November 26, 2010

Kabuli Chana Stir Fry

My Dad got me a Tarla Dalal cookbook a few days ago. The recipes were very simple & it had some lovely food pictures too. I tried this Kabuli Chana Stir Fry from the cookbook & I was quite pleased with the results.

This is very similar to the Curried Chickpeas that I had made long ago. What I loved, is the addition of crisp potatoes & Chana Masala powder. Its almost like a dry version of choley, but with a nice twist.

Kabuli Chana Stir Fry

You Will Need:
  • 1 cup boiled Chickpeas/Kabuli Chana
  • 2 Potatoes - boiled, peeled & cubed
  • 2 tbsp tomato puree
  • 1 tsp ginger-garlic paste
  • 2 green chillies - slit
  • 2 tsp Chana Masala powder
  • 1/2 tsp Garam Masala
  • 1/2 tsp Aamchur/Dry Mango powder
  • 2 tbsp Oil
  • Salt as per taste
  • Cilantro for garnish
  • 1 tbsp finely chopped onions for garnish
How To:
  • Heat oil in a kadhai, add ginger-garlic paste & green chillies. Fry for 30 secs.
  • Add boiled potatoes & saute until the potaoes become slightly crisp. To this, add tomatoes puree, Chickpeas, Chana Masala powder, Garam Masala, Aamchur powder & mix well for the spices to coat. Add salt a sprinkle some water & cook covered for about  mins.
  • Turn off the stove & garnish with fresh cilantro & finely chopped onions

Serve HOT as a starter or even as a side dish with Rice & Dal .. Enjoi !!!

November 19, 2010

South Indies: Keerai Masiyal/Mashed Spinach

Keerai Masiyal is a typical Tambrahm dish & this probably is the purest form in which spinach can be eaten. I love dishes that bring out the flavor of the main ingredient. That's where this one stands out.

Its just mashed spinach & some mild seasoning. It really can't get better than this, can it? It just took me 10 mins to make this one. I ate this with steamed Rice & Rasam &  I went into a different world.

Keerai Masiyal

You Will Need:
  • 2 cups spinach - washed & chopped
  • 1 tsp mustard seeds
  • 1/2 tsp turmeric
  • 3 red chillies - broken
  • 1 tsp Urad dal
  • Salt as per taste
  • 2 tsp cooking oil
How To:
  • Cook spinach in water with some salt & turmeric added to it. Cook till spinach is fully cooked.
  • Mash the spinach leaves with the help of a vegetable masher ( I used a Pav Bhaji Masher ) into a fairly coarse texture.
  • Temper with mustard seefds, red chillies & Urad dal.
  • Pour over mashed spinach & mix well
Serve with HOT steamed rice .. Enjoi !!!

A few of them add a tbsp of rice flour & cook it with mashed spinach. I guess this is to thicken the gravy. I didn't feel the need to use it.

I had some leftover Keerai Masiyal for dinner & I ate it with Phulkas & it tasted great :) Who says, you can serve it only with rice??

November 12, 2010

Kobhi Zunka/Cabbage Zunka

Hope you guys had a cracker of a Diwali ... We had a great one too. I tried quite a few dishes this Diwali & I was meaning to share it with you guys. But, I was quite tired at the end & I certainly didn't have the patience to photograph the dishes .. Anyways, there is always a next time.

I was wanting to do a post for quite sometime now. But, I was so lost in all the festivities that I took quite a while to get back to the routine.

Have I told you guys that I love Maharastrian food. That cuisine is very honest & I somehow associate it with our very own Karnataka cuisine. Maybe because, it is very similar to North Karnataka dishes.

I love their Kande Pohe, which is similar to our Avalakki Oggarane. And, I love their Pithle & Zunka. So very basic & so comforting.

Kobhi Zunka

There are numerous variations to the basic Zunka. I added cabbage to mine. You can make this with just onions, methi leaves & even scallions.  I ate mine with phulkas, because, I cannot make Bhakri :)

You Will Need:
  • 1 cup Cabbage - shredded
  • 1 onion - finely chopped
  • 1/2 cup Besan/Gram Flour
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 1/2 tsp turmeric powder
  • 1 1/2 tsp red chilli powder
  • A pinch of Asafoetida
  • Salt as per taste
How To:
  • In a pan, dry roast Gram flour until it slightly changes color & aromatic. Set aside.
  • Cook cabbage in the microwave or on stove top until crisp & fully cooked. Drain excess water & set aside.
  • In the same pan, heat oil, splutter mustard & cumin seeds, add asafoetida & turmeric.
  • Add chopped onions & saute until it turns pink. Add cooked cabbage, red chilli powder, Gram flour & mix well.
  • The gram flour absorbs all the moisture & will tend to form lumps. Break the lumps & cook them.
  •  Cook on low flame until the besan gets cooked completely.
  • Check for salt &
Garnish with some raw shredded cabbage & chopped cilantro Serve with Bahkri .. Enjoi !!!!