Potato and Chickpea Salad

Try my easy-to-follow recipe and make delicious and creamy Potato and Chickpea Salad at home in no time!

Potato and Chickpea Salad

Every now and then I hear about a new place opening up but only recently I’ve seen a lot salad bars in Delhi popping up! Thank god for places with healthy food in Delhi like Lean Chef, TLC Kitchen and Salad Chef, I can now enjoy good food without the added calories! If you visit these places you’ll be surprised to see how they turn something high cal into something really healthy and trust me they don’t just sell salads, they’ve got desserts too! So it’s not a punishment to eat at these places but rather a delight! Being a food blogger sounds all fancy and people are all like “OMG you’re so lucky, you get to eat all the food” but they forget what that food is doing to my waist! So today I thought of rustling up a really quick recipe of my favourite salad with Potatoes, Chickpeas and Spinach.

Potato and Chickpea Salad

Now the dressing is a mix of mayo, Tahini and hung curd so I won’t say it’s entirely healthy but it’s a great light salad that’s really creamy and delicious! The dressing is to die for and the flavours are pretty much Indian, so I’m sure you’ll find the ingredients in your kitchen. So gather your tools and get started!

Potato and Chickpea Salad

RECIPE: Potato and Chickpea Salad

Serves: 2    Total Time: 10 minutes

INGREDIENTS

For the salad

  • Boiled Chickpeas, 1 cup
  • Boiled potatoes, cut into chunks, 3 small (Make sure you don’t boil them too much, they shouldn’t be too mushy.)
  • Blanched Spinach Leaves, 1/3 cup

For the dressing

  • Mayonnaise, 4-5 tablespoons
  • Tahini Dressing, 2 tablespoons (Tahini paste and tahini dressing are two different things. If you’re using paste, only use about a tablespoon and add a little lemon juice to the recipe.)
  • Hung Curd, 2 tablespoon
  • Salt and Pepper, to taste
  • Cumin Powder, 1 teaspoon
  • Extra Virgin Olive Oil, 2-3 tablespoons
  • Minced Garlic, ½ teaspoon

METHOD

Mix all the ingredients mentioned under “for the dressing” in a bowl. Once mixed, add in the boiled chickpeas, boiled potato chunks and blanched spinach. Make sure the dressing covers everything. Chill the salad before serving and enjoy!

 Looking for similar recipes? Try these..

Spicy Mango Salad

Spicy Mango Salad

Sweetcorn and Pasta Salad

Corn and Pasta Salad

 

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No Bake Chocolate Chip Granola Bars

Perfect snack on-the-go, these chewy Chocolate Chip Granola Bars are dangerously easy to make and taste fantastic! No more buying granola bars from the market because these ones taste better than the store bought bars!

No Bake Chocolate Chip Granola Bars

 

I’m a granola bar lover..especially because snacking on a granola bar makes me feel like I’m making the right choice. They may not be 100% healthy, but they’re definitely better than a bar of snickers! But I’ve always been skeptical about the ones you get at the supermarket so I thought of giving these a shot at home.

No Bake Chocolate Chip Granola BarsNo Bake Chocolate Chip Granola Bars

If  you’ve been reading my blog for sometime you might have figured out that I don’t give a damn about calories and fats..all I care about is the taste..so I took an average granola bar recipe and transformed it into something that is so freakin’ good that you will not be satisfied with just one.. 😉 You will need an entire batch for yourself! The best part about these is you need ONLY 10 minutes (no kidding) to make a batch that will last you a few days. Can it get any better?

 

If you’re making these for the first time, you’re in luck..because I’ve got lots of process pictures to guide you. So get your ingredients ready and get cooking!

RECIPE: No Bake Chocolate Chip Granola Bars

Makes: 6-8 medium sized bars   Time: 10 minutes

INGREDIENTS

  • Softened Butter, 3 tablespoons (Amul)
  • Dark Brown Sugar, 5 tablespoons
  • Vanilla Essence, 1 teaspoon
  • Quaker Oats, 1/2 cup
  • Fruit and Nut Muesli, 1/2 cup
  • Rice Puffs, 1 cup
  • Dried Cranberries, 1/3 cup (optional; you can use dried figs, cherries, raisins etc.)
  • Chocolate Chips, 1/4 cup

METHOD

Take a rectangular baking tray and line it with foil. Brush the foil with melted butter or oil. Set aside.

In a bowl, mix together, oats, rice puffs and muesli and set aside to be used later.

No Bake Chocolate Chip Granola Bars

Transfer butter and dark brown sugar to a heavy bottomed pan.

No Bake Chocolate Chip Granola Bars

Cook them on medium flame until they’re melted and the mixture reaches a boil. Keep stirring the mixture using a spatula to avoid burning.

No Bake Chocolate Chip Granola Bars

Once the mixture is boiling, lower the heat and let the sugar melt completely on a really low flame for exactly 2 minutes. Keep stirring.

No Bake Chocolate Chip Granola Bars

Once you take the mixture off the heat, add in the vanilla essence and mix it in. Now toss in the dry ingredients you set aside (oats, muesli and rice puffs) before and mix them in too along with the dried cranberries.

Transfer this mixture in the baking tray you prepared in the first step and sprinkle chocolate chips over it. Now using a spatula pat down the ingredients to get a flat surface. Make sure the granola is tightly packed.

No Bake Chocolate Chip Granola Bars

Refrigerate this for 2 hours and then cut out bars using a sharp knife. Make sure your granola bars are thick or they will break. Keep the bars in the refrigerator. 🙂

No Bake Chocolate Chip Granola Bars

Looking for more no-bake recipes? Try these…

No Bake Chocolate Chip Oats Cookies

No bake Oatmeal Chocolate Cookies (eggless, sugar free and gluten free)

No Bake 3 Layer Pudding

Chocolate pudding with brandy soaked plum cake and strawberries

 

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Corn and Cheese Baked Potatoes

The ultimate comfort food..these baked potatoes loaded with mozzarella cheese and sweetcorns will transport you to your happy place! Extremely easy and completely satisfying, try these out today !

Corn and Cheese Baked Potatoes

Want to be transported to your happy place? Eat these. My Corn and Cheese Baked Potatoes can the grumpiest person happy. Extremely satisfying, these potato shells are perfect on their own or a side dish. Nothing beats the satisfaction you feel after eating these ooey gooey cheesy potatoes, so eat these when you’re feeling down and they surely will lift your mood! This is not the quickest recipe but definitely the tastiest and good taste comes at a price, here the price is time. They need no watching over, just pop these in and go read a magazine, they’ll be ready in an hour and 15 minutes!

Corn and Cheese Baked Potatoes

RECIPE: Corn and Cheese Baked Potatoes

Makes: 6-8 Potato Shells      Prep Time: 1 hour 30 minutes       Baking Time: 25 minutes

INGREDIENTS

  • Potatoes, 4 large
  • Olive oil, 2 tablespoons
  • Hot Milk, 4 tablespoons
  • Melted butter, 3 tablespoons
  • Mozzarella cheese, 3/4th cup grated
  • Sweet corns, ½ cup (preferably canned)
  • Seasonings (salt and pepper)
  • Dried Chives, 3 tablespoons (optional)

METHOD

Preheat your oven to 200 degrees Celsius for 10 minutes.

Wash your potatoes and massage them with olive oil. Once your potatoes are covered with oil, prick them using a fork multiple times. This is necessary for the steam to escape.

Bake these potatoes in a preheated oven for 1 hour 15 minutes at 180 degrees.

Once your potatoes cool down a little after baking, cut them length wise and using a spoon, scoop out the insides of the potatoes. You will be left with potato skins that will act like shells for the filling.

To prepare your filling, mash the potatoes you scooped out in the above step. Mix in melted butter, hot milk and mash again using a fork until the potatoes are nice and fluffy and everything is completely combined. This should take around 3-4 minutes.

Add in the mozzarella cheese to the mashed potatoes and reserve some to sprinkle at last. Add your seasoning, sweet corns and dried chives and mix again.

Preheat your oven at 180 degrees Celsius for 10 minutes again.

Take the mashed potato filling and spoon it back into the potato skin shells until completely full. Spoon in a little extra filling on top for that mounted look. Top with the mozzarella cheese that you reserved and sprinkle dried chives.

Bake the potatoes for 25 minutes at 180 degrees Celsius. And enjoy!

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Looking for similar recipes? Try these..

Cheesy Garlic Breadsticks

DSC_0226-2

Tomato and Cheese Muffins

Eggless Tomato and Cheese Muffins

Cheese and Jalapeno Muffins

Cheese and Jalapeno Muffins

 

 

Spicy Mango Salad

My new summer favorite- This Spicy Mango Salad is perfect for lunch and is ready in no time!

Spicy Mango Salad

Summers have ended but my love affair with mangoes has not! I love mangoes and this summer I’ve had more of them than all the summers combined. I have this staple way of eating them though, sliced and drizzled with lemon juice and a sprinkling of salt and red chili powder (or paprika). It sounds a bit weird but I had this combo in Madras and instantly fell in love with it. The tanginess of lemon juice goes perfectly with the sweetness of the mango and chili gives it that much needed kick. It tastes divine, but that’s all I ever did to them…Until…I came across this really cool way of making a mango salad on Melange of Musings! Sara (the blogger) made hers with mint leaves, onions, ginger juice and what not, and it looked PERFECT! So I thought why not recreate that before the mango season goes away!?

Spicy Mango Salad

All I can say is that this salad has now become my new all-time favorite and I can have it all day long! Its so fresh and light that it fills you up without making you feel bloated..my kinda food! And the flavours..? Can lemon juice, mint leaves and chilli go wrong ever? I think you know my answer 😉 So try this out today before the mangoes are out of season and tell me what you think! 🙂

RECIPE: Spicy Mango Salad

Serves: 2       Time: 5-10 minutes

INGREDIENTS

  • Mangoes, 2, cubed
  • Onion, 1, sliced
  • Tomato, 1, cubed
  • Lemon juice, 2-3 tablespoons
  • Salt, to taste
  • Red chili powder or paprika
  • Mint leaves, to garnish

METHOD

Mix together lemon juice, salt, red chili powder/paprika in a bowl and keep it aside. This will be the dressing on your salad.

In a separate bowl, mix together cubed mangoes, tomatoes, onions, and mint leaves. Pour the dressing over it and serve! As easy as that.

If your mangoes aren’t as sweet add in some honey to make it a tad bit sweet but make sure it doesn’t overpower everything else. This salad is supposed to taste tangy and spicy, enjoy it that way 🙂

Recipe adapted from Melange of Musings.

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Looking for more salad recipes? Try this..

Sweetcorn and Pasta Salad

Sweetcorn and Pasta Salad

 

 

 

Bounty Balls

These bite sized coconut filled chocolate balls are perfect for desserts and taste so much like Bounty bars. The best part? You only need 3 ingredients to make these.  

Bounty Balls

I love Bounty bars and who doesn’t? They’re what we all have grown up eating. Those small bars with moist coconut centre and that lush chocolate layer on the outside can make a dull day so much better. That moist coconut is what I loved about it..so perfect, nothing could come close to it! Because I love coconut so much, I naturally fall for anything even remotely coconuty..so it shouldn’t come as a surprise to you that I LOVE coconut ladoos.

Last year for Diwali I made some really easy coconut ladoos made with only 2 ingredients and they were a HUGE HIT! Everyone in my family loved them and no one could ever guess that it took me less than half hour to make a dozen of them, which includes chilling time btw! Yup..that easy and that quick. So I thought why not roll those baby ladoos in some chocolate and see how they taste..and VOILA..i had ball shape Bounty bars in my hand! You only need 3 ingredients and roughly 45 minutes for these..trust me, it can’t get any easier than this! Oh..and let’s not forget the part where they taste like Bounty bars..I swear they do! And they taste so YUMM! ❤

You can serve these up for desserts or for tea time..they taste lovely no matter what season you make these in!

Bounty Balls

RECIPE: Bounty Balls

Makes: 15-20 balls       Time: 45 minutes

INGREDIENTS

  • Condensed milk (milkmaid), 1 cup
  • Desiccated Coconut (dry coconut), 2 cups
  • Dark Chocolate, 100 grams, melted

PROCESS

Mix desiccated coconut and condensed milk in a bowl until you form a dough. Refrigerate this dough for about 10 minutes so that it becomes easier to handle.

Take out the dough after 10 minutes and make balls out of it. Chill in the refrigerator, in the meanwhile you can melt your chocolate.

Take out the balls from the refrigerator and dip them in the melted chocolate, twist and turn it so that the melted chocolate covers the balls completely.

Lift the balls out using two forks and line on a tray covered with foil paper. Freeze until the chocolate is set (not more than 15 minutes) then transfer the balls to the refrigerator.

Bounty Balls

Store these uncovered in the refrigerator for upto 2 weeks.

Serve for desserts!

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 If you love quick cooking, try making these at home

Crunchy Caramel Popocorn

Crunchy Caramel Popcorn

Sweet Corn and Pasta Salad

This Sweet Corn and Pasta Salad is something you need to make when you’re out of time.. super simple and ready in minutes. Its also really healthy and packed with the goodness of fresh veggies!

Corn and Pasta Salad

This No-Fuss No-Nonsense salad is ready in minutes and tastes great. A handful of ingredients is what you need and you’re ready to eat this beauty. I mean isn’t this what you need after all that sugar on my blog!? 😀 Because I’m writing this post at 4 am in the morning, I have not an ounce of creativity and patience left in me to write but all can say is..my daddy loved this salad. Which is huge..because he doesn’t enjoy them otherwise. If he loves it..so will you!

PS- Feel free to improvise with this recipe, its very forgiving and no matter what you do, you’ll still end up with a cracker salad! 🙂

Corn and Pasta Salad

RECIPE: Sweet Corn and Pasta Salad

Serves: 2        Time: 10-15 minutes

Edited: Add 2 tablespoons of extra virgin olive oil

INGREDIENTS

*Updated Recipe*

NOTE: All cups mentioned in the recipe denote measuring cups. Please do not confuse them with regular tea cups which are smaller in size. 

  • Mayonnaise, 4 tablespoons
  • Yogurt, 2 tablespoons
  • Fresh Coriander, 1/4 cup, chopped
  • Garlic, 1 large clove
  • Extra Virgin Olive Oil, 2 tablespoons
  • Boiled fusilli pasta, 1/3 cup
  • Sweetcorns, 1/3 cup
  • Tomato, 1 large, chopped in large chunks
  • Lettuce, a bunch, roughly chopped in large chunks
  • Broccoli, Bell Pepper, Onion, 1/3 cup each, chopped in chunks
  • Salt and Pepper, to taste

METHOD:

Blend mayonnaise, yogurt, coriander, garlic, extra virgin olive oil in a food processor until you have a smooth paste and everything is combined properly. Season it with salt and pepper.

In a salad bowl toss in the fusilli pasta, sweet corns, tomato, lettuce, broccoli, bell peppers, onion. Pour the dressing over them and mix everything together. Make sure the dressing covers everything and is thick enough to mask them. Season with salt and pepper.

Tastes best when fresh.

Write to me for any queries!

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If you love pastas..why don’t you try your hand at making fresh pasta at home with this easy recipe?

Mushroom Stuffed Ravioli with Tomato and Basil Sauce

Mushroom Stuffed Ravioli with Tomato and Basil Sauce

 

Corn Fritters with Simple Red Chili Salsa ~ Monsoon Special

A cup of tea with these Vegetarian Corn Fritters is all you need to comfort you on a rainy day! Perfect for this season..these fritters are bite sized and taste great with fresh Red Chili Salsa.

Corn Fritter- Monsoon Special

Monsoons are here and all you need is a cup of tea and a few pakoras to comfort you but what if I told you there’s a way to jazz up your good ‘ol pakoras in no time? My corn fritters are crispy and flavorful, basically comfort food at its very best!

If you’re on a diet now is the time to look away because they’re deep fried (as if your pakoras are not :p)  and I have no intention of changing that. Deep fried food has its own charm..yes its unhealthy..yes its fattening..but lets just reserve that argument for some other day. Because right now all I want to do is marvel at these mini crispy balls of sweet corn fritters aka modern corn pakora.

Corn Fritter- Monsoon Special

I had been looking for a recipe to make corn fritters ever since I have some at the Thai restaurant chain, Mamagoto. They are so light I could eat an entire bowl by myself. These fritters, not exactly the same but closely replicate that and I’m so glad to have found Raks’ recipe for it. I tweaked it a bit to suit my taste but all in all its her recipe. I made them bite sized so beware because you end up eating more haha but that’s the beauty of monsoons isn’t it? This weather makes you eat!

RECIPE: Corn Fritters

Serves: 2-3      Time: 15 minutes

INGREDIENTS

For the Red Chili Salsa

  • Tomato, 1, skin peeled off
  • Red Chili, 1
  • Garlic Cloves, 3-4
  • Salt to taste

For the Corn Fritters

  • Onion, 1
  • Fresh Red/Green Chili, 1
  • Garlic Cloves, 4-5
  • Coriander, a handful
  • Canned Sweet Corn, 1 cup (Please Note: 1 cup = 240 ml)
  • All Purpose Flour/Maida, 3 tablespoons
  • Corn Flour, 1 tablespoon
  • Salt and Pepper
  • Oil for Deep Frying

 

METHOD

Make your red chili salsa by grinding all the ingredients under “for the red chili salsa” with a little water until you form a smooth salsa dip.

For the fritters, grind together onion, red chili, garlic cloves and coriander in a blender with a little water until everything is smooth and paste like.

Add in the sweet corns, flour, corn flour, salt and pepper to it and mix. You should have a thick batter that’s not watery at all.

Heat oil in a pan and when its hot drop bite sized amount of batter into it. Take out the fritters when they’re golden and crispy.

Serve with the red chili salsa immediately. They turn soggy when cold.

The Corn Fritters recipe has been adapted by Rak’s Kitchen. The Red Chili Salsa is my mom’s recipe.

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Looking for something that’s quick and comforting? Try these..

Crunchy Caramel Popcorn

Crunchy Caramel Popcorn