Chana 65

Ingredients:
Kala chana - 1 cup
Corn flour - 1 spoon
Rice flour - 2 spoons
Red chilli powder - 1 spoon
Ginger garlic paste - 1/2 spoon
Coriander powder - 1 spoon
Garam masala - 1/2 spoon
Curry leave - 10-15
Salt
Oil

Cooking time: 15 mins

Procedure:
Soak the kala chana over night. Drain the water completely and keep aside.
Mix all the ingredients except oil. Don't add water to it as it is already wet after draining.
The mixture simply coats the chana.
Now take a pan and pour oil into it. On the stove and heat the oil.
When oil is heated sprinkle the chana carefully.
When it becomes golden brown remove from oil and keep it on a tissue paper.
Repeat the same for rest of the chana.
Serve hot.

Stuffed tindora

This recipe is Chhattisgarh's style. I learnt it from my friend. Thanks Sushma for the recipe :)

Ingredients:
Tindora (Dondakaya) - 250 gms
Coriander powder - 2 spoons
Red chilli powder - 1 spoon
Salt as per taste
Turmeric - 1/2 spoon
Garam masala - 1/2 spoon
Oil

Cooking time: 30 mins

Procedure:
Semi boil tindora in water. Drain the water and keep the tindora aside.
Now heat a pan and oil into it. Once oil is heated add all the ingredients except tindora.
Stir fry until you get nice aroma of coriander powder. Later off the stove.
Now make a long slit in the tindora and stuff the powder into it.
Repeat the same process for rest of them.
In the same pan add little oil and fry the tindora and until it becomes little crisp.
When it is done remove from and serve hot with roti or rice.

Kaju chicken curry

Ingredients:
Chicken - 500 gms
Cashews - 1/2 cup
Green chillies - 6
Onion - 2
Ginger garlic paste - 1 spoon
Cloves - 4
Bay leaves - 2
Cinnamon stick - 1 inch
Coriander powder - 1 spoon
Turmeric - 1/2 spoon
Garam masala powder - 1 spoon
Salt
Oil

Cooking time: 30 mins

Procedure:
Grind the onion and green chillies together. Keep them aside.
Soak the cashews for 10-15 mins and later grind them to smooth paste.
Heat a pan and add oil into it. Once oil heated add the onion and green chilli paste, cloves, cinnamon stick and bay leaves.
Fry until onions turns light brown. Now add the ginger garlic paste and fry for some more time.
Add turmeric powder and chicken pieces. Cook for 10 mins.
Now add the coriander powder, garam masala powder and kaju paste.
Add little water, salt and cook until chicken is done.

Vegetable upma

Ingredients:
Upma rava (Semolina) - 2 cups
Carrot - 1
Green peas - 3 spoons
Aloo - 1 big size
Capsicum - 1
Tomato - 1
Onion - 1
Curry leaves - 10-15
Green chillies - 4
Mustard seeds - 1 spoon
Cumin seeds - 1 spoon
Urad dal - 1 spoon
Coriander leaves - 1/2 cup
Water - 5 cups
Salt
Oil

Cooking time: 20 mins

Procedure:
Heat a vessel and add oil into it. Once oil is heated add the mustard seeds, cumin seeds, curry leaves, urad dal and green chillies.
Once they start to splutter add the onion. Fry for 2-3 mins and now add chopped carrot, aloo, capsicum and green peas.
Cook for 5 mins and add chopped tomato. Now add water and salt as per taste and allow it for boiling.
When vegetables are cooked simmer the flame and slowly add the rawa while mixing it simultaneously with a laddle.
Mix thouroughly and close it with lid. When it is done garnish with coriander leaves and serve hot.

Raw banana kebab

Ingredients:
Raw banana - 1
Aloo - 2
Red chilli powder - 1 spoon
Coriander powder - 1 spoon
Garam masala - 1/2 spoon
Ginger garlic paste - 1 spoon
Onions - 1
Mint leaves - 1/4 cup
Coriander leaves - 1/2 cup
Rawa
Salt
Oil

Cooking time: 20 mins

Procedure:
Pressure cook raw banana and aloo. Peel and mash both of them and keep aside. Do not over cook.
Now take a bowl and add the above mixture along with ginger garlic, coriander powder, onions, mint leaves, garam masala, red chilli powder, coriander leaves and salt.
Mix thouroughly and make a small oval shapes and keep aside.
Heat a pan and add little oil for shallow fry. Once oil is heated roll the mixture in rawa and fry them in pan.
When they turn goldeb brown remove from pan. Repeat the same for rest of the mixture.
Serve the hot kebabs with tomato ketchup.

Mirchi ka salan

Ingredients:
Long green chillies - 1/4 kg
Bay leaves - 3
Cloves - 5
Cinnamon stick - 1 inch
Cardamom - 2
Coriander seeds - 2 spoons
Sesame seeds - 2 spoons
Ground nuts - 4 spoons
Dry coconut - 2 spoons
Poppy seeds - 2 spoons
Cumin seeds - 1 spoon
Red chilli powder - 1/2 spoon
Turmeric powder - 1/2 spoon
Tamarind paste - 1 cup
Ginger garlic paste - 1 spoon
Onion - 2
Curry leaves - 10-15
Salt
Oil

Cooking time: 30 mins

Procedure:
Dry roast coriander seeds, sesame seeds, ground nut, dry coconut, poppy seeds and cumin seeds separately.
Allow them to cool and grind them to fine powder.
Slit the green chillies and remove the seeds from it and keep aside.
Heat a pan and add oil into it. Once oil is heated add the bay leaves, cloves, cinnamon stick, curry leaves, cardamom and onions.
Fry until onions turn light brown. Now add ginger garlic paste, turmeric and fry for 2 mins.
Add the green chillies and fry for 5 mins.
Now add the tamarind paste, ground powder, salt and red chilli powder (add as per green chillies taste).
Cook until oil oozes out. Once done remove from heat.

Tomato rice with puree

Happy new year to all my blog readers :) Wish you everyone a good health and wealth.

Ingredients:
Tomatoes - 3
Cooked rice - 2 cups
Mint leaves - 10-15
Curry leaves - 8-10
Bay leaves - 2
Cloves - 4
Jeera - 1 spoon
Red chilli powder - 1 spoon
Ginger garlic paste - 1 spoon
Turmeric powder - 1/2 spoon
Coriander powder - 1 spoon
Salt
Oil
Coriander leaves for garnish

Cooking time: 20 mins

Procedure:
Grind tomatoes and keep aside.
Heat a pan and add oil into it. Once oil is heated add the jeera, cloves, bay leaves and curry leaves.
Add ginger garlic paste and turmeric powder. Fry for 2 mins.
Now add the tomato paste and fry until raw smell is gone. Later add the mint leaves, red chilli powder, coriander powder and salt.
Cook until oil oozes out. Once done remove from heat and mix the cooked rice to it.
Garnish with coriander leaves and serve hot.

Mixed dal dosa

Ingredients:
Moong dal - 1 cup
Urad dal - 1 cup
Rajma - 1 cup
Brown rice - 1 cup
Chana dal - 1 cup
Horse gram - 1 cup
Tur dal - 1cup
Green chillies - 4-5
Ginger - 1 inch
Cooking soda - a pinch
Salt
Oil

Cooking time: 15 mins

Procedure:
Soak all the dals previous night. Next day morning grind the dals along with green chillies, ginger and salt.
Prepare the consistency like normal dosa batter. Add the cooking soda and leave the batter aside for 1 hour.
Heat a tawa and pour one laddle full of batter and spread across.
Apply oil in the sorroundings once the dosa become light brown turn over other side.
Remove from tawa and serve the dosa with your desired chutney.

Chudva

Ingredients:
Thin rice flakes - 500 gms
Ground nuts - 1 cup
Roasted chana dal - 1 cup
Red chillies - 8-10
Curry leaves - 1/2 cup
Chilli powder - 2 spoons
Turmeric - 1 spoon
Salt
Oil

Cooking time: 20 mins

Procedure:
Heat a vessel and add 4 spoons of oil.
Deep fry the ground nuts and roasted chana dal separately until golden brown and keep aside.
In the same pan add the curry leaves, dry red chillies and turmeric powder.
Once they start to splutter add the red chilli powder and salt.
Now add the rice flakes and mix properly until rice flakes become crisp.
Later add the roasted ground nuts and chana dal.
Remove from flame. When it is cooled store it in air tight container.
This can be kept for a month and can be served as evening snack.

Carrot Halwa

Ingredients:
Carrot - 3
Milk - 1 glass
Sugar - 1/2 cup
Cardamom powder - 1/4th spoon
Cashews - 5
Almonds - 4
Kismis - 4
Ghee

Cooking time: 15 mins

Procedure:
Grate the carrots and pressure cook it with milk for 2 whistles.
Heat a pan and add the ghee. Roast the cashews, almonds, kismis and keep aside.
In the same pan add the cooked carrot and add sugar, cardamom powder.
Cook until the sugar dissolves completely. Before removing it from stove add the roasted dry fruits.
Serve it hot or chilled as dessert.

Carrot rice

Ingredients:
Carrot - 2
Green chillies - 3
Ginger garlic - 1 spoon
Onion - 1
Curry leaves - 7-8
Urad dal - 1 spoon
Jeera - 1 spoon
Cooked rice - 2 cups
Oil
Salt

Cooking time: 15 mins

Procedure:
Heat a pan and add oil into it. Once oil is heated add the jeera, onions, curry leaves, urad dal and green chillies.
Once the onions turn light brown add the ginger garlic paste. Fry for 2 mins.
Add the grated carrots and fry until they are cooked.
Now add the cooked rice and salt as per taste and mix well.
Stir for 2 mins and remove from stove and serve hot.

Carrot paratha

Ingredients:
Carrot - 3
Green chillies - 2
Coriander leaves - 1 cup
Jeera - 1 spoon
Garam masala - 1/2 spoon
Ginger garlic paste - 1 spoon
Onion - 1
Wheat flour - 2 cups
Water
Salt
Oil


Cooking time: 20 mins

Procedure:
Grate the carrots and keep aside.
Heat the pan and add oil into it. When oil is heated add jeera, green chillies, onions and ginger garlic paste.
When the onions turn light brown add the grated carrots. Fry for 5 mins and add the coriander leaves and salt.
Remove from stove and keep aside.
Take a bowl and add wheat flour, water. Prepare a soft dough of it.
Take a small size of dough and prepare a small puri. Now add the carrot stuffing and roll like a chapati.
Now heat a pan and fry the paratha on both sides by applying little on it.
Repeat the same steps for remaining dough.
Serve the parathas with any desired chutney or curd.

Oats pongal

Ingredients:
Oats - 1 cup
Moong dal - 1/2 cup
Water - 2 cups
Jeera - 1 spoon
Mustard seeds - 1 spoon
Curry leaves - 10-15
Red chillies - 3
Hing - 1 pinch
Cashews - 8-10
Salt
Ghee

Cooking time: 15 mins

Procedure:
Pressure cook the oats and moong dal by adding water and salt.
Heat a pan and add ghee into it. Once ghee is heated add the jeera, mustard seeds, red chilli, curry leaves, cashews and hing.
When the dal is cooked remove from pressure cooker and add the seasoning to it.
Serve it hot.

Bhendi chutney

Ingredients:
Bhendi - 250 gms
Jeera - 1 spoon
Garlic - 4-5
Green chillies - 3
Tomato - 1
Onion -1
Coriander leaves - 1 bunch
Mint leaves - 1 bunch
Salt
Oil

Seasoning:
Jeera - 1 spoon
Mustard seeds - 1 spoon
Urad dal - 1 spoon
Chana dal - 1 spoon
Curry leaves - 10-15

Cooking time: 20 mins

Procedure:
Take a pan and dry roast the jeera and keep aside.
In the same pan add 1 spoon oil. When oil is heated add onion, green chillies, garlic, bhendi, coriander leaves, salt and mint leaves.
When it is cooked remove from stove and allow it to cool.
Grind the jeera first and then add the bhendi mixture and grind it coarsely.
Heat the pan and prepare the seasoning by adding little oil.
Add the above seasoning to the bhendi paste.

Kobbari muttilu

Yesterday we had performed abhishekam pooja at temple so we had plenty of fresh coconuts at home. So that's the reason today it was all coconut varieties to try out :)

Ingredients:
Fresh coconut - 2 cups
Red chilli powder - 1 spoon
Coriander leaves - 1 cup
Mint leaves - 1 cup
Roasted chana dal - 1 cup
Coriander powder - 1 spoon
Garam masala powder - 1 spoon
Salt
Oil for deep frying

Cooking time - 20 mins

Procedure:
Grind roasted chana dal to fine powder and keep aside.
Now grind rest of the ingredients except oil.
Take a bowl and mix the above mixture with roasted chana dal powder.
Heat a vessel and add oil into it.
Once oil is heated take the lemon size coconut mixture and make it little flat (size of bangle) by applying oil to your palms or on plastic sheet.
When oil is heated deep fry it and now when coconut becomes golden brown remove from oil and keep on a tissue paper so that excess oil is removed.
Repeat the same steps for remaining mixture and serve hot.