Lebanese - Falafel with Hummus & Tahini

Since long this lebanese falafel was on  my to do list , but the use of lot of oil in both hummus and tahini made me hesitant to make this dish. But then this month  Rachana of secondhelpinginservice  made this dish for the  potluck-party  where  I too am a member  and  I got paired with her for this month .

So as per our party rule it was my turn to recreate this dish. I was actually happy that finally I got an excuse to make the dish which I so much wanted to make. But I also thought to go the healthy way. Rachana in her post had already given the option to either fry the falafels or make them in the paniyaram maker which I did. 

Then I took some more liberty for making hummus and tahini. As both these spreads are oil rich , I made them with water and added very little olive oil . So here is my healthy falafel  without any compromis in taste .

It tasted just as delicious as it was in a popular Lebanese Joint at Andheri ( Mumbai ) where I had had it previously. So off to my  falafel recipe with hummus and tahini. And once again a big thanks to Rachana .

Ingredients : 

For the Falafel :

2 cup....................chickpeas ( soak overnight and boil for 4 to 5 whistles )
3.........................green chillies ( crushed )
5 to 6 ................garlic cloves ( crushed )
1 tsp..................roasted cumin seeds ( crushed )
1 ......................onion ( finely chopped )
fistful.................coriander leaves ( chopped)
2 to 3 tbsp............maida
2 tbsp.................tahini sauce ( see the recipe down )
salt



Method :

Drain out the water from boiled chickpeas and reserve for making hummus.

Keep 1/2 cup chickpeas aside to make hummus .

Mash the remaining chick peas with a masher till soft without adding water.





Add all the other ingredients and make the falafel balls.






Cook them on slow flame in Erappe ( paniyaram ) maker.





This way you get to eat healthy and tasty oil free falafel.

You may deep fry the falafel balls in oil if you wish.



For the Hummus :

1/2 cup....................boiled chickpeas
3 tbsp  .................olive oil
2 to 3 ...................black olives
1/2 tsp..................roasted cumin seeds
3 to 4 .................garlic cloves.





Method :

Grind everything to a smooth paste.

Add the above reserved water if the hummus is too thick.


For the Tahini :

3 to 4 tbsp..............sesame seeds
1/2 cup .................water
2 tbsp ..................olive oil
5 to 6 ...................garlic cloves
5 to 6 .................pepper corns ( optional )





Method :

Grind everything to a smooth paste and add water if necessary .



Assembling the Meal :

2 ..................onions ( finely chopped )
2 ................tomatoes ( finely chopped )
1 dozen ......laadi paav ( use pita bread if available )
4 to 5 tbsp....garlic chutney (recipe here)





Method :

Apply hummus, tahini and garlic chutney to the paav.

Spread some chopped onions and tomatoes .

Keep two to three falafels and press the paav.

Enjoy this healthy , filling lebanese meal at the leisure of your home.

Linking this entry to  Jagruti's Potluck Party

Rajma Paneer Masala ( For The Potluck )

Nowadays I see to it that I use pulses and legumes almost daily in my diet. They are a store house of proteins and give you strength to repair the wear and tear of your body....

Rajma or kidney beans are very popular and used to make various tasty dishes. Rajma Chawal is a famous North Indian combo and tastes heavenly. I think it is favorite of almost all the North Indians. The mildly spiced Rajma curry with hot plain rice tastes just awesome.

 And so today I have made the same yummy dish for our Potluck Party Event @ - Jagruti's Cooking Odyssey

Ingredients  :

1 cup .................Rajma ( Kidney beans)
2 tbsp................whole black urad dal
200 gm .............paneer ( cut in cubes)
2 .........................onions ( finely chopped )
2 tomatoes............finely chopped
2 tbsp...................ginger garlic paste
1/2 tsp..................coriander - cumin powder
1/2 tsp.................chilly powder
1/2 tsp..................garam masala
2 tbsp...................pure ghee
salt

For the Garnishiing : 

fresh coriander leaves
onion slices


Method :

Soak rajma and urad daal in lukewarm water for 5 to 6 hours.

Pressure cook it till soft ( takes about 20 minutes or 5 to 6 whistles)

In a non stick pan heat ghee add onions and saute till golden brown.

Add ginger garlic paste and saute till the raw smell disappears.

Now add tomatoes and again saute till ghee separates.

Finally add the boiled rajma and urad.

Add all the masalas  and salt and stir till rajma is well mixed with all the masalas.

Add paneer and cook stirring carefully as to not break the pieces.

Cook for 2 more minutes .

Serve hot topped with unsalted homemade butter.

Garnish with corainder leaves and onion slices ( optional).

It goes perfectly with plain hot rice or even with chapatis.

Karwari Valachi Amti ( For Sunday Brunch )

Sundays are for being lazy, doing everything at your own pace and enjoying the day with your family. So once a while give rest to heavy and elaborate meals and try making a dish which will give you enough time to spend with your near and dear ones .

 Try making something which everyone relishes . Exactly this is the theme of  lets-brunch-on-sundays an event started by priya and veena .

 You all know today is the second Sunday of the month and so I am posting this super hit Konkani idea of brunch for you all . Hope you love this .

This dish is made with Vaal also known as Lima beans or Field beans in english and they are used for making  variety of dishes.

 But the most famous dish prepared with vaal by Maharashtrians is vaalache-birde  or Vaalachi usal.  Infact vaalache birde is a hot favorite among them and it is considered to be a special dish made for special occasions and for guests.

 Today though I am going to make a curry Karwari style meaing using garam masala ( lavang, dalchini, dhane and miri) .

This curry is very delicious and goes perfectly well with laadi paav (the bread used in pav bhaji) . It can be had for breakfast or even as a one meal dish. Or for a super delicious brunch on a lazy Sunday morning .

Sprouting of vaal is an art in itself and usually takes 2 days . So plan the recipe well in advance . You can refer here  to see the procedure for sprouting of vaals.

Ingredients :

2 cups....................sprouted vaal.
1 cup .....................scraped fresh coconut
1 tsp.......................coriander seeds
1/2 tsp...................pepper seeds
4 to 5 ...................cloves
1 inch..................cinnamon
4 to 5 .................dry red chillies
1/2 tsp.................turmeric powder
1 tbsp..................jaggery
1 tbsp.................tamarind
2 tbsp................oil
salt to taste




Method :

Soak tamarind in 1/4 cup warm water and extract the pulp.

Throw away the seeds and fibres of tamarind if any.

Heat a pan and add few 1/2 tsp oil .

Add all the spices and stir till they give out nice aroma.

Now add these spices to coconut and grind it along with turmeric, jaggery and tamarind pulp.

In a pan heat remaining oil and add the sprouted vaal.

Saute them and then add 1 cup water and let the cook for 5 to 10 minutes.

Do not overcook the vaal.

Now add the ground masala .

Adjust water and salt and give it a boil.

Garnish it with fresh cut coriander leaves and serve hot .

It tastes best with paav but can also be had with plain rice or chapatis.

Also linking it to :

lets-cook-with-coconut

Kaali Maa Ki Daal

Kaali Maa Ki Daal also known in some parts as Daal Maharani  is a delicious and wholesome dish from north. For many years I used to believe that Punjabis only eat Kaali maa ki daal, Sarson ka saag and Makke di roti since I have many fond memories of having it at my friends house regularly.  Gone are those years of inncocence and now here I am preparing this daal in my kitchen.
 It is among one of my family favourites.This daal can be found in almost all the dhabas on the northern highway and is a hot favourite amongst the travellers.
This rich and creamy daal has a fantastic aroma and tastes best with roti .


Ingredients :

1 cup.....................Rajma (kidney beans)
1/2 cup.................Saboot urad
2..........................onions (finely chopped )
1tbsp...................ginger garlic paste
1 tsp...................garam masala
1 tsp................dhana jeera pd
1 tsp..................amchoor
1/2 tsp...........turmeric powder
1 tbsp...........chilly powder
2 tbsp ............oil
salt

Method :

Soak the rajma and urad overnight and pressure cook till very soft or about 5 to 6 whistles.
Heat oil in a pan and saute onions .
When they become golden add ginger garlic paste and fry till rawness goes.
Now add all the masalas and stir fry for 2 minutes.
Finally add the cooked rajma and urad , salt and cook covered for 5 to 10 mintues.
Serve with rotis with a dollop of butter or ghee.



This entry  goes to following events 

gain-popularity event 

walk-through-memory-lane-april at myhomemantra

cookin with legumes at naliniscooking

my-event-spotlight  hosted by cuisinedelights 

celebrate-easter-event

favourite-street-food

Vaalache Birde

Vaalache birde or dalimbyachi usal  is a very popular and tranditional maharashtrian  dish loved by all . It is a must in Brahmin or CKP houses during important occasions and functions. Vaal is available in 2 varieties - safed vaal or Kadve vaal . Kadve vaal are considered to be superior in quality and taste and are mainly used for making birde.
Vaal has to be soaked in lukewarm water overnight . Then drain the water in the morning and tie them in a muslin cloth the way we tie to make paneer. After about 8 hours they will sprout porperly. Remove the skin and vaal are ready to be used for birde.


Ingredients : 

2 cups ........................soaked and sprouted vaal
1 cup..........................finely chopped onions
1/2 cup ........................fresh grated coconut
2/3 ............................green chillies
1 tsp...........................turmeric powder
1 tsp......................mustard seeds
2/ 3 ..........................kokam ( or 1 tbsp tamarind pulp)
jaggery
salt
oil

Method :

Heat oil, add mustard seeds after they splutter add onion and saute till transparent.
Add vaal, turmeric powder, jaggery , kokam or tamarind and salt.
Fry for some time and add 1/2 cup water and cook till vaal are soft and cooked.
Garnish with freshly cut coriander and grated coconut.( These are must they lend a beautiful
flavour to the dish)