Friday, March 24, 2017

Kala Channa And Palak Subji. Brown Chickpeas And Spinach Curry

Growing up, I was a huge fan of Popeye and that me a complete spinach devotee. I am always looking for an excuse to include spinach in our recipes. Obvious reason is that it is super healthy. Spinach is very high in vitamins, fibre, folic acid and iron. And the other reason is the lush green colour it provides to meals.

So if you are looking for inspiration or ideas to include palak or spinach in your recipes then see the below recipes:

Today’s recipe is Kala Channa And Palak Subji. Here, I have tried to mix two iron loaded ingridents-kala channa or brown chickpeas and spinach. Rest I would say that the recipe is very much similar to Chole Palak (Chickpeas/garbanzo beans and spinach) curry.
There is sharp taste of garlic and ginger  followed my peppery tang of onions, everything finally smothered with chopped tomato and handful of spices . Homemade garam massala is must in this recipe as it gives the aromatic climax to the curry.

1 cup brown chickpeas/kala channa
1 cup spinach/palak, finely chopped
4 cloves garlic/lehsun, finely chopped
1 small onion/pyaz, finally chopped
2 medium tomatoes/Tamatar, finely chopped
2 tablespoons oil
1/2 teaspoon cumin/jeera
1 teaspoon coriander powder/dhainya powder
1/4 teaspoon turmeric powder/haldi
1/2 teaspoon red chilli powder/lal mirch
1/4 teaspoon garam massala
1 teaspoon lemon juice
Salt to taste
1 teaspoon kasuri methi
4 cups water

Wash the chickpeas. Soak it overnight in water. Next day drain the water. Pressure cook the chickpeas with 3 cups water and 1/2 teaspoon salt for 4-5 whistles. Drain the water and keep the boiled chickpeas aside.
Heat oil in a pan. When oil gets hot, add cumin seeds and let it crackle.
Add garlic and onion. Cook till onions get soft and raw smell of garlic fades.
Throw in chopped tomatoes, coriander powder, turmeric, red chilli powder, garam massala. Add 1/2 cup water. Cook covered on medium flame. The tomatoes must become soft and mushy.
Add chopped spinach and lemon juice. Cover and cook again for 4 minutes.
Add boiled chickpeas and remaining 1/2 cup water. Cover and let it cook from 5 minutes. Remove the lid and cook again for 2 minutes. The consistency should be semi liquid-which means you should be able to see just enough water in the subji.
Garnish with kasthuri methi.
Serve hot.

Be careful while adding salt as spinach contains salt as well.
You can increase or decrease the ratio of spinach and kala channa as per your wish.

Friday, March 10, 2017

Microwave Doodh Peda, Indian Milk Fudge

Happy Holi everyone!!

Some things are best good old style. May be that’s why retro and vintage is so ‘in’ these days. Same goes in flavours I guess. Recently near my office, Dairy Milk guys were giving out samples to try newly launched flavours. Oreo, triple chocolate crunch, toffee nut and what not, I tried all three but I missed the old charm of plain simple Dairy Milk.

Yes, some flavours are best when untouched. Today’s post is also about one such sweet- Plain Peda (milk fudge). Last year during Janamasthmi I was india and there were many flavours available for peda-rose, chocolate, pineapple, thandai, mango etc. What I enjoyed the most was the Plain Doodh (milk) Peda.

That’s why for Holi I bring before you the easy and microwave recipe for Doodh Peda. With busy weekdays in office I tend to look for quick Indian sweets' recipes and this peda fits perfectly in that condition. Like me if you manage office and home together then this speedy recipe is all what you need.

Traditionally making milk peda will take 3-4 hours. Milk is evaporated on a low heat and constant stirring is needed. But this is a new generation peda and is made in microwave. All you need is 4 ingridents and 5 minutes.

Here is how to make Microwave Doodh (Milk) Peda. 

1¾ cups Milk Powder (I used full fat)
1 Can (around 400 gms) Condensed Milk
2 tablespoon ghee
½ teaspoon cardamom powder/elaychi powder
Few Dry Nuts of your choice (optinal)

  1. Take a microwave safe bowl. In it add ghee, milk powder and condense milk. Mix well.
  2. Microwave the mixture on high mode for 1 minute. Take it out, and add cardamom powder. stir with sturdy spoon.
  3. Microwave again for 1 minute. Take it out and stir. Do this 3 more times. (total 5 minutes).
  4. The mixture should be thick. It should be able to form a shape. 
  5. When you are able to handle the heat of the mixture, form the balls. Flatten it slightly and poke your finger in the centre to form a dimple.
  6. Garnish the dimple/holes with chopped nuts.
  7. Let the pedas cool and serve.

Do not let the mixture cool down, else you wont be able to give it desired shape.
You can also use edible rose leaves to garnish.
Some like to add saffron infused water to give nice orangish colour to the peda.