GARBANZO BEAN SOUP

Hi all, my son made this for us on a Friday evening, something light and tasty yet filling. This was a soup that he made using Garbanzo Beans as the main ingredient. It came out really well that I had to share this with you all. I am more of a Tomato soup person but this was so good that I totally relished it. So here it goes

GARBANZO BEAN SOUP

INGREDIENTS

Garbanzo Beans: 1 Can rinsed and drained

Canola Oil: 1 Tbsp

Onion: 1 medium halved and sliced

Potato: 1 medium diced

Carrot: 1 diced

Green Chilli: 1 sliced

Garlic Cloves: 3 pods finely chopped

Cumin-Coriander Powder: 1 Tsp

Red Chilli Powder: 1 Tsp

Vegetable stock: 4 Cups

Salt and Pepper: As required

Cilantro: Chopped for garnish

Garbanzo Bean Soup

MAKING

Heat the oil in a large deep pan, add the sliced onion, diced potato and carrots and saute, stirring constantly for 2 minutes. Now, add in the sliced green chilli and the finely chopped garlic into it and stir for a minute. Put in the Cumin-Coriander powder, Red chilli powder and stir before adding the vegetable stock.

Bring the soup to a boil and reduce the heat and cook until the vegetables are tender. Stir in the rinsed and drained garbanzo beans with the required salt and pepper. Stir occasionally for about 10 minutes in low flame.

That's it delicious Garbanzo Bean Soup is ready. Garnish it with freshly chopped Cilantro. Serve it in bowls and enjoy.

TIPS/VARIATIONS

You can use Vegetable oil instead of Canola oil.

You can also add bread crumbs or Papad as garnish

Make sure you rinse the canned Garbanzo beans and drain the water.

You can also use kidney beans or any other kind of healthy canned beans

MALPURI / MALPUA served with Chilled RABDI

Hi all, this is a recipe that I came across on social media by a reputed chef. My family was coming over and it was also my daughter's birthday, so decided to make this. It came out really well, very filling but light in texture. it's a very popular dish that's served during the festival of Holi. 

MALPURI / MALPUA

INGREDIENTS

KHOYA: 1 and a 1/2 cup

ALL PURPOSE FLOUR: 1 CUP

RAVA: 3/4th CUP

CORN STARCH: 6 and 1/2 Tbsp

FENNEL SEEDS: 1 Tbsp

CARDAMOM POWDER: 1 Tsp

MILK or WATER: AS REQUIRED

SUGAR SYRUP

SUGAR: 3 CUPS

WATER: 1 CUP

MalPuri with Rabdi

MAKING

In a pan, heat sugar and water until you get 1 string consistency or until the liquid is kind of stretchy (1 string) and thickened.

In a bowl, mix the ingredients mentioned above. Mix them well into a dosa batter consistency, not too thick or thin, more on the thicker consistency.

In a shallow pan, pour enough oil for frying. pour the batter into the pan with a ladle and fry until golden brown on both sides.

Drop the fried MalPuri into the sugar syrup. Allow it to soak in the sugar syrup and serve it with chilled Rabdi poured on top.

Delicious MalPuri is ready to eat. Garnish it with fennel seeds on top.

TIPS/VARIATIONS

Instead of water, you could use milk to make the batter. I used half and half with water to make it richer. 

I made Rabdi using a brand called GITS and chilled it otherwise you need to boil heavy cream with khoya and sugar, keep stirring until it thickens, add cardamom powder and fennel seeds(optional)

Adding Rava helps in not absorbing too much oil and adding fennel seeds makes it lighter.

RAGADA PATTIES

Hi all, it's been a while, have been busy with other things. So we had a weekend party and wanted to make it a street food special. My Sis-in-law suggested this dish to me. It's popular street food in Mumbai. Although, I had to really look into how to make this, in the end, what helped was that all the chutneys that are used in this dish can also be used in other street food dishes like Bhel Puri, etc. So, here it goes

RAGADA PATTIES

Ragada is a kind of gravy made with white peas (Vattana/Chundal). It's smaller than chickpeas and half white in color

INGREDIENTS FOR RAGADA

WHITE PEAS (VATTANA): 2 cups soaked overnight and cooked in a pressure cooker
GARLIC-GINGER: 1-2 TBSP each (Grated or paste)
JEERA: 1 TSP
GREEN CHILLI: 1 SLIT
CORIANDER-JEERA POWDER: 2 TSP
RED CHILLI POWDER: 1 TSP
TURMERIC: 1/2 TSP
GARAM MASALA: 1-2 TSP
SALT: As Required
OIL: 1 TBSP
CHOPPED CILANTRO/CORIANDER LEAVES: 2 TBSP for Garnish

RAGADA PATTIES

MAKING

Pressure cook the overnight soaked Vattana (white peas) with salt,  Turmeric, and enough water ( double) until soft and mushy. Set aside. Now in a pan, pour oil, once heated, add the Jeera, Green chili Ginger-Garlic paste. Saute until light brown, now add in the dry spices like Turmeric, Red Chilli powder, Coriander-Jeera powder. Saute again for a minute in low flame, now add the cooked white peas and mix thoroughly. Cook with required salt and water if needed, until the spices and the peas are well blended. Finally, add Garam Masala and cook for a couple more minutes before switching off the gas. Garnish with some freshly chopped coriander. Delicious Ragada is ready.

Make sure the Ragada is mild in flavor as you have some chutneys to be added as toppings when served with patties.

PATTIES

INGREDIENTS
POTATO: 4-5 Medium Boiled
Green Chillies: 1-2 finely chopped
Ginger-Garlic" 1 Tsp grated
Red Chilli Powder: 1/2 Tsp
Turmeric: 1/4th Tsp
Salt as required
Chopped Coriander: 2 Tbsp
Bread Crumbs/Corn Starch: For coating the patties
OIL for shallow fry

MAKING

Mash the boiled potatoes, add in the finely chopped green chillies, Turmeric, Red Chilli powder, Chopped coriander and required salt. Mix it well. Add 1 Tbsp Corn starch to help give a crunch to the patty. Make a cylindrical shape patty and coat the same in Bread crumb powder. Shallow fry until both sides are golden brown.

Delicious Patties are ready to serve 

SERVING

This is how you serve the Ragada Patties. First place 2 patties in a bowl, pour the Ragada on top enough to cover the patties. Now for the toppings, add a pinch of chat masala, a pinch of Kashmiri Red chilli powder, 1 Tsp Coriander chutney, 1 Tsp Tamarind-Date chutney, 1 Tbsp chopped onions, chopped Cilantro and finally some crunchy Sev on top. 

Ragada Patties is ready to be served. Serve it hot. Believe me, its delicious and perfect for parties or even otherwise.

TIPS/VARIATIONS

Make the Chutneys beforehand, that way it's easier. You can also prepare the Ragada beforehand. 

1: You can add onions and tomatoes to the Ragada. Add if after you saute the spices.

2: You can also deep fry the patties.

3: Coriander chutney can be made with coriander, green chilli, salt and sugar. You could make coriander chutney adding garlic as well.

4: Make the Ragada Patties mild by keeping it simple, that way even kids can enjoy this popular street food.

 

RAJMA RICE WITH ITALIAN SEASONING

Hi all, My son decided to make something for lunch on a lazy Sunday afternoon. The best part about this rice dish was that he made it with ingredients that we had at home, and it was a combo of Indian-Italian. It came out really well and being his mom, he gave me full permission to put it in the blog. So here it goes

RAJMA RICE WITH ITALIAN SEASONING

INGREDIENTS

RAJMA ( RED KIDNEY BEANS): 1 can ( 15 oz)

RICE: 1 and 1/2 cup

ONION: 1 Medium finely chopped

TOMATOES: 2 Medium chopped

OLIVE OIL: 4 Tbsp

GREEN CHILLI: 1 chopped

CRUSHED DRY BASIL: 1 Tbsp

MARJORAM: 1 Tsp

GARAM MASALA: 2 Tsp

PEPPER: 2 Tsp

SALT as required

Rajma Rice with Italian Seasoning

MAKING

First cook the rice in the pressure cooker for 2-3 whistles or use the boil and drain method. We used normal cooking rice ( Sona Masoori), you could use Basmati Rice for better results.

Open the canned beans, wash and drain the Kidney beans and set them aside.

In a large pan, add 4 Tbsp Olive oil, once heated add in the chopped onions. Saute it until it turns translucent and soft. Add the green chilli and chopped tomatoes and saute it again for a few minutes. 

Now take a bowl, put the cooked rice in there. Add the drained Rajma and mix it well. Now put in the onion-tomato gravy and mix it again. The final step is to add the crushed Basil, Marjoram, Garam Masala, salt and pepper. Mix it thoroughly.

Delicious Rajma Rice with Italian Seasoning is ready. Garnish with chips decorated like a flower in the middle. Serve it with Dal Tadka or Raita (Yoghurt)

TIPS/VARIATIONS

You could use Cajun spice since we didn't have it, we used Garam Masala instead

You could use Thyme instead of Marjoram

You could add red and green bell peppers ( 1 each) to the rice for added flavour.

It was simple, easy and made quick in 15-30 minutes.