Showing posts with label spice. Show all posts
Showing posts with label spice. Show all posts

Monday, May 14, 2018

Dahi Channa

Dahi Chenna is a snack dish and it is filling dish too. Channa/Kadale /whole Kabooli Channa is used here. 

It is an easy dish and I have used Kabooli  Channa, little spices and curd.
Let us see the recipe

Things Needed :

To Cook :
Kabooli Channa : 1 Cup 
To Season :
Cooking Oil : 1 Tablespoon
Mustard seeds : 1 Teaspoon
Jeera/Cumin Seeds : 1/2 Teaspoon
Grated ginger : 1 /2 Teaspoon
To Add : 
Curd : 1/2 Cup
Sweet and Spicy Chutney : 2 Tablespoobs
Coriander Leaves : 2 Tablespoons
Salt : As required 
Chat Masala : 1/2 Teaspoon
Jeera /Cumin Powder : 1/2 Teaspoon
Red chilly powder : 1/2 Teaspoon

Method :

1. Wash and soak kabooli channa over night. 
2. Wash it again in the morning or 5 to 6 hours and pressure cook with required water.
3. It should cook well it should be soft.

4. Keep a pan and heat. Add oil and mustard seeds, jeera and let mustard seeds splutter.
5. Add green chilly and fry for 20 seconds. Add cooked channa and stir nicely.

6. Add grated ginger,  1/2 teaspoon of garam masala powder and fry nicely. 
7. Add required salt and mix it well. Add a pinch of turmeric powder.
8. Mix all the ingredients nicely and allow it to cook for 2 minutes. Put of the gas.

9. Take a bowl and add curd, chat masala powder, a pinch of jeera powder.
10. Add chilly powder and little salt. Mix all the ingredients nicely, Let curd mixes well with all the other ingredients. Add little more curd if required.

11. Take a plate, add 2 to 3 tablespoons of cooked channa, and add 2 to 3 tablespoons of curd on the top. 

12. Sprinkle some coriander leaves and put 1/4 teaspoon of spicy and sweet chutney and serve.

Note :

Channa should be cooked soft. Adding onions on the top while serving is optional. I have not added.
Adding any other spice is optional. You can prepare Onion Rings and serve along with this Dahi Channa.
Time : Soaking time Over night or 5 to 6 hours + Cooking time + 20 to 25 minutes.+ Plating + 10 Minutes. 
Serves : 3 to 4 
We had it with home prepared Onion Rings. 
How to make Onion Rings ?
Mix 1/2 cup of besan/channa powder,  1 Tablespoon of rice flour, required chilly and 1/4 teaspoon of jeera and required salt. Mix with required water and prepare pakoda batter. (Bit thick).
Remove the outer skin of onions and wash it. Cut it as circle and keep it aside.
Keep 1 cup of oil in a frying pan. Let it get hot. 
Dip each onion ring in besan mixture and put it slowly in hot oil. Fry on both sides. 
Remove it from hot oil once it is done and put it on a kitchen tissue. 
Serve with Dahi Channa and it is a good combination to have with Dahi Channa.

Monday, September 22, 2008

Jat Pat Curry (Tomato Moong dal & Carrot Fry )

Jut Pat curry is very easy to cook, not much of ingredients needed either. I have tried Simple Moond dal with tomatoes and carrots fry.

These two dishes does not take much of your time and it does contain rich source of proteins and other minerals. It boost energy and keeps you full for a long time.
I have used Moond dal and tomatoes for dal and carrots and green chilly with and coriander leaves for both the dishes.
Let us see the recipe Now :
Jutpat means quick. It should be with in a few minutes.
No onion OR garlic is used in this combo dishes.

1 Moong Dal - Tomato Curry :

Ingredients :
To cook :
Moong dal : 1/2 Cup
Tomatoes : 2
Green chilly : 1
Pepper pods : 2 to 3

To Add : 
Mustard and jeera/cumin seeds, curry leaves, ingh/Asafoetid seasoning.
Coriander leaves : 2 to 3 Tablespoons
Salt : As required
Ginger Grated : 1 Teaspoon

For Seasoning :
Ghee/Oil : 1 Tablespoon
Mustard seeds : 1/2 Teaspoon
Jeera /Cunin seeds : 1/2 Teaspoon
Curry leaves : 6 to 8
Ingh/ Asafoetida : A pinch

Method :
1. Wash and pressure cook moong dal, tomatoes, pepper pods and slit green chilly. ( Wash and slit before adding and wash and cut tomatoes. (Discard the tomato seeds before adding to cook).
2. Keep a pan on the fire and add ghee/oil, mustard seeds, jeera and let mustard splutter.
3. Add curry leaves and ingh to it. Put cooked moong dal mixture and mix it nicely. Add required water.

5. Wash and remove the outer layer of ginger and wash it again. Grate it and put it to the dal.
6. Add salt and turmeric powder. Let it cook for 2 minutes again. Add cut coriander leaves and shift the ready curry to a serving dish.

7. Jatpat Curry / Moong dal curry is ready to serve.

Note : 

I did not add any spice to the dal. It is simple and mild spicy. Cooking green chilly along with moong and tomatoes adds to spicy taste. Adding any spice powder is your choice.
Adding more ghee is optional. I used ghee to season the curry.
Time : 10 Minutes,
Serves : 2 to 3

2.  Carrots Fry :

Wash and grate  2 to 3 carrots and keep it aside.
Wash and cut green chilly (1) and keep it aside.
Wash and cut coriander leaves, curry leaves.
Keep a pan on the fire and heat. Add 1 tablespoon of coconut oil (Or your choice of oil), mustard seeds, jeera (each 1/2 teaspoon). Let mustard seeds splutter. Add cut green chilly, grated carrots and curry leaves. Fry for 1 to 2 minutes. Add a pinch of turmeric powder and required salt. Mix it well.
Remove it from the pan to a serving dish. Your carrot fry is ready to serve. 
Note : Use your choice of oil. Adding any spice powder is optional. Adding cut onions and garlic is optional. I have not used it.
Time : 5 Minutes 
Serves : 2 to 3