Baked Garlic Potato Wedges

Adapted from http://www.cookingandme.com/2011/08/baked-garlic-potato-wedges-recipe.html

Organic Red Potato - 3 big, cut into long wedges, 12 wedges from each potato
Olive Oil - 2 tbsp
Garlic Cloves - 5, grated
Cornstarch - 3 tsp
Red Chili Powder - 1/4 tsp
Paprika - 1/4 tsp
Fresh ground black pepper - 1/4 tsp
Turmeric - a pinch
Salt

Mix the grated garlic with the olive oil in a small saucepan and heat it on low fire. Once the oil is warm, keep aside for the oil to be infused with the garlic flavor.

Put the potato wedges in a big pan, cover with sufficient water and bring it to boil. Cook for 5 minutes till the wedges get slightly tender.

Remove from heat and drain well. Keep aside in a bowl to cool down for a few minutes.

Preheat oven to 400F.

Pour the garlic infused olive oil on the potato wedges. Now add salt, pepper, chili powder, paprika and cornstarch and rub gently so that all the wedges are coated with the cornstarch. Sprinkle some more paprika on top.

Arrange the wedges on a foil lined baking sheet and bake for 35 minutes till they are golden brown and crispy on the outside.

Broccoli and Lima Beans Paratha

Organic Broccoli - 1 big head, 2 cups grated
Baby Lima Beans - 2 cup
Oil - 2 tsp
Cumin Seeds - 1 tsp
Ginger - 1 inch, grated
Green Chili - 2, finely chopped
Roasted Coriander Powder - 1 tsp
Roasted Cumin Powder - 1 tsp
Red Chili Powder - 1/2 tsp
Aamchur / Dried Mango Powder - 1/2 tsp
Salt

Whole Wheat Flour - 3 cups
Salt - 1/4 tsp
Warm Water - 1.5 cups
Peanut Oil - 2 tsp

Olive Oil - 2 tbsp for cooking the paratha
Ghee / Clarified Butter - 1 tbsp (optional)

Put the lima beans in a sauce pan, add 2 cups of water and bring it to boil. Reduce the heat and cook till the liquid evaporates and the beans are very soft.

Drain if there is any liquid present, add a little salt and mash the beans well. Keep aside. Alternatively, the beans can also be cooked in a pressure cooker with very little water till soft and then mashed.

Make a dough from the wheat flour after adding a little salt, a tsp of oil and some warm water. The dough should be very soft and pliable. Add a few drops of oil on top of the dough and keep it covered with wet cloth for 30 minutes.

Heat 2 tsp oil in a skillet, add cumin seeds, green chillies and ginger and cook for a minute. Then add the grated broccoli, salt, chili powder, aamchur, cumin coriander powder. Cook for about 10 minutes till the broccoli is soft and cooked. Add the mashed lima beans. Cook for a few minutes more till the filling comes together as a soft ball. Cool it completely. Make 10 balls out of the filling.

Then make 10 balls out of the dough. Now take a ball of dough and stuff it with one mixture ball. Roll out  parathas a little flour for rolling.

Heat a cast iron griddle and cook the parathas with a olive oil. Apply a little ghee on top before serving. Serve with yoghurt and sweet mango chutney.

Sauteed Swiss Chard with Toasted Coconut

Adapted from http://abgplanttoplate.blogspot.com/2011/07/swiss-chard-saute-with-toasted-coconut.html

Swiss Chard - 1 bunch, stems and leaves separately chopped
Virgin Coconut Oil - 1 tbsp
Shallot - 1, chopped
Garlic Cloves - 4, thinly sliced
Salt
Red Chili Powder - 1/4 tsp
Dessicated Coconut - 1 tbsp
Pine nuts - 2 tsp, lightly toasted
Lemon Juice - 1 tsp

Toast the dessicated coconut over low heat in a skillet till they are light brown. Keep aside.

Heat the oil in a large skillet. Add the chopped shallot and garlic and saute for a  minute.

Add the chopped chard stems and cook for a  minute.

Now add the chopped greens and salt, red chili powder. Toss well. Cook for a few minutes more till the greens wilt and become soft.

Remove from heat and mix lemon juice. Sprinkle the toasted coconut and pine nuts on top and serve.

Curried Quinoa with Grilled Vegetables

Quinoa - 3/4 cup
Water / Vegetable Stock - 2 cups
Salt
Turmeric - a pinch
Roasted Cumin Powder - 1/4 tsp
Roasted Coriander Powder - 1/4 tsp
Red Chili Powder - 1/4 tsp
Golden Raisins - 2 tsp
Roasted Cashewnuts - 1 tbsp
Olive Oil - 1 tsp

For grilled vegetables:
Brinjal - 1/2, cut into 1/4 inch roundels
Red Pepper - 1/2
Green Pepper - 1/2
Red Onion - 1, cut into roundels
Olive Oil - 1/2 tbsp
Salt
Pepper / Red Chili Powder - 1/2 tsp
Parsley / Basil / Thyme - optional

Fried Egg - 2, (optional)

Mix the vegetables with olive oil, salt and pepper and marinate for 10 minutes.

Wash the quinoa under running water for a couple of minutes. Put it in a sauce pan with 2 cups of water/veg stock, salt, turmeric, coriander cumin powder, chili powder, olive oil and bring to boil.

Reduce the flame and simmer till all the liquid is absorbed. Remove from heat, add the raisins and cashewnuts and cover and keep aside.

Heat a stove top indoor grill pan. Brush with olive oil. Add the vegetables and grill on both sides till done. Sprinkle any fresh herb on top.

Serve the quinoa with the grilled vegetables and a fried egg.

Chanar Dalna / Paneer Curry

Adapted from http://ahaar.blogspot.com/2011/07/chanar-dalna-matar-paneer.html

Homemade paneer - 1 cup, cut into cubes
Warm salted water for soaking fried paneer - 1 cup
Potato - 1, small, cut into cubes
Green Peas - 1/2 cup
Peanut Oil- 2 tbsp
Whole Garam masala - 1 tsp (3 cardamom, 1 cinnamon, 6 cloves)
Cumin Seeds - 1/2 tsp
Bay Leaf - 1
Green Chili - 2, chopped
Tomato - 2, grated
Ginger - 1 inch, grated
Turmeric - 1/4 tsp
Red Chili Powder - 1/2 tsp
Roasted Coriander Powder - 1 tsp
Roasted Cumin Powder - 1 tsp
Salt
Sugar - 1/2 tsp
Cilantro - a handful, chopped

Heat a tbsp of oil in a skillet. Add the paneer cubes and saute till light brown. remove and soak in warm salted water.

 In the same skillet, add the cubed potato and a little salt and fry till half cooked and light brown on all sides. Remove and keep aside.

Heat the remaining oil in the skillet. Add the whole garam masala, bay leaf and cumin seeds. Then add the chopped chili, grated tomato, grated ginger, turmeric, chili powder, cumin and coriander powder. Cook on low fire for a few minutes. Sprinkle water in between if required.

Once oil begins to separate from the masala, add 2 cups of water, sugar and the fried potato and green peas. Cover and cook till the potato is soft.

Adjust salt and add the paneer pieces and cook for a couple of minutes more. Sprinkle chopped cilantro on top and serve.

Pasta with Peas, Carrot & Mascarpone Cheese

Adapted from http://www.foodnetwork.com/recipes/giada-de-laurentiis/pastina-with-peas-and-carrots-recipe/index.html

Whole Grain Pasta - 1 cup
Shallots - 2, finely chopped
Green Chili - 2, finely chopped or 1/4 tsp Crushed Red Pepper Flakes
Garlic Cloves - 4, finely sliced
Carrot - 1, cut into very small cubes
Frozen Green Peas - 1 cup
Homemade vegetable stock / water - 1/4 cup
Mascarpone Cheese - 1 tbsp
Salt
Black Pepper
Basil Leaves - 5
Olive Oil - 1 tbsp

Cook the pasta in plenty of salt water till al dente. Drain and mix a tsp of olive oil and keep aside. (Ideally we should cook the noodles and the vegetables simultaneously so that the noodles can be drained and directly added to the almost cooked vegetable and sauce without waiting).

Add half tbsp of olive oil in a big skillet. Add the garlic, green chili and shallot and saute till the shallot gets soft and slightly caramelised.

Add the carrot and sprinkle some salt and pepper. Mix well. Add some vegetable stock and cover and cook for a few minutes till the liquid evaporates.

Add the frozen peas and cook for a minute.

Now add the cooked pasta and mascarpone cheese. Toss everything together.

Remove from heat, add some chopped basil leaves on top and serve.

Peach Crisp

Adapted from http://www.ecurry.com/blog/desserts/a-berry-nutty-crisp/

Organic Peach - 1 big
Raw Honey - 1 tbsp
Sliced almonds - 1 tsp
Lemon Zest / Orange Zest - 1/2 tsp
Lemon Juice - 1/2 tsp or Orange Juice - 1 tsp
Cornstarch / Arrowroot Powder - 1 tsp

Rolled Oats - 1 tbsp
Almond Flour - 1 tbsp
Cold Butter - 2 tbsp
Coconut Palm Sugar - 1 tbsp
Cinnamon powder - a pinch
Nutmeg powder - a pinch

Cut the peach into small pieces. Add honey, sliced almonds, lemon zest, lemon juice, cornstarch and mix well. Leave aside for 15 minutes.

Preheat the oven to 350F.

Mix rolled oats, almond flour, sugar, cinnamon and nutmeg. Then mix it with the cold butter, working with your fingers so that we get a crumbly mixture.

Take a 16 oz ramekin and put the peach mixture in the bottom and top with the crumbly oat mixture. Place the ramekin on a baking tray and bake for 40 minutes till the top is golden brown and the juices turn bubbly.

Serve warm as it is or with a scoop of vanilla icecream or whipped cream.

Dhokar Dalna / Fried Lentil Cake Curry

Adapted from http://apinchofspice.blogspot.com/2007/07/dhokar-dalna-and-deathly-hallows.html

Chana Dal / Split Bengal Gram - 1.5 cups
Green Chili - 2
Ginger - 1 inch, grated
Turmeric - 1/4 tsp
Red Chili Powder - 1 tsp
Salt
Roasted Cumin Powder - 1 tsp
Peanut Oil - 2 tbsp
Hing / Asafoetida - 1/4 tsp
Peanut Oil for deep frying

For gravy :
Oil - 1 tbsp
Bay Leaf - 1
Cumin seeds - 1 tsp
Red Potato - 1, cut into small cubes
Tomato - 2 small, peeled and grated
Ginger - 1 inch, grated
Salt
Sugar - 1/2 tsp
Yoghurt - 1 tsp
Roasted Cumin Powder - 2 tsp
Roasted Coriander powder - 2 tsp
Red Chili Powder - 1 tsp
Turmeric - 1/4 tsp
Water - 2 cups
Homemade Garam Masala Powder - 1 tsp
Ghee - 1 tsp
Soak the chana dal overnight in plenty of water.
Drain the water and blend in a blender with green chili and ginger.

Mix turmeric, salt, red chili powder, cumin powder to the lentil paste.

Heat 2 tbsp oil in a skillet. Add the hing, saute for a few seconds and add the lentil paste. Cook for 5 to 10 minutes till all liquid evaporates and the mixture is of dough like consistency and sticky.

Take out and immediately pour it on a flat greased dish. Make the mixture 3/4th inch thickness and press it with a spatula to make the top smooth and flat. Cool completely (could be placed in the refrigerator for 30 minutes) and cut into small square shaped cakes.

Deep fry these cakes on medium high heat till golden brown on both sides.

Mix the yoghurt with turmeric, red chili, cumin and coriander powder and make a thick paste and keep aside.

Heat oil in a skillet. Add bay leaf and cumin seeds.

Add the potato and turmeric and saute for a few minutes till the potato gets slightly brown.

Add grated tomato, ginger, salt, yoghurt spice paste.

Cook till oil separates from the masala.

Now add 2 cups of water and sugar and cover and cook till the potato is soft.

Add the fried lentil cakes and cook for a few minutes more. Remove from heat but leave quite a bit of gravy as the lentil cakes soak up a lot of liquid.

Sprinkle garam masala on top and add a tsp of ghee. Serve hot with steamed brown rice.

Veggie Lo-Mein in Peanut Sauce

Adapted from http://thespicewholovedme.blogspot.com/2011/05/veggie-lo-mein-in-peanut-sauce.html

Brown Rice Noodles - 4 oz
Peanut Butter - 2 tbsp
Soy Sauce - 1 tbsp
Ginger - 1 inch, thinly sliced
Garlic - 4 cloves, thinly sliced
Green Chili or Red Pepper Flakes - to taste
Salt
Mixed vegetables - combination of onion, green beans, carrots, cabbage, red pepper, green pepper, edamame, bean sprouts, baby broccoli, baby corn
Peanut Oil / Sesame Oil - 1 tbsp
Scrambled Eggs (optional)

Cook the noodles in plenty of salt water till done. Rinse with cold water and keep aside.

Mix the peanut butter with the soy sauce and make a sauce and keep aside.
Heat oil in a big wok. Add the ginger, garlic and green chili and saute till the garlic begins to change color.

Add the vegetables  and a little salt and cook on high heat, tossing continuously.

Once the vegetables are cooked but still crunchy, add the noodles and peanut sauce.

Mix well and stir fry for a few minutes.

Remove and add scrambled eggs, if using and serve immediately.

French Toast

Whole Grain Bread - 4 slices
Egg - 3
Whole Milk - 1/4 cup
Honey - 2 tsp
Nutmeg - a pinch or 1/2 tsp vanilla
Butter - 1 tbsp

To serve:
Powdered Sugar
Pure Grade A Maple Syrup
Mascarpone Cheese

Beat the eggs well. Add the milk, honey and nutmeg and mix well.

Heat a skillet with a tsp of butter.

Take each slice of bread and dip it in the egg milk mixture. Let it soak up on both sides for a few seconds.

Drain the excess liquid and place it on the warm skillet. Cook till golden brown on both sides.

Remove and add a dollop of mascarpone cheese on top. Drizzle maple syrup and sprinkle some powdered sugar and serve.

Alu Potol, with tomato and cheese

Adapted from http://ushnish.blogspot.com/2011/07/patol-alu-dalna-in-cheese-parmal.html

Potol / Pointed Gourd - 10, each cut into 3 square pieces
Red Potato - 1, cubed
Tomato - 1, big, peeled and chopped
Onion - 1, finely chopped
Ginger - 1/2 inch, grated
Garlic - 2 cloves, grated
Green Chilli - 2, finely chopped
Sugar - 1 tsp
Salt
Cheese Cubes - 2
Peanut Oil - 2 tbsp
Bay Leaf - 1
Cardamom - 2 pods
Cinnamon - 1 stick
Cloves - 5
Cumin Seeds - 1 tsp

Red Chilli Powder - 1 tsp
Turmeric - 1/2 tsp
Cumin Powder - 1/2 tsp
Coriander Powder - 1 tsp
Water - 1 tbsp

Mix the ground spices - red chili, turmeric, cumin and coriander with a little water and keep aside.

Mix a little salt and turmeric to the cubed potato and potol pieces and marinate for 10 to 15 minutes.

Heat a tbsp of oil in a skillet. Add the potato and saute till they are light brown on all sides.

In the same oil, add the potol pieces and saute till the potol is cooked and become light brown. Remove and keep aside.

Heat the remaining 1 tbsp oil in the skillet. Add bay leaf, cardamom, cinnamon, cloves, cumin seeds.

Add the chopped onion and cook till the onion gets soft.

Add ginger, garlic and the chopped tomato. Cook on low fire till the tomato is completely cooked and releases oil. Sprinkle a little water if required while cooking the tomato.

Add the masala paste and the fried potato and cook for a few minutes. Add cheese, sugar, a cup of water and fried potol and stir till the cheese melts. Cover and cook for a few minutes more till the gravy thickens and oil floats on top. Serve hot with steamed rice or puris.

White Beech Mushroom stir fry

White Beech Mushroom - 4 oz
Garlic Cloves - 3, thinly sliced
Shallot - 1, chopped
Red Chili Flakes - 1/2 tsp
Salt
White Wine - 1 tbsp
Olive Oil - 1/2 tbsp

Heat oil in a skillet. Add the sliced garlic and red chili flakes. Saute on low heat till the garlic begins to change color.

Add the chopped shallot and cook till the shallot begins to caramelise. Add the mushroom and cook for a minute.

Remove the skillet from the heat and add a tbsp of wine to deglaze it.

Return the skillet to flame and cook till the liquid evaporates.

Serve hot.

Peda, Sweet Cream fudge

Organic Whole Milk - 1/4 gallon
Turbinado / Demerara Sugar - 2 tbsp
Ghee - 1 tsp
Cardamom Powder - 1/8 tsp, a pinch

Bring the milk to a boil in a heavy bottomed pan. Simmer and cook on very low heat for around two hours. Keep stirring the milk so that it doesn't stick to the bottom.

After 2 hours, the milk gets very thick. At this point we have to continuously stir otherwise it can get burnt easily. Add the sugar and cardamom powder and continue to cook for 10 more minutes till the mixture comes together almost like a soft ball.

Spread a tsp of ghee on a plate and pour the thickened milk. Let it cool a little, then apply a few drops of ghee in the hand and make small pedas of the desired shape. Cool completely and store in an airtight container.

Makes around 8 small pedas.

Ghugni, sans ground spices

Adapted from http://kichukhonn.blogspot.com/2008/05/ghoogni.html

Dried Green peas / Yellow peas - 1 cup ( Here I used dried green peas, hence the end result is a greenish yellow ghugni)
Turmeric - 1/4 tsp
Water - 5 cups
Whole dried red chilli - 2
Cumin Seeds - 1/2 tsp
Ginger - 1/2 inch, grated
Salt
Sugar - 1/4 tsp
Red Potato - 1, with skin, washed (optional)
Peanut Oil - 1 tsp

Soak the peas in plenty of water for a few hours or overnight.

Heat a tsp of oil in a pressure cooker pan. Add the cumin seeds, grated ginger and red chillies. Saute for a minute.

Now add the soaked peas, turmeric, salt, sugar. Add water and potato.

Close the cooker and cook for 2 to 3 whistles.

Cool and open the cooker and remove the whole potato and keep aside. This can be used to make something else later. (The reason why I use the potato is when the potato is boiling with the peas, it releases some starch and this helps to thicken the ghugni. Otherwise sometimes ghugni cooked this way is very watery).

Serve ghugni with puri or as a evening snacks with some chopped raw onion on top.

I also make another version of ghugni which is spicy and the recipe is here.

Kanchagolla Sandesh

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

Organic Whole Milk - 1/2 gallon
Lemon Juice - Juice of one lemon
Sugar - 1/2 cup
Saffron - a few strands
Pistachio - 5, grated
Raisin - 10 (optional)

Sieve the lemon juice so that it has no solid particles. Mix it with 2 tbsp 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 gradually and stir the milk gently. When the curd 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 thin cotton napkin.

Rinse under cold water for atleast 3 minutes to remove the lemon flavor and squeeze well. Wrap the cheese in the cloth tightly and leave it in a colander for an hour to drain the excess water.

Once it is drained, place on a dry, clean plate and knead the cheese by dragging the palm of your hand hard for 15 minutes until the cheese becomes soft and oily and rolls into smooth soft dough. Add the sugar and saffron strands and knead again for 5 minutes till the sugar melts.

Put this mixture in a nonstick pan and cook on very low heat for around 3 to 4 minutes. Do not overcook otherwise the sandesh will get hard.

Remove and cool for a couple of minutes. Roll it into desired shapes, put a raisin on top and sprinkle grated pistachio. Serve cold or at room temperature.