Chana Masala (Choley/chickpeas)

 

Ingredients:

1. 1 cup chana (chickpeas) soaked overnight 

2. 2 red onions 

3. 2 hot house tomatoes 

4. 4-5 cloves of garlic 

5. 1 bay leaf 

6. 1 black cardamom 

7. 1 anise seed 

8. 1 stick of cinnamon 

9. 1 tablespoon cumin powder 

10.  2 tablespoons chana masala ( MDH or Badshaah or Shaan) 

11. 1/4 teaspoon turmeric 

12. 1 tablespoon coriander powder 

13. pinch of red chilli powder 

14. 1/2 teaspoon of Amchur powder ( dry mango powder)

15. 1 tablespoon fenugreek leaves 

16. salt to taste 

17. 4 teaspoons of cooking oil- mustard, canola, avocado, ghee 

18. 1 teaspoon cumin seeds 

19. Chopped fresh coriander 

Method- 

1. In an instant pot or pressure cooker put the soaked chana with the water it was soaked in. Add more water if needed. Add bay leaf, cinnamon, cardamom, anise seed, and salt.  Let it whistle at least 10 to 12 times. 

2. Chop/grind the garlic and red onions together, and keep them separate. Grind the tomatoes separately. 

3. In a deep, thick bottomed pan (nonstick or iron cast) heat the oil. Add cumin seeds. Once they begin to splutter add the onion garlic paste. Turn heat to medium and fry until golden brown. 

4. Add the other dry spices. Keep mixing until you see some oil separate on the side. 

5. Add tomatoes puree and continue stirring.

6. Add the boiled chanas from the cooker to the mix. 

7. Keep stirring until you see the oil come up and it begins to bubble. Slow cook it but stir occasionally. 

8. In the end add fenugreek leaves and chopped coriander to garnish. 

Serve with naan bread or white basmati rice. 

******If cooking in an instant pot then fry the above mix and add raw washed chanas to the mix, add 4 cups of water for every cup of chana. If you want more sauce then add another cup of water and cook for 20-30 mins in the instant pot. When you open it the chanas should mush in between your fingers, if not then let it go for another 20 mins. 

Sooji - Alsi Halwa ( Semolina - flaxseed pudding)

 Ingredients :

1. 1 cup sooji (Semolina)

2. 2 tablespoon flaxseed powder 

3. 1 cup granulated white sugar 

4. 2 1/2 cups water 

5. 1/4 cup ghee

6. dry fruits- chopped or crushed roughly ( almonds, cashews,            raisins) 

7. 2 pods of cardamom crushed 

8. 1-2 strands of saffron (optional)

Method :

1. In a thick bottom skillet or pan ( kadhai) dry roast the sooji with the flaxseed powder, stirring continously. 

2. When the sooji begins to brown, turn off the heat and transfer it to a plate for later. 

3. In a separate pot heat the water and sugar until the sugar dissolves. During it, boiling add the cardamom and saffron to the water for flavor. 

4. In the kadhai add the ghee and turn the heat to low. As the ghee melts add the dry fruits including the raisins. 

5. As the dry fruit gets roasted ( be careful not to overheat or they will burn) add the roasted sooji- flax seed mix to the ghee. Mix swell. 

6. Turn the heat off and add the sugar and water mix to the sooji slowly, but quickly stirring it with the other hand to avoid lumps. 

7. Turn on the heat briefly to stir in all the contents and turn it off again. 

8. Cover the halwa and let it sit for a bit before serving and eating. 

Halwa can be eaten hot right after cooking or you can keep it in the fridge for a while and eat it hot or cold. 

Enjoy and let me know how it turned out. 

As always feel free to ask me any questions you have. 

POHA (Thick rice flakes)

 

Ingredients:

1. Thick Poha (2 cups)

2. 2 potatoes (dice)

3. 1 red onion (chop finely)

4. 2 tomatoes  (dice)

5. 5-6 fresh curry leaves

6. 1-2 thai green chilies (optional)

8. 1/2 teaspoon sugar 

9. 1/2 tsp black mustard seeds 

10. 1/2 tsp cumin seeds

11. 1/2 tsp turmeric 

12. 1/2 tsp red chili powder 

13. 1 tsp salt (adjust accordingly)

14. Fresh coriander leaves and 1/2 red onion, chopped, lemon juice to garnish 

15. 1/2 cup cooking oil 

16. 1/2 cup raw peanuts (optional)

Method:

1. Heat the cooking oil in a wide and thick bottom pan on medium heat. 

2. Add mustard seeds and cumin seeds. As it splatters add curry leaves and then peanuts. 

3. As the peanuts begin to roast add the potatoes and keep frying them constantly so they do not stick to the bottom. 

4. When the potatoes begin to brown add the red onions and fry until the onions begin to brown. Keep heat medium to low. 

5. Wash the thick poha generously in a colander so no water stays in it. It needs to be wet but almost dry as close to cooking time as possible. If it stays in water too long it will clump and become mush. 

6.  Add the poha, tomatoes, the rest of the spices and mix gently with a wide spoon. If it is too dry add a splash of water until all the poha is well covered with the spices. 

7. Splash some more water and cover the pan for it to cook fully in the steam. Do not overcook or it will burn. 

8. Garnish and serve hot. 

9. Poha is a favorite food as a breakfast or a snack or in between meals. It is light and healthy. 

10. Feel free to add other vegetables if you want them to be healthier like peas, carrots, corn, or beans. 

Do let me know how it turned out for you and share my blog with others who love Indian home-cooked meals. 

Bhindi ( Okra aka Lady Finger)

 

Ingredients :

1. 1 pound of Okra. Try to pick slim and long okras. Chop into round discs.1 okra should give you atleast 10-12 pieces. 

2. 1/2 cup mustard oil

3. 1/4 teaspoon Asafoetida 

4. 1 teaspoon fennel seeds

5. 1 teaspoon cumin seeds

6. 1/4 teaspoon turmeric 

7. 1 tablespoon coriander powder 

8. 1/4 teaspoon red chilli powder 

9. 1/2 teaspoon amchur powder ( dry mango powder)

10. Salt to taste 

Method: 

1. Heat the oil in a pan. Keep heat medium. 

2. Add Asafoetida, fennel seeds, cumin seeds and wait for them to splatter. 

3. Add the chopped okra and keep frying. It will release a gum-like substance, just keep frying. It will dissolve as the okra fries. 

4. As the okra turns brown add all other spices and keep frying till it turns a bit crispy. 

5. Turn off heat and transfer to a paper towel-lined plate to soak in all the excess oil. 

6. Serve with bread or naan or on a bed of rice and daal. 

Do leave a comment and follow my blog for more recipes. 

Rajma (Red Kidney Beans curry)

 Rajma ( Red Kidney Beans curry)

Ingredients- 

1. 1 cup Red kidney beans 

2. 1 large red onion 

3. 2 large house tomatoes 

4. 4-5 cloves garlic 

5. 1 green chilli or more (optional)

6. 1 stick cinnamon 

7. 1 big black cardamom 

8. 1 bay leaf 

9. 1/2 teaspoon turmeric 

10. 1/4 teaspoon red chilli powder 

11. 1 teaspoon coriander powder 

12. 1 teaspoon garam masala 

13. 1 tablespoon salt or salt to taste 

14. 4-5 tablespoon cooking oil or ghee 

15. 1/2 cup tomato cooking sauce or paste 

16. 2-3 sprigs of fresh coriander chopped finely. 

Method - 

1. Pressure cook the kidney beans in 5-6 cups of water with the salt in a pressure cooker or instant pot on medium heat for 15-20 mins 

2. Let the beans sit in the pressure to soften. When you open the cooker if the beans are still a little hard then give another 10 minutes of pressure. Set aside 

3. In a frying pan, add oil and heat on medium, add the cinnamon stick, bay leaf and cardamom to the oil until they crackle. 

4. Grind the garlic and onions beforehand together and add to the heated oil. 

5. Keep frying the onions on medium heat until they change colour to light brown. Do not leave them unattended or they will burn. 

6. Grind the tomatoes and green chilli together and add to the frying onions. 

7. Add the rest of the spices to the sauce including the tomato paste/sauce. 

8. Let the mix simmer until the oil separates. 

9. Add the boiled kidney beans to the mix. 

10. Stir and keep mixing for 10-15 mins. 

11. Garnish with fresh coriander leaves and serve on a bed of rice or with naan. 

Yellow Daal Tadka ( Toor Daal)

Bhuttey Ki Khichdi (Corn Savory Porridge)

Carrot Halwa (Sweet)

Chana Chinese Bhel (Chickpeas)

                                                                    

Ingredients- 

1 cup Chickpeas soaked overnight   

1/2 cup cornflour ( gluten-free is fine too)
3-4 cloves garlic
1-inch ginger 
1 medium red onion 
1 green bell pepper 
1 red bell pepper 
few stalks of green onions
2 teaspoon cooking oil
2 teaspoon schezwan sauce 
2 teaspoon soy sauce 
2 teaspoon vinegar 
2 teaspoon siracha/ chilli paste/sauce 
salt and pepper as per requirement/taste 

Method- 

1. Boil the chickpeas with 1 teaspoon salt, in an open pot or pressure cooker/instant pot for 2-3 whistles unitl they are cooked and soft. 
2. Strain
3. Toss the chickpeas with the cornflour until all are well coated with the flour.  Heat oil to a high temperature to fry the tossed chickpea and fry until they turn brown and crispy.  Reduce heat to medium if the oil is too hot.  Strain from oil and set aside to cool on a paper towel. 
4.  Chop all vegetables separately 
5. In a wok/deep bottom vessel heat 3-4 teaspoon oil
6. Add garlic and ginger and let it cook for a minute
7. Add chopped onion and let it fry for a few minutes as it changes translucent 
8. Add the bell peppers (Both) fry for a minute 
9. Add all the above sauces and mix well. Let it cook for 1-2 minutes
10.  Add the cool tossed chickpeas 
11. Mix well and garnish with spring onions. 
12. Serve as is or with white rice. 

    Don’t forget to tell me how it turned out. 

Lamb Chops and Mash on my plate

Lamb Chops and Mash on my plate 

Ingredients 

Lamb Chops

1. 4-5 nice big juicy lamb chops
2. 4 cloves garlic - chopped
3. 100 grams of butter
4. 1-2 sprigs of fresh thyme
5. 1-2 sprigs of dry or fresh rosemary 
6. salt
7. pepper 
8. Crushed red chili pepper (optional)

Mashed Potatoes 

1. 4-5 boiled and peeled potatoes 
2. 1/4 cup milk
3. 1 tablespoon sour cream
4. 1 teaspoon garlic powder 
5. 1 teaspoon oregano 
6. 1 teaspoon pesto sauce/ fresh parsley 
7. salt to taste 
8. pepper to taste 
9. 2 tablespoons butter

Method 

Lamb Chops 

1. marinate the lamb chops with salt and pepper and set aside for 20-30 mins
2. In a flat pan add the butter and chopped garlic 
3. On medium head lay in the lamb chops and keep turning until done 
4. Add thyme, rosemary, and chili pepper (optional) to the butter and coat the lamb chops with the liquid 
5. Serve when done according to your flavor 

Mash- 

1. In a pot, on low heat, melt the butter. 
2. Add milk and the mashed boiled potatoes 
3. Add all the above ingredients. 
4. Add cream in the end when the flame is off. 

Serve with salad and wine. You can add some buttered toast or garlic bread to accompany the meal. 

Don’t forget to tell me how it turned out. 

Kofta Curry

Koftas 

Ingredients 

1. 1 Lauki (Bottle gourd)
2. 3 boiled potatoes 
   
3. 1 cup chickpea flour 
4. 3-4 cloves of garlic
5. 1-inch ginger 
6. 1 large or 2 medium onions 
7. 4 tomatoes 
8. 2 green chillies (optional)
9. 1 teaspoon chilli powder 
10. 1 teaspoon turmeric 
11. 2 teaspoon coriander powder 
12. salt to taste 
13. vegetable oil 1 cup to fry the dumplings 
14. 2 tablespoon vegetable oil for the curry 
15. fresh coriander for garnish 

Method 

1. Medium grate the lauki and ginger, with clean hands take ball sizes of the lauki and squeeze out all the excess water as much as possible in a bowl, keep the squeezed lauki in a separate bowl. We will use the squeezed liquid later.
2. Add boiled potatoes to the squeezed lauki. Crush and knead it in. Add spices- salt, 1/2 spoon chilli powder, 1 teaspoon coriander powder. Add chick pea flour and knead all well. Do not use water as lauki has its own water. Keep the mixture as dry as possible. Roll into meatballs size balls. 
3. Heat oil in a pan and when it reaches medium heat start frying the balls (pakodi). Do not fry on high flame or they will burn from the outside and stay raw in the middle. 
4. Keep aside. 
5. For the curry grind the garlic and onions together. Heat oil in a pan and add the onion-garlic mixture. Fry until golden brown. 
6. Grind tomatoes separately and add to the onion-garlic mix in the pan. 
7. As it comes to splatter, add spices and green chillies sliced. 
8. Add 2 cups of water. 
9. Simmer 5-10 mins. 
10. When ready serve the curry over the balls in a separate bowl and garnish with fresh cut coriander. For best results let the lauki balls (Pakodi) sit in the curry for 5 minutes before beginning to eat.
11. Eat with roti, naan or basmati rice. 

Don’t forget to tell me how it turned out. 

Palak-Corn-Paneer

Palak-Corn-Paneer

Ingredients

1. 1 bag or 2 bunches of Spinach (Palak)
2. 1 slab of paneer 
3. 1 cup of frozen corn or 2 fresh grated corn (optional)
4. 1/4 cup tomato puree 
5. 3-4 cloves of garlic
6. 1 teaspoon cumin
7. 1/2 teaspoon red chilli powder 
8. 1 tablespoon coriander powder 
9. salt to taste 
10. 2 tablespoons cooking oil
11. 2 tablespoon sour cream (optional)

Method 

1. Boil a big pot of water 
2. Put in the spinach once it comes to a boil.
3. Boil for 5-10 mins, strain and keep to cool
4. Roughly puree the spinach in a mixer once cool
5. In a pan heat the oil, add cumin and garlic.
6. Once it begins to splutter add red chilli powder and coriander powder 
7. Add the spinach and stir until it begins to change colour. 
8. Add corn and tomato puree
9. Mix well and cook on medium heat for 5 minutes
10. Add paneer and cream and stir until the paneer is covered with the palak.
11. Turn heat off and serve with warm naan bread 

Don’t forget to tell me how it turned out. 

Daal Ki Poori

Daal Ki Poori

Ingredients

1. 1 cup Yellow Moong Daal 
2. 2 cups whole wheat flour 
3. cooking oil 
4. 1 teaspoon salt
5. 1 tsp cumin
6. pinch asafoetida 
7. 1 tsp chilli powder 
8. 2 tsp coriander powder 
9. 1 tsp Garam Masala 
10. 1 cup water 
11. Green chillies and fresh coriander (optional)

Method-

1. Soak moong daal in hot water after washing it for 2-3 hours 
2. Make whole wheat dough with water and 1 tsp oil until firm 
3. In a frying pan heat oil put the asafoetida and cumin until they splatter. 
4. Drain daal and put it in on medium heat. 
5. Mix the rest of the spices and fry for a bit until all is mixed.
6. Do NOT add water. 
7. Turn heat off and let daal cool down
8. Grind the daal mix coarsely in a mixer.
9. If you are going to add fresh green chilli and coriander add it after grinding 
10. Heat frying oil (2 cups min) 
11. Roll ball of whole wheat to form a flat circle 
12. Put a spoon of daal mix in the centre
13. Fold the roti from all side inside to form a bag with all ends meeting in the centre 
14. Start rolling gently
15. Use oil to keep dough smooth and not stick 
16. Test frying oil put in a piece of dough and it should fry immediately.
17. Put in the rolled in filled poori. 
18. Fry it
19. Put it out on a paper town to soak in the extra oil 
20. Serve with your favourite curry or just plain Yogurt 
21. Warning- the oil can get too hot and start burning the porous to temper the heat as per required but not too low or the dough will be raw. 

Don't forget to tell me how they turned out ??😁

Mango Cake - Eggless

Ingredients- 

1 cup Mango pulp (fresh or canned)

1 cup Semolina flour

1 cup sugar

1/4 cup cooking oil

a few tablespoons of water as needed

1 teaspoon cardamom powder 

1/2 teaspoon baking soda

1 cup pistachio or any other dry fruits to decorate 

Method-

Mix all the above ingredients together and whisk. 

Sprinkle chopped dry fruits on top before putting in the oven. 

Bake in a greased pan at 340 degrees F for 35-40 mins or until a toothpick come back clean. 

Sore Throat home remedy

                                                          Harira / Besan ka seera

Here is an old family recipe of a cold and cough soother. It is in no way a medicine or substitute to medicine but it does assist in recovery and sooting the irritated throat.

Ingredients-

4 teaspoon ghee (clarified butter)
1 teaspoon besan (gram flour)
1/2 teaspoon turmeric powder
1/2 teaspoon crushed black pepper (fresh)
1/2 teaspoon cardamom seeds
1 teaspoon sugar
1/4 cup roughly crushed almonds
1 cup milk

Method- 

In a deep pan or skillet heat the ghee

Add the besan and continue to stir on a low flame till it turns light brown and gives out a fragrance

Add the turmeric and continue to stir

Add the black pepper and cardamom

Continue to stir on low heat

Add sugar and almonds

Add milk in the end and immediately start stirring and get rid of any lumps.

Continue to stir until the liquid thickens and little bubbles appear

Do not let it settle at the bottom or burn

Turn the heat off and serve hot

Tip-

It work especially well if had on an empty stomach in the morning or last thing before bed.

Cold home remedy

Whenever mine or anyone in my family has a cold I give this remedy to them every 5-6 hours and it really has helped in calming the sinus.

Ingredients-

2 cups water
1/2 teaspoon black pepper
1-2 pieces of cloves
1/2 teaspoon cardamom seeds out of the pods
1/2 teaspoon tulsi leaves
1 inch or peeled ginger roughly chopped
1 teaspoon honey
1/2 teaspoon lemon juice (optional)


Method-

Add the following ingredients to boiling water-
pepper, cloves, cardamom seeds, tulsi leaves, ginger.

Wait for the water to reduce to one cup

Turn off the heat and strain the water

Add honey and lemon juice

Serve- 

Sip on this drink slowly but drink it as warm as you can.

Tip- You can make a huge batch and refrigerate the rest and heat and use as per need. 

Stir Fried veggies/chicken with steamed rice

Stir Fried Veggies/ Chicken with White Steamed rice

Ingredients 

1. 1 Celery stalk
2. 1 carrot
3. 1 red onion
4. 2-3 stalks asparagus
5. 1 Floweret or Broccoli
6. 1 Bell Pepper Red/Green
7. 2-3 cloves of garlic
8. Handful of raw peanuts
9. 2-3 table spoons olive oil
10. 2 table spoons soy sauce
11. 2-3 table spoons Worcester Sauce
12. 2 Table spoons vinegar
13. pinch of salt
14. Garlic and red pepper hot sauce (optional)
15. 1 table spoon sesame seeds.
16. Steamed rice cooked and put aside.
17. ( pre cooked chicken or dice/shred boiled chicken with a pinch of salt)

Method

1. Dice all the above veggies .
2. Heat the wok on medium heat.
3. Put in the oil.
4. Drop in the garlic. Fry them a little.
5. Pour in all the diced veggies/ chicken and peanuts
6. Sautee for 5 mins
7. Put in all the above sauces and toss well until all veggies are coated on low heat
8. Put in the sesame seeds
9. Cover and turn off heat.

Serve with steamed white/brown rice and garnish with chopped coriander for flavor.

TIP- Adjust sauces as per flavour.

Papaddom Kadi

Papad (Papadom) Kadi

Ingredients:

1. 2 tbs Besan (chick pea flour)
2. 2 cups plain yogurt ( the older the better)
3. 5-6 Papad ( any kind, jeera one is best though)
4. 1 tbs methi seeds (fenugreek seeds)
5. 1 tbs mustard seeds
6. 2 dried red chillies
7. 1/4 cup curry leaves or less
8. 1 tbs turmeric
9. 1 tbs red chilli powder
10. 1 tbs coriander powder
11. 3 cloves of garlic
12. salt to taste
13. 5-6 tbs veg oil
14. 5-6 cups water

Method:

1. Heat oil on medium in a deep bottom pan.
2. Add mustard seeds, methi seed, curry leaves and dried chilli to the oil.
3. In a seperate bowl mix the yogurt with all other spices and besan. Stir until all is mixed.
4. As the spices int he oil start to roast add the papad ( break it up into rough pieces)
5. When the papad looks half way cooked, add the yogurt mix , stirring continuously.
6. Add the all the water at the same time.
7. Keep steering until it comes to a rolling boil. ( turn heat lower if the kadi threatens to boil over)
8. Turn the heat to the lowest and keep the kadi boiling for 8-10 mins.
9. Turn heat off an cover.

Serve on a bed of white basmati rice.

Warning: Its a quick dish to make but can burn easily. Cook on low heat and always be present as it can boil over or if not steered the yogurt can curdle.

Cashew Chicken

Cashew Chicken Curry

Ingredients:

1. 1 lb cubed boneless chicken
2. 2/3 cup raw cashews
3. 5 cloves of garlic
4. 1 inch ginger root
5. 2 cinnamon sticks
6. 2-4 cloves
7. 2 tbs coriander seeds
8. 1 tbs cumin seeds
9. 4 pods of small cardamoms
10.1 gm saffron
11. 1 cup plain yogurt
12. 1 tbs salt
13. 1 tbs chilli powder
14.1/4 cup chopped fresh coriander/ dried leaves
15. 1/4 cup fresh mint/ dried leaves
16. 5 tbs lemon juice
17. 1 cup hot water
18. 1/2 cup of water
19. 3 scoops of ghee/butter
20. 2 red onions

Method:

1. In a blender blend the cashews, ginger, garlic 1/2 cup of water until its a paste.
2. In a grinder make a powder of cinnamon, cloves, coriander seeds, cumin seeds and cardamom.
3. In a thick bottom vessel on medium heat, put in the ghee. 
4. Add the onions and fry until they turn golden.
5. Mix the cashew paste with the powder, salt and chilli powder and add to the onions.
6. Stir in the yogurt.
7. Keep stirring consistently until the fat comes up.
8. In a separate bowl put in the saffron in the hot water and put aside for atleast 10-15 mins
9. Add the saffron water to the curry.
10. Stir the curry for 2 more minutes and add the chicken.
11. Let the chicken cook for the next 30 mins , occasionally stirring.
12. As the chicken is cooked and the curry thickens, turn the heat off and garnish with fresh coriander, mint and lemon juice.

Serve with fresh Naan bread or Basmati rice.

Lamb Pulao ( Lamb rice)

Lamb Pulao

Ingredients:

1. 2 lbs lamb cut in cubes

2. 1 cup shredded unsweetened coconut
3. 5 cloves of garlic
3. 1 inch of ginger root
4. 1 chopped red onion 
5. 1 cup yogurt
6. 2 teaspoon turmeric
7. 1 teaspoon chilli powder
8. 1 cinnamon stick
9. 1 bay leaf
10. 2 pods of fresh cardamom
11. A few peppercorns
12. 4-5 cloves
13. 1 cup water
14. 4 cups rice
15. 1 cup peas
16 salt to taste 
17. 3 tablespoon vegetable oil
18. sprigs of fresh coriander
19. sprigs of fresh mint
20. 2 potatoes peeled and diced 


Method:

1.Marinade the pieces of lamb in the yogurt, turmeric, chilli and salt and put aside.
2. Blend the coconut, onion, garlic, ginger and a cup of water in a rough paste.
3.Heat oil in a deep and thick bottom pan on medium heat
4. Add cinnamon stick, bay leaf and cardamom, peppercorn and cloves
5. As the spices begin to spatter add the coconut mix in and keep stirring until brown
6.Add the lamb, 1 cup water and continue stirring occasionally for 25-30 mins, add potatoes and   
   take off heat.
7. Boil the rice in 12 cups of water for 7-9 minutes and then strain
9. Add 1 teaspoon turmeric,1 teaspoon salt and peas to the rice.(You can add more chopped veggies if you like, for  eg Carrots, celery, beans, bell peppers)
10. Pre heat oven to 400F before you begin the rice prep
11. In a casserole lay the lamb at the bottom
12. Sprinkle the fresh coriander and mint on top of the lamb
13. Layer the semi cooked rice on top
14. Cover the casserole with foil and then put on the lid
15. Cook the dish in the over for 15 minutes
16. Turn the heat down to 300F and cook for another 20 minutes and let them stand for 10 minutes
17. Carefully lift  lid and foil and watch out for escaping steam, toss the meat and rice and mix them up. Cover with lid to keep in the heat.

Serve with Chutney and Raita ( whipped Yogurt)