A Hint of Spice: Low Fat

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"O'Papa" ke Sukhe Cholle

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

11:16 PM | Labels: Beans, Brunch, Chickpeas, Eating Healthy, Event Entrees, High Protein, Low Fat, No Onion-No Garlic, Punjabi Cuisine, Side Dishes, Vegetarian | 9 Comments

CHINESE HOT AND SOUR SOUP

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

1 small 4 ounce can bamboo shoots
1 small 4 ounce can water chestnuts
3 tbsp soy sauce
1 tsp hot sauce
2 tbsp vinegar
3 cloves garlic, minced
5 green onions (scallions) chopped
Corn Starch mixed with cold water, for thickening, as needed

DIRECTIONS
1.Bring the broth to a boil in a large pot.
2.Add all ingredients except scallions.

3.Reduce heat to a slow simmer, and allow to cook for at least 20 minutes.
4.If you think that the soup is too runny,then mix corn flour with cold water in another bowl.
5.Remove the soup from heat and mix the cornflour slurry,1/2 tblsp at a time.Let it cook for some time and even then if you think its runny,then add more cornstarch slurry.

6.Add scallions and allow to cook for 3 to 5 more minutes.

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.

Sending this to Deb from Kahakaikitchen for her Event Souper Sundays.

1:08 AM | Labels: Appetizer, Chinese, Comfort Food, Eating Healthy, Event Entrees, Low Calorie, Low Carb, Low Fat, Mushroom, Oriental Cuisine, Soup, Vegetarian | 2 Comments

FALAFEL INSPIRED SOUP

This Soup is the ultimate comfort Food.On a cold night when you dont want to plan elaborate meals but still need something fulfilling,warm and comforting...this is it.I gave it the name "Falafel Soup" because it has all the ingredients of the lebanese dish Falafel..hence the name.

Ingredients
1/4 cup extra-virgin olive oil,
2 cloves garlic, chopped
2 cans chickpeas (Kabuli Chana), drained
1 small onion, coarsely chopped
2 teaspoons ground cumin,
1/2 teaspoon ground cardamom
1/2 teaspoon turmeric
Salt and pepper
2 cups chicken or vegetable stock
1 (28-ounce) can fire roasted tomatoes
1 cup plain yogurt
Warm pita, any flavor or variety, toasted

Directions1.Heat a medium pot with extra-virgin olive oil over medium heat.
2.Add garlic and cook 2 to 3 minutes.
3.Grind the chickpeas and onion in food processor.
4.Add to pot and cook 5 minutes to sweeten onion.
5.Season the chickpeas with cumin, cardamom, turmeric, salt and pepper.
6.Stir in stock, then tomatoes.
7.Simmer soup 5 to 10 minutes to combine flavors.
8.Serve with a dollop of yogurt and warm pita for dipping.

I was not able to find Fresh Pita in the grocery stores so I made Garlic Bread instead.Also If you don't find a can of Fire roasted tomatoes you can put some fresh tomatoes under the broiler and when the skin of the tomatoes burn take them out and put them in a Ziplock bag which makes it easier to remove the skin from tomatoes.Once they are cooled enough remove the skin and puree the tomatoes.They taste exactly same.

This goes to Usha for her event Healthy Inspirations and

to Rachel for her Event My Legume Love Affair and to Susan who is the creator of the MLLA event.

I will also want to share my recipe with Lisa for her No Croutons Required Event and Deb from Kahakai Kitchen for her Souper(Soup,Salad & Sammie) Event. and with Nithu from Nithu's Kitchen for her event CWF-LB:Chickpeas and with Kiran

6:21 AM | Labels: Appetizer, Beans, Chickpeas, Comfort Food, Eating Healthy, Event Entrees, Low Calorie, Low Carb, Low Fat, Soup, Vegetarian | 5 Comments

RED SOUP

I LOVE SOUPS !!!! I think most of you may be knowing this by now.Every few days I have these cravings....I just want to have some kind of soup.Some people have a misconception that soups cannot be filling....but they can be.Just pair them up with some other dish...like a Salad,Sandwich or just any kind of bread...french,Italian,Garlic etc.Even Focaccia tastes great with soups.

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!!!!

Ingredients

3 large tomatoes - roughly diced

2 large carrots diced

1 medium beet- peeled and sliced

1/2 medium onion-sliced

2 celery sticks-diced

4-5 cloves of garlic - peeled

1/2 inch of ginger-roughly chopped

1 tsp dried basil

1 green chilli chopped (optional)

4 cups water

1/2 cup Jaggery

Salt and pepper to taste

Fat Free Sour Cream -to Garnish

Directions

1.In a pressure cooker put all the chopped vegetables and water.

2.Pressure cook for 3-4 whistles and then keep the flame on medium-low for 3-4 minutes.

3.The reason to cook it for so long it to cook the vegetables till they turn into mush.

4.If you dont have a pressure cooker,you can even do it in slow cooker or boil it for 30-45 minutes to achieve the mushed up consistency.

5.Wait for the cooker to cool down and drain its contents in a colander and reserve the liquid.

6.Blend the vegetables with some water to make a fine puree.

7.Add Jaggery to it.(My reason for adding jaggery instead of sugar is that it increases the iron level in your blood.Its the same even for beetroot..it increases the hemaglobin.)

8.Empty the puree into the cooker again( I am lazy!!! I don't want to wash another utensil.) .Add the remaining liquid and bring the soup to a boil.

9.Add Salt,Black pepper,Dried Basil and let the soup simmer.

10.Serve hot with a spoon of sour cream.
'njoy!!!

This goes to Usha for her Healthy Inspirations Event and to Padmajha from Seduce your Tastebuds fro her wonderful event Healing Foods-Tomatoes. and to Siri who started this Roundup