Aloo Tikki

Red Potatoes - 2, boiled and cooled
Red Onion - 1/2, finely chopped
Green Chili - 4, finely chopped
Cilantro / Mint - a handful finely chopped
Kasturi Methi - 1 tsp, crushed between palms
Roasted peanuts - 1/2 cup, coarsely crushed
Roasted Cumin Powder - 1/2 tsp
Aamchur - 1/2 tsp
Chaat masala - 1 tsp
Salt

Whole Wheat Panko Bread Crumbs for coating
Oil for shallow frying

Grate the boiled potatoes and mix gently with the rest of the ingredients.

Make small balls and flatten them. Roll them in bread crumbs.

Heat a little oil in a cast iron skillet. Add a few of the tikkis and shallow fry on both sides till golden brown.

Serve with tamarind chutney.

Chard with Mixed Lentils

Lentils - 3/4 cup, mix of yellow mung, red masoor and chana dal
Turmeric - a pinch
Salt

Green / Red Chard - 1 bunch, washed and chopped finely along with the stems
Olive Oil - 1 tbsp
Pearl Onion - 20
Garlic Cloves - 4, finely sliced
Ginger - 1/2 tsp, finely sliced
Hing / Asafoetida - a pinch
Roasted Coriander Powder - 1/2 tsp
Roasted Cumin Powder - 1/2 tsp
Red Chilli Powder - 1/2 tsp
Red Pepper Flakes - 1/2 tsp (optional)
Lemon Juice - 2 tsp

Cook the lentils in a cooker with sufficient water and turmeric and salt. Keep aside.

Heat a pan and add olive oil, pearl onions and hing. Saute till the onions change color and brown slightly.

Add ginger and garlic for saute for a minute more.

Add the chopped chard and coriander, cumin, red chilli powders. Cook till the chard wilts and the liquid evaporates.

Now add the cooked lentils and a cup of water. Bring it to boil and cook till the desired consistency is reached. Add a dash of lemon juice and serve hot.

Lacinato Kale Stir Fry

Organic Lacinta Kale - 1 bunch
Olive Oil - 1 tbsp
Garlic Cloves - 8, chopped finely
Dried Whole Red Chilli - 2
Salt
Water - 1/2 cup

Wash the Kale well and chop finely along with the stems.

Heat oil in a big skillet. Add the red chilli and chopped garlic. Saute for half a minute.

Add the chopped kale. Saute on high flame for a minute.

Add half cup water, reduce the flame, cover the pan and cook for 5 minutes.

Remove the cover and cook for a couple of minutes more till all the liquid has dried up.

Vangi Bhath (Spicy Eggplant Rice)

Brown Rice - 1 cup, cook in a cooker till done and spread on a plate to cool
Eggplant - 10, small,
Oil - 1 tbsp
Mustard Seeds - 1/4 tsp
Red Onion - 1/2, finely chopped
Green Chillies - 4, finely chopped
Salt
Curry Leaves - 5
Turmeric - a pinch
Red Chilli Powder - 1/2 tsp
Wet Tamarind - 2 tsp, soak in a little water
Jaggery - 2 tsp
Bisi Bele Bhath Powder - 1 tbsp
Roasted peanuts - 1/4 cup

Heat oil in a pan. Add mustard seeds, green chillies and red onion. Cook till the onion becomes slightly brown in color.

Cut the eggplants just before adding them to oil to prevent discoloration. Cut them lengthwise into thin long pieces. Add to the pan and mix well with the oil. Add turmeric, red chilli powder, curry leaves. Saute for 10 minutes.

Then add a cup of water, salt, tamarind paste, jaggery, bisi bele bhath powder and cover the pan and cook on medium low till the eggplant is soft and completely cooked.

Mix the cooked rice with the eggplant. Toss roasted penuts on top and serve.

Lunch Box - Dec 5

    Brown Rice, Vangi Masala, Crispy Chickpeas

   Matar Pulao and Tondli with fennel Powder

   Chickpea Rice and Stir Fry Carrots

Mustard Greens Stir Fry

Mustard Greens - 1 bunch, washed and finely chopped
Olive Oil - 1 tbsp
Mustard Seeds - 1/4 tsp
Garlic Cloves - 6, finely chopped
Red Pepper Flakes - 1/2 tsp
Salt
Water - 1/2 cup
Lemon Juice

Heat oil in a big skillet. Add the mustard seeds.

Add chopped garlic and saute till they begin to change colow.

Add the chopped mustard greens, salt and red pepper flakes. Saute till the leaves wilt.

Add half cup of water and cook till the liquid evaporates. Sqeeze a little lemon juice on top and serve.

Brussel Sprouts with Chana Dal and Coconut

Adapted from http://spiceandcurry.blogspot.com/2010/11/narkol-diye-brussel-sprouts-spicy.html

Brussel Sprouts - 1/2 lb (half bag)
Oil - 1 tbsp
Chana Dal - 1/4 cup, soak for an hour
Mustard Seeds / Panch Phoron - 1/4 tsp
Dried shredded coconut - 2 tbsp
Turmeric - a pinch
Dried Whole Red Chilli - 2
Red Chilli powder - 1/2 tsp
Salt
Sugar

Black Pepper Powder - 1/4 tsp (optional)

Wash the brussel sprouts and remove the outer leaves. Cut off the tough bottom stem and chop the sprouts finely lengthwise.

Heat oil in a pan. Add the mustard seeds / panch phoron and the dried whole chilli. Then add the coconut and saute till the coconut begins to get brown.

Immediately add the chopped brussel sprouts, soaked chana dal and the rest of the spices. Mix well and cover and cook on medium low flame for around 15 minutes. In between remove the cover and stir so that the vegetable doesnt stick to the bottom of the pan.

When the brussel sprouts look a bit shrinked, sprinkle some fresh ground black pepper and remove from flame. Serve with brown rice and dal.

Dal Puri

Adapted from http://usmasala.blogspot.com/2010/11/dalpoori-aur-aloo-tamatar-ki-sabji.html

Whole Wheat Flour - 2 cups
Salt
Ghee - 1 tbsp
Water
Ajwain / Carom Seeds - 1/4 tsp
Nigella Seeds - 1/4 tsp

Chana Dal - 1 cup, soaked overnight
Whole Red Chilli - 2
Bayleaf - 1
Oil - 1 tbsp
Cumin Seeds - 1/4 tsp
Hing / Asafoetida - 1/4 tsp
Red Chilli Powder - 1/2 tsp
TRurmeric - a pinch
Ginger - 1 tsp, grated
Garam Masala - 1/2 tsp
Salt

Oil for deep frying

Mix the flour with salt, ghee, carom & nigella seeds and sufficient water to make a stiff dough. Keep it covered with a wet kitchen towel for 15  minutes.

Using a ricecooker or traditional cooker, cook the chana dal with sufficient water and whole red chiili and bayleaf. Discard the bayleaf and the red chillies.

Heat oil in a pan. Add cumin seeds, ginger and hing. Add the cooked dal, salt, red chilli powder and cook till the liquid evaporates. Mash the dal and remove from heat and cool completely.

Heat oil in a kadai on medium low for deep frying. Make small balls of the dough, flatten them and put 1 tbsp of the chana dal filling in the centre. Cover the filling with the edges of the balls and seal and using a little oil, roll into puris.

Fry the puris in batches on medium low heat till golden brown on both sides. Serve with spicy potato curry.

Spicy Potato Curry with Tomato gravy

Adapted from http://usmasala.blogspot.com/2010/11/dalpoori-aur-aloo-tamatar-ki-sabji.html

Red Potato - 4, boiled and cut into medium sized pieces
Peanut Oil - 1 tbsp
Cumin Seeds - 1/2 tsp
Hing / Asafoetida - 1/2 tsp
Ginger - 1 tbsp, grated
Tomato - 1, big, chopped
Turmeric - a pinch
Roasted Coriander powder - 1 tsp
Roasted Cumin powder - 1/2 tsp
Fennel Powder - 1 tsp
Red Chilli Powder - 1/2 tsp
Salt
Cilantro for garnishing
Water - 2 cups

Heat oil in a large cast iron skillet. Add cumin seeds and hing. After a minute add grated ginger, chopped tomato, turmeric, coriander, cumin, fennel, red chilli powders and salt.

Cook for around 10 minutes till the tomato becomes mushy and oil begins to leave the sides of the pan.

Add the boiled chopped potato and water.  Adjust seasoning and cover the pan and cook on slow heat for 15 minutes till the gravy thickens.

Garnish with cilantro and serve with puris or kachoris.

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.