Healthy roasted Chickpeas

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Roasted chickpeas are highly addictive, crunchy and nutritious!  What more does one need in a snack?  Oh and I forgot to add that they are really easy to make.  These delicious oven roasted chickpeas are truly a guilt free snack to keep handy.

What you need:

1 12 oz can of chick peas, drained

1/2 tbsp olive oil

1/4 tsp garlic salt

1/4 tsp sea salt

1/4 tsp cayenne pepper

How to make:

  1. Open the chickpeas tin and drain well.  Spread the chickpeas on a paper towel and blot with another paper towel on top so that they are totally dry.  You can also make your chickpeas from scratch by picking up dry chickpeas from the store and boiling them.  It is very important that the chickpeas are absolutely dry.
  2. Heat the oven to 400 degrees F.  Now spread the chickpeas on a baking tray and bake for about 35 minutes.

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3.  Remove the tray from the oven and add the oil and seasoning to the chickpeas and toss well.  Then put the baking tray back in the oven for another 10 mins.  Now close the oven but let the tray remain inside till cool (about an hour).

4.  Remove from oven.  Enjoy the perfect and crispy chickpeas!

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Fried plantains

 

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Fried plantain is a dish cooked wherever plantains grow, from Latin America through West Africa to East Africa and the Caribbean such as Jamaica, and in many parts of Southeast Asia.  This is a quick and easy snack which tastes delicious too!  This recipe was sent to me by Peter, my daughters fiance.  Thanks Pete!

What you need:

2  ripe plantains peeled and cut round

Oil for frying

1/2 lemon

Sea salt to taste

How to make:

1. Drizzle oil into frying pan just enough to coat the bottom of the pan and place on medium heat.

 

2.  When oil begins to shimmer, add plantains (work in batches), and fry for 1 and 1/2 minutes on one side, flip and cook for 1 minute on the other side.

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3.  Remove plantains from pan and drain the excess oil by placing them on paper towels.

4. Sprinkle with lime and salt. Enjoy!

Kadai Paneer

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Kadai is a kind of wok which is similar to the chinese wok.  Cooking the paneer (cottage cheese) in masala in the Kadai gives the dish its name Kadai Paneer.  This dish can be made both dry or with gravy.   This spicy and tangy dish gets its flavors from the roasted kadai masala and tastes very good with naan, roti and rice.

What you need

250 gms Paneer (cottage cheese) cubed

1 medium bell pepper julienned

1 tsp ginger garlic paste

2 medium onions finely chopped

4-5 tomatoes pureed

2 tbsp cream (optional)

1 tbsp kasuri methi

1/2 tsp garam masala

salt to taste

Cilantro leaves for garnishing

2 tbsp oil

For Kadai masala

  1.  4-5 kashmiri whole chillies
  2. 5 tsp coriander seeds

How to make:

  1.  Roast the kadai masala(coriander seeds and red chillies) ingredients on a low flame till they turn aromatic.img_1568
  2. When the spices cool, coarsely grind them in a blender.

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3.  Heat the oil in a pan and add the ginger garlic paste.  Saute for a couple of minutes and then add the chopped onions.  Stir well till the onions turn translucent.

4.  Throw in the ground kadai masala and mix well.  Now add the tomato puree and cook on a low flame, stirring from time to time.  Saute well till the oil leaves the side (about 7-8 mins).

5.  Add the bell pepper now and simmer on a low flame for 2-3 minutes.

6.  Add 1-2 cups water and salt and simmer the gravy for another 5 mins.  Add the paneer cubes and the kasuri methi and cook for another 2-3 minutes.  You can add cream now if you want to.  Mix it gently into the gravy.

7.  Sprinkle garam masala and cilantro leaves on the kadai paneer and serve hot with roti, rice or naan. Enjoy!

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Easy Chana (Chickpea) Masala with no oil

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This simple recipe requires no oil, no onions (only to garnish) and no tomatoes.  This cant get easier than that andyet be so healthy and delicious.  The cream chickpeas can be used as a filling for sandwiches and pitas apart from puri, kulcha, roti.  Do try it and you wil be hooked!

What you need:

2 cups white chickpeas or kabuli chanas

2-3 heaped tbsp chana masala

3 tsp  julienne ginger

3-4 slit green chilli

Black/rock salt to taste

1/4 cup chopped coriander (cilantro) leaves

How to make:

  1.  Soak the chickpeas/chanas overnight. Boil Chana with rock salt,  till soft in the pressure cooker.  Pressure cook 1 whistle on high, reduce heat and simmer for 15 minutes. Open pressure cooker after steam releases….Chana will be cooked through!

img_11472.  Now in the same vessel, add the chana masala and cook the chanas on slow heat stirring every 10-15 minutes.  Throw in the thinly sliced ginger and slit green chillies and stir well.

3.  After 30 minutes the chana should be cooked till the outer covering of the chana comes off and melts to form a smooth sauce! If water dries up before that you can add more water for cooking.

4.  Serve hot with a squeeze of lime and chopped onions.

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Mushroom pepper fry

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Mushroom pepper stir fry is an easy dish to make which goes well with bread, roti and rice.  This simple recipe gets its unique flavor from fennel (saunf).  My family loves it as it  uses both mushrooms and bell peppers which they really like! 

What you need:

200 gm mushrooms sliced

1 bell pepper sliced long

1 medium onion sliced long

1 tsp ginger garlic paste

5-6 Curry leaves

1-2 whole red chillies (optional)

1/2 tsp fennel seeds (saunf)

1/4 tsp mustard seeds

1/2 tsp coriander powder

1 tsp lemon juice

1/2 tsp pepper powder

2 tsp chopped cilantro (coriander) leaves

Salt to taste

How to make:

  1.  Heat oil in a pan.  Add mustard seeds.   Once they start spluttering add the curry leaves, fennel seeds and red chillies.
  2. Add the onions and saute till they turn pink.  Add the ginger garlic paste and stir for another 2-3 minutes.  Throw in the coriander powder and saute for another couple of minutes.

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3.  Now add the bell peppers and mix well.  Cook for 3-4 minutes.

4.  Toss in the sliced mushrooms and salt and cook on medium heat till all the water evaporates from the mushrooms.  Now add the pepper powder.  Stir in the lemon juice and cook till everything has mixed well.

5.  Garnish with coriander leaves and serve hot with bread, chapati or rice.

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Oats vegetable raita

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Oats vegetable raita is a healthy, flavorful stand alone dish which is wholesome and nutritious.  Oats not only aid weight loss but are also beneficial in heart disease, diabetes and cholesterol. And yogurt is loaded with vitamins and proteins.  Oats vegetable raita is a great way to incorporate this wonderful ingredient with the goodness of yogurt to make a super food!  

What you need:

For 1 serving

1 cup yogurt

1 medium carrot grated

1 medium cucumber grated(squeeze the water out)

2 tablespoons oats

1/4 tsp mustard seeds

3-4 curry leaves

1 dry red chilli

1/4 tsp  black pepper

Salt to taste

How to make:

  1.  Beat the yogurt until smooth in a bowl.

image2.  In a pan, dry roast the oats till they turn slightly brown.  Grind them to a powder in the blender..

image3.  Add the powdered oats to the yogurt and mix well.  Stir in the grated carrots and cucumber, pepper and salt to the yogurt.

4.  Cut the red chilies into smaller pieces and dry roast in a small pan along with mustard seeds and curry patta.

image5.  Temper the raita with this and enjoy!

 

 

Broccoli with besan (chickpea flour)

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I love Broccoli and am always looking for ways to make it Indian style!  I came across this recipe which combines besan or chickpea flour with broccoli and decided to try it.  The lightly spiced besan coats the broccoli florets and adds a nice texture and flavor to the dish.  Broccoli is full of vitamin C, dietary fiber and anti cancerous properties – a must to be included in our diet.  This tasty and simple dish goes well with bread, chapati and rice.

What you need:

1 medium Broccoli cut into bite sized florets

2 tbsp oil 

1 tsp minced garlic

1-2 green chilies finely chopped

1/2 cup Chickpea flour (besan)

1/8 tsp asfotida (Hing)

1/2 tsp cumin

 1/4 tsp turmeric powder

1/4 tsp cumin powder

1/2 tsp dry mango powder

1/4 tsp garam masala

1/2 tsp coriander powder

1/4 tsp red chili powder

Juice of 1/2 lemon

Salt to taste

How to make:

  1.  Heat 1 tbsp oil in a skillet.  Add asfotida and then the cumin seeds.  Once the cumin seeds start spluttering, add the minced garlic and green chilies.
  2. Add the broccoli florets to the pan along with salt.  Stir fry for 2-3 minutes and then cover and cook.
  3. In a separate bowl, take all the dry ingredients and mix well together along with 1 tbsp oil.
  4. Now evenly spread the mixture over the broccoli in the pan.   Also sprinkle some water and cover the pan and cook for 5 minutes. After 5 minutes stir the broccoli well and add lemon juice to taste.
  5. Serve hot with chapati, paratha or bread.  Enjoy!