When you are on a low carb diet you do need some snacks to eat in between meals. I read at a few places about Roasted Chickpeas. Since we started the diet, we brought a big tin of chickpeas from Costco.
Half of the tin I made chickpeas usli. The remaining I decided to make this crunchy yummy roasted chickpeas.
- Drained and washed chickpeas – 2 cups
- 2 tsp olive oil
- Salt to taste
- Red chili Powder to taste
- Drain and wash the chickpeas. I brought the canned ones.
- Place it on a paper towel for 1/2 day so all water is evaporated
- In a bowl add Olive oil and coat the chickpeas.
- Transfer to a baking sheet.
- Bake for 30 minutes in 400 degree F.
- Take out and once cooled, add salt and red chilli powder.
- Stays crunchy for weeks.
- Store in an airtight container.
- 1 cup Cracked Wheat Thick Variety
- 4-5 green chillies
- 1/4 cup frozen peas
- 1 chopped red bell pepper
- 1 chopped green bell pepper
- 4-5 curry leaves finely chopped
- 3 tsp finely chopped cilantro
- Salt to taste
- sugar to taste
- 2 tsp lemon juice
- 1 tsp mustard seeds, 1 tsp channa dal, 1 tsp urad dal, 1/2 tsp turmeric, pinch of hing for seasoning
- First, in a non stick pan or any deep vessel fry the cracked wheat continuously until it turns golden brown. Make sure it doesn’t burn out. Transfer this onto a plate.
- Next, add 2 tsp oil. When it is hot enough add all the seasoning ingredients one after another.
- Add green chillies and curry leaves also.
- Add the peas and bell peppers and 2 cups of water and cover.
- Let this boil until the peppers are cooked.
- Now add salt.
- Once this boils as well, slowly add the cracked wheat.
- While you are adding cracked wheat, make sure there are no lumps, so keep stirring continuously.
- It should look watery when you have added all the cracked wheat. See right side of the picture.
- Now, cover the vessel, and cook on slow fire for another 15-20 minutes, once the wheat is cooked, add finely chopped cilantro and lemon juice.
- Serve with chatnipudi and yogurt.
P.S: Use any vegetables you wish, no potatoes.
Shrikhand is a very popular Maharashtrian sweet dish. It is a very easy sweet dish made out of strained or hung yogurt. As you might have seen, it is very rare that I make any sweet dish. Today when I saw we had 1 box of plain yogurt and 1 box of Greek yogurt, I decided immediately to make this. I wanted to use Mangoes, but since we didn’t have it, and instead had pineapple decided to use that.
No cooking, no baking, no heating, just 4 simple and easy steps.
- 1 cup Greek yogurt or strained yogurt
- 3/4 cup finely granulated sugar – to your taste
- 3-4 rings of pineapple
- Cardamom for taste
- Pinch of saffron
- Beat the Greek yogurt
- Add sugar, and keep mixing
- When it is soft and fluffy, add pineapple slices, saffron, and cardamom
- Chill and serve
- Goes very well with Poori and so I made pooris with Shrikhand.
Here is the pictorial steps.
I posted the benefits of using Curd (Yogurt) for Health and Beauty way back in 2012. The post if you haven’t seen it yet is linked below:
Curd (Yogurt) for Health and Beauty
I have one pot where I am growing Doddapatre – ದೊಡ್ಡಪತ್ರೆ at home. It is called Cuban Oregano in English. Botanical name is Coleus aromaticus.
As I went back to this post, I saw Ms. Deepa Mahishi had posted a recipe for the same. I followed the same steps and created this. It is just out of this world tasty.
- 1 tsp Jeera
- 4-5 black pepper
- 1-2 green chillies
- A bunch of Doddapatre – ದೊಡ್ಡಪತ್ leaves
- 1 tsp Ghee or oil
- Yogurt 2-3 cups
- For seasoning, 1/2 tsp mustard seeds, 1/2 tsp urad dal, 1 sprig curry leaves, hing and 1/2 red chili.
- Wash Doddapatre leaves thoroughly.
- Fry Jeera, black pepper, green chillies, Doddapatre leaves cut into pieces in 1tbsp of Ghee.
- Once it cools down, grid it in mixer with yogurt.
- Make seasoning with Mustard, Urad dal, hing, red chilli and Curry leaves in Ghee or oil.
- Add it to the Tambuli. You can also substitute Spinach for Doddapatre leaves.
So, how should we consume this? I had it as is. No accompaniment. It is just delicious. So, can be had without anything. You can eat it with rice, and make a thicker version and eat it with Chapathi also.
So many of you had asked for the recipe for Modaka – ಮೋದಕ prepared during Ganesha Festival. I had not prepared this one in a long long time. Last year I tried the same and it came out just delicious. We ate it with a dollop of Ghee. Yes, you heard it right, Ghee for a change.
So, here is what you require for preparing this.
Ingredients for the Coconut Filling:
- 2 and 1/2 cups freshly grated coconut
- 2 and 1/2 cups Brown Sugar, or Powdered Jaggery
- 5 Cardamom
- 2 tsp Poppy Seeds, Gasgase fried in Ghee (optional)
- In a heavy bottomed pan , mix both the Coconut and Jaggery as shown below.
- Keep stirring the mixture and make sure it doesn’t stick to the bottom and burn.
- After, 10-15 minutes, the mixture will change its color to dark brown
- If it is too think, just add 2-3 drops of water.
- Once it becomes thick, add the ground Cardamom, and Poppy seeds.
Ingredients for the Dough:
* 1 cup rice flour
* 3/4 cup water – be judicious here
* pinch of salt
* 2 tsp oil
- Boil water in a pan. When it is boiling add salt, oil.
- Slowly mix the rice flour and keep stirring.Turn off the stove.
- When it is easy to handle and still hot, keep kneading the dough.
- When the dough is well kneaded, take a small ball in your palm, flatten the edges, keep the filling and close it.
- When you have completed all of them, place in a pan and steam it in a cooker.I used the Idli stand, steamed 4 at a time.
- Place it in a plantain leaf and offer to Lord Ganesha.
The cucumber instead of Potato was the main change. It was so yummy. If not, there isn’t much difference in the procedure posted earlier also. I forgot to take pictures, and realized after tasting this that it is way too delicious and needs to be posted here.
There are many ways of making Sabudana Khichdi. Over many years I have prepared this, this is one method which is quick and easy and comes out the same way every time I prepare. One of the favorite dishes of my daughter. So, here are the detailed steps to make this. Click on the pictures to see a bigger image.
1/2 pound Sabudana/ Sabudani
1 medium sized Cucumber, finely grated and microwave for 5-6 minutes until tender.
salt to taste
1 tsp haldi
1 tsp mustard seed,
1 tsp channa dal
1 tsp urad dal
hing to taste
6 tbsp oil
Grind the following ingredients in the food processor into coarse powder.
5 tsp groundnuts
5 tsp Putani – Dhalia
6 green chillies
4-5 sprigs Coriander leaves
5-6 curry leaves
Wash Sabudani, drain water completely and leave for a couple of hours in the colander.
Keep sprinkling water as and when you see that the Sabudani is getting dry.
Grind all the ingredients listed above, Mix with the Sabudani.
Add salt also to this mixture. Heat oil, add mustard seeds, hing, channa dal, urad dal. Next add the cucumber and fry for a few minutes. Add Sabudani and mix well. Keep stirring so that the Sabudani doesn’t get burnt at the bottom of the pan. Add water if the Khichadi looks too dry.
Serve with Yoghurt.
Today being Dwadashi and a holiday due to President’s day, and to top that a very cold windy and snowy day, my Husband asked me to make ಹೆಸರು ಬೇಳೆ ಪಾಯಸ – Moong Dal Payasa.
There was literally no milk at home, and I didn’t want to drive to the store. Opened the pantry and saw Coconut milk. So, replaced milk with coconut milk, added almost 1/2 cup chopped nuts. The ಹೆಸರು ಬೇಳೆ ಪಾಯಸ – Moong Dal Payasa was out of this world.
ಹೆಸರು ಬೇಳೆ ಪಾಯಸ – Moong Dal Payasa with coconut milk recipe below.
- 1 cup ಹೆಸರು ಬೇಳೆ – Moong Dal
- 1 and 1/2 cup ಬೆಲ್ಲ – Jaggery
- 4-5 tsp Fresh or Dry Coconut
- 1/ 2 cup Nuts of your choice
- Raisins, and Cardamom
- Oil or Ghee
- 1 can Coconut Milk
- 4-5 Cloves (optional)
- Fry the ಹೆಸರು ಬೇಳೆ – Moong Dal in oil or ghee.
- I also fried the Raisins, cloves along with the ಹೆಸರು ಬೇಳೆ – Moong Dal.
- Add enough water and pressure cool for 2 whistles.
- The ಹೆಸರು ಬೇಳೆ – Moong Dal should still hold its shape and not be completely mushy.
- Once the pressure cools down, add Jaggery, coconut milk.
- Let it boil for a few minutes.
- Fry chopped nuts and add to the ಹೆಸರು ಬೇಳೆ ಪಾಯಸ – Moong Dal Payasa
- Finally, add cardamom.
- Serve hot or cold.
The usual recipe is posted here: