Chana Masala (Chana Salsa Masala)

What to do with an unopened bottle of salsa.. well when you have a perfect blend of sweet, salt and spice - ready in a bottle.. the question rather becomes: what can you not do with it? Here is what I came up with... a new recipe for Channa masala... let us do some justice to the salsa bottle and rename it : The Chana Salsa masala, shall we? ;-)

• Wash 1 can of Chick peas thoroughly and set them aside
• Take just 1 tbsp of chickpeas and grind it into a coarse mixture and set that aside too
• Heat 3tsp of oil in a pan
• Season the oil with mustard seeds, curry leaves, hing, cumin seeds
• Add 1 tbsp of ginger-garlic paste and saute on low flame
• Add 5 green chillies (slit lengthwise and deseeded)
• Add finely chopped red onions (1 medium size)
• Add a pinch of salt and saute the onions till they turn brown
• Add 1/2 cup of Salsa (This is mandatory. ;-) )
• Saute them all till the raw smell vanishes
• Add 1 tsp of red chilly powder, 2 tsp of coriander powder, 1 tsp of paprika powder, 1/2 tsp of cumin powder, a pinch of turmeric powder
• Stir them all well. Sprinkle few drops of water and saute the contents on low flame without burning the spice powders
• Toss chick pea paste and saute for couple more mins
• Now add the whole chick peas to the pan
• Stir well so the masala coats the chick peas
• Add 1.5 cups of water to the pan, taste test & adjust the salt and spices
• Let it simmer for 15 minutes or until desired consistency
• Optional: squeeze few drops of lemon juice (but salsa will have enough sourness.. so it is upto you..
• Serve with Roti/Chapathi

Semiya Kichidi (Vermicelli)

Pattai Avarai Poriyal

Yam Roast (Sweet Potato Fry)

Cho Cho Poriyal

Cauliflower Walnut Kurma

grind - 2 tbsp grated coconut (dry) + 1 green chilly + 2 small garlic pods+ 1 walnut
oil+4 cloves+ 1/4 tsp fennel seeds+ 6 curry leaves+2 green chillies (slit)+1/2 mewd onion chopped+salt+turmeric powder
when onion is translucent add 1 tsp red chilly powder+ 1/2 tsp dhania powder stir for few secs.
once gravy coated onions, add cauliflower florets , saute for couple of mins
add 1 big tomato finely chopped and let everything get cooked well (do not close lid)
when tomatoes are mashed well, add the ground powder and stir for few secs.
add 2 cups of water and cook it on med flame for 10 mins.

Milaga Chutney

The easiest chutney needless to mention the spiciest too. :-)
Grind equal amounts of Garlic and Red chillies along with little salt (per taste) to a grainy texture.
Season liberal amount of oil with curry leaves, mustard seeds, and generous amount of hing.
Pour (yes pour... :-) remember we used 'liberal' amount of oil? I meant what I said. Now be generous with the oil... that is going to pay you back by giving you a palatable chutney that is just spicy enough.. now where am I? oh yeah.. POUR the seasoned oil to the chutney and mix them well. This chutney stays fresh for a week in fridge, ie if you can resist devouring it for that long!

Ragi Yogurt Drink - Kali Koozh - A Porridge

• Make Kali (Ragi Pudding) following this recipe: Ragi Kali
• Let the Kali cool down a little.
• Take desired quantity of Kali in a wide bowl
• Add equal quantity of buttermilk to it
• Toss a handful of finely chopped raw onions, finely chopped green chillies, 2 curry leaves to the bowl
• Mix them all well to make a smooth liquid
• Taste test and add salt per taste
• Serve chilled with pickles/scrambled eggs as side
• Optional: Just before serving you may sprinkle 1 tsp of ground flaxseeds &mix gently .

This makes a wonderful relishing drink for the Summer or a filling breakfast any day.

Vegetable Puff

Valentine's Day Special.. for the Wonderful Man I love ;-)

 A Love Leaf from Thenu's Diary:  A little celebration of Love.. through a tangible token called Veg Puffs. :-P

Now for the recipe:
Filling:

• Boil 1 Potato. Peel and Grate.
• Steam a cup of mixed vegetables of your choice (Peas, Carrot mostly) 
• Gently squeeze out extra water from the veges and coarse grind the vegetables
• In a hot pan, add 3 tsp of oil
• Season it with 1/2 tsp of mustard seeds, a pinch of hing, 1 curry leaf (crumbled to pieces)
• Add 1/2 tsp of ginger-garlic paste, a pinch of turmeric and saute on low flame
• Toss in the ground veges and suate them along for couple of mins
• Add 1/2 tsp of any masala powder (Pav bhaji or garam masala or curry powder)
• Add salt per taste and 1/4 tsp of red chilly powder
• Saute the veges till they all incorporate well (should take about 2 more minutes)
• Optionally add very little butter or ghee or 1/2 tsp of oil
• Mix them well and set it aside to cool

Now make small balls out of the fillings. Make a dent in the middle of each ball and add few drops of Maggi Hot and Sweet sauce. gently close the dent with a thin layer of the same filling. The fillings are ready. Let us see how to assemble them. Before that, you need some sort of edible glue to seal the pastries.. You can either mix Maida with little water and use that OR use Egg Whites..Once you have that ready, proceed further along with the below instructions.

Method:

• Lay your pastry squares (fresh or frozen) on a clean flat surface (cutting board, or plate etc)
• With your fingers apply the egg white (or maida mix) on the top and right edges of the square
• Gently flatten the Vege ball and place it closer to a corner of the square
• Now pull the top right corner of the square to touch the bottom left corner
• This makes a neat triangle covering the filling at the center
• Seal the edges by pressing them together gently. The egg white will make them stick
• Do the same for the rest of the squares
• Place them all on a cookie sheet leaving an inch on all sides around each puff 
• This is to ensure that the puffs have room to expand during the baking
• Using a brush coat the top of the puffs with the remaining egg white  
• Garnish the top with sliced nuts of your choice.. Almonds, pistas, cashews...

Preheat the Oven to 385 degrees and bake it for about 23 to 25 minutes (or until the puff gets that golden brown glaze). Serve it with Chai or as is and ofcourse with your irresistible love. ;-)
Happy Day to all of you!

Cho Cho Paruppu Kootu

1- pressure cook 1/4 cup of chana dhal with little turmeric, 1 tsp of oil  for 1 whistle
2) oil+ curry leaves+hing+urad dhal+garlic pod+onions+salt+turmeric+red chillies+ veges -> cover cook until half done
3) add dhal and cook for 7 mins covered
4) grind 1/4 cup coconut powder+1/4 tsp of ginger-garlic paste (or just ginger paste.. or very little grated fresh ginger)+1 green chilly+1/4 tsp of cum,in seeds
5) add it to vege-dhal mix and cook uncovered for another 5 mins
turn off stove and add few drops of coconut oil for extra flavor.

Beetroot Poriyal

.

Valaipoo Poriyal

Clean the Valaipoo by removing the Stigma and plastic sheath from each flower.
Chop them into tiny pieces. Soak the flowers in buttermilk to prevent oxidation till you cook.
Drain the flowers and pressure cook them for 1 whistle.

• In a hot pan add about 3 tsp of oil and season the oil with a spring of curry leaves, pinch of hing, 4 red chillies, 1 tsp mustard seeds, 1 tsp urad dhal, 1 tsp chana dhal, and 1 tsp cumin seeds, 1 crushed garlic pod
• Add finely sliced onion (1 large) and saute till onions turn color
• Add salt per taste, 1 tsp of turmeric powder
• Toss in the cooked flowers
• Add 1 tsp of red chilly powder (optional)
• Saute the flowers till the ingredients combine well and any excess water evaporates
• Optional: you may add a handful of presoaked split moong dhal , cover and cook on low flame till the dhal is done. sprinkle drops of water if needed time to time.
• Add 1 tbsp of shredded coconut, stir and simmer the stove for another 2 mins
• Serve hot as a side dish.

Avocado Sandwich

• Spread little Mayo or any Ranch of your preference on one side of a slice of bread
• Spread little 'Maggi' Hot and Sweet sauce (or Ketch up) on top of it
• Similarly prepare one more slice of bread
• Slice the Avocado and layer them on top of one bread slice
• Sprinkle little (sea) salt and ground pepper on top
• Place the other slice of bread (dressing side down) on top of the avocado layers.
• Carefully cut the bread into triangles without disturbing the fillings
• Serve them right away or wrap them in clingy shrink wrappers and serve deli style later
• You may refrigerate it for abt 12 hrs. It is perfect take-out for picnics, hiking etc