Showing newest posts with label Chana. Show older posts
Showing newest posts with label Chana. Show older posts

10.4.11

Kala Chana Khichdi / Kondaikalai Saadham - Comfort Yourself With Food:)



Garbanzos Curried Rice:

Ingredients: (Serves Four)

Rice 1 cup
Brown Garbanzos /Kala Chana / Kondaikadalai 1 cup
Green chilies 2 sliced
Garlic 4 cloves
Onions 1-2 sliced
Cumin seeds 1-2 spoon
Cinnamon 1 stick
Cloves 3-5
Salt
Chili powder 1/2 spoon (optional)
Garam masala powder 1 pinch
Oil few spoons.

Method:

Soak the garbanzos ahead, overnight should be good. Pressure cook briefly...done but not tender.

Heat oil in a heavy bottomed vessel. Add the whole spices followed by chilies, garlic, onions. Then stir-in rice, cooked garbanzos and powdered spices as well. Add enough water. Cover and cook over low-medium heat, until fluffy and tender.

Serve steaming hot as a main course.

8.3.11

Kadala Curry / Radish-Brown Garbanzos Curry - South Indian Style



Chinna Brown Mookadalai-Mullangi Masala Kuzhambu:

Other Names: Mookadalai Kuzhambu. Garbanzos Curry. Kadala Curry. Chana Masala - South Indian Style.

Ingredients:

Brown,small Garbanzos/ Kala Chana / Mookadalai 1 cup
Red radish sliced 1 cup
Onion 1 large grated
Ginger-garlic paste 1-2 spoons
Tomatoes 2 crushed
Tamarind paste 1/2 spoon
Cinnamon 1 stick
Cloves 3
Salt
Turmeric 1/4 spoon
Chili powder 1 spoon
Coconut wet-ground 1 cup
Oil few spoons
Cilantro leaves to garnish.

Method:

Soak the legumes overnight and pressure cook the same, next day...set aside.

In a wide vessel, heat oil. Add the whole spices, followed by ginger-garlic paste and onions. Fry real good, until the raw odor is gone.

Followed by crushed tomatoes, tamarind, salt, turmeric and chili powders. Further add radish and cooked legumes. Cover and cook.

Once the gravy thickens, add coconut paste and continue boiling over high heat, briefly.

Serve warm to go with plain steamed rice.

3.2.11

Kala Chana Sundal / Mookadalai Sundal - Make Healthy Eating a Priority!





Brown Mookadalai Sundal:

Spicy Garbanzos Snack. Mookadalai Masala Sundal.

Ingredients:

Brown/black Garbanzos - 1 cup
Salt
Turmeric 1/4 spoon
Chili powder 1 spoon
Green chilies 6 chopped
Ginger 2" chopped
Coconut chopped 1/2 cup
Curry leaves few
Cilantro leaves few
Asafoetida 1/4 spoon
Peppercorns 4-6
Cumin seeds 1/2 spoon
Mustard seeds 1/2 spoon
Sesame oil few spoons.

Method:

Soak the legumes overnight in water. Boil the same in a pressure cooker...maybe add salt at this point.

Now, in a wide wok, heat oil. Add the tempering spices, followed by all the other ingredients plus cooked chana along with its water. Cook over high heat...until all the moisture is gone.

Serve warm as an evening tiffin.

15.1.11

Pottukadalai Chutney / Bhuni Chana Chutney / Toasted Lentils Chutney



Odaicha Kadalai Chutney:

While growing up, I hated this chutney so much...this is the only chutney they kept serving for years in my hostel. Oh man, I just cringe going back to those horrid days. I used to long for Mommy's Thengai Chutney. Now things have changed differently...its not always about 'pleasure of eating'...guilt for good food', thinking too much about on going problems like cholesterol and diabetes! That's how I planned to fix this pottukadalai chutney for a change, and looks like I never made them before' so lets it be in my blog too:) You know what, my version is so much better, well-improvised (unlike hostel one')...trust me, I loved it:)

Ingredients:

Toasted chickpeas 1 cup
Coconut 2-4 pieces - chopped
Dry red chilies 5
Curry leaves 3 springs
Garlic 4 cloves
Ginger 2" grated
Salt
Oil few spoons.

For Tempering:

Mustard seeds 1/2 spoon
Cumin seeds 1/2 spoon
Asafoetida 1/4 spoon
Chana-Urid dal 2 spoons
Red chili 1 crushed
Curry leaves few
Sesame oil few spoons.

Method:

In a wok, heat oil. Add all the ingredients and fry them till fragrant.

Now wet-grind the same, do not add too much of water.

Temper the spices in hot oil and run the same over the chutney made. There you go..its done.

Serve to go with idlis and dosas.

6.4.10

Rich & Creamy Potato-Garbanzos-Spinach Curry





Potato-Garbanzos-Spinach Curry:

Alu-Chana-Palak Ka Curry. Alu-Palak Malai Curry.

Going on Veg Fast Nothing much to rant today...another healthy saathvic food. Am on veg-fast for the past couple of months. Trust me, many of my friends are happy to eat herbs and greens these days. Some of my classes are exclusively based on lentils and concoctions. Guess, its season to shed the winter pounds!!! Anyway...spice-ing up my regular menu is not new. I am working hard to keep the food G-r-e-e-n, F-r-e-s-h and E-d-i-b-l-e! Hmmm...yeah, bit hard to practice but its okay. How do you put it? Never fully satisfied, but always full!!!

Ingredients:

Golden potatoes 2 small - cubed, boiled
Spinach 1 bunch - blanched
Garbanzos, well soaked and cooked 1 cup
Salt
Turmeric 1/4 spoon
Chili powder 1 spoon
Coriander powder 1 spoon
Cumin powder 1 spoon
Coconut paste 1/4 cup
Cashew nuts paste 4 teaspoons
Fresh cream 2 spoons
Cilantro seeds 1/4 spoon
Cumin seeds 1/4 spoon
Onion grated 1 cup
Ginger-garlic paste 1 spoon
Tomatoes crushed 1 cup
Oil few spoons.

Method:

In a wide wok, heat oil. Add the whole spices, followed by onions, ginger and garlic. Fry real good, maybe until raw odour leaves the pan.

Now add tomatoes too, followed by salt, turmeric and chili powder. Add potatoes, spinach and garbanzos. Cover and cook over moderate heat.

Once oil shows up on the sides, start adding coconut, cashew paste plus fresh cream, reduce the heat and cook briefly.

Serve to go with your rotis, chappathis and rice.

28.11.09

Maaladdu





Maa Laadu:

Maaladdu. Pottukadalai Laddu. Instant Laddu. Fried Gram Laadu. Toasted Chana Dal Laddu. Chutney Pappu Laddu.

My mother is a shopaholic person...whether its groceries, dress or jewelry...she buys them in bulk(mind blowing)!! We had hard time, bringing her back to normal. The funny thing is she ends up buying again and again the same stuff, saying 'its missing' each time. Moreover she will be the last person...when it comes to enjoy the luxury. Anyway, everyone has their own weird trait, right.

Hmmm, besides so much of shopping neither my mother or myself never bought this 'toasted chana dal' in our entire life(I can't say that anymore)! Mommy never made that Chutney or esp' Pottukadalai chuteny' for tiffin. Even when she rarely prepares...it will be 'Thengai Chutney'. When I lived in hostel, I hated the chutney they serve (obviously made of just toasted chana, coconut completely missing!!!). So, my aversion for toasted chana grew...

Recently when I visited my home(India), happened to taste this Maaladdu from my neighbours! I quickly changed my opinion about toasted chana dal and asked my maid to run to the store. Its kind of instant sweet, absolutely requires no cooking and ready in minutes.:)

Ingredients:

Toasted Kabuli Chana 1 cup
Sugar as you like
Cardamom 3
Ghee few spoons
Milk few spoons.

Method:

Blend first three ingredients and bring them in a bowl. Mix the next two ingredients and shape them up into mini laadus.

16.4.09

Don't Mess with Sufian











Lebanese Breakfast:

Friday Morning Breakfast - Middle East! Bachelor's Elaborate Breakfast, Can you believe this???

Hope you guys remember about the club that I attend to 'The Cook! Eat! Share!' for the Internationals. We are about 40 members from different countries. Its a nice platform to know about one's culture through food!

One of our member from Lebanon, Sufian...completed his studies from Olemiss(The University of Mississippi) and went back to his native for job!! So just before leaving...he decided to host 'Lebanese Breakfast' for the members. So sweet, right! It was cold winter(December)he planned to cook at Sue's (South Korean, member)apartment. Imagine we all met up at her place early in the morning, icy winter...the girl was sleeping like a baby!! Since it was too early and late notice...not many people showed up! When Sufian started to cook...I was really amazed at his culinary skills! Oh guys are smart these days...not just cooking, even in clean ups!!

Sufian fixed us: Jasmine Tea, Sesame-Dill biscuits, Egg Salad, Lebanese bread, Cheese, Pita bread, Authentic Hummus and Tahini.

Criticism: Truly one should applaud his effort...guess he is in early 20s and shares the passion for cooking, kool huh. Oh my my...the hummus was awesome, ultimate in taste. Well balanced in fact...right proportion of yogurts, lemonade, salt and garbanzos. The real twist was...He had arranged the bread pieces has first layer and spread some hummus on top, again layered some bread and then hummus, garnish was kool too. So the bread along with hummus was chewy and yummm!! Tahini was much similar to South Indian Idly podi for me...sesame seeds and olive oil...gave a good aroma. Egg salad, he said...he could'nt find cilantro that early in any stores...so he had to throw parsley instead. Even then it tasted good.

Culture: He said his mommy fix such elaborate breakfast on Friday mornings. Friday is holiday for them (Muslim countries generally have Friday holiday for their mass in the mosque)! He said to take a piece of pita bread and roll them with egg salad and grab a spoonful of hummus and dip them in tahini...and then eat it. Followed by a sip of warm jasmine tea. Aaaah that I call breakfast. Wish my mommy hears this, he he.

26.12.08

Kondaikadalai Sundal



Chana Sundal:(Marwadi Style)

Mommy occasionally used to make this Chana Sundal. She said...this recipe was inspired by her business partner, Subaras Mal's wife. Mrs.Subaras is a great cook....she used to send us over 'Marwadi Mitthai, Soft chappathis, Cilantro chutney......'. As a kid, always appreciated her food! Wonder what? without adding any strong spices, she used to make unbeatable recipes! My mommy specifically loved her chana preparations! This sundal is something like Indian salad, rich in protein and some raw vegetables to go on top! Hope y'll will like it!:)

Ingredients:

Chana/Garbanzo (white & soaked) 1 bowl full
Salt
Turmeric powder 1/4 spoon
Chili powder 1 spoon
Coriander powder 1 spoon
Fenugreek powder 1 spoon
Yellow mustard powder 1 spoon
Garam masala powder(purely optional, my mommy never used it)
Coriander seeds 1/2 spoon
Cumin seeds 1/4 spoon
Butter 1 cube.

To Top:

Capsicum/Bell pepper 1-2 large cubed
Onion 1 large finely chopped
Chilies 2 finely chopped
Tomatoes 2 finely chopped
Cilantro leaves few finely chopped
Mint 1 spoon chopped
Salt
Lemon juice from a fruit.

Method:

Cook chana with salt till tender. Set aside with its water.

Melt butter in a wok. Add coriander and cumin seeds. Wait till they pop up.

Now add cooked chana plus all the spices mentioned above. Continue cooking without lid.....maybe till all the spices absorbed and no moisture left.

If you don't like to eat raw capsicum, one cook semi-cook them long with chana.

Remove from heat and top with chopped veggies.

Serve to with your meals or as an evening snack.

30.11.08





Chana Methi Curry:

Kondaikadalai Vendhaya Keerai Kuzhambu. Garbanzo Fenugreek Greens Curry dish.

Like most of us, I too hated bitter tasting greens in cooking. Few South Indian preparations, like Kuzhambu will make it less bitter after cooking. But I always appreciated North Indian style of greens preparation. Pairing greens with certain beans and pungent, acrid spices infused in them make it more desirable. This is my Delhi mess cook Kamalesh's recipe. He is a good cook, makes everything look splendid, right amount of spices and he works hard to bring everything warm at the same time. Even if he makes 5-7 dishes, everything will be steaming hot! In spite of using all bitter tasting spices like fenugreek & mutards, I don't know, how this gravy tastes good.

Ingredients:

White Chana/garbanzos 1 cup
Fenugreek Green chopped 1 cup
Green chilies 2 slitted
Ginger 2" grated
Garlic 2 cloves minced
Onion 1 large chopped
Tomatoes 2 chopped
Salt
Turmeric 1/4 spoon
Chili powder 1 spoon
Coriander seeds powder 1 spoon
Fenugreek seeds powder 1 spoon
White mustard seeds powder 1 spoon
Garam masla powder 1/4 spoon
Cumin seeds 1/2 spoon
Oil few spoons.

Method:

Soak overnight chana in water. Never on the kitchen counter top. It may lead to fermentation. Better in the fridge.

Pressure cook them along with he same water. Maybe add salt at this stage. 1-2 whistles will do, set aside. Do not throw the water.

In a deep wok, heat oil. Add cumin seeds and wait till it pops. Then add chilies, let them crackle.

Now add ginger and garlic, fry real good, maybe till its raw odour leaves the pan.

Followed by onions, fry till they turn to golden color.

Now add tomatoes and cook them well covered. When tomatoes wilt and loosen up, add salt and all the other powdered spices. Fry till the oil shows up on sides.

Stir-in cooked chana along with its water + copped greens. Cover and cook for few minutes.

Then remove the lid and cook for another 5 minutes. Let the gravy thicken and oil show up on top.

Remove from heat and serve to go with your chappathi, roti or plain steamed rice.

9.9.08




Kadalai Paruppu - Kozhuppu Kuzhambu:

Cholsterol Kuzhambu!!! No kidding...........It is Cholesterol Gravy!!!

Ask your butcher to trim the goat's cholesterol for you. Use very little....or it could upset your tummy. This is definetely not a healthy dish. Just for a change....fix this country style kuzhambu!!! Never get addicted......yeah it would be tempting. As we do genetically crave for fat and fatty substance.

Ingredients:

Thonjal/Goat Meat's Cholesterol 100 grams
Chana dal 1 cup
Ginger-garlic paste 2 spoon
Salt
Turmeric powder 1 psoon
Curry leaves few
Oil few spoons.

Method:

In a deep wok, heat oil. Add curry leaves and ginger-garlic paste. Fry till the raw odour leaves the pan.

Add salt, turmeric and chili powder to it.

Then add chana dal. Add 2 cups of water. Allow the dal to get cooked.

Once the dal is done and at the same time intact...add cholesterol. Continue cooking another 5-7 minutes or until the cholesterol is done.

When the gravy thickens and oil shows up on sides...remove from heat.

Serve warm to go with your steamed ric.

9.4.08




Podalangkai Kola Urundai:

Snake Gourd/ Ash Gourd Kola Urundai. Potlakkai Kola Urundai/Vadai. Padavalangai Kola Urundai/ Vade.

Actually One uses Minced Meat for Kola Urundai, so for Veggie lover's I finely chopped snake gourd to prepare this. Instead of frying I steam cooked for my mommy alone. She truely appreaciated my job!

Ingredients:

Ash Gourd 1 small - finely chopped
Toasted Chana dal(pottu kadalai/udaitha kadalai) 1 cup
Salt
Green chilies 3
Scalion 1 small bulb
Cilantro leaves few
Fennel seeds 1 spoons
Oil for deep frying.

Method:

Powder the toasted chana dal! set aside.

Wet grind chilies, onion, cilantro and fennel seeds togather.

Now combine, fienly chopped veggies, salt, wet-ground paste and powdered chana dal!

Maybe if youre not sure enough(the firm ness of batter)sprinkle few spoons fo rice flour too. It gives crispy outer layer!

Frying:Heat oil in a deep frying pan, make round balls out the above batter. Fry till reddish brown and crsip! Fry few at a time. Repeat the same for each batch. Leave themover kitchen tissues for a while.

Steaming:Make equal parts out of it, and steam cook for 10 minutes. Go nuts, its afterall healthy!

19.3.08


Chana Dal Coconut Laddu:

Dal Laadu/laddu. Simple and easy fix laddus!

Ingredients:

Chana Dal 1 cup
Jaggery 1 cup
Grated coconut 1/2 cup
Cardamon seeds powder 1/2 spoon
Cashewnuts chopped 1/4 cup
Ghee/Clarified butter 1/2 cup.

Method:

Toast Chana dal for 2-5 minutes in a heated skillet. Maybe till they turn golden to slight reddish.

Then soak this dal in water for 20 minutes.

Slow cook dal with the same water on stove top. When it is done without water....mash them coarsely using a wooden spatula.

Now add grated coconut and grated/powdered jaggerry to this. Mix them thoroughly.

In a wide heavy bottomed non-stick skillet, heat ghee. Add broken cashewnuts and fry them till golden color.

Then stir in the chana-coconut-jaggery set-up. Fry them real good over medium heat. First it gets thickens and then slowly it looses moisture and gets seperated.

Then tranfer this in a large bowl. Using an electric whipper. Whip them for better results.

Now oil your palms and divide them into equal parts. Make laddus while they are still warm.

Serve warm as evenning tiffin.





Kaima Kola Urandai Kuzhambu:

kothu-kari Kola Urundai Kuzhambu. Keema Kola Urundai Korma. Meat Balls Korma. Indian SPiced Meat Balls Curry Dish.

Ingredients for Kola Urundai:

Minced Goat's Meat/Mutton Keema 200 grams
Toasted Chana dal(pottu kadalai/udaitha kadalai) 1 cup
Salt
Green chilies 3
Scallion 1 small bulb
Cilantro leaves few
Mint leaves few
Fennel seeds 1 spoon.

Ingredients for Qorma:

Onions 2 finely chopped
Tomato 2 finely chopped
Fresh ginger paste 2 spoons
Fresh garlic paste 2 spoons
Green chilies 3 slitted
Curry leaves 3 twigs
Cloves 3
Cinnamon 3
Cardamom 3 pods
Fennel seeds 1 - 2 spoons
Bay leaves 2
Cas cas milk few spoons(2 spoons of cas cas wet ground...maybe after soaked in warm water)
Fresh coconut 1 (chopped and wet ground to thick milk)
Oil 1 cup
Salt
Turmeric powder 1/2 spoon
Chili powder 1 -2 spoons
Oil few spoons
Cilantro leaves few to garnish.

Method:

Kola Urundai/Meat Balls:

Even though its minced meat....grind it again using your blender to thick paste.

Powder the toasted chana dal! set aside.

Wet grind chilies, onion, cilantro, mint and fennel seeds together.

Now combine, ground meat, salt, wet-ground paste and powdered chana dal!

Maybe if youre not sure enough(about the firm ness of batter)sprinkle few spoons of rice flour too. It adds strength to the batter!

Make equal parts out of it.

Qorma:

In a pan heat oil, add cloves, cinnamon, cardamom, fennel seeds, bay leaves, curry leaves and green chilies. Fry them for a while.

Now add onions and fry till golden brown.

Then add ginger - garlic paste to it. Fry them till its raw smell leaves.

Later add tomatoes and fry till its water content is lost.

Now add little bit of salt, turmeric and chili powder. Add 2 cups of water. Cover and cook over medium heat.

When the qorma boils really well, add cas cas milk and thick coconut milk to this. Let this come to boil 3-5 times.

Now add kola-urandai one by one in the gravy. Let them not mount one above the other. They should be immersed in the gravy. Switch to medium heat. Cover and cook for nearly 20 minutes or so. When the meat balls are done and yet intact in the gravy...remove from heat.

Garnish with cilantro leaves.

Serve warm to go with chapathis/dosa/idly/iddiyappam.

16.2.08




Chana Masala:

Chana Masala for Pooris.

Ingredients:

Chana/ White Garbonza / Vellai Kondaikadalai 2 Cups
Onion 1 finely chopped
Tomatoes 1 finely chopped
Salt
Turmeric powder 1/4 spoon
Chili powder 1 spoon
Coriander seeds powder 1 spoon
Oil few spoons.

To Garnish:

Onion 1 large finely chopped
Tomato 1 small fienly chopped(optional...i didnt use it today)
Cilantro leaves few
Lemon juice from 1 fruit
Lemon wedges few.

Method:

Soak chana in water for about 10-12 hours.

Now either pressure cook/microwave chana.(pressure cooker 1 whistle/microwave 10-15 mins)

Now mash 50% of chana alone. Retain the other 50% intact.

In a wide wok, heat oil. Add onions and fry real good. Followed by tomatoes....wait till they loose moisture.

Now add salt, turmeric, chili and coriander powder to this. Saute for 1-2 minutes.

Stir-in both mashed & intact chana. Add chana cooked water/plain water about a cup. Cover and cook.

When the gravy thickens, remove from heat.

Garnish with raw chopped onions, cilantro and freshly squeezed lemon juice.

Serve along with Maida pooris/Chola pooris. Enjoy.

14.11.07


Chana Korma:

Kondaikadalai Korma.

Ingredients:

Brown/black small chana(garbonza)
Onions 2 finely chopped
Tomato 2 finely chopped
Fresh ginger paste 2 spoons
Fresh garlic paste 2 spoons
Green chilies 3 slitted
Curry leaves 3 twigs
Cloves 3
Cinnamon 3
Cardamom 3 pods
Fennel seeds 1 - 2 spoons
Bay leaves 2
Cas cas milk few spoons(2 spoons of cas cas wet ground...maybe after soaked in warm water)
Fresh coconut 1 (chopped and wet ground to thick milk)
Oil 1 cup
Salt
Turmeric powder 1/2 spoon
Chili powder 1 -2 spoons
Oil few spoons
Cilantro leaves few to garnish.

Method:

Soak chana overnight or atleast 7 hours ahead cooking. Always soak them with enough water inside the fridge....never on the kitchen counter.(the water may get fermented)

Now pressure cook with the same water, add salt and little bit of turmeric and oil to this. Cook just till one whistle sounds.

Now set aside. Do not throw the chana cooked water. Retain it for further cooking.

In a pan heat oil, add cloves, cinnamon, cardamom, fennel seeds, bay leaves, curry leaves and green chilies. Fry them for a while.

Now add onions and fry till golden brown.

Then add ginger - garlic paste to it. Fry them till its raw smell leaves.

Later add tomatoes and fry till it looses its water content.

Now add salt, turmeric, chili powder and cooked chana along with its water. Cover and cook over medium heat.

When the chana is done...add cas cas milk and thick coconut milk to this. Let it boil 3-5 times.

Garnish with cilantro leaves.

Serve this hot along with chapathis. One can try this even with dosa, appam, poori or even plain rice too.