Oil-Free, Instant Spongy Dosa

 

Making dosa with only two ingredients is the easiest and the quickest way, eliminating the need to soak, grind and ferment overnight. This is a perfect summer recipe made with semolina and curd for a scrumptious dinner and a great addition to your breakfast table. You can also revamp it by adding mashed seasoned potatoes to the center of each dosa.

Vada Pav – Vegan Doppleganger Burger

Pri and I spend our Sunday chit-chatting, the last time we met was in twenty o twelve when she visited my home back in Mumbai. Now she is back in Toronto, and much has happened since.

Tea-Time Snack – Golden Stuffed Chilies

Indian food illuminates its culture through its appearance partnering with its taste and smell. When you look at its color, you’ll largely notice ruby tone richness in curries, rice variants, barbeque or anything that is being served. If in case, the food misses the hint of redness – it is even out by the addition of green chilies in the form of a paste or uncut. Red or green pepper has always been the hero of all flavoring in Indian viands. Nothing goes out humdrum with the addition of peppers as chilies add life to Indian food. We tend to concoct and intensify Italian or Chinese food recipes with our desi touch by adding extra spice to the original dish. We always consider to carry tabasco sauce in our purse to quell the shock of bland food being served elsewhere outside India!

Easy to Go Munching Edible – Pan Fried Chivda

My home city Mumbai - celebrates all the festivities of life, and with that comes different options of farsan like chakli, bhakarwadi, gathiya, soya sticks, aloo bhujia, khakra, karanjis, various versions of chrunchy chiwda like farali chivda, corn flakes chivda, sago pearls chivda, poha chivda and lots more. Chivda is a great addictive and simple snack, loaded with iron, fiber, carbohydrates so it’s a win win. I personally love to nibble chivda when I’m bored or I want something to just keep me going.

Melange Filled Crispy Shells / Dahi Puri

If you relish making pani puris at home, you will barely rue in trying these crispy bites of complete flavors. There are countless ways of making dahi puri, but I’m going to impart the most authentic Mumbai style recipe of dahi puri. Pani puris are mostly liquid filled goodies, which are supposed to be gulped down in one go whereas dahi puri is a thick yogurt based salpicon that gives you a chance to delay those bites. Whenever, we are done with our conventional menu, we try to blow away the cobwebs by simply inviting this light, tasty and pleasant bubbles of goodness. I tend to make this recipe without any second thought as it holds a pinch of sour, well balanced sweetness, restrained spice taste and above all it is crunchy delight.

Dance on the tunes of rain with a plate of yummy vegetable fritters in one hand and cuppa chai in another hand!! / Vegetable Pakodas Recipe

Aloo Pakodas with Mix Vegetable Pakodas

It’s raining!! And how can we Asians forget to enjoy the scented air and cool breeze without any fried edibles especially our top listed pakodas or fritters. Rain has always been a sense of celebration for Asians and we never forget to express it through the means of inviting food. Since the time I am with Hashim, we have always spent most of our moments at the beach enjoying the drops of nature. Sometimes, having crunchy chunks of sliced guava with a dash of chat masala powder and salt. Or relishing the roasted flavored corn – the corn seller has a pile of raw corns and he would quickly peel the dried sunny leaves of the corn and give it a quick toss on the deep bottom pan filled with heated charcoal for a natural roasting process. The gentle warmness oozing out from charcoal fire surrounds us in no time. The entire mechanism is fitted perfectly to his mobile selling cart. The fragrance of fresh roasting of corns complementing with the smell of rain has been just the best part of the entire happenings. Mr. Seller would then slice a fresh piece of lemon and rub it thoroughly over the warm roasted corn with a few species and do some recycling by using the corn husk as the perfect replacement of serving plate. He would place the hot roasted corn on its dried leaves so that we enjoy its warmness without expressing the kick of burn. Munching corns by the side of sea view is all what we look for. I have also uploaded a short video clip of spicy corn that I had tried at some mall and the sweet corn kernels were perfectly boiled and flavored. For its live recipe you can click on the highlighted link!

Garbanzo Summer Salad With Refreshing Yogurt Dressing

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!

That Instant Dhokla

Served With Healthy Sambhar And Coconut Based Chutney

If you’re Gujju then you know what I’m talking about. If you’re not!! Welcome to my another post recipe that will surely blow your mind. What is dhokla?? No need to stress yourself, it’s not at all an IIM based interview question LOL Well! Don't get confused because of its heavily melodramatic name, dhokla is just another easy-to-go dish of Gujju community like other edibles such as khandvi, handvo (recipe already shared) but not at all Khakra! All the names sound like something powerful and dangerous, but believe me the look and feel is other way round. Coming back to the topic, what is dhokla?? Let’s have a sneak peek!! Dhokla comes in different colors and shapes namely, khaman dhokla, White dhokla, sandwich dhokla and what not! Some are famed for its protein rich factor, a few because of its flamboyant garnishing style, some of its healthy added elements and some because of its instant cooking modus operandi.

Garlic Potato French Fries

This is the most beloved thing for VEG eaters!!! Potatoes are said to be the hearty vegetable for everyone who hasn't tasted meat yet. People like me, always look after this versatile veggie when nothing is available in kitchen. Be it curry, fried goodies, for stuffing or simply mashed potatoes - the generous amount of it brings life and happiness to the dinner table. Little did I know that McDonald french fries would add gleam and sparkle in my eyes and two fold my love for potatoes. I would always fly like butterfly whenever am nearby the outlet of McDonald, its light and crispy french fries has always captured my attention.

Fasting, Feasting, Fun - Chicken Wonton and many more...

In our house, we rejoice an array of vivid vibrant festivities altogether coming from India and Pakistan, This month is something sparkling maybe because this festival is very much ebullient to my hubby dearest. The month of joy, celebration, family and friends - it cares not whether there are loose bonds or unfinished business, its a month to pray together, eat together and laugh together. I have come to love the fasting and feasting days of the month Ramadan. These days, I'm indulging in preparing amazing meal plans for Hashim so that he finds interesting elements during Suhoor and Iftar by freezing his favorite eatables, where malpura and different kebabs make a routine visit joining with awesome chocolate custard or fruit custard. For custard recipes simply click on the highlighted links. I prefer making stuffed samosa's, wontons, spring rolls, cheesy peri-peri bites, cheese balls, kebabs at home to have a check on its hygiene and nutritive value, it's not only health-friendly but it comes with a larger batch than the ready-made one's. In our house, everyone just savors its taste. Even if it's frozen for days the taste and texture remain flawless.

Edible Pani Puri Shots

This crunchy bubble shaped snack filled with chickpea and other saucy toppings along with some manner of spicy and flavorful drink brings freshness in my life. Small restaurants oft serve them with the addition of mash potatoes and boiled sprouts or crunchy boondi with chilled and spicy drink. Our sojourn took us to the curvaceous roads in search of this dainty goodie, we stopped for snacking on the way to Jumeirah beach. Hashim found the restaurant on the motorway, we sat on the veranda in bright sunlight. The food was so simple and fresh, that was the loved meal that made me travel down the road to the memory lane of Mumbai.

Soft Buns & Creamy Chicken Spread For Breakfast

I look up to easy-breezy and speed up breakfast recipes for stress free mornings and here I came up with chicken spread that not only goes along with salad and wraps but it turned into an epic hit with soft and fresh mini buns. They were special because of the mini bites and easy-to-go morning packs for him. The sublime hint of black pepper balances amazingly high in my routine nosh and neither would I know it would be the star ingredient in my spread recipe too. Startling collection of spices, mayonnaise and shredded chicken with sweet corn come together to form a tasty breakfast to start your day with, your kids will love it and so do you.

Juicy Meat Burger Recipe

Summer draws with refreshing series of jazzy salads, fresh green leaves and something untainted and light to rely on. What makes gripping on the menu in summers are easy and delicate food that amalgamates with a punch of quenching cocktails to beat the hot summers. All I think of right now are of juicy drinks, velvety cold coffee, chilled ice tea and anything really mellow to tuck in my tummy and what can be more substantial than a sublime source of protein! Summers and meat can sound juicy and extra easy when contributed in a right level of portion; I prefer meat as tacos filling or patties to level up the ideal version of summery meal plan. Summers for me means less counting of spice and addings in my yummy dish that means this recipe is perfect for the health conscious as well as for those who prefer less heat.

I shuffled this up last night for the dinner and my husband simply loved it! Every time I make meat burgers for him I get a turn to order heavenly veg dishes from my favorite restaurants, it is a clear run to cheat home food!! Amazing isn’t it. Last night, I went for scrumptious Pav Bhaji and believe me, it’s one of the yummiest veg dishes I totally die for! A perfect blend of mashed potatoes, cauliflower, carrots, peas, capsicum tossed together until the spices give the perfect buttery taste. Oh! Reminds me of the flavors from home, Sardar Pav Bhaji where the over-generous scoops of butter are necessary in every plate of Pav bhaji, my memory is covered up by the images of tastes, tempting smell and buttery texture, I ordered it because I was missing Mama whose enduring love is “Pav bhaji” and I often resort to eat as the familiar smell helps to overcome home sickness. Coming back to our flavorful meat burger, it’s fast and so easy that I knew I had to share. It’s just not delicious and healthy; it’s pretty to look at, toss your favorite salads together with medium sized patties and creamy dressing inside. All you need is gentle amount of patience and love to cook and eureka you’re done making yummy meat burger at home!

Juicy Cheesy Meat Burger

Preparation Time: 20 minutes

Cooking Time: 30 minutes

Total Time: 50 minutes

Serves: 1-2 persons

Ingredients:

250 grams minced meat

2 buns, sesame seeds studded

½ cup olive oil

1 teaspoon green chili paste, optional

A pinch thyme powder

½ teaspoon paprika powder

1 egg, beaten

1 slice of bread

1 tablespoon parsley

3-4 tablespoons mayonnaise

2 cheese slices

Tomato ketchup, as desired

Mustard paste, as needed

½ teaspoon garlic paste

½ teaspoon black pepper powder

2 tablespoons milk

½ teaspoon vinegar

½ teaspoon salt, to taste

Iceberg salad as needed

Method:

• Simply start by marinating mince with ½ teaspoon black pepper powder, ½ teaspoon mustard paste, 1 tablespoon parsley, 1 teaspoon green chili paste, ½ teaspoon garlic paste, ½ teaspoon paprika powder, a pinch of thyme and half beaten egg. 
• Soak a slice of bread in 2 tablespoons of milk, squeeze the bread gently and add it into the minced mixture, mix well and form a medium-size, thin patty follows with the remaining.
• Place patty over a grilled pan and let it cook from both the sides until crisp and golden. Always allow the one side of the patty to shallow fry for 5-8 minutes on a low heat and then turn gently to the other side, this will prevent the patty from breaking, drizzle few drops of olive oil when needed.
• Meanwhile, in a bowl, add 4 tablespoons of mayonnaise, 5 tablespoons of ketchup, ½ teaspoon of vinegar, 1 teaspoon mustard paste and mix until the paste blends.
• Spread the paste generously all over the ups of the buns and top with salad leaves, juicy meat patty and cheese slices, finish off by toasting the buns gently on the hot griddle (add cooking oil before toasting them!). Toasting buns in hot cooking oil gives a nice glossy texture outside and creamy effect from the insides.
• You can add slices of tomatoes, pickled gherkin and even onion rings but we prefer light eating’s in summer so I have kept it minimum, Enjoy summers!

Touch Of Turkish Chicken Shawarma

The discovery of roasting the meat shavings patiently around the sun gold flames for a perfect pole dance of meat or chicken concentrating with the selection of veggies and freshness, their creamy juice dressed up with all manners of pickled salad, such becomes the value added dish for brunch. I always want to add something new to my menu, I always wanted to make this with a lot of veggies inside continuing with a splash of sauces, and then I came upon this recipe that I always wanted to try at home. I look to splurge a little and have something delightfully satisfying and exquisitely comforting.

What makes this recipe perfect for brunch are, its easy ingredients and it comes up with readily available pita bread! I know usually I am all about making things from the kick start, but sometimes when I find a good product I have a good shortcut. And believe me, once you start eating the chicken shawarma you won’t know where to stop. Hashim loved each bite of it with amazing pieces of flavor and a scatter of flakes roasted chicken. They are great addition and dangerously delicious. Who doesn’t love a superdelicious brunch!! Head to the store if you don’t have the ingredients for the recipe and get cooking with love!

Chicken Shawarma

Preparation Time: 60 minutes

Cooking Time: 30 minutes

Total Time: 1 hour, 30 minutes

Serves: 2-3 persons

Ingredients:

½ kg Chicken, boneless and cut into strips

½ cup thick yogurt, without water

2 tablespoons vinegar

2 tablespoons Barbeque powder (click here for its recipe)

1 tablespoon lemon juice

1 tablespoon crushed black pepper

3-4 garlic cloves

1 cup finely chopped cucumber with skin

1 cup chopped olives

Olive oil as needed

Salt to taste

For Toppings:

1 cup shredded lettuce

½ cup pickled cucumber

½ cup beetroot, jullienne

½ cup pickled chili

4 Pita bread or wraps

For Hummus Sauce:

1 cup white chickpea, boiled

½ cup cream, readily available

½ cup olive oil

1 teaspoon paprika powder

3-4 garlic cloves

Salt as per taste

For Tahani Sauce:

1 cup sesame seeds

4-5 garlic cloves

½ cup cream

½ cup olive oil

Salt to taste

Method:

• In a non-stick pan, heat 3-4 tablespoons of olive oil and add 1 tablespoon chopped garlic, add chicken strips as soon as the garlic turns fragrant and fry the chicken on a high flame.
• When the chicken strips change the color, instantly add 1 cup thick yogurt and mix well. Lower down the heat and add 2 tablespoons vinegar, 1 tablespoon lemon juice, 1-2 tablespoons barbeque powder, 1 tablespoon crushed black pepper , salt to taste and mix well. Cook chicken strips on a high flame until the chicken turns juicy and its sauce becomes creamy and the water dries up. Later add 1 cup finely chopped cucumber with skin, ½ cup chopped olives and mix well. Remove the chicken mixture to a plate.
• Meanwhile, let’s make hummus sauce, In a  blender, add 1 cup boiled chickpeas, 1/2 cup cream, ½ cup extra virgin olive oil, ½ teaspoon paprika powder, 1 teaspoon salt and 4 garlic cloves, blend until smooth, creamy and rich in texture. You can add 3-4 tablespoons of water for easy blending. Remove the hummus mixture to a bowl.
• For tahini sauce, add 1 cup water in a pot, add washed sesame seeds and 3-4 garlic cloves, allow the elements to boil until the smell flies away. Once the mixture is boiled evenly, pass it down to the strainer and blend the ingredients with ½ cup cream, ½ cup olive oil and a pinch of salt. Blend the mixture with ½ cup of water for a little thin and smooth paste. Tahini sauce comes out little thinner and light in texture than the hummus sauce.
• Let’s do the final touch, roast pita bread or wrap on both the sides over a non stick pan, place the bread flat on the butter paper, spread hummus and tahini sauce all over it, pile the chicken mixture as per your preference, 1-2 slices of pickled cucumber, 1 slice of beetroot jullience, 1-2 slices of pickled chili and wrap the bread neatly with the help of the butter paper or foil by twisting the paper to seal the ends. This makes the whole thing easier to eat without falling apart. Enjoy hogging guys!

BBQ Chicken Pan Pizza

There comes a time when he has a yen for the classic yet traditional dish, providing the platform for home made eatables, the limited addition of cheese and extra filled veggies is what makes this chicken pizza extra special and worthy for him. I love the crusty bottoms coated with the yummy BBQ chicken and ambrosial veggies wrapped with the whole spices and Italian herbs. Regular fluffy flour crust sounds not-so-easy option for the one’s trying to make pizza for the very first time, why not to buy the frozen ones, especially when you’re throwing a pizza party or treat, but with a mellower richness, as it is made with the instantly charmed, mild and warm varieties of goodness.

Adding veggies and proteins into your junk to make any dish count as healthy without fraught affair, fresh tomatoes seethe to form a deep sauce topped with chicken sautéed in yogurt, bell peppers, onions and glazed cheese, so easy and finger licking nutrition. This marinated chicken is sharp, juicy, tender with smoky flavor that will give you the satisfaction of intensifying flavors. I have used my regular tandoori spice powder recipe, click here for the recipe, make this spice for one time and use it in series of rice, curry or BBQ recipes and feel that yummy transformation in your dish, you will love it! I had never tired pan-pizza ever but on tons of Facebook fans request here I am with a quick and unbelievably amazing pizza recipe.

BBQ Chicken Pan Pizza

Preparation Time: 35 minutes

Cooking Time: 45 minutes

Total Time: 1 hour, 20 minutes

Serves: 2 persons

Ingredients:

1 large pizza crust

1 cup boneless chicken strips

1 cup pizza sauce (check out it’s recipe here)

1 tablespoon tandoori spice powder (check out it’s recipe here)

1 tablespoon greek yogurt

½ teaspoon garlic paste

½ teaspoon ginger paste

1 cup moon sliced onions

1 cup thin sliced capsicum, any color of your choice

1 teaspoon chili flakes

1 tablespoon oregano

1 cup shredded mozzarella cheese

A small piece of charcoal for smoke

Method:

• In a bowl, add chicken strips, 1 tablespoon yogurt, 1-2 tablespoon tandoori spice powder, ½ teaspoon ginger paste and ½ teaspoon garlic paste, mix well and marinate for half an hour.
• Later, heat 1 tablespoon of cooking oil and add the marinated chicken strips mixture and allow it to cook for 8-10 minutes on a medium heat. As soon as the chicken becomes tender and the sauce dries up, place a piece of hot charcoal into the pan and cover it, this will give an unbeatable flavor to your chicken. 
• In another pan, drizzle cooking oil spreading all over and gently place the pizza crust, allow it to turn crisp on a low flame for about 8 minutes, check occasionally.  You will find the base of the crust has turned crisp and light brown, time to transfer the crust to a plate.
• Again, repeat the process by drizzling the cooking oil in a nonstick pan, transfer the other side of uncooked crust on the pan, keeping the flame on a low heat. Immediately spread pizza sauce all over the crisp side of the crust, spread tandoori chicken strips, sliced capsicum, onions and shredded cheese. You can add unseeded tomatoes, black olives, jalapenos, corns and even mushrooms if you are looking for a heavy topping on your pizza. Add cheese as per your likings and diet plan! We prefer to add minimum amount fulfilling our cheese cravings!
• Finish by sprinkling chili flakes and oregano as per your likings, allow the pizza base to cook on a low heat for 10 minutes until the base becomes crispy. Remove it to a plate and gently give cuts with the help of pizza cutter. Enjoy this yummy Italian meal with your bff! 

Tea-Time Zucchini & Onion Fritters

Winter has outstretched its stay, here winter is much like summer, it has a variable temperament, its fickleness is its chief facet, although my favorite season. I have come to appreciate its turn, there is something charming in the redolence of air, the bareness of the trees, a crisp and tonic, cold morning with silvery sunlight and sometimes the gray tones of astringent winter marries well with the evening delights of warm slow-cooker soups or delicate fritters with a milky latte. Winter and rainy days naturally foster the hankering for fritters as they are crisp, healthy and unbelievably light, low calorie veggie delight for a tea time snack. I like adding different patterns of veggies and flavoring fritters so that my hubby dearest happily tucks in veggies without persnickety about the insides.

Crispy Chicken Broast Recipe For Quick And Delicious Dinner

Broccoli, potatoes and fried chicken are one of my golden favorites fuss free, a huge kitchen time saver and an easy going weekend repast in the cold months when we are hungry and need dinner on the table quick. Broast sauce made from boiled potatoes, mayonnaise and simple elements paired with protein pack chicken developing delicious taste in every bite. Deep fried chicken broast is a comfort dish in my home, adding coleslaw is a quick and easy way to get more veggies into family’s diet without complaints.

Broast is basically a simple process of marinating chicken and later coating the pieces with seasoned flour for the fresh and delicious blanket by deep frying them on a low heat. You can even boil the chicken pieces and coat them with seasoned flour, but I don't find it a requisite step as directly deep frying the pieces gives you the similar results like the one’s we eat at our favorite food outlets.

I have shrunk the step of pressure cooking and in lieu soaked chicken pieces in the lemon squeezy marinade to achieve intense taste and juicy insides. This is one of the easiest, quick and a very enjoyable chicken broast recipe that is simply made by following three trouble free steps and the dinner’s ready in 20 minutes. Perfect to add into your kids meal, perfect for the newbies and I‘m sure you’ll be obsessed!

Crispy Chicken Broast Recipe

Preparation Time: 10 minutes

Cooking Time: 15-20 minutes

Total Time: 30 minutes

Serves: 2 persons

Ingredients:

4-5 chicken pieces, preferably with skin

2-3 cups cooking oil, for frying

1 beaten egg

1 tablespoon milk

1 teaspoon paprika

1-2 cups flour or maida

¼ teaspoon mustard powder

¼ teaspoon cinnamon powder

1 tablespoon lemon juice

Salt to taste

Method:

• Wash chicken pieces neatly, add 1 teaspoon salt and 1 tablespoon lemon juice. Mix well and leave it aside for at least 10-15 minutes.
• Meanwhile, in a shallow bowl, beat the eggs and add 1 tablespoon milk and mix the mixture properly.
• In a plate, mix flour or maida with 1 tablespoon salt, 1 teaspoon paprika, ¼ teaspoon mustard powder and ¼ teaspoon cinnamon powder. Dip marinated chicken pieces, one-by-one in egg mixture and coat it evenly with seasoned flour. You can double coat the chicken pieces by again repeating the same step of dipping in egg mixture and coating with seasoned flour.
• Deep fry the chicken pieces in hot cooking oil on a low flame, Always avoid flipping the chicken pieces while it is frying otherwise the coating may turn mess. Flip them halfway after 10 minutes and let the chicken cook on the other side for another 10-15 minutes. Try to deep fry chicken pieces undisturbed.
• Once the coating turns golden brown and crispy immediately remove to a serving dish and serve hot with broast sauce and coleslaw. Enjoy!

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Healthy Chickpea Garbanzo Salad/ Aloo Chaat Recipe

Chickpeas make an exceptional tasty, smooth and easy hummus to be gel up with any of your favorites wraps, sushi or simply with mashed potatoes, they go really well with anything due to its classic and yummy taste. Moreover, these garbanzo beans tastes pretty delicious when blended with any rice or meat dishes, I love to gobble down chole bhatura’s and chole paneer with steam rice with gusto, they taste splendid when concocted with paneer or cottage cheese, mama makes the best spicy chole paneer every single time.

Who said chickpeas can’t taste better when served without too much effort! Well, this protein packed beans can save your day with interesting binds of taste in just 10 minutes. Take it as an evening snack or side dish or even as a salad it is a complete hit salad recipe for you! After the binge on eating chips, it's time to serve a healthy bowl of fresh chole chana chaat, chickpeas chaat or garbanzo salad! This chickpea salad is tangy, spicy, sweet and a flavorsome plate of healthy bites that fulfills my light meal cravings. I love the heat of green chilies with the crunch of sliced onions and tomatoes, the fresh aroma of cilantro and a zest of flavors truly takes the recipe to an another level. Chilled greek yogurt and tamarind sauce are later mixed with salad for a little creamy texture and lovely deep colors turning the whole dish into a special dish.

Chickpeas are high in fiber and yogurt soothes the stomach, it’s a complete all star food so what else we want? Try out not so difficult chickpea salad or chole chaat recipe at home and relish every bites of wonderful flavors, I’m sure you too will be fond of this salad soon!

Chickpeas Salad/ Aloo Chaat Recipe

Preparation Time: 10 minutes

Cooking Time: 60 minutes

Total Time: 1 hour, 10 minutes

Serve: 2-3 persons

Ingredients:

1 cup boiled chickpeas/ white chole/ garbanzo beans

1 large size boiled, peeled and diced potatoes

1 medium size onion, thinly sliced

1 medium size tomato, roughly chopped

½ cup whisk greek yogurt

½ cup tamarind sauce/ chutney

1 tablespoon chaat masala powder or black salt as per the taste

1 teaspoon roasted cumin seeds or zeera

1 teaspoon roasted coriander seeds

1 tablespoon red chili flakes or chopped green chilies, as per your convenience

1-2 teaspoon sugar

1 tablespoon of chopped cilantro

Salt to taste

Method:

• In a bowl, add boiled chickpeas and diced potatoes, chopped onions, chopped tomatoes, 1 tablespoon of chaat masala powder or black salt as its substitute and mix well. 
• Always soak chickpeas or white chana overnight and later boil or pressure cook it for quick results. You can also use the leftover boiled chickpeas or boiled potatoes to get this chickpeas recipe done in 10 minutes.
• Lets get back to our recipe, add 1 teaspoon roasted cumin seeds or zeera, 1 teaspoon of roasted coriander seeds, 1 tablespoon red chili flakes or green chilies, 1 teaspoon sugar. Gently toss everything together and add 2-3 tablespoons of greek yogurt and 1-2 tablespoons of tamarind dip, adjust all the seasonings and add salt as needed. You can balance yogurt and tamarind dip as per your preference. 
• I have already shared tamarind dip recipe on my blog, you can refrigerate this dip for a week or two! Check out our tangy and sweet tamarind recipe here!
• Finally, add 1 tablespoon of chopped cilantro and refrigerate, before serving add crushed nachos and serve chilled! Enjoy.

Rice And Ivory White Lentils Pancake/ Masala Dosa Recipe

Another recipe for potato addicts!

Dosa is one of the delicious and moreish food of South India majorly available in Udipi restuarants of Mumbai. Dosa is composed of a very good source of proteins as it is primarily put together by fermenting rice and ivory white lentils or white urad dal. Some make thick and spongy while others deliver thin and crispy dosa. I personally prefer thin and crispy dosa with a lot of mozzarella cheese. 

Masala dosa is one type of pancake that is preferably served or wrapped with a filling of mashed potatoes. I like the inviting coconut dip served with hot and finger licking dosa, it’s the best accompaniment to south indian meals, the chilled and spicy coconut chutney is made by grinding fresh coconut slices into a smooth paste with green chilies, cilantro and spices. Coconut chutney is paired with sambhar, a rich in vegetable and lentil stew. Overall a healthful welcoming dish, Isn’t this a salubrious meal!

Rice And Ivory White Lentils Pancake/ Masala Dosa Recipe

Preparation Time: 15 hours

Cooking Time: 30-40 minutes

Total Time: 15 hours, 40 minutes

Serves: 3-4 persons

Ingredients

1 cup rice

½ cup ivory white lentils or white urad dal

A cup of cooking oil

3-4 boiled and peeled potatoes

1 large size thinly sliced onion

8-10 curry leaves

½ teaspoon mustard seeds or rai

½ teaspoon turmeric powder or haldi

½  teaspoon red chili flakes

2-3 finely chopped green chilies

1-2 tablespoons lemon juice

2 tablespoons roughly chopped cilantro

Salt to taste

Method:

• Wash 1 cup rice, and ½ cup urad dal in running water until the water runs clear. Soak them separately in two different bowls with 3-4 cups of water. Soak it overnight or for at least 6 hours.
• In morning, drain all the water from rice and urad dal, wash it again with fresh running water and drain all the remaining water to avoid thin consistency while grinding.
• In a blender, grind the rice and urad dal separately into a smooth texture, until the rice and urad dal granules turn into a dropping consistency. Now mix both the batter of rice, urad dal and combine thoroughly with the help of your hand or fork. Add salt and whip evenly.
• Now set the batter aside and allow it to ferment till evening or for at least 6 hours. Always keep the batter in a large vessel by covering it with a lid as during the fermentation process the volume of batter will rise and increase in quantity.
• Before making dosa’s after the fermentation process, let's start making its filling.
• In a deep skillet, heat cooking oil and add ½ teaspoon mustard seeds. Allow it to splutter for a few seconds. Now add a few curry leaves and let it fry until fragrant.
• Now add finely chopped green chilies, half moon sliced onions and saute until the onions turn transparent. Add turmeric powder, boiled and peeled potatoes and mash the mixture until the potatoes catches the turmeric color.
• Add salt to taste, lemon juice and chopped cilantro. Keep mashing and mixing the mixture on a medium flame until the mixture is well cooked.
• Meanwhile, mix the dosa or pancake batter and adjust the taste of salt and dropping consistency. Heat a non-stick pan and grease it with cooking oil, pour a ladle full of dosa batter and move it slowly in a circular motion to form a thin and crisp dosa.
• Drizzle a few drops of cooking oil around the sides of dosa and allow it to cook until you achieve a crisp and golden brown pancake. Initially, your few dosa’s may go wrong, but the rest will be perfect.
• Fold the dosa in a semi circle and serve hot with potato filling and coconut chutney.

Cheese Omelette For Brunch!

Saturdays keep us busy in clubs that would split both dog tired due to late night plans, our hangover continues till next day and by the time we are awake its already brunch time! Eggs play a very important role in our foodie world, our egg carton being well stocked with eggs as they can make an appearance when we have guests, they can be freshly made in lesser duration of time. I usually make egg salad, egg curry or egg biryani when I don’t have an extra time to cook for guests who happen to pop by.

On Sundays all we think is of a ritualistic breakfast; cheesy egg omelette, crisp paratha or Indian flat bread and of course numerous cups of masala tea to erase the sleepiness of disrupted nights, hopeful and expectant rabbit will anxiously await for its share of breakfast. Paratha or Indian flat bread that looks like tortillas are crisp, soft, flaky and rich dough with oil or clarified butter that goes well with fried eggs or pickles.

Almost every country has its own version and touch in making an omelette, from the crepe style basic French one to the glorified Italian frittata, A desi omelette is a sub-continental version. An omelette is the simplest version of easy options for breakfast, brunch, lunch and dinner, a rapidly whisk mixture of egg, pepper, salt and water that is immediately poured onto the hot griddle giving a soft and tender center and crisp texture from outsides. Being a vegan since childhood, I never liked eggs, breaking an egg used to be a strenuous task for me. It took me 2 months to actually get into eggs rule, Ya! Rules to crack an egg properly, rules to perfectly hard boil eggs, rules to poach an egg and rules to flip a fried egg without breaking it. I would sit and watch warily hoping that one day I would be cracking an egg like my hubby does.

So here I am, finally with another egg recipe, but this time the soft protein of the egg omelette is made by my husband dearest. He adds a few splash of water for soft and fluffy omelette with a bright and fresh heat of green chilies.

Cheese Egg Omelette

Preparation Time: 5 minutes

Cooking Time: 5 minutes

Total Time: 10 minutes

Serves: 2 persons

Ingredients:

2 fresh quality eggs

1 large size, finely chopped onion

2-3 tablespoons cooking oil

1 tablespoon finely chopped green capsicum

2-3 anaheim peppers

1 teaspoon black pepper

1 teaspoon red chili flakes

1 tablespoon water

1-2 tablespoons roughly chopped cilantro

A few slices of cheddar cheese or grated cheese

Salt to taste

Method:

• Firstly, in a bowl, add finely chopped onions, chopped green capsicum and chopped Anaheim peppers. Now, gently crack 2 eggs and add black pepper, red chili flakes and salt to taste.
• Add a spoonful of water and whisk properly until well combined. Add chopped cilantro and whisk to disperse evenly.
• Gently pour the egg mixture on the very hot griddle, sprinkle over some roughly chopped cilantro and lower down the heat to medium-low. When the surface is almost dry, flip the omelette to the other side using a spatula and cook the other side undisturbed.
• When the other side is cooked flip it again and sprinkle shredded cheese or simply place a cheese slice and allow it to melt for a few minutes and fold the omelette in half.
• Plate it up and serve it with hot parathas and a warm cup of masala tea.

Enjoy!

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