Kalakand

Adapted from http://www.nandyala.org/mahanandi/?p=949

Milk - 1/2 gallon
Turbinado / Raw Sugar - 1/2 cup
Lemon  - 1/2
Water - 2 tbsp
Makes around 10 kalakand pieces
Boil half the quantity of milk (1/4 gallon) in a heavy bottomed pan. When the milk comes to boil, reduce the flame, stir occasionally and cook to thicken the milk.

In the meanwhile, sqeeze juice out of the lemon and sieve the juice so that it has no solid particles. Mix it with 2 tbsp of water and keep aside.

Boil the other half milk (remaining 1/4 gallon) in a  pan over medium heat, stirring occasionally.

As the milk comes to a boil, add the lemon juice gradually and stir the milk. When the curd starts separating from the whey, reduce the flame to medium low and cook for 5 minutes.

Then drain the whey using a strainer lined with cheesecloth or a cotton handkerchief.

Wrap the paneer in the cloth, and rinse under cold water for atleast 3 minutes, and squeeze well. Remove from the cheesecloth and crumble the paneer and keep aside.

Check the milk which is being thickened. Once the milk has reduced to 1/4th of original quantity and has become very thick like a rabri consistency, add the crumbled paneer and sugar. Cook stirring continuously till the mixture resembles a soft dough. This should take around 45 minutes.

When the mixture starts leaving the sides of the pan and becomes a lump, remove from heat.

Pour it on a plate and cool and cut into squares. Garnish with sliced pistachio on top and serve.

Cabbage Rice

Adapted from http://www.aayisrecipes.com/2009/09/12/cabbage-rice/

Brown Rice - 3/4 cup, cook in a cooker till done, fluff with fork and keep aside
Cabbage - 1 cup, thinly chopped
Bisi Bele Bhath powder - 1 tbsp
Mustard Seeds - 1/2 tsp
Asafoetida / Hing - a pinch
Curry leaves - 5
Green Chillies - 6, chopped
Chana Dal - 1/2 cup, soaked overnight
Olive Oil - 1 tbsp
Salt

Heat oil in a pan. Temper with mustard seeds, hing, green chillies and curry leaves.
Add the chopped cabbage, chana dal and salt and saute for a few minutes. Add the bisi bele bhath powder and cover and cook till the cabbage is done.

Add the cooked rice, mix well, adjust salt and remove from heat.

Poached Egg Curry

Eggs - 4
Onion - 1/2, finely chopped
Tomatoes - 4, grated and discard the peel
Ginger - 1/2 inch, finely chopped
Garlic - 2 cloves, finely chopped
Turmeric - a pinch
Red Chilli powder - 1/2 tsp
Garam Masala Powder - 1/2 tsp
Oil - 1 tbsp
Mustard Seeds - 1/2 tsp
Curry Leaves - 5
Salt
Sugar - 1/2 tsp
Cilantro for garnish

Heat oil in a pan and temper with mustard seeds. Add onion, ginger, garlic, salt, sugar and curry leaves. Cook till the onion becomes soft.

Add the grated tomato, turmeric and red chilli powder and cook for 10 minutes till a thick sauce is formed and oil separates.

Add a cup of water, and a little garam masala and bring the curry to a boil. Cook for a couple of minutes more.

Break each egg in a small plate and gently slide them side by side directly over the curry.

Sprinkle a little salt on the eggs, lower the heat and cover the pan.

When the eggs are set, remove the pan from heat.

Garnish with fresh cilantro leaves and serve.

Carrot Rice

Brown Rice - 1 cup, cook till done, fuff with fork and keep aside
Carrots - 2, grated
Olive Oil - 1 tbsp
Mustard Seeds - 1/4 tsp
Curry leaves - 5
Urad Dal - 1 tbsp, soaked in water for atleast an hour
Green Chillies - 4, finely chopped
Ginger - 1/2 inch, finely chopped
Salt
Roasted Cashewnuts - a handful
Spicy Chickpea powder - 2 tsp (optional)
Salt

Heat oil in a pan. Add mustard seeds, curry leaves and urad dal.

When the dal changes color, add the green chillies and ginger and saute for a minute.

Add the grated carrot and salt and cook till the carrot is cooked but crisp.

Add the cooked rice, chickpea powder, salt and mix well. Garnish with roasted cashewnuts.

Tamarind Rice / Puliogare

Adapted from http://kichencorner.blogspot.com/2010/09/tamarind-rice-puliogare.html

Brown Rice - 1 cup, cook till done and fuff with fork and keep aside
Olive Oil - 1 tbsp
Mustard Seeds - 1/4 tsp
Hing / Asafoetida - a pinch
Whole Red Chili - 2
Ginger - 1/2 tsp, finely chopped
Turmeric - a pinch
Curry Leaves - 5
Urad Dal - 2 tbsp, soak in some water
Roasted Peanuts - 1/2 cup
Roasted Chana Dal / Dalia - 1 tbsp
Spicy Chickpea Powder - 1 tbsp
Wet Tamarind - 1 tsp
Red Chilli powder - 1/2 tsp
Coriander Powder - 1/2 tsp
Jaggery - 1 tsp, grated
Salt

Mix tamarind, jaggery, coriander powder and red chilli powder with 2 tbsp water and keep aside.

Heat oil in a pan. Add mustard seeds. When they crackle, add hing, turmeric, ginger, whole red chilli, urad dal, curry leaves. Saute till urad dal changes color. The add the roasted chana dal. Cook for a few  minutes.

Add the tamarind paste and simmer till oil separates.

Add the cooked rice, spicy chickpea powder and roasted peanuts and mix well.

Mung Beans with Collard Greens

Collard Greens - 1 bunch
Green / Yellow Mung Beans - 3/4 cup
Salt
Turmeric - a pinch
Tomato - 1, chopped

Olive Oil - 1 tbsp
Cumin Seeds - 1/4 tsp
Green chillies - 4, finely chopped
Pearl Onion - 10, peeled
Garlic - 4

Wash the collard greens well. Discard the thick stems and chop the leaves finely. Cook mung dal in a cooker with sufficient water along with salt, turmeric, tomato,collard greens till the dal is soft and done. Keep aside.

Heat oil in a skillet. Add cumin seeds, green chillies, grated garlic and pearl onions.

Saute till the onion becomes slightly caramelised.

Add the cooked dal and water, if required, and bring it to a boil. Cook till the desired consistency.

Lunch Box - Nov 28

    Cabbage Rice and Patol Bhaja

    Carrot Rice ans Palong Shaak Bhaja

   Lemon Rice and Cabbage Bhaji

    Tamarind Rice and Cauliflower & Peas with Kasturi Methi

Vegetable / Egg Biryani

Brown Rice - 1/2 cup
Water - 3 cups
Cloves - 4
Star Anise - 1
Brown Cardamom - 1
Salt
Cook the rice with the above whole spices and 3 cups of water till done. Discard the whole spices and spread on a plate to cool.

Cauliflower - 1 cup, cut into medium sized florets
Carrot - 1, cut into 2 inch long pieces
Green Beans - 15, cut into 2 inch long pieces
Baby Potato - 2, par boiled and halved
Green Chili - 6
Whole Cloves, Cardamom, Cinnamon - 2 tsp
Shahjeera - 1/2 tsp
Ginger & Garlic - 1 tsp (grated)
Turmeric - a pinch
Yoghurt - 3 tbsp
Homemade Biryani Masala - 1 tbsp
Cilantro - a handful
Mint Leaves - a handful
Salt
Oil - 2 tbsp

Onion - 1, finely sliced
Sugar - 1/4 tsp
Whole Cashewnuts - a handful
Boiled Eggs - 4
Red Chili Powder - a pinch
Turmeric - a pinch

Heat a tsp of oil in a skillet. Apply a little turmeric, red chili powder and salt to the eggs. Saute them in the oil till they turn a little reddish. Remove and keep aside.

Add another tsp of oil to the skillet. Add the sliced onion. Sprinkle some sugar. Cook the onion on low heat till they caramelise well. This will take around 20 minutes. Remove on paper towel and keep aside.

Beat the yoghurt well. Mix the biryani masala, cilantro and mint leaves to the yoghurt. (In case you don't have biryani masala, you can use a mix of garam masala, roasted cumin coriander powder, turmeric, red chili powder, dried mint leaves). Keep aside.

Heat 1 tbsp oil in a large heavy bottomed pan. Add cloves, cardamom, cinnamon and shahjeera. Add the grated ginger and garlic and sauté for a minute. Then add the cauliflower, carrot, green beans, turmeric and a little salt. Sprinkle a little water in between if required. When the vegetables are half way cooked, add the green chilies and boiled potato. Saute till the vegetables are browned and almost cooked.

Remove the skillet from heat. Now add the yoghurt mixture and mix well with the vegetables. Put the skillet back on heat. Cook till liquid almost dries up.

Mix the cooked rice and toss everything well. Remove from heat. Garnish with caramelised onion, roasted cashewnuts and fried boiled egg.

Sauteed Dandelion Greens with Peanuts

Dandelion Greens - 1 bunch

Olive Oil - 1 tbsp
Mustard Seeds - 1/4 tsp
Hing / Asafoetida - 1/4 tsp
Garlic Cloves - 4, grated
Green Chillies - 2, finely chopped
Red pepper Flakes - 1/4 tsp
Salt
Roasted Peanuts - a handful

Wash the whole greens well. Chop finely along with the tender stems. Keep aside.

Heat olive oil in a large skillet. Add the mustard seeds and the hing. Then add green chillies and garlic. Saute for a few  minutes.

Now add the chopped dandelion greens. Saute for around 5 minutes till the leaves wilt. Add salt, red pepper flakes and roasted peanuts and toss well. Serve warm.

Vegetable Kofta / Veg Balls, the ISKCON way

For Kofta:
Cabbage - 1/2 cup, finely grated
Cauliflower - 1/2 cup, finely grated
Carrot - 1 small, finely grated
Potato - 1 small, boiled and finely grated
Green Chilli - 4, finely chopped
Chickpea Flour - 1/2 cup
Cornflour - 1/4 cup
Salt
Red Chilli Powder - 1/2 tsp
Hing / Asafoetida - 1/2 tsp
Roasted Cumin Powder - 1/2 tsp
Oil for deep frying
Wash the raw vegetables well, pat dry completely and grate in a box grater. Sqeeze and remove the excess water.

Mix the remaining ingredients with the grated vegetables and roll into small balls.

Heat oil in a kadai over high heat. Add a small batch of the balls. Fry till they start to change color and rise to the surface. Reduce heat to low and fry for 10 minutes till they reach a reddish brown color. Remove on a paper towel.

Increase heat to high and repeat the frying process for the remaining fofta balls.

For Gravy:
Tomato - 4 big, peeled and chopped
Water - 2 cups
Olive Oil - 2 tbsp
Bay leaf - 2
Ginger - 1 inch, finely grated
Green Chilli - 4, finely chopped
Hing / Asafoetida - 1/4 tsp
Salt
Sugar - 1 tsp

Heat oil in a pan. Add bay leaves, hing, ginger and green chillies and saute for a few minutes.

Then add the chopped tomato and water and bring it to boil.

Simmer for 15 minutes till the desired consistency is reached. Add salt, sugar and cook for a minute more.

Remove from heat and add the fried koftas.

Soak the koftas for atleast 10 minutes before serving.

Mung Bean Soup, the ISKCON way

Whole Green Mung Beans / Yellow Split Mung Beans - 3/4 cup
Baby Spinach - 3 cups
Olive Oil - 1 tbsp
Cumin Seeds - 1/4 tsp
Fennel Seeds - 1/4 tsp
Fenugreek Seeds - 5
Hing / Asafoetida - 1/4 tsp
Ginger - 1/2 inch, grated
Coriander Powder - 1/2 tsp
Salt
Turmeric - a pinch
Lemon Juice - 2 tsp

Cook the mung beans in a cooker with a pinch of turmeric, salt and sufficient water. Keep aside.

Heat oil in a skillet. Add cumin seeds, fennel seeds, fenugreek seeds, hing, ginger. Saute for a minute.

Add the baby spinach and toss till the leaves wilt.

Add the boiled mung beans, coriander powder and adjust seasoning. Add a little water if required. Bring it to boil and simmer for a few minutes. Remove from heat, add the lemon juice and serve.

Murir Moa / Puffed Rice Ladoo

Puffed Brown Rice - 5 cups / 3 oz ( I used Arrowhead Mills Brown Rice Puff)
Jaggery / Molasses - 1 cup
Water - 1/2 cup
Ghee / Clarified Butter - 1/2 tsp

Dry roast the brown rice puffs over low heat in a cast iron skillet for about a minute till they are crisp. Keep aside.

Take a heavy bottomed pan and add the jaggery and water.

Bring it to boil on medium low heat and cook stirring frequently. The syrup starts becoming frothy. Cook for about 15 minutes till the jaggery syrup reaches two thread consistency.

To check, pour a drop of syrup in a bowl of water. If the drop can be rolled into a small ball which doesnt loose shape in the water, the syrup is ready.

Switch off the heat and add the puffed rice. Mix well with the syrup and keep aside for half a minute.

When it has cooled down a little, apply a little ghee to your palms. Take around a palmful of the mixture in your palm, press gently and shape into a ball. Do the same with the remaining mixture before it cools down completely.  Makes around 12 moas.

Red Kale with Potatoes, the ISKCON way

Organic Red Kale - 1 bunch
Red Potato - 1
Olive Oil - 2 tbsp
Mustard Seeds - 1/4 tsp

Hing / Asafoetida - 1/4 tsp

Urad Dal - 2 tsp
Ginger - 1 inch, finely grated
Green Chilli - 3, chopped

Roasted Chickpea Powder / dalia - 2 tsp (optional)

Turmeric - a pinch
Salt

Boil the potato in sufficient water till it is cooked but not too soft. Drain water, cut into small pieces, sprinkle some salt and keep aside.

While the potato is boiling, wash the kale well. Cut off 1 inch of the thick stems from the bottom and chop the rest of the kale leaves finely along with the stems. Keep aside.

Heat olive oil in a large skillet. Add mustard seeds, hing, green chillies, urad dal and grated ginger. Saute on low heat till the urad dal becomes light brown.

Add the chopped kale, toss on high flame till they wilt. Lower the flame, add a cup of water, cover the skillet and cook for 5  minutes.

Add the chopped potatoes, turmeric and chickpea powder, sprinkle a little water and cover and cook for 5 minutes more.

Remove the cover, drizzle a little olive oil, check the seasoning and saute on high flame for a minute. Remove and serve with brown rice and dal.

Sauteed Dandelion Greens with Red Onion

Dandelion Greens - 1 bunch
Olive Oil - 1 tbsp
Red Onion - 1/2, thinly sliced
Garlic Cloves - 4, grated
Red Pepper Flakes - 1/2 tsp
Salt

Wash the whole greens well. Chop finely along with the tender stems. Keep aside.

Heat olive oil in a large skillet. Add the thinly sliced red onion. Sprinkle some salt on them. Saute till they are caramelised.

Add the grated garlic and red pepper flakes and cook for a minute more.

Now add the chopped dandelion greens. Saute for around 5 minutes till the greens are wilted.

Egg Curry with Poppy Seeds

Hard Boiled Eggs - 4, cut in half
Poppy Seeds - 1 tbsp
Sesame Seeds - 1 tbsp
Green Chillies - 1 + 2
Milk - 1/2 cup
Oil - 2 tbsp
Mustard Seeds - 1/4 tsp
Cumin Seeds - 1/2 tsp
Onion - 1/2, finely chopped
Garam masala - 1/2 tsp
Salt
Cilantro for garnish

Grind poppy seeds, sesame seeds, 1 green chilli with a little water to make a thick paste. Keep aside.

heat oil in a pan. temper with mustard seeds and cumin seeds.

Add chopped onion and salt and fry till the onion becomes slightly brown.

Add the poppy sesame paste and saute for 10 minutes.

Add milk and remaining 2 green chillies and mix well with the gravy. Put the boiled eggs, garam masala, gently mix  and cover and cook for 5 minutes more till the gravy has almost dried up.

Garnish with cilantro and serve.

Lau Khosha Bhaja / Fried bottlegourd Peel

Lau Khosha / Bottlegourd Peel - 1 cup
Nigella seeds / Kalo Jeeera - 1/2 tsp
Green Chillies - 3
Poppy Seeds / Gota Posto - 2 tsp
Olive Oil - 1/2 tbsp
Salt

Cut the peels into thin fine strips, as fine as possible.

Heat oil in a pan. Add the nigella seeds and green chillies.

Now add the peel and stir fry on medium heat till half done.

Add the poppy seeds, salt and continue to cook till the vegetable is cooked.

Gharge / Maharashtrian Pumpkin Puri

Pumpkin - 1.5 cups, grated
Jaggery - 1 cup, grated
Whole Wheat Flour - 1/2 cup
Rawa / Semolina - 1/2 cup
Rice Flour - 1 tbsp
Cardamom Powder - 1/2 tsp
Salt - a pinch
Ghee - 1 tbsp
Oil for deep frying

Heat 1 tsp ghee in a pan. Mix the grated pumpkin and jaggery and cook till the pumpkin is fully cooked and the mixture combines together well. Remove from heat and add another tsp of ghee. Mix it with the cardamom powder, salt, whole wheat flour, rawa and rice flour and knead like a dough.

When the dough is completely cooled, make small balls of it. Apply a little ghee to your hand and pat the balls under plastic sheets to make little puris. Make a hole in the middle with your finger.

Heat oil for deep frying. Fry each puri till golden brown. Cool completely and store in a container.

Egg and Potato Gravy

Boiled Eggs - 4
Boiled Red Potato - 2, cut in quarters
Onion - 1/2
Tomato - 1
Ginger - 1 inch piece
Garlic - 2 cloves
Turmeric - 1/4 tsp
Red Chilli powder - 1 tsp
Oil - 2 tbsp
Cloves - 5
Cinnamon - 1 inch stick
Cardamom - 2
Bayleaf - 2
Salt
Brown Sugar - 1/2 tsp

Blend onion, tomato, ginger, garlic, turmeric, red chilli powder together and make a paste. Keep aside.

Make slits on the boiled eggs and apply a mix of  salt, red chilli powder and turmeric.Heat oil in a pan. Add the boiled eggs and fry gently till they get light brown on the sides. Remove. Add the boiled potatoes and fry till they get brown on the edges. Remove

Heat some more oil in the pan. Add the sugar and wait for it to lightly caramelise. Immediately add the whole spices, salt and the onion tomato puree.

Cook for around 20 minutes till oil separates from the puree. Add a cup of water and bring it to boil. Add the boiled poatoes and fried eggs. Reduce the gravy to desired consistency.

Methi Dal

Tur / Arhar Dal  - 1/2 cup
Methi leaves - 1 bunch
Turmeric - 1/4 tsp
Tomato - 1/2, chopped
Salt

Olive Oil - 1 tbsp
Mustard Seeds - 1/4 tsp
Whole Red Chilli - 4
Garlic - 4 cloves, thinly sliced
Ginger - 1/2 inch, thinly sliced
Onion - 1/2, finely chopped
Red Chilli powder - 1/2 tsp
Coriander powder - 1/2 tsp
Lemon Juice - 2 tsp

Cook the dal with turmeric, salt and chopped tomato till done. Keep aside.

Heat oil in a pan. Temper with mustard seeds and whole red chilli. Add the onion, ginger, garlic slices and cook till the onion gets slightly brown.

Mix the methi leaves, salt, red chilli powder and coriander powder. Saute till the leaves wilt.

Add the cooked dal and some water. Mix everything well and adjust seasoning. Boil for a few minutes and cook till the desired consistency.

Add the fresh lemon juice on top and serve with brown rice.

Corn Rice

Adapted from http://indosungod.blogspot.com/2010/10/corn-and-rice-spiced-with-dal.html

Brown Rice - 1 cup, cook in the cooker till done and fluff with a fork and keep aside
Frozen Corn - 1 cup
Onion - 1/2 cup, chopped
Olive Oil - 1 tbsp
Mustard Seeds - 1/2 tsp
Urad Dal - 1 tbsp, soak in a little water for half an hour
Curry Leaves - 5
Red Chilli powder - 1/2 tsp
Spicy Chickpea Powder- 1 tbsp
Roasted Peanuts - handful

Heat 1 tbsp of olive oil in a pan and temper with mustard seeds, curry leaves and urad dal. When the dal begins to change color, add onion and saute till light brown.

Add corn, salt and chilli powder and cook for a few minutes till the liquid evaporates.

Add the cooked brown rice and spicy chickpea powder. Mix well.

Sprinkle the roasted peanuts and remove from heat.

Methi & Lima Beans Rice

Adapted from http://divya-dilse.blogspot.com/2010/01/methi-and-lima-beans-rice.html

Brown Rice - 1 cup, cook till done and fuff with a fork and keep aside
Frozen Lima Beans - 1 cup
Methi Leaves - 1 bunch
Onion - 1/2, finely chopped
Green Chillies - 4, finely chopped
Ginger - 1/2 inch, grated
Garlic - 1 clove, grated
Turmeric - a pinch
Garam Masala - 1/2 tsp
Olive Oil - 1/2 tbsp
Salt

Heat oil in a pan. Add the onions and cook till soft.

Add ginger, garlic, green chillies, salt and cook for a few minutes.

Add lima beans, methi leaves, turmeric and garam masala. Cook till the methi wilts and the lima beans are soft..

Then add the cooked rice and adjust seasoning.. Mix everything well and serve hot.

Green Papaya with Chana Dal & Coconut

Green Papaya - 1/2, cut into cubes
Chana Dal / Bengal Gram / Split Chickpeas - 1/2 cup, soaked overnight
Olive Oil - 1 tbsp
Mustard Seeds - 1/4 tsp
Cumin Seeds - 1/2 tsp
Green Chilli - 1, finely chopped
Ginger - 1 inch, grated
Dessicated Coconut - 1 tbsp
Roasted Coriander Cumin Powder - 2 tsp
Salt
Sugar
Cilantro - handful

Heat oil in a pan and temper with mustard seeds, cumin seeds and green chillies.

Add the ginger and coconut and saute for a minute.

Then add the papaya and chana dal. Saute for a few minutes and add the coriander cumin powder. Sprinkle water as required and continue to cook till the papaya pieces are soft and completely cooked.

Garnish with cilantro and serve.

Sauteed Spinach Rice

Adapted from http://divya-dilse.blogspot.com/2010/06/spiced-spinach-rice.html

Brown Rice - 1 cup, cook till done and fuff with a fork and keep aside
Baby Spinach - 2 cups, chopped
Cumin Seeds - 1/2 tsp
Frozen Peas - 1/2 cup
Onion - 1/2, finely chopped
Ginger - 1/2 inch, finely chopped
Garlic - 2 cloves, finely chopped
Whole Black Peppercorns - 10
Nutmeg - a pinch
Salt
Olive Oil
Roasted Cashewnuts - a handful

Heat oil in a pan and temper with cumin seeds and peppercorns.

Add onion, ginger and garlic and cook till the onion gets slightly brown.

Add the chopped spinach, peas, salt and nutmeg and saute till the spinach wilts and the liquid evaporates.

Add the cooked rice and mix well. Sprinkle roasted cashewnuts on top and remove from heat.

Lunch Box - Nov 14

Corn Rice and Kundru with Fennel Powder

                            Lima Beans & Methi Rice and Green Papaya Curry with Chana Dal

Sauteed Spinach Rice and Crispy Chana

Shrikhand

Greek Yoghurt - 2 cups
Sugar - 3 tbsp (adjust according to taste)
Saffron - a few strands
Nutmeg powder - a pinch
Cardamom powder - 1/4 tsp
Charoli / Chironji - 1 tsp (optional)

If using a low fat yoghurt, follow this step otherwise start from 2nd paragraph. Wet a cotton handkerchief/muslin cloth with water. Sqeeze well to remove the water. Put the yoghurt in the cloth, tie up the cloth tightly and leave it on a colander for an hour to remove the excess water. After and hour, squeeze the cloth and remove the water. Keep the yoghurt aside.

Mix the granulated sugar with the yoghurt and beat well for a couple of minutes.

Heat the saffron strands in a skillet for a few seconds or microwave for 10 seconds. Put the strands in a mortar. Add the cardamom and nutmeg powder. Using the pestle, grind them together. Add this mixture to the yoghurt and mix well. If using charoli, mix it now with the yoghurt.

Leave shrikhand in the fridge for a few hours. Serve cold.

Blended Spinach Curry

Baby Spinach - 1/2 lb, blanch in boiling water for 2 minutes and blend in a blender to form a smooth paste
Reserve 1 cup of this blanched water

Olive Oil - 1 tbsp
Cumin Seeds - 1/2 tsp
Green Chilli - 2, finely chopped
Onion - 1/4, finely chopped
Garlic - 6 cloves, grated
Ginger - 1 inch, grated
Turmeric powder -  a pinch
Red Chilli powder - 1/2 tsp
Roasted Coriander powder - 1 tsp
Roasted Cumin powder - 1 tsp
Salt
Boiled Eggs - 4, (optional), apply a little salt, turmeric and red chilli powder and saute in a tsp oil till light brown

Make a paste of turmeric, red chilli, cumin, coriander powders with a little water and keep aside.

Heat oil in a skillet. Add the cumin seeds, grated garlic and chopped green chillies. Fry for a minute.

Add the chopped onion, salt and ginger and cook till onion becomes soft and caramelised.

Add the masala paste and cook till oil starts separating from the masala. If required sprinkle a little water in between so as not to burn the spices.

Add the spinach puree and a cup of water. Mix well with the spices. Cook till the curry reaches desired consistency.

Garnish with fried boiled eggs and serve.

Okkarai / Chana Dal Halwa

Chana dal - 1 cup
Jaggery - 1.5 cups, (small broken pieces)
Dessicated Coconut - 1/2 cup
Ghee - 3 tbsp
Cashewnuts - a handful
Raisins - a handful
Cardamom Powder - 1/2 tsp


Dry roast the chana dal till golden brown. Soak in water for atleast 3 hours or overnight.

Grind the soaked chana dal to a fine paste without adding any water.

Make 8 round balls of this ground dal, place them on a steam basket, add 3 cups of water in the rice cooker and steam in the cooker for 30 minutes.

Remove, cool and grate the dumplings using a grater.

Heat 2 tsp ghee in a pan and roast the cashewnuts and raisins til the cashews become light brown. Keep aside.

Dry roast the dessicated coconut in the pan till light brown and keep aside.

Heat 2 tbsp ghee in the same pan and fry the grated dal mixture for around 10 minutes. Mix it with the roasted coconut and keep aside.

Take a heavy bottomed sauce pan. Add 1/2 cup water and 1.5 cups jaggery and let the jaggery melt on high heat. Then reduce the flame to minimum and let the mixture thicken by stirring continuously. This would take around 10 minutes.

To test if the jaggery syrup is of the right consistency, take a small plate and pour a drop of jaggery mixture on the plate. The jaggery syrup is ready when we are able to roll this drop between the thumb and index finger and able to make into a small ball which makes a sound when you drop it on the plate.

When the syrup reaches this consistency, switch off the heat immediately and and start adding it to the dal mixture in batches, coating every batch of dal well with the syrup. Once the jaggery is completely mixed, the dal crumble will be soft and fluffy. Add the cashews, raisins and cardamom powder and mix well.

Adapted from http://saffrontrail.blogspot.com/2010/11/recipe-for-diwali-okkarai.html

Sending this recipe to the event Cook.Eat.Delicious - Desserts happening @ Sensible Vegetarian

Potol Bhaja / Crispy Pan Fried Pointed Gourd

Adapted from http://kichukhonn.blogspot.com/2010/06/bhaja-muger-dal-crispy-fried-parwal.html

Patol - 20 (small), sliced thinly lengthwise into 4 to 6 pieces
Salt
Turmeric Powder - a pinch
Red Chilli Powder - 1/2 tsp
Brown Rice Powder - 1 tbsp
Olive Oil - 1 tbsp

Mix the sliced patol with salt, red chilli powder and brown rice powder and marinate for a few minutes.

Heat oil in a large flat saute pan.

Add the sliced patol in a single layer. Stir after a few minutes and cook till the slices become crispy and golden brown.

Serve with steamed brown rice and dal.

Puffed Rice Chivda

Puffed Brown rice - 1 packet (6 oz)
Olive Oil - 2 tbsp
Hing / Asafoetida - a pinch
Turmeric Powder - a pinch
Mustard Seeds - 1/4 tsp
Cumin Seeds - 1/2 tsp
Whole Dried Red Chilli - 2
Curry Leaves - 10
Roasted Chana dal / Dalia - 1/2 cup
Roasted Peanuts - 1/2 cup
Raisins - 1/2 cup
Salt
Granulated Sugar - 2 tsp
Heat oil in a large wok. Temper with mustard seeds, cumin seeds, hing, curry leaves and red chillies.

Add the peanuts, dalia and raisins and cook till the raisins puff up.

Add the turmeric powder and mix well.

Then add the puffed rice and toss gently for about 5 minutes or till they become crispy.

Add sugar, mix well and switch off the heat.

Once cooled, store in air tight containers.

Crispy Deep Fried Sweet Potato

Sweet Potato - 1 ( I used Japanese Yam)
Salt - a pinch
Red Chilli powder - 1/2 tsp
Brown Rice Powder / Cornstarch - 2 tsp
Oil for deep frying


Cut the sweet potato (along with the skin) into thin stips.

Marinate with a mixture of salt, red chilli powder and brown rice powder for atleast 10 minutes.

Heat oil in a wok / kadai for deep frying.

Fry the sweet potato strips in batches till light brown and crispy. Remove on a paper towel to soak the excess oil.