Friday, March 22, 2013

Channa Tomato Baath

1 cup chick peas (channa)
1 tomato - finely chopped
1 onion - finely chopped
2 Tbsp tomato paste
1 tsp grated ginger
1 tsp cumin seeds
1/4 tsp fennel seeds
2 Tbsp kasuri methi
1 cup rice
1/4 tsp tumeric powder
1/4 tsp garam masala powder
3 green chilli - finely chopped
1/4 tsp pepper powder

1) Soak chick peas overnight. Boil to soften in microwave for 5-10 minutes or in a pressure cooker (1 whistle) with a pinch of salt
2) Cook rice. Spread it on a plate - to cool it down and ensure it does not clump.
3) Heat 2-3 Tbsp oil in a frying pan. Add cumin seeds, fennel seeds and fry until it splutters. Add ginger, onion, green chilli and fry until it changes colour. Add chopped tomato and fry until water leaves the sides
4) Add turmeric powder, garam masala powder and pepper powder and fry for a minute. Mix with tomato paste, 1 tsp salt and fry for a minute.
5) Mix with rice. Check for salt. Garnish with kasuri methi

Serve with raita.
Tip: If you prefer it more tangy, add an extra spoon of tomato paste :)

Saturday, March 9, 2013

Stuffed Okra with Sesame seeds

Okra - 20 pieces
2 Tbsp sesame seeds

For the stuffing:
2 tsp coriander powder
1/2 tsp cumin powder
1/4 tsp fennel powder
1/2 tsp garam masala powder
1/2 tsp salt
1/4 tsp turmeric

For the tempering:
2 green chilli
1 dry red chilli
1/2 cm ginger
1 Tbsp sesame seeds
1/2 tsp cumin seeds
3-4 sprigs of coriander
2-3 Tbsp oil
Salt to taste

1) Wash okra and dry. Cut the edges and slit it lengthwise but not completely such that masala can be stuffed
2) Mix all the stuffing ingredients and stuff it into slit okra. Keep aside for 10 mins and cut it into chunks. I just sectioned it into two.
3) Dry roast 2 Tbsp sesame seeds. Keep aside
4) Grind green chilli, red chilli, ginger, coriander and 1 Tbsp sesame seeds into a fine paste with 2 Tbsp water
5) Heat 2 Tbsp oil in a shallow pan. Add cumin seeds and fry. Add the ground paste and fry for another 30 seconds. Reduce the heat (to medium).
6) Add okra and fry for a minute. Check for salt. Cover and cook for 15-20 minutes - stirring every 5 minutes. Garnish with roasted sesame seeds in the end

Tip: If you feel this to be a bit spicy to your liking, dip it in yogurt while having with rotis :)