DRY KALA CHANA RECIPE (BLACK CHICKPEA)

DRY KALA CHANA RECIPE
(BLACK CHICKPEA)

KALA CHANA is very tasty and nutritious to eat . This recipe is most important to make in NAVRATRI PUJA as a prashad along with suzi halwa & puri. But you can have this recipe for any time especially  for breakfast is good. This dry black chickpeas is best combination goes for SUJI HALWA AND PUFFY POORI.  Let us start to make DRY KALA CHANA

INGREDIENTS :-

* Black chana - 400gm

* Salt -1 tsp

* Oil - 2 tbsp

* Cumin seeds - 1/2tsp
* Asafoetida - 1 pinch
* Turmeric powder - less than small 1/4 tsp

* Coriander powder - 1 tbsp

* Red chilli powder - less than small 1/4 tsp

* Ginger grated - 1" piece

* Mango powder -1/2 tsp

* Garam Masala -1/4 tsp

* Tomato puree - 4 tbsp

* Green chilli, grated mooli, chopped tomato and green coriander leaves for garnishing

METHOD :-

 1. Soak kale channe in water for overnight
2. Drain out soaked kale chane from water and place in pressure cooker along with 2 cup of water and salt
3. Close the lid and let it boil till one whistle comes, then boil for 10 minutes on low flame.
4. When pressure of cooker release itself, open the lid and take out the channe in a bowl and keep gravy aside
5. Heat pan and place oil in it. Now put cumin seeds and asafoetida in hot oil. Let it crackle, then add
tomato puree and grated ginger.Roast it for few seconds.
6. Put all ingredients turmeric powder, coriander powder, red chilli powder, mango powder, garam masala and mix very well. After oil separates from all ingredients.
7. Add channe and stir all spices with spatula
8. Also add kept gravy aside and let it simmer till gravy becomes thick. Cook for two minutes while you stir regularly
9. Turn off flame and take out dry channe in a plate or bowl
10. Garnish with green coriander leaves, chopped tomato, green chilli and grated mooli.
11. Serve it with PUFFY POORI  SUJI HALWA

NOTE:-
If you like my recipe plz leave your comments that is more valuable for me.

GHIYA KA RAITA (BOTTLE GOURD)

GHIYA KA RAITA

Ghiya ka Raita is very quick and easy recipe. There are many variety of raita like Boondi raita, pumpkin raita, onion, pineapple and mix vegetable raita. Most of the time curd recipe is served with sumptuous food that helps for digest. Ghiya ka raita is best compliment for pooris, paratha etc.let us see how to make GHIYA KA RAITA

INGREDIENTS:-

* Ghiya -1 small

* Curd - 1/2 kg

* Black salt - 1/4 tsp

* Black pepper powder

* Sugar - 1pinch
* Ginger (grated) - less than small 1/4 tsp

* Cumin seed powder (roasted) - 1/2 tsp

* Coriander leaves for garnishing

METHOD:-

1. Peel ghiya and wash. Then grate and boil in pressure cooker on medium flame till one whistle comes. 

2. Let it cool and open the lid.

3. Strain it with the help of strainer

4. Now place beaten curd in a bowl and add boiled grated ghiya Mix it well.

5. Add salt ,black pepper, grated ginger roasted cumin powder & sugar

6. Garnish with coriander leaves and serve with paratha LACCHA PARANTHA Poori PUFFY POORI or BEDMI PURI

 http://aishvaryasbharrat.blogspot.in/2015/05/radish-leaves-paratha-muli-ke-pataon-ka.html

NOTE :-

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PYAZ (ONION) KI KACHORI

PYAZ KI KACHORI

 Pyaz Ki Kachori is a very popular & delicious Rajasthani dish. It can be made at home and served as snacks or in breakfast. Its best compliment is with Aloo ki subzi. Let us see what ingredients is required for making Kachori.

INGREDIENTS:- 

* 2 Cup maida 

* 2 Tbsp ghee 

* 1 Tsp baking powder 

* Salt to taste

* Cold water for making dough

FOR STUFFING:- 

* 2 Cups finely chopped onions

* 1 Tsp nigella seeds (kalonji) 

* 2 Tsp fennel seeds 

* 2 Tbsp besan 

* 2 Tsp coriander powder

* 1 Tsp amchur powder

* 2 Tsp chilli powder

* Salt to taste

METHOD FOR MAKING DOUGH :-

** In a big bowl place maida , ghee , baking powder and rub it by using your fingertips. Knead dough adding little water at a time, keep the dough aside and let it rest for ten minutes

METHOD FOR MAKING FILLING:-

* Heat oil in a pan, add the nigella seeds, fennel seeds, and onions, mix well and saute on a medium flame for 5 minutes.

* Add the besan and spices and salt and cook on a medium flame for 2 minutes, keep stirring occasionally. Remove from flame and let it cool down .

HOW TO MAKE KACHORI :-

1. Now divide the dough it into equal portions, make smooth ball, then flatten and roll it evenly into circle.
2. Take one rolling dough and make an impression in the middle with your thumb to make it look like a small cup
3. Place some stuffing of onion  in the center.
4. Apply water on the edges to bring together all the edges and pinch them. Press the edges downwards below and roll into a 4-5 inches kachori. prepare all kachoris like these. keep the kachoris covered with a wet cloth.

5. Now heat a oil in a kadai and fry kachori one by one on a low medium flame fry till it become golden and crispy
6. Take out on a paper that absorb extra oil
7. Store in an airtight container when completely cool.

8. Serve kachori hot with some coriander chutney, tamarind chutney and aloo subzi depending on your choice

NOTE :-

If you like my recipe plz leave your precious comments. See recipe for aloo subzi
 http://aishvaryasbharrat.blogspot.in/2015/05/aaloo-ki-sabji-side-dish-potato-with.html

and for coriander chutney
http://aishvaryasbharrat.blogspot.in/2015/06/coriander-chutney.html

PANCAKE LENTIL BURGER

PANCAKE LENTIL BURGER

LENTIL PANCAKE BURGER is one of my family's favourite and complete nutritious

food for lunch. These wonderful burger have undergone several transformation since i first tried for my lovely granddaughter. So let us see what ingredients are required to prepare this interesting LENTIL PANCAKE BURGER 

INGREDIENTS:-

* 1 Tbsp oil  

* 2 Tsp finely chopped garlic 

* 2 Tsp finely chopped ginger 

* 1 Tbsp finely chopped onion 

* 1 Tsp finely chopped green chilli 

* 1 Tsp finely chopped celery 

* Salt to taste

* 1 ½ Tbsp finely chopped carrots 

* 1 ½ Tbsp finely chopped french beans 

* 2 Tbsp boiled and grated potato 

* ½ Cup boiled mixed lentils 

* 1 Tbsp breadcrumbs 

* 2 Tsp chopped coriander 

* 2 Tsp oil for shallow frying   

* ½ Sliced tomato  

* ½ cucumber slices

FOR PANCAKE BATTER:-

* ½ Cup refined flour  

* 1 ½ Tbsp gram flour 

* ½ Tsp turmeric powder 

* Crushed black pepper to taste

* Salt to taste

* ½ Cup milk 

* 1 Tsp baking soda 

METHOD:-

1. In a pan add oil, finely chopped garlic, finely chopped ginger, finely chopped onion, finely chopped green chilli, finely chopped celery, salt, finely chopped carrots and finely chopped french beans and sauté.

2. For the filling; in a bowl add the sautéed vegetables, boiled and grated potato, boiled mixed lentils, breadcrumbs and chopped coriander and mix.

3. To make the pancake batter; in a bowl add refined flour, gram flour, turmeric powder, crushed black pepper, salt, milk and baking soda and whisk.

4. In a hot pan add oil. Make a patty of the filling and pan sear it from both sides. 

5. In another pan add the batter and make a pancake. Once cooked, remove and cut with a ring mould. Make one more.

6. Place one pancake on a plate. Add sliced onion, prepared patty, sliced tomato, sliced cucumber and gherkins and cover with the other pancake to make a burger.

7. Serve the lentil pancake burger with tomato ketchup.

ALOO MATAR SABJI

ALOO MATAR KI SABJI

Aloo muttar is one of the most popular north indian side dish, that is loved by indians across the world too. Today i am giving a tasty and spicy combination of Potatoes with green peas gravy recipe that is cooked in very easy and simple way

ALOO MATAR KI SABJI 

INGREDIENTS:-

* Oil - 2 tbsp

* Potato - 250gm 

* Peas peeled - 1/2 cup

* Tomatoes - 2 -3

* Green chillies - 2

* Ginger ` - 1’' piece
* Cumin seeds - 1/2 tsp
* Asafoetida - 1 pinch
* Bay leaf - 1
* Salt to taste
* Turmeric powder - 1/4 tsp
* Coriander powder - 1 tbsp
* Kasuri methi (optional) - 1/2 tsp
* Red chilli powder - 1/2 tsp
* Garam masala - less than 1/4 tsp
* Coriander leaves for garnishing

METHOD :-

1. Cut potato in square pieces & grind tomatoes ,green chillies ginger in a mixer in form of liquid paste

2. Heat oil in Pressure cooker and put cumin seeds & asafoetida. 

3. After crackle cumin seeds put turmeric powder, chilli powder and coriander powder .mix it well

4. Now add tomato paste in it.Roast it until oil separates from tomato paste

5. Add kasuri methi, 1/4 glass of water, Potato, peas & salt

6. Close the lid of cooker,let 2 whistle come & switch off the flame

7. Open after cool itself. Mix garam masala in it 

8. Now Aloo Matar ki Sabji is ready 

9. Take out in bowl and garnish with coriander leaves 

10. Serve with paratha, puri, chapati & nan as you like

NOTE:-

* If you like my recipe, leave your precious comments

POORI (PUFFY POORI) MAIN DISH

POORI (PUFFY)

 Pooris are made by wheat flour in smaller size than chapati. Mostly people like to eat in breakfast and it is served with aloo masala sabzi and suji halwa. There are various type of pooris but today we will make poori by wheat flour. Let us see what ingredients is required to make poori.

INGREDIENTS:-

* Wheat flour - 450gm (3 bowl)

* Oil - 1 tbs

* Carom seeds - less than 1/2 small tsp

* Salt to taste

* Oil for frying

METHOD - How to make Poori

1. Take wheat flour in a bowl and add 1tbs oil, salt and carom seeds

2. Make a dough with the help of water. Poori dough should be harder than chapati dough.

3. cover dough for half an hour 

4. Heat oil in a kadahi & make a small balls from dough

5. Roll the with the help of rolling pin in size of 3-4’’ round

6. Place the poori in hot oil,when poori float on oil flip it other side

7. Fry until it get golden brown

8. Remove from oil and place it on tissue paper for soaking excess oil

9. Serve with aloo masala sabzi or any type of pickle

NOTE:-

• For making and puffy pooris, ferment the dough for ½ hour.
• While rolling the poori make sure it is even from all sides and doesn’t get thin from center.
• Make sure oil is medium hot for frying pooris and fry on medium-low flame until they turn golden brown in colour.
• Now drain out from oil and place on kitchen towel for soaking excess oil
• Serve hot  & IN NAVRATROAN enjoy with SUJI HALWA DRY BLACK CHANNA  ALOO KI SUBZI Aloo matar Ki sabji, Chloe Dry Aloo Cauliflower & peas ki sabji pickles etc.

• NOTE:-
• Your comments are most welcome   

RICE KHEER (SWEET DISH)

RICE KHEER

Rice Kheer is a thick rice pudding. This is a sweet dish prepared in many households across Bangladesh and India. This is made from rice mixed with milk and dry fruits.

INGREDIENTS:-

* Milk – 1 kg

* Rice – ¼ cup

* Sugar to taste

* Green Cardamom powder – 1 tsp

* Almonds (sliced) – 4-5

* Cashew nuts (sliced) – 4-5

* Pistachio (sliced)  – 4 to 5

* Raisins – 10 to 15

* Ghee – 1 tbsp

* You can add nuts of your choice.

* You can add saffron and rose water as per your choice.

METHOD:-

• Wash the rice nicely and drain all the water.
• Soak rice for about an hour.
• Take a non stick vessel, heat ghee in it.
• Pour milk in the pan and boil on medium flame(Keep stirring after a short whiles)
• Add soaked rice into the boiled milk and stir it continuously.(Keep checking consistency)
• Add sugar and all the nuts and cook it for 15-20 minutes on low flame.
• Keep stirring till the milk reduces(Remember rice should not stick on surface of pan)
• Now milk has been reduced and kheer has been thickened.
• You can keep the consistency of kheer as per your choice.
• At last, add cardamom powder in it, mix and cook for more 5 minutes on low flame.
• Rice kheer is ready garnished with crushed nuts.
•  Serve it hot or chilled as per your choice.

NOTE:-

If you like my recipe pls leave your precious comment