Spicy Okra Curry with Onion and Tomato

Tender Okra - 30
Oil - 2 tbsp
Mustard Seeds - 1/2 tsp
Hing / Asafoetida - 2 pinches
Green Chili - 3, finely chopped
Onion - 1/2 cup, chopped
Tomato - 1, chopped
Curry Powder / Roasted coriander cumin powder - 1/2 tsp
Turmeric Powder - a pinch
Red Chili Powder - 1/4 tsp (optional)
Salt

Wash the okra and dry them completely. Cut into half inch roundels.

Heat 1 tbsp oil in a pan. Add the cut okra, turmeric and salt. Saute on medium flame. The okras pieces may become a little slimy in the beginning but as they begin to cook, the sliminess goes away. Saute till the okras are completely cooked and dry. Remove and keep aside.

Heat the remaining 1 tbsp oil Add mustard seeds. Once they begin to pop, add the hing, chopped green chilies and chopped onion. Saute till the onion starts to caramelise.

Now add the chopped tomato, curry powder and red chili powder. Cook for a few minutes till the tomato begins to break down.

Add the cooked okra pieces and mix everything well. Cook for a few minutes more.

Serve hot with steamed brown rice and dal.

Guacamole

Ripe Avocados - 4
Fresh Lemon Juice - 2 tbsp
Red Onion - 1/2 cup, chopped
Cilantro - a handful, chopped
Tomato - 1 small, chopped
Roasted Cumin Powder - 1/4 tsp (optional)
Garlic - 1 clove, minced
Jalapeno - 1, finely chopped
Salt

Remove the pulp from the avocado and immediately add the lemon juice. Mash it coarsely with a fork.

Add chopped red onion, tomato, minced garlic, jalapeno, roasted cumin powder and salt. Mix well and leave aside for 15 minutes. Serve with whole grain corn chips or pita chips.

Yellow Split Peas Khichdi / Mator Dal Khichudi

Yellow Split Peas / Mator Dal - 3/4 cup
Red Lentils / Masoor Dal - 1/4 cup
Brown Rice - 3/4 cup
Cumin Seeds - 1/2 tsp
Green Chili - 4, finely chopped
Onion - 1/2 cup, finely chopped
Frozen Green Peas - 1 cup
Roasted Coriander Powder - 1/2 tsp
Roasted Cumin Powder - 1/2 tsp
Red Chili Powder - 1/4 tsp
Tomato - 1, chopped
Salt
Olive Oil - 1 tbsp

Wash the lentils and brown rice together and keep aside.

Heat oil in a pressure cooker pan. Add the cumin seeds. Once they begin to sizzle, add the chopped green chili and onion and saute till the onion gets soft.

Now add the lentil rice mix, chopped tomato, cumin coriander red chili powder and salt. Mix well and saute for a minute.

Add 4 cups of water and close the lid. Once full pressure is reached, reduce the heat and cook for 15 to 20 minutes.

Once it cools down a little, remove the pressure and add the frozen peas. Close the lid again and let the khichdi sit aside for 10 minutes before serving. Serve with roasted papad.

Whole Grain Pasta in a mushroom thyme sauce

Whole Wheat Elbow Pasta / Brown Rice Pasta - 1 cup
Sliced Button Mushroom - 2 cups
Olive Oil - 1 tbsp
Shallot - 1, finely chopped
Garlic - 3 cloves, finely sliced
Fresh Thyme - a couple of sprigs, tear off the tiny leaves
Heavy Cream - 1/4 cup

Boil 8 cups of water in a big pan. Once water starts boiling, add 3 tsp salt and drop the pasta.
While the pasta is cooking, heat olive oil in a big skillet. Add the shallots and garlic and a pinch of salt. Cook till they get soft. Now add the sliced mushroom and saute till the mushroom is cooked.

Add the heavy cream and thyme leaves. Cook till the sauce reaches desired consistency. Drain the pasta and add it directly to the sauce. Mix well and serve.

Chhoto Alur Dom / Baby Potato Curry, sans onion and garlic

Baby Potatoes - 1 lb
Frozen peas - 1/2 cup
Peanut Oil - 3 tbsp
Cumin Seeds - 1 tsp
Dried whole red chili - 3
Bay leaf - 1
Ginger - 2 inch, about 1 tbsp ginger paste
Tomatoes - 2
Turmeric Powder - 1/4 tsp
Red Chili Powder - 1/4 tsp
Roasted Coriander Powder - 1 tsp
Roasted Cumin Powder - 1 tsp
Salt
Turbinado Sugar - 1/2 tsp
Water - 3 cups

Scrub and wash the baby potatoes and dry them well. Pierce all over with a fork. Heat a tbsp of oil in a skillet and add the potatoes. Sprinkle a pinch of turmeric and salt. Mix well and cover and cook the potatoes for around 5 minutes (stirring frequently) till they are half cooked. Remove and keep aside.

In the same pan, add remaining 2 tbsp oil. Add the cumin seeds, bay leaf and dried red chili. Saute for a few seconds.

Now reduce the heat and add the ginger paste. Cut the tomatoes into half. Grate in a hand grater with the cut side down. Discard the peel. Add the grated tomato, turmeric, red chili powder, cumin coriander powder and mix well. Saute for around 5 minutes till the masala is all cooked and oil oozes out.

Now add the half cooked baby potatoes, frozen peas, salt, sugar and 3 cups of water. Bring it to boil and cover and simmer till the potatoes are very soft and the gravy has reached the desired consistency.

Serve with whole grain paratha or steamed brown rice.

Black and White Wednesday - Chocolates

This picture is my entry to Susan's Black & White Wednesday - Culinary photos.

Wordless Wednesday - Baylee's Best Chocolates

Pudina Chicken / Biryani Chicken

Organic Chicken - 3 lbs (I used 8 small organic chicken drumsticks)
Plain Greek Yogurt - 1 full cup
Salt
Turmeric - 1/4 tsp
Red Chili Powder - 1/4 tsp
Coriander Powder - 1 tsp
Garlic - 4 cloves grated
Ginger - 1 inch grated
Cilantro - a handful chopped
Fresh Mint Leaves - a cup, chopped
Green Chili - 4, slit
Lemon Juice - 1 tbsp.
Biryani Masala - 2 tsp (optional, I didn't use any)


Oil - 2 tbsp.
Shah Jeera - 1/2 tsp


Marinade the chicken with yogurt and the remaining ingredients for at least an hour or preferably overnight. Slit the chicken in the fleshy areas so that the marinade can get in the meat.


Heat a large pan. Add the olive oil and shah jeera. Then dunk the chicken along with all the marinade. Toss well and cover and cook on medium low heat for around 20 to 30 minutes till the chicken is soft and cooked and oil separates from the spicy gravy.


Serve hot.

Spicy Butternut Squash with Peanuts

Butternut Squash - 1 small, peel and cut into small cubes
Raw Peanuts - 1/2 cup
Virgin Coconut Oil - 1 tbsp
Panch Phoron / Five Spice Mix - 1 tsp (a mix of fennel, mustard, cumin, nigella, fenugreek seeds)
Dry Red Chili - 2
Hing / Asafoetida - 1/4 tsp
Salt
Ginger - 1/2 inch, grated
Turmeric - a pinch
Dessicated Coconut - 2 tsp
Roasted Cumin Powder - 2 tsp
Cayenne Pepper - 1/4 tsp
Cilantro / Parsley - a handful, chopped

Heat oil in a cast iron skillet. Add the five spice mix, hing and dry red chili and saute for a few seconds.

Now add the cubed butternut squash, peanuts, grated ginger, coconut, turmeric and salt. Mix well with the spices. Cover and cook on low heat for a few minutes.

Remove the cover, sprinkle a little water and add the roasted cumin powder and cayenne pepper. Cover and cook for a few minutes more till the squash is soft and cooked.

Sprinkle chopped cilantro on top and serve.

Roasted Cauliflower with Warm Spices

Organic Cauliflower - 1 medium size
Olive Oil - 1 tbsp
Salt
Turmeric - 1/4 tsp
Cayenne Pepper - 1/4 tsp
Roasted Cumin Powder - 1 tsp
Lemon Juice - 1 tsp

Preheat oven to 400F.

Wash the cauliflower and dry completely. Cut it into small 1.5" florets. Try to keep the florets of the same size so that they cook evenly.

Sprinkle salt, turmeric, cayenne and cumin powder on the florets. Drizzle olive oil on top. Toss the florets well so that each of them get coated with the olive oil and spices.

Line a baking tray with aluminium foil. Place the florets in a single layer. Roast for 30 to 45 minutes till the cauliflower florets are cooked and slightly caramelised.

Remove from the oven, drizzle lemon juice on top and serve.

Roasted Sweet Potatoes with Peanut Stew

Sweet Potatoes - 2 big ( Here I used locally grown white sweet potatoes)
Olive Oil - 1 tsp
Water - 1 cup

For Peanut Stew :
Unsalted Peanut Butter - 3 tbsp
Ginger - 1 inch, minced
Garlic - 5 fat cloves, minced
Water - 3 cups
Mustard seeds - 1 tsp
Cumin seeds - 1/2 tsp
Hing / Asafoetida - 2 pinches
Curry leaves - 1
Green chilies - 3, finely chopped
Turmeric - a pinch
Salt
Preheat oven to 400F. Cut each sweet potato into 2 pieces from the middle, lengthwise. Apply olive oil all over. Place on a foil wrapped baking sheet. Add a cup of water to the baking sheet. Roast in the oven for around 45 minutes or till they are soft and fully cooked.

Heat oil in a cast iron pan. Add mustard seeds. Once they start popping, add cumin seeds, asafoetida, green chilies and curry leaves. Saute for a few seconds.

Then add the ginger and garlic paste and cook for a couple of minutes. Add the peanut butter, salt and turmeric and mix well with the spices till it becomes a paste.

Add about 3 cups of water and bring it to boil. Cook for about 5 minutes till the desired consistency is reached. The gravy should not be too thick, the consistency should be like soup. Serve hot with roasted sweet potatoes.

Silent Sunday - Pop's Ice Cream and Soda bar

Chickpea Fajita

Dried Chickpeas - 1 cup
Green Bell Pepper - 1 big, cut into thin long slices
Red Bell Pepper - 1 big, cut into thin long slices
Red Onion - 1/2, sliced
Garlic Cloves - 4, thinly sliced
Ginger - 1/2 inch, thinly sliced
Red Chilies - 2, chopped
Roasted Cumin Powder - 1 tsp
Roasted Coriander Powder - 1/2 tsp
Cayenne Pepper - 1/4 tsp
Lemon Juice - 1 tsp
Salt
Olive Oil - 1 tbsp

Soak the chickpeas overnight in plenty of water. Drain and rinse and add 2 cups of water. Cook in the pressure cooker for 5 whistles after full pressure is reached. Remove and drain the excess liquid.

Heat a big skillet. Add olive oil, sliced ginger, garlic, chopped red chilies. Saute on low heat for a minute.

Then increase the heat and add onion, peppers, salt. Saute on high heat for a couple of minutes. The vegetables should be cooked but crisp.

Then add the cooked chickpeas, cumin coriander powder, cayenne and adjust salt. Toss everything together for a minute more. Remove from heat, add lemon juice on top and serve immediately on corn tortillas.

Sweet Potato Hash with Poppy Seeds

White Sweet Potato / Japanese Yam - 2 big
Olive Oil - 1 tsp + 1 tbsp
Salt
Coarsely Ground Fresh Black pepper
Poppy Seeds - 2 tsp
Water - 1 cup

Preheat oven to 400F.

Wash the sweet potatoes well and cut into half lengthwise from the middle along with the skin. Rub a tsp of olive oil all over.

Line a baking sheet with foil and place the sweet potatoes with skin side down. Pour a cup of water in the baking sheet. Roast the potatoes for around 45 minutes till they are soft and cooked. Remove and cool a little. Cut into small cubes.

Heat olive oil in a large skillet. Add the cubed potatoes. Add salt, pepper and poppy seeds. Saute till the potatoes are slightly brown and crisp. Serve hot.

Sauteed Turnip Greens with Mustard

Turnip Greens - 1 lb
Olive Oil - 1 tbsp
Black Mustard Seeds - 1 tsp
Green Chili / Jalapeno - 1, finely chopped
Roasted Garlic Cloves - 4,
Dijon mustard - 1 tsp
Salt

Wash the turnip greens and chop them, along with the stems, into small pieces.

Heat a large skillet and add a tbsp of olive oil. Add the mustard seeds and once they begin to pop, add the chopped jalapeno and roasted garlic cloves. If using roasted garlic, saute for a few seconds only otherwise if using raw garlic cloves, saute for a minute on low flame.

Then add the chopped greens and salt. Mix well and cover the pan with a tight lid. Reduce the flame and cook for 10 minutes. In between remove the cover once and toss.

Now remove the cover and cook on high heat till most of the liquid evaporates. Add a tsp of Dijon mustard, mix well and remove from heat. Serve immediately.

Sweet Brown Rice and Lentil Fritters

Adapted from http://www.cookingandme.com/2011/10/vella-cheedai-seedai-festival-sweets.html

Brown Rice Flour - 3/4 cup
Urad Dal / Black Lentil Flour - 2 tbsp
Shredded Coconut - 3 tbsp
Jaggery / Solid Date Molasses - 1 cup
Cardamom Powder - a pinch
Fennel Seeds - 1 tsp
Salt - a pinch
Water - 1/2 cup
Peanut Oil for deep frying

Take the jaggery in a pan and add water just enough to cover the jaggery pieces. Bring it to boil and simmer for a few minutes to thicken the syrup.

Add brown rice flour, urad dal flour, coconut, cardamom, salt and fennel seeds and mix together. Add the jaggery syrup little by little to make a soft dough.

Make small balls of the dough (keep the shape of the balls with a little rough edges and not too smooth). Deep fry on medium heat till golden brown. Remove on paper towel to soak excess oil. Store in air-tight container.

My Lunch - Veg Fried Rice, Red Chard & Boiled Egg

Veg Fried Rice, Sauteed Red Chard & Fried Boiled Egg

Walnut Pesto Pasta

Whole Wheat / Brown Rice Elbow pasta - 1 cup
Walnuts - 1/2 cup
Mint leaves - a handful, chopped
Basil - a handful, chopped
Garlic Cloves - 4, grated
Lemon Juice - 2 tsp
Green Chili - 1
Salt
Parmesan Cheese - 1 tbsp
Olive Oil - 1 tbsp

Boil 8 cups of water in a big pan. Once water starts boiling, add 3 tsp salt and drop the pasta.
While the pasta is cooking, lightly toast the walnuts in a cast iron skillet. Add basil, cilantro, garlic, walnuts, green chili, cheese and olive oil together and make a paste in the food processor or the grinder.

Cook the pasta to desired softness. Drain water and immediately add the pesto. Toss everything together to coat the pasta with the sauce. If it feels dry, add a little bit of the reserved pasta water. Add some shredded fresh basil leaves on top and serve.

Red Kidney Beans Salsa

Dried Red Kidney Beans - 1 cup
Water - 2 cups
Red Onion - 1/2 cup, finely chopped
Cucumber - 1/2 cup, finely chopped
Jalapeno - 1, finely chopped
Cilantro - a handful, chopped
Tomato - 1, chopped
Lemon Juice - 2 tbsp
Olive Oil - 1/2 tbsp
Salt
Pepper

Soak the kidney beans in plenty of water ovenight. Drain, add 2 cups of fresh water, a little salt and cook in the pressure cooker for 7 whistles after full pressure is reached. Remove and drain any liquid.

Mix chopped onion, tomato, cucumber, jalapeno, cilantro together. Add the cooked beans. Make a simple vinaigrette of lemon juice, salt and olive oil. Drizzle it over the salsa. Sprinkle some fresh black pepper on top and serve.

Nalen Gurer Sandesh / Fresh Cheese Balls with Date Molasses

Whole Milk - 1/2 gallon
Lemon - 1 big, or Organic White Vinegar - 1/4 cup mixed with 1/4 cup water
Nalen Gur / Date Molasses - 10 tbsp

Squeeze juice out of the lemon and sieve the lemon juice so that it has no solid particles. Mix it with half cup of water and keep aside.

Boil the milk in a heavy bottomed pan over medium heat, stirring occasionally, making sure not to burn milk.

As the milk comes to a boil, add the lemon juice or vinegar gradually and stir the milk gently. When the cheese starts separating from the whey, turn off the heat.

Once the milk fat has separated from the whey, drain the whey using a strainer lined with cheesecloth or handkerchief.

Wrap the cheese in the cloth, and rinse under cold water for at least 3 minutes, and squeeze well to remove as much liquid as possible.

Once it is drained, place on a dry, clean plate and knead the cheese by dragging the palm of your hand hard for at least 20 minutes until the cheese almost rolls into smooth soft dough.

Add the gur and knead for a few minutes more.

Take this mix in a nonstick pan and cook on very low heat for around 10 minutes till all the moisture is removed.  Remove from heat, knead once more, cool a little and make small flat balls of the mixture.

Adapted from http://ahomemakersdiary.blogspot.com/2011/01/nolen-gurer-sandesh-bengali-cottage.html


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

Slim Jim Eggplant with Onion and Tomato

Slim Jim Eggplant - 8
Olive Oil - 2 tsp + 1 tbsp
Garlic Cloves - 3, chopped
Red Onion - 1/2 cup, chopped
Tomato - 1 big, chopped
Turmeric - a pinch
Salt
Red Pepper Flakes - 1/2 tsp

Cut each eggplant into half lengthwise from between. If the eggplants are longer than 5 inches, cut them into half and then cut each half into 2 pieces lengthwise.

Heat 2 tsp oil in a nonstick pan. Add the eggplants in a single layer, skin side up. Sprinkle some salt and turmeric, lower the flame and cover the pan.

Cook till the bottom side gets caramelised and the eggplant gets a little soft. Flip and put the skin sides down now and cook covered for a few minutes more till the eggplants are completely cooked. Sprinkle a little water if required in between. Remove the cooked eggplants and keep aside.

Add a tbsp of oil and fry the garlic for a minute. Then add the chopped onion and cook till the onion gets soft.

Add the chopped tomato and cook till the tomato gets mushy.

Now add back the cooked eggplant, a little salt and red pepper flakes. Mix well, cook for a minute and remove from fire. Serve over toasted whole grain bread.

Chicken in Yogurt

Chicken - 1 pound
Plain whole Milk Yogurt - 1 cup
Butter - 1 or 2 tbsp.
Whole Black Peppers - 10
Garlic - 5 pods, grated
Salt
Raw Sugar - 1 tsp
Freshly ground Black or White Pepper - a sprinkle (optional)

Beat the yogurt well and keep aside.

Heat a skillet. Add the butter and black peppers.

Add the chicken and grated garlic. Cook on high heat for a few minutes.

Remove the skillet from heat and allow it to cook slightly. Add the beaten curd, salt and sugar. Mix well.

Cover and cook on low heat till the chicken is done. If required can sprinkle some freshly ground black pepper on top. Serve hot.

Potato and Zucchini Latkes

Zucchini - 1 small
Red Potato - 1 big or 2 small ones
Eggs - 2
Salt
Pepper
Cayenne Pepper - 1/4 tsp
Garlic Cloves - 5, grated
Corn meal - 1 tbsp
Brown Rice Powder - 1 tbsp

Peanut oil for frying the pancakes

Grate the potato and the zucchini. Add a little salt and leave aside for 10 minutes. Then place them in a clean kitchen towel and wring well to remove all moisture.

Place the grated potato zucchini mixture in a bowl. Add eggs, salt, pepper, cayenne, grated garlic, corn meal and brown rice powder. Mix well.

Heat a tbsp of oil in a cast iron skillet. Add 2 tbsp of the pancake mixture. Flatten with the back of the spatula to make a small round shaped pancake. Cook on medium low heat till the bottom browns. Flip and cook till the other side also browns. Serve hot with your favourite chutney.

Rajgira Puri / Deep fried Indian bread, gluten free

Rajgira / Amaranth Flour - 2 cups
If you want the puris to be crispy, add a tbsp of brown rice flour
Salt - 2 pinches
Warm Water - 1 cup (may require less or a little more)
Oil - 1 tsp
Peanut oil for deep frying

Mix rajgira flour with salt. Slowly add warm water and make a soft dough.

Knead the dough well. When the dough forms a round ball, add 1 tsp oil and knead for a minute more. Cover with a damp cloth and keep aside for 10 minutes.

Heat peanut oil in a wok / kadai over medium high heat.

Remove the damp cloth and knead the dough once. Make small balls of the dough. Place each ball between two oiled plastic sheets and using a rolling pin roll into small round shape.

Deep fry on both sides till golden brown. Remove on paper towel to soak excess oil. Serve with your favourite vegetable curry.

Sauteed Mushroom with White Wine

Sliced Shitake Mushroom - 1 cup
Sweet onion - 1 small, thinly sliced
Garlic Cloves - 3, minced
Red pepper Flakes - 1/4 tsp
Salt
Olive Oil - 2 tsp
White Wine - 1 tbsp (I used Chardonnay)
Fresh basil for garnishing

Heat olive oil in a pan. Add the minced garlic and red pepper flakes and saute for a few seconds.

Add the thinly sliced onion and salt. Cook on low flame till the onion caramelises.

Add the chopped shitake mushroom  and mix well. Saute for a few minutes till the mushroom gets soft.

Now add the chardonnay and cook for a minute more. Remove from fire, garnish with fresh basil leaves and serve.

Kumro Bharta / Spicy Mashed Butternut Squash

Butternut Squash - 1 small
Kala Chana Sprouts / Black Chickpea Sprouts - 1 cup
Oil - 1 tbsp
Paanch Phoron - 1 tsp (a mix of cumin, fennel, nigella, fenugreek, mustard seeds)
Hing / Asafoetida - 1/4 tsp
Green Chili - 2, chopped
Garlic - 1 clove, grated
Onion - 1/2 cup, chopped
Cayenne Pepper - 1/4 tsp
Salt

Place the kala chana sprouts in a sauce pan, cover with an inch of water and bring to boil. Reduce the flame and simmer for around 30 minutes till the chana gets soft. Remove from heat and drain the remaining liquid.

Preheat oven to 350F. Cut the butternut squash  into 2 pieces, lengthwise. Remove the seeds from inside. Take a baking sheet / dish and add 1/4 inch water. Place the squash cut sides down and bake for around an hour till the squash is fork soft. Cool and remove the skin and coarsely mash.

Heat oil in a skillet. Add the panch phoron and hing. Then add the green chili, grated garlic and chopped onion and cook till the onion gets soft.

Add cooked kala chana, mashed squash, cayenne pepper and salt. Mix well and cook for a few minutes more till the spices mix together. Serve hot.

Quinoa Tabbouleh

Adapted from http://www.eatingrules.com/2011/10/how-to-make-fluffy-quinoa/

Quinoa - 3/4 cup
Water / Homemade Vegetable Stock - 1 cup
Olive Oil - 1 tbsp
Lemon Juice - 1 tbsp
Salt
Pepper
Red Onion - 1/4 cup, chopped
Tomato - 1 small, chopped
Cucumber - 1/2, chopped
Parsley / Cilantro - a handful, chopped

Place the quinoa in a strainer and wash well under running water. Leave in the strainer for sometime so that all the water drains out.

Dry roast the quinoa in a pan on low flame for 5 minutes till it begins to smell nutty.

take a cup of water in a saucepan and bring it to boil. Add the quinoa, reduce the heat to medium low, cover the pan(but leave a little opening for the steam to escape) and simmer till all the liquid is absorbed. Cool down a little and fluff with fork and keep aside.

Mix olive lemon juice, salt, pepper and olive oil to make a simple vinaigrette.

Mix cucumber, red onion, tomato, cilantro together. Add the cooked quinoa. Pour the vinaigrette on top and mix well. Serve as a salad.