Chana Palak

Chana Palak is a healthy alternative to chana masala. Its healthy yet the taste is as great as chana masala.

Ingredients

1/4 cup garbanzo beans
2 tblsp Chana dal (Bengal gram)
1 cup chopped spinach
1 medium tomato chopped
1 small onion thinly sliced
1 clove garlic, chopped
1 tsp Jeera/Cumin seeds
1 tsp Amchur/dry mango powder
2 tsp Garam masala
1 tblsp Oil
Salt to taste

Method

- Soak chana dal in warm water for 15-20min.
- Heat oil in a pressure pan.
- Add cumin seeds followed by onion and garlic.
- Once the onions are translucent, add garam masala, amchur and let the oil separate.
- Add chopped tomatoes.
- Add garbanzo, chana dal, salt, spinach and 2 cups water.
- Cook for 3 whistles.
- Mix well.

Serve hot with roti or paratha

Brussels Sprouts Subzi

An Indian twist to a vegetable that we don't find so commonly in India. Very easy recipe that will make you love this vegetable.

Ingredients

1/2 packet of frozen Brussel Sprouts or 10 fresh ones
2 tblsp Curry Powder/paste (Pataks)
1/4 cup Chopped onions
2 tsp turmeric powder
2 medium tomatoes chopped
1 tsp Jeera seeds
Salt to taste
1-2 tblsp oil

Method

- Boil the Brussels in water for atleast 20min. This removes the distinct smell it has.
- Heat oil and add jeera.
- Saute onions and add the curry paste.
- Add turmeric powder.
- Add chopped tomatoes and add little water.
- Let the tomatoes cook well.
- Cut the brussels into halves or quarters if you have big ones.
- Fry the brussels in the gravy and let it simmer for 15min or so.

Note: Longer you leave, brussels absorbs the curry taste.

Chana Bhatura with Boondi Raita

Chana Bhatura is a great snack that can easily replace a meal. Enjoy the fluffy bhatura with tangy chana and cool it down with Raita.

Ingredients

Bhatura

2 Cups All purpose flour/Maida
Salt to taste
2 tblsp olive/vegetable oil
1/2 package yeast
1 tsp sugar
1/4 cup warm water

Oil for frying

Chana

1 can garbanzo beans
2 tomatoes
1 small onion
1 green chili
2 cloves garlic
1 inch ginger
3 tsp garam masala
1 tsp cumin seeds
1 tsp cumin powder
1 tsp amchur/dry mango powder
1 tblsp oil

Boondi Raita

1/2 cup plain yoghurt
2-3 tblsp boondi (store bought - plain or spicy)
Salt to taste
1 tsp chaat masala


Method

Bhatura

- Add sugar to the warm water and mix well.
- Add the yeast and leave it for 10 minutes. The water will turn frothy.
- In a big bowl, add the sifted flour and salt.
- Add the yeast water and make a smooth dough.
- Add the oil to make it rubbery.
- Leave it for 1-2 hours.
- The dough should have risen up.
- Beat the dough and leave it for another hour or so.
- Flour the surface on which you will make Bhatura.
- Take 2inch dia ball and roll it to a round shape.
- Heat oil in a deep dish frying pan.
- Fry the Bhaturas on both sides until they are slightly crispy.

Chana

- In a food processor puree tomatoes, onions, garlic, ginger, green chilies and handful of garbanzo beans.
- Heat oil and add cumin seeds.
- Once they are browned, add the above puree
- Add all the dry masalas and let it cook until oil separates.
- Add salt and 1/2 cup water
- Add the chana and simmer for few minutes.
- Garnish with freshly chopped cilantro.

Boondi Raita

- In a bowl add the yoghurt, salt and chaat masala.
- Add water to make it liquid.
- Mix well and add half the boondi.
- Add the rest right before serving for the crunch.

Serve Bhatura, Chana and Raita. Garnish with lemon wedges, sliced onions and chopped cilantro.

Vegetable Kabobs

Kabob is a middle eastern delicacy that is loved through out the world. Its a great barbecue recipe. Veggie Kabobs are for vegetarians that bring out the flavors greatly.

Ingredients

Kabobs

- 3 inch slices of green, red or yellow bell peppers
- Quarters of white button mushrooms
- Cubes of Paneer/Tofu
- 3 inch cubes of zucchini
- 3 inch cubes of yellow squash
- 3 inch slices of red onion

Marinade

1/2 bunch mint
1/2 bunch cilantro
2 tblsp lemon juice
1 tblsp hot sauce
1 tblsp soya sauce
2 tblsp stir fry sauce/ honey + tamarind pulp in equal proportion
3 cloves garlic
Salt to taste
1 green chili
1 tblsp olive oil
3 tblsp cheddar cheese

Method

Marinade

- Mix all the ingredients above except cheese and grind it well.

Kabobs


- Soak the wooden skewers in water for atleast 30min.
- Arrange the vegetables and paneer on the skewers.
- Pour the marinade over the kabobs and leave it on for atleast 1 hour.
- Sprinkle cheese on top of the kabobs.
- Turn on the broiler at high.
- Place the skewers on a aluminum foil at top rack.
- Broil each side for about 10-15min.
- Turn and broil all sides carefully.

You can barbecue if you prefer. Serve with Persian rice.

Banana and Date Kabobs

Fruits kabobs are a great quick desserts. Banana and date make a twist to usual fruit kabobs.

Ingredients

Kabobs

- 3 inch slices bananas
- Pitted full dates

Other fruits that are great for grilling are orange, apple and pears.

Marinade

1/4 cup honey
1 tsp orange juice
1 tsp lemon juice

Method

Marinade

- Mix all the ingredients well.


Kabobs

- Soak the wooden skewers in water for at least 30min.
- Arrange the fruits alternatively on the skewers.
- Pour the marinade over the kabobs and leave it on for 5-10 min.
- Turn on the broiler at high.
- Place the skewers on a aluminum foil at top rack.
- Broil each side for about 5-10 min.
- Turn and broil all sides carefully.

You can barbecue if you prefer.

Savory Persian Rice

Savory rice is a great accompaniment to veggie kabobs. Its one dish meal that requites least efforts.

Ingredients

1 cup Basmati rice
1 tblsp Olive oil/Butter
1 tsp lemon juice
Salt to taste
1/4 tsp saffron threads
1 tsp pomegranate powder

Method

- Bring water to boil in a pan.
- Add salt, oil/butter and lemon juice.
- Mix well and add the raw basmati rice.
- Keep stirring occasionally and check that rice is cooked. Grains should be separate.
- Dissolve saffron in a tablespoon of water. Water will turn yellowish.
- Decant the water and spread the rice on a serving plate.
- Add the saffron water and threads , right at the center of the plate.
- Mix the rice right at center and it should turn yellowish red.
- Sprinkle pomegranate powder and serve.

Enjoy with kabobs, roasted corn and doogh.

Thali

Try this combo with recipes in this blog. Dal Beans Fry, Spinach Kofta, Cucumber Raita and mango pickle on the side. Make some phulkas and serve it along with pulao. Now thats what we call "thali".

Asparagus with Goat Cheese Penne

Asparagus with Goat Cheese Penne is a light sumptuous dinner. Sweetness of asparagus with tartness of goat cheese makes a delightful combination.

Ingredients

1 bunch of fresh asparagus (Canned/frozen may be used as well)
1/4 cup green peas (optional)
3 tblsp goat cheese
1/4 cup Vegetable broth or reserve pasta water
Salt to taste
2 tsp Crushed black pepper
8 Oz of Penne Rigatoni
1 tblsp Butter
2 cloves garlic, chopped
1/4 cup shredded parmesan cheese
Chopped Basil for garnish

Method

- Boil water to rolling boil in a pan.
- Add the pasta and cook till its al-dente.
- Decant water and save some pasta water.
- Cut asparagus into 2 inch pieces, include the spear as well.
- Melt butter in a pan.
- Add the chopped garlic, peas and asparagus.
- Fry till asparagus is tender.
- Add salt and crushed black pepper.
- Add the broth/pasta water.
- Let it simmer and add the goat cheese.
- Mix well and add the cooked pasta.

Serve it warm with parmesan cheese and basil on top.

Spinach Paneer Kofta Curry

Spinach Paneer Kofta Curry is a healthy and delicious alternative to Malai kofta. Its much lighter and gives you all the greens required.

Ingredients

Kofta

1 cup Spinach
1/2 cup Paneer/Indian Cottage Cheese
2 green chilis, chopped
1/4 cup Bread crumbs
4 tblsp Besan/Gram flour
Salt to taste
2 tsp ginger-garlic paste

Oil to fry

Gravy

2 Large tomatoes
1 small onion
2 cloves garlic
2-3 tsp Red chili powder
2 tsp Chopped cilantro
Salt to taste
1 tsp Turmeric Powder
1 tblsp unsalted butter
1 inch ginger, chopped
1 tblsp fresh cream
1 tsp garam masala powder

Method

Kofta

- Steam spinach and squeeze out water.
- crumble the paneer.
- Add all the above ingredients and mix well.
- Make balls of 2 inch diameter.
- Heat oil and fry the balls till they are golden brown in color.

You can make lots of koftas and freeze it for future use.

Gravy

- Chop onions, ginger and garlic.
- Melt butter in a pan.
- Add the onions and cook till they turn pink.
- Add the garlic and ginger as well.
- Add the turmeric, chili and garam masala powder.
- Puree tomatoes in a blender and add to above mixture.
- Add cup of water and cook for some time.
- Mix in the cream and add salt as needed.

Add the koftas to gravy right before serving.

Dal Beans Fry

Dal Beans Fry is a quick alternative to usual dal fry. Variations of this could be made with any dry vegetable that is left over.
Ingredients

1/2 cup Toor dal
1/2 cup Green Beans (left over)
1 tblsp Ghee
2 tsp ginger-garlic paste
Salt to taste

Method

- Prepare green beans as per the recipe.
- Cook the toor dal.
- Heat ghee in a pan.
- Add the beans and fry for a few minutes.
- Add the ginger-garlic paste.
- Mash the dal.
- Add to the above mixture.
- Add salt to taste and mix well.

Serve it with hot rice and ghee.

Mango Ginger Pickle

Mango Ginger Pickle is a quick recipe that adds zing to your main course. In South India mango pickle is usually served with curd rice. Ginger gives the surprise taste to this usual pickle.
Ingredients

1 Raw Mango
4 inch ginger piece
1 tsp Mustard seeds
Salt to taste
2 tsp red chili powder
1/2 tsp Hing powder
1/4 tsp turmeric powder
1 tblsp sesame oil


Method

- Cut the mango into small cubes of 1 inch.
- Chop the ginger really small.
- Heat oil in a pan and add mustard seeds for tempering.
- Add hing, chili owder, salt and turmeric.
- Add the mango and ginger to above.
- Toss well.
- Cook for few minutes until the skin of mango turns from dark green to light. This takes about 5 minutes.

Serve it with curd rice or as a side to paratha.