March 2012


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Have you seen tomatillos at the grocery store and wondered how you would use this funny little “green tomato” with the papery skin? Well, tomatillos are not green tomatoes but they do make a wonderful roasted salsa. Try this delicious roasted tomatillo salsa recipe simply as a dip with chips or take it to the next level by including it with a Mexican feast. (more…)


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Home » 2012 » March

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We all know how good Spinach is for us and we keep looking for recipes and innovative ways to include as much as we can in our diets. This recipe is absolutely wonderful because can be served as a main dish or a side-dish, had with Chapatis or with Rice and your proteins and greens all in one.

Soak Time: 8 hrs
Prep Time: 15 min
Cook Time: 1 hour
Serves:4-6

This dish is made in multi-steps. Very easy when you follow the steps:

Prep and Cook the Channas/Chickpeas/Garbanzo Beans:
Dry Channas – 2 cups
Water – 6 cups
Salt – 1/2 tbsp

Method:
1. Wash and soak Channas in water overnight or atleast 8 hours.
2. Transfer them to a pressure cooker and add 6 cups of fresh Water and Salt.
3. Allow it to pressure cook and whistle once, lower heat and cook for 45 min.
4. Allow the pressure to release by itself and set the cooked Channas aside.

While the Channas are cooking, to Cook the Spinach:
Spinach – 1 lb
Water – 1 cup

Method:
1. Wash Spinach and put in a pan with Water.
2. Allow it to cook.
3. Once wilted, cook for an additional 5-7 minutes.
4. Remove from flame and set aside.

Also start working on the Masala. For the Masala:
Oil – 1 tbsp
Cloves – 3-5
Cinnamon – 1″ pc
Black Peppercorn – 1/4 tsp
Cardamom Seeds – 1/4 tsp
Fennel Seeds – 1/4 tsp
Coriander Seeds – 2 tbsp
Onions – 1 med., sliced
Ginger – 1″ pc. sliced
Garlic – 4-5 cloves, sliced
Green Chillies – to taste, sliced
Salt – 1/2 tsp
Tomatoes – 2 med., sliced

Method:
1. In a pan, heat Oil on medium heat.
2. Add in the whole masalas – Cloves, Cinnamon, Black Peppercorn, Cardamom Seeds, Fennel Seeds and Coriander Seeds.
3. Cook for 30 seconds.
4. Add in the Onions, Ginger, Garlic and the Green Chillies.
5. Sprinkle Salt to allow the Onions to cook faster and caramelize.
6. Add in the Tomatoes and cook them down.
7. Remove from flame and transfer to a plate and allow to cool.

Combining the Masala, Spinach and the Channas:
Water – 1/4 cup. if needed
Amchur (Dry Mango Powder) – 1/4 tsp or to taste

Method:
1. Once cooled, grind the Masala to a fine paste.
2. Add in the cooled and cooked Spinach and blend to desired texture.
3. In the pan used to cook Masala and pour in the Spinach and Masala Mixture.
4. Swirl the blender with additional water if needed.
5. Add in the cooked Channas and add additional Water or liquid from the cooked Channas to the dish to form a gravy.
6. Check Salt and spices and cover and cook for about 10 min. Stir in between once.
7. Open and sprinkle some Amchur (optional), mix and serve.
8. Serve hot with Chapatis, Naan or Rice.


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Home » 2012 » March

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A home-cooked meal brings warmth to the stomach and to the heart. This dish is one that evokes those feelings – a dish that is usually cooked “just at home” and never have we seen it served at a restaurant. The simpleness and the depth of flavor in this dish is not easily forgettable. Enjoy the simple pleasures in life…

Prep Time: 15 min
Cook Time: 15 min
Serves: 4-5

Ingredients:

Bell Peppers/Capsicum/Shimla Mirch – 3, chopped
Chickpea Flour / Besan – 1/2 cup
Garam Masala – 1/4 tsp
Red Chili Powder – to taste
Turmeric / Haldi – 1/4 tsp
Cumin Powder / Jeera Powder – 1/2 tsp
Coriander Powder / Dhaniya Powder – 1 tsp
Salt – to taste
Oil – 1 tsp + 1 tbsp
Mustard Seeds – 1/2 tsp
Cumin Seeds – 1/2 tsp
Asafoetida / Hing – 1/8th tsp
Ginger – 1 tsp, minced
Garlic – 1 tsp, minced
Green Chilies – to taste, chopped
Water – as needed
Cilantro Leaves – chopped
Lime or Lemon Juice – to taste

Method:

1. Chop the Bell Peppers to desired size.
2. In a bowl, combine the following: Chickpea Flour, Garam Masala, Red Chili Powder, Turmeric Powder, Cumin Powder, Coriander Powder and Salt. Mix.
3. Add 1 tsp of Oil to the Chickpea Flour and incorporate it into the flour.
4. Heat a large wide skillet on low-medium heat.
5. Roast the Chickpea Flour till it changes color and there is a distinct aroma of the Besan. Keep stirring.
6. Transfer from skillet to a separate dish to avoid Besan burning.
7. Wipe down the skillet and heat 1 tbsp of Oil on medium heat.
8. Once the Oil is hot, add Mustard Seeds, Cumin Seeds and Asafoetida and allow the seeds to splutter and sizzle.
9. Add in Ginger, Garlic and Green Chillies and stir.
10. Add in the chopped Bell Peppers, mix and cook till they are tender (approx 2-3 min)
11. Add the roasted Chickpea Flour to the Bell Peppers and mix.
12. Cover and cook on low. Keep stirring inbetween.
13. Sprinkle some water if the subzi looks dry.
14. Add some Salt to taste and allow the Bell Peppers to all the way through.
15. Add chopped fresh Cilantro Leaves and squeeze some Lime or Lemon Juice and serve hot with Chapatis.


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Home » 2012 » March

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How many of you are sticking to your New Year’s resolution to eat healthy? Well, here is a simple recipe for Kale Chips that will satisfy your cravings for snacks and help you keep that resolution. Kale is a leafy green vegetable that is super rich in antioxidants and definitely a great addition to your diet. (more…)


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