Saturday, 22 September 2018


We are tracing the foods that are fit with our daily diet and at the same time satisfying the taste buds. There are a lot of healthy reasons to consume these chickpeas.  They are loaded with  Calcium, iron, phosphorous, fibre, potassium and folic acid and manganese.  One of the best vegetarian source of protein. 
They are good for diabetic patients.
Good for our heart and cholesterol levels.
Guten free.
Low in fat and enriched with dietary fibre that aids easy digestion.
It is the best choice for the weight-loss diet.
It has a considerable satiety value that keeps us full and satiated for a long time,  stopping the mid-meal cravings. 

A magical nutritious evening snack!
A popular neivedyam for Deities during Festival days!
It is the best offering for the Lord Venkateswara, every Saturday of the PURATTASI mONTH!!

How to make this special Pooja Prasad?


Black Chickpeas or Sundal 250 gms
Shallots 10 pcs peeled and chopped
Coriander greens, a fistful chopped
Green Chillies 2 pcs slit
Curry leaves 10 pcs
Grated carrot 2 tbsps
Shredded coconut 2 tbsps
Rock salt 1/2 tsp
Grated ginger 1 tsp
Groundnut oil 1 tbsp
Mustard seeds 1/2 tsp

Step 1:

Wash thoroughly and clean Chick eas if stones any.

Soak in 150 ml water for four hours.
Drain the water and pressure cook the chickpeas with 150 ml water and rock salt.
Allow 3 whistles.
Set aside. 

Step 2:

Assemble all the ingredients for seasoning:
Mustard seeds
Shallots, green chillies,
Curry leaves
Grated ginger
Grated carrot
Shredded coconut
Coriander greens.

Now, Open the lid and notice the chickpeas cooked soft.
Drain the water.
Heat the tempering pan with oil.
Add mustard seeds to splutter.
Add shallots, slit green chillies and curry leaves.
Then ginger gratings
Saute until the shallots turn transparent.
Transfer the chickpeas and combine everything together on low heat.
Add coriander greens,  grated carrot and coconut 
fold to combine 
That's it.
Wholesome Sundal is ready!

Cooking time 20 minutes
Yield: 4 servings


How to make this mild tangy and delicious curry?

Ingredients we assemble here:

Lady's finger veggie 250 g
Tomato medium size
Shallots 10 chopped
Marble sized tamarind to be soaked in 100 ml water
Asafoetida 2 pinches
Mustard seeds 1/2 tsp
Sambar powder 1 tsp
Turmeric powder 1/2 tsp
Groundnut Oil 2 tbsps
Rock Salt 1/2 tsp
Roasted fenugreek powder 1/2 tsp (optional)


Saute the chunks in one tbsp oil on medium heat.
until the chunks get shrivelled.
Add tomato and saute again for 5 seconds
Add turmeric and sambar powder
Combine all the ingredients on low heat.
Strain the tamarind extract using 200 ml water
Add rock salt, Asafoetida and Fenugreek powder
Add jaggery.
Allow boiling and cooking the veggies soft on medium heat.
Meanwhile, heat the tempering pan. 
Heat the remaining oil on medium heat.
Add mustard seeds to splutter.
Once they start to splutter, add shallots, curry leaves.
Transfer the cooked veggies and the remaining to the tempering pan.
Garnish with coriander greens.
Easy cooking! yet super tasty curry.
Serve with hot steamed rice and ghee.

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Cooking Time 20 minutes
Yield: 2 servings

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