Chana Chhole Chickpeas Masala

Who doesn't love Chhole Masala. This is a very popular dish in Indian cuisine. Chhole Masala is a big hit in my family and one of my favorite dish too. This goes well with Bhatura, Poori, Rice, Roti, Parantha etc. Chickpeas are very high in protein. Easy to prepare and good for any occasion. 

Ingredient:

1. 1 cup chana / chickpeas (soaked overnight)
2. 3 green chili  (finely chopped)
3. 2 medium onion (finely chopped)
4. 3 medium tomatoes  (finely chopped)
5. Cilantro leaves (to garnish - optional)
6. 2 tea spoon minced ginger & garlic 
7. 2-3 tea bags

Spices:

1. 2 spoon oil
2. Salt 
3. Red chili powder (depends on your spice level)
4. 1 bay leaf
5. 1/2" cinnamon stick
6. 1/2 teaspoon cumin seeds
7. Pinch of asafetida

Roasted Powdered Spices: (Can be substituted with any ready-made Chana Chhola Masala)

1. 1 1/2 teaspoon coriander seeds
2. 1 1/2 teaspoon pomegranate seeds
3. 1" cinnamon stick
4. 2 black cardamon
5. 3 cloves
6. 7 pepper corns
7. 1/2 teaspoon cumin seeds

Method:

1. Wash & soak the chickpeas overnight in the water
2. Cook the chickpeas with enough water, salt, tea bags, cinnamon stick & black cardamon for 5-6 whistles until it becomes soft & tender
3. Heat oil in the pan, once it becomes hot add asafetida, cumin seeds, green chili, ginger garlic, bay leaf, cinnamon stick and stir it for few seconds
4. Now add onion and saute it until it turns golden brown. Then add red chili powder & salt
5. Add tomatoes and cook till it gets soft and mushy
6. Add the roasted spices mix and mix it well for few minutes
7. Add the boiled chickpeas and cook it on low heat for 15 minutes
8. Now mash little bit of chickpeas to get the thick desired consistency
9. Adjust the water and salt
10. Garnish it with cilantro & onion rings.
11. Chhole masala is ready to be served with Bhatura or Rice

Kadhai Paneer

This is the north-Indian dish and a very easy recipe. Kadhai Paneer is a very quick stir fry like recipe which is made in a Kadhai. And thus it got the name "Kadhai Paneer". This is a very common, tasty and a colorful recipe. This is great for any get-together Lunches, Dinners, and good for boxes too. Enjoy the  taste of Kadhai Paneer with any Indian Breads. I prefer Naan or Kulcha.

Ingredients:

Veggies:

1. 1 pack Paneer - 10 oz.
2. 4 medium Bell Peppers (I used all four colors 1 red, 1 green, 1 yellow, 1 orange)
3. 2 medium Onions
4. 1 large tomato
5. 3 clove peeled & minced garlic
6. Minced ginger
7. 1 green chili chopped

Masala:

1. 3 tablespoon oil
2. Pinch of asafetida (hing)
3. 1 teaspoon cumin seed (jeera)
4. 1 and 1/2 tablespoons coriander powder (dhania)
5. 1/2 teaspoon turmeric (haldi)
6. 1/2 teaspoon cayenne pepper
7. 1/2 teaspoon  garam masala
8. 1 teaspoon kasturi methi (Crushed dried leaves)
9. Salt & Pepper
10. 3 whole dried red chili
11. 1 teaspoon  coriander seeds

Add-ons:

1. 1 teaspoon  tomato ketchup
2. 1/2 cup of whole milk
3. 2 teaspoon  yogurt

Method:

1. Wash the veggies (onion, peppers, tomatoes)
2. Cut onions, peppers into 1/2" cubes
3. Slice the tomatoes, paneer into cubes
4. Dry roast red chili and coriander and coarsely grind it
5. Heat oil in a kadhai/ pan then add asafetida and cumin
6. Once they get roasted add ginger, garlic and green chili
7. Now add onions and sauté it until it turns golden brown
8. Add finely chopped tomatoes, ketchup, and yogurt, sprinkle little salt and sauté until the tomatoes turn soft n mushy.
9. Now add the masala ingredients (4,5,6,7,10,11)  and stir fry for a minute
10. After that add ½ cup of whole milk and mix it with masala. Constantly stir the gravy for a minute so that milk blend in with the gravy well, and let it cook for 5 -7 minutes to evaporate the liquid.
11.  After that add bell peppers, paneer cubes, kasturi methi, and enough salt and gently combine everything and stir fry for a minute. Mix them well
12. Kadhai paneer is ready to be served.

Apple Cranberry Bread

Healthy and tasty Apple Cranberry Bread. This is perfect for a breakfast, a snack or a dessert. Perfect for kids brown bags. Kids definitely ask for many more lunches like this. The best part is it contains no animal product. Try it and give me the feedback. The texture is so good and the cranberry flavor makes it yum. Hit on the LIKE button if you like it.

Ingredients:

1. Pastry Flour - 2 cups
2. Brown Sugar - 3/4 cups
3. Baking Soda - 3/4 tbsp
4. Baking Powder - 3/4 tbsp
5. Pinch of salt
6. Melted Butter - 1/2 cup
7. Applesauce - 1/2 cup
8. 1 Apple chopped
9. Dried Cranberry - 1/2 cup
10. Soy Milk - 1/4 cup
11. Vanilla - 2 tbsp

Method:

1. Mix Flour, baking soda, baking powder, and salt. Set aside.
2. Whisk together applesauce, melted butter, vanilla and brown sugar well.
3. With the mixer on low speed, add the dry ingredients which we set aside earlier until the flour is combined
4. Now add soy milk to make it at right consistency.
5. Gently fold in the chopped apples and dried cranberry.
6. Pour the batter in the loaf pan and bake it on 375 degrees for 15-20 minutes.
7. Cool the bread in the pan for at least 5 minutes then shift to the cooling rack.
8. Enjoy it warm with peanut butter if you like

Substitutions:

1. Butter can be replaced by canola oil
2. Soy milk or cow milk  anything is fine
3. Granulated sugar can work great instead of brown sugar

Tips:

1. Add a tablespoon of cinnamon if you like
2. I baked the bread for 18 minutes. It depends on the oven
3. Milk quantity can be varied according to your cup size.

Savory & Spicy Sour-Cream Dip

Sour cream dipping sauce is great for any tortilla chips, Chorizo, Quesadillas, and Tacos. It is so refreshing and tasty. You name it this sauce will enhance the flavor of the dish. Spread it on sandwich bread and it will taste yum.

Ingredients:

1. Sour Cream (16 oz)
2. Finely chopped onion
3. 1 medium cucumber slices
4. Parsley/cilantro/dill leaves
5. Salt & Pepper
6. Taco Seasoning (optional)
7. Lemon (optional)

Method:

1. Mix the sour cream, cucumber, onion and dill leaves (I prefer dill) in a bowl.
2. Add lemon juice, taco seasoning, salt and pepper according to taste.
3. Cover and refrigerate for few hours.
4. Ready to serve cold.

Substitution:

• Use thick yogurt to make this dip (it has less calorie)

Tips:

• Can be refrigerated for 3 weeks
• Good in freezer for 3 months.
• Make it and store it in small containers
• Once the dipping sauce is about to be over in the refrigerator. Take out another container from the freezer and place it in the refrigerator a night before to get it thaw. Enjoy it directly from the refrigerator.
• Don't microwave it or  thaw it outside at room temperature. It will have bacteria, so avoid it.

Grilled Spinach, Mushroom & Cheese Sandwich

This mouth-watering grilled vegetarian sandwich recipe is healthy, tasty and easy to prepare. This is great for any picnics, road-trips, hikes or for any tea-party. When you're on road you can enjoy it with no hassle of warming. Simply take  these sandwiches out of your cooler before an hour and enjoy the fresh taste of these home-made grilled sandwiches.

Yield: 4 or 5 Sandwiches.
Ingredients:

1. 8 slices of sandwich bread
2. 1/2 cup mozzarella cheese
3. 4 slices of pepper jack cheese
4. 2 large or 3 medium Portobello mushroom caps
5. 1 large onion
6. Baby spinach leaves
7. 1 large Tomato (optional)
8. 1 large green or red pepper (optional)
9. 3 clove peeled & minced garlic
10. Minced ginger (optional)
11. Salt & Pepper

Method:
Filling:

1. Wash the veggies (mushrooms, peppers, tomatoes)
2. Slice the onions into 1/2" to 1" strips
3. Spray the veggies (mushroom, pepper & onion) with oil and grill them
4. Dice the mushrooms, peppers and cut into strips
5. Slice the tomatoes
6. Place the veggies in the bowl and add minced ginger & garlic
7. Add salt and pepper according to your taste
8. Add shredded mozzarella cheese
9. Mix them well

Sandwich:

1. Spray one side of each bread with olive oil
2. Put a slice of pepper jack cheese on the bread
3. Divide the filling among the sandwiches, spread it on top of the cheese
4. Top the filling with baby spinach leaves
5. Put another slice of bread on top of the filling
6. Cook the sandwiches in a grill until they are browned
7. Cut into half and serve them warm

Substitution:

1. Add any cheese what you like
2. Enjoy your taste of vegetables
3. You can add ketchup for your kids

Corn & Spinach Quesadillas

This recipe is our family's all time favorite. It's quick and healthy. Great way to serve veggies to kids. Have a slice as evening snacks or combine it with salad and sour cream dip (check out for recipe) for dinner.

Yields: 1 Quesadilla

Ingredients:

1. Baby Spinach leaves, steamed and squeezed
2. Corn kennels
3. Chopped green onion
4. Olives
5. Cheese
6. 8-inch 2 tortillas
7. 1 cup mozzarella shredded
8. Chopped herbs (mint, parsley)
9. Salt & pepper

Method:

1. Melt little butter in a pan.
2. Place a tortilla into the pan, swirl it around in the butter and repeat with the second tortilla.
3. Sprinkle half of the cheese on the tortilla.
4. Add the spinach, onion, olives, herbs, corn kennels, on top of the filling, the remaining cheese and finally the other tortilla.
5. Cook until the quesadilla is golden brown on both sides and the cheese is melted, about 2-4 minutes per side.
6. Cut into slices like pizza and server it warm and crispy with sour cream dip.

Substitution:

1. Herbs can be of your choice like Dill or cilantro.
2. Add veggies whatever you prefer (mushrooms, onions)
3. You  can mix the veggies and herbs with feta cheese before filling.
4. Salsa, guacamole and cheese is a good combination for quick quesadilla