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FLAVORFUL GREEN-PEAS AND TOFU CURRY
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FLAVORFUL GREEN-PEAS AND TOFU CURRY

by Hearty Food Talks
written by Hearty Food Talks

FLAVORFUL GREEN-PEAS AND TOFU CURRY

Green peas, or “garden peas,” are the small, spherical seeds that come from pods produced by the Pisum sativum plant. They have been part of the human diet for hundreds of years and are consumed all over the world. Strictly speaking, green peas are not vegetables. Green peas are quite filling, low in calories, and high in fiber. Thus help in weight loss. Contain several minerals and vitamins. Enriched with proteins and antioxidant, these are heart healthy, control blood sugar levels, and prevent from cancers. 

Tofu contains several anti-inflammatory, antioxidant phyto-chemicals making it a great addition to an anti-inflammatory diet. Tofu is also a good source of ‘complete’ protein – meaning that it has a well balanced amino acid profile – in addition to fiber, potassium, magnesium, iron, copper and manganese.

Here, I am creating a very simple but delicious vegan recipe using above two protein packed, super nutritious ingredients

Ingredients

  • 1 n 1/2 cup Tofu
  • 1/2 to 3/4 cup Green Peas
  • 1 medium Red Onion (finely chopped)
  • 2 medium to large Tomatoes (finely chopped)
  • A handful of Cashews (soaked in water)
  • 2 medium Green Chilies
  • 1/2 inch piece of Ginger
  •  2 to 3 Garlic Cloves
  • Fresh Coriander (finely chopped)
  • A good pinch of Asafetida (hing)
  • 4 Black Pepper Corns
  • 4 Cloves
  • 2 Bay leaves
  • 1 inch piece of Cinnamon Stick
  • 1 tsp. Cumin Seeds
  • 2 tsp. Coriander Powder
  • 1/4 tsp. Garam Masala 
  • 1/4 tsp. Turmeric Powder
  • 1/2 tsp. Red Pepper Powder 
  • 1/2 tsp. Kasturi Methi (Dried Fenugreek Leaves)
  • Salt as per our preference 
  • 1 to 2 tsps. Olive Oil (optional, for the seasoning)
FLAVORFUL GREEN-PEAS AND TOFU CURRY

Place the ingredients in one tray.

FLAVORFUL GREEN-PEAS AND TOFU CURRY

Cut the tofu into square pieces.

FLAVORFUL GREEN-PEAS AND TOFU CURRY

Chopped veggies and the tofu pieces into warm water.

FLAVORFUL GREEN-PEAS AND TOFU CURRY

Whole spices to be dry roasted before adding onions and cashew paste.

FLAVORFUL GREEN-PEAS AND TOFU CURRY

In a heavy bottom pan, on a medium-high heat dry roast the spices and then add finely chopped onions to it. Keep stirring for 2 to 3 minutes until transparent.

Adjust the heat to medium. Add cashew, ginger, garlic, and green chili paste.

Keep stirring until thickens and cashew oil starts showing up on the surface. Add dry spice powders and cook them well on a low heat.

FLAVORFUL GREEN-PEAS AND TOFU CURRY

Add green peas to it. Adjust the heat to low. Cover the pan. Let the green peas cook for 5 minutes.

Half done green peas.

Half done green peas.

FLAVORFUL GREEN-PEAS AND TOFU CURRY

Add either purée or finely chopped tomato. Cover the pan and now let the gravy cook for another 5 minutes on a low-medium heat.

FLAVORFUL GREEN-PEAS AND TOFU CURRY

Cook until tomatoes and green peas are all done. Add fresh coriander.

Stir well to get a smooth gravy.

Stir well to get a smooth gravy.

Add Tofu to the gravy. Cover the pan and let it cook for 8 to 10 minutes on a low-medium heat.

FLAVORFUL GREEN-PEAS AND TOFU CURRY

Add slightly dry roasted fenugreek leaves to it. Our flavorful green-peas and tofu curry is ready to serve.

No Oil! Spicy Green-Peas And Tofu Curry!!

Notes: Served with fresh homemade multigrain phulka and simple onion, tomato, radish, cucumber, tomato, green chili. vinegar salad. 

We can always substitute Tofu with Soy Chunks, Paneer, Potatoes, or lotus roots.

 

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FRESH FENUGREEK AND SOY CHUNKS
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FRESH FENUGREEK AND SOY CHUNKS

by Hearty Food Talks
written by Hearty Food Talks

FRESH FENUGREEK AND SOY CHUNKS

Fenugreek is an annual plant with leaves consisting of three small obovate to oblong leaflets. It is cultivated worldwide and its seeds, plus leaves are pretty common ingredients in dishes from the Indian subcontinent.

Fenugreek has many health benefit. Such as lowering blood sugar levels, increasing milk production in breastfeeding mothers, reducing cholesterol levels, lowering inflammation, and to help with appetite control

Ingredients

  • 2 bunches of Fresh Fenugreek 
  • 1 cup Dried Soy Chunks 
  • 1 to 2 tsps. Olive Oil
  • 1 pinch Asafetida (hing)
  • 1/2  tsp. Turmeric Powder 
  • 2/3 to 1 tsp. Red Chili Powder
  • 1/2 tsp. Sal
FRESH FENUGREEK AND SOY CHUNKS

Pick or separate the fresh fenugreek leaves from the stems.

FRESH FENUGREEK AND SOY CHUNKS

Fresh Fenugreek Leaves from the two bunches.

Rinse the fenugreek leaves with fresh water, at least for 3 times.

FRESH FENUGREEK AND SOY CHUNKS

Once the water is drained, finely chop the fenugreek leaves.

FRESH FENUGREEK AND SOY CHUNKS

Simultaneously, we have to get the dried soy chunks ready, to season with the fresh Fenugreek leaves.

FRESH FENUGREEK AND SOY CHUNKS

Soak the dried soy chunks into hot water. May also add salt to the water.

Let the chucks be in water for 30 minutes or so.

Put them into a strainer. Let them cool down to normal room temperature. Now squeeze them to get rid of extra soaked water.

FRESH FENUGREEK AND SOY CHUNKS

May cut them into halves or smaller pieces.

FRESH FENUGREEK AND SOY CHUNKS

Season the soy chunks on a medium heat.

FRESH FENUGREEK AND SOY CHUNKS

Add fenugreek leaves and salt. Adjust the heat to low.

Combine them together.

Cover the lid of the pan. Let it cook for 5 to 8 minutes.

Check for the well steamed/cooked fenugreek.

Check for the well steamed/cooked fenugreek.

To keep the nutrients intact, we need not to cook too long.

FRESH FENUGREEK AND SOY CHUNKS

Transfer the fenugreek and soy chunks to a serving bowl. It’s ready to eat with phulka or paratha.

Notes: Traditionally, the recipe is made with potatoes. Here, I‘ve created it with protein-packed soy chunks. Soy chunks being chewy in texture are also great for non-vegetarians. Further, the traditional recipe takes more of the oil, cooking time, plus stir-frying. This recipe incorporates the minimal cooking time. It simply tastes amazing with my homemade phulka or paratha.

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POPULAR SARSOAN SAAG | MUSTARD GREENS
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POPULAR SARSOAN SAAG | MUSTARD GREENS

by Hearty Food Talks
written by Hearty Food Talks

POPULAR SARSOAN SAAG | MUSTARD GREENS

Mustard greens contain many health-boosting antioxidants like beta carotene, which can protect our skin and lower risk factors of diabetes. The greens are also a great source of several B vitamins, including thiamine (B1,) niacin (B3,) and pyridoxine (B6.) A serving also offers high amounts of Vitamin K. 

Mustard greens are rich in fibre that facilitates weight loss. They also make for a good detox food. According to the book, ‘Healing foods’, “the antioxidant beta-carotene and vitamins C and K help neutralize toxins and remove them from the body, providing effective detox support’.

Ingredients

  • 2 bunches of Mustard Greens 
  • 1 medium Red Onion
  • 2 medium Tomatoes 
  • 1 to 2 medium Green Chilies 
  • 1 to 2 cloves of Garlic (optional)
  • 1 tsp. Olive Oil or Mustard Oil
  • 1 pinch Asafetida (hing)
  • 1/4 to 1/2 tsp. Turmeric Powder 
  • 1/2 to 2/3 tsp. Red Chili Powder
  • 1/2 tsp. Salt
POPULAR SARSOAN SAAG | MUSTARD GREENS

Fresh Mustard Greens Bunches!

POPULAR SARSOAN SAAG | MUSTARD GREENS

Wash and trim each and every mustard leaf of the two bunches.

POPULAR SARSOAN SAAG | MUSTARD GREENS

Quickly check the individual mustard leaf for any bug or insect.

Using a sharp kitchen knife, chop the mustard leaves into thin strips. We may also tear them apart with our hands, into small pieces

In a heavy bottom pan, on a medium heat, put oil, asafetida, onions, tomato, green chilies, turmeric, red pepper and salt.

Adjust the heat to low-medium, cover the pan, and let it cook for 5 minutes.

Until tomatoes get tender…

POPULAR SARSOAN SAAG | MUSTARD GREENS

Add chopped mustard greens to it…

Combine and let it cook for good 15 minutes over low-medium heat. Occasional stir and crush the leaves using a ladle.

Finally, it turns into a soft and coarse mustard saag. We may also grind it in a grinder jar. I personally prefer like this only.

POPULAR SARSOAN SAAG | MUSTARD GREENS

Transfer it to a serving bowl, topped with some fried whole red peppers.

Notes: I served it with plain phulka, white radish, and buttermilk. 

White Radish 😊

White Radish 😊

The ideal combination is Sarsoan Saag and Makka Roti or Corn Flour Flatbread. I love making Corn Flour Flatbreads and for sure will share to create the same with an easy trick. The only time taking part of the recipe is to clean and chop the mustard greens but it’s worth it. I would say it’s a MUST TRY recipe.

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DELICIOUS MASALA TINDA
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DELICIOUS MASALA TINDA | APPLE GOURD | ROUND GOURD

by Hearty Food Talks
written by Hearty Food Talks

DELICIOUS MASALA TINDA | APPLE GOURD | ROUND GOURD

Tinda also known as round gourd or apple gourd in English is a small green gourd vegetable available for hardly two months during monsoons in India.

Round gourd or tinda contains vitamins and carotene that boosts the immunity and keeps you healthy. Its antioxidant property protects you from pathogens that affect our body thus making it one of the best vegetables to eat during the monsoon. It’s pulp is less fibrous which is why it can be easily digested.

Ingredients

  • 4 medium Apple Gourds or Tinda
  • 1 tsp. Olive Oil 
  • 1 pinch Asafetida (hing)
  • 1/4 to 1/2 tsp. Turmeric Powder 
  • 1/2 to 2/3 tsp. Red Chili Powder
  • 1/2 tsp. Garam Masala
  • 1/2 to 1 tsp. Coriander Powder 
  • 1/2 tsp. Salt

Raw Apple Gourds or Tinda!

Peel-off the veggies (using a sharp peeler).

Cut veggies into slices or any desired shape and size.

Make sure that the seeds and flesh are not hard.

Season the veggies in a heavy bottom pan, over medium heat, with oil, asafetida, turmeric, red chili powder, and salt.

Combine well….

Adjust the heat to low-medium, cover the pan, and let the veggie cook for 5 to 8 minutes. Occasional gentle-stir is required.

Once the veggies are done. Bring the heat back to medium.

Add coriander powder and garam masala.

Add fresh coriander leaves and gently stir-fry for 2 minutes.

Transfer to a serving bowl and let it be open until comes down to the room temperature.

Our super delicious Masala Tinda or Apple Gourd is ready to serve 😊

Notes: I served these delicious Masala Tinda or Apple Gourd curry with plain roti or phulka, or chapati. It is one of the rare veggies that are available at the local Indian Grocery Stores. 

This time I found just the above four Apple Gourds lying in their veggie basket. Of course no choice of shape and size. I simply grabbed whatever it was available at that time. Fortunately, all four Tina were nice and tender. My simple Tinda recipe with a few very basic spices turned out absolutely perfect and delicious. Just the right texture and veggie bursting with flavors.

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SPICY GREEN CHICKPEAS SALAD
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SPICY GREEN CHICKPEAS SALAD

by Hearty Food Talks
written by Hearty Food Talks

SPICY GREEN CHICKPEAS SALAD

Green Chickpeas are an incredible source of vitamins like B6, C, folate, niacin, thiamin, riboflavin and minerals including manganese, phosphorus, iron and copper. 

The wealth of nutrients in green chickpeas is beneficial in boosting the immune system, promote muscle mass, regulates diabetes and enhance hair, skin and nail health. Here, I am creating a very easy breakfast or anytime recipe from it.

Ingredients

  • 1 cup Boiled Green Chickpeas
  • (overnight soaked in water)
  • 1 to 2 tsps. Olive Oil 
  • A good pinch of Asafetida 
  • 1/2 tsp. Cumin Seeds 
  • 1/4 inch piece of Ginger (optional)
  • 1/2 to 1 medium Red Onion (chopped)
  • 1 to 2 medium Green Chilies 
  • 1/4 tsp. Red Chili Powder
  • 1/2 to 1 tsp. Coriander Powder
  • 1/4 to 1/2 tsp. Mango Powder 
  • 1/4 to 1/2 tsp. Salt
  • 1 to 2 tbsps. Fresh Coriander Leaves
  • 1 Fresh Lemon (Juice)

Store-bought Dried Green Chickpeas

SPICY GREEN CHICKPEAS SALAD

Overnight soaked and boiled green chickpeas.

SPICY GREEN CHICKPEAS SALAD

Boiled in a pressure-cooker for 10 to 15 minutes on a low-medium heat.

SPICY GREEN CHICKPEAS SALAD

Finely chopped veggies (to be added to the seasoned boiled green chickpeas).

SPICY GREEN CHICKPEAS SALAD

Boiled green chickpeas seasoned with a little oil, asafetida, cumin seeds, green chilies, red chili powder, and salt.

SPICY GREEN CHICKPEAS SALAD

Combine well, adjust the heat to lowest, cover the lid of the pan, and let it cook for 5 minutes.

SPICY GREEN CHICKPEAS SALAD

After 5 minutes, add coriander powder, and mango powder to it.

SPICY GREEN CHICKPEAS SALAD

Add some fresh coriander and stir well.

SPICY GREEN CHICKPEAS SALAD

Transfer to a bowl with some homemade paneer, onions, tomato, cucumber, and lemon juice.

Notes: 

Spicy Green Chickpeas are one of our family favorite breakfasts. It is an excellent breakfast or snack for all ages. Sometimes, I prepare it as a Salad or a Chaat as well. Simply, toss boiled green chickpeas with chopped cucumber, tomato, onions, green chilies, coriander, lemon juice, and salt. Top it with homemade cheese cube.

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SPICY BELL PEPPER CURRY | SWEET PEPPER | CAPSICUM | SHIMLA MIRCH
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SPICY BELL PEPPER CURRY | SWEET PEPPER | CAPSICUM | SHIMLA MIRCH

by Hearty Food Talks
written by Hearty Food Talks

SPICY BELL PEPPER CURRY | SWEET PEPPER | CAPSICUM | SHIMLA MIRCH

Bell pepper is also known as sweet pepper or capsicum or shimla mirch. Though they are fruits, (botanically classified as berries), they are commonly used as a vegetable ingredient or as a side dish. Enriched with carotenoids, antioxidants, vitaminC, and vitamin B6, they are excellent for eye health, cancer prevention, to boost immunity, balancing mood, and in sleep quality. 

Further, it’s low in calories, therefore helps in weight loss. Vitamin E in bell peppers brings a radiance to skin. Heart healthy, as the Capsiacin present in bell peppers helps lowering the cholesterol. Together vitaminC and vitaminK of the veggie are anti-inflammatory.

Ingredients

  • 2 medium Bell Peppers 🫑 
  • (chopped into thick lengthwise pieces)
  • 1 small or medium Potato 🥔 
  • (lengthwise thinly sliced)
  • 1/2 inch piece of Ginger (finely chopped)
  • 1 small Green Chili (finely chopped)
  • 1 to 2 tbsps. Fresh Coriander (finely chopped)
  • 1 tsp. to 2 tsps. Olive Oil (or Mustard Oil)
  • A good pinch of Asafetida 
  • 1/2 to 1 tsp. Cumin Seeds
  • 1/4 tsp. Turmeric Powder 
  • 1/2 to 3/4 tsp. Red Chili Powder
  • 1/2 tsp to 3/4 tsp. Mango Powder
  • 1 tsp. Coriander Powder
  • 1/4 tsp. Fennel Powder
  • 1/4 to 1/2 tsp. Garam Masala
  • 1/4 to 1/2 tsp. Salt

Chopped bell peppers and potatoes 🫑🥔

On a medium heat, season the veggies in oil and spices (asafetida, cumin seeds, turmeric, red chili powder, garam masala), and salt.

Cover the pan with a lid. Adjust the heat to low-medium and let it cook for 8 to 10 minutes. Occasional stir is required.

Check the veggies to be all cooked.

Add coriander powder, fennel powder, and mango powder.

Combine well and add fresh coriander to it. Transfer the delicious bell peppers to a serving bowl.

Our mango powder flavored, spicy bell peppers curry is ready to serve 😊

Notes: This is an amazingly delicious bell pepper and potato recipe. I serve it with roti, paratha, and dal-rice combination. Leftover as fillings for grilled sandwiches, wraps, etc. Another variation of it is with tomatoes and onions. Yes! For the special occasions, I use colored bell peppers -green, red, orange, and yellow. This color combination takes the recipe to an another level.

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SPICY CABBAGE MIX
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SPICY CABBAGE MIX

by Hearty Food Talks
written by Hearty Food Talks

SPICY CABBAGE MIX

Cabbage, and especially red cabbage has many health benefits. It seems to raise levels of beta-carotene, lutein, and other heart-protective antioxidants. It also helps lower something called “oxidized” LDL, which is linked to hardening of the arteries. And since it eases inflammation, it can help prevent heart disease.

Steaming was found to retain the most antioxidants and vitamin C compared to other cooking methods, making this a good option if you don’t like it raw. Here, I am sharing a very flavorful cabbage recipe with some basic spices.

Ingredients

  • 2 cups Chopped Cabbage (finely chopped)
  • 1 small or medium Potato (thinly sliced)
  • 1/2 to cup Carrots (chopped into small pieces)
  • 1/4 to 1/2 medium Red Onions (thinly 
  • sliced)
  • 1/2 cup Green Peas (fresh/frozen)
  • 1/4 inch piece of Ginger (finely chopped)
  • 1 small Green Chili (finely chopped)
  • 1 to 2 tbsps. Fresh Coriander (finely chopped)
  • 1 tsp. to 2 tsps. Olive Oil
  • A good pinch of Asafetida 
  • 1/2 to 1 tsp. Cumin Seeds
  • 1/4 tsp. Turmeric Powder 
  • 1/2 to 3/4 tsp. Red Chili Powder
  • 1/4 to 1/2 tsp. Garam Masala
  • 1/4 to 1/2 tsp. Salt
SPICY CABBAGE MIX

Get all veggies ready for the seasoning….

SPICY CABBAGE MIX

On a medium heat, season the veggies in oil and spices (asafetida, cumin seeds, turmeric, red chili powder, garam masala), and salt.

SPICY CABBAGE MIX

Adjust the heat to low-medium, cover the lid of the pan, and let the veggies cook for 4 to 5 minutes.

Stir the veggies, potato should be cooked by now. Leave it open until served…

Transfer the flavorful, spicy Cabbage Mix to bowl, and it’s ready to eat. Of course, a guilt-free nutritious recipe 😊

Notes: 

The Spicy Cabbage Mix has always been my one of the most favorite recipes. Overtime, I have reduced the amount of oil to almost zero. No over cooking of veggies is also an important improvisation on my part. The is very easy to bring together, visually so colorful, nutritious, and finally amazingly delicious. I serve it with Roti, Paratha, or use as a filling for my grilled toasts. It also gives us the flexibility of adding any amount of veggies of our own preferences.

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RICE PUDDING TOPPED WITH FRESH NECTARINE

by Hearty Food Talks
written by Hearty Food Talks

RICE PUDDING TOPPED WITH FRESH NECTARINE

Rice pudding is simply raw rice cooked in sweetened milk. As the rice cooks, it lets off starch that thickens the milk and suspends the tender grains of rice, contributing to its creaminess.

Traditionally, it is started with uncooked rice. Whereas, to cut short the cooking-time, it can also be started with the leftover cooked rice.

A serving of rice pudding is like a warm hug on a special day. As it’s a fragrant, creamy, and pleasantly sweet dessert. Here’s how to make the easiest rice pudding, the one that we use over and over again.

Further, we can customize it in a number of interesting ways. Here, I have served it with the seasonal fruit, nectarine.

Ingredients

  • 6 cups Whole Milk
  • 2 tbsps. Rice
  • 1 to 2 tbsps. Sugar 
  • 2 Nectarines
  • A few Almonds
  • 1/4 tsp. Cardamom Powder

Place the milk in a heavy bottom pan, on a medium heat. Bring it to a boil.

Rice soaked in water for 30 minutes.

Add the soaked rice to the boiling milk. Adjust the heat to low-medium. Keep stirring and let it simmer until the rice is all cooked.

Add sugar and let it cook for another 5 to 10 minutes.

Add almonds, and cardamom powder to it. Turn off the heat.

Mix well and it’s ready serve.

Serve it in a bowl and top it with a seasonal fruit of your choice.

Scrumptious Rice Pudding topped with fresh nectarine.

Notes:

Serving our traditional rice pudding with seasonal fruits help us to cut down the quantity of sugar. I love to serve rice pudding with strawberries, banana, and mango as well. Make sure to use flavorful fruits to the recipe

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DELIGHTFUL RASMALAI
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DELIGHTFUL RASMALAI

by Hearty Food Talks
written by Hearty Food Talks

DELIGHTFUL RASMALAI

Rasmalai is basically a flavored, creamy, and thick milk consists of Chenna  or homemade paneer balls. The flavored milk is made with thickened milk, sugar, saffron, cardamom powder, and rose water. The super soft Chenna balls are the core of this recipe and make Rasmalai a great dessert for special occasions. Rasmalai is always served chilled.

Ingredients

  • Total 6 cups Whole Milk:
  • 4 cups Whole Milk (homemade Paneer)

Flavored Milk

  • 2 cups Whole Milk (to make flavored Milk)
  • 6 to 8 Saffron Threads or strands
  • 1/4 tsp. Cardamom Powder 
  • 1 tsp. Rose Water
  • 8 to 10 Pistachios
  • 1 tbsp. Sugar

Sugar Syrup:

  • 10 cups Water
  • 2 n 1/2 cups Sugar

Homemade Chenna or Paneer

Crumble it into small pieces.

Mash the Chenna into a soft and smooth dough (using your palm).

Shape the Chenna or Paneer dough into tiny balls.

On the other hand prepare the sugar syrup on high heat (syrup will be kind of sticky in about 2 minutes).

At this point, carefully drop the Chenna balls into the boiling sugar syrup.

Immediately, cover the lid of the pan. Heat has to be on high during the entire cooking process.

Open the lid after 5 minutes. Gently and quickly, turn these balls upside down.

Place the lid back on the pan, and at this time let it cook untouched, for flat 10 to 12 minutes.

Chenna balls are almost double in size. Turn off the heat and open the lid. Let the pan rest on stove.

Side by side (rather right in the beginning) boil the milk and let it simmer until thickens or reduced to 2/3 or 1/2 of its quantity. Add saffron strands, cardamom powder, rose water, and sugar to taste.

Place the cold flavored milk in a deep dish.

Transfer the Chenna Balls into flavored milk.

Garnish the Rasmalai with pistachios.

Refrigerate the Rasmalai in a closed container overnight or at least for a couple of hours.

Topped with a dried Rose petal, our chilled Rasmalai is ready to serve!

Note: 

Rasmalai is one of my family favorite protein packed dessert recipes. 

Make sure to gently squeeze as much sugar syrup as possible before soaking the Chenna or Paneer Balls in the flavored milk. Also, add a very little sugar to the flavored milk as the Chenna balls are already be having some sweetness. 

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Breakfast RecipesCelebrationsImmunity BoostersKeeper RecipesKids Friendly RecipesQuarantine 15Weight Management

BLACK CHICKPEAS N PANEER KEBABS

by Hearty Food Talks
written by Hearty Food Talks

BLACK CHICKPEAS N PANEER KEBABS

Kebabs are quite popular in India. These can be created with a variety of ingredient. Here, I am sharing the recipe of kebabs made with Kala Chana or Black Chickpeas, and homemade paneer. Black Chickpeas N Paneer Kebabs make an appetizing and protein-packed snack. It is just perfect for the growing kids as a stuffing for the grilled sandwiches, wraps, burgers etc. Also, an excellent recipe for weight watchers.

Good thing about these kebabs is that we can always create them in advance and refrigerate for later use.

Ingredients

  • 1 cup Black Chickpeas
  • 1 cup Homemade Paneer
  • 1 small Red Onion (finely chopped)
  • 2 small Green Chili (finely chopped)
  • 1/2 inch Ginger (finely chopped)
  • 1 bunch Fresh Coriander  
  • 1/4 tsp. Red Chili Powder 
  • 1/4 tsp. Garam Masala 
  • Salt to taste

Overnight soaked and boiled Black Chickpeas

Fresh homemade paneer

Finely chopped onion, green chili, and fresh coriander.

Place the chickpeas, ginger, and green chili in a grinder jar.

Coarsely ground black chickpeas.

In a mixing bowl combine the two main ingredients -black chickpeas, and homemade paneer.

Also add onions, green chili, coriander, red chili powder, garam masala, and salt.

Combine or mix these well to prepare an even dough.

Divide the dough into equal portions, and shape them into round-flat patties or kebabs.

On a low-medium heat, place a nonstick pan. Place the kebabs on it. Let the kebabs cook.

You make keep the extra kebabs in the refrigerator.

Cook the kebabs from both sides, until light brown.

Notes: These Black Chickpeas or Kala Chana Kebabs are easy to create and super scrumptious in taste. Simply melt in your mouth. If ready in advance, then take a very little time to cook and serve. We may team up these with tomato ketchup, or  mint-yogurt chutney.  

 

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