Chickpeas – 1 cup
Onion – 1 small
Garlic – 2 large cloves
Cumin powder – 2 tsp
Coriander powder – 1 tsp
Red Chili powder – 1/2 tsp
Green chili (Optional) – 2
Coriander leaves / Cilantro- 1/2 cup
Parsley – 1/2 cup
Olive oil – 2 tbsp
Salt – as required
Soak chickpeas overnight in large bowl with water.
Finely chop the onions.
Drain the chickpeas. Add all the ingredients from onions to salt with about 2-3 tablespoons of chickpea into the mixer and grind into smooth paste. Transfer to a bowl.
Grind the remaining chickpeas into a slightly coarse paste with 2 tablespoons of olive oil. Transfer to the same bowl.
Mix well. Make small balls and flatten them. Preheat the oven at 375 degeee Fahrenheit.
Apply some oil on a baking tray and arrange the falafel.
Brush some oil on the top of the falafel. Place the tray in the middle rack. Bake for 15 minutes on each side.
Flip the falafels, brush some more oil and bake for another 15 minutes until golden brown. Serve hot with Pita breads.
How to serve falafel with Pita Bread:
Cut a pita bread into 2 halves. Apply some hummus inside.
Arrange 2-3 falafels, lettuce, cucumber, and tomatoes
Add some tahini, hummus, or mayonnaise on top and relish 🙂
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• Button Mushrooms – 500 grams
• Finely chopped Onions – ½ Cup
• Finely chopped Garlic – 9-1- large cloves
• Olive Oil – 3-4 tbsp
• Extra Virgin Chili Pepper Olive Oil – 1-2 tbsp (optional)
• Fresh Thyme – 1 tbsp
• Finely chopped Parsley – few springs
• Black Pepper Powder – 1 tsp
• Salt as required
• Wash the mushrooms thoroughly, strain the water and immediately pat dry. This helps the mushroom from blackening. I like to remove the stems completely. You can just trim them.
• Heat 3-4 tbsp of olive oil in a pan.
• Add finely chopped onions and saute for a minute.
• Add the finely chopped garlic and saute for another minute.
• Now add the mushrooms and fry well until they are lightly roasted.
• Once they are lightly roasted, add salt and black pepper powder.
• Continue to cook them until they are done on low flame for about 10 minutes uncovered.
• About 5 minutes into cooking, add the fresh thyme and finely chopped parsley. You can add more and any herbs you like.
• Lastly, add in extra virgin chili pepper olive oil depending on your spice level and mix.
• Serve hot with some Alfredo pasta and a piece of chicken or with some rice and fish or any other combinations you may like.
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One of our favorites is curd rice 🙂 Some days, Mum would make Bisi Bele Bath and Curd rice with potato chips for lunch. That would leave us drooling!
Here’s how you can add some flavor to the humble curd rice.
Cooked rice – 2 bowls
Curd / Yogurt – 1 ½ cups
Whole Milk – 1/3 cup
Cucumber – ¼ cup
Grated carrot – ¼ cup
Finely chopped cilantro – 2 tbsp
Pomegranate seeds – ¼ cup
Ginger – ½ inch
Rai / Mustard seeds – 1 tsp
Urad dal/Black Gram dal – 1 tsp
Dry Red Chili – 2
Curry leave – 9-10
Oil – 1 tbsp
Salt a required
Take 1 ½ cups of yogurt in a bowl, add salt to taste and whisk to make it smooth. I like my yogurt to be smooth J
Take a large bowl, add the cooked rice, yogurt, milk, cucumber, grated carrot, cilantro, pomegranate seeds (serve some for garnish) and mix everything well.
Finely chop the ½ piece ginger and keep it aside.
Heat oil in a small pan. Add Mustard seeds.
Once the mustard seeds splutter, add the black gram dal, broken red chilies, finely chopped ginger, curry leaves and fry well (make sure not to burn them).
Add it to the rice and mix well. Garnish with a few pomegranate seeds.
Serve with papad and any pickle of your choice.
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It’s the season of Avarekai/ Lilva Bean in Bangalore, and Sankranti is round the corner. Make this simple and flavorful recipe and enjoy it with friends and family.
Avarekai/ Lilva Bean – 1 ½ cup
Methi/ Fenugreek leaves – 2 cups
Onion – 1 medium sized
Tomato – 1 large
Green chilies – 2-3
Ginger Garlic paste – 1 tsp
Red Chili powder – 1 tsp
Turmeric powder – ¼ tsp
Cumin powder – ½ tsp
Coriander Powder – 1 tsp
Oil – 9-10 tbsp
Cooked rice – made out of 1 glass of rice
Salt as required
Heat 9-10 tbsp of oil in a large Kadai.
Finely chop the onion and fry till slightly brown.
Add ginger garlic paste and fry until onions turn golden brown and the raw smell goes. (Make sure not to burn the onions)
Now add tomatoes and cook till soft.
Add the avarekai/ lilva bean and fry well for 1 min.
Wash the methi/ fenugreek leaves thoroughly and chop them roughly. Add them to the kadai and fry well.
Add in all the powders, salt to taste and slit green chilies. Mix everything well and keep frying them from time to time until the lilva beans are cooked for another 5-6 minutes.
Mix the cooked rice (make sure the rice isn’t hot) into the avarekai/ lilva bean mixture and fry well for about a minute.
Serve with papad and some raita or curd rice 🙂
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If Paneer dry is what you are looking for, try the below recipe 🙂
Image Credit: Mujahid Khaleel
Paneer cut into cubes – 1 cup
Finely chopped onions – 2 tbsp
Finely chopped tomato – 1 large
Chilli powder – 1/2 tsp
Dhania powder – 1/2 tsp
Jeera powder – 1/2 tsp
Turmeric powder – 1/4 tsp
Garam masala powder – 1/4 tsp
Pepper powder – 1/4 tsp
Cumin seeds – 1/4 tsp
Coriander seeds – 1/4 tsp
Dry red chillies – 2
Onions cut into cubes – 1 small
Capsicum cut into cubes – 1 small
Julienned Ginger – 1 tsp
coriander leaves – 2tbsp
Salt – as required
Heat oil in a Kadai. Add cumin seeds and allow to splutter.
Add coriander seeds and broken dry red chillies.
Add finely chopped onions and fry till slightly brown.
Add finely chopped tomatoes and cook till soft. Add all the powders and salt and fry well.
Add the cubed onions and capsicum and fry. Do not over cook.
Add the paneer pieces, ginger Juliennes and chopped coriander leaves.
Cook for a few minutes.
Serve hot with rotis.