Gram/Chickpea Flour Chocolate Banana Bread

This nutritious banana bread is protein rich, fibre rich and is 100 % gluten free. It made with besan/gram/chickpea flour, is aromatic with ghee & green cardamom and has a double dose of chocolate. It is nut free (though you can add nuts), eggless and one bowl. Perfect for breakfast or snack any time of the day.

Banana bread is a favorite in our house and since the kids love sweet breakfast,I make it every other week. There is always a peace of mind when there is banana bread in the fridge especially during weekdays when the morning rush is a real thing!

Chickpea flour or besan is one of the most loved flour in north indian homes, second only to whole wheat flour. It is versatile, and perfect for both sweet and savory dishes. Chickpea flour is high in soluble fiber which makes it nutritious. I make nankhatais with chickpea flour all the time but this was the first time I baked a cake with it. And it was surprising as to how well this loaf came out.

It took me few attempts to get this recipe right. I went through inspiration from the internet but ultimately came up with measurements and swapped ingredients suited to the tastes of my family. The bread isn’t overly sweet and has an amazing texture. As with banana breads, it tastes better the next day.

Now the question ringing in your mind ever since you started reading 🙂 How does it compare to regular banana bread made with all purpose flour? The answer – Quite well! It does taste different, but only slightly. Not bad at all! There is an aftertaste of besan but its very nutty & pleasing. I am a convert! I would pick this wholesome recipe over a regular banana bread made with regular flour especially since the kids often consume it as first meal of the day.The husband who isn’t a big fan of alternative flour baking, LOVED it.

You can easily make this recipe vegan but substituting neutral oil in place of ghee and using plant milk instead of dairy milk. The addition of cardamom and ghee together makes it taste like indian mithai (sweets) and we love it. However good quality vanilla or cinnamon will work great as well. A very doable, make ahead breakfast recipe for next morning while you are making dinner in the evening. It is one bowl and the ingredients are easy to find and few.

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Gram Flour Chocolate Banana Bread

One bowl glutenfree, eggless and double chocolate banana bread made with besan/chickpea flour, cocoa and ghee. It is scented with ground green cardamom, is super moist and tastes better the next morning.
Course Breakfast, Dessert, Snack
Cuisine American, Indian
Prep Time 20 minutes
Cook Time 45 minutes
1 hour 5 minutes
Servings 1 loaf (8 by 5 inch)

Ingredients

  • 450 g mashed bananas , from about 3 large very ripe bananas
  • 90 g raw sugar
  • 1/4 cup melted ghee
  • 1/3 cup whole milk
  • 3/4 tsp cardamom powder
  • 175 g besan(gram flour /chickpea flour) use superfine variety
  • 1/3 cup unsweetened dark cocoa powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3-4 tbsp baking chocolate chunks I used 70% dark chocolate chunks or use chocolate chips

Instructions

  • Preheat oven to 350F. I used a 8 inch by 5 inch nonstick loaf pan to bake this bread, since my pan was nonstick I did not need to spray or line it with parchment paper. If you are using a regular loaf pan, line it with parchment paper with bit of an overhang so that the loaf is easy to take out.
  • In a large bowl, add the bananas, raw sugar, ghee and milk. Whisk very well for 2-3 minutes until you all the raw sugar granules have dissolved.
  • Place a sieve on top of the bowl and add besan, cocoa, baking soda and salt. Sift the flour mixture over the wet ingredinets. Do not skip sifting coz besan is usually lumpy and it will make the bread batter lumpy.
  • Add the cardamom powder. If using nuts, add them right now. Using a soft spatula, gently fold and mix everyrhing together until its cocoa color. Dont over mix.
  • Transfer the batter to the loaf pan and smoothen the top using a flat spatula. Scatter chocolate chunks on top.
  • Bake for 44-49 minutes or until a skewer inserted in the center of the loaf comes out clean. I baked mine for 45 minutes. Note that the baking times will differ depending on the size of baking pan as well as oven.
  • Once baked, let the loaf cool in the pan for 10 minutes. Pull out of the pan and transfer to a cooling rack and let cool down completely.
  • Slice using a sharp knife and enjoy. You can store leftovers in fridge for 2 days or freeze upto 3 months.

Notes

  1. You canned chopped walnuts or almonds to the batter. 
  2. Use very ripe and sweet mashed bananas, else your bread wont be as sweet.
  3. Instead of cardamom, you can use cinnamon as well. 
  4. If you are making for kids and arent a fan of dark chocolate, use regular cocoa powder and chocolate chips in the recipe. 
  5. You can make easily make it vegan by substituting neutral oil and plant based milk. 

Indian Spiced Chicken Avocado Burgers

If you love spiced burgers,then this recipe is for you. These chicken patty burgers are juicy and tender and loaded with spices (but they aren’t hot). Homemade chicken burgers dont have to be boring. These are full of lot of textures and flavors throughout.

I skip the cheese altogether but ofcourse you can add cheese slices if you want. Instead I rely on the naturally fatty and creamy avocados and add them two ways. There is garlicky mashed avocado spread on the bottom brioche bun which is topped which a flavorful ground chicken patty and then for extra texture I add onions, pickles and lemony diced creamy avocados.You won’t miss the cheese I promise.

Whenever you are choosing ground chicken for making burgers, always avoid ground chicken breast – it cannot stand the high heat of cooking and becomes very chewy. I go for a dark meat ground chicken which I get from my butcher but of course I have seen variety of ground chicken in the super stores. You can use ground turkey as well. Coming to avocados, the only thing to be kept in mind is to cover them in lime or lemon juice immediately.

Burgers are very easy to make. Really! These burgers are a huge hit with the kids. They are lunchbox friendly as well. If you add right amount of lemon juice to the avocados and wrap them well, they are good for a 3-4 hours. I like adding micro greens but you can add lettuce as well.

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Indian Spiced Chicken & Avocado Burgers

Super Flavorful Indian Spiced Chicken Burgers packed with onions, tomatoes and avocados on a buttery brioche bun.
Course Main Course
Cuisine American, Indian
Prep Time 15 minutes
Cook Time 20 minutes
Servings 6 burgers

Ingredients

For The Chicken Patties

  • 1 tbsp olive oil
  • 1/2 cup onion, finely chopped
  • 4 garlic cloves, finely chopped
  • 1/2 inch fresh ginger,finely chopped
  • 1 tsp coriander powder
  • 1/2 tsp cumin powder
  • 2-3 thai bird green chilies, adjust to tolerance
  • 1 tsp garam masala powder
  • 1 lb (450gms) ground chicken, room temperature (dont use ground chicken breast)
  • 3 tbsp cilantro, finely chopped
  • 3-4 leaves fresh mint leaves
  • 1.25 tsp salt

For Avocado Mash

  • 1 large ripe avocado
  • 1 fat garlic clove, minced
  • 1 tbsp very finely chopped scallions
  • 1 tbsp lemon juice
  • 1/4 tsp salt

For the Burgers

  • 4 to 6 brioche buns
  • 1 large ripe avocado, diced
  • Onions, tomatoes, dill pickles, micro greens

Instructions

Making Chicken Patties

  • Heat up 1 tbsp oil in a skillet. Add onions, garlic, ginger, chillies, spice powders all at once to the oil. Saute for 4-5 minutes on low medium heat until you see that there is no moisture in the skillet. Take off the stove and cool down slightly.
  • In a large bowl add the ground chicken, cilantro, mint, salt and the cooked onions and spices. Using a spatula or your hands, gently mix everything together. Cover and let stand for 10 minutes.

Make the Avocado Spread

  • Peel and de seed 1 large avocado. Place it in a wide bowl, add the garlic, salt, lemon jucie and scallion. Using a fork mash the avocado.
  • Dice the second avocado and toss it with some salt and lemon juice. Keep ready.
  • Prepare the onions, tomatoes etc while the ground chicken is resting. Also brush the broiche buns on the inside with melted butter. Keep ready.

Make the Burgers

  • Divide the ground chicken mixture into 6 equal portions. Oil your hands lightly and roll the portions into a ball. Pat the balls using your palms and fingers to make an evenly thick patty. Repeat till all the patties are formed. Do not make very thick patties to start with since these swell up while cooking.
  • Heat up a grill or cast iron pan and oil it liberally.You can use a nonstick pan as well. Place the chicken patties 3 at a time on the pan and let cook. Cook for 3-4 minutes each side on low medium heat. Cover them for a minute or so towards the last minute to make sure that the chicken is cooked through. Adjust the time depending on how thick or thin your chicken patties are or the quality of your ground chicken.
  • Side by Side toast the brioche buns on the skilllet.
  • To build the burger place the botton bun on a board and spread the avocado mash on it. Next place the onion and tomato slices. Place the cooked chicken patty on top and add a few pickles. Add a few spoon fuls of diced avocados followed by micro greens. Place the top bun. Assemble all the burgers in the same fashion. Serve with french fries and beer.Enjoy!

Yellow Curry Salmon Bowl

Disclaimer :-This post is sponsored by Bluehouse Salmon. I was sent over the salmon to try but the recipe, images and opinions are my own.

After Indian cuisine, my next favorite has to be Thai cuisine. Whatâ€s not to love! What I am drawn to the most is how the spices and herbs used in both cuisines bear resemblance to each other but the flavor profile of dishes is so unique.

No points for guessing that the myriad of Thai curries are my favorite! I love using seafood with fresh vegetables in the curries and this soupy yellow curry bowl is cooked often in our home. The moment I saw Bluehouse Salmon, I knew that the fresh fish would be so amazing in this week’s yellow curry.

Bluehouse salmon are land raised in Florida practicing sustanability. Think of Bluehouse like a greenhouse. In their land based Bluehouses, salmon farming is done observing ethical practices, as a result, we can feast while our oceans thrive. Their salmon is always fresh, never frozen, antibiotics & hormone free and has a super taste.

I only have good things to say about this salmon. Being a seafood lover to the core, I have tasted numerous kinds of salmon and trust me I can differentiate. The taste of this fish is clean and rich. You really feel like eating something that is good for your body and mind (cue all the omega acids).After cooking, the salmon turned out to be firm yet buttery. It was nicely moist and flaky and not dry at all. With different kinds of colorful vegetables and steamed jasmine rice, this soupy bowl of superfood salmon goodness is satiating, wholesome and delicious all at the same time. 

Making Thai curry bases from scratch can be time consuming especially on weeknights. So I use store bought yellow curry paste when I am in a hurry but I pep it up using shallots, a fresh pounded paste of ginger, garlic and fresh turmeric. While the curry base simmers, I prep the vegetables. The rice can also cook in the same time if you start them at the beginning of cooking. If you plan a bit and with little help from the store, this amazing meal can be prepared in 30-40 minutes. 

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Salmon Yellow Curry Bowl

Thai Yellow curry Salmon, vegetables and jasmine rice served in a soupy bowl.
Course Main Course
Cuisine Thai
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4

Ingredients

  • 4, 6oz Bluehouse Salmon Portions
  • 1/2 tsp turmeric powder
  • 2-3 tbsp tbsp cooking oil, divided
  • 1 shallot, finely chopped    
  • 1 tbsp garlic-ginger-turmeric paste (simply pound 2 garlic cloves, 1/2 inch knob of ginger and a tiny knob of fresh turmeric using mortar & pestle)
  • 2 Thai bird chilies, slit (adjust to taste)
  • 2-3 tbsp yellow curry paste, adjust depending on how strong you like the curry taste
  • Salt to taste
  • 1 cup water (adjust how you like the consistency)
  • 1 can unsweetened full fat coconut milk (400ml/14floz)
  • 2 tsp sugar, (adjust to taste)
  • 1 tbsp lime juice, or to taste

To plate

  • 1.5 cup blanched vegetables (I used asparagus, broccoli, sliced mushrooms, baby corn and red bell pepper)
  • Cooked Jasmine rice
  • Garnishes – Chopped cilantro, chilies etc, lime wedges

Instructions

  • Rub the salmon with turmeric, salt and pepper. Add 1 tbsp oil to a heavy and wide pot, let heat and sear all the salmon portions carefully on both sides. Do not cook through. 2 minutes each side is good enough. Transfer to a plate and keep nearby. 
  • Add 2 tbsp oil to the pot. Once the oil is hot, add the shallots and chilies and cook for a minute or so. Add the ginger garlic turmeric paste next. Sauté for 30 seconds till you smell a nice aroma. 
  • Next, add the yellow curry paste and sauté in oil for 2 minutes, stirring regularly. Add the coconut milk next along with water.Add the salt and sugar as well. Bring to a very slow simmer, it should not boil. 
  • Once simmering enough, carefully add the seared salmon. Let simmer on low for 8-10 minutes (adjust time depending on how thick your fish portions are). Finish with limejuice and chopped cilantro. Switch off the stove and let the curry rest for 10 minutes. 
  • To Plate :- Take a wide bowl. Place salmon, scoop of rice and blanched vegetables. Pour over about 1 cup of warm yellow curry. Add a lime wedge, jalapeno slices and cilantro. Serve warm. Enjoy!

Mango Royale

Mango Royale or Mango Icebox cake is a Fillipino layered dessert made with graham crackers, fresh mango and sweetened whipped cream. Its an incredibly easy dessert to make and perfect for summer. In my version, I use coconut biscuits(cookies) instead of graham crackers and add a little desiccated coconut to keep the mango-coconut theme going. Cloud like whipped cream scented with ground green cardamom and bites of luscious ripe mango make this easy peasy dessert so delightful.

What are Ice box cakes? Icebox cakes are simply cookies and whipped cream layered together with nuts, chocolate or seasonal fruit and chilled for a long time or frozen overnight. The cookies get soft after absorbing the moisture from whipped cream and the cake can be cut into neat slices. They are a fun thing to make with kids since no baking is involved. You can add fresh fruits or any kind of cookies or flavors to create the profile you like.

These cakes are rich and decadent but very delicious. They are messy to eat and I think thats how they are supposed to be enjoyed. These cakes need a handful of ingredients and are really a fun dessert to put together with kids. You can freeze them like a an ice-cream, slice and serve or chill them till the cookies are set and soften.

Use saffron to flavor the whipped cream, it pairs very well with mango. You can use marie or digestives as well in place of coconut biscuits. Th only thing to keep in mind is to not overly whip the cream. It should be whipped to soft peak consistency.

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Mango IceBox cake

A layered coconut coockies, whiped cream amd fresh mango dessert.
Course Dessert
Cuisine Fillipino, Indian
Prep Time 20 minutes
Servings 6 servings

Ingredients

  • 1.5 cup heavy whipping cream, very cold
  • 1/2 cup condensed milk, cold
  • 1/2 tsp ground green cardamom
  • 18-20 Nice Coconut Cookies (or 10 full graham cracker sheets)
  • 2 cup diced ripe mangoes
  • 2-3 tbsp dessicayed coconut, lightly toasted

Instructions

  • In a large bowl add the whipped cream amd whip it on low for 3 minutes.
  • Add cardamom powder and slowly start adding condensed milk in parts and whipping at the same time till very soft peaks are formed. Takes about 3-4 minutes on low medium speed of hand beater. If you feel that the cream is getting warm, immediately refrigerate it for 30 minutes and continue again. More chilled the cream, better it whips.
  • Line the container in which you want to make the cake. I used a 7 inch by 7 inch (4.75 cup) glass container. Use ny kind of baking tray or cake pan, rectangular is better since then you wont have to break the cookies to fit.
  • Add a layer of cover to cover the base, followed by 1 inch layer of whipped cream smoothen out with a spatula or back of spoon, sprinkle some desiccated coconut and then add about 1/2 cup diced mangoes. Repeat to form 3 or 4 layers depending on how thick you like the cake finsihing with cream layer on top.
  • Cover with a cling film amd chill the cake for atleast 6 hours. You can freeze it as well overnight. I like chilled version more, its softer, if you like to freeze it, peel away the parchment, slice off using a sharp knife and then let it thaw for 10 minutes since that makes it melt in the mouth 🙂
  • Slice and serve. Enjoy!

Keema(Minced Meat) Bhari Mirch(Peppers)

Delicious peppers stuffed with minced meat. A delicious low carb dish which can be made with leftover keema or with a fresh cooked minced meat masala. The ground meat is stuffed in pasillo chllies and baked off, you can add a few shreds of cheese if you like. I serve them warm drizzled with a garlicky cumin yogurt slurry. A hearty indian meal which is a hit with family.

During summers, I am on a look out for light yet hearty lunches which are not necessarily salads and these peppers are just the right answer. Stuffed peppers are a classic comfort food in many cuisines and here instead of the bell peppers, I like using zesty pasilla chillies which are not hot but have lots of peppery flavor. You can cook the keema fresh and cook it a bit ahead as well and at the time of serving just stuff and bake in oven.

Some tips and variations to try in this recipe depending on how you like.

  • Choose long and firm peppers which are not wrinkled and have fresh stems. Look for dark green ones since they have better flavor.
  • Seasoning the peppers with a little bit of salt and oil and letting them stand for 10-15 minutes brings about good flavor in their flesh.
  • Protein – Use ground chicken or ground beef.
  • Vegetables- If you wish, you can add a few extra vegetables like bell peppers or peas to the ground meat. One small potato mashed with the mince tastes really good.
  • Grains- Mix some cooked rice or quinoa with the keema before stuffing.
  • Serve with a side of rotis for a full meal. They taste amazing with rotis.
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Keema Bhari Mirch (Ground Meat stuffed peppers)

Tender pasillo chillies stuffed with indian spiced keema or ground meat filling. Serve with garlic mint yogurt or wamr rotis.
Course Main Course
Cuisine Indian, Mexican
Prep Time 15 minutes
Cook Time 30 minutes
Servings 12 stuffed pepper halves

Ingredients

  • 6 pasillo chilies, sliced lengthwise and skin & seeds removed
  • 2 tbsp oil
  • 1 tsp cumin seeds
  • 1 small bay leaf
  • 1 black cardamom
  • 1 pound ground meat (choose chicken, lamb, or beef)
  • 1/2 cup chopped onions
  • 1.5 tbsp ginger garlic paste
  • Spice blend(recipe below)
  • 2 large tomatoes, finely chopped
  • Pinch of sugar
  • Salt to taste
  • 2 tbsp chopped cilantro & fresh mint
  • 1-2 tbsp shredded cheese (optional)
  • Oil for brushing or cooking spray

Spice Blend

  • 1/2 tbsp corinader powder
  • 2 tsp chilli flakes(adjust to taste)
  • 1/4 tsp ground cinnamon
  • 1/4 tsp turmeric
  • 1/2 tsp garam masala

Instructions

  • In a small bowl, add all the powdered spices, mix well and keep ready.
  • Preheat the oven to 350F. Spray the insides of pepper with oil and sprinkle salt and pepper. Let stand.
  • In a heavy skillet/pan, warm up the oil and crackle the cumin seeds, bay leaf and cardamom. Add the chopped onions and cook them for 3-4 minutes till they are soften but not browned.
  • Add the ginger garlic paste and the spice blend we made. Saute for 30-40 seconds. Add the tomatoes & sugar next and cook them with the spices for 3-4 minutes on medium heat till you see oil seperating.
  • Add the ground meat, break it using a spatula and mix well with everythhing. Cover and cook for about 8 minutes till the meat is browned and has released its water. Open the lid, sprinkle the salt and then saute (bhuno) uncovered for another 8-10 minutes till all the liquid has evaporated. You will see that the meat is much deeper in color and the fat has started to release a bit. Dont dry the meat completely since it has to bake in the oven.
  • Take it off the heat, pic out the bay leaf and cardamo, mix with cilantro and mint. (At this point you can mix boiled potatoes or cooked rice) Taste and adjust the salt.
  • Divide the warm meat mixture evenly between the peppers. You might have some leftover meat.
  • Lay the peppers in a single layer on a baking sheet.Bake for 20-22 minutes. If you are using cheese, take out of the oven, top with cheese, return to the oven and bake for 5 more minutes till cheese has melted.
    These taste good if they have a slight bite. Dont overbake. Serve warm.
  • For the Yogurt Slurry – Mix 1 cup yogurt with 1/3 cup water. Grate 1-2 garlic cloves, 1/2 tsp roasted cumin powder, fresh lemom juice and 1 tbsp chopped fresh mint leaves and add to the yogurt. Mix well.

Notes

  1. This recipe makes 12 pepper halves which isn’t easy to finish in one go unless you are serving to a big family. I store the leftovers, they taste good for next 1-2 days. Reheat for 5 minutes in a toasted oven. 
  2. If you are topping with cheese, just top the ones you are going to consume right away. 

Oats Spinach Muthiya

Muthiya is a traditional healthy Gujarati(western India) snack made with different kind of flours, vegetables and spices. The dumplings are steamed and then quickly pan fried in a tempering of sesame & mustard seeds, curry leaves and lemon juice. The balance of flavors is impeccable- sweet, spicy, tangy, yum! These irrestible, soft and crispy savory bites are good for breakfast or any time snack.

My recipe uses oat flour and chickpea flour skipping the wheat flour(which is traditionally used).The recipe is vegan and gluten free. “Mutthi” or a making a fist how the dumplings are shaped traditionally and that’s why the name. You can make fistfuls or make oval shape dumplings of dough or make long rolls and slice them(that what I find easiest to do).

Oat flour & besan dough studded with vegetables – I like to use grated lauki(opo squash) & loads of spinach and with a kick from fresh ground green chillies and ginger, these dumplings are super flavorful.

A few things to keep in mind when you make muthiya:-

  • Don’t make a very dry or a very soft dough. Since we are adding grated lauki, due to salt, the juices will be released and that’s majorly enough to bind the dough once you start squishing. Add a tablespoon or two of water if needed or you can use a dollop of yogurt as well (gives it a very good taste).
  • You can substitute lauki(opo squash) with zucchini or finely grated cabbage. Instead of spinach you can add methi (fenugreek) leaves or a combo of leafy greens.
  • Don’t make a very large batch. In my opinion, as compared to dhokla, these don’t store that well after getting pan fried, make a small batch and consume right away or same day. However, the steamed muthiya can be sliced and frozen. I make them a night before many times and temper when I am about to serve!
  • I like to grind my own oats and not grind them super fine. The texture of the muthiya is great that way. I find that using store bought oat flour makes them a bit sticky. You can substitute oats with wheat flour as well if you wish.
  • You can steam the muthiya in Instant pot as well. Find the recipe here which explains the IP method well.
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Oats Spinach Muthiya (Vegan & Glutenfree)

A popular gujarati snack made with oats, chickepea flour and vegetables like spinach & bottle gourd. Pairs beautifully with chai.
Course Appetizer, Breakfast, Snack
Cuisine Indian
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 40 minutes

Ingredients

For the Muthiya

  • 1/2 cup ground oats (dont super fine)
  • 1/2 cup besan(chickpea flour)
  • 3/4 cup finely chopped spinach
  • 1/2 cup grated lauki (opo squash)
  • 1 tsp cumin powder
  • Pinch of ajwain seeds
  • 2 tbsp ginger green chilli paste ,simply pound 1.5 inch knob of ginger and green chilies in mortar pestle
  • 2 tsp coriander powder
  • 1/4 tsp tumeric powder
  • 1/2 tsp red chilli powder
  • 2 tsp sugar
  • 1-2 tbsp fresh lemon juice
  • 1/4 tsp baking soda
  • 3 tbsp oil
  • Salt to tatse
  • water or yogurt (if needed)

For tempering

  • 3 tbsp oil
  • 1 tsp black mustad seeds
  • 1 dried red chilli
  • 2 tsp white sesame seeds
  • 6-8 curry leaves

To sprinkle

  • Sugar, Lemon Juice, Cilantro, Grated coconut(optional)

Instructions

  • Brush a little oil on the base of your steamer basket or dish. Set up your steamer arrangement by filling it with water and keep it ready to go.
  • In a large bowl, add all the ingredients listed under "Muthiya" except water. Gently start squishing everything to combine. The lauki and spinach will start releasing their juices and you would be able to almost bring the dough together. If needed, add a tablespon of water at a time to form a firm yet soft dough. You can use yogurt in place of water as well. Dont knead the dough too much. Once a ball is formed, dough is ready.
  • Cover the dough with a cloth and rest it for 10 minutes. Meanwhile start your steamer so that the water is boiling when you are ready to steam.
  • Divide the rested dough into two portions. Shape the dough into thick logs.
  • Place the logs in the steamer. Make sure that the water is boiling when you place the logs. Steam for 18-20 minutes until a skewer when inserted in the middle comes out clean.
  • Switch off the stove and let sit covered to continue cooking in residual steam. After about 10-12 minutes when the logs are cool to touch, using a sharp knife, slice the logs into small portions. Use knife in a saw manner so as to not squish when you slice.
  • In a wide pan, add the oil for tempering. Crackle dried chilli, mustard and sesame seeds. Add the curry leaves, they will splutter. Place the sliced muthiya in a single layer in the tempering. Let pan fry for 3 minutes. Flip and repeat on the other side.
  • Once the muthiya are pan fried lightly, switch off the stove. Sprinke sugar, lemon juice and chopped cilantro. Add the grated coconut if using.Serve immendiately!

Pudina (Fresh Mint) Paratha

Growing up, parathas, plain, stuffed or spiced with all sorts of herbs and spices were one of the most regular things that mom made for us. I do the same now, parathas are a huge staple in our house, made probably more than any indian other flatbread. The kids love them with curries, in wraps and as a quick snack on its own.

These pudina paratha are flaky, fragrant & layered and pair well with just about anything. Pudina translates to “mint” and paratha is unleavened flatbread very popular in northern parts of India. With creamy mughlai curries they are just amazing, the hints of cooling mint flavor of these parathas complement the rich sauce very well.

Whenever I have a bunch of fresh mint to finish, I usually make a dough and make them layered laccha paratha style. Its so good on its own as well and gets better next day. I know many people like freshly made rotis or parathas but we love them anyhow, fresh or a day old. You can shape them circular or make triangle parathas as well if you dont want to make layered or are in a hurry.

I like a combination of fresh mint with cumin, ginger, fennel and a little chaat masala. The ginger is so good in here with chaat masala. Sometimes I add dried mint, sometimes I dont, I find dried mint a bit chalky and prefer using fresh mint as much as I can. The recipe is very straightforward and really its all about making a flavored dough, resting it and turning it into parathas. Read it below.

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Pudina(fresh Mint) paratha

Whole wheat flour parathas pacjed with flavor of fresh mint and spices. Pair well with curries of any kind. Or use as a wrap.
Course Main Course
Cuisine Indian
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 6 parathas

Ingredients

  • 1/2 cup heaped (20 gms) tightly packet fresh mint leaves , finely chopped, use just the leaves, save stems for something else.
  • 2 cup whole wheat flour (atta)
  • 2 tbsp besan (chickpea flour)
  • 2 tbsp oil
  • 1 tsp cumin seeds
  • 1/2 tsp coarsely crushed fennel seeds
  • 1 tbsp very finely chopped ginger
  • 1 tsp chaat masala
  • 1/2 tsp dried mint
  • 1/2 tsp salt (or to taste)
  • 2/3 cup water or as needed
  • 3-4 tbsp oil or ghee (for rolling the laccha paratha)
  • dry flour needed while rolling
  • oil for cooking

Instructions

  • In a mixing bowl, add the ingredients – flour, besan, mint(fresh & dried), spices, 2 tbsp oil and salt. Using your fingers mix everything well.
  • Now start adding water in parts. Initially you can add ½ cup water. Thereafter, the amount of water required depends upon the absorption quality of the flour.
  • Mix and begin to knead the dough. Add water as needed and knead for 3-5 minutes to make a smooth and firm dough. It should not be very loose or sticky. I used about 2/3 cup water.
  • Cover the dough and let rest for 30 minutes.
  • Divide the rested dough into equal portions and using your palms make them into medium sized balls. You can make them larger if you want thicker parathas.
  • Place the dough ball on a rolling surface and sprinkle some dry flour on both sides.
  • Roll the dough into a large thin circle of about 10 inch diameter. Dont worry about the shape right now, it should be thin.
  • Brush oil on the top surface(you can sprinkle a little more chaat massala if you wish) and begin to fold from edges like a hand fan, making thin pleates on top of each other.
  • Once there is a thick pleated long roll of the dough, fold it inwards like a spiral into a circle dough ball. Press down lightly, sprinkle dry flour.
  • Meanwhile, set a tawa to heat up on medium high stove. Roll the dough ball to a paratha of 6 inches. These will be slightly thick.
  • Place the paratha on the hot tawa. Keep the flame to medium high. Don't cook on low flame.
  • When you see paratha puffing on the top, flip it. Liberally spread oil on the cooked side.
    Flip and repeat for the second side. After you apply oil. toast nicely on both sides. You can make them crispy or keep them soft.
  • Crush a little before serving, that way the layers separate a bit but this step is optional.
  • Serve them. These keep for 1-2 days well in the fridge as well. Just warm them slightly on a suoer hot tawa before serving.

Dilli Aloo Ki Chaat

Aloo chaat from streets of Delhi is one of the best things. Shallow fried potatoes in ghee tossed with powdered spices, drizzled with chutney and served warm with a little bit of grated mooli (daikon)or onions. The chaat stalls selling this chaat can be spotted from a mile away thanks to the aroma of frying potatoes. If you take a stroll in neighborhoods of Delhi particularly in the evening, you will find a chaat corner frying this chaat on every other block.

Traditionally, they fry the potatoes in ghee and hence the aroma is so amazing. Sweet, spicy, sour and deep fried- this is one amazing chaat recipe which can be quickly whipped to satiate your cravings. It can be a quick snack for any time. Just cut up the potatoes, mix the spices and go for it.

I used a mixture of different potato varieties I could find in store. Sweet potatoes(orange & purple) and regular russet/gold and red potatoes. The naturally sweet potatoes really added so much taste to this chaat, they were my favorite, to to forget the beautiful natural colors they added.

A few things to be kept in mind when making this Chaat:-

Soaking the Potatoes:- Even though I say that this is a quick snack for anytime and really you can cut up potato chunks and make this any time, I suggest planning a bit and soaking the potatoes for at least 3-4 hours. Slice or cut potatoes in chunks , I leave the skin on because it adds a nice flavor, and soak the potatoes in sharp salty water for good 3-4 hours. The water will pull out the starches since starches are water soluble and the salt will season the potatoes in the process leading to a super flavorful potato for frying. Soaking also helps in making the potatoes crispy as the quantity of starches goes down.

Fried potatoes are the key. Shallow fried potatoes usually fried to order in the center of a large heavy tawa(griddle) in ghee give the best flavor. However, if you don’t want to use just ghee, 100% ghee, use a neutral oil like grape seed or sunflower and add a tablespoon of ghee for that particular aroma. Shallow fry on both sides with golden crispy edges for the best taste.

Kind of potatoes. Avoid using a high starch content potato like Russet. In India, usually the winter crop potatoes are the best choice since they are waxy and have a good starch to moisture ratio. Here I used a mix of potatoes- sweet potatoes, purple yams, red potatoes, idaho yellow potatoes and a few slices of russet for a great balance of flavors and textures. Bonus point being that it made the chaat super colorful with multitude of natural colors.

Spices and Chutneys– The best time of add the spices is right after the potatoes come out of the oil.The oil helps in sticking the spices to the potatoes and makes them super flavorful. As for the chutneys, you can add any kind but on the streets, they add tamarind chutney. I add the tamarind chutney, lot of it and instead of green chutney, I add a lot of fresh herbs like cilantro & mint and green chilli slices. Biting into leafy herbs gives the chaat another layer of taste.

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Dilli Wali Aloo Chaat

A spicy sweet sour potato chaat from streets of Delhi. Made with multi color potatoes.
Course Appetizer, Snack
Cuisine Indian
Prep Time 3 hours 20 minutes
Cook Time 15 minutes
Servings 4

Equipment

  • Griddel, Cutting board, knifes, bowls and spoons

Ingredients

  • 3 large size potatoes (1 russet + 1 gold potato+ 1 red potato)
  • 1 medium sweet potato
  • 1 medium purple yam
  • Ghee for frying ,substitute with oil+ghee
  • 2 tsp chaat masala
  • 1 tsp hot chilli powder
  • 1 tsp crushed anardana (dry pomegranate seeds) ,optional
  • 1.5 tsp roasted cumin powder
  • 1/2 tsp Black salt
  • Salt to taste
  • 2-3 tbsp Tamarind Chutney
  • 2 tbsp nylon sev
  • Grated Daikon, Sliced Onions,Green Chillies, Cilantro & Mint leaves, Pomegranate Arils

Instructions

  • Thoroughly wash the poatoes. You can peel off the skin if you wish, I dont. Cut into slices (about 1/4th inch). You can cut in chunks as well.
  • Take a large bowl. Place the potatoes and sprinke 1/2 tbsp of salt. Add enough water to the bowl to cover the poatoes. Soak the potatoes for 3 hours.
  • Drain and discard the water and using a kitchen towl dry out the potatoes thorougly.
  • In a cast iron skillet heat up 2 inches of oil. I recommend taking a wide pan instead of a kadai/wok for frying. Heat on medium heat till you see ripples on the surface.
  • Add the poatoes in a single layer in the ghee. Dont overcrowd the pan, fry in 2 or more batches if needed. Fry on medium high heat till you see that potatoes are nicley browned and are crispy. Use a fork to make sure that they are tender and cooked. Dont overfry, The poatatoes should have a soft inside and crispy outside.
  • Take out the potatoes, dont drain the extra oil. Add the spices powders and chutney immediately. Or you can arranged the potatoes on a plate and sprinkle the spices and chutney.
  • Add herbs, cut up chillies, onions and daikon. Scatter some pomergrante arils and serve warm.

Notes

  1. You cam make this chaat with regular potatoes. 
  2. Feel free to add yogurt and green chutneys if you wish. 

Rajasthani Pyaz Ki Kachori

Deep fried kachoris stuffed with all sorts of fiery filling are are huge hit on festivals. Holi is just around the corner and I made a batch over the weekend, these Kachoris last well for a few days and are an amazing snack or a full meal if you wish to. Kachori is a deep fried, unleavened, stuffed flatbread from northern parts of India and is usually filled with a stuffing of lentils, potatoes, onions or dry fruits(a sweet version) and they are quite popular on festivals.

Pyaz or onion stuffed kachoris are a famous street side snack from the State of Rajasthan in north western parts of India. Rajasthai food is high on spice levels, almost fiery, the desert terrain demands that kind of spice levels in cuisine since it helps survive the brutal heat of summers. These kachoris are no exception. There are full pf punch of spices and I serve them with a hot lehsun mirch ki chutney (garlic- red chilli chutney) which takes them to next level. So so good with a cup of chai for evening snack or brunch on weekends.

The stuffing is made with a full head of onion or two to which fresh ground masalas are added and a little potato for binding. The onion filling is super flavorful with generous dose of hing and coarsely ground cumin, fennel and coriander. If you wish, a knob of this filling is so good even on sandwiches or with parathas. YUM!

Keep the below things in mind when you make kachoris:-

  • The dough should not be too tight or too sticky. We need a firm pliable dough with good amount of moyan(the oil/ghee/shortening that is added to dough while kneading so that the kachoris come out flaky. Keep in mind that the dough is softer than poori dough.
  • Rest the dough for 30 minutes after kneading. In the meantime you can make the stuffing.
  • Fry the kachoris on low heat. Don’t fry on high heat else they want cook inside and will not all all be flaky.
  • A good indicator of a well made kachoris is that their skins are golden brown and have no to few bubbles, this is achieved by patient frying on low medium heat.
  • When you make the stuffing, don’t brown the onions, we just want the moisture to dry out but we don’t want them to be jammy. They should have a bite. I usually mix in a little bit of raw chopped onions so as to pronounce the onion flavor and texture.
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Rajasthani Pyaz Ki Kachori

Deep fried flatbread stuffed with a spicy fiery onion filling
Course Breakfast, Snack
Cuisine Indian
Prep Time 40 minutes
Cook Time 40 minutes
Servings 8 to 10 kachoris

Equipment

  • Mixing Bowls, Saute Pan, Deep Pot/Kadhai for frying

Ingredients

For The Kachoris

  • 1.5 cup all purpose flour
  • 1 tsp ajwain seeds
  • 1/2 tsp nigella seeds
  • 5-6 tbsp vegetable shortening ,substitute with oil
  • 1/2 tsp salt
  • 1/2 cup water (I used 10 tbsp) ,water should not be cold
  • Oil for frying

For The Onion Stuffing

  • 1 tbsp coriander seeds
  • 1 tbsp cumin seeds
  • 1 tbsp black pepeprcorn (adjust to taste)
  • 1/2 tbsp fennel seeds
  • 2 tbsp oil
  • 1/2 tsp hing
  • 1 tbsp finely chopped ginger
  • 1 tbsp besan
  • 1 large onion (yield 1.5 cups chopped onions) dont chop the onions too fine
  • 2 small potatoes, boiled and peeled
  • 2 green chillies, finely chopped
  • 1/2 tsp tumeric powder
  • Red chilli powder ,to taste
  • 1/2 tsp amchoor powder
  • Salt ,to taste

For Lehsun Mirch Chutney

  • 2 heads (20-25) garlic cloves peeled
  • 4-5 dried red chillies (or use fresh red chillies)
  • 1 tsp oil
  • 1 tsp cumin seeds
  • 2 tsp vinegar ,adjust to taste
  • Salt to taste

Instructions

Make the Kachori Dough

  • Combine all the dough ingredients except water in a deep bowl/parat. Mix and rub the flour with palms and finger till you are able to form a loose ball of flour(thsi makes sure that the moyan is right and the kachoris will be flaky).
  • Start adding water slowly and kneading into a soft pilable dough. Your water quantity might be different than mine since different flours have different absoprtion quality. Knead well for 4 to 5 minutes.Cover and let the dough rest for 20 minutes. It will loosen a bit and will be easy to work with.

Make the Onion Stuffing

  • In a small sauce pan, dry roast the whole spices- coriander, cumin & black peppecorns. Cool a bit and grind coarsely. Set aside.
  • Heat 2 tbsp oil in a wide pan. Add asafetida to the oil and chopped 1.25 cups onions. Sprinkle 1/4 tso salt. Keep the heat on medium high and saute the onions for 3-5 minutes untill you see that they are transculent but not mushy or cooked. Dont lower the heat else the onions will get watery. Dont let the onions brown. Cook till the moisture is dry.
  • Add ginger, green chillies, tumeric and red chilli powder next. Saute for a 3-4minutes.
  • Add potatoes, crumble them in the pan as you add, add besan, mango powder and salt to taste.
  • Mix well, and mash potatoes using back of the spoon. Cook for 3-4 minutes.
  • Remove from heat and add the 1/4 cup chopped onion and mix well. Cool down completely.

Make the Kachoris

  • Divide the rested dough into 8-10 equal portions. Set aside a small portion of dough to test the oil.
  • Roll out each portion of the dough into a 2.5-3 inch diameter circle.
  • Place 2-3 tbsp of the onion filling in the center.PInch the extra dough as you close the parcel.
  • Press gently and pat with hands to flatten the kachori, try to make the edges a bit thin.
  • Prick the kachoris 1-2 times with a fork. Keep all the kachoris ready before you start frying.
  • Heat 2-3 inches of oil in a wide pot/kadai over medium-high heat till you see ripples on the surface.
  • Turn the heat to medium-low and wait for 2-3 minutes. to check the temperature of oil, add a pinch of dough, it should noty come up to surface sizzling (oil is too hot). If it comes very slowly(oil is cold). It should rise to the surfce slowly(not very slowly)
  • Slowly slide 2-3 kachoris at a time into the hot oil. Dont crowd the oil.
  • Deep-fry the kachoris till golden.Drain on an absorbent kitchen paper and serve hot with chutney (recipe below) and chai.

Make The Chuntey

  • Soak the dried red chillies in 1/4 cup hot water for 15 mins. Skip this step if using fresh chillies.
  • Place the garlic, vingear, salt and soaked chillies in a blender. Blend to a smooth paste using soaking water as need. Keep pasty dont make too runny.
  • Heat oil in small pan, temper with cumin seeds, add the chutney paste. Mix and cook for 6-8 minutes. Store refrigerated for 2 weeks.