Whole Wheat Tortilla / Lightly cooked Chapati - 4
Black Beans - 1/2 cup, soak overnight and cook in the cooker till done
Roasted Cumin powder - 1/2 tsp
Yellow Onion - 1/2, sliced
Green Bell Pepper - 1/2, sliced
Red Bell Pepper - 1/2, sliced
Garlic - 4 cloves, thinly sliced
Green Chilli / Jalapeno - 2, chopped
Red Pepper flakes - 1/2 tsp (optional)
Olive Oil - 2 tbsp
Cheddar Cheese - 1/2 cup, grated
Heat 1/2 tbsp oil in a pan. Mash half the black beans and add it to the pan. Then add the other half of the beans, cumin powder, salt and red pepper flakes. Saute for a few minutes, remove and keep aside.
Heat 1/2 tbsp of oil and add the garlic slices. Then add onion, green chilli and the bell peppers. Adjust salt and pepper. Saute till the vegetables are done but crisp. Keep aside.
Heat a tsp of oil in an iron skillet. Spread one tortilla with a little cheese. Put half of the cooked beans on top. Then add half of the sauteed vegetables and sprinkle some cheese on top. Gently lift the tortilla and place it on the skillet. Press another tortilla on top.
Cook for a few minutes until the bottom tortilla becomes brown and crisp. Flip it over, add a tsp of oil and cook the second side. Repeat the process for the other 2 tortillas. Cut the tortillas into wedges and serve.
Baby Spinach - 2 cups
Butternut squash - 1 cup, cut in cubes
Sweet potato - 1, small, cut in cubes
Radish - 4, small, cut in cubes
Eggplant - 1 cup, cut in cubes
Bori / Dried Lentil Dumplings - 1/2 cup
Panch Phoron - 1 tsp (5 spice mixture of mustard seeds, cumin seeds, fenugreek, nigella, fennel)
Dry Red Chillies - 2
Green Chillies - 3, chopped
Turmeric Powder - a pinch
Mustard Powder - 1 tsp, mix with a little water to make a thick paste
Olive Oil - 1/2 tbsp
Mustard Oil - 1 tbsp
Heat olive oil in a pan. Add the boris and saute till golden brown. Remove and keep aside.
Heat the mustard oil in the same pan. Temper with panch phoron and red chilli.
First add the sweet potato and butternut squash. Saute for a few minutes. Then add radish and eggplant, green chillies, turmeric and salt. Saute on high heat for a few minutes and then cover and cook till the vegetables are almost done.
Add the spinach leaves and mustard paste. Cook for a few more minutes. Sprinkle the fried boris on top and remove from heat.
Brown Rice - 3/4 cup, soaked overnight
Sprouts - 1 cup, any or mix of lentil and beans sprout can be used, I used green lentil sprouts
1 each of black cardamom, cinnamon, star anise, bayleaf
Cloves - 5
Red Oinion - 1 small, thinly sliced
Sugar - a pinch
Olive Oil - 1 tbsp
Heat oil in a pan. Add the sliced onion and sugar. Saute on low heat till it caramelises well and becomes slightly crisp. Remove from the pan and keep aside.
In the same pan, add the spices. Then add the brown rice, sprouts, salt and pepper and saute for a minute.
Transfer the entire mixture to the rice cooker and cook with 2.5 cups of water till done.
Remove, fluff with fork, sprinkle the caramelised onion on top and serve.
Almond Flour - 1/2 lb, around 12 heaped tbsp
I used Bob's Red Mill finely ground Almond Meal/Flour
Milk - 2 cups
Sugar - 6 tbsp (adjust according to taste)
Saffron - a few strands, mix it with the milk
Cardamom powder - 1/4 tsp
Ghee / Clarified Butter - 2 tbsp
Roasted Cashew nuts and Raisins - handful
Heat ghee in a heavy bottomed pan.
Add the almond powder and saute on medium heat for about 10 minutes till it emits an aroma and changes color slightly.
Add milk and sugar and cook stirring continuously for around 20 minutes. The mixture will initially become bubbly and then start thickening. Remember that the halwa thickens further when it cools down.
When the mixture becomes fairly thick, add the another tbsp of ghee and cardamom powder and the dry fruits. Mix well and remove from heat. Serve at room temperature.
Can also be served hot with a scoop of vanilla ice cream on top.
Heat 1/2 tbsp oil in a pan. Saute the brussel sprouts till light brown. Remove and keep aside.
Add the remaining oil to the pan and temper with cumin seeds and hing. Add onion and ginger and cook till the onion becomes soft. Add chopped tomato, salt, sugar and the rest of the spices and cook till oil leaves the sides of the pan.
Add the brussel sprouts and mix well with the masala. Sprinkle a little water, stir in between and cook for around 10 minutes till the sprouts are tender.
Whole Wheat / Brown Rice Fusilli Pasta - 2 cups (serves two)
Tomato on the vine - 4
Fresh Basil - a bunch
Olive Oil - 3 tbsp
Garlic - 4 cloves, sliced
Sweet Onion - 1/2, thinly sliced
Red Pepper Flakes - 1 tsp
Sugar - a pinch
Shredded parmesan cheese - 3 tbsp
Pasta Cooked Water - 1/2 cup
Preheat oven to 400F. Cut each tomato into 4 quarters, drizzle with olive oil and roast in a foil lined baking sheet for 45 - 60 minutes, until soft and slightly dried.
Cook the pasta in boiling salted water till al dente. Drain and reserve 1/2 cup of the cooking liquid. (Ideally we should cook the pasta and the sauce in such a way so that the noodles can be drained and directly added to the cooked sauce without waiting).
Heat oil in a pan. Add the garlic slices and saute for 10 seconds. Then add the sliced onion and saute till caramelised. Add the roasted tomatoes, basil, salt, sugar and red pepper flakes. Stir in 1/2 cup of pasta water to make a sauce. Simmer for 15 minutes.
Add the cooked pasta and toss everything well. Sprinkle parmesan cheese and fresh basil leaf on top and remove from heat.
Karela / Bittergourd - 2
Pumpkin - small wedge, peeled and cut into thin, 1 inch length pieces
Nigella Seeds / Kalo Jeera - 1/2 tsp
Green Chilli - 4
Red Chilli Powder - 1/2 tsp
Turmeric - a pinch
Wash the karelas and cut into half lengthwise. Remove the seeds from the middle. Then cut sidewise into very thin halfmoon slices.
Heat oil in a pan. Add half of the nigella seeds and 2 green chillies. Then add the punpkin pieces and cook for 10 minutes till the slices are cooked and slightly brown. Allow the pumpkin pieces to get brown on one side before turning them over to the other side
In the same pan, heat a little more oil and add the rest of the nigella seeds and the remaining 2 chillies. Add the karela slices, salt, turmeric and red chilli powder. Saute on low fire till they are crisp and brown. Mix with the crispy pumpkin pieces and serve.
Leftover Cooked Brown Rice - 3 cups
Red Potato - 1, cut thinly into one inch long pieces
Onion - 1/2, thinly sliced
Frozen Green Peas - 1/2 cup
Frozen Corn - 1/2 cup
Cauliflower - 1/2 cup, cut into tiny florets
Eggs - 2
Cumin Seeds - 1/2 tsp
Green Chillies - 4, finely chopped
Garam Masala - 1/2 tsp
Fresh ground black pepper powder - 1/2 tsp
Roasted Cashewnuts - a handful
Raisins - handful
Lemon Juice - 1/2 lemon
Heat oil in a nonstick pan. Add the potato pieces and saute for 15 minutes till they are slightly brown and crispy. Remove and in the same pan add the peas, corn and cauliflower. Sprinkle salt and cook on high heat for 5 minutes till the vegetables are done but crisp. Keep aside.
Beat the 2 eggs with a little salt and pepper. Heat oil in the same pan, add the beaten eggs and scramble till done. Keep aside.
Heat oil in a wok. Add cumin seeds and green chillies. Cook for a minute and then add the sliced onion. Cook till the onion caramelises well. Add the rice, salt, pepper, garam masala, cooked vegetables and eggs. Mix everything well and cook for a few minutes more. Sprinkle lemon juice on top and serve.
All-purpose flour - 1 ½ cups Baking powder - 2 tsp Salt - 1/2 tsp Whole-milk yogurt - 1 cup Sugar - 1 1/3 cup, divided Eggs - 3, extra large Lemon zest - 2 tsp, (zest of 2 lemons) Pure Vanilla extract - 1/2 tsp Butter / Oil - 1/2 cup Freshly squeezed lemon juice - 1/3 cup
For the glaze: Confectioners’ sugar - 1 cup Freshly squeezed lemon juice - 2 tbsp
Preheat the oven to 350 degrees. Grease a loaf pan or a small round cake pan. Line the bottom with parchment paper. Grease and flour the pan.
Sift together the flour, baking powder, and salt into one bowl. In another bowl, cream 1 cup sugar and butter(if using). Then whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it’s all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.
Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.
For the glaze, combine the confectioners’ sugar and lemon juice and pour over the cake.
All Purpose Flour / Maida - 2 cups
Baking Soda - 1/2 tsp
Baking Powder - 1/4 tsp
Unsalted Cold Butter - 1/2 cup (or cold ghee can be used)
Cold Yogurt - 1/2 cup
For sugar syrup:
Water - 2/3 cup
Sugar - 2 cups
Cardamom Powder - 1/4 tsp
Oil for deep frying
A few pistachios for garnishing
Makes 24 balushahis.
Mix flour, baking soda and baking powder together. Cut the cold butter into tiny cubes and mix it with the flour with your fingers till the mixture is crumbly.
Add the yogurt little by little to make a soft dough (but do not knead the dough).
Cover the dough with a slight damp cloth and keep aside for 30 minutes.
To prepare the syrup, add water to 2 cups of sugar and bring it to boil. Simmer till the syrup reaches one thread consistency. Keep aside.
Heat oil over low heat in a flat pan for deep frying .
Now knead the dough gently just enough to hold it together. Divide into 24 equal balls. Make a deep dent in the center of each ball.
To check if the oil is ready, drop a tiny piece of dough in the oil. The dough should sizzle and should not immediately rise to the top. If it rises then the oil is too hot and the temperature needs to be reduced.
Place a few of the balushahis in the oil. Do not overcrowd as the balushahis expand. Cook on slow fire till the bottom side becomes golden brown. Flip and cook on the other side till that side becomes golden brown.
Remove from heat and place on paper towel for a minute to soak up excess oil. Fry the rest of the balushahis in batches. Dip the fried balushahis in the warm sugar syrup all over for a minute. Remove and garnish with pistachios.