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...

Aaloo Kachori...

Today morning i woke up and was not having any plan to cook breakfast at home. I was thinking will go out to have breakfast.. Then again i thought we have to eat idli and dosa only , why not make something different at home. I forced myself to think something different, then i got this idea. When i had gone to Mumbai in 2008 i ate this aaloo kauchori in one of my colleague's house. Her mom was super-chef, i ate food many times in there house only, she use to cook awesome food like my mom.. I was having plans to make this kauchori for a long long time but never gave a try.. Today was the day for kauchori finally....

Ingredients:
Boiled Potatoes: 2
Finely Chopped Green Chillies: 3-4
Ginger Garlic Paste: 1 tsp
Finely Chopped Coriander Leaves: 1 tbsp
Lemon Jucice: 1 tsp
Salt to Taste

For Cover:
Wheat Flour: 2 Cups
Water
Salt to Taste
Oil for Deep Frying and for Cover

Cooking Method
Mix salt and small amount of oil in a wheat flour very well. Then add some water and knead the dough. Dough should be just like chapati dough. Cover this dough and keep aside for a while.
Then grate boiled potatoes. Add all other ingredients of stuffing in potatoes. Mix this stuffing mixture very well. Make small ball of dough. Apply some oil on both palms & flatten the ball to form a 2 inch roti. Take small portion of stuffing and wrap that stuffing in each roti and roll into a small ball. Roll this ball to form a 3-4 inch round kachori. Heat the oil in kadhai. Now lift the rolled kachori and carefully slip it into the hot oil. Immediately start flickering hot oil over the top of it with a spatula so that it will swell up. Flip the kachori and cook both sides till it become golden brown.
Serve this hot kachori with Tamarind and mint chutney...

Gulab Jamun..

Gulab Jamun is among India's most popular desserts! This delicious dessert consists of dumplings traditionally made of thickened or reduced milk, soaked in rose flavored sugar syrup. It gets its name from two words: Gulab which means rose (for the rose flavored syrup) and Jamun which is a kind of deep purple colored Indian berry (the cooked dumplings are dark brown in colour). Serve Gulab Jamun warm or at room temperature..

Ingredient's
3 cups sugar
1 1/2 cups water
1 tbsp cardamom powder
2 tbsps rose water
3 cups powdered milk
1 1/2 cups all purpose flour

2 cup milk
1 1/2 tsp baking powder
Oil for deep frying

Preparation:
Mix the water and sugar in a deep pan and boil till all the sugar is dissolved. Turn off the flame and add the cardamom powder and rose water. Mix well and keep aside. Mix the powdered milk, all purpose flour and baking powder well. Add a little of the milk at a time to them and knead to make a dough that is soft but not sticky. Divide the dough into walnut sized balls and roll between slightly greased palms till smooth. Heat the oil for deep frying in a wide pan on a low to medium flame. Fry the gulab jamun, stirring often to brown on all sides. Do not cook on very high heat as the gulab jamun will burn on the outside and remain raw inside!
When cooked, remove the dumplings from the oil and transfer immediately into the sugar syrup. Repeat this till all the dumplings are cooked and added to the syrup. Allow the gulab jamun to soak in the syrup for 2 hours. Then serve...

EID MUBARAK!!!!!

Eid Mubarak to every one !!!!!!

Mutton Meat Balls (Mutton Kofta)

This mutton kofta recipe is prepared with a mince meat blended with a herbs like coriander and curry leafs, indian spices and made into small lemon sized balls which are deep fried in oil.. This recipe is definitely going to be on my menu card for a long time...

Ingredient's
1/2kg mutton kheema
4 Green Chillies, few curry leafs, 2tsp chopped coriander leafs
1tsp ginger garlic paste
1 tsp. Black Pepper, 1/2tsp. Red Chilli Powder
1/2tsp. Cumin Powder, 1/2tsp turmeric, 1/2tsp coriander powder
Salt to taste.

Cooking Method
Wash kheema well and set it aside in a dry place. Grind all the above ingredients in to a smooth paste, then add it to the kheema with salt. Shape the dough into small round balls. Heat oil and deep fry kota till golden brown. Serve hot with sauce or chutney.