Moong dal halwa

Ingredients:

1/2 cup split yellow Moong dal, washed

1/2 cup unsalted butter or ghee

1/2 cup sugar

1/8 tsp elaichi powder (cardamom)

Pinch of saffron

2 cups of water

3 tbsp of sliced almonds for garnish

Method

• Wash moong dal & soak in 2 cups of water for 3 hours.
• Drain the water and grind dal into a thick paste, adding just enough water as needed to blend. It should be a little grainy (not too fine paste).
• In a microwave bowl add moong dal paste and melted butter.
• Cook the dal for every 2mins in the microwave & keep stirring it after every 1 min. Use spatula to gently press the paste, then fold the paste over and press again to make sure there are no lumps.
• Repeat this process several times until the texture is nice brown in color.  This will take approximately 18 minutes, the butter will start to separate & will give a nice aroma.
• Boil water and sugar in a pan over medium heat, for 3-4 minutes, add elaichi powder, saffron and keep aside.
• Once the dal is golden brown color add the hot syrup slowly & keep stirring. Make sure the syrup is hot. The syrup will splatter as you are adding. Cover and cook for an additional 2-3 minutes.
• Garnish with almonds. Serve hot.                                                                                                          
• Tip: Make sure the dal is golden brown in color before adding the sugar syrup. Once the syrup is added the color won’t change much. Add extra sugar if needed for you taste.

Corn Canapes (sev puri with a twist)

Tangy ameican sweetcorn salad stuffed in canapé cups

 INGREDIENTS

American corn kernels, frozen 1 cup (at room temperature)

Sev 3tbsp

Canape Cases 15 (frozen Athens Mini Fillo Shells)

Onion 1/2 cup chopped

1tbsp red chilli sauce

1/2 tsp Chaat masala

2 tbsp Lemon juice

2tbsp chopped tomatoes

1/2 cup chopped mango (optional)

1/2 tsp salt

 METHOD:

In a bowl add onions, chopped mangoes and the American corn, & finally the tomatoes. Add red chilli sauce, add chaat masala. Add lemon juice, salt to the corn mixture and toss well.

Bake the canapés in a baking tray at 350 degrees until little crispy for 2 to 3 mins. Place the corn mixture in the canapés. Sprinkle sev. Serve when you are ready to eat.

ALOO ANARDANA CHAAT

INGREDIENTS:

2 large Potatoes, peeled & boiled 1 inch pieces

1cup Pomegranate pearls

½ Onion chopped

1/2cup Peanuts, roasted

2tbsp Fresh coriander leaves

2 tbsp Fresh mint leaves, chopped (optional)

1 tbsp Chaat masala

1 tsp Salt or to taste

½ cup Sev

1tsp Lemon juice

2tbsp Green chutney (recipe in the blog)

1tbsp grated carrot for garnish (optional)

 METHOD:

In a large bowl combine potatoes, pomegranate pearls, onion, peanuts, coriander leaves, mint leaves, chaat masala and salt and toss well. Add sev, lemon juice and green chutney and toss the mixture again. Transfer the mixture into individual bowls and serve immediately. Garnish with grated carrot.

Spicy Roasted Chickpeas

I always thought that chickpeas and green peas were deep fried in oil to get that crunchiness. I used to love these while growing up. But, then I found this recipe in one of the books my friend recommended & there it was “What I needed” it said bake them. Thanks to my friend Sarojini.

Ingredients:

Chickpeas 1 tin

¼ tsp Red chili powder or as per your taste

¼ tsp Garlic powder (optional)

1/2 tsp Salt or as per your taste

1 tsp Olive oil

1 Lime cut in to wedges (optional)

Preparation:

·        Preheat oven at 400F for 15 minutes.

·         If using canned chickpeas, open the can, drain it in a colander, rinse it with water well. Dab the chickpeas with a paper towel. Don’t wipe it dry, little moisture is recommended so that the seasonings stick to the chickpeas.

·         Transfer the chickpeas to a large baking sheet and add the chili powder and garlic powder & coat it with olive oil. Use little salt because canned chickpea has salt in it already.

·         Leave it in the oven for 35-38 minutes, stirring every 10 minutes. If you want crunchy chickpeas roast it for another few mins minutes.

·        Again keep in mind that oven temperatures vary, so check yours around 35 minutes first and then decide either to roast it further or not.

·        Mine got crispy after 40 minutes, switch off the oven and leave the baking tray in the oven itself for another 10 minutes. Be careful to keep checking it,they might burn.

·        Fat free, guilt free roasted chickpeas are ready to be snacked on. It was so crunchy and addictive. We couldn’t stop nibbling on.

GATTE KI KADHI

Gatte ki kadhi is a rajasthani recipe. It is easy & very delicious which can be eaten with parathas or pulao. I learn't this recipe from "manjulas kitchen".

Ingredients:
For the Gattes

• 1 1/4 cup besan (gram flour)
• 1/2 tsp chili powder adjust to taste
• 1/2 tsp salt
• 1/8 tsp turmeric (haldi)
• 3 tbsp yogurt (dahi)
• 3 tbsp oil

For the kadhi

• 1 cup yogurt (dahi)
• 1 tbsp besan (gram flour)
• 1/4 tsp turmeric powder (haldi)
• 1/4 tsp chili powder adjust to taste
• 1 tsp jeera powder (cumin powder)
• 1 tsp salt or to taste
• 2 tbsp oil
• 1 tsp cumin seeds (jeera)
• 1/2 tsp mustard seeds (rai)
• 1/8 tsp asafetida (hing)
• 2 whole red chilies
• 1 bay leaf (tejpatha)
• 2 laung (cloves)
• few curry leaves (karipatha)
• 2 tbsp chopped cilantro (garnish)

Method:
For Gattes

• Mix all the ingredients of gattes in a bowl and make soft dough. A little amount of water can be used if needed. The dough will be a little sticky; wetting your fingers with oil will help.
• Divide the dough into 4 or 5 parts & roll each one between your palms into a long smooth log (not too thick or thin). Oil your palms to prevent the dough from sticking.
• Boil 3 cups of water in a large pot. Gently drop the Gatte logs into the boiling water and cook until they begin to float up to the surface. This should take about 8 minutes.
•  Remove the cooked Gatte logs from the water and let them cool. Keep the water aside don’t throw.
• Slice the logs into approx. ¾ inch pieces & Set the Gatte logs aside.

For The Kadhi:

• Mix yogurt, gram flour, turmeric, chili powder, and jeera powder and whisk it well to make a smooth paste. It will be thick (don’t add water).
• Pour the oil into pan over medium heat. Add the cumin seeds, mustard seeds, and asafetida, bayleaf, cloves, dry red chillies, curry leaves & stir for a few seconds.
• Pour in the yogurt paste & whisk for approx. 3 minutes.
• Add the gatte water which we kept aside & stir until the gravy comes to a boil.
• Add salt to taste.
• Add the Gatte to the gravy, cover and let it cook on low-medium heat for 20 minutes or longer until it is a little thick like soup. Turn off the heat.
• Add cilantro & cover the pot for a few more minutes.
• Serve with rice, pulao, or parathas!  I served it with methi  parathas.