Chickpeas or channa are a great source of protein for vegetarians and is also common in my household. In this version of the curry, I have tried to combine with eggplant which provides a contrast in the texture.
Serves up to 3-4 people
Preparation time: 40 minutes
Ingredients:
1 cup of chickpeas (channa)
1 medium-sized American eggplant
1 white onion
1 large tomato
3 cloves of garlic
1/4 tsp of turmeric
1 tsp of red chilly powder
1 tsp of coriander powder
1/2 tsp of cumin powder
1 tsp of dried fenugreek leaves
1 tbsp of olive oil
1/2 tsp of fennel seeds
salt as required
Preparation:
1.Soak chickpeas overnight and pressure cook chickpeas with 2 1/2 cups of water.
2.Chop the onion,tomatoes and eggplant in to small cubes. Heat oil in the skillet and add fennel seeds. Saute till nice aroma comes, then add onion, tomatoes and crushed garlic. Saute well till the tomatoes become mushy.
3.Now add turmeric, red chilly powder, cumin powder and salt.
4.Then add the chopped eggplant and 1/2 cup of water. Close the lid for 10 minutes and allow the eggplant to cook 75%.
5.Add chickpeas.When the gravy starts to thicken add dried fenugreek leaves.
6.Bring it to boil. Serve with rice/ roti.
Stuffed bread are common in several cuisine as they offer the convenience of both the bread (carbs) and also the stuffing (usually proteins or vegetables) at the same time. In Indian cuisine stuffed parathas can be made with several ingredients like potatoes, cauliflower, spinach etc. In some versions, the stuffing is cooked separately while in others, the stuffing is cooked together with the bread. In this recipe you will find he example of the later method where the stuffing (methi/fenugreek leaves) is cooked together with the paratha. Try it and relish it!
Ingredients:
2 1/2 cups of wheat flour
1/2 cup of besan/ gram flour
1 tbsp of oil
pinch of turmeric
1 tsp of ajwain seeds
1 tsp of red chilli powder
1 tsp of garam masala
1 cup of chopped methi leaves (Fenugreek leaves)
oil as required
salt as required
Preparation:
1.Mix the wheat flour, salt, besan, turmeric, ajwain, red chilli powder and garam masala.
2.Then add the chopped methi leaves, 1 tbsp of oil and add required amount of water. Knead well enough to make a soft dough. Keep aside for 10 minutes.
3.Make lime sized balls out of the dough. Roll it out using the rolling pin.
3.
In a pan put little oil, fry the paratha on both the sides till it
turns golden brown.
4.Serve hot fluffed methi paratha with raitha or
pickle.
Kara kuzhambu is a very popular stew made in South India. The taste definitely varies with the traditional preparation of people in different states. I hate cold weather but i have started to enjoy this weather with this spicy kuzhambu. I have added peanuts for crunchiness and you can substitute with other nuts like cashews, almonds etc. The combination of spices with tamarind and salt provides a hot and tangy taste. I am sure if you have a taste of it, the intense mouth watering recipe will leave you craving for some more. Try it and let me know your opinion...
Preparation time: 35 minutes
Serves up to 3-4 people
Ingredients:
1 cup of peanut
1 large potato
2-3 medium-sized Indian eggplants/ Brinjals
1 large onion
2 tomatoes
4 cloves of garlic
1/4 tsp of turmeric
1 tsp of red chilly powder
2 tsp of dhania/ coriander powder
2 tsp of sambhar powder
1 cup of tamarind water
1 sprig of curry leaves
1 tbsp of oil
salt as required
Seasoning:
1/4 tsp of mustard seeds
1/4 tsp of cumin seeds
8 fenugreek seeds
Preparation:
1.Soak peanuts in water for 2 hours. Chop
the vegetables in to small squares. Add oil to the skillet and add the
seasoning.
2.As the mustard crackles add the chopped onions and garlic, then saute
well. After a minute add the other
vegetables (tomato, brinjals, potatoes) and curry leaves.
3.Filter the water from the peanut and transfer to the skillet.
Add turmeric, red chilly powder, sambhar powder, salt and coriander powder and saute well.
4.Add 1 and 1/2 cups of water and allow the vegetables to cook.
5.Now add the
tamarind water and bring it to boil.
5.Peanut Kara kuzhambu is ready. Serve with rice and ghee.
3.Now add turmeric, red chilly powder, cumin powder and salt. 
4.Then add the chopped eggplant and 1/2 cup of water. Close the lid for 10 minutes and allow the eggplant to cook 75%. 
5.Add chickpeas.When the gravy starts to thicken add dried fenugreek leaves. 
