Tangy Achari Chana Pulao

This is one of the best pulao from my kitchen, and my husband is very fond of this, till now many friends and relatives have tasted it, and everyone loved it. I pack this for lunch too because Chickpeas (Kabuli Chana) are very fulling and healthy option. This is tangy, highly fragrant and pickle flavour pulao that one can't resist without. This recipe is with some twist other than adding pickle, i tried and it came out so colourful with great aroma.


Ingredients:

• 1 and 1/2 cup Cooked Rice
• 1/2 cup overnight Soaked Chickpea (Kabuli Chana)
• 1 Onion cut into slices
• 3 cloves Garlic miched (finely chopped)
• 2 Dry Red Chilli
• 1 teaspoon Turmeric Powder
• 1 teaspoon Red Chilli Powder
• 1 teaspoon Fennel Seeds Powder or Fennel Seeds
• 1 teaspoon Shah Zira (Cumin Seeds small)
• 1 Green Chilli Chopped 
• 2 tablespoon + 1 teaspoon Mango Pickle Paste
• 1 tablespoon Chole Masala
• 1 tablespoon chopped Coriander
• 1 Tomato cut into wadges
• 2 tablespoon Oil + 1 tablespoon Ghee
• Salt to taste

Method:

Pressure cook soaked Chana, add salt and 2 cups of water, for 2-3 whistle, drain water, keep aside ( or till it get cooked and soft). Heat oil and ghee in pan together, add cumin seeds, fennel seeds and garlic and wait till seeds start cracking. Add onion, green chilli, dry red chillies and saute till onion turn light golden colour. Add turmeric powder, chilli powder, and chole masala cook at medium flame for 1 minutes, than add pickle paste mix well and add boiled chana and cook for few minutes or till oil gets separates. Mix cooked rice well with chana pickle masala and cover the lip and cook for 5-7 minutes. Garnish with Fresh coriander and Serve Hot.



Hope you enjoy the recipe...!!

Notes* 

• You can add Chilli Pickle Paste too, i use Mother's Recipe Mango Pickle.
• If rice seems dry sprinkle few drops of water for nice soft texture. 

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Creamy Potato and Herbs Open Sandwich

The Components of these sandwiches are relatively straightforward, but the results are revelation. And with boiled potato, and dry herbs with cheese, they are wonderful main course option for vegetarian like me. I was left with one boiled potato and few breads reaching last date of use, so i thought to make creamy cheesy spread for sandwich with a little twist. Hope you like the idea.. Enjoy the recipe.

Serving 2 slice

Ingredients:

• 1 Boiled Potato and finely chopped
• 1 small chopped Onion
• 2 Whole-Meal Bread
• 1 teaspoon Butter for spread
• 1 teaspoon Parsley chopped
• 1/2 teaspoon Dry Basil
• 1/2 teaspoon Dry Oregano
• 1/2 teaspoon Pepper Powder
• 2 tablespoon thick Yoghurt
• 2 tablespoon Parmesan Cheese
• 1/2 teaspoon Roasted Cumin Powder
• 1/4 teaspoon Chilli Flakes
• Salt to taste

Method:

In a Bowl mix well all the ingredients with chopped potatoes and keep aside for 10-15 minutes for marination. Heat pan and grill bread with butter. Spread the mixture over slice of bread and serve with sweet chilli dip.


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Black-Eyed Beans Masala (Lobiya)

I started cooking Lobiya after marriage because my husband love it. I make this in Tomatoes and Onion gravy with hint of garlic. Lobiya masala goes well with rice so sometimes here its just Rice and Lobiya masala for dinner. Hope you enjoy the simple and tasty recipe.

Ingredients:

• 1/2 cup soaked Lobiya for 5-6 hours
• 1 chopped Onion
• 2 chopped Tomatoes
• 1 teaspoon Ginger Garlic paste
• 1 Green Chilli chopped
• 1 teaspoon Garam Masala
• 1 teaspoon Red Chilli Powder
• 1/2 teaspoon Turmeric Powder
• 1 teaspoon dry fenugreen leaves (Kasuri Methi)
• 1/2 teaspoon Chaat Masala                
• 1 and 1/2 teaspoon Coriander Powder
• 1/2 teaspoon Cumin Seeds or Powder
• 1/2 teaspoon Fennel Seeds
• 5-6 Curry Leaves
• 1 tablespoon fresh Coriander
• 2 tablespoon Oil
• Lime Juice
• Salt to taste

Method:

Pressure cook soaked Lobiya take 2-3 whistel or till it get cooked. Heal oil in pan add cumin seeds, ginger garlic paste, curry leaves, green chillies and chopped onion sauté till onions gets golden brown in colour than add chopped tomatoes and saute till oil get separates. Add coriander powder, chilli powder, garam masala, chaat masala, fennel powder and cook for 2-3 minutes or till onion and tomatoes look like a paste. Now add boiled lobiya, reduce the flame and cook for 5-67 minutes. Garnish with fresh coriander and add lime juice before serving.

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Pragati..!!

Instant Methi Paratha

I am not going to open ready made paratha and than heat it for my meal :D Instant as i say because this recipe doesn't required fresh Methi leaves (Fenugreek) so i am not going for any washing, cleaning and chopping of Methi leaves. This is my saviour when i am out of veggies or don't feel like cooking so much but still want something good for taste. Hope you like the idea and recipe.

Preparation time: 5 minutes

Cooking time: 10 minutes 

Serving for 4-5 Paratha

Ingredients:

• 1 cup wheat flour (Gehu ka aata)
• 1/2 cup Besan (Gram flour)
• 2 tablespoon Oil
• 1/2 teaspoon Chilli Powder
• 1/2 teaspoon Roasted Cumin Powder (optional)
• 1/2 teaspoon Black Salt
• 1/2 teaspoon Garam Masala
• 1/2 teaspoon Chaat Masala
• 1/3 cup dry Fenugreek leaves (Kasuri Methi)
• 1 teaspoon Ginger Garlic Paste
• 1 tea spoon Green Chilli and Coriander paste (Dhaniya Chutney)*
• 1/2 cup hot Water
• Salt to taste

Method:

Add dry fenugreek leaves in hot water, mix well and keep aside for 5 minutes. Now in bowl take wheat flour, add garam masala, chilli powder, ginger garlic paste, black salt, chaat masala, salt, green chilli dhaniya cutney (*if you don't have than add fresh coriander and chopped green chillis) cumin powder, and oil mix well everything with flour. Now add hot water with dissolved fenugreek leaves to the flour little at time and make it to a soft dough. Divide the dough into 4-5 equal portion, band roll out each portion into a circle of 6" diameter. Heat tawa and cook each paratha applying little oil turning occasionally, till golden brown spots appear on both the sides. Serve hot with Tomato Chutney or Curd.

 

This taste as good as fresh methi paratha infact much better methi aroma than original one.



Notes* 
Keep side dough for resting for 10-15 minutes before rolling it make soft paratha.
Add water as per requirement. You can add green chutney too with dough for little spicy flavour.



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Indo-Chinese Fried Rice

As i have mention my recipe title as Indo-Chinese, i hope most of the people agree with me that what we eat as Chinese food is not authenticated Chinese food, specially the one we cook at home. We Indians get our own flavours in anything we wish for, right :) and Indian Chinese is very famous in India specially street food corners and at small restaurants. I am very fond of Chinese food and love that much that i crave for that soya sauce aroma very often. I remember it was started after my schooling and specially whenever i eat out with friends i just go for Chinese items, and after marriage though gradually my husband too took this taste this much that in Hyderabad we use to eat Chinese dishes almost every week for dinner and that was one of best taste Chinese food i have ever tasted. So this is one of few Chinese recipe i make often, hope you enjoy this.

Ingredients:

• 1 Cup Cooked Rice ( i use long grain Basmati)              
• 4-5 chopped Button Mushroom
• 1/4 cup Carrots, cut into long strips 
• 1/4 cup shredded Cabbage
• 1/3 cup chopped Broccoli
• 1/3 cup chopped Cauliflower
• 1/2 cup mix Green and Red Capsicums (Bell Pepper)  
• 1/4 cup Beans 
• 1/3 cup Onion cut into long slices 
• 3-4 Baby corn
• 1/3 cup chopped Spring Onion
• 2 tablespoon chopped Celery
• 2 tablespoon Parsley (alternative fresh Coriander)
• 4-5 Garlic cloves minced
• 1/2 tablespoon dark Soya sauce (if using light soya sauce use 1 tablespoon or more)
• 2 tablespoon Vinegar 
• 1-2 tablespoon Chilli Sauce (as per taste)
• Pinch of Ajinomoto (MSG) (Optional)
• 3 tablespoon Oil
• Salt to taste

Method:

Add Broccoli, Carrots and Cauliflower in boiling water for 2 minutes, drain and keep side.
Heat oil in non stick pan, add MSG, ginger, Onion, Capsicums, Cauliflower, Broccoli, Mushroom and Beans and sauté well for 2-3 minutes on high flame. Add all the Sauces, Vinegar, Salt , Celery cook for 1-2 minutes than add cooked Rice slowly mix well with sauces and vegetables. Toss on high flame for 2-3 minutes and Garnish with Spring Onion, Parsley and serve hot with slice of onion and lemon.


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Pragati..!!

Spiced up Bombay Pav Bhaji..!!

Yesterday it was lunch time with friends at my place so i thought to make it super Sunday and prepare Pav Bhaji and Chinese Friend Rice followed by desserts and than latter post meal tea. We had great time. Its famous street food originally from Bombay (Mumbai) called as Bombay Pav Bhaji, this is one of our favourite food and we love home made that much that we hardly eat this outside in any restaurants. Its comforting, easy, and tasty with full of veggies so indulge as much as you want guilt free. Though this recipe is not very time consuming but be prepared for some good amount of chopping. I chopped and chopped and chopped :D ..!!

Serving for 4
Preparation time: 15 minutes
Cooking time: 25-30 minutes

Ingredients:

• 12 pav Buns (I use Hamburger Buns)
• 5-6 boiled and peeled Potatoes (medium size)
• 1/2 cup Green Peas
• 1/2 cup Cabbage chopped 
• 1/4 cup Cauliflower chopped 
• 2 Onion chopped + more for garnishing
• 3 Tomatoes chopped 
• 3-4 Garlic cloves chopped
• 1 teaspoon ginger paste
• 1 Green Chilli Chopped 
• 1/3 cup green Capsicum chopped 
• 3 and 1/2 tablespoon Pav Bhaji Masala (i use Everest)
• 1/2 teaspoon Chaat Masala
• 1 tablespoon Lime juice
• 1 teaspoon cumin powder
• 1 teaspoon chilli powder
• 2 tablespoon Butter and more to spread on Pav
• 2 table spoon Oil
• 1 tablespoon chopped Coriander 
• Salt to taste

Method:

Pressure cook lightly chopped capsicum, cauliflower, and cabbage, drain and keep aside. Heat oil and butter together in a pan and add garlic, ginger, green chillies, sauté than add onion sauté till become golden brown in colour. Add tomatoes and cook till it get mushy and soft. Add boiled vegetables and cook for 1-2 minutes. Now add cumin powder, chilli powder and pav bhaji masala, chaat masala and cook till oil separates and add mashed potatoes and mix well with the help of vegetable masher to blend it with all the spices and flavour. Garnish it with green peas and fresh coriander and add lime juice. Add water as per your requirement.

Toast the pav on hot flat pan ( Indian Tava) with some butter, serve bhaji with these toasted pav with some chopped onion and lime.

Tips*

• I prefer brown bread instead of Buns as healthy alternatives. 
• You need not to use all the vegetables for bhaji, you can add or eliminate and make whatever available for you. (add more veggies like Carrots, Beans, Sweet Corn etc.)

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Pragati..!!

Stuffed Capsicums with Cheesy Veggie Rice

These weekends really makes me lazy and this time my fridge was full with capsicum and bell pepper, few bought by hubby and few by me thinking will use them with some filling or stir fry for recipes, but then sometimes  it didn't go as i planned. So it was a time to show stuffed magic with capsicum and bell pepper, and hubby too wants to eat stuffed capsicums from quite a long time and keep telling i should try something, so here was idea to make it for lunch and which is fulling and tasty and yes ofcourse it should not required lots of time and efforts. I have used Parmesan Cheese you can use Jack Cheese or Cheddar Cheese which ever you like and here comes the recipe of our joint efforts for this weekend. which was super delicious with kick of garlic and  herbs with Italian taste.

Ingredients:

• 2 green Capsicum
• 2 red Capsicum ( Bell Pepper)
• 1/4 cup Parmersan Cheese 
• 1/2 cup Rice cooked 
• 1/2 tablespoon Tomato Purée 
• 1 Onion chopped
• 1 Tomato chopped and seedless
• 3-4 Button Mushroom white chopped 
• 1/4 cup Celery chopped
• 3-4 cloves Garlic minced
• 1 tablespoon Parsley chopped
• 1 tablespoon Basil chopped 
• 1 teaspoon Black Pepper ground
• 1/2 tablespoon Cider Vinegar 
• 3 tablespoon Olive oil
• Salt to taste

Method:

Preheat oven at 180 Degree Celsius. Line a roasting pan with baking paper or with aluminium foil. Slice tops from Capsicums, reverse tops and scoop out seeds and membrane. Keep aside.
In a non stick pan heat oil add garlic, celery, onion till stir till it turn light golden brown. Add mushroom, tomato purée stir well for 1 minute on medium flame than add basil, parsley, black pepper powder, and cider vinegar and simmer for another 2 minutes on low flame. Now add rice and sauté well, add salt and remove from fire and add cheese and mix well.

Fill each pepper with rice mixture  and sprinkle each with little of remaining cheese. Replace tops, place pepper on a baking tray and bake for 25-30 minutes or till pepper have soften slightly. Serve hot.


Notes*

I have divided rice mixture into 2 parts and mixed cheese with one part and one i left plain. For half the time i have baked stuffed capsicums without the tops to get that nice baked colour and remaining time with cover at tops.

I am using fan on mode oven so cooking time can vary oven to oven.

Personally we like Cheese stuffed capsicums more than plain rice version, and red pepper taste mild and goes well with cheese compared to green capsicums. As green pepper have strong taste and may over powder your Italian flavour so next time i am going with red and yellow bell peppers.

Hope you Enjoy the recipe...!
















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Pragati..!!