Skip to main content

Falafel

Hi  Today's recipes is falafel middle eastern dish,  ifthar special highly nutrition recipe, gluten free, goes well with hummus, Made with chickpeas.




 Ingredients

 chickpeas - 1/2 cup (120 gm)
coriander or parsley - small amount
garlic - 3 nos
Onion - 1 medium size (50 gm)
Chilly powder - 1 teaspoon
fennel powder - 1 teaspoon
pepper - 1/2 teaspoon (optional)
salt to taste
 


Preparation

  1. Soak the chickpeas for 8 hr or overnight.
  2. After that, Drain the water completely.
  3.  Grind chickpeas with Garlic and Coriander coarsely. Do not grind in to fine paste.
     

Change the mixture to the bowl, Add finely chopped onion, chilly powder, fennel powder, finely chopped curry leaves, salt.
Mix it well with hand.
Make tiny balls, fry this in medium flame. until to get brown texture.
 
serve it hot

Labels:

Comments

Post a Comment

Popular posts from this blog

Thattai recipe

Thattai ! is a traditional south Indian crispy snack, made from rice flour. Thattai originated in Tamil Nadu,  during the festival season. Thattai, murukku or  deep fried recipes  are made in south Indian homes. They are also known as Nippattu in Karnataka and Chekkalu in Andhra Pradesh.  Ingredients Roasted rice flour - 1 cup Besan flour - 2 tablespoon Channa dal - 2 tablespoon  Garlic pulse - 3 to 4 Red chilli - 4  Sesame seeds - 1 teaspoon Asafoetida - 1 pinch Salt to taste  Melted butter - 1 tablespoon Curry leaves  Preparation  Blend the garlic and red chilli coarsely. Soak channa dal for 30 minutes. Take roasted rice flour in a bowl,  Add all ingredients, Blended garlic and red chilli, Channa dal, sesame seeds,  besan flour, chopped curry leaves, salt, asafesida, finely chopped curry leaves and  melted butter. Make a scrambled, Gradually add water to form a dough.  Take zip ...
4 comments
Read more

Yellow rice with chicken curry

  Yellow rice made with turmeric powder and saffron goes well with chicken curry. Ingredients Jeeraga samba rice or jasmine rice - 1 cup (250 gram) Water - 2 cup Ginger garlic paste - 1 teaspoon Onion - 1 medium sized Cinnamon - 1 inch Cardamon - 1  Cloves - 2 Turmeric powder - ¼ teaspoon Red chilli powder - ½ teaspoon Coriander powder - ½ teaspoon Pinch of saffron sock in the water Stone flower or Kadal paasi - small size Butter - 1 tablespoon PREPARATION Heat butter or ghee in a large saucepan. Add whole spices, let sauté until aroma comes out. Sauté  finely chopped onion until  softened. Add ginger garlic paste. Sauté until the raw smell goes out. Add all spices Red chili powder, coriander powder and turmeric powder and salt Let it cook for 5 minutes. Pour 2 cups of water or chicken broth and bring it to a boil. Check the salt. Add the rice, mix it well, let it cook for 5 minutes. Close the tight lid and low flame for 25 minutes. Chicken curry Ingredients Chicken ...
4 comments
Read more

paneer butter masala

Paneer butter masala is a rich creamy Indian dish. paneer is an Indian cottage cheese. cooked in rich creamy tomato-based gravy, suitable with naan, chapatti, rotti, ghee rice.   Ingredients For the gravy Paneer - 250 gram Onion - 2 medium sized Tomato - 2 medium sized (1 cup) Ginger garlic paste - 1 teaspoon Cumin seeds - 1 teaspoon Cinnamon - 1/2 inch Cardamon - 2  Cloves - 3 Chilli powder - 1 teaspoon Butter - 3 tablespoon cashew -10 salt  Garam masala - 1/4 teaspoon For the garnishing Fresh cream - 2 tablespoon Kasthuri methi( dried fenugreek leaves) - 1 tablespoon Finely chopped coriander leaves. For the paneer Butter - 1 tablespoon Garam masala - 1 teaspoon Paneer cubes - 250 gram For the masala paste Onion 2 medium sized - 2 Tomato 2 - 250 gram Cashew -10 (soaked for 15 minutes) Preparation Marinate the paneer with garam masala. preparing for the masala paste Soak the cashew for 15 minutes. Heat butter in a pan over medium heat. Add chopped onions and sauté ...
Post a Comment
Read more