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Thursday 28 February 2013

Samosa with Chhole

Preparation time: 1 hour
Soaking time: over night
Cooking time: 30 minutes
Makes 12 to 14 samosas

Ingredients:

For the samosa filling

  • 5 potatoes boiled and peeled
  • 1 cup peas boiled
  • 2 onions finely chopped
  • 3 green chilies finely chopped
  • salt and red chili powder as per taste
  • 1/2 tsp black pepper powder
  • 1 tsp cumin powder
  • 1 tsp coriander roughly pounded
  • 1 tsp dried mango powder(amchur)
  • 2 tbsp coriander leaves chopped
For samosa dough
  • 2 cups all-purpose flour(maida)
  • 1/2 tsp ajwain
  • 1/2 tsp salt
  • 1 tbsp oil
  • warm water to make the dough
For the chhole
  • 1 cup white chick peas soaked over night
  • 4 cups of water to soak and boil the chickpeas
  • 1 tsp ginger mince
  • 1.5 tsp garlic mince
  • 1 teabag
  • 2 black cardamom
  • 1 inch cinnamon stick
  • 1 bay leaf
  • salt and red chili powder as per taste
  • 3 green chilies slit
  • 1 onion finely chopped
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1/2 tsp garam masala powder
  • 2 tbsp olive oil
  • 2 tbsp coriander leaves chopped
To serve with
  • 2 onions finely chopped
  • 1 cup imli chutney or mint chutney or ketchup
To fry the samosas
  • Oil for frying



First of all mix all the ingredients for the dough to make a smooth and non-sticky dough. Kneed it properly and use extra flour if required. Cover it with a wet cloth and let it rest for half an hour. Meanwhile, pressure cook chickpeas along with ginger mince, teabag, cardamoms, bay leaf and 1 tsp salt till done. It will take around 15 minutes.

Mash the potatoes and mix all the ingredients for the filling. Set aside. Divide the dough into 6 to 7 equal balls. Roll them into discs of 1 mm thickness with the help of some oil.

Cut the discs into 2 equal halves.

Join the edge of the half disc to form a cone.

Fill in a tbsp of the filling and seal the opening. Make rest of the samosas in the similar manner and keep aside.

To make the chhole, heat a saucepan and add the oil. Next add the cinnamon and saute to about 30 seconds. Next add the garlic mince and saute for another 30 seconds. Add the onions and fry till they become translucent. Add the chilies, salt and red chili powder. Saute for another minute and add the chickpeas without the water. Reserve the water. Cook for a minute and add the coriander powder. Now cook the chickpeas for 2-3 minutes. Now add the reserved water and bring the chhole to a boil and reduce the flame. Add the garam masala and the cumin powder. Let the chhole simmer on heat till they are reduced to the desired consistency. Garnish with coriander leaves.



Now heat the oil for frying the samosas and fry the samosas golden brown. Serve hot with chhole and chutney or ketchup of your choice. Enjoy your evening!!!

Friday 15 February 2013

Bean Salad

This salad has its inspiration from the three bean salad. But I have added more ingredients to it to make it more interesting and nutritious. The dressing cannot do without a little sweetness, so don't skip it.

Preparation time: 30 minutes
Cooking time: 20 minutes
Serves 5 to 6

Ingredients:

  • 2 tbsp red kidney beans(rajmah) soaked over night
  • 2 tbsp white chickpeas(kabuli channe) soaked overnight
  • 2 tbsp black grams(kale channe) soaked over night
  • 100 gms tofu diced(use cottage cheese if tofu not available)
  • 1 bell pepper chopped finely
  • handful french beans chopped
  • 1 onion chopped
  • 1 spring onion chopped
  • 2 tbsp chives(greens of spring onion) chopped
  • 1 tomato chopped
  • 1 cucumber chopped
  • 3 tbsp lettuce chopped
  • 3 tbsp coriander chopped
For the dressing
  • 2 tbsp lemon juice
  • 2 tbsp olive oil
  • 1 tsp crushed garlic
  • 1 tbsp white vinegar
  • 1/2 tsp english musturd
  • 1 tbsp castor sugar
  • 1 tbsp maple syrup(optional)
  • salt and black pepper as per taste


Pressure cook the beans, chickpeas and grams for 15 minutes or til done. Drain them and keep aside. Blanch the french beans(put them in boiling water for 4 to 5 minutes and then immediately put them in cold water. This retains their color).

Toss all the ingredients for salad in a large bowl on chill in the refrigerator. Mix all the ingredients for the dressing together and keep aside.




Pour the dressing over the salad, toss, and serve. Enjoy!!!

Sunday 3 February 2013

Lemon Chicken

Preparation time: 10 minutes
Marinate time: 2 hours
Cooking time: 25 minutes
Serves 2 to 3

Ingredients:

  • 600 g chicken sliced
  • 3 limes' juice
  • 1 lime rind grated
  • salt as per taste
  • 1 tsp crushed black pepper
  • 1 tbsp crushed garlic
  • 1 tbsp thyme (dried)
  • 1 tbsp olive oil
  • 2 tbsp butter
Mix lime juice, rind, salt, pepper, garlic, thyme and keep aside. Clean the chicken, make slits to let the marinate seep the chicken. Add the chicken to the mix. Coat the chicken with the marinate properly, cover it and let it marinate for 2 hours.


Heat the butter and oil in a wok. Add only the chicken pieces not the excess marinate. Keep the excess marinate, don't throw it away. Saute the chicken on medium to high flame, continuously stirring till it starts turning golden.




Now add the excess marinate and cook till the chicken is done and glazed. There should be no liquid left.


Enjoy!!!

Mix Raita

Preparation time: 15 minutes
Serves 4 to 5

Ingredients:

  • 4 cups yogurt beaten lightly
  • salt as per taste
  • 1/2 tsp crushed black pepper
  • 1/2 tsp roasted cumin powder
  • 1 tomato chopped finely
  • 1 tbsp each green, red and yellow bell pepper chopped finely
  • half cucumber chopped finely
  • 1 carrot chopped finely
  • 1 onion finely chopped
  • 2 tbsp coriander chopped




Mix all the ingredients well. 





Team with stuffed parantha or any veggies. Enjoy!!!