Falafels!!

Falafels are a specialty of the Middle Eastern cuisine. It is pretty much the staple in the region's vegetarian snack menu options, and is largely enjoyed with a side dip of either labneh, moutabel or hummus (Arabic dips). Falafels are flattened balls made of chickpeas and are a very tasty snack, much enjoyed by one and all. Here I have a nice simple recipe for it, and trust me when I say they are incredibly tasty.

You'd need:

1 Cup soaked and cooked chickpeas [soak it either overnight or for 5 hrs, and pressure cook on medium flame for about 5 whistles]

1 Medium onion, chopped

3 cloves of garlic, chopped finely

3 tsp cumin seeds

2 tbsp parsley, chopped

2 tbsp flour

4 tbsps coriander, chopped

Salt and pepper to taste

Creating it:

Run all the ingredients [except the flour, salt and pepper] in a food processor, until it is chunky. It needs to be a thick, dry dough. Remove, and add the flour, salt and pepper. Knead together with your hands till it's all mixed up. Form lemon sized balls and flatten a bit to get the right shape. Deep fry these mini patties on a medium flame till it's golden brown. Enjoy !!!

Kaju Aloo Pulau

 For this delightful combination of Aloo and kaju you first make a garam masala featuring coconut. Then you quickly fry the seasoning, nuts and potato cubes and simmer them with rice. This is one of the tastiest ways to serve rice.

Do try it and let me know!~

Cooking time : 35- 40 minutes

Serves- 4-5

 For the Garam Masala. 

5 black peppercorns

6 whole cloves

2-inch piece of cinnamon stick

1/2 tbsp of coriander seeds

1tsp cumin seeds

1 tbsp sesame seeds

2tbsp fresh or dried coconut. 

For the Rice :

 ! cup of basmati rice or other long grained white rice

2 tbsp ghee or vegetable oil

1/2 cup  raw cashew halves or bits

1 tsp fresh scrapped ginger root

1-2 tsp of minced hot green chillies

1/2 tsp cumin seeds

1/2 tsp of mustard seeds

8-10 curry leaves

1 large onion finely chopped

1 large boiled potato (to be peeled and cut into cubes)

1/2 tsp of turmeric 

1 tsp of salt( as per taste)

2-2 1/2 cups of water

1 tbsp butter or ghee

3 tbsp of fresh or dried shredded coconut for garnishing

2 tbsp minced fresh parsley or coarsely chopped coriander for garnishing. 

To make the Garam Masala :

  

1. Combine the peppercorns, whole cloves, cinnamon stick,coriander seeds and cumins seeds in a small heavy tadka kadai. Place over low heat  and, stirring occasionally, roast for 4-5 minutes or until the cumin seeds darken one or two shades.

2. Remove from heat. Place all the ingredients, including the sesame and coconut in a grinder and reduce them to powder. transfer to a smal cup and set aside. 

To cook the Potato rice. 

1. If basmati rice is used ,clean, wash,soak and drain. 

2. Heat the Ghee or vegetable oil in a heavy pan or cooker, over moderately  low heat until its hot but not smoking. fry the cashew nuts until golder brown and keep aside. 

3. Now raise the heat to moderately high and add the ginger root, green chillies,cumin seeds and black mustard seeds. fry until the mustard seeds turn gray and sputter and pop. Drop in the curry leaves and fry for a few seconds. Immediately add the onion, roast till it turns brown. Now add the potato and stir fry for 5- 7 minutes or until the potato is golden brown.

4. Add the rice,turmeric and salt.  fry for 1-2 minutes. Add the water, Garam masala and cashews. Raise the heat to high and quickly bring to a full boil. 

5. Reduce the heat to very low, cove with a tight fitting lid and gently simmer without stirring for 20 -25 minutes. or until the rice is tender and fluffy and all of the liquid is absorbed.

6. Remove from the heat and let the rice sit, covered,for 5 minutes to allow the fragile grains to firm up. Pour in 1 tbsp of butter or Ghee, fluff with a fork and serve pipping hot, each serving garnished with coconut and coriander.