Category: Recipies

Indrahar ( Steamed and fried lentils cake)

Ingredients:

1/2 cup of Red Gram (Arhar Dal or Tuvar Dal)

1/2 cup of Green Lentil (Moong dal – husked)

1/2 cup of Black Lentil ( Urad Dal -Husked)

1/2 cup of Red Lentil (spilt and Husked

2 tblsp of coriander, green chilli and garlic minced

1 cup cooking oil (for tempering + grease the plate for steaming + frying the steamed cakes

¼ Tbsp. of cumin seeds

¼ Tbsp. of Turmeric powder

2 whole red chillies broken half

Salt to taste

Ingredients: for the Kadhi

1.5 cups of thick curd

2 gram flour

1 cup of Water

½ Tbsp. cooking oil

¼ Tbsp. mustard seeds

¼ Tbsp. cumin seeds

½ Tbsp. ginger garlic paste

1/8 Tbsp. asafoetida

Salt to taste

Method to make the Steamed Cakes or Indrahaar

Wash all the dals and soak them together for overnight

Drain the water, grind them with few tablespoons of water in a mixer grinder until the paste is smooth and creamy.

Heat a kadhai or non-stick pan, add oil, jeera and whole red chillies.

Now, add the ground dal paste followed by turmeric powder and the minced coriander, garlic and green chillies.

Add salt to taste and mix everytasafoetida together on low heat until the mixture start leaving the oil from the sides.

Grease a plate with a tsp of oil.

Switch off the flame, add this mixture to the steamer plate and spread evenly and steam this for 20 minutes.

Allow it to cool completely before slicing into pieces.

Pan fry them in the oil until the crust is brown in colour. Remove the pieces aside, serve as snack or prepare the kadhi as explained below.

Method to make the Kadhi:

Whisk the curd well to avoid lumps.

Mix besan (Gram flour) and few tblsp of water and whisk this mixture well to avoid lumps.

Now, mix the curd and the besan + water mixture and whisk again.

Heat a kadhai or non-stick pan, add oil

Now add the mustard seeds and allow it to crackle, followed by cumin seeds and asafetida.

Add the ginger and garlic paste, saute well for few seconds until the raw smell is off.

Add the curd + besan mixture and simmer this on low heat.

Allow it to reach one boil, add water as desired to adjust the consistency.

Add salt and once the kadhi mixture starts simmering and turns thick and glossy, switch off the flame. Serve this kadhi over the indrahar .

Dal Bati (Wheat Cakes/balls and Lentils Combo)

Ingredients:

For Dal:

50 gm channa dal (Bengal gram)

50 gm masoor dal (Red lentils, split)

50 gm toor dal (Yellow lentils, pigeon peas, red gram )

50 gm moong dal (Green lentil, husked)

50 gm urad dal (Black Lentil husked)

(The above lentils should be soaked for at least 30 minutes)

1-1/2 Tbsp. ghee/clarified butter

½ Tbsp.cumin seeds

1/2cup onions

2 tsp ginger paste

1 tsp garlic paste

2 tsp coriander powder

1 tsp red chili powder

1 tsp turmeric powder

2 Tbsp. coriander Chopped

salt to taste

The Tempering:

1 Tbsp. ghee/clarified butter

a generous pinch of asafoetida 1 tsp cumin seeds

The Bati:

2 cups atta/whole-wheat flour

1/2 tsp baking powder

1 cup water

salt to taste

1 cup ghee/clarified butter to soak batti

Method:

Sift flour, baking powder and salt into a tray, add melted ghee and start mixing gradually. Add water and knead to obtain the dough. Divide into 20 equal portions, make balls, cover with moist cloth and rest it for 10 minutes. Now flatten the balls to make patties. Dust a baking tray with flour, arrange these on it, cover with moist cloth and rest until ready to bake. Uncover the baati patties after 30 minutes and put the baking tray in the pre-heated oven ,bake for 30-35 minutes on 180 ºC°C.

To prepare the dal, heat ghee in a, add cumin, stir over medium heat until it begins to splutter, add onions and stir until light golden. Add the ginger and garlic pastes, stir until onions are golden. Add coriander, red chili and turmeric powders -dissolved in 2 Tbsp. of water-and stir-fry until the moisture evaporates. Now add 3 cups of water, add the lentils and salt, stir, bring to a boil, reduce to low heat and simmer until cooked (approx 25-30 minutes).

To prepare the tempering, heat ghee in a frying pan; add asafoetida, stir over medium heat for a few seconds, add cumin and wait for the seeds to splutter. Remove, pour over the dal, stir, remove and adjust the seasoning. Sprinkle fresh coriander.

Remove the baati from the oven, press the top to crack open the crust and soak in melted ghee (to soak baati). Serve with dal and churma.

Hari Mirch Ka Paratha(Green Chilies)

Ingredients:

1 cup wheat flour

4-5 green chilies (finely chopped)

Salt

¼ Tbsp. mustard seeds

¼ Tbsp. cumin seeds

¼ tsp asafoetida (asafoetida)

2 Tbsp. ghee

Cooking oil for frying

Water for kneading

¼ cup curd

FOR THE DOUGH

In a dough kneading plate, mix the wheat flour, salt ,ghee and curd.knead the ingredients well with water to form a soft dough. keep aside for 10-15 mins.

Green chilies stuffing

Heat oil in a pan on medium heat, add asafoetida, mustard seeds and cumin seeds.let them splutter, then add chopped green chilies and salt. Cook for about a minute. Set aside and cool.

Making green chili paratha

Now, take out a small portion of the dough and put a griddle on medium flame. Using a rolling pin, roll the dough into a small puri and stuff it with the prepared green chili stuffing and fold well into a ball. Using a little dry flour, carefully roll the ball into a paratha and put it on griddle.

Cook the paratha from both sides using a little oil until the texture is little brown and serve with curd or pickle, as you like.

Bruschetta  

Ingredients :

1 loaf French or Italian bread sliced into 1-2 inch slices 

1 Tbsp. Olive oil 

4cloves of garlic crushed and chopped 

1  cup tomato diced 

¼ cup onion diced 

4  basil leaves chopped 

Salt to taste 

1/4 cup chopped coriander 

1Tbsp. chopped jalepano 

1 Tbsp. lemon juice 

Instructions :

Stir together the tomatoes, onion ,garlic ,chopped coriander & basil leaves. Add salt and olive oil .Mix it well. Spoon onto the top of the bread.enjoy

Capsicum, Lettuce, Orange salad

Ingredients:

½ cup Three Colour Capsicums (Grilled on pan with very little olive oil)

½ cup chopped lettuce

1/ cup Orange segments, Cleaned and deseeded

1 Tbsp Raisins

½ Tbsp Jalapeno (Pickled- chopped)

¼ cup fresh Orange juice

2 Tbsp Olive oil

¼ Tbsp dried thyme leaves

Sea Salt and pepper as required for seasoning

Method:

Mix Grilled Capsicum, lettuce, orange segments, raisins , jalapeno and dried thyme . Make a dressing by mixing orange juice and olive oil thrown in some seasoning. Drizzle over the Salad mix and serve chilled.

Corn- Peas –Flax seeds Garden salad

Ingredients:

½ Cup Fresh Peas (Blanched)

½ Cup Fresh corn kernels (Blanched)

¼ Cup chopped green onion (Spring onion)

½ Cup sliced cucumber

¼ Cup chopped tomatoes

4-5 cherry tomatoes for garnishing

¼ Cup chopped fresh herb of your choice (I am using coriander and basil)

1 Tbsp Tomato Sauce

¼ Tbsp Red Chili flakes

1 Tbsp Toasted flax seeds

½ Tbsp Soy sauce

Salt to taste

Method: 

In a bowl mix peas, corn, chopped onions, chopped tomatoes and chopped coriander. In a small bowl mix tomato sauce and soy sauce and very little salt as soy and tomato sauce has enough salt to season, check if you require additional salt. Drizzle half of this dressing on corn peas mix. In a platter arrange cucumber on the sides with cherry tomatoes tossed . Drizzle rest of the dressing and sprinkle toasted flax seeds and chili flakes.

Apple Pomegranate salad

Ingredients:

¼ Cup toasted walnuts

1 cup baby spinach/ rocket leaves (I am using a kind of wild spinach which looks like Rocket but taste like spinach)

¼ cup grated cheddar cheese

1 Large Green apple , sliced

½ cup Pomegranate arils (seeds)

For Dressing

1 Tbsp Apple Cider vinegar

2 Tbsp Olive oil

1 Tbsp Honey

1 Tbsp Grated Ginger

½ Tbsp fresh Orange zest

Salt to taste

¼ Tbsp black pepper powder

Method:

It’s all about arranging all the ingredients, the way you feel the best .

However, it would be nice to arrange a layer of green leaves as base, then apple slices on the sides, walnuts in the centre, throw in cheese loosely everywhere, sprinkle pomegranate seeds , season with half of the salt and pepper and remaining may be added in the dressing while mixing the oil, vinegar ,honey and grated ginger, orange zest.

Drizzle this dressing over the arranged salad platter.

Roasted Cauliflower –Yogurt salad

Ingredients:

2 Cups Cauliflower florets

4 whole lettuce cups

2 Tbsp Mixed seeds and dried berries

1 Cup whisked yogurt

¼ Cup chopped mint leaves

1 Tbsp Sesame oil

Salt and pepper to season

½ Tbsp. toasted cumin seeds

Method:

In a pre-heated oven, roast cauliflower at 180 °C. with drizzle of sesame oil and some salt for 15-20 minutes or till florets turn golden brown.

In a bowl take whisked yogurt add remaining seasoning including cumin seeds pour over the roasted cauliflower florets throw in mint leaves and seeds-berries , serve over the lettuce leaves .

Walnut- Raisin Quinoa Salad

Ingredients:

1 Cup Quinoa

1 cup Spinach (Washed and chopped)

½ Cup toasted walnuts

¼ Cups Toasted Sesame seeds

¼ Cups Raisins

2 Tbsp Sesame oil

2 Tbsp Olive Oil

1 Tbsp Lemon Juice

½ Tbsp paprika powder

Salt for seasoning

Method:

To cook perfect Quinoa

Rinse the quinoa under running water thoroughly, drain well, combine drained quinoa with 2 cups of water in a saucepan and bring to boil over medium to high heat, then lower the heat and simmer till quinoa has absorbed all the water. This process could take anywhere from 10 to 20 minutes. Once quinoa has absorbed all the water, take the pan off heat and cover the pan and let it steam, this step will give quinoa time to turn fluffy and pop. Now remove the cover and fluff the quinoa with a fork, season with salt while fluffing.

In a large bowl assemble cooked quinoa , spinach, toss sesame seeds, toasted walnuts and raisins sprinkle some seasoning and now drizzle olive oil , sesame oil and lemon juice one by one , toss gently, season with reaming salt and paprika.

 

Broccoli –Chickpea Salad

Ingredients:

250 g cooked chickpeas

1 medium sized sliced red onion

¼ Tbsp. toasted cumin seeds

I green chilli, finely chopped

1 Tbsp rice vinegar

100 g broccoli florets (blanched)

½ cup roasted red pepper

½ cup cottage cheese (Crumbled)

¼ cup chopped coriander

2 Tbsp olive oil

Method:

Toss onion, chickpeas, chopped chillis and cumin seed with 2 Tbsp of olive oil on grilling pan (medium to high heat) , add , broccoli and red pepper. Season with salt and pepper and rice vinegar. Remove from heat and finally, add crumbled cottage cheese and chopped coriander.