POT 2

LAUKI KI CHUTNEY/ BOTTLEGOURD CHUTNEY

Today we are all moving towards sustainable living with minimizing food waste. Today my recipe is a zero waste recipe. I don’t like to waste food. I buy what is required .Trying to move towards absolutely zero waste living.We can all vouch for it .Lauki ki Chutney or Bottle gourd chutney is so versatile that it can used as a chutney , dip, mixed with rice. Absolutely delicious and lipsmacking recipe.
My humble contribution for 235th #Foodiemonday #Bloghop theme #BestFromWaste is this delicious Lauki ki Chutney that can be made in a jiffy.This theme was suggested by Archana who is an amazing blogger and has a lovely collection of recipes on her blog
https://themadscientistskitchen.com/ . Do check her space . I have tried some of her recipes like Sweet Potato Halwa and Kathyawadi Garlic chutney. They were absolutely mind blowing. Have bookmarked some more recipes from her blog.

Recipe for Lauki ki Chutney

What are the Ingredients for this recipe?

  • 1 Medium Size Lauki / Bottle Gourd chopped into cubes
  • 2 Tbsp Sesame Seeds
  • 5 Green Chillies
  • Salt to Taste
  • 1/2 Lemon size Tamrind
  • Handful of fresh Coriander
  • 1/2 Tsp Ginger Paste
  • 1/2 Tsp Garlic Paste
  • 1/4 Tsp Red Chilli Powder
  • 1/2 Tsp Jeera
  • 1 Tsp Urad dal
  • 1/4 Tsp Hing/ Asafoetida
  • 1/2 Tsp Oil

For Seasoning:

  • 1/2 Tsp Mustard seeds
  • 1/2 Tsp Urad dal
  • 1/4 Tsp Hing / Asafoetida
  • 1/4 Tsp Oil
  • 8-10 curry leaves

How to make this chutney?

Wash and clean the bottle gourd / Lauki. Do not peel or remove the pulp with seeds . Cut the ends and chop the bottle gourd into cubes . Use the ends to make compost.Dry Roast the sesame seeds and keep it aside. Take a wide bottom pan and heat oil. Add jeera and urad dal.Once they turn slighlty brown add the chopped lauki, green chilli and chopped coriander. Mix well and close the lid. Let it cook on medium flame for about 15 mins. Lauki will become soft. Now add salt, tamrind, red chilli powder, asafoetida and ginger and garlic paste. Mix well and let it cook for a minute. Switch off the flame. Allow it to cool completely. Grind all the ingredients along with roasted sesame seeds and make a smooth paste.Transfer all the contents to a bowl. Heat some oil in a small pan for the seasoning. Add mustard seeds , urad dal ,curry leaves and hing. Once it starts to splutter switch off the flame and garnish the chutney with this seasoning. Serve this delicious chutney with piping hot rice and ghee ,idli , dosa, paniyaram or use it as a dip or in sandwhich. You will crave for more.
https://preethicuisine.com/pointed-gourd-peel-chutney/ https://preethicuisine.com/kathiyawadi-lehsun-chutney-garlic-chutney/ https://preethicuisine.com/kothamalli-kharam-cilantro-chutney-powder/
POT 2

SPICY TANGY POTATO (EASY RECIPE)

Potatoes are so versatile and loved by many people in this world. We love potatoes but eat in moderation .Today I am sharing a delicious Spicy Tangy Potato recipe in just 15 mins if you have boiled potatoes . Did you know that there are more than 5000 varieties of Potatoes ?
A raw potato is 79% water, 17% carbohydrates (88% is starch), 2% protein, and contains negligible fat . Potatoes are often broadly classified as having a high glycemic index (GI) and so are often excluded from the diets of individuals trying to follow a low-GI diet . This month for the recipe swap challenge I am suppose to cook from Sujata roy’s blog . I have booked marked many recipes from her blog. My boys love potato and hence I chose this Spicy Potato with Tamrind recipe.

Recipe for Spicy Tangy Potato:

Ingredients:

  • 500 Gms Boiled Potatoes
  • 1/2 Tsp Cumin / Jeera
  • 1 Dry Red Chilli
  • 1/4 Hing / Asafoetida
  • 1 Tsp Cumin Powder
  • 1/2 Tsp Pepper Powder
  • 1 Tsp Coriander Powder
  • 1.5 Tsp Red Chilli Powder (Kashmiri)
  • 1/2 Tsp Garam Masala
  • 1 Tbsp Tamrind Paste
  • Salt to taste
  • 1/4 Tsp Turmeric Powder
  • Finely Chopped fresh Coriander to Garnish
  • Green chillies for Garnish (Optional)

How to cook this delicious Spicy Tangy Potato ?

Peel the boiled Potatoes and cut it into Cubes . Prick them with a fork and keep them aside. Heat oil in a wide bottom pan. Add Dry red chilli , cumin and hing. Toss in the potato cubes and roast until they turn golden brown.Add cumin powder,coriander powder, pepper powder,chilli powder ,garam masala and turmeric. Mix well and keep it on low flame to ensure it does not burn. Lastly add tamrind paste and salt and allow it to cook for about 2 mins. Switch off the flame. Garnish with finely chopped fresh coriander and green chillies.Serve with Roti , Rice or Poori.
Enjoy!!!!!!!!!! https://preethicuisine.com/greek-style-potato-wedges/ https://preethicuisine.com/potato-baby-pea-shoots-patty/ https://preethicuisine.com/batata-harra-spicy-roasted-potatoes/
POT 2

FLAXSEED & CURRY LEAVES POWDER(MULTIPURPOSE USE)

Today I am sharing a versatile powder made of super food Flaxseed and curry leaves along with some other ingredients which can used as a chutney powder, add it to your stir fry veggies ,raita and dal too.I am sure you are interested to know the recipe. Just 15 minutes and this delicious powder is ready.

What is the Foodiemonday Theme?

My humble contribution for 234th theme for #Foodiemonday #Bloghop is #SuperNutsandSeeds is this humble Flaxseed and Curry leaves Power which has a multipurpose use. This week’s wonderful theme was suggested by our fellow blogger and a wonderful person Swaty who has a brilliant collection of recipes on her blog https://foodtrails25.com/ . I have bookmarked some of her recipes Aam aur Kabuli Chana ka achaar and Moradabadi Dal Chaat to name a few. Do check it out.

Recipe for Flaxseed and Curry Leaves Powder:

Ingredients:
  • 1 Cup Flax seeds
  • 1/2 Cup Chana Dal
  • 3/4 Cup Urad Dal
  • 15 Dry Red Chillies
  • 1 Tbsp White Sesame
  • 1/2 Tsp Methi dana / Fenugreek seeds
  • Salt to Taste
  • Tamrind (3/4th size of a lemon)
  • 1 Cup washed and cleaned Curry leaves
  • 1/2 Tsp Asafoetida / Hing
  • 1 Tsp Oil

What is the procedure to make this Flaxseed and Curry leaves Powder?

  • Heat oil in a wide bottom pan. Roast the red dry chillies and tamrind for a few seconds. Transfer it on to a plate and allow it to cool.
  • In the same pan gently roast all the other ingredients individually except the hing and salt.
  • Allow all the ingredients to completely cool down.
  • Grind it in a blender along with salt and hing to get a not so fine powder. Transfer it to an airtight container.
  • Stays good for a month.
Enjoy…………… Notes:
  • Use a dry spoon always.
  • Always keep it in a airtight container
  • You can add it to dry sabzis, dal, raita or serve as a condiment with Idli ,dosa and Paniyaram.
  • Sprinkle on Poha and Upma
https://preethicuisine.com/multipurpose-masala-powder/ https://preethicuisine.com/kothamalli-kharam-cilantro-chutney-powder/ https://preethicuisine.com/all-spice-powder-garam-masala/
POT 2

MULTIGRAIN ROTI (QUICK BREAKFAST)

Welcome to my new post this week. Here i am Sharing a very delicious and nutritious breakfast recipe for Multigrain Roti. It is loaded with goodness of multigrains and Bottle gourd. What is breakfast? Breakfast is the first meal of the day .It refers to breaking fast after the previous night meal. It is very important meal of the day. You need to eat right to have the right energy levels that will keep you active and alert the whole day. Breakfast ranges from porridge to traditional dishes like idli dosa to name a few.Traditional breakfast varies from country to country.Do not skip breakfast. What is the theme for foodiemonday this week? The theme for 233rd #Foodiemonday #Bloghop theme #NutriBrekkie was suggested by our fellow blogger Sujata roy who blogs at
https://batterupwithsujata.com/ . She is a baking queen and has some amazing healthy bakes on her blog. I want to try her cakes and Olive Jalapeno Savory bread. I love her traditional bengali recipes too. Do check her space. Interested to know the Recipe for Multigrain Roti? Ingredients for this recipe:
  • 2 Medium Size Onions
  • 1 Small Bottle Gourd grated
  • 2 Green Chillies Finely Chopped
  • 1 Cup Sprouted Ragi Flour
  • 2 Cups Multigrain Flour (Refer Notes)
  • 1/2 Cup Whole Wheat Flour
  • Salt to taste
  • 1 Tsp Cumin / Jeera
  • 1.5 Tsp Kashmiri Red Chilli Powder
  • 1/4 Tsp Hing / Asafoetida
  • 1/2 Cup Finely Chopped fresh Coriander
  • 1/4 Cup finely chopped Curry leaves
  • 1/2 Tsp Pepper Powder
Method to prepare these multigrain Rotis:
Finely chop the onions and grate the bottle gourd. Transfer them to a wide bottom bowl.
Add Multigrain flour.
Add all the other ingredients .Slowly add water to make it into a dough. It will be like the dough you make for akki rotti.
Take a iron tawa. Grease it with oil. Take a small dough and flatten it with your palm as shown in the picture. It will take about 10-15 minutes to cook. Cook on both the sides. Once done serve it with Palm Jaggery , Chutney Powder and Ghee or with any chutney of your choice.
Enjoy!!!!!!!!!!!!!!!!!!!!!! Notes: Multigrain flour is home made .It consists of jowar, green gram ,almond,oats, quinoa, flax seeds,wheat and bajra. All dry roasted individually and ground into coarse powder. This is made by my Mom . https://preethicuisine.com/khara-bhath-masala-bhath/ https://preethicuisine.com/ragi-kanji/ https://preethicuisine.com/oats-and-alond-meal-vegetable-idli/
POT 2

CAULIFLOWER FRITTERS / GOBHI VADA

This week the star ingredient is our humble and versatile Cauliflower or Gobhi. You can make so many recipes with this lovely vegetable.Today I am sharing a very delicious Cauliflower Fritters /Gobhi Vada recipe with all of you. It tastes delicious and i can vouch for it. My family and cousins just loved it. It was polished off so soon. It is a powerhouse of Nutrients and if cooked properly we can get all the nutrition from this super vegetable.
This week’s 232rd theme was suggested by our fellow blogger Sasmita who blogs at https://www.firsttimercook.com/ . Do visit her space for some amazing recipes. I have tried potala rassa from her blog and it turned out absolutely delicious. I would love to try Rajma Burrito from her blog. RECIPE FOR CAULIFLOWER FRITTERS/ GOBHI VADA INGREDIENTS : 1Cup=160 ML
  • 1 Medium Size Cauliflower
  • 2.5 Cups Moong Dal / Split Green Gram
  • 2 Cups Urad Dal / Split Black Gram
  • 2 Green Chillies
  • 3 Fresh Red Chillies
  • 2″ Ginger
  • 1 Tsp Coarsely Ground Black Pepper Powder
  • Salt to Taste
  • 1 Cup Freshly Chopped Coriander
  • 1/2 Tsp Red Chilli Flakes
  • Oil for Frying
  • 1/4-1/2 Cup Water
How to prepare these delicious Vadas?
  • Soak moong dal and Urad dal for 2 hours. Grind the dal with ginger , green and red chillies. Add minimal water for grinding.
  • Coarsely pulse chopped cauliflower and add it to the dal and chilli ginger mix.
  • Lastly add finely chopped fresh coriander , salt, black pepper powder, chilli flakes and mix well.
  • Mix well. Heat Oil in a wide bottom pan. Take a spoon of batter and deep fry the vadas untill both the sides are crisp and done. Serve hot with any green chutney, Red Chutney, Coconut chutney or even Thokku.
  • We enjoyed this delicious vadas with our cousins.
POT 2

POINTED GOURD PEEL CHUTNEY

Today I am going to share a different type of Chutney or it can be used as a dip as well. This can be called a best out of waste recipe. Yes …. You heard it right. This chutney or dip is made from the peel of Pointed gourd or our very own Parwal. We do make different type of chutney or dip with various veggie peels but this one is a keeper for sure.
What is a Condiment?
A condiment is basically a spice, sauce, or a preparation that is added to food after cooking to induce a specific flavor to enhance the flavor, or to complement the dish. A table condiment or table sauce is more specifically a condiment that is served separately from the food and is added to enhance the taste. It includes sauces, dips, pickles and chutneys to name a few. What is Foodiemonday Theme? This week’s 231st #Foodiemonday #Bloghop theme #CondimentsMagic was suggested by our fellow blooger Renu who is a wonderful blogger and shares her amazing recipes .Do visit her space https://cookwithrenu.com/ . I have bookmarked some of her recipes Rajasthani Paush Bada and Horse Gram and sweet Potato Patties to name a few. Do head over to her blog and check it out. I was very Happy when she suggested the theme this week . Recipe for Pointed Gourd Peel Chutney: What are the Ingredients for this recipe?
  • Handful of Pointed Gourd Peel
  • 1 Medium Size Onion Chopped
  • Salt to Taste
  • 2 Tsp Urad Dal
  • 1 Tsp Mustard seeds
  • 4 Red Dry Red Chillies
  • 1 Tsp Poppy Seeds
  • 1/4 th Lemon size Tamrind
  • 1 Inch Fresh Ginger
  • 1/2 Tsp Oil
For Tempering:
  • 1 Tsp Oil
  • 1/4 Tsp Mustard Seeds
  • Few Curry Leaves
How to Prepare the Chutney / Dip? Heat a wide bottom Pan. Add oil. Now you may add urad dal and mustard. Mustard starts to splutter after a few seconds. Add Onions and ginger and roast untill the onions turn golden brown. Lastly add red chillies , poppy seeds ,Pointed gourd peel and tamrind.Mix well and switch off the flame after 2 minutes. Allow the mixture to cool completely. Transfer all the ingredients to a small mixie jar. Make a fine paste. You may add a tsp of water if needed. Heat a small pan. Heat oil. Add mustard seeds and curry leaves. Garnish the Chuntey with this Tempering. Serve with Idli , Dosa, Paniyaram ,Rotis , Use as a spread in Sandwich, Serve with Nachos or Papads…….. Lots of ideas to serve this as a dip / Chutney.
https://preethicuisine.com/kothamalli-kharam-cilantro-chutney-powder/ https://preethicuisine.com/sago-uttappam-with-spicy-onion-chutney/ https://preethicuisine.com/kathiyawadi-lehsun-chutney-garlic-chutney/
POT 2

STEAMED EGGPLANT (CHINESE STYLE)

I am back in action after a long hiatus. I took a short break from blogging as i was with my family in India..This trip was was a memorable one as i got a chance to meet some amazing bloggers. We are back with a heavy heart but tons of good memories. Now I am looking forward to next public holiday here. This week I am sharing a lip smacking Steamed Eggplant recipe perfect for the upcoming Chinese New Year.

What is Chinese New Year?

Image Source:Google
Chinese New Year or the Spring Festival or Lunar New Year is celebrated every year according to the traditional Chinese Calendar. This year it falls on January 25th.In the Chinese astrology, each year is represented by an animal. This is the year of the Metal Rat, which is predicted to be a lucky year. The Rat has the first position in the zodiac. The Rat is a representation of diligence, kindness, and generosity. This is celebrated for 15 days . Lantern festival celebrated with night lantern displays, ends 15 days on the full moon.Check out which Zodiac animal you represent and learn more about this Festival here. Well I represent Dragon. “Dragon babies” are considered to be lucky and have desirable characteristics that supposedly lead to better life outcomes . These 12 Chinese Zodiac animals and their characteristics makes an interesting read.

What is the Tradition followed during this period?

Day 1 – January 25, 2020 The first day of the Metal Rat lunar New Year . The gods of heaven and earth are welcomed and meat is avoided to promote longevity and happiness On Day 2 : Prayers are sent to the gods and ancestors. Day 3&4 Son-in-laws pay respect to their bride’s parents. Day 5 : Named Po Woo, this day is spent at home to welcome the God of Wealth. It is bad luck to visit anyone on this day. Days 6-10 : The Chinese are now free to visit their loved ones, and pray for good fortune in the temples. Day 7: The birthday of all humans celebrated with a drink made by the farmers from seven types of vegetable. Raw fish is eaten to promote success, and noodles for longevity. Day 8: Prayers are sent at midnight from the Fujian people, to Tian Gong, the God of Heaven. Day 9: Offerings are made to the jade Emperor. Days 10 to 12: Invites are sent to friends and relatives, to visit for dinner. On Day 13: Simple foods are eaten so as to detox after rich foods eaten at friends and relatives house. Day 14: Time is taken for preparation for the Lantern Festival celebration on the 15th night. Day 15: Jai, a vegetarian dish is enjoyed by the family.(Source) what is Foodie Monday BlogHop Theme? This week I suggested the theme for 230th #Foodiemonday #Bloghop theme #ChineseNewYear. Do check out some amazing recipes from my fellow bloggers to celebrate Lunar New Year. Recipe for Steamed Eggplants (Chinese Style)
Ingredients:
  • 2 Medium Size Eggplants (Chinese or Japanese Variety)
  • 1/4 Tsp Sesame Oil
  • 1 Scallion / Green Onion finely chopped
  • 1/2 Tsp Sesame seeds
  • 1 Tsp Minced Ginger
  • 2 Tbsp Chilli Oil (I have used store bought and it is mildly spicy)
  • 1 Bird’s eye chilli (Optional)
  • 2 Tsp Soya Sauce (I have used dark soya sauce)
  • Salt to Taste
  • 1 Tbsp Sesame Paste
  • 1/2 Tsp Sugar
  • 1 Tsp finely Chopped Green Pepper
  • 3 Garlic Cloves Minced
  • 1 Tbsp Fermented Black Beans (I have used store bought)

What is the method to prepare Steamed Eggplants in Chinese style?

Wash and clean the eggplants. Cut them into quarters lengthwise. Steam the eggplants using a steamer for about 10 minutes or until soft. I have steamed them in my rice cooker using a metal steamer. Transfer them on to a bowl. Heat a wide bottom pan with sesame oil on high heat .Now add fresh ginger and sesame seeds.After 10-15 seconds pour the chilli oil, sesame paste,salt , soya sauce and sugar.Mix well untill combined. The mixture begins to simmer. Next step is to add minced garlic, green peppers,black beans and half of the chopped scallions.Lastly add bird’s eye chilli. You may skip this if you don’t like it to be too spicy. Pour this Sauce on the Steamed eggplant and serve hot. This is one of the vegetarian dish served as a side, appetizer or even as a complete meal with Rice on Chinese New year. I love this eggplant recipe. It is a regular dish at my place now. May this year of Rat bless us all!!!!!!!!!!!! GONG XI FA CAI!!!!!!!!!!!!

Notes:

You may reduce the chilli oil to adjust to your taste. You can skip Bird’s eye chilli if you do not want the food too spicy. Soya sauce already contains salt . https://preethicuisine.com/kathirikai-vathal-rasam-sundried-eggplant-rasam/ https://preethicuisine.com/ennai-badnekayi-noon-vankayaennai-kathirikai-eggplant-masala/
POT 2

DATES, ALMONDS AND COCONUT ROLLS (NO BAKE RECIPE)

Hello !!!! This week I am sharing a delicious 3 Ingredient recipe that can be made without any hassle. Dates,Almonds and Coconut rolls are so nutritious and delicious that you are tempted to eat more. You can gift these nutritious home made rolls to your family and friends this festive. Are Dates good for health? Dates are powerhouse of nutrition .They improve bone strength ,Lowers Cholestrol,rich in vitamins ,proteins and iron. My family eats dates regularly to maintain good health.I have used organic mejdool dates in this recipe. What are the benefits of Almonds? Almonds are popular tree nuts rich in nutrients . Almonds are high in healthy monounsaturated fats, fiber, protein.Almond milk is a substitute for diary milk.Good alternative to people who are allergic to diary. My humble contribution for this month’s recipe swap challenge is this Dates,Almonds and Coconut rolls from my partner Jolly’s wonderful blog.I had shortlisted many recipes but as i am travelling and other constraints i made these Dates ,Almonds and Coconut Rolls with a little tweak in the recipe. You can find the her recipe here.
Recipe for Dates ,Almonds and coconut Rolls: Ingredients:
  • 1 Cup Pitted organic Mejdool dates
  • 1/2 Cup Roasted Almonds
  • 1 Tsp Poppy Seeds
  • 1/2 Cup Desiccated Coconut
  • 1 Tbsp Desiccated Coconut for coating
Method: Pulse the roasted alomnds to a fine powder. Next add the pitted dates , desiccated coconut and poppy seeds and pulse again. Transfer the mixture to a plate. Take small portions and shape them into small balls. Roll them in the desiccated coconut .Repeat the process for the balance mixture. Store the rolls in an airtight container. Enjoy!!!!!!!!
Notes: Use good quality dates No sugar or sweetner is used
POT 2

PISTACHIO COATED DRY FRUITS & SEEDS BALL

We are all gearing up for Christmas and long holidays to celebrate the festivities.Gifts will be exchanged with family and friends during this festive occasion.If you are looking for last minute gift ideas then this recipe is perfect . It is quick and nutritious too. People will not mind spending on healthy ingredients. Check out this delicious Pistachio Coated Dry Fruits and seeds ball. What is Christmas? Christmas is an annual festival commemorating the birth of Jesus Christ, observed on December 25 as a religious and cultural celebration among billions of people around the world.It is a time to exchange gifts and treat your family and friends. Homes are well decorated with Christmas tree and presents are wrapped and kept under the tree. Santa Claus, also known as Father Christmas or simply Santa, is a legendary figure originating in Western Christian culture who is said to bring gifts to the homes of well-behaved children on the night of Christmas Eve or during the early morning hours of Christmas Day. What is this week’s Foodie Monday Bloghop Theme? This week’s 225th # Foodiemonday # Bloghop theme #ChristmasTreats was suggested by our fellow blogger Mayuri dee who blogs at https://mayuris-jikoni.com/ . She is a humble person who is always ready to guide . She is such a wonderful collection of traditional Gujarati recipes and some amazing bakes as well. You need to check it out. I have bookmarked her Karela Nu Shaak recipe, Kansar recipe to name a few. I love the way she explains the recipe and weaves a wonderful write up sharing her memories of that recipe.
Recipe for Pistachio Coated Dryfruits and seeds Ball: Ingredients:
  • 400 Gms dry fruits and seeds Mix (Details in Notes)
  • 180 Gms Shelled Pistachios
  • 100 Gms Chocolate Raisin
  • 2 Tbsp Choco Chips
  • 2 Tbsp Ghee
Method: Coarsely grind the shelled pistachios . Transfer it to a plate. Grind the dry fruits and nuts mix to a fine powder. Heat a wide bottom pan. Add ghee. Now add the ground dry fruit and nut mixture and keep the flame low.Ghee is fully absorbed in 1-2 minutes. Switch off the flame. Now add the chocolate raisin and choco chips. It will melt in the heat itself. Take the mixture and make small balls. Roll the balls in the coarse Pistachio powder. Repeat the process for the balance mixture. Store them in an airtight container and gift them to your family and friends this christmas!!!
God bless us all!!!!!!!!!
Notes:
  • This dry fruit and seeds mixture consists of dried apricots,Pumpkin seeds,Sunflower seeds,Almonds,Dates,Cashews,Raisins, Hulled Buckweet,Walnuts, Hazelnuts, Dried Goji Berries,Sultanas, Dried Coconut pieces.
  • This will keep you energised .
  • These Balls are Nutritious
  • Dry fruits and seeds are used raw
  • You can avoid Chocolate if you want to have it on a regular basis.
  • You can replace normal chocolate with dark chocolate
  • No refined sugar is used. Sweetness is from Choco chip, chocolate raisins and dates.
  • Stays good in airtight container for a month provided you can resist eating them.
https://preethicuisine.com/fruit-nut-kulfi-temptation-no-cook-recipe/ https://preethicuisine.com/chocolate-cake-eggless/ Chocolatehttps://preethicuisine.com/choco-chip-butter-cookies/
POT 2

GRAM BOUILLI (MAURITIAN SNACK)

Today I am sharing a delicious snack recipe from Mauritius called Gram Bouilli. It is Vegan and Gluten free too. It is perfect for snack time as it is protein rich too. Mauritian cooking is very similar to our Indian Cuisine. Black chickpeas are also known as kala channa in Hindi. It is a powerhouse of nutrients. I love the black chickpea sundal. This week’s theme for 224th #Foodiemonday #Bloghop is #Duesouth was suggested by our fellow blogger Kalyani who blogs at
http://www.sizzlingtastebuds.com/ .She has a wonderful collection of recipes on her blog. Do check it out. I am yet to try her Chocolate pancakes with a desi twist.We were asked to share recipes from the southern hemisphere. I chose this delicious recipe from Mauritius. Its been pouring here and Gram Bouilli was a perfect snack to enjoy the wet weather. Recipe for Gram Bouilli: Ingredients:
  • 2/3 Cup Boiled Black Chickpeas
  • 2 Green Chillies Slit
  • 1 Red Chilli torn into pieces
  • Salt to taste
  • 1/4 Tsp Fenugreek seeds / Methi seeds
  • 1 Big Onion chopped
  • 2 Tbsp Finely Chopped fresh Coriander
  • 1 Tbsp Olive Oil
  • 1/2 Tsp Paprika
  • 1 Sprig of Curry Leaves
Method: Soak black chickpeas overnight. Pressure cook the chickpeas until soft but not mashed. Heat a wide bottom pan. Add Olive oil. Now add fenugreek seeds , red chilli ,green chilli, paprika and onions. Saute for a minute. Add boiled chickpeas, salt, curry leaves and fresh coriander.Mix well. Switch off the flame after 30 seconds. Serve warm.
Enjoy!!!!!!!!!!!!! https://preethicuisine.com/carrot-vada-carrot-fritters/ https://preethicuisine.com/kondakadalai-sundal-chickpeas-sundal-ganesh-chaturthi-special/ https://preethicuisine.com/pachai-pattani-sundal-green-peas-sundal-no-onion-no-garlic-recipe/