Madhu's Kitchen

Hummus

2010-12-06T13:35:00.000-05:00

Hummus is a dip/spread that is made from chickpeas. In fact, hummus is the Arabic word for chickpea. You may notice that many hummus recipes call for garbanzo beans, not chickpeas. Hummus tastes different everywhere. Some types of hummus have a strong lemon flavor, some have an overwhelming garlic flavor, and some hummus has a spicy tone. When making your own hummus, you have to keep your own taste buds in mind. If a recipe calls for a lot of tahini and you don't like tahini, scale down the amount or simply omit it. The fun about Middle Eastern cooking is that the ingredient amounts aren't set in stone. Add a little of this and take away that and you still have a culinary masterpiece!

Hummus is one of the more popular Middle Eastern dips. Served with fresh or toasted pita bread, hummus makes for a great snack or appetizer. Tahini is an important part of the hummus recipe and cannot be substituted. However, it can be omitted.

Source Adapted from here

Ingredients :

• chickpeas or garbanzo beans - 1can or 2 cups

• Liquid from can of chickpeas - 1/4 cup

• Lemon juice (depending on taste) - 3 -5 tbsps

• Tahini - 11/2 tbsp

• Garlic, crushed - 2 cloves

• Salt - 1/2 tsp

• Olive oil- 2 tbsp

Method:

• Drain chickpeas and set aside liquid from can. Combine remaining ingredients in blender or food processor.

Add 1/4 cup of liquid from chickpeas. Blend for 3-5 minutes on low until thoroughly mixed and smooth.

• Place in serving bowl, and create a shallow well in the center of the hummus.

• Add a small amount (1-2 tablespoons) of olive oil in the well. Garnish with parsley (optional).

• Serve immediately with fresh, warm or toasted pita bread, or cover and refrigerate.

• For a spicier hummus, add a sliced red Chile or a dash of cayenne pepper.

Storing Hummus :

• Hummus can be refrigerated for up to 3 days and can be kept in the freezer for up to one month. Add a little olive oil if it appears to be too dry.

Note : While using the chickpeas , boil them till tender soft and use the same boiled water (broth) in the preparation process.

Tahini Process :

Ingredients:

• Sesame seeds /Nuvvulu (white)/Till - 2 cups

• Olive oil or vegetable oil - 1 cup

Method:

• Take a pan and toast the sesame seeds for 5-10 minutes, tossing the seeds frequently with a spatula. Do not allow to brown. Cool for 20 minutes.

• Pour sesame seeds into food processor/grinder and add oil. Blend for 2 minutes. Check for consistency. The goal is a thick, yet pour able texture. Add more oil and blend until desired consistency.

Gongura pachadi/Red Sorrel leaves Pachadi

2010-12-05T23:02:00.002-05:00

Gongura pachadi is famous through out Andhra and without this pachadi no marriage function will be there in Andhra . Gongura is a very rich source of Iron, vitamins, folic acid and anti-oxidants essential for human nutrition. "Gongura" is popular in Tamilnadu as well, which is called "pulichakeerai" in Tamil. The famous combination with "pulichakeerai" is "Ragi Kali/Ragi Mudde", which once used to be a regular food for the people in villages (since these items are easily available in agricultural forms). In Maharashtra markets, it is called Ambaadi (अंबाडी). It is known as Pitwaa in Hindi, Nalitaa Saaga in Oriya, Mestapat in Bengali, Pandi in Kannada and Sorrel Leaves in English. It is a summer crop, and the hotter the place, the more sour the leaf gets.

This gongura pachadi can be done using dry red chilies or green chilies .When red chilies are used , the consistency of the pachadi will be little hard and dry and need more oil while tempering. Green chilies will give a moist consistency and cannot stay for a longer period.

There are 2 varieties of gongura , one is white stem gongura and the other is red gongura .White gongura has a little bitter taste than the red variety . Both of them really taste well. Gongura pachadi with hot rice with a dash of ghee and slice of red onions. Hmmm!!!! no words to express the taste. so Delicious. So here goes the recipe:

Ingredients :

• Fresh Red Sorrel leaves/Gongura Leaves - 2bunches

• Whole dry red chilies - 10

• Green chilies - 3(depending on

• spice level add more)

• Urad dal /Minapappu/black gram dal - 1/2 tbsp

• Senega pappu/chana dal /bengal gram dal - 3/4 tbsp

• Coriander seeds/Dhaniyalu - 1 tbsp

• Salt to taste

• Tamarind pulp - 1/2 tbsp

• Oil - 2 tbsp

Tempering/Seasoning:

• Oil - 3tbsp

• Mustard seeds/Avalu - 1 tsp

• Hing/Inguva- 3 tsp

• Whole Dry Redchillies - 2 (deseeded)

• Curry leaves/Karevepaku - few sprigs (optional)

Method :

• Heat 2 tbsps of oil in a heavy bottom vessel. Add the leaves and tamarind pulp /extract and sauté them until soft and let all the water in the leaves gets evaporated. Remove and let it cool.

• In the same vessel add 1 tbsp oil and add methi seeds and fry till light brown .

• Add coriander seeds,Urad dal,chana dal and dry red chilies and fry stirring constantly till light brown .Remove them and take into a bowl and let them cool down to the room temperature.

• In a grinder , add all the roasted ingredients(methi ,coriander seeds,urad dal,chana dal ,dry red chilies) into a coarse texture.

• Now add the sorrel leaves/gongura leaves and grind once again along with the above grinded seasoning.

• [you grind the chutney /pachadi as per your taste. I like the pachadi to be in a coarse texture instead of a smooth paste.]

• Heat 3 tbsps of oil in a pan and add the mustard seeds/

• Avalu and let them crackle down , now add the inguva /hing and remove from heat and let it completely cool down before adding to the pachadi/chutney.

• Note: Normally for the pickles and pachadi to stay longer the final tempering needs to be added once they are cooled down to room temperature . Especially when adding hing/inguva if added when it is hot ,there is a chance of pickle getting black in color .

• This pickle can be stored in refrigerator and can be used for 15 days and goes well with hot steamed rice, a dash of ghee and sliced red onions.

Tamarind Rice/Chintapandu Pulihora

2010-12-03T17:17:00.001-05:00

Pulihora or Puliyodhara, or Chitrannam is a very common preparation in Andhra Pradesh, Karnataka, Tamil Nadu and Indian cuisine. Puli means sour taste. Pulihora can also be referred as sour rice. It is also known as tamarind rice or lemon rice. In the North coastal part of Andhra Pradesh, people used to call it Saddi but younger generations may not know this name.It is made with tamarind, a spice very popular in southern India.In the districts of Andhra Pradesh, it is considered as the hindus' festival food. It is given as prasadam in temples, were devotees queue to get pulihora after darshan of the God.Pulihora tastes sour, spicy hot and salty at the same time. It is considered to be a good stimulant for a dead tongue. It is easy and inexpensive to cook and is a good stomach filler.As Hindus consider turmeric powder as a symbol of auspiciousness, this dish is cooked for almost all good occasions and during festive days. It is also distributed in temples under the name of Prasad. Other versions of pulihara are made with Un-ripe sour Mangoes, sour pomegranate and lemon.

This is a all time favourite for everyone at my home . If soem relatives are coming or some occasion is there , going out for a picnic or a long distance , festival , No need to mention any occasion pulihora is the first item in the menu list in my home. So here goes the reciepe :

Ingredients :

Rice -1 cup
Water - 2 cups
Tamarind - 1 big size lemon /gooseberry
Bengal gram/Chana dal - 2 tsp
Urad dal/Black gram dal - 11/2 tsp
Mustard seeds - 1 tsp
Green chillies - 4 (depending on spice level)
Red Chillies - 3
Turmeric powder - 1/4 tsp
Curry leaves - few sprigs
Asafoetida/hing/Inguva - 2 tsp
Well Rosated Peanuts - 1 tbsp
Salt to taste
Oil - 2tbsps(for seasoning )

Method :

Take rice in a vessel and wash it thoroughly and discard the water and add fresh measured water to it.(for 1 cup of rice = 2 cups of water ).Place this rice in a pressure cooker or in a electric cooker and cook it till it is done.
Remove the cooked rice from the cooker and spread it evenly ina large plate or vessel and let it cool down .
Soak the tamarind in hot water for 10 min and squeeze thepulp out of it.(the pulp should be thick and not too watery ).
Add this tamarind pulp to the cooked rice and salt to it and mix well.
Cut the green chillies length wise and remove the stalks out of it .
Take another vessel and add oil for seasoning.When the oil is hot enough, add urad dal,chana dal. mustard seeds/avalu, asafoetida,green chillies,curry leaves and red chillies and let them splutter. Add the well roasted peanuts to it and let them also fry for 3 min in the seasoning. Remove from heat and add the turmeric powder and mix well.
Now add this whole seasoning mixture to the cooked rice and mix very well thouroughly to ensure all the seasoning,tamarind pulp and salt everthing gets absorbed into the rice and taste's good.
Serve the pulihora at the room temperature.

Note :

Usually if it is prepared in the morning it tastes good by evening by absorbing all the ingredients in it.
Always better to serev this at room temperature.
Peanuts should be well roasted (crackling sound has to come from the peanuts while roasting) otherwise, peanut inside will be raw and doesn't taste good.
Usually will be there for minimum of 2 days

Wheat Flour dosa /Godhuma Dosa

2010-12-02T14:28:00.002-05:00

After a long time , i am back to blogging . Got a new laptop recently as a birthday gift from my dearest hubby R. So just thought of first clearing all the drafts and then try out the new one’s . In this attempt today i thought of posting one simple ,yet easy and instant breakfast ,healthy breakfast.”Wheat Dosa (Godhuma Dosa) is one of theinstant breakfast which we can prepare when we are running out of time

this is the best one . Here goes the recipe :

Ingredients:

Wheat flour /Chapathi atta -1 cup
Water - sufficient enough to mix the batter
Jeera powder - 1 tsp
Black pepper powder - 1 tsp
Red Mirchi powder - 1tsp
Salt - as per taste

Method :

Mix a cup of wheat flour with 2 cups of water .
Stir in a teaspoon of rd mirchi powder,black pepper powder ,jeera powder and salt .
Thoroughly mix teh batter without any lumps . The consistency of batter must be like the regular dosa batter or like a thick butter milk batter and should be in a pourable consistency not too watery nor too thick .
Don’t let the batter sit for a long time once the batter is ready start pouring the dosa on the hot tawa .
To prepare, the dosas lightly oil the dosa tava .
Heat the tava over medium high and when it is hot pour a ladleful of batter on the hot tawa nd spread it in the shape of a dosa .sprinkle little oil on the surroundings of the dosa and cook for a minute or two.
Wait until the underside of the dosa turns to be golden and then gently turn it to the other side.cook for another minute or two.
Remove and serve hot with any chutney.

Upma

2010-10-25T12:07:00.001-04:00

Upma is one of the south -Indian famous breakfast. It is very easy to cook , Very healthy and nutritious if we add all the vegetables in it. good combination along with allam pachadi.

Ingredients:

Rava / Sooji (Semolina) - 1 cup
Ginger chopped - 1 inch (chopped)
Onion – 1 medium (finely chopped)
Green Chillies – 3 ( cut round wise)
Potato -1 chopped into small cubes
Carrot – 1 chopped(optional)
Green Peas frozen or fresh - ¼ cup
Mustard Seeds /Avalu – 1 tsp
Urad Dal – 1 tsp
Channa Dal – 1 tsp
Salt to taste
Oil – 2 tbsp
Few curry leaves
Few corianders leave (optional)
Ghee - 1 tbsp
Lemon juice to taste

Method:

Heat a heavy bottomed vessel with little ghee in it and roast the rava in a medium –low flame and continuously stir it with a spatula till light brown colour and remove from flame and set aside.
Now heat 2 tbsp oil in a pan and add mustard seeds, channa dal, and urad dal and curry leaves to it and let them crackle and splutter up.
Add onion, ginger and green chillies and sauté for 2-3 minutes / till onions becomes transparent; now add all the vegetables, and salt to taste, and let them cook till tender soft by covering it with a lid.
Now add 3 cups of water and cover the pan and allow it simmer on low heat until the vegetables are done.
Add the roasted rava to it stirring constantly till it becomes little thick and without forming any lumps. Cook for 2- 3 mins and turn off the heat.
Squeeze the lemon juice and add it to the upma (if desired).
Serve hot garnished with cashews and coriander leaves.

Simple Salad for Roti/Chapathi

2010-10-20T14:11:00.000-04:00

Ingredients:

Carrots – 1
Cucumber(Keera) – 1
Capsicum – 1
Onion – 1 small (cut into length wise pieces)
Tomatoes – 1
Red chilli powder – 1 tsp
Black pepper powder – 1 tsp
Salt as per taste
Green chillies – 1 medium size
Lemon juice - 2 tsp

Method:

Wash all the vegetables and cut length wise and sprinkle the red chilli powder, salt and black pepper powder
Cut the green chillies round and small circles and sprinkle them over the salad.
Cut a fresh and lemon small size and squeeze the juice of it and pour it on the top of the salad and mix well with a spoon.
Serve with Roti

Good for health also.

Fresh Vegetable Salad

Stuffed Karela /Kakarakaya /Bitter gourd

2010-10-20T12:43:00.000-04:00

Karela/Bitter gourd/ Kakarakaya is one of the favourites of my hubby R .Every time he brings the Karela I used to cook something in the manner which I know and he never used to like it and used to say it is one of my favourite vegetable and you spoil it every time .So this time I really felt very bad on it and started searching for good recipe on that vegetable , one day I came to know that he likes stuffed Karela which is prepared by my mother in law , so without any delay I immediately called her up to find out the recipe and made a note of how she prepares and one day as a surprise, I prepared this stuffed Karela for R as per my Mother –in law recipe and presented before him . He ate it and he liked it very much and there is a big smile on his face this time. I am so happy by seeing that what else we want when we prepare something for our dear ones and they liked it and ate it. Thanks to my mother in law for her recipe. Here goes the recipe:

Ingredients:

Karela /Kakarakaya – 6 small sizes (preferable)
Dhaniya powder - 1/2 tbsp
Jeera Powder - 1/2 tbsp
Turmeric powder - 1 tsp
Mirchi powder/Red Chilli powder - 3 tsp
Besan - 1 tbsp
Garam Masala powder - 2 tsp
Peanut powder – ½ tbsp (roasted peanut grinded into coarse/fine powder)
Oil - 1 tbsp
Salt as per taste

Seasoning /Tadka / Popu:

Mustard seeds/Avalu – ½ tsp
Jeera seeds – ½ tsp
Hing/Inguva – 1 tsp

Method:

Wash the Karela cleanly with water and cut them length wise keeping the ends intact.
Remove seeds from the Karela and add little salt to it and keep it aside for 10 – 15 min. Meanwhile, take a bowl and mix Besan, dhaniya powder, Jeera powder, turmeric powder, mirchi powder, and garam masala, peanut powder, salt with a little amount of oil and form as a semi powder –paste as shown in the picture below.
Take a vessel and boil quarter vessel water and add the Karela to it and just boil for 10 min in medium flame or till Karela/bitter gourd skin is soft (don’t cook till too soft, be very cautious).
Remove the water from Karela and place them onto a paper towel to absorb the excess water and let them cool off.
Now, place the stuffing inside the Karela and tie a thread to the Karela so that the stuffing doesn’t come out. (Tying of the thread is optional).
Heat one tbsp of oil in a heavy bottomed vessel and add the mustard seeds, Jeera seeds and Hing and let them crackle up then slowly add the stuffed Karela and cover it with a lid. Turn them often with a spatula to ensure that all the stuffing along with Karela is properly cooked.
Turn off the heat and let them cool off and then remove the thread from the Karela and serve hot with Rice.

Mooli Patte Ki Subzi

2010-10-19T17:48:00.000-04:00

Recently when I went to market, I found the leaves of White Raddish (Mooli) and bought them to give a try .It really turned out very well. Even my hubby R liked very well. So this is how I tried it:

Ingredients:

Mooli leaves (white Raddish) – 1 small bunch
Dhaniya powder - 1/2 tbsp
Jeera Powder - 1/2 tbsp
Turmeric powder - 1 tsp
Mirchi powder/Red Chilli powder - 3 tsp
Besan - 1 tbsp
Garam Masala powder - 2 tsp
Oil - 1 tbsp

Seasoning /Tadka / Popu:

Mustard seeds/Avalu – ½ tsp
Jeera seeds – ½ tsp
Hing/Inguva – 1 tsp

Method:

Wash the Mooli leaves cleanly with water and finely chop them .
Take a bowl and mix Besan, dhaniya powder, jeera powder, turmeric powder, mirchi powder, and garam masala with a little amount of oil and form as a semi powder -paste.
Take a heavy bottomed vessel and heat the oil and once the oil is hot enough add all the seasoning items and let them crackle and pop up, now put under medium flame and add the mooli leaves and little salt and mix well and close the lid, let mooli leaves gets cooked till tender soft, cook them for around 10 min.. Stir in the middle with a spatula to prevent from sticking to the vessel bottom.
Now, Sprinkle the powder that is prepared and don’t mix it immediately, just cover it with lid and let it cook for 3-5 min.
Let all the water in the dal get evaporated and comes closer then mix the dal well with a spatula.
Remove from heat and take into a bowl and garnish it with fresh cilantro leaves.
Serve Hot with Rice/Roti.

Punjabi Kadi Pakoras - ICC Event September 2010

2010-10-15T06:00:00.004-04:00

Punjabi Kadi Pakora

This post goes for the ICC event for the month of September 2010.

Hi Friends, Back to ICC event after a gap of two months, before last month we are moving from California to Atlanta and busy in packing and unpacking of things and hence could not participate and last month my Sister-in-law and family came to my place to spend some time together, So no time for me to look into the event also busy in enjoying time with my Sister –in –law and my sweetest nephew. So this time I really don’t want to miss the event and when Srivalli posted the September challenge I was really happy to hear that as Panjabi Kadi Pakoras is one dish I always thought of trying and due to my laziness it got postponed from days to months and finally achieved it today . It’s easy to prepare and my pakoras came out really very well so soft and the kadi came out very well with a thick consistency and pakoras came with a small little tails at the end, By the time R came back to home I served him the hot Kadi pakoras with Roti . Within no time the bowl is completed and my job is to refill the Kadi in his bowl before I eat my 2 rotis. So you can understand how it turned out. There is a small variation in the recipe given by Srivalli , I added ginger, green chillies mix to the yogurt and Besan mixture and the pakoras are only simple Besan balls with a little bit of Baking soda added to it .Thanks to Srivalli for sharing the recipe, So here goes my recipe:

For Kadi

Besan / Senaga-pindi – ¼ cup
Yogurt/ Curd – 1 cup (sour curd is preferably the best)
Green chillies – 3
Ginger – ½ inch piece
Onion – 1 small one cut into length wise
Salt as per taste

For Seasoning:

Methi seeds/Menthulu - 1 tsp
Avalu/Mustard Seeds – 1tsp
Hing /Inguva/Asafatodia – 2 pinch
Dry Red Chillies – 2
Few Curry leaves (optional)
Few Cilantro leaves (optional) for garnishing.

For Pakoras:

Besan – 2 tbsp
Oil for Deep Frying

Method:

For Kadi:

Mix the Besan into yogurt without forming any lumps and add little salt to it and whisk it well. (Don’t forget to add salt to the mix, once we keep on stove top there might be a chance of curd mix getting spoiled)
Grind the green chillies and ginger and add it to the yogurt mixture and keep it aside.
Heat a pan and add some oil for seasoning and add Avalu, Menthulu and Hing and red chillies and once they start spluttering add the length wise cut onions and fry them till transparent or golden brown in colour, stir them in the middle (don’t turn them to black)
Finally add the seasoning with onions to the yogurt mixture and bring the whole mixture to boil.
Mean while, Prepare the batter for pakoras.

Preparation of the Batter for Pakoras:

Take a small bowl with Besan into it and add slowly little bit of water to make semi – thick batter consistency.

Method for Preparing Pakoras:

Make small ball from that batter and drop it in the oil and fry the pakoras till golden brown in the colour and remove them from oil and place them on paper towel to absorb the excess oil.
Soak the pakoras in Luke warm water for a minute and add the Pakoras to the Kadi.

Boil the Kadi along with Pakoras for some 3 min and garnish it with curry leaves and cilantro leaves.

Serve hot kadi with pakoras.


Besan and Yogurt mixture


Onions,Ginger and Green chillies

Onions in seasoning

Pakora (Besan Batter)


Pakora in oil

My Kadi Pakora with little tails (hahaha...)

Pakoras Dipped in Kadi

Punjabi Kadi Pakora

Pulgam Prasadam

2010-10-08T22:12:00.002-04:00

Ingredients:

Basmati Rice / Sona masoori – 1 cup
Yellow moong dal -1 tbsp
Jeera – 2 tsp
Salt as per taste
Water – 11/2 cup

Method:

Wash and drain the water from the rice
Wash and drain the water from the moong dal and add the moong dal to the rice and now add the water to this mix.
Heat the vessel and add the above mix of rice and moong dal until cooked.
Add Jeera and salt while the rice is boiling up and cover it with a lid and cook till rice with moong dal gets cooked (approximately for 10 min in a medium heat ).
Turn off the heat and let it cool down to room temperature.
Add little sugar or a piece of jaggery (bellam) before offering to god as prasadam.

Pulgam Prasadam

Menthikura pappu /Methi leave Dal

2010-10-05T21:58:00.001-04:00

Ingredients:

Frozen methi leaves/Fresh bunch of methi leaves – 1 cup
Toor dal/kandi pappu – 1 cup
Green chillies – 2 or 3
Red chilli powder – ½ tsp
Mustard seeds/Avalu – 1 tsp
Methi seeds – 1 tsp
Jeera – 1 tsp
Hing – 1 tsp
Few sprigs of curry leaves
Few sprigs of fresh cilantro leaves (for garnishing)
Turmeric powder – a pinch
Tamarind extract/Chindapandu rasam – ½ tbsp
Oil – ½ tbsp
Salt – as per taste

Method:

Wash and clean the methi leaves and pat dry the leaves.
Wash and rinse the toor dal along with methi leaves and cook till tender soft in a vessel or pressure cooker.
Add Salt, Red chilli powder, Tamarind extract to the cooked dal and let it boil for 5 min.
Heat little bit of oil for tadka/popu in a vessel , once the oil is hot add mustard seeds, methi seeds , jeera, hing ,turmeric powder and slit green chillies and let them crackle.
Once they start crackling, add the seasoning to the cooked dal and add few sprigs of curry leaves and cook for another 3 min and garnish with cilantro /kothimir leaves and remove from heat.
Serve Hot with Rice/Roti.

Crispy Cabbage Pakodi

2010-09-29T21:21:00.001-04:00

Crispy Cabbage Pakodi

Recently when I went to the grocery store I got cabbage for a less price, so I got 2 cabbages and from then I was thinking apart from curry I want to try something different and was looking on the internet. Luckily I came across cabbage pakodi recipe from here and thought of doing it as an evening snack to R. outside Environment was a bit cool with black clouds in the sky and it was about to rain and I really feel like having pakodi. I started preparing pakodi and by the time R came back home it was full of rain and on the other hand hot hot crispy cabbage pakodi, within no time whole plate of pakodi are completed. What else to say how they have turned out.

Ingredients:

Besan /Senagapindi – 1 cup
Rice Flour /Biyyampindi – ½ cup
Green chillies – 2 (medium hot) [as per the spice level]
Red Chilli powder – 1 tsp
Ginger paste – ½ tsp (original recipe calls for ginger garlic paste but R doesn’t like garlic so I didn’t opt for it)
Large onion – 1 (sliced)
Finely chopped Cabbage – 2 cups
Oil – 1 tbsp
Curry leaves – handful
Salt to taste
Oil for deep frying

Method:

Take a bowl and mix Besan, rice flour, red chilli powder, salt, green chilli – ginger paste, curry leaves, onion, finely chopped cabbage by slowing adding the water; it should not be too watery nor too sticky or hard.
The batter should be medium hard and should be able to drop in oil like fritters.
Heat oil in a heavy bottomed vessel for deep frying and once the oil is hot, drop the batter with your hand like fritters into the oil.
Fry them till golden brown colour on both sides and remove them with a slotted ladle and remove them onto an absorbent paper or paper tissue to absorb the excess oil.
Serve them hot with any tomato sauce and chilli sauce.

Dropping the fritter into oil


Frying pakodi

Cabbage Pakodi

Gulabi Puvvulu/Rose cookies/Rosettes

2010-09-29T15:02:00.000-04:00

It was quite a long time that I am trying to post this recipe, it is lying in my drafts section for a while and finally today I took some time out to post this recipe. While I am in California, one of my dearest friends Anitha and me we both used to go for morning walk and used to discuss on many things like education, people, society and many other things. We both used to have combined studies at my home and then we both used to try together any kind of new recipe which she comes across or me. One day in our normal discussion she told me that she got the Gulabi Puvullu or Rose cookies/Rosettes mould by listening to that I was very happy as it was quite a long time I ate them when mom used to do it . That’s all we both decided to do that on that day and got the mould and started it they turned out very well. But very unfortunately my camera acted too smartly that day so couldn’t take nice snaps. Sorry for that ….

After, I moved to Atlanta, missing all that fun with my friends and special pot lucks without any occasion. Thanks to Anitha for sharing this recipe. Miss you so much….

Ingredients:

Maida - 2 cups
Rice Flour - 1 cup
Sugar-1 ½ cup
Elaichi/ Cardamom powder – 2 tsp
Water- 1 cup
Oil for deep frying
Salt to taste

Method:

Take a vessel and put together rice flour, maida, cardamom powder, salt, and sugar and add slowly the water to make a smooth batter, the batter shouldn’t be too loose and pouring nor the batter shouldn’t be too thick. It should be consistent enough and should form like a dosa batter
Take a heavy bottomed vessel and pour oil for deep frying and heat it till the oil is too hot. Now put the mould in the hot oil (this needs to be done before dipping the mould into the batter).
Remove the mould from the hot oil and dip it in the batter and remove and place it in the hot oil and leave it for less than a minute. Use a spoon/fork to gently shake the mould with it so that the shape of the mould will be left in oil and leaves the mould.
Ensure to keep the heat in a medium flame (or) adjust accordingly to amount of heat required.
When the gulabi puvvu turns into golden colour , turn on both sides and remove from oil using a slotted ladle and remove onto a paper tissue to absorb the excess oil in it .
Repeat the same process till the batter is completed.
Once cool, Store them in an air tight container.

Okra Curry/Bendakaya Kura

2010-09-23T09:55:00.000-04:00

Bhendi/Bendakaya/okra/Lady’s Finger is one of my favourite vegetables. I am very fond of Bendakaya fry , In my childhood days , my father used to say that if you eat bendakaya/Okra/Lady’s Finger your memory power will be increased.I really don’t know to what extent that is true . but that is how i started eating the okra still out of so many vegetables given a choice i will pick up Okra first. i recently learnt from my house owner aunty a variation of this curry.So here goes the recipe:

Ingredients :

Okra - 10 (fresh /frozen)
Dhaniya powder - 1/2 tbsp
Jeera Powder - 1/2 tbsp
Turmeric powder - 1 tsp
Mirchi powder/Red Chilli powder - 3 tsp
Besan - 1 tbsp
Garam Masala powder - 2 tsp
Oil - 1 tbsp

Method :

Wash the Okra cleanly with water and cut it length wise to 1-inch size as shown in picture below.
Take a bowl and mix all the ingredients except Okra with a little amount of oil and form as a semi powder -paste .
Take a heavy bottomed vessel and heat the oil and once the oil is hot enough add okra to it and put under medium flame and let okra gets cooked till tender soft by covering it with a lid for around 10 min.. Stir in the middle with a spatula to prevent Okra from sticking to the vessel bottom .
Now , Sprinkle the powder that is prepared and mix well and keep it covered and let it cook for 3-5 min.
Remove from heat and take into a bowl.
Serve Hot with Rice/Roti.

Janthikalu

2010-09-22T15:38:00.000-04:00

Janthikalu are one of the famous Andhra snack items , if some one are coming to home or some festival is there or if no occasion is there and if summer holidays are coming my mom used to prepare these for us so that we can eat them while playing also. They are very crispy and once you start eating i am sure you will continue doing the same till the tin gets completed. so this the version to my knowledge. There are many variations in preparing this snack. There are many variations in the shapes of the muruku press also. I am trying to do this ever since i came to america but i don’t have that press /aachu. so i am eagerly waiting for that . Recently when we moved from LosAngeles to Atlanta and got settled here ,Luckily we have a indian family upstairs and i found this aachu in their home and after seeing that i couldn’t resist myself to prepare it .Next day, after sending R to office, me and upstair aunty started the work, and finally they turned out very well and crispy. So here goes the recipe of the same:

Ingredients:

Rice flour - 2cups
Besan -1 cup
Jeera - 11/2 tsp
Sesame seeds - 1 tsp ( i don’t have them immediately so i have not used them)
Red chilli powder - 1 tsp
Ajwain(vamu) - 1 tsp
Oil - for deep frying
Salt - 1 tsp

Method:

Take a vessel and mix the rice flour ,besan ,jeera,sesame seeds,ajwain and salt and mix well .
Pour slowly very little amount of water to form the dough , the dough should not be too thick nor too loose. it should be soft enough to press gently through the janthikala gottam,chatram, muruku press.(Be very careful while mixing the water).
Take a heavy bottomed vessel and heat the oil for deep frying ,now take the janthikala press and fill the dough to half of it and gently press in circular motion to get the shape,while your are pressing the shape and when the dough enters into the hot oil the whole vessel is filled with bubbles and hot wave will come onto your face . so be very careful while doing this and once the oil is heat enough put it into medium flame and slowly do it to avoid and spill overs.
Once the janthikalu turns into golden brown color flip to the other side and let both sides turn it into golden brown color remove them using a slotted ladle and place them on a absorbent paper to absorb the excess oil, Continue the same process till the dough is completely.
Store it in air tight container after completely cool down to room temperature.

Vegetarian Spring Rolls

2010-09-20T15:43:00.000-04:00

This is a simple,easy and healthy any time snack . Recently in one of the Indian stores nearby to my place, I have seen these spring roll wrappers , I got them for a less price too. they are just $2 and we can get around 20 wrappers .we need to freeze them and whenever we went just before 15 min take them out and defrost them and stuff it with your choice of vegetables.These are the wrappers i got it from the store :

So here’s the recipe of my version :

Ingredients for filling inside the wrap:

Mixed Vegetables - 1 cup ( Finely chopped cabbage,spring onions,frozen green peas,sweet corn,bean sprouts,shredded carrots )[ these are what i have used , u can use your choice of vegetables]
Onions- 1 small size(finely chopped)
Green Chillies - 2 medium size(finely chopped)
Salt to taste
Black pepper powder - a pinch
Garam masala powder - 1 tsp
Chat masala powder - 1tsp
Oil - for deep frying

Method :

Heat a pan and add some oil to it and add the onions ,green chillies and saute them till the onions becomes transparent or till they turn to pinkish colour , now add the remaining vegetables and cook all the vegetables until tender soft by adding sufficient amount of salt and water to it .
Finally sprinkle the garam masala and chat masala and black pepper powder to the cooked vegetables and mix them thoroughly .
Remove from the heat and let the mix gets cooled down.
Take the Spring roll wrappers sheet and place the stuff inside and roll it up and fold the edges inside and close by applying little bit of water.
Heat a vessel and add oil ,once heated add the spring roll to it and fry it for 2 min or till it turns to brownish red. and remove them onto a paper towel so that any excess oil will be absorbed.
serve hot with any chutney or with tomato sauce.

Nimmakaya Puliora

2010-09-03T13:10:00.000-04:00

Pulihora is very famous dish in Andhra; it comes in many variations such as Tamarind pulihora, Nimmakaya Pulihora, Dabbakaya Pulihora, .and many more. This dish is also used in temples as a “Prasadam”. This dish has all different kinds of taste as it is spicy, sour and salty too. So after a long fasting people like to prefer something like this. In Hindu religion Turmeric is treated as a holy powder and so it is used in all good occasions, as a symbol of that it is normally prepared on any good occasion too. So without any further delay, here goes the recipe:

Ingredients:

· Basmati /Sona Masoori Rice – 1 cup (Cooked till soft)

·Lemons – 1 big size (remove the seeds and squeeze the juice)

Tadka /Seasoning

· Haldi /Turmeric powder – 2 tsp

·Hing/Inguva – 2 tsp

·Mustard seeds /Avalu – 1 tsp

· Jeera – 1 tsp

·Urad Dal/Minnapu – 1 tsp

·Channa Dal/SenagaPappu – 1tsp

· Red Chillies – 2 slit length wise

· Green Chillies – 2 or 3 (slit length wise)

· Peanuts/Pallilu /ground nut – few handful (roasted)

· Curry leaves/Karivepaku – few handfuls (fresh ones)

Method:

· Take a pan ,heat 1 tbsp of oil and add the tadka ingredients , let the mustard seeds pop and now add curry leaves, hing , haldi and let them all splutter for a min.

· Now add roasted peanuts and let them fry for a min along with the tadka and turn off the tadka and keep it aside.

· Take a big plate/vessel and spread the cooked rice in that without any lumps in the rice spread it evenly.

· Now add the above tadka to the cooked white rice and mix well and add the required amount of salt to it and mix well.

· Finally add the lemon juice to the rice and mix well.

· Serve hot.

Janmashtami 2010 – Krishnashtami in 2010 or Gokulashtami

2010-09-01T21:21:00.001-04:00

Source : different internet sources.

Sri Krishna Janmashtami or Krishnashtami, also known as Gokulashtami, is the birthday of one of the most popular deities of Hinduism, Lord Sri Krishna. Janmashtami 2010, popularly known as Krishnashtami, date is September 1, 2010. Smartha Sects celebrate the Janmashtami in 2010 on September 1 and Vaishnava sects celebrate the Krishnashtami 2010 or Gokulashtami in 2010 on September 2. Janmashtami 2010 date in North India is 2nd September (In some places).

Lord Krishna was born on the Astami thithi (eighth day) in Krishna paksha during Shravan month (August – September). It falls in Bhadrapad month as per North Indian Hindi calendars. Lord Krishna’s Nakshatra or the birth star is Rohini nakshatram. The main objective or the aim of Krishnas birth was to demolish the demon Kansa and his evil acts. Kansa is Krishnas maternal uncle.

In the south, the festival is celebrated as Sri Krishnajanmashtami, Janmashtami or Gokulashtami.

In Tamil Nadu in particular Brahmins noth Iyers and Iyengars, Yadhavas, Chettiars, Pillais celebrate the festival. Uriadi or climbing a stick containing a pot of sweet curds is also a major event inVarahur and other parts of Tamil Nadu.

The pooja is performed late in the evening,[Particularly time when Moon rises this time will differ for different places this time will mentioned in Hindu calendar Panchanga as Krishna was born at midnight. Generally, most of the sweets and savouries are prepared on that day. Normally, a Kolam(rice flour drawings on ground), also known as rangoli, drawn specially for the occasion, called ezhakoolam, decorates the front yard. Footprints representing those of Krishna are drawn from the front yard to the pooja room, representing the god entering the devotee's home.

I wish all my friends ,family members and all my well wishers a Happy Krishnajanmashtami, Janmashtami or Gokulashtami.

Kandi Podi /GunPowder

2010-08-22T18:10:00.003-04:00

This is one of my all time favourite powders. Very easy to prepare and when we are running short of any curry or dal at home when can just have this with hot rice and a dollop of ghee/oil. In my childhood days, my mother used to prepare this and mix it with rice and used to give it to us. Uh...Umm. Just thinking of that taste and going back to childhood memories for a while makes me so happy. In Andhra, we call it as “Kandi Podi” /Gun powder, in some other places it is called as Parrupu podi .growing up older day by day I forgot the recipe of how to prepare this powder and started searching over the internet and there are so many variations in it, so finally I found my taste at one destination and tried and really turned out very well and got the same taste as my mom’s. Thanks to Sailu for sharing. Here goes the recipe:

Recipe adapted from: Sailu’s food.com (with a slight variation)

Ingredients:

· Kandi pappu/tuvar dal/toor dal – 1 small cup

· Senaga pappu/bengal gram/channa dal – 1 small cup

· Cumin seeds- 1 1/2 tsp

· Dried red chillies – 8 (adjust to your spice level)

· Asafoetida/hing /Inguva – 1 tsp

· Salt to taste

Method:

·Heat a heavy bottomed vessel and add both the dals and slowly, dry roast on low to medium heat stirring constantly till they turn red. Don’t burn them. Remove from pan and keep aside.

·In the same vessel, add the cumin seeds and toss them on medium heat for 2-3 minutes add the dry red chillies and stir fry for 3-4 mts. Remove from pan and keep aside and let them cool.

· Once cool, grind all the ingredients to a slightly coarse or a rough texture.

· Add salt to taste and asafoetida and combine. Store in an air-tight container.

· Serve hot with white steamed rice and a dollop of ghee.

Kandi Podi

Varalakshmi Pooja - 2010

2010-08-20T06:00:00.009-04:00

Source : hindupad.com and other internet sources.

Vararalakshmi Vratam or VaraLaxmi Puja or Varmahalakshmi Vratham, is an important pooja observed in Andhra Pradesh, Karnataka, Tamil Nadu and some places of Maharashtra and Orissa. Varlakshmi Vratham 2010 or Var Mahalaxmi puja 2010 date is August 20. VarLaxmi Vratam is observed on 2nd Friday during the Shravana masam. Because of any reasons, one who could not able to perform the Vratha on second Friday can observe the Var Laxmi Vrata on any Friday in Shravan maas. Whoever missed to perform the Varalakshmi vrata on August 20, can perform Varlaxmi Vrata on August 27 or September 3 in 2010.

Significance and Importance of Varalakshmi Vratam – Vara Laxmi Vratha Mahatmya:

Lakshmi is the Goddess of wealth and prosperity. Worshipping Goddess Laxmi during Shravan month is highly auspicious because the whole month is dedicated to the divine couple, Lord Vishnu and Goddess Laxmi. Friday is the most auspicious day for Laxmi Devi. Hence, worshipping Lakshmi Devi on Shravan Shukravar is highly meritorious.

Ashtalakshmi showers their blessings on Vara Laxmi Vratha performers:

As the eight forces of the world, known as Ashta Lakshmi – primeval force (Aadi Laxmi), wealth (Dhana Lakshmi), courage (Dhairya Laxmi or Veera Lakshmi), wisdom (Vidhya Laksmi), Children or family development (Santana Laxmi), success (Viajaya Lakshmi), food (Dhanya Laxmi) and strength (Gaja Lakshmi) are dedicated to Goddess Laksmi. Puranas described that observing Vara Laksmi Vratham would bless a woman with all eight energies for life.

For complete vratam and other pooja material , you can find in : http://www.telugubhakti.com/telugupages/Vratas/Varalakshmi/

Wishing all my friends ,family members and people who visit my blog : a Happy Varalakshmi Pooja .

Take Care

Madhavi

Strawberry Banana Pie

2010-08-13T16:09:00.003-04:00

Uh.mmmm !!! It’s So yummy ,tasty ……can’t resist my sweet tooth ,want to have one more bite. .. ha.. It is really looking so yummy . It is one of the Strawberry and Banana Pie that I am telling you about.

While we are moving from California to Atlanta, one of neighbours who used to stay beside my home , she gave this as a small remembrance token. It is really so yummy…and me and R have completed half of the Pie in nothing less than half an hour. Next day I shared the pie to my dearest friends N and P .So over all, we all gave a big publicity to that Pie shop (Polly’s Pie). Just thought of sharing with you all the pie…Have a look at it…

See the fresh strawberries.......... looks so yummy..........uhmmmmmm..

Shravana masam

2010-08-11T18:42:00.002-04:00

Hi Friends,

After a little long gap , settled in Atlanta in a new home , i am back to blogging , Since from yesterday (as per atlanta calender) Shravana masam begins for us. This was my 2nd year after marriage to perform the mangala gauri pooja, Yesterday , was such a day i am too busy in performing pooja and running here and there to get the things done on time for R.

Taking this opportunity , i thought of sharing some information regarding the shravana masam and teh gauri pooja and also would like share my pooja photos too...

Source adapted from : hindu pad and other internet sources.

Shravana Masam or Shravan month or Shravana masam, also known as Sawan mahina, is very auspicious Hindu month. Each and everyday during the Shravana Mas has some significance. In 2010, Shravan month begins on 26th July and ends on 24th August in North Indian Hindi calendars. In Marathi, Gujarati, Kannada and Telugu Panchangam, Shravan mahina starts on 11th August and ends on 8th September.

Mangala Gouri Vratam is done by newly married ladies on Tuesdays in Sravana Masam. Normally newly married ladies do it for 5 years. At the end, there will some Udyapan mentioned in the story, that needs to be performed. The unique aspect in this vratam is getting the Kaajal on the steel spatula while reading/listening the story. The blouse pieces used in the Alankar is to be folded in a triangle shape. The Procedure of doing the Vratam depends on your family's traditions. Hence please speak to the elders in the family too.

Mangala Gouri Puja 2010 – Mangala Gowri Vratam or Mangal Gauri Pooja

Mangala Gouri Puja or Mangal Gowri Vratam, also known as Shravan Mangalvar Vrat, is the most observed austerity falls on Mangalvar in Shravan month (August). Mangala Gowri vrata is dedicated to Goddess Mangala Gauri who is also known as Goddess Parvathi. Mangala Gouri Vratam 2010 dates are – 17 August, 24 August, 31 August, and 7 September in 2010 as per Telugu, Kannada, Marathi and Gujarati calendars. Mangal Gauri Vrat in 2010 dates in Hindi Hindu lunar calendar followed in North Indian states such as Himachal Pradesh, Uttar Pradesh, Bihar, Madhya Pradesh, Chhattisgarh, Uttaranchal, etc. are – 27 July, 3 August, 10 August, 17 August, and 24 August. In 2010, as per North Indian calendars there are 5 Mangalvar in Shravan month and 4 Mangalvar in calendars of Maharashtra, Gujarat, Andhra Pradesh and Karnataka.

Gauri?????

Goddess Gauri is one of the manifestations of Goddess Parvati. She is the divine energy, Mother Goddess. She is considered as a perfect wife for her husband, Lord Shiva. After the conclusion of her ferocious form Goddess Kali (the black Goddess, man-eating manifestation of Goddess Parvati), observed a severe penance to get rid of her black complexion. And she returned as Goddess Gowri, the very pretty young woman with a golden complexion. Goddess Gowri is the most acceptable consort of Lord Shiva.

Being a princess Goddess Gowri accepted her ascetic husband and turned herself into her husband’s way. Goddess Gowri is a clear representation of purity and austerity. She is the Kanya (Kumari or unmarried girl) who has performed severe tapas (penance) to marry Lord Shiva.

Soon will post the pictures taken at my home .

Palakura Ava Pulusu /Spinach stew

2010-08-05T16:20:00.001-04:00

Normally, this stew is made with bachali Kura (in Telugu), but for a change I made it with palak. This stew tastes good with mudda pappu/ simple toor dal and a dollop of ghee in hot white rice. Just by thinking of it, hu… it’s so yummy and mouths watering … you too give a try. Here goes the recipe…

Ingredients:

Bottle gourd – 1 small size (cut into cubes)
Okra /Ladies finger – 4 (cut into 2” length)
Green chillies – 3
Salt as per taste
Cilantro leaves – few handfuls (fresh)
Tamarind pulp – goose berry size / 1 tbsp (all measurements are as per US Standard measuring spoons)
Spinach – 1 bunch (finely chopped and washed)
Red chilli powder – 1 tbsp
Rice flour – 1 tbsp
Mustard seed powder / Rai powder – 1 tbsp

Seasoning:

Menthulu /fenugreek seeds – 1tsp
Avalu/Rai seeds – 1 tsp
Jeera – 1 tsp
Hing – 1 tsp
Red chillies – 1 or 2

Method:

Wash the spinach leaves and finely chopped them and keep it aside.
Take all the chopped vegetables in a vessel along with spinach leaves and boil them by adding sufficient water, salt and turmeric.
Soak the tamarind in hot water for 5 min, and extract the pulp of it.
Take a bowl and add red chillies powder, rice flour and rai powder mix them thoroughly by adding very little water so as to form the mixture into a paste. .
Once all the vegetables and spinach are well cooked and become tender soft, add the above rai mixture to the cooked vegetables, add the extracted tamarind pulp also and let them all boil together for 5 – 7 minutes.
Heat a pan with some oil in it and add all the seasoning items and let them pop up and once they splutter, add to the above stew.
Palak (spinach) Ava pulusu is ready to be served hot.

Vegetarian Pasta

2010-08-04T21:15:00.001-04:00

Hi Friends, after a short break I am back here with a Italian dish “Pasta” which is very famous word. In my home almost in every week one night menu should be Pasta. Of course, after marriage and after coming to US only I came to know about this.So let us just have a look at how this pasta came into existence and some of the different varieties of pasta we have.

Source Adapted from: Wikipedia

Pasta is a generic term for foods made from an unleavened dough of wheat or buckwheat, flour and water, sometimes with other ingredients such as eggs and vegetable extracts. Pastas include noodles in various lengths, widths and shapes, and varieties that are filled with other ingredients like ravioli and tortellini. The word pasta is also used to refer to dishes in which pasta products are a primary ingredient. It is usually served with sauce. There are hundreds of different shapes of pasta with at least locally recognized names. Examples include spaghetti (thin rods), macaroni (tubes or cylinders), fusilli (swirls), and lasagne (sheets). Two other noodles, gnocchi and spätzle, are sometimes considered pasta. They are both traditional in parts of Italy. There are different varieties of Pasta, I am writing the recipe for Penne Pasta. Penne (pronounced /ˈpɛni/ [UK], or /ˈpɛneɪ/ [US]) is a type of pasta with cylinder-shaped pieces. Penne is the plural form of the Italianpenna, deriving from Latin penne (meaning "feather" or "quill"). Penne is a popular ingredient in pasta salads. Penne makes excellent and versatile pasta for many applications because of its very practical design. The hollow centre allows it to hold sauce, while the angular ends act as scoops

Even though there are different varieties of preparing the dishes with different pasta shapes. Below is one recipe which I follow:

Ingredients:

· Pasta – 1 small packet (basically of any shape, I used Penne Pasta shape)

· Olive Oil – 1 tbsp

· Carrots – 2 medium sized cut into small pieces of 1” inch length

· Tofu – 1 small square block cut into small cubes like paneer cubes.

· Onion -1 medium sized cut into small pieces .

· Pasta Sauce – 1 cup (there are many varieties of this available in market; I used Classico Brand (Tomato & Bail flavour).

· Black pepper - crushed 1 tsp

· Black Olives – 8 (I Used TJ’s Black ripened Olives )

Method to cook Pasta:

· Take a large vessel and fill with water. The more the better - pasta only sticks when cooked in too little water.

· Add salt. Salt makes pasta taste better,

· Bring the water to a rolling boil. This means a boil you can't stop by stirring.

· Measure the pasta you need. Pasta generally doubles in size when cooked, so 1 cup uncooked = 2 cups cooked.

· Slowly add the pasta to the boiling water. Ideally, the water shouldn't stop boiling, but if that happens, it's ok.

· Stir and stir some more! Pasta will stick together if it isn't stirred during the crucial first moments of cooking.

· Most pastas cook in 8-12 minutes.

· You can regulate the heat so the pasta/water mixture doesn't foam up and over the vessel sides.

· Really the only way to tell if the pasta is correctly cooked is to taste it. It should be firm, yet tender, with a tiny core in the middle.

· Now drain the pasta and remove the water from it and shake off excess water.

· Add 1 tsp of Olive Oil to the boiled pasta and closed the lid over the pasta.

· This normally makes the pasta shapes resist without sticking with each other.

Cooking the Sauce:

· Take another pan and add ½ tbsp of Olive Oil, make sure that olive oil shouldn’t be too hot at any given point of time.

· Add Onions and sauté them till the time onions colour turns to slight pink colour and becomes transparent.

· Now add carrots and tofu, olives and sauté them in the middle till they are cooked.

· Once cooked now add pasta sauce and stir it well to combine with the cooked vegetables.

· Simmer the heat and cover it with a lid and let it boil for 3 min.

· Turn off the heat and add the crushed black pepper.

Serving the Pasta:

· Take a bowl /Plate add the cooked pasta and on to the top of it add this hot pasta sauce and serve hot.

KalaChana Masala/Senagala masala snack

2010-07-29T20:58:00.000-04:00

Ingredients:

Black channa / Kala Channa – 1 cup (soaked whole night in water)
Green chillies – 2 small sized (finely chopped)
Onion – 1 medium size (finely chopped)
Kothimeer/Cilantro - to garnish
Dry coconut powder/fresh coconut powder – 2 tsp
Carrot- 1 grated
Cumin seeds /Jeera - 1 tsp
Mustard seeds/Avalu – 1 tsp
Curry leaves – few handfuls
Oil-3 tsp
Salt to taste
Lemon juice-1 tbsp
Hing – a pinch

Method:

Boil the soaked black channa (actually they will be brown in colour), by adding little bit of salt.
Boil them till they become soft and remove from heat and let them cool down.
Heat a pan with some oil in it and add cumin seeds, mustard seeds curry leaves to it and let them pop up.
Now add onions, green chillies, grated coconut, grated carrot and stir fry them with a spatula till they are cooked well.
Add the cooked black channa to the above mixture and mix well with a spatula and let it cook for 2 – 3 min.
Sprinkle the lemon juice on the top of it and mix well with a spatula.
Garnish it fresh cilantro leaves.
Kala channa masala is ready to be served hot with rice/roti or as a snack in the evening time.