Tuesday, March 6, 2018

Amritsari chole

Amritsari chole
Amritsari chole

Chickpeas also called as Garbanzo beans is a legume / pulse. It is variously known as Channa / Chole , Kondakadalai (in Tamil) , Bengal gram, Kabuli channa (Dark color chickpea).

Chickpea helps to control blood sugar levels, improves digestion as it is rich in fiber, helps in protecting against heart disease and it provides essential vitamins and minerals.

I usually make Channa masala and Channa pulao with this white channa but I wanted to try chick peas masala / channa masala with tea bags so that the color of the gravy will be darker. I paired up this Amirtsari chole masala with wheat poori and the combination was awesome. My husband liked it very much and he also said its an excellent combination. It also goes well with chapathi, roti and any type of parathas. If you are looking for paratha recipes then here you go:

Try out this Amritsari chole recipe at your home and share your feedback in the comments section below.

Ingredients: (serves for 6)

White channa / chickpea - 2 cups [1 cup size = 150 ml]
tea powder - 3 teaspoon or teabags - 2
bay leaves - 2
cinnamon - 2 inch stick
cardamom - 2
salt - as needed
onion - 1 big size
tomato - 4 (medium size)
oil - 3 tablespoon
green chili - 3 - 4
grated ginger - 2 teaspoon
red chili powder - 3/4 teaspoon
coriander powder - 1.5 teaspoon
cumin powder - 1 teaspoon
fennel powder - 1 teaspoon
garam masala - 1 teaspoon
dry mango powder - 1 teaspoon
coriander leaves - for garnishing


  • soak chickpea overnight or for minimum 8 hours.
  • add soaked chickpea in a pressure cooker. add enough water, salt, bay leaves, cinnamon stick, 1 teaspoon of grated ginger and cardamom 
  • if you are using tea powder, then tie the tea powder in a small cloth, form it as a bundle and add it to the pressure cooker. If you are using tea bags, then simply add it in the pressure cooker. I added only 1.5 teaspoon of tea powder, if you want even more darker gravy then you can add 3 teaspoon. 
  • pressure cook for 5 - 6 whistles or till the chickpeas are completely cooked
  • once the pressure is released, strain the chickpeas and reserve the stock along with spices. Discard the tea powder bundle / tea bags. 
  • chop onion, tomato and slit the green chilies
  • heat oil in a vessel and add chopped onion
  • fry till the onion becomes golden brown in color. Then add 1 teaspoon of grated ginger and green chili
  • once the raw smell of ginger is gone, add chopped tomatoes
  • saute till the tomatoes become mushy
  • add the cooked chickpeas. Mix well
  • add red chili powder, coriander powder, cumin powder, fennel powder, garam masala and dry mango powder. 
  • mix well for a minute and then add the reserved stock
  • check salt. Add more salt and water if needed.
  • cook until the gravy becomes semi-thick
  • garnish with coriander leaves and serve it as a side dish for wheat poori, chappathi, roti or any type of paratha. 

read more ...

Wednesday, February 28, 2018

Pirandai Thuvaiyal / Pirandai chutney / Hadjod chutney

Hadjod chutney
Pirandai chutney

Pirandai (Cissus quadrangularis) is a creeper plant, also known as hadjod (in hindi), adamant creeper , devil's backbone. Pirandai has numerous health benefits, so incorporating in our diet helps to lead a healthy life.

  • It helps to treat indigestion. 
  • It also increases appetite, so if your kid is not eating well try giving this pirandai chutney / pirandai thuvaiyal once in a while. 
  • It helps to alleviate menstrual cramps and used to treat irregular periods
  • It also helps in treating piles
People usually avoid making pirandai at home due to its itchy nature. But if we handle it properly, we can prevent itchiness in our hands.

How to handle pirandai stems ?  some tips are as follows :
  • Always pick the tender pirandai (young ones). Aged pirandai stems are hard to break with hands. Tender ones (young stems) are easy to break with hands. Aged pirandai stems will be having more itchiness so avoid aged ones. 
  • Apply some sesame oil in your hands before cleaning the pirandai stems. 
  • wash the stems well and cut at the nodes. discard the hard nodes part. 
  • remove / peel the sharp edges and then cut the center part to small pieces. 
  • fry / cook it well because raw ones tend to itch. 

How to plant pirandai at home ?

As pirandai has lots of medicinal values, its better to grow one at home. Its easy to plant, just pick a small stem with two nodes minimum. Plant one node part inside soil and leave another node outside. It will soon multiply. Pirandai plant needs less water and less maintenance. 

We can make chutney out of this pirandai. Pirandai thuvaiyal goes well with rice and dosa. Try out this pirandai chutney / hadjod chutney recipe at your home and share your feedback in the comments section below. 

Ingredients (serves for 3)

Pirandai (chopped ) - 1 cup [ 1 cup size = 240 ml]
dry red chili - 2
ginger - 1 inch piece
coconut pieces - 1/2 cup
sesame oil - 2 tablespoon
urad dal - 2 tablespoon
salt - as needed
tamarind - 1 inch piece
curry leaves - 1 sprig

Method :

  • Wash the pirandai stem well and cut at the nodes. Discard the node part.
  • peel / remove the sharp edges and cut it into small pieces
  • heat sesame oil in a pan and fry the pirandai pieces well until it cooks completely. When the pirandai is cooked, the color of it will get changed and the pirandai pieces will shrunk. 
  • once fried, remove it from the oil. 
  • in the same pan, add urad dal, red chili and curry leaves
  • once the urad dal becomes golden brown in color, remove it from the flame and let it cool down. 
  • grind it along with fried pirandai pieces
  • grind it coarsely and then add ginger, salt, tamarind and coconut pieces
  • grind it again to a smooth consistency by adding little bit of water 
  • serve it with hot rice or dosa

Please like to get regular updates of my posts in facebook:   

read more ...

Wednesday, February 14, 2018

Layered Mint Paratha / Pudina Paratha

When you are bored of eating regular roti and chapathis, you ought to try a new variety of chapathi or paratha. And while browsing, this mint paratha recipe caught my eyes. At first, I added the chopped mint leaves directly while making chapathi dough and made it as a regular chapathi. I liked it. But I didn't get the full flavor of mint in that. When I happened to see layered paratha pictures in google, thought of making mint paratha again with layered version like Lachcha paratha.

In this layered mint paratha recipe, mint leaves are dry roasted along with spices and grounded to a coarse powder. That powdered mixture has been sprinkled on the chapathi before making pleats / layers. This idea helps to achieve the mint flavor in the paratha. Thanks to Dassana amit for the wonderful recipe in her website veg recipes of india

Here comes the soulful recipe of layered Mint Paratha. Enjoy making at your home and share your feedback in the comments section below.

Ingredients ( serves for 3 )

Wheat flour - 4 cups [ 1 cup size = 150 ml ]
salt - as needed
ghee - 2 tablespoon
mint leaves - 2 cups [ tightly packed ]
fennel seeds - 1/2 teaspoon
cumin seeds - 1 teaspoon
red chili - 1


  • wash the mint leaves thoroughly
  • chop 1 cup of mint leaves
  • add salt to the wheat flour, mix well. 
  • add 1 tablespoon of ghee in the flour and mix
  • add the chopped mint leaves
  • make a smooth dough by adding required amount of water
  • cover the dough and rest it for 30 minutes
  • heat a pan and dry roast the remaining 1 cup of mint leaves in low flame until the leaves become dark and crispy
  • add half a teaspoon of fennel seeds, 1 tsp of cumin seeds and one red chili. You can increase the number of red chili according to your spice level. 
  • saute it and the grind everything to a coarse powder
  • make medium sized round balls with the dough
  • take one dough ball in the rolling board and flatten it with the rolling pin to a thin chapathi.
    Dust some flour if needed. 
  • apply some ghee over it and the sprinkle some powdered mint leaves mixture. 
  • begin folding from the edges and form it like pleats
  • roll it tightly to a circle
  • flatten the pleated ball to a thin paratha
  • heat a pan and place the paratha on it
  • cook on both sides until the paratha is cooked well. You can add some ghee if needed. 
  • serve hot. Pair it up with suitable kurma / veg gravy or pickle
Recipe for Vellai kurma / White gravy : http://www.ennillam.com/2017/08/vellai-kurma-mixed-vegetable-white.html
Recipe for Cauliflower kurma : http://www.ennillam.com/2014/06/cauliflower-kurma.html
Recipe for Green peas masala : http://www.ennillam.com/2017/02/green-peas-masala.html

Please like to get regular updates of my posts in facebook:  

read more ...

Monday, December 25, 2017

Aatu Kaal Soup / Lamb leg soup

Aatu kaal soup
Lamb leg soup

Aatu Kaal Soup / Lamb leg soup is a famous and an authentic south Indian style soup made with Goat leg / Lamb leg. This soup is a healthy recipe especially for kids. It helps in healthy bone formation, repairs in case of bone injury and improves immune system.

It is recommend to have this soup in the early morning to get more benefits to your body. If you ask for goat bone / lamb leg in the shop, they usually burn the leg and cut them into pieces. If they give fresh legs, then you can burn the legs in direct flame, remove the hair if any and then cut into pieces.

This bone soup / broth is more flavorful and rich in calcium, its definitely a must have dish for kids, as it helps strengthening bones, cells and teeth. Kids will love this soup.

Try out this most flavorful and tasty soup at your home and share your feedback in the comments section below.

Ingredients (serves for 6 )

Aatu kaal / Lamb leg - 250 gm
green chili - 1
onion (medium size) - 1
garlic - 15 - 20 pods
pepper - 1 tablespoon
cumin seeds - 1 tablespoon
tomato - 1 medium size
curry leaves - 2 sprigs
coriander seeds - 1 tablespoon
mustard seeds - 1 teaspoon
oil - 1 tablespoon
ginger - 1.5 inch piece
turmeric powder - 1/2 teaspoon
coriander leaves - few for garnishing


  • grind together garlic, ginger, pepper, coriander seeds, cumin seeds, 1 sprig of curry leaves coarsely

  • add onion and green chili and grind it to a fine paste
  • heat oil in a pressure cooker 
  • add mustard seeds. once it splutters, add the grounded paste
  • fry till raw smell goes off 
  • add chopped tomato and 1 sprig of curry leaves. mix well
  • add salt and turmeric powder
  • add the lamb leg pieces
  • add 1.5 litres of water. 
  • if you want more spice, you can add little bit of red chili powder at this stage. 
  • pressure cook it for 4 -5 whistles
  • once the pressure is released, garnish it with coriander leaves. You can also add pepper powder at the end for more spicier version.
  • serve hot

Please like to get regular updates of my posts in facebook:  

read more ...

Saturday, December 2, 2017

Punjabi Kadhi with Spinach Pakoda

Punjabi style kadhi with spinach pakora
Punjabi Kadhi with Spinach Pakoda

Kadhi is a curd based curry which tastes similar to mor kuzhambu in south Indian region. In mor kuzhambu, we add coconut paste along with curd. But the recipe of Kadhi is slightly different from mor kuzhambu which doesn't include coconut.

Punjabi style kadhi was in my to do list for a long time. When I happened to see a beautiful picture of Punjabi kadhi with spinach pakora in facebook posted by the owner Soniya of http://thebellyrulesthemind.net/ site, I decided to make it the next day itself. I followed her recipe and slightly made some changes according to my taste. A special thing about this recipe is, we don't have to deep fry the pakora, we just need to use appe pan which we use for making paniyaram, so this recipe uses very little oil. So its an absolute guilt free and a yummy kadhi recipe.

Adding spinach pakora to Kadhi is an excellent combination. Everyone in our home liked it so much. I haven't tasted the original kadhi anywhere, so I don't know whether the pakora has to be crispy or not after adding it to the kadhi. We at our home liked the soaked pakora version instead of crispier one. But in the site where I got the recipe, it was suggested to add the pakoras before serving for keeping it cripsy.

I used two varieties of spinach leaves : Palak and Dwarf copperleaf  (Ponnanganni keerai in tamil ) as both are available in my terrace garden. You can use any type of spinach varieties for making the spinach pakora.

Try out this Punjabi style kadhi recipe with spinach pakora at your home and share your feedback in the comments section below. I am 100% sure, you will definitely like the taste.

Ingredients (serves for 4)

For the kadhi:

gram flour / besan - 1/2 cup [ 1 cup size = 240 ml]
sour curd  / buttermilk - 2 cups
salt - as needed
coriander leaves - few
oil - 1 tablespoon
mustard seeds - 1 teaspoon
coriander seeds - 1/2 teaspoon
fenugreek seeds - 1/4 teaspoon
cumin seeds - 1/2 teaspoon
green chili - 2
turmeric powder - 1/2 teaspoon
red chili powder - 1/4 teaspoon
coriander powder - 1 teaspoon
asafoetida - a pinch
onion - 1 big size

For the spinach pakora: (makes around 15 - 20 pakoda )

spinach - 3 cups [ 1 cup size = 240 ml]
potato - 1 medium size
onion - 1 medium size
gram flour / besan - 1.5 cups [ 1 cup size = 240 ml ]
salt - as needed
green chili - 1
cumin seeds - 1 teaspoon
turmeric powder - 1/4 teaspoon
oil - 1 tablespoon 


  • wash and clean the spinach leaves and chop it
  • peel the skin off from the potato and grate it
  • chop 1 medium size onion and fine chop one green chili as well
  • combine together onion, green chili, grated potato, chopped spinach leaves, cumin seeds and 1.5 cups of gram flour
  • add in salt and turmeric powder
  • sprinkle some water and mix well. 
  • apply some water in your hands and make balls from the spinach - flour mixture. 
  • heat the appe pan and add few drops of oil
  • add in the spinach pakora balls in each cavity. 
  • cook covered in low flame and turn sides often for even cooking on both sides. 
  • cook till it gets cooked completely and the top layer becomes golden brown in color.
  • it will take around 8 - 10 mins to get completely cooked. 
  • once it gets cooked, transfer it to a plate
  • slit two green chilies and chop 1 big size onion. 
  • Now for the kadhi, mix together curd, coriander leaves and 1/2 cup of gram flour to a fine paste
  • add salt and 4 - 5 cups of water
  • heat 1 tablespoon of oil in a vessel and add mustard seeds, fenugreek seeds, coriander seeds and cumin seeds
  • once it splutters, add chopped onion and green chili 
  • saute till the onion becomes translucent
  • add turmeric powder, red chili powder and coriander powder. Mix well
  • add in the curd and flour mixture
  • cook covered in medium flame for 15 - 20 mins 
  • switch off the flame. 
  • If you want the pakodas to be soft, then add the pakoda in the gravy now itself
  • if you want the pakoda to be crispy, then add it before serving
  • serve with hot white rice. It also goes well with Idiyappam.

Please like to get regular updates of my posts in facebook:  

read more ...