Sorghum Thalipeeth

(Gluten-free spicy Indian flatbread)

Ingredients:

  • 1 cup sorghum flour
  • 2 tbsp gram flour (besan)
  • 1/2 cup chopped coriander leaves
  • 1 small onion, finely chopped
  • 1 medium tomato, finely chopped
  • 1 tbsp ginger paste
  • 1 tbsp garlic paste
  • 1 tsp green chili paste or 1/2 tsp red chili powder (adjust to taste)
  • 1/4 tsp asafoetida powder
  • 1/4 tsp turmeric powder
  • 1/2 tsp roasted cumin powder
  • 1/4 tsp black pepper powder
  • 1/4 tsp carom seeds (ajwain seeds) – roughly crush between your palms
  • 1 tsp salt or to taste
  • 3-4 tsp vegetable oil
  • 2 tbsp sesame seeds

Method:

  1. In a large bowl, mix all ingredients adding the flours at the end
  2. Bind into soft dough. Add water only if you need to
  3. Add 1 tsp oil to dough and knead for a minute
  4. Divide the dough into 5 parts, rolling each into a ball
  5. Heat a nonstick pan on slow heat
  6. Add 1/2 tsp oil and sprinkle some sesame seeds on the pan
  7. Place the ball of dough on the sesame seeds and gently press out with your fingers into a 6″ round
  8. Make 4 holes in the middle of the flatbread / thalipeeth
  9. Add a few drops of oil in each hole. Cover the thalipeeth and cook for 3 minutes on slow heat
  10. Remove the cover (be careful the water on the underside of the covering lid does not fall on the thalipeeth)
  11. Add 1/2 tsp oil on the thalipeeth, sprinkle some sesame seeds on it and then flip to cook the other side
  12. Once again cover the thalipeeth and cook for 3 minutes on slow heat
  13. Check to see both sides are well cooked and crisp. If not, cook each side (uncovered) for 1 or 2 more minutes
  14. Repeat with the remaining dough

Enjoy hot with raita, chutney or Indian pickles!

Serves: 2

 

Inspiration source:

 

Chole Masala

Ingredients:

  • 1 cup garbanzo beans (soaked overnight)
  • 2 tea bags
  • 1/4 tsp baking soda
  • 1 tsp salt
  • 3 cups water
  • 2 tbsp any vegetable oil
  • 1 bay leaf
  • 1 black / large cardamom
  • 2 pod cardamom
  • 1 inch cinnamon stick
  • 1 tsp cumin seeds
  • 1 tsp kasuri methi
  • 1 medium size onion, finely chopped
  • 1 tbsp ginger garlic paste
  • 1/4 tsp turmeric powder
  • 1 tsp chili powder
  • 1 tsp coriander powder
  • 1/2 tsp cumin powder
  • 1/2 tsp garam masala
  • 1 tsp amchur
  • 1/4 tsp salt
  • 1 1/2 cups tomato puree
  • 2 tbsp coriander leaves, finely chopped

For tempering

  • 1 tbsp ghee
  • 2 chilies (slit)
  • 1/4 tsp turmeric powder
  • 1/4 tsp chili powder
  • 1/4 tsp garam masala

Method:

  1. Soak 1 cup garbanzo beans overnight
  2. Put the garbanzo beans in a pressure cooker / Instant Pot. Add 2 tea bags, 1/4 tsp baking soda, 1 tsp salt and 3 cup water. If you do not have tea bags, prepare tea decoction and add to the cooker
  3. Pressure cook for 5 whistles. If using Instant Pot, cook under pressure for 30-35 minutes
  4. After the pressure releases, open the cooker, discard the tea bags and keep aside the cooked beans / chole
  5. Put a cooking pan on medium heat. Add 2 tbsp oil and when the oil is hot add 1 bay leaf, 1 black cardamom, 2 pod cardamom, 1 inch cinnamon, 1 tsp cumin. When cumin seeds start crackling add 1 tsp kasuri methi and sauté on low heat for 3-4 seconds
  6. Add 1 finely chopped onion, 1 tbsp ginger garlic paste and sauté until onions turn golden brown (5-6 minutes)
  7. Add 1/4 tsp turmeric powder, 1 tsp chili powder, 1 tsp coriander powder, 1/2 tsp cumin powder, 1/2 tsp garam masala, 1 tsp amchur powder and 1/4 tsp salt and sauté on low flame until the spices turn aromatic (5-10 seconds)
  8. Add 1 1/2 cups tomato puree and sauté until the oil separates (5-6 minutes). To prepare tomato puree, blend 3 ripe tomatoes in a blender without adding water
  9. Add chole / cooked garbanzo beans and mix well. Adjust consistency by adding water if required
  10. Cover and simmer for 10 minutes, or until the beans absorbs all the flavors

Tempering

  1. Heat 1 tbsp ghee in a small pan
  2. Add 2 chilies, 1/4 tsp turmeric, 1/4 tsp chili powder and 1/4 tsp garam masala
  3. Sauté on low flame without burning the spices, for 3-4 seconds
  4. Pour the tempering over the chole masala, add 2 tbsp chopped coriander leaves and mix well
  5. Enjoy with any Indian bread and sliced onions on the side!

Serves: 4-5

 

Inspiration source:

Hebbars Kitchen

(1) hotel style balloon shaped chole bhature recipe – with tips & tricks | punjabi chana bhatura recipe – YouTube

 

chole bhature recipe | chhole bhature | chana bhatura | chola batura (hebbarskitchen.com)

 

Pav Bhaji

Ingredients:

  • 2 tbsp oil
  • 1 tsp cumin seeds
  • 2 large or 4 medium potatoes, peeled and cut into medium pieces
  • 1 cup green peas
  • 1 large or 2 medium size tomatoes, chopped
  • 2 carrots, peeled and cut into medium pieces
  • 1 small beet, peeled and cut into medium pieces
  • 1 tsp Kashmiri red chili powder
  • 1/2 tsp turmeric powder
  • 1 tsp salt

    Additional ingredients

  • Butter, cut into pieces… equivalent to 2-3 tbsp
  • 1 onion, finely chopped
  • 1 capsicum, finely chopped
  • 1 large or 2 medium size tomatoes, finely chopped
  • 1 inch ginger, grated
  • 6-7 garlic cloves, finely chopped
  • 1 tsp Kashmiri red chili powder
  • 2 tsp pav bhaji masala
  • 2 tsp kasuri methi
  • 1 tsp salt

    Some more ingredients!

  • Butter pieces equivalent to 2-3 tbsp
  • 2 tbsp lemon juice
  • 1 tsp kasuri methi
  • 2 tbsp chopped coriander leaves

Method:

  1. In Instant Pot pan or a pressure cooker, add 2 tbsp oil and turn on the heat. If using Instant Pot, put in sauté mode
  2. Add 1 tsp cumin seeds. When they start cracking, add potatoes and sauté for 1 minute
  3. Add 1 tsp chili powder and 1/2 tsp turmeric powder and gently coat the potatoes with the spices and roast for 1 minute
  4. Add green peas, tomatoes and salt and sauté for 2-3 minutes
  5. Add beets and carrots and sauté for 2 minutes
  6. Add 1 cup water. Cook the vegetables under pressure. If using regular pressure cooker, cook for 2-3 whistles. If using Instant Pot, switch to a mode that cooks for 15 minutes under pressure
  7. When done and safe, open the cooker / Instant Pot. Mash the vegetables and set aside

Next steps

  1. Put a large pan on medium heat. Add butter pieces to the pan
  2. Before the butter starts melting (do not let the butter overheat… it affects the flavor), add finely chopped onions and capsicum
  3. Turn the heat to high and sauté for 4-5 minutes till the onions and capsicum are cooked, most of the water has evaporated and the fat starts to separate
  4. Add ginger and garlic and sauté for 2 minutes
  5. Add chili powder, pav bhaji masala, kasuri methi and sauté for 1 minute
  6. Add finely chopped tomatoes, 1 tsp salt and sauté for 4-5 minutes
  7. Add the pressure-cooked mashed vegetables, add 1/2 cup water and simmer on medium heat for 2-3 minutes
  8. Add butter, 2 tbsp lemon juice, 1 tsp kasuri methi, mix well
  9. Garnish with chopped cilantro leaves and serve hot with pav or any other soft bread

Serves: 6-8

 

Inspiration source: 

Dosa Stuffing II

Ingredients:

  • 3 boiled and peeled potatoes, crumbled
  • 1 tbsp oil
  • 1 tsp split Bengal Gram dal (chana dal)
  • 1 tsp split Black Gram lentils (urad dal)
  • 1/2 tsp mustard seeds
  • 1/2 tsp grated ginger
  • 1/2 tsp finely chopped green chili
  • 8-10 curry leaves
  • 1 chopped medium size tomato
  • 1/2 tsp salt or to taste
  • 1 tsp coriander powder
  • 1/4 tsp turmeric powder
  • 1/4 red chili powder
  • 1 tsp sambar powder
  • 2 tbsp chopped coriander leaves

Method:

  1. Heat 1 tbsp of oil to prepare the stuffing
  2. Add 1 tsp of chana dal, 1 tsp of urad dal and roast the dal till very light brown
  3. Add 1/2 tsp of mustard seeds and let the mustard seeds crackle
  4. Add 1/2 tsp of grated ginger, 1/2 tsp finely chopped green chili, 8-10 curry leaves and roast everything for a minute
  5. Add 1 chopped tomato, 1/2 tsp of salt, 1 tsp of coriander powder, 1/4 tsp of turmeric powder, 1/4 tsp of red chili powder, 1 tsp of sambar powder, and mix well
  6. Add 1 tbsp of water and mash the tomatoes
  7. Add 3 boiled peeled and crumbled potatoes, mash them and cook for 2-3 minutes
  8. Add some chopped coriander leaves and the dosa stuffing is ready!

Serves: 4

 

Inspiration source: 

Spicy Braised Eggplant

Ingredients:

  • 1 large Italian eggplant or 2 Chinese eggplants, sliced into wedges
  • 4 large pieces garlic, finely chopped
  • 6 sticks green onion, chopped
  • 4 tbsp cane sugar
  • 3 tbsp rice vinegar
  • 6 tbsp soy sauce
  • 1 tbsp Korean pepper powder (gochugaru)
  • 2 tbsp olive oil
  • 1/2 cup water
  • 4 tbsp roasted peanuts

Method:

  1. Prepare the sauce by combining the cane sugar, rice vinegar, soy sauce and Korean pepper powder and then keep aside
  2. Crush the peanuts in a pestle and mortar and keep aside
  3. Heat olive oil in a sauté pan on medium high heat
  4. Add the eggplant when the pan just starts to smoke. Sear the eggplant as best you can just to get some color
  5. Add the garlic and sauté for 3-4 minutes
  6. Add the green onion (keep aside 2 tbsp for garnishing) and sauté for a minute
  7. Add the sauce and the water, gently mix into the eggplant and cover and cook on medium for 5 minutes
  8. Garnish with the green onion and the crushed peanuts and serve with steamed / boiled rice

Serves: 3

 

Inspiration source:

Tabbouleh

 

Ingredients:

  • 1/2 cup bulgur
  • 1 cup diced cucumber (1 small-to-medium)
  • 1 cup diced tomato (1 large)
  • 1 tsp fine sea salt, divided
  • 3 medium bunches curly parsley
  • 2 tbsp chopped mint leaves
  • 2 tbsp thinly sliced green onion
  • 2 tbsp extra-virgin olive oil
  • 3 to 4 tbsp lemon juice, to taste
  • 1 medium clove garlic, minced

Method:

  1. Cook the bulgur until tender, according to package directions. Drain off any excess water, and set aside to cool.
  2. Combine the diced cucumber and tomato in a medium bowl with 1/2 tsp of the salt. Stir, and let the mixture rest for at least 10 minutes, or until you’re ready to mix the salad.
  3. To prepare the parsley, cut off the thick stems. Then, finely chop the parsley and remaining stems. Transferring the chopped parsley to a large serving bowl before proceeding with the next.
  4. Add the cooled bulgur, chopped fresh mint and green onion to the bowl of parsley. Strain off and discard the cucumber and tomato juice that has accumulated in the bottom of the bowl (this ensures that your tabbouleh isn’t too watery). Add the strained cucumber and tomato to the bowl.
  5. In a small measuring cup or bowl, whisk together the olive oil, 3 tbsp lemon juice, garlic, and remaining 1/2 tsp salt. Pour it into the salad and stir to combine. Taste, and adjust if necessary—add another tbsp of lemon juice for zing, or salt for more overall flavor.
  6. If you have the time, let the salad rest for 15 minutes before serving to let the flavors mingle. Otherwise, you can serve it immediately or chill it for later. Tabbouleh will keep well in the refrigerator, covered, for up to 4 days.

Serves: 4

 

Inspiration source:

https://cookieandkate.com/best-tabbouleh-recipe/

Carrot muffins – Eggless

Ingredients:

Wet ingredients

  • 2 bananas – 140 gms
  • 4 dates, pitted
  • 2 tbsp olive oil
  • 2 tbsp honey

Dry ingredients

  • 1 cup grated carrot
  • 1 cup old fashioned oats
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1/4 tsp salt
  • 2-3 tbsp milk (only if the batter is too thick)
  • 2-3 tbsp raisins
  • 2-3 tbsp chopped walnut

Method:

  1. Preheat the oven to 350 degrees in convection mode

  2. Mix wet ingredients in a blender until smooth

  3. Add dry ingredients and blend again. Add 2-3 tbsp milk only if the batter is too thick. Batter should be thick enough to spoon out rather than pour out

  4. Gently mix in the raisins
  5. Line baking cups with parchment paper

  6. Spoon the batter into the cups, level the batter and  top with chopped walnuts

  7. Bake for about 30-35 minutes. Baking time depends on the oven, type of baking cups and such factors

Serves: 5-6 muffins

 

Inspiration sources:

(1) 6 Healthy Oatmeal Muffins For Weight Loss – YouTube

Mix Vegetable Masala Khichdi, Restaurant Style – Instant Pot Recipe

Ingredients:

  • 1/2 cup moong dal
  • 1/2 cup rice
  • 2 tbsp ghee
  • 1 tsp cumin seeds
  • 1 tsp kasuri methi
  • 1/4 tsp asafetida
  • 1 medium onion, finely chopped
  • 1 tsp ginger garlic paste
  • 1 tomato, finely chopped
  • 1 carrot, chopped
  • 1/2 cup green peas
  • 1/2 cup French beans
  • 1/2 tsp turmeric powder
  • 1 tsp chili powder
  • 1/2 cumin powder
  • 1/2 tsp garam masala
  • 3/4 tsp salt or to taste
For tempering
  • 1 tbsp ghee
  • 1/2 tsp cumin seeds
  • 1 dry red chili, broken into 3-4 pieces
  • 1/4 tsp red chili powder
  • 1/4 tsp garam masala
  • 2 tbsp finely chopped cilantro
For garnishing
  • 2 tbsp finely chopped cilantro

Method:

  1. Mix 1/2 cup moong dal and 1/2 cup rice in a bowl
  2. Thoroughly wash the dal-rice, drain and put aside for 10 minutes
  3. Put Instant Pot on sauté mode
  4. Add 2 tbsp ghee
  5. When the ghee melts, add 1 tsp cumin seeds and let them crackle
  6. Add 1 tsp kasuri methi, 1/4 tsp asafetida and sauté for 4-5 seconds
  7. Add 1 finely chopped onion, 1 tsp ginger garlic paste and sauté well for 2-3 minutes
  8. Add 1 finely chopped tomato and sauté for 3-4 minutes till the tomatoes become soft and mushy
  9. Add 1 chopped carrot, 1/2 cup green peas, 1/2 cup French beans and sauté for 2 minutes
  10. Add 1/2 tsp turmeric, 1 tsp chili powder, 1/2 tsp cumin powder, 1/2 tsp garam masala, 3/4 tsp salt and sauté for 2 minutes
  11. Add the soaked drained moong dal-rice and sauté for a minute
  12. Add 3.25 cups water, mix well, put the lid on and switch the Instant Pot to mode that would cook for 20 minutes under pressure
  13. When it’s safe, open the Instant Pot and mix the khichdi well
Tempering
  1. Put a tempering vessel on medium heat and add 1 tbsp ghee
  2. When ghee melts, add 1/2 tsp cumin seeds and let them crackle
  3. Add red chili pieces, 1/4 tsp chili powder, 1/4 tsp garam masala, 2 tbsp chopped cilantro, mix and add the tempering to the khichdi
  4. Mix the tempering into the khichadi, garnish with 2 tbsp chopped cilantro and serve hot with yogurt

Serves: 4

 

Inspiration source:

khichdi recipe | dal khichdi recipe | how to make moong dal khichidi (hebbarskitchen.com)

2 ways simple & healthy khichdi recipe – moong dal khichdi & mix veg masala khichdi restaurant style – YouTube

Vagharelo Rotlo (Indian Millet Bread in Yogurt Curry)

Ingredients:

For chili-ginger-garlic paste
  • 1 green chili
  • 1 inch ginger
  • 3 cloves garlic
Other ingredients
  • 1 tbsp peanut oil or any other vegetable oil
  • 1 tsp black mustard seeds
  • 1 tsp cumin seeds
  • 1/2 tsp asafetida
  • 8-10 Indian curry leaves
  • 1 tsp red chili powder
  • 1 tsp turmeric powder
  • 1 onion, finely chopped
  • 1 large / 2-3 small tomatoes, chopped
  • 1 tsp garam masala
  • 1 tbsp sugar
  • 1 tsp salt or to taste
  • 1 tbsp lemon / lime juice
  • 1 cup churned yogurt or thick buttermilk
  • 2 tbsp chopped cilantro leaves
Optional ingredients
  • 1/2 cup cooked black chickpeas
  • 1/2 cup chopped capsicum
  • 2 tbsp chopped spring onions

Method:

  1. Make chili-ginger-garlic paste using a blender or mortar and pestle and put aside
  2. Break the millet rotla into small pieces and put aside
  3. Heat the oil in a pan on medium heat
  4. Add mustard seeds and let them splutter
  5. Add cumin seeds and let them also splutter
  6. Add asafetida and curry leaves and sauté for 3-5 seconds
  7. Add chili-ginger-garlic paste and sauté for 30 seconds
  8. Add onions and sauté till they soften, 2-3 minutes
  9. Add chili powder, turmeric powder and sauté for a minute
  10. Add capsicum and cooked black chickpeas and sauté for 2-3 minutes (optional ingredients)
  11. Add tomatoes, salt, sugar and garam masala and cook till the tomatoes become somewhat mushy, 4-5 minutes
  12. Stir in the rotla pieces, mix well and cook for a couple of minutes
  13. Add spring onions and mix well (optional ingredient)
  14. Add yogurt, mix well, bring to boil and then turn off the heat
  15. Add lime / lemon juice, garnish with cilantro leaves and serve hot

Serves: 4

 

Inspiration source:

Basil Chickpea Noodles

 

Ingredients:

  • 1 cup broccolini, chopped
  • 1 cup red bell pepper, sliced
  • 2-3 sticks green onion, cut
  • 3 garlic cloves, finely chopped
  • 1 1/2 tbsp soy sauce
  • 1 tbsp hoisin sauce
  • 2 tbsp chili oil (https://veggiefoodie.com/2020/12/08/chinese-chili-oil/)
  • 1 tbsp lime juice
  • 150 g (5 oz) yellow noodles
  • 1 tbsp olive oil / grapeseed oil
  • 1/2 cup canned chickpeas
  • 250 g (8 – 10 oz) extra firm tofu
  • 1/4 cup basil (packed)

Method:

  1. Bring a pot of water to boil and cook noodles as per the instructions on the package
  2. When cooked, strain out the noodles and set them aside
  3. Chop the broccolini, slice the red bell pepper, roughly chop the green onion and finely chop the garlic
  4. Make the sauce by combining the soy sauce, hoisin sauce, chili oil and lime juice
  5. Put a pan on medium heat and add olive oil / grapeseed oil
  6. Sauté the garlic and onions for about a minute
  7. Add the broccolini and sauté for 2-3 minutes
  8. Add tofu, chickpeas, and red bell pepper and sauté for 3-4 minutes
  9. Add the noodles followed by the sauce.  Sauté for another couple of minutes
  10. Add the basil leaves and turn off the heat. Mix well and serve hot

Serves: 2-3

 

Inspiration source: