Falafel-Deep fried Chick peas

Falafel is a famous appetizer from the middle-east which is is popular in many parts of the world.It is usually made from fava beans mixed with some spices,herbs and onions.You can use chickpeas instead of fava beans.Falafel tastes best with pita bread and tahini sauce(Sesame seeds sauce).

Ingredients:
Chickpeas-2 cups,soaked overnight
Fresh parsley-1/2 cup,finely chopped
Green coriander leaves-3-4 teaspoons,chopped
Garlic-8-10 cloves,peeled and crushed
Onions-1 small,chopped
Cumin seeds-1/2 teaspoon
Black pepper-a generous pinch
Red chilli flakes-2 teaspoons
Salt to taste
Oil-2 cups,for frying

Method:
-Soak the chickpeas in water for 8-10 hours or overnight.
-Take a mixie jar and add all the above ingredients except oil and blend to make a smooth paste.
-Heat 2 cups of oil in a pan and deep fry the falafels taking small portions at a time.
-Serve then in pita bread with some cut onions,lettuce and pickled vegetables.

Masala Murmura-Puffed Rice with Sprouts and Spices

 (Photo credit: Wikipedia)

Puffed rice or murmura is made from rice and is a common snacks food in many parts of India.Being a part of bhel-puri which is a popular street food,murmura is also offered as prasad in temples.
In this tangy and spicy recipe,I've added grated carrot,tomatoes and diced cucumbers along with some spices and sprouts.

Ingredients:
Puffed rice/Murmura-3 cups
Onions-3 teaspoons,finely chopped
Tomatoes-2 teaspoons,finely chopped
Green moong dal sprouts-1.5 teaspoon
Bengal gram-2 teaspoons
Cucumber-2 teaspoons,diced
Green chillies-1 teaspoon(Optional)
Lime juice-2 teaspoons
Sev bhujia-2 teaspoons
Roasted peanuts-2 teaspoons
Fresh coriander leaves-2 teaspoons,chopped
Fresh Coconut- 1 teaspoon,scraped
Salt-a pinch
Mustard oil-1 teaspoon

Method:
-Soak the green moong dal and bengal gram over night and boil the bengal gram and wrap the green moong in a damp cloth to sprout.
-Take a big container and add all the ingredients except lime juice and coriander leaves.
-Mix the ingredients very well using a spoon for 3-4 minutes.
-Now add the lime juice and stir well again.
-Garnish with chopped green coriander.

Chilli-Garlic Potatoes

 This is another easy to make recipe with spring onions and crispy fried potatoes cooked in a  garlic and red chilli sauce.
Chilli-garlic potatoes is one of my favorite and this recipe tastes great with noodles.You can cut the potatoes into cubes or simple wedges.If you do not have fresh red chillies then use dried red chillies soaked in warm water for at least 30-35 minutes.

Ingredients:
Potatoes-4 Medium
Garlic-8-10 cloves
Red chilli-8
Tomato ketchup-1/2 cup
Salt-to taste
Water -1/4 cup
Spring onions-1/4 cups,finely chopped
Oil-2 cups for frying the potatoes and 2 teaspoons for cooking
Cornflour-3 teaspoons

Method:
-Grind the red chillies and garlic to make a fine paste.
-Mix this paste with 1/2 cup of tomato ketchup by adding 1/4 cup of water to it.Mix well and keep aside.
-Peel and cut the potatoes into the desired size and dust cornflour and 1/2 teaspoon of salt to it and mix well with hands.
-Heat a pan and add 2 cups of oil and fry the potatoes in batches.Take out and drain excess oil on a kitchen towel.
-Now heat another pan and add 2 teaspoons of oil and add the paste and cook it on medium flame till the sauce paste becomes a little dry.
-Immediately add the fried potatoes and spring onions and stir well for another 2-3 minutes.
-Chilli-Garlic Potatoes is ready to serve.

Pulses-Sprouts Salad for Healthy Heart

Pulses play an important role in our daily diet.The nutrient -rich pulses are high in protein and are also easy to digest.A recent study has shown that people who consume pulses on a regular basis are less prone to coronary heart diseases.
This salad recipe is a mix of 3-4 types of pulses along with some vegetables like carrots and tomatoes.

Ingredients:
Green Moong dal-1/4 cup,sprouts
Horsegram-1/4 cup,sprouts
Bengal Gram-1/4 cup,boiled
Carrot-3 teaspoons,grated
Cucumber-1 small,grated
Tomatoes-1 medium,finely chopped
Onion-1 small, finely chopped
Green chillies-2,finely chopped
Sev bhujia- 3 teaspoons
Lime juice-3 teaspoons
Black salt- 1/2 teaspoon
Fresh coriander leaves-3 teaspoons,finely chopped

Method:
-Soak all the pulses in water separately for8-10 hours or overnight.
-Wrap the green moong ,bengal gram and horse gram  separately in a damp cloth and allow it to rest for a day.
-Boil the bengal gram in a pressure cooker with 4 cups of water and a teaspoon of salt.Cook for 2 whistles.
-Take a big bowl and mix all the pulses together.
-Now add the tomatoes,green chilled,onions and grated carrots.
-Sprinkle some black salt and freshly chopped coriander leaves and toss the salad.
-Add some sev bhijia on top and the tasty tangy salad is ready to serve.
-Finally add lime juice on top and toss again.

Namakpare(Diwali Recipes)

 (Photo credit: su-lin)

Diwali is a festival of lights.It also signifies the victory of good over evil.Diwali is incomplete without sweets and snacks.In my coming posts I will be sharing some tasty yet healthy diwali recipes.
Namakpares,also known as flour crackers are small handy diamond pieces or crunchy triangles are a popular festival recipe.It is made from flour and cut into diamond shaped strips or folded into triangles and deep fried in oil.This recipes also makes a great evening snack.It stays fresh for weeks if stored in a dry air tight jar.

Ingredients: 
All purpose flour-1 1/2 cups
Wheat flour-1 cup
Black onion seeds(Kalonji)-1/2 teaspoon
Oil-2 teaspoons for the dough and 2 cups for frying the namakpares
Salt-1 teaspoon
Water-to make dough
Baking soda(sodium bi-carbonate)-1/2 teaspoon

Method:
-Take a big bowl and add both the flours,salt,kalonji,baking powder and 2 teaspoons of oil.
-Mix well with hands for 5-6 minutes.Do not add any water at this stage.
-Now slowly add little water and make a tight and stiff dough.
-Knead this dough properly for about 10 minutes.Let it rest for some time.
-Take small portions of the dough and make medium sized balls and roll it to make a nice flat chapati.Remember to add a little oil to the dough while rolling so that it does not stick.
-Now cut the rolled chapati diagonally into thin strips and again cut into strips from the other side to make diamond shapes.
-Heat a pan and add 2  cups of oil to it.
-Slowly pick the cut diamonds and fry them in batches.Do not overcrowd the pan.
-Take out on a kitchen towel and let it cool completely.
-Store it in a dry and air tight jar.Enjoy it with a cup of hot evening tea.

Healthy Matar-Paneer(Cottage Cheese Cubes in Tomato Gravy)

Paneer or cottage cheese is packed with protein.This simple and healthy curry recipe is made with  fresh home made tomato puree which is a good source of antioxidants.I've used milk instead of water for the gravy.The curry tastes great with a healthy Vegetable Pulao.

Ingredients:
Paneer-200 grams
Green Peas-1/4 cups,boiled
Tomatoes-2 medium sized
Onion-1 small size,chopped
Green chilli-1,chopped
Ginger-1 very small piece,finely chopped
Milk-1/2 cup
Turmeric powder-1/4 teaspoon
Kasuri methi-1 teaspoon
Garam masala-a generous pinch
Salt to taste
Olive oil/vegetable oil-1 teaspoon for shallow frying the paneer cubes and 2 teaspoons for the curry

Method:
 -Cut the paneer into medium sized cubes.
-Boil the tomatoes in water for 6-7 minutes and cool and take the skin out.
-Cut and blend the boiled tomatoes to make a puree.
-Add the green chillies,ginger and onions in a mixer jar and make a smooth paste.
-Heat 1 teaspoon of oil in a pan and shallow fry the paneer cubes for 3-4 minutes.Take out and keep it aside.
-In the same pan add 2 teaspoons of oil and the ginger-onion paste and fry for 3-4 minutes.
-Add the tomato puree now and mix well and add salt ,kasuri methi and turmeric powder and cook till you see oil coming out from the masala paste.
-Add the fried paneer cubes,boiled green peas and mix and add milk and let the curry simmer on low flame for 5 minutes.
-Add a generous pinch of garam masala to the matar-paneer and mix well.
-Serve hot with vegetable pulao.

Horsegram Sprouts Salad

 (Photo credit: Wikipedia)

Horsegram also known as Kulith is a reddish brown colored bean usually grown in dry agricultural areas in India.This legume is high in protein,vitamin C and iron.Horsegram sprouts is made by soaking the legume in water for 8 to 10 hours and  wrapping it tightly in a damp cloth and letting it germinate.It usually takes a day for the horsegram to develop small roots or sprout.
I have cooked the kulith sprouts in water with a little salt and mixed it with a very light tempering of onions and some fresh grated carrots and coconut.
I usually pack this in my son's snack-box.We also have it as evening snacks often.

Ingredients:
Horsegram sprouts-1.5 cups
Onion-1 small size,finely chopped
Green chilli-1,finely chopped
Carrot-1/2 piece,grated
Coconut-2 teaspoons,shredded
Lime juice-1.5 teaspoon
Salt to taste
Water-5 cups,for boiling
Oil-2 teaspoons

For Tempering:
Cumin seeds-1/4 teaspoon
Curry leaves-5-6
Dry red chilli-1(Optional)
Green coriander leaves-2 teaspoons,finely chopped(For garnishing)

Method:
-Wash the horse gram and soak it in water overnight or for 8 to 10 hours.
-Wrap it in a clean and damp cotton cloth and tie it properly and allow it to germinate for a day.
-Boil the horsegram in 5 cups of water and add 1.5 teaspoons of salt and let it boil for 15-20 minutes till the pulses are properly cooked.You can even pressure cook it for 5-6 whistles.
-Drain the water from the horsegram and keep it aside.
-Heat oil in a pan and let the cumin seeds splutter.
-Add the chopped green chillies,curry leaves and onions and saute for 3-4 minutes.
-Now add the shredded coconut and grated carrots and mix well.
-Add the sprouts and a pinch of salt and cook for another 1-2 minutes.
-Turn off the flame and add lime juice and mix with a spoon and garnish with freshly chopped coriander leaves.