CHICKPEAS / KABULI CHANA CUTLET

INGREDIENTS
kabuli chana cooked 1 cup
onion 1 big finely chopped
carrot 1 big grated
ginger 1" finely chopped
hing 1/4 tsp
salt to taste
red chili pdr. / green chilies finely chopped to taste
rice flour 3-4 tbsp
oil for shallow frying

METHOD
in a mixie, crush cooked, drained chana, you may crush ginger, green chilies along with it.
add carrot, onion, hing, salt mix well along with crushed chana
add rice flour little at a time to see how much you need to mix it, so that you're able to flatten like cutlet without it breaking.
shallow fry the cutlets, serve hot with chutney or ketchup.

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KABULI CHANA IN AN AROMATIC GRAVY

INGREDIENTS
for masala- dry roast
coriander seeds  1 tbsp
peppercorns  1/4 tsp
cloves 2
powder these coarsely

For gravy
ghee 1 tsp
oil  1 tsp
jeera  1/2 tsp
ajwain  1/2 tsp
dry red chilies 2-3
hing little
cinnamon 1"
boiled chana  1 cup
coconut milk  1 cup
turmeric pdr.  1/2 tsp
water  1/2- 3/4 cup- depending on how thick you like your gravy
soaked and peeled almonds  10-12
salt to taste
coriander leaves finely chopped 1-2 tbsp
lime juice 1-2 tsp

METHOD
heat oil and ghee in a heavy pan, add jeera, once it crackles, add ajwain, followed by hing and cinnamon
saute for few seconds, add the powdered masala, fry a minute
add the boiled chana, turmeric pdr, water 1/2 cup, soaked almonds 8, coconut milk, some coriander leaves
simmer, cook covered for 5-6 minutes, in between stir and if desired may add more water
remove from gas, add remaining coriander leaves, lime juice, mix well
serve garnish with remaining almonds and some coriander leaves
serve hot with roti, rice, dosa, bread toast or tikki !

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FIBRE-RICH VEGE VADAS

INGREDIENTS

white beans( lobia or karamani)/ kala chana/ white chana ( garbanzo beans) or dried green peas 1 cup wash and soak over night

cabbage/ spinach/ carrot finely chopped 1/2 cup
salt to taste
green chilies 3-4 or as per taste
ginger 1" piece
coriander leaves chopped 2 tbsp
hing 1/4 tsp
oil to fry

METHOD
drain the soaked beans, using minimum water, grind to a coarse paste with ginger and green chilies.
add salt, coriander leaves, hing, cabbage/ spinach or a mixture of both veges, wet your hands, make vadas, i.e., flattened discs, fry in medium hot oil, till crisp on both sides, drain well. serve hot with chutney/ ketchup.

ps- this vada can be made on festival days, when normally we avoid using onion. Those who don't eat onion, cabbage can be substitute for it, by chopping fine. This vada, though fried is healthy, as it is full of fibre, proteins, vitamins, if the batter is made in the right proportion, then it will not take too much oil. 

Tip- by chance the batter becomes a bit more watery, then add some rava/ suji, mix well, wait for some time, as suji will absorb water and it will also make it crisp.

those interested in cancer and health related topics are free to see my blog-

http://cancersupportindia.blogspot.com/

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For info. about knee replacement, be free to view my blog-

http://knee replacement-stickclub.blogspot.com
 

Kootukari

yam cubed 1 cup
brown chickpeas soaked overnight 1/2 cup
raw bananas cubed 1 cup

 for grinding
coconut scrapings handful
cumin 1 tsp
red chilies 5-6 or to taste
pepper pdr to taste

For seasoning
mustard seeds 1 tsp
coconut oil 1 tsp
dried red chilies 2
curry leaves

MEthod
boil the yam , chickpeas & raw bananas in a pressure cooker for 4 whistles.
grind the coconut  & mix with the vegetables
make seasoning, roast coconut , add salt, mix all well, serve hot with rice.

Mixed vegetable rice with leftovers !

Ingredients
anything leftover( kuttu, sambar, curry) as at times, we may have we bit of things left over & at present economic status, none want to waste food/ money, so here is a recipe for that !
onion 1 small       tomato 1    peas ( optional)    capsicum 1   salt to taste      oil 1 tbsp  hing 1/4 tsp
 green chilies to taste depending on how spicy your leftovers are !     ghee/ clarified butter 2 tsp
cumin/jeera 1 tsp         garam masala pdr 1 tsp     fresh coriander leaves  little curry leaves few
 cooked rice 2 cups

Method
1) wash & finely chop vegetables, you may use any other vegetable also if you want.
2) heat oil in a pan/ kadai, add cumin/jeera, once it crackles, add curry leaves, then hing.
3) add onion & other vegetables that you're using, little salt, let these vegetables cook, then add your left overs, garam masala pdr, coriander leaves, add wee bit water, so that it gets mixed well, as it all boils together.
4) Now add cooked rice, salt to taste, add some ghee last mix well, serve hot with papad roasted/ chips & curd, as it makes a complete meal by itself.

Chole my style

Soak kabuli chana/ white chole overnight, pressure cook in the same water, don't discard the water in which you soak the pulses or rice, as then you lose water soluble vitamins, especially Vit. B. Also when you cook, avoid using soda, as it takes away the vitamins from the food, also when you fry pakodas. I soaked about 1 cup of chana. for that you can see that I used 3 medium sized onions, 5 tomatoes, 2" ginger pieces, garlic pearls about 10-12, 1 tbsp coriander seeds, 2 green chilies.
1/2 tsp turmeric powder  chili pdr 1 tsp or to taste, chana masala 2 tsp
salt to taste,    3 tsp oil      1 tsp jeera.
grind onion, tomatoes, ginger, garlic, coriander seeds, green chilies well. Heat oil in a heavy bottomed pan, add jeera/cumin seeds, once it cracks, add the ground gravy, like you can see in the picture below the onion, tomatoes etc, with turmeric, chili pdr, fry it well till thickens on low flame, can be done in microwave also with chana masala.the oil that you've used should come on top, then only the gravy will taste good. This goes true for rajma or anything else that you use similar gravy. Once it thickens to the consistency in the picture below, then add the cooked chana with water & salt to taste. let it simmer on low heat for about 10-15 minutes. Remove & garnish with fresh coriander leaves.
ps- this goes well with roti, batura, bread, rice, can have with dosai also.