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.