Chickpea Bruschetta

Serve- 6-8 persons

Ingredients:
1. 1 can or 1cup of boiled Chickpeas, drained and rinsed
2. 1 Tbsp or dry Italian Herbs
3. 1 Clove of Garlic
4. 1 Small Lemon
5. Pinch of Hot Pepper Flakes
6. Salt and Pepper, to taste
7. 2 Tbsp of Extra Virgin Olive Oil, plus extra
8. Fresh Sliced Italian Bread

Method

• Preheat your oven to 220 degrees. Line the bread on a baking sheet ad drizzle with olive oil on both sides. Sprinkle with salt and pepper and bake for about 8-10 minutes.
• In a large bowl add the chickpeas, lemon juice, italian herbs,  hot pepper flakes, extra virgin and salt and pepper.
• Using the back of a fork or spoon smash the mixture until its nice and chunky but not totally pureed.
• When the bread comes out of the oven rub it all over with the garlic. Top each bread with some of the chickpea mixture.
• Squeeze a touch of lemon over the top and enjoy!

Fusilli with Classic Basil Pesto and Roasted Vegetables

Serving- 2-3

Ingredients:
1. 200g fusilli
2. 1 medium onion, finely diced
3. 4-5 green beans
4. 1 medium bell pepper (any color)
5. 3 tablespoons lemon juice
6. 2 tablespoon of pesto sauce (for the sauce refer my http://mykitchenrecipez.blogspot.co.nz/2012/10/basil-pesto-bruschetta.html)
7. Salt and black pepper to taste

Method:

• Cook pasta according to package directions.
• Cut beans and bell pepper thinly lengthwise.
• Heat oil in a large skillet over medium-high heat. Add onion and sauté for 3 or 4 minutes.
• Add beans & bell peppers and continue to cook 6 minutes or until vegetables are cooked and crispy.
• Add pesto, lemon juice, salt and pepper and cook for 1 minute, stirring well.
• Add this sauce to pasta, mix thoroughly and serve.

Fried vegetable noodles with Tofu

Ingredients:
Stir fry sauce:
Vegetable stock – 2/3 cup
Soy Sauce – 4 tbsp
Lime juice – 1 tbsp
Garlic cloves – 3
Sugar – 2 tsp
Corn starch – 2 tsp
Red or green chili sauce – 1 tsp
Noodles:
Any noodles – 200 g (7 oz)
Stir fry sauce – 5 tbsp
Carrot – 2
Bell pepper – 1/2
Cabbage – 1 cup chopped
Crushed red peppers – 1 tsp
Salt and Pepper to taste
Vegetable oil – 4 tbsp
Fried Tofu- 4 pieces (Heat the oil on medium/high in a heavy non stick frying pan. Add the tofu, fry 5 minutes or so on each side until brown and crispy, turning with a spatula. Then marinate or sprinkle the fried tofu with soy sauce)

Method
Stir-fry sauce:

• In a sauce pan, add vegetable stock, soy sauce, lime juice, sugar, red or green chili sauce and bring it to boil at medium heat.
• In between, dissolve corn starch in 6 tbsp of water.
• Now add chopped garlic and corn starch to the sauce pan.
• In a minute or two, the sauce thickens. Remove from heat.

Fry noodles

• Cut the vegetables thin and long so that it will be crisp and cooked.
• At medium heat add a tbsp of oil in a wok and add carrots and fry till it is half cooked.
• Add bell peppers & chopped cabbage toss for 3 minutes.
• Mix gently along with 2 tbsp of stir fry sauce.
• Cook noodles according to the instructions and drain them completely.
• Do not over cook the noodles because it will become soggy.
• Add cooked noodles to the wok and stir well. Break the noodles and mix thoroughly.
• Add the rest of the stir fry sauce, crushed red peppers, remaining oil.
• Keep frying till they are coated with the sauce and noodles are separated. 
• Serve it with Fried Tofu.

Basil Pesto Bruschetta

Ingredients:

1.1 loaf crusty Italian bread, sliced into pieces about half to three-fourth inch thick

Pesto Ingredients

2. 5-6 half inch pieces of pecorino romano or parmesan reggiano 

3. 2 tablespoons pine nuts

4. 3-4 dried red chilis 

5. 3 big cloves garlic, peeled*

6. 1 bunch fresh basil, leaves plucked

7. 1/4 cup olive oil

8. Salt to taste

Method:

• Add the pieces of pecorino romano to food processor and process until in small pieces.  
• Add the pine nuts, red chilis and garlic and process until all are in small small pieces.  
• Wash the basil and mint.  Dry the leaves with a paper towel or by wringing the water out.  Add the basil leaves to the food processor bowl.  Not all of the basil leaves may fit into your food processor bowl.  In that case, add the basil in batches.
• While the food processor runs, slowly drizzle in the olive oil through the top opening or add before running.  If all of the basil mix didn’t fit, add the remaining amount and run the processor again while drizzling in the remaining olive oil.
• Transfer from the food processor to a bowl.  Add salt to taste.  
• Arrange the bread slices on a cookie tray.  Smear a little Olive oil or butter on one side of each piece of bread. 
• Spread a generous layer of pesto over each slice of bread.  Pop the tray into the oven at about 180 degrees or into a toaster oven for about 8-10 minutes or until the bread starts to look a little golden around the edges.

Channa Masala or Chole Masala

Prep time: 8-10 hours

Cooking time: 40-45 minutes

Serving- 4

Ingredients:

1. Chickpeas (kabuli chana)- 1 1/4 cups

2. 2 tablespoons vegetable oil

3. 1 teaspoon cumin seeds

4. 1 medium yellow onion, small dice

5. 4 teaspoons peeled, finely chopped fresh ginger (from a 2-inch piece)

6. 4 medium garlic cloves, finely chopped

7. 2 green chilies, stemmed and finely chopped

8. 2 medium sized tomatoes (Pureed or Grind)

9. 2 teaspoons garam masala

10. 1 teaspoon ground coriander

11. 1 teaspoon kosher salt, plus more for seasoning

12. 1/2 teaspoon turmeric

13. 1/2 cup water

Method 

• Soak channa overnight. Drain, add three cups of water & salt then cook them in a pressure cooker till it becomes soft. 
• Heat the oil in a large frying pan over medium heat until shimmering. Add the cumin seeds and cook, stirring occasionally, until fragrant, about 1 minute. Add the onion, ginger, garlic, and chilies and season with kosher salt. Cook, stirring occasionally, until the onions have softened, about 6 minutes.
• When the onions have softened, add the garam masala, coriander, measured salt, and turmeric to the frying pan and stir to coat the onion mixture. Cook, stirring occasionally, until fragrant, about 1 minute.
• Add the tomato puree, the boiled channa, and the water. Stir to combine, scraping up any browned bits from the bottom of the pan, and bring to a simmer. Reduce the heat to medium low and simmer, stirring occasionally, until the flavors have melded and the sauce has thickened slightly, about 20 minutes.
• Serve with poori or chapatis or plain/ jeera rice.

Semiya Kichadi

Ingredients:
1. Oil- 3 tbsps
2. Mustard seeds – 1/2 tsp
3. Cumin Seeds 1/2 tsp
4. Mustard Seeds 1/2tsp
5. Channa Dal – 1/2 tsp
6. Urad Dal – 1/2 tsp
7. Onion – 1 cup,chopped
8. Curry leaves – 10
9. Red Chili / green chili – 1 + 1/2, adjust according to taste
10. Mixed vegetables – 2 cups of chopped vegetables (carrot, beans, peas & potatoes) 
11. Tomato – 1,chopped
12. Turmeric powder – 1/4 tsp tsp
13. Salt – to taste
14. Water – 2cups
15. Semiya/vermicelli – 1cups
16. Cilantro – 4 stands, chopped
17.Lime juice -1 lime

Method:

• Dry roast vermicelli until it turns golden brown. Transfer the fried vermicelli to a plate.
• In a big wok or big wide pan, heat oil. Add mustard seeds and wait till it splutters then add Cumin Seeds, Mustard Seeds, Channa Dal & Urad Dal till its lightly brown 
• Add chopped onions, curry leaves,turmeric powder, green chili & red chili.
• When the onions turn transparent, add the chopped vegetables and tomato.
• Add little salt and wait till the vegetables are cooked.
• Add water and salt to taste.
• When the water boils, add the semiya/vermicelli and wait till the semiya is cooked.
• Keep stirring occasionally until the water is absorbed.
• Add lemon/lime juice and mix well.
• Remove from heat and garnish with cilantro & serve it with coconut chutney.

Rajma Masala

Prep time: 20-30 minutes

Cooking time: 20-30 minutes

Serving- 4

Ingredients:
1. Red kidney beans (rajma),soaked overnight-  1 1/2 cups
2. Salt  to taste
3. Oil- 3 tablespoons
4. Bay leaves- 2
5. Onions,finely chopped- 2 medium
6. Ginger,chopped- 1 inch piece
7. Garlic,chopped 5 cloves
8. Tomatoes,pureed- 3 medium
9. Coriander powder- 1 tablespoon
10 .Cumin powder - 1 teaspoon
11. Red chilli powder- 2 teaspoons
12. Turmeric powder- 1/2 teaspoon
13. Garam masala powder- 1 teaspoon

Method 

• Pressure cook rajma with five cups of water and salt till totally cooked and soft. 
• Heat oil in a deep pan. Add bay leaves and onion (you can grate the onion if you wish). Add ginger and garlic and continue to sauté till the mixture turns golden.
• Add tomato puree, mix and continue to cook. Add coriander powder, cumin powder, red chilli powder, turmeric powder and cook till the oil leaves the masala. 
• Add rajma along with the cooking liquour and mix. 
• Adjust salt and add garam masala powder. 
• Lower the heat and simmer for about fifteen to twenty minutes on low heat.
•  Serve hot with steamed rice or chappathi. 

Ciabatta Pizza

Prep time: 10 minutes

Cooking time: 15-20 minutes

Serving- 4

Ingredients:

1. Any pizza sauce ( tomato puree/ pesto)

2. 2 large onions , thinly sliced

3. 1 garlic clove , sliced

4. leaves from 2 rosemary sprigs, chopped

5. 1 medium sized bell peppers, chopped

6. 3 tbsp black olives , pitted and halved

7. 1 ciabatta loaf, sliced lengthways and halved

8. 2 handfuls grated mozzarella or cheddar cheese

9. 1/2 cup sweetcorn kernels

10. Salt & pepper to taste

Method 

• Pop the ciabatta under the grill to lightly toast, so you don’t end up with a soggy pizza. Then you just need to add 3 layers on top:
• Layer one is some kind of sauce: tomato puree or pesto
• Layer two is some flavor: chopped bell peppers, onions, olives, sweetcorn, rosemary, 1 garlic clove or whatever you have in the fridge and then sprinkle some salt and pepper on top as needed. 
• Layer three is some  cheese: mozzarella or cheddar works well
• Pop under the grill until the cheese is bubbling and everything is nicely toasted.
• These are delicious with a green salad.

Gobi Paneer Kurma

Ingredients:
1. Cauliflower- 1 big flower
2. Onion- 1 nos
3. Tomato- 2 nos
4. Paneer cubes- 1/4 cup
5. Turmeric powder- 1/4 teaspoon
6. Oil- 3 tblsp/as needed
7. Salt as needed

For Grinding:
8. Coconut- 4 tblsp
9. Cashew- 5 nos
10. Onion- 1chopped
11. Fried gram dal or Peanuts- 1 tblsp
12. Garlic- 2 flakes
13. Elachi- 2 nos
14. Cinnamon- 1/2 inch piece
15. Cloves- 2nos
16. Green Chilies- 3nos
17. Red Chilies- 3nos
18. Dry Coriander seeds- 1 tsp

Method 

• Cut onion lengthwise and finely chop tomatoes.
• Grind all the ingredients under "to Grind" table,to a smooth paste and keep a side.
• Split cauliflower into required sized pieces and boil it with green peas in  salt,turmeric added water,till 3/4th done and keep aside.
• Heat a kadai with oil and fry onions to golden brown and then add chopped tomatoes and salt.
• After the tomatoes get mushy, add the ground paste and fry in a low flame, till oil leaves the sides of the pan and raw smell disappears.
• Add cauliflower and  paneer cubes and fry for a minute.
• Add required water and bring it to boil and cook in low flame for 2-3 minutes. 
• Garnish with fresh coriander leaves and serve with roti or  poori or parotta.

Paneer Butter Masala

Prep time: 10-15 minutes

Cooking time: 20-30 minutes

Serving- 4 

Ingredients:

1. Cottage cheese (paneer),cut into triangles- 500 grams

2. Butter-  5 tablespoons

3. Oil- 1 teaspoon

4. Bay leaves- 2nos

5. Cloves- 2nos

6. Cinnamon- 2 one-inch sticks

7. Dried red chilies,broken- 2nos

8. Coriander seeds,crushed- 2 tablespoons

9. Onion ,sliced- 1 medium size

10. Ginger paste- 2 teaspoons

11. Garlic paste- 2 teaspoons

12. Coriander powder- 1 teaspoon

13. Red chilli powder- 1 teaspoon

14. Tomatoes,chopped- 3 medium size 

15. Salt  to taste

16. Kasoori methi ,crushed- 1/2 teaspoon

17. Fresh cream- 2 tablespoons

Method 

• Heat three tablespoons butter with one teaspoon oil in a kadai. 
• Add bay leaves, cloves, cinnamon, red chilies and half of the crushed coriander seeds. Sauté for half a minute. 
• Add onion and stir-fry for thirty seconds and add ginger paste and garlic paste. Cook for another thirty seconds. 
• Add coriander powder, red chili powder and tomato paste. Cook on high heat till oil leaves the masala.
• Puree/Grind the mixture. Heat the remaining butter in a pan, cook the pureed mixture for two minutes. 
• Add paneer pieces and salt. 
• Add half a cup of water. Cook covered on low heat for five minutes. Sprinkle kasoori methi and mix in lightly. 
• Remove from heat and mix in cream. 
• Serve hot, garnished with remaining crushed coriander seeds. 

Onion Paratha

Prep time: 10 minutes

Cooking time: 20 minutes

Serving- 4 

Ingredients:

For Dough:

1.Wheat Flour / Atta – 2 cups

2. Salt to taste

3. Water – as needed

4. Oil – 1 tsp to smear on top

5. Oil / Ghee to cook the Paratha

For Filling:

6. Onion – 1 chopped Finely

7. Green Chilli – 1 chopped finely

8. Chilli Powder – 1 tsp

9. Garam Masala Powder – 1 tsp

10. Cumin Powder / Jeera Podi – 1 tsp

11. Chat Masala Powder -1 tsp

12. Cumin Seeds / Jeera – ½ tsp

13. Ajwain / Omam – ¼ tsp (Optional)

14. Salt to taste

Method 

• In a mixing bowl add flour, salt and mix well..Slowly add in water and make a soft dough. Now apply a tsp of oil and rub all over the top. Cover it and let it rest for 15 mins.
• Mix everything given for the filling in a bowl and set aside.
• Divide the dough into equal portions. Take one dough and flatten it out. Now spoon some filling in the center and seal from all sides. Finish the entire dough like this.
• Now take the stuffed ball and slowly roll it so that filling doesn't leak out. Form into a  slightly thick paratha.
• Heat a tawa and drop the paratha on it and cook for 1 min on one side. Flip over and apply some ghee on top and flip over and cook on both sides till golden brown.Cook on a slow flame for about 3 mins on one side, so that the onions gets cooked too.
• Serve with raita or pickle.

Rava Idly or Sooji Idly

Very simple to prepare at home. It does not require any elaborate grinding like the traditional idly

Recipe will serve 8 soft Rava Idlys

Ingredients:
1. Rava (sooji/semolina) -1 cup ( I used roasted rava)
2. Curd - 1 cup
3. Salt as required
4. Coriander leaves - handful
5. Cashew nuts - 6-7 (break it )
6. Carrot -1 (medium size)
7. Baking soda - 1/4 tsp
8. Oil -1 tbsp
9. Mustard - 1 tsp
10. Asafoetida/hing - a pinch
11. Urad dhal - 3/4 tsp
12. Green chili - 2 finely chopped
13. Ginger - 1 inch piece finely chopped
14. Curry leaves - few

Method 

• Heat oil in a kadai /pan, add mustard seeds, when mustard splutters, add hing and urad dhal.
• When dhal changes colour, add cashew nuts, ginger, green chili and curry leaves .
• Then add rava and roast it nicely for a few minutes. Do not burn the rava.
• Allow it to cool. After it cools, add curd, finely chopped coriander leaves, carrot, baking soda and needed salt. Add water little by little and mix it well without lumps. 
• The consistency of the rava idly batter should be similar to idly batter.The batter should neither be thick nor thin, so adjust water accordingly.
• Let the rava idly batter rest for 15-20 minutes .
• Pour it on greased idly moulds and steam cook for 10-15 minutes just as you do for normal idlys.
• Serve piping hot with any chutney of your choice.

Tofu and Stir Fry Veggies

Prep time: 15 minutes

Cooking time: 10 minutes

Recipe will serve- 4 persons

Ingredients:

1. 3/4 cup soy sauce

2. 1/2 cup lemon juice

3. 1 tbsp fresh ginger & garlic, grated or minced

4. 1 block firm or extra-firm tofu, well pressed and cut into 1 inch cube.

5. 2 tbsp vegetable or olive oil

6. 1/2 cauliflower, chopped

7. 1 onion, chopped

8. 1 bell pepper, any color, sliced

9. 1 cup mushrooms, sliced (any kind)

10. 3 green onions (scallions), sliced

11. brown rice, pre-cooked

Method 

• Heat 3 tablespoons olive oil in large nonstick skillet or wok over high heat.
• Add tofu; stir gently until starting to brown around edges, about 4 minutes. Using slotted spoon, transfer to bowl. 
• Add 3 tablespoons oil, ginger and garlic to skillet; stir 1 minute. Add mushrooms; stir-fry until tender and golden around edges, about 5 minutes. 
• Add cauliflower, bell peppers, green onions & onions; stir-fry until vegetables are crisp-tender, about 3 minutes. Return tofu to skillet; stir to mix. Add soy sauce and sesame oil; simmer 1 minute. 
• Season with salt, pepper & lemon juice . 
• Transfer to large bowl and serve it with brown rice.

Vegetable Briyani with Bagara Baigan

Prep time: 15-20 minutes

Cooking time: 20-25 minutes

Recipe will serve- 4 persons

Briyani Recipe

Ingredients needed 

1. Basmati rice – 1 cup
2. Onion – 1
3. Green chili - 2 ( add more if you want hot)
4. Ginger - garlic paste - 2 ½ tsp
5. Tomato -1
6. Mixed Vegetables - 2 cups (carrot, beans, cauliflower, fresh peas, potatoes)
7. Mint / pudina leaves – handful
8. Coriander leaves – handful
9. Lemon juice -1 tbsp
10. Turmeric powder – a pinch
11. Red chili powder -1 tsp
12. Coriander powder – 2 tsp
13. Briyani masala – 2 tsp (Available ready made)
14. Salt as required

Method 

• Heat oil, add whole garam masala, then add onions and sauté till it turns transparent.
• Now add ginger-garlic paste and sauté for a few more minutes.
• Add green chilies, all the vegetables, chopped tomatoes, turmeric powder, chilli powder, coriander powder, briyani masala, mint and coriander leaves, needed salt and sauté for some more time. Add 2 cups of boiling water and lemon juice.( Check for salt by tasting the water ).
• Transfer all the contents to a rice cooker and switch on the cooking mode. After it comes to keep warm mode, switch off .Transfer the rice to a hot pack or any other vessel to prevent the bottom from getting burnt.
• Once done, mix it gently, garnish with fried onions and serve hot with raitha or papads or Bagara Baigan.

Note: You can pressure cook or cook it in a big pan or you can do everything directly in the rice cooker itself . Since I do not like to cook directly in the rice cooker, I did everything in a pan and transferred it to the rice cooker.

Bagara Baigan Recipe

Ingredients

1.10 -12 Small Eggplants or 2 large eggplants
2. 1/2 cup finely chopped onions
3. 2 green chillies 
4. 1 inch piece of ginger
5. 3 cloves of garlic
6. 1 cup of tamarind water
7. 1 tsp red chilli powder
8. 1 tsp cumin powder
9. 1 tsp coriander powder
10.1 tsp turmeric powder
11.1/2 teaspoon garam masala powder
12. 1/2 teaspoon mustard seeds
13. oil for cooking
14. salt to taste
To make into a paste

• 3 tablespoons roasted sesame seeds
• 3 tablespoons roasted peanuts

Method

• Slit the eggplants into quarters without removing the stem. Heat 2 tablespoons or more oil in a pan and shallow roast the eggplants until tender, cooked and browned. Keep aside. To ease the cooking process you can sprinkle some water and cover the eggplants while they get roasted. 
• If using large eggplants, cut the them lengthwise of one inch thickness and 2 inches in length. 
• Make a smooth paste of sesame seeds and peanuts. Keep aside.
• Make a paste of onion, garlic, ginger and green chillies. Keep aside
• Heat 2 tablespoons of oil in a pan; add mustard seeds and allow it to crackle; then stir in the onion paste and saute until well roasted and begins to change color. Add the peanut and sesame paste, turmeric powder, garam masala, red chilli powder, cumin powder, coriander powder, salt and the tamarind pulp. Add 1.5 cups of water and allow it to boil. Add the sauted eggplants and simmer for 5 minutes. Turn off the heat and serve warm with Biriyani or Steamed Rice.

Vegetable Cutlet

Best way to make kids eat veggies.

Prep time: 7-10mins
Cooking time: 20mins

Recipe will serve- 4 persons

Ingredients 

1. Boiled & mashed potatoes  – 4

2. Boiled green peas  – 1/2 cup

3. Boiled & grated Carrot – 2 medium size

4. Chopped onions  – 1/2 cup

5. Chopped green chili  – 2

6. Bread slices – 4

7. Bread crumbs –  1 cup

8. Boiled & finely chopped Capsicum – 1 medium size

9. Boiled & finely chopped French Beans – 4 -5

10. Red chili powder – 1 teaspoon
11. Garam masala powder – 1 teaspoon
12. Turmeric powder – 1/4 teaspoon
13. Salt to taste
14. All purpose flour – 2 tablespoons
15.Water – 1/2 cup
16. Vegetable oil for frying

How to make:

• Take a big mixing bowl, mix mashed potatoes, carrots, capsicum,green peas, chopped onions, chopped green chili  red chili powder, garam masala, turmeric powder and salt in it. 
• Now for binding the mixture, we need to use soaked bread. Soak the bread in water and squeeze all the water by pressing bread between the palms. Once the entire water is squeezed from the bread, mix it with the vegetable mixture and mix well to make the balls.
• Make balls from the mixture using small quantity of this mixture. You can use heart-shaped cutlet or else flatten the balls with your palms and make oval shape.
• Now dip these cutlets in the maida mixture (mix 2 tablespoon on Maida with little water to make a smooth paste) for proper binding and roll each of them in bread crumbs (for more crisper taste).
• Heat oil in a kadhai and deep fry these cutlets, gently changing sides until golden brown, sprinkle some chat masala before serving.
• Serve them hot with tomato ketchup, mint chutney.