Bhindi Fry / Okra Fry

 I haven’t met anyone who says they don’t like Bhindi Fry. It’s true my labor of love. Though cooking  is easy it’s in choosing right bhindi that brings the taste and chopping those that takes the most time. I am using here 2 lbs of bhindi which will make about 4/5 cups of chopped bhindi which will make about 2/3 cups of bhindi Fry.

 Choose the ones that are dark green, long and thin. No need to take the top off at the store to the choose the right one.

 This is a Vegetarian, Gluten Free and Dairy Free recipe.

Ingredients:

1. Bhindi/ Okra - 2 lbs

2. Green chili or jalapeño - 1/2

3. Vegetable oil - 1 TBSP

4. Cumin Seeds - 2 TSP

5. Muster Seeds - 2 TSP

6. Turmeric Powder - 1 TSP

7. Dry coriander powder - 1 TBSP 

9. Lemon Juice - 1 TBSP 

10. Salt - as per taste

Method:
1. Pat dry each bhindi after washing. Cut each in 1 to 2 cm long pieces by discarding the top and bottom.

2. In a thick bottom pan, heat the oil and add cumin seeds and muster seeds. 

3. Add chili once seeds start to sputter. I have used jalapeños. Cover the lid.

4. Once you fry the jalapeños for a min or two, add turmeric and all bhindi. Spread lemon juice all over bhindi. Gently mix and give it 5 min. and leave the lid off.

5. Add coriander powder and salt. Give a gentle stir and another 5 min. by leaving the lid off. If you want crunchy bhindi, at this point you can turn off the stove and enjoy bhindi fry.

6. I like it a bit softer so at this point I cover it for another 5 min with lid on. Once done, I leave the lid off. You don’t want the steam turning into water and make the bhindi fry soggy. Once the bhindi is cooled off then I cover it if going to use later. While waiting for bhindi to be ready I make rotli. We enjoy it with rotli, kadhi. 

Lauki Chana Dal Sak / Bottle Gourd Chickpea Curry

  Growing up I liked only the sweet made of it; Dhudhi Kheer. Not until I reached my 30s that I realized the nutritional value it brings to the balanced meal. Apparently it helps blood pressure, sugar levels in the blood. So this particular curry has become a comfort food for me.

 Lauki carries different names in different parts of India and the world. I am listing a few here for convenience. Dudhi, Ghiya, Sorraikkai, Opo Squash, Bottle Gourd.

It’s Vegan, Gluten-Free, Diary-Free curry.

Ingredients:
1. Bottle Gourd - 1 Medium
2. Chana Dal/ Split Chickpea Lentil - 1 Cup dry
3. Onion - 1 Medium
4. Ginger - 1 Inch
5. Garlic - 3/4 Cloves
6. Curry Leaves - 5/6
7. Cumin Seeds - 1 TSP
8. Muster Seeds - 1TSP
9. Turmeric Powder - 1/2 TSP
10. Coriander Powder - 1 TBSP
11. Green Chili - 1/2
12. Amchur Powder/ Lemon Juice - 1 TBSP
13. Garam Masala - 1 TSP
14. Salt - As per your taste

Method:
1. Soak the lentil for 2 cups of water. While it soaks, start with finely shopped onion, green chilies, small pieces for gourd, shredded fresh ginger and crushed garlic.
2. Set Intant pot in sauté mode for 5 min. Add cumin seeds, muster seeds. Once they start sputtering, add garlic, ginger and curry leaves.

3. Add onion and stir it until it starts to brown.

4. Add all of the chopped gourd. 

5. Add in all the dry spices; turmeric powder, amchur powder, garam masala, coriander powder, salt. 

6. Once spices are mixed well add soaked lentil and 2.5 cups of water. 

7. Set the vent to seal. Close the lid. Set the mode to pressure cooker for 12 min. Once done, let it cool down for 10 min and do release the steam manually. The curry is ready. I garnish it with fresh cilantro to enjoy with roti or rice. 

Black Beans Soup

 Black Beans Soup is one of the favorite soups in our household. It’s packed with high protein and fresh veggies. 

 This recipe is Vegan, Gluten Free and Dairy Free.

Ingredients:

1. Black Beans - 1 Cup - dry

2. Celery - 3 Stalks

3. Onion - 1 Medium 

4. Tomato - 1 Medium 

5. Bell pepper - 1 Small - I use yellow bell pepper 

6. Carrot - 2 Medium 

7. Bay leaves - 2
8. Cumin Seeds - 1 TBSP
9. Vegetable Broth - 3 Cups 

10. Red chili powder  and salt - as per your taste
11. White Vinegar - 2 TBSP 

Method:

1. Presoak the dry beans overnight. 

2. Set Instant Pot to sauté mode for 5 min.

3. Add oil, it’s optional. Add cumin seeds, onion. Once onion change to translucent add rest of the veggies. 

4. Add presoaked beans, vegetable broth and vinegar. Close the lid of instant pot to seal the steam. Choose pressure cooker setting to be at min. If you are using dry beans without soaking then set it to 12 min 

5. Once the timer is off, let the pressure release say about 10-12 min. Open the lid of the instant pot and set it to sauté mode for 5 min. Add all red chili powder and salt. If you want you can add taco seasoning, black pepper, hot sauce also at this point. 

6. The soup will start boiling by the time the time sauté stops. Soup is ready!! You can add topping of your choice; cilantro, avocado, sour cream, tortilla chips. Here I have it with avocado with side of rosemary olive oil bread smeared with roasted garlic. 

Roasted Garlic

 Garlic is my favorite. Roasted garlic probably makes the top of the list. Oven transforms the crunchy garlic into soft, juicy goodness. You need a whole head of garlic and a couple of teaspoons of olive oil. 

Method:

1. Preheat oven at convention setting for 400 degree Fahrenheit.
2. Cut the top of garlic to expose cloves. Spread oil and loosen the cloves a little so the oil goes through.

3. Wrap the cloves in foil paper. Once oven is preheated, roast the garlic placing directly over the wired tray for 30 min. 

4. Once the roasting is done, garlic is ready. Gently open the foil paper. For one the garlic is very hot coming right out of the oven and second oil, juices may drip. And that’s the most delicious part you don’t want to lose. You can use it as a smear on bread. It tastes amazing with sour dough bread, rosemary olive oil bread or any other bread of your choice. Here I have with on rosemary olive oil bread with black beans soup. 

Green Mung Dosa/ Crepes

It’s fairly a quick Dosa/ Crepes  as it does not involve fermentation. Also it has way more less calories, starch as compared to traditional rice dosa. I make it without any oil, so comes out only 30 cal for a Dosa from one ladle of batter. It’s rich in protein as main ingredient is Green Moong Beans. Also needs only 4 ingredients that are handy in the kitchen.

It’s Vegan, Gluten Free and Dairy Free.

Ingredients:
For Batter -
1. Green Mung Beans - 1 Cup
2. Ginger - 1 inch
3. Green Thai Chili - 1
4. Salt - as per taste

For Filling:
1. Red Onion - 1/2 small
2. Tomato - 1 medium
3. Bell pepper - 1/2 - I have used red, orange, yellow bell pepper
4. Iceberg Lettuce - 1 cup shredded
5. Cilantro - handful

Optional Ingredients:
1. Spinach - 1 Cup
2.  Asefotida - 1 Pinch
3. Turmeric - 1 Pinch

Method -
1. Soak up green mung beans for 4-6 hours.

2. Drain the water. Blend the beans with ginger, salt and chili into smooth batter with little water. Batter should be a bit runny as for crepes. One of three optional ingredients or add all three while blending. 

3. Heat the griddle or non-stick pan. Spread a ladleful of batter in circle shape. Once it’s almost done, add the chopped veggies in the middle. Fold the Dosa from each side and serve with ketchup or coconut chutney or Sambar. 

Golden Milk

 Warmth of golden milk is a delight to enjoy at any time of the day through the year, especially in the winter season. It takes about 15 min to make.

 I have made this milk with almond milk, coconut milk, whole milk, fat free cow milk. In my experience, ginger and turmeric flavor takes over, giving you an opportunity to use milk of your choice.

 If used right milk, it’s Vegan, Gluten Free and Dairy Free.


Ingredients:
1. Milk - 2 cups
2. Ginger - 1 TBSP - freshly grated
3. Turmeric powder - 2 TSP
4. Sweetener - Optional - Sugar/Honey/Agave/Jaggary
5. Black pepper - A Pinch - Optional

Method:
1. Whisk all ingredients except the sweetener in a thick bottom pan or pot.

2. Bring the mixture to low boil. Keep simmering for 10 min by covering it. 

3. Strain using fine-mesh sieve into cup. Stir in sweetener of your choice or not. I use jaggary. I have one cup with coconut milk and another with almond milk. They literally look and taste the same to me. Golden Milk tastes the best when consumed while it’s hot or warm. It’s not so tasty when cold or made in advance.

Crunchy Corn

 All goodness of veggies is in this snack. It takes 10-15 min to make it. It makes tasty side dish or snack. To add to the goodness, it’s Vegan, Gluten Free and Dairy Free also.

Ingredients:
1. Corn Kernels - 2 Cups
2. Red Onion - 1/2 Small
3. Tomato - 1 Small
4. Cilantro - Handful
5. Vegetable Oil - 4 TBSP
6. Corn Flour - 4 TBSP
7. Lemon Juice - 1 TBSP
8. Chaat Masala - 1/2 TSP
9. Red Chili powder - 1/2 TSP
10. Salt - 1 TSP

Method:

1. Boil corn. Mix in corn flour and salt.

2. Heat the non stick pan with oil. Fry the mixture of corn coated with corn flour.

3. Mix in chaat masala, red chili powder and lemon juice.

4. Mix in all veggies and it’s ready!!

Southwestern Stuffed Sweet Potatoes

 If you are looking for a new recipe with the sweet potatoes, this one is perfect. Between the sweetness of sweet potatoes and spicy chipotle sauce this makes a flavorful side dish or snack. The recipe I have here is for one portions depending on the size of sweet potato. It takes about 20 mins to make. 

Ingredients:

1. Sweet Potato - 1 medium

2. Red Onion - 1/2 small

3. Tomato - 1 small

4. Cilantro - handful 

5. Chipotle Sauce - 1 TBSP

6. Sour Cream - 1 TBSP

7. Black Beans - 1/2 cup drained 

Method:

1. Clean sweet potatoes and puncture all around with a fork or paring knife.

2. Cover it in a wet paper towel and place in glass microwaveable container. On high settings microwave it for 5 min on each side. If needed add more min until it’s soft.

3. While the sweet potato is in the microwave, cut veggies finely.

4. Once soft, open the sweet potato in the middle to make a pocket. 

5. Layer black beans, veggies, sour cream,chipotle sauce and cilantro in the order. Instead of using veggies you could use California Salsa. I have used trader joe's chipotle in adobo sauce. It is Gluten Free. It’s ready to devour!!

Veggie Omelet

 Veggie Omelet is an eggless omelet, yet packed with enough proteins through chickpea flour. We like to enjoy it with tomato ketchup. It goes well for breakfast as well as quick lunch or afternoon snack. This makes it a perfect ‘Vegan Recipe’ when made with vegetable oil or no oil. It’s also Gluten Free and Dairy Free.

Ingredients:
1. Red onion - 1/2
2. Bell pepper- 1/2 small
3. Tomato - 1
4. Cilantro - handful
5. Red chili powder - 1 TBSP
6. Roasted cumin powder  - 1 TBSP
7. Chickpea Flour/ Gram flour/ Besan - 1.5 cups
7. Salt - as per taste

Method:
1. Finely chop veggie and add all spices. Set aside for 5 min. The salt will help to sweat the veggies more.

2. Fold in chickpea flour and add little water. The batter should be bit runny, similar consistency of Dosa batter.

3. Heat flat bottom nonstick pan or griddle. Pour 1 ladle full of batter on the hot griddle. Drizzle 1/2 tbsp on oil on the sides of the omelet and a little bit on the top. I make it without oil. Electric griddle and non-stick do not require any oil. Flip it to get both sides golden brown. 

For kids, you could add oil in the batter also.
One of the favored variations in our household is to top the omelet with shredded cheese.

Til Papdi / Til Chikki / Sesame Brittles

 January month is coldest of all. So warmth of Til or sesame and Gud or jaggary is welcome taste. This is a must sweet to celebrate Makar Sakrant in Maharashtra, India. Both are rich in calcium, fiber so are perfect to consume for winter. It’s the simplest three ingredient recipe. It’s been around in the family for a couple of generations so far.

Ingredients
1. Til/ white Sesame seeds - 1 cup
2. Gud/ Jaggary - 1 cup
3. Ghee/ clarified butter - 1 TBSP

Method
1. In a thick bottom pan dry roast white sesame seeds until they change color. It’s must not to roast more. Keep those aside in a open plate.
2. In the same pan, add ghee and jaggary. Keep the flame at medium. Keep stirring continuously. Jaggary will melt into bubbles.
3. At this point, test if jaggary is ready for sesame seeds. Add a drop of melted gud into a bowl of water. It should be hard as a rock on cooling.
4. If ready, fold in sesame seeds by continuing the stirring. Turn off the heat.
5. Transfer all mixture on a silicone surface and flatten it with rolling pin. I like it be 2-3 mm thick.
6. With sharp knife you can cut it in a square or diamond shape or in irregular shaped small pieces. I like it to be in a diamond shape.
7. Once cool, store in an airtight container.

Hyderabadi Khadi Dal / Red Lentil Dry curry

Hyderabadi Masoor Ki Khadi Dal/ Red Lentil Dry curry is made from red split masoor dal. It is very simple yet delicious recipe do give it try. It goes well with roti and as well rice. I used to make it in a pressure cooker but instant pot is even easy option. I have listed both methods.

Ingredients
Red split lentil - 1 cup
Onion - 1 small
Garlic - 1 TBSP
Red chili powder - 1 TSP
Ginger - 1 inch shredded
Green chili/ Thai chili - 3 small whole
Extra virgin olive oil/Safflower oil - 1/2 TBSP
Curry Leaves - handful
Water - 3 cups
Salt - as per taste

Stove Top Method -
1. In a thick bottom pan or non-stick pan add oil. Once hot add all onion. I like Julian cut onion for this recipe. Once a bit browned in 4-5 min, add ginger, garlic and red chili powder. 
2. Add lentil, water, salt and let it come to boil in 3-4 mins. 
3. Add green chili and curry leaves and cover the lid to let lethil cook, say another 5-7 min. Instead of pan you can cook use regular pressure cooker. For that only 2 whistles are enough.  Red split masoor dal is much softer so cooks faster than green, brown masoor dal or even yellow dal. Ready to serve with roti or rice.

Instant Pot Method - 
1. Set in Sauté mode for 5 min. setting. Add oil, onion. I like Julian cut onion for this recipe. Once a bit browned add ginger, garlic and red chili powder.
2. Add lentil, water, salt and pressure cook for 3 mins. Set the instant pot for automatic release.
3. Once the steam is naturally released, mostly in 10 min, open the lid. Set IP to sauté for 2 min and add green chili and curry leaves. Ready to serve with roti or rice.