Chana Sundal//Sundalu/Chickpeas Sundal

Chana Sundal is a South Indian snack made with white chickpeas. We can make it with black chickpeas, green chickpeas. Very easy to prepare and very healthy brunch or snack. They are very protein rich food. Serve them as snack item to kids. These sundal are also offered during Ganesh Chathurthi and Navrathri festivals. Avoid onions when offering them to god. 

Ingredients:

Chana/White Chickpeas - 1 cup
Onion - 1 Large
Salt - to taste
Turmeric Powder - 1 tsp
Garam Masala - 2 tsp
Red Chilli Powder - 1 tsp

For Tempering:

Oil - 1 tbsp
Mustard Seeds - 1 tsp
Cumin Seeds - 1 tsp
Red Chillies - 1
Curry Leaves - 5 to 7

Preparation:

Soak chickpeas overnight.
Add slat and turmeric powder and pressure cook for three whistles. Drain excess water and allow them to cool. 
Chop onions. 
Heat oil in a wok. Add all the under 'for tempering'. When they start spluttering add onions.
Fry them till they turn into translucent. Add cooked chickpeas. 
Stir fry them for 3 to 5 minutes.
Add salt, turmeric powder, garam masala and red chilli powder.
Fry them again for 2 to 3 minutes.
That's it sundalu or chana sundal or chickpeas sundal ready to serve. 

Godhuma Rawa Halwa || Dalia Halwa || Cracked Wheat Halwa

Godhuma rawa Halwa or Dalia Halwa or Cracked wheat halwa is similar to semolina halwa but a little difference is there. Making halwa with semolina is very easy and takes less time, but halwa with dalia takes a longer time. We do not use milk in dalia halwa, though milk is also the main ingredient in semolina halwa. 
I used very thin form of godhuma rawa, we can use fat form of it also. 

Ingredients:

Godhuma Rawa/Broken Wheat/Dalia - 1 cup

Sugar - 1 cup

Ghee - 1 cup

Water - 4 to 6 cups (depends on the form of dalia)
Cardamom Powder - 1 tsp
Cashew Nuts - 10 to 15

Procedure:

Heat 1/2 cup of ghee in a thick bottomed vessel. 
Fry cashew nuts till they turn light brown color. Keep them aside. 
Fry Godhuma Rawa also. Keep it aside.
Boil 4 cups of water in the same vessel or else we can use small pressure cooker also. 
Add the rawa when water is boiling. 
If using pressure cooker we can cook it for three whistles.
Allow it to cool and take the lid and check whether the dalia softly boiled or not. If not allow it to boil for ten more minutes. We can add water if it is not boiled properly.
Once boiled completely add sugar and mix well. 
Add remaining 1/2 cup of ghee,cardamom powder and cashew nuts and mix well. Allow it to boil for 2 to 3 minutes.
Serve it hot.

Cluster Beans with Coconut Curry--Goruchikkudukaya Cobbari Kura--Ghavar Phalli with Coconut Subji

Cluster beans are good for heart, bones health. They are fiber rich so, they are good for digestive system and also improves blood circulation. It also manages blood pressure. Cluster Beans with coconut Curry is another variety curry with cluster beans. Very simple and easy curry. It is a good accompaniment with rice. It takes very less time to cook and very light to the stomach.

Ingredients:

Cluster Beans/Guar - 250 grms
Coconut - 1/2 cup
Green Chillies - 2 or 4
Oil - 1 tbsp
Mustard Seeds - 1 tbsp
Cumin Seeds - 1 tbsp
Red Chillies - 1
Curry Leaves - 5 to 7
Asafoetida - 1 tsp
Salt - to taste
Turmeric Powder - 1 tsp

Procedure:

For cutting these cluster beans we need to spend some time. Take off the top and bottom of them, so that we can remove the side thread of it. Cut or pluck them into one inch long pieces. 
Wash them, add little salt and turmeric powder and pressure cook for two whistles. Cool them under tap water and drain excess water by pressing them with hands.
Grind coconut and green chillies. 
Heat oil in thick bottomed pan. Add mustard seeds, cumin seeds, curry leaves and red chillies. Once they start spluttering add cluster beans. Stir them for a while. Add grounded coconut and green chillies mix. Mix them well. So that all the coconut mixes with the beans. 
Serve cluster beans with coconut curry with hot rice. 

Cauliflower Coriander Curry

This is the right to get fresh and thick cauliflower. My most favourite vegetable. Cauliflower is low in fat, low in carbohydrates, rich in dietary fiber, folate, water and vitamin C. 

Ingredients:

Cauliflower - 1 small sized flower
Onions - 1 Medium
Coriander Leaves - 1 cup
Green Chillies - 3 to 5
Ginger - 3 inches long
Garlic -  5 to 7 cloves
Cumin Seeds - 1 tsp
Salt - to taste
Turmeric Powder - 1 tsp
Cloves - 3 to 5
Cinnamon - 2 to 3 sticks
Oil - 1 tbsp

Procedure:

Discard the thick stalks and leaves. Break florets into similar sized pieces. Slit them length wise. 
Wash them in hot water.
Chop onions.
Heat oil in a pan add cloves and cinnamon. when they start spluttering add onions.
Fry them till they turn into translucent.
Add cauliflower. Mix well. 
Add salt and turmeric powder. Mix it well. Add a little water and cook till the cauliflower become soft. 
Meanwhile grind coriander leaves, green chillies, cumin seeds and garlic into a paste.
Mix it with the curry when the cauliflowers are done.
Mix well. Serve them with rice.

Aloo Peanut Curry--Potato Peanut Curry

Aloo peanut curry is another variant in aloo. Though they are Americans, potatoes are all time favourite to one and all especially kids. Potatoes have high water content as well as starch. This recipe I learned it from one of my friend. A very simple and tasty curry. 

Ingredients:

Potatoes - 5 to 7 Medium sized
Peanuts - 2 tbsp
Ajwain - 1 tsp
Salt - to taste
Turmeric Powder - 1 tsp
Oil - 1 to 2 tbsp

Procedure:

Pressure cook potatoes for three whistles along with salt and turmeric powder.
Peel the skin off. 
Cut them into small cubes.
Roast peanuts. Cool them, add ajwain to them and grind into a coarse powder. 
Heat oil in frying pan, fry the potatoes. 
Do not fry them till crispy. Just fry them for 3 to 5 minutes.
Add salt and above grounded peanut mixer to it. Mix well 
That's all simple and easy potato peanut curry. Serve it any way you wish. 

Beetroot Healthy Juice

Beetroot is well known for its blood purifying qualities. It is a rich source of iron, vitamins A and B6 and folic acid. Betacyanin, the pigment that gives beetroot its color, is also an antioxidant.
Beetroot mixed with jaggery is a real rice source of iron. One glass of beetroot juice along with jaggery is best source to improve blood circulation and hemoglobin levels in our body.

Ingredients:

Beetroot - 1
Jaggery - 1 tbsp
Salt - 1 tsp

Procedure:

Peel the skin of beetroot. Chop it or grate it. 
Add jaggery and salt to it. 
Put it in the blender jar. Blend it for one full minute. 
Healthy beetroot juice is ready to serve. 
Drink it daily to get natural glowing and shiny skin. 

Methi Besan Bhaji -- Methi Senagapindi Kura -- Fenugreek Leaves Curry

Methi Besan Bhaji is a good accompaniment for roti. It is very simple and good for health in this season. This is another typical Maharashtra dish, taught to me by my neighboring aunt. 

It needs very less ingredients. 

Ingredients:

Fenugreek Leaves/ Methi - 3 cups

Besan - 1 cup

Onions - 1 Large

Ginger Garlic Paste - 1 tsp

Garlic Pieces - 5 to 8

Green Chillies - 2 

Oil - 1 tbsp

Salt - to taste 

Red Chilli Powder - 1 tsp

Turmeric Powder - 1 tsp

Garam Masala - 1 tsp

Cumin Seeds - 1 tsp

Procedure:

Discard fenugreek leaves from the stems and chop them.  Wash thoroughly. 

Chop onions and garlic cloves. Slit green chillies into two pieces.

Heat oil in a kadai. Add cumin seeds, when they start spluttering add ginger garlic paste. Fry them for a while then add chopped onions and ginger. Fry them till the onions turn translucent. 

Add Washed fenugreek leaves to it. Fry them till they leave the raw smell. 

Add salt, turmeric powder, red chilli powder and garam masala. Add a little water to it. Allow the leaves to cook. 

Mix besan in water and pour it on the curry and mix well OR directly pour dry besan while stirring continuously. Mix Well.

Serve Methi Besan Bhaji with roti or rice. I prefer it with roti. 

Orange Banana Smoothie

This is my first complete away from routine recipe. I usually prefer to consume fruits as a whole not as juices or smoothies. That is the reason this is the first beverage from me. It is very simple and tasty. These smoothies quiet filling and delicious. This creamy, refreshing drink is great for breakfast.
Or we can even try them as mid day pick up also. So that we can delay our lunch or even skip it. 

Ingredients:

Orange - 1 Medium
Banana - 1 Medium
Almonds - 8 to 10
Milk - 1 cup
Curd  - 1 cup 
Honey/Sugar - 2 tbsp

Procedure:

Soak almonds for eight hours. 
For making this smoothie we use fresh fruits and use them directly instead of making juice of them. 
Peel the skin of orange and open the segments to remove the seeds from them.
Cut the banana into small pieces.
I prefer honey than sugar. Both tastes good of course. 
Put all the ingredients in a blender and blend it for one minute. That's all the creamy and delicious orange banana smoothie ready to serve. 

Stufffed Okra -- Stuffed Bhindi -- Bendakaya Masala Kura

Kid's most favourite vegetable is Bhindi/Bendakaya/Ladies Finger. I normally make only fry with it. When my neighboring aunt gave this stuffed bhindi all my family members liked it very much. So thought of give it a try, it came very well and tasty.  She gave it with jowar roti but I liked it with rice only. 
The number of bhindi we use for this curry depends on the number of people consume it. We can increase or decrease the number. I made it for six people.  We use small and tender bhindi for this curry.
Preparation Time: 10 mins
Cooking Time: 15 mins
Recipe Category: Side Dish, Curry
Recipe Cuisine: Maharashtrian

Ingredients:

• Ladies Finger/Bhindi/Bendakaya - 10 to 15
• Onion - 1 large
• Ginger Garlic Paste - 1 tbsp (optional)
• Oil - 2 tbsp
• Ground Nuts/Peanuts - 2  tbsp
• Sesame Seeds/Til - 2 tbsp
• Salt - to taste
• Red Chillies Powder - 1 tbsp
• Garam Masala - 2 tsp
• Turmeric Powder - 1 tsp

Procedure:

1. Dry roast peanuts and sesame seeds. 
2. In a blender jar add roasted peanuts, sesame seeds, red chilli powder, garam masala, salt and turmeric powder.
3. Blend them and make a coarse powder.
   
4. Slit ladies fingers. Do not cut them completely as we have to stuff the masala. 
5. Stuff the above masala into each ladies finger and keep them aside.
   
6. Chop Onions. Heat oil in a kadai, add ginger garlic paste and fry it. 
7. Add chopped onions and fry them.
   
8. Fry them till they turn translucent. Add the stuffed bhindi to it and stir well. 
   
9. Cover it for 5 minutes. Keep stirring till the bhindi cooked. Lastly add the left over masala to it and mix well.
10. Serve stuffed okra curry with hot piping rice or with roti.
    

Besan Ladoo

Besan ladoo is one of the most popular sweet all over India. Normally it is made during diwali festival. But I love it so make it whenever wish to. It needs very less ingredients and takes very less time to make. Of course delightful. 

Ingredients:

Besan - 3 cups

Sugar/Powdered Sugar - 3 cups

Ghee - 3 cups

Elaichi Powder/Cardamom Powder - 1tsp

Cashew Nuts - 15 to 20

Procedure:

Heat ghee in a kadai. Add besan and roast it till it starts releasing ghee or till the besan leaves the raw smell.

If we do not roast till such time it gives raw taste and smell which is not pleasant taste. Roast the besan in low flame and keep roasting it do not leave it. Keep it aside.

Powder sugar along with two or three cardamoms. 

Add this powdered sugar to the above roasted besan. Mix well.

Heat ghee in a small bowl add cashew nuts and fry them till they turn light brown color. Add them to the above besan sugar mix. Mix it well. 

Make ladoos of our choice of size. I normally make small ladoos which are easy to eat.  

Take melted ghee in a small bowl to wet the hands with it, so that the ladoos look more shiny and also it will help to tighten the ladoos easily.

Have them to satiate your sweet tooth.

Palak Pakoda/Palakura Pakodi

Palak or Spinach pakodi is one of my favourite evening snack item. For that matter any snack item in deep oil fry is my most favourite food item.  But I cook them very rarely because of fear of excess oil frying and fear of adding more calories. Though I am not calorie conscious but still... :) :) :). So I cook them very rarely. 

Ingredients:

Besan - 1 and 1/2 cups
Palak or Spinach - 2 bunches or 2 cups
Onion - 2 Large
Green Chillies - 2 
Ginger Garlic Paste - 1 tbsp
Salt - to taste
Red Chilli Powder - 1 tsp
Garam Masala Powder  - 1 tsp
Oil - for deep frying

Procedure:

Chop palak and wash thoroughly. Chop onions and green chillies also. 
Mix all the dry items salt, red chilli powder and garam masala with besan. Mix well.
Now add chopped palak, onions, green chillies and ginger garlic paste. Mix them well. 
Add water if necessary only. As the batter is in thick form. It takes 1/2 to 3/4 cup of water only. 
Heat oil in a deep and thick bottomed pan.
Slowly drop little portions of pakodi batter into the hot oil. Fry them till they turn into brown or golden brown color. 
Serve palak pakoda with tomato sauce or have them as it is. I prefer to have them without any side dishes.