Falafels

I had a sudden craving for falafels and seeing a friend post pictures on Facebook didn't quite help the cause. I'd decided to make it over the weekend that went by in such a dizzying speed that I hardly had the time to breathe. Monday dawned and I'd made chapati and chole for lunch. A bowl of chole was left over and stuck into the fridge.

 This evening, as I was coming back from work, I suddenly remembered the chole. Why not, right?

This is what I did. Mashed the chole in a blender. It already had all the spices and salt; so I really didn't need to add anything extra. For the binding, I added some whole wheat flour and blended into a nice sticky dough. I made little balls out of those and fried them in oil. So simple, is it not?

I enjoyed this with a bit of horseradish sauce and some thick curd. 

This also reminds me of a dish that S made when I was stuck in the salon for a few hours. Previous day's paneer masala was ground in the blender, mixed with some rice flour for binding and deep fried into cutlets. It was delicious, especially after the grueling beauty treatments in the salon. :) :)

What better way to use up leftovers!

PS: As I was frying the falafels, I also rolled a small chunk of the dough into a thin parantha and cooked it in the tava. The result was just fabulous.

Falafels

The falafel parantha ;-)

Read More

What's for lunch

It's a question that stumps me every day. I'm decent at decision making, especially at work,  but when it comes deciding clothes or menu, I am stuck. I look up to S or R for support, and then have never failed me.

Today was one of those days when I was just so exhausted and despite having a fully stocked fridge, was just not able to get myself to make an interesting dabba. As I rummaged through the fridge, I did find a bowl of left over sprouts salad.

The sprouts salad was made by tossing together 100 gm of boiled sprouts, 1/2 finely chopped onion, 1/4 finely chopped capsicum, lots of coriander and a little salt.

This was very easily converted into sabzi, by simply heating oil, seasoning with jeera, 1 finely chopped tomato, 1/2 tsp ginger garlic paste, and dumping the salad into the kadai, and cook covered for about 10 minutes !

Squeeze a few drops of lemon and we now have a good healthy sabzi to eat with hot soft chapatis. I don't have a picture of this, as I was too lazy to do one, when I finished cooking. So may be another day !

Happy lunch-boxing !

Read More