KABULI CHANA USLI

 As all of us know the health benefits of  chana, I would like to refresh it once more.
Kabuli chana also known as Garbanzo beans  belongs to legume family or pulses. They are excellent source of  Fiber, Iron, Folate, Protein, Copper, manganese and Phosphorous.A high intake of these minerals will surely keep u away from osteoporosis, diabetes, anemia, and arthritis.

Adult women need 46 grams of protein each day, while men should have 56 grams. A 1-cup serving of kala chana has 14.5 grams of protein, which would supply a woman with 31 percent of her daily protein needs and a man with 26 percent of his daily protein needs.

Kala chana is a good source of  Vitamin b6 and 1 cup of  kala chana meets more than 50% of  the daily requirement of  Iron, Copper, Protein, and Minerals. They are excellent for weight loss diet. Salad with chickpeas are tasty and keeps u full longer.

Ingredients:
Kabuli Chana                        1 cup
Chopped Onion                    2 medium
Chopped Green Chillies        6 to 7
Grated Fresh Coconut          1 cup
Chopped Fresh Coriander 

Seasonings
Mustard Seeds                      1 tsp 
Curry Leaves                         6 to 7

Method,
Boil Kabuli Chana with 1tbsp of  salt in a pressure cooker for 2 to 3 whistle. Allow it to cool and drain all the excess water in a vessel. Heat a oil in a kadai, when oil is hot add mustard seeds, when it starts spluttering add curry leaves,a pinch of hing (Asafoetida),  urad dal. fry a bit and add chopped chillies, fry a bit and now add onion and fry till the onion gets light red colour. Mix in the kabuli chana, grated coconut and a pinch of salt if required. cook for 2 to 3 mins. Garnish with coriander leaves and is ready to serve.



 





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MASALA VADA

Ingredients:

2 Cups Chana Dal
2 inch ginger
2 Whole Garlic
1/2 tsp Turmeric
1 tsp Garam Masala Powder
Salt
1 pinch jaggery
10 to 11 Green Chillies

1 cup Chopped Dill Leaves
1/2 cup Chopped Mint Leaves
1/4 cup chopped Coriander Leaves and Curry Leaves


Method:
Soak Chana Dal for 2 hrs.Drain off excess water and allow it to dry for 10 to 15 mins. Grind Ginger, Garlic, Turmeric, Salt, Green Chillies, jaggery to make a fine paste. Now Grind Chana Dal without adding water. We need to be careful in this step. Grind chana dal to a 3/4 th powder. Now mix the chana dal, Green Chilli paste and chopped Green Leaf. Add a pinch of Sodium bicarbonate to this mixture and mix throughly. Heat oil in deep Kadai and Roll out this mixture like tiny small puris with hand on Betal leaf and deep fry in oil.



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BABY CORN BONDA

How about an yummy evening snack???
Baby Corn bonda would be the right fit on a chilly winter evening and more so when it is raining.
Here is the way to do it.....

Baby corn bonda

Ingredients:

Fresh Baby corn 10 to 12 pieces

2 cup Besan powder

1/2 cup corn flour

Salt

3tsp Red chilli powder

Turmeric

Saffron food colour

2 tsp lemon juice

1/2 tsp Baking powder

1tbsp Ginger Garlic paste

Oil for frying

Method

Mix Besan flour and corn flour, Add all ingredients other than oil. Mix well.

Add required quantity of water to make soft batter just like idly batter. Dip

cleaned baby corn in the batter and deep fry in oil. Serve hot baby corn

bonda with tomato sauce or pudina chutney.



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MOONG KA MOGRA

Hi Friends,
This recipe has a story behind it. This is one of my favorite recipe. As all of us know many children have less taste for raw food.I include my daughters in that group. They need to be pampered to have raw food. But this one is the first recipe that both my daughters loved to eat. This recipe needs very little cooking as most of its ingredients can be had raw and I hope you like it.

Ingredients:
1 cup Sprouted Moong
1 small chopped onion
1 big chopped tomato
2 to 3 chopped green chilly
1/2 tsp pepper powder
Salt

method:
Heat oil or butter in a pan, add chopped green chilly and fry. add onions and fry for 2 mins. Add chopped tomatoes, turmeric and salt. let the tomatoes leave its juice. Now add sprouted moong and add 1/2 cup water. cook for 6 to 8 mins. Garnish with chopped fresh coriander. Serve hot with chapati or Enjoy as a salad.




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WATER-MELON DELIGHT

WATER-MELON DELIGHT
INGREDIENTS:

5 slices of deseeded watermelon

1 teaspoon sugar

1 scoop of vanilla ice cream( the suprise element of the drink)

1/4 cup milk

ice cubes

METHOD:

Add all the ingredients in a blender and blend till smooth. you can reduce the sugar depending on taste. Since the ice cream is already sweet, you can make do without the sugar too if you wish.

Incase it gets too thick you can add more milk or substitute milk with water.

Watermelon is not only delicious, but extremely healthy, as well. Melons are also abundant in vitamin C. and are rich in carotenoids. Carotenoids have antioxidant activity, free-radical scavenging property. Watermelon seeds are excellent sources of protein. Watermelon seed is rich in magnesium, calcium, potassium, iron, phosphorous, zinc etc.

Besides, the red flesh, in the Arab world, salted and roasted watermelon seeds are also consumed as a snack. Researchers believe that beta-carotene and vitamin C are capable of preventing heart disease, cancer, and other chronic conditions. No matter which way you cut them, when it comes to nutrition, melons are number one. Whether you choose watermelons for their health benefits or simply for their good flavor, they can be an excellent snack, summer dish -- or gardening project.

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ALOO FRY

Ingredients:

Potato(medium size) 3
salt
Red chilli powder 1 tbsp
Turmeric 1/2 tsp

Method
Wash potatoes and cut into long slices. Drain water completely.Heat 4tbsp oil in a pan.Add potatoes slices and fry for 6 minutes in oil.Add salt,red chilli powder(or pepper powder choice is ours), turmeric.Fry potatoes till they turn golden brown.
Serve with Tomato Sauce.OR with chapati.

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CHATPATI CHAT

Ingredients:

1/2 cup - sprouted moong 1/2 cup - sprouted peanuts 1/2 cup - sprouted red chana 1/2 cup - spring onion, chopped 1/2 cup - tomatos, chopped 1/2 cup - carrots, grated 1/2 cup - cabbage, grated 1 tsp - chaat masala 1 tsp - lime juice 1 - green chilly, finely chopped For Green Chutney: 4 tbsp - chopped corriander leaves 2 - green chillies 1/2 inch - ginger 4 cloves - garlic 1/2 - lime salt to taste For Red Chutney: 10 - flakes for khajoor 1 tsp - aamchur powder 1 tsp - grated jaggery 1 pinch - salt For Garnishing: 1 tbsp - chopped corriander 1 tbsp - pomegrate seeds 1 tbsp - chopped tomatoes

Method:

For Green Chutney: Prepare green chutney by mixing all the ingriedients in mixer. For Red Chutney: Boil or pressure cook khajoor and remove seeds. Mesh khajoor in a mixie. Mix khajoor, amchoor powder, grated jaggery and salt to a fine paste. For Chaat: Pressure cook sprouted chana and sprouted peanuts adding salt to taste. Mix all the other ingridients with chana and peanuts. Mix well. Add green and red chutney. Mix well. Garnish and serve. Note: Green chilly in the chaat can be omitted or replaced with 1/2 tea spoon pepper powder; if kids can not eat green chilly

HARA BHARA KABAB

Ingredients

Spinach leaves (to prepare 1/2 cup paste)
1/2 cup: Fenugreek leaves paste (after through grounding)
1/2 cup: Gram Flour
1 tsp Turmeric
2 tsp: Ginger, chopped fine
2 tsp: Green chillies, chopped fine
1/2 tsp: Red Chilli powder
2 tbsp: Ghee, to pan fry
Salt as required


Method

Clean, wash and blanch the fenugreek and spinach. Leave it to drain.
Squeeze out excess liquid and grind the greens to a paste.
Mix in the Gram flour, chilli powder, ginger, and green chillies.
Leave to rest for 15 minutes.
Shape the mixture into balls of desired size, and then flatten them a little.
Heat a non-stick frying pan with a thin layer of ghee, place the kababs in it over high heat.
Turn and then continue cooking over medium heat till brown, first on one side then the other.
Serve accompanied with green chutney.

Goes well with Pudina Chutney.
Can also be used with Tomato/Chilly Sauce.

GOBI MANCHURIAN

Ingredients (Serves: 6)

• 1 pcs: Cauliflower (medium, clean and broken into big florettes)
• 1/4 cup: Plain flour
• 3 tsp: Cornflour
• 1 small bunch: Spring onion (finely chopped)
• 2 tsp: Ginger (finely chopped)
• 1 tsp: Garlic (finely chopped)
• 1/4 tsp: Red chilli powder
• 2 no: Red chillies (dry)
• 1 tsp: Milk
• 3 tsp: Oil
• 1-1/2 cup: Water

Method

1. Boil the florettes for 3-4 minutes in plenty of water, to which a tsp. of milk has been added. Drain and pat dry on a clean cloth.
2. Make thin batter out of flour and 2 tsp cornflour, adding 1/4 tsp. each of ginger and garlic and red chilli powder and salt to taste.
3. Dip the florettes in the batter one by one and deep fry in hot oil. Keep aside.
4. In the remaining oil, add remaining ginger, garlic and crushed red chilli and fry for a minute. Add the salt and spring onions. Stir fry for a minute. Add 1-1/2 cups water and bring to a boil. Add 1 tsp. cornflour to 1/4 cup water and dissolve well. Gradually add to the gravy and stir continuously till it resumes boiling. Boil till the gravy becomes transparent.
5. Add florettes and soya sauce. Boil for two more minutes and remove.
6. Serve hot with noodles or rice.
7. Variations:
   1. Dry Manchurian can be made by omitting the gravy.
   2. Make florettes as above and instead of adding water as above, add fried florettes, spring onions and soya sauce at this stage.
   3. Sprinkle 1 tsp. cornflour on the florettes and stir fry for 2 minutes.
   4. Serve piping hot with toothpicks or mini forks and chilli-garlic sauce or tomato sauce.
   5. Same procedure for veg. Manchurian (with gravy or dry), but instead of using only cauliflower, use finely chopped minced vegetables and bind with some cornflour or bread crumbs and make small lumps the size of a ping-pong ball. Fry as above and proceed as above.

CORN CAKE

CORN CAKE


INGREDIENTS
200 gms corn
50 gms cornflour
5 gms salt
2 gms crushed pepper
120 ml oil
10 gms chopped onions
5 gms chopped coriander
3 gms chopped green chilli

METHOD
Mix all the ingredients and keep aside. Heat oil in a pan and ladle out the mixture onto the hot oil. Turn down the heat and cook for a few minutes till the surface is golden brown. Remove on a kitchen duster and drain the excess oil.
Serve with a spicy tomato dip.

SWEET POTATO PAPAD ROLLS

SWEET POTATO PAPAD ROLLS
INGREDIENTS:
Sweet potatoes - 250 gms
Chopped onions - 1 tbsp
Fresh green peas - 4 tbsp
Ginger garlic paste - 1 tsp
Papad for rolling - 6 no
Coriander leaves - 1 tsp
Chopped pudina - 1 tsp
Chilli powder - ½ tsp
Chopped green chillies - 2 no
Garam masala powder - ½ tsp
Roasted jeera powder - ½ tsp
Lemon - 1
Chat masala - ½ tsp
Chopped tomatoes - 2 no
Cooking oil - 1 cup
Butter - 1 tsp;
Salt to taste

Method:
Sauté onion in oil and butter, ginger-garlic paste till it cooks. Boil and dice the sweet potatoes. Add the other ingredients and cook, except for papads.
Add salt, check seasoning.

Dip the papads in water for a minute. Spread and fill with cooked sweet pota to mix. Roll the papad like Kathi Rolls. Seal the edges with corn flour and fix the edges. Heat oil in a pan and shallow fry the rolls till crisp and golden in colour.

Serve hot with mint chutney.

SWEET POTATO KEBAB

INGREDIENTS:
Sweet potato - 250 gms
Bread slices - 2 no
Green chilli - 2 no
Coriander - 1 bunch
Ginger - 10 gm
Garam masala & chat masala powder - ½ tsp each
Roasted cashewnut - 2 tbsp Butter
15 gms Mint leaves
- 1 tbsp Fried onions
- 2 tbsp Cinnamon powder
- ¾ tsp Jaifal & Javitri powder
- 2 pinches Fresh cream
- 2 tbsp Khoya - pan sautéed till golden brown;
Salt to taste
Method:
Boil and mash the sweet potatoes. Sautee them with all the ingredients together till semi-thick. Soak bread in milk and fold it in the mixture.
Check the seasoning. Make small dumplings and pan fry with butter and oil till golden brown colour.
Serve as a snack.

PANEER TIKKA

Ingredients: 1/2 kg paneer cubes, about 3 cm/1 1/2" each
2 tsp garlic paste
2 tsp ginger paste
1 tsp chaat masala
2 tsp chilli powder
1 tsp powdered black pepper
1 tbsp salt
A few drops of red colour
3 tbsp vinegar OR 1 cup (200 g) yogurt
Oil for brushing
1 lemon quartered
1 onion sliced into rings for garnish





Method: Mix all the ingredients, except the garnishes, and leave for 20-30 minutes.

About 20 minutes before serving, place the paneer on a drip pan and bake in the pre-heated oven for about 10 minutes.

Remove from oven, brush with oil and bake again for 10 minutes.
Alternatively, you can grill on a griller or a barbecue pit. (The drippings should definitely have a means of escape, or else the paneer will get soggy.)

Serve hot, garnished with lemon and onion rings.

CHAKKALI

CHAKKALI


Ingredients:

Rice 4 cups
Puthani(Dalia or roasted gram)1 cup
Salt
Oil for frying
Chilli powder
Cumin seeds
Sesame seeds
Method:

Wash rice nicely and let it allow to dry in a shady place.

Fry that rice in a low flame for 10 to 15 minutes. Make it fine powder by grinding. While grinding add puthani, chilli powder and salt.

You can store this flour for 4-6 months.

Add 4 tbsps of hot oil to the flour. Mix well. Then by adding hot water knead the dough. Also add cumin seeds and sesame seeds while kneading.

With the help of chakkali press make chakkali. Deep fry these in oil till golden brown.

ALU BONDA

Ingredients:

Besan(gram flour) 1 cup
Chilli powder 1 tsp
Water
Salt
Oil for frying

For filling: Potatoes 1 1/2
Carrots 2
Peas 1/2 cup
Chopped Onions 1 cup
Bread crumbs 3 tbsp
Salt

For seasoning:

Oil 3 tbps
Turmeric powder 1/2 tsp
Black gram dal 1 tsp
Bengal gram dal 1tbsp
Mustard seeds 1/2 tsp
Green chillies 3
Method:

Mix little water and gram flour by adding desired salt and chilli powder. Batter should be thick. Keep aside.

Cook potatoes and carrots.. Mash it. Heat oil in a skillet, add all seasonings. When it splitters add onions, fry for 3 minutes. Then add mashed potatoes, carrots and peas. Sprinkle salt and coriander leaves. Allow it to cool. Then add 3 tbsps of bread crumbs. Mix well and make small balls out of it.

Heat oil in a pan for frying. Take a ball, dip in a prepared batter covering nicely to all sides. Fry deeply in a hot oil till golden brown. Repeat it with all the balls.

Serve hot with any green chutney.

Karari Bhindi

Karari Bhindi
Ingredients: 1 kg bhindi
3 teaspoon haldi
3 teaspoons lal mirch powder
3 teaspoon amchur powder
oil for frying
3 teaspoon chaat masala
salt to taste


Method: Slit the bhindis lengthwise and coat the insides with a mixture of red chilli powder and haldi.

Now heat the oil and fry the bhindis in it.

Take out the fried bhindis in a serving dish and let them dry till nice and crisp. When they reach that stage, sprinkle with amchur, chaat masala and season and eat.

Vegetable Sizzler

Vegetable Sizzler

Ingredients: 2 cups mixed vegetables-blanched and chopped
1 cup potatoes-boiled and mashed
1 tsp cumin seeds
2 tsp ginger-chopped fine
2 tsp coriander powder
2 tsp salt
2 tsp powdered dry mango
2 tsp green chillies-chopped fine
1/2 cup refined flour
1/4 cup oil
sizzler plates

Method: Heat 2 tbsp of oil and add the cumin and ginger. Stir-fry till well mixed and add the mixed vegetables and stir over high heat to dry off the excess moisture.

Add the coriander powder and the mango powder, salt and chillies, mix well and turn off heat.

When cool mix in the potato. Form into round or oval cutlets.

Dust the cutlets with the refined flour. Heat the oil and pan fry to brown on both sides.

To serve, heat the sizzler plates to very hot; wet the cutlets on both sides and quickly place over the hot plate. Sprinkle some more water to increase the sizzling, and serve immediately, accompanied with potatoes or vegetables of your choice.