Red Kidney Beans ‘Hummus’ and Pita Chips

Red Kidney Paste with Pita chips

Red Kidney Beans ‘Hummus’ and Pita Chips

Ingredients:
1 ½ cups red kidney beans cooked or canned
2 cloves garlic
2 tbsp tahini paste
1 tbsp lemon juice (optional)
Salt
2 tbsp olive oil (optional)
2 tbsp parsley chopped

Method:
Blend all till you attain a smooth consistency.
Add little water or the water in which kidney beans was cooked if required.
Sprinkle with parsley. (some parsley can be blended)
Serve with Pita Chips.

Pita Chips

Pita Chips

Method:
Use a scissor to cut small squares or triangle shapes of pita/kuboos.
Bake in a preheated oven at 150 degree Celsius for 10-15 mins or until crisp.
Store in an airtight container. These are crispier than store bought potato chips!!
You can mix any spices/herbs with little olive oil and spread on pita before you cut and bake to get flavored pita chips.

Red Kidney Paste with Pita chips 1

Figs & Nuts Roll

Fig & Nuts Roll

Figs & Nuts roll

Ingredients:
5 soft figs
Handful of dates
¼ cup cashewnuts
¼ cup almonds
2 tbsp sunflower seeds (optional)

Method:
Place figs and dates in a grinder bowl and pulse a few times to get a coarse paste.
Add cashewnuts and almonds and pulse till the nuts are chopped to small pieces.(a few big pieces should remain).
Take out in a bowl and add sunflower seeds and mix with your hands.
Use a piece of butter paper to roll into a long log. Roll in grated coconut or roasted sesame seeds if you wish. Cut into ¼” slices and serve.
Store in refrigerator.

Fig & Nuts Roll 1

Shrikand

Shrikhand

In simple words, Shrikhand is sweetened strained yogurt. Addition of saffron, cardamom and nuts transforms the simple yogurt to a tasty dessert. It is one of the main desserts in Maharashtra and Gujarat, though sometimes mango pulp is also added to the yogurt.

Shrikand
For 2 serving

Ingredients:
1 ½ cup yogurt
4 tbsp sugar (or more)
5-6 strands of saffron
1 tbsp warm milk
Pinch of cardamom powder
1 tsp chopped pistachios to garnish

Method:
Tie yogurt in a muslin cloth and leave overnight.
Add saffron to milk and keep for few minutes to blend.
Transfer yogurt to a bowl and add sugar and whisk well until its smooth.
Add saffron and cardamom powder and whisk well.
Transfer to serving bowls or glasses.
Garnish with nuts and serve chilled.

Punjabi Aloo Beans (Potato & French Beans Stir Fry)

Punjabi Aloo Beans 1

Punjabi Aloo Beans (Potato & Beans Stir Fry)
Recipe source: Dassana

Ingredients:
2 large potatoes
250 gms French beans
1 tsp chili powder
½ tsp turmeric powder
½ tsp garam masala
½ -1 tsp amchur powder (dry mango powder)
2 tbsp oil
Salt to taste

Method:
Peel and slice potato to 2” long strips. (Honestly, cut anyway you like)
Clean and cut beans to same length as potato strips.
Heat oil and add potato and beans and saute for 2 minutes.
Add chili powder, turmeric powder, garam masala, amchur powder and salt and give a good stir for a minute or two.
Add half cup water and cook covered till done. (original recipe doesn’t use water, I added to speed up things).
Stir fry on high heat for a minute and take off fire.
A very tasty dish with Chapathi!

Punjabi Aloo Beans

Chocolate Pancake with Flaxseed

Chocolate Flaxseed Pancake

Chocolate Flaxseed Pancake

Ingredients:
1 cup flour
2 tbsp coco powder
2 tbsp flaxseed powder
1 tsp baking powder
¼ tsp baking soda
2 tbsp sugar
½ medium sweet potato boiled (optional)
1 egg
1 cup + 3 tbsp buttermilk
¼ tsp salt
3 tbsp mini chocolate chips

Method:
Whisk flour, sugar, flaxseed powder, baking powder, baking soda and salt in a bowl.
Blend sweet potato, egg, buttermilk till smooth.
Pour wet into dry and whisk until combined.
Add chocolate chips and mix.
Heat a non-stick pan and add ½ tsp butter. When it melts, add 3-4 tbsp of batter for each pancake.
When bubbles start to appear, flip the other side.
Cook for a minute and transfer to a plate.
Serve hot with more sprinkles of chocolate chips.

Manga Pachadi / raw mango in coconut milk sauce

Mango Pachadi

Manga Pachadi /Raw Mango in coconut milk

Ingredients:
1 -1 ½ cups minced raw mango (grated or chopped fine)
1 medium onion chopped
2-3 green chilies chopped
2 tsp ginger chopped fine
2 sprigs curry lease
1 tsp mustard seeds
2 tbsp oil
1 cup coconut milk

Method:
Heat oil and add mustard seeds.
When it splutters, add onion, ginger, chilies, and curry leaves.
Saute till onions are translucent.
Add mango mince and salt and mix well. Cook covered on low flame till mangoes are soft.
Add coconut milk. Fresh coconut milk will really make a difference, but you could use 1 cup warm water mixed with 3 tbsp coconut powder.
Also move the pan away from the fire when coconut milk is added to prevent curdling.
Stir well.
Let the pachadi heat through and take off fire. Don’t boil.
Serve with hot rice.

Notes:
Saute extra and store some in freezer without adding coconut milk. This way you can have pachadi whenever you want.

Chembu Curry (Taro/Colocasia Curry)

Chembu Curry

Food blogs are really a blessing when you need recipes using certain ingredients. I think that all everyday dishes should be posted. …our kids will need it someday…..
This is a tasty dish but next time I am planning to add some dry fish to this. I am sure it will be yummy.

Chembu Curry (Taro/Colocasia Curry)
Recipe Source: Jisha

Ingredients:
3-4 nos. chembu
½ tsp turmeric powder
1 tsp tamarind pulp
1 tbsp oil
½ tsp mustard seeds
1 sprig curry leaves
1 shallot chopped fine

To grind:
½ cup coconut
4 shallots
2 clove garlic
1 tsp chili powder
1 tsp coriander powder
¼ tsp fenugreek powder

Method:
Peel, clean and cut the chembu into large cubes. Place in a pan with 1 cup water along with turmeric powder and salt. Cook till soft.
Grind all ‘to grind’ ingredients along with ½ cup water and add to cooked chembu.
It should have a thick consistency. Add more water as required.
Add tamarind pulp. Simmer for 1 minute and take off fire.
Heat oil and add mustard seeds. When it splutters, add curry leaves and shallot.
When shallots turn light brown, add to the curry and mix.

Tamraind Chutney/Imli Chutney

Tamarind Chutney

Think about tamarind…mmmm….don’t blame me if your mouth is watering 

Just like tomato ketchup, tamarind chutney should be available in the fridge for ready use whenever required. It’s so easy to make and a little goes a long way on samosas or patties.

Tamarind Chutney /Imli Chutney

Ingredients:
1 – ½ tbsp tamarind
1 cup warm water
1 ½ tsp chili powder
1 tsp roasted cumin powder
1 tsp kala namak or chat masala
3 tbsp jaggery
1 tbsp sugar
Salt to taste

Method:
Place tamarind in a bowl and add warm water. Rub with your hands to dissolve tamarind in water as much as possible. Add rest of the ingredients to water and mix well.
Strain into a small pan. Discard the residue.
Heat the mixture on medium flame to get desired sauce like consistency.
Check seasoning and take off fire.
Store in refrigerator.

Tandoori Chicken without oven

Tandoori Chicken in Pan

Tandoori Chicken without Oven
Recipe source: Masala TV

1 whole chicken
6 tbsp yogurt
3 tbsp tandoori masala
2 tbsp ginger garlic paste
2tbsp vinegar or lime juice
Pinch of tandoori colour
Salt as required
4 tbsp oil

Method:
Clean the chicken. Remove skin or leave it as per you preference.
Make few slanting horizontal cuts on chicken breasts.
Pat dry with paper towels.
Mix all ingredients for marinade and rub the mixture well on chicken. Leave it for minimum 2 hours or overnight in the refrigerator.
Heat oil in a large deep pan. (prefer non stick). Keep fairly high heat initially.
Place the chicken carefully in the pan, breast side down first and let it brown for a minute.
Brown all sides, approx. 1 min each side.

Tandoori Chicken in Pan 1

Add 1 cup of hot water and reduce flame to medium. Cook covered for approx. 25-30 mins till chicken is done.
The water will completely dry up and oil will clear.
Raise the heat to high and brown all sides again before you take off the pan.
Serve warm.

Tandoori Masala
3tbsp coriander seeds
2 tbsp fennel seeds
1 tbsp cumin seeds
3 tbsp Kashmiri chili powder
1 tbsp garam masala
1 tbsp Kasoori methi

Method:
Dry roast fennel, coriander and cumin separately for a few minutes.
Grind the roasted ingredients along with kasoori methi, garam masala and chili powder.
Store in an airtight container.

Notes:
You can brown the sides initially in a nonstick pan and transfer to any large pan to finish the cooking process.

Tandoori Chicken in Pan 2

Nellikka Wine (Gooseberry Wine)

Nellikka wine 1

A wine for hair growth!!

Nellikka Wine (Gooseberry Wine)

Ingredients:
2 kilos gooseberry
1 kilo jaggery
6 cloves
1 pc (3”) cinnamon

Method:
Choose small gooseberries as they will yield more juice. Clean and wipe gooseberries dry.
Crush jaggery.
In a big glass jar or “bharani”, layer gooseberries and jaggery alternately ending with jaggery.
Add cloves and cinnamon in between.
Close tightly and leave it undisturbed for 40 days.
Strain the wine into clean glass bottles without crushing the nellikka.
Try not to disturb any dirt or scum that would have settled at the bottom of the jar.

Nellikka Wine 2