Channa Masala (Chickpeas Masala)

This recipe mainly consists of Chick Peas(Kabuli Chana), is healthy and also easy to cook.This can be served with plain Basmati Rice,Poori or Roti :)

Time:Making Time (20 mins)

Difficulty level:Easy

Ingredients:

• Chickpeas (Kabuli Chana) - 1 medium sized cup
• Onions - 2 medium sized
• Tomatoes - 3-4 medium sized
• Ginger,Garlic paste - 1 tsp
• Green Chilli - 3-4
• Garam Masala / Channa Masala Powder - 2 tsp
• Red Chilli Powder - 2 tsp
• Jeera Powder - 2 tsp
• Salt to taste
• Coriander to garnish
• Jeera(Cumin) seeds - 1 tsp
• Oil/Butter - 4 tbsp
• Turmeric Powder - a pinch

Preparation:

1. Soak Chickpeas in water overnight.
2. Pressure cook with a little salt until the Chickpeas becomes tender. (Don't overcook as it tends to get mashed)
3. Cut onion,tomatoes and green chilli. Grind it in a mixie along with ginger,garlic,few strands of Coriander leaves and 8-10 Chickpeas.
4. In a pan, add 2 tbsp Butter/Oil, Jeera(Cumin) seeds and saute for a min. Now add the paste and saute on medium heat until it turns golden brown. ( The oil should start separating from the mixture)
5. Now add all the masala powders to it and enough salt to taste. Add enough water to make the gravy.
6. Allow it to simmer until the gravy is cooked.
7. Add the cooked Chickpeas. Stir well and cook over medium heat for 5-7 mins.
8. Garnish it with Coriander leaves.
9. Serve with Rice or Roti or Poori :)

Chef's Tip - I add few chickpeas while making the paste as it gives a good consistency and richness to the taste. This is optional. 

Tomato Chutney/Thokku

This recipe is very easy and quick to make. This goes very well with Rice, Bread, Roti or even Idli/Dosas. You can enjoy it with anything you can think of :) I learnt this recipe from my mom and is one of my favorite from my mom's cooking.Here goes the recipe!!

Time:Making Time (15 mins)

Difficulty level:Easy

Ingredients:

• 8-10 Medium sized Tomatoes
• 2 tsp Red Chilli Powder
• Turmeric powder
• Asafoetida (Hing)
• 1 tsp Mustard Seeds
• 1 tsp Methi seeds(Fenugreek)
• 1 tbsp Gingely Oil(Sesame Oil)
• Salt to taste

Preparation:

1. Grind the tomatoes into a fine paste without adding water.
2. In a heavy bottomed vessel,Add some oil,mustard seeds,methi seeds,turmeric powder,asafoetida and saute till it splutters.
3. Now, add the tomato puree to this.Once the raw smell disappears, add the Red Chilli powder and salt to taste.
4. Simmer until it starts to thicken.Serve with a dish of your choice :)

Optional: You can also try adding a powder made of Mustard & Methi seeds to this,instead of directly adding methi seeds.

Eggplant Gotsu (Kathrikai Gotsu)

You cannot but think of Gotsu when you talk about Pongal and vice versa.Though coconut chutney and Sambhar are also a good combination,nothing beats this pair.So after posting the recipe for Ven Pongal,can the Gotsu recipe be far behind?

It is often called “Kathrika Gotsu”. I like this recipe for the tangy flavor combined with the taste of ginger . This recipe goes well with Rice and Idli/Dosas too. I learnt this from my mom who has been making it the authentic way. Here goes the recipe!!

Time:Making Time (15 mins)

Difficulty level:Easy

Ingredients:

• 8-10 Medium sized Brinjals,finely chopped
• 2 Medium sized Tomatoes,finely chopped
• 1 Medium sized Onion,finely chopped
• 3-4 Green Chilies (slit)
• 1/2" Ginger,finely chopped 
• 2 tsp Sambhar Powder
• Tamarind extract 1 cup
• Turmeric powder
• Asafoetida (Hing)
• 1 tsp Mustard Seeds
• 1 tsp Urad Dhal
• 1 tbsp Oil
• Finely chopped Coriander leaves for garnish
• Curry leaves
• Salt to taste

Preparation:

1. Soak tamarind in water and take the extract and keep aside.
2. In a heavy bottomed vessel,add some oil.Add mustard seeds,urad dhal,ginger,green chillies,curry leaves,asafoetida and saute till it splutters.
3. Now, add asafoetida,chopped onions,tomatoes and saute for 2-3 mins.Once the raw smell disappears, add the chopped brinjals and turmeric powder.
4. To this,add the tamarind extract along with water and salt to taste.
5. Add 2 tsp of Sambhar Powder,for an extra authentic flavor.(You can skip this if you like it too tangy)
6. Simmer until it boils well.Garnish with chopped coriander leaves.Serve Hot.

Ven Pongal (Spicy Pongal)

Ven(White) pongal is a popular dish in most South Indian homes and is typically served as a special breakfast mostly on festive days. The aroma of spicy hot pongal served with ghee....yumm!! This is one of my favorite breakfast menu items and is a healthy combination of rice and moong dal.

I have been wanting to post this recipe for quite sometime now.There can be no better time to share this recipe than on the eve of Thai Pongal or Sankaranthi festival! 

Time:Making Time (20 mins)

Difficulty level:Easy

Ingredients:

• Raw rice - 1 Cup
• Moong Dhal - 1/2 Cup
• 2 tsp Black Pepper Corn
• 2 tsp Cumin(Jeera) seeds
• 1/2" Ginger,finely chopped 
• Curry leaves - 10-20
• a pinch of Asafoetida(Hing)
• Ghee - 4-5 tbsp
• Salt to taste
• Cashews 10-15 (broken) for garnish

Preparation:

1. In a vessel,Dry roast the moong dhal lightly for a couple of mins and keep aside
2. Heat Oil/Ghee in a pressure cooker,add the pepper corns,cumin seeds,curry leaves and allow it to splutter.
3. To this add the finely chopped ginger and a pinch of asafoetida and saute.
4. In the same pan, add the roasted moong dhal and washed rice to it.
5. Add salt and 5-6 cups of water and simmer until it cooks.
6. Fry the cashews in ghee and add it to the cooked Pongal and serve hot with a spoon of ghee.It tastes great with coconut chutney and sambhar to go along with it, it tastes best with Gotsu :)

Chef's Tip:
To get the exact taste,the rice to dal proportion is usually 1: 1/2. Add water accordingly such that the rice & dhal cooks very well... for 1.5 cups (1 cup Rice + 1/2 cup Dhal), add 5 cups of water.

Pudina Thogayal ( Mint Chutney)

This is very easy to make and goes well with rice,chapati rolls,idli or dosa. I also like to eat this chutney as a spread on bread sandwiches or as an add-on with a crispy starter.This recipe is a definitely a favorite for most people..thanks to flavor of fresh mint leaves and ginger !
This is a must try!!

Time:Making Time (15 mins)

Difficulty level:Easy

Ingredients:

• Fresh Mint leaves(Pudina) - 1 bunch
• Fresh Coriander leaves(Cilantro) - 1 Cup
• Grated Coconut - 1 Cup (Optional)
• 3 tbsp Urad Dal
• 4-6 nos Red Chilly
• 1/2" Ginger,finely chopped 
• Tamarind - a small piece
• a pinch of Asafoetida(Hing)
• Garlic - 1 or 2 pods (Optional)
• Salt to taste

Preparation:

1. Take a little bit of oil in a pan and roast the Urad dal,red chillies along with a little asafoetida.
2. In the same pan, add a bit more oil,saute the chopped ginger (garlic,if used) and the grated cocunut and fry till the raw smell disappears.
3. Now add the mint leaves and the coriander leaves to the above mixture and saute for a min.
4. Switch off the gas and allow this to cool.Once the mixture is cooled,add the tamarind,salt to taste and water and blend till the desired texture is reached. ( For Rice,Idli or Dosa, it can be a little coarse paste. Blend it to a fine paste if you plan to use it with Bread or Rotis)
5. Enjoy your spicy Pudina Chutney in the way you like it best...with Rice,Roti or Bread :)

Optional :
1.You can also add Green Chillies instead of Red Chillies. However for the authentic taste, i prefer using Red Chillies.
2.You can skip the coconut part, if you dont like the taste of coconut.

Tomato Dal

This dal recipe comes handy when you want  to make something really quick.Its extremely easy to make and tastes good too.I love the flavor of Coriander accompanied by a dash of lemon :) This can be eaten with rice or rotis.

Time:Making Time (15 mins)

Difficulty level:Easy

Ingredients:

• 2 Medium sized Tomatoes,finely chopped
• 1 1/2 cup Moong Dal
• 3-4 Green Chilies (slit)
• 1/2" Ginger,finely chopped 
• 1 tsp Garam Masala
• 1 tsp Red Chilli Powder
• Turmeric powder
• 1 tsp Jeera(Cumin) Seeds
• 1 tsp Mustard Seeds
• 1 tbsp Oil/Ghee
• Finely chopped Coriander leaves for garnish
• Salt to taste

Preparation:

1. Pressure cook the Moong dal,Tomatoes,Green Chillies,Ginger,a pinch of turmeric powder & Salt along with enough water.
2. Once the dal is cooked, add the garam masala,chilli powder and salt to taste.You can alter the consistency of the Dal by adding water.
3. Now heat a tsp of oil and season with Mustard and Cumin seeds.Allow it to splutter.
4. Garnish with chopped coriander leaves and top it up with a dash of lemon.Serve Hot with Rice or Roti.

Optional : You can also add 1 cup of Green Peas or some mashed potatoes to the Dal