- 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 🙂
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.
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 🙂
One of our all time favourites! Palak Paneer is a dish that will leave you asking for more.
Mum would make Palak Paneer on Sundays for lunch and that would make our weekends so much more happy 🙂 Do try it out!
- Paneer cut into cubes – 300 gms
- Palak / Spinach – 2 bunches
- Methi / fenugreek leaves – few springs
- Savaa / Dill leaves – few springs
- Tomato – 1 small
- Ginger – 1 small piece
- Lemon juice – 1 tbsp
- Green chilies – 5-6
- Garlic -3-4 large cloves
- Onion finely chopped – 2tbsp
- Cumin seeds / Zeera – 1 tsp
- Oil – 3-4 tbsp
- Salt – as required
- Thoroughly wash the green leaves. Coarsely chop spinach leaves from two bunches.
- Blanch (boil the water along with a little salt, then cook the leaves for 2 minutes) along with methi and dill leaves, tomato, 1/2 inch ginger, 1 large garlic clove and green chilies.
- Strain and immediately add cold water. Once all the cold water is drained out, transfer to a mixer jar.
- Blend the blanched ingredients along with lemon juice to a coarse paste.
- Shallow fry paneer cubes till slightly brown and keep aside.
- Heat 2 tbsp oil in a pan. Add cumin seeds and allow to splutter.
- Now add 2 tbsp of finely chopped onion and fry till light brown. Then add 2 large cloves of finely chopped garlic and fry.
- Mix in palak paste, add some salt and cook till well mixed for about ten minutes.
- Mix in fried paneer cubes and cook for 2-3 mins.
- Serve immediately. Add paneer just before serving.
- Serve with roti, naan or kulcha.