OATS PORRIDGE/KANJI

OATS KANJI

Ingredients

Oats - 1 cup

Moong dal-1/4 cup

Fenugreek-2 tspn

Tomato-1

Onion-1

Green chilly-2

Vegetable mixture- 1/2 cup(carrot,beans,peas)

Coconut milk-2 cups

Cinnamon-1 small piece

Cloves-2

Salt-as required

Kasuri methi or parsley- as desired(optional)

Method

Make a loose mixture of oats by adding water and place it aside.soak the fenugreek in water overnight or for half an hour.Dry fry the moong dal in a pressure cooker for 3 minutes. Add chopped tomatoes, onion, vegetable mixture, green chilly,cinnamon, cloves.fenugreek and add water. Pressure cook it for 2 whistles.

Once the pressure gets released, place the cooker on the stove. Add the oats mixture to the boiled mixture in the cooker. Let it get boiled for 5 minutes. After that add coconut milk and let it boil for some time, if u feel the porridge is very thick u can add some water to it. At last add kasuri methi or parsley to garnish it and serve hot. Good to have as a breakfast as it gives a complete filling.

PANEER CAPSICUM MASALA

Paneer Capsicum Masala

Soyachunks/Meal maker kola urundai

MEALMAKER KOLA URUNDAI

Ingredients

Mealmaker/soya chunks-200 gm
Roasted gram(pottukadalai)-2 tspn
shallots-4
Coriander leaves(finely chopped)-2 tbsp
Curry leaves- as desired
Green chilly-1
Corn flour-1 tspn
Rice flour-2 tspn
salt-as required
oil-as required

To Grind

Green chilly-2
Ginger-1" piece
Garlic pods-5
Cinnamon-1
Cloves-2
Cashewnuts-4
Saunf-1/2 tspn

Method

Boil water in a pan and add soya chunks to it. Let the soya chunks get cooked. Filter the chunks once it gets cooked and wash off twice again with cool water. Powder the roasted grams. Chop the onions, chilli, and curry leaves.

Grind the ingredients given under "to grind" into a thick paste without adding much water. Grind all the soya chunks and keep it aside. Now mix all the ingredients together, make small round kolas and fry in oil. Soya kola urundai is ready to serve with tomato sauce.

Channa /chickpeas Masala

CHANNA MASALA

The part played my channa masala in my life is something cant be expressed.... Very odd to hear it right?? I love channa masala to that extent. This recipe is actually from my mom who is a gr8 cook of all south indian and north indian recipes. In the days to come u can all view a lot of recipes with a combination of different cultures. And now lets start with the process of making channa masala.

Ingredients

Channa/chickpeas-1 cup

Tamarind paste- 1 tbsp

Potato(optional)- 1

Jaggery powder-2 tbsp

Green chilly-2

Onion-2

Tomato-3(grinded to a paste)

Bay leaf-1

Oil-2 tbsp

Salt- as desired

To grind

Onion-2

Ginger-1" piece

Garlic pods-4

Dried red chillies-6

Coriander seeds-1 tbsp

Cumin seeds-1/2 tspn

Cinnamon-1

cardamom-1

clove-1

METHOD

Soak channa for 7 hrs in water. Pressure cook the channa and potato by adding salt. After boiling the potatoes peel off the skin and make small pieces out of it. Chop the onions and green chillies. . Grind the products which are given as "to grind" above.

Heat the oil in the pan add bay leaf, green chilly and then add the onions and saute it well. Now add the grinded paste and saute it till the raw smell goes off. Add the tomato paste, tamarind paste,jaggery powder, and salt. After 5 minutes add the boiled channa and potato. Let it get cooked for another 5 minutes. Now u could see the oil ooozing out from the channa masala, mix it off well and the channa masala is ready to serve roti/naan

Tips:

Take care while adding salt as we ve already added some salt while pressure cooking channa and potato.

To make it more tastier u could also add kasuri methi at the end as it gives nice flavour to the dish.

Comments are always welcome!!!!!!!!!