Chickpea Pomegranate Salad

An easy and healthy salad with chickpeas, cucumber, pomegranate seeds with a simple olive oil lemon dressing. This salad is so filling,  fresh, bursting with flavor and pomegranates add a nice tart and sweet to bite. Original recipe uses feta cheese, I could not get feta cheese where I live, hence replaced it with crumbled freshly homemade paneer. This Dressing is simple, very light and gives a nice flavor to the salad.

 

 

 

Yield : 2 servings

Recipe Source : http://www.naturalcomfortkitchen.com/festive-chickpea-pomegranate-salad/

Ingredients

• 1 Cup Cooked chickpeas
• 1/2 Cup chopped cucumber
• 1/4 Cup pomegranate seeds
• 1 Tablespoon chopped mint leaves
• 1 Tablespoon chopped cilantro leaves
• 1/4 Cup crumbled feta cheese ( I used crumbled fresh chenna/ paneer made out of full cream milk)

For the dressing

• 1 and 1/2 Teaspoon Olive Oil
• 3/4 Teaspoon of fresh lemon Juice
• Zest of half lemon
• Salt to taste
• 1/2 Teaspoon freshly ground black pepper
• 1/4 Teaspoon cumin powder

Directions

1. In a large bowl, prepare the salad dressing. Add EVOO, lemon juice, salt, ground pepper, cumin powder , lemon zest and whisk
2. Add cooked chick peas, cucumber , pomegranate seeds and gently toss
3. Finally add mint leaves and chopped cilantro leaves and toss
4. To serve , top with feta cheese and more pomegranate seeds

 

Quick Chocolate and milk fudge in microwave

Here is a quick fudge with condensed milk to satisfy your chocolate cravings. Coffee flavoured chocolate milk fudge with dark chocolate and a hint of instant coffee powder done in microwave in less than 3 minutes.

 

This fudge is chewy, chocolaty , has a mild coffee flavor and totally yumm !

 

 

Ingredients

• 1/2 Cup Condensed milk
• 1 Tablespoon plain natural yogurt / curd
• 2 Tablespoons cocoa powder
• 2 Tablespoons grated dark chocolate ( I used morde dark chocolate)
• 2 Tablespoons warm milk
• 1/2 Teaspoon instant coffee powder
• a pinch of salt

Directions

1. In a microwave safe bowl , add condensed milk. Stir in yogurt and microwave on high for a minute
2. Take the bowl out and using a spoon give it a nice stir
3. Microwave on high for 30 seconds
4. Again take the bowl out. At this stage, the condensed milk would have curdled and will start looking grainy curdled milk texture
5. In a separate bowl, add warm milk, whisk in coffee powder and cocoa powder, dark chocolate until the cocoa powder dissolves. If the milk is not warm, you will not be able dissolve coffee and cocoa. So make sure milk is warm. It is okay if the dark chocolate does it dissolve in milk at this stage. It will eventually melt in condensed milk mixture in the next step
6. Add this coffee flavoured chocolate milk to the microwave safe bowl where you have curdled condensed milk. Mix / stir everything together
6. Pop in the microwave and microwave on high in the intervals of 10 seconds until the mixture comes together as thick mass / fudge consistency. I microwaved it for total 40 seconds ( 4 times in the intervals of 10 seconds)
7. Finally add a pinch of salt and stir in
8. At this stage, you can pour the fudge mixture in a greased baking pan / slightly deep baking pan. Cut them into desired shape
9. I chose to give a fudge a heart shape. I used a heart shaped mould. Placed the mould over a serving plate. And spooned the fudge inside the mould. Gently pressed it in and removed the mould
10. Garnish the fudge with sliced pistachios and serve

Chicken Masala with onion and bell peppers

Chicken cooked with fiery red chilli spice paste along with load of onions and bell peppers. Best served with steamed rice or fried rice.

 

 

 

Ingredients

To Cook chicken

• 500 Grams Chicken pieces cut into cubes
• 6 shallots
• 1/2 tablespoon grated ginger
• 3 garlic cloves crushed and chopped finely
• 1/4 Teaspoon turmeric powder
• 1/2 cup water to cook
• 1/2 teaspoon salt 

To Dry roast and grind

• 8 byadagi chillies or dry red chillies
• 1/2 Teaspoon whole black peppercorns
• 1/4 Teaspoon cumin seeds
• 1/4 teaspoon fenugreek seeds
• 3 Garlic cloves
• 1/4 cup water to grind 

For the Masala / gravy

• 2 Tablespoon vegetable oil / sesame seed oil ( I used sesame seed oil)
• 2 Large onions chopped into big chunks or roughly chopped
• 1/2 cup chopped bell peppers ( You can use colourful peppers, I had only green bell peppers left in the fridge)
• 1 Tablespoon spring onion greens
• Salt to taste 

Directions 

1. Dry roast all the ingredients except garlic listed under 'To dry roast' on low flame for 2 minutes until you smell nice aroma of roasted fenugreek seeds. Then cool the ingredients and grind it to fine paste along with garlic and 1/4 cup water to fine paste. Set aside
2. Wash, clean chicken pieces. Add the chicken pieces along with shallots, grated ginger, crushed garlic, turmeric powder and salt in a pressure cooker and pressure cook for 4 whistles. pressure cooking is quick and saves time. However you can cook chicken with all the listed ingredients in a pan along with 1/2 cup water until the water evaporates and the chicken is cooked through
3. In a pan, heat 2 tablespoon sesame seed oil. When the oil is hot, add the red chilli paste we prepared at step number one. Fry the paste on low flame for 5 minutes until the paste becomes thick and water evaporates from the mixture
4. Increase the flame to high and add onion chunks and bell peppers and fry for 2 minutes
5. Finally add cooked chicken pieces along with stock and cook on high until the gravy reaches required consistency
6. Sprinkle spring onion greens and Switch off the flame
7. Serve hot with fried rice or steamed rice as a side. If you wish to serve this as a side for roti or naan, then make sure you cook the masala to little bit thin consistency. Since I served with rice, I made it as thick, dry masala.

 

Mushroom and Green Peas Gravy

 Button mushrooms sautéed in butter and then cooked in creamy , rich , mildly spiced milk gravy. Best served with roti , naan, dosa or steamed rice. However I served it with wheat oatmeal honey bread that I baked.
 

 

 

Ingredients

• 200 Grams Button Mushrooms
• 1 Cup Fresh Green Peas ( thaw if frozen)
• 2 Tablespoon Vegetable oil
• 1 Tablespoon salted butter
• a pinch of turmeric powder
• 1/2 Cup Milk ( I used full cream milk )
• 1/2 Teaspoon Kasuri Methi crushed (optional)
• 1/2 Teaspoon freshly ground black pepper
• Salt to taste

For Paste Number 1 

• 1 Large onion chopped roughly
• 2 Green chillies chopped
• 1 inch fresh ginger sliced or chopped roughly
• 4 large Garlic cloves
• 1 Teaspoon Vegetable oil

For Paste Number 2

• 8 raw Cashew nuts
• 1 Teaspoon  khus khus / poppy seeds
• 1 Tablespoon coriander seeds
• 1 Teaspoon whole black peppercorns
• 1 Green Cardamom
• 3 Cloves
• 1/2 Teaspoon cumin seeds
• 1/2 Teaspoon fennel seeds
• 2 Tablespoon water to grind

Preparation

1. In a pan dry roast all the ingredients listed under 'Paste number 2' on low flame for a minute. Switch off the flame and transfer the content to a food processor. Add 2 tablespoons of water and grind it to fine paste. Set aside

Dry roast ingredients :

 

Dry roasted ingredients ground to fine paste:

 

 

2. In the same pan, add 1 teaspoon oil and add all the ingredients listed under 'Paste number 1' and fry on medium flame until onions are caramelized and light golden. Set aside to cool. Once the ingredients cool down , then grind all the ingredients in a food processor to fine paste. No need to add water while grinding. Set aside

                                     

                                     

                                     

3. In the same pan, add 1 tablespoon salted butter. When the butter melts, add mushrooms. Sprinkle a big pinch of salt and sauté the mushrooms on high flame until they have a nice golden color crust

                                    

4. In a microwave safe bowl, add green peas along with 1/4 cup water + 1/4 teaspoon salt and microwave on high for 4 minutes. Drain water completely

5. Add these parboiled green peas to the pan and sauté them along with mushrooms for 2 minutes

                          

                                      

Directions to make the gravy

1. In a pan / wok , heat oil
2. When the oil is hot, add paste number 1 (onion, garlic, ginger and green chilli paste) and fry on low flame for 8 to 10 minutes until the color changes to light golden and oil starts separating from the mixture
3. Then add paste number 2 (cashew nuts and poppy seeds paste) and sprinkle 1/2 teaspoon salt and leave the mixture for 10 minutes on low flame, stirring intermittently. The mixture will become thick, all the water will evaporate and oil will start floating from the mixture. Do not rush through this step, fry on low flame and fry until you see oil from the mixture

                                    

                                    

4. Then add turmeric powder and give it a stir
5. Add 1/2 cup water , salt to taste and bring it boil
6. Reduce the flame to low (it is important that you add milk only in low flame) and add 1/2 cup milk

                                     

7. Once you add milk, start whisking continuously until the milk comes to gentle boil. Do not change directions while stirring. And do not increase/ decrease the flame while stirring, Milk might spilt if you do that

8. Once the milk comes to boil, Add mushrooms and green peas to the gravy

9. Add crushed kasuri methi and freshly ground black pepper

10. Simmer the gravy for 5 minutes and switch off the flame

11. Gravy is ready to be served. Serve hot with roti / naan / steamed rice / bread. I served it with whole wheat honey oats bread that I baked

 

Whole Wheat Oatmeal Honey Bread

 A hearty bread made out of whole wheat flour, APF, oatmeal and honey. Soft, delicious and has a crispy crust. Perfect for breakfast.

 

 

 

 

 

 

 

 

Recipe Source : http://priyasfoodsafari.blogspot.in/2014/04/whole-wheat-honey-oats-bread.html

 

 Ingredients

• 1 and 1/2 cups of whole wheat flour / atta ( I used Aashirvaad select atta)
• 1 Cup All purpose Flour
• 1 Cup Instant oats ( I used quaker instant oat meal  - original)
• 1/3 Cup of Milk Powder
• 1 and 1/2 Teaspoons of salt
• 3 Tablespoon softened unsalted butter
• 1 and 1/3 Cups of lukewarm water
• 1/4 Cup Honey
• 2 and 1/4 teaspoons of active dry yeast
• 1 Tablespoon Milk to brush on the crust
• 2 Tablespoons instant oats to sprinkle on the crust
• 1 Tablespoon softened butter to brush on the crust

Directions

1. Proof yeast : In a bowl , add lukewarm water , honey and yeast and let it proof for 5 minutes until the yeast is frothy and bubbly on the top

2. In a different bowl, mix together wheat flour, all purpose flour, oats, milk powder, salt                                       

3. Now add softened butter to the flour and mix gently 
                                     

4. To this flour mixture, add the water yeast mixture gradually. Using a wooden spoon mix everything until the dough comes together as a dough. You can use stand mixture for making the dough. It should take about 4 minutes in a stand mixture for the dough to come together                                 


5. Now, turn the dough on a lightly floured surface and knead for 5 to 8 minutes until the dough is smooth

6. Form a ball out of the dough and transfer the ball to a greased bowl, cover the bowl with a tea towel and let the dough rise for 1 hour to 90 minutes in a warm place                             


7. Once the dough is puffy and almost doubled in size, punch it down and shape the dough into a loaf                                                   

8. Grease a 9x5 loaf pan and place the dough in the greased loaf pan

9. Cover the pan with wet tea towel and let the dough rise again for 60 to 90 minutes in a warm place

10. Preheat the oven to 180C / 350 F

11. Brush the top with milk. Sprinkle instant oats over the bread and bake at 180C for 40 to 45 minutes. Check the bread after 20 minutes of baking. If the bread crust is getting brown too quickly, cover the top with aluminium foil and bake. 

12. Once it is baked, remove from the oven. Brush the top with softened butter and cool on a wire rack completely for 2 to 3 hours

13. Slice the bread when it is cooled completely

Rajma Masala / red kidney beans in tomato gravy

Red kidney beans cooked in a creamy, delicious onion and tomato based gravy. This gravy is thick, mildly spiced and has a delicious flavor. Onions are caramelized in butter and olive oil and then cooked with tomatoes and spice mixture. Best served with roti / naan or steamed basmati rice

 

Ingredients

• 1/2 Cup dry red kidney beans(Rajma ) or 1 cup cooked kidney beans from the can
• 2 Tablespoons salted butter
• 1 Teaspoon EVOO
• 1/2 Teaspoon cumin seeds
• 1 Large onion chopped roughly and grind it to fine paste in food processor /mixie
• 1 Large tomato pureed
• 1/2 inch fresh ginger piece
• 4 garlic cloves
• 2 green chillies
• 1 Teaspoon coriander powder
• 1 teaspoon red chilli powder
• Salt to taste
• 1/4 Cup fresh cream
• 1 teaspoon chopped cilantro leaves for garnish

Directions

1. If you are using dry red kidney beans, Soak them overnight in plenty of water. Next day morning, pressure cook them with 1/2 teaspoon salt and 1 cup water for 5 whistles. If you are using kidney beans from the can, you can skip this step
2. In a large pan, heat butter and EVOO. When the butter melts, add cumin seeds and let them crackle
3. Then add onion paste / ground onions and fry until they are caramelized
4. meanwhile, add ginger, garlic and green chillies in a food processor and grind it to coarse paste
5. Add this paste in the butter once the onions are caramelized and then fry for a minute
6. Add tomato puree and fry on low flame for 5 minutes until oil separates from the mixture
7. Add coriander powder, red chilli powder along with 1 tablespoon water and fry until water evaporates
8. Add red kidney beans to the pan along with 1 cup of water. Season with salt and cook for 10 minutes or until the gravy thickens to the required consistency
9. Finally stir in 1/4 cup fresh cream and give it a stir. Cook the gravy for a minute and switch off the flame
10. Garnish with chopped cilantro leaves and serve hot with roti or steamed basmati rice
 

Roti with amul cheese slice and carrots - easy lunch box recipe

Here is a simple kids lunch box recipe. Give those boring rotis a face lift up with cheese and grated carrots. These cheese rotis are so easy to make and tastes delicious. Posting this recipe since one of Ryan's friends mom requested for the recipe. Seems, these rotis are popular among Ryan's friends. Packed cheese rotis, yogurt ketchup dip (recipe below), grapes and carrots for Ryan's lunch box today.

 

I have kept these rotis as open for photographic illustration only. Please fold the rotis and cook them as closed rotis, otherwise the cheese dries out too quickly and it will be hard by the lunch time. Please go through step wise pictures on how to pack it for lunch box.

 

 

Ingredients

2 roti / chapathi
2 amul cheese slices ( amul is the brand of the processed cheese slices available here locally. You can use your favourite /handy cheese slice)
1 Carrot grated finely
a pinch of salt
a pinch of freshly ground black pepper

Directions

1. You need precooked chapathi / roti

 

2. Tear the cheese slices roughly and place them on one half portion of the cooked roti

                                  
                                  
                                   

3. Sprinkle grated carrots over the cheese ( that orange thingy over the cheese is not grated cheddar cheese. It is grate carrots :) , please excuse the poor quality pic )

                                    


4. Sprinkle salt and pepper
5. place the roti on a hot tawa kept on low flame
6. Fold the roti and close the cheese side

                                  

7. Let the roti cook on low flame for a minute
8. Then flip side and cook on the other side for 30 secs until the cheese inside melts

                                 


9. Cut the roti into two halves / portions and let it cool completely before you pack in the lunch box
10. I packed ketchup yogurt as a dip for these cheese rotis. You need 3 tablespoons of thick curd / plain natural yogurt. Stir in 1 tablespoon of tomato ketchup , a pinch of pepper powder and a pinch of salt. Yogurt ketchup dip is ready to be packed. This dip is mildly sweet, little bit sour and mildly spicy , perfect with cheese rotis