My Blog

Category: Snacks

  • Vada Ghugni

    Who doesn’t love street food! I know I do, as I am sure a zillion other people around the world do too. Street foods are fascinating. They are such a cultural thing, they are almost an opening into the world of a particular culture’s food. A lot of street food is made by non-trained cooks who use family recipes from generations to prepare and sell food to make a decent living. Yet, there lie some of the best secrets to ingredients and cooking techniques that the street food vendors have inherited from their families that are reflective of their cultures and traditions.

    For me, exploring street foods is a must whenever I visit a new city, whether it is in India or any other city around the world. When it comes to India, there is such incredible variety across the states that even a lifetime is not enough to explore them all. But at least I can try 🙂

    Vada Ghugni (Or Bara Ghugni) is a popular street food in eastern Indian states such as West Bengal and Orissa. But, first, what is it? Bara or Vada is exactly what it says, a regular Urad Dal Vada. Ghugni is interesting, because at first I thought it was just a regular Chole/Channa Masala. But in exploring different recipes, I learnt that the Ghugni is different not just in the spices it uses but also that is has Potatoes in it, and the key difference being that Ghugni uses dried white or yellow peas (or even Kala Channa [Brown Chickpeas] in states like Bihar and Jharkand) that are soaked and cooked.

    Did you know white peas and chickpeas are not the same?

    White peas (called safed [white] vatana in hindi) are essentially peas that are dried after harvesting and their skins are removed. They work as substitute for fresh green peas. they are typically boiled, cooked and used for dal or in chaats.

    I took the liberty to use chickpeas in this recipe because I did not have white peas in my pantry. That did slightly change the look and texture of the Ghugni (which is supposed to be slightly runny with mushy cooked white peas). But I think I managed to keep the flavor. It is very reminiscent of a vada sambhar, but has a lot more spicy and tangy toppings just like any chaat.

    Vada Ghugni, although a “street food”, can be served at multiple eating occasions at home such as breakfast, brunch or an evening snack. It is quite heavy, so I would avoid it as a dinner item.

    Prep time6 hours
    Cook time25 minutes
    Serves2-3

    Ingredients

    Lentils and Beans

    • Chole (Chickpeas) – 1 15oz can (Approx. 500gms)
    • Urad Dal (Black Gram) – 1 cup

    Vegetables

    • Onion – 1 large, chopped
    • Tomato – 2 large, chopped
    • Potato – 2 medium sized, cubed (Boiled)

    Spices and Herbs

    • Jeera (Cumin Seeds) – 1 tsp
    • Curry Leaves – 1-2, finely chopped
    • Dhania (Cilantro) – A handful, finely chopped
    • Green Chilies – 2 tbsp, crushed
    • Ginger – 1 tbsp, crushed
    • Garlic – 1 tbsp, crushed
    • Haldi (Turmeric) Poweder – 1 tsp
    • Dhania-Jeera (Coriander-Cumin) Powder – 2 tsbp
    • Laal Mirch (Red Chili Powder) – 1 tsp
    • Garam Masala – 1 tsp
    • Black Pepper – 1/2 tsp
    • Salt – As per taste

    Oils

    • Vegetable Oil – Approx. 1 cup (for frying the vadas) + 2 tbsp for cooking the Ghugni

    Ingredient notes

    • If using White Peas (Safed Vatana) instead of Chickpeas, use 1 cup of the dried Peas. These will also need to be soaked and pressured cooked
    • To add a kick to the Ghugni, additional spices such as Dalchini (Cinnamon) and Amchur (Dried Mango) powders can also be added

    Method: Vadas

    1. Wash and soak Urad Dal for 6 hours
    2. Add the soaked Urad Dal to a grinder. For the first round, grind without any water. For the following rounds of grinding, slowing add 1-2 tbsps of water each time until the batter is smooth and thick. It should not be runny
    3. Add the batter to a mixing bowl. To this, add finely chopped curry leaves, black pepper,1 tbsp of green chilies and salt. Mix well and set aside for a few minutes
    4. Add 1 cup oil to a pot and allow it to heat up. To know whether it is at the right temperature, drop a pinch of the batter to it. If the batter rises to the top, then the oil is at the right temperature
    5. Using an ice cream scoop, carefully drop a small ball of the batter into the oil. Allow one side to cook and start to turn brown. Then, carefully turn it over to allow the other side to cook. Once both sides are golden brown, carefully take it out of the pot and place it on a paper-towel lined plate for all the oil to be soaked up. Repeat for the rest of the batter (The ice-cream scoop method is for amateur fryers like me 🙂 If you feel confident, feel free to scoop up a ball of batter with your hands and carefully drop it into the oil)
    6. This quantity of batter should make about 12 vadas

    Method: Ghugni

    1. To a pan, add 2 tbsp of oil. Once it is hot, add jeera and let it splutter
    2. To this, add the chopped onions (leaving 1-2 tbsp aside for garnishing). Fry until they turn translucent
    3. Add the crushed green chilies, ginger and garlic. Continue to fry until they the rawness is cooked
    4. Add the haldi, dhani-jeera and laal mirch powders, mix well and allow the masalas to cook release their aromas for a few minutes
    5. Add the chopped tomatoes (leaving 1-2 tbsp aside for garnishing), mix well and allow the whole mixture to cook until oil is released from it
    6. Add the canned chickpeas and boiled potatoes to the pan. Add water, salt, close the lid and let the mixture simmer for a few minutes
    7. After a few minutes, using the back of a wooden spatula, mash some of the potatoes and chickpeas. This makes the sauce thicker. Add some more water as desired and continue to cook for a few more minutes
    8. Just before turning off the heat, top it off with some garam masala and mix well

    Serving suggestions

    • In a small bowl, place 2-3 vadas
    • Ladle on a generous amount of the Ghugni
    • Top with chopped onions and tomatoes
    • Optional toppings include sev, chopped green chilies, cilantro, slivers of fresh ginger, a squeeze of lemon juice, mint chutney and sweet date-tamarind chutney
    • Leftover Ghugni can also be served with pooris and rotis

    You can also follow me on Instagram to be up-to-date with what is cooking my kitchen. If you like this recipe, do share your comments below. Don’t forget to post your version on Instagram using #foodformyloveblog.

  • Double Decker Paneer Tikka Sandwich

    There is just something about sandwiches made by street side vendors in India. The incredible combinations, the lip-smacking masalas and the cheesy-ness of the sandwiches, they are all simply drool worthy. While I have not eaten many of them myself in the recent days, I have seen several videos on social media of food vloggers posting the street style sandwiches. So I have taken inspiration from them to create this delicious sandwich.

    I chose paneer for this sandwich because vegetables by themselves did not appeal to me. There had to be a protein or something heavy as a part of the sandwich. What is paneer if it is not paneer tikka! So I took it up a notch and decide to make paneer tikka and build a double decker sandiwch.

    Honestly, the paneer tikka recipe was as random as it could get. I just picked up masalas I could reach in the pantry and made a marination out of it and then grilled the paneer to perfection.

    While the paneer tikka carries a great flavor on its own, the second layer of the sandwich needed flavor. That’s where the sandwich masala comes in handy, which I chose to prepare from scratch. Again, this masala varies so greatly between households and different vendors, just go for the flavors that appeal to you.

    I think the best part of a sandwich is the sauce or the chutney that is on the bread slices. Typically, you will see a mint or cilantro chutney (which is what I have used) or a red chilli chutney. But the first one works better because that is typically served with Indian grilled items. The flavors just work so well.

    While this could easily be a snack style sandwich, I and the hubby (who is die-hard paneer lover) enjoyed it for dinner. All in all, a lightly crisped buttery bread with softened vegetables and gooey cheese is a delectable treat for any day.

    Prep time60 mins
    Cook time20 minutes
    Serves2

    Ingredients

    Paneer Tikka

    • Paneer – 6 pieces, sliced into 3″x2″ size
    • Greek Yoghurt – 1/2 cup
    • Ginger-Garlic Paste – 1 tbsp
    • Red Chili Powder – 1 tsp (Or adjust as per taste)
    • Cumin-Coriander Powder – 1 tsp
    • Garam Masala – 1 tsp
    • Kasuri Methi – 1 tbsp, crushed
    • Black Pepper – 1/2 tsp
    • Lemon Juice – 1 tbsp
    • Salt – As per taste

    Sandwich Masala

    • Cumin Seeds – 1 tsp
    • Fennel Seeds – 1 tsp
    • Cinnamon – 1/4 tsp
    • Mango (Amchur) Powder – 1/2 tsp
    • Red Chili Powder – 1 tsp

    Green Chutney

    • Cilantro – 1/2 cup, tightly packed
    • Mint Leaves – 1/2 cup, tightly packed
    • Green Chilies – 2-3
    • Garlic – 1 clove
    • Lemon Juice – 1/2 tsp
    • Salt – As per taste

    Other Ingredients

    • Sandwich bread of choice – 6 slices (3 for each sandwich)
    • Butter – As needed
    • Oil for grilling
    • Cheese of choice – As needed
    • Onion – 1 small, thinly sliced
    • Tomato – 1 small, thinly sliced

    Method

    1. Mix all the marinade ingredients together. Coat the paneer slices in the marinade and refrigerate for 60 minutes
    2. In the meanwhile, prepare the green chutney by adding all ingredients to a blender. Taste and adjust salt as needed. Set aside
    3. Also prepare the sandwich masala by adding all ingredients to a spice blender. The masala should be a fine powder. Set this aside
    4. After 60 minutes, heat a grill pan and brush some oil on the pan. Carefully place the marinated slices on the pan. Grill the slices on medium heat for 2-3 minutes (each side) until light grill marks appear on both sides. Take them off the grill and place on a paper-towel lined plate
    5. To prepare the sandwich, place 2 slices of bread on a flat surface and apply butter on each, followed by the green chutney on each. Then, place 3 paneer tikka pieces on one of the bread slices. Cover with the other bread slice. This is the 1st layer of the sandiwch
    6. For the second layer, apply butter, followed by green chutney on the top of the first layer. On this, place sliced tomatoes and onions. Generously sprinkle sandwich masala. Generously add cheese. Then, place another slice of bread on a flat surface and apply butter, followed by green chutney. Place this over the vegetable and cheese layer. Then, butter the top of this slice. This completes the 2nd layer of the sandwich
    7. Place the buttered side of the sandwich on a grill pan on medium heat. Cook for 2-3 minutes until light grill marks appear. Repeat on the other side
    8. Transfer to a plate, cut in half and enjoy with a side of ketchup or dunk it in the remaining green chutney

    You can also follow me on Instagram to be up-to-date with what is cooking my kitchen. If you like this recipe, do share your comments below. Don’t forget to post your version on Instagram using #foodformyloveblog.

  • Stuffed Dates

    Having grown up in the Middle East in Kuwait, Dates were a regular in our kitchen. They are healthy and oh so delicious. And frankly, they can be eaten straight or used in recipes in so many different ways.

    Dates, although they are high in carbohydrates (mainly sugars i.e. glucose and fructose), they are:

    • An incredible source of fiber
    • A source of vitamin A and folate (A B vitamin)
    • A source of minerals such as calcium and magnesium

    So, these other benefits offset the high sugar content. Particularly, the high fiber content actually prevents a sugar spike and provides a slow and sustained release of energy. Which is why, I use this as an amazing pre-work out snack, which is what this recipe is.

    Dates are perfect for snacking, and stuffing! So whether you need a pre-workout snack, a snack to get you through the afternoon slump or you want to jazz up your appetizer spread for your date night or next party, Dates are there for there you.

    Make it tasty, make it fun, make this your snack 🙂

    Prep time5 minutes
    Cook timeN/A
    Serves2

    Ingredients

    Dried Fruit

    • Mejdool Dates – 4 (pitted)

    Nuts

    • Pistachios – 4 tbsp, chopped
    • Coconut Flakes – 4 tbsp (sweetened or unsweetened)

    Method

    1. In a bowl, mix the chopped pistachios and coconut flakes
    2. Stuff the dates
    3. Enjoy! 🙂

    Alternative stuffing combos

    • Almond butter and coconut flakes
    • Goat cheese and a sprinkle of paprika
    • Salted caramel and chocolate chips
    • Goat cheese and pistachips

    You can also follow me on Instagram to be up-to-date with what is cooking my kitchen. If you like this recipe, do share your comments below. Don’t forget to post your version on Instagram using #foodformyloveblog.

  • Dates-Coffee Shake

    If there is coffee in something, my hubby and I are there, actually, my hubby would sprint there. He drinks a lot of coffee and pretty much enjoys anything with coffee in it. So this recipe worked out great for him because of that, and for me because it has some amazingly healthy ingredients. Now, that is what I call a win-win.

    At the beginning of 2020 when I was preparing for a half marathon, I went for a practice run one morning. After a 9 mile run, I was absolutely starving and needed something extremely filling and healthy . So my hubby took me to a smoothie place where he got me a Date-Coffee smoothie and it was instant revival of energy. It was so refreshing, so filling and so incredibly delicious.

    I replicated the recipe at home, with some minor tweaks that resulted in a perfect and refreshing evening summer snack for the hubby and it also made it to our summer breakfast rotation. Like Joey from the TV show “Friends” says: “What’s not to like? Dates..goood. Coffee..goood. Almond butter..goooooood” 🙂

    Prep time5 minutes
    Cook timeN/A
    Serves1

    Ingredients

    Dried Fruit

    • Mejdool Dates – 3, pitted

    Nuts and Seeds

    • Almond Butter – 1 tbsp (I used Justin’s Almond Butter, 1/2 a sachet)
    • Chia Seeds – 1 tbsp

    Dairy

    • Almond Milk – 1 cup (I used Silk Almond Milk)

    Other

    • Coffee Powder – 1/2 tbsp + 1 tsp (for garnish)

    Method

    1. To a blending jar, all the ingredients
    2. Add some crushed ice (if desired)
    3. Blend until the smoothie is thick and frothy
    4. Pour into a glass, garnish with coffee powder and enjoy! 🙂

    You can also follow me on Instagram to be up-to-date with what is cooking my kitchen. If you like this recipe, do share your comments below. Don’t forget to post your version on Instagram using #foodformyloveblog.

  • Masala Puri

    Street food culture exists everywhere around the world, and each culture has its own street food delicacies. The most popular Indian street food is chaat. For those who don’t know, chaat is not a dish in itself, but a group of savory dishes that are sweet, spicy, tangy, crunchy, all at once.

    Across India, there are a variety of chaats, each with their own flavors and twists. One such chaat from the southern Indian state of Bangalore is Masala Puri. Although this chaat is like none other, it is still quite similar to a Ragda Patties or Aloo Chole Chaat. The dish is a flavor explosion and textural delight in the mouth. Starting with the earthy flavors of cinnamon and clove, followed by the freshness of the mint and cilantro and ending with the crunch of the toppings. This dish is an experience in itself.

    For me, this dish even more special because it has special memories associated with it. My favorite place to eat Masala Puri was at a chaat joint called Ice Thunder. It was located in a bustling market in Bangalore. As a kid, everytime I visited India, shopping at that market was a must. And eating at Ice Thunder was a ritual after the shopping, it was not to be missed. My grandpa would walk me through the markets as my mum would shop and eventually when I would get cranky, we would all go and enjoy a plate of Masala Puri. Food memories are what drive me to re-create many of the dishes that I post.

    This dish seems complicated the way I am explaining it. But, it is straightforward if you are patient and follow instructions 🙂 There are no special ingredients needed, just everything you have in your pantry, except the papdi/puri (not sure how many people store papdi at home regularly).

    Do try this recipe. It will not disappoint.

    Prep time15 minutes
    Cook time25 minutes
    Serves2-4

    Ingredients

    Masala Paste

    • Onion – 1 small, finely chopped
    • Tomato – 1 small, finely chopped
    • Cilantro – 1/4 cup, finely chopped
    • Mint – 1/4 cup, finely chopped
    • Green Chilies – 2
    • Clove – 2
    • Cinnamon – 1 small stick or 1/2 tsp ground
    • Cardamom – 2 pods or 1/4 tsp ground
    • Salt – As per taste

    Vegetables

    • Potato – 2 small
    • Green Peas – 1 cup (Fresh of frozen)

    Toppings

    • Onion – 1/4 cup, finely shopped
    • Tomato – 1/4 cup, finely chopped
    • Carrot – 1/4 cup, grated
    • Cilantro – 1/4 cup, finely chopped
    • Dates/Tamarind chutney – A few teaspoons
    • Sev – A handful
    • Papdi/Puri – A handful for each serving

    Ingredient notes

    • The original recipe calls for dried white peas (safed matar) that are soaked and pressure cooked. But the recipe works just as well as fresh or frozen green peas
    • Sev is basically an Indian snack item made of Chickpea flour, which resembles noodles, except these are cut into tiny pieces. Sev is easily available at any Indian grocery store or it is easily available online on Amazon

    Method

    1. Boil potatoes and peas. If using the Instant Pot, place the peas and potatoes in the pot, close the lid, set the vent to closed mode and select the pressure cook option with the timer set to 10 minutes. If using a regular pressure cooker, pressure cooker for 2 whistles
    2. In the meanwhile, prepare the masala paste. For this, add oil to a pan. Once it has hot, add the cinnamon, cloves, green chilies and onions. Saute until the onions are translucent. At this point, add tomatoes and cardamom. Saute until the the mixture is completely cooked. Take it off the heat and set it aside to cool
    3. Add the masala paste mixture to a blending jar. To this jar, add the cilantro and mint. Add a splash of water and blend into a smooth paste
    4. Add the paste back to the pan, add salt and bring it a gentle boil. At this point, add the boiled potatoes and peas. Now, using a masher or the back of a wooden spoon, carefully mash the potatoes and peas. Try not to mash them completely, leave a few chunks
    5. Now add water for the desired consistency and boil for 3-5 minutes. Then take it off the heat and set it aside
    6. To prepare a serving of masala puri
      1. Crush some papdi or puri and place it at the bottom
      2. Spoon a generous amount of the masala puri sauce
      3. Top with chopped onions, tomatoes, carrots and cilantro
      4. Add a few swirls of dates/tamarind chutney
      5. Garnish with sev
    7. Enjoy the hot and spicy masala puri 🙂

    You can also follow me on Instagram to be up-to-date with what is cooking my kitchen. If you like this recipe, do share your comments below. Don’t forget to post your version on Instagram using #foodformyloveblog.

  • Mysore Style Churmuri

    In India, evening chai (tea)/coffee and snacks are a must. And one such snack item is chaat. There are a gazillion types of chaats across India but very few are commonly known and consumed, such as Pani Puri, Dahi Papdi Chaat, Bhel Puri, etc. Being here in the US, we don’t have the luxury of street food and chaats. And neither do chips and cookies make the cut for a satisfying evening snack. So, we have to turn to homemade snacks.

    So, if you are like me and are looking for an easy evening snack and different than the usual, this one is for you. This chaat is a true taste of the southern Indian state of Karnataka, particularly from a city called Mysore.

    Mysore is very, very, very close to my heart. Not only is it the city where I was born, but it is the city where my mother was born and raised. So we have double the memories in this city. And some of the best memories are related to food, aren’t they? Churmuri is one such memory.

    Churmuri (Also known as Jhalmuri or Bhel Puri) is a snack made out of puffed rice. The additives are the ones that vary across India and give it their distinct flavor. While the common ones are tomatoes, carrots, green chillies and peanuts, some regions use different types of chutneys for added flavor. But this one uses a special blend of powders namely Puliyogre (Tamarind Rice) Powder and Chutney Powder. These powders originate in South India and the Mysore variation of these powders is what makes this Churmuri Mysore style.

    This Churmuri is truly unlike anything you will find anywhere else. My mum used to enjoy this Churmuri every single day after college. It used to be served by a particular street cart vendor who was the only one who was permitted to be on the premises of my mother’s all girls college. Such an interesting story and such a delicious memory.

    Try it and you not be disappointed. The specific powders that I mentioned above are readily available at Indian grocery stores. I use the ones that my mum and my grandmother’s sister make for me. More delicious memories 🙂

    Prep time15 minutes
    Cook timeN/A
    Serves2

    Ingredients

    Base

    • Puffed Rice – 2 cups

    Vegetables

    • Carrots – 1 small, shredded
    • Onions – 1 small, finely chopped
    • Cucumber – 1 small, finely chopped

    Spices, Flavors and Herbs

    • Cilantro – A handful
    • Green Chillies – 2-3, finely chopped
    • Puliyogre Powder – 1/4 tsp
    • Chutney Powder – 1/4 tsp

    Nuts and Seeds

    • Roasted Peanuts – 1/4 cup

    Method

    1. In a mixing bowl, add the puffed rice and a drizzle of oil. Mix this well to coat the puffed rice
    2. To the bowl, add all the vegetables and spices. Mix very well
    3. Mix in the roasted peanuts right before serving

    Serving Suggestion

    • In India, Churmuri is typically served in cone shaped containers, usually made out of any available paper. But they are also served in paper plates/bowls or even more eco-friendly versions like bamboo or leaf. To mimic the true experience, you can use any available rectangular shaped paper and roll it into a cone. Just use some parchment or wax paper, also rolled into a cone shape, as a liner. Spoon in the Churmuri to this and enjoy 🙂

    You can also follow me on Instagram to be up-to-date with what is cooking my kitchen. If you like this recipe, do share your comments below. Don’t forget to post your version on Instagram using #foodformyloveblog.

  • Vegetarian Kothu Roti

    You know how we Indians eat roti/paratha and subzi separately? Or we end up with a leftover rotis or parathas and don’t know what to do with it? Well, let’s take it up a notch by putting the roti/paratha in the subzi and make it a one-pot meal.

    Kothu Roti or Kothu Paratha is a dish that is extremely popular in the southern Indian state of Tamil Nadu and in Sri Lanka, and popular as street food. In the Tamil language, “kothu” means “to chop”. Can you guess why? Because the dish is essentially chopped roti or paratha mixed with vegetables (or meat) and cooked together with spices.

    I was introduced to Kothu Paratha by close friend who took me to a Tamilian restaurant in Atlanta that specializes with this. I instantly feel in love with it. It is a flavorful and aromatic dish that can be customized with vegetables and meat.

    Traditionally, Kothu Paratha, as the name suggests, is prepared with parotta. To be clear, parotta and paratha are not the same. Parotta is made from all purpose flour and is more stretchy and flaky, where as paratha is prepared from whole wheat flour. Rotis are also used, but not the regular whole wheat rotis. The specific rotis used in the traditional Sri Lankan style dish is “Godamba Rotis” which are thin flatbreads made from all purpose. But I had several pre-prepared rotis so I used it in this recipe, hence Kothu Roti.

    There are many additives that can be used to spruce up the Kothu Paratha or Kothu Roti. For instance, I like to scramble an egg in every now and then. Maybe even try some srambled paneer. For non-vegetarians, there are a variety of meat options that can be added as well. In this recipe, I skimmed on the vegetables, but feel free to customize as you like. This dish is usually quite spicy and as such, it is served with a chilled raita.

    Prep time5 minutes
    Cook time15 minutes
    Serves2

    Ingredients

    Vegetables

    • Yellow or Red Onion – 1 cup, finely chopped or sliced
    • Tomato – 1 cup, chopped
    • Green Bell Peppers – 1 cup, chopped

    Spices

    • Saunf (Fennel Seeds Powder) – 1 tbsp (Reduce to 1/2 tbsp if you don’t like the flavor of it)
    • Red Chilli Powder – 1 tsp
    • Turmeric – 1/2 tsp
    • Cumin-Coriander Powder – 1 tsp
    • Garam Masala – 1 tsp (Optional)
    • Salt – As per taste
    • Mustard Seeds – 1 tsp
    • Jeera (Cumin Seeds) – 1 tsp
    • Ginger – 1 tbsp, finely chopped
    • Garlic – 1 tsp, finely chopped
    • Curry Leaves – A handful

    Lentils

    • Urad Dal (Black Gram) – 1 tsp
    • Chana Dal (Split Baby Chickpeas) – 1 tsp

    Bread

    • Roti – 6

    Oils

    • Cooking Oil – 1-2 tbsp

    Ingredient notes

    • Feel free to add other vegetables of your choice
    • For protein, scramble some eggs or paneer (or tofu, if vegan)
    • Customize your spices as per your liking
    • You can also use parathas or frozen rotis or parathas

    Method

    1. Heat oil in a pan. Make sure the heat is medium-high throughout the process
    2. Add mustard seeds. Once they crackle, add jeera, urad dal, chana dal and curry leaves. Saute for 1-2 minutes until the lentils turn slightly brown
    3. Add chopped ginger and garlic. Saute 1-2 minutes until they brown
    4. Add chopped onions. Saute for 3-4 minutes until they turn translucent
    5. Add tomatoes and let them cook down for 3-4 minutes
    6. In the meanwhile, take the pre-prepared rotis and roughly chop them by hand or using a pizza cutter or knife
    7. Once the tomatoes have cooked through, add salt and all the spices (except garam masala). Mix well. Add a splash of water to de-glaze the pan and create a saucy consistency. Let this simmer for 2-3 minutes
    8. Add the green bell peppers and mix. No need to cook them, just let it have a crunchy texture. The optional step at this stage is to add a tsp of garam masala for some extra flavor
    9. Turn the heat to low-medium. Add the chopped rotis and mix well until all the rotis are coated with the spices
    10. Plate it, garnish with cilantro (Maybe even a squueze of lemon juice) and serve with chilled raita

    You can also follow me on Instagram to be up-to-date with what is cooking my kitchen. If you like this recipe, do share your comments below. Don’t forget to post your version on Instagram using #foodformyloveblog.

    Rating: 1 out of 5.

  • Lentil and Cashew Dip

    One can never have enough dips. There are mild, medium and spicy salsas. Then there is Guacamole. There is even a hundred flavors of Hummus. There are fruit dips too. And a ton other. But what about lentil dips? If that does not sound good to you, try this recipe and I guarantee that it will change your mind.

    I am writing this post during a time that we will all remember for the rest of our lives. The unprecendented time of COVID-19. To say the least, this has been an emotional roller coaster for all of us. Our life has been upended with working from home, home schooling children, working with minimal groceries etc. But it has also been a time of gratitude and lots of home food to feed one and all. And this brings me back to the dip.

    With so many of us being at home, food and snacking varieties are needed to keep us all sane, healthy and satiated. And this dip checks all those 3 boxes. In my case, I am not much of a snacker, but my husband definitely needs his evening snack. I would much rather prepare a new variety for him everyday instead of him eating sugary, fatty cookies. This dip is so easy to prepare that even he can do it, unsupervised!

    With brown lentils and cashews, the dip is a powerhouse of nutrition, and is incredibly flavorful. What more does one want from a dip? 🙂 This recipe was born because I got tired of Guacamole and Hummus. I really needed something different from a texture and flavor standpoint.

    This recipe uses brown lentils. In general, lentils are amazing sources of plant-based protein and fiber. And this recipe gives you another way to eat lentils, other than the regular dal-chawal. This recipe also uses cashews, which also have great protein content along with beneficial mono-unsaturated fats and several beneficial minerals.

    The best thing about this recipe is that using the same base, you can alter the flavor using different spices, herbs or other additives like seeds. Apart from the cook time for the lentils, this recipe comes together in 10 minutes.

    Serve it with pita bread, crackers, chips or veggie sticks for your next evening snack or pre-prepare it as a portable appetizer dip for a party. This recipe will not disappoint, I promise 🙂

    Prep time10 minutes
    Cook time15 minutes
    Serves2 cups

    Ingredients

    Legumes

    • Brown Lentils – 1/2 cup, uncooked

    Nuts and Seeds

    • Roasted Cashews – 10-12 (Unsalted)

    Spices and Herbs

    • Cilantro – A handful
    • Red Pepper Flakes – 1 tsp
    • Fresh Ginger – 2 inch piece, grated or finely chopped
    • Garlic – 1/4 tsp (optional)
    • Salt – A pinch

    Oils

    • Olive Oil – 2 tsbp for grinding + 2 tbsp for garnish drizzle

    Ingredient notes

    • The brown lentils can be substituted with green lentils
    • Use any herb of your choice
    • Add any other spice of your choice for additional flavor

    Method

    1. Wash the brown lentils thoroughly. Add 1 1/2 cups of water. Place in Instant Pot. Close the lid and the move the pressure valve to sealed position. Select the pressure cook mode and set the time for 12 minutes. Once done, allow the pressure to naturally release before unsealing the pressure valve. Allow the cooked lentils to cool prior to using. You can cook the lentils in a pressure cooker too for 2-3 whistles
    2. Once the lentils have cooled, add all the ingredients to a blender. Blend until you achieve the desired consistency. My preference is a chunky dip, so I did not blend for smoothness, but feel free to blend until you achieve a smooth consistency. Make sure to add a little more olive oil to achieve the smoothness
    3. Transfer the dip to a serving bowl. Either chill or drizzle with olive oil and serve immediately

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  • Makhana Chivda

    Whether you are looking for a filling snack during vrat times, a guilt-free savory snack, healthy tea-time namkeen or a munchie for a long drive, this Makhana Chivda will surely fulfill your needs.

    With Makhana being so versatile with its use and its ability to pick up a variety of flavors, it works as a great replacement for the traditional Murmura (Puffed Rice) that is in Chivdas. With nutritional benefits such as protein and iron, Makhanas are a great replacement for store bought snacks such as crisps. And with the added goodness of nuts, seeds and fruits, this snack is surely a powerhouse of nutrition with taste and crunch.

    Prep time5 minutes
    Cook time15 minutes
    ServesMultiple

    Ingredients

    Seeds

    • Makhana – 2 7oz (200 gram) packets (Click on Makhana for an Amazon link or is available at any Indian grocery store)

    Nuts

    • Pistachios – 1/4 cup, roughly chopped
    • Cashews – 1/4 cup, roughly chopped
    • Coconut – 1/4 cup, flakes of freshly dried coconut
    • Almonds – 1/4 cup slivered
    • Peanuts – 1/4 cup, roasted

    Spices & Herbs

    • Hing – 1 tsp
    • Curry Leaves – A handful
    • Mustard Seeds – 1 tsp
    • Salt – As per taste
    • Amchur (Mango) Powder – 2 tsps
    • Green Chillies – 1-2 tbsp, crushed

    Oils

    • Ghee – 1 tbsp for each round of roasting (See method for # of roasting steps)

    Method

    1. In a non-stick pan, add 2 tbsp of ghee. Add the plain makhana and roast them until they are lightly browned and crispy. Once roasted, place them in a mixing bowl
    2. In the same pan, toast the coconut until they are lightly browned. Place the toasted coconut in a separate bowl
    3. In the same pan, toast the slivered almonds, cashews and pistachios. Once lightly browned and toasted, add them to the bowl of coconut
    4. Make tadka. In the same pan, add 1 tbsp of ghee. To this, add mustard seeds, hing, curry leaves and green chillies. Add this tadka to the roasted makhanas and mix well
    5. Add the toasted nuts to the makhanas and mix well
    6. Sprinkle some salt and amchur powder and mix well
    7. Store in an air-tight container for approx. 1 week

    You can also follow me on Instagram to be up-to-date with what is cooking my kitchen. If you like this recipe, do rate it and share your comments below. Don’t forget to post your version on Instagram using #foodformyloveblog.

  • Makhana Chaat

    Makhana, also known as Phool Makhana or Fox Nuts are dried and puffed lotus seeds. These seeds originate in East Asia. The the process of cultivating, harvesting and processing these seeds is laborious, intricate work that only skilled farmers are known to manage.

    Having originated in East Asia, Makhanas have gained popularity in the Western world as they are powerhouses of nutrition. Makhanas are loaded with soluble fiber, minerals such as magnesium and zinc, are low in fat and rich in protein.

    In the Indian culture, several religious occassions call for a fast, and Makhanas are often the go to due to their nutrition and the satiety factor. I say, why only during a fast? Makhanas can be a great snack. They can be a snack, just like popcorn, because they can be used in snack mixes and can take on a variety of flavor profiles

    Makhanas are readily available in Indian grocery stores. Alternatively, they are also available on Amazon. This Makhana chaat uses spiced homemade spiced Makhanas with traditional elements of a chaat such as onions, tomatoes, cilantro and chaat masala. A quick chaat recipe for for an afternoon snack or along with an evening desi chai.

    Prep time10 minutes
    Cook time10 minutes
    Serves2

    Ingredients

    Base

    • Makhana – 2 cups

    Vegetables

    • Carrots – 1/2 cup, shredded
    • Tomatoes – 1/2 cup, chopped
    • Onions – 1/4 cup, finely chopped

    Spices and Herbs

    • Green Chillies – 1 tsp, finely chopped (Optional)
    • Curry Leaves – 4-5
    • Haldi Powder (Turmeric) – 1/4 tsp
    • Red Chilli Powder – 1/4 tsp
    • Chaat Masala – 1 tsp
    • Lemon Juice – 1 tsp
    • Cilantro – 2 tbsp, finely chopped
    • Salt – As per taste
    • Hing (Asafoetida) – 1/4 tsp

    Oils

    • Cooking Oil – 1 tbsp

    Method

    1. In a pan, add oil. Once it has heated up, add curry leaves
    2. When the curry leaves splutter, add the hing, haldi and red chilli powder. Fry these in the oil for 30 seconds until the spices bloom and the rawness of the spices has been cooked
    3. Add the makhana and mix well with the spices. Continue to roast for 3-4 minutes
    4. Transfer the spiced roasted makhana to a mixing bowl
    5. Add the chopped vegetables, chaat masala (and green chillies) and mix well. Adjust the chaat masala as needed
    6. Transfer a portion to a bowl, garnish with cilantro (and optional peanuts for a crunch) and enjoy with a side of masala chai or as an afternoon snack at work

    You can also follow me on Instagram to be up-to-date with what is cooking my kitchen. If you like this recipe, do rate it and share your comments below. Don’t forget to post your version on Instagram using #foodformyloveblog.