Hummus/ Chickpeas Dip.

Hummus is a dip or spread made from chickpeas or other beans, blended with tahini, olive oil, lemon juice, salt and garlic. It is popular in the Middle East and Mediterranean. It can be served as a dip for veggies or as a spread for sandwiches or wraps. Its a very healthy and yummy side dip. X

Click on the below link for the video recipe.

https://youtu.be/32jivHdFXVA

Ingredient's.

1/2 cup chickpeas (boiled)

1/2 cup oil oil

1tsp lemon juice

2 to 3 cloves of garlic

2tbsp sesame seeds or Tahini paste

1/2tsp dried or fresh parsely

Salt to taste.

Channa Ki Kadhi.. (Potato & Black Chickpeas Cooked In Tangy Tamarind Curry)

Channa Ki Kadhi... Chickpeas are a source of zinc, foliate and protein. Chickpeas are low in fat and most of this is polyunsaturated. Nutrient profile of desi channa (the smaller variety) is different, especially the fibre content which is much higher than the light coloured variety. One hundred grams of mature boiled chickpeas contains 164 calories, 2.6 grams of fat (of which only 0.27 grams is saturated), 7.6 grams of dietary fibre and 8.9 grams of protein. Chickpeas also provide dietary phosphorus (168 mg/100 g), which is higher than the amount found in a 100-gram serving of whole milk. Source from Wikipedia...

Ingredient's.

250gm black channa

2 medium potato, 2 brinjal (cut into big chunks)

1/2cup coconut paste

1/4tsp cumin seeds

1 medium onion, 2 tomato, hand ful of coriander leaves

1tsp red chilli powder, 1/2tsp turmeric, 1tsp coriander

1tbsp ginger garlic

2tbsp tamarind paste

Oil and Salt to taste.

For Tempering.

10 to 15 curry leaves

1/4tsp mustard seeds

1tsp Oil.

Cooking Method.

Soak the chickpeas (channa) over night. and boil them using pressure cooker for 10 to 15 minutes on low flame..

Grind the onion, coriander leafs and cumin to a smooth paste, then grind the tomato's to a smooth paste separately. In a pressure cooker add oil, when it is hot, add the onion and coriander paste, fry for 2 minutes, then add all the masala powder, ginger garlic paste, tamarind paste and coconut paste, fry for another 2 to 3 minutes, then add the tomato paste and fry till the oil separates, add the boiled channa, potato and salt, mix it well. Close the lid and cook for 2 whistle. In a mean time prepare the tempering by adding all the tempering ingredients .

Then open the lid and add the brijal, tempering and 2 to 3 cup of water and mix it well and add salt if needed and cook for another 1 whistle in medium flame.

Serve hot with Rice, Roti or even with Ragi Balls.

Mini Idiyappam With Black Channa Curry.

Idiyappam is a common breakfast dish in Kerala and Tamilnadu. It is made of rice flour and is a very healthy breakfast as it is steamed. Last month we had been to coorg there they served us idiyappam for the breakfast with black channa curry, from there i became a fan of this dish. Keeping that taste in my mind i also prepared this idiyappam on 15th Aug for breakfast. Usually people make this idiyappam in a very different way. I feel this is the best and very simple idea. Do try and let me know...

Ingredients 

1 cup rice flour 

Water as required to make a soft dough 

Oil - 2 tsp 

Salt as required.

Cooking Directions 

In a mixing bowl, take rice flour, add salt, oil and water to make a soft dough. Knead it well. Grease the inside of the idiyappam maker with oil and fill it with the prepared dough and press it in a circular motion on idly plate in the form of long strings. Then steam it for 10-15 minutes. I used my idly pot for steaming. 

The basic idiyappam is ready. It can be served with any curry of your choice or coconut chutney. 

Black Channa Sundal (Chick Peas Stirfry)

Ingredient's
Channa - 1 cup
Water - 10 cups
Salt
Green Chilli - 2 - 3
Curry Leaves - 7 leaves
Coconut - 2 tbsp
Mustard Seeds - 1 tbsp
Oil - 2 tbsp

Cooking Method
Soak the channa in water over night. Add 5 cups of water in a pressure pan and add some salt and pressure cook it to 3 whistles. Heat the wok with some oil. Add mustard seeds allow it to pop, add green chillis, Coconut, and curry leaves. Saute to lite brown. Drain the water from the channa and add it to the seasoning. Mix well check for salt and add more if needed.

Serve hot...

Phara....Fried Indian Dumpling

Ingredient's
100gram channa dal and 50gram green split gram dal
200 gram rice flour
15 garlic cloves, 5 green chillies
1tbsp turmeric, 2tbsp mustard seeds
Salt to taste
Oil for frying

Cooking Method
Step:1
Soak both dal overnight, then blend together with garlic, green chillies, turmeric and salt. (Not to a smooth paste). Make a soft dough with rice flour and set it aside for 10 minutes. Then apply little oil on your palm and make small balls from dough, and then make small circle shape, and keep little dal paste in center and fold it (Don't close it completely). Then stem it for 20 minutes. after steaming it, allow it to cool and cut them in to 2pieces.

Step:2
In a deep frying pan add oil and mustard seeds, when they splutter, add the cut phara (Dumpling) and sprinkle some salt on it and fry it to lite brown.
Serve with Tea in breakfast .

Black Channa Masala in my style

On last Friday i soaked the Channa thinking of making a simple snack for the evening after my hubby is back from the office because he loves black channa. Unfortunately i was feeling bore to cut vegetable then i thought why not to try some other recipe in this soaked channa itself. then i ended up making this recipe and it was very delicious and tasty:)

Ingredient's
Black channa 300 grms
1 big onions , 3 green chillies, grind it to a paste  

2 tomato's grind to smooth paste (separately )
2 potatoes cut in to medium pieces
Chilly powder - 1 tsp
Coriander powder - 1 tsp
Turmeric powder - 1/4 tsp

Garam Masala - 1 tsp

1/2tsp mustard seeds

15 curry leafs
Salt - To taste
Oil - To fry.

Cooking Method

Soak the channa over night and pressure cooker channa for 20 minutes

Take a pan and add oil, when the oil is hot add curry leafs and mustard seeds, when they splutter add onion and chilly paste, fry it to golden brown, then add all the masala powder and fry for few minutes, add tomato paste and fry for another 2 to 3 minutes. add the potato and salt, allow it cook for few sec, now add the channa and 1 cup of water, salt if needed, close the lid and cook for another 5 to 7 minutes.

Garnish with coriander leafs

Serve hot hot with Roti, Poori..

Black Chickpeas Simple Snacks

Ingredient's
1 small bowl of black channa
1 onion, 2 green chillies (chopped)
2tbsp chopped coriander leafs
2tbsp lemon juice
1/2tbsp musturd seeds
1tbsp oil

How to Prepare
Soak the channa for 4 to 5hours. Boil channa with salt and water, after the channa is boiled remove the water, and set channa aside. In a big mixing bowl add chopped onion, chilli, coriandre leafs, lemon juice and salt. In a small frying pan add oil, musturd, when splutter. Add it in to the onion bowl. Then add boiled channa. Mix all together well..
Serve with Tea or Drinks.

Channa Palak (Chickpeas)

Chana Palak could be the right choice if you are planning to square up a balanced meal . Chana Palak brings in the proteins of dal and iron of palak (spinach) together. Quick to make and good to eat. This is a tasty vegetable dish and it is full of good nutrients too. Try out the following recipe to prepare delicious Channa Palak and savour the taste…

Ingredient's
300g White Channa (Chickpeas)
1 bunch of palak (Spinach) finely chopped
1 onion chopped
2 red chillies chopped
5 to 6 stem of coriander leafs chopped
1 tomato chopped
1tbsp ginger garlic paste
1/2tbsp turmeric, 1/2tbsp garam masala, 1/2tbsp coriander powder
4 dry red chillies
1/2tbsp cinnamon seeds
Oil 3tbsp
Salt as per taste

Cooking Method
Soak channa over night. Pressure cooker channa and salt for 10 to 15 minutes, and keep it saprately. In a broad pan , add oil, ginger garlic paste, cinnamon seeds, and dry red chillies, when they splutter, add onion, fry it to golden brown. Then add chopped red chillies, coriander leafs, stir it for few seconds, after that add turmeric, garam masala and coriander powder, keep stiring till the masala starts leaving oil . Add tomato and wait for 10 sec, then smash the tomato in the masala. Now add chopped palak and salt, mix it together and cover the lid and cook for 4 minutes. Then add boiled channa and 1/2 cup of water, mix it and check for salt if needed add salt. Cover the lid and cook for another 10 to 12 minutes.
Serve with Poori or Roti . Channa Palak is ready to serve.

Channa Curry

Chana curry is a vegetarian variation of a traditional and popular Indian food dish. 

Ingredient's
2cup channa (soaked over night)
3 potato
Half coconut (grinded)
2 onion, 3 tomato, few stem of coriander leafs
1tbs red chilly powder, 1tbs turmeric, 1/2tbs coriander powder
1/2tbs ginger garlic paste
1/2 musturd seeds
Oil
Salt

Cooking Method
Pressure cooker channa and salt for 10 minutes
Cut the potato in to 2 pieces
Make a paste of onion, tomato and coriander leafs
Heat oil in frying pan, add musturd and ginger garlic paste, fry for 40sec
Add onion, tomato,coriander paste, fry it about 1minute
Then add all the Spices, coconut , potato and salt, fry it till starts leaving oil
Add channa and 2cup of water, cook it for about 15minutes.
Garnish with coriander leafs
Serve hot with Ghee Rice or Plain Rice.

Channa Fry

Channa Fry is my husband's favourite dish. this dish is very famous in North India, and my husband is from north india... before my marriage i was not knowing to cook in a north indian style, nowdays even i feel i have become an expert in cooking what he like's.. to impress him every time i have to try new recipe's.. and this is one among them...as people says the way to a man's heart is from his stomach. u can serve with Tea or Some drinks:-)

Ingredient's
2cup boiled channa
5 spring onion or 1 onion(chopped)
2 green chilly (chopped)
1/2tbs mustard seeds, 1/2tbs cinnemon seeds, 1/2tbs turmeric, 1tbs red chilly powder
1tbs cholle masala (Optional)
Oil and Salt as per taste

Cooking Method
In a deep frying pan add oil, musturd and cinneon seeds, when they splutter, add onion, chilly, fry it to golden brown. Add turmeric and chilly powder fry it for 20sec. Add boiled channa, salt and 1/2 cup of water and mix it up nicely. Keep stirring in between till all the ingredient's become golden brown.
Garnish and Serve with Tea or Drinks.

Cholle Masala

Ingredients
250gram Cholle (Kabuli Chana)
2 medium size onion, 2 green chilly and 1 red chilly
2 medium size tomato
Red chilly powder 1tbs, turmeric 1tbs
coriander powder 1/2tbs
garam masala 1tbs
cholle masala 2tbs
Mustard seeds 1tbs
Curry leafs
Big cardamom
Oil and salt

Cooking Method
Soak the cholle over night
Boil cholle, cardamom with 2cup of water and bit of salt for 15minuts in pressure cooker
Make a paste of onion, chilly and tomato
Make a paste of all masala powder
Heat oil in frying pan, add mustard seeds and curry leafs, sauté for 10sec,
add onion,chilly paste sauté till it become’s golden brown, and add masala powder paste fry for 30sec, add tomato paste cook for 1minute
Add boiled cholle, salt, with 2cup of water, cover the lid and cook it for 20minutes
Garnish with Coriander, onion and lemon
Serve hot with Poori.