Thursday, December 16, 2010

Aloo Tikki

Red Potatoes - 2, boiled and cooled
Red Onion - 1/2, finely chopped
Green Chili - 4, finely chopped
Cilantro / Mint - a handful finely chopped
Kasturi Methi - 1 tsp, crushed between palms
Roasted peanuts - 1/2 cup, coarsely crushed
Roasted Cumin Powder - 1/2 tsp
Aamchur - 1/2 tsp
Chaat masala - 1 tsp

Whole Wheat Panko Bread Crumbs for coating
Oil for shallow frying

Grate the boiled potatoes and mix gently with the rest of the ingredients.

Make small balls and flatten them. Roll them in bread crumbs.

Heat a little oil in a cast iron skillet. Add a few of the tikkis and shallow fry on both sides till golden brown.

Serve with tamarind chutney.

Thursday, December 9, 2010

Chard with Mixed Lentils

Lentils - 3/4 cup, mix of yellow mung, red masoor and chana dal
Turmeric - a pinch

Green / Red Chard - 1 bunch, washed and chopped finely along with the stems
Olive Oil - 1 tbsp
Pearl Onion - 20
Garlic Cloves - 4, finely sliced
Ginger - 1/2 tsp, finely sliced
Hing / Asafoetida - a pinch
Roasted Coriander Powder - 1/2 tsp
Roasted Cumin Powder - 1/2 tsp
Red Chilli Powder - 1/2 tsp
Red Pepper Flakes - 1/2 tsp (optional)
Lemon Juice - 2 tsp

Cook the lentils in a cooker with sufficient water and turmeric and salt. Keep aside.

Heat a pan and add olive oil, pearl onions and hing. Saute till the onions change color and brown slightly.

Add ginger and garlic for saute for a minute more.

Add the chopped chard and coriander, cumin, red chilli powders. Cook till the chard wilts and the liquid evaporates.

Now add the cooked lentils and a cup of water. Bring it to boil and cook till the desired consistency is reached. Add a dash of lemon juice and serve hot.

Wednesday, December 8, 2010

Lacinato Kale Stir Fry

Organic Lacinta Kale - 1 bunch
Olive Oil - 1 tbsp
Garlic Cloves - 8, chopped finely
Dried Whole Red Chilli - 2
Water - 1/2 cup

Wash the Kale well and chop finely along with the stems.

Heat oil in a big skillet. Add the red chilli and chopped garlic. Saute for half a minute.

Add the chopped kale. Saute on high flame for a minute.

Add half cup water, reduce the flame, cover the pan and cook for 5 minutes.

Remove the cover and cook for a couple of minutes more till all the liquid has dried up.

Monday, December 6, 2010

Vangi Bhath (Spicy Eggplant Rice)

Brown Rice - 1 cup, cook in a cooker till done and spread on a plate to cool
Eggplant - 10, small,
Oil - 1 tbsp
Mustard Seeds - 1/4 tsp
Red Onion - 1/2, finely chopped
Green Chillies - 4, finely chopped
Curry Leaves - 5
Turmeric - a pinch
Red Chilli Powder - 1/2 tsp
Wet Tamarind - 2 tsp, soak in a little water
Jaggery - 2 tsp
Bisi Bele Bhath Powder - 1 tbsp
Roasted peanuts - 1/4 cup

Heat oil in a pan. Add mustard seeds, green chillies and red onion. Cook till the onion becomes slightly brown in color.

Cut the eggplants just before adding them to oil to prevent discoloration. Cut them lengthwise into thin long pieces. Add to the pan and mix well with the oil. Add turmeric, red chilli powder, curry leaves. Saute for 10 minutes.

Then add a cup of water, salt, tamarind paste, jaggery, bisi bele bhath powder and cover the pan and cook on medium low till the eggplant is soft and completely cooked.

Mix the cooked rice with the eggplant. Toss roasted penuts on top and serve.

Lunch Box - Dec 5

    Brown Rice, Vangi Masala, Crispy Chickpeas

   Matar Pulao and Tondli with fennel Powder

   Chickpea Rice and Stir Fry Carrots

Saturday, December 4, 2010

Mustard Greens Stir Fry

Mustard Greens - 1 bunch, washed and finely chopped
Olive Oil - 1 tbsp
Mustard Seeds - 1/4 tsp
Garlic Cloves - 6, finely chopped
Red Pepper Flakes - 1/2 tsp
Water - 1/2 cup
Lemon Juice

Heat oil in a big skillet. Add the mustard seeds.

Add chopped garlic and saute till they begin to change colow.

Add the chopped mustard greens, salt and red pepper flakes. Saute till the leaves wilt.

Add half cup of water and cook till the liquid evaporates. Sqeeze a little lemon juice on top and serve.

Brussel Sprouts with Chana Dal and Coconut

Adapted from

Brussel Sprouts - 1/2 lb (half bag)
Oil - 1 tbsp
Chana Dal - 1/4 cup, soak for an hour
Mustard Seeds / Panch Phoron - 1/4 tsp
Dried shredded coconut - 2 tbsp
Turmeric - a pinch
Dried Whole Red Chilli - 2
Red Chilli powder - 1/2 tsp

Black Pepper Powder - 1/4 tsp (optional)

Wash the brussel sprouts and remove the outer leaves. Cut off the tough bottom stem and chop the sprouts finely lengthwise.

Heat oil in a pan. Add the mustard seeds / panch phoron and the dried whole chilli. Then add the coconut and saute till the coconut begins to get brown.

Immediately add the chopped brussel sprouts, soaked chana dal and the rest of the spices. Mix well and cover and cook on medium low flame for around 15 minutes. In between remove the cover and stir so that the vegetable doesnt stick to the bottom of the pan.

When the brussel sprouts look a bit shrinked, sprinkle some fresh ground black pepper and remove from flame. Serve with brown rice and dal.

Dal Puri

Adapted from

Whole Wheat Flour - 2 cups
Ghee - 1 tbsp
Ajwain / Carom Seeds - 1/4 tsp
Nigella Seeds - 1/4 tsp

Chana Dal - 1 cup, soaked overnight
Whole Red Chilli - 2
Bayleaf - 1
Oil - 1 tbsp
Cumin Seeds - 1/4 tsp
Hing / Asafoetida - 1/4 tsp
Red Chilli Powder - 1/2 tsp
TRurmeric - a pinch
Ginger - 1 tsp, grated
Garam Masala - 1/2 tsp

Oil for deep frying

Mix the flour with salt, ghee, carom & nigella seeds and sufficient water to make a stiff dough. Keep it covered with a wet kitchen towel for 15  minutes.

Using a ricecooker or traditional cooker, cook the chana dal with sufficient water and whole red chiili and bayleaf. Discard the bayleaf and the red chillies.

Heat oil in a pan. Add cumin seeds, ginger and hing. Add the cooked dal, salt, red chilli powder and cook till the liquid evaporates. Mash the dal and remove from heat and cool completely.

Heat oil in a kadai on medium low for deep frying. Make small balls of the dough, flatten them and put 1 tbsp of the chana dal filling in the centre. Cover the filling with the edges of the balls and seal and using a little oil, roll into puris.

Fry the puris in batches on medium low heat till golden brown on both sides. Serve with spicy potato curry.

Friday, December 3, 2010

Spicy Potato Curry with Tomato gravy

Adapted from

Red Potato - 4, boiled and cut into medium sized pieces
Peanut Oil - 1 tbsp
Cumin Seeds - 1/2 tsp
Hing / Asafoetida - 1/2 tsp
Ginger - 1 tbsp, grated
Tomato - 1, big, chopped
Turmeric - a pinch
Roasted Coriander powder - 1 tsp
Roasted Cumin powder - 1/2 tsp
Fennel Powder - 1 tsp
Red Chilli Powder - 1/2 tsp
Cilantro for garnishing
Water - 2 cups

Heat oil in a large cast iron skillet. Add cumin seeds and hing. After a minute add grated ginger, chopped tomato, turmeric, coriander, cumin, fennel, red chilli powders and salt.

Cook for around 10 minutes till the tomato becomes mushy and oil begins to leave the sides of the pan.

Add the boiled chopped potato and water.  Adjust seasoning and cover the pan and cook on slow heat for 15 minutes till the gravy thickens.

Garnish with cilantro and serve with puris or kachoris.