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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IDLY SAMBAR

2 cups Boiled rice

1 cup Raw rice

3/4 cup urad-dal

Salt

1 pinch cooking soda

Method:

Wash and Soak Boiled rice, Raw rice and urad dal for 6 to 8 hrs.





Grind urad dal first and then grind both rice (you can add the soaked urad dal water to grind

the rice and also the soaked rice water, take care not to add more water, the batter should be

thick. Add salt and cooking soda to the batter and mix well. Keep overnight.



Ingredients:





In the morning, mix well the batter. check the consistency of the batter. if it is very thick add

little water and stir. Now steam cook the idlies in idly cooker for 8 to 10 mins. Do apply some oil



to the idly plates for it allows the idly not to stick to plates.

SAMBAR

Ingredients:

1/2 cup toor dal

2 cups water

salt

turmeric

3 tbsp oil

2 chopped tomatoes

2 chopped onions

coriander leaves, curry leaves

1 pinch hing

1tsp mustard seeds

2 to 3 Red chillies

2 tbsp red chilli powder

1 tennis ball size tamarind juice

jaggery according to taste

2 tbsp sambar powder

sambar powder recipe:

Ingredients

1 tbsp coriander seeds

1 tbsp chana dal

1/2 tbsp urad dal

1/4 tbsp moong dal

1/2 tsp mustard seeds

1/4 tsp methi seeds

1/4 tsp jeera seeds

3 to 4 pepper seeds

2 to 3 medium cinnamon stick

Roast all the sambar powder ingredients and grind to a semi half powder. Keep this ready

before hand.






Method:

cook dal, turmeric, coriander leaves, curry leaves, 1tsp oil, with 2 cups of water in pressure

cooker. Heat the remaining oil in deep kadai. Add mustard seeds,when they start spluttering

add curry leaves, hing, red chilly one by one.

Add chopped onions and stir cook for 2 mins. then add chopped tomatoes, allow it to cook for

2 mins. add salt, red chilli powder , tamarind juice, and jaggery. after 2 mins add sambar

powder and stir cook for 5 to 8 mins.

Mash the dal throughly and mix this in the kadai. Boil for 3 to 4 mins. you can

add grated fresh coconut and lassan pieces for taste. But I prefer not to add.

Garnish sambar with chopped coriander leaves. Serve Hot Idly with sambar.

For mouth watering coriandder chutney see my earlier posts.





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DRY CHANA

Ingredients:
1 cup boiled chana
1 cup chopped onion
6 to 7 chopped green chillies
1/2 tsp turmeric
1/2 cup grated fresh coconut

seasoning:
mustard seeds and curry leaves

METHOD
Soak chana for about 4 to 5 hrs. Boil it in pressure cooker with salt and water.
Heat 2tbsp oil in pan, add mustard seeds and curry leaves, when they start spluttering add chopped green chillies and fry for a min. Now add chopped onion and fry till light golden colour, add turmeric and salt and stir once in a while. mix boiled chana in the mixture and cook for about 2 to 3 mins. mix grated coconut and stir so that it mixes well. Remove it from heat. Garnish with chopped coriander and Serve Hot.



DRY CHANA


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METHI-PUDINA PARATHA

Ingredients:

1 cup chopped fresh methi leaves

1 cup chopped fresh mint ( pudina ) leaves

1 tsp Red chilli powder

1 tsp Salt

1/2 tsp Garam masala powder

1/2 tsp jeera powder

2 cups Whole Wheat flour

Oil or Ghee for frying

Method:

Add all the above ingredients to wheat flour and mix thoroughly. Add required quantity of water and make soft dough. Roll out like chapathis and fry with 1tsp of oil or ghee on each sides of chapathis.Serve with curds or any curry.

You can add boiled potatoes to this. Take care while adding water to make dough. Do not add more water.



Add chat masala and salt to the curds. this tastes delicious.

Here I have shown methi pudina paratha with capsicum curry.

Good Luck,

Kavitha.

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RAVA ROTI

RAVA ROTI

Ingredients:
Bombay rava/ medium rava 1 cup
Grated carrot 1/2 cup
Grated coconut 1/2 cup
Chopped coriander leaves
Jeera 1 tsp
curry leaves 3 to 4
Salt
soda bicarbonate a pinch

Method:

Pour Rava to a big bowl. Add chopped carrot, coriander leaves, fresh coconut, curry leaves, jeera, soda. Add salt and Red chilly chunks and mix throughly. make a medium dough with as little water as you can. Leave for 10 mins. Heat a nonstick tava and then pour in 1tbsp of oil and flatten the dough like chapathi on tava. fry both sides with oil. Serve this chutney.

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POTATO DOSA

Ingredients
2 Boiled potato
1 cup Rice flour
1 tsp curds
1/2 inch ginger
2 to 3 chopped green chillies
1/2 cup chopped coriander leaves
salt
oil

METHOD :
Mix the above ingredients with mashed Potatoes with required quantity of water to make Thick Dosa Batter.
Heat a dosa pan, spread the batter like dosa and add 1tbsp oil each on both sides. fry till golden brown colour on both sides.
Serve with coconut chutney(to prepare chutney click (http://tastyfoodguide.blogspot.com/2008/11/masala-dosa-and-chutney.html)
and Sambar.


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HYDERABADI BIRYANI

Ingredients

• 1 kg: Meat
• 750 gm: Semi cooked rice
• Sautéed brown onions to taste
• 1 tbsp: Ginger garlic paste
• 1 tbsp: Red chilli paste
• 1 tbsp: Green chilli paste
• ½ tbsp: Cardamom powder
• 3-4 sticks:
• Cinnamon
• 1 tbsp: Cumin seeds
• 4-5: Cloves
• 2 tbsp: Lemon juice
• 250 gm: Curd
• 4 tbsp: Clarified butter
• A pinch: Mace
• Mint leaves to taste
• 1 tsp: Saffron
• ½ cup: Water
• 1 tbsp: Salt
• ½ cup: Oil

Method

1. Clean the meat.
2. Now in a pan add meat, salt, ginger garlic paste, red chilli powder, green chilli paste, sautéed brown onions, cardamom powder, cinnamon, cumin seeds, cloves, mace, mint leaves and lemon juice. Mix it well.
3. Add curd, clarified butter, semi cooked rice, saffron, water and oil and mix it well.
4. Now apply sticky dough on the sides of the pan.
5. Cover with lid to seal it and cook for about 25 minutes.
6. Hyderabadi Biryani is ready to eat.
7. Garnish with boiled eggs, sliced carrot and cucumber.
8. Serve hot.

SWEET PONGAL

Ingredients
2 cups rice
1 cup moongdal(green gram dal)
2 cup jaggery
1 tsp cardomom powder
1 small cup of dry fruits(dry grapes,cashew nut,almonds)
1/2 cup fresh coconut


Method:
Heat cooker. fry moongdal till good aroma starts to come. Then take off moongdal from cooker.Heat 3tbsp ghee and fry dry fruits. Remove from heat,add 5 cups of water.Bring it to boil.
When boiling, add rice and dal. pressure cook for 2 vessils. add jaggery to 1/2 cup of water,when it melts add this,dry fruits and grated coconut,cardomom powder to the cooled cooker.Keep the cooker on a low flame for 5 mins.Garnish with Pista. Serve hot.

PONGAL

Ingredients:

Rice-2 cups
Moong dal-1 cup
cumin seeds-2 tbsp
pepper-1tbsp
garlic-1 big
ginger-1/4 inch
curry leaves
coriander leaves
1/2 cup fresh coconut
2 onion
5 green chillies

Method
Bring water to boil in a utensil, add moongdal. When dal is half cooked, Add rice, 1/2 tbsp cumin seeds, 1/2 tbsp pepper, 4 to 5 garlic flakes, 5 to 6 curry leaves and allow it cook. Heat oil or 3 tbsp ghee in a pan. Add remaining cumin seeds,curry leaves. when it starts spluttering add g chillies,grated ginger and smashed garlic. fry in oil for 2 min. add sliced onion.add salt. add this to rice. powder coriander leaves and coconut without adding water. Add this mixture to rice.
serve pongal with chutney or raitha.

 

PESARATTU(MOONG DAL DOSA)

Ingredients

500gms moong dal
100gms chopped onion
10gms green chillies
20gms ginger
10gms turmeric
10gms cumin
1tbsp ghee

Soak moong dal for 1 hr in luke warm water. chop onions,chillies,ginger. grind the dhal to fine paste.Add salt & turmeric and set aside for 1/2 hr. heat dosa pan,spread the batter like dosa & sprinkle onions, green chillies,ginger,& cumin. spread ghee over dosa & flip around. cook for 2 minutes and serve hot.

MASALA DOSA & CHUTNEY

Dosa Ingrediants:
Raw Rice - 1/2 kl
Black Gram - 300 gm

Salt - as reqd

Procedure:
Wash and soak rice and black gram for 4-6 hours.

Grind and keep aside for nearly 8 hours.

Put required salt and water, mix it together.


Masala Ingrediants:
Potato - ½ kl
Onion - ¾ kl
Curry Leaves - 1 stem
Green Chili - 5
Mustard Seeds - 1 sp
Turmeric Powder - ½ t sp
Sunflower Oil - 2 ds sp
Salt - rqrd

Procedure:
Boil the potato, peel and mash it. In a pan pour Sunflower oil, splutter mustard seeds.

Add sliced onion and green chili (cut in round) and sauté well.

When it turns brown add smashed potato, turmeric powder and salt. Mix well Remove from fire.

Heat the frying pan and apply oil on it. Pour one ladle grinded mixture on the frying pan and spread it evenly.

Keep the potato masala in the middle and fold it from both sides. Cook both the side of dosa until it turns brown.

Chutney

Ingredients

Half fresh coconut

4 green chillies

4 slice onions

salt

1 /2 inch Tamarind

coriander leaves

curry leaves

1 small cup putana

Grind all in a jar with little water and heat a pan add little oil,mustard seeds,curry leaves.
add this to chutney and serve with masala dosa.

STUFFED IDLIES

Ingreds:ient

• Idli Mix

• Potatoes

• Onions

• Cashews

• Green Chilies

• Shelled Peas

• Coriander Leaves

Method:

• Boil, peel and mash potatoes.

• Cut onions thin/small and fry with chopped green chillies, cashews, and curry leaves.

• Add tomatoes, shelled peas and fry until done.

• Add mashed potatoes and mix well with salt.

• Add chopped coriander leaves and remove from the fire.

• Grease idli stand and pour a small spoon of idli batter.

• Place one tbsp potato mixture in a flat spoon.

• Pour a spoon full of idli batter on top and cover the stuffing.

• Steam cook.

CHITRANA

Chitrana


Ingredients:
1 cup rice
1 tsp mustard seeds
8 to 9 curry leaves
1 tsp urad dal
1 tsp channa dal
2 tsp groundnuts
6 green chillies
2 onions
coriander leaves and grated fresh coconut for garnishing




Method:
cook rice with 2 cups of water. heat a pan,put in 3 spoons of oil. Add mustard when spluttering begins add curry leaves,channa dal,urad dal, groundnuts, leave for few seconds. Now add green chillies and onions. fry till the onions are golden brown. Spread rice in a big bowl. Add the above mixture and squeeze a lemon. Garnish this with coriander leaves and grated fresh coconut.

Vegetable Pulao

Vegetable Pulao


Ingredients: 500 gm basmati rice
100 gm ghee
50 gm chopped and cooked paneer
100 gm carrot
100 gm beans
100 gm peas
2 choti elaichi
2 cardamom
1" cinnamon
3 bay leaves
2 tsp cumin seeds
1/2 tsp chilli powder
1/4 tsp turmeric
salt to taste


Method: Heat the ghee and lightly saute all vegetables. Add paneer and saute.

In separate pans, saute all spices.

Add drained rice and fry for 3 minutes.

Add sauteed vegetables and 500 ml of water.

Cover and cook until done. Garnish with coriander leaves.