Kala Chana Chaat / Bengal Gram Veggie Mix

Kala Chana or Bengal Gram Chaat is a famous street food item found in Mumbai, India. Reliving my childhood memories, I decided to give this a try at home when I had some leftover boiled grams in the fridge. A great option for an evening snack, it is mainly a salad mix topped with chickpea sprinklers (Sev) 

Kala Chana Chaat

Ingredients

Kala Chana Chaat

• 2 cups of boiled Bengal Gram 
• 1/2 cup onion, finely chopped
• 1/2 cup tomato, finely chopped
• 1 green chilly, finely chopped
• 1 tbsp Chaat Masala
• 1 tsp red chilly powder
• 1 tsp dried mango powder / Amchur
• Salt to taste
• 1 tsp lemon juice
• 2 tbsps Chickpea Sprinklers / Sev

Method

• Soak the Bengal gram overnight and pressure cook for 5 whistles the next day.
• Let it cool and then add the onions, tomatoes, green chilies, lemon juice and coriander and mix well
• While serving add the salt, chaat masala, red chilly powder and rock salt
• Sprinkle with chickpea sprinklers / sev and cover the whole mixture
• Garnish with a lemon slice and serve at room temperature

Kala Chana Chaat

Beetroot Soup

With the sudden drop in temperature and a dreadful icy storm in Toronto, we were back to being cooped up in the warmth of the four walls of our house. A hot bowl of soup, a cuddly throw and lazying on the couch with the warmth of the fireplace helped me survive this storm.
The beetroot soup is actually a three root soup, namely carrots, beetroot and potato as its main ingredients. Dairy free, without onion and garlic, this soup is an easy preparation.
Best enjoyed with freshly baked toast, this soup is a great option for a light evening meal.

Beetroot Soup

Ingredients

Beetroot Soup

• 1 beetroot, halved
• 1 carrot, halved
• 1 potato, halved
• 1 tbsp Sugar
• Salt and pepper for seasoning
• 1 tsp Olive Oil

Method

• Pressure cook the roots for approximately 5 whistles. Peel the roots after they are boiled as it becomes easy to remove the skin when soft
• In a grinder, puree the roots and let it cool
• In a saucepan, heat olive oil and add the puree.
• Add sugar, salt, and pepper and bring to a boil
• Add water as per your desired consistency
• Once cool, strain the soup through a sieve and serve warm

Beetroot Soup

Roasted Bell Pepper and Corn Salad

My second recipe in the salad series is the Roasted Bell Pepper and Tomato Salad. This is my take on the Mexican Roasted Tomato Salsa, however I chose to use bell peppers as my main ingredient. This salad can also serve as a Salsa for your Mexican Meal and can even be mixed with Avocados to have a creamy Guacamole.

Roasted Bell Pepper and Corn Salad

Ingredients

Roasted Bell Pepper and Corn Salad

• 1/2 cup green bell pepper, cut into dices
• 1/2 cup green bell pepper, cut into dices
• 1/2 cup green bell pepper, cut into dices
• 4 cherry tomatoes, halved
• 1 yellow corn cob / corn kernels
• 1 tbsp spring onion greens, finely chopped
• 3-4 chopped jalapenos
• 1/2 tsp Tacos seasoning
• 1 tsp lemon juice
• 1/2 tsp paprika powder
• Salt to taste
• 1 tsp Oil for roasting

Method

• Heat a grilled pan and rub with oil. Roast the bell peppers till brown and keep aside
• In the same pan, roast the corn cob 
• Once cool, remove the corn kernels and keep aside. In case you want to skip this, you can add boiled corn kernels
• Take a bowl and mix the bell peppers, corn, cherry tomatoes, spring onions, jalapenos and keep aside
• Just before serving add the taco seasoning, salt, paprika and lemon juice.
• Serve as a stand alone or with Tacos. My favorite are the Cheesy Blasted Tacos.

Roasted Bell Pepper and Corn Salad

Roasted Bell Pepper and Corn Salad

You can even make this a part of a Mexican Buddha Bowl (Coming soon) on the blog

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

Vegetable Thai Soup

A nice warm soup is my only way to enjoy this harsh winter we are having in Toronto this year. What better than a healthy, loaded with vegetables and full of flavour Thai soup. A quick and easy preparation, it can be made with the simplest ingredients available in your pantry.

Veg Thai Soup

Ingredients

• A mixed bowl of finely chopped vegetables, green beans, carrots, sweet corn, mushrooms 
• 1 cup Tofu or Paneer, cut into cubes 
• 4 cloves of garlic finely chopped 
• 1/2 cup coriander leaves, finely chopped 
• 2-3 Basil leaves, finely chopped 
• 1 tbsp of red chilli flakes 
• 3-4 lemongrass stems 
• 3-4 Lemon Kafir leaves (Use lime juice if not available) 
• Salt and pepper to taste 
• 1 tbsp Oil 
• 1/2 tsp Cornflour 
• Water as required

Method

• Heat oil in a pan, and add the garlic, coriander leaves, basil leaves and red chilly flakes 
• Add the veggies, salt and pepper and fry well 
• Add water, salt and pepper and mix well 
• Bring to a boil and add the lemongrass and kafir leaves 
• Mix cornflour in water and add to the soup. 
• Bring to a boil. 
• Remove the lemongrass stems and kafir leaves before serving. 
• Serve hot.

Cream of Spinach Soup

With the temperature suddenly dipping this weekend, it was time to indulge in a warm soup and cozy up in the blankets. I normally prefer Tomato Basil Soup with some freshly baked garlic bread, but this time decided to try Cream of Spinach, one of my restaurant must-order items.

Cream of Spinach Soup

A simple and quick recipe, this recipe needs just three ingredients and some seasoning. Full of iron, it is great option to include in your everyday diet as well.

Ingredients

Palak Soup

• 1 bunch Spinach / Palak leaves, washed.
• 1 onion, finely chopped
• 1 tsp Nutmeg Powder
• Salt and Pepper to taste
• 1/2 tsp Sugar (Optional)
• 1/2 tbsp Butter (Can be avoided if you are vegan)
• 1/4 cup Table Cream  (Can be avoided if you are vegan) 

Method

• In a pan, heat some butter and add the onions. Saute till brown.
• Add the spinach leaves and cook till they leave water
• Add some water and let the spinach boil.
• Keep aside and let it cook for sometime
• Blend this in the mixture and transfer into the pan again.
• Simmer at a low flame.
• Add the nutmeg powder, sugar, salt and pepper and bring to a boil.
• Add the cream and mix well.
• Serve hot.

Best served with Bruschetta

A cup full of Spinach Soup

You can enjoy this recipe with our Spinach Garlic Bruschetta with Red Bell Pepper Sauce. This cobination is a great hit with the kids and can be enjoyed as a complete meal.

Leafy Kale and Beetroot Salad

For most women, low hemoglobin or iron levels are very common as you grow older and what better way to maintain it than including beetroots and kale in your diet.
We are familiar with Beetroots but Kale is not wildly popular in all parts of India. It is a leafy vegetable belonging to the Cabbage family, also know as Karam Saag in India. It is easily available in supermarkets across the country too.

Leafy Kale and Beetroot Salad

The healthiest way according to me to eat these vegetables is in the raw form. Make a Kale and Beetroot Salad and include it in your daily diet plan.

Ingredients

Leafy Kale and Beetroot Salad served with garlic croutons

• 1 beetroot, cut into long pieces
• 1/2 bunch kale leaves
• Few pieces of Broccoli, Steamed for 5 minutes (Optional)
• Few pieces of Feta Cheese
• 1 cucumber, sliced
• 1 tsp Olive Oil
• 1 tsp Lemon Juice
• 1 tsp Dried Oregano 
• Salt and Pepper to taste
• Sesame Seeds for garnishing
• Garlic Croutons to Serve

Method

• Mix the Kale Leaves, Beetroot and Cucumbers together.
• Add the seasoning and refrigerate
• Add the Feta Cheese while serving so that it doesn't get mixed with the color of the Beetroot.
• Garnish with Sesame Seeds and serve with some Garlic Croutons.
• Your salad is ready

You can avoid the Feta Cheese if you are particular about your diet. However, the Feta elevates the flavor and taste of the Salad.

Enjoy the recipe and share with friends and family.

Asian Stir Fry Quinoa

A fellow food blogger and an inspiration I connected on the Food Bloggers of Canada group, Gabby Peyton, and decided to be a part of the Around the World in Twelve Plates Challenge, a blogging challenge that requires us to prepare dishes and experiment with cuisines from different countries, each month.

Beginning with China for January I came up with Asian Style Quinoa, using the Stir Fry method of cooking, with the traditional Chinese wok as my instrument. In vegetarian authentic Chinese food. I have clubbed this with Tofu, a vegetarian option commonly used in Asian cooking. For non-vegetarians, you can add shrimp instead of Tofu.

Asian Style Quinoa can be eaten itself as a meal, or enjoyed with a sauce / gravy with veggies as a substitute to Vegetable Fried Rice. A healthy and appetizing option, this hardly takes up any cooking time and makes for a great evening meal after a tired day at work.

Asian Stir Fry Quinoa

Asian Stiry Fry Quinoa with Tofu

Ingredients

• 1 cup Boiled Quinoa
• 1/2 cup Tofu, cut into cubes
• 1/2 Spring Onion Greens, finely chopped
• 1 cup White Onion, finely chopped
• 2-3 pods of Fresh Green Garlic, finely chopped (Can use regular garlic)
• 1 green chilly, finely chopped
• 1 tsp Sesame Oil
• 1 tbsp Soy Sauce
• Salt and Pepper to taste
• Fresh Green Garlic strands for garnish.

Method

• Heat the wok, and when on high temperature, add the sesame oil, green chillies, garlic, onions, spring onion greens and fry well.
• Once the onions get caramelized, add the tofu pieces and fry till crispy.
• Add the boiled quinoa and mix well.
• Add salt and pepper, soy sauce and stir well.
• Cook till the mixture is nice and dry.
• Garnish with the fresh green garlic greens and serve hot.

Asian Stir Fry Quinoa with Fresh Garlic

Check out the other participating recipes for the Around the World in Twelve Plates: China Challenge. 

Dish ’n’ the Kitchen: https://dishnthekitchen.wordpress.com/2017/01/31/chinese-red-cooked-beef-around-the-world-in-twelve-plates/  

The Tasty Gardener: http://www.tastygardener.com/around-the-world-in-12-plates-china/  

My Organic Diary: http://my-organic-diary.com/2017/01/crispy-tofu-rice-bowl/ 

SugarLovesSpices: http://www.sugarlovespices.com/eggplant-asian-salad/  

Korena in the Kitchen: http://wp.me/p5z1Ak-2rL  

The Food Girl in Town: http://thefoodgirlintown.com/2017/01/31/around-the-world-in-12-plates-china/ 


Hope you enjoy this recipe and follow me this whole year to check out new recipes from across the world.

Happy Eating!

Watermelon and Feta Bites

With all the festive shopping and party-planning around, I enjoy a snowy evening in the cozy corner of my home, sipping hot coffee while I post this recipe. 

I wanted to make a green and red preparation, to match the theme for Christmas. With social media abuzz with desserts, main courses and other ideas for the party, I thought of coming up with a 'Welcome Bites' starter which can be offered as soon as the guests arrive.

Watermelon and Feta Bites

A preparation that takes hardly ten minutes of your time, you can get these Watermelon and Feta Bites ready right before the guests arrive.

Simple ingredients and the freshness in the taste makes this recipe a huge hit in any social gatherings

Ingredients

• 1/2 Seedless Watermelon,  chopped into small cubes
• 1 packet of Fresh Feta Cheese, chopped into cubes
• 10-12 leaves of Baby Spinach 
• 10-12 Black Olives, cut into slices
• Chaat Masala, as per taste
• Toothpicks, for serving

Method

• Take a baby spinach leaf, place a watermelon cube, feta cheese cube and a sliced black olive and skew it with a toothpick. 
• Repeat this step for the number of bites you want to prepare.
• Sprinkle Chaat Masala once all the bites are prepared.

Your Watermelon and Feta Bites are ready to serve.

Avocado and Almond Salad

With a conscious effort to include salads in my daily diet, I have been trying different variations regularly.

My new salad is a quick nutty salad for a nutritious early morning boost. With creamy textures, this salad makes for a perfect healthy start to your day. With ingredients that are easily available in your home pantry, mix up a bowl of this salad in less than 10 minutes. Can be enjoyed by children too as it has mild flavors. This recipe also gives us a chance to use Almond Oil in cooking, which is rarely heard of. 

Avocado and Almond Salad

Avocado and Almond Salad

Ingredients

• 6-8 Whole Almonds
• 1 Avacado, fully ripe
• 1 cup of Salad Greens or Lettuce
• 1/2 cup black olives
• 3-4 Baby Tomatoes
• 2 tbsp Almond Oil
• 1 tbsp lemon juice
• 1 tsp honey
• Salt and pepper to taste

Method

• Chop almonds into halves and add to the mix the salad greens, avocado, baby tomatoes and black olives.
• In a separate bowl. take the almond oil, salt and pepper, lemon juice and honey and mix well.
• While serving, mix the dressing and vegetables and serve cool.

Tip: Do not add the dressing in advance as the veggies and almonds loose crunchiness

Thai Cabbage Salad

As a part of my birthday celebrations, a friend and contributor to this series, Preethi Prem decided to host me and we cooked up a quick Thai themed dinner which comprised of Veg Thai Curry and Rice, Spring Rolls, Stir Fry Paneer in Peanut Sauce and Cabbage and Peanut Salad. 

Thai food is light for the stomach and comprises of a mixed palette of flavors mainly sweet, sour, spicy, sour and salty. Coconut, lemongrass, tamarind, and peanuts are authentic ingredients used in Thai cooking. As Indians, we are used to having these components in South Indian food, making them easily available in our home pantry.

Read along,where I shall post a menu idea you can prepare for your next party, starting with the salad in this post. This menu can also be prepared without onion and garlic.

Cabbage is rich in vitamins and has cancer-preventing benefits. Adding it to also helps control cholesterol levels. The Cabbage and Peanut Salad is a quick and crunchy option which balances the creamy flavors of the curry. You can include this as a salad option in your daily diet too.

Ingredients

• 1 cup finely chopped cabbage, julienne
• A handful of peanuts
• 1/2 colored bell peppers
• 1 tsp Honey
• 1 tbsp Lemon Juice
• Salt and Pepper to taste
• Red Chilly Flakes to taste (Adjust for your spice levels)

Thai Cabbage Salad

Method

• Mix the cabbage and bell peppers in a bowl.
• Add honey, pepper, and red chilli flakes and mix well.
• Cover and refrigerate until ready to serve.
• While serving, add salt and whole peanuts. Adding salt, in the end, will prevent the veggies from losing water and the peanuts will also remain crispy.
• Serve cool.

Coming Up

  Veg Thai Curry
  Stir Fry Paneer in Peanut Sauce
  Spring Rolls