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Tuesday, September 11, 2012

LUNCH REPLACEMENT SALAD


LUNCH REPLACEMENT SALAD

RECIPE SERVES 2-3

If you like replacing your lunch with a fresh salad, this recipe is for you ...

Soak 1 tablespoon each of moong, math and red chowli beans overnight. Next morning, drain out all the water, put the beans in a container that has holes in it, cover and let them sprout. This takes 8-10 hours, so some pre-planning is required here.

Soak 1/3 cup Brown Chana & 1/3 cup Green chana with a pinch of baking soda overnight. Add 3-4 cups water to completely hydrate them well. Boil them to 4 whistles with all the water and salt to taste next morning.

I like to add lots of salad, fruits, sprouts etc. for a nice crunch and taste.

1 cup lettuce/red cabbage/green cabbage cut in fine shreds
1/2 cup diced cucumber
1 tomato or 1 cup cherry tomatoes
1/4 red onion finely chopped
1 spring onion finely chopped
1/4 green/red/yellow capsicum rings
handful of baby spinach leaves
1/2 cup black grapes
1/2 apple diced
1 shredded carrot
1/2 shredded beet
1/4 cup shredded radish
1/4 cup corn
all the sprouts mentioned above
all the boiled brown/green chana (water completely drained out)

You may add any dressing that you like.

You may pour chilled yogurt over it for a more filling lunch.

I like to sprinkle chaat masala, little salt, black pepper, red chilli powder. Mix well and serve chilled or fresh.

Prepare and enjoy !!!

Sunday, June 17, 2012

DRY BROWN CHANA SABZI


DRY BROWN CHANA SABZI

Soak 1 cup Brown chana with a pinch of baking soda overnight (baking soda is used to soften the chanas as they are very hard)

Next morning, boil the chanas with all the water in it for about 30-40 mins. Add salt to taste (when you press between 2 fingers, chana should mash very easily, thats when its completely done)

Or you can pressure cook the chanas to 4 whistles. Let the cooker cool completely.

Drain all the water out in a bowl. You can freeze & preserve the water to add any other gracy or add to chhole.

Add 1 tablespoon oil in a saucepan. Once it is hot, 1 teaspoon cumin, when it turns light golden, add a pinch of asafoetida

Add 1 teaspoon green chilli, ginger & garlic paste. Saute till raw flavors are out.

Add brown chana. Add 1 tablespoon dhaniajeera (corinader cumin powder), red chilli powder to taste.

This is a dry brown chana sabzi, but if you like very little gravy coated on the chanas, add 2-3 tablespoons of fresh yogurt & mix just before serving.

Serve hot with any Indian bread.

Prepare & enjoy !!!

CRANBERRY CHUTNEY (TAMARIND CHUTNEY SUBSTITUTE)


CRANBERRY CHUTNEY (TAMARIND CHUTNEY SUBSTITUTE)

2 cans Jellied Cranberry Sauce
1 cup Water
5 tablespoons sugar
1 teaspoon salt
1/4 teaspoon black pepper powder
1 tablespoon red chilli powder
1 tablespoon dhaniajeera (corainder cumin powder)

Take the jellied cranberry sauce in a bowl. With a potato masher, mash it up in chunks. Add this and all of the above ingredients in a blender and blend till smooth.

Taste and adjust sweetness/salt to your taste.
Prepare & enjoy !!!

CHICKPEA / GARBANZO BEANS / CHHOLE CHANA SALAD



CHICKPEA / GARBANZO BEANS / CHHOLE CHANA SALAD

Recipe serves 4-6

2 (15-ounce) cans chickpeas, rinsed and drained

1 small red onion finely chopped

1 small red bell pepper, finely chopped

1 tomato, finely chopped

A few ribs celery and leafy tops, chopped

1 clove garlic, minced or grated then grinded into a paste with salt

1/2 teaspoon crushed red pepper flakes

2 tablespoons cilantro, finely chopped

3 tablespoons extra-virgin olive oil

Salt and freshly ground black pepper

Combine chick peas with onions, peppers, celery, garlic, red pepper flakes and cilantro in a medium bowl. Dress salad with oil, salt and pepper.

Serve chilled.

Prepare & enjoy !!!

BOONDI RAITA



BOONDI RAITA

Recipe serves 2-3

2 cups Cold Yogurt

1-2 teaspoons Salt (to taste)

1/4 teaspoon powdered rai (mustard seeds) (Take 1/4 cup rai, add a pinch of salt & grind it in a coffee beans grinder - store this powder to add to raitas )

For spicy Raita - add 1/2 tablespoons finely chopped green chillies or 1/4 teaspoon green chilli paste

For sweet Raita - you can add 1-2 tablespoons of sugar to make it sweet

1/4 cup fresh cut Cilantro (dhania) for garnish, sprig of mint for garnish

Mix and chill in the refrigerator till serving.

For a crisy crunchy Boondi raita, add 1 cup Plain or Masala Boondi just before serving.

Prepare & enjoy !!!

MAKING GRAVY ICECUBES FOR PUNJABI CHHOLE, DALS, BEANS & SABZIS

MAKING GRAVY ICECUBES FOR PUNJABI CHHOLE, DALS, BEANS & SABZIS

This is the proportion for making 1 recipe with 1 cup of chhole/beans/dal/sabzi. You can multiply it with as many tomatoes you want to make it with & adjust the spices accordingly.

Please write down the number of tomatoes used - later when you pour the gravy into icecubes, it will be easier to calculate how many icecubes need to go in 1 recipe of chhole/dal/beans/sabzi. You can store the icecubes in a ziploc bag in the freezer - make sure to write the number of icecubes that need to go in 1 recipe on the freezer bag.

PROPORTION FOR 1 RECIPE WITH 1 CUP CHHOLE/BEANS/DAL/SABZI

For seasoning, add 2 tablespoons butter or ghee in a saucepan. Once it is hot, add 1 teaspoon cumin, pinch of hing (asafoetida). Add 1 tablespoon garlic paste, 1 tablespoon ginger paste, 1/2 tablespoon green chilli paste. Saute on low flame for 2 mins.

Add 1/4th white onion (finely chopped), add less than 1/2 teaspoon salt. On medium flame, cook onions till they are translucent.

Add 2 tomatoes (finely chopped), add less than 1/2 teaspoon salt. Cook till butter starts floating on top of tomatoes, about 5 mins.

Add pinch of turmeric, 1/2 tablespoon red chilli powder, 1/2 tablespoon coriander cumin powder, pinch of garam masala. Reduce flame to low & saute for 2 mins

Cooking times may take longer when the quantity is much more, so make sure to cook every step of the gravy correctly.
Freeze in freezer safe ziploc bags, add to Punjabi recipes for an instant dash of delicacy.

Prepare & enjoy !!!

HOW TO SPROUT MOONG, MATH, RED CHOWLI BEANS


HOW TO SPROUT MOONG, MATH, RED CHOWLI BEANS

Soak 1 cup Moong/Math/Red Chowli in 4 cups of water overnight.

Next morning - you know that they are well soaked & hydrated when the skins have started splitting from the center, when you chew a few, they should be very soft & crunchy to the bite.

Put a fine mesh sieve or colander in the sink, pour the moong/mooth/chowli with all the water in it & drain out all the water.

Lift the colander & gently shake it up & down 8-10 times to drain out all the water.

Set the colander on the kitchen countertop & cover it.

During spring/summer days, sprouts are ready within 8-10 hours. During winter, it may take longer.

WHAT DO WE PREPARE WITH INDIAN SPROUTS ?

1. Eat as is - great crunchy snack packed with pure protein

2. Light Saute - Heat very little oil, add cumin, pinch of asafoetida, add ginger, garlic, green chilli paste, add sprouts, light saute, add salt to taste, pinch of turmeric, red chilli powder, coriander-cumin powder

3. To cook like Sabzi - Cook Chhole style by preparing an onion-tomato gravy, add sprouts, 1/2 cup water, add salt to taste, pinch of turmeric, red chilli powder, coriander-cumin powder, cover pan & cook till tender.

4. Salad - Sprinkle generously on everyday salads

5. Raita - Add to raitas - there are many variations of Raita in the printouts that I had given earlier.

6. Mexican Cooking - Add a handful in Tacos/Burritos/Quesadillas

7. Chinese Cooking - Add a handful in Fried Rice

8. Italian Cooking - Add a handful in Pastas/Sphagetti

9. Rice recipes - If you are tired of eating Plain Basmati Rice, add a handful in the Rice Cooker with Basmati Rice, they slow cook very well with Rice.

10. Make a wrap with a tortilla - add lightly sauted moong beans, add bell peppers, green chilli pieces, little thick salsa, warm on skillet.

Prepare & enjoy !!!

WHOLE MOONG SABZI


WHOLE MOONG SABZI

Recipe serves 3-4

INGREDIENTS
1 cup Whole Moong
Salt to taste
2 tablespoons butter
1 teaspoon cumin
pinch of asafoetida
1 tablespoon garlic paste, 1 tablespoon ginger paste, 1/2 tablespoon green chilli paste
1/4th onion, 2 tomatoes - finely chopped
pinch of turmeric, 1/2 tablespoon red chilli powder, 1/2 tablespoon coriander cumin powder (dhaniajeera powder), pinch of garam masala
1/2 tablespoon lime/lemon juice (optional)

1. Add 4 cups water to 1 cup whole moong. Add 1.5 teaspoons salt & mix well. Pressure cook for 4 whistles. Let cooker cool completely.

2. For seasoning, add 2 tablespoons butter or ghee in a saucepan. Once it is hot, add 1 teaspoon cumin, pinch of hing (asafoetida). Add 1 tablespoon garlic paste, 1 tablespoon ginger paste, 1/2 tablespoon green chilli paste. Saute on low flame for 2 mins.

3. Add 1/4th white onion (finely chopped), add less than 1/2 teaspoon salt. On medium flame, cook onions till they are translucent.

4. Add 2 tomatoes (finely chopped), add less than 1/2 teaspoon salt. Cook till butter starts floating on top of tomatoes, about 5 mins.

5. Add pinch of turmeric, 1/2 tablespoon red chilli powder, 1/2 tablespoon coriander cumin powder, pinch of garam masala. Reduce flame to low & saute for 2 mins.

6. Add boiled moong with all the water in it. You can add little more water at this time if you want more gravy. Mix & check for salt & spices. Adjust according to taste. Simmer the moong on 4/10 flame till you see butter floating on top (10-15 mins) Mix every 5 mins to ensure that the moong does not stick or gather in the pan.

7. You may add 1/2 tablespoon lime/lemon juice for an even more tangy taste.

Serve hot with any Indian bread or rice.

Prepare & enjoy !!!

BLACK EYED BEANS SABZI


BLACK EYED BEANS SABZI

Recipe serves 3-4

INGREDIENTS
1 cup Black eyes Beans
Salt to taste
2 tablespoons butter
1 teaspoon cumin
pinch of asafoetida
1 tablespoon garlic paste, 1 tablespoon ginger paste, 1/2 tablespoon green chilli paste
1/4th onion, 2 tomatoes - finely chopped
pinch of turmeric, 1/2 tablespoon red chilli powder, 1/2 tablespoon coriander cumin powder (dhaniajeera powder), pinch of garam masala
1/2 tablespoon lime/lemon juice (optional)

1. Add 4 cups water to 1 cup beans. Add 1.5 teaspoons salt & mix well. Pressure cook for 4 whistles. Let cooker cool completely.

2. For seasoning, add 2 tablespoons butter or ghee in a saucepan. Once it is hot, add 1 teaspoon cumin, pinch of hing (asafoetida). Add 1 tablespoon garlic paste, 1 tablespoon ginger paste, 1/2 tablespoon green chilli paste. Saute on low flame for 2 mins.

3. Add 1/4th white onion (finely chopped), add less than 1/2 teaspoon salt. On medium flame, cook onions till they are translucent.

4. Add 2 tomatoes (finely chopped), add less than 1/2 teaspoon salt. Cook till butter starts floating on top of tomatoes, about 5 mins.

5. Add pinch of turmeric, 1/2 tablespoon red chilli powder, 1/2 tablespoon coriander cumin powder, pinch of garam masala. Reduce flame to low & saute for 2 mins.

6. Add boiled beans with all the water in it. You can add little more water at this time if you want more gravy. Mix & check for salt & spices. Adjust according to taste. Simmer the beans on 4/10 flame till you see butter floating on top (10-15 mins) Mix every 5 mins to ensure that the beans do not stick or gather in the pan.

7. You may add 1/2 tablespoon lime/lemon juice for an even more tangy taste.

Serve hot with any Indian bread or rice.

Prepare & enjoy !!!

Friday, June 15, 2012

DAL (WHOLE MASOOR)


DAL (WHOLE MASOOR)

Recipe serves 3-4

INGREDIENTS
1 cup Whole Masoor Dal
Salt to taste
2 tablespoons butter
1 teaspoon cumin
pinch of asafoetida
1 tablespoon garlic paste, 1 tablespoon ginger paste, 1/2 tablespoon green chilli paste
1/4th onion, 2 tomatoes - finely chopped
pinch of turmeric, 1/2 tablespoon red chilli powder, 1/2 tablespoon coriander cumin powder (dhaniajeera powder), pinch of garam masala
1/2 tablespoon lime/lemon juice (optional)

1. Add 4 cups water to 1 cup whole masoor dal. Add 1.5 teaspoons salt & mix well. Pressure cook for 4 whistles. Let cooker cool completely.

2. For seasoning, add 2 tablespoons butter or ghee in a saucepan. Once it is hot, add 1 teaspoon cumin, pinch of hing (asafoetida). Add 1 tablespoon garlic paste, 1 tablespoon ginger paste, 1/2 tablespoon green chilli paste. Saute on low flame for 2 mins.

3. Add 1/4th white onion (finely chopped), add less than 1/2 teaspoon salt. On medium flame, cook onions till they are translucent.

4. Add 2 tomatoes (finely chopped), add less than 1/2 teaspoon salt. Cook till butter starts floating on top of tomatoes, about 5 mins.

5. Add pinch of turmeric, 1/2 tablespoon red chilli powder, 1/2 tablespoon coriander cumin powder, pinch of garam masala. Reduce flame to low & saute for 2 mins.

6. Add boiled dal with all the water in it. You can add little more water at this time if you want more gravy. Mix & check for salt & spices. Adjust according to taste. Simmer the dal on 4/10 flame till you see butter floating on top (10-15 mins) Mix every 5 mins to ensure that the dal does not stick or gather in the pan.

7. You may add 1/2 tablespoon lime/lemon juice for an even more tangy taste.

Serve hot with any Indian bread or rice.

Prepare & enjoy !!!

Thursday, June 14, 2012

DAL MAKHANI


DAL MAKHANI

Recipe serves 3-4

INGREDIENTS
1 cup whole black urad dal
1 tablespoon red kidney beans (rajma)
Salt to taste
2 tablespoons butter
1 teaspoon whole cumin
pinch of asafoetida (hing)
1 tablespoon garlic  & ginger paste each
1/2 tablespoon green chilli paste
1/4th onion, 2 tomatoes- finely chopped
pinch of turmeric, 1/2 tablespoon red chilli powder, 1/2 tablespoon coriander cumin powder, pinch of garam masala
1 cup heavy cream

1. Soak 1 cup black urad dal & 1 tablespoon rajma in 4 cups water overnight.

2. Add the dal & rajma to a saucepan, add 1.5 teaspoons salt, cook till beans/dal mashes easily when pressed between the thumb & first finger. If you are cooking in a pressure cooker, cook to 4 whistles. Let cooker cool completely.

3. For seasoning, add 2 tablespoons butter or ghee in a saucepan. Once it is hot, add 1 teaspoon cumin, pinch of hing (asafoetida). Add 1 tablespoon garlic paste, 1 tablespoon ginger paste, 1/2 tablespoon green chilli paste. Saute on low flame for 2 mins.

4. Add 1/4th white onion (finely chopped), add less than 1/2 teaspoon salt. On medium flame, cook onions till they are translucent.

5. Add 2 tomatoes (finely chopped), add less than 1/2 teaspoon salt. Cook till butter starts floating on top of tomatoes, about 5 mins.

6. Add pinch of turmeric, 1/2 tablespoon red chilli powder, 1/2 tablespoon coriander cumin powder, pinch of garam masala. Reduce flame to low & saute for 2 mins.

7. Add boiled dal with all the water in it. You can add little more water at this time if you want more gravy. Mix & check for salt & spices. Adjust according to taste. Simmer the dal on 4/10 flame till you see butter floating on top (10-15 mins) Mix every 5 mins to ensure that the beans/dal do not stick or gather in the pan.

8. Add 1 cup heavy whipping cream, mix well & simmer on very low flame for another 5 mins

Serve hot with naan, kulcha or rice.

Prepare and enjoy !!!