Welcome to WordPress.com.ost. Edit or delete it and start blogging!
There is no sincerer Love than the Love of Food
~George Bernard Shaw
I must confess right away that I don’t like food…I LOVE IT(I hope that was loud enough :-)) !!
With this confession comes the fact that I contemplate about what to cook for breakfast the night before and incidentally dream about that as well.
While dishing out tasty whole wheat or Oatmeal pancakes for the kiddies and R , I mull over the ingredients needed for Lunchtime and while having a sumptuous lunch of Chickpeas in Saag and warm phulkas I think of the low fat evening snack that can be made for family!!
They called me petite (read 42 kgs) 8 years ago and then changed that to healthy (read 78 kgs) in 2004 and then hopeless in 2006(read 70 kgs) to OKAY in 2010(63 kgs).
Through all the thick and thin R has been besotted by me (maybe love IS BLIND) and I have loved food.
With this BLAH allow me to share my world of sweet smells and tastes with you :-)!
Welcome to my world!!
I will start with a recipe that is my late Mother In Laws trademark that is called “Chole Saagwala”.
This is a highly nutritious and Low fat Recipe that can be had with hot rice or Phulkas.
kabuli chana-2 cups (soaked overnight and boiled with a pinch of cooking soda)
Amaranthus-2 cups(washed thoroughly and chopped finely)
Onion-2 medium(Chopped finely)
Green Chillies-3 (as per requirement)
Methi Leaves-1 small bunch(washed thoroughly and chopped finely)
Garam Masala-1/2 tsp
jeera powder-1 tsp
dhaniya powder-1 tsp
Chana Masala-2 tsp
Red Chilly Powder-as per taste.
Take 2 tabspoons of oil in a kadai and heat before tipping in the onions and frying them till pink. Add 2 Tsps of Ginger Garlic paste(optional) and fry the mixture till light brown and till it smells lime it is done. Then add the methi leaves and fry for a couple of minutes.
Those of you who do not like the slight bitterness of methi can substitute it with pudina.
Add the dried masalas and fry for a couple of minutes before adding the amaranthus(thota kura) and fry for another 5 minutes.
Now, tip in the kabuli chana, add a cup of water to this gravy and pour it into a cooker. Add salt as per taste and cook till two whistles.
Serve hot with jeera rice, or plain rice or phulkas.
And with this I would like to declare that
” I am not a glutton- I am an explorer of food :-)”