Chicken Stew with Kale (Kerala Style)

Now have you heard of a multipurpose chicken (curry) stew? :) Well, this particular stew can be enjoyed with roti, bread, appam, rice, or as soup, with dosa or simply pour it over some noodles and have it as curry noodle soup! Amazing isn't it?

It tastes fantastic and you are in complete control of spices to make it just the way you like. Usage of coconut milk and mild spices makes it an enjoyable and kid-friendly dish.

Now I have a twist in the making of this stew, I add a leafy vegetable in this dish which is "Kale" (one can use spinach too). Not sure why I thought of it, maybe the first time I planned to make it, I was in a mood to have a soup like dish. But it was an instant hit and since then I add Kale in it every single time. My kid loves it and I am hoping lots of other kids will love it too. It is traditionally a dish from kerala, where it is enjoyed for breakfast with dosa or appam. Other veggies can be added like potatoes, carrots etc. You can customize it as you want and yet the taste won't change.

Let us check out the recipe of this magical stew:

Ingredients:

• 5 chicken thighs with bones, cut into bite size pieces
• 1 tsp fennel seeds (saunf) 
• whole garam masala (1 inch cinnamon stick, 4 cloves, 5-6 peppercorn, 1 bay leaf, 2 cardamom crushed)- (optional, I skip it many times just to make it kid-friendly, because it comes in the mouth while eating)
• 1 onion sliced
• 1 tomato chopped in bite size pieces
• 1 and 1/2 tsp ginger garlic paste
• 2-3 sprigs of curry leaves
• 3-4 green chillies sliced (use depending on how spicy you like)
• 1 tsp garam masala powder
• 1/2 tsp pepper powder
• 1/2 tsp turmeric
• 1 and 1/2 tsp coriander powder
• 2-3 cups kale roughly torn
• salt as per taste
• 1 cup thin coconut milk
• 2 cups thick coconut milk (use powder or tin coconut milk)
• 2 tsp lemon juice
• 2-3 tbsp oil

Preparation:

• In a wide mouth pan heat oil, add fennel seeds, once it splutters, add whole garam masala, saute for a minute, then add sliced onions and saute till light golden brown. 
• Add ginger garlic paste and sauce a for few minutes. 
• Now add tomatoes, green chillies, curry leaves and saute for a few minutes, then add all the powders, salt, chicken pieces and mix together every thing. 
• Add coconut milk, stir all the ingredients and let it cook for 10 minutes with a closed lid. Adjust the spices now if you like.
• Get your kale ready by then, now add kale and cook till chicken is done for another 10 minutes uncovered. 
• Add lemon juice and your slurping hot Stew is ready!

enjoY!! happY cookinG!!

Health Benefits: Chicken is a very good source of protein and good energy booster, good for brain health,  heart health, thyroid health and weight loss program. If you are looking to have good muscles, go for it! :) other main ingredient is Kale, a superstar in the arena of carotenoids and flavonoids, two powerful antioxidants that protect our cells from free radicals that cause oxidative stress. It is loaded with vitamin A, C and K. It has an anti-inflammatory properties, good for people suffering from arthritis, asthma. Also used in detoxification process of a body. So we must try to get this in our diet! More more solid information on Kale you can visit Well-Being Secrets site http://www.well-beingsecrets.com/health-benefits-of-kale/

Instant Poha Idli (Beaten Rice Idlis)

Making Idlis is a fun deal on warm days because the batter ferments beautifully and you get soft fluffy Idlis.  It is a struggle in winter days, especially in a country like USA. My friend Harsha recently mentioned about a quick/instant preparation of Idlis using poha (beaten rice), yogurt and Idli rava(rice rava).  I loved the idea and thought will make it some day. That same day, I came across a post from a foodie friend Mitha Arun Hegde and was very tempted to try it out. The result was amazing. So thank you to both my friends :) In today's hectic lifestyle we are always looking for a quicker and faster ways to cook food without compromising on the taste and health.
So without any further delay let's get to the recipe:

Ingredients:

• 1 cup thin poha (beaten rice)
• 1 cup yogurt
• 1 and 1/2 cup idli rava (rice rava)
• salt as per taste                                                              

  Preparation:

• In a mixing bowl, add poha and mix with yogurt.
• Wash idli rava and squeeze the water out, add to the poha mixture. Add salt and about 1 cup of water to bring the batter to a thick consistency, like that of the regular idli batter. Let it sit for 10 minutes. The idli rava soaks in the water. Add little more water if needed.
• Now scoop the batter into idli mould and steam for 12-15 minutes. Switch off the gas and let it cool down a bit.
• Scoop it off with a spoon and serve with your favorite chutney or sambar.

recipe courtesy: healthy cooking with mitha.
Nutrition Benefits: Poha is said to be packed with iron. So it is a good grain to consume to overcome an iron deficiency. Makes a healthy and filling breakfast as it is a good source of carb and low in gluten. It is said to be good for diabetics as it releases sugar slowly into the bloodstream keeping one full for a longer time. Rava/Suji/Semolina also more or less serves the same purpose, so Idlis are considered as one of the best breakfast in the world :)

Chicken Drumsticks/Lollipops

Chicken Drumsticks or Chicken Lollipops is one of my all-time favorite appetizers. Manchow soup and drums of heaven(chicken drumsticks) are my permanent dishes to order from the menu when I step in any Indo-Chinese restaurant. Finally, I got a recipe that I can make at home and relish whenever I want to. It comes out so good that it will be on a repeat mode in your list of to-do chicken dishes :)

Let's get straight to the making of these heavenly drumsticks as the name suggests:

CHICKEN LOLLIPOPS/DRUMSTICKS

Ingredients:

• 12 chicken wings
• 2 tbsp soya sauce (low sodium)
• 2 tbsp chilli sauce
• 1 tbsp chilli vinegar
• 1 tbsp ginger garlic paste
• 1/4th tsp pepper powder
• 2 eggs
• 1/4th tsp chilli powder
• 2 tbsp corn starch
• 1/4th tsp soya sauce( low sodium )
• 1/2 cup bread crumbs ( or more )
• salt as per taste (use less as we are using soya sauce too)
• 2 cups oil to fry

  

  DRUMS OF HEAVEN

Preparation:

• Clean and rinse chicken wings, pat dry and with a sharp knife make a cut at the base of the wing and scrape all the flesh upwards making a lollipop. The bone is revealed in the form of a stick, with the flesh gathered on top, so it looks like a lollipop. (this technique is called frenching)
• Make a marinade by adding soy sauce, chilli sauce, chilli vinegar, ginger garlic paste, pepper powder, salt. Pour this marinade over chicken lollipops, mix properly and refrigerate it for 2-3 hours. 
• In a bowl crack open 2 eggs, whisk it briefly, add chilli powder, corn starch, salt and soya sauce. Mix everything together. In another bowl keep bread crumbs ready.
• Take one lollipop at a time, dip in this egg mixture, and then roll it in bread crumbs.
• Heat oil in a kadai or dutch oven, on med-high heat, fry chicken lollipops in batches, until golden brown and till cooked through, about 7-8 minutes. Using a slotted spoon, transfer to paper towels to drain briefly before serving. Serve with chutney or your favorite sauce for dipping.
  

Njoy!!

Notes: Adjust the chilli sauce and soya sauce as per your taste.

Health Benefits: Chicken is loaded with proteins which aids to build muscles, it also helps to reduce PMS symptoms :) yay!! also helps to build your bones strong, it boosts immunity etc

Mediterranean Salad

Salads bring in a sense of simpleness, subtle flavors, burst of colors and wellness. In short, a healthy deal for everyone. But people with heavy taste palate meaning who love masaledar khana(spicy flavorful food), may take some time to develop a taste for these simple salads. I did not enjoy salads before but now I love it. Yes, I have developed a taste for it. Give me a warm soup, a slice of bread and a salad any day and I am a happy soul! I like different kinds of salads, but Mediterranean has olives (I cannot resist it) and that's the reason I like this salad the most :)

Let us check this simple recipe:

Ingredients:

• 1 head romaine lettuce roughly chopped (about 3 cups)
• 1 small cucumber cubed or roundel
• 10-12 cherry tomatoes
• 1 red onion cut into rings
• 3-4 mini peppers roundels
• 1/2 cup olives, whole or chopped
• 1/2 cup feta cheese

Seasoning:

• salt and pepper as per taste
• 2 tbsp oil
• 1 tsp water from olives (if using bottled)
• 1 pod garlic minced
• 1 tbsp lemon juice Or 1 tbsp red wine vinegar

  

  MEDITERRANEAN SALAD 

Preparation:

• Layer everything one over the other. Make a dressing by mixing everything under seasoning and drizzle over the salad.
• Serve at room temperature.

PS: In this particular salad I have grilled the lettuce leaves and it tastes really awesome!

njoY!! happY cooking!!

Health Benefits:  Red peppers contain almost 300 percent of your daily Vitamin C intake. They are a great source of Vitamin B6, magnesium and Vitamin E. Sometimes used to fight diseases of the brain and nervous system. Olive fruits are a rich source of minerals like calcium, copper, iron, manganese, and zinc. Romain lettuce is great for your skin and bones. Romaine's vitamin C and beta-carotene content make it a heart-healthy green. Feta cheese is a great source of Calcium which helps keep your bones strong. It has a fair amount of saturated fat so don't add more.

Tendli(Tindora) Talasani (Smashed Ivy Gourd Spicy Dry Vegetable Curry)

Tendli/Tindora/Ivy Gourd/Gherkin is a vegetable which is grown and consumed in most of the Asian countries. It is a little bland in taste, according to me. We make upkari (simple tempered dry dish) most of the times. I was not a big fan of it until my mom made this version of tendli where it is smashed (yup good therapy when you are having a bad day to release your frustration, hehe), smeared with chilli pwd and few more ingredients and then cooked on low flame. It comes out so fantastic. I can just eat it without any bread or rice. I use tindora in my sambar curry too. So I say, it's a healthy vegetable to keep in mind to make every once in a while.

Let us check the recipe:

Ingredients:

• 3 cups of smashed Tindora/Ivy Gourd
• 1 tbsp of chilli pwd (you can notch it up as you like)
• 1/2 tsp turmeric(haldi)
• 1/2 tsp of tamarind pulp
• salt as per taste
• 4 pods of garlic chopped (can add more if you like)
• 10 curry leaves
• 1 tsp mustard seeds
• pinch of asafoetida (hing)
• 3 tbsp oil

Preparation:

• Wash tindora nicely and chop off the edges. Make a clean cut in the centre and smash with a large surface knife or a round stone. 
• Marinate it with chilli pwd, turmeric, tamarind, salt and keep aside for 15 minutes.
• Heat a wide bottom pan, add oil, add mustard seeds and let it splutter, add chopped garlic and saute quickly, add curry leaves and hing, saute for few secs. 
• Now add the marinated tindora, mix everything nicely, cover the lid and cook for few minutes. 
• Stir everything again and cook on low flame uncovered till tindora is done. Keep it a little crisp, it tastes good. 
• Serve hot with roti or rice. Its finger licking good!! 
  

njoY!! happY cookinG!!

Health Benefits: It helps to control blood sugar in a natural way. Tindora is high in vitamin C. Ivy gourd contains curative properties for jaundice, asthma, bronchitis,and skin problems like leprosy, scabies and psoriasis. Contains detoxification and anti-bacterial properties. Since tendli is rich in fiber the laxative properties of Ivy gourd helps in smooth bowel movements. The beta carotene content of tindora is a good nutrient in fighting against free radicals or toxins in the body.

Baked Salmon Fish Fillets

I like Salmon because it spells like Salman (LOL), No that is not true :). Was never a big fan of it. But once I discovered 'fish baking' concept, I fell in love with it. Subtle spices, butter, lemon juice is enough to enhance its natural taste and juicy texture. The size of the fillet is pretty big and hence it fulfills its job as a filling meal. You can have it with a simple salad, cooked ancient grains or make a glamorous dinner with buttered rice (which I made :)) and grilled asparagus with a glass of wine. I keep tweaking the recipe here and there, but this is what I usually like and make and bake. :) [ohhh nice rhyme there!]

So without any further ado, let us check this sesky recipe :)

BAKED SALMON FILLET

Ingredients:

• 4 salmon fillet
• 1 onion chopped
• 1 tomato chopped
• 2 tsp garlic powder (or 3 pods of garlic minced)
• 1 1/2 tsp cayenne pepper (or chilli powder)
• 1 tsp thyme
• 1 tsp tarragon
• 4 tsp lemon juice
• salt and pepper to taste
• oil to drizzle

MY PREP PLATE

Preparation:

• Place Salmon fillet in a square piece of aluminium foil (big enough to wrap the fillet).
• Make an assembly line, add onions, tomatoes, powders, herbs, lemon juice, salt n pepper generously over each Salmon fillet. 
• And lastly, drizzle a little oil over the fillets. Now cover and secure the fillets with the foil and place it on a baking sheet.
• Bake on 450F/230C for 20-25 minutes. Remove from the oven and slowly open the foil, your fish is ready to be devoured. 
• Let it sit in the foil as you transfer it to your dinner plate, because there is juice collected in it which is very yummy!
• You can serve it with your favorite side. You can also top it with any pesto you like, I have buttered rice and grilled asparagus in my presentation.
  

njoY!! happY cookinG!!

Health Benefits: Salmon, who doesn't know the benefits of salmon? :) It has earned a reputation as a healthy supportive food with good amounts of omega 3 fatty acid content which helps in cardiovascular problems. Omega-3 fatty acids reduce inflammation of the arteries and the digestive system, reduce chances of colon, prostate, and kidney cancers. Furthermore, salmon can improve skin texture, add some sparkle to your eyes, skin, hair and nails and help in the growth of beneficial bacteria in the colon. In short Salmon helps to correct muscle and tissue development, boosted eye health, and efficient body metabolism.

Phodnicha Bhaat (Tempered Rice)

Phodni meaning tempering, the process that is used in almost 75% of the Indian dishes that we cook:) I usually joke about it saying, the only things we don't add tempering to is in our tea and coffee LOL. This particular dish gives a classic twist to the leftover rice.  This rice is enjoyed as breakfast in many households. Its uniqueness lies in its simple preparation and the taste is so good that it is almost addictive. 

My mom makes an excellent phodnicha bhaat. It used to be in my lunch box once a week :) and my friends enjoyed it more than I did. I try to make it once in a while whenever I have too much of leftover rice sitting on my counter. I am glad that everyone at home enjoys this dish. It falls in that comfort food category. You can side it with pickles, papad, raita or salad and enjoy it as a proper lunch.

Here is the recipe:

PHODNICHA BHAAT

Ingredients:

• 2 cups cooked rice (preferably leftover)
• 1 onion chopped or sliced
• 3 green chillies slit
• 3-4 garlic pods chopped
• 10 curry leaves
• 1 tsp mustard seeds
• salt as per taste
• 1/2 tsp turmeric (haldi)
• 1 tsp lemon juice
• cilantro and grated coconut for garnish (also fried onions can be used, optional)
• 3 tbsp oil
  

Preparation:

• In a non-stick pan heat oil, add mustard seeds, once it splutters add curry leaves, green chillies, garlic. Saute for a few seconds and add chopped onions. 
• Cook till they are translucent, add turmeric, salt and saute for a few more seconds. 
• Now add rice, mix everything nicely. On low flame let it cook for a couple of minutes. 
• Switch off the gas, add lemon juice and garnish the rice with cilantro and grated coconut. Serve hot!

njoY!! happY cookinG!!

Chicken Curry (with Coconut)

Chicken Curry Rules! is the slogan I have heard so many times in the recent times :) starting from Shilpa Shetty who won the Big Brother UK, after she cooked chicken curry and was made a victim in the house, which in turn got her the viewers votes and she went on to win the show :) :). There are restaurants by that name and blogs too. I like the ring it has to it :) It is a very loved dish all over the world. Chicken curry recipes can vary from region to region and making may involve from having few ingredients to lot complex ingredients! There is Goan style, Mangalorean style, Shahi style, Moghlai style, North Indian style, Kerala style etc, I mean so many varieties of chicken curries.

Here I am presenting a coconut-based chicken curry. It involves basic whole garam masala and dry coconut (Maharashtrian style curry) I have grown up eating this kind of curry and enjoy making it every now and then...

Let us check the recipe:

CHICKEN CURRY

Ingredients:
Roasting 1:

• 2 tsp oil
• 1/2 tsp jeera
• 1 tbsp coriander seeds
• 8 cloves
• 5 peppercorns
• 1/2 inch cinnamon stick
• 1 crushed cardamom
• 1 tsp sesame seeds
• 1 tsp poppy seeds (khuskhus)
• pinch mustard seeds
• 3-4 fenugreek seeds
• 1/2 anise star
• 5-6 dry red chillies

Roasting 2:

• 2 tsp oil
• 1/2 onion sliced
• 1 tomato sliced
• 4-5 garlic pods
• 1 inch ginger

Dry Roasting 3:

• 1/2 cup dry coconut grated ( you get ready-made in stores now)

Marination:

• 1 tsp chilli powder
• 1/2 tsp turmeric(haldi)
• salt as per taste
• 1/2 cup thick yogurt
• 1 tbsp ginger garlic paste
• 6 chicken thighs (cut into bite size pieces)

• cilantro to garnish
• 1 tbsp lemon juice (optional)

Preparation: 

• Clean chicken thighs, cut into pieces and marinate with the ingredients under marination and keep aside for atleast 1 hour, the more the better actually. If possible, you can also marinate it overnight.
• In the meantime, heat a non-stick pan and add ingredients under roasting 1 and saute for few minutes till the whole masala starts releasing the aroma. Put everything in a blender.
• Again in the same pan, add ingredients under roasting 2 and saute just for few minutes (3-4) and put everything in the blender.
• Now dry roast the coconut for couple minutes on low flame, keep a close eye, don't let it brown too much. Transfer to a blender.
• Grind everything using little water and make a fine ground paste.
• Now in a good size vessel, add the ground masala and bring to a quick boil, add salt as per taste, add marinated chicken pieces and cook for 20-25 minutes till chicken is done. Add 1 or 2 cups of water if you want more thin gravy. 
• Keep stirring in between and by the time chicken cooks, you will see it starts to leave oil on top, that's when your curry is done!! 
• Taste and adjust spiciness, you can add garam masala powder if you like, garnish with cilantro and lemon juice. 
• Serve hot with Roti, Naan, Bread or Rice.
  

NjoY!! happY cookinG!!

Health Benefits: Most curries contain turmeric, cumin, cardamon, ginger, garlic, coriander seeds- these are spices with strong anti-bacterial properties. That's why they're found in dishes from hot countries, where meat needs to be preserved. Chicken, as we know is loaded with proteins. Coconut helps to get rid of bad LDL. Curry can be consumed with parboiled rice, rice or wheat(whole grains) roti to reap max health benefits.

Ugadi / Gudi Padwa Thali (lunch)

A very Happy Ugadi, Gudi Padwa to my blog visitors, readers and friends. Ugadi is a festival celebrated in the Deccan region of India. It basically marks the first day of a new year according to Panchang, which is an Indian calendar (a lunisolar calendar). 
Outside their front doors, I used to see people (mostly Maharashtrians) put up a stick with a kalas (gudhi) and piece of cloth on it with few mango leaves along with neem leaves and a garland of bright colored flowers. Didn't quite know the significance of it but eventually came to know that the Gudhi symbolizes Lord Rama’s victory and happiness on returning to Ayodhya after slaying Ravana. Since a symbol of victory is always held high, so is the gudhi (flag). It is believed that this festival is celebrated to commemorate the coronation of Rama post his return to Ayodhya after completing 14 years of exile. Well there are various stories and theories in different regions where Ugadi is celebrated.

Now moving to our favorite subject, Fooood!!:) No celebration is complete without cooking some delicious food. The lingering aroma that fills up our homes is very heartwarming and it gets me all nostalgic. On this festival mostly seasonal veggies are cooked like young jackfruit, tendli, kala chana, raw mango, raw cashews etc along with the fried fritters and a sweet dish. I have my own version of Ugadi Thali. :)

Let's check few recipes on the plate(thali) here.

Medu Wada:
They are so yum that I resist making them due to the fact that I cannot stop hogging it :)
Ingredients:
1/2 cup Urad dal soaked overnight (or 6 hours)
2 green chillies chopped
10 curry leaves
1 inch ginger chopped(optional)
5-6 peppercorns (optional)
big sliced pieces of coconut (optional)
salt as per taste
Oil to fry

Preparation:

• Grind the soaked Urad dal using very little water. It must be a paste like consistency. 
• Take it out in a bowl. Add other ingredients and mix it all nicely. 
• Heat the oil for frying medu wadas, this is again tricky. If your batter is of correct consistency you can make wadas easily by making a hole in the center else it can get messy. Wet your palm with some water, scoop some batter in your palm, make a hole in the centre with your thumb and slowly slide in the oil. Be careful:) we dont want any accidents.
• If you can't do it, no worries you can just scoop little portion of the batter with a spoon to make a ball and deep fry the wadas on med flame till it is brown on all sides. 
• Use a slotted spoon to take it out and place on paper towel to drain out the extra oil from the wadas. Serve it hot with chutney, sambar, rasam. 

UGADI LUNCH

Chana Masala:
This is a version without ginger garlic paste and hence has little mild flavor.
Ingredients:
3 cups cooked chickpeas (chole)
1 onion chopped
2 tomatoes chopped
1/2 tsp chilli powder
1/4th tsp turmeric (haldi)
1/2 tsp cumin powder
1 tsp coriander powder
1/4th tsp pepper powder
2 green chillies(optional)
1 tsp garam masala (or chole masala)
cilantro for garnish
3 tbsp oil
Preparation:

• In a pan heat oil, add onions and let it sweat, after it browns add tomatoes, saute it for few minutes. 
• Once the tomatoes are cooked add all the powders saute for few seconds and add cooked chickpeas. Adjust water as you like it (add about 1 1/2 cups water). 
• Bring to a boil and then simmer for few more minutes. 
• Garnish with cilantro. Serve hot.
  

Koshimbir
This is a mixture of grated vegetables and lentil along with seasonal raw mangoes which makes it irresistible.
Ingredients:
2 tbsp moong dal soaked for 1-2 hours
1/4th cup grated carrots
1/4th cup grated cucumbers
1/4th cup grated raw mango
1 tbsp grated coconut
2 green chillies slit
salt as per taste
handful chopped cilantro for garnish
For temepring:
3 tsp oil
1/2 tsp mustard seeds
7-8 curry leaves
pinch asafoetida(hing)
Preparation: 

• Mix all the ingredients in a bowl and keep aside. 
• Make a tadka/tempering by heating oil, add mustard seeds as they splutter add hing, curry leaves and pour it over the koshimbir. Serve it at room temperature.

GUDI PADWA LUNCH

Follow the links to other recipes:

Dalitoy

Plain Rice

Shrikhand


Coconut Ginger Chutney

Njoy!! happY cookinG!!

Health Benefits: This ugadi plate is full of proteins, minerals, vitamins, fibre and low calorie grains. If you can stick to eating couple of medu wadas you have a winner lunch thali :)

Shrikhand (Yogurt based Dessert)

The name of shrikhand makes me go over to drool-land :) It is a simple dessert made with hung yogurt*, saffron, cardamom along with few nuts. It definitely screams 'Less is More' :) It is served with Indian fried bread poori (puri) or can be just enjoyed as plain chill dessert. Store bought kesar flavored shrikhand is my favorite. However if you want a quick fix made at home, this is the way!
Let's see the recipe:

Ingredients:

• 1 1/2 cup hung yogurt* (I used greek plain low-fat yogurt)
• 1/2 cup sugar
• 1/4th tsp cardamom
• 7-8 pistachios chopped
• pinch saffron in 1 tbsp warm milk

Preparation:

• Take greek yogurt and whisk it with a hand mixer till it is smooth. 
• Add sugar and whisk some more.
• Add cardamom powder and saffron milk then slowly fold it in the shrikhand.
• Garnish with chopped pistachios.

njoY!! happY cookinG!!

Note:* Hung yogurt is made basically by draining out all the water from the yogurt. You can do it by using a muslin cloth, place the yogurt and tie it and then hang it for few hours or keep a heavy object over it to help the process of draining. You can also adjust the sugar level as you like by adding more or less.

Health Benefits: Yogurt is no. 1 natural probiotic that is available. Because it has good bacteria in it, it helps in digestion. It may also aid in the prevention of osteoporosis. It is a very good source of calcium, vitamin b2, b12, potassium and magnesium. I mostly ended my meals with a second serving of rice and yogurt. But now I try to have atleast 2-3 tbsp of yogurt after my meals.

Falafels (chickpea ball fritters)

Middle Eastern and Mediterranean cuisine is gaining lots of popularity worldwide due to it's healthy and tasty food which includes chickpeas, sesame seeds, couscous, parsley, olives, feta cheese, eggplants, poultry, bulgar, kibbeh etc. I have always loved kabob platters and falafel. The combination of parsley, lemon juice, garlic and those yogurt dips is just too yummm. When I go to any food court, I first look for the kabob center :)  I make falafels and tabbouleh very often at home. I won't lie, deep-fried falafels is the best way to make it. But since I make it often I try making it in ableskiver pan, comes out just fine. It makes a fun meal for everyone and a welcome change from everyday routine.

Let's check the recipe:

FALAFEL PLATE

Ingredients:

• 1 and 1/2 cup cooked chickpeas (garbanzo beans)*
• 1 onion med size finely chopped
• 1/2 cup finely chopped parsley
• 4 pods garlic minced
• 1 tsp cumin seeds
• 1/2 tsp coriander powder
• 1 tsp chilli powder ( or 3 green chillies chopped or 1 tsp cayenne powder)
• 1/4th tsp pepper powder
• 1 tsp lemon juice
• 1 tbsp of chickpea flour (besan)
• 1/4 cup bread crumbs ( for shallow fry)
• salt to taste
• oil to fry

FALAFEL

Preparation:

• Take cooked chickpeas and see to it that it has not much water content in it.* It helps to make better falafel patties. 
• Now quickly use a food processor or a masher to coarsely mash the garbanzo beans. Don't use a blender, because the consistency has to be coarse. 
• Take it out in a mixing bowl, add onions, parsley, garlic, powders, besan and salt. Mix everything together. Now roll out small balls (any size that you like). Roll the balls lightly in bread crumbs. Deep fry* it in oil on med flame till all sides turn brown. 
• Else, cook it in ableskiver pan like I do, heat the pan, add little oil in each slot and place the falafel in it cook on sim-med flame for 3-4 minutes, turn the falafels with a spoon and let it cook on all the sides, till it's nice, brown and crispy. Remove and place it on a plate.
• Serve it in pita pockets along with tabbouleh, yogurt dip, any flavored rice or lettuce salad.

Falafel / Tabbouleh

Notes:* Use 14 oz of store bought garbanzo beans or soak 1 cup of chickpeas overnight and pressure cook for 12-14 minutes in a pressure cooker by adding a little salt. Also, if you feel that the garbanzo beans falafel mixture is little soggy, add another 1 tbsp besan(gram flour), make balls and refrigerate it for some time before frying it. If you are deep frying, be double sure that the falafel mixture doesn't have moisture, else it will just disintegrate in the oil.

njoY!! happY cookinG!!


Health Benefits: Falafel consists of chickpeas as the main ingredient which is high in fiber, low in calories, loaded with proteins and rich in healthy fats. It is rich in iron and contains manganese. Overall a happy healthy food:) loved by everyone!





Cook in ableskiver pan:

Tabbouleh

Tabbouleh is a nice parsley-mint flavored side dish that is served chilled or at room temperature and is a very healthy salad. Its main ingredient can be anything bulgar or couscous or Quinoa. I simply love it. It comes from Lebanon and is very popular in western countries. Very simple and a great summer treat.

Here is the recipe:

TABBOULEH 

Ingredients:

• 1 cup quinoa cooked (or use couscous or bulgar)
• 1 cup parsley chopped
• 1/2 cup chopped mint
• 1 cucumber small chopped
• 1 tomato small chopped
• 2 pods garlic minced
• 1 green chilli chopped(optional, I need my spice kick :))
• 1/2 tsp pepper powder
• 2 tbsp lemon juice
• salt to taste

Preparation:

Tabbouleh 

• In a bowl add all the ingredients, mix gently and serve cold. So super simple right..:)
• Serve it with Pita and Falafels. 

njoY!! happY cookinG!!

Health Benefits: It is loaded with fiber, vitamins and minerals. It is a mixture of powerful superfoods. A low-calorie salad that gives a sense of summer/spring feeling because of a generous dose of lemon, parsley, mint flavors in it.

Tomato Omelette / Besan Chilla

An eggless Omelette, Yes! A lazy breakfast dish :) is what I say! The dish name absolutely does not go with the key ingredient that's there in this recipe:), wonder who named it hehe. In few regions of Karnataka, it is called tomato omelette and in the northern region of India, it is known as chilla. This particular chilla is made with besan(gram dal flour) and it gets an entry into my club of healthy snack or breakfast. Easy and quick to make, these besan chillas are yummy to taste and you may want to include it as your breakfast dish on a regular basis.

Let's check the recipe:

TOMATO OMELETTE / BESAN CHILLA

Ingredients:

• 1 cup gram flour (besan)
• 1 cup water
• 1 tomato chopped
• 2 green chillies slit ( or 3/4th tsp chilli pwd )
• 1/2 onion chopped
• handful chopped cilantro
• 1/4th tsp baking soda (optional)
• salt to taste
• oil to fry
  

Preparation:

• Mix all the ingredients and make a batter like that of pancakes (dosa), basically thick consistency. Keep aside for 10-15 minutes.
• Heat a pan/non-stick pan/cast iron pan, add few drops of oil gingerly and spread it on the pan. Drop 1 big spoon/ladle of tomato omelette batter on the pan, spread it evenly and uniformly on the pan over a med flame.
• Add drops of oil around the edges of the tomato omelette. 
• Let it cook for a minute or so, till the above layer changes color, flip it and cook till done. You can see it has browned on both sides. 
• Now put it on a serving plate. Serve hot with any chutneys (wet or dry) or sambar curry.

Nutrition Facts: It is protein packed flour, more importantly a gluten free product. Content of iron, magnesium and potassium is high in gram flour. Makes a good substitute for wheat flour. If you consumed an entire half-cup of besan flour, you’d get 50 percent of the recommended daily intake of folate.

Methichi Bhaji (Fenugreek Leaves dry Vegetable curry)

Methi Leaves (fenugreek leaves) has a very slight bitter taste to it and is also a very popular and healthy leafy vegetable widely used in Indian subcontinent. This is one of my most favorite leafy vegetables. Even as a child I relished this dish made by my mom. Now when I cook my dishes, I am always looking to sneak in methi into the recipe. It imparts that amazing flavor and taste. North Indians use it in a dried form known as kasuri methi. It is also used extensively in rice dishes, parathas, chicken dishes etc. Here I am presenting a very simple basic dish using methi leaves. It's very easy to make and goes well with roti and rice.

Let's check out the recipe:

METHICHI BHAJI

Ingredients: 

• 2 bunch of methi leaves (about 4 cups of chopped methi)
• 4-5 garlic pods chopped (large in size)
• 3 green chillies slit
• 1 onion med size chopped
• 1/4th cup toor dal 
• 1 tbsp grated coconut for garnish
• 1/4th tsp jaggery 
• 3 tbsp oil
• salt to taste

Preparation:

• Clean and wash methi leaves for a couple of times. It is usually muddy by the roots, so clean it nicely.
• Chop the leaves and keep aside.
• Soak the toor dal in little water for about 30 minutes and drain the water.
• Heat oil in a pan, then add garlic, saute for a few seconds. Add onions and chillies, saute for a minute and add toor dal, saute and let it cook till onions are translucent. 
• Now add the methi leaves, salt, jaggery and mix everything nicely. Close the lid and let it cook for 6-7 minutes. Do not add water. It gets cooked in the steam that gets generated. If need be then add very little water. 
• Garnish with grated coconut and serve hot with roti, yogurt, rice etc

njoY!! happY cookinG!!

Home-Grown Methi Leaves.

Nutrition Facts: A must have in your regular Diet. Methi seeds and leaves have medicinal properties too. They are known to be a rich source of steroidal saponins that prevent the absorption of cholesterol and triglycerides, therefore helping in controlling cholesterol. As fenugreek is rich in fibre and antioxidants, it helps in flushing out harmful toxins from the body and thus, aids digestion. Fenugreek ranks high among the ‘must haves’ for nursing mothers. I can endorse this particular benefit as I have experienced it first-hand :) This is due to the presence of diosgenin in the spice which increases milk production in lactating mothers. Using fenugreek as a part of your diet or as a paste to directly apply on your hair makes your hair shiny and black. One teaspoon of fenugreek seeds in your food can be an effective remedy for acid reflux or heartburn. It is high in iron content.