Chickpea Salad

I had some leftover chickpeas and made this colourful salad. Zero oil, yet tastes delicious, filling and very light. I made yogurt dressing for this salad. Dressing was amazingly delicious, it was tangy, creamy and was perfect with chickpeas.

Ingredients

• 1 Cup Chickpeas ( parboiled)
• 1 Cucumber chopped
• 1 Red Onion chopped finely
• 1 small ripe tomato chopped
• 1/4 Cup Sweet Corn (parboiled)
• 1/4 Cup Feta Cheese ( I used homemade chenna - Indian Cottage cheese)
• 1/4 Teaspoon Freshly ground black pepper
• a pinch of salt
• Juice of 1/2 Lemon

                    

                    

                  

For the yogurt dressing

• 1/4 Cup thick plain yogurt ( hung )
• 1 Teaspoon olive oil
• 1 Teaspoon fresh Cream
• a pinch of salt
• Freshly ground black pepper
• red chilli powder ( optional)
• Juice of 1/2 Lemon

Directions

 

 

 

 

 

 

 

 

 

 

 

 

1. In a bowl, mix together chick peas, cucumber, onion, tomato, sweet corn

                                   

2. Add black pepper , salt and lemon juice and toss

                                  


3. Prepare the dressing : In a small bowl, add yogurt , olive oil, cream, salt, black pepper, lemon juice and whisk it

                                

                                 

                               

                              

4. Pour the dressing over the chickpeas salad and toss gently

5. Sprinkle feta cheese over the salad and Chickpea salad is ready to be Served
 

Chicken in creamy yogurt sauce

Inspiration for this dish is from 'David Rocco's Dolce India' TV show. This is the most easiest chicken preparation I have cooked so far. It just takes only few ingredients to make this gravy. This gravy is creamy, rich and tastes delicious. 

 

Ingredients

For Marinating the Chicken:

• 500 Grams Chicken pieces ( I used skinless chicken pieces with bone)
• 1/2 Teaspoon Red Chilli Powder
• 1/4 Teaspoon Turmeric powder
• Salt to taste
• 1/2 Teaspoon Fresh lemon Juice

For the Gravy

 

                       

• 10 Shallots - peeled, washed and chopped finely
• 2 Tablespoon Vegetable Oil
• 1 Tablespoon Fresh Ginger julienne
• 1 Teaspoon Red Chilli Flakes
• 1 Tablespoon Coriander Powder
• 1/2 Teaspoon Garam Masala
• 1 Cup Thick plain Yogurt / Curd / Sour cream
• 1 Sprig of fresh thyme ( I did not have fresh thyme, I used fresh mint leave instead. But fresh thyme adds nice flavour to this gravy)
• salt to taste
• 1 Tablespoon Chopped cilantro leaves for garnish

Directions

1. Marinate chicken along with the list of ingredients listed under 'For Marinating the chicken' for at least an hour

 

2. In a pan, heat oil. When the oil is hot, add ginger juliennes , thyme / mint leaves and shallots and fry on medium flame until the shallots are translucent

                                   

                                 


3. Add red chilli flakes and fry for few seconds.

                                  

                                 

                                  


4. Now add the chicken pieces along with the marinated masala

5. Increase the flame to high and fry the chicken nicely for 2 to 3 minutes , stirring intermittently

6. Add coriander powder and give it a good stir                    

7. Now add 1 cup water and salt and let the chicken cook

                            


8. When the chicken is half way cooked through, add yogurt and combine everything

                             

                            

9. Reduce the flame to low and cook until the chicken is done

10. Switch off the flame and garnish with chopped cilantro leaves

11. Serve hot with naan or roti / pulao
 

Dry Anchovies Curry / Nethili / Netholi Karuvaadu Kuzhambu

Dry Anchovies / Nethili Karuvaadu Kuzhambu is a South Indian Style curry made with shallots, tomatoes and tamarind paste. This gravy is spicy, tangy and amazingly flavourful. It pairs well with steamed rice.
                                              
                                 

 

Ingredients

• 20 Dry Anchovies
• 2 Tablespoon Sesame Seed Oil
• 1/2 Teaspoon Mustard Seeds
• 1 Teaspoon Fenugreek Seeds
• 5 Garlic Cloves
• 1 Sprig of Curry Leaves
• 10 Big Shallots Peeled, washed and chopped finely
• 1 Large ripe tomato chopped finely
• 1 Tablespoon Coriander Powder
• 1 Teaspoon Red Chilli Powder
• 1/2 Teaspoon Turmeric Powder
• 1/4 Cup Tamarind Pulp
• 5 tender baby brinjals chopped ( optional )
• Salt to taste

Directions

1. Re-hydrate dry anchovies : In a bowl add dry anchovies. Pour 250 ml of hot water over the dry anchovies. Let the anchovies remain the hot water for 20 minutes
2. Then clean anchovies by removing those tiny head and fish bone. You can skip this step if you like to keep the head on. Wash the cleaned anchovies in tap water and drain them on kitchen towel
3. In a pan / wok heat oil. When the oil is hot, add the anchovies and sprinkle little bit of salt over them
4. Fry anchovies on high flame till they are crispy. Remove from the oil and drain on kitchen towel
5. In the same wok, add mustard seeds and fenugreek seeds to the remaining oil
6. When the mustard seeds splutter, add curry leaves
7. When the curry leaves splutter and turn crispy, add garlic cloves and fry for few seconds. Do not brown / burn the garlic
8. Immediately add finely chopped shallots and 1/2 teaspoon salt and fry until shallots are light golden
9. Then add tomatoes and fry until tomatoes are mushy and oil separates from the mixture
10. Add coriander powder, red chilli powder, turmeric powder and 2 tablespoon water and fry for 2 minutes until water evaporates and oil separates from the mixture
11. Add baby brinjals and fry for 2 minutes
12. Now add tamarind pulp and salt along with 1 cup water. Mix everything together and let the brinjals get cooked through
13. When the brinjals are almost cooked, add fried anchovies and cook for 5 to 10 minutes
14. You can add 1/2 cup thin coconut milk at this stage and cook the gravy for 2 more minutes. I did not add coconut milk
15. Serve hot with steamed rice
 

Stir Fried Soya Chunks / Soya Nuggets

Re-hydrated soya chunks tossed in spice mix and stir fried on low flame until golden and crispy. Soy protein is considered to have a similar equivalent in protein quality to animal proteins. This dish tastes as good as meat or even better than that.

 

 

Ingredients

• 1/2 Cup Soya Nuggets / Soya Chunks
• 1 Litre plain tap water for cooking Soya Chunks
• 1 Teaspoon Salt

• 2 Tablespoon Vegetable oil
• 1/2 Teaspoon Cumin Seeds
• 1/2 Teaspoon Urad Dal
• 1/2 Teaspoon Fennel Seeds
• 1 Sprig of Curry Leaves (Optional)

• 1 Teaspoon Red Chilli Powder
• 1/2 Teaspoon Turmeric Powder
• 1 Teaspoon Coriander powder
• 1/2 Teaspoon Cumin Powder
• 1/2 Teaspoon Black Pepper Powder
• 1/4 Teaspoon Garam Masala
• Salt to taste ( I used 1/2 teaspoon salt for 1/2 cup soya nuggets. Adjust according to your taste)
• 1 Tablespoon Coriander Seeds for Garnish

Directions

1. Cook Soya Nuggets : Cook soya nuggets as per the instructions on the packet. Cooking time might vary depending on the size of the nuggets. Please read the instructions on the soya nuggets packet for the exact cooking time. This is how I cooked mine. In a large pot, bring 1 litre of water to boil. Add 1 teaspoon salt to the boiling water. Then add 1/2 cup soya nuggets/ chunks. Cook it for 10 minutes. Use a large pot for cooking. Soya chunks when cooked in hot water froths on the top and it spills outside if the pot is very small

2. After cooking , drain the water immediately and let the cool for 5 minutes or until you can handle them with hands. Squeeze out water from the soya chunks.
3. Now add fresh tap water and rinse them again. Squeeze out excess water and transfer them to a plate

                             

4. Mix Salt , red chilli powder, turmeric powder, coriander powder, cumin powder, black pepper powder, garam masala in a small bowl and set aside

                           

5. In a frying pan, heat 2 tablespoon oil. When the oil is hot, urad dal, cumin seeds, fennel seeds

                             


                             


6. When the seeds splutter, add curry leaves

                             


7. Switch off the flame immediately

8. Add the spice powder mix we prepared in a bowl (at step number 4 ) and give it a good stir

                             

9. Add cooked soya nuggets and mix well such that nuggets are well coated with spice mix

                            


10. Switch on the flame and keep it at low heat setting. Let the nuggets get stir fried on low flame until they are crispy and golden


                          


11. Stir them intermittently so that all sides are fried evenly and get crispier





12. Switch off the flame once done and garnish with chopped cilantro leaves

 

 

 

 

Tutti Frutti and Honey Buns

Tutti Frutti and Honey Buns - Soft, and buttery milk buns with honey, tutti frutti and hint of cinnamon. Best served with a cup of warm milk / masala chai.

 

 

 

Ingredients

• 2 and 1/2 Cups of All Purpose Flour
• 1 Teaspoon Salt
• 1 Teaspoon Cinnamon powder
• 50 ml Warm Water
• 1 and 1/2 Teaspoon Dry active Yeast
• 180 ml Warm Milk ( milk should not be hot, it should be warm; I used full cream milk)
• 2 Tablespoons  (melted) unsalted butter
• 2 Tablespoon Honey
• 1/2 Cup Tutti Frutti

Directions

1. Add 1 and 1/2 teaspoons of yeast to 50 ml of warm water

2. Wait for the yeast to get active and froth

3. If it doesn't froth, discard and start with a new batch of warm water and yeast. Do not proceed to the next step if your yeast is not frothy

4. In a mixing bowl, combine flour, salt , Cinnamon Powder

5. Add honey and melted butter to the flour and using a spoon mix it gently

6. Now add frothy yeast mixture and warm milk to the flour and mix using your hand. Grease your hands well so that the flour doesn't stick on your hand

7. This mixture will be slightly sticky

8. Transfer this mixture in to working surface and using your hands, knead well for 10 minutes. After 10 minutes, the dough will not be sticky and it will be holding shape nicely. Shape it in the form of ball

9. Transfer this dough ball to a greased bowl and keep it in a warm place. I preheated my oven to 180C for 5 minutes, switched off the oven and then kept this dough bowl inside the oven. Heat in the oven will help raise the dough. Cover the dough with a wet cloth and keep the oven door slightly open

10. After 1 hour or 1 and 1/2 hours, the dough will be doubled in size

11. Take the dough out of the oven, punch it. Add tutti frutti to the dough and knead well

12. Divide the dough into 5 or 6 equal sized balls in the shape of buns and place them on a greased cookie sheet

13. Return the cookie sheet to the warm oven and let the (bun) dough raise in the oven

14. After 30 minutes, the buns would have doubled in size and they are ready to bake

15. Preheat oven to 180 C

16. Brush the buns with milk wash ( 2 tablespoon milk with 1/2 teaspoon cream. I used amul fresh cream+ milk mixture). You can use egg wash instead of milk wash

16. Place the cookie sheet with bun dough in the oven and bake them at 180C for 40 minutes

17. Keep watching your buns after 30 minutes
 
18. Buns are done when the top is nice golden color

19. Once they are out of the oven, brush them with butter. Let them cool in the cookie sheet for 5 to 10 minutes

20. Then transfer them to the wire rack and cool completely

21. These are best served with warm milk 

Bengali Maach er Jhol / Fish Curry

Maach er Jhol is a fish curry made with mustard oil and Bengali Spices. This curry is mildly spiced, very flavourful and pairs well with steamed rice.

 

I am making Bengali Style fish curry for the very first time and I am already in love with the taste. Secret ingredient that adds flavour is the mustard and the nigella seeds. Nigella seeds gives this curry a unique sweet and nutty flavour.

 

 

 

                                  

 

 

 

 

Recipe Source : http://notoutofthebox.in/2014/02/aar-maach-er-jhol-aaraiyerfish-curry/

Ingredients

For Marinating the Fish

• Fish 8 Pieces ( I used a locally available fish called 'Madava' ; You can use any fish of your choice)
• 1/4 Teaspoon Turmeric Powder
• 1/2 Teaspoon Red Chilli Powder
• Salt to taste

For the Curry

• 2 Medium sized Potatoes - Cut lengthwise ; Cut each potato into 6 wedges
• 3 Tablespoon Mustard Oil
• 1/2 Teaspoon Onion Seeds / Kalonji / Nigella Seeds
• 2 Medium Onions ( grind to fine paste)
• 1 Teaspoon Garlic Paste / finely chopped Garlic
• 1 Large ripe tomato chopped finely
• 3 Green Chillies - Slit half way through
• 1 Teaspoon Ginger Paste
• 1 Tablespoon Coriander Powder
• 1 Teaspoon Red Chilli Powder
• 1/2 Teaspoon Turmeric Powder
• Salt to taste
• 1 Tablespoon Cilantro leaves chopped for garnish
• Vegetable oil for Deep frying the fish pieces

                                   

Directions 

1. Wash fish pieces and pat dry with paper towel. In a large plate, place 1/4 teaspoon turmeric powder, 1/2 teaspoon red chilli powder, salt to taste and mix everything. Toss this spice mix over the fish pieces and coat them evenly. Set aside

                               

                              

                             

2. In a wok / pan, heat vegetable oil for deep frying the fish pieces. Once oil is hot, slide the fish pieces gently in hot oil and fry on medium flame for a minute. Remove from oil and transfer it to a plate lined with paper towel and drain excess oil. Set aside

                                

                                


3. In a pan, heat 1 Tablespoon mustard oil. When the oil is hot, add the potato wedges and sauté them on high flame until they have nice golden crust on top. Set aside

                                

                                

                                 



4. In the same pan, add 2 more tablespoon of mustard oil. When the oil is hot, add onion seeds/ nigella seeds


                               

5. When it splutters, add onion paste and fry till the paste turns light golden color

                              

6. Add Garlic paste and sauté for a minute

7. Add chopped tomatoes, slit green chillies, garlic paste and sauté nicely on low flame until the mixture gets dry and oil starts leaving from the mixture. This step is very important. Do not rush and increase the flame. let it be on low and let the masala get sautéed nicely. Otherwise the curry will have raw ginger, garlic smell

8. Then add coriander powder, red chilli powder, turmeric powder along with 1/4 cup water and fry on low flame. The mixture will become thick and it will start leaving oil

9. Add potatoes and 2 Cups of water to the mixture. Add salt to taste. Increase the flame to medium and let the curry cook for 8 to 10 minutes until the potatoes are cooked through

10. Add fried fish pieces into the curry and cook for just 2 minutes

11. Switch off the flame and garnish the curry with chopped cilantro leaves

12. Serve hot with steamed rice