A Hint of Spice

A dish of international renown, couscous is the ambassador of North African cuisine and the epitome of the delicacy of Moroccan culinary art.Some people consider it as pasta and attribute its origin to China ;while some others claim its origin to East africa.Couscous granules are made by rolling and shaping moistened semolina wheat and then coating them with finely ground wheat flour. The finished granules are roughly spherical shape and about one millimetre in diameter before cooking. Different cereals may be used regionally to produce the granules. Traditional couscous requires considerable preparation time and is usually steamed.
               In many places, a more-processed, quick-cook couscous is available and is particularly valued for its short preparation time. Couscous is traditionally served under a meat or vegetable stew. It can also be eaten alone, flavored or plain, warm or cold , or as a side dish.

             
The first time I heard about couscous was from a friend who had lived for considerable time in Cyprus.She was describing Salad made from Couscous and I was intrigued.So the next time ,I was out in whole food store I went looking for it.
This is a easy and fast recipe for couscous salad and it goes well with Grilled Salmon,Grilled Chicken  or as a dish in itself.

Ingredients
1 cup Couscous
2 cups Vegetable Stock/Chicken Stock/Plain Water
1/2 tsp salt ( or more depnding on your taste)

3 tblsp freshly squeezed lemon juice
1/2 cup -1 cup chopped fresh parsely leaves(I like more of the parsley leaves,since they give a fresh earthy taste to the Salad)
1/2  red onion finely chopped
1 Zuchinni finely diced
1/2 Green Pepper(Capsicum) Finely Diced
1/2  Yellow Pepper finely diced
1  tomato finely diced
2-3 tsp olive oil
Black pepper(acc. to taste)

Directions
1.Boil 1 and 1/2 cup of liquid with 1/2 tsp salt and 1 tsp Olive oil.
2.Put 1 cup Couscous in  Salad Bowl.Once the liquid is boiled ,pour it over Couscous  and  cover the Salad bowl with a plate for about 5 minutes.
3.After 3 minutes have elaspsed fluff the Couscous using a  fork ,if couscous seems too dry add 1/2 cup of the remaining liquid.
4.Once the liquid has been absorbed,add the lemon juice,2 tsp olive oil,Black pepper and the finely diced vegetables and parsley leaves.
5.Mix well.Adjust the seasonings and lemon juie according to taste.
6.Serve Cold or at room temperature.
7.Serve with Salmon or Grilled Chicken.
'njoy!!

The first time  ever I tried a veggie wrap,will look unusual to many people....well here it goes.My son was admitted in the hospital and I was staying with him.Since I had limited options in the hospital cafeteria (vegetarian options that is)...I opted for Veggie Wrap that was made on spinach wrap.I was enthralled.It is such a fulfilling snack which is also healthy.After that I have replicated this wrap many times at home.

This Mango salsa serves great with all types of grilled seafood and meats.You can also use Pineapples and peaches instaed of mango.

Ingredients
4 ripe mangoes
1 medium red onion,peeled and minced
1 tsp ground cumin
Juice of 2 limes(about 6 tblsp)
1/4 cup chopped fresh cilantro leaves
1 tsp salt
1/4 tsp ground black pepper

Directions
1.Dice the mangoes into 1/4 inch pieces.
2.Add the remaining ingredients .Toss gently to mix,and let sit for few minutes.

The Title yet again may sound confusing.How can a simple dish as Sukhe Cholle have a name "O'Papa " ke Sukhe Cholle.Well this anecdote again comes from my childhood.Growing up in Bhopal(state capital of an Indian State M.P.),there were very few restaraunts that we would go to,reason being my mom had a very sensitive palate and there were times she would get sick from eating if the food was not cooked properly or the oil was old.
                                        Then came along a new restaraunt "O'Papa" ....ohhh the memories me and my brother have of the yummy food they had,and the good point was our Mom was never scared of eating there.That place is closed now for 15 + years but we still remember the Masala Dosa,Paper Dosa,Chow mein,Sizzlers and finally the pindi cholle or sukhe cholle(they were to die for).Thereafter whenever my sweet brother wanted Ma to make cholle he would say "O'Papa " wale(that means the ones that were made in O'Papa)

INGREDIENTS
Chickpea /Kabuli Chana  1& 1/2 cup
Soda Bicarbonate  1 tsp
Tea Bag 1
Coriander(dhaniya) seeds 2 tblsp
Cumin(jeera) seeds 1 tblsp
Red Chilli powder 1 tsp
Amchur 2 tblsp
Garam Masala 2 tsp
Chana Maslala 2-3 tsp
Salt to Taste
Vegetable/Canola oil-1 tblsp
Onions -1 Cut into rings
Tomatoes-1 Cut ino rings
Green Chilli-2 Slit Lengthwise

Directions
1.Soak the Chickpeas(also known as Garbanzo beans) in 6 cups of water overnight.In the morning boil the chickpeas with soda bicarbonate and 1 teabag till they are soft and tender.
2.If you don't have tea bags but have tea leaves then boil the tea leaves in 6 cups of water and soak the Chickpeas in that water overnight.In the morning Boil the chickpeas with Soda Bicarbonate.
3.Heat a non stick frying pan and then keeping it on medium low heat saute Coriander seeds,Cumin seeds,Red Chilli powder and amchur.The spices will change in color and will emanate a fragrance.
4.Let the spices cool and then powder them in coffee grinder.
5.In a deep pan (wok or kadhai) heat the oil,then fry the Green Chilli in the oil and keep aside.In the same oil add the boiled chickpeas (just the chickpeas,not the water they were boiled in).Then add the powdered spices (made in step 4 above),Garam masala and Chana Masala.Cook on low heat.If the Chickpeas look very dry add a little water (the water you saved in which the chickpeas were boiled).The Spices should be just coated on the the chickpeas.
6.Serve with Onion rings,Tomato rings and fried green Chillies.
7.Serve with Naan,Roti or Paratha.
'njoy!!!
This recipe can be altered so that you can make it with absolutely no oil.It can also be served without the Onions so this is perfect recipe for a low fat(since there is no oil) and No Onion-No Garlic fare.
I am sharing this recipe with Nithu from Nithu's Kitchen for her event CWF-LB:Chickpeas and also with Kiran

This is one of my go-to dishes on the weekends,when I don't want to spend my time cooking,but need some good,hearty,comfort food to fill me up.We have tried vegetarian burgers (the frozen kind) you get in many stores,but always found that they needed something more ...like the spices I crave  or as my dear Husband says...they lack your touch,so finally we started making these faster version of burgers at home,but to remind you burgers and fast food does not mean we are comprimising on nutrition.
                        Black Beans are a large source of proteins and it does not stop at that.They are a big source of multivitamins like vitamin K, vitamin C, manganese, vitamin A, dietary fiber, potassium, folate, iron, magnesium, thiamin, riboflavin, copper, calcium, phosphorus, protein, omega-3 fatty acids and niacin. Black beans are also a very rich source of fiber, these nutrients play important role to prevent cholesterol from becoming oxidized and heart disease.(I think now my mom will be satisfied ,that I am not feeding my husband fast food.)

2 cloves garlic, minced
1 tablespoon extra virgin olive oil
1/2 white onion finely chopped
1 carrot finely grated
1 tsp hot sauce(more if youlike your burgers with a kick)
Salt to taste
1 tsp cumin powder ( to give the burgers a smoky flavor)
1 tsp coriander powder
1-2 tsp taco seasonings
1/4 cup finely chopped cilantro
1 tsp lemon juice
Bread Crumbs ( to bind the burgers)
Salsa

Suggested Toppings
Red Onions
Tomatoes
lettuce
Avacado Slices
Cheddar Cheese Slices or Shredded Mexican Cheese
Carrot Slaw

Directions
1.Heat the extra virgin olive oil in a medium sized skillet over medium-high heat. Add the garlic and onion; saute 2 minutes. Then add the shredded carrot; saute until vegetables are tender, about 2 to 3 minutes. 2.Add all the seasonings and hot sauce. Remove the skillet from the heat.
3.Transfer contents of skillet to a large bowl. Stir in black beans and chopped cilantro. Using a potato masher, thoroughly mash all ingredients.
4.Add bread crumbs (just enough ,so that the black bean mixture starts binding together).Shape mixture into 6 burgers.
5.Place burgers in the refrigerator  (to harden) for 10-15 minutes.
6.Lightly coat a large skillet with extra virgin olive oil. Heat over medium-high heat. Add burgers and cook approximately 5 minutes per side.
7.Alternatively you can grill the burgers on an indoor grill.I use my George Foreman Grill (I am in love with it.)
8.Finally to assemble the burgers-warm the burger buns on a skillet.You can also use a little butter while warming the buns.
9.On a burger bun,first put some lettuce leaves,then slices of onion,tomatoes,avacado then the burgers.Top with salsa and slices of Onion and tomatoes.
10.Enjoy with a cooling limeade.

Tips:-
1.Please remember to drain the black beans from the liquid they are stored in ,as the liquid contains too much salt.Rinse the beans in fresh water.If the black beans don't look too soft to be mashed,Put them in the microwave with 2 tblsp of water for 2-3 mins.
Sending this to Siri for her My Legume Love Affair #25 and also to Susan who started this wonderful event.

Georges Blanc once said "Happy and successful cooking doesn't rely only on know-how; it comes from the heart, makes great demands on the palate and needs enthusiasm and a deep love of food to bring it to life.”
This is a saying very close to my heart and the people who are close to me,know that I would cook on   any given day but good things come out only when my heart is in it.Now many of you must be thinking what does it have to do with Malai Kofta? Well the first time I tried making malai kofta was my Husband's first birthday after marriage.I did not have a first hand experience till then,had not seen any one make it and I think to be honest I tried to accomplish too much that day.Soo the final result was OK,my husband was impressed but I was not happy.It is only after 6 years did I have the heart to make it again.The special occasion was our anniversary.This time I am really impressed(If I can say so myself).

2 heaped tbsp each of crumbled paneer,khoya and thick malai(You can substitute this with baked ricotta cheese and heavy cream)
4-5 cashew nuts finely chopped
1/2 tsp cardamom powder
1 tsp warm milk(for soaking the saffron)
Few strands of Saffron(optional)
Salt To Taste
3 tbsp cooking oil/ghee(clarified butter)
Oil for frying the koftas
For The Gravy
Gravy Masala
1 tblsp cashews (soaked in warm water overnight)
2 tblsp plain yogurt


Directions
1.Boil the potatoes till tender.
2.Peel and mash the potatoes and add salt according to taste.
3.Keep aside.
4.Mix the crumbled paneer,ricotta cheese and heavy cream,cardamom powder,cashews,salt(to taste),saffron threads (mixed with milk).
5.Make rounds of the potato dough and place a little of the prepared mixture in the center of each round.
6.Seal the edges and shape into stuffed rounds. Deep fry each kofta till golden brown. Drain and keep aside.
7.Make the masala for the gravy as mentioned in the link above.
8.Make a paste of cashew(which has been soaked overnight,if you are all out of cashews you can use almonds)
9.Once you add the cashew paste to the gravy let it cook for few minutes,remembering to stir the gravy so that the cashew paste does not stick to the bottom.
10.The gravy will begin to change its color.Then add the plain yogurt.In this recipe I am using plain yogurt instead of cream.If you want you can use heavy whipping cream or even fat free sour cream.
11.If the gravy is too thick add water and let the gravy boil.
12.Put the kofta's in the hot gravy when you are ready to serve.
13.Garnish with finely cut cilantro or kasuri methi and serve with Naan or Hot Chapati
'njoy!!!
This goes to Reeni from Cinnamon Spice & Everything Nice for her Event Side Dish Showdown.Also sharing it with Divya from Dil Se for her event Show me Your Curry

Kofta is a Middle Eastern and Southeast Asian dish made by grinding meat, mixing it with spices, and forming it into balls or cylinders for cooking. There are hundreds of variations on this dish ranging from spicy grilled lamb koftas to vegetable koftas served with naan in India.India being a country with a large vegetarian population there is a big variety of vegetables which can be used to make kofta's .For example....Lauki(also known as Dudhi in some regions),Corn,Cauliflower,Cabbage,Peas,Potatoes and many more.
    I stumbled upon this dish by accident.I have being making vegetable manchurian for quite some time now,the difference in Vegetable Manchurian and Cabbage Kofta is the binding material used and the spices added to the kofta.I normally make Dudhi Kofta and for special occasions Malai Kofta,but once it so happened that I had guests coming over for dinner...since No Dudhi at home so no kofta,Malai Kofta takes time and more importantly for me the mood to make it,so I thought why not make koftas out of cabbage and carrot.This experiment I can say was successful.

Ingredients
For the Koftas:-
2 cup grated Cabbage
1 cup grated Carrot
3 tblsp Besan(Gram flour) (keep some extra in hand,in case you need it)
2 chopped Green Chilli
Salt to taste
Red chilli powder(acc to taste)
1-2 tsp Saunf
1-2 tsp Dhaniya Seeds
1 tsp Garam Masala
Oil to deep fry the Koftas

For The Curry:-
2 tblsp Unsalted Cashew (or Almonds)
2 Tblsp Plain Yogurt
Gravy Masala

Directions
1.Grate the cabbage and carrots seperately and remove as much water as possible from the grated vegetables by squeezing them as hard as possible.
2.Mix the grated vegetables,Salt,green chilli,Red chilli powder,Garam Masala Powder,Saunf and Dhaniya seeds along with the besan.
3.Try forming uniform consistent size balls(kofta's).If the kofta balls don't hold together,add besan 1-2 tsps at a time and please remember do not add any water.Let the besam get the moisture from the grated vegetables.
4.Meanwhile heat oil in a deep pan for frying.Test to see if its hot enough,by putting a very small amount(a pinch ) of kofta masala in oil.If it comes up,the oil is hot enough for frying.
5.Fry the kofta's few at a time,ensuring that they are not crowded in the oil and also keeping the burner setting on medium.If the burner is set on high,it means the kofta's will fry and get the golden color,but they will still have the raw taste inside.
6.Fry the kofta's till they turn golden brown in color.Drain them on a platter lined with paper towel.
7.These kofta's can also be kept in ziploc bags in freezer for a month .(Hint,hint....for those unexpected guests or for the days you are tired.)

For the Gravy:-
1.Soak the almonds or cashews in water overnight.If you don't have that much time soak them in warm water and then put them in microwave(with the water they are soaked in) for 2-3 mins.
2.Grind the Almonds(or cashews) with as little water as possible to a paste like consistency.
3.Make the onion tomato paste following the recipe .When the Onion tomato masala is ready add the Almond paste and saute the masala for a few more minutes.Then add the plain yogurt and again let it saute for 2 more minutes.
4.Finally add little water,to make the masala into a gravy texture and let it boil.Then add the fried Koftas and put the Kofta Masla on medium heat for 3-4 minutes.
5.Garnish with finely cut coriander.
6.Serve with Naan,Paratha,Roti or Rice.
'njoy!!!

Tips:-
1.You can totally avoid adding the almond or cashew paste to the onion tomato masala.Although I must say if you are serving this dish to guests,adding the almonds gives it a creamier texture and changes the color as well.
Sending this to Divya from Dil Se for her Event Show me Your Curry.

Ask any Punjabi staying away from Home ,"what do you miss the most in home cooked meals"? Rajma Masala is what the majority will answer.To put it correctly most will answer "Ma ke haath ka Rajma Chawal"(Rajma Chawal made by my mom).I Keep this dish in the category "Comfort Food".Here is what I think is a simple recipe of Rajma.


Ingredients
Rajma (Kidney Beans)-1 cup
Water-4 cup
Asafoetida-1 pinch
Red chilli powder-1 tsp(more if you like it spicy and hot)
Salt to taste
Turmeric powder-1/4 tsp
Green Chilli-1(optional)
oil-2 tbsp
Garam Masala-1 tsp
Coriander Powder-1 tsp
Tomatoes-2 cup pureed
Garlic-1 tsp (minced)
Ginger-1 tsp(grated)
Onions-2 (medium sized) grinded to a paste
Cilantro-finely chopped-1/2 cup

Directions
1.Soak Rajma in 4 cups of water overnight.
2.In the morning remove the water in which the rajma were soaked and add 4 cups of water to them again and add a pinch of asafoetida and let the rajma boil in a pressure cooker.
3.Cook the Rajma in the pressure cooker for 3 whistles and then on medium low flame for 30 mins.
4.Grind the onions and garlic together.
5.In a medium size pan ,put the 2 tblsp oil and then saute the onion garlic paste on medium heat till it turns brown in color and has lost its raw smell.
6.Meanwhile grind the tomatoes,ginger and green chilli together to a paste.Th reason for the onion-garlic and ginger-tomato combination is that ginger burns quickly at higher temperature and then the masala will carry the burnt ginger taste in it,if we saute the ginger with onion and garlic.
7.When the onion-garlic masala is sauted,add turmeric powder,red chilli powder,salt,coriander powder and garam masala.
8.Add the tomato ginger paste and let it saute.It will be cooked till the masala comes all together and leaves the side of the pan and also start leaving oil.
9.Once the rajma in the pressure cooker are cooked and the pressure is released.Add the Masala to rajma and let it cook on medium heat for few minutes to let it mix and boil.At this stage if you feel that rajma is not cooked enough (is not soft) ,add a little water if the gravy is too thick and put on the pressure cooker lid and let it cook for 2-3 whistles.
10.Mix in some of the cilantro and save some for the garnish.
11.Voila Rajma masala is ready.Serve it with Naan, or Matar Pulao.
12 Side dishes that go good along with Rajma are Boondi Raita,Vegetable Raita,Gobhi Aloo,Paneer Achari,Pickled Onions ,Masala Papad etc.

This Goes to Superchef for her event My Legume Love Affair and to Susan of The Well Seasoned Cook.

Tips
1.Every Pressure cooker is different.Some may or may not take a longer time to cook the Rajma.
2.In step 2 I said replace the water in which the rajma were soaked with fresh water.This is a tip which I learned to reduce the gas (bloating) feeling you get after eating beans.Trust me it works for every bean.I added asafoetida for same reason.
3.If you want to make rajma in a jiffy,you can get canned Red kidney beans from the store.Don't use the water they are soaked in as it has lot's of salt.Instead rinse it in fresh water and if the kidney beans do't look soft enough cook it in pressure cooker with enough water.
4.When I am planning dinner parties,I make the onion tomato masala well ahead of time and keep it in fridge.It stays fresh.The recipe for the masala and storing it can be found here.

My earliest memories of Chole Bhature is of the one I ate at a popular eatery in Bhopal Known as "Manohar Dairy". Since it was long ways from our place ...we did not go there very often,but whenever we passed it,I was sure we ill go inside and have Cholle-Bhature with Lassi(in summers) or Masala Chai(in winter).Yummo!!!
Cholles were traditionally cooked in Iron vessels which imparted it the dark brown color.I use tea leaves for imparting it the color.Some other tips regarding cholle are at the end of this post.Enjoy cholles with tikkis,bhaturas, kulcha,Naan or simply topped on a slice of bread or Pav.Serve with pickled Onions & Achaar

This time the cholles are accompanied with Crisp, but spongy bhaturas are . Bhatura dough was made using leavening agents like soda, curds and leaving it for hours to ferment before they could be rolled out and deep fried.This recipe of bhature is one that I got from my friend Sonal...when in a hurry and want to impress friends ,use pillsbury buttremilk biscuit to make bhatures.(Sneaky...right!!). Remember to eat bhatures hot!






Cholle
Ingredients
1 cup chick peas (Kabuli chana), soaked overnight (see Tips below)
1 tblsp Chana Daal
1 tea bag or teaspoon tea leaves, tied in a muslin cloth (optional)
1/2 teaspoon ajwain seeds (Carom)
1 onion finely chopped
1 green chillie chopped finely or adjust the heat as per your taste
2 medium size tomatoes finely chopped or 2 – 3 tbsp tomato paste
1 tsp Garam Masala powder
12 mm. (1/2") piece ginger, grated
2 cloves garlic, grated
2 teaspoons chana masala
2 teaspoons red chilli powder
2 teaspoons amchur (dry mango powder)
1 tablespoon coriander (dhania) powder
2 tablespoons oil
Salt to taste



Directions
1.Soak the chole overnight and boil cholle and chana daal with a tea bag. Discard the teabag and keep the water for the curry.
2.In a thick bottomed pan, heat oil and temper it with ajwain seeds. Add green chillies, and garlic and saute it.
3. Then add the onion and fry till they start turning brown.
4.Then add the ginger and tomatoes and the dry masala and cook it all together for about 8-10 minutes.
5.Take 1 -2 tsp of boiled cholle and mash them roughly and add it to the masala to make the curry thicker.
6.Finally add the masala to the cholle and let it cook for 10 mins till it turns thick.
'njoy!!!



Bhature

Ingredients
Pillsbury buttermilk biscuit
Oil to fry
All purpose flour to roll the dough

Directions
1.Keep the Buttermilk biscuit dough roll in fridge or outside so that it softens up and is easy to work with.
2.Take the dough out.It is already shaped in ball shape.
3.Heat oil in a frying pan...enough to fry the bhatures.
4.Roll out the dough using all purpose flour.
5.Fry the bhatures in hot oil until golden brown.
6.Serve hot bhaturas with Cholle and Pickled Onions.

This was my entry for the event Breakfast Foods in the orkut community IHM.

This Goes to Superchef for her event My Legume Love Affair and to Susan of The Well Seasoned Cook.

This is also going to Pari for her Combo Event.Congratulations Pari on your 100th post.I am also sharing this recipe with Nithu from Nithu's Kitchen for her event CWF-LB :Chickpeas and also with Kiran.












Tips
1.If you are in a hurry,instead of soaking chick peas you can use the canned Garbanzo beans.Remember to rinse the canned beans under running water to remove excessive salt.
2.If you do not have tea bags and don't want the hassle of tying tea leaves in a cloth for boiling,you can boil tea leaves in water and then use that strained water to soak the chick peas.
3.I used ajwain seeds for tadka because it has a digestive qualities.
4.Never saute ginger alone in oil.It burns.Always saute it with tomatoes since they can saute at low temperature.

               Pakora are small fritters made by dipping various ingredients in spicy chickpea batter(besan batter) and deep frying them.Pakora are widely eaten throughout India and parts of Southeast Asia, where they are a very popular snack and street food, and they are a common offering in Indian restaurants outside of the Asian subcontinent. Pakora are also very easy to make at home, for cooks who want to put a quick Indian appetizer together.

There can be many types of Pakoras Eggplant,Onions,Potatoes,Cauliflower,Corn,Lentils(Daals),Chillies,Chicken,Egg,Spinach and Finally Paneer Pakoda.(Paneer is bland Indian cottage cheese.).Once deep fried, the pakora are eaten hot, and they can be eaten straight or dipped in a variety of dipping sauces, from creamy cucumber raita to spicy mint and cilantro sauce.These Pakoras are a treat on a rainy,cold day and so easy and quick to make.

INGREDIENTS
7 oz Paneer
1 cup Gram flour(Besan)
1/2 tsp Red chilli powder
1/2 tsp Roasted cumin powder(Jeera Powder)
1/2 tsp Garam masala powder
Coriander leaves, chopped
Salt
Vegetable oil(For Deep Frying)

DIRECTIONS
1.Put the oil fro deep frying in a Pan.
2.Mix Gram Flour,Red Chilli Powder,Roasted Cumin Powder,Garam Masala Powder,Chopped Coriander Leaves and Salt.
3.Add water in samll quantities to the above mix to make a thick and smooth batter.
4.Cut paneer into medium size thick square shape pieces.
5.Dip the Paneer pieces in batter and let it coat the Paneer & then Deep fry the Paneer Pieces(few pieces at a time) on medium heat till golden brown.
6.Drain the fried pieces on a plate covered with Paper towel.
7.Enjoy them hot with Coriander Chutney,Mint Chutney or Tomato Ketchup.Don't forget a hot cup of Tea.
'njoy!!!!

Tips
1.You can also use Extra firm Tofu ,instead of Paneer.Just remember to drain the tofu in the whey it is stored and pat it dry using Paper Towel.
2.To check if the oil is ready for frying, put a drop of batter in it. The batter should come up, but not change color right away.

3.Make sure the temperature of oil is suitable for frying. If it's too hot the crispiness is lost and if it's not hot enough then the pakoras will be very greasy.

INGREDIENTS
6 cups vegetable broth or Chicken Broth
10-15 mushrooms, sliced thin (shiitake mushrooms)

DIRECTIONS
1.Bring the broth to a boil in a large pot.
2.Add all ingredients except scallions.
7.Add more soy sauce or hot sauce to taste.
8.Enjoy your soup with Spring rolls or egg rolls.
'njoy!!!

TIP
1.Always remember to mix corn flour in cold water,otherwise it will form lumps.
2.You can find bamboo shoots and water chestnuts in small cans in the International food aisle in the stores near the chinese(oriental) food.

A colorful,easy and nutritious salad that goes with many things.Seafood,Soups...!!!! Endless Possibilities.
Ingredients
1-15-ounce can black beans, drained and rinsed
1 cup frozen sweet corn kernels, thawed
3 medium tomatoes, seeded and chopped
1–2 roasted bell peppers, seeded and chopped
½ medium red onion, chopped
1/2 Zucchini finely chopped
1/4 cup fresh cilantro leaves, chopped
1/4 Jalapeno, chopped fine
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 tablespoons freshly squeezed lime juice
1 tablespoon Balsamic Vinegar
cilantro leaves for decoration
Directions
1.Combine the rinsed beans,corn,onion,tomatoes, bell pepper,Zucchini,cilantro,Jalapeno,salt,black pepper in a mixing bowl.
2.Pour the lemon juice and Balsamic vinegar over the salad and mix well.
3.Let the salad sit at room temperature for a hour to develop flavors.
4.If needed ,adjust the seasonings and serve garnished with cilantro.
Serving Suggestions:-Pan Seared Salmon,Oven Baked Tilapia.

This goes to Rachel for her event My Legume Love Affair and to Susan who is the Creator of the MLLA event.

This is one Chaat which is quick to make.Not much to do and very Tasty.

Ingredients:
2 cups boiled chickpeas - (kabuli chana) (You can also use 1 can of chickpeas)
2 boiled potatoes - cut into pieces
1 big Onion-finely chopped
1/2 Cup Papri
1/2 teaspoon lemon juice
1/2 teaspoon finely chopped green chillies
1 teaspoon chaat masala
1 tablespoon chopped cilantro
salt - to taste
1/2 tsp Jeera powder
1/4 tsp Rock salt (optional)
1/2 tsp or more Chilli powder
Sev to garnish

Directions:
1.Mix all ingredients together except the papri and sev.
2.Mix Papri and sev just before serving.

Tip: If you dont have Papri ready at home,just cut Flour Tortilla in diamond shapes and deep fry .It tastes the same as Papri.

This goes to Rachel for her event My Legume Love Affair and to Susan who is the creator of the MLLA event.
I am also sending this to Akila for her event Dish Name starts with:A

7 cups chicken, or vegetable stock
2 pounds fresh carrots, peeled
1 big yellow onion
1 leek, sliced in half lengthwise and thoroughly cleaned
4 stalks celery
2 tablespoons olive oil or vegetable oil
1 (3-inch) piece fresh ginger root, peeled and grated
1 teaspoon ground nutmeg
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/2 tsp red pepper flakes
1/4 tsp Italian Seasonings(optional)
Salt and pepper to paste


1.Cut all the vegetables(except ginger) into 1/2 inch pieces.
2.Roughly chop or grate the ginger root.
3.In a heavy bottomed stock pan, over medium-high heat,1 tblsp of Olive Oil.
4.Saute vegetables with ginger and nutmeg for approximately 15 minutes, or until vegetables are browned.
5.Add remaining olive oil as needed.
6.Add vegetable stock to the vegetables and let them cook(covered) for 30 mins on medium heat.
7.Let cool to room temperature and then puree in a blender. Soup should be thick and smooth. If you like your soup velvety smooth, pour through a fine mesh strainer.
8.After straining the soup,pour it again in the stock pan and let it boil,add Salt,Black pepper,Red pepper flakes and Italian seasonings(optional).
9.Serve hot with Garlic Bread or for something hearty Bruschetta or Focaccia Bread.
'njoy!!!









This goes to Usha for her Healthy Inspirations Event and to Suma for her event "Healing Foods-Carrots" and to Siri who started this wonderful roundup.

Last night I wanted to make tomato soup.I had not made it in a long time.While taking out the ingredients from the refrigerator I saw I had one betroot hiding behind some other veggies and said "why keep one betroot?".Turns out it changes the color of soup completely...tomato soup turns from dark orange to almost blood red.Delicioso!!!!

Papad is a wafer thin disc made from ground lentils and legumes.They are served roasted or fried and make a great appetizer or even a side dish.This is a slightly different way of frying the papads without deep frying them.




Ingredients
2 Papads
¼ Medium Onion , finely chopped
½ Medium Tomato , deseeded and finely chopped
5 Sprigs Cilantro , finely chopped
1 Green Chili , finely chopped, to taste
½ tsp Lemon Or Lime Juice
½ tsp Chaat Masala
Salt , to taste
Red Chili Powder , to taste

Directions
1.Mix the vegetables for the toppings and also add the spices to the vegetable mix.
2.For prepping the papad you have many options,You can dry roast the papad in microwave for 1 minute.Another option is to dry roast the papad on a griddle (tawa).
For frying the papad,you can either deep fry them(not an healthy option) or the best way to achieve the deep fried taste without frying them is to put a teaspoon of oil on tawa and roast the papad on it.
3.Finally sprinkle the toppings generously on the papad and serve hot.
'njoy!!!
Sending this to Suma from Veggie Platter for her event Sidedishes other than Dals/Subzis.

Paneer is a type of soft, crumbly cheese native to India. It is one of the most common cheeses used in Indian cuisine, and it has a simple, fresh, versatile flavor which makes it highly useful in an assortment of recipes. The cheese is traditionally made with cow's milk, and it is readily available in many Indian markets. It is also very easy to make paneer at home.Paneer is also considered to be a fresh cheese, and it is never aged.Since it is made with whole milk, it is also very high in protein, making it a sound addition to a vegetarian diet.

Paneer Bhurji is a dish inspired from Anda Bhurji or scrambled eggs.Instead of egg,Paneer is scrambled here.


Ingredients
3 cups crumbled Paneer
1 white(vidalia) onion ,finely chopped
2-3 ripe tomatoes,chopped (or use tomato puree)
2-3 green chillies to taste,finely cut
1/2 tsp garam masala
1/4 tsp cumin seeds
1/4 tsp turmeric
salt to taste
Cilanto to garnish
1 tsp oil


Directions
1.In a non stick skillet heat 1 tsp of oil.Then add cumin seeds and green Chillies.After a few seconds add the finely cut onion and let it saute till it changes to translucent color and looses its raw taste.
2.Then add the chopped tomatoes or tomato puree,Salt,turmeric,garam masala, and red pepper(if you like it spicy).Let it cook thoroughly.
3.Finally add the crumbled paneer and mix it well with the onion-tomato paste.Let it cook for few minutes.
4.Garnish with chopped cilantro.
5.Serve with Roti or Naan.The leftovers (if you have any left) can be used as stuffing for sandwich,parathe or naan.It still tastes good.Even better.
'njoy!!!