Bhel puri

bhel puri_1

bhel puri_1

  • Broken poori – 1 cup
  • Sev -1/2 cup
  • Potato – 2 medium sized, boiled and mashed
  • Tomato – 1, chopped
  • Channa – 1/2 cup, boiled
  • Onion – 1/2, chopped finely
  • Tamarind sweet chutney – bought from Indian store
  • Green chutney – bought from Indian store

bhel puri_3

In a large mixing bowl, add all the ingredients except chutneys. Toss them all well. Then add the chutney one by one, about 1 – 2 tbsp each. You can adjust the amount as per your taste. Mix gently. Serve right away. 

Aloo paratha

aloo_paratha_2

aloo_paratha_2

 

For the stuffing:

  • Potato – 3 medium sized, cooked & grated
  • Ginger garlic paste – 1/2 tsp
  • Coriander leaves – 2 tbsp, finely chopped
  • Red chili powder – 1/2 tsp
  • Coriander powder – 1/2 tsp
  • Turmeric powder – 1/4 tsp
  • Salt – to taste
  • Oil – 2 tbsp

For the dough:

  • Whole wheat flour – 2 cups
  • Warm water – 1/2 cup
  • Oil/Ghee – 2 tbsp
  • Ajwain seeds – 1tsp
  • Salt – to taste

aloo_paratha_1

 

Add the grated potato in a mixing bowl. Then add all other ingredients and mix well together.

Then knead the dough using dough ingredients. 

Make small balls and roll into 3″ diameter circle. Place the potato mix inside and cover it by pulling the edges and make a ball again. Roll into paratha. 

Heat a iron tava and when its sizzling hot, place a paratha, add oil around the edges. Cook for 1 minute and flip to the other side. Press the paratha, it’ll puff up. Cook for 30 seconds on the other side. 

Serve with raitha, pickle. You could even freeze it for several weeks. Thaw and reheat in tava or microwave. 

Broccoli Chilla

chilla_3

chilla_3

Broccoli Chilla / Broccoli chickpea flour pancakes

When you don’t have eggs for making omlette for breakfast, chilla would be a perfect substitute. Its very simple to make and its healthy(iron rich.) I made broccoli chilla, but you could also add grated carrots, zucchini, spinach, bell pepper…

It took me 5 minutes for preparing and 5-10 minutes for making chilla.

For making broccoli chilla, you will need the following ingredients:

  • Besan flour/Chickpea flour – 4 tbsp
  • Water  – 1/4 to 1/2 cups
  • Broccoli – 4 florets, finely chopped
  • Onion – 3 tbsp, finely chopped(1/2 of a medium sized)
  • Tomato – 3 tbsp, finely chopped( 1 small tomato or half medium sized)
  • Green chili – 2, deseed and chopped finely
  • Red chili powder – 1/4 tsp
  • Ginger – 1 tsp, grated or finely chopped
  • Cilantro – 3 tsp, chopped
  • Salt – to taste
  • Hing – a pinch
  • Baking soda – a pinch

Method:

Take besan flour in a mixing bowl, add chopped onion, tomato, broccoli, ginger, green chilies, red chili powder, salt, hing, baking soda and chopped cilantro and mix well using your hands.

Then add water to the bowl little at a time and keep mixing, you should get a pancake/dosa batter consistency. Beat them well and keep aside for 5 minutes.

chilla_1

Meanwhile heat your tawa, preferably cast iron. Once its hot pour a spoonful of chilla batter and spread in circular motion using the back of the spoon. Pour ghee/oil on the sides. Maintain the heat medium, so it’ll get cooked evenly. After a minute flip to the other side and cook for 1 more minute.

Chilla_2

Take from the tawa and serve with a blob of butter. You could also use tomato ketchup as a side.

chilla_4

Quinoa avocado mezclar

Quinoa_avovado_1

 

Quinoa_avovado_1
Here’s new & quick tasty breakfast meal. Its made with Quinoa – one of our recent favorites. Our two year old likes it a lot.

There are various possibilities with this nutritious whole grain. Main meal, appetizer, dessert etc.  What I made today, I call it the ‘avacado quinoa mezcalr’!  Its a healthy vegetarian breakfast meal. Give it a shot if you like couscous, sooji/rava.

 

1 cup quinoa

1 avocado

1/2 tomato, chopped

salt

2 cups water 

Bring water to boil, add quinoa, cook for 12 minutes. Remove from heat, let it cool down.

In the meanwhile mash the avocado, then add the chopped tomatoes, salt. 

Now add the cooked quinoa, toss them well. I served them with a hard boiled egg. 

There is no need for oil or any other ingredient. It tasted so good. 

If you love avocado as it is, then I don’t think you need tomatoes(extra flavor) there. But if you want you can even add olives, herbs likes cilantro, few mint or lentils like chick pea, black beans, to make it a full meal. 

You could also add pepper or other spices. 

 

Quinoa_avovado_2

Arachu vitta Sambar

Araichuvitta_Sambar_5

Araichuvitta_Sambar_5

 

For dry roast & grind:

  • Channa dal – 2 tbsp
  • Red chilies – 2
  • Coriander seeds – 1 tbsp
  • Cumin seeds – 1 tbsp
  • Black pepper – 1/4 tsp
  • Fenugreek seeds – 1/2 tsp
  • Coconut – 3 tbsp, grated

For sambar:

  • Toor dal – 1 cup
  • Onion – 1, chopped (use 10 pearl onions instead)
  • Tomato – 1, chopped
  • Drumstick – 1, cut into 2″ pieces 
  • Tamarind paste – 1/2 tsp
  • Salt – to taste
  • Turmeric powder – 1/2 tsp
  • Mustard seeds – 1/2 tsp
  • Hing
  • Oil/Ghee – 1 tbsp

Araichuvitta_Sambar_1

 

Dry roast the ingredients given above. Let them cool down and grind to a fine paste.

Araichuvitta_Sambar_2

 

Wash and cook the toor dal in a pressure cooker with 2 cups water, onion, tomato, drumstick, turmeric powder and salt. Once cooked, open the pressure cooker and mix them well. 

Heat oil in a pan, do the seasoning with mustard seeds, hing and curry leaves. Add this to the cooked dal. Add the ground paste and 1/2 cup water. Cook for 5 more minutes or until the sambar starts boiling.

Arachu vitta sambar can be served with dosa/idli, uthappam. 


Araichuvitta_Sambar_4

Mexican beans casserole

beans casserole_1

beans casserole_1

Refried beans – 2 cups

  • White onion – 1/2 cup, chopped
  • Pinto beans – 2 cups
  • Garlic – 3 cloves, minced
  • Cayenne pepper – 1/2 tsp
  • Cumin powder – 1/2 tsp
  • Oil – 1 tsp
  • Salt – to taste

Broccoli – 2 cups, chopped

Carrot – 2, chopped

Bell pepper – 1 cup, chopped, use any color

White onion – 1 cup, chopped

Garlic powder – 1 tbsp

Ground cumin – 1/2 tsp

Olives – 1 cup, chopped

Tomatoes – 2, chopped

Salsa – 1 cup

Tortilla – 4, cut into 2″ strips

Tortilla chips

Cheddar/Monterery jack cheese – 1 cup, shredded

Olive oil – 2 tbsp

beans casserole_3

For refried beans – 

Soak the beans over night. Cook them in pressure cooker. Heat olive oil in a pan, saute the onion, garlic. Add the other spices and salt. Saute for 1 minute. Then add the cooked beans. Mix them all well. Mash them using a hand blender. 

Steam cook the broccoli and carrots for 3 minutes. 

Preheat the oven for 375F.

In a separate pan, heat olive oil/butter. Saute the onion, bell pepper. Fry well, then add cooked broccoli and carrots. Add ground cumin, garlic powder and salt. Remove from pan.

In a bowl add the refried beans, above fried vegetables, 1 cup salsa, torn tortilla, half of the olives, cheese, tomatoes. Mix them well. 

Oil the casserole pan, transfer the beans mixture. Top them with remaining olives, tomatoes, cheese, broken tortilla chips. Cover and bake in the oven for 40 minutes. 

Remove from oven and let it stand for 5 minutes before opening. 

Serve got with avocado.