Palak Channa

-
Palak (Spinach) has a high nutritional value and is extremely rich in antioxidants, especially when fresh, steamed, or quickly boiled.
Channa (chickpea) is a great source of protein. 
So a recipe that uses both is of course is real healthy. So if you are on a health kick so try this delicious dish, that would add some yumm to your diet.

Ingredients:
  1. Channa:- 2  cups (Soaked overnight)
  2. Jeera/Cumin seeds:- 1/2 Tsp
  3. Rai/Mustard Seeds:- 1/2 Tsp
  4. Onion:- medium finely chopped
  5. Ginger garlic paste:- 1 Tbsp
  6. Tomato : 1 large finely chopped
  7. Turmeric Powder:- 1 Tsp
  8. Red Chilli Powder:- 1 Tbsp
  9. Garam Masala Powder:- 1 Tsp
  10. Channa Masala:- 2 Tbsp
  11. Coriander Powder:- 1 Tsp
  12. Kasoori Methi powder:- 1 Tsp
  13. Baby Spinach:- 2 Cups
  14. Coriander Leaves: 2 tbsp finely chopped
  15. Green Chilli: 2 finely chopped
  16. Salt as per taste
  17. Oil:- 2 Tbsp


Procedure:
Boil the soaked channa with salt.
Drain the boiled channa, save the water for later use.
In a kadhai heat oil, and add cumin and mustard seed.
As the cumin and mustard seeds stop spluttering, add the ginger garlic paste and cook for 2-3 minutes.
Add the finely chopped onion and a pinch of salt and cook till the mix turns golden brown.
Add the chopped tomato, turmeric powder, red chilli powder, salt to taste and about 2 tbsp of the water from the boiled channa and mix well. Cover and cook till the tomato are mushy.
Remove the lid and add coriander powder, kastoori methi, and channa masala and cook the masala till the masala is cooked through and oil oozes out.
Add the boiled channa, spinach and about 1/4 cup of the water we saved earlier.
Mic well and cover and cook for 2-3 mins or till the spinach is cooked though.
Remove the lid and add the chopped coriander leaves and green chilli and cook till the water dries and a desired consistency is achieved.
Serve it hot with chapati, naan or paratha and enjoy.

You can also use chole instead of kala channa.
Till then happy blogging
Rakhee.

Comments

Post a Comment

Popular posts from this blog

Chicken Biryani in Rice cooker

-
Image
I bought a new rice cooker few days back and since then haven't stopped experimenting on it. I used to think its just for cooking rice or steaming meat and veggies. I went through the whole recipe book that came along with it but ended with nothing. It has great recipes but they are not exactly what we prefer to eat. So I did a little research on my own. I have always made biryani the same way layering the half cooked chicken and half cooked rice and cook it over the heater in a cover pot. But most of the time I ended up with a small of portion of the masala, chicken and rice burning .So would go to a restaurant and eat briyani rather than going through all the trouble. After buying the rice cooker I decided to give chicken biryani one more shot in the rice cooker. I thought what the heck it can't be any worst :) And I am glad that I tried. It turned out amazing. It had every thing one looks for in a good biryani, aroma, flavor and juicy chicken. So here we go... Ingredients: C
Read more

Anda Tarkari (Egg Curry)

-
Image
As promised here I am with the recipe for egg curry or as we say anda aloo jhola. Ingredients: Eggs: 4 boiled Potato: 1 large cut into 4-6 pieces Tomato: 1 medium finely chopped Onion: 1 medium finely chopped Ginger Garlic paste: 2 tbsp Red Chilli Powder: 1 tbsp Turmeric Powder: 1 tbsp Cumin Powder: 1/2 tbsp Coriander Powder: 1 tbsp Cinnamon Stick: 1/2 inch Whole cardamon : 4 Salt: as per taste Sugar: a pinch Bay Leaf:1 Oil: 3 tsp Procedure: In a pan heat 1 tsp of oil. Fry the potato chunks till slightly golden all sides. Peel the boiled eggs and sprinkle a pinch of turmeric powder on them, mix well and fry in the same pan as potatoes till slightly golden all over. Remove form heat at keep aside. In a deep kadhai or pan heat rest of the oil and add a pinch of sugar. As the sugar starts to caramelize add the bay leaf and chopped onion with a pinch of salt and cook till onion turn golden brown. Add red chilli powder and cook till the raw smell is gone. Add
Read more

Green Papaya Curry

-
Image
The unripe green papaya can be eaten cooked, usually in curries, salads, and stews. Green papaya is used in Southeast Asian cooking, both raw and cooked.  Papaya fruit is a rich source of nutrients such as provitamin A carotenoids, vitamin C, B vitamins, lycopene, dietary minerals and dietary fibre.  Back at my mom's place we had a big garden where she used to grow all types of vegetables, Papaya, Banana, Tomato, green chillies and the list go on and on. If you have ever grown a papaya you know its like never ending fruits and there is always so much you can eat. Mostly my Mom would pick them before they are ripe and use them in santula or dalma. Here I am sharing the santula recipe that uses green papaya. Ingredients: Papaya: 1 medium cut in small cubes Potato: 1 small cut into cubes. Cumin seeds: 1tsp Green Chilli: 1-2 cut length wise. Tomato: 1 small cut into cubes. Turmeric Powder: 1 tsp Roasted cumin and red cilli Powder: 1 tsp (Look for the recipe in t
Read more