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......................

Beans Usili

After a long time I made usili... beans usili.... and mour kozhambu... wat a combination.... enjoyed my afternoon meal thoroughly.... Its a real treat to the tasting buds....

Ingredients:

Beans (finely chopped) - 1 1/2 Cup

Toor Dhal - 1/4 Cup

Channa Dhal - 1/4 Cup

Red Chilli - 3-4 nos

Salt - 1 tsp

Turmeric powder - 1 pinch

Oil - 2 tbsp (preferably coconut oil)

Mustard - 1/2 tsp

Urad dhal - 1 tsp

Curry leaves - 2 sprigs

Asafoedita - 1/4 tsp

How to make it:

1. Soak the Toor dhal & Channa dhal and red chilli in water for 2 hours. 

2. Grind the soaked dhal and red chilli coarsely. Don't add water. Just sprinkle little for grinding purpose. Add 1/2 tsp salt and asafoedita to it and mix well.

3. In a pan add oil, add mustard,  urad dhal and broken red chilli for tampering. Add the curry leaves and beans to it. Add salt, turmeric powder and sprinkle little water for the beans to cook.

4. Add the dhal mixture to the beans. We can add it directly and cook until the dhal is well cooked. But this will obsorb more oil. Else, you can cook in microwave for a min to reduce the cooking time. This way the oil consumption is also lesser.

5.  Cook until the dhal is well cooked. Cook in low flame so that it gives a crispy texture aslo...

Ranch Salad

We has been to Lulu last Friday to get our provisions. There was promotion going on for Delicio products. They gave me a salad for tasting. I just loved it.... Very simple salad to make at home. All we needed is buy that dressing sauce. I bought a set of three (Italian, French and Ranch) from there. I'm not a salad lover, but this sauce made it happen in me... Try this and check out. You can buy and brand ranch sauce for this.

Ingredients:

Cucumber (Finely chopped)- 1/2 Cup
Carrot (Finely chopped) - 1/2 Cup
Capsicum((Finely chopped) - 1/4 Cup
Sweet Corn - 1/2 Cup
Ranch dressing (Sauce) - 2 tbsp

How to make:


1. Mix all the vegs and ranch dressing sauce together, keep it refrigerated for 10 mins and serve it.

Malai Veg Delight

Relishing side dish for roti/phulka and rice varieties too.. Easy to make as well. When I went to Chennai this time, I had made this, everyone loved it. And gave some some to my neighbour aunty as well.  Her son liked it so much and asked me to give the recipe to her. I did share my recipe with her... They were very happy. Hope you all will try and like it too...

 

 

Ingredients:

Mixed veg (carrot,beans,green peas, potato - cut into cubes) - 1 Cup
Paneer (Cut into cubes) - 1/2 Cup
Onion Puree (boiled and pureed) - 1 Cup
Tomato Puree - 1 Cup
Ginger Garlic paste - 1 tsp
Salt - 3/4 tsp
Chilli powder - 1 tsp
Corriander podwer - 1/2 tsp
Garam masala - 1/2 tsp
Cream - 1/2 cup
Corriander leaves - for garnish
Oil - 1 tbsp
Ghee - 1 tbsp

How to make:

1. In a thick bottem pan, add the oil. Now add the onion puree and ginger garlic paste and saute for a min.

2. Add the tomato puree and saute for another minute. Now add the chilli powder, corriander powder, Garam masala and salt. Add all the vegetables and stir well. Let the vegetables cook.

3. Separately, fry the paneer in little oil, so that the outer crust turns slight brown and put in water. This will help the paneer to remain soft.

3. Once the vegetables are cooked, add the paneer, ghee and cream. Blend well and cook for a minute. Garnish with corriander leaves.

 

Vegetable Stew

 Earlier I had posted Chicken stew recipe. All though the process and recipe is same for vegetable stew as well, posting this for veg lovers... Here it goes...  Needless to mention, goes very well with Aapam....

 

Ingredients:

Onion (sliced) - 1/2 cup

Potato (cut into cubes) - 1/2 cup

Carrot (cut into cubes) - 1/2 cup

Green Peas - 1/2 cup

Beans (cut into 1 inch) - 1/2 cup

Green chilli - 5-6 nos.

Ginger garlic paste - 1/2 tsp

Curry leaves - 3 sprigs

Coconut milk (2nd milk) - 1 1/2 Cup

Coconut milk (1st milk) - 1 Cup

Salt - 3/4 tsp

Pepper powder - 1/2 tsp

Cinnamon - 1 inch bark

Cloves - 3 nos.

Bay leaf - 1 no.

Star anise - 1 no.

Coconut oil - 2 tbsp

How to make:

1. Heat oil in a thick bottom pan, add the cinnamon, cloves, bay leaf, star anise and saute for 30 secs.

2. Add the onion, ginger garlic paste slit green chilli and saute for 2-3 mins. Once the onion turns transparent, add 2 sprigs of curry leaves, beans, potato, carrot, green peas and saute for 30 secs.

3. Add salt, pepper powder according to your taste. 

4. Add the 2nd coconut milk and cover with lid. Let the vegetables cook. This will take atleast 15-20 mins.

5. Once the vegetables are cooked, add the 1st coconut milk, 1 sprig of curry leaves and 1 tsp of coconut oil. Don't let this boil as the coconut milk will curdle. Just keep in simmer for 2-3 mins for the coconut milk to blend well.

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.

Veg Pulav

 Like Biryani, Pulav also taste different each person makes it their own style. What is that i do to make it different ? I add Coconut milk which give a superb flavour and rich taste. Whenever i invite some special loved ones home for first time, i make this for lunch or dinner. The aroma just spreads all over the house and it feels so good :-).... You may feel that I'm exaggerating the feel... But try this and you will also feel the same...

 

Ingredients:

Basmati Rice - 2 Cup
Onion (Sliced) - 1/2 Cup
Carrot, Beans, Green Peas - 1 Cup
Ginger garlic paste - 1 tbsp
Mint Leaves / Pudina - 2 tbsp
Corriander Leaves - 2 tbsp
Green Chilli - 2 nos. (slit)
Bay leaf - 2 nos.
Cloves - 2-3 nos.
Cinnamon - 1 inch bark
Cardamom - 2 nos.
Salt - 1 tsp
Garam Masala Powder - 1/2 tsp (Optional)
Coconut Milk (Thick) - 1 Cup
Water - 3 Cups
Oil - 2 tbsp
Ghee - 2 tbsp

How to make:

1. Wash and soak the rice for 15-20 mins in 2 cups of water.

 

2. In a deep pan, heat oil & add bay leaves, cloves, cinnamon and cardamom. After 30 secs, add the onion and saute for 2-3 mins.

 

3. Now add the ginger garlic paste, green chilli, mint leaves and corriander leaves. Saute till the onion turns transparent.

 

4.  Now add the cut veggies, salt and garam masala. Add the ghee now and saute for 5 mins.

 

5. Add the rice and blend well. After a min, add the water which was used for soaking the rice and balance 1 cup of rice.

 

6. Add the coconut milk and stir well and close with lid. Let the rice cook fully. Usually takes about 8-10 mins.

 

7. Serve the hot pulav with raita....

 

P.S I used a thick pan with lid. in case you are using pressure cooker, close the lid and keep it for 2 whistle.

  

Rava Kichadi

Uppma is a very light tiffen to make for morning breakfast or sometimes for dinner as well. Many people don't like uppma, even i don't like uppma much... Although Kichadi is similar to uppma, i don't why i love this Kichadi, especially Kichadi from Saravana Bhavan..... Woooooo, i just love it with their Sambhar and coconut chutney. Many times i have tried making similar Kichadi, but i still don't get the Saravana Bhavan taste.... But nevertheless it comes close to it. Here is my version of Kichadi

 

 

Ingredients:

Rava/Sooji (Roasted) - 200 gms
Onion(Thin slices) - 1/2 cup
Carrot (Finely chopped) - 1/4 cup
Beans (Finely chopped) - 1/4 cup
Green Peas - 2 tbsp
Ginger (Finely chopped) - 1 tsp
Green Chilli (Finely chopped) - as pr your taste
Curry leaves - Few
Salt - 3/4 tsp
Turmeric Powder - 1/4 tsp
Asafoedita - 1/4 tsp
Ghee - 3tbsp
Mustard - 1 tsp
Urad / Channa Dhal - 1 tsp
Water - 2 cups

How to make it:

1. In a pan, heat 1 tbsp of ghee and add mustard & dhal. Once the mustard crackles, add the curry leaves, green chilli. Add onion & ginger and saute for 2 mins.

2. Add the veggies ( carrot,beans, green peas) and saute for 3 mins. Add the Salt, turmeric powder, asafoedita and mix well. Saute for 5 mins. Since the veggies are chopped finely, it will cook by now.

3. Add the water and bring it boil. Now add the rava/sooji slowly and keep stirring. Make sure no lumps are formed...

4. Add the balance 2 tbsp of ghee little by little. Within 2-3 mins the uppma will be ready...

5. Serve it hot with Coconut Chutney... If u have sambhar also, nothing like it... ;-)

 

Veg Noodles

Many have a misconception that its difficult to make noodles at home... Actually noodles are very easy to make and doesn't take much of time as well... I used spaghetti since i didn't get the Hakka noodles when i made this noodles.

 

 

 

Ingredients:

Hakka Noodles - 2 pkt
Onion (sliced) - 1/2 cup
Cabbage (Julienne*) - 1/2 cup
Carrot (Julienne*) - 1/4 cup
Capsicum (Julienne*) - 1/4 cup
Garlic (Finely chopped) - 1 tbsp
Spring Onion - For garnish
Salt - 1 tsp
Pepper powder - 1 tsp
Soya Sauce - 2 tsp
Vinegar - 2 tsp
Chilli Sauce - 2 tsp
Ajinamotto - 1/4 tsp
Oil - 3 tbsp

*Julienne is cut of veggie in thin strips

 

How to make:

 

1. Cook the noodles in boiling water for 5-8 mins with 1 tsp of oil. Once its cooked cool it so that noodles don't stick with each other.

 

2. In a big pan heat oil, add garlic and saute for 30 sec, now add the onion and saute for 1 min. Now add the cabbage, carrot, capsicum and saute for 1 min.

 

3. Add salt, soya sauce, chilli sauce, ajinamotto, pepper powder, vinegar and toss it 3-4 times...

 

4. Add the noodles and saute for 2 mins... Garnish it with spring onion...

Cauliflower Masala

This mouth watering side dish goes very well with hot phulka's or roti's.... Of course with rice (Basmati) or Jeera rice also it will be good... Not tough to make too....

 

Ingredients:

Cauliflower - 1 cup
Onion (Finely chopped) - 1/2 cup
Tomato (Finely chopped) - 1/2 cup
Ginger garlic paste - 1/2 tsp
Salt - 1/2 tsp
Chilli Powder - 1/2 tsp
Corriander powder - 1 tsp
Garam masala - 1/2 tsp
Turmeric powder - 1/4 tsp
Kasturi Methi - 1 tsp
Jeera - 1/2 tsp
Oil - 2 tbsp

How to make it:

 

1. In a kadai, heat oil and add the jeera. Once it crackles add the onion and saute for 2-3 mins. Add the ginger garlic paste and saute till the onion turns golden brown.

 

2. Now add the tomato and saute for 3 mins.... Now add the salt, chilli powder, garam masala, corriander powder and turmeric.

 

3. Add the cauliflower and mix well. Add 1/2 cup of water and cover the kadai. Let it cook for 10 mins.

 

4. Cauliflower would have cooked completely by now.  Add the kasturi methi by crushing in between your palms.

 

5. You can garnish with chopped corriander leaves and serve it hot with phulkas.....

Bhindi Masala

Bhindi masala... I made this after a very long time.. almost after 3-4 years... Nevertheless it was worth making again... So delicious with hot phulka....

 

Ingredients:

Bhindi - 250 gms (Cut into 1 inch size)
Onion sliced - 1/2 cup
Tomato finely chopped - 1 medium size
Ginger garlic paste - 1/2 tsp
Garam masala - 1 tsp
Corriander powder - 1/2 tsp
Cumin powder - 1/2 tsp
Chilli Powder - 1 tsp
Salt - 3/4 tsp
Cream - 1/2 cup
Oil - 2 tbsp

How to make it :

 

1.  In a pan heat oil, add onion and ginger garlic paste. Saute for 5 mins till onion turns translucent.

 

2. Add the tomato and saute for 5 mins... now add the garam masala, corriander powder, cumin powder, chilli powder, salt and stir well.

 

3. Add the Bhindi. Let the bhindi cook completely.

 

4. Add the cream in the last and blend well and remove it from the pan...

 

5. Serve it with hot phulka / chappathi...

Veg Fried Rice

Last week we had a get together and it was pot luck where each ladies made 1 or 2 dish. We went to wakra beach which is quite near by from our house here. I opted to make Fried Rice and Dal Tadka...  Cooking for more people was little difficult as I dont have big utensils to make so... I had 1 big Non stick pan with Lid... and managed to cook... Here now, I will give the recipe to make Fried Rice for 4 people now....

 

Ingredients:

Basmathi Rice - 2 Cups (Soaked for 20-30 mins)
Carrot - 1/2 Cup (Finely chopped)
Beans - 1/2 Cup (Finely Chopped)
Cabbage - 1 Cup (cut into Julienne - thin strips)
Sweet corn - 1/4 cup (optional)
Spring onion - 1/2 cup (Finely chopped)
Finely Chopped Garlic - 2 tsp
Soya Sauce- 2 tsp
Vinegar - 1 tsp
Salt - 1 1/2 tsp
Ajinamotto - 1/2 tsp
Pepper powder - 1 tsp
Oil - 4 tsp

How to make:

1. Cook the rice separately with 4 cups of water and 1/2 tsp salt. Once the rice is cooked, spread it in a big plate and let it cool.

2. In a big pan, add oil and garlic, saute for 20 secs. Now add the carrot, beans, cabbage.  let it cook for 2 mins...

 

3. Add the sweet corn and cook for another 2 mins.. Now add soya sauce, salt, pepper powder, vinegar and ajinamotto. If you like egg, u can add beaten egg at this time.

 

4. Add the cooled rice little by little and fold it... Make sure the rice don't break.. Leave it for 3-4 mins by folding it once in a min..

 

5. Garnish it with chopped spring onion..

 

Veg Delite Pizza

In Junk food category this is one favorite item for many of us... What made me try this Pizza at home... I couldn't find any other better reason than this... Gas was over at my house last week and couldn't get one the same day. Shop fellow told that he will able to deliver only the next day.... Thankfully i finished making some gravy for the afternoon which we ate during lunch along with Kuboos (which is famous in gulf country - tastes like a combination of naan and bread ). There were few Kuboos left and didn't know what to make for dinner.... Finally came up making Pizza with kuboos as base... Of course needless to mention, its so easy to make.....

 

 

Ingredients:

 

Pizza Base - 1 (If you have Kuboos, pls use that... ;-)...  )

Sliced Onion  - 1 tbsp

Sliced Tomato - 1 tbsp

Sliced Capsicum -  2 tbsp

Sweet Corn - 1 tbsp

Sliced Olives - 1 tbsp

Chilli flakes - as much as u like

Salt - just to sprinkle (Even if you dnt use salt, its ok... bcos cheese will be slightly salty)

Mozzarella Cheese - 4 tbsp

Sweet & Sour sauce / tomato ketchup - 1 tbsp

Oregano - as much as u like

 

How to make it :

 

1. In the Pizza base, first spread the tomato ketchup and sprinkle 3 tbsp of mozzarella cheese..

 

2. Spread all the veggies on top the mozzarella cheese and sprinkle the balance 1 tbsp of cheese on top of this... (You can use many more veggie or non veg as well.. In case of non veg, pls pre cook the non veg before). If you are using salt, pls sprinkle now.

 

3. Set the microwave at 20 % (180` C). Place the Pizza in the microwave and cook it for 10 mins now... The mozzarella cheese will melt and all veg will be coated with cheese...

 

4. Sprinkle oregano & chilli flake as per ur taste and enjoi the mouth watering melting pizza........

 

Poricha Kozhambu & Puli vantha saar...

This is one of my dad's favorite... Poricha kozhambu and puli vantha saar... I made this last week and thouroughly enjoyed it... Wow what a combination and a complete healthy meal....Since in poricha kozhambu we won't use tamarind, the puli vantha saar is the great combination for this which will be tangy and spicy...! Here is the recipe which i learnt from my mom who learnt from her mother-in-law (my granny)..... You can use as many veggies as poss.... More the veggie more the taste....

 

 

 

 

Ingredients for Poricha Kozhambu :

 

Cut Mix veg - 2 Cups

(Carrot, Drumstick, Sponge Gourd, Snake Gourd, Brinjal, Pumpkin, Ash Gourd)

Toor Dhal - 1 Cup (Pressure cooked)

Turmeric - 1/4 tsp

Water - 2 cups

Sambar Powder - 2 tsp

Salt - 1 tsp

Asafoedita - 2 pinch

Curry leaves - Few

Oil - 2 tsp

Mustard - 1 tsp

Jeera - 1 tsp

 

How to make :

 

1. In a thick pan, boil the water and add all the veggies and turmeric. Let it cook.

 

2. When it is half cooked, just add the sambar powder and salt to it.

 

3. Once the Veggies are cooked fully, add the boiled dhal to it and mix well. Add the asafoedita and let this boil for 2-3 mins.

 

4. Tamper the poricha kozhambu with oil, mustard, jeera and curry leaves.

 

 

Now we will see how to make this tangy and spicy Puli vantha saar....

 



Ingredients:

Tamarind - 1 big lemon size (soaked for 30 mins in 1 cup water)

Red chilli - 5-6

Gingelly oil - 3 tbsp

Mustard - 1 tsp

Fenugreek - 1/2 tsp

Channa Dal - 1 tsp

Salt - 1/2 tsp

Turmeric - 1 pinch

Asafoedita - 2 pinch

How to make:

 

1. Take a thick pulp from the soaked tamarind. Add little water and squeeze out the balance tamarind juice as well.

 

2. In a pan, heat the oil, add the mustard, fenugreek, channa dal. Once the mustard crackles, add the red chilli and add the tamarind water taken second time.

 

3. Add the turmeric powder and add the thick tamarind pulp. Let this cook in simmer till the tamarind raw flavour disappears.

 

4. By then this quantity would have reduced to half. Just the asafoedita and remove it  from stove.