Kala Chana Jhatpat

It was a lazy sunday morning…Got up late asusual and was pondering on what to make for breakfast..

Asked my husband Rohit, hoping may be he would suggest having breakfast outside:P

But he said make something jhatpat…

I frowned at him and looked into the fridge and what I found!!!

A bowl of Kala Chana which I had soaked a day before and the excess I had kept in the fridge..

so was born this recipe …

 

Ingredients

kala chana – 250 gms.Soaked overnight
green chillies – 2 small sliced and minced
1 big onion- cut into small pieces
turmeric powder – 1/4 tsp
chilli powder – 1/4 tsp

Coriander powder – 1/2 tsp
chana masala powder – 1/4 tsp (I use MDH chana masala powder)
Jeera- 1 tsp
Salt to taste
Hing – one pinch
Coriander for garnish
Oil- 1 tbsp

Method:

Pressure cook the chana for about 4 whistles
Heat oil in a pan
When oil heats up, add jeera and allow it to splutter
Add green chillies and onions and saute till onions become slightly greasy
Add the boiled chana, and the rest of the masalas , salt and saute well
Add hing and garnish with coriander leaves
Jhatpat kala chana is ready to served with a hot cup of ginger Tea

I tell you, It tastes heavenly on a lazy sunday morning )

Try this out!!!

 

Spicy Arbi Recipe

This is one of my favourite recipes..

I tried it out recently and it was delicious:P

Ingredients:

250 gms Arbi (washed and pressure cooked till 3 to 4 whistles)
Coriander leaves for garnish
Salt to taste
1 tsp Turmeric powder
1 tsp chilli powder ( if you require the sabji to be spicy)

For the Tadka
1 tsp jeera
1 tsp mustard leaves
4 – 5 branches of curry leaves
4 pods of garlic – crushed
Oil 3 Tbsp

For the paste:

4-5 Red chillies
1 tsp jeera
1 tsp coriander seeds
6 cloves of garlic
1 tsp of oil
Coarse grind the above by adding very little water.

Method:

1. Take out the arbi and peel and cut them into slices
2. Add the paste made to it ,  mix well and keep aside for 15 mins
3. Take a Kadhai and add the Oil
4. When the oil heats up, add the tadka ingredients and let it splutter
5. Add the Arbi marinated with the paste.
6. Add salt, turmeric powder and chili powder as per your taste.
7. Saute it well and keep the kadhai closed with a lid for 5 mins
8. Open the kadhai, Saute the arbi for a min and then garnish with coriander leaves

Spicy Arbi is ready to be eaten with hot chapathis…
You can also have this sabji with hot rice and rasam.