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.

Pan seared Tilapia and Rice

Ingredients 1. 2 fillets of tilapia 2. Salt to taste 3. 2 tsp of red chili powder 4. 1 tsp of cumin powder 5. Juice of one lemon 6. 1 tsp of cayenne pepper 7. 1 tsp of coriander powder 8. ½ tsp of garam masala powder 9. 2 tbsp of Oil 10. 1 cup of boiled basmati rice 11. ½ cup of mix vegetables (peas/corn/ edamame, carrots) Method 1. In a tray, marinate the fish with lemon juice salt and other spices. Marinate for around 30 minutes minimum. 2. Boil rice till then. In a non stick pan add one tbsp of oil, when oil is hot, stir fry the veggies. Add cooked rice and mix it well with little salt. Rice is ready. 3. In a flat non stick pan, griddle or grill brush little oil. 4. When pan is really hot add the fish and let it cook light brown on one side for 3-4 minutes and then flip over. 5. When it is cooked serve hot on bed of rice with lemon wedges and garnish with cilantro leaves or green onions. -Chitra

Veggie Thai Red Curry

Ingredients 1. 1 bottle of Thai Red Curry Paste from Traders Joe’s 2. 1 can of light coconut milk 3. 2 tbsp of olive oil 4. 1 lemon grass chopped 5. 2 tbsp of garlic and ginger paste 6. 2 tbsp of fresh chopped green onions/scallions for garnish 7. 2 cup of stir fried veggies (snap peas, mushroom, baby corn, broccoli and tri color bell peppers) 8. 1 cup of boiled rice Method 1. In a wok add oil and ginger and garlic. 2. When it turns golden, add chopped vegetables. 3. Sauté it for few minutes till light crispy and then add lemon grass 4. In a bowl whisk Thai red curry paste and can of coconut milk together. 5. Add the mixture to vegetables. Stir occasionally. 6. Cook till it reduces little bit. 7. In a serving plate add rice and pour the curry all over it. 8. Serve hot garnish with green onions. You can also do the non- vegetarian version by adding fish or any meat of your choice. Just sauté the meat before vegetables so that it cooked. Take it out and then sauté the vegetables, later on mix veggies and meat together with sauce. -Chitra

Roasted curry Brussels sprouts and Potato

Ingredients

1. ½ kg of Brussels sprouts

2. 2 red potatoes

3. 1 tsp of roasted cumin seeds

4. Salt and Red chili powder to taste

5. ½ tsp of turmeric powder

6. 2 tbsp canola Oil

7. 2 tbsp of fresh chopped parsley

8. 2 tbsp of lime juice

Directions

1. Preheat the oven at 400 F.

2. Cut the sprouts in quarter and potatoes also in almost same size as sprouts.

3. In a mixing bowl add oil, spices and toss it well.

4. Now add Sprouts and potatoes to it and toss so that they are covered with spices.

5. In a roasting pan add them and roast them for 30 minutes or till they are golden brown.

6. Serve hot and garnish with chopped parsley and lime juice.

-Chitra

Tandoori Chicken Kebabs

Ingredients

1. ½ kg of boneless , skinless chicken pieces thoroughly washed

2. 2 tbsp of tomato ketchup

3. 3 tbsp of hung curd

4. 2 tbsp of tandoori chicken masala / chicken masala

5. Salt and red chili powder to taste

6. 1 tbsp of mango/amchoor powder

7. 1 tbsp of cilantro/dhaniya leaves chopped up

8. 1 tbsp of ginger and garlic minced

9. ½ cup of lemon juice

10. 2 tbsp of oil

Directions

1. In a zip lock bag add all the dry spices and shake it well.

2. Pierced the chicken pieces well with fork for all the spices to blend in.

3. In the zip lock bag add ketchup, curd, ginger garlic, and oil and lemon juice.

4. Shake it well and then add chicken pieces.

5. Toss it well with tongs and let it marinate for 4-8 hrs or overnight.

6. Preheat the oven at 350 for 10 minutes.

7. Take the foil paper and set the grill on it.

8. Take out the chicken and let it sit on grill for 5 minutes so that juices come down on foil paper.

9. Now grill the chicken for 40-50 minutes, until it is golden brown.

10. Serve hot with pudina/mint chutney, onion rings and lemon wedges.

-Chitra

Butter Tangri Chicken / Butter Drumsticks

My husband and my brother love butter chicken, so I had to learn this. I went through all the recipes and combined few and came up with my version. It came out so yummy that even the bowls were licked…hope you will like it too.

Ingredients

For Marinating

1. ½ kg (500 gms) skinless Chicken(you can use boneless if you want, I used the Chicken thigh and drumsticks only)

2. 1 lemon (juice)

3. ½ tsp of red chili powder / cayenne pepper

4. Salt to taste

5. 1 ½ cup of fresh hung curd

6. 2 tbsp of heavy cream

7. 1 tbsp of ginger minced

8. 1tbsp of garlic minced

9. 1 tbsp of kasuri methi/dried fenugreek leaves

10. Pinch of red –orange food color

11. 1 tsp of garam masala

For Gravy Paste

1. 4 medium fresh red tomatoes

2. 1 cup tomato ketchup

3. 2 big red onions puree

4. 2 tbsp ginger paste

5. 2 tbsp of garlic paste

6. 3 tbsp white / unsalted butter

7. 1 tbsp fresh cream

8. Salt to taste

9. 1 tsp red chili powder

10. 3 tbsp fresh cashew nut paste

11. ½ tsp turmeric powder

12. 1 tsp dhania / coriander powder

13. 1 tbsp kasuri methi / dried fenugreek leaves

14. 2 tsp garam masala powder

15. 1 bay leaf dry or fresh

16. 2 cloves

17. ½ tsp of sugar

Directions

1. Wash the chicken pieces well; poke them with fork for marinating well.

2. Take a zip lock bag and add marinating wet and dry items and shake it well.

3. Now add the chicken to it and toss, keep this in fridge aside(minimum 6-8 hrs or overnight)

4. Grill the chicken pieces for 40 minutes, 20 minutes each side by rubbing oil on each side.

5. For gravy paste now take 2 cups of water and boil now add fresh tomatoes (halved).

6. When they turn little soft remove from flame and throw the water in another bowl.

7. Cool the tomatoes and peel them and puree them. Keep it aside.

8. Now dip the cashews in warm water for 15 minutes and then make the paste of it.

9. Puree the blanched onions.

10. In a non stick pan heat the butter on low heat. (Let it melt slowly)

11. Add the bay leaf and cloves.

12. When they change little color add ginger and garlic paste. Let the garlic cook for two minutes.

13. Add Onion paste and sauté till light brown.

14. Now add fresh tomato puree.

15. Stir it well and then add tomato ketchup.

16. Let it cook for 10 minutes so that it reduces down.

17. Add red color and chili powder.

18. Add crushed kasuri methi, coriander powder, turmeric powder, garam masala.

19. Now sugar and add the cashew paste and stir for two minutes.

20. Add salt to taste and a ½ cup of water (which was left for tomatoes to blanch) and let it cook on medium heat till you get the desired curry consistency.

21. Add the chicken pieces and simmer for 10 minutes on low heat with closed lid.

22. Garnish with fresh cream.

23. Serve the Butter Tangri Chicken with Naan (Indian flat bread) or plain steamed rice.

TIP :- To puree the onions for curry, skin the onions and blanch them in hot water for 3 - 4 minutes then puree them to form a paste. It will give good paste rather dry oinions.

-Chitra

Grilled Chicken Pasta Salad

Ingredients

1. 2 chicken breasts

2. 1 tbsp of Dijon mustard (grainy)

3. 1 tsp of honey

4. 1 tbsp of Olive oil

5. Salt and freshly ground pepper

6. 2 cups of fusilli (colored) cooked until al dente (pasta)

7. 5 Lemons (juiced)

8. 1 cup of sun dried tomato dipped in oil.

9. 1 Jalapeño chopped

10. Dash of Hot sauce

Directions

For Chicken:-

1. In a tray add Dijon mustard, honey, oil, salt and good amount of pepper and juice of 2 lemons.

2. Whisk well and rub your chicken with your hands in this mixture.

3. Leave it for 10 minutes and in the mean time heat the grill.

4. Now grill the chicken for 4-5 minutes on each side. When your chicken is ready let it sit for 2-3 minutes before cutting.

For Pasta:-

5. In the mean time make your pasta ready.

6. In a mixing bowl add juice of 3 lemons, salt and pepper and 2tbsp of olive oil, a dash of hot sauce

7. Put the pasta in the mixing bowl and toss well.

8. Now add sun dried tomatoes to it and stir.

9. Finally slice up the grilled chicken and lay it all over the top.

10. Garnish with jalapeños and serve.

-Chitra

Chicken Lababdaar

Ingredients

1. ½ kg of boneless chicken pieces cubed

2. ½ cup of green and red bell pepper sliced vertically

3. 6-7 onions grinded well

4. 2 cups of tomato ketchup

5. 1 cup of fresh tomato pureed with1 tbsp of ginger and 2 green chilies

6. 1 cup of cream

7. 100 gms of butter

8. ½ cup milk

9. 1 cup of thick curd (mix it well with spoon or whisker)

10. Salt to taste

11. 1 tsp of red chili powder

12. ¼ tsp of turmeric powder

13. ½ tsp of kasuri methi

14. 1 tsp of dried mint / pudina leaves

15. ½ tsp of garam masala

Directions

1. In a non stick pan add 2 tbsp of oil and sauté the chicken pieces and keep them aside.

2. In another pan add butter on low heat.

3. Saute the onions till pink in color.

4. Then add tomato ketchup and fresh tomato puree.

5. Cook with lid closed and stir in between cooking till you can see melted butter to separate.

6. Now add chicken pieces and stir well.

7. After cooking 5 minutes add bell peppers.

8. Stir in all the spices now.

9. Add cream and curd and stir well and take the pan off the heat. Turn off the heat.

10. Keep it aside for an hour or so.

11. Add milk to the mixture and put the flame on low heat.

12. Simmer for 5 minutes then serve hot with lachedaar or butter parantha or naan.

-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