Chhole sandwich

 A filling and healthy recipe for breakfast, snack or dinner. Super healthy and super yummy. This is a must try for all healthy food lovers.

Getting ready:

Bread (Atta/Multigrain) - 3 slices for 1 person (Normal maida bread can also be used)

Boiled Chhole( Chickpeas) - 1 cup

Paneer - 100 gm(optional)

Onion (chopped) - 1 medium

Tomatoes (chopped) - 1.5 medium

Ginger- garlic paste - 1 tsp

Turmeric powder - 1/2 tsp

Curry powder - 1 tsp

Chilli powder - 1/2 tsp

Bay leaf - 1

Mustard oil- 2 tbsp

Butter/Olive oil/Refined oil - For toasting the bread

Salt - To taste

Cucumber - 3-4 slices (can be substituted with lettuce)

Onion - 2-3 roundels

Mayonnaise (optional)

Lighting the stove :

Prepare the chhole first. This is a very simple, quick and homely chhole recipe.

Heat oil in a kadhai. Add bay leaf, then the onions and fry till light brown.

Then, add the chopped tomatoes and cook till pulpy.

Add ginger-garlic paste and mix well.

Now add all the masala powders and salt and fry for 3-4 mins.

Add the chhole (chickpeas) now without any water. You can roughly mash a few chickpeas before adding or you can mash in the kadhai itself.

Now, cook covered on low heat for few mins.

Next open the lid and add some water and cook on high heat till water is dried up. 

Finally, add chopped coriander leaves and switch off the stove.

Assembling:

Take the bread slices and lightly toast them with butter or olive oil.

Spread mayonnaise on one side of two slices.

Spread chhole masala on one bread slice over the mayonnaise.

Place the another bread slice on top with the mayonnaise to the top.

Arrange the cucumber and onion slices on bread.

Put the last bread slice on top(the one without mayo on it.

Voila !

It tastes so satisfying and if you make a bit of extra chhole, you can add some water to it and cook to have a lovely gravy dish. Some fried potato cubes can also be added to the gravy.

Or you can just make the dry version of chhole and store it in refrigerator for a quick sandwich anytime.

Tawa roasted gobhi

Nowadays I have been obsessed with tawa cooking. I am absolutely loving the charred flavour that it imparts to the dish. Also, it is so much healthier than deep frying. So, I am hoping to include a lot of tawa recipes in my life pretty soon.

Getting ready :

Cauliflower florets - 1 bowl
Ginger garlic paste - 1 tsp
Tandoori masala powder - 1/2 tsp
Chilli powder - 1/2 tsp
Pepper powder - 1/2 tsp
Hung curd/Curd - 2 tbsps
Coriander leaves or kasuri methi to garnish
Salt to taste

Oil as required

Lighting the stove :

Break the Cauliflower into 1 medium bowl of smaller florets.
Boil the cauliflower florets with water and salt on medium heat for 5 mins. It should not be completely soft, but it should be cooked. 
Now, take the cauliflower in a bowl and add 1 tbsp ginger-garlic paste, 1/2 tsp Chilli powder, 1/2 tsp tandoori masala powder, salt(to taste), 1/2 tsp pepper powder, 2 tbsp hung curd (i used normal curd as i didn't have hung curd at that time). Marinate for 15-20 mins in refrigerator.
Now heat some oil on a tawa and add the marinated cauliflower to it. Cook on low to medium heat (yes, this is necessary, medium heat makes sure it is charred well, but not burnt) for about 10 mins.
Sprinkle coriander leaves or kasuri methi on top and serve.

It is a pretty quick method and acts as a great side dish. I added it to a masala gravy which made it almost like a tikka masala. If I do that again, I will share that recipe. For now, keep healthy with this.

Step by step pics will be uploaded on request 


Source : Basic idea from Life with spices. Love her LCHF diet recipes

Chhena Sabzi

Chhena, or curdled milk is something each one of us has seen in the kitchen, when the milk has not boiled properly, or curdles due to some other reasons. Usually, it is considered as spoilt milk, but, it is very healthy and proteinaceous like paneer. This recipe uses up that curdled milk into yummy lip-smacking curry. You will love the taste, especially when the chhena ball melts in your mouth and leave you craving for more. It can be made into many curries, but I will first post the basic, healthy version of it. I learnt it first from my school friend. Rosy! A BIG SHOUTOUT to you, THANKS A TON for this recipe. The entire credit of this recipe goes to you.

Ingredients:

Chhena/Curdled milk - 2 cups ( For 2-3 people)
Maida- 3 tsp
Baking powder- Half tsp
Potato- 1 medium
Onion- 2 medium
Ginger-garlic paste- Half tsp
Tomato - 1 medium or 2 small
Refined oil- For deep frying 
Mustard or refined oil- 2 tbsp (For cooking)
Curry powder- 1 tsp
Chilli powder- Half tsp
Turmeric powder- Half tsp
water- 1 cup

Lighting the stove:

Take about 2 cups of chhena and let all the water drain out of it.

Now, add around 3 tsps of maida and half tsp of baking powder to it and mix well.

Make small balls from it and deep fry them. If the balls break in oil, it means it needs a little more maida. Take them out when they are golden and slightly brown.

Also fry a few potatoes and keep them with the chhena balls.

Now, heat oil in a kardhai and fry thinly sliced onions for 1-2 mins.

Add ginger-garlic paste and fry till onions are golden brown.

Add curry powder, turmeric powder, and chilli powder and mix well.

Add the chopped tomatoes and 2 tbsps of water and cook till tomatoes turn mushy.

Fry for 1-2 mins more and add the fried chhena balls and potatoes.

Mix well and fry for 1 min. Then, pour 1 cup of water.

Cook covered for 1-2 min and sprinkle coriander leaves.

Serve hot with rice, phulka, paratha or zeera rice.


Sorry guys, I don't have all the photos with me now. I promise to update them soon.

Parwal Subzi

                                      Parwal or pointed gourd has always been my favourite. Though it is not much available in Bangalore, I try to get it from some place or the other.
                                    I have tried many recipes for this but had not been able to get a hold of it yet. It always turned out under-boiled or dry or watery, except one recipe that my Mom makes which is too oily, hence, I don't make it often. But, this is perfect. I learnt it from my sister-in-law when we visited her recently, though her version was too healthy with minimum oil and no curry powder or chilli powder. I just modified it to suit my taste.



What we need:

Parwal- 250 gms
Potatoes- 2 medium
Onion- 1 large or 2 medium
Tomatoes- 2 small or 1 medium
Ginger garlic paste- 1 tbsp
Oil
Turmeric powder- 1 tsp
Salt-To taste
Coriander powder or curry powder- 1.5 tsp
Chilli powder - 1/2 tsp



Lighting The Stove: 


Scratch the parwals(don't peel completely), just rub out the outer dark green layer. U can do this with a peeler or knife, and then wash them and cut the two ends.

Cut into thin slices. Cut potatoes also in same style(long and medium thin).

Heat oil in a kardhai, add the parwals and potatoes, salt and turmeric powder. Mix well and let it fry for 1 min.

Then, add half a cup of water and cover it. This helps to boil the parwals perfectly.

Keep stirring in between and cook till done.

Heat 3 tbsp of oil, add the sliced onions and fry till golden. ( Can use any oil, mustard oil gives better flavour)

Add 1 tbsp of ginger-garlic paste. Mix well and fry for 1 more min.

Add coriander powder and chilli powder, mix well and add tomatoes.

Mix nicely, add 1/4 cup of water and cook till tomatoes turn mushy.

Add all the fried vegetables and mix well with the masala. At this point, u can take it out and serve or u can do what I did.

Add half a cup of water and cook covered for 2 min.

Finally, sprinkle chopped corainder leaves and garam masala. It's ready to serve.

Very simple, but tasty curry. Tastes best with chapati, paratha or rice. Worth cooking again and again for daily food.