Chickpeas - Two ways!

CHICKPEAS OR GARBANZO BEANS
(Image Taken From The Internet)

 This is the first time I am doing a double post and it's all because of Nupur from One Hot Stove who is hosting Blog Bites, the Iron Chef Edition. Well, this months theme was 'One ingredient , Two ways!' All we needed to do was take one ingredient (anything from meat to a spice to a vegetable) and cook it in two different ways. At first I wanted to do a sweet and savory version using the same thing but because I was pressed for time and the deadline was inching closer, I decided to post something I had already made.

The ingredient that I chose is the humble chana! Yes, chickpeas my friend. So basic and yet so versatile. In my house I always have cans of chickpeas ready to whip up a chana masala or a chana pulav in a jiffy. No more soaking overnight and cooking in the pressure cooker.

As you know, I live in the middle east and absolutely love the multicultural cuisines out here. One such dish that I like is the falafel. The perfect falafel is crispy outside and soft and fluffy inside. But this can often go wrong in many places as some vendors fry them at one time and sell them later after they have gone all soft. Thus I decided to make my own and searched for a good recipe. I didn't have to look much and came across the Hummus 101 blog which has fabulous recipes. Do check it out for the recipe and many others. (Do not use canned chickpeas under any circumstances!) I served our falafel with tahini sauce and some pita bread. It can be had with ketchup as well. Anything goes with ketchup I think!

My second recipe is an Italian dish called Farinata, made with chickpea flour and water. Now, I had never eaten this anywhere before nor had I heard about it. But when I came across the dish on Cream Puffs In Venice, my interest was piqued. It sounded very similar to the besan chila or besan cake that we make back home. This is somewhat a cross between the two, the thickness being neither too thin like a chila nor too thick like the cake. Also, this is prepared in the oven and has oil in the batter. Next time I will probably make it a little more thinner as I wanted a crisp bottom. The farinata can be easily customized according to personal tastes (I added caramelized onions to mine) and I prefer it with a nice dipping sauce. Here is the recipe that I used at the Food and Wine website. I made mine in a large non stick stainless steel pan and it worked perfectly.

Happy Eating!!

Chilli Cheese Toast

Eating Chili Cheese Toast is like killing two birds with one stone. You get something filling that is healthy and tasty as well. I ate this for the first time at my best friends house way back when I was in school. The same day I went home and made it for my mom. We all loved it and I have been making this ever since for everyone I know! It is very easy to make and can be had for breakfast, brunch or an evening snack. It requires a little bit of prep work but the cooking time is very quick. This is a great way of using any bread that is being ignored in the bread basket or the fridge. If you have kids at home who don't eat veggies you can sneak in a few more veggies like grated carrots or pureed beans and peas (pre-cooked of course!). They wont know the difference and you will be much happier!

Recipe

Ingredients - Serves 2

4 Slices Wholewheat Bread (White or Brown will also do)

4 Tsp Salted Butter

4 Tbsp Chili, Mint and Coriander Chutney*

1 Cup Finely Chopped Onions

1 Cup Finely Chopped Tomatoes

2 Cups Grated Cheese (Mozzarella or cheddar)

Ketchup For Serving

1. Preheat oven to 180 Degrees C.

2. Place the bread slices on a baking sheet covered with foil.

3. Apply 1 tsp butter on each slice followed by 1 Tbsp chutney. (You can apply more or less depending on  your tolerance to heat).

4. Sprinkle a little cheese on top, followed by the onion and and tomatoes.

5. Finish by adding cheese and covering the top completely.

6. Place in oven and bake for 10 - 15 minutes till the cheese has melted and the bread is toasted. Serve hot with ketchup.

*Note - To make the chutney, simply grind together mint leaves, coriander leaves and green chilies with a little water and salt. Quantities are to be adjusted according to personal taste.

Tip - If you do not have an oven, make this in a sandwich maker or frying pan. Butter the outside of the bread and place it on the heated pan (buttered side down). Apply all the toppings on the other side, cover and cook on a low flame till the bread is crispy and the cheese has melted.

Happy Eating!!

An Iftaar Treat - Moong Dal Bhajiya

When I was making the kachoris, I had soaked a little extra dal by mistake and after grinding the dal I realized that it would be too much. So I kept aside the excess in the fridge and thought of making something else with it. I had no clue what could be done with moong dal and just decided to make the bhajiyas on a whim. These bhajiyas are very simple to make but taste great. I didn’t know how they would turn out I just added whatever ingredients I had on hand. Ultimately I was very happy with the results and Latif loved them too!

Recipe - An Everybunny Loves Food Original

Ingredients

1/4 Cup Moong Dal (Washed and Soaked)
1/2 Cup Onion (Finely Chopped)
1/4 Cup Tomato (Finely Chopped)
2 Green Chillies (Finely Chopped)
1/2 Tsp Ginger Garlic Paste
Salt to Taste
Pinch of Turmeric
Oil For Frying

Drain the moong dal of all excess water and grind to a coarse paste. Mix together with all the other ingredients. Heat oil in a frying pan and drop the batter using a small teaspoon. Fry on both sides till golden brown. Serve with tomato ketchup.

Happy Eating!!

An Iftaar Treat - Kachori

                                   

I know I am really late in posting an iftaar treat with Ramadan already half way done (wow, time flies so quickly). But this year I have not been making any fried delicacies as I am trying to eat healthier. I don't know what there is about this month but it is the only time of the whole year when we eagerly look forward to eat all the possible fried snacks in the world. Ramadan is the holiest month of the Islamic calendar and a time for fasting and abstinence. Unfortunately most of us turn the fasting into feasting as soon as dusk arrives. Whenever I try to avoid making any of this my husband starts craving these things! It is so funny seeing him making all his demands everyday. Make the samosa, no the bhajiya, no the batata wada..lol! It is he who somehow got the kachoris planted in my mind (even though he doesn't like it as much as I do) and then I saw the recipe on Padmajhas' blog and just couldn't stop myself. The kachoris are really amazing and the covering is tender, flaky and crispy all at the same time. I changed the filling a little bit to suit our tastes as we prefer a sweeter filling. It may look time consuming but I like to make it assembly style so that it is easier to make. I prepared the dough and filling the night before and assembled and fried them in the evening. Just make sure to remove the dough from the fridge at least an hour prior to making the kachoris.

Recipe

Ingredients - Makes 8 Kachoris

For The Dough

1 Cup - All purpose flour (Maida)

1/8 Cup Oil/ Ghee

1/2 Tsp Salt

Water For Kneading

For The Filling

1/4 Cup Split Moong Dal (Yellow)

1 Tsp Cumin Seeds

1/4 Tsp Asafoetida (Hing)

8 - 10 Curry Leaves

2 Green Chillies (Finely Chopped)

1 Tsp Ginger Paste

2 Tsp Fennel Seeds Powder (Saunf)

1/2 Tsp Garam Masala

1/2 Tsp Red Chilli Powder

2 Tbsp Sugar
1 Tbsp Oil

Salt to taste

Make The Dough
Mix the maida, ghee and salt to get a course crumb texture. Add the water very little at a time (Just enough to bind the whole dough) Knead well for 5 - 8 minutes to get a soft and smooth dough. Cover with plastic wrap and keep aside.

Make The Filling

Soak the moong dal in water for 1 hour (Maximum 4 hours) Drain all the water and grind it coarsely in the food processor.

Heat the oil in a large pan, add the asafoetida, cumin seeds and curry leaves. Once the cumin seeds splutter, add the dal and roast it on medium heat till browned. Add all the remaining ingredients, mix well and remove from the heat. Let it cool.

Make the Kachoris

Divide the dough in 8 equal rounds.

Take one portion and roll out to a small disk (around 8 - 9 cms).

Place 2 Tbsp of filling in the center of the dough and start closing over the filling by pulling the excess dough to the middle. Make sure to pinch together the dough to avoid any filling from getting out.

Press the kachori lightly by keeping it in one palm and pressing with the fingers of your other hand. This will flatten the kachori and give it its shape. Keep aside and repeat with remaining portions of dough.

Fry the Kachoris

Heat the oil in a kadhai or frying pan. The oil must be well heated. To test, add a small piece of dough to the oil. If it comes up slowly, the oil is ready. If it comes up too fast the oil is too hot and if it does not come up the oil is not hot enough.

Add the kachoris two at a time (depending on the size of your kadhai) and fry until golden brown. Turn the kachoris and fry the other side as well. Drain on tissue and serve hot with tamarind chutney or ketchup.

For detailed instructions and pictures check out Padmajhas blog Seduce Your Tastebuds

Happy Eating!!

Paneer Bhurji

I think Paneer is such a versatile ingredient. It can be used in so many different ways, make a curry with it, a simple stir fry, add it to a vegetable pulav or even grill it for some awesome paneer tikkas. I love cooking with it and always keep a bag of it in my freezer. When cooked well it gives a clean, creamy flavour but if it is not cooked properly it can turn rubbery and chewy. No wonder people have strong reactions to it! You either love it or hate it. I love paneer in all its forms and this dish is one which I make regularly as it is very easy to make and hardly takes any time. This bhurji is also a great filling for delicious kathi rolls. If you have fussy kids at home wrap this up in a wheat chapatti, add some ketchup and roll it up. I’m sure they will be asking for seconds!

Recipe - An Everybunny Loves Food Original

Ingredients

200 Gms Paneer*
1 Cup Sliced Onions
1 Cup Chopped Tomatoes
1/2 Cup Capsicum (Seeded and Diced)
1 Tsp Cumin Powder (Jeera)
1 Tbsp Ginger Garlic Paste
2 Green chilies
1 Tsp Coriander Seeds Powder (Dhanya Powder)
1 Tsp Garam Masala powder
1/4 Tsp Turmeric Powder (Haldi)
Salt to taste

*Note on Paneer – If the paneer is in cubes, put it in a food processor and chop it finely. If it is in a big block, grate it. If using fresh paneer, crumble the paneer in a bowl and keep aside.

Heat the oil in a pan over medium heat and add the onions. Sauté them till soft and add the tomatoes. Add all the powder masalas and ginger garlic paste. Cook till tomatoes are soft. Add the capsicum. Stir in the paneer. Cover and cook for two minutes till the paneer absorbs all the masala flavors. Garnish with coriander.

To make the Kathi rolls: Make the above mixture, and place in thin flour chapattis. Add tomato ketchup or chili sauce, roll and serve.

Happy Eating!!

Say Hello to the Pumpkin - Kaddu Ki Sabzi

Say Hello to My New Friend!

 So, if you have read one of the first posts of this year on my blog you may remember me telling that I will try to cook and eat more vegetables at home. Well, er, that didn’t happen! Yeah, its not as if you don’t get vegetables here. Oh my, one stop to the supermarket and you can see every possible vegetable imported from around the world. The variety is just endless and the produce is fresh. However, me being the dimwit I am, have no idea how to cook them. Give me a chicken and I will give you butter chicken. But a vegetable? That’s another story.

Well, I have finally decided to try new vegetables and will tackle something new every now and then. By new I don’t mean something that I have never eaten it before. Of course I have eaten them but I have never cooked them!

When I saw the pumpkins (the Halloween ones, LOL) in the supermarket I decided to start with it. I bought only half of it and tried a new recipe from the net. The verdict? I loved it. The sweetness of the pumpkin and the tangy masala complements each other perfectly.

Hubby’s reaction? This is our conversation

Latif – Why did you make a new vegetable?

Me – I want to try out new stuff. Moreover it is healthier and you don’t eat enough vegetables. Isn’t it nice?

Latif – Well, the masala is spicy and the pumpkin is sweet. It is confusing my head. Try to cook normal vegetables.

Me – Errrr…..What vegetables do you want to eat?

Latif – Make potato sabji. I will eat it.

Me - Rolling my eyes in horror!!

So I guess I'll be eating my vegetables all alone. Unless you join me!

Recipe Source – http://www.about.com/

Ingredients

500 Gms Pumpkin Seeds Removed, Cut Into 1" Cubes
2 Large Onions Sliced Thinly
3 Tbsp Finely Chopped Garlic
3 Dry Red Chilies
1/2 Tsp Fenugreek Seeds
1 Tsp Cumin Seeds
1/2 Tsp Turmeric Powder
1/2 Tsp Red Chili Powder
1/2 Tsp Raw Mango Powder (I Used Lime Juice Instead)
1/2 Tsp Sugar
2 Tbsp Cooking Oil
Salt To Taste

Heat the oil in a flat pan and add the cumin and fenugreek seeds and fry till spluttering stops.
Add the dry red chilies and fry for half a minute.
Add the garlic and onions and fry till onion is soft.
Add the powdered spices and mix well. Cook for 2-3 minutes.
Add the pumpkin, sugar and season with salt. Mix well.
Cook till pumpkin is soft. Sprinkle with a little water only if needed.

Happy Eating!!

Gosht Aur Chana Dal ke Kebab (Meat Kebabs)

If you go to my parents house in Mangalore and open their freezer door, there is a 99% chance of you finding a box of these kebabs in there. My mom always keeps a batch of these ready in the freezer for unexpected guests or those sudden hunger pangs in the evening. These are melt in your mouth delicious and every guest who has ever eaten them will vouch for them. When I asked my mom for the recipe she was not able to give me any quantities as she never cooks by measurements (what is it with these mothers and guesstimates??). Anyways, I made them over the weekend and with a few changes I think I got the quantities right. These can be made either with Mutton or Beef but I prefer the beef ones. You can whip a batch and freeze them on a tray. Once they are frozen, remove and place in a plastic freezer bag to save space. They hardly take any time to thaw and make a great sandwich on bread with ketchup!

Recipe

Ingredients - Makes 18 Kebabs

1/2 Kg Boneless Beef or Mutton Pieces
4 Whole Red Chilies
4 Cloves Garlic
2 Tsp Garam Masala
1 Tsp Cumin Seeds (Zeera)
1 Cup Chana Dal (Bengal Gram)
1 Egg
1 Cup Onion (Finely Chopped)
1/2 Cup Mint Leaves (Chopped)
1/2 Cup Coriander Leaves (Chopped)
Salt To Taste

Place the meat, red chilies, garlic, garam masala, cumin powder and salt in a big pot with a little bit of water. Cook on medium heat till the meat is tender and evaporate any remaining water. Alternatively you can cook the meat in a pressure cooker. Boil the chana dal separately in very little water till soft. Once it is soft, keep stirring till all the water is evaporated and it is completely dry. Cool the meat and chana dal, then grind them with the egg in a food processor. Remove in a big bowl and add the chopped onion, chopped coriander, chopped mint and green chilies. Mix well. Oil your hands slightly to prevent it from sticking and form 18 small balls the size of a lemon. Flatten each ball in the palm of your hand to get a smooth round patty. Shallow fry on low heat in very little oil till the outside is slightly crisp. Serve hot with ketchup.

Happy Eating!!

Creamy Mashed or These Will Make Your Hips Wider Potatoes

A few days back when I reached home from work I saw a huge bag of potatoes on the kitchen counter. This is the conversation that followed:

Me - Where did these come from?

Latif - I ordered them from the grocery along with my cigarettes.

Me (starting to fume) - Exactly how much did you order?

Latif - Only 2 kgs.

By now I had lost it. You see, I never buy more than ½ a kilo of potatoes at a time as I don’t use too much of them and this guy had happily gone and ordered so much.

Me – What am I supposed to do with so many potatoes?

Latif – Make mashed potatoes. I want mashed potatoes.

I was stumped. Never had my husband asked for anything like this and never having made mashed potatoes for him I was a bit puzzled at this sudden request. Well, as I did have to start using the big mound I went off to The Pioneer Woman’s website where I had seen a delicious looking recipe. And delicious it was!! My oh my, these potatoes are amazing. I did reduce the quantities of butter, cheese and cream as I found them a bit too much but even then they were great. I can imagine what the original quantities would taste like. I used only three medium sized potatoes and it was more than enough for the two of us. Also, as we ate them immediately after cooking I think the oven step is not needed. I preferred them before they went in the oven as they became a little dry. This could be because there was lesser cheese and cream in them than in the original recipe. Whatever way you make these, they are going to be absolutely fantastic! 

Here is the recipe at the Pioneer Woman website.

Happy Eating!!

Aloo Palak

All through my years of growing up (and even when I had grown up all I could) I would carry a lunch box with me for my afternoon meal. First through 10 years of school, then five years of college and even during the three years that I worked before I got married. This lunch box was of course prepared by my darling mother, who would have a harrowing time everyday thinking what to give her picky daughter for lunch. Not that I am very picky when it comes to food, but something about eating cold food in the confines of a classroom was very boring. Moreover, I never had the brains to buy one of those boxes that keep your food warm or microwave my food before eating. My meal would always consist of one roti and one vegetable. I would rarely take rice and some days (the happier ones) would take chicken or mutton. I can actually write down all the vegetable dishes that I used to take as they were repeated on weekly basis (perhaps this has something to do with my aversion to Moong). Anywho, this aloo palak was one of the honored dishes on that rotation and I now bring to you the recipe. It is simple, delicious and reminds me of my mom every time I eat it. Now that I have to make my own lunch everyday I would give anything for the weekly rotation of veggies and roti ;)

Recipe

Ingredients - Serves 2

4 Cups Spinach – Washed and Chopped

1 Medium Potato

4 Cloves Garlic (Crushed)

1/2 Tsp Turmeric Powder

2 Green Chilies (Slit Halfway Vertically)
1/2 Tsp Cumin

1 Tbsp Cooking Oil 

Salt  To Taste

Heat the oil in a pot; add the green chilies, garlic and cumin and sauté till the garlic is fragrant. Add the potatoes, salt, turmeric powder, and a little water. Cover and cook on low flame till the potatoes are completely cooked. Add the chopped spinach and cook on medium heat, stirring in ten second intervals. Cook till the raw smell of the spinach goes away and it acquires a dark green colour. Serve hot with roti or as a side with dal and rice.

Happy Eating!!

Prawns Balchaun

My dear hubby has a never ending love for prawns. He can eat them three times a day everyday and in any way you make them (theory not tested). Whenever I ask him what he wants for dinner I don’t even have to wait for his answer as I know what it is going to be. Not that I make him prawns every time he asks for them (who is going to sit and clean the buggers all the time) but I do include it in the menu at least twice a month. At my in laws place and surrounding places back in India they make a paste out of red chilies which is applied to fish which is then fried. This same paste is used for prawns as well and I cook the prawns along with garlic and tomato. Tired of making them the same (although very tasty) way every time I searched the net for a new recipe. I got this recipe on Shilpa’s website (check it out to get some detail on the dish and its origin) and loved it as I love anything with ketchup in it.. hehehe.. I did reduce the number of red chilies when I made it again as the first time I made this I was literally on fire. The vinegar gives it a tangy taste and this is a great dish for any sweet and sour lovers out there. In the original recipe the prawns are fried and then added to the gravy but since I am on a diet (ahem) I just sautéed them in a tablespoon of olive oil. Also, I added more water to it to get gravy since we were having this with rice. Any way you make it is a great dish that can be served with rice or chapattis.

Recipe Source – Aayi’s Recipes

Ingredients - Serves 4

2 cups Prawns (Shelled and De-veined)

1 Tsp Turmeric Powder

For The Paste

10 Peppercorns 10

8 Cloves Garlic

1 Tsp Cumin Seeds

1 Tbsp Coriander Seeds

4 Red chilies

6 Cloves

2 1/2 cm Cinnamon Stick

2 cm Piece of Ginger

For The Gravy

1 Cup Chopped Tomato

1 Cup Chopped Onion

1 Cup Tomato Ketchup

2 Tsp White Vinegar

Salt To Taste

Coriander Leaves For Garnish

1 Tbsp Oil  

1. Apply turmeric to the cleaned prawns and keep aside.
2. Grind all the ingredients for the paste with a little water.
3. Heat 1 Tbsp oil in a pan and shallow fry the prawns till fully cooked. Remove from pan and add the remaining oil to the same pan. Sauté the onions and once transparent add the ground paste and stir to evaporate any water in the paste.
4. Add the tomatoes and cook till soft.
5. Add the ketchup, prawns and salt (at this point you can add water if you want more gravy), mix well and cover with a lid.
6. Let the prawns absorb the flavors for a minute, remove the lid and add the vinegar. Cook for a minute and turn off the heat.
7. Garnish with coriander.

Happy Eating!!

Chilli Chicken

Fried Rice is a regular on my menu and I always make a side to go with it. I usually make a gravy as I find plain fried rice a bit too dry for my taste. Yesterday I made this chicken and loved the simple taste of it. It is a perfect accompaniment to the rice although it is a bit time consuming. The quantities of the seasonings given below are as per taste and can be increased or decreased according to personal preference.

Recipe

Ingredients - Serves 4

500 Gms Chicken Breasts (Boneless and Skinless)

Oil To Fry

For the Marinade

4 Tbsp All Purpose Flour

4 Tbsp Cornflour

1 Egg

Salt To Taste

1 Tsp White Pepper or Black Pepper

1 Tsp Soy Sauce

1/2 Cup Water

 For the Gravy

1 Cup Diced Onion

1/2 Cup Chopped Spring Onion

1/2 Cup Diced Capsicum

1/2 Cup Chopped Baby Corn (Optional)

1 Tbsp Finely Chopped Garlic

1 Tbsp Finely Chopped Ginger

3 Green Chilies (Slit Halfway Vertically)

3 Tbsp Soy Sauce

1 Tbsp Vinegar

Salt To Taste

White Pepper or Black Pepper To Taste

1 Tsp Cornflour

1 Cup Water

2 Tbsp Oil

1. 
   
   Clean and wash the chicken breast. Place a chicken breast in a Ziploc bag and seal tight. Pound with a rolling pin or mallet to flatten the breast. Repeat with all the pieces. Place on a cutting board and rub salt and pepper on the breast. Cut into two inch pieces. Keep aside.
2. 
   
   In a big bowl, mix all the marinade ingredients. It will be thick so add water till everything is well mixed. If needed add extra water. Add the chicken to the marinade and keep aside.
3. 
   
   Heat the oil for the gravy in another pan. Add the ginger, garlic, green chilies, onion, spring onion, capsicum, baby corn and saute till the onions are soft. Add the soy sauce and vinegar and saute for a minute. Add the salt and pepper and taste. Adjust seasonings accordingly. Turn off the heat and keep aside.
4. 
   
   Heat oil in a frying pan and shallow fry the marinated chicken on a medium flame, turning once, till golden brown. Check for doneness and remove on a kitchen towel to absorb excess oil.
5. 
   
   Dissolve the cornflour in the water. Place the gravy mixture back on heat and once hot add the cornflour. Mix well and cook for a minute. Add more water if you prefer a thinner gravy. Add the chicken and lower the flame. Cover and cook for a minute.
6. 
   
   Serve hot with fried rice.

Happy Eating!!

Spicy Indonesian Chicken and a Stolen Recipe Book

I have a recipe book in which each recipe is lovingly and painstakingly handwritten. I however have not lovingly and painstakingly written those 100 + recipes in the book. I, rather stole it. Haha, ok let me be clear before you start judging me. My sister, who is a very good cook like my mother, used to live with my eldest sister for a good 6 years before the two of them got married. During this time it was her who would do the cooking in the house and she started this recipe book. I don’t know if all the recipes in this book are tried or not. I do know that they are colleted from many different sources like newspapers, magazines, cooking shows and of course from my mother. So, when she got married, she left behind this book at our house. And who came across it? I did! I pounced on it and staked all claim as mine! I started making dishes out of it and had great success with few and not so great with some of them.

This recipe is one with which I had a good experience. I made this last night with plain ol' khichdi to spice things up. The unique flavour of the chicken makes you want to keep eating it. The brown sugar and pepper give it a great twist and it is very easy to make. I have no idea why it is called Indonesian chicken. I tried to Google the name to see if something like this turns up but no luck. The only info I got about Indonesian cooking is that they usually have a sweet and sour flavour in one dish like honey and lime or lemon grass and sugar etc. But who cares where this is from as long as it tastes yum! So let’s cook chicken I say!

Recipe Source – Stolen recipe book from sister!! Lol!

Ingredients

1/2 Kg Chicken – Small pieces
1 Tsp Cumin (Jeera) Powder
1 Tsp Brown Sugar (use regular sugar if not available)
1 Tsp Black Pepper
1/2 Cup Tamarind Pulp
1/2 Tsp Turmeric Powder
1 Tsp Coriander Seeds Powder
1 Tbsp Garlic Paste
Salt To Taste
1/4 Cup Oil

Mix all the ingredients in a big bowl and marinate for one hour. Taste the marinade and adjust the seasonings according to personal taste i.e. spicier or sweeter. Heat the oil in a pan and add the marinated chicken. Fry on high for a few minutes till the chicken turns brown. Turn the heat to low, cover with a lid and cook till the chicken is done. If it is too dry add a little water. Serve as a side dish with pulav or khichdi (khichdi recipe coming soon!).

Happy Eating!!