Chickpea Hummus

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Easy, healthy, delicious dip great for bread sticks or Pita.

Ingredients:

1/2 cup chick peas (kabuli chana)

2 garlic cloves, peeled

2 tsp white sesame seeds (til)

1 tbsp lemon juice

4 tbsp fresh curd

2 tsp olive oil

Salt to taste

Method:

• Soak the chick peas in enough water overnight.
• Next day, drain the chick peas, add the salt and ½ cup of water and pressure cook for 6 to 7 whistles or till they are overcooked.
• Cool and strain using a strainer. Keep the chick peas and water aside separately.
• Roast sesame seeds for a minute. (They should not turn brown.)
• Combine the sesame seeds, garlic, lemon juice, curd, oil, salt and ¼ cup of the strained water and blend in a mixer to a smooth paste.
• Add the cooked chick peas and blend again till smooth. If the mixture is too thick, add 2 to 3 tbsp of the strained water and blend well.
• Transfer this mixture to a bowl and refrigerate for at least 1 hour.
• Garnish with chilli powder and olive oil and serve chilled with bread sticks or pita bread.

Nutty Chocolate balls

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Combination of biscuit and cocoa powder rolls out with goodness of nuts.

Ingredients:

8 Digestive biscuits + 4 Marie biscuits

2 tbsp chopped mixed nuts, chopped (I used walnuts & almonds)

2 tbsp cocoa powder

1 tbsp honey (adjust sweet according to taste)

1 tbsp butter

Desiccated coconut for coating

Method:

• Crush biscuits roughly by hand or with rolling pin. Chop all the nuts roughly. 
• Heat a pan and melt butter and honey in it. (You can microwave for 30 - 40 sec)
• Add cocoa powder and take the pan off the flame.
• Add the crushed biscuits and nuts and mix well to form semi solid dough. 
• (Add 1-2 tsp of milk if it is hard to roll in a ball) 
• Spread desiccated coconut in a plate.
• Makes out small balls from the dough and roll them in desiccated coconut. 
• Arrange all the balls in a flat dish and refrigerate till use. 

Cheese Corn Canapes

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Bread canapes topped with cheese corn turns out really delectable.

Ingredients:

12 bread slices, cut in rounds

1 cup corn, boiled

1 capsicum, chopped

1 onion, finely chopped

1/2 cup milk at room temperature

1 tbsp corn flour

1 tsp oregano

1/2 black pepper powder

1 tbsp green chilli sauce

1 tbsp butter

Salt to taste

Cheese for topping

Method:

• Melt butter in a pan, add onion, capsicum and cook for a minute.
• Mix milk and corn flour in small bowl and add this to the pan.
• Cook till mixture turn thick then mix in all the remaining ingredients except cheese.
• Keep aside and let it cool.
• Now spread mixture evenly on bread slices topped with grated cheese.
• Bake at 220 ^oC for 5 -7 min till crispy or grill for 5 min in a preheated oven.
• Serve hot with tomato ketchup.

Crispy Ladyfingers (Kurkuri Bhindi)

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Enjoy crispiness of ladyfingers with your hot tea or coffee.

Ingredients:

500 grams Ladyfingers (bhindi)

2 tbsp Gram flour (besan)

1/2 tsp Chaat masala

1/2 tsp Red chilli powder

1/2 tsp Dry mango powder (amchur)    

1/2 tsp Cumin powder

Salt to taste

Oil to deep fry

Method:

• Trim ladyfingers and halve them vertically. Further slice them into thin strips.
• Put the bhindi in a bowl; add salt, besan,, chaat masala, amchur, red chilli powder and cumin powder and mix well, crushing lightly. Keep them aside for 2-5 min.
• Heat oil in a pan and deep fry on medium heat till golden and crisp.
• Drain on absorbent paper. 
• Serve hot with green chutney.

Chocolate Cup cakes

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Eggless, moist and yummy chocolate cup cakes.

Ingredients:

1 cup flour

1/4 cup cocoa powder

1/2 cup yogurt/curd

3/4 cup white sugar/brown sugar

1/2 tsp baking powder

1/4 tsp baking soda

1/4 cup vegetable oil

1/2 cup plain water

1/2 tsp vanilla essence

A pinch of salt

Method:

Preheat oven at 190°C and grease cup cake moulds or use paper liners.

Sift flour, cocoa powder, baking soda, baking powder and salt.

Beat oil and sugar in a large vessel. Add vanilla essence, curd and water and beat to incorporate all the ingredients together.

Pour the liquid ingredients into the dry ingredients and fold very gently.

Pour the batter into the greased moulds and bake at 190°C for about 30-35 minutes or till done.

Insert a tooth pick, if it comes out clean it is done.

Decorate with whipped cream and chocolate chips.

Tip: You can make eggless Chocolate Cake from same recipe.

Gujarati Khandvi

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Traditional Gujarati recipe and famous tea-time snack.

Ingredients:

1/2 cup curd

1 cup besan (chickpea Flour)

1/4 tsp turmeric powder (haldi)

1 tsp salt

1 ½ cup water

For seasoning

1 tbsp oil

1/2 tsp mustard seeds

2 green chillies chopped

1 stalk curry leaves

A pinch asafoetida

1 tsp Sesame seeds (optional)

2 tbsp coconut, grated

3 tbsp coriander leaves, chopped

Method:

• Add curd, besan, haldi, salt in sauce pan. Mix all and pour in water while mixing constantly to get a batter of pouring consistency.
• Place pan on medium flame and cook, stir vigorously and evenly to avoid lump formation.
• Cook till the mixture begins to leave sides of the pan, stirring continuously.
• When done (about 7-8 minutes), pour a ladleful in a large plate. (Require abt 2 plates)
• Spread evenly into very thin sheet using palette knife or spatula. Allow it to cool.
• When cool, cut into 2" wide strips. Carefully roll each strip, repeat for all plates.
• Place in a serving dish. Sprinkle coconut and coriander all over khandvi rolls.
• Heat up oil in a small pan. Add mustard seeds, asafoetida, curry leaves and chillies.
• Add sesame seeds and immediately pour over khandvi rolls. Serve with chutney.

Creamy Vegetable Soup

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Creamy and healthy soup with goodness of vegetables.

Ingredients:

2 potatoes, roughly chopped

2 onions, roughly chopped

1 carrot, finely chopped

Few French beans finely chopped

1 tbsp butter

1/2 cup milk

Salt & pepper to taste

Method:

• Boil potatoes and onions in 4-5 cups of water. Cool and blend along with remaining water. (Add more water to make it 1 cup, if required)
• Heat butter in a pan, stir fry chopped carrots and beans for 3-4 min.
• Add potato mixture, milk, salt & pepper. Mix well and bring to boil.
• Serve hot and enjoy.

Macaroni with Baked Beans Casserole

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Try ultimate combination of Macaroni and Baked beans in this casserole delight.

Serves : 4

Ingredients:

1/2 cup cooked macaroni (use elbow or shell macaroni)

1 ½ cup tinned baked beans

50 gm grated cheese

2 onions

1 capsicum

4 large sized tomatoes

4 tbsp tomato ketchup

4 cloves garlic, crushed

1 tsp chilli powder

2 tbsp butter

Salt to taste

Method:

• Put the tomatoes in boiling water for 3 to 4 minutes. Skin and chop them.
• Cut the onions into rings and cut capsicum in squares.
• Put the butter in a vessel, add the onions rings and fry for a min.
• Now add the capsicum. Cover and cook for 3 minutes.
• Take out a few rings of onions and capsicum for decoration.
• Add the crushed garlic, tomatoes and chilli powder and cook for at least 4 minutes.
• Add the macaroni, beans, tomato ketchup and salt.
• Grease a baking dish and put the mixture in it. Cover with capsicum and onion rings and sprinkle the grated cheese on top.
• Bake in a hot oven at 200°C / 400°F for 20 minutes.
• Serve hot with any bread.

Sending to the  One pot meal

Cabbage Cheese Rounds

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Easy to make recipe using Cabbage, Cheese in very tasty way.

Ingredients:

1/4 cup cabbage, grated

1/2 cup cheese, grated

2 - 3 potatoes, boiled

2 tsp Green chilli, chopped

2 tsp coriander leaves, chopped fine

2 -3 white bread slices

100 gm Bread Crumbs

Oil for frying.

Salt & pepper to taste

Method:

• In a bowl mash potatoes, add cabbage, cheese, onion, green chilli, coriander leaves, pepper and salt. 
• Soak bread slice, squeeze water and mix in potato mixture.
• Mix well with the hand and make small rounds from it and flatten it a bit.
• In a plate spread bread crumbs. Roll rounds in bread crumbs and coat evenly.
• Shallow fry with oil till both sides becomes golden brown.
• Serve hot with ketchup or any of your favorite dip.

Tip: For making breadcrumbs at home, cut sides of bread, toast and grind in mixture.

Pasta Jalfrezi

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Spicy, delectable, anytime Pasta recipe cooked in curry style.

Ingredients:

200 gm pasta, boiled

1 big onion, chopped fine

2 big tomato, grated

1 capsicum cut in squares

1 green chilli, chopped fine

1 tsp ginger-garlic paste

2 garlic cloves, chopped fine

1/4 tsp red chilli powder

1/2 tsp garam masala

2 tbsp tomato ketchup

1 tsp red chilli sauce (acc. to taste)

1 tbsp butter

2 tsp lemon juice

2 tsp olive oil

Salt to taste

Method:

• Heat olive oil and butter in a pan, saute garlic, onions, green chilli, capsicum and ginger-garlic paste for 4-5 mins till done. (Do not over cook)
• Add tomatoes, chilli powder, garam masala, salt and then the cooked pasta. Stir and cook this for few min till masala coat pasta well. 
• Now add chilli sauce, tomato sauce, mix well and cook for 2-3 min again on low flame.
• Sprinkle lemon juice on top and serve hot.

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