Mint and Green Mango chutney

1 bunch of mint
1 bunch of cilantro
1 tablespoon of green chili or to taste
2 cups of chopped green mango
1 teaspoon of salt or to taste
Enough water for grinding the above ingredients

Wash the mint and remove the mint leaves form the stalk.  Wash the cilantro and remove the thick stalks.  Peel and chop the green mango.  Grind all the the ingredients with enough water.  Remove from bender jar.  Add salt mix and serve.  Serves 4
Serve with samosa, pakoda 

Potato with Kalonji seeds

2 large potatoes
⅓ cup of oil
1 teaspoon of kalonji seeds
1 teaspoon of turmeric powder
½ teaspoon of salt

Wash and chop the potatoes.  Heat a large pan with oil, when the oil is hot add the kalonji seeds.  When the seeds sizzles add the chopped potatoes  stir add turmeric powder stir cover and cook till the potatoes are cooked.  After the potatoes are cooked add salt stir and serve. Serves 2.

This dish is served with chapati or puri. The kalonji seeds or nigella has a very unique taste when you bite into it. It is a perfect seasoning for potatoes. This dish takes less than 15 minutes to make.


What is Kalonji? Read about it here http://www.wisegeek.com/what-is-kalonji.htm

Baked Samosa with Spinach and Paneer stuffing

Ingredients for outer covering:
1 ½ cup of all purpose flour
⅓ cup of oil
¼ teaspoon of salt
¾ cup of water or enough to make  a stiff dough

Ingredients for filling:
1 bunch of spinach washed and chopped
1 cup paneer
⅓ cup of pine-nuts or any nuts
1 tablespoon of chopped ginger
1 tablespoon of chopped green chili
1 teaspoon of cumin seeds
1 teaspoon of fennel seeds
1 teaspoon of turmeric powder
1 teaspoon of cumin powder
1 teaspoon of coriander powder
4 tablespoon of oil
1 teaspoon of salt
¾ cups of water.

Prepare dough for covering: Combine the all purpose flour, oil, salt and water to make a stiff dough.  Cover and let it rest for 30 to 40 minutes covered.

Prepare filling: Add 1 teaspoon of salt to the spinach microwave it for a minute and allow it to wilt for 15 minutes, squeeze it to remove the water contained in it.

To a pan on medium heat add 4 tablespoon of oil.  When the oil is hot add the cumin seeds, fennel seed, wait for a few seconds till the cumin and fennel sizzle, add the chopped ginger and green chili, saute for a few seconds add turmeric powder, cumin powder, coriander powder saute for a few seconds add the paneer add a little water cover and cook for a few minutes add the spinach and cook for 5 minutes.  Add water as need to prevent the pan from burning at the bottom.  You want to have a dry filling to make the samosa. After the spinach is cooked  keep it aside and let it cool. When it is cool assemble the samosa as shown in the video

By baking instead of frying the oil used for making samosa has been cut down. These samosa are a lot less greasy yet the taste has not been compromised. This is a healthier version of samosa.



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Vathal Kolambu

1 cup small eggplant chopped
4 tablespoon oil for best results use Indian sesame oil
2 teaspoon channa dal
1 teaspoon urad dal
1/2 teaspoon mustard
1/4 teaspoon fenugreek
2 dry red chili or to taste
4 teaspoon sambar powder or substitute with store bought adjust to taste
                       (easy home made recipe for sambar powder --- click here)
1/2 turmeric powder
1/4 teaspoon asafoetida
1 1/2 cups water
1 1/2 tablespoon tamarind concentrate
1 teaspoon of salt or to taste
1 teaspoon corn starch dissolved in water

In a pan on medium heat add channa dal and urad dal when the dal is brown add mustard seeds fenugreek seeds and dry red chili when the mustard seeds crackle add the eggplant saute for a few seconds, cover and let it cook for 6 to 8 minutes.  Add sambar powder, turmeric powder, asafoetida add water tamarind concentrate and salt let it boil for 6 minutes and turn the heat off.  Add corn starch dissolved in water.

A berry called "Sundakkai" is dried and used in this dish along with the other frying ingredients.  Vathal means dried in Tamil.  Since "Sundakkai" is not available locally I have substituted eggplant for it.

Pani Puri

1 pkt of packaged pani puri ( contains 50 puris)
1 cup of chickpeas or garbanzo beans cooked
2 whole potatoes boiled and peeled and chopped
1 green chili or to taste
½ bunch of cilantro leaves
a few mint leaves
½ cup of coriander seeds
¼ cup of cumin seeds
1 ½ teaspoon of black salt
1 ½ teaspoon of salt
1 teaspoon of chat masala
1 ½ tamarind concentrate
6 cups of water

Dry roast the coriander seed and cumin seeds, when cool grind it and keep it aside.  To the same jar add mint leaves with stalks removed, green chili, cilantro leaves and water and grind them.  To the mint and cilantro water add 1 ½ tablespoon of tamarind concentrate, ½ teaspoon black salt, ½ teaspoon of regular salt and 1/2 teaspoon of chat masala. 
 
To the mashed potato add 1 ½ teaspoon of the coriander, cumin ground powder, ½ teaspoon salt, mix and mash the potato.

To the cooked chick peas 1 ½ teaspoon of the coriander, cumin ground powder, ½ teaspoon salt mash and mix it.

Assemble the pani puri as shown on the video and serve.

Optional you can serve sweet chutney with this dish. Recipe for sweet chutney <=.
There is lot of salt in this dish. Adjust it according to your taste and medical needs.

Samosa - Baked with Cauliflower and Potato filling

click on arrow to watch video:
For outer covering:
1 ½ cup of all purpose flour
⅓ cup of oil ¼ teaspoon of salt
¾ cup of water or enough to make  a stiff dough

For filling:
3 cups of chopped potato
2 cups of cauliflower florets
¼ cups of peanuts
1 tablespoon of chopped ginger
1 tablespoon of chopped green chili
1 teaspoon of cumin seeds
1 teaspoon of fennel seeds
1 teaspoon of turmeric powder
1 teaspoon of cumin powder
1 teaspoon of coriander powder
4 tablespoon of oil
1 teaspoon of salt
¾ cups of water.

Combine the all purpose flour, oil, salt and water to make a stiff dough.  Cover and let it rest for 30 to 40 minutes covered.

To a pan on medium heat add 4 tablespoon of oil.  When the oil is hot add the cumin seeds, fennel seed, wait for a few seconds add the chopped ginger and green chili, saute for a few seconds add turmeric powder, cumin powder, coriander powder saute for a few seconds add the cauliflower and potato add a little water cover and cook until the vegetables are cooked.  Add water as need to prevent the pan from burning at the bottom.  After the vegetables are cooked keep it aside and let it cool.  When it is cool assemble the samosa as shown in the video.

Normally samosas are fried these are baked.  No need to stand in front of a burner with a pan full of oil to fry.  These are a lot less greasy and taste fabulous.  Serve with ketchup, sweet chutney, coconut chutney.

Quinoa with yogurt and Fresh Fruits

3 cups cooked Quinoa
1 cup chopped melon
1 cup watermelon
1 cup melon
2 cups yogurt
1/2 teaspoon salt

Mix all of the above and serve.  
Any fruits in any proportion can used to make this dish. Enjoy with cucumber, pomegranates, apple any choice any combination. Add some nuts if you like.

This is a wonderfully colorful and healthy dish. Kids will love it. Enjoy!

Ven Pongal

1 cup of rice
1/3 cup of mung dal
2 1/2 cups of water
1 teaspoon salt or to taste
3 tablespoon of clarified butter or substitute with oil
1 teaspoon cumin seeds
1 teaspoon crushed black pepper
1 tablespoon of chopped ginger
1/4 cup of cashew nuts
1/4 teaspoon asafoetida
a few curry leaves optional

Wash and soak the mung dal in hot water one hour before cooking.  In a pan on medium heat add the soaked mung dal and washed rice and let it cook for 20 to 25 minutes or until the rice and mung dal are cooked.  Add, 1 teaspoon of salt and mix.

Separately in another pan heat 3 tablespoon of clarified butter.  When the clarified butter is hot  add cumin seeds, when the cumin seed sizzles add black pepper followed by cashew nuts chopped ginger, asafoetida.  Turn the heat off and the seasoning to the cooked rice and mung dal.  Add a few optional curry leaves and mix

Date and Tamarind chutney

Ingredients:
½ cup packed dates without seeds
2 tablespoon of tamarind concentrate
1 ½ cup water
1 tablespoon brown sugar
1 teaspoon chat masala
½ teaspoon cornstarch dissolved in a little water
1 teaspoon salt

Heat a pan with 1 ½ cups of water.  Add the dates and tamarind and let it come to a boil.  Let it boil for 10 minutes, add brown sugar, chat masala, salt, and cornstarch, turn the heat off. Let it cool and it is ready to serve.

A concoction of sweet, sour, salt and spice. Delicious to say the least and it is easy, oh! so easy to make.

Home made White Bread

Ingredients:

3 cups Bread flour

1/2 teaspoon salt
2 teaspoon sugar
1 1/2 teaspoon rapid rise yeast
3 tablespoon of melted butter
1 1/4 cups of milk at room temperature can substitute with water

Preparation:  In a bowl with 3 cups of bread flour add salt and mix.

Separately to the milk add sugar and yeast mix and set it aside until it has started to ferment.  Takes about 15 to 20 minutes.  

Make a well in center of the flour add the fermented yeast and start forming a dough.  Once the dough is formed knead it for at least 10 to 15 minutes.  Pull the sides together and with the seams down place it in a loaf pan.  Press the dough in the pan till it fills it up.

Cover it and let it rise in a warm place or in the oven with the light on but power off until it has doubled.  It takes about an hour or so.  Give it enough time to rise.  To make a good bread the yeast needs time to do its work.
   
Pre-heat the oven to 375 degrees.  Place the bread in the middle rack and bake for 30 to 35 minutes or until it is done. Remove and let it cool before removing it from the pan and slicing.  

You can make hot home made bread at home faster than you ever thought.  The texture is just superb.  The aroma is out of this world.  Anyone can make it.

Bread should double during the first rising, if it does not then it may be due to temperature, humidity or barometric pressure.  Keep the dough covered during rising.  Keep it in a warm place where there is no draft.  Kneading is important to form gluten.


Note:  Baking is tricky.  Use this recipe as a reference only and adjust it to the area you are living.  The ingredients will be different in your area.

Pumpkin Curry - Erissery

3 cups peeled and chopped pumpkin (other suitable vegetables, yam, snake gourd, plantains, or use a combination)
1 cup frozen cream peas
3 tablespoon oil
1 teaspoon whole black pepper crushed
1 teaspoon green chili or to taste
1 cup water
3/4 cup ground coconut can be substituted with dry coconut
1 tablespoon tamarind concentrate can be substituted with lemon juice
1 teaspoon salt

Heat a pan on medium heat with 3 tablespoon of oil.  When the oil is warm add the crushed black pepper, green chili, saute for a few seconds add cream peas saute for a few seconds add water and cook for 8 minutes covered on low heat until the cream peas is almost cooked.

Add the chopped pumpkin mix cover and cook for an additional 6 minutes or until the pumpkin is almost cooked.

Add 1/4 cup of coconut, tamarind and salt let it cook for an additional 2 minutes and turn the heat off.  Rest of the 1/2 cup coconut microwave it till it is brown and add it to the pumpkin mixture.  Serves 4.

Pumpkin besides being loved to be decorated with and is mostly used to make pies and bread.  It is available throughout the year and is cheap.  It is rich in anti-oxidants, vitamins and is low in calories.  Besides making bread and pie pumpkin can be used to make curry's and soups.

Eggplant Bharta

1 large Italian eggplant
1/4 cup of whole coriander seeds roughly powdered
3 tablespoon oil
1 tablespoon green chili
1 tablespoon chopped cilantro
1/4 roasted peanuts
1/2 teaspoon salt

Wash and broil the eggplant on the top rack of the oven closes to the heating coil, takes about 15 to 20 minutes.  When it is cold remove the skin of the eggplant.

In a pan on medium heat dry roast half of the coriander seeds.  When brown and an aroma is given out set it aside.  

In the same pan heat oil add rest of the powdered coriander seed saute for a few seconds, add green chili, ginger, peanuts, in succession saute add the roasted eggplant, salt mix cover and cook for 5 minutes.  Remove cover add fresh cilantro leaves.  Serves 2.

Quinoa with Sprouted Mung

3/4 cup quinoa
3/4 cup sprouted mung (already spouted mung are available at the grocers)
1 1/2 cup water
1 teaspoon salt
3 tablespoon clarified butter
1 tablespoon ginger
1 teaspoon cumin seeds
1 teaspoon black pepper crushed
1/4 cup roasted peanuts
a few curry leaves optional

Wash and cook quinoa in water, takes about 15 minutes, add sprouted mung and cook for an additional 2 minutes or so until the excess water has evaporated.  Add 1 teaspoon of salt mix and turn the heat off set aside for seasoning.

Heat a pan with 3 tablespoon of clarified butter, when the oil is hot add cumin seed and crushed black pepper, when the cumin turns brown add roasted peanuts, ginger and optional curry leaves saute for a few seconds add to the cooked quinoa and sprouted mung.  Serves 2.

For one of my rice recipes I have replaced rice for quinoa in this dish.  Serve with yogurt or chutney this is an absolute fantastic.

Banana Muffin egg-less - cupcake

2 1/2 cup all purpose flour
2 tablespoon corn starch
1 teaspoon nutmeg powder
1 teaspoon baking powder

1/2 cup ground or shredded coconut
1/2 cup chopped walnut

2 ripe banana or 1 cup mashed banana
1 teaspoon baking soda
1 teaspoon vinegar
1/2 teaspoon salt
1 1/2 cup of milk
2/3 cup of oil
1 cup light brown sugar

Combine and sift the dry ingredients - flour, corn starch, nutmeg powder, baking powder and salt.  Add walnut and coconut.  Dissolve the baking soda in vinegar and add it to the flour mixture.

Combine the milk and sugar, mix till sugar is dissolved.  Add oil and mashed banana.  Mix and slowly add the mixture to the flour.  Mix by folding it in.  Line a muffin pan with baking cups.  

Pour the batter into the cups and bake for 25 minutes at 340 degrees or until a knife inserted in the middle of the muffin comes out clean.

These egg-less muffins are for friends who don't like eggs or its flavor.  It is great for dessert.  Over ripe bananas are perfect for this dish.


Note:  This recipes has been tried several times in my kitchen, however, baking is tricky.  Use this recipe as a reference only and adjust it to the area you are living.  The ingredients will be different in your area.

Lemon Rice

3 cups cooked rice
3 tablespoon oil
2 tablespoon of channa dal
1 teaspoon of urad dal
1/2 teaspoon of mustard seeds
dry red chili according to taste
1/4 teaspoon of asafoetida
1/4 teaspoon turmeric powder
1/4 cup of roasted peanuts
1/2 teaspoon of salt
1 tablespoon of lemon juice
Few curry leaves fresh or dry optional

Heat oil in a pan add channa dal, urad dal, when it turns brown add mustard seeds, red chili when mustard seeds crackle add asafoetida, turmeric powder, roasted peanuts, curry leaves, mix add cooked rice, and heat till the rice is evenly hot, add salt mix, lemon juice and turn the heat off.  

Tangy and salty, some folks crave for this dish.  It is a great way to use up leftover rice.  It takes only a few minutes to make.

Masoor dal - red lentil

4 tablespoon oil
1/2 teaspoon mustard seeds
1/2 teaspoon cumin seeds
3/4 cup of chopped onion
1 tablespoon chopped ginger
1 tablespoon chopped green chili or to taste
1/2 teaspoon turmeric powder
1/2 teaspoon paprika
1 cup chopped tomato
1 teaspoon garam masala
1 cup masoor dal
2 cups water
1 tablespoon of lemon juice
1/2 teaspoon of salt or to taste

Heat 4 tablespoon of oil.  When hot add mustard seeds, cumin seeds, when mustard seeds crackle add chopped onion and saute till onions are brown.  Add ginger and green chili saute for a few seconds add turmeric powder and red chili powder mix add tomato.  When the tomatoes are cooked add garam masala stir add the washed dal and water.  Cook for 10 to 15 minutes until the dal is cooked.  Add salt and lemon juice mix and turn the heat off.  Garnish with cilantro leaves.   Serves 4.

Served with rice or chapati.  Masoor dal cooks very fast.  Theses dals are red lentils without skin.  This is the perfect dal for days you feel like eating light.

Spinach Kofta

Ingredients for kofta:
1 bunch fresh spinach or use frozen spinach
1 teaspoon salt
3 tablespoon corn starch
1/2 teaspoon cumin powder
1/4 cup of chick pea flour or besan
1/4 cup of walnuts, almonds or any nuts
1 cup paneer or cottage cheese

Prepare kofta:  Chop the spinach add salt mix and microwave it for 2 minutes.  Allow it to cool for 10 to 15 minutes.  

Squeeze the microwaved spinach to remove  the water contained in it.  Add cornstarch  cumin powder, chick pea flour, walnuts and paneer, mix and make a dough.  Divide the dough into small balls and deep fry till golden brown.
Remove and place on a paper towel.

Ingredients for Gravy:
4 tablespoon oil
1 teaspoon cumin seeds
1 cup chopped onion
1 tablespoon chopped ginger
1 teaspoon garlic
1 teaspoon green chili or to taste
1/2 teaspoon turmeric powder
1/2 teaspoon red chili powder or to taste
1 teaspoon of garam masala
1 cup tomato
1 cup milk
1 teaspoon salt or to taste

Prepare gravy:  Heat oil in a pan, when the oil is hot add cumin seeds, when the cumin sizzles add chopped onions, saute until it is brown, add ginger, garlic, green chili, saute add turmeric powder, chili powder, saute, add garam masala, wait for a few seconds add the tomatoes and cook till the tomatoes are cooked.  Add milk and let it come a boil add 1 teaspoon of salt.  Turn the heat off and allow it to cool.  When it is cool grind it to a smooth paste.  Add the spinach kofta balls and serve.  Serves 4.

Serve with chapati or nan.  These are spinach dumplings in gravy.  It is a gourmet dish.  There are a variety of kofta dishes this is one of them.

Alu Paratha or Potato stuffed paratha

Ingredients for paratha:
2 cups whole wheat flour
3 teaspoon oil
1/2 teaspoon salt
1 cup water

Ingredients for filling:
1 1/2 cups cooked and mashed potato
2 green chilies or to taste
2 tablespoon of chopped cilantro
1 teaspoon chat masala
1/2 teaspoon salt
Clarified butter

Combine whole wheat flour, oil, salt and water to form a dough.  Cover and allow it to rest for 20 to 30 minutes.  

Prepare the stuffing.  To the mashed potato add green chili, chopped cilantro, chat masala and salt,  mix and divide into 10 parts.

Divide the whole wheat dough into 10 parts.  Take one of the whole wheat parts and roll it into a 3" round, put one of the potato stuffing into it seal let it rest with the sealed side down.  Do the same with rest of the dough.

Start making the chapatis with the aid of some flour.  With the sealed side down roll them into round 5 to 6" round disks.  

Place a griddle on medium heat.  Put the rolled chapati on the griddle.  Let it cook until bubbles appear on top, turn the chapati over and cook the other side.  Apply a few drops of clarified butter or oil on both sides, remove from griddle when they are brown.

Other stuffing can be used for paratha cabbage, cauliflower, peas etc.  Everybody loves alu paratha. There are so many ways of spicing the stuffing.  I have kept it simple.

Gulab Jamun recipe

4 cups granulated sugar
2 cups powdered milk
1/2 cup all purpose flour
1 stick + 2 tablespoon of unsalted butter or (1/2 cup butter + 2 tablespoon)
1/2 cup evaporated milk
3 cardamom pods
A few strands of saffron
4 cups water
rose flavoring optional

To make sugar syrup dissolve sugar in 4 cups water.  Heat the syrup till boiling point, add 1/2 teaspoon of crushed cardamom pods, saffron, and turn heat off.  Divide the cooled sugar syrup into two batches and keep aside.  

Combine the powdered milk, flour, butter and milk in a bowl.  Make a soft dough.  Divide the dough into large marble size balls.  Inside each jamun ball insert a cardamon seed.  

Heat oil for deep frying.  Heat till the oil is hot.  Turn down the heat down immediately to low.  Fry the jamun balls at low heat.  It should cook for a long time at very low heat.  When the jamuns have floated to the top, the color is dark brown and the sizzling has reduced they are ready to come out.  Let it soak in the first syrup for a couple of hours.  The longer they soak the better they taste.  For serving serve it in the second batch of syrup.  Makes approximately 32 gulab jamuns.

Note: While making large quantities change oil after frying two batches.  If the oil is too hot the outside of the jamuns will burn and the inside will not cook.

These gulab jamuns are so good it is nirvana.  It almost impossible to describe these.  The smiles on kids faces when they eat these describes it best.

See also Rasgulla rasmalai recipe

Sambar dal soup made with powder

1/2 cup Tur dal
2 cups vegetables (any or a mixture of these: eggplant, chayote, acorn, any 
squash, radish)
1 1/2 tablespoon tamarind concentrate
1/2 teaspoon turmeric or haldi powder
1/2 teaspoon of salt
4 teaspoon of sambar powder(easy home made sambar powder recipe here)  can be substituted with store bought adjust the amount if you are using store bought)
enough water for cooking

Seasoning: 
2 tablespoon of oil
1/2 teaspoon mustard seeds
2 teaspoon of channa dal
1 teaspoon of urad dal
1/4 teaspoon fenugreek or methi seeds
1 dry red chili
1/4 teaspoon of Asafoetida or hing
1 teaspoon brown sugar optional

Wash and cook toor dal in 2 cups of water for 30 minutes, add the vegetables and 
cook for 10 minutes, add tamarind, turmeric powder, sambar powder and salt cook for 5 minutes. You might need to add more water, sambar is a liquid soupy consistency.

Season: Heat oil in a pan when hot add channa dal, urad dal, when it sizzles add mustard seeds. After the mustard seed crackles turn the heat off add fenugreek seeds, red chili and asafoetida. Pour into sambar add 1 teaspoon brown sugar stir and turn the heat off.  Serves 2.

For normal every day cooking "sambar made with powder" has become very popular.  Quick and easy to make yet tasty.

Date roll or Khajur burfi

2 cups of ripe dates without pits
1/2 cups chopped of pistachios
1/2 cup of chopped almonds
5 tablespoon of oil

Mix the dates chopped pistachios and almonds.  Microwave it for a total 4 minutes.  Stir it at 2 minute interval. Let is cool down nicely in the refrigerator.

After it is cool place it on a greased parchment paper, press it down to make it into a square or rectangular shape.

Place it on a tray and let it cool in the freezer for 15 minutes.
Remove and cut it into squares.

Dates originated from the middle east.  Sweet and crunchy you can never get tired of these.  Eat a couple of these in the morning and they give you energy.  Dates are rich in minerals.

Pulao with Sprouted Mung beans

1 cup basmati rice
1/2 cup sprouted mung beans (ready made sprouted mung are available in most grocers)
1/2 cup frozen mixed vegetables
4 small bay leaves
8 whole cloves
one 2" stick of cinnamon
1/4 teaspoon size whole nutmeg
3 tablespoon of clarified butter or oil
1 teaspoon of cumin seeds
3 tablespoon of chopped almonds
1/2 teaspoon turmeric powder
1 teaspoon garam masala
1 teaspoon of salt or to taste
2 cups of water

Heat a pan with 2 cups of water.  When the water comes to a boil add bay leaves, whole cloves, cinnamon, nutmeg and turn the heat off.  When the water cools strain it discard the spices and keep the water.

In another pan heat the clarified butter, when hot add cumin seeds, when the cumin sizzles add chopped almonds saute for a few seconds add rice saute for a couple of minutes.  The rice needs to be well sauteed.  Add turmeric, powder, garam masala saute, add mixed vegetables and sprouted mung add water add salt and the strained spice water.  Let the rice cook until it is done, takes about 8 to 10 minutes.  Serves 4.

This dish is a meal in itself.  The sprouted mung beans give this dish a crunch.  Serve with yogurt or raita.