Black Chickpeas (Black Chana,Kala Chana) Dry

Black ChickPeas are a very good source of fiber, folic acid, and manganese. They are an important source of macro nutrients, good source of protein, containing almost twice the amount of protein compared to cereal grains, as well as minerals such as iron, magnesium, copper, and zinc.

INGREDIENTS
1 cup black chickpeas
salt to taste
1 tsp ginger paste
1 tsp green chili paste
1/2 tsp turmeric powder
1 tsp red chili powder
2 tsp coriander powder
2 tsp chana masala
1 tsp cumin seeds
2 tbsp oil
pinch of Asafetida (hing)
1 tsp garam masala powder

METHOD

• Soak the Black chana overnight.
• Boil the chana in pressure cooker with some water and salt.
• Now take a pan and heat oil in it.
• Add hing powder,cumin seeds.
• After 5 sec add ginger and green chili paste. Let it fry on low flame for 2 min.
• Then add turmeric,red chili,coriander,chana masala and garam masala powder.
• Now add boiled chana to it. Add some salt and mix well.
• Add 1cup chana water that is left while boiling it in cooker.
• Now cover it with lid and let this cook on low flame till all the water is dried. Let this cook for 10 min.
• Turn off the heat when the mixture leaves out some oil .
• This dish can be served with raw onions,cilantro and  lemon.

Pumpkin Curry(Kashiphal,Kaddu)

Pumpkin is low in fat and calories and rich in disease-fighting nutrients such as Alpha carotene, Betacarotene, Fiber, Vitamins C and E, Potassium, Magnesium. 

INGREDIENTS

2 Tbsp oil
2 cups pumpkin cut into small pieces.
1 tomato chopped
1 medium onion chopped
2 tsp ginger paste
1 tsp garlic paste
1 tsp green chili paste
1 tsp cumin seeds
1/2 tsp turmeric powder
1 tsp red chili powder
2 tsp coriander powder
1 tsp garam masala
1/4 cup green peas boiled

METHOD

    Heat oil in Vessel.

    Add cumin seeds, ginger, garlic & green chili paste.
    After 30 sec add chopped onions.
    Add little salt. Let it fry for 2min.
    Add green peas.
    Then add pumpkin pieces.
    Add some more salt. Let it fry for 2 min.
    Now close the lid and allow this to cook for 2 min.
    Then add chopped tomatoes.
    Mix it and let it cook with open lid for 10 min.
    Mash the pumpkin pieces while it is getting cooked.
    Add turmeric, red chili, coriander, garam masala powder.
    Mix well and let it cook for 5 min.Or till the time it gives out
    some oil.

EggPlant Puree ( Baigan Bharta )

Its fiber content is high, which helps our digestive process. Eggplants not only feature a number of vitamins, proteins and minerals but also contain important phytonutrients. These phytonutrients are known to act as antioxidant.     
                

INGREDIENTS
3 Tbsp oil
1 large eggplant (brinjal)
3 tomatoes chopped
1/2 cup frozen green peas.
1 onion chopped
1 tsp cumin seeds
Pinch of Asafoetida (hing powder)
1 tsp ginger paste
1 tsp garlic paste
1 tsp green chili paste
1 tsp red chili powder
2 tsp coriander powder
1 tsp garam masala

METHOD

• Roast the EggPlant. This can be done either by putting it on stove in all directions till the skin becomes black and easy to peel off. Or by preheating the Oven to 400 deg F and let the eggplant remain in Oven for an hour. Apply some oil on eggplant before keeping in Oven.
• Add the eggplant in water and remove the skin.
• Then mash the roasted Eggplant properly.
• Heat oil in a vessel. Add Hing powder.
• Add the mashed eggplant to vessel. Add some salt.Let it fry for 5 min.Then turn off the heat.
• Take some oil in another vessel. Add cumin seeds to it.
• After 30 sec add ginger paste,garlic paste,green chili paste.
• After 1 min add chopped onion. Add some salt and let it fry till it becomes brown.
• Add green peas. After 1 min add chopped tomatoes.Let it fry for 5 min.
• Then add eggplant mixture which we fried earlier. Let it fry for 5 min.
• Then add all spices turmeric, red chili , coriander , garam masala powder. let this fry for about 10 min.
• Then turn off the heat and garnish with cilantro leaves.