Thursday, October 17, 2019

Sprouted Garbanzo Beans and Greens Usili | Sprouted Kala Channa -Turnip Greens and Radish Greens Scramble | Vegan and Gluten Free

Sprouted Garbanzo Beans and Greens Usili

Hi Supermoms,

Did you read my 'Vadlet' recipe? 

I was so happy the way it tasted . So many healthy ingredients in one dish. So good for children as usually they are not so excited to eat greens or  sprouts. But while eating Vadlets, there was no complaints as it tasted so delicious. 

Now, for the older family members, I have combined the same ingredients like the radish-turnip greens and Kala channa Sprouts to create a pan fried, less oily and tasty recipe. Cooked in a pan , this Usili is so good to eat as a starter/snack or as a side dish that can be served along with your meals. 

This is another interesting recipe my from kitchen to yours , with simple and easy to follow steps. Do try when you buy your radish and turnip greens .Do not discard/throw them away.  You can also try this recipe using beetroot greens . 

For those who are cooking the greens for the first time, here are a few tips that will help you confidently cook them.
a. Remove the thick stem that is running in the centre of the leaf as it will be difficult to cook them. 
b. Wash the greens well before chopping them.
c. Wash them again after chopping them . 

I added some roasted peanuts as garnish . You can always add nuts and dry fruits of your choice if you are serving the Usili as a snack. 

Sprouted Garbanzo Beans and Greens Usili

Sprouted Garbanzo Beans and Greens Usili :

Preparation time : 10 -12 minutes
Cooking time : 15 minutes
Serves : 2-3 
1 cup = 250 ml cup

Ingredients :

1 cup radish and turnip greens ( cleaned and finely chopped)
1/2 cup sprouted kala channa 
1/8 teaspoon turmeric powder
1/4 teaspoon Kashmiri chilli powder
1/4 teaspoon channa masala powder
salt to taste

To temper:

2 teaspoons coconut oil ( or oil of your choice)
1/4 teaspoon cumin seeds/jeera ( you can also use mustard seeds)

For garnish :

1-2 teaspoons roasted peanuts ( optional)

Method :

1. Steam the sprouts till they are soft .
Chef tip : You can press one channa and if it is easily smashes, then your channa is cooked. 
2. Allow it to cool for 5-7 minutes.
3. Grind it to a powder consistency and keep it aside.
Chef tip : Make sure that there is no water while grinding . 
4. Heat a thick bottom pan or kadai with oil and temper with jeera/cumin seeds or mustard seeds.
5. Add the chopped greens ,  salt and mix well.



6. Once the greens are cooked, add the powdered kala channa , turmeric powder, chilli powder,channa masala powder and mix well. 

7. Keep stirring occasionally and cook over low flame for another 5-6 minutes .
Chef tip:  If you want the channa a little more roasted, add 1-2 teaspoons of oil on the sides of the pan , stir and cook for another 7-8 minutes or till you get the desired crunchiness.
8. Garnish and serve.

Sprouted Garbanzo Beans and Greens Usili

Your wholesome and tasty Sprouted Garbanzo Beans and Greens Usili is now ready to be served ! Sprouts can be made so interesting. Don't you agree ? 

Happy Cooking !

With love,

Masterchefmom







Vadlet Recipe | Radish-Turnip Greens and Sprouted Channa Vada Cutlets | Lunch Box Recipe |Gluten Free and Vegan

Vadlet Recipe

Hi Supermoms,

Fresh seasonal vegetables inspire me to create new and interesting recipes. These recipes gets shared on my blog only when it is taste approved by my family.

Turnip and Radish are in season and I took full advantage of their fresh green leaves to create today's recipe. Many of you have requested me to share the way I cook and serve the sprouts that I prepare on a weekly basis. 

So, when I made this delicious recipe, I thought it would be nice to share with you all. The name 'Vadlet' was given by my better half. When he tasted the Vada , he shared that though it looked like Vada, it was soft and tasted just like a cutlet. 

This Vadlet has all healthy ingredients and is also easy to prepare. I have used sprouts as they are so quick to cook too. I would like the recipe to do all the talking.

Next time you make sprouts, do try this recipe. If you do not have the radish or turnip greens, you can use any leafy greens of your choice. You can also use the white garbanzo bean sprouts instead of the brown one. 

Vadlets

Vadlet Recipe  :

Preparation time : 10 minutes
Cooking time: 20 minutes
1 cup = 250 ml cup 
Makes : 12 small Vadlets

Ingredients :

1/2 cup radish + turnip greens ( remove thick stem in the centre , wash and roughly chop them)
1/2 cup kala channa/brown garbanzo beans sprouts 
1 medium size onion( finely chopped)
1 green chilli ( finely chopped, optional)
1/4 cup chick pea flour/besan
1/4 teaspoon cumin seeds powder/jeera powder
1/4 teaspoon Kashmiri Chilli powder
1/8 teaspoon turmeric powder
salt to taste
oil of your choice to fry the Vadlet ( I used ground nut oil)


Method :

1. Steam the kala channa sprouts till they are cooked.
2. Allow it to cool for 5 minutes and powder them in a food processor/mixie without adding any extra water.
3. Transfer the sprouts powder into a wide bowl.
4. Add the chopped greens, onion, chick pea flour , spices, salt and mix well.


5. Add approximately 1/4 cup water (adjust) and mix to make a stiff dough. 
6. Heat oil .
7. To shape the Vadlet, grease your palm with oil and pinch a portion of the dough.
8. Flatten it and make a small hole in the centre. 
Note : You can avoid the hole and shape them like a cutlet . 
9. Once the oil is hot, deep fry over medium heat so that the Vadlet is browned uniformly.
Chef tip : You can also pan fry the Vadlets or can use the appe/paniyaram pan to fry them. You can also bake these Vadlets. 
10. Drain them in a kitchen towel.
Vadlet

Your Vadlet is ready to be enjoyed immediately or can be packed in your child's lunch box. They will never be able to guess  the amount of greens and sprouts that has gone into the recipe๐Ÿ˜Œ๐Ÿ˜€. 

Happy Cooking !

With love,

Masterchefmom





Tuesday, October 15, 2019

Rava Jamun | Rava Gulab Jamun | Deepavali 2019 Special Recipes By Masterchefmom

Rava Jamun

Hi Supermoms,

The biggest Indian festival Deepavali/Diwali is just two weeks away. 

The festival is the celebration of the Victory of Knowledge and removal of ignorance. We celebrate it by cooking and sharing home made sweets and savouries with family, friends and neighbours. For every Indian, the festival is filled with nostalgia and food memories. Gulab Jamun is one of the most popular and delicious sweet that is made in many homes. Personally, Gulab Jamun is a dessert that always reminds me of my grandmother. Whenever she used to visit us she would get a tall glass bottle filled with gulab jamun. Silently my brother and myself would gobble a few pieces and the bottle would get empty in lightening speed ๐Ÿ˜€. 

The dessert tastes exotic and makes one feel that it might be difficult to make them at home. Made using milk and sugar, the fried dough balls are soaked in sugar syrup. With patience and practise this dessert can be mastered. My Mother-In-Law Prema,  is an expert in making Indian Desserts and Savouries and this year she is here with us for Deepavali. 

I requested her to share some easy to follow yummy treats for this festival season so that many of you can try and share with your family and friends. She very lovingly agreed and today she has shared the recipe to make Rava Jamuns. 

The Rava Jamuns have minimum ingredients that can be found easily in any Indian Kitchen. It also takes less time and effort to cook them. I shared the making video in my instagram and it was amazing to see your love and response to the rava jamuns. On all your request, I am sharing the detailed recipe here. 

Rava Jamun

Rava Jamun Recipe :

Preparation time : 5 minutes
Cooking time : 50 minutes 
Makes : 40 medium size jamuns
1 cup = 250 ml cup
Storage : Keeps good for upto 7 days when refrigerated and stored in a clean, dry, odour free bottle .

Ingredients :

To make the jamun dough:

1 cup rava/cream of wheat/ semolina ( I used regular upma rava)
2 cups milk ( boiled and cooled ) ( room temperature) ( I used carton milk)
1 teaspoon ghee/clarified butter

To fry :

1-2 cups oil ( I used ground nut oil)

For sugar syrup :

1&1/2 cups sugar
3 cups water
6-7 green cardamom (remove skin and powder)
10-15 strands saffron/kesar
few drops rose essence ( optional)

Method:

1. Heat a kadai and roast rava over low flame till they are hot to touch .
Chef tip: Do not over roast. The rava needs to be just hot.
2. Add milk slowly, stirring continuously so that there are no lumps.
Chef tip: If you find this step challenging, then you can allow the rava to cool down after roasting. Add milk ( 2 cups)  and then place the kadai back on low heat and start stirring.
3. Keep stirring till the entire mixture becomes one thick lump.













Chef tip : You can pinch a small portion and check if you are able to roll. If you are unable to roll, then place the kadai back on low flame and continue stirring.
4. Switch off and allow it to become warm to touch  and knead. 
5. Apply ghee on your palms and knead the dough for approximately 4-5 minutes or till they become soft.
Chef tip : This is an important step to avoid cracks in the jamun ( while frying).
6. Pinch small portions and shape them into equal sized oblongs or balls .
Note : Avoid rolling them too tightly
7. Heat a small wok/kadai with oil and when the oil is hot, drop these shaped jamuns and fry them over low heat till they turn golden brown on all sides. 
Chef tips : Try to use an iron kadai/wok to get a great jamun colour. Also, fry only on low flame. To check if the oil is of the right temperature, drop a small piece of the jamun dough into the oil. If they sizzle and rise up immediately, the oil is ready. Do not over heat oil, else the jamuns will brown quickly on the outside and will not cook through. 
8. Once the jamuns have browned , drain them in a kitchen towel. 
Chef tip : Fry the jamuns in batches to avoid over crowding.
9. Now, to make the sugar syrup, heat a heavy bottom vessel or wide pan with sugar and water .
10. Add the powdered cardamom, saffron and rose essence ( if adding).

11. Keep stirring intermittently till the syrup thickens a little and you get a one string consistency. 
Chef tip : You can switch off a few seconds before you get the one string consistency. Check my video  to see how to determine the one string consistency of sugar syrup. If the syrup is too thick, it will Crystallise when cold. You can add a few drops of freshly squeezed lemon juice to avoid it. 
12. When the sugar syrup is ready, switch off and immediately add the fried jamuns.
13. Allow it to soak in the syrup for at least an hour before you serve them.

Rava Jamun


Your delicious Rava Jamuns are ready to be enjoyed this festival season. I am sure you will enjoy making these Rava Jamuns . 

Wishing you all a very Happy Deepavali !

With love,

Masterchefmom







Sunday, October 13, 2019

Jodhpuri Kabuli | Homestyle Jodhpuri Kabuli with Baked Kaccha Kele Ki Gatte | Rajasthani Style Rice with Baked Raw Banana Dumplings | Gluten Free Recipe

Jodhpuri Kabuli Recipe

Hi Supermoms,

Cooking interesting and delicious dishes always gives me so much excitement. Knowing the origin of dishes and history behind it fascinates me. Recently I came across a dish called 'Jodhpuri Kabuli' . When Chef Ashish Bhasin shared the recipe with me, I was so tempted to try it at the earliest.

I visited my parents last weekend and my parents had packed loads of garden fresh raw plantain (raw banana) from our garden. I had so many requests to make Bajji, chips, varuval, Dosai Kuzhambu using these fresh raw plantain. That's when it struck me, why don't I make the Jodhpuri Kabuli using the raw plantain. Family anyways love Biryani. So it was like hitting two mangoes with one stone! Well it came out so well and everyone enjoyed it. 

I must now share this enjoyment with all of you. Well before I start explaining about this dish and how to make it, I need to first thank Chef Ashish Bhasin for sharing the history behind this dish and of course the recipe.

He shares that " Kabuli is a traditional dish from Jodhpur, Rajasthan. It is made by layering rice with bread and vegetable gravy. This is a vegetarian adaptation of dish from Afghanistan. I think because of the relationship between Marwar and Mughals, the dish managed to reach the royal courts of Marwar . As per history, this was Aurangzeb's favourite rice dish. There is documented proof of a letter from Shahjahan to Aurangzeb where he mentions that the Qubooli he had at Aurangzeb's palace cooked by Suleman was the best and he had requested to let Suleman come and work for him. Aurangzeb refused. The difference between the Kabuli and Biryani according to the Chef is the ratio of rice: vegetable gravy. The vegetable gravy is more in Kabuli. 


Chef Ashish Bhasin has twenty one years of experience in the Culinary World. He is currently the Executive Chef of Leela Palace and Hotels, Gurgaon . When you meet him, you will be amazed by his humility and his passion for food. His zest to share his culinary knowledge is so inspiring . So much to learn from him.


Coming to the recipe, I made a few healthy additions . First of all I added boiled and mashed raw banana/plantain to the chickpea flour to make Gatta/Gatte ( Rajasthani Chickpea flour Dumplings ). Secondly, I baked the bread and also the Gatte instead of deep frying them. I also omitted fried potatoes . Since my rice was clumped together while layering, I added the rice and mixed them with the gravy in a wide wok/kadai. It tasted delicious. 

This Royal Rice dish was such a hit at home. Easy to make , the Kabuli has become a favourite. I am confident that if you try this recipe, you will love it too. 

Jodhpuri Kabuli Recipe

Jodhpuri Kabuli :

Recipe Adapted from Chef Ashish Bhasin

Preparation time : 15 minutes
Cooking time : 45 minutes - 1 hour 
Serves : 4
1 cup = 250 ml cup

Ingredients :

To cook rice :

1 cup basmati rice ( washed twice and soaked in 1 cup water for 30 minutes)
1 clove
1 bay leaf
1/2" cinnamon stick
1-2 green cardamom ( whole)
1 black cardamon 
pinch of nutmeg powder 
1-2 teaspoons ghee/clarified butter ( optional)

To make the Baked Kacche Kele Ki Gatte:

2-3 raw banana/plantain ( mine were small, so used 3 raw banana)
1/2 cup chickpea flour/besan 
1/8 teaspoon turmeric powder
1/4 teaspoon Kashmiri Chilli powder ( adjust according to your spice preference)
1/4 teaspoon roasted cumin powder/jeera powder
1/2 teaspoon ginger juice OR pinch of asafoetida
1 tablespoon oil to grease ( I used sesame oil) 
salt to taste

To make Baked crispy bread toasts:

2-3 bread slices 
1 tablespoon salted butter


For tempering :

1 tablespoon ghee/clarified butter 
1/2 " ginger ( grated)
2-3 garlic cloves ( finely chopped)
2-3 green chillies ( finely chopped)( add more chillies if you like the Kabuli more spicy)

Other ingredients :

2 tomatoes ( ground, puree'd)
1 onion ( cut into roundels)
2 tablespoons curd
1/8 teaspoon turmeric powder
1/4 teaspoon Kashmiri chilli powder ( optional)
1/2 teaspoon garam masala powder
10-15 almonds
10-15 cashews
10-15 raisins 
1 tablespoon ghee/clarified butter 
1/4 cup fresh cilantro/coriander leaves ( finely chopped)
salt to taste

Method :

1. Peel the raw bananas and steam them till they are soft.













2. Transfer them to a wide bowl and while they are hot, mash them well .













3. To this mashed raw banana, add chilli powder, jeera powder, salt and besan/chickpea flour.













4. Mix well , grease your hands and pinch smaller portions. Roll them into thin cylinders.
5. Steam them for 8-9 minutes. 












6. Line a baking tray with parchment paper or butter paper , spread butter on both sides of the bread . 
7. Pre-heat the oven at 200 degrees C for 10 minutes.












8. While the oven is pre-heating, grease your hands with oil and grease each cylinder. 












9. Cut them into approximately 1" pieces. 












10. Spread them on the parchment paper along with bread and bake them in the pre-heated oven at 200 degrees C for 15 minutes. 
11. The bread will get fully toasted by that time. Remove the bread and continue baking the Gatte for another 10-12 minutes or until they are lightly crisp on the outside. 

Chef tip : You can cut the bread slices into 6 pieces each and bake rather than cut them after baking.













12. While they are baking, you can prepare the rice and the gravy. Add all the ingredients given under 'To cook rice' in a  pressure cooker  or  an open pot , which ever  is convenient to you. If you are pressure cooking, cook upto just one whistle and switch off. 














13. Heat a thick bottom vessel with ghee , fry the dry fruits till they are lightly brown and transfer them into a smaller container.












14. Place the vessel back on low flame and add more ghee.Temper with ginger, garlic and green chillies.












15. Once they are well fried, add tomato puree , turmeric powder, chilli powder ,  garam masala, salt and cook till the oil separates.












16. Add curd and cook again till oil separates on the sides of the vessel.












17. Add onion rings and cook for 1-2 minutes.














18. Add the baked Gatte , baked bread pieces  into the gravy.












19. Mix well and cook for another 3-5 minutes over low flame. The gravy will thicken. 













20. Fluff your rice.












21. Add the dry fruits and nuts and chopped coriander.












22. You can remove some gravy, layer the Kabuli or can add entire rice , mix over medium heat for 2-3 minutes and serve. 
Your very own Royal Jodhpuri Kabuli is now ready to be served. 

Jodhpuri Kabuli

I enjoyed cooking Jodhpuri Kabuli and I am sure you will too.

Happy Cooking!

With love,

Masterchefmom




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