Mini Rice Ball in Chikpea Masala

Mini Rice ball in chikpea masala mix was tried by me in my kitchen for breakfast today. It came very tasty so I felt to share this as my new year special recipe.

Mini Rice Ball in Chikpea Masala

Ingredients

For Mini Rice Balls

1. Rice Flour - 2 Cups
2. Water - As required
3. Salt - As per Taste

For Chikpea Masala

1. Chikpea - 1 Cup
2. Small Onion(chopped) - 10 nos
3. Chili Powder - 1 tsp
4. Coriander Powder - 1 tsp
5. Chicken Masala or Garam Masala Powder - 1 tsp
6. Turmeric Powder - a pinch
7. Oil - 1 tsp
8. Cumin Seed - 1/2 tsp
9. Coriander leaves - few

Method

1. Heat water along with salt and put it in rice flour and make dough of it.
2. Make small rice ball and cook it in idli cooker and keep it aside
3. Pressure cook the chikpea and keep it aside
3. Heat oil in pan and splutter cumin seed.
4. Add small onion and salute it till it become soft
5. Add coriander powder, chili powder, chicken masala and turmeric powder and salute it for few minutes.
6. Add cooked chickpea along with its water into it.
7. When it start boiling add cooked small rice ball in it and cook for 5 minutes till chikpea masala mix well with rice balls.
8. Garnish with coriander leaves

Serve hot.

Please try this recipe and give your valuable comments, which will help me to try some more recipe and share with you people.

HAPPY NEW YEAR

WISH U A HAPPY AND PROSPOURS NEW YEAR TO ALL READERS OF MY BLOG. I WILL TRY MY BEST TO ADD NEW RECIPES TRIED OUT IN MY KITCHEN

Koorka Mezhukkupuratti

Koorka or Chinese Potato

Koorka Mezhukkupuratti

Koorka or Chinese Potato Mezhukkupuratti is dish which I tried after seeing a cookery show. It came so tasty so I am sharing this recipe in this blog.  

Ingredients

1. Koorka or Chinese Potato – ½ Kg
2. Turmeric Powder – one pinch
3. Red chili – 3 or 4 nos
4. Red chili(Grinded) – 2 tsp
5. Garlic Chopped – 1 tsp
6. Coconut (grated) – 3 tsp
7. Curry leaves – few
8. Oil – 1 tbsp
9. Small onion chopped – 10 nos
10. Mustard seed – 2 tsp
11. Salt – to taste

Method

1.   Clean the koorka and boil it along with turmeric powder and salt. When it boils, drains out the water and keep it aside.

2.    In a pan heat the oil and put mustard seeds, when it splutter add small onion and mix it well.

3.   When it become soft, add red chili, garlic, grinded red chili, salt, grated coconut and curry leaves.

4.     Add the boiled koorka, mix it nicely so that it gets coated with the masala.

Serve along with rice.

Please try this recipe and give valuable comments which will encourage me to try and add new recipes in my blog.

Aloo Paratha

Aloo Paratha

Aloo paratha is a North Indian dish. I have eaten this dish from my north Indian friend’s house. Since I like that very much, I collected the recipe from them. I made this dish in my home and it came very good and now almost all Sunday I used to make this dish as my husband like it very much.

Ingredients

Wheat flour(Atta) – 01 cup

Potato (Big) – 03 nos

Green chili – 03 nos

Ginger (chopped) -01 inch

Coriander leaves (chopped) – few

Dry mango powder – 02 tsp

Salt - As per taste

Oil – 02 tbsp

Cumin seed – 01 pinch

Ghee – little

Method

Make dough as we make for chapatti by adding required water and salt to the wheat flour. Make small balls of it and keep it aside.

Now, boil potatoes in pressure cooker and mash the potatoes with hand.

Add the green chilli, ginger, coriander leaves, dry mango powder and salt in to it and mix well.

Boil oil in a pan and crackle the cumin seed. Add potato mixture into it and mix it well.

Dust the board with wheat flour. Roll the dough into 3 inch diameter circles. Place the potato mixture in the centre and seal by pulling the edges of the rolled dough together to make a ball.

Make similar balls with all dough and potato mixture and let them to settle for 3-4 minutes before rolling them.

Roll the ball into a 6-inch circles (Note: Whenever dough sticks into the rolling stick or surface, lightly sprinkle dry whole wheat flour onboth sides of the semi rolled paratha)

Heat the tava on medium flame and place the paratha over it. After a few seconds flip the paratha over and spread little oil over it and again flip the paratha and lightly press it with a spatula. Flip it till both sides become golden-brown colour.

Parathas can be served with Coriander chutney and Plain curd.

Beaten Rice or Aval with Jaggery

Aval with jaggery is a nice evening snack for children. It is healthy compare to outside bakery sweets. 

Ingredients

1. Aval or beaten rice or poha – 2 cups
2. Jaggery - 1 cup
3. Coconut (Scraped) – 1 cup
4. Cardamom - 04 nos (powdered)
5. Water – ¼ cup
6. Dry ginger powder – ¼ tsp
7. Ghee -2 tsp
8. Cashew nut – 05 nos
9. Raisins (Kismis) – 05 nos

Methods

1. In a thick bottomed pan, melt jaggery with water on low flame.  Once the  jaggery is melted, strain it to remove the impurities.

2. Reheat the syrup till it reaches one thread consistency.

3. Now add the scraped coconut.  Sauté it till it all the water gets absorbed. 

4. Add the beaten rice, mix it nicely so that it gets coated with the jaggery and coconut mixture.

5. Add cardamom powder and dry ginger powder.  Mix it again and then turn off the stove.  Keep it aside.

6. In another pan, heat ghee, add cashew nuts and raisins and fry it till cashew become light brown and add this to the beaten rice and jaggery mixture. 

Serve hot or cool

CURD POTATO CURRY or Dahivala Aloo

Dear Readers I am posting a new recipe which I got from my Kashmiri friend who stays in our Navy Nagar colony. It is called as Dahiaale Aloo which I tasted in their house when I visited for dinner along with my husband. It is so tasty so, i asked about its recipe from them and tried at my home. This will be good along with chapatti and aloo paratha.

Dahiwale Aloo or Potato-Curd Curry

Ingredients

1.Potato(Medium) – 04 nos

2. Oil – 100 ml

3. Cumin seed – one pinch

4. Asafoetida – ¼ tsp

5. Chilli Powder - 1tsp

    Turmeric powder – ½ tsp

    Salt to taste

6. Curd – 1 cup

    Water – ¼ cup

7. Coriander leaves – As per taste

Method

Peel the potatoes and cook it in pressure cooker

Mash the potato lightly with hand (Don’t make it like a paste)

Heat oil in a pan and crackle the cumin seeds.

In this add asafoetida and salute for a minute and add item mentioned in 5^th serial.

Add mashed potatoes in to it and fry it by stirring continuously.

Add water to the curd and mix it well in mixer and add into potatoes. Now continuously stir it slowly without taking spoon from it till it boils.

When it boils and keep it aside.

Add coriander leaves in to it and serves hot along with chapatti.

Mutta or Egg Thoran

Egg thoran is a simple and lovely recipe which can be have during lunch or dinner as side dish

 

Ingredients

• Egg – 02 nos
• Onion – 01 no chopped
• Green Chili – 03 or 04 nos (Adjust according to spice tolerance)
• Turmeric Powder – ¼ tsp
• Curry leaves – Few
• Coconut – ½ Cup
• Pepper Powder – ½ tbsp
• Salt to taste
• Oil – 1 tsp

Method

1. Heat 1 tsp of oil in a pan.
2. Add chopped onion and green chili.
3. When onion becomes soft, add turmeric powder and curry leaves and mix well.
4. Add beaten egg on it.
5. When egg is half cooked, add coconut mix well and cook for 3 to 4 min.
6. Add pepper powder and mix well.

Serve Hot