Horse Gram Saaru /Soup Recipe

Horse Gram also known as Kulith, Kollu or Kulthi is a highly nutritious Lentil grown in the Indian subcontinent. A variety of dishes can be made from it, but the most delicious is the soup or the Saaru which is made by draining the water of the cooked Horse Gram.

Ingredients :

  • 200 gms Horse Gram
  • 2 Byadgi or Kashmiri chillies broken into bits
  • 15 flakes Garlic crushed
  • 2 tbsps Ghee /clarified butter
  • Salt
  • 1/4 tsp Tamarind paste

Method :

Wash and pressure cook the Horse gram in a litre of water. After one whistle allow to cook for 15 mnts. Once the cooker has cooled down drain the water into a pan. Take a ladeful of the Horse gram, mash it well and drop it into the drained water. Add the salt and tamarind paste and boil well. Heat Ghee in a pan. Drop in the crushed garlic and roast it to a rich brown. Tip in the red chilly bits and toss for a minute. Drop the seasoning into the boiling Saaru. Simmer gently for five minutes. The Saaru can be served as is on the Rice or strained and served as a soup.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Chana /Black Chickpeas Saar Recipe

The water drained from the Chana/ Black Chickpeas after it is pressure cooked is seasoned either with Garlic or with mustard and curry leaves. Akin to a soup, it can be had as is or served over hot rice. I prefer mine seasoned in home made Ghee with Garlic and dry red chillies. You can use the Black Chickpeas to make a variety of dishes.

Ingredients :

  • 250 gms Chana /Black Chickpeas
  • 1.5 litres of water
  • Salt
  • 2 tbsps Ghee /clarified butter
  • 10 flakes of garlic
  • 4 dry red chillies

Method :
Wash and soak the Chana for eight hours. Pressure cook to a whistle, lower heat and allow it to simmer gently for half an hour in 1.5 litres of water with a little salt. After the pressure cooker has cooled down, drain the water into a vessel and adjust salt. Boil well. Crush the garlic gently and break the dry red chillies into bits. Heat the Ghee in a pan. Add the garlic and, roast to a rich golden brown. Drop in the chilly bits. Toss. Pour the seasoning into the boiling Chana Saar. Simmer for two minutes. Switch off and keep aside for ten minutes to allow the flavours to infuse before serving.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Chana /Black Chickpeas Stir Fry Recipe

This is traditionally prepared in South India on auspicious ocassions. No onion or garlic is used as it is not considered Sattvik, hence cannot be offered to the Lord. Seasoned in coconut oil with a simple seasoning, it has its own unique taste.

Ingredients :

  • 250 gms Chana/Chickpeas
  • 6 green chillies
  • 1 dry red chilly
  • Salt
  • 3 sprigs curry leaves
  • 1 tbsp oil
  • 1 tsp mustard
  • 1/4 tsp Hing/asafoetida
  • 4 tbsps grated coconut

Method :
Soak the chickpeas for 8 hours. Pressure cook them with salt. Chop the green chillies and the dry red chilly. Heat oil in a pan. Add the mustard and after it splutters add the green chillies, red chilly, curry leaves and hing. Toss. Drop in the cooked chickpeas. Boil well till all the water is evaporated. Garnish with grated coconut.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Chana Stir fry Recipe

Chana or Black Bengal Gram is a versatile lentil. A variety of dishes can be made from it. Though a Chana Stir Fry can be made in a number of ways, my favourite one is with sautéed onions. I like it with a dash of lemon and a sprinkling of coriander leaves.

Ingredients :

  • 200 gms Chana/Black Bengal Gram
  • 2 large onions
  • 5 green chillies
  • Juice of half a lemon
  • 3 tbsps grated coconut
  • 3 tbsps oil
  • 1 tsp mustard
  • 2 sprigs curry leaves
  • A pinch of Haldi /turmeric
  • Salt.
  • Coriander leaves

Method :

Wash and soak the Chana for eight hours. Pressure cook it with salt. Chop onions and green chillies fine. Heat oil. Drop in the mustard and after it splutters add the green chillies, Curry leaves and onions. Roast till translucent. Add the Haldi. Toss. Drop in the boiled Chana. Adjust salt. Cook till all the water is absorbed. Tip in the coconut and mix. Heat well. Switch off. Drizzle with lemon juice and garnish with coriander leaves.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Pigeon peas Ghashi Recipe

With raw jackfruit available in plenty, decided to make a Pigeon peas and Raw jackfruit Ghashi which goes well with Rice, Roti or Bread. Seasoned in coconut oil with mustard and curry leaves, the aroma is enticing!

Ingredients :

  • 200 gms White Pigeon peas
  • 14 bite sized pieces of Raw Jackfruit
  • 1/2 a coconut grated
  • 12 dry red chillies roasted
  • 1 heaped tsp tamarind paste
  • Salt
  • 2 tbsps Coconut oil
  • 1 heaped tsp mustard
  • 3 sprigs curry leaves

Method :

Wash and soak the Pigeon peas overnight. Pressure cook them with a little salt. Pressure cook the raw jackfruit pieces with salt to one whistle. Tip it into the cooked Pigeon peas. If using canned ones, use the open pot boiling method. Do not pressure cook as they will turn mushy. Grind together the grated coconut, roasted red chillies and tamarind to a smooth paste. Drop it into the cooked Pigeon peas and Raw jackfruit mixture. Adjust salt. Boil well. Heat oil in a pan. Add the mustard and after it splutters add the curry leaves. Toss and drop it into the boiling Ghashi. Keep aside for half an hour for the flavours to infuse.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Green gram and Colocassia leaves dumplings /Moong and Aloo leaves Sannakhotto Recipe

Another variety of the Sannakhotto is the one made with whole green gram/Moong, rice semolina/idli rava, chopped onions and Colocassia leaves. Extremely healthy because they are neither roasted nor fried. The Sannakhotto is steamed and drizzled with a tsp of coconut oil. Goes well with Dal and Rice or can be had as a meal by itself.

Ingredients :

  • 125 gms Moong
  • 100 gms idli rava
  • 2 large onions
  • 1/4 of a large coconut grated
  • 12 roasted dry red chillies
  • 1 tbsp tamarind paste
  • A tsp of Hing/asafoetida
  • Salt
  • Oil to grease the containers.

Method :

Wash and soak the Moong for 8 hours. Drain. Grind the coconut, roasted red chillies and tamarind to a smooth paste. Add the Moong and grind it to a Semolina like consistency. Add the rice semolina and salt. Keep aside. Chop the onions and Colocassia leaves fine. Drop them into the batter along with hing. Mix thoroughly. Grease bowls or the Idli mould with oil. Pour the batter into the mould and place them in a steamer which has been kept boiling. Steam till done. Takes around 20 minutes. A knife inserted in the Sannakhotto should come out clean. Allow to cool and serve drizzled with a tsp of coconut oil.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Chana Masala Recipe

A large amount of onions, a few cloves of garlic and some ginger are a must while making a traditional Chana Masala. Here, I have skipped both the onions and garlic. The family just loved it!!!

Ingredients :

  • 250 gms Chickpeas
  • A small bunch of coriander leaves
  • 5 tbsps of grated coconut
  • 7 green chillies
  • 2 inch piece of ginger
  • 2 tomatoes
  • 1 heaped tsp Everest Kitchen King Masala
  • Salt
  • A large pinch of Haldi/turmeric powder
  • 1 tbsp coriander powder
  • 1tsp jeera /cumin powder
  • 1/2 tsp chilly powder
  • 2 tbsps cashewnuts
  • 1 tbsp fresh cream
  • 2 tbsps ghee/clarified butter
  • 5 tbsps oil
  • 1/2 tsp cumin seeds
  • Coriander leaves for garnish

Method :

Wash and soak the Chickpeas for about 8 hours. Pressure cook with salt. Grind together the grated coconut, green chillies, coriander leaves, ginger and the tomatoes to a smooth paste. Keep aside. Make a paste of the cashews with a little water. Keep it aside too. Heat the ghee and oil mixture in a pan. Add the jeera. After it splutters add the ground masala and keep roasting on a gentle flame till it starts leaving the sides of the pan. Add the haldi, chilly, coriander and jeera powders. Roast for a minute. Add the Everest Kitchen King Masala. Toss for a minute. Drop in the cashew paste and the cream. Roast for a couple of minutes. Drop in the cooked Chickpeas and boil well. Garnish with finely chopped coriander leaves.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Hyacinth Bean Curry Recipe

Hyacinth Beans/ Val are a rich source of protein. Sprouting increases the Bcomplex content. A variety of dishes can be made from sprouted Hyacinth Beans. Posting a curry which goes well with Rotis, Naan or even with bread.

Ingredients :

  • 250 gms Hyacinth Beans
  • One large potato
  • 3 onions
  • 2 tomatoes
  • 7 cloves garlic
  • 1 inch piece of ginger
  • 3 green chillies
  • 1 tsp coriander powder
  • 1 tsp Garam masala
  • 1 tsp chilly powder
  • 1/2 tsp jeera/ cumin
  • A pinch of turmeric powder
  • Salt
  • Coconut milk extracted from 1/4th coconut
  • Coriander leaves
  • 4 tbsps oil
  • 1 tbsp ghee/clarified butter

Method :

Wash and soak the Hyacinth Beans for 8 hours. Drain and keep aside in a warm place to sprout. Once they have sprouted, soak them in water for about three hours. Remove the peel. Peel the potato and chop it fine. Cook the potato and the Hyacinth Beans together with salt. Roughly chop the onions and tomatoes. Grind them to a smooth paste along with the garlic, ginger and green chillies. Heat the oil and ghee mixture in a pan. Add the jeera. After it splutters, add the ground paste and roast till it starts leaving the sides of the vessel. Add the chilly powder, turmeric powder, coriander powder and garam masala. Roast for a couple of minutes and then drop in the coconut milk, the cooked potato and Beans. Boil well. Garnish with coriander leaves.

Copyright © 2017 by Vinaya Prabhu. All rights reserved.

Sprouted Moong Salad Recipe

Sprouted moong/Green gram is high in B complex and proteins too. It can be used as a salad, in subzi or even in chaats. Here is a healthy salad for all of you dear friends.

Ingredients :

  • 100 gms moong
  • Pomegranate seeds
  • 2 green chillies
  • Juice of half a lemon
  • Coriander leaves
  • Salt

Method :

Wash and soak the Moong overnight. The next morning drain and tie it in a cloth. Allow it to sprout. It may take a day or two. Sprouting depends on the weather conditions. It takes place quickly during summer. Once the Moong has sprouted, it can be used either with the peel on, or without it. Here I have used the peel to make a chutney. I prefer mine blanched, so just boiled it for a couple of minutes, drained the water and allowed it to cool. Crush the green chillies and salt. Mix the sprouted Moong, pomegranate, seeds, chillies, salt and chopped coriander leaves. Drizzle with lemon juice. Serve as a side dish or as a starter.

Copyright © 2017. All rights reserved.

Rajma Chawal Recipe

Rajma Chawal is a complete meal by itself and teamed with a raw salad or Kachumber is sheer bliss!! A North Indian delicacy it’s rich creamy texture is a delight!

Ingredients:

  • 250 gms rajma
  • 3 large onions chopped fine
  • 3 tomatoes chopped
  • 5 flakes garlic
  • 2 inch piece ginger
  • 1 tbsp Everest Tikhalal chilly powder
  • 2 tsps coriander powder
  • 1 tsp Everest garam masala
  • A pinch of turmeric
  • Salt
  • 1 tsp jeera
  • 2 tbsps ghee
  • 3 tbsps oil.
  • Coriander leaves.

Method :
Wash and soak the rajma overnight. Pressure cook and keep aside.
Heat oil n ghee mixture. Add the jeera and after it splutters add the chopped onion and ginger garlic which has been ground to a paste. Roast till the raw smell goes off and the onions are translucent . Add the garam masala, coriander powder, turmeric and roast for a minute. Add the chilly powder , toss and add the tomatoes. Roast till mushy. Add the cooked rajma, and salt and boil well so that all the flavours are infused. Garnish with coriander leaves.

Note: The recipe for Chawal is Jeera Rice included in the category ‘Variety of Rice preparations’ in this website.

Copyright © 2017. All rights reserved.