Punjabi Chole

Punjabi Chole Recipe

Ingredients:
250 gms kabuli channa, soak in water overnight
3 green chillis, slit length wise
1 tsp grated ginger
1/2″ cinnamon stick
1 whole black cardamom
1 bay leaf
1 large onion, finely chopped
2 tomatoes, finely chopped
1 1/2 tsps red chilli pwd (adjust)
fresh coriander leaves for garnish
salt to taste
1 1/2 tbsps oil
For Masala Pwd: (dry roast on low to medium flame for 4 mts and grind to a fine powder)
1 1/2 tbsps coriander seeds
1 1/2 tsps anardana (dried pomegranate seeds)
3 cloves
1″ cinnamon
2 black cardamoms
1/2 tsp pepper corns
3/4 tsp cumin seeds

1 Pressure cook the chickpeas along with 3 cups of water, large pinch baking soda, a tea bag, cinnamon and one large black cardamom (badi elaichi) till soft. The chickpeas should be soft and not be overcooked and mushy. Drain the water and keep aside for latter use and discard the tea bag.
2 Heat oil in a heavy bottomed vessel, add green chillis, grated ginger and bay leaf. Saute for few seconds.
3 Add the chopped onions and saute till transparent. Add red chili pwd and salt. Mix well. Add the tomatoes and cook until soft and oil separates, approx 13-15 mts.
4 Add the ground masala pwd and mix well.
5 Add the boiled channa (keep aside 2-3 tbsps of boiled channa and mash). Cook on simmer for 4 mts. Add the left over water and if necessary add another cup of water and bring to a boil. Add the mashed channa and mix. Cook for approx 18-20 mts or till you achieve a slightly thick gravy.
6 Adjust the salt and turn off heat. Garnish with fresh coriander leaves.
7 Serve hot as a snack garnished with chopped onions or with bhatura or rotis.
source: siliasa food

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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 spice factor for Nehal’s portion of Schezwan noodles. Its way too spicy for my 8 year old, in fact for us adults as well.

Schezwan Vegetable Noodles Recipe
Prep & Cooking Time: 30 mts
Serves 4 persons
Cuisine: Indo-Chinese
.
Ingredients:
1 packet egg noodles (boiled, drained in cold water and tossed in 2 tsps oil)
1/4 cup spring onions, finely chopped
2 cups julienne vegetables (beans (par boil), carrots, cabbage and capsicum)
1/2 tsp soya sauce
1 1/2 tbsps schezwan sauce (adjust)
1/2 tsp brown sugar (optional)
1/2 tsp pepper pwd
salt as required
1 1/2 tbsps sesame oil or peanut oil
1 tbsp chopped spring onion greens, finely chopped
Schezwan Sauce
12 dry red chilies, soak in warm water for 1/2 hr
1 tsp grated ginger
12 garlic cloves
1 1/2 tbsp red chilli sauce
1 tsp soy sauce
1 1/2 tsps brown sugar
3 tsps vinegar
1 tbsp oil
1 Prepare schezwan sauce.


Strain the water from the red chilies and grind to a fine
past with ginger and garlic. Heat oil in a pan, add the paste and saute for 4 mts. Add red chili paste and saute for another 2 mts. Add soy sauce, sugar, salt and 3-4 tbsps water. Cook for a mt. Add vinegar and cook for a few secs and turn off heat. Cool and refrigerate. Its can be stored for few weeks.
2 Heat a wok with sesame oil till piping hot, add the spring onions and stir fry for 1 mt on high.
3 Add the rest of the vegetables and toss them on high heat for 4 mts.
4 Add salt, pepper pwd and brown sugar and combine. Add the schewan sauce and mix. Add the drained noodles and combine well.
5 Toss the noodles and vegetables on high heat for a few secs. Turn off heat. Garnish with chopped spring onion greens and serve hot.
source : sailu food

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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 washed and torn lettuce. Toss well till combined with dressing. Serve chilled.

You can add any fruit or nuts/raisins.

During summer, most mid day meals are usually light and many a time, its salad and large glass of a summer cooler or buttermilk, especially during the month of May. Today, I prepared a colorful, crunchy salad and a mint flavored lemonade for our mid day meal.
source: sailus food

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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 Recipe

Ingredients:

2 cups all purpose flour/maida

2 tsps baking pwd

1/2 tsp baking soda

1 1/4 cup granulated white sugar

1/2 cup soft white butter

2 eggs, room temperature

1/2 cup low fat milk

1/2 cup tutti frutti

2 tsps pineapple essence or vanilla essence

1 Preheat oven to 175 C. Grease and flour a loaf tin.
2 Sieve maida, baking soda and baking pwd thrice and keep aside.
3 In a bowl, cream butter and sugar till smooth and creamy. Add one egg at a time and beat till well combined. Add pineapple essence and combine.
4 Add the flour in three additions alternating with milk, starting with flour and ending with flour. Do not over beat, just mix till well combined in low speed.
5 Sprinkle some flour over the tutti frutti to coat them. Add this tutti frutti to the batter and fold gently into the batter. Do not beat it but just fold until combined.
6 Pour batter into the greased and floured loaf tin. Bake in preheated oven for 40-45 mts or till a toothpick inserted into the cake comes out clean. Place on a wire rack to cool for 15 mts. Remove cake from pan and slice.

SOURCE: sailus fooD

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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, washed
1 1/2 tbsp ginger-garlic paste
juice of one lemon
pinch cumin pwd
large pinch coriander powder
pinch turmeric pwd
1 1/2 tsps red chilli pwd
salt to taste
1 1/4 tbsps oil
few curry leaves

1 Combine ginger garlic paste, lemon juice, salt, red chilli pwd, turmeric pwd, cumin pwd and coriander pwd in a flat dish. Apply this marinade lightly to the fish pieces and keep aside for 20-30 mts.
2 Heat oil in a non-stick pan, add few curry leaves, place the marinated fish and fry for 14-15 mts on low to medium flame.
3 Once its nicely browned, flip over gently to the other side and roast fish for another 10-12 mts till browned.
4 Serve hot with onion rings and lemon wedges.

source : sailus

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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 chopped
2 crushed garlic flakes
2 tbsps grated cheese (mozzarella or amul cheese cube)
1 tbsp butter
3/4 tbsp maida/all purpose flour
1 onion, finely chopped
1/4 tsp mixed dried herbs or oregano or parsley
1/4 tsp freshly ground pepper
1 cup low fat milk
salt to taste
1 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 maida and saute for 2-3 mts. Add the par boiled vegetables and combine. Slowly add the milk and go on combining till it forms a creamy consistency. Add a tbsp of grated cheese, salt, mixed herbs and pepper to taste and combine. Add the cooked pasta and combine.

4 Remove onto a baking dish, sprinkle cheese and bake in a pre-heated oven at 180 degrees C for 10-12 mts. Serve hot.

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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, 1 tbsp lemon juice, 1 tsp sugar and 1/2 tsp salt to a fine paste, adding little water.

Share and Enjoy

source: sailus

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