Falafel Kadhi (Falafel in Yoghurt Gravy - Fusion Style)

 

           Falafels are popular Middle Eastern Snacks which can be had either as an appetizer with hummus or as a main course with pita bread, salads and a drizzle of tahini. The main ingredient is Kabuli Chana (white chick peas). They can also be had with some green chutney in an Indian style. 

          Today I prepared a delicious Kadhi dish (yoghurt sauce) with the leftover falafels. Here fried pakoras (fritters) are served, dipped in a yoghurt based gravy. The end result was a creamy smooth texture which can be relished with either any rice preparation or any Indian bread. So check out the step by step pictorial recipe to prepare this amazing fusion dish. 

• 7-8 leftover Falafels
• 1/2 cup yoghurt
• 3 tbsp. gram flour / besan
• 3 cups water 
• salt to taste
• 2 tbsp. oil
• 1 tsp. cumin seeds
• 1/2 tsp. asafoetida
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder
• 1 tsp. ginger-garlic paste
• 1 tsp. coriander-cumin powder, dry roasted
• 1 tbsp. coriander leaves, chopped
• 1 tbsp. fried onions to garnish

          Whisk together the yoghurt, water, gram flour and salt to taste. Keep aside.

          Make a paste of ginger-garlic paste, turmeric powder, red chili powder and coriander-cumin powder with 1/4 cup water. Keep aside. 

          Heat oil in a pan and temper with cumin seeds and asafoetida. Sauté for a few seconds.

          Add the spice paste and sauté till the oil separates.

          Now add the yoghurt mix and bring it to a boil. Simmer on a low flame by stirring at intervals for 10-12 minutes or till the gravy turns slightly thick to the desired consistency. 

          Drop in the leftover falafels and simmer for 2-3 minutes.

          When done, add the coriander leaves and serve, garnished with fried onions.

 Whisk together the yoghurt, water, gram flour & salt to taste. Keep aside.

Make a paste of ginger-garlic paste, turmeric powder, red chili powder & coriander-cumin powder with 1/4 cup water. Keep aside. 

Heat oil in a pan & temper with cumin seeds & asafoetida. Sauté for a few seconds.

                  Add the spice paste & sauté till the oil separates.

Now add the yoghurt mix & simmer on a low flame by stirring at intervals for 10-12 minutes or till the gravy turns slightly thick to the desired consistency. 

            Drop in the leftover falafels and simmer for 2-3 minutes.

                  When done, add the coriander leaves.

                  Serve, garnished with fried onions.

Motor Dal - Bong style (Split Yellow Pea Lentil Curry)

 

           Motor Dal or Split Yellow Pea Lentil Curry is a traditional dal prepared in every Bengali household, especially during special occasions. It can be enjoyed with hot luchis (pooris) or stuffed peas kachoris (koraishutir kochuri) during your weekend breakfast. It simply tastes divine. It also goes well with steamed rice or pulao. Please note this is a "no onion & no garlic" recipe. It is cooked in mustard oil for an authentic flavor. I always like to have this yummy dal with a dash of lime. So check out the step by step pictorial recipe to prepare this regional recipe. 

• 1/2 cup motor dal, soaked for 2-3 hours
• 2 tbsp. mustard oil
• 2 bay leaves
• 2 dry red chilies
• 1 tsp. panch phoron
• 1/4 tsp. asafoetida
• 1 tsp. ginger, grated
• salt to tatse
• 1/2 tsp. turmeric powder
• 2-3 green chilies
• 1 tbsp. coriander leaves, chopped

          Pressure cook the soaked motor dal in 1 & 1.2 cups water for 4-5 whistles. Mash it well with the back of the ladle and set aside. 

          Heat oil in a pan / kadai. Temper with dry red chilies, bay leaves and panch phoron. Sauté for a few seconds or till it stops crackling. 

          Add the ginger and asafoetida. Sauté for a few seconds. 

          Then add the pressure cooked dal, salt, turmeric powder and green chilies. Mix everything well and simmer for 2-3 minutes. Adjust the water at this stage. 

          When done, switch off the flame and garnish with coriander leaves. Serve with steamed rice. 

Heat oil in a pan / kadai. Temper with dry red chilies, bay leaves & panch phoron. Sauté for a few seconds or till it stops crackling. 

                  Add the ginger & asafoetida. Sauté for a few seconds. 

Then add the pressure cooked dal, salt, turmeric powder  green chilies. Mix everything well & simmer for 2-3 minutes. Adjust the water at this stage. 

  When done, switch off the flame & garnish with coriander leaves. 

                     Serve with steamed rice. 

Dalia Vegetable Khichdi (Broken Wheat Veggie Porridge)

 

            Looking for a quick meal that is both healthy and nutritious? Then try out this Khichdi (Porridge) prepared with Dalia (broken wheat) & roasted moong dal. Easy, hassle free and simple to prepare, it can be dished out in a jiffy. It is a great comfort food when you crave for a simple and a light meal.

          

          This yummy piping hot khichdi can also be enjoyed for breakfast, brunch or tiffin. It goes well with pickles, papad or raita. Vegetables, may or may not be added. Apart from the veggies I have used in this recipe, you can add capsicum, cauliflower, tomatoes, etc. 

          This khichdi can be served as an evening snack or after school snack. Choice is yours. It is great for young and old alike as it gets easily digested. So get going and surprise your loved ones with this simple and easy recipe by following the step by step pictorial guide to prepare it. 

• 1/2 cup dalia, soaked overnight
• 1/4 cup moong dal (split green gram lentil), soaked overnight
• 3 cups water
• 1 tbsp. oil
• 1 tbsp. ghee
• 1/2 tsp. cumin seeds
• 1/2 tsp. mustard seeds
• 1 dry red chili, broken
• 1 onion, chopped
• 1 tsp. garlic, chopped
• 1 tsp. ginger, chopped
• 1-2 green chilies. chopped
• 1 sprig curry leaves
• 1/4 tsp. asafoetida
• 1/4 cup French beans, chopped
• 1/4 cup carrots, chopped
• 1/4 cup green peas
• 1 tsp. salt or to taste
• 1/4 tsp. turmeric powder
• 1/2 tsp. cumin powder
• 1/2 tsp. coriander powder
• 1 tbsp. coriander leaves, chopped

         Pressure cook the soaked dalia and moong dal in 3 cups water for 5-6 whistles.

         Heat oil and ghee in a pan. Temper with mustard seeds, cumin seeds and dry red chili. Sauté for a few seconds.

         Add the onion, ginger, garlic, green chilies, asafoetida and curry leaves. Sauté till they turn light brown.

         Now add the chopped beans, carrots, green peas, turmeric powder, cumin powder and coriander powder. Sprinkle some water and cook, covered, till the veggies are soft.

         Then add the cooked dalia and salt to taste. Mix well and adjust the consistency. Simmer for 2-3 minutes. 

         Garnish with coriander leaves and serve hot with pickle, raita or papad for a great comfort meal. 

         

                   Soak the dalia and the moong dal overnight.

 Pressure cook the soaked dalia & moong dal in 3 cups water for 5-6 whistles.

Heat oil & ghee in a pan. Temper with mustard seeds, cumin seeds & dry red chili. Sauté for a few seconds.

Add the onion, ginger, garlic, green chilies, asafoetida & curry leaves. Sauté till they turn light brown.

Now add the chopped beans, carrots, green peas, turmeric powder, cumin powder & coriander powder. Sprinkle some water & cook, covered, till the veggies are soft.

Then add the cooked dalia & salt to taste. Mix well & adjust the consistency. Simmer for 2-3 minutes. 

                    When done, garnish with coriander leaves.

         

            Serve hot with pickle, raita or papad for a great comfort meal. 

Muskmelon Kalakand

 

           Kalakand is a traditional and a very popular Indian dessert that is generally served during festivals and special occasions. It is prepared of crumbled paneer and is slightly grainy in texture. 

          So let me share this Muskmelon kalakand, which is a healthy version with the goodness of paneer and the fruit. Garnish as desired with chopped nuts and enjoy them chilled or at room temperature. So check out the step by step pictorial recipe to prepare this yummy and an unique dessert and surprise your loved ones.

           Muskmelon, on the other hand, is a hydrating fruit that is composed of 90% water content. It has many nutritional benefits as it is low in calories, keeps our body hydrated, improves digestion, is good for the heart and helps in weight control. 

          This is a very simple recipe with very few ingredients and takes very little time to dish out. You can set the kalakand in molds or on a greased plate and cut into desired shapes and sizes. Adjust the ghee and sweetness according to your preference. You can add jaggery or brown sugar instead, for a healthier version.  

• 200 gms. paneer, crumbled 
• 1 tbsp. ghee
• 1 cup muskmelon, pureed
• 1/4 cup powdered sugar or to taste 
• 1/3 cup milk
• 1/4 tsp. cardamom powder 
• 1 tbsp. pistachios, chopped\
• few saffron strands

         In a pan, add the muskmelon puree and simmer on a low flame till all the moisture has evaporated. 

          Add the crumbled paneer, sugar, ghee and cardamom powder. Mix everything well.

         Now add the milk and keep stirring continuously on a low flame till the mixture starts to come together in a dough form & leaves the sides of the pan. 

          Transfer to any mold. Allow it to cool down and refrigerate for some time till it sets.  

          Enjoy as and when desired. Great for any festive occasion or as an after meal dessert. 

                       In a pan, add the muskmelon puree.

        Simmer on a low flame till all the moisture has evaporated. 

Add the crumbled paneer, sugar, ghee & cardamom powder. Mix well.

         

                       Now add the milk.

                   Keep stirring continuously on a low flame......

......till the mixture starts to come together in a dough form & leaves the sides of the pan. 

Transfer to any mold. Allow it to cool down & refrigerate for some time till it sets.  

Enjoy as & when desired. Great for any festive occasion or as an after meal dessert. 

Kuttu Atta Phirni (Buckwheat Flour Pudding)

 

               Phirni is a traditional dessert / pudding that has its origins in the Northern regions of India. It is typically made of ground rice paste in a milk based creamy dessert. Very common and a popular Indian dessert, it is abundantly found in many sweet shops and prepared in many households. It is a must in all festivals, ceremonies, fasting days or any auspicious occasions. 

              But how about some 'Kuttu Atta Phirni' / 'Buckwheat Flour Pudding' for a change? So substitute the usual rice with Kuttu flour. It is absolutely an easy, quick and a yummy chilled dessert. Moreover, it is diabetic friendly and can be enjoyed guilt free. 

  

             Kuttu Flour has many health benefits. It is also called Buckwheat Flour and is perfect for diabetics. It is gluten free, is good for the heart, improves digestion, contains good amount of fibre and provides plant based protein. 

             I sweetened this phirni with sugar and flavored it with saffron and cardamom powder. However, you may use jaggery, brown sugar or date syrup instead, to give a healthy touch. It takes very little time to dish out this pudding and turns out just amazing with just a few ingredients.  

              You can enjoy it as an after meal dessert or with poori / paratha. It's pure divine. Garnish as desired and serve it chilled. So try this phirni in a new avatar by checking out the step by step pictorial recipe to prepare this awesome healthy dessert. 

• 2 cups milk
• 3-4 tbsp. Kuttu Atta (Buckwheat Flour), dry roasted
• 1/4 cup sugar or to taste
• 1/4 tsp. cardamom powder
• Pinch of saffron soaked in 2-3 tbsp. milk
• 2 tbsp. chopped almonds & chopped pistachios 
• 1 tbsp. raisins
• pinch of dry rose petals & few saffron strands to garnish

          Soak the saffron in 2-3 tbsp. milk for 25-30 minutes. 

          In a saucepan, bring the milk to a boil. 

          Add the dry roasted kuttu atta and simmer on a low flame till it turns slightly thick.

          Add the saffron milk, sugar, half of the chopped nuts and cardamom powder.

          Mix well and simmer further for 1-2 minutes. Switch off the flame. 

          Bring it to room temperature and refrigerate for an hour. 

          Serve chilled, garnished with chopped almonds, pistachios, few saffron strands and dry rose petals.

                  Soak the saffron in 2-3 tbsp. milk for 25-30 minutes. 

In a saucepan, bring the milk to a boil. 

Add the dry roasted kuttu atta & simmer on a low flame till it turns slightly thick.

                   Add the saffron milk,

                         sugar,

                       half of the chopped nuts. 

                       and cardamom powder.

Mix well & simmer further for 1-2 minutes. Switch off the flame. Bring it to room temperature & refrigerate for an hour. 

Serve chilled, garnished with chopped almonds, pistachios, few saffron strands and dry rose petals.