Microwave Chivda for Bloghop

When Radhika sent a mail with this month's Blog Hop pairs, I was really pressed for time. I wasn't even sure if I could make something in time from Nayna’s blog. Though I loved most of her recipes, due to time constraints, I chose her Microwave Chivda. It looked very easy to prepare. And I wasn't wrong in my judgement.

I usually use the microwave to boil the potatoes, beetroot and heat up stuff. This was the first ever complete "dish" I prepared in the microwave. Due to this, I couldn't judge my microwave properly and my peanuts were still a bit "kacha" (raw). But I know my mistake now and will adjust the time / method next time. I will update this post then.

I omitted the chillies as I didn't want V to bite into a chilli seed. I added only peanuts as I didn't have the roasted almonds and cashews in my pantry. The end result of the whole dish was very tasty. Its also a healthy, nutritious and low fat snack thats perfect with alcoholic / non-alcoholic drinks and also with your evening cuppa.

Ingredients
250 gms Thin Poha (Beaten Rice)
1 tbsp Roasted Chana Dal
3 tbsp Peanuts
1 tsp Mustard Seeds
1 tsp Chilli Powder
10 Curry Leaves
1/4 tsp Turmeric Powder
1 tbsp + 1 tsp Oil
Salt to taste

Method

1. Place the Poha in a shallow microwave dish and microwave for 3 minutes, stirring thrice in between. By the end, the poha should be crisp to bite into.
2. Transfer this into a large bowl.
3. In the same dish, mix the Peanuts with 1 tsp Oil and microwave for 5 minutes, stirring 3 - 4 times in between. The peanuts should be crunchy to bite.
4. Now add the Roasted Chana Dal, mix and microwave for another 3 minutes, stirring 3 - 4 times.
5. Transfer this to the bowl with Poha and mix well.
6. In another microwave dish, add the 1 tbsp Oil and Mustard Seeds and microwave for 2 minutes stirring once in between.
7. Now add the Curry Leaves to this, mix and microwave for another minute.
8. Add the tempering, Turmeric Powder and Chilli Powder to the bowl with Poha and mix well.
9. Store in an air tight container and enjoy with a hot cuppa.

Note: I used my microwave at 800W to prepare this.

This goes to Blog Hop Wednesdays - Week 17

Garlicky Brussels Sprouts

I still remember my reaction when I first saw these tiny green things in the local super market. "Such cute cabbages." I wasn't so experimental with my cooking back then as I am now. Infact, I hardly cooked those days. So I left them as they were.

When we bought and shifted to our own(read decent) kitchen, my experiments started. I bought a bag of frozen Brussels Sprouts. I used to steam and eat them on their own or with a spicy sauce (Tobasco or similar). I really liked them. But then, I got fed up and finished the packet with great difficulty

Cut to present, I bought another bag of frozen Brussels Sprouts recently. Not wanting to steam them again, I decided to try this garlicky stir-fry and instantly loved it. It didn't need any sauce to go with it. It was tasty on its own. It's a quick healthy snack when the hunger pangs strike.

Coming to the nutritional value, these little green beauties are packed with Vitamins A, B, C, K to name a few, Folic Acid and other important vitamins & minerals. They have anti cancerous properties and are low in fat. These properties make it an ideal veggie that's good to include in almost everyone's diet. (Check with a doctor for individual conditions – I am not a nutritionist.)

A word of caution though - you really need to have a taste for these. Not a favourite with many. I am not sure if they are available in India. Any information on that will be useful.

Serves: 1

Ingredients
10 Frozen / Fresh Brussels Sprouts
2 Cloves Garlic - minced
1 tbsp Olive Oil
Pepper to taste
Salt to taste (avoidable)

Method

1. Heat Olive Oil in a pan.
2. When hot, add the Garlic and fry till it starts changing colour.
3. Add the Brussels Sprouts, Salt and Pepper and mix thoroughly.
4. Cover and cook till they are done, adding little water if needed.
5. Serve as a snack.

This goes to the following events:

Radhika's Let's Cook #13 - Greens

Srav's Cooking Concepts #8 - Vegan Diet

Kalyani's Holi Fest - Colourful Palette

Krithi's &Denny's Serve it - Stir Fried

Ayeesha's Healthy Morsels - Pregnancy

 Frugal Food Fridays hosted this month by Pigling Bland

  

  

Chef Al dente's Gimme GREEN

White Chickpea Sundal - a quick snack

Uno, Dos, Tres... No... I am not trying to learn Spanish (I might need to learn it soon though). That's my son counting in Spanish. He can count (from what I can make out) to 5. If he starts talking to us in Spanish, we will be lost for words... literally.

My first taste sundal was in a temple. It was so yummy. Absolutely loved it. I never liked going to temples, but would go to this particular temple only because they would give Sundal. Yes, I used to be like that (maybe I still am... who knows).

A few days back I asked my Pinni (mom's sister) how to make Sundal. She gave me the recipe. It was so simple, I thought I should try it immediately. So when I made Macaroni Cheese for V & P, I made this for myself. I just gobbled it. I don't know how I managed to click these photos. I had this for dinner but it is perfect for a snack. Its very healthy and filling.

Since this wasn't as an offering, I added Garlic and it tasted even more yummy. I have to tell her to add garlic if she's making for herself. I am sure she'll like it. I am 99% sure she knows it tastes good with garlic.

Serves: 1

Ingredients
1/2 cup Dry White Chickpeas / 1.5 cups cooked Chickpeas
1 Dry Red Chilli - torn into pieces
2 Cloves Garlic - crushed
1 tsp Mustard Seeds
1 tsp Cumin Seeds
1 tsp Urad Dal
10 - 15 Curry Leaves
1 tbsp Oil
Salt to Taste - I didn't use

Method

1. Soak the Chickpeas overnight and pressure cook with salt till done.
   
2. Once the pressure comes down, drain and keep the chickpeas aside. You can use the water to make rice / rotis.
3. In a pan, heat the oil.
4. When hot, add the Dry Red Chilli and fry for a few seconds.
5. Add the Urad Dal, Mustard Seeds and Cumin Seeds.
6. When the Mustard Seeds start popping, add the Garlic and Curry Leaves and fry till the Garlic starts to change colour.
7. Add the Chickpeas, Salt, mix well and serve hot.

This goes to the following events:

Cooking with Seeds - Chickpeas that was started by Priya and guest hosted by Sukanya.

MLLA #43 started by Susan and guest hosted by Claire.

Vegetable Cutlets / Patties

The other day, I wanted to make something spicy for P and me and was wondering what to give my 3 year old. I realised there's a huge potato lying in my cupboard and I decided to make cutlets for him.

It was another way to give him vegetables. A simple, easy and healthy recipe that can be adapted to suit individual needs and tastes very easily.

I made a simple spicy spaghetti dish for us (recipe to follow) and made these cutlets for V. He ate this without much fuss.

Ingredients
500 gms Potatoes - boiled and mashed
1 cup boiled and mashed vegetables (I used Carrots, Cauliflower and Green Peas)
1/2 tsp Chilli Powder
1 tsp Coriander Powder
1 tsp Cumin Powder
1 tsp Paprika Powder
1/2 tsp Amchur (Dry Mango) Powder / Lemon Juice
Salt to taste
2 tbsp Oil for pan frying

Method

1. Mix all the ingredients except Oil and make patties of desired shape & thickness.
2. Heat Oil in a pan on medium high and put the patties one by one.
3. Let the patties cook for about 3 - 4 minutes each before turning and cooking them again for 3 - 4 minutes.
4. Serve with tomato ketchup

Note: I haven't used any "binding agent". So I let the patties cook well before turning them so they don't "break".

This goes to the following events:

Pavani's Kid's Delight Event Announcement – Deceptively Delicious that was started by Valli

Valli's Snacks Mela

Priya's Cooking with Seeds - Peas

Vardhini's Sinful Delights

Baked Falafel

This recipe has been in my to-try list for almost a year now. P was not a fan of chickpeas – that's what kept me from making this. His "liking" for chickpeas changed recently when one of our friends made this yummy chole. From then, he doesn’t mind chickpeas so much.

He’s also opened up to me trying out new recipes. With this combination, I had to try out this recipe that I had been "eyeing". I had found too many recipes for this. While some were too elaborate, some were too simple. I came up with the following recipe after keeping in mind that I need to feed V also the same thing – so it shouldn't be too spicy for him.

Chickpeas are high in protein. It is one of the sources of proteins in a vegetarian diet. The traditional Falafel is deep fried. Baking it is a healthier option.

Here's how I made this:

Ingredients
1 cup dry chickpeas – soaked over night and cooked
2 Green Chillies – Finely Chopped
1 cup Corainder Leaves – Finely Chopped
1/2 cup Mint Leaves – Finely Chopped
1 tsp Cumin Powder
1 tsp Coriander Powder
1 tsp Chilli Powder
1 tbsp Garlic Paste
1 tbsp Ginger Paste
2 tbsp Whole Wheat Flour (I used Atta)
1 tsp Baking Powder
Salt to Taste
Oil to grease baking tray.


Method

1. Pre heat the oven to 200^oC.
2. Take all the ingredients except Oil in a food processor and pulse to a coarse mixture.
3. Take a baking tray and grease with Oil.
4. Make 12 patties with the mixture and place them on the tray.
5. Bake for 40 mins turning once in between.
6. Serve hot with a dip / sauce.

Note 1: I made 20 patties – that's why they are thin. I will be making 12 patties next time so they are thick.
Note 2: I didn't add the green chillies to the food processor. I took out a few patties for V and added the green chillies and made the rest for us. This way, V didn't find it too spicy. It was right for us too.

This goes to the following events:

Shobha's Cook it Healthy.

Harini's Only Baked that was started by Pari.