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.

Palak - Mutter

Palak Mutter is a nutritious spinach and green peas sabji. Palak Mutter is loved by people all over. It is not that difficult to prepare palak mutter at home. Just follow these easy steps and prepare a truly nutritious and delicious spinach and green peas sabji. I had tried combination of spinach and mutter to create a new taste and it turned out so good.. Hope every one like's it ;-)

Ingredient's
1 cup boiled mutter
500g chopped palak (spinach)
1 onion chopped
3 red or green chillies
1/2tbsp musturd seeds
1/2tbsp cinnamon seeds
1/2tbsp turmeric
4 cloves garlic finely chopped
4 dry red chillies
Oil 4tbsp
Salt to taste

Cooking Method 1
In a broad pan, add 2tbsp oil, when the oil is hot, add cinnamon seeds, 2 dry red chillies and 3/4 of chopped garlic, fry it golden brown
Add chopped onion and turmeric. fry it for 1minute, now add 3/4 of chopped green chilly, Palak, and salt, mix all together and cook it for 10 miuntes
After cooking allow palak sabji to cool it down for 5 to 10 minutes
Then grind the palak sabji to smooth paste.

Cooking Method 2
In a deep frying pan, add 2tbsp oil, Musturd, 2 dry red chillies, when they splutter, add the left over chopped garlic and green chilly, fry it for 30sec
Now add boiled mutter and salt, cook it for 1minute
Then add palak paste and 4tbsp of water, mix all together, cook for another 7 to 8 minutes
Keep stirring in between so that it will not stick to the pan.
Add 1tbsp of Ghee before serving
Serve with Roti, Nan, Paratha's.

Tamarind Chutney

A tropical Asian evergreen tree (Tamarindus indica) having pinnately compound leaves, pale yellow flowers, and long pods containing small seeds embedded in an edible pulp. 

The tamarind tree produces brown pods that are 2 to 6 inches(5 to 16 centimeters) long. The pods contain an acidic pulp that may be eaten fresh or used to make food, jams, sauces, syrups, and drinks. The seeds of the tamarind may be roasted and eaten. The tamarind grown as a shade tree in southern Florida, U.S.A.:-)

Tamarind chutney is very tasty and very very easy to prepare it goes with every thing, like dal chawal, roti, paratha, dosa etc...

Ingredient's

250g tamarind 

4 green or red chillies 

1/2 cup chopped coriander leafs 

1/2 cup chopped puddina leafs 

6 to 8 curry leafs 

1/2 onion chopped 

5 cloves garlic 

1tbs cinnamon seeds 

1/2 tbs black pepper seeds 

Salt to taste .

Preparation

Wash tamarind in hot water 

Add all the ingredients, tamarind and salt in grinder, and grind to a smooth paste 

Garnish with coriander leafs 

Serve with anything as a side dish.

Chicken Fry

Everybody loves chicken. It's inexpensive, quick to prepare, low in fat, and delicious too. This chicken fry recipes will help you expand your repertoire in the kitchen. Many dishes can be made with chicken but one of the most favorite dishes for everyone is the chicken fry. Whether you choose whole chickens, boneless, skinless chicken breasts, chicken drumsticks, this recipes will help you to save your time and eat tasty food. Enjoy:-)

Ingredient's
4 to 6 chicken pieces
Chilly powder - 2 tbsp
Coriander powder - 2 tbsp
Turmeric powder - 1 tsp
Garam masala - 1 tbsp
Grinded Ginger - 1 tsp
Grinded Garlic - 1 tsp
Salt, Oil - As required

Cooking Method
Slice Chicken in big pieces and make cuts on them.
Mix Chilly powder, Coriander powder, Turmeric, Garam masala, Ginger garlic paste in a big bowl, add chicken pieces, and salt, mix it together gentely and keep it in the fridge for 1hour
Heat the Oil in a deep frying pan, when the oil is hot add the marinated chicken pieces, and fry it golden brown. Garnish with lemon, onion, and coriander leafs
Serve hot with any thing.....

Wheat Dosa

Easy, breezy and lacy - that’s how I’d describe wheat flour dosa. I prepare this traditional, instant dosa when I am low in appetite. Because this dont take much time to cook..

Ingredient's

250g wheat flour 

2 tbs Rawa 

1/2tbs musturd seeds 

1/2tbs red chilly powder, 1/2tbs turmeric 

1 Green chilly, coriander leafs (Optional) 

1/8 tbs salt, baking soda 

Oil for preparing dosa.

Cooking Method

Mix the flour and rawa with salt, soda & water to prepare dosa batter 

Heat a tbs of oil, add musturd, green chilly, coriander leafs. saute for 30sec, & add this to batter, mix thoroughly 

Heat dosa pan, pour a laddleful of batter on the pan 

Spread the batter quickly in circular motion to prepare a round thin dosa 

Drizzle some oil over & around the edges 

Turn & allow it to get brown on the other side & remove. 

Serve with Chutney or Tomato salad 

Even without chutney it can be enjoyed as it is tempered.