Chana masala/Chole -method2

This time i invented a new and improved version of chana masala of my own....and i am sucessful in this,,,it was as like we eat in the (Vasant bhavan)....I really do not know how do they prepare,,but this invention made me happy that i could prepare in my own way.....It was really tasty..so i thought of sharing with all...

Ingradients:

1 small can Garbanzo beans (Kabul chana)
1 tsp Cumin seeds
2 tbsp Oil
1tsp ginger garlic paste
1/2 tsp mustered
1/2 tsp Chilly Powder
1 finely chopped onion
1 Big tomato
Salt to taste
Lemon juice 1tsp and sugar 1/2 tsp
Chana masala powder 3-4 tsp(I have used MDH can also use home made chole masala powder)

To make paste:
2TBSP Garbanzo beans (Kabul chana soaked)
Cashew nuts 8-10
Dry grated coconut 2tbsp
1/2 or 1 small tomato finely chopped
Dry Red chilly 4-5(soaked in water for 1/2 hour)
In a blender add all the above ingredients and make smooth paste.

Preparation:

Heat the oil add cumin and mustered after 30 second add ginger garlic paste saute for a min then add chopped onion fry for a min then add chopped tomato once the tomato is tender

add the paste(tomato and chana paste) and Chana masala powder.also add salt,chilly powder and lemon juice,adjust with water and give a good stir...after 5 mins add the Garbanzo beans/Kabul chana (as i have used tin i have not soak and boiled,if you are using dry kabul chana then this needs to be soaked overnight and cooked).

Boil it for 5 more mins


then add chopped fresh coriander and after 2 mins turn of the heat.....chanamasal is ready to serve.....

Transfer it to a serving bowl and serve hot woth chapati,rooti,puri or bhatura.....

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Butternut Squash Stir Fry(Side Dish)

Hello reader's....there is something I would like to share with you all before I begin to write about my recipe today....

There is a give away by Arti from Yummy Tummy.....As she has completed here 100th post she is having a giveaway.... Congrats to her on her 100th post,,,,visit her visit Yummy Tummy for more details and to check her lovely recipes....

Hurry Friends....only 4days left..

Now coming to my recipe...I always use to think of buying this butternut as i never tried before...but always end up without buying it...
But this time finally I bought and tried with this recipe....even I even need to make soup from butternut.....This stir fry was really yummy...you can prepare this stir fry also using Pumpkin....

INGREDIENTS:
Butternut squash 1/2
Coconut oil/cooking oil 2tsp
Bengal gram lentil 1/2 tsp
Dry Red chilly 1
Mustered 1/2 tsp
turmeric 1/2 tsp
curry leaves 6
Salt to taste
lemon juice 1 tsp


To make paste:

Fresh grated coconut 1/2 cup
Dry Red chilly 3-4
Sesame seed 2TBSP
a pinch of Hing
Tamarind paste 1/2tsp
coconut oil 1tsp to fry

Heat oil in a small pan add hing after 30 seconds add red chilly and sesame fry for a min then mix with coconut and tamarind make a coarse paste .

Preparation:

Take of the skin of butternut,,and cut in to small small cubes(thin) and keep aside..

Heat the oil add urad lentil once it is golden brown add mustered, red chilly,turmeric,curry leaves saute for 2mins

now add chopped butternut,

give a good stir and cover with lid.Cook till the butternut is tender(do not overcook them.

Saute in between to avoid burn. Once the butternut is almost cooked add salt,sugar and lemon juice mix well, now add the coconut paste and saute properly...after 5mins turn of the heat.

The Butternut Squash stir fry is ready to serve.I like to have this with hot rice and coconut oil.....yummy....

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Eggplant Dry curry

Eggplant one my all time fav veg,,,,like to eat with any kind of spice......
When I was reading my fellow blogger's recipe...I found this recipe of eggplant is very interesting and easy to make.....
I prepared the very next day it self,,,It so yummy and easy to make...This recipe I found in
Indian Cusine
Thank you so much to him for sharing such a yummy recipe
and here is my try on this with very slight changes.....

Ingradents:
Eggplants 1/4 kg
Sesame 2 tsp
Dry Coconut Powder 3-4TBSP
Turmeric powder 1/2tsp
Red Chilli powder 1 tsp (or as per spice)
Dry mango powder 1/2tsp
Salt to taste and a pinch of sugar
Cooking Oil 1 TBSP

Preparation :
Wash and slice the eggplants,soak in salt water for 2 minutes and drain.
Dry roast the sesame seeds till golden brown and allow it to cool,and grind it into semi solid powder ,mix it with Dry coconut powder and keep aside.
Heat oil in a thick bottom pan and add the sliced eggplants, salt,dry mango powder and turmeric,saute,

Cover and cook till eggplants are soft. Stir occasionally. Open the lid and fry until crisp. When it's done, add the dry powder sesame and dry coconut powder,also red chilli powder and mix well. after 2mins turn off the heat...
The eggplant is ready to serve....

....with hot rice or event chapati or rooti.

I am sending this to Akhila's

visit dish-name-starts-with-E




and also to Kavitha's
visit event-healing-foods-eggplant
visit Sri's-Healing-foods-announcement-page

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Eggplant Stuffed( in Spicy curry)

First I Wish You all Happy MAKARA SANKRANTHI......




This curry was a fav of every one at my home..My mom prepares this eggplant stuff so delicious that we use to eat one more extra rooti (any kind of )on that day..and even We love to eat this curry with hot rice along with coconut oil...yummy..recalling those memories I prepared those eggplant stuff last week end..It was very tasty...just look at the recipe...


Ingredients:
Eggplant 10-12 (small sized)
Tomato finely chopped 2
Onion finely chopped 1 big
coriander leaves finely chopped 3TBSP
Red chili powder 1tsp
Dry Mango powder 1tsp
Cinnamon powder 1tsp
Salt to taste
Ginger 1 inch piece
Garlic 2-3 cloves
Green chili 2-3
Shredded Coconut 2 1/2 cup(i have used Dry coconut)


For Dry Roast:
Dalia (roasted split chickpea)3TBSP
Cumin seeds 2tsp
Clove 4
Sesame 1/2tsp


For Tempering:
Oil 1/4 cup
Mustard seeds 1/2tsp
Turmeric powder 1/4tsp
Curry leaves 6-7

How to Prepare:

Heat a small pan and Dry roast Dalia,cumin seeds and clove for 2-3mins Once the Dalia had light brown spots add sesame after 30 seconds turn off the heat.Keep aside for 5mins....
Add coconut in a blender along with fried ingredients, green chilies, ginger, garlic and grind it into semi solid powder.(without adding water) and transfer to a big bowl.

Wash eggplants and slit into (slit from the bottom)4 or 6 slivers(without separating the slits).





Now mix the chopped onion, tomato and coriander. Add salt, Cinnamon powder,Dry Mango powder and red chili powder. Mix well ...and stuff the above masala in the slits of eggplant.

Heat oil in thick and broad bottomed pan. Add mustard, turmeric and curry leaves,after a min keep all the eggplants in the pan and sprinkle left over masala on top of the eggplant.Add water around 1glass(add more water if required..


Cover with a lid,,and cook on high flame for 2-3 mins and bring it to medium flame until the eggplants are done.(check in between to avoid burn on to bottom).once done turn of the heat..



transfer the Eggplant in a serving bowl carefully.......The Eggplant stuff is ready to serve.......


serve with rice rooti or chapti..



I am sending this to Akhila's

visit dish-name-starts-with-E




and also to Padmaja's
visit announcing-compete-my-thali-event
check Jagrati's(original announcement)
visit complete-my-thali-event-anouncement

and also to Kavitha's
visit event-healing-foods-eggplant
visit Sri's-Healing-foods-announcement-page

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Methi stir fry(Fenugreek side dish)

Usually almost all the side dishes will follow the same method...So sometime we will get bored of eating the same flavour,,,so this time I wanted to show the difference between a simple same old stir fry and stir fry with a small simple twist...I hope everyone will like it..

INGREDIENTS:
Fresh finely chopped Methi leaves 1 bunch(Fenugreek leaves)
Coconut oil/cooking oil 2tsp
Urad lentil 1/2 tsp
Mustered 1/2 tsp
turmeric 1/2 tsp
Palyada pudi(seasoning powder)2-3TBSP
Green chilly 2 sliced
Fresh grated coconut 1/2 cup
Salt to taste & sugar 1/2 tsp
lemon juice 1 tsp
water 2-3TBSP


Preparation:
Wash and finely chop the methi.
Heat the oil add urad lentil,and green chilly once urad lentil is golden brown add mustered, turmeric,curry leaves saute for 2mins then add chopped methi, give a good stir ,sprinkle 2-3TBSP of water and cover with lid,keep till the methi is completely cooked Saute in between to avoid burn and add more(1-2tsp)of water if required. Once the methi is almost cooked add salt,sugar and lemon juice mix well, after 5mins turn of the heat.
The Methi stir fry is ready to serve. Can garnish with coconut while serving.



To give a bit twist try this out...once you add salt,sugar and lemon juice along with that add shredded coconut and 2-3tbsp of seasoning powder,and saute for 2-3 mins then turn of the heat.....

N
o need of garnishing again...just serve hot,,,,rice, or any kind of rooti's

Note:if you are using seasoning powder method,then reduce the chilly from 2 to 1 or if you wish don't add green chilly....





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Eggplant in Spicy Coriander Gravy

This is one of my mom side dish,,which we always love to eat with rice rooti...But it also suitable to chapati as well..This is a simple and delicious dish...


Ingredients:
Eggplant 250gm
Coriander seeds 3TBSP
poppy seed 1tsp
sesame 1/2tsp
Dry red chilly 5-6
Fresh shredded coconut 2cup
salt to taste and 1/2 tsp sugar
Tamarind paste 1/2tsp
cooking oil 1/2 tsp



For tempering:
Cooking oil 3-4TBSP
mustered 1/2tsp
turmeric 1/2tsp
garlic cloves 5-6(sliced)
Curry leaves 5-6


Preparation:

Wash and make slice of eggplant (in long lenght wise).


Heat oil (1/2tsp)and fry coriander,dry red chilly for a min then add sesame and poppy seed turn of the heat.
Add coconut,tamarind paste and fried spice in a blender..make smooth paste(by adding water).
Heat oil in a heavy bottom pan,add garlic slice,fry till golden brown then add mustered,turmeric and curry leaves,


saute,then add sliced eggplant.Spread flat,and pour the grind spice on top of it, also sprinkle salt and sugar.Cover the eggplant with the spice(masala) and add 2approx 2cups of water(water come up to the eggplant level).



Cover with a lid and cook till the eggplant is completely done(check in between,if required add water)about 10-15 mins in medium flame.Now open the lid and saute,mix well,check the eggplant is cooked properly or not if not cook for some more time otherwise turn of the heat and the Dish is ready to serve......



Can serve with any kind of rooti,chapati or even with dosa....
I am serving with my fav Rice roti....Want to have a bite...?







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