Masaledaar Kala Chana Curry/ Black chickpeas

Hindi Video

 English video

Kala chana is a variant of chickpeas and is widely used in the Indian cuisine. Its high protein content makes it very desirable, especially to those wishing to lose weight. Its soup is very healthy and is recommended for quick energy. This can be made either dry or as a curry.

Ingredients:

Kala Chana/Black chickpeas (1 cup)

Split Bengal Gram (1 1/2 tbsp)

Water ( As required)

Oil (2 tbsp)

Desi Ghee (1 tsp)

Bay Leaves ( small 2)

Cumin Seeds (2 tsp)

Turmeric Powder (1/3 tsp)

Coriander Powder (3/4 tsp)

Red Chili Powder ( 1/3 tsp / as per choice)

Salt (1 tsp/ as per choice) Garam Masala (1/2 tsp)

Ginger garlic Paste (1tbsp)

Tomatoes (chopped 3/4 cup)

Onions (chopped 3/4 cup)

Coriander leaves ( for garnishing)

Method:

1. Soak kala chana and dal in 3 cups of water for 10 hours.

2. Drain and discard the water.

3. In a pressure cooker, warm 1 tbsp oil and add cumin seeds. Add bay leaves and fry till cumin is nicely fried.

4. Add all spices except garam masala.

5. Add drained chanas and dal, and fry for 2 minutes.

6. Cover cooker with a lid and allow steam to build up to maximum ( or 2 whistles in a conventional cooker).

7. Reduce heat to low and let cook for 20 minutes. Allow natural release of pressure.

8. In a pan, warm 1 tbsp oil and 1 tsp desi ghee.

9. Add ginger garlic paste and sauté.

10. Add onions and fry till golden brown.

11. Add tomatoes, mix and cover with a lid.

12. Keep stirring after every few seconds.

13. Saute till the tomatoes are soft and oil leaves the sides of the masala.

14. Add a tbsp of water. Switch off the heat and allow to cool.

15. Blend the masala in a mixer. Blend till neither very fine, nor very coarse.

16. Add the blended masala to the boiled chanas. Add garam masala and few chopped cilantro leaves.

17. Cook for a few minutes, till gravy is desired consistency. If need be, add more water to achieve desired quantity of gravy.

18. Serve garnished with onion rings and chopped cilantro leaves.

Enjoy with roti, poori, paratha, naan or rice.

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Tomato Soup with a twist/Hot and cold soup

Orange and tomato soup is a very healthy, nutritious, versatile soup that can be served both, cold and hot. Serve it hot as an appetizing soup or a light curry with rice , else serve it chilled as a welcome drink.

Ingredients:

Butter (2 tbsp)
Bay Leaves (2small)
Cinnamon stick(1 small)
Onions (coarsely chopped 1 cup)
Potatoes (diced 1 cup)
Tomatoes (coarsely chopped 4 cups)( You may use frozen tomatoes as well)
Orange Juice (½ cup)
Orange Zest (1 tsp)
Salt (2 1/2 tsp or as per taste)
Black Pepper (1/2 tsp)
Water/ Chicken stock/Vegetable stock (1 ½ cup or as per desired consistency)
Sugar (1 ½ tbsp)
Tomato Ketchup( 2tsp optional)

Method:

1. Set a pan to heat at medium.
2. Melt butter, and add bay leaves and cinnamon stick. Saute .
3. Add onions and fry till they turn transparent.
4. Add potatoes and cook for a minute.
5. Add tomatoes, salt, pepper, orange juice, orange zest, and water/stock.
6. Transfer to a pressure cooker, and cover the lid.
7. Once pressure builds to a maximum, reduce heat to low and pressure cook for 7 minutes.
8. Allow natural release of pressure.
9. Uncover the cooker. Remove bay leaves and cinnamon stick.
10. Blend to a smooth puree. If blending in a mixer allow to cool a little before blending.
11. Transfer back to the cooker ( now rinsed) and heat.
12. Add sugar and ketchup. Mix well, and bring to a rapid boil
Serve piping hot garnished with cilantro/ orange slices/ cream/ croutons.
OR serve chilled garnished with mint leaves and orange slices.
To cook in a pan:
A. Begin with chopping onions, potatoes, and tomatoes small in size so that they cook faster.
B. Proceed as in method given above till point 5. Add an extra cup of water/stock. Cover the pan with a lid.
C. Allow to come to a rapid boil and reduce heat to low-medium.
D. Stir once every few minutes for even cooking.
E. Cook till all the veggies become very soft and mushy (approximately 20-25 minutes.
F. Uncover the pan and allow to cool a little, before blending.
G. Proceed as in point 12 above.
soup grid for fb

Fresh Ginger and Green Chili Pickle

Ginger Chili fresh pickle is a jackpot pickle!! It not only enhances the taste of food with its tangy and mildly hot and gingery flavor, but also helps in the digestion of food by promoting release of digestive enzymes.  It also acts as a detoxifying agent. By de-toxifying our taste buds, it helps them become more effective and we are able to enjoy true flavors of food. This takes only a few minutes to put together, and gets ready to be enjoyed in a few hours.

Ingredients:

Ginger (150 g or as required)

Green chilies (a few) (optional)

Lemon Juice ( 2 tbsp)

Salt (1 tsp)

Method

  1. Peel, wash, and dry the ginger pieces. Cut them in to juliennes
  2. Wash and dry green chilies. Cut off the stem and slit lengthwise in to two halvesIMG_0050
  3. Transfer juliennes and green chilies to an air-tight glass jarIMG_0096.JPG
  4. Add salt and lemon juice.  ginger blog 1ginger blog 2
  5. Close the lid and shake the jar well.ginger blog 3
  6. Store at room temperature on the kitchen shelf.
  7. Pickle is ready to be enjoyed within a dayginger blog 4ginger blog 5
  8. The pickle will last for 5-7 days. Shake the jar two to three times everyday so that the juliennes stay juicy.

 

 

Masala Chana Dal Khichdi (made in a pan)

Masala Chana Dal Khichdi is a spicy peppy version of khichdi made in a pan. No pressure cooker is required for cooking this. Khichdi is a one-pot meal made with the combination of rice and lentils. A great way to enjoy a protein rich food in your meals any time of the day!!

 

 

Ingredients:
Rice 1 cup
Bengal Split Gram (Chana Dal) ½ cup
Water 3 ¼ cup
Oil 3 tbsp
Ginger Paste (1 tbsp)
Bay Leaves (2)
Cinnamon Stick/dalchini  (1) small
Cumin (Jeera) 2 tsp
Sliced Onions 1 cup
Turmeric Powder ½ tsp
Kashmiri Lal Mirch 1tsp
Green Chili (2)
Coriander powder (1 ½ tsp)
Hot Red Chili Powder (3/4 tsp)
Salt (1 ½ tsp)
Garam Masala (3/4 tsp)
Lemon Juice ( 1 tbsp)
Fresh Coriander Leaves (handful)

Preparations:
Wash and soak chana dal for atleast 4 hours
Wash and soak rice for maximum 15 minutes ( Practically to be soaked just before starting cooking)
Cooking:
1. Set a wide pan to heat at medium on the large burner of gas stove.
2. Add oil and let warm.
3. Add bay leaves and cinnamon stick. Saute.
4. Add cumin seeds and allow to crackle. Reduce heat to low.
5. Add turmeric powder, and sauté.
6. Add all spices and sauté.
7. Add soaked and drained chana dal, and roast for a minute.
8. Add soaked and drained rice and roast for 2 minutes.
9. Add water. Increase heat and cover with a lid in such a way that there is space for excess steam to escape.
10. Once water boils, reduce heat to low, and allow it to cook for 10 minutes.
11. Add cilantro leaves and lemon juice. Toss gently.
12. Cook for 2 more minutes.
13. Switch off the heat when little water is left. Keep the lid on, and move away the pan from the hot burner.
14. Let it rest for 10 minutes.
Optional: You may temper with hot desi ghee to which whole red chillis/ green chilis have been added.
Enjoy Masala Chana Dal Khichdi with pickles, green chilies, chopped onions, curd or a dash of lemon juice.

Lifafa style Vegetable Cheese Paratha

Ingredients: For 4 parathas

Whole wheat dough

Chopped onions (1/3 cup)

Chopped beans (1/3 cup)

Chopped capsicum (1/3 cup)

Shredded cabbage (1 cup)

Shredded carrots (1 cup)

Shredded processed cheese (2 cups or more as per choice)

Oil (1 tbsp+ for frying)

Italian seasoning

Chili flakes

Maida ( 1 tbsp)

Water (2 tbsp)

 

Method:

A Making the filling

  1. Set a pan to heat at medium.
  2. To the warm pan, add a tbsp of oil.
  3. To warm oil, add chopped onions, and sauté till light pink.
  4. Add beans. Saute for 30 seconds.
  5. Add capsicum. Saute for 30 seconds.
  6. Add cabbage. Saute for 30 seconds.
  7. Add carrots. Saute 30 seconds.
  8. Add 1/3 tsp salt. Mix well. Switch off heat.
  9. Transfer the mix to another bowl for cooling.
  10. Once the mix is completely cool, add 4 tbsp shredded cheese and mix well.
  11. Add 1 ½ tbsp chili flakes or as per choice.
  12. Add little Italian seasoning as per choice.
  13. Always check for salt after adding cheese. Add more if need be. I needed to add ¼ tsp salt.

B.Making maida paste for sealing

To 1 tbsp maida, add water little at a time, and make a smooth thick paste.

C. Making semi cooked rotis first

  1. Roll a very big roti.
  2. Cook it very lightly from both sides.
  3. You could prepare all these semi cooked rotis first, and assemble later.

D. Assembling the paratha

  1. On the outer edge of roti smear maida paste (till 1/2 inch from outer edge)
  2. Transfer ¼ of leftover cheese to the center of roti. Layer with ¼ prepared filling. Shape filling like a rectangle.
  3. Fold roti one by one from all sides to seal like an envelope. Apply more paste on open surfaces for easy sealing.
  4. Fry parathas on the tawa.
  5. Another method is to cook roti lightly from one side. Flip it over. keeping heat at lowest, assemble paratha while still on the tawa, and fold like an envelope. Fry the paratha. This method needs you to work very fast.

Enjoy!!

समां के चावल की soft and juicy रोटी …flatbread made with samo seeds

Ingredients: (for 24 rotis)
Samo seeds (2 cups)
Water (5 cups)
Salt (2 tsp)
Oil (1 1/2 tbsp + for making flatbread on griddle)
Potatoes (boiled, peeled and mashed) (3)

Method:
1. Wash sama rice thoroughly with water.
2. Transfer to a microwave safe bowl.
3. Add water and salt.
4. Microwave at 100% power for 5 minutes. Give it a mix.
5. Microwave for 10 minutes at 80% power. The mix should look crumbly now. If need be, microwave for a few more minutes (each microwave is different, so timing may vary).
6. Allow it to cool.
7. Add oil and mashed potatoes and knead very well.
8. Divide into equal sized balls.
9. Roll each ball into a disc of 1mm thickness and 3-4 inches diameter, exactly the way you roll makki ki roti or kuttu ke aate ki roti ( check video for tips on easy rolling)
10. Cook on both sides, at medium to high heat.
Enjoy with potato curry or any curry of your choice.

To view this video in English,

One ingredient gravy, makes many Indian curries…NO onion, no garlic, no ginger, no tomato

To view this video in English, check out the video below

Ingredients:

For 3 servings:

Whole Wheat Flour (3 tbsp)

Oil( 3 tbsp)

Water (6 cups/ 1.5 liter)

Salt ( 1/2 tsp or as per taste)

Red Chilli Powder( 1/3 tsp or as per taste)

Coriander Powder( 1/2 tsp)

Turmeric Powder(1/2 tsp)

 

Method:

1. Saute the flour in oil at medium heat, till it starts oozing out oil and turns brown in color ( takes approximately 5-7 minutes)

2. Add turmeric powder and saute.

3. Add the rest of the spices. Mix together well.

4. Add water and bring to a boil at high heat.

5. Reduce the heat to medium and let simmer till the water reduces to half the quantity.

6. Add boondi/ sev/bhujia/ram laddoo.

7. Let stand for a few minutes.

Serve with roti, paratha or rice.

For making papppadam/papad  curry or besan cheela curry, simmer to reduce the water for about 20 minutes ( as in step 5). Add 4 masala papads (pappadam), broken into small pieces and pan-fried, to the gravy. Also add a small piece of lentil wadi (optional). Cook for another 7 minutes or till the desired consistency is achieved. Let stand for 15 minutes and then serve.