Chickpea Salsa Salad

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This Chickpea Salsa salad is a simple yet refreshing salad made with chickpeas, spicy salsa and pomegranates. You can either make everything from scratch or just use the canned chickpeas and readymade salsa. I made everything and mixed them up.

Preparation Time : 10 minutes

Serves : 2

Ingredients :

Canned or soaked and boiled chickpeas : 1 1/2 cups

Salsa : 1/2 cup

Pomegranate seeds : 1/2 cup

Salt : 1/2 teaspoon

Fresh ground pepper : 1/4 teaspoon

Instructions:

In a medium size bowl, mix all the ingredients and refrigerate for 30 minutes. Serve as a side dish or as a main dish with some soup

Beetroot Hummus

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Beetroot Hummus is a dip or spread made with cooked and mashed chickpeas, roasted beetroot, garlic, cumin seeds, lemon juice and Tahini. It’s a popular Middle East and Mediterranean dish but is famous internationally.

Roasted beetroot adds a beautiful Color and more flavour to the hummus. The color is really inviting. Canned chickpeas can be used to speed up the process. Taste in using canned chickpeas and soaking/cooking chickpeas is really negligible.

Preparation Time: 10 minutes

Cook Time : 10 minutes

Makes : 2 cups

Ingredients :

Soaked and cooked chickpeas : 1 1/2 cups (can use canned chickpeas)

Beetroot: 2 medium

Garlic Cloves : 3 minced

Tahini : 2 tablespoons

Olive oil : 1/4 cup

Lemon : 1 juiced

Cumin : 1 teaspoon

Chickpea liquid : 1/3 cup

Salt : 3/4 teaspoon

Method:

Peel, Wash and dice the beetroot. Preheat the oven to 175 degrees C and roast the beetroot for 20 minutes. Once taken out, let it cool.

Add all the listed ingredients in a food processor or blender jar and blend till smooth.

Serve with pita chips or fresh veggies. Hummus can be refrigerated for upto a week in a airtight container.

Overnight Oats bowl

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Overnight Oats bowl is simple to make yet a filling and a healthy breakfast.

Preparation Time: 5 minutes

Serves : 1-2

Ingredients:

Rolled Oats : 1 cup

Milk of your choice : 1 1/2 cups

Honey : 2 tablespoons

Fruits and nuts of your choice

Instructions:

In a bowl, add oats, milk, honey, mix well and refrigerate overnight.

In the morning, add fruits, nuts and serve.

Strawberry Banana Smoothie

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Strawberry Banana Smoothie is a simple to make smoothie. These flavours go well together which makes the smoothie addictive.

Preparation Time: 5 minutes

Serves : 2

Ingredients:

Strawberry : 1 cup sliced

Banana : 2 sliced

Honey : 2 tablespoons

Almond/soy milk : 1 cup

Flax seeds : 1 teaspoon

Method:

Add all ingredients listed in a blender jar and blend till smooth. Serve immediately.

 

Masala Dosa

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Dosa is a popular breakfast from South India. Dosa is a such a versatile dish that can be made with various filling or toppings. Masala Dosa is made with a potato filling. Serve it with some Andhra Senakkaram and ghee or Peanut and Coconut Chutney for Tiffins.

Preparation Time : 5 minutes

Cook Time : 3 minutes

Makes : 5-6 dosas

Ingredients :

Dosa Batter : 2 cups

For potato filling:

Potatoes: 4 medium boiled, peeled and mashed

Red chilli powder : 1 teaspoon

Onion : 1 small finely chopped

Coriander powder : 1/2 teaspoon

Cumin powder : 1/2 teaspoon

Ginger powder : 1/4 teaspoon

Chaat masala: 1/2 teaspoon

Cilantro/ coriander leaves : 3 tablespoons

Salt to taste

Instructions:

Take all the ingredients listed under for potato filling and mix well to combine.

Heat a dosa tawa, pour a large laddle full of batter on the tawa,  add 4-5 tablespoons of potato filling in the middle of the dosa as shown in the picture. Add a teaspoon of oil in the edges. Let it roast until the sides lift and dosa turns golden brown.

Take the dosa off the pan and serve immediately with some karam or chutney.

Vegetable Dum Biryani

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Vegetable Dum Biryani is a very simple dish and you can add any vegetables of our choice. Fried onions and the spices mixed with the vegetables give the rice a delicious flavour.

Preparation Time: 10 minutes

Cook Time: 30 minutes

Serves: 4-5

Ingredients:

Basmati rice : 3 cups

Onion : 2 medium sliced and fried

Cashews: 2 teaspoons fried

Carrot : 1 large cut in circles

Potatoes : 2 diced

Green chillies : 2 slit

Green beans : 1/2 cup sliced

Peas : 1/2 cup

Cilantro/coriander leaves : 1 bunch chopped

Ginger garlic paste : 1 tablespoon

Yogurt/curd: 1/2 cup

Red chilli powder : 2 teaspoons

Garam masala : 2 teaspoons

Turmeric : 1/2 teaspoon

Salt to taste

Warm Milk : 1/2 cup+ 6 strands of saffron

Whole Spices:

Cloves : 7

Green cardamom: 6

Bay leaves : 2

Shahi jeera : 1 teaspoon

Mace : 2

Star Anise : 1

Cinnamon stick : 2 inch stick

Method:

Boil water in a large pot, add rice, salt and cook for 7-8 minutes. Drain the water, put a wet cloth over cooked rice in a bowl and keep aside.

Heat oil in a large pot, add all the ingredients listed under whole spices and saute for 1 minute. Add ginger garlic paste and saute for 30 seconds.

Add potatoes, green beans,  green chillies, peas, half of the cilantro and saute for 4 minutes. Add salt, red chilli powder, turmeric, yogurt, mix well and cook for 5 more minutes.

Add cooked rice, fried onions, fried cashews, cilantro, warm milk, close lid put some weight on top and cook for 7-8 minutes.

Let it rest for 5-10 minutes before serving.

 

 

 

 

 

 

 

 

 

 

 

Carrot and Coriander Gunta ponganalu / Paniyaram

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Ponganalu or paniyaram are ball shaped dumplings made with idli or dosa batter. These are one of the breakfast dishes made in South India. These Carrot and Coriander Ponganalu/Paniyaram is a simple dish made with Idli batter, grated carrot, coriander leaves and tempering. The Ponganalu taste delicious and it’s a good way to serve veggies and greens for breakfast.

You can find non stick pans and cast iron pans. I like the non stick pan as there is no need of oil in making this delicious breakfast.

Preparation Time: 5 minutes

Cook Time : 10-12 minutes

Makes : 24

Ingredients:

Idli Batter : 1 1/4 cup

Coriander leaves : 1 cup chopped

Carrot : 1 cup grated

Onion : 1 small chopped

For Tempering:

Jeera : 1/4 teaspoon

Mustard seeds : 1/4 teaspoon

Urad dal : 1/4 teaspoon

Curry leaves : 1 sprig

Method:

Take the idli batter in a bowl and add the chopped coriander leaves, grated carrot, chopped onions and mix well.

Heat oil for tempering, add the ingredients listed under for tempering except curry leaves and let the seeds splatter. Add curry leaves and add tempering to the batter.

Using a spoon, put the batter into the paniyaram pan and place the pan on the stove on medium heat. Close lid and cook for 5 minutes, turn the paniyarams and cook for another 5 minutes or until the outer layer is golden brown and crisp.

Serve hot with coconut chutney, peanut chutney or podi.

Whole Wheat Bread

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Whole wheat Bread is very popular and fairly easy to make at home. Kneading extremely well to get a soft and light dough is really important for a perfect loaf of bread. This bread can be used to make toast, sandwiches and even croutons.

Use only whole wheat flour. You can use chakki atta too but no multi grain atta.

Preparation Time : 5 minutes

Kneading time: 12 minutes

Resting time : 1-2 hours depending on the weather

Bake Time : 30 minutes

Makes : 1 loaf

Ingredients:

Warm Milk : 1 cup

Regular Sugar : 2 tablespoons

Active Dry Yeast : 1/2 tablespoon

Whole wheat flour : 3 cups

Salt : 1/2 teaspoon

Warm water : 1/2 cup + 2 tablespoons

Oil : 2-3 tablespoons

Milk and butter for brushing

Instructions:

In a medium size bowl, add warm milk, sugar, yeast, mix and let it sit for 7-10 minutes until the yeast is activated. Keep the bowl covered.

To the yeast mixture, add the flour, water, salt and start kneading. Pull the mixture onto a clean surface and keep kneading while adding the oil. Knead well until the dough is lighter in colour, elastic and soft. That will take about 10-12 minutes. (There is no such thing called over kneading so don’t worry)

Grease a large bowl and place the dough in it and cover it with a damp cloth.

Once the dough is double it’s size, take the dough onto a clean working surface, pull the edges and close into the middle. Gently pat the dough into a rectangle shape, roll and tuck the edges forming a cylindrical shape. Pinch the ends and pat to make it smooth as shown in the pics.

Grease a loaf tin, place the dough in it, cover it and keep aside for 30 minutes.

In the meanwhile, pre heat the oven to 180 degrees C.

Once the dough is ready, brush it with milk and bake for 30 minutes.

Take it out of the oven, let it cool for 30 minutes before taking the bread out of the oven and let it cool on a cooling rack. Wait until the bread is almost room temperature before slicing the bread.

Point to note is the bread should be consumed within 3 days as there are no preservatives. Otherwise refrigerate it to increase the shelf life.

Add warm milk, sugar and yeast to activate yeast.
Add flour, salt, water and oil
Knead for 10-12 minutes
Let the dough rise to double the quantity
Roll and tuck the edges. Pinch and seal
Sealed and ready to go into the tin
Brush with butter as soon as the loaf is out of the oven

Sweet Rolls with Cinnamon Butter

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These Sweet Rolls are so much similar to the rolls served at Texas Roadhouse. Texas Roadhouse is a restaurant in US and the rolls they serve are super soft, buttery and sweet. The rolls are served with Cinnamon butter. The combination is super delicious.

Preparation Time: 1 1/2 hours

Bake Time : 20 minutes

Makes : 15 rolls

Ingredients:

Warm water : 1/4 cup

Granulated Sugar : 1 teaspoon

Active dry yeast : 2 teaspoons

Milk : 1 cup lukewarm

Unsalted butter : 1 1/2 tablespoons melted and slightly cooled

Granulated Sugar : 1/4 cup

All purpose flour : 3 /12 to 4 cups

Egg : 1 large

Salt : 1 teaspoon

Melted butter to brush the rolls

Cinnamon Butter:

Unsalted butter : 4 tablespoons/ 1/2 stick softened

Powdered sugar : 1/8 cup

Honey : 1/8 cup

Ground Cinnamon: 1/2 teaspoon

Instructions:

In a small bowl, add warm water, sugar, yeast, stir, cover and let it rest for 10 minutes until the yeast is activated.

In a large bowl, add milk, butter, sugar, eggs, salt and mix using a dough hook or even with hands.

Add the flour little bit at a time and mix until a soft dough is formed. Mix the dough until it comes clean from sides of the bowl.

Place the dough in a greased bowl and cover it with a damp cloth. Let it rest for 1 hour or until the dough is doubled in size.

Punch down the dough, place it on a floured surface and roll it into 1/2 inch thick rectangle. Cut the dough into squares and place them on to a greased cookie sheet. Cover with a damp cloth and let them rest for 30 minutes.

Pre heat the oven to 350 degrees F/ 175 degrees C.

Bake the rolls for 15-20 minutes or until the top is golden brown. Take them out and brush the rolls with melted butter.

In a small bowl, whisk all the ingredients listed for Cinnamon butter.

Serve the rolls hot with Cinnamon Butter.

*My little one wanted to cut the squares so please pardon the shape.

 

 

Paneer Kulcha

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Kulcha is similar to the naan from Punjabi Cuisine but thicker in consistency. This kulcha can be made plain and served with curry or it can be made stuffed with aloo, gobi, paneer etc.

Kulcha tastes better when eaten hot of the tawa. Since we use all purpose flour, it gets rubbery once it gets cold.

Preparation Time: 2 hours
Cook Time : 5 minutes per kulcha
Serves : 8

Ingredients:
All purpose flour: 2 cups

Sooji: 2 tablespoons
Baking Powder: 1 teaspoon
Baking Soda : 1/4 teaspoon
Salt : 1/2 teaspoon
Sugar : 1 teaspoon
Yogurt/curd : 1/4 cup
Water : 3/4 cup
Oil : 2 teaspoon
Cilantro/coriander leaves : 4 teaspoons
Butter : to brush

Paneer Filling:

Homemade Paneer : 2 cups crumbled

Onion : 1 medium chopped

Salt to taste

Red chilli powder : 2 teaspoons

Amchur : 1/2 teaspoon

Garam masala : 1 teaspoon

Method:
In a mixing bowl, add all purpose flour, sooji, baking powder, baking soda, salt, sugar, curd and mix well.

Add water and knead the dough. Add oil and knead to smooth and soft dough. Cover and rest for 2 hours.

Heat oil in a pan, add onions and saute them for 3-4 minutes until they are golden brown.

Add crumbled paneer, salt, red chilli powder, amchur, garam masala and saute for 5 minutes. Turn off the stove,

Divide the dough into 8 equal size balls.

Take a ball, using some all purpose flour, gently roll into a round shape using a rolling pin. Add the stuffing, close it as shown in the pics and gently roll until the kulcha is spread out along with the stuffing.

Brush some water and put it on a hot tawa, brush some water and press the cilantro leaves and cook for 1 1/2 minutes each side. Take it out and smear butter.

Serve hot with curry or raita.