Did you know that 2016 is the United Nations International Year of Pulses (IYP)?
Check out more details on Pulses, the nutritious seeds for a sustainable future at – http://www.fao.org/pulses-2016/about/en/
My pantry is always stocked with variety of pulses that include whole pulse like chickpeas, split pulses with the skin on, and split pulses with the skins removed. Pulses are packed with protein, making a great alternate to animal protein and are low in fat and high in fiber. Pulses when stored in airtight and dry containers have a long shelf life and can be used in a variety of dishes.
One of my favorite beans is the mung bean. The recipe here is a super easy, healthy and filling sprouted mung bean salad that can be prepared in no time. You can add any vegetables that you like, squeeze some lime juice, sprinkle with some salt and pepper and Enjoy!
Today we celebrate holi, the festival of color; the celebration of victory of good over evil.
Holi, is a popular Hindu festival celebrated over 2-5 days in India. On the evening of the first day, public bonfires are made, called Holika Dahan. On the next day (or 5th day in some states) people play with colors. My memories of Holi are of the bonfires and all of my loved ones gathering around them to pray. The fifth day is the most colorful day where we shower our friends, family and even those we don’t know with vibrant color both powder and liquid. Even after the holiday passes the streets of India look like a Monet covered in a sea of color.
Today we are celebrating with traditional Maharastrian food – Puran Poli /sweet lentil stuffed flatbread. Puran Poli is delicacy made by stuffing soft whole wheat dough with cooked yellow lentils, jaggery/brown sugar, cardamom, nutmeg and saffron. It is then rolled thin and cooked on a griddle with lots of ghee to make it into a golden brown, flavorful and aromatic flat bread. When torn apart it is ooey-gooey perfection.
Growing up, I did not enjoy this dish as much; which was a bit odd as the rest of my family devoured this dish for a couple of days. I would beg my Mom to make me a plain bread without the sweet stuffing, but she never entertained my request. I would have to eat at least one before I would get to enjoy the rest of the delicacies that she would have prepared.
Years later, after I moved to the US, with my mom visiting me and me visiting home; I started liking this dish so much that I had to learn how to cook it. With my mom’s precise instructions, I then made it several times, each time to the perfection that I would have expected from my Mom. Thankfully, both my children and my husband LOVE it and so it makes all the effort worthwhile. I make it a point to make Puran poli at least twice a year, once for Diwali – festival of lights and then for Holi – the festival of colors.
Even though the process sounds a bit long and tedious, it is a no fail recipe for me.I make the stuffing a day ahead and let it cool in the fridge overnight. Usually I use a pressure cooker for cooking lentils but for this dish I let the lentils cook slowly in a big pot on the stove top.
This recipe requires split bengal gram/chana daal and jaggery, which is raw brown sugar. It also uses spices like cardamom, nutmeg, dry ginger and saffron.
Parathas in my family can be eaten for breakfast, lunch or dinner. It’s everyone’s favorite dish that brings smiles, memories and a fun conversation that always leads to what stuffing we love in our parathas. This is my first paratha blog post and I promise many more with some unique combinations that we love.
While in India, my husband used to travel extensively for work. His most vivid memories while traveling in north India, that he tells us about, are of eating piping hot parathas on cold winter mornings. He loves dipping them with pickles and yogurt. My older son eats them without any condiments, while my younger son loves them with ketchup. For me, Parathas bring memories of my mom making them and the aroma of fenugreek leaves and ghee all over the kitchen as mom served them hot off the pan, ‘garam garam’ as she calls them.
There are lots of recipes for parathas including a variation of fillings that they can be made with. I do not have a favorite yet, as I feel like I am still discovering more. Today’s recipe uses fresh fenugreek/methi and sweet potatoes added directly to the wheat flour, along with some spices to make the dough. Sweet potatoes give these parathas very soft yet crispy texture!
Chana masala (spiced chickpeas) is a staple in my kitchen and definitely my go-to dish when entertaining. This intensely spiced, tangy, aromatic dish makes for a healthy, protein packed dinner.
This dish can quickly be made if you have the spices roasted and blended in advance (or you can use ready made chana masala spice which is readily available). I recently made a batch of this spice blend to speedup my weeknight cooking. After researching quiet a few recipes and several trials, I now have the perfect recipe that I am thrilled to share with you! This blend uses Kashmiri red chilies that give the dish a deep orange color and just the right amount of heat and dried mango powder to enhance the tangy tomato flavor. The spice blend uses few basic spices and can be made ahead in a big batch or can also be made while you are sauteing onions for this chana masala recipe. Here is the recipe using my chana masala spice blend that can be made in a jiffy.
I have been working to perfect the spice blend for my restaurant style chana masala for almost a month. There is no wrong way to make this spice blend as long as you have some basic key ingredients. The only tricky part was figuring out the proportions so that the dish is a perfect blend of spicy and tangy flavors, without over complicating the recipe by using too many ingredients. I am so excited that I finally have my recipe nailed and happy to share it with you. Here is how I make my favorite homemade chana masala spice blend.
Garam Masala is a staple in Indian homes. It’s the aromatic spice blend that brings warmth and depth to Indian cuisine. Every region, every family has their own secret recipe made of a combination of spices. My mom’s quintessential garam masala uses 21 spices! I still remember her yearly ritual of making the garam masala, which involved shopping for the best whole spices, cleaning and roasting them, grinding them and then carefully storing them in beautiful glass jars. It would be shared with relatives and used for rest of the year. Lucky for me, my mom still makes the blend every year and has a huge bag ready for me to bring back each time we visit her in India.
Over the past several years, during her visits to us she has taught me how to create a simplified version in smaller batches. It only uses 5 ingredients that are readily available – peppercorns, green cardamom, cinnamon, cloves and black cumin or caraway seeds. Just 1 tsp of this garam masala can add authentic flavors to many Indian dishes. Sure beats one that is store bought.