Corn Chaat / Corn Salad

Come evening time, I always have a craving to snack on something light and savory that would fill my senses with satisfaction but not make my stomach heavy. With this requirement in mind, I played around in my kitchen to create this Corn Salad (Masala Corn Chaat) recipe - a delicious, stimulating, savory salad that rocks one's taste buds with its piquant, provocative flavors. I love to rustle up this quick & easy dish as a healthy, delicious evening snack - it is perfect with a hot cuppa tea or coffee. Also, this peppy & peppery dish is more than just a salad - serve it as a zesty party starter, as a quick evening snack, or as a healthy option for kids' lunchboxes. 

Corn Salad can be prepared in a jiffy & is made of minimal ingredients. I love the flexibility of playing with variants of this salad - for example, replace the jalapenos with Hot chilli sauce to get different but equally amazing flavors. Combined with the tanginess of lemon juice & the spicy punch of jalapenos, each of the golden-yellow corn kernels turn into little taste bombs that will release a burst of flavors in your mouth and make you relish every scrumptious spoonful. Besides the salad being non-fattening, the jalapenos provide nutritional benefits such as fighting migraine headaches, preventing sinus infections and relieve congestion. Time to bring out the corn :)

CORN  CHAAT / CORN  SALAD  RECIPE

Serves : 2

Ingredients:

1 1/2 cup Sweet Corn Kernels ( I used frozen Sweet Corn)

2 tbsp Jalapenos; seeded, cored & minced

1/3 cup chopped Red Onion

1 1/2 tsp melted Butter

2 tsp fresh Lemon Juice

Salt to taste

Freshly ground Black Pepper to taste

How to make Masala Corn Chaat

1. Microwave/boil corn kernels with salt till soft. Strain.
2. In a bowl, combine all the above ingredients except salt. Mix well. Adjust seasoning as per your taste.
3. Serve warm or cold.

Variations:

Instead of Jalapenos, add Hot Chilli Sauce to get a totally different delicious flavor.

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Chana Chaat / Chickpea Salad

Chana Chaat (Chickpea Salad) is a lip-smacking, tangy, savory and delightfully light salad that will forever change your perception of veggie salads as a boring, tasteless necessity on the dinner table. It is made of boiled chickpeas tossed together with veggies and flavorful Indian spices. Like yin and yang, the soft chickpeas balance perfectly against the peppy, punchy attributes of the other ingredients and spices; the contradictory interactions create a richness of texture and flavors that will knock your socks off with the first spoonful. Chana chaat can be served as a snack or as an appetizer, or even as a brunch dish or a party starter. To add to its versatility, this zesty dish can be served both warm & cold.

Chana Chaat is wonderfully quick and easy to make - so much so that boiling the chickpeas is the "hardest" step (& you can use canned chickpeas if you are feeling too lazy to do even that). Like all veggie salads, Chana Chaat is also super-nutritious and healthy - chickpeas are low in saturated fat, cholesterol and sodium, and are a great source of dietary fiber, protein and other minerals. You can also add crushed, crispy semolina wafers (Golgappa / papdi) to give a crunchy twist to this potpourri of flavors. Either way you like to serve it, this is one tangy dish that you would want to make again & again :)

CHANA  CHAAT  RECIPE / CHICKPEA  SALAD RECIPE

Serves : 2-3

Ingredients:

1 cup Dry Chickpeas / Garbanzo Beans (Kabuli Chana); See tip #1

1/2 cup finely chopped Onion

1/2 cup finely chopped Tomatoes

1 medium-size Potato (optional); peeled, boiled & cut into 1" cubes

1" fresh Ginger; peeled & julienned

2 Serrano Green Chillies or to taste (optional); destemmed & finely chopped

1 1/2 tsp Cumin Powder

1/2 tsp Cayenne pepper (Red Chilli Powder) or to taste

1 tsp Chaat Masala; available in Indian Grocery Stores

1 1/2 tbsp fresh Lemon Juice   

1/2 tsp Black Salt

Salt To taste

5-6 Pani Puri or Papdis (optional); crushed (available in Indian Grocery stores)

2 tbsp chopped fresh Cilantro (Coriander) leaves

How to make Chana Chaat / Chickpea Salad

1. Soak the chickpeas overnight in 3 cups of water. Drain the water. Pressure cook the chickpeas with 3 cups of water & salt until the chickpeas are cooked but still have a bite to them.
2. Drain the water from the chickpeas.
3. In a large bowl, combine chickpeas, onion, potato, green chillies, cumin powder, cayenne pepper, chaat masala & black salt. Add lemon juice & tomatoes. Gently mix. Adjust seasoning as per taste.
4. Transfer to a serving bowl. Sprinkle crushed papdis/puris (optional) over the Chickpeas. Garnish with ginger & cilantro leaves. Serve immediately.

TIPS:

1. You can also use canned chickpeas, in which case skip step #1 mentioned above.
2. Using potatoes is optional. If you are health-conscious, feel free to skip it (as I did!).

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Baked Spiced Chickpeas

Are you snack-addicted but weight-obsessed? Not to worry, Baked Spiced Chickpeas to the rescue! This tangy, yummy, crunchy, munchy fun snack hits the mark perfectly in fulfilling your snack cravings with a nutritious, guilt-free food that would make your health examiner proud. These delicious golden-brown, spice-coated pearls are great for snacking anytime & anywhere, & super-addictive too! Satisfy those hunger pangs between meals, have them in the evening with a cuppa tea or coffee, serve them in parties or on game days, or take them along for an outing on picnics or road trips.

Baked Spiced Chickpeas have a simple & effortless preparation - it takes less than an hour between the time you dream of making them and popping them into your mouth. Another great thing about these delicious crunchies is that they can be stored in an airtight container for a few days, so you can prepare them in batches & consume at will. If you are still not ready to throw out that chips packet (really?), then consider the health benefits - chickpeas are a great source of protein and dietary fibers, and very low in saturated fats & cholesterol. I could go on extolling the virtues of this great snack, but it seems that I have run out of this "fun"chy snack - you didn't think I could be writing about them without resisting the urge to snack on these delicious munchies ;) Time for me to make some more, & time for you to make some too ... happy munching :)

BAKED  CHICKPEAS  RECIPE

Ingredients:

1 cup Dry Chickpeas / Garbanzo beans (Kabuli Chana), see Tip #1

1 tbsp fresh Lemon Juice

1 1/2 tbsp Olive Oil

1 tsp Sugar

1/2 tsp Ginger Powder

1 1/2 tsp Cumin Powder

1 tsp Coriander Powder

1 tsp Garam Masala; see tip #4

1/4 tsp ground Black Pepper

1 tsp Cayenne Pepper (Red Chilli Powder), or to taste

Salt to taste

How to make Baked Chickpeas (Kabuli Chana Namkeen)

1. Soak the chickpeas overnight in 3 cups of water. Drain the water. Pressure cook the chickpeas with 3 cups of water & salt until the chickpeas are soft but still retain their shape.
2. Drain and rinse the chickpeas. Place the chickpeas on a clean kitchen towel and pat them gently with another clean kitchen towel until they are completely dry (Remove as much moisture as possible to achieve maximum crunch). Let the chickpeas air-dry for half an hour.
3. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
4. In a small bowl, add sugar, ginger powder, cumin powder, coriander powder, garam masala, black pepper, salt & cayenne pepper. Mix & keep aside.
5. In a large bowl add dry chickpeas. Drizzle oil & lemon juice. Mix well. Sprinkle spice mixture over the chickpeas & toss until all the chickpeas are evenly coated with the spices.
6. Spread the chickpea mixture in a single layer on the prepared baking sheet.
7. Bake for 45-50 minutes or until the chickpeas are dark brown in spots, almost crunchy, and have shrunk quite a bit. Stir the chickpeas halfway through the baking time with a wooden spoon. Watch chickpeas in the last few minutes carefully to avoid burning.
8. Cool to room temperature before serving.
9. Store in an airtight container & enjoy :)

TIPS:

1. You can also use canned chickpeas, in which case skip step #1 mentioned above.
2. The chickpeas may appear slightly soft after baking. Do not overcook as the chickpeas will eventually harden & become crunchier & more crispy after cooling to room temperature .
3. If you do not like spicy chickpeas, reduce or omit cayenne pepper. 
4. All the above spices are easily available in any Indian Grocery Store.

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Baked Spiced Cauliflower

Baked Cauliflower is a savory, delectable, tangy dish that transforms the bland cauliflower into a flavorful, exotic delicacy. It is amazing how the quick and simple process of adding the right seasoning and spices and baking for a few minutes yields such an appetizing outcome. The dry spices find their way into every nook & cranny of the Cauliflower florets and cling onto the baked golden florets like little brown specks of gold, simultaneously soaking into the entire dish but also standing out in their full glory. This creates a magical effect that is reflected in the sophisticated looks of the dish as well as in the superlative, scrumptious taste of the Baked Cauliflower that you will feel in every bite of this delicacy as mildly crunchy yet delicately soft floret is swallowed, leaving behind a flavorful after-taste in the mouth that lingers on long after the entire dish is consumed.

Owing to their great taste & exquisite looks, Baked Cauliflower can be used as a delectable, somewhat-filling snack with a cuppa tea or coffee, as a sophisticated side dish at the dinner table or at parties, or even as entrees - they pair up really well with Indian flatbreads such as Parathas. In whatever manner you choose to serve this dish, make sure to keep a bowl of Cilantro-Mint Chutney alongside - the piquant taste of the Cilantro-Mint Chutney perfectly complements the spicy flavors of the Baked Cauliflower and quadruples the taste. So if you always looked away from the cauliflower pining away in a corner of your fridge when you were wondering what to cook for dinner, now you don't need to ... try this delicious Baked Cauliflower dish and make Cauliflower you new best veggie buddy :)

BAKED  SPICED  CAULIFLOWER  RECIPE

SERVES : 2-3

INGREDIENTS:
1 head Cauliflower; cut into bite-size florets
2-3 tbsp Olive Oil
1 tsp Salt, or to taste
½ tsp ground Black Pepper
½ tsp Cayenne Pepper (Red Chilli Powder), or to taste; optional
½ tsp Turmeric Powder
1 tsp Cumin Powder
½ tsp Garam Masala Powder; see tips
½ tsp Dry Ginger Powder
1½ tsp Dry Mango Powder (Amchur) or 2 tsp fresh Lemon juice; see tips
1 tbsp chopped fresh Cilantro (Coriander) leaves or Parsley

Lemon wedges for serving

How to make Roasted Cauliflower with Indian Spices

1. Preheat the oven to 400 degrees F and place the rack in the centre of the oven. Line a baking sheet with foil or parchment.
2. In a large bowl, add the cauliflower. Drizzle oil over the florets & toss to coat. Sprinkle the seasonings (including the lemon juice) over the florets. Using your hands, gently toss to coat such that every individual floret is coated evenly with spices.
3. Spread the cauliflower pieces onto the baking sheet in a single layer. Bake for 30 to 35 minutes or until the stems are tender, and the edges are browned. Turn the cauliflower florets midway through roasting.
4. Remove from oven. Adjust the seasoning as per your taste.
5. Transfer to a serving bowl. Sprinkle chopped cilantro/parsley. Serve hot with lemon wedges & cilantro-mint chutney or as a side dish.

Tips:

All of these spices are available in Indian Grocery Stores, & it is best to buy them from an Indian Grocery store to get authentic flavors. These spices are also very common & may be available in your local supermarket (I have seen them in Safeway - a popular supermarket in California).  

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Roasted Makhana (Savory Roasted Fox nuts)

Roasted "Makhana" (fox nut) is a savory, exotic, crunchy, zestful snack comprising of lightly roasted and seasoned Makhana that is irresistibly delicious and addictive - once you begin popping one of these light, puffed marble-sized balls into your mouth, it is hard to stop till your hand is scraping the bottom of the snack jar. Roasted Makhana is similar in shape, texture and crunchiness to popcorn, but the similarity ends there - these little airy gems are more crunchy, more perky and much more healthier than the calorie-rich popcorn. In fact, Makhana is rich in nutrition and loaded with proteins, vitamin B, and many minerals including calcium, iron & phosphorous. You can enjoy this crunchy snack it with a cuppa or pop a couple in your mouth to fill those hunger pangs in-between meals.

The roasted Makhana can be rustled up in a jiffy - its preparation is super-easy with the most basic of ingredients. And the tasty output of your minimal efforts will last for as long as 2-3 weeks (if you have the will to resist their temptation), just make sure to keep it in an airtight jar to retain its crunchiness. For those who have never heard of it before, the Makhana (fox nut) is quite popular in large regions of Asia and has a history that dates back centuries - it is used as a food offering for the Gods during religious ceremonies in India, and is used in medicines in China. So next time you want to curl up on the couch to watch your favorite TV show, snack on these little healthy tit-bits knowing that you can enjoy them without any calorie-related feeling of guilt :)

SAVORY  ROASTED  MAKHANA (FOX NUTS)  RECIPE

Ingredients:

100 g (3.5 oz) Foxnuts (Phool Makhana); easily available in Indian Grocery Stores

1 tsp Black Salt or to taste

1/8 tsp Cayenne Pepper ( Red Chilli Powder), optional

Freshly ground Black Pepper, to taste

1 tbsp Oil

How to make Savory Roasted Makhana

1. Heat oil in a non-stick pan on medium heat.
2. Lower the heat & add salt, cayenne pepper & black pepper. Mix & quickly add the foxnuts & roast for 8-10 minutes or till crispy & crunchy. Remove from the heat.
   
3. Allow to cool to room temperature and then store in an air tight container. 

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Zucchini Fritters (Eggless)

Zucchini fritters are scrumptious, delectable, mouth-watering delights with a crispy exterior and warm, succulent tenderness on the inside. It is amazing how a mild veggie like Zucchini can transform into a zesty snack that even kids love to devour en masse. In addition to their delicious taste, these fritters are on the healthier side as these are not deep-fried & Zucchini is low in cholestrol and a good source of protein, vitamin A, dietary fibers & minerals. Also, my recipe is a healthier, guilt-free version as it does not contain eggs or cheese. I love to nibble on these fritters when there is chill in the air, as they have a delicious way of spreading warmth inside one's system. Serve them with sour cream or with Cilantro-Mint Chutney, and enjoy the pleasure of watching them disappear from the plate in the blink of an eye :)

ZUCCHINI  FRITTERS  RECIPE

Makes : 8 Pcs

Ingredients:
3 medium-size Zucchini; ends trimmed
1-2 Garlic cloves; peeled & minced
3 Green Onions; minced
2 Green chillies or to taste; destemmed & finely chopped
½ cup All-purpose Flour (Maida)
2 tbsp Corn Starch/Corn Flour
2 tbsp chopped fresh Basil leaves or Cilantro (Coriander) leaves
2 tsp freshly grated Lemon zest
Salt to taste
1/8 tsp Black Pepper Powder
2-3 tbsp Olive Oil
Lemon wedges, for serving

How to make Zucchini Fritters

1. Grate the zucchini on the large holes of a box grater, or in a food processor using the shredding blade.
2. In a large bowl, toss zucchini with 1 tsp salt and set aside for 10 minutes. Then, squeeze all of the excess liquid out of the zucchini with your hands.
3. Return the dried zucchini to the bowl. Mix green onions, garlic, green chillies, basil, lemon zest, salt (taste the zucchini before adding) & black pepper. Sprinkle the corn starch & all-purpose flour over the mixture & mix until uniformly incorporated.
4. Heat 2 tbsp of olive oil in a large non-stick skillet/Tava over medium heat.
5. Drop 2 tbsp of the zucchini mixture onto the skillet. Do not overcrowd the skillet, cook in batches. Lightly press the batter with the back of your spatula. Cook fritters until the edges underneath turn golden brown, takes about 2-3 minutes. Flip the fritters & fry until its golden-brown underneath as well.
6. Drain on absorbent paper. Repeat process with remaining batter, adding more oil to skillet/tava if necessary.
7. Serve with lemon wedges & Cilantro-Mint Chutney.

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Green Chana Chaat (Green Chickpea Salad)

Green Chana Chaat (aka Green Chickpea Salad) is a mouth-watering, tongue-tickling, super healthy salad with tangy and spicy flavors. When mixed in the right measure, the boiled green Chana (Green chickpeas) perfectly tempers the intense tanginess of the lime juice and spices to create a scrumptious salad that delights the senses. Besides being served as a delicious salad, you can also enjoy Green Chana Chaat as a healthy, light and refreshing snack. In fact, Green Chana Chaat is a really popular street-side snack in India, and road-side vendors selling this delicious concoction is a common sight on almost all train platforms and even on trains in India.

Green Chana Chaat is really quick & easy to make, and Green chickpeas are loaded with health benefits - rich in low-fat protein, high in dietary fibers, high in calcium & iron, and do not contain any trans or saturated fats. In sum, a great-tasting and healthy salad .....time for you to try a spoonful and savor the tanginess :)

GREEN  CHANA  CHAAT  (Green Chickpea Salad)  RECIPE

Serves : 2-3

Ingredients:

1 cup Dried Green Chickpeas (Hara Chana), see Tips; washed & soaked overnight in 3 cups of water

3/4 cup finely chopped Red Onion

1/2 cup finely chopped Tomato

3 Serrano Green Chillies or to taste; destemmed & finely chopped

2 tbsp fresh finely chopped Cilantro (Coriander) Leaves

Salt to taste

1/2 tsp Cayenne Pepper (Red Chilli powder), or to taste

Black salt to taste

1 1/2 tsp Roasted Cumin Powder

1 1/2 tsp Chaat Masala

1 tbsp fresh Lemon Juice, or to taste

How to make Hara Chana Chaat

1. In a pressure cooker, add soaked green chickpeas, 3 cups of water & salt to taste. Cook for 2-3 whistles or till done. Remove the lid once the pressure/steam has subsided completely. Drain the water.
2. Transfer the cooked peas to a large bowl. Add all the remaining ingredients & mix well. Adjust seasoning to your taste.
3. Serve immediately. 

Tips:

Dried Green Chick peas are available in Indian Grocery Stores.

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Masala Mushroom (Khumb)

Masala Mushroom (aka Masala Khumb) is an appetizing, irresistible, savory dish made of button mushrooms stir-fried in flavorful spices. It is amongst the most popular mushroom-based Indian dishes, and is a featured menu item in many North Indian restaurants. This dish is usually consumed along with any Indian flatbread - Roti, Paratha, Naan.

My recipe of Masala Mushroom utilizes very few ingredients and has simple cooking instructions - making it a real time-saver in the kitchen and a finger-licking dish on the dinner table. This preparation style of Masala Mushroom makes it a real treat for mushroom lovers - since there is no curry or exorbitant number of other ingredients to suppress the unique taste of mushrooms. Besides this, mushrooms have a load of health benefits - in addition to being low in calories & rich in minerals & anti-oxidants, mushrooms prevent heart diseases, boost the immune system to fight diseases, and even reduce the risk of developing breast cancer. So wait no more - roll up your sleeves, stir up some Masala Mushroom, bring out your favorite Indian flatbread, & dig in :)

MASALA  MUSHROOM  (KHUMB)  RECIPE

Serves : 2 - 3

Ingredients:

230 grams fresh White Mushrooms; washed & sliced

2 medium-size Onions;  thinly sliced
3 medium-size Tomatoes; pureed
1/2 tbsp fresh Garlic paste

1 tbsp fresh Ginger paste
1 tsp Cumin seeds

Salt to taste

1 tbsp Oil

2 tbsp chopped fresh Cilantro (Coriander) Leaves

For dry-roasting & pounding:
1 tbsp Coriander seeds
3 dried Red Chillies, or to taste

How to make Masala Mushrooms

1. Heat a non-stick pan on medium heat. Add dried red chillies & coriander seeds. Dry-roast for 1-2 minutes or till fragrant while stirring constantly. Remove the pan from heat. Once the spices cool down, pound them coarsely using a mortar & pestle. Keep aside.
2. Heat oil in a non-stick pan on medium heat. Add the cumin seeds. Once the cumin seeds begin to change color, add garlic paste & sauté for 15 seconds.
3. Add onions & ginger paste. Sauté till the onions are translucent.
4. Add the pounded spices & sauté for 2 minutes.
5. Add the tomato purée & salt. Sauté till the oil separates from the tomato-onion mixture.
6. Add the mushrooms and cook while stirring gently for 7-8 minutes or till the mushrooms are cooked. Adjust seasoning to your taste.
7. Transfer it to a serving bowl. Garnish with cilantro leaves. Serve hot with parathas, rotis or naan. 

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Bharwan Mirch (Stuffed Chilli Peppers)

Bharwan Mirch (Stuffed Chilli Peppers) are a spicy food lover's dream. So you lit the fire in the fireplace, put on a few sweaters, sipped some tea but can't shake off the cold. Well, its time to prepare some of these fiery and mouth-wateringly delicious peppers. Remember those cartoons of Donald Duck running around with his mouth on fire & smoke coming out of his ears - I bet its because he took a bite of one of these bad boys :)

Stuffed Chilli Peppers are quick & easy to prepare with really basic ingredients, and I also really like that they are not deep-fried. A lesser-known known fact of Jalapeno peppers is their tremendous health benefits - these peppers are loaded with Vitamin C, fight migraines and sinus headaches, prevent sinusitis and relieve congestion, help to burn fat, lower blood pressure, help protect the heart, and even prevent prostate cancer. Wow, they seem to be more medicinal than a prescription drug.

Stuffed Chilli Peppers are a great side dish for accompanying the main dish along with roti or steamed rice, or (if you are feeling lazy) you can serve them as a complete meal along with paratha (Indian flatbread) & yogurt. Still shivering from the cold? Time to get up & make some Stuffed Chilli Peppers ... oh, & keep a lot of yogurt on the side to douse those flames inside your system :)

Bharwan Mirch (Stuffed Chilli Peppers) Recipe

Makes : 6 pcs

Ingredients:

6 Large Jalapeno Peppers

2 medium-size Onions; peeled & grated

1 1/2 tbsp Coriander powder

1 tbsp Dry Mango Powder (Amchur)

1/8 tsp Asafoetida

2 tsp Fennel Powder

1 tsp Garam Masala Powder

1/2 tsp Turmeric Powder

Salt to taste

1 tbsp + 1 tbsp Oil

How to make Stuffed Chilli Peppers

1. Wash & pat the Jalapeno Peppers dry. Slit the peppers on one side & remove its seeds and membrane. Keep aside.
2. Heat 1 tbsp oil in a non-stick pan on medium heat. Add grated onions & saute till light brown in color.
3. Add all the spices & saute for another 2 minutes.
4. Remove the onion mixture from heat & set aside to cool.
5. Stuff the onion mixture into the peppers carefully. Make sure that you don’t break  the peppers while stuffing.
6. Heat 1 tbsp oil in a frying pan. Carefully place the peppers in the pan. Cover & cook on low heat till the outer skin of the peppers is blistered while turning over occasionally on all sides.  Takes about 10-12 minutes to cook.
7. Serve with parathas or as a side dish with roti or rice.

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Fruit Vegetable Salad

Fruit Vegetable Salad comes in as many forms as there are veggie and fruit combinations on the planet - in two words, almost infinite! However, if you are looking for a Fruit Vegetable Salad recipe with a light, refreshing, tangy-sweet taste that will tingle your taste buds and have you scraping the bottom of the bowl for the last remnants of the salad, then look no further my friend - for the next few lines will open the doors of fruit salad heaven for you :)

This Fruit Vegetable Salad is really easy to make, and so good in looks & taste that you can serve it to guests and take a bow as they applaud your delicious masterpiece - that is, if they are able to put down their forks. As an added bonus, this recipe does not contain any fatty salad dressings and uses the most basic ingredients of your kitchen - salt, pepper, lemon to add zest to the fruit & veggie mix. Whew, talk about yummy! Talk about simple preparation! Talk about gluten-free & low carb! This salad has it all. So without further ado, here's the recipe that will make you crave for salad as much as you would crave for a decadent chocolate brownie :)

Fruit Vegetable Salad Recipe

Serves : 2-3

Ingredients:

1/2 cup Pomegranate seeds
1/2 cup chopped Apple (cut into 1/4 to 1/2 inch pieces); peeled & cored
15 seedless green Grapes; cut in half or if too big, cut in quarters
1/2 cup grated Carrot; peeled
1/2 cup shredded Cabbage
10-15 fresh Spinach leaves; finely chopped
1/4 cup grated Beetroot (optional); peeled
1/3 cup fresh orange (cut into 1 inch chunks), optional; peeled & remove the white membrane
2 tsps fresh Lemon Juice, or to taste
2 tsps Sugar
1/4 tsp Roasted Cumin powder
3/4 tsp Black Salt, or to taste
Salt to taste
Black Pepper to taste

How to make Fruit Vegetable Salad

1. In a large bowl, gently toss all of the ingredients together (except salt & black salt). Refrigerate.
2. Add salt & black salt just before serving. Mix well & serve.

Tips:

Beetroot adds red color to the entire salad. If you do not wish the salad to have red color, you may skip the beetroot or add it as garnishing (as seen in my picture).

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Vegetable Momos / Dumplings

Vegetable Momos (similar to Chinese dumplings, dim sums, wontons, Japanese gyōza) are savory steamed balls of dough stuffed with a spicy veggie mixture. These cute, soft momos/dumplings are exotic in looks and taste and are so very deliciously succulent and juicy to bite into. They are best served hot and steaming with a bowl of spicy sauce for dipping - the steaming heat and the spiciness release a torrent of flavors that your taste buds will love. Momos can be either steamed or deep-fried - I prefer steamed Momos as this keeps them healthy and thus retains the nutritional value of the veggie ingredients.

Momos proliferated in India through migrants from Tibet and Nepal, and are now a very popular street food in large parts of Northern India. They are great as appetizers, party starters or as a light meal. Try some now, and discover a unique flavor that will make you understand why nature intended us to consume a meal every few hours ... good ol' mother nature :)

Vegetable Momos / Dumplings Recipe

Makes : 24 Pcs.

Ingredients:

For the wrapper (see Tips for alternative):

1 cup All Purpose Flour (Maida)
1/4 tsp salt
Water
1/2 cup All Purpose Flour for dusting

For the filling:

2 1/2 cup grated Cabbage
1 cup grated Carrot; peeled
1/4 tsp Black Pepper Powder
1/8 tsp Cayenne Pepper (Red Chilli powder) or to taste
3-4 Serrano Green chillies or to taste; destemmed & finely chopped
1 tbsp Vinegar
1 tbsp Soy Sauce
Salt to taste
1 tbsp minced fresh Ginger
1 tbsp minced fresh Garlic
1 tbsp Oil
Small bowl of water

How to make Vegetable Momos / Dumplings

To make the filling:

1. Heat oil in a non-stick pan on medium heat. Add minced ginger & garlic & saute for 30 seconds.
2. Add all the veggies and saute for a minute on medium-high heat.
3. Add all the remaining ingredients for the filling (except salt) & saute till the mixture becomes dry. 
4. Add salt & mix well. Adjust seasoning as per your taste. Set aside to cool. 

To make the wrappers:

1. Mix the flour & salt in a bowl. Slowly add water & knead the mixture to make a smooth pliable dough. Cover with a damp cloth & let it rest for 30 minutes.
2. Once rested, divide the dough into 24 equal portions & shape into balls. Cover the dough balls with a damp cloth.
3. Take a dough ball, dip in the loose flour. Use the rolling pin to roll into a 3-inch circle (keep the center slightly thicker than the edges).

Assembling the dumplings/momos:

1. Line a baking sheet/plate with wax paper. 
2. Hold the wrapper in a slightly cupped hand. Add 1 tbsp of filling in the center of the wrapper.
3. Using your fingertips, moisten inner edges of wrapper with water. Fold in half, enclosing filling and press edges firmly to seal.  
4. Place the filled dumpling onto the baking sheet/plate & cover with a dry towel. Ensure that the filled dumplings do not touch each other. 
5. Repeat procedure with the remaining filling and wrappers.

Steaming the Dumplings / Momos:

1. Fill a wok/saucepan ½ full with water and bring to a boil. 
2. Line the bottom of the bamboo steamer (see Tips for alternative) with parchment paper or banana leaf.
3. Arrange the dumplings in a bamboo steamer such that they do not touch each other.
4. Fit bamboo steamer into the wok/saucepan & steam for 10-12 minutes. Steam in batches.
5. Serve immediately with extra soy sauce or your favorite dipping sauce.

Tips:

1. Pre-made dumpling wrappers can be used instead of preparing & rolling the dough. Pre-made wrappers are available in local Asian stores.
2. Idly steamer can be used instead of bamboo steamer. Brush the plates with little oil so the momo doesn't stick to the surface.

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Vegetable Clear Soup

Vegetable Clear Soup is a delicious, nutritious, low-calorie and light soup that is sure to warm up your insides on a chilly night. It is so quick and easy to prepare Vegetable Clear Soup that most people believe that this soup does not need a recipe - just find the veggies in your refrigerator, throw them in boiling water, add salt and the soup is ready. This technique will certainly produce a soup, but more is needed to get a great taste. In my recipe, I add a certain set of ingredients to get a spicy and flavorful taste. Try it for yourself and see :)

Vegetable Clear Soup Recipe

Serves : 2

Ingredients:

1/2 cup thinly sliced roundels of Carrot
1/4 cup chopped Spring Onion
1/2 cup cubed Red Bell Pepper; deseeded & cut into 1-inch cubes
6-7 Broccoli florets
10-12 leaves of Chinese Cabbage (Bok Choy)
2 pods of Garlic; peeled & minced
1 Thai Chilli (optional); destemmed & finely chopped
5 cups Water or Vegetable Stock
1 tsp Vinegar
1 tsp Soy Sauce
Salt to taste
Freshly ground Black Pepper powder to taste

How to make Vegetable Clear Soup

1. Heat water in a deep pan on medium heat.
2. Add garlic & bring to a boil.
3. Add carrot, red bell pepper, spring onion, Thai chilli. Cook for 8-10 minutes or till all the vegetables are almost done.
4. Add broccoli, chinese cabbage, salt, vinegar, soy sauce, black pepper. Mix well & cook for 2 minutes.
5. Serve piping hot.

Tips:

You can use any veggies of your choice for the soup (mushrooms, celery, cauliflower, green peas etc).

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Matar (Matra) Chaat

Tantalizingly tasty, spicy, tangy, super quick and easy to make! Got your attention? If not, add healthy and popular to the mix. Matar (Matra) Chaat (White Pea Salad) is packed with all these qualities, that make it a street-side favorite in North India. Belonging to the "Chaat" category, Matar (Matra) chaat is served alongside its brethren at roadside "Chaat" stalls - one more spicy and tangy preparation in the plethora of delicious choices.

At home,  Matar (Matra) Chaat turns into a convenient salad/snack with nutritional benefits owing to the high amounts of proteins and dietary fibers in white peas. Or, it can be served an entree dish at dinner-time alongside Kulcha (Indian leavened Flatbread). This versatile dish also goes well with toasted bread slices or as a veggie filling for burgers. So many ways to eat it, and at any time of the day. Why not try it right now?

MATAR CHAAT RECIPE

Servings : 4

INGREDIENTS:

1 cup dry White peas (Matar or Matra); see my "Tips" section below
1/2 cup chopped Red Onion
Salt to taste
1 tsp Black Salt, or to taste
1 1/2 tsp Roasted Cumin Powder
2 Serrano Green Chillies or to taste (optional); destemmed & finely chopped
1/4 tsp Cayenne Pepper (Red Chilli Powder) or to taste
1 tsp fresh Lemon juice
1 tsp Chaat Masala, available in Indian Grocery stores

For Garnishing:

1 Lime or Lemon; cut into 4 small wedges
1" fresh Ginger; peeled & sliced into thin strips
1/4 cup finely chopped fresh Cilantro (Coriander) leaves

How to make Matar (Matra) Chaat

1. Wash & soak white peas in 3 cups of water overnight or for 8 hours. Drain the water.
2. Add the soaked peas, 2 1/2 cups of water and salt to the Pressure Cooker. Cook till peas are soft. Open the Pressure Cooker once the pressure/steam has subsided.
3. Add all the above ingredients (except water & salt). Mix well but gently. Adjust seasoning to your taste.
4. Place portions in individual plates and garnish with ginger, cilantro & a wedge of lemon in each plate, or serve the Matra in a large bowl and place all the garnishing ingredients on the side & allow people to help themselves.

TIPS:

1. Dry White Peas (Matar or Matra) are light brown in color & look almost like chick peas, but are slightly smaller than Chickpeas & are more round in shape. They are readily available in Indian grocery stores.
2. When served as a snack, the consistency of  the Matar (Matra) should be quite dry. If it is too watery, strain the Matar (Matra) after cooking in the Pressure Cooker & before adding all the ingredients.
3. On the flip side, if the Matar (Matra) Chaat is being served with Kulcha (Leavened Indian Flatbread) then the Matar (Matra) should have thick gravy-like consistency. Add water accordingly if your  Matar (Matra) is too dry.
4. Also, Matar (Matra) is kept slightly mushy when served as a snack, & I prefer it that way. However, if you wish to retain the shape of the Matar (Matra), then cook it for a lesser time than specified.

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Gobhi Matar (Stir-fried Cauliflower with Green Peas)

"Ah, Gobhi Matar(Stir-fried Cauliflower & Green Peas)... my favorite kind of flower - that I can eat, and prepared the way I love", quipped my hubby as he looked cravingly at the Gobhi (Gobhi means Cauliflower) Matar (Matar means Green Peas) dish on the dinner table. And quickly added "But not more favorite than you", soon as he realized from my cold stare that despite using "flower" and "love" in the same sentence he had managed to make it sound perfectly unromantic. And comparing me to a dish didn't help either. But I forgave him soon enough as he dug into the Gobhi Matar with relish, only pausing twice (I counted) to wax eloquent about how good it tasted and asking to kiss the cook's hand. Now that kind of flattery I can live with :) At first the guy gets you flowers to woo you, I mused, then after marriage you cook flowers to keep getting wooed - the vagaries of marriage!

Gobhi Matar is a simple, uncomplicated dish that fills one up without leaving behind a feeling of heaviness. It is a healthier variation of the well-known Punjabi dish, Aloo Gobhi (Stir-fried potatoes & cauliflower) - because Gobhi Matar does not contain any high-carb potatoes. Gobhi (Cauliflower) is also low in saturated fat & very low in cholesterol. Gobhi Matar is a stir-fried dish - the Gobhi gets covered and cooked thoroughly in the spicy mixture giving the bland Gobhi a flavorful taste and a visually appealing golden-brown texture. The peas add a twist of flavor to the dish & the green gems also contrast well with the golden-brown Gobhi to enhance the looks of the dish. The spices are on a relatively milder side compared to some heavier Indian dishes. Gobhi Matar is a regular feature on most Indian dinner tables because of its easy preparation, great taste & high nutrition value. Enjoy it with roti, parathas (flat Indian breads) or rice & additionally you can serve a bowl of lentils on the side.

Gobhi Matar Recipe

Serves : 2

INGREDIENTS:

1 medium-size Cauliflower; washed & cut to bite-size florets
1/2 cup Peas (fresh or frozen)
1 cup finely chopped Onion
1 cup finely chopped Tomatoes
2-3 Serrano Green chillies; destemmed & chopped
1 tsp fresh Ginger paste
1 tsp fresh Garlic paste
1 1/2 tbsps Oil
1/2 tsp Cumin seeds
1/4 tsp Asafoetida; available in Indian Grocery Stores
1/4 tsp Turmeric powder
1/2 tsp Cayenne pepper (Red chilli powder) or to taste
1/2 tsp Garam Masala powder; available in Indian Grocery Stores
3 tsp Coriander powder
Salt to taste
1 tbsp Dried Fenugreek leaves; lightly dry-roasted & powdered
2 tbsps fresh Cilantro leaves; chopped

How to make Gobi Matar

1. Microwave cauliflower with enough water & 1/2 tsp of salt for 4 minutes or till it is 70% cooked. Drain the water & keep aside.
2. Heat oil in a non-stick pan on medium heat. Add cumin seeds. When the cumin seeds begin to change color, add asafoetida, garlic & ginger paste. Sauté for 30 seconds.
3. Add chopped onions. Sauté till the onions turn light brown in color.
4. Add the tomatoes and sauté till the tomatoes are mushy.
5. Add coriander powder, turmeric powder, cayenne pepper, salt & garam masala powder. Sauté for 2 minutes.
6. Add cauliflower & green peas. Mix well to evenly coat the cauliflower with the spice mixture in the pan. 
7. Sauté till the cauliflower is tender but not mushy or falling apart. Keep stirring very gently every 1-2 minutes.
8. Adjust seasoning to your taste.
9. Add green chillies, dried fenugreek leaves. Mix well & sauté for a minute.
10. Transfer it into a bowl. Garnish with chopped cilantro leaves. Serve hot with roti or paratha.

TIPS:

1. Microwaving cauliflower not only reduces the cooking time but also helps the florets retain their shape.

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Beans Poriyal

Being sick is awful. After having been under the weather the past few weeks, last weekend I decided that I was sick of being sick. So I coaxed my husband to take me out for retail therapy - viz, shopping :) Back home after a happy & tiring outing to the mall, I was more hungry than usual - I had avoided eating any outside food as a precaution. Also, my sickness anyway caused most food to taste like cardboard. Now what could I make that would be quick to prepare, healthy to eat, but still appeal to my diminished sense of taste? A light bulb went on - Beans Poriyal (Stir-fried Green beans with coconut)! Of course, the popular South Indian stir-fried dish made of beans, shredded coconut and lentils. 

Beans Poriyal is a vegetable dish that usually accompanies dal (lentils in mild gravy) and rice. It is subtle in its flavor (but can be made spicier) and crunchy and light in taste. Mustard and skinned Split black gram (Urad dal) are used as seasoning, along with turmeric, dried red chillies and other spices that add to its flavor. It is low in calories and jam-packed with nutrients - yellow lentils add the protein content, and green beans are rich in vitamins A/C/K, manganese, dietary fiber, potassium, folate, iron, magnesium, thiamin, riboflavin, copper, calcium, phosphorus, protein, omega-3 fatty acids and niacin. Whew, unbelievably healthy! :)

BEANS PORIYAL RECIPE (STIR-FRIED GREEN BEANS WITH COCONUT)

Serves : 4

INGREDIENTS:

250 grams or 1/2 lb French beans
1 medium-size onion; finely chopped
2 Green chillies or to taste; finely chopped
1/4 cup freshly grated Coconut
1 tbsp Oil
1 tsp Mustard seeds
1 tsp Cumin seeds
1 tsp skinned Split black gram (dhuli urad dal)
1/8 tsp Turmeric powder
1 Whole dry red chilli; broken
8-10 Curry leaves
Salt to taste
A pinch of Asafoetida; available in Indian Grocery stores

How to make Beans Poriyal

1. Wash, trim the ends and chop the beans to 1/2 inch pieces. Boil in a pan or microwave the chopped beans for 6 minutes, or till the beans are tender. Strain the cooked beans.
2. Heat the oil in a pan on medium heat.
3. Add mustard seeds. Once the mustard seeds crackle, add cumin seeds, red chilli, black gram and asafoetida. Sauté till the gram turns light brown while stirring constantly.
4. Add curry leaves & green chillies. Sauté for half a minute.
5. Add chopped onions & saute till they are translucent.
6. Add salt, turmeric powder, french beans. Mix & sauté for another 2 minutes.
7. Add the grated coconut and mix well. Saute for 2 minutes.
8. Adjust the seasoning as per you taste. Transfer it to a bowl.
9. Serve hot as a side dish.

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Punjabi Sukhi Dal

Punjabi Sukhi dal (Dry tangy spicy lentil) is another popular dish of North India which is not only delicious and easy to make, but also full of nutritional benefits. The primary ingredient in this recipe is Dhuli Urad dal (Split skinned black lentil), also known as white lentil. White lentil, like other lentils and pulses, is a good source of proteins and dietary fibers. It is low in fat and rich in B-complex vitamins, calcium and potassium. Punjabi Sukhi Dal dal is best served with Indian flat-breads like roti or paratha.

PUNJABI SUKHI DAL RECIPE

Serves : 2

INGREDIENTS:

2/3 cup split skinned Black Lentil (Dhuli urad dal)
2 medium-sized Tomatoes; chopped
1 medium-sized Onion; chopped
2 Green chillies or to taste; de-stemmed & chopped
1 inch Ginger julienne
Salt to taste
1/4 tsp Turmeric powder
1 and a half tbsp of Oil
A pinch of Asafoetida (Heeng)
1 tsp Cumin seeds
1/2 tsp Red chilli powder or to taste
1/2 tsp Garam masala powder
2 tbsp Fresh cilantro leaves; chopped
2 tsp Lemon juice

How to make Punjabi Sukhi Dal

1. Wash & rinse the lentil till the rinsing water runs clear. Soak the lentil in 2 cups of water for 3-4 hours. Drain the water.
2. Boil 3 and a 1/2 cups of water in a deep pan.
3. Add soaked lentil and let it cook on low heat till it gets just done, soft but not overcooked - ensure that the grains remain separate. Strain & set it aside.
4. Heat oil in a non-stick pan on medium heat. Saute cumin seeds and asafoetida. When the cumin seeds begin to change colour, add chopped onion & sauté till translucent.
5. Add chopped tomatoes and sauté till the tomatoes soften.
6. Add salt, red chilli powder & turmeric powder. Mix. 
7. Add the boiled lentil and garam masala powder to this mixture. Adjust salt to your taste. Mix very gently.
8. Cook till all moisture evaporates. Stir gently & occasionally so that the grains don’t break and stick to the bottom of the pan.
9. Add lemon juice. Mix.
10. Transfer to a serving bowl. Garnish with cilantro leaves, green chillies and ginger julienne. 
11. Serve hot with paratha or roti.

NOTE: Split skinless black gram is white in color, this is because while the outer skin is black but the inner kernel is white. The name is a little confusing :)


TIPS:

Lentils sometimes contain tiny stones as impurities, so make sure to pick those out before washing the lentils.

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Cucumber Raita

Cucumber Raita (also known as Kheerey ka Raita in India) is a cucumber-yogurt sauce used in Indian cuisine. You may have heard the phrase "cool as a cucumber", but trust me - Cucumber Raita is cooler :) Because of this attribute, it is used as cooling side dish when the food gets too hot and spicy. 

Cucumber Raita is delicious and really easy to make, and is also quite healthy - yogurt is high in iodine and calcium and cucumbers are a good source of vitamin C. It is especially good with stuffed Parathas (Indian flatbread), Biryani and Pulao (Indian rice dishes). Simple to make & yummy to taste! Enjoy :)

Cucumber Raita Recipe / Cucumber-Mint Yogurt Recipe

INGREDIENTS :

2 cups of plain Yogurt
1 medium sized Cucumber; washed, peeled, seeds removed and grated
1/4 tsp Roasted Cumin Powder
Salt to taste
1/2 tsp black salt
A pinch of Paprika or Cayenne Pepper (red chilli powder)
2 tbsp fresh Cilantro (Coriander) leaves; chopped
1 tbsp fresh Mint leaves; finely chopped

How to make Cucumber Raita

1. Add the yogurt in a bowl. Beat it well until it becomes smooth.
2. Squeeze out the water from the grated cucumber. 
3. Add cucumber, mint, salt as per taste, black salt, cumin powder to the yogurt. Mix well.
4. Garnish with cilantro & sprinkle paprika (or red chilli powder) on top before serving. 
5. Chill for 1-2 hours before serving.

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