Sprouted Kala Chana recipe

Black gram or kala chana is a much more heartier version of chickpeas. It has a comparatively higher fibre content and a higher nutrient value, not to mention it is tastier too!

The way I like to make these is to sprout them! So what I do is, I soak the beans overnight and then rinse them the next morning and place the beans in a colander for around 24 hours.

Sprouted beans are tender and healthier than their non sprouted version.

This is what the beans look like once sprouted.

Kala Chana Recipe

The recipe I use to make this is very simple and it’s more of a dry beans recipe.

I start off by chopping one onion and around 10-12 garlic cloves.

Kala Chana Recipe

I heat up 2 tbsp of ghee in a pressure cooker and add a tsp of cumin seeds and let them crackle. I then add the garlic and let it turn golden brown before adding the chopped onion. Saute the onion till it turns translucent. To this I add a half tsp of turmeric powder and 1 tsp of everest kitchen king masala. I find that this imparts great flavour.

Kala Chana Recipe Kala Chana Recipe

Kala Chana Recipe Kala Chana Recipe

Saute the masala for 30 secs. Then add the sprouted kala chana and 1 and a half tsp of pink himalayan salt. Stir well and add 1 cup of water.

Kala Chana Recipe Kala Chana Recipe

Kala Chana Recipe Kala Chana Recipe

Pressure cook for 3 whistles on low flame. Switch the flame off and let the pressure release naturally before opening.

Kala Chana Recipe

Enjoy! I urge you to try this recipe, it truly is delicious.

Kala Chana Recipe

Paneer curry in a hurry

What else can I say about Paneer except that I love it! I usually prefer to make paneer at home and the recipe that I almost always make with home made paneer is paneer bhurji but this store bought fresh paneer was equally good and I decided to make a quick and easy paneer gravy to go with it.

I started by lightly browning the paneer with very little oil just so that it gets a nice golden colour. This makes it look very appetizing as well.

Paneer curry, cottage cheese gravy

In a pan I added a chopped onion, 2 chopped medium tomatoes, half a green chilly, 10 small cloves of garlic and a cup of water and let this come to a boil and simmer for ten minutes.

Paneer curry, cottage cheese gravy

 

I let this mixture cool down and pureed it into a fine paste.

Paneer curry, cottage cheese gravy

In a pan I heated two tbsp of ghee and added half a tsp of cumin, two cardamon, small piece of cinnamon and two cloves and fried the whole spice for 30 secs.

Paneer curry, cottage cheese gravy

I added one chopped onion and sauteed till translucent.

Paneer curry, cottage cheese gravy

To this I added half a tsp each of turmeric powder, chilly powder, cumin powder and coriander powder and fried the spices for a minute.

Paneer curry, cottage cheese gravy Paneer curry, cottage cheese gravy

I added the puree to this and cooked it down on a low flame for 5 minutes.

Paneer curry, cottage cheese gravy

I then added half a cup of water and a tsp of garam masala, tsp of sugar and salt to taste(about 1 and a half tsp) and mixed well. I then added the paneer pieces and covered and cooked on a low flame for ten minutes.

Paneer curry, cottage cheese gravy Paneer curry, cottage cheese gravy

I finally finished it off by adding a tbsp of kasuri methi. I recommend not skipping this step as it adds amazing flavour to this dish. Serve hot with parathas or chapatis.

Paneer curry, cottage cheese gravy

 

 

Vegetable and Pasta bake

This is an all in one meal! Its a more amped up version of your classic Mac and cheese.

Its loaded with mushrooms, cauliflower, boiled eggs and gluten free spinach pasta for a healthier kick.

Start by sauteing mushrooms and 1 medium onion in 1 tbsp of butter.

 

IMG_20180820_195215
Vegetable bake

 

IMG_20180820_200921
Vegetable bake

 

IMG_20180820_202318
Vegetable bake

Cut a medium cauliflower into small florets and cook it in a half cup of water till the cauliflower becomes soft. Season with salt

vegetable bake

Boil 6 eggs to the hard boiled stage. Cut into halves and season with salt and pepper

vegetable bake

Cook one cup of pasta as per packaged instructions. Here I added the pasta to boiling, salted water and simmered for ten minutes, then drained.

vegetable bake

Now for the most important part, that is the rue.

Take 3 tbsp of butter and let it melt in a pan. Keep the flame on low to medium. Add 3 tbsp of flour(maida flour) and saute for 2 minutes stirring well till the raw smell disappears. Add 3 cups of milk. Add the milk 1 cup at a time stirring well after each addition to insure that there are no lumps.

VEGETABLE BAKE MAC AND CHEESE VEGETABLE BAKE MAC AND CHEESE

VEGETABLE BAKE MAC AND CHEESEVEGETABLE BAKE MAC AND CHEESE

VEGETABLE BAKE MAC AND CHEESE

Simmer for ten minutes till you can draw a line at the back of the spoon and the sauce holds the line.Meaning it should be thick enough that its not runny.

At this stage turn the flame off and add a cup of grated cheese. Here I have grated 3 amul cheese cubes. Stir this in till the cheese is melted. The sauce will thicken even more after this.

VEGETABLE BAKE MAC AND CHEESE

Mix the cooked pasta, sauteed mushrooms and cauliflower in the sauce and stir till well incorporated.

Arrange in a 9 by 13 inch glass baking dish and place the cut hard boiled eggs on top. Sprinkle the top with breadcrumbs and bake at 180 C for 25 mins.

VEGETABLE BAKE MACARONI AND CHEESE VEGETABLE BAKE MAC AND CHEESE

 

 

One pot Dal

Dal is that quintessential dish in every Indian kitchen. Usually every family has their own unique spin on a dal recipe and this one is one where all the ingredients for the tadka and the ‘bagar’ is cooked together with the dal.

Here I am using equal parts of the pro nature 5 in one dal alongwith regular moong dal for the meal to be a little more nutritious.

Dal recipe

Wash and soak dal and keep aside. Then cut 2 medium onions, 1 tomato, 10 cloves of garlic, 1 inch piece of ginger and 2 green chillies. You can add less or keep the chilies whole without cutting them if you don’t like the spice

Dal recipe  Dal recipe

In a pressure cooker heat 2 tbsp of ghee and add a tsp each of cumin seeds and mustard seeds. Let them crackle and then add the garlic,ginger,green chillies and 8-10 curry leaves.

Dal recipe Dal recipe

Dal recipe

Once the garlic turns golden add the chopped onions and saute till translucent.

Dal recipe Dal recipe

Add the chopped tomato and cook till the tomato turns mushy.

Dal recipe Dal recipe

Add 1 tsp of turmeric powder, 1/2 tsp of pepper powder, 1/2 tsp of red chilly powder and saute for 2 minutes.

Dal recipe

Then add the washed dal to this and stir for a couple of minutes. Add 2 tbsp of chopped coriander leaves and mix. Now add 3 and a half parts of water to the dal and stir well.

Sir/Ma’am, Please see below the NPCI NACH Credit payment details received for 27.08.2018 as follows NPCI NACH INWARD TOTAL RECORDS TOTAL AMOUNT RETURN RECORDS RETURN AMOUNT ACH-CR ACH-CR-MGUX-27082018-TPZECS003969-INW 03 4160.00 0 0  Dal recipe

 

Dal recipe

Then add 1 1/2 tsp of salt( salt to taste) and 1/2 tsp garam masala. I used the badshah garam masala.

Pressure cook for 3 whistles on a low flame and let the steam depressurize naturally.

Dal recipe

Your dal is ready to serve!

Mutton curry for beginners

This is a simple and tasty mutton curry that is perfect for someone who is just starting out with cooking.

It is easy to make and turns out delicious. There is no coconut milk, yogurt or grinding required.

Clean and wash 500 gms of mutton. Salt it and add two tbsp of ginger garlic paste, 1 tsp of haldi powder, 1/2 tsp of pepper powder and 1 tsp of everest meat masala. Set aside.

mutton curry mutton curry

Chop 4 medium onions, 2 smal green chillies(cut in half), 1 tomato and a small bunch of coriander leaves.

mutton curry mutton curry

Take a pressure cooker and heat 2 tbsp of ghee. Add 1/2 tsp of jeera and 1/2 tsp of fennel seeds and let it crackle.

mutton curry mutton curry

Add the green chillies and the chopped onions. When the onions turn translucent add the chopped tomato.

mutton curry

 

mutton curry mutton curry

mutton curry

When the tomatoes turn mushy, add 1/2 tsp of cumin seed powder,1 tsp of coriander powder and 1 tbsp of garam masala powder. Stir for 2 minutes till the raw smell disappears.

Add the mutton and stir for 5 minutes till the mutton changes colour.

mutton curry mutton curry

Then add the chopped coriander leaves.

mutton curry  mutton curry

mutton curry

Stir this well and add a cup of water. Cover with lid and pressure cook and keep the flame on high till you hear the first whistle. After this turn the flame to medium and cook for 12-15 minutes after the first whistle.

 

JEERA RICE WITH PEAS

Jeera rice is my favourite rice dish to make. I love the taste of cumin and the addition of peas adds to the health factor of this dish.

I used 1 cup of the the 24 mantra organic sonamasuri rice which I picked up from my local supermarket. This rice is supposedly gluten free.

jeera rice recipe

I then chopped two onions

jeera rice recipe  jeera rice recipe

I heated two tbsp of ghee in a vessel and added two tsp of cumin seeds.

jeera rice recipe

Allow the cumin seeds to splutter and then add the chopped onions.

jeera rice recipe  jeera rice recipe

After the onions turn translucent add the peas and saute for 5 mins.

jeera rice recipe

Then add two cups of water( for 1 part rice add double the quantity of water)

jeera rice recipe jeera rice recipe

Once this comes to a rolling boil, add the rice in and cover and cook on a medium flame. When holes appear in the rice put on low flame for two minutes.

jeera rice recipe  jeera rice recipe

jeera rice recipe

Then turn the flame off ,keep covered  with lid. I added a clothe over the lid with a weight on top to prevent the steam from escaping.

jeera rice recipe

Let this sit for around ten minutes.

Your rice is ready. Enjoy with some yummy pickle!

jeera rice recipe   jeera rice recipe

 

Breakfast Omlette

 

Finely chop 1 large onion, half a green chilly. To this add 3 eggs, salt and paper to taste.

I added 2 tbsp of milk and a 3 slices of cello creamy harvarti cheese. Add 2 tsp of ghee on a granite pan and fry till well done.

omlet   omlet

omlet  omlet omlet

omlet  omlet omlet

 

My go to tomato pasta, pizza sauce

This sauce makes for a excellent topping for a pizza. I also use this for pasta as well. Just thrown in veggies and some roast chicken and you have a delicious meal ready. I prep this in advance and use it for 4-5 days as a topping for pizzas, pasta as well as in a meat sauce. Recipe coming soon for the meat sauce, stay tuned!

Its easy to make and is definitely a better alternative to the store bought pizza and pasta sauces.

For this recipe I used 12 small to medium tomatoes. I cut off the eye of the tomatoes and made a cross pattern with a knife so that i could peel them easily.

easy tomato pasta sauce

I then put this in a utensil with an inch of water and  bring this to a simmer for 10-15 minutes till the outside skin comes off easily.

easy tomato pasta sauce

I do not immerse them in cold water as I find that once they tomatoes cool down, its fairly easy to peel them. I then puree the tomatoes to a fine consistency.

I then chop 1 small onions and 10-15 garlic cloves.

easy tomato pasta sauce easy tomato pasta sauce

I add around 2 tbsp of Amul’s garlic and herb butter( this is easily available i n most supermarkets and I recommend you use this as it imparts great flavour) to a pot and once this melts fry the garlic with a tsp of chilly flakes and nature smith pizza seasoning( the pizza seasoning I use here is one I found at my local market. After trying loads of them and trying and failing to mimic the famous domino’s oregano seasoning, I found that this one is a very good duplicate. It taste exactly like the kind domino’s serves with their pizzas and we all know how delicious it is). Add the onion and saute till the onion is translucent.

easy tomato pasta sauce   easy tomato pasta sauce easy tomato pasta sauceeasy tomato pasta sauce

Add the pureed tomatoes and bring to a boil. After this 1 added salt to taste and a tbsp of sugar. I added a dash of pepper and 2 tsp more of the pizza mix.

easy tomato pasta sauce easy tomato pasta sauce

Cover and simmer on a low flame for 20 minutes. The sauce thickens. Adjust for salt and sugar.

 

Sprouted moong bhaji

We all know that sprouts are very good for health and this recipe is made at home atleast once a week. It is simple to make with a preparation time of less that 20 minutes.Don’t be fooled by its deceptive simpleness. It turns out so delicious that you will want to keep trying this out again and again.

I used a readymade packet of moon sprouts that is fairly wasy to come by. This is available at most supermarkets in India.

Start by washing your sprouts well. Chop a small onion, a few cloves of garlic and 1 inch piece of ginger. I chopped a couple of green chillies in half. I used 8-10 curry leaves.

sprouted moong recipe   sprouted moong recipe

sprouted moong recipe

In a pressure cooker add a tbsp of ghee(clarified butter). When this heats up crackle a tsp of cumin seeds. Add the chopped ginger,garlic, green chillies and curry leaves. Fry till the garlic turns golden brown. Add the onion and saute till it turns translucent. Then add 1/2 tsp of turmeric powder.

sprouted moong recipe  sprouted moong recipe

Then add the washed sprouts to this and salt to taste( I added a tsp of pink himalayan salt) and 1 tsp of everest kitchen king masala and stirred for a couple of minutes.

sprouted moong recipe

Add around half to 3/4 cup of water and cover the pressure cooker and cook on a medium flame for 3 whistles.( which should take less than 5 minutes)

Turn the flame off and let the cover be till the steam escapes naturally.

sprouted moong recipe

Enjoy!

 

 

 

Easy, tasty chicken gravy!

This is the perfect recipe to try if you are a beginner. It is simple, delicious and makes you look like you have been slaving away in the kitchen for hours. It was my cousin who tried this and told me that this chicken gravy is a must try. It was simple and lip smacking

Recipe source :https://www.indianhealthyrecipes.com/simple-chicken-curry-without-coconut/

Start by cleaning and washing 500gms of chicken. I have used chicken legs, chicken with the bone would give this curry the best flavour and is better than using boneless chicken.

To the chicken I added salt, 1 tsp of turmeric , 1/2 tsp of kashmiri chilly powder and 1 tbsp of everest chicken masala powder. (Any garam masala can be used)

simple chicken curry

I then pounded around 15 small cloves of garlic and a 1 inch piece of ginger and chopped around 4 medium onions,2 large tomatoes, 3 tbsp of coriander leaves and 1 tbsp of mint leaves.

simple chicken curry  simple chicken curry

In a vessel I heated 2 tbsp of vegetable oil and 1 tbsp of ghee for flavour. When the oil was hot I added 1 tsp of cumin seeds, 1/2 tsp of fennel seeds, 1/4 tsp of ajwain, 1/2 tsp of nigella seeds, 1 black cardamon, 4 peppercorns, 4 cloves, 2 green cardamon, 1 inch piece cinnamon, 1 bay leaf and fried for 1 minute till the spices crackled.

simple chicken curry

I then added the chopped onions and 3 whole green chillies.

simple chicken curry

After the onions turned translucent I added the ginger garlic paste and fried till the raw smell disappeared. I then added the chopped tomatoes and fried that till the tomatoes turned mushy.

simple chicken curry  simple chicken curry

After this turn the flame to low and  add 1/2 tsp of chilly powder and a small container of curd. This step can be omitted as I have made this gravy in the past with no curd and adding the chilly powder depends on whether or not you like it spicy.

I fried this for a few minutes and then added the chicken. I seared the chicken for 5 minutes and added the chopped coriander and mint leaves and 2 tsp of everest shahi biryani masala and 1 tsp of garam masala. After this around 1/2 a cup of hot water was added.( It is important that you add hot water as this ensures that the chicken remains soft and tender)

simple chicken curry

simple chicken curry

simple chicken curry

At this point I covered and cooked the chicken for 20-25 minutes.  Lastly add a tbsp of kasuri methi and adjust salt to taste.

simple chicken curry

This dish is best served with rice.

Enjoy!