Navigation Menu

Saturday, July 4, 2020

Weekend Breakfast Trio Dosa – Rawa Maida Urad Dal Dosa with Ginger Tea

Weekend Breakfast Trio Dosa – Rawa Maida Urad Dal Dosa with Ginger Tea, dosa recipes thehoggerz.com
I love making varieties of dosa, the process starts with the slow fermentation, circular design of batter and after this comes the addition of spices and flavors and familiar comfort of warm tea. Its flavors are inspired by Southern part of India and this one is pronounced as Rava Maida Urad Dal Dosa, thanks to my friend Soumini who is always my supporter, taught me this delicious recipe in the flawless version possible. She and her mother have played a remarkable role in my life from sharing wonderful advices to helping me in perfecting the south Indian dishes away from India. Their roots belong to Udupi city so the recipe always comes out in perfection. I have a strong affection for South Indian food and we are more than happy to indulge our girly conversations over excellent food.

Friday, July 3, 2020

Garbanzo Summer Salad With Refreshing Yogurt Dressing

dahi chole chaat, dahi bhala chaat, chaat recipe thehoggerz.com, garbanzo salad recipe thehoggerz.com
Lately, we all are stucked up at our kitchen counter busy chopping, drizzling, tasting, mix-matching, and again tasting. During this process of cooking, I have realized that I need to develop recipes that are instant and fun thing to cook. As for breakfast, lunches, snacking and dinner everything need to be prepared at home due to fresh and clean cooking. During summer, we try to kill the heat by either hydrating ourselves with fresh mojito shots or just the desi way our own Lassi! Lassi is basically a thick yogurt mixture done by combining the smooth consistency with sugar and topped with ice cubes - its so refreshing and gives you much needed summer treatment that our body requires. Apart from all this, we fancy our evening hunger with a list of yogurt dishes like dahi wada, light and healthy garbanzo salad(recipe highlighted - its easy recipe), and now our regular servings of garbanzo summer salad topped with saucy yogurt dressing and wada. Wada is made up from the thick paste of soaked lentils and other spices. As you all know that I look up for the freezer-friendly recipes - so these wadas can be made beforehand and could be stored in freezer for upto 1 month. But, as we intake them in multiple forms like dahi wada and other salads they don't last long! Apart from wadas, We enhance its taste with crispy papdi, this is what my husband calls it, In India, we name it as farsi puri - nevertheless the taste is quite similar - adding this puts you into a constant spoonful eating. You are welcome to skip the step of adding wada, and for papdi you can have a good dose of nachos.

Coming back to garbanzo salad recipe, I find this option very fresh, colorful, full of twists in spices and very simple. Simple, because I boil the entire pack of chickpeas and drain the water, refrigerate it for months. And believe me, this is so time saving and I not only use it during snack time but also in main dishes like Chole Pulav, Chole Panner and Spicy Chole Masala, they are more like life saving beans. I will shortly share the recipe of other Garbanzo dishes as well. Garbanzo are nutrition-packed and highly filling, Yogurt has all the soothing properties and this undivided combination is like a sunshine on a plate. This is the perfect recipe for those who are lazy summer people, just choose a day and give a worth it time deal and freeze all. Juggle everything into one with spices according to your taste buds and yes! An amazing plate of fresh, nutritive, and crunchy summer treat is done. 

Garbanzo Summer Salad With Refreshing Yogurt Dressing

Preparation Time: 30 minutes
Cooking Time: 60 minutes
Total Time: 1 hour, 30 minutes
Serves: 2 persons

Ingredients:
2 cups cooking oil
1 cup whisk yogurt, chilled
1 cup chickpeas, soaked overnight and boiled in the morning
1 large boiled and chopped potato
1 medium onion, half moon sliced
Salt, adjust as per the taste
1 tablespoon red chili flakes
A dash of chat masala powder, optional
1 teaspoon of cumin seeds, roasted and powdered
1 cup roughly crushed papdi or nachos
Chopped coriander leaves, for garnish
For Wada
1 cup yellow lentil, soaked overnight
 ¼ cup white lentil, soaked overnight
½ teaspoon ginger paste
2 finely chopped green chilies, you can reduce or increase its amount
1 teaspoon baking soda
Water, as per the consistency needed
½ teaspoon salt
For Mint and Cilantro Green Sauce:
2 tablespoons chopped mint leaves
½ cup coriander leaves
4 green chilies
2 tablespoons lemon juice
Salt to taste
For Tamarind Chutney/Sauce
Recipe shared earlier, click here.

Method:
  • Firstly, boiled soaked chickpeas and potatoes separately.
  • Wada: In the morning, Grind soaked and drained yellow and white lentils into a smooth running paste. Transfer the batter in a bowl and beat it slowly for 5 minutes.
  • You can cross verify the state of batter by simply filling a bowl with water and later dropping a small amount of batter in the water. If the batter floats over the top of the water - it's ready to fry otherwise keep whisking for another 5 minutes until light in texture.
  • If the batter floats on the water, add ½ teaspoon ginger paste, 2 finely chopped green chilies, 1 teaspoon baking soda and mix the batter properly.
  • In frying pan, heat cooking oil and fry fritters until golden brown. At this point, you can freeze them in air tight jar for up to a month.
  • If you want to eat them straight away - Take a bowl filled with water and 1/2 teaspoon salt, mix water and add fritters. Allow it to soak for 25 minutes. After the soaking method - take them out one by one and squeeze all the extra water by pressing the item with the help of your palms. This step is very crucial as if you don't squeeze all the water away - you will feel the push of water in every bite. After this refrigerate it and remove before serving
  • For Green Chutney: Blend 2 tablespoons chopped mint leaves, ½ cup coriander leaves, 4 green chilies, 2 tablespoons lemon juice and a pinch of salt. Use water to blend the sauce into a smooth consistency. Adjust the salt and chilies.
  • Final Serving for two - In a plate or bowl, add 5 tablespoons of chickpeas, 1-2 tablespoons chopped boiled potatoes, 1 or 2 dumplings, 1 tablespoon onion slices, gentle amount of whisk yogurt at most 1/2 cup, 2 tablespoons each of green chilies sauce and tamarind sauce, as much amount of papdi or nachos, sprinkle red chili flakes, chat masala powder, freshly roasted cumin powder and salt if required. Mix gently and adjust the sauces and spices accordingly. Garnish with chopped cilantro. 
  • Serve it with fresh and chilled lime juice. YUM!

Sunday, June 28, 2020

Delicious Low Carb – Keto Friendly Chicken Bites - When Husband Treats Well Episode # 03


When Hashim decides to cook something undoubtedly it should be plain sailing and swift cooking. Becasue he thinks time is money? Nay! because he is lazy and lazy people are generally ingenious when it comes to finishing work in lesser duration of time. So he has this recipe that is not at all developed in a traditional bbq way, he has just tossed the chicken upside down, given few minutes to cook and presented this dish in just 10 minutes and believe me - the chicken was wonderfully moist and so succulent from inside with a pleasant taste of thick sauce from outside. Few are those days when he cooks, but when he does, he is my master chef of the kitchen who knows well how to deal with fitness counts.