White ChickpeaCurry /Vella Kadala Curry / Kabuli Chana Curry RECIPE#181

Recipe Courtesy My Mom :) 

 Step 1:-  Soak a cup of Vella  KADALA/ White Chickpea  for 8- 10 hours/ over night . 

Step 2:- Drain water from the  Chickpea/ KADALA . 

Step 3:- Microwave the soaked  Chickpea/ KADALA  with enough water and salt  for 12- 15 minutes  on high power . And keep aside.

  

Step 4:-  Heat a pan , add   2 cinnamon sticks , 7-8 cardamom . 10-15  black pepper and 2 teaspoon of fennel seeds ,  2 teaspoon of cumin seeds  and 2-3 cloves  .   Saute for 2- 4 minutes   .

  Now add 1/2 - 1cup of grated coconut . Continuously saute until the grated coconut becomes brown in color.

Bring down the heat and add 1 1/2 teaspoon of kashmiri chillipowder,2 teaspoon of coriander powder and 1/2 teaspoon of turmeric powder .Saute for few seconds.

 Grind to a smooth paste, and keep aside.

Step 5:- Grind  2-3 table spoon of ''step 3 Cooked  Chickpea/ Kadala''  into a smooth paste, and keep aside.

Step 9:- Heat  a pan  , add  2 tablespoon of vegetable oil ( canola ) ,   splutter 2 teaspoon of  mustard seeds,  

 add a  finely  sliced onion , Saute  until the onion becomes transparent .

 now add  garlic cloves ( 4-5 crushed ) , ginger root  (   crushed  3" ) , Few curry leaves ,  and 2 grren chillies ( splitted ) 

Saute  until the onion becomes light brown in color , now add tomatoes ( 2 chopped ) ,  cook  for until the tomato becomes mushy .

Now add  ''Step 4 ''and  ''Step 5 paste ''

 Add 2-4 cups of water  and allow to boil 

 Add the Step 3"cooked   Chickpea/ Kadala "

 1/2 cup of chopped cilantro stems , Cook for  20 minutes on medium flame ( until the gravy becomes thick  .

 Now add  1/2 teaspoon of garam masala  ( http://jesacos5.blogspot.com/2013/11/biriyani-powder-garam-masala-powder.html ), and cook for another 15 minutes on low medium flame

Step 10:-  Vella Kadala Curry /White Chickpea Curry is ready .  Enjoy with Dosa,  Tortillas , Chapattis, steamed rice ...........:) :) Enjoy  JA- Mathew- 

Easy Cream Of Broccoli Soup RECIPE#180

Step 1:-  Throughly  wash and chop  Broccoli  ( 3  florets ) as in  the picture below, 

 ( remove  the skin from stem as in the picture )

 and keep aside 

Step 2:- Heat a  pan ,

 add 2 table spoon of butter 

 and  add  finely chopped onion ( 1/2 of a medium sized onion ) , saute for 3-5 minutes on medium flame

add now add the  step 1 broccoli  , saute for 2-3 minutes  and then  cook for 6-7 minutes on medium flame  .

Allow to cool , and then ''grind'' into  a smooth paste 

Now heat  the  same pan ( step 2)  and ''pour ''the ''  paste  we made '', add a cup of water ,

cheddar cheese ( 3-4 small cubes ) 

  1 1/2 teaspoon of pepper powder and salt , and  ''cook'' for 10 -12 minutes on low flame .

Step 3:-  Easy Cream Of  Broccoli Soup  is ready .....serve hot.....:) :) JA-Mathew-

Eggplant / Brinjal / Vazhuthananga Theeyal ( Authentic Kerala Style )RECIPE#179

 Recipe Courtesy :- My Mommy :) 

Step 1:-  Soak    tamarind ( small lemon sized  )  in 1/4 cup water .And keep aside 

Step 2:-  Wash and chop Eggplant/ Brinjal  / Vazhuthananga ( 1 1/4  lb  / 0. 56 kg  ) as in  the picture below,

Step 3:-  Heat a pan ,  dry roast a cup of grated coconut  ,  15-20  black pepper corns , 1 1/2 teaspoons of fenugreek seeds , 4-5   dried red chillies , and   4  tablespoons of coriander seeds  .

 Continuously saute until the grated coconut becomes Golden  brown in color. 

Now bring down the heat and add  1/2 teaspoon of turmeric powder .Saute for 1-2  seconds.

Step 4:-  Grind into a smooth paste with  2-3 tablespoon of water  , and keep aside.

Step 5:- Heat 4-5 tablespoons of vegetable oil ( canola) 

Step 6:- Add  pearl onions ( 10-12 circularly chopped ) , and 2 green chillies ( splitted )   , saute  for 2-3  minutes on  medium flame,  

 now add  step 2 brinjal  and saute 

until the onion becomes transparent .

Step 7:- Add the  Step 4 paste   and  step 1 tamarind ''juice ''  ( 5-6  table spoon ) 

Combine well ,add 1 1/2 - 2  cup of water and salt . 

Cook for 10-15  minutes on low medium flame (until the brinjal  becomes soft  and gravy becomes thick ). 

Step 8 :- In another  pan  ,   heat  1  table spoon of oil ( canola)  . Splutter 1 1/2 teaspoon of mustard seeds ,    2-3 dried red chilliies   and 10-12 curry leaves 

Pour   over   ''Step 7  theeyal  '' and  Combine  .

Step 9:-   Eggplant / Brinjal  / Vazhuthananga Theeyal  ( Authentic Kerala Style )   is  ready.......  Enjoy  with steamed rice /chapattis/tortillas /fulkas............:) ...... JA -Mathew-