Crunchy Chickpea & Corn Cups

These savory appetizers are made with tortillas and are filled with either chickpeas or corn.

A tasty corn alternative for those who have a Trader Joe’s near by, is the Mexican Style Roasted Corn with Cotija cheese.

Make ahead: the cups can be baked up to 2 weeks in advance and stored at room temperature.

IMG_4300

Ingredients

Flour tortillas, to make the cups

Mini muffin pans

Chickpea filling:

1 cup chickpeas (approx 1 can)

3 tablespoons mint chutney

1-2 tablespoons oil

1/2 small onion, finely chopped

1/2 small tomato, chopped

1/4- 1/2  teaspoon red chili powder

1/2 teaspoon chaat masala (optional)

1/2 teaspoon coriander powder

3 tablespoons cilantro, finely chopped

1/2 teaspoon green chillies, finely chopped

1 teaspoon salt

Corn filling:

1 cup of boiled corn (or canned)

3 tablespoons cream cheese

3 tablespoons cilantro, finely chopped

1/2 teaspoon green chillies, chopped,

 

Preparation

Preheat the oven to 350. Spray mini muffin pans with cooking spray.

Cut out large circles from the flour tortillas (even easier with a cookie cutter if you have one) and press into the mini muffin pans.  Bake for about 5 minutes until light brown.  Remove from pan and cool on a wire rack.

Note: These can be made ahead and stored at room temperature in an air tight container for 2 weeks.

IMG_4299

Chickpea filling:

Heat the oil, add onions and saute till light brown. Add the tomato and cook for a minute.

Add the remaining ingredients and stir until mixed well. Cool until room temperature.

Fill into tortilla cups and serve.

Corn filling:

Heat the corn in a pan, add the cream cheese and cook on low till the cheese is softened over the corn.

Add the remaining ingredients. Cool until room temperature, fill cups and serve .

OR

1 packet frozen Trader JoesMexican style roasted corn with Cotija cheese.”

Prepare according to directions, cool until room temperature and fill.

 

 

 

 

 

Advertisements

Zucchini Match Stick Fries

As you all probably know by now, I try to incorporate vegetables into our family’s diet in creative ways – a few months ago we tried the zucchini fries from Trader Joe’s. Since then I’ve been noticing a lot of recipes for them so I decided to experiment baking them in the oven and with an Indian twist. They turned out great so I wanted to share!

One thing I realized about zucchini, is that it has a high water content – if you cut the zucchini in advance, the coating will not stick! So it needs to be cut and prepared at the same time. If you’d like to make it ahead of time, cooking time can be reduced by a few minutes and then just crisp them up in the oven for 3-4 minutes before serving.

img_3531

Ingredients

1 medium size zucchini,

2 teaspoons McCormick’s season all or a different

1 tablespoon olive oil

3-4 tablespoons chickpea flour

1 tablespoon fine cornmeal

 

Preparation

Preheat the oven to 400 degrees.

Cut the zucchini in half, then cut into 4-5 slices lengthwise, and again into thin strips like matchsticks.

Coat with 1 teaspoon of seasonings of your choice.

Mix in the oil.

Add the remaining seasonings to the chickpea flour and cornmeal and mix through.

Toss into the zucchini with the flour mixture and add to a baking sheet.

Bake for 15 – 20 minutes, turning the fries halfway during the cooking.

IMG_3515

If making the fries ahead of time, cook for 10 minutes and finish baking before serving.

 

 

 

Corn Curry

In the summer when corn is plentiful I always think about this flavorful corn dish. My cousin shared this recipe with me years ago – I have made it many times with both Indian and western meals (adjusting the amount of green chilies according to taste).

Curry leaves do add to the flavor of the dish but they are optional – they are the only ingredient you may need to buy from an Indian grocery store (if you don’t already have a curry leaf plant in your garden!).

IMG_3328

 

Ingredients

1 large green chili

1 1/2 teaspoon cumin seeds (separated)

2 teaspoons grated ginger

13 curry leaves, approximately (separated)

1/2 cup cilantro leaves + more for garnish

2 tablespoons water

2 tablespoons oil

3/4 cup milk

3/4 cup half and half

1 teaspoon mustard seeds

3 whole dry red chillies

1/2 teaspoon turmeric

4 curry leaves

1 tablespoon flour

4 cups  fresh cut corn or frozen

1 -1/2 teaspoons salt

Method

Blend the green chili, 1/2 teaspoon cumin seeds, 2 teaspoons ginger, 8 curry leaves, 1/2 cup cilantro, water and oil into a paste.

Heat oil, add remaining 1 teaspoon cumin seeds and mustard seeds, and as the mustard seeds start to crackle add the dry red chillies and 5 remaining curry leaves . Stir and add the green paste, cook for about 1 minute. Add the flour and and stir till well blended. Add the milk & half and half very slowly to make a thick paste. Bring to a boil.

Add the corn and salt and cook for about 4 minutes .

Garnish with cilantro leaves.

 

Green Masala Chicken

This dish is one of my regulars – it is quick and easy since you simply  blend the ingredients for the marinade together, and then grill. It incorporates veggies into the sauce so perfect for our family!

 

IMG_2928

 

Ingredients

1 teaspoon each, garlic paste and ginger paste
1 teaspoon salt
1/2 teaspoon turmeric
1/2 cup yogurt
1 teaspoon coriander powder
1 pound boneless chicken breast, cut in small cubes
1-2 green chillies
1/2  large green bell pepper
2 cups packed spinach leaves
1/2 cup cilantro leaves
2 tablespoons vinegar or lemon juice
1/2 medium onion, chopped, fried brown or  1/2  cup package fried onions (from the indian grocery store)
2 tablespoons cornstarch
1 lime

Preparation

Marinade chicken with the first 5 ingredients.

IMG_2924

Blend the remaining ingredients except the lime, to a smooth paste, in blender or food processor.IMG_2923 (1)

Add this to the chicken and marinade for several hours or overnight.

IMG_2926

Skewer the chicken and grill for about 3-4 minutes or each side.

Squeeze the lime over the chicken and serve with slices of onion.

Poha

Poha, also called Pohe, is beaten or flattened rice – a popular dish from the state of Maharashtra. Though traditionally eaten for breakfast or a snack, it is a super quick option for any meal.

IMG_2918

Ingredients

1 cup Pohe (raw beaten rice) – the medium to thick variety

IMG_2910

1 tablespoon oil

1 teaspoon black mustard seeds

2-3 tablespoon onion, finely chopped

1-2 small green chillies, slit

a few curry leaves (optional)

1/8 teaspoon turmeric powder

1 teaspoon salt

1 small potato, boiled and cubed (optional)

1/2- 3/4 cup frozen peas, thawed (optional)

1/2 lime

2-3 tablespoon cilantro leaves chopped

Preparation

Place the raw poha in a sieve and rinse it with water for a minute or two. Set aside.

IMG_2915

Heat oil in a saucepan and add the mustard seeds. As the seeds start to pop, add the onion and saute for a few minutes till it becomes light brown. Add the green chillies and curry leaves, and stir for 30 seconds.

IMG_2914

Add the turmeric, salt and potatoes and the rinsed poha Stir until combined and add one or two tablespoons of water, if the mixture looks dry.

IMG_2916

Cover and cook over low heat for about 3 minutes.  If adding peas, add the peas and continue to cook for another minute. Squeeze the lime  and garnish with chopped cilantro leaves.

 

 

 

 

Upuma

In the southern part of India, Upuma, a simple breakfast, snack or lunch dish is made from cream of wheat mixed with a few spices.

The cream of wheat used in this dish is of a finer variety, bought in the Indian grocery stores. The cream of wheat found in the supermarket can be used, it is just a little coarser in texture.

When my daughter was working in Atlanta I came up with this home made “upuma mix” which she could use when needed for a quick dinner.  Adding boiling water & some frozen or left over veggies,  it is also nutritious as cream of wheat has iron and some protein.

 

IMG_2878

Ingredients

Upuma Mix:

  1 cup cream of wheat

  1 tablespoon oil

  1 teaspoon black mustard seeds

  1 small red dry chilly, broken

  1 teaspoon urad dal

  1 small onion, finely chopped

  1/2 teaspoon grated ginger

  1 teaspoon salt

1 small tomato, chopped (optional)

1/2 cup cooked vegetables  (green peas, beans, carrots etc)

Preparation

Homemade Upuma Mix:

NOTE: When I’m making the mix, I typically make 4 times this recipe, and store it in the fridge. 

Heat the cream of wheat in a skillet over medium heat until it turns light brown, stirring constantly. Remove from pan and set aside.

IMG_2903

Heat oil in a skillet; add the mustard seeds and when they start to pop add the red dry chilly. Stir for a few seconds and add the onion. Cook the onion till brown, add the ginger and stir for 1-2 more minutes.

IMG_2875

Add the urad dal and nuts, if using, and stir until the dal turns brown (for a few more minutes). Add the toasted cream of wheat and salt and stir well until the cream of wheat is thoroughly mixed in.

If using as a “mix” cool and store in a container in the refrigerator.

Heat 2 cups of water to boiling, and if using vegetables add them now (I added beans that I had in the refrigerator, and a small tomato). Turn down to simmer and add 1 cup of your homemade upuma mix, stir until slightly thickened.

IMG_2877

Cover and continue to simmer for about 3-5 minutes or until the mixture is thick.  Upuma is usually served hot, with a little bit of Indian hot mango or lime pickle.

Pasta and Veggie Dhokla

Dhokla is a traditional Gujarati dish, a savory steamed bread with a light and spongy texture. It is typically made with channa dal (split peas) but I’ve had various types, made with rava (semolina or cream of wheat) and besan (chickpea flour).

A friend recently introduced me to her version, incorporating vegetables.  You can use any veggies in the recipe – I always seem to have carrots, bell peppers and frozen peas on hand so I used those.

You might be wondering about the pasta… the angel hair pasta and potatoes simply help bind the ingredients together!

IMG_2526

Ingredients

3/4 cup uncooked, broken angel hair pasta

IMG_2510

1/4 cup frozen green peas

1/4 cup finely cut carrots

1 small raw potato, finely diced

1/4 cup green bell pepper, diced

1 cup plain yogurt

1 teaspoon each, ginger and garlic paste

1/2- 1 teaspoon, finely cut green chillies

1/2 teaspoon turmeric

1 teaspoon salt

3/4 cup cream of wheat (coarse variety, if buying from an Indian store)

2 tablespoon oil

1 teaspoon Eno or baking soda

1/2 tablespoon oil

2 teaspoons sesame seeds

1 teaspoon black mustard seeds

Chopped cilantro for garnish

  Preparation

To steam the Dhokla, boil 2 cups of water in a large 4 or 6 quart cooking pot and keep it simmering. Place a small cooking rack or an overturned small metal container or bowl at the bottom. Grease an 8″ cake pan.

IMG_2513IMG_2514

Add pasta to a mixing bowl and mix in the vegetables.

IMG_2512

Next add the yogurt and spices, cream of wheat, and oil and mix well.

IMG_2516

 Lastly add the Eno or baking soda.

IMG_2518

Pour into prepared cake pan, cover with a lid and steam for 15 minutes.

Heat 1 tablespoon oil, add the sesame seeds and mustard seeds and when the seeds start to pop, remove and pour and spread over the steamed dhokla. Remove pan and cool for 5 minutes and cut into diamond shapes.

IMG_2522

Remove to a serving plate and garnish with chopped cilantro.

Dosa-Waffles

I have been reading lately about the many non-waffle recipes you can make in your waffle iron. There’s even a blog (waffled tofu & frozen fries!) & cookbook called “Will it Waffle” – 53 “unexpected” recipes!

I decided to experiment with a dosa recipe (Indian lentil pancakes) using green moong dal. It is quicker & easier than making dosas on the stove, one by one! I did have to add a few extra ingredients (oats & baking powder) but they turned out great.

The dosa-waffles can be served with cilantro chutney or even with a spicy ketchup (make your own by mixing regular ketchup with a little of Siracha or hot sauce). These also reheat well and can be frozen.

IMG_2479

Ingredients

1 cup whole green moong dal, (soaked for about 4 hours)

IMG_2480

1/2 small onion

2 whole green chillies

1/4 cup oat flour (you can also grind oats in a blender)

1/2 teaspoon baking powder

1 teaspoon salt

3 tablespoon oil

1/2 cup water

Preparation

Put all of the ingredients in a blender and process till smooth.

IMG_2475

Add a little more water, slowly, to get a thick pouring batter (like waffle batter!).

Preheat the waffle iron, brush the grids with a little oil, add about 3/4 cup batter (depending on the shape and size of your waffle maker) and cook them.

Remove and place on a wire rack.

Serve hot with chutney or spicy ketchup.

Swiss Chard or Spinach Focaccia

One of my weaknesses is bread! I enjoy looking for different types of bread recipes. Somewhere along the way I came across the idea of adding swiss chard to focaccia. I just don’t feel as guilty consuming so much bread when I am having something healthy along with it!

This focaccia recipe is great as an appetizer and also perfect for lunch with a bowl of soup. It freezes well – it’s a handy side to have on hand since it is so versatile with meals.

Best of all, the “No Knead Focaccia” recipe from the King Arthur Flour website is the simplest recipe I’ve come across since it doesn’t require kneading! I’ve adapted the recipe slightly below.

 IMG_2459

Ingredients

Dough:

1 1/2 cup warm water

3 tablespoon olive oil

1 teaspoon salt

1 1/2 cup white whole wheat flour

2 cups of all purpose flour

1 tablespoon instant yeast.

Topping:

2 bunches swiss chard , ( remove the thick stem) and  coarsely chopped ( 6-8 cups)  OR

6-8 cups coarsely chopped spinach

1-2 teaspoon minced garlic

1/2 teaspoon kosher salt ( preferably)

1/4 teaspoon ground black pepper

1-2 green chillies ( hot ) finely minced or ground (optional)

1/3 cup olive oil

Preparation

Lightly grease a large cookie sheet with about 2 tablespoon oil.

Combine all the ingredients for the dough in a large mixing bowl and beat at high speed with an electric mixer or 1 minute.

IMG_2452

The dough will be sticky. Scoop the dough onto the prepared cookie sheet and spread with a spatula or greased hands.

IMG_2455

Let rise for about 45 – 60 minutes till the dough doubles.

In the meantime, combine all the ingredients for the topping .

IMG_2453

When the dough is risen, add the swiss chard to the dough and spread to cover the dough.

IMG_2456

Bake at 375  for about 20 – 25 minutes. Cool. Cut in squares.

Podi Gudu (Spicy Scrambled Eggs)

Podi gudu and puris were a typical breakfast of mine, growing up in Hyderabad.  For obvious health reasons, puris (fried puffy bread) aren’t the most popular breakfast item any more, and even I don’t feel like making them often because they are fairly time-consuming! I’ve found though, that this flavorful scrambled egg dish is a great lunch item  – as a wrap filling, using a chapati or tortilla- for us adults or kids. For those who do not eat eggs, using tofu is a great substitute.

IMG_2307

Ingredients

2 large eggs, beaten (OR 4 ounce tofu, drained and crumbled)

1 tablespoon oil

1-2 tablespoons onion, finely chopped

1-2 tablespoon bell pepper, finely chopped

1 tablespoon tomato, finely chopped

1-2 green chillies, finely chopped

1/2 teaspoon, each salt and pepper

1 tablespoon coriander leaves (cilantro), finely chopped

IMG_2300

Preparation

Heat oil in a small skillet. Add the onion and sauté for a couple of minutes until light brown. Add the bell pepper and continue to sauté for another few minutes or till soft. Add the tomatoes, green chillies and seasonings.

IMG_2302

Stir for 30 seconds and pour in the beaten egg or crumbled tofu.

IMG_2305

Cook on low heat for one minute. Stir until the eggs are set; add the cilantro and serve.

Archives

Follow Viji's Kitchen on WordPress.com
%d bloggers like this: