Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, chickpea spinach pearls in peanut rice and cucumber peanut raita. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.
Chickpeas + Rice using Sazón GOYA. Please comment, like, & subscribe for more. Chopped Thai Chickpea Salad with Curry Peanut DressingAmbitious Kitchen. roasted cashews, garlic, red cabbage, ground turmeric, shredded carrots.
Chickpea Spinach Pearls in Peanut rice And Cucumber Peanut raita is one of the most popular of recent trending meals in the world. It is simple, it’s fast, it tastes delicious. It is appreciated by millions daily. Chickpea Spinach Pearls in Peanut rice And Cucumber Peanut raita is something which I’ve loved my whole life. They are fine and they look wonderful.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook chickpea spinach pearls in peanut rice and cucumber peanut raita using 38 ingredients and 24 steps. Here is how you cook that.
The ingredients needed to make Chickpea Spinach Pearls in Peanut rice And Cucumber Peanut raita:
- Get For Making Chickpea and spinach pearls:
- Take 3/4 cup chickpeas
- Take 2 cups chopped spinach
- Get 3/4 cup freshly prepared cottage cheese
- Prepare 2 tsp cornflour
- Prepare 2-3 bread slices
- Make ready 2 tsp oil
- Take 1 onion chopped
- Get 1 inch ginger
- Prepare 1-2 tsp chopped garlic
- Get 1-2 green chilli chopped
- Prepare 3/4 tsp cumin seeds
- Make ready To taste Salt
- Get As required Oil for deep frying
- Get For making the Rice:
- Make ready 4 cups cooked rice
- Make ready 4 tsp peanuts
- Prepare 3 tsp grated coconut
- Prepare 2 tsp oil
- Make ready 1 tsp chopped garlic
- Take 2 dry red chillis
- Make ready 1/2 tsp Chana dal
- Make ready 1/2 tsp urad dal
- Take 1/2 tsp sesame seeds
- Make ready 1 tsp punch phoran
- Make ready 2 tsp peanuts
- Get 7-8 curry leaves
- Make ready To taste Salt
- Prepare For making Raita:
- Make ready 1 cup freshly prepared thick curd
- Prepare 1 grated cucumber
- Get 2-3 tsp coarsely powder roasted peanuts
- Get 1/4 inch ginger
- Prepare 1 green chilli
- Prepare To taste Salt
- Make ready 1/2 tsp oil
- Take 1/4 tsp punch phoran
- Prepare 3-4 curry leaves
Chickpeas in hot-sour yogurt, or Chatpata Chana Raita, is a yummy, easy dish to make. Not only is this a great side dish for any meal, but Chatpata Chana Raita is also a terrific on-a-diet dish. Eat a large bowl of it and you'll be filled up, in your stomach and your mind. A tin of chickpeas can go a long way - add to Moroccan soups and tray bakes or put at the centre in our vegetarian Chickpeas are cooked with onion, garlic, chilli, preserved lemon and paprika here to create a saucy, flavour-packed accompaniment to simply grilled hake.
Instructions to make Chickpea Spinach Pearls in Peanut rice And Cucumber Peanut raita:
- Wash and soak the chickpeas overnight or 5-6 hours.
- Then boiled them in the pressure cooker with little amount of salt and water up-to 3 whistles and keep them aside.
- Heat a wok and put oil in it and then add cumin seeds, chopped garlic,onion, chilli and ginger in it.
- Saute it for sometimes till the raw smell has gone and then add the chopped spinach in it.
- Saute it and add boiled chickpeas in it and atlast add cottage cheese in it with required amount of salt. Mix it well.
- Cook it for 2 minutes and switch off the flame and allow it to cool down.
- After cooling down put them in a mixer grinder and make paste of it.
- Prepare the bread crumbs by toasting and grinding the breads to make the crumbs.
- Add the crumbs and cornflour with the chickpea spinach and cheese paste.
- Then make a dough from it. If required then add a tsp of oil.
- Make small sizes pearls from the dough.
- Heat oil in wok and deep fry the balls in it in medium flame.
- Now the pearls are ready and keep them aside.
- In another wok put oil, cumin seeds, dry chilli, garlic, peanuts, Chana dal and urad dal in it.
- Saute it and add grated coconut in it and again saute it in low flame for 2 minutes.
- Switch off the flame and allow it to cool down and then grind to make a powder.
- Again heat a pan and put oil in it. Then add punch phoran in it. When the mustard in the punch phoran crackle then add the curry leaves and peanuts in it.
- Saute it for 1 minutes and then add the cooked rice and mix it well.
- Then add the powder groundnuts mixture in it along with salt.
- Mix it well and add the pearls in it.
- Cover it and again cook it for 5 minutes in low flame. Now your Chickpea spinach pearls in peanut rice is ready.
- For preparing the raita: Beat the curd well and add the grated cucumber, coarsely powder peanuts, crushed ginger chilli and salt in it. Mix it well.
- Heat a tadka pan and put oil, punch phoran in it. When they crackle then add the curry leaves in it and switch off the flame. Mix it with the raita. Now your cucumber peanut raita is ready.
- Serve the raita with the rice.
The spinach and chickpeas will have all floated to the top, so use a fork to fluff the rice and redistribute the ingredients. Chickpeas are great in hot and cold dishes. The benefits of chickpeas stem from their rich amount of protein as well as their fiber, mineral and vitamin content. Complementary proteins are those that provide all the essential amino acids, for example, hummus and pita bread or black beans and rice. This raita is made with cucumber and mint because I have plenty of mint growing around the yard and cucumbers are plentiful at the farmers market.
So that’s going to wrap it up for this special food chickpea spinach pearls in peanut rice and cucumber peanut raita recipe. Thanks so much for reading. I am confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
