Chole - Chickpeas|Aloo Sambar|Punjabi Recipe

Chana masala or chole sambar is one of the famous dishes in North India. It is an easy and simple Punjabi cuisine made with chickpea and potatoes. This recipe goes well with Plate Indian bread like parathas, batura or pooris, Naan, white rice, and flavoured rice like jeera rice, ghee rice, matar pulao, etc. This recipe goes well with all because of its spicy, saucy and tangy in taste. 

Aloo-Chole is my favourite combination with matar pulao and jeera rice. 

If you like this post, kindly comment below and do share your valuable response. Thank you :)

Ash Gourd Halwa | Boodh Kumbalakai Halwa | Kashi Halwa | DumRoot Halwa Recipe

It is a very popular Indian dessert prepared from ash gourd, sugar, and ghee. It is also called boodh kumbalakai halwa, it is very rich in taste and healthy too. You can prepare ash gourd MajjigeHuli. By clicking the link. It is mainly served during breakfast and lunchtime. Ash gourd halwa is quite popular in the Udupi-Mangalore side. 

  

Usually, food color will be added to make halwa, but no need for any artificial color to prepare ash gourd. One best thing is, this halwa can be stored last long when stored in the fridge. Always use mature ash gourd to save your time. Do not use a food processer, grating ash gourd gives the best texture at last. Gratin the ash gourd and frying is a big deal, but it feels worth your effort after tasing it. 

You can use saffron and cardamon for the best flavor. Adding saffron gives the best color to halwa. along with add crunched cashew, pistachio, almonds, and raisins for best tastes and extra flavor. 

Cuisine: Karnataka | Prepare Time: 15 mins

Cook Time: 30 mins | Serves: 4 

Ingredients:

Grated ash gourd           3 cups/800 grams.

Sugar                             1 cup

Saffron strands               a few

Cardamom powder        1/2 tsp

Ghee                              5 tbsp

Broken Cashews            10

Raisins                           few

Broken Almonds           10

Broken pistachio            5 

Method:

1. Peel off the skin, discard the pulp and seeds inside and grate ash gourd using a grater. 
2. Squeez grated ash gourd and remove extra water from it. 
3. In a large Kadai, add the grated ash gourd and saute the ash gourd on medium heat till all the water evaporates and the ash gourd is cooked and soft. It will take nearly 15-20 minutes. 
4. Once it cooked, add sugar, saffron, cardamom and mix well until sugar dissolves in it. Adjust the sugar as per your taste. 
5. Keep stirring the ash gourd and ensuring that the ash gourd does not burn and stick to the bottom of the pan. 
6. Add ghee to the halwa and continue stirring until the halwa became thicken and leaves the sides of the pan. This will take about 10 minutes. Turn of the flame.
7. In a small pan, heat tbsp of ghee, add broken cashews, almonds, raisins, pistachio, and fry. 
8. Pour dry fruits over halwa and serve hot/cold and refrigerate for a week. 

Recipe Notes:

• Always cook halwa in a low to medium flame to avoid sticky and burning.
• Pick mature ash gourd to prepare quick halwa.
• Sugar should be added after the water evaporates completely.
• Keep string in the whole process of making halwa. 

If you like this post, kindly comment below and do share your valuable response. Thank you :) 

Bottle Gourd Majjige Huli | Sorekai Majjige Huli Recipe

Majjige Huli is simple south Indian recipes prepare with leftover curd/yogurt. It is common on all occasions and it is prepared with water-based vegetables like ash gourd/cucumber/ Mangalore cucumber. It helps to weight loss and diabetes. It is flavored yogurt curry made with grounded coconuts, green chilies, and coriander leaves. 

Majjige Huli is less spicy curry and goes well with steamed rice. Very simple and quick recipe. If you have leftover curd, don't throw because sour curd is perfect to prepare this curry. Moreover, ensure to whisk the curd properly before cooking. 

Cuisine: South Karnataka | Preparation Time: 15 mins

Cooking Time: 20 mins | Serves: 4-5 person

Ingredients.

To grind:

1/4 cup channa dal

1/2 cup grated coconut 

4-5 green chilies

A handful of coriander leaves

2tbs Bengal gram/roasted gram

1tbsp cumin seeds/Jeera

1tbsp Mustard seeds

1tbsp of ginger-garlic paste

pinch of turmeric powder

For tempering:

2tbsp oil

1tbsp mustard seeds

1tsp of asafoetida/Ingu

few curry leaves

chopped ash gourd

2 medium onion

Method:

1. Soak channa dal for 20 minutes before making Majjige Huli.
2. Firstly, the wash bottle gourd well. peel it, deseed it, and cut into cubes size.
3. In a thick bottom pan, add chopped ash gourd along with water and steam/boil in a medium flame, until ash gourd cooked. 
4. In a while, Add the coconut, soaked chana dal, green chilies, ginger-garlic paste, coriander, roasted gram, cumin seeds, mustard seeds, and turmeric into a mixer grinder and make a smooth paste. Keep aside.
5. Once ash gourd cooked, add the ground paste and little water. Mix well and let it boil in a medium flame. 
6.  The Majjige Huli will begin to thicken. At this point stir in the buttermilk and boil for another minute. Turn off the heat.
7. Now, in a separate small saucepan, add tempering ingredients and pour this tempering on Majjige Huli and mix well. 
8. Serve Majjige Huli with hot steamed rice. 

Recipe Note:

• Adding channa dal gives the thickness to Majjige Huli. Make sure to adjust the thickness by adding water. It should not be thick nor thin.
• make sure to turn off the flame after adding curd. (don't over boil after adding curd).
• Majjige Huli tastes best when the yogurt is sour, so do not use fresh curds in this recipe.
• You can also replace bottle gourd with watery vegetables like Mangalore cucumber, green cucumber, white pumpkin(ash gourd).

If you like this post, kindly comment below and do share your valuable response. Thank you :)