Evergreendishes

Tag: vegetarian

  • Healthy kidney bean salad

    Healthy kidney bean salad

    Kidney bean salad is a tasty, healthy and easy to make snack. It is packed with nutrition and ideal protein supplement for vegetarians. 

    Kidney bean aka rajma is a wonderful source of nutrition. It is one of the essentials in North India.They are widely used in gravy based dishes. But today, I have an interesting recipe here, Kidney bean salad, easy to make and healthy too.

    The kidney beans are dark red coloured and shaped like kidney. They are rich in molybdneun, folate,fiber, potassium, manganese, phosphorous, protein and vitamin B.

    They help prevent cholestrol. They provide fat free protein. They help in reducing the level of blood sugar, thus it is highly recommended for these patients. Being heart friendly, these also , give  folate to the body.  Like all legumes, it is rich in both kinds of fiber.It is considered to help in improving memory.

    Salads of legumes are packed with nutrition. They should be used more often in our daily diet. The first time I came across this kidney bean salad was  in the  book by cooking magnet, Tarla Dalal, loved the idea of making a salad of these. But the recipe here, is slightly different from the original and mine.

    Looking for more salad ideas ? Try this watermelon rind salad or sprouted moong salad  

    A similar salad can be read here.

    Over to the Kidney Bean Salad Recipe

    Kidney bean salad
    Recipe Type: Salad
    Author: Jayashree
    Prep time:
    Cook time:
    Total time:
    Serves: 3
    A healthy salad to brunch on.
    Ingredients
    • Kidney beans cooked 1cup, 100grams
    • onion 1 chopped finely
    • tomato 2 chopped finely
    • cilantro

     

    For the dressing :

    • olive oil 1tsp
    • salt to taste
    • chilli powder 1/4tsp
    • pepper powder 1/2tsp
    • chat masala 1/4tsp
    • lime juice 1tsp
    Instructions
    1. Take a wide bowl and add the boiled kidney beans. Add the onion and tomatoes.
    2. Mix the ingredients “for The dressing” in a bowl.
    3. Pour it over the veggies and chill in refrigerator.
    4. Serve with a garnishing of cilantro.
    Notes
    To cook the kidney beans, soak them overnight in water. Next day, discard the water, wash and put fresh water to it. Put in the pressure cooker and cook for at least eight whistles. Allow the pressure to release by itself.The kidney beans should be tender when touched with fingers.Otherwise, cook them again.
    healthy kidney bean salad

    Healthy Kidney Bean Salad

    Kidney bean salad makes a good snack to binge on. It should be consumed regularly by vegetarians. 
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Course: healthy snacks, Salad
    Cuisine: international
    Ingredients Method Notes

    Ingredients
      

    • 1 cup kidney beans cooked
    • 1 onion finely chopped
    • 2 tomato finely chopped
    • cilantro
    For the dressing:
    • 1 teaspoon olive oil
    • 1/4 teaspoon chilli powder
    • 1/2 teaspoon pepper powder
    • 1/4 teaspoon chat masala
    • 1 teaspoon lime juice
    • salt to taste

    Method
     

    1. Take a wide bowl. Add the boiled kidney beans. Put the onion and tomato pieces to it.
    2. Mix the ingredients, “For the dressing” in a bowl.
    3. Pour it over the beans, chill and serve.

    Notes

    Soak the kidney bean in water for eight hours. Drain the water, wash under running water and cook in the pressure cooker for a couple of whistles. They should be soft to eat. Do not remove until the pressure is released by itself. 

    About the event :

    This is an old post which I have redone with better pictures and text. Sending this Foodies_Redoing Oldpost29, which is a fortnightly event. Our old posts which were written long back are getting a fresh touch now, thanks to Renu Agarwal Dongre.

     

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    healthy kidney beans salad

    If you have liked this post, do share it with your family and friends. If you ever make this, take a picture and share it by tagging @foodiejayashree on Instagram or @evergreendishes on Facebook or Twitter.

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  • Brown rice with beet and sprouts

    My advent with brown rice landed me to this recipe. The first time I made it I was sceptical and knew it was a disaster, but alas ! it was awesome and since then have made it couple of times. Brown rice with beet and sprouts, tasty one pot meal , serve it with any yoghurt based salad.

    brown rice with beet and sprouts
    brown rice with beet and sprouts

    The benefits of beetroot can be read here.

     

    To make sprouts : Soak the green moong for eight hours. Drain them into a colander. After some time, tie them in a thin muslin cloth and keep it in a warm place overnight.

    Sprouts are packed with nutrition. You can use them in various ways. Toss them into a salad to make a tasty snack or make a stir fry.

    And now for today’s post,Brown rice with beet and sprouts, do check the recipe below.

    Other brown rice recipes :

    Multigrain Khichdi , Brown rice biryani

     

    Brown rice with beet and sprouts
    Prep time:
    Cook time:
    Total time:
    Serves: 4
    Ingredients
    • Brown rice 150 grams
    • Beet root 1
    • Moong sprouts 1 cup
    • Onion 1
    • Ginger garlic paste 1tsp
    • Garam masala powder ½ tsp
    • Chilly powder 1tsp
    • Salt to taste
    • Oil 1tbsp
    • Water 500 ml
    Instructions
    1. Soak the brown rice in water for an hour.
    2. Peel the beet and make a paste of it.
    3. Take oil in a pressure cooker and add the onions. Saute for sometime. Add ginger garlic paste and continue to saute. Add the beet paste and saute. Throw in the sprouts and mix well. Drain the water and add the rice, stir for some time. Add the garam masala powder and chilly powder to it. Gently mix, add three cups of water and salt to it. Give a stir, close the lid and pressure cook to one whistle. Serve hot with cucumber and onion salad.

     

    Ingredients ;

    Brown rice 150 grams
    Beet root 1
    Moong sprouts 1 cup
    Onion 1
    Ginger garlic paste 1tsp
    Garam masala powder ½ tsp
    Chilly powder 1tsp
    Salt to taste
    Oil 1tbsp
    Water 500 ml

    Method:

    Soak the brown rice in water for an hour.
    Peel the beet and make a paste of it.
    Take oil in a pressure cooker and add the onions. Saute for sometime. Add ginger garlic paste and continue to saute. Add the beet paste and saute. Throw in the sprouts and mix well. Drain the water and add the rice, stir for some time. Add the garam masala powder and chilly powder to it. Gently mix, add three cups of water and salt to it. Give a stir, close the lid and pressure cook to one whistle. Serve hot with cucumber and onion salad.

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  • Hayagreeva maddi/ traditional sweet of chana dal

    Hayagreeva maddi/ traditional sweet of chana dal

    Hayagreeva Maddi is a traditional sweet dish from Karnataka. Bengal gram is perfectly cooked and simmered in jaggery along with desiccated coconut and nuts. It makes a delectable sweet.

    As we enter the new year 2016, I start my posts here on a sweet note. Here is a traditional sweet dish from the state of Karnataka. This is widely prepared during festivals in Mysore, Hayagreeva maddi, popularly  known as hayagreeva, is made of boiled chana dal in syrup of jaggery, garnished with grated coconut, cardamom  and nuts.

    Sweets are usually made during festivities. Some sweets like Hayagreeva maddi are ideal to serve for lunch. This is an easy to prepare dish, which does not need elaborate preparation and all ingredients are easily available at home.

    Chana dal or bengal gram needs longer time to quickthan other lentils. Hence, I prefer to soak it for half an hour, before cooking in the pressure cooker. It is necessary that the lentil is well cooked before proceeding further to step 3 in the recipe.

    Before I proceed to the recipe, I wish you all  a very Happy New Year again !

     

    My other traditional sweet dishes

    hayagreeva maddi
    hayagreeva maddi

    Hayagreeva Maddi Recipe

    Ingredients :

    • 1 cup Chana dal
    • 1.25 cup jaggery grated
    • 2 tablespoon ghee
    • 1/2 cup desiccated coconut
    • 1/4 teaspoon cardamom powder
    • 8 cashew nut
    • 3 cup water

    Method :

    • Wash and soak chana dal in water for half an hour.
    • Pressure cook the chana dal  with three glass of water. Add a little ghee to it.
    • Drain the water of the dal. It can be used in other dishes. Put the cooked dal in a pan and heat it on a low flame.
    • Ensure that the cooked lentil is extremly soft. It will not get cooked after the addition of jaggery.
    • Add the jaggery  and ghee.and simmer on a low flame for five to ten minutes.
    • Add dessicated coconut.
    • Finally, garnish with roasted nuts and cardamom powder.
    • Hayagreeva maddi is ready to serve.

    Take a tip:

    • The consistency should neither be too thick or thin.
    • It is essential for the lentil to be well cooked. Otherwise, you children may suffer stomach disorders.
    • The quantity of jaggery may be increased or decreased.
    • Check the cooked lentil by pressing between fingers.
    Evergreendishesdev

    Hayagreeva Maddi

    5 from 2 votes
    Hayagreeva Maddi is a traditional sweet dish from Karnataka. Bengal gram is perfectly cooked and simmered with desiccated coconut and jaggery to make a delectable sweet.
    Print Recipe
    Prep Time 45 minutes
    Cook Time 30 minutes
    Total Time 1 hour 15 minutes
    Course: festive cooking, lunch, traditiional sweets
    Cuisine: karnataka
    Ingredients Method Notes

    Ingredients
      

    • 1 cup Chana dal
    • 1.25 cup jaggery grated
    • 2 tablespoon ghee
    • 1/2 cup desiccated coconut
    • 1/4 teaspoon cardamom powder
    • 8 cashew nut
    • 3 cup water

    Method
     

    1. Wash and soak chana dal in water for half an hour.
    2. Pressure cook the chana dal  with three glass of water. Add a little ghee to it.
    3. Drain the water present in the dal. It can be used in other dishes. Put the cooked dal in a pan and heat it on a low flame.
    4. Ensure that the cooked lentil is extremely soft. It will not get cooked after the addition of jaggery.
    5. Add the jaggery  and ghee.and simmer on a low flame for five to ten minutes.
    6. Add desiccated coconut.
    7. Finally, garnish with roasted nuts and cardamom powder.
    8. Hayagreeva Maddi is ready to serve.

    Notes

    The consistency should neither be too thick or thin.
    It is essential for the lentil to be well cooked. Check by pressing between fingers. If it is undercooked, put it again itn the pressure cooker.
    The quantity of jaggery may be increased or decreased.
    hayagreeva maddi
    Hayagrreeva Maddi

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  • Ammini kozhukattai | steamed rice balls

    Ammini kozhukattai | steamed rice balls

    Jump to Recipe

    Ammini kozhukattai is a south indian dish. It is  made in Tamil Nadu cuisine where different kinds of kozhukottai are popular. It  can be served as a snack or along with lunch as an accompaniment. 

    Ammini Kozhukottai is a savoury dish made usually during Ganesha Chaturthi.The round white balls of rice flours are steamed and immersed in a seasoning with condiments and fresh grated coconut.

    I often make it during weekends. It is funny some kind of food create an impact that lasts forever. I learnt it late but since then, making it regularly.

    ammini kozhukottai

    Ammini Kozhukattai

    Ingredients :
    • 2 cups rice flour
    • salt to taste
    • 1/2 teaspoon cumin
    • water
    • oil
    • 1 teaspoon urad dal
    • 2 dry red chilli
    • 1/2 teaspoon mustard seeds
    • asafoetida a pinch
    • 1/2 cup fresh grated coconut
    • a few curry leaves
    Method :
    • Take the rice flour and dry roast for a few seconds. Do it on a low flame, lest it gets burnt. There is no need of the colour to change. Allow to cool.
    • Add salt and cumin, mix well with hands. Add a little quantity of water and knead it to a hard dough.
    • Smear oil and keep it aside for fifteen minutes.
    • Make small balls of the dough.
    • Take a pan and pour water in it. Keep the balls in a wide bowl and steam it for fifteen minutes.
    • In a kadai, make the seasoning with asafoetida,mustard, urad dal.curry leaves and red chilli
    • Add the steamed dumplings and give a stir.
    • Garnish with fresh grated coconut.
    • Ammini kozhukattai is ready. Serve it as a offering to Lord Ganesh,

    To make it gluten free, avoid using asafoetida.

    Print Recipe

    Ammini Kozhukottai

    5 from 4 votes
    Ammini Kozhukottai is a savory, steamed rice balls. It is usually made during Ganesh Chaturthi. It makes a good snack too.
    Print Recipe Pin Recipe
    Course: lunch
    Cuisine: Tamil nadu
    Ingredients Equipment Method Notes

    Ingredients
      

    • 2 cups rice flour
    • salt to taste
    • 1/2 teaspoon cumin
    • water
    • oil
    • 1 teaspoon urad dal
    • 2 dry red chilli
    • 1/2 teaspoon mustard seeds
    • asafoetida a pinch
    • 1/2 cup fresh grated coconut
    • a few curry leaves

    Equipment

    • bowl
    • ladle
    • plates
    • steamer
    • kadai

    Method
     

    1. Take the rice flour and dry roast for a few seconds. Do it on a low flame, lest it gets burnt. There is no need of the colour to change. Let it cool.
    2. Add salt and cumin, mix well with hands. Add a little quantity of water and knead it to a hard dough.
    3. Smear oil and keep it aside for fifteen minutes.
    4. Make small balls of the dough.
    5. Take a pan and pour water in it. Keep the balls in a wide bowl and steam it for fifteen minutes.
    6. In a kadai, make the seasoning with asafoetida,mustard, urad dal.curry leaves and red chilli
    7. Add the steamed dumplings and give a stir.
    8. Garnish with fresh grated coconut.
    9. Ammini kozhukattai is ready. Serve it as a offering to Lord Ganesh.

    Notes

    To make it gluten free, avoid using asafoetida.

    Pin it for later:

    Ammini Kozhukottai
    savoury steamed balls

    z

    About the event:

    This is an old post which I have updated with better pictures. Sending it to Foodies_Redoing Old Post_72, a fortnightly event. I was quite regular initially, but took a break in between, now I have joined again since last month.

     

    If you ever make this Ammini kozhukottai recipe ,  do take a picture and tag @foodiejayashree on Instagram or @evergreendishes on Facebook or Twitter. I will be glad to see your creation and share it further. Let’s be connected, do follow on social media platforms. Until next time, let’s stay connected.  Subscribe to get all updates and an e-book for free. Check out my e-books on Amazon.  Happy Cooking!

     

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  • Chocolate cake with ganache for X mas

    December is the month of celebrations and time to bake cakes and biscuits. With Christmas, round the corner, I realised I had not put up my own recipe here. Here is a special one for you all, chocolate cake with ganache,  we really loved this one ! (more…)

  • Veg cheese croquettes

    Veg Cheese Croquettes are crisp on the outside and soft gooey red colour inside. They make an ideal snack for evenings or as an appetiser for party or get together. I have chosen this  recipe as a starter for North Indian Thali of our Blogversary special.  (more…)

  • Groundnut chutney

    Groundnut chutney is a very tasty accompaniment that can be served with idli or dosa. It was during last winter that I first made it, and since then , it has become a routine.

    Usually, roasted groundnuts are grinded with  green chillies  and salt along with a little tamarind pulp. But, I have made a slight variation here. The consistency was dense, adding a little coconut was appropriate and a dash of ginger gave more taste to it..

    Ingredients:

    • Roasted groundnuts 1/2 cup
    • coconut 1tsp
    • green chilly 2
    • curry leaves a few
    • ginger 1/2 inch
    • tamarind pulp 1tsp
    • salt to taste
    • water very little
    • oil 1/2tsp
    groundnut chutney
    groundnut chutney

     

    Method :

    Take oil in a kadai, roast the green chillies. curry leaves and ginger. Grind all ingredients together with a little water. Serve with idli or dosa. Seasoning may be added.

     

  • Rajma masala recipe | Two way cooking of rajma

    Rajma masala recipe | Two way cooking of rajma

    Jump to Recipe Print Recipe

    Rajma Masala is a delicious side dish from North Indian cuisine. It is a comfort food for them.

    Rajma is one of the most loved pulses in the northern states. It is served with rice or any kind of Indian flat  bread. Chawal Rajma is a very popular dish.The long bean is kidney shaped, hence it is known as Kidney bean. It is a rich in nutrients and  highly recommended for the vegetarians. More information is here.

    Cooking the kidney bean properly is a necessary, otherwise, it cannot be eaten and may cause stomach disorder too. I remember, a few years back, I advented to cooking this one. A newbie at this, it was a total disaster. The kidney beans, though cooked, were still hard. I stopped cooking for sometime.  Now, again, it has made a comeback and the cooking the right way. The kidney bean, needs to be cooked for nearly half an hour in the pressure cooker,  at least ten to twelve whistles. Let it cool by itself. Later, check and if they are not tender, cook them again for some more time.

    Here, I am sharing two methods of making rajma masala. Follow whichever you prefer.

    rajma masala
    rajma masala

    Ingredients :

    • 1/4 kg Rajma
    • 3 tomato
    • 2 onion
    • 1 inch ginger
    • 4 cloves garlic
    • 2 green chilli
    • 1/2 teaspoon cumin
    • 1 bay leaf
    • 1 red chilli
    • 1/2 teaspoon turmeric powder
    • 1/2 teaspoon dhania powder
    • 1/2 teaspoon cumin powder
    • amchur powder
    • 2 teaspoon chilli powder
    • 1 teaspoon garam masala
    • salt to taste
    • 2 teaspoon oil

    Method :

    Pre requisites:

    • Rajma need to be soaked overnight.
    • Put tomatoes in hot water. Peel the skin.
    • Cut onions into chunks.

    First method to prepare:

    • Drain the water from the soaked kidney bean, put fresh water to it and cook in a pressure cooker for fifteen whistles.
    • Grind tomato, onion, ginger, garlic and chilli to a paste.
    • The kidney beans need to be really soft, otherwise it will not taste good.
    • Heat oil, Put cumin, red chilly and bay leaf to it. As it sizzles, add  the tomato mix puree and saute for a while.
    • The oil should leave the sides , then add the spice powders.
    • Add  turmeric powder and salt. Let boil, make it to a gravy consistency by adding adequate quantity of water.
    • Add the cooked rajma to it.
    • Simmer on a low flame for sometime.
    • Rajma masala is ready to serve.
    • Serve hot with any flat bread or rice.

    Alternate Method :

    • Grind tomato, onion, ginger, garlic and green chilli to a paste.
    • Take oil in a pressure pan, add cumin seed as it sizzles throw in the red chilli and bay leaf to it. Put the tomato onion paste to it. Saute it for sometime. Let the oil leave the sides.
    • Put turmeric powder, dhania powder, cumin powder, garam masala, red chilli powder and amchur powder to it. Saute it for sometime.
    • Drain the water from the soaked rajma. Rinse it in water.
    • Put the washed rajma to it along with salt and five cups of water. Close the lid. Put the whistle and allow it to cook for eight whistles.
    • Let the pressure release by itself. Check the consistency, if needed boil it for sometime.
    • Garnish with fresh coriander leaves. Rajma in pressure cooker is ready to serve.

    The other North Indian dishes you may like are Malai Kaofta, Chana Masala, Alu Palak, Vegetable Makhanwala 

    Evergreendishesdev

    Rajma Masala

    5 from 6 votes
    Rajma Masala is a delicious accompaniment from North Indian cuisine. It pairs well with any kind of flat bread or hot steamed rice. Rajma chawal is a popular food in North India.
    Print Recipe Pin Recipe
    Course: dinner, lunch
    Cuisine: north indian
    Ingredients Method Notes

    Ingredients
      

    • 1/4 kg Rajma
    • 3 to mato
    • 2 onion
    • 1 inch ginger
    • 4 cloves garlic
    • 2 green chilli
    • 1/2 teaspoon cumin
    • 1 bay leaf
    • 1 red chilli
    • 1/2 teaspoon turmeric powder
    • 1/2 teaspoon dhania powder
    • 1/2 teaspoon cumin powder
    • amchur powder
    • 2 teaspoon chilli powder
    • 1 teaspoon garam masala
    • salt to taste
    • 2 teaspoon oil

    Method
     

    Pre requisites:
    1. Rajma need to be soaked overnight.
    2. Put tomatoes in hot water. Peel the skin.
    3. Cut onions into chunks.
    First Method To prepare ;
    1. Drain the water from the soaked kidney bean, put fresh water to it and cook in a pressure cooker for fifteen whistles.
    2. Grind tomato, onion, ginger, garlic and chilli to a paste.
    3. The kidney beans need to be really soft, otherwise it will not taste good.
    4. Heat oil, Put cumin, red chilly and bay leaf to it. As it sizzles, add  the tomato mix puree and saute for a while.
    5. The oil should leave the sides , then add the spice powders.
    6. Add  turmeric powder and salt. Let boil, make it to a gravy consistency by adding adequate quantity of water.
    7. Add the cooked rajma to it.
    8. Simmer on a low flame for sometime.
    9. Rajma masala is ready to serve.
    10. Serve hot with any flat bread or rice.
    Alternate Method :
    1. Grind tomato, onion, ginger, garlic and green chilli to a paste.
    2. Take oil in a pressure pan, add cumin seed as it sizzles throw in the red chilli and bay leaf to it. Put the tomato onion paste to it. Saute it for sometime. Let the oil leave the sides.
    3. Put turmeric powder, dhania powder, cumin powder, garam masala, red chilli powder and amchur powder to it. Saute it for sometime.
    4. Drain the water from the soaked rajma. Rinse it in water.
    5. Put the washed rajma to it along with salt and five cups of water. Close the lid. Put the whistle and allow it to cook for eight whistles.
    6. Let the pressure release by itself. Check the consistency, if needed boil it for sometime.
    7. Garnish with fresh coriander leaves. Rajma in pressure cooker is ready to serve.

    Notes

    To check the rajma if they are cooked properly, it should easily smudge between two fingers. 

    Pin it for later :

    rajma masala
    rajma masala

    If you ever make Rajma Masala recipe in yoour kitchen, take a picture and tag @foodiejayashree on Instagram or @evergreendishes on Facebook. Subscribe to get all updates in your inbox and an e-book for free!

  • Khasta Kachori

    Kachori is a savoury snack which originated in  Uttar Pradesh and Rajasthan.  Today, it is popular in many states as Madhya pradesh, Gujarat, Maharashtra and all the  northern states. Various kind are prepared with different filling inclusive of sweet and dry fruits. Both baked and fried versions are made. It’s festivity time  and  the theme of our blog hop is “Kachoris ” I am presenting to you a popular and tasty one ” Khasta Kachori ” Do find a picturesque presentation below.

    kastha kachori
    kastha kachori

    Ingredients :

    For the dough :

    • Refined flour 2 cups
    • soda 1/2 tsp
    • salt 1/2 tsp
    • water
    • oil 3tbsp

    For the filling :

    • urad dal 1/2 cup
    • green chilly
    • ginger 1 inch
    • dhania powder 1tsp
    • cuminpowder 1/2 tsp
    •   fennel powder 1/2 tsp
    • chilly powder 2tsp
    • sugar 1/2 tsp
    • salt
    • cashew pieces
    • raisins
    • oil for deep frying

    Take a tip : I pounded fresh spice powder and it tasted great. Take a spoon each of dhania, cumin and fennel and powder it in the small jar.

    Method :

    To make the dough :

    • Sift the flour, salt and soda together.
    • Add oil and mix well with fingers.
    • Knead to a dough of thick consistency,
    • Cover it with a moist cloth and keep aside.

     

    To make the filling :

    • Soak the urad dal for an hour.
    • Coarsely grind  it along with ginger and green chilly.
    • Heat oil in a pan. Add the ground paste to it.
    • Along with it add asafoetida and other spice mix.
    • Let the moisture evaporate. Add salt and lime juice.
    • Let cool.

    To  make the kachoris :

    • Make 15 balls of the dough and the filling.
    • Take a ball of the dough, roll it into a puri. Keep it thick at the centre and thin at the edges.
    • Take a ball of the mixture, enclose it by sealing the edges.
    • Flatten it by pressing with fingers.
    • Repeat for others.
    • Heat oil in a frying pan.
    • Deep fry by putting three or four at a time.
    • It should be golden in colour.
    • Remove and put it on absorbent paper.
    • Serve with sweet chutney and green chutney.
    dough
    dough
    filling mixture
    filling mixture
    balls of the dough
    balls of the dough
    balls of the filling
    balls of the filling
    dough rolled
    dough rolled
    place the filling
    place the filling
    seal the edges
    seal the edges
    flatten it with fingers
    flatten it with fingers
    deep fry
    deep fry

    kachori1

    kastha kachori
    kastha kachori

    Do check out the other variety of kachoris by Culinary Hoppers.

    Aloo pyaz ki kachori by Vani

    Green peas kachori by Piyali

    Tuvar lilva kachori by Parvathy

    Sattu ki kachori by Swati

    Dry fruit kachori by Padma

    Khasta kachori by Shubha

    Kabuli channa kachori by Shobana

    kachori collage
    kachori collage

     

     

     

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  • Brown rice pongal

    I have earlier mentioned that I am trying various kind of dishes with brown rice.  This Brown rice pongal is awesome and it’s become a quick meal for me to make at night.  Here, as the lentil and  rice are cooked together, the taste of the brown rice is much less and hence more tastier. (more…)