Chole Curry

Chole is also known as Chickpeas, which is part of the diverse legume family.  Among all the types of legumes, chickpeas are the most popular beans being used on wide range of dishes all around the Globe. The dishes prepared out of Chickpeas are very delicious such as Hummus & Falafels in Middle East and Chole Curries in Indian Subcontinents. They can also be used in Salad with having numerous health benefits.

Health Benefits:

Chickpeas are an excellent source of both soluble and insoluble dietary fiber. Soluble fibers help to reduce and maintain the cholesterol level in the body and insoluble fibers promotes the digestive health. Together with fiber, they contain significant amounts of folate and magnesium. These two nutrients offer protection against cardiovascular diseases. Chickpeas are also rich source of calcium, which helps to strengthen our bones.

Ingredients:

·         Chole (Chickpea) – 2 Cup

·         Onion – 2 (Medium)

·         Ginger Paste – 1 tbsp

·         Garlic Paste – 1 tbsp

·         Green Chilly – 1

·         Tomato  Puree– 3-4 (Medium)

·         Bay Leaf (Tejpatta) – 1

·         Cinnamon Stick (Dalchini) – 1

·         Cumin Powder – ½ tsp

·         Red Chili Powder – 1 tsp

·         Turmeric Powder – ¼ tsp

·         Chole Masala – 1 ½  tsp

·         Salt as per taste

·         Cooking Oil – 2-3 tbsp

·         Ginger  and Green Chilly Juliens – For Garnishing

Tips:

Once Choles are boiled, store the water as it can be used for Gravy.

Preparing Method:

Ø  Soak Chole overnight with sufficient water before cooking it.

Ø  Boil Chole in a Pressure Cooker till 4-5 whistles.

Ø  Cut & Grind Onion with Green chilly to make a fine paste.

Ø  Heat Oil in a Pan; add Bay Leaf; Cinnamon Stick and sauté for 15 secs in medium flame.

Ø  Add Onion-Green Chili Paste and fry till it turns light brown.

Ø  Add Garlic Paste, Ginger Paste and cook till its raw smell goes off.

Ø  Add Tomato Puree and cook till the mixture gets separated from Oil.

Ø  Add Cumin Powder, Red Chili Powder, Chole Masala, Salt and sauté for 2 mins.

Ø  Then place the boiled Choles and cook for 5-7 mins by covering the lid.

Ø  Finally add boiled water of Chole and cook for 10 mins till the gravy is thickened.

Ø  Now the dish is ready. Garnish “Chole” with Ginger and Green Chilly Juliens.

Chole is well served with Steamed Rice, Roti, Paratha, Puri and Bhature.

Tom Kha Gai

Tom Kha Gai is one of the top ten Thai dish that is popular, not only among Thai but among Foreigners as well. This delicious dish is believed to have been originated from Central part of Thailand. The main ingredient of Tom Kha is Galangal, a kind of root that looks similar to Ginger. It is a spicy & sour soup made of Coconut-milk, Lemon Grass, Mushroom and Chicken that boiled with Galangal. In the process, when the Galangal is boiled with all ingredients, it brings a strong flavor to the Soup and when Chilies are fried and mix with the Soup, it adds a smoky flavor. Finally a little lime juice while serving makes this Soup a perfect blend of Spicy, Sour & Sweet.

Health Benefits:

Galangal: Galangal is considered to be an herb belongs to the rhizome family. It looks like a Ginger and an integral part Thai Cuisine. It helps to alleviate abdominal discomfort caused due to inflammation. It also helps to improve the blood circulation in the body. It is a rich source of iron, sodium, vitamins A and C. Because of all these healing qualities, it has been extensively used in Ayurvedic and Chinese Traditional Medicine.

Lemon Grass: Lemon Grass is beneficial to our health in many ways. It has antibacterial and antifungal properties, which helps to prevent our body from Cold, Cough & Fever.   It lowers the cholesterol level and helps to cope with excessive fats in body. It also helps to cleanse the body by eliminating toxic substances.

Coconut Milk: Coconut Milk is made from the meat of Coconut. It helps to maintain a healthy immune system. Scientists and Nutrition experts have found that Coconut Milk contains beneficial substances that allow the stomach to digest food properly. Since Coconut milk is anti- bacterial, it kills off bad bacteria in the stomach itself. It lowers the bad cholesterol (LDL), while promoting good cholesterol. It also helps to maintain the skin and hair.

 

 Ingredients:

·         Chicken Breast – 1 pcs

·         Straw / Button Mushroom  – 20 grams

·         Tomatoes Local – 4 pcs (optional)

·         Coconut Milk – 1 Cup

·         Lemon Grass (Chopped) – 1 Stalk

·         Red Onion (Chopped) – 1 Medium

·         Water or Chicken Stock – 1 Cup

·         Kaffir Lime Leaves (Torn)– 6

·         Galangal Fresh -  6 (Slice)

·         Dry Chilies – 2 Pcs

·         Green Chili – 1 Pcs

·         Fish Sauce – 2 tsp

·         Sugar – ½ tsp

·         Lime juice – 1 tsp

·         Cilantro (Chopped) – 1 Bunch

Preparation Method:

Ø  Cut Chicken in thin strips; Slice Galangal into 6 pcs.

Ø  Take a heavy bottom Pan and add Coconut Milk, Water, Lemon Grass, Galangal, Kaffir Lime Leaves and Green Chili; bring it to boil.

Ø  Then add Chicken Pieces and cook for 5-7 mins in medium flame.

Ø  Finally add Mushroom, Fish Sauce, Sugar, Tomato pcs & cook till the chicken gets tender.

Ø  Turn off the heat and add Lime juice.

Ø  Take a Pan and heat ½ tsp of Oil; Fry the Red Chili Whole and add in the Soup.

Ø  Now the “Tom Kha Gai” is ready. Garnish with Cilantro Leaves.

Tom Kha Gai is well served with Steamed Rice.





Spinach Chicken

This is an improvised dish prepared in combination of Spinach & Chicken. As we know that there are significant variations in cooking method of Chicken these days. It can either be Grilled & Deep fried or used in Curries & Salad. But one thing is pretty sure that all variation of chicken tastes delicious. In this dish I have added Spinach as the second main ingredient next to Chicken. This is a very healthy and delicious dish one should try…

Health Benefits:

Spinach: Spinach is a Green leafy Vegetable available either fresh or frozen throughout season and stands one of the top vegetable as far as the nutritional benefits are concerned. They are low in calories and rich in Vitamins (A, C & E). It contains no of flavonoids that functions as antioxidant and anti-cancer agent. Spinach is also rich source of Lutein, by which it considered as one of the best foods in the world to prevent cataracts. As per the research, a regular consumption of spinach can help to improve the cardiovascular health of a person.

Chicken: Chicken is considered to be one of the most popular & safest meats compared to all meat available in the planet. This is a white meat and very delicious if properly cooked. Chicken is an excellent source of vitamins and other essential nutrients that help not only strengthen the body by boosting the immune system but also help to maintain the bones & teeth stronger. All research agree that a regular consumption of chicken can promote a good health system.

Ingredients:

·         Chicken Breast – 2

·         Frozen  / Fresh Spinach (Chopped) – 1Cup

·         Potato (Cubes) – 1 (Medium)

·         Onion (Sliced) – 2 (Medium)

·         Ginger – Garlic Paste – 1 tsp

·         Tomato (Sliced) – 1 (Large)

·         Yogurt (Dahi) – 2 tbsp

·         Cumin Powder – ½ tsp

·         Turmeric Powder – ¼ tsp

·         Sambar Powder – ½ tsp

·         Salt as per taste

·         Cooking Oil – 3 tbsp

Preparation Method:

Ø  Cut Chicken in small pieces and keep aside.

Ø  Heat Oil in a Pan; add Sliced Onion and sauté for 2 mins.

Ø  Add Ginger – Garlic Paste and sauté for 1 min.

Ø  Add Chicken pieces and cook for 3 mins in medium flame.

Ø  Then add Potato Cubes and cook for 3 mins in medium flame.

Ø  Add Salt, Cumin Powder, Sambar Powder and cook for 2 mins.

Ø  Add Dahi (Yogurt) and cook till it separates Oil.

Ø  Then add Sliced Tomatoes and sauté for 3-4 mins.

Ø  Finally add Chopped Spinach and cook for 5 mins with cover.

Ø  Uncover the Pan and cook for another 2 mins.

Ø  Now the “Spinach Chicken” is ready.

Spinach Chicken is well served with Steamed Rice, Roti.

Gobi Paratha

Parathas are the most popular breakfast dish of North Indian Cuisine and believed to be originated in the Indian Subcontinent. They are usually prepared with whole-wheat dough, stuffed either with leafy vegetables such as Methi (Fenugreek) & Palak (Spinach) or with boiled Potatoes, Cauliflower, Cabbage, Radish, Green peas etc. with spices, then rolled and pan fried in Ghee or butter.  Paneer (India Cottage Cheese) or minced cooked meat can also be used for Stuffings. They can be shaped round, heptagonal, square or triangular as per the choice. Because of the stuffing, it tastes so delicious that within no time, it gained worldwide popularity. There are many types of Paratha available these days.

One of the popular types is “Gobi Paratha”, which is made of flavored cauliflower and vegetables stuffings.

Ingredients:-

·         Cauliflower (Grated) – 1 Cup

·         Wheat Flour – 2 Cups

·         Onion (Finely Chopped) – 1 Large

·         Green Chilly (Finely Chopped)  – 3

·         Cumin Powder – ½ tsp

·         Carrom Seeds(Ajwain) – ½ tsp

·         Coriander Leaves (Finely Chopped)  – ½  Bunch

·         Salt as per taste

·         Lemon Juice  - ½ tsp

·         Milk – 4 tbsp (for softening  Dough)

·         Ghee  or  Butter

Preparation Method:-

For Dough:

Ø  Take Wheat Flour in a bowl; add Salt, Ajwain, and Milk, then mix well.

Ø  Knead the Flour by adding water to make soft dough. Keep aside for 15 mins.

For Filling:

Ø  Take a bowl; add Grated Cauliflower, Chopped Onion & Green Chilly, Cumin Powder, Salt, Lemon Juice, and Chopped Coriander Leaves and mix well.

Ø  Keep this mixture for 15 mins and squeeze water from them.

Ø  Either cook the ingredients for few minutes with Ghee or can also use the raw mixture.

For Paratha:

Ø  Make medium balls out of the prepared dough.

Ø  Roll the balls like Puri of 4 inch diameter in a rolling pin and stuff 2 tbsp of the prepared Cauliflower mixture and seal the edges.

Ø  Sprinkle some dry flour over the rolling pin and carefully roll it like round shaped Paratha. Ensure that the stuffing should not come out.

Ø  Take a Flat Pan / Griddle / Tava and place the Paratha and cook both sides for 2 mins in medium flame.

Ø  Finally apply Ghee or Butter on both sides of Paratha and turn in between till it turns golden brown (Crispy). Parathas must be cooked in low medium flame.

Ø  Now the “Gobi Paratha” is ready.

Gobi Paratha is well served with Curd, Chutney or Pickle.

Pav Bhaji

Pav Bhaji is the most popular Street Food of Mumbai. Pav means a loaf of bread and Bhaji is a thick potato based curry cooked with spicy blend of vegetables. Pav Bhaji is not just a meal for the common man. It has great versatility too, reason being they are called the King of Mumbai Street Cuisine. As per Wikis, the origin of this dish is traced to the heyday of the textile mills in Mumbai. The mill workers used to have lunch breaks too short for a full meal, and a light lunch was preferred to a heavy one, as the employees had to return to physical labor after lunch. A vendor created this dish using items or parts of other dishes available on the menu. Roti or Rice was replaced with Pav and the curries that usually go with Indian bread or rice were amalgamated into just one spicy concoction-the 'Bhaji'. Initially, it remained as the food of the mill-workers and then gradually it finding its way into restaurants and spreading all over Mumbai and entire Maharashtra.  This is a very delicious dish and the recipe is as follows…

Ingredients:

·         Potatoes – 2 (Medium)

·         Cauliflower(Grated) – ¼ Cup

·         Green Capsicum (Deseeded & Chopped) – ¼ Cup

·         Green Peas  – ½ Cup

·         Onion (Finely Chopped) – 2 (Medium)

·         Green Chilly(Finely Chopped) – 1

·         Tomatoes (Chopped) – 3 (Medium)

·         Coriander Leaves (Finely Chopped) – 1 Bunch

·         Ginger – Garlic Paste – 1 tsp

·         Dry Fenugreek Leaves – 1 tsp

·         Pav Bhaji Masala – 2 tsp

·         Red Chili Powder – ½ tsp

·         Turmeric Powder – ¼ tsp

·         Lemon Juice -  1 tsp

·         Asafetida (Hing) – a Pinch

·         Butter – 2 tbsp (for Bhaji)

·         Butter – 1 tbsp (for Pav)

·         Pav (Bread) – 2 (Buy from Market)

Preparing Method:

     For Bhaji

Ø  Boil Potatoes & Green Peas; mashed it and keep aside.

Ø  Heat butter in a Frying Pan; add chopped Onion and sauté for 3 mins; add Ginger-Garlic Paste and sauté for 2 mins in medium flame.

Ø  Add Capsicum, Grated Cauliflower and sauté till they are  soften.

Ø  Add Chopped Tomatoes & cook for 2-3 mins; add mashed Potatoes & Green peas, Red Chili Powder, Turmeric Powder and add ¼ cup of water and cook for 5 mins.

Ø  Then, add Pav Bhaji Masala; Salt; Coriander Leaves and keep stirring till the Bhaji gets thicken and separate from Oil.

Ø  Finally add Dry Fenugreek Leaves, Hing, Lemon juice and mix well and fry for 1 min.

Ø  Now the Bhaji is ready. Garnish with Chopped Onion; Coriander Leaves & Lemon Wedges.

      For Pav

Ø  Heat Butter in a Pan / Griddle; Slice the Pav in middle and Fry with Butter.

Ø  Finally serve Pav & Bhaji together.