• 1 cup chickpeas - soaked overnight or for 5-6 hours ( you could use canned as well )
• 1 onion - finely chopped
• 3 tomatoes - chopped
• 1 green bell pepper - finely diced
• 1 zucchini - finely diced
• 1 carrot - finrly diced
• 1 tsp grated ginger
• 1/2 tsp turmeric
• 2 tbsp Harissa Paste
• 1 tsp dried thyme
• 1 tbsp olive oil
• Salt as per taste

Method:

• Pressure cook chickpeas until cooked
• Heat oil in a heavy bottomed pan, add ginger, turmeric, & saute for 20 secs
• Add onions & saute till they turn transparent. Add chopped tomatoes & saute for another couple of minutes
• Add diced carrots & cook for a couple of minutes adding 1/2 cup water
• Add bell pepper & zucchini & add another cup of water, cover with a lid & cook on medium flame until the vegetables are cooked but are crunchy as well
• Add cooked chickpeas & stir in 2 tbsp Harissa paste & cook on low flame for 5 minutes. Add salt as per taste.
• Sprinkle dried thyme & serve HOT with any bread of your choice

Can be enjoyed as a soup or can be served with steamed HOT rice.

Enjoi !!!

For Harissa Paste:

You Will Need:

• 3 red chillies
• 2 cloved of garlic - minced
• 1 tsp cumin seeds
• 1 tsp coriander seeds
• 1 tbsp olive oil
• Salt

How To:

• Soak 3 red chillies for about 2 hours in water
• Blend together, soaked red chillies, cumin seeds, coriander seeds, 2 cloves of garlic & salt with 1 tbsp oilve oil in a food processor into a smooth paste.

NOTE: You can make large quantities of this paste & freeze it in an air-tight container.

We had ours with some garlic bread & immensly enjoyed it. I was taken by surprise, watching my 'picky-eater' husband relish this. And, he didn't seem to mind taking more than 2 helpings :) So, this has got to be really really tasty. So, I am gonna make this again.

What I really liked about this stew is that these spices so common in our Indian kitchen are put together so beautifully that it perfectly fits into the comfort food category. This one is sure to lift your spirits on a dull day.

Enjoy your bowl today !!!

• 3 Bananas ( any variety ) - cut into round chunks
• 2 tbsp grated jaggery
• 2 tbsp grated coconut
• 2 tbsp almonds - chopped

Method:

• Mix in banana chunks, grated jaggery, grated coconut in a large bowl
• Garnish with chopped almonds
• Chill for 30 minutes before serving

Enjoi !!!

If you want to cut down on custard & sugar in fruit salads, then this is for you ..

This one does taste different from the regular fruit salads. The slight sweetness from jaggery & creamy coconut coats well with banana & chopped almonds add a nice cruch. I sometimes have this as an evening snack too ..

NOTE:

• Serve as a dessert topped with vanilla ice cream.
• Though, traditional Rasayana calls for bananas, you could add other fruits like apple, pineapple, orange, grapes etc. to this
  

• 1 cup long grained Basmati Rice
• 1 onion - cut into thin strips
• 1 tomato - chopped
• 1 green bell pepper - cubed
• 1 potato - cut into thin stris
• 1 carrot - cut into round discs/long strips
• 1 cup cauliflower florets
• A handful of green peas - fresh/frozen
• 1 tsp whole Garam Masala
• 1 tsp cumin seeds
• 2 Bay leaves
• 1 tsp ginger-garlic paste
• 2 tsp Pav Bhaji Masala - Any Brand
• 1 tsp Garam Masala
• 1 tsp Kitchen King Masala - (Optional)
• 1 tsp lemon juice
• A handful of finely chopped cilantro - For garnish
• 2 tbsp Desi ghee
• Salt as per taste

Method:

• Clean rice in several changes of water & drain & keep aside for 15 minutes
• Heat a tsp of desi ghee in a heavy bottom vessel & fry rice until fragrant & keep aside
• Cook rice in a pot or pressure cooker such that each grain is separate. Keep aside to cool
• Heat ghee in a griddle or a heavy bottomed pan, add cumin seeds & bay leaves
• Once they pop & splutter, add whole garam masala & ginger garlic paste & saute for a minute
• Add chopped onions, & saute till they turn pink.
• Add chopped tomatoes & Pav Bhaji Masala, cook till oil separates
• Add chopped carrots, potatoes & cauliflower & cook with very little water until half done.
• Add chopped bell peppers & green peas & cook on medium heat till done.
• Add cooked rice,lemon juice, salt, garam masala & kitchen king masala & fluff with fork, on low heat.
• Garnish with chopped cilantro & serve with raita

Enjoi !!!

Last week was one such day when I was at my laziest best. Having skipped breakfast, I was too hungry to have eaten those bits n bobs. I had some leftover broccoli florets lying in the refrigirator for nearly a week. With some sundried tomatoes & fettuccine pasta, I whipped up this quick meal.

Here's how I made it,

You Will Need:

• Fettuccine Pasta - 300 gms
• 1 cup Broccoli florets
• 2 tbsp sun dried tomatoes
• 2 tsp lemon juice
• 1 tsp - black pepper powder - coarsely ground
• A pinch of turmeric
• 2 tbsp olive oil
• Salt as per taste
• 1 tsp Lemon zest for garnish (optional)

Method:

• Cook Pasta in a huge pot of heavily salted water as per package instructions for about 8 minutes or until cooked. Do Not overcook the pasta. Drain & keep aside
• I added a pinch of turmeric to the boiling water for that bright yellow color. I know it sounds crazy to add turmeric in an Italian dish, but well, it did look bright
• Heat olive oil in a heavy bottomed pan & saute broccoli until tender. The florets must retain their cruch.
• Add sundried tomatoes & pasta. Add in lemon juice & black pepper powder & toss well to combine. Adjust salt as per taste
• Garnish with lemon zest & Serve HOT.

Can be served as Pasta Salad too at room temprature.

Enjoi !!

I made these on a whim & it turned out to be great. This time around, I experimented with lemons & I wasn't disappointed. The lemon juice & zest are the highlights add a nice flavor to the dish. The lemony flavor blends well with black pepper & give broccoli a nice spicy & lemony crunch. Sun dried tomatoes add a bit of flavor from their side & binds well with fettucine. Together, it made a great dish.

This did put a satisfying end to my hunger, without much effort. I will be making this again, probably on another lazy day.

NOTE: Since Iam not a big fan of cheese, I didn't add them. You could top it with grated cheese for that creamy texture. But, It tastes great without cheese

This goes to Vaishali's , Its a Vegan World: Italian !!