Say Cheese! 


Masala Omelette Grilled Cheese 

About a month ago, I asked a bunch of my near an dear ones to help me list a few classic recipes that would be fun to makeover, the good karma way! I got a long list of challenges ahead of me, but one particular dish stood out for obvious reasons. A classic grilled cheese sandwich! Everyone loves it and everyone has their very own version of it. Unfortunately I never had one of my own, so seemed like an appropriate place to start. 

I’m not much of a carboholic so first thing I did was upped the protein content. Then I added a lot of desi tadka because in case you haven’t figured it out yet, that’s what I do. Hope you enjoy this healthy (er) version of the classic that you could probably enjoy for breakfast, brunch, lunch, snack or dinner! 

Ingredients 

  • 2 Large eggs
  • 2 tbsp chopped onions 
  • 2 tbsp chopped tomatoes 
  • 1 tsp grated ginger 
  • 1 tbsp chopped cilantro 
  • Chopped green chili according to taste 
  • 1 tsp each of paprika & cumin powder 
  • Sat & pepper to taste 
  • 2 slices whole wheat/ multigrain bread
  • Butter to spread + butter to pan fry
  • Green coriander chutney (optional) 
  • Oil to pan fry
  • 1/4 to 1/2 cup Cheese of ur choice ( I used an Italian blend by Kraft) 


Preparation

  1. Crack the eggs in a mixing bowl. Whisk in the onions, tomatoes, ginger, cilantro, chilies, spices & seasoning.
  2. Cut off the crusts from the bread slices. Spread some butter and chutney. Add the cheese on top of a slice and sandwich it with the other slice and set aside. 
  3. Heat some oil and butter in a frying pan. 
  4. Add the eggs and spread it out to form a large, thin omelette.
  5. While it’s still mostly liquid, place the sandwich down in the middle.
  6. Once the edges of the omelette start to come lose, start wrapping them around the sandwich to make a nice package. (Don’t stress if it’s not a perfect fit, no one cares.) 
  7. Flip it over and let it brown on the other side. 
  8. Slice and serve hot with ketchup & chutney! 
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The Mighty Twist 


Quinoa Upma (Instant Pot)

This one so far is my favorite transformation. I’m not an Upma kind of person. The mushiness of Upma (or sheera for that matter) never quite worked for me but the flavors are undeniably delicious. I like textures in my food, louder the better. (yes, I’m a cruncher) Swapping the semolina with the graininess of quinoa, best decision ever. The healthy part is an add-on and totally unintentional (ok, maybe not entirely). Thanks to the Instant Pot, it’s pretty quick and it would be quite a shame not to try it. For those of you who don’t possess this magical equipment, holidays are coming right up (Hint)! You could always cook this the old fashioned way on the stove. Of course it’ll take a few minutes longer, but it’s well worth the effort. 


Ingredients 

  • 1 tbsp ghee
  • 1 tsp each of cumin, mustard & fenugreek seeds
  • 1 tbsp each of Urad & Chana dal 
  • 1 pinch asafoetida 
  • 7-8 curry leaves 
  • 1/2 red onion (or 1 small red onion), chopped 
  • 1 inch piece of ginger, grated 
  • 1 cup Quinoa (I used tricolor)
  • 2 cups water 
  • Salt to taste 
  • 1 tbsp paprika powder 
  • 1 tsp cumin powder 
  • 1/2 tsp turmeric powder 
  • 2 tsp sugar
  • 2 tbsp oil for tempering
  • 1-2 green chilies, chopped (optional)
  •  5-6 cashews, halved (optional)
  • 1/2 cup chopped cilantro 

Preparation 

    1. Set the Instant Pot on Sauté mode. Heat the ghee and fry the seeds & dals. 
    2. Add the asafoetida & curry leaves.
    3. Add the onions and fry until golden brown. Add the ginger and stir for half a minute.
    4. Add the quinoa and lightly roast it for 3-4 minutes. (Don’t skip)
    5. Add the water. Add the salt, spices & sugar. This is your chance to do a taste test. Adding more salt once this is cooked is not really logical if you ask me (You sort of are!) 
    6. Cover the lid, seal. Set the Instant Pot on rice mode. 
    7. As soon as the timer goes off, quick release and fluff with a fork. 
    8. Heat the oil for tempering, and fry the cashews and chilies. 
    9. Once it starts to turn brown, scoop out the cashews and chilies using a slotted spoon and garnish the quinoa with them leaving the oil behind. (I just don’t think any more fat is required.) 
    10. Add cilantro & serve warm! 

    Go Fish!


    Steamed Thai Glazed Instant (Pot) Salmon 
    Two of my absolute favorite things coming together. Fish & the Instant Pot! Steamed fish is my go to dinner when I’m trying to drop those couple lbs in a hurry. It’s also my 6 year old’s favorite so it’s quickly becoming a once-a-week thing. (Which is rare in my house since I hate food on repeat-mode) But when you consider how quick this dinner recipe is, it’s a no brainer. But here’s my quick fix for that no-repeat-mode thing, I keep changing the marinade. I also tend to change the side dishes a lot, so it’s basically a whole new meal each time. 


    Ingredients 

    • 1 medium to large filet of fresh Salmon 
    • 2 tbsp soy sauce 
    • 2 tbsp sesame oil 
    • 2 tbsp lime/ lemon juice 
    • 2 tbsp peanut butter powder ( or peanut butter)
    • 1 tbsp honey 
    • Cilantro (for garnish)
    • Sriracha spice (optional but highly recommended)

    Preparation 

      1. Take a large sheet of aluminum foil and wax/parchment paper approx 2 feet long each. 
      2. Place the parchment on top of the aluminum foil. 
      3. Place the filet of salmon in the center.
      4. Top it with the soy, sesame oil, lime, peanut butter powder & honey and give it a good rub.
      5. Fold the parchment in a package tightly wrapped around the salmon. Wrap that inside the foil. 
      6. You could let this sit for 30 minutes in the refrigerator or just go ahead and steam it right away depending on the tick-tock!! 
      7. Place the trivet inside the Instant Pot. Add about a cup of water.
      8. Place the fish package on top of the trivet.
      9. Close the lid and seal. 
      10. Cook for 10-11 minutes (I did 11)  on steam mode. 
      11. Quick release and serve with your choice of   Side dish. Farro was an absolute hit btw! 
      12. I added loads of sriracha spice to mine though my 6 year old gave it a pass. 

      The Better Bite


      Chickpeas & Oats Paniyarams with Rasam spiced Queso

      South Indian food is so underrated. If I had a dollar (who counts pennies?) for each and every time someone asked me if I was from India, followed immediately by the words palak paneer  (with an accent I find very amusing) or chicken tikka masala (now that’s not even Indian food), I could probably go into early retirement. (Again) 

      Regional Indian recipes could definitely use some more FaceTime. Well, here’s me doing my bit, although this one is far from the authentic Paniyarams. But I got you to google them didn’t I? As delicious & flawless the original recipe is, mine is a bit more protein packed and whole grain forward. And the spiced queso is a result of my obsessive fusion compulsion. 


      Ingredients (paniyaram)

      • 1 can drained chickpeas 
      • 1 cup old fashioned rolled oats (soaked for about a minute & drained)
      • 1/2 onion, finely chopped 
      • 1/2 cup chopped cilantro 
      • 1 tbsp ginger and garlic paste 
      • 1 tsp  cumin powder 
      • 1 tbsp paprika powder 
      • 1/4 tsp baking soda 
      • Salt to taste 

      Preparation (paniyaram)

      1. Blend the first 2 ingredients in a grinder until smooth. (Using the minimal amount of water required) 
      2. The batter needs to be fairly thick and not runny. Add in the onions, cilantro, ginger & garlic paste and the rest of the seasonings & spices and mix. 
      3. Heat the paniyaram pan (yes, you will need one for this) 
      4. Grease the pan with oil/ghee 
      5. Add about a tablespoon of batter in each cavity and let it cook. 
      6. Once the bottom starts to get crusty, using a toothpick/ butter knife, flip these over. (Not as difficult as it sounds though 1st timers should YouTube it)
      7. FYI, these will take slightly longer than your regular dosa/idli batter paniyarams even though they might look like they’re cooked through. 
      8. Repeat the process with the rest of the batter.


      Ingredients (for rasam queso)

      • 2 tbsp all purpose flour 
      • 2 tbsp butter 
      • 1 cup milk 
      • 1 cup grated pepperjack cheese/ cheddar cheese 
      • Salt and pepper 
      • 2 tbsp rasam powder 

      Preparation (for rasam queso)

      1. In a heavy bottom saucepan, melt the butter and stir in the flour on low flame.
      2. Keep stirring and cooking till the roux turns slightly golden brown.
      3. Whisk in the milk and make sure you get rid off those lumps.
      4. Add the cheese and keep whisking.
      5. Add the seasonings & the spices, keeping it on a low flame the whole time.

       Note 1 : If you don’t have a paniyaram maker, you could always make mini dollar pancakes. Or up some fritters. 

      Note 2 : queso needs to be served immediately. It will lose the gooey consistency very quickly once off the flame and turn into a solid mass. 

      What’s in a Name!


      Green Lentils, Butternut Squash & Watercress Instant (Pot) Dal

      Is it me or has everything suddenly picked up speed? We just went 0 to no-time-to-wash-that-hair in less than a month. (Considering that my hair barely touches my shoulders, I seriously need to plan my days better) 

      No, I’m not much of a planner, and sometimes in  life, that’s seriously not such a bad thing. Like yesterday when I realized I had 4 very haphazardly mismatched ingredients in my refrigerator and I had about an hour to go before dinner but we ended up with a really nutritious dinner anyway. Necessities are absolutely the mother of all inventions, especially in my kitchen. 

      Considering how ridiculous it’s conception was, this dal is pretty darn delicious . But wait for the best part, it’s pretty versatile and can easily be disguised as vegan chili (when thick, along with some toppings), soup (by itself) or dal (if you water it down).  Super healthy and hearty and ready in less than 30 mins. You’re welcome!! 


      Ingredients 

      • 1 cup green lentils 
      • 2 tbsp coconut/olive/conola oil
      • 1 tsp each of fennel seeds, coriander seeds, cumin seeds (no need to stress if you’re missing any)
      • 1/2 onion (red/yellow) sliced
      • 1 tbsp ginger and garlic paste 
      • 1 cup chopped Butternut squash 
      • Handful of cherry tomatoes (my hands are pretty large) 
      • 1 cup chopped watercress leaves 
      • 1 tbsp each of paprika & pav bhaji / chhole masala 
      • 1 tsp each of cumin powder & curry powder
      • 1 tbsp cayenne (optional, if you’re into spicy) 
      • Salt to taste 
      • Water to cook 

      Preparation 

      1. Wash and soak the lentils for about 30 minutes.
      2. Set the Instant Pot on Sauté mode.
      3. Heat the oil, and fry the assorted seeds.
      4. Add the onions and fry until golden brown. Add the ginger and garlic paste, and mix well. 
      5. Add the squash, tomatoes & watercress and sauté for another minute.
      6. Add the soaked and drained lentils.
      7. Add about a cup of water, just enough to cover the veggies & lentils. (Mine reached the 4 cup mark in the Pot.)
      8. Add all the other ingredients, mix and cover with the lid. 
      9. Switch to Manual and reduce the time to 10 minutes while sealing. 
      10. Once the timer goes off, do a quick release and adjust the consistency to your preference. Definitely serve hot! (Whatever you might be serving it as) 

      Spice Spice Baby


      Pumpkin Spice Malpua 

      After what was possibly the hottest September in New York, it’s finally fall and I mean really fall! It’s finally in the air and I’m afraid to pack the summer clothes just in case I jinx it again. (That jacket I bought in Italy desperately needs a girls night out) 

      All these pumpkins around me are begging for some serious attention and now that I have given those apples I picked their due, it’s time to pull out the pumpkin spice trick out of my chef’s hat! 

      Navratri might be over but Diwali isn’t far behind so here’s a special fall Diwali recipe in advance. You can thank me later! 

      Ingredients (for batter)

      • 1 + 1/4 cups all purpose flour 
      • 1/4 cup evaporated milk
      • 1 tsp pumpkin spice powder 
      • 1/2 tsp vanilla extract 
      • 1 tsp fennel seeds (optional)
      • 1/4 tsp cinnamon powder 
      • 1/4 tsp baking soda 
      • Warm water to thin out the batter 
      • Oil/ ghee/ combo to fry 
      • Walnuts (chopped/crushed) to garnish 

       Preparation (for batter) 

        1. Mix all of the ingredients in a bowl except for the water. (And garnish duh!) 
        2. Slowly and gradually add the warm water till you reach the desired consistency. We are looking for a thick soupy consistency. (Think butternut squash and NOT miso soup) 

        Ingredients (for sugar syrup)

        • 1/2 cup sugar 
        • 1/4 cup water
        • Few drops of lemon juice to clarify (I don’t get the whole science behind this, if you do feel free to elaborate) 
        • 1 tsp pumpkin spice powder 

        Preparation (for the sugar syrup) 

        1. On low flame, slowly let the sugar and water combine in a saucepan, while stirring occasionally. 
        2. Once it starts to boil, add the lemon juice and spice and cook till you reach a thick syrupy consistency. (They call it the 1 string consistency, YouTube it) 
        3. Take it off the heat and set aside.

        Making the Malpuas

        1. Heat the oil/ ghee for frying on medium flame. (In a frying pan/ saucepan)
        2. Test if the oil is ready to fry with a drop of batter. If it sizzles and rises to the surface, you’re good to go. 
        3. Using a 1 tbsp measuring spoon (or something similar you can find in shape and size) drop spoonfuls of batter in the hot oil. They’ll spread out in circles (if it’s the right consistency) and rise to the top. Don’t crowd the pan, just do 3-4 at a time.
        4. Using a slotted spoon, flip these over once the bottom starts to turn golden brown.
        5. Drain, remove and dunk them in the syrup once the other side is golden brown. 
        6. Sprinkle some additional pumpkin spice if you like. Garnish with some walnuts.
        7. Preferably serve hot.

        Note: my child is not a fan of anything that’s too doughy and more importantly not crunchy enough. So my malpuas were altered to his tastes and made a lot more crispier than the original kind. (Hey, it’s all about fusion out here anyway) 

          Divine Intervention 


          Apple Pie Halwa

          It all started when we went apple picking. Trunk loads of apples and a crazy foodie family. But all’s well that ends up well. 

          Karm (my 6 year old): knock knock 

          Me: who’s there?

          Karm: Apple

          Me: apple who? 

          Karm: Ever had a mithai (Indian Sweet) that is so good for you? Well, now you can. It’s Apple Pie Halwa!!! 

          Okay so we’re working on his joke skills, but that apple Pie Halwa fact is 100 percent accurate. It’s absolutely nutritious and won’t go anywhere near your midriff. (Or that butt if you’re worried about that!) In fact I’ve upped the health quotient by adding some Hazelnuts & dates and no refined sugar was invited to this party. Did I say it’s beyond delicious, in spite of it all? Does sound truly unbelievable, but go ahead and try it yourself. This one’s a keeper if you’re looking forward to a guilt free Festive treat. 

          This Halwa was made using my new best friend, The Instant Pot. Feel free to make it on a stove, in a heavy bottom pan, but I recommend you invest in one of these magical cookers. Its Dassera after all! Happy Dassera to you and yours. 


          Ingredients 

          • 1 tbsp ghee 
          • 5 small apples (I used a whole bunch of mixed varieties, some were pretty tart), cored and cut into large chunks. Leave that skin on,  we’re going with nutritious here!!! 
          • 7-8 dates, finely chopped 
          • 1/4 – 1/2 cup honey (depending on how sweet/tart those apples are) note: I used 1/2 cup
          • 2/3 cups hazelnut meal (or crushed nuts of your choice)
          • 2/3 cups milk  (1 percent fat) 
          • 2 generous pinches cardamom powder 
          • 1 giant pinch salt 


          Preparation 

            1. Using a food processor (I used a Ninja mixer) shred the chunks of apples until they are very fine. (Resembling shredded cheese)
            2. Set the IP on Sauté mode.
            3. Heat the ghee, add in the shredded apples & dates and give it a good stir.
            4. Add the honey, hazelnut meal, and stir for a couple minutes. 
            5. Add the milk, cardamom powder and salt. Mix well and put the lid on. 
            6. While sealing, turn the IP on porridge mode and reduce the time to 5 mins. 
            7. Once the timer goes off, turn it off and do a Quick Release. Open the lid and give it a good stir.
            8. Switch back to the sauté mode and cook while stirring for additional couple minutes until you get the right fudgy consistency. 
            9. Enjoy! 

            Products 👇🏻

              https://m.ninjakitchen.com/blenders-food-processors/?utm_source=google&utm_medium=cpc&utm_campaign=NJA_BLDR_GGL_DESK_Brand_Agnostic_Primary_EXT&gclid=EAIaIQobChMI_fL-zMrN1gIVCAlpCh0SawuEEAAYASAAEgK7dfD_BwE&gclsrc=aw.ds
              http://instantpot.com 
              https://www.organicvalley.coop/products/milk/lowfat-1-milk/lowfat-1-milk-pasteurized-gallon/

              Power packed 


              Chocolate Almonds Crunch Protein Bars

              Full disclosure: This one was a complete accident. I really ran out of protein bars. That almost never happens. I panicked. No im not addicted or anything, they’re just really really convenient when you have a 6 year old and have a jam packed day ahead of you. Also after all that boxing, the muscles do need a great deal of nourishment.

              So I ransacked my pantry (don’t laugh, I do have a shelf we call pantry, perks of living in Manhattan) and put together a jumbled up batch of mushy, crunchy, chocolatey goodness with nothing but the best ingredients I could lay my hands on. My body after all! 

              Note 1: Since I did a lot of mixing haphazardly, feel free to add or subtract some ingredients if you think the final consistency seems off.

              Note 2: Since I used melted chocolate as a base, I do have to store these in my refrigerator. Unless you’re a pro and can temper your chocolate. (YouTube it)

              Ingredients

              • 3/4 pack nestle toll house Dark Chocolate chips, about 6 oz
              • 1/8 cup coconut oil
              • 1/2 cup puffed brown rice (substitute with Kellogg’s all bran buds)
              • 1/2 cup bob redmills superfine almond meal
              • 2 scoops sunwarrior vanilla raw protein powder
              • 1/4 cup honey
              • 1/2 cup (approx) Silk coconut/almond milk

              Preparation

              1. Line a 8″ square cake tin with parchment paper (don’t skip the parchment, never skip the parchment)
              2. In a microwave safe bowl, melt the chocolate chips using 20 second blasts, stirring after each round. (Don’t get lazy)
              3. Add in the coconut oil and stir thoroughly.
              4. Pour this in the prepared tin and spread out in an even layer with a spatula.
              5. Spread the brown rice evenly on top and gently pat them down using the back of a spoon, so they get embedded in the chocolate without crushing them.
              6. In a separate bowl, mix in the almond meal, protein powder & honey and gradually add the milk of your choice till you get a slightly dry dough like consistency. NOT BATTER . Don’t dump in the entire milk contents unless u need it.
              7. Once you get a dry dough, spread it out on top of the rice and chocolate. Press it down to cover the entire surface evenly.
              8. Chill in the refrigerator for about half an hour.
              9. Once it’s hardened, transfer it (tugging gently with the parchment) onto a cutting board. Cut in squares, and store in an airtight container in the refrigerator.
              10. Don’t forget to thank me!!

              Products 👇🏻

              https://sunwarrior.com/store/?utm_source=google&utm_medium=cpc&utm_campaign=branded&gclid=CMHr_8_2x9YCFQeHswody6sLJA

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              https://silk.com/products/original-coconutmilk

              It’s All about that Base! 


              Pulled Tamarind Instant Pot Chicken 

              Okay, two words! Instant Pot. This magical piece of equipment has been making my life a whole lot easier since June 2017! With school back in action and me, mostly glued to my oven, it’s been a very welcome change. 

              While my foodie first grader (wow, when did that happen?) loves to try out new and exotic dishes, he wasn’t always so adventurous and I did what any warm blooded mother would do to change that situation. I manipulated! And I’m not even sorry. 

              For months I used a very simple chicken recipe that he loves, and served up a variety of fakeout meals. Same chicken wrapped up with some pickled veggies as Kathi rolls, or sometimes served as a slider with some lettuce & tomatoes. 

              Thanks to instant Pot, now the chicken recipe has gotten a lot more tender and flavorful and the kiddo is clearly not complaining. It’s also pretty healthy considering there are no heavy fats involved. (No my child is skinny but I like to eat what he eats) Hope you enjoy this recipe as much as we do and maybe come up with your very own fakeout dish to go with it! 

              Ingredients (marinade)

              • 8 pc chicken thighs, skinless & boneless 
              • 1/2 cup nonfat yogurt 
              • 1/2 tsp cumin powder 
              • 1/2 tsp turmeric powder 
              • 1-2 tbsp paprika 
              • 1-2 tbsp curry powder 
              • 2 tbsp Tamarind extract 
              • Salt 
              • 2 tbsp lime juice
              • 1 tbsp fennel seed powder 
              • 1 tbsp Chaat masala 
              • 2 tbsp ginger-garlic paste 

               Ingredients (for pulled Tamarind Chicken)

              • 2-3 tbsp oil
              • 1 tsp white mustard seeds (optional)
              • 1 tsp shahi jeera (or regular) 


              Preparation 

              1. Marinate the chicken in all the marinade ingredients.
              2. Let the chicken marinate in the refrigerator for about 1-2 hours. 
              3. Turn the Instant Pot on Sauté mode. Heat the oil and fry the seeds. 
              4. Add in the marinated chicken and let it cook in an even layer for a couple minutes on each side. 
              5. Add one cup of water. Seal the lid. Cook for 15 mins on meat/poultry while sealing. 
              6. Quick release once the beeper goes off. 
              7. Cook for additional 5 minutes on Sauté mode without the lid.

              Note: Serve as kathi rolls, sliders, tacos, stuffed in dosas or anyway you or your family likes. 

                Products and Places 👇🏻

                http://m.wholefoodsmarket.com

                https://usa.fage/yogurts/fage-total-plain#fage-total-0

                https://www.mccormick.com/spices-and-flavors/herbs-and-spices/spices 
                http://instantpot.com

                Desi Flamenco 


                Samosa Chaat Empanadas

                More often than not, if you’re going to an Indian Dinner party, chances are you’ll be greeted by a friendly face called “samosa”! It could be baked or fried, mini or Punjabi jumbo style, homemade or takeout, veggie or meat, the list is endless. But the samosas are always around. They’re versatile, easily available, easy to serve and as global as the French fries! Everybody knows samosas and everybody loves samosas, including me! 

                What I don’t love, is being predictable. If I must serve samosas as my appetizers, the least I could do is change the packaging. So while my samosas are excited to get a makeover, good old Empanadas could surely use some newer vegetarian stuffing options! The fact that these are baked, is just a cherry on top. Technically it’s pastry dough on top, but you know what I mean. Besides they look so gorgeous, you’re definitely about to up your appetizer game. 

                Ingredients (for potato mixture)

                • 4-5 small potatoes, boiled (I nuked mine in the microwave for 6 minutes in a microwave safe bag)
                • 1-2 tbsp oil for tempering 
                • 1 tsp cumin seeds 
                • 1/2 tsp fenugreek seeds
                • 1 tsp fennel seeds 
                • 5-6 curry leaves (optional)
                • A pinch of asafoetida (optional)
                • A pinch turmeric powder 
                • 1 tsp paprika 
                • 1 tsp curry powder 
                • 1 tbsp ginger-garlic paste
                • Salt 
                • Splash of lime 


                  Preparation (for potato mixture)

                    1. In a large bowl, add the salt, turmeric, curry, paprika powders and ginger-garlic paste to the boiled and peeled potatoes and roughly mash them down using a fork. 
                    2. Heat the oil in a small saucepan. Add the seeds, curry leaves and asafoetida and fry. 
                    3. Take it off the heat and pour it over the mashed potatoes. Add the lime juice. Mix well and set aside. 

                    Ingredients (for instant Chhole)

                    • 1 tbsp oil 
                    • 1 tsp cumin seeds 
                    • 1 tbsp tomato paste 
                    • 2 tbsp pomegranate seeds powdered 
                    • 1 + 1/2 tsp turmeric 
                    • 1/2 tsp cumin 
                    • 1 tsp paprika  
                    • 1 tbsp Chhole masala  
                    • salt  
                    • splash of lime  
                    • 1 can garbanzo beans (drained) 

                       Preparation (for instant Chhole)

                      • Add all of the ingredients above in a large saucepan in the order as specified. 
                      • Add upto 1/4 cup of water after adding the garbanzo beans so that the mixture can coat evenly.
                      • Cook for about 5 mins until the mixture is dry. Then set aside to cool.

                      Ingredients (for the dough)

                        • 2 cups all purpose flour 
                        • 1 tsp baking powder 
                        • 1 tsp salt
                        • 1 tsp curry powder 
                        • 1/2 tsp ajwain seeds 
                        • 1/4 cup chilled butter, cut into cubes 
                        • 1/2 cup ice water (approximately) 
                        • 1 egg, beaten for egg wash (optional)


                        Preparation (for the dough)

                        1. Add the first 5 ingredients into a large bowl.
                        2. Rub in the butter using the fingertips.
                        3. Gradually add the iced cold water till the dough comes together. (Depending on the flour you use, the altitude you’re at and a lot of other factors, the water amount could fluctuate, so add very little at a time) 

                        Assembling the Empanadas (See the pictures)

                          1. Preheat the oven to 400 degrees F.
                          2. Line 2 baking sheets with parchment paper.
                          3. Divide the dough into 12 equal portions.
                          4. Roll out each of these in a circular disc of approximately 3 – 3+1/2 inches.
                          5. Add a dinner spoonful of potato mixture on the bottom half of the rolled out dough circle. Make sure to stay about half an inch away from the edges. Flatten the mixture.
                          6. Add a dinner spoonful of chhole on top of that and flatten.  
                          7. Fold the top of the circle over onto the bottom, aligning the edges as you do so, forming a semi circle.
                          8. Crimp the edges, pressing down with a fork.
                          9. Spread them out on the lined baking sheet as you repeat the process with the remaining pieces.
                          10. Brush the tops lightly with the beaten egg. This gives a nice glossy finish once baked but it’s optional in case you don’t eat eggs. 
                          11. Bake in the oven for 35-40 mins, rotating the sheets halfway through for even baking. 
                          12. Serve with green chutney. 

                          Products 👇🏻

                            http://kerrygoldusa.com/products/
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