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Sunday, August 21, 2016

Chane Jaisalmer Ke

Yesterday while watching food channel  in the topic of Rajasthan cusines "Chane Jaisalmer Ke" this recipe was prepared by one of the famous chef.  I got hooked to this quick, easy and delicious dish and immediately I note down  this dish and prepared it for dinner along with rotis,It turns out super delicious and my family loved it!
Chane Ke Jaisalmer also called "Chane Jaisalmer Ke", is a traditional dish made in Jaisalmer, Rajasthan. This dish is very easy to prepare and use with available ingredients, the curds and besan mixture. In this curry, the chick peas are cooked in a yogurt based gravy. The flavors of this gravy is mildly enhanced by the use of some fragrant spices.The yogurt and the besan two complement each other well in flavour and gives mild tanginess and also gives  a velvety texture to the curry.

Black Bengal gram (kala chana) - 1 1/2 cups
Yogurt - 1 1/2 cups
Cinnamon Stick -1 inch piece
Bay Leaf -2
Grated Ginger =               1 tsp
Gram flour (besan) - 2tbsp
Turmeric powder - 1/4 tsp
Red chilli powder - 1tsp
Coriander powder - 1tsp
Garam masala powder - 1 tsp
cumin powder-1tsp
Green chillies, chopped - 3-4
Pure ghee - 1 tbsp
Asafoetida - a pinch
Cumin seeds - 1 teaspoon
Salt as per taste.
Fresh coriander leaves, chopped - 2 tablespoons

1.Soak kale chane over night and pressure cook them with 4cups of water and salt for about 30 minutes.
2.  Once the steam dies down, open the cooker and mash half the chane roughly.
3.Heat oil in a wok. Add cumin seeds, cinnamon stick, bay leaves, 2 whole chillies. Once the jeera crackles, add grated ginger.
4.In a separate bowl mix yogurt, gram flour, turmeric powder, salt, red chilli powder, coriander powder, garam masala powder and whisk well so that no lumps form.
5.Add the yogurt mixture to the wok and stir constantly till it starts to boil.
6.Add the boiled chane, mashed chane and the water from chanas. Cook for a few minutes. Add water as required. Bring it to a boil and cook for five minutes.
7. Heat ghee in a pan. Add asafoetida, cumin seeds and whole chilli. When the seeds crackle, Pour in the yogurt mixture and stir well.
8.Garnish with coriander leaves and serve hot.


Tuesday, August 9, 2016

Pattinam Pakoda

Pattinam pakoda is a very popular street side savory snack in Tamil Nadu. . Unlike ordinary pakoda it is made with Roasted gram flour . It lends to its unique flavor to this Pakoda that is extremely delicious to taste, crispy outside and soft inside. This yummy savory snack is an ideal to be served during tea time especially during rainy season.

Roasted gram flour/Potukadali mavu – 1 cup
Rice flour – 1/2 cup
Baking soda            ¼ tsp
Chilli powder            1 tsp
Ghee            1 tbsp
Green chillies, chopped     3 nos
Ginger, chopped       ½ tsp
Garlic – 1pod
Onion – 1
Curry leaves – 2sprigs
Salt – as per your taste
Oil – to deep fry
Cashew nuts - 25gms
1. Chop ginger, green chillies, garlic, curry leaves & onion finely.
2.Mix the ghee and baking soda in the mixing bowl and rub them nicely till turns frothy.
3. Take a wide bowl & mix all above ingredients together. Add a tsp of ghee & sprinkle water little by little & start mixing till you can make a dough.  Make small tight balls & keep it ready.
4.. Meanwhile, heat oil in a pan & deep fry them in medium flame till golden brown on all sides.
5.Serve it with any chutney. Remains crisp for a long time.


Wednesday, July 27, 2016

Ven pongal with Kathrikkai Gothsu

Ven Pongal
Ven Pongal is one of the traditional South Indian dish . It is the traditional neivedhyam in temple and at home.My family is not great fan of this dish. But for me  it is one of my favourite breakfast! The flavour of ghee with pepper is the unique taste of pongal. I  always have pongal with sambar / chutney or with Gothsu. But brinjal  Gothsu  is perfect side dish for Venpongal.
Raw rice - 1 cup
yellow moong dal (pasi paruppu) -1/4 cup
Cashew nuts -few
Salt- as per taste 
Water-4 cups
 For the seasoning
 Ghee - 1 1/2 tbsp
Ginger finely chopped - 1 tsp
Cumin/ Jeera  - 1 tsp 
 Whole black pepper - 1 tsp 
 Curry leaves - few
1.Heat the cooker on medium heat, add a tablespoon of ghee. Add the washed moong dal and roast the dal in the ghee for about a minute.
2.Once the dal is roasted, add the rice, salt and 4 cups of water. Cover the pressure cooker, place the weight on and cook till one or two whistle. Switch off the flame and let the steam release.
3.Heat the pan, add 1 teaspoon on ghee and add the broken cashews and fry till they turn golden brown color. Take this out and keep it aside in a plate.
4.Heat ghee, add finely chopped ginger, saute for 2-3 seconds, then add pepper, jeera seeds (you can pound pepper and jeera slightly for more flavor), curry leaves and pour it over the rice dal mix.
5.Add salt in the cooked rice-dal mixture and roasted  cashews to the cooked pongal.  Mix everything to combine. Remove off heat. 
6.Finally add  1 tbsp of ghee,mix well and serve immediately.
Serve hot with chutney /sambhar or with  gothsu.
Kathrikkai Gothsu:

Brinjal gotsu /Kathirikkai Gotsu  is prepared Traditionally by roasting brinjal in a direct flame. It gives a unique smoky taste and flavour to the dish. A perfect accompaniment for Pongal is the sweet spicy tanginess in the Gothsu compensates for the peppery niceness of the Pongal. . This combination always works as tasty side for Pongal/Dosa and Idli.
Big brinjal/ Eggplant-1
Onion – 1
Tomato – 2
Green chilli – 2 nos
Tamarind – small gooseberry sized ball
Sambar powder – 1 tbsp
Turmeric powder – 1/4 tsp
Mustard seeds – 1 tsp
Chana daal-1tsp
Urad daal-1tsp
Salt – 1 tsp or as reqd
Hing - pinch
Curry leaves – few sprigs
Red chilly-1
Oil – 1 tbsp
1.Wash the brinjal and dry it. then apply some oil in the outer part of brinjal .
2.Roast the brinjal in the direct flame (keep the flame low) till the brinjal slightly shrinks.  3.Prick some holes in the brinjal for cooking the inside part evenly.
4.Once cooked cool it down and peel off the skin. mash the flesh part and keep it aside
5.Add tamarind in one cup water for 15 minutes, extract the juice and discard the pulp.
6.Heat oil in a pan add mustard seeds once it splutters, add curry leaves, hing. Add onion, green ,redchillies saute until it turns crunchy, add turmeric powder, sambar powder, salt saute well and cook it covered with a lid.
7.Then add the brinjal and sauté lightly. Add the salt and add tomatoes and cook until they soften. Now add tamarind water and cook until raw smell leaves.finally add jaggery and
Remove from heat and Serve this kathirikai ghotsu with ven pongal.


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