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CHANNA PULAO
Channa Pulao
From the usual Sambar and Rasam this is definitely a different, tasty and also a very simple dish to prepare .
My Daughter loved it very much... and in her words yummy!!!!!!!!
For this Pulao you need
2 cups of Basmati rice.
1 cup of Chick peas
2 onions
2 small sized tomatoes.
1 tsp. of ginger - garlic paste
1 tsp. of garam masala powder
1/2 tsp. of turmeric powder
1 tsp. of chilli powder
Salt to taste.
For Seasoning
1 tsp. of aniseed
Few nos. of cinnamon and cloves
1-2 bay leaves.
2 cardamoms
Oil / Ghee
Preparation
Soak the chickpeas overnight or for 10 hrs.
Cook the chickpeas with a pinch of salt and with sufficient water. Allow it for 3 whistles.
Wash and soak the rice for 5 - 10 mins.
In the cooker, heat oil / ghee. Add all the seasoning ingredients.
Add the chopped onions, saute them well. when the onions turn translucent add the
Ginger - garlic paste.
Add the chopped tomatoes and saute them well. Add the turmeric powder, chilli powder , garam masala powder and saute them well on medium flame until the raw flavor extracts from it.
Now add the cooked channa to it and mix well.
Finally add the rice with 4 cups of water along with salt. Allow it for 2 whistles.
Channa Pulao is ready to taste........
Serve it hot with raita
From the usual Sambar and Rasam this is definitely a different, tasty and also a very simple dish to prepare .
My Daughter loved it very much... and in her words yummy!!!!!!!!
For this Pulao you need
2 cups of Basmati rice.
1 cup of Chick peas
2 onions
2 small sized tomatoes.
1 tsp. of ginger - garlic paste
1 tsp. of garam masala powder
1/2 tsp. of turmeric powder
1 tsp. of chilli powder
Salt to taste.
For Seasoning
1 tsp. of aniseed
Few nos. of cinnamon and cloves
1-2 bay leaves.
2 cardamoms
Oil / Ghee
Preparation
Soak the chickpeas overnight or for 10 hrs.
Cook the chickpeas with a pinch of salt and with sufficient water. Allow it for 3 whistles.
Wash and soak the rice for 5 - 10 mins.
In the cooker, heat oil / ghee. Add all the seasoning ingredients.
Add the chopped onions, saute them well. when the onions turn translucent add the
Ginger - garlic paste.
Add the chopped tomatoes and saute them well. Add the turmeric powder, chilli powder , garam masala powder and saute them well on medium flame until the raw flavor extracts from it.
Now add the cooked channa to it and mix well.
Finally add the rice with 4 cups of water along with salt. Allow it for 2 whistles.
Channa Pulao is ready to taste........
Serve it hot with raita
Award with a christmas greeting
Award
Thanks Asha for Sharing this cheerful award with me
Love to share with all of my friends. Kindly accept it.
Wishing u all a MERRY CHRISTMAS
Thanks Asha for Sharing this cheerful award with me
Love to share with all of my friends. Kindly accept it.
Wishing u all a MERRY CHRISTMAS
Karamani /White Black eyed Beans with Potato Gravy
Karamai / White Black eyed Beans with potato Gravy
I usually prepare Sundal using this beans.
Tried out as a side dish for chapathi and it tasted great.
For this Gravy you need
1 1/2 cups of Karamani / White Black eyed beans
2 onions
2 boiled potatoes
3 tomatoes
1 tsp. of ginger-garlic paste
1 tsp. of chilli powder
1 tsp. of garam masala powder
1/2 tsp. of turmeric powder
Salt to taste
For Seasoning
1 tsp. of aniseed
Few Nos. of cinnamon and cloves
2 -3 bay leaves
2 cardamoms
2 - 3 tsp. of oil
Preparation
Soak the beans overnight or for 6 hrs.
In a cooker, cook the beans with a pinch of salt. Allow it for 3 - 4 whistles.
Heat oil in a pan, Add all the seasoning ingredients.
Add chopped onions and saute them well. when the onions turn translucent, add the ginger- garlic paste.
Then add the chopped tomatoes and saute them well. Add the turmeric powder, chilli powder, garam masala powder, salt .Stir them well on medium flame until the raw flavor extracts from it.
Now add the white black eyed beans and potatoes.with a glass of water and bring it to boil.
Allow it to boil for about 10 - 15 mins.
Finally garnish it with coriander leaves.
Whitle black eyed beans with potato gravy is ready to serve.......
Serve it hot with Chapathi's.........
I am Sending this entry to the MLLA event conducted by Srivalli , originated in Susane's blog
I usually prepare Sundal using this beans.
Tried out as a side dish for chapathi and it tasted great.
For this Gravy you need
1 1/2 cups of Karamani / White Black eyed beans
2 onions
2 boiled potatoes
3 tomatoes
1 tsp. of ginger-garlic paste
1 tsp. of chilli powder
1 tsp. of garam masala powder
1/2 tsp. of turmeric powder
Salt to taste
For Seasoning
1 tsp. of aniseed
Few Nos. of cinnamon and cloves
2 -3 bay leaves
2 cardamoms
2 - 3 tsp. of oil
Preparation
Soak the beans overnight or for 6 hrs.
In a cooker, cook the beans with a pinch of salt. Allow it for 3 - 4 whistles.
Heat oil in a pan, Add all the seasoning ingredients.
Add chopped onions and saute them well. when the onions turn translucent, add the ginger- garlic paste.
Then add the chopped tomatoes and saute them well. Add the turmeric powder, chilli powder, garam masala powder, salt .Stir them well on medium flame until the raw flavor extracts from it.
Now add the white black eyed beans and potatoes.with a glass of water and bring it to boil.
Allow it to boil for about 10 - 15 mins.
Finally garnish it with coriander leaves.
Whitle black eyed beans with potato gravy is ready to serve.......
Serve it hot with Chapathi's.........
I am Sending this entry to the MLLA event conducted by Srivalli , originated in Susane's blog
Vegetable Cutlet
Vegetable Cutlet
It's a time consuming snack but when it comes to the tasting part , Its worth giving a try.
For this cutlet you need
1 onion
2 carrots
1 beetroot
1 cup of peas.
2 boiled potatoes
1 tsp. of ginger garlic paste
1/2 tsp. of turmeric powder
1 tsp. of chilli powder
1 tsp. of Garam masala powder
3 tsp. of All purpose flour (Maida) (Mix in water and make as a thin paste )
4 cups of Bread crumbs
Salt to taste
Oil for frying.
Preparation
Wash and peel the skin of beetroot and carrots. Grate them.
Heat oil in a pan. Add the chopped onions and saute it
Add the ginger garlic paste and saute them well.
Now add the grated carrot, beetroot and peas. Cook them well in a medium flame. No need to add water, as the water in the vegetables are sufficient.
Add the turmeric powder, chilli powder and garam masala powder to it.
Finally add the boiled potatoes along with salt and smash them well with all the vegetables.
Cook them for few mins. and allow the mixture to cool
Now make them into small balls. Dip them in the maida paste (just a layer formation on the balls). Dust them in the bread crumbs and make vegetable patties in any form you wish
Heat oil in a pan. Deep fry these balls till they turn golden brown.
Serve it hot with onions and tomato sauce......................
OPTIONAL: THOSE WHO ARE DIET CONSCIOUS CAN SHALLOW FRY THEM .
In a pan place the dusted patties , adding oil on its sides. when they turn golden brown flip and fry the other side in the same way.
This is my all time favorite snack.
It can be prepared with the combination of vegetables u like ......
so give a try and taste it......................
I am sending this to WYF - TEA TIME SNACK event conducted by Simple Indian Food
I am sending this to WYF - TEA TIME SNACK event conducted by Simple Indian Food
For this cutlet you need
1 onion
2 carrots
1 beetroot
1 cup of peas.
2 boiled potatoes
1 tsp. of ginger garlic paste
1/2 tsp. of turmeric powder
1 tsp. of chilli powder
1 tsp. of Garam masala powder
3 tsp. of All purpose flour (Maida) (Mix in water and make as a thin paste )
4 cups of Bread crumbs
Salt to taste
Oil for frying.
Preparation
Wash and peel the skin of beetroot and carrots. Grate them.
Heat oil in a pan. Add the chopped onions and saute it
Add the ginger garlic paste and saute them well.
Now add the grated carrot, beetroot and peas. Cook them well in a medium flame. No need to add water, as the water in the vegetables are sufficient.
Add the turmeric powder, chilli powder and garam masala powder to it.
Finally add the boiled potatoes along with salt and smash them well with all the vegetables.
Cook them for few mins. and allow the mixture to cool
Now make them into small balls. Dip them in the maida paste (just a layer formation on the balls). Dust them in the bread crumbs and make vegetable patties in any form you wish
Heat oil in a pan. Deep fry these balls till they turn golden brown.
Serve it hot with onions and tomato sauce......................
OPTIONAL: THOSE WHO ARE DIET CONSCIOUS CAN SHALLOW FRY THEM .
In a pan place the dusted patties , adding oil on its sides. when they turn golden brown flip and fry the other side in the same way.
Gobi / Cauliflower Tikka - A Spicy Fast Food Snack
Gobi Tikka
A wonderful fast food item . Each and every bite of the florets were hot and spicy with the flavour of lemon
For this Snack you need
2 medium sized cauliflower
3 tsp. of lemon juice
2 tsp/ of chilli powder
1 tsp. of pepper powder
1 tsp. of garam masala powder
3 tsp. of corn flour
Salt to taste.
A pinch of red colouring powder.
Oil for deep frying.
Preparation.
Wash and clean the cauliflower florets.
In a vessel, along with florets add 3 tsp. of lemon juice extract, pepper powder, garam masala powder, colouring powder, salt and Mix them well . Keep it aside for 2 hrs.
At the time of frying add the corn flour and mix well.
Heat oil in a pan and deep fry them until golden brown.
Serve it hot...........
OPTIONAL : U CAN ALSO REPLACE LEMON JUICE WITH 1/2 CUP OF CURD.
BUT WITH LEMON THE TASTE IS EXCELLENT.
A wonderful fast food item . Each and every bite of the florets were hot and spicy with the flavour of lemon
For this Snack you need
2 medium sized cauliflower
3 tsp. of lemon juice
2 tsp/ of chilli powder
1 tsp. of pepper powder
1 tsp. of garam masala powder
3 tsp. of corn flour
Salt to taste.
A pinch of red colouring powder.
Oil for deep frying.
Preparation.
Wash and clean the cauliflower florets.
In a vessel, along with florets add 3 tsp. of lemon juice extract, pepper powder, garam masala powder, colouring powder, salt and Mix them well . Keep it aside for 2 hrs.
At the time of frying add the corn flour and mix well.
Heat oil in a pan and deep fry them until golden brown.
Serve it hot...........
OPTIONAL : U CAN ALSO REPLACE LEMON JUICE WITH 1/2 CUP OF CURD.
BUT WITH LEMON THE TASTE IS EXCELLENT.
RAVA PONGAL - A DELICIOUS BREAKFAST
Rava Pongal
I always prepare pongal the usual way. I came acoss this Rava pongal from a cookbook and tried out for the first time. To my surprise it came out very well.
It hardly took 10 - 15mins to prepare this.
The taste was excellent and with coconut chutney it was perfect.
Love to share this with u all.
For this Pongal you need
1 cup of Rava
1/2 cup of Moong Dal
1 cup of milk
3 cups of water
1/2 tsp. of turmeric powder
A pinch of asafoetida
1 tsp. of Pepper
1 tsp. of cumin
1 tsp. of chopped ginger
A spring of curry leaves
8 nos. of cashews
5 tsp. of ghee
5 tsp. of oil
Salt to taste
Preparation
I always prepare pongal the usual way. I came acoss this Rava pongal from a cookbook and tried out for the first time. To my surprise it came out very well.
It hardly took 10 - 15mins to prepare this.
The taste was excellent and with coconut chutney it was perfect.
Love to share this with u all.
1 cup of Rava
1/2 cup of Moong Dal
1 cup of milk
3 cups of water
1/2 tsp. of turmeric powder
A pinch of asafoetida
1 tsp. of Pepper
1 tsp. of cumin
1 tsp. of chopped ginger
A spring of curry leaves
8 nos. of cashews
5 tsp. of ghee
5 tsp. of oil
Salt to taste
Preparation
Boil 3 cups of water in a vessel.
In a pressure cooker, along with moong dal, add turmeric powder and asafoetida with sufficient water. Allow it for 4 - 5 whistles. (until the moong dal is cooked well).
In a pan , heat oil along with 2 tsp. of ghee.
Fry pepper, cumin, when they stop spluttering add, chopped ginger, cashews and curry leaves.
Now to this add the rava and saute it well.
Finally to the roasted rava add milk,boiling water , cooked moong dal and salt .
Mix them well
Add the remaining 3 tsp. of ghee. Cover and cook for 10 mins in low flame.
Delicious Rava Pongal is ready to taste.....
