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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AKKI ROTI

 One of my favorite dishes is AKKI ROTI, I  especially love this roti with mouth watering pickle than any curry. This roti can be had with any curry. There are many varieties of this recipe. This can be prepared with plain Rice flour or we can add dill leaves, coriander leaves, curry leaves.  My Elder daughter is very fond of pickles. Any thing with pickle, she loves to have it. Even Green leafy veggies. Only thing is the recipe should be well presented.

Here's  the recipe

Ingredients;

2 cups Rice Flour
1 tbsp chopped coriander
1 tbsp chopped curry leaves
1 tbsp chopped dill leaves
2 tbsp chopped green chillies
1 tsp Salt
1/2 cup grated fresh coconut
1 tsp jeera powder
1/2 cup finely chopped onion

Prepartion:

Heat 1 1/2 cup of water in a deep kadai. Add salt when the water starts boiling, Now add rice flour. Just stir it once and leave it cook for 5mins. Allow it to cool in big mixing bowl. Remove all the lumps, and Add all the above chopped items in the rice flour. let the rice flour be luke warm, so that  the dough will be smooth and fluffy.  you can add hot water if required to the mix. Mix this to make dough and Roll out like chapatis and fry with oil on both sides on tava. Serve with coriander chutney or pickle.



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CARROT PARATHA

 Hello Friends, I am back after a long gap of 2 years.
I was busy in my office work, I apologize, This time there will be new recipes that I relish in preparing. Today I am preparing Carrot Paratha. My younger daughter doesn't  like carrots. School Principal insists us ie parents to sends carrots daily as they have regular Educomp classes. and they are in front of visual screen for long hrs.

Let me tell you some important facts about carrots,

Carrots are rich in beta-carotene, which is converted into vitamin A in the liver. Vitamin A is transformed in the retina, to rhodopsin, a purple pigment necessary for night vision.


Studies have shown carrots reduce the risk of lung cancer, breast cancer and colon cancer. Researchers have just discovered falcarinol and falcarindiol which they feel cause the anticancer properties.

Falcarinol is a natural pesticide produced by the carrot that protects its roots from fungal diseases. Carrots are one of the only common sources of this compound. A study showed 1/3 lower cancer risk by carrot-eating mice.



The high level of beta-carotene acts as an antioxidant to cell damage done to the body through regular metabolism.  It help slows down the aging of cells.

Vitamin A in carrots prevents premature wrinkling, acne , dry skin, etc. it also cleanse the body.

 As every one knows children are sometimes stubborn, my younger daughter refused  to eat Carrots. So I had to find a new way of  Serving her. Carrot paratha is the result of my effort. Now she eats without complaining.


I would like share recipe with you all.

INGREDIENTS;

Grated carrot   1cup
Salt
Red chilli Powder 1 tsp
Jeera Powder       1 tsp
Whole wheat atta  1 cup
Maida                   1 cup ( Optional ) As I am health conscious I do not use maida, you can take 2 cups of wheat flr instead of maida.

Mix all the above ingredients in wheat flr and prepare like a chapati dough. Cover and leave for 15 mins, Roll out like chapatis and fry with oil or ghee on hot tava. I like to use oil. While Serving Hot Carrot Parathas put 1 tsp of  ghee on the chapati, it will taste very good. Serve with Tomato sauce or any curry.

My children loves CARROT PARATHA with TOMATO SAUCE.



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YUMMY BHAJJI

Ingredients:

Raw banana 1
2 cup Gram Flour
Salt
2 tsp Red Chilli Powder
A pinch of Hing( asafoetida)
A pinch of Baking powder
A pinch of turmeric
Red food Colour (choice is ours)

Method:
Make thin slices of raw banana with cutter. wash and dry them. mix gram flour, salt, turmeric, red chilli powder, soda, baking powder. make a soft thick batter like idli with water. I prefer not to add food colours. Heat oil in deep kadai. Dip banana slices and fry in oil till golden brown. Heat oil on a medium flame. this will enhance the even frying. Serve Hot and Crispy Bhaji with tomato sauce or mint chutney.




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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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CHICKEN KEBAB

Hello friends, as all of know kebab is the favorite dish of many people in the world. My two little kids relish this dish in particular, and I love cooking new for them with little twist in ingredients. This , is one of the kind.

Ingredients;
1/4 kg Boneless chicken
1tbsp ginger garlic paste
1 tsp turmeric
1/4 tsp saffron food colour
1 tsp salt
2 tsp Red chilly powder
1 cup corn flour
1/2 cup maida flour
1/2 juicy lemon



Method:
Mix corn flour and maida, To this add ginger garlic paste, salt, Red chilly powder, turmeric, saffron colour,and mix thoroughly. Now add sliced chicken pieces and mix. Add lemon juice to this. Leave for an hour or two. Deep fry in oil. Garnish with sliced onions, lemon. Serve hot.


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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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COOKING TIPS

Hi, Many women wonder how to make recipes taste better. Here are some tips which can help you.

Tip no 1: While batter-frying anything, add a bit of soda bicarbonate to the batter. it adds a lovely glaze to the dish.

Tip no 2: If using raw bananas for curry, soak them in plain buttermilk to get rid of any bitter aftertaste. It also cleans the fruit of resin.

Tip no 3: When chopping yam, apply a bit of coconut oil on the palms and the knife to get rid of the itch that yams are famous for.




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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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BHINDI MASALA

BHINDI MASALA
Ingredients:
1/4 cup oil
1 large chopped onion
10 cloves garlic, minced
2 green chillies, chopped
1tsp turmeric
1tbsp ground cumin
250 gms bhindi

Method
Heat oil in a deep pan. Add onion, garlic and chillies and fry on medium heat till it turns brown. Add turmeric and cumin and fry again for 2 mins. finally add bhindi, salt and mix properly. Cover with a lid and cook for 10 mins on a low flame. Serve hot with steamed Rice or Rotis.



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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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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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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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METHI-CAPSICUM CURRY

METHI-CAPSICUM CURRY

Ingredients:
Capsicum 4
Chopped Tamotoes 2 big
Salt
Red Chilli Powder
Turmeric
Methi leaves chopped 1 medium bunch

Method:
Wash and chop capsicum into equal pieces. Heat oil in a pan and add chopped fresh methi leaves. fry till nice aroma. Now add chopped capsicum and fry a bit. Add salt, red chilli powder, turmeric, chopped tomatoes. cook till done. Serve hot with chapathi or paratha.


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EGG PASTA

Ingredients:

150 gms pasta
chopped carrots
2 to3 eggs
1 onion finely chopped
2 tbsp oil
chopped coriander
salt
pepper

Method:

Boil pasta in water till soft.Drain the hot water and pour cold water to cool the pasta and drain again and keep aside.
In a pan, heat the oil, add chopped carrots and onions and fry. Break the 2 eggs and stir till the mixture resembles scrambled egg, only a more liquid version of it.Add the pasta, salt and pepper and keep stirring so that the egg coats the pasta evenly. Garnish with coriander and serve.


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COCONUT EGG BURJI

Ingredients:

2 Eggs
Grated coconut (quarter cup)
2 tablespoons oil
Salt and pepper to taste

Method:

Heat oil in a kadai and roast grated coconut till it turns golden brown. Break the egg into the pan and keep stirring till the crunchy bits of coconut blend with the soft egg. Add salt and pepper and Serve.

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SHAVIGE BATH

Ingredients:
Bambino Vermicelli 200 gms
2 medium chopped onions
6 to 8 chopped green chillies
1 tsp channa dal
1 tsp mustard seeds
curry leaves
salt
chopped coriander leaves 1 cup

Method:
Roast vermicelli in 2 tbsp ghee till it gets light golden brown colour. Heat 3 tbsp of oil or ghee in a kadai. Add mustard seeds, curry leaves. when they start spluttering add channa dal and green chillies. fry for 2 mins. Add chopped onions and fry for 4 mins. Add 3 cups of water to the kadai. when boiling add roasted vermicilli to it. Add chopped coriander leaves, grated fresh coconut to the kadai.Mix thoroughly.



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RAW CARROT PALYA

Raw carrot palya

Ingredients:
Grated carrot 2 cup
Sliced onion 1/2 cup
chopped coriander 1 cup
Salt
pepper powder

Method:
Mix all the above ingredients. Add salt and pepper powder according to taste. Serve with chapati or as a evening snack.


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