• 1 cup chickpeas - soaked overnight or for 5-6 hours ( you could use canned as well )
• 1 onion - finely chopped
• 3 tomatoes - chopped
• 1 green bell pepper - finely diced
• 1 zucchini - finely diced
• 1 carrot - finrly diced
• 1 tsp grated ginger
• 1/2 tsp turmeric
• 2 tbsp Harissa Paste
• 1 tsp dried thyme
• 1 tbsp olive oil
• Salt as per taste

Method:

• Pressure cook chickpeas until cooked
• Heat oil in a heavy bottomed pan, add ginger, turmeric, & saute for 20 secs
• Add onions & saute till they turn transparent. Add chopped tomatoes & saute for another couple of minutes
• Add diced carrots & cook for a couple of minutes adding 1/2 cup water
• Add bell pepper & zucchini & add another cup of water, cover with a lid & cook on medium flame until the vegetables are cooked but are crunchy as well
• Add cooked chickpeas & stir in 2 tbsp Harissa paste & cook on low flame for 5 minutes. Add salt as per taste.
• Sprinkle dried thyme & serve HOT with any bread of your choice

Can be enjoyed as a soup or can be served with steamed HOT rice.

Enjoi !!!

For Harissa Paste:

You Will Need:

• 3 red chillies
• 2 cloved of garlic - minced
• 1 tsp cumin seeds
• 1 tsp coriander seeds
• 1 tbsp olive oil
• Salt

How To:

• Soak 3 red chillies for about 2 hours in water
• Blend together, soaked red chillies, cumin seeds, coriander seeds, 2 cloves of garlic & salt with 1 tbsp oilve oil in a food processor into a smooth paste.

NOTE: You can make large quantities of this paste & freeze it in an air-tight container.

We had ours with some garlic bread & immensly enjoyed it. I was taken by surprise, watching my 'picky-eater' husband relish this. And, he didn't seem to mind taking more than 2 helpings :) So, this has got to be really really tasty. So, I am gonna make this again.

What I really liked about this stew is that these spices so common in our Indian kitchen are put together so beautifully that it perfectly fits into the comfort food category. This one is sure to lift your spirits on a dull day.

Enjoy your bowl today !!!

• 3 Bananas ( any variety ) - cut into round chunks
• 2 tbsp grated jaggery
• 2 tbsp grated coconut
• 2 tbsp almonds - chopped

Method:

• Mix in banana chunks, grated jaggery, grated coconut in a large bowl
• Garnish with chopped almonds
• Chill for 30 minutes before serving

Enjoi !!!

If you want to cut down on custard & sugar in fruit salads, then this is for you ..

This one does taste different from the regular fruit salads. The slight sweetness from jaggery & creamy coconut coats well with banana & chopped almonds add a nice cruch. I sometimes have this as an evening snack too ..

NOTE:

• Serve as a dessert topped with vanilla ice cream.
• Though, traditional Rasayana calls for bananas, you could add other fruits like apple, pineapple, orange, grapes etc. to this
  

• 1 cup long grained Basmati Rice
• 1 onion - cut into thin strips
• 1 tomato - chopped
• 1 green bell pepper - cubed
• 1 potato - cut into thin stris
• 1 carrot - cut into round discs/long strips
• 1 cup cauliflower florets
• A handful of green peas - fresh/frozen
• 1 tsp whole Garam Masala
• 1 tsp cumin seeds
• 2 Bay leaves
• 1 tsp ginger-garlic paste
• 2 tsp Pav Bhaji Masala - Any Brand
• 1 tsp Garam Masala
• 1 tsp Kitchen King Masala - (Optional)
• 1 tsp lemon juice
• A handful of finely chopped cilantro - For garnish
• 2 tbsp Desi ghee
• Salt as per taste

Method:

• Clean rice in several changes of water & drain & keep aside for 15 minutes
• Heat a tsp of desi ghee in a heavy bottom vessel & fry rice until fragrant & keep aside
• Cook rice in a pot or pressure cooker such that each grain is separate. Keep aside to cool
• Heat ghee in a griddle or a heavy bottomed pan, add cumin seeds & bay leaves
• Once they pop & splutter, add whole garam masala & ginger garlic paste & saute for a minute
• Add chopped onions, & saute till they turn pink.
• Add chopped tomatoes & Pav Bhaji Masala, cook till oil separates
• Add chopped carrots, potatoes & cauliflower & cook with very little water until half done.
• Add chopped bell peppers & green peas & cook on medium heat till done.
• Add cooked rice,lemon juice, salt, garam masala & kitchen king masala & fluff with fork, on low heat.
• Garnish with chopped cilantro & serve with raita

Enjoi !!!

Last week was one such day when I was at my laziest best. Having skipped breakfast, I was too hungry to have eaten those bits n bobs. I had some leftover broccoli florets lying in the refrigirator for nearly a week. With some sundried tomatoes & fettuccine pasta, I whipped up this quick meal.

Here's how I made it,

You Will Need:

• Fettuccine Pasta - 300 gms
• 1 cup Broccoli florets
• 2 tbsp sun dried tomatoes
• 2 tsp lemon juice
• 1 tsp - black pepper powder - coarsely ground
• A pinch of turmeric
• 2 tbsp olive oil
• Salt as per taste
• 1 tsp Lemon zest for garnish (optional)

Method:

• Cook Pasta in a huge pot of heavily salted water as per package instructions for about 8 minutes or until cooked. Do Not overcook the pasta. Drain & keep aside
• I added a pinch of turmeric to the boiling water for that bright yellow color. I know it sounds crazy to add turmeric in an Italian dish, but well, it did look bright
• Heat olive oil in a heavy bottomed pan & saute broccoli until tender. The florets must retain their cruch.
• Add sundried tomatoes & pasta. Add in lemon juice & black pepper powder & toss well to combine. Adjust salt as per taste
• Garnish with lemon zest & Serve HOT.

Can be served as Pasta Salad too at room temprature.

Enjoi !!

I made these on a whim & it turned out to be great. This time around, I experimented with lemons & I wasn't disappointed. The lemon juice & zest are the highlights add a nice flavor to the dish. The lemony flavor blends well with black pepper & give broccoli a nice spicy & lemony crunch. Sun dried tomatoes add a bit of flavor from their side & binds well with fettucine. Together, it made a great dish.

This did put a satisfying end to my hunger, without much effort. I will be making this again, probably on another lazy day.

NOTE: Since Iam not a big fan of cheese, I didn't add them. You could top it with grated cheese for that creamy texture. But, It tastes great without cheese

This goes to Vaishali's , Its a Vegan World: Italian !!

Once such chutney, we make at home is the Horse Gram chutney. This is made particularly when the temprature dips, as Horse Gram is known to increase body temprature & keep one warm.

• 1 cup Horse Gram/Hurali Kaalu
• 1/2 cup grated coconut - fresh/frozen
• 1 tbsp grated jaggery
• 8 - 10 red dry red chillies ( I used Byadagi )
• A handful of curry leaves
• 1 tbsp coriander seeds
• 2 tbsp tamarind extract
  
• 2 tsp oil
• 1 tsp mustard seeds
• salt as per taste

Method:

• Dry roast Horse Gram until fragrant & keep aside to cool
• Grind the roasted gram to a coarse powder & set aside
• Heat a tsp of oil & roast the red chillies, coriander seeds & curry leaves
• In a Mixer, blend together grated coconut, jaggery, tamartnd extract, curry leaves, red chillies, & coriander seeds by adding little water
• Add salt, ground horse gram & blend again to combine. Add water if necessary
• Temper with mustard seeds, curry leaves & 2 broken red chillies.

Serve with HOT steamed rice & Enjoi !!!

This is a little different from the usual chutneys as the Horse Gram is dry roasted & ground. Spiked with red chillies & coriander seeds & with just a little hint of jaggery adding that much needed flavour, this one is a must try.

Hope you enjoy this one as much as we did . .

This goes to Mane Adige's Chutney/Dip Mania !!

Anyways, in India, Chaat is easily available in every nook & corner than you can ever imagine & I bet that you somehow will never be able to replicate the taste of your favourite Chaat waala. Don't you guys agree with this?

• 2 handfuls of channa/chickpeas - soaked overnight or for 5-6 hours & boiled. ( Canned chickpeas will do)
• 1/2 red onion - finely chopped
• 1 1/2 cups of Mamra/Puffed Rice/Kadale Puri
• 1 small tomato - finely chopped
• 2 tbsp - grated carrot
• 2 green chillies - finely chopped
• 1 tsp lemon juice
• 1/2 tsp salt (Remember Puffed Rice is alredy salty)
• 1/2 tsp Chaat Masala
• A few sprigs of cilantro - for garnish
• 2 tsp Sev (optional )

Method:

• In a large bowl, combine together chickpeas, puffed rice, onions, tomato, carrots & chillies
• Add in lemon juice, Salt & chaat masala.
• Mix well & garnish with finely chopped cilantro & Sev ( I didn't add Sev )

Enjoy with your evening cuppa !!!

• You can add sprouted chickpeas as well, It will make it even more healthy.
• Try adding a few finely chopped raw mango for that extra tangy taste.

This goes to JFI-Chickpeas & to My Legume Love Affair, Seventh Helping, Hosted by Srivalli which is a brainchild of Susan

• 1/2 cup short grained rice (I Used Sona Masoori)
• 1/2 cup Moong Dal
  1/2 cup Milk
• 2 tbsp grated ginger
  1/4 cup grated coconut 
• 3 green chillies - finely chopped
• A handful of curry leaves
• 1 tsp cumin seeds
• 1 tbsp freshly cracked Black Pepper
• 1 tsp Turmeric
• Salt as per taste
• 1 tbsp Desi Ghee/Clarified Butter 
• 10 cashew nuts 

I have this tendency of feeling home-sick rather fast, & the first thing I start missing is the comfort of home made food. When you start craving for the bowl of rice or rotis, even a warm bowl of pasta or the most delicious slice of pizza can satisfy those cravings.

• 1 cup rice - any variety
• 1 cup Masoor Dal/Red Lentils
• 1 onion - finely chopped
• 2 tomatoes - chopped
• 1 cup cauliflower florets
• 1/2 cup french beans - chopped
• 1 carrot - diced
• 1 potato - diced
• 1 green bell pepper - diced
• A handful of green peas - fresh/frozen
• 1 tsp lemon juice
• 3 green chillies
• 2 pods of garlic
• A small piece of ginger - grated
• A handful of curry leaves
• 1 tsp cumin seeds
• 1 tsp turmeric powder
• Salt as per taste
• 2 tsp Desi Ghee/clarified butter ( substitute with vegetable/sunflower oil )
• 1 tsp red chilli powder
• A Pinch of garam Masala
• A handful of chopped cilantro - for garnishing

Method:

• Heat ghee/oil in a heavy bottomed vessel. Add cumin seeds, once they crackle, add green chillies, curry leaves, garlic pods, grated ginger & saute for about 10 secs
• Add chopped onions & turmeric powder & saute till onions are browned.
• Add chopped tomatoes & potatoes & saute for a minute.
• Add rice & dal & add enough water to cook. Add salt & close the lid. Keep stirring in at regular intervals.
• When it is half done, throw in the rest of the vegetables & add some more water & red chilli powder.
• Let it cook on medium flame, Keep adding water as per requirement.
• Keep stirring at regular intervals till the rice & lentils are completely cooked. They should have a semi-solid consistence.
• Adjust salt, add lemon juice & Garam Masala & garnish with chopped cilantro.

Drizzle some desi Ghee on top (highly recommended) & Serve HOT with some fresh yogurt/pickle/Papad. Enjoi !!!

We devoured ours with some spicy mango pickle. My Dad makes the best kichuri ever, & it did rekindle those fond memories when he served us bowls of kichuri filled with warmth & love & ofcourse I did put a soothing end to our cravings.

• I like my kichuri rather runny so I add more water. If you do not want it to be runny, reduce the quantity of water.
• I you feel the dish has turned out rather thick, Add some more water & heat it up. This dish is rather forgiving that way .
• You can prepare this with a pressure cooker too. If you are a little short on time or rather busy with things, use a pressure cooker. I personally prefer the stove top method. Watching the kichuri cooking up & the fragrance the emanates from the pot is pure bliss.
• You can vary the proportion of Rice:Dal. You can either make it 1:2 or 2:1. Its entirely up to you.
• You can pretty much use any combination of vegetables. If you are a little short on vegetables, this tastes great with only onions & tomatoes too.
  

My favorite way of serving cauliflower is this simple stir fry that my mum has been making since ages. Unlike my husband who loves Aloo Gobi, I love this one, mainly because I grew up with this.

• 2 cups of even sized cauliflower florets
• 1 cup green peas - fresh/frozen
• 2 tsp red chilli powder ( more if you want a bit more heat )
• 1 tsp coriander powder
• 1 tsp turmeric powder
• 1 tsp cumin seeds
• 1 tsp grated ginger
• Salt as per taste
• 2 tbsp oil
• A pinch of Garam masala (optional)
• 1 tsp lemon juice

• Heat oil in a large skillet. When hot, add cumin seeds, when the seeds pop & splutter, add grated ginger, coriander powder, turmeric & red chilli powder. Saute for about 30 seconds on low heat. Do Not burn them.
• Add cauliflower florets & saute until each floret is well coated with spices. This takes about a couple of minutes.
• Add very little water & salt as per taste, & cover with a lid for 5 minutes. Let the cauliflower cook on mediun flame. Keep sauting at regular intervals to avoid the florets from getting burnt.
• Add green peas & mix well. Close the lid again. If necessary add a little bit of water at this stage. Let it cook again.
• When the cauliflower florets & peas are well cooked( This should take about 15 minutes) thrown in a pinch of garam masala & add lemon juice. Mix well.