http://www.youtube.com/watch?v=B4X9cdRmD1c

Rajma chawal (kidney beans with rice) is a great combination. This is a complete meal in it self.

Serves 4.

Ingredients:

• 1 1/2 cup kidney beans (rajma)
• 1 teaspoon salt (adjust to taste)
• 2 large tomatoes
• 1 tablespoon ginger
• 1 green chili
• 3 tablespoon oil
• Generous pinch of asafetida (hing)
• 1 teaspoon cumin seeds (jeera)
• 2 tablespoon coriander powder (dhania)
• 1/2 teaspoon turmeric (haldi)
• 1/2 teaspoon red chili powder (adjust to taste)
• 1/2 teaspoon black pepper
• 1 teaspoon paprika
• 1 medium chopped tomato for garnishing

Method

1. Wash and soak the kidney beans in about six cups of water for at least 6 hours (kidney beans will be double in volume after soaking).
2. Cut the tomatoes in small pieces, green chili slice lengthwise and take out the seeds (if you prefer mild). Next blend tomatoes, green chili, and ginger and make a paste.
3. Heat the oil in pressure cooker. Test the heat by adding one cumin seed. If the seed cracks right away, the oil is ready. Add asafetida and cumin seeds, as the cumin seeds crack add tomato paste, coriander, turmeric, chili powder, black pepper, and paprika.
4. Stir-fry for 2 to 3 minutes until the oil is separating from the mixture.
5. Add kidney beans, salt, and three cups of water close the cooker. Cook on medium high heat.
6. As pressure cooker starts steaming turn the heat down to medium and cook for about 12 minutes.
7. Close the heat and wait until steam has stopped before opening the pressure cooker.
8. Kidney beans should be soft and tender. Lightly mash the kidney beans while mixing. Adjust salt, and pepper to your taste.
9. Garnish with chopped tomatoes.

Ginger relish is very handy to have in your refrigerator for spicing up many different dishes.

Ingredients:

• 1/4 cup finely chopped ginger
• 4 green chilies
• 1 teaspoon salt
• 2 tablespoon lemon juice

Method

1. Cut the green chilies lengthwise (remove the seeds if you like mild).
2. Chop the green chilies to match the size of the chopped ginger.
3. Mix ginger, chili, salt and lemon juice together and store in glass jar.
4. Before serving refrigerate the relish for 24 hours.
5. Relish can be refrigerated for about 2 weeks. Note: after a couple of days the green chilies will fade in color and will become milder in taste.

Variations

Thinly slice the green chilies and ginger about 1 inch lengthwise and mix with salt and lemon juice.

Serving suggestions

1. Mix the chopped relish with cream cheese and use as a sandwich spread.
2. Lightly spread between grilled cheese sandwiches.
3. Sprinkle over any chat.
4. Use sliced relish to garnish any dal, rice, subji with gravy.
5. The relishes’ juice can be mixed with olive oil to make a salad dressing.

http://www.youtube.com/watch?v=btY8c82RWgI

Gobhi parathas (stuffed cauliflower bread) make a great Sunday breakfast. This is my favorite paratha.

Makes 6 parathas.

Ingredients:

• Dough:
  • 1 cup whole-wheat flour
  • 1/2 cup water (Use more as needed)
  • 1/2 teaspoon of salt
• Filling:
  • 2 cup shredded cauliflower
  • 1/2 teaspoon ajwain
  • 1/2 teaspoon cumin seeds (Jeera)
  • 1 chopped green chili
  • 2 tablespoons chopped cilantro (green coriander)
  • 1/2 teaspoon salt
• Also needed:
  • 1/4 cup whole-wheat flour for rolling
  • Oil to cook

Method

Dough

1. Mix flour, salt and water together to make a soft dough (if the dough is hard add a little more water). I like mixing the dough by hand.
2. Knead the dough for a few minutes on a lightly greased surface to make a smooth and pliable dough.
3. Set the dough aside and cover with a damp cloth. Let the dough rest for at least ten minutes.

Filling

1. Mix all filling ingredients together by hand. After mixing let the filling settle for about 5 minutes. Note: Shred the cauliflower using a shredder (electric or manual). However, do not use a food processor to blend the cauliflower, as the cauliflower will become too moist and hard to work with.
2. Squeeze the cauliflower mix in order to take out as much water as possible.

Making of paratha

1. Divide the dough and cauliflower mixture into 6 equal parts.
2. Roll the dough into 3 inch diameter circles. Put the filling in the center. Seal by pulling the edges of the rolled dough together to make a ball. Proceed to make all six balls.
3. Each ball needs to settle for two minutes before rolling. Note: If you don’t wait long enough the cauliflower mixture will seep through the edges when rolling the parathas.
4. Heat the skillet on medium high. Note: An iron skillet works best. To see if the skillet is ready, put a couple of drops of water on it. If the water sizzles right away, the skillet is ready.
5. To make it easier to roll the balls, first roll them in dry whole-wheat flour.
6. Lightly press the ball on the sealed side and keep it on the topside when rolling. Roll the ball light handed in to 6 inch circles. To reduce the stickiness on the rolling pin or rolling surface, sprinkle dry whole-wheat flour on both side of the semi-rolled paratha.
7. Place the paratha over the skillet. You will see the color change and the paratha will bubble in different places.
8. Then turn the paratha over. Paratha should have golden-brown spots. Wait a few seconds and put 1 teaspoon of oil over paratha and spread the oil on the topside. Flip the paratha and lightly press the puffed areas with a spatula.
9. Flip again and press with the spatula making sure the paratha is golden-brown on both sides.
10. Cool the Parathas on a wire rack so they don’t get soggy.
11. Parathas can be kept outside wrapped in aluminum foil or a cover container for 2 days or they can be refrigerated for 5-6 days (wrapped aluminum foil). To re-heat warm on a skillet or toaster oven.

Variations

Replace cauliflower with white radish (mooli), the method remains the same.

http://www.youtube.com/watch?v=naXLBxb9dr4

This creamy corn soup with vegetables is a great starter for a summer lunch. Served hot or cold.

Serves 4.

Ingredients:

• 2 1/4 cups corn
• 1 medium tomato
• About 1 cup finely chopped cabbage
• 8 to 10 string beans
• 1 small carrot
• 1 tablespoon cornstarch
• 1 teaspoon oil
• 1/2 teaspoon cumin seeds (jeera)
• 1/2 teaspoon black pepper
• 1 teaspoon salt (adjust to taste)
• 1 teaspoon lemon juice (adjust to taste)

Method

1. Chop cabbage, carrot, and string beans into very small pieces.
2. Chop tomato in small pieces and remove the seeds. Set aside.
3. Boil the corn in about 1-1/2 cups of water until the corn is soft. Remove 1/4 cup of corn and set aside.
4. Blend the rest of the corn into a paste and strain.
5. Mix the cornstarch with 1/4 cup of water and set aside.
6. Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if seed cracks right away oil is ready.
7. Now add the cumin seeds. After the cumin seeds crack, add the carrot, cabbage, beans and 1/4 cup of water. Cook the vegetables on medium heat until they are tender.
8. Next, add the corn paste, corn, cornstarch mixture, and three cups of water to the vegetables. Bring the soup to a boil and lower the heat to medium low. Let the soup cook for another five minutes. Add the lemon juice and serve.

Suggestions

Corn soup can be refrigerated for about a week and can be frozen for months. If you have decided to freeze or refrigerate the soup hold the three cups of water you were adding. Add the water at the time ready to use the soup.

Chili pickle is a great way to spice up your food. Those who prefer mild levels of spicing might find this too hot.

Ingredients:

• 20 green Serrano chili peppers
• 2 tablespoons coriander
• 1 tablespoon fennel seeds
• 1 teaspoon fenugreek seed
• 3 teaspoons salt
• 1 teaspoon mango powder
• 1/2 teaspoon turmeric
• 1 tablespoon vinegar
• 2 tablespoons oil, mustard oil preferred

Method

1. Wash and wipe dry the green chilies. Make a vertical slit in the center of each chili.
2. Take coriander, fennel, and fenugreek seeds and grind them coarsely. Heat the oil and mix all the dry ingredients together, add vinegar and mix.
3. Fill the peppers with spice mix. Keep them in a glass jar and keep the jar in the sun for a day.
4. Chili pickle can be refrigerated for about a month.

Variation

Instead of filling the whole peppers, chop them in about 1/8-inch pieces and mix-in the same spices.

Gajar ka achar (carrot pickle) is a great condiment to serve with any meal or with sandwiches.

Ingredients:

• 5 medium carrots
• 1 1/2 teaspoon salt
• 1 1/2 teaspoon coarsely ground mustard seeds
• 1 teaspoon chili powder (adjust to taste)
• 1/2 teaspoon turmeric
• 1/8 teaspoon asafetida
• 1 tablespoon lemon juice
• 1 tablespoon mustard oil or olive oil

Method

Peel the carrots and thinly slice them about 2 inches long (should be about two cups). Wrap the sliced carrots in a dry towel, ensuring the carrots don’t have any excess water. Mix all the ingredients together with the carrots and put in a glass jar. Keep the jar in the sun for a day. Pickle is ready the next day. Pickle can be refrigerated for about two weeks.

Variations

Add sliced green chili, sliced the long way.

http://www.youtube.com/watch?v=OBUM86Q87HA

Pani puris are a great snack, served as chat and found on roadside food carts all over India. They are served filled with spicy water, chickpeas and potatoes.

Makes about 60 puris.

Ingredients:

• Pani (Spicy Water):
  • 1 cup mint leaves (Pudina)
  • 2 to 4 green chilies (adjust to taste)
  • 3 tablespoons tamarind paste (Imli)
  • 3 tablespoons lemon juice
  • 1 teaspoon black salt
  • 1 teaspoon salt (adjust to taste)
  • 1/4 teaspoon ginger powder
  • 1/8 teaspoon asafetida (Hing)
  • 1 tablespoon roasted cumin seed powder
  • 1 tablespoon sugar (adjust to taste)
  • 1/2 teaspoon black pepper
  • 4 cups water (adjust to taste)
• Puris:
  • 1/4 cup All Purpose flour (Maida or Plain Flour)
  • 3/4 cup fine Sooji (Semolina Flour)
  • 1/2 cup water (as needed)

Method

Pani (Spicy Water):
Blend everything except the water together to make a fine paste. While blending, add water as needed to blend. Taste to adjust the green chilies as they can be mild or hot. Add more lemon juice, sugar, and salt as needed to your desired taste. Remember you will be adding more water to dilute so paste should be spicier. Strain the paste using water as needed. After straining mix the paste with remaining water or adjusting to the taste. The pani (water) will taste best if refrigerated for a day.

Puris:
Mix the flour and sooji. Add water as needed to make firm dough. Knead the dough until it is pliable. Cover the dough with a damp cloth for about ten minutes.

Damp two kitchen towels, spread one damp towel over a cookie sheet or plain surface, close to where you are going to fry the puris.

Divide the dough into about 60 small balls. Keep them under a damp cloth. Start rolling each ball to about a 2-inch diameter circle. Place over a damp towel and cover with another damp towel. Do this for all 60 puris. TIP: Placing the puris between damp cloths helps the puris to puff evenly on all sides.

Heat the oil on medium high heat. Oil should be about 1 1/2 inch high in frying pan. To test the oil, put a little piece of dough in the oil. The oil is ready if the dough comes up right away and does not change color. Start frying the puris, starting first with the puri you first rolled. Put one puri in the oil and press lightly. When it puffs turn over and put another puri in the oil. Keep adding six to eight puris at a time. Fry the puris until they are golden-brown all around by turning a few times. Take the puris out and place over paper towel, so the excess oil is absorbed. TIP: When taking the puris out of the frying pan, make sure to tilt the skimmer so that the excess oil is drained before placing on the paper towel. Fry all the puris. They should be crisp and puff like a ball.

How to Serve:

Pani puris are served by making a small hole in each puri. Fill the puris with boiled and chopped potatoes, or boiled chickpeas. Finish by filling each puri with the spicy pani (water). Enjoy!

http://www.youtube.com/watch?v=b6e5lWuwlhc

Paneer Burfi is great to serve with tea or coffee, or as a dessert with any meal.

Makes about 25 pieces.

Ingredients:

• Paneer with 1/2 gallon or 8 cups of milk
• 2 slices of white bread
• 3/4 cup sugar
• 6 green cardamoms coarsely grounded
• 1/4 cup sliced almonds
• 1/2 teaspoon of butter to grease the baking pan

Method

• Check the recipe for paneer and make the paneer with whole milk or 4% milk.
• Pre heat the oven on 275 degrees. Grease the 8″ by 8″ baking pan keep aside.
• Remove the crust from all side of bread. In food processor put the bread and make breadcrumb add paneer and sugar mix it well now add cardamom and half the sliced almonds and mix just for few seconds.
• Put the mix in baking dish spread evenly and spread rest of the almonds evenly. Cover with the foil.
• Burfee should take about 30 minutes but check after about 20 minutes like you will check the cake putting the knife. Knife should come out clean. After burfee is ready leave it cover for about fifteen minutes so burfee remain moist with the steam.
• After paneer burfee comes to the room temperature cut them into your desired size and shapes.

Variations

• Add 2 tablespoons of coconut powder in the mixture while mix is still in food processor.
• You can flavor the burfee with saffron adding about 6 strand of saffron in the mixture.
• Saffron will give nice color and add to the taste.

http://www.youtube.com/watch?v=8gkor7dW6DU

Paneer is a homemade Indian cheese. Paneer is used many different ways making desserts, appetizers and main course dishes.

Ingredients:

• 8 cups (half gallon) milk
• 1/4 cup lemon Juice

Method

Mix lemon juice in half cup of hot water and put aside.

Boil the milk in a heavy bottomed pan over medium heat, stirring occasionally, making sure not to burn milk. As the milk comes to a boil, add the lemon juice gradually and stir the milk gently. The curd will start separating from the whey, turn off the heat. Once the milk fat has separated from the whey, drain the whey using a strainer line with cheesecloth, or muslin cloth.

Wrap the curds in a muslin cloth, rinse under cold water, and squeeze well. This process takes out the sourness from the lemon.

To take out the excess water, press the wrapped paneer under a heavy pan for about 1 hour.

Tips

If paneer will be used to make any dessert dish:

• The most important part of making paneer is how much water to take out from the paneer. To check if enough water is out of the paneer, take a little piece of paneer on your palm and rub with your fingers. After rubbing the paneer for about 15-20 seconds, you should be able to make a firm but smooth ball. For making sweets, paneer can be refrigerated for 1 to 2 days.
• Paneer from half-gallon milk will make about 15 to 20 rasgullas.
• I suggest 2% milk for rasgullas, rasmalai, chamcham or any other dish in that category.
• For sandaish, burfee or any other such dish use regular milk.

If paneer will be used for making main dishes:

• Press the paneer instead one hour, two hours making firmer. Cut the paneer to desired shape. Paneer can be refrigerated for a few days or kept frozen for months.

Variations

• Add salt to the paneer, if you like with your choice of spices one or more, including black pepper, roasted cumin seed, chopped green chilies, chopped cilantro (Hara Dhania) or to your taste and imagination in any combination.
• Garnish your salad with small cubes of spiced paneer. Spiced paneer makes great pakoras.

http://www.youtube.com/watch?v=fVB9B-5Zr1A

This healthy and refreshing colorful salad can brighten up any meal. Perfect for summer brunch or served with any meal.

Serves 4.

Ingredients:

• 2 cups of very finely chopped cabbage
• 2 medium seeded and finely chopped tomatoes
• 1 cup chopped cucumber
• 1 shredded carrot
• 10 minced mint leaves
• 1/4 cup yellow chana dal

Salad Dressing:

• 1 tablespoon olive oil
• 1 tablespoon vinegar
• 1 tablespoon lemon juice
• 1 tablespoon ginger juice
• 1 teaspoon salt
• 1 teaspoon sugar
• 1/2 teaspoon ground black pepper

Method

1. Soak the chana dal for at least 2 hours in lukewarm water.
2. When ready, the dal should be soft all around.
3. Drain the water from chana dal.
4. Mix the chana dal with the chopped vegetables.
5. Mix the ingredients above together to make the salad dressing.
6. Mix the salad and dressing together and let sit for about a half hour so the salad is nicely marinated.

Variations

• Substitute chana dal with split yellow moong dal or moong dal sprouts.
• You can substitute the dal with boiled corn and finely chopped bell pepper.

Suggestions

• This salad dressing can be used with any salad.
• Take out the vinegar and use this dressing with fresh fruit, adding chopped mint leaves.