Steamed Modak

Rice Flour - 1 cup
Water - 2 cups
Ghee - 2 tbsp
Salt - a pinch

For filling :
Fresh Coconut - 1, grated
Gur / Jaggery - around 1/2 cup, depending on how sweet you want
Poppy Seeds - 1 tsp
Ghee - 1 tbsp
Water - 1 tbsp

Roast the poppy seeds in a heavy bottomed pan for a couple of minutes. Add jaggery and a tbsp of water and let it melt.

Now add the grated coconut and 1 tbsp of ghee and cook on medium low till the mixture comes together, around 10 to 15 minutes. Check for sweetness and add more jaggery if required.

Remove from heat and cool the filling.

Bring 2 cups of water to boil. Add salt and 2 tbsp of ghee. Add the rice powder and mix well. Remove from heat and transfer to a plate. Immediately knead to make a soft ball. Do not let the mix cool down.

Make small balls, flatten them, fill about a tbsp of coconut filling and close the cover and shape them.

Steam in a steamer / rice cooker for 15 minutes.

Serve immediately with dollops of ghee on top.

Mushroom, Arugula & Gruyere Omelette

Organic Eggs - 4
Water - 2 tsp
Olive Oil / Butter - 1 tbsp.
Salt
Pepper
Green Chili - 2 (optional), finely minced
Baby Arugula - a handful
Gruyere Cheese - a few pieces
Cooked Mushrooms - 1/4 cup (optional)

Break the eggs in a bowl. Add 2 tsp water, salt and pepper and beat until just fluffy. Do not overbeat. If using green chili, add it to the mix.

Heat a cast iron skillet. Add the olive oil and pour the beaten eggs and cook on low flame.

Once the eggs are no longer runny, spread mushrooms, baby arugula and gruyere cheese on top and fold into half. Remove from heat and serve immediately.

Shrimp Pad Thai

 

Brown Rice Pad Thai - a handful (can reduce the quantity of noodles and add more cabbage)
Olive Oil - 2 tbsp
Sweet Onion - 1 small, sliced
Garlic - 4 cloves, thinly sliced
Ginger - 1 inch, thinly chopped
Green Chili - 2, finely chopped
Vegetables - 2 cups (a mix of cabbage, red peppers, bean sprouts, carrots)

Shrimp - 8 oz, cooked
Eggs - 2, scrambled

For sauce:
Soy Sauce - 1 tbsp
Tamarind - 1 tsp, soak in 1 tbsp warm water for 15 minutes
Palm Sugar / Jaggery - 1 tbsp, grated
Rice Wine Vinegar - 1/2 tbsp.
Fish Sauce - 1 tsp

Coarsely ground roasted peanuts - 1/4 cup

Cook the noodles according to directions on the box. Rinse in cold water and keep aside.

While the noodles is cooking, squeeze the juice out of the tamarind and discard the tamarind pulp. Mix this juice along with the soy sauce, fish sauce, rice wine vinegar, grated palm sugar. Taste the sauce, it should taste sour first and then sweet.

Heat oil in a wok. Add the onion, garlic, ginger, green chili and saute for a minute. Then increase the heat and add chopped vegetables. Cook only for a couple of minutes on high flame. Do not overcook as the vegetables should remain crisp.

Add the scrambled eggs, cooked shrimp, boiled noodles and the tamarind sauce. Continue to cook on high heat for a few minutes, stirring and mixing the noodles continuously. Check for seasoning.

Remove from heat, toss the ground peanuts on top and serve immediately.

Vegetable Fried Rice, the easy recipe

Cooked Rice - 2 cups, rice should be cooked just till done and at least a few hours before making the                                         fried rice so that it is completely cooled
Clarified Butter / Olive Oil - 1 tbsp.
Sweet Onion - 1/3 cup, finely chopped
Mixed Vegetables - finely chopped - green peas, carrots, green beans, bell peppers
Roasted Unsalted Cashewnuts - a handful
Pulao Masala - 1/2 tsp, optional, if you want spicy Indian flavor or alternatively can add a tbsp of soy sauce for Chinese flavor
Melted Butter - 1 tbsp
Salt and fresh ground black pepper

Heat Olive oil /butter is a large heavy bottomed pot.

Add the chopped onions and cook on medium heat till the onion begins to caramelize.

Then add all the vegetables and cashewnuts and increase the heat. Mix salt and fresh black pepper cook for 5 to 10 minutes on high flame till the vegetables are done but still crisp. Sprinkle pulao masala of soy sauce, if using.

Mix rice, toss well and adjust seasoning. Cook for a couple of minutes more. Adjust seasoning, add a tbsp of melted butter on top and serve hot.

For chicken fried rice - add roasted chopped chicken breasts and scrambled eggs after the vegetables are cooked.

Beetroot and Quinoa Burger

Quinoa - 1/4 cup
Water - 1/2 cup
Beetroot - 1, small
Carrots 1
Potato - 1, small
Black Salt
Oil - 1 tbsp
Onions -1 big, finely chopped
Ginger - 1 inch, grated
Red Chili Powder - 1/4 tsp
Roasted Cumin Powder - 1 tbsp
Whole Wheat Bread Crumbs - 1/2 cup
Cornstarch / Arrowroot - 1/4 cup
Roasted Peanuts (coarsely ground) - 2 tbsp
Oil for shallow frying
 
Wash the quinoa and cook with half cup water till done. Fluff with fork and keep aside.

Steam the beetroot, carrot, potato in a steamer and let them cool, Mash the vegetables coarsely and add salt to taste.

Heat oil in a big skillet and add the chopped onions. Fry the onions till golden brown. Add grated ginger and cook for a minute more.

Now add the mashed vegetables and cooked quinoa. Add cumin powder, red chili powder, mix well and cook for a few minutes. Turn off the flame and add roasted peanuts to the above.

Once it is cool, make small balls out of this mixture. Now mix the cornstarch with some water to make a batter. Dip each of the above-made balls in the batter. Afterwards coat each ball with the bread crumbs, press to make like patties and place onto a plate.

Repeat the process for all the balls and then place them in the refrigerator for 1 hour to firm up.

Heat the oil in a skillet and shallow fry each patty on both sides till golden brown. Serve with salad and ketchup.

Spicy Carrot Soup

Carrots - 3, chopped
Grape / Cherry Tomatoes - a handful
Water - 3 cups
White Onion - 1/3 cup, chopped
Ginger - 1 inch, sliced
Garlic Cloves - 3, chopped
Black Pepper - 1/4 tsp
Cayenne Pepper - 1/4 tsp (optional)
Salt
For serving:
Butter
Fresh Ground Black Pepper

Mix all the above ingredients together and cook in a pressure cooker on medium low heat. Once full pressure is reached, reduce and cook for a few minutes more.

Remove and cool. Using a high speed blender like vitamix, blend into a smooth paste.

Bring it to boil and check for seasoning. Add water, if required, to bring to desired consistency. Add butter and freshly ground black pepper and serve hot.

Stovetop Tomato Paste

Fresh Tomatoes - I used a mix of home grown grape and cherry tomatoes
Olive Oil

Most recipes of tomato paste call for removing the skin and the seeds. Since I am using home grown cherry tomatoes here, I decided to use my vitamix blender to blend the tomatoes with the skin and seeds to make a smooth mixture.

Cook this mixture over stove top for a couple of hours over medium low heat. Stir frequently towards the end. Once most of the liquid has evaporated and the paste looks dry and starts sticking to the bottom of the pan, add olive oil. Mix well and cool completely. Store in a glass jar in the refrigerator and use as required.

Warm Cabbage Salad

 

 

Cabbage - 1/2 (half of a medium size one or a small size cabbage)
Urad Dal / Split Black Lentil - 2 tbsp. (optional)
Green chilies - 2 to 3, chopped
Cilanto - a handful, chopped
Pink Salt
Turmeric powder - 1/4 tsp
Mustard seeds - 1/2 tsp
Olive Oil - 1 tbsp

Wash the whole cabbage well. Chop the leaves finely.

Heat a cast iron skillet well. Add oil and immediately add the mustard seeds, green chilies, urad dal and turmeric powder.

Now add chopped cabbage, salt and mix well. Cover and cook for 10 minutes.

Take off the cover and cook over high heat for a couple of minutes more till the cabbage starts browning at the bottom. Remove from heat, garnish with chopped cilantro and serve.

 

 

Meat and Beans Meatballs for Dog

Ground Meat - 2 lbs
A mix of Dried Beans / Lentils / Brown Rice - 2 cups ( cook with sufficient water till done. I use mix of kidney beans and chickpeas, sometimes I use red lentils and yellow mung beans along with a little brown rice)
Eggs - 4
Potatoes - 3, lightly steamed and grated
Carrots - 4, lightly steamed and grated
Garlic - 1/2 tsp grated or use a dash of garlic powder
Cinnamon Powder - 1/2 tsp
Fresh Rosemary - a sprig (optional)




Preheat oven to 350F.


Blend the cooked beans and eggs together in a blender. If using lentils, no need to use a blender, just mash lightly with a fork.


Remove and mix in grated potatoes, carrots, garlic powder, cinnamon and rosemary.




Now add the ground meat and mix with your hands.


Make meatballs and place them in a muffin tin or on a lined baking sheet and bake for 30 minutes to 45 minutes till they are done.




Remove, cool and they can be stored in the refrigerator for upto 5 days.

Pan Fried Spicy Shrimp

Fresh Shrimp - 1 lb (shelled and de-veined but tail on)
Turmeric - 1/4 tsp
Cayenne Pepper - a pinch
Pink Salt - 2 pinches
Olive Oil - 2 to 3 tsp

Heat a cast iron pan. Once it is well heated, add the olive oil.

Immediately add the shrimp and mix with the oil. Sprinkle turmeric, salt and cayenne pepper and toss well. Cook on medium high heat for a couple of minutes on both sides till the shrimp becomes opaque. Do not overcook as this will turn the shrimp rubbery.

Remove from heat and serve hot.

Tomato Saar / Spicy Tomato Soup

 

 

Tomatoes - 2 lbs (use fresh homegrown tomatoes for best taste)
Carrots - 2, chopped
Water - 3 cups
White Onion - 1/3 cup, chopped
Ginger - 1 inch, sliced
Garlic Cloves - 3, chopped
Cumin Seeds - 1/2 tsp
Black Pepper - 1/4 tsp
Cayenne Pepper - 1/4 tsp or one Green Chili
Curry Leaves - 3
Salt

For tempering:
Ghee - 1 tbsp.
Cumin Seeds - 1/2 tsp
Mustard Seeds - 1/2 tsp
Hing / Asafoetida - a pinch
Curry Leaves - 4

Mix all the above ingredients together and cook in a pressure cooker on medium low heat. Once full pressure is reached, reduce and cook for a few minutes more.

Remove and cool. Using a high speed blender, blend into a smooth paste.

Heat ghee is a pan. Add the tempering and the blended tomato. Bring it to boil and check for seasoning. Add water, if required, to bring to desired consistency. Serve hot.

Brown Lentils with Black Cardamom

Brown Lentils / Kala Masoor Dal - 1 cup
Water - 2 1/2 cups
White Onion - 1/3 cup, finely chopped
Cumin Seeds / Jeera - 1/2 tsp
Green Chili - a couple, finely chopped
Bay Leaf - 2
Ginger - 1 inch, grated
Black Cardamom - 2 pods, using a mortar and pestle roughly crush the seeds
Turmeric - 1/4 tsp
Salt
Oil - 2 tsp
Ghee - 2 tsp

Cilantro, lemon juice and sliced red onion for serving

In a small pressure cooker, heat the oil and ghee together. Add cumin seeds, bay leaf, grated ginger, green chili and crushed cardamom seeds.

Then add the chopped onion and cook till soft.

Add the washed lentils and some salt and turmeric powder. Mix well. You can add a little sprinkle of cumin powder if desired, but not necessary. Then add the water, close cooker and cook over low heat for 2 full pressure whistles.

Alternatively, if the lentil is already cooked beforehand, just add it to the spices and the sautéed onion, add a cup of water and bring it to boil for a few minutes.

Sprinkle with chopped cilantro, add a dash of lemon juice and serve hot with sliced red onion.

Instant Tomato Pickle

Fresh Tomato - 2 lbs
Oil - 2 tbsp
Tamarind - 2 tsp
Jaggery / Date Palm Sugar - 2 tbsp
Red Chili Powder - 1 tsp
Salt - 1 tsp
Methi / Fenugreek Powder -1 tsp (optional)
White Vinegar - 2 tbsp. (optional)

Oil - 2 tbsp.
Mustard Seeds - 1/2 tsp
Methi / Fenugreek Seeds - 1/4 tsp
Dried Whole Red Chili - 1
Curry Leaves - 10 (optional)
Garlic Cloves - 10, smashed in a mortar pestle

Heat a heavy bottomed pan and add the oil. Add the tomatoes and cook on high heat for a few minutes. Then reduce the heat, add jaggery and cook the tomatoes for around 20 to 25 minutes till they are completely cooked and oil begins to float on top. Remove from heat and add the dry tamarind, red chili powder, salt and methi powder. Mix well. If desired, you can also add 2 tbsp. of white vinegar. If you want a smooth paste, you can cool and run this mixture in the blender. I wanted some texture, so I left it as it is.

Heat a small pan and add 2 to 3 tbsp. of oil. Add mustard seeds, methi seeds, curry leaves, whole red chili and garlic cloves. Cook till the cloves slightly change color and curry leaves get crunchy.

Remove from heat and add this to the tomato mixture. Mix well, cool completely, transfer to a clean glass jar and refrigerate. Goes well with dosa and parathas. Should stay fresh in the fridge for a month.

 

 

 

 

Ginger Peach Sauce

 

Fresh Peaches - 2 cups, roughly chopped
Lemon Juice - 1 tbsp.
Fresh Ginger - 1/2 tsp, minced
Arrowroot / Cornstarch - 2 tbsp.
Water - 1 tbsp
Raw Honey - 3 tbsp. (depending on the sweetness of peaches)
Vanilla Extract - 1 tsp

For Serving:
Pound cake or any other cake - a few slices
Butter - 1 tbsp, melted

In a medium saucepan, combine peaches, ginger, lemon juice, water together and bring to a boil.

Lower the heat to medium low and allow it to cook until peaches are fork tender, around 15 minutes.

In a small bowl, stir the water and arrowroot together and add it slowly to the simmering peaches and stir until desired consistency is reached. Remove from heat and cool.

To serve, brush the pound cake slices with butter and grill on a pan for about a minute on each side. Serve the peach sauce on top.

Tomato Bell Pepper Salad

Tomato - 1 or a handful of cherry tomatoes (preferably heirloom variety or homegrown), chopped
Green Bell Pepper - 1, finely chopped (preferably from farmers market or homegrown)
Red Onion - 1/2 cup, finely chopped
Cucumber - 1, chopped
Cilantro - a handful, chopped
Green Chili - 1, deseeded and finely chopped
Lemon Juice - 1 tbsp
Pink Himalayan Salt - 1/4 tsp

Mix all the above together and keep in the refrigerator for at least half an hour before serving.