Chana dal vada : A crunchy snack for soggy weather

Happy Indian Republic Day!

Saare jahan se achcha Hindusitan hamara.......

Chana dal vada is a perfect snack for rainy, soggy weather. Enjoy these crunchy fritters with the chutney of your choice and a hot cup of tea.

Ingredients:
Approx. 6 servings

• Yellow chana dal  - 2 cups
• Onion - 1/2 cup finely chopped
• Ginger garlic paste - 1/2 tbsp
• Green chilies - 2 finely chopped
• Fresh cilantro leaves - 2 tbsp finely chopped
• Cumin seeds - 1 tsp
• Salt as per taste
• Vegetable oil for frying

Method:

1. Soak chana dal 4-5 hours in plenty of water.
2. Drain the water. Keep 1/4 cup soaked dal aside. Grind remaining dal without adding water.
3. In a large bowl, add the above dals, onions, ginger-garlic paste, cilantro leaves, green chilies, cumin seeds and salt. Mix well.
4. Heat oil in a pan for frying vadas.
5. Take 1 tbsp of the above batter in the palm of your hand, flatten them a bit and carefully fry them in medium hot oil till they turn golden brown in color.
6. Drain vadas on the kitchen towel.

Enjoy these garma garam vadas with the chutneys of your choice.

Pinni: A traditional Punjabi sweet

Pinni is a traditional Punjabi sweet. It is usually prepared during winter in Punjabi households. It can be stored for almost a month in air tight container.

Ingredients:

Approx. 24 Pinnis

• Whole wheat flour - 3 cups
• Powdered Sugar -2 cups
• Khoya (Mawa) - 1 cup grated [optional]
• Almonds - 1/2 cup coarsely chopped
• Cashews - 1/2 cup coarsely chopped
• Clarified butter(Ghee) - 2 cups
• Cardamom powder - 1 tsp
• Milk - 3 tsp

Method:

1. In a heavy bottomed pan, heat ghee.
2. Add wheat flour and cook it on low flame.
3. Keep stirring continuously, till it becomes light brown.
4. Now add grated mawa or khoya to it. Mix well.
5. When flour is evenly browned and aromatic, add the sugar and stir for a minute.
6. Remove the pan from the heat.
7. Add the almonds, cashews and cardamom powder.
8. Transfer it to a large plate and allow cooling a bit.
9. Mix the contents well. Drizzle the milk and mix well.
10. With the above mixture, start making ping pong size balls.
11. Decorate with chopped nuts.
12. Let the pinnis cool completely, before storing them in the airtight containers.
Enjoy pinnis all winter long after your meal or as an afternoon snack.

Stuffed Jumbo Pasta Shells

An easy pasta no-stove recipe. It can be prepared before hand. You are sure to impress the guests!

Ingredients:
Approx. 6 servings

• Shredded mozzarella cheese - 4 cups
• Ricotta cheese - 1 (15 ounce) container
• Frozen chopped spinach - 1 (10 ounce) package thawed and drained
• Jumbo pasta shells - 1 (12 ounce) package cooked and drained
• Pasta sauce - 1 (28 ounce) jar
• Salt as per taste
• Freshly ground black pepper - 1 tsp

Method:

1. Cook jumbo pasta shells as directed on the package. Do not overcook them. Keep them al dente.
2. Preheat oven at 370 degrees F.
3. In a large bowl, combine cheeses and spinach; stuff into shells.
4. Line a cookie sheet with aluminum foil. Lightly grease it.
5. Apply a layer of pasta sauce in the cookie sheet.
6. Arrange stuffed shells on the layer of pasta sauce. Pour remaining pasta sauce over the shells. Cover and bake at 350 degrees F for 30 minutes or until heated through.
7. Uncover the sheet. Sprinkle some mozzarella cheese on the stuffed pasta shells and bake it uncovered for another 5 minutes, till the cheese melts and turns golden and crusty.

Enjoy warm Stuffed jumbo pasta shells with your favorite salad on the side.

Schezwan Fried Rice

Schezwan fried rice is part of Chinese cuisine. Schezwan sauce has distinct red chili and garlic flavor. Schezwan sauce is easily available at any Asian grocery store. When rice is tossed in fresh vegetables and schezwan sauce, it gets a unique spicy and tangy flavor. Enjoy this easy to follow recipe.

Ingredients:
Schezwan fried rice : For Approx. 4 servings

• Cooked rice - 2 cups
• Onion - 1/2 sliced
• Red bell pepper - 1/2 cut into strips
• Water chestnuts - 1/2 cup sliced
• Baby Corn - 1/2 cup cut in halves
• Fresh mushrooms - 1/2 cup sliced
• Fresh green beans - 1/2 cup cut in 2 inch pieces
• Cashew nuts - 1/4 cup halves
• Spring onions - 1/4 cup cut
• Schezwan Sauce - 1 tbsp
• Green chili vinegar - 1 tsp
• Salt as per taste
• Olive oil - 2 tbsp

Method:

1. In a wok or big non-stick pan, heat olive oil on medium-hot flame.
2. Add onions, water chestnuts, green beans, baby corns, mushrooms and in the very end red bell pepper. Toss together for 2-3 minutes on high heat. Now add cashews. The vegetables should be crunchy so we keep just cook, till its half done.
3. Add schezwan sauce, rice vinegar, cooked rice and salt. Add spring onion leaves and toss well.
4. Cook for 3-4 minutes and schezwan fried rice is ready to be served.

Garnish and Serving Suggestions:
Garnish with fresh spring onions and cashews. Serve hot.