Chole Bhature

Chole -Bhature is one of the popular dish from Punjab. It is also a popular chat food in Mumbai. This combination goes along with each other very well.

Ingredients

For Bhature:
3 cups All purpose flour
1/2 cup Wheat flour
1/2 cup sooji/ rawa
1/2 cup yogurt
salt to taste
water to knead dough
Oil to fry

For Chole Masala:
3 cups Kabuli channa (chickpeas, Garbanzo beans)
2 medium sized onions, sliced
3 medium sized tomates, diced
1 tbsp ginger garlic paste
2-3 green chillies, slit
2 tsp chole masala
1/4 tsp turmeric powder
chilli powder, if required
1 tbsp cooking oil
salt to taste
cilantro for garnish

Method

For Bhature:

• Mix all the ingredients & form into a soft elastic dough with some water. Let it rest for atleast 3-4 hours.
• Make small balls of the dough. Roll out like a poori. Fry them until golden brown. Serve with chole masala.

For Chole Masala:

• Soak the channa overnight. Pressure cook until they are nicely cooked.
• In a pan, heat oil, add the chillies, then onions. Saute until golden. Add the ginger garlic paste & saute for another 2-3 mins
• Add diced tomatoes, mix well. Add the chole masala & turmeric powder & salt. Saute until the tomatoes are completely mushy.
• Take half of the above mixture & grind into fine paste. Add the cooked channa & ground paste to the sauteed ingredients & let it simmer for few minutes. Adjust seasoning if required.
• Garnish with cilantro.
  

Puran Poli

Puran Poli is a popular sweet snack item. This is one snack me & hubby love to carry with us whenever we are going on a long ride :-)

Ingredients

For the puran/ stuffing
1 cup channa dal
1 cup jaggery
1 tsp cardamom powder

For the dough cover
1 cup all purpose flour
1/2 cup wheat flour
pinch of salt
water to knead dough

Method

For the puran

• Soak the channa dal for about 1-2 hours. Pressure cook the dal until nicely cooked. Drain the water.
• Mash the dal fine. Add grated jaggery. Cook on low heat until the mixture is well combined & all the moisture evaporates. Add cardamom powder & switch off flame. Let it cool.
• Once cool, make into small lime sized balls. Set aside

For the Dough cover

• Mix the flours & salt and knead into a soft dough. Make lime sized balls of this dough as well.

For the polis

• Take one dough ball, flatten it with palms, stuff the puran ball & seal the edges of the dough ball.
• Roll it slowly into thin rounds. Cook on hot tawa on both the sides. Apply a little oil/ ghee.
  Serve hot/cold. Enjoy!!
  

Bisibellah Bath

This is a speciality dish from Karnataka. Bisibellah Bath simply means "Hot Lentil rice". Somehow for this dish, I prefer to cook the traditional time consuming way(roughly 1.5 to 2 hrs). But, you can always cut short some steps to cook it in the faster way.

Ingredients

1 cup tuavar dal
1 cup rice
3 cups chopped vegetables (carrot, cauliflower, pepper, peas)

3 tsp bisibellah bath masala
salt to taste
2 tbsp ghee
2-3 red chillies
handful of raisins & cashews
cilantro to garnish

Method

• Take Tuavar dal in a pot. Add about 3-4 cups of water. Cook it until the dal is soft & cooked.
• Add the rice & when it is 3/4th cooked, add the vegetables. Cook until the vegetables are done. Add salt as per taste. Add water if needed.
• For the shortcut method: Cook the dal & rice in pressure cooker. Cook vegetables separately. Then mix both of them.
• Mix the bisibellah masala with some water. Add to the cooked rice mixture. Simmer for 5-10 minutes.
• Heat ghee in a small pan, add the red chillies & nuts. Roast for a while & top it to the rice mixture. Garnish with cilantro. Serve hot with papads.

Dal Makhani (Kali Dal)

Dal makhani (Kali Dal) is a famous dish from Punjab. This dish is made from a combination of whole black grams & kidney beans. The dals are cooked for hours until they get a creamy texture.

Here is a slightly simplified version of the recipe.

Ingredients

2 cups whole black gram (black urad dal)
1/4 cup kidney beans (rajma beans)

1 medium onion, finely chopped
1 medium tomato, finely chopped
small piece ginger, finely chopped
1 green chilli, finely chopped (optional)
1 tsp garam masala
1 tsp red chilli powder
2 tbsp sour cream
1/4 cup cream
2 tbsp butter
salt to taste

Whole garam masala (cinnamon, cloves, bay leaves)

Method

• Soak the dals overnight. Next day, pressure cook the dals for 4-5 whistles until the dals are cooked.
• In a pan heat butter. Add the whole garam masala, then the chillies & ginger. Saute & add onions. Once onions are slightly golden add the tomatoes & the masalas. Cook until the tomatoes are mushy.
• Add the cooked dals, sour cream & salt and simmer on low flame for 10-15 minutes.
• Top it off with cream. Garnish with chopped cilantro. Serve hot with rotis/ naans.

Egg Noodles

This is a simple Noodle dish with eggs. Here is the recipe

Ingredients

1 packet Egg Noodles

2 eggs

1 clove garlic, finely chopped

2 tbsp peanut oil

1/2 cup chopped green onions

2 tbsp soya sauce

black pepper powder to taste

crushed chilli flakes to taste

salt to taste

Method

• Cook the noodles as per instructions on the packet.
• Heat oil in a wok/kadai . Add garlic, then green onions. Saute it for a minute. Add the eggs & stir until they are well cooked. Toss all other ingredients (soya sauce, chilli flakes, black pepper, salt).
• Add the noodles & toss until evenly mixed. Serve hot.

Avacado soup

Avacado is the one fruit which has a high amount of fat (roughly 25-35 grams) & averaging about 300 calories per fruit. Nutrition Facts show that a typical avocado might have 30 grams of fat but 20 of those are grams of fat that promote health. Monounsaturated fats and oleic acid are good for you.

Avocados are a great source of Vitamin K. They also offer things like folate, copper and potassium, fiber, Vitamin B6 and Vitamin C.

It has a mild flavor & blends easily with any salads and dips. Here is the recipe of a healthy avacado soup which is quite filling too....

Ingredients

1 medium size avacado, ripe

1/2 cup chopped green onions

1/4 cup corn (or more if you are a corn- lover :-))

1 clove garlic. minced

1 green chilli, minced

1 medium size tomato, chopped

1 cup vegeatable stock

1/2 cup milk

1 tsp cooking oil

salt & pepper to taste

few drops lemon juice

Method

• Cut the avacado into half, remove the pit, scrape the flesh with s spoon. Add few drops of lemon juice & set aside.
• In a saucepan, heat oil, add the garlic. Add the green onions & corn. Saute it for a while. Add the tomatoes & saute it until slightly mushy.
• Transfer half of the sauteed ingredients & avacados into a blender and grind to a smooth paste with the vegetable stock.
• Transfer the pureed mixture to the saucepan, add the remaining vegetable stock & milk. Season with salt & pepper. Add more milk if the soup is too thick.
• Let the mixture come to a boil. Then turn off heat.
• Serve the soup hot garnished with some green onions.

Namak Para (Salty crackers)

A very simple & easy to make tea-time snack item.

Ingredients

3 cups all purpose flour

3 tbsp butter, melted

3 tbsp curd

3 tsp ajwain seeds

1 tsp cumin seeds

salt to taste

water to knead dough

oil to fry

Method

• Mix butter, curd, salt, ajwain & cumin seeds with the all purpose flour. Add little by little water & knead into a medium stiff dough.
• Let it rest for 10-15 minutes.
• Make small lemon sized balls. Roll them out to the thickness of quarters. Cut into 1/2" strips lengthwise & then into 2" length across.
• Heat oil to medium heat. Add the strips & fry on medium flame until golden in color.
• Store in air-tight containers.
• Enjoy during tea-time :-)

Spicy Pepper chicken

Ingredients

1 lb chicken thighs (boneless, skinless)
1 tbsp cooking oil
1-2 shallot/pearl onion
1-2 green chillies, slit lengthwise
1 tsp ginger garlic paste
whole garam masala ( cloves, cinnamon, cardamom)

To be fresly hand ground
1 tbsp black pepper
1 tsp fennel seeds
1/2 tsp poppy seeds

To be ground
1 medium tomato
1 tbsp coconut powder
1/2 tsp chicken masala

Freshly hand ground spices add excellent flavors to this dish

Method

• Cut the chicken into bite size pieces.
• Heat oil in a pan. Add the whole garam masala, then shallots/onions, green chillies. Saute it until slight golden. Then add the ginger garlic paste. Saute for a while.
• Add the chicken pieces, salt & the hand ground spices. Cook until the chicken is almost tender. Then add the ground tomato mixture & cook on low flame for 8-10 mins.
• Garnish with cilantro. Serve hot with rotis or rice.

Chekkalu (Crispy rice crackers)

Chekkalu is one of the well known snack item of Andhra Pradesh. Very easy to make, it sure will capture the taste buds.

Ingredients

1 cup rice flour
1/4 cup channa dal(soaked)
1 tbsp butter/ vanaspati
few curry leaves
small piece ginger
few green chillies
salt to taste

few drops water
Oil to fry

Method

• Mix rice flour with salt & butter.
• Take half amount of soaked channa dal in a blender & make a paste along with green chillies & ginger.
• Add the remaining half of the channa dal, curry leaves & the ground channa dal paste to the rice flour mixture. Mix well.
• Combine all the ingredients & make a stiff dough with few drops of water. Make small lime sized balls.
• Place each ball on a plastic (ziploc bag) & flatten with the fingers. Fry these flattened discs in oil at medium heat until they are slightly golden in color. Drain them on paper towels.
• After it has cooled, store in air-tight containers

Sarson ka saag

This is a very popular North-Indian dish made with mustard greens. It is supposed to go well with corn rotis (makki ki roti), but I have no idea about that. It is good with regular rotis too..

Ingredients

1 bunch Mustard greens

1/2 bunch spinach greens

2 cloves garlic

small piece ginger

1-2 green chillies

1/2 onion, sliced

2 tbsp corn meal

1 tsp cooking oil

salt to taste

Tadka

1 tbsp ghee

1/2 tsp mustard seeds

1/2 tsp cumin seeds

1 small clove garlic, chopped fine

2 green chillies, slit length wise.

Method

• Clean the mustard greens & spinach greens & wash thoroughly.
• In a pan, heat the oil, add the garlic, ginger & green chillies. Saute it & then add the onions.
• Once onions are slightly golden, add the mustard greens & spinach greens. Saute it on medium heat, until the greens wilt & are fully cooked.
• Add the salt & cornmeal, mix well. Turn off the heat after 2-3 minutes.
• Once the mixture is slightly cooled, grind in a blender.
• Make the tadka. Heat the ghee, add the mustard, cumin, garlic & green chillies. Pour tadka over the ground mixture.
• Serve with rotis.

Moong Dal Payasam

This is one of the dessert which I like to prepare in the Traditional slow cooking way. Yes, it takes couple hours to get done, but it is worth the wait :-). Traditionally, done with coconut milk, but for a slightly healthier version :-) I use just the regular milk. This one is made with fat free milk.

Ingredients

1 cup moong dal
5-6 cups of milk
1 cup jaggery, grated (adjust according to taste)

1 tbsp ghee/ butter
handful of cashews/ raisins
pinch of elaichi powder

Method

• Dry roast the moong dal until it emits a nice aroma. Add the milk & let it slow cook until the dal is fully cooked. Keep stirring at regular intervals.
• If the milk quantity reduces too much, feel free to add some more milk.
• Add the jaggery & adjust the sweetness level to your taste.
• In a pan, heat the ghee/butter & roast the nuts. Sprinkle nuts & elaichi powder on the payasam. Serve hot.

Note: To fast cook, you can cook the dal & milk in a pressure cooker for 3-4 whistles

Penne Pasta with asparagus, chicken & Basil pesto

Some nutritional facts about Asparagus:

Asparagus is low in calories, contains no fat or cholesterol, and is very low in sodium. It is an excellent source of Vitamin K and folate (a B-complex vitamin). Also, a very good source of Vitamin C, dietary fiber & potassium.

According to the National Cancer Institute, asparagus contains more glutathione than any other fruit or vegetable. This antioxidant plays an important role in the prevention of certain cancers and diseases, nutrient metabolism and regulating DNA and protein synthesis.

I absolutely love this vegetable & always make a point to add it to the pasta dishes. Here is a very simple pasta dish with the touch of fresh basil pesto. Basil pesto adds excellent flavors to this dish.

Ingredients

2 cups penne pasta
2 cups asparagus, cut into 2" pieces
1 cup chicken, diced to small cubes
1 tbsp Extra virgin olive oil (EVOO)
1 clove garlic, chopped fine
salt to taste
1 tsp Italian herbs (parsley, oregano, basil)
1 tsp black pepper

Method

• Boil water. Add the asparagus & cook for 2-3 minutes. Remove them & set aside Add some salt & use the same water to cook the pasta. Drain the water.
• In a pan, add the EVOO, then garlic. Saute until slightly aromatic. Add the italian herbs.
• Add the chicken cubes, salt, black pepper & saute until chicken is fully cooked. Add the asparagus & the pasta & Toss it until well combined.
• Serve it with Fresh Basil pesto.

Fresh Basil pesto recipe

1 cup fresh basil leaves, packed
1/2 cup freshly grated Parmesan-Reggiano cheese
1/2 cup Extra virgin olive oil
1/3 cup pine nuts or walnuts
3 medium sized garlic cloves
Salt and freshly ground black pepper to taste

Combine all the ingredients in a food processor & blend until a coarse paste.

Chicken Fried rice

This simple but flavorful rice adds a touch of elegance to any Indo-chinese/ Chinese entree.

Ingredients

1 cup basmati rice
2 cups chicken broth
1 bay leaf
salt to taste

1-2 carrots, finely chopped
1 cup green onions, finely chopped
1 cup chicken, finely cubed
1 clove garlic, finely chopped
1 tbsp of sesame oil
1 tsp soy sauce

Method

• Wash rice. Cook rice with chicken broth, bay leaf & salt. Once done, fluff the rice with fork & cool, so that the grains remain separate.
• In a pan, take oil, add garlic. Once it turns golden, add 3/4th of the green onions, carrots. Saute for a min & then add the chicken cubes. Cook until the chicken is fully done. Add the soy sauce.
• Toss in the rice & mix until well combined. Keep on low flame for 2-3 minutes so that all the flavor is infused into the rice.
• Garnish with the left green onions. Serve hot. This one was served with Chilli Chicken.

Veggie Pasta

This is a wonderful way to have your vegetables. There is no specific name to this pasta dish. I just toss whatever vegetables I have in stock with the cooked pasta & add any pasta sauce I have handy and ...ta-daaa...a quick fix meal is ready.

Ingredients

2 cups pasta (Rotini / Fusilli)
2-3 cups vegetables (zucchini, colored peppers, asparagus, broccoli)
1 small onion/shallot , sliced
2 cloves garlic, finely chopped
handful pine nuts (optional)
1 tsp italian herbs
1 tsp red chilli flakes
1 tsp black pepper
2-3 tsp of Extra virgin Olive oil (EVOO)
salt to taste

parmesan cheese to garnish

Method

• Cook the pasta until al-dente with some salt. Drain it.
• In boiling water add the broccoli & asparagus for 2-3 minutes. Drain & dip in cold water. Drain.
• In a pan, take EVOO and add the minced garlic. Once garlic flavor comes add the onions/shallots. Saute for a while. Add the pine nuts.
• Add all the vegetables then the herbs, chilli flakes, black pepper & salt. Let it cook until vegetables are almost tender. Add the broccoli & asparagus. Mix well
• Add the cooked pasta & toss with the vegetable mixture & let it simmer on low heat for 2-3 mins with covered lid, so that all flavors blend with the pasta.
• Garnish with grated fresh parmesan cheese. Serve the pasta hot with your choice of pasta sauce.

Cabbage & Potato poriyal

Cabbage is a little tricky vegetable to cook. If overcooked it tends to get soggy. But, if done right the cabbage dish is ready in just a few minutes.

Potato adds a nice flavor to this dish.

Ingredients

1/2 head of a cabbage / roughly 3-4 cups finely chopped into shreds
2 medium potatoes, boiled, skins removed & diced into thin slices
1 small onion, chopped
2-3 green chillies, finely chopped
2-3 red chillies, broken into pieces
curry leaves, optional
pinch of hing
2 tbsp cooking oil
1 tsp mustard seeds
1 tsp urad dal
1-2 garlic cloves, slightly crushed
1/4 tsp turmeric powder
salt to taste
coconut to garnish (optional)


Method

• Heat oil in a pan, add mustard seeds, urad dal, red chillies, green chillies, garlic cloves & turmeric powder
• Then add onions & saute until golden. Add the boiled potatoes. Stir on medium heat until the potatoes get a slight crispy texture.
• Then add the cabbage shreds. Mix well with the other ingredients. Add salt.
• Let it cook on medium heat for 2-3 minutes with a closed lid. Stir it once. Let it cook for another 2-3 minutes. (The cabbage should feel cooked, but it should still have some cruchiness. )
• Garnish with fresh coconut.
• Serve with chapatis Or rice.

Eggplant / Brinjal fry

Hello blogger friends,
I am back from my vacation. It took me a while to get into blogging mode :-). I will start with some quick fix dishes.

Here is a simple dish which I learnt from my mom.

Ingredients

5-6 small eggplants/brinjal
2 tbsp cooking oil
1 tsp mustard seeds
1 tsp urad dal
2-3 red chillies, broken into pieces
1-2 tsp sambhar masala ( can be adjusted according to your spice levels)
salt to taste

Method

• Cut the eggplants lengthwise.
• Heat oil in a pan, add the mustard seeds, red chillies, urad dal. Wait until you get a nice aroma of the spices. Add the sambhar masala.
• Add the eggplant pieces & salt. Cook on medium heat, stirring them well at regular intervals.
• Once cooked serve hot with rotis Or rice.