Ingredients
Dried anardana 2 tbsp soak at least for 30 minutes before grinding
Onion 1 small
Mint leaves ½ cup
Kashmir red chilies 3-4
Salt to taste
Water as needed
Lime juice to taste
In a mixer jar grind together soaked anradana, mint leaves, onion and red chilies well, adding water is necessary. Remove to a bowl add salt and lime juice to taste.
You may serve this for bread toast, pakoras, tikkis.
Try mouth-watering masala channa topped with tadka aloo. It is a easy and quick recipe and also gluten free recipe. Pair this with garlic naan or any other Indian bread.
Ingredients
1 liter jug of water
400 gm channa
3 tsp tea leaves
4 bay leaves
5 black cardamoms
1 1/2 tsp salt
2 tsp cumin powder
1 1/2 tsp kachari powder
2 tsp fennel powder
5 tsp anardana powder
2 tsp amchur powder
3 tsp dhaniya powder(coriander powder)
1 1/2 tsp red chili powder
1 tsp garam masala
1/4 tsp hing(asafoetida)
5 Tbsp ginger, julienne
3 tsp finely chopped green chilies
2 tsp kasoori methi
5 tsp lemon juice
1 tsp baking soda
12 garlic cloves
4 whole green chilies, for garnishing
For masala aloo:
2 Tbsp oil
2 tsp chili powder
1/2 tsp turmeric powder
4 potatoes quartered
50 gms ginger julienne
3 tomatoes quartered
5 green chilies slit into halves
A pinch of salt
Preparations
For Channa
For masala aloo
Pakoras a favourite snacks in many Indian homes, especially during monsoon or cold winter days, to have hot pakoras with hot cup of tea is the best thing to enjoy the weather.
Normally we make pakoras with onion, palak, methi, bread, green chili stuffed, raw banana and so on. The first time, seeing this unique pakoras of the royalty of yesteryear wanted to share with you. I used to make lotus stem vattal- i.e., peeled, washed well, cook with salt and turmeric till 3/4 done, then dry in the sun till dry, it will take a few days to dry completely. It was my husband's favourite.
Ingredients
lotus stem peeled, cut into finger length, washed well, cooked not fully, drained well.
potatoes as needed, boiled, mashed well
green chilies finely chopped to taste
salt to taste
anardana/ pomegranate seeds dried 1 tbsp
hing little
turmeric pdr 1/4 tsp
coriander pdr 1 tsp
ajwain 1/2 tsp
ginger finely chopped/ ginger paste 1 tsp
coriander leaves chopped 2 tbsp
besan 1 cup or as needed
rice flour 1/4 cup
salt and chili pdr to taste for the batter
ajwain 1/4 tsp for the batter
water to make semi-thick batter
oil for frying
Method
once the lotus stem is 3/4 cooked, drain well, it should be dry , cut it lengthwise into half all.
to the boiled potatoes, add the seasonings till besan, mix well.
now take a good amount of potato mixture, press it against one slit lotus stem,cover with the other.
once all stem are stuffed like that, in hot oil, fry them dipping in besan batter to which salt and chili pdr is added, along with ajwain.
fry them in jot oil in medium flame, drain once light brown in kitchen paper to drain excess oil.
serve hot with some mint/ coriander chutney.
INGREDIENTS
Wheat flour 2-2 ½ cups
onion 2-3 big chopped
coriander leaves chopped 2-3 tbsp
green chilies chopped finely cut as per taste
water 80-120 ml
ghee 4- 5 tbsp
salt to taste
anardana crushed ½ tsp
Knead dough
In a bowl add wheat flour, chopped onion, coriander leaves, green chilies, crushed anardana, oil/ ghee, salt and water as needed to make a stiff dough. Allow it to rest for 5 minutes.
Gently knead again and divide into small balls.
Roll out each dough ball into a thick parantha. You can prick it with knife or fork for the uniform and perfect cooking.
Heat a tava or griddle on medium heat. Put the rolled out parantha on the tava. Cook on both the sides until small brown batches appear on both the sides.
Apply ghee and roast again until crisp and nicely roasted.
Serve hot with curd and prickle of your choice.
https://gscrochetdesigns.blogspot.com. one can see my crochet creations
https://cancersupportindia.blogspot.com. feel free to view for easy, simple and health tips
https://kneereplacement-stickclub.blogspot.com. for info on knee replacement
https://GSiyers home remedies.blogspot.com is the latest addition to my blogs.
These beetroot and tofu kebabs are a power house of energy. Brimming with antioxidants these kebabs hardly have any calories.
