Dry Yellow Peas Fritters|Pattani Paruppu Vadai|Masala Vadai

Paruppu Vadai Recipe:

Happy New year and belated Pongal wishes folks 🙂 I am back a long vacation. I hope all of you are keeping good health out there.We all love quick bites like vadai /bajji/fritters when they home made. I would like to highlight a point here .Fried Foods are always not unsafe,especially deep fried foods.Deep fried foods when not taken regularly and not cooked in used oil/refined oils is definitely safe when taken in moderation.Trust me ,even ghee fried foods are safe.It is best to use seed oils for regular use if possible cold pressed.Our family have always been using coconut oil and sesame oil only. Masala Vadai/Paruppu Vadai is one of my favourite snacks,that too on a chill evening with cool breeze.You can definitely gobble 2 to 3 with no guilt. Continue reading “Dry Yellow Peas Fritters|Pattani Paruppu Vadai|Masala Vadai”

Pav Bhaji

Pav Bhaji:

Chaat Foods/ Items- These are the most popular street foods in India. These are one of the most common favourites for many of us. Hope none would stop getting attracted to chaat items. I am no different in that.I love them as occasional treats. I always like pav bhaji more when it comes to my kid as it has a blend of veggies and getting a whole wheat pav bun is comparatively easier than finding whole wheat pooris. This is our favourite early dinner menu once in a month or whenever I get a whole wheat pav bun. I am yet to master the art of making buns/ bread at home. Continue reading “Pav Bhaji”

KERALA KADALA CURRY

Kerala Kadala Curry:

Kadala Curry with puttu/aapam/idiyappam is one of the yummiest and very common breakfast combos of Kerala. These combos are so filling and very healthy too. I have tried n number of variations of this recipe but this one was loved by my hubby(My MasterChef) , so posting it here. There is one more reason to post. This is the only time I had captured the entire recipe with a decent final picture. Most of the times, I miss clicking step by step pictures because of my rapid cooking sessions. Being a mother of a toddler I had always thought of quickly finishing kitchen works and rushing to see what my son was upto.I hear him cry/scream/fall/break/throw only when I am engaged with any work. But actually, he would be silently doing his job. This is not imagination but hallucination(Effect of Bigg Boss) associated with MOTHERHOOD(LOL).I am sure every mommy would undergo this daily.  I definitely should agree that I am not a great photographer or an excellent food stylist. I am more of a person who looks for the health quotient of a dish rather than the looks.I am very gradually improving myself and trying to learning to click better. Thanks to each and everybody who is continuously motivating me in this journey of learning. Coming to the recipe,I served this with Bajra/Pearl Millet/Kambu Idiyappam/String Hoppers.It was so tasty and very filling.If you get a chance to visit Kerala don’t miss their delicacies.Oh how I miss Kerala and my dear neighbours!

Continue reading “KERALA KADALA CURRY”

Channa/Chickpeas Biriyani

My love and trials on ONE POT meals never ends.I keep experimenting almost every morning.This channa biriyani came to my mind when I was thinking for doing something other than stir fry or gravy or filling for sandwich with channa.Mom never forgets to include one variety of legume in our daily meal to suffice the daily protein requirement.I also try to follow my mother and always try to include atleast 2 or 3 portions of pulses in daily meal.My son loves all legumes since they are easy to pick and munch on.This simple yet  rich dish is one of his favourites.

CHICK PEAS PULAO OR CHANNA BIRIYANI

Ingredients:

  • Basmati rice-1 cup
  • Channa/Chickpeas-3/4 cup
  • Thick coconut milk-3/4 cup
  • Water-3/4 cup
  • Garam masala-1/2 tsp
  • Turmeric powder-A pinch
  • Salt-To taste
  • Ghee -To cook

To grind into a smooth paste:

  • Tomato-1 medium sized
  • Coconut grated-1 tbsp
  • Mint leaves-8
  • Coriander leaves-10
  • Ginger-A small piece
  • Garlic-7
  • Green chilly-2
  • Shallots-4

To temper:

  • Bay leaf-1 leaf
  • Cinnamon-A small piece
  • Fennel seeds-1/4 tsp
  • Clove-1

CHICK PEAS PULAO OR CHANNA BIRIYANI

Procedure:

1.Soak Channa/chickpeas overnight after thoroughly washing in water.

2.Rinse and soak rice for 30 minutes in normal water.

CHICK PEAS PULAO OR CHANNA BIRIYANI

3.Pressure cook soaked Channa for 3 whistles.Ensure that they don’t turn mushy.

4.Make a smooth paste out of all ingredients under “To grind into a smooth paste” and keep it aside.

CHICK PEAS PULAO OR CHANNA BIRIYANI

5.In a pressure cooker,add two tbsp of ghee.Add all tempering elements.

6.Now add the paste and fry until raw smell vanishes.

CHICK PEAS PULAO OR CHANNA BIRIYANI

7.Rinse rice well and add the cooked Channa and rice to this.

8.Now add turmeric powder,garam masala and salt and give a quick stir.

CHICK PEAS PULAO OR CHANNA BIRIYANI

9.Add water and coconut milk and cook for three whistles.

10.When the pressure is released carefully fluff it with a fork.

channa biriyani6.jpg

11.Serve it with any raitha of your choice.

channa biriyani.JPG


 

P.S:

You can use brown basmati rice too in this recipe.The water+coconut milk required would be 3 cups for 1 cup of rice after soaking in warm water for 40 minutes.

I prefer to pre cook channa to ensure softness.But do take care while cooking.It shouldn’t get mashed.

Introduce channa separately to your baby before trying this recipe.

Adjust spices as per your taste.

Always consult your pediatrician before introducing any new food to babies.

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