Sprouted Chickpea and Cabbage Salad

Sprouted Channa Salad
                               

A salad which is simple and tasty. Easy to prepare.
This can be served as a healthy snack too.
All the ingredients are always available at home.

Ingredients:

1. Bengal gram (black channa)/ chickpea - 100 grams
2. Onion - 1 medium
3. Capsicum - 1 medium
4. Cabbage - 1/4 of a cabbage
5. Salt to taste
6. Salad oil / refined oil -1 teaspoon
7. Lime juice - 2 teaspoon

Preparation:

1. Soak the channa overnight. In the morning, tie the soaked channa in a muslin bag and leave it to sprout for 24 hours.
2. Pressure cook the sprouted channa with 2 cups of water.
3.Chop the onion, capsicum and cabbage finely.
4. In a serving bowl, mix together the boiled sprouted channa, chopped vegetables, salt, lime juice and salad oil. Mix well and serve.
This is not only a salad, but also a nutritious snack as well.

Kabuli Channa Masala / Chickpea Curry

Kabuli Channa Masala /White Chickpea curry

Ingredients:

1. Kabuli Channa / Chickpea  - 2 cups
2. Onion - 1 big
3. Tomato -1 (hybrid)
4. ginger- garlic paste - 1 teaspoon
5. Cloves - 2 or 3
6. Cinnamon - 1" piece
7.Green chilly - 3
8. Red chilly powder - 2 teaspoon
9. Coriander powder -3 teaspoon
10. Meat masala -1/2 teaspoon
11. Garam masala - 1/4 teaspoon
12. Oil - 1 tablespoon + 1 teaspoon
13. Water 1-2 cups
14. Salt

Preparation:

1. Soak the Channa in water for a few hours, preferably overnight.

2. Pressure cook the channa/ chickpea. Chop the onions. Cut each green chilly into 2 or 3 pieces. Cut the tomatoes into 3 or 4 pieces. Puree the tomato pieces.

3. Heat 1 teaspoon oil in a big kadai. Add cinnamon and cloves, stir and add the chopped onions. When the onion pieces turn transparent, switch off the stove. Allow to cool. Then grind the mix coarsely in a mixer.

4. Add the remaining oil into the kadai and heat it. Add the ground onion mix and fry till golden brown. Add the ginger-garlic paste and fry. Reduce the flame. Add the tomato puree, red chilly powder, coriander powder and meat masala. Stir for a minute. When the mix dries up, add green chilly pieces. Stir and add a cup of water. Bring to a boil, add the cooked channa and salt. Simmer for 5 minutes. If the gravy is too thick add more water and adjust the consistency. Adjust salt.

5. Serve hot with rotis and all kinds of bread and rice.

ANOTHER OPTION:

You can also dry up the gravy.This option will be useful for lunch boxes.

Potatoes in coconut milk

Potatoes in coconut milk

Preparation:

1.Peel and cube the potatoes and onion. Finely chop the ginger. Pressure cook the potatoes, onion and ginger with a cup of water.

2. Split the green chillies. If you want to make the dish hotter add more green chillies.

3. Open the cooker, if water is less add little more water, green chillies and salt. Allow the green chillies to cook for a few minutes. Add the coconut milk.When it is about to boil, switch off the stove and transfer contents to a serving bowl. If coconut milk is boiled, it will split .

4. You can prepare the seasoning and pour over the curry. It is optional. I didn't do it this time.

5. Serve with Rotis or Idiyappams.

Ingredients:

1.Potatoes - 250 - 300 grams
2. Onions - 1
3. Green Chilly - 4
4. Ginger - 1/2 inch piece
5. Thick Coconut milk - 1 cup
6. Salt
7. Water 1- 2 cups

For seasoning: (optional)
Oil - 2 teaspoon
Mustard - 1/2 teaspoon
shallot (chopped) -2
Whole dry red chilly - 2 (each cut into 2 or 3 pieces)
Curry leaves - 1 sprig

Appam and fried Coconut chutney

Preparation:

Appam:

1. Wash and soak rice for 4 hours.
2.  Add 2 teaspoons of sugar in the coconut water stir well and keep aside for 4 hours or more.
3. After 4 hours grind the rice finely in a mixer along with coconut water, cooked rice and salt.
4. Let the batter rest for 6 hours or overnight.
5. Half an hour before making appam, add coconut milk, baking soda, sugar and the required amount of water and loosen the batter to dosa consistency. Do not make the batter watery.
6. Heat a non-stick tawa. Smear it evenly with 2 or 3 drops of oil. Pour a ladle full of batter and spread it out in a round shape. Allow to cook on medium flame. When one side is cooked, flip and cook the other side. OR  If flipping is difficult, use a shallow pan with lid to make appam. After spreading the batter in the pan, cover with lid and cook. If  you are finding it difficult to spread the batter with a ladle, just rotate the shallow pan immediately after pouring the batter. Then cover and cook.( This is also known as Steamed Dosa in certain restaurants.) Transfer the cooked appam into a plate. Repeat the process of smearing oil ,  pouring batter on the pan and making appams according to your need. Serve hot.

Ingredients:

For Appam

1. Sona masoori / any kind of raw rice - 350 grams
2. Coconut Water - 200- 250 ml
3. Cooked rice - 1 cup
4. Sugar - 2 teaspoons
5. Salt - 1 teaspoon
6. Very thick coconut milk - 100 ml ( i used half of  200ml  Homemade coconut cream)
7. Baking soda - 1/2 teaspoon (optional)
8. Water -  for thinning the batter to dosa consistency
9. Sugar - 1 table spoon ( If you add more sugar the appams will turn brown)

Chutney: Preparation:

1. Grind together, coconut, shallots, red chilly powder and salt.(Preferably without water). Don't grind into a paste.
2. Chop the shallot for seasoning, Cut each dry red chilly into 2 or 3 pieces. Wash the curry leaves thoroughly and dry the water.
3. Heat oil in a pan, add mustard seeds. When it starts spluttering, add the chopped shallots and chilly pieces. When the shallots turn golden brown add the curry leaves and the ground coconut mix. Lower the flame and stir continuously. Just when the water content disappears totally, turn off the stove. Do not brown the chutney. Transfer the chutney into a serving bowl. Serve with appam.

For  Chutney

10. Fresh Coconut scraped or cubed - half of one whole coconut
11. Shallots - 3
12. Red Chilly powder - 2 teaspoon
13. Salt
For seasoning the Chutney:
Oil - 3 teaspoons
Shallot - 1
Whole dry red chilli -3
Mustard seeds - 1/2 teaspoon
Curry leaves - 1 sprig

Eggless Cake

Eggless Basic Cake

This is a recipe from the net. I just tried. And sharing with you.

Ingredients:                                                                                Baking time: 30 - 35 minutes

All purpose flour - 1 1/2 cups (200 grams)
Hung curd / yogurt -1 cup
Granulated Sugar - 3/4 cup
Baking soda - 1/2 teaspoon
Baking powder - 1 1/4  teaspoon
Odourless refined oil - 1/2 cup
Vanilla essence -1 teaspoon

Method:

1. Sift the all purpose flour from a height 3 times. While measuring flour do not press the flour into the cup. All the other ingredients can be pressed down lightly while measuring.

2. Pre-heat oven at 200 degree Centigrade for 10 minutes.

3. Grease and flour an 8 inch baking tin.

4.Cream the sugar and yogurt / hung curd until the sugar is completely dissolved. Add baking powder and baking soda and combine well. Keep aside for a few minutes. Bubbles will start appearing.

5. Now add the vegetable oil and vanilla essence and mix well. Add the sifted flour, 1 tablespoon at a time and fold gently.

6. Bake in the pre-heated oven at 200 degree centigrade for the first 10 minutes and 175 degree centigrade for 20 - 25 minutes.

7. Cool the cake 20 - 30 minutes  before removing from the tin.

Ginger Sherbet

Ginger adds zest and flavour to dishes. It is the pungent root rhizome of the ginger plant. Ginger has great medicinal value too. It is anti-inflammatory, anti - bacterial and anti-flatulent. It provides relief to gastro-intestinal problems, like nausea, vomiting and stomach pain. It also provides relief to arthritic patients. 

Ginger root is a store-house of potassium, manganese, magnesium and copper. Potassium helps to control heart rate and blood pressure. Also contains vitamins B5 and B6.

Preparation:

1. Remove the skin of ginger and wash it well. Then crush it well and add water. Strain the juice using a fine sieve. Keep the juice aside for 24 hours, without disturbing, so that the residue settles properly. After 24 hours, strain again using a muslin cloth. Take care not to disturb the sediments. Add 6 cups of sugar to the clear juice and boil. When cool add the lime juice. Stir well and again strain the mixture twice or thrice, so that you get a very clear solution.

Serve after diluting with water.

Ingredients:

1. Ginger - 200 grams
2.Water - 6 cups
3. Lime juice - 1 cup
4. Sugar - 6 cups

Ulli Thiyal/ Shallots in coconut gravy

Shallots are part of Kerala Cuisine. It contains more anti-oxidants, vitamins and minerals than onions and garlic. It contains, proteins, dietary fiber, Vitamin C, A, B6, potassium, folate, manganese. It is rich in flavanoids and polyphenolic compounds. 

Ingredients:

Shallots/sambar onions (chopped) – 1 cup

Ingredients for  Roasting:

Coconut (scraped) -1/2 of a coconut

Whole dry red chilly – 6

Coriander powder - 3 teaspoons

Turmeric powder -1/4 teaspoon

Shallots – 2

Fenugreek seeds (roasted and powdered) – ¼ teaspoon

Tamarind – the size of a small lime( or according to ones taste - more or less )

Salt to taste.

For seasoning:

Oil – 1 tablespoon

Mustard seeds – ½ teaspoon

Whole dry red chilly – 2 or 3

Curry leaves – 1 sprig

Preparation:

Soak the tamarind in a cup of water. After 10 – 15 minutes strain and keep aside the tamarind water.

Roast together the scraped coconut, dry red chillies, and 2 shallots. When the coconut turns golden brown, switch off the stove. Add the coriander powder immediately and stir well. Add turmeric powder and allow the mixture to cool. Grind the mixture finely, without adding water.

Meanwhile, place a pan on the stove, add a table spoon of oil. When the oil is hot add the mustard seeds, dry red chillies and curry leaves. When the mustard starts spluttering, add the chopped shallots and sauté it. Keep stirring. When the shallots start to turn transparent, add the tamarind water and cover and cook for 5 minutes on medium heat

Now add the ground coconut mixture into the cooked shallots. Mix well. Add salt to taste. If the gravy seems thick add hot water and bring it your required consistency. Add the fenugreek powder.  Simmer the gravy until oil surfaces.

Serve with rice.