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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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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SAFFRON KULFI (KESAR KULFI)

Saffron Kulfi


Serves: 8 Persons
Ingredients:
• 1 1/2qt Whole milk • 1/3cup Sugar • 63/1000tsp Powdered Saffron or • 1/8tsp Saffron threads • 1tbl Boiling water • 8x Paper cups or • Cooking parchment or • Waxed paper • 8 x Ice cream sticks (optional)


Preparation :
· In a 6-8 quart pan over high heat, stir milk and sugar until simmering.·
Over medium-high heat, boil until reduced to 2 cups, 25-35 minutes, stirring often;
slide pan partially off heat if milk threaten to boil over.·
Let cool; to speed cooling, set pan in ice water.·
Place Saffron in a small bowl.
Add boiling water, stir, and let stand for 5 minutes.
Break up threads with a small spoon.
Scrape mixture into warm reduced milk mixture.·
Set paper cups in a rimmed pan. Or, to make cones, cut 8 pieces of parchment or waxed paper into 7-1/2" squares.
Fold each piece in half to make a triangle.
With long edge toward you, bring 1 of the 45' angles to the top of the triangle, then roll toward other angle.
To close hole at bottom, starting from the top, press 1 inside sheet to the opposite side.·
Tape the cone in a few places to hold it together.
Support each cone, pointed end down, in a cup slightly taller than the cone; set cups in a rimmed pan.·
Divide milk mixture among cups or cones.
Freeze until kulfi is thick but not hard, 1 to 1-1/2 hours; then, if desired, push an ice cream stick into each container.
Freeze until firm, about 2 hours longer.
To eat, peel off paper.
To store, seal kulfi (still in cups or cones) in a large plastic bag; freeze for up to 2 weeks.

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.

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 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.

SCHEZWAN SAUCE

SCHEZWAN SAUCE
INGREDIENTS
A dozen chillies (Kashmiri, Byadagi or Guntur) 1 cup of vegetable stock Lukewarm water 1 cup of salt 6 cloves of garlic 1 cup of celery sticks Oil Salt to taste
METHOD
Soak the chillies in lukewarm water for 30 minutes. Drain the water and remove the edges of the chillies. Mix the chillies, stock, garlic and salt and blend. Take out the fine paste and keep it aside. To preserve the paste, take a kadai or a wok, add oil.

Fry the finely chopped celery sticks. Add the chilli paste. Fry over medium heat till the oil separates from the paste. The sauce can be used for a week, if refrigerated well.

SWEET AND SOUR SAUCE

SWEET & SOUR SAUCE INGREDIENTS
2 cups of vegetable stock or water 3 tsps of vinegar 1 tsp sugar 1 tsp white pepper 1 cup tomato sauce 3 tbsps chopped pineapple Salt to taste 1 tsp corn starch
METHOD
Pour the stock or water in a pan, and add vinegar, sugar, salt, pepper and tomato sauce. Bring it to a boil. Add the pineapple and heat it on a low flame. Add corn starch to thicken the consistency. Voila!
Sweet and sour sauce ready to serve

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.