Chatpati Chana Chaat

Although chaat has numerous varieties to list out!!! I have brought a simple, quick and healthy one for you prepared using Black Chana :)While making it this time, I got myself transported to old days with some beautiful memories...

Before I got married, I hardly woke up before 10 am on weekends!!!

"Get up, Beta! Hot water in tub is ready for you to take bath now... I'm warning you, this is not going to work after marriage" mum said.

"5 mins, Mumma", My sleepy voice :P

"Let her sleep for a while! She doesn't get to sleep till late everyday!" Dad supported knowing it's going to be 15-20 mins or even more than that...

"Fine... Then chai is ready n make nasta by urself" Mum was annoyed.

After getting ready to have breakfast (a brunch time), I always start looking for ingredients available for a quick bowl!!! Mum usually kept moong or chana boiled for a day or two... which I found blissful that time :P A fistful of it with a cup of chopped onion-tomatoes n a little of chat masala!!! Enough to start my lazy day...

A quick brunch or a quick snack with explosion of all flavors at once makes you eat more than you expect!!!

Makes: 2 servings

INGREDIENTS:

1 cup Black Chana

2 tbsp Chopped Onion

2 tbsp Chopped Tomato

1 tbsp Chopped Raw Mango

1 tsp Lemon Juice

1/2 tsp Roasted Cumin Powder

1/8 tsp Red Chilly Powder

2 tsp Chopped Coriander

Salt, to taste

STEPS TO FOLLOW:

- Soak black chana overnight in a bowl of water and pressure-cook for 4 whistles in morning.

- Drain excess water and transfer it to a mixing bowl.

- Add rest of all spices into it and mix well. Mix lemon juice and toss again.

- Garnish with chopped coriander before serving!!!

SJ's NOTE:

- You can use 1/2 tsp Amchur powder to replace lemon juice.

- Optionally, chat masala can be sprinkled while serving!!! 

Linking this recipe to Guru's Cooking:

Moong Sprouts Usal

A first sight in any Asian Stir-fried dish usually include Moong Sprouts lending nutty flavors n crisp texture to the dish! I used to wonder if I can make the same long, big n thick sprouts ever in-house! When I didn't know the technique, I found it tedious task to do!!! But when I tried it for the first time, I felt like a child who recently discovered a secret path to cookies jar :P 

I had a very popular Maharastrian dish - Usal, a long time back at my sister-in-law's place... It authentically is prepared using matki or moth beans! But I felt like making it with my moong sprouts for a change in taste. I kept them slightly under-cooked to retain its crunchiness but you can cook it for some more time according to your preference!!! 

Makes: 3-4 servings

INGREDIENTS:

2 cup Moong Sprouts

1 Chopped Onion (medium)

1 Green Chilly (finely chopped)

1 tbsp Tomato Puree

1 tsp Ginger-Garlic Paste

2 tsp Lemon Juice

1/4 tsp Turmeric Powder

1/2 tsp Coriander Powder

1/2 tsp Goda Masala

1/2 tsp Red Chilly Powder (optional)

1 tsp Sugar

Salt, to taste

For Tempering--

2 tsp Cooking Oil

1/2 tsp Mustard Seeds

1/2 tsp Cumin Seeds

A pinch of Hing 

STEPS TO FOLLOW:

- Heat oil in a pan and add mustard seeds into it. Once it splutters, add cumin seeds and hing as well.

- Once they start sizzling, add chopped green chillies and ginger-garlic paste into it and saute for a while.

- Mix chopped onions and cook it for a min till onions become translucent. 

- Add moong sprouts into it along with tomato puree and all the dry spices with sugar. Mix everything well.

- Cook it covered for around 3-4 mins and turn off the heat. 

- Add lemon juice over it and mix well. 

- Garnish with chopped coriander leaves and serve with phulka roti or rice :) 

SJ's NOTE:

- If you have a left-over Usal - Add chopped tomatoes, your favorite chutney, sev and a dash of chat masala!!! Enjoy it as a chat... :) 

- Here is a recipe link to make moong sprouts at home: 

http://myownfoodcourt.blogspot.com.au/2013/05/mung-sprouts.html

Linking this dish to Arthi's Curries n Gravies Event:

Matar-Bhatura

Mum told me several times to join her on a trip to 'Gokul-Mathura', but I never got ready for it before. I visited that place for the 1st time a year back... I had a great company of near-dear ones, especially my sister-in-law, who too believes a lot in Shrinathji like me :) And we both are foodies, so apart from the history and tales of Krishna, Mathura definitely had a lot to offer us!!!

Unfortunately, I wasn't in my pinks to have a bite of any street-food variety lined up there in markets... Huh!!! Bad health didn't allow me to enjoy a single dish even :( I couldn't do anything but observing nearly everything they served... Morning Tea, Mathura ke Pede, Chhole-Bhatura, Matar-Kulcha, Aloo Chat, Dahiwada, Dahi Kachori, Samosa and Chutney... and much more!!!

Next time, I'm gonna leave my calorie-chart behind and get my feet moving in those streets and lanes for the authentic flavors of these dishes... 

Just a few days back, I thought of making something that I couldn't have there :P Tried out "Matar-Bhatura" (I combined Matar-Kulcha n Chhole-Bhatura) for dinner and.... I could smell the same aroma in my kitchen!!! "Mum, count me in for the next trip" :P

Makes: 2-3 servings

INGREDIENTS:

1/2 cup Dried White Peas

1 Boiled Potato

1 Chopped Onion (small)

1 Chopped Tomato (small)

1/2 tsp Red Chilly Powder

1/8 tsp Turmeric Powder

2 tsp Jaljeera Powder 

2 tsp Lemon Juice

1/2 tsp Cumin Seeds

Salt, to taste

1 tbsp Cooking Oil

For garnishing--

Chopped Coriander Leaves

Finely Chopped Onions

Finely Chopped Tomatoes

Aloo Bhujiya (optional)

STEPS TO FOLLOW:

- Soak white peas overnight in a bowl of water and pressure-cook them in morning with salt and a pinch of turmeric in water.

- Drain excess water leaving a little inside to make a medium-thick consistency of boiled peas. 

- Heat oil in a deep vessel and add cumin seeds. 

- Once it crackles, add chopped onion and tomato into it and cook for a while.

- Add cooked white peas and boiled potato (roughly chopped) into it along with all the spices.

- Mix everything well and cook it covered (with lid) for around 5 mins till peas are mushy in texture.

- Transfer it to a serving bowl and garnish it with chopped onions, tomatoes, coriander leaves as per your taste! Serve it hot with Bhatura or Kulcha :) 

SJ's NOTE:

- Recipe for making Bhatura: 

Take wheat flour and maida (i used 50%-50%) in a big mixing bowl. Add salt, 1 tbsp Semolina (fine sooji) and 2 tsp oil into it. Knead a soft dough using lukewarm water. Cover with a cling wrap and keep it aside for around 15 mins. Roll out to make puri of around 6-7" in diameter and deep-fry in oil (one at a time) till they get light brown in color. Serve these puffed puris! 

- I use semolina to give a crisp texture to bhatura while frying! 

Rajma Masala

I keep trying to use 'Red Kidney Beans' in variety of dishes... Rajma Kebab, Dal Makhni, Tacozza etc. And yes, that too with different types of Rajma available in market :P

But here is a recipe of the most famous North-Indian subzi - "Rajma Masala", which has been one of my favorite dish to cook!!! Used here is a dark-red kidney beans which is known as Kashmiri one...

 

Makes: 2 servings

INGREDIENTS:

3/4 cup Red Kidney Beans (Rajma)

1 Brown Onion (medium) 

1 Tomato (big)

1/4 cup Curd 

1 tsp Ginger-Garlic Paste

1/8 tsp Turmeric Powder

1 tsp Coriander Powder

1 tsp Kashmiri Red Chilly Powder
1/2 tsp Garam Masala

1 tsp Crushed Fennel Seeds
1/2 tsp Cumin Seeds

A pinch of Asafoetida (hing)

1 tbsp Cooking Oil

STEPS TO FOLLOW:

- Soak rajma overnight in water. Pressure-cook it for 3 whistles and keep it aside.

- Cut the onions into long thin strips and finely chop tomato separately.

- Heat oil in a deep-pan and add cumin seeds, hing into it.

- Once it crackles, add ginger-garlic paste and onions. Saute it for around 30 seconds. 

- Add chopped tomatoes and cook again for a min.

- Add cooked rajma, curd and all the spices into it. Mix everything well.

- Cook it for 3-4 mins. Make sure it's not mashed at all.

- Serve hot with Naan/Paratha :) 

SJ's NOTE:

- Add a little water while adding rajma, if you are planning to serve it with a plate of steamed rice :)

- If want to make Tacos with Indian touch, keep it dry and mash a little for stuffing.  

Chana Dal Stuffed Paratha

I'm fond of trying various stuffed paratha!!! I never prefer having leftover items on the next day and so I hardly have something in freeze from previous lunch/dinner :) A little extra rice I had this time, which I definitely wasn't going to have on plate again... So I thought of making quite a different paratha stuffed with a combo of chana dal n leftover rice! 

On the very 1st bite, I got negative vibes from my husband, so was disappointed a little. But the next moment, he said... It's super-tasty n healthy one, I was so relieved! Making sure of his expressions, I gotta know he was expecting it to be Aloo Paratha, so the expressions changed :P 

Paratha-lovers, try it out! This is definitely a healthy n delicious alternate of 'Aloo Paratha' :)

Makes: 6

INGREDIENTS:

For Dough--

1/2 cup Wheat Flour

1/2 cup Plain Flour (Maida)

1 tsp Chopped Coriander Leaves

Salt, to taste

2 tsp Oil

For Stuffing--

1/2 cup Chana Dal (Bengal Gram)

1/2 cup Boiled Rice (I used leftover-rice)

1 tsp Roasted Cumin Powder

1/2 tsp Red Chilly Flakes

1/2 tsp Amchur (Dry Mango Powder)

Salt, to taste

STEPS TO FOLLOW:

- Soak chana dal in water for an hour and pressure-cook it for 1-2 whistles only.

- Drain excess water and rinse it. Keep it aside.

- Mix all the ingredients of dough in a big bowl and knead a soft dough by using lukewarm water as required.

- In another mixing bowl, take cooked chana dal and add rest of all stuffing ingredients. 

- Mix everything well but make sure it's not completely mashed.

- Divide the dough and stuffing into 6 portions. Take one ball, roll it out to make 4" in diameter. 

- Place a stuffing ball onto it. Fold it from all the sides to make a lemon-sized ball again.

- Roll it one more time to make paratha of 7"-8" in diameter. Repeat the same process for other balls.

- Pan-roast it by drizzling a little oil every time till you find brown-spots on both the sides.

- Serve hot with Coriander-Mint Chutney or a Yogurt bowl :)

SJ's NOTE:

- You can add one small-sized boiled potato for binding, if you are not using rice.

- For rich flavors, use clarified butter (desi ghee) to replace oil. 

Chickpeas-Potato Patties

Protein packed, low fat and delicious patties to add a different element on your burger bun or pita bread! I have previously posted the recipe for Falafel and here is a sibling of that... 

Tiny chunks of chickpeas gives a lovely taste n texture to these patties and that worked for me! You can add finely chopped veggies (carrots, beans etc.) if you wish to make healthier one. I kept them simple n loved serving them as an appetizer or evening snack. 

Makes: 6-8

INGREDIENTS:

1 cup Boiled Chickpeas (Qabuli Chana)

1 Boiled Potato (medium)

1/4 cup Onion cut into thin strips

3/4 cup Breadcrumbs

1 tsp Roasted Cumin Powder

1/2 tsp Red Chilly Powder

1/2 tsp Mint Powder

2 tsp Lemon Juice

Salt, to taste

Oil, to shallow-fry

STEPS TO FOLLOW:

- Grind boiled chickpeas coarsely and transfer it to a big bowl.

- Mash boiled potato and add it along with onions into it. 

- Add 1/2 cup breadcrumbs with all spices and mix everything well.

- Divide the mixture in 6-8 portions.

- Give a desired shape to all patties and coat them with remaining breadcrumbs for extra crispness.

- Heat oil on a shallow-fry pan and put 3-4 patties at time.

- Let it be golden-brown and crunchy on both the sides. Take them out on an absorbent paper to drain excess oil and remain crunchy.

- Serve hot with Coriander-Mint Chutney!

SJ's NOTE:

- You can add fresh chopped mint leaves instead of using mint powder!

- Add more breadcrumbs if it's hard to shape the patties. 

- Arrange a lettuce on burger bun, put this patty and top up with your salad slices n cheese! Burger is ready to serve... 

Sending it to Sowmya's Healthy Diet- Lunchbox -Priya's Versatile Recipes and Guru's Cooking - Kids Special Event!!!

:

Afghani Daal

We had been at Afghani Restaurant named 'Afghan Village' 3-4 times before! I loved each vegetarian dish they have on their menu! Every single dish had its own mild sweet yet distinct flavors... with amazing aroma :)

Thought of replicating the same dishes in-house this week! We had 'Daal & Naan' as an entrée - served with Afghani Bread! Yes... they serve any entrée with their bread n main-course with a plate of shiny, short-grained rice :) 

Here you go with the recipe of a simple, aromatic n protein-rich 'Daal with Brown Lentils'!!!

Makes: 4 servings

INGREDIENTS:

1 can Brown Lentils
1 Garlic Clove (minced)
1/2 tsp Chopped Green Chillies
1 Chopped Onion (medium in size)
1/2 tsp Cumin Seeds
A pinch of Asafoetida (hing)
2 tsp Lemon Juice
1 tsp Cumin Powder
1 tsp Pomegranate (Anaardana) Powder
Salt, to taste
2 tsp Cooking Oil

METHOD:

- Heat oil in a pan and add cumin seeds, hing.
- Once it crackles, add chopped onions, green chillies and minced garlic. Saute it for 30 sec.
- Drain and rinse brown lentils and add it into the pan. Add 2-3 tbsp of hot water in it to form a thick gravy.
- Add all the spices and mix well. Cook for 5 mins till .
- Garnish with coriander leaves and drizzle lemon juice before serving it!

SJ's NOTE:

- Best to serve as a side dish with Indian meal!

Mixed Beans Curry

What's something that you can make quickly when not getting any idea what to cook??!!! I always keep a can or two of various beans available in my kitchen... Reasons: First, I'm a protein-lover! Second, it's so easy to make on lazy evenings ;)

Amazing aroma of onion-garlic gravy warms up the whole kitchen on chilly winter nights! I must say, it's a  quick, healthy and very much economical dish to try!  

Makes: 2 servings

INGREDIENTS:

1 can Mixed Beans

1/2 cup Chopped Onions

3/4 cup Crushed Tomatoes (or Tomato Puree)

1 tsp Chopped Garlic

1/2 tsp Chopped Green Chillies

2-3 tsp Lemon Juice

1 tsp Kashmiri Chilly Powder

1 tsp Coriander Powder

1/4 tsp Turmeric Powder

1/2 tsp Garam Masala

Salt, to taste

1 tbsp Canola Oil

METHOD:

- Drain excess water from a can of mixed beans.

- Heat canola oil in a deep-pan and add chopped onions, garlic and green chillies into it. Saute for a min.

- Once onions are translucent, add crushed tomatoes along with mixed beans.

- Add salt and turmeric powder, mix everything well and cook it covered for around 2-3 mins.

- Mix the other spices and lemon juice into it. Cook for one more min.

- Serve hot with Turmeric Rice.

SJ's NOTE:

- If not using canned beans, you can soak your favorite beans (all together) overnight in plenty of water. Drain and rinse with fresh water in morning and they are ready to be used!

- Adjust salt according to the taste, as canned beans already have a certain amount of salt in it.

Dal Makhani

Name itself denotes a buttery dish that rules as a king of all Indian lentil varieties :) Call it as 'Maa ki Daal', 'Langarwali Dal' or 'Dal Makhani'!!!

This dish caught my full attention due to its simplicity with an authentic desi aroma! It's definitely the one to make you feel the flavors of "Ghar ka Khaana", but you need to put your calorie calculator aside to enjoy it fully :P Serve it simply with a plate of Jeera Rice or some rotis fresh from tandoor... and I bet you will get lost in this rich, protein-packed dish!!! :)

Serves: 2-3

INGREDIENTS:

3/4 cup Black Lentils (Kali Udad Dal)

1/4 cup Red Kidney Beans (Rajma)

1 Tomato (Finely chopped)

1 Onion (Finely chopped)

3/4 tsp Garam Masala

1/2 tsp Red Chilly Powder

3 tsp Ginger-Garlic paste

Salt, to taste

1 tbsp Butter or Clarified Butter (Ghee)

2-3 tsp Fresh Cream

METHOD:

- Wash dal and rajma together and soak in a plenty of water overnight. Add some salt and pressure-cook them for 3-4 whistles in morning. 

- Heat butter/ghee in a pan and add ginger-garlic paste, chopped onions and saute it for a while till onions are translucent. Add chopped tomatoes and cook it for 2-3 mins more.

- Now it's time to add cooked dal and rajma into it along with spices and fresh cream. Mix everything well and cook it for 5 mins. Add a little water if required to make a gravy consistency. 

- Heat a tsp of butter in a tadka pan. Add cumin seeds, hing and a pinch of red chilly powder. Pour this tempering over dal.

- Turn off the heat and cover it with a lid for a minute to infuse a buttery aroma in dal. Serve hot!!! :)

SJ's NOTE:

- As an alternate of red chilly powder, you can use finely chopped green chillies in tadka (tempering).

- It can be served in a classic combo of "Jeera rice and Dal makhani".

Linking it to Nivedhanam's Event - Priya's Versatile Recipes as well as Riappyayan :

Beans Enchiladas

Lots of beans, corn, cheese... Yes, I'm talking about "Beans Enchiladas"! These super saucy enchiladas take total of 35-40 minutes, but when you take it out of oven and have a look, you will feel it worth every second of your work!!! 

I would have preferred cheesy enchiladas with heavily loaded with cheese only, but I convinced myself to say a big NO for 2 reasons:

- I love protein-packed bundles

- And major reason is.. it's not a waist-line friendly idea :P

And yes, I'm not a person to have too spicy food! So adjust 'hot' element according to your taste! :)

Makes: 6

INGREDIENTS:

6 Corn Tortillas 

2 cups Mixed Beans

1 Chopped Onion

1 Garlic Clove (minced)

1/4 cup Boiled Corn

1/4 cup Chopped Capsicum

1/2 cup Yogurt

1 cup Shredded Cheese

Salt, to taste

1/2 tsp Red Chilly Powder

2 tsp Olive Oil

1 cup Enchilada sauce

METHOD:

- Heat olive oil in a pan and add chopped onions and capsicum with minced garlic. Saute it for a min. 

- Add mixed beans, corn, salt, chilly powder into it and mix well. Don't mash them completely. 

- Cook it for 3-4 mins on medium-high flame. 

- Turn off the heat and add yogurt in it. Mix well and keep it aside.

- Grease a baking tray with few drops of olive oil or butter.

- Take corn tortilla on a flat surface, put this beans stuffing in horizontally line and roll it as shown in image.

- Arrange it in baking tray and follow the same process for rest of all corn tortillas.

- Pour enchilada sauce all over it and cover it with shredded cheese nicely.

- Put this baking tray in preheated oven for 15-20 mins on 200 degrees. 

- Smell of melted cheese and enchilada sauce will make you have it hot!!!

SJ's NOTE:

- For mixed beans, I used a combo of chickpeas, adzuki, pinto and kidney beans. You can pick your favorite beans and use them. 

- Generally mild cheddar is used for this dish, but I preferred a combo of parmesan, mozarella and cheddar!

- Warm corn tortillas on flat-pan or microwave as instructed, before using them.

Some dishes are great if made intentionally for the leftovers, as I found my enchiladas were better on the next day ;)

Linking this recipe to Healthy Me, Healthy Us Event hosted by Sizzling Taste-buds. Also, sending the recipe to Favorite Recipes # 13 - One Pot Meal happening at My Cooking Journey and Zesty South Indian Kitchen:

Dal Takatak

Yesterday, it was 3rd time in series when we had beans/lentils dish in our dinner!!! Seems like a season of lentils is back in my kitchen... Actually, I love having protein as a side/main dish or as a salad, if nothing else... But wanted to present a change to my taste-buds, so tried making a variant of very popular 'Dal Fry' and 'Dal Tadka' :)

And believe me, it was super-duper yummy!!! It accompanied paratha so nicely... I didn't even think of having pickle on my plate... :P

A dhaba style "Dal Takatak" with amazing aroma of desi ghee! Give a punch to your simple 'Ghar ka Khana' with this rich, quick and protein-packed dish...

Makes: 3-4 servings

INGREDIENTS:

3/4 cup Tuver Dal

1/4 cup Chana Dal

2 tsp Ginger-Garlic paste

1/4 tsp Chopped Green Chillies

1/4 cup Chopped Onions

1/4 cup Chopped Tomatoes

1 tbsp Ghee

1/2 tsp Cumin Seeds

A pinch of hing

1/8 tsp Turmeric powder

1/4 tsp Red chilly powder

1/2 tsp Coriander powder

1/4 tsp Garam Masala

2-3 tsp Lemon Juice

Salt, to taste

Water, as required

METHOD:

- Soak both dal in plenty of water for an hour. Pressure-cook them in salty water for 4 whistles.

- Heat ghee in deep-pan and add cuming seeds, hing. 

- Once it crackles, add chopped onions along with ginger-garlic paste and green chillies.

- Saute it for a min and when onions are translucent, add chopped tomatoes and cook for 2-3 mins.

- Add boiled dal mixture and all the spices into it.

- Mix well and cook it for 5-7 mins more. Keep stirring in between to maintain a medium-thick consistency  (add some water at this stage, if required).

-  Turn off the heat, mix lemon juice and transfer it to a serving bowl.

- Garnish with chopped coriander leaves and cream before serving!

SJ's NOTE:

- Serve as a classic combo of "Dal Takatak" with Jeera Rice!

- Alternatively, can be served with paratha and a veggie side dish...
- I'm a little generous at times while using ghee for making special desi dishes!!! You can adjust it according to your diet and  taste... 

Rajwadi Khichdi

Serves: 3-4

INGREDIENTS:

1 cup Rice

1 cup Tuver Dal

1/2 cup Potatoes (cut into cubes)

2 tsp Onions (chopped)

1/2 cup Veggies (I used carrot,cauliflower, corn, capsicum)

1/4 cup Green Peas

1 tsp Ginger-Garlic paste (optional)

2 tsp Ghee

1/2 tsp Cumin Seeds

1/2 tsp Mustard Seeds

A pinch of Hing

1/4 tsp Red chilly powder

1/2 tsp Coriander powder

1/8 tsp Turmeric powder

1/8 tsp Pickle Masala

Salt, to taste

METHOD: 

- Soak rice and tuver dal together in water for around an hour.

- Heat ghee in pressure-cooker and add cumin-mustard seeds with hing.

- Once it splutters, add all potatoes, onions, veggies, ginger-garlic paste and green peas. Mix everything well and cook it for a min.

- Add soaked rice-tuver dal in it with around 2 cups of water and stir everything once.

- Pressure-cook it for 4 whistles and let it cool down for 10 mins before opening the lid. 

- "Rajwadi Khichdi" is ready to serve... :)

SJ's NOTE:

- We call it Vaghareli Khichdi with all veggies in simple language, but one of our special friends is used to call it "RAJWADI"... so the credit goes to him :)

- Best to be served with "Yogurt Tadka"!!! Recipe for the same will be posted soon... 

Tacozza

Tired of having Tacos all the time??!!! Try out this variant of the same... Fusion of Mexican-Italian.. Of course, with an Indian touch! :) If you are looking for yummy and healthy options that can be prepared quickly after a tiring day at work, this can serve a purpose... 

Kids are definitely going to love this colorful looking "Tacozza"...!!!

Makes: 4

INGREDIENTS:

4 Soft Taco Shells

2 cups Boiled Kidney beans

1/2 Chopped Onion

2 Garlic cloves (Minced)

1/2 cup Chopped Tomatoes

1/2 cup Shredded Cabbage

1 tsp Dried Oregano

1/4 tsp Chilly Flakes

1 tbsp Olive Oil

1 tsp Tobasco Sauce (or Red chilly sauce)

4 tsp Mozzarella Cheese (shredded)

Salt, to taste

METHOD:

- Heat olive oil in a pan and add onions, garlic into it. Saute it for a while.

- Add boiled kidney beans along with salt, oregano and tobasco sauce.

- Mix it well and cook for around 3-4 mins.

- Mash the mixture with PavBhaji Masher and transfer this 'Refried Beans' to another bowl.

- Take soft taco shell and spread a thick layer of refried beans evenly over it.

- Put your choice of salad, cheese and sprinkle dried oregano on top.

- Bake in pre-heated (180 degrees) oven for around 7-8 mins (or until cheese melts).

- Serve hot!!! 

SJ's NOTE:

- Boiled Kidney Beans: Soak kidney beans overnight in plenty of water. Drain and rinse it in morning and pressure-cook for 4 whistles. 

- I used very less amount of cheese, but you can adjust it according to your taste.
- Taco shells can be prepared and stored ahead of time, so it's quick for anytime biting...

- Tacozza can be folded into half to get the feelings of Tacos!

Linking this recipe to Riappyayan and Guru's Cooking:

 

Dry Mung Daal

"A Thaali" anywhere in Gujarati Dining Restaurant is never complete without serving it in one of the four katoris (bowls) arranged in-line.

"Mung Daal" for a chilly winter, sounds good! Isn't it? It is one of the most popular daal preparations in Gujarat - Easy to digest and protein-rich... :) Also, a soupy version of the same can be served with a plate of steamed rice! 

Serves: 2

INGREDIENTS:

1 cup Mung Daal (skinless)

1/2 tsp Ginger paste

1/8 tsp Green chilly (finely chopped)

1/8 tsp Turmeric Powder

1/4 tsp cumin seeds

A pinch of hing

2 tsp Lemon juice

Salt to taste

2 tsp Ghee

METHOD:

- Wash mung daal properly and pressure-cook it for 2 whistles in lightly-salted water.

- Heat ghee in a pan and add cumin seeds, hing.

- Once it splutters, add ginger-garlic paste and chopped green chilly. Saute it for a while.

- Add boiled mung daal and rest of all ingredients into it. Mix well.

- Cook it for around 2-3 mins and at last, add lemon juice.

- Garnish with coriander leaves and serve hot!

SJ's NOTE:

- Make sure daal is just cooked and not mashed.

- Pressure-cooking (over the other methods of boiling) it keeps the flavors intact.

Linking this recipe to Manju's Kitchen - Priya's Versatile Recipes:

Sprouts Tikki

It I Talk about my mum, I can firmly say tat she will always find out different ways to feed me maximum of protein!!! And if it comes to be anything using sprouts, I simply love it :) "Sprouts Tikki" is the one I got to learn from her... A very tasty and protein-rich replacement of evergreen Aloo Tikki!!!   

INGREDIENTS:

4 cup Mung sprouts

1 tbsp Ginger-Green Chillies paste

1 tsp Chickpea flour (Besan)

2 tbsp Grated Onion

1 tbsp Lemon juice

2 tsp Chopped coriander

1 tsp Coriander powder

Salt to taste 

Oil

METHOD:

- Grind mung sprouts (preferably without water) and keep it in a bowl.

- Add grated onion & besan (add a little more besan, if unable to form tikki shape). 

- Add rest of all ingredients and mix well.

- Heat some oil in flat pan & shallow fry tikkis.

- Serve hot with green chutney.

Falafel Wrap

INGREDIENTS:

1 cup chickpeas (kabuli)

1/2 cup chopped parsley

2 tsp chopped coriander

1/2 cup chopped onion

2 garlic cloves

1/2 tsp roasted cumin seeds

1/2 tsp coriander powder

Salt to taste

1/4 tsp black pepper powder

4 wheat tortillas 

1/2 cup yogurt

1 tsp mustard sauce

1 tsp tomato ketchup

8-10 tomato slices

8-10 cucumber slices

METHOD: 

- Take chickpeas in a bowl full of lukewarm water and soak it overnight.

- Drain them and pressure-cook them for 4 whistles. Drain it again and allow to cool for half hour.

- Combine chickpeas, parsley leaves, garlic cloves, chopped onion, coriander leaves, cumin, salt and pepper in a bowl and mash them all together. (Add cornflour if required)

- Alternatively, mixer grinder can be used to make a thick mixture for balls. 

- Divide the mixture into small balls and flatten them a little.

- Arrange them in lined baking tray, drizzle some oil over them and bake them in preheated oven for 25-30 mins on 200 degrees.

- Take a wheat tortilla and apply yogurt mix onto it. 

- Arrange tomato and cucumber slices and place 2-3 crisp and hot falafel tikkis on it. 

- Fold it a wrap style and roast it on flat-tava with few drops of oil. 

- Serve hot with tomato ketchup. 

SJ's NOTE:

It makes a healthier version of core-mediterranean "Falafel in Pita Bread"... 

- Using wheat flour wrap is a good option than using plain flour wraps.

- Given here is a recipe for oven-baked Falafel (rather than deep-fried), which is a made of chickpeas - a good source of protein. 

Sending it to Swathi of Zesty south Indian Kitchen, Sizzling Tastebuds, Cook's Joy and Jagruti's Cooking Odyssey:

Daal-Baati

My grand-pa, all three mama n a cousin are chilly merchants, running the business for 3 generations! Things that I always find exciting to visit their market is a vast database of red chillies!!! Kashmiri, Resham Patta, Boriya, Jwala etc. etc.... Poor me who can't have a bite of it even :( And the other is watching those Rajasthani workers moving around with big bags dried chillies on their shoulders!

The very first thing comes to your mind is "Dal-Baati" when you think of anything related to Rajasthan!!! and I have preserved a beautiful memory linking those workers and their authentic food :)

Let me say one thing, each person at my maternal Family is a big-time foodie... A plate of sweets or some hot-n-spicy delicacy, doesn't matter - It's all tasty to them!!! Many a times I have had Rajasthani food with them... prepared in-house or in restaurants. 

But if I talk specifically about 'Dal-Baati'... I'm still trying to get that taste I had around 10-12 yrs back, when a bunch of those Rajasthani workers cooked for our whole family at my Grand-Pa's place! Those baatis cooked in hand-made (soil) tandoor to go with super-perfumed panchmel daal and pungent garlic chutney!!! Since then, I have been trying to get those flavors and yes, I'm nearly touching that line now :) 

Makes: 2-3 servings

INGREDIENTS:

For Baati--

1 cup Bhakhri Flour (coarse wheat flour)
1/2 cup Wheat Flour

1 tbsp Semolina

1 tsp Baking Powder

1/2 tbsp Clarified butter (ghee)

1 tsp Ajwain (carom seeds)

Salt, to taste

For Daal--

1/4 cup Tuver dal

2 tbsp Chana dal
1 tbsp Mung Dal (yellow)

1/2 cup Mung dal (green)

1 tsp Udad Dal

1 Chopped Onion

1 cup Tomato Puree

2 tsp Ginger-Garlic Paste

1 tsp Coriander Powder

1 tsp Red chilly powder

1/2 tsp Garam masala 

1 tbsp Lemon juice

Salt, to taste

STEPS TO FOLLOW:

- Mix all the ingredients of baati and knead a medium hard dough using lukewarm water. Cover with a cling wrap and keep it aside for an hour.

- Make small balls out of it and bake it in preheated oven on 180 degrees for around 15 mins. Turn them once n bake again for 10-15 mins.

- Melt clarified butter in a big bowl and put these baati into it for a few mins (ideally for an hour).

- Soak all dal for in plenty of water for 1-2 hours and pressure cook them for 4 whistles. Drain excess water leaving a little inside to make thick-dal consistency.

- Take some ghee (clarified butter) in kadai. Add chopped onions, ginger-garlic paste and saute it for a min.

- Add tomato puree and cooked daal with remaining stock. Mix everything well. 

- Add all the spices into it and cook covered for around 5-7 mins. 

- Serve hot wit soaked baati, home-made garlic chutney and fried green chillies!!!

SJ's NOTE:

- 'Churma' is the best sweet you can serve with Dal-Baati! To make it their way:

Roughly crush a few baati (straight from tandoor) in a bowl, add generous amount of clarified butter (hot n melted) and a spoonful of ground sugar (adjust to your taste)... Mix everything and serve! 

- To prepare green chillies:

Heat a tsp of oil in a sauce-pan. Add cumin seeds and a pinch of hing. Let it crackle and then add green chillies (cut/chopped/sliced) and saute it for a min. It's ready to serve! 

Dal Pakwan

Ingredients

For pakwaan

-------------

Maida (1/4)

Wheat flour (1/2)

Sooji (1/4)

Salt

Oil

For dal

-------

Chana dal (soaked for 2 hrs)

Shah jeera

Cumin seeds

Red chilly powder

Haldi powder

Salt

Amchur powder

Garam masala

Oil

Method

1. Mix maida, sooji and wheat flour and add salt. Knead a soft dough.

2. Roll into big sized poori, prick with fork and deep fry till it becomes crisp.

3. Boil soaked chana dal in pressure cooker (should not be mushy).

4. Heat oil in kadai and add boiled dal with all masalas, water and mix well. Cook for 5 mins.

5. Take a pakwan in plate and pour dal over it.

6. Serve hot with garlic chutney, chopped boiled potatoes, chopped onions-tomatoes on top.