Gobhi Matar (Stir-fried Cauliflower with Green Peas)

"Ah, Gobhi Matar(Stir-fried Cauliflower & Green Peas)... my favorite kind of flower - that I can eat, and prepared the way I love", quipped my hubby as he looked cravingly at the Gobhi (Gobhi means Cauliflower) Matar (Matar means Green Peas) dish on the dinner table. And quickly added "But not more favorite than you", soon as he realized from my cold stare that despite using "flower" and "love" in the same sentence he had managed to make it sound perfectly unromantic. And comparing me to a dish didn't help either. But I forgave him soon enough as he dug into the Gobhi Matar with relish, only pausing twice (I counted) to wax eloquent about how good it tasted and asking to kiss the cook's hand. Now that kind of flattery I can live with :) At first the guy gets you flowers to woo you, I mused, then after marriage you cook flowers to keep getting wooed - the vagaries of marriage!

Gobhi Matar is a simple, uncomplicated dish that fills one up without leaving behind a feeling of heaviness. It is a healthier variation of the well-known Punjabi dish, Aloo Gobhi (Stir-fried potatoes & cauliflower) - because Gobhi Matar does not contain any high-carb potatoes. Gobhi (Cauliflower) is also low in saturated fat & very low in cholesterol. Gobhi Matar is a stir-fried dish - the Gobhi gets covered and cooked thoroughly in the spicy mixture giving the bland Gobhi a flavorful taste and a visually appealing golden-brown texture. The peas add a twist of flavor to the dish & the green gems also contrast well with the golden-brown Gobhi to enhance the looks of the dish. The spices are on a relatively milder side compared to some heavier Indian dishes. Gobhi Matar is a regular feature on most Indian dinner tables because of its easy preparation, great taste & high nutrition value. Enjoy it with roti, parathas (flat Indian breads) or rice & additionally you can serve a bowl of lentils on the side.

Gobhi Matar Recipe

Serves : 2

INGREDIENTS:

1 medium-size Cauliflower; washed & cut to bite-size florets
1/2 cup Peas (fresh or frozen)
1 cup finely chopped Onion
1 cup finely chopped Tomatoes
2-3 Serrano Green chillies; destemmed & chopped
1 tsp fresh Ginger paste
1 tsp fresh Garlic paste
1 1/2 tbsps Oil
1/2 tsp Cumin seeds
1/4 tsp Asafoetida; available in Indian Grocery Stores
1/4 tsp Turmeric powder
1/2 tsp Cayenne pepper (Red chilli powder) or to taste
1/2 tsp Garam Masala powder; available in Indian Grocery Stores
3 tsp Coriander powder
Salt to taste
1 tbsp Dried Fenugreek leaves; lightly dry-roasted & powdered
2 tbsps fresh Cilantro leaves; chopped

How to make Gobi Matar

1. Microwave cauliflower with enough water & 1/2 tsp of salt for 4 minutes or till it is 70% cooked. Drain the water & keep aside.
2. Heat oil in a non-stick pan on medium heat. Add cumin seeds. When the cumin seeds begin to change color, add asafoetida, garlic & ginger paste. Sauté for 30 seconds.
3. Add chopped onions. Sauté till the onions turn light brown in color.
4. Add the tomatoes and sauté till the tomatoes are mushy.
5. Add coriander powder, turmeric powder, cayenne pepper, salt & garam masala powder. Sauté for 2 minutes.
6. Add cauliflower & green peas. Mix well to evenly coat the cauliflower with the spice mixture in the pan. 
7. Sauté till the cauliflower is tender but not mushy or falling apart. Keep stirring very gently every 1-2 minutes.
8. Adjust seasoning to your taste.
9. Add green chillies, dried fenugreek leaves. Mix well & sauté for a minute.
10. Transfer it into a bowl. Garnish with chopped cilantro leaves. Serve hot with roti or paratha.

TIPS:

1. Microwaving cauliflower not only reduces the cooking time but also helps the florets retain their shape.

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Stuffed Potato Bread Rolls

Delicious, crispy, filling. These words come to mind when I think of Stuffed Potato Bread Rolls. There are light snacks, and then there are heavy snacks. Without a doubt, Stuffed Potato Bread Rolls are on the heavier side.  In India, Bread Rolls are often served when guests drop by for evening tea. It is such a treat to gingerly grab one of these golden-brown rolls, dip it in some Green Chutney or Sweet Tamarind Chutney, then take a bite and savor the flavors as your teeth bite through the crunchy wrapping and taste the spicy potato filling. I love to eat them hot, while the crunchiness still lasts and the steam rises from the inside of the roll as soon as the first bite is taken. Be prepared to make a light dinner once you have served these golden-brown gems :)

STUFFED POTATO BREAD ROLL RECIPE

Yield : 8 Pcs

INGREDIENTS:

8 Bread Slices (Sandwich Bread)
2 cups Water
1/4 cup Milk
Oil for frying

For the filling:
3 large-size Potatoes; peeled, boiled and well-mashed
3/4 cup finely chopped Onion
1/4 cup finely chopped fresh Cilantro leaves
4-5 Serrano Green chilies or to taste; destemmed & finely chopped
1/2 tsp Cayenne pepper (Red Chili powder) or to taste
Salt to taste

How to make Stuffed Potato Bread Roll

1. In a bowl add all the filling ingredients & mix well. Adjust salt & pepper as per your taste. Keep aside.
2. Slice off the edges of the bread.
3. In a separate wide bowl, add water and milk. Mix. 
4. Soak a bread slice in the water-milk mix for about ten seconds. Lift the bread slice gently and place it on your palm.
5. Squeeze out the water from the bread slice by gently pressing the slice between your palms. Be careful not to break the bread slice while pressing.
6. Place 2 tbsp of potato mixture in the center towards one of the sides of the soaked bread slice. Now, gently roll the bread slice to cover the stuffing completely. Seal the edges of the bread, such that the stuffing does not come out from any part of the bread.   
7. Once the stuffed bread roll is sealed on all the sides, place it on a dry plate. Repeat the same process for all the other bread slices.
8. Heat sufficient oil in a wok/deep pan on medium heat. Once the oil is hot enough, gently place the rolls into the oil. Deep fry the rolls - keep turning the bread rolls every few minutes till they are golden brown on all sides.
9. Drain and place on an absorbent paper.
10. Serve Bread Rolls hot with Green Chutney or Tomato ketchup.

TIPS:

Feel free to replace potatoes with any vegetables or even Paneer (Cottage cheese) as the stuffing of your choice.

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Kadhai Paneer / Kadai Paneer

The battlefield sizzled as a pungent odor rose in the air. White smoke bellowed up as the translucent knights charged again at the green army, lashing around till it was hard to separate the two - it was red everywhere. As the heat rose and the ground bubbled, the soft white maidens descended into the melee - bringing equilibrium to the boisterous mix. Okkk, enough imagination :) I took a deep sniff to bask in the aroma as I looked down into my sizzling pan at the almost-ready Kadhai Paneer (Cottage cheese & green bell pepper stir-fry). As I came back to reality from my  daydream - the translucent knights transformed to onions, the green army turned to green bell pepper slices, the white maidens became cottage cheese pieces, all quivering agitatedly in the red tomato broth. Ah! It is so hard to resist getting dreamy when cooking my favorite Paneer dish - simply because I love preparing it just as much as my husband and I love digging into its tasty goodness.

We Indians have a thing for Paneer (Cottage cheese) - Kadhai Paneer, Palak Paneer, Matar Paneer, Paneer Bhurji... the list goes on. And all of them rank as the favorite items on any Indian restaurant's menu. With good looks, great aroma, and an awesome taste, Kadhai Paneer is a supermodel amongst Indian dishes. Its name derives from the utensil in which it is prepared - Kadhai / Kadai is the Hindi (India's national langauage) term for "Wok". Unlike its other super-popular Paneer counterparts, however, Kadhai Paneer stands out as it satisfies an Indian's Paneer fetish to the hilt - simply because it does not drown the Paneer pieces in gravy, but rather glorifies them in extra-large sized triangular pieces with the other ingredients playing a supporting role. The soft Paneer pieces complement and mute the crunchy, spicy taste of the sauteed capsicum and onions in the spiced tomato sauce. Again, because of the lack of gravy, the flavors of individual ingredients stand out in sharper relief as compared to other dishes - so make sure the veggies and Paneer are fresh, and the spices are of good quality to get a great taste. Simply the aroma of this great dish is enough to attract a crowd - I would recommend sealing your doors and windows before preparing this dish if you have jealous neighbors ;)

KADHAI PANEER RECIPE

SERVES: 2-3

INGREDIENTS:

300 gms Paneer (cottage cheese), cut into 1-inch triangle; available in Indian Grocery Stores
1 1/2 cup sliced Onions
2 cups pureed Tomatoes
1 cup thinly sliced Green Bell Pepper (Capsicum)
1-2 Green chillies or to taste; destemmed and finely chopped
1 tsp minced fresh Ginger
1 tsp minced fresh Garlic
1 tbsp Oil
Salt to taste
1/2 tsp Garam Masala powder; available in Indian Grocery stores
1 tbsp crushed Dried fenugreek leaves (Kasuri methi); available in Indian Grocery stores
2 tbsp finely chopped fresh Cilantro (Coriander) leaves

For dry-roasting & pounding:

2 whole Dried Red Chillies
1 tbsp Coriander seeds; ; available in Indian Grocery stores
1 tsp Cumin seeds

 

How to make Kadai paneer

1. Heat a non-stick pan on medium heat. Add dried red chiles, coriander seeds & cumin seeds. Dry-roast for 2 minutes while stirring constantly. Remove the pan from heat. Once the spices cool down, pound them coarsely using a mortar & pestle. Keep aside.
2. Heat oil in a non-stick pan on medium heat. Add minced garlic & ginger & sauté for 15 seconds.
3. Add onions & sauté till the onions are translucent.
4. Add tomatoes & sauté till the oil separates from the tomatoes.
5. Add the pounded spices, salt & sauté for 2-3 minutes. Add 1/2 cup of water. Mix well.  
6. When the water comes to a boil, reduce the heat. Cover & cook for 10 minutes.
7. Increase the heat to medium heat, add bell pepper and sauté till the bell pepper is cooked but crunchy.
8. Add dried fenugreek leaves, green chillies & cilantro leaves. Stir for a minute.
9. Add cottage cheese. Stir gently till the cottage cheese pieces are fully coated with the mixture. Adjust seasoning to your taste.
10. Transfer into a serving bowl. Serve hot with rotis, naans, kulchas or paranthas.

TIPS:

1. Dry Red Chillies add hotness to the dish, so add according to your taste. But do not omit it completely as this is one of the main ingredients of this dish.
2. You may skip adding Green Chillies to this dish if Red Chillies are hot enough for your taste.

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Sweet Tamarind Chutney / Chaat Chutney

Universally, green & red go well together. Traffic lights. Flag colors. Stop and go. So how could a Green Chutney not have a red kin. This kin is Sweet Tamarind Chutney, also known as Red Chutney due to its dark red hue. Combined with Green Chutney, the duo regularly adorn most dinner tables in India - be it at the family dinner, get-togethers, parties, or restaurants. With tamarind as the base, Tamarind Chutney has a sweet and tangy flavor that leaves one smacking his or her lips at the lingering taste after one has downed the morsel that it accompanied. As popular as its green counterpart, Sweet Tamarind chutney has multiple uses - it is mixed in snacks (like Bhel Puri), poured on top of snacks to add flavor and color(like Dahi Vadas & Tikkis), or served on the side with snacks (like Samosas & Pakoras) and entrees (like Spicy Chick peas curry). Sweet Tamarind Chutney has a hassle-free preparation, with tamarind, some spices, and sugar doing the trick. One of the attributes of Tamarind Chutney is that it can be preserved in the refrigerator for 2-3 months. My recipe of Sweet Tamarind Chutney has my personal twists that I feel enhance the flavors of the chutney. Do try it, it may become once of your favorite condiments :)

SWEET TAMARIND CHUTNEY RECIPE / CHAAT CHUTNEY RECIPE

INGREDIENTS:

200g Wet Tamarind, seedless   

2 cups Sugar 

Salt  to taste

½ tsp Black salt     

1 tsp Cayenne pepper (Red chilli powder)    

1½ tsp Roasted Cumin Powder

2 tsp Dry ginger powder    

2½ cups water

How to make Tamarind Chutney

1. Break the tamarind into small pieces and soak it in 2 1/2 cups of warm water for half an hour. 
2. Mash the tamarind into a pulp with a masher.
3. Strain the tamarind along with its water in another bowl. To extract the pulp, keep mashing the tamarind with the back of your spoon in the strainer till the pulp stops coming out. Scrape the pulp accumulated around the sides and bottom of the outside part of the strainer & add it to the strained tamarind.
4. Place a deep pan on medium heat. Add the strained tamarind pulp. 
5. Let the mixture come to a boil. Reduce the heat.
6. Add all the remaining ingredients to the Tamarind mixture. Mix well. Ensure there are no lumps in the mixture.
7. Cook for about 5 minutes to release the flavors of the spices into the Chutney.  Keep stirring at intervals. 
8. Adjust sugar, salt or pepper as per your taste. Remove from heat and set aside to cool.
9. Store in an air tight container.

TIPS:

1. Keep the chutney at a slightly thinner consistency because it thickens on cooling.
2. This Chutney can be refrigerated for two to three months. 
3. To use Tamarind Chutney as a dip, thicker consistency is ideal. To use as a topping, add water to get a thinner consistency.

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Authentic Kolkata Jhal Muri

I am perfectly convinced that Jhal Muri (Savory Puffed rice) is one of those snacks that was discovered by accident, rather than by painstaking re-tries and refinements. How could a rational mind conjure that throwing some chopped veggies, peanuts, spices, sprouts on a lot of puffed rice and stirring vigorously would produce one of the tastiest snacks of West Bengal, a large state in India. Why puffed rice, you'd ask, it doesn't even have an aroma, you'd say, how can it taste good without cooking, you'd wonder - if you have never experienced Jhal Muri. In West Bengal - any kid that routinely stops at their favorite roadside stall, any office-goer that steps out for a quick afternoon snack, any housewife that wants a quick bite before heading home after grocery shopping, could tell you. Or you could just taste a spoonful and feel for yourself the light, spicy, tangy, crispy potpurri of flavors bursting into your mouth. It is a feeling of epiphany! 

The term "Jhal Muri" is synonymous with its flavor - "Jhal" means spicy and "Muri" stands for "puffed rice". It is traditionally served in a paper cone, called "Thonga". Jhal Muri's ease of preparation, light and healthy nature, and great taste provides ample reasons for its popularity. Having spent my growing years in West Bengal, I naturally crave for Jhal Muri often. In my recipe, I have tried to replicate the great street taste of my childhood days, hope you enjoy sharing some of my past with me.

AUTHENTIC KOLKATA JHAL MURI RECIPE

Serves 3-4

INGREDIENTS:

3 cups Puffed Rice (Muri/Murmure); available in Indian Grocery Stores
1 tsp Lemon juice
3 tbsp finely chopped Onion
1/2 cup peeled & diced Cucumber
1/4 cup chopped Tomatoes (optional)
1/4 cup peeled, boiled & diced Potatoes (optional)
1-2 Serrano Green chillies or to taste; destemmed & finely chopped
2 tbsp finely chopped fresh Cilantro (Coriander) leaves
1 tsp Chaat Masala (available in Indian Grocery Stores)
1/2 tsp Black salt or to taste
2 tsp Roasted Cumin Powder
1/2 tsp Cayenne pepper (red chilli powder) or to taste
1 tsp Mustard oil
2 tbsp sprouted Bengal gram (Black chana); optional
2 tbsp roasted, unsalted Peanuts (optional)
1 tbsp thinly sliced fresh Coconut(optional)
1/4 cup Sev (Gram flour Vermicelli); available in Indian Grocery Stores

How to make Jhal Muri

1. In a broad bowl, toss in all the ingredients except salt, tomatoes, lemon juice, Mustard oil & sliced coconut. Mix well. 
2. Now add the chopped tomatoes, lemon juice and mustard oil. Mix again.
3. Add salt as per your taste.
4. Garnish with coconut.
5. Serve immediately in bowls or paper cones.

TIPS:

1. Mustard oil is a key ingredient in this dish so do not substitute this with any other oil.
2. Puffed rice should be crisp for best results.
3. To enjoy the crispiness of Jhal Muri, serve & consume immediately as mustard oil, lemon juice & tomatoes makes the puffed rice soggy.
4. If you are calorie-conscious then skip the potatoes.
5. If you prefer crisp Jhal Muri then skip Tomatoes as they make the puffed rice become soggy faster.
6. Puffed Rice, Chaat masala & Sev are available at Indian Grocery stores.

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Papdi Chaat

It is so hard to focus on the laptop screen when your eyes turn dreamy. This is happening right now as I sit down to write down about Papdi Chaat. Yummm! These two magic words make me turn my eyes to heaven (maybe the gods will send down a plateful) and my tongue tingle with the lip-smacking goodness of this yummy snack. Chaat itself is a category of tangy Indian snack, and Papdi Chaat is one of the most popular snacks in this category. Chaat is a word in Hindi (India’s national language) meaning “to lick” or “to taste”, and honestly no other word than this literal verb could do better justice to this super-popular favorite snack of one-seventh of humanity (us Indians). Sold across all of India, every Indian family has their favorite Chaat street vendor – as a kid, I would get so excited every time my parents would begin contemplating a Chaat outing. Crunchy, tangy, zesty, hot, spicy, sweet – it is amazing that a bite of Chaat can pack so many flavors. Take a bite, and see if you can stop before you finish every last speck of morsel from your plate - no one I know has ever managed to! ;)

Papdi Chaat, as the name suggests, is made of tangy toppings on top of papdi – a round crispy wafer. The toppings consist of both Green Chutney and Sweet Tamarind chutney (Red Chutney), boiled potatoes, onions, cucumbers, spices, and yogurt.  It is hard to get this dish wrong – almost any combination tastes good. But to get a great taste, the right combination of toppings makes the difference. Eat it as soon as it is prepared, before the papdi becomes soggy and loses its crunchiness. I started with my mom’s recipe and experimented with different toppings too many times over the years to count, and the recipe below now ‘wow’s my family and my guests – I hope it will have the same effect on you :)

PAPDI CHAAT RECIPE / PAPRI CHAAT RECIPE

Serves 4

INGREDIENTS:

24 Crisp Papdis
2 medium-size Potatoes; boiled, peeled and diced
1 medium-size Cucumber; peeled and finely chopped
1 medium-size Onion; finely chopped
2-3 Green Chillies (such as Serrano), optional; de-stemmed & finely chopped
1 1/2 cups plain Yogurt; whisked till smooth and chilled
Salt to taste
1 tbsp Sugar
1/2 cup Green Chutney
1/2 cup Sweet Tamarind chutney
1 tsp Roasted Cumin Powder
1/2 tsp Black salt
1/2 tsp Chaat masala
1/2 tsp Red Chilli powder
3 tbsp chopped fresh Cilantro leaves
1/4 cup Gram Flour Vermicelli (Sev)

How to make Papadi Chaat

1. First set up all ingredients - Papdis, toppings and chutneys, all within easy reach.
2. Add salt(as per taste) and sugar to chilled yogurt. Mix well. Keep aside.
3. Arrange 6 papdis on each of the 4 serving plates.  Place some potatoes, onions and cucumbers on each papdi.
4. Drizzle a little Green Chutney & Sweet Tamarind chutney with a spoon over the toppings.
5. Sprinkle some black salt, cumin powder, chaat masala, red chilli powder & green chillies as per your taste.
6. Top it all up with yogurt. Again drizzle some more of the Green Chutney and Sweet Tamarind Chutney.
7. Garnish with chopped cilantro leaves. Sprinkle Sev all over the papdis. Serve immediately.

TIPS:

1. Serve Papdi Chaat as soon as it is ready else the Papdis will get soggy.
2. Packets of Papdis & Sev are readily available in Indian grocery stores.

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Lemon Rice

Lemon rice is one of those rare dishes that revels in its tanginess. It is one of the popular rice dishes originating from South India, along with other tasty rice dishes like Curd Rice, Tomato Rice, Tamarind Rice. You will be amazed at the transformation that some lemon juice, chillies, mustard seeds, and lentils will bring about to bland rice, turning it into a full-blown delicious meal. The coolness of Mint-Cucumber Raita (Cucumbers in mint-flavored yogurt) and crunchy poppadums serve as perfect complements to the zesty Lemon rice. I usually serve it on days that I need to rustle up something delicious and filling at a short notice, or on hot summer days when I am feeling too lazy to spend too much time in the kitchen. It is also a great lunchbox food for kids. Enjoy!

LEMON RICE RECIPE

Serves 2

INGREDIENTS:

4 cups cooked Long grain rice (such as Basmathi Rice)
1 tbsp Oil
1 1/2 tsp Mustard seeds; available in Indian Grocery Stores
1 1/2 tsp Skinned split black gram (Dhuli Urad dal)
A pinch of Asafoetida; available in Indian Grocery Stores
1/2 tsp Turmeric powder
2 Whole Dry Red Chilli; broken into two
2 Green Chillies (such as Serrano) or to taste; chopped
2 tbsp fresh Lime or Lemon juice
Salt to taste
2 tbsp chopped fresh Cilantro (Coriander) leaves
12-15 Curry leaves
2 tsp minced Ginger
1 tbsp unsalted roasted Peanuts (optional)
1 tbsp Bengal gram (channa dal), optional

How to make Lemon Rice

1. Make sure your cooked rice is not mushy and the grains are separate.
2. Heat oil in a skillet on medium heat.
3. Add mustard seeds. When the mustard seeds start to splutter, add Bengal gram and skinned split black gram. Saute till the lentils turn light brown in color.
4. Add peanuts, minced ginger, curry leaves and red chillies. Saute for 30 secs.
5. Add asafoetida and turmeric powder. Saute for 10 seconds.
6. Add cooked rice, salt, lemon juice & green chillies. Mix well very gently such that the rice grains do not break.
7. Adjust salt & lemon juice to your taste.
8. Once the entire rice is hot enough. Turn off the heat.
9. Transfer it to a bowl. Garnish with cilantro leaves. 
10. Serve with Mint-Cucumber Raita and pickle.

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Punjabi Bhindi Masala

Bhindi Masala (Spicy Okra) is is one of the most commonly consumed vegetable dish in India. I heart okra :) We Punjabis (native of Punjab) love okra and eat it in every form; deep-fried, stir-fried and stuffed.  Okra is a spicy accompaniment to dal(lentil) and chawal(rice) or roti(Indian flat bread). Many shy away from Okra due to its slimy nature, but the way it is cooked in this recipe completely eliminates its sliminess. Just writing about it is making me crave for it! I know what I am cooking for dinner tonight! LOL!

PUNJABI BHINDI MASALA RECIPE (SPICY OKRA)

Serves 2-3

INGREDIENTS:

250 gms Okra(bhindi)
1/2 tsp Red chilli powder or to taste; optional
2 tbsp Coriander powder
1 tbsp Roasted Cumin Powder
1 tsp Dry Mango powder (Amchur)
1/8 tsp Turmeric powder
Salt to taste
1 tbsp Oil
1 medium-size Onion; sliced thickly
2-3 green chillies; cut length-wise
Oil for frying

How to make Bhindi Masala

• Clean, wash and wipe the Okra dry. Chop off the crown(tip) of the Okra, also chop off half a centimeter from the base of the Okra. Cut the Okra vertically in half, or cut it in four vertical pieces if the Okra is too thick. Alternatively, you can cut it into 1/2 inch discs or 1/2 inch diagonal pieces.
• Heat the oil in a wok on high heat and deep-fry the Okra in it for 2-3 minutes. Drain on absorbent paper and keep aside.
• Heat 1 tbsp oil in a separate wok on medium heat.
• When the oil is hot, add sliced onions. Saute till they are translucent.
• Add red chilli powder, coriander powder, cumin powder, dry mango powder, turmeric powder, salt and green chillies. Saute for a minute.
• Add the fried Okra. Mix well. Saute for 4-5 minutes.
• Adjust salt to your taste. Transfer it to a bowl.
• Serve hot with roti or paratha.

TIPS:

1. Wipe the Okra really well, wet Okra makes the dish sticky and slimy.
2. Slightly deep frying the Okra removes its sliminess completely. If you prefer your okra crispy then fry it a little longer till it is crisp to your liking.

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Beans Poriyal

Being sick is awful. After having been under the weather the past few weeks, last weekend I decided that I was sick of being sick. So I coaxed my husband to take me out for retail therapy - viz, shopping :) Back home after a happy & tiring outing to the mall, I was more hungry than usual - I had avoided eating any outside food as a precaution. Also, my sickness anyway caused most food to taste like cardboard. Now what could I make that would be quick to prepare, healthy to eat, but still appeal to my diminished sense of taste? A light bulb went on - Beans Poriyal (Stir-fried Green beans with coconut)! Of course, the popular South Indian stir-fried dish made of beans, shredded coconut and lentils. 

Beans Poriyal is a vegetable dish that usually accompanies dal (lentils in mild gravy) and rice. It is subtle in its flavor (but can be made spicier) and crunchy and light in taste. Mustard and skinned Split black gram (Urad dal) are used as seasoning, along with turmeric, dried red chillies and other spices that add to its flavor. It is low in calories and jam-packed with nutrients - yellow lentils add the protein content, and green beans are rich in vitamins A/C/K, manganese, dietary fiber, potassium, folate, iron, magnesium, thiamin, riboflavin, copper, calcium, phosphorus, protein, omega-3 fatty acids and niacin. Whew, unbelievably healthy! :)

BEANS PORIYAL RECIPE (STIR-FRIED GREEN BEANS WITH COCONUT)

Serves : 4

INGREDIENTS:

250 grams or 1/2 lb French beans
1 medium-size onion; finely chopped
2 Green chillies or to taste; finely chopped
1/4 cup freshly grated Coconut
1 tbsp Oil
1 tsp Mustard seeds
1 tsp Cumin seeds
1 tsp skinned Split black gram (dhuli urad dal)
1/8 tsp Turmeric powder
1 Whole dry red chilli; broken
8-10 Curry leaves
Salt to taste
A pinch of Asafoetida; available in Indian Grocery stores

How to make Beans Poriyal

1. Wash, trim the ends and chop the beans to 1/2 inch pieces. Boil in a pan or microwave the chopped beans for 6 minutes, or till the beans are tender. Strain the cooked beans.
2. Heat the oil in a pan on medium heat.
3. Add mustard seeds. Once the mustard seeds crackle, add cumin seeds, red chilli, black gram and asafoetida. Sauté till the gram turns light brown while stirring constantly.
4. Add curry leaves & green chillies. Sauté for half a minute.
5. Add chopped onions & saute till they are translucent.
6. Add salt, turmeric powder, french beans. Mix & sauté for another 2 minutes.
7. Add the grated coconut and mix well. Saute for 2 minutes.
8. Adjust the seasoning as per you taste. Transfer it to a bowl.
9. Serve hot as a side dish.

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Matar Paneer

Matar Paneer (Matar = Green Peas and Paneer = Cottage Cheese) is one of the most popular dishes in North India. It is a sumptuous looking dish with an irresistible aroma, with Cottage cheese cubes and peas floating temptingly in a flavorful tomato-based gravy. Matar Paneer is usually made with cream & lots of oil, but instead I use curd and much lesser oil to meet my health-nut husband's exacting standards. This healthy variation still retains the same yumminess as the original cream-based recipe.

MATAR PANEER RECIPE (Green Peas & Cottage Cheese gravy)

Serves 2-3

INGREDIENTS:

200 gms Cottage cheese (Paneer)
1 cup Green peas (Matar); fresh or frozen
1 1/2 tbsp oil
1 tsp Cumin seeds
2 medium-sized Onions; finely chopped
3 medium-sized Tomatoes; pureed
1/2 tbsp Ginger paste
1/2 tbsp Garlic paste
1/4 tsp Turmeric powder
1/2 tsp Cayenne Pepper (Red chilli powder) or to taste; optional
2 tbsp Coriander powder
1/2 tsp Garam masala powder
1 tbsp Dried fenugreek leaves (Kasoori Methi); lightly roasted in a pan & ground to a fine powder
1-2 Serrano Green chillies or to taste; destemmed & finely chopped
2 tbsp plain Curd; smoothened
Salt to taste
2 tbsp fresh Cilantro (Coriander) leaves; finely chopped
2 cups Water

How to make Matar Paneer

1. Dice cottage cheese into one inch cubes.
2. Microwave the peas till they are tender.
3. Heat oil in a pan on medium heat. Add cumin seeds. When the cumin seeds begin to change color, add the onions. Saute till the onions are light brown in color.
4. Add ginger & garlic paste. Saute for 2 minutes.
5. Add tomato puree. Saute till the oil starts to separate.
6. Add coriander powder, turmeric powder, red chilli powder & salt. Saute for 2 minutes.
7. Add water & mix. Cook till the water comes to a boil.
8. Add green peas, curd, dried fenugreek leaves, green chillies. Mix. Reduce the heat & cook till the gravy thickens. 
9. Add cottage cheese, garam masala powder. Mix well.
10. Adjust seasoning to your taste. Transfer it to a bowl. Garnish with cilantro leaves.
11. Serve hot with roti, parathas or rice.

TIPS:

To add an extra zing to your Matar paneer, add 2 tbsp of Green Chutney instead of dried fenugreek leaves.

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Punjabi Sukhi Dal

Punjabi Sukhi dal (Dry tangy spicy lentil) is another popular dish of North India which is not only delicious and easy to make, but also full of nutritional benefits. The primary ingredient in this recipe is Dhuli Urad dal (Split skinned black lentil), also known as white lentil. White lentil, like other lentils and pulses, is a good source of proteins and dietary fibers. It is low in fat and rich in B-complex vitamins, calcium and potassium. Punjabi Sukhi Dal dal is best served with Indian flat-breads like roti or paratha.

PUNJABI SUKHI DAL RECIPE

Serves : 2

INGREDIENTS:

2/3 cup split skinned Black Lentil (Dhuli urad dal)
2 medium-sized Tomatoes; chopped
1 medium-sized Onion; chopped
2 Green chillies or to taste; de-stemmed & chopped
1 inch Ginger julienne
Salt to taste
1/4 tsp Turmeric powder
1 and a half tbsp of Oil
A pinch of Asafoetida (Heeng)
1 tsp Cumin seeds
1/2 tsp Red chilli powder or to taste
1/2 tsp Garam masala powder
2 tbsp Fresh cilantro leaves; chopped
2 tsp Lemon juice

How to make Punjabi Sukhi Dal

1. Wash & rinse the lentil till the rinsing water runs clear. Soak the lentil in 2 cups of water for 3-4 hours. Drain the water.
2. Boil 3 and a 1/2 cups of water in a deep pan.
3. Add soaked lentil and let it cook on low heat till it gets just done, soft but not overcooked - ensure that the grains remain separate. Strain & set it aside.
4. Heat oil in a non-stick pan on medium heat. Saute cumin seeds and asafoetida. When the cumin seeds begin to change colour, add chopped onion & sauté till translucent.
5. Add chopped tomatoes and sauté till the tomatoes soften.
6. Add salt, red chilli powder & turmeric powder. Mix. 
7. Add the boiled lentil and garam masala powder to this mixture. Adjust salt to your taste. Mix very gently.
8. Cook till all moisture evaporates. Stir gently & occasionally so that the grains don’t break and stick to the bottom of the pan.
9. Add lemon juice. Mix.
10. Transfer to a serving bowl. Garnish with cilantro leaves, green chillies and ginger julienne. 
11. Serve hot with paratha or roti.

NOTE: Split skinless black gram is white in color, this is because while the outer skin is black but the inner kernel is white. The name is a little confusing :)


TIPS:

Lentils sometimes contain tiny stones as impurities, so make sure to pick those out before washing the lentils.

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Punjabi Rajma Masala (Red Kidney Beans Curry)

For the third time in the past five minutes, I raised my head from the book and sniffed the air. Sigh, nothing yet. I was 12 years old, and it was so hard to concentrate on my weekend homework ever since mom announced half an hour ago that she's making Rajma Masala for lunch. The weekend became better, the sun shinier, and the words on my book blurry as soon as I heard the announcement. Another expectant sniff, and this time a spicy mouth-watering aroma wafted into my nostrils and tango-ed with my taste buds. I rushed into the kitchen, and my mom smilingly pointed to the cup full of the delicious Rajma Masala on the counter she had set aside for me. This is one dish I can never get enough of, I thought as I gobbled it up as fast as its piping heat would allow. To this day, I haven't :)

Rajma-chawal (Red Kidney beans Curry with rice) has long been considered as a staple dish in Punjab (a northern state in India), and has gained popularity in most parts of India. It consists of red kidney beans in a thick gravy flavored with Indian spices and usually served with rice. Rajma has high folate, protein and mineral content that gives various health benefits including keeping your heart healthy. Also, since it is high in proteins, it makes a good meat substitute for vegans. Variations of this dish are popular in other parts of the globe like Mexico and South America. Being a Punjabi (native of Punjab) myself, Rajma-chawal was a weekly lunch ritual in our household. Mom served it with steamed Basmati rice, a long-grained fragrant rice that enhanced the flavors of Rajma Masala and made it an irresistible combination.

PUNJABI RAJMA MASALA RECIPE

Serves : 3

INGREDIENTS:

1 cup Red Kidney beans
2 medium-sized Onion; grated
3 medium-sized Tomatoes; pureed
1/2 tbsp Ginger paste
1/2 tbsp Garlic paste
1-2 Green chillies (such as Serrano) or to taste; thinly sliced
2 Bay leaves
2 Black Cardamom
1/4 tsp Turmeric powder
2 tbsp Coriander powder
1/2 tsp Roasted Cumin Powder
1/2 tsp Garam masala powder
1/2 tsp Red chilli powder, or to taste
1 tbsp Dried Fenugreek leaves (Kasoori Methi ); lightly roasted in a pan & ground to a fine powder
Salt to taste
2 tbsp Fresh Cilantro leaves; finely chopped
1 1/2 tbsp Oil

How to make Rajma Masala

1. Wash & soak the kidney beans in 5 cups of water overnight (or for at least 6 hours). Rinse & drain in cold water.
2. In a pressure cooker, add the kidney beans, 5 cups of water & salt. Pressure cook the kidney beans until they are soft and tender, typically takes 5-6 whistles. Keep aside.
3. Heat oil in a deep pan on medium heat. Add bay leaves & cardamom. Stir.
4. Add onions & sauté till golden brown in color.
5. Add ginger & garlic paste. Sauté for another 2 minutes.
6. Add the tomato puree. Mix & cook till the oil starts to separate.
7. Add turmeric powder, red chilli powder, coriander powder, cumin powder & green chillies. Mix & cook for 2 minutes.
8. Open the Pressure Cooker once the pressure/steam has subsided completely.
9. Add the kidney beans along with the cooking liquor to the mixture prepared in the pan. Mix well. Lightly mash few of the kidney beans with the back of your spoon/spatula.
10. Add garam masala & dried fenugreek leaves. Mix & cook on low heat for 15 minutes, stirring at intervals.
11. Adjust seasoning to your taste.
12. Transfer to a serving bowl. Garnish with cilantro leaves & serve hot with steamed rice. 

TIPS:

1. Pressure cooking time may vary, so it may take more or less than five whistles to cook the kidney beans.
2. Add more water if the gravy's consistency is too thick for your taste. Conversely, if you want a thicker gravy then simmer the Rajma for a longer time till you get the desired consistency.

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Bread Pakora / Pakoda (Bread Fritters)

We Indians love these crispy pakoras (fritters) as evening snacks or appetizers or even for breakfast, especially in cold & rainy weather. Simple to make, great to taste and tons of variations make pakoras an evergreen snack for the Indian palate. Pakoras are so popular in India that they can be found being sold on almost every street by hawkers or in roadside tea stalls. The freshly-made ones are the best-tasting as they retain their heat & crispiness. For maximum enjoyment, dip them in Green chutney or Tamarind Chutney, Indian dipping sauces and complement with a cup of piping hot Indian chai (milky masala tea).

BREAD PAKODA RECIPE

Serves : 2-3

INGREDIENTS:

4 slices of Bread
1 cup Gram flour or Chickpea flour (Besan)
1 tbsp Rice flour or corn starch
Salt to taste
2-3 Serrano Green chillies or to taste; de-stemmed & finely chopped
A pinch of Asafoetida (Heeng); available in Indian Grocery Stores
1/2 tsp Carom seeds (Ajwain); ; available in Indian Grocery Stores
1/4 cup fresh Cilantro leaves; finely chopped

Oil for frying
Water
1/4 tsp Chaat masala or to taste; available in Indian Grocery Stores

How to make Bread Pakoda

1. Cut the bread slices diagonally to make 4 triangles.
2. In a bowl, combine the gram flour & rice flour(or cornstarch). Add little water at a time to make a smooth batter with medium consistency (neither too thick nor too loose). Ensure there are no lumps in the batter.Add salt, asafoetida, carom seeds, cilantro, green chillies to the batter. Mix well.
3. Heat oil in a frying pan on medium heat. Frying pan should have at least 1 and a 1/2 inches of oil.
4. To check if the oil is ready for frying, put one drop of batter in the oil. The batter should rise to the top. If it sinks, then the oil needs to heat further.
5. Once the oil is hot, dip the bread slices in the batter one at a time. Ensure the batter coats the entire surface of the slice. Now, gently drop them in the oil one by one. Turn them occasionally. Fry till both sides are golden brown.
6. Drain on absorbent paper.
7. Sprinkle chaat masala on the Bread Pakoras. Serve hot with Green chutney or tomato ketchup. 

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Green (Hari) Chutney

Green Chutney (aka Hari Chutney, Coriander-Mint Chutney or Cilantro-Mint Chutney) is an evergreen (pun intended!), versatile and mega-popular Indian condiment that is used in multiple ways to enhance the flavor of various appetizers, snacks and entrees. Its most popular usage is as a dipping sauce or as a condiment with many popular Indian snacks such as Stuffed Potato Bread Rolls, Gobi Pakora, Moong dal Pakora, Aloo Tikki Chaat, Matar Chaat, Papdi Chaat, Bread Pakoda etc. It is also used as a marinade for both veg (corn, paneer, tofu) & non-veg (chicken, beef) food, or as a spread for wraps and sandwiches - in short, it can pretty much be used for most cooking and dining activities.

Green Chutney has a zingy, zesty taste that comes from the its piquant ingredients - mint, lemon and hot chillies that are added to the cilantro. The spiciness levels can easily be controlled by manipulating the amount of hot chillies in the recipe. This delicious condiment tremendously amplifies the flavor of its accompanying dish. My mom always kept our refrigerator stocked with Green chutney and Tamarind chutney, and any meal felt incomplete without these chutneys. Now I am sharing this wonderful recipe with you, I hope it will enhance the flavor of all your foods too :)

GREEN CHUTNEY / HARI CHUTNEY RECIPE

INGREDIENTS:

1 cup packed fresh Cilantro (Coriander) leaves
1/4 cup packed fresh Mint leaves
1/2 cup sliced onion
2 Serrano Green chillies or to taste; destemmed & roughly chopped
3 tbsp water
1/2 tsp sugar
1/2 tsp fresh Lemon juice or to taste
1/4 tsp salt or to taste

How to make Hari Chutney

1. Add cilantro, mint, green chillies, onion and water into the blender. Grind to form a smooth paste.
2. Add salt, lemon juice and sugar. Mix. Adjust seasonings as per your taste. Add more water if mixture is too stiff.
3. Store it in refrigerator.

TIPS:

The chutney can last for almost a week in the refrigerator if kept well-sealed.
Add 1 chilli at a time and taste to check the chutney's hotness (as chillies can vary in heat).

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Cucumber Raita

Cucumber Raita (also known as Kheerey ka Raita in India) is a cucumber-yogurt sauce used in Indian cuisine. You may have heard the phrase "cool as a cucumber", but trust me - Cucumber Raita is cooler :) Because of this attribute, it is used as cooling side dish when the food gets too hot and spicy. 

Cucumber Raita is delicious and really easy to make, and is also quite healthy - yogurt is high in iodine and calcium and cucumbers are a good source of vitamin C. It is especially good with stuffed Parathas (Indian flatbread), Biryani and Pulao (Indian rice dishes). Simple to make & yummy to taste! Enjoy :)

Cucumber Raita Recipe / Cucumber-Mint Yogurt Recipe

INGREDIENTS :

2 cups of plain Yogurt
1 medium sized Cucumber; washed, peeled, seeds removed and grated
1/4 tsp Roasted Cumin Powder
Salt to taste
1/2 tsp black salt
A pinch of Paprika or Cayenne Pepper (red chilli powder)
2 tbsp fresh Cilantro (Coriander) leaves; chopped
1 tbsp fresh Mint leaves; finely chopped

How to make Cucumber Raita

1. Add the yogurt in a bowl. Beat it well until it becomes smooth.
2. Squeeze out the water from the grated cucumber. 
3. Add cucumber, mint, salt as per taste, black salt, cumin powder to the yogurt. Mix well.
4. Garnish with cilantro & sprinkle paprika (or red chilli powder) on top before serving. 
5. Chill for 1-2 hours before serving.

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Palak Paneer

Palak Paneer is a mouth-watering and aromatic dish with cubes of cottage cheese floating lazily in a thick and creamy spinach curry. It is a hugely popular North Indian dish and a household favorite as well as a star entree in all Indian restaurants. It is hard to escape the tantalizing aroma of Palak Panner whilst in its vicinity. The heavenly aroma coupled with the rich flavors and the healthy goodness of proteins, iron, calcium make this dish absolutely irresistible and a favorite of connoisseurs of Indian cuisine. Palak Paneer is typically served with hot steamed rice, or with traditional Indian breads such as rotis and naan.

The traditional Palak Paneer recipe uses heavy cream making it unappealing for the health-conscious. However, I am going to share my mom's secret recipe that replaces heavy cream with milk, making it more healthy yet retaining the same delicious flavors and creamy texture. Palak Paneer is so quick & easy-to-make that it you will wonder why you had not tried this earlier. Serve this dish on your dinner table, and watch your family members put Popeye to shame as they bolt down the spinach :)

PALAK PANEER RECIPE

INGREDIENTS:

1 Packet fresh spinach (approximately 500 gms)
200 g Cottage cheese (Paneer)
1 tbsp Oil
1 medium sized Onion; finely chopped
5 cloves Garlic; peeled & minced
2 Serrano Green chillies or to taste; destemmed & finely chopped
1/2 tsp Black salt
1 tsp Cumin seeds
Salt to taste
1/4 tsp Turmeric powder
2 tbsp Dried fenugreek leaves (Kasoori methi); lightly roasted in a pan & ground to a fine powder
1/4 cup Milk
1/4 cup Water
1/2 tsp Fresh Lemon Juice

How to make Palak Paneer

1. Remove the stems and wash spinach thoroughly in running water.
2. Bring a pot of water to boil and add about 1/4 tsp of salt. Add spinach & cook for 4 minutes.
3. Drain all the water through colander. Refresh in chilled water. Grind spinach into a fine paste.
4. Dice cottage cheese into one inch cubes.
5. Heat oil in a pan on medium heat. Add cumin seeds.
6. Once the cumin seeds begin to change color, add garlic & saute for 30 seconds.
7. Add onions and sauté till they are translucent.
8. Add turmeric powder, salt, black salt & green chillies. Mix well.
9. Add the spinach puree, dried fenugreek leaves, water & milk. Mix well & cook on low heat till the gravy thickens. Adjust the seasoning as per your taste.
10. Add cottage cheese, lemon juice & mix gently.
11. Palak Paneer is now ready. Transfer it to a bowl.
12. Serve hot with rice, Naan or roti.

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