Stuffed Falafel

By CHEF PRANAV JOSHI

From Budget Kitchen

Prep: 8 hours

Cook: 10 minutes

Method: Easy

Course: Snack

Type: South Indian

Key Ingredients:

Most of us are well acquainted with falafels, so now try these stuffed ones – just delicious

Ingredients

Chickpeas (kabuli chana), soaked overnight ½ cup
Cumin seeds 1 tsp
Red chilli powder ½ tsp
Garlic, minced ½ tsp
Fresh coriander leaves, chopped 1 small bunch
Small red onion, finely chopped 1
Lemon juice, freshly squeezed 1 to 2 tbsps
Fresh breadcrumbs 2 to 3 tbsps
Salt to taste
Oil to deep-fry
Filling
Hung yogurt 2 tbsps
Fresh coriander leaves, chopped 1 tsp
Green chillies, chopped 1 tsp
Roasted chana powder 1 tbsp
Fresh mint leaves, chopped 1 tsp
Salt to taste

Methods

Drain the soaked chickpeas on a kitchen towel or leave in a colander with a suspended base. It is important drain out as much as moisture as possible.
Transfer the chickpeas into a grinder jar, add cumin seeds, red chilli powder, garlic, coriander leaves, red onion, lemon juice, breadcrumbs and salt and grind till smooth.
Transfer the mixture into a bowl, divide into small equal portions and roll into balls.
For filling, take hung yogurt in another bowl, add coriander leaves, green chillies, roasted chana powder, mint leaves and salt and mix well.
Take each chickpea ball in your palm and spread into a roundel, keep 1 tsp of the filling mixture in the centre, bring the edges together and shape into a small patty.
Heat sufficient oil in a kadai, slide in the patties and deep fry till golden. Drain on absorbent paper.
Arrange on serving platter and serve hot with a sauce of your choice.

Aate ka Choorma

By CHEF PRANAV JOSHI

By Budget Kitchen

Prep: 30 minutes

Cook: 10 minutes

Method: Easy

Course: Snack

Type: South Indian

Key Ingredients:

Whole wheat flour
Semolina
Ghee
Milk
Powdered sugar
Cashewnuts
Almonds
Raisins

This is generally served along with Rajasthani dal and baati

Dal ka Shorba

By CHEF PRANAV JOSHI

By Budget Kitchen

Prep: 30 minutes

Cook: 40 minutes

Method: Easy

Course: Snack

Type: South Indian

Key Ingredients:

Split red lentils (masoor dal)
Onions
Garlic
Red chilli powder
Curry powder
Tomatoes
Fresh coconut
Fresh cream
Lemon juice

Very nutritious and quite filling too – make it when it is raining heavily and feel satiated

Kaddu aur Kale Chane ki Curry

By CHEF PRANAV JOSHI

By Budget Kitchen

Prep: 8 hours

Cook: 30 minutes

Method: Easy

Course: Snack

Type: South Indian

Key Ingredients:

Red pumpkin
Brown Bengal gram
Garlic
Ginger
Onion
kokum paste
Coconut milk
Turmeric powder
Red chilli powder
Coriander powder
Fresh coriander leaves

A very tasty pumpkin and gram curry that can be best enjoyed with rotis or parathas

Ingredients

Red pumpkin (kaddu), diced 500 gms
Soaked overnight and boiled brown Bengal gram (kale chane) ½ cup
Oil 1 tbsp
Garlic, chopped 1 tsp
Ginger, chopped 1 tsp
Medium onion, chopped 1
Kokum paste 2 tbsps
Coconut milk 1 cup
Dry spices
Turmeric powder ½ tsp
Red chilli powder 1 tsp
Coriander powder 2 tsps
Salt to taste
Fresh coriander leaves, chopped 1 tbsp

Methods

Heat oil in a non-stick pan, add garlic, ginger and onion, mix and saute for 3 minutes or till soft.
Take turmeric powder, red chilli powder, coriander powder and salt in a small bowl, add 3 tbsps water and mix well. Add this paste to the pan and mix well.
Add pumpkin and mix till all the pieces get coated with the masala. Add 2 cups water, bring to a boil, cover and simmer on medium heat for about 10 minutes or until pumpkin is soft.
Add brown Bengal grams, kokum paste and coconut milk, mix well and cook for 2 minutes or till the mixture comes to a boil.
Transfer into a serving bowl, garnish with coriander leaves and serve hot.