Beet greens with garlic and toasted almonds

The beets are out in the garden, and I am begining to see little peppers and tomatoes poking their way out of the plants.

This year, I have actually planted an entire host of herbs. I got the seeds and plants from, Rosedale Nurseries. I am too nervous to post pictures until the plants stabilize further. Unlike my other half, I kill plants just by looking at them. I do enjoy their beauty and try to capture them with my camera the best I can. It brings me great delight to capture an unexpected moment in nature.

The beets are usually best roasted. I did make an interesting salad with tofu and cashew nuts that I shall post when I get a second. I did however, love this simple creation we enjoyed mid week for our dinner. The pepper adds a very nice but intense heat to this recipe, you can leave it out if you wish.

Beet greens with garlic and toasted almonds

Prep Time: 10 minutes
Cook Time: 15 minutes
Serves 4

Ingredients

1/3 cup whole almonds
1/2 cup hot water
1 tablespoon olive oil
1 tablespoon butter
3 pods of garlic, slices
1.5 teaspoon cumin seeds
1/2 cup chopped garlic scapes (optional)
1/2 jalapeno chilie, minced
4 cups finely chopped beet greens
salt to taste

Method of Preparation

1. Place the almonds in hot water and let them soak for about 10 minutes.
2. Rinse in cold water and remove the skin.
3. Chop coarsely.
4. Lightly toast the almonds, until very lightly golden and set them aside.
5. Heat the oil and the butter and add in the garlic slices, cumin and cook for about half a minute.
6. Add in the garlic scapes and the chilie and continue cooking for about another minute until the mixture is a beautiful, fragrant bubbling mass, this takes about 3 minutes. You need to keep stirring constantly.
7. Add in the beet greens and the salt and cook for another 2-3 minutes until the greens are wilted.
8. Stir in the almonds and enjoy!

Kashmiri spiced roasted vegetables

Well, this week along with the turnip greens we were blessed with some turnips, not a lot about 3 fairly large and pretty purple topped varieties.
Well, I pondered on what to do with them, I like these with lamb, however I needed to put together a vegetarian main dish and my vegetarian (sans garlic eating MIL) is visiting for the week.

I did not know whether this would work with lettuce which is the other thing that we have so much of in our garden. So finally I thought of adapting a fairly rich recipe for the oven.

I know that a lot of people avoid the oven in summer, but I have to tell you I prefer it sometimes to stove top cooking. Today it was time for the oven.

Kashmiri spiced roasted vegetables

This recipe came together very nicely and with fairly interesting results.Kashmiri Dum aloo uses small baby potatoes, that are deep fried and then cooked till dry in a nice spice base.

Here I roasted vegetables and then baked them further with the spice and yogurt sauce.

Ingredients

3 medium turnips, peeled and cubed

2 potatoes, peeled and cubed

1 cup medium sized broccoli florets

1 cup medium sized cauliflower florets

1/3 cup oil

1-2 teaspoons salt

1 tablespoon freshly grated ginger

1/8 teaspoon asafetida

2 cups low fat yogurt

1 teaspoon fennel seeds

1/2 teaspoon cloves

1 teaspoon red chili powder

Method of Preparation

1. Prick the vegetables well, until they appear porous. This is a tip I got from some recipe that Sanjeev Kapoor had suggested. It makes the vegetables crisp and helps absorb the sauce.

2. Heat the oven to 400 degrees.

3. Place the vegetables in a baking pan and drizzle with some of the oil and salt and bake for 15 minutes.

4. In the meantime, heat the remaining oil and add the ginger and asafetida and cook until the ginger is nice and crisp.

5. Add in the yogurt.

6. Grind the fennel and cloves to a powder and add in with the red chili powder and remaining salt. Bring the sauce to a simmer, it should be a fair thin sauce.

7. Pour this over the vegetables that should be nice and crisp at this time and cook for another 10 minutes, until the sauce is almost absorbed by the vegetables.

Spicy Scrambled Eggs - Cooking for one

It is strange when one gets out of the habit of something, the basic can seem complex. It has been a while since I began putting meals for just myself. The past week and I guess the next ones to come, I shall be eating lunch at home, by myself.  Sure there are sometimes leftovers but not always, so here is what I made on Tuesday.
This classic Indian style scrambled eggs have several variations, mine has to have freshly grated Parmesan cheese and I have to have it on crusty buttered crisp toast.

So there you have it,

Spicy Scrambled Eggs

Serves 2

Ingredients
2 tablespoons oil
1 red onion, finely chopped
            1 tomato, chopped
            1 teaspoon powdered cumin
            1/2 teaspoon freshly ground black pepper
            2 eggs, lightly beaten
            2 green chilies, finely chopped
            1/4 cup freshly grated Parmesan cheese
            Salt to taste
            2-3 tablespoons chopped cilantro

            Method of Preparation

            1. Heat the oil and add the onions and cook for about 3-4 minutes, until the onions are soft and they begin to sweat.
            2. Add in the tomato and cook lightly, mix in the cumin and black pepper and gently add in the eggs and cheese with the salt (a note here, the cheese is pretty salty so use additional salt with care.
            3. Gently stir in the eggs till most and just set, add in the cilantro and serve.

Spicy Crisp Coconut Salmon

This recipe is another one that was a pleasant surprise. Very simple and flavorful served on a green bed of  beans and spinach garnished with thinly slivered green chilies and scallions. The magic ingredient here - coconut oil.

 

Spicy Crisp Coconut Salmon

 

Prep Time: 20 minutes (includes time for marinating).

Cook Time: 18 minutes

Serves 4 people

 

Ingredients

 

2 tablespoons coconut oil, plus 1 additional tablespoon

1 teaspoon red chili powder

1 tablespoon ginger-garlic-green chili paste

1 teaspoon salt

4 salmon steaks (one serving size each)

3 finger green chilies - thinly chopped

1/3 cup green scallions - thinly sliced

 

Method of Preparation

 

1. Mix the 2 tablespoons of oil, red chili pepper, ginger-garlic-green chili paste and salt together and rub over the fish and set aside for about 15 minutes. (I prepare the greens and bean medley while this is happening).

2. Heat a heavy bottomed skillet well and place the extra tablespoon of oil on the skillet and coat the skillet well.

3. Add the salmon in a single layer and cook for about 5-6 minutes on each side until well browned.

4. To serve place a little of the greens and beans medley, top with a piece of salmon and garnish with the chillies and green scallions.

 

Greens and Beans Medley

 

Prep Time: 5 minutes

Cook Time: 20 minutes

Serves 4 people

 

Ingredients

 

1-2 tablespoons oil

1/2 teaspoon fennel seeds

1 teaspoon mustard seeds

1-2 dried red chilies

1 onion, cut into a dice

1 tomato

1 teaspoon salt

1 teaspoon sugar

2-3 cups of chopped fresh greens (I usually use spinach)

Juice of 1 fresh lemon

3/4 cups cooked black-eyed beans

 

Method of Preparation

 

1. Heat the oil and add the fennel seeds, mustard seeds and the dried red chilies and cook till the mustard seeds begin to crackle and pop.

2. Add in the onion and tomato, salt and sugar and mix well.

3. Mix in the greens, lemon juice and the beans and cook covered on low for about 10 minutes.

4. The mixture should be soft and have some liquid.

5. Stir well and cook till the liquid is fairly dry and serve with the fish as directed.

 

 

Masala Kala Chana - Black pepper crusted spicy chicpeas

The previous post and the next couple of posts pretty much, keep building on each other. This is very much the way I cook on an everyday basis. I have over the months tried to get to a point where I can put together a good meal most evenings without a huge to-do. I would love to spend hours in the kitchen but I have learnt that doing this actually takes away from the little time that I have on weekdays to spend with the kids. I have to also confess I am quite addicted to the night-time reading habbit that Aadi and I have together, it shall be harder for me to break out of than for him to grow out of, such are the ironies of life.

Masala Kala Chana - Black pepper crusted spicy chickpeas

Prep Time: 10 minutes
Cook Time: 20 minutes
Serves 4-6 people

Ingredients
2-3 tablespoons oil
1 teaspoon whole cumin seeds
1 onion, cut into a dice
4 tablespoons cumin-coriander ginger garlic paste
1.5 cups of cooked dark chickpeas (these chickpeas have a dark brown skin and are sold in Indian stores with the label - Kala chana)
1 teaspoon salt
1/2 tablespoon blackpeppercorns ground to a powder

To garnish

1-2 limes
1 small onion cut into slices
Lots of freshly chopped cilantro
1 teaspoon chaat masala

Method of Preparation

1. Heat the oil and add the cumin seeds and wait for them to sizzle (takes a few seconds).
2. Add in the onions and saute for 5-7 minutes, until the onions soften and begin to turn light golden. The mixture is very aromatic at this time.
3. Add in the cumin-coriander ginger garlic paste and saute for about 2-3 minutes, the paste should dry up slightly get well mixed into the onion mixture and smell fragrant.
4. Add in the salt and the chickpeas and mix well for 1-2 minutes.
5. Mix in the blackpepper and gently stir the mixture for another 2-3 minutes, the chickpeas should be fairly dry and evenly coated with the spice mixture.
6. Squeeze in the lime juice and place the chickpeas in a serving bowl.
7. Add in the onions, cilantro and the chat masala and serve.

Ps. I like to reserve about 3/4 cup of these chickpeas for my spicy chick pea salad, that I shall post next.

Two Basic spice mixes

Most weekends I like to make a little of two variations of basic spices, I often find it easier to use up my fresh ginger this way, rather than than storing it again. I tend to use some variation of these to pastes in several weeknight recipes and felt I really should jot them down.











Ginger-Garlic and Green Chili Paste

Prep Time: 10 minutes
Makes about 1/2 cup

Ingredients

1/2 pound piece of ginger root
20-30 pods of garlic
15 green finger chilies

Method of Preparation

1. Peel the ginger carefully and cut into large slices and place in the blender.
2. Add in the garlic and the chillies.
3. Pulse the mixture several times to mix up the ginger and then process till a smooth paste is formed.

Cumin-Coriander Ginger Garlic Paste

Prep Time: 15 minutes
Makes 2/3 cup of spice paste

Ingredients


1/2 pound piece of ginger root
20-30 pods of garlic
15 green finger chilies
1/3 cup coriander seeds
1/3 cup coriander seeds


Method of Preparation

1. Peel the ginger carefully and cut into large slices and place in the blender.
2. Add in the garlic and the chillies.
3. Pulse the mixture several times to mix up the ginger and then process till a smooth paste is formed.
4. Add in the cumin and coriander with a little water if needed and blend into a paste.

These mixtures can be stored in the refrigerator for about a week and used as needed.

CPR - Chili Peanut Relish

What an accronym - CPR - does that get you into action mode or what? But this is what is funny, this really tasty, full-flavored creation took me all of 15 minutes to make. I made a later variation of chicken with this, much like an Indian chimichurri chicken, believe me when I tell you, this was good. Anyhow, down to the relish.

CPR - Chili Peanut Relish

Prep/Cook Time: 15 minutes
Makes 3/4 cup

Ingredients

3/4 cup raw peanuts (shelled)
4 green finger chillies
1 small tomato
3-4 tablespoons cilantro, coarsely chopped
1 teaspoon salt
1 lime

Method of Preparation

1. Dry roast the peanuts on a skillet for 2-4  minutes, until fragrant and beginning to turn gently aromatic and gently golden brown at edges.
2. Place in the bowl of a food processor.
3. Remove the tops of the chilies and place in the same container.
4. Chop the tomato and place in the food processor with the salt and blend until the mixture is coarsely blended.
5. Remove and place in a mixing bowl.
6. Stir in the salt, cut the lime and mix in the juice and stir well.

Almost bengali tomato chutney...

Well, if people feel that they are getting deluged with recipes and blog posts, there is actually a reason. I am actually grounded from several things, including work all because of my bum shoulder... This is a crazy problem that I have been dealing with for the past over 2 years and now it has come to a head - I have 101 restrictions, including having to leave work. Is cooking and bloggin allowed, dunno about blogging -part of the don't ask don't tell policy... Well until the dr finds out, shall catch up on all those post that I wanted too...

Today as a part of class, I made this really lovely tomato chutney, well, what I really love about was,//with /really low effort, it tasted much like my mom's...

I offered it with papads, bengali wedding style and what is rare is later, I feasted on the chutney with roasted (er microwaved papads)...

So, how did I make this,

Bengali Tomato Chutney

Cook Time: 25 minutes
Makes 1 cup chutney

Ingredients

1 tablespoon oil
1.5 teaspoons panch phoron
1 tablespoon diced ginger
1-2 dried red chili
3/4 teaspoon salt
1 small can diced tomato
1/3 cup raisins
1/2 cup plus 2 tablespoons sugar
Papads or pappadums for serving

Method of Preparations

1. Heat the oil and add the panch phoron and wait till the mixture crackles.
2. Add in the ginger and the red chili and saute lightly.
3. Add in the salt and the canned tomato mixture.
4. Add in the raisins and the sugar and simmer on low heat for about 20 minutes, till the mixture is thick and fairly sticky.
5. While the chutney is cooking, cook the papads by microwaving on  for 1.5 minutes.
6. Cool the chutney slightly and serve with the papads.

Creamy Lemon Chicken Curry

A rotisserie chicken can be a pretty useful thing to bring home on a weeknight. The kids like the chicken as is, for us I need to do a little more, but nonetheless gets dinner done real quick. There are several things that I have done to dress the chicken up. This recipe is one example and I shall in time talk about others. The sauce for this chicken is simple and rich. It can be used to cook shrimp or tofu if you wish.

Creamy Lemon Chicken Curry

Prep Time: 5 minutes
Cook Time: 25 minutes
Serves: 4 people

Ingredients

2-3 tablespoons cooking oil
1 onion, cut into a dice
1 tablespoon of finely grated ginger
1 tablespoon grated fresh garlic
1 teaspoon red chili pepper flakes
1 teaspoon powdered cumin
1 teaspoon powdered coriander
1 teaspoon salt
1 large tomato, coarsely chopped
1 cup water
1 lemon
1-2 pods cardamom
1/2 cup heavy cream
1 green bell pepper, thinly sliced
1/2 cup of frozen green peas
1.5 cup cooked chicken, cut into small pieces
1-2 tablespoons chopped cilantro
Lots of freshly ground black pepper

Method of Preparation

1. Heat the oil and add the onions, garlic and ginger and cook for 5 minutes, stirring occasionally until the mixture is very fragrant, and the onions soften start turning golden on the edges.
2. Add in the red chili pepper flakes, cumin, coriander, salt and tomato and cook stirring occasionally for another 5 minutes, until the tomato is soft and mushy.
3. Place the mixtur in a blender with the water and blend until nice and smooth.
4. Return the sauce into the cooking pot. Cut the lemon and squeeze in the juice.
5. Add in the cardamoms, cream, bell peppers, peas and the chicken and simmer the mixture on low for 10 minutes.
6. Remove from the heat, stir in the cilantro and place in a serving bowl.
7. Add freshly ground black pepper and serve with rice.

All Indian Salad dressing

A meal salad for me is usually a fussy creation, especially if you are making the dressing by yourself. However the garden is now filled with all varieties of beautiful multicolored greens - mostly mesclun and romaine. Our first year trying out lettuce growing and I quite like the results! The highlight of this whole effort was the salad dressing that I created. It captures a lot of the base flavors for an essential curry. To add some meal-like substance I mixed cauliflower, nuts and fish to the salad and we ended up with quite a hearty meal.

All Indian Salad dressing

Cauliflower and fish salad with an all indian salad dressing

Prep Time: 7-8 minutes

Cook Time: 25 minutes

Serves 3-4 people

Ingredients

For the dressing

5 tablespoons olive oil

1-2 tablespoons grated ginger

4 pods of garlic

1 cup chopped scallions

1-2 minced green chilies

1/2 teaspoon powdered cumin

1/2 teaspoon powdered coriander

4 tablespoons chopped cilantro

1 teaspoon honey

4 tablespoons thick lowfat yogurt (like greek)

1 teaspoon salt

For the salad

1/2 pound fresh white fish fillets (such as mahi-mahi)

1 cup of cauliflower flowerettes

1 teaspoon coriander powder

1 teaspoon red chili powder

1 teaspoon turmeric

1 teaspoon salt

1-2 tablespoon oil

1/2 cup mixed nuts (I used walnuts and cashews)

2 cups of mixed fresh chopped greens

Method of Preparation

1. Heat 2 tablespoons of the oil and add the ginger, garlic and scallion and cook for 3-4 minutes.

2. Remove and place these in a blender bowl. Add in the remaining oil, green chilies, cumin, coriander, cilantro, honey and yogurt and the salt.

3. Blend till smooth, set aside in the refridgerator.

4. Mix the fish with half the coriander, turmeric, and salt.

5. Mix the cauliflower with the remaining coriander, turmeric and salt.

6. Heat the oil in a large flat skillet place both the cauliflower and the fish in separate sections and cook till the fish is flakey (about 4 minutes on each side). The cauliflower needs to be stirred lightly and cooked till lightly brown and soft.

7. Place the cauliflower in a large mixing bowl. Add in the nuts and the greens and mix lightly.

8. Mix in the salad dressing generously.

9. Flake the fish and stir in.

10. The salad can either be served at once or kept in the refridgerator and served when needed (it can stay for 1 hour).

My kind of fish dish

Ok, so I did post the lamb post earlier this week, I am still scared and troubled but a lot more resolved about my job decision. I had the lovely cilantro chutney, that I had made a few days back and some fresh scrod from the market.

In case, people have not realized by now, Saturdays are my day of sleeping in followed by a mad dash to get groceries and then getting a meal on the table for me and the husband, yes the kids too..

So, here is where the quick and brisk splashing it all together comes in handy.

Cilantro Chili Fish

Prep Time: 15 minutes
Cook Time: 20 minutes

Ingredients

1 pound of fresh white fish
1 teaspoon red chili powder
1 teaspoon salt
1 teaspoon turmeric
1 teaspoon cumin-coriader powder
1 lemon cut into half
1/3 cup oil
1 cup chili cilantro chutney

Method of Preparation

1. Place the fish on a plate and rub with the chili powder, salt, turmeric, cumin-coriander powder and squeeze the lemon juice and set aside for 15 minutes.
2. Heat the oil and place the fish in a single layer and cook for 8-9 minutes and turn and cook for another 9 minutes.
3. Pour the chutney over the fish and cook through.
4. Serve immediately with rice.

Decisions and pan roasted lamb

So can one survive a professional mis-step in the recession? I do not know the answer to this question yet, time and time alone will tell? I can only hope that the answer is yes...

This week, after some consideration I have decided to quit my job and focus on wrapping up the book, now called the CIT (contemporary Indian table), you knew that one.. and look for a more locationally compatible job. I have never actually taken on bet on letting go of something without another posibility on hand, but this time I am doing this, how practical is this time alone will tell.

For dinner this week, was this amazing lamb that I put together, if you like lamb like me, you should definitely give it a try...

Pan Roasted Spicy Lamb

Prep Time: 10 minutes

Cook Time: 35 minutes

Serve 2-3 people

Ingredients

2 tablespoons ginger-garlic paste

1 teaspoon salt

1 teaspoon red chili powder

1 pound lamb on the bone cut into pieces (I used shoulder lamb chops)

1/3 cup yogurt

2-3 tablepoons oil

2-3 pods cardamom

2-3 cloves

2 bay leaves

1 large onion, thinly sliced

1-2 tablespoons chopped cilantro

Method of Preparation

1. Mix the ginger-garlic paste with salt, chili powder and rub on the lamb.

2. Apply the yogurt on the lamb.

3. Heat the lamb and add the cardamom, cloves and bay leaves and cook for a few seconds.

4. Add the onions and cook for about 5 minutes, stirring lightly until the onions soften and begin to curl and turn gently brown on the edges.

5. Add the lamb and cook on low, stirring and turning occasionally from time to time. The onions gradually turn brown and melt and cling to the lamb, the yogurt evaporates and the lamb turn a beautiful brown and is fork tender. The process takes about 25 minutes.

6. Turn off the heat and stir in the cilantro.

Chili Cilantro Chutney

There are many variations of your basic chutney, a spicy fresh condiment that we use as a dipping sauce for savory snacks such as samosas, pakoras and even crackers.

I like this zippy variation, among others and its uses range way beyond the condiment stage. I like to use it as a no cook sauce for fish or even chicken. I shall tell you about this soon.

Here is how I made it in class this evening.

Chili Cilantro Chutney

Prep Time: 8 minutes
Makes 1 cup chutney

Ingredients

1 cup coarsely chopped cilantro (leaves and tender stems)
3 green chilies
1 teaspoon salt
1/2 inch peeled fresh ginger
1/2 cup buttermilk

Method of preparation

1. Place the cilantro, chilies, salt, ginger in the food processor and add the buttermilk in small amounts to process the mixture into a gently textured sauce.

2. The results described is accomplished by a food process as opposed to a blender.

3. Use as desired.

Sweet and Crunchy Eggplant

There is something interesting about playing around with everyday food, adding an ingredient or two. That is kind of what I did with this eggplant recipe that I made over the week. In essence, it is a nice and simple recipe full of the sweetness of plump raisins and addictive crunch of walnuts. I also added in some Feta cheese for good measure, and folded in some crisp garlic. All in all, it was a nice satisfying meatless dinner. I must be going through another degree of change. I am actually not missing meat when I do not cook it. I am not giving up meat or anything, I just think this is another step in appreciating the natural flavors of nature's bounty.

Anyhow, back to the eggplant.

Sweet and crunchy eggplant

Prep Time: 5 minutes
Cook Time: 25 minutes

Serves 3-4 people

Ingredients

1 medium sized eggplant
1 tablespoon butter
1 tablespoon olive or grapeseed oil
6-7 cloves of garlic, thinly sliced
1/3 coarsely crushed walnuts
1 teaspoon powdered coriander
1 teaspoon red chili pepper
1/3 cup crumbled feta cheese
1/3 cup large raisins
1 tablespoon thinly sliced black olives (optional)
1-2 teaspoons roughly torn mint leaves

Method of Preparation

1. Place the eggplant on the open flame of a gas-stove and cook turning occasionally until the eggplant is soft and the outer skin is nicely charred. Now, if you do not have a gas stove, the eggplant can be first baked and then broiled for a few minutes till the outer skin is burnt. The second method is less fussy, but it does take longer and produces a less intense smoky flavor. Remove from the heat and set aside to cool.

2. While the eggplant is cooking, in a cooking pan, place the oil and butter and cook till the butter is melted. Gently add in the sliced garlic and cook on medium heat stirring occasionally until the garlic gently turns golden.

3. Stir in the walnuts and cook for 1-2 minutes until they turn toasty. Gently remove the crisp garlic and walnuts from the oil and set aside and turn of the heat.

4. Carefully peel the outer skin of the eggplant and place the soft flesh in a bowl.

5. Turn the heat on, and in the remaining oil add in the powdered coriander and sizzle for 20-30 seconds. Add in the chili pepper and the eggplant and mash the eggplant coarsely with the spoon.

6. Stir in the feta cheese and the raisins and cook for 2-3 minutes, mixing well.

7. Stir in the olives (if using), and the reserved garlic and walnuts. Place in a serving dish and serve garnished with the mint leaves.

Well-rooted medley

This recipe is something that I had actually cobbled together last fall. It is made up of turnips and potatoes sauteed together, with some freshly grated ginger, drizzled with a nice dusting of chopped dill and cilantro. It is a perfect example of how wonderfully flavorful a few good flavors can be.

Well Rooted Medley

Prep Cook Time: 20 minutes

Serves 4 people

Ingredients

2 tablespoons oil

1 tablespoon, freshly grated ginger

4 small turnips, peeled and coarsely diced

3 potatoes, peeled and coarsely diced

1 teaspoon salt

1 teaspoon red chili powder

1 tablespoon chopped dill

1 tablespoon chopped cilantro

Method of Preparation

1. Heat the oil and add the ginger and saute lightly.

2. Add in the turnips and the potatoes and the salt and red chili powder.

3. Mix well and cover and cook on low for 10- 15 minutes, till the vegetables are soft and golden in spots.

4. Mix in the chopped dill and cilantro.

5. Enjoy!

Homey Satisfying Lentil Stew

So, there are so many variations and definations of good food, one could fill pages with the concepts.

Good food in my world changes and varies with my mood. It is fancy when I have more time and am cooking for several people, good food has a touch of fancy.

Most days however, good food for me is simple, nutritious and comforting. I always think that I am blessed in that I can get a lot of comfort from an everyday chore, something that I have do anyway - cook and feed my family..

Last night, was a friday after a long week, luckily for me I had some interesting fancy rice in the refridgerator, so I need something else to go with it, so here came this stew - yellow moong dal, brocolli, potatoes with a nice spiced drizzle of cumin and lemon.

Homey Satisfying Lentil Stew

Cook Time: 25 minutes

Serves 4 people

Ingredients

3/4 cup yellow split moong lentils

3 cups water

2 thinly sliced coins of ginger (taking a ginger root and slicing two pieces)

1/2 teaspoon turmeric

1 teaspoon garlic salt

1/2 teaspoon salt

1 small potato, peeled and chopped

1 cup of brocolli florrets

1 tomato, chopped

1 -2 green chilies slit

1 teaspoon ghee

1 tablespoon olive or grapeseed oil

1 teaspoon cumin seeds

1 lemon sliced

1-2 teaspoons chopped cilantro

Method of Preparation

1. Heat a cooking pan and dry roast the lentils for about 2-3 minutes.

2. Add the water, ginger, turmeric, salt, potato, brocolli and green chili and simmer for 20-25 minutes, until the lentils are soft, almost mushy and thick.

3. Heat the ghee and the olive and grapeseed oil in a pan and add in the cumin seeds and cook till the cumin browns nicely and smells smoky and toasty.

4. Pour over the lentils and mix in lightly.

5. Remove the seeds, and squeeze in the lemon juice into the lentils.

6. Garnish with the cilantro and serve with rice or bread.

A comforting soup

Well, time flies when you are having fun? Actually time flies, whether you want it to or not. Friday was a lovely day, although cold enough for soup. Friday and Saturday are also days, that I try to cook something respectable (read beyond my simple array of lightly spiced stir fries). Well, usually for Anshul, soup qualifies as simple food. This soup while simple,

is also quite elegant. The subtle mix of spices brings out the richness of the base. If you have some good crusty bread around, you have a good meal in a pot. (ok pot and blender).

Potato Soup with Spinach and Ginger

Prep/Cook Time: 40 minutes

Serves 3-4 people

Ingredients

3-4 tablespoons oil

2 leeks (whites and tender green parts)

1 teaspoon powdered cumin

1 inch piece of peeled, sliced ginger

3-4 medium, peeled and cubed russet potatoes

1 teaspoon salt

1 teaspoon black peppercorns

6 cups water

1 teaspoon red chili powder

2 cups of finely chopped spinach

1 cup of half and half

Cilantro and black pepper to garnish

Method of Preparation

1. Heat the oil and cook the leeks on very low heat for about 15 minutes, till the leeks are soft and lightly browned. Stir the leeks frequently, since they can burn easily.

2. Add the powder cumin, ginger, potatoes, salt, black pepper, red chili powder and water and cover and simmer the potatoes till soft and tender.

3. Stir in the spinach and cook for 1-2 minutes.

4. Cool slightly and puree the mixture in a blender with the half and half.

5. Return the soup to the fire and cook till heated through.

6. Serve in bowls, garnished with cilantro and black pepper.

Just in time - Cumin Garlic Rice

Contrary to what we might believe, even on a busy night a simple homey meal, cheers and comforts like nothing else.

I tend to reach out for my favorite spices, my parent grains and work by simle instinct. Simple basic flavors in my world are - cumin, olive oil, clarified butter (just a drizzle), steaming white basmati. The meal pretty much cooks by itself while I shower.

A simple meal of rice and lentils never fails to cheer or revive, Dal- Bhaat (bengali) as I say it or Dal Chawal (Hindi) as my husband know it is the eternal simple basic food that we know and take for granted - just like water, home, love and safety.

The past week has brought us sad news with all the devastation in Haiti. Even when this little island nation was not part of one's consciousness, you cannot help realize that world is a sadder place this week. I met a new co-worker who had lost a lot of family and cannot reach anyone. The instant simple impact of loss was so sudden and real.

A calm meal like this is probably just perfect on any occasion.

Garlic Cumin Rice

Cook Time: 25 minutes

Serves 4

Ingredients

1 tablespoon olive oil
1 teaspoon ghee
1 teaspoon cumin seeds
1 tablespoon minced garlic
1/2 teaspoon red chili powder
1 cup white basmati rice, washed and drained
1 teaspoon salt
2 cups water
1/2 cup green peas (frozen)
1/2 cup frozen corn

Method of Preparation

1. Heat the oil and the ghee and add the cumin seeds and the garlic.
2. Let this cook for 1-2 minutes until your senses are enveloped in the wonderful scent of toasted cumin and garlic.
3. Add the red chili powder and the rice and mix through.
4. Gently stir in the water and green peas and the corn.
5. Bring to a simmer and cover and cook for 16-17 minutes.
6. At this point the water should have evaporates, the rice should have absorbed all of the water and the peas and corn should be clinging around the surface.
7. Leave the rice on the heat for about 10 minutes.
8. Fluff the rice gently and to mix in the flavors and serve.

Red Lentils with Swiss Chard and Nigella seeds

Prep Time: 5 minutes
Cook Time: 20 minutes

Ingredients

3/4 cup red lentils (masuur dal)
2 cups water
1/2 teaspoon turmeric
1 teaspoon salt
1 teaspoon grated ginger (optional)
1 cup chopped swiss chard
1 tablespoon ghee
1/2 teaspoon nigella seeds
1/2 teaspoon cumin seeds

Method of Preparation

1. Place the lentils, water, turmeric, salt, ginger, swiss chard in a pot and cook for 15-20 minutes.
2. The lentils soften, turn yellow and then melt into a beautiful mush, yellow with soft flecks of green.
3. Heat the ghee and add the nigella seeds and cumin seeds and cook till the seeds sizzle.
4. Pour over the lentils and serve with the rice as desired.

Food and Our Household

Food is so essential to the fabric of our household, you can actually tell by what we are eating, what the well being of our household is like. When things are even keel, the meals are flavorful, generally healthy and something most people would enjoy.

Most of these make it to this place that I call my cyber home. Monday night, I cooked couscous with vegetables from the refrigerator - red bell pepper, mushrooms and corn kernels. Frozen and cooked with the couscous.

The shrimp was also quickly put together, but tasted really nice.

Tangy Mediterranean Shrimp

Prep Time: 45 minutes

Cook Time: 20 minutes

Serves 4

Ingredients

1/2 cup olive oil

1 tablespoon minced garlic

1 teaspoon spanish paprika

Juice of 1 lemon

1 teaspoon salt

1 pound shrimp, shelled and de-veined

2-3 tablespoons minced parsely

1-2 tablespoons butter

1 teaspoon cumin seeds

1 leek finely chopped

1/2 cup white wine

1-2 teaspoons chopped cilantro to garnish

Method of Preparation

1. Mix the olive oil, spanish paprika, lemon juice, salt and shrimp and toss well.

2. Add in the parsely and marinate the mixture for 30 minutes.

3. Heat the butter and add the cumin seeds and the leek and cook for about 5-7 minutes, until the leek is soft.

4. Add in the shrimp mixture and the wine and simmer for 5-6 mintues.

5. Stir in the cilantro and serve with rice or couscous.

Gongura Chicken - Chicken cooked in sorrel leaves!

There is always this quandry, particularly if you like to take food pictures between what looks good and tastes good...

Now in winter, I am doing what most people who conserved during summer do - I am reclaiming my refridgerator! Lots of frozen herbs, frozen chopped tomatoes, frozen tomato paste and such. The tomatoes are an interesting story, we probably had beginers luck this year, but Anshul had to do a lot of work to make sure we did not waste this years bounty! So the debate of the year (well, we still have 6 months to resolve this, is whether to plant fewer plants this year!). So among everything were these sorrel leaves called Gogura leaves - lovely bold lemony leaves. I guess I had picked them up and frozen some.

This is what I made, a nicely spiced chicken recipe that we enjoyed over saffron rice.

Gongura Chicken - Spicy Chicken in sorrel leaves

Prep Time: 10 minutes

Cook Time: 40 minutes

Serves 4

Ingredients

1 cornish hen, skinned and jointed (1.5 lbs)

1 teaspoon turmeric

1 teaspoon salt

1 teaspoon red chili powder

3-4 tablespoons oil

1 onion, very thinly sliced

1-2 cloved garlic, chopped

2-3 pods cardamom

1 stick cinnamon

1/2 teaspoon cumin powder

1/2 teaspoon coriander powder

2 tomatoes, chopped

1 cup chopped gongura or sorrell leaves

Chopped cilantro leaves to garnish

Method of Preparation

1. Rub the chicken with the salt, turmeric and chili powder and set aside.

2. Heat the oil and add the onion and cook for about 5-7 minutes, the onions, wilt soften and then turn golden brown.

3. Add the chicken, cardamom, cinnamon, cumin and coriander powder and cook stirring occasionally for 5-7 minutes.

4. Add the tomatoes and cook for another 10 minutes, until the chicken is fairly soft.

5. Add in the gongura leaves, cover and cook on low for 10 minutes, until the chicken is soft and dry and covered with cooked gongura leaves.

6. Serve with rice or chapatis!