Chickpeas Paneer Sundal

Ingredients:
Brown chickpeas - 1 cup
Cottage cheese/paneer - 200 gm (low fat)
Salt (as per taste)
Chaat masala - 1/4 tsp.
Ginger - 1.5 inch (chopped)

For tempering:
Mustard seeds - 3/4 tsp.
Cumin seeds - 3/4 tsp.
Whole black gram (de-husked) - 1 tsp.
Whole dry red chillies - 3
Asafoetida - a pinch
Curry leaves - few
Oil

To garnish:
Grated coconut
Grated carrot

Method:
Soak the chickpeas for 8 hours. Discard the water. Then add fresh water and required salt.
Pressure cook upto 3 whistles.
Strain the chickpeas and keep aside.
Cut the cottage cheese into small cubes. Keep aside.
Heat a little oil in a pan and add the mustard seeds, black gram and cumin seeds.
Allow the mustard seeds to crackle and roast the black gram till they are shaded to a golden colour.
Now add the asafoetida, dry red chillies (divide each chilli into two or three pieces), ginger pieces and curry leaves.
Add the chickpeas and cottage cheese. Toss 'em.
Finally sprinkle the chaat masala and toss 'em again.
Garnish with carrot and coconut. Serve.

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Curry Leaves Thuvaiyal

Ingredients:
Curry leaves (tender) - 1 cup
Coriander leaves - 1/2 cup
Urad dal/Black gram (whole & dehusked) - 2 tbsp.
Garlic - 2 big cloves
Dry red chillies - 3
Salt (to taste)
Tamarind (deseeded) - 1/2 tsp.
Gingelly/sesame oil

Method:
Heat a little oil and roast the urad dal till it changes into a golden colour. Remove and keep aside. In the same pan add garlic, red chillies and tamarind and fry.
In a chutney jar, add roasted dal, chillies, tamarind and garlic. Grind.
Add curry leaves, coriander leaves in small batches and continue the grinding process.
Mix with a spoon in between. Add salt and sprinkle little water. Blend the mixture into a thick paste.
Enjoy with curd rice, dosa or any other main dish.

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Chicken Fry

Ingredients:
Chicken pieces - 900 gm
Shallots - 2 cups (chopped)
Ginger-garlic paste - 3 tsp.
Curry leaves - few
Green chillies - 3 (slit)
Kashmiri red chilli powder - 2 tbsp.
Coriander powder - 1 tbsp.
Roasted and powdered cumin - 1 tsp.
Salt - as per taste
Oil
Bay leaves - 2
Cloves - 3
Cinnamon stick - 1
Fennel seeds - 1 tsp.
Poppy seeds - 1/2 tsp.
Fried curry leaves - few

Method:
Heat oil. Then add bay leaves, poppy seeds, fennel seeds, cloves and cinnamon. Allow these spices to sizzle.
Add shallots and curry leaves. Saute till the shallots change colour. Add ginger-garlic paste and green chillies. Saute till the raw smell fades away completely.
Add chicken and saute for 5 minutes. Mix chilli, coriander and cumin powders. Pour 1/2 cup to 1 cup of water (or as required). Sprinkle salt.
Cover the utensil with a lid and cook till the chicken is tender. Stir in between.
Remove the lid and saute till the chicken  becomes dry.
Garnish with fried curry leaves and serve.

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Mixed Vegetables Red Curry

Ingredients:
Baby corn - 10
Beans - 15
Cauliflower - 1 head (small-size)
Green peas - 1/3 cup
Cottage cheese (low-fat) - 200 gm (cubed)
Green capsicum - 2 (small-size)
Onions - 3 (small-size)
Thai red curry paste - 3 tsp. (store-bought)
Coconut milk - 1 cup
Oil

Method:
Trim the ends of the beans and snap them into two. Cut the cauliflower into florets. Peel the onions and slice them. Slit the capsicum into pieces.
Steam baby corn, beans, green peas and cauliflower.
Heat oil and saute onions till they change colour. Now add the red curry paste and saute for 3 to 4 minutes.
Add the capsicum and continue sauting for 2 minutes.
Now mix the steamed vegetables and cottage cheese .
Pour the coconut milk and cook for 2 to 4 minutes. Check for salt (if required, do sprinkle according to your taste as store-bought red curry paste already contains an ample amount of salt).
Remove from heat.
Serve with toasted bread, white rice or chapathis.

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The Third Anniversairé!

Today, www.nandinisfood.com celebrates its birthday!  I would like to thank all readers and blogging friends for continuing support.

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Coconut Chutney with Bengal Gram

Ingredients:
Coconut (grated) - 3/4 cup
Bengal gram/chana dal - 2 tbsp.
Garlic - 2 big cloves
Dry red chillies - 3 (or as per taste)
Salt (as per taste)
Oil - 1 tsp.

For tempering:
Mustard seeds - 3/4 tsp.
Cumin seeds - 1/2 tsp.
Urad dal - 3/4 tsp.
Oil

Method:
Heat oil and roast the bengal gram till golden colour. Remove.
In the same pan, add chilli and garlic. Roast till the chillies become crisp.
Grind bengal gram, garlic, chillies, coconut and salt.
Add a little water and grind.
Temper with the given ingredients.
Enjoy with idlis and dosas.

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