chickpea/chole/chana – 1 cup boiled
spinach (palak) – 3 cups finely chopped
Onions – 2 medium size chopped
tomatoes – 2 medium size chopped
ginger garlic paste – 1/2 teaspoon
cumin seeds – 1 teaspoon
coriander powder – 1/2 tablespoon
Jeera powder – 1/2 teaspoon
1/2 teaspoon turmeric (haldi)
1/2 teaspoon chilli powder
1/2 teaspoon salt
1/2 teaspoon garam masala
3 tablespoon oil
How to make palak chana recipe:
. Drain the chickpeas/chole/chana and rinse well.
. Heat the oil in a pan.
. Add cumin seeds to the oil; if seed cracks right away, oil is ready.
. When the cumin seeds crack, add the chopped onions . Cook three to four minutes on medium heat.
. Add ginder garlic paste and cook for 2 mins.
. Then add chopped tomato and fry until it smooth.
. Add coriander powder, jeera powder, turmeric, and red chili powder. The tomato mixture will separate from the oil and reduce to about half in quantity.
. Add the chickpeas/chana/chole and add more water as needed to keep the gravy consistency.
. Add spinach/palak, salt, and one-half cup of water. Cook, covered, four to five minutes on medium heat.
. Cook on low heat for seven to eight minutes.
. Add the garam masala.
. Serve with roti or plain rice.
Eggs – 2
Spinach – 1 bunch,chopped
Onion – 1 big, chopped finely
green chillies – 1
Ginger garlic paste – 1 tsp
Tomato – 2 medium sizes, chopped finely
Turmeric Powder – 1 tsp
Red Chilli Powder – 1 tbsp
Cumin Powder – 1 tsp
Coriander Powder – 2 tsp
Salt – to taste
Garam Masala – 2 tsp
Coriander leaves – a handful
How to make Palak Egg curry
. Boil eggs, peel the shell and make small slits on all sides. Keep aside to use in the last step.
. In a wide vessel, take water and wash the spinach then chopped finely and keep aside.
. Heat oil in a kadhai, add onions and green chillies. Saute well. Add ginger garlic paste and chopped tomato. Saute well until the onions are cooked well and turned golden brown and cover and cook till the tomato is mushy.
. Once it’s cooked, add the masala’s: turmeric powder, cumin powder, coriander powder, red chilli powder and salt. Mix well for 2 -3 minutes.
. Add the chopped spinach.Mix well and cover and cook for 15-20 minutes in medium flame.
. Remove the cover and add the boiled eggs to the mixture along with garam masala and cook till all the water from the spinach dries out.
. Turn off the heat garnish with coriander leaves and serve it with rice or roti.
Ragi (finger millets) – 1 cup
Rice – half cup
Urad dal – 2 tablespoon
Onions – half cup (chopped)
Green chillies – half tablespoon (chopped)
Coriander leaves – 1 tablespoon (chopped)
Oil – as required
Salt – to taste
Water – as required
. Take a bowl, add ragi, rice, urad dal, water and wash nicely strain water and Soak again in water for 4 hours.
. Strain water and transfer into a blender and blend like dosa batter consistency. Ferment it overnight.
. To the batter add onions, green chillies, coriander leaves and mix.
. Pour the little oil in paniyaram mould and pour batter and cook it until it is done on both sides with a lid on it.
. Serve hot with any pickle.
Brinjal – 1/4 kg
Chana dal / Bengal gram – 1/2 cup
Salt to taste
Onion – 1 medium
Curry leaves – 5
Mustard seeds – 1 Tsp
Jeera / Cumin seeds – 1 Tsp
Garlic ginger paste – 1 tsp
Turmeric powder – 1/4 tsp
Red chili powder – 1 tsp
Garam masala powder – 1/4 tsp
Oil – 2 – 3 tbsp
. Soak chana dal in 1/2 cup of water for 1/2 hour.
. Clean and cut brinjal into pieces.
. Cut onions into small pieces.
. Heat oil in a cooking pan.
. Add mustard seeds, jeera, onion pieces and fry till they turn golden brown.
. Add garlic ginger paste, curry leaves and turmeric powder.
. Add soaked chana dal and fry for few seconds.
. Add brinjal pieces to it along with required amount of salt.
. Stir frequently.
. Cover and cook on low flame for 5 – 8 minutes.
. Add red chili powder, garam masala powder and 1 cup of water.
. Cover and cook for 10 minutes on low flame till dal is cooked.
. Garnish with coriander leaves and serve with cooked rice or roti.
Split Bengal gram (chana dal) soaked 1 cup
Soya bean chunks soaked and squeezed 1½ cups
Oil 2 tablespoons
Cumin seeds 1 teaspoon
Onions chopped 3 medium
Ginger chopped 1 teaspoon
Garlic chopped 1 teaspoon
Tomatoes chopped 2 medium
Asafoetida ¼ teaspoon
Coriander powder 3 teaspoons
Red chilli powder 1 teaspoon
Turmeric powder ¼ teaspoon
Salt to taste
Garam masala powder 1 teaspoon
Fresh coriander leaves chopped for garnishing
. Heat oil in a pan. Add cumin seeds and sauté till their colour begins to change.
. Add onions and sauté till they are golden.
. Add ginger and garlic, mix well and sauté for 1 minute.
. Add tomatoes, mix well and cook till they are pulpy.
. Add asafoetida, coriander powder, red chilli powder, turmeric powder and mix well.
. Add salt and chana dal, mix well and cook till the dal is soft.
. Add 3 tablespoons water, mix and cook further.
. Add soya chunks, garam masala powder. Toss and add 2-3 tablespoons water. Mix well and cook for 2-3 minutes.
. Serve hot garnished with coriander leaves.
1 kg rice
3/4 kg jaggery (grated)
2 tablespoons of sesame seeds(teel)
Oil to fry
. Wash rice and soak it in water for 10 hours.
. Remove water and let it dry on a piece of cloth.
. In a blender make thin powder and sieve it.
. To make the syrup add jaggery to the boiled water and heat.
. Let it thick.
. Add the fine powder of rice to it and stir continuously.
. Avoid lumps.
. Cool it and make balls.
. Dab these balls with sesame seeds and fry it at low heat in a frying pan.
. When it comes deep brown sieve it.
. Cool and serve.
1cup Cooked soya granules
1no Onion (chopped)
1/2cup Grated carrots
1/4cup Grated cabbage
3nos Green chillies (slit opened)
1tsp Cumin seeds
1/4tsp Asafoetida powder
1tsp Grated ginger
How to make soya granules upma?
Heat oil in a Kadai, let crackle the cumin seeds,urad dal, add the asafoetida ,ginger and green chillies and onions.
Cook everything until the onions turns translucent.
Add the veggies now and saute them for few minute.
Add the cooked soya granules and toss everything gently.
Add the salt and mix again well.
Serve hot with your favourite chutney.
Sorakaya/Bottle guard : 1 medium size
Onion : 1 chopped
Green chilies: 2 slit
Curry leaves: 1 sprig
Ginger garlic paste: 1 tablespoon
Tamarind: extract from medium size of a lemon
Turmeric: 1/2 teaspoon
Red chili powder: 2 teaspoons
Garam masala: 1 teaspoon
Salt to taste
Water : 1/2 cup
Cilantro/Coriander leaves: To garnish
Cumin seeds/Jeera : 1 teaspoon
Green cardamom/ Elachi: 3
Cloves / Laung: 5
Cinnamon: 1″ stick
Dry red chilies: 2 broken
How to make Bottle Gourd Masala Curry
. Take the Sorakaya/Bottle guard and poke holes with a fork. Do not peel the skin off.
. Cut into small pieces.
. Heat oil in a pan and add all ingredients listed under for tempering and fry for 1 minute.
. Add curry leaves, onion, green chilies and turmeric. Mix well and sauté till the onion turns light brown.
. Add ginger garlic paste and fry for 30 seconds.
. Add the bottle guard pieces and cook for 5 minutes close lid. Add red chili powder and salt and close lid. Cook for 3 minutes.
. Add water, tamarind extract and garam masala. Mix well and cook for 15 minutes until the gravy is thick and oil is separated.
. Turn off the stove and garnish with cilantro and mix.
. Serve hot with white rice or roti.
Kaddu/Ashgourd(Beerakaya ) : 1/2 kg
Onion : 1
Green Chillies : 2
Chana Dal/Bengal Gram : 150 grams
Garlic : 4 Nods
Curry Leaves : 1 stem
Red Chillies : 1 or 2
Cumin Seeds : 1/2 tsp
Mustard Seeds : 1/2 tsp
Urad Dal/Black Gram : 1/2 tsp
Ginger : 1 small
Salt : 1 tsp (As per your taste)
Oil : 2 tsp
Chilli Powder : 2 tsp
Turmeric Powder : 1 tsp
Water : 1 glass
Cook 150 gms chana dal in cooker with 1 glass of water till 3 whistles only
Cut Kaddu (Before Cooking please make sure Kaddu is not bitter) , onion, green chillis into medium size
Heat oil and give Tadka with Red chikkies,garlic,cumin seeds, mustard seeds, urad dal, curry leaves
Add 1 tsp ginger, Onion pieces, green chilli pieces, fry for 3 min
Add 1tsp salt, 1tsp turmeric powder, kaddu pieces will cook in the water which will come out of it or you can sprinkle water and leave for 5 min in closed pan in low flame
Add Cooked chanadal(with water) into curry, 1 tsp chilli powder(You can add garam masala also) let it cook for 5 min in low flame till it gets thicker
kaddu chanadal curry is ready to serve, have it with white rice or pulkas tastes good 🙂
Cauliflower : 1 flower mid size
Poppy seeds : 1 tbspn
Ginger : 1 inch
Garlic : 6 cloves
Green Chillies : 2
Chili powder : 1 tbsp
Curd : 1 cup(100 gm)
Onion : 2 big
Tomato : 1 big
Coriander powder : 1tbsp
Coriander : to garnish
Turmeric powder : pinch
Salt : to taste
. Make the cauliflower into small pieces(as like small flowers),chop the onions,slit the green chillies and make tomatoes into small pieces.
. Boil the cauliflower in slat water for a while. It is to ensure that the germs in the cauliflower are dead,if any .Once done, pour the water and keep the cauliflower a side.
. Prepare a paste of ginger,garlic, poppy seeds and green chillies.
. Put oil in the pan, add chopped onions. Fry for a while.
. Add the paste to the fried onions and fry it for 2 to 3 minutes in low flame.
. Now add sliced tomatoes, coriander powder and chilli powder. Fry it till tomato pulp is well mixed with the remaining paste.
. Now add little amount of curd and fry it till. Repeat this procedure for 2-3 times till curd lasts.
. Add some water (as need by you) and fry it till it reaches boiling point. Add the cauliflower and fry it in low flame.
. Once cauliflower is boiled well, garnish it with coriander and turn off the stove.