SPICY EGG MASALA 1

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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SPICY EGG MASALA 1

CORN KICHDI / MAKAI KI KICHDI (NO ONION NO GARLIC RECIPE)

 

Vasant Panchami is a famous festival that marks the end of the winter season and ushers in the springtime. Saraswati is the Hindu goddess of the Vasant Panchami festival. Young girls wear bright yellow dresses and participate in the festivities. The color yellow holds a special meaning for this celebration as it signifies the brilliance of nature and the vibrancy of life. The whole place bursts with yellow during the festival.

People dress in yellow and they offer yellow flowers to others and to the gods and goddesses.  They also prepare and feast on a special pastry called kesar halwa which is made from flour, sugar, nuts, and cardamom powder. This dish also includes saffron strands, which gives it a vibrant yellow color and mild fragrance.  During the Vasant Panchami festival, India’s crop fields are filled with the color yellow, as the yellow mustard flowers bloom at this time of the year. Pens, notebooks, and pencils are placed near the goddess Devi’s feet to be blessed before they are used by students. Goddess Saraswati symbolizes of intellect and learning.(Source :Google)

On this Ocassion my contribution for 77th Foodiemonday Bloghop Theme  VasantPanchami is Corn Kichdi /Makai ki Kichdi paired with Simba Rai .

Recipe for Corn Kichdi / Makai Kichdi:

Ingredients:

1Cup =250 ML

2 Cups fresh corn / Frozen Corn

3/4 Cup Moong Dal

2 Tsp Jeera /Cumin

1/4 Tsp Haldi /Turmeric

Salt to Taste

2 Green Chillies

1 Cup finely chopped coriander

1/4 Tsp Hing

2 Tsp Barley

12 Cashews

1/2 Tsp Mustard

2.5 Tbsp Ghee /Clarified Butter

Method:

Make a coarse paste of green chillies and Coriander and keep it aside.

Coarsely grind the corn.  Transfer this to a pressure Cooker and add  moog dal ,turmeric and salt. Pressure cook upto 2 whistles. Allow it to cool. Heat 2 tbsp ghee in a wok. Add jeera .Once it splutters add the corn mixture and mix .Add the chilli and coriander mixture and allow it to simmer for 2-3 mins.Switch off the flame.

In a small pan heat the balance ghee. Add barley and cashews. Once they turn brown add the mustard and hing. Once they start to splutter pour this over the Corn Kichdi and serve hot.

We loved this Kichdi with Simba rai which is  an an amazing traditional recipe from Orissa.

Will share the recipe for Simba Rai in my Next post.

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Till then Enjoy this yummy Kichdi!!!!!!!!!!!!!!!!

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