INGREDIENTS
Chana Madra
Servings - 2 - 3
INGREDIENTS
Chickpeas - 250 grams
Water - 1.5 litres, divided
Salt - 1 teaspoon
Ghee - 40 milliliters
Cinnamon stick - 1
Black peppercorns - 1/4 teaspoon
Cloves - 3 pods
Green cardamom - 3 pods
Black cardamom - 1 pod
Dry red chili - 1
Cumin seeds - 1 teaspoon
Bay leaf - 1
Cashews - 20 grams
Raisins - 20 grams
Turmeric - 1/2 teaspoon
Red chili - 1 teaspoon
Coriander powder - 1 1/2 teaspoons
Sugar - 1 teaspoon
Nutmeg powder - 1/4 teaspoon
Yogurt - 460 grams
Cauliflower - 200 grams
Salt - 1/2 teaspoon
Fennel powder - 1/2 teaspoon
Water - 100 milliliters
PREPARATION
1. In a bowl, add 250 grams chickpeas, 500 milliliters water and soak for overnight.
2. Take a pressure cooker, add the soaked chickpeas, 1 litre water, 1 teaspoon salt and cover it with lid.
3. Cook until you hear 5 whistles.
4. Open the lid and remove it from heat.
5. Heat 40 milliliters ghee in a heavy skillet, add 1 cinnamon stick, 1/4 teaspoon black peppercorns, 3 pods cloves, 3 pods green cardamom, 1 pod black cardamom, 1 dry red chili, 1 teaspoon cumin seeds, 1 bay leaf and stir well.
6. Add 20 grams cashews, 20 grams raisins and roast for 3 - 5 minutes on medium heat.
7. Add 1/2 teaspoon turmeric, 1 teaspoon red chili, 1 1/2 teaspoons coriander powder, 1 teaspoon sugar, 1/4 teaspoon nutmeg powder and mix it well.
8. Cook for 3 - 5 minutes on medium heat.
9. Then, add 460 grams yogurt and mix it well.
10. Cook for 5 - 7 minutes on medium heat.
11. Now, add 200 grams cauliflower and mix it well.
12. Add 1/2 teaspoon salt, 1/2 teaspoon fennel powder and mix it well.
13. Now, add the boiled chickpeas and mix it well.
14. Cook for 8 - 10 minutes on medium heat.
15. Add 100 milliliters water and mix it well.
16. Cook for another 3 - 5 minutes on medium heat.
17. Remove it from heat.
18. Serve hot.
Sepu Vadi
Servings - 2 - 3
INGREDIENTS
Split black gram - 200 grams
Water - 500 milliliters
Salt - 1 teaspoon
Black pepper - 1 teaspoon
Fennel seeds - 1 teaspoon
Oil - for frying
Water - 1 litre
Spinach - 300 grams
Cold water
Dill leaves - 1 tablespoon
Green chili - 1 tablespoon
Ginger - 1 tablespoon
Cloves - 2 pods
Green cardamom - 2 pods
Black pepper - 1/4 teaspoon
Yogurt - 120 grams
Water - 400 milliliters
Fennel seeds - 1 teaspoon
Cumin seeds - 1 teaspoon
Coriander seeds - 1 teaspoon
Black cardamom - 1 pod
Cinnamon stick - 1
Oil - 30 milliliters
Bay leaf - 1
Tomato - 150 grams
Turmeric - 1/2 teaspoon
Red chili - 1 teaspoon
Salt - 1 teaspoon
Lemon juice - 1 tablespoon