Jhatpat Chana Masala

With my parents visit to US ended 2 weeks back and now that frequency of me stepping into Kitchen has increased, I like to go for simple, quick, easy recipes!!

Especially after a long day at office and missing my 18 month daughter who has started day-care, for almost 10 hrs at stretch, spending time in Kitchen has become challenging. 

This is a quick recipe I experimented upon the other day and fixed a quick dinner for the entire family. 

Everyone liked it expect that as always my husband complained of not putting aloo in it. He is a big aloo fan and likes this Carbohydrate loaded root in almost everything. Nevertheless it turned out tasty even without aloo and I finally managed to get some brownie points for this recipe from my office lunch buddies :)

Ingredients

1. 1 cup Kala Chana (soaked overnight)
2. 1 string of curry leaves
3. 1 big bunch of Coriander Leaves
4. 1 medium size tomato
5. 2 tsp Cumin seeds
6. 1 inch ginger
7. 1/2 lemon juice
8. 1 tsp sugar
9. 2-3 dry red chilies
10. 3-4 green chilies
11. 1 tsp mustard seeds
12. pinch of hing
13. 1 tsp Turmeric

Method:-

1. Pressure cook the Chana.
2. Make a paste of Coriander, Tomato, cumin seeds, ginger, green chilies, lemon juice, salt and sugar in a blender.
3. Heat oil in a pan.
4. Temper it with mustard seeds, cumin seeds, hing, red chilies and curry leaves.
5. Pour the coriander paste over the oil and fry it.
6. Now add turmeric, boiled Chana and little salt.
7. Let it cook well till oil leaves side of the pan.

Enjoy with Rotis or Rice!!

Happy Cooking!!

-Namita

Mint Coriander pulao

Ingredients:-

1. 1 cup Rice
2. 1/2 cup Mint leaves
3. 1 cup Coriander Leaves
4. 1 cup mixed vegetables ( I took carrot, peas, corn and french beans)
5. 1 cup thinly sliced onions
6. 1/2 inch ginger
7. 1 lemon juice
8. 1/2 tsp cumin seeds
9. 1/2 tsp sugar
10. Khada garam masala ( Cumin, cloves, Black Elachi, Tej Paata, Pepper cons)
11. 1 tbsp Ghee
12. Salt as per taste

Method:-

1. Soak rice in water for 1/2 an hour.
2. Make a thick paste of Mint, Coriander, Ginger, little salt, lemon, cumin seeds and sugar in a blender.
3. Heat ghee in a pan and add Khada Garam Masala. Fry a little till it lends the aroma.
4. Add Onions and saute till they turned golden brown.
5. Add vegetables and saute for 1-2 minutes.
6. Drain water from the rice and add it to the pan. Saute for another 1-2 minutes.
7. Now add Mint-Coriander paste.
8. Add the required amount of water (if you are cooking in a pan then water should be double the quantity of rice.)
9. Cover and cook until rice is well cooked.

Enjoy it with fresh Tadke wala Dahi and Ratlami Sev or all by itself :)

Happy Cooking!!!!

-Namita

Kumro Bora

Pumpkin in bengali is known as Kumro. None in my family likes the Kumro made as a Tarkari much and so I thought of making something interesting out of this not so favorite sabzi. This bora turned out super easy to make and at the same time went well with everyone's palate. 

Ingredients:-

1. Kumro - 400 gms
2. Onion - 1 medium
3. Green chillies - 4
4. Black Pepper - 1 tsp
5. Besan (chick pea flour)
6. Posto(khus khus) - 1 tbsp
7. Mustard oil - for shallow frying
8. Salt
9. Water

Method:-

1. Grate the Kumro.
2. Finely chopped the onions.
3. Finely cut the green chillies.
4. Now mix Kumro,onions,green chillies, salt and pepper and give it a nice stir.
5. Now add the Besan and water if required to make a thick paste of the consistency that can be easily poured with a small tbsp.
6. Lastly add Posto and mixed thoroughly.
7. Heat mustard oil on a pan and put spoonful of mixture and fry it golden brown from both sides.
8. When you turn the side press the bora with back of the spoon. This will make them nice and crunchy.

Hope you will enjoying cooking and relishing this super easy Kumro Bora!!!!