Category: Indian

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Thandai Bundt Cake

Thandai Bundt Cake is a beautiful and fun fusion cake that highlights the traditional flavors of thandai in a moist and light cake.  Thandai is a popular beverage to have during Shivratri and Holi. This cake is egg-free, easy to make, and absolutely delicious, making it perfect to have during the festival times!
Continue reading “Thandai Bundt Cake” →

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Instant Pot Kali Dal

**Original blog posted March 2020.  Updated March 2022**
Kali dal is a very popular Punjabi dish and one of those comfort food meals that my husband has grown up with.  It has also become one of Sanaya’s favorite comfort foods too so of course I had to find a way to perfect this recipe for both of them.  I would say this recipe rotates in our house at least every 2 weeks.

I love it for its nutritional content, loaded with protein, fiber and low in carbs and calories.  With all the rainy days we’ve had recently, this is one recipe I can’t pass up.  An easy, one-pot meal, this goes great with naan or rice.

Yep, I put a ton of jalapeños as a garnish.  Traditionally, it’s cilantro. But, it actually tasted good with the extra jalapeños on top!
A while back, we had a potluck and playdate with my friend Janani and her family.  I don’t remember what I made, but I do remember that both my husband and I fought for the last bite of her dal.  It was A-MA-ZING!  It had a burst of flavor to it that we were both impressed and he actually said it was one of the best dals he has had in his life…. that’s huge coming from a Punjabi!

Most recipes of this specific dal have a basic of three spices, and I’ve found pretty simple in flavor.  Works great for many but Janani’s recipe just had this burst of flavor, you didn’t want to stop eating it.

I begged her for her recipe, tried making it and failed.  I tried a few more times to the point my hubby was actually sick of seeing dal…….oops.  So I went to Janani’s house, had her tell me exactly what to do while I made it with her watching over me.  I’ve been using her recipe ever since, however, I did make a few changes to it.  I know, I know, why?  I changed a little of the technique on which ingredients she cooks in what order, and changed the ratio on some of the basic spices but they are all there.  The changed version is what I have listed below but if you’re interested in her original version, message me and I will send it to you.

When I talked to Janani about her recipe, that’s when I figured out it’s the spices and the amount of tomatoes that she uses which give the dal its integrity in flavor.  You really need to try out this recipe.  It’s so delicious!
If you don’t have an instant pot, follow the same instructions for a slow cooker and set slow cooker time for 8 hours.

Instant Pot Kali Dal

Instant Pot Kali Dal
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Sapna
March 22, 2022
by Sapna
Cuisine Indian
Category Indian
Persons
4
Prep Time
15 minutes
Cook Time
45 minutes
Total Time
1 hour

Ingredients

Instructions

  1. Mix the lentils and kidney beans together, wash them 2-3 times then leave water in to soak while you prepare the gravy.
  2. Set instant pot to sauté mode.
  3. Add oil and let heat up. Add hing and let it bloom for 30 seconds.
  4. Add in the onions and sauté 5-7 minutes until translucent.
  5. Add in 1 Tbsp each of ginger and garlic. Mix well and cook for 1-2 minutes.
  6. Add in the tomatoes, coriander powder, dry mango powder, cayenne pepper and ½ tsp of salt. Mix well and cook for 8-10 minutes until the tomatoes have mostly melted and the spices have cooked through.
  7. Drain the water from the lentils/beans. Add them to the gravy along with remaining ½ Tbsp of ginger and garlic, and ½ tsp of salt. Mix well, and cook for another 3-5 minutes.
  8. Add 3 cups water and cover the instant pot lid with vent in sealing position. Turn off the instant pot and change setting to pressure cook or manual setting.
  9. Set time for 45 minutes. When the time is done, release the pressure, open the lid and mix the dal.
  10. On med heat, in a small pan, heat ghee. When it’s melted and heated, add in cumin seeds and garam masala. Let them splutter and bloom for 30 seconds then add to the dal.
  11. Mix everything and change setting on instant pot to sauté for 2-3 minutes.
  12. Serve hot with rice or naan. Enjoy!

Tags

canbevegantoo,
comfort food,
dal,
Fiber,
Health,
Healthy,
Indian,
instantpot,
Kid Friendly,
kidney beans,
Protein,
rajma,
soup,
Tomatoes,
urad dal,
vegetarian
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Thandai Gujiya Pinwheels

A fun twist on the traditional gujiya with the same flavors in each decadent bite.  These Thandai Gujiya Pinwheels are made with the classic thandai powder used during Holi, the quintessential gujiya filling all rolled into puff pastry dough before they are baked.
Continue reading “Thandai Gujiya Pinwheels” →

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Haldi Doodh (Golden Milk)

Growing up in an Indian household meant turning to natural and food remedies for minor ailments.  If you had a tummy ache, Mom made us eat carom seeds or even cumin seeds.  If we had a cold sore in the mouth, she would make us keep a clove on the sore for a few hours.  There are so many more remedies that my mom and grandmother used but the one I remember and is most popular these days is turmeric.

As soon the cold weather set in or the first cough or sneeze of the season was heard, my mother would add turmeric to everything we ate.  She would also make us drink Haldi Doodh or turmeric milk before bed each night.  As a child, I hated this.  As an adult and a mom, it is now my go to.  Over the years, I’ve changed it from the basic turmeric and milk to adding a few new ingredients.  Take a look!

  • Turmeric – the most important ingredient as it has natural anti-inflammatory and antioxidant properties.  The powder form is most commonly used though sometimes, I do use the actual root.
  • Black Pepper – has anti-inflammatory properties and improves brain function.  It is most important in this recipe because it activates the curcumin properties in turmeric therefore making the turmeric much more effective.
  • Honey – is full of antioxidants, antibacterial, and antifungul properties.  It’s also an age old remedy used to help sore throats.
  • Cardamom pods – have antioxidant and diuretic properties, and is rich in compounds that help fight against inflammation.
  • Ginger – also has anti-inflammatory properties, helps lower blood sugars, and improve heart disease risk factors.  Ginger also helps fight against bacteria and viruses which can help reduce the risk for infections.
  • Cinnamon – is also loaded with antioxidants and anti-inflammatory properties.  In addition, it helps lower blood sugar levels, and helps fight bacterial and fungal infections.

Basically, every spice added to this recipe has anti-inflammatory or antioxidant properties or both.  I normally use cow’s milk when I make this for the kids but I have made it with almond milk and it has turned out just as good.  I do recommend not to use sweetened milk if you are using a plant based milk as it changes the taste of the final product.

Here’s to wishing a healthy winter and a Happy New Year with my first recipe this year!

Haldi Doodh (Golden Milk)

Haldi Doodh (Golden Milk)
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Sapna
January 12, 2022
by Sapna
Category Beverages Indian
Persons
2
Serving Size
1 cup
Cook Time
15 minutes
Total Time
15 minutes

Ingredients

  • 2 1/2 c milk (cow's or plant based - make sure it's unsweetened)
  • 3/4 tsp turmeric powder or 1" turmeric root, grated
  • 4 cardamom pods, slightly crushed
  • 1/2" ginger, grated
  • 5-6 whole peppercorns
  • 1" cinnamon stick
  • 1 Tbsp Honey (can substitute maple syrup to make vegan)

Instructions

  1. Add milk to a small saucepan and heat on medium flame for 1-2 minutes.
  2. Add in the turmeric and whisk well to incorporate.
  3. Add in the remaining spices and mix well.
  4. Simmer for 5-7 minutes. Remove from flame and let it steep for another 5 minutes.
  5. Strain into mugs.
  6. Drink warm.

Tags

15 minute meals,
Ayurvedic,
Clean Eating,
Eat your colors,
Gluten Free,
Haldi Doodh,
Healthy,
heart healthy,
Kid Friendly,
Quick and Easy,
turmeric,
Vegan,
vegetarian
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Nankhatai Bars

Crispy exterior with a soft interior made with ghee, thandai masala, sugar, and a little bit of milk.  Nankhatai is a traditional Indian cookie similar in texture to shortbread.  There are many variations of flavors and flours used based on where in India you are eating this delicious cookie.
Continue reading “Nankhatai Bars” →

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Sarson da Saag, Makki di Roti

**Note: Original post created Jul 2017.  Updated October 2021**

The first time I was introduced to this traditional Punjabi meal was during my wedding planning. My husband and in-laws requested that this be on the menu somewhere. I didn’t understand what it was or the goodness of it until quite a bit later (much later than my wedding). Of course, during my wedding, I didn’t remember eating or tasting anything with so much going on. After I got married, I remember my mother-in-law making it a few times for my husband and seeing the pure joy on his face as he ate the Saag and Roti. I felt, wow, such a simple meal (for Indian food) and yet it brings him so much happiness. Of course I decided to try it out on my own.

I am always told, even to this day, how this is supposed to be a really hard recipe to master. I’m definitely not making it the way my mother-in-law does, but my shortcut recipe has managed to impress her, my husband and my daughter! As they say, a way to a man’s heart is through his stomach. I’m already in my hubby’s heart, but this is one recipe that guarantees a spot for any of you out there looking to impress your significant other.

Sarson da Saag is basically a vegetable dish made of Mustard Greens. It is very earthy in taste and rich not only in flavor but nutrients also. Mustard Greens provide an abundance of potassium and Vitamins K, A, C, and E. Traditionally, it is cooked in water and hand churned until you get the creamy, buttery consistency. If I had the time, I might try it. But since I don’t, I obviously created a shortcut (my handy dandy blender). Try it out and tell me what you think:

20170630_131629

The saag tastes great on its own, but man does it just go a whole other level with Makki di Roti. Makki di Roti is basically corn bread. It’s not your traditional Roti that is usually soft and pliable. This is a bit thicker and can hold all that saag without getting the roti soggy. One more thing – Makki di Roti is typically made by flattening the dough between the palms. I am using a different technique by placing the dough in between a ziploc bag and rolling it out with a rolling pin. This just works better for me.

20170704_185922

20170704_190032

20170704_190323

Looking for more Indian recipes?  Check out some of these:
Sprouted Moong Beans Sabzi Gujarati Style
Instant Pot Rajma (Kidney Beans)
Methi Thepla
Instant Pot Kali Dal
Avocado Roti

Sarson da Saag, Makki di Roti

Sarson da Saag, Makki di Roti
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Sapna
October 20, 2021
by Sapna
Cuisine Punjabi
Category Indian Vegetarian
Persons
4
Prep Time
30 minutes
Cook Time
45 minutes
Total Time
1 hour, 15 minutes

Ingredients

For the Sarson da Saag:

  • 2 bunches of Mustard Greens, stems removed, coarsely chopped
  • 1 bunch spinach
  • 1 med red onion, chopped
  • 4 garlic cloves, minced
  • 1inch knob of ginger, grated
  • 1 Tbsp salt
  • 2 Tbsp EVOO
  • 2 Tbsp Corn meal

For the Makki di Roti:

Instructions

For the Saag:

  1. In a deep non-stick pot, heat 1 Tbsp EVOO. Add in onions and sauté til they are translucent. Add in the ginger and garlic and sauté for 1 minute.
  2. Add in the mustard leaves and sprinkle with ½ Tbsp salt. Mix in well and when they start to shrink, add in the spinach. Sprinkle the spinach with the remaining salt. Mix in well until all the greens have shrunk and started to cook. Add in the corn meal.
  3. When the corn meal has mixed in well and the greens are cooked, turn off stove and place the mixture into a blender. Pulse until you have a smooth and creamy texture.
  4. In the same pot, add 1 Tbsp EVOO and the blended mixture. Cook on low heat for 2-3 minutes.

For the Roti:

  1. In a bowl, add the corn flour and mix in the carom seeds. Add cold water a little at a time while kneading the dough. You want the dough to be a little soft and sticky but not wet. It should form in your hands without falling apart.
  2. Divide the dough equally into balls. Place one inside a plastic ziploc and roll with a rolling pin into a flat tortilla shape.
  3. On high heat, place a little EVOO on a tava/frying pan. Add the roti and cook for a few minutes. Add a little oil on the top and flip to cook on the other side.
  4. Serve hot!
  5. Enjoy your Sarson da Saag and Makki di Roti.

Tags

Corn Flour,
Gluten Free,
Makki di Roti,
Mustard Greens,
Onions,
Punjabi,
Sarson da Saag,
Spinach,
Sustainable,
Vegan,
vegetarian,
Winter Greens
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Zucchini Moong Dal

As I raise my girls, it has become very important to me that they keep connected to their roots and one of the ways I do this is through food.  Lucky for me, they both love the typical comfort food fare of “Dal Chawal” or Lentils and Rice.  A twist on the traditional Moong Dal Fry, this recipe adds zucchini and is low in calorie but nutrient dense.

Ready in just 15 minutes, this has become my latest go to recipe when I’m tight on time.  Because moong dal cooks very quickly, I don’t soak them for more than 20 minutes.

Nutrition is also very important when I’m serving this dish as a main meal to the girls, and this dish doesn’t disappoint.
1 cup of zucchini moong dal gives you:

  • 156 kcal
  • 8.7 gm protein
  • 7 gm fiber


As to cooking it over the stove versus the instant pot, traditionally, the dal was boiled first then added to the spices.  I love just using one pot to make the whole dish so I usually add the uncooked dal into the spices/gravy mix then cook it in the instant pot.

I hope you get a chance to try out this delicious recipe and enjoy it as much as my family does.

Zucchini Moong Dal

Zucchini Moong Dal
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Sapna
July 15, 2021
by Sapna
Cuisine Indian
Category Indian Vegetarian
Persons
4
Serving Size
1 Bowl
Prep Time
5 minutes
Cook Time
10 minutes
Wait Time
5 minutes
Total Time
15 minutes

Ingredients

  • 1 c yellow moong dal, rinsed
  • 2 c water for cooking
  • 1 c zucchini, chopped
  • 1 small onion, chopped
  • 2 small tomatoes, chopped
  • 1" ginger knob, grated
  • 3-4 garlic cloves, minced
  • 1 Tbsp Olive Oil
  • 1/4 tsp hing/asafoetida
  • 1 tsp cumin seeds
  • 1/2 tsp turmeric powder
  • 1/2 tsp cayenne pepper
  • 1 1/4 tsp salt
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 1 Tbsp fresh lemon juice

For tempering:

  • 1 Tbsp Olive Oil
  • 1/2 tsp cayenne pepper
  • 1 dried red chili

Instructions

  1. Start the instant pot in sauté mode and add oil.
  2. Once it is heated, add cumin seeds and asafoetida.
  3. When the cumin seeds start to sizzle, add the onions, garlic, and ginger and saute for 2-3 minutes until the onions have become translucent.
  4. Add tomatoes, turmeric, cayenne, cumin, coriander, and salt. Mix well and saute for 2 minutes.
  5. Add the washed dal and water. Mix well.
  6. Press Cancel and close the lid with vent in sealing position.
  7. Change the instant pot setting to manual or pressure cook mode at high pressure for 4 mins. After the instant pot beeps, let the pressure release naturally for 5 minutes, then release the pressure manually (5 minute NPR).
  8. Once the pressure is released and you have opened the lid, in a tempering pan, heat oil. When it is heated through, add cayenne powder and dried red chili. When it starts to sizzle, add chili oil to cooked dal. Squeeze in lemon juice and give it a good stir.
  9. Serve hot with Rice, Naan, or Roti.

Tags

15 minute meals,
Clean Eating,
comfort,
dairy free,
dal,
Fiber,
gujarati,
Healthy,
Indian,
Kid Friendly,
make ahead,
Protein,
Quick and Easy,
Vegan,
weeknight meals,
Zucchini
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Looking for more lentil/dal recipes?  I’ve got you covered.  Check out some of these amazing dishes:
Sprouted Moong Beans Sabzi Gujarati Style
Spinach Dal 
Instant Pot Kali Dal 
Adai Waffles / Lentil Waffles

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Sapna4 Comments

Thandai Infused Rainbow Crème Brûlée (Vegan)

A creamy, rich, aromatic custard with a beautiful caramelized crust that is unbelievably easy to make.  This Thandai Infused Crème Brûlée is a twist on the classic French dessert by using coconut cream and coconut milk making it vegan and gluten-free.

Holi has always been one of my favorite Indian festivals.  The colors, the food, the fun.  What makes it even more special is that 8 years ago, my husband bent down on one knee in the middle of a very public festival (the organizers were in on it as were our siblings and friends) and everyone (about at least 100 people) stopped playing to watch him ask me to marry him.  I will always treasure that moment.

So for this Holi, I decided to do a fun fusion in honor of my very special husband.  His favorite dessert is crème brûlée.  What better way than to infuse a Holi special drink of Thandai and combine my two favorite events together?  Honestly, it tastes SO YUM that I had to stop myself from “tasting” the custard before it set.

WHAT DO I NEED FOR A VEGAN CREME BRULEE?

Full-fat Coconut Milk and Coconut Cream – this is important to give the custard it’s rich creamy texture.
Arrowroot Powder – this acts as a thickening agent.
Agave – for that hint of sweet
Thandai Masala – this is going to lend that brilliant aromatic and floral flavor to the custard
Saffron – for a beautiful golden color
Vanilla Extract
Almond Milk
Sugar
Rainbow Sprinkles – optional but I love how the colors brighten up the dessert
Salt

THREE IMPORTANT STEPS TO A PERFECT THANDAI INFUSED CREME BRULEE

1. Infusing the thandai masala.  This is important to get that flavor in there.  The longer you infuse, the better the end result will be.

2. Blending all of the ingredients.  This is extremely important because the arrowroot powder can clump and that would ruin the whole dessert.  When you blend it into a smooth liquid, you end up with a rich, silky dessert.

3. Once it’s blended, whisk the mixture on the stove constantly to prevent it clumping and/or burning until you get your custard consistency.

THE CHERRY SUGAR ON TOP
How can I possibly leave this part out?  This is my favorite part.  I used cane sugar to layer on top of the custard but for my Holi special, I used colored sugar and dusted the caramelized sugar to symbolize the fun of Holi.  Take a blowtorch and carefully caramelize the sugar.  If you don’t have a blowtorch – don’t worry!  I’ve included directions in the recipe card to caramelize the sugar using a broiler.  Reminder – the top won’t be as crunchy using the broiler setting but it will do the trick to caramelize your sugar.

This recipe is perfect for Holi, Diwali, Valentine’s Day, St. Patrick’s Day, or pretty much any occasion you want to celebrate.  I might even make this again for our next date night.  Feel free to add berries.  I chose not to this time because I wanted the colors to shine.

I hope you enjoy this as much as we did!  Feel free to follow and share comments on my Instagram and Facebook pages!  I would love to hear your thoughts!

From my kitchen to yours, I hope you enjoy this decadent THANDAI INFUSED RAINBOW CREME BRULEE!

Vegan Thandai Infused Crème Brûlée

Vegan Thandai Infused Crème Brûlée
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Sapna
March 23, 2021
by Sapna
Cuisine French and Indian Fusion
Category Dessert Indian
Persons
4
Prep Time
5 minutes
Cook Time
30 minutes
Wait Time
6 hours
Total Time
35 minutes

Ingredients

  • 1 13.5 oz can coconut milk
  • 2 1/2 Tbsp Thandai Masala
  • 1/2 tsp saffron
  • 1/2 c canned coconut cream
  • 1/4 c toasted coconut almond milk
  • 1 Tbsp vanilla extract
  • 2 Tbsp sugar
  • 1/4 c agave
  • 1/4 c arrowroot powder
  • 1/4 tsp salt

For the caramelized sugar crust:

Instructions

  1. Combine the coconut milk and thandai masala in a medium sized saucepan and bring to a boil on high heat. Reduce heat to medium flame and let simmer for 5 minutes while you whisk every 2-3 minutes to avoid the milk from boiling over or burning.
  2. Add in the saffron and continue simmering for another 10 minutes.
  3. Let the milk cool down then strain into your blender. Add in the the coconut cream, almond milk, vanilla extract, sugar, agave, arrowroot powder, and salt. Blend on high for 1-2 minutes to achieve a smooth texture.
  4. Transfer back to the saucepan and cook on medium heat for another 10 minutes. Be sure to stir continuously so as to avoid clumping and burning.
  5. It will thicken up into a pudding consistency. Once it reaches to this consistency, turn off heat and transfer immediately into 4 ramekins.
  6. Refrigerate for 6-8 hours.
  7. Remove from fridge and top each ramekin with an even and slightly thick layer of sugar.
  8. Using a blowtorch (keep it about 1" away to avoid burning), caramelize the sugar. Dust the rainbow sprinkles once the caramelized sugar has cooled down.
  9. Serve immediately and enjoy!

Notes

**If you do not have a blowtorch, set your ramekins on the highest rack in the oven and broil on high for 3-5 minutes.  Watch carefully so as not to burn.

Tags

Creme Brulee,
Dessert,
French Fusion,
Indian Fusion,
Kid Friendly,
make ahead,
Vegan,
Vegan Dessert,
vegetarian
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**Note: The ramekins I used are passed on to me from a family member but the ones I’ve featured in the tools list are the closest in size and shape to the ones that I used.

Sapna5 Comments

Thandai Masala

When I was about 13, I had gone to India to visit family and it happened to be around the time of MahaShivratri.  Thandai is a popular beverage to have during Shivratri and Holi and I remember having many glasses of this delectable drink during my visit.  Not only does Thandai taste delicious, it also has many health benefits.  One of the main ones being it’s a cooling agent for your body and therefore, mostly drunk during the summer months.

WHAT IS THANDAI MASALA MADE OF?
The masala or powder itself is made of cashews, almonds, pistachios, cardamom, black peppercorn, melon seeds, fennel seeds, poppy seeds, saffron, and dried rose petals.  To save time, I grind all of the ingredients into a powder and save it in an airtight container to use when I’m in the mood to drink some Thandai.

WHAT ARE THE HEALTH BENEFITS?
Yep.  There are so many health benefits to drinking this wonderful Thandai.  Did you know that it is more often made and drunk during the summer months because the ingredients help cool the body temp down?  There’s more!  Take a look:

  • Poppy seeds which are rich in protein, fiber, calcium, and mineral that help boost the immune system, also help GI irritation, and prevent constipation.
  • Melon or Pumpkin seeds which are added help keep the body temp cool, and these seeds are natural energizers.
  • Peppercorns help boost immunity
  • Cardamom helps fight off infection, detoxifies the body, and is a great source to fight against nausea and vomiting

Now that you have your powder made, it’s just as easy to make the Thandai drink.  Take a glass of milk, add 1 Tbsp of the masala to it and some sweetener if you choose.  Heat it in a pan and make sure everything is combined.  Strain into a mug and drink it warm or cold.  Both ways taste delicious.

From my kitchen to yours, I hope you enjoy this delicious Thandai Masala.

Thandai Masala

Thandai Masala
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Sapna
March 11, 2021
by Sapna
Category Indian
Persons
12
Serving Size
1 Tbsp
Prep Time
5 minutes
Total Time
5 minutes

Ingredients

  • 1/2 c cashews
  • 1/4 c almonds
  • 8 pistachios
  • 15 peppercorn
  • 1 tsp cardamom powder
  • 2 Tbsp melon seeds
  • 2 Tbsp fennel seeds
  • 1 Tbsp poppy seeds
  • 1 Tbsp saffron
  • 2 Tbsp dried rose petals

Instructions

  1. Combine all of the ingredients into a spice grinder and blend into a smooth powder.
  2. Store in an airtight jar.

Tags

Festival Foods,
Holi,
MahaShivratri,
Masala,
Rose Petals,
Saffron,
Thandai
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Sapna3 Comments

Sprouted Moong Beans Sabzi Gujarati Style

Growing up, my Mom would make these sprouted moong beans for dinner often.  I remember my brother and I were not big fans and would hate eating them.  Now that I’m an adult, maybe a switch has flipped?  I don’t know but I definitely love this recipe and could easily eat this dish 2-3 times a week.  Thanks Mom!

WHAT ARE SPROUTED MOONG BEANS?
Sprouted moong beans are basically moong beans that have been soaked in water then left in a warm place to germinate.  They are very popular in Indian and Pakistani cooking though many people across the globe are starting to embrace this food more and more.
Some of the more popular ways to eat sprouted moong beans is to add them in to salads and sandwiches, however, some of the more traditional ways to make them is to make a curry, a sabzi, and even dosas out of these delicious babies.

WHY SHOULD I EAT SPROUTED MOONG BEANS?
Because they are a powerhouse of nutrients.  These legumes are one of the best sources of plant based protein providing ~14gm in 1 cup cooked.  Take a look at some of these other benefits:

  • Fiber: 15.4 grams
  • Folate (B9): 80% of the Reference Daily Intake (RDI)
  • Manganese: 30% of the RDI
  • Magnesium: 24% of the RDI
  • Vitamin B1: 22% of the RDI
  • Phosphorus: 20% of the RDI
  • Iron: 16% of the RDI
  • Copper: 16% of the RDI
  • Potassium: 15% of the RDI
  • Zinc: 11% of the RDI

WHERE CAN I GET SPROUTED MOONG BEANS?
Moong Beans are easy to sprout at home (I love this method provided by Piping Pot Curry) or you can find them at your local Indian or Asian grocery store.

So now that you know what I know about these delicious and nutritious legumes, let me tell you how to make them.  This particular recipe is my mom’s (I’ve not made a single change to it because it’s so perfect the way it is!) and I love the simplicity of it as it carries a depth of flavor too.

There are two methods of making this dish.  One is in the instant pot and the other over the stove.  I’ve given both versions in the recipe card below so feel free to try both to see which you prefer!

From my kitchen to yours, I hope you enjoy these Sprouted Moong Beans as much as we do!

Sprouted Moong Beans Sabzi Gujarati Style

Sprouted Moong Beans Sabzi Gujarati Style
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Sapna
March 1, 2021
by Sapna
Cuisine Gujarati
Category Indian
Persons
4
Serving Size
1 cup
Prep Time
2 minutes
Cook Time
5 minutes
Total Time
7 minutes

Ingredients

  • 2 c sprouted moong beans
  • 4-5 cloves garlic, chopped in halves
  • 1 tsp cumin seeds
  • 1/4 tsp turmeric
  • 1/2 tsp hing (asafoetida)
  • 1 tsp Kashmiri red chili / cayenne pepper
  • 1 tsp coriander powder
  • 1/2 tsp sugar
  • 1 tsp salt
  • 2/3 c water
  • 1 1/2 Tbsp oil, divided
  • 1 serrano pepper, chopped
  • 1 Tbsp Cilantro, chopped, to garnish

Instructions

For Instant Pot Method:

  1. Start the saute mode and let the pot heat up.
  2. Add in 1 Tbsp oil and cumin seeds. When the cumin seeds start to splutter, add in the garlic and let it roast for a good 30-45 seconds.
  3. Add in the turmeric, hing, and cayenne pepper and give it a quick stir to help bloom the spices.
  4. Add in the moong sprouts and water. Mix well with the spices.
  5. Finally add in coriander powder, sugar, and salt.
  6. Turn off saute mode, seal Instant Pot in sealing position and set to Manual Cook for 5 minutes.
  7. When the timer beeps, release the pressure immediately.
  8. On the side, in a small tempering pan, heat oil on medium heat. Add in the green chilies and let it roast for 30 seconds. Add these in to the moong sabzi and give it a good stir.
  9. Garnish with cilantro and serve hot with Roti.

For Stovetop Method:

  1. Add the sprouted moong beans in a pressure cooker with salt and water and cover the lid. Let it cook for 2 whistles then remove from heat. Release the pressure and open the pressure cooker.
  2. On medium heat, in a nonstick pan, heat 1 Tbsp oil and add cumin seeds. Add in the garlic and green chilies. Roast for 30 seconds to let the flavors build.
  3. Add in the turmeric, hing, and cayenne pepper and give it a quick stir to help bloom the spices.
  4. Next add in the cooked sprouted moong beans, coriander powder, and sugar. Mix well and let it cook for 1-2 minutes.
  5. Turn off stove, garnish with cilantro and serve hot with Roti.

Notes

**Note: the cook time given is for the Instant Pot Method.  Stovetop takes and additional 3-4 minutes in my experience but overall, this dish takes less than 15 minutes to make.

Tags

10 minute meals,
Clean Eating,
dairy free,
Eat a Rainbow,
Eat your colors,
Gluten Free,
gujarati,
Healthy,
Indian Food,
Keto,
Kid Friendly,
make ahead,
nutrient dense,
Plant Based,
protein packed,
Quick and Easy,
Sabzi,
Sprouted Moong Beans,
Sustainable,
Vegan,
vegetarian
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Sapna1 Comment

Kashmiri Pink (Noon) Chai

If you know me, you know I love my chai.  I love exploring different types of chai flavor combinations.  When I had this Kashmiri Pink Chai the first time many years ago at a friend’s house, I became obsessed.  I had tried intermittently over the years to recreate this delicious chai but was unsuccessful.

A few months ago, I was talking to my friend, R, and she and I relived memories of us drinking this Kashmiri Chai at her place.  She gave me a few tips to make this chai successfully, which I will be passing on to you.  Check out the recipe card below, as I’ll include the tips in the notes section.

As I practiced and made this chai, I adapted the chai recipe a little.  For starters, I cut down the amount that is traditionally made.  Since it takes up to an hour and sometimes more to boil the tea leaves and each ingredient added at a different stage, many people tend to make a large quantity of the Kahwa (the boiled tea before the addition of milk which many people also drink), I cut down the amount.  Being the only tea drinker in my house, I didn’t see the need to make so much.
Also, I put my own little touch on this delicious chai by adding rose petals to the chai at the end after serving it into teacups.  Usually you will find the chai garnished with nuts, almonds or pistachios.

WHERE DOES THE PINK COLOR COME FROM?
Believe it or not, from the reaction of baking soda added to the green tea leaves.  What I found is that the color became deeper when I added the sugar to it.  This was absolutely the highlight.  So much fun to see the chemical reactions (science lover in me).

The first sip that I took reminded me how decadent it is, that I instantly knew this had to be one of my Valentine’s specials.  This is a very creamy chai but a little savory too.  As I’ve been taught, a bit of salt is added to the chai towards the end.

From my kitchen to yours, I hope you enjoy this delicious Kashmiri Pink Chai!

Kashmiri Pink (Noon) Chai

Kashmiri Pink (Noon) Chai
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Sapna
February 7, 2021
by Sapna
Cuisine Kashmiri
Category Beverages Indian
Persons
2
Serving Size
1 cup
Prep Time
5 minutes
Cook Time
45 minutes
Total Time
50 minutes

Ingredients

  • 1 1/2 Tbsp Kashmiri tea leaves
  • 1 c water
  • 1 c milk (preferably whole milk)
  • 1 c ice water
  • 3-4 saffron strands
  • 1/2 tsp baking soda
  • 2 tsp sugar
  • 1/2 tsp salt
  • 1 tsp crushed pistachios
  • 1 tsp dried rose petals
  • In a saucepan, combine water, cardamom, tea leaves, and baking soda. Simmer on medium heat for 10-15 minutes using a ladle to scoop and pour the liquid intermittently. The mixture should reduce to half of the original amount.
  • Turn off the heat and remove the pot from stovetop. Add ice water tand scoop and pout for another 5-7 minutes. A foam should start forming and the color should start changing to a dark red.
  • Turn on the heat to medium flame and boil for another 8-10 minutes.
  • Add in the sugar and salt and continue boiling for a few more minutes.
  • Keep stirring the mixture and add in the milk. Boil for another 10 minutes.
  • Strain the tea into teacups. Garnish with crushed pistachios and rose petals.
  • Serve hot.

Instructions

    Notes

    **You can strain the tea right before adding the milk and store it in a jar in the fridge for up to 2-3 days.  Just add milk and boil when you are ready to drink this! **I used Kashmiri Green Tea Leaves which came with cinnamon in it.  You can omit the extra cinnamon if it is not to your taste. **If you are not able to get Kashmiri Green Tea Leaves, any good quality of green tea leaves will still work. **The constant scoop and pour is important to making this chai.  Traditionally it is done by pouring from one vessel to another from a significant height to give it the froth.  I didn't feel comfortable doing so which is why I used a ladle for my technique.

    Tags

    creamy,
    decadent,
    Kashmiri Chai,
    Noon Chai,
    Nuts,
    Pink Chai,
    Roses,
    Valentines Day
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    Sapna2 Comments

    Poblano Pav Bhaji Burger Yum

    **Originally published Jun 2017, edited and updated Feb 2021.

    Poblano What?!  A burger with Pav Bhaji?! Yep you heard it right.  A Pav Bhaji Burger….. with Poblano Peppers.  Pav Bhaji is a very popular dish in India and among Indians everywhere in the world.  Back in the 1800’s, workers would take leftover veggies and turn it into a curry.  These workers usually could not afford much so they became creative.  I piggy backed on that creativity and put my own spin to a classic Indian dish. Continue reading “Poblano Pav Bhaji Burger Yum “ →

    Sapna1 Comment

    Mint-y Pomegranate Raita

    Can I just say Oh.My.God!  This Raita is probably the most delicious I’ve ever had and to be honest I don’t think I can go back to the usual raita (with cucumbers).

    So I just posted my Tandoori Gobi Zucchini Boat recipe a couple of days ago and I paired this with the boats.  I could have gone the traditional route with a cucumber raita but I wanted something different and also, I’m really in the holiday mood right now so most of my food reflects that.

    If you know me, you know I like the visuals of color in my food in addition to the taste.  Well, this season, I’ve been obsessed with pomegranates.  So in my obsession for colors, I played around with how I wanted this Raita to shine.  After all, it was the most important finish to the Tandoori Boats.

    In addition to the mint and pomegranates (the obvious), I included some serrano peppers to enhance the color and a few spices and garlic to give the flavor profile a boost.

    Ok so, you don’t have to pair this raita with just the Tandoori Boats.  Here are a few more dishes you can add this delicious Minty-y Raita to:

    Pomegranate Eggplant
    Lamb Meatballs
    Aloo Paratha Yum
    Kathi Roll
    Spinach Dal Paratha

    From my kitchen to yours, I hope you love every drop of this Mint-y Pomegranate Raita!

    Mint-y Pomegranate Raita

    Mint-y Pomegranate Raita
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    Sapna
    December 10, 2020
    by Sapna
    Cuisine Indian
    Category Condiments Indian
    Prep Time
    10 minutes
    Total Time
    10 minutes

    Ingredients

    • 2 c yogurt
    • 1 tsp chaat masala
    • 1/2 c mint leaves
    • 1/4 c coriander leaves
    • 4 cloves, garlic
    • 1 Serrano pepper, roughly chopped)
    • 1/2 tsp salt
    • 1/2 Tbsp sugar
    • 1 tsp cumin powder
    • 1/2 tsp coriander powder
    • 1/4 c water
    • 1/4 c pomegranate arils

    Instructions

    1. In a large bowl, whisk yogurt to a creamy texture. Add 1/4 c water to thin out slightly. You should have a thick but runny consistency.
    2. In a blender, blend together mint, coriander, cloves, Serrano pepper, and 2 Tbsp water to get a smooth paste.
    3. Add to the yogurt along with salt, sugar, cumin powder, coriander powder, and chaat masala. Mix well with a spoon until well combined.
    4. Refrigerate until ready to use.
    5. Just before serving, garnish with 1/4 c pomegranate arils.
    6. Serve at room temperature with your favorite dish.

    Tags

    Colors,
    easy to make,
    Healthy,
    Holidays,
    Indian,
    Indian Fusion,
    Mint,
    Mint Pomegranate Raita,
    Pomegranate,
    Yogurt
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    Sapna3 Comments

    Tandoori Gobi (Cauliflower) Zucchini Boats

    I’ve made zucchini boats a few times so far.  Each time has been to use up leftovers from our Skinny Skillet Enchilada the previous night.  They turn out really good and Sanaya loves them but it’s the same flavor profile so as much as I love it, I still crave something a little different.

    I knew I wanted to create a different filling and haven’t done much with Indian food lately so I played around with my options.  I kept circling back to this one idea of Tandoori Gobi as the stuffing.  I’m not sure where I thought of it but it wouldn’t go away so I decided, ok, let’s give it a try.

    I have a great Tandoori marinade recipe that I have been using with chicken so I decided, to use the same for the cauliflower.  I treated the cauliflower as the chicken substitute and marinated it overnight also.

    The cooking part was a little tricky as I didn’t want a soggy Zucchini Boat and the marinade definitely looked like it would promise a lot of liquid.  Simple trick, I baked them separately, then stuffed the zucchini with the cauliflower and broiled it on high for 5 minutes to get a good char.  Can I just say, Oh so delicious!

    Also, please don’t throw out the flesh of the zucchini when you scoop it out to create the cavity for the cauliflower.  Let’s be sustainable here and make some Zucchini Bread out of it!

    One more thing I love about this recipe is that it is totally a weeknight meal.  So the time on the recipe card may be a little daunting, but it’s the ease of it.  And most of the time you spend is waiting for the flavors to marinate.  It really takes maybe 15 minutes to put the marinade together, then the next day, 5 minutes to shell out the Zucchini and the rest of the time, you are waiting for it to finish baking.  Honestly, it can’t get any easier for a weeknight meal.

    Serve this delicious boat with a cooling Mint-y Pomegranate Raita to finish it off.

    From my kitchen to yours, we hope these Tandoori Gobi Zucchini Boats rock your world!

    Tandoori Gobi (Cauliflower) Zucchini Boats

    Tandoori Gobi (Cauliflower) Zucchini Boats
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    Sapna
    December 7, 2020
    by Sapna
    Cuisine Indian Fusion
    Category Indian Vegetarian
    Persons
    4
    Prep Time
    15 minutes
    Cook Time
    35 minutes
    Wait Time
    8 minutes
    Total Time
    50 minutes

    Ingredients

    Instructions

    1. In a large bowl, whip yogurt to a creamy texture.
    2. Add in the lemon juice, ginger, garlic, cayenne pepper, garam masala, cumin powder, coriander powder, turmeric, 1 tsp salt, and 1/4 tsp black pepper.
    3. Mix well to combine all of the spices.
    4. Toss in the cauliflower florets and stir to make sure each floret is coated completely.
    5. Cover and refrigerate at least 8 hours and preferably, overnight.
    6. When you are ready to bake, preheat oven to 400 degrees.
    7. Trim ends of zucchini and slice in half. Scoop out flesh and save to make Zucchini Bread.
    8. Rub oil over all 4 Zucchini boats, then season with the remaining 1 tsp salt and 3/4 tsp black pepper.
    9. Bake separately but at the same time, the cauliflower and zucchini boats for 30 minutes.
    10. Remove from oven and stuff the Zucchini Boats with the Tandoori Gobi.
    11. Broil on high for 5 minutes or until you get a slight char on the cauliflower.
    12. Remove from oven and sprinkle chaat masala over the the boats.
    13. Serve hot with your favorite raita!

    Notes

    **Bake the cauliflower and zucchini boats in separate baking sheets if possible.  When you stuff the boats and return the baking sheet to the oven to broil, the remnants of the tandoori paste will burn on the pan if you are using the same pan.

    Tags

    Eat a Rainbow,
    Eat your colors,
    Gluten Free,
    Indian Fusion,
    Keto,
    Meatless Monday,
    Prep ahead,
    Sustainable,
    Tandoori Nights,
    vegetarian
    Print this recipe
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    Sapna8 Comments

    Rangoli Ladoos

    Diwali has always been a special festival growing up in my family… in fact for most Indian families.  It’s the Festival of Lights, where we celebrate faith and hope and wish that everyone has a bright future, happiness and prosperity in their lives.

    Everywhere you look, Diwali takes over with lights and colors.  Rangoli designs are a prominent component of Diwali, with the idea that it brings strength, good luck and genorosity.  Keeping in mind that very foundation of colors and brightness, I decided to bring the spirit of rangoli to my mithai (sweets) for Diwali this year.


    Coconut ladoos are very popular in Indian and the best part is, they are very easy to make.  The basis of each ladoo was kept the same with the main ingredients being coconut, almond flour/ground almonds, and condensed milk.  The ratios vary based on the flavor and additions of the ladoo.

    Here are the flavors I decided to go with:

    • Mango (seriously, how could I not include this flavor?!)
    • Lavender (because it’s a new obsession and the flavor and colors are so amazing!)
    • Rose (the colors, the fragrance, and the taste are so pretty, it makes me feel like a princess when I’m eating this!)
    • Mojito (…..yep.  No alcohol, but that hint of lime and mint….YUM!)
    • Coconut Almond (the original cannot be overlooked!)


    Some tips to make it easier for you when you make this:

    • Use a non-stick skillet to make these.  It prevents the mixture from sticking and makes the process that much easier.
    • Make them vegan!  Use vegan condensed milk and coconut oil instead of ghee to roll the balls.
    • You can use frozen grated coconut.  Just leave it out for a little bit to thaw and bring to room temperature.
    • If you don’t want to use or don’t have almond flour available, substitute with the same amount of almonds and grind them up into a flour.  It’s an extra step but easy and a perfect swap.
    • When buying almond flour, make sure you buy the almond flour and NOT the blend.  I almost did that.  The blend has a mixture of rice and other ingredients that would change the taste of this dessert.


    If you end up making any of these delicious ladoos, don’t forget to tag me on Instagram at @bitofspice146.  I would love to see your creations!

    Rangoli Ladoos

    Rangoli Ladoos
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    Sapna
    November 12, 2020
    by Sapna
    Cuisine Indian
    Category Dessert Indian
    Persons
    15
    Prep Time
    5 minutes
    Cook Time
    6 minutes
    Wait Time
    30 minutes
    Total Time
    11 minutes

    Ingredients

    For the Coconut Ladoos:

    • 1/2 can (14oz) sweetened condensed milk
    • 1 c shredded or grated coconut
    • 1 1/2 c almond flour
    • ghee to roll

    For the Lavender Ladoos:

    • 1/2 can (14oz) sweetened condensed milk
    • 1 c shredded or grated coconut
    • 1 1/2 c almond flour
    • 1 Tbsp Lavender petals, ground to a powder
    • 1 tsp purple food color
    • ghee to roll

    For the Mojito Ladoos:

    • 1/2 can (14oz) sweetened condensed milk
    • 1 c shredded or grated coconut
    • 1 1/2 c almond flour
    • 3 Tbsp Dried Mint, ground to a powder
    • 1 Tbsp Lime sugar
    • 1 tsp green food color, optional
    • ghee to roll

    For the Mango Ladoos:

    • 1/2 can (14oz) sweetened condensed milk
    • 1 1/2 c shredded or grated coconut
    • 2 c almond flour
    • 1/2 c Mango Pulp, or available at your local Indian store
    • ghee to roll

    For the Rose Ladoos:

    • 1/2 can (14oz) sweetened condensed milk
    • 1 c shredded or grated coconut
    • 1 3/4 c almond flour
    • 3 Tbsp Rooh Afza
    • 1 Tbsp Rose Water
    • ghee to roll

    Instructions

    For the Coconut Almond Ladoos:

    1. Heat a non stick skillet on medium flame and add the condensed milk. Cook while stirring for 1-2 minutes until it thins out. Be careful it doesn't burn.
    2. Add in the coconut and mix to combine well. Cook for an addition 1-2 minutes and you will see the water separating.
    3. At this point, add in the almond flour and mix. Keep stirring until it starts to form into a dough.
    4. Remove from heat and let cool for a couple of minutes.
    5. When it is still warm but not too hot to handle, grease your palms with ghee and roll into truffle balls.
    6. Refrigerate for 30 minutes to let them set.

    For the Lavender Ladoos:

    1. Heat a non stick skillet on medium flame and add the condensed milk. Cook while stirring for 1-2 minutes until it thins out. Be careful it doesn't burn.
    2. Add in the lavender powder and purple food color.
    3. Add in the coconut and mix to combine well. Cook for an addition 1-2 minutes and you will see the water separating.
    4. At this point, add in the almond flour and mix. Keep stirring until it starts to form into a dough.
    5. Remove from heat and let cool for a couple of minutes.
    6. When it is still warm but not too hot to handle, grease your palms with ghee and roll into truffle balls.
    7. Refrigerate for 30 minutes to let them set.

    For the Mojito Ladoos:

    1. Heat a non stick skillet on medium flame and add the condensed milk. Cook while stirring for 1-2 minutes until it thins out. Be careful it doesn't burn.
    2. Add in the mint powder and lime sugar and mix well. Also add in the green food color if using
    3. Add in the coconut and mix to combine well. Cook for an addition 1-2 minutes and you will see the water separating.
    4. At this point, add in the almond flour and mix. Keep stirring until it starts to form into a dough.
    5. Remove from heat and let cool for a couple of minutes.
    6. When it is still warm but not too hot to handle, grease your palms with ghee and roll into truffle balls.
    7. Refrigerate for 30 minutes to let them set.

    For the Mango Ladoos:

    1. Heat a non stick skillet on medium flame and add the condensed milk. Cook while stirring for 1-2 minutes until it thins out. Be careful it doesn't burn.
    2. Add in the mango pulp and mix.
    3. Add in the coconut and mix to combine well. Cook for an addition 1-2 minutes and you will see the water separating.
    4. At this point, add in the almond flour and mix. Keep stirring until it starts to form into a dough.
    5. Remove from heat and let cool for a couple of minutes.
    6. When it is still warm but not too hot to handle, grease your palms with ghee and roll into truffle balls.
    7. Refrigerate for 30 minutes to let them set.

    For the Rose Ladoos:

    1. Heat a non stick skillet on medium flame and add the condensed milk. Cook while stirring for 1-2 minutes until it thins out. Be careful it doesn't burn.
    2. Add in the Rooh Afza and Rose water and mix well.
    3. Add in the coconut and mix to combine well. Cook for an addition 1-2 minutes and you will see the water separating.
    4. At this point, add in the almond flour and mix. Keep stirring until it starts to form into a dough.
    5. Remove from heat and let cool for a couple of minutes.
    6. When it is still warm but not too hot to handle, grease your palms with ghee and roll into truffle balls.
    7. Refrigerate for 30 minutes to let them set.

    Notes

    *If using frozen shredded coconut, make sure to thaw it out to room temp to avoid extra moisture in the final product.
    *If you don't have almond flour, substitute with almonds 1:1 ratio and grind into flour 
    *To make this VEGAN, use vegan condensed milk and switch the ghee and use coconut oil


    Tags

    30 minute recipes,
    Almond,
    coconut,
    desserts,
    Diwali,
    homemade,
    Mithai,
    Rangoli,
    Sweet,
    Vegan,
    vegetarian
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    Sapna1 Comment

    Instant Pot Rajma (Kidney Beans)

    I feel like almost every culture has their version of beans and rice.  There’s the Latin style with adobo seasoning, the African style flavored with smoked paprika and garlic, Creoles use the “holy trinity” for theirs, Jamaican red beans and rice have coconut milk and scotch bonnet peppers, the Japanese use Adzuki beans with their rice, and the Indians have Rajma Chawal.

    Why are red beans and rice so common everywhere?

    I don’t know.  But what I do know is they make a complete protein when eaten together so it’s really beneficial to vegetarians and vegans who don’t get their complete proteins from animal protein to feel full.

    I never thought Rajma was all that special until my friend Sumit made it one day.  He makes the most amazing Rajma so I never bothered to learn because I could just call him up!  But now he’s moved to a different state and it’s not as readily available so I have tried and tried and tried to perfect my Rajma.

    From my kitchen to yours, I hope you enjoy this classic dish of Rajma!

    Instant Pot Rajma (Kidney Beans)

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    Sapna
    September 22, 2020
    by Sapna
    Cuisine Indian, Punjabi
    Category Indian
    Persons
    4
    Prep Time
    15 minutes
    Cook Time
    40 minutes
    Total Time
    55 minutes

    Ingredients

    Instructions

    1. Set Instant Pot to saute mode and add oil. When it's heated, add in cumin seeds, hing, and cinnamon stick. Let them roast and sizzle for 30-60 seconds.
    2. Add in the onions and saute for 2-3 minutes until tender. Add in the ginger and garlic and cook for an additional 2-3 minutes.
    3. When the onions are golden brown, add in tomatoes, turmeric, cayenne pepper, coriander powder, cumin powder, garam masala and salt. Mix well and cook for another 3 minutes.
    4. Drain the soaked rajma and add to the pot. Mix well to coat all of the beans in the gravy.
    5. Add in the water and mix.
    6. Turn off the saute mode and cover the instant pot with the vent in sealing position.
    7. Set to Bean/Chili mode which will automatically set the time to 30 minutes.
    8. When the timer beeps, release the pressure from the instant pot and open lid. Stir in the lemon juice and garnish with cilantro.
    9. Serve hot with rice or naan.

    For Stovetop instructions:

    1. Follow the same recipe above and cook in pressure cooker for 3 whistles.

    For Slow Cooker instructions:

    1. Kidney Beans have a natural toxin called phytohaemagglutinin which is hard to digest and may cause nausea/vomiting. If you don't presoak the beans, then I recommend not using the slow cooker method to cook rajma. If you do presoak the beans, then:
    2. Boil the presoaked kidney beans for 20 minutes, then follow the same recipe above. Set heat to high and cook for 5-6 hours.

    Notes

    ** If you don't have time to soak the beans overnight, increase instant pot cook time to 45 minutes 
    ** the amount of water I used gives this rajma a thicker gravy.  If you are looking to have a more soupy rajma, add an additional 1/2 c of water.  


    Tags

    comfort food,
    Gluten Free,
    Healthy,
    Indian Food,
    instant pot,
    Kid Friendly,
    make ahead,
    pressure cooker,
    Protein,
    Punjabi,
    rajma,
    red kidney beans,
    rice and beans,
    slow cooker
    Print this recipe
    © 2023 Copyright A Li\'l Bit of Spice

    Sapna1 Comment

    Samosa Puffs

    Every Indian household is sure to have samosas for any occasion.  Whether we were visiting relatives or friends, at a wedding, holidays, celebrations of any kind…. well, you get the point!  Samosas everywhere.  When I went off to college, my mom used to make dozens and dozens and put them in large zip top bags that I would freeze and microwave them as I was in the mood for them.

    My roommates and friends at college also benefited.  There were many nights sitting in our common room studying over samosas, sharing heartbreaks or girl talk or just hanging out.

    These samosa puffs are a fun twist to the traditional samosas that are usually filled in a cone made of freshly  kneaded dough.  The girls had fun with the flaky pastry and loved that I kept the filling with the traditional potatoes and peas that they are used to.

    From my kitchen to yours, I hope you enjoy these delicious Samosa Puffs!

    Samosa Puffs

    Samosa Puffs
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    Sapna
    September 18, 2020
    by Sapna
    Cuisine Indian
    Category Indian
    Persons
    10
    Prep Time
    20 minutes
    Cook Time
    20 minutes
    Total Time
    40 minutes

    Ingredients

    • 10 sheets of square pastry sheets
    • 2 large potatoes, peeled, boiled, and crumbled (not mashed)
    • 1/2 c green peas
    • 1 Serrano pepper, chopped (adjust to spice level)
    • 1 Tbsp ginger, grated or paste
    • 1 tsp CHAAT MASALA or AAMCHUR (mango) powder
    • 1/2 tsp salt
    • 1/2 tsp CUMIN seeds
    • 1 tsp CAYENNE pepper (adjust to spice level)
    • 1 tsp CUMIN powder
    • 1 tsp FENNEL powder
    • 1 Tbsp milk

    Instructions

    1. Heat a nonstick pan on medium flame, and add oil to it.
    2. Add the cumin seeds and wait for them to sizzle.
    3. Add in the ginger and Serrano pepper and cook for 30 seconds.
    4. Add in the peas and cook them for 2-3 minutes.
    5. When the peas have a bright green color to them, add in the chaat masala, cayenne pepper, cumin powder, and fennel powder. Mix well and let the spices cook for an additional 30 seconds to bloom them and release the flavors.
    6. Finally, add in the boiled, crumbled potatoes and salt and mix well. Cook for an additional 2-3 minutes.
    7. Remove from heat and set aside.

    Assembly:

    1. In each pastry square, fill about 1-2 Tbsp of filling in the center.
    2. Brush the edges with milk and seal tightly. If needed, use a fork to seal the pastry.
    3. Repeat until all the puff pastry sheets are filled.
    4. Preheat oven to 400F.
    5. Brush the Samosa Puffs with more milk on the outside to give it a crisp surface while it bakes.
    6. Bake for 20 minutes or until golden brown and the pastry has cooked through.
    7. Remove from oven and let cool for 10 minutes.
    8. Serve hot with your favorite chutneys!

    Notes

    ** If you don't have chaat masala or aamchur powder, you can replace it with equal amounts of lemon juice 


    Tags

    Appetizers,
    comfort,
    Desi Fusion,
    Desi Khana,
    Indian,
    Indian Food,
    Kid Friendly,
    make ahead,
    party food,
    Potato filling,
    Samosa,
    vegetarian
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    © 2023 Copyright A Li\'l Bit of Spice

    Sapna1 Comment

    Methi Thepla

    Growing up in a Gujarati household, anywhere we went, you were guaranteed to have theplas packed.  Whether we were traveling by car, plane, train, pretty much any vehicle, Mom would always have a foil packet filled with theplas.  I would always get annoyed that we would be the family opening a packet of “Indian smelling food” but guess what…. I am my mother now.  Quick to make, easy to pack, not much fuss and muss associated with them, and filled with nutrition, they are the perfect snack or meal to have.

    Easy to eat anywhere on the go, similar to a thin tortilla, theplas are made by adding fenugreek leaves (methi) to the dough before kneading it.  Instead of water, this dough uses yogurt as a binder making it a healthy and delicious meal or snack.

    Fenugreek leaves are an under appreciated green that I have not seen outside of Indian food culture.  Some of the healthy benefits they provide are:

    • lowering blood sugar
    • reducing cholesterol levels
    • reducing inflammation
    • increasing milk production for nursing mothers
    • help with appetite control

    Adding in the yogurt to knead the dough helps provide calcium and protein.  I use a multi grain flour to make these and between that, the yogurt, and the fenugreek leaves, 3 of the food groups are already incorporated into these theplas!

    Added benefit, “roti” and yogurt is one of the girls’ favorite meals so it’s easy to sneak in different veggies and they’ll gobble it up.

    Try out these methi theplas at home and I hope you like them as much as we do!

    From my kitchen to yours, enjoy!

    Methi Thepla

    Methi Thepla
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    0 ratings
    Sapna
    September 9, 2020
    by Sapna
    Cuisine Gujarati
    Category Indian
    Persons
    25
    Prep Time
    15 minutes
    Cook Time
    30 minutes
    Total Time
    45 minutes

    Ingredients

    • 2 c whole wheat flour, plus a little extra to roll the theplas out
    • 1 c yogurt
    • 1 c methi (fenugreek) leaves, frozen or fresh and chopped
    • 1/2 tsp turmeric powder
    • 1 tsp cayenne pepper (adjust to spice level)
    • 1/4 tsp hing (asafoetida)
    • 1 1/2 tsp salt
    • 1 Tbsp oil, plus a little extra for cooking

    Instructions

    1. In a large bowl, add the flour, fenugreek leaves, turmeric, cayenne pepper, hing, and salt. Mix well.
    2. Add in the yogurt and knead to form a soft dough. If the dough seems a little tough, add a Tbsp of water at a time to soften it up.
    3. Once kneaded, add 1 Tbsp oil to coat the dough.
    4. Let the dough rest for 5-10 minutes.
    5. Divide the dough into 20-25 equal portions.
    6. Dust the thepla dough in flour and roll them out into thin circles to approximately 6 inches in diameter. As you roll them out, you can keep dusting the dough in dry flour to prevent sticking when rolling them out.
    7. Heat a skillet on high heat and place the rolled out dough on the skillet. After a few seconds you will notice small air pockets popping out. At this point flip the methi thepla and smear a little oil over the top and using a flat spatula, press lightly in a turning motion to cook the thepla.
    8. Flip the thepla to the other side and press and turn in a similar way. You will notice brown spots around the cooked thepla. Remove from heat and place on a plate.
    9. Continue this process until all the theplas are cooked.
    10. Serve hot!

    Tags

    gujarati,
    Healthy,
    Indian Food,
    Kid Friendly,
    make ahead,
    vegetarian
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    © 2023 Copyright A Li\'l Bit of Spice

    Sapna3 Comments

    15 minute Masala Pasta

    *This is an ad post.

    All I can say is that things are getting crazier!  My first born is starting Kindergarten tomorrow and though it’s going to be different because she’s going to be upstairs in her room instead of at a new school with new friends, I’m still an emotional wreck!  I just can’t believe she’s grown so much!  Where’s my baby that I brought home from the hospital?  I have a 5 year old now!
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    Let’s talk food so I don’t have to think about that… for now.  This dish actually does take 15 minutes to make.  No joke.  How?  Because I use Taste Republic‘s gluten free, fresh fusili pasta.  The more I try their fresh pastas, the more I’m loving them.  So far, the cauliflower linguini, tortellini, and now the fusili have been on point!  Even better, because it is fresh pasta, it takes 3 minutes to cook!
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    Once upon a time, the girls would eat nothing but red sauce with their pasta.  Then it went to green (pesto).  Then brown butter.  We are now back to the red sauce which I am thankful for because this masala pasta uses marinara sauce combined with spices to give it an Indian twist.
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    Here are some ingredients that are key to this pasta:

    Taste Republic Gluten Free Fusili – fresh pasta that is great with taste and time!
    Frozen Mixed Vegetables – this is my first hack to make this dish in under 15 minutes.
    Favorite Marinara Sauce – I use whatever jar I have opened in my fridge and it works perfect
    Indian spices: cayenne pepper, garam masala, cumin powder, coriander powder – this give the pasta additional depth of flavor. Add just enough to give it a hint not take over the dish!

    This fusion dish is amazing because of the mix of flavors and how quickly you can put it together.  Try it out and bring a little of India and a little of Italy to your home.
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    From our kitchen to yours, I hope you enjoy this 15 Minute Masala Pasta!

    30 minute Masala Pasta

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    0 ratings
    Sapna
    November 2, 2020
    by Sapna
    Category Home
    Persons
    4
    Prep Time
    5 minutes
    Cook Time
    10 minutes
    Total Time
    15 minutes

    Ingredients

    • 1 9oz package Taste Republic gluten free fusili
    • 1 med onion, chopped finely
    • 1 bell pepper, chopped finely
    • ¼ c frozen mixed veggies
    • 3 cloves garlic, minced
    • 1 jar (about 1½ pounds) your favorite pasta sauce
    • ¼ tsp ajwain (carom seeds)
    • ¼ tsp haldi (turmeric)
    • ½ tsp lal mirch (cayenne pepper)
    • ¾ tsp cumin powder
    • 1 tsp coriander powder
    • 2 tsp Italian seasoning
    • 1 Tbsp Avocado (or Olive) Oil
    • 1/4 tsp salt
    • 1/4 tsp pepper

    Instructions

    1. In a sauce pot, heat oil on medium flame. Add in the carom seeds.
    2. When they splutter, add in the onions and sauté until translucent, about 3-5 minutes.
    3. Add in garlic and sauté for another 30 seconds.
    4. Add in the turmeric, and let it bloom for about 30 seconds.
    5. Once the turmeric has mixed in well, add in all the veggies. Mix well and cook for about 5 minutes or until they are tender.
    6. Add in the rest of the spices and mix well.
    7. While the veggies continue to cook, add pasta to boiling water and cook for 3 minutes.
    8. Transfer them directly to the pasta sauce when cooked. Toss gently so all the pasta is coated in the sauce.
    9. Remove from heat and serve hot with garlic naan or garlic bread.
    Print this recipe
    © 2023 Copyright A Li\'l Bit of Spice

    Sapna4 Comments

    Baingan Bharta (Punjabi Eggplant)

    If you’ve been reading my blog, you know that growing up I was not an eggplant fan.  So why am I posting 2 recipes (Baba Ghanouj and this one) with eggplant within a month?  They became a part of my adult life and I learned what I was missing out on.
    IMG_7788
    I’m not sure about the timeline but I do remember maybe a few months after I got married, we had gone down to see my in-laws for the weekend.  Mom had made baingan bharta and I was trying to be nice so I ate it without telling her I was not a big fan of eggplant.  It was ingrained in me since I was a kid that you ate what you got, especially at someone else’s house without a fuss.  Man am I thankful for that specific rule!
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    Though I took maybe only about a tablespoon’s worth (and spread it out so my MIL wouldn’t notice – yep…. totally resorting to childhood antics), baingan bharta became a new favorite of mine.  Since then, I have tried it at various restaurants and at home but nothing compares to the way my MIL makes it.  This recipe is hers and I’m excited to share it.
    IMG_7775
    Notes:
    Try to pick eggplants with fewer seeds as this will give you more flesh and will be less bitter.  Male eggplants tend to have fewer seeds and to tell the difference, at the bottom of the eggplant, there will be an indentation.  If it is deep and shaped like a dash, the eggplant is female, if it is shallow and round, it is a male.
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    If you do end up with an eggplant with more seeds, after roasting the eggplant, don’t skin it right away.  Let the eggplants sit on a tray and continue steaming to soften the seeds.
    IMG_7758
    You can store the roasted eggplant in the fridge for up to 3 days or in the freezer for up to 1 month.

    From my Mother-in-Law’s kitchen to yours, we hope you enjoy this one!