Chana Jor Garam (black Garbanzo Beans salad)

Ingredients:

2 cups of black chana (black chickpeas/Garbanzo Beans)

2 tomato cut in small pieces

1 small onion chopped

2 green chili chopped

1 Mango cut in to small pieces 

1 Cucumber cut in to small pieces

1 Lemon juice

2 tbls. Cilantro (coriander leaves)

 1& 1/2 tsp. Salt

1 tsp. Red chili powder

1 tsp. Chaat masala

Method: 

Soak  black chickpeas overnight.  Boil chickpeas with salt and pepper in enough water to cook till it is soft. Remove from heat.  Let it cool a bit.

In a bowl, add chickpeas, tomatos, onion, green chilies, cilantro, lemon juice, cut mango, cucumber,salt, red pepper & chaat masala, mix well & serve.

 

Kalmi Kabab

                      Kalmi Kabab

 

Ingredients:

·       2 lbs boneless Chicken Thighs

·       1 tbsp Ginger Garlic paste

·       1 tbsp red chilli paste

·       1 tsp White pepper Powder

·       2 tbsp of Vinegar

·       2 tbsp of Refined Oil

·       1 cup of Hung yogurt or thick yogurt

·       ¼  cup of Cream

·       1 tsp of Garam Massala Powder

·       1 tsp Coriander Powder

·       1 tsp of Crushed Peppercorn

·       1 tbsp of Melted Butter

·       Salt to taste.

Directions:

·       In a bowl, put ginger paste, red chili paste, salt, white pepper powder, vinegar, oil together and

·       Mix well. Add chicken pieces and rub well.

·       Whisk hung yogurt in a bowl and add remaining ingredients in the order listed above.

·       Mix well, Put the marinated chicken pieces in the mixture, rub well and leave for 2-3 hours

·       Roast marinated chicken over a grill or in a Tandoor or bake in oven.

·       When chicken is almost cooked, remove it and let moisture drain.

·       Baste with melted butter and roast for another 2 to 3 minutes

Serve hot with Nan and chatney.

Chili Soy Chunks

Chili Soy Chunks

Ingredients: 

1.      1.5 Cups Uncooked Soy Chunks/Nuggets

2.      1 medium Onion, thinly sliced

3.      2 Green Chili Pepper

4.      1 Cup Sliced Bell Peppers (Green or Red)

5.      4 Cloves of Garlic, Minced

6.      1 inch Fresh Ginger, Peeled & Grated

7.      4-6 Dry Red Chilies as per taste

8.      2 tsp sesame seeds & 1 tsp lightly toasted for garnish

9.      4 Tbsp Oil ( Sesame oil preferably)

10.  2 Tbsp Soy Sauce

11.  2 Tbsp Hot Sauce (as per your taste)

12.  2 Tablespoons Tomato Puree fresh or canned

13.  Scallions/Green Onions, chopped – for Garnish

Preparation:

14.  Boil about 4 Cups of water. Stir in 1/2 teaspoon of salt & add the soy chunks/nuggets to the water. Cover & Soak for about 15 Minutes or more.

15.  Heat oil in a wok or pan. Add Red Dry Chilies. Turn them over when they turn darker. Add Sesame seeds to the oil. When they start to sizzle, add   Onions, Hot Chili Peppers, Bell Peppers, Ginger & Garlic. Stir fry at medium heat till the Onions are translucent & just barely start to brown at the ends.

16.  Drain the Soy Chunks; Gently squeeze out some water out of the nuggets.

17.  Add the Soy Chunks/Nuggets to the wok or pan & toss them around for about 5-7 minutes till the onions coat the nuggets.

18.  Combine the soy sauce, Tomato Puree, & Hot Sauce in 1/2 Cup of water. Add this to the soy nuggets in the pan & cook till the nuggets are coated & the oil leaves the sides of the pan, for about 7-10 minutes.

19.  Add water (about 1&1/2 cups) Cover & cook for about 10 minutes, & then uncover & cook for 5 more minutes on high heat.

                        Garnish with green onions & sesame seeds.

Moong-Moth & Masoor Sprout Chart

                  Moong-Moth & Masoor Sprout Chart

ingredients:

• 1/2 cup Saboot Masoor Sprouts
• 1/2 cup Moong sprouts
• 1/2 cup Moth sprouts
• Salt to taste
• 1 Green chili, finely chopped
• 1/2 medium Orange sliced
• 1 medium Onion chopped
• 1/2 medium Apple diced
• 1/2 teaspoon Chaat masala
• 1 tablespoon Lemon juice
• 1 medium Green bell pepper
• 1 medium Cucumber
• 2 medium Tomatoes
• 1 cup of pine apple.
• ½ cup of Sev.

 

 Method

• ·      Place moong, masoor and moth sprouts in a bowl.
• ·    Add salt and quarter cup of water to a bowl and keep it in the microwave for two minutes. Drain it.
• ·      Add green chili & orange.
• ·  Add onion, apple, pineapple and salt to the bowl and mix well Add bell pepper,Cucumber and tomatoes. Add lemon juice & mix well. 
•     Add Chat masala. Sprinkle with Sev and serve with Green chutney and Tamarind Chutney.

Beet-Root Pomegranate Salad

                                             Beet-Root Pomegranate Salad

Ingredients:

·        4 medium size Beet –Roots

·        16 oz. Or 2 cups of Pomegranate seeds

·        16 oz. of mandarin orange (Canned or Fresh)

·        ¼ cup of chopped cilantro.

·        Salt as per taste

·        Black pepper as per taste.

·        1 cup of thick Yogurt.

·        1 tsp. of olive oil

Method:

·        Peel beet roots and cut in to chunks.

·        Put chunks of beet root in a pan with pinch of salt and ¼ cup of water.

·        Turn the stove on and put Pan on medium heat.

·        Let it cook for 10 minutes till softens.

·        Let it cool

·        Put olive oil and mix

·        In a platter, put first layer of beet root chunks

·        Sprinkle with salt & pepper

·        2^nd layer of Pomegranate seeds.

·        Sprinkle with salt & pepper again

·        3^rd layer of thick Yogurt, Sprinkle salt & pepper

·        4^th layer with mandarin orange

·        5^th & final layer with chopped Cilantro

Your healthy salad is ready.

Dhai- Kadhi ( Panjabi style)

                                                Dhai- Kadhi ( Panjabi style)

INGREDIENTS FOR KADHI:

1 cup besan (gram flour)

2 cups khatti dahi ( sour Yogurt)

1/2 tsp haldi powder ( turmeric)

3/4 tsp red chilli powder

Salt to taste

FOR TADKA:

2 Tbsp oil

1/2 tsp jeera (cummin seeds)

1/2 tsp methi daana ( fenugreek seeds)

8 Kadi leaves

1/2  tsp Mustard seeds

2 laung (cloves )

3-4 dry red chillis

METHOD for KADHI

1. Mix yogurt , besan, salt, haldi ,red chilli powder and 5 1/2 cups water. Beat well till no   lumps remain.

2. In a big heavy bottomed pan heat oil and add all the ingredients for tadka.

3. Add the yogurt water mixture to the tadka . Keep stirring continuously till it boils. After one good boil, lower the heat and simmer for 15 to 20 minutes stirring occasionally.

4. Add the pakoras to the hot kadhi.

INGREDIENTS for PAKORAS:

1 cup besan ( gram flour)

1/3 cup water approx.

1 big onion chopped finely

1 small potato chopped finely

1 bunch chopped spinich (palak)

1/2”piece ginger grated

2 green chillis chopped finely

1/2 tsp red chilli powder

Salt to taste

1/2 tsp garam masala

1 tsp dhania powder

Oil for frying

Method for PAKORAS:

1 . Mix all the ingredients for the pakoras.

2. Heat Oil in a Kadai or Pan.

3. Drop small portions in hot oil to make pakoras.

4. Cook untill crisp.

Serve hot with white or Brown Rice.

KELE KI BARFI

                                             
                                                            Kele Ki Barfi

                                                      
Ingredients:

• 4 large ripe banana (pake kele)
• 1 1/2 cup milk (doodh)
• 2 cup sugar
• 2 tbsp clarified butter (ghee)
• 2 1/2 cup coconut (nariyal)
• 1/2 cup crushed walnut (akhrot)

Method:

•  Peel banana and mash them.
• Cook mashed banana along with milk in a pan until milk dries up.
•  Add butter and stir continuously till it turns brown in color.
•  Add sugar, grated coconut and walnut and stir.
•  Remove it from the flame. Grease a plate with butter and spread the mixture in the plate.
•  Its thickness should be 1/2”. When it settles to be cut in pieces, cut barfi in desired shape.
•  Garnish with dry fruits and serve.