‬ Quinoa and blackbeans salad

Ingredients:

1 cup Quinoa

1 cup boiled black beans ( soaked for 5-6 hours and boiled)

1/4th cup sliced almonds and walnuts

1/4th cup dried cranberries

salt as per taste

1tsp cinnamon powder

black pepper to taste

cumin powder 1tsp

1 bay leaf

1cup chopped bell peppers

1 cucumber peeled and chopped

cherry tomatoes or a medium size tomato chopped

around 2tblsp chopped spring onions

2tblsp EVOO

Method:

Heat a pan on medium heat. Slight toast the almonds and walnuts till golden. Add the quinoa and toast a few more minutes till brown in color. Now add 2 cups of water to it. Adjust salt, Add cumin powder, cinnamon powder, bay leaf, dried cranberries. Cover and cook for 15-20 min till the quinoa is tender but still chewy and white spiral-like threads appear around each grain. Now mix the black beans..mix well. let it cool. 

In a serving bowl add chopped bell peppers, tomato, cucumbers, green onions sprinkle some black pepper and at last add 1tsp EVOO..mix well and Enjoy....

NYC style Falafel over rice

"Falafel over Rice" tried this on a trip to Manhattan , New York. It was Friday and I don't eat nonveg on that day, so thought of having Falafel over rice.  It was superb. From that day I wanted to recreate this dish at home and It was on my to-do list! Finally tried this for dinner ans it was DELICIOUS! 

Raw chickpeas are used to Prepare Falafel . Combine the chickpeas, parsley leaves and coriander leaves in a food processor add some spices and deep fry it...Taddaaa.. Delicious falafels are ready to serve. You can have it with any dip, mayo or hot sauce.
Serve Falafel on top of the rice with a drizzle of white sauce and hot sauce with lettuce, tomato and onion on the side. Enjoy.

Must say Great meal for any night of the week!

Ingredients:

For the Falafel

1 cup dried chickpeas soaked overnight
2-3 cloves garlic chopped
5-6 spring onions finely chopped
1 teaspoon ground coriander
1 tablespoon ground cumin
red chilli powder to taste or chilli flakes
½ cup chopped fresh parsley
1/2 cup fresh coriander leaves
salt to taste
½ teaspoon freshly ground black pepper
½ teaspoon baking soda
1tblsp flour/ maida
1 tablespoon freshly squeezed lemon juice or as per the taste
1tblsp sesame seeds
 Oil for deep-frying

For the Rice: 
2 tablespoons unsalted butter
1/2 teaspoon turmeric
1/4 teaspoon ground cumin
1 1/2 cups long grain Basmati rice, washed and drained
2 1/2 cups water/ veg stock/ chicken broth
1/2 tsp salt 
1/4 tsp black pepper 

For the White Sauce: 
1/4 cup mayonnaise
1/4 cup Greek yogurt / plain yogurt
1tsp sugar
1 tablespoons white vinegar
1/2 tspn lemon juice
2tblsp chopped fresh Parsley
Kosher Salt as per the taste
ground black pepper as per taste

To serve : 

1 head iceberg lettuce, sliced into thin strips
1 large tomato cut into wedges
1 onion thinly sliced
Sriracha sauce to serve (u can use Harissa-style hot sauce if available)


To make the Falafel:

Drain the chickpeas and transfer to a food processor with all the remaining ingredients except the oil.
Pulse until minced but not pureed. Add water if necessary  but keep the mixture as dry as possible.

Taste and adjust seasoning, add  sesame seeds, flour ,lemon juice as needed.
Heat oil in a pan for deep frying the falafel. Fry the falafel on a medium heat until golden and crispy. Strain on a kitchen towel 
To make the rice:  
Melt butter in a large saucepan. Add the turmeric and cumin powder and immediately  throw the rice and stir to coat .Roast the rice  about 3- 4 minutes. Add the veg broth. Add salt and pepper. Now bring to a boil. Reduce the rice to a simmer, and cook on low until done, about 15 minutes. Set aside. 

To make the white sauce: 
Mix all white sauce ingredients in a small bowl, and whisk to combine well.  Place in the refrigerator until ready to use.  

To serve:  
Take a serving bowl. Serve Falafel on top of the rice with a drizzle of white sauce and hot sauce and lettuce, tomato and onion on the side. Enjoy.

Dabeli

Dabeli or Kutchi dabeli is a snack food of India, originating in the Kutch or Kachchh region of Gujarat. It is a spicy snack made by mixing boiled potatoes with a dabeli masala, and putting the mixture between pav (burger bun) and served with chutneys made from tamarind, date, garlic, red chilies, etc. and garnished with pomegranate and roasted peanuts.

Another yummy snack was pending for long time to be tried in my kitchen until recently. Opportunity arrived when my turn came for our society afternoon tea party (weekly summer event for get-together). Me and another friend prepared around 40-45 dabeli for the entire gal gang and it was a hit that afternoon. Sadly summer time is getting over and we will miss our party till next year..but Dabeli would be tried many times till then I am sure :)

Ingredients


For The Dabeli Masala
2 red chillis
1 tsp coriander  seeds
1/2" stick cinnamon, 2 cloves  
1/2 tsp cumin seeds

For The Filling
3 medium size potatoes boiled and mashed 
1/2 tsp cumin seeds
a pinch of asafoetida
1 tblsp dabeli masala
3 tbsp dates and tamarind chutney
2 tbsp oil
salt to taste

for garlic chutney

2-3 red chillies soaked in water
8-10 cloves of garlic
1 tblsp oil
1tblsp lemon juice
salt as per taste

Other Ingredients
5 dabei/ burger buns
butter or for cooking

To Serve
1 onion  chopped
1/2 cup spicy roasted peanuts
1/2 cup chopped coriander
1/2 cup grated coconut
1/2 cup thin  sev
1/2 cup fresh pomegranate
 fresh garlic chutney as required
 sweet tamarind dates chutney as required

Method 

1st step is to prepare the dabeli masala
Roast all the ingredients given above for dabeli masala in a pan for 2 to 3 minutes. let it cool and Grind it to a fine powder in a blender.

For the filling

Heat the oil in a pan and add the cumin seeds. When they started spluttering, add  asafoetida, mix dabeli masala and dates tamarind chutney together and add it to the oil. Saute for 10-15 sec. Add mashed potato, salt as per the taste and ½ cup of water and mix well.

Remove from the fire, add the 2 tablespoons of tamarind dates chutney and mix well. Keep aside.


Now to prepare garlic chutney..
grind red chilli and garlic together to a fine paste. add salt and lemon juice mix well. keep aside.
Now take a big flat bowl. Place the potato mixture first. Then add the roasted peanuts and mix well. Add coconuts, pomegranate seeds and chopped coriander leaves on top.








How to proceed

Slice the burger buns into halves horizontally and cook the buns in a pan using a little butter/ oil. Apply tamarind dates chutney to lower half of the bun and garlic chutney to the upper half of the bun.







Place a portion of the potato filling on the lower half of each bun.
Top with the chopped onion, sev, if u want u can sprinkle some pomegranate seeds. Sandwich it with the top halves of the burger buns.








NB: I have used store bought peanuts. But if u want to prepare it at home here is the recipe. Heat 1 tblsp oil in a pan add asafoetida and then peanuts,  fry till they get slight brown in colour. now switch off the flame add red chilli powder and salt to taste. your roasted peanut is ready.

Rajastani Dal Baati

So many cultures, so many variety foods and each culture has a dish that stands out and authentic. I just love India. Today it’s a dish from Land of Kings aka Rajasthan. You would have guessed by now, yes! Its “dal baati”. Kudos to my friend Pooja Patodi (our ex-neighbor) for feasting us till we sleep there and now you being not here but still huge source of inspiration. Now it’s one of my new baby in cooking arsenel and next time we meet, Im going to treat you! Till we meet, I will try and make it perfect. It’s in the menu for dinner tonight with gatte ki sabzi! But 1 thing I must admit, I am not able to be as generous regarding amounts of ghees the dish typically uses but I am more than satisfied wid the taste... Happy happy..

Ingredients

For the dal
All daals (mixed) chana dal (split Bengal gram),toovar (arhar) dal,  moong dal (split green gram) , massor daal – 1cup
1 tbsp urad dal (split black lentils)
1 tbsp whole moong (whole green gram)
3 tsp chilli powder
1/4 tsp turmeric powder (haldi)
1 tsp cumin- coriander  powder
1/2 tsp garam masala
2 bayleaves (tejpatta)
1 tsp cumin seeds- mustard seeds
Ginger garlic  paste- 1 tsp
Green chilli paste- ½ tsp
1 large onion- roughly chopped
2 tomatoes- chopped
a pinch of asafoetida (hing)
1 tblsp lemon juice
2-3 tbsp oil
salt to taste
chopped coriander leaves for garnishing

For the baatis
1 cup whole wheat flour (gehun ka atta)
1/4 cup semolina (rava) optional
1/4tsp each- cumin seeds, carom seeds & fennel seeds
Baking powder ¼ tsp
1tblsp yogurt 
1/4th cup melted ghee
salt to taste

For serving
melted ghee
1 recipe churma

Method

For the dal 

Clean and wash the dals and keep aside. Heat oil in the cooker. Add bay leaves, hing, splutter cumin-mustard seeds. Add chopped onion. Sauté till translucent.  Add the ginger garlic & chilli paste. Sauté till raw smell of ginger and garlic goes away. Add the chopped tomatoes, turmeric powder, red chilli powder & cumin-coriander powder. Adjust salt. Sauté till the tomatoes are cooked. Add garam masala & mix well. Now add all the soaked daal & give double amount of water as per the daal. Mix well. 
Pressure cook for 2 to 3 whistles or till the dals are cooked. Switch off the flame. Now remove the lid. Adjust the consistency of the dal if required, add some water. Add the lemon juice & coriander leaves. Adjust  salt and simmer for 2-3 minutes. 

For the baatis 

Take a large bowl. Add flour & ghee. Mix well with your hands now add all the ingredients and knead into stiff dough. don't knead it for long time. Keep it covered for at least 20 minutes.
Preheat the oven to 180 degree C. 
Take a portion of the dough & make lemon size balls. Press them slightly.
Grease the baking tray. Place the battis on it. 
Bake  them in the preheated oven for 20 to 25 minutes till the baatis are cooked on the insides also. don't worry if you will see cracks in the batti that means it is baking properly.


Now the important part. How to serve them. Arrange the baatis on a serving plate break each baati into two pieces and pour melted ghee on the baatis.
Now take the ghee dipped battis in a bowl. Pour hot dal over the baatis. 
Serve hot  with churma . We had it with gate ki sabzi…yummm… 

Chickpeas sundal

For making sundal u will need:

Chickpeas- 2 cups (soaked in water for 7-8 hours)
Dry red chilli- 2-3 nos
Roughly chopped green chillies- 1tsp
Mustard seeds- 1tsp
Asafoetida/ hing- a pinch
Curry leaves- a few
Salt to taste
Vegetable Oil- 1tblsp
Grated coconut- 2 tblsp
Turmeric powder- 1tsp
1 tblsp lemon juice

Method:

In a pressure cooker, place chickpeas , salt and 1/4 tsp turmeric powder. Add water in such a way that it s just 1/2" over the chickpeas.

Pressure cook for 5-6 whistles till they becomes soft. Once done, let the pressure come down on its own. Once pressure releases, remove peas and drain in a colander completely. 

Heat oil in a pan. Add  Dry red chillis & crackle mustard seeds, now add asafoetida, green chillies, curry leaves to it. When curry leaves starts spluttering add the boiled chickpeas to it. Adjust salt. Switch off the flame. Add lemon juice to it. Now garnish with some grated coconut. 
Your chickpeas sundal is ready to serve. Serve as a side dish with rice, pullav  or u can have it with parathas.

Dum Aloo

Dum alloo is one of the fav recipe of my hubby. He loves to have it with all different things.. It may b with Puri ,  paratha or nomal phulkas..so I decided to make  this on his bday. I also invited some of  our friends for the occassion & Prepared his fav pinapple cake, then for dinner puri, dum alloo, veg pullav, channa daal masala & mix veg. For dessert I prepared mango custard. One of my friend brought noodles cutlet & chenna poda (ricotta chese cake). All liked the food but above all dum allo was very demanding. Friends just loved it!!!  Just to mention that I made some changes to the recipe that day, like rather than boiling the potatoes I deep fried them & added curd & some spices to the dum alloo which made it super yummy.. so thought of sharing it in my blog before the procedure goes away from my mind :) so friends here is the recipe.

Ingredients:

10-12 Small Potatoes cut into 2 pieces or u can cut them into 4 pieces if they are big
2 Medium Size Onions
1 tblsp Ginger garlic paste
2 medium size tomatoes (boil for 2 mins, peel & blend to make tomato puree)
1 tsp fennel seed powder
A pinch of hing/ asafoetida
4 Green Cardamoms
1″ Stick of Cinnamon
1-2 bay leafs
1 Teaspoon Cumin Seeds
1tsp nigella seeds
¼ th  cup curd (whipped)
1 Teaspoon of Turmeric power
1tsp red chilli powder
1tsp Kashmiri red chilli powder
1 Tablespoon Garam Masala 
2 Tablespoons of mustard Oil
Vegetable oil for deep frying the potatoes
Chopped Cilantro/Coriander leaves for Garnish
Salt to taste

Preparation:

Peel the potatoes and soak them water for 1-2 mins. 
Heat oil in a kadai & deep fry the potatoes till brown. You can also sallow fry  the potatoes if you are health cautious.  Set aside.
Heat mustard oil in a pan. Add cinnamon, bay leaves and cardamoms. When they start to sizzle add the Cumin seeds, hing. When the cumin seeds start crackling add nigella seeds & fennel seeds powder. Now add Onions and fry them till they are glazed and slightly brown. At this stage add Kashmiri red chilli powder ( to maintain a good colour in your curry). Don’t let them burn stir for 3-4 sec. & immediately add the ginger garlic paste to it. Add turmeric powder, red chilli powder & salt.  Sauté for 3-4 min till oil appears in masala now add tomato puree to masala & mix well. Sauté for another 2-3 min till masalas are done. Now add whipped curd to masala & stir continuously for 2-3 min. It’s the time to throw in the fried potatoes. Mix well with masala. Cover & cook for 5-7 mins till all the masala coats the potatoes and the potatoes are tender. If it will start sticking in bottom you can sprinkle some water.
Now throw in some garam masala & chopped coriander leaves. Mix well. Your dum allo is ready to serve now.
Serve hot with puri, hot phulka or paratha. 

Vegetable Kofta curry

For the koftas

Ingredients
1 cup grated paneer
½ cup green peas
2-3 carrots, finely grated
4-5 medium size potatoes, boiled and mashed
2 tblsp raisin chopped (optional)
2tblsp chopped cashews 
Chopped green chilly 1 tblsp
1 tsp coriander pwd
1tsp cumin pwd
Handful coriander leaves- chopped
1 tsp chilli powder
oil for deep-frying
salt
black pepper powder to taste
½ cup of cornflour

For the gravy

2-3 medium size tomatoes roughly chopped
2 medium size onions roughly chopped
1tsp Coriander pwd
1tsp Cumin pwd
½ tsp turmeric powder
4 tbsp butter
Salt as per taste
black pepper (kalimirch) powder to taste
1-2 tsp Ginger garlic paste
2-3 tblspn of Cashew nuts paste
Handful of Coriander leaves
1tblsp dried fenugreek leaves
2-3 tsp Oil
1 tsp garam masala
4 cloves, 2-3 cardamon & 2-3 bayleaves, 1 inch long cinnamon 
1 tsp red chilli powder
1 tsp sugar
4-5 tbsp fresh cream

Method
For the koftas

Boil the peas. Add all the vegetables (squeeze all the vegetables properly) and peas to the potatoes and make a dough. Add all the ingredients which are written above for koftas except cornflour ( you can take maida also if corn flour is not available) and to this add raisins & cashew nuts. It will give crunchy effect. Mix well & Form into kofta balls. 
You can make oval shape bullet shape or whatever shape you like. 
Roll the koftas into the corn flour/ maida &  fry in oil to a golden brown colour. Keep aside.

For the gravy

Heat oil in a pan, add the onions and stir fry for 5 minutes till light brown.Then add the  tomatoes and fry again for 3-4 minutes till they becomes soft. Add cumin & coriander powder, turmeric powder, ginger garlic paste, salt, chilly powder.
Stir for 2-3 min. When oil appears in masala switch off the flame. Pour the mixture into a blender and make a fine paste.
 Again heat butter in a pan. Add whole garam masalas (bay leaves, cardamom, cinnamon, cloves ). Add fenugreek leaves & immediately Pour that blended paste.  Bring it to boil & cook for 3-4 min till masala is done.
Add cashew nuts powder. Add the garam masala, sugar, adjust salt and pepper and cook for 5 minutes. Then add cream. Stir well. 


Add the koftas very gently as they are very delicate. 
Switch off the flame. Let the koftas to absorb the juices from the sauce. 
Spinkle some coriander leaves & broken cashews on the top of the koftas & add 1 tsp butter & Mix well & Serve hot with roti/ any kind of rice.

Chilli Cholle (chick peas)

I luv to have cholle with paratha, puri or rice even though I can eat them with any other curry. 

CHILLI CHOLLE..Sounds Intresting!! Is n’t it?? This time thought of making some different with chick peas. My co-sister always makes this recipe. The touch of sauces and spices makes it little different & more delicious. What she does when she boils cholle is make two dishes! Portion of it she makes curry & the other portion she makes chilli cholle specifically for kids & no doubt kids just loves this over curry.
 For a while I was also thinking to try this. Finally I prepared it & it came out really nice. Goes well with paratha, chapatti & rice too as a side dish…

Ingredients:

1 cup chick peas (Kabuli chana)
1 tea bag
Oil- 2-3 tblsp
1tsp cumin seeds
2-3 red chillies
2 medium size onion- cut in cubes
10-12 garlic cloves chopped
Chopped ginger- 1tblsp
3-4 green chilles chopped
Dried fenugreek leaves- 1tblsp
Chole / channa masala- 1tsp
1tblsp- tomato ketchup 
1tsp soya sauce
Salt as per the taste
Sugar- 1 tsp (Optional)
Black pepper- 1 tsp

Method:

 Soak chick peas for overnight. Boil the chickpeas in a cooker with salt, water & tea bag. 
Pressure cooks it till they becomes tender. Drain all the water & keep aside.
Heat Oil in a pan. Add dry red chillies & cumin seeds, allow them to splutter. Add chopped green chillies, garlic cloves, ginger, Onion. Sauté till they turn light brown in colour. Add fenugreek leaves. Add the boiled chickpeas. Adjust sugar & salt. Add chole masala, black pepper, Tomato ketchup & soya sauce.  Mix well & stir for another 2-3 minutes till cholle & masalas are evenly mixed. Your chilli cholle is done. Serve hot as a side dish with rice/ chapati.

Veg Fettuccine (Thin Pasta sticks)

 To be honest I never heard of this animal called "Fettuccine" long ago. My hubby does sometime eat lunch outside (read as "love" to eat always but I say NO :-)) and I keep checking what he had that day. Once he had gone to an Italian restaurant and told me he had some fettuccine and I was keen to know more about it. Did google about it and voila!! I was cooking that animal in my kitchen after couple days since I love all forms of pasta. Not to mention that it turned delicious in the first attempt. So here it is, try yourself!

Ingredients:

8 ounces fettuccine
1 cup mix vegetables chopped (carrots, mushrooms, beans, broccoli florets)
Green peas ,Sweet corn – 1/4cup
2 tbsp. butter/ oilve oil
2 tbsp.  all-purpose flour
Milk- 1cup
Salt as per the taste
1 tbsp. crushed black pepper
1tsp of red chilli flakes
1tsp of dried oregano & basil
1/4 cup chopped onion 
8-10 garlic cloves finely chopped
Heavy whipped cream- 1/2 cup (Optional)
2 tbsp. freshly grated Parmesan cheese 
1/2 cup grated mozzarella cheese (Optional)

Method:

Boil the fettuccine as per the instruction. Remove from heat & drain all the water.


Take a small bowl. Add flour & 4 tblsp milk to it. Whisk to avoid lumps.
Heat a pan. Melt butter. Add milk & when it starts boiling add the whisked flour & milk mix. Stir continuously to avoid lumps. Add whipping cream & grated Parmesan cheese Mix well. Add red chilli flakes, garlic powder, crushed black pepper, basil & oregano. Your sauce is ready.

Heat butter/ olive oil in a pan. Add chopped garlic cloves & onion. Sauté till they becomes translucent. Add all veggies. Stir till they becomes golden brown & crunchy. Adjust salt, add pepper powder. Keep aside. 
Then add the boiled fettuccine to it. Mix well. 


Add the white sauce to the prepared fettuccine & mix well. 
Adjust salt. Add Parmesan cheese & Mix well. 

Your veg fettuccine is now ready to serve. Serve hot & enjoy.