Most Common & Simple Recipes

ESSENTIAL TIPS:

Read the recipe before starting and make sure all ingredients are ready.

A zester or microplane grater works great to make a ginger paste. Squeeze the ginger paste for a ginger juice to flavor your dishes.

To get rid of the burn smell, when you have burned your dal or vegetables, immediately transfer the dal or vegetables to another (uncovered) dish and place that dish over a pot of cold water.

Make sure not to reuse oil to avoid any mixing of flavors. Oil absorbs the flavor of whatever you are cooking. This is especially true if you frying foods using gram flour or spices.

Use a skimmer when you are frying as the holes that help in draining excess oil.

To boil up to six cups of milk, use a glass or corning dish and microwave. This will prevent the milk from boiling over and burning from the bottom.
When cutting vegetables to cook, make sure to cut them in equal and bite sized pieces. This allows for the vegetables to be flavored and cooked evenly.

Make sure to select the right size pan. If a pan is very small proportionally to the food you are preparing, it will be difficult to evenly cook the food.
Using a pan that is too big will cause the liquid in the food to evaporate too quickly.

The suggested heat in my recipes may vary depending on your particular stove, so use the suggested heat as a guideline.

Measuring vegetables and fruits using cup measurements can vary depending on whether raw, chopped, or cooked foods are used. For everyday purposes, it is best to approximate measurements. Remember the cup measurements are just guidelines.

Chaunk (also known as tadka or baghar) is a seasoning technique made with spices fried in oil or ghee (clear butter) and added to a dish to give it a distinctive flavor. Chaunk is added to a dish in the beginning or end. Chaunk has endless possibilities of combinations of ingredients. It is important to prepare chaunk the right way to ensure the proper release of flavor and aroma of the spices. Make sure to have all the spices ready before because the spices need to be added to the hot oil at just the right time. Mostly chaunks are comprised of cumin seeds (jeera) or mustard seeds (rai) or both. The best way to know if the oil is hot enough is to add one or two seeds in hot oil and if the seeds sizzle or pop up right away, the oil is ready. After the seeds sizzle, start adding the other spices.

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PLANNING A MENU:

Planning a menu is fun and easy. Many factors will affect your choice of menu. Are you planning a meal for only yourself, or for your family? What type of event is this? Is this a casual brunch of formal dinner? How many people have you invited? If it is a formal get-together, then for what occasion, what time of the day, and what time of year? What are the guests’ ages, and do any guests have any dietary restrictions? How long will be the get-together last? How much time do you have to prepare? Think about the variety of dishes. Think of colors, textures and complementary dishes.

If you are cooking for your family, I believe the menu should be simple. You want to make sure that the food is balanced, healthy, and delicious. A simple Indian menu will include salad, a lentil soup, a vegetable dish, yogurt and bread. The meal may be finished with fruit or a simple dessert.

For a formal get-together, if your appetizers are heavy, then the dinner should be light. If the guests will be staying longer after dinner, then you can plan for a heavier dessert. Otherwise, the dessert should be light and served just after dinner. When making appetizers, I like to make sure they are light and not a substitute for my main dishes. 

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PRESENTATION:
Now that you have spent so much time and energy in preparing the wonderful food, spend some time to ensure great presentation. Remember we eat with our eyes first. Food that is presented beautifully is more appealing and starts the meal off with a smile on everyone’s face.

It is always good to have colorful bell pepper, mint, cilantro (green coriander), fresh fruit, shredded carrots, thinly sliced ginger pieces, variety of tomatoes, and fresh spinach on hand for garnishing a main dish or salad.
For example, you can place cooked rice in the center of a colorful salad.

Don’t be afraid to experiment with unique serving dishes instead of the usual cookware. A pretty and decorative serving dish can make your food even more delicious!! 


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COCONUT-GINGER CURRY

Yield: 6 to 8 servings

Indian chef Claire Datta, one of the few women chefs in New Delhi, inspired this light, pungent vegetable curry. Claire works closely with Navdanya Foods, turning their organic products into tasty breads and cookies and breakfast cereals. This curry is a delightful medley of winter vegetables, bathed in a flavorful mixture of spices and coconut, whose scents will linger in your kitchen.

Ingredients 

6 cups hot cooked basmati rice 

4 tablespoons vegetable oil (preferably canola oil) 

1 tablespoon cumin seeds 

1½ tablespoons coriander seeds 

2 tablespoons fresh ginger, minced 

2 tablespoons garlic, crushed 

½ cup shredded unsweetened coconut 

1 15-ounce can coconut milk (low-fat or regular) 

1½ pounds waxy potatoes (red, new, or Yukon—not russet), peeled and cut into 1-inch chunks 

¾ pound winter squash, peeled and cut into 1-inch chunks 

¾ pound cauliflower, cut into 1-inch florets 

¾ pound carrots, cut into 1-inch chunks 

¾ pound green beans, trimmed and cut into 2-inch pieces 

¾ pound onion, sliced into half-moons 

1½ to 2 teaspoons salt 

2 teaspoons turmeric 

Up to ¼ cup fresh lime juice (about 2 limes) 

Crushed red pepper to taste (about 1 teaspoon) 

1½ cups frozen peas, defrosted 

Directions 

While making the curry, cook the rice. Use enough to make 6 to 8 cups (depending on the number of diners). 

To make the coconut-spice paste, heat 1 tablespoon of the oil in a medium-size skillet. Add cumin seeds, coriander seeds, and ginger, and saute over medium heat until the seeds pop (about 5 minutes). Add the garlic and shredded coconut, and saute another 2 to 3 minutes, or until coconut is lightly toasted. Transfer to a small blender or spice grinder, and add about ¼ cup of the coconut milk. Puree to a smooth paste and set aside. (You can add a little more of the coconut milk if needed to make the paste really smooth.) 

In a large pot, steam potatoes and squash together until they are slightly tender (what I would consider about half done). Add cauliflower, carrots, and green beans, and continue to steam until all vegetables are done. (Make sure the potatoes are thoroughly cooked, not al dente. The other vegetables can be slightly crisp.) Refresh under cold running water, and set in a colander to drain. 

While vegetables are steaming and draining, heat the remaining 3 tablespoons of oil in a big skillet or large pot (big enough to hold all the vegetables). Add the onion, salt, and turmeric, and saute for about 8 to 10 minutes over medium heat, or until the onion is translucent. Add the coconut-spice paste and stir together. Add the steamed vegetables, and stir until the vegetables are well coated. Pour in the remaining coconut milk (you can use the coconut milk to rinse the last of the spice mixture out of the blender, then add it all). Stir well. 

Bring to a low simmer. Cover and continue to simmer gently for 10 minutes. Add salt to taste. Add lime juice, 1 tablespoon at a time, to taste. Add thoroughly defrosted peas to top of curry, cover, and let sit for a couple of minutes to warm the peas. 

Serve hot, over basmati rice. 

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HEARTY TOMATO SOUP

The great virtue of this recipe is that something very special is created from foods that you probably have on hand most of the time. Serve with oatmeal bread and enjoy the hurrahs. This is the Tomato Soup Campbell's never dreamed of!

Ingredients 

2 tablespoons oil for sautéing 

1 clove garlic, minced 

1 onion, chopped 

1 stalk celery, chopped (optional) 

1 carrot, chopped 

2 tablespoons whole wheat flour 

1 ½ cups cooked rice (¾ cup uncooked) 

One 28-ounce can tomatoes, chopped and mashed with a spoon 

Salt to taste 

4 white peppercorns or lots of freshly ground black pepper 

1 teaspoon each oregano and basil 

3 cups hot milk 

1 tablespoon margarine 

Directions 

Heat oil in a heavy pot and sauté garlic, onion, celery and carrot until onion is translucent. 

Add flour, stirring until toasty. 

If using uncooked rice, add it with the flour and sauté, stirring, until it's a little toasty. 

Add tomatoes, salt, pepper, herbs, and cooked rice (if you are using it) and cook at least 15 minutes (about 45 minutes with raw rice; cook until rice is done). 

Remove from heat. 

For an elegant soup, puree in the blender or put through a sieve. 

Add milk and margarine and more salt and pepper if needed. 

Heat through but do not boil. 

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STUFFED EGGPLANT

Yield: 4 servings

This recipe could easily be used for stuffing either green peppers or tomatoes.

Ingredients 

1 large onion, minced 

¼ pound mushrooms, chopped 

Oil as needed 

1¼ cups raw bulgur wheat 

2½ cups water or stock 

¼ cup dry garbanzo beans, cooked 

¼ lb fresh peas, shelled 

½ teaspoon basil 

½ teaspoon oregano 

1 tablespoon parsley, chopped 

2 teaspoons salt 

½ teaspoon pepper 

1 6-oz can tomato paste 

2 cans water 

Salt and pepper 

2 eggplants, halved 

Directions 

Sauté the onion in the oil until transparent. Add the mushrooms and sauté until the onion is golden. Stir in the raw bulgur, coating each kernel with oil. Sauté the mixture until the bulgur begins to brown. Add the stock, cover, and cook until the bulgur is tender and all of the liquid is absorbed. 

Mix the cooked bulgur with the garbanzos, peas, basil, oregano, parsley, salt, and pepper. 

Remove most of the pulp from the eggplants, leaving a 1-inch-thick shell. Chop the pulp and add it to the bulgur mixture. 

Blend the tomato paste with the 2 cans water, add salt and pepper to taste, and oregano and basil if desired.  

Place eggplant halves in a large oiled baking dish, Fill each half with a generous amount of stuffing. Pour the sauce over, cover the dish, and bake at 325°F for 45 to 60 minutes. 

During the last half of baking, remove the cover from the baking dish, and baste the eggplants if necessary. 

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MULLIGATAWNY

Yield: 2 quarts

The San Francisco Ecology Center is famous for its great soups. Ed Lubin of the Center offers this one, which he says is "a favorite of our lunchtime patrons." It is delicious and easy to make. The longer it cooks, the better it tastes. 

Ingredients 

3 to 4 tablespoons margarine 

2 onions, coarsely chopped 

2 to 3 cloves of garlic 

1 carrot, chopped 

2 stalks of celery, chopped 

1 green pepper, chopped 

1 small turnip or parsnip, grated 

1 large or 2 small Pippin or other apples, cored and chopped 

1 teaspoon curry powder 

3 ounces tomato paste 

2 tablespoons parsley 

5 cups water 

2 cups cooked garbanzos (⅔ cup uncooked) or one 1-pound can, undrained 

Salt or vegetable seasoning powder to taste 

Directions 

Heat margarine in a large pot and sauté onions and garlic until onions are translucent. Add carrots, celery, green pepper, turnip, apple, curry powder, tomato paste, parsley, and water and cook for 30 minutes to 1 hour. 

Purée beans in a blender until smooth and add to soup pot, with more water if the soup is too thick. Taste for salt and spices. 

Heat through and serve or continue to simmer, the longer the better. 

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FOOD FIRST SPICY GARLIC EGGPLANT

Yield: 4 servings

Ingredients 

4 cups hot cooked brown or long-grain rice 

1 pound extra-firm tofu 

2 tablespoons sesame oil 

3 Japanese eggplants (about 12 ounces) 

2 tablespoons soy sauce 

3 tablespoons garlic black bean sauce 

3 tablespoons cornstarch 

1 cup water 

½ cup loosely packed fresh basil leaves 

1 ½ tablespoons garlic chili paste 

Directions 

Put up a pot of brown or long-grain rice (enough to make 4 cups of cooked rice if you want a cup of rice per serving) to cook while making recipe. 

Cut tofu into ½ inch size. In a medium-size skillet, heat 1 tablespoon sesame oil, add tofu and sauté until brown on all sides. Cube eggplants into ¾ inch size. In a larger skillet, heat 1 tablespoon sesame oil and add eggplant, sautéing over high heat for a couple of minutes until brown on all sides. Cover, and simmer on low heat until well-cooked (about 10 minutes). Add tofu and keep warm over low heat. 

In a small bowl, mix soy sauce, black bean sauce, cornstarch, and water. Add sauce to the eggplant and tofu. Cook over medium heat a few minutes until thickened, stirring often. If the mixture becomes too thick, add more water a little at a time. 

Wash, dry, and chop basil. Just before serving, add basil and chili paste to tofu mixture and cook over medium heat for two minutes, stirring to get nice and hot. 

Serve over rice. Pass a bottle of soy sauce in case people want extra. Serve as soon as possible, as this dish gets saltier as it sits. If you are reheating leftovers, add up to ½ cup water as needed to thin sauce. 

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CURRIED SOYBEANS AND PEANUTS 

Yield: 4 servings

An average serving has approximately 11 grams of usable protein which is 26-31% of one's daily protein allowance. 

Ingredients 

⅓ cup dry soybeans 

¼ cup roasted peanuts 

1 tablespoon curry powder 

1 apple, finely chopped 

1 onion, finely chopped 

½ teaspoon ground fresh ginger 

1-1½ cups yogurt 

Paprika 

Soy sauce 

Bay leaf 

Oil 

Directions 

HAVE READY 

Cook beans with bay leaf. 

Cook bulgur wheat with brown rice and 1 teaspoon of tarragon. 

CURRIED SOYBEANS AND PEANUTS 

Using oil, saute the onion with curry powder, chopped apple, roasted peanuts, and raisins (optional). Stir in beans, ginger, and paprika and soy sauce to taste (start with very little). 

Remove to serving dish and stir in 1-1 1/2 cups yogurt (If you stir the yogurt into the hot sauce pan, it might curdle). 

Serve over the cooked grain. 

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CHOCOLATE-ROSEMARY PUDDING WITH DARK CHOCOLATE-COVERED ESPRESSO BEANS 

Preparation time: 5 min prep + 2 hours or overnight refrigeration 

Ready in: 15 min 

Pudding with a kick!! 

Ingredients 

1 cup coconut milk, fresh (see Note) or canned 

3 tablespoons chopped fresh rosemary 

½ cup pure maple syrup 

1 teaspoon pure vanilla extract 

¼ cup unsweetened cocoa powder 

Fine sea salt 

1 box (¾ pound) Mori Nu firm silken tofu (this dessert only works with this brand because of its particular texture) 

¼ cup dark chocolate-covered espresso beans (about 24 espresso beans) (or dark chocolate-covered almonds) 

Organic rose petals, for garnish

Directions 

Combine the coconut milk and rosemary in a small saucepan over high heat. Bring to a boil, then reduce the heat to medium-high and boil for 10 minutes, stirring often. Remove from the heat and strain into a small bowl. 

Combine 3 tablespoons of the rosemary-coconut milk mixture (reserve the rest for use in another dish such as coconut rice or coconut quinoa), with the maple syrup, vanilla, cocoa powder, and ⅛ teaspoon salt in a medium saucepan. Whisk to incorporate the cocoa powder. Bring to a boil over high heat, then reduce the heat to low and simmer for 1 minute, whisking constantly. Remove from heat. 

Pour the mixture into a blender, add the tofu, and blend until smooth. Transfer to a medium bowl, add the espresso beans, and stir well. 

Cover with plastic and refrigerate to set for at least 2 hours, or overnight, before serving. 

Serve chilled in two small bowls placed on a plate surrounded by a bed of rose petals.

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SHAHI TOAST (BREAD PUDDING) 


Shahi Toast is rich bread pudding. Toasted bread covered with creamy milk known as Malai. This is delicious and easy recipe to make.

Recipe will serve 2. 

Ingredients:
3 slices of firm white bread
1-1/2 tablespoons unsalted melted butter or ghee
2 cups milk
2 tablespoons sugar
4 Green Cardamoms – shelled and the seeds crushed
1 tablespoon sliced almonds
1 tablespoon sliced pistachios

Directions:
Remove the crust from all sides of bread and butter the bread slices from both sides generously. Cut the slices in two.

Toast the bread from both sides on the skillet over medium heat until bread is toasted on both sides golden brown and crispy. Set aside.

In a heavy bottom pan boil milk over medium high heat until the milk reduces to about 1cup. After milk comes to boil this should take about 20 minutes. Wet the pan and have few spoons of water before putting the milk in pan, this will reduces the chances of milk to burn. Make sure frequently stir the milk and scrapes the sides.


Add sugar cardamom powder, half the almonds and half the pistachios. Boil for about 3 more minutes, stirring occasionally. Turn off the heat.

Assembling Shahi Toast: In serving plate arrange the bread slices; pour the milk over bread covering all sides. Notes: you may prepare the toast and milk in advance but assemble just before serving otherwise toast will become very soft.

Next garnish with remaining nuts.

Shahi Toast is ready to serve! It can be serve for breakfast or as a dessert. Any way you serve it will taste fabulous.

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LACHA PARATHA (LAYERED FLAT BREAD) 


Lacha Paratha is whole wheat layered flat bread. Lacha Paratha is a treat with any meal and can be served with any gravy base dish of your choice.

Recipe will make 3. 

Ingredients:

For Dough
1 cup whole wheat flour (atta)
1 teaspoon oil
1/2 teaspoon salt
Approx.1/2 cup water lukewarm

Also Need:
1/4 cup whole wheat flour (atta) to help rolling
Approx. 2 tablespoons oil for cooking

Directions:
In a bowl mix the flour, salt, and oil. First add about 1/3 cup of water to make dough add remaining water as needed to make smooth and pliable dough. Knead the dough on a lightly greased surface.

Cover the dough and keep aside for at least 15 minutes.

Knead the dough again before using and divide into 3 equal parts.

Take one part of the dough and press it both sides in dry flour this will help rolling, roll it into about 9” diameter or as thin you can roll. If the dough sticks to the rolling pin or rolling surface, lightly sprinkle dry whole-wheat flour on both sides of the semi-rolled paratha.

Generously spread the oil over rolled paratha about ½ teaspoon with your fingers or brush, sprinkle approx. 2 teaspoon of flour over oiled paratha and spread evenly over whole surface.

Start making pleats from one side make small pleats as there are more pleats, Paratha will have more layers.

Make it into pinwheel and press it lightly in dry flour from both sides.

Roll the pinwheel light handed into approx. 7” circle. If the dough sticks to the rolling pin or rolling surface, lightly sprinkle dry whole-wheat flour on both sides of the semi-rolled paratha.

Heat the flat skillet over medium heat, heavy skillet works the best. To check if skillet is ready sprinkle few drops of water over skillet, water should sizzle.

Place the parathe over skillet, after few seconds Paratha will start changing the color to dry look, after half a minute turn over the Paratha.

Let it cook for few seconds from other side, spread 1 teaspoon of oil over the parathe and turn it over.

Cook the Paratha from both sides pressing with spatula to light brown color.

Lacha Paratha is ready to serve it taste best hot. Serve the Paratha with any gravy based dish.

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YOGHURT RICE

Yogurt rice or curd rice is a popular South Indian dish. Yogurt Rice makes a great side dish or good for lunch box as a complete meal.

Recipe will serve 4. 

Ingredients:

1/2 cup rice
1/4 cup split moong dal (washed) available at Indian grocery store
3 cups of water
1 tablespoon oil
1-1/2 teaspoons salt
1 cup yogurt (curd or dahi)
1/4 cup shredded cucumber (kheera)
1/4 cup shredded carrots (gajar)
1 tablespoon finely chopped ginger (adrak)

For Seasoning
2 tablespoons oil
1/2 teaspoon mustard seeds (rai)
1/2 teaspoon cumin seeds (jeera)
2 whole red peppers
1 tablespoon finely chopped green pepper, adjust to taste
8-10 curry leaves available at Indian grocery store, optional
2 tablespoons chopped cilantro (hara dhania)

Directions:
Wash rice and moong dal changing water several times until the water appears clear.

Drain the rice and moong dal and put it into the saucepan. Add water, oil, ginger, and salt, and bring to a boil over high heat.

Once the water is boiling reduce the heat to low, do not cover the pan. Cook for 10-12 minutes rice and dal will be soft cover the pan and cook for about 15 minutes, or until the rice is very soft and mushy.

Mix the rice and dal whipping making them mushy; if rice is dry add little more hot water as needed. Mix should be consistency of portage.

Let the rice cool down to room temperature, add the yogurt and mix it well. Adding the yogurt to hot rice will make yogurt sour and watery. Next add cucumber, carrot and ginger and mix.

Prepare the seasoning: In a small sauce pan heat the oil over medium high heat. Add the mustard seeds and cumin seeds as seeds crack add red pepper, green chili, curry leaves and cilantro stir for about a minute. As you will add curry leaves oil will splatter, so be careful.

Turn off the heat and mix the seasoning with rice mix. Yogurt Rice is ready to serve.

Yogurt Rice is served at room temperature.

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PANEER KHEER WITH STRAWBERRY 


Paneer Kheer with Strawberry is a delightful dessert. This Paneer and strawberry dessert is a sure winner especially when you want to serve a unique paneer delicacy.

Recipe will serve 6. 

Ingredients: 

2-1/4 cup whole milk
1-1/2 cup shredded paneer
1/4 cup sugar
1 tablespoon corn starch (arrowroot)

Strawberry Topping for Garnishing
1 cup chopped strawberry
2 tablespoons sugar
1 teaspoon corn starch (arrowroot)
Few drops of lemon juice

Directions:


In a small bowl mix the corn starch with 1/4 cup of milk and set aside.

In a heavy bottom pan boil 2 cups of milk over medium high heat. Wet inside of the pan with water and put about 2 tablespoons of water before pouring the milk in a pan this prevents the burning of the milk in bottom of the pan. Stir the milk occasionally.

After milk comes to boil reduce the heat to medium and let it boil for about 10-12 minutes.

Add the corn starch and mix it well, there should no lumps, after milk comes to boil let it boil for additional 2-3 minutes

Add the sugar and shredded paneer stir and let it boil for 4-5 minutes, stir occasionally.

Paneer Kheer should have consistency of a thick batter. This should be chilled before serving.

Strawberry Topping:


In a small bowl mix corn starch with about 1 tablespoons of water and set aside.

In a small pan cook strawberry and sugar together mix it and let it come to boil. Add corn starch; mix it well after it comes to boil turn off the heat. Strawberry topping is ready. This also should be chilled before using.

For Serving:

In an individual serving bowl put about ¼ cup Paneer Kheer and top it with strawberry.

Suggestions:

You can serve this just as Paneer Kheer, while cooking don’t use corn starch and don’t garnish with strawberries. To flavor the Kheer add 1/8 teaspoon of cardamom powder and few sliced of almonds and or pistachios. Serve chilled.

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(to be continued.....)