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A healthy breakfast a day Keeps you going till mid-day! 😋 So here’s my recipe for Poha and Muesli. **Ingredients:- 1 cups Poha Salt as per taste 1 tablespoons Oil 1/2 teaspoon Mustard seeds 5-6 Curry leaves 1-2 Green chillies chopped /slit 1/4 cup Peanuts 1 Onion , finely chopped 1 1/2 teaspoon Turmeric powder **Directions to prepare Poha:- Clean and wash red rice poha and soak it for a minute along with little salt. After a minute, strain the poha and keep it aside. In a pan or kadai, heat oil. Add mustard seeds and allow it to crackle. Add curry leaves, green chillies and fry for another few seconds. Add peanuts and fry until it’s golden in colour and doesn’t get burnt. Add onions and sauté until they turn soft and pink. Add turmeric, lemon juice and salt, mix well and cook for another 30 seconds. Now, add strained poha, and mix, cook for another minute only. Garnish kanda poha with coriander leaves 5-Minute Muesli Recipe **Ingredients:- 1 cup rolled oats ½ cup raw sliced almonds ½ cup raw sunflower seeds ½ cup dried cranberries ½ cup chopped dates Pomegranate arils garnish **Directions to prepare Muesli:- In a large bowl, toss together all ingredients until combined. Store in an airtight container. Stire together muesli and milk or yogurt . Keep the bowl covered and refrigerated for minimum 30 minutes Add some pomegranate or diced fresh fruit to your muesli just before serving. #chef #cheflife #chefakankshakhatri #breakfast #breakfastideas #coffee #muesli #milk #food #foodporn #foodphotography #foodie #chefsofinstagram #foodlover #cuisine #recipe #instafood #instadaily #instagood #instapic
“Amritsari Chole” Sundays at home almost always meant chole chawal. So cooking this definitely takes me down the memory lane: that aroma of home-made spices and whistles from the cooker. Here's my sunday favourite recipe for you all! •Ingredients:- 1 1/2 cups Kabuli chana 1 large sized red onion, finely chopped 1/2 cup tomato puree 2 tablespoons channa masala powder 1 teaspoon pomegranate seeds, crushed salt, as per taste 1 teaspoon red chili powder 3 green chilies 3 tablespoons oil 1 bay leaf 3 black cardamom 2 tablespoons kasuri methi 2” inch ginger, julienned (some more for garnishing) 1 black tea bags, soaked in 1/2 cup hot water coriander leaves for garnishing •How to cook Chole / Kabuli Chana Rinse chickpeas 3-4 times and soak in enough water for 8-10 hours or overnight. After 8-10 hours, drain out the excess water and rinse them again with fresh running water in the morning and set aside. Add rinsed chole with water to a pressure cooker along with salt and tea bag & pressure cook on medium heat for 6 whistles or until chickpeas are softened. Let the pressure come off completely before opening the lid. Remove tea bag • Directions to make Amritsari Chole: Heat oil in a pan over medium heat. Once hot, add bay leave, black cardamoms, and cloves to the oil. Sauté them for few seconds until they are fragrant. Now add red onions, and sauté for 5 minutes till they turn golden brown. Add tomato puree, salt, slitted green chilies and red chili powder. Mix well & cook for about a minute Add chana masala powder, dried mango powder (Amchur ), anardana and mix well. cook for 5 minutes. Add cooked chole , kasuri methi, sliced ginger and mix well. Add water if required** Cook covered for 20 minutes on medium-low heat. Remove from heat and cover for 5 minutes. Your Amritsari chole is ready. #chef #cheflife #chefakankshakhatri #amristar #chole #foodie #food #foodporn #foodphotography #recipe #foodlover #instadaily #instagood #instamood
So what’s for dinner tonight?? I have given a delicious twist to our good ol’ chickpeas and made this yum Chole Malabar Curry. Here’s the recipe:- INGREDIENTS:- * 2 medium tomatoes , purée * coconut oil, for frying * 2 small onions, diced finely * 2 large garlic cloves, diced finely * 2 ” piece of ginger, peeled and diced finely * 1 tsp black mustard seeds * 2 red chilli , dried * 24 curry leaves * ½ tsp fenugreek seeds * ½ tsp turmeric * 1½-2 tsp chilli powder * 2 tsp ground coriander * ½-1 tbsp tamarind paste * 1 cup full fat coconut milk * ½ small cauliflower, divided into florets * 1/2 cup fresh spinach * 1 cup cooked chickpeas * sea salt, adjust to taste * 2 tsp sugar * Malabar parotha /rice, to serve * toasted cashews, to serve * fresh coriander, garnish METHOD 1. Heat up 2-3 tbsp of oil in a large frying pan that you have a lid for. Once the oil is hot, add 1/2 tsp mustard seeds,curry leaves,all of the fenugreek seeds and ginger. Stir-fry for a few seconds. 2. Decrease the heat to medium and add diced garlic and onion to the pan. Fry gently (stirring from time to time) until onion softens and turns dark golden. 3. Add all the dry spices to the pan . Stir-fry for about 30 seconds. 4. Add blended tomatoes to the pan. And then add tamarind paste. 5. Simmer until slightly reduced and you can see oil separating from the sauce. Season with salt. 6. Add ¼ cup of water to the sauce and put cauliflower in the sauce. Cover with a lid and simmer for about 5 minutes Add coconut milk and allow the sauce to come to a simmer again. Finally drop in cooked chickpeas and fresh spinach. Check and adjust the seasoning. 7. Tempering- In a small pan, heat 1 tablespoon of oil to temper the spices. Add remaining mustard seeds, dry red chilli and curry leaves to the hot oil and fry for about 10 seconds (until fragrant and mustard seeds start to pop), then tip tempered spices into the curry. 8. Serve with parotha / rice, garnish with toasted cashews and fresh coriander. And the ever easy last part of making and tagging! Don’t forget. #chef #cheflife #chefakankshakhatri #chole #chickpeas #curry #recipe #chefsofinstagram #foodie #foodporn #foodphotography