Channa Masala

Poori and Channa combine very well. And the channa is yummy when garnished with the red onions, coriander leaves and the lemon juice. This is also a good dish to pack for picnics.

Ingredients:

• Chickpeas - 500g (soaked overnight and cooked for an hour or  canned chickpeas)
• Tomato - 3 medium finely chopped
• Onion - 2 finely chopped
• Ginger - 1 inch chopped with skin
• garlic - 2 pods chopped
• Chilli powder - 1/4tsp
• Turmeric powder - 1/2tsp
• Dry Mango powder - 1/2tsp
• Cumin powder - 1/2tsp
• Coriander powder - 1/2tsp
• Salt - 1/2tsp
• Vegetable oil - 3tbsp
• Water - 150ml
• Coriander leaves - 1bunch in leaves (garnishing)
• Red onion - 1 thinly sliced (garnishing)
• Lemon - thinly sliced for garnishing

Method:

1. In a heavy pan heat the oil
2. Add the onions,ginger and garlic and let them brown.
3. Add the tomato's and the spice powders and mix well.
4. Once the tomato becomes softer and the spices leave an aroma add the chickpeas.
5. Add water and salt.
6. Close the pan and let it cook.
7. Once the gravy is thick, garnish with the red onions and the coriander leaves.
8. Serve Channa masala with lemon slices to go with Pooris or Chapathis.

Ghee Biscuits

Ingredients:

• All purpose /Maida Flour - 1 1/2 cup
• Powdered sugar - 1 cup
• Ghee/Clarified butter - 1 cup
• Salt - 1/4tsp
• Baking powder - 1/2 tsp

Method:

1. Heat the oven to 160˚c.
2. Beat together the sugar and ghee.
3. Mix the flour, salt and baking powder.
4. Now mix the ghee mixture to the flour mixture and make a smooth dough.
5. Make small discs and line them on a baking sheet.
6. Bake these in the preheated oven for 15 mins.

Rasmalai

And the good news is that if you can make Rasmalai's then you know to make Rasgullas too.
If you want colorful rasgullas all you need to do is add edible color to the sugar syrup and let it soak. 

Ingredients:

• Paneer/Indian cottage cheese - 250g
• Sugar - 1/2 cup
• Water - 200ml
• Almonds - 4 +1(for garnishing)
• Pista - 4 +1(for garnishing)
• Cashewnut - 4 +1(for garnishing)
• Milk - 500ml
• Water - Enough to boil the malai
• Sugar syrup - 2 cups

Method:

1. Grate the panneer and make small discs out of it.
2. Cook the discs in boiling water until they turn lighter/transparent.
3. Make sugar syrup by cooking the sugar and water to a thick consistency.
4. Soak the malai in sugar syrup.
5. Grind the nuts and blend them with milk.
6. Boil the milk until it reduces to half.
7. Turn of the heat and drop the malai's in the reduced milk.
8. Store it in the refrigerator for an hour.
9. Chop the extra nuts for garnishing.
10. While serving place the malai's on a plate or a cup and pour the ras (reduced milk) over it.
11. Top it with nuts and enjoy :)

Brinjal fry / Vanakkiya Kathirikkai

This dish is delicious when mixed with white rice and eaten. If you decide to eat it as a side dish it will just melt in your mouth :). Don't forget to combine it with the Paruppu Keerai. 

Ingredients:

• Brinjals/Baby aubergines - 500g (thinly sliced lenthwise)
• Onion - 1 (thinly sliced lengthwise)
• Chilli powder - 1/4tsp
• Turmeric powder - 1/4tsp
• Salt - 1/2tsp
• Vegetable oil - 4tbsp
• Mustard seeds - 1tsp
• Curry leaves - 5-8leaves

Method:

1. Heat the oil in a deep pan/wok.
2. Put the mustard seeds in the oil and let them split
3. Add curry leaves and leave to sizzle.
4. Fry the onions until golden brown.
5. Add the sliced brinjals 
6. Add salt and mix well
7. Mix them well and fry until they turn soft.
8. Serve them hot with spinach dhal/paruppu keerai and white rice.

Naan Bread

Naan bread with Chicken curry and Brinjal fry

Ingredients:

• All purpose flour  - 200g
• Yeast - 2 tsp (dry yeast)
• Sugar - 1tsp
• Salt - 1 tsp
• Lukewarm water - 150ml
• Ghee / Butter - 1tsp

Method:

1. Mix the yeast and sugar in the luke warm water and let it soak for 10mins (until it foams)
2. Add the ghee to the flour and mix well. Then add the salt.
3. Once the yeast foams in the water, pour it in the flour mix.
4. Knead it for 15mins (until it feels elastic).
5. Leave it to raise (covered) for an hour in a warm place.
6. Knead the dough again on a slightly oiled surface.
7. Divide the dough into equal balls and roll them with the rolling pin.
8. Grill the Naan's in a preheated hot grill for 15mins
9. Serve them with Chicken curry and a vegetable fry.

Paasipayaru (Greengram dhal)

Paasipayaru mixed with white rice: a healthy Indian lunch or a perfect side dish for a dinner.

Ingredients : 

• Greengram dhal – 200g
• Onion - 1 finely chopped
• Tomato – 1 finely chopped
• Garlic – 1tsp finely chopped
• Green chilly – 1 or 1/2  (Can be replaced with Red chilly too)
• Vegetable oil – 3 tbsp
• Turmeric powder – 1/8 tbsp
• Curry leaves – 4-5 leaves

Method:

1. Cook the dhal with water (Dhal covered 1inch above in water) with a pinch of salt for 35-40mins until it turns softer.
2. Heat oil in a frying pan and let the mustard seeds split in it.
3. Add the curry leaves, chilies and garlic. 
4. After a minute add the onion and let it turn brown in color.
5. Add the tomato and fry until it turns softer.
6. Stir in the cooked dhal and mash them slightly in the pan.
7. Add salt and mix well.
8. Add in 100ml water and let it cook for another 10mins.
9. Serve with white rice or coriander rice.