Chilli Cholle (chick peas)

I luv to have cholle with paratha, puri or rice even though I can eat them with any other curry. 

CHILLI CHOLLE..Sounds Intresting!! Is n’t it?? This time thought of making some different with chick peas. My co-sister always makes this recipe. The touch of sauces and spices makes it little different & more delicious. What she does when she boils cholle is make two dishes! Portion of it she makes curry & the other portion she makes chilli cholle specifically for kids & no doubt kids just loves this over curry.
 For a while I was also thinking to try this. Finally I prepared it & it came out really nice. Goes well with paratha, chapatti & rice too as a side dish…

Ingredients:

1 cup chick peas (Kabuli chana)
1 tea bag
Oil- 2-3 tblsp
1tsp cumin seeds
2-3 red chillies
2 medium size onion- cut in cubes
10-12 garlic cloves chopped
Chopped ginger- 1tblsp
3-4 green chilles chopped
Dried fenugreek leaves- 1tblsp
Chole / channa masala- 1tsp
1tblsp- tomato ketchup 
1tsp soya sauce
Salt as per the taste
Sugar- 1 tsp (Optional)
Black pepper- 1 tsp

Method:

 Soak chick peas for overnight. Boil the chickpeas in a cooker with salt, water & tea bag. 
Pressure cooks it till they becomes tender. Drain all the water & keep aside.
Heat Oil in a pan. Add dry red chillies & cumin seeds, allow them to splutter. Add chopped green chillies, garlic cloves, ginger, Onion. Sauté till they turn light brown in colour. Add fenugreek leaves. Add the boiled chickpeas. Adjust sugar & salt. Add chole masala, black pepper, Tomato ketchup & soya sauce.  Mix well & stir for another 2-3 minutes till cholle & masalas are evenly mixed. Your chilli cholle is done. Serve hot as a side dish with rice/ chapati.

Beetroot & black chickpeas fry

Ingredients:

Beetroot 2 nos- cut in small cubes
Black chickpeas- 1/2 cup ( soaked )
Cumin-mustard seeds- 1tsp
Dry red chilli - 2-3 nos broken
A few curry leaves
Chopped onion- 1/2 cup
2-3 green chillies Chopped
1-2 nos of garlic cloves- finely Chopped
salt as per taste
Oil- 1tblsp
lemon juice- 1 tblsp (optional)
Curry powder- 1tsp
grated coconut- 2tblsp

Method:

• Soak & then pressure cook the chickpeas till they becomes soft. drain all the water. 
•  Heat oil in a pan. splutter cumin-mustard seeds,dry red chilli & curry leaves.
•  Then add chopped onion, chopped green chillies & 1 tblsp of chopped garlic.. 
• Add the cut beetroots & saute well. cover a lid & let it cook till the beetroot becomes soft. Now add the boiled chick peas & mix well. adjust salt & add 1tsp curry powder. 
• Saute for another 2-3 mins.
• Then add 2tblsp of grated coconut & mix well. 
• Now switch off the flame. Atlast If u want u can add 1tblsp of lemon juice also...
• Your beetroot & chickpeas fry is now ready to serve...

Mulla alloo beans sorisha masala bhaja (radish,beans & potato fry odisha style)

Ingredients

1 cup Thickly sliced radishes (I used red one)
1 medium size potato (thickly sliced)
2-3 Garlic cloves
1 tbsp Mustard seeds
1 tsp jeera / cumin seeds
2 green chilies
Haldi/ turmeric powder 1 tsp
Mustard Oil
1 tsp cumin-mustard seeds
Salt

Method

Grind the mustard seeds , cumin seeds , green chilly & garlic cloves & make a fine paste .
Heat Oil in a pan and add cumin –mustard seeds. Let it splutter. Add haldi to oil. Saute & then add the veggies & saute for 2-3 min on medium flame. 



Then add mustard paste .Stir for 30-35 sec. Don't stir more to avoid bitterness.


 Then add ½ cup water to it. When water starts boiling Cover the lid. Let it Cook in low flame  till the veggies are cooked & all the water evaporates ,remove the lid. Mix well. Switch off the flame. Your bhaja is now ready to serve. 


Serve with hot steamed Rice..

Long bean poriyal

Ingredients:

long beans- 1/2lb & cut in to small pieces
potato- 1 large size peeled & cut in to small pieces (optional)
2 tblsp channa dal
2 tblsp urad dal
1 tblsp whole coriander seeds
3-4 dry red chillies
2tblsp grated coconut
2 garlic cloves
1 tsp tarmarind pulp
vegetable oil- 1tblsp

for seasoning
1 medium size onion- chopped 
turmeric powder- 1tsp
salt- as per the taste
coconut oil/ veg oil - 1tblsp
curry leaves- a few
uraddal- 1tbslp
dry red chillies- 2 nos broken
cumin/ mustard seeds- 1tsp

Method:

 Heat a a  kadhai,  add  cut potatoes &  green beans, add 2tblsp of water and a pinch of salt. then boil it  in low flame for 5-7 mins till they becomes tender. Once the veggies are cooked transfer them into a bowl and set aside.

 Heat a pan. Add 1 tbsp of oil.  When the oil is hot add channa dal, urad dal, coriander seeds, red chilies & garlic. Fry till they becomes light brown in color. cool for some time &  then  put them into a blender.


Add grated coconut & tamarind  pulp. grind them in to a coarse paste (not too smooth) adding a little water.


  
 Heat a pan. Add 1tblsp of oil. Add urad daal, dry red chilles , mustard cumin seeds.When the mustard seeds start crackling , add the curry leaves & chopped onion. saute till they become translucent. Add turmeric powder, mix well  & then add the blended Masala Paste.


Stir it on a low flame until it gets nice and dry. Finally put the veggies the pan , adjust salt and mix all together. 




Now your long bean poriyal is ready to serve...

serve hot with steamed rice/ sambar or u can serve with paratha/chapati as a side dish.

Bhendi Bhaja/ Okra stir fry

Ingredients:-

Okra/ bhindi/ ladiesfinger - 200 gm  (wash ,peel & cut in small size pieces)
 Potatoes  large size 1-2 nos (Wash peel & cut potatoes rectangular shape ) (optional)
cumin seeds -1tsp each
Red chillies 2-3
Haldi powder ½ tsp
Mustard Oil 2-3tsp
Onion chopped/ sliced 2-3 nos
1tsp ginger garlic paste
Salt as per the taste

Procedure:-

Heat Oil on a kadhai. Add Mustard Oil. Add cumin seeds . let it crackle. Add red chillies. Then add chopped onions & saute it for 1 min.Then add  the cut poato & okra .Fry it for for 2-3 min. 
 Add Salt and haldi powder. Mix well & cover the lid for 3-4 min till they are 90%done. 
Remove the lid .Then stir for another 5-7 minutes till they become soft & light brownish in colour.
 Switch off the flame.Your bhaja is ready. Serve it with any type of parathas/ roti/ rice & daal.


.

Potato & pumpkin Bhaja (Kakharu allu bhaja) କଖାରୁ ଆଲୂ ଭଜ୍ଜା

Potato & pumpkin Bhaja is my mom's classic recipe. Its full of flavor. A very easy and must try recipe! 

 Now this is pumpkin season....lots of pumpkins r thr in the stores...found some funny pumpkins in a near by store.. these r real pumpkins but we cant eat them....these r only for decoration...
just hav a look...

  

Ingredients:-

 Potatoes  2-3large size (Wash peel & cut into long rectangle pieces as shown in pic )
Yellow Pumpkin / butternut squash- 200gm  (Wash peel & cut into long rectangle pieces as shown in pic)
pancha phutan -1tsp 
Red chillies 2
slit green chillies- 2 nos..
turmeric/ Haldi powder- 1tsp
veg oil/ Mustard Oil 2-3tsp
large Onion -  2 nos chopped
Salt as per the taste

Procedure:-



Heat Oil on a kadhai. Add Mustard Oil. Add cumin/ mustard seeds let it crackle. Add red chillies.Then add chopped onions & saute it for 1 min.


Then add  the Potatoes.Stir continuously for 1 min. Then add the pumpkins, Add Salt and haldi powder.


cover it with a lid & cook the bhaja till 90% done. Remove the lid .Then stir the bhaja for another 2-3 minutes till the potato & pumpkins turns to  light brownish in color.. Your bhaja is ready. Goes well with hot parathas.

Chhuin allu Besara (Drumstick & potato sukhi bhaji with mustard paste)

Ingredients

Drumsticks -4-5
 Potato -2 nos
Chopped onion-1 lagre size
Mustard seed s-2 tbsp
Cumin seeds-1 tpsp
Green chillies -1-2 as per your taste
Red chilly powder- 1/2tsp
Garlic -5-6 cloves
Turmeric powder-1 tsp
1tsp Panch phutan (mix of  Cumin seeds, Mustard seeds, Fenugreek seeds, nigella seeds ,saunf )
Tomato-2 nos sliced
Oil 1-2 tbsp
 Salt

Method:

Make a fine paste of mustard seeds,green chillies and garlic cloves .Peel off the outerlayer of drumstick and cut it into pieces.Make “O” or "D" shape slices of potato.
Heat oil in a kadai add panch phutan & allow spluttering .Then add chopped onions.when the onions turned to golden brown in colour add the potatos.stir for some time about 1-2 min.add red chilly powder,haldi.Then add mustard paste stir for about 2-3 min.add about 1 ½ cup of water. When water starts boiling and drumsticks , tomatoes & salt.Cover the kadai with a lid and allow to cook for 5-10 mins till the water dries out & gravy becomes thick. Serve hot with rice.

One old sanp...

sending this to Cook with Spices- Poppy Seeds hosted by http://uk-rasoi.blogspot.co.uk

ladies finger fry/ Crispy bhindi

Ingredients -

200 gm ladyfinger/ bhindi/ okra

1 cup besan

Haldi- ½ tsp

1 tbsp corn flour

Ajwain- ½ tsp

1 tsp amchur powder (Optional) if you want u add put chat masala

1/2 tsp red chilli powder or as per your taste

Refined oil for frying

Salt to taste

Method

Clean the bhindis & split the bhindi in to 4 pieces length wise as shown in the pic. Wrap the bhindis in a paper towel so that they will soak the extra moisture from bhindi.

Mix besan, cornflour, haldi, chilli powder, ajwain, amchur/ chat masala powder and salt.

Now coat the ladyfingers in the prepared mix.

Leave it for 15-20 minutes.

Fry the ladyfingers till crispy & light brown in colour. Sprinkle some black salt on the ladyfingers & mix well & serve hot ..

sending this to Dish Name Starts with L hosted by http://akilaskitchen.blogspot.com

Tindora fry

Ingredients:-

pointed gourd, Tindora (kovakkai, kunduri) – 1 lb

Mustard/cumin seeds -1tsp each

Red chillies 2-3

Haldi powder ¼ tsp

Mustard / refined/ ccoconut Oil 2-3tsp

Onion  sliced -1 nos

Salt as per the taste

2 cloves of garlic- cut in to pieces

1tblsp fresh grated coconut

Procedure:-

Wash & cut the tindora in to thin slices.

Heat Oil on a pan. Add cumin / mustard seeds let it crackle. Add red chilies.

Then add sliced onions & garlic cloves & saute it for 1 min.

Then add  the tindora.. Add Salt and haldi powder. Mix well & cover the lid for 2-3 min till they becomes soft. Remove the lid  & fry till golden brown.add grated coconut.

 Mix well. Stir again for 2-3 min. Serve it with any type of parathas/ roti/ rice.

sending this to Cooking Challenge - Flavors of Tamilnadu hoasted by http://sweetkaramkapi.blogspot.com/2011/12/cooking-challenge-flavors-of-tamilnadu.html

sending this to New "U"hosted by http://vardhiniskitchen.blogspot.com