Aloo Gobi Mattar - Cauliflower, Pea and Potato Curry

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Ingredients:

• 1 large cauliflower cut into small florets
• 2 large onions chopped into 1/2-inch chunks
• 3 medium baking potatoes peeled and chopped into 1/2-inch- 3/4-inch chunks
• 1 cup frozen green pea
• 1 cup vegetable stock or 1 cup chicken stock
• 4 tablespoons ghee or 4 tablespoons clarified butter
• 2 tablespoons fresh ginger grated including juice
• 2 tablespoons fresh ginger peeled and finely minced
• 5 garlic cloves minced
• 1 medium hot green chili pepper minced
• 2 teaspoons turmeric
• 1 tablespoon garam masala
• 2 teaspoons ground coriander
• 1 teaspoon salt
• 1/2 teaspoon white pepper
• 1 teaspoon fenugreek seeds
• 1 teaspoon ground cumin
• 1 teaspoon cumin seed
• 1/2 lemon juice of
• 1/3 cup fresh cilantro chopped

Steps:

• Heat oil in a large wok karahi or deep nonstick pan over high heat Add onions and cumin seeds and cook until onions are translucent Then add the minced garlic chunks of ginger and chili pepper Saut for 2 minutes stirring frequently
• Add all remaining spices including salt Stir well
• Immediately add potato to pan Stir until coated in oil and spices Turn heat down to medium and saut potato for 3-5 minutes stirring frequently
• Add chicken or vegetable stock then put lid on pan lower heat to medium-low and simmer for around 15 minutes
• Add the cauliflower florets grated ginger and lemon juice Stir well Replace lid turn heat to low and let simmer for about 10 minutes If the ingredients are sticking to the pan you can add a bit more stock or 1/4 cup of water at this point
• Add frozen peas to pan and stir ingredients Cover and simmer for 10 more minutes
• Turn off heat Add half of the fresh cilantro and mix thoroughly Replace the lid then allow to rest for 10 minutes before adjusting salt to taste and serving dish over rice Garnish with remaining fresh cilantro

Cheese-Stuffed Potatoes/Yogurt-Spice/Sesame Seed Crust

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Ingredients:

• 1 cup packed coarsely grated monterey jack cheese about 4 ounces
• 3 large unpeeled russet potatoes scrubbed each about 16 ounces
• 2 tablespoons butter melted
• 2 tablespoons chopped fresh cilantro
• 1 green onion finely chopped
• 1 serrano chili seeded minced
• 1 tablespoon sesame seeds
• coarse kosher salt
• 2 garlic cloves coarsely chopped
• 2 teaspoons chopped peeled fresh ginger
• 2 teaspoons sweet paprika or 2 teaspoons hot paprika
• 1 teaspoon salt
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1/2 cup plain whole-milk Greek yogurt A thick yogurt sold at Whole Foods Market or Trader Joes or at Greek markets
• 4 teaspoons vegetable oil
• 2 teaspoons fresh lemon juice
• 1/2 cup sesame seeds about 26 ounces

Steps:

• POTATOES amp; STUFFING
• Position rack in center of oven and preheat to 400F
• Place potatoes directly on oven rack and bake until tender when pierced with fork about 1 hour 15 minutes
• Transfer to platter and let stand until cool enough to handle Can be made 1 day ahead; Cover and chill
• Cut potatoes horizontally in half
• Using spoon scoop out pulp leaving 1/3-inch-thick shell
• Transfer potato pulp to medium bowl and mash; mix in cheese melted butter cilantro green onion chile and sesame seeds
• Season potato mixture generously with salt and pepper; divide among potato shellsCan be made 6 hours ahead
• Cover and chill
• YOGURT-SPICE PASTE
• Combine first 6 ingredients in processor
• Using on/off turns blend until mixture is finely chopped
• Add yogurt oil and lemon juice and process until smooth puree forms
• Transfer to small bowl
• Season to taste with salt and pepperCan be made 6 hours ahead
• Cover and refrigerate
• Remove top rack from grill
• Place disposable aluminum baking pan in center of bottom rack if using 2-burner gas grill place pan on 1 side of burner
• Add enough water to pan to reach depth of 1 inch
• Prepare barbecue medium heat
• If using charcoal grill light briquettes in chimney and pour half onto rack on each side of disposable pan
• If using 3-burner gas grill light burners on left and right leaving center burner off
• If using 2-burner gas grill light burner on side opposite disposable pan
• Return top rack to grill
• Place sheet of foil on grill rack above unlit burner; brush with vegetable oil
• Place sesame seeds on small plate
• Place half of yogurt-spice paste in shallow bowl and reserve
• Spread remaining yogurt-spice paste over top of potato filling in each potato half
• Sprinkle with half of sesame seeds
• Dip bottom of each potato half into reserved spice paste then dip into remaining sesame seeds
• Place potatoes atop foil on grill rack above disposable pan
• Cover barbecue and grill until potatoes are heated through and bubbling in center 25 to 30 minutes
• Transfer potatoes to platter and serve

Chocolate Fudge

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Ingredients:

• 1 can condensed milk I use Nestle brand
• 2 tablespoons cocoa powder Go for Hintz Dutch Processed brand
• 50 g unsalted butter
• 1/2 cup milk
• 100 g nuts finely chopped use almonds walnuts or cashews
• sugar

Steps:

• Add cocoa powder to milk in a bowl
• Stir to dissolve
• Now take a broad heavy based pan
• Pour the condensed milk alongwith the rest of the ingredients into the pan
• On low flame
• stir the contents of the panconstantly till the mixture becomes homogenous
• After 20 minutes
• you will notice that the mixture has thickened and started leaving the sides of the pan
• Now
• cook it till it becomes thick enough to set
• Pour it into a greased with butter plate
• Smoothen the top with a flat ladle
• It should be about 1/2 inch thick
• Allow to cool
• Cut into pieces
• Serve
• Store this in your freezer if it remains though it is so yummy that it is not quite likely that itll remain and allow to thaw a bit before serving

Curry Roast Potatoes

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Ingredients:

• 3 cups potatoes peeled and cut into 2-inch cubes
• 1/2 cup onion thinly sliced
• 1 garlic clove thinly sliced
• 1 tablespoon coconut oil olive corn or canola oil works too
• 2 tablespoons curry paste Patak's Mild
• 1 teaspoon salt

Steps:

• Preheat oven to 375F
• Peel and cube the potatoes
• Bring a pot of water and 1 tsp salt to a boil Carefully submerge potatoes
• and par-boil for 5-7 minutes
• Drain
• In a baking dish mix together the oil
• Pataks Mild Curry Paste
• Coat the drained potatoes
• onions
• and garlic with the curry
• Bake in a pre-heated oven for 30-45 minutes until crisp and golden
• Serve alone or with plain yogurt

Dharmeen's Tendli Ki Sabzi

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Ingredients:

• 1 1/2 kg ivy gourd
• 2 1 tsp cumin seeds
• 3 1 tsp peeled and finely chopped garlic
• 4 1 tsp finely chopped ginger
• 5 1 tsp sugar
• 6 1 green chilies slit
• 7 1 tsp white sesame seeds
• 8 1 tbsp rice brain oil
• 9 1 5 tsp salt
• 10 1/2 tsp turmeric powder
• 11 1/4 tsp red chili powder
• 12 2 tbsps finely chopped coriander leaves to garnish
• 13 1/2 tsp garam masala powder
• 14 1/2 tsp coriander powder
• 15 water as required

Steps:

• 1 Heat oil in a wok
• 2 Once the oil is hot add cumin seeds and sesame seeds to it
• 3 Allow to crackle and turn lightly brown
• 4 Now fold in the chopped ginger and garlic and mix thoroughly Cook until the raw smell is gone and it is lightly browned After this fold in the chopped ivy gourd Remember to chop each of the ivy gourd into six slices each
• 5 Mix thoroughly and fold in salt to taste and turmeric powder
• 6 Cover and cook on low to medium heat for a few minutes until well-cooked
• 7 Now fold in all the spice powders that is red chilli powder garam masala powder and coriander powder Mix well
• 8 Allow to cook for a few minutes until tender Fold in sugar and mix well You may add some water as is required to cook the vegetable I prefer it to be dry
• 9 Garnish with fresh finely chopped coriander leaves and serve hot with Indian flatbreads
• 10 Enjoy

Green Capsicum Pilaf

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Ingredients:

• 1 1/2 cups basmati rice washed drained and cooked
• 4 green capsicum chopped
• 2 potatoes chopped
• 2 tomatoes chopped
• 4 green chilies slit
• 1/2 inch ginger minced
• 1 cup green peas
• 1 large lemon
• 2 tablespoons cilantro chopped
• 2 sprigs curry leaves
• 1 large onion chopped
• 2 tablespoons coconut grated for garnishing
• 1 teaspoon mustard seeds
• 2 teaspoons black gram dal
• 2 teaspoons bengal gram dal
• 1/2 teaspoon turmeric powder
• 4 tablespoons oil
• salt
• 1/2 teaspoon garam masala

Steps:

• Cook rice in 3 cups water
• Once cooked water has evaporated and rice is ready allow it to cool
• In the meantime
• chop the onion
• potatoes and capsicums
• Bring the green peas to a boil
• Heat oil in a wok
• Add mustard seeds and the black gram and bengal gram dals
• Stir-fry for a minute
• Add green chillies
• ginger and curry leaves
• Continue to stir-fry
• Add the chopped onions
• Add capsicums
• potatoes and tomatoes and fry
• Add half a cup of water and salt
• Cook until the vegetables are tender
• Add the green peas
• Stir until all the water has evaporated
• Allow to cool
• Add lemon juice and cilantro
• chopped for garnishing
• Pour seasoning into rice and mix well
• To serve
• put rice on a serving plate
• Garnish with grated coconut and the remaining cilantro and serve
• Notes Ive been told that a tbsp of sambhar powder when added to the vegetables enhances the taste tremendously
• Im yet to try this addition

Indian Favourite Pav Bhaji

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Ingredients:

• 10 medium boiled and peeled potatoes
• 6 large tomatoes
• 150 g cauliflower florets
• 1/2 cup green peas
• 1 chopped capsicum
• 3 medium sized peeled carrots
• 3 big chopped onions
• 4 -5 garlic cloves
• 1 inch piece fresh ginger or1/2 teaspoon ginger powder
• 2 lemons
• some chopped fresh coriander leaves
• 2 -3 teaspoons chili powder
• 1 -2 tablespoon oil any except olive or others that have strong flavour
• 1 1/4 teaspoons turmeric powder
• 20 soft buns as needed
• 25 g butter i use amul plus as much as you want to put on the pav salted is preferred
• 2 tablespoons pav bhaji masala or
• 50 g dry red chili
• 50 g coriander seeds
• 25 g cumin seeds
• 25 g black pepper
• 25 g cinnamon
• 25 g cloves
• 4 -5 black cardamom pods
• 25 g mango powder
• 10 g fennel seeds
• 1 star anise if available
• 1/4 teaspoon asafoetida powder also called 'hing'

Steps:

• For the masala
• Roast for about 1 minute all the spices separately One after the other in same pan is okIts just to dry them out fully and bring out their flavours Cool these completely
• Grind them together This may make more quantity of masala than needed for this recipe Use 2-3 tbsp for this recipe
• Store in air tight dry containers
• For the gravy Bhaji
• Just blanch together peas cauliflowercarrots
• Mash the potatoes Finely chop and de-seed tomatoes Finely chop capsicum
• Make a paste of ginger and garlic
• In a large thick bottomed deep pan heat oil Add cumin seeds Let them pop a little
• Add the ginger garlic paste sautee for a minute Add chopped onions
• Add turmeric asefoteda and chilli powder Also add half of the pav bhaji masala 1 -1 1/5 tbsp
• Sautee till the onion turns translucent Stir continuously to avoid sticking and burning it
• Drop in the blanched vegetables tomatoes and potatoes and capsicum
• With a hand masher or the back of a big ladle mash up all the vegetables inside the pan Add 1 cup water from the blanching Mash well
• Add some more water if needed to create a thick gravy consistency Mash to bring it all together
• Add salt and remaining masala Also add a dash of black pepper powder if you want more heat
• Check for seasoning
• Let it cook for 10 minutes approximately Stir occasionally
• Put chopped coriander leaves and some butter Cover to keep its flavours
• Heat a flat pan Slit the buns horizontally But not completely keeping the two sides hinged to each other Generously butter the buns on all sides if you wish
• Place them on the hot pan till slightly golden changing to toast all the surfaces in turn It is a must to do this just before serving the dish as these do not taste as good if re-heated
• To serve
• Put some bhaji garnish it with some more coriander if you like butter and squeeze some lemon juice on top place 2 pavs with it and some chopped onion to go with

Indian Stuffed Green Peppers

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Ingredients:

• 4 large green bell peppers
• 3 medium potatoes mashed
• 200 g panir grated
• 10 -12 cashews coarsely ground
• 12 -15 raisins
• 2 teaspoons amchur dry mango powder
• 1 1/2 teaspoons cayenne pepper to taste
• 1 teaspoon ground cumin
• 1 teaspoon garam masala
• fresh cilantro a few sprigs
• salt to taste
• 2 tablespoons oil
• 1 large onion chopped
• 1 inch fresh ginger chopped
• 3 green chilies chopped
• 1/2 cup cheese

Steps:

• Preheat oven to 430F
• Slice off the tops of the green peppers and remove seeds
• Slice off thinly from the bottom so that the peppers stand steady when placed on a baking tray
• Mix potatoes paneer cashewnuts raisins amchur cayenne cumin garam masala cilantro and salt Set aside
• Heat oil in a pan and add onion Cook till translucent and add ginger and green chillies
• Mix in potato mixture and continue to cook for two minutes
• Divide this mixture evenly into four portions and stuff the green peppers with the mixture
• Sprinkle cheese on top and place on baking tray
• Bake for fifteen minutes
• Serve immediately

Indian-Style Potatoes - Khatta Aloo

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Ingredients:

• 2 tablespoons vegetable oil
• 1/4 teaspoon ground cumin
• 1/4 teaspoon caraway seed
• 3/4 teaspoon cumin seed
• 1/4 teaspoon ground coriander
• 1/2 cup finely chopped red onion
• 3 cloves garlic minced
• 1 hot chili pepper seeded and finely chopped amount to taste
• 1 teaspoon minced fresh ginger
• 1 teaspoon turmeric
• 1 teaspoon cayenne pepper
• 1 1/2 cups cooked diced new potatoes
• 2 tablespoons chopped cilantro fresh coriander
• 2 tablespoons chopped of fresh mint
• 1 lime juiced
• salt to taste
• black pepper to taste

Steps:

• In a large skillet heat cumin caraway cuminseed ground coriander in the oil only until fragrant swirling the pan
• Add the onion and cook 1 minute
• Add the garlic hot chile and ginger and cook until the onion is tender
• Add the turmeric and cayenne to the pan and mix into the onion mixture before adding the potatoes and lime juice; season with salt and pepper
• Warm the dish through until hot and garnish with the cilantro and mint leaves
• Serve hot

Khatta Channa a Punjabi Indian Speciality Chickpeas Dish

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Ingredients:

• 100 g black channa washed and soaked in plenty of waterovernight black chickpeas NOT white chickpeas
• 2 tablespoons pure wesson canola oil
• 1/4 teaspoon asafoetida powder
• 1/4 teaspoon ground fenugreek
• 1/2 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• salt
• 1 tablespoon gram flour
• 1/2 cup tamarind juice
• 2 1/2-3 cups water
• 1 tablespoon mango powder amchur

Steps:

• Soak the black channa overnight in a large bowl with lots of water
• The water level should be atleast 3 inches above the level of the black channachickpeas
• The next morning drain out the water completely and wash the channa in a bowl of fresh and clean water
• Now put the washed channa in a large pot
• Add watershould be 2-3 inches over the level of the chickpeas
• Boil the chickpeas on high heat
• Heat oil in a pot
• Add asafoetida fenugreek corriander turmeric and red chilli powders with salt to taste
• Mix well and stir-fry for a few seconds
• Prepare tamarind water by dissolving a lemon-sized piece of tamarind in 1/2 cup of HOT water
• Squeeze the tamarind ball really hard to let its juices flow into the water
• Pass this through a strainer and into a bowl
• Your tamarind water is ready
• In a bowl dissolve the gramflour in 3 tbsps
• of water
• Mix this really well ensuring that no lumps remain
• Add this mixture and the tamarind water to the pot containing all the spice powdersmasalas
• Stir well and bring to a boil
• Lower flame add the boiled chickpeas dry mango powder and 2 1/2- 3 cups of water
• Boil for 10-15 minutes on medium flame
• Remove from flame
• Serve hot over a bowl of white long-grain Basmati rice
• Enjoy

Navratan Raita

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Ingredients:

• 1 cup yogurt beaten till smooth
• 1/4 cup beetroot boiled and finely chopped
• 1/4 cup carrot finely chopped
• 1/4 cup cucumber finely chopped
• 1/4 cup red capsicum finely chopped
• 1/4 cup onion finely chopped
• 2 green chilies finely chopped
• 2 tablespoons coriander leaves finely chopped
• 1 tablespoon mint leaf finely chopped
• salt
• pepper
• red chili powder
• 2 tablespoons almonds blanchedskin removed and thinly sliced lengthwise

Steps:

• Put the yogurt in a lare bowl
• Add to it the beetroot carrot capsicum onion green chillies cucumber and chopped mint and corriander leaves
• Mix well
• Cover
• Refrigerate until ready to serve
• Add salt pepper and red chilli powder just before serving
• Mix well
• Garnish with almonds
• Serve with a spicy curry and rice

Quick Milk Cake

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Ingredients:

• 2 panir small pieces crushed
• 1 1/2 cups whole milk
• 4 teaspoons sugar more or less if desired

Steps:

• Start with heating the milk in a non-stick saucepan
• Stir frequently When it comes to a boiling temperature
• add the crushed paneer
• From then on--keep stirring till all the milk evaporates and you have your milk cake
• Add the sugar and mix well Some people like it a bit darker than cream color
• Spread it on alum foil or baking sheet about 05-1 thick
• Cut into pieces to store Mine usually doesnt last to store
• everyone likes to eat it warm
• Enjoy

Tamarind Chutney

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Ingredients:

• 2 tablespoons tamarind paste
• 5 tablespoons water
• 1 teaspoon chili powder
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 1 teaspoon sugar
• cilantro chopped to garnish

Steps:

• Whisk all of the ingredients together and garnish with as much or as little cilantro as you like
• Cover and refrigerate until ready to serve
• This keep well in the fridge
• Enjoy

Tomato Poha

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Ingredients:

• 1 cup poha flattened or beaten rice
• 1 stalk curry leaf chopped
• 1 1/2 teaspoons salt
• 2 medium green chilies
• 1 tablespoon lime juice
• 1 1/2 tablespoons oil
• 2 onions chopped
• 1 tomatoes medium-sizedchopped
• 1/4 cup ground nuts crushed
• 1/4 cup cilantro for garnishing
• 1/4 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• 1 potato small-sizeddiced
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon cumin seed

Steps:

• Wash poha
• Drain water
• Refresh with just sufficient water to cover poha and keep aside for 15 minutes
• After 15 minutes drain out water completely loosen poha and break lumps if any
• Add salt lime juice turmeric powder and red chilli powder to poha
• Mix well using a spoon
• In a broad saucepan or heavy based pan heat oil
• Add mustard and cumin seeds
• Allow to crackle
• Add onions green chillies and curry leaves
• Stir-fry on medium-high flame until onions turn golden brown
• Add potatoes and tomatoes mixing well
• After 3-5 minutes add groundnuts and poha and mix well
• Cook on low flame for 5-7 minutes
• Please keep mixing every minute in order to ensure that poha does not stick to the bottom of the vessel
• Remove from flame
• Transfer to a serving dish
• Garnish with cilantro and serve immediately

Tomato Rasam Soup

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Ingredients:

• 2 medium tomatoes one quartered and one chopped
• 1 garlic clove
• 4 cups water
• 2 teaspoons minced fresh ginger
• 1/4 cup chopped fresh coriander
• 1 fresh hot green chili pepper cut into small pieces
• 1 teaspoon curry powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground black pepper
• 2 teaspoons salt
• 2 teaspoons canola oil
• 1/4 teaspoon black mustard seeds
• 2 red chili peppers

Steps:

• Puree the quartered tomato with the garlic in a blender of food processor Set aside
• Bring the water to a boil in a medium saucepan Add the chopped tomato the ginger cilantro and green chile Turn the heat down and simmer 3 minutes
• Add the tomato-garlic puree the curry or rasam powder cumin black pepper and salt and simmer 5 minutes
• For the tempering oil
• Combine the oil and mustard seeds in a small frying pan or saucepan over medium-high heat Cover the mustard seeds splatter and pop and cook until you hear the mustard seeds crackle 1 to 2 minutes Add the chiles and cook uncovered stirring until they start to brown about 30 seconds Pour immediately into the soup and stir Serve hot

Vegetable Biryani

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Ingredients:

• 1 tablespoon vegetable oil
• 1 onion diced
• 1 green bell pepper diced
• 8 ounces green beans trimmed and cut into 1-inch pieces
• 1 carrot sliced thin
• 1 teaspoon minced fresh ginger
• 2 garlic cloves minced
• 2 teaspoons garam masala
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne
• 1 1/2 cups basmati rice
• 4 cups water
• 1 1/2 cups cooked kidney beans rinsed and drained
• peanuts
• raisins

Steps:

• Let the oil get heated in a large ovenproof casserole over medium heat
• Add in the onion bell pepper green beans and carrot; stir/saute for about 10 minutes or until soft
• Add in the ginger garlic garam masala turmeric salt and cayenne; cook and stir occasionally for 2 more minutes
• Stir in rice then stir in water
• Cover and bake in a 375 oven for 30 minutes or until the rice and vegetables are tender
• Remove from oven; stir in the kidney beans and replace the lid
• Let stand for 5 minutes
• Serve onto individual plates; garnish with peanuts and raisins if desired

Ww Friendly Mint-Infused Darjeeling Tea

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Ingredients:

• 1 quart water
• 3 tablespoons of fresh mint coarsely chopped and tightly packed or 1 tablespoon dried mint
• 3 darjeeling tea bags

Steps:

• Boil the water in a saucepan and add the mint and tea bags
• Remove from the heat cover and steep for 3-5 minutes
• Strain into mugs

Zingy Vegetable Curry

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Ingredients:

• 2 teaspoons ground coriander
• 1 teaspoon ground turmeric
• 3 tablespoons sunflower oil
• 1 teaspoon whole mustard seeds
• 2 teaspoons cumin seeds
• 1 onion chopped
• 1 garlic clove chopped
• 1 inch ginger peeled and chopped
• 2 green chilies chopped seeds optional
• 1 small butternut squash peeled and cubed
• 1 aubergine cubed
• 1/2 head cauliflower broken into florets
• 2 tomatoes chopped

Steps:

• Mix coriander and turmeric with 2 tbsp water
• Heat oil and add mustard and cumin seeds fry until mustard seeds begin to pop Add onion and cook until soft Add chillies garlic and ginger and cook for 30 seconds more
• stir in the coriander mix and add the squash and aubergine Reduce heat to low and stir for 1 minute
• Add 400ml cold water cover and simmer for 15 minutes
• Add cauliflower and tomatoes; cover again and simmer for a further 10 minutes
• Serve with rice naan or chapatis and sprinkled with fresh coriander if desired