CHOLE MASALA GRAVY I CHANA GRAVY I WHITE CHICKPEAS GRAVY

Hi dear friends, again we joining here for VEGAN THURSDAY (VT).   

White chickpeas are really very healthy and delicious in all the cuisine. I love to have the white chickpeas more than black variety. I love chola poori with chole masala… wow super tempting recipe and all time favorite  I tried the chole masala for chapathi and poori. It was super delicious with combo of tomato puree, onion and ginger-garlic flavor  You know in the chole masala, I din’t add coconut milk or paste or milk cream… I used rice flavor with little water as vegan cream or you can name it rice cream…  

Surely, I give you guarantee to try the rice cream in your gravy and its helps to thicken the gravy which suits for chapathi, poori n parotta…

Benefits of White Chickpeas

• Chickpeas are a helpful source of zinc, folate and protein.
• Chickpeas are low in fat and most of it is polyunsaturated.
• It’s very high in dietary fibre, so it may helps to weight loss.
• Chickpeas help promote a healthy intestine.
• It will reduce the cholesterol level.
• It’s rich source of magnesium, which assures the cardiovascular health of a person.
• Chickpeas contain phytochemicals, known as saponins, which can act like antioxidants.

Category	Gravies
Regional	India
Preparation Time	5 Minutes (if chickpeas soaked)
Cooking Time	20 Minutes
Servings	5-6

INGREDIENTS

Oil – 1 Tbsp

Cinnamon – 1” inch piece -1

Cloves – 2

Green Cardamom – 1 open

Cumin seeds – 1 Tsp

Onion – 2 Chopped finely

Garlic – 15 crushed or Ginger-garlic Paste – 2 Tsp

Tomato Puree – ½ Cup

Mint leaves – One handful

Turmeric powder – ¼ Tsp

Red chilli powder – 1 ½ Tsp

Coriander powder – 1 Tsp

Garam masala powder – 1 Tsp

Salt – To taste

White Chickpeas (Soaked overnight and boiled) – 1 Cup

Rice Cream – 3 Tbsp (1 Tbsp of rice flour + 2 Tbsp of water or more to get creamy consistency)

Coriander leaves – 2 Tbsp

METHOD

• Heat oil in a pan adds cinnamon stick, cloves and green cardamom (Don’t put unopened cardamom it will burst so open the shell and put it in oil), and cumin seeds and waits it for splutter.
• Sauté garlic for 1 minute then adds onion and sautés it till it turns transparent.
• Add turmeric, red chilli powder, coriander powder, garam masala and salt to it and sauté it for 5 minutes.
• Now pour tomato puree and fry till the oil oozes out.
• Add boiled chickpeas sauté it and add some water and cover the lid. Let it boil for 5 minutes.

• Now add rice cream and cook it for 2 minutes to thicken the gravy.
• Spread the coriander leaves and switch off the flame.
• Serve it hot with chapathi/poori/parotta…

NOTE

• You can add channa masala powder instead of garam masala powder.
• You can add milk cream or thick coconut milk or corn flour paste or chickpeas paste to it instead of rice cream.

PARUPPU VADAI I CHANA DAL VADA I MASALA VADAI

Hi dear friends, hope all are good and enjoyed weekends n active start of the weekdays... Let’s start the week with hot and crispy snack Masala Vadai or Paruppu Vadai. 

In my childhood days I don't have the yummy vada coz I thought it will be very spicy so never touched the vada till 9th STD... How fool am I, is it?? Really i missed the taste till that... But now am seriously love to taste the delicious paruppu vada... 

Category	Snacks
Regional	South India
Preparation Time	3 Hours
Cooking Time	10-15 Minutes
Yields	20 -According to my size of vadai

INGREDIENTS 

Soaked Chana dal - 1 Cup

Onion - 1/2 Cup Chopped 

Garlic - 6 pods 

Fennel Seeds - 2 Tsp 

Dry red chillies - 6-8

Curry leaves - 20

Salt - To taste 

Water - To sprinkle 

Oil - To deep fry

METHOD

• Take one Tbsp of chana dal and put remaining dal in the blender with garlic, fennel seeds, dry red chillies and salt blend it coarsely, if you feel very dry sprinkle some water and blend it.
• Now add with the one Tbsp of soaked dal, put onions and curry leaves mix it well. 

• Heat oil in a pan to deep fry. 
• Take small ball size and flat it and deep fry it in medium flame oil till turns golden brown on both sides. 

• Serve it hot with variety rice or tea time. 

Yummy and Crispy Paruppu Vadai!!!

CHOCO PANCAKE - EGG LESS - A GUEST POST FOR PRIYA SURESH

Hi dear friends, really am very happy, and its my 3rd guest post,  Yeah! I am flying at this time to present my guest post for one of my sweetest blogger friend akka Priya Suresh. When she has announced about the Rendez Vous event, am voluntarily reserved my slot in her fantastic space… I am so energized and very blissfully writing post for her.

Like to see full chit chat with Priya akka and the recipes for the yummilicious Choco Pancake??? Then Click here to read it whole guest post @ Priya akka's space!!!

She is such a lovely, humble, humorous, down to earth sister, and I am so happy to get know her through this virtual world. I always admired her delectable, versatile recipes and her energy. When I first stepped into blogging I found very few regular bloggers who had blog frequently with zeal. She is the one passionate blogger who stood with her steady everyday blogging. I am great fan for her baking goodies, even I used to tell her if you have idea to open bakery then I will sponsor you so that I earn bigggg popularity and money… ;)  

Before I met her through group chat, I never thought that I will be close friend of the great blogger but now I amJ. I got opportunity to chat with her through some of our dearest friends in our group chat… Thanks to them to get possibility to meet the pretty lady Child. We chat a lot and I got to know more about her and our bonding is growing healthy and wish to grow forever… If you permit I’ll talk about her endless, I can’t keep full stop to the speech about her… Am I Right?

Though the event ‘Rendez Vous with A Foodie’ itself evidence of her helping nature, the main motto of this event is to showcase the new food bloggers, their passion and their individual blogs.

I was thinking some special recipes till I sent to her the post.  And finally I have chosen the delicious and chocolate pancake. Other reason to choose the recipe is Priya akka is greatest chocolic person and I hope its best virtual treat for her from me… N hope u all loves the pan cake. 

Yummy Choco Pancake Recipe Here!!!

Thank u so much Priya akka for the wonderful opportunity to make guest post on your space and get chance to meet more lovable bloggers through you!!!

Hope u loved the Choco Pancake!!!

MANGO BANANA SMOOTHIE - 4 FLAVORS MINGLE

Hi dear friends, monsoon has come yet our thirst for cool drinks or fruits are not stopped, Right??? And this is mango season so how can we stay away from the Magic fruit, absolutely am not the one…J I can see your hands too raising with me… You know in mango season I prefer mango drinks only no chance for other fruits except STRAWBERRIES…J Yeah! Am die hard fan for strawberries…

4 Flavors of smoothie - Mango Banana Vanilla Choco

I bought some bananas to bake muffins. So I used one banana for the smoothie, I never tried the combo of banana with mango, if you too not tried the combo, I recommend trying, it’s absolutely amazing combo and garnish with some choco chips to get the choco flavor here n there… 

Category	Beverages - Smoothie
Regional	Universal
Preparation Time	2 Minutes
Cooking Time	NIL
Servings	1

INGREDIENTS

Mango – 1 Big (Alphonsa)

Banana – 1 Big (I used Moris (Pacha vazhaipazham)

Cold Milk – ½ Cup

Vanilla essence – ½ Tsp

Choco Chips – 1 Tsp (Optional for garnish)

METHOD

• Peel the mango and banana chop it and put it in blender.
• Pour 1 Tsp of vanilla essence to the milk mix it once.
• Add the milk into the blender.
• Blend it well.

• Serve it chilled with choco chips garnish.

NOTE

• You can add sugar or honey according to your sweet tooth but I used fully ripened fruits so I didn't add sugar.
• Add more milk if you want thin or you can use yogurt too.
• Adding of cardamom instead of vanilla essence. 

Very yummy combo of 4 flavors!!! 

RAVA PAYASAM/SEMOLINA PUDDING

Hello my dear friends, its long time I posted on Sunday. Usually I don't post any recipes or roundups during weekends but the Sunday is very special and here to post for my lovable APPA (DAD)!!!

I really get very hard time for blogging nowadays as I am quite busy. But I want to post today for “FATHER’S DAY”.

Rava payasam/Semolina Pudding why I said pudding it’s like pudding texture if we diluted with milk it’s like kheer. Moreover its taste was very fabulous and right time to enjoy the payasam now.  

Category	Dessert
Regional	Indian
Preparation Time	2 Minutes
Cooking Time	20 Minutes
Servings	2

INGREDIENTS 

Rava/Semolina - 1/4 Cup 

Sugar - 1/4 Cup + 2 Tbsp

Milk - 250 Ml 

Saffron strands - 4 

Ghee - 2 Tsp + 2 Tsp 

Cashew nuts - 7

Raisins - 7 

Almonds - 1 Tbsp Chopped 

METHOD 

• Boil milk with 100 ml of water and take 2 Tbsp of milk and add 4 strands of saffron and keep it aside. 
• Heat ghee in a pan fry the cashew and raisins and keep it aside and in same ghee or extra Tsp of ghee add rava and roast it for 1 minute on low flame. 

• Now transfer the rava to the boiling milk and cook it for 5 minutes and now pour the saffron milk to it and stir well. 
• After cook the rava add sugar and cook for 5 minutes and switch off the flame. 

• Serve it hot or cold with garnished almonds and cashew nuts. 

YUMMY N CREAMY RAVA PAYASAM!!!

QUICK VIEW RECIPE CARD

BENGALI CHANAR JALEBI / PANEER JALEBI - SNC -9

Hi friend, All you know about the South vs North Challenge which is great thought of wise Divya Pramil from YOU TOO CAN COOK-INDIAN RECIPES. Am not take much time by telling all the details again and again coz must be all you aware of this challenge... Still, if you are not aware of it, plz check the link summaries for the details...

Till now on SNC & Link Summaries

South vs North Challenges SNC- Full Details

No. of Challenges	Challenges given to Southern Team	Challenges given to Northern Team	Winner of the Month
October-12	Bhel Puri Chaat Shruthi Dhingra from Shruti’s Rasoi	Mysore Pak Divya Prakash from Divya’s Culinary Journey	NORTHERN TEAM
November-12	Gulab Jamun Pallavi from  Cook-Eat-Burrp	Adirasam Yashodha from Yashodha’s Kitchen	SOUTHERN TEAM
December-12	Misal Pav Meena Bhatia from Homely Food	Medhu Vada Sherin from  Kuk’s Kitchen	SOUTHERN TEAM
January-13	Mini Rajasthan Ghevar topped with Rabdi Manjula Bharath from Desi Fiesta	Vadakari Ramya Krishnamoorthy from Lemon Kurry	SOUTHERN TEAM (HATRIC)
February-13	Green peas Kachori with Spicy Dum Aloo Sanoli Ghosh from Sanoli’s Kitchen	Paal kozhukattai Tamilarasi Sasikumar from Tamils Kitchen	SOUTHERN TEAM
March - 13	Channa Dal Halwa/Burfi Kirti Choudary from Flavors from my Kitchen	Hyderabad Veg Biryani Swasthi from Indian Healthy Recipes	NORTHERN TEAM
April -13	Khandvi Hetal Acharya from Gujarathi Zaika	Karupatti Aapam Shama Nagarajan from Easy2Cook Recipes	Waiting…
May – 13	Dhokar Dalna Nabanita Das from Esho-Bosho-Ahaare	Qubani ka Meetha Roha  from Hyderabadi Cuisine	Waiting…
June - 13	Bengali Chanar Jalebi Chandrani Banerjee from Cuisine Delights	Chettinad Pakora Kuzhambu Priya Suresh from Priya’s Versatile Recipes	-

Hope you all clear about the concept and other details.. Want to join in SNC... Then no further delay just ping mail to divya.pramil@gmail.com

Category	Dessert
Regional	Indian - Bengali
Preparation Time	10 Minutes - If home made paneer ready
Cooking Time	20 Minutes
Yield	12

INGREDIENTS

Home made Paneer - From one liter of full cream milk 

Maida - 1 Tbsp 

Baking Powder - 1/2 Tsp 

Cardamom Powder - 1/2 Tsp + 1/2 Tsp for sugar syrup

Milk - 1 Tsp

Sugar - 1/2 Cup 

Water - 1 Cup 

Oil - To deep fry 

METHOD

Making of Sugar Syrup 

• Heat a pan add sugar and water boil it and make sticky sugar syrup, when it comes to boil add crushed cardamom pods and set aside. 

Paneer Jalebi

• Make paneer using one liter of full cream milk. 
• Crumble the fresh panner to that add baking powder, maida, milk and cardamom powder and knead it well till get smooth consistency. 

• Take the dough and wet your hands with cold water. Take small amount and roll and twist like pretzel shape. 
• Heat oil and deep fry in low flame until it becomes golden color. 

• Drain excess oil and immediately dunk it to the syrup. 

• Serve it with the syrup garnished with almond and pistachios. 

NOTE 

• Wet your hands with cold water it will give easy rolling without cracking.
• Make sure the oil should be in medium not too hot. 
• Make small jalebis, while dunk in syrup it swells and double the size and syrup should be sticky.

YUMMY JALEBI!!!

QUICK VIEW RECIPE CARD!!!

THANK U SO MUCH Chandrani Didi

TO TAUGHT ME THE GREAT TRADITIONAL AND 

VERY DELECTABLE RECIPE ON MY MENU CARD!!!

THANK U SO MUCH DIVYA TO GIVE THE GREAT OPPORTUNITY ON SNC!!!

Am linking to Chandrani's and Divya's space

CLICK HERE 1 & 2!!!