Kala Chana Bhuna

Hi friends this recipe I kept for last month's MFB challenge but couldnt post it.So thought will post it today.
Actually I have a nostalgic feel with this recipe.My dad used to make this during ramadan for iftars.those days we used to enjoy this for iftars as this was my dad's dish.When I was searching for bangladeshi recipes as it was the challenge, saw this and thought will make this.My dad don't use potatoes but in this original one potatoes are used and I cooked with potatoes.I usually cooks this with out potatoes.Very simple and comforting dish.

Now to the recipe:

Ingredients:

1c Cooked black chickpeas(Chana dal)
1large Potato
1large Onion
1 Tomato
2 or 3 Green chillies
1tsp Ginger garlic paste
1/4tsp Turmeric powder
1/2tsp Red chilly powder
1/2tsp Cumin powder
1/2 tps Garam masala powder
Salt
Oil
Mustard seeds
2 pc Bay leaf
Few Dried red chillies
Curry Leaves
Coriander leaves for garnishing

Method:

1.Soak the chickpeas for few hrs or overnight.
2.Once it is soaked well drain the water and wash well.Now pressure cook it with salt and water.
3.Cook it till it is soft.And once cooked well drain the excess water and keep aside.
4.Now in a pan heat oil and splutter the mustard seeds.Add dried red chillies,bay leaves and curry leaves.
5.Now add the chopped onions and saute well.

6.Add the ginger garlic paste,chopped green chillies and saute till the raw smell goes off.
7.Now add the powder spices and mix well.
8.Now add the chopped tomatoes and saute till tomatoes are soft.
9.Now add the diced potatoes.Pour little water and cook till it becomes soft.
10.Once it is soft add the cooked chickpeas and mix well.
11.Heat it till the mixture dries up.
12.Garnish with chopped coriander leaves.
13.Serve hot.
14.Can have it as it is or as a side dish also.

Bhindi Masala

This is an easy and tasty veg dish for a busy day........and those who don't like veg dishes will surely love this...........this is one of my hubby's fav veg dish.........this have a nice aroma of kasuri methi...

Now to the dish......

Ingredients:

1/2kg Bhindi/Okra/Lady's finger

2medium Onions

1large Tomato

5cloves Garlic

1medium piece Ginger

1tsp Coriander powder

1tsp Red chilly powder or more as requirement

1/2tsp Turmeric powder

1/2 tsp Garam Masala powder

1/2tsp Cummin seeds

1/2tsp Kasuri methi

Coriander laeves

Salt

Oil

Method:

1.Wash and dry the bhindis.

2.Cut into 1 inch sized pieces.

3.Heat some oil in a kadai and deep fry this bhindis till slightly crispy.

4.Drain out the excess oil.

5.In another kadai pour 2tbsp of oil.(Can use the oil used for frying)

6.Splutter the cummin seeds.

7.Add the sliced onions and saute till light brown.

8.Add the chopped garlic and ginger and saute well.

9.Now add the chilly powder,coriander powder,turmeric powder and garam masala powder and mix well.

10.When the raw smell goes add the sliced tomatoes and saute well.

11.Now add the fried bhindis and mix well in this masala.

12.Close the lid and cook at medium heat for 5 to 8 mins.

13.After that add the kasuri methi and coriander leaves.

14.Serve hot with chappathis or even with plain rice.

This goes to ayeesha's any one can cook event

Thakkali Chamanthy

This is an easy chamanthy for idli and dosa……..with very less ingredients which is always available in our kitchen…………..



















Ingredients:
1 Big onion
2 Medium tomatoes
1 Small piece Ginger
¼ tsp Turmeric powder
½ tsp Red chilly powder
Salt
Oil

For Tempering:

Oil
Mustard seeds
2 Whole red chillies
Curry leaves


















Method:

1.Heat oil in a kadai and sauté chopped onion in it.
2.When it is transparent add chopped ginger and mix well.
3.Add the turmeric powder and redchilly powder and sauté well.
4.Now add the chopped tomatoes.
5.When the tomatoes are soft add salt and off the flame.
6.Let this cool for sometimes.
7.Grind this mixture in a mixer.
8.Heat Little oil in a pan.
9.Put the mustard seeds,when this starts spluttering add the whole red chillies and curry leaves.
10.Add the grind mixture to this and mix well and sauté till the water evaporates and the mixture thickens.
11.Serve with idlis or dosas.

Beetroot Pachadi

Hi everybody,How u all out there……. missed u all for one day…………today again I’m posting a healthy side dish for rice which is very common……..beetroot is very good for health too……..now this is prepared with yoghurt also…….for kids those who don’t like to eat much vegetables will also like this because of its bright color……….and its tasty toooooo…………….

Ingredients:

1 Big beetroot
1 Medium onion
Small piece ginger
2 Green chillies
2c Yoghurt
Salt
Oil
Curry leaves
Mustard seeds

Method:

1.Peel the beetroot and grate it.
2.In a pan heat oil put mustard seeds.
3.When it starts spluttering add chopped onions,green chillies,curry leaves and chopped ginger.
4.Saute well and add grated beetroot.
5.Add salt and mix well and cook till the beetroot is soft.
6.Off the flame and let it sit for 5 mins.
7.Now beat the yoghurt in a blender or whisk it with a fork and pour it to the cooked beetroot.
8.Mix well and if it is too thick add little water.
9.Serve with plain rice.

Kappa Upperi or Thalichathu

Kappa,kolli,maricheeni everything is called for one thing Tapioca……….with this what all items can be made………chips,puzhukku,upperi and its tastier with meat and fish too……here is a simple side dish with kappa…….



















Ingredients:

½ kg Kappa(Tapioca)
5 Whole red chillies
7 Shallots
Salt
Mustard seeds
Curry leaves
Oil


















Method:

1.Cut the tapioca into medium pieces.
2.Boil this in more water till more than half done.
3.Drain off the excess water.
4.Crush the chillies and shallots.
5.In a pan heat oil add mustard seeds when it starts spluttering add curry leaves.
6.Now add the crushed chillies and shallots.Saute well till the raw smell goes off.
7.Now put the tapioca and salt in it and mix well.Close with lid for 5 mins in a low flame.
8.Serve hot with boiled rice and fish curry.

Vendakka Pachadi (Lady’s Finger,Okra,Bhindi)

Again a simple side dish for a lunch………this is very simple and tasty……some doesn’t like lady’s finger much because of its sticky nature……but this dish all will like.By frying it will become crispier……and the taste of coconut and curd make this dish more tastier……….here comes the pachadi…….



















Ingredients:

½ kg Vendakka (Lady’s finger)
½ c Grated coconut
¾ c Curd
3 Green chillies
Oil for frying
Salt

For Tempering:

Coconut oil
Mustard seeds
2 Whole red chillies
Curry leaves


















Method:
1.Clean and cut the lady’s finger into half inch pieces.
2.Pat dry and fry these till light brown and crispy.
3.Take from the oil and drain excess oil and sprinkle some salt and keep aside.
4.In grinder grind curd,grated coconut and green chillies till very fine thick gravy.
5.Pour this to a bowl.Now mix the fried lady’s finger to this gravy.
6.Add more salt if needed.
7.In a small pan heat oil add mustard seeds,when it starts spluttering add whole red chillies and curry leaves.
8.Pour this on top of the pachadi.
9.The tasty pachadi is ready to serve as a side dish with boiled rice.
This goes to 'Side dishes' event by veggie platter

Erissery

This is an item which is common in a veg sadhya.This is a mix of vanpayar and pumpkin………..actually this should not be so spicy there should be slight sweetness of pumpkin and a good flavor of coconut…………













Ingredients:

1c Vanpayar
½ kg Pumpkin (Mathanga)
½ tsp Turmeric powder
½ tsp Red chilly powder
Salt

For Roasting:

1c Grated coconut
¼ tsp Urad dal
¼ tsp Cumin seeds
Mustard seeds
Curry leaves
2 Whole red chillies
Coconut oil

Method:

1.Pressure cook the vanpayar in water till it becomes soft.
2.Now add pieces of pumpkin,turmeric powder,red chilly powder,salt and little water to the cooked vanpayar and cook the pumpkin.
3.When the pumpkin is cooked just mash the pumpkins with the wooden spoon and mix payar and pumpkin together.
4.In a pan heat oil add mustard seeds,urad dal and cumin seeds when they starts spluttering add whole red chilly and curry leaves, now add grated coconut and roast till light brown color.
5.Off the flame and add this roasted coconut to the pumpkin mixture.Mix well.
6.Serve hot as a side dish with boiled rice.

Tapioca Ishttu(Kappa)

Actually kappa is favourite of every keralites.In our side its called “kolli”………..mostly it is called kappa only.Kappa is a real combination with fish curry or beef.I like to have this with puttu also…………..
When I made this for puttu my hubby was asking no fish curry,if fish curry was there it would be very tastier…………………when we buy fish or beef he will surely buy tapioca……











Ingredients:

½ kg Tapioca
3 to 4 Green chillies
½ tsp Turmeric powder
½ c Grated coconut

For Tempering:
Oil
Mustard seeds
2 Whole red chillies
Curry leaves

Method:

1.Clean and cut the tapioca and boil it with turmeric powder,green chillies and salt.Drain after tapioca is cooked.
2.Add the grated coconut and mix well.
3.In a pan heat oil add mustard seeds when it splutters put whole red chillies and curry leaves and pour this over the tapioca mix.
4. This a good side dish with boiled rice and fish curry.

Broccoli thoran

This is a different thoran with different vegetable which not always used to make thoran.Broccoli is always a salad item.But its little bit difficult to eat raw.So I made a different item from this.This is good for health too.



















Ingredients:

1 broccoli
1 small onion chopped
3 green chillies
2tbsp grated coconut
Mustard seeds
Salt
1tbsp Oil

Method:

1.Clean the broccoli well and chop it into very small.
2.Chop the onions and chillies.
3.Add oil in the pan put mustard seeds when it starts spluttering add curry leaves.
4.Put the onions and chillies,sauté it well.
5.Now add chopped broccoli and mix well.Close the lid and cook for 5 to 10 mins.It will be done very soon.
6.When the broccoli is cooked add salt and grated coconut to it and stir well.
7.This is a healthy and tasty side dish for the rice.