Black Channa masala

Ingredients:
Black Channa- 1 cup (soaked in water for 7-8 hrs)
1 large onion chopped
2 tablespoons vegetable oil
1 teaspoon cumin seeds
1tblsp Goner garlic paste
2 green chillies finely chopped
2 teaspoons garam masala
1 teaspoon cumin- coriander powder
1tsp red chilli powder
Salt as per taste
1/2 teaspoon turmeric
Pinch amchur/ dry mango powder
Curry laves- afew

INSTRUCTIONS

• Wash  & pressure cook the Kala channa with little salt and water for 3-4 whistles until soft. 
• Heat the oil in a frying pan.
•  Add the cumin seeds and when they starts crackling, add curry leaves, cut green chillies. Then add the chopped onion. Sautee till translucent. Add ginger- garlic paste and salt. Then add cumin coriander powder, red chilli powder, turmeric powder.
• Cook, stirring occasionally, until the masala is done. 
• Add the chickpeas. Add the amchur powder. Stir to combine. Reduce the heat to medium low and simmer, stirring occasionally, till it becomes dry (If U want gravy type u can add 1 cup of  water ). Now add garam masala. Mix well & season with chopped coriander leaves. 
• Serve  with hot hot chapattis.

Bhindi Masala

Bhindi Masala... my all time fav. dish with hot hot paratha...OMG while writing itself I am drooling ..This is a simple recipe with minimal ingredients.. The addition of kasturi methi powder brings a lots of flavor to this.. You can hav this with rice or chapati. So friends here is the recipe...

Ingredients

Bhindi/ Okra – 1lb 
Onions – 2 medium size , finely chopped
1 large Tomato - chopped
Ginger garlic paste - 1 tblsp
Red chilli powder - 1tsp
Cumin -Coriander powder - 2 tsp
Turmeric powder - 1/2 tsp
Dried Kasturi Methi - 1 tsp
Amchur powder - 1/4 tsp 
Veg oil- 3tblsp
Cumin seeds - 1 tsp
Salt to taste
Garam Masala powder – I tsp


Method 

Rinse the bhindi well. Spread them on a paper towel and let them dry , then  trim the ends and cut them  into 1" pieces.
Heat 1 tbsp. oil in a pan, add the bhindi and sauté on low to medium flame for 5-10 mts till they becomes soft & light brown in color. 
Remove from the pan and keep aside.
In the same pan  heat oil. Add cumin seeds and let them splutter. 
Add onions. Sauté till translucent.
Add ginger garlic paste and saute till the raw smell goes away.
Add  all the spices and mix well. 
Add chopped tomatoes and saute for 5 mts till they becomessoft.
Add the fried okra and mix well. Cook  for another 5-8 mts. 
Adjust salt  and add garam masala powder and mix well. 
Remove from flame.
Serve hot with rice or chapatis.

Chicken Pasta with white sauce

Ingredients:

Mix pasta –500 gms  (I mixed penny pasta & tie pasta )
250 gm chicken breasts cut in bite size pieces.
2 tblsp butter/ oilve oil
1 tsp garlic powder
1/2 cup chopped tomatoes
2 tblsp  all purpose flour
Milk- 1cup
Salt as per the taste
1 tblsp crushed black pepper
1tsp of red chilly flakes
1tsp of  dried oregano & basil
1/2 cup grated mozzarella cheese
1/4 cup chopped onion (Optional)

Method:

Boil the pasta as per the instruction. Drain all the water from pasta. 
Heat butter/ olive oil in a pan. Add chicken pieces. Stir & adjust salt, add pepper powder.
Stir fry the chicken pieces till slight brown in color &  crispy. Keep aside. 
Take a small bowl. Add flour & 4 tblsp milk to it. Whisk  to avoid lumps.
Heat a pan. Melt butter. Add milk & when it start boiling add the whisked flour & milk mix. Stir continuously to avoid lumps. Add red chilli flakes, garlic powder, crushed black pepper, basil & oregano .
Then add the boiled pasta , tomatoes, chopped onions  & stir fried chicken to it. Mix well. Adjust salt. Add cheese & Mix well.
Now your pasta is ready to serve.. serve hot & njoy.

Note: Instead of garlics u can sprinkle garlic salt / grated garlic too.

CAULIFLOWER SHRIMP

INGREDIENTS:

Chingudi (prawn) - 250 gm (washed & marinate with turmeric powder & salt
 Florets of a medium size CAULIFLOWER  
2 medium size Potato- cut into cubes
Ginger garlic paste- 2tblsp
1 large tomato- cut into cubes
1tblsp cumin-coriander powder
1tea spoon turmeric powder
1tsp garam masala powder
2-3 bay leaves
2-3 cardamom 
3-4 tbsp. mustard oil.
Salt to taste
Sugar- ½ tsp
2 medium size onions- chopped

Method:

Heat a pan, Add some mustard oil, Add marinated prawn, fry it till golden brown & keep aside.

Again heat 2tbsp oil. Add cauliflower florets & potatoes. Sauté till they turns to light brown in colour. Adjust salt.

Add 2 tbsp. of the mustard oil in the same pan, Add cardamoms & bay leafs. Then add chopped onion. Sauté till translucent. 
Add ginger garlic paste, turmeric powder, chilli powder & stir till raw smell goes away & oil appears in the masala.  Add tomatoes, cumin-coriander powder & salt. Again sauté till omatoes are done.

Add the veggies to it stir for 1-2 min. Add 1 cup of water & cover it  & let it cook for 5 min. when the veggies are done add the fried prawns & mixed it properly & cook it for another 2-3 minutes. 

Sprinkle garam masala & then switch off the flame. Add chopped coriander leaves for garnishing. Serve hot with plain rice.

POI Chingudi

INGREDIENTS:

Chingudi (prawn) - 200 gm (washed & marinate with turmeric powder & salt)
Poi (spinach malabar)-200 gm (washed, cut the poi stems & poi leaves)
2 medium size Potato- cut into cubes
Pumpkin cubes- 200 gm
2 medium size brinjals- cut in cubes & put them in cold water otherwise they will turn black
Ginger garlic paste- 2tblsp
1 large tomato- cut into cubes
1tblsp cumin-coriander powder
1tea spoon turmeric powder
1tsp garam masala powder
2-3 bay leaves
3-4 tbsp. mustard oil.
Salt to taste
Sugar- ½ tsp
1 tsp panch phutana (mix of cumin+ mustard+ nigella+ saunf + fenugreek seeds)
2 medium size onions- chopped

Method:

Heat a pan, Add some mustard oil, Add marinated prawn, fry it till golden brown & keep aside.
Then add 2 tbsp. of the mustard oil in the same pan, add panch phutana when it starts spluttering, add bay leafs. Then add chopped onion. Sauté till translucent. 
Then add ginger garlic paste, turmeric powder, chilli powder & stir till raw smell goes away & oil appears in the masala.  Add tomatoes, cumin-coriander powder & salt. Again sauté till tomatoes are done.
Add the veggies (potato, pumpkin, brinjal, poi stems) into it stir for 1-2 min.
Now cover it  & let it cook for 5-7 min. when the veggies are 70% done add the chopped poi leaves. Mix well & again cover with the lid & cook for another 5-7 min. till the veggies are done. 
Then add the fried prawns & mixed it properly & cook it for 2-3 minute. Sprinkle garam masala & then switch off the flame. 
Serve hot with plain  rice & daal.

Chicken Taco @ home

A taco is a traditional Mexican dish composed of a corn or wheat tortilla folded or rolled around a filling. A taco can be made with a variety of fillings, including chicken, seafood, vegetables and cheese, allowing for great versatility and variety. A taco is generally eaten without utensils and is often accompanied by garnishes such as salsa, avocado or guacamole, cilantro, tomatoes, minced meat, onions and lettuce.

This is so easy to make &healthy too.

Ingredients

1 tablespoon veg/olive oil
1 medium red onion, finely chopped
1 tbsp chopped garlic  
200g boneless, skinless chicken thighs (cut in to small bite size pieces)
2 ripe chopped tomatoes
1 capsicum chopped
1/2 cup corn kernels
salt to taste
8 Taco size corn tortillas
1tsp black pepper powder
1/2 cup grated cheese
lemon juice as per the taste (u can add sour cream too)


Instruction:

Heat oil in a frying pan over medium heat. Add chicken. saute till they becomes 
soft and browned.
Add onion and garlic. Cook for 3 to 4 minutes or until tender. 

Add capsicum,corn, pepper powder and salt. saute for 2-3 min on high flame till they becomes golden brown & crisp.
Take a bowl. Put chopped onion and tomatoes.add salt & pepper. add lemon juice. mix well

Heat a griddle. cook taco shells for 1-2 minutes or until browned. 
Spoon the cooked mixture into shells. Top with onion tomato mixture and cheese. Serve hot.






Note:

•  U can use guacamole, kidney beans  to this
• IF U want U can also fry the Tacos.

VEG PUFF

Veg Puff...I Never get bored of these beauties & the hubby's fav. appetizer too.. I can still remember the college times.. during lunch break this used to be our favorite  snacks. In India we get veg puffs in most of the bakeries, the smell of fresh hot veg puffs  is absolutely tempting.
As now I m staying in US we can't get these freshly baked puffs in bakeries but the puff pastry sheets are easily available in all grocery store. So whenever U want to give yourself this delicious treat, just bring the sheets out of the refrigerator, thaw them,  prepare the stuffing & bake it in oven.. The aroma of freshly baking veg puffs... Aaahhhh...heavenly..you will get to know when you will bake it in your oven...
It is very popular  as its so appetizing, spicy, delicious , mouthwatering , tempting & satisfying. 
Yesterday It was a pleasant cold weather in the evening so thought of making this for the hubby who will be returning from the office & will b happy to see his fav snacks waiting on the table... 

 so before I bore all of you & u will start yawing..:P let me start the recipe...Everyone has their unique recipes mine as follows..

Ingredients:

1 sheet frozen puff pastry
2 Medium size Potato
1 Carrot chopped
Handful Green Peas
1 small capsicum chopped
1 Small Onion chopped
1tsp cumin-coriander powder
½ tsp turmeric powder
1 tsp Garam Masala
1 tsp Ginger Garlic crushed
1 tsp Chat masala (u can add 1tsp lemon juice too if u don’t have chat masala)
1 tsp Cumin seeds
1tsp of Red chilli powder
salt to taste
dry kasturi methi – 1 tsp

Method 

First  thaw the Pastry sheet at room temp. for about 40-45 min, only the quantity needed. 
Preheat oven at 400F.  
Meanwhile boil the potatoes until cooked. 
Heat 2 tbsp of oil in a pan, splutter the cumin seeds, dry kasturi methi, add  onion sauté till translucent.
Add crushed ginger garlic . Saute. Add chilli powder, turmeric powder, cumin-coriander powder. Mix well. Sauté till the masala is done. Now add capsicum, green peas & carrots. mix well with masala & cover it. Cook till they becomes soft. Now its time to add the boiled potatoes. slightly mash the potatoes & add to the cooked veggies. Adjust salt to taste , add chat masala & garam masala to it.
 Sauté them for about 2-3 mins till all the veggies are well coated with masala & salt.

  Now turn off the heat. Let it cool.  
Now Cut the pastry sheets to equal sized rectangles. 
Put 1 tblsp of stuffing in the centre. 


Fold the pastry to make rectangle/ triangle. Use a fork  gently to press the sides to seal the puff properly.

 Put them on a greased baking sheet and place it in the pre heated oven. Bake for about 15 mins or until golden brown.


 Transfer them to the cooling rack & allow them to cool for 5-10 min.


Serve with tomato ketchup.