Chickpea Chaat

Dried Chickpeas - 1 cup
Red Onion - 2 tbsp, finely chopped
Boiled Potato - 1, chopped (optional)
Tomato - 1 small, chopped (optional)
Cucumber - 1 small, chopped (optional)
Cilantro - a handful, chopped
Green Chili - 1, finely chopped
Lemon Juice - 1 tbsp
Chaat Masala - 1/2 tsp or a mix of roasted cumin and aamchur masala
Homemade Tamarind Date Chutney - 2 tbsp
Roasted peanuts - a handful
Sev / Crispy gramflour noodles  - 2 tbsp.
Black Salt

Soak the chickpeas in plenty of water overnight.

Drain, add 2 cups of water, a little salt and cook in the pressure cooker for 3 whistles after full pressure is reached. The chickpeas should be just cooked and not too soft. Remove the chickpeas from the remaining liquid.

Add chickpeas, onion, potato, tomato, cucumber, cilantro, green chili, lemon juice, chaat masala. Mix well. Add some tamarind date chutney on top, sprinkle sev and roasted peanuts and serve immediately.

 

 

 

 

 

 

 

 

Buckwheat and Amaranth Flour Pancake, gluten free

Buckwheat Flour - 1/3 cup
Amaranth Flour - 1/3 cup
Brown Rice Flour - 1/3 cup
Whole Milk - 1 cup
Egg - 1
Pure Vanilla Extract - 1 tsp
Turbinado Sugar - 2 tsp
Baking Powder - 1/2 tsp
Baking Soda - a pinch
Butter

Beat the egg well. Add milk and sugar and mix well.

Mix buckwheat, amaranth, brown rice flour, baking powder, baking soda and add to the egg mixture.

Mix gently till there are no lumps.

Heat a non stick pan over medium heat. Add half a tsp of butter.

Pour a ladle of the pancake mixture, cook for a couple of minutes.

Once the bottom side has browned slightly, flip and cook on the other side. Add half a tsp of butter. Cook till the other side also browns.

Remove and serve with pure maple syrup and some sliced bananas.

Black and White Wednesday - Buckwheat Pancake with Sliced Bananas

This picture is my entry to Susan's Black & White Wednesday - Culinary photos.

Bhaja Mung Daler Bhuni Khichudi / Roasted Mung Beans Risotto

Adapted from https://foodfrombengal.wordpress.com/2011/08/02/moong-dal-er-khichuri/

Mung Dal / Split Yellow Mung Beans - 1 cup
Brown Basmati Rice - 3/4 cup
Water - 5 cups
Salt
Sugar - 1/2 tsp
Turmeric - 1/4 tsp
Red Chili Powder - 1/2 tsp

Ghee /Clarified Butter - 2 tsp
Cashewnuts - 1 a handful
Raisins - a handful

Peanut Oil - 1 tbsp
Cumin Seeds - 1 tsp
Bay Leaf - 1
Green Chili - 2, finely chopped
Ginger - 1/2 inch, grated
Small Cauliflower - 1/2, cut into very small florets
Roasted Cumin Powder - 1/2 tsp
Turmeric - a pinch
Salt
Frozen Green Peas - 1/2 cup

Take the mung dal in a heavy bottomed pan and dry roast over low heat till the dal emits a nice aroma and starts to change color to light brown.

Add the brown rice to the roasted dal and wash with plenty of water. Add 2 cups of water, salt, sugar, turmeric, red chili powder and bring to boil.

At the same time, take 3 cups of water in a sauce pan and bring it to boil over low heat. Cook the dal and rice mixture till the liquid reduces, then add a cup of warm water from the sauce pan. Cook the mixture this way adding warm water when the liquid dries up till the rice is soft and cooked.

Heat ghee in a skillet and add the cashews and raisins. Saute till the cashews turn golden and remove and keep aside.

In the same pan, add a tbsp of peanut oil. Add cumin seeds, bay leaf, green chili, grated ginger and saute for a minute.

Add the cauliflower florets, salt, turmeric. Saute till the florets are half cooked. Add the roasted frozen peas and cumin powder and saute till the florets are completely cooked and start to get brown.

Remove and mix with the cooked dal and brown rice. Sprinkle the roasted cashews and raisins on top and serve with fried papads.

Buckwheat & Almond Flour Crackers

Adapted from http://www.anjasfood4thought.com/2011/08/buckwheat-almond-crackers.html

Buckwheat Flour - 1 cup
Almond Flour - 1/2 cup
Salt
Cayenne Pepper
Sesame Seeds or Nigella Seeds - 1 tsp
Chopped fresh rosemary or roasted cumin powder - 1 tsp
Water - 3/4 cup

Mix all the above ingredients together except water. Add water little by little to make a soft dough.

Wrap the dough tightly in a cling wrap and leave it in the refrigerator for at least 30 minutes.

Preheat the oven to 375F.

Take 2 parchment papers of the size of the baking sheet. Roll out the dough in between the parchment papers. Roll out evenly and as thin as possible.

Remove the top parchment paper. Cut the rolled dough into small squares using a knife or pizza cutter. Poke with a fork to prevent puffing.

Transfer the bottom parchment paper with the rolled dough carefully onto the baking sheet.

Bake for around 30 minutes on until the edges turn golden brown. Remove and cool and break the crackers along the pre-cut edges. If stored in an airtight container they stay crisp for a week.

Matki Usal / Moth Beans Curry

Matki / Moth Beans Sprouts - 2 cups
Oil - 1 tbsp + 1 tbsp
Onion - 1 big, thinly sliced
Garlic Cloves - 6, crushed
Desiccated Coconut - 1 tbsp
Mustard Seeds - 1/2 tsp
Cumin Seeds - 1/2 tsp
Turmeric - 1/4 tsp
Hing / Asafoetida - a pinch
Goda Masala - 1 tsp (optional)
Red Chili Powder - 1/2 tsp
Lemon Juice
Salt

Boil the matki with 2 cups of water and a little salt till it becomes soft but retains its texture and not mushy. It should take around 15 minutes. Keep aside.

Heat 1 tbsp oil in a pan. Add the crushed garlic and sliced onion and cook till the onion starts to caramelize.

Add the dry shredded coconut and cook till the coconuts gets light brown. Remove the mixture from heat and cool. Blend till it forms a smooth paste. While blending, add a little water if required. Keep aside.

Heat another tbsp oil in the pan. Temper with mustard seeds, cumin seeds, hing, turmeric. Add the ground onion paste, goda masala and red chili powder and cook on low heat till the oil separates from the masala.

Add the boiled matki, fry for a couple of minutes and add a cup of water. Bring it to boil, check for seasoning and cook till you get the desired consistency.

Add a little lemon juice on top and serve with shev and chopped raw red onions.

Lettuce Salad with POM Vinaigrette

Lettuce - 1 head, tear into bite sized pieces
Red Onion - 1/2 cup, cut into thin slices
Avocado - 1, chopped
Raisins - a handful
Toasted Walnuts - a handful
Pomegranate juice - 1 tbsp
Lemon Juice - 1 tsp
Olive Oil - 1 tbsp
Salt
Pepper

Take lettuce, red onion, avocado, raisins, walnuts in a bowl.

Make a vinaigrette of pomegranate juice, lemon, salt, pepper, olive oil.

Pour the vinaigrette over the salad. Gently toss and serve.

Gathiya / Savory Chickpea Chips

Chickpea Flour / Besan - 1 cup
Water
Salt
Red Chili Powder - 1/2 tsp
Black Pepper Powder - 1/4 tsp
Mace, nutmeg, cardamom powder - 1/2 tsp
Chaat masala - 1 tsp (optional)
Peanut Oil - 1 tbsp

Peanut oil for deep frying.

Sieve the besan. Add salt, red chili powder and the rest of the spices.

Mix water little by little to make a soft dough. The dough will be very sticky. Apply a little oil to the palms and take a lemon sized ball of the dough. Using both palms, roll the dough on a flat oiled surface and make a long thin string. Twist and cut the string into 2 inch pieces and keep aside. Similarly do for the entire dough.

Deep fry on medium low heat till golden brown. Remove on paper towel to soak excess grease.

Cool and store in an air tight container.

Crunchy Jicama Salad

I used a new vegetable today, Jicama. Jicama is a root vegetable widely grown in Mexico and Central America. I was surprised to find it in our local Whole Foods. It reminded me of a seeing similar looking fruit called "Shankhalu" used in my grandma's house in Kolkata during  pujas long time ago. It has a creamy white flesh and a very clean, crisp , neutral flavor. It is slightly sweet, moist and starchy in taste and the texture is like a crunchy pear or water chestnut.

Jicama  - 1, peeled and julienned
English Cucumber - 1/2, peeled and julienned
Red Onion - 1/4, thinly sliced
Tangerines - 4, cut into thin segments
Chickpeas - 1 cup, cooked
Cilantro - a handful, chopped
Roasted Peanuts - a handful, (optional)
Lemon Juice - 1/2 lemon
Olive Oil - 1 tbsp
Salt - a pinch
Fresh Ground Black pepper / Red Chili Powder - 1/4 tsp
Aged Balsamic Vinegar - 2 tsp

Mix jicama, cucumber, red onion, tangerines, chickpeas, cilantro, peanuts (if using) together.

Mix lemon juice, olive oil, salt, pepper, sugar, balsamic vinegar together to make a vinaigrette and pour it over the salad. Set aside for 15 minutes and then serve.

Black and White Wednesday - Crunchy Jicama Salad

This picture is my entry to Susan's Black & White Wednesday - Culinary photos.

Yellow Split Pea Soup with Crispy Garlic

Yellow Split Pea - 1 cup
Turmeric - a pinch
Vegetable Stock - 4 cups
Salt
Garlic - 6 cloves, thinly sliced
Olive Oil - 1 tbsp
Yellow Onion - 1 small, finely chopped
Green Chili - 2, finely chopped
Carrot - 1/2, chopped
Celery - 1 stick, chopped
Dried Mustard Powder - 1 tsp
Fresh ground black pepper - 1/4 tsp

Add 3 cups vegetable stock, salt and a pinch of turmeric to the split peas and cook in the pressure cooker till done. Keep aside.

Heat olive oil in a pan. Add the thinly sliced garlic and saute over low heat till the garlic becomes light brown and crisp. Remove immediately and keep aside.

In the remaining oil, add chopped onion, green chili, carrot, celery. Cook till the vegetables get soft.

Add mustard powder, black pepper, cooked split pea and a cup of vegetable stock. Bring the soup to a boil. Adjust seasoning. Cook till desired consistency is reached.

Garnish with fried garlic slices on top and serve hot.

Crispy Zucchini Fritters

Zucchini - 1
Besan / Chickpea flour - 1 tbsp
Brown Rice Flour - 1 tbsp
Cornstarch - 1 tbsp
Water
Nigella Seeds /Cumin Seeds - 1/4 tsp
Salt
Pepper
Turmeric - a pinch
Red Chili Powder - 1/4 tsp
Baking Soda - a pinch (optional-makes the fritters very crispy)
Chat Masala - 1/2 tsp (optional)
Peanut Oil for deep frying

Mix besan, brown rice flour, cornstarch, cumin seeds, salt, turmeric, baking soda, red chili powder and chat masala together. Add water little by little to make a thick pancake like batter.

Cut the zucchini into long thin slices.

Dip each slice into the batter and deep fry on medium high flame till light brown on both sides. Serve hot.

Gobi Bharta / Spicy Mashed Cauliflower

Adapted from http://saffrontrail.blogspot.com/2010/10/simple-cauliflower-mash-gobhi-bharta_22.html

Organic Cauliflower - 1
Potato - 1 small (optional)
Salt
Turmeric - a pinch
Ghee / Clarified Butter - 1 tbsp
Mustard Seeds - 1/2 tsp
Cumin Seeds - 1/2 tsp
Hing / Asafoetida - 1/4 tsp
Green Chili - 2, finely chopped
Ginger - 1 inch, grated
Cilantro - a handful, chopped

Cut the cauliflower into small florets. Wash well. Peel the potato and chop into small pices. In a sauce pan put the florets and the potato, 1/2 tsp salt and a pinch of turmeric, cover with cold water and bring it to boil.

Cook for around 20 minutes till the cauliflower and potato are fork tender. Drain the remaining water and mash the florets and potato together with a fork. Keep aside.

Heat ghee in a pan. Add mustard seeds. once the seeds beging to crackle, add cumin seeds and hing.

Now add the chopped green chili and ginger. saute on low flame for a couple of minutes.

Add the mashed floret and mix well. Adjust the salt. Cook for a few minutes more. Remove from heat, add chopped cilantro and serve.

Begun Pora / Roasted Eggplant

Eggplant - 1, big
Mustard Oil - 1 tbsp
Red Onion - 1/2 cup, chopped
Green Chili - 3, finely chopped
Garlic - 4 cloves, minced
Tomato - 1, chopped
Lemon Juice - 1 tsp
Cilantro - a handful, chopped
Salt

There are 3 ways to cook the eggplant:

The best way would be if you have a gas cooking range, then prick the eggplant all over and roast on open flame, rotating frequently, till soft and charred. Cool, remove the skin, mash with a fork and use. This gives a wonderful smoky flavor to the eggplant.

Alternatively, they can be cooked using an oven.  Put the eggplant in an oven safe shallow bowl or a cookie sheet and apply a little oil. Preheat the oven at 400 degrees F and bake it for about 45 minutes turning the sides every fifteen minutes. Let it cool and peel off the skin then mash and keep aside.

I have also cooked eggplant using a pressure cooker. Initially I was sceptical on how it would turn up but actually found the taste to be identical to roasted eggplant minus the smoky flavor. The trick to cooking in pressure cooker is to put the minimum water required in the pressure cooker and no more. Peel the eggplant and cut into small cubes. Put in a pressure cooker pan with a pinch of turmeric, add a cup of water and cook under pressure for 4 whistles. Remove, cool, mash and keep aside.

Heat oil in a skillet. Add the chopped onion, a little salt and green chili. Cook till the onion gets soft and begins to caramelise.

Add the minced garlic and tomato. Cook for a minute more.

Now add the mashed eggplant and salt. Cook for a few minutes more till any liquid, if present, has evaporated.

Remove from heat, add chopped cilantro and lemon juice and mix well. Serve with any Indian flatbread or baked pita chips.

French Lentil Salad

 

French Green Lentils were originally grown in the volcanic soils of Puy in France, but now they're also grown in North America and Italy. These peppery lentils are one of the best and most delicate lentils available. They're especially good in salads since they remain firm after cooking and have a rich flavor. 

French Lentil / lentilles du Puy - 1 cup
Water - 3 cups
English Cucumber - 1/2, finely chopped
Red Onion - 1/2, finely chopped
Tomato - 1, chopped
Jalapeno - 1, finely chopped
Cilantro - a handful, chopped
Salt
Pepper
Lemon Juice - 1 small lemon
Olive Oil - 1 tbsp

Make a simple lemon vinaigrette by adding salt, pepper and olive oil to the lemon juice and mix it well with a fork. Keep aside.

Put the french lentils in a sauce pan and add 3 cups of water. Bring it to boil and simmer for around 20 minutes till the lentils are cooked but retain their texture and are not mushy. Remove and cool.

Mix cucumber, tomato, red onion, jalapeno, cilantro together and add the cooked lentils.

Pour the vinaigrette on top and mix well. Let is sit for at least 10 minutes before serving so that all the flavors mix together.

This post is my entry to My Legume love Affair hosted by Preeti of Relishing Recipes and started by Susan of the Well Seasoned Cook