Fresh chickpea Kurma ( Garbanzo Beans Kurma)

Fresh chickpeas (Garbanzo beans) has many good qualities. It does not grow in cans but in pods. They are bright green in fresh pods. The beans will start to dry in their pods and become dried chickpeas which is very famous and available in all stores. But the fresh peas has a peculiar taste. 

Shelling out the chickpea from its pods are the tough job in this dish but it worth the time spent. Chickpea offers a starchy, buttery and a mild bean flavor that is both sweet and nutty. Chickpea have less protein value when compared to others, and also have a slightly higher fat content. Chickpeas contains folate, magnesium and insoluble fiber to help support healthy digestion. 

Lets do it....

Ingredients:

Chickpeas - 1 cup (shelled out)
Onion - 1 medium chopped
Potato - 1 cubed
Cloves - 2
Cinnamon - 1 inch stick
Briyani leaf - 2
Turmeric powder - pinch
Salt as required
oil 2 tbsp
Butter - 1 tbsp
Coriander to garnish

To grind:

Coconut - 3 tbsp (shredded)
Green chilli - 2 (as per spice level)
Cumin seeds - 1 tsp
Cashew - 10 nos
Ginger - 1 inch
Garlic - 2

Preparation:

1) Shell out the chickpeas from its pods and wash it under running water and keep it aside.

2) Grind all the ingredients under to grind section. Make a fine paste adding little water.

3) Heat a cooker and add oil. Once heated add cloves, cinnamon, briyani leaves.

4) Then add chopped onions and cook it until translucent. Add in cubed potato, salt and turmeric powder and mix well.

5) Now add in the washed chickpeas and the ground coconut paste. Mix well and add required salt and water.

6) Add a tbsp of butter and allow it to melt. Close the lid and pressure cook it in high until 1 st whistle.

7) Cook another 5 - 7 mins in medium low heat.

8) Once the pressure is released from cooker transfer it to a serving bowl and garnish it with fresh coriander leaves.

Notes:

1) You can add kasa kasa (soaked in water) while grinding coconut paste.

2) Butter is an option. If you not want to add butter add in extra 2 tbsp of oil.

3) You can also use red chili in place of green chili. Red chili gives a different color to kurma.

4) You can also grind clove, cinnamon with coconut. But not the briyani leaf.


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Black Channa Kurma

Black channa kurma is my all time favourite with chapathi/ roti. Black channa is rich in protein and fiber. This is really good for diabetics. This kurma is a easy version. It is made of basic coconut masala.

This recipe needs a little planning as you have to soak black channa overnight that is 8 - 10 hrs. Yesterday i did this kurma and i could not wait to post it.

Ingredients:

Black channa - 1 cup
Potato - 2
Onion - 1 big chopped
Turmeric powder - pinch
Coriander leaves chopped
Curry leaves - 1 spring
Mustard seed - 1 tsp
Split urud dhal - 1 tsp
Oil as needed
Salt as needed

To grind:

Coconut - 1/2 cup
Chilly powder - 2 tsp
Cumin - 1 tsp
Coriander - 1 tsp
Ginger - 1 inch
Garlic - 2
Cashew nut - 5 nos
Kasa kasa - 1 tsp

Preparation:

1) Soak black channa in water overnight. Cook it in a pressure cooker with water. Let it cook in high for 1 whistle and then in simmer for 5 - 7 mins.

2) Drain it and keep it aside.

3) Soak kasa kasa in 2 tbsp warm water for 10 mins before grinding coconut masala.

4) To grind, take coconut, chili powder, cumin, coriander, ginger, garlic, cashew and soaked kasa kasa in a blender and grind it to a fine paste.

5) Heat a heavy bottom pan. Add 3 tsp oil, once heat add mustard seeds, urud dhal.

6) Add chopped onions and cook well. Add a pinch of salt to cook onions evenly.

7) Add cubed potatoes and cook for few mins.

7) When potatoes are half cooked add ground masala, turmeric powder and cook it for 1 min covered. Now add cooked black channa and required salt to this masala and mix well.

8) Add enough water and cook covered for 5 - 7 mins. Stir and cook again for 5 mins.

9) Once got the desired consistency, sprinkle chopped coreander and turn off the heat.

10) Serve hot with chapathi or roti.



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Channa Masala (Chick peas masala)

I would like to say channa masala as Punjabi dish because no one can make this dish as punjabis make it. This is paired with chapati, puri and even some add in chaat items. This dish is also knows as Chole bhature in North India.

Paratha / Paratta (Indian layered flat bread)

Paratha or parotta is also known as Indian layered flat bread. Very famous in South India mostly in Kerala and Tamilnadu. In recent days one can find this paratha in all street food shops. Some also included this paratha in functions like wedding, receptions etc. Parathas are always served with kuruma or salna.

Paratha can be made with or without egg. It is time consuming and need some practice to get perfect layers in paratha. Paratha can be of many varieties - kothu paratha, egg kothu paratha, dry kothu paratha, chilli paratha, Ceylon paratha, veechu paratha.

I am posting paratha recipe with egg today. It just take one or two attempts to make perfect parathas. Paratha tastes best hot off the stove with hot salna. I wonder how paratha masters do 100's of it in a day with ease. Practice makes a man perfect. Lets start to make paratha.

Ingredients:

This yields 16 paratha.

Maida (all purpose flour) - 4 cup
Egg - 1 (whole)
Salt - as required
Sugar - 1 tsp
Baking soda - pinch
Curd - 1 tsp
Water - 1 cup
Oil




Method:

1) Sieve maida twice and take in a bowl with salt, sugar, baking soda.

2) Add 1 tsp of curd and egg to it and mix well. Add water little by little and knead the dough smoothly.

3) Take a tsp of oil and blend it well with dough. Knead it min 5 mins.

4) Cover the dough with a wet cloth and keep it for 20 - 30 mins minimum and maximum you can leave it for 4 or 5 hrs.

5) After resting time again knead dough and start making small balls ( lime sized).

6) Cover the balls with wet cloth to retain the moisture.

7) Roll each ball as thin as you can. the elasticity will allow you to roll super thin, even if it is torn don't worry. Use oil to smear this thin. shape and tears are not important.

8) After rolling thin lift from one end and make fleets and make rosette and tuck the other end in center.

9) Prepare all the balls and smear some oil to each of it and rest it covered with wet cloth for 15 min.

10) Grease the surface you are going to work. Take one rosette and press with your palm with a little pressure or use rolling pin to spread to a thickness of your interest.

11) Heat tawa and place the rolled paratha. Cook on both sides till golden brown.

12) Do this with all your paratha. Take 5 cooked paratha at a time in your working place and crush them together using your hands.

13) Crush (like clapping) 3 - 4 times and you can see layers. Do this to all parathas.

14) Yummy layered paratha is ready... Serve hot with kuruma or salna.

Notes:

1) 1 cup water for 4 cup maida may vary with each variety of maida. You may need a little more or less. So add little by little at a time.

2) Dough should not be too sticky or hard. The surface of the dough should be smooth and soft.

3) Dough at all stage like - lime sized balls, super thin sheet, rosette, thick rolled paratha should be well smeared or greased with oil.

4) Covering dough at all stages with wet cloth is very important to retain the moisture.

5) Tawa should not be super hot, if so paratha may change color immedietely and the inner layers will be raw. Tawa should be in medium heat and make sure you maintain the same till you finish up with all paratha.

6) Do not skip the crushing step. It helps loosen or open up the layers.



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Kuli Paniyaram (Kara paniyaram)

Kuli (Kuzhi) paniyaram is South Indian dish or snack item. Chettinad kuli paniyaram is very famous with coconut or kara chutney. Paniyaram can be made using dosa batter also. But the real way of doing paniyaram is grinding batter specially for it.

Steaming batter in designed mould is called Kuli paniyaram. This can be made as sweet and also spicy. The recipe today is the second variety - Spicy. It needs small onions, reen chili and the batter.

Usually paniyaram pan has 7 holes. Nowadays paniyaram pan comes in nonstick, where we can reduce the oil content. Kara paniyaram goes well with coconut chutney or kara chutney. I like to have it as snack in evening. Some even like to have as night dinner.

Here i have shown the real way to make paniyaram batter. Let us learn.

Ingredients:

To soak:
Idly rice - 1 cup
Raw rice - 1 cup
Urud dhal - 1 tsp
Fennel seeds - 1 tsp


Onion - 1 chopped
Green chilies - 2 chopped
Hing - pinch
Cooking soda - pinch
curry leaves
Salt as required

Method:

1) Soak idly rice, raw rice, urud dhal and fennel seed minimun 3 hrs. I usually soak 5 hrs.

2) Grind this in grinder or mixie into a batter. Grind it coarsely.

3) Let it ferment for 5 hrs.

4) After 5 hrs add chopped onions, chilies, hing, cooking soda and curry leaves to it and mix well.

5) Heat the paniyaram pan in medium heat. As i have nonstick pan i use only a drop of oil in each kuli in pan.

6) Once pan is hot, pour mixed batter into kuli (3/4th). Cover it with lid.

7) After 2 mins open the lid and turn the paniyarams to other side and cook covered for a min.

8) Insert a tooth pick and should come out with no raw batter.

9) Paniyaram is ready and serve hot with favourite chutney.

Notes:

1) As am in america its hard to buy raw rice so i add rice flour which i buy from grocery store.

2) I like to add onions as such but you can also saute it in pan and add to batter.

3) If using normal paniyaram pan you may need extra oil so that paniyaram does not stick to it. Each time you have to add oil.

4) Do not burn the paniyaram in high heat. Always do in medium heat. Its golden brown color is the main winning secret.




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Kathi roll with aloo (potato) and mushroom

Kathi roll is one of my favourite dinner specials. It is one of the famous street food in North India. First tasted in Bombay. Roll was so soft and the stuffing made me a fan of it. Recently i tasted this roll in a potluck. My friend Sumi Perumal did this. Its similar to that of Mexican Burritos. When i like something, i try it. It turned out so good. First i tried with aloo and then i added mushroom to it and now its my favourite.

Making this with freshly prepared roll or chapathi give you a unique taste. You can even store the masala (aloo and mushroom masala) for 2 days. Do chapathi everyday freshly, just add masala roll it and eat. This should be a easy process for working women and bachelors.

As a side i do spicy curd cilantro chutney, thinking of it makes me hungry. Will shortly post the recipe for spicy curd cilantro chutney.

Ingredients:

Aloo & Mushroom masala

Aloo ( cooked and smashed) - 1/2 cup
Mushroom ( clean and chopped) - 1/2 cup
Onion - 1 chopped
Tomato - 1 chopped
Chilli powder - 1 tbsp
Curry masala powder - 1 tsp
Turmeric powder - pinch
Cumin seed - 1 tsp
Ginger garlic paste - 1 tsp
Hing - pinch
Cilantro leaves - chopped
oil - 1 tbsp
Salt as required.

For roll or chapathi

Wheat flour - 2 cup
Salt as required
Cumin powder - 1 tsp
Water to make dough

Method:

To make chapathi

1) Mix wheat flour, required salt and cumin powder. Add water little by little and make a dough.

2) Make lemon sized balls. With the help of rolling pin make a round chapathi.

3) Toast well on one side and the other side just toast it for few secs. Keep it aside.

To make Masala:

1) In a pan add oil, once hot add cumin seeds and let it splatter. Now add chopped onions and saute it.

2) Now add chopped tomato and cook for 2 mins.

3) Add ginger garlic paste and saute until raw flavor is off. To this add turmeric powder, chilli powder, curry masala powder.

4) Now that the masala is mixed well add chopped mushroom, let it cook covered for 5 mins.

5) Finally add potato and mix well.

6) As a final touch sprinkle chopped coriander leaves and turn the heat off.

To make Kathi roll:

1) Take a half toasted chapathi (the half toasted side facing outside.) and place a 1 tbsp of the prepared masala in the center and roll tightly from one end.

2) Before rolling completely, fold the side edges inward and complete the roll.

3) Heat a pan and toast the half cooked side.

4) Rub butter over the roll once toasted for extra flavor. (optional)

5) Tasty Kathi roll i ready. Serve hot.

Notes:

1) All purpose flour can also be used instead of wheat flour.

2) Adding a tsp of oil while kneading chapathi makes it soft.

3) Butter is optional. I did not use butter in the pic that i have shown.

4) For presentation purpose cut kathi roll into half and roll with silver foil on the closed side.





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Mushroom Curry for Chapathi

Mushroom curry is rich and nutritious dish, south Indian version. As spicy vegetarian mushroom side dish for chapathi. It is quick and simple to make. Mushroom naturally grows in rain.

Button mushroom is one of its famous and peoples favourite type. It has high water content. Mushroom seems to appear overnight and grow rapidly. It is a low calorie food, good source of B vitamins. Mushrooms sold in super markets are grown on farms. So select mushroom which are white. Lets start to make some healthy and delicious curry for chapathi.

Ingredients:

Mushroom - 250 gms
Onion - 1 big (chopped)
Tomato - 1 big (chopped)
Chili powder - 2 tsp
Coriander powder - 1 tsp
Cumin powder - 1 tsp
Kadugu & Urud dhal - 1 tsp
Coriander leaves - To garnish.
Oil

Method:

1) Rinse and clean all the mushrooms. Chop it in medium sizes.

2) Chop onion and tomato, keep aside.

3) Heat a pan with oil, splatter kadugu and urud dhal. Then add chopped onions and saute it until translucent.

4) Then add tomato and saute until tomato smashes.

5) Now add chopped mushroom, close with lid and allow it to cook for 2 mins, as mushroom has lot of water in it, it cooks in it.

6) Add chili powder, cumin and coriander powder and required salt, close lid and cook for another 3 -5 mins.

7) Open lid and mix it well. Put heat in simmer, do not close lid.

8) Once you get the consistency you want, turn off the heat and garnish with coriander leaves.

Note:

1) You can also add peas or capsicum with this to add taste and color.

2) Adjust spice level as per your requirement.

3) You can also pressure cook it, but make sure you keep only one whistle. Transfer to another pan and let excess water evaporate in simmer.

4) Those who like garam masala taste, can replace it for cumin, coriander powder.



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Dry methi Paratha (chapathi)

Dry Methi leaves or Fenugreek leaves is used as herb either as fresh leaves or as dry leaves. It is a good source of Iron and Calcium. It is good for Diabetic patients. It cooks soon. Generally eating leafy vegetables for dinner is not good for children under 10. Sometime it might not digest properly. So I use dry leaves.

A question that haunts me every evening is, What do I make for Dinner? My family loves variety. I thought of doing Methi paratha, which is healthy, colorful, tasty and different.

Methi paratha or chapathi can be made with both fresh leaves and dry leaves. I have given both the procedures. But the picture shown is made with dry leaves. Chapathi can be made with either wheat flour or with Maida (all purpose flour). Than Maida, wheat is good for health, as we make this dish for health reason will make it more healthy with wheat flour.

Procedure 1:
Methi Paratha (Dry leaves)

Ingredients:

Wheat flour - 2 cups
Dry methi Leaves - 2 tsp (bought it from store)
Salt - As required
Sugar - 1/4 tsp
Oil - 1 tsp
Water to knead.

Method:

1) In a bowl take measured amount of wheat flour, methi leaves, salt, sugar and oil.

2) Mix well, to this mixture add water little by little and knead to make a soft dough.

3) Keep it aside for 15 mins covered with a damp cloth. Make balls of your desired size.

4) Roll the balls with rolling pin evenly on all sides. Should not be too thick or too thin.

5) Heat skillet on medium heat. Cook each rolled paratha separately.

6) When bubbles start emerging on one side flip the paratha and spread little oil. Let it cook for a minute.

7) Once done on both sides transfer to serving plate.

8) Best when hot. North Indians love to pair it with Curd. It goes well with any spicy side dish.

Procedure 2: 
Methi paratha (Fresh Leaves)

Ingredients:

Wheat flour - 2 cups
Fresh methi leaves - 1 cup
Salt - As required
Sugar - 1/4 tsp
Oil
Water to knead

Method:

As i said earlier, doing with fresh leaves do not digest so easily. So should cook the leaves first. But also can do it as such by washing and adding it to the flour.

If you want to use the leaves cooked, follow this procedure. In a pan heat oil in medium, allow jeera to splatter. Then add ginger garlic paste and saute it. The flavor should go off. Now add fresh leaves either chopped or as whole and mix well. Cook for 3 - 5 mins. Generally leafy vegetables have water content in them, so no need to add water. Once cooked well keep it aside to cool.

To the cool methi mixture add wheat flour required salt and knead as procedure 1. Rest is the same as procedure 1.

Note:

1) If you are using fresh leaves, do not over cook which makes the leaves mushy.

2) Adding sugar allows to retain the methi leaves color. Also enhances the flavor.

3) Knead the dough for 5 mins to get soft parathas.




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Macaroni Masala with Tuna (fish) / Pasta Masala with Tuna

Macaroni is a variety of pasta made of wheat without egg. Macaroni is famous as Italian dish. Macaroni come in different shapes. Here i use comma shaped macaroni. Macaroni with cheese is known variety of making it. Here we see, how to do it spicy with a touch of Indian flavor. Its a fusion of Italian and Indian spicy masala.

Bored of chapati and other regular dinners, try this. It has high protein and because of its different shapes, kids love to eat. The dish is suitable for dinner and some like to have it in morning. On a get together, this will be a sure hit. I do it weekly once. I am Non veg so i added tuna (type of fish). This is a Non veg version of how i do this Macaroni masala (Pasta masala)

Ingredients:

Macaroni/ Pasta - 1 cup (uncooked)
Tuna fish - 200gms
Onion (big) - 1 chopped
Tomato - 1 chopped
Green chili - 3 chopped
Garam Masala - 1 tsp
Ginger garlic paste - 1 tsp
Spring onions / coriander - garnish
Oil as required
salt

Method:

Tuna fish preparation:

A) With fresh fish

1) Clean the fish and cut into medium piece and boil in water for 10 - 15 mins with little salt.

2) Once boiled, drain the water and let it cool for 5 mins.

3) Crumble the pieces.
                                                                 
                                                                       (OR)

B) In departmental stores we get tuna in water, which is been processed  packed and ready to use. You will also get it with different flavors.

Macaroni and masala preparation: 

1) Boil 5 cups of water. Add macaroni, little salt. Cook for 10 mins and not more than that. Should not be overcooked.

2) After 10 mins, drain the water and keep it aside.

3) In a pan heat oil, add chopped onions, little salt and saute it for 1 min.

4) Now add ginger garlic paste, chopped green chili and saute it another 1 min, to this add chopped tomatoes, garam masala. Cover and cook for 5 mins.

5) To this add processed/ cooked tuna , required salt. Mix well the masala and tuna.

6) Cover and cook for another 5 mins in low heat/ flame.

7) Finally to the tuna masala add boiled pasta/ macaroni and mix gently.( masala should mix well with pasta)

8) Turn out the heat and garnish with chopped spring onions.

9) Serve hot.

Note:

1) If you are doing with fresh fish, you can use any type.

2) If you like tomato ketchup replace it with tomatoes. ( too much ketchup gives a tangy taste)

3) Should not boil macaroni or pasta more than 10 mins. if so it becomes mushy. Better to read the instructions in the package. ( each variety have different timings). And also make sure it is not under cooked.

4) Well cooked pasta will be soft and flexible.

5) Can add chopped capsicum for flavor and colour.

6) Sprinkle pepper powder if you wish.

7) Its very important to serve hot.

8) Replace tuna with Egg. Do egg fry separately and mix it.  Name it as Egg Macaroni masala


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