Indian food is so diverse. Although the core ingredients are more or less same, each state has their own method of preparation, unique spices and flavors. Today I’m sharing a very quick and wholesome recipe – Rasawala Chana, from Gujarat, India. Rasa refers to something that is saucy/ gravy kind of preparation. Black chickpeas are cooked in besan ( chickpea flour) gravy seasoned with spices, jaggery and tamarind to give this dish it’s heat, sweetness and tanginess. There is no sautéing of any masala here, which makes this dish a breeze to prepare. All you need is about 10-15 minutes and of course soaked and drained black chickpeas. That’s it, and this dish is ready just like that! How easy ! This is also vegan and gluten-free!
Summer is at it’s peak in my part of the world! All I want to have is some light, non greasy meals that are delicious too. I’m not really a salad person, but do have some occasionally. I’m more of the rice-curry person, I admit I can’t do without rice, it’s what I have grown up eating. I love salads that are not only dressed up with flavorful vinaigrette’s, but they have to look appetizing to me as well, to make me want to have some! Enter this salad, made with mung sprouts and organic sweet yellow corn, and a super flavorful dressing spiked with Indian spices!
Sabudana (tapioca pearls ) khichdi is a popular Maharastrian breakfast snack. Soaked and drained tapioca is tempered with cumin seeds, curry leaves and green chillies. Tapioca is also consumed in the form of vadas (fritters). Continue reading →
Kadale Manoli is a very traditional Manglorean dish, mostly served during occasions. Kadale, is the Tulu word for black chickpeas ( kala chana in Hindi) and Manoli is Ivy gourd ( tendli/tindora). This interesting dish with it’s combination of legume and vegetable, prepared in a coarse coconut based dry gravy is amazingly delicious!
Poha chivda is basically a sweet and spicy, Indianized version of a trail mix. Poha ( flattened rice) is combined with dried fruits, coconut and raisins and tempered with mustard seeds, curry leaves and few other ingredients. Each household probably has their own little variation to this chivda. Mostly this is prepared as a savory snack during Diwali, which is distributed along with other delicious sweets to family, friends and neighbors. Continue reading →