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.

Aloo Potoler Dalna (Parwal/Pointed Gourd Curry - Bengali Cuisine)

 

             Parwal or Pointed Gourd cooked with potatoes is a common and a favorite dish among most Bengalis. It goes well with poori / chapattis. For a non-veg, version, it can be cooked with prawns. For the vegetarians, vadials / mangodi (lentil dumplings) along with green peas can be added. So check out the step by step pictorial recipe to prepare this traditional Bong recipe.
          

• 5-6 Parwals, chopped into roundels of 1/2" thick
• 1 potato, cubed
• 3-4 tbsp. mustard oil
• 1/2 tsp. cumin seeds
• 2 bay leaves
• 2 dry red chilies
• 2 cardamoms
• 4 cloves
• 1" cinnamon stick
• 1 tsp. ginger-garlic paste
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder
• 1 tsp. coriander-cumin powder
• 1 tomato, chopped
• 2 green chilies
• 1/2 tsp. garam masala powder
• 1 tsp. ghee 
• 1 tbsp. coriander leaves, chopped

          Heat 1 tbsp. oil in a pan and sauté the Parwals with a pinch of salt and turmeric powder till light brow. Keep aside. 

         Heat another 1 tbsp. oil and fry the potatoes with a pinch of salt and turmeric powder till light brown. Keep aside. 

          Add the remaining oil and temper with dry red chilies, bay leaves, cloves, cardamoms, cinnamon and cumin seeds. Sauté for a few seconds.

          Add the ginger-garlic paste, coriander-cumin powder, red chili powder and turmeric powder mixed with some water.

          Now add the tomatoes and sauté till is mashed up. 

          Add 1 cup water and bring it to a boil. 

          Then add the fried parwals, fried potatoes, green chilies and salt to taste. Cover and cook on a low flame till done.  

           Now add the garam masala powder and ghee. Mix well.

           Serve with Luchis (pooris), parathas or rice and enjoy. 

Heat 1 tbsp. oil in a pan and sauté the Parwals with a pinch of salt & turmeric powder till light brow. Keep aside. 

Heat another 1 tbsp. oil and fry the potatoes with a pinch of salt & turmeric powder till light brown. Keep aside. 

Add the remaining oil and temper with dry red chilies, bay leaves, cloves, cardamoms, cinnamon & cumin seeds. Sauté for a few seconds.

Add the ginger-garlic paste, coriander-cumin powder, red chili powder & turmeric powder mixed with some water.

                 Now add the tomatoes & sauté till is mashed up. 

                 Add 1 cup water and bring it to a boil. 

Then add the fried parwals, fried potatoes, green chilies & salt to taste. Cover & cook on a low flame till done.  

                   Now add the garam masala powder & ghee. Mix well.

           Serve with Luchis (pooris), parathas or rice and enjoy. 

Soya Chunks Ka Salan (Hyderabadi style)

 

          Soya Chunks Ka Salan in Hyderabadi style is a great substitute to any non-veg. dish. Soybean is generally very healthy and nutritious. It is a great way to incorporate some protein in your everyday diet. It makes for a perfect side dish with either chapattis / parathas, jeera rice, steamed rice, plain biryani or pulao. So check out the step by step pictorial recipe to prepare this amazing dish.

• 1/2 cup of soya nuggets
• 1 tbsp. fresh grated coconut
• 1 tbsp. sesame seeds
• 1 tbsp. roasted peanuts
• 2-3 tbsp. oil
• 1/2 tsp. mustard seeds
• 1/2 tsp. cumin seeds
• 1 onion, chopped
• 1 sprig curry leaves
• 1 tsp. ginger-garlic paste
• 1/2 tsp. turmeric powder
• 1 tbsp. roasted coriander powder
• 1 tsp. roasted cumin powder
• 1 tbsp. red chili powder
• 1 tsp. salt or to taste
• 1 tsp. tamarind paste mixed with 1/4 cup water
• 2 tbsp. mint leaves, chopped
• 2 tbsp. coriander leaves, chopped

          Dry roast the coconut and sesame seeds till golden in color. Set aside to cool. Then grind along with the roasted peanuts into a fine powder. Keep aside.

          Soak the soya nuggets in hot water for 5-10 minutes. Then squeeze out the water and keep aside. 

          In a small bowl, take the ginger-garlic paste and all the dry spices, except salt and make a smooth poste by adding some water. Keep aside.

          Heat oil in a pan and temper with mustard seeds and cumin seeds. Allow it to splutter. 

          Then add the onion and curry leaves and sauté till light brown. 

          Now add the spice paste and stir fry till the oil separates. 

          Add the ground coconut powder and sauté on a low flame till well combined.  

          Now add 1 cup water, tamarind water and salt to taste. Give it a stir and bring it to a boil. 

          Cover and simmer for 4-5 minutes on a low flame or till the gravy slightly thickens. 

          Then add the soaked soya nuggets and simmer, covered till the oil separates from the gravy.

          When done, garnish with coriander leaves and mint leaves.  Serve with any form of rice preparation or Indian bread.

Heat oil in a pan & temper with mustard seeds & cumin seeds. Allow it to splutter.

                Add the onion & curry leaves. Sauté till light brown. 

           Now add the spice paste & stir fry till the oil separates. 

Add the ground coconut powder & sauté on a low flame till well combined.  

Now add 1 cup water, tamarind water & salt to taste. Give it a stir & bring it to a boil. Cover & simmer for 4-5 minutes on a low flame or till the gravy slightly thickens. 

Then add the soaked soya nuggets & simmer, covered till the oil separates from the gravy.

           When done, garnish with coriander leaves & mint leaves.  

           Serve with any form of rice preparation or Indian bread.

Zunka (Gram Flour Curry - Maharashtrian Style)

 

           Zunka is a simple homemade style gram flour curry that is a common staple diet in rural Maharashtra. It is also popular in Karnataka. There are many versions to this recipe, where it is prepared dry or in a semi-liquid form called Pithla. 

           This recipe is a very easy and a quick dish that takes very little time to prepare and tastes just amazing. Never could imagine that such a simple curry can taste so delectable. 

          Traditionally, Zunka is served with Bhakri (jowar / white millet / sorghum flour chapati). However, it can also be relished with chapatti or any Indian bread. So check out the step by step pictorial recipe to prepare my version of this regional comfort dish.  

• 1 cup Gram flour (besan)
• 4-5 tbsp. oil
• 1 tsp. mustard seeds
• 1/2 tsp. cumin seeds
• 1/4 tsp. asafoetida
• 1 tsp. ginger, grated
• 1 tsp. garlic, chopped
• 1-2 green chilies, chopped
• handful of coriander leaves, chopped (save few for garnishing)
• 1-2 onions, chopped
• 1/2 cup spring onion, chopped
• salt to taste
• 1/2 tsp. cumin powder (dry roasted & ground)
• 1 tsp. coriander powder (dry roasted & ground)
• 1 tsp. red chili powder or to taste
• 1/2 tsp. turmeric powder
• 1 tsp. lime juice

         Heat oil in a pan and temper with the mustard seeds. Allow it to splutter. 

         Now add the cumin seeds and asafoetida. Sauté for a few seconds. 

          Then add the ginger, garlic, green chilies and half of the coriander leaves. Fry on a medium flame till light brown. 

          Add the onions and a pinch of salt. Sauté till they turn translucent.

          Then add the chopped spring onion and continue to stir fry till light brown.

          Add the coriander powder, cumin powder, turmeric powder and red chili powder. Sauté till the oil separates. 

           Now add the gram flour and salt to taste. Mix everything well. Keep sprinkling water at intervals and cook, covered, on a low flame till it is cooked and crumbly.

          When done, add the remaining coriander leaves and lemon juice. Enjoy with bhakri (jowar / finger millet chapatti) or any Indian bread.

     Heat oil in a pan & temper with the mustard seeds. Allow it to splutter. 

         Now add the cumin seeds & asafoetida. Sauté for a few seconds. 

                    Then add the ginger, garlic, green chilies....

and half of the coriander leaves. Fry on a medium flame till light brown. 

  Add the onions & a pinch of salt. Sauté till they turn translucent.

 Add the chopped spring onion & continue to stir fry till light brown.

Add the coriander powder, cumin powder, turmeric powder & red chili powder. Sauté till the oil separates. 

                    Add the gram flour & salt to taste. 

                     Mix everything well. 

Keep sprinkling water at intervals & cook, covered, on a low flame till it is cooked & crumbly.

           When done, add the remaining coriander leaves & lemon juice. 

Enjoy with bhakri (jowar / finger millet chapatti) or any Indian bread.