A Hint of Spice

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.

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.

GOOOOOOOOOOO Nuts!!!!

Not in literal sense !!!!People associate nuts with high calories,but eat them in moderation and they are high source of protein,fiber and antioxidants.So how to reap the healthy benefits of nuts....hmmm "Moderation" is the word my friends.Instead of adding nuts to your daily diet ,use them as a replacement for foods high in saturated fat and limit the intake of these nuts to 1-2 oz per day.
Now moving on from health talk......these spicy sweet nuts are really yummy,easy to make.Serve them as appetizer in a party and they'll be an instant hit.You can also use them as a in-between-meal snack.


Ingredients
1 & 1/2 cup pecan halves
1 & 1/2 cup almonds
1 cup unsalted peanuts
4 tsp Salt
1 tsp black pepper
1 tsp grated nutmeg(or nutmeg powder)
1/2 tsp cumin powder
1 tsp cinnamon powder
1/2 tsp cayenne pepper( or red chilli powder.You can increase or decrease the amount according to how spicy you want it.)
1 tsp allspice powder
1/3 cup maple syrup ( you can also use 1-2 tsp of sugar according to how sweet you want the nuts)


Directions
1.Preheat an oven to 350 degrees.
2.Spray a baking sheet with non stick spray and spread the nuts .
3.Let them roast on for around 20 minutes.(Keep checking the nuts so that they don't burn.Gently stir the nuts.)
4.Take the nuts out from the oven and add Salt,Black pepper,Nutmeg,Cumin Powder,Cinnamon Powder,Cayenne Pepper,All Spice powder,Sugar(or maple syrup).Mix the spices well on the nuts and roast the nuts agin for around 10 minutes.
5.Allow to cool and store them in an airtight container.They Keep well for a month(if they don't end up in somebody's stomach before than.)
'njoy!!!

Note:-
1.Instead of using 1 & 1/2 cups each of pecans and almonds,you can try 1 cup of each and add 1 cup of walnuts or cashews.
2.Great hostess gift.Store them in air tight container and decorate with a ribbon bow.I gifted these in a christmas container ,to one of my son's therapists and she loved it.

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!!!