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Salad

Ambuli/Raw Mango Pachhodi or rather an instant raw mango pickle…

Ambuli Pachhodi...

All that I can remember when I eat this is secretly stashing my lunch-bag packed for school with some raw mangoes that fell from our Mango tree during the season. We had two lovely, huge Mango trees at home. “HAD” Sad but true, one very close to the gate & it fell one nasty stormy night blocking the road in front of out house & we lost electricity as it brought down the electricity pole along with it. We had to sit in darkness for almost for a couple of days till the power lines were restored. Sadly the other one had to be cut down 4-5 yrs after the first one fell because of old age.

Ambuli/Raw Mango Pachhodi or rather an instant raw mango pickle

I went to school with a bunch of other kids on an auto-rickshaw. Singing, eating & chattering all the way. Was so much of fun. We were a bunch belonging to different classes. I lived like 10 km away from school. But thoroughly enjoyed jumping into the auto rickshaw & having a ball. 🙂 Yes, coming back to my stash of raw mangoes in the lunch bag, as few of my classmates went home for lunch I would hand it over to them & ask them to mix it up with the required ingredients to prepare this or just ask them to chop it up into wedges & pack some salt & red chilli powder & pack it back to class. Afternoon sessions were then fun… the box with the raw mangoes & the masala were passed around carefully during class & we would devour all of it till we licked our fingers clean. I was allowed to eat this only once in a while as an overdose can make you sick.. Oh such fun days those were, first the secret picking from the ground since mum wouldn’t approve eating too much of it, she would let me carry some approvingly maybe once a fortnight, but then the girls in class would demand for some almost every couple of days :)).

Ambuli/Raw Mango Pachhodi...

This is something that takes me down memory lane.. such warm & fond memories :))) This is easily available in small carts in and around Mangalore & small towns around Mangalore when it is the mango season. It is a very popular snack loved by people from all age groups. Many refer to this recipe as an instant mango pickle. It tastes just like a pickle because it has all the similar flavours other than excess oil & salt.

Ingredients: (Serves 2)        Preparation Time: 5 mins
Raw Mango – Use the variety you like, I always preferred my home-grown variety but now I usually use Totapuri variety.
Tip: Use a variety that isn’t too sour. Raw mangoes which are just beginning to ripen also taste good as they add a lovely sweetness to the sour & the hot recipe.
Asafoetida – a pinch
Red chilli powder – 1/2 tsp, adjust according to you taste
Turmeric powder – a pinch
Sambar powder – 1/2 tsp
Coconut oil – 1 tsp, adds an authentic touch, if you can’t consume coconut oil then add some extra virgin olive oil
Salt to taste

Method:
You can grate or finely chop the raw mangoes. Throw away the kernel & the fibrous covering around the kernel. Throw the chopped or grated raw mango into a bowl, add all the spice powders, asafoetida, salt & oil. Give contents of the bowl a good mix. Dig in to the bowl to check & adjust the salt & spice. That is it your done.. 🙂

If you have some patience, cover the bowl & let the raw mango pieces absorb the salt & other flavours.

Serving Suggestions:
Serve as is, as a side or as a snack.

Ambuli Pachhodi...


Taushe Ullel – Spicy & Tangy, tempered Cucumber salad, Konkani style

Taushe Ullel..

This dish brings back memories of food from our family temple. Each Konkana Family has a family temple & their family God/Goddess. Our family temple is in Kerala, it’s a small village in the border of Karnataka & Kerala. An hours drive away from Mangalore. Most of the major festivals are celebrated together by the people who belong to each temple. Most temples serve food during a Puja related to any festival. Of course there is a trust, people donate money, there are members who are part of the temple trust who are in charge of getting the events conducted smoothly etc. If you are still wondering what I’m talking about then, it’s very similar to a group of people belonging to a particular parish among the Christians & you celebrate festivals by attending service/mass together.

My first memories of eating this is at the temple. My dad is very sensitive to cucumbers, & hence anything related to cucumbers was never prepared at home. He catches a cold the very next day if he had cucumbers. I love cucumbers.. guess you always end up liking something that is rarely prepared at home. A chilled cucumber salad on a hot summer day is just awesome, wouldn’t you agree?? I, always looked forward to eating this dish in the temple & I always made sure I never wasted and ate every bit of it.

Taushe Ullel..

Taushe refers to Cucumber in Konkani. I don’t know what’s Ullel :P, maybe its just another name. Whats in a name.. ?? Anyways, this dish is very flavourful, is crunchy from the cucumbers, hot from the green chilli’s, red chilli’s & ginger added. Coconut adds its sweetness. It’s perfect for hot summer afternoons. I usually prepare this with chilled cucumbers. :).

I have used English cucumbers here for the recipe, hence the seeds would not bother you much. Indian cucumbers have larger seeds & they do bother you a bit when you eat this. So I would suggest you to throw away the seeds if you are using Indian cucumbers.

Please be informed that this has to be eaten in about an hour or two after its put together.Else it can go bad very soon. The cucumbers let out lots of water when they come in contact with salt. So always prepare this just before your ready to have your meal. Also just make the amount that you know you will consume, it’s a shame to waste something as tasty as this.. 🙂

Taushe Ullel..

Cucumbers have so many health benefits. They are high in water content & Vitamin B, the skin is high in Vitamin C. They are an excellent source of silica, which is known to help promote joint health by strengthening the connective tissues. They are also rich in vitamin A, B1, B6, C & D, Folate, Calcium, Magnesium, and Potassium. When mixed with carrot juice, they can relieve gout and arthritis pain by lowering the uric acid levels. Cucumbers are also known to be good for people who are diabetic since it aids insulin production. Also known to reduce cholesterol & helps regulate blood pressure.

Ingredients: (Serves 2) Preparation Time: 15 mins
Cucumber – half of a medium-sized cucumber, chopped into small pieces, skin on, It is traditionally prepared this way… & I prefer it that way, you can opt otherwise
Ginger – half an inch piece, finely chopped
Green chilli – 1 or 2, finely chopped, use according to the type/your tolerance level
Coriander leaves (optional) – 1-2 sprigs, finely chopped

finely chopped cucumber....

For the fresh coconut paste:
Freshly grated coconut – 1/4 cup, I used desiccated coconut soaked in some water..
Dried red chilli’s – 2, roasted in a wee bit of oil
Tamarind – Half a marble-sized ball, make sure there are no seeds
Mustard seeds – half a tsp

For the tempering:
Oil – half a tbsp
Mustard Seeds – 1/2 tsp

Method:
Take a mixing bowl & add cucumber, green chilli’s, ginger & mix well. Keep this aside.

In a mixer/blender jar, add the ingredients mentioned for the fresh coconut paste – oil roasted red chilli’s, tamarind, coconut, the mustard seeds & grind to a nice coarse paste. Add just a bit of water to help you grind the ingredients to a smooth paste. Once the paste is ready, you can begin to smell the lovely ground mustard seeds in the paste…

Freshly ground coconut paste..

Add salt to the paste when ready. Keep aside.

Just before you are ready to serve this dish, heat oil in a tempering vessel. When the oil is heating up, add the coconut paste to the cucumber in the mixing bowl & mix well. Add the mustard seeds when the oil is hot. Let them splutter for a minute, now transfer the tempering over the cucumber. Mix well.

Garnishing: (optional)
Garnish with coriander leaves if required. I did.. 🙂

Taushe Ullel..

Serving Suggestions:
Serve as a side dish with your regular Konkani meal, i.e. with rice, dal & some vegetable.

Taushe Ullel..

If you like this recipe, then you may also like – Tempered Cucumber Raita – South Indian Style, Tzatziki, Alle Chutney/ Ginger Chutney, etc.


Russian Salad…

Russian Salad....

I feel guilty everyday for not being around & posting a new recipe for you… Sigh… something comes up every time I plan on posting something new..

I had mentioned in my previous post about the cooking contest I have on Keli Paan. This is the recipe from Suman Menezes who was the winner of the first contest. Check out the KPCC page for the rules & the next recipe for the 3rd recipe will be up soon… If any of you are interested & want to join in please leave a shout in the comments section – KPCC Journal..

I’m a very salady person, so when Suman sent out this recipe, I was very excited.. I loved all the ingredients… But this entire month was a month called Shravan according to the Hindu calender, cooking & eating Non-veg is a strict No…. No, for those  who are religious & are following this.. hence loads of people opted out & did not participate this time..

Sibani is the winner of this challenge, KPCC 2… We are all waiting for her recipe for KPCC 3… I will update the KPCC Journal page as soon as Sibani sends in her recipe..

I modified the Suman’s recipe a little to suit my taste..

Russian Salad....

For  Suman’s original recipe check the KPCC Journal.

Ingredients: (Serves 2)      Preparation Time: 15 mins
Chicken Breast – 200 gms
Red Apple – 1 large, finely chopped with the skin on
Tinned Pineapple – 3-4 slices, chopped in a similar way like the apple, if you plan to use fresh pineapple, use 1/4 of a large pineapple & kindly note that you may need to add sugar if the pineapple is sour..
Sugar – a pinch, if required
Juice from the Pineapple tin – 1-2 tsp
White vinegar/Extra virgin Olive oil – 1/2 – 1 tsp
Note: Use only one of them, either Vinegar or olive oil
Freshly ground black peppercorns – as per taste
Mayonaise – 1/2 – 1 cup
Parsley (optional) – 1/2 tsp of finely chopped leaves, I used curly leaves Parsley
Salt to taste

Method:
Cook the chicken in some boiling water till done & drain & keep aside to cool. Once cooled, shred the chicken into smaller bite-sized pieces & keep aside.

While the chicken is getting cooked, you can use the time to chop the pineapple & apple.

In a salad bowl, mix the cut fruits along with pepper, olive oil/vinegar & salt to taste. Sprinkle the juice from the pineapple tin & mix. Add the shredded chicken & spoon in the mayonnaise till all the ingredients are lined with the mayonnaise. (I did not use 1 cup entirely, I added as required..) Check if you need to add sugar.

Cover the bowl with a lid or some cling film & chill it in the fridge for at least 30 mins.

Garnishing:
Garnish with finely chopped parsley.

Russian Salad....

Serving Suggestions:
Serve chilled…

Russian Salad....

If you like this recipe, then you may also like – Homemade Olive Lemon Salad dressing…Broccoli & Bacon Salad..Fried Halloumi Pasta SaladEgg & Apple Salad etc.


Homemade Olive Lemon Salad dressing…

Homemade Olive Lemon Salad dressing...

Julia from Kitchenettefinds had posted a salad dressing recipe a while back. The way she had described the dressing was too tempting. Being a huge fan of salads I wanted to try it out. Link to the original recipe. I made a few changes to her recipe though… I gave up the cheese she added & added honey & a garlic clove..

Homemade Olive Lemon Salad dressing...

I tried this variation because lately, I been eating a lot of fatty food.. As I have mentioned earlier.. I’m hooked on to junk food.. or should I say I was hooked on.. that is more appropriate I suppose…. as my junk food intake has drastically reduced now, when I was much younger.. I used to thrive on junk food literally..! A packet of Chakkli’s (South Indian savoury snack) in one hand.. the TV remote or a novel in the other hand.. Chakkli’s used to just vanish in about 20 mins after opening a packet..  & mind you, a packet easily had 20 chakkli’s. We use a lot of stainless steel containers to store snacks at home.. So, later on, during tea time if mum opened the container to eat one or two of those chakkli’s; she would end up opening almost 7-8 containers looking for them.. 😉 & then finally she would come ask me.. :D, after a while she stopped asking me.. because she knew  they were long digested in my tummy… 😛

You would not believe that I have managed to get my father-in-law hooked to potato crisps too..Yes, another favourite !! All this story just to mention that I have turned to healthier snacking options..like salads, couscous, fruits etc. A big No, no to crisps/potato wafers or any kind of deep-fried food. Having said this, I still eat these at moderation.. at times though..

Ingredients: (Serves 4-5)       Preparation Time: 5 minutes
Black olives – 7-8, pitted
Lemon – 1, juice squeezed out
Garlic Clove – 1, peeled
Honey – 1 tsp
Dijon Mustard – 1 tsp
Black Peppercorns (optional) – freshly crushed to sprinkle or use a pepper grinder once you prepare the salad
Salt to taste

Method:
In a blender jar, combine & blend the olive, mustard, lemon juice, garlic clove & honey. Do not add any water. Once the ingredients blend well into a smooth paste as shown, transfer them to a small bowl. Add salt to taste.

Homemade Olive Lemon Salad dressing...

Mix the salad dressing with your favourite greens, tomatoes, onions, shredded carrot, croutons or if you want to indulge a bit, add some mozzarella cubes too. Sprinkle some crushed black pepper to add some spice..!!

I made myself a salad using some different lettuce varieties, cherry tomatoes & red onions.

Homemade Olive Lemon Salad dressing...

Enjoy..! Any left over dressing can be stored in an airtight container in the refrigerator. It should last for a week.

If you liked this, you should check out other salad recipe’s –

Broccoli & Bacon Salad..,

Fried Halloumi Pasta Salad,

SSS (Simple Salad Sticks),

Pasta Mayo Salad,

Carrot Kismoori/ Konkani style tempered Crunchy Carrot Salad.. etc.


Broccoli & Bacon Salad..

Broccoli & Bacon Salad..

Another sunny day in Glasgow.. & its been a good start to my day knowing that I have been featured as the “Chef of the Week” by http://www.erecipe.com. 🙂

Let’s get started with today’s recipe.

Broccoli & Bacon Salad..

K makes a fuss about eating Broccoli, I was browsing through the internet to make something interesting that may help me make K eat some broccoli & I stumbled on this Jamie Oliver recipe. I instantly fell in love with the recipe.I modified the recipe a little as I did not have a few ingredients & could not wait to try this out. For the original recipe – http://www.jamieoliver.com/recipes/vegetables-recipes/broccoli-salad

Well this is the second time I have ended up preparing this one. The first time I made this one K & I ate the entire bowl telling each other that we are just trying it out.. by the time I realised I needed to click a picture of this salad, it was too late..most of it was sitting happily in our stomach.. so you can actually imagine how yummy this recipe is.

 Broccoli & Bacon Salad..

Perfect for a hot summer afternoon..alongside some wine or a cocktail.. 🙂

Ingredients: (Serves 2)      Preparation Time: 10-15 mins
Broccoli – a medium-sized head roughly about 350 gms with the stalk is what I used.
Smoked Bacon rashers – 4-5 slices, cut into bits
Baby Plum Tomatoes – 8-10, each cut into 4 pieces
Fresh chives – 1 small bunch of
Salt to taste

For the dressing:
Garlic – 1 medium-sized clove, peeled & finely chopped
Dijon mustard – 1 -2 tsp, it’s pretty strong so add accordingly
Red wine vinegar – 1 tbsp
Black pepper – freshly ground, add as per your taste
Extra virgin Olive oil – 2 tbsp

Method:
Separate the broccoli florets from the stalk. Cut each floret into smaller ones. Make them as small as possible. Use some tender portions from the stalk, by chopping them into smaller pieces.

Blanch the broccoli, & the tender stems prepared in boiling water which has salt, for just about 60 seconds so that you still preserve some of the crunchiness. Drain them using a colander & use a kitchen towel to take away any excess water. This will help the dressing stick to the broccoli.

Blanched broccoli..

Now fry the bacon bits in a fry pan set to medium heat. As per the original recipe, you need to use oil to fry the bacon, I did not use any oil & let the bacon bits fry in their own fat. I also used a kitchen paper towel to absorb the excess fat once the bits were fried crispy. You can use this fat in your dressing to add more flavour to your salad.

Bacon bits..

Mix all the ingredients for the dressing in a mixing bowl & give it a good mix. Now add the bacon bits, tomatoes, broccoli & chopped chives to the bowl with the dressing. Add freshly ground black pepper & salt to taste. Remember that the broccoli was blanched in salt water.

Mix all of the ingredients together...

Serving Suggestions:
Serve as is. If you want to you can serve along with some crumbled feta cheese by the side.

 Broccoli & Bacon Salad..

Enjoy your afternoon just as I did with this salad with some fruit flavoured water by the side.. 🙂

If you like this recipe, you may also like – Fried Halloumi Pasta Salad, Carrot Kismoori/ Konkani style tempered Crunchy Carrot Salad, Pasta Mayo Salad, more


Fried Halloumi Pasta Salad

Fried Halloumi Pasta Salad...

I love fried Halloumi. Do you know the kind of people who overeat things they like/love & develop an aversion towards it?? Yes, I belong to that category. So Halloumi was in that category for a while :).

Until I came to the UK I did not know much about different types of cheese… I knew a little from the tv shows I watched on travel n living.. I knew people grew fungi on some to savour certain kinds of cheese.. Frying cheese, not heard of that till K told me about it! Halloumi originated in Cyprus.. You got to try it.. The aroma of frying halloumi is just tantalising!

I had bought a packet over the weekend as it was long. I wanted to try something new this time. I always end up frying the Halloumi pieces & eating them along with a glass of wine or beer. Wanted a salad.. something really colourful & filling. So fixed this salad up. Wanted a simple & light dressing (as I was already eating fried Halloumi, so no Mayo or no heavy salad dressings). Its quick & simple, once you have the ingredients around you.

Fried Halloumi Pasta Salad...

There was a task ahead of me, K has been postponing eating salads every time I ask him if he would eat one. He likes eating salads, I know you would think I make horrible salads, that’s the reason. Hell no. I never got down to asking him why though. I think, it’s time to ask the question…WHY? He likes Halloumi, so knew this would be a perfect way to make him eat a long pending salad.

Ingredients: (Serves 2) Preparation Time: 15 mins
Pasta – 1 cup, uncooked, any shape of your choice
Plum/Cherry tomatoes – 6-8, each cut into 2
Rocket leaves – a handful
Garlic – 1-2 cloves, finely chopped
Black Kalamata olives – 6, cut into thin rings
Halloumi cheese – 1 inch piece of a 225g packet
Black pepper – freshly crushed, use as per your taste
Red wine vinegar – 1 tsp
Extra Virgin Olive oil – 1 tbsp or more
Basil – 4-5 leaves, finely chopped
Cooking oil – 1 tsp
Salt to taste

Method:
Cook the Pasta as per the instructions. Use the cooking oil while cooking the pasta. Add some salt to the pasta while its cooking. When the pasta is cooking cut the veggies.

Cut the halloumi cheese into thin slices. Then further chop them into small bits or crumble them with your hands. Heat a fry pan. Set the heat to medium. Fry the halloumi bits, till they turn golden brown. Add the garlic just about 30s before you turn the heat off. Mix well. Let the fried cheese cool down.

Fried Halloumi bits..

Meanwhile the pasta would be ready. Drain the hot water away & add cold tap water to cool down the pasta. Drain all the water away.

Cooked & drained pasta..

In a mixing bowl add the cooked pasta, fried halloumi with garlic,red wine vinegar, olive oil, black olives, tomatoes, rocket leaves, freshly ground black pepper, salt to taste. Mix well. Lastly add basil. Mix well & serve.

Add all ingredients to a mixing bowl..

Tip: If you wish to, you can add some onions & sweet peppers too. The red wine vinegar & the olives add a bit of tangy flavours to the salad, but if you want to go ahead & squeeze some lemon juice.

Fried Halloumi Pasta Salad...

If you like this recipe, you may also like – Pasta Mayo Salad, Egg & Apple Salad, Pineapple, Sultana Salad with chocolate sprinklesmore salad recipe’s.


Steamed tender-stem Broccoli tossed in Olive oil, garlic & chilli flakes

Steamed tender-stem Broccoli tossed in Olive oil, garlic & chilli flakes..

Something quick & healthy after all the dishes with loaded calories that I have posted this week. I love eating salads/steamed veggies. This dish is a no fuss yummy solution to feed small hunger pangs. You can even have this alongside a steak or as a hot salad.

Tender-stem broccoli

Love the lovely green colors of this dish.

Tender-stem broccoli... washed & drained..

The whiff of sautéed garlic & the hint of spice from the chilli flakes added is heavenly, to bring in a tangy twist I add some lemon juice squeezed before serving this.

Steamed tender-stem Broccoli tossed in Olive oil, garlic & chilli flakes..
Ingredients: (Serves 1)      Preparation Time: 10 mins
Tender-stem broccoli – a handful, washed & drained
Lemon – 1 wedge
Garlic – 1 medium-sized clove, finely chopped
Chilli flakes – a pinch
Olive oil – 1/2 tsp
Salt to taste

Method:
Add the washed tender-stem broccoli to a steamer which has been set ready to steam. I used a bamboo steamer. Arrange the broccoli so that there is enough space for the steam to move around.

Place the stems in the steamer... with space for the steam to move around..

Sprinkle some salt on the stems & steam the stems for about 5-7 minutes. Meanwhile, heat oil in a fry pan & sauté the garlic for about 30s. Now add a pinch of chilli flakes & a pinch of salt. Sauté for 10s. Remember to maintain medium heat. Now add the steamed broccoli stems & toss them around for a minute. Turn off the heat.

Garnishing:
Garnish with some lemon juice.

Serving suggestions:
Serve hot as is or as a side with any meat. I sometimes mix this with some cooked pasta for a pasta salad as well.

Steamed tender-stem Broccoli tossed in Olive oil, garlic & chilli flakes..


SSS (Simple Salad Sticks)

SSS (Simple Salad Sticks)

Tried many ways to make your family members eat salads and failed?? These salad sticks may help you make them eat some. 🙂 The same basic ingredients but all together in a cocktail stick. Looks colourful and inviting. They may remind you of Cheese cherry pineapple sticks.  It’s so very juicy & refreshing that you will instantly fall in love with them.

SSS (Simple Salad Sticks)

I had to have my dinner alone last night. Keshav was going to be late from work. Did not want to pick some frozen ready food & indulge. I hate eating by myself so to make myself eat I had to trick myself into coming up with this salad sticks. Yes, at times my stomach growls but the thought of eating all by myself makes me skip my meal. I know it’s not good to skip meals so try tricking myself by preparing different treats. 🙂

Ingredients: (Serves 2)        Preparation Time: 10 mins
Cucumber – a quarter portion of a whole cucumber. Peel the skin if you want to, I left them on
Salad Tomato – 2 medium-sized
Iceberg lettuce – about 5-6 leaves
Mozzarella – half a mozzarella ball or the whole ball depends on how many sticks you plan to make & the size of the pieces you cut them into
Sweet pepper – half of one pointed red sweet pepper else you can use normal red pepper, a small one though
Black olives – 5-6
Extra virgin olive oil – 1 tsp
Crushed black pepper – 1/4 tsp, use freshly ground
Lemon juice – 1/2 tsp
Salt to taste

Ingredients

Method:
Chop all the veggies into cubes as shown in the picture. Cut the mozzarella in small cubes too. Take off the seeds from the tomatoes. Tear each lettuce leaf into 2. Slice each olive into 2 to form 2 thick sliced pieces.

The ingredients, chopped & ready

Now add all these into a mixing bowl. Add salt, crushed black pepper corns, lemon juice, olive oil. Mix well. Let them absorb the flavours for a few minutes.

Fold the lettuce leaf as you fold a handkerchief and pierce cocktail sticks into them. Add the other chopped veggies one by one.

Pierce the veggies into cocktail sticks

Tip: You can substitute mozzarella with some cottage cheese if you want to skip cheese. Also if you find small basil leaves add a leaf in between for its awesome flavour. 🙂

Also I skipped crushed black pepper here as I was not in the mood for some black pepper as the little spice from the sweet peppers sufficed for me.

Remember to add salt, lemon juice, olive oil & crushed black pepper just a couple of minutes before you serve them, that should be enough for the veggies to absorb the flavours. Adding salt much before you serve will cause them to give out water and your salad will get watery.

Serving suggestions:
Serve just as a small snack or as a side to any main dish.

SSS (Simple Salad Sticks)If you like salads you may also like – Egg & Apple Salad, Kala Chana ChaatPineapple, Sultana Salad with chocolate sprinkles, Pasta Mayo Salad & other salad recipe’s


Kala Chana Chaat/ Black Chickpeas Chaat

Kala Chana Chaat

Kala chana refers to black chickpeas. Chaat is a medley of different flavours. There are different kinds of chaats available in India. To name a few – Bhel puri, paani Puri,Sev Puri, Masala Puri, Katori Chaat, Dahi Puri, Samosa Chaat, Tikki Chaat, Aloo Sev Puri, Chana Chaat and the list goes on. Chaat is mostly available as street food in India. People of all age groups love chaat. This is what most eat for a snack when they are out shopping, just sitting by the beach or when they go for a stroll in a garden. All tourist spots have stalls or mall joints where they sell chaat. Believe me it’s lip smacking. I really miss having chaat. If you get a chance to visit India, do try some of these. But if your stomach cannot take street food then try them from some fast food joints.

Kala Chana chaat not usually available in the streets. I first had this kind of chaat in buffet restaurants. This is usually served as a salad or as a side.

Kala Chana Chaat

Very quick to prepare. Best part unlike other chaat dishes this doesn’t use oil. But since it involves chickpeas you would need to soak them overnight or you can use a can of chickpeas available in the market which ready soaked and boiled.

Yes, the hob is still not repaired. So I’m forced into eating only boiled veggies and salads. :)So had to use a can of ready cooked chickpeas from the market. If you using a can make sure you rinse them well enough to take off the brine used to preserve them.

You can also prepare the same using yellow/white chickpeas.

Ingredients:
Black chickpeas – about 200 gms, which is soaked overnight/a ready cooked can
Onion – 1 medium-sized, finely chopped
Potato – 1 large potato, peeled & cubed
Salad Tomato – 1 large, de-seeded and finely chopped, you can use regular tomatoes too
Red chilli powder – 1/4 tsp
Chaat masala (optional) – 1/4 tsp
Green chilli – 1, finely chopped, you don’t want big pieces that you may accidentally bite into
Coriander leaves – 2-3 sprigs, finely chopped
Lemon juice – 1 tbsp
Salt to taste

Method:
If you are soaking the chickpea at home then,wash the chickpeas which has been soaked overnight and boil them with enough water which contains salt, till they are cooked. You can pressure cook them as well, if you like. Drain the water and keep aside.

Boil the cubed potatoes in the microwave with water which has salt. Make sure the microwave setting is set to high. They should be boiled in about 8-10 minutes. Drain the water and keep aside.

If you are using a ready can of chickpeas, rinse them at least 5-6 times in cold water to remove any brine content.

In a large mixing bowl, mix the chickpeas, potatoes, chopped onions, tomatoes, green chilli, chaat masala. Add some salt sufficient for the veggies added, since the chickpeas & potatoes have already been boiled with salt. Squeeze lemon juice.

Garnishing:
Garnish with some chopped coriander leaves.

Kala Chana Chaat

Serving Suggestions:
Serve as a salad.

Kala Chana Chaat

If you liked this recipe, you may also like – Chole Chaat…, Chole/Chickpeas in a tangy spicy Indian sauceChana Masala/ Khatte Punjabi Chane/ Tangy Chickpeas, Tangy Chickpeas dip etc.


Egg & Apple Salad

Egg & Apple salad

Dill is used a lot in Indian cooking. Especially in our house my mother-in-law used to make many Iyengar (A Tamilian Brahmin community) dishes with dill. I never liked the flavour of dill too much. It’s too overpowering when the main ingredient in the curry is dill. This salad has a hint of dill and I can manage this level of dill in my food. 🙂 If you like the flavour then do add more of it. 🙂

Love adding fruits to my salad. Keshav hardly eats apples. He prefers to carry banana’s over apples to snack in between. So I prepare this salad to get him to eat apples. Different fruits make interesting additions to salads. Here in the UK apples are available all through the year. There are so many varieties of apples available that I was amazed. 🙂

The ingredients used are not hard to find, so you can quickly put this salad together. Both Keshav and I love salads. The days we feel we have indulged a lot the entire week, I prepare salads and a light meal to follow to make us feel less guilty about all the calories that we have taken in. 😉

Egg & Apple salad

If you like nuts in your salad, add some walnuts for a nice crunchy, nutty feel.

Ingredients: (Serves 2) Preparation Time: 15 mins (Includes time to boil eggs)
Iceberg lettuce – 100 gms, chopped as you do for a salad
Eggs – 2
Red onion – 1 small-sized, chopped the way you like
Olives – 4-5 green/black, pitted and sliced, preferably use the crunchy variety
Apple – half of a medium-sized apple, finely diced
Dill – 2 sprigs, finely chopped
Mayonnaise – 1 tbsp
Cream – 1 tbsp
Black peppercorns – 1/4 tsp (less/more depending on your taste)
Salt to taste

Method:
Bring a small pot of water to a boil and boil the eggs.

Meanwhile when the eggs are getting boiled, chop the veggies and mix all of them in a mixing bowl. Add the cream, mayonnaise & the diced apples along with some salt to taste.

Once the eggs are boiled, transfer them to cold water and cool them for a few minutes. De-shell them and cut them into small pieces and add them to the salad.

Add black pepper and dill and mix.

Egg & Apple Salad

Serving Suggestions:
Transfer them to serving bowls, it can serve as a yummy breakfast salad.

Egg & Apple saladIf you like this salad you may also like to check my other salad recipes.