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Monday, August 3, 2020

Kala Chana Chaat / Black Chickpea Salad / Chana Chaat Recipe - Chaat Recipes

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Kala Chana Chaat
Ingredients
Kala chana /  Black Chickpea  - 1 & 1/2 cups
( wash and soak chana in water overnight,next day pressure cook with some salt,drain the water and keep it aside)
Chopped onion - 2 tbsp
Chopped tomato - 1 small
Chopped green chillies - 1
Chopped coriander leaves - 1 tbsp
Chopped carrots - 2 tbsp
Lemon juice -1/2 tbsp
Spice powders diluted with some water to make a semi thin paste
Chaat masala - 3/4 tsp
Red chilly powder - 1/2 tsp
Coriander powder - 1/2 tsp
Salt to taste
Jeera powder - 1/2 tsp
Tempering
Hing - 1/8 tsp
Oil - 3 tsp
Grated ginger - 1/2 tsp
Garnish
Chopped coriander leaves and sev

images of Kala Chana Chaat / Black Chickpea Salad / Chana Chaat Recipe - Chaat Recipes
Kala Chana Chaat
Method
Heat oil in a pan temper it with jeera,hing and ginger fry for a minute.
Now pour the diluted spice powders mixture and in low flame cook till raw smell has disappeared.
Add the cooked kala chana and mix well still everything is combined,
Switch off the stove and let the channa cool.
Take a bowl add the cooked channa next add all above ingredients mentioned.
Lastly squeeze the lemon juice and gently mix.
Garnish with chopped coriander leaves and sev.
Serve immediately!

Note:
You can add boiled and cubed potatoes and chopped cucumbers too.

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Spicy Fish Curry / Meen Kuzhambu

Ingredients fried in 1tsp of oil & ground to a smooth paste
Chopped onion-1/2
Whole pepper-25
Garlic-2
Curry & Coriander leaves-little
Tomato-1/2
Salt to taste
Turmeric powder-1/4tsp
Hot curry powder-3/4 tsp
Fennel seeds-1/2tsp
(fry above ingredients till light brown & grind)
Other ingredients
Tamarind juice-2 cups
Fish slices-6
Tempering
Oil-5tsp
Vadavam-1tsp
(or mustard,methi,jeera-little)
Cinnamon-a small piece
Cloves-2
Curry leaves-little
Slit green chillies-4
Sliced garlic-2
Method
Mix the ground paste in tamarind juice & keep it aside.Heat oil in a pan & temper it.Pour the tamarind mixture & cook it till raw smell disappears & gravy is thick.Add the fish pieces just give a boil.Switch off the gas & garnish it with curry leaves.Serve it with rice.


Simple Fish Curry / Meen Kulanbu . Fish Curry With Mango
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Wednesday, July 29, 2020

Ulundhu Kali Recipe / Ulunthankali / Urad Dal Kali / Uluthangali

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Ulundhu Kali
Ingredients
Whole black urad dal with skin / Ulundhu - 1/4 cup
Naatu sarkarai - 1/2 cup
( If using jaggery or palm  jaggery add only 1/4 cup)
Sesame oil - 1/4 cup
Water - 1 & 1/2 cups


Method
Heat a pan add the urad dal and in low flame dry roast till nice aroma comes out and light brown. Do not over fry and burn.
Cool completely and dry grind to a semi smooth powder.
Add water and nattu sarkarai or jaggery in a pan once they dissolve filter to remove impurities.
Now pour the liquid in a heavy bottomed pan add the powdered urad dal and mix till there are no lumps.Now switch on the stove and in low flame cook the kali till its thick.
Slowly add the sesame oil and mix till the kali leaves the sides of the pan.
Switch off the stove and enjoy!


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Tuesday, July 28, 2020

Cauliflower Arisi Paruppu Sadam / Arisi Paruppu Sadam With Cauliflower Rice - Cauliflower Rice Recipes

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Cauliflower Arisi Paruppu Sadam
Ingredients
Frozen cauliflower rice-2 cups heaped
( If using fresh cauliflower then grate the cauliflower and steam till cooked and then use)
Thoor dhal - 1/4 cup
Water - 1 & 1/2 cups
Turmeric powder-1/2 tsp
Salt to taste
Diced tomato-1
Chopped onions - 1/2
Curry leaves-little
Chopped garlic-4
Tempering
Oil -6 tsp
Mustard-1tsp
Urad dal-1tsp
Channa dal-1tsp
Jeera - 1/4 tsp
Hing-1/4 tsp
Red chillies - 3


Method
Wash thur dal and add it into a pressure cooker,pour water add turmeric powder pressure cook.Do not cook till the dal is soft and mashed.
Heat oil in a pan temper it with above ingredients.Next add the onions,curry leaves,tomato & garlic fry till onions are light brown.
Now add the cauliflower rice,salt and turmeric powder and saute for 2 minutes,lastly add the cooked dal and in low flame cook till well combined.
Garnish with curry leaves and enjoy with any side dish you like.


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Friday, July 24, 2020

Kuzhalappam / Kuzhalappam A Kerala Snack Recipe / Kerala Kuzhalappam / Kullalappam / Rice Flour Cannoli

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Kuzhalappam
Ingredients
Rice flour - 1 cup
( i used the store bought)
Boiling water - 1 cup
(quantity depends upon the quality of the rice)
Black sesame seeds - 1 tsp
( as i did not have i used white sesame seeds)
Oil to deep fry as needed
Ingredients to be crushed
Jeera /Cumin seeds - 3/4 tsp
Garlic - 1 large clove or 2 small cloves
Small red pearl onion - 3
( as i did not have i used chopped 2 tsp of white onion)
Fresh grated coconut - 2 tsp
Salt to taste
(Take a mixi jar add the above ingredients and crush them,do not add any water)

Kuzhalappam / Kuzhalappam A Kerala Snack Recipe / Kerala Kuzhalappam / Kullalappam / Rice Flour Cannoli

Method
Take a pan add the rice flour dry roast till its hot,do not over fry and burn it.
Take a wide boil add the roasted rice,crushed ingredients and sesame seeds.
Pour the boiling water and mix it up well using a wooden spoon.
Cover it with a lid and rest it for a minute,using your palm while still warm knead to a smooth dough.


Divide the dough into small balls,take a ball and place it on a greased plastic sheet and gently flatten it.Cover it with another oiled sheet and press to get a semi thick disc.
Roll the disc like a tube and press the overlapped edge to stick.


Heat oil in a pan and deep fry in medium low flame till crisp and light brown on all sides.
Remove it on a kitchen tissue,cool completely and store it in an air tight container!

Note:
a) Quantity of water will depend upon the quality of rice.Add water little by little,the dough should look like a non sticky smooth soft dough.
b) Always use only boiling water do not add cold water.
c) Keep the kneaded and rolled dough covered always


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Thursday, July 23, 2020

Poha Sticks / Crispy Poha Sticks / Poha Fingers / Poha Rolls / Aloo Poha Stick - Easy Evening Snack Recipes

images of Poha Sticks / Crispy Poha Sticks / Poha Fingers / Poha Rolls / Aloo Poha Stick - Easy Evening Snack Recipes
Poha Sticks
Ingredients
Boiled potatoes - 1 large
Powdered thin poha / Flattened rice - 1/2 cup
(add according to the need,consumption of poha depends upon the quality of the potato)
Salt to taste
Red chilly flakes - 1 tsp heaped
Jeera powder - 1/2 tsp
Chaat masala - 1/2 tsp
Turmeric powder - 1/4 tsp
Sesame seeds - 1 tsp
Chopped spring onions - 1 tsp
( you can replace with coriander leaves)
Oil to deep fry as needed



Poha Fingers
Method
Take a bowl mash the potatoes till smooth.Make sure there are no lumps.
Now add all the mentioned above ingredients, mix and form a dough.
Do not add any water or oil to mix.
Take small portion of the mixture and roll it out to the thickness you want,cut it into finger size.
Heat oil in a pan and deep fry these in medium flame till crisp and light brown on all sides.
Remove and serve these poha sticks hot with ketchup.
This is a perfect evening tea time snack.


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Cauliflower Pongal / Cauliflower Rice Pongal / Cauliflower Rice Ven Pongal / Pongal With Cauliflower Rice

images of Cauliflower Pongal / Cauliflower Rice Pongal / Cauliflower Rice Ven Pongal / Pongal With Cauliflower Rice
Cauliflower Rice Pongal
Tempering ingredients
Oil - 1 tsp
Ghee - 2 tbsp
Crushed whole black pepper - 3/4 tsp
Jeera - 1/2 tsp
Cashew nuts - 8 chopped
Grated ginger - 1 tsp
Slit green chillies - 2
Curry leaves few
Hing - 1/8 tsp
Other ingredients
Frozen cauliflower rice - 2 cups
( If using freshly grated cauliflower then steam till cooked or microwave for 5 to 6 minutes)
Yellow moongh dal - 1/4 cup
Salt to taste
Turmeric powder - 1/4 tsp

images of Cauliflower Pongal / Cauliflower Rice Pongal / Cauliflower Rice Ven Pongal / Pongal With Cauliflower Rice
Cauliflower Ven Pongal
Method
Add moongh dal to a pressure cooker and dry roast till nice aroma comes out,pour 1 & 1/2 cups of water and turmeric powder pressure cook till soft.
Heat ghee and oil in a pan and temper it with above mentioned ingredients.
Now add the cooked dal,cauliflower rice and salt mix well.
Pour 1 cup of hot water and in low flame cook till cauliflower rice is cooked and well combined.
Switch off the stove garnish with curry leaves and serve hot.


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Wednesday, July 22, 2020

Mango Rose Delight / Rose Mango Delight / Easy Mango Delight / Mango Delight - A Quick Mango Dessert

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Mango Rose Delight
Ingredients
Butter pound cake - 1 medium size
(I used store bought,trim the cake and cut into 3 semi thick square pieces))
Ripe sweet mango - 1 small size chopped
( peeled and chopped)
Cardamom powder - 1/4 tsp
Milk - 1/2 cup
Rose syrup / Rooh Afza - 2 tsp
Sugar - 1/2 tsp ( optional)
Chopped nuts - 2 tsp
( I used almonds and pistachio)
Honey - 1 tsp
( add only if your mangoes are not sweet)

images of Mango Rose Delight / Easy Mango Delight / Mango Delight - A Quick Mango Dessert
Mango Delight


images of Mango Rose Delight / Easy Mango Delight / Mango Delight - A Quick Mango Dessert
Easy Mango delight
Method
Take a mixi jar add the mango cubes (save some for garnish) ,honey and cardamom powder.Blend to a fine puree,keep it aside.
Add the sugar and rose syrup to the milk mix till sugar has dissolved.
Take a tray or shallow plate place a cake piece and spread the mango puree evenly on top.sprinkle some nuts.
Place the second cake slice on top and repeat the same.Finish it off with the 3rd slice.
Sprinkle chopped mango cubes and nuts on top.Drizzle some rose syrup.
Slowly pour the rose milk at the base.Keep it in fridge for 30 minutes and serve cold.
Enjoy this easy mango rose delight!

Note:
Use your imagination and create with different fruits and the base liquid.

For more Mango recipes click HERE


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Tuesday, July 21, 2020

Coconut Cauliflower Rice / Cauliflower Coconut Rice

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Cauliflower Coconut Rice
Ingredients
Frozen cauliflower rice - 2 cups ( heaped)
( If using fresh cauliflower then grate the cauliflower and steam till cooked and then use)
Freshly grated coconut - 1/2 cup
Salt to taste
Pepper powder - 3/4 tsp
Chopped green chilies - 2
Curry leaves few
Tempering
Oil - 1 tbsp
Mustard - 1/2 tsp
Urad dal - 1 tsp
Channa dal - 1 tsp
Hing - 1/4 tsp
Chopped cashew nuts - 8

images of Coconut Cauliflower Rice / Cauliflower Coconut Rice
Cauliflower Coconut Rice
Method
Heat oil in a pan temper with mustard,urad dal,channa dal,cashew nuts and hing saute till light brown.Add green chillies,few curry leaves and fry for a minute.
Now add the cauliflower and grated coconut,in low flame saute till raw smell has disappeared and cauliflower is dry and cooked.
Lastly add salt and pepper powder,toss them well.
Garnish with curry leaves & serve them warm.


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