Tag Archives: dinner

Pasta Dal Dhokli (Pasta in Lentil Sauce / Stew)

August 3, 2025 – 3:15 pm

Ingredients:

  • 1 cup red lentils
  • 1 cup farfalle pasta or any other pasta
  • 5 cups water
  • 1 1/2 tsp salt
  • 1 1/2 tsp turmeric powder
  • 1 red capsicum, chopped
  • 2 zucchinis, chopped
  • 2 tbsp peanut or any other vegetable oil
  • 2 tsp cumin seeds
  • 1/2 tsp asafetida
  • 1 large onion, chopped
  • 2 tbsp minced garlic
  • 1/2 cup tomato sauce / passata
  • 3 medium size tomatoes, chopped
  • 1 tsp chili flakes
  • 2 tsp curry powder (we used Maharaja Curry Powder from Spice Souk, Nature’s Basket)
  • 2 tsp salt, or to taste
  • 1/2 cup chopped cilantro
  • 1/2 cup chopped spring onions
  • 1 tsp freshly ground black pepper powder
  • 1 tbsp extra virgin olive oil

Method:

  1. Wash the red lentil three times, till the water runs clear.
  2. Cook the red lentil along with the pasta, 4 cups water, salt and turmeric powder in a pressure cooker. If you are using traditional pressure cooker, cook under pressure for 3 whistles. If you are using Instant Pot, cook under pressure for 10 minutes. Once cooked, put aside.
  3. Put a pan on medium heat, add 1/2 tbsp oil, 1 cup chopped red capsicum, 1/2 tsp salt and sauté for 3-4 minutes. Then, take the capsicum out and put aside.
  4. To the same pan, add 1/2 tbsp oil, 1 cup chopped zucchinis, 1/2 tsp salt and sauté for 3-4 minutes. Take the zucchinis out and put aside with the sautéed capsicum.
  5. To the same pan, add 1 tbsp oil and 2 tsp cumin seeds.
  6. When the cumin seeds crackle (10-15 seconds), add 1/2 tsp asafetida and mix it in the oil.
  7. Add chopped onion, 1/2 tsp salt and sauté till the onions become light brown… 3-4 minutes.
  8. Add minced garlic, chili flakes, curry powder, mix well and sauté for a minute.
  9. Add tomato sauce, mix well and cook for 2-3 minutes.
  10. Add chopped tomatoes, mix well and cook for 2-3 minutes.
  11. Add the cooked lentils and pasta as well as the sautéed vegetables to the curry sauce, mix well and bring to boil.
  12. Turn the heat to low and cook for 4-5 minutes, regularly stirring it to make sure it does not stick to the bottom of the pot.
  13. Turn off the heat, add some salt if necessary, add ground black pepper, chopped cilantro, chopped spring onions, olive oil and give it a stir.
  14. Serve the pasta in curried lentil sauce / stew hot!

Notes

  • To re-heat the lentil pasta, add some boiling water to it and heat it in the microwave or stove.

Servings: 4

 

Inspiration source:

By Dilip Shah | Posted in Curry, Entree, Pasta, Soup / Stew | Also tagged , , , , | Comments (0)

Pineapple Curry

July 13, 2025 – 11:18 am

(South Indian recipe)

Ingredients:

  • 1 cup chopped pineapple (about 1 cm in size)
  • 1 cup water, or as required
  • 3 tbsp tamarind juice
  • 2-3 tbsp jaggery powder
  • 1/2 tsp turmeric powder
  • 1 tsp salt or to taste

For the masala paste

  • 2 tbsp sesame seeds
  • 2-3 tsp oil
  • 2 tbsp urad dal
  • 1 tsp methi / fenugreek seeds
  • 2-3 dried Kashmiri red chili
  • few curry leaves
  • 3/4 cup coconut, fresh or desiccated
  • 1/2 cup water

Tempering

  • 2 tsp coconut oil or any other vegetable oil
  • 1 tsp mustard seeds
  • 1 dried Kashmiri red chili, broken
  • few curry leaves

Method:

Prepare the masala paste

  1. Put a pan on low heat and dry roast the sesame seeds for a few minutes and then put them aside.
  2. To the same pan, add 1 tsp oil, urad dal, methi seeds, dried red chili, curry leaves and sauté for 2-3 minutes, making sure it does not get too dark or burn!
  3. Add 2-3 tbsp water and let it cool.
  4. Transfer the masala ingredients to a blender, add coconut and blend to smooth paste. Add some more water if necessary. Put the masala aside.

Prepare the curry

  1. Put another pan on medium heat, add 1 cup water and bring to boil.
  2. Add the chopped pineapple, bring the heat to low and cook the pineapple for about 10 minutes.
  3. Add the tamarind juice, jaggery, turmeric and salt. Mix well, cover and simmer for 10-15 minutes.
  4. Add the prepared masala paste and water to get the desired consistency.
  5. Simmer for another 10 minutes, stirring occasionally.

Do the tempering

  1. Heat 2 tsp coconut oil and when hot, add 1 tsp mustard seeds.
  2. When the mustard seeds start to crackle, add 1 dried Kashmiri red chili (broken), few curry leaves and roast for 10 seconds
  3. Pour the tempering over the curry and your curry is ready!

Serve the pineapple curry with hot steamed rice!

If you wish to have some protein in the meal, serve with moong dal khichdi instead of rice!

Servings: 3-4

 

Inspiration source:

Pineapple Curry Recipe | Ananas Menaskai – Gojju
By Dilip Shah | Posted in Curry | Also tagged , , , , | Comments (0)

Gado-gado

July 6, 2025 – 8:58 pm

Ingredients:

  • Assorted vegetables such as cabbage, cauliflower, broccoli, carrot, beansprouts, etc. – 1/2 cup each
  • Root vegetables such as potato, yam and sweet potatoes – 1/2 cup each
  • Tofu, extra firm – 16 oz
  • Cucumber and pineapple pieces (optional)
  • 2 tsp peanut or some other vegetable oil
  • 1-2 tsp salt

Method:

  1. Blanch the vegetables individually in mildly salted water to desired softness. Do not make them too soft… for Gado-gado, you want your vegetables to have some crunch / bite!
  2. Wrap the tofu block in a paper napkin and gently squeeze out water. Then cut them into bite size pieces.
  3. Peel the potato, yam, sweet potato and cut into medium size pieces.
  4. Put a wide pan on medium heat, add 1 tsp oil and sauté the tofu pieces, flipping them so that they are lightly golden on all the sides. You can add a pinch of salt (½ tsp) while sauteing.
  5. Once the tofu is done, take it out and put aside
  6. To the pan, add 1 tsp oil and sauté the potato, yam and sweet potato covered. Typically it takes 4-5 minutes to cook so that they are soft on the inside and crispy on the outside. Flip / toss the pieces a few times so that they do not stick and burn. Once done, take them out and put them aside.
  7. To prepare gado-gado salad, take a wide serving plate and layer the blanched vegetables. On top of that, add sauteed potatoes, yam / sweet potato and tofu. Then layer the cucumber and pineapple pieces on top (optional).
  8. Generously drizzle the peanut sauce and eat fresh!

Peanut sauce

  • 3 tbsp oil
  • 2 shallots, finely chopped
  • 4 cloves garlic, finely chopped
  • 1 inch ginger, grated
  • 2 tsp red chili powder
  • 4-5 tbsp peanut butter
  • 2-3 tsp soy sauce
  • 1-2 tsp toasted sesame oil
  • 2 tsp fresh lime juice
  • 200 ml coconut milk
  • 1-2 tbsp maple syrup
  • 1 tsp salt or to taste

How to make:

  1. Heat the oil in a pan (medium heat).
  2. Sauté shallot, garlic and ginger for a couple of minutes.
  3. Add red chili powder, soy sauce and sauté for 30 seconds.
  4. Add peanut butter, sesame oil and mix well.
  5. Slowly pour in coconut milk and blend well.
  6. Add maple syrup, lime juice and salt, mix well and bring to a boil.
  7. Turn off the heat and let the gado-gado sauce cool down a bit before pouring it on your salad.

Alternatively you can make the sauce using readymade packages available in Asian grocery stores.

Servings: 8-10

 

By Dilip Shah | Posted in Entree, Salad, Side dish | Also tagged , , , , | Comments (0)

Jamfal nu shaak (Guava Curry)

May 28, 2025 – 3:36 pm

Ingredients:

  • 1 lb guava
  • 1 tbsp peanut oil or any other vegetable oil
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 2-3 cloves
  • 1 inch piece of cinnamon
  • 1/2 tsp asafetida
  • 1 tsp salt or to taste
  • 1/2 tsp turmeric
  • 1 tsp red chili powder
  • 2 tsp cumin – coriander powder
  • 1 tbsp jaggery powder

Method:

  1. Cut each guava into 4 pieces.
  2. Carefully remove the core with the seeds and put it aside in a bowl.
  3. Cut the deseeded guava’s outer flesh into medium size pieces and put aside. Guava seeds can be very hard… make sure that no seeds are stuck to these pieces else they can cause damage your teeth when eating the curry!
  4. Take 1 cup water in a small / medium size pan and put it on medium heat. When the water starts to boil, add the guava core and let it cook for 4-5 minutes. When you see the pulp separating from the seeds, turn off the heat and keep the pan aside for cooling.
  5. When the cooked guava core cools down, sieve to separate the seeds from the pulp. Discard the seeds and keep aside the pulp.
  6. In a pan, put 1 tbsp oil on medium heat.
  7. Add 1 tsp mustard seeds. When they start popping, add 2-3 cloves, 1 inch long piece of cinnamon, 1 tsp cumin seeds and roast for 4-5 seconds.
  8. Add 1/2 tsp asafetida, mix it in the oil, add the guava pieces and gently mix them to coat them in the oil.
  9. Add 1 tsp salt, 1/2 tsp turmeric, 1 tsp red chili powder, 2 tsp cumin – coriander powder and gently mix to coat the guava pieces in the spices.
  10. Turn down the heat to medium-low and cook covered for 2-3 minutes.
  11. Add 1 tbsp jaggery powder, the guava pulp, 1/2 cup water, mix well, turn the heat to medium and bring the curry to boil.
  12. Cook the curry to desired consistency (1-2 minutes) and then turn off the heat.
  13. Your guava curry is ready! Enjoy with fulka roti or thepla!!

Servings: 3-4

 

Inspiration source:

My mom used to make!

By Dilip Shah | Posted in Curry | Also tagged , , , , | Comments (0)

Rava Idli – II

December 27, 2024 – 8:23 pm

Ingredients:

  • 2 tbsp ghee
  • 10-12 cashew, halves
  • 1 tsp mustard
  • 1 tsp urad dal
  • 1 tsp chana dal
  • 1 tsp cumin
  • 7-8 curry leaves, chopped
  • 1/2 tsp hing (asafetida)
  • 2 chilis, finely chopped
  • 1 inch ginger, grated
  • 1 cup rava, coarse
  • 1 cup yogurt
  • 1/2 tsp salt
  • 1/2 cup water
  • 2 tbsp coriander, chopped
  • 1/2 tsp Eno fruit salt

Method:

  1. In a pan, heat 2 tbsp ghee and the 10 cashew halves.
  2. Roast on low flame until the cashew turns golden brown. Remove the cashews and keep aside.
  3. In the same ghee, add 1 tsp mustard, 1 tsp urad dal and 1 tsp chana dal
  4. When mustard seeds start popping (making sure the dals do not get too dark), add 1 tsp cumin and let it crackle (5 seconds).
  5. Add chopped curry leaves, chopped chilies, grated ginger, 1/2 tsp hing and sauté for 20-30 seconds.
  6. Add 1 cup rava and roast on low flame until the rava turns aromatic, making sure it does not get dark (5-7 minutes).
  7. Cool completely and transfer to the large bowl.
  8. To the bowl, add 1 cup yogurt, 1/2 tsp salt and mix well making sure everything is well combined.
  9. Add 1/2 cup water and mix, adjusting the consistency.
  10. Now add 2 tbsp chopped coriander, cover, and rest for 20 minutes.
  11. After the rava has soaked well, add 1/2 tsp Eno fruit salt and mix gently. Mix the batter until the batter turns frothy.
  12. Place the roasted cashew in a greased idli plate and pour the batter in the idli mould.
  13. Place the idli plate in a steamer and steam for 15 minutes.
  14. Finally, enjoy the Rava Idli Recipe with any chutney such as peanut chutney.

Makes: 12 idlis

 

Inspiration source:

https://hebbarskitchen.com/rava-idli-recipe-instant-semolina-idli/

By Dilip Shah | Posted in Side dish, Snacks | Also tagged , , , , , | Comments (0)

Oats Khakhra

November 30, 2024 – 8:13 pm

Ingredients:

  • 1 cup oat flour (grind oven toasted rolled oats or just regular rolled oats, to desired fineness)
  • 1 cup whole wheat flour (chakki atta)
  • 1/4 cup white sesame seeds (for variations, try black sesame, kalonji seeds, etc)
  • 1 1/2 tsp salt or to taste
  • 1 tsp freshly cracked black pepper
  • 3 tbsp peanut oil or any other good quality vegetable oil
  • 3/4 cup water or as needed to make firm / semi-firm dough

Method:

  1. Sieve the flours in a wide bowl. Add the coarse parts left in the sieve back to the flour if you want more whole-grain texture to the khakhra
  2. To the flour, add 1/4 cup sesame seeds, 1 1/2 tsp salt, 1 tsp black pepper and 3 tbsp peanut oil and mix well
  3. Slowly add a few tbsp water at a time and knead the flour to semi-firm dough. You may not need to use the entire 3/4 cup of water!
  4. Divide the dough in about 20 balls of somewhat equal size
  5. Put the first dough ball on a rolling board, use a rolling pin and roll it out round and thin
  6. Plug in your electric roti maker. We use Picasso Stainless Steel Roti Maker
  7. Put the rolled out dough on the hot surface and let it cook open for 8-10 seconds
  8. Flip and cook open the other side for 8-10 seconds
  9. Flip again, gently put the lid down and cook for 10-12 seconds. You’ll see the steam come out from the sides
  10. Open, flip, cover and cook for 10-12 seconds
  11. You’ll need to do this 3-4 time, every time reducing the cooking duration till the khakhro is done crisp and light brown in color
  12. Put the done khakhra separately on a bread cooling rack for cooling
  13. Similarly do all the khakhra. Start to finish, it takes us about an hour to make 20-22 khakhras from 2 cups of flour
  14. Store the khakhras in an airtight container

Makes: 20-22 khakhra

 

By Dilip Shah | Posted in Snacks | Also tagged , , , , , | Comments (0)

Zucchini Pancakes

November 28, 2024 – 8:00 pm

Ingredients:

  • 2 large zucchinis
  • 1 tsp salt
  • 4 tbsp gram flour
  • 10 g parsley
  • 2 garlic cloves
  • 1 tsp onion flakes
  • 1 tsp chili flakes
  • 1 tsp mix herbs (optional)
  • 2 tsp olive oil

Method:

  1. Grate the zucchinis
  2. Season with 1/2 tsp of salt, mix well and put it aside for 10 minutes
  3. Squeeze grated zucchinis to remove excess water
  4. Transfer the grated zucchinis to a mixing bowl
  5. Add 4 tbsp gram flour
  6. Chop 10 g fresh parsley and 2 garlic cloves and add to the grated zucchinis
  7. Mix in 1 tsp onion flakes, 1 tsp chili flakes and 1 tsp mix herbs (optional)
  8. Add 1/2 tsp salt or to taste
  9. Mix well until all the ingredients are properly combined
  10. Put a heavy bottom non stick pan on medium heat
  11. Spread 1 tsp olive oil on the pan, add half of the pancake mix and spread it into a circle
  12. Turn down the heat and cook on a low heat covered with a lid for about 7 minutes or until the bottom is crispy brown
  13. Flip it gently to the other side and cook covered for 6-7 minutes or until it’s crispy
  14. Serve hot with cool yogurt, some yogurt dip or chutney

Makes: 2 pancakes

 

Inspiration source:

By Dilip Shah | Posted in Entree, Side dish, Snacks | Also tagged , , , , , | Comments (0)

Lentil + Chickpea Rice

July 13, 2024 – 6:28 pm

Ingredients:

For rice and lentil

  • 1/2 cup brown rice
  • 1/4 cup brown lentils
  • 1 1/2 cups water

For chickpeas

  • 15.5 oz canned chickpeas
  • pinch + 1/4 tsp salt
  • 1 tsp pepper or  to taste
  • 1 tsp smoked paprika
  • 1 tsp avocado or olive oil

Additional

  • 1 red onion 
  • 1/2 cucumber
  • 1 tomato
  • 30g parsley

For dressing

  • 2 tbsp lemon juice
  • 2 tsp za’atar
  • 2 tbsp tahini
  • 2 tbsp olive oil

Method:

  1. Properly rinse the lentils and pre-soak for 3-4 hours
  2. Properly rinse the brown rice
  3. Cook the rise and lentils with 1 1/2 cups water in pressure cooker (3 whistles) or Instant Pot (for 15 minutes under pressure). When done, spread them in a plate and let them cool for 20-30 minutes
  4. Preheat the oven to 375 F
  5. Rinse and drain the canned chickpeas and add to a mixing bowl.  Season with the salt and pepper, smoked paprika, and avocado / olive oil.  Toss to coat, then spread onto a baking tray lined with parchment paper. Bake in the oven for 25 mins
  6. Dice the red onion, cucumber, and tomato.  Roughly chop the parsley.  Add these ingredients into a large mixing bowl
  7. Make the dressing by combining the lemon juice, 1/4 tsp salt, pepper to taste, za’atar, tahini, and olive oil
  8. Add to the mixing bowl the cooked rice and lentil, along with the roasted chickpeas. Add half of the dressing and mix to combine (taste and add more dressing if desired)

Servings: 4

 

Inspiration source:

By Dilip Shah | Posted in Entree, Rice | Also tagged , , , , | Comments (0)

Stuffed Aloo Paratha

June 15, 2024 – 3:20 pm

Ingredients:

For stuffing

  • 4 medium boiled potatoes, peeled
  • 1 medium onion, chopped
  • 1/2 cup grated cauliflower
  • 1/2 cup finely chopped cabbage
  • 1/2 cup grated paneer
  • 1 to 2 chilies, finely chopped
  • 1 tsp red chili powder
  • 1 tsp salt or to taste
  • 1 tsp garam masala

For dough

  • 1 1/2 cups whole wheat flour / chakki atta
  • 3 tsp peanut oil
  • 1 tsp salt or to taste
  • Water for kneading

Additional

  • 2 tbsp kalonji seeds
  • ghee for roasting

Method:

  1. Knead the flour with the oil and salt into firm dough by adding just enough water
  2. Let the dough rest for 10-15 minutes
  3. Divide the kneaded flour into 6 even size balls
  4. Mash the boiled potatoes with potato masher
  5. Add the rest of the the stuffing ingredients, mix thoroughly and divide into 6 even size balls
  6. Put a griddle on medium-low heat
  7. Roll out one ball of dought to about 8 inch diameter
  8. Place a ball of stuffing in the center, gather the sides of the rolled out dough around the stuffing and pinch at the top of the stuffing to remove the excess dough
  9. Gently flatten the stuffed dough and roll out to about 10 inch diameter
  10. Evenly sprinkle some kalonji seeds and gently roll one more time to press them into the stuffed paratha
  11. Put the paratha kalonji side down on hot griddle and roast for about 1 minute to get light brown / pink shade on the side that’s on the griddle. Regularly move it to make sure it is evenly cooked
  12. Flip the paratha and cook it on the other size for a minute to get light brown / pink shade on the side that’s on the griddle. Regularly move it to make sure it is evenly cooked
  13. Evenly spread 1/2 tsp ghee on the top, flip it over and roast the kalonji side to get golden brown color
  14. Evenly spread 1/2 tsp ghee on the other side, flip it and cook that side to the desired level of golden brown
  15. Your stuffed paratha is ready! Remove it from the griddle and place it on a plate
  16. Make the rest of the parathas in the same way

    Enjoy the stuff parathas hot with your favorite Indian curry, chutney, pickle or just plain yogurt!

Servings: 6 parathas

 

Inspiration source:

By Dilip Shah | Posted in Bread, Entree | Also tagged , , , , | Comments (0)

Butter Beans in Creamy Harissa Sauce

May 12, 2024 – 2:04 pm

Ingredients:

  • 1 can/box of butter beans, drained
  • 1 tbsp olive oil
  • 1 shallot / red onion, finely chopped
  • 1 tsp minced garlic
  • 2 tbsp sundried tomatoes, chopped
  • 1 tbsp harissa sauce
  • 1 cup coconut milk
  • 1/3 cup vegetable broth
  • 2 tsp garlic powder
  • 1/2 tsp red pepper flakes
  • 1/4 cup nutritional yeast
  • 1 cup chopped spinach or shredded kale
  • 1/2 tsp salt or to taste
  • 1/2 tsp black pepper or to taste

Method:

  1. Heat olive oil in a wide skillet over medium heat
  2. Add chopped shallots / onions and cook for 2-3 minutes till light brown in color
  3. Add minced garlic and sauté for a minute
  4. Add chopped sundried tomatoes and sauté for about 2-3 minutes
  5. Add the drained butter beans, harissa sauce and gently mix well
  6. Add 1 cup coconut milk, 1/3 cup vegetable broth and gently mix well
  7. Stir in the salt, black pepper, garlic powder, red pepper flakes, nutritional yeast and gently mix them in
  8. Bring to a simmer for 2-3 minutes so that it begins to thicken
  9. Add the chopped spinach / shredded kale and let simmer for an additional 2-3 minutes, stirring occasionally
  10. Once the greens have wilted and the stew has thickened to your liking, remove it from the heat and enjoy with toasted sourdough bread

Servings: 3-4

 

Inspiration source:

https://www.sweetgreensvegan.com/recipecards1/creamyharissabutterbeans

By Dilip Shah | Posted in Curry, Entree, Soup / Stew | Also tagged , , , , | Comments (0)