Chickpea Salad (Channa Salad)

After a year long break, I'm writing a post... Got really busy with hectic schedule between office and home.... And with my son's schooling which started this year, absolutely no time for posts as every weekend I'm busy with his school projects... Lol..... 

Wanted to post something light, quick and healthy... So why not a salad ?? And yes, this is one of my favorite salad and quite easy to make too... I make this when ever I soak channa overnight for some other dish... I would keep some channa specially for this salad. Try it.... and you will love it....

Ingredients :

Chickpea / Channa - 1 Cup (soaked overnight)
Potato Cubes - 2 tbsp (boiled in microwave for 2 mins)
Onion  - 2 tbsp (finely chopped)
Tomato - 2 tbsp (finely chopped)
Green Chili (finely chopped) - 1/2 tsp
Finely chopped coriander leaves - 1 tsp
Salt - 1/2 tsp
Chat Masala - 1/2 tsp
Lemon Juice - 1 tsp

How to make:

1. In a large bowl, mix all the ingredients together and set aside for 5 mins.

2. Transfer in the serving bowl and garnish with lemon and coriander leaves.

Poori Bhaji

Isn't everyone's favorite dish poori and bhaji ? Generally we make poori with potato onion masala.. But in north they make bhaji... with some tomato and peas added to it along with some masala... I made a fusion version of both south indian and north indian where instead of any masala i just added sambhar powder.... Try it out and see...

Ingredients:

Potato (boiled and roughly mashed) - 1 Cup

Onion (finely chopped) - 1 Cup

Tomato (finely chopped) - 1/2 cup

Green peas - 1/2 Cup

Ginger (finely chopped) - 1 tsp

Sambhar powder - 1 1/2 tsp

Salt - 3/4 tsp

Curry leaves - 1 sprig

Corriander leaves - for garnish

Mustard - 1 tsp

Channa Dhal - 1 tsp

Oil - 1 tbsp

How to make:

1. In a pan, heat oil and add mustard and channa dhal. Once the mustard splutters, add onion and saute till it turns transparent.

2. Now add the ginger and curry leaves. After 2-3 mins add the chopped tomato. 

3. Add the sambhar powder and salt to it and cook for a min. Now add the green peas to it and sprinkle water and cook until the peas are cooked.

4. Add the mashed potato and blend well. Add half cup water and cook for 2-3 mins until all blends well together.

5. Garnish with corriander leaves and serve it with hot pooris......................

Stuffed Chili Bajji

I saw some fresh bajji chili which tempted me to buy and make some... I wanted to have chili bajji (without any stuffing)... But when I made the first set and tasted it, realized that the chili is very spicy.... I had bought quite a lot of chili... So immediately made some stuffing and  removed the inside seeds so that it won't be that spicy. And it worked out.... Came out very tasty too.....

Ingredients:

Bajji Chili - 8-10 nos.
Besan flour - 1 Cup
Rice flour - 1 tbsp
Cooking soda - 1/4 tsp
Salt - 1/2 tsp
Chili powder - 1/2 tsp
Asafoedita - 1/4 tsp
Water - 3/4 cup
Oil - For frying

For Stuffing:

Potato (boiled and mashed) - 1 cup
Onion (finely chopped) - 1/2 cup

Salt - 1/2 tsp

Chili powder - 1/2 tsp (you can adjust according to your taste)

Chat masala - 1/2 tsp (optional)

Corriander leaves (finely chopped) - 2 tbsp

How to make:

1. First lets make the batter. Mix all the dry ingredients in a bowl and mix well. Now add water little by little to make to a smooth batter. Keep aside

2. In another bowl, mix all the stuffing ingredients. sprinkle little water so that all blends well.

3. Slit the chili and deseed it. Now stuff the filling inside all the chilies.

4. Heat oil in kadai and dip the chili in the batter and deep fry until the bajji is cooked well. Keep in mind to not over fry it... Serve it hot hot......

Aloo Gobi

Quite a long gap.. This month, this is my second post... Hope to get back on track soon.. Anyways now coming to the dish, today I'm posting one of dry sabji for roti / pulav. Aloo Gobi.... This can be made in few different ways. I have added peas also just give more colour appeal and taste. It can be avoided also.

 

Ingredients:

 

Potato (Cut into cubes) - 3 Cups

Cauliflower florets - 2 Cups

Peas - 1/2 Cup

Onion (Finely chopped) - 1 1/2 Cups

Tomato (Finely chopped) - 3/4 Cup

Green Chili (Finely chopped) - 1 tsp

Ginger garlic paste - 1 tsp

Salt - 3/4 tsp

Corriander powder - 1 tbsp

Cumin powder - 1 tsp

Chili powder - 1 tsp

Garam Masala - 1/2 tsp

Turmeric powder - 1/4 tsp

Oil - 3 tbsp

Red Chili - 2 nos.

Jeera - 2 tsp

Corriander leaves - For garnish

 

How to make:

 

1. In boiling water add little salt and add the potatoes, cauliflower and peas and leave it for 2-3 mins. Cool it and remove the cauliflower separately.

 

2. In a kadai, heat oil, add the jeera and red chili. When it splutters, add the onion and saute for 2 mins. Add the ginger garlic paste & green chili and saute for another 2 - 3 mins.

 

3. Now add the tomato, saute for 2-3 mins. Now add all the dry ingredients (salt,corriander powder, cumin powder, turmeric powder, garam masala).

 

4. Add the potatoes and peas to it and blend the masala well. Leave it in simmer for 3-4 mins. Then add the cauliflower florets. If required you can add a tbsp of oil. Blend well and let it cook for 7-10 mins.

 

5. Check if all the vegetables are cooked.... Garnish with corriander leaves and serve it...

Easy Potato Fry (Microwave)

Who doesn't love potato ? Can you imagine a nice crispy potato fry with very less oil ? Now its possible, very easy and that too in less than 10 mins.... You will love this....

Ingredients:

Potatoes (Cut into small cubes) - 1 Cup
Salt - 1/2 tsp
Sambhar powder - 1 tsp (Adjust according to your flavour)
Oil - 1 tbsp


How to make:

1. Mix all the ingredients in a microwave bowl. Keep in microwave for 5 mins.

2. Keep stirring in between once in 2 mins. Your nice crispy potato is ready....

Aloo Capsicum (in Microwave)

Last week I decided to cook some thing from start to end in microwave. And I was planning to make chappathi for main. So what to make for side dish in microwave. We can make many things, but I wanted to make some thing with potato.. And I had Capsicum also with me.. So started with aloo capsicum...

Ingredients:

Potato (cut inot cubes) - 1 Cup
Capsicum( Cut into small pieces) - 1/2 Cup
Onion (finely chopped) - 2 tbsp
Tomato (finely chopped) - 1 tbsp
Corriander powder - 1/2 tsp
Chilli powder - 1 tsp
Salt - 1/2 tsp
Turmeric powder - 1/4 tsp
Jeera - 1/2 tsp
Oil - 1 tbsp
Ghee - 1 tsp

How to make:

1. Heat the oil in microwaveable bowl for 2 mins in high.

2. Add jeera and keep for 30 secs. Now add the onion and keep in microwave for 1 min. Now add the tomato, corriander poder, chilli powder, salt, turmeric powder and mix well. Keep again for a min.

3. Now add the potato and mix well and keep in microwave for 5 mins. Now add the capsicum and ghee and keep in microwave for 2 mins.

4. Serve it hot with roti or Jeera rice...

Urulai Roast

Potato fry is something anybody and everybody loves... This is  very common item which is made in every house... Just sharing my way of uruali roast..

 

 

 

 

Ingredients:

Potato (Boiled and cut into cubes) - 2 cups

Onion (Sliced) - 1 Cup

Garlic (Finely chopped) - 1 tbsp (Optional)

Curry Leaves - 2 Sprigs

Salt - 1/2 tsp

Sambhar powder - 1 tsp

Turmeric powder - 1/4 tsp

Oil - 3 tbsp

Mustard - 1/2 tsp

Urad Dhal - 1 tsp

Asafoedita - 1/2 tsp

 

 

How to make:

 

1. Heat 2 tbsp of oil and add mustard and urad dhal. Once the mustard crackles add the onion, garlic and curry leaves to it. Saute till onion turns slight golden colour.

 

2. Add the salt, turmeric powder, sambhar powder, asafoedita and stir well. Saute for 2 mins.

 

3. Now add the boiled potato and blend well. Allow this to cook in simmer for 8-10 mins. Keep stirring once in 2 mins so that potatoes gets roasted well. Add the 1 tbsp of oil in mid of stirring.

 

4. Urulai roast is ready... Serve it with Sambhar rice or curd rice...

 

 

 

Aloo Bonda

Its been a long time since i ate the yummy Aloo Bonda... Made tasty, one can surely munch of 5-6 bonda's easily.... When i made i thought I'm making more and some will be left over... But within 10 mins after making, there was nothing left and people at home wished if there were some more.... Here is the recipe for you all.. Have a smacking evening...!!

 

 

Ingredients:

 

For the stuffing:

 

Potato(Boiled and roughly mashed) -  2 Cups

Onion (Sliced) - 1 Cup

Curry leaves - 2 sprigs

Green chilli (finely chopped) - 2 tsp

Ginger (finely chopped) - 1 tsp

Salt - 3/4 tsp

Turmeric powder - 1/2 tsp

Mustard - 1 tsp

Channa dhal - 1 tbsp

Asafoedita - 1/2 tsp

Oil - 3 tbsp

 

For the batter:

 

Besan flour - 1 Cup

Salt - 1/4 tsp

Chilli powder - 1/2 tsp

Asafoedita - 1/4 tsp

Water - 1/4 cup

 

Oil - for frying the bonda

 

How to make:

 

1. Lets make the stuffing first. In a pan, heat oil and add the mustard and channa dhal.

 

2. Once the mustard starts crackling, add the green chilli, ginger and curry leaves. Add the sliced onion and saute till the onion turns transparent.

 

3. Add the turmeric powder, salt, asafoedita & saute for 2 mins. Now add the potato & blend well.

 

4. Saute for 2-3 mins and keep aside. The stuffing will look like this once cooked. Once it cools down, make round balls. The stuffing is ready now.

 

5. In a large bowl, add the besan flour, salt, chilli powder, asafoedita and mix well. Add the water slowly to make a thick batter. Its should be in coating consistency.

6. In the frying pan, heat oil for frying. Dip the potato balls in the besan batter and drop it in the hot oil. Fry untill it turns golden brown.

 

7. Serve it hot with coconut chutney... Nangalam apdiye sapiduvum ;-) .................

 

Bread Cheese Bonda

A super snack for a perfect evening along with a cup of coffee/tea or a yummy starter for a party. Simple to make and melts in your mouth with a south-Indian twist to the taste. 

 

Ingredients:

Potato (Boiled & mashed) - 1 Cup

Cheddar/Mozzarella Cheese - 1/2 Cup

Ginger (Finely chopped) - 1 tsp

Corriander leaves (Finely chopped) - 2 tbsp

Chilli powder - 1/2 tsp

Corriander powder - 1/2 tsp

Salt - 1/2 tsp (adjust the salt as cheese will also contain salt)

Bread slices - 8 nos.

Water - 1/2 Cup

Oil - for frying

How to make:

1. In a bowl mix the mashed potato, cheese, ginger, corriander leaves, chilli powder, corriander podwer, salt and mix well.

2. Dip the bread slice in water and squeeze out the water completely. Keep some stuffing in the center and make to a round balls  by rolling in between your palms and keep aside.

3. Heat oil in a kadai and fry the bonda's. Fry it in medium heat. Take it out when it turns golden brown.

4. Serve it hot with tomato ketchup.

Malai Kofta

Ever since I started this blog, my friend has been asking me to do Malai Kofta..... Guess now its time to fulfil her wish... I'm making this after a very long time.. Generally Malai Kofta will be little sweetish, so not many like it. But i just love this... In some place atleast the kofta will be spicy.. But the actual malai kofta will not be spicy infact even that will be slightly sweet as Paneer, cashew, raisins are used. I will share my version of Malai Kofta now with you...

Ingredients:

For Kofta

Potato (Boiled & mashed) - 1/2 Cup
Paneer (Grated) - 1/2 Cup
Onion (Finely Chopped) - 2 tbsp
Cashewnut (Soaked for 1 hr) - 5-6 nos.
Raisins - 8-10 nos.
Salt - 1/4 tsp
Sugar - 1/2 tsp
Corn flour - 1 tsp
Water - 2 tbsp
Bread Crumbs - 3 tbsp
Oil - for frying


For Gravy

Onion Puree (Boiled and pureed) - 3/4 Cup
Onion (finely chopped) - 2 tbsp
Tomato Puree - 1 Cup
Ginger garlic paste - 1 tsp
Cashewnut (Soaked for 1 hr) - 10 nos.
Almond (Soaked for 1 hr) - 6-8 nos.
Paneer (Grated) - 2 tbsp
Chilli Powder - 1 tsp
Salt - 1 tsp
Garam Masala - 3/4 tsp
Cumin powder - 1/2 tsp
Cream - 1/2 cup
Corriander leaves - for Garnish
Oil - 1 tbsp
Ghee - 1tbsp

How to make:

First lets make the koftas......

1. Blend the mashed potato, grated paneer, salt, cashewnut (chopped finely - since its soaked it will be easy to chop), raisins, onion and sugar together. Don't add any water.
(Incase you dont want your kofta to be sweetish and want it little spicy, then remove sugar & raisins and add little chilli powder and garam masala to it. Adjust salt accordingly. You can add carrot, beans also)

2. Make kofta of your desired shape (round balls or oval shaped dumplings, etc)

3. Add the corn flour and water in a bowl. Dip the kofta's in this and roll it over bread crumbs. Freeze this for 15-20 mins.

4. Heat oil for frying, while the oil is in medium heat, fry the kofta's and take it in tissue paper to remove excess oil.

Now its gravy time.......

1. In a thick pan, heat the oil and ghee. Add the onion and ginger garlic paste. Saute for 2-3 mins. Add tomato puree and onion puree. Let it cook for 3 mins.

2. Make a paste of soaked cashewnuts and almonds. Add this paste to the pan.

3. Add the chilli powder, salt, garam masala and cumin powder at this stage. Let this cook till the raw smell disapears.

4. The gravy is almost ready now... Add the cream & grated paneer and blend well. In the serving bowl, place the kofta's and pour the gravy on top of it.

5. Garnish it with cream, paneer and corriander leaves.

Chinese Potato (Koorka) Roast

When i went to Lulu to buy my provisions, saw this Chinese potato for the first time... While i was wondering to how it will taste or how to cook, found another Indian lady (Malayali) picking up this veg. So asked on how to cook this. She told me this will taste similar to baby potato, but she told me to pressure cook it and make it like poriyal with coconut. After i pressure cooked it and removed the skin, tasted 1 small piece and it just very similar to potato but little different. So i decided to roast it than to make like poriyal. Trust me, it was absolutely yummy.... In case you happen to see this chinese potato(koorka) in shop, do try this out...

 

The only hassle with this is to remove the skin after pressure cooked. Since its so tiny, takes a longer time. But worth its pain...

Ingredients:

Chinese Potato - 250 gms
Onion (Finely chopped) - 2 nos. medium size
Curry Leaves - few]
Salt - 1/2 tsp
Sambhar Powder - 1 tsp
Turmeric - 1/4 tsp
Asafoedita - 1 pinch
Mustard - 1/2 tsp
Urad Dal - 1 tsp
Oil - 2 tbsp

How to make:

1. Pressure cook the potato and peel off the skin. Pork each potato with a fork or tooth pick in several places.

2. In a thick pan heat oil, add the mustard and urad dal. Once it crackles, add the curry leaves and asafoedita.

3. Add the onion and saute for 2-3 mins. Once the onion turns transparent, add the turmeric powder, salt and sambhar powder. Saute for another 3 mins.

4. Add the peeled Chinese potato and mix well so that the masala gets on the potato. Roast the potato's in sim flame for 10 mins....