Goodbye Day 14

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Evening of Day 14





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Falafel

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Falafel Ingredients 2 cups  dried chickpeas (Do NOT use canned or cooked chickpeas) 1 cup  fresh parsley leaves, stems removed 3/4 cup  fresh cilantro leaves, stems removed 1   small onion, quartered 7 – 8  garlic cloves, peeled Salt to taste 1 tbsp  ground black pepper 1 tbsp   ground cumin 1 tbsp   ground coriander 1 tsp  cayenne pepper, optional Oil for frying Direction (One day in advance)  Place the dried chickpeas in a large bowl filled with water to cover the chickpeas by at least 2 inches. Soak overnight for 16-18 hours (more if the chickpeas are still too hard). When ready, drain the chickpeas completely and pat them dry. Add the chickpeas, herbs, onions, garlic and spices to the large bowl of a food processor fitted with a blade. Run the food processor 40 seconds at a time until all is well combined forming a the falafel mixture. Transfer the falafel mixture to a container and cover tightly.  Refrigerate for at least 1 hou...
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Stuffed Tinda Ingredients   Tinda  1 inch  Ginger  , chopped 1/2 teaspoon  Turmeric powder (Haldi) 1 teaspoon  Red Chilli powder 2 teaspoon  Coriander Powder (Dhania) 1 teaspoon  Garam masala powder 1 teaspoon  Cumin powder (Jeera) 1/2 teaspoon  Amchur (Dry Mango Powder) 1 pinch  Asafoetida (hing) Salt  , to taste Sunflower Oil 2 sprig  Coriander (Dhania) Leaves  , chopped  Instructions To begin making the Stuffed Bharwa Tinda Recipe, heat a kadai with oil, add ginger and garlic and saute until it softens. Add all the spice powders and keep sautéing until the masala combines well. Switch off the heat. Allow the mixture to rest for some time.. In the meanwhile, peel the tinda , slit them on the top cross wise. Do the same for the rest of the tinda. Grind the mixture in the grinder to form a smooth paste and start stuffing the mixture into the cut tinda as much as possible. Heat a pressure cooker, drizzle some oil ...
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Masoor Dal

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Masoor Dal INGREDIENTS 1   tablespoon   oil   15 ml,  3/4   teaspoon   cumin seeds 1   inch   ginger   chopped 1   green chili   chopped 1/2   teaspoon   coriander powder 1/2   teaspoon  turmeric powder 1/4   teaspoon   garam masala 3/4   teaspoon   salt   or to taste 1   cup   whole masoor dal   brown lentils 2.5   cups   water INSTRUCTIONS   Heat the pan with oil. Once it's hot, add the cumin seeds and let them sizzle for few seconds. Then add the chopped ginger,  green chili and mix. Cook for 1 in til the flavour of ginger is gone. add a 1/4 teaspoon hing Add the spices- coriander powder, turmeric and garam masala. Also add the salt and mix. Cook for 1 minute. Add the rinsed whole masoor dal to the pot and toss with the masala. Then add in the water and stir. Close the pot with the lid.  Press the manual or pressure cook button and cook on high p...
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