…en Chillies (remove stem & chop) 1 tsp. fresh Ginger (grated) 1 tbsp. Chana Dal (split gram) (lightly roasted) Few fresh Coriander leaves (washed & roughly chopped) A pinch of Sugar Salt to taste Method : Grind together coconut, green chillies, ginger, chana dal, coriander leaves & salt in a blender/masala grinder with a little water to a fine & thick paste. Transfer to a serving bowl & keep aside. Ingredients for the Temp…
…powdered) 1 tbsp. Ghee Liquid ghee – for greasing Procedure: Wash and soak chana dal in enough water for about 3 hours. Pressure cook the chana dal until soft with just enough water to cook it. Grind the soft dal along with the residual water if any, into a fine, smooth and thick paste. Transfer this paste into a sufficiently wide and thick bottomed dekchi/handi/pot/non-stick pot or in the pressure cooker body. (I like to use the pressure cooker b…
…aunth) ½ tsp. Salt Water as required Procedure for making the Puran (Sweet Chana Dal Stuffing): First, grind cardamom, nutmeg & aniseed to a fine pwd. Keep aside to use later. Wash the chana dal & boil with sufficient water in a pressure cooker upto 2 whistles along with oil & salt. Release steam immediately & strain out the extra water completely through a strainer. Reserve the strained water to prepare the amti later. Transfer th…
…sps. Chana Dal (soak overnight) Salt to taste Procedure : Drain the soaked chana dal & boil with sufficient water & keep aside to use later. The chana dal should be soft but slightly firm. (It should not be mushy). Grind the coconut with enough water & strain to extract thick & thin coconut juice. After the first extract, add some water to the coconut residue & extract juice. Drain the soaked rice & grind with some water ti…
…3 cups Boiled Rice ½ cup Thick Poha ½ tsp. Methi Seeds (Fenugreek) 1 tbsp. Chana Dal Salt to taste Vegetable Oil/Ghee as required Method : Wash & soak rice, urad dal, chana dal with methi seeds in sufficient water for 4 hrs. Wash the thick poha & soak in water separately. Grind together all the soaked ingredients in a masala grinder/blender to a fine paste. Transfer the paste to a sufficiently large & broad bowl/dekchi. Add salt to…
…and freeze. To Freeze Pesto: Pour the pesto sauce in ice trays, top with olive oil, cover with cling film and freeze. Once frozen, remove the cubes, store in a zip loc bag, label with date and the weight of each cube of pesto and re-freeze. Thaw the required cubes of pesto when ready to use….
…ients : 2 cups boiled soft Chickpeas or a can of drained chickpeas (Kabuli Chana) 1 clove fresh Garlic (peeled ) 2 tbsps. fresh Lemon Juice 2 tbsps. Tahini 2 tbsps. Olive Oil 2 ½ tbsps. Chickpea water or Water Salt to taste Garnishing : A sprinkling of Paprika, Cumin pwd., Parsley (optional) & Olive Oil Few chickpeas & Olives (optional) Procedure : Place all the above mentioned ingredients in a food processor/blender/grinder & process/…
…J It is again a matter of personal preference. To enhance the nutritive value you can add vegetables of your choice and a mix of split skinless chana dal and urad dal. I sometimes like to use moong dal too….
…e For the Tempering/Tadka: ½ tsp. Mustard Seeds ½ tsp. Cumin Seeds 1 tbsp. Chana Dal 1tsp. Urad Dal A pinch – Hing (Asafoetida) A sprig – fresh Curry Leaves 2 fresh Green Chillies (slit) or dry Red Chillies 1 tsp. fresh Ginger (peeled & grated) 1 tbsp. Cooking Oil For Garnishing: as per choice Freshly chopped Coriander Leaves Carrot, Cucumber, raw mango (peeled & grated) Pomegranate, Grapes Cashew nuts, raisins (fried to lightly golden) Pr…
…gry kids. So give it a try… 😀 Ingredients : 3 cups boiled Chickpeas/Kabuli Chana or canned (drained) 1 large Onion (peeled & finely diced) For the Dressing : 1 fresh Green Chilli (deseeded & finely sliced) 2 pinches Red Chilli powder or to taste ½ tsp. Chaat Masala or to taste A pinch – Garam Masala (optional) Juice of ½ fresh Lime 3 tbsp. Extra Virgin Olive Oil Salt & Pepper to taste For the Garnishing : 1 tbsp. fresh Coriander Leaves…