Chickpeas chaat

This is very quick / easy / filling & healthy  recipe.

Ingredients

1 cup chickpeas
2 tbsp sev
2 tbsp chopped onions
2 tbsp chopped raw and ripe mangoes
1 tbsp chopped tomatoes
1 tbsp pomegranate (optional)
Few chopped coriander leaves
1 tbsp chopped cucumber
1/4 tsp chopped green chillie ( or a pinch red chillie powder)
1 tbsp lemon juice
Black salt ( or salt ) to taste

Method

Wash and soak chickpeas over night.
Add fresh water, little salt and pressure cook for 4-5 whistles drain water.
In a bowl add boiled chickpeas, onions, tomatoes, mangoes, coriander leaves, cucumber, pomegranates, green chillie black salt and lemon juice mix well.
Finally add save and serve immediately.

Dates and nuts laddu

Sugar free &  very simple laddu.

Ingredients

1 cup deseeded soft dates
1/2 cup roughly chopped dry fruits ( almonds, cashewnuts, pistachios )
1 tsp ghee for greasing

Method

Blend dates in a blender and set aside.
Heat a pan, add dry fruits saute for 2-3 minutes.
Add blended dates, mix well and cook for a minute.

Make samll portions from the above mixture.
Grease palms with ghee and make laddus.
Store them in an airtight container.
Ready to serve dates and nuts laddu.

Note

You can use any other dry fruits of your choice like
walnuts, fig etc... and dessicated coconut also.
It's better to refrigerate them.

Mango falooda

Ingredients

1 cup mango puree
2 tbsp basil seeds (sabja seeds)
2 tbsp vermicelli
1/2 cup milk ( boiled & chilled)
4 tbsp condensed milk
1 scoop + 1 tbsp mango ice cream
1 tbsp chopped mangoes

Preparation

Make mango puree and set aside.
Soak sabja seeds for 30 minutes with enough water,
strain them and set aside.
Boil vermicelli until they are cooked,
strain them and set aside.

In a bowl add 1/4 cup chilled milk, 2 tbsp condensed milk,
1/2 tbsp mango ice cream (optional) soaked sabja seeds mix well.
In another bowl add 1/4 cup chilled milk, 2 tbsp condensed milk,
1/2 tbsp mango ice cream (optional) soaked vermicelli mix well.
Now we have to assimble above all one by one in a serving glass.

Method

In a serving glass first add mango puree.
Then add vermicelli mix gently.
Then add sabja mix.
Finally add a scoop of mango ice cream and chopped mangoes.
Ready to serve mango falooda.

Thenkuzhal Murukku

Ingredients

2 cups rice flour
2 tbsp  urad dhal powder
1 tbsp roasted gram dhal powder ( optional )
1 tbsp butter, 1 tbsp  hot oil
1 tsp jeera
Oil for deep fry
Salt to taste

Method

In bowl add rice flour, urad dhal powder, gram dhal power,
jeera, and salt mix well.
Now add butter& hot oil mix well, add water little by little to make soft dough. ( like chapthi dough )

Heat oil in pan / kadai.
Grease some oil inside the murukku press.
Fill the above dough up to 3/4 of the murukku press.
Now slowly press like a circle in the centre of the hot oil
Cook in medium flame both sides until it's crispy.
Cool completely and store in an airtight container.

Bombay Chutney

Ingredients

2  Onions
1 Tomato
1 green chillie
2 tbsp gram flour
1/4 tsp turmeric powder
1/4 tsp mustard
1/4 tsp urad dhal
Few curry and coriander leaves
2 tsp oil
Salt to taste

Method

In a bowl add gram flour, 1 cup water mix well.
Strain it, add turmeric powder, salt mix well and set aside.

Heat oil in a pan, add mustard when it starts sputtering add urad dhal, green chillie and curry leaves.
Add onions and saute for 2 minutes.
Add tomatoes and saute for another 2 minutes.
Reduce the flame, slowly add the above gram flour water and mix well, stir continuously without any lumps.
Cover and cook for another 5 minutes in low flame.
(stir in between)
Switch off the gas.
Bombay chutney is ready.
Garnish with coriander leaves.
Serve hot with chapthi / poori.

Carrot Rasam

Ingredients

2 Tomatoes

1 Carrot

1/4 cup toor dhal

1 tsp rasam powder / red chillie powder

1/4 tsp turmeric powder

1/4 tsp mustard

1 tsp ghee /oil

A pinch asafoetida                   1/4 tsp freshly crushed pepper 1/4 tsp roasted jeera powder

Few curry and coriander leaves 

Salt to taste

Method

Pressure cook toor dhal tomato and carrot.

Mash dhal with little water and set asid.

Blend tomato and carrots.

In pan add blended tomato and carrot.

Add half glass of water, few curry & coriander leaves, turmeric powder, rasam powder and salt.

Cook for 5 to 6 minutes.

Add cooked toor dhal and adjust water and mix well.

( don't add too much water )

Cook in low flame until rasam becomes frothy.

Add some more coriander lease.

Season with ghee,mustard, jeera and asafoetida.

Ready to serve carrot rasam. 

This rasam can be served as soup also.                            Health benifts 
1. Carrots keeps our blood               sugar  level under control. 
2.  strengthen our bones             3. Rich in vitamin A & K              4. Highly nutritious                      5. Improve eye health                 6. Rich in Fiber                 Tomatos are  great source of vitamin C, potassium, folate, and vitamin C & K.