Vegetable and Chick Pea Salad

Since the past six months when mom was here, we almost indulged in a feast everyday. Now it was time to detox and I had to prepare a daily salad plan for us. Starting the series with a simple veggies and chick pea salad. This recipe is vegan. 

Veggie and Chick Pea Salad

Ingredients

Veggie and Chickpea Salad

• 1 cucumber, diced into cubes
• 1 tomato, chopped into small pieces
• 1 cup boiled chick peas
• 5-6 black olives
• Fresh Basil leaves
• Salt and Pepper for tasting
• Red Chilly Flakes as per your liking
• Chopped Jalapeno
• Lemon Juice
• Olive Oil
• Sesame seeds

Method

• In a large bowl mix the veggies and freeze well
• While serving, take a bowl and mix the oil, lemon juice, fresh basil, salt, pepper and red chilly flakes
• Remove the veggie mixture and add the dressing
• Toss well and serve 

This salad makes for a good early dinner or evening snack and is best enjoyed cool. 

Veggie and Chickpea Salad

Pav bhaji

Pav bhaji is basically a mixture of vegetables in tomato gravy served with bread. A very common recipe found across India, this is a complete meal by itself. Each household has it's own version.
Pav bhaji at home is mom special. No one in the family can prepare it like her. Her secret ingredient is the homemade garlic chutney that gives it the color and taste at par with any restaurant. Perfect for a weekday evening, relish it with hot roasted bread and chopped onions and lemon.

Pav Bhaji

Ingredients

Pav Bhaji

• 4-5 boiled potatoes, finely mashed
• 1 red onion, finely chopped
• 1 green bell pepper, finely chopped
• 2-3 tomatoes, finely chopped
• 1 cup boiled green peas
• 1 tsp Turmeric powder
• 1 tbsp Red Chilly powder
• 1 tbsp Pav Bhaji masala (Everest brand preferred, available in Indian store)
• 1 tbsp Garlic chutney, freshly grounded, recipe in method below
• 1 tsp garam masala
• 2-3 tbsp salted butter
• 1 tsp ghee
• Bread as required

Method

• For the garlic chutney, grind dry red chillies, garlic pods, salt and red chilly powder in a mixture. Add little water to get a semi dry consistency.
• Take a flat tawa or deep wok, as preferred and add the butter and ghee together
• Add the garlic chutney and fry well
• Add the onions and capsicum and fry well
• Add the tomatoes and cook until the tomatoes leave the oil
• Add all the masalas and green peas and mix well
• Add the potatoes and mash the mixture
• Add water as required to have a creamy texture
• Garnish with coriander and serve hot with butter roasted bread

Pav Bhaji

Layered Paneer Biryani

There are various types of Biryanis that you can prepare but one of our favourite is the Layered Paneer Biryani. An option that can be prepared and tastes equally delicious without onion and garlic, I came up with this recipe for hubby dearest who is a huge fan of Paneer.
Quick to prepare, great to taste, this biryani can be eaten by itself or accompanied with a cool cucumber raita and some papad.

Layered Paneer Biryani

Layered Paneer Biryani

Ingredients

• A bowl of mixed veggies like french beans, carrots, cauliflower florets
• 1 cup paneer, cut into cubes
• 1 cup of tomatoes, cut into fine pieces
• 1 tsp Honey
• 1 tbsp ghee
• 2 tbsp Butter
• Salt to taste
• Half a bunch of Mint Leaves, finely chopped
• 2 cups Basmati Rice, par boiled 
• Mixed whole spices like cinnamon, cloves, cardomom and 1 bay leaf
• 1 spoon Saffron soaked in Milk
• Ground spices like red chilly powder, garam masala, coriander and cumin powder
• Fried onions or cabbage for the Jain option

Method

• Par boil the Basmati rice with ground spices and a stem of Mint leaves added to the water and keep aside
• For the gravy, take ghee, add cumin seeds, mixed veggies and tomatoes and fry well
• Add the ground spices, salt, honey and mix well
• Add honey, a few mint leaves and stir
• Add the paneer pieces and stir gently so that the paneer doesn't crumb. 
• For the Layering, take the gravy, add rice, chopped mint leaves and saffron. Repeat this process for as many layers as you want.
• Add the fried onions / cabbage and mint leaves on the last layer.
• Cover the biryani and cook on a low flame for 25-30 mins

Serve with cucumber raita and papad and enjoy

Layered Paneer Biryani

Chai Masala / Tea Spice

Tea, specifically Masala Tea is an integral part of every Indian household. And the secret ingredient to a hot piping cup of tea is the masala or spice. It is believed in my house that a person who makes consistent tasting tea daily is really a great cook ;)
I remember from all these years, my mother's tea tastes the same daily and she loves her masala that adds a nice spicy ting to the Chai.

Tea Masala

Ingredients

Tea Spice

• A handful of whole black peppercorns
• 8-10 Cloves
• 5-6 Cinammon sticks
• Cardamom seeds
• 1 tbsp Ginger Powder

Method

• In a small jar mixie or magic bullet, Blend the peppercorns, cloves, cinammon sticks and cardomom seeds into a fine powder
• Add ginger powder, and mix wel. Blend the powder again for 2-3 minutes to get a suitable texture as shown in the pic above.
• Store in an air tight botlle for as long as you want.
• Add this to boiling water while brewing your tea and your Indian Masala Chai is ready.

Chai Masala

Please note you can skip fresh ginger in your tea with this powder. I like to add a few mint leaves and fresh lemon grass to my mix along with this powder.