Homemade Ghee / Clarified Butter

Organic Sweet Cream Butter - 32 oz

Add the butter to a heavy bottomed pan. Melt the butter over medium heat. Then lower the heat to the minimum and let it come to boil over slow heat. Do not stir at any point of time.

First the melted butter gets frothy and then slowly white solid particles will float. Then the liquid becomes transparent and the white particles disappear and settle at the bottom of the pan and turn brown in color. Now the ghee is ready. The entire process takes around an hour.

Sieve the ghee to remove the brown particles and store in a glass container. The ghee solidifies when completely cooled.

Warm Ghee

Ghee when cooled completely

Sauteed Turnip Greens

Turnip Greens - 1 bunch
Olive Oil - 1 tbsp
Ajwain / Carom Seeds - 1/4 tsp
Garlic - 5 cloves, minced
Salt
Turmeric - a pinch

Wash the greens well. Chop roughly along with the stems.

Heat a large skillet and add the olive oil. Reduce the flame and add the ajwain and minced garlic. Saute on low flame till the garlic starts changing color to brown.

Immediately add the chopped greens and salt. Mix well and saute for a minute.

Lower the heat, cover the skillet tightly with a lid and cook for around 4 minutes.

Remove the lid, increase the flame and saute for a minute more. Serve hot.

Tur Dal Sundal

Tur Dal / Yellow Split Pigeon Peas - 1 cup, if possible soak overnight or for a few hours

Mustard Seeds - 1/4 tsp
Hing / Asafoetida - 2 pinches
Curry Leaves - 5
Dried Red Chili - 2
Urad Dal / Black Lentil - 1 tbsp
Salt
Dessicated Coconut - 1 tbsp
Turmeric - a pinch
Peanut Oil - 1 tbsp

Add 3 cups of water in a sauce pan, add the washed Tur dal, a pinch of turmeric and bring it to boil. Once it starts boiling, simmer and cook till the dal is just cooked. Do not overcook as we want the lentils to hold their shape and not get mushy. Drain any remaining water and keep aside.

Heat oil in a skillet. Add the mustard seeds. Once they start popping, add the hing, red chili, curry leaves and urad dal. Saute till the dal starts to change color.

Add the dessicated coconut and cook till it starts to brown.

Add the cooked dal, salt and mix well and saute for a minute. Serve warm.

Fried Okra / Dherosh Bhaja

Okra - 30
Oil - 2 tbsp
Nigella Seeds - 1/2 tsp
Green Chili - 2, finely chopped
Turmeric - a pinch
Salt

Wash the okras well. Dry completely. Cut into very thin roundels. Make the roundels as thin as possible. The thinner they are, the crispier they will turn out.

Heat 2 tbsp oil in a cast iron skillet. Add the nigella seeds and chopped green chili. Saute for a few seconds.

Now add the okra roundels, turmeric and mix well with the oil and spices. The okras get slimy in the beginning but slowly as they cook the sliminess goes away.

Keep turning them frequently. Once they get brown and crisp on all sides, they are done. Sprinkle some salt and remove from heat and serve immediately.

Sheem Bhaja

Surti Papdi / Sheem - 30, washed, dried and the ends trimmed
Oil - 1 tbsp
Mustard Seeds - 1/2 tsp
Hing / Asafoetida - a pinch
Green Chili - 3, finely chopped
Onion - 1/2, finely chopped
Roasted Coriander Powder - 1 tsp
Salt

Heat oil in a skillet. Add the mustard seeds. Once they begin to pop, add the hing and chopped green chilies.

Now add the chopped onion and cook till the onion begins to caramelise.

Add the surti  papdi and salt. Mix well and cover and cook for 5 minutes.

Remove the cover and add the roasted coriander powder. Mix and cover and cook till the vegetable is done, another 5 minutes.

Remove cover, increase heat and saute for a minute more.

Serve hot with steamed brown rice and dal.

Sauteed Beet Greens

Organic Beet Root Greens - 1 bunch
Olive Oil - 1 tbsp
Garlic -  5 cloves, minced
Salt
Turmeric - a pinch
Cut the beet root off the beet greens and wash the greens well. Chop roughly along with the stems.

Heat a large skillet and add the olive oil. Reduce the flame and add the minced garlic. Saute on low flame till the garlic starts changing color to brown.
Immediately add the chopped greens and salt. Mix well and saute for a minute.

Lower the heat, cover the skillet tightly with a lid and cook for around 4 minutes.

Remove the lid, increase the flame and saute for a minute more. Serve hot.

Tomato Pora / Fire Roasted Tomato Salsa

On the Vine Tomato - 2, big and ripe

Red Onion - 1/2 cup, finely chopped
Cilantro - a handful, chopped
Garlic - 1 clove, minced
Jalapeno - 1, finely chopped
Salt
Sugar - 1/2 tsp (optional)

Wash the tomato and dry it completely. Roast the tomato over a open flame turning frequently so that all sides are roasted. I usually place it on a wire rack and place the rack over the gas flame and rotate the tomato using a tong. The skin will be completely charred when it is done. Alternatively, the tomato can be broiled in an oven.

Cool down the tomato and peel the blackened skin. Mash the tomato with a fork.


Add chopped onion, cilantro, minced garlic, salt and mix well. Serve as a salad with steamed rice or serve with corn ships.

Mung Dal with Green Papaya

Mung Dal / Split Yellow Lentil - 3/4 cup
Turmeric - a pinch
Salt
Peanut Oil - 1 tbsp
Mustard Seeds - 1/4 tsp
Cumin Seeds - 1/4 tsp
Hing / Asafoetida - a pinch
Green Chili - 3, finely chopped
Curry Leaves - 5
Onion - 1/2 cup, finely chopped
Tomato - 1, finely chopped
Green Papaya - 1 cup, peeled and diced
Roasted Coriander Powder - 1/2 tsp

Cook the mung dal with 3 cups of water, salt and turmeric till soft and completely cooked. Mash with a fork and keep aside.

Heat oil in a pan. Add the mustard seeds. Once they start popping, add cumin seeds and saute for a few seconds. Then add the curry leaves, hing, chopped green chili and chopped onion.

Cook till the onion  gets soft. Now add the chopped green papaya, a little salt and roasted coriander powder. Cook till the papaya is half cooked.

Add the chopped tomato and cook till the papaya cubes are soft.

Now add the cooked dal and a cup of water. Check the seasoning. Bring the dal to a boil and cook till desired consistency is reached.

Patol Dopyaza / Spicy Pointed Gourd with Onions

Adapted from http://usmasala.blogspot.com/2011/11/parvalpatal-dopyaza.html

Fresh tender Patol / Pointed Gourd - 15
Peanut Oil - 2 tbsp
Cumin Seeds - 1 tsp
Hing / Asafoetida - a pinch (optional)
Bay Leaf - 1
Onion - 1, medium size, thinly sliced
Tomato - 1, thinly sliced
Ginger - 1 tsp, minced
Homemade Garam Masala - 1 tsp
Roasted Coriander Powder - 1/2 tsp
Red Chili Powder - 1/2 tsp
Salt
Turmeric

Trim the ends of the patol and cut each patol lengthwise into 4 pieces. Sprinkle some turmeric and salt and mix well and keep aside for a few minutes.

Heat 1 tbsp oil in a skillet. Add the sliced patol and sate till they are golden brown and completely cooked. Remove and keep aside.

Heat the remaining 1 tbsp oil in the skillet. Add the cumin seeds. Once they start sizzling, add the hing and bay leaf. Then add the sliced onion and a little salt. Cook till the onion gets soft.

Add the grated ginger, a pinch of turmeric, red chili powder and sliced tomato and cook till oil separates.

Add the roasted coriander powder and the cooked patol.Mix everything well. Sprinkle some garam masala on top and cook for a few minutes more.

Serve with steamed brown rice and dal.

Chana Dal Sundal

Chana Dal / Split Bengal Gram - 1 cup, if possible soak overnight or for a few hours
Mustard Seeds - 1/4 tsp
Hing / Asafoetida - 2 pinches
Curry Leaves - 5
Green Chili - 2, finely chopped
Urad Dal / Black Lentil - 1 tbsp
Salt
Dessicated Coconut - 1 tbsp
Turmeric - a pinch
Peanut Oil - 1 tbsp

Add 3 cups of water in a sauce pan, add the washed chana dal, a pinch of turmeric and bring it to boil. Once it starts boiling, simmer and cook till the dal is just cooked. Do not overcook as we want the lentils to hold their shape and not get mushy. Drain any remaining water and keep aside.

Heat oil in a skillet. Add the mustard seeds. Once they start popping, add the hing, chopped green chili, curry leaves and urad dal. Saute till the dal starts to change color.

Add the dessicated coconut and cook till it starts to brown.

Add the cooked dal, salt and mix well and saute for a minute. Serve warm.

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.