MEDITERRANEAN CHICKPEA SALAD

Brighten your day with this fresh and colorful Mediterranean chickpea salad - packed with nutrients and taste! Filled with cooked chickpeas, cherry tomatoes, crisp cucumber, fresh beets and tossed in a vinaigrette flavored dressing with cumin and dijon. This recipe is completely vegan and gluten-free. Lately I've been a bit obsessed with chickpeas salads. This Mediterranean Chickpeas salad was a pure bliss. It has all my favorite Mediterranean flavors. It's super addictive and super satisfying!

Chickpeas are used in varieties of vegetarian recipes and are mostly added in Indian, Mediterranean and South American cuisines. They are very versatile and easy to cook. They can be added in salads, dips, soups, curries, ground into a flour to make variety of snacks like falafel, fritters, sev, boondi, and many more. Chickpeas are one of the best sources of protein, carbohydrates and fiber. 1 cup of cooked beans = 15 grams of protein


To prepare the chickpeas, soak the beans overnight or quick soak for about 4 hours. Add salt, water and pressure cook it for 15 minutes, over medium-high heat. When done, drain the chickpeas in a strainer and let it cool for a while. I usually cook the whole bag of chickpeas (500 grams) at once and use them up within a week. These are much more tastier and healthier than the canned one's.

This salad is particularly delicious if served when chickpeas are slightly warm. If it has been refrigerated, just be sure to allow it to come to room temperature before serving. To make this salad, you can cook chickpeas ahead of time. This salad has an endless combinations. You can pretty much throw in whatever you like. I love beets, cherry tomatoes and cucumber so I added that. Make a simple vinaigrette dressing, drizzle over the top and toss it well. Season with salt and pepper, and serve immediately! 

MEDITERRANEAN CHICKPEA SALAD

Serves: 2-3 people
Soaking time: 4-5 hours
Preparation time: 10 minutes
Cooking time: 15 minutes
Author: The Food Root

INGREDIENTS

1 cup or 200 grams dried white chickpeas (kabuli chana or safed chole)
2 medium size tomato, chopped
1 medium size cucumber, chopped
1 small size beetroot, grated
1/4 teaspoon black pepper
1/4 teaspoon salt or as per taste 

For the Dressing 

3 tablespoons extra virgin olive oil
2 tablespoons white wine vinegar (or apple cider, black wine, balsamic, rice)
1 tablespoon Dijon mustard
1/2 teaspoon cumin, roasted
1 tablespoon lime juice
1 tablespoon minced garlic
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon sugar or honey

DIRECTIONS

1. Cook chickpeas : Wash and soak the chickpeas overnight, or quick soak for about 4 hours in enough water. Drain the water, rinse it again with cold water. Add 1/2 tablespoon of salt and 2 cups of water and pressure cook it for around 15 minutes, over medium-high heat. When done, remove from heat and let it cool for sometime. Drain the chickpeas in a strainer and keep it aside. You can also refrigerate it for a while.

2. Chop raw veggies : Chop your favorite raw veggies and refrigerate until they are ready to use. You can pretty much throw in whatever you like. I added cherry tomatoes, cucumber and garnished it with fresh beetroots.

3. Prepare the dressing : Whisk all the ingredients - (olive oil, white wine vinegar, Dijon mustard, cumin, lime juice, minced garlic, dried oregano, salt, black pepper, sugar or honey) in a bowl until well blended. Refrigerate until ready to serve. The dressing keeps well for 3-4 days.

4. Assemble : In a large bowl, combine chickpeas, tomatoes and cucumber. Pour Cumin-Dijon flavored vinaigrette dressing over the top and toss it well. Season with salt and pepper, and garnish it with grated beets. Serve immediately! Enjoy!

NOTES

1. Wash and soak the chickpeas overnight, or quick soak for about 4 hours in enough water.
2. Chop your favorite raw veggies and refrigerate until they are ready to use.
3. You can make generous amount of dressing and keep it in the fridge for 3-4 days.
4. Whisk the vinaigrette 2-3 times, before serving.
5. This salad is particularly delicious if served when chickpeas are slightly warm.
6. If the chickpeas has been refrigerated, just be sure to allow it to come to room temperature before serving.

MEDU VADA - THE INDIAN SAVORY DOUGHNUT

Mornings get so much better when Mom pampers with piping hot Medu Vadas aka The Indian Savory Doughnuts with coconut, coriander and tomato onion chutney.

Medu vadas are one of the most famous breakfast item across South India. They are made by split black lentils (urad dal) batter and deep-fried in a doughnut shape savory fritters. They are crunchy and crispy on the outside and soft on the inside. Medu vadas are an extremely delicious recipe for a breakfast, lunch or any kind of occasion. They can be enjoyed with variation of dips, lentils based vegetable stew (sambar) or even a cup of hot tea!

I grew up eating Medu vadas and nothing can supersede it. It's a staple food in our family. As a kid, my parents took me to 'Indian Coffee House', quite frequently and now we have a weekend ritual of dining out to the nearest 'Sagar Restaurant'. I have fond memories of gorging on idlis, utthapam, dosas but medu vadas remains my favorite. Yesterday, my Mom surprised us with these delicious medu vadas. It was raining most of the weekend here, so we enjoyed it even more.

Medu vadas are made by split black lentils (urad dal) batter. Wash the urad dal, soak them into the water for about 2-3 hours and grind into a coarse paste. Add the spices and veggies just 10 minutes before frying the batter and enjoy your crunchy and delicious medu vadas with coconut, coriander, tomato onion chutney and hot tea!

Do try this recipe, I would love to hear how it turns out for you!

Click the link on other South Indian dishes like:

Rava Dosa

Sambhar

Coconut Chutney

Mint chutney 

Peanut chutney 

Onion-tomato chutney

MEDU VADA - THE INDIAN SAVORY DOUGHNUT

Serves: 5-6 people
Soaking time: 2-3 hours
Preparation time: 15 minutes
Cooking time: 30 minutes
Author: The Food Root

INGREDIENTS

1 cup - split black lentils
2 cups - water
1 medium size onion, chopped
1 medium size capsicum, chopped (optional)
few curry leaves, chopped (optional)
1 tablespoon - rice flour (optional)
1 inch - ginger, grated
2 green chillis, chopped
1/2 teaspoon - cumin seeds, roasted
1/2 teaspoon - turmeric powder
1/3 teaspoon - garam masala
1/3 teaspoon - red chilli powder
1 teaspoon of salt or as per taste
coriander leaves, chopped
Oil for frying

INSTRUCTIONS

1. Rinse and wash a cup of split black lentils under the running water. Soak 1 cup of split black lentils in 2 cups of water for 2-3 hours.

2. Drain the excess water, if any, and add the soaked lentils in the grinding jar. Add enough water into the jar and grind it into a smooth paste.

3. Transfer the paste into a big bowl and add all the spices and chopped veggies (onion, capsicum, curry leaves, rice flour, ginger, green chillis, cumin seeds, turmeric powder, garam masala, red chilli powder, salt and coriander leaves) in the batter and mix it well.

4. Let the batter rest for 10 minutes.

5. Meanwhile pour sufficient oil in a deep pan, to a depth of atleast 2 inches and start heating your oil.

6. Take water in a small bowl, wet your hands, place some batter between the palms of your hands and lightly flatten it. Make a whole in the center of the batter to give it a doughnut like shape and gently transfer it in a pan and start frying until it turns golden brown.

7. Place them on a paper napkin to absorb excess oil.

8. Serve these delicious medu vadas with coconut, coriander, and tomato onion chutney and a cup of hot tea!

NOTES

1. Pour sufficient oil in a deep pan, to a depth of atleast 2 inches and start heating your oil on medium flame for first 5-6 minutes and than gently increase the flame, to the normal deep frying temperature of 350 degrees Fahrenheit (177 C).

2. You can fry atleast 4 medu vadas at a time, but it depends on the size of the pan.

3. You can add a tablespoon of rice flour and chopped veggies in the batter to make your vadas more crunchy and crispy.

4. Add the ingredients just 10 minutes before frying the batter and enjoy your crunchy medu vadas with your favorite chutneys!

PANEER BHURJI - SCRAMBLED COTTAGE CHEESE

A quick and simple paneer bhurji to mop with hot phulkas or any bread of your choice!

Paneer bhurji, a simple North Indian breakfast where cottage cheese is scrambled and sautéed with ginger, garlic, onions, tomatoes and spices. It makes a delicious light breakfast when served with hot phulkas, and are great protein rich fillings, for sandwiches, rolls and wraps. This dish is often served in the Dhabas (roadside eateries) with tandoori rotis and naans. For vegan version, you can substitute cottage cheese with tofu. 

You can make cottage cheese at your home or buy it fresh from the market. It's a super delicious side dish and wrap filling recipe! It's neither too spicy, nor too bland. It packs in protein, fibre and healthy fats. It's a simple recipe that gets ready in less than 15 minutes. I got 3 servings out of this recipe. It's a great side dish to make when you're out of fresh vegetables but need something healthy and delicious to eat.

This recipe doesn't call for dozen of spices, it can be made by adding few simple spices. I haven't done much. Just the tempering of ginger, garlic, onions, tomatoes, few spices, and, combining the mixture with scrambled cottage cheese and it's done! Enjoy the dish with hot phulkas or any bread of your choice, or roll the filling into a wrap or make sandwiches.

Give it a try and let me know if you like it! Sorry, I've been MIA for last couple of days. I wasn't well the whole of last week but am better now. Stop by again, as next few weeks are shaping up to be good with few posts on a pipeline!! 
Happy Wednesday Y'all!!! 

PANEER BHURJI - SCRAMBLED COTTAGE CHEESE

Serves: 3 People
Preparation time: 5 minutes
Cooking time: 12-15 minutes
Author: The Food Root

INGREDIENTS

200 grams - Cottage cheese (paneer)

2 medium size - Onions, chopped
1 medium size tomato, chopped

2 tablespoon - Olive oil or clarified butter

1/2 inch - ginger, peeled (grated)

4-5 - garlic cloves, finely chopped

2 green chillis, chopped

1/4 teaspoon - Turmeric powder

1/2 teaspoon - Red chili powder

3/4 teaspoon - Coriander powder
1 teaspoon - Salt or as per taste

chopped coriander leaves

METHOD

1. Heat olive oil or clarified butter in a non-stick skillet. 

2. Add grated ginger and chopped garlic, stir it, until they are crisp and brown, for about 40-50 seconds on medium flame.

3. Add chopped onions, sauté it, until lightly softened, for about 3-4 minutes on medium flame.

4. Add chopped tomato and stir for 2-3 minutes on medium flame.

5. Next, add chopped green chillis and spices - turmeric powder, red chili powder, coriander powder and salt. Mix it well.

6. Scramble the cottage cheese and add it in the mixture. Stir well to combine. Cover the pan for 2-3 minutes.

7. Remove the pan, and garnish it with chopped coriander leaves. Turn off the stove and transfer the paneer bhurji immediately to a serving bowl.

8. Serve it hot with tandoori roti or any bread of your choice!

NOTES

1. It's a super delicious side dish and wrap filling recipe for sandwiches, wraps, rolls and even paranthas!

2. For vegan version, you can substitute cottage cheese with tofu.

3. You can also add peas and capsicum in the dish but it's totally optional.

HOW TO MAKE POHA

Poha is the most underrated yet the most loved breakfast of all time!

A plate of poha or beaten rice/flattened rice is a perfect treat for those lazy mornings when you don’t want to spend much time in the kitchen! It's a super quick meal option, and is very healthy and filling as well. I’ve been making lot of poha on the weekends lately. It’s one of my go-to recipe. You can purchase a packet of Poha from any Asian supermarket or grocery store. Poha is that one street food snack which is popular almost everywhere in India.

This dish always reminds me of my college days in Pune. On my way back home from college, my brother and I use to stop by a stall and have a plate of poha for breakfast. Being located at a prime spot, that stall became the hub for every Poha lover. It was the favorite breakfast place for many college-goers out there. No other restaurant serves the poha like theirs, it was that great..!!

Moving on,

You can make Poha more nutritious, spicy, colorful by adding different vegetables. It is very similar to how upma is made. Just when the mixture is ready, add the poha, toss it nicely and it's done! But before adding poha into the mixture, do remember to rinse it in a strainer, under running water, for about 2-3 times.

This classic one-pot dish is loaded with diced potatoes, chopped onions, peas, peanuts and tempered with mustard seeds, curry leaves, asafetida, turmeric and various other spices. Finish it with a handful of chopped coriander leaves, sprinkle some spicy mixture (sev) and squeeze in some fresh lime juice. Oh man, it just tastes so good! You will just love it!!

POHA

Serves : 4 people 
Preparation time : 6-8 minutes 
Cooking time : 15 minutes
Author : The Food Root 

INGREDIENTS

Tempering
1.5 cups poha or flattened rice
3 tablespoons - oil
1 teaspoon - mustard seeds
2-3 curry leaves (optional)
pinch of asafetida
few peanuts
1 onion, chopped
1 potato, diced
1 tomato, chopped
2 green chillis, finely chopped
1/2 teaspoon - turmeric powder
1/2 teaspoon - coriander powder
1/2 teaspoon - cumin powder
1/2 teaspoon - red chilli powder
1/3 teaspoon - garam masala
1 teaspoon - salt or as per taste
1/2 teaspoon - sugar

Garnishing
chopped coriander leaves
spicy mixture (sev)
fresh lime juice

DIRECTIONS

1. Gently rinse the poha in a strainer, under running water, for about 2-3 times. Set aside to drain, for 10-12 minutes. 

2. Heat oil in a large skillet, add mustard seeds, curry leaves and a pinch of asafetida. Stir and fry until the mustard seeds begin to splutter and pop.

3. Add few peanuts and sauté it for a minute, till it turns golden brown.

4. Add chopped onion, stirring occasionally, until lightly softened, about 3-4 minutes on medium flame.

5. Add in some diced potatoes and cover the pan for 2-3 minutes. Remove the lid and sauté it for 2 more minutes

6. Next, add chopped tomatoes, followed by finely chopped green chillis, stir it for next 3-4 minutes on medium flame.

7. Add in the spices - turmeric, coriander, cumin, red chilli powder and salt to taste. Stir it nicely.

8. Sprinkle some sugar on poha and gently mix it while using your hands. Then, add it in the pan and toss it. Cover the pan for 3-4 minutes.

9. Remove the lid and finish it by adding some garam masala and a handful of chopped coriander leaves. Sauté it one last time and it's done.

10. Serve piping hot, with some spicy mixture on the top! Squeeze in some fresh lime juice and enjoy! 

NOTES

1. Always rinse the poha in a strainer or a colander, under running water at least 2-3 times and then set it aside to drain, for 10-12 minutes.

2. If the poha gets too dry, sprinkle some water on it and serve immediately.

3. Poha usually comes in thick and thin varieties. I have used the thicker variety of poha here, in the recipe. Though, they take longer time to absorb water, but I find them much more tastier than the thinner ones.

4. You can make Poha more nutritious, spicy and colorful by adding different vegetables.

BLOOM WHERE YOU ARE PLANTED

 You always have to create your own path. So take some time today and enjoy nature.

To plant a garden is to believe in tomorrow.
- Audrey Hepburn

Sending you some spring vibes!!! Though it's hot here in North-India but I cannot wait to share this beautiful picture with you all. This is the picture of my courtyard garden. Not only it's green but it's bold and vibrant. It's simple, but it intrigued me the most. I can't get over this palette of the spring colors. I love the vibrant fields with spring flowers and the magnificent banana and guava trees. I think they'll need few more trimmings in coming week. I can't explain you the joy of waking up to these every single morning. I love spending my morning time in the garden with a cup of tea.

As much as I love food, nature is my second biggest passion (and decorating home is my third). Over the years, I've developed true interest in gardening. Earlier my world revolves around social media, movies, job. I was not aware of things that truly matters in life. I'm happy that I recognize the things that values me the most today but I feel it's a learning process.

Where flowers blooms, so does hope.

While talking about flowers, marigolds are the first flowers I remember growing. Not only they are easy to grow, but they are breathtakingly beautiful. They always make you smile. I simply love the fragrance of these! This is a glimpse of our terrace garden. I have planted a lot of marigolds in my courtyard and my terrace garden. It's easy to grow them outdoors but you can also grow them indoors. I always make a beautiful marigold centerpiece and decorate my home.

Some important things to remember before planting a Marigold flower!

• Mostly grown in springs and summers.
• Need bright sunlight and proper watering.
• Generally take about seven weeks from seeds to bloom.
• Seeds can be sowed in pots or raised nursery beds.
• Can be grown in wide range of soils.
• Keep pest away (I always grow them with basil and tomatoes).
• Do not need a lot a fertilizer either.
• Poor soil can also be benefited by adding in the organic granular fertilizer. 
• You just need to prepare the soil by digging down 5-6 inches to loosen it and add the organic granular fertilizer. 

I hope you will be inspired to create your own garden.

Happy Gardening!
Namaste!