Carrot Halwa (Sweet)

Chana Chinese Bhel (Chickpeas)

                                                                    

Ingredients- 

1 cup Chickpeas soaked overnight   

1/2 cup cornflour ( gluten-free is fine too)
3-4 cloves garlic
1-inch ginger 
1 medium red onion 
1 green bell pepper 
1 red bell pepper 
few stalks of green onions
2 teaspoon cooking oil
2 teaspoon schezwan sauce 
2 teaspoon soy sauce 
2 teaspoon vinegar 
2 teaspoon siracha/ chilli paste/sauce 
salt and pepper as per requirement/taste 

Method- 

1. Boil the chickpeas with 1 teaspoon salt, in an open pot or pressure cooker/instant pot for 2-3 whistles unitl they are cooked and soft. 
2. Strain
3. Toss the chickpeas with the cornflour until all are well coated with the flour.  Heat oil to a high temperature to fry the tossed chickpea and fry until they turn brown and crispy.  Reduce heat to medium if the oil is too hot.  Strain from oil and set aside to cool on a paper towel. 
4.  Chop all vegetables separately 
5. In a wok/deep bottom vessel heat 3-4 teaspoon oil
6. Add garlic and ginger and let it cook for a minute
7. Add chopped onion and let it fry for a few minutes as it changes translucent 
8. Add the bell peppers (Both) fry for a minute 
9. Add all the above sauces and mix well. Let it cook for 1-2 minutes
10.  Add the cool tossed chickpeas 
11. Mix well and garnish with spring onions. 
12. Serve as is or with white rice. 

    Don’t forget to tell me how it turned out. 

Lamb Chops and Mash on my plate

Lamb Chops and Mash on my plate 

Ingredients 

Lamb Chops

1. 4-5 nice big juicy lamb chops
2. 4 cloves garlic - chopped
3. 100 grams of butter
4. 1-2 sprigs of fresh thyme
5. 1-2 sprigs of dry or fresh rosemary 
6. salt
7. pepper 
8. Crushed red chili pepper (optional)

Mashed Potatoes 

1. 4-5 boiled and peeled potatoes 
2. 1/4 cup milk
3. 1 tablespoon sour cream
4. 1 teaspoon garlic powder 
5. 1 teaspoon oregano 
6. 1 teaspoon pesto sauce/ fresh parsley 
7. salt to taste 
8. pepper to taste 
9. 2 tablespoons butter

Method 

Lamb Chops 

1. marinate the lamb chops with salt and pepper and set aside for 20-30 mins
2. In a flat pan add the butter and chopped garlic 
3. On medium head lay in the lamb chops and keep turning until done 
4. Add thyme, rosemary, and chili pepper (optional) to the butter and coat the lamb chops with the liquid 
5. Serve when done according to your flavor 

Mash- 

1. In a pot, on low heat, melt the butter. 
2. Add milk and the mashed boiled potatoes 
3. Add all the above ingredients. 
4. Add cream in the end when the flame is off. 

Serve with salad and wine. You can add some buttered toast or garlic bread to accompany the meal. 

Don’t forget to tell me how it turned out. 

Kofta Curry

Koftas 

Ingredients 

1. 1 Lauki (Bottle gourd)
2. 3 boiled potatoes 
   
3. 1 cup chickpea flour 
4. 3-4 cloves of garlic
5. 1-inch ginger 
6. 1 large or 2 medium onions 
7. 4 tomatoes 
8. 2 green chillies (optional)
9. 1 teaspoon chilli powder 
10. 1 teaspoon turmeric 
11. 2 teaspoon coriander powder 
12. salt to taste 
13. vegetable oil 1 cup to fry the dumplings 
14. 2 tablespoon vegetable oil for the curry 
15. fresh coriander for garnish 

Method 

1. Medium grate the lauki and ginger, with clean hands take ball sizes of the lauki and squeeze out all the excess water as much as possible in a bowl, keep the squeezed lauki in a separate bowl. We will use the squeezed liquid later.
2. Add boiled potatoes to the squeezed lauki. Crush and knead it in. Add spices- salt, 1/2 spoon chilli powder, 1 teaspoon coriander powder. Add chick pea flour and knead all well. Do not use water as lauki has its own water. Keep the mixture as dry as possible. Roll into meatballs size balls. 
3. Heat oil in a pan and when it reaches medium heat start frying the balls (pakodi). Do not fry on high flame or they will burn from the outside and stay raw in the middle. 
4. Keep aside. 
5. For the curry grind the garlic and onions together. Heat oil in a pan and add the onion-garlic mixture. Fry until golden brown. 
6. Grind tomatoes separately and add to the onion-garlic mix in the pan. 
7. As it comes to splatter, add spices and green chillies sliced. 
8. Add 2 cups of water. 
9. Simmer 5-10 mins. 
10. When ready serve the curry over the balls in a separate bowl and garnish with fresh cut coriander. For best results let the lauki balls (Pakodi) sit in the curry for 5 minutes before beginning to eat.
11. Eat with roti, naan or basmati rice. 

Don’t forget to tell me how it turned out. 

Palak-Corn-Paneer

Palak-Corn-Paneer

Ingredients

1. 1 bag or 2 bunches of Spinach (Palak)
2. 1 slab of paneer 
3. 1 cup of frozen corn or 2 fresh grated corn (optional)
4. 1/4 cup tomato puree 
5. 3-4 cloves of garlic
6. 1 teaspoon cumin
7. 1/2 teaspoon red chilli powder 
8. 1 tablespoon coriander powder 
9. salt to taste 
10. 2 tablespoons cooking oil
11. 2 tablespoon sour cream (optional)

Method 

1. Boil a big pot of water 
2. Put in the spinach once it comes to a boil.
3. Boil for 5-10 mins, strain and keep to cool
4. Roughly puree the spinach in a mixer once cool
5. In a pan heat the oil, add cumin and garlic.
6. Once it begins to splutter add red chilli powder and coriander powder 
7. Add the spinach and stir until it begins to change colour. 
8. Add corn and tomato puree
9. Mix well and cook on medium heat for 5 minutes
10. Add paneer and cream and stir until the paneer is covered with the palak.
11. Turn heat off and serve with warm naan bread 

Don’t forget to tell me how it turned out. 

Daal Ki Poori

Daal Ki Poori

Ingredients

1. 1 cup Yellow Moong Daal 
2. 2 cups whole wheat flour 
3. cooking oil 
4. 1 teaspoon salt
5. 1 tsp cumin
6. pinch asafoetida 
7. 1 tsp chilli powder 
8. 2 tsp coriander powder 
9. 1 tsp Garam Masala 
10. 1 cup water 
11. Green chillies and fresh coriander (optional)

Method-

1. Soak moong daal in hot water after washing it for 2-3 hours 
2. Make whole wheat dough with water and 1 tsp oil until firm 
3. In a frying pan heat oil put the asafoetida and cumin until they splatter. 
4. Drain daal and put it in on medium heat. 
5. Mix the rest of the spices and fry for a bit until all is mixed.
6. Do NOT add water. 
7. Turn heat off and let daal cool down
8. Grind the daal mix coarsely in a mixer.
9. If you are going to add fresh green chilli and coriander add it after grinding 
10. Heat frying oil (2 cups min) 
11. Roll ball of whole wheat to form a flat circle 
12. Put a spoon of daal mix in the centre
13. Fold the roti from all side inside to form a bag with all ends meeting in the centre 
14. Start rolling gently
15. Use oil to keep dough smooth and not stick 
16. Test frying oil put in a piece of dough and it should fry immediately.
17. Put in the rolled in filled poori. 
18. Fry it
19. Put it out on a paper town to soak in the extra oil 
20. Serve with your favourite curry or just plain Yogurt 
21. Warning- the oil can get too hot and start burning the porous to temper the heat as per required but not too low or the dough will be raw. 

Don't forget to tell me how they turned out ??😁