Appetizers/Snacks · Brunch · Salads/Soup

Warm Chickpea Chaat (Indian Salad)

Sinfully Spicy- Warm Chickpea Chaat/Indian Salad 001

Last weekend was eventful.We celebrated our little munchkin’s first birthday. I made her a smash cake and we also got an adult cake. Her reaction towards both the cakes was the same – she cried. I think the flickering candle frightened her. It’s so funny that they react completely different to how you think they might.

Sinfully Spicy- Ingredients, Warm Chickpea Chaat/Indian Salad 002

Sinfully Spicy- Tamarind(imli Chutney) Chaat

Taking advantage of fading winters, I made this warm chaat this weekend. The weather out here is not yet hot for a crisp cold salad & a bit too warm for soups, this chaat drizzled with imli (tamarind) chutney & tossed with fresh mint leaves perfectly fitted the onset of spring mood.We are huge fan of  textures and multiple flavors in food and that is what this chaat is full of.

Sinfully Spicy- Warm Chickpea Chaat/Indian Salad 002

In India, chaat is a savory preparation which can be categorized as street food. There are few base ingredients which essentially form part of chaat– chopped onions or grated radish/cucumber for crunch,chaat masala (tangy spice powder) for the pungency & heat, tamarind chutney adds that saucy, tart layer while the green chutney & cilantro (or any herb)add the much needed freshness.The yogurt adds the acidity as well as cools down the palate.These are usually the toppings without which a bowl of chaat is incomplete. However, you can pick or drop any as per your taste.Chaat could be layering of fried dough or diced up fruits cut up and mixed together.If you are looking for really heavy options then kachoris (stuffed fried breads) or aloo(potato) tikki are your choices.

Sinfully Spicy - Mint

I like how healthy and filling this recipe turned out. You can also use black chickpeas(kala chana) or mung sprouts in this recipe and it works fine. It can be served as a perfect appetizer as well as a side dish. All the prep work like boiling chickpeas, potatoes, making the chutney, chopping toppings etc can be done a day before and then its just tossing everything together. Sinfully Spicy- Warm Chickpea Chaat/Indian Salad 003

I soak raw chickpeas overnight and then pressure cook them in enough water with little salt and a tsp of oil. Drain the chickpeas and reserve liquid for use as stock.

Ingredients (Serve 2)

  • 1 cup boiled chickpeas (or use canned)
  • 1 medium potato, boiled, peeled & diced into bite size pieces
  • 2 tsp oil, any neutral oil of choice
  • 1/2 tsp cumin seeds
  • generous pinch of hing (asofetida)
  • 1/4 tsp garam masala
  • 1/4 tsp roasted cumin powder
  • 1/4 tsp salt
  • 1 tbsp fresh lemon juice (or to taste)

Other ingredients/toppings

  • Chopped onions – about 1/3 cup
  • Chopped tomatoes/ Grape tomatoes
  • 2 Thai green chillies (adjust to tolerance)
  • 1 tbsp chopped mint leaves
  • Black Salt/Kala Namak ( to taste)
  • Chaat Masala (to taste) (available online or at indian grocery stores)
  • Imli/Tamarind Chutney – 2 tbsp or to taste (recipe below)
  • Roasted Cumin Powder- to taste
  • Red Chilli Powder – to taste

You can add cucumber, grated radish, pomegranate seeds, sev, crushed papris etc to add more texture and crunch.

Method 

In a pan, heat up the oil. Add the cumin seeds and once they sizzle add the hing. Once you smell the aroma, add the chickpeas & potatoes. Also add the garam masala, cumin powder and salt. Toss around for 3-5 minutes till the chickpeas look shiny.Remove from heat & add the lemon juice. Mix well.

Transfer to a large enough bowl and add the listed toppings as per taste. Toss well and serve immediately.

Imli/Tamarind Chutney

I soak raw tamarind in warm water for 4-5 hours and then mash it until pulp is separated.Sieve the pulp into a bowl and discard the seeds and thick fibers. You can also use store bought but just keep in mind that its very salty & slightly acidic so adjust seasonings accordingly. 

Ingredients (Makes about 1.5 cups)

  • 1/2 cup thick,tamarind pulp(store bought or homemade)
  • 3/4 cup – 1 cup jaggery powder/granulated sugar (adjust quantity to your sweetness)
  • 1 tsp oil
  • 1/2 tsp cumin seeds
  • pinch of hing (asafoetida)
  • 1 tsp red chilli powder (adjust to tolerance)
  • 1/2 tsp roasted cumin seed powder
  • 1/2 tsp kala namak/black salt [available in indian stores, else replace with normal salt, adjust to taste]
  • 1/4 tsp ginger powder
  • salt to taste
  • Up to 1/2 cup water ( you may or may not need it, usually not needed when using sugar instead of jaggery)

Method

In a small sauce pan, heat the oil.Once heated add the cumin seeds, as soon as the cumin starts to crackle, add all the ingredients listed above to the pan except water.Simmer the  for atleast 20 minutes till it starts to thicken. You can adjust water once the chutney has simmered. It will thicken more on cooling. Remove from heat, let cool, transfer to a container.

Let cool completely. This can sit for unto 3 weeks in a refrigerator.

Enjoy and Thanks for stopping by!

Brunch · Salads/Soup

Mutton Meatball Soup

Indian Mutton Meatball Soup, Sinfully Spicy

Cold & rainy- the weather has been like this for few days. Although wanting to stay in bed all day with a tea mug on my side, this afternoon, I yearned to take a walk outside. After a week of grey, the warmth of sun rays glistening through the rain drops still clinging on the window were calling me. I put on the boots and walked out, shivering, looking for a cozy corner. It was fiercely windy but sitting on a corner bench as to block the gusts, I soaked up the bright sun. As the rays percolated through thick knits of my gloves, I felt a magical sense of rejuvenation and warmth.The clean feeling after the rains always draws me, the blue skies softly feathered with clouds, the biting humid air,wet cobbled pavements, the vivid green of fauna. ..It feels as if everything had been renewed, repainted on nature’s canvas.

Mutton Meatball Soup, Sinfully Spicy

I walked back, constantly admiring the crispness around me. Sun was fading behind the cloud cover, the dullness was getting an upper hand again. Stepping inside, I quietly settled myself in the kitchen, soup was the only thing on my mind. Whenever I have a desperate longing to nestle myself in a cozy blanket slurping on a steaming bowl of broth, this meatball soup is what I resort to. Not only is it comforting but intensely flavorful. I have a particular liking for clear & brothy soups and this recipe is just that. 

Indian Spiced Mutton Meatball Soup, Sinfully Spicy

Dad always insists that this soup tastes better the next day. Amid cooking the meals to be eaten within in the next few hours, I saw mom mixing spices with the mince, pinching the meat, squeezing the balls, murmuring all the while about the non ending kitchen chores. Her kitchen was overly busy during winter evenings, soups were prefixed to regular meals, any one coming back from work or school wouldn’t settle without a bowl.

The soup preparation takes a little extra work, but since you will be making a pot full, it will last you for at least a day or two and yes dad is right, it tastes much best the next day. If you add a handful of rice, which you totally should, this can even make a super supper!

Mutton Meatball Soup

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Mutton Meatball Soup

A warming soup with juicy mutton meatballs and spicy broth.
Prep Time20 mins
Cook Time1 hr 15 mins
Course: Soup
Cuisine: Indian
Servings: 4

Equipment

  • Mixing bowl, Dutch Oven

Ingredients

For the Meatballs

  • 1 lb (1/2 kig) minced mutton (You can use minced lamb, chicken, pork or beef)
  • 3 Thai green chillies (adjust to tolerance)
  • 4 garlic cloves, finely chopped
  • 2 inch fresh ginger shoot,finely chopped
  • 2 tbsp finely chopped cilantro
  • 1 tbsp finely chopped mint leaves
  • 1/2 tsp freshly ground black pepper
  • 1/2 tsp salt
  • 1 tsp oil
  • 1 egg

For the Soup

  • 2 cloves
  • 1 tsp corinader seeds
  • 1/2 tsp cumin seeds
  • 2 tbsp oil
  • 1 inch cinnamon stick
  • 1 tejpatta (indian bay leaf)
  • 1/2 tsp chilli flakes adjust to taste
  • 1/3 cup onion paste (I add roughly chopped onions to blender & make a smooth paste adding little or no water)
  • 1 tbsp ginger garlic paste I use microplane/hand grater to quickly grate 2-3 cloves of garlic & fresh, peeled shoots of ginger)
  • 1/2 tsp Kashmiri chilli powder or paprika
  • 2 large tomatoes pureed in a blender, yield 1 cup (or use canned tomatoes)
  • 3.5-4 cup hot water
  • Salt to taste
  • Garnish – fresh cilantro leaves, fresh lemon juice (optional), chopped onion, chillies etc

Instructions

  • In a bowl, place all the ingredients  for the meatballs. Using your fingers, gently combine everything. Dont squeeze the meat, keep it as fluffy as possible. Spread some oil on your palms and pinch lime sized balls of the mixture and line them on a plate. Cover with a cling film and set nearby till ready to use.
  • Using a mortar & pestle or coffee grinder, coarsely grind cloves, coriander seeds and cumin seeds. Set aside.
  • In a wide-mouthed pot (pot should be wide enough so that all the meatballs can be placed without crowding), on medium,heat oil to smoking point. Temper the oil with cinnamon stick & tejpatta. Saute for 5-7 seconds
  • Add the chilli flakes and immediately odd the onion & garlic-ginger paste next, reduce heat to low,fry till the color is light brown and the raw smell is gone,about 5-7 minutes.
  • Continue on the low medium heat and add the ground spices along with red chilli powder, tomato puree, sugar and salt. Mix everything and fry for another 7-8 minutes or till you see oil separating on the sides of the pot.
  • Add hot water next and on medium heat, check the seasoning, it should be sharp salty and bring the broth to a boil.
  • Once the broth is boiling, reduce heat to low and wait for a minute. Carefully, layer the meatballs into the simmering broth one by one. Make sure to have enough water that the meatballs are covered. Dont stir else they will break. Cover the pot and let cook for 10-12 minutes.
  • We like the meatballs firm and cooked through and hence the cooking time.You will need to adjust the time depending on the tupe of mince meat used. To check whether the meatballs have cooked to your liking, after 5-7 minutes of simmering in the broth, using a fork take out one ball and cut into half. You will be able to decide on extra cooking time depending on how pink it is on the inside. 
  • Once done switch off the stove and let sit covered for at least 30 minutes, undisturbed. Whenever ready to eat, reheat on low, discard the tejpatta & cinnamon stick, garnish with cilantro, squirt of fresh lemon juice and serve.

Notes

  1. To make this soup more hearty, you can add 1/3-1/2 cup cooked rice to the broth. 
  2. If using chicken mince, avoid using ground chicken breast, rather use dark meat. 
  3. Avoid using too lean or too fatty mince. I usually for a 85/15 or 90/10 blend. 
Appetizers/Snacks · Lentils · Salads/Soup

Mung Dal & Edamame Salad

Hope all of you had a lovely 4th of July. We took a little vacation to LA and Malibu.It was our first road trip ever & could not have been more fun.We spent a lot of time on beaches, sun bathing, chatting and eating fresh seafood. A visit to botanical gardens and theme park rounded off  the trip. All in all, LA was definitely a respite from the over the top hot weather in Vegas right now. Its 113 F/45 C as I type this 🙁

Breaking loose from almost a perfect vacation, our car refused to behave a couple of times in the middle of Mojave desert while driving back. Being 4th of July and with everything closed, we almost reached a point when we decided to stay over in nearby town for the night. However, thanks to few God sent personnel at gas stations,we managed way back home.

I normally don’t binge during vacations,still all the outside food makes me want to eat simple, clean meals for the days that follow. I came home wanting just that. This salad is my go to recipe for those days.

Yellow Mung lentils (dal) are de skinned whole mung bean and have a very mild taste. I have grown eating them in this dryish preparation either as a side with flat breads or mixed with ghee & rice as well as salad. Since yellow mung lentils are quick to cook, this salad can be fixed in no time.Once you cook the lentils, it’s just a matter of chopping the veggies and tossing everything together with lots of lemon juice. I added a handful of ready to eat edamame beans & there it was – a hearty, protein packed salad which is so light & summery. And yup..so healthy!

Did I tell you..this is my 150th post…kinda feels good 🙂

Lentils form a big part of indian cuisine – meals are far from complete without them – soups, fritters, flat breads, stews, patties…you will find them used in all ways imaginable. India being a vegetarian country, we get our daily protein dose from them. I cook lentils daily in some way or the other. P is more of a lentil soup person, I enjoy them either way.

I was introduced to edamame after I came to USA. I did not care for them much initially but knowing how good they are, now I try to include them in our diet as much as possible.I am still away from eating them all on their own but have found a perfect way to eat them this way – overshadowed by earthy taste of lentils & crunch of fresh vegetables – hardly making their presence felt.

Ingredients (Serves 3-4)

  • 1/2 cup yellow mung dal, split
  • 2 cups water (for soaking)
  • 1 tbsp mustard oil (substitute with any oil of choice)
  • 1 tsp jeera (cumin)
  • 1/4 tsp hing (asafoetida)
  • 1/2 tsp minced fresh ginger
  • 1/4 tsp turmeric powder
  • salt to taste
  • 3- 4 tbsp water (for cooking)

For the salad

  • 1/4 cup each chopped red onion,cucumber, tomatoes (use any veggies of choice in any quantity you like)
  • 1/4 cup edamame (I used ready to eat, if using raw, see note in method)
  • 4-5 fresh mint/cilantro leaves, chopped
  • 1 green chillies, finely chopped
  • Red pepper flakes (to taste)
  • 1.5 tbsp fresh lime/lemon juice (or to taste)
  • Olive Oil (to drizzle)
  • salt to adjust

Method

Cooking Lentils – Thoroughly wash the mung lentils 2-3 times under stream of water. Soak the lentils in 2 cups of water for atleast 2.5 -3 hours. Once soaked, drain out the soaking liquid. Set aside.

In a medium pot with lid, heat the oil on medium. Once you see ripples on the surface of the oil, reduce the heat to low. Temper the oil with jeera & hing. Wait for 10-15 seconds till the jeera crackles & you smell the aroma of hing. Add the minced ginger & turmeric powder next & saute for another 10 seconds.

Next, add the soaked lentils and salt to taste. Stir well to coat the lentils in the tempering. Add 3 tbsp of water to the pot and cover. Let cook on low heat for 8-12 minutes till the lentils are thoroughly cooked but retain their shape. You need to check 1-2 times in between to see that the lentils are not sticking to the pot bottom, if so, add a tbsp of water. Dont peek too much while the lentils cook, the idea is so steam them slowly on low heat.

Note :- If using fresh edamame beans, add them to the pot towards the last 3-4 minutes of cooking, so that they steam with the lentils.This will ensure that they remain green & crunchy. 

Once cooked, put the stove off and let the lentils & edamame sit covered for another 5-8 minutes till they cool down a bit. Fluff gently using a fork and let them cool off completely. At this point, if you want to make the salad later, you can refrigerate the lentils in air tight containers for 1-2 days. 

Assembling the Salad – In a medium bowl, toss the cooled lentils & edamame with the chopped vegetables, mint, cilantro & green chillies. Squirt lemon juice, add red pepper flakes, olive oil (if using) and salt to taste. Combine well and serve at room temperature.

Brunch · Salads/Soup

Saffron & Mint Chickpea Stew

Soups & Stews are my favorite things about winters. The thought of getting a chance to spend hours in front of the stove coupled with an aroma that fills up the house as spices simmer drives me nuts (in a good way). With nip in the air finally knocking here, I was thrilled while I made season’s first batch of stock & soup few days back followed by this slow cooked chickpea stew.

Store bought stocks & soups never excite me, I m the kind of girl who is crazy about fresh ingredients even if it requires heading an extra mile to get those. Can you believe that I have never bought canned chickpeas or any other beans for that matter? Nothing against them, but having grown up seeing mom soak the beans overnight, boil them next day & then use them in her recipes, even with ready-to-use options available here, I never feel like harnessing them.Somehow..

Anyhow, coming back to the recipe, bean based stews are best options for me when wanting to eat light as well as comforting. Few of you might have already guessed that this stew is heavily inspired by classic moroccan flavors – saffron, cumin, mint & black pepper make it hearty and add the required warmth for the winter season. Saffron & turmeric combined with chili powder is what gives it the lovely yellowish-golden color, nothing less than sunshine during those cold evenings. This is the kind of food, which is perfect for this time of year when I want to curl up in a blanket and watch a movie while eating.Don’t be bogged down by the long list of ingredients, they are mostly available in your pantry 🙂 The stew is incredibly healthy (no meat/less oil) and will leave you satisfied to the tee…trust me

We eat it more as soup with crusty bread than as main dish. For those reasons, I like to keep the gravy slightly thinner (so that we can slurp). However, this can very well serve as a main dish with rice or flatbreads. I particularly like to add starchy  (root) vegetables to this recipe coz those pair up delicious with chickpeas. Choose the veggie (s) you like (carrots, butternut squash, sweet potatoes etc ). The recipe does not need any baby-sitting while it cooks in. And like ALL stew recipe, I need not mention that leftovers tastes all the way better..try it!

Printable Recipe

Ingredients (Serves 2-3)

If using dried chickpeas: –

  • 1 cup dried chickpeas, soaked in 3 cups water overnight or at least 8 hours & drained
  • 2 cups water for boiling the chickpeas
  • 1 tsp salt
  • 1 tsp oil

Note: – Skip the above step if using canned chickpeas and substitute with precooked ones.

  • 2 medium potatoes, cut into 2″ cubes
  • 3 tbsp mustard / olive oil
  • 1/2 cup finely chopped red onion
  • 2 bay leaves
  • 1″ cinnamon stick
  • 2-3 cloves
  • 4 cloves garlic, grated
  • 2″ fresh ginger shoot, grated
  • 1/2 tsp each fennel, coriander seeds, black peppercorns, lightly pounded in mortar pestle
  • 1 tsp cumin seeds
  • 1/2 tsp turmeric powder
  • 1.5 tbsp red chill powder (adjust to tolerance)
  • 2 large roma tomatoes, chopped
  • 1/2 cup plain yogurt, slightly sour
  • 2 tsp saffron dissolved in 1/4 cup luke warm water
  • 5-6 fresh mint leaves, chopped fine
  • 2 Thai green chilies, finely chopped (optional)
  • 2 tbsp fresh lemon juice
  • Salt to taste
  • Chopped Cilantro/Mint leaves for garnish

Method: –

Boil the soaked chickpeas in 2 cups water + 1 tsp salt + 1 tsp oil in a pressure cooker or in a covered pot until 90% tender. If using a pressure cooker, cook on medium-high for approximately 10 minutes & 2 whistles. If using a covered pot, on medium-high heat, this should take 30-35 minutes. Note: – Chickpeas come in all sorts of sizes; the time that I have given is for the small beans.Once boiled, drain the chickpeas & set aside. Reserve the water & mix it thoroughly with yogurt. Set aside.

Heat oil on high in a 3-quart Dutch oven or heavy-bottomed pot (with lid). When oil gets smoky, add chopped onions, cinnamon, bay leaves & cloves to the pot. Sauté for about 6-8 minutes or until the onions are translucent but not browned. Next, add ginger, garlic, pounded fennel, coriander, black peppercorns and cumin to the pot.Cook for about 30 seconds or till you start smelling the spices. Reduce heat to medium and add the turmeric & chili powder next along with chopped tomatoes. Cook, stirring occasionally, until you see oil separating on sides of the pan. About 8 minutes.

Next, add the potatoes, boiled chickpeas to the pot along with yogurt mixed with water. Check the salt (remember that chickpeas were boiled in salted water) and adjust. Also depending desired gravy consistency, adjust the water in the pot. As a thumb rule, water should be enough to cover the contents as they cook. Cover the pot and let come to a boil. Once boiling, reduce the heat to low & let cook till potatoes and chickpeas are tender. About 12-15 minutes. You will need to occasionally stir.

Just when the potatoes & chickpeas are fork tender, add the saffron dissolved in water along with chopped mint & green chilies (if using). Cover and let simmer for another 8 minutes. Remove from heat & add lemon juice. Garnish with chopped cilantro or mint leaves.Serve over couscous, rice or with bread.

Enjoy & Thanks for Stopping by!