Chana Madra.

Madra is a thick curd and legume based curry from the Himachali cuisine. Usually the beans that are added in Madra are chickpeas, kidney beans and black eyed beans. Madra can also be made by adding paneer along with the legume.

Ingredients:


250 gms Kabuli Chana soaked overnight and pressure cooked


12 cashews halved


3 tbsps oil of choice


1/4 teaspoon Asafoetida


3 Cloves


1 inch piece of Cinnamon


1 Black cardamom


5 Peppercorns


1 tsp Cumin seeds


1 Onion chopped


3/4 teaspoon Garam masala powder


1 tbsp Coriander Powder


1/2 tsp Turmeric powder


1 tbsp red chilly powder


Salt


3 Green Chillies slit


2 cups Hung Curd beaten till smooth


1tbsp Rice flour


1 tablespoon Ghee

Method:

Dry grind the black cardamom, peppercorns and cloves coarsely.

Mix rice flour with water and keep it aside. Heat 2 tablespoons of oil in a pan. Add a pinch of asafoetida, cumin seeds and cinnamon.

Next, add all the dry ground spices.

Add onion and roast till translucent. Add the garam masala powder and coriander powder.

Add the cooked chickpeas and cashews and mix it well with the masala. Add salt and chilli powder to taste.

Add the slit green chillies and allow it to cook for a couple of minutes.

Lower flame and add the whisked yogurt continuously stirring the chickpeas. Keep stirring the mixture until yogurt mixes well.

Increase the heat slightly and continue stirring till the yoghurt begins to boil. Stirring is important to avoid the yoghurt from curdling.

Add the rice flour paste and ghee and keeping on stirring all the while. Cook it for another 5-6 minutes . It thickens as it cools because of the rice flour added to it.

Serve it hot with rice and a salad.

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Copyright © 2023 by Vinaya Prabhu. All rights reserved.

Hara Dhaniya Choliya

Choliya is raw gram/ Hara chana which is available during the winter months. Hara Dhaniya Choliya is a preparation from the state of Haryana and goes well with both rice or roti.

Ingredients:


250 grams choliya


1 large onion finely chopped


1 large tomato finely chopped


1 inch Cinnamon


2 tsps Coriander powder


1 tsp red chilly powder


1 teaspoon Garam masala


2 tbsps Ghee/ clarified butter


3 tbsps Coriander leaves finely chopped


Salt


To grind to a paste:


2 inch piece of ginger


5 – 6 cloves of garlic


1 green chilly


A small bunch of coriander leaves


1 inch Cinnamon


3 Cloves

Method:

Pressure cook the choliya in enough water to three whistles. Grind the ingredients mentioned under ‘grind to a paste’. Keep aside.

Heat the ghee in a pan. Add the cinnamon and finely chopped onions . Saute till it becomes translucent.

Add the ground spice paste and saute until the raw smell of the ginger-garlic goes away.

Add the finely chopped tomatoes and cook until it turns soft and mushy.

Now add the spice powders one by one…. coriander, red chilly and garam masala powder and cook until the whole mixture comes together and the oil starts separating.

Add the boiled cholia, two cups of water and season with salt and simmer for 10 minutes.

Garnish with coriander leaves and switch off the flame. Serve hot with rice or roti.

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Copyright © 2023 by Vinaya Prabhu. All rights reserved.

Vattunu Kolmbo /Sambhar Recipe

Vattunu refers to ground in Konkani. This Sambhar is prepared with freshly ground spices. Usually Sambhar powder which is made and stored is used while making a Sambhar but this freshly ground one has a unique fragrance.

Ingredients :

150 gms/3/4 Cup of Arhar Dal pressure cooked and churned

Vegetables of your choice. Here I have used

15 French Beans cut into one inch sized pieces

1 small Carrot cut lengthwise into one inch sized pieces

1 large Onion sliced

1 potato cubed

1 tomato quartered

2 tbsps grated coconut

2 tbsps Coriander seeds

1 tsp Jeera/Cumin seeds

12 pepper corns

1 tsp Chana Dal

1 tsp Urad Dal

15 seeds of Methi /Fenugreek

10 Byadgi chillies roasted in a little oil

A Gram sized piece of Hing /Asafoetida powdered

1 level tbsp Tamarind paste

3 sprigs of curry leaves

2 tbsps Ghee /Clarified Butter

1 tbsp Oil

1 tsp Mustard seeds

Coriander leaves for garnishing

Salt

Method:

Heat oil in a pan. Add all the vegetables except the, tomato and roast for a couple of minutes . Drop in the tomatoes and roast for another couple of minutes. In another pan dry roast the Chana Dal, Urad dal, Coriander seeds, Cumin seeds, Pepper corns, Methi seeds till they give out an aroma. Drop in the grated coconut and a sprig of Curry leaves. Toss and keep aside. After it has cooled, grind the mixture of roasted coconut and roasted spices along with the roasted red chillies to a fine paste. Tip it into the sauteed vegetables. Add the cooked and churned Dal, tamarind paste and salt. Adjust the consistency by adding enough water. Allow to simmer for about five minutes. Heat the Ghee in a pan. Drop in the mustard seeds and after it splutters add the Hing and two sprigs of curry leaves. Toss. Drop the seasoning into the boiling Sambhar. Switch off. Garnish with coriander leaves. Cover and keep aside for fifteen minutes for the flavours to infuse before serving.

Copyright © 2020 by Vinaya Prabhu. All rights reserved.

Eggplant and Drumstick Sambhar Recipe

This is another variety of Sambhar which is popular down South. The combination of Eggplant / Brinjal and Drumstick impsrts a unique flavour to the Sambhar. Best enjoyed with steaming hot rice with a dollop of Ghee.

Ingredients :

200 gms tiny variety of Eggplant halved

1 Drumstick cut into two inch long pieces

1 potato, cubed

2 medium sized onions sliced

2 tbsps Sambhar Masala

150 gms Arhar /Toor Dal pressure cooked

1 level tbsp tamarind paste

Salt

2 tbsps Ghee/Clarified Butter

1 tsp Mustard seeds

A large pinch of Hing /Asafoetida

2 sprigs Curry leaves

Method:

Drop the Potato and onion into a pan. Add three cups of water, and when three fourth done add the eggplant, drumstick, Sambhar powder and salt. When almost done add the cooked and churned Dal. Drop in the tamarind paste and boil well. Heat the Ghee in a pan. Drop in the mustard. After it splutters add the Hing, toss and tip in the curry leaves. Drop the seasoning into the boiling Sambhar. Switch off and keep aside for fifteen minutes before serving.

Note:

The recipe for Sambhar powder is given under the Spice Powder section of this blog.

Copyright © 2020 by Vinaya Prabhu. All rights reserved.

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.