JUNKA / Chickpea flour curry- dry fry

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It’s almost end of the month and I have not even  posted one recipe, I have been caught up with loads of things, only from the weekend  I am a bit free , so was thinking that I should post a recipe no matter what , so this simple yet tasty dish came to my mind and here I am posting the recipe, which is quick to make and  which come handy in the busy days , there are many variations in this recipe, as far as I know it’s made mostly in north Karnataka and Maharashtra, you can eat it with roti’s  and chapatti. My recipe is my mom’s version very simple. So let’s start making

WHAT YOU WILL NEED

For chickpea batter

Chickpea flour/besan flour – 1/4th cup

Water – 3/4th cup

Salt – ½

Turmeric – ¼

Oil – 1 tsp

Lemon juice – 1tsp

For the curry

Onion – 1 medium size chopped finely

Capsicum – 1 chopped

Green chilli – 6 to 10 chopped

Salt – ½ tsp

Turmeric – 1/4th tsp

Oil – 1tbsp

Jeera – 1tsp

Coriander –   1tbsp chopped

HOW TO MAKE

In a pan add oil; once the oil is hot add jeera, onion, green chilli, turmeric, salt and mix well cook for 5 minutes.

Now add the chopped capsicum and coriander mix well and cook for 5 minutes or until done.

In a bowl add the flour, salt, salt, lemon juice, oil and mix well, then add water little by little and make a smooth batter without lumps.

Now add the batter in the cooked onion capsicum fry and mix well, and keep steering until mixed well no lumps should be formed.

It should be cooked in low flame, mix well for 10 to 15 minutes, and fry until all the moisture from the batter and then it’s ready to serve.

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NOTES

Green chillies add accordingly, more spicy more tasty I feel.

Actually chickpea is substitutes for eggs mostly; even its brine or water is used as egg substitute.

Dill and mint leaves can be also be added, both of them or either one of them can be added it makes it very flavourful.

I like the crunch in the capsicum, so I have cooked only for few minutes, so cook according to your taste.

The more you fry the chickpea batter more better taste.

 

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Sarson ka Saag

 

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Happy New Year to all. I wanted to start the first post of the year with something sweet but, the that has to wait, and I want to be consistent here, by posting at least one recipe a week so thought of posting something I made for the first time and it was super tasty and everyone like it at home. This recipe was made in November and I can still feel the taste. It was one of the best recipes that I have made and came out well in the first try itself. It’s easy, healthy and yummy. This recipe is actually made with loads of ghee and butter, since I try to make all my recipes vegan, I have not added any butter or ghee, this recipe is a bit twisted according to my needs also its almost like plain palak recipe, and the saag was super tasty. Ok let’s start making.

Basic Information:
Preparation Time: 15 minutes.
Idle Time: 10 minutes
Cooking Time: 20 mins
Serves : 4 to 6 people

WHAT YOU WILL NEED

2 bunches of sarson/mustard leaves

1 bunch of palak /spinach

1 bunch of chakothe soppu/papu kuraku/mountain spinach

1 small onion chopped + 1 tbsp chopped onion

1 tomato chopped

10 green chillies

2 tsp ginger garlic

1 tsp garam masala

1 tsp salt

1 tbsp oil + 2 tsp oil

½ tsp jeera

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HOW TO MAKE

Clean the greens , wash it throughly and keep aside.

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In a hot pan, add 2 tsp oil, small chopped onion, chillies, ginger garlic paste and roast it for 3to 5 minutes, until the onions are translucent.

Once the onion is translucent add the greens and let them wilt, it may take 10 to 15 minutes. Once the greens are soft let it cool down.

In another pan add the 1 tbsp oil, once hot add jeera and when it splutters, add the onion and tomato and fry it for 5 minutes

While the onion and tomato are cooking grind the above mixture into smooth paste.

Now add the above paste into the pan, mix well, now add the gram masala, salt and mix well, simmer it for 5 to 10 minutes and its ready to serve.

Notes

Instead oil you can use butter and ghee or either one of them.

Though mine was vegan version it tasted very good, I felt there was no compromise in taste.

Even radish greens are added, I have heard but I have not tried that version

Sorrel Leaves/Gongura Mushroom

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Yeah you read right, apart from gongura dal, I wanted to make something different, so i was searching the net, I usually check VahChef, and I like his vegetarian recipes. When I was browsing through the site, I saw this one recipe “ gongura paneer saag”, I wanted to try it, but i wanted to something different so decide to add mushrooms to it instead of pinner even though paneer was there at home. This is a simple recipe, those who like sour taste , they will love it, I am one of them I love sour taste its yum I must say, if you don’t sour taste you might not like this dish as much you might have liked Gongura dal sigh, anyways let’s make it.

Basic Information:
Preparation Time: 5 minutes.
Idle Time: 10 minutes
Cooking Time: 30 minutes
Serves: 2 to 3

What you will need

Mushrooms – 200gms

Gongura – 1 cup (Loosely packed)

Green Chillies – 6

Onion – 2 tbsp + 1 tbsp (chopped finely)

Ginger – 1 inch piece

Garlic – 5 to 6 pods

Oil – 1 tsp + 2 tsp

Jeera – 1 tsp

Gram masala – 1 tsp

Dhaniya powder – 1tsp

Turmeric – ½ tsp

Salt – 1 tsp

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How to make

Wash and boil the Mushrooms in turmeric water and keep it aside (see notes)

In a pan add oil, 1 tsp oil then add ginger and garlic and sauté it for 2 minutes.

Then add 2 tbsp onion, chillies and sauté it for 5 minutes or until only is slightly translucent.

Now add the gongura leaves and sauté it until its mushiness goes. Let it rest and cool down before you grind it.

In the same odd oil, then add jeera, onion and sauté it for a minute then add the garam masala, turmeric, dhaniya powder, salt  and mix well, sauté it for 2 to 3 minutes.

Now add the ground gongura paste mix well, let it cook for a minute or two.

Then add the mushrooms and let it cook for 5 minutes and then it’s ready to serve with hot chapattis

Notes

I have used button mushroom, you can use any type of mushrooms

I usually boil the mush is turmeric water then drain the water and chop the mushroom and the use it.

I microwave the mushroom for 5 minutes in turmeric water; you can add salt too along with turmeric for boiling.

In this recipe salt depends on how much you can tolerate the sourness, so add accordingly.

Gongura Pappu/ sorrel leaves lentil curry

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This is an Andhra recipe; there are different kinds of lentil curries. I have tried all, but this was pending from a long time, when we went to the Indian stores this weekend , we saw gongura/ sorrel leaves and I decided there itself that I am going to try this one, and it was a immediate hit, the day I prepared it, it’s very simple recipe.

Growing up, Amma always made sure we eat greens, but I just hated eating greens, but she would make mixed soppu saru pappu/mixed greens lentil curry, which is my all time favourite, I try to replicate here, but nothing like the way she makes sigh. Ok let’s start with making gongura pappu.

Basic Information:
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Serves : 2 to 3

2 cups tightly packed Sorrel leaves/Gongura (washed and chopped)

3/4th cup toor dal /pigeon peas (pressure cooked)

1 small onion chopped length wise

5 to 6 pods of Garlic crushed

1 tsp mustard seeds

5 to 6 curry leaves

5 to 6 Green chillies slit length wise

5 to 6 Red chillies

2 tsp dry peanuts (optional)

1 tsp grated coconut (optional)

1 tsp salt

1 tbsp oil

¼ th cup water

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How to make

First cook the dal and keep aside.

In a heated pan add oil, once the oil is hot add mustered, once e the mustered splutters, add the onion, chilly, peanuts , garlic and sauté it for 3 to 5 minutes.

Now add the gongura and sauté it for 10 minutes or more depending on when the mushiness is gone and it’s cooked well.

Then add the salt and sauté for a minute.

Now add the cooked dal, grated coconut, water and mix well and cook until the curry starts boiling once its boils it’s done ready to serve , with hot rice or even roti’s.

Notes

Gongura will be mushy in the beginning, once it’s cooked fully the mushiness will be gone.

Since the gongura is very sour, so while adding the salt, first add one tsp salt, then you can increase the salt according to your taste buds.

You can add more water or less, the way you want its consistency.

Kadai Paneer

 

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Paneer is DH’s favourite, anything I make with paneer he is one happy person. The Kadai paneer is one regular recipe at home, it’s my version, it’s yummy and easy too, since I don’t eat paneer I add capsicum or mix vegetables, in this particular recipe I have just added capsicum which is my favourite. So here’s my version of kadai paneer.

Basic Information:
Preparation Time: 10 minutes.
Idle Time: NIL
Cooking Time: 30 minutes
makes:   serves 2 to 3 people

What you will need

2 tomatoes finely chopped

1 small onion finely chopped

2 to 3 green chilly or green chilly paste (optional)

1 tsp ginger garlic paste

2 tsp cashew and poppy seeds paste

1/4th tsp Turmeric

1 tsp Dhanya powder (coriander powder)

1tsp Jeera powder

1 tsp chilly powder

½ tsp garam macula

2 tsp Kasuri Methi (fenugreek dry leaves)

1tsp salt

½ cup chopped Capsicum

½ cup cubed paneer

1 tbsp oil

1 tsp Jeera

2 tbsp water

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How to make

In a pan or kadai add oil, one the oil heats up, add the jeera, then add the Ginger garlic paste and sauté it for a minute, then add the chopped onion, tomatoes, green chillies and turmeric then mix well cook for 5 minutes until the tomatoes become mushy, then add the dhanya, jeera, chilly powder and salt and mix well and let it cook for 5 minutes again, add water at this stage and let it simmer for 2 minutes more.

Then add the cashew and poppy seeds paste and kasuri methi, mix well cook for few 2 minutes, then add the chopped capsicum and paneer cook for 2 minutes more, then it’s ready to serve.

Notes

I like spicy food so I have added green chilly so it purely optional, but I also feel green chilly adds more taste than red chilly.

For cashew and poppy seeds paste, soak the cashew and poppy seeds for an hour in warm water and then grind it into smooth paste, this paste can be added to most of the gravy’s and i add it instead of cream.

Also you can grind the tomatoes and onion paste ones the tomatoes becomes mushy, but it’s purely optional, I don’t grind it.

Ridge Gourd Kootu/Herekai kootu

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I never eat many vegetable, no I am not a non-veg person, I am pure vegetarian I don’t even eat eggs, you know that if you have been reading my blog, that’s why eggless bakes. So after making this recipe I eat this vegetable sigh. Ok and another thing is my DH is tambrahm a Tamil Iyengar, so now and then I try and make the Iyengar cuisines, it actually very simple and healthy I feel, so we mix and match and cook both type of cuisines mine and his, so I thought I will start the Iyengar cuisine I have started to experiment with, also so that I can remember what I did and it will be easier for me, when I want to do the same recipe again. I really like this recipe a lot so thought will start my Iyengar cuisines with this recipe. So here goes the recipe.

Basic Information:
Preparation Time: 20 minutes.
Idle Time: NIL
Cooking Time: 30 minutes
makes:   Serves 3 to 4

What you will need

I cup Ridge gourd chopped

½ cup moong dal

Turmeric – ½ tsp

4 to 5 Green chillies

Pepper ½ tsp

Jeera 1 tsp

Urad dal – 1 tbsp

Grated coconut – ¼ cup

Oil – 1 tsp

Salt – 1 tsp

Mustard seeds – 1 tsp

Curry leaves – 5

Red chillies – 3 cut into pieces

Hing one pinch

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How to make

First boil the moong dal, in a pan with water and turmeric, it will take 2o minutes to cook fully or you can pressure cook in a cooker. Once the moong dal is dome, add the chopped the ridge gourd and let it cook in sim, let it cook until done

In the mean time, in dry pan add the jeera, pepper,urad dal and chillies and dry fry it for 1 minute then add the grated coconut and fry it for another 1 minute, then let it cool., Once it cools grind it coarsely and keep it aside

In another pan add oil, once the oil is hot add mustard seeds, hing and curry leaves and keep it aside.

Now in the moong dal and Ridge gourd , add salt and coarsely grind powder and mix well and it cook for 10 more minutes and then add the tadka and the kootu is ready to serve with chapatti or hot rice.

Notes

Cooking the moong dal in the cooker reduces the cooking time.

I prefer dal to be in shape I don’t like the mashed dal, most of the time the dal will be mashed when cooked in cooker.

Chopps peas curry

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I love this curry, it’s actually a non veg curry made with mutton, but for us vegetarians it can be made with peas, potatoes and kidney beans. I have been away from the blog world , I was busy packing, going to doctors for last minute checkups, temples, last minute shopping and I am finally here in the US from a week and ok settled need so more time to fully set here, anyways here goes my recipe

Basic Information:
Preparation Time: 10 minutes.
Idle Time: NIL
Cooking Time: 30
Makes: 4 to 6 servings

Ingredients

1 cup fresh peas or thawed peas

1 or 2 potato depending on the size

1/4th cup kidney beans (Optional)

1 small onion finely chopped

1 small tomato finely chopped

½ tsp turmeric

1 tsp Dhaniya powder

1 tsp garam masala

1 tsp salt

1 tbsp vegetable oil

For grinding you will need

¼ cup fresh coconut

5 to 6 green chillies

2 to 3 small pods of garlic

1 inch ginger

2 tsp whole pepper

1 cup coriander

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How to make

In a pan, add oil once the oil heats up add finely chopped onion, tomato and turmeric. Once the onion becomes translucent add chopped potato and let it cook. Then grind the ingredients for grinding in to smooth paste and add to the pan and let it cook for some time. Then add the daniya powder and add the salt, once the potato is 3/4th cook add the peas and kidney beans and let it cook for 15 minutes and finally add the garam masala before switching off the stove and its ready to serve with hot chapattis or with just plain rice.

Notes

I have linked some other sites which have the recipes of daniya and garam masala power, my amma makes these at home , will surely put up our version of the above powders soon.

Chilles and pepper can be altered according to your taste.

 

Channa / Chole Masala

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This is one of my favourite dish, when I get bored of Allu/potato curry for poori, I make this dish, over the years I make my own version without using the store bought spices, I use homemade spices and of course most do the home made spices made by amma. When I was a kid my mom’s used to make this recipe using Everest chole masala, but then later she started her own version and as usual every time we make the recipe we make changes and now we have perfected the recipe according to our taste buds, so here goes the recipe.

Basic Information:
Preparation Time: 15  to 20 minutes.
Idle Time: overnight 
Cooking Time: 15 minutes
makes: 2 to 3 serving

What you will need

1 Cup channa soaked and pressured cooked with little salt (garbanzo beans)
1 big onion finely chopped
2 big tomatos finely chopped
1 tbsp ginger garlic paste
1 tbsp Cashew paste
1 tbsp any veg oil
1 tsp daniya powder (coriander)
1 tsp Chilly powder
1 tsp garam masala
¼ tsp turmeric
½ tsp whole jeera
1/4th cup meethi leaves (fenugreek) (optional)
1/4th cup coriander finely chopped                                                                                                           1 small lime juice                                                                                                                                     Salt to taste

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How to make

In a heated pan add oil, once the oil is hot add whole jeera, ginger garlic paste, onion, tomato and turmeric and sauté it for five minutes. Then add the dry powders daniya, chilly and garam masala and sauté again for 5 minutes or when the oil leaves the sides. Then add the boiled channa/garbanzo beans, mix well, and then add the methi leaves let it simmer for some time. Then finally add the cashew paste, salt and lime juice and finish it off with coriander garnish. The gravy can be eaten with poori, batura or any kind of rotis.

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Notes
The cashew paste has two more ingredient which I do not want to disclose, coz I feel it’s the secret ingredient and I don’t want to reveal it here, but just the cashew paste also gives a very good taste by itself.
Methi or fenugreek leaves are optional, or you can add the store bought kasuri methi.
You can add cream too, but I prefer vegan version.
Daniya powder I use is homemade but you can get it in shops.
Garam masala also I use homemade and that also is available in shops easily,hopefully I will put up the homemade recipes of garam masala
This dish is mainly eaten with Batura; they are big poori’s made by using curd. The dough is made by using the curd instead of water. then it is left for some hours and the dough would have risen and the pooris are made by the risen dough.

Hengai/Guth vankai/Ennai Kathrikai/Stuffed Brinjal

Hmmmmm…so many names so u wondering……….this what its called in three different Indian langauages, its called Hengai in Kannada, Guth Vankai in Telugu, Ennai Karthrikai in tamil  and obvoiusly Stuffed Brinjal in English.

last night when my In-laws had come I made this and they loved it. So I am gonna write the Karnataka Version of making Stuffed Brinjal.

Ingedients needed

  1. Brinjal – 1/2 kg
  2. Coconut Grated – 1 small cup
  3. Peanuts roasted – 1 tspn
  4. saseme seeds roasted – 1 tspn
  5. Turmeric – 1 pinch
  6. Tamrind – according to ur taste
  7. onoin – 1 chopped
  8. Ginger – 1 inch chopped
  9. Garlic – 4 to 6 pods
  10. salt – according to ur taste
  11. Chilly powder – 1and 1/2 tspn
  12. Dania powder – 1/ 2 tspn
  13. Refined oil – 1 medium cup (1 tbspn for grinding and remaing for cooking the brinjal)
  14. Jaggry – little (optional)
  15. Sambar powder – 1 tpsn (optional)
  16. Garam masala – 1/2 tspn

For this recipe u manily need to grind almost all the ingedients from number 2 to 16 (jaggry is optinal I dont like jaggry or the little sweet taste, so depends on individual taste)other then Brinjal.

Once its done into smooth paste, the stuffing for brinjal is ready, cutting the brinjal is very important for this recipe.

Do not cut the stem part, cut the other end of brinjal and make four cuts , and fill the ground paste .

Take a frying pan, add the oil once the oil is little hot add the stuffed brinjals and the remaining paste and cook for 30 min on sim or untill the brinjal is cooked,as we would have put the whole brinjal it will take long time for cooking.Once done serve with hot chappati or rice.

Mushroom Pepper Fry

This recipe is for my cousin Pallavi on special request by her. She really wanted to know some mushroom recipes and she was asking me for one , so this one I make very nicely (thats what hub tells) so thought I ll post this here for her.

Ingredients

1. Mushroom – 100 grams
2. Capsicum – 1 chopped julienne ( cutting into stripes)
3. Carrot – 1 small chopped (optional)
4. Onion – 1 small finely chopped.
5. Tomato – 1 small finely chopped
6. Gringer &Garlic – chopped finely/paste 1 T-spoon(optional)
7. Pepper – 1 T-spoon or according to your taste
8. Oil – 1 T-spoon
9. Salt to taste.
10. Lime – 1 full or half
11. Turmeric – 1 pinch
12. water – half ltr

Ingredients

little coriander for garnishing.

How to prepare

First keep the water for boiling. In a bowl add the chopped mushroom salt, turmeric and lime juice and add the boiling water and leave it for 15 to 20 mins. This process is only to clean the mushroom and also to add a bit flavour.(This process is Optinal)

Place a kadai or frying pan on the stove, add oil once the oil is hot add the  [ginger garlic paste/chopped (optional)] finely chopped onion, tomato and turmeric powder fry for 2 mins, then add the chopped capcicum and carrots and a little salt.

once the vegges become soft and half cooked , add the mushroom afrer draining the water from the mushrooms ,add  the salt accordingly and the pepper and mix them , close the lid and leave it for 10 to 15 mins untill the mushrooms are cooked . Add coriander and serve hot with hot  chappathis.

 

 

 

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