QUICK CHOLE/ CHICKPEA CURRY

1Hey there. So yesterday I celebrated my birthday. Not that it was a grand affair. But I had pre-birthday celebration when my colleagues came home for a baking class. And we baked my birthday cake. Will soon share a recipe of the same.

For today’s post is this quick version of chole masala. I need variety in my food. And dosa is a regular in any south indian home. I like to pair it up with various different options. One such wonderful combination is chole masala.

3INGREDIENTS:

Kabuli Chana – 1 cup soaked overnight

Onion – 1 big

Tomato – 2 medium

Coriander Powder – 2 tsp

Chilly Powder – 1 tsp

Chole Masala – 1 tsp

Turmeric Powder – 1/4 tsp

Dry mango powder – 1/4 tsp

Chopped Coriander Leaves – 1 tblspn

Oil – 2 tblspn

Salt to taste

INSTRUCTIONS:

  1. Pressure cook chana for 1 whistle and then lower the flame for 15 minutes. ( the cooking time also depends on the quality of the chana)
  2. In a blender blend together onion and tomato.
  3. Heat oil in a kadai.
  4. Add the onion-tomato paste and saute till it starts leaving oil from the sides of the kadai.
  5. Add coriander, chilly, chana masala, dry mango powder and turmeric powder and mix well.
  6. Add the cooked chana masala and mix well.
  7. Let it boil for 5 minutes. Add water if required.
  8. Garnish with chopped coriander leaves.

Enjoy with dosa or rotis. 2

 

 

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SANJEEV KAPOOR’S JEERA ALOO

3Hi.  Have you ever wondered about small things that go missing all of a sudden?  Like that hair clip or one cute ear ring or favorite handkerchief. Pen/pencil is also lost a lot. Do you ever wonder where do these things go? Isn’t it strange that somethings just mysteriously go missing?

And maybe years later you find your clip far behind sofa. That handkerchief tucked under layers of clothing. Missing ear ring will be found near a window sill. Does that happen to you?

I love jeera aloo and have always wanted to try it. This is a version of Sanjeev Kapoor recipe. I have just tweaked the style of preparation. Do try it. I am sure you will treasure this recipe.

1

INGREDIENTS:

Potatoes – 4 medium boiled and cubed

Cumin Seeds – 1 tsp

Chilly powder – 1 tsp

Coriander Seeds – tblspn

Roasted Cumin powder – 1 tsp

Dry mango powder – ½ tsp

Oil – 4 tblspn

Salt to taste

Chopped Coriander Leaves for garnish

INSTRUCTIONS:

  1. In a mortar and pestle add coriander seeds, cumin seeds, cumin powder, chilly powder, dry mango powder, salt and grind coarsely.
  2. Heat oil in a pan.
  3. Add the coarsely grinded mix onto pan and stir on low flame. Careful not to burn it.
  4. Add cubed potato pieces and mix properly till all the masala is nicely coated on potatoes.
  5. Leave it for 30 seconds and mix again.
  6. Take it off flame and garnish with chopped coriander leaves.

Enjoy with hot rotis.

2

CARROT RICE

Hello. How are you today? So I have been experimenting with food a lot. I am making an attempt to try new things and learn new things. That also means I am enjoying cooking. How about you? Are you learning new things? Now that the kids have holidays here are you trying out new recipes? Do try new things that interests you.

Today’s recipe is an interesting one. Most of us dread away from carrots. But I make sure to buy and use them in my day to day cooking. Hence, this recipe. You will find many variations of this recipe on the internet. Mine is a simple recipe. Do try it for your tiffin box.2

INGREDIENTS:

Grated carrot – 3/4 cup

Cooked Basmati Rice – 1 cup

Turmeric Powder – ¼ tsp

Peanuts – 1 tblspn

Dry Red Chilly – 1

Onion – 1 small finely chopped

Mustard Seeds – 1 tsp

Sugar – ½ tsp

Oil – 2 tblspn

Salt to taste

Coriander Leaves – Optional

INSTRUCTIONS:

  1. Heat 1 tblspn oil.
  2. Saute peanuts and red chilly for a minute.
  3. Let it cool down.
  4. Blend it coarsely.
  5. Heat another tblspn oil and splutter mustard seeds.
  6. Add onion and saute till translucent.
  7. Add grated carrots and cook slightly on low flame.
  8. Add few drops of water and close and cook. (you can skip this option if you want raw carrots).
  9. Once carrots are cooked add the blended peanut masala and mix well.
  10. Add cooked rice, turmeric, salt and sugar and mix well.
  11. Garnish with coriander leaves.

Enjoy.

1

MOONG DAL PAKODE/ GREEN GRAM FRITTERS

3Hello There. So it started raining here. And God knows we need it. I remember those days when during monsoon my brother used get hot samosas and kachoris with tamarind chutney from nearby shop. It came from a very small shop that was also the owner’s house. I still recall the taste of those samosa and kachori taste on my palate.

Maybe I should try making samosa and kachori one fine day. However for now it is this soft mung dal pakode for your tea time snacks. I had packed some for my tiffin box as well.

Do try and let me know if you like it.

1INGREDIENTS:

Green gram (moong dal) – 1 cup soaked in water

Fennel seeds (saunf) – 1 tsp

Green chilly – 1 -2

Ginger – ½ inch piece

Coriander leaves – 2 tblspn

Mint leaves – 2 tblspn

Salt to taste

INSTRUCTIONS:

  1. Heat some oil for deep frying
  2. Coarsely grind moong dal with little water and other ingredients.
  3. Drop spoonful of batter into hot oil and fry till golden brown.
  4. Drain it on tissue paper.

Serve with tamarind chutney or green chutney or ketchup. Or you can serve it with all three. 😛2

 

 

 

 

WHOLE WHEAT EGG LESS BREAD

2Holla. I find baking stressful. Because baking is a science and not art like cooking. You cannot adjust your recipe in between. Sometimes you cannot even see what’s happening in baking. Hence, I find it stressful. Add on it the fact that there will be more number of utensils to wash than in cooking. 😉

But you should never stop trying isn’t it? I make sandwiches for tiffin. Or a quick toast with omelette is also a good breakfast option. Hence, I like to have bread in my pantry. However, I do not like the idea of purchasing bread. Hence, I began baking breads.

So this is a whole wheat egg less bread. The difference is clearly evident when compared to flour/ maida bread. Flou/ Maida has that glutten that gives the elasticity in the white bread we enjoy. But we all know how dangerous and unhealthy that is for us. So I don’t completely avoid maida but try to whenever I can.

Hope you would give it a try and let me know your opinion.

3INGREDIENTS:

Wheat flour – 3 cups

Dry Yeast – 1 tsp

Luke Warm Water – if required only

Luke Warm milk – 11/4 cup or as per needed

Sugar – 1/2 cup or as per needed

Salt – 1/2 tsp

Olive oil – 3-4 tblspn + for pan greasing

INSTRUCTIONS:

  1. In a small bowl take milk and mix sugar in it. Add in yeast and let it sit for 5 minutes for proofing. (you will see small bubble and cloudy texture at top of bowl)
  2. In another bowl take flour and add salt.
  3. Mix well.
  4. Make a well in the center of the bowl and add the yeast mix in.
  5. Combine all together to form a dough.
  6. Add olive oil and knead again into a smooth dough. (If your mix is dry add little lukewarm water)
  7. Place the dough in the bowl and cover and let it proof for one hour in a warm place.
  8. After one hour open the bowl and check if it has doubled in size.
  9. Take the dough out and start punching. This ensures the air incorporated in the dough is punched out.
  10. Kneed again for 5 minutes.
  11. Shape it like a bread loaf and place it in a greased bread loaf pan.
  12. Cover with a cling wrap and let if proof again for another hour.
  13. In the last 10 minutes of the proofing time, pre- heat up the oven at 220 degree celcius.
  14. Bake for 20-25 minutes.

 

NOTES:

  1. Let the bread pan cool for 20-25 minutes.
  2. Remove the bread from the pan and cool on a wire rack.
  3. Let the bread cool down completely before slicing.
  4. Sprinkle some sunflower seeds or any other seeds of your choice on the top.1

 

 

WHEAT CREPES WITH COCONUT STUFFING – HAPPY MOTHER’S DAY

2Hi. How have you all been? I know I have been away from blogging from a long time now. There are many reasons behind it but nevertheless what more better day to return than on Mother’s day.

My mother is the strongest lady I know. The fact that I am here is because of her love, hard work, dedication and care despite all the odds we have been through. I guess every child would say the same thing for his/her mother and they should.

You know what I have realized. I am doing or saying those very things that my mom used to say to me and I got irritated. I guess its genes. But all the things mom said and everything she did seemed so correct and logical now. She is a real inspiration to me.

Today’s recipe is based on one of the lunch box dishes she made. On busy days she used to make stuffed chapathi with sweet coconut filling. This recipe is twist on the same. It is easy to gulp down in case of sore throat too. It is almost like a dessert. Perfect healthy recipe for kids.

3INGREDIENTS:

Wheat flour – 1 cup

Sugar – 2 tblspn

Grated coconut – 1/2 cup

Jaggery –  4 tblspn

Cardamom powder – 1/2 tsp

Milk (Optional)

Honey – as required

Salt a pinch

Oil for greasing pan

INSTRUCTIONS:

  1. In a bowl whisk wheat flour, milk (or water), sugar and salt and make a thick batter.
  2. In another bowl take grated coconut, cardamom and jaggery and mix well.
  3. Heat a non-stick pan.
  4. Grease it with oil or ghee.
  5. Pour a small ladle of batter and spread by rotating the pan. It should be thin as crepes.
  6. Flip over to cook other side.
  7. Add the coconut stuffing in and fold the crepes.
  8. Place it on a plate.
  9. Drizzle over honey or choco syrup.

Enjoy.

Happy Mother’s Day. 1