Red Salad with Toasty Cheddar Bread

Salad doesn't have to be boring and only leafy. Red salad has all the things you like and yet healthy. Serve it up with toasted Cheddar bread.

Ingredients

Salad with Dressing

1/2 cup cherry tomatoes
2 tblsp Almonds
2 tblsp Cranberries
1 tblsp Sunflower seeds
1 cup cut lettuce leaves
1/2 cup sliced strawberries
1/4 cup olive oil
2 tsp Balsamic vinegar
2 tsp honey
salt to taste

Toasty Cheddar Bread

1/2 french baguette
1 tblsp olive oil
1/2 cup grated cheddar cheese

Method

Salad with dressing

- Mix all the ingredients in a salad bowl.
- For dressing, in a cup, mix olive oil, balsamic vinegar, honey and salt.

Add the dressing right before serving salad.

Toasty Cheddar Bread

- Slice the baguette to 6 inch pieces and cut it horizontally.
- Add olive oil on the top and toast it until golden brown.
- Add the grated cheese on open side and let it melt.

Enjoy the crunchy salad with toasty bread.

Curd Rice with Cucumber and Grapes

Curd rice can be made interesting with chunks of cucumber, black grapes and spicy green chili. A perfect ending to a sumptuous south Indian meal.

Ingredients

1 Cup cooked rice
1 Cucumber, diced to 1 inch cubes
10 Black grapes, cut into halves
2 inch of ginger, diced
1 tsp mustard seeds
1 tsp urad dal
1 tsp chana dal
1 tsp Methi powder
1 tsp Hing
1 cup yoghurt
1 Green chili, chopped
1 tsp oil
Salt to taste
Cilantro to garnish

Method

- Heat oil and add mustard seeds. When it splutters, add urad and chana dal.
- When they turn brown, add hing, methi powder, green chili and ginger.
- In a bowl mix rice and yoghurt.
- Add the tempering from above.
- Add the cucumber and grape pieces.
- Add salt and mix well.

Garnish with cilantro.

Corn Chowder Soup

Corn chowder soup is vegetarian alternative to clam chowder soup. Its a filling meal when served with crispy bread.

Ingredients

Kernels of 1 corn cob
1/2 cup cream or milk
2 tsp all purpose flour
Salt to taste
2 tsp crushed black pepper
2 small potatoes, diced
2 tblsp Unsalted Butter
1 tsp Basil
1 tsp Parsley

Method

- Heat Butter in a pan.
- Add the flour and let it brown slightly.
- Add the potatoes and corn.
- Fry it for 5 minutes.
- Add the milk and let it boil.
- Add basil, parsley, pepper and salt.
- Let it simmer for 5-10min.
- Using a hand/immersion blender, blend the soup but leave a few chunky pieces of corn.

Serve it hot with dash of hot sauce.

Tri Color Idlis

Idli is an easy snack, light dinner. With this recipe you will always make fluffy idlis. Serve it with tangy tomato chutney and cool cilantro coconut chutney.

Ingredients:

Dosa

1 cup raw rice
1 cup par boiled rice
1/2 cup urad dal
5-10 methi/fenugreek seeds
2 tsp salt

Cilantro Coconut Chutney

1 cup grated coconut
2 big green chili
2-3 sprigs of cilantro
2 tsp Dalia (optional)
1 tsp mustard seeds
1 tsp oil
Salt to taste

Preparing Batter

- Soak the rice together, urad dal and methi seeds separately for at least 2 hrs.
- Grind the rice with as much water needed and urad dal and methi with as little water needed.
- Mix the above two batter along with 2 tsp salt.
- Preheat the oven to 170DegF.
- Keep the batter in oven for 10min covered.
- Leave the batter overnight.

Method

Idli

- Grease idli plates with little oil and pour a ladle of batter.
- Let it steam in a pressure cooker for about 20 minutes.

Do not put on the whistle on the lid

- Let the plates cool down for 2-3 min.
- Take the idlis of the plate with a butter knife.

Cilantro Coconut Chutney

- Grind coconut, cilantro, chili, dalia and salt with very little water.
- Temper mustard seeds and add to chutney.

Cool it and serve it with hot steaming idli.

Blackeyed Peas Curry

Blackeyed peas is a quicker alternative to rajma and chana. It goes well with rotis and rice. You will be amazed how quickly it cooks.

Ingredients

1/2 cup Black Eyed peas
1 medium onion, chopped lengthwise
2 medium tomatoes, diced
Cilantro to garnish
salt to taste
2 tsp Deghi Mirch or Kashmiri red chili powder
1 tsp oil
1 tsp Jeera
1 tsp Turmeric powder

Method

- Heat oil in a pressure cooker.
- Add the cumin seeds, turmeric powder.
- Add the chopped onions and let it sweat.
- Add the tomatoes and let it cook for few minutes.
- Add deghi mirch and mix it well.
- Add the dal and 1.5 cups of water and salt.
- Pressure cook for 3 whistles.

Garnish with Cilantro and serve with rice or enjoy with roti.

Sadabahar Dal

Sadabahar Dal is a tasty option for dal lovers. Rich in proteins and taste.

Ingredients

1/2 cup Masoor Dal
2 tblsp Kabuli Chana
1/4 cup green peas + carrots
1 small onion, chopped lengthwise
Cilantro to garnish
salt to taste
2 tsp Tandoori Barbeque masala
1 tsp Ghee
1 tsp Jeera

Method

- Soak the dal in water for 30min (optional)
- Heat ghee in a pressure cooker.
- Add the cumin seeds.
- Add the chopped onions and let it sweat.
- Add the dal, kabuli chana, peas, carrots and tandoori barbeque masala.
- Add 1.5 cups of water and salt.
- Pressure cook for 3 whistles.

Garnish with Cilantro and serve with rice.

Butter Naan with Amritsari Chole

Naan is a fermented bread and can be made easily at home. Serve it with kabuli chana made in truly Amritsar style.

Ingredients

Naan

2 cups All purpose flour
1 packet dry yeast
2 tsp sugar
2 tsp salt
2 tblsp oil
1/4 cup water

Amritsari Chole

1 cup Kabuli Chana, soaked over night
1 medium onion
1 large tomato
1 tblsp tomato sauce/paste
2 cloves garlic
2 bay leaves
2 green chilis
1 clove
1 tsp garam masala
1 tsp cinnamon powder
1 tbslp oil
1 tsp jeera/cumin seeds
2 tsp turmeric powder
salt to taste

Method

Naan

- Warm the water and dissolve the sugar.
- Add the dry yeast and let it aside for atleast 10 min.
- Water will froth up.
- Add this water to the flour.
- Add salt and oil.
- Make the dough so that it stretches well.
- Leave the dough aside for 2 hours.
- After 2 hours, dough will puff up.
- Remove the air and let the dough puff up until you are ready to make naan.
- Heat the broiler at high.
- Roll out the naan with the help of rolling pin.
- Naans are usually oval in shape.
- Let it cook under broiler for 2-3 minutes or until brown spots appear.
- Add little butter as soon as you take it out of oven.

Amritsari Chole

- Cook the soaked chana in pressure cooker until 3 whistles.
- Puree onion, tomato, chili, clove, garlic and handful of cooked kabuli chana.
- Heat oil in a pan and add cumin seeds.
- Add turmeric powder, garam masala, cinnamon powder and bay leaves.
- Add the kabuli chana and 1/2 cup of water.
- Add salt to taste and the tomato sauce.
- Let it simmer for 5-10min

Serve chole with hot butter naan.

Ghiya Tilwaale

Ghiya Tilwaale is spicy version of the bottle gourd. You can use the same base for many veggies such as potatoes, eggplant etc.

Ingredients

1 big bottle gourd, cut into cubes
2 tsp Til/Sesame seeds
1 large tomato, diced
2 green chillies, chopped
1 tsp Mustard seeds
1 medium onion
4 sprigs of cilantro
2 cloves of garlic
2 inch piece of ginger
1 tsp oil
2 tsp Turmeric powder
salt to taste

Method

- Heat oil in a pan and add mustard seeds.
- Puree tomato, onion, cilantro, green chili, garlic and ginger in the food processor.
- When mustard seeds splutter, add turmeric and the above paste.
- Cook till oil separates.
- Add 1 cup water.
- Add the cubed gourd and sesame seeds.
- Add salt and let it simmer for atleast 15 min.

You can enjoy it with hot phulkas or with rice.

Raisin Couscous with Spicy Vegetables and Falafel

Couscous is an excellent nutritious grain. It is used primarily in Moroccan food. It can also be used in salads. Serve it with spicy vegetables and Falafel.

Raisin Couscous

Ingredients

1 cup Couscous
2 tsp Golden Raisins
Salt to Taste
1 pinch turmeric powder
1/2 lemon

Method

- Bring a pot of water to boil.
- Take it off the flame and add turmeric, salt and lemon half.
- Mix well and add the couscous along with raisins.
- Couscous will puff up in 5-10 minutes.
- Remove water and fluff it with a fork.

Spicy Vegetables

Ingredients

1 medium onion, cut lengthwise
1 cup mixed bell peppers (red,green and yellow)
1/4 cup walnuts, chopped to small pieces
2 medium tomatoes, diced
1/2 cup peas and diced carrots
2 tblsp Green Onions chopped
2 tsp paprika
salt to taste
2 tblsp Oil
2 cloves of garlic, chopped

Method

- Heat Oil in a pan.
- Add onion and garlic.
- Saute until onion sweats.
- Add green onions, walnuts, bell peppers, peas and carrots
- Add the tomatoes and cook well.
- Add paprika and salt.

Falafel

Ingredients

1/2 can garbanzo beans
1/2 medium onion
2 green chilies
2 cloves garlic
2-3 sprigs of cilantro
1 tsp cumin powder
1 tsp turmeric powder
1/2 tsp red chili powder
salt to taste
1 1/4 cup bread crumbs
1 egg

Oil to fry

Method

- Grind all the above ingredients except egg and 1 cup of bread crumbs.

Do not add water for grinding. Grind it coarsely.

- Make small balls of the above mixture.
- Break the egg into a cup and mix well.
- Spread the bread crumbs in a plate.
- Dip the balls in the egg and coat it well with crumbs.
- Heat oil and fry the balls until golden brown.

Serve the vegetables in center and surround with couscous. Garnish with fresh cilantro.

Chana Palak

Chana Palak is a healthy alternative to chana masala. Its healthy yet the taste is as great as chana masala.

Ingredients

1/4 cup garbanzo beans
2 tblsp Chana dal (Bengal gram)
1 cup chopped spinach
1 medium tomato chopped
1 small onion thinly sliced
1 clove garlic, chopped
1 tsp Jeera/Cumin seeds
1 tsp Amchur/dry mango powder
2 tsp Garam masala
1 tblsp Oil
Salt to taste

Method

- Soak chana dal in warm water for 15-20min.
- Heat oil in a pressure pan.
- Add cumin seeds followed by onion and garlic.
- Once the onions are translucent, add garam masala, amchur and let the oil separate.
- Add chopped tomatoes.
- Add garbanzo, chana dal, salt, spinach and 2 cups water.
- Cook for 3 whistles.
- Mix well.

Serve hot with roti or paratha

Brussels Sprouts Subzi

An Indian twist to a vegetable that we don't find so commonly in India. Very easy recipe that will make you love this vegetable.

Ingredients

1/2 packet of frozen Brussel Sprouts or 10 fresh ones
2 tblsp Curry Powder/paste (Pataks)
1/4 cup Chopped onions
2 tsp turmeric powder
2 medium tomatoes chopped
1 tsp Jeera seeds
Salt to taste
1-2 tblsp oil

Method

- Boil the Brussels in water for atleast 20min. This removes the distinct smell it has.
- Heat oil and add jeera.
- Saute onions and add the curry paste.
- Add turmeric powder.
- Add chopped tomatoes and add little water.
- Let the tomatoes cook well.
- Cut the brussels into halves or quarters if you have big ones.
- Fry the brussels in the gravy and let it simmer for 15min or so.

Note: Longer you leave, brussels absorbs the curry taste.

Chana Bhatura with Boondi Raita

Chana Bhatura is a great snack that can easily replace a meal. Enjoy the fluffy bhatura with tangy chana and cool it down with Raita.

Ingredients

Bhatura

2 Cups All purpose flour/Maida
Salt to taste
2 tblsp olive/vegetable oil
1/2 package yeast
1 tsp sugar
1/4 cup warm water

Oil for frying

Chana

1 can garbanzo beans
2 tomatoes
1 small onion
1 green chili
2 cloves garlic
1 inch ginger
3 tsp garam masala
1 tsp cumin seeds
1 tsp cumin powder
1 tsp amchur/dry mango powder
1 tblsp oil

Boondi Raita

1/2 cup plain yoghurt
2-3 tblsp boondi (store bought - plain or spicy)
Salt to taste
1 tsp chaat masala


Method

Bhatura

- Add sugar to the warm water and mix well.
- Add the yeast and leave it for 10 minutes. The water will turn frothy.
- In a big bowl, add the sifted flour and salt.
- Add the yeast water and make a smooth dough.
- Add the oil to make it rubbery.
- Leave it for 1-2 hours.
- The dough should have risen up.
- Beat the dough and leave it for another hour or so.
- Flour the surface on which you will make Bhatura.
- Take 2inch dia ball and roll it to a round shape.
- Heat oil in a deep dish frying pan.
- Fry the Bhaturas on both sides until they are slightly crispy.

Chana

- In a food processor puree tomatoes, onions, garlic, ginger, green chilies and handful of garbanzo beans.
- Heat oil and add cumin seeds.
- Once they are browned, add the above puree
- Add all the dry masalas and let it cook until oil separates.
- Add salt and 1/2 cup water
- Add the chana and simmer for few minutes.
- Garnish with freshly chopped cilantro.

Boondi Raita

- In a bowl add the yoghurt, salt and chaat masala.
- Add water to make it liquid.
- Mix well and add half the boondi.
- Add the rest right before serving for the crunch.

Serve Bhatura, Chana and Raita. Garnish with lemon wedges, sliced onions and chopped cilantro.

Vegetable Kabobs

Kabob is a middle eastern delicacy that is loved through out the world. Its a great barbecue recipe. Veggie Kabobs are for vegetarians that bring out the flavors greatly.

Ingredients

Kabobs

- 3 inch slices of green, red or yellow bell peppers
- Quarters of white button mushrooms
- Cubes of Paneer/Tofu
- 3 inch cubes of zucchini
- 3 inch cubes of yellow squash
- 3 inch slices of red onion

Marinade

1/2 bunch mint
1/2 bunch cilantro
2 tblsp lemon juice
1 tblsp hot sauce
1 tblsp soya sauce
2 tblsp stir fry sauce/ honey + tamarind pulp in equal proportion
3 cloves garlic
Salt to taste
1 green chili
1 tblsp olive oil
3 tblsp cheddar cheese

Method

Marinade

- Mix all the ingredients above except cheese and grind it well.

Kabobs


- Soak the wooden skewers in water for atleast 30min.
- Arrange the vegetables and paneer on the skewers.
- Pour the marinade over the kabobs and leave it on for atleast 1 hour.
- Sprinkle cheese on top of the kabobs.
- Turn on the broiler at high.
- Place the skewers on a aluminum foil at top rack.
- Broil each side for about 10-15min.
- Turn and broil all sides carefully.

You can barbecue if you prefer. Serve with Persian rice.

Banana and Date Kabobs

Fruits kabobs are a great quick desserts. Banana and date make a twist to usual fruit kabobs.

Ingredients

Kabobs

- 3 inch slices bananas
- Pitted full dates

Other fruits that are great for grilling are orange, apple and pears.

Marinade

1/4 cup honey
1 tsp orange juice
1 tsp lemon juice

Method

Marinade

- Mix all the ingredients well.


Kabobs

- Soak the wooden skewers in water for at least 30min.
- Arrange the fruits alternatively on the skewers.
- Pour the marinade over the kabobs and leave it on for 5-10 min.
- Turn on the broiler at high.
- Place the skewers on a aluminum foil at top rack.
- Broil each side for about 5-10 min.
- Turn and broil all sides carefully.

You can barbecue if you prefer.

Savory Persian Rice

Savory rice is a great accompaniment to veggie kabobs. Its one dish meal that requites least efforts.

Ingredients

1 cup Basmati rice
1 tblsp Olive oil/Butter
1 tsp lemon juice
Salt to taste
1/4 tsp saffron threads
1 tsp pomegranate powder

Method

- Bring water to boil in a pan.
- Add salt, oil/butter and lemon juice.
- Mix well and add the raw basmati rice.
- Keep stirring occasionally and check that rice is cooked. Grains should be separate.
- Dissolve saffron in a tablespoon of water. Water will turn yellowish.
- Decant the water and spread the rice on a serving plate.
- Add the saffron water and threads , right at the center of the plate.
- Mix the rice right at center and it should turn yellowish red.
- Sprinkle pomegranate powder and serve.

Enjoy with kabobs, roasted corn and doogh.

Thali

Try this combo with recipes in this blog. Dal Beans Fry, Spinach Kofta, Cucumber Raita and mango pickle on the side. Make some phulkas and serve it along with pulao. Now thats what we call "thali".

Asparagus with Goat Cheese Penne

Asparagus with Goat Cheese Penne is a light sumptuous dinner. Sweetness of asparagus with tartness of goat cheese makes a delightful combination.

Ingredients

1 bunch of fresh asparagus (Canned/frozen may be used as well)
1/4 cup green peas (optional)
3 tblsp goat cheese
1/4 cup Vegetable broth or reserve pasta water
Salt to taste
2 tsp Crushed black pepper
8 Oz of Penne Rigatoni
1 tblsp Butter
2 cloves garlic, chopped
1/4 cup shredded parmesan cheese
Chopped Basil for garnish

Method

- Boil water to rolling boil in a pan.
- Add the pasta and cook till its al-dente.
- Decant water and save some pasta water.
- Cut asparagus into 2 inch pieces, include the spear as well.
- Melt butter in a pan.
- Add the chopped garlic, peas and asparagus.
- Fry till asparagus is tender.
- Add salt and crushed black pepper.
- Add the broth/pasta water.
- Let it simmer and add the goat cheese.
- Mix well and add the cooked pasta.

Serve it warm with parmesan cheese and basil on top.

Spinach Paneer Kofta Curry

Spinach Paneer Kofta Curry is a healthy and delicious alternative to Malai kofta. Its much lighter and gives you all the greens required.

Ingredients

Kofta

1 cup Spinach
1/2 cup Paneer/Indian Cottage Cheese
2 green chilis, chopped
1/4 cup Bread crumbs
4 tblsp Besan/Gram flour
Salt to taste
2 tsp ginger-garlic paste

Oil to fry

Gravy

2 Large tomatoes
1 small onion
2 cloves garlic
2-3 tsp Red chili powder
2 tsp Chopped cilantro
Salt to taste
1 tsp Turmeric Powder
1 tblsp unsalted butter
1 inch ginger, chopped
1 tblsp fresh cream
1 tsp garam masala powder

Method

Kofta

- Steam spinach and squeeze out water.
- crumble the paneer.
- Add all the above ingredients and mix well.
- Make balls of 2 inch diameter.
- Heat oil and fry the balls till they are golden brown in color.

You can make lots of koftas and freeze it for future use.

Gravy

- Chop onions, ginger and garlic.
- Melt butter in a pan.
- Add the onions and cook till they turn pink.
- Add the garlic and ginger as well.
- Add the turmeric, chili and garam masala powder.
- Puree tomatoes in a blender and add to above mixture.
- Add cup of water and cook for some time.
- Mix in the cream and add salt as needed.

Add the koftas to gravy right before serving.

Dal Beans Fry

Dal Beans Fry is a quick alternative to usual dal fry. Variations of this could be made with any dry vegetable that is left over.
Ingredients

1/2 cup Toor dal
1/2 cup Green Beans (left over)
1 tblsp Ghee
2 tsp ginger-garlic paste
Salt to taste

Method

- Prepare green beans as per the recipe.
- Cook the toor dal.
- Heat ghee in a pan.
- Add the beans and fry for a few minutes.
- Add the ginger-garlic paste.
- Mash the dal.
- Add to the above mixture.
- Add salt to taste and mix well.

Serve it with hot rice and ghee.

Mango Ginger Pickle

Mango Ginger Pickle is a quick recipe that adds zing to your main course. In South India mango pickle is usually served with curd rice. Ginger gives the surprise taste to this usual pickle.
Ingredients

1 Raw Mango
4 inch ginger piece
1 tsp Mustard seeds
Salt to taste
2 tsp red chili powder
1/2 tsp Hing powder
1/4 tsp turmeric powder
1 tblsp sesame oil


Method

- Cut the mango into small cubes of 1 inch.
- Chop the ginger really small.
- Heat oil in a pan and add mustard seeds for tempering.
- Add hing, chili owder, salt and turmeric.
- Add the mango and ginger to above.
- Toss well.
- Cook for few minutes until the skin of mango turns from dark green to light. This takes about 5 minutes.

Serve it with curd rice or as a side to paratha.

Suran Shengdana Kadhi

Suran Shengdana Kadhi is a quick alternative to usual dal and kadhis. It is wholesome with veggies and peanuts.

Ingredients

1 packet frozen suran/yam
1/4 cup raw peanuts
2 tsp til/sesame seeds
1 tsp ginger-garlic paste
2 tsp turmeric powder
2 tsp red chili powder
1 tblsp jaggery
1 tsp methi seeds
1 small tomato, chopped
Cilantro for garnishing
salt to taste
2 tsp ghee

Method

- Pressure cook suran, peanuts, jaggery, tomatoes and all the above except til with 3 cups of water.
- Cook for 3 whistles.
- Add til and ghee.
- Garnish with cilantro.

Serve hot with rice or roti.

Mughalai Biryani

Mughalai Biryani is a royal dish with dry fruits in a rice. It is best served with Paneer butter masala and mint raita.

Ingredients

1 cup Basmati rice
3 tbslp ghee
4 cloves
2 cardamom
1 small onion, cut lengthwise
1 tblsp cashew peices
1 tbslp golden raisins
1/4 cup carrots and peas
1 tsp garam masala
1 tsp cumin powder
2 bay leaves
1 tsp cumin seeds
1 tsp coriander powder
1/4 cup green + red peppers
salt to taste
1/4 cup Paneer, optional

Method

- Cook rice along with rasins al dente.
- Heat ghee in a pan.
- Add cumin seeds.
- Add the onions and cook till they turn pink.
- Add cloves, cardamom and bay leaves
- Add the cashew pieces and roast till brown
- Add Bell peppers, carrots and peas.
- Cook for a few minutes and add all the dry masalas.
- Add paneer if available at this point.
- Add salt, rasins and rice to the above mixture.
- Toss well making sure rice is not broken.

Serve this hot with raita to make any day special.

Creamy Pesto Macaroni

Creamy Pesto Macaroni is an alternative to Mac n Cheese. Kids and adults will love this twist.

Ingredients

1 cup elbow pasta
1 bunch fresh basil leaves
1/2 cup cream
1/2 cup olive oil
1/2 cup walnuts
1 tsp red chili flakes
Salt to taste
1/2 tbslp butter

Method

- Bring water to boil in a pot.
- Add salt and pasta
- Cook until its al dente
- In a blender, add basil, salt, walnuts and olive oil. Grind well to a smooth paste. This is basic
pesto sauce.
- Melt butter in a pot.
- Add pesto sauce and cook for a few minutes.
- Add the cream and pasta.
- Add chili flakes and mix well.
- Preheat oven to 350 Deg F.
- Bake the pasta for 15min.

Enjoy the creamy pasta with a side of greens or broccoli.

Green Beans Fry

Green Beans Fry is a nutritious spring time vegetable. Quick recipe that can be made in a jiffy.

Ingredients

1/2 lb French green beans
2 tsp Cumin seeds
2 tsp garam masala
2 tsp Dhaniya Jeera(Coriander-Cumin) powder
1 tsp sugar
Salt to taste
2 tsp red chili powder
2 tblsp Oil

Method

- Cut the beans into 1 inch size
- Heat oil in a pan
- Add cumin seeds
- Add garam masala and dhaniya jeera powder
- Add sugar, salt and chili powder
- Add the beans and fry for few minutes
- Cook covered for another 15-20min

Serve along with dal chaawal.

Matar Paneer Butter Masala

Paneer Butter Masala is a great dish for one of those special days. Its so easy that you may want to make it every day.

Ingredients

1/2 cup Paneer, cut into cubes
1 small tomato, chopped
1 small onion, chopped
3 tsp Kasoori Methi
1/4 cup milk
1/4 cup fresh cream
2 tsp sugar
salt to taste
2 tsp garam masala powder
2 tsp red chili powder
1 tsp turmeric powder
2 tsp ginger, chopped
2 tsp garlic, chopped
1/4 cup Sweet peas
1 tblsp butter

Method

- Melt the butter in a pan.
- Fry the paneer peices until they are golden brown on all sides.
- Remove the paneer from pan onto a paper towel.
- In the remaining butter, add onion and let it turn pink.
- Add ginger and garlic.
- Add tomato and let it cook well.
- Add turmeric, garam masala and red chili powder.
- Add salt and sugar.
- Add the milk followed by cream.
- Bring it to a boil.
- Add the kasoori methi and cook for few minutes
- Add the paneer and peas.

Serve hot with Naan.

Cucumber Mint Raita

Cucumber raita is great accompaniment to Pulao or biryani. Mint and cucumber form a perfect pair on a hot summer day.

Ingredients

1 cup Yoghurt
1/2 cucumber
Salt to taste
1 tsp chat masala
2 sprigs of mint

Method

- Add little water to yoghurt
- Shred the cucumber in a food processor
- Add the cucumber to yoghurt
- Chop the mint and add it.
- Add chat masala and salt
- Mix well and refrigerate it.

Serve it cold along with your main dish

Mango Eggplant Dal

Mango Eggplant Dal is a nice change to the usual dal. It has almost sambar like taste but much lighter.

Ingredients

1/2 cup raw mango pieces
2 small eggplants, cut lengthwise
1/2 Tomato chopped
1/2 cup cooked Toor Dal
1 tsp Amchur powder
Salt to taste
1-2 green chili, chopped
2 tsp Dhaniya-Jeera(Coriander-Cumin) Powder
1 tsp Cumin seeds
1 small onion, chopped
1 tsp garlic, chopped
1 tsp ginger, chopped
1 tsp Turmeric Powder
1 tblsp Oil/Ghee
Cilantro to garnish

Method

- Heat Oil. Add cumin seeds
- Add onions, ginger, garlic and green chili
- Add turmeric, amchur and dhaniya jeera powder
- Add eggplants and cook well
- Add mango pieces and cook a bit more
- Add chopped tomato and salt
- Add a cup of water and let it cook for 5min
- Add the cooked toor dal and let it simmer for 10min.

Enjoy with hot rice.

Morukali - Savory Yoghurt Cake

Morukali is a dish from Tamilnadu that is a nice snack. It is prepared of rice and youghurt.

Ingredients

1/2 cup parboiled rice
2 Green Chili
Salt to taste
Pinch of Hing
1 cup buttermilk
1cup water
4-5 tbslp Oil

Method

- Soak rice for 2 hrs
- Grind with chili, salt and hing
- Add buttermilk and water and mix well
- Heat Oil
- Add mustard, Urad dal, Cashew pieces
- Add the above mixture and keep stirring until rice is cooked and gooey
- Pour in a plate
- After its cooled down, cut into squares


Enjoy it hot!!

Zucchini Raita

Zucchini Raita is a nice variation to usual cucumber raita. Its served best with paratha.


Ingredients

1 Zucchini, peeled
1/4 cup Yoghurt
1 tsp chat masala
Salt to Taste

Method

- Shred zucchini
- Boil shredded zucchini in water for 5min or in microwave for a minute
- Remove the water
- Add yoghurt and little water
- Add Chat Masala
- Add Salt
- Mix well


Serve chilled with Paratha and Pickle

Snake Gourd Curry (Podalan kai)

Snake gourd curry is a South Indian curry. Its a good accompaniment along with rice and sambar or rasam.


Ingredients

3 Snake gourds
1 tsp Mustard Seeds
1 tsp Urad Dal
2-3 Red Chillies
1/2 tsp Sugar
1 tblsp grated coconut
Salt to taste
1 tblsp Oil
1 pinch hing/asofetida

Method

- Wash the snake gourds well
- Cut into half vertically and remove the central pulp
- Cut into small cubes
- Heat Oil, add mustard seeds and hing
- After they splutter, add urad dal
- Once its browned and add red chillies
- Add the cut vegetable and the coconut
- Cook covered for 10-15 min
- Add salt and sugar and mix well
- Cook without cover for another 5 minutes

Enjoy with Rasam or Sambar rice

Soya Matar Subzi

Soya Matar subzi is a nutritious gravy veggie. It can be prepared quite fast and served with both rice and chapati. Make it as spicy or mild as you like.



Ingredients

2 medium Potatoes
1 Cup cauliflower, peas, Carrots (all together)
2 tsp Jeera/Cumin Seeds
1 tblsp oil
2 tsp dhania-jeera powder
1 small onions
1 big tomato
2 pinches turmeric
10-15 soya chunks

Method

1. Boil the potato in cooker, cauliflower or any other veggie
2. Heat oil and add jeera
3. When jeera is fried add onion
4. When onion turns golden brown, add turmeric, dhaniya jeera powder
5. Cut 1 tomato into small pieces and add it to the above
6. Add 1 cup water
7. When tomatoes are cooked, add all the boiled vegetables
8. Soak soya chunks in hot water for 10-15min or until soya chunks are soft
10. Add salt.

Serve it hot with chapati or rice

Sauteed Kale

This is the quickest side dish to any main dish. Kale is a nutritious green that is rich in folates.

Ingredients

2 tsp Walnuts
2 tsp cranberries or golden raisins
2 Cups Chopped kale
2 Garlic cloves
Salt to Taste
Red chilli flakes, optional
1 tblsp olive oil/butter

Method

- Heat olive oil or butter in a pan
- Slice the garlic and add to the oil.
- As garlic is slightly brown, add the halved walnuts and cranberries.
- Add the kale and let it wilt.
- Add salt to taste
- Add chili flakes and toss it a bit.

Note: Be sure not to brown the garlic too much as it will turn bitter.
Serve it with pasta or any main course.

Batata Poha

Batata Poha is a maharashtrian dish. You can make this for breakfast or light lunch.

Ingredients

1 small size potato, cubed
1/2 medium size red onion, chopped
2 green chillies
1 tsp chopped ginger
3 cups thick poha
Salt to taste
1 tsp lemon juice
2-3 tblsp Oil
2 tsp cumin seeds
3 tsp turmeric powder
Chopped cilantro for garnishing

Method

- Heat Oil and add cumin seeds
- Add turmeric powder
- After the splutter, add ginger, onion and green chili
- Cook for few minutes
- Add the cubed potatoes and let them fry
- Let the potato cook a bit
- Soak the poha in warm water for 5 minutes
- Remove the water and transfer the poha to above mixture
- Add salt
- Mix it all well till the poha is colored and salt is mixed
- Make sure not to break the poha
- Cook for 5 minutes
- Remove off the heat and add the lemon juice and mix well
- Garnish with cilantro

Enjoy it hot!!

Paperdelle Alfredo

This is a rich and quick pasta for a sumptuous dinner. Its perfect those who love diary products as it has it all: cheese, milk, heavy cream.

Ingredients

Alfredo Sauce

- 1/2 cup Heavy Cream
- 1/4 cup Milk
- 2 Cloves Garlic
- 1 tsp Basil
- 1 Cup Parmesan + Mozzarella Cheese
- 1tblsp butter
- 1 tsp crushed black pepper
- salt to taste

Pasta

- 1/2 packet paperdelle pasta
- Salt to Taste
- 1 pan water

Method

Alfredo Sauce

- Heat a pan and melt the butter
- Add the garlic and let it slightly brown
- Add the heavy cream and milk
- Let the milk boil a little
- Add the salt and pepper
- Add basil
- Add cheese and mix it well so that cheese melts
- Leave it on the heat for few minutes

Pasta

- Bring the water to rolling boil
- Add salt and mix well
- Add the pasta and cook according to directions on the packet
- When the pasta is al dente, take the pasta out and toss it into the sauce

Serve it immediately

Note: Paperdelle normally is made of egg. For pure vegetarians look for the ones made of semolina.

French Onion Soup

French Onion soup is a comfort food for those cold days. This soup is enjoyed with toasted bread and cheese.

Ingredients

2 Cups Vegetable broth
1 Cup white wine/light beer
3 Large Red Onions
2 Cloves garlic
1 Bay leaf
1 tsp Thyme
3 tsp Black Pepper
2 tblsp Butter
1 tblsp Olive Oil
2 tsp all purpose flour
Salt to Taste
1 Cup Gruyere or Mozzarella Cheese
Slices of Bread

Method

- Chop onions length wise
- Chop garlic nicely
- Heat a deep pan and add the butter and olive oil
- Add the onions and garlic and sautee until Onions are cooked turns pink
- Add bay leaf and thyme
- Add the flour and toss till its brown
- Add the beer and vegetable broth
- Add Salt and black pepper
- Cook for 45min
- Toast the bread slice until crisp on both sides
- Place the soup in oven safe bowls and sprinkle cheese on the top liberally
- Keep the bowl under broiler on high for about 5 min until cheese is bubbling and slightly browned.

Enjoy it hot with the toasted bread.

Spaghetti and Meatless Balls with Marinara Sauce

Ingredients

Pasta

1/2 packet spaghetti
1 pot water
2 tsp sea salt or regular salt
2 tsp Olive Oil

Marinara Sauce

3 Tomatoes
1/4 Onion
3 Cloves Garlic
2 tsp Parsley
2 tsp Basil
1 tsp Oregano
2 tsp Red Chilli Powder
Salt to Taste
1 tsp crushed black pepper
1 tblsp butter
2 tblsp Tomato paste/sauce
1/4 cup Parmesan cheese

Note: If you are hard pressed for time you can get any store bought pasta sauce

Meatless Balls:

2 cups Bread crumbs
3 Cloves chopped garlic
1/4 cup crumbled tofu
2 tsp Parsley
2 tsp Basil
1 tsp Oregano
2 tsp Crushed black pepper
1/4 cup boiled peas and carrots
Salt to Taste

Oil for frying

Note: If you are in hurry, you can get meatless balls from Trader Joes and it tastes as good.

Method

Pasta

- Boil pot of water till its rolling
- Add salt and mix well
- Add Pasta and cook till Al Dente (2min less than suggested on packet)
- When Pasta is cooked, decant and save some pasta water for sauce
- Toss pasta with olive oil so it doesn't stick together

Note: Pasta water has starch that makes the sauce rich.

Marinara Sauce

- Heat Butter and add chopped onions, garlic
- When onions are translucent, add chopped tomatoes
- Cook for 3-4min
- Add the pasta water and add the tomato paste/sauce
- Add the herbs
- Add red chilli powder, crushed black pepper and salt to taste
- Let it simmer on low for 10min
- Add more water as needed to make sauce consistency
- Add Parmesan Cheese

Meatless Balls

- Mash boiled peas and carrots with a spoon or masher
- Mix the above ingredients well
- Make balls of lemon size.
- Heat Oil and fry the balls until they are golden brown

Note: Breadcrumbs act as binder. Add more if you have trouble making balls. As a healthy alternative, you can bake the balls in oven at 350 Deg F for 30min

- Add the balls to sauce

Serve Pasta on a plate and pour the sauce with meatless balls

Note: You can also make meatless ball sandwiches. Toast hot dog buns. Lay 2 slices of mozzarella cheese. Add 2 Meatless balls with sauce.

Vegetable Upma

Upma is a quick snack that can be made in jiffy. It is also quite filling and so a good option for lunch.



Ingredients

1.5 cups Semolina/Rava
2 Green chilies
1 tsp Mustard Seeds
1 tsp Urad dal
1/4 Onion
10-15 Green Beans
1/4 cup Carrots
1/4 cup Peas
5-6 Cashew pieces
Salt to taste
Coriander/Cilantro leaves for garnishing
2 tblsp Oil
2 tsp chopped ginger
3 Cups water

Methods:

- Heat Oil in a pan
- Add mustard seeds and wait till it splutters
- Add Urad dal and let it brown
- Add cashew pieces and let it brown (Cashew browns quickly)
- Slit Green chillies and add to above
- Add onions and cook till its translucent
- Add the vegetables and cook them till they are cooked
- Add the rava and fry for few minutes
- Add ginger
- Add water and mix well
- Add salt to taste
- Cook on medium for 10-15 minutes
- Garnish with chopped Cilantro

Enjoy with mango pickle!!

Ghee Roast Dosa with Tomato Chutney

Ghee Roast is crispy dosa that is found in most South Indian Restaurants. Tomato chutney makes a perfect accompaniment to this ultra crisp entree.


Ingredients:

Dosa

1 cup raw rice
1 cup par boiled rice
1/2 cup urad dal
5-10 methi/fenugreek seeds
1/2 cup ghee
2 tsp salt

Tomato Chutney

2 Large tomatoes
1/2 onion
1 tsp turmeric powder
1/2tsp hing/asofetida
1 tsp red chili powder
1/2 tsp mustard seeds
1/2 tsp urad dal
1 tsp oil

Method:

Dosa:

Preparing Batter:

- Soak the rice together, urad dal and methi seeds separately for at least 2 hrs
- Grind the rice with as much water needed and urad dal and methi with as littke water needed.
- Mix the above two batter along with 2 tsp salt
- Preheat the oven to 170DegF
- Keep the batter in oven for 10min covered
- Leave the batter overnight

Making Dosas:

- Heat a round pan
- Pour 2 ladles of batter and turn into round shape
- Pour little ghee on the side and the middle
- When the side on the pan has turned brown, flip to the other side
- Apply ghee on the brown side
- In 2-3 min flip back with brown side down
- This makes really crispy dosa

Tomato Chutney

- Chop tomatoes to small pieces
- Cut onions lengthwise
- Heat oil in a pan, add mustard seeds
- After Mustard seeds splutter, add urad dal
- When urad dal turns brown, add hing, turmeric and chili powder
- Add the oinion and wait till its translucent
- Add the chopped tomatoes
- Add salt and cover the pan
- Let it cook for 10-15min until the tomatoes are completely cooked.

Serve with Dosa.

Note: You can make dosas same day of grinding but they will not have the fermented taste.

Phulka

Phulka is simple yet sometimes most painful when it doesn't real puff up. Here's simple recipe that always works:

Ingredients

2 cups whole wheat/atta
1 tsp Salt
1 tsp oil
1 cup warm water


Method:

- In a bowl, mix flour, salt and oil and mix them.
- Add water slowly and keep mixing. Be careful not to add all the water at once
- When its a bit hard, wet your hand and mix the dough one more time
- Knead the dough for 5 more min with occasional punching.
- Set aside for at least 2 hours covered with wet cloth

Its a good way to reduce stress :-)

- Take a lemon size ball and dry flour.
- Make a round shaped bread
- Heat a pan
- Put the bread on it till pinkish spots appear on the side facing fan
- Take the bread off the pan and on to flame/coil on the other side
- Let it puff up and add little ghee on top.