Chana Masala

Much as I love chana masala I didn’t like the taste of the dish my cooking gave it. So I was browsing the internet for recipes of the dish and that was when I chanced upon this interesting tip – adding a teabag or a tablespoon of tea leaves to the chickpeas while they are being boiled. A bit iffy at first I tried this out and it gave a wonderful dark brown color, which made it look very appealing and as we all know we eat with our eyes first. And this time I did a better job of cooking it -- the chickpeas were soft and tender, but not mushy and the gravy was just thick enough – sticking to the peas but also enough left on the plate for mopping up with a paratha.

Ingredients:
Chickpeas / Garbanzo beans – 1 cup (soaked overnight)
Teabag – 1
Onion – 1 large (thinly sliced)
Grated ginger – 1 tbsp
Garlic – 2 cloves (minced)
Tomatoes – 1 (chopped)
Garam masala powder – ¼ tsp
Cumin-coriander powder – 1 tsp
Cumin seeds – 1 tbsp
Sugar – 1 tsp
Salt -- to taste
Turmeric – ¼ tsp
Red chili powder – 1 tsp
Cooking oil
Water – for boiling the peas
For garnish:
Lemon slices
Fresh chopped cilantro leaves
Sliced green chilies
Onion rings

Procedure:
In a large pot boil the peas with the tea bag and turmeric until tender. (You can use a pressure cooker as well. My cooker’s not big enough.) Discard the teabag. Drain the chickpeas and reserve the cooking liquid.

Heat oil in a pan, add the sugar and let it caramelize.

When sugar turns brown add the cumin seeds.

When seeds start sputtering add the garam masala powder, cumin-coriander powder and red chili powder and fry.

Next add the garlic, ginger and onion, frying the paste after each addition.

Now add the chopped tomatoes and cook until oil starts separating.

To the fried masala add the drained chickpeas and coat well with the masala.

Season with salt.

Add the cooking liquid and simmer until the gravy reaches your desired consistency.

Garnish with fresh chopped cilantro, sliced green chilies, sliced lemon and onion rings.

Serve hot with roti/naan/paratha or rice.

Note: This is a great slow cooker recipe. In that case soak the chick peas with the teabag. Fry the masala and then mix the peas well with the masala. Dump in the slow cooker and cook on low for 7-8 hours.

Alu Bhaja -- Fried Potatoes

For a backstory see Mastering the art of alu bhaja

Ingredients:
Potatoes – 5-6 (peeled and cut into long strips)
Onion – 1 large (thinly sliced)
Green chili – 3-4 (you can use more or less)
Turmeric – 1 tsp
Salt – to taste
Oil – for frying

Procedure:
Wash the potatoes in cold water and drain thoroughly.

Add a teaspoon of turmeric and season with salt. Toss the potatoes to coat well and put in a colander. Let sit for 15-20 minutes.

Meanwhile heat a pan with enough oil for frying the potatoes.

When the oil starts to ripple add the potatoes.

Turn the potatoes every now and then so that they don’t stick to the bottom. If they start sticking add a little oil.

When they are done halfway make a hollow in the middle of the pan.

Add a tbsp of oil and then throw in the onion and the green chili. Fry it for 2 minutes in the hollowed out space.

Then mix the onions with the potatoes and keep frying, turning very frequently. Be
careful not to break them.

Keep frying until the potatoes are fully cooked and the edges start to turn brown.
Remove from heat and serve.


Enjoy with rice and lentils or roti/ luchi/paratha. You can even have this as an evening snack with muri (puffed rice).

Note: You can garnish with fresh chopped cilantro. Looks nice as well as gives a fresh taste.

Chholar Daal

A special occasion like the Naboborsho (New Year) calls for a special daal like the Chholar Daal. I wonder how this daal got itself relegated to special occasions.

Ingredients:
Chhola or Chana Daal (Bengal gram) – 1 cup (soaked overnight)
Shredded coconut – 3 tbsp
Ginger paste – 1 tsp
Bay leaf -- 1
Dry red chili – 3
Cumin seeds – 2 tbsp
Ground coriander – 1 tbsp
Turmeric – 1 tsp
Salt & Sugar -- to taste
Ghee – 1 tbsp
Oil

Procedure:
Heat oil in a pan.

When oil is hot enough add the red chilies and let them turn black.

Now add the bay leaf and the cumin seeds.

When the cumin seeds have stopped sputtering add the shredded coconut and fry until the coconut starts to brown. Don’t let it brown all the way.

Now add the daal and mix well.

Next add the coriander powder, turmeric, salt and sugar.

Add water. Cover with a lid and let the daal simmer on low heat.

When daal is almost done add the ginger paste and cook until the daal is done all the way through.

Add a tbsp of ghee and serve.

Ghugni -- Pigeon Peas Curry

Ingredients:
Matar (pigeon peas) – 2 cups (soaked overnight)
Potato – 1 large (peeled and diced)
Onion – 1 large (thinly sliced)
Garlic cloves – 4 (minced)
Grated ginger – 1 tbsp
Tomato – 1 small (chopped)
Tamarind paste – 1 tbsp
Red chili powder – 1 ½ tsp
Cumin powder – 2 tsp
Garam masala powder – 1 tsp
Turmeric – 2 tsp
Salt – to taste
Sugar – to taste
Oil –
Water
For garnish:
Chopped green chilies
Lemon wedges
Chopped fresh cilantro

Procedure:
In a pan heat oil and fry the potatoes. Set aside.

In the same pan add the sugar and let it caramelize.

Now add the ginger, garlic, onion and tomatoes and fry. When the masala is cooked halfway add the turmeric, red chili powder, cumin powder and garam masala powder and continue frying until the masala is well cooked.

Now add the soaked peas and fried potatoes and mix well.

Add water, enough to cover the peas, cover with a lid and let it simmer on medium low flame.

When the peas are cooked halfway, add the tamarind paste. Mix well and cook until the peas become soft and tender.

Garnish with chopped green chilies, lemon juice and fresh cilantro.

Serve hot as a side with paratha, roti or as an evening snack.

Spicy Swiss Chard

Ingredients:
Swiss chard – 2 bunches (stems removed and leaves chopped into strips)
Garlic cloves – 2 (minced)
Red chili flakes – 1 tsp (or according to taste)
Balsamic vinegar – a splash
Grated Nutmeg – a dash
Salt – to taste
Olive oil – 1 tbsp

Procedure:
Heat oil in a skillet.

When oil is heated, add the garlic and red chili flakes until the garlic starts to turn golden brown.

Add swiss chard and toss until the chard is coated with the garlic and chili flakes.

Add a dash of grated nutmeg and cook until all the liquid evaporates and the chard is wilted.

Season with salt.

Add a splash of balsamic vinegar and serve.

Makes a great side with fish and chicken.

Spinach Raita

On our second anniversary we visited a friend in Seattle and amongst many other things she treated me to this delicious spinach raita. Here’s my take on it.

Ingredients:
Spinach – one 12 oz bag
Yogurt – ½ cup (beaten)
Salt – to taste
Sugar – to taste
Turmeric – ¼ tsp
Mustard seeds – 1 tbsp
Red chili – 2
Oil – 1 tbsp

Procedure:
Heat oil in a pan.

When it is reaches a smoking point throw in the red chilies and let it brown.

Next, add the mustard seeds. Be careful as the seeds will sputter.

Now add turmeric and let it cook out completely in the oil.

Add the cut spinach, salt and sugar and cook until the spinach is done.

Let all the water evaporate from the spinach.

Remove from heat and pour the beaten yogurt over the spinach. Mix well.

Can be served as a dip too.

Grilled vegetables

Ingredients:
Zucchini – 5-6 (cut into ½ inch slices)
Egg plant – 1 (cut into 1 inch slices)
Red bell pepper – 2 (cut into strips)
Yellow bell pepper – 2 (cut into strips)
Cherry tomatoes – 15-20
Red pearl onions – 12 (peeled and halved)
Olive oil – 3 tbsp
Salt – to taste

Procedure:
Heat a cast iron grill pan on high.

Meanwhile, put the sliced vegetables in a large bowl and drizzle the olive oil. Coat well.

When pan is heated up put the veggies in bunches and cook until they have nice grill marks on either side.

Put in a serving dish and season with salt.

Serve as a side or as a main dish on a bed of rice pilaf.

Alu Phulkopir Tarkari -- Cauliflower & Potato Curry

Ingredients:
Cauliflower – 1 head (cut into florets)
Potato – 1 medium (peeled and cut into cubes)
Tomato – 1 small (chopped)
Frozen Green peas – ½ cup (thawed)
Onion paste – 2 tbsp
Ginger paste – 1 tsp
Garlic paste – 1 tsp
Bay leaf -- 1
Chili powder – ½ tsp
Turmeric – ¾ tsp
Sugar – 1 tsp
Salt – to taste
Cooking oil
Water

Procedure:
Heat oil in a pan. When oil is heated add the potato cubes and fry them until golden brown. Drain and keep aside. In the same pan fry the cauliflower florets till golden brown. Drain and set aside.

In the same pan add the sugar. When sugar has melted and taken on a brown color, add the chili powder and turmeric and stir. Be careful not to burn. Throw in the bay leaf.

Now add the chopped tomatoes, onion, ginger and garlic paste and fry the masala paste.

When oil starts separating from the masala, add the potatoes and the cauliflower and mix well.

Add water and let cook until the vegetables are done according to your choice. I like a little bit of crunch, so I remove them from the heat when they still have a little bite in them.

Before removing from heat add the thawed green peas and mix well.

Serve hot with rice or roti. (You can add a little ghee if you like before serving.)

Zucchini Alu Posto – Zucchini with Potatoes & Poppy seed paste

Ingredients:
Zucchini – 5-6 (peeled and cubed)
Potato – 1 medium sized (peeled and cubed)
Poppy seed – 3 tbsp (ground to a paste)
Salt – to taste
Sugar - to taste
Turmeric – a pinch
Cooking oil

Procedure:
In a pan heat cooking oil. When oil is heated add the cubed potatoes and fry them.

Add water, salt and sugar and mix well.

When the potatoes are cooked halfway add the cubed zucchini and turmeric. Mix well.

When the vegetables are almost done add the poppy seed paste.

Gently stir until the water dries up and the veggies are smeared with the poppy seed paste.

Garnish with green chilies. Drizzle mustard oil and serve with roti or rice.

Green Beans with Toasted Almonds

Ingredients:
Green beans -- 1 pound
Sliced almonds -- a handful
Olive oil -- 1 tsp
Salt -- to taste

Procedure:
Toast the sliced almonds in a dry pan until they just start to brown.

In a skillet heat the olive oil. You can also use butter instead of olive oil.

Add the beans. Stir and cover with a lid and let the beans cook for a few minutes. Covering with a lid will speed up the cooking process.

When the beans start to soften up, but still have some crunch, remove lid and add salt. Mix well.

Remove from heat. Add the toasted almonds and serve. Makes a great healthy side dish.

Garlic Mushrooms

Ingredients:
Button mushrooms – 1 lb
Garlic cloves (finely chopped) – 2
Olive oil – 5 tbsp
Fresh parsley (chopped) – 3 tbsp
Lemon
Salt and Pepper -- to taste

Procedure:
Wipe the mushrooms clean and cut any large pieces into half or quarters.

Heat the oil in a heavy bottom pan.

Add the garlic and cook for a minute, or until garlic is lightly browned.

Add the mushrooms and sauté over high heat until the mushrooms have absorbed all the oil.

Reduce heat to low.

When juices from the mushrooms have come out again, increase the heat to high and sauté for 5-6 minutes, until the juices have almost evaporated.

Add a squeeze of lemon juice. Season with salt and pepper.

Stir in the parsley and cook for a minute or so.

Serve immediately. You can accompany this dish with crusty bread for mopping up the juices.