Coconut Egg Curry - South Indian Style [Anda Curry]

Who doesn't enjoy a delicious lightly spiced flavorful coconut based egg curry? Egg is one quintessential breakfast food loaded with proteins- liked and consumed by all - good thing being a lot of vegetarians also consume it and are known as Eggetarians 😆  Eggs are the most nutritious food on the planet! There is no doubt about it! On top of everything else, they are also cheap, easy to prepare, go with almost any food and taste awesome.

Egg Curry from coastal southern regions of India is made using garam masala and coconut as its main ingredients. I have tried hard to get that exact taste like my mom's, but its tough 😊  I am close to it and have made my peace with it. ✊

I feel restless when I dont have eggs in my refrigerator. I have to stock it up as soon as I see around dozen left. Boiled eggs, scrambled eggs, puffs, egg burji, omelettes, french toast, cakes etc- thats how Eggs are consumed in a healthy and regular basis in my household. It comes to my rescue when I am short on meat at home or for that matter even veggies. There used to be this famous jingle in India- Sunday ho Ya Monday Roz Kaho Ande 🥚 ... a good one indeed :)

 Back home Eggs are treated like a second class citizen 😂. No kidding, when I am chatting with my Mom and if I ask her- "what did you cook for dinner?" There is a sigh in her tone when she says.. just made some egg curry- followed by WHY that decision was made ---like didn't have time to get chicken OR no good variety of fresh fish was available in the market OR due to bad weather she was not able to go get fresh veggies etc etc. So you see what I am saying- justification on why egg curry was made ... 😛

Where as for me here - Egg curry day is like a celebration :) My son is thrilled as he is an ardent and loyal fan of eggs. My husband is neutral - he doesn't enjoy coconut curries so much ...yeh go figure 🙄 ! and Me- full focus on getting the curry taste right just like my Mom's... so its a fun affair.

As a kid, my sister and Mom loved full boiled eggs in the curry whereas me and my Dad loved fresh broken eggs in the curry. Till this date that has not changed. Separate 2 broken eggs always go in my funky-licious Egg Curry/Anda Curry! 

I do not know anyone around me that dislikes eggs. I have a cousin who couldn't eat it due to allergies and I used to feel so bad for her. While growing up my younger cousins gang loved my version of  Plain Omelette. My mom and aunts used to make us omelette loaded with onion/tomatoes/veggies which most of them did not like it then 😁  The same ones that we relish like crazy on Cruises now- 😎

Anyways, Lets get started with the recipe:

Please feel free to modify ingredient quantity as per your taste for spiciness and thickness of curry!

Ingredients:

4 boiled eggs + 2 fresh eggs

3 tbsp oil

1 big onion finely chopped

1 tomato chopped

1 tsp each ginger and garlic paste

salt as per taste

Masala Paste:

1. 5 cloves
2. 1 cardamom
3. 3-4 black pepper
4. 1/2 inch cinnamon
5. 1/4th tsp cumin seeds (jeera)
6. 1/4th tsp sesame seeds 
7. 1/4th tsp poppy seeds
8. 3 tsp coriander seeds
9. 7-8 red dry chillies [adjust as per your taste]
10. 1/2 cup grated coconut + 3 tsp dry grated coconut
11. handful of cilantro leaves
12. 1/4th tsp turmeric

Preparation:

• Roast ingredients from 1-9 in a tsp of oil for few minutes till its fragrant and put it in a blender.
• In the same pan roast coconut  till it is slight brown in color on low heat and then add it to the blender. Add turmeric , cilantro and make a paste by adding water sparingly. Keep aside.
• In a wide mouth utensil heat oil, add finely chopped onions and saute till light brown. Add ginger garlic paste and saute further till the raw smell goes away. Add tomatoes and cook till everything comes together. 
• Now pour the ground masala paste and mix everything nicely. Bring it to a boil. Let it simmer for few minutes. Adjust water and add salt.
• Add the boiled eggs in the curry. You can lightly score the eggs from top to bottom with a knife or you can even lightly roast it in oil with garam masala powder [or chili pwd and turmeric pwd] before adding to the curry, or cut in halves and slide it in the curry- choice is yours! 
• Once the curry starts to simmer again - slowly break the remaining 2 fresh eggs and slide it in the curry. Leave it alone for 5-8 mins on low-med flame till the eggs are done. You can give it a light handed stir in between.
• Enjoy it with rotis or just plain rice or jeera rice. It super yum!

njoY! happY cookinG!!

Your feedback is important to me. If you have tried any recipes from Pinch of Swad, feel free to share with us.

You may also like Egg Biryani, Halloween Pizza Mummies, Chicken biryani

Health Benefits:

Incredibly nutritious food! In fact, eggs are pretty much the perfect food. They contain a little bit of almost every nutrient you need. Whole eggs are among the most nutritious foods on the planet, containing a little bit of almost every nutrient you need. Omega-3 enriched and/or pastured eggs are even healthier. Eggs are high in cholesterol, but eating eggs does not adversely affect cholesterol in the blood for the majority of people. Eating eggs consistently leads to elevated levels of HDL (the "good") cholesterol, which is linked to a lower risk of many diseases. Eggs are among the best dietary sources of choline, a nutrient that is incredibly important but most people aren’t getting enough of.

Source: https://www.healthline.com/nutrition/10-proven-health-benefits-of-eggs#section11

Chapli Kabab (Chicken)

Kabab or Kebab has a nice ring to it, it brings a smile on my face whenever someone utters that word. My mind starts getting images of get-togethers, fun with friends, with some beer or wine in the vicinity(yaasss),  jamming sessions, or a fancy restaurant, sometimes dhaba style restaurants too :) etc. etc. So in short, this dish brings happiness to me. It is served as an appetizer mostly during parties and get together's!
Of course, one shouldn't stop at that,  make it at home, in your kitchen whenever you feel like :)
I call it a 'Happy Side Dish'

It is a cloudy rainy day today in my town and I was craving for some chatpata (spicy peppery) snack. Had some minced chicken in the fridge, thought of making these chapli kebabs. Very easy to make, use the spices on hand, make patties and fry it in the oil!

  

Chapli kebab is a Pashtun-style minced kebab, usually made from ground beef or mutton with various spices in the shape of a patty. It originates from Peshawar in Northwest Pakistan and is also known as the Peshawari kebab.

The chapli kebab is a popular barbecue and street food in parts of Northern India, Pakistan, as well as in eastern Afghanistan. It can be served and eaten hot with naan bread, rice, or in burgers and sandwiches such as a Bun kebab or stuff in Pita Bread. Or just have as an appetizer with chutney dip, sliced onions and lemon wedges on the side.
Can't wait to dig in, every time I make something like this!

Here is the recipe for Chapli Kababs,

Ingredients:

• 1 16 0z  minced chicken pkt (or get chicken thigh or breast and grind using the blender)
• 1 med size onion chopped finely
• 2 tomatoes chopped finely (squeeze the water out)- I used cherry tomatoes :)
• 2-3 green chilies chopped
• 1 tsp ginger garlic paste
• 1/2- 1tsp chili powder flakes (if you don't have, take dry red chili and crush it)
• salt to taste
• 1/2 tsp pepper powder
• 1 tbsp coriander seeds crushed in a mortar n pestle ( coarse coriander seeds pwd, a must step in chapli kababs)
• 1 cardamom crushed
• 2 cloves crushed
• 1 egg
• 2 tbsp whole wheat flour ( optional, if your mixture gets little soggy, add this)
• Oil to fry

Deep fried chapli kababs

Shallow fried Chapli Kebab

Preparation:

• Take a mixing bowl, add all the ingredients except oil. Patties mixture should be dry enough. 
• Take a bowl of water at the side to dip your hands, while making patties. 
• Heat a pan with little oil in it. You can either deep fry it, which will taste awesome or shallow fry it(I like it this way)
• Take a small portion of the meat mixture and make patties by flattening it, you can give any shape you want. Traditionally it is given an oval shape. 
• Place in on the hot pan, it should sizzle. Let it cook for 3 minutes. Then flip and again cook for another 3 minutes or till done. Cook on medium flame. 
• Strain it out and place on the paper towel to absorb extra oil. 
• Serve hot with sliced onions, chutney etc. 

You may also enjoy Seekh Kebabs, Chicken Lollipops, Tofu Pan fry, Zucchini Paneer Flapjacks etc.

njoY!! happY cookinG!!

Health Benefits:
Chicken is one of the best non-vegetarian sources of protein. It is lean meat, which means that it contains more amount of proteins and less amount of fat. Apart from protein, chicken is rich in several minerals like phosphorus and calcium, that helps keeps bones in mint condition. Also, it has selenium which has been known to cut a risk of arthritis.Chicken has two nutrients that are great for reducing stress – tryptophan and Vitamin B5. It boosts immunity (remember how we eat chicken noodle soup when we are sick?) and promotes good heart health as it is rich in vitamin B6, plays an important role in preventing a heart attack. so I say YAY to chicken!

Shepuchi Bhaji (Stir fried Dill leaves dish)

Shepuchi bhaji is a well known Maharashtrian dish. Very popular food amongst villagers and farmers. It falls under the category of either you Love it or Hate it, more or less like Karela (bitter gourd). It has a cult followers of its own if you ask me heheh and I am one of them. I can polish off my plate when I get served these cult vegetable curries like karela, shepu(dill), bitter beans etc. My husband is just the opposite, he doesn't like it at all. One other reason I look forward to make it as I make it once in a while :)

It is used as a herb in western countries. Dill has been used for culinary and medicinal purposes for hundreds of years. Apart from giving a strong, tangy, appetizing flavor and taste, it possesses plenty of medicinal properties. It is very good for health and has a pretty green color on it. Used these days for garnish, flavoring and for styling food plates to present on Internet handles, it is has multipurpose value- so Dill ain't going anywhere soon :)

I have enjoyed it so much while growing up- eating it with jowar bhakri or rice bhakri elevates its taste 10 folds more. I sill get all nostalgic when I visit my hometown in Belgaum and step into our family friends home, that aroma always lingers in their house. Have you ever experienced that? Every house has its own typical aroma and energy around it.

Anyways coming back to Shepu- my moms fav dish is shepu Idlis...well that is one thing which I am not a great fan of maybe because we add loads of jaggery in it... my tastebuds go crazy where ever it finds spice. Even now when I visit home there is a list of things that I want from my moms kitchen and Shepuchi, methichi bhajis are one of them. I am actually drooling as I am writing this as its dinner time and I cant wait to get my hands on it :)

Lets check the simple recipe:

Ingredients: 

• 2 bunch of Dill leaves (about 21/2 cups of chopped dill)
• 4-5 garlic pods chopped (large in size)
• 3 green chillies slit
• 1 onion med size chopped
• 1/4th cup toor dal soaked for 30 mins (or split yellow moong dal)
• 1 tbsp grated coconut for garnish
• 1/4th tsp jaggery 
• 3 tbsp oil
• salt to taste

Preparation:

• Clean and wash Dill leaves for a couple of times. It is usually muddy by the roots, so clean it nicely.
• Chop the leaves and keep aside.
• Soak the toor dal in little water for about 30 minutes and drain the water.
• Heat oil in a pan, then add garlic, saute for a few seconds. Add onions and chillies, saute and let it cook till onions are translucent. 
• Add toor dal and mix it well, add 2 tbsp water and cook it covered for 5-6 minutes.
• Now add the dill leaves, salt, jaggery and mix everything nicely. Close the lid and let it cook for another 5-6 minutes. Do not add water. It gets cooked in the steam that gets generated. If need be then add very little water. 
• Garnish with grated coconut and serve hot with roti, yogurt, rice etc

Njoy cooKing!

Health Benefits:

Dill is packed with micronutrients that provide health benefits. It is a good vitamin A intake that helps you to maintain healthy vision, skin, immune function, growth, and reproductive health. You'll also get a significant boost of vitamin C, an important antioxidant that helps your body to resist infection. Dill is also a good source of fiber, folate (important for cell division and production of DNA), calcium for healthy bones, riboflavin for cell function and development, manganese, and iron.

Dill has been used for centuries in traditional Asian and Ayurvedic medicine. Currently, people use dill for certain medicinal purposes, including: Gastrointestinal disorders  Loss of appetite, Kidney disease, Flatulence, Fever and colds, Cough, Bronchitis, Urinary tract disorders, Hemorrhoids, Insomnia and other sleep disorders.

source:https://www.verywellfit.com

Pav Bhaji (Street food of Mumbai)

Getting back to blogging after a short break, feels so good to be back in my comfort zone :)
It was Monday, Presidents day a long weekend in USA. Had a busy rest of the weekend having too much fun! Thought of lazying around while cleaning up the house and at sharp 11:08am had a craving to eat pav bhaji after my eyes wandered on the potato bag in the pantry :) Got lucky as I had all the ingredients in the fridge except pav (Indian bread). After begging for 5 minutes to my Pati-dev who thinks weekends are his right to be a couch potato, sent him off to the store to get the pav while I geared myself to make some YUMM-O street food.

This dish is a big hit at my house and relished amongst my friends. I got this recipe from a Juhu beach vendor in Mumbai on Youtube some years back. Can't go wrong, right? I have customized the recipe just a little bit as per my convenience. I was actually surprised to see couple of ingredients that went into it like kasoori methi and hing. Well, it only adds more great flavors to say the least.

Another huge USP of this dish, can add as many variety of vegetables you want and kids will not even know :) because potatoes overpowers the rest of the clan :)- So yes, Moms can go YAY!!

Pav Bhaji was invented as a midnight dish by street food vendors, made with all the leftover vegetables from the day, mashed up together, with loads of added spice, and butter. Bhaji is the Marathi word for a vegetable dish, and pav probably comes from the Portuguese word for bread.

All I can say is try it and see if you like it.

Ingredients:

For the Bhaji:

• 2 big potatoes boiled, peeled and mashed lightly
• 4-5 ripe tomatoes chopped ( if not sour enough, add extra tbsp of tomato paste)
• 1 capsicum chopped
• 10 flowerets of cauliflower (roughly chopped)
• 1 small carrot chopped (optional)
• 1/2 cup peas boiled
• 1 1/2 tsp ginger garlic paste
• 1 tsp Kashmiri chili pwd (to give more color than spiciness)
• 2 tbsp butter
• 1/4th tsp turmeric pwd
• 1- 2 tbsp pav bhaji masala (everest or mtr)
• handful chopped cilantro leaves
• 1 tbsp fenugreek leaves
• pinch asafetida 
• 2 tbsp of oil
• food color orange 1 pinch ( if you want that gorgeous color :))

To Fry the Pav:

• Butter
• Cilantro leaves
• Prepared Pav Bhaji

Garnish Ingredients:

• Chopped onion
• Sev
• Lemon pieces
• Dallop of butter on it

6 Pav (store bought for now)
Minimum 2 Pav each person to relish all that goodness of buttery bhaji :)

Preparation:

• In a non stick pan, heat oil, add capsicum, cauliflower, (carrots if using it) and quickly saute it for 2 to 3 minutes. 
• Add ginger garlic paste and let it cook for little bit more till the raw smell goes away. Add asafetida, kasoori methi and cook for a minute.
• Now add chopped tomatoes and saute it for couple of minutes. You can add 1 tbsp butter now and let it cook till you see some oil coming out from the corners. Stir in between.
• Add masalas - turmeric pwd, chilli pwd and pav bhaji masala, salt mix everything together quickly. 
• Add boiled potatoes and with a masher, start mashing everything together. Add water little by little till you get the consistency of thickness/thinness you want. It is always semi thick. Potatoes basically absorb water. 
• Taste it and see if it needs adjustment, if your tomatoes are not sour enough, add lemon juice.
• Add food color if you want.
• Let it cook on sim flame for about 7-8 minutes. Keep stirring in between and add water as you like. Add another tbsp of butter :)
• Garnish it with Cilantro and switch off the gas.

How to fry the Pav just before serving:

• Cut the Pav in the centre and semi open it.
• On a frying pan, add butter, as it sizzles add bhaji, cilantro and place the pav face down and cook for few sec. Drizzle some butter or oil on top and serve hot.

How to Serve Pav Bhaji:
Serve good amount of bhaji in a compartmented plate, chopped onion, cilantro and lemon slices on one end, you can add onions, sev and butter on top of the hot bhaji, and masala fresh pav on the other side.

Trust me, eating is much easier than writing how to serve Pav Bhaji :):) (joke)

If you are street food junkie, you may also like
Missal Pav,  Baked Potatoes Wedges,  Mumbai's special Masala Sandwich

njoY!! happY cookinG!!

Health Benefits:

Due to the increased interest in foods that are low-carb or low-glycemic index, the potato has unjustly earned a bad reputation. Potatoes consumed in simple roasted, grilled, boiled, steamed manner with little or no oil/butter is very healthy and nutritious for health.
It is loaded with calcium, phosphorus, zinc, magnesium, iron that helps in having strong bones.
It has vitamin B6 which supports heart health.
Choline is a very important and versatile nutrient in potatoes that helps with sleep, muscle movement, learning and memory.

Stuffed Baingan Curry (Brinjal/Eggplant)

STUFFED BRINJAL CURRY

There are various versions of stuffed brinjal recipes. This is one of the easiest and yummiest recipe you can find anywhere which is based out of Maharashtra. I grew up eating stuffed brinjal cooked in coconut base curry, but that recipe some other time. I simply love this sabjiyon ka raja (king of vegetables) Baingan/Brinjal/Eggplant in any form, be it fried, baked, fire roasted, grilled, in lasagna, rice or in curry. This spicy preparation will send you drooling, guaranteed!

Ingredients:

• 8 medium sized brinjals
• 1 big onion chopped
• 1 tbsp chilli powder
• 1 tsp garam masala
• 2 pod garlic chopped (optional)
• 1 inch ginger chopped (optional)
• 1/2 cup peanuts roasted and powdered
• 1/2 tsp jaggery (or brown sugar)
• salt as per taste
• 1/2 tsp tamarind pulp
• 1 tsp mustard seeds
• 10 curry leaves (optional)
• 2-3 tbsp oil
• cilantro for garnish
• 2 cups water (or more)

Preparation:

• Slit the brinjals in 4 parts keeping the stalk intact. Soak it in salt and tamarind water for 30 minutes.
• In the meantime make a mixture of chopped onions, peanut powder, chilly powder, garam masala, ginger garlic, salt.
• Drain the water from brinjals and stuff it with this onion mixture. Keep the remaining onion mixture aside.
• In a wide non-stick pan, heat oil, add mustard seeds, once it splutters add curry leaves and the remaining onion mixture and saute it for few minutes. 
• Now slowly add the stuffed brinjal and let it slightly roast on all sides, for a couple of minutes on each side. 
• Now add 1 cup water and close the lid, let it cook for 8-10 minutes on low-med heat. Add jaggery and tamarind pulp. Now very gently turn brinjals over and let it cook till done. Last few minutes cook uncovered. Curry thickens, adjust water and spices accordingly. Garnish with cilantro and serve hot with bhakri, roti or paratha. It's finger licking good!

njoY!! happY cookinG!!



Health Benefits: King of vegetables, better provide some royal benefits :) It helps in iron production in our body, keeps chronic diseases at bay, helps quit smoking(who knew?), has good amount of vitamin C and is effective as antiviral and antibacterial source, helps to have healthy strong hair, keeps the skin soft and supple, prevents skin cancer etc. Research on eggplant has focused on an anthocyanin phytonutrient found in eggplant skin called nasunin. Nasunin is a potent antioxidant that has been shown to protect cell membranes from damage.

Butternut Squash Soup

  
Winter brings a sense of coziness along with it. I just want to sit and sip on my hot soups or drinks while I wrap myself in a warm soft blanket and slide my feet into a thick pair of socks to keep them extra warm ( I fall in the category where my hands n feet get cold first then the rest of the body). Sit by the fireplace and watch some favorite TV or play a family board game. Sounds all nice BUT shorter the winter season better it is <<winks>>

We are a soup loving family! So I don't leave an opportunity to try different kinds of soup. From manchow to tortilla to minestrone to cheddars to mulligatawny to greens to squash soups! Yet to try french onion and bisque at home :), that is reserved for the restaurant visits :) This soup is no different. It is very creamy with a sweet taste to it and the color is oh so elegant that I can just sit looking at it :):)

  
Butternut squash has a silky texture and sweet taste to it, it is very yummy! My kid's favorite ravioli is also made of butternut squash. I literally pop it in my mouth instead of a dessert. It is that good. This soup is rich and pretty looking one :)

Butternut Squash (and all other nice squashes) is everywhere in the supermarket in this season, one cannot escape it. It is one of the most common varieties of winter squash. Like other winter squash, it has a hard exterior and firm flesh and is full of vitamin A, potassium and fiber.
Contrary to the name, winter squash is grown in the summer and harvested in the fall. Due to it's thick, tough exterior, it can be stored for several months and eaten during the winter season.

  
So let us take a look at this fantastic Butternut Squash Soup:

Ingredients:

• 1 medium butternut squash
• 1 med size onion, chopped
• 2 inch ginger chopped
• 1 tsp sage
• 1 tsp thyme
• 1/2 tsp pepper powder
• 3 cups vegetable stock
• 1/2 cup heavy whipping milk (optional if you want creamy and thick soup)
• salt to taste
• 1-3 tbsp olive oil
• garnishes : pumpkin seeds or parsley or sour cream, crackers.

  
Preparation:

Stove top:

• Peel, deseed and cut the butternut squash into cubes.
• In a pan, heat oil, add onions, sage, thyme, pepper powder, ginger, salt and saute till onion is translucent. Take it out and keep aside. 
• In the same pan, add more oil and add cubed butternut squash in the pan and let it cook for 8-10 minutes till they become soft. ( you can brown a small batch of butternut squash cubes, gives a nice smoky flavor)
• Add onion mix to the cooked squash,  and the vegetable stock. Mix everything together and bring it to boil. 
• Add heavy whipping cream, mix and simmer for a few minutes. 
• Now with an immersion blender, puree the contents of the soup in the pan itself (or transfer to a blender and make a smooth paste)
• Serve hot and garnish with parsley, pumpkin seeds, crackers or sour cream.

In Instant Pot Pressure Cooker:

This is the first recipe shown in the handy recipe book of Instant pot! Had to try it out in it :)

[ Not used heavy whipping cream ]

• Put the Instant Pot on Saute mode, as the word HOT appears on the display, add chopped onions, sage, salt, pepper and saute for till onions are translucent.
• Just scoot the onions to a side and add handful of squash cubes to cover the bottom. Let it brown, say for about 5 minutes while stirring infrequently.
• Next add rest of the squash cubes, ginger, thyme and stock.
• Close the lid of the instant pot, press manual and adjust the time to 10 minutes of pressure cooking.
• When time is up, you can do a QR (quick release) 
• With an immersion blender puree the contents in the pot itself. If you dont have one, blend it to a smooth paste in a blender and transfer it to a bowl. 
• Garnish with sour cream, seeds or parsley, crackers. Serve Hot!!

njoY!! happY cookinG!!

You may also like: Manchow Soup,  Chicken Tortilla Soup 

Health Benefits: 
Butternut Squash is rich in Vitamin A. Getting enough potassium in your diet is just as important as lowering your sodium intake when it comes to maintaining a healthy blood pressure high potassium intake is associated with a decreased risk of dying from all causes. The risks for developing asthma are lower in people who consume butternut squash that is high in beta-carotene, the antioxidant that gives certain fruits and vegetables their bright orange pigments( like orange, carrots, pumpkin)  It is also shown to decrease risks of getting colon and prostate cancer when squash is consumed. It provides high amount of fiber. It is known to boost your immune functions.
People with kidney issues must avoid eating squash because it becomes hard for the body to remove excess potassium from the blood.
source: medicalnewstoday.com

Baked Potato Wedges

One of the easiest appetizers/snack one can make without going all crazy. Most of the kids love potatoes. This makes a perfect snack for the kids when they get back home after a long day at school. All you have to do is marinate quickly with herbs on hand and throw in some paprika, pepper pwd, salt, Evv oil and bake... while the oven does its work, you can sip on your cuppa chai or coffee till the oven goes ding! :)

Best version to consume potatoes is either baked or boiled. But a little bit of oil and cheese goes a long way. These baked wedges are simply addictive. Makes a great side dish for big parties! You can make a big tray of it with minimum sweating :) I swear :):)

Ingredients:

• 3 big size potatoes or 6-7 small size potatoes
• 1/2 tsp paprika
• 1 tbsp olive oil (can add more if you wish)
• 1/2 tsp pepper powder
• 1/2 tsp each rosemary, thyme (dry or fresh)
• 1-2 tbsp shredded cheese of your choice ( I like parmesan)
• salt as per taste

Preparation:
Wash, clean and pat dry the potatoes. Cut it into long wedges. You can keep the skin on. (just love it that way)
Mix all the ingredients and let the wedges get slathered in the oil and herbs mixture.
Take a baking tray, place a parchment paper or silver foil, spray some oil.
Pour the wedges into the tray and spread it out.
Heat the oven to 400F /200C and bake for 30 minutes. After 15 minutes, just turn sides of the wedges.
Serve hot as is or with your favorite dip or ketchup.

njoY!! happY cookinG!!

Health Benefits:
Due to the increased interest in foods that are low-carb or low-glycemic index, the potato has unjustly earned a bad reputation. Potatoes consumed in simple roasted, grilled, boiled, steamed manner with little or no oil/butter is very healthy and nutritious for health. It is loaded with calcium, phosphorus, zinc, magnesium, iron that helps in having strong bones. It has vitamin B6 which supports heart health. Choline is a very important and versatile nutrient in potatoes that helps with sleep, muscle movement, learning and memory.

Kala Chana Usali (dry sabji- festival dish)

Black Chickpeas are one of the staple legumes available in the pantry of any Indian kitchen. Loaded with proteins they taste delicious once it is cooked. It has inbuilt creamy texture and soft taste to it. It is a filling legume and hence there a few dishes that are made during religious fasting days. Usually, when a dish is made on a fasting day, people avoid adding harsh spices like ginger, garlic, onion etc and try to keep it simple. Here is one such dish which is made every now and then with minimum spices and yet it tastes great! Less is more is apt for this particular recipe.

One can substitute it with regular chickpeas too. These days you can get cooked chickpeas in cans and don't have to go through the process of soaking it for 8 hours and then pressure cooking it. I prefer doing it that way but if your schedule doesn't allow you with reminders and elaborate preps, go ahead and buy a tin of chickpeas. Remember to drain out the liquid (high content of sodium) and rinse it nicely a couple of times before using it in any dish.

During the 9 days of Navaratri people from all over the sub-continent of India do fasting. This dish is very popular during those days and is prepared using kala chana. It is a dry sabji and goes well with poori, roti etc. It is also made as an offering to the God (prasad) during many other auspicious festivals.

Here is the recipe:

Ingredients:

• 3/4 cup kala chana (black chickpeas)
• 1 tsp mustard seeds
• 1/2 tsp cumin seeds
• 1 string curry leaves
• 2 red dry chilies
• pinch of asafoetida (hing)
• 1/2 tsp chili powder
• 1/4th tsp turmeric powder (haldi)
• 1 tsp garam masala (optional, I like it)
• 1 green chili (optional)
• salt to taste
• 2 tbsp oil
• 1-2 tbsp grated coconut as garnish
• 1 tbsp cilantro chopped

Preparation:

• Soak kala chana in 3 cups of water overnight or for about 6-8 hours. It will double in size and you will get around 2 cups of chana. Pressure cook for 8 whistles or if you have a cooker without the whistle, follow those instructions accordingly. It must be cooked nice and soft.
• In a pan, heat oil, add mustard seeds, cumin seeds, once it starts to crackle add curry leaves, dry red chili, asafoetida, quickly saute and add chili pwd, haldi, stir quickly. Work on the med flame. Do not let it burn. Immediately add the kala chana and mix everything nicely. 
• Add a little water from the cooked chana itself along with the salt. Add grated coconut and mix. Cook for another 5 minutes on med flame. Turn off the gas. Sprinkle cilantro on top! Serve hot with pooris.

You may also enjoy tomato poori, lachcha paratha, ragi poori, Kala Chana Sabji(gravy)

njoY!! happY cookinG!!

Health Benefit:
Channa is loaded with proteins. The fact that chickpeas have low glycemic index (GI) makes this legume good for diabetics. It causes a slow and steady release of glucose into the bloodstream and thus, maintains your blood sugar levels. Chickpeas also help in relieving mood changes during menstruation and post-menopausal symptoms in women. The high fibre content in chickpeas helps in promoting a healthy digestive system and intestine by lowering the risk of digestive disorders.