Author Archives: Dilip Shah

Mixed Dal

September 12, 2013 – 3:36 pm

Ingredients:

  • 1 tablespoon moong dal
  • 1 tablespoon masoor dal
  • 1 tablespoon urad dal
  • 1 tablespoon chana dal
  • 2 tablespoons toovar dal
  • 1 teaspoon cumin seeds
  • 1 onion, chopped
  • 2 teaspoons coriander powder
  • 1 teaspoon chili powder
  • 1/2 teaspoon turmeric powder
  • 2 tablespoons chopped coriander
  • 2 tablespoons ghee
  • salt to taste

For the tempering

  • 1 tablespoons butter
  • 1 chopped tomato
  • 1 cup fresh curds
  • 1/2 teaspoon garam masala

Method:

  1. Mix and wash all the dals. Then add necessary amount of water (about 2 cups) and pressure cook them (4-5 whistles). Once cooked, keep aside to cool. When dals have cooled, gentlly mash them
  2. Heat the ghee in a deep pan. Add the cumin seeds and cook until they begin to crackle
  3. Add the onion and cook until light pink
  4. Add cooked dals, coriander powder, chilli powder, turmeric powder and salt, 2 cups of water and bring to boil
  5. Prepare the tempering by melting the butter, adding the tomato, curds and garam masala and cooking on a slow flame for 2-3 minutes, stiring constantly
  6. Add the tempering to the cooked dals and stir for a couple of minutes
  7. Sprinkle coriander on top and serve hot

Serves: 4

Posted in Curry | Comments (0)

Mix Vegetable Curry

September 12, 2013 – 3:30 pm

Mix Vegetable Curry

Ingredients:

  • Assorted mix vegetables such as cauliflower, potatoes, French beans, carrots, cut in small / medium size pieces, 1 cup
  • Additional vegetables such as green peas, soya bean peas, etc,, 1 cup
  • Vegetable oil, 1 tbsp
  • Cumin seeds, 1 tsp
  • Asafetida, ¼ tsp
  • Chili powder, 1 tsp
  • Turmeric powder, 1/4 tsp
  • Salt to taste

Method:

  1. Steam-cook the vegetables (keep slightly firm)
  2. Heat the oil in a pan
  3. Once hot, add cumin seeds and let them pop and then add asafetida
  4. Add cooked vegetables, chili powder, turmeric powder, salt and toss to nicely cover the vegetables with spicing
  5. Cook for 2-3 minutes and serve hot with any Indian bread or rice

Serves: 2

Posted in Curry | Comments (0)

Moong Dal and Spinach Soup

September 12, 2013 – 3:22 pm

Moong Dal and Spinach Soup

Ingredients:

To be ground into smooth paste

  • 2 cloves garlic
  • 2 green chilies
  • 25 mm (1”) piece of ginger

Other Ingredients

  • 1 cup moong dal
  • 1 tbsp oil
  • 1 tsp cumin seeds
  • 5-6 cardamom
  • 3-4 dry red chilies
  • 3 cups chopped spinach
  • 1/2 tsp turmeric powder
  • 1 tbsp lime juice
  • salt to taste

Method:

  1. Clean and wash the dal. Add 2 cups of water and pressure cook for 3 to 4 whistles or till done. Keep aside to cool
  2. Grind garlic, ginger and chilies into fine paste and keep aside
  3. Heat the oil in a deep pan and add the cumin seeds, cardamoms and red chilies
  4. When the seeds crackle, add the paste and saute for a couple of minutes
  5. Add spinach, turmeric powder and salt and cook for 3-4 minutes
  6. Add cooked dal, 1 cup water and bring to boil
  7. Cook on medium heat for 3-4 minutes
  8. Stir in the lime juice and simmer for a couple of minutes stirring occasionally
  9. Serve hot with rice

Serves: 2

Posted in Soup / Stew | Comments (0)

Mushrooms in a Spicy Yogurt sauce

September 12, 2013 – 3:16 pm

Mushroom curry

Ingredients:

  • 10 large mushrooms, quartered
  • 1 teaspoon ginger-garlic paste
  • 2 tablespoons onion paste
  • 1 teaspoon tomato purée
  • 1/4 teaspoon chili powder
  • 3 tablespoons curds
  • 1/4 teaspoon garam masala
  • 1 tablespoon oil
  • 2 tablespoons chopped coriander for garnish
  • salt to taste

Method:

  1. Heat the oil in a pan, add the ginger-garlic paste and the onion paste and sauté for some time
  2. Add the tomato purée and chili powder and stir for some time
  3. Add the mushrooms and sauté till they are tender
  4. Finally add the curds, garam masala and salt and mix well
  5. Garnish with coriander and serve hot

Serves: 2

Inspiration source: One of Tarla Dalal’s recipe books!

Posted in Curry | Comments (0)

Paella

September 12, 2013 – 3:00 pm

Paella

Ingredients:

  • 1 cup long grain rice
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 2 bay leaves
  • 1 onion, chopped finely
  • 1/2 medium carrot, halved and sliced
  • 1 cup green beans, cut into 1-inch length pieces
  • 1 zucchini, halved and sliced
  • 1/2 red pepper, cut into 1 inch length slices
  • 1 large tomato, diced
  • 1 cup spinach, chopped (fresh or frozen spinach)
  • 2 cups tofu, diced
  • 1 teaspoon red chili powder
  • 1 teaspoon coriander powder
  • 1/2 teaspoon saffron
  • 1 teaspoon whole cumin
  • 1/2 teaspoon salt, to taste
  • 1/4 teaspoon pepper, to taste
  • 2 cups vegetable broth

Method:

  1. Use a big pan with a tight fitting lid instead of a pot for this recipe. Rinse rice with water and drain
  2. In a pan, heat 1 tablespoon of olive oil on medium heat and toss in a clove of crushed garlic. Add rice into the pan and sauté until the rice become dry and grains are slightly translucent. This will take about 10 minutes. Pour the toasted rice in a bowl and keep aside
  3. Using the same pan, add 1 tablespoon of olive oil and sauté the onions, garlic, bay leaf, and carrot for 2 minutes. Add the zucchini, peppers, tofu, and green beans and sauté for another 2 minutes
  4. Add rice into the vegetable mixture, as well as all the spices. Stir until all is well combined. Add diced tomatoes and pour in the vegetable broth. Let the pan come to a slight simmer (about 7-8 minutes) and cover it with the lid. Let it cook under medium heat for 10 minutes
  5. Open lid quickly, toss in your spinach, cover the lid again and then turn off the heat
  6. Let the pan sit for another 15-20 minutes. Don’t not open the lid. This ensures that all moisture and flavor is absorbed completely into the rice. After 15-20 minutes, stir the rice and serve hot

Serves: 4

Remarks:

This recipe has been adapted by adding tofu. The tofu is frozen and then thawed to give a unique texture

You may substitute tofu with 1/2 cup chopped almonds. Vegetable broth gives a unique flavor to this recipe; do not substitute it with water

Posted in Rice | Comments (0)

Palakh Chana – Spinach with Yogurt & Chickpeas

September 12, 2013 – 2:53 pm

Palakh Chana

Ingredients:

  • 2 tbsp butter
  • 1 small onion, medium diced
  • 3 cloves garlic, chopped
  • 1 tbsp minced fresh garlic
  • 1 tsp garam masala
  • 1 tsp ground coriander
  • 2 – 10 oz boxes of frozen whole-leaf spinach, thawed
  • 1 tsp salt, or to taste
  • 1/2 tsp ground black pepper
  • 1 tsp sugar
  • 1 cup whole milk yogurt strained / Greek yogurt
  • 1 cup canned chickpeas, drained and rinsed

Method:

  1. Heat the butter in a skillet over medium heat
  2. Add the onion and saute until soft and lightly brown, about 3 minutes
  3. Add garlic, ginger, garam masala and coriander powder and cook briefly, stirring constantly, 10 – 15 seconds
  4. Add the spinach and 1/2 cup water. Cook while stirring until well mixed and heated through, 2 – 3 minutes
  5. Remove from the heat and season with the salt, pepper and sugar
  6. Transfer the content of the skillet to a food processor, add the yogurt and puree
  7. Return to the skillet and stir in the chickpeas
  8. Set over medium heat, stirring occasionally until hot
  9. Season to taste with salt and pepper
  10. Serve hot with Indian bread or rice

Serves: 4

Inspiration source: Fine Cooking

Posted in Curry | Comments (0)

Palak Toovar Dal

September 12, 2013 – 2:37 pm

Ingredients:

  • 1 cup toovar (arhar) dal
  • 3 cups chopped spinach (palak)
  • 1 inch ginger, grated
  • 2 green chilies, finely chopped
  • 1/2 tsp turmeric powder (haldi)
  • 1/2 tsp chili powder
  • 2 tbsp chopped coriander (dhania)
  • salt to taste

For the tempering

  • 3 bayleaves (tejpatta)
  • 3 cloves (laung / lavang)
  • 3 whole red chillies
  • 1 tsp cumin seeds (jeera)
  • a pinch of asafoetida (hing)
  • 1 tbsp ghee

Method:

  1. Clean, wash and pressure-cook the toovar dal. 5-6 whistles or till cooked and then keep aside
  2. Heat the ghee in a pan. Add the bay leaves, cloves, red chillies, cumin seeds and asafoetida
  3. When the seeds crackle, add ginger and green chillies and saute for a minute
  4. Add spinach, turmeric powder, salt, some water and cook spinach for 3-4 minutes
  5. Add the cooked dal, the chilli powder and chopped coriander, mix well and simmer for 4 to 5 minutes
  6. Serve hot with Indian bread or rice

Serves: 4

Posted in Curry | Comments (0)

Pancakes and Hash Browns

September 12, 2013 – 2:27 pm

Pancake and hashbrown

Ingredients:

For pancakes

  • Multigrain pancake and waffle mix, ¾ cup
  • Canola / vegetable oil, 1 tbsp
  • ½ milk or water, more if necessary

For hash browns

  • 3 medium size potatoes
  • Olive oil, 1 tsp
  • Black pepper, coarsely ground, ¼ tsp
  • Salt to taste
  • Lime juice, 1 tsp

Method:

Pancakes

  1. Stir the pancake mix with milk / water till lumps disappear
  2. Heat lightly oiled pan
  3. Pour the mix to form a round and medium-thick cake
  4. Add any berries such as blueberries on the cake
  5. When the surface starts to bubble and edge starts to dry, gently turn the cake and cook the other side for 2-3 minutes
  6. Serve with maple syrup

Hash browns

  1. Wash and skin the potatoes
  2. Cut the potatoes in ½ inch or 1 cm cubes
  3. Toss the potato cubes with oil, salt and pepper
  4. Tightly wrap the potatoes in silver foil and put the potato pouch on your grill or in an oven for 25-30 minutes, turning the pouch sides a couple of times
  5. Squeeze some lime juice when serving the potatoes

Serves: 2

Posted in Breakfast | Comments (0)

Potato Sabji

September 12, 2013 – 2:19 pm

Potato sabji

Ingredients:

  • Potatoes, 4 medium
  • Canola or vegetable oil, 1 tbsp
  • Mustard seeds, 1 tsp
  • Cumin seeds, 1 tsp
  • Fenugreek powder, 1/8 tsp
  • Green / red chili, 2, slit and then cut in half
  • Curry leaves, 8-10 leaves
  • Turmeric powder, ¼ tsp
  • Salt to taste,
  • Coriander leaves for garnishing
  • Lime, 3-4 pieces

Method:

  1. Boil the potatoes, with the skin, for 20-25 minutes till fully cooked. Alternatively, you could pressure cooks (4-5 whistles)
  2. Cool the potatoes and then skins them and cut them into ¾ inch or 1 ½ cm pieces
  3. In a pan, heat the oil and add mustard and cumin seeds
  4. When the seeds are mostly popped, add fenugreek powder, curry leaves and cut chilies
  5. Add boiled potato pieces and turmeric powder
  6. Toss the potatoes to evenly coat the spicing on the potatoes
  7. Heat for 2-3 minutes
  8. Garnish with coriander leaves and serve with a lime slice / wedge
  9. To be eaten with any soft Indian bread such as chapatti

Serves: 2

Posted in Curry | Comments (0)

Potato Salad

September 12, 2013 – 2:06 pm

Ingredients:

  • 10 medium red potatoes (boiled with skin, cooled and sliced – 6 cups)
  • 1/3 cup Italian salad dressing
  • 1/2 cup sliced celery
  • 1/2 cup diced cucumbers
  • 1/2 cup sliced green onion
  • 1/2 cup cooked red beans
  • 1 cup mayonnaise
  • 1/2 cup dairy sour cream or 1 cup yogurt
  • 1/2 tsp horseradish sauce
  • 1 tsp yellow mustard
  • 1/2 tsp celery seeds
  • salt and pepper to taste

Method:

  1. Pour Italian dressing over warm potatoes and then chill for 2 hours
  2. Add celery, onions, diced cucumbers red beans
  3. Combine with mayonnaise, sour cream / yogurt, horseradish, mustard, celery seed, salt and pepper
  4. Chill 2 hours before serving

Serves: 4

Posted in Salad, Side dish | Comments (0)