Chana Phool Makhana

 I can't believe its been 6 months that I posted something here. Its been some year so far. Full of ups and downs. I never thought I would say this but I am tired of riding the roller coaster of life.

Anyway...back to business...err dinner. So....finally I got the courage to buy the "phool makhana" or the lotus seeds when I went to the Indian stores this time. And let me tell you...I found my new fav :)

They have a bit of a chewy texture and if you put them in the curry and don't serve immediately they become small. Not sure how they soak up all the liquid a=yet become small. But they are delicious.

Chana Phool Makhana (Lotus seedas with chickpeas in a tomato based gravy)

Lotus seeds and chickpeas (Chana phool makhana)

Lotus seeds and Paneer (Chana paneer)

Ingredients:

1. 1/2 cups phool makhana (available in Indian stores by the rice packs usually, close to puffed rice)
2. 1 can chick peas drained
3. 2 large or 3 tomatoes
4. 2 inches of ginger about 1 inch in diameter (adjust size accordingly)
5. 1 tablespoon cashew soaked in 2 tablespoons water for 10 minutes
6. 1 tablespoon oil
7. 1 bay leaf
8. 1/2 teaspoon each of cumin
9. 1 teaspoon each of red chilli powder, coriander powder
10. 1 tablespoon dried fenugreek leave
11. 2-3 tablespoons cream

Grind the tomatoes along with hinger

Heat a non stick pan on medium heat and toast the lotus seeds for 7-8 minutes. Put it in a plate until ready to use.

In a pan heat the oil and add the cumin and bay leaf. Add the ground tomato paste and 1 cups water and all the powders and the fenugreek seeds and stir and cook on medium heat for 10-12 minutes until oil starts leaving the sides. Add the cream and cook for 5 more minutes. Add the chickpeas and lotus seeds and stir and cook for 5 more minutes. Enjoy!

Note : Paneer phool makhana : Instead of garbanzo beans add paneer and you get Paneer Lotus seeds 

Garlic Paneer aur Ambada Dal Chawal

Ambada which is red Sorrel leaves in hindi is one of those sour tart leafy greens which either people love or not so much. I happen to be one of those people, who just loveeeees it. I never miss a chance to get it whenever I find it in the Indian stores. There is another version of the Sorrel leaf rice or Gongura Pulihora which is make quite often. The version I made today is different and its equally delicious.

I served it with Garlic Paneer which can be easily changed to Garlic chilli paneer by adding finely chopped green chillies and bell pepper

Garlic paneer (Indian cottage cheese spicy stir fry)

Garlic Paneer

Ingredients:

1. 1 500 gms block of Paneer, cut into 1 inch cubes
2. 2 tablespoons oil
3. 1 tablespoon each of soya sauce, Chinese chilli garlic paste, white vinegar
4. 2 tablespoons tomato ketchup
5. 1 small onion chopped into 1 inch pieces
6. 1/2 teaspoon cumin
7. 1 teaspoon or more finely chopped garlic
8. green onions and cilantro to garnish
9. Few curry leaves and few red chillies

For Marinade:

1. 2 tablespoons corn starch
2. 1/2 teaspoon each of salt, red chilli flakes, ginger garlic paste

Mix the paneer pieces with the marinade items and set it aside for atleast 15 minutes.

Heat 1 tablespoon oil and fry the paneer until it starts getting slightly browned. Drain and set aside. add the rest of the oil and add the cumin, curry leaves and red chillies. Add the onions and the garlic and cook for 2-3 minutes.

mix soya sauce+ketchup+chilli garlic paste+vinegar+1/4 cup water

Add this mixture to the pan along with paneer and stir to combine. Cover and simmer for 5 minutes. Garnish with green onions and cilantro and enjoy

Ambada Dal Chawal (Rice with Sorrel leaves and split peas)

Ambada Dal chaval

Ingredients:

For Sorrel rice

1. 2 cups rice cooked and set aside to cool

3. 1 teaspoon each of salt, aseofotida, sesame seeds

4. 1/2 teaspoon turmeric

5. 2 tablespoons oil

6. 1/2 cup chopped onions

7. 2 cups sorrel leaves

8. 1/3 cup chana dal

9. 1 teaspoon finely chopped ginger

For tempering

1.1 teaspoon each of cumin, mustard seeds, urad dal (black gram),

2. 3 dried red chillies

3. few curry leaves

For Sorrel leaves paste

1. In a pressure cooker cook the sorrel leaves and chana dal with 1/2 teaspoon turmeric for 4-6 whistles and let cool.

2. Grind to a fine paste

In a pan heat the oil and fry  urad dal, cumin, mustard seeds and dried chilli and curry leaves till the seeds start to crackle. Add ginger and onions and fry for a few minutes. Add sesame seeds, turmeric salt and hing and fry for a couple of more minutes. Add the sorrel leaves paste and cook for five minutes. Add the cooked rice and mix well. Cover and simmer for 5 minutes. Garnish with cilantro. Let it cool a bit and enjoy