SUKHA KALA CHANA

Soaked and boiled chickpeas are sauteed with basic Indian spices. This is a dry version of making kala chana. This recipe is very easy to make and can be ready in only 10 minutes if you have soaked and boiled chickpeas with you. Soaking chickpeas requires some pre-planning and pressure cooking it requires some time. But you need not to stand there in the kitchen while it is boiling. Sukha kala chana can be served as a side dish or salad. It can be used as a snack topped with chopped onion, tomato, chopped coriander and fine sev or serve them with deep fried puris. Kala Chana is an excellent source of protein. One cup cooked kala chana provides 15 gram of protein or 30 % of the daily value. They are low in fat and high in fibre. Add kala chana to your regular diet.  

INGREDIENTS:

1 Cup Kale Chane / Black Chickpeas

2 green chillies, finely chopped

1 teaspoon Ginger- Garlic Paste

1 chopped Onion

1 chopped Tomato

1 teaspoon Cumin Seeds

Pinch of Asafoetida

½ teaspoon Turmeric Powder

½ teaspoon Red Chilli Powder

½ tablespoon Chana Masala

½ teaspoon Coriander Powder

½ teaspoon Amchur Powder [optional]

Salt as per taste

2 tablespoon Oil

METHOD:

STEP 1 – Wash kale chane for 2-3 times with cold water and then soak them with 3 Cups water for 7-8 hours or overnight.

STEP 2 – Drain the water from it and transfer chickpeas into a pressure cooker, add 1 cup water and pressure cook for 3 whistles.

STEP 3 – Let the steam release, then open the lid of the pressure cooker.

STEP 4 – Heat oil in a pan, crackle cumin seeds and add asafoetida.

STEP 5 – Add finely chopped onion, cook for 2 minutes and then add ginger-garlic paste, green chilli and mix. Cook for 2 minutes until raw smell vanishes.

STEP 6 – Add all spice powders, mix it well and

 then add chopped tomato. Let it cook until mushy.

STEP 7 – Add boiled chana in it and give a nice mix.

STEP 8 – Season it with salt. 

Add chopped coriander and mix well.

Swtich off the flame and sukha chana is ready to serve.   

INSTANT MIX FLOUR THALIPEETH

When there is a big question mark what to cook for breakfast, lunch or dinner and you could not find any option or fall short of ideas go for this recipe. Bhajani Thalipeeth is a popular snack which is served with homemade white butter / ghee in Maharashtra. In Maharashtra, thalipeeth bhajani is made in large amount and stored, which is then later used to make Thalipeeth. Bhajani is a term used for dry roasting multi grains. The Thalipeeth recipe shared here uses various flours to make the mix instantly and then make these spiced flatbreads which do not need bhajani. You can add different types of flours which are available in your pantry like whole wheat flour, jowar atta, bajra atta, besan flour and rice flour Sometimes yu can add urad dal flour and ragi flour to make a variation. It is crispy, tasty, flavourful and easy to make. Thalipeeth makes for a healthy and nutritious breakfast or snack or you can pack them in lunch box or for picnics too. This is traditional maharashtrian dish / cuisine. The term Thalipeeth is more commonly used in Mahrashtra which is basically a term for roti/ flat bread. Thalipeeth are patted by hand before roasting over the tawa. You can make it more flavourful by adding your favourite veggies sometimes like spinach/ cucumber or methi. Here I had made it simply with lots of onion. You can serve it with white butter and thecha on a winter/ rainy day which makes a nice healthy and warming food. So here we see the step by step recipe of how to make Instant Thalipeeth and if you like it don not forget to share your feedbacks.   

INGREDIENTS:

½ Cup Jowar Flour

½ Cup Bajra Flour

¼ Cup Rice Flour

¼ Cup Besan Flour

¼ Cup Whole wheat Flour

2 Onions, chopped finely

2 tablespoon Coriander, chopped

1 teaspoon Green Paste [ginger, garlic and green chillies]

½ teaspoon Cumin Seeds

1 tablespoon Sesame Seeds

1 teaspoon Coriander Powder

½ teaspoon Red Chilli Powder [if needed add some more]

Salt as required

Oil for cooking

For Serving:

White Butter

Thecha

METHOD:

STEP 1 – In a big mixing bowl, add all flours and mix well.

STEP 2 – Add chopped onions, green paste, coriander, sesame seeds, cumin seeds, chilli powder, coriander powder and salt and mix well.

STEP 3 – Add warm water to this mixture and knead a soft dough. The dough will be slightly sticky because of the combination of various flours.

STEP 4 – Place a butter paper/ plastic sheet on the counter and grease a plastic sheet with some oil. 

STEP 5 – Wet your hand with water and divide the dough in equal small portions.

Take a small dough portion and pat it on plastic sheet to form a 4-5 “diameter disc. The thickness should be ½ “.  [see notes]

STEP 6 – Heat a tawa on medium heat.

STEP 7 – Make 4-5 holes in between  the thalipeeth.

STEP 8 – Transfer the thalipeeth carefully on hot tawa.

STEP 9 – Pour 1 teaspoon oil from the sides and in the holes.

STEP 10 – Cover it with a lid and cook for 3-4 minutes.

STEP 11 – Once you see the brown edges, flip it and roast from the other side.

STEP 12 – Repeat the same and make the rest of the thalipeeth and serve hot.

Serve thalipeeth hot with homemade white butter, thecha and few onion rings.

NOTES: *Wet hands helps to spread the dough easily and evenly.

                 *You can smear some water on the top of the thalipeeth which will make sure that the thalipeeth would not get dry.

KANKECHE DIVE/ WHEAT FLOUR LAMPS

Deep Puja, also called as Deep Pujan, is done on Amavasya Day in Ashada month in Mahrashtra and few parts of Telangana, Andhra Pradesh and Karnataka. It is observed to welcome the blessed Shravan month by all Hindu people. Devotees believe that by lightning all the diyas and lights will ward the negative energy present in the house and will also purify the house’s environment before the beginning of Shravan Month. The Hindu devotees clean their homes and decorate before performing Deep Pujan. The Hindu devotees clean all the diyas they had in their house and light them at the time of Pooja or You can make the diyas with whole wheat flour and jiggery and light them up at the time of Pooja. The holy lamps and diyas are arranged in the Pooja room and then special poojas are performed. Dedicated Hindu trust that the worship of Diya will bring knowledge and will help the devotees get the blessings of Ashta Lakshmis. In various regions, Deep Pooja is celebrated for many reasons. A few people offer it to welcome the Shravan month as it is one of the holiest month and many rituals and vrats are performed amid the month. Ashada Amavasya is the last day of Ashada month and following is the Shravan/ Sawan month. Another special recognition of Ashada Amavasya in Maharashtra is the Gatari Amavasya. On this day, people offer their respects in the from of prayers and food to their deceased ancestors. It is known as Pitru Tarpan/ Shraddha.

INGREDIENTS:

1 Cup Whole Wheat Flour

2 tablespoon Ghee/ Oil

1/8 teaspoon Nutmeg Powder

¼ teaspoon Cardamom Powder

A pinch of Turmeric Powder [optional]

1 Cup Jaggery

¼ Cup Water

Salt as needed

Ghee for serving

METHOD:

STEP 1 – Add jaggery and water to a sauce pan and heat it.

Stir it well and cook till jaggery get dissolved. Here we don’t need to make a string consistency, so don’t overcook. When jaggery is completely dissolved switch of the flame and keep the syrup aside.

STEP 2 – Now in a mixing bowl or big plate, add wheat flour, nutmeg powder, cardamom powder and salt and mix well.
STEP 3 – Make a well in the centre. Then add hot ghee in the well and mix well.

STEP 4 – Add jaggery syrup in small batches and make a smooth dough.

STEP 5 – Cover and keep the aside for 10-15 minutes.

STEP 6 – After 15 minutes, knead the dough for 2 minutes. Divide the dough in equal portions.

STEP 7 – Take one dough portion and  press in the centre with your thumb and shape it like a bowl .
STEP 8 – For make the base, press the sides with your index finger and thumb and make it flat.

STEP 9 – Make all the lamps likewise and keep aside.

STEP 10 – I don’t have a steamer, so used idli steamer. Add 2 glasses of water in steamer and heat it up.

For steaming lamps,  keep a colander or any slotted plate/ bowl over the idli steamer.

STEP 11 – Keep a wet cotton cloth over it[see notes] and keep the lamps in it one by one.
STEP 12 – Cover it and steam for 15-20 minutes.

STEP 13 - Once done, let the lamps cool for 5 minutes.

Pour some ghee in each lamp and serve.

NOTES: *Cloth helps to prevent the lamps from sticking to the base.

KOTHIMBIR VADI

A popular traditional Mahrashtrian savory snack recipe made with fresh kothimbir/ coriander. Here Kothimbir means coriander and Vadi means fritters, so basically these are coriander fritters which are crispy from outside and soft from inside. These vadi are either steamed or deep/shallow fried. It is little spicy but I guarantee you your kids also going to like it. There are different versions of making the kothimbir vadi, of which one I have already shared on my blog. It is really easy and simple yet delicious. If you are health cautious then serve only the steamed once or you can shallow/ deep fry them and serve them. You can serve this vadi for breakfast/ as an evening snack. You can also serve them as a starter for your parties at home.  It tastes great even without any dipping sauce. So let's see that how to make Kothimbir Vadi and what we need to make it.   

INGREDIENTS:

2 Cups fresh Coriander

1 Cup Besan/ Chickpea Flour

½ teaspoon Garlic, chopped

½ teaspoon Ginger, chopped

1 Green Chilli, chopped

1 tablespoon Sesame Seeds

2 tablespoon roasted Peanuts, crushed coarsely

½ teaspoon Red Chilli Powder

1 teaspoon Cumin Powder

1 teaspoon Coriander Powder

¼ teaspoon Turmeric Powder

Salt to taste

¼ Cup Water [adjust accordingly]

Oil for shallow frying

METHOD:

STEP 1 – Clean and rinse coriander leaves very well.  

Put it on a colander to drain excess water.

STEP 2 – Remove any discoloured leaves if any. Spread on a cloth/ kitchen towel to remove excess moisture.

STEP 3 – Now chop coriander very fine and keep aside.

STEP 4 - Grind ginger, garlic and green chilli in mixer grinder and make a coarse paste. Alternatively, you can even crush the garlic, ginger and green chillies in a mortar-pestle. [ I already have it ready in my fridge]

STEP 5 – In a mixing bowl, add chopped coriander, besan flour, green paste, sesame seeds, crushed peanuts, red chilli powder, turmeric powder, cumin and coriander powder and salt. Mix well.

STEP 6 – Add water in small batches and start mixing the batter.

STEP 7 – Make a thick but smooth dough. Add water as required and in parts.

STEP 8 – Now pour 1-2 glasses water in pressure cooker/ steamer and bring it to boil. Keep a steel stand in the steamer/ cooker with the help of tongs .

STEP 9 – Grease a tray/ plate with oil.

STEP 10 – Now add the dough in it and spread it evenly with greased fingers.

STEP 11 – Using tongs gently place the tray over the steel stand in the steamer/ cooker.

STEP 12 – Cover it with a lid and steam it for 15-20 minutes over medium heat.[see notes]

STEP 13 – After 15 minutes, check it with a tooth pick or knife. Insert a tooth pick in the centre and if it comes out clean then it is properly cooked. If not, then steam and cook it for more 5 minutes.

STEP 14 – After cooling for 5 minutes in the steamer, remove the tray from steamer. Cool it to room temperature for another 5 -10 minutes.

STEP 15 – Run a knife on the sides of the tray to loosen the edges,

cut into small square or diamond shaped pieces.

Invert the tray on a plate so the steamed vadi will come out easily.

STEP 16 – Heat 2-3 tablespoon oil in a wide pan over medium flame.

STEP 17 – Place 4-5 pieces in a pan depending on the size of the pan. Shallow fry them until bottom surface turns light golden in colour. Flip a couple of times more and fry till the sides are crisp and golden.

STEP 18 – Flip them carefully and shallow fry another side until light golden brown.

STEP 19 – Remove them using a slotted spoon on the tissue paper in a plate to drain excess oil.

STEP 20 – Likewise, shallow fry the next batch. If needed add more oil to fry the next batch of vadi.

Serve kothimbir vadi hot with any spicy green chutney, coconut chutney or tomato sauce. It also goes well with plain curd.

NOTES: *You can serve only steamed vadis for healthier option.
                    * For more crisp to the vadis, you may add sesame seeds while shallow frying.
                  *You can add more green chilli / red chilli powder to make it more spicy according to your taste.
               *Do not make a fine powder of peanuts, roughly crushed peanuts will give nice crunch.                   
                  *For a no garlic version you can skip garlic.
                  *Recipe can be doubled or halved.
             *If using pressure cooker, then do not forget to remove the rubber and the whistle from the cooker.