Mediterranean style three bean salad

It's summer in India and as always it's humid and very very hot. Obviously in such climate it becomes onerous to cook as well eat a heavy meal. At such times - especially - salads come to rescue. Personally I love eating salads not just because they are healthy but also because they taste so incredibly good. Among many salads that can be quickly fixed my favorite is the Three Bean Salad. This salad is full of proteins and amino acids and is especially good for expecting and lactating women. Three bean salad is slightly Western in taste, nonetheless, I took the liberty to make it - through this recipe - palatable to Indians as well.

What to eat with: My dad loves it with parathas while my mum enjoys it on top of toasted garlic bread just like bruschetta.

Pointers:
1.  There are many versions of this salad which require boiled, par boiled or raw beans. But I prefer boiled beans since we Indians are accustomed to them more.
2.  You can use a wide variety of beans for this salad but in this recipe I have used kidney beans, black eyed beans and garbanzo beans.
3. Though olive oil is recommended for salad dressing I have purposely avoided it in this recipe.

Ingredients
1. One fist full of Rajma or kidney beans
2. One fist full of lobiya or chawli or black eyed beans
3. One fist full of chole or white chana or garbanzo beans
4. One medium sized cucumber chopped
5. One medium sized tomato chopped
6. 10-12 leaves of Mint part chopped and part whole
7. Juice of 1 lemon
8. Pinch of lemon zest
9. Pinch of salt
10. ½ tsp honey
11. Pinch of pepper

Method:
1.  Soak and boil all the beans and then place them on a colander for the water to strain.
2.  In a bowl add lemon juice, honey, salt and pepper and whisk until all the ingredients mix together.
3. Into the bowl add the strained beans, cucumber, tomato and mint leaves and combine the salad.
4. Once done add pinch of lemon zest and combine again.
5. Place the salad into the refrigerator to chill for at least an hour.
6. Once done three bean salad is ready. Bon appetit

Chocolate Pancakes with Strawberry Salad

Everyone loves pancakes. However it stands important that a perfect pancake be not just round and soft but also tasty. Another important issue while making pancakes is that usually they are made of Maida but the version I make is out of flour or atta making these pancakes much more nutritious. This version of pancakes is a perfect Sunday treat for my family. Bon apetit. 
Time Taken: 15mins
Serves: 2-3 persons

Pointers:
1. Perfect circles or near perfect circles are essential for restaurant quality pancakes. You can easily achieve that by using a blender jug or any other jug to pour the batter into the pan.

Ingredients
1.  Flour/atta 1 cup
2.  Eggs 2 no's.
3.  Sugar ( preferably castor) ½cup
4.  Chocolate powder (I use Hershey's) ½ cup
5.   Oil (refined) ¼ cup
6.   Baking powder 1 tsp
7.   Vanilla extract ½ tsp
8.   Milk ½ cup
9.   Strawberries 10-12
10.  Chocolate sauce (I use Hershey's)
11.  Honey 1 tbsp

Method:
1.  Take a blender jug and add flour, eggs, sugar, chocolate powder, oil, baking powder, vanilla extract and milk into it. Blend the mixture into a smooth bubbly consistency. Set aside.

2. Heat a nonstick pan. Once hot add a small amount of the mixture into it. 

3.   As the round cakes on the pan cook you will find bubbles on the surface. And as the upper surface becomes somewhat dry turn and cook the other side. Don't overcook them. With the mixture I make around 6-7 pancakes.

4. Simultaneously, remove 5-6 large strawberries and finely chop the remaining ones. Take honey in a bowl and add the finely chopped strawberries into it and mix well.

5.  On the serving plate place one chocolate pancake on top of it generously pour chocolate sauce and place another chocolate pancake on top if it. Garnish the pancake with chocolate sauce half cut strawberries and strawberry salad on the side.

Oil Free Chicken Tangdi Kabab

I personally believe that one of the most significant discoveries made by Indian food connoisseurs was the marriage of chicken and curd which is either grilled or roasted. One of the most appreciated among all the chicken curd combination dishes is either chicken tikka or chicken Tagri kabab or even simple gravy dishes. As far as various kababs are concerned, there are various issues that are often raised such as the manner in which they are cooked or the amount of oil that it takes to cook/grill/fry them. This dish is especially special because it is this dish that I made first in my new house after marriage and it became an instant hit with my husband's Mom.

I personally have started preferring this recipe because there is no use of oil, it is diabetic friendly and retains and locks all goodness of protein in it. However, on the flip side I have successfully made this dish only in  microwave or oven and not over flame. The present reciepe for chicken tagdi kabab is made in Microwave.

Serves 3 (2 pieces each)

WHAT TO EAT: Try having this dish with simple Russian salad or just cut julliens of onion and cabbage and lettuce and mix with with mayonaise. You can try this with some nan or roomali roti too.

WHAT TO DRINK:  Plain simple beer but of course my husband prefers to have a peg of good scotch with it. Though I personally prefer water with this

POINTERS

• Any kabab can be a tricky affair especially with the difference in tenderness of the flesh and crust. The point is that while the upper crust needs to be crunchy, the inside must be tender and soft and not rubbery. Therefore crusting the kabab in oil free version is a must.
• To make the kabab more juicy try soaking for a longer period say more than 6 hrs. Also try pricking the chicken leg with a fork so that the curd and herbs enter deep into the chicken. 
• Cooking is simple chemistry and knowledge of biology in kitchen. For instance, when you are soaking the chicken towel dry the pieces so that the marination mix enters the pieces faster and deeper. 

INGREDIENTS

1/2 kg or 6 chicken drumsticks/legs
1 cup curd preferrably sour
1 tbsp kashmiri Mirch powder
1 tbsp cumin/ jeera powder
1/2 tbsp garam masala powder
pinch of chaat masala/ aamchoor powder
1 tbsp gram flour/ besan
1 tbsp rice flour
salt to taste
Charcoal
Ghee

METHOD

• Take the chicken legs and using a kitchen towel dry them, later fork the chicken legs. Put aside.
• Take a mixing bowl pour in the curd into it and whisk well. Add Kashmiri Mirch powder, jeera powder, garam masala powder and salt, whisk again. Now add besan and rice flour into the mix and whisk. 
• Add chicken legs into the mixture and marinate for atleast 3 hrs. Though I prefer marinating for maximum 12 hrs. 
• Pre-heat the microwave oven for 2 minutes on HIGH. 
• Place the marinated chicken legs on a microwavable non-stick plate. Place it inside the microwave for 10 minutes on HIGH. 
• Once the chicken is done take the tagdi kababs out in a serving dish with lid. Take the charcoal and burn in on flame until it turns red. Place a small katori/bowl in the serving dish and put the burning charcoal in it and quickly add a spoon of ghee into it. Quickly close the lid. This will add smoky flavour to the kabab.
• After a minute open the lid and take off the katori, sprinkle some aamchoor powder over it. Serve the Chicken Tagdi Kabab hot with green chutney.

Mutton Pilaf

Sometimes we yearn to eat something great and tasteful, but either are too tired or lazy to cook. Nonetheless I stand firmly that a well-balanced home cooked meal is an apt answer to all gastromic issues. It is said that a good cook never remains hungry, and something happened to me yesterday that made me agree to the above statement. Its Diwali week and yesterday being a sunday was pretty hectic for me, among all my chores came cooking too. I usually ensure that weekend meals are special at my house, but the paucity of time just knocked me out...and I was tired before I even knew! And like a knight in shining armour came this dish. It took me somewhat  an hour to cook this Pilaf and the taste made my husband yearn for more and more. 

However, one needs to be clear as to what is a Pilaf and how it is different from Biryani. Biryani is famous for its layered construction, strong aroma and heavier taste while Pilaf is considerably milder both in taste and fragrance and the rice is cooked with the meat so that the jus of the meat mixes completly with the rice giving Pilaf its distinct taste. 

Serves 3

Goes Well With: Cucumber raita, mirch ka salan

Pointers:

• When making any kind of Pulao/Pilaf/ Biryani, where you may need to temper the rice before cooking it is advised to soak the rice for say 5 minutes and drain water off completly. Once drained you may place the rice in a muslin cloth or cheese cloth lined over a seive so that no water remains and the rice may turn semi dry. This will ensure that the rice when cooked has separate grains and do not stick with each other.
• Yakhni or stock in which Puilaf is cooked can be made in several ways. In this recipe I just added whole spices and mutton along with few cloves of garlic.
• While trying hand with Mutton in Pilafs or biryanis alike using pichla raan or posterior of the goat is excellent, its not just tender but has right amount of bone and meat to produce best jus in which rice shall be cooked.
• Making perfect roasted almonds is much simpler in a microwave. Just add handful of almonds on a plate and put it in the microwave on High for a minute. Don't take out the alomonds immediately let it rest until it cools down. In case you dont have a microwave, simply toast them on a tawa or griddle.

Ingredients:

1.5 cups of Rice (soaked and drained - I used par boiled rice)

1/2 kg Mutton 

7-8 cloves of garlic

8 badi elaichi/ black cardamoms

8 choti elaichi/ green cardamoms

10 cloves/ laung

1 tbsp garam masala

1/2 tsp peppercones/ sabut kali mirch

2 bay leaves/ tej patta

1/2 tsp Jeera/ Cumin seeds

1/2 tsp Javitri/ mace

2 small sticks of Cinnamon/ dalchini

Oil/ ghee (I used Ghee)

1/2 cup Roasted Almonds

water

salt to taste

Method:

• Take a cooker and heat 2 tbsp of ghee in it. Once hot add 4 badi elaichi, 4 choti elaichi, 5 cloves, peppercones, javitri and a stick of dalchini. Let the whole spices splutter.
• Add all garlic into the fragrant ghee along with the mutton and garam masala. On low flame fry the meat for 15 minutes.
• Now add water and salt to the meat and cook until 4 whistles of the pressure cooker.
• In a kadahi / wok heat 2 tbsp of ghee. Once hot add remaining badi elaichi, choti elachi, dalchini, laung along with Cumin seeds and tej patta. Let the spices splutter.
• Add the drained rice into the kadahi and fry it on a low flame until the rice becomes translucent. 
• Now add the rice into the mutton in the pressure cooker, also add roasted almonds and water (if necessary). Close lid and cook for 2-3 whistles, depending upon the type of rice you are using. 
• Once done wait til the pressure is released and then place the Pilaf on a serving dish. Enjoy hot.

COCONUT PANEER

Proteins and calcium are some of the most basic yet most important nutrient in our diet. Nonetheless, most people do not like the taste of milk or dal. Paneer therefore is one of the most cherished ingredients in Indian kitchen. The versatile food is not just important source of nutrients but can be made in variety of ways. This reciepe is my own version of fusing coconut with paneer or cottage cheese. This is a no garlic no onion recipe that can be had on festivals too.

Serves 3.

TIME TAKEN: 15 minutes

WHAT TO EAT WITH: Naan or plain parathas go great with this. But personally my family like to have Jeera Rice with this dish.

Pointers:

• I never fry Paneer, frying makes paneer cubes chewy and distasteful. Try not frying them and adding to the dish 2-3 minutes before taking the dish off fire
• Keeping coconut powder at home is fun. Just add a dash of dried coconut powder into your food will enhance nutrition of the food but also increase taste of simple veggies too.

INGREDIENTS:

250 gms fresh paneer/cottage cheese

1 tsp Turmeric powder

1tbsp Kashmiri Mirch powder

1 tbsp cumin powder

1 tsp garam masala

1/2 tsp Cumin seeds

2 tbsp Ghee/ clarified butter

4 tbsp dried coconut powder
2 green chillies chopped roughly
1/2 cup Peas (i used frozen)

salt to taste

water

METHOD:

• Cut paneer into 1"x1" cubes set aside. Put turmeric and Mirch powder in a bowl add water into it untill it becomes watery and thin in consistency.
• Heat ghee in a kadahi/wok. When hot add the turmeric and mirch watery paste in the kadahi let it boil until the water evaporates and ghee leaves from sides. 
• Once the ghee leaves the side of the kadahi add cumin seeds into the kadahi and fry them. Add coconut powder, cumin powder and garam masala into the kadahi and keep stirring until ghee leaves the side.
• Once ghee leaves the side of coconut powder in the kadahi add peas and cover the kadahi with lid for  1-2 minutes.
• Now add water say 1/2 cup into the kadahi let it boil. Add salt 
• Once the mixture in the kadahi thickens add paneer cubes and little water into the wok. Let it boil for more 4 minutes until the gravy becomes thick.
• Serve Hot

Chicken Liver Kolhapuri

Chicken Liver in my opinion is one of the most understated meat product. Despite of its peculiar texture and taste I personally like to lay it before my family owing to its health benefits. As a matter of fact I consider chicken liver as a powerhouse food, why you may ask! Chicken liver is not just a great source of protein and iron but also is enriched with folate and vitamin B12. Therefore, dear friends I believe that instead of popping a vitamin pill in the morning it is much prudent to eat chicken liver. However, the taste of chicken liver is often found repulsive and disliked especially by "spice-loving" Indians. Therefore, through this dish an attempt is made to revisit the produce by revamping an old Indian favourite. 

Kolhapur in Maharashtra, India is famous for spicy and hot food. The meat based food especially is so savoury in nature that no one can resist just a single serving. In this dish I have tried to marry Kolhapuri taste with chicken liver. The repulsive taste of chicken here can be overpowered by the strong tastes of coconut and onion. As a matter of fact, this has turned out to be the "go - to " non-vegetarian food at my home. For those who haven't had Maharashtrian food ever, let me brief through the nature of masalas. Like any other state Maharashtra offers pied palattes for your taste buds. The food in Pune for instance is slightly sweeter but the taste of food in southern Maharashtra say in Kolhapur is famously hot and spicy. 

Serves 3

Pointers:

• Maharastrian food is incomplete without Goda masala. Goda masala is sweeter in smell unlike garam masala which is much pungent and hot version of homemade masalas. To make Goda masala, take equal quantities (here i stuck to 2 tsps) of  dessicated or powdered coconut, white sesame seeds/ til, whole jeera/cumin seeds, whole dhania/ corriander seeds; asfotedia/hing(1/2 tsp), 2 tsp each of shahjeera/carrawy seeds, cobra saffron/nagkesar, ramtil/niger seeds, cloves/ lawang, whole red chillies/ sookhi mirch (2 nos), bay leaves/ tej patta (2 nos), badi elaichi/ black cardamon (2 nos), chotti elaichi/ green cardamom(4 nos), chakriphool/ star anise(2 nos), kali mirch/ whole pepper, dalchini/cinnamon(1 medium stick), patthar phool/ stone flower and oil. Take 1 tsp oil in a pan add corriander stir till fragrant once done set it aside.  In the same pan repeat the process with cumin seeds, carraway seeds, niger seeds and sesame seeds, but do not add oil this time. In the same pan add and roast dessicated coconut until it turn golden brown in colour see to it that the coconut does not get burnt, set aside. Similarly roast chillies and hing separately until fragrant and set aside. Next take 1 tsp oil in the pan and add all the whole spices (nagkesar, patthar phool, cardamoms, cinnamon, bay leaves, cloves, star anise and pepper stir and roast till fragrant, set aside. Once all the roasted seeds, coconut, hing and spices have cooled down put them in a dry mixer and make a powder. You can store this powder in an air-tight jar for more than a month. Store in a cool dark place (not refridgerator!!)
• To make chicken liver more plattable, take raw cleaned chicken liver in a mixing bowl and add a pinch of salt and turmeric and mix well, set aside. Marinate for only 15-30 minutes.

Ingredients:

250 gms chicken liver

2 medium sized onions (sliced, fried, cooled and made into a paste)

1 big onion reduced to paste

2 tbsp ginger-garlic paste

3 tbsp tomato puree

1 tsp turmeric powder

1 tsp dania/corriander powder

1 tsp Jeera/cumin powder

1tbsp kahmiri lal mirch powder

1tsp lal mirch powder

1 tsp Cumin/Jeera seeds

4-5 green chillies chopped

2 tbsp Goda masala

2 tbsp Oil (preferably groundnut oil)

salt to taste

water

2 tsp finely chopped corriander

Method:

• Heat oil in a kadahi, add Jeera seeds. Once it crackles add onion paste and ginger garlic paste fry it oil leaves from side. At this point add the tomato puree and fry the masala till done. 
• Once masala leaves oil from side add fried onion paste and turmeric, corriander powder, jeera powder, kashmiri lal mirch powder, lal mirch powder and goda masala. let the masala fry until oil leaves from its side. 
• As soon as masala is completely fried add chicken liver to it along with chopped chillies. Stir until the chicken liver changes its texture and become slightly hard to touch and losses its rosey colour becoming more brownish, add salt. 
• Once the chicken liver becomes slightly tender add little water to it and let it boil. 
• As it is done, place the dish in a serving bowl garnish with corriander and a hint of ghee on top. 

Dimer Devil or Dimer Chop

Durga Puja is here...one of the most celebrated times for a Bengali. A Bengali belonging from any part of the country becomes almost vibrant and instantly happy with the advent of the "Pujo". But Durga Puja for a Bengali does not mean just bhakti it also means a carnival.. a party that lasts for three days. In these three days we enjoy and eat...roam and eat...vist pandals and eat...basically Eat a Lot!!!

Dimer Devil or Dimer chop is one of the most popular dishes you may see in a pujo pandal. Basically it is a chop/ cutlet inside of which is an egg (Dim in Bengali means Egg). For egg lovers especially, this dish comes as a surprise when you dig into the cripy layer then the potato filling and in the middle is a boiled egg!! The feeling of this dish is so satiating that "Wow" is a singular expression that one is left with.

The recipe is mine and gets prepared in 40 minutes including cooling and making the chop. The present recipe serves 4.

Goes Well With: Anything and everything. My favourite ofcourse is with any soft drink  and that of my husband is with single malt whiskey.

Pointers:

• While boiling eggs, many a times the shell breaks and the egg is splattered in the water. To avoid this one must use fresh eggs, boil the eggs in a pressure cooker and add a pinch of baking powder for the shells to remain intact. For hard boiled eggs two whistles of pressure cooker will do.
• If you are in a hurry or if you live a busy life, try this simple kitchen hack. Take off the stem from the chillies and store in an air-tight container, paste garlic-ginger and store in a ceramic or air-tight container. 
• Next time you are making a sandwich, just cut the sides of the bread beforehand, dry them, grind and store to make cripy, restaurant worthy cutlets.

Ingredients:

4 hard boiled eggs

5 large boiled and peeled potatoes

2 Tbsp finely chopped corriander

1/2 tsp ginger garlic paste

1/2 tsp finely chopped chillies

1 tsp Turmeric

Chaat Masala

salt to taste

dry breadcrumbs to coat the chop

Oil to fry

Method:

• Take the boil potatoes and mash them add to them chillies, corriander, girger garlic paste, turmeric and salt. Mix well. See to it that there are no big chucks of potato left
• Take the boiled eggs and cut them into half. Now cover the half boiled egg with the mash potato mix and roll it to form a round or egg like shape. Once you get the shape roll the chop over breadcrumbs and set aside. Repeat the process for all the eggs. 
• Take the chops and place the tray into the refrigerator to cool and set for 20 minutes, undisturbed.
• Take out the chops and heat oil into a kadahi for deep frying. Once the oil is hot introduce the chops into it and fry till they turn golden. 
• Take out the Devil and sprinkle chaat masala over it and relish these crispy egg filled surprises.