Punjabi Chole

Punjabi Chole RecipeIngredients:250 gms kabuli channa, soak in water overnight3 green chillis, slit length wise1 tsp grated ginger1/2″ cinnamon stick1 whole black cardamom1 bay leaf1 large onion, finely chopped2 tomatoes, finely chopped1 1/2 tsps red chilli pwd (adjust)fresh coriander leaves for garnishsalt to taste1 1/2 tbsps oilFor Masala Pwd: (dry roast on low to medium flame for 4 mts and grind to a fine powder)1 1/2 tbsps coriander seeds1 1/2 tsps anardana (dried pomegranate seeds)3 cloves1″ cinnamon2 black cardamoms1/2 tsp pepper corns3/4 tsp cumin seeds1 Pressure cook the chickpeas along with 3 cups of water, large pinch baking soda, a...

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Vegetable Noodles

Its been a while since Vizag experienced cold weather with drizzles. The nights are getting chillier and am just loving the weather though it breaks my heart to see Nehal go to school in such cold weather. You see, its rare to find kids wearing sweaters (unless sick) to school in Vizag with this year being an exception. I tell myself its just few more days before school closes for winter vacation (5 1/2 weeks). Winter holidays, now that’s another story.Today’s weather had me craving for a heart warming soup and spicy noodles. Prepared Sweet corn vegetable soup and Schezwan noodles for lunch. Explosion of flavors to say the least. Reduced the...

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Apple Pomegranate Lettuce Salad

During summer, most mid day meals are usually light and many a time, its salad and a large glass of a summer cooler or buttermilk, especially during the month of May. Today, I prepared a simple, colorful, crunchy, fruity salad, flecked with calcium rich toasted sesame seeds. Our lunch was salad and a mint flavored chilled lemonade.In a bowl, whisk 1/2 tbsp balsamic vinegar, large pinch of cinnamon pwd, few drops of lemon juice, pinch of salt and pepper to taste, 1/4 tbsp honey OR pineapple OR orange juice and a tbsp of toasted sesame seeds. Add 1 chopped apple, 1 peeled and chopped cucumber, grated small carrot, small bowl of pomegranate and...

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Tutti Frutti Cake

I am enjoying the season of cool temperatures and the kind of cooking and baking that it entails. I find myself drawn to firing up the oven more often than usual. Day before yesterday was a drizzly overcast day and I baked this simple yet interesting cake. We nibbled on it all day to find the cake disappear on the day of its preparation. If you want to bake this cake, try baking in a loaf pan and use pineapple essence which gives it a lot more flavor than vanilla essence. I used a part of the cake batter to prepare few cupcakes for Nehal’s school snack box.Tutti Frutti Cake RecipeIngredients:2 cups all purpose flour/maida2 tsps baking pwd1/2...

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Simple Fish Roast

You can explore with different spices but go slow on the amount of spices you’d add to the marinade. You wouldn’t want the spices to overpower the flavor of fish. I have avoided garam masala but a pinch can be added. Do not omit lemon since its the key to the bright flavor of fish roast.Ingredients:8-9 medium sized fish fillet, washed1 1/2 tbsp ginger-garlic pastejuice of one lemonpinch cumin pwdlarge pinch coriander powderpinch turmeric pwd1 1/2 tsps red chilli pwdsalt to taste1 1/4 tbsps oilfew curry leaves1 Combine ginger garlic paste, lemon juice, salt, red chilli pwd, turmeric pwd, cumin pwd and coriander pwd in a flat dish. Apply this marinade...

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Cheesy Vegetable Pasta Recipe

Ingredients:2 cups boiled whole wheat pasta (penne or fusilli)3/4 - 1 cup mixed vegetables (sliced or cubed and par boiled)1 onion, finely chopped2 crushed garlic flakes2 tbsps grated cheese (mozzarella or amul cheese cube)1 tbsp butter3/4 tbsp maida/all purpose flour1 onion, finely chopped1/4 tsp mixed dried herbs or oregano or parsley1/4 tsp freshly ground pepper1 cup low fat milksalt to taste1 Cook penne or fusilli in salted rapidly boiling water, add a tbsp of oil and cook until al dente, drain completely. Sprinkle a tbsp of olive oil and keep aside.2 Heat butter in a vessel, add chopped onions and garlic saute till transparent.3 Add the...

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Vegetable Sandwich

This is Mumbai’s famous street food fare. Makes for a filling breakfast or brunch or evening snack. You can have it toasted or just plain without toasting.Butter two slices. Liberally apply green chutney on the unbuttered sides of both the bread slices. On one of the slices, start layering with boiled potato slices, cucumber slices, tomato slices, onion slices and capsicum rounds. Sprinkle chaat masala pwd and black pepper pwd on top. Layer with a cheese slice (optional). Top with the bread slice and toast till golden brown. Serve warm with tomato ketchup.Green chutney recipe: Grind 1 cup chopped coriander leaves, few mint leaves, 1-2 green chilli,...

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