Sundal - Chickpeas Salad

Sundal is a traditional Indian chickpeas salad. I love to make them as it is a two minute recipe (using canned chickpea) and it is a very nutritious side dish with any meal.




Ingredients

Chickpeas – 2 Cup drained and washed
Coconut – 1 Tbsp
Mustard Seeds – ½ Tsp
Coriander Seeds – ½ Tsp
Cumin Seeds – ½ Tsp
Dry Red Chilies – 1
Chana Dal /Bengal Gram – 1 Tsp
Urid Dal /Black Gram – 1 Tsp
Olive Oil – ½ Tsp
Curry Leaves – 3 or 4

Directions

• Drain and wash the chickpea thoroughly and keep aside to dry.
• Heat half the oil in a frying pan and add coriander seeds, cumin seeds, Chana Dal, Urid Dal and dry red chilies.
• Fry for a 30 seconds until golden brown and then grind into a fine powder using a spice grinder.
• Heat rest of the oil and add the mustard seeds.
• Once the mustard seeds splutter, add the curry leaves and coconut and fry for 30 seconds.
• Add the chickpeas, salt and the ground spice powder and fry for a few seconds
• Serve hot or at room temperature

Servings: 4

Nutrition Facts Source: http://www.nutritiondata.com/

Disclaimer: Nutrition Facts are approximate

Cabbage Vadai - Cabbage and Black Gram Donut

Vadai is a quintessential part of any South Indian celebration - be it a festival, a wedding or a birthday party. No feast is complete without Vadai. My mother-in-law makes delicious Vadais. They are crisp but not dry and they are soft but not oily. She keeps telling me ‘It is all in the batter. If you can grind the batter with almost no water then your Vadai will come out great’. Even though my Vadai is still not as great as my mother-in-law’s, I can safely say that I have learnt the trick. One can only hope that when I have her experience, it will be as delicious.

Ingredients

Urid Dal/Black Gram – 1 Cup
Cabbage – 3/4th Cup Shredded
Green Chilies – 3 or 4
Ginger – ½ inch piece
Whole black Pepper – 1 Tbsp
Cilantro – ½ Cup finely chopped
Salt – To Taste
Canola Oil – To fry
Curry Leaves - 10 or 12 (Optional)

Directions

• Soak Urid Dal in water for 3 to 4 hours.
• Grind the dal, chilies, ginger and salt with very little water into a thick batter. (Even if you turn the blender upside down the batter should not pour).
• Add the whole black pepper, cabbage and cilantro to the batter and mix well.
• Heat oil in a deep frying pan.
• Take a thick plastic paper the size of a sandwich bag and apply some oil on the top.
• Take a tablespoon of batter and pat it on the plastic to make a small circle.
• Make a hole in the middle. Remove from plastic sheet and deep fry.
• Serve hot with coriander chutney or sambar.

Servings: 5 (Makes 10 vadais)

Nutrition Facts Source: http://www.nutritiondata.com/

Disclaimer: Nutrition Facts are approximate

Carrot and Yam Soup

Most of us know that yam is very good for health. But finding a healthful vegetarian yam recipe without calorie laden stuffing is very difficult. One day when I was browsing through a cookbook, I came across a soup recipe made with carrots and potato. I wondered how the soup would taste if I replace the potato with Yam. So I tried making it at home. The sweetness of the yam went very well with the sweetness of the carrots and together with the flavor of coriander it was a recipe to keep.



Ingredients

Yam – 2 Cups cut into large cubes
Carrots – 2 Cups cut into large cubes
Onion – 1 Medium finely chopped
Garlic – 1 clove finely minced
Coriander Powder – 1 Tsp
Chili Powder – ¼ Tsp
Salt – To taste
Black Pepper – To Taste
Cilantro – ½ Tsp finely chopped
Olive Oil – 1 Tsp
Water - 2 Cups

Directions

• Heat the oil in a large sauce pan and then sauté the garlic and onions.
• Once translucent, add the yam and carrots and let it sweat for 2 minutes.
• Add water and salt and let the water come to a boil. Then simmer for 5 minutes.
• Cool and then blend into a smooth soup in a blender.
• Return soup to the saucepan add the coriander powder, chili powder and black pepper and simmer for another 5 minutes.
• Garnish with chopped cilantro and croutons.
• Serve Hot.

Servings: 4

Nutrition Facts Source: http://www.nutritiondata.com/

Disclaimer: Nutrition Facts are approximate

Vegetable Corn Soup

You will love this soup, if you have a bland palette. The only spice that goes into this soup is freshly ground black pepper. This hearty soup makes a great meal on a cold winter’s night and the best part – it can be prepared from start to finish in less than 20 minutes.

Ingredients

Frozen corn – 1 Cup
Beans - ½ Cup finely chopped
Carrots - ½ Cup finely chopped
Cauliflower - ½ Cup cut into small florets
Onions - 1 Medium finely chopped
Tomato - 1 Plum finely chopped
Salt - To taste
Pepper - To taste
Olive oil – ½ tsp
Water - 2 Cups

Directions

• Cook the frozen corn with little water in the microwave for 10 minutes .
• Grind into a smooth paste and keep aside.
• Heat the oil in a deep sauce pan and sauté the onions.
• Once translucent, add the remaining vegetables and cook covered for a few minutes..
• Add the 2 cups of water and salt and bring to a boil and then simmer for 10 minutes.
• Add the corn paste and simmer for 2 minutes .
• Add pepper to taste and serve hot with croutons

Servings: 4

Nutrition Facts Source : www.nutritiondata.com

Disclaimer : Nutrition Facts are approximate

Chana Masala - Chickpeas in gravy

Chana Masala is perhaps one of the best known Indian curries and it is available in all the Indian restaurants in one form or the other. It is a very versatile side dish and it goes great with rotis, rice or puris (fried roti) . It is also used to make spicy and tangy chat specialties like Samosa chat.

Ingredients

Chickpeas – 2 Cans washed and drained
Potato – 1 Large boiled and mashed
Ginger – 1 Tsp minced
Garlic – 1 Tsp minced
Onions – 2 Medium size diced
Tomato – 3 Plum finely chopped
Green Chilies – 3
Cumin Seeds – 1 Tsp
Turmeric Powder – ½ Tsp
Chana Masala Powder – 1 ½ Tsp
Chili Powder = ½ Tsp
Cardamom – 3 Pods
Cinnamon Stick – 1 cm
Cloves – 3
Cilantro – ¼ Cup finely chopped
Salt – To taste
Olive Oil – 2 tsp
Water – 2 Cups

Directions

• Heat 1 Tsp of olive oil in a large sauce pan.
• Add the onions, green chilies, ginger and garlic and sauté until the onions are translucent.
• Add the cardamom, cinnamon stick and cloves and fry for 30 seconds.
• Let cool for a few minutes and grind into a smooth paste.
• Heat the remaining olive oil in the same pan and add cumin seeds.
• Once the cumin splutters add the onion paste and sauté for a few minutes.
• Add turmeric powder, Chana Masala powder and chili powder and fry for a few minutes until the oil separates.
• Add the finely chopped tomatoes and cook until the tomato becomes soft.
• Add the chickpeas, mashed potato, salt and water and simmer for 10 – 15 minutes.
• Garnish with cilantro leaves and serve hot with rotis.

Servings : 4

Nutrition Facts Source : www.nutritiondata.com

Disclaimer: Nutrition Facts are approximate

Samosa - Fried Pastry with Potato Filling

I recently had a party at home and I was going over the menu with my mother-in-law (She is here to help us with our little one - eight months old and quite mobile on all fours, I must add). This was the first big party I was hosting after the baby and I was nervous about cooking for 30-40 people. For the main course I decided to make Paneer Masala, Coconut Curry Vegetable and Chana Masala served with Roti and mixed vegetable raita. I also decided to make cauliflower rice and yogurt rice. But I was agonizing over what to serve for starters. I didn’t want to serve Vegetable Puffs as I had done so when I hosted our previous party. Luckily my mother in law’s friend had just recently sent her the recipe for Samosa which seemed to be quite fool proof. So we went ahead and made them. I have to admit; it was a little bit tedious to make the dough and fold the Samosas but once done it tasted deliciously divine. So without further adieu, I present the recipe for Samosa.


Ingredients

For the Shell
All Purpose Flour – 2 Cups
Canola Oil or any Vegetable Oil – ¼ Cup
Baking Soda – 1 pinch
Ground Thyme or Ajwain – 1 tsp
Salt – To taste

For the Stuffing
Potato – 2 Large
Peas – ½ Cup
Cumin Seeds – 1 Tsp
Coriander Powder – 2 Tsp
Chili Powder – 1 Tsp
Curry Powder or Garam Masala Powder – ½ Tsp
Turmeric Powder – ½ Tsp
Salt – To taste

Canola Oil for frying



Directions

• Mix the flour with salt, baking soda and ground thyme.
• Add the oil and make it crumbly.
• Then add little water (total of 3/4th cup) slowly and make the dough stiff but pliable. (This takes some time as it is tough to knead all purpose flour).
• Once done, cover with plastic wrap and refrigerate for a couple of hours. This helps the dough absorb the oil better and so the shell tends to stay crisp longer.
• Boil, peel and mash potatoes.
• Cook the peas and keep aside.
• Heat oil in a large pan and fry the cumin seeds for a couple of minutes.
• Add the coriander powder, chili powder, curry powder and turmeric powder and fry for 30 seconds.
• Then add the mashed potatoes and peas and mix well.
• Add salt and mix well.
• Try not to add water, onions or other spices to this stuffing as it stays fresh longer this way when you freeze the samosas for later use.
• When ready to assemble, take the dough out of the refrigerator and microwave for 30 seconds on high. It does not have to be warm, just pliable.
• Make ping pong size balls and roll it out into a small circle.
• Cut the circle in half and make a cone with the straight edge on the top.
• Mix a little bit of all purpose flour in water to use as a sealant.
• Seal the bottom corner and the side edges leaving just the top portion open.
• Stuff with potato stuffing and seal the top edge.
• Make all the samosas before heating the oil.
• Heat the oil but reduce the flame once its hot.
• Fry the samosas and serve hot with some ketchup.

Servings: 10 (makes around 20 small Samosas)

Nutrition Facts Source: www.nutritiondata.com

Disclaimer: Nutrition Facts are approximate

Paneer Masala - Cottage Cheese in Gravy

This recipe is close to my heart because this was my first paneer recipe. When I feel like having something rich and creamy, I usually prepare this dish. It goes great with both chappati and rice. I usually buy the frozen fried paneer from Indian grocery stores but you can also make the paneer at home and cut it into cubes and saute it in ghee(clarified butter) until lightly brown on all sides.


Ingredients

Fried Paneer - 1 Packet thawed
Green Bell Pepper - 1 large chopped into big pieces
Red Bell Pepper - 1 large chopped into big pieces
Onion - 1 large and 1 medium chopped into big pieces
Tomato - 3 Plum finely chopped
Plain Yogurt - 1 Cup
Ginger - 1 inch piece finely chopped
Cardamom - 2 pods
Green Chili - 3
Ghee (Clarified Butter) - 2 Tbsp
Heavy Whipping Cream - 3 Tbsp
Salt - To taste

Directions

• Heat 1 Tbsp Ghee in a large pan and add green chilies, ginger and one large onion.
• Once the onions are translucent add the chopped tomatoes and cook till it becomes tender.
• Add the yogurt and simmer for a couple of minutes.
• Cool and grind into a smooth gravy along with cardamom.
• Heat the remaining Ghee and saute the remaining onions, red bell pepper and green bell pepper until cooked.
• Add the gravy, turmeric powder, curry powder, salt and paneer and simmer for 10 minutes.
• Add the heavy whipping cream and mix well.
• Serve hot with chapati or rice.

Servings : 6

Nutrition Information Source: www.nutritiondata.com

Disclaimer: Nutrition Facts are approximate

Vegetable Puffs

I served these semi-homemade puffs as an appetizer during our holiday party and our guests couldn't believe that I made them at home. The puffs came out really crisp and flaky. I prepared the filling the day before and on the day of the party I stuffed the store-bought puff pastry sheets and popped it into the oven just before the guests arrived. This is indeed a fool-proof recipe.

Ingredients

Puff Pastry Sheet – 1 Sheet thawed and cut into 6 pieces
Potato – 2 large
Sweet Peas – ½ Cup
Coriander Powder – ½ Tsp
Chili Powder – ½ Tsp
Curry Powder – ½ Tsp
Fennel Seeds – 2 Tbsp
Cumin Seeds – ½ Tsp
Turmeric Powder – ½ Tsp
Cilantro – ¼ cup chopped
Salt – To taste
Oil – 1 Tsp

Directions

• Boil, peel and cut the potato into small pieces.
• Boil the sweet peas and keep aside.
• Heat oil in a pan and add the cumin seeds and let it splutter.
• Add the fennel seeds and fry for a minute until you get the aroma of the fennel seeds.
• Add the chili powder, curry powder and coriander powder and fry for a minute.
• Add the boiled potato and peas and then add turmeric powder and salt.
• Cook for 2 to 3 minutes and then add cilantro.
• Cut the thawed puff pastry sheet into 6 pieces.
• Place a tablespoon of potato filling in the middle and fold the sheet diagonally.
• Use little bit of water or milk to seal the edges.
• Place the puffs on a baking sheet and bake in the oven as per the instructions on the puff pastry sheet box.
• Serve with tomato ketchup and spicy coriander chutney

Servings : 6

Nutrition Facts Source: http://www.nutritiondata.com/

Disclaimer: Nutrition Facts are approximate

Peanut and Coconut Curry Vegetables

If you like Thai cuisine, you will love this recipe. The crisp sugar snap peas and broccoli in a rich and mildly sweet peanut and coconut sauce is sure to please even the blandest palate amongst your family and friends. And the best part - it will be ready in no time at all.


Ingredients:

Brocolli - 1 Cup cut into big florets
Sugar Snap Peas - 1 Cup de-ribbed and washed
Carrots - 1 Cup Sliced
Red Bell Pepper - 1 Cup diced
Onions - 1 Cup chopped into large pieces
Coconut Milk - 1 Can
Peanut Butter - 1/4 Cup - Natural - Unsweetened
Brown Sugar - 2 Tsp
Chili Powder - 1 Tsp
Soy Sauce - 2 Tbsp
Curry Powder - 1.5 Tsp
Turmeric Powder - 1 Tsp
Olive Oil - 1 Tsp
Salt - To Taste

Directions

• Heat olive oil in a pan and then saute the onions
• Once the onions are translucent add the carrots and cook until tender
• Then add the red bell pepper and cook for a couple of minutes
• Finally add the broccoli and sugar snap peas and cook until tender crisp.
• Meanwhile blend together the coconut milk, peanut butter, brown sugar, soy sauce, chili powder, curry powder, turmeric powder and salt.
• Add this mixture to the vegetables and simmer until the sauce thickens and gets a mild glaze (about 5 to 6 minutes).
• Serve hot with some rice

Servings : 10

Nutrition Facts Source : www.nutritiondata.com

Disclaimer : Nutritrion Facts are approximate