Kaala Channa fry

I like to make this very simple, savory dish on days that I feel like snacking all day!

Ingredients:
1 cup black chick peas (Kaala chana)
1/2 tsp mustard seeds
1 pinch asafoetida
4-5 curry leaves
3-4 green chilies
1/4 tsp sugar/jaggery(optional)
2-3 tbsp fresh/frozen coconut
A little oil
Salt

Method:

1. Soak the legumes overnight 
2. Discard water and pressure cook them till they are soft.
3. Heat oil and add mustard seeds. 
4. When they start popping, add curry leaves, green chilies, asafoetida. 
5. Now add cooked chane, salt, sugar/jaggery and cook for 5-6mins. 
6. Garnish with coconut, mix well and serve.

Sheera

Sheera is one of the few sweet dishes I love. The combination with Kaala chana fry and Puri is palin awesome! I distinctly remember having this at a pooja where kids were invited. The taste from childhood still lingers...

Ingredients
1 cup sooji
¾ cup sugar
3 tbsp ghee
1 cup milk
¼ cup raisins
¼ cup slivered almonds, toasted
¼ cup cashew pieces, toasted
2-3 cardamom pods (lightly crushed)
pinch of saffron
pinch of freshly grated nutmeg

Method:

1. In a flat pan on medium high, heat the ghee and add the semolina when just melted.
2. Keep stirring continuously so as not to burn, til the semolina turns light brown in color and a nutty fragrance is emitted.
3. Add the raisins. This may take up to 5-6 minutes.
4. Simultaneously on another burner gently bring the milk to a low boil
5. Add the saffron and let it seep for 5 minutes.
6. Add the warmed saffron milk slowly, while stirring, to the toasted semolina, raisin and ghee mixture so as not to form any lumps.
7. Stir to combine well, reduce the heat to low, cover and let simmer for 4-5 minutes.
8. Stir and add the sugar, nuts, freshly grated nutmeg and the cardamom pods.
9. Cover and let cook for an additional 5 minutes.

Serve immediately and enjoy!

Kaalan (Kerala style kadhi) - Style 2

Kaalan is a typical Kerala Sadhya dish. The primary ingredients are curd, coconut and vegatables like yam or plantain.

Ingredients

100gm Yam sliced into small pieces 
1 Small raw banana
3 Green chillies  with slit edge
1/2 liter Mashed yogurt (without water)
1/2 Grated coconut
1/2tsp Cumin seeds
1tsp Pepper powder 1tsp
1cup Water
1/4tspTurmeric powder
1/2tsp Fried and powdered fenugreek
3tsp Ghee
2 Dried chilli - split into 2
1tsp Mustard
1tsp Ghee
1 sprig Curry leaves
Salt to taste

Method:

1. Remove the skin of the plantain and slice it into small pieces.
2. Grind the coconut and cumin to a smooth paste without adding water. Keep it aside.
3. Dissolve the pepper powder in 1/2cup of water and strain it through a clean cloth.
4. Cook the vegetables in this water.
5. Add the turmeric powder and salt. Stir well.
6. When the water dries, add 1tsp ghee.
7. Pour the yogurt and mix well. Lower the flame.
8. When the curd boils and becomes dry and thick, add the grinded coconut mixture and fenugreek powder into it. Stir well.
9. Brings to a boil and remove from fire.
10. Season with mustard, dried chillies and curry leaves.

Serve with hot rice!