Dahi Wala Karela/ Bitter gourd

Dahi wala karela, literally translated, is bitter gourd cooked in yogurt. It's very tasty, healthy and easy to make. In our family, we always had karela in stuffed form known as bharvan karela. Sometimes, I also make it in a simple way by just slicing the karela. A few years ago, I came across a recipe at my friend’s home where it is made with the addition of plain yogurt, a few dry nuts, like cashews, and raisins. I gave it a try and to my surprise it was loved by everyone in the family. This recipe is definitely a keeper! Thanks to my friend Hema (from whom I learned) for this recipe. Do try and share your thoughts.

Preparation Time: 40 minutes
Cooking Time: 15 minutes
Servings: 4

Ingredients:

• 4 bitter gourd (cut into round one-inch pieces and steamed)
• 2 tablespoons oil
• 1/2 cup yogurt
• 2 teaspoons coriander powder
• 1 teaspoon red chili powder
• 1 teaspoon amchur/ dry mango powder
• 1/4 teaspoon turmeric powder
• 1 teaspoon salt to mix in karela
• Salt to taste for making vegetable.
• 1 tablespoon gud/ jaggery (optional)
• 1 tablespoon chopped cashews
• 1/2 teaspoon raisins
• 1/4 teaspoon cumin seeds
• 1/4 teaspoon mustard seeds
• Pinch of hing (asafoetida)
• 1 tablespoon chopped green coriander leaves (for garnish)

Directions:

1. Scrape off the skin and wash the gourd. Chop off the ends and cut into one inch thick roundels.
2. Sprinkle one teaspoon of salt on the karela and mix well. In a pot, add 1/2 cup of water and steam in a pressure cooker for one whistle.
3. When it is cooled, remove the seeds from inside the karela and squeeze out the water.
4. In a pot, heat oil and add mustard seed and cumin seeds. When they start to crackle, add a pinch of hing.
5. Add cashews and raisins. Sauté for a few seconds. Then, add yogurt and all the spices except gud.
6. Stir and mix well. Keep stirring and when the yogurt starts to boil, add steamed karela. Cover and cook for three to four minutes. Then, add gud/ jaggery and cook for another two to three minutes.
7. Transfer into a serving dish.
8. Garnish with chopped green coriander leaves
9. Ready to serve hot with roti.

1. 

Watermelon Rind Vegetable

A vegetable entree made from watermelon rind? Do you get it? Neither did I when my mother-in-law first mentioned it to me. This dish is very common in the Indian state of Rajasthan. My mother-in-law then taught me how to make it and it works well! This sweet and spicy vegetable is proof that watermelon rind may be used to make a tasty dish. So, friends, don’t waste the rinds! This recipe is good for the environment and even better for you. From rind you may also make chutney, pickles, rind preserves and watermelon rind candy. Try this vegetable recipe as a start to this novel option!

Preparation Time: 10 minutes
Cooking Time: 10 to 12 minutes
Servings: 4

Ingredients:

• 4 cups watermelon rind (remove the green skin and cut into 1/2 inch pieces - see Image 1 below)
• 2 tablespoons ghee
• 1/2 teaspoon cumin seeds
• 1/4 teaspoon mustard seeds
• Pinch of hing/ asafotida 
• 1 teaspoon Kashmiri red chili powder
• 1 teaspoon coriander powder
• 1/4 teaspoon jeera powder
• 1/2 teaspoon amchur/ dry mango powder
• 1/4 teaspoon sugar (optional)
• 1/4 teaspoon turmeric powder
• 1/4 teaspoon Garam masala (optional)
• Salt, to taste
• 1 tablespoon chopped green coriander leaves for garnish

Directions:

1.  Melt ghee on a pan at medium heat.
2.  Add cumin seeds and mustard seeds. Once they crackle, add a pinch of hing.
3.  Add pieces of watermelon rinds, salt and mix well. By adding salt now, it will release water from the rind. Cover and cook for five minutes on medium-low heat. Remove the lid.
4.  Add turmeric powder, red chili powder, coriander powder, jeera powder, amchur powder  and sugar (optional, depending on your personal taste). Mix well.
5.  Cover and cook for another five minutes. Once the rind is soft, add garam masala (optional).
6.  Mix well and cook for two minutes. Remove from heat.
7.  Garnish with coriander leaves and serve hot with roti or rice. Enjoy!

Image 1: Watermelon Rind

Image 2: Complete

Gatta Nu Shaak

Gatta nu shaak is made using a yogurt based gravy and dry masalas to create a mouth-watering dish. It is a traditional dish from the Indian state of Rajasthan. The gram flour gattas are steamed prior to being cooked. This entree will complement any meal. You may enjoy this dish with roti, batti or plain rice.

Preparation Time: 5 minutes
Cooking Time: 40 minutes
Servings: 4

Ingredients:

For Gatta:

• 1 1/2 cups gram flour
• 1 1/2 teaspoon reds chilli powder
• Pinch of asafoetida 
• 1/2 teaspoon turmeric powder
• 1 teaspoon dhana-jeera powder
• 1 teaspoon roasted and crushed dhana (coriander seeds)
• 1/4 teaspoon roasted and crushed whole black pepper 
• 2 1/2 teaspoons oil
• 1 tablespoon fresh coriander leaves, chopped 
• Salt to taste

For Gravy:

• 1 1/2 cups yogurt
• 2 tablespoons ghee or oil
• 1 tablespoon red chili powder
• 1 teaspoon dhanajeera powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon mustard seeds
• 1 dry red chilli
• 1/2 teaspoon cumin seeds
• Pinch of asafoetida 
• 1 tablespoon chopped mint leaves
• 1 cup water
• Salt to taste

Directions:

1. In a bowl, mix gram flour, red chili powder, turmeric powder, dhana-jeera powder, crushed coriander seeds, crushed black pepper, oil, asafoetida and salt. Mix well add a little water to make it into a dough. 
2. Divide the "dough" into balls and roll out into thin rods similar to a long cylinder. Repeat for the remaining dough. 
3. Place water to boil ( 6 to 7 cups) gently dip the ghattas and keep boiling. Cover pot half with lid. Boil it for 20 minutes, stirring once or twice in between. Add more water if required. 
4. Remove gatta from pot and slice it into 1/4" thick pieces. Save the drain water for later use.
5. Make a paste of masalas in 1/2 cup water.
6. Heat the ghee or oil in a pan, add seeds, when they crackle , add hing and dry red chilli. add masala paste and stir for 2 to 3 minutes.. Add  yogurt and stir continuously till boil resumes and whiteness of curds is gone. 
7. Add saved water (approximately 1 cup )) and bring back to boil. When boiling, add gatta and simmer on low for 10 minutes or till gravy is a little thick. Add 1 tablespoon chopped mint leaves ans simmer for one minutes. ( you can also use dry mint powder, instead of fresh mint )
8. Garnish with fresh coriander leaves. 
9. Serve hot with rotis, batti or rice. 

Stuffed Potatoes snd Onions Shaak

Stuffed potatoes and onions shaak is a Gujrati dish made with potatoes, onions and common spices. The potatoes and onions are stuffed with a masalas comprised of besan (gram flour), coconut, sesame and other spices which are subsequently pressure cooked. You may enjoy this dish with roti or bhakri and kadhi. It even goes well with Bajra rotla (Recipe) too.

Preparation Time: 15 minutes

Cooking Time: 25 minutes

Servings: 4

Ingredients:

• 8 small sized potatoes, peeled 
• 4 small sized onions, peeled
• 3 tablespoons oil
• 1 teaspoon mustard/ rai seeds
• 1 teaspoon jeera/ cumin seeds
• 2 tablespoons coconut, grated 
• 1 teaspoon turmeric powder
• 3 teaspoons red chili powder
• 2 1/2 tablespoons dhana jeera powder
• Pinch hing/ asafoetida  
• 1 teaspoon sesame seeds
• 1 1/2 tablespoons besan/ gram flour
• 2 tablespoons green coriander leaves, chopped 
• Salt to taste

Directions:

1. In a bowl, combine all the ingredients - grated coconut, turmeric powder, red chili powder, dhana jeera powder, sesame seeds, besan and salt. Mix well and keep aside. 
2. Slit the potatoes into 4 equal portions and the onions into 4 equal portions using a sharp knife. Do not cut through.
3. Stuff each potato and onion slit with a little of the preparing filling. Keep the remaining filling aside.
4. Next, in a pressure cooker, combine the stuffed potatoes and onions. Then, add 1/4 cup of water and mix gently. Pressure cook for 4 whistles.
5. Allow the steam to escape before opening the lid. Keep aside as this process occurs. 
6. Heat oil on a non stick pan. Then, add the mustard and cumin seeds. When they crackle, add hing and the cooked potatoes and onions. Add the remaining filling, 1/4 cup water and cook on medium flame for two to three minutes. 
7. Garnish with fresh green coriander leaves. Serve hot.

Valor Muthiya Nu Shaak (Hyacinth Beans/ Broad Beans)

Valor muthiya nu shaak is a specialty of Gujarat. It is a seasonal vegetable which is rich in fiber and full of vitamins. The beans may also be combined with potatoes or eggplant (brinjal). The most tiring or time consuming job in this whole process is the cleaning the beans. They should be de-stringed and the pod opened. To make this vegetable, deep fried, fengugreek leaves, spices and gram flour muthiya are cooked with the valor. The dish should be served with hot chapatis/ roti or bhakri.

Prep Time: 30 minutes
Cooking Time: 25 minutes
Servings: 4

Ingredients:

• 2 1/2 cups of valor 
• 1 tablespoon red chili powder
• 1 tablespoon coriander powder
• 1/2 teaspoon turmeric powder
• 3/4 cup tomatoes, chopped
• 4 tablespoons oil
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1/3 teaspoon carom/ ajwain seeds
• 1/2 teaspoon hing
• 2 tablespoons of fresh coriander leaves, chopped
• Salt to taste

To make methi/ frenugreek muthiya:

• 1 1/2 cups fresh methi, chopped
• 1/2 cup gram flour
• 1/2 cup wheat flour
• 1 tablespoon rava/ semolina
• 1 tablespoon red chili powder
• 1/4 teaspoon turmeric powder
• 1 teaspoon green chili paste
• 1 teaspoon dhanajeera powder (cumin and coriander powder)
• 1 teaspoon sugar
• 3 teaspoons oil
• Pinch of soda bicarb
• Oil for frying the muthiya
• Salt to taste

Directions:

1. First, wash and de-string the bean pods. Then, open the bean pods. 
2. In a bowl, add all the ingredients to make muthiya and mix well. Then, add a little water to make the dough thick. Grease your palms and make small oval cylindrical rolls from the dough. 
3. Deep fry the muthiya in hot oil on medium heat until golden in color.
4. Heat oil in a pan and add mustard and cumin seeds. When they crackle, add hing (ajwain), turmeric powder and the beans.
5. Add chili powder, coriander-cumin (dhanajeera) powder, salt, and a pinch of soda bicarb to the pan. Mix well and add 2 cups of water. Now, let it simmer until the beans are half cooked.
6. Add the fried muthiya to the pan along with chopped tomatoes. Mix and simmer. When the beans and muthiya become soft, turn off the stove.
7. Garnish with fresh chopped coriander leaves.
8. Serve hot with roti, bhakri or rice with dal.

Bharela Bhinda (Stuffed Okra)

Bharela Bhinda is a Jain-friendly recipe comprised of spices, bhindi, yogurt, salt and oil. This recipe is easy in terms of steps, but is time-consuming when it comes to rinsing, drying and then stuffing the bhindi. There is no garam masala powder added in this recipe. Only regular spices such as red chili powder, turmeric powder and dhana-jeera powder. I learned this recipe, using yogurt, from my mother-in-law. Adding yogurt into the masala allows the bhinda to stay green and adds to the taste as well. This bhinda recipe goes well with roti and dal. Enjoy!

Prep Time: 20 minutes
Cooking time: 25 minutes
Servings: 4

Ingredients:

• 4 1/2 cups Bhinda/ okra
• 4 tablespoons oil
• 2 tablespoons red chili powder (adjust your heat level)
• 1 teaspoon turmeric powder
• 1 teaspoon jeera/ cumin powder
• 3 tablespoons coriander (dhana) powder
• 1 teaspoon cumin seeds
• 1/2 teaspoon mustard seeds
• 3 tablespoons yogurt
• Pinch of hing
• 2 tablespoons fresh chopped green coriander leaves
• Salt to taste

Directions:

1. Wash, wipe dry and trim both ends of the bhinda/okra.
2. Combine all the spices in a bowl with yogurt and salt. Mix well.
3. Slit each bhinda vertically without breaking 
4. Fill each bhinda with the spice mixture and then cut each bhinda in half.
5. Heat oil on a pan/ kadai. Add mustard seeds and cumin seeds. When they start to crackle, add hing. Then, add the stuffed bhinda and cook on low heat until they are cooked per your preference (my son liked them a little burned).
6. Do not cover the bhinda otherwise they will get slimy or gooey.
7. Garnish with chopped coriander leaves.
8. Serve bharela bhinda hot with roti/ chapatis.

Bharelu/ Stuffed Turiya/ Ridge Gourd Nu Shaak

Turiya is a very healthy vegetable, but due to it's mushy consistency kids often don't like eating it. You may make stuffed turiya or you may simply chop the turiya and cook the vegetable. My son likes simple chopped turiya, but I prefer stuffed turiya. So here I am sharing a personal favorite - stuffed turiya vegetable - recipe with you all. It is a relatively simple dish, but great with roti, bhakri and bajra rotla. I hope you like this recipe!

Prep Time: 10 minutes
Cooking Time: 20 minutes
Servings: 4

Ingredients:

• 4 long turiya
• 3 tablespoons dhana powder (coriander powder)
• 1 tablespoon jeera powder (cumin powder)
• 2 tablespoons red chilli powder
• 1 teaspoon turmeric powder plus an additional 1/2 teaspoon for later use
• 1 teaspoon mustard seeds
• 1 teaspoon cumin powder
• 1 tablespoon gram flour
• Pinch of hing
• 4 tablespoons oil
• 2 tablespoons fresh chopped green coriander leaves
• Salt to taste

Directions:

1. First, wash and clean the turiya. Let them dry completely prior to peeling, cutting and cooking.
2. Once dry, peel the turiya and cut them in halves. Then, slit them lengthwise keeping the other side intact. (Reference the subsequent photographs if unclear)
3. In a bowl, combine all the spices and salt and mix well. Fill the slit portion of the turiya with the spice mix. 
4. Heat oil on a pan and add mustard and cumin seeds. When they start to crackle, add hing and the 1/2 teaspoon portion of turmeric powder.
5. Add in all the turiya and mix well. Cover the pan and cook over low flame for 10 minutes or until the turiya is completely cooked (to taste).
6. Garnish with coriander leaves.
7. Serve hot with roti, paratha or rice.

Punjabi Chole Masala

One of my personal favorite dishes is Punjabi style chole. It allows for a high protein recipe with great flavors that totally transform otherwise mundane chickpeas. I really like the texture and combinations of spices that go into it's making. Especially anardana, which adds a tangy punch to the nuttiness of chickpeas. This recipe goes great with bhature (Recipe), puri or rice. There are many ways to make chole, but in the end color of the dish should be dark brown for this specific style. Enjoy this recipe!!

Preparation Time: 20 minutes
Cooking time: 45 minutes
Servings: 4

Ingredients:

• 1-1/4 cups kabuli Channa (soak in water overnight)
• 1 large onion, finely chopped
• 1 tomato, chopped
• 3 to 4 green chilis, slit
• 1 teaspoon ginger, grated
• 1/2" Cinnamon stick
• 1 whole black cardamom
• 1 bay leaf
• 2 tea bags 
• Large pinch of baking soda
• 1 teaspoon red chili powder (adjust to your spice level)
• 2 tablespoons chopped fresh coriander leaves for garnish
• 1/2 teaspoon anardana powder (dried pomegranate seed powder)
• Salt to taste
• 2 tablespoons oil

Dry masala powder:

• 1-1/2 tablespoon coriander seeds
• 2 dry red chilis
• 2 cloves
• 1" cinnamon stick
• 2 black cardamoms
• 1/2 teaspoon pepper corns
• 1 teaspoon cumin seeds
• Dry roast all the ingredients on low to medium flame for 4 to 5 minutes and grind to a fine powder

Directions:

1. In a pressure cooker, add the chickpeas and approximately 3 cups of water, large pinch of baking soda, a tea bag, cinnamon stick and black cardamom. Cook the chickpeas until they are soft (4 to 5 whistles). 
2. Let the cooker cool before opening. Then, drain the water from the chickpeas, but keep the water aside for later use. Discard the tea bag, cinnamon stick and black cardamom.
3. Heat oil on a pan and add green chili, grated ginger and bay leaf. Sauté for few seconds.
4. Add the chopped onions and sauté until they are transparent. Add red chili powder and salt. Mix well. 
5. Add chopped tomatoes and cook until soft and the oil separates (approx. 15 minutes).
6. Add the ground masala powder, anardana powder and mix well. Add the boiled channa and cook on simmer for at least 5 minutes. Add the leftover water and bring to a boil. Cook for an additional 20 minutes or until the gravy gets slightly thick.
7. Adjust the salt (to taste) and garnish with fresh coriander leaves.

Matla Undhiyu (Umbadiyu/ Ubadiyu)

Matla undhiyu is a very popular entree in the southern part of Gujarat. It is also known as umbadiyu or ubadiyu. The dish is comprised of vegetables, which are steam cooked in a traditional matla (clay pot). The deliciously rich veggies are usually enjoyed in winter. Surti papdi and tuvar lilva are required to prepare the veggies and they are only available during the winter months. Here in America, I've made matla undhiyu using a gas stove. If you'd like to buy a matla, it is available via Amazon.

Prep time: 30 to 40 minutes
Cooking time: 50 to 60 minutes
Servings: 4

Ingredients:

• 2 sweet potatoes
• 8 small red potatoes
• 1-1/2 cup purple yam (ratalu)
• 2 cups surti papdi
• 1 cup surti lilva dana
• 1 cup tuvar lilva dana
• 4 small eggplants (optional)
• 8 to 9 green chilies
• 2 inch piece ginger
• 1 tablespoon ajwain
• 2 tablespoons oil
• Gram flour sev to sprinkle
• Salt to taste
• Few cabbage leaves
• Green chutney (check my blog for recipe)
• Garlic chutney (check my blog for recipe)
• Kotha chutney (check my blog for recipe)

Directions:

1. Wash and peel the sides of surti papdi, but leave it whole and don't cut.
2. In a food processor, add chopped tuvar lilva, surti papdi lilva, green chili and ginger. Don't make it into a paste - roughly chop. Mix it with surti papdi and one tablespoon oil.
3. Cut the small potatoes in two pieces. Then, cut the sweet potatoes to the same size.
4. In the variation, I didn't use eggplant, but you make two cross silts on the small eggplants prior to adding them in step 5. I used frozen purple yam.  You may use frozen or fresh - depending on availability.
5. In a bowl, add cut potatoes, sweet potatoes and purple yum. Add salt, ajwain and one tablespoon oil. Mix together very well.
6. Wash the matla under tap water and arrange some cabbage leaves on the bottom and sides of matla.
7. Add half of the surti papadi mixture as the first layer, then add the potato, sweet potato and purple yam mixture. 
8. Add the other half of the surti papdi mixture on top.
9. Cover it all with cabbage leaves.
10. Put the clay lid on the matla and seal the lid and matla with flour paste so the moisture stays in.
11. Cook on the stove for 45 to 50 minutes in medium high heat.
12. Remove the seal with a knife and open the lid. The undhiyu is ready to serve. You may keep the pieces whole or traditionally mesh everything (I kept it whole).
13. Add green chutney, garlic chutney and kotha chutney on the undhiyu. If you like, you may also drizzle sesame oil on top.
14. Sprinkle some sev and serve hot.

Baby Potatoes in Yogurt Gravy

I learned this recipe from my sister-in-law, Savita, back in India thirty five years ago. At the time, I was newly married. Once in a while, when I make this dish, my husband, who is very fond of aloo (potatoes), really enjoys it! This is one of the various aloo dishes I make for him when he's craving potatoes. Today, I am sharing this simple family recipe of baby aloo in yogurt gravy with you.

Prep Time: 15 minutes
Cooking Time: 15 minutes
Servings: 4

Ingredients:

• 12 pc. baby potatoes, boiled and peeled
• 1 medium size onion, chopped
• 1 tablespoon garlic, chopped
• 1 tablespoon ginger, chopped
• 1/2 tablespoon green chili, chopped
• 1 teaspoon garam masala
• 1/2 teaspoon turmeric powder
• 1 tablespoon red chili powder (adjust heat level according to your taste)
• 3/4 tablespoon dhanajaeera powder
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon cumin seeds
• Pinch of hing (asofetida)
• 2 to 3 dry red chilis
• Salt to taste
• 2 tablespoon oil
• 1/4 cup green coriander leaves, chopped
• 2 cups yogurt

Directions:

1. Boil the potatoes, remove the skin and keep aside. Lightly pierce the potatoes with a fork.
2. Heat oil in a pan/kadai, add mustard seeds and cumin seeds. When they start to crackle, add dry red chili and hing. 
3. Add chopped ginger, garlic and green chili. Sauté for thirty seconds. Add all the spices and sauté for an additional 30 seconds. Make sure you don't burn the mixture.
4. Add yogurt and stir continuously. When it starts to boil, add the baby potatoes. Cook for another 2 to 3 minutes, turn off the stove and cover the vegetables for five minutes. The dish is now ready to serve.
5. Garnish with fresh green coriander leaves.
6. Serve hot with roti and/or rice.

Palak Paneer

Palak paneer is a north Indian dish comprised of paneer (cottage cheese) and fresh spinach. The spinach is blanched, pureed and cooked with select spices tossing the paneer in at the end. This dish is one of my personal favorites. It is easy to make and healthy too! Vegans may substitute the paneer with tofu. Try this recipe. I promise you won't regret it!

Prep time: 10 minutes
Cooking time: 15 minutes
Servings: 4

Ingredients:

• 2 bunches of spinach
• 8 oz. paneer (cubed)
• 5 to 6 green chillies (adjust according to your preferred heat level)
• 5 to 6 cloves garlic, chopped
• 1 teaspoon ginger, chopped
• 1 teaspoon julienne ginger for garnish
• 1 small tomato, finely chopped
• 1 small onion, finely chopped
• 3 tablespoon ghee or oil
• 1/2 teaspoon cumin seeds
• 1/4 teaspoon turmeric powder
• 1/2 teaspoon red chilli powder
• 1/4 teaspoon garam masala powder
• Salt to taste
• 1 tablespoon lemon juice/ lime juice
• 3 tablespoons heavy cream (fresh cream)
• 1 tablespoon fresh coriander leaves for garnish

Directions:

1. Remove the stems and wash the spinach thoroughly in running water. Then, blanch in salted boiling water for two minutes (use 5 cups of water). 
2. Strain the spinach leaves and immediately put the spinach in a bowl containing ice cold water. Soak the spinach leaves in the water for two minutes and then remove the spinach from the water.
3. Put spinach in a blender and add ginger, garlic and green chilies. Blend to make a smooth spinach puree. There is no need to add water while making the puree. When complete, keep the spinach puree aside.
4. Heat the ghee or oil in a pan and sauté the paneer for 2 to 3 minutes. Remove the paneer and drain on a paper towel.
5. In the same pan, with the remaining ghee/oil, add cumin seeds and let them splutter. Then, add the chopped onion and sauté until the onions become golden.
6. Add the tomatoes, stir and sauté until they soften. Once the tomatoes are softened and you see oil is releasing from the sides of the mixture, add the spinach puree and stir well. Add 1/3 cup water and boil for 3 minutes.
7. Add the turmeric powder and red chili powder. Simmer for five minutes until the spinach is cooked. Season with salt, which will cause the gravy to thicken. Be sure to keep stirring.
8. Add the paneer cubes and stir. 
9. Add garam masala powder and stir gently. Simmer on low flame until the paneer cubes become soft (1 to 2 minutes).
10. Garnish with coriander leaves, julienne ginger, heavy cream and drizzle a few drops of lime juice or lemon juice
11. Serve the palak paneer hot with some fresh naan or jeera rice.

Kadai Paneer

Kadai paneer is a tasty and flavorful main dish. It made in traditional Indian style, cooked with an assortment of spices and pastes, and great for any occasion - casual dinner or hosting friends. Kadai paneer is one of my eldest son's (Ravi) favorite dishes. Whenever we go out to an Indian restaurant he always orders kadai paneer. Even when I make the Punjabi cuisine at home, he makes sure that I make kadai paneer, black (urad) dal and palak paneer or aloo palak.  You may eat this dish with naan, roti or rice. I hope you also enjoy this!

Prep time: 20 minutes
Cooking time: 30 minutes
Servings: 4

Ingredients:

• 1/2 pound paneer, cut into cubes (may be home made or store-bought)
• 2 green bell peppers, cut into 1/2" cubes
• 1 medium onion, sliced
• 1 teaspoon ginger paste
• 1 teaspoon garlic paste
• 1 teaspoon green chili paste
• 1-1/2 teaspoon red chilli powder
• 1 teaspoon coriander powder
• 1/4 teaspoon turmeric powder
• Pinch of asafoetida (hing)
• 3 tablespoon oil
• 1 small can tomato paste (store bought; use only 3/4 paste from the can)
• Salt to taste
• 2 tablespoon green coriander leaves, chopped

Directions:

1. Heat oil in a frying pan or kadai on medium heat. Once hot, stir fry the paneer. Take them out before paneer starts changing color. (If you purchased pre-fried paneer from the store, skip this step)
2. Next, stir fry the bell pepper until they are tender. Do not overcook the bell pepper. Drain on a paper towel.
3. Using the same pan, add asafetida and sliced onion. Sauté the onion until it is light golden brown.
4. Add ginger paste, garlic paste and green chili paste. Sauté for 1 to 2 minutes.
5. Add tomato paste, two cups of water, coriander powder, red chili powder and turmeric powder. Stir and cook over medium heat until the oil separates and the gravy become thicker.
6. Add salt, paneer and the cooked bell pepper. Let it simmer for about four to five minutes on medium-low heat.
7. Garnish with green coriander leaves. It is ready to serve!

Notes:

If you cannot find a can of tomato paste, you may use tomato puree. Blend the tomatoes (3 medium size tomatoes) to make the puree.

Aloo Masala/ Aloo Bhaji (South Indian Dish)

Aloo masala (also known as aloo bhaji) is a nice compliment to any kind of dosa. It may be rolled within the dosa or served as a side dish. It is an easy and simple dish to transform your meal. Onions are the only other vegetable added to the potato filling. A dosa without masala is a plain dosa, which may be had with coconut chutney and sambar, but in my opinion you'll enjoy it more with the filling! You may also eat this aloo masala with poori or bread of your choice.

Prep time: 5 minutes
Boiling time: 20 minutes
Cooking time: 10 minutes
Servings: 4

Ingredients:

• 4 potatoes (boiled, peeled and cubed)
• 1 big onion (thinly sliced)
• 1 teaspoon mustard seeds
• 1 teaspoon split urad dal
• 8 to 10 curry leaves(chopped)
• 3 to 4 dry red chilis
• 2 to 3 green chopped green chilis
• 1/4 teaspoon turmeric powder
• Pinch of asafoetida
• 1 tablespoon fresh lemon juice
• 2 tablespoons oil
• salt to taste
• 1/4 cup chopped fresh green coriander leaves for garnish

Directions:

1. Boil the potatoes. When they are soft, drain the water and let cool.
2. Peel and chop the potatoes into small cubes.
3. Heat oil in a pan on medium heat. Add the mustard seeds and urad dal. As the seeds crackle, add dry red chilis, curry leaves and asafoetida.
4. Add the sliced onion and stir fry until they are light brown.
5. Add turmeric powder, green chili, salt and the potatoes. Stir fry for a few minutes and turn off the stove.
6. Add lemon juice and fresh chopped coriander leaves.
7. Serve hot with dosa or poori.

Notes:

If you like green peas and carrots, you may add them. Boil first.

Guvar Nu Shaak

Guvar nu Shaak (cluster beans) pairs well with Bajra na Rotla. The recipe to cook Guvar is short, simple and easy to prepare. Variations to the recipe include making Guvar Dhokli nu Shaak and Guvar Batata nu Shaak. I personally like it to eat it plain with Bajra Rotla.

Prep Time: 10 minutes

Cooking Time: 20 minutes

Servings: 4

Ingredients:

• 3 1/4 cups cluster beans (guvar)
• 1 1/2 teaspoon red chili powder
• 1 1/2 teaspoon dhana jeera powder
• 1/2 teaspoon turmeric powder
• Pinch of asafoetida (hing)
• Pinch of soda bicarbonate (optional, I did not use)
• 1/4 teaspoon mustard seeds
• 1/4 teaspoon cumin seeds
• 3/4 teaspoon carom seeds
• 1/2 teaspoon amachoor powder (mango powder)
• Pinch sugar
• 3 tablespoons oil
• Salt to taste
• 1 tablespoon chopped coriander leaves

Directions:

1.     Wash and string both ends of each Guvar bean. Then cut each one into 2 to 3 smaller peices.

2.     On a low flame, heat oil in a pan. Add mustard and cumin seeds. When the seeds begin to crackle, add asafoetida, carom seeds, beans, and a little water.

3.     Mix well, and cook until half done. Add turmeric powder and salt. Cover with a lid.

4.     Keep the inside of the lid moist (rinse a little water, if needed, onto the underside) to let the Guvar steam. You may also use a thali with water on top.

5.     Keep the pan slightly uncovered

6.     Cook until tender and then add all of the remaining ingredients. Mix well.

7.     Garnish with fresh coriander leaves 

8.     Serve hot with roti, bajra rotla or bhakri

Note: You can also boil the guvar first and then temper.

Stuffed Masala Drumsticks

Drumsticks (also known as Shing or Moringa), are a simple and easy vegetable to prepare and eat. It can be paired with rice and lentils/dal. In my family, we traditionally eat it with chaptiwala rotla/ jada rotla/ khoba roti, which is a thick flour flatbread inlaid with a pattern. A drumstick pairs well with this dish and is a healthy addition.

Prep Time: 10 minutes
Cooking time: 10 minutes
Serving: 4

Ingredients:

• 8 drumsticks
• 2 tablespoons coriander powder
• 1/2 tablespoon cumin powder
• 1 tablespoon red chili powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon mustard seeds
• A pinch of asafoetida
• Salt to taste
• 2 1/2 tablespoons oil
• 1 tablespoon chopped fresh coriander leaves for garnishing
• Approximately 1/2 cup water

Directions:

1. In a bowl, mix the coriander powder, cumin powder, red chili powder, turmeric powder, and salt together to create the stuffing masala.
2. Rinse, peel, and chop the drumsticks into 3 to 4 inch pieces.
3. Make a slit lengthwise in each piece and stuff the pieces with the masala. Keep any leftover masala on the side.
4. Heat oil in a vessel or a pan. Once the oil is hot, add mustard seeds. Add a pinch of asafoetida,once the seeds start to crackle.
5. Add all of the drumsticks, stir and spread them around the vessel to create a single layer. Add water and cover the vessel with a lid.
6. After five minutes turn the drumsticks over, add all remaining leftover masala and cook well until they become tender.
7. Garnish with coriander leaves and serve with dal & rice or with chaptiwala rotla.

Sarson Ka Saag

This recipe of Sarson Ka Saag (mustard greens and spinach) is a simple one, just the way I like and the way it is traditionally cooked. This saag is a winter favorite especially when vegetable markets are loaded with fresh greens. Sarson ka saag is typically eaten with makki ki roti. Try this recipe. I'm sure you will like it!

Prep time: 15 minutes
Cooking time: 45 minutes
Serving: 4

Ingredients:

• 1 bunch of mustard leaves (approx. 4 cups packed)
• 1 bunch of spinach (approx. 4 cups packed)
• 1 medium onion, chopped
• 2 tablespoons of corn flour
• 2 inches ginger, grated
• 4 to 5 garlic cloves, crushed
• 5 to 6 green chillies, chopped (adjust according to your taste)
• 2 to 3 dry red chillies
• Pinch of asafoetida
• 2 1/2 tablespoons ghee
• salt to taste
• 2 cups of water
• 1/2 teaspoon shredded ginger for garnishing
• 1 tablespoon chopped fresh coriander leaves

Directions:

1. Mix the corn flour with water and keep aside. Clean all of the greens thoroughly with water and chop the leaves coarsely.
2. In a pan, boil 2 cups of water and add the mustard leaves and the spinach.
3. Add 1/2 teaspoon of salt, half portions of the garlic, the ginger, and the green chillies. Let it cook on medium heat for approx. 15 to 20 minutes until the greens are well cooked and soft. Turn off the stove.
4. Take the greens mixture and with a blender create a smooth paste.
5. Add the corn flour mixture into the paste and now cook on low heat for another 4 to 5 minutes.
6. In a separate pan, heat ghee, add the dry red chillies, the onion, and sauté until the onion is golden brown.
7. Add the remaining ginger, garlic and green chillies, and cook for 1 to 2 minutes
8. Add mustard and spinach leaves (saag) paste
9. Add salt according to taste
10. Cook for 4 to 5 minutes
11. Garnish with shredded ginger and coriander leaves
12. Serve saag hot with makki ki roti

Notes:

In order to retain the green color of the saag, do not cover the pan while cooking.

Venetian Cauliflower

A few months back I saw this recipe in the New York Times food section by chef David Tanis. I really liked his recipe and thought I can make this dish. I did twist the recipe a little bit and it came out very delicious. You can eat with roti, rice and even with pasta.


Prep time: 15 minutes
Cooking time: 15 minutes
Serving: 4 people

Ingredients:

• 1 cauliflower
• 4 tablespoons olive oil
• 1 large onion, finely diced
• 3 tablespoons sliced almonds (lightly toasted)
• 2 tablespoons raisins
• 2 tablespoons of dried cranberries
• 1/2 teaspoon lemon zest
• 1/2 teaspoon fennel seeds, crushed
• 1/2 teaspoon whole coriander seeds
• 1/4 teaspoon red crushed pepper/ red chilli flakes
• 2 green chillies, finely chopped
• 1/4 teaspoon black pepper
• 1/8 teaspoon ground cinnamon
• 3 tablespoons chopped coriander leaves
• Pinch of saffron
• Salt to taste

Directions:

1. Cut cauliflower into very small florets of equal size
2. Blanch florets in boiling water for 2 minutes (cool in cold water and drain)
3. Put olive oil in a pan over medium heat 
4. Add onions and cook until lightly brown
5. Add saffron, cinnamon, fennel seeds, coriander seeds, black pepper, green chillies and red crushed pepper and salt
6. Add lemon zest, raisins, cranberry and cauliflower florets
7. Toss with wooden spoons to distribute
8. Cover with the lid and cook for about 5 minutes (until cauliflower is tender)
9. Add toasted sliced almonds 
10. Sprinkle the coriander leaves
11. Serve warm