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View full recipe at http://www.manjulaskitchen.com/2012/08/30/jaljeera-drink-indian-flavored-lemonade/

Learn how to make Jaljeera (Indian Flavored Lemondade Drink) Recipe by Manjula.

Ingredients
1/4 cup packed chopped mint leaves (podhina)
1/4 cup packed chopped cilantro (hara dhania)
1 tablespoon chopped ginger (adrak)
1 tablespoon cumin seed dry roasted and powdered (bhuna jeera)
Pinch of asafetida (hing)
1 teaspoon salt
1 teaspoon black salt (kala Namak) available in Indian stores
3 tablespoons lemon juice
1 tablespoon tamarind seedless (imli)
2 tablespoon sugar adjust to taste
4 cups water
1 cup crushed ice

Duration : 0:5:23

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This cool restaurant has a name that always reminds one of a song. With a name that means ‘happy dervish’, ‘Mast Kalandar’ definitely sets your tummy and spirit on a happy note with its yummy vegetarian food and delightful atmosphere.

Meet Gaurav Jain: he and his wife Pallavi quit comfortable corporate jobs to put their money into their first restaurant in Bangalore a few years ago. Today, their quick service chain is in three cities and they aim to open the 100th outlet next year. Watch the webisode to discover what down-to-earth Gaurav has to share about Entrepreneurship and having his wife as his Business Partner.

Check out Mast Kalandar’s menu at www.mastkalandar.com

Webisode 45

License at http://www.paya.com/videos/147650

Duration : 0:7:3

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Technorati Tags: anchor, business, Chai with Lakshmi, chain, Chat, Chat Show, cooking, entrepreneur, Entrepreneurship, food, Gaurav Jain, Indian, interview, Lakshmi, Lakshmi Rebecca, Mast Kalandar, Model, online show, Original Web series, Paya.com, QSR, quick service, rebecca, restaurant, retail, start, startup, takeaway, talk, talking, up, video blog, Video Blogging, Vlog, web show, webisode

Chana masala is a kick-ass Indian chickpea dish. It’s super easy to make and a great introduction to Indian cooking. There are literally one zillion billion versions of this dish, and 99% of them are probably awesome. Many chana masala recipes include onion, but I think it’s fine without (I make so many Indian dishes with onions, it’s nice to have a few that are onion-free). I do include asafoetida (hing) and besan (chick pea flour). These ingredients are great in this dish, but not necessary. If not using besan, just add ½ cup of water instead of 1 cup. The asafoetida is wonderful. It stinks. Man, it stinks. It’s also called “devil’s dung”. But that’s just when it’s raw, once you toss it into a simmering skillet, it transforms into a sharp, oniony weirdness that will pleasantly remind you of your favorite Indian restaurant. I’ve only been able to find asafoetida at international food markets, but it’s worth acquiring—especially if you want to make a habit of cooking great Indian dishes at home. If foregoing the asafoetida, try adding 1 finely chopped medium-sized onion between the cumin seeds and the tomatoes. Coriander powder is great in this dish, too. But the way I usually prepare it is like this:

ingredients:
1 15 oz can CHICK PEAS (or 2 cups)
1 15 oz can DICED TOMATOES (or 2 fresh diced)
1 tsp GARLIC (minced)
1 tsp GINGER (minced)
1 HOT PEPPER (minced)
1-2 Tbsp OLIVE OIL
1 Tbsp CHICKPEA FLOUR (also called besan)
1 tsp CUMIN SEEDS
1 tsp CHILI POWDER
1 tsp GARAM MASALA
½ tsp TUMERIC
1/8 tsp ASAFOETIDA (optional, also called hing)
SALT (to taste)

directions:

In a skillet, heat oil on medium high heat. When the oil is heated, add the cumin seeds and asafoetida. Stir and allow to simmer for just a few moments. Once the seeds begin to crack, add the chick pea flour and continue stirring. The flour will absorb the oil. Stir for approx. 1 minute and then add the diced tomatoes. Mix well and allow the tomatoes to bubble. As the tomatoes cook down, you can crush them with your stirrer for a smoother chana massala. Add the minced ginger and garlic and hot pepper. Add the chili powder and turmeric. After the tomatoes have cooked 4-5 minutes, add the chick peas, garam masala, and salt to taste. Mix well and add 1 cup of water. Bring the dish to a bubble, then reduce to a simmer, cover, and allow cooking for 10 minutes.
After 10 minutes, the chickpeas will be soft. Use a fork or potato masher to smash some of the chickpeas; this will help thicken the chana masala along with the chickpea flour added earlier. Simmer uncovered to the desired consistency, remove and serve. Garnish with fresh coriander leaves. Serve with rice or on its own, it’s great either way.
Bon appétit!

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Samba Sting by Kevin MacLeod at http://www.incompetech.com/. Music track used with permission Creative Commons: By Attribution and found at this link: http://www.incompetech.com/m/c/royalty-free/index.html?genre=Stings&page=1

chana masala recipe chole Indian chick pea peas vegetarian vegan garbanzo beans bean dinner lunch idea kitchen India Pakistan restaurant cooking food culinary instruction school tutorial easy how to cook howto how-to fromundertherock chef buck redbuck

Duration : 0:3:31

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These are amazing, give em a try!!!

Duration : 0:6:44

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Rajathi’s Family Kitchen RFK
Episode 25
Healthy Vegetable Salad

Duration : 0:11:21

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View full recipe at http://www.manjulaskitchen.com/
Ingredients
1 large ripe mango peeled and cubed this will make approx. 1-1/2 cups of cubed mango
2 teaspoons ginger juice (to make ginger juice shred the ginger using the fine shredder and squeeze)
2 tablespoons lime juice
3 tablespoons sugar adjust to taste as it depends on sweetness of mangoes
3 cups of ice
Zest from one lime for garnishing

Duration : 0:4:47

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Hema Kundargi simplifies and demystifies Indian cooking for the western kitchens, beyond curries. Here she shares a protein-rich salad.

Duration : 0:6:54

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View full recipe at http://www.manjulaskitchen.com

Duration : 0:7:37

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Watch this episode of The P-Man Music Files where we catch up with the guys from the Delhi based electronica act – B.L.O.T – Avinash and Gaurav and talk to them about their upcoming album ‘Snafu’ and their interesting discovery on the benefits of going vegetarian! Also in this episode we speak to a couple of electronic artists and ask them how the recent social service branch raids on the nightclubs has affected them and the whole EDM scene in Mumbai.

Check us out on facebook – www.facebook.com/okaypotato

B.LO.T. – http://www.facebook.com/blottin
OX7GEN – http://www.facebook.com/ox7gen
DJ Vandana – http://www.facebook.com/vandanamusic
UnMute Agency – http://www.facebook.com/UnmuteAgency

Music by B.L.O.T and ViceVersa.

Duration : 0:5:53

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View full recipe at http://www.manjulaskitchen.com/2012/04/01/spinach-palak-chaat/

Ingredients
Approx. 5oz spinach leaves
4 tablespoons besan, gram flour
4 tablespoons corn starch
1/2 teaspoon salt
Pinch of black pepper
Approx. 1/4 cup of water use as needed
Oil to fry

Learn how to make Spinach Palak Chaat Recipe by Manjula

Duration : 0:8:24

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