Pindi Chole#SundayFunday

The word ‘chole’ or ‘chana’ is for chickpeas here in India and our neighboring countries. Pindi Chole/ Pindi Chana is one of the easiest and tasty chickpeas dish that you can make. The recipe comes from the Rawalpindi region in Punjab, Pakistan and hence the name Pindi Chana.

A unique recipe that does not have any much gravy it's semi dry, made with soft tender white chickpeas, has no onions or tomatoes unlike the Punjabi chickpea curries.

Ingredients
For Cooking /Boiling The Chickpeas
1½ Cups Dried Chickpeas - soaked overnight
2 - 3 Cups Water
3 Tea Bags or 3 Teaspoons Tea Powder
1 Teaspoon Sendhav Namak
For The Tadka
1 Teaspoon Cumin Seeds
3 Inch Piece Ginger - cut into juliennes
4 Clove Garlic - crushed
3 Tablespoons Heaped Oil
2 Green Chillies - slit
For Marinating The Chickpea After Boiling
1 Teaspoon Red Chilly Powder
½ Teaspoon Turmeric powder
2 Teaspoons Heaped Coriander Powder
1 Teaspoon Level Garam Masala Powder
1 Teaspoon Heaped Cumin powder
1 Teaspoon Level Amchur Powder /Dry Mango
Salt to taste
1 Teaspoon Tamarind Juice

 

Method

For Cooking /Boiling The Chickpeas 
Soak the chickpeas overnight or for 8 hours.
If you are not using tea bags then wrap the tea powder in a small pouch/muslin cloth tightly and then add to the chickpeas.
Boil the chickpeas/ chole with all the given ingredients in a pressure cooker on high for one whistle then on low flame for exactly 7minutes. Switch off the flame and let the cooker cool completely. Drain the chole/chickpeas. remove the tea bag and keep aside chickpeas water / stock.

For Marinating The Chickpea After Boiling
In a large pot/kadai add the cooked chickpeas and all dry spices mix it well and keep aside for atleast an hour or two.
For The Tadka
In a pan heat oil add cumin seeds and jeera and the crushed garlic and half of the ginger juliennes , slit green chillies and sauté for about a minute or two or till the raw aroma of the ginger garlic disappears. Switch off the flame.
Add this to the marinate chickpeas and mix it well with the masala. Place the kadai on medium high flame and let chickpeas heat for about 3 minutes, now add chickpeas stock/ water into kadai and on high flame let it come to a rolling boil.  

Now cover with a lid and leave for 10 minutes on medium low flame and keep stirring lightly after every 2 minutes. Check the consistency of gravy you want and if you like dry masala chole let it stock dry. After 5 minutes add the teaspoon of tamarind juice and let it simmer for another 5 minutes in the masala on a low heat. Stir at intervals. Switch off the flame and let is sit for at least 5 to 7 minutes.

Serve Pindi Chole hot garnished ginger juliennes , chopped coriander leaves and slit green chillies. Enjoy with naan, bhatura, puri, paratha, kulcha or even roti. This is an awesome and spicy recipe and you will definitely enjoy this dish. 
Labels: Chickpeas, Main course, Vegetarian, Sunday Funday

For Sunday Funday the theme this "Chickpeas". 

Chana Chaat - Chickpea Chaat from Mayuri’s Jikoni 

Coconut Chickpea New Potato Curry from Food Lust People Love 

Hummus Flatbread Caprese from A Day in the Life on the Farm 

Instant Pot Chickpeas - How to Cook Dried Chickpeas from Cook with Renu 

Pindi Chole from Sneha’s Recipe    

Spicy Rosemary Roasted Carrot Hummus from Amy’s Cooking Adventures 

Keto Avocado & Basil Green Goddess Dressing#SundayFunday

4

You will love this finger licking creamy keto, vegan, whole30, gluten free dressing. It's such a pleasing and beautifully green, full of and herby flavors and nutrition.

You can use this creamy, he4rby dressing on top of a fresh salad or as a dipping sauce for fries., snacks, drizzle it on top of eggs, or use it inside wraps and even bake chicken.

Ingredients
1 Large Ripe Avocado
6 -7 Tablespoon Water
1 Tablespoon Lemon juice
2 Cloves Garlic
2 Tablespoons Fresh Parsley
2 Tablespoons Fresh Chives
3 Tablespoons Fresh Basil
¼ Cup Extra Virgin Olive Oil
Salt & Black pepper to taste

Method

4

Add all the ingredients except oil to your blender. Pulse until everything is broken down slightly.
Turn the blender on low-medium, and slowly drizzle the oil in as it blends until incorporated. Season to taste. 

Tran4sfer to an airtight container and pour extra virgin olive oil on top about an inch above it ( this helps the dressing not to turn black or mild dew).

My Notes
Store in the refrigerator it stay's good for 4-5 days.

Nutritional information & Macros
Servings: 4
Amount Per Serving
Calories 191
Fat 19.6g
Protein 1.2g
Total Carbs 4.7g
Net Carbs 1.7g

Labels: Whole30, Dressing, American, Keto, Avocado, Basil ,Low Carb, Gluten free, Olive Oil, Creamy, Vegan, Sunday Funday

Sunday Funday: Fresh Basil  

• Sicilian Caponata from Pandemonium Noshery
• Creamy Turkey Pesto Risotto from Amy's Kitchen Adventures
• Honeydew Caprese Salad from Mayuri's Jikoni
• Keto Avocado & Basil Green Goddess Dressing from Sneha’s Recipe
• Pad Kee Mao (Thai Drunken Noodles) from Palatable Pastime
• Pesto Bread from Karen’s Kitchen Stories   

Broccoli Rasam/Broccoli Soup#SoupSwappers

Broccoli, this excellent vegetable is very much rich in antioxidant's, though this vegetable is rich in protein as well.
This rasam makes an excellent pair to serve along with rice or spicy potatoes and helps a lot for digestion. If you want to try a different rasam, you should give a try to this delicious, finger licking. Try this and you will definitely love this Indian soup.

Ingredients
12 Broccoli florets
¼ Cup Tur Dal - cooked & mashed
1 Large Tomato - chopperized
2 Cloves Garlic - crushed
A Sprig Curry Leaves
1 - 2 Green Chilly - slit
½ Teaspoon Mustard seeds
½ Teaspoon Cumin seeds
¼ Teaspoon Asafoetida powder
2 Dried Red Chillies
1 Tablespoon Lemon juice
1 Tablespoon Desi Ghee
2 Teaspoons Level Rasam powder
1 Tablespoon Oil
Method

Take the cooked dal, chopperized tomatoes, rasam powder, crushed garlic cloves and salt in a bowl, add enough water, give it a good mix and keep aside.

Heat oil in large pot, add the mustard, cumin seeds, when they splutter, add the green chillies, curry leaves, dry red chilly, asafoetida powder and fry for few minutes. Immediately add the chopped broccoli florets and sauté for few minutes. 

Now add the already prepared dal-grounded paste mixture to it mix it well. Let this cook until the rasam starts bubbling, let it simmer for 5 minutes on low flame. Finally add the lemon juice and switch off the flame. Add in the desi ghee and give it a good stir.

Enjoy this soup!!

Serve hot with rice and papad. 

Labels: Rasam, Soup,Soup Swappers, Broccoli, Healthy, Main course, South Indian

Corn and Roasted Sweet Red Pepper Soup from Karen’s Kitchen Stories

Fiery Pepper Soup from Magical Ingredients

Instant Pot Stuffed Pepper Soup from A Day in the Life on the Farm

Broccoli Rasam/Broccoli Soup from Sneha’s Recipe

Shrimp Pasta Salad#FishFriday

A quick and easy summer salad, shrimp pasta salad comes together quickly and makes a complete meal. For this I used mixed pasta, you can use any pasta of your choice.

Serves 2
Ingredients
1½ Cup Mixed Pasta - boiled
1 Tablespoon Olive Oil
1 Tablespoon Butter
2 Shallots- thinly sliced
4 Cloves Garlic - chopped
A Juice Of One Lime
4 Tablespoons Tomato Puree
1 Teaspoon Cayenne pepper
15 - 16 Shrimps - deveined & cleaned
2 Tablespoons Chopped Parsley
½ Cup Diced Colored Capsicums
Salt to taste
Method

Cook the pasta in boiling water according to package instructions; add a dash of salt olive oil. When the pasta cooks to al dante, remove from the heat drain and keep aside.

Heat the butter and olive oil in a large heavy skillet. Sauté the shallots and garlic on medium high flame for 2 minutes. Now add the tomato puree, cayenne pepper and sauté for 3 - 5 minutes or until it's cooked on medium low flame. Add the shrimp and salt to taste. Cook for just 4 - 5 minutes or until the shrimp turns pink. Stir occasionally so that the shrimp is nicely coated in the sauce. Do not over cook the shrimp. Finally, stir in the colored capsicums and lemon juice, cook on medium flame for a minute or two only. Stir in pasta and parsley give it a good mix, remove from the heat.

Serve garnish with a generous sprinkling of chopped parsley.
Enjoy a complete and delicious shrimp pasta salad as a filling meal.
Labels: Shrimp, Prawns, Pasta & Noodles, Tomato, Parsley, Seafood/Fish, Fish Friday, Salad, Main course, Complete Meal

Fish Friday August 2022

• Anthony Bourdain’s Tuna Salad Sandwiches from Palatable Pastime
• Seafood Salad Tacos from Karen’s Kitchen Stories
• Shrimp Pasta Salad from Sneha’s Recipe
• Tortellini Salad with Grill Roasted Shrimp, Tomato and Green Beans from A Day in the Life on the Farm

Flaxseed & Corn Poha#Improv

Flax seed is called Alasi in Marathi and Hindi. The Marathi name for this dish is Alasi Ani Makyacha Pohe. Flaxseeds are shiny & nutty seeds, have an earthy aroma which are a great source of omega 3 fatty acids and a host of other health benefiting properties. I love the earthy and nuttiness of these seeds. 

This Poha (beaten rice) is a fusion recipe is made with corn, which is delicious and nutritious. Try this lip-smacking recipe for your friends and family on various occasions like kitty parties, game nights or even road trips. Go ahead because it is worth a try, as it's so wholesome and tasty that you can make it any time of the day, as breakfast, supper or a simple evening tea snack.

Ingredients
2 Cups Poha
1 Cup Boiled Sweet Corn
3 Green Chillies - finely chopped
1 Large Onion - sliced
1 Teaspoon Grated Ginger
2 Dried Red Chillies
A Sprig Curry Leaves
2 Tablespoon Heaped Flax seeds
1 Teaspoon Mustard seeds
2 Tablespoon Lemon juice
1/2 Teaspoon Salt or to taste
1/2 Teaspoon Sugar
3 Tablespoons Oil
2 Tablespoons Desi Ghee
Chopped Coriander Leaves for garnishing

Method 

Wash the poha in a strainer well and set aside.
Heat a oil in a wok/ kadai. Add the mustard seeds, flax seeds red chillies and let the seeds sizzle, then add the onion, ginger and green chilly and curry leaves to it and fry for a few seconds or till onions are translucent. 

Now add the salt, sugar and corn and fry for a minute. Add the soaked poha and mix well. Cover and cook for another 2 minutes and turn off the flame. Add the lemon juice and mix well.   

Serve garnished with coriander leaves as a snack or breakfast.

Labels: Poha, Breakfast, Corn, Flaxseed, Maharastrian Cuisine, Maharashtra, Healthy, Improv Cooking Challenge

  

Improv Cooking Challenge

Corn & Peppers

• Corn and Bell Pepper Sandwich by Magical Ingredients 
• Flaxseed & Corn Poha by Sneha's Recipes
• Mexican Street Corn and Sausage Salad by A Day in the Life on the Farm
• Nassau Grits by Pandemonium Noshery  

Laham Fuq il-Fwar - Maltese Steamed Beef#EatTheWorld

Laham fuq il-Fwar, is steamed beef, it's a very popular and traditional Maltese recipe. Just add salt, pepper powder, beef or chicken broth and this dish is ready to steam. It's a simple with not much spice but has a delicious flavor.  For this an important tip is that semi freeze the chunk of beef undercut and then you will be able to slice is thinly. 

Place the sliced garlic then the meat slices on top in a oven proof pie plate or a large enamel plate,  place it over the pot of boiling water and plate with any lid that would fit. 

I used a rack on the big pot then placed the plate and covered it tightly with aluminum foil to lock the steam inside and kept it for an hour and 15 minutes and it was done. 

There is no frying or sautéing involved and needs little prep, but it is really delicious and the meat is super tender!

Serves Two
Ingredients
300 Grams Beef undercut/Sirloin - sliced thinly as possible
8 Cloves Garlic - sliced thinly
1 Teaspoon Olive Oil
½ Teaspoon Beef Stock Powder
6 - 8 Cherry Tomatoes - halved
Salt & Freshly Ground Pepper
Freshly Chopped Parsley - optional
¼ Cup Water

Method

Take an enamel tin plate or use a round oven proof pie dish or shallow pan. Place the sliced beef in the pan, place the sliced garlic under and around the beef slices. Mix the stock powder with a quarter cup of water and pour this over the meat. Place the tomatoes around the meat, season with salt and pepper, sprinkle with fresh parsley and drizzle olive oil over the top.

Place it over the pot of boiling water and plate with any lid that would fit, I used a rack on the big pot then placed the plate and covered it tightly with aluminum foil to lock the steam inside. Kept it for an hour and 15 minutes and it was done.

Soft juicy and succulent slices of meat.

You can thicken the sauce with a little cornstarch or arrowroot powder and water if too thin. I did not thicken the sauce, have this with mashed garlicky potatoes which absorb all the lovely juices or you can have this crusted bread, I had with garlicky cauliflower mash.

Serve with a sprinkle of freshly chopped parsley(optional).

Labels: Eat the World, Malta, Beef, Steamed, Healthy, Main course, International Cuisine, Serves Two, Keto, Low Carb

Each month a group of us join Evelyne of CulturEatz as she travels to different countries to Eat the World.
Check out all the wonderful Malta dishes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us!

Check out all the wonderful Maltese dishes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us! 

Sneha’s Recipe: Laham Fuq il-Fwar - Maltese Steamed Beef 

Pandemonium Noshery: Soppa tal Armla (Widows Stew) 

Culinary Adventures with Camilla: Stuffat Tal-Qarnita (Octopus Stew) 

Palatable Pastime: Slow-Cooker Maltese Rabbit Stew (Stuffat Tal-Fenek) 

A Day in the Life on the Farm: Fenkata 

Amy’s Cooking Adventures: Brodu Tat-Tigiega (Maltese Chicken Soup) 

Kitchen Frau: Baked Rice Cultureatz: Maltese Pastizzi Pastry

Low Crab Coconut Flour & Oat Fiber Flatbread#BreadBakers

These keto flatbreads are vegan and gluten free and are must-have keto staples. They’re so easy to make and super low carb. I make toasties, wraps, pizzas, salad rolls out of them and can be used to make sweet treats by slathering them with any keto approved fruit coulis or spread... the possibility of using these are endless. I make a big batch of these every week. They stay good in the fridge for 10 days or more. I reheat them and enjoy.

Makes 12 Flatbreads
Ingredients
60 Grams Coconut Flour
100 Grams Oat Fiber
40 Grams Psyllium Husk powder
2 Teaspoons Baking Powder
1 Teaspoon Xanthan Gum
1/8 Teaspoon Salt
4 Tablespoons Oil
24 Tablespoons Hot Water

Method

Mix all dry ingredients in a bowl well. Add the oil and give it a good mix. Now add the water 22 tablespoons and knead with a spoon, because the water is very hot. After that knead the dough with your hand adding a tablespoon water at a time. ( I used the entire given water to knead the dough). Knead to a soft, moist and smooth dough is formed. Cling wrap the dough and keep it for 20 minutes. 

Then cut into 12 equal parts. Moisten your hand with little water and roll into smooth ball.

Roll each ball between two plastic sheets with a rolling pin  

Or use a puri /tortilla press to make these. 

Place a ball between two plastic sheets and press it. 

Heat a non stick pan and bake them on one side for 3 minutes low flame.    

Then flip and cook on medium high pressing the edges with a cloth till brown spots appear.  

These puffed up like normal wheat flour rotis. Your will love these low crab flatbreads.  Our low crab flatbread is ready.

Like wise make the rest, I usually bake and side by side roll another one. 

Wrap them in a cloth and refrigerate the remaining these stay good in refrigerator for a 10 day or ore. You freeze these for a month in the freeze. Enjoy!!

Net carb per flatbread varies depending on the flour you use. Check your product package. These coconut flour flatbreads works out approx. 0.5 carb as the rest of the ingredients have close to 0 carb.
Labels : Flatbread, Keto, Low Carb, Coconut Flour, Oat Fiber, Bread Bakers 

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page. We take turns hosting each month and choosing the theme/ingredient. 

• Chinese Coconut Buns from Karen's Kitchen Stories
• Coco Bread from A Day in the Life on the Farm
• Jamaican Coco Bread from Palatable Pastime
• Low Carb Coconut Flour & Oat Fiber Flatbread from Sneha's Recipe
• Salara (Guyanese Coconut Roll) from Passion Kneaded
• Samoan Coconut Rolls (Pani Popo) from A Messy Kitchen
• Vegan Coconut and Herb Dinner Rolls from Magical Ingredients
• Zucchini Coconut Lemon Muffins from Cook with Renu

Mahahrastrian Misal Pav#SundayFunday

Misal-Pav” is a another favorite meal of a“Maharashtrians / Mumbaikar's ” after the most famous Vada Pav. Misal pav is a pretty popular dish from Maharashtra and every region has it’s own version of making misal.

What is Misal? Misal is basically a spicy curry made of moth beans/matki or mixed beans sprouts. The dish is topped "farsan" or "sev", onions, lemon and coriander before serving. It's eaten with bread or pav, a katori of yogurt/curd or a glass of buttermil.
In Konkan where the spice levels are so high that a glass of solkadi is guzzled down to cool the heat!

Misal has in three steps
1. Making of the usal/curry
2. Making the kat/tarri spicy water based thin gravy!
3. The toppings - tomato, onion , lemon juice and farsan

Ingredients
For The Sprouted Mixed Beans Curry
2 Cups Mixed Bean Sprouts - see notes
1 Large Onion - finely chopped
2 Medium Tomatoes - finely chopped
1 Green chilly - chopped
1 Teaspoon Heaped Ginger Garlic paste
1 Teaspoon Mustard seeds
½ Teaspoon Cumin seeds
A Spring Curry leaves
1 Teaspoon Heaped Goda masala - see notes
½ Teaspoon Turmeric powder
2 Teaspoons Heaped Kacha Masala - East Indian - see notes
A Small Lemon Size Ball Tamarind, soaked in 1/2 cup water
1 cup water or add more if you want thin consistency
2 - 3 Tablespoons Groundnut Oil
Salt to taste

Method
Soaked the tamarind in ½ cup water for 15 - 20 minutes. Squeeze the tamarind and remove the plup, keep this aside.

Rinse the bean sprouts first in running water well. Drain them completely and then add the sprouts, a little turmeric powder, salt and water 2 inch's above the sprouts, in a pressure cooker till done. Pressure cook for 2 to 3 whistles, or until the beans are cooked yet firm.
Take a deep pan/kadai, heat oil, add in the mustard seeds and cumin seeds when they splutter. Add onion and curry leaves, sauté the onion till they turn translucent. Add ginger-garlic paste and green chilly, stir and sauté till the raw aroma of ginger-garlic goes away. Now add the dry spices - kacha masala, turmeric powder and goda masala. Stir and then add the tamarind pulp. Keep stirring till the raw aroma of the tamarind goes away. 

Now drain the bean sprouts ( reserve the stock to make the tarri), lighlty mix and add a cup water or more water if required. I added more because the sprouts while getting cooked makes the curry thicker. Bring this to a rolling boil. Reduce the flame and let it simmer for 15 minutes, so the flavors infuse, keep stirring in between so that the beans don’t stick to the bottom of the pan.  

Garnish with coriander leaves.

Ingredients
For The Tarri/ Kat
3 Tablespoons Grated Dry Coconut (lightly dry roasted)
1 Medium Tomato chopped
1 Medium Onion - chopped
½ Teaspoon Ginger Garlic paste
1 Teaspoon Goda Masala
½ Teaspoon  Red chili powder
1 Tablespoon Groundnut Oil
Salt to taste

Method

Heat the pan with oil, add the  garlic-ginger paste, fry for till they turn light brown. Add onion and fry till they turn golden and soft. Add tomatoes and fry for few minutes. Turn off the flame and let it cool. Once cool add above made onion masala, dry coconut, garam masala, red chilly powder and grind to a smooth paste.
Heat the pan with 4-5tsp oil, add above made masala paste and cook till the oil starts leave the sides. At this point you can add red chili powder, salt. Add stock from the beans and little more to make a watery consistency. Cook till it comes to boil.  

Kat or tarri is very thin watery consistency is ready.

Assembling The Misal Pav  

In a bowl or divided plate take the usal curry. Fill it to half. Add in the tarri. Garnish it with tomatoes, onions, farsan, potato sallis, as much as you would like to. Squeeze in lemon juice and garnish with coriander leaves.  

Serve it warm with pav, cold buttermilk or Solkadhi

My Notes

Do not sprout the beans too much or else the misal will be mushy.
If you do not have goda masala then you can use garam masala powder but half the quantity of goda masala.
Instead of Kacha Masala - use 2 or more teaspoon of red chilly or according to spice level, a teaspoon heaped of coriander powder and a teaspoon cumin powder.
Labels: Mixed Beans, Sprouts, Curry, Street food, Maharastrian Cuisine, Maharashtra, Sunday Funday, Main course

For our event called Sunday Funday, wherein we share recipes our families will love to enjoy on a Sunday. Our theme for Sunday Funday: "Sprouts".

Chinese Cuban Fried Rice from Karen’s Kitchen Stories
Korean Banchan (Bean Sprout, Pickled Radish and Cucumber) from Palatable Pastime
Masala papad with sprouted moth bean chaat from Mildly Indian
Mahahrastrian Misal Pav from Sneha’s Recipe
Quick and Easy Pork Pho from A Day in the Life on the Farm
Spicy Tofu Bowl from Mayuri’s Jikoni
Sprouted Wheat Bread (Wet Sprouted - No Dehydrating or Grain Mill from Amy’s Cooking Adventures
Tomato and Sunflower Sprout Salad from Pandemonium Noshery
The Goan Usali Recipe from The Mad Scientist’s Kitchen