Tuesday, 29 January 2013

Hot 'n Spicy Dip-Instant Chutney

This dip is very quick to make,super healthy and tastes great with samosa,kachori, parathas ,rice and even momos.This dip stays fresh for atleast 2 days if kept in he refrigerator.Try it and i'm sure you wont be disappointed.

Ingredients:
Tomatoes-2 large
Onion-1/2 medium sized
Garlic-5-6 cloves
Ginger-1 small piece
Green chilli-1
 Red chilli-1
Green coriander leaves-3-4 teaspoons
Salt-1 teaspoon

Method:
-Wash the tomatoes and onions and chop them finely.
-Chop the coriander leaves and the green and red chilli as well.
-Wash the ginger and garlic and peel them.
-Put all the ingredients in a mixer and blend to make a nice smooth chutney.
-Serve with samosa,kachori rice,chapati,puri or momos.

Monday, 21 January 2013

Quick Chickpeas-Veggie Stir Fry

This is a quick recipe and you can even use leftover chickpeas that have been boiled to make this tasty stir fry.I have use finely chopped capsicum along with onions here,but you can also add grated carrots or any other boiled pulses along with the chickpeas.It tastes great and this stir fry can also be used to make a nutritious wrap for children.

Ingredients:
Boiled chickpeas-1 cup
Onions-1,finely sliced
Green chilli-1,finely chopped
Green capsium-1,finely chopped
Cumin seeds-1/2 teaspoon
Curry leaves-4-5
Fresh coriander leaves-2 teaspoons,finely chopped
Salt to taste
Oil-2 teaspoons

Method:
-Soak the chickpeas overnight in hot water or for 8-10 hours and boil them in a pressure cooker by adding a little salt for 3-4 whistles.
-Heat the pan and add little oil and let the cumin seeds splutter in oil.
-Now add the curry leaves and finely chopped green chillies.
-Add thinly sliced onions and fry for 3-4 minutes till the onions are a little cooked.
-Now add the capsicum and mix well and add boiled chickpeas and salt and cook till the capsicum is done.
-Garnish with finely chopped fresh green coriander.
-Serve it as a side dish or pack it in yous kid's lunch box.

Mooli Raita-Grated Radish in Spicy Yogurt

Mooli or radish has some of the essential vitamins such as vitamin C,vitamin B and some important minerals like manganese, magnesium, calcium, iron, phosphorous, copper and zinc.It contains roughage and is also an excellent detoxifier.
This mooli recipe is a combination of grated radish in spicy yogurt that has been tempered with some important spices.

Ingredients: 
White Mooli/Radish-2,peeled and grated
Yogurt-2 cups
Green chillies-1,finely chopped
Fresh coriander leaves-3 teaspoons,finely chopped
Salt to taste
Sugar-a generous pinch

For the Tempering:   
Mustard seeds-1 teaspoon
Asafoetida -1/4 teaspoon
Cumin seeds-1/4 tespoon
Curry leaves-4-5
Dry red chilli-1,broken
Oil-1 teaspoon

Method: 
-Wash the radish,peel it and grate.Squeeze the excess water out of the grated radish and keep it aside.
-Whisk  the curd properly and add salt, sugar,chopped green chillies and coriander leaves and mix well.
-Add the grated mooli to the yogurt mix and mix again.
-Heat a pan and add 1 teaspoon of oil and add the mustard and cumin seeds.When they pop add the curry leaves,broken red chilli and asafoetida.
-Immediately pour the tempering on the yogurt and mooli mix.
  

Friday, 18 January 2013

Chickpeas Pilaf-Kabuli Chana Pulao

This is a one pot meal and tastes great when served hot with raita and papad.I have added some fresh methi leaves along with the kabuli chana to make the dish more nutritious.

Ingredients:
Long grain rice/any rice-2 cups
Chickpeas-1 cup,boiled
Methi leaves-1/2 cup,finely chopped
Yogurt-1 1/2 cups
Garam masala-1 teaspoon
Salt to taste
Onions-2,finely sliced
Ginger-Garlic paste-3 table spoons
Red chilli powder-1 teaspoon
Saunf(Fennel seeds)-1 teaspoon,dry roasted and crushed
Oil-3 tablespoons
Fresh green coriander leaves-3 tablespoons

Method:
-Wash the rice properly and soak it in enough water for at least 1/2 an hour.
-Wash the methi leaves thoroughly to remove all the dirt from it.
-Soak the chickpeas over night or for 8-10 hours and cook them in a pressure cooker by adding a little salt for 3-4 whistles.
-Take 1 tablespoon of oil and heat it in a pan.Add the finely sliced onions and cook them until they become golden brown.Take out on a tissue paper and keep aside.
-Cook the rice with 4 cups of water.Let it cool.
-In the mean time,heat 2 table spoons of oil in a pan and add the ginger-garlic paste and andfry for 2-3 minutes.
-Now add the chopped methi leaves and stir for another 3 minutes till the greens are cooked.
-Add the whisked yogurt and the boiled chickpeas along with salt and red chilli powder and cook until the yogurt dries.
-Add the cooked rice now and mix well.
-Garnish with fried onions and finely chopped fresh coriander leaves.
-Serve hot with raita and papad.


Amla Chutney-Indian Gooseberry Chutney

Gooseberries are a great source of antioxidants and vitamin C.They are easily available in the market during winter.This chutney can be used as a dip as well as a masala to be added to curries and dals.Use it as a sandwich spread or with parathas to make a healthy and delicious wrap.So enjoy the goodness of amlas in your diet.

Ingredients:
Amla(Gooseberries) -8-10
Green chillies-2
Fresh coriander leaves-1 cup
Salt-1 1/2 teaspoons
Method:
-Cut the flesh of the amlas and chop them.
-Chop the green chillies and the coriander  leaves.
-Take a mixer jar and grind all the above ingredients until you get a fine smooth paste.
-Store this chutney in a glass or steel container and refrigerate it.

My Notes:
This chutney stays fresh for 2-3 days if stored in glass or steel air tight container in the refrigerator.



Carrot-Beet Soup

This soup is an excellent source of vitamin A and antioxidants.I've also added tomato and lime juice along with some crushed black pepper to make this soup even more healthy for kids.This soup is a good comfort food for kids during the cold winter.

Ingredients:
Beetroots-2
Carrots-2
Tomatoes-3,medium sized
Black pepper-2 teaspoons,crushed
Salt to taste
Water-5 cups,to boil the vegetables
Lime juice-1 teaspoon

Method:
-Take a pressure cooker and add 5 cups of water and salt to it.
-Wash and chop the vegetables and put them in the cooker for 4-5 whistles.
-Take a blender and add the cooked carrot,tomatoes and beetroots and blend to make a nice smooth puree.
-Put  a strainer on a bowl and strain the puree by mixing it well with the help of a spoon.
-Take a pan and heat the soup for 2-3 minutes and add to the serving bowl.
-Add lime juice and stir well.
-Sprinkle some freshly grounded black pepper.
-Serve hot.