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With so many holidays right around the corner, who doesn’t need a fast and easy dessert (mithai) recipe? This Chewy Walnut and Besan Burfi recipe absolutely fits the bill. Go ahead and let your friends and family think you slaved in the kitchen all day! (more…)
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Simple Syrup is really as simple as it’s name. It just can sometimes get confusing due to the many different applications. Here we simplify it and take the confusion out of it making it even more simpler!
Ingredients:
1st type: for drinks (cocktails and mocktails)
1 part Water
1 part Sugar
2nd type: for diluted drinks (lemonade, ice tea etc)
2 parts Water
1 part Sugar
3rd type: (moisten cakes)
3 parts Water
1 part Sugar
Method:
1. Combine the ingredients and bring to boil on medium heat.
2. Allow the Sugar to dissolve completely.
3. Take it off the flame and allow it to cool
completely.
4. Store in a clean dry container or a jar.
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These days, everyone is looking to replace white rice in their diet. It becomes increasingly more difficult when making South Indian specialties such as idli and dosa, both of which are heavily rice based. This Millet Idli and Dosa recipe successfully replaces a majority of the rice with heart healthy, magnesium rich, hulled millet. Millet idlis are super soft and fluffy and the millet dosas are full-bodied and delicious. Double the batch to make two different meals out of one preparation! (more…)
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Kala Channa Subzi is a a great way to get a high dose of protein and fiber into your diet. This dish can be served as a side dish or a snack. Have it with chapatis or puris or have it by the bowlful.
Soak Time: 8-12 hours
Prep Time: 15 min
Cook Time: 1 hour
Serves: 4-6
Ingredients:
Kala Channa – 2 cups, soaked overnight
Salt – 1 tsp
Water – 4 cups
Oil – 1 tbsp
Jeera / Cumin Seeds – 1/2 tsp
Hing / Asofoetida – 1/8th tsp
Haldi / Turmeric Powder – 1/4 tsp
Curry Leaves – 1 sprig
Onions – 1/2 cup, finely chopped
Ginger – 1 tbsp, minced
Garlic – 1 tbsp, minced
Green Chillies – to taste
Garam Masala – 1/2 tsp
Red Chili Powder – to taste
Coriander Powder – 1 tsp
Cumin Powder – 1/2 tsp
Chaat Masala – 1/2 – 1 tsp
Cilantro – for garnish
Lime Juice – to taste
Method:
1. Wash and soak the Kala Channas overnight.
2. Drain water, add Salt and fresh Water, mix.
3. Pressure cook for 2 whistles,on medium-high then lower flame to simmer and cook for another 45 minutes.
4. Allow the pressure to realease and then open the cooker.
5. In a pan, heat Oil on medium heat. Once hot add Cumin Seeds. Allow them to sizzle.
6. Add in Hing, Turmeric, Curry Leaves, Onions, Ginger, Garlic and Green Chillies.
7. Mix and allow the Onions to turn translucent, approx 2 min.
8. Add the Kala Channas to the Pan (minus the water) and mix.
9. Add in the dry spices – Garam Masala, Red Chili Powder, Coriander Powder, Cumin Powder and Chat Masala.
10 Mix and add a little bit of Water (from the cooker) and allow the spices to cook and mix with the Kala Chanas.
11. Adjust the salt and spices if needed, cook for another 2-3 minutes and it is ready.
12. Garnish with fresh Cilantro and a genrous squeeze of Lime Juice.
13. Serve hot.
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ShowMeTheCurry is not just for the amateur cook or newbie to Indian cooking. Browse through our extensive collection of Indian cooking videos to select from a variety of North Indian Recipes, Punjabi Recipes, South Indian Recipes, Gujarati Recipes, Bengali Recipes, Rajasthani Recipes, Thai Recipes, Indo Chinese Recipes, Kerala Recipes. Our recipe videos include Vegetarian Indian Recipes, Vegan Recipes, Healthy Indian Recipes as well as Nonveg Indian Recipes.
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