Konda Kadalai Sundal | Black Chickpeas Sundal Recipe | Easy Sundal Recipes

Konda Kadalai Sundal, Black Chickpeas Sundal is this healthy, easy sundal recipe perfect for Navratri Naivedyam and snack. Sundal is made with multiple legumes but chickpeas is one of most famous beans used in Sundal and it's very easy too. I made this sundal during Ganesha Chaturthi and couldn't post it that time so now during Navratri I am sharing this super easy sundal recipe which is perfect as snack too.

Amritsari Chole | Amritsari Chole Masala Recipe

Amritsari Chole or street style Amritsari chole masala is popular chole or chana masala recipe that normally is served with kulcha or bhatura, naan,  paratha or variety rice, pulao as well. There are few ways of making amritsari chole and this is street style or dhaba style amriti chole the only difference is I didn't added tea bag to bring the dark brown color like we get in dhaba or in restaurants as I am not a big fan of adding tea bag to chole.

Parangikai Kara Kondakadalai Puli Kuzhambu Recipe | Pumpkin Black Chickpeas Kulambu

Parangikai Kara Kondakadalai Puli Kuzhambu or Pumpkin black chickpeas kulambu or curry is delicious kuzhambu recipe with sweetness of pumpkin, chickpeas crunchiness and tangy it's a real treat for kuzhambu lovers. I made this kuzhambu couple of weeks black while I was trying to clear my pantry and fridge before the India trip and with a large pumpkin sitting in my fridge I tried various different recipe instead of usual pumpkin dry curry or pumkin taro curry.

Prawn Black Chickpeas Curry Recipe | Prawns Recipes

Prawn Black Chickpeas Curry is easy prawn curry with added benefits of chickpeas. Chickpeas adds good crunch and taste to prawn curry and also adds volume to the dish. You can add white, green or black chickpeas just anything of your choice and the curry taste good all way. Only thing to remember in this curry to soak and boil chickpeas but you can also add canned chickpeas or if you making chickpeas curry then keep aside little to make this curry.

Chana Aloo Masala | Chole Chawal Recipe

Chole or chana masala who doesn't like it? Perhaps few people but am sure most of you and your family like chole; popular curry with batura, rice, jeera rice, roti, paratha just name it and it's perfect with anything. Chickpeas or kabuli chana as we call it one of the versatile ingredients we can do plenty of dishes from it from starter to main course though I am yet to post some of my regular and favorite chickpeas recipes yet but that will happen soon..hmm ohkie I will try to make it soon.

Pindi Chole Recipe | Rawalpindi Chana Masala

Chana means Chana Masala (Chole) or Dry chole is for me I make this two the most or try it with different combination like this chickpeas eggplant curry. Pindi Chole was something that I wanted to make for a long time but it was not happening and  when I make Pindi Chole on rare occasions it never got clicked but this time though in hurry but I manage to take few pictures to share with you all the amazing, simple and yet delicious Pindi Chole Recipe.  Rawal Pindi Chole originated from a place call Rawalpindi in Punjabi and Pakistan where pindi means village.

Punjabi Kala Chana Masala | Chole Recipe

Who doesn't love chole or chana masala, though popular made of white chickpeas or kabuli chana another variety is to prepare from black chickpeas or kala chana.  There are ample of variety to try with chana and I never get bored of it.  Best thing about chana masala is it goes well with roti/paratha or steamed rice.   Punjabi's love their chole chawal or rajma chawal it's one of the best comfort food.  If you go to Delhi or Punjab the staple food everywhere you can see is rajma chalwa, chole chawal, chole batura and boy people simply love this.

Baigan Aur Channa Masala | Eggplant and Chickpeas Curry

This recipe outcome of my mood swings.  I started with making one thing, continue making another and the end product with something else.  I do such things so often now a days that I started to think something is wrong with me, does this happen to you too?    But then I like to try different combination and experiment and so far everything has been successful. Softness of eggplant and crunches of chickpeas is perfectly blended with spices making it a special dish and yet simple to make and it has been one of the regular in my list now.  You don’t have to think too much, just go ahead and try this am sure you will like this too. 

Ingredients
Eggplant/Baigan - 1 Large
Chickpeas - 1/2 Cups
Onion - 1 medium
Tomato - 1 small
Garlic - 1 tsp chopped
Green Chillies - 2
Oil - 1 tbsp
Bay Leaf - 1
Red Chilli Powder - 1 tsp
Coriander Seeds Powder - 1 tsp
Turmeric Powder - 1/4 tsp
Dry Mango Powder/Amchur - 1/4 tsp
Kasoori Methi(dry fenugreek leaves) - 1 tsp [crushed between palms]
Salt - To taste
Water - 1 cup

Method:
1. Soak chickpeas over night and pressure cook for 2 whistles with enough water (around 2 cups) and little salt. 
2. Chop onion, garlic, green chillies and tomato in chucks.  Cut eggplant in bite size pieces and immerse in water until ready to use.
3. In a pan or wok heat 1 tsp of oil, sauté onion, garlic and green chillies until onion becomes transparent, transfer to mixer jar or blender and allow to cool. Once cool enough to grind, add little water and make a smooth paste.
4. In the same pan add remaining oil, add bay leaf and sauté for 30 seconds.  In medium to slow flame now add prepared paste and fry until paste starts to leave pan edges.  Now add red chilli, coriander seeds and turmeric powders and sauté for 2 more minutes. 
5. Meanwhile we can grind the tomato and keep aside, don’t add any water.
6. Add puree tomato, mix well and cook for a minute. Add brinjal/eggplant pieces and cook for 2 minutes or until brinjal starts to change colour.
7.  Add one cup of water or use the boiled chickpeas water, boiled chickpeas, crushed kasoori methi, salt, amchur and bring it good boil, slow flame and simmer for 5 minutes or until gravy become thick and brinjal cooked well but not mashy. 
Goes well with plain rice, any pulav or roti/paratha.  We had it with Peas Pulav.

Have a nice day ~~

Pasta with Stir fried Veggie & Chickpeas Salad

Hello All,

Hope all of you are doing fine and had a great new year start & Yes am fine too. It's been long since I blog, just caught up with few things guys and Thank U all for asking my well being.

Let's start with the Salad, it's a simple & colourful salad I made with just few hand picked things like:


Chickpeas Salad

Ingredients:

Chickpeas - 3 tbs [Soaked few hours and boiled]
Cucumber - 2 tbs [ finely chopped]
Carrot - 1 [finely chopped]
Grape - 2tbs [ chopped]
Salt - to sprinkle
Chat Masala - 1/2 tps
Spring Onion - 1 tbs [ finely chopped]


Method:

Toss all the ingredients and enjoy :-).. simple isn't it? :-) Ahh btw these spring onion are from my little garden...you can replace them with onion too.

For Pasta with Stir fried Veggies again simple pasta recipe and my recipe changes every now and then as I just add ingredients whatever I feel like.

Ingredients:

Shell Pasta - 2 cups
Carrot - 1 [ chopped]
Peas - 3 tbs [frozen]
Tomato - 2
Onion - 1
Soya Chunks - 6-8
Kasturi Methi - 2 tbs
Garlic - 2tbs [chopped]
Dry Red Chili - 6
Olive Oil - 3 tbs
Pepper - 1tps [crushed]
Salt - to taste
Water

Method:

1. Boil water in a large pot/pan with little salt and 1tbs of oil and cook pasta until done. Strain the pasta, run over cold water and keep aside.

2. Boil tomato, onion and red chilli for 5mins in hot water and puree it.

3. Soak soya chunks in hot water for 10mins, squeeze and keep aside.

4. Soak kasturi methi in hot water with 1/2 tps salt for 10mins. Discard the water and keep aside.

5. In a pan heat oil add chopped garlic and saute for a min.

6. Add chopped carrot and saute for 2mins, add peas [ boil the peas before if not using frozen ones], soya and mix well.

7. Add crushed pepper, methi and tomato puree, stir well.

8. Add salt and cook for 4-5mins, add boiled pasta stir well and cook for 2mins.

Our pasta is done.

And this post goes to dear Aru's Served with Love Event.

Birthday Celebration Continues....Part II

DH has conveyed his heartfelt THANK U to all of you for your wishes. Continuing from my last post let's move on to the main course but before that I didn't mention in my last post that those Almond Stuffed Dates are awesome...it's just melt in mouth and everyone liked it so much, want to thank again Yasmeen :)

So after starters we move on to main course:

Chickpeas Salad - Check in previous post

Stuffed Capsicum

After looking here n there I settle with SuperChef's Stuffed Peppers. I made few changes in the recipe and it was super hit, the most appreciated item was this Stuffed Capsicum and it's pity simple to make too. Thanks SuperChef for the recipe ..here is my version:

Ingredients [ For Original Recipe click here]

Capsicum - 6 [I used green, yellow and red]
Onion - 2 medium size [chopped]
Ginger-garlic paste - 2tsp
Cooked Rice - 1&1/2 cup [a cup which can hold 150ml]
Kasturi Methi - 2tbsp
Raisins - 2-3 tbsp
Olive oil - 3-4 tbsp
Cheese - 1/4 cup [ I used Parmesan cheese]
Pepper - 1-2 tsp freshly ground
Salt - to taste

Method:

1. Preheat the oven to 375F - 390F.

2. Wash, dry and scoop out the seeds from capsicums [use sharp knief
and scooper] and brush them with olive oil and bake for 15-20 mins. [I
baked for 20mins in 390F].

3. Heat some olive oil in a pan and sauté the onions and ginger-garlic paste until onion turns light brown.

4. Soak kasturi methi in warm water with 1/4tsp of salt for 10-15mins. Drain the water and keep the methi.

5. Add soaked methi, rice, raisins, salt and pepper mix well and cook for 2-3mins.

6. Take out the capsicums from oven and fill them with rice mixture [use different size of spoons for filling will help]

7. Top with grated cheese and bake for 20 mins in 390F. [ I sprinkle some fresh crushed pepper on top of cheese]

Yummy stuffed peppers are ready.

Dum Aloo - I have posted the recipe here and trust me this is full proof recipe...always tasty, everyone liked it very much again.

Next up is Paneer Jalfrezi

I thinking a lot for what to make with paneer and after so much of thinking I settle for jalfrezi, I search lot of recipes but nothing excited me much so I came up with my own.

Ingredients:

Paneer - 500gms
Capsium - 1/2 cup Julians [I used red and yellow]
Onion - 1 large [chopped]
Tomato - 1large [julians]
Carrot - 1 medium [julians]
Ginger-garlich paste - 1tsp
Dry red chilli - 1
Cumin Seeds - 1/2 tsp
Fennel Seeds - 1/2 tsp
Redchilli Powder - 1 tsp
Coriander Powder - 1tsp
Turmeric Powder - 1/2 tsp
Garam Masala - 1/2 tsp
Oil - 4tbsp
Water - 1/2 cup
Salt - to taste

Method:

1. In a pan heat 1tbsp Oil and saute paneer until golden brown, keep aside.

2. In a same pan add remaining oil and heat. Add cumin and fennel seeds, dry chilli and allow them to crack.

3. Add chopped onion and ginger-garlic paste and suate until onion turns brown. Add carrot and capsicums and fry for 2mins.

4. Add tomato and all powder masala fry for another 2mins. Now add 1/2 cup water,salt [add more if you want] mix everything well and cook for 5mins in medium heat.

Enjoy Paneer Jalfrezi

Other items will be in next post :)..Dum Aloo and Paneer Jalfrezi goes to Viki's Side Dish for Chapathi Event.

And this post goes to Rak's Cooking For Guests” Event

Birthday Celebration...

Yesterday was DH birthday, celebrating 1st time after our wedding so got to be special rite? I arrange for small get together and and surprised him. After lot of thinking I settle for the below menu. I manage to take few pics here n there in hurry...so don't pay much attention to them;)

Before moving on, let me remind you guys today is last day to send in entries for Festive Food: Raksha Bandhan Event. Thanks to All for your entries.

Starter

Aloo Bujiya
Sev Bujiya
Mixture
Chiwda
Chickpeas Salad
Almond Stuffed Dates
Tea
Cold Drinks

Main Menu

Chickpeas Salad
Stuffed Capsicum
Dum Aloo
Paneer Jalfrezi
Daal
Boondi Raita
Paratha
Jeera Rice
White Rice

Dessert

Fruit Salad with Ice cream
Cake

Sound interesting rite? So let's start with the recipes

Starter [Strikeout are store ones:)]

Aloo Bujiya
Sev Bujiya
Mixture
Chiwda, I have blogged this one before click here, I have used brown beaten rice this time.

Chickpeas Salad

Ingredients:

Chickpeas - 1/2 cup [soaked overnight and boiled]
Kidney Beans/Rajma - 2tbsp
Boiled Potato - 2tbsp [chopped]
Vegetables - 1/2 cup [finely chopped carrot, cucumber, onion, tomato etc]
Pomegranate - 3tbsp [optional]
Chopped nuts - 2tbsp [almond, walnut - optional]
Salt - 1/2 tsp
Pepper - 1/2 tsp
Lemon Juice - 1tbsp
Olive Oil - 1tbsp

Method:

1. Heat oil and chickpeas and chopped potato saute for 3-4mins, place in a large bowl.

2. Mix all the ingredients with saute chickpeas and potato.

Enjoy the filling salad.

Almond Stuffed Dates - For this I followed Yasmeen recipe, I was too good. Thanks Yasmeen for the easy and healthy recipe.

Tea - Perhaps some day I'll post :)
Cold Drinks

This post goes to Rak's Cooking For Guests” Event

Rest will come in next post...

Channa Jor Garam

Most of us like to eat quick snacks and if those are healthy then it's icing on the cake isn't it?  One of those is Channa it's simple yet so tasty.  I have soaked black chickpeas to make channa masala but endup doing this for evening snacks, so here it is Channa Jor Garam and enjoy...

Ingredients:

Black Chickpeas/Channa - 1 cup [ boiled]
Onion - 1 large [chopped]
Lemon Juice - 1/2 tbs [optional]
Cumin Seeds - 1/4 tbs
Garam Masala powder - 1/2 tbs [optional]
Chili Powder  - 1tbs
Chat Masala - 1/2 tbs
Black Salt  - 1/2 tbs
Salt - a pinch
Oil - 1 tbs


Method:

1. In a pan heat oil, add cumin seeds and allow it to splutter. Now chopped onion and fry for a min.

2. Add boiled channa, give a good stir and cook for a min.

3. Add all the masala powders, salts mix well and cook for 3-4 mins.

4. Add lemon juice, stir well and off stove.  Garnish with chopped onion and enjoy :-)

Here is the updated Picture:

Now coming over to tried and tasted, I have bookmarked so many recipes from so many blogs..I do try one or two recipes here and there..and most of the time I do not have pics :-( but whatever I manage to take I'm going to post them. 

When Madhu from Madhu's Food Journal posted Aromatic Podis I knew I'm going to try those.  I have tried her Karivepillai(Curry leaves) Podi and it was so good...am going to prepare my next batch soon.  Thanks Madhu for sharing :-)

Pasta with Tomato Sauce And Chickpeas Herbs Salad

Pasta in tomato sauce and chickpeas salad was Sunday lunch for me and my friend whom visited us last week from India. I was so bored of cooking every time rice, pulav, paratha for him so thought of making pasta instead for a change (perhaps more for myself ;)) One thing is he is quite a picky eater....he don't eat this and that. I really had to be very careful with what I cook.. since now I became the host ! Isn't is so difficult to think of menu for a week including breakfast, lunch and dinner?? I was running out of ideas especially when my refrigerator was empty most of times.

Chole

Yes, I disappeared again for a week and by now you guys know my reason ;) but this time I was on course for ITIL and passed the exam with good marks too ..;) I was so happy with the results ....it's kinda difficult and fun to study now .... so now not going on with this let's move on to today's recipe Chole. I always made chole/chanaa masala (with gravy) which every one liked always very much. Now that it's only two of us I thought of trying different and without gravy. So made this chole which came out so well that my DH endup eating a lot and told me this is better than my usual stuff :-)....so here comes the recipe





Ingredients:

Chana/chickpeas - 300gms appr.
Onion - 1 large
Tomato - 1 large
Green chilli - 3
Kasoori Methi - 1 tps
Redchili powder - 2 tps
Coriander powder - 1 tps
Tumeric - 1/4 tps
Chole masala - 1 tps
Oil - 2 tps
Bayleaf - 1
Ginger-garlic paste - 1 tbs
Salt - to taste

Method:1. Soak washed chickpeas/chana over night, boli in pressure cooker until done [ skip this step if you are using canned chickpeas]
2. In a pan head oil, add bay leaf, add sliced onion, sliced green chili and saute until golden brown.
3. Add all the powder masala, mix everything well and cook for 3-4 mins.
4. Add chopped tomato, mix together and cook with lid on for 5 mins or until tomato is mashed well.
5. Soak kasutri methi in little warm water with pinch of salt for 10 mins or follow the instruction on the pack (if any)
6. Add the soak methi now in the masala, boiled channa & salt . Mix together and cook for another 4-5 mins with lid on.

Chole is ready to serve with roti/paratha/rice/pulav.





Here is another closer look ;)




Enjoy your day.....

Chole Masala Recipe | Channa Masala Recipe

Chole, Chhole Masala, Chana Masala or Channa Masala whatever we make call it's one of the most popular recipe from Punjabi Cusine. Chole or Chana Masala goes well with batura, poori, kulcha, paratha, roti, jeera rice or steamed plain rice pair chole along with anything and it does the magic, this is one of best chole recipe, maximum people tried my chole would agree that it's The Best. My love for chole/chana masala is very high and this happens to be one of my popular and famous signature dish.