Chana zoor garam

Chana zoor garam baabu mein kaaya Chana joor garam

Today is such a cold evening and I was craving something spicy and hot and I haven't made this in ages

Chana zoor garam ( dry spicy chickpea snack)

Ingredients

1. 1 Cup Boiled Chickpeas(black)
2. 1/2 Cup Finely Chopped Onions
3. 1 tsp Black Salt
4. 1/4 tbsp Lemon Juice
5. 1 Green Chillies Finely Chopped
6. 1-2 tsp Red Chilli Powder
7. 1/2 tsp Chaat Masala
8. 1/2 tsp Salt
9. 1/2 tbsp Oil for frying
10. Few leaves of Corriander leaves
11. A few strands of freshly shredded Coconut

Soak the dried chickpeas over night and drain them. Use a rolling pin to break up atleast half of the chickpeas.

Heat the oil in a pan and fry the chick peas for 5-7 minutes. Mix all the ingredients together and enjoy hot with a blanket on your lap and favorite show on TV 😊

Southwestern roll

So, this was before Christmas and I went to attend one of neighbor's kids' birthdays and it was a huse family gathering. My neighbor's sis-in-law was there and she made these amazing egg rolls that I devoured. They were just super delicious to pass on.

Ofcourse the recipe is from food networks website and if you have read any of my posts you would know that I never made any recipe exactly. I HAVE TO CHANGE IT

With my Christmas potluck party just days away, I decided that these will be my contribution. And boy oh boy, they flew off the plate like they have wings. You need some effort to make them but the results are a whole lot of compliments

South Western Eggrolls (Eggrolls with black bean filling)

South Western Eggrolls

                                             

Ingredients

• Nonstick cooking spray
• 1 1/2 cups shredded Mexican blend cheese
• 2 cups frozen corn, thawed
• One 15-ounce can black beans, rinsed and drained
• 1/2 of canned chopped spinach, squeezed of all the water
• 2 tablespoons pickled jalapenos
• 4 scallions, chopped
• 1 teaspoon each of ground cumin, coriander
• 1/4 teaspoon cayenne pepper
• 1 1/2 teaspoons kosher salt
•  2 tablespoons plain cream cheese softened
•  2 tablespoons chopped cilantro
• One 16-ounce package egg roll wrappers
• 1 egg, slightly beaten
• Dipping Sauce:
• 
  1  clove garlic, minced
• 1 tablespoons pickled jalapenos, 
• 1 cup loosely packed cilantro leaves and stems, finely chopped
•      1 small ripe avocado or 1/2 if big avocado, 2 tablespoons freshly squeezed lemon juice, 1/2 teaspoon salt, 1 tablespoon chopped mint
  
  
  
  
  

  Directions

  For the egg rolls: Preheat the oven to 425 degrees F. Spray a rimmed baking sheet generously with cooking spray.
  In a large bowl, combine all the ingredients and Stir together, making sure to break up the clumps of spinach.
  Have a small bowl of water ready for moistening your fingers.
  Lay one egg roll wrapper out on a work surface and moisten the edges with your finger. Scoop 1/4 cup of the filling into the center of the wrapper; mound into a 1-inch wide log arranged diagonally across the wrapper, with about an inch of space to the corners. Fold the corners over the filling, gently pressing down on either side to secure the fold. Then, starting at one of the unfolded corners, gently but firmly roll up the egg roll. Place on the prepared baking sheet and repeat until all of the filling has been used.
  Brush the tops and sides of the egg rolls generously with beaten egg. Bake until golden brown all over, 15 to 20 minutes.
  For the dipping sauce:  In a food processor grind all the ingredients into a smooth paste. The consistency should be thick enough to stick to the back of the spoon. It is a dipping sauce afterall.
  
  

  
  
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Dry indian broadbeans curry

My daadi ammi- grand ma used to have indian broad beans in our garden. When in season we would have so many of them with so many plump seeds yum yum and then she would save some of the best ones for the next season

The frozen ones have nothing in Camparison in taste with those fresh home grown beans.

But immigrants always miss the taste of home

Today's yummy delicious curry is dry and best served with khatti dal and steaming hot rice

Indian broad bean curry ( indian beans fried with sesame and coconut powder)

Chikkudu kaaya vepudu

                                                   

Ingredients

1. 1 lb sem ki phalli aka chik kudu kaaya aka Indian broad beans
2. 2 table spoons oil
3. 1/2 teaspoon each of mustard seeds, urad dal, salt, turmeric
4. Few dried red chillies
5. Curry leaves

Dry roast

1. 1 teaspoon cumin, coriander seeds
2. 1 table spoon sesame seeds
3. 1 heaped teaspoon dry coconut
4. 2 garlic cloves

First roast the sesame seeds, cumin seeds, in a slow flame, in this add garlic, add coconut and roast for 2 more minutes. then make coarse powder.
Heat oil in a pan add mustard seeds and urad dal when mustard seeds is splutter, add curry leaves and dried chillies. Fry for a minute. Add chopped beans and turmeric powder and salt. mix it well put the lid on and cook till the beans are tender, about 20 minutes.
Add made masala powder, stir to combine and garnish with cilantro
Serve with ghee and hot rice like I did 😊

Gobi paneer masala

So...I was looking through my fridge and not much left in there, but I saw a Cauliflower and hence the hunt for the recipe. It turned out to be pretty spicy and delicious

Gobi Paneer Masala (Spicy Cauliflower with Indian fresh cheese)

Gobi Paneer Masala

                                              

1. Paneer   1/2 cup 
2. Cauliflower/Gobi    1 and 1/2 cup( cut in to small florets)
3. 1 medium Onion (finely chopped)
4. Tomato   1 finely chopped
5. Ginger garlic paste    1 teaspoon
6. Cilantro    2 tbsp (finely chopped)
7. 1/2 teaspoon red chilli powder    
8. Pav bhaji masala     1 teaspoon
9. 1 heaped teaspoon Kasoori Methi   crushed
10. Tomato sauce    1 tbsp
11. 1/2 teaspoon Salt   
12. Oil   1 tbsp
13. Jeera/cumin seeds    1tsp

In a pan heat the oil and fry the cumin till they start to splutter. Add onions and fry till they become translucent. Add ginger garlic paste and fry for a minute. Add tomatoes and cook till they become pulpy. Add the spices and mix well. Add the cauliflower pieces and cover and cook for 10 minutes. Add paneer and 1/2 cup water and cover and cook for 5 more minutes. Add kasoori methi and tomato sauce and mix well and cook for 5 more minutes. Garnish with cilantro and enjoy

Sweet and spicy thai coconut soup

After moving to this new city we have missed our favorite Thai restaurants on the west coast. So here one day we found a Thai restaurant with good reviews to it and went to try it. The Thai coconut soups was very good but that's it. Nothing else was praise worthy. Anyway, the following is my take on the Thai coconut soup and yum yum it warms your up from inside. Enjoy

Sweet and spicy Thai coconut soup 

Sweet and Spicy Thai Coconut soup

Ingredients:

1. 1/2 tablespoon vegetable oil
2. 1/2 tablespoons each of grated fresh ginger , grated garlic
3. 1 teaspoons red curry paste
4. 2 cups chicken broth
5. 1 tablespoons fish sauce (optional)
6. 1 teaspoon light brown sugar
7. 1 heaped teaspoon smooth peanut butter (optional)
8. 1/4 teaspoon or more sambal
9. 1/2 (13.5 ounce) can coconut milk
10. 1 Tablespoon each of finely sliced onion, sliced mushroom

In a pan heat the oil and fry the onions and mushroom for 5 minutes. Add ginger and garlic and stir for 30 seconds. Add red curry paste and stir for 1 minute. Add all the other ingredients and bring to a gentle rolling boil. Simmer for 10 minutes. Add 1/4 teaspoon dried basil and finely chopped cilantro before serving. Serve hot

Sweet Potato Roll

Happy new year everyone. Hope you had a wonderful year and ready for another terrific year.
Starting from ThanksGiving till the end of the year average American gains about 3 pounds and I know exactly where my 3 pounds came from :) . One of my co workers got this amazing Pumpkin roll to the office...and it was heaven in my hands ...aaaahhhhh...holy music :)

Since I did not want to make pumpkin roll I made sweet potato roll and it was equally divine and I reduced the amount of fat and sugar as the sweet potato is naturally a little bit sweeter than pumpkin

Sweet Potato Roll (Sweet potato cake rolled with cream cheese filling)

Sweet potato roll

Ingredients:

1. 3/4 cup all-purpose flour
2. 1/2 teaspoon baking powder
3. 1/2 teaspoon baking soda
4. 1/2 teaspoon ground cinnamon
5. 1/4 teaspoon salt
6. 3 large eggs
7. 3/4 cup granulated sugar
8. 2/3 cup home made sweet potato puree

FILLING:

1. 8 oz. cream cheese, at room temperature
2. 3/4 cup powdered sugar, sifted
3. 3 tablespoons butter or margarine, softened
4. 1 teaspoon vanilla extract

FOR CAKE:
PREHEAT oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. 

COMBINE flour, baking powder, baking soda, cinnamon and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in sweet potato. Stir in flour mixture. Spread evenly into prepared pan.

BAKE for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack. 

FOR FILLING:
BEAT cream cheese, 3/4 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.