Chole-A perfect pair for Bathura...

Chole and Bathura are a killer combo!!Originally from punjab,this combo is sometimes mixed n matched with other breakfast dishes like poori,chapathi etc and thats exactly what I did-I matched Chole with veggie chapathi.



You need:

Channa /Chickpeas-1 cup

Tomatoe-2 chopped

Onion-1 Chopped

Jeera-1 teaspoon

Coriander powder-1teaspoon

Ginger garlic paste-1 teaspoon

Tamarind extract-1 tablespoon[Thick]

Chilli powder-1 teaspoon

Tea bag-1[Until recently I didn't know teabags had to be added during the cooking of chickpea.I guess it imparts a good flavor and color to the dish]

Bay leaf-1

Oil-1 tablespoon

Salt to taste

Coriander leaves to garnish.

Soak the chickpeas and pressure cook it with the bayleaf and tea bag.The chickpeas must be cooked but not mushy.Keep the cooked chickpeas aside

Heat oil in a pan and put in jeera and when it splutters put in the onion and saute till soft.

Put in the ginger garlic paste and cook till raw smell goes off.

Add the tomatoes and cook till it is mushy.

Next add the coriander powder,tamarind extract,coriander powder,chilli powder,salt and cook till the raw smell diappears.

Remove the teabag and the bayleaf from the cooked chickpeas [and drain excess water if required.]

Put in the cooked chickpea along with the liquid into the pan and simmer stirring often.Add a little water if u want more gravy]

Mash a few chickpeas with the ladle to thichen the gravy.

Let it thichken a bit and remove from fire.

Serve garnished with coriander leaves.

Sending this packing to Sirivalli of cooking 4 all seasons for My legume love affair,an event started by Susan of well seasoned cook and also to JFI-Chickpea hosted by Sometime foodie ,an event statred by Indira .

The Voting Has Begun.....

Dear Friends..My recipe BUCKWHEAT NOODLES WITH VEGGIES has been choosen as one of the 11 recipes in 'Eating healthy during pregnancy' event in Sangeeth's blog....

Vote for my recipe if you like it..Voting is going on HERE ..

Here is a glimpse of my recipe.....



UPDATED:[19/01/09]
Dear friends..I am sooo thrilled!!Yes,I have won Cynthis's book-My Caribbean Cookbook: Tastes Like Home in the Eating healthy during pregnancy event hosted by Sangeeth of Art of cooking Indian food .. A million thanks to all of you for casting your votes and selecting my recipe..I was so happy to see 131 votes for my buckwheat noodles !!You can now expect Caribbean treats from Cynthia's ccokbook on my blog soon...

Instant Oats Dosa-An express breakfast

When I was on the lookout for breakfast ideas ,I came across Savory oats crepes by Usha of Veg Inspirations.I tried it out after making a few inclusion and exclusions and we all loved it. The original recipe used oats as such but I roasted it and also I excluded the tempering.Usha's recipe is here .

You need:

Quick cooking oats-1 1/2 cups
Wheat flour-1 cup
Semolina /Sooji/White rava-3/4 cup
Salt to taste
Jeera -1 teaspoon

• Dry roast the oats till light brown and fragrant and powder finely
• In a large bowl put in all the ingredients and mix well
• Add enough water and make a batter of pouring consistency.Take care to avoid lumps.
• Let it rest for 10-15 minutes.[In the meantime you can prepare chutney.]
• Heat a griddle and pour a ladleful of batter and spread it to a circle using the back of the ladle.
• Drizzle a little oil around the edges if u are not using a non stick griddle
• When the edges lift up from the griddle, flip it over and cook for a minute.
• Serve hot with sambar / chutney.
  
   

Sometimes I pep it up a bit by adding curry leaves,finely chopped onions,coriander leaves etc...

Suggested accompaniments:
Sambar
Coconut chutney
Peanut chutney
Coriander chutney
Tomato onion chutney

Sending this to EC for Easy Breezy breakfast ,an event started by Coffee of the spice cafe



Bon Appetit...

Masala Pappad - An easy breezy snack...

Pappad is usually served with a meal but I love it so much that I can eat it any time-if I'm bored,hungry,with a meal-actually no need for any real reason :)..

Masala pappad is an easy breezy snack that can be serves as a snack , as an appetizer or make it a part of your meal and add color to your palette

You need:

Plain/Pepper Pappad - 1[I used pepper pappad]

Tomato - finely chopped

Onion -Finely chopped

Coriander leaves-finely chopped

Chat / Garam masala / Pepper powder- 1/2 a teaspoon-Use for plain pappad

[The quantity of the veggies is a matter of personal choice.]

1. Microwave the pappad till done.[I did it for 10 seconds.The time needed may vary ]
2. Remove the pappad onto a plate and top it with finely chopped tomato ,onion,coriander leaves.
3. Sprinkle the masala/ pepper powder and you are ready to munch!!!

Easy isn't it?No hard steps,no fancy equipment,nothing to remember..So this goes to Recipe's for the rest of us at Ramki's blog.

Bread Pizza Sandwich - Something a kid can whip up in a flash....

The other day I was too bored and hungry to cook a fancy breakfast.I suddenly craved for a pizza!!The pizza joint does not open until 10am and I was in no mood to go there either.My eyes fell upon the loaf of bread I had got the previous day and an idea sparked.The result-this easy breezy breakfast/snack.Together with a cup of strawberry flavored yoghurt and a banana ,my tummy was full and my craving gratified!

You need:

Bread slices-2
Tomato ,onion,capsicum-finely chopped
Cheese - 1 slice
Tomato sauce-1 teaspoon
Pepper powder-To taste

1. Toast bread[optional]
2. Spread tomato sauce on one slice of bread
3. Spread the chopped veggies
4. Put the cheese slice on top
5. Sprinkle pepper power .
6. Close with the other slice.
7. Microwave for 2 minutes or till cheese melts.
8. Bread Pizza sandwich ready!!!!!

This goes to Recipe's for the rest of us at Ramki's blog,and also to Sinduras Sandwich event

Lemon Flavored Rice

A simple rice dish that can be prepared with fresh/leftover rice,that can be a change from the regular rice and dhal combo. When you are in a hurry to prepare a quick dish,or too tired to cook something elaborate try this one.Mom used to pack this in my lunchbox for a change.I love this with roast/fried potato curry and pickle esp.with mango thokku. This is also served as a part of festive treats and also distributed as prasad in temples.

You need:
Rice,cooked -1 cup[Grains should be seperate ]
Lemon juice-1 tablespoon or to taste
Red / green chillies-4
Roasted groundnut-2 tablespoons
Grated ginger-1 teaspoon
Curry leaves- a few
Coriander leaves to garnish
Turmeric powder- a pinch
Salt to taste

Seasoning:

Mustard-1 teaspoon
Jeera-1/2 a teaspoon
Split urad dhal-1/2 a teaspoon
Gram /channa dhal-1/2 a teaspoon
Oil-1 tablespoon

• Heat oil in a pan and put in the seasonings.
• When the mustard splutters and the dhals turn brown,add the red chillies/slit green chillies,grated ginger,groundnut,curry leaves,turmeric powder and saute for a few seconds.
• Switch off the heat when the curry leaves turn crisp.
• Put in the rice and salt and mix well so that the rice and seasonings are evenly spread.
• Mix the lemon juice and garnished with coriander leaves
• Serve with pappad or vegetable curry or pickle.

Sending it to FIC -Yellow -a fun food event based on colors hosted by Sunshinemom

Savories And Winter Treats

Looking for some crispy snacks to munch on a cold day?Here are a few..Try them..

Vazhapoo Vadai




Ulundhu Vadai




Tit-Bits

Ambaday

Sending this to Srilekha forEFM-Savories

and to Trupthi for Winter treat event

Gajar Ka Halwa - A nawabi treat.....

Earlier known as Lakshmanpur, Awadh is claimed to be among the most ancient of Hindu States.It is also called Ound, Oundh, or Oude,and is now in the Indian state of Uttar Pradesh.

Authentic dishes like ranging from kormas to kulchas, roomali rotis to parathas and flavorful biryani are famous all over the world-Thanks to the Nawabs of Awadh.The art of cooking food over slow fire or 'Dum' style of cooking originated from this region.This process involves sealing ingredients in large pot called handi and is placed over slow fire, allowing the ingredients to simmer in their own juices.The food-loving Nawabs of Awadh were indeed instrumental in the creation of a wonderful cuisine.The chefs used their expertise in blending spices to create aromatic dishes in the royal kitchen.

The richness of Awadh cuisine lies in the its ingredients and also the diverse ways of cooking it.Some dishes are flavorful due to the use of high ingredients like cream and ghee while others taste equally good though prepared from mustard oil!

Presenting to you a lovely treat from the nawabi kitchen-Gajar ka halwa or Carrot halwa.

You need:
Carrots-1 cup grated
Sugar-a little more than 1/4 cup [or more if u need it sweeter]
Milk-1/2 a cup
Ghee-5 tablespoons
Raisins,chopped almonds to garnish

• Heat ghee in a pressure cooker and put in the chopped almonds and fry till golden brown.Remove with a slotted spatula and keep aside.
• In the same ghee,fry the raisin till they puff-up.Keep aside.
• In the same cooker,put in the grated carrot and cook till the raw smell goes off.
• Put in the milk and sugar and mix well.
• Close the cooker and cook for 10 minutes on medium flame.
• Let the pressure release on its own.
• Check if the milk has been absorbed ,else cook uncovered till the milk is absorbed.Keep stirring all the while.
• Serve garnished with Raisins and almonds.

Sending this to Siri's RCI:Awadhi Cuisine ,a lovely event started by Lakshmi .

When I was serving this to MIL and Hubby dear,my lil angel was watching us and kept pointing her tiny finger towards the bowl in hubby's hands.I took a lil bit of halwa and before giving it to lil angel,said aloud,'If u smile when I feed this to you it means its yummm'..And you will never believe what she did!!!She tasted the halwa, smacked her lips and smiled the cutest smile and said 'umm,ummm,ummm'!!!That's the best compliment I ever got !!! :)