Guacomole

Guacomole

This delicious and highly nutritious Mexican dip is a breeze to make .You can leave it chunky as I have or run it through a food processor to make a smooth  dip. Serve with tortilla chips or add to tacos.

Ingredients: 2 ripe avocados
1 half red onion
1 ripe tomato
handful of chopped cilantro leaves
1 tbsp or juice of half a lime
5-6 pickled jalapeno rings chopped
3 tbsp sour cream
salt to taste

Directions :
Cut and dice the onion,avocados ,tomato.Add salt,lime juice,jalapeno ,cilantro and sour cream and mix together.Alternately you can run these through a food processor to a smooth finish.

Creamy Tomato Basil soup

Tomato Basil Soup

The secret to a delicious tasting Tomato Basil soup is in the freshness of the ingredients since this is a very simple soup prepared with very few spices .

Ingredients :

4 vine ripened red tomatoes chopped

1 can of organic tomato sauce ( not ketchup )

1/2 cup carrot puree/juice

3 tbsp heavy cream

1/4 th cup chopped fresh basil leaves

1 cup  vegetable stock.

1 shallot

2 cloves of garlic finely grated

salt to taste

1 tbsp black pepper

1 tbsp olive oil 

2 tbsp fresh Italian Parsley (to garnish)

Italian Basil growing in  my backyard

Fresh tomatoes from my backyard

Directions :

Heat olive oil in a non- stick pan .Add the finely sliced shallot and sautee till transluscent.Add the garlic and saute for a few seconds. Now add the chopped tomatoes ,salt  and pepper and roast for 5-7 mins.Add the tomato sauce ,vegetable stock and  carrot puree (this helps to cut down the sourness of the tomatoes and also adds a delicious flavor and nutrition to the soup) and simmer on a low flame for 10 mins till soup starts bubbling.Add the fresh  cream and chopped basil leaves .Simmer for another 2 mins. Garnish with chopped Italian parsley. Serve hot with grilled cheese toast.

Citrus flavored Cremini Mushrooms n Wild Rice Pilaf

Wild Rice is not really rice but the  seed from an aquatic grass. This rice is dark brown to black in color and has a delicious nutty flavor.You will often find it as a mix of brown or white  basmati/Texmati and wild rice in grocery stores . The Indian brand Kohinoor also carries it.Below is a recipe for a delicious wild rice dish .The citrus vinaigrette compliments greatly with the nutty flavors of the rice and the cremini mushrooms add a great full bodied flavor .Enjoy it with your favorite vegetable or chicken curry.Do add all the vinaigrette ingredients ,you will not taste the honey at all as it balances out with the soy sauce and citrus flavors.

Ingredients :

8-10 brown cremini mushrooms

1 tsp lemon -pepper seasoning

1 tbsp olive oil

                                  4 cups water

1/2 teaspoon salt
1/2  teaspoon olive oil
2 cups brown basmati rice n wild rice mix
3/4 cup chopped fresh coriander leaves
1 lemon, zested
1 cup thinly sliced green onions

For the Citrus Vinaigrette :

1/2 cup olive oil

Juice and zest of 1 orange
3 tablespoons fresh lemon juice (about 1 lemon)
2 tablespoons soy sauce
1 tablespoon honey
1 1/2 teaspoons ground cumin
 salt and freshly ground black pepper


Directions :
For the Mushrooms:

 Wash and thickly slice the cremini mushrooms .Heat olive oil in a pan. add the mushrooms and lemon-pepper seasoning and saute for 5 mins.keep aside.

For the Citrus Vinaigrette:


In a blender, combine the olive oil, orange juice, lemon juice, soy sauce, honey, and cumin taking the measurements listed under 'Citrus Vinaigrette'. Blend until smooth. Season with salt and pepper, to taste.

For the wild rice blend:

Wash and rinse the rice ,strain and keep aside.Heat 1/2 tsp olive oil in a pot. Add the washed rice and saute for 30 secs.Add 4 cups of water ,salt and bring to a boil .Let most of the water evaporate and then remove from heat ,cover the pot and let steam for 5-7 mins..Remove the cover and gently mix in  the prepared vinaigrette,chopped green onions,corinader leaves,lemon zest,orange zest  n sauteed mushrooms.Serve hot with vegetable or chicken curry.

Peas Stuffed Aloo Tikki Chhole

This is a great chaat party dish  or even a meal in itself.There's nothing junk about it ..packed with proteins and nutrients from the peas,potatoes n chickpeas and still tastes like Bombay street food !!

MDH chunky chaat masala is the star of the show here.

Ingredients  for the peas stuffed patties :

3 large Russett potatoes (these bake great)

1 cup green peas

1/2 tsp cumin seeds

1 finely chopped green chilli

1/2 tsp MDH chaat masala

3 tbsp chopped coriander leaves

salt to taste

1 tbsp olive oil

1/2 tsp pepper pwdr

Directions :

Bake or boil the  potatoes .Mash them ,add salt to taste and keep aside.Heat oil in a pan .add cumin seeds,let them brown then add the peas,chaat masala,green chili,salt ,pepper and saute for 2-3 mins till peas are tender.Remove and mix the coriander leaves in them.

Take a dollop of mashed potatoes in the cup of your hand.add a tbsp of peas in it and cover with more mashed potatoes and shape into a round flat topped patty.Make the remaining similarly. Heat a little olive oil in a pan and fry them to a golden brown on each side.

shaping the patties

Ingredients for the chhole :

There are many delicious recipes for making chhole some of which are very time consuming .Here's one that takes only 15 mins but still tastes fabulous. I use organic tender cooked chickpeas as they taste delicious,cut down cooking time tremendously and each chickpea is perfectly cooked  and not mushy unlike when we pressure cook them not to mention they are grown organically and are free  of pesticides and preservatives.

Ingredients :

1 can of tender cooked organic garbanzo beans ( chickpeas)

3/4 th of a large red onion (reserve 1/4th for garnishing)

1/2  tomato

3 whole green chilis

1 bay leaf

4-6 black peppercorns

3 cloves

1 black cardamom

4 cloves of finely grated garlic

1/2 inch finely grated ginger

1 heaped tbsp MDH chana masala

1 tsp MDchunky chaat masala

1/2 tsp cumin pwdr

1/2 tsp turmeric pwdr

1 tsp corinader pwdr

salt to taste

3 tbsp olive oil

Directions :

Heat oil in a pan. When hot add the peppercorns,cloves,bay leaf n black cardamom.Let sizzle for 30 secs.Add the finely chopped onion,and whole green chilis(slit the chilis to prevent them from bursting).

Saute till the onions are transluscent then add the finely grated ginger n garlic and tomato along with the chana masala ,turmeric,coriander,cumin pwdrs and cook till oil seperates from the mixture.Add the garbanzo beans and 1/2 cup water and salt  and cook till gravy thickens. Finish off with MDH chunky chaat masala.

To serve plate the chickpeas and place the patties on top. Drizzle with mint-coriander chutney and chopped onion and cilantro and serve hot.

Sending this recipe for Nithu's CWF--chickpeas event

http://www.nithubala.com/2010/08/250th-post-cwf-lb-chickpeas-event.html

Stuffed Eggplant and Potatoes-Gujarati style

Another simple yet delicious Gujarati vegetarian dish known locally as "Aakhu Shaak" literally meaning whole vegetables..Takes only around 25 mins to prepare from start to finish.

Ingredients : 6-8 small eggplants

6-8 small whole potatoes or halved big ones

3 tbsp Olive oil

Stuffing :

1 cup fresh green peas

1  tomato finely chopped

1 small bunch spring  onion finely chopped

1/4 th cup chopped coriander leaves

2 green chillies finely chopped

4-5 green garlic chives chopped

2 cloves of garlic grated

1/2 inch ginger grated

1/4 th tsp turmeric pwdr

1/4th tsp chili pwdr

1/2 tsp coriander pwdr

1/4th tsp cumin pwdr

juice of 1/2 lime

salt n pepper to taste

Directions : Slit the eggplants and potatoes in the center but not all the way through (see pic below)  .

In a bowl mix well all the ingredients listed under 'Stuffing'.Stuff the eggplants and potatoes with the stuffing .Heat oil in a thick bottomed pan .Place the stuffed eggplants and potatoes stuffed side up .Spread out the remaining stuffing around them. Add 1/2 cup water and gently stir around the stuffed vegetables.Cover and cook till potatoes are tender.Garnish with chopped coriander.Serve hot with chapatis.

Stuffing



This recipe is being sent to Flavors of Gujarat event

Check the link below for a CSN giveaway at
Smita's Blog


http://littlefoodjunction.blogspot.com/2010/09/giveaway.html

Giada's Spinach,Peas n Mushroom Stuffed Manicotti Pasta

This is a modified version of one of Giada's signature recipes.She made this with Swiss chard but since it's not in season right now I replaced it  with spinach and also added cremini mushrooms.Since this is a pretty elaborate recipe if you follow all directions ,I've  replaced some ingredients of the Fontina Fonduta sauce with a jar of Bertolli white Alfredo sauce as I didn't have Fontina cheese and also to cut down cooking time.The results were fabulous and the kids n hubby polished off their plates .A great  way to get the kids to eat spinach and mushrooms.
Here's a link  if you want to follow the original recipe :

http://www.foodnetwork.com/recipes/giada-de-laurentiis/swiss-chard-and-sweet-pea-manicotti-winter-recipe/index.html


My recipe :

Ingredients :

2 tbsp olive oil
8-10 Manicotti pasta shells
1 jar of Bertollini Alfredo sauce
1/4th cup shredded Mozarella cheese
1 1/2 cups chopped spinach
6-7 cremini mushrooms
1 cup green peas
2 cloves of chopped garlic.
1 medium onion
salt and pepper to taste
1 tbsp lemon pepper seasoning
1 cup Marinara sauce

For the white sauce :
1/2 cup milk
1/4 th cup whipping cream
1/2 cup Ricotta cheese
2 tbsp Parmesan cheese
1/4th cup chopped fresh basil leaves

Directions :

Boil 8-10 cups of salted water in stock pot .When it comes to a rolling boil add the Manicotti pasta shells and cook till tender but firm around 8 mins .Remove the shells with tongs and keep aside.

Filling :
Heat olive oil in a non-stick pan .Saute the onion till transluscent .Add the finely chopped garlic and saute for 30 secs. Add the spinach ,salt ,pepper and saute for 5 mins .Add the sliced mushrooms and green peas and lemon -pepper seasoning and cook for another 5 mins.Add  the Bertolli Alfredo sauce and blend well with the vegetables for another 5-7 mins till the sauce bubblles and mixture thickens .Turn off the heat and let it cool down (cool enough to be handled).


For the white sauce :
In a thick bottomed non-stick pan heat the milk and cream till bubbles form .Reduce the heat and add Ricotta cheese stirring continuously till mixture thickens ..around 5 mins .Add the chopped basil leaves to it.

Preheat oven to 400 F.Grease a 13x 9 inch baking pan liberally with butter.Fill the cooked Manicotti  pasta shells  with the prepared spinach mixture using a spoon as shown in the picture below .Hold the Manicotti diagonally to prevent the mixture from slipping out.Keep the prepared Manicotti on the buttered dish. Finish preparing all in a similar way and arrange  them on the baking dish.Pour the prepared white sauce over it.Sprinkle the shredded Mozarella cheese on top .Bake for 35 mins till the top is golden brown .Serve hot with marinara sauce .

The Manicotti dish before you put it in the oven



Ingredients :Manicotti pasta,shredded Mozarella cheese,peas,spinach,Ricotta cheese,Bertolli Alfredo sauce,cremini mushrooms




Filling the Manicotti



Preparing the mixture



The dish after baking



Saffron infused Fruit n Nut Pilaf and my second win at CSN

WISHING ALL MY DEAR FRIENDS AND FELLOW BLOGGERS A VERY HAPPY EID AND GANESH CHATURTHI


 I'm really happy to share this news with you that I won the $60 CSN giveaway hosted by Pari !! Thank you so much Pari for all your time and efforts in hosting this event.She writes a wonderful blog at http://www.cooking-goodfood.blogspot.com/ .

Fruit n Nut Pilaf

This is a festive pilaf made with ghee ,nuts, dry fruits and saffron .I normally make it on festive occasions and love how the aromas of spices , nuts,fruits and basmati rice  tempered in ghee fill up the whole house.It actually smells like 'Havan' (the Hindu holy ritual pooja fire)

Ingredients :

2 cups Basmati rice rinsed
2 tbsp pure ghee(clarified butter)
1 cup mixed vegetables(green beans,carrots,peas n corn)
6-8 cashews
4-5 blanched almonds
12-15 raisins
1/4 cup milk
2 pinches saffron strands
3-4 dried apricots chopped                  
1 tsp Biryani /pulav masala (I like Everest brand )
31/2 cups water
Salt as per taste


Whole Spices:
3-4 peppercorns
2 Green cardamons crushe slightly but whole
1/2 inch cinnamon stick
3-4 cloves
1 star anise
1 tsp cumin seeds
2 Bay leaves

Directions :

Heat the ghee in a deep pan.Add all the spices listed under  whole spices to the hot ghee and let crackle and sizzle for 10-15 secs.

Add the mixed vegetables and the Biryani/Pulav masala and stir fry for 5 mins  on a medium flame .Rinse the basmati rice in a sieve to remove excess starch. Add the  basmati riceand salt  to the veggies and stir fry another 5 mins stirring gently.Soak the saffron and the raisins in the milk and microwave for 40 seconds to release the saffron flavors and color and to plump up the raisins.Add the  saffron infused milk and 3 1/2  cups water to the pilaf and  stir it  .Bring to a boil and let most of the water evaporate .When you see rice on top and bubbles forming on the surface,put off the heat and cover the pan with a lid and let it steam cook for around 7 mins without opening the lid.Pan fry the cashews and almonds seperately in a little ghee to a golden brown and keep aside.Add the chopped apricots ,cashews and almonds .Serve with  Paneer Makhani

This recipe goes to Akheela's Festive Rice event

 

Paneer Makhani (Low fat-low cal made in olive oil)[Cottage Cheese cooked in a creamy tomato sauce]

I've been making Paneer Makhani the traditional way since the last 10 yrs or more  .I love the rich ,creamy flavors but since it is packed with calories I used to limit  it for parties only .I wanted to make it for everyday meals but was guilty about  the calorie count  till I completely omitted the butter and replaced it with olive oil and replaced  the heavy cream with light and Voila !!It still tasted as authentic as the original recipe. You will not  know the difference !! The olive oil has heart- healthy mono unsaturated fats so eat to your health !!

Ingredients :

2 tbsp Olive oil

1/2 lb (250 gms) Panner cubed 

1/2 cup tomato puree/sauce

4 tbsp light cream

1 tsp finely grated ginger

1 tsp finely grated garlic

4 peppercorns,4 cloves and seeds of 2 green cardamoms ground roughly

1 tbsp dry Kasoori Methi leaves

1 tbsp honey/sugar

Ground  spices:

1/4 tsp paprika(or chili pwdr if you want it hot )

1/4 tsp turmeric  pwdr

1/4tsp cumin pwdr

1/4tsp coriander pwdr

1/2 tsp garam masala pwdr..the smoky dark brown one ( I like MDH )

1/4 tsp chaat masala pwdr ( I like MDH )

Salt and Pepper to taste

Directions: Heat olive oil in a non-stick pan .When hot but not smoking add the ground peppercorns,cloves and cardamom seeds and let sizzle for 10 secs. Add the grated ginger garlic and saute for 30 secs. Add the tomato puree and all the masalas listed under ground spices and cook on a medium -low flame  for around 15 mins or till oil seperates from the mixture.Reduce  the heat and and add the cream and honey and simmer on a low flame .The gravy will be light orange initially but will turns a deep orange in around 5-7 mins.

Microwave the Kasoori Methi for 30 seconds ,crush with your fingers and add it to the sauce .

Seperately pan fry the paneer pieces in olive oil to a golden brown and add to the gravy.Serve hot with naan or veg pilaf .

This recipe goes to Jay's Letz relish Paneer

This Recipe also goes to Priya Mitharwal's Only-Low oil-low calorie Event

Mexican -Black bean and Corn Tortilla Soup

This hearty one pot meal is as delicious and nutritious as it can get .Mexican flavors are quite close to Indian ones because they also use tomatoes,chilis,coriander leaves,cumin etc in their foods.Addition of crispy tortillas (similar to papads but made of cornflour) adds a nice crunch to the soup.

Ingredients:
1 tsp olive oil
1 can tomato sauce
1 chopped ripe tomato
1cup  corn kernels
1 can organic tender cooked  black beans
1 clove  grated fresh garlic
1 tsp lemon pepper seasoning
1/2 tsp oregano
1/2 tsp chili pwdr
1/2 tsp cumin pwdr

1 cup vegetable broth
1 tbsp sour cream
1 tbsp lime juice
1tsp pepper pwdr
salt to taste
Handful of crispy tortilla chips
chopped cilantro for garnish

Note :  Add the tortilla chips just before serving or they'll get soggy.Also cut the avocado and add to the soup just before eating or it'll turn dark.

Directions :
Heat olive oil in a saucepan. Add the grated garlic ,let it sizzle for a  few seconds then add the chopped tomato,corn kernels and black beans .Add ,salt ,pepper,cumin ,chili pwdr,lemon -pepper seasoning and oregano.Cook for 5 -7 mins .Add the tomato sauce and vegetable  broth  and simmer on a medium flame for another 10 mins.Turn off the heat and add sour cream and blend in .Serve hot with sliced avocados and tortilla chips crushed on top .Squeeze  lime juice as per taste and garnish with chopped cilantro leaves.

Yogurt based Sweet n Spicy Okra Curry- Gujarati bhinda ane dahi ni kadhi

http://happyhealthyfuncooking.blogspot.com/2010/08/ongoing-events-csn-giveaways.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+blogspot%2FsxFKK+%28Happy%2CHealthy%2CFun+Cooking%29http://simplysensationalfood.blogspot.com/2010/08/announcing-event-flavours-of-gujarat.html

Gujarati Kadhi

Okra Kadhi with corn khichdi

Another classic time tested Gujarati dish from my mom's kitchen !!I absolutely love this kadhi which has a sweet ,sour and spicy  flavor .It is super simple to prepare , takes less than 10 mins from start to finish but tastes like you worked  hours making it. I love it hot with Corn Khichdi and pickle on  days when I eat and cook only vegetarian or when I'm running late but still want a delicious home cooked hot meal!.The same kadhi can be made plain without the okra/ladyfingers.
If you are making it for the first time prepare a small quantity as shown  below and strictly follow directions for a very authentic flavor and texture.Gujarati kadhis are  sweeter and thinner than the North Indian ones .



Ingredients:

3/4th  cup yogurt(dahi)
3/4th  cup water
1 tbsp besan(chickpea flour)

8-10 whole baby okra/ladyfingers[crisp pan fried seperately with a lilttle salt and pepper]
1 finely chopped small green chili

1/4th inch grated ginger

1 tbsp sugar

salt to taste

coriander leaves(cilantro)

                                                              Spices tempered in hot ghee

Tempering spices ( Tadka/baghaar/chauk ):
2 tsp pure ghee(clarified butter)
1/2 tsp mustard seeds
1/2 tsp cumin seeds
4 fresh curry leaves
1/2  whole dry red chili without seeds

less than a pinch of Asafoetida(hing)

Important notes: Heat the kadhi on a LOW flame all the time stirring occasionally to prevent the curds and whey from seperating.Keep all the tempering spices ready   because you have to add them quickly one after the other .They should swell up and lightly brown but not burn If they burn the yogurt will pick up the burnt flavors and not taste good.

Asafoetida(hing) is extremely pungent and can quickly overpower a dish so be very careful while adding it especially to a yogurt dish.The slightest pinch is enough for the quantity below otherwise you can omit it.


Directions :

Whisk the yogurt and besan (chickpea flour) with a fork in a steel pot till no lumps remain .Add the whole okra,chopped chili,grated ginger,sugar,salt and water and mix well.Simmer on a LOW  flame stirring till it comes to a boil.

Pour the hot ghee and spices over the hot kadhi

In another  small tempering bowl, heat the ghee.To the hot ghee add the mustard seeds,cumin seeds,dry red chili,hing and curry leaves in that order.Let the spices crackle and swell but not burn for  around 10-15 secs .Add the hot temepered ghee and spices  to the  kadhi mixture .Mix well ,simmer for 30 seconds on the lowest heat .Turn off the heat and add chopped coriander leaves.Serve hot with Corn Khichdi (recipe to be posted soon)

This recipe is being sent to Flavors of Gujarat -event

This recipe is being sent to Divya's -Show me your curry Event

This recipe also goes to Kiran's veggie/fruit a month -Okra

Crispy Eggplant Fritters -Karare Baigan Bhajji

Ingredients:

1 large Aubergine(Eggplant) ,thickly sliced in circles
Oil for shallow frying


For the Batter :

3 tbsp chickpea flour (besan)
1 tbsp rice flour (for crispness)
1/2 tsp ajwain (Bishop's weed/Carom seeds)
1/4 tsp chili pwdr
1/4 tsp turmeric pwdr
1/2 tsp coriander pwdr
1/2 tsp pepper pwdr
salt to taste

Cut aubergines and the dipping batter

Directions: Mix all the ingredients listed under 'Batter' .Add enough water to make a thick paste .It  should evenly coat and remain on a spoon when u dip in it  .If it's too runny add a little extra chickpea flour.Heat oil in a frying pan .Cut the Aubergine in thick round slices. Make slits on the round surface  with a knife so it cooks quickly.Dip the slices in the batter and coat evenly.Fry them to a crisp golden brown 2-3 mins each side.Run a  knife through the center ,it should easily  pass through which means it is cooked .Serve hot as a side dish.

Shallow fry the aubergine rounds

Mixed Vegetable Upma with Peach and Mango Chutney ( Savoury Semolina with Mixed Veggies)

I love South Indian breakfasts.They are very healthy,filling and made with whole foods from scratch.Upma is one such dish which can be had for breakfast or even lunch.I add mixed vegetables to it to increase it's flavors and nutritional value and serve it with a sweet and tangy Peach and Mango Chutney.This is a much liked  dish in my family.

Mixed Vegetable Upma :

1 cup semolina /rava /cream of wheat
2 cups water
1 tbsp olive oil
1/2 cup mixed vegetables chopped (carrots,green peas,green beans)
1 green chili finely chopped
1/2 red onion finely sliced
1 small tomato
Salt to taste
Cilantro(coriander leaves for garnish)

Tempering Spices:

1/4tsp mustard seeds
1/4 th tsp cumin seeds
1/4th tsp white urad dal
4 curry leaves

Note : Though white urad dal is a lentil it is widely used as a tempering spice especially in South Indian cooking along with whole spices as it imparts a nice nutty flavor and aroma when added to hot oil.

Dry roast the rava along with the veggies till it is slightly brown and toasted before adding water 

Directions:

Heat oil in a pan .Add the mustard seeds,cumin seeds ,urad dal and curry leaves to the hot oil in that order .Let the spices crackle and brown but not burn. Add the sliced onions and green chili and stir fry till onions are tender.Add the tomatoes and mixed vegetables and stir fry for another 5mins.Add the semolina and salt ,mix well with the other ingredients and keep stirriing on a medium flame till the semolina is roasted to a light brown color.Add two cups of water and stir  in a circular motion till all the water gets absorbed in the semolina and the mixture comes together in one big lump and leaves the sides and bottom of the pan when you stir. Garnish with cilantro and serve hot with pickles or chutneys .I love this Upma with Peach n Mango Chutney

Fennel flavored Chickpeas and Bottle Gourd Curry-(Gujarati dudhi-chana nu shaak)

http://priyaeasyntastyrecipes.blogspot.com/2010/07/announcing-cooking-with-seeds-fennel.html


http://www.nithubala.com/2010/08/250th-post-cwf-lb-chickpeas-event.html

The predominantly  vegetarian Gujarati cuisine caters to all the five tastes (sweet,sour,bitter,salty and pungent )

The addition of  all five flavors together in a dish wakes up even the most mundane of vegetables and makes them taste exotic .This is my mom's recipe for making bottle gourd (also known as dudhi/lauki/ghiya etc in Indian languages) and chickpeas

It's a very rustic almost ethnic dish but power packed with flavors and my kitchen is smelling awesome with the sweet heady liquorice aroma of tempered  fennel seeds.The chickpeas add a hearty robust bite and the fennel seeds  lighten up the dish  to such an extent that you won't feel heavy after eating it.

You must definitely try this dish atleast once to understand why I'm raving so much about it !!

Ingredients:

2 tbsp olive oil

1 medium bottle gourd /dudhi peeled ( about two cups when cubed)

1 15oz (425 g)can of organic tender cooked garbanzo beans /chickpeas

Note : If using dry chickpeas ,soak them overnight in water and boil them till  tender but not mushy

1 large tomato

1 small red onion

1/4th inch grated fresh ginger

2 cloves garlic freshly grated

1 tsp brown sugar

2 tbsp lemon juice

Tempering spices :

1 tsp Paanch Puran

[Paanch Puran is a mix  five whole spices namely cumin,mustard,nigella(kalonji/onion seed),methi and fennel (saunf) mixed together in equal proportions ]

1 tsp  fennel seeds

1 whole dry red chilli

Ground spices

1/2 tsp turmeric pwdr

1 tsp coriander pwdr

1/2 tsp chili pwdr

1/2 tsp cumin pwdr

1/2 tsp pepper pwdr

1 tsp chana masala pwdr (I like MDH) 

Directions :

Heat oil in a deep pan. Add the paanch puran to the hot oil ,the dry red whole chili  and fennel seeds and toast for 10 secs.Add the sliced onion and stir till transluscent.Add the grated ginger garlic paste and stir .Add the chopped tomatoes and ground spices : turmeric,chili,coriander,cumin ,chana masala pwdr ,  salt and pepper.Stir fry and cook till the oil seperates from the  mixture.

Add the chopped dudhi and mix well.Cook covered for around 5-7 mins. Add the brown sugar  and the whole can of chickpeas with 1 cup water  ,mix well cover and cook for 15 mins or till the dudhi is tender but not mushy.Add the lemon juice .

Serve hot with chapatis or white rice.

Add caption

Tempering fennel and paanch puran spices

This recipe is being sent to Flavors of Gujarat -event