Chat Pat Veggy Pakodas

It is raining here like a rainy day. The weather has turned chill and craving to have some pakodas or fried food.
I just checked in the fridge for some vegetables. I could get only the capsicum. Then onions in the basket in my kitchen store. This will be more than enough to fill the pakoda dough.
Just tried some chatpat (fast) pakodas and here they are goes well with  hot cup of coffee or tea or even juice. It can be nice to eat with your lunch.
Lets see the recipe now.

Things Needed :

Onions : 2
Capsicum : 1
Channa flour : 2 to 3 Tablespoons
Rice Flour : 1 Tablespoon
Jeera : 1/2 Teaspoon
Red chilly powder : 1 Teaspoon
Salt : required 
Curry Leaves : 5 to 6
Oil : 1 Cup

Method :

1. Remove the outer skin of onion and wash it. Wash capsium.

2. Cut onions and capsicum in to small pieces. Cut curry leaves into small.
3.Take a bowl and put capsicum, onions, curry leaves , Channa flour (besan) and rice flour.

4. Add salt, jeera and chilly powder. Add a tea spoon of hot oil. Mix it nicely.

5, Keep a frying pan on the fire. Put oil and let it turn hot. (frying temperature).
6. Take a handful dough and squeeze out the dough through your fingers.

7. Fry them nicely till golder brown on both side and remove from the pan.
8. Put it on a kitchen tissue, so that extra oil is absorbed by the tissue.
9. Serve Hot pakodas with a cup of coffee or tea.

Note :
Do not add any water to mix the dough. The dough should be thick. You can add carrots to this pakodas. It should be eaten when it is hot. No need to add any cooking soda.
Time : 10 minutes.
Serves : 2 to 3 .

Capsicum - Tomato Channa

Ready to Serve Capsicum - Tomato Channa

 Capsicum - Tomato Channa is a spicy gravy dish. It goes well with all our indian main food like, plain rice, chapatis, pooris, rotis. dosas and idli. It can be a one of the side dish too.
Kabooli Channa is used with tomatoes and capsicum. There is a little twist in the curry. The spice I used here is puliyogre gojju (gojju combined with tamarind pulp, jaggery (not much), and little roasted groundnut). This puliyogre mixture gives a different tangy taste. I have added Rasam powder and little bit of Garma Masala also.
Lets see some benefits of having Kabooli Channa in our diet.
Kabooli Channa belongs to the legume family or pulses. They are an excellent source of Manganese, fiber, Folate. They also provide essential nutrients like Phosphorus, Iron, Copper, and Protein. They are good for people who suffer from constipation and disorder bowel movement. Kabooli Channa contain good source of anti oxidants. They help to lower the cholesterol level. Kabooli Channa helps to reduces the hot flashes is women during menstruation.
Capsicum - Tomato Channa do not contain onions or garlic and can be prepared for special days, festival days and feast. You can prepare this dish for kitty parties.
Here is a recipe of Capsicum -Tomato Channa which is spicy and tangy and finger licking dish which will be liked by each and every one I am sure.

Things Needed :

Kabooli Channa : 1 Cup
Tomatoes : 5 to 6
Capsicum : 1
Ginger : 1 Table spoon
Jeera : 1/ 2 Tea spoon
Methi Seeds : 1/4 Tea spoon
Puliyogre Mix : 1 Tea spoon (or 1 small marble size)
Salt : Required
Rasam Powder : 1 Tea spoon
Garam Masala Powder :3/4 Tea spoon
Jaggery : 1 Table spoon (Optional)
Coriander Leaves : 2 Table spoons
Oil : 1 Table spoon
Turmeric Powder : a pinch 
Ghee or Butter : 1 Table spoon

Method :

1. Soak Kabooli Chenna for 6 to 8 hours. Pressure cook this for 15 to 20 minutes with sufficient water. Leave it for cooling.
2. Wash and dee seed tomatoes and cut into small pieces. Wash and remove the outer skin of ginger wash again and grate it.

3. Wash and remove the seeds from capsicum and cut into small. 
4.. Keep a pan on the fire and heat. Add oil and jeera. Fry for  10 seconds.

5. Add capsicum and fry nicely till soft. Add tomatoes, Turmeric powder and fry for 2 minutes.

6.  Add methi seeds, rasam powder, garam masala powder and salt. . Mix it nicely and let it cook nicely for a minute.

7.Add boiled channa mix it well and let it cook for 2 minutes.

8. Now put off the gas and add ghee or butter. Add cut coriander leaves and shift the curry to a serving bowl.
9. Serve hot Capsicum Channa with  the choice of your main dish or one of the side dish.
10. You can grate carrots and put on this Channa and it as Channa Chat.

Note :

You can add boiled potatoes to this Channa. Adding garlic or onions is optional. Adding tamarind pulp instead of puliyogre mix is also optional. Adding little jaggery not only adds to the taste, it helps to digest the food easily. Boiling (cooking) channa is a must or else the legume may harden and you may not be able to get the perfect taste. ( It does not digest easily also). Adding ghee instead of butter is optional. I have used home made rasam powder. You can use Maiyya's or MTR Rasam powder as well.
Serves : 4 to 5 
Time : 20 minutes 
+ soaking and cooking time .( 6 to 8 hours for soaking and 30 minutes for cooking)
Preparing Puliyogre gojju:  Soak a ball size (lemon size) of tamarind in hot water for 2 to 3 minutes and squeeze out the pulp. Keep it on the fire and add jaggery  and required salt. Slowly it starts thickening. Add rasam powder and dry roasted sesame powder. once it thickens remove from the pan and you can store them in air tight jars. Add mustard splutter with curry leaves and ingh and add it to the gojju. ( while preparing).

Capsicum, Cabbage, Potato Dry Curry & Sandwich

 

Capsicum, cabbage and Potato dry curry is a simple and easy dish and it goes well with almost all the main dish. I just wanted to prepare some yummy curry and these vegetables invited me to try them. So it is for lunch we had this dry curry and in the evening I used it for preparing bread sandwiches and tikky too. They were super hit  dishes and we all loved it.

The vegetables used here are cabbage, capsicum and boiled potatoes. For the tangy taste I have used green mango gratings and the spices like chilly powder and garam masala powder. ( Added garam masala in the evening while preparing sandwich).
The bread used here is Wheat bread.  You can use any kind of bread or buns even.
Let  us some benefits of using Cabbage in our diet.
Cabbage is good for stomach ulcers, headaches, obesity, skin disorders, jaundice, eye disorders, aging and heart diseases. Cabbage is rich source of Vitamin C. and it is considered as the best source of that vital nutrient. It is one of the best antioxidant. It is very rich in fiber and good for people who suffer from constipation. Cabbage contain good amount of sulphur and it helps to fight infections in wounds and reduces the severity of ulcers. Cabbage is good for bone care and it contain minerals like calcium, magnesium and potassium. Use of cabbage in our diet helps to control blood pressure.
Capsicum, Cabbage, Potato dry curry has no onions or garlic and we can prepare this curry for festival or feast time. It can be served as one of the side dish. It goes well with curd rice.
Here is a recipe of Capsicum, Cabbage and Potato dry curry which is very easy and tasty, even the beginner also can try and enjoy having this curry.

Things Needed:

Cabbage : 1 Bowl
Capsicum : 2
Potatoes : 5 to 6 ( small ones)
Red chilly Powder : 1 Tea spoon
Ginger : 1 Table spoon( a small piece)
Oil : 2 Table spoons
Jeera : 1/2 Tea spoon
Mustard seeds : 1/2 Tea spoon
Urid dal : 1/2 Tea spoon
Ingh : a pinch
Green Mango : 2 Table spoons (Grated)
Curry leaves : 6 to 8 leaves
Coriander leaves : 2 Table spoons
Turmeric powder : a pinch
Salt : to taste

Method :

1.Wash and boil or pressure cook potatoes and leave it for cooling. Remove the skin and keep the potatoes aside.

2. Wash and cut cabbage, capsicum, curry leaves, coriander leaves and grate ginger and green mango.

3. Keep a pan on the fire and heat. Add mustard and urid dal.

4. Let mustard seeds splutter. Add jeera, ingh and curry leaves.

 5. Add capsicum and fry 1 to 2 minutes. Add cabbage and fry on low flame for 2 to 3 minutes. Add grated mango.

 6. Cut boiled potatoes and mix it well. Add turmeric powder and chilly powder. Add salt.
7.Stir slowly and let it cook on low flame for 2 more minutes. Stir in between.

8. Add coriander leaves and mix it again and put off the gas. Shift the ready palya to a serving bowl.

9. Serve with any main dish you prepared.
Note : Do not over cook potatoes. Cook cabbage and capsicum on low flame. Do not add any water. You can add garam masala or any other masala to the curry to make it more spicy. Adding onions and garlic is optional.
Time : 20 minutes.
Serves : 3 

Bread Sandwich can be prepared using Capsicum , Cabbage Potato dry curry.

Things Needed :

Bread slices : 8 (according to your requirement).
Capsicum Cabbage Potato Dry curry : 1 Bowl.
Garam Masala : 1/2 Tea spoon
Ghee or Butter : 3 to 4 tea spoons
a small cup to cut bread as circle.

Method : 

1. Cut bread in circle shape and keep it aside. Mix Garam Masla to the dry curry.

2. Fill in the curry on one side. Cover the other piece of bread.

3. Heat Tava and put these bread sandwiches. Cook on both side till brown. Sprinkle ghee or butter on the top.

4. Serve with ketch up.

You can also try this
Put a ready sandwich in a  plate
Add 2 Table spoons of curd on the top. Sprinkle chat masala or chilly powder on the top. Top up with Om Pudi (thin shev) and serve.

Note : Do not add more ghee while preparing sandwiches. You can apply on the top once it is done.
Serves : 2 
Time : 10 minutes.    

Sweet Potato - Capsicum Dry Curry

                  Ready to Serve Sweet Potato - Capsicum Dry Curry

Sweet Potato - Capsicum Palya or dry curry is a side dish. I do love Sweet Potatoes so much and keep trying dishes using Sweet Potato. This time it is Sweet Potato with Capsicum. and it really a good aromatic tasty dish. We can have them with plain rice, chapati or poori or roti or dosa. This combination of Sweet Potato and Capsicum is a good combo. Not much of spices are used. This can be one of the side dish. Sweet potatoes are used in cooking and many varieties of dishes are prepared. For example, Sweet Potato Upma  Sambar, Dry curry, curd curry and salads and sweet versions with sweet potato are Holige ( Sweet Paratha), Payasa, Halva,  Papad (Happala in Kannada) and many more 
Lets see the benefits of having Sweet Potatoes and Capsicum in our diet. 

Sweet Potatoes are good source of vitamin C and B6 vitamins. They contain potassium and it is helpful for our heart and it lowers blood pressure by maintaining fluid balance and helps to regulate the heart beat. They also help to control blood sugar and maintaining the  energy. Sweet Potatoes contain Vitamin D and it plays an important role in our energy level, moods and helps to build healthy bones, heart , nerves, skin and teeth and it supports the thyroid gland. They contain Iron and iron plays an important role in our body, including red and white blood cell production , resistance to stress, proper immune functions and the metabolizing of protein. They are good source of magnesium also. Magnesium is necessary for healthy artery, blood, bone, heart, muscle and nerve function. They contain high source of fiber and good for digestion.
Adding Capsicum helps to keep our skin clear, prevents rashes and pimples. They contain Vitamin A and Vitamin A is good for eyes and helps to prevent eye diseases. Capsicum is a good pain reliever and it prevents the sensation of pain. It is helpful in treating pain related diseases. It helps to burn more calories. It helps to reduce weight and prevents indigestion. It regulates blood pressure and lower the cholesterol.
"Sweet Potato - Capsicum Dry Curry" do not contain Onions or Garlic and we can prepare this curry on special days and festival or feast. 
 Lets see the recipe.

Things Needed :

Sweet Potatoes : 3 to 4
Capsicum : 1 (Big)
Mustard seeds : 1/2  Tea Spoon
Urid Dal : 1/2 Tea spoon
Jeera : 1/2 Tea spoon
Chilly Powder : 1/2 Tea spoon
Garam Masala Powder : 1/2 Tea spoon

Oil : 1 Table spoon
Ingh : a pinch
Salt : Required
Coconut : 2 to 3 Table spoons
Coriander leaves : 1 Table spoon
Curry Leaves : 5 to 6 

Method :

1. Wash all the vegetables .(Sweet Potatoes, Capsicum, coriander leaves, curry leaves )

2. Grate coconut and keep it aside.
3. Remove the outer skin of Sweet Potato and cut it into small and put it in a bowl of water. Cut capsicum and keep it aside.

4. Now keep a pan on the fire and heat. Put oil, mustard seeds, and Urid dal. Let the mustard spurt. Add jeera and ingh
5. Add curry leaves and Capsicum. Fry for 2 to 3 minutes.

6. Add cut sweet potato pieces and fry for 2 minutes. Add 1/4 cup of water (or less also will do).
7. Add little turmeric powder and mix it well. Cover with lid and cook on low flame.

8. Let all the moisture disappear. Add salt, chilly powder, coconut and garam masala powder.

9. Stir slowly and mix the ingredients nicely on low flame. Add a tea spoon of fresh oil on the top.
10. Let it cook on low flame for 2 minutes. Now turn off the fire
11. Mix it nicely and shift the curry to a serving dish.

12. Add cut coriander leaves and serve with plain rice or chapati. Add a spoon of ghee to a plain rice just before serving.

Note :
Do not add much water. Add little water and just watch. It should not get burnt too. Adding more oil is optional. Adding coconut to the curry is also optional.  ( I have added coconut since it adds to the taste. Adding onions or garlic also an optional. ( I have not added).
Time : 15 Minutes.
Serves : 4.