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