30 June 2014

Textual description of firstImageUrl

White sauce for bread sandwiches and pasta dishes

White sauce for bread sandwiches and pasta dishes recipe - Today I am going to share a basic recipe of white sauce which has multiple use in making bread sandwiches and various pasta delights. The use of this white sauce, transforms the above mentioned simple dishes into a fancy delectable dish which would attract both kids and adults. 

Above all, this sauce can be stored in the refrigerator for about a week as it is very handy and can be used during busy hours to make sandwiches and pasta dishes. White sauce is prepared using refined flour, milk, sweet corn and carrots and is a favorite sauce of North India among many. It is a healthy, tasty and good sauce to make delicious snacks which is liked by all age group people and every one loves it in my home.

The recipe makes 8 - 10 sandwiches or base for 4 serving pasta dishes. Carrot and sweet corn are optional. By adding these the taste of sauce enhances. You can also use thinly chopped beans with this recipe. Do not add salt while boiling or when the sauce is in thin consistency. Once the sauce becomes thick,  add salt, mix well and remove from the flame. 

White Sauce for  Sandwiches and Pasta Dishes

Delicious and healthy white sauce prepared with milk, refined flour or maida, sweet corn and carrots. This is useful in making sandwiches and various pasta dishes.

Prep time: 10 minutes
Cook time: 25 minutess
Total time : 35 minutes
Recipe type : Sauce
Cuisine : North Indian
Yield : Makes 10 sandwiches
Author : Vidya Chandrahas

Ingredients
  • 2 heaped tbsps maida / refined flour
  • 3 cups milk
  • 2 tbsp butter
  • 1/2 cup water
  • 1/2 cup grated carrot (optional)
  • 1/2 cup sweet corn (optional)
  • A generous pinch of sugar
  • Salt to taste
Method
  1. Heat the butter in a pan and fry the refined flour nicely for 10 minutes.  Add the milk and water and mix stirring continuously to prevent the refined flour turns into lump.
  2. Bring it to boil, then add the grated carrot, sweet corn and sugar. Boil it on low flame till the corn cooks well. Then simmer the sauce till it becomes thick.
  3. Once it becomes thick, add the salt and mix well. Remove and store it in the fridge. This sauce can be stored in the refrigerator for about a week.
  4. This white sauce is useful in making bread sandwiches and various pasta dishes.

27 June 2014

Textual description of firstImageUrl

Tomato pepper garlic chutney recipe - How to make chutney for Indian flat breads

chutney  in a serving bowl
Tomato, pepper,  garlic chutney recipe - Chutneys are Indian staple food prepared almost everyday. Variations of chutneys are made to serve with breakfast and meal. Today I have come up with another chutney recipe made with tomato pepper and garlic.  I make this chutney often for parathas. This chutney is spicy and tasty with attractive vibrant red colour and goes well with roti, chapati, parathas and  bread sandwiches. Tomatoes are rich in Vitamin C and is contain essential nutrients.

Tomato Pepper Garlic Chutney Recipe
chutney ready to serve
Prep time : 10 mins
Cook time : 15 mins
Total time : 25 mins
Recipe type : Chutney
Cuisine : Indian
Yield : Serves 4
Author : Vidya Chandrahas

Ingredients
  •  5 tomatoes, chopped
  • 1 tsp black pepper
  • 1/2 tsp chilly powder
  • 8-10 garlic flakes, chopped
  • 1 tbsp oil
  • Salt to taste
Method
  1. Heat the oil in a pan and add the chopped tomatoes, black pepper, chilly powder, garlic and salt. Saute for 3 mins.
  2. Cook covered on low flame till the tomatoes turn soft and mushy. 
  3. If it turns watery, open the lid and simmer till the tomatoes become dry.
  4. Once the tomatoes turn soft and dry, switch off the flame and cool it.
  5. Grind it to a smooth paste without using any water. 
  6. Serve tomato pepper garlic chutney with roti, chapati, paratha and bread sandwiches.
Note
  1. You can add green chillies instead of red chilly powder to this chutney.
Tomato pepper garlic chutney - step by step pictures

1.  Heat the oil in a pan and add the chopped tomatoes, black pepper, chilly powder, garlic and salt. Saute for 3 mins.
2.  Cook covered on low flame till the tomatoes turn soft and mushy. If it turns watery, open the lid and simmer till the tomatoes become dry.
3.  Once the tomatoes turn soft and dry, switch off the flame and cool it.
4.  Grind it to a smooth paste without using any water. Serve tomato pepper garlic chutney with roti, chapati, paratha and bread sandwiches.
chutney ready to serve

26 June 2014

Textual description of firstImageUrl

Coconut coriander leaves chutney recipe

Chutney in a container
Coconut coriander leaves chutney recipe - Today I am posting a very simple and easy chutney recipe for dosa, idli, uttappa and paratha. The chutney is very flavourful and tasty. Sometimes, I used to eat hot steamed rice with this it and the combination of rice and chutney are fabulous. This delectable chutney can be relished with Indian flat breads and is used as dipping sauce to samosas and pakodas. The flavor and taste of this chutney can be changed by adjusting the quantity of coriander leaves and green chillies. Here is how to make coconut, corianders and peanut chutney.

Coconut Coriander Leaves Chutney Recipe
chutney ready to serve
Prep time : 10 mins
Cook time : 15 mins
Total time : 25 mins
Recipe type : Chutney
Cuisine : Indian
Yield : Serves 4-5
Author : Vidya Chandrahas

Ingredients
  • 1 cup chopped coriander leaves
  • 1/2 cup roasted pea nuts / ground nuts
  • 1/2 cup grated fresh coconut
  • 4 green chillies, roasted on flame
  • 1/2 lemon
  • A pinch of Sugar
  • Salt to taste
Method
  1. Roast the green chillies directly on flame till some dark spot appears. Wipe and clean it with kitchen towel and chop.
  2. Mix  the coriander leaves, pea nuts, coconut, green chillies, sugar and salt together. Grind them in a mixer, using  drinking water. 
  3. Once the paste become very smooth, transfer it to a bowl. Squeeze the lime into this paste and mix well. You can add tempering if you like it. Serve coconut cilantro peanut chutney with dosa, idli, uttappa and paratha. 
chutney ready to serve

22 June 2014

Textual description of firstImageUrl

Chicken with cashew nut masala recipe - How to make chicken masala using cashew nuts

spicy chicken masala
Chicken with cashew nut masala recipe - Today I am sharing with you all a spicy version of chicken with creamy textured gravy of cashew nuts. When it comes to non-veg dishes, I always find chicken dish very easy to prepare. Like every sunday, this sunday lunch also ends up in non-veg dish and that is cashew chicken masala.

In this dish I have added cashew nut paste along with some other spice powder, onions and tomato puree to make it more flavorful and creamy, this wonderful combo combined well to give a fabulous taste. I have prepared this chicken masala for lunch and served with chapthi. We enjoyed it thoroughly.

Chicken with Cashew Nut Masala Recipe
chicken with cashew nut masala is ready to serve
Prep time : 15 mins
Cook time : 25 mins
Total time : 40 mins
Recipe type : Main-Chicken
Cuisine : North Indian
Yield : Serves 2
Author : Vidya Chandrahas

Ingredients
  • 250 grams boneless chicken
  • 1 tbsp butter
  • 2 tbsp oil
  • 3 large onion, grated
  • 3 tomatoes, pureed
  • 2 green chilly, slit and cut
  • 2 tbsp ginger garlic paste
  • 1 tsp coriander powder
  • 1/2 tsp cumin powder
  • 1/2 tbsp chilli powder
  • 1/4 tsp pepper powder
  • 1/2 tsp turmeric powder
  • 2 brown cardamoms, crushed
  • 1 tbsp chopped coriander
Grind to Paste
  • 20 cashew nuts
  • 6 cloves / lavang
  • 1/2" cinnamon / dalchini
Method
  1. Mix the cashew nuts, cloves / lavang and cinnamon together and blend it to a smooth paste with little water. Transfer this paste to a bowl and set aside.
  2. Heat a tbsp of butter in a pan. Add the chicken and little salt. Saute for 2 minutes and cook covered for 5 minutes. Turn off the flame and set aside. 
  3. Heat oil in a pan and fry grated onion till brown. Add pureed tomato and saute till oil oozes out.
  4. Add the green chillies, ginger-garlic paste,  coriander powder, cumin powder, chilly powder, pepper powder, turmeric powder and saute for 3 - 4 minutes.  Add the crushed brown cardamoms. 
  5. Add the fried chicken and stir to combine. Add the cashew nut paste along with 1/2 glass of water. Add the salt and mix gently. 
  6. Bring it to boil and then simmer on low flame till the gravy becomes thick. Garnish with chopped coriander and serve hot with choice of your  flat breads and rice. We enjoyed it with chapathi.
chicken with cashew nut masala is ready to serve


21 June 2014

Textual description of firstImageUrl

Kasuri methi dal recipe - How to make kasuri methi dal

Kasuri methi dal in a serving bowl
Kasuri methi  dal recipe - Kasuri methi dal is one of the most easiest dals  which I make often. This dal is nutritionally rich with dal's proteins and kasuri methi's vitamins and minerals. This totally guilt free dal is a great accompaniment for hot rice along with kadai gobi beans, chutney powder with curds, pickles and papad as side dishes. You can try this dish with fresh methi or fenugreek leaves and toor dal  or  split green gram with skin or chilkewali moong dal combination, either way it tastes great.

By the way, I would like to explain in short about the kasuri mehi. Kasuri methi is nothing but dried fenugreek leaves.When these leaves are in season, buy them in large quantity, separate the leaves from the stem and dry them under Sun nicely. Then store these dried leaves in an airtight container. You can also use shop bought kasuri methi for this dish.

Kasuri Methi Dal Recipe
Kasuri methi dal ready to serve
Prep time : 10 mins
Cook time : 30 mins
Total time : 40 mins
Recipe type : Curry-Gravy
Cuisine : North Indian
Yield : Serves 5
Author : Vidya Chandrahas

Ingredients
  • 1 cup toor dal
  • 1 tbsp oil
  • 1 green chilly
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 8-10 curry leaves
  • 2 tsp chilly powder
  • 1/2 tsp turmeric powder
  • 1 large sized tomato, chopped
  • 1/ 4  cup of kasuri methi
Method
  1. Pressure cook the toor dal and tomato with 2½ cups water. Take 3-4 whistles and then on a low flame for about 5 minutes. 
  2. The cooked dal should be soft and mashable. When the pressure releases, remove the vessel from the cooker and mash the dal lightly and set aside. 
  3. Heat the oil in a pan and add the mustard seeds and allow to splutter. Then add the cumin seeds and curry leaves. When the cumin seeds crackle, add the asafoetida, chilly powder and saute for a while. 
  4. Then  add the cooked dal and adjust the consistency of the dal by adding required amount of water. Add the turmeric powder, salt and kasuri methi. 
  5. Mix well and bring the dal to boil and then simmer on low flame for 3-4 minutes. 
  6. Serve kasuri methi dal hot with steamed rice along with sabzi, papad, pickle and chutney. 
Kasuri methi dal ready to serve


19 June 2014

Textual description of firstImageUrl

Kadai gobi and beans recipe - How to make kadai gobi and beans

gobi-beans subzi
Kadai gobi and beans recipe - Kadai gobi and beans is a quick and easy to prepare sabzi that can be made within ten minutes. Kadai gobi and beans is nothing but a sabzi with spicy flavor and a fiery taste. I make kadai sabzis quite often with almost all vegetables. Chapati and rice is our staple food, so, I need side dishes for both everyday.

On vegetarian days,  sometimes, without thinking much, I go for kadai sabzis which goes well with both roti or chapati and rice with curry. We enjoyed it with rice and kasuri methi dal, and chapati along with papad and mango pickle. If  I make stir fry it is going to be very simple and miss those flavor and taste. But this kadai variety of sabzis are quite interesting and delicious.

Kadai Gobi and Beans Recipe
Prep time : 10 mins
Cook time : 10 mins
Total time : 20 mins
Recipe type : Side Dish
Cuisine : North Indian
Yield : Serves 2

Ingredients
  • 1 ½ tbsp oil
  • 1 tsp mustard seeds
  • 1/2 tsp cumin seeds
  • 8-10 curry leaves
  • 1 large onion, grated
  • 2 tomatoes, grated
  • 1½  cups chopped cabbage
  • 1 cup chopped beans
  • 1 tsp chilly powder
  • 1/2 tsp turmeric powder
  • 1 tsp gram masala
  • Fistful of coriander leaves
  • Salt to taste
Grind to paste
  • 7-8 garlic flakes, minced
  • 1/6" ginger, minced
  • 1 green chilly
Method
  1. Heat the oil in a pan and make a seasoning with mustard seeds, cumin seeds and curry leaves. 
  2. Add the onion and stir until onions are translucent. Add the cabbage and beans. Stir to combine.
  3. Cook covered on low flame till the cabbage and beans become soft.
  4. Once the cabbage and beans become soft, add the ginger-garlic-chilly paste and saute nicely until raw smell  disappears.
  5. Add the tomatoes and saute a minute. Add the chilly powder and turmeric powder, stir to combine.
  6. Add the garam masala and salt. Mix well. Cover the pan with lid and cook for 3-4 minutes on low flame. If  its too dry, sprinkle some water.
  7. Once done, add the chopped coriander leaves and serve the kadai gobi and beans hot as a side dish.
Kadai gobi and beans - step by step pictures

1.  Heat the oil in a pan and make a seasoning with mustard seeds, cumin seeds and curry leaves. Add the onion and stir until onions are translucent. Add the cabbage and beans. Stir to combine.
2.  Cook covered on low flame till the cabbage and beans become soft. Once the cabbage and beans become soft, add the ginger-garlic-chilly paste and saute nicely until raw smell  disappears.

 
3. Add the tomatoes and saute a minute. Add the chilly powder and turmeric powder, stir to combine. Add the garam masala and salt. Mix well. Cover the pan with lid and cook for 3-4 minutes on low flame. If  its too dry, sprinkle some water.
4.  Once done, add the chopped coriander leaves and serve the kadai gobi and beans hot as a side dish.


18 June 2014

Textual description of firstImageUrl

Chicken curry using coconut recipe - How to make chicken curry with coconut

Chicken curry in a bowl
Chicken curry using coconut  recipe - Today I am posting the most popular traditional chicken curry recipe of   South Coastal Karnataka. In this area the use of coconut is abundant and without coconut a single meal is not complete. So, being  the coastal region cuisine, I have prepared this curry by using coconut for gravy and spices for flavour.

In this region, fish is predominantly used along with  the staple food and chicken items are prepared rarely. Despite the traditional method, there are other ways of preparing chicken curry, which I would post in due course. This curry is usually served with rice roti, chapathi and steamed rice along with onion salad and buttermilk.The curry is really flavourful, tasty and spicy. Being spicy, for balancing, the curry needs to be served with buttermilk, yogurt, salad, raita, etc.

Chicken Curry using Coconut Recipe
chicken curry ready to serve
Prep time : 40 mins
Cook time : 45 mins
Total time : 1 hr 25 mins
Recipe type : Chicken curry
Cuisine : Karnataka
Yield : Serves 4
Author : Vidya Chandrahas

Ingredients
  • 500 grams chicken
  • 3 large tomatoes,
  • 3 large onions, thinly sliced
  • 4 brown cardamoms, slightly crushed
  • 1 tsp turmeric powder
  • 2 - 3 tbsp  ghee
  • Salt to taste
For the marinade
  • 1 tsp turmeric powder
  • 1 tsp salt
  • 1/2 cup yogurt
Grind to paste
  • 1½ cups grated fresh coconut
  • 2 tbsp chilli powder
  • 4 tej patha/ bay leaves
  • Small dagad phool
  • 8 cloves/lavang
  • 2 green chillies
  • 2 star anise / chakri phool
  • 1/2" dalchini, fried
  • 1 tbsp coriander seeds
  • 1/2 tbsp cumin seeds
  • 1 tsp shah jeera
  • 10 black pepper
  • 7 - 8 garlic flakes,
  • 1/2 " ginger
Preparation
  1. Marinate the chicken with the ingredients mentioned under  " For the Marinade" and keep it in the refrigerator for 15-20 minutes.
  2. Heat little oil in a frying pan and fry the coriander seeds, cloves, cinnamon, star anise, bay leaves and dagad phool  separately until they are aromatic. 
  3. Mix half of the coconut and chilly powder together and roast until aromatic.
  4. Mix together the ingredients mentioned under " Grind to Paste "  and grind it to a smooth paste, using water.
Method
  1. Heat the ghee in a pan and add the onion. Saute until the onion is translucent. Add the chopped tomatoes and saute for a minute. 
  2. Add the chicken and stir to combine. Cook covered on medium flame until chicken is tender. 
  3. Then add ground masala paste, salt and crushed brown  cardamoms. Add water to make a thick gravy and bring it to boil on high flame. 
  4. Then simmer the chicken curry on low flame for 5 minutes. Add the chopped coriander leaves and mix well. 
  5. Serve the chicken curry hot with choice of your main meal..
Chicken curry using coconut - step by step pictures

1.  Marinate the chicken with the ingredients mentioned under  " For the Marinade" and keep it in the refrigerator for 15-20 minutes.
marinate the chicken
2.  Heat little oil in a frying pan and fry the coriander seeds, cloves, cinnamon, star anise, bay leaves and dagad phool  separately until they are aromatic.

fry the spices and combine
3.  Mix half of the coconut and chilly powder together and roast until aromatic.
roast the chilli powder and coconut
4.  Mix together the ingredients mentioned under " Grind to Paste " and grind it to a smooth paste, using water.
grind it to a smooth paste
5.  Heat the ghee in a pan and add the onion. Saute until the onion is translucent. Add the chopped tomatoes and saute for a minute. 

6.  Add the chicken and stir to combine. Cook covered on medium flame until chicken is tender. 

7.  Then add ground masala paste, salt and crushed brown  cardamoms. Add water to make a thick gravy and bring it to boil on high flame. 

8.  Then simmer the chicken curry on low flame for 5 minutes. Add the chopped coriander leaves and mix well. Serve the chicken curry hot.
chicken curry ready to serve

15 June 2014

Textual description of firstImageUrl

Alleppey prawn curry recipe - Alleppey shrimp curry

alleppey prawn curry in a serving bowl
Alleppey prawn curry recipe - Today, I have come up with Kerala's Alleppey style prawn curry, slightly modified to adjust our taste buds. Traditionally, Alleppey fish curry is made using coconut oil. But I have used regular safola  oil and there was not much difference in the taste and flavour. We eat fish dishes twice a week and recently I had made this curry for our meal or lunch. We enjoyed it thoroughly with rice and chapathi. Again, today I made this  prawn curry for Sunday lunch and I am truly happy with the taste of  the curry.  I have used tiger  prawns which is very delicious, so highly in demand and very popular. Note that prawns are very rich in proteins, hence, it should  not be cooked too long. Once the prawns curl, you have to switch off the flame, otherwise they become hard, chewy and tasteless.

Alleppey Prawn Curry Recipe 
shrimp curry is ready to serve
Prep time : 15 mins
Cook time : 20 mins
Total time : 35 mins
Recipe type : Prawn curry
Cuisine : South Indian
Yield : Serves 4
Author : Vidya Chandrahas

Ingredients
  • 25 large tiger prawns, shelled, deveined and washed
  • 1 coconut, grated
  • 2 large onion, finely chopped
  • 2 tomato, finely chopped
  • 4 green chillies, slit and cut
  • 4 tbsp chilli powder
  • 1 tsp turmeric powder
  • 18 - 20 curry leaves
  • 1/2" ginger, minced
  • 7 - 8 garlic flakes, minced
  • 1 small lemon sized tamarind, soaked and squeezed
  • 2 tbsp oil
  • Salt to taste
Method
  1. Grind the coconut with 4 cups of water. Strain and extract the thick milk. Add 2 cups of water to the strained coconut fibers and grind to extract 2 cups of thin milk. Mix the thick milk and thin milk together and set aside. 
  2. Heat the oil in a pan and add chopped green chillies and curry leaves. Saute for 1 minute. Add the onion, ginger and garlic and saute till the onions are translucent. 
  3. Add the tomato and cook covered till the tomatoes cook well and turn mushy. 
  4. Add the chilli powder and turmeric powder, saute for  few seconds. Add the tamarind pulp, stir to combine. 
  5. Add the coconut milk and mix well. Add the salt. Taste and adjust the chilli powder and salt. Bring the gravy to boil. 
  6. Once the gravy boils, add the prawns and again  boil the curry till the prawns curl,  simmer for a minute on  high flame and remove from the flame. Set aside for 5 minutes. 
  7. Serve the alleppey prawn curry hot with steamed rice, chapathi, dosa and rice roti.
shrimp curry is ready to serve

Textual description of firstImageUrl

Bellanje ambat recipe - Bellanjore fish curry recipe - How to make fish curry

fish curry in a serving bowl
Bellanje ambat recipe - Today  I would like to share a wonderful  bellanje fish curry recipe which is rich with coconut based gravy. This is an authentic curry with different versions, prepared in the household of Coastal South Karnataka's Mangalore and Karwar District. 

This is my all time favourite fish curry. This delectable curry is a great accompaniment to hot steamed rice,  The tangy taste is induced with raw mango, but you can replace raw mango with tamarind or kokum. Bellanje, which is also known as bellanjore, is a popular fish in those parts but here it is available very rarely. It is a small variety of fish with soft bones. Fish is the good sources of proteins and vitamins. Fish are less fatty  compared to meat and chicken.

 Bellanje Ambat Recipe
bellanje ambat ready to serve
Prep time : 45 mins
Cook time : 25 mins
Total time : 1 hr 10 mins
Recipe type : Fish curry
Cuisine : Karnataka
Yield : Serves 4
Author : Vidya Chandrahas

Ingredients
  • 60 bellanje fish
  • 1 raw mango, peeled, cut into cubes
  • 1/2 tsp turmeric powder
  • 15 curry leaves
  • 1 green chilli, chopped
  • 1 tbsp oil
Grind to paste
  • 3 cups grated fresh coconut
  • 15 dry red chillies, (preferably byadagi)
  • 1 + 1/2 tbsp coriander seeds
  • 1 large onion, chopped
  • 12 garlic flakes, peeled
  • 1/6 " ginger, chopped
 Method
  1. Clean the fish and wash them gently under running water. In the last round, rub some salt to the fish, wash nicely, then drain and keep aside. 
  2. Heat little oil in a pan and fry the red chillies  until aromatic. Remove and set aside. In the same pan, heat little oil and fry the coriander seeds till aromatic. 
  3. Mix the coconut, red chillies, coriander seeds and onions together. Put them in a mixer and grind  to a smooth paste, using water.
  4. Once the paste becomes smooth, add the ginger and garlic. Further grind it to a smooth paste. 
  5. Heat the oil in a pan. Add curry leaves and chopped green chillies, saute for a minute. 
  6. Add the ground masala paste, add water to make the curry consistency paste. Add salt and bring it to boil.  While boiling, add the chopped mangoes and cook till the mangoes become soft. 
  7. Then add the bellanje fish and boil the curry  for 5 minutes or till the fish cooks well and becomes soft. Bellanje cooks very fast.
  8. Once the curry is done, remove from the flame and set aside for 5 minutes. 
  9. Serve the bellanje ambat hot with rice.
Bellanje fish
cleaned and washed bellanje

bellanje ambat ready to serve

11 June 2014

Textual description of firstImageUrl

Malvani chana curry recipe - Malvani chickpea curry

Maharashtrian style chickpea curry in serving bowl
Malvani chana or brown chickpea curry recipe - I am a great fan of all malvani dishes, which are very popular in Maharashtra. I have prepared this Malvani chana curry  in a  pressure cooker with store bought malvani masala. If you don't get Malvani masala in your area, you can use some chole masala readily available in the grocery store. This curry goes well with hot steamed rice, ghee or jeera rice, rice or jawari roti, chapati, phulka or any other Indian flat breads.

Malvani Chana Curry  Recipe
chickpea curry in bowl image
Prep time : 15 mins + Soaking Time
Cook time : 30 mins
Total time : 45 mins
Recipe type : Curry-Gravy
Cuisine : Maharashtrian
Yield : Serves 2
Author : Vidya Chandrahas

Ingredients
  • 1/2 cup brown chickpea / chana
  • 1½ tsp malvani masala
  • Salt to taste
For the tempering
  • 2 tbsp oil
  • A pinch of asafoetida / hing
  • A pinch of cumin seeds / jeera
  • 1 green chilly, finely chopped
  • 1/2 tsp turmeric powder
  • 1 small onion, finely chopped
  • 1 small tomato, finely chopped
Grind to paste
  • 4 tbsp fresh coconut
  • 1½ tsp chilly powder
  • 1 tsp coriander seeds, fried
  • 1/4 tsp cumin seeds
  • 4 cloves garlic
  • 1/6" piece ginger
Method
  1. Wash and soak the chana overnight. Drain the water and keep aside.
  2. Mix the coconut and chilly powder together, roast on low flame until aromatic and set aside.
  3. Combine together the roasted coconut, chilly powder mixture, fried coriander seeds, cumin seeds, ginger and garlic.
  4. Put all these ingredients in a mixer jar and make a thick paste adding some water, keep it aside.
  5. Heat 1½ tbsp oil in a pressure cooker and add the cumin seeds and asafoetida / hing, saute for a while. Add the green chillies and turmeric powder, saute for a while.
  6. Then add the finely chopped onions and fry till onions become brown. Add the tomatoes and saute till they turn mushy, keep it aside.
  7. In a separate pan, heat 1½ tbsp oil and add the ground masala paste, stir for a minute. Add the soaked chana / chickpea, stir to combine. Add malvani masala and salt. Mix well, add 1½ to 2 cups of water. 
  8. Transfer this chickpea and masala mixture to the pressure cooker and mix with onion  tomato tadka mixture. 
  9. Close the pressure cooker with lid and take 2 - 3 whistles, then on low  flame  for 5 minutes. When it is done, remove from the flame.
  10. When the pressure releases, add chopped coriander leaves and serve hot with rice, pulao, ghee rice, roti, chapati or any other Indian flat breads.
Note
If you don't get Malvani masala in your area, you can use some chole masala which is readily available in the grocery store.

chickpea curry in bowl image

10 June 2014

Textual description of firstImageUrl

Urad dal vada recipe - Udada dali vade recipe

spilt black gram vada
Urad dal vada recipe - Urad dal vada or vade is a speciality from South India, made with split black grams. To prepare this vada, the soaked split black gram is ground to paste without adding much water to make a smooth and thick paste, then the other ingredients are added and deep fried to crisp. Usually this vada is served with coconut chutney and sambar.

This is one of my favorite South Indian Snacks. While travelling to my home town, I taste urad dal vada in Belgaum where few good South Indian restaurants serve this fabulous snack. Comparatively, those vadas are large in size.

I make small sized vadas just to save the oil wastage. I don't reuse the deep fried oil, so always use little oil by frying 2 -3 small vadas at a time. For giving beautiful round shape to the vada, you can use vada making mould which is available in the utensils shop.

Some other interesting snacks recipes in this space
Vegetable Cutlet
Onion Pakoda 
Baingan ka Pakoda 
Ripe Banana Fritter
Kele Ka Pakoda


Urad Dal Vada Recipe
Prep time : 20 mins
Cook time : 30 mins
Total time : 50 mins
Recipe type : Snacks-Vada
Cuisine : Indian
Yield : Serves 2
Author : Vidya Chandrahas

Ingredients
  • 1 cup split black grams
  • 1 tbsp rice flour
  • 7-8 curry leaves, chopped
  • 1/4" ginger, minced
  • 2 green chilies, chopped
  • Salt to taste
  • Oil for frying
Method
  1. Soak the split black grams for 4-5 hours. Drain the water and put half of the soaked urad dal in a mixer jar.  
  2. Grind it with out water on a low speed to a smooth paste. Repeat the same process to other urad dal also. 
  3. Transfer to a bowl and add all other ingredients. Mix well and set aside.
  4. Heat oil on a medium flame. Apply water to your palm and take one small portion of paste. 
  5. Place it on the palm and pat it with another hand and make a small hole in the  middle.
  6. Slowly drop it in the hot oil. Do not touch it till the bottom becomes slightly firm.
  7. Then fry on low flame by flipping till the vada becomes crispy and cooks well from inside.
Urad dal vada - step by step pictures
1.  Soak the split black grams for 4-5 hours. Drain the water and put half of the soaked urad dal in a mixer jar.  

2.  Grind it with out water on a low speed to a smooth paste. Repeat the same process to other urad dal also. 
3.  Transfer to a bowl and add all other ingredients. Mix well and set aside.
4.  Heat oil on a medium flame. Apply water to your palm and take one small portion of paste. 

5.  Place it on the palm and pat it with another hand and make a small hole in the  middle.

6.  Slowly drop it in the hot oil. Do not touch it till the bottom becomes slightly firm.

7.  Then fry on low flame by flipping till the vada becomes crispy and cooks well from inside.

05 June 2014

Textual description of firstImageUrl

Kabuli chana or chickpea paneer usli recipe - How to make kabuli chana and paneer usli

usal in  a serving plate
Kabuli chana and paneer usli recipe - Here is another simple and easy paneer and kabuli chana usli recipe. It is just a fabulous dish,  either used as snack or side dish along with other main course for rotis.

Kabuli Chana or Chickpea Paneer Usli Recipe
usal ready to serve
Prep time : 10 mins
Cook time : 20 mins
Total time : 30 mins
Recipe type : Usli
Cuisine : Indian
Yield : Serves 2
Author : Vidya Chandrahas

Ingredients
  • 1 cup  cooked kabuli chana / chickpea
  • 1/2 cup paneer cubes
  • 1 ½ tsp curry powder
  • 1/2 tsp chilly powder
  • 1/2 tsp turmeric powder
  • A pinch of  asafoetida
  • 1 tsp lemon juice
  • A pinch of sugar
  • Few chopped coriander leaves
  • Salt to taste
For the tempering
  • 1 tbsp oil
  • 1/2 tsp  mustard seeds
  • A pinch of cumin seeds
  • 7-8 curry leaves
  • 4-5 broken red chillies
Method
  1. Cook the kabuli chana in pressure cooker till tender. Drain out excess water and set aside. Cut the paneer into small sized cubes and put them in hot water.
  2. Heat the oil in a pan and add the mustard seeds.  When they splutter, add the cumin seeds, curry leaves and broken red chillies. Saute for 1 minute taking care not to burn the red chillies. 
  3. Add the asafoetida, curry powder, red chilly powder, turmeric powder and saute for 10 seconds. 
  4. Remove the paneer from hot water, gently squeeze and add. 
  5. Add the cooked kabuli chana, salt, sugar and stir to combine. 
  6. Cook covered on low flame for 4-5 minutes, stirring in between. 
  7. Remove from the heat and add lemon juice and mix well. 
  8. Garnish with chopped coriander leaves and serve the kabuli chana and paneer usal hot as a snack or side dish.
usal ready to serve

04 June 2014

Textual description of firstImageUrl

Khajoor milkshake recipe - Dates milkshake recipe

Dates milk shake in serving glasses
Khajoor or dates milk shake recipe - Here is the simple yet delicious milk shake which can be made in the busy morning rush. Dates milk shake with light snacks make a filling breakfast to remain energetic till lunch. Dates milkshake which is rich in protein, iron and is excellent for growing kids. Dates itself is very sweet, and no sugar is added in this drink. Do check out other milk shake recipes which I have posted earlier.

Khajoor Milkshake Recipe - Dates Milkshake Recipe
dates milkshake ready to serve
Prep time : 5 mins
Cook time : 10 mins
Total time : 15 mins
Recipe type : Drink-Milkshake
Cuisine : North Indian
Yield : Serves 2
Author : Vidya Chandrahas

Ingredients
  • 1 cup chopped dates or khajoor
  • 3 cups boiled milk, chilled
Method
  1. Boil the milk and allow it to cool.
  2. If you want to have chilled milkshake then place the milk in a container in the refrigerator atleast for half an hour.
  3. Deseed the dates and chop the into small pieces.
  4. Put the milk and chopped dates in a mixer jar andgrind it to a smooth paste. 
  5. Adjust the milk and dates to get desired consistency.
  6. Milkshake taste great when it is medium thick consistency.
  7. Pour the dates milkshake in a serving glasses and serve.
dates milkshake ready to serve