Soak 1 cup of black chickpeas overnight and then pressure with a little salt and cook till soft. Add chopped chillies, chopped tomatoes, pepper, salt and chopped coriander to your liking. Toss together for a quick, healthy and delicious snack!
I’m so so so so so sorry for not writing for such a long time! But when school reopened and so many tests and projects, nor did I have the time to cook and neither to write 😦
So here’s a very innovative recipe which was thought of in a spur but turned out to be the most delicious omelette I have ever tasted! The eggplant tastes absolutely heavenly in the omelette!
4-5 eggplant slices ( a little thick)
1 small onion, sliced
I tablespoon chopped olives
1 green chilli, chopped
1 tablespoon chopped coriander
salt and pepper to taste
Beat the eggs with olives, chillies, oregano, salt pepper and coriander.
In this recipe, keep the flame on low heat throughout.
Heat a little olive oil in a pan and fry the eggplant slices for just a minute or two (on low heat) till soft and lightly browned.
Now, spread the onion slices on the pan and fry again for half a minute.
Add the egg mixture and spread over onion and eggplant slices. Turn over when one side is done and cook on the other side.
If you want you can add cheese at this stage and keep it on the pan till it melts.
Serve with toast.
My mother’s recipe, this is one of my favourite recipes. It tastes awesome with chapatis (Indian flatbread made on a pan) and arhar dal (pulses). The potatoes taste specially awesome to me cause they’re crispy and totallyyy masaledarrr (hindi word).
So I should stop ranting and give you the pleasure of trying it out too:
300 grams small round baby brinjals
10 – 15 baby onions
2 medium sized potatoes
2 pinches asafoetida powder
1/2 teaspoon cumin seeds
4 whole green chillies- slit in the middle
4 tablespoons mustard oil
salt to taste
FOR THE MASALA :
1 heaped teaspoon fenugreek seeds
2 heaped teaspoon cumin seeds
7 heaped teaspoons coriander powder
3 heaped teaspoons turmeric powder
4 heaped teaspoons amchur powder
4 green chillies
10 big cloves garlic – peeled
1 inch piece of ginger (scrape off the skin)
salt to taste
First, prepare the masala.
All the dry ingredients have to be roasted separately on a heavy iron pan. The pan should be hot, but while roasting reduce flame to medium.
Roast fenugreek seeds till they pop and are reddish- brown in colour. Same applies to cumin seeds.
Now reduce the flame to low heat and roast coriander powder only for a few seconds till it changes colour and aroma.
Same applies to turmeric powder.
Now combine the roasted ingredients and grind in a dry grinder to a fine powder.
Now add amchur powder, green chillies, garlic, ginger and salt to taste and grind again.
The masala is now ready. This recipe makes extra masala which you can keep for later use. You can keep it in the refrigerator for 4-5 months. The same recipe can be made using other vegetables like green tomatoes in place of brinjals.
Now to prepare the vegetable,
1. Peel the potatoes and cut them into big chunks ( The bigger the flat surface the crispier they’ll be.)
2. Peel the onions and make a single slit on the side.
3. Slit the brinjals on one side and stuff 1/4 teaspoon masala in each.
4. Heat mustard oil in a thick wok. Till it begins to smoke. (Preferably iron wok)
5. Coat the wok with oil and lower the flame.
6. Now add asafoetida and green chillies.
7. When the seeds have popped, add the stuffed brinjals, baby onions, potato chunks and salt to taste.
8. Toss lightly and cover. Cook with only occasional stirring.
9. When the brinjals are slightly soft and potatoes are cooked through, sprinkle 4 tablespoons of the masala on the vegetables and mix thoroughly.
10. Uncover and cook further on low flame till the potatoes are red and crisp and brinjals, onions and the extra masala you have added are nicely browned.
Garnish with coriander and serve hot.
These sandwiches are simple, delicious and classy. Very quick and easy to make, they are well loved by everyone! They are also healthy and wholesome.
To make 4 sandwiches you need:
16 thick slices of tomato
1 teaspoon of chopped garlic
8 slices of multigrain bread (Or any other)
4 tablespoons of chopped basil
4 slices of cheese OR Grated Mozzarella or Cheddar Cheese (Quantity according to how cheesy you would like your sandwich to be)
Salt and freshly ground Pepper to taste
To make the sandwiches, put four slices of tomato on each on 4 slices of bread. Then, divide the chopped garlic and basil equally between these 4 slices. Season with salt and freshly ground pepper. Cover with cheese. Then place one slice of bread on each prepared slice to make a sandwich. Put into a sandwich toaster till brown and crispy.
If you do not have a sandwich toaster, you can also make open tomato bail sandwiches. Just omit the top slice and pop it in the oven till the cheese has melted and the bread is brown and crispy.
The promised variation on Scarlett Soup is finally here!
My mother’s original recipe, this soup is a favourite amongst all of us. It’s a really simple recipe and very earthy in taste.
You’ll love it for sure! 😀
For this you need:
4 cups Scarlett Soup (or any other leftover tomato soup)
1 cup cooked chickpeas (Dried chickpeas soaked and pressure cooked with just enough water and salt till soft but not mushy)
Be sure to reserve the water the chickpeas have been cooked in.
1 medium red onion, roughly chopped
1 teaspoon finely chopped garlic
1 tablespoon finely chopped ginger
1 tablespoon extra virgin olive oil
Salt and Freshly ground black pepper to taste
1 tablespoon extra virgin olive oil for drizzling (optional)
Either coriander or basil leaves for garnishing (My mother uses fresh basil taken from her kitchen garden)
Drain the boiled chickpeas and reserve the water.
Sauté the onion, garlic and ginger in 1 tablespoon of olive oil for about a minute. Add the drained chickpeas. Sauté for another minute. Add 4 cups of the pre-made soup and the chickpea water (not more than 1/2 cup). Bring to boil and simmer on low heat for 5 minutes.
Add pepper and adjust the salt to your taste. Garnish with roughly chopped coriander. If using basil, you can also drizzle some olive oil on top.
This recipe goes well with any crusty bread like baguette and even garlic bread.
The name of this soup relates to the striking colour and taste of the soup.
This is one of my mother’s special soup recipes and goes well with almost anything, specially freshly made bread. It is healthy, easy and absolutely delicious!
For this you need:
500g ripe tomatoes, roughly chopped
1 medium sized beetroot, chopped
1 apple (any variety), chopped
1 medium sized red onion, sliced
10 large cloves of garlic, crushed
1 inch piece ginger, chopped roughly
salt to taste
freshly groung pepper for seasoning
1/2 teaspoon sugar
1/2 teaspoon butter
4 cups of water
In a heavy bottom pressure cooker, heat the butter and fry onions till lightly browned (about a minute). Add tomatoes, beetroot, apples, ginger, garlic, salt, sugar and water. Pressure cook till soft.
When cool, blend in a liquidiser and strain. Boil for 15 minutes. You can adjust the thickness according to your liking. It tastes good as both a thick and thin soup. Season with freshly ground pepper and chopped herbs.
There can be many variations to this soup, like topping with either chopped celery, or sliced roasted almonds or roasted garlic in olive oil. Be creative and make your own!
Will post our favourite variation (garbanzo beans) soon! Me and my sister love its earthy taste. 🙂