Showing posts with label Gravy. Show all posts
Showing posts with label Gravy. Show all posts

Raw Banana Kofta Curry Recipe [Video]

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Raw Banana Kofta Curry is a spicy, sweet and tangy coconut based curry with fried raw banana (plantain) dumplings. This curry is vegan and gluten free.

In a hurry? Jump to Video or Jump to Recipe

Raw banana plantain koftas in a coconut milk based spicy tangy gravy


We are mid way through January already!! I must say, time literally flies. It feels like just yesterday it was December and I was getting all excited for the New Year, and today we are already well into it. So did you start all that you planned to do in 2019? I'm still dragging my feet on my checklist. 

In other news, I've been at home an awful lot lately, mainly because of some trade union strikes last week that stopped public transport and we were all forced to work from home, and I had some personal commitments that made me still work from home for a few days here and there. While you would think being home and cutting out all that stress of travel, I'd be more productive in the kitchen. But the truth is, when I'm home I'm super lazy. Sometimes, I make instant noodles or just buy bread to mop up leftover curry. 

I finally decided it was time to stop being lazy and cook up this amazing Raw Banana Kofta Curry that I had in my mind for so long. I found this recipe in a magazine at the doctor's. I actually dread doctor visits. I can probably count the number of visits I've made in the last 2 years on the fingers of one hand. Raise you hand if you dread doctor visits like me! While I waited for my turn for my annual checkup, I leafed through a magazine on the coffee table and this recipe kind of jumped at me. I made Raj take a quick photo and stored it away. Finally I got around to making it, thankfully.

Raw banana plantain koftas in a coconut milk based spicy tangy gravy

Raw banana plantain koftas in a coconut milk based spicy tangy gravy

This Raw Banana Kofta Curry is spicy, sweet and tangy! Flavor explosion in your mouth.

The curry or the gravy is what gives all the flavor. Tomato and Tamarind impart the sourness to the curry, the jaggery adds sweetness, the high count of red chillies gives the curry heat and color and the coconut milk just mellows down everything with it's rich creaminess. My mouth still waters when I reminisce about this curry, it was SO delicious. This curry really had the balance of sweetness, sourness and heat. Take the ingredients below as more of a direction than rigid quantities. Your palate may prefer the curry being less sweet and more tart. Adjust the ingredients to your liking. Start with less jaggery and tamarind and add more as you go along. The red chillies are deseeded so that the curry is not too hot but still has the vibrant color. You can leave the seeds in for a spicier curry.

The Raw Banana Koftas are really easy to make. They taste good just by themselves too. So you can make more and serve them as snacks at tea time. The original recipe called for raisins but I replaced them with cashew nuts. Add any nuts you like into the koftas. I also added in grated Tofu instead of the grated Paneer, because I had tofu in the fridge. The koftas can be either shallow fried or deep fried. You may even try to bake it. Add the koftas just before serving to retain the crispness of the koftas.

Raw Banana Kofta Curry is best served hot with naan or rotis.

Raw banana plantain koftas in a coconut milk based spicy tangy gravy


If you made this recipe, let me know! Leave a comment here or on Facebook tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo #oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are upto.


If you like this recipe, do not forget to share it with your friends and family! 



You can follow One Teaspoon Of Life on FacebookTwitterInstagramPinterest and Google+ or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email



Video Recipe





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Raw Banana Kofta Curry


Raw banana plantain koftas in a coconut milk based spicy tangy gravyRaw Banana Kofta Curry is a spicy, sweet and tangy coconut based curry with fried raw banana (plantain) dumplings. This curry is vegan and gluten free.

Recipe Type:  Main
Cuisine:            Indian
Prep Time:     10 minutes
Cook time:     40 minutes
Total time:     50 minutes
Yield:                Serves 3-4

Ingredients:


For the curry:


10-12 Dry Red Chillies
1 tsp Turmeric Powder
0.5 tsp Peppercorns
2-3 tsp Jaggery or Sugar
1 large Tomato
1 tsp Tamarind Pulp
1 cup thick Coconut Milk
2 Tbsp Kasuri Methi
2 Tbsp chopped Coriander Leaves
3 tsp Oil
1 tsp Mustard Seeds
Salt to taste
Water as required

For the Koftas:


2 raw Bananas or Plantain
10-12 Cashew Nuts, chopped
1 cup grated Tofu or Paneer
1 Tbsp chopped Coriander Leaves
Salt to taste
Oil to fry koftas

Method:


1. Cut the edges of the raw bananas and dice them roughly. Boil them with a pinch of salt until soft.
2. Peel the bananas and keep aside.
3. Deseed the dry red chillies and add to a mixer/blender. You can keep the seeds in if you want the curry to be very spicy.
4. Add turmeric powder and black peppercorns to the mixer and grind until you get a coarse powder.
5. Add 2 tsp of jaggery or sugar along with the tamarind pulp and chopped tomato to the blender.
6. Add a little water and blend until you get a smooth paste.
7. Heat oil in a pan and add in the mustard seeds.
8. Once they splutter, add the masala paste and cook for 7-8 minutes until the raw smell disappears.
9. Add 1 cup of water and a little salt and allow the curry to boil.
10. Once the water has evaporated, add in the thick coconut milk and allow it to come to a boil.
11. Adjust salt and sugar as required.
12. Once the curry has reached a rolling boil, add in the dried kasuri methi.
13. Allow it to simmer for 3-4 minutes.
14. Remove from heat and add in chopped coriander leaves and keep aside.
15. Mash the boiled raw bananas and add in the chopped cashew nuts, grated tofu or paneer, chopped coriander leaves and salt.
16. Mix well until combined and shape into koftas.
17. Heat oil in a shallow pan for frying koftas.
18. Add the koftas to the pan and fry until all sides are browned. You can also deep fry the koftas.
19. Add the koftas to the curry and mix well.
20. Serve hot with rotis or naan.



Raw banana plantain koftas in a coconut milk based spicy tangy gravy


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Avarekalu Saaru Recipe | How to make Hitikida Avarekaalu Sambar (Huli) [Video]

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Avarekalu Saaru or Avarekaalu Huli is a winter special curry made in Bangalore, with seasonal hyacinth beans by double peeling them and cooking them in a coconut and spice based masala. This Avarekalu Sambar is vegan.

In a hurry? Jump to Video or Jump to Recipe

avarekalu huli sambar

Avarekalu, is a delicious bean that is very local to the region around Bangalore-Mysore. It is very similar in profile with edamame beans, just much smaller in size. They flood the markets in Bangalore around this time of the year aka winter. They are either sold whole, with the beans still in their pods or sometimes, loose beans removed from the pods. There is even an entire fest dedicated to these beans at the Food Street near V.V. Puram in Bangalore. The entire food street gets obsessed with these avarekalu and you will see them being used so creatively in so many recipes. There are dosa, thalipettu, curries, sweets, and what not. If you are in Bangalore, this is one traditional fest you should not miss. 

I first ate avarekalu when I moved to Bangalore. The first time I ate in this avatar of Hitikida Avarekalu Saaru was when my friend got it for lunch at work. It was her grandma's specialty and it was super delicious. I managed to get the recipe from her and after several confusions about the quantities of the ingredients, I finally got it right to suit my palate. Since then, come winter, I make this curry multiple times.

When I first posted this recipe back in 2014, I never imagined it would be my most popular recipe on the blog. Come winter and the popularity of this Avarekaalu Saaru recipe starts rising. After 5 years, I decided it was time I reposted this recipe along with a video that gives you step by step instructions on how to make this Hitikida Avarekaalu Saaru.

avarekalu huli sambar

avarekalu huli sambar
(Clockwise from top left) Whole avarekai, Shelled avarekalu, peeled avarekalu, peeled and unpeeled avarekalu

Hitikida Avarekaalu Saaru is a South Indian vegan curry made from double peeled avarekaalu or hyacinth beans. You can make this curry with any fresh beans you have available - edamame, fava, double beans, toovar or even avarebele (lentils of hyacinth beans). Hitikida refers to the process of squeezing out the beans from their cover. The beans are double peeled to make the curry, first the beans are removed from the pods and next from their really thin cover. If you are bored to do the second step, you can cook it with the cover on, only they will take a tad longer to cook. While soaking the beans in water before squeezing them out is the traditional way to peel them, I found that freezing them overnight in a bag works wonders. It is much easier to squeeze them out when frozen and thawed. 

The curry is actually a sambar or huli which is made with freshly ground sambar masala. The masala is simple and contains coconut, aromatics, whole spices and ground spices. The curry can be enjoyed as a side with akki rotti or chapati when it is thicker in consistency and with rice when it is thinner in consistency. 

Enjoy!



If you made this recipe, let me know! Leave a comment here or on Facebook tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo #oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are upto.


If you like this recipe, do not forget to share it with your friends and family! 



You can follow One Teaspoon Of Life on FacebookTwitterInstagramPinterest and Google+ or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email



Video Recipe





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Avarekalu Saaru | Hitikida Avarekaalu Sambar



avarekalu huli sambarAvarekalu Saaru or Avarekaalu Huli is a winter special curry made in Bangalore, with seasonal hyacinth beans by double peeling them and cooking them in a coconut and spice based masala. This Avarekalu Sambar is vegan.

Recipe Type:  Curry
Cuisine:          South Indian 
Prep Time:     30 minutes
Cook time:     40 minutes
Yield:              2-4 Servings

Ingredients:


2 cups Avarekalu or Hyacinth Beans
0.75 cups grated Coconut
1 Tbsp Poppy seeds
1 small Onion
1 Tbsp chopped Garlic
A pinch Asafoetida
1 - 2 tsp Red chilli powder
1 tsp Turmeric powder
1.5 Tbsp Coriander seeds
1/2" piece Cinnamon
1-2 Cloves/
1 tsp Tamarind
1/2 tsp Mustard seeds
8-10 Curry leaves
2 tsp Oil
Salt
Water

Method:


1. To double peel the avarekalu or hyacinth beans, remove the beans from their pods.
2. Soak the beans in water for 30-45 minutes or freeze them ovenight in a ziploc bag or a box.
3. Pat the beans dry on a kitchen towel.
4. Gently squeeze out the bean from its peel.
5. Boil the beans in mildly salted water until soft.
6. While the beans cook, make the sambar masala by grinding together coconut, onion, garlic, poppy seeds, coriander seeds, asafoetida or hing, turmeric powder, red chilli powder and tamarind along with a little water.
7. Once the beans are cooked, add the sambar masala along with 1-2 cups of water and allow it to reach a boil.
8. If you are planning to eat it with rice, add more water, and if with chapati or rotti, add less water.
9. Add salt as required. Remember the water was salted while cooking the beans.
10. Heat oil in a small pan and add mustard seeds.
11. Once they splutter, add the curry leaves.
12. Pour this tempering into the curry and remove from heat.
13. Serve hot with rice, rotti or chapati.









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Achari Bhindi Dahiwali | Spicy Okra Curry with Yogurt [Video]

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Pan fried okra cooked in a curry made with pickle spices and yogurt.

Pan fried okra cooked in a curry made with pickle spices and yogurt.

There are 2 kinds of people in the world, one who love Okra or Bhindi and one that wouldn't be caught dead eating it. I was a latter, I hated bhindi all through my childhood - I mean which kid really enjoys the slime? Until about 5 years ago, when I had run out of veggies to cook for the day, I picked up some fresh bhindi and decided I could try to convert the hate to at least a tolerable feeling. Frankly, all I needed to do that was learn how to cook the okra correctly. See my tips below.

I have the following tips to cook the okra, just right:

  • The first tip for cooking okra, if you don't like slime, is to never cover it while cooking. Cook the okra in an open pan, always.
  • Preferably use a flat pan and do not crowd it. A wok or a kadhai, ends up steaming a few pieces of okra at least, and when steamed, okra tends to get slimy.
  • Be liberal with the oil. If cooking on a stove, use sufficient oil. The oil helps make the okra crispy and stops it from steaming. If you want to use less oil, grill the okra in a pan in the oven. This recipe tastes equally delicious with grilled okra.
  • Cook okra on medium to high heat stirring regularly. Okra cooked in low heat, again, tends to get slimy.
  • Avoid adding water to the okra while cooking. Okra loves oil, let it cook in oil alone. Don't add any water or any ingredients that may leave their juices (like tomatoes) until the okra is almost cooked.
Once I had mastered the art of cooking okra, there was no turning back. I've made okra innumerable times since then, and loved it.

Pan fried okra cooked in a curry made with pickle spices and yogurt.

This Achari Bhindi Dahiwali translates simply into Pickled Okra in Yogurt. This curry uses the pickling spices used in North Indian pickles. While the okra is not pickled, it is cooked with a spice blend made inspired by the pickles. Pickle spices usually include - fennel seeds (saunf), carom seeds (ajwain), mustard seeds (rai), fenugreek seeds (methi dana), asafoetida (hing) and dried mango powder (amchur). I have reduced the quantity of fenugreek seeds as they are bitter in taste. 

To make this recipe vegan, use vegan yogurt like cashew yogurt or coconut yogurt.

To make Achari Bhindi Dahiwali, we first slice the okra lengthwise. You can chop it how you please, lengthwise just made it visually appealing to me. The okra is pan fried with oil. I've made it before by grilling the okra in the oven, the curry tastes the same and uses a lot less oil.

Then the gravy is made by cooking onions and tomatoes with the pickling spices and blending it. Whisked yogurt is added to the gravy to finish it off. Toss in the cooked okra and serve it hot with rotis.


Pan fried okra cooked in a curry made with pickle spices and yogurt.


If you made this recipe, let me know! Leave a comment here or on Facebook, tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo #oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com. I'd love to see what you are upto. 

If you like this recipe, do not forget to share it with your friends and family! 

You can follow One Teaspoon Of Life on FacebookTwitterInstagramPinterest and Google+ or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email





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Achari Bhindi Dahiwali



Pan fried okra cooked in a curry made with pickle spices and yogurt.Okra cooked with Indian pickle spices and whisked yogurt. Bhindi curry made with North Indian achaar masala and dahi.


Recipe Type:  Main
Cuisine:          North Indian
Prep Time:     10 minutes
Cook time:     45 minutes
Yield:              2-3 Servings

Ingredients:


25 small Okra (bhindi)
1 Onion
1 Tomato
1 cup Yogurt (dahi)
4 Tbsp Oil
1 tsp Ginger Garlic Paste
0.5 tsp Turmeric Powder
1 tsp Red Chilli Powder
0.5 tsp Cumin Seeds
1 tbsp Fennel Seeds (Saunf)
1 tsp Mustard Seeds
1 tsp Carom seeds (Ajwain)
4-5 Fenugreek Seeds (Methi dana)
1 tsp Dry Mango Powder (Amchur)
Pinch of Asafoetida (Hing)
Handful of Coriander leaves
Salt to taste

Method:


1. Dry roast the fennel seeds, mustard seeds, carom seeds and fenugreek seeds.
2. Grind them to a fine powder along with the asafoetida and the dry mango powder. Keep aside.
3. Heat 2 Tbsp Oil in a flat pan and add the chopped bhindi to it. Saute until the bhindi are soft and cooked. Never cover the bhindi while cooking, it will tend to get slimy. Remove and keep aside.
4. Heat 1 Tbsp Oil in the same pan and add the ginger garlic paste.
5. Once the ginger-garlic is fragrant, add finely chopped onions and fry until translucent.
6. Add in chopped tomato and stir well.
7. Mix in the achari spice blend we made earlier along with salt and turmeric powder and cook until the tomatoes are soft.
8. Blend into a fine paste with little water once cooled slightly.
9. Heat the remaining oil in a pan and add the cumin seeds.
10. Once they brown slightly, add the blended paste and cook on low heat for 4-5 minutes.
11. Stir in whisked yogurt and red chilli powder. Adjust seasoning if required. Cook for 2-3 minutes on low heat.
12. Add the pan fried bhindi and mix well. Simmer for 4-5 minutes. Garnish with chopped coriander leaves and serve hot with rotis.



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Lauki Kofta Recipe [Video Recipe]

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Dumpling made from Bottle Gourd and simmered in a creamy tomato and nut based vegan gravy. 

Bottle gourd dumplings in a tomato based gravy

So I've had a good last week. My bestie flew in on Sunday and we had one of those "Shop-till-you-drop" evenings, where we managed to fill her empty bag with all sorts of stuff and our tummies with some guilty goodness. She even got me juicy ripe sweet Mankurad Mangoes, a variety only available in Goa and cherished by all back home. I'd forgotten how delicious they tasted. Thank you Nammu!

And then there was a very slow monday at work, which was just fine with me.

Tuesday was Labor Day, so we took full advantage of the holiday and went out to meet more friends.

That's how the week looked like, meeting friends and eating delicious mangoes that reminded me of my seaside state of Goa. And yes, the rains!!!

It's also been raining heavily at nights with strong winds. The kind of nights you want to sit near the window with a cup of hot tea and feel the occasional spray of water on your face. I've been enjoying those.

A good mood also makes me want to cook good food. So I've been whipping up some delicious indulgent treats. Did you check out my last post on Eggless Blueberry Muffins? They are a winner and definitely not to be missed!

Bottle gourd dumplings in a tomato based gravy

While I was onto to cooking good food, I made this Lauki Kofta in a creamy spicy tomato based gravy too. One more into the indulgent basket. The only reason I feel a little less guilty about this one is because of the Bottle Gourd or Lauki - it is super healthy. Bottle Gourd is full of water and fiber and is perfect for summers. It is known to cool down your body plus help you reduce weight.

Although I know it is good for me, I am not particularly fond of bottle gourd. But this is one of the only ways I really enjoy it. It is also a sneaky way to make your kids / family eat this bundle of health.

Traditionally, koftas are dumplings made of meat, but this is a vegan version of the same. Also, koftas are usually deep fried. I tried to make it slightly healthier by shallow frying them in a Paddu Tava. You can bake them or shallow fry them in a regular pan too.

Bottle gourd dumplings in a tomato based gravy


Bottle gourd dumplings in a tomato based gravy
Shallow frying in a paddu tava

Bottle gourd dumplings in a tomato based gravy

If you made this recipe, let me know! Leave a comment here or on Facebook, tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo #oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com. I'd love to see what you are upto. 

If you like this recipe, do not forget to share it with your friends and family! 

You can follow One Teaspoon Of Life on Facebook, Twitter, Instagram, Pinterest and Google+ or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email




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Lauki Kofta

Bottle gourd dumplings in a tomato based gravy
Bottle gourd dumplings in a tomato based gravy 

Recipe Type:  Main
Cuisine:          Indian
Prep Time:     30 minutes
Cook time:     45 minutes
Yield:              2-3 Servings

Ingredients:


For the Lauki Kofta


1 whole or 2.5 cups grated Lauki or Bottle gourd
3-4 Tbsp Besan / Gram flour
1 tsp Ginger Garlic Paste
1 tsp Red Chilli Powder
0.5 tsp Garam Masala
1 tsp Salt
Oil to fry the Kofta

For the Creamy Tomato Gravy


2 medium Onions
2 medium Tomatoes
0.25 cup Cashews
0.5 tsp Garam masala
1 tsp Red Chilli powder
1 tsp Cumin Seeds
2 Tbsp Oil
Salt to taste
Water as required
Coriander leaves for garnishing

Method:


To make the Lauki Kofta


1. Peel and grate the lauki. Squeeze out as much water as you can from the lauki and keep the water aside to use later.
2. Add the garam masala, red chilli powder, ginger-garlic paste, besan and salt.
3. Mix well. If the dough is too stiff, add a little of the water set aside. If the dough is too watery, add more besan.
4. Shape the dough into koftas.
5. At this point, you can choose how to cook the koftas, you can deep fry them until golden brown or shallow fry them. I fried in a paddu tava. You can use a regular pan to shallow fry, however you may need to flatten the koftas a little bit. You can also bake or deep fry the koftas.
6. Fry them until golden brown and crisp. Keep the kofta aside.

To make Creamy Tomato Gravy


7. Soak cashews in warm water and keep aside. You can use almonds instead.
8. Grind together the onion, tomato and ginger-garlic paste with a little water until smooth.
9. Heat oil in a pan and add the cumin seeds.
10. Once the cumin seeds brown, add the onion-tomato paste and cook on low flame until the water evaporates.
11. In the meanwhile, grind the cashew or almonds into a fine paste using a little water.
12. Once the gravy thickens, add the red chilli powder, garam masala and cashew paste. Mix well.
13. Add the squeezed lauki water as required. Add more water for a thinner consistency.
14. Add salt and mix well.
15. Simmer for 4-5 minutes on low heat.
16. Add the koftas and garnish with finely chopped coriander leaves.
17. Serve hot with rice or roti.


Bottle gourd dumplings in a tomato based gravy


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    Chhole Palak | Chickpeas and Spinach Curry

    Yum

    Chhole Palak - Vibrant mildly spiced curry made with spinach and chickpeas. Guilt-free and hearty. Get ready for compliments!!

    how to make chhole palak recipe, chana palak recipe, spinach and chickpea recipes, vegan curry recipe, vegan chickpea curry at www.oneteaspoonoflife.com

    This week I resurrected two things, a phone and this recipe of Chhole Palak.

    I am an Engineer, yet (or may be that is exactly why) I believe in if it isn’t broken, don’t fix it. So while my little nokia brick phone continued to work fine over the years, I never thought I needed a new phone. I had friends grumbling that I’m the only one who is not on WhatsApp while their grandma’s had embraced the new technology. My dad actually did it before me. Finally, 3 years ago, I agreed to move on with the world and buy a smartphone.

    I was so used to a little thing that fit into my pockets and could be dropped a hundred times (sometimes in water too) and nothing would ever happen to it. I guess I kinda did the same thing to my not-so-robust smartphone and now it is broken. The verdict is out – it can never be fixed. My trusty (not so trusty anymore, isn’t it?) smartphone is gone and will never be back. At least I got my data off it. But by the time I decide what my next smartphone should be, I resurrected my little nokia brick phone and guess what? It works like a dream, till date.

    I’ve been off all social media for a week. No WhatsApp, no Instagram, no Pinterest. Not good news for the blogger in me, but very good news for the reader in me. I had so much time; I finished 2 books in 4 days and was craving for more. I have a temporary smart phone now, but I also have 2 more books that I’m determined to finish. Wish me luck.

    how to make chhole palak recipe, chana palak recipe, spinach and chickpea recipes, vegan curry recipe, vegan chickpea curry at www.oneteaspoonoflife.com


    The second thing, I resurrected was this 2 year old recipe – Chhole Palak. Smooth vibrant green spinach gravy with just a hint of chilli and garlic and soft salty well cooked chickpeas. Pair it with some soft Naan bread or whole wheat rotis, and be ready to accept all those compliments.

    Now the first thing I think of when I see spinach is Palak Paneer. The famous spinach and cottage cheese curry. Two years ago we went to a restaurant and had their palak pindi chhole and loved it. That was the first time I tried to make Chhole Palak. I wish I could smuggle that recipe out from the chef who prepared it, but until then, I'm trying out my own versions. While the restaurant version had finely minced spinach, I went ahead and blended it into a silky smooth puree just like in Palak Paneer.  See how vibrant that green is? Secret to how to maintain that brilliant green is in the recipe below.

    This was the first time I ever ate spinach with chickpeas. Common knowledge has it that spinach pairs really well with all types of cheese, but adding chickpeas, was definitely a revelation to me.  I love chickpeas; there is no doubt about it. Whenever I cook chickpeas, I always make extra. They are brilliant to snack on, especially in the form of this Chhole Chaat or chickpea salad. Flavor rules always, but there is something else that has kept me coming back to this recipe. It is guilt free and filling. On the day I took it for lunch, it kept me from feeling hungry for a long time. Perfect for the days when I am looking for a healthy meal with minimal effort. 

    how to make chhole palak recipe, chana palak recipe, spinach and chickpea recipes, vegan curry recipe, vegan chickpea curry at www.oneteaspoonoflife.com


    If you made this recipe, let me know! Leave a comment here or on Facebook, tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo #oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com. I'd love to see what you are upto. 

    If you like this recipe, do not forget to share it with your friends and family! 

    You can follow One Teaspoon Of Life is there on Facebook, Twitter, Instagram, Pinterest and Google+ or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email (How convenient!!)


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    Chhole Palak | Chickpeas in Spinach Gravy


    how to make chhole palak recipe, chana palak recipe, spinach and chickpea recipes, vegan curry recipe, vegan chickpea curry at www.oneteaspoonoflife.comChickpeas cooked in a spiced gravy made with spinach

    Recipe Type:  Main Course
    Cuisine:          North Indian
    Prep Time:     8 hours 
    Cook time:     45 minutes
    Yield:              2 Servings

    Ingredients:


    1 cup uncooked Chickpeas (Chhole) or 1 Tin of Chickpeas
    3 cups chopped Spinach
    1 large Onion
    2-3 cloves of Garlic
    1/2 inch piece Ginger
    1-2 Green Chillies
    1 tsp Cumin seeds
    3-4 tsp Mustard Oil 
    Salt

    Method:


    Soak the chickpeas overnight or for 6-8 hrs (if using uncooked ones).
    Boil them with 1-2 tsp of salt and water until they are done and not mushy.
    Drain the water and keep aside. 
    Wash the spinach thoroughly and drain it.
    Heat water in a large pot and once it comes to a boil, add the spinach in. 
    Boil the spinach for 7-8 minutes without covering the pot. Turn off the heat and allow the spinach to stay in the hot water for another 2-3 minutes.
    Drain the spinach and immediately immerse in cold water or water with ice cold water. This is what retains the vibrant green of the spinach.
    Grind the ginger, garlic, onion and green chillies together with a little water until smooth.
    Heat oil in a kadhai/pan and add the cumin seeds.
    Once they are slightly browned, add the onion puree and fry until slightly browned or for 3-5 minutes on low heat.
    Add the spinach and mix well. Simmer on low heat for 5 minutes. Do not cover. Covering the spinach while it cooks turns it from bright green to a more brownish green.
    Add chickpeas and cook for another 2-3 mins.
    Add salt. Be aware of the fact that the chickpeas are already salted.
    Serve hot with rice/roti/naan.
    If you plan to store it for later, allow it to cool to room temperature before covering the curry, else it will lose the vibrant green color.


    how to make chhole palak recipe, chana palak recipe, spinach and chickpea recipes, vegan curry recipe, vegan chickpea curry at www.oneteaspoonoflife.com

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    Pindi Chhole

    Yum

    My second recipe with tea and chickpeas. Pindi chhole is a simple vegan chickpea curry made with chickpeas (kabuli chana /chhole) cooked with tea and tempered with spices.

    How to make Pindi Chhole, pindi chhole recipe, vegan chickpea recipe, vegan garbanzo curry recipe, how to make chhole, chhole recipe

    So who had fun over the weekend? Did you try my Sunday lunch special? In case you missed, you should try out this Jackfruit Biryani / Kathal Biryani. It even has a vegan option. Don't you just love me!

    I had a fun/busy weekend as usual. I had all plans of going for a movie, but the disappointing reviews left me with a big 3 hour gap in my weekend. Sad and Yay!! No movie, but at least 3 more hours of just doing nothing. I could fit in one long walk this weekend. Since we lazy people barely workout in the week, we make it a point to go for these ridiculously long walks on the weekend. All Gee's fault really. This trend was totally started by her!! Although our walks usually end up in a plate of Pani Puri or Tomato Puri, but hey, at least we get some fresh air. Just some, with all the pollution around.

    How to make Pindi Chhole, pindi chhole recipe, vegan chickpea recipe, vegan garbanzo curry recipe, how to make chhole, chhole recipe

    Back to my Pindi Chhole recipe....

    This is my second recipe of Tea+Chickpeas. While this Amritsari Chhole was made with an onion-tomato based masala, this one is different. Simpler, actually!! Double YAY!!

    As far as your chhole or chickpeas have been boiled, this is an instant recipe. Ready in less than 15 minutes. Now that is what I call Healthy Fast Food!

    This recipe starts exactly like the Amritsari Chhole, with the dried chickpeas being soaked overnight. You can make this with canned chickpeas that have already been cooked, but then you miss out on the cooking-with-tea part and I somehow feel that is what makes this recipe so good. So if you are looking for an instant option, you can probably just simmer the canned chickpeas in a tea decoction for a while, but I'm not sure it would taste the same.

    So after it has soaked and you have cooked the chickpeas with spices and tea, all you really need to do it heat oil, fry a lot of mince or paste of ginger and garlic. This is what gives it most of the flavor. Then add the spice powders. Some sort of souring agent, traditionally dried pomegranate seeds (anardana)  are used, but you can use dried mango powder (amchur) or tamarind juice. Lime juice can also be used. Keep aside a little bit of the chickpeas and add the remaining to the pan. The chickpeas that you have kept aside, need to be mashed and then added. This helps in giving you a thicker gravy in the absence of tomato and onions. 

    How to make Pindi Chhole, pindi chhole recipe, vegan chickpea recipe, vegan garbanzo curry recipe, how to make chhole, chhole recipe


    How to make Pindi Chhole, pindi chhole recipe, vegan chickpea recipe, vegan garbanzo curry recipe, how to make chhole, chhole recipe

    If you made this recipe, let me know! Leave a comment here or on Facebook, tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo #oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com. I'd love to see what you are upto. 

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    Pindi Chhole


    How to make Pindi Chhole, pindi chhole recipe, vegan chickpea recipe, vegan garbanzo curry recipe, how to make chhole, chhole recipe Pindi Chhole is a vegan chickpea curry made by cooking chickpeas or kabuli channa along with tea and later adding a tempering of ginger-garlic and spices.

    Recipe Type:  Main Course
    Cuisine:          North Indian
    Prep Time:     8 Hours (Includes chickpea soaking time)
    Cook time:     45 minutes
    Yield:              Serves 2-3

    Ingredients:


    1.5 cups dried Chickpeas / Kabuli Chana
    1 Bay leaf
    2-3 Cloves
    1 Green Cardamom
    1 Black Cardamom
    5-6 Peppercorns
    1” piece Cinnamon
    1 Tea Bag or 1 tsp tea powder tied in muslin cloth pouch
    2 tsp Ginger-Garlic Paste (Preferably freshly ground)
    1-2 tsp Coriander Powder
    1 tsp Cumin Powder
    ½ tsp Red Chilli Powder
    ½ tsp Turmeric Powder
    1 tsp Kasuri Methi
    ½ tsp Carom seeds / Ajwain
    ½ tsp Black Salt / Kala Namak
    1 tsp Anardana Powder or 1 tsp Amchur or 1 Tbsp Tamarind Juice or Lime juice
    4-5 tsp Oil
    Salt to taste
    Water as required
    Coriander leaves for garnish

    Method:


    Soak the chickpeas in water overnight or for 8-10 hours.
    Cook the chickpeas in 2 cups of water along with the tea bag, bay leaf, cloves, cinnamon, peppercorns, green cardamom, black cardamom and ½ tsp salt until the chickpeas are cooked. I pressure cook them, and it takes me around 2-3 whistles or 8-10 minutes for the chickpeas to be cooked. The chickpeas should be well cooked but not mushy.
    Heat oil in a kadhai or pan and add the carom seeds.
    Once the carom seeds brown, add the ginger-garlic paste and sauté until fragrant.
    Keep aside ¼ to ½ cup of chickpeas aside and add the rest along with 1 cup of the water it was cooked in.
    Add coriander powder, cumin powder, red chilli powder, turmeric powder and black salt.
    For sourness, add any one of the following – anardana (dried pomegranate seeds) powder or amchur (dried mango powder) or tamarind juice or lime juice. Use what is available with you.
    Crush the chickpeas that were reserved aside and add to the pan.
    Add kasuri methi and simmer for 4-5 minutes until thick. Adjust salt and spices as per taste. Add more of the cooking water if you would like a thinner consistency.
    Garnish with chopped coriander leaves.
    Serve hot with Puri or Roti.


    How to make Pindi Chhole, pindi chhole recipe, vegan chickpea recipe, vegan garbanzo curry recipe, how to make chhole, chhole recipe
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