CHOLE

Chole or chana masala it is called is made with kabuli chana.  A dish for Puri, chapati, Bhatura,  roti and also goes well with upma and love to eat with Upma.  Chole Bhatura is a famous combo and I tasted it in a different style at a restaurant at Andheri.  Awesome it was but could  not get the recipe. My son like to eat choley with puri.

choley

 watch youtube:  choley

GREEN CHANA CURRY

Green chana curry is made with green chana or cholia it is known as like the normal choley or Kadala Curry, brown chana curry.  A good combination  with Puttu, Aappam, roti, chapati etc.  Very easy to prepare and tasty to relish.

Green Chana curry, Cholia Curry

BHAINGAN BHARTA

Bhaingan bhartha is made out of the purple colour big brinjal (egg plant) by roasting the same on the gas stove.  In the beginning I never used to like this dish as it had a peculiar smell.  But during our visit to Delhi, in one of our friend's house,we had this dish along with roti for lunch.  I could not make out  that it was bhaingan bharta.  It was made so tasty, even my husband who never used to like brinjal started eating this stuff.  After coming from Delhi, it used to be one dish compulsorily in our house every week.

Bhaingan bharta

YOGHURT KADHI, DAHI KADHI

Dahi kadhi, yoghurt kadhi is prepared with yoghurt, dahi, thayir.   This is a special dish of Maharashtrian served as an appetizer or with  steamed rice, pulao etc.  I love to drink this hot whenever I get a chance.  The flavours of ginger, garlic and the onion in it gives a different taste to the kadhi.

SOYA BEAN SUBZI (CHUNK)

Soya bean subzi is favourite of my son.  I personally do not like much though it is very good for health.  Soy is a complete protein and soyfoods are rich in vitamins and minerals including folate, potassium.  Soy foods are low in saturated and trans fats.   Recent research suggests that soy may also lowr risk of prostate, olon and breast cancers as well as osteoporosis and other bone halth problems.  Also alleviate hot flashes associated with menopause.  tofu made out of soya is good for heart and diabetic patients.

You can prepare the subzi with soya bean, soy  chunks and soy granules too.

Soya bean subzi

PALAK PANEER

Palak paneer is a nice combination with phulkas, roti. It is a mild gravy subzi made out of paneer puree and fresh paneer.  I even prefer to eat with rice as I love palak/spinach  with rice and curd.  It is a very easy preparation with tomatoes, onion etc. Home made paneer is always good than the store bought one.   I have already uploaded in YouTube how to make (chowli leafy vegetable) keerai paneer subzi. Instead of chowli,  here  I have used paneer.

• Spinach is a rich source of vitamin A and reduces the risk of eye diseases, like night blindness, itching eyes and eye ulcers. Components like beta carotene, lutein, xanthenes and zeaxanthin act as strong antioxidants and protect the eyes from the harsh effects of UV rays, further lowering the chances of cataract formation and are all beneficial for maintaining overall good eyesight.
• Spinach is also rich in potassium and low in sodium. The former is known to lower the blood pressure while the latter is known for increasing it. Therefore, spinach, included in a regular diet brings the blood pressure down to normal levels. The amount of folate present in spinach also reduces hypertension, relaxes blood vessels and maintains a proper blood flow.

 Paneer is a good source of nutrients,protein and calcium which helps in building strong bones.

The combination of these two items make the dish very tasty and healthy.

Palak Paneer

SPICY WHITE WATANA CURRY

Spicy white watana curry (white dried peas) is a good combination with roti, chapati etc.  It is a curry made like the other normal curries with black chana, kabuli chana etc.  We can also make ragada with this peas for ragada pattice.

watch youtube: spicy white watana curry 

DAL

Dal is a part of our lunch/dinner.  Some people like the consistency of dal very watery, some semisolid and medium.  I like it in a running consistency at the same time not watery.  Dal can be prepared in various methods here I am presenting a mix dal of masoor and moong dal with some onion and tomatoes.

dal

BLACK CHANA KADHI

Black chana kadhi is the speciality of Rajasthan.  IFC # 3 hosted by Manjula Kanted selected Rajasthani cuisine and this one is part of Rajasthani Thali.  I decided to try one by one.  Here is the post.  Thanks to Majula kanted.

Black chana cooked in yoghurt based gravy goes well with hot white rice. loved it.  today's special.

DUDHI, LAUKI, BOTTLEGOURD KOFTA CURRY

I have already posted Dudi paratha.  Now I am presenting the  kofta curry made out of dudhi.  As you are aware, lauki, dudhi, bottlegourd, it is called  helps in various ways to control our body and organs.  Intake of dudhi is good for the health as it is a very easily digesting vegetable.

Kofta is made with grated dudhi, chickpea flour and masalas.  You can eat the koftas as it is or can put in gravy and serve along with roti, phulkas, rice etc.

KATHAL KOFTA CURRY, TENDER JACKFRUIT KOFTA CURRY

Jackfruit is loved by everyone.  We can make subzi out of tender jackfruit  puzhuku (with karamani or known as cow pea), chips can be made with raw fruit, ripe one can be eaten as it is or varieties of dishes are made viz jam, elai adai etc.  The seeds are also used for making subzi.jackfruit-seed-subzi

Here I have prepared kofta out of the tender jackfruit with masalas and it is really yummy.  It was liked by my family as well as neighbours.

KATHAL KOFTA CURRY WITH DAL, JACKFRUIT KOFTA CURRY WITH DAL

I have already posted  Jackfruit kofta curry.  Now I am posting the recipe of Jackfruit kofta curry with dal.  It is somewhat similar to the parippu urundai kuzhambu (dal balls made with dal and sambar powder) and goes well with chapati and white rice too.  Let us have a look at the recipe now

MASOOR PEANUT DHAL

Every day it is a big question mark what to make for the rice, for the chapati as accompaniment.  Had some peanuts and masoor, thought of making dhal with it.  It was really tasty along with rice as well as chapati.  here I am giving a small brief /health benefits of peanuts and lentils

PAPAD SUBZI

Papad subzi is one of the famous Rajasthani cuisine.  I have got a Marwari friend who taught me to make Ghate ki subzi, Papad subzi etc.  I used to make Appalam Kuzhambu (vathal kuzhambu with papad) as my son used to like this with chapati.  My mother in law used to make very often Appalam kuzhambu.  Even after her death my son used to tell me to make certain dishes she used to make and is very fond of it.

Papad subzi is very easy to make and can relish with rice and chapati.  I have been waiting to post this recipe as well as kachoris, some how could not post it earlier.  Since  IFC has selected Rajasthani dishes  for this month, i started trying one by one.  await the post of kachori next.

SUVA BHAJIA KADHI, DILL LEAVES BHAJIA KADHI, KADHI, SHEPU BHAJIA KADHI

Suva bhajia kadhi is made with suva bhajia and  butter milk.  It is very tasty with pulao, plain rice.  I like any kind of kadhi with pulao and plain rice.  Since suva bhaji is not consumed by my family members, I tried the bhajia and everyone liked it.   You may also see the posts of dill leaf dosa, shepuche vade on  my blog.

Suva bhajiya kadhi

Spinach Paneer Kofta in potato case

Every day evening it is a big question mark in front of me what to make in the evening as accompaniment  for Chapati.  Thought of making Shaam Savera but did not have enough Spinach with me.  I had little paneer, so thought of making Spinach Paneer Kofta  with tomato gravy.  The final product was very very tasty as all the members in my family enjoyed it though it was bit oily.  (koftas were fried)

DAL MAKHANI

Dal makhani is a staple food originating from the Punjab region of the Indian subcontinent. The dish differs from other popular Punjabi dal dishes, such as dal tadka.  In  that the primary ingredients in dal makhani are whole black lentil (urad) and red kidney beans(rajma), rather than red lentil (masoor).  

Whole urad like other whole lentils and pulses are good source of protein and dietary fibre.
" They are low in fat and rich in B complex vitamins, calcium and potassium
Let us  see the recipe now:

LASOONI SAMBAR

LASOONI SAMBAR

Lasooni sambar is made with lasoon and masala made out of kopra, onion  and lasoon.  It is not like the normal sambar but resembles the Rasam.    It goes well with rice.

VEGETABLE MANCHURIAN

Vegetable manchurian is prepared  with carrots, beans, capsicum, cabbage and spring onion.  This can be eaten as it is or added to  a gravy and serve with fried rice.  It is a delicous accompaniment for fried rice. fried-rice.html

Vegetable Manchurian

ZUNKA

Junka is made with besan, gram flour, chickpea flour as main ingredient with onion, green chilly etc.  It is an accompaniment for the Bhakri which is a popular bread of Maharashtra.  Bhakri is also served with thecha a kind of green chilly and peanut chutney.

Junka