Ingredients
Chana/Chickpeas : 2 cups ( soaked overnight & cooked )
Chopped onion : 1/2 cup
Chopped Tomatoes : 1/4 cup
Ginger - Garlic paste : 1 tbsp
Garam masala powder : 1 tsp
Red chilly powder : 1 tsp
Cumin powder : 1/2 tsp
Coriander powder : 1 tsp
Amchur powder : 1/2 tsp
Salt
Oil
Coriander leaves
Method
Heat oil in a pan, add onion and fry till tender.
Add ginger- garlic paste and stir.
Add tomatoes and stir,cover & cook until the tomato is well cooked.
Now add the spice powders,salt and mix well .
Add the cooked chickpeas ,reduce the flame and allow it to boil.
Garnish with coriander leaves & serve ..
Enjoy
Ingredients
Aval Pori : 4 cups
Jaggery : 11/4 cup
Chopped coconut pieces : 1/4 cup
Roasted Peanuts : 1/4 cup
Dry ginger powder : 1/4 tsp
Cardamom powder : 1/4 tsp
Method
Powder the jaggery and heat it with 1/2 cup of water .
After it dissolves completely, strain it.
Again boil the syrup ,till it reaches the consistency of rolling a ball.
To check the correct consistency, take a drop of jaggery syrup ,add it in a cup of water,if the syrup able to form a ball,then that is the correct consistency.
Immediately add the pori,peanuts,coconut pieces, dry ginger powder,cardamom powder and mix everything well.
Grease both the hands with ghee or with rice flour and roll tightly into balls.
Store in an air tight container & Enjoy..
Ingredients
Basmati rice : 1/4 cup
Milk : 4 cups
Sugar : 3/4 cup
Cardamom powder
Saffron
Method
Soak saffron in little milk.
Fry rice in 1/4 tsp ghee and powder it to a coarse powder.
Boil milk in a heavy bottomed pan.
Once the milk comes to a boil,add the powdered rice,simmer the flame,cook till the rice is soft.
Stir in between to prevent sticking at the bottom.
The secret of its unique flavour is in the slow cooking.
Once the milk has been absorbed ,and the rice has become soft,add sugar and let it boil for few minutes.
Add saffron, cardamom and mix well.
Garnish with cashew nuts & raisins fried in ghee if desired.
Serve hot.
Ingredients
Cooked raw rice : 1 cup
Thick curd : 1 cup
Milk / Cream : 1/4 cup
Pomegranate : 1/4 cup
Salt
For Tempering
Mustard seeds
Red chilly
Curry leaves
Coriander leaves
Oil
Method
Mash and cool the rice.
Add salt, coriander leaves and mix.
Now add curd and mix well.
Heat 1 tsp oil in a pan, add mustard seeds,red chilly and curry leaves.
Switch off the flame and pour the seasoning on the rice and mix well.
Finally add cream/ milk, pomegranates and mix well.
Serve with any pickle..
