Sweet-Sour-Spicy Chutney

This is a versatile chutney that goes along with dahi vadas, samosas, kachories and many other chaat dishes. This can be used in place of tamarind chutney, as a tang provide by dry mango resonates the same flavour. It is easy to store at room temperature, in a air tight container, for up to 3-4 months.

Ingredients:
1/2 tbsp black pepper powder
1/4 tbsp clove powder
1/4 tbsp cinnamon powder
1/2 tbsp green cardamom powder
1/4 tbsp mace(javitri) powder
1/8 tbsp nutmeg powder
1 tbsp ginger powder
4-5 pods Black cardamom powder
2 flowers of star anise
1/2 tbsp fennel seeds powder
1/2 tbsp fennel seeds - whole
1/4 cup chopped roasted cashews
1/4 cup chopped roasted almonds
1/4 cup chopped roasted pistachio
1/4 cup chopped roasted charoli
1/2 cup chopped raisins
7-8 chopped dates
400gm jaggery
1 and 1/4 cups Dry mango(Amchur) powder
1/4 tbsp salt
1/4 tbsp black salt
2 tsp red chilly powder
1/2 tbsp roasted cumin powder
2 and 1/2 cups water

Method:
1. Mix all the ingredients in a big non-stick pan and boil, stirring continuously on medium flame for 20 minutes.
2. Once the chutney cools, decant in a clean airtight container and store at room temperature.

Dahi Vada

Popular Indian dish, specially enjoyed on warm summer nights! This is a great dish to take to potlucks and serve in parties.

Ingredients:
325gm Urad Daal
1-2 tsp Asafoetida(Hing)
Salt
Sugar
Black salt
Roasted Cumin powder
Red chilly powder
Tamarind chutney
Pomegranate seeds
Oil for frying
1 tub of regular whole milk yogurt

Method:

Vada recipe
1. Soak Urad daal, hing and 1/4 tbsp salt in water for 5 hours.
2. After 4 hours, make a smooth paste of soaked daal.
3. Whip this paste into a light and airy mixture.
Note: You can use hand spatula or an electric whisk for this purpose.
4. Make small balls of this mixture, and deep fry in hot oil.
5. Remove the fried balls and directly place them in a big pot containing water. Let them soak in the water for 2-3 hours. Set aside to chill.
6. Before serving these, take out the soaked balls and place them in yogurt mixture for at least an hour.
7. Right before serving, sprinkle the yogurt and ball mixture with roasted cumin powder, black salt, red chilly powder, tamarind chutney and some pomegranate seeds.

Dahi recipe
1. In a big bowl, beat yogurt, salt and sugar with very little water until it makes a smooth and creamy mixture. Set aside to chill.

Banana Walnut Bread

Quick and easy bread to use up the ripe bananas sitting on your counter by the end of the week!

Ingredients:
1/4 cup melted butter
1/4 cup brown sugar
1 cup flour
1/2 tbsp baking powder
1/4 tbsp baking soda
1 large ripe banana/2 small ripe bananas
1/4 cup chopped roasted walnuts
Some chocolate chips (optional)
Some Turbinado or Demerara sugar to sprinkle on top (optional)

Method:
1. Mash the ripe banana(s) into a large mixing bowl.
2. Add other ingredients, except the turbinado or demerara sugar, to the banana mash.
3. Pour the mixture in a loaf pan, sprinkle with turbinado or demerara sugar on top and bake at 350F for 30 minutes.
4. Let it cool and then cut in slices.

Chickpea salad with Couscous

This is a no onion, no garlic recipe. Simple, clean, delicious and quick - this is great for the days when you have acidity and want light food. This quantity would serve around 3 adults.

 

Ingredients:
Couscous
1 cup uncooked couscous
1 and 1/2 cup boiling water
Handful of chopped coriander
Some freshly grated ginger
Some chopped raisins
Chilly powder or Black pepper powder
Salt to taste
Optional: A hint of Cinnamon powder

Chickpea Salad
3/4 cup uncooked chickpeas
1/4 red bell pepper
1/4 green bell pepper
1/4 yellow bell pepper
2 small radishes
1 medium size tomato
1/2 cucumber
1 lime
Handful of chopped coriander
Olive oil
Salt and pepper to taste

Method:
Couscous

Uncooked couscous

1. In a large bowl, mix couscous, salt, pepper, cinnamon powder, grated ginger, coriander and raisins. Cover with boiling water, cover with a lid and set aside(for at least 5-7 minutes or according to packet instructions).

Cooked and fluffed up couscous

Chickpea Salad
1. Cook the chickpeas in one of the following ways:

• cook unsoaked chickpeas with salt and water for 45 minutes in an electric pressure cooker
• cook overnight soaked chickpeas with salt and water for 25 minutes in an electric pressure cooker
• use canned chickpeas
• use any other method to cook chickpeas that you prefer

2. Chop the vegetables - yellow, red and green peppers, radishes, cucumber and seeded tomato - in small cubes.

3. In a large mixing bowl, mix cubed vegetables, cooked chickpeas, coriander, olive oil, juice of one lime, salt and pepper/chilly powder.
Cover and let this rest for 5 minutes until the dressing is nicely absorbed.

Enjoy this as a light and quick meal.

Chicken Clear Soup

Try this recipe on a cold and windy weekend to warm your heart. It's a dish that will take a little longer time to cook on stove, but very little time off your schedule! :)

Ingredients:
1 whole chicken
2 medium sized carrots, cut in big chunks
5 celery stalks, cut in big chunks
1/2 leek
2 bay leaves
One bunch cilantro stalks
10-15 thyme leaves stems
2-3 tbsp peppercorn, lightly crushed
5-6 cloves
Salt to taste
Chopped cilantro leaves for garnish
Water

Method:
1. Tie bay leaves, cilantro stalks and thyme leaves in a small bundle.
2. In a big stock pot, place sliced carrots, celery stalks, leek, herb bundle, peppercorns and chicken with skin on(pat dry the chicken with paper towel before using it).
3. Fill the pot with with water until the chicken is barely covered, no more(otherwise soup will not be flavourful).
4. Bring the water to boil and then lower the heat. Partially cover the soup with a lid and simmer the soup for 90 minutes on medium to low heat such that there is a constant gentle simmer.
Note: You can remove the white scum that forms on the top of the soup during the initial boil.
5. After 90 minutes, take out the cooked chicken carefully in a big plate. Strain the soup and set aside. Check the soup seasoning for salt, pepper and thyme. Adjust seasonings according to taste.
6. Remove the meat from the chicken bones and put the bones back in the soup. Bring the soup to a boil and then simmer with a lid on for another 40 minutes.
7. Strain the soup through a paper towel to remove any access fat and serve hot!

Lemon and Nuts cake

Something that is crumbly and sweet, yet gives a good feeling of being healthy without weighing down on your conscience. This cake is perfect for late afternoon snack as it is perfect compliment to morning your cup of java. Enjoy this delicious and super easy lemon, yogurt and nuts cake!

Ingredients:
150gm all purpose flour
1/2 cup coconut sugar
1/2 cup almonds
1/2 cup walnuts
1/4 cup pistachios
1/4 cup cashews
1/2 tbsp baking powder

1/2 cup vegetable oil
1/4 cup honey
1 cup yogurt
1 egg
1 lemon zest

Method:
1. In a processor, make a rough flour out of all the nuts.
2. Add this nut mixture with all purpose flour, coconut sugar and baking powder.
3. In another vessel, mix egg, lemon zest, yogurt, oil and honey.
4. Now mix together these wet and dry ingredients.
5. Bake at 165C/325F for 40 minutes in a 9"x9" pan.
6. Cool on a wire rack and serve.

Veggie Protein Bowl with Barley

Quick, easy and healthy recipe is all this is!

You can cook cook and assemble this in 15 minutes or under!

If you were to cook barley while making this recipe then you will have to allow yourself additional 20-25 minutes to cook barley itself.

I often eat this as a workday lunch and most of the time I make it hot during lunch itself!

Ingredients:

Cooked barley

Some small paneer/cottage cheese cubes(to make it Vegan, you can substitute with firm tofu)

Veggies medley - cauliflower, broccoli, carrots, beans, snowpeas

Some salt and pepper to season

Some soy sauce

Schezwan sauce

Some coriander to garnish

Method:

1. Heat some ghee or oil in a non-stick skillet.

2. Add the veggies medley and saute for a minute on high heat.

3. Season with salt and pepper and saute for another minute.

4. Add paneer cubes and saute for a minute until they are just warmed through.

5. Then add a dash of soy sauce and 1 table spoon of schezwan sauce.

6. Turn off the heat and assemble as follows:

     - Fill the bottom of the bowl with warm cooked barley.

     - Top it with the paneer and veggie mixture.

     - Garnish with some coriander.

     - Don't wait for anything and JUST EAT! :)