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.

Alu Potoler Dalna / Pointed Gourd Curry

Adapted from http://gouriguhas.blogspot.com/2010/06/aloo-potol-er-dalna-curried-potatoes.html

Patol - 15 (small), cut into cubes
Red Potato - 2 (small), cut into cubes
Cumin Seeds - 1 tsp
Bay Leaves - 3 (big)
Olive Oil - 3 tbsp
Turmeric - 1/2 tsp
Red Chilli Powder - 1/2 tsp
Roasted Cumin Powder - 1 tsp
Roasted Coriander Powder - 1 tsp
Salt
Sugar - 1/2 tsp
Greek Yoghurt - 2 tbsp

Beat the yoghurt well. Mix turmeric, red chilli, cumin and coriander powder. Keep aside.

Heat 1 tbsp olive oil in a big saute pan. Add the cubed patol. Fry till the patol starts changing color and becomes light brown. Remove from oil and keep aside.

In the same pan, add remaining 2 tbsp oil. Put the cumin seeds and bayleaves. Add the cubes potatoes and cook till they are half done.

Remove the pan from heat and add the yoghurt masala mixture, salt and sugar. Stir continuously. Bring the pan back to heat. Cook till oil starts separating from the masala.

Add the fried patol and 2 cups of water. Cook till the vegetables are completely cooked and the gravy reaches desired consistency.

Crispy Chana / Crispy Chickpeas

Adapted from http://kichukhonn.blogspot.com/2008/12/crispy-chole-crispy-fried-chickpeas.html

Chickpeas - 1 cup, soak overnight and cook in the cooker till done. The chickpeas should be just cooked and not mushy. Drain the liquid.
Onion - 1/2, finely chopped
Ginger - 1 inch, finely chopped
Garlic - 4, finely chopped
Green Chillies - 4, finely chopped
Coriander powder - 1/2 tsp
Red Chilli powder - 1/2 tsp
Turmeric Powder - 1/2 tsp
Garam masala - 1/2 tsp
Aamchur / Dried Mango Powder - 1/2 tsp
Salt
Sugar - 1/2 tsp
Brown Rice Powder - 1 tsp
Olive Oil - 1 tbsp

Heat oil in a large saute pan.

Add onion, ginger, garlic, green chillies and cook till the onion becomes light brown.

Add the boiled chickpeas, salt, sugar, turmeric, red chilli powder, aamchur, coriander powder, garam masala powder and cook everything mixes well and the liquid dries up.

Increase the heat and add the brown rice powder and toss for a few minutes till the chickpeas get a crisp coating.

Remove from heat and serve immediately.

Sauteed Kale with Garlic & Red Onions

Kale - 1 bunch, remove thick middle stem and roughly chop
Red Onion - 1/2, thinly sliced
Garlic Cloves - 4, thinly sliced
Red Pepper Flakes - 1/2 tsp
Olive Oil - 1 tbsp
Salt
Apple Cider Vinegar / Balsamic Vinegar / lemon juice - 1 tsp
Water / Vegetable Stock - 1 cup

Heat olive oil in a large wide saute pan. Add the garlic and cook for a minute.

Then add the sliced red onions and cook till they caramelise.

Increase the heat and addd chopped kale in batches and toss till they wilt.

Put the vegetable stock /water, salt and red pepper flakes and cover and cook for 10 minutes more.

When the water dries up and the leaves become soft, remove from fire. Add a splash of vinegar or lemon juice and serve immediately.

Lunch box - Nov 7

Tomato Basil Pasta & White Beech Mushroom Stir Fry

Brown Rice & Beans Pilaf and Tondli Stir Fry

Khichdi and Karela Fry

Lunch Box - Oct 31

Matar Pulao, Konkani Tindora, Fried Curd Chilli

Mushroom Rice, Brussel Sprouts Stir Fry, Papad

Mujadarah, Butternut Squash with Black Beans, Badam Halwa

Black Beans and Vegetable Quesadilla

Adapted from http://radishesandrhubarb.blogspot.com/2010/08/black-bean-quesadillas.html

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
Salt
Pepper

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.

Butternut Squash with Black Beans

Adapted from http://www.ecurry.com/blog/curries/dry/butternut-squash-with-black-beans-and-walnuts/

Butternut Squash - 1/2, peeled and cut into cubes
Black Beans - 1/2 cup, soaked overnight and cooked in cooker till done
Olive Oil - 2 tbsp
Cumin Seeds - 1/2 tsp
Ginger - 1 tsp, finely sliced
Green Chillies - 4
Red Chilli powder - 1/2 tsp
Roasted Cumin Powder - 1/2 tsp
Toasted Walnuts - a handful
Lemon Juice
Salt
Cilantro - a handful for garnishing

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

The add the butternut cubes and ginger slices. Cook on high heat, tossing frequently, till the cubes turn light brown on all sides.

Add black beans, salt, cumin and red chilli powder, a quarter cup of water and cover and cook till the cubes are tender.

Add the toasted walnuts, lemon juice and garnish with cilantro.