Chickpeas spicy curry | North Indian style Chole masala recipe

This is very delicious, flavorful and one of the satisfying meal. Chole masala or chana masala is a north indian Panjabi cuisine of India. Chickpeas are good source of protein. Chickpeas are spiced with the gravy made from onions, tomatoes, garam masala and dry mango powder with other spices.

It can be served with Bhature (a fried leavened Indian bread), Puri (a fried unleavened Indian bread), naan (leavened, oven-baked flatbread) or Rice.

Now let’s see the north indian style recipe to make a chole masala.

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Preparation time Cook time Course Servings
8-10 hrs 40 minutes Main 4

INGREDIENTS:

  1. 1 cup white chickpeas
  2. 2 medium size tomato, paste
  3. 1 medium size onion, finely chopped
  4. 1 teaspoon ginger-garlic paste
  5. 1/4 cup fresh coriander, chopped
  6. 1 tablespoon oil
  7. Salt to taste

SPICES:

  1. 1/4 teaspoon turmeric powder
  2. 1/2 teaspoon cumin seeds
  3. 1/2 teaspoon red chilli powder
  4. 1 teaspoon garam masala
  5. 1 teaspoon coriander powder
  6. 1 teaspoon dry mango powder
  7. 1 teaspoon pomegranate powder
  8. 1/4 teaspoon kasuri methi

INSTRUCTIONS:

  1. Soak 1 cup of chickpeas in water for 8-10 hrs.
  2. Cook the soaked chickpeas in pressure cooker or in a deep pan. Cook until soft.DSC_0020 (2)
  3. Heat oil in a pan. Add cumin seeds. Add chopped onions. Saute for few minutes until the onions starts to soften.
  4. Add ginger garlic paste and stir until aroma evaporates. New Phototastic Collage
  5. Then add turmeric powder, red chilli powder, coriander powder, dry mango powder, pomegranate powder, garam masala and continue to saute. If you want you can add more spices according to your taste.
  6. Add tomato paste. Stir for couple of minutes until color changes to brown. New Phototastic Collage1
  7. Then add cooked chickpeas, salt to taste and mix well then and 1 cup of water. Cover the pan and cook for 15 minutes on low heat. New Phototastic Collage3
  8. Now to enhance the taste add kasuri methi and chopped coriander and simmer for 2 minutes. Turn off the heat. DSC_0072 (2)
  9. Transfer chole masala into a bowl and serve with bhature, puri, phulaka, naan or rice with onion slices or salad. DSC_0085
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Banana Pineapple Orange smoothie

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A smoothie is the mixture of fresh and raw fruits or vegetables, which are blended together until smooth. It can be prepared by adding other ingredients such as ice cubes, dairy products like yogurt, milk, etc. or sweeteners.

In India “Lassi” is a smoothie which is made from some natural flavors of fruits, yogurt, crushed ice and sometimes sugar.  With refer to this in the recipe I have used yogurt to make a smoothie.

Now let’s see the recipe.

Preparation time Cook time Course Servings
5 minutes 5 minutes Beverage 4

 

INGREDIENTS:

  1. 2 large bananas, peeled and cut into chunks
  2. 1 cup fresh pineapple, cut into chunks
  3. 2 small oranges, peeled, take out the seeds from orange
  4. 1 cup non-fat yogurt
  5. 4-6 ice cubes

 METHODS:

  1. Add all the raw fruits and ice cubes into the blender. Blend until smooth.  DSC_0002 (2) DSC_0015 (2)
  2. Then add yogurt and blend again until smooth and thick. If your blender has difficulty in blending this thick mixture then add some cold water in it. DSC_0019 (2)
  3. Serve immediately. DSC_0038

Avocado toasts

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Avocados are healthy and versatile. So it’s very important to use avocados in our meal. It’s very simple and best breakfast all the time. It’s Here we will see how to make a simple Avocado toast with little spices.

Preparation time Total  time Course Servings
5 minutes 5 minutes Snacks 2

 

INGREDIENTS:

  1. 1 ripe avocado
  2. 2 slices of wheat bread / whole-grain bread, toasted
  3. 1 & 1/2 teaspoon lemon juice
  4. Red chilli flakes / red pepper flakes
  5. Chat masala
  6. Cumin seeds powder
  7. Ginger powder
  8. Garlic powder
  9. 1/2 teaspoon extra-virgin olive oil, for drizzling
  10. Salt to taste

 

INSTRUCTIONS:

  1. First cut the avocado in half and scoop the flesh into a bowl.
  2. To prevent the natural darkening of the avocado flesh add lemon juice immediately. Add salt to taste. Mix all the ingredients.
  3. Mash the avocado with a fork. Keep it chunky.
  4. Now spread mashed avocados on each toast.
  5. Sprinkle chat masala, cumin seeds powder, ginger powder and garlic powder. If you want you can mix these ingredient in mashed avocados before spreading.
  6. Now sprinkle some red chilli flakes for garnishing.
  7. Drizzle some extra-virgin olive oil.
  8. Serve immediately.

 

NOTES:

To prevent the natural darkening of the avocado flesh that occurs with exposure to air, sprinkle some lemon juice on it.

Hash browns

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Hash browns or hashed browns are very simple and easy to prepare in which shredded potatoes can be fried in butter. And season with ground black pepper and salt. Yummy crusty recipe for potato lovers.

Hash browns is the American breakfast. To enhance the taste chopped onion can be added. Hash browns can be made with so many different ways.

Here is the quick VIDEO for the recipe:

 

Preparation time Cook time Ready in
10 minutes 10 minutes 20 minutes

INGREDIENTS:

  1. 1 large russet potatoes
  2. 1 & 1/2 tablespoon butter
  3. Ground black pepper to taste
  4. Salt to taste

 

INSTRUCTIONS:

  1. Keep the bowl ready filled with a cold water.
  2. Peel the skin of potato. There’s no need to get rid of the skins if you don’t want to.
  3. Now shred the potato and immediately transfer into the bowl of cold water. Soak  for 10 minutes. Water will become cloudy. This process will dissolve excess starch from potatoes and keeps the potatoes from changing color. DSC_0010

2. After 10 minutes rinse the potato under cold running water. Again take some cold water in a bowl and drain well. Then pat dry using kitchen towel or clean cotton cloth.

 

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4. Heat butter in a non-stick pan over medium heat. Add the shredded potatoes and spread them out in an even thin layer. Do remember layer should not be too thick otherwise it won’t be crust enough. I have spread them in two half parts so that can be flip easily. DSC_0030

5. Now wait until a brown crust forms at the bottom of the potatoes. It will take 5 to 6 minutes. You can use the spatula to check the bottom. If you are sure potatoes are brown and crispy at the bottom then it’s time to turn the side. DSC_0036

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6. Continue to cook until second side bottom turns into brown crust. Remember it will take less time than first side bottom. You can spread more butter after flipping if you want to.

7. If both sides are brown then transfer it to plate. Season the potatoes with salt and ground black pepper.

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8. Serve fresh with ketchup or any gravy or chutney.

Quick and easy yummy Spinach soup with mixed vegetables| souper good

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“Spinach Soup” – this soup is very healthy and full of nutrition – “SOUPER GOOD”. Most of the people does not like only spinach soup. So that I have added mixed vegetables with spinach to enhance the taste and nutritious value. You can add your favourite vegetables in the soup.

This soup is very good in cough and fever. Can be made for daily quick meal. This is the favorite soup of my son.

WATCH RECIPE VIDEO:

 

Preparation time

Cook time Total time
5 minutes 15

20 minutes

 

Course: Soup
Cuisine: Indian
Yield: 2 servings
Recipe: Vegetarian

INGREDIENTS:

  1. 1 cup fresh spinach leaves
  2. 4 baby carrots
  3. 1/4 cup chopped tomato
  4. 1/4 cup corn
  5. 2 tablespoon chopped onion
  6. 3-4 sprig coriander leaves
  7. 1/2 teaspoon ginger garlic paste
  8. 1/4 teaspoon black pepper powder
  9. 1/4 teaspoon cumin seeds powder
  10. 1 teaspoon oil / ghee
  11. 1 & 1/2  cup water
  12. 1/4 tsp Salt

 

INSTRUCTIONS:

  1. Add all the vegetables and water. Slide4
  2. Cook in a pressure cooker, take 2 whistles OR cook in a deep pan until soft. Slide5
  3. Put it aside to cool down. Then blend until smooth. Slide6
  4. Heat oil in a pan. Add oil. Add ginger-garlic paste. Saute well.
  5. Pour vegetable puree into pan.
  6. Add black pepper powder, cumin seed powder and salt to taste. Mix well.
  7. Bring to a boil and turn off the heat.
  8. Server fresh and warm. Slide7

 

NOTES:

  1. You can add your favorite vegetables in a soup.

Mung bean sprout and Beetroot salad recipe

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Mung bean sprouts are very nutritious – low in calories, lots of fiber, vitamin B and deliver a boost of vitamins C and K. I also added Beetroot. Beetroots are rich in nutrients that help to boost your immune system and can produce new blood cells. A raw beetroot contains folic acid, iron, zinc, magnesium, potassium, fiber, vitamin C and carbohydrates.

I love this combination. If you want you can add more other vegetables in this salad. I have used carrot too. My kid loves to eat this salad. Now let’s see this simple recipe but full of nutrients and fiber.

Preparation time Cook time Course Servings
15 minutes 15 minutes Lunch 2

Ingredients:

  1. 200 gm mung bean sprouts
  2. 1/4 cup beetroot grated
  3. 1/4 cup carrot grated
  4. 1 teaspoon ginger garlic paste
  5. 1/4 teaspoon chaat masala powder
  6. 1/4 teaspoon red chilli powder. If you want spicier then add more chilli powder.
  7. 1/4 teaspoon black pepper powder.
  8. 1 small onion finely chopped.
  9. 1/4 cup fresh coriander leaves chopped
  10. 1 teaspoon lemon juice
  11. 1 teaspoon oil
  12. Salt to taste

Methods:

  1. Take a 200 gm bean sprouts DSC_0121
  2. Boil mung bean sprouts for 10 minutes. Don’t cook the sprouts too much.DSC_0122
  3. If sprouts are ready then let’s add vegetables. DSC_0130
  4. Now heat the oil in pan. Add chopped onions. Make it translucent.DSC_0141
  5. Then add ginger garlic paste, red chilli powder. Stir it for 2 minutes.
  6. Add beetroot, carrot & tomato mix well.DSC_0142
  7. Add boiled mung bean sprouts. Stir it. Covered for 2 minutes.
  8. And finally add chaat masala, coriander leaves, salt to taste & lemon juice. Mix well. Cover for a minute.DSC_0146
  9. Serve fresh.DSC_0153

Fish fry recipe

Fish fry. Yummy … It’s very mouthwatering dish. Easy to make. Takes less time to marinate. I usually shallow fry them. If you want you can deep fry them.

Preparation time Cook time Course Servings
15 minutes 15 minutes Main 2

Ingredients:                                                           

  1. 200 gm fish
  2. 2 teaspoon Fresh lemon juice
  3. 1 teaspoon ginger garlic paste
  4. 1/2 teaspoon turmeric powder
  5. 1/2 teaspoon red chilli powder
  6. 1/4 teaspoon garam masala powder
  7. 1/2 teaspoon fish fry masala (optional)
  8. 1/4 cup fresh coriander leaves chopped
  9. 2 tablespoon Rice flour
  10. 2 tablespoon oil
  11. Salt to taste

Methods:

  1. Mix 2 teaspoon of lemon juice Wash, salt and 1/4 teaspoon turmeric powder. Apply this mixture on fish. Set fish aside to marinate for 10 minutes.
  2. Mix ginger garlic paste, remaining turmeric powder, red chilli powder, garam masala powder, fish fry masala, chopped coriander, Rice flour and salt.
  3. Heat the enough oil to shallow fry in the pan.
  4. Now apply this coating to the fish fillets.
  5. Now shallow fry fish
  6. When the oil turns hot enough place the coated fish in the hot oil. And shallow fry on medium flame about 3 to 4 minutes. Then flip to the other side and shallow fry about 3 to 4 minutes.Fry until crisp
  7. Serve with lemon.