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