Showing posts with label channa. Show all posts
Showing posts with label channa. Show all posts
Bhindi Channa Masala Rice
Saturday, April 5, 2014
I know how most of us will breaking our heads to come out a simple,quick and pect lunch box dishes to our lil ones. But fortunately i dont need to pack foods for my lil one, instead of it i have to pack foods for my better half as he dont like to have his lunch in his office canteen. Obviously i have to cook almost everyday to pack him some healthy,quick,easy lunch dishes with veggies definitely. Two days back, i quickly prepared this yummy masala rice simply with bhindis and cooked channa aka chickpeas, trust me this combo works out wonder and my H happily carried this flavourful masala rice for his lunch and enjoyed thoroughly.Sending this delicious rice to my own event CWS-Chickpeas guest hosted by Kavi of Foodmania.
2cups Cooked rice
1no Onion (chopped)
12nos Bhindis/Ladys finger (chopped)
1cup Cooked chickpeas
1/2tsp Mustard seeds
1/2tsp Urad dal
Few curry leaves
Oil
Salt
To Grind:
1tsp Cumin seeds
1tsp Channa dal
1tsp Peppercorns
1inch Cinnamon stick
2nos Cloves
2tsp Coriander seeds
3nos Dry red chillies
Heat few drops of oil, roast all the ingredients given in the list To grind,one by one until they turns golden brown, grind them as fine powder and keep aside.
Meanwhile heat few drops of oil in a pan, fry the chopped bhindis until they turn soft.
Heat enough oil, lets splutter the mustard seeds,urad dal, curry leaves, add immediately the chopped onions, saute for few minutes with salt until they turns soft..
Add the chickpeas, grounded powder and saute again for few seconds, now add the cooked rice,already cooked bhindis, toss gently everything until the rice get well mixed.
Serve hot with papads.
2cups Cooked rice
1no Onion (chopped)
12nos Bhindis/Ladys finger (chopped)
1cup Cooked chickpeas
1/2tsp Mustard seeds
1/2tsp Urad dal
Few curry leaves
Oil
Salt
To Grind:
1tsp Cumin seeds
1tsp Channa dal
1tsp Peppercorns
1inch Cinnamon stick
2nos Cloves
2tsp Coriander seeds
3nos Dry red chillies
Heat few drops of oil, roast all the ingredients given in the list To grind,one by one until they turns golden brown, grind them as fine powder and keep aside.
Meanwhile heat few drops of oil in a pan, fry the chopped bhindis until they turn soft.
Heat enough oil, lets splutter the mustard seeds,urad dal, curry leaves, add immediately the chopped onions, saute for few minutes with salt until they turns soft..
Add the chickpeas, grounded powder and saute again for few seconds, now add the cooked rice,already cooked bhindis, toss gently everything until the rice get well mixed.
Serve hot with papads.
Chickpea Channa Dal Halwa SNC Challenge
Friday, February 14, 2014
First day of every month, i know most of us will check our mails just to know wat we guys have to cook for a fantabulous SNC challenge. I was super thrilled to check my mails this morning and i was surprised to see two beautiful dishes, for the Southern team Kirti challenged us with a droolworthy and irresistible channadal halwa while Swasthi challenged the opposite Northern team with flavourful Hyderabadi dum briyani.
I can talk for hours about this beautiful event started by Divya Pramil of You Too Can Cook. The motto of this event is to exchange an Indian recipe between two teams. One team is Southern team (bloggers born and brought in South India) and the another one team is Northern team (food bloggers born and brought in North India). Every first of a month, a blogger from each team will challenge a recipe from their origin and the opposite team have to cook the recipe challenged by the other team.
I have tasted this channadal halwa long back at one of my friends potluck party and i still remember the taste of this smooth and droolworthy halwa. Am damn sure you cant stop urself just with few spoons of this halwa. Thanks Kriti, we just love it and am just enjoying this halwa loaded with beautiful flavours.Sending to my own event Cooking with Seeds-Dals.
I can talk for hours about this beautiful event started by Divya Pramil of You Too Can Cook. The motto of this event is to exchange an Indian recipe between two teams. One team is Southern team (bloggers born and brought in South India) and the another one team is Northern team (food bloggers born and brought in North India). Every first of a month, a blogger from each team will challenge a recipe from their origin and the opposite team have to cook the recipe challenged by the other team.
I have tasted this channadal halwa long back at one of my friends potluck party and i still remember the taste of this smooth and droolworthy halwa. Am damn sure you cant stop urself just with few spoons of this halwa. Thanks Kriti, we just love it and am just enjoying this halwa loaded with beautiful flavours.Sending to my own event Cooking with Seeds-Dals.
1cup Channadal
3/4cup Ghee
3/4cup Sugar
2+1/2cups Milk
1/2tsp Cardamom powder
Few Almonds and melon seeds
Wash and soak the dal atleast for 3-4hours.
Pressure cook the dal with a cup of water upto 3 hisses, remove the excess of water and let it cool.
Mash gently the cooked dal to make a bit coase paste.
Heat ghee in a heavy bottom pan, add the mashed dal and fry on medium flame until the raw smell of the dal goes off and a nice aroma comes out.
Add the milk and cook in high flame and cook again.
Finally add the cardamom powder,sugar along with chopped almonds,melon seeds and cook again for few more minutes.
Serve hot in a small bowl or spread this halwa in a greased plate and slice it you desire.
Gobi Channa Wrap Chickpeas Cauliflower Wrap
Wednesday, January 15, 2014
Cauliflower is one of our family favourite veggie, cook it either in steam or in curry everyone at home will definitely enjoy this veggie. Actually cauliflower season is between november to may here, but thanks to frozen section we get this cauliflower florets easily anytime. Have you ever tried combining both cauliflower and channa?? if not give a try..I cooked this beautiful dish today for our lunch and served along with rice and kurma.
With leftover gobi channa, i quickly finished them as this super filling wrap with some homemade chappathis.Obviously our dinner was this fantastic,protein packed wrap. To make this gobi channa more flavourful and healthier, i added some kasuri methi.A super satisfying and definitely a healthy wrap to carry if you are planning for a picnic.Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#27.Sending to Only Legumes guest hosted by Nalini,event by Pari.
20nos Cauliflower florets
1cup Channa/Chickpeas (soaked and cooked)
2nos Onions (chopped finely)
2nos Tomatoes (chipped finely)
1tsp Ginger garlic paste
1tsp Red chilly powder
1tsp Coriander powder
1/2tsp Garam masala powder
1tsp Fennel seeds
1tbsp Kasuri methi
Salt
Oil
Heat enough oil, let crack the fennel seeds, add immediately the chopped onions and ginger garlic paste, saute until the onions turns transculent.
Add now the chopped tomato pieces and cook until they turns mushy.
Now add the cauliflower florets, cooked chickpeas with red chilly powder, coriander powder, garam masala powder and enough salt, saute everything in simmer until the spices gets well mixed with the veggies...
Cook everything in simmer until the oil get separates from the masala.
Immediately add kasuri methi, toss gently until the masala gets well mixed, cook everything in simmer for few minutes and put off the stove.
For wrap:
Chappathis (as per need)
Gobi channa (as per need)
Cook the already prepared chappathis on both sides until they get well cooked.
Place enough gobi channa in chappathis, roll them as a wrap and enjoy.
With leftover gobi channa, i quickly finished them as this super filling wrap with some homemade chappathis.Obviously our dinner was this fantastic,protein packed wrap. To make this gobi channa more flavourful and healthier, i added some kasuri methi.A super satisfying and definitely a healthy wrap to carry if you are planning for a picnic.Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#27.Sending to Only Legumes guest hosted by Nalini,event by Pari.
20nos Cauliflower florets
1cup Channa/Chickpeas (soaked and cooked)
2nos Onions (chopped finely)
2nos Tomatoes (chipped finely)
1tsp Ginger garlic paste
1tsp Red chilly powder
1tsp Coriander powder
1/2tsp Garam masala powder
1tsp Fennel seeds
1tbsp Kasuri methi
Salt
Oil
Heat enough oil, let crack the fennel seeds, add immediately the chopped onions and ginger garlic paste, saute until the onions turns transculent.
Add now the chopped tomato pieces and cook until they turns mushy.
Now add the cauliflower florets, cooked chickpeas with red chilly powder, coriander powder, garam masala powder and enough salt, saute everything in simmer until the spices gets well mixed with the veggies...
Cook everything in simmer until the oil get separates from the masala.
Immediately add kasuri methi, toss gently until the masala gets well mixed, cook everything in simmer for few minutes and put off the stove.
For wrap:
Chappathis (as per need)
Gobi channa (as per need)
Cook the already prepared chappathis on both sides until they get well cooked.
Place enough gobi channa in chappathis, roll them as a wrap and enjoy.
Subscribe to:
Posts (Atom)
