Jhatpat Chole

 Jhatpat means fast in Hindi; as this recipe can be prepared quickly I have name it " Jhatpat Chole”. Serve Jhatpat Chole with poori or bread.

Ingredients

2cup Kabuli Channa (chickpeas)

¼ sp Kalonji

¼ sp Haldi (turmeric powder)

1 ½ sp Zeera powder

2 sp Amchur powder

1 ½ sp Chilli powder

4-5 Green chillies slit

1 ½ sp Oil

Salt to taste

Hara Dhania (Coriander leaves) for garnish

Method

Soak Channa overnight.

 Cook channa with salt in cooker.After it gets cool strain (reserve water of cooked channa)

Heat oil add kalonji

 Add zeera powder, amchur powder, chilli powder and haldi

Mix all masala well see that masala do not get brunt, add boiled channa mix well add water (channa cooked water). Stir well close the led and cook.

Once it starts boiling smash some channa using a spoon and leaves it to boil again.

Once it starts boiling, add hara dhania, (coriander leaves) chopped and slit green chillies and cook for 5minutes.

Garnish with chopped hara dhania (coriander leaves) and serve with poori or bread.

Note:-

English name of Kalonji is Nigella sativa; but some call it as black onion seed, black caraway, or black cumin.

 

To get light brown colour on channa Add ¼ cup of tea decoction while cooking channa in cooker.

Pelakai Mulka (Jackfruit Sweet Ball)

The translation of pelakai mulka in English is Jackfruit sweet balls.Pelakai means Jackfruit in tulu. This is very famous mangalorean cuisine, liked by everyone in the family. As pelakai, I mean jackfruit have already arrived in the market, so I thought this is an apt recipe to post.

 

Method

Wash and soak rice for 1hour.

Grind jackfruit, jaggery and coconut grated in mixie without adding water

Add soaked rice, peppercorn and salt and grind to thick paste (don’t add water while grinding)

Heat oil in kadai/wok

Using hand or spoon take batter and deep fry in oil until mulka turns dark brown (cook on medium flame).

Serve

Note:-

      Do not reserve the batter for next day, it taste sour.

       I like the aroma of coconut oil so I prefer coconut oil for frying  mulka; you can use any oil of your choice.

Macrame Swing

I have learned; making macrame swing from one of my friend Sharada; who is very talented in art and craft work. After finishing swing, my on going project in macrame is door hanging and on the other hand, I am learning crochets with cotton thread from Sharada.