Monday, July 26, 2010

Green / Raw Mango Chutney/ Hasi Mavinkai Chutaney

  • 1/2 Cup slit Check peas / Chandal / Kadale bele
  • 1/2 cup Raw mango (grated)
  • 1 tsp Cumin seeds
  • 1/4 cup Coriander leaves (chopped)
  • 1 small Onion (sliced)
  • Salt to taste.

Soak the split check pea for 4-5 hrs in the water. Once they are tender drain all the water and put in mixer grinder. Add cumin seeds, grated mango, coriander leaves, salt and make paste by adding little water. (i like coarse so it not very fine paste)

Garnish with onion.
Serve with Chapati / Puran poli / Rice.

Note: This can be stored in fridge for 1-2 days without adding onion.
1.After making the paste you can give tadaka with oil,hing , mustard seeds & curry leaves.

Monday, July 19, 2010

Spinach Hummus

This Mediterranean recipe is from  made with scratch like soaking, roasting.. Ingredients are very simple and made with easy available ingredients at home.

  • 1/2 cup Chickpeas (dried)
  • 1/4 cup of Spinach (fresh chopped)
  • 1/5 cup of coriander leaves (chopped)
  • 3-4 Garlic cloves
  • 2-3 Tbsp Sesame Seeds
  • 1/4 cup Extra Virgin Olive Oil
  • 1/2 tsp Cumin seeds (or more per taste)
  • Fresh lemon juice
  • Salt as Pepper as per taste.
For Garnish:
  • Pinch of Red chili powder
  • Pinch of Cumin powder
  • Few string of Coriander leaves
  • Lemon Wadges.
        Soak the dried chick peas in the water for 24 hrs. Roast the sesame seeds on low flame till they are little brown and set it aside.
In a pressure cooker,cook the soaked chickpeas , garlic with 1 whistle. Let it cool and wash the chickpeas with cold water. In a blender add these chickpeas and garlic, cumin seeds, salt, spinach, coriander, lemon juice, salt and extra virgin olive oil and some cooked water from chick pea and  blend it nice paste.(coarse or smooth as per liking)

Serve chilled or room temperature  and drizzle more oil and have with pita, fresh vegetables or just with crackers...

  • You can saute the spinach in oil (till they turn soft)before adding to the blender. 

Monday, July 12, 2010

Dahi Papadi Chat

One of the famous chats in India..As summer is hitting hard..trying to make some simple and light meals or snack.

  • 10-12 Papadi (used cumin flavored flat poories)
  • 1 Potato (boiled & mashed)
  • 1/4 cup Chick peas (boiled & mashed)
  • 3/4 cup Curd (well beaten)
  • 1 tsp Chat masala
  • Few pinch Red chili powder
  • Few pinch Cumin powder
  • 1/4 tsp Sugar (optional)
  • Salt to taste
For Garnishing:

     In a bowl add mashed chick peas, potato, red chili powder, cumin powder, chat masala, salt and mix every thing well.  Beat the curd with little salt and sugar and set it aside for a while.

In a serving plate place the papdi/ poories, spoon full  the above made chick peas masala on each poories. Pour curds , and  garnish with all the garnishing ingredients.

Serve immediately.

  • Keep the beaten curd in refrigerator for 8-10 minutes so that you can enjoy the cold and chat pata chat!!
  • I have used home made Cumin flavored  flat poories. You can you regular papadi from the store bought.
  • Adjust the curd and other maslas according to your taste.

Wednesday, July 7, 2010

Gobi ke Paratha (type 2)


Ingredients: (for stuffing)
  • 1 Small Cauliflower / Gobi (shredded)
  • 1 Onion (finely chopped)
  • 1/4 cup Kasuri methi/ fresh methi leaves
  • 1/4 cup Coriander leaves (chopped)
  • 1/2 tsp Cumin powder
  • 1/2 tsp Coriander powder
  • 1/4 tsp Garam masala
  • 1 tsp Red chili powder
  • Few pinch of dry mango powder
  • Salt to taste.
  • Sugar as per taste (optional)
  • 2 tsp Oil + more for roasting.
Ingredients: (for cover)
  • Wheat flour
  • Salt to taste
  • Water to knead the dough.
       First knead the dough (with cover ingredients) and let it rest for 1 hrs or so. Squeeze out  all the water from the shredded gobi and place it on paper towel.
Heat the pan with oil, add onion and fry till they turn light brown color. Add shredded cauliflower and fry fro few minutes or till it turn soft. Add all malsala powder , coriander leaves, methi leaves, salt and mix everything well and cook for 5 minutes or so. Turn of the heat and let it cool completely.

Once the stuffing mix cooled  roll the atta in small circle and spoonful this above made gobi masala and close the edges.
Roll on floured surface till desired size.Heat the tava/ griddle and roast these paratha both the side with generous amount of oil / ghee.

Serve hot Gobi ke paratha with Eggplant Raita.

Thursday, July 1, 2010

Mango Lasii

  • 1 cup Mango Pulp (fresh or canned)
  • 1 cup Yogurt 
  • 1/4 cup Ice cold water
  • Few drops of Lemon juice
  • Sugar as per taste
  • Ice cubes if desired.

In a blender add all above ingredients and process until everything is smooth and creamy, frothy.
Serve immediately or Sever chilled if you are not using ice cubes.

Enjoy with Peas Puff Pastry.

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