Chickpeas Kurma

Tired of making regular chickpeas dishes? Then add this chickpeas kurma in your dinner menu! This would be a good accompaniment with chappathi, puttu etc..



Ingredients,
chickpeas 1 cup
potato 1 medium size
onion 1
tomato 1
garlic - ginger paste 1 1/2 tsp
coconut grated 1 cup
cashew nuts 3
garam masala powder 1/2 tsp
green chillies 2
pepper powder 1 tsp
coriander powder 2 tsp
chilli powder 1 tsp
turmeric powder 1/2 tsp
fennel seeds 1 pinch
curry leaves few
coriander leaves few chopped
oil
salt



How to prepare,
Soak chickpeas overnight.
Cook it in enough water with salt.
When half done, add peeled and chopped potato.
Cook together until done.
Roast coconut in 1 tsp oil with fennel seeds until slightly brown.
Blend this with soaked cashews and little water.
Keep aside.
Heat oil in a pan, saute chopped onion until transparent.
Fry garlic-ginger paste along with tomatoes, chopped green chillies, curry leaves and all the powders.
Add cooked chickpeas/chana-potato mixture and pour the blended coconut solution also to this.
Mix well adding enough salt and allow to boil.
Sprinkle chopped coriander leaves over this and serve with chapathi, porotta etc.

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Chickpeas Salad / Chana Chaat

Blogging has given much pleasure, especially if I see my family enjoying the dishes I prepared.. My Guru cook, mom has been a great fan of this chaat, I prepared without a chaat masala. She stopped making curries for chappathi and says this is enough! :) She loved chutney sandwich and fish molee too from my blog,thats enough for encouraging me..Chana chaat was an usual iftar snack we used to buy from Dubai restaurants, which I don't know the exact recipe, but I tried to please my self once, when I craved for some spicy pungent taste..! For my surprise, everyone loved it and it has been a common dish served with chapathi.



Ingredients
chana/chickpeas/ garbanzo 2 cups
onion 2
tomato 1 big
green chillies 4
coriander leaves chopped 1/2 cup
pepper powder 2 tsp
turmeric powder 1/2 tsp
chilly powder 2 tsp
coriander powder 1 Tbsp
lemon juice 1 lemon or as per taste
cumin seeds 1/4 tsp
mustard seeds 1 tsp
oil



How I prepared
Soak chickpeas in water for whole night.
Wash well and mix with salt,coriander powder,chilly powder and turmeric powder.
Cook it in enough water.
Don't add too much water for cooking.
When the chickpeas are done, open the lid and reduce the excess water by cooking for a while.
Chop onion, tomato and green chillies.
Heat oil, allow mustard seeds and cumin seeds to splutter.
Put half of the chopped onion and tomatoes in this.
Saute for a while, then add the cooked chickpeas into this.
Add pepper powder, lemon juice, the remaining half of chopped onion and tomatoes.
Add chopped green chillies and coriander leaves and mix well.
Switch of the stove.
If needed, add little salt.
Serve hot...

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Parippu Dosa / Pancakes With Dal

Ingredients
Chana dal or tuar dal 3/4 cup
raw rice 1 cup
shallots 4
green chillies 3 or 4
curry leaves 1 sprig
cumin seeds 2 pinches
salt
ghee



How to prepare
Soak rice and dal for 4 or more hours.
Peel shallots. Grind all the ingredients together with enough water just to cover the ingredients. The batter should have the thickness of the normal dosa batter.
Heat griddle, pour a ladle full of batter. Spread like you make uzhunnu dosa. When one side is done, dosa separates itself from the griddle , then apply little ghee on it and turn.
Serve when the other side is also done. Enjoy with usual chutneys or chammanthis.

My contribution to Srivallis's Dosa Mela...!

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White Chickpeas Curry / Chana Masala

Ingredients and method of preparation
Chana / vellakkadala 2 cups
onion 2 chopped
tomato 2 chopped
garlic and ginger paste 2 tea spoons
green chillies 2 chopped
cumin seeds 1/4 teaspoon
turmeric powder 1 teaspoon
pepper powder OR
chilly powder 2 tea spoons
coriander powder 2 teaspoons
garam masala 1/2 tea spoon
coriander leaves few chopped
curry leaves few
salt and oil
mustard seeds

Cook chana with salt and enough water until soft.

Heat oil, splutter cumin seeds and mustard seeds. Saute onions till golden.Stir for a while after adding garlic ginger paste. Then add chopped tomatoes, green chillies, curry leaves and coriander leaves.Let the tomatoes cooked and add little salt. Add all powders. Make a thick masala and mix the cooked chana with this.Add a little of the remaining water used for cooking chick peas in this.Let it boil on a low flame.

You can prepare this by adding thick coconut milk like green peas curry here.

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Hummus

Ingredients
chick peas - 1 can (cooked) or cook chick peas soaked in water till soft.
garlic cloves - 2
lemon juice - of 1 lemon
sesame paste(thahina) - 1 table sp or ground white sesame seeds.
salt - enough
olive oil - 2 tb sp


My daughter's dinner plate

method
Grind ingredients 1 to 5 altogether.Add little water which used to cook chick peas. Make a thick paste. Pour olive oil on top. Use with sandwich, chappathi, arabic roti(khubz) etc.
You can also make this without adding sesame paste. Instead of lemon juice add yogurt. And if you like to make it little spicy add 1 teaspoon pepper powder.

You can keep this for about 3 or 4 days in the refrigerator. In freezer , keep up to one month.
Also this a best and healthy sandwich spread.

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Puttu and Kadala

Kadala Curry


Ingredients to make Kadala curry
Black chana / karuppu kadala – one cup
Onion one
Tomato one small
Green chilly one or two
Turmeric powder half teaspoon
Chilly powder half tea spoon
Coriander powder two teaspoons
Ginger half inch piece
Curry leaves few
Mustard seeds one tea spoon
Coconut oil one table spoon
salt
Dry red chilly one

How to prepare
Soak black chana in water for one whole night.
Wash.
Mix with turmeric, red chily powder and salt.
Cook in enough water till soft.
Take one table spoon chana from this and grind to a paste or mash it.
Mix this in the above cooked kadala.

Again, heat coconut oil, splutter mustard seeds, add red chilly pieces, chopped onion.saute onion till transparent.
Add green chilly, curry leaves and ginger chopped or crushed.
Sauté.
Add tomatoes and coriander powder.
Stir well.
When tomatoes are done, mix with the above kadala solution.check salt.
Boil.
Remove from fire.

You can make this by adding fried coconut instead of mashing chana. Fry half cup coconut with two small onions chopped and few curry leaves. When it turns brown, add coriander powder of the above quantity. Stir for few seconds. Blend this with enough water. Mix this solution with kadala and the above sautéed ingredients. Then just boil this.



Rice puttu with Kadala curry

Rice puttu

Rice puttu/steam cake

Ingredients and method of preparation
For rice powder
Wash and soak raw rice/ pachari or boiled rice / puzhungallari in water for six or more hours. Drain , and dry grind this to make powder. Fry this in a pan for few minutes.

Or take rice powder one cup. Add enough salt. Pour ¼ cup water over this. Mix well with hands till it crumbles. Sprinkle more water if needed to make it wet. This looks like bread crumbs. Don’t add too much water. If you find it sticky add more powder and mix again.

Boil water in puttu kudam / puttu vessel.
Take puttu kutti/ cylindrical mould; level two table spoons of grated coconut. Then add two handful of above mentioned rice powder. Then level little grated coconut above this to cover the rice powder. Again put two hands full of rice powder above this. Do this till the mould is full. Keep the last layer for coconut. Place the kutti/mould on the puttu vessel. Let the steam come through the kutti/mould. Keep for few minutes till the puttu cooked well. Remove the kutti/mould from the vessel and replace the contents into a casserole with the help of a chapathi roller.

Rava/Rawa Puttu
For making rawa puttu
Take one cup rawa. Dry roast it for few minutes. Let it cool. Add little salt and sprinkle water over this. Mix well with hands till it crumbles. Don’t add too much water. Rawa doesn’t need the amount of water used for rice powder. Some times I add about one or two table spoons of rice flour in rawa to avoid too much of wetness. Just steam this in puttu kutti/mould without adding coconut.
Let it cook for few minutes after steam come out. Take the puttu out and break it. Sprinkle little water and mix again. Then follow the method used to make rice puttu with coconut. This rawa puttu is very soft and we don’t need any curry with this. That much soft and tasty!


Rava puttu first stage

We can make different kinds of puttu by this method. Wheat/ Godhambu, Badam/ Almond, Ragi/ Panjappullu, Kappa/Tapioca etc are among them.

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