Black Chickpea Balls

Black chickpea balls / Black channa balls is a deep fried very tasty teatime snack and can be served with mint chutney or tomato ketchup. Black Chickpea Balls / Black Chana Balls recipe is given below with step by step photos.

The following ingredients are needed to prepare Black Chickpea Balls / Black Channa Balls.

Ingredients:-

Black chickpea.   -1/2 cup
Onion.                  -1 big
Green chillies.      -2 tsp
Ginger.                 -2 tsp
Coriander leaves. -2 tbsp
Mint leaves.          -few
Curry leaves.        -1 sprig
Turmeric powder. -1/4 tsp
Red chilly powder.-1/2 tsp
Coriander powder. -1 tsp
Cumin powder.      -1/2 tsp
Garam masala.       -1tsp
Amchur powder.    -1/4 tsp
Chat masala.          -1tsp
Gram flour.            -2 tbsp
Water.                    -2 tsp
Salt.                       -to taste
Oil.                        -for deep frying

Instructions:-

1).Wash and soak black chickpeas in water overnight. Pressure cook soaked chickpeas adding sufficient water till soft.

2). Pulse the cooked black chickpeas in a mixer grinder without adding water.

3). Finely chop onion. Chop green chillies into thin round pieces. Chop and crush ginger. Finely chop coriander leaves, mint leaves and curry leaves. Keep the chopped ingredients on a plate.

Method:-

1). In a mixing bowl add cooked and pulsed black chickpea paste. Add finely chopped onion, thinly chopped green chillies, finely chopped ginger, finely chopped coriander leaves, mint leaves curry leaves, turmeric powder, red chilly powder, coriander powder, cumin powder, amchur powder, chat masala and required salt into the mixing bowl and mix well with pulsed black chickpea paste. Add 2 tbsp gram flour and 2 tsp water into the mixing bowl and mix all the ingredients together and make a thick mixture.

2). Apply little oil on your hand and take the thick black chickpea mixture. Bind and shape the mixture into small balls and keep them on a plate.

3). Heat oil in a deep frying kadai. Once the oil is hot drop the small balls one by one in hot oil and deep fry them until golden brown on medium flame. Once done remove the deep fried black chickpea balls from hot oil using a slotted spoon and transfer to a tissue paper to absorb excess oil.

 4). Transfer the black chickpea balls to a bowl.

Very tasty Black Chickpea Balls are ready to serve hot with mint chutney or tomato ketchup

Aloo Onion Paratha / Potato Onion Stuffed Paratha

 Aloo Onion Paratha / Aloo Pyaz Paratha is a breakfast dish made with wheat flour stuffed with potato onion masala mixture. Aloo Onion Paratha / Potato Onion Stuffed Paratha recipe is given below with step by step photos.

The following ingredients are needed to prepare Aloo Onion Paratha / Potato Onion Stuffed Paratha.

Ingredients:-

Wheat flour. -2 cup
Water.          -1 cup hot
Salt.             -1/2 tsp
Ghee.           -1tbsp
Ghee.           -for roasting

For Stuffing Potato Onion Masala Mixture:-

Boiled Potato.      -4
Onion.                  -1
Green chillies.      -2
Ginger crushed.    -1/2 tsp
Red chilli powder.-1tsp
Garam masala.     -1/2 tsp
Amchur powder.  -1tsp
Coriander leaves. -few
Salt.                      -to taste.

Instructions:-

1). In a mixing bowl add wheat flour and 1/2 tsp salt and mix well. Add water little by little into the bowl and knead the flour and make a firm dough. Add 1tbsp ghee and knead the dough again for 2 minutes and make a smooth and firm dough. Cover and keep aside the soft dough for one hour to rest.

2). Pressure cook potatoes with skin till soft and transfer to a large plate. Peel the outer skin and mash the cooked potatoes without lumps.

3). Finely chop onion., Chop green chillies into very thin round pieces. Chop and crush ginger. Finely chop coriander leaves.Keep aside all the above chopped ingredients.

4). Add finely chopped onion, thinly chopped green chillies, chopped and crushed ginger, finely chopped coriander leaves, red chilli powder, amchur powder, garam masala and required salt into the large plate.

5). Mix together all the above ingredients along with mashed potato in the large plate using your hand and make a thick potato onion masala mixture.

6). Divide the potato onion masala mixture into lemon size masala balls. Potato onion masala balls are ready for stuffing.

Method:-

1). After 30 minutes knead the wheat dough again for a minute and divide it into lemon size dough balls.

2). Take a lemon size dough ball and dust it with some dry flour and roll it into round little thick chapathi.

3). Apply little ghee on the rolled chapathi and place a potato onion masala ball in the center of the rolled chapathi and sprinkle little dry flour over the potato onion masala ball.

4). Fold all sides of the rolled chapathi towards the center and gently press on it with your fingers to remove the air bubbles. Sprinkle little dry flour and roll it evenly from all sides and make a little thick aloo onion paratha.

5). Heat a tawa on medium flame.Place the potato onion masala stuffed paratha on hot tawa. Apply liitle ghee on both sides of paratha. Flip and roast on both sides till brown spots appear on paratha. Transfer the roasted aloo onion paratha to a plate. Repeat the process and make aloo onion paratha with the remaining dough balls and potato onion masala balls.

Aloo Onion Paratha / Potato Onion Stuffed Parathais ready to serve with curd or any other side dish of your choice.

Jackfruit Chips / Ponsa Ghoro Thollolo

Jackfruit chips also known Ponsa ghoro thollolo in Konkani and Chakka varuthathu in Malayalam is a deep fried crispy teatime snack made from matured and unripe jackfruit. Jackfruit Chips / Ponsa Ghoro Thollolo / Chakka Varuthathu recipe is given below with step by step photos.

The following ingredients are needed to prepare for Raw Jackfruit Chips / Ponsa Ghoro Thollolo / Chakka Varuthathu.

Ingredients:-

Unripe Jackfruit.-1medium
Salt.                    -2 tbsp
Water.                 -1/4 cup
Coconut oil.       -for deep frying

Instructions:-

1). Cut a medium size matured and unripe jackfruit into pieces like this.

2). Take out the raw jackfruit bulbs from chopped jackfruit pieces. Remove the jackfruit seeds from it and cut the raw jackfruit bulbs into two halves lengthwise.Keep aside the halved jackfruit bulbs.

 

3). Chop each raw jackfruit bulb halves into medium thin lengthy strips.Keep aside the chopped raw jackfruit bulb strips.

4). In a small bowl add 2 tbsp salt and 1/4 cup of water and mix well. Keep aside the salt water.

Method:-

1). Heat coconut oil in a deep frying kadai on high flame.

2). Once the oil is hot add a small portion of chopped raw jackfruit bulb strips into hot oil and stir well using a slotted spoon.

3). Lower the flame to medium heat and deep fry the jackfruit bulb strips in hot oil.

4). When the jackfruit bulb strips are almost fried and turns to colour change add 1tsp salt water into the hot oil. Deep fry the jackfruit bulb strips till crispy and golden yellow colour. Stir in between with slotted spoon.

5). Once done remove the crispy deep fried jackfruit chips from hot oil using a slotted spoon.

6). Transfer the deep fried crispy jackfruit chips on a tissue paper in a clean and dry bowl to absorb excess oil.

7). Repeat the same process and deep fry the remaining chopped jackfruit bulb strips in hot oil till crisp and golden colour. Crispy Jackfruit Chips / Ponsa Ghoro Thollolo / Chakka Varuthathu is ready.

When cooled to room temperature store the deep fried crispy jackfruit chips in a clean and air tight container and it stays good for a month.

Eggless Wheat Banana Chocolate Cake.

 Wheat banana chocolate cake is an eggless cake made using wheat flour, ripe small bananas, cocoa powder, cinnamon powder, powdered sugar and vegetable oil. Eggless Wheat Banana Chocolate Cake recipe is given below with step by step photos.

The following ingredients are needed to prepare Eggless Wheat Banana Chocolate Cake.

Ingredients:-

Ripe Bananas.      -4 small
Wheat flour.         -1cup
Powdered Sugar.  -6 tbsp or 1/3 cup
Vegetable oil.       -1/4 cup
Vanilla essence.    -1tsp
Baking powder.    -1tsp
Baking soda.         -1/2 tsp
Cinnamon powder.-1tsp
Cocoa powder.      -1tbsp
Cashew nuts. -few for garnishing
Boiled and cooled Milk.- as required

Instructions:-

Sieve wheat flour, baking powder, baking soda and mix well. Add cocoa powder and cinnamon powder in it and mix well. Keep aside the sieved wheat flour cinnamon powder cocoa powder mixture.

Method:-

1). Peel and chop small ripe bananas into small slices. In a mixing bowl add the chopped bananas and mash them well without lumps. Add powdered sugar, vegetable oil and vanilla essence into the mixing bowl and blend along with mashed banana to a smooth paste using electric hand mixer. If the banana paste is thick add little milk. You can grind the above ingredients in a mixer grinder.

 2). Add sieved wheat flour cinnamon powder cocoa powder mixture little by little into the mixing bowl. Mix the banana sugar vegetable oil mixture with wheat flour cinnamon cocoa mixture using cut and fold method with a flat spatula and make a cake batter consistency without lumps.Add little milk if the cake batter is thick. Milk will give moist texture to the cake.

 

3). Preheat oven for 10 minutes at 180 degree C.

 

 4). Grease a cake pan with little vegetable oil. Pour the cake batter into the greased cake pan. Gently tap the cake pan to remove air bubbles.

 

5). Add few cashew nuts on the top of the cake batter. Place the cake pan with cake batter in preheated oven and bake the cake for 30 minutes at 180 degree C.

 

6). Once done remove the cake pan from oven and allow the cake to cool completely.

 

7). When cooled demould the wheat banana chocolate cake from cake pan and transfer to a plate.

Eggless Wheat Banana Chocolate Cake is ready to cut into desired sizes and serve.

Jackfruit idly / Ponsa Idly

 Jackfruit idly / Ponsa idly in konkani is a sweet teatime snack made using ripe jackfruit bulbs, raw rice, grated coconut and jaggery.

The following ingredients are needed to prepare Ponsa idly / Jackfruit Idly.

Ingredients:-

Ripe jackfruit bulbs.- 12
Raw rice.                  -1 cup
Grated coconut.        -1/2 cup
Grated jaggery.         -1/2 cup
Cardamom powder.  -1/2 tsp
Salt.                           -to taste
Coconut oil.-to grease the idly moulds

Instructions:-

1). Remove the jackfruit seeds from ripe jackfruit bulbs. Chop the ripe jackfruit bulbs into small pieces and keep aside.

2). Wash and soak raw rice in water for 4 hours.Drain water and keep aside the soaked raw rice.

Method:-

1). Grind the soaked raw rice along with chopped jackfruit bulbs, grated coconut, grated jaggery, cardamom powder and little salt to a coarse and thick batter without adding water.

2). Transfer the ground thick batter to a bowl. Add 2tbsp of water into the ground thick batter and mix well to make it a idly batter consistency.

3). Grease idly moulds with little coconut oil and pour the ground batter in each greased idly moulds.

4). Boil sufficient water in a idly steamer. Place the idly moulds with batter in the steamer and steam cook it for 20 minutes or until done.

5). Switch off the flame and remove the idly moulds from steamer and allow the sweet jackfruit idlys to cool.

6). Once cooled demould the steamed jackfruit idly from idly moulds using a spoon and transfer to a serving plate.

Sweet and tasty Jackfruit idly / Ponsa idly is ready to serve.

Babycorn Masala Gravy

 Baby corn masala gravy is a very tasty and delicious babycorn curry made with tender baby corns and goes well with chapathi, roti, naan and rice. Babycorn Masala Gravy recipe is given below with step by step photos.

The following ingredients are needed to prepare Babycorn Masala Gravy.

Ingredients:-

Baby corn (tender).-10
Onion.                    -1
Tomato.                  -4
Cashew nuts.          -12
Ginger garlic paste.-1tsp
Cumin seeds.          -1tsp
Bay leaf.                 -1
Cinnamon stick.     -1 inch
Turmeric powder.   -1/4 tsp
Red chilli powder.  -1tsp
Coriander powder.  -1tsp
Garam masala.        -1tsp
Coriander leaves.    -3 tbsp
Water.                      -as required
Salt.                         -to taste
Oil.                        -1tbsp+1tbsp

Instructions:-

1). Take 10 tender baby corns.

Cut each tender baby corns into 2 halves vertically and chop into lengthy pieces. Saute the baby corn pieces in 1tbsp oil for 2 minutes on low flame and keep aside the sauted baby corn pieces.

2). Finely chop onion, tomatoes and coriander leaves and keep aside. Soak 12 cashew nuts in boiled hot water for 10 minutes and grind the soaked cashew nutss to a smooth paste. Keep aside the ground cashew paste.

Method:-

1). Heat 1tbsp oil in wide bottom pan and splutter cumin seeds. Add bay leaf and cinnamon into the pan and saute in oil. Add finely chopped onion and required salt into the pan and saute well till onion turns soft and slight pink in colour. Add ginger garlic paste and saute well till raw smell goes off.

2). Add finely chopped tomatoes into the pan and saute well and cook till tomatoes turn mushy.

3). Add required salt into the pan and mix well.

4). Add turmeric powder, red chilly powder, coriander powder and garam masala into the pan and saute well on low flame.

5). Add ground cashew paste into the pan.

6). Add 1cup of water into the pan and mix the ground cashew paste. Add more water if needed to adjust the consistency. Boil the masala gravy on low flame.

7). Add roasted tender baby corn pieces into the masala gravy and mix well.

8). Cover and cook the masala gravy for 6 to 8 minutes on low flame or till the baby corn pieces are cooked.

9). Add finely chopped coriander leaves into the babycorn masala gravy.

10). Mix all the ingredients in the pan and switch of the flame.

 

Very tasty Babycorn Masala Gravy is ready to serve hot.