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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Mushroom Chilly Fry

 

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This is one recipe I was trying to get the accurate taste, you get what I am trying to say na , sigh. It’s almost like Manchurian but it’s not manchurian. This recipe includes  all types of chillies hence chilly fry is the name. G and me both love mushroom , we have tired the simplest to exotic recipes with mushroom, but every time I would make deep-fried mushroom recipe it would never taste good, the mushroom would absorb all the oil and get soggy, sigh.

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Then amma told what wrong I was doing. I always clean mushroom , then add hot water, salt, turmeric and microwave it for 5 to 6 minutes , then I would deep fry, amma told  me for making gravy and other stuff I can do that and not for deep fry so this time I just soaked he mushrooms in hot water with salt and turmeric, drained it and used it, and then it came out very crispy and dint absorb much oil and it was an instant hit at home along with Schezwan fried rice. Those who prefer spicy food will love this , I love spicy food and always in search of spicy food , any food item I like, if it’s bland I try making it spicy. If my food is not spicy I just can’t take even one morsel of the food, I am that crazy of spicy food ok let me stop bragging about my love for spicy food and let’s start making Mushroom chilly Fry

Basic Information:
Preparation Time: 20 minutes.
Idle Time: half an hour
Cooking Time: 30 minutes
makes:   Serves 2 or 3

HOW TO MAKE

Mushrooms – 1 pack or 200 gms

Maida- 3 tbsp

Corn flour – 6 tsp + ½ tsp corn flour

Ginger garlic paste – 1 tsp

Chilli powder –  2tsp

Salt – ¼ th tsp

Cooking soda – ¼ th tsp (optional)

Water – 1/3 cup or as needed

Oil – for deep frying + 1 tbsp

Bird eye chilly – 10 slit

Garlic chopped – 2 tsp

Onion – 1 big chopped into square slices

Capsicum – 1 big chopped into square slices

Spring onion – 1 cup chopped

Pepper powder –  1tsp

Soy sauce  – 1 tsp

Chilly tobacco Habanero sauce –  2tsp

HOW TO MAKE

In a bowl take cleaned mushroom, add hot water salt, turmeric, let it soak for half an hour and then drain it and chop the mushroom in 4 quarters or 2 halves depending on the size and keep aside.

In another bowl add maida, corn flour , cooking soda, ginger garlic paste, salt make a batter , and the batter consistence of dosa batter. In the bowl add the chopped mushroom in the batter and coat the mushroom with the batter

Now heat the oil, once the oil  is hot add the batter coated mushroom and deep fry until done and crisp.

In another pan add 1 tbsp oil, once hot add bird eye chilly and chopped garlic fry it for 2 minutes, now add then onion and capsicum and fry again for 2 minutes now add the sauces and cook for 2 minutes.

Now  take the ½ tsp corn flour and 2 tsp water mix well and add in the above mixture, mix well now add the deep fried mushroom and pepper mix well, take the of the stove and now add the chopped spring onion and its ready to serve.

NOTES

If you don’t have bird eye chilly you can add the green chillies.

Bird eye chilly is very spicy if you have it then add according to your level of spiciness , I have added 10 you can reduce  or add according to your taste.

 

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.

Roasted Bell pepper Sauce Pasta

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I wanted to make pasta for dinner, I usually make pesto sauce pasta, I have tried Basil Pesto, Coriander pesto and would want to try Spinach pesto, but its pesto pesto I wanted to try something I searched  for a different recipe but all had either tomato sauce or white sauce or they used milk I don’t like any of these also I don’t like pasta when milk is used and also DH too does not like any of these.

Then I had read about a few recipes  where they roast the bell pepper/capsicum and make sauces, also I had seen this in Master chef India doing this dip using the bellpepper, so I decided to give my twist and did the Roasted Bell pepper pasta, and it was yum do try it here goes the recipe.

Basic Information:
Preparation Time: 15  to 20 minutes.
Idle Time: nil
Cooking Time: 10 minutes
makes: 2 to 3 servings

Ingredients

Capsicum/Bell pepper – 1 medium

Spinach – 5 leaves or (more according to your taste) blanched

Olive oil – ½  tbspn + 1 tspn

Garlic – 3+2 small sized cloves ( 3 for the sauce and 2 finely chopped for saute)

Cream Chess – ½ tbspn or more according to your taste

Cheese – ¼ cup grated

Boiled Pasta– Spirali   2 cups

Vegetables – 1 cup (mushroom, olives, etc) add more if you like.

Water – 800 ml + 1tspn vegetable oil

Lemon rind – ½ tspn grated

Salt to taste

Oregano – ½ tspn

Chili flakes – 1tspn (optional)

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Method

First we will make the sauce, apply oil on the capsicum and roast it on the stove directly on fire all side it should be cooked, you should be Turing/rotating the capsicum, it should be done by 5 to 7 mins, then let it cool down. Once it cools chop the capsicum put it in the mixer add spinach, garlic, salt and 1 tbspn oil and make it into a smooth paste and keep it aside.

Take a pan add  1tspn olive oil add the  chopped garlic and mushrooms and add little salt and sauté it for 5 minutes then add the olives, the boiled pasta, cream cheese , sauce and the lemon rind and mix it well now add the cheese and its ready to serve with garlic bread.

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