Methi chana

Having a bunch of methi (fenu greek) leaves to finish, I made a simple side dish which turned out very flavourful and tasty. The Balchao masala ( red chili -vinegar paste)) made the taste of the dish turn around :) and added the rocking spice factor. Salt and aamchur powder in the right quantiy brought the perfectness to the taste. Here's the recipe.

Ingredients:

1 cup Black chickpeas (kala chana), soaked overnight and pressure cooked, drained, the water conserved for cooking.

1-2 Potatoes, cooked, peeled, cubed

1 bunch Methi leaves, cleaned , chopped, open-cooked in water till cooked(colour changed to dark green),drain the water and set aside the cooked methi leaves.

1 tsp cumin seeds.

1 onion, finely chopped.

1 tomato, finely chopped.

salt to taste.

2 tbsp oil

For the masala paste:

1 tsp cumin powder

1 tsp coriander powder

1/4 tsp balchao masala, here's the link from Lisa's blog

http://foodandspice.blogspot.com/2009/04/red-chili-and-vinegar-paste.html

1/2 tsp turmeric powder

1/2 tsp aamchur powder (dry mango powder)

*Mix all the masala paste ingredients with 2-3 tsps of water in a bowl and set it aside.

Method:

1. Heat oil in a kadhai/wok and add cumin seeds. Once they begin to pop add the onions and fry till translucent.

2. Add the tomatoes and fry till they become soft.

3. Now add the masala paste, salt , potatoes, chana and fry for sometime.

4. Add the methi leaves, conserved water obtained from cooking chana( u can add a little more water if u want) mix thoroughly.

5. Taste and adjust the salt and aamchur powder if necessary.

6. Cook till the gravy thickens depending on the desired consitency.

7. Serve hot with roti/puri/rice.

Sweet and Tangy Tomato Kadhi

This is a tomato based curry with a lovely balanced tangy- sweet combination. This is a recipe by Tarla Dalal from my recipe collection .

When we need a change from the regular sambars and rasams, Tomato kadhi is a welcome change in taste. Here’s the recipe.

Ingredients:

4 large tomatoes
½ tsp mustard seeds
½ tsp cumin seeds
1 chopped green chilli
5 to 6 curry leaves
2 cloves
2 tbsp chickpea flour (besan), make it into a paste by adding a couple of tsps of water
¼ tsp turmeric powder
2 tsp red chilli powder
½ tsp aamchur powder (dry mango powder)
A pinch of asafoetida
2 tsp grated jaggery
2 tbsp chopped coriander
2 tbsp oil
Salt to taste Method:

Roughly chop the tomatoes and cook them with ½ cup of water for about 10 to 15 minutes.

Cool and blend in a mixer to get a smooth puree. Keep aside

Heat the oil in a saucepan and add the mustard seeds and cumin seeds. When they pop, add the green chillies, curry leaves, cloves and chickpea flour (besan) paste and cook for 2 to 3 minutes.

Add the turmeric, red chilli powder, asafoetida, aamchur powder and pureed tomatoes with 2 cups of water and cook on a medium flame and keep stirring continuously.

When the kadhi comes to a boil, add the jaggery and salt and simmer for another 5 minutes.

Remove from the flame.

Garnish with coriander leaves and serve hot with rice/rotis.

Tried, Tasted and Treasured

The Tried Tasted and Treasured Recipes for this month:

Thanks pals for sharing such wonderful and mouthwatering recipes :)

Scrambled chickpea flour from Lisa's Kitchen, we had it with rotis and also with toasted bread it tasted really nice. Here's the link:
http://foodandspice.blogspot.com/2009/04/scrambled-chickpea-flour-with-fiery-red.html
Yet another one from Lisa's Kitchen is the beet root rasam, the minute I saw the pictures and read the ingedients of this stunning dish at her blog,I knew this would be a heart stealer,
and yes it's truly a winner all the way. It tastes awesome. Here's the link
http://foodandspice.blogspot.com/2009/04/beetroot-rasam.html

Being a huge oats fan, how could I miss this gorgeous looking and lovely tasting mango and oats kheer/pudding from Supriya's blog Red Chillies. Here's the link

http://redchillies.us/2009/04/20/oat-mango-kheer-pudding/

I love Benagali cuisine, and when it comes to sweets nothing to beat Bengal ;) Pati shapta is one such sweet that I'd tasted during Durga Pooja and was awed by the simplicity and delicious taste of this dish. I was elated when I found the recipe at Sandeepa's awsome blog Bong Mom's Cook Book, Here's the link to the recipe:

http://www.bongcookbook.com/2007/01/poush-parbon-er-pati-shapta.html

Lovely Jackfruit payasam/kheer from Manju's blog Mirch Masala, this dessert has a wonderful strong jackfruit flavour that leaves you wanting for more. Here's the link:

http://superchef-mirchmasala.blogspot.com/2009/04/celebrating-vishu-kerala-new-year-with.html

Awsome Dark chocolate and Oatmeal Breakfast Bread From Priya's blog Easy and Tasty Recipes, this one tasted simply out of the world :) here's the link

http://priyaeasyntastyrecipes.blogspot.com/2009/03/dark-chocolate-n-oatmeal-breakfast.html

I tried a couple of recipes more but unfortunately I haven't clicked snaps of the dishes sorry for that but I would like to make a special mention about these recipes coz they overpowered the photgrapher in me and awakened the glutton ;) I also tried tasted and loved ....

Ramya VijayKumar's Mango Kulfi, here's the link: http://memoryarchieved.blogspot.com/2009/04/aam-kulfi.html

Ridgegourd chutney(I made the chutney with peel of Ridgegourd :)) from Sushma's blog,here's the link:http://nsushma.blogspot.com/2009/01/heerekayi-chutney-ridged-gourd-chutney.html

Slow cooked Barley and Bean soup from Manju's blog Mirch Masala, here's the link: http://superchef-mirchmasala.blogspot.com/2009/03/whole-grains-slow-cooked-barley-and.html

Vegetarian Chili and herbed croutons from Indhu's blog Thayirsaadam, here's the link: http://www.thayirsaadham.com/?p=312

Thanks once again dear foodie friends for invoking the happy spirit of cooking in me :)

Cheers to the sharing spirit in each one of you!

God Bless!

TC

Chickpeas and Whole Yellow Peas Masala

It’s no secret that mothers are the best cooks. What ever dish prepared by them is finger licking good… it’s the universal truth ! isn't it? Recently we’d visited my parents, and you know how parents are :) we got pampered big time. Mom had made so many dishes for lunch and dinner. OOOOO everything was so tasty….but the one thing which made me say YUM YUM YUM YUM……many times was the chana(chickpeas) and Whole yellow peas (white vatana) masala. I took down the recipe from her and made it today. I called and told her that chana masala turned out superb but not as good as she had made it! You know it happens….:)many of you agree with me on this I guess?!... neways here’s the recipe…

Ingredients:

¼ cup Chickpeas (Kabuli chana)
¼ cup whole yellow peas (white vatana)

*Soak the chickpeas in water and leave it overnight
Next morning drain the water and clean the peas in fresh water and pressure cook the peas with enough water until tender,
Drain the water and conserve it for cooking, set the peas aside

1 large potato, boiled, peeled, cubed
1 Onion, finely chopped 1 tsp Cumin seeds
½ tsp dry mango powder (aamchur powder)
2-3 tbsp Coriander leaves, finely chopped
Salt and sugar to taste
2 tbsp oil

For the Masala:

1 tsp coriander seeds
1 tsp cumin seeds

½ tsp turmeric powder
1 big tomato, quartered
1 big onion, quartered
1-2 green chillies
2-3 garlic pearls
1” piece of ginger

Method:

Step 1:
Dry roast coriander seeds, cumin seeds and let it cool. After sometime grind it along with the other masala ingredients with just enough water, don’t make it runny.
Step 2:
In a Kadhai/wok heat oil and add cumin seeds, once it begins to pop add the chopped onions and sauté till translucent.
Step 3:
Put the masala paste into the Kadhai/wok and fry till the rawness of the masala fades off.
Step 4:
Add the conserved water (obtained from cooking the peas) salt, sugar, dry mango powder and mix well. Now add the cooked chickpeas, whole yellow peas, cubed potatoes.
Step 5:
Mix well, adjust salt and sugar if required and cook on medium-low flame till you get the desired consistency of the masala.
Garnish with chopped coriander leaves and serve hot with roti/rice.

Healthy Almond Blondies and Chocolate Pudding

These days I am shying away from sweets and oily stuffs.Though this phase is only temporary;) it’s a punishment for S in the real sense…coz he has a huge craving for sweets and has the habit of eating a dessert or a piece of mithai (Indian sweet) after every meal not that I don't but am learning the to tame my craving big time :) I have been bad enough to deprive him from eating sweets for quite sometime now….the last I made dessert was about a fortnight back :( I made aamras but then not with puris …we had it with chapattis ;D I’d made mango kulfi too but most of it was over since we had friends visiting …lol.. It was getting a bit too much so I thought I’ll make something really nice for S to make him happy and satisfy his sweet tooth (actually mine too ;))

I had come across some recipes with fewer calories and less sat-fat in one of the magazines. So this was the right time to put them to use. I made Rich chocolate pudding and Almond blondies….these turned out really good. S was a happy guy with the tasty treats, I was really glad about the good health factor and pleasing the taste buds too .

Almond Blondies
Ingredients:

½ cup old-fashioned rolled oats
1/3 cup all-purpose flour
1/3 cup whole wheat flour
½ tsp baking powder
¼ tsp salt
¼ cup butter
¾ cup dark brown sugar
1 large egg
1 ¼ tsp vanilla extract
½ cup silvered almonds, divided ( I used toasted almonds cut into thin strips)

Method:

Heat oven to 350* F Coat a baking pan with cooking medium and line the bottom with foil.

Put oats in a food processor and pulse until finely ground.

Whisk together oats, flours, sugar, salt, baking powder in a bowl and set it aside.

Melt butter in a small saucepan over low heat, stir in sugar and bring to a boil.

Reduce heat and stir until smooth, 1 to 2 minutes. Pour into a large bowl
Add vanilla extract and reserved dry ingredients and mix well.

Fold in ¼ cup of the almonds.

Pour batter into prepared pan/tin and spread evenly, and top with remaining almonds.

Bake until a knife inserted comes out with a few crumbs. Bake for 18-20 minutes, or until done.

Cool it thoroughly. Lift out the foil and cool completely on the wire rack.

Cut into bars and store in air tight containers.


Rich chocolate Pudding

Ingredients

1/3 cup packed brown sugar
¼ cup unsweetened cocoa powder
3 tbsp cornstarch
1 tsp instant coffee powder
1/8 tsp cinnamon powder
Pinch of salt
2 cups milk
1 egg
1/3 cup bittersweet chocolate bits
1 ½ tsp vanilla extract

Method:

Whisk sugar, cocoa, cornstarch, instant coffee powder, ½ cup of the milk in a medium sauce pan and whisk well.

Pour 1 cup of milk into sugar mixture while whisking. Bring it to a simmer over medium-low heat. Simmer whisking constantly, until slightly thickened, about 2 to 3 minutes.

Beat egg lightly in a small bowl. Pour 1 cup of hot milk mixture from the sauce pan into the bowl while whisking the egg. Pour egg mixture back into the pan.

Cook over medium-low heat, stirring for about 2 minutes.

Remove pan from heat. Add chocolate. Whisk until mixture is smooth. Stir in vanilla extract.

Pour mixture into 4 serving dishes. Chill for 2 hours or over night, covered.

Zero Oil Series- Onion Paratha

Ingredients:

1 and 1/2 cups whole wheat flour (atta)

1 cup heaped finely chopped onion

1 tsp Kasoori Methi

1 tsp Mixed herbs (dried)

1/4th Cup finely chopped coriander leaves

1 Green chillie, finely chopped

Salt to taste

Sugar to taste

Warm water for kneading

Method:

In a large mixing bowl put all the ingredients.Knead it into a soft dough with just sufficient water.

Divide the dough into equal portions.

Roll each portions into circles of desired thickness.

Dust off the extra flour on both the sides of the parathas with a clean kitchen cloth.

Cook the parathas on a non-stick pan, until both the sides are golden brown.

Enjoy the parathas with pickle/curd/side dish of your choice.

P.S: Another alternative to prepare this is you could mix the stuffing separately and prepare a regular dough separately. Roll out small circles of the dough and spoon the onion filling in the centre and fold the edges and seal it then roll out the parathas of desired thickness.

Ivy Gourd cooked in Sweet and Spicy Masala

Ingredients:

10-12 Ivy Gourds,Cut into thick circles

2 tbsp Coriander seeds

1tsp Urad dal

2-3 Red chillies

1/4th tsp Fenugreek seeds (methi)

1/2 cup Coconut, grated

1 Onion, finely chopped

1/2-1/4 tsp Turmeric powder

1/2 tsp Thick tamarind pulp

Oil

Salt to taste

Sugar to taste

Method:

In a kadhai/wok heat 2 tbsp of oil throw in onions and fry till they are slightly golden brown.

Add the chopped ivy gourds and fry throughlyon medium -low flame. While this is getting cooked prepare for the masala.

In a small skillet heat a little oil and put in the coriander seeds, fenugreek seeds, red chillies, urad dal and fry till it changes colour slightly and it gives out a nice roasted smell.Take it off the flame and cool it thoroughly.

Grind it into a coarse paste by adding very little water.Set it aside.

When the onions and ivy gourds are nearing doneness add the ground masala paste andmix thoroughly.

Let it cook till the rawness of the masala fades off and oil starts appearing on the edges of the masala paste.

Add salt, sugar, tamarind pulp and sprinkle little water and stir thoroughly once.

Cover and cook till done.

Tofu Paratha -Zero oil series

Ingredients

Tofu filling:
2 cups Tofu, crumbled
1/4th cup coriander leaves, finely chopped
1 green chilli, finely chopped
½ tsp Kasoori methi
1tsp ginger- garlic paste
½ tsp turmeric powder
½ tsp coriander powder

1/2 tsp kitchen king masala
½ tsp cumin powder
1 tsp dry mango powder/ lemon juice
Salt to taste

Dough:
2 cups whole wheat flour (Atta)
Salt to taste (optional)

Water to knead

Step 1:
Put the wheat flour and salt in a wide mouthed vessel and add just enough water and knead it into soft and manageable dough. Set it aside

Step 2: Tofu filling
Take all the ingredients mentioned for the tofu filling in a bowl/plate and mix thoroughly and set it aside.

Step 3: Making Parathas Make equal portions of the dough

Take one portion and roll it into a small disk like circle and spoon about 2-3 tbsp of the tofu filling and fold the sides and bring them together and seal it lightly.

Flatten the dough ball and dip it in dry flour on either sides and roll it gently into a medium sized paratha.

Cook it on a medium-low flame by pressing gently on the edges and centre, flip it and cook on the other side in the same manner.

Place it on a plate and dust off the extra flour from the parathas (it's essential to to this as we do not use oil in cooking/frying the parathas, so they tend hold flour on it's surface, and look extra fair ;))

Repeat the same method with the remaining dough.

Serve the parathas hot with pickle, curd, raita or sabzi of your choice.

P.S: Another alternative for tofu parathas is that you could mix the tofu filling ingredients with the wheat flour and knead it into a soft dough using just enough water. And roll them like regular chapattis.