Wednesday, 2 August 2017

Kala chana masala recipe

Kala chana masala recipe or kala chana curry recipe - is a simple yet tasty Punjabi cuisine. It prepared with black chickpeas and very basic ingredients like tomato, ginger, chillies and masalas found in every Indian Kitchen. It can be prepared quickly if you have already soaked kala chana at night! Here is the recipe of this delicious cuisine with step by step photos.


Kala-chana-masala-recipe-final-image

Ingredients:

Kala chana - 1 cup
Onion - 1(Medium size)
Ginger - 1 inch
Green Chillies - 3-4
Tomatoes - 2-3 (Medium Size)
Turmeric powder - 1/4 Tsp
Bhuna Jeera (Roasted cumin seeds powder) - 1/2 Tsp
Coriander (Dhaniya) powder - 1/2 Tsp
Chilli powder - 1/4 Tsp (Optional)
Salt - to taste
Mustard oil (or any cooking oil) - 2 tbsp

Kala chana masala recipe:

  1. Soak kala chana(black gram) overnight or for 8-10 hours. Boil it with Salt. Don't forget to add salt while boiling.  I do this mistake quite often.
  2. While kala chana is boiling you can put onions, tomatoes, green chillies and ginger in a mixer and make a smooth paste.  Keep it aside.
  3. Heat oil in a pan. I have used mustard oil, you can use any cooking oil.
  4. Add cumin seeds, red chilli powder, bhuna jeera(roasted cumin powder), coriander powder and turmeric powder. You can skip red chilli powder if you don't want it to be too spicy.
  5. Add the paste that you prepared in step 2.
  6. Mix it well. Let it cook on low-medium flame until oil separates.
  7. Now you can add salt. You have already added salt while boiling chana. So add it accordingly.
  8. Add boiled chana and the water left after boiling. You can make it a little dry or with gravy. So add water according to your preference. Mix it well.
  9. Cover it with a lid and let it cook for another 5-10 minutes on medium - low flame.
  10. Garnish it with Coriander leaves. Serve it hot with rice or roti.
How to prepare Kala chana masala recipe(Step by Step photos) :
  1. Soak kala chana(black gram) overnight or for 8-10 hours. Boil it with Salt. Don't forget to add salt. 

Kala-Chana-Masala-Step-1
Boil kala chana.

2. Put Onions, tomatoes, green chillies and ginger in a mixer and make a smooth paste.  Keep it aside.

Kala-Chana-Masala-Step-2
Added roughly chopped onions, tomatoes, ginger and chillies.


Kala-Chana-Masala-Step-3
Smooth paste of oinion, tomatoes, ginger and chillies.

3. Heat oil in a pan. I have used mustard oil, you can use any cooking oil.

Kala-Chana-Masala-Step-4
Mustard oil in a pan

4. Add cumin seeds, red chilli powder, bhuna jeera(roasted cumin powder), coriander powder and turmeric powder. You can skip red chilli powder if you don't want it to be too spicy.

Kala-Chana-Masala-Step-5
Added Jeera

Kala-Chana-Masala-Step-6
Added masala.

5. Add the paste that you prepared in step 2.

Kala-Chana-Masala-Step-7
Added onion, tomato, ginger and chillies paste.

6. Mix it well. Let it cook on low-medium flame until oil separates.

Kala-Chana-Masala-Step-8
Oil started separating from masala
7. Now you can add salt. You have already added salt while boiling chana. So add it accordingly.

Kala-Chana-Masala-Step-9
Added salt.

8. Add boiled chana and the water left after boiling. You can make it a little dry or with gravy. So add water according to your preference. Mix everything well.

Kala-Chana-Masala-Step-10
Added boiled kala chana.

9. Cover it with a lid and let it cook for another 5-10 minutes on medium - low flame.

Kala-Chana-Masala-Step-11
Added water.

10. Kala chana Masala is ready. Serve it with hot chapatis or rice.

Kala-Chana-Masala-Final-Image
Kala chana masala.




Monday, 17 July 2017

Sweet Potato Halwa Recipe

Sweet potato halwa recipe or shakarkandi halwa recipe is one of the simplest dessert recipes. No Masterchef skills are required to prepare this yummy dessert. Only hard work here is to stir it continuously. You can prepare sweet potato halwa for fastings as well as for any festive occasion.

Sweet Potato Halwa Recipe Image 12
Sweet Potato Halwa recipe

Preparation time: 30 Mins
Serves: 4
Ingredients for Sweet Potato Halwa Recipe:

  1. Boiled Sweet potato - 500 gms
  2. Ghee - 2 tbsp or more
  3. Milk(Full fat) - 250 ml
  4. Jaggery - to taste
  5. Cardamon - 4-5
  6. Dry fruits - handful

Sweet potato halwa recipe:

1. Boil peel and mash sweet potatoes.
2. Heat ghee in a pan.
3. Add mashed potatoes. Saute them for about 2 mins.
4. Add a little milk. Keep on stirring.
5. Add grated jaggery and mix it well. If you want to use sugar instead of jaggery then you can use sugar.
Note: If your jaggery is not dry at room temperature then don't add it now. Add it after adding dry fruits. Otherwise, milk will curdle.
6. Add more milk. 
7. Keep on stirring. This is the only step in Sweet Potato Halwa Recipe that demands some patience.
8. Add cardamom. Mix it well until it reaches this consistency that you want for sweet potato halwa.
10. Mix grated dry fruits and nuts. I have used cashews and almonds and raisins. You can add pistachios or dates or any dry fruit of your choice.  
12. Sweet potato halwa is ready. You can serve it hot or you can store it to serve with milk. Mix one table spoon of halwa with hot milk. It tastes amazing in both the ways.


How to prepare Sweet Potato Halwa Recipe (Step by step photos):

1. Boil peel and mash sweet potatoes.

Sweet Potato Halwa Recipe Image 1
Mashed Sweet Potatoes

2. Heat ghee in a pan. You can add more ghee if you want. It will taste good๐Ÿ˜‹

Sweet Potato Halwa Recipe Image 2
Ghee in pan

3. Add mashed potatoes. Saute them for about 2 mins.

Sweet Potato Halwa Recipe Image 3
Saute of Mashed Potatoes in Ghee

4. Add a little milk. Keep on stirring.

Sweet Potato Halwa Recipe Image 4
Milk Added

5. Add grated jaggery and mix it well.  If you want to use sugar instead of jaggery then you can use sugar. 
Note: If your jaggery is not dry at room temperature then don't add it now. Add it after adding dry fruits. Otherwise, milk will curdle.

Sweet Potato Halwa Recipe Image 5
Grated Jaggery Added

6. Add more milk. 

Sweet Potato Halwa Recipe Image 6
More Milk Added

7. Keep on stirring. This is the only step in Sweet Potato Halwa Recipe that demands some patience.

Sweet Potato Halwa Recipe Image 7
Mixture Stirred Well

8. Add cardamom. 

Sweet Potato Halwa Recipe Image 8
Cardamom Added

9. Mix it well until it reaches this consistency that you want for sweet potato halwa.

Sweet Potato Halwa Recipe Image 9
Thickening of Halwa Started

10. Mix grated dry fruits sand nuts. I have used cashews and almonds. You can add pistachios or dates or any dry fruit of your choice.

Sweet Potato Halwa Recipe Image 10
Dry Fruits Added

11. Add resins. 

Sweet Potato Halwa Recipe Image 11
Resins Added

12. Sweet potato halwa is ready. You can serve it hot or you can store it to serve with milk. Mix one table spoon of halwa with hot milk. It tastes amazing in both the ways.

Sweet Potato Halwa Recipe Image 12
Sweet Potato Halwa Recipe Complete




Thursday, 25 May 2017

Mango Phirni

Mango Phirni is a sweet prepared by mixing aamras and Phirni. You can read Phirni's recipe here.
Today I will be sharing two variations of Mango phirni. In the first method, you can serve phirni and aamras in layers as shown in the image below.


You can be creative here by adding dry fruits in the layers or by adding something green like... fennel seeds. I would love to see your creativity. So, don't forget to share your Phirni pictures and your experience with me in the comment section below.

The second method is by mixing aamras and phirni. It is awesome in both the ways. Remember that you don't need to cook once you have added mango pulp and phirni otherwise the milk will curdle.
This is how it will look.


Ingredients:

For Aamras:

Mangoes - 3-4
Sugar / Jaggery - 2 Tbsp or to taste
Cardamom powder - 1/4 tsp

For Phirni:

Milk (Full Fat) - 1 litre
Rice - 2 tbsp
Sugar - to taste (Optional)
Jaggery - 3tbsp
Cardamom Powder - 1/4 tsp
Dry Fruits:
Dates - 3-4
Raisins - 3-4
Almonds - 3-4
Cashews - 3-4
Pistachios - 3-4

Method:

For Aamras:
  • In a blender add chopped mango pieces and sugar. Blend it. 
  • Mix Cardamom powder.
  • Aamras is ready. Keep it aside.

For Phirni:
  • Soak rice for 2-3 hours.
  • Grind it into a smooth paste.
  • Boil milk. Once it is boiled keep it on low flame.
  • Add Rice paste.
  • Keep on stirring it occasionally.
  • Stir it more frequently when it starts becoming thick.
  • Add jaggery and cardamom powder after about 30 mins. 
  • Add finely chopped dry fruits and keep on stirring it. Keep some Dry fruits aside for garnishing.
  • When you think it has reached desired thickness then you can turn off the stove. It will take approx 45 mins to 1 hour 15 minutes. It depends on how thick you want it to be.
  • Phirni is served chilled. So keep it in the refrigerator for some time.
  • If you want to serve like the first image then do the layerings with phirni and aamras. You can do slant partition also as phirni's consistency will be so thick.
  • For mango phirni like in the second image, Mix mango pulp and Phirni and garnish with dry fruits.
  •  Mango Phirni is ready!!! 

Friday, 19 May 2017

Raw mango and Ivy gourd chutney

Here comes my third dish for Mango month! I hope you have checked my other mango recipes, i.e. Mango Rice and Mango Shrikhand. Raw mango chutney comes with several variations! Spicy, sour, sweet and sour, very sweet, less sweet.. seriously!! endless flavours๐Ÿ˜‹



Today I will be sharing the recipe of Raw mango and Ivy gourd chutney. This chutney is really sour!!! If you don't like sour chutneys then you can reduce the quantity of raw mango.You can also try adding jaggery or sugar if you want it to be sweet and sour. It is a no onion and garlic recipe can be prepared with minimal ingredients! So here goes the recipe for raw mango and ivy gourd chutney: 

Ingredients:

For Chutney:

Raw mango - 1(Medium size)
Ivy Gourd - 500 gm
Green chillies - 4-5
Oil - 1 tsp
Cumin Seeds - 1 tsp
Turmeric - 1/4 tsp
Salt to taste

For Tadka:

Ghee - 1 tbsp
Mustard seeds - 1/2 tsp
Urad dal - 1/2 tsp
Chana dal - 1/2 tsp
Curry leaves - 7-8
Asafoetida - 1 pinch

Method:

For Chutney:


  • Heat oil in a pan.
  • Add Cumin seeds. Let it splutter.
  • Add turmeric powder, chopped green chillies and chopped ivy gourd.
  • Let them cook on medium - low flame for about 20-25 mins. Keep on stirring occasionally. 
  • Turn off the flame when ivy gourd is cooked.
  • Keep it aside and let it cool.
  • Remove seed from raw mango and roughly chop it.
  • Put Chopped mango and Ivy gourd in a Mixer. Blend it 2-3 times for 3-4 seconds.

For tadka:


  • Heat ghee in a tadka pan.
  • Add chana dal and urad dal. When it starts becoming golden, add mustard seeds. Let it splutter.
  • Add Asafoetida.
  • Add curry leaves and turn off the stove immediately.
  • Add this tadka to the chutney. Mix it well
  • Tadaaa!!! Raw mango and Ivy gourd chutney are ready!
Do try this recipe. I love it when people try my recipes and experiment more with my recipes. Don't forget to share your experience in the comment section below. ๐Ÿ˜Š 

More Mango recipes coming soon....

Thursday, 11 May 2017

Mango Rice

Mango rice is prepared with raw mango. It is popular in Andhra Pradesh, Karnataka and Tamil Nadu.  It is very easy to prepare. It can be prepared in less than 15 mins. Its preparation is similar to Lemon Rice. State wise there is a variation in the preparation of mango rice. Today I will be sharing Andhra style Mango rice recipe.  



I posted this pic on Instagram at the time of Ugadi as this is a Ugadi special recipe in Andhra but forgot to share the recipe then. ๐Ÿ˜› This month I am planning to share all the mango recipes only. This is my second Mango recipe. I hope you have checked out my first mango recipe i.e, Mango Shrikhand

Please comment the name of your favourite mango recipe. I will be more than happy to share the recipe.

Ingredients:

Cooked Rice - 3 cups
Raw Mango - 1
Fenugreek powder - 1 pinch (Optional)
Turmeric - 1/4 tsp
salt - to taste

For Tadka:

Ghee/Oil - 2 tsp
Dried red chilli - 1-2
Curry leaves - 8-10
Mustard seeds - 1/2 tsp
Urad dal - 1 tsp
Chana Dal - 1tsp
Asafoetida - 1 pinch

Method :

For extracting mango juice:


  • Grate raw mango with skin. 
  • In a tadka pan boil some water.
  • Add grated mango in water. Let it boil for some time. 
  • Mango juice is ready!
  • The quantity of mango juice that you want to add in rice will vary as per your taste and also on how sour raw mango was. 

For Mango rice:


  • Mix mango juice, salt, turmeric, Fenugreek powder and rice.
  • Rice should be hot when you are mixing these.

For Tadka:


  • Heat ghee/ oil in a tadka pan.
  • Add Chana dal, urad dal. When they become slightly golden in colour then add dried red chillies, mustard seeds, asafoetida. Let them splutter. 
  • Turn off the stove and add curry leaves.
  • Tadka is ready!
  • Add this tadka to mango rice. Mix it well. Mango rice is ready!




Monday, 8 May 2017

Mango Shrikhand

Srikhand is Indian sweet prepared with hung curd. It is very easy to prepare and can be prepared in less than 5 mins if hung curd is ready!!!Adding mango in shrikhand takes it to another level๐Ÿ˜‹ So here goes the recipe for mango shrikhand.



Preparation time: 3 hours 
Cooking time: 5
Serves: 3

Ingredients:

Mango - 1
Full fat Curd - 500 ml
Sugar (Powdered)- 3 - 4 tsp
Cardamom powder - 1/4 tsp
Fennel seeds(Saunf) - 1 tsp (Optional)
Cardamom - 4 - 5 (Optional)
Dry fruits - Any


Method:

For hung curd:

Tie curd in a muslin cloth and hang it for 2-3 hours.
Squeeze water after 2-3 hours. Hung curd is ready.

For Shrikhand:

Extract mango pulp and blend it well with sugar and hung curd.
Add cardamom powder and mix it well.
Srikhand is ready.

Garnish:

Dry roast cardamom and fennel seeds for about a min on medium flame.
Put them into a mixer with sugar to get a coarse powder.
Layer it with Srikhand as in the pic.
Top it with grated dry fruits. You can add dry fruits in layers too.
You can serve it immediately or refrigirate for some time before serving.

Wednesday, 3 May 2017

Golden milkshake

Golden milkshake or turmeric milk has endless benefits. It purifies the blood, builds immunity, relieves stress, boosts digestion, reduces arthritic pain, acts as a good sleep aid, great for skin and the list goes on and on...  I can write a blog only for explaining the benefits of turmeric milk! I love it when such super healthy foods are super tasty too. Just have a look at this pic!



 Mouthwatering!!!๐Ÿ˜‹ Isn't it? I have one more good news for you. this super healthy + super tasty + good looking drink can be prepared in less than 5 mins! ๐Ÿ˜ƒ 

Ingredients:

Turmeric - 1 tsp
Milk - 250ml
Honey - 1 tsp(or as per your taste)
Pepper(Optional) - 1/4 tsp
Almonds(Optional) - 2 - 3

Method 1- Chilled:

  • Add chilled milk, honey and turmeric in a blender.
  • You can also add finely chopped almonds or any dry fruit of your choice. 
  • Blend it well.
  • The Golden milk shake is ready.

Method 2- Hot (Best for common cold and cough):

Use raw turmeric for this method. It is much better than turmeric powder. Raw turmeric looks like ginger. It is available in local markets. However, if you don't get raw turmeric then you can use turmeric powder.
  • Peel and grate turmeric. You can use gloves while doing this.
  • Add 1/2 tsp grated turmeric and pepper in milk. 
  • Let it boil.
  • Mix honey and drink it hot. 
  • It is one of the best remedies for  cough and cold.