chana palak, chana masala, ingredients to prepare chana palak

Chana palak

It is prepared with kabuli channa or dried chic-pea with spinach.

Ingredients:

Kabuli channa – 1 cup

Spinach- 4 cups ( cut it into small pieces)

Onions- 2 (cut them into small pieces)

Green chilli, ginger-garlic paste – 2 table spoons

Cumin seeds – 1 table spoon

Channa masala powder – 1 table spoon

Garam masala – 1 table spoon

Yogurt – ½ cup

Salt - as required

Oil – small quantity.

Method for preparation:

Wash the kabuli channa and soak them in water.

Next day, boil them and keep it a side.

In the same way cut the spinach and boil it.

This is a good combination with roti when served hot.

Now, take a bowl, add two spoons of oil, heat it. Then add ginger-garlic paste, green chilli paste, yogurt to it.

After sometime, add garam masala powder, spinach to it and fry till the raw smell is removed completely.

Now, add kabuli channa and salt to it and stir well so that all the mixture gets mixed well and switch to low flame.

When gravy is fully prepared, sprinkle coriander on it and put off the stove.

Lastly, take another pan and add a spoon of oil to it and add channa masala powder to it. Now add this to the channa palak mixture.

Preparing perfect batter to get soft idlis and crispy dosas

Miss your mummy’s delicious crispy dosas? Tired of not getting your batter right? Here, I suggest you a few pointers on how to get perfect batter.

While making the batter for idlis make sure that the ratio of dal and rawa is in the ratio of 1 ½:1.
Make the batter for the idli thick and make sure that it is not completely smooth. It should be a little grainy. Then only, soft idlis can be made.

While you are grinding the ingredients for any batter, make sure that the heat from the grinder does not get to the batter. If it is so, then the batter may get spoiled.
Keep adding small quantities of water into the batter to cool it down
In case of vada preparation, pour water only according to the requirement. If you add too much of water, then the batter absorbs too much of oil during frying.
The batter for vadas should be approximately 10 percent thicker than idlis.

Taro root fry, recipes with taro root, ingredients required to prepare taro root fry, chamagadda fry

Taro root is also called colocasia in English which is chamagadda in telugu. It is a very healthy vegetable. Also it’s leaves are useful in preparing different curries. Now, let’s see the preparation of this taro root fry.

IngredientsTaro root : 6
Green chillies : 6 (cut them into small pieces)
Ginger garlic paste: 1 table spoon
Curry leaves : few
Oil : as required
Onions : 1 (cut it into small pieces)
Coriander seed powder : ½ table spoon
Coriander leaves : 1 table spoon (cut it into small pieces)
Ingredients required for talimpu:

Green gram : 1 table spoon
Bengal gram : 1 table spoon
Mustard, cumin seeds: 1 table spoon
Salt : as required
Chilli powder : as required
Turmeric powder : ¼ table spoon.

Method of preparation:

Boil the taro roots in a cooker for 10 minutes.
After the taro roots gets cooled, peel of the upper layer and cut it to as per the required size.
Heat oil in a pan and then add the talimpu ingredients to it and also the curry leaves to it.
Then add ginger garlic paste, turmeric powder, chillies to it and mix them well
Now, add taro roots to it and add salt and chilli powder as per required and let it fry for 5 minutes.
Lastly, add coriander powder, garnish it with coriander leaves and serve when hot.
This curry is a good combination with chapatti and rice.

Other names:
Chamagadda fry, chama dumpala fry, taro root fry

Carrot boorelu, what are the ingredients required to prepare carrot boorelu, how to prepare carrot boorelu:

Carrot is good for health. Eating raw carrots makes us bored sometimes. So, try this new sweet dish carrot boorelu.

 Ingredients:

Grated carrot – 1 cup

Gram flour besan – ¼ kg

Bread packet – small one

Grated jaggery – 1 cup

Cashew nuts – few

Ghee – 1 table spoon

Cardamom powder – 1 table spoon

Oil – deep fry

Method of preparation:

Take a bowl and heat ghee until it turns into liquid and fry cashew nuts in it. Keep it a side.
Now, in the same bowl, fry grated carrot and after it gets fried well add grated jaggery to it and mix them well.
The jaggery melts and the mixture concentrates into a semi-solid, keep it a side. Prepare small balls of this mixture when it is hot.
Now cut the edges of bread slices and just dip once in water and squeeze the water from the bread.
Keep the carrot mixture ball in the wetted bread and then cover all the part. Make sure that no carrot mixture comes out when frying.
Add oil to the bowl and let it heat for sometime. Now, take the bread balls and dip them once in gram flour besan and fry them.
It’s enough to remove them after they get turned into golden brown.
Now, serve them when hot.

Other names:
Sweet carrot, carrot boorelu.