Friday, 19 September 2014

Kala Chana nu shaak | Desi Chana | Black Chickpea recipe | Healthy Protein packed vegan meal

This Gujarati kala chana nu shaak is one of my favorites!! It is so easy, so healthy yet so tasty!! I enjoy making it and I love eating it!! It can give you a healthy dose of protein.. The combination of this kala chana curry the way my mom makes it with kadhi and bhakhri is simple yet deliciously filling!

It tastes good on it's own too. This is just a little different than Kondakadlai Sundal (Chana Sundal)..
The day your fridge is empty or your energy level is low, make this simple gluten free & vegan curry and see your mood soar!! Just don't forget to soak it overnight :)

In north India this simple chana are made on the 8th day of Navratri festival (Kanjak) and offered to young girls, considered as Goddesses, along with halwa & puris!! Delicious!! My little girl and her papa loves it with Puri (puffed Indian bread) and that is how it is often eaten at my place!!
Sometimes I make a healthy chane ki chaat by adding finely cut onions, tomatoes, chaat masala and green chutney to it!

Kala Chana | Deshi Chana | Black Chickpea curry | Healthy protein packed vegan meal
Kala Chana | Deshi Chana | Black Chickpea curry | Healthy protein packed vegan meal

Kala Chana | Deshi Chana | Black Chickpea curry | Healthy protein packed gluten free meal
Kala Chana | Deshi Chana | Black Chickpea curry | Healthy protein packed gluten free meal
Ingredients:

1 Cup Kala chana / Deshi Chana / Black Chickpeas soaked for at least 8 hours.
Salt to taste
1/ teaspoon Green Chilli and ginger paste (Adjust according to taste)
1.5 teaspoon dhania jeera powder (Cumin coriander seeds powder)
1/2 wedge of lemon (Optional - but I love adding it)
2 tablespoon oil
1/4 teaspoon mustard seeds / rai/ sarson
pinch of hing

Method:

1) Pressure cook Chana (chick peas) with salt till tender. It's really important to cook it properly. To check if it is properly cooked, take a cooked chana and squeeze it between your thumb and a finger. It should squeeze easily. If it doesn't then you should cook it further.
2) In a kadai (pan/wok) heat 2 tablespoon of oil and add mustard seeds (rai) to it.
3) Once rai (mustard seeds) crackle, add a pinch of hing to it.
4) To this immediately add properly cooked chana without water.
5) Add green chilli and ginger paste and dhania jeera powder and mix well.
6) Let it cook for 5-10 minutes, or till no water is visible.

Squeeze lemon juice before serving.

Kala Chana | Deshi Chana | Black Chickpea curry | Healthy protein packed vegan meal
Kala Chana | Deshi Chana | Black Chickpea curry | Healthy protein packed vegan meal


+techie ZM

Tuesday, 9 September 2014

Vegetable Cheese Roti roll | Quick meal | Vegetable cheese tortillas | Peanut butter rolls | Lunch box recipe

What do you do when you are crazy hungry but have almost no time to whip up something? What happens when you have to have your breakfast on the go? Add to this the fact that you want to eat healthy yet craving for something yummy! For those of you who have such questions (just like me), I have found an answer!!

The quickest, healthiest roll that can act as breakfast, lunch, snack or even light dinner!! Oh and not to mention tastiest!! You can pack it in the lunch box of your little one and rest assured that it will come back empty!!

These rolls are complete food with cereal, dairy protein and veggeis! Add to it goodness of peanut butter, freshness of herby green chutney or tanginess of tomato ketchup and you have got a winning combination on your hand. 

The great part about these rolls is that they are amazingly flexible. You can make them with rotis (Indian flatbread) or use ready made tortillas. You can make a vegan version of it by replacing cheese with tofu!! If you have nut allergy then use regular butter or other vegan butter!!

Check out the beauties.. 
Vegetable Cheese Rolls | Quick meal | Peanut butter rolls | Lunch box recipe
Vegetable Cheese Rolls | Quick meal | Peanut butter rolls | Lunch box recipe
Vegetable Cheese Rolls | Quick meal | Peanut butter rolls | Lunch box recipe
Vegetable Cheese Rolls | Quick meal | Peanut butter rolls | Lunch box recipe
Ingredients (for one roll):

1 roti /  1 tortilla ( If you want to make it gluten free, use glutenfree tortilla)
1/2 teaspoon peanut butter/ regular butter ( I use FebIndia's crunchy peanut butter without added sugar)
2 pinches of salt
2 pinches of black pepper
1 tablespoon green chutney or tomato ketchup
2 tablespoon grated cheese of your choice (Cheddar, cottage cheese/paneer, ricotta will go great) use tofu for a vegan version.
1/2 small finely cut onion
1/2 small finely cut tomato
1/8 cup finely cut or shredded vegetable of your choice (Cucumber, carrots, Zuchhini, bell peppers/Capsicum, Broccoli can be good choices)

Method:
1) On your work surface put your roti/ tortilla.
2) Spread peanut butter on that.
3) In a bowl mix all other ingredients.
4) Spread them on top of the roti.
5) Roll and cut if needed. If planning to carry as an on the go meal, pack it in a cling wrap or foil.

And you are good to go!!
Vegetable Cheese Rolls | Quick meal | Peanut butter rolls | Lunch box recipe
Vegetable Cheese Rolls | Quick meal | Peanut butter rolls | Lunch box recipe


Vegetable Cheese Rolls | Quick meal | Peanut butter rolls | Lunch box recipe
Vegetable Cheese Rolls | Quick meal | Peanut butter rolls | Lunch box recipe

Thursday, 4 September 2014

Bhindi ki Sabzi | Punjabi Sabji | Stir Fried Okra curry | Ladies finger curry | Cutting and cleaning bhindi

Bhindi AKA Okra is the most favorite curry at home! My love for this green veggie is the talk of our family (& my work places). At my first job, everyday someone or the other would bring bhindi. It was a big office and I virtually knew everybody and everybody knew me!! So every day at lunch hour I would get a call telling me that there is bhindi, "Aavi jao" (Come over)!! My grandma too fanned my love for bhindi by making it everyday during my vacations!!

Thankfully hubby too has a great liking for it. So needless to say, our offspring too takes after us on this matter!! The result - Bhindi every week in the season!! Though the bhinda nu shaak that I grew up on was a little different than the version my hubby grew up on. I make both versions and like them both, when it comes to bhindi I don't discriminate ;) . The one I am sharing today is Punjabi version as my MIL makes it.. It is vegan, gluten free and paleo! Simple, quick and yummy!! Check it out..

Punjabi Bhindi Curry | Okra Stir Fry

Ingredients:

500 gms Bhindi/ okra/ ladies finger, washed, wiped and cut into half inch length
1 big or 2 medium sized onions, peeled and cut into long slices
Salt to taste
1/4 teaspoon turmeric powder
1/4 teaspoon red chili powder (you can adjust according to your taste, we don't eat too spicy/hot food)
1 teaspoon dhania powder/ coriander seeds powder (I use dhania jeera powder/ coriander cumin seeds powder as I normally have this in stock) 
2 tablespoon oil

Method:
1) Heat oil in a thick bottomed kadai (wok/pan).
2) Now add onions to it, let them turn translucent. Keep stirring.
3) Once they turn translucent, add cut bhindi/okra to the kadai (wok).
4) Mix well. Let it cook uncovered for 10 minutes.
5) Now add turmeric and salt. mix well and cover. If your kadai/wok/pan is not thick bottomed, keep a tawa/ skillet under it.
6) Let it cook covered for 15 more minutes. Keep stirring in between.
7) Once the bhindi cooks, add dhania jeera powder (coriander cumin seeds powder) and red chili powder.
8) Mix well and cook for 5 more minutes.

I love bhindi with kadhi or dal. Though along with curd and roti they fulfilling and healthy meal.

Notes:

1) It's very important to wipe the okra/bhindi. If you skip this step, it will be slimey and not so appetizing. If planning to make it in the morning then you can wash bhindi at night and cover it with a dry kitchen towel. Next day spread them on another dry towel under fan. They will dry out fast and then you can skip wiping them!
2) While cutting okra/bhindi check for mature (pakat/ gharda) bhindi. You should discard them as they won't get cooked. They are generally big and difficult to cut. To verify further, try to snap it in two by bending it. If it doesn't snap then it is indeed mature and needs to be discarded.
3) Remove the dincha (top) of the bhindi as it won't cook.

Punjabi Bhindi Curry | Okra Stir Fry
Punjabi Bhindi Curry | Okra Stir Fry

Punjabi Bhindi Curry | Okra Stir Fry
Punjabi Bhindi Curry | Okra Stir Fry