Semi Home Made - Quick Kulche Chole

First of all, I am sorry, I am posting a blog post here after a long time. But I was super busy in my work and other blog. But here I am with another quick recipe for you.
Today I am sharing my childhood favorite meal which I use to eat outside my school a lot. I am sure many of you will relate to it, who are in India. It is often prepared and served still outside many office buildings also, specially in Connaught place or Chandni Chowk. But as I am not living in Indian anymore so I try and make all those things here so that I can satisfy my cravings. Hope you like this idea and if you do decide to make it, please share with me.


Ingredients:-

1. One can for Garbanzo Beans / Chole ( I used Goya one for 1lb 13 oz), you can use boil beans also.
2. One onion chopped finely
3. One tomato chopped without seeds
4. 2-4green chilies copped finely (optional)
5. 2 tbsp. of cilnatro / dhaniya leaves chopped finely
6. 3 tbsp. of lemon juice
7. Salt and Red chili powder to taste
8. 1 tsp. of amchoor ;/ mango powder
9. Frozen Haldiaram Kulche (Baked Paneer or Cilantro one)

   
    
Directions:-

1. Wash beans/ chole under running water in a sifter and transfer in another bowl.
2. Microwave them for around 10 minutes with little water, cover with a wet kitchen towel. It is just too make them little more soft and steam them.
3. Till then make other ingredients ready and heat the frozen kulche in toaster or oven.
4. When the chole are ready cool them for five minutes and strain all water.
5. Now add all other ingredients as mentioned above and mix well.
6. Serve them with hot kulche and pickle.
7. Your quick and healthy lunch is ready. It is very easy for all those working people who want quick home cooked food without mush stress.

Thanks
Chitra

South Indian Style- Peanut Baingan/Eggplant

 

This is new version of eggplant, I ever made and tasted, but I have some of the ingredients used in south Indian cooking. When I bought this week to try something with this, I never found any recipes for green eggplant other than green bharta, which I don’t want to try. So I created my own version, I hope you will like it too like my family loved it.

Ingredients

1. 5 green round Eggplant/ Baingan cut in ¼ inch slices

2. One Onion (chopped roughly)

3. One tomato diced

4. 3-4 green chilies (according to you, you can also opt for dry red chilies)

5. 3-4 garlic cloves

6. ½ cup of peanut

7. 2 tbsp or 8-10 leaves of kaddipatta / curry leaves

8. 1 tsp of cumin seeds

9. 1 tsp of fennel / sauf seeds

10. ½ tsp of fenugreek seeds

11. ½ tsp of coriander seeds

12. Salt to taste

13. 1 tbsp of imli / tamarind concentrate

14. Oil

15. ½ tps pf turmeric, red chili powder, cumin and amchoor / mango powder each

Directions

1. Heat oil in a non stick pan and add slices of eggplant in it.

2. Stir fry them till both the sides are slightly brown.

3. Take them out and keep them aside in a bowl.

4. In the same pan add little bit oil again and add onion garlic and green chilies and saute them till light golden.

5. Add peanuts and curry leaves also now and keep on shaking the pan, so that they don’t burn.

6. Now with a spoon just shift all the onion aside and add the dry spices, let them stand for 2 minutes and then mix with onion mixture.

7. Now mix in the tomatoes and let the mixture cook for 5 minutes.

8. Add all the dry spices now, salt, red chili powder, turmeric, mango and cumin powder and cook for another 2 minutes. Let it cool down and take off the heat.

9. In a mixing bowl or cup add tamarind concentrate in little water.

10. In a mixer/grinder add the onion/peanut masala with tamarind water and blend it really well. The mixture will be turned out as little grainy, but this is what you are looking for.

11. Add the mixture in same pan and cook with ½ cup of water. Bring it to boil.

12. Add the sliced green eggplant and let it cook in low heat for 5-8 minutes.

13. Serve with hot roti or parantha , naan or rice.

- enjoy

Chitra

ChowMein Noodles / Lo Mein Noodles

 

Chow mein (/ˈtʃaʊ ˈmeɪn/) are stir-fried noodles, the name being an English language corruption of the Taishanese chāu-mèing. The dish is popular throughout the Chinese diaspora where it will appear on the menu of Chinese restaurants. It is particularly popular in the United States and Britain It is commonly known as Loomein here in USA.

 

Here is my quick and easy version of homemade Chinese noodles for you.

Ingredients

1. 2 cup of dry egg noodles or dry spaghetti pasta par boiled.(al dente)

2. Green Beans (1 cup sliced in two parts)

3. Red Bell peppers (½ cup sliced) or choose any color

4. Mushrooms (1/2 cup sliced)

5. Red Onions (1/2 cup sliced)

6. 2 tbsp of garlic and ginger chopped finely

7. 2 tbsp of olive oil

8. 2 tbsp of red chili flakes

9. Dark Soy Sauce( opt for low sodium)

10. Vinegar

11. Scallions/ Green onion for garnishing

12. Water

Directions

1. Blanch the beans in hot boiling water for 3-5 minutes and then take them out and put in ice cold water. This way beans will be still crunchy but not raw and still maintain green color.

2. Heat the wok on medium heat add oil.

3. Add ginger and garlic with red chili flakes, let them be light pink and add all veggies one by one.

4. Sauté the vegetables for 5-6 minutes, do not stir them just shake your wok to turn them around.

5. At this point of time, if you want to add an egg you can add it now, but if you want vegetarian version just add boiled noodles.

6. Stir the noodles with tongs. Let them get some color.

7. Now when the noodle are ready add 1 tbsp of vinegar and 2 tbsp of soy sauce and mix it well.

8. Let them cook till soy sauce evaporates and then add little bit salt if required.

9. Serve hot and garnish with scallions.

Chowmein/Loomein are everyone’s favorite now you can make them home instead of eating outside and eating high calories food and destroying your health.

Healthy Veggie Burger Sandwich

Ingredients:- 1. 4 big Ciabatta roll 2. 2 big boiled potatoes mashed 3. ½ cup of black beans 4. ½ cup of grilled toasted corn 5. Bread crumbs of one wheat bread toasted 6. Salt to taste 7. 2 tsp of Red chili powder 8. 2 green chilies chopped 9. 1 tsp of amchoor/dry mango powder 10. 1 tbsp coriander powder 11. 2 tbs of fresh cilantro leaves 12. 2 tbsp of Fried moong daal 13. Olive oil 14. ½ cup of whole wheat/ baking flour 15. Onion and Tomato slices 16. 2 tbsp of pickles 17. 2 tbsp of coriander chutney or ketchup and mustard Directions:- 1. In a big bowl add all ingredients from 3-12. 2. Now add mashed potatoes and mix it well and leave it aside. 3. Make four equal portions and make it as a ball. 4. If it is still little sticky dip it in flour tray and roll it up like a ball and make them flat like a square burger patty. 5. Keep it aside in freezer till 30 minutes before grilling otherwise it will fall apart. 6. Before serving toast up ciabatta rolls (cut them in half and sprinkle olive oil) in a non stick tray and bake it till crispy in oven. 7. Now take out your patties and grill them one by one with little olive oil as required. 8. Grill them till crispy on top and make it rest before plating. 9. Grill some tomato and onion slices. 10. Take out the rolls and put the patty first topped with onion and tomato slices. Place the pickles and then on cover or roll spread ketchup or chutney. 11. Cut them in half carefully and serve hot with baked chips or oven fries.   -Chitra

Poha Patty (Flattened Rice Tikki)

Usually I use to make poha / flattened rice in a very normal way for breakfast, but this time I just thought If I can add little bit more ingredients and can do something else and create another dish. After thinking and adding little bit of leftovers I created this dish for my next day lunch. Here are ingredients I used and directions to make them. Hope you enjoy and share with your friends.

Ingredients:-

1. 1 ½ cup of poha (pressed rice flakes) 
2. ½ cup a onion chopped finely 
3. 2 green chilies chopped finely 
4. 5 curry leaves chopped 
5. 1 tsp of rai or sarso (yellow or black mustard)seeds 
6. ½ cup of green capsicum/bell pepper chopped finely 
7. 1/2  cup of boiled and mashed chickpeas (used leftovers) 
8. 1 tbsp of maida/all purpose flour for binding 
9. 1 tsp of turmeric powder 
10. Salt and red chili powder to taste 
11. Oil to shallow fry
12. 2 tbsp of chopped onion, cilantro/ dhaniya leaves and pomegranate seeds to garnish 
13. As condiment, 1 tbsp of green and sauth chutney

 

Directions:-
 1. In a non stick pan heat 1 tbsp of oil, when it turns hot add sarso or rai seeds.
 2. When they start spluttering add onion and green bell peppers lightly sauté it.
 3. Add curry leaves and chilies and salt, red chili powder, and turmeric.
4. Turn off the heat after sautéing it and let it cool down.
5. In a bowl, wash poha and keep it aside.
6. Now when all water is drained out, transfer it to another dry mixing bowl, add mashed chick peas. 7. Also add the onion mixture to it. Keep on mixing it, by mashing it with hands. If the mixture is still little wet add, little flour to it and mix it well.
8. Make round flat patties and keep them aside. Leave it in fridge or freezer for at least 30 minutes.
9. When they are all set and hard, add one tbsp of oil in a non stick pan, let it heat.
10. When oil is ready add the patties to shallow fry or grill till they turn light brown on both sides. You don’t have to fry them but just turn the color as light brown so use as less oil as you can. Don’t out more than 3 patties at once, it will be hard to flip.
11. Take them out in kitchen paper towel.
Serve in tray, garnish them with onion/ dhaniya leaves and fresh pomegranate seeds and topped over chutney.

   -Chitra

Marinara Mushroom and Peas

Ingredients

1. ½ bag of frozen peas (1/2 lb)

2. 1 bag of fresh mushrooms (any kind) (8-10 pieces) sliced

3. Salt to taste

4. 1 cup of marinara sauce/pasta sauce

5. Red pepper to taste

6. 1 garlic clove minced

7. 1 green chili sliced

8. 2 tbsp of olive oil / vegetable oil

Directions

1. In a non stick skillet add oil on medium heat.

2. Add the garlic and green chilies.

3. As soon as they turn pink, frozen peas and sauté it.

4. Now add mushrooms to them.

5. Sprinkle red pepper and toss.

6. Now add marinara sauce and stir well.

7. Now cook for about 5-8 minutes.

8. Garnish with fresh cilantro leaves.

9. You can also fill this in taco or burrito with salad and cheese. It will be perfect lunch in the box.

-Chitra

Velvet Mashed Potatoes with Read Beans

Ingredients

1. ½ cup of medium boiling potatoes

2. ¾ cup milk

3. ½ pack of cream cheese (cubed and softened at room temperature)

4. ½ cup of butter (softened at room temperature)

5. ½ tsp of salt

6. ½ tsp of freshly grounded black pepper

7. 1 tbsp of finely chopped dill.

Directions

1. Peel the potatoes and cube them and keep them in bowl.

2. Heat 2 cups of water and boil it.

3. Add 1 tsp of salt and add potatoes.

4. Cook them on medium heat for 30 minutes or till tender.

5. In a large bowl add the boiled potatoes and mash them very well.

6. In a separate bowl add milk, butter, cream cheese, dill and salt and pepper.

7. Now start adding the wet ingredients in potatoes by stirring well in between to make the mashed potatoes light and fluffy.

8. Put the mashed potatoes in centre of plate and pour the beans soup all over it.

9. I used the beans soup which I had some leftover from my lunch; you can make any gravy item for this like chicken soup of vegetable soup or serve like that also as a side with grilled fish or chicken.

-Chitra

Egg Pasta

Ingredients

1. 3 boiled eggs

2. 2 cups of colored pasta al dente

3. Salt and black pepper to taste

4. 1 tsp of chili flakes

5. 2 tbsp of tomato sauce

6. 1 tsp of garlic minced

7. 1 tsp of garlic powder

8. 1 tsp of red chili sauce

Directions

1. While pasta and egg get boiled you can make the sauce ready.

2. In a non stick pan add 1 tbsp of olive oil, on low flame adds garlic and chili flakes so that it does burn, just flavors the oil.

3. When garlic turns little pink add tomato sauce, and garlic powder, salt and pepper.

4. Mash one egg in the pan and add the pasta to it.

5. Toss it well add the chili sauce to it.

6. Garnish with thinly cut slices of boiled egg.

-Chitra

Home Alone Quick Fix Pasta

Ingredients

1. 2 cups of shell pasta or any pasta ( I have used Colorful circular pasta, as this holds the sauce very well)

2. 2 thinly sliced onions

3. 2 small diced tomatoes

4. Salt and Pepper to tatse

5. 2 tsp Olive Oil

6. 2 tsp of red wine Vinegar

Directions

1. In a deep pan add 4-5 cups of water to boil the pasta.

2. When the water starts boiling add 2 tsp of salt to flavor the pasta.

3. Now add Pasta and cook till al-dente.

4. In a non stick pan add oil on medium heat.

5. Now add Onions and sauté them.

6. Then add tomatoes and close the lid and cook till tomatoes burst open and the liquid is scattered.

7. Now add the ½ cup of pasta water and stir well.

8. Add Salt and Pepper and toss.

9. Garnish with vinegar and Serve yourself a big bowl of Pasta. You can even garnish with chopped parsely or cilantro of your choice.

10. Now even if you are home alone, it is quickest pasta ever.

-Chitra

Tindly Curry

 

Ingredients

1. 250 gms of Tindly / Ivy Gourd (15-20 pieces)

2. 4 onions sliced vertically

3. 2 tbsp tomato puree

4. Salt and Red chili powder to taste

5. ½ tsp of turmeric powder

6. ¼ tsp of garam masala powder

7. 2 tbsp of anardana powder

8. 1 tsp of coriander powder

9. 2 tbsp of amchoor/mango powder

10. Oil

Directions

1. Cut the tindly in between and marinate the tindly with mixture of amchoor and anardana powder for atleast 2 hours before cooking.

2. In a non stick pan 2 tbsp of add oil.

3. Add onions and cook them until caramelized.

4. When the onions are cooked add chopped tindly.

5. Saute the Tindly in it and cook until half cooked.

6. Add all the spices and mix it well.

7. Now add tomato puree and mix.

8. Add ½ cup of water and cook with lid closed on low medium heat.

Serve hot with chapattis.

-Chitra

Sweet and Saucy Stir Fry

Ingredients

1. 1 cup of zuchinni chopped in 1-2 inch cubes

2. 1 cup of brocolli florets

3. ½ cup of chopped carrots

4. 1 cup each of yellow, green, red bell peppers chopped

5. 1 small can of water chestnuts / singhara or ½ cup of chopped in 1 inch cubes

6. 1 tsp of sesame oil

7. 2 tsp of soy sauce

8. 1 tsp of conrstarch with 1 cup of water

9. 1 tsp of honey

10. 2 tbsp of vinegar

11. ½ cup of pineapple juice with crushed pineapple pieces

12. 2 teaspoon of fresh minced ginger and garlic

13. Salt and black pepper to taste

Directions

1. For vegetables. Boil 3-4 cups of water and add salt.

2. Drop in all vegetables except water chestnuts to take the edge off but still being crunchy just for 3-4 minutes.

3. Take out the veggies and scatter them in an open tray to cool them quickly.

4. In the mean time add seasme oil, soy sauce, vinegar, honey and corn starch water in a small bowl. Whisk and heat the mixture till sauce turns little thick.

5. Heat oil in a non stick wok (khadiy) or deep dish pan.

6. Add ginger garlic paste.

7. When the mixture little pink add all cooled down vegetables in the wok add water chestnuts now. Keep on stirring in between.

8. Fry them little brown and then add soy sauce mixture and stir with tongs.

9. When it is incorporated add pineapple juice with chunks and stir. Let it simmer for sometime till it turns little thick sauce.

10. Plate them and garnish with chopped green onions. You can serve with steamed rice.

This will make you say yummy , saucy. I am sure. Try this.

-Chitra