Bengal Gram( Kala Chanaa) Kebabs

I had some left-over boiled dark chickpeas (kaley chaney).. made kabab’s out of them, came out very well 🙂

 

Ingredients:

1 cup soaked, boiled kaley chaney

1 inch ginger

2-3 green chillies

1 medium size onion – finely chopped

Cilantro – finely chopped

salt to taste

red chilly powder to taste

chaat masala

fresh lemon slices

Method:

Take the boiled kaley chaney in the food processor, add the ginger and green chillies to it and make a paste

Take it out in a bowl, add chopped onion and cilantro, salt and red chilly powder. Mix well.

Make small balls of the mixture and flatten it into small rounds like tikkis

You can make them on a griddle or a grill

I used a griddle

Pre-heat the griddle to 350 F

Add some Olive oil on it. Put the kababs and cook well until brown on one side. Add some more Olive Oil and turn over the kababs. Let them cook well until light brown.

Serve them hot with green chutney or sauce. Sprinkle some chaat masala and squeeze some lemon juice. Enjoy !!

Also you can grill some onions to have with these kababs.

By Deepika Gupta

 

Super Healthy Red Lentil Soup

Ingredients:

1 cup orange masoor dal/red lentil (shown in picture)

1 small onion

2 small cloves garlic

1/2 inch piece of ginger

1 green chilli

salt and pepper

1/2 tsp of butter

1/2 tsp garam masala/all spice/sambhar powder (optional)

fresh cilantro for garnish

Method:

Wash the dal nicely. Pressure cook with lots of water, (3 times water approx.). One whistle is enough.

In a pan fry the cut onion on butter, until nicely cooked. Add garlic and ginger grated or pieces, green chilli and spice (garam masla or sambhar masala powder your choice). Add salt and pepper. Transfer everything to the blender, add the cooked dal and water (as required). Blend nicely.

By Priya Vaidya

 

Soy Parathas/Indian Bread

Protein packed indian flour bread.

1 cup soya bean soaked and boiled(pressure cook like rajma)

1 small onion chopped

2 cloves garlic chopped

3 cup whole wheat flour

salt to taste

1 tsp cumin seeds

2 green chillies

Method

Drain excess water from soya beans leaving some for making the dough ..Mash the boiled soya beans along with all the other ingredients into a dough like we make methi/fenugreek parathas . then use that dough to make parathas . serve it with mint chutney and onion and tomato  raita.

By Shalley Sharma

Tofu and Soya (soy chunks) sabji

Ingredients:

1/2 tsp garam masala/curry powder (per taste)
1/2 tsp hot chili powder (optional per taste)
1/4 tsp crushed black peppercorns
1 tsp cumin powder

1 tsp coriander powder

leaves of fresh coriander garnish

1 tsp minced ginger

1 tsp minced garlic
1/2 tsp salt ( or to taste)
Hard tofu – 1 packet (from standard grocery store)

1 cup of soya chunks (nutrela), soaked in hot water for half an hour

1 large onion, cut into chunks
1 large tomato, cut into chunks (or tomato puree canned)
2 tbsp vegetable oil
pinch of asofoetida

pinch of mustard seeds

pinch of turmeric powder

lemon juice or amchur powder per taste

METHOD:

Heat oil in a pan.

Add mustard seeds, asofoetida, green chilies(optional), turmeric powder. Add onion, ginger, garlic and fry for few minutes till onion cooks. Add tomatoes and soya chunks. Keep the lid and cook the soya for 10-15 minutes with steam.

Add water if it looks too dry. Once the soya is softened add salt, garam masala poweder, cumin powder and corriander powder. Red chilli powder per taste, black pepper powder (optional).

You can add lemon juice or amchur powder per taste. Add tofu chunks towards the end, add little water so that spices soak into tofu and soya. Keep the lid for and let it cook for few minutes and turn off the stove. You can make gravy or keep it dry as per your choice/taste.

Variations: You can also add colored bell peppers or peas.

By Priya Vaidya