Chana Sundal

Sundals are prasadams prepared during Vinayak Chaturthi or other pujas, they are quick to prepare and make a healthy, protein rich brunch or snack. 

RECIPE

Serves: 5 persons 

Prep time: 8 hrs

Cook time: 20 minutes

Tools: Pressure cooker, Mixer grinder, kadai.

INGREDIENTS 

Cabuli chana 1/2 cup

Green chillies 3

Shredded coconut 1/4 cup

Curry leaves 5 no.

Urad dal 1 tsp

Mustard seeds 1 tsp

Hing 2 pinch

Salt to taste

Coriander leaves 2 tbsp

Oil 1 tsp

METHOD

Keep things ready

Grind coconut, greens chillies and curry leaves to a coarse mixture.

Heat oil in a pan and add mustard seeds let it splutter and add split black lentil.

Add boiled chickpeas

Now add salt and ground coconut mixture and mix. Cover and cook on low flame for few minutes.

Sundal is ready to be offered to our Dear Lord Ganesha, who is God of Wisdom and Knowledge.

Garnish with coriander leaves.

Thanks for visiting 😊

Aloo Matar in Brown Gravy

Frankly Speaking I always hated Aloo Matar Sabzi since childhood, found it too boring 🥵 yukky

🤦‍♀️But when there is no other vegetable in your refrigerator and....!!

🧑‍🌾When Aloo Matar is the only option to rescue you from early morning hussle with sabjiwala....!!

'marta kya nahin karta' !! I pulled my chefmom out and added a little restaurant style twist to regular sabzi and... voila!!' A hot 🔥 favorite was discovered in my own little kitchen.

Being so generous with my new invention, I want you to try it too😇

Aloo Matar, a North indian condiment is traditionally prepared by grinding raw onions, the paste is then fried in fat, this method demands a lot of oil, which makes the curry heavy for assimilation. This method needs insignificantly lesser amount of oil to cook the curry. Gravy turns out to be very cream and is easy on belly too.

Brown Aloo Matar Curry

Serves: 2
Prep time: 5 minutes
Cook time: 20 minutes
Tools: kadai, Pressure cooker, Mixer grinder

INGREDIENTS

1. Onion 2 medium size. 

2. Tomato 2 meduim size. 

3. Potatoes 3 meduim size. 

4. Frozen green peas 1/4 cup. 

5. Green chilies 2 nos. 

6. Oil 2 tbsp. 

7. Salt to taste. 

8. Deghi Mirch powder 1 tbsp. 

9. Turmeric powder 1/4 tsp. 

10. Coriander powder 1 tsp. 

11. Curry powder/Garam masala 1 tsp. 

12. Coriander leaves 1/2 tsp. 

13. Cumin seeds 1/2 tsp.

METHOD

Wash potatoes and put in a pressure cooker with 1/2 cup water and take 2 whistles. Remove and peel the skin. Chop into chunks. Keep 2 tbsp aside.

Slice onions, chilies and tomatoes roughly.

Heat a pan add 2 tbsp oil and fry chilies and sliced onions till they are brown. Remove fried onions in mixer jar. Leave excess oil in pan.

Add 2 tbsp water and make paste. Transfer paste to a bowl.

In same pan add tomatoes, red chili powder, salt and curry powder. Fry till tomatoes are soft.

Remove in same mixer jar, add 2 tbsp water and make paste.

Heat kadai add remaining 1 tbsp oil and add cumin seeds, left over onions, brown onion paste and green peas. Cook for 1 minute.

Add red tomato paste. Put turmeric powder, coriander powder and salt accordingly.

Cook for 1 minute. Add potato chunks, 1/4 cup water, cover and cook for 3-5 minutes.

Add chopped coriander to garnish.

 

               

Enjoy with Chapati, Naan bread or Jeera rice.

Thanks for visiting 😊

Instant Gatta Sabji

What happens when you find no vegetables in your fridge ??? I make this besan gatta sabji, Making this dish is such a great deal, the gravy can be made in just curd if you're out of onions and tomatoes.

Gatta is a traditional rajasthani curry recipe made with sausage shaped logs with chick pea flour, cooked in a spicy gravy, made without tomato and onion, using mainly curd as its base for gravy.

Gatta Sabzi Without Onion Garlic

Gatta Sabzi is traditionally a Rajasthani recipe, but popular all over the country and may abroad as well. 

It is not only a loved dish at my home but, is many times a saviour for me. When any guest arrive suddenly and I am out of vegetables, this one is easy to prepare with ingredients already available in kitchen and goes both with chapati or rice. 

My kids call it Veg-Machi curry as it looks somewhat like fish-curry.

Stuffed Masala Bhindi

Some like to call it okra and some; ladies finger!!
But whatever you call it!! I bet it is your favorite vegetable. All the adults and kids in my family are crazy🤪 about either Aloo or bhendi.

It's Summer time and we in Nagpur are getting the best, tender, soft and tiny Bhindi of the season. 

Everyone one has a several versions of making bhendi for their family. I know you might also be making similar to this one, only some masalas here and there. I also have many versions of it and hope to document all soon in my blog.

I have one simple bhendi fry my mother Bala Raghavan makes, another one is made in sauted onion tomato, that I learnt from a chef of some dhabba on our way to Nagpur from Goa, 

One more is in snacks form,,, a crispy bhendi, my friend & neighbour Ujwala Machiye taught me when I lived in Nashik for few years. 

This version is my friends recipe from Nashik, Sanjana Prythyani,,, she gave away her family recipe to me,,, Masala Bharwa Bhendi that she taught me and I am so happy to share it here.

Try to pick fresh, small and even sized Bhendi from your sabjiwala, even though this preparatiom can be easily made with large okra also. But small ones make the sabji look so beautiful and tempting and becomes easy to stuff and cook.