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.