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MIXED PEAS VADA / MIXED PEAS FRITTERS

What is Holi?

This year the festival of colors Holi falls on March 10th this year. It is the festival of colors and celebrated by Indian community worldwide.
he festival signifies the arrival of spring, the end of winter, the blossoming of love, and for many a festive day to meet others, play and laugh, forget and forgive, and mend broken relationships. This year prepare this Mixed Peas vada to celebrate the festival. It is something different and absolutely lip smacking. Please be responsible and consider the environment when you celebrate. Lot of sweet and savory delicacies are prepared to treat family and friends. This year the celebrations have taken a back seat due to the current virus situation worldwide. Let us all pray and hope the situation improves worldwide.

What is the theme for this week?

For 237th #Foodiemonday #Bloghop theme we decided to blog for Holi festival #HoliOnMyPlate. D check out all the wonderful recipes from me and my fellow bloggers for lots of idea to make something delicious last minute.

Recipe for Mixed Peas Vada:

What are the Ingredients?

  • 2 Cups Rice Flour
  • 1.5 Cups Roasted Moong dal Flour
  • 1 Tbsp Multigrain Wheat Flour
  • 2 Cups Boiled Chickpeas
  • 1 Cup Green Peas
  • 5 Green Chillies
  • 2 Cups Chopped fresh Coriander
  • 2 Tsp Ajwain / Carrom seeds
  • 1.5 Tsp Jeera
  • 2″ Ginger
  • Salt to Taste
  • 1/4 Tsp Turmeric
  • 1 Onion Finely Chopped
  • 1/2 Tsp Red Chilli Powder
  • 1 Tbsp Coconut Cream
  • water for the batter
  • Oil for frying
  • Generous Pinch of Hing /Asafoetida

Method to prepare these Vadas:

  • Take a wide bottom bowl. Add rice flour , roasted moong dal flour, multigrain wheat flour , jeera, ajwain , turmeric, coconut cream, salt ,hing chopped onion and red chilli powder.
  • In a blender add green chillies , ginger, boiled chickpeas , green peas and fresh coriander. Add a cup of water and blend to make a fine paste. Mix this paste to the flour.
  • Add a little water slowly to make thick vada batter . It should be vada batter consistency.
  • Heat oil in a wide pan. Once the oil is hot take a spoon full of batter and deep fry until both the sides are well cooked.
  • Serve with any green chutney or sauce.
  • I served it with Nandos extra hot Sauce. It was just mind blowing.
Enjoy with family and friends !!!!!!!!!!!!!!!
https://preethicuisine.com/dhuska-aloo-chana-chaat-holi-special/ https://preethicuisine.com/thandai-nectarine-mini-galetteeggless-and-baked/
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KONDAKADALAI SUNDAL / CHICKPEAS SUNDAL (GANESH CHATURTHI SPECIAL)

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वक्रतुण्ड महाकाय सूर्यकोटि समप्रभ ।
निर्विघ्नं कुरु मे देव सर्वकार्येषु सर्वदा ॥
Vakra-Tunndda Maha-Kaaya Suurya-Kotti Samaprabha |
Nirvighnam Kuru Me Deva Sarva-Kaaryessu Sarvadaa ||

Ganesh Chaturthi will be  celebrated  this year on 25Aug ,with great devotion all over India. People bring home murtis (Idols) of Lord Ganesha and celebrate the festival by worshiping the Lord in a special way for a day and a half, 3 days, 5 days, 7 days or 11 days depending on the family tradition and commitment of each individual.
On the last day of worship the idol is taken out in a colourful and musical procession to be immersed traditionally in water. Ganpati is one of the most popular God. His blessings are invoked at most religious ceremonies as He is the one who can remove all obstacles to success. He is the giver of fortune and can help to avoid natural calamities.

All rituals start with Ganapati Pooja so that all obstacles will be removed.

My Contribution for 106th #Foodiemonday # Bloghop theme #GaneshChaturthiSpecial is a simple Chickpea Sundal that is always prepeared at my place as an offering to Lord Ganesha.

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Recipe for Kondakadalai Sundal:

Ingredients:

1Cup =250 ML

1 Cup Boiled Chickpeas /Kondakadali

1.5 Tsp Split Black gram

1/2 Cup Freshly grated Coconut

1 Tsp Mustard

A Pinch of Asafoetida

4 Dry red chillies (roughly torn)

Salt to taste

2 Tsp Oil

Method:

Soak Chickpeas overnight. Drain the water and then pressure cook the chickpeas with some water and salt untill they are nicely cooked and soft. Drain the water and it can be used for soups,rasam or sambhar.

Heat the oil in a wok. Add split black gram, asafoetida and mustard. Once the mustard splutters add the red chillies. Saute for a few seconds .Now add the boiled chickpeas and mix well .After 3-5 mins add freshly grated coconut. Mix well and switch off the flame.

Tranfer it to a cup and offer it to Lord Ganesha along with Modak as an offering. After the prayers distribute to everyone.

May Lord Ganesha shower his choicest blessings on everyone !!!!!!!

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MUSHROOM AND CHICKPEAS CURRY(NO ONION NO GARLIC RECIPE)

 

Hello !!!

I am back with another lovely recipe Mushroom and Chickpeas Curry with the goodness of  Indian spices cooked in Coconut milk.It is rich ,creamy and finger licking good.Mushroom and chickpeas make an amazing combo. Some Benefits of Incorporating Coconut Milk in your diet :

1.Improves Heart Health by Lowering Blood Pressure and Cholesterol

2.Builds Muscle and Helps Lose Fat 

3.Improves Digestion and Relieves Constipation

4.Prevents Joint Inflammation and Arthritis

5.Prevents Ulcers

6.Helps Loose Fat

7.Prevents Ulcers

My contribution for pour 86th #Foodiemonday #Bloghop theme #CoconutMilk is this Mushroom and Chickpeas Curry.

Recipe for Mushroom and Chickpeas Curry:

Ingredients:

125 Gms White Mushrooms (Halved)

200 ML Coconut Milk

200 Gms Chickpeas boiled

1 Tsp Jeera /Cumin

2 Red Chillies finely chopped

1 Tsp Ginger Paste

Handfull of Fresh Coriander finely Chopped

1 Tsp Garam Masala

1 /2 Tsp Red Chilli Powder

1/4 Tsp Turmeric / Haldi

1.5 Tsp Curry Powder

Salt to Taste

2 Tbsp Fresh grated Coconut

2 Tbsp Mustard Oil

 

Method:

Pressure Cook Chick peas with tea bag and salt to taste. Allow it to cool. Drain the water and keep it aside. Do not throw the water.Remove the tea bag.

Take 1/2 cup (approx 100 ml) of boiled chickpeas and fresh coconut and make a fine paste without adding water.Keep this mixture aside.

Take a heavy bottom Pan. Add mustard oil.Once the oil is hot add jeera. Once it splutters add the red chillies,ginger paste, chopped coriander (keep aside some to garnish) and mushrooms.Cook on medium flame untill the mushrooms are done. Add haldi,chilli powder,curry powder,garam masala,coconut and chickpeas paste and mix well. Once the oil starts to leave the sides add the boiled chickpeas,coconut milk, boiled chickpeas water and salt to taste if needed. Allow it to simmer on low flame for about 8-10 mins. Once done switch off the flame.

Garnish with fresh coriander and serve hot with Rotis / Phulkas or piping hot Rice.

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Enjoy!!!!!!!!!!!!!!!!!!!!!

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