Chatpata Achari Aloo

These I had eaten in a restaurant and tried them at home. They are so yummy and tasty. You can have them with roti or as a side dish.   The list of ingredients do look too much, but let that not deter you from trying this yummy Chatpata Achari Aloo...

Ingredients

9 Baby potatoes
A pinch Asafeotida
1/2 Teaspoon Mustard seeds
1/2 Teaspoon Cumin seeds
1/2 Teaspoon Onion seeds
1/2 Teaspoon Fennel seeds
1/4 Teaspoon Carrom seeds
1/4 Teaspoon Turmeric powder
1 Teaspoon Chilli powder - or as per your taste
1 Teaspoon Pickle masala powder
1/4 Teaspoon Black pepper powder
1/4 Teaspoon Chat masala
1 Teaspoon Ginger garlic paste
1 Teaspoon Sugar
Salt - as per your taste
2 Teaspoons Lime juice
1/2 Cup Water
2 Tablespoons Oil
1 Tablespoons Coriander leaves - freshly chopped (optional)

Method

Boil the baby potatoes  and peel them.   If the potatoes are too  big then cut into halves.

Heat a  pan, add the oil then mustard seeds, cumin seeds, onion seeds, fennel seeds, carton seeds  and  when they crackle add the  asafoetida . Immediately add the  turmeric, red chilli powder, pickle masala, ginger garlic paste and little water fry well till the masalas are cooked. Now, add the boiled baby potatoes into it and mix well.  Add the salt, sugar,  black pepper, lime juice and chat masala.  Again add a little water, mix all of this well.  Let it cook on  medium flame until the water evaporate and let the masalas coat the  baby potatoes. Garnish with  coriander leaves.  

Serve with rotis or as a side dish.  We had this with chapatties  as our dinner and enjoyed it.  

Linking this to BM - theme Healthy Family Dinners.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 55

Labels : Vegetables, Main course, Baby Potatoes, Blogging Marathon, Healthy Dinners

Lentil Soup (Shorbat Adas) - Palestinian Recipe

This healthy soup is enjoyed throughout the Middle East, and it's a flavourful soup. Lentil soup is the most traditional and popular soup in the Levant. During winter time, many families in Palestine still start every dinner with a bowl of warm lentil soup. During Ramadan (regardless of the season it falls in) it is a favourite way to break the fast.


Serving 2 Persons
Ingredients
1 Liter Vegetable stock
1/3 Cup Red lentils
1 Onion - chopped
1 Carrot - cubed
1 Potato = cubed
2 Cloves Garlic - finely chopped
1 Teaspoon Butter
1 Teaspoon Olive Oil
A sprig of Fresh thyme
1/2 Teaspoon Cumin powder
2 Tablespoons Cooking cream
1 Teaspoon Lemon Juice
Salt and pepper to taste
Herbed Butterflaps / French Garlic bread for serving

Method

Wash the lentil and soak in water for 20 minutes.

Heat a pan with olive oil and butter, let  the butter melt, then add the chopped onion, garlic,  carrot, thyme and potato. Sauté until partially cooked.

Strain the lentils, then add to the sautéed vegetables, mix together. Add the vegetable stock, bring to the boil, and skim the foam that surfaces. Simmer for  30 minutes on low flame stirring in between  until lentils are tender. Add the cumin powder, salt and white pepper.

Pour the soup into a bowl, drizzle with cooking cream and serve with Herbed Butterflaps / French Garlic bread .  Enjoy this deliciously healthy and hearty soup for dinner.

Sending this to BM, theme Healthy Family Dinners.  

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 55

Labels : Soup, Palestine, Continental Cuisine, Healthy, Lentils, Blogging Marathon, Shorbat Adas, Lentil Soup

Brown Basmati Pulao

Another Feather in my Hat:

Received an award ( a recipe book) from Simply TADKA for the best recipe  ICE CREAM CONE CUPCAKES - EGGLESS. The book titled ‘The Café Spice Cookbook”  which arrived a couple of days back and I am very excited to read the book and try some of the recipes. This is the third prize I’ve received so for since I started my blog last year . I feel deeply obliged to be recognized on a Global platform via my blogging and very blessed to know that my recipes reach thousands out there who share my passion for food and culinary. I wish to keep trying different recipes and share them with all of you through this blog and hope that it brings everyone as much joy as it does to me.

Here’s the first recipe from The Café Spice Book :

Ingredients
1 1/2 Cups Brown Basmati Rice
1  Onion - sliced
1 inch   Cinnamon stick
2-3  Cloves 
4 Peppercorns
6 - 8 Mint leaves
1 Teaspoon  Cumin seeds 
2 Tablespoon Desi Ghee
Salt to taste
2.1/2 Cups Water
2 Carrots -cut into  thick strips
1/2 Cup Sweet Corn = boiled
1/2 Cup Green, Yellow and Red Capsium - Cut into strips
1 Teaspoon Butter

Method

Wash and soak for 1 hour and then drain all the water, keep aside.

Par boil the carrots and corn.  Keep aside to cool.  
Heat  the butter in  a frying pan and toss the capsicums, carrot and corn, saute for a minute.  Keep aside.

Heat oil in a pressure pan, add cinnamon, cloves, peppercorns and cumin seeds, sauté for a minute. Add onions and sauté till light brown. Add the mint leaves and brown rice. Mix well and stir fry lightly for a 2 minutes  add  water and salt. Mix again, cover with the lid  and cook on full flame for 3 whistles.  Switch off the flame and  let the pressure cooker cool.   Open  the pressure pan when cooled, lightly stir the rice. Serve hot with sautéd vegggies.   Enjoy this healthy pulao. 


Linking this to Valli's 'Cooking from Cookbook Challenge: August -- Week 4 and to Simply TADKA

Labels : Rice, Brown Rice, Carrots, Corn, Capsicum, Healthy, CCChallenge

STRAWBERRY BAVARIAN - EGGLESS - A FRENCH DESSERT

Bavarian cream also known as Bavarois is a dessert similar to pastry cream but thickened with gelatin instead of flour or cornflour which is a custard sauce thickened using eggs. This is delicious and easy to make french dessert and kids love it. A goodness of fruit and cream.   

Ingredients
1 Cup Strawberry puree
1 Teaspoon Lemon juice
1 - 2  Tablespoons Sugar
1 Teaspoon Gelatin
1/4 Cup Water
1/2   Cup Whipped cream
1/2 Teaspoon Strawberry essence
Strawberry  for garnishing
Extra Whipped cream for garnishing

Method
Mix strawberry puree, lemon juice and sugar in a blender till the sugar dissolves. Keep aside.

Soak the gelatin in water till swells up. Then place the pan on medium flame, keep stirring till the gelatin dissolves, keep aside.

Add the gelatin to the strawberry mixture and pulse the blender 3 times till well combined.

Beat cream till stiff,  add essence and fold in the strawberry mixture.   Pour it in serving bowls and chill till firm. 

Garnish with whipped cream and strawberry  . Serve, dig into the  bowl ..... enjoy.  

Small bowl for the kids.

My Notes:

Adjust the sugar quantity according to the sweetness of the strawberry puree.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#55

Labels :  Sweets & Desserts, Kids delight, Blogging Marathon, France

Cheesy Herbed French toast with grilled tomatoes

This is delicious, simple, fast breakfast or brunch - a French toast with a twist and it's savory version. Slice of French bread are dipped into a fresh herb, and cheesy egg mixture, then fried until crisp and golden.

Ingredients
2  Eggs -  beaten
2  Tablespoons Milk
2 Cubes Gouda Cheese  -  grated
1 Tablespoons Fresh Herbs
Butter as required butter
1 French Loaf  -  thickly sliced
2 Tomatoes
Butter + olive oil, for frying


Method
I used rosemary, thyme and parsley in fresh herbs.

In a shallow bowl, whisk together the eggs, milk, cheese and herbs. Melt the butter + oil in a large non-stick pan over a medium heat. Dip slices of bread into the egg mixture, then place them in the pan. Cook for 3-5 mins on each side, or until golden and crisp.

Place the  tomatoes on  the same and grill until they start to soften and blister. On a large platter, place the cheesy French bread, grilled tomatoes and let's just enjoy.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 55

Labels :  Breakfast, French Cuisine, Continental Cuisine, Egg, Fresh Herbs, Cheese, Blogging Marathon