Ramadan is around the corner and this is a commonly made recipe in so many households across the world. This version is fairly mild but you can always adjust the spices to your taste. Channa chaat is a fresh and filling salad which is often used as an ingredient in other dishes such as gol gappas, papadi chaat, and a number of other things. It's great on its own though- straight up.
1 can boiled channa (chickpeas), drained and rinsed
1 large boiled potato, peeled and cubed into about 1/2 inch pieces
1 small onion, diced
1 firm tomato, seeds removed and diced
1 green chili, finely chopped (optional)
1/2 tsp cumin seeds powder
1/4 tsp red chili powder
1 tsp chaat masala
1/2 tsp amchur powder
black salt, as per taste
2 tsp lime juice
a few chopped coriander leaves
Tarragon and chicken goes really nicely together. This is a super simple and delicious way to make chicken for dinner or for using in a salad. I got this recipe from myrecipes.com, with cracked black pepper as the only addition to the recipe.
4 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon salt
freshly ground black pepper
2 tablespoons extra-virgin olive oil
1 teaspoon grated lemon rind
2 tablespoons fresh lemon juice
1 garlic clove, minced
2 teaspoons minced fresh tarragon
1/8 teaspoon salt
This recipe makes one gigantic omelette full of fresh veggies. You can obviously substitute any veggies that you have in your fridge for the ones indicated in this recipe. You will want to start by gathering all your ingredients and chopping everything up.
Start by sauteing the veggies in a little bit of cooking spray or oil, do this until all of the liquid evaporates otherwise your omelet will turn into mush.
I know a proper omelet is supposed to be colorless on the outside but I have yet to perfect that technique. This omelet turned out so delicious.
1 small tomato, seeded and chopped
1 small zucchini, chopped
1 small yellow squash, chopped
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1/4 cup sliced fresh mushrooms
Vegetable cooking spray
1 cup egg substitute
1 to 2 teaspoons hot sauce
1/4 teaspoon salt
2 ounces reduced-fat sharp Cheddar cheese, shredded
1 tablespoon chopped fresh parsley
Please excuse the vignetted dark photos that I've been posting lately. They actually come from old recipes that I had posted in my Facebook group and I used to take the photos with my cellphone with this setting turned on.
This is a dessert made from carrots (gajar), milk and cardamom. You don't have to use the exact amount of carrots listed below- it's just an approximation. You can also top this dessert with khoya if you have some, and silver foil. Some people like to add raisins or cashews to the halwa as well. In this version I've decided to keep it simple and I've only used almond slivers for the garnish.
Gajar ka Halwa
1 kg of carrots, peeled and grated
2 small cans of sweetened condensed milk
1 cup milk
2 tbsp ghee (clarified butter)
4 cardamoms, split open so that you can use the seeds
Sprinkle of almond slivers
There are a million and one variations to garam masala so feel free to adjust this to your liking, but roasting whole spices and then grinding them up fresh makes for a much more aromatic and delicious masala than the store-bought versions.
Home-made Garam Masala
1/4 cup coriander seeds
1/4 cup cumin seeds
2 tbsp Elachi/ green cardamom pods
2 whole black cardamoms
2 tbsp black peppercorns
2 tbsp whole cloves
1 tbsp fennel seeds
3-4 star anise
4, 1 inch cinnamon sticks
2 bay leaves
1/2 of a freshly ground nutmeg
1 small piece of dried ginger or 1 tsp of ground ginger
You can store the garam masala in an airtight container for about 6 months or so before it starts to lose it's freshness. This recipe makes approximately 1 cup of garam masala.
Chutney is one of the most common condiments used in Indian and Pakistani cuisine. There are a number of different types of chutneys…off the top of my head I can think of coriander, mint, chili, mango, tamarind, and tomato chutney. The following recipe is a really delicious and unique way of making coriander chutney. You can serve this chutney with just about anything and it has a beautiful fresh tangy flavor.
1 bunch of coriander, washed
1 jalepeno or 2-3 green chilies
1 medium carrot. peeled
3 tbsp lemon juice
Approx. 1/2 tsp salt (adjust according to taste)
Sesame seeds, for garnish
I love to make food and to eat. I've been baking since before I was a teenager and exploring more with cooking for the past decade. This section of the site is dedicated to my experiments in the kitchen.
Search this site:
Everything that I post is for your personal use only. If you want to use anything from my website, in any capacity, please contact me. Contents of this website are Copyright ©Ammara Cokar 2014-2019. All rights reserved.