Archive for the ‘Dinner’ Category

Pindi Channa/Chick peas saute in Indian spices

Pindi Channa/Chick peas saute in Indian spices

We ate this delicious dish of chhole at my sister-in-law’s place , when we were visiting home early this year. Obviously, I asked her for the recipe. It was a simple recipe, using our usual ingredients – garlic, ginger and some indian spices all cooked together with chhole. She served this pindi channa with hot pooris, all puffed up and straight out from the kadai along with fresh homemade dahi(yogurt) and punjabi mango pickle -a typical punjabi breakfast.

I always admire her cooking skills. She loves cooking and make flavorful and delicious dishes in matter of minutes. Whenever she is around, I don’t worry about food or making dishes. She takes care of everything so smoothly and deliciously.

Pindi Channa

Pindi Channa

Ingredients:

For boiling chickpeas:

  • 1 1/2 cups of dried chickpeas, soaked overnight
  • 1 tea bag
  • 4 cloves
  • 2 black cardamoms
  • 2 cinnamon sticks
  • 2 bay leaves
  • 1 star anise
  • salt to taste

For tadka:

  • 2 tbsp extra light olive oil
  • 1 tsp cumin seeds
  • 2 bay leaves
  • 3 tsp ginger garlic paste
  • 2 green chill, defined and chopped
  • 1/2 tsp red chili powder
  • 2 tbsp coriander powder
  • 1 tsp garam masala powder
  • 2 tbsp  chhole masala
  • 1 tbsp lemon juice
  • salt to taste

Method:

  • Soak dried chick peas overnight in enough water to cover the legumes.
  • Drain the soaked chickpeas and rinse it once or twice. Add enough water to cover it by an inch and add all the spices along with the tea bag. Pressure cook for 2-3 whistles or cook in a salted water until the chick peas is soft and tender.
  • Once done, drain all the water from chana and discard the whole spices and keep it aside.
  • Heat oil in a pan, add cumin seeds, bay leaves and let it get brown, add the ginger garlic paste and fry along for a minute. Add rest of the spices and cook for 3-4 minutes without burning the masala.
  • Add the boiled chickpeas and stir well so that everything is evenly coated with masala. Let it cook for 5 minutes and remove from heat. Garnish with chopped coriander leaves and chopped onions. Serve along with poori, paratha or just as a snack, in either way it’s delicious!
Pindi Channa

Pindi Channa

Saag Pulao

Saag Pulao

We went to blueberry picking, something I have been looking forward to do this summer.This way we are getting the freshest fruits at its peak, and nothing beats the flavor of a juicy, sun-ripened berries right off the plant, right?

We picked a pound of blueberries and 2 pints of blackberries. We probably should have gotten more, which I always think after buying the stuff and riding back home.We already ate half a pint of blueberries riding back home, and the rest, I think my going to make muffins and will also use in making smoothies. We loved the farm, it was so beautiful and scenic – covered in various fruits and vegetable gardens. Now I know from where to pick apples this fall..The best part was for my little one, who was happy to see little and big chickens out there. He didn’t want to pick any berries, just wanted to sit and talk to the chickens..:)

In the evening, I did not have the mood to cook something elaborate and made this quick and easy saag pulao for dinner.

Remember my Makke De Roti/Sarsoon da Saag post, I had some cooked saag left to use, so made this pulao with that. Alternatively you can use spinach leaves,blanch the spinach leaves in a boiling water for 4-5 minutes and drain immediately and immerse in a bowl of ice water.Squeeze out the excess water, and puree it in blender until smooth. And then use. Use about 1 1/2 cups of spinach leaves.

We had this pulao with yogurt, papads and onion salad on the side – one good comforting meal. So, here’s what I did to make this easy, delicious one pot meal.

Saag Pulao

Saag Pulao

Ingredients:

  • 1 1/2 cups basmati rice
  • 3/4  cup cooked greens/saag
  • 1/2 tsp cumin seeds
  • 2 bay leaves
  • 2 no’s black cardamom
  • 3 no’s cloves
  • 1 star anise
  • 1 inch cinnamon stick
  • 1 small white onion, finely chopped
  • 2 green chillies, devined and chopped
  • 1 1/2 tsp ginger garlic paste
  • 1/2 tsp garam masala
  • 10-12 whole cashew nuts. lightly roasted in oil
  • 2 tbsp light olive oil
  • salt to taste
  • water to cook the rice
Method:
  • Wash rice in several changes of tap water, drain and keep it aside for 20-30 minutes.
  • Heat oil on medium heat in cooker. When the oil is hot, add the cumin seeds, bay leaves, caradmom, cloves, cinnamon and star anise. Saute them first until lightly golden brown.
  •  Then add chopped onions, followed by green chillies, ginger-garlic paste and sauté until onions start to brown.
  •  Now add the saag, turmeric powder, gram masala powder, salt to taste and cook for 4-5 minutes on medium heat.
  •  To this sautéed masala, add the drained basmati rice and water. Season the rice with salt and stir the whole thing well. Cover the lid and cook for 1 whistle. Wait till the pressure releases, open the lid and gently mix the rice using a fork and add the roasted cashews.
  •  Serve with yogurt, papad and pickle on side. Enjoy!
Saag Pulao

Saag Pulao