Chana Masala-My Own Version

Ingredients:
Chana (boiled) - 1 cup
Onions (sliced) - 4
Fresh grated coconut - 1/2 cup
Garlic cloves - 5
Byadgi chillies - 2
Coriander leaves - a small bunch
Red chilli powder - 1 tsp.
Coriander powder - 2 tsp.
Turmeric powder -1/4 tsp.
Cumin seeds - 1 tsp.
Oil
Salt
Cumin powder - 1/2 tsp.
Tomato puree - 1/2 cup

Method:
Fry onions, coconut (both till golden color) and byadgi chilli separately.
Grind onions, chillies, coconut, garlic and coriander leaves into paste with little water.
Heat oil and add cumin seeds.
Add the paste and saute for a few minutes.
Add tomato puree and saute till oil separates.
Add cumin, red chillies, coriander, turmeric powder and salt and saute.
Add chickpeas and water. Stir.
Allow to cook for few minutes till the gravy thickens.
Enjoy with roti, puri or whatever the main course is.

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Wheat-Rava and Sprouted Green Gram Pongal

Ingredients:
Wheat-rava - 1 1/2 cup
Sprouted green grams - 1 cup
Ginger - 1 inch (chopped)
Cumin seeds - 1 tsp.
Peppercorn - 1/2 tsp.
Curry leaves - 2 sprigs
Cashewnuts - 5-6
Asafetida - a pinch
Ghee - 2 tsp.
Salt
Turmeric powder - 1/4 tsp.

Method:
Dry roast the wheat-rava for 5 minutes in low flame.
Pressure cook the wheat-rava and sprouted green grams with 3 1/2 cups of water, required salt and turmeric powder.
Meanwhile fry the cashews in 1/2 tsp. of ghee. Keep it aside.
In a small pan, add ghee.
To the ghee, add coarsely powdered pepper-cumin, ginger, curry leaves and asafetida.
Saute for 30 seconds and add it to the pongal with cashewnuts. Mix well.
Serve hot (or warm) with favorite chutney.

Note:
Don't serve it cold.

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Curd Curry

Ingredients:
Curd - 2 cups
Onions - 2 (sliced)
Garlic - 2 cloves (big)
Green chilies - 3 (slit lengthily with the base intact)
Ground coriander - 2 tsp.
Whole dry red chilies - 3
Cumin seeds - 1 tsp.
Salt (to taste)
Turmeric powder - a pinch
Oil
Coriander leaves - 2 tbsp. (chopped)
Fenugreek seeds - 1/4 tsp.


Method:
Add turmeric powder and a little amount of water to the curd.
Beat the curd till it becomes smooth.
Keep it aside.
Heat oil in a kadai and add the cumin seeds and fenugreek seeds.
Add onions and saute till it changes color.
Add garlic and green and red chilies and saute for 2 minutes.
Add ground coriander and saute for a minute.
Remove from heat and add the mixture to the curd.
Mix the curd in a new vessel in simmer mode for 2 minutes (don't let it boil).
Remove from heat and mix in salt and coriander leaves.
Serve with hot rice!

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Coriander and Cucumber Idlis

Ingredients:
Idli rice - 2 cups
Raw rice - 2 cups
Urad dal/split black gram - 1 cup
Oats - 1 cup
Sprouted fenugreek seeds - 1 tsp.
Sprouted green gram (left-over) - 2 tbsp.
Salt

Method:
Soak rice and dal for 6 hours.
Grind urad dal with fenugreek and green gram.
Meanwhile sprinkle water on oats.
Grind rice and at the final stage add oats and grind.
Mix well with salt and ferment overnight.

Next morning after fermentation

Ingredients:
Coriander leaves - 1 big bunch (chopped)
Cucumber (fresh and big) - 1 (grated)
Ginger - 1 inch
Green chilies - 3
Dry roasted cumin seeds - 1 tsp. (coarsely pounded)
Curry leaves - 15 leaves (chopped)

Method:
Grind ginger and green chilli.
Take half of batter and add coriander leaves, grated cucumber, ground ginger and green chilies, coarse cumin seeds, chopped curry leaves and mix well.
Pour the batter in the idli plates.
Steam the idlis and enjoy with favorite chutney.

Note:
With the remaining batter add grated carrot or cucumber which can be prepared as dosa, uttappam or paniyaram.

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Pumpkin Pulao (Microwave Version)

 

Ingredients:
Basmati rice - 1 1/4 cup
Yellow Pumpkin - 3/4 cup (chopped)
Carrots (big) - 1 (grated)
Sprouted green gram - 2 tsp.
Sprouted fenugreek seeds - 1 tsp.
Cumin seeds - 1 tsp.
Green cardamom - 2
Cloves - 4
Cinnamon (1 inch) - 2
Green chilies - 4
Ginger - 1 inch
Salt (to taste)
Oil
Onions - 2 (thinly sliced)

Method:
Wash basmati rice for 4-5 times and soak in water for 45 minutes.
Grind green chilies and ginger and keep aside.
Add oil, onions, cumin seeds. cardamom, cloves and cinnamon in a microwave-safe dish.
Microwave high for 4 minutes by stirring in between.
When the onions change color add ground chilies and ginger.
Microwave high for a minute.
Add pumpkins, sprouted fenugreek, carrot and green grams and microwave high for 2 minutes and stir.
Discard the water and add the rice and salt.
Add 2 1/4 cups of water and close the dish with a microwave-safe lid partially with a small gap on one side.
Microwave high for 10 minutes.
Stir gently and microwave low for 15-19 minutes or until the rice is cooked.
After 3 minutes, mix so gently that the fragile rice shouldn't be broken.
Enjoy with your favorite raita.

Sent off to "CWS-Cumin Seeds" (hosted by Saraswathi Iyer and started by Priya).

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Cucumber Lassi

Ingredients:
English cucumber - 3 (medium size)
Curd/Yogurt - 2 cups
Roasted ground cumin - 1 tsp.
Chaat masala - 1/2 tsp.
Ginger - 1/2 inch
Green chilies - 4 (medium)
Black salt - 1/2 tsp.
Sugar - 1/2 tsp.
Ice cubes - 5-6


Method:
Grind chopped cucumbers, green chilies & ginger in a blender.
Add the remaining ingredients in the blender.
Beat the yogurt till there is a formation of foam.
Pour it in a glass and serve with a mint leaf on top and enjoy.

Note:
You can adjust the spice ingredients according to your taste.

 Sent off to "CWS-Cumin Seeds" (hosted by Saraswathi Iyer and started by Priya).

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