2 large or 4 medium potatoes, peeled and cut into medium pieces
1 cup green peas
1 large or 2 medium size tomatoes, chopped
2 carrots, peeled and cut into medium pieces
1 small beet, peeled and cut into medium pieces
1 tsp Kashmiri red chili powder
1/2 tsp turmeric powder
1 tsp salt
Additional ingredients
Butter, cut into pieces… equivalent to 2-3 tbsp
1 onion, finely chopped
1 capsicum, finely chopped
1 large or 2 medium size tomatoes, finely chopped
1 inch ginger, grated
6-7 garlic cloves, finely chopped
1 tsp Kashmiri red chili powder
2 tsp pav bhaji masala
2 tsp kasuri methi
1 tsp salt
Some more ingredients!
Butter pieces equivalent to 2-3 tbsp
2 tbsp lemon juice
1 tsp kasuri methi
2 tbsp chopped coriander leaves
Method:
In Instant Pot pan or a pressure cooker, add 2 tbsp oil and turn on the heat. If using Instant Pot, put in sauté mode
Add 1 tsp cumin seeds. When they start cracking, add potatoes and sauté for 1 minute
Add 1 tsp chili powder and 1/2 tsp turmeric powder and gently coat the potatoes with the spices and roast for 1 minute
Add green peas, tomatoes and salt and sauté for 2-3 minutes
Add beets and carrots and sauté for 2 minutes
Add 1 cup water. Cook the vegetables under pressure. If using regular pressure cooker, cook for 2-3 whistles. If using Instant Pot, switch to a mode that cooks for 15 minutes under pressure
When done and safe, open the cooker / Instant Pot. Mash the vegetables and set aside
Next steps
Put a large pan on medium heat. Add butter pieces to the pan
Before the butter starts melting (do not let the butter overheat… it affects the flavor), add finely chopped onions and capsicum
Turn the heat to high and sauté for 4-5 minutes till the onions and capsicum are cooked, most of the water has evaporated and the fat starts to separate
Add ginger and garlic and sauté for 2 minutes
Add chili powder, pav bhaji masala, kasuri methi and sauté for 1 minute
Add finely chopped tomatoes, 1 tsp salt and sauté for 4-5 minutes
Add the pressure-cooked mashed vegetables, add 1/2 cup water and simmer on medium heat for 2-3 minutes
Add 1 tsp of chana dal, 1 tsp of urad dal and roast the dal till very light brown
Add 1/2 tsp of mustard seeds and let the mustard seeds crackle
Add 1/2 tsp of grated ginger, 1/2 tsp finely chopped green chili, 8-10 curry leaves and roast everything for a minute
Add 1 chopped tomato, 1/2 tsp of salt, 1 tsp of coriander powder, 1/4 tsp of turmeric powder, 1/4 tsp of red chili powder, 1 tsp of sambar powder, and mix well
Add 1 tbsp of water and mash the tomatoes
Add 3 boiled peeled and crumbled potatoes, mash them and cook for 2-3 minutes
Add some chopped coriander leaves and the dosa stuffing is ready!
Cook the bulgur until tender, according to package directions. Drain off any excess water, and set aside to cool.
Combine the diced cucumber and tomato in a medium bowl with 1/2 tsp of the salt. Stir, and let the mixture rest for at least 10 minutes, or until you’re ready to mix the salad.
To prepare the parsley, cut off the thick stems. Then, finely chop the parsley and remaining stems. Transferring the chopped parsley to a large serving bowl before proceeding with the next.
Add the cooled bulgur, chopped fresh mint and green onion to the bowl of parsley. Strain off and discard the cucumber and tomato juice that has accumulated in the bottom of the bowl (this ensures that your tabbouleh isn’t too watery). Add the strained cucumber and tomato to the bowl.
In a small measuring cup or bowl, whisk together the olive oil, 3 tbsp lemon juice, garlic, and remaining 1/2 tsp salt. Pour it into the salad and stir to combine. Taste, and adjust if necessary—add another tbsp of lemon juice for zing, or salt for more overall flavor.
If you have the time, let the salad rest for 15 minutes before serving to let the flavors mingle. Otherwise, you can serve it immediately or chill it for later. Tabbouleh will keep well in the refrigerator, covered, for up to 4 days.
Preheat the oven to 350 degrees in convection mode
Mix wet ingredients in a blender until smooth
Add dry ingredients and blend again. Add 2-3 tbsp milk only if the batter is too thick. Batter should be thick enough to spoon out rather than pour out
Gently mix in the raisins
Line baking cups with parchment paper
Spoon the batter into the cups, level the batter and top with chopped walnuts
Bake for about 30-35 minutes. Baking time depends on the oven, type of baking cups and such factors
1 1/2 cups sliced olives, well drained. This could be mix of black olives, pitted sliced Kalamata olives, stuffed green olives, etc.
6-8 slices pickled jalapeno (optional)
1 1/4 cups water
1 tbsp olive oil
Method:
Drain the olives, slice and put aside
Chop jalapeno into small pieces and add to the olives
If kneading by hand, in a mixing bowl add dry ingredients – bread flour, dry thyme and yeast
Then add wet ingredients – combine water, salt, lemon zest, chopped olives and jalapeno and knead for 5-6 minutes to form a smooth ball
If kneading using bread maker dough cycle, in the bread maker bowl add wet ingredients – water, salt, lemon zest, chopped olives and jalapeno
Then add dry ingredients – bread flour, dry thyme and yeast and knead for 10-15 minutes
Select a large bowl for proofing the dough – dough volume will increase at least twofold
Evenly grease bowl with 1/2 tbsp olive oil, transfer the dough into bowl and coat the dough with another 1/2 tbsp olive oil
Cover bowl and keep in warm area for 4-5 hours. If using yogurt maker to keep the dough warm, place something between bottom of bowl and heated yogurt maker surface to avoid overheating base of bowl
Once dough has doubled in size, on flat countertop, sprinkle 1 tbsp semolina / cornmeal, and gently roll the dough in it
Place dough back in bowl, cover with moist cloth and let it rest for another 30 minutes
Select a baking bowl with lid, put the bowl and lid in the oven and preheat oven to 450 F
Once oven is ready, carefully take out the heated bowl
Place the dough on parchment paper and place the parchment paper with dough in the heated bowl
Evenly sprinkle the balance 1 tbsp semolina on the dough and make 2 long cuts on the top of the dough
Cover the bowl with its lid and put it to bake in the oven
Bake covered for 30 minutes
Remove the lid and bake for another 25-30 minutes till the crust is lightly brown
Test with a skewer that bread is fully baked
Remove from oven and let loaf cool on cooking rack for an hour or so before cutting and enjoying it with your favorite soup or stew
