Spiced Green Beans

Serves: 2

Ghee or a mixture of light oil and unsalted butter - 2 tbsp

Black mustard seeds - 1 tsp

Cumin seeds - 1 tsp

Crushed dried chilies - 1/2 tsp

Green beans - 1 lb, trimmed and cut into 1/4 inch pieces

Water - 1/2 cup
Ground coriander - 1 tsp
Salt - 1 tsp
Sugar - 1 tsp

1. Heat the ghee or oil-butter mixture in a large heavy-bottomed frying pan over moderate heat. When it is hot but not smoking, add the mustard seeds, cumin seeds and chilies and fry until the cumin seeds darken and the mustard seeds pop and turn gray.
2. Add the beans and stir-fry for 2-3 minutes. Pour in the water, cover tightly and cook for 10-12 minutes r until the beans are tender crisp.
3. Uncover, raise the heat and add the remaining ingredients. Raise the heat and boil until the water evaporates and the beans sizzle in the seasoned ghee or oil.

Moong Dal with Ridgegourd

Serves: 6

Moong dal - 1/3 cup

Ridge gourd - 1 cup, cut into 1/2 inch cubes

Onion - 1 small, finely chopped

Tomato - 1 medium, diced

Cumin seeds - 2 tsp

Mustard seeds - 1 tsp

Oil - 2 tbsp
Green chillies - 4, slit lengthwise
Coriander leaves - 2 tbsp, finely chopped.

1. Pressure cook the moong dal with 1 cup of water and turmeric until the dal is completely cooked.
1. Heat oil in a medium pan until it is hot but not smoking. Add the mustard seeds and wait for them to crackle. Then add the cumin seeds and fry until their colour deepens.
2. Add the green chillies to the oil, and then the onions and fry until the onions turn brownish. Then add the tomatoes, reduce the heat to medium, add water if desired and cook until the tomatoes soften.
3. Add the chopped ridge gourd and cook on medium-high while stirring occasionally until the ridge gourd is cooked well. Add the cooked dal, mix well and heat for another 1-2 minutes. Garnish with the coriander before serving.

Black-eyed Peas Curry

Legumes — a class of vegetables that includes beans, peas and lentils — are among the most versatile and nutritious foods available. Legumes are typically low in fat, contain no cholesterol, and are high in folate, potassium, iron and magnesium. They also contain beneficial fats and soluble and insoluble fiber. A good source of protein, legumes can be a healthy substitute for meat, which has more fat and cholesterol.




Serves: 6

Black Eyed Peas or Cowpeas - 1/2 cup
Onion - 1/2 cup, roughly chopped
Garlic - 2 cloves
Tomato - 1 medium, roughly chopped
Sambhar powder - 1 tbsp
Coriander - 4-5 stalks
Coconut - 1/4 cup, grated
Potato - 2 medium, cut into 1/2 inch cubes
Baby eggplant - 2 medium, cut into 1/2 inch cubes
Salt - to taste
Oil - 1 tbsp
Mustard seeds - 1 tsp
Curry leaves - 5
Turmeric - 1/4 tsp
Tamarind paste - 1/2 tsp


1. Pressure cook the black-eyed peas with 1 1/2 cups of water until the peas are completely cooked.
2. Combine together the coconut, onion, garlic, tomato, sambhar powder, coriander leaves, tamarind paste, turmeric and process in a blender or food processor until a smooth paste is formed
3. Heat oil in a thick bottomed pan until it is hot but not smoking. Add the mustard seeds and wait for them to crackle. Once the mustard seeds crackle, add curry leaves followed by the paste from the blender to the oil and heat on medium-high flame for around 5 minutes until the paste appears greasy.
4. Then add the potatoes, baby eggplant and water as desired and let it cook for around 5-8 minutes.
5. Now add the cooked peas along with the water, salt to taste and bring to boil on high flame. Then simmer for another 5 minutes.

Marmalade Cookies

These are simple butter cookies that are sweetened with marmalade instead of sugar. Us any fruit-juice-sweetened jam, jelly or preserve.

Makes: about 3 dozen

All-purpose flour - 1 1/2 cups
Baking powder - 2 tbsp
Salt - 1/2 tsp
Butter - 1/2 cup, softened
Your favourite fruit juice-sweetened marmalade, jelly, or jam
Egg - 1
Vanilla Extract - 1 tsp

1. Preheat the oven to 350 F. Line a baking sheet with parchment paper.
2. In a medium bowl combine the flour, baking powder and salt until blended
3. In a large bowl, with an electric mixer on medium-high speed, beat the butter; marmalade, jelly or jam; egg; and vanilla until blended.
4. Gradually beat in the flour mixture until blended. The dough will be streaked with marmalade.
5. Drop by teaspoonfuls onto the prepared baking sheet, at least 2" apart. Bake for 12 minutes or until golden.
6. Remove from the oven and cool on rack for 1 minute. Remove the cookies to the rack and cool completely.

Carrot Cake

This is especially good topped with Vanilla Cream Cheese Frosting

Makes: 16 pieces

All purpose flour - 1 cup
Packed brown sugar - 1/2 cup
Baking soda - 2 tsp
Baking powder - 1 tsp
Ground Cinnamon - 1 tsp
Butter - 1/2 cup
Eggs - 2
Carrots - 2 cups, shredded

1. Preheat the oven to 350 F. Grease a 8" baking pan.
2. In a large bowl, whisk together the flour, brown sugar baking soda, baking powder and cinnamon
3. In a large bowl, with an electric mixer, beat the butter and eggs until blended. Stir in the carrots and the flour mixture until blended
4. Pour into the prepared baking pan. Bake for 30 minutes or until a toothpick inserted in the center comes out clean.
5. Remove from the oven and cool on a rack for 10 minutes.Remove the cake to the rack and cool completely. Frost and cut into 16 pieces.

Mushroom and Okra Curry

This simple but delicious curry with fresh gingery mango relish is best served with plain basmati rice.

Serves: 4

Garlic cloves - 4, roughly chopped

Fresh ginger root - 1-inch piece, peeled and roughly chopped

Fresh red chillies - 1-2, seeded and chopped
Cold water - 3/4 cup
Oil - 1 tbsp
Coriander seeds - 1 tsp
Cumin seeds - 1 tsp
Green cardamom pods - 1, seeds removed and ground
Turmeric - a pinch
Tomatoes - 3 medium, chopped
Mushrooms - 2 cups (1 lb), quartered if large
Okra - 1 cup (8 oz), trimmed and cut into 1/2-inch slices
Coriander leaves - 1 tbsp, chopped

1. Place the ginger, garlic, chillies and 3 tablespoons of water in a blender or food processor and process until smooth.
2. Heat the oil in a large saucepan. Add the whole coriander and cumin seeds and allow them to sizzle in the pan for a few seconds.
3. Add the ground cumin, cardamom and turmeric and cook for about 1 minute.
4. Add the garlic paste, tomatoes and remaining water. Stir to mix, then add the mushrooms and okra. Stir again, then bring to boil. Reduce the heat, cover and simmer for 5 minutes.
5. Remove the cover turn up the heat lightly and cook for another 10-15 minutes, until the okra is tender but not soft.
6. Stir in the chopped coriander and serve with the mango relish and rice.

Cucumber Raitha

Serves: 3

Plain yogurt - 1 cup
Cucumber - 1, seeded and finely diced
Coriander leaves - 1 tbsp, finely chopped
Salt - to taste

1. In a salad bowl, whip the yogurt until it is smooth. Add the diced cucumber and chill
2. Before serving, add the salt and mix well. Garnish with coriander and serve with any spicy dish.

Variation 1: Onion-Tomato Raita
Onions and Tomatoes can be used in place of cucumber. For 1 cup plain yogurt, 1/2 onion and 1 medium sized tomato can be used.

Vegetable Pilaf

A popular light dish that makes a tasty light supper.

Serves: 4-6

Basmati rice - 2 cups

Oil - 4 tbsp

Cumin seeds - 1 tsp

Bay leaves - 4

Green cardamom pods -  8
Cloves - 8
Onion - 2 medium, finely chopped
Carrot - 2, finely diced
Thawed frozen peas - 2/3 cup
Thawed frozen corn - 2/3 cup
Cashew nut - 1/2 cup, lightly fried
Ground cumin - 1/2 tsp
salt - to taste

1. Wash the rice several changes of cold water. Put in a bowl and cover with water. Let soak for about 30 minutes.
2. Heat the oil in the pressure cooker and saute the cumin seeds for 2 minutes. Do not let the seeds burn. Add the bay leaves, cardamom and cloves and saute for another 2 minutes.
3. Add the onion and cook for 5 minutes, until softened and lightly browned.
4. Stir in the carrot and cook for 3-4 minutes.
5. Drain the rice and add to the pan together with the peas, corn and cashew nuts. Cook for 4-5 minutes over medium heat.
6. Add 4 cups water, ground cumin and salt. Bring to a boil and pressure cook for one whistle. Immediately remove from heat and let cool.
7. Once cool enough to open the pressure cooker, open and stir gently not to break the grains.
8. Turn on to a platter and fluff up before serving.

Shredded White Radishes and Diced Potatoes

Serves: 6

White poppy seeds or chopped almonds - 2 tbsp
Fresh ginger root - 1 inch, scraped and coarsely chopped
Hot green chillies - 2
Fresh coriander  3 tbsp, coarsely chopped
Ground cinnamon - 1/8 tsp
Ground cloves - 1/8 tsp
Ground nutmeg - 1/8 tsp
Water - 1/3 cup
Cumin seeds - 1 tsp
Ghee or Oil - 4 tbsp
Asafoetida - a pinch
Potatoes - 3 medium sized, peeled and cut into 1/4 inch cubes.
White radish - 2 1/2 cups, shredded
Turmeric - 1/2 tsp
Ground coriander - 2 tsp
Salt - to taste
Lemon or lime juice - 2 tsp

1. Combine the poppy seed or almonds, ginger, chillies, 1 tablespoon of the herb and ground spices with the water in a blender and process until smooth. Transfer to a small dish.
2. Heat the ghee or oil in a heavy-bottomed pan over high heat. When it is hot but not smoking, add the cumin seeds and fry till the cumin seeds darken a few shades.
3. Immediately add the asafoetida and then the potatoes. and stir-fry for 1-2 minutes. Follow with the radishes and poppy-seed-spice lend and cook quickly for 2-3 minutes. Reduce the heat slightly and add the turmeric and coriander.
4. Cook over moderately high heat, stirring almost constantly, until the potatoes are just tender. (Depending on the thickness of your pan and the source, sprinkle vegetables with water to prevent sticking)
5. Before serving, fold in the remaining fresh herb, salt and lime or lemon juice.

Dal Tadka

Toor dal - 1/2 cup
Green chillies - 2, or as desired
Red chillies - 2
Onion - 1 small, finely chopped
Oil - 1 tbsp
Mustard seeds - 1/2 tsp
Cumin seeds - 1 tsp
Coriander leaves - 2 tbsp, finely chopped
Ginger - 1/2 inch piece, grated
Lemon juice - 1 tsp

1. Wash and soak the dal in warm water for at least 30 minutes.
2. Cook the dal in a pressure cooker with turmeric until the dal is completely cooked.
3. In a medium pan, heat the oil until it is hot but not smoking. Add the mustard seeds and wait for them to crackle. Then add the cumin seeds and fry until their colour deepens.
4. Then break the red chillies and add to the oil, followed by the ginger and the green chillies. fry for about 1/2 a minute.
5. Add the onions and cook until they soften and then add the cooked dal. Mash the dal if required, mix well and cook for another 2 minutes.
6. Before serving add the lemon juice and mix well and garnish with the coriander leaves.

Dal Methi

Serves: 6

Toor dal - 1/2 cup

Methi leaves - 1/2 cup, washed and finely chopped

Green chillies - 2

Red chillies - 4

Onion - 1 small, finely chopped

Tomato - 1 small, finely chopped

Cumin seeds - 2 tsp

Mustard seeds - 1 tsp
Garlic - 2 cloves
Turmeric - a pinch
Oil - 1 tbsp

1. Wash and soak the toor dal for about 30 minutes.
2. Drain and cook the toor dal with the turmeric and about 2 cups of water in a pressure cooker until the dal is completely cooked.
3.  In a heavy bottomed pan, heat the oil until it is hot but not smoking. Add the mustard seeds and wait till they crackle. Then add the cumin seeds and wait till the colour deepens, then add the garlic and fry until they turn crisp and brownish.
4. Then break the red chillies and add followed by the green chillies and fry for about 1/2 a min. Add the onions and cook until they soften.
5. Add the tomatoes and cook until the tomatoes are soft and completely done. Add the methi leaves and cook for about 4-5 minutes until the methi leaves are cooked.
6. Now add the cooked dal, salt to taste and mix well. Cook for a minute or two.

Serve with green chillies and lemon wedges as garnishing.

Coconut Chutney

Serves: 2

Fresh Coconut - 1/2 cup, grated

Dalia split - 1/4 cup

Ginger - 1/2 inch piece, coarsely chopped

Green Chillies - 4

Tamarind - 2 tbsp

Coriander leaves - 5-6 strands

Curry leaves - 4-5

Mustard seeds - 1/4 tsp

Oil - 1/2 tsp

1. To the mixer or blender, add the coconut, dalia split, green chillies, coriander, ginger, tamarind and salt to taste. Add half to one cup of water and grind them until the ingredients are pureed. Transfer the mixture to a cup.

2. In a small pan, heat the oil, add the mustard seeds and wait for them splutter. Add the curry leaves, mix and remove the pan from heat and pour this seasoning over the pureed coconut mixture in the cup.

Aloo Sabji

Serves: 4

Potatoes - 6 medium

Onions - 2 large, sliced

Green chillies - 4, finely chopped

Peas - 1/2 cup

Oil - 2 tbsp

Chana dal - 2 tbsp

Urad dal - 2 tbsp
Mustard seeds - 1/2 tsp
Curry leaves - 6-8
Coriander - for garnishing, finely chopped

1. Pressure cook the potatoes until soft but not mush
2. Heat oil in a heavy-bottomed pan, and add the mustard seeds. Once the mustard seeds crackle, add the chana dal and urad dal and fry on medium heat until they turn uniformly brown.
3. Add the green chillies and curry leaves and after another 1/2 a min add the onions and turmeric.
4. Stir occasionally and cook until the onions are soft and turn slightly brown in colour. Add the peas and cook on medium heat.
5. Meanwhile peel the cooked potatoes, break them coarsely with your hands.
6. Once the peas are cooked add the potatoes. Add salt to taste and mix well.

Garnish with coriander and serve as a side dish with most Indian meals.

Onion Chuntey

Serves: 4

Onions - 3 large, coarsely chopped
Garlic flakes - 2
Red Chillies - 6
Tamarind paste - 1 tbsp
Salt - to taste

1. Heat oil in a pan, add onions and garlic. Break the red chillies into halves and add to the oil and shallow fry them stirring occasionally until the onions soften and turn into golden brown.
2. Wait for the onion-garlic-chillies mixture to cool before grinding them
3. Once they are at room temperature or just slightly warm, grind them together in a mixer or blender with the tamarind paste and salt.

Serve as a side dish or use in the masala dosa.

Sabudana Kheer

Serves: 2

Sabudana - 1/4 cup
Milk - 1 cup
Water - 1 cup
Sugar - 1/4 cup
Cashew, Raisins - for garnishing
Ghee or butter - 1 tbsp

1. Wash, drain the sabudana and add to milk
2. Heat the milk on high flame till it begins to boil and then reduce to low-medium and cook until the milk thickens and the sabu grains bloom into bigger and softer grains
3. Dissolve the sugar in the water and add to the milk. The sugar should be added only after the sabudana grains are fully cooked. Stir well until the contents blend together.
4. Cook on medium heat for the consistency required.
5. Toast the raisins and cashews in the ghee and set aside. Make sure the raisins plump up and the cashews obtain light brown color.

Garnish with cashews and raisins and serve warm or at room temperature.

Masala Vade

Makes : About 20

Channa Dal - 1 cup
Green Chillies - 4
Cloves - 2
Cinnamon stick - 1 inch piece
Garlic - 2 cloves
Ginger - 1/2 inch piece
Onion - 1/4 cup, finely chopped
Coriander leaves - 2 tbsp, finely chopped
Dill leaves - 2 tbsp, finely chopped
Mint leaves - 2 tbsp, finely chopped
Salt - to taste
Oil - for deep frying

1. Soak the Channa dal for at least 5-6 hours. Drain all the water.
2. In the blender or food processor, first grind the green chillies, ginger, garlic, cinnamon and cloves to a coarse paste.
3. Then add the channa dal and grind into a coarse paste with minimum or no extra water. Remove from the blender to a medium bowl.
4. To the channa dal, add the finely chopped onion, coriander leaves, dill leaves, mint leaves and salt and mix well.
5. Meanwhile heat the oil for frying to around 350 F
6. Take teaspoons full of the mixture and make flatten out into circles not more than 1/4 inch thick and drop them carefully into the oil. Do not crowd the pieces.
7. When the pieces float to the surface, turn them with tongs and cook until crispy. The crispes take time to be cooked inside, so make sure to keep the oil temperature medium-low and fry until both sides turn uniformly brown. Drain on paper towels.
8. When frying, make sure to let the oil return to its temperature between batches.

Serve hot with chutney of your choice or tomato ketchup.

Mint Coriander Chutney

Yields: 2 1/2 cups

Fresh coriander - 1 cup
Fresh mint leaves - 4 cups
Onion - 1 medium, coarsely chopped
Fresh lemon juice - 1/3 cup
Green chillies - 2, seeded
Water - 2 tbsp
Salt - to taste
Red chilli powder - to taste

1. In the food processor, blend the coriander, mint leaves, onion, lemon juice, green chillies and water until the consistency is like a ketchup
2. Season to taste with salt and red chilli powder.

Cheese and Potato Biscuits

The unusual addition of creamy mashed potato gives these whole wheat biscuits a light moist crumb and a crisp crust. A sprinkling of mature Chedar and sesame seeds adds the finishing touch.


Makes: 9

Whole wheat flour - 1 cup
Salt - 1/2 tsp
Baking powder - 4 tsp
Unsalted butter - 3 tbsp, plus extra for greasing
Eggs - 2, beaten
Low-fat milk or buttermilk - 1 1/3 cups
Cooked, Mashed Potato - 1 1/3 cup
Fresh Sage - 3 tbsp, chopped
Mature vegetarian Cheddar - 1/2 cup, grated
Sesame seeds - for sprinkling

1. Preheat the oven to 425 F. Grease a baking sheet.
2. Sift the flour, salt and baking powder into a bowl. Rub in the butter using your finger tips until the mixture resembles fine bread crumbs, then mix in half the beaten egg and all the milk or buttermilk.
3. Add the mashed potato, sage and half the Cheddar, and mix to a soft dough using your hands.
4. Turn out dough on to a floured surface and knead lightly until smooth. Roll out the dough into 3/4 inch thick, then stamp out nine biscuits using a 2 1/2-inch fluted cutter.
5. Place the biscuits on the prepared baking sheet and brush with the remaining beaten egg. Sprinkle remainder of the cheese and the sesame seeds on top and bake for 15 minutes until golden.
6. Transfer to a wire rack and leave to cool.

Variations:
- Use unbleached self-rising flour instead of whole wheat flour and baking powder, if you wish
- Fresh rosemary, basil, or thyme can be used in place of sage.

Health Benefits:
Fresh sage is thought to assist the digestion of rich food and also acts as a stimulant to the central nervous system.

Light Chocolate Cake

This easy cake is light on sugar and also admittedly light on chocolate. It contains just enough of both to make it a treat.

Makes: 16 squares

All purpose flour - 1 1/4 cups

Baking powder - 1 tsp

Baking Soda - 1/2 tsp

Salt - a pinch
Semisweet chocolate chips - 1/3 cup
Butter - 3 tbsp
Egg - 1
Packed brown sugar - 1/2 cup
Milk - 1 cup
Vanilla Extract - 1 tsp
Frosting - of your choice

1. Pre-heat the oven to 350 F. Grease a 9" baking pan.
2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a small microwave-safe bowl or measuring cup, combine the chocolate chips and butter. Microwave on high for 10-30 seconds. Stir until the chocolate is melted; let cool.
4. In a large bowl, with an electric mixer on medium speed, beat the egg, brown sugar milk, and vanilla until blended. Beat in the cooled chocolate mixture until blended.
5. Gradually beat in the flour mixture until blended
6. Pour into the prepared pan. Bake for 20 minutes or until a toothpick inserted in the center comes out clean.
7. Remove from the oven and cool on rack for 10 minutes. Remove the cake to the rack and cool completely
8. Frost and cut into 16 squares.

Vermicilli Pulao

Serves: 4

Vermicilli - 2 cups
Vegetables - 1 cup (beans, carrots, peas), diced
Juice of 1 lemon
Coriander powder - 1/2 tsp
Red Chilli powder - 1/4 tsp
Cinnamon - Clove powder - 1/4 tsp
Onion - 1 medium, chopped finely
Ginger paste - 1 tsp
Garlic paste - 1 tsp
Ghee or Oil - 4 tbsp, divided
Cashews - 8-10
Turmeric - a pinch
Water - 3 cups
Coriander leaves - finely chopped for garnishing

1. In a thick bottomed pan, fry the vermicilli with 1 tbsp of oil or ghee until it evenly browns and set aside.
2. Heat 2 tbsp of oil and add the ginger-garlic paste and saute for about 1/2 a minute and then add the onions. Stir fry until the onions turn golden brown.
3. Add the vegetables starting with beans, then the carrots and finally peas and cook until the vegetables are almost done.
4. Then add the spices - turmeric, coriander powder, red chilli powder and the cinnamon-clove powder and mix well.
5. After another minute add the water and salt. Bring water to a boil and then add the fried vermicilli.
6. Deep fry the cashews in the remaining oil until they are golden brown and add to the pulao. Add the lemon juice and mix well.

Garnish with the coriander leaves and serve hot!!

Vegetable Tempura

Makes: 3 cups

All-purpose flour - 1 cup
Egg - 1
Ice Water - 1 cup
Vegetable oil - for frying
Vegetables - 3 cups of your favourite such as carrots, eggplant, green beans, or peas, sliced into pieces no larger than 2"

1. Preheat the oven to 200 F
2. In a large bowl, whisk together the flour, egg, and ice water until blended though still lumpy.
3. In a deep saucepan or fryer, heat at least 3" of oil to 375 F, or test with a few drops of batter. The oil is ready when the batter immediately bubbles and sets.
4. Working in batches, dip a few vegetables in the batter, allowing any excess to drop off, and then place in the oil. Do not crowd the pieces.
5. When the vegetables float to the surface, turn them with tongs and cook until crispy, no longer than 6 minutes. Let drain on paper towels.
6. When frying, be sure to let the oil return to its temperature in between batches.
7. Put the drained tempura on a baking sheet and keep it warm in the oven.
8. Refrigerate leftovers and reheat them in a toaster over.

Lavish Rice and Mung Dal Bunchi Khichari

Few dishes are as visually and nutritionally well-balanced and appetizingly fragrant as bunchi khichari. Here is a main dish you can always count on for a warm reception. On the one hand, it is a full meal accompanied only by a tossed salad. On the other hand it fits into numerous larger menus, such as summer or fall holiday fare.

Serves: 6

Basmati Rice or other long-grain white rice - 1 cup

Split moong dal - 3/4 cup
Turmeric - 1/2 tsp
Water - 6 cups
Ghee or a mixture of vegetable oil and unsalted butter - 1/2 cup
Raw cashew bits or halves - 1/3 cup
Sliced Raw Almonds - 1/3 cup
Fresh or dried ribbon coconut - 1/4 cup
Raisins or Currants - 1/3 cup
Cinnamon stick - 3 inch piece
Whole cloves - 8
Cumin seeds - 1 tbsp
Whole dried red chillies - 1-2
Raw Sugar or equivalent sweetener - 2 tbsp
Asafoetida - a pinch
Fresh green peas or Frozen baby peas, defrosted - 1 cup
Salt - to taste
Butter or ghee - 2 tbsp
Coriander - 3 tbsp, coarsely chopped

1. Clean, wash, drain and soak the rice in warm water for about 10 minutes.

2. Combine the split moong dal, rice, and turmeric in a bowl sprinkle in about 1 tsp of water and stir until the mixture is coated with the turmeric.

3. Heat the ghee or oil-butter mixture in a heavy non-stick pan or directly in the pressure cooker over moderate heat. One after another, separately fry the cashew nuts, almonds, coconut and raisins until they each become golden brown. As the batches brown, remove with a slotted spoon and transfer to paper towels to drain. Mix well.

4. Increase the heat to moderately high, add the cinnamon stick, cloves, cumin seeds, red chillies and sweetener and fry until the cumin seeds darken and sweetener caramelizes and turns rich reddish-brown.

5. Drop in the asafoetida stir in the rice and dal mixture and stir-fry for 2-3 minutes. Pour in the water, mix in three-fourth of the fried nut, coconut and raisin mixture. If you are using fresh peas, add them now. Pressure cook for one whistle.

6. If you are using frozen peas, add them as soon as you are able to open the pressure cooker without leaving out too much steam and then close the lid of the cooker and let it sit for another 5-8 minutes.

7. Before serving, stir in the salt and 2 tbsp of butter or ghee.

8. Garnish the top with the remaining nut mixture and coriander.

Crispy Puffed Rice Snack with Fried Cashews and Green Peas

This dish can be made with any puffed grain - from moori sold at Indian grocery stores, to supermarket Quaker puffed rice or a health food store puffed brown rice. Serve for breakfast or a light snack

Serves: 2

Ghee or a mixture of sunflower oil and unsalted butter - 1/4 cup
Split raw peanuts - 1/3 cup
Cashew pieces - 1/3 cup
Minced fresh ginger root - 1/2 tbsp
Turmeric - 1/2 tsp
Ground coriander - 1 tsp
Ground cumin - 1 tsp
Asafoetida - a pinch
Steamed fresh peas or frozen baby peas, defrosted - 3/4 cup
Puffed rice - 2 1/2 cups
Fine popcorn salt - 1/2 tsp
Date or maple sugar - 1 tsp, optional

1. Heat the ghee or oil-butter mixture in a heavy pan over moderate heat for about 1 minute. Add the peanuts and fry until they turn golden brown. Remove with a slotted spoon and drain on paper towels.
2. Fry the cashew nut until golden brown, then remove and set aside with the peanuts
3. Drop in the minced ginger, chillies, turmeric, coriander, cumin and asafoetida, one after another in a quick succession, and fry for no more than 3-4 seconds.
4. Immediately add the peas, raise the heat to moderately high and cook for about 2 minutes.
5. Remove from heat and add the puffed rice, ad stir until it is well coated with powdered spices. Add the nuts, salt and sugar. Mix well.

Serve hot and crisp.

Curried Cabbage with Tender Whole Mung Beans

This Bengali-style cabbage dish can be cooked in ghee, mustard oil or vegetable oil, yielding , pleasantly pungent or mild flavour. Mustard oil, unlike other oils, is always heated to the smoking point, to reduce its nose-tingling flavour. You can either cook the cabbage until it is quite tender or leave it bright green, with some crunch. You could also substitute 1 1/2 cups of sprouted mung or aduki beans for the whole mung beans for a whole mung beans.

Serves: 4 or 5

Whole green mung beans - 2/3 cup, sorted and cleaned
Cumin seeds - 1 tsp
Black mustard seeds - 1 tsp
Hot green chillies - 2, sliced lengthwise into slivers, or a desired
Fresh ginger root - 1 inch piece, scraped and cut into thin julienne
Ghee or oil - 5 tbsp
Asafoetida - a pinch
Curry leaves - 10
           or Bay leaf - 1
Small green cabbage - 1 small, trimmed, cored and finely shredded
Turmeric - 1/2 tsp
Ground Coriander - 1 tbsp
Salt - to taste
Lemon juice - 2 tbsp
Maple syrup or honey - 1 tsp

1. To quick-cook the mung beans, wash well, then drop them into 2 quarts/liters of boiling water. Simmer over low heat for 2 minutes. Remove the pan from heat, cover and set aside for 1 hour.
2. Bring the water to boil again and simmer for up to 1 hour or until just tender but not broken down. Drain the beans and set aside.
2. Combine the cumin seeds, back mustard seeds, green chillies and ginger in a small dish.
3. Heat the ghee or oi in a wok or large, heavy casserole over moderately high heat.
4. When hot, drop in the spice-seed mixture and fry until the mustard seeds begin to sputter and pop.
5. Immediately drop in the asafoetida, curry leaves or bay leaf, cabbage, turmeric and coriander and cook, stirring frequently, for 10-20 minutes or until the cabbage is wilted, browned and crisp, or quite tender.
6. The cooking time will depend on the size of your pan, the quantity of cabbage, heat intensity and preferred degree of doneness.
7. In the last few minutes, add the beans, salt, lemon juice and sweetener.
8. Serve piping hot or at room temperature.

Spicy Potatoes and Cauliflower

Serves: 2

Potatoes - 4, medium
Peanut oil - 5 tbsp, divided
Ground cumin - 1 tsp
Ground coriander - 1 tsp
Turmeric - 1/4 tsp
Red chilli powder - 1/4 tsp
Fresh green chilly - 1, seeded and finely chopped
Cauliflower - 1 medium, broken into small florets
Cumin seeds - 1 tsp
Garlic cloves - 2, cut into shreds
Coriander leaves - finely chopped, for garnishing
Salt - to taste


1. Cook the potatoes in their skins in boiling water for about 20 minutes, until just tender. Drain and let cool. When cool enough to handle, peel and cut into 1-inch cubes.
2. Heat 3 tbsp of the oil in a frying pan or wok When hot, add the ground cumin coriander, turmeric, red chilli powder and chilly. Let the spices sizzle for a few seconds.
3. Add the cauliflower and about 1/4 cup of water. Cook over medium heat, stirring constantly, for 6-8 minutes. Add the potatoes and stir-fry for 2-3 minutes. Season with salt, then remove from the heat
4. Heat the remaining oil in a small frying pan. When hot, add the cumin seeds and garlic and cook until lightly browned. Pour the mixture over the vegetables.
5. Sprinkle with the chopped coriander and serve at once.

Herbed Rice with Mixed Vegetables

This is a quick and easy recipe made with fresh ginger-flavoured stock. This rice is fried with whole spices in ghee or vegetable oil, then cooked in the stock until tender. Vegetables, either fresh or frozen, are then folded into the pilaf. The whole spices are not meant to be eaten, so remove them when fluffing rice prior to serving.

Serves: 2

Basmati rice - 1 cups

Firm Ripe Tomatoes - 3 medium

Black Peppercorns - 6

Water or unsalted vegetable stock - 3/4 cup
Fresh Ginger Root - 2 tsp, scraped, finely shredded
Ghee or vegetable oil - 2tbsp
Cinnamon stick - 2 inch piece
Whole cloves - 6
Green Cardamom pods - 4 large, slightly crushed
Bay leaf - 1
Turmeric - 1/2 tsp
Salt - to taste
Mixed Vegetables(corn, peas, carrots, zucchini) - 1 cup, steamed until tender
Lemon wedges or twists - 6, for garnishing

1. Wash, drain and soak the basmati in warm water for about 10 minutes
2. Cut the tomatoes into quarters. Place the tomatoes, peppercorns, water or stock and ginger root in a small saucepan over high heat and bring to a boil.
3. Reduce the heat to low, cover and gently boil for 10-12 minutes. Remove from the heat, mash the tomatoes and force them through a strainer to remove the seeds, skins and spices.
4. Add enough water to the remaining tomato stock to make 1 3/4 cups. Set aside
5. Heat the ghee or oil in the pressure cooker over moderate heat until it is hot but not smoking. Toss in the cinnamon stick, whole cloves, cardamom, and bay leaf. Fry for just a few seconds.
6. Then pour in the rice and stir-fry for about 2 minutes.
7. Pour in the tomato stock, turmeric and salt and pressure cook for one whistle.
8. Remove from the heat, uncover and sprinkle the steamed vegetables over the rice. Cover immediately, and let the rice sit for 5 minutes to allow the fragile grain firm up.
9. Remove the cover, gently fluff the rice and mi in the vegetables.
10. Garnish each serving with a wedge or twist of lemon or lime.

Rice with Stuffed Baby Eggplant

This is a delicate, mildly seasoned rice, unique in its garnish of whole pan-fried stuffed eggplants. The special appeal of this recipe is in the tiny eggplants, only 2-3 inches long weighing about 2 ounces each. The white or purple oval types are occasionally found in Indian grocery stores or gourmet greengrocers. An alternative is the slim, 4-inch purple-black Japanese variety. The egg-plants are slit into quarters and stuffed with a mixture of pan-roasted spices chickpea flour and yogurt. Serve this scrumptious main dish rice with a fresh tossed green salad, Spicy Cauliflower with Braised Tomato, Double-Dal soup and Griddle-baked Whole Wheat Bread for a nutritious lunch or dinner.

Serves: 6

Basmati or other long-grain white rice - 1 1/2 cups
Baby oval eggplants - 5-6
Fennel Seeds - 1 tsp
Cumin seeds - 1 tsp
Coriander Seeds - 2 tbsp
Chickpea flour - 1 1/2 tbsp
Turmeric - 3/4 tsp
Red chilli powder - 1/4 tsp
Plain yogurt - 3 tbsp
Salt for eggplant - 1/3 tsp
Ghee or vegetable oil - 5 tbsp, divided
Urad dal - 1 tsp
Mustard Seeds - 1 tsp
Curry leaves - 8-10
Hot green chillies - 2. stemmed, seeded and slit
Water - 2 1/3 - 2 2/3 cups
Salt for rice - to taste
Ground black pepper for rice - to taste
Lemon or lime wedges or twists - 5-6 for garnishing
Coriander leaves - for garnishing

1. Wash, drain and soak the basmati rice in warm water for about 10 minutes.
2. Cut the eggplants lengthwise into quarters, from the round end two-thirds of the way down toward the stem, so that they can be stuffed with spices yet still remain whole.
3. Soak them in a bowl of slightly salted water for 20 minutes, then drain in a wire-mesh strainer.
4. Meanwhile, combine the fennel seeds, cumin seeds, coriander seeds and chickpea flour in a heavy frying pan and, stirring, dry-roast them over moderate low heat for about 5 minutes or until the seeds are toasted and the chickpea flour turns reddish brown.
5. Transfer the mixture to an electric coffee mill or a stone mortar and reduce to a powder.
6. Combine the roasted spices, turmeric, red chilli powder, yogurt and 1/3 tsp of salt in a small bowl and mix into a smooth paste. With a knife blade, gently smear the paste equally into the cuts in the eggplants.
7. Heat 3 tbsp of the ghee or oil in a 8-inch non-stick frying pan over low heat. Place all of the eggplants in the pan and cover with a lid and cook for about 5 minutes. Remove the lid and turn the eggplants over. Cover and cook for about 5 more minutes. Remove the lid.
8. The eggplants should be butter-soft and evenly browned. If not, turn the eggplants and let them cook for an additional few minutes. Remove and set aside in a warm oven.
9. Heat the remaining 2 tbsp of ghee or oil in the pressure cooker over moderate heat until it is hot but not smoking. Toss in the mustard seeds and wait for them to sputter. Then add the urad dal ad fry until the dal is reddish-brown.
10. Drop in the curry leaves and green chilies and fry for 2-3 seconds, following immediately with rice. Stir-fry for 2 minutes or until the rice grains glisten with ghee. Add water, salt and pepper and pressure cook for one whistle.
11. Remove the lid and fluff the rice with a fork immediately before serving. Spoon into a warmed flat serving platter and garnish the top with a ring of cooked eggplants, the lemon wedges or twists, and coriander in the center.

Spinach and Potato Frittata

Serves: 4

Canola oil - 3 tbsp, divided

Salt - to taste

Ground Black Pepper - to taste

Russet Potato - 1, thinly sliced

Yellow Onion - 1/2 medium, diced

Chopped Garlic - 2 tsp

Spinach - 10 ounce, chopped

Eggs - 4
Milk - 1 cup
Shredded Mozzarella Cheese - 1/2 cup
Non-stick Cooking spray

1. Pre-heat the oven to 450 F. Put a baking sheet into the oven to preheat.
2. In a large bowl combine 1 tbsp of canola oil, salt and pepper to taste. Add the sliced potatoes to the bowl and toss to coat.
3. Remove the baking sheet from the oven, and add the potato slices, making sure they are in a single layer.
4. Transfer to the oven and bake for 8 minutes.
5. In a skillet, heat the remaining 2 tbsp of oil over medium heat. Add the onion and saute for 2 minutes.
6. Stir in the garlic and spinach and saute for another 2 minutes.
7. In a large bowl whisk together the eggs, milk, salt and pepper to taste. Mix in the cheese and the onions-spinach mixture and set aside.
8. Spray and ovenproof skillet with non-stick cooking spray. Turn down the oven to 350 F. Remove the potatoes and add them to the skillet.
9. Pour in the egg mixture and transfer the skillet to the oven. Bake until the eggs have set about 30-35 minutes.
10. Remove from oven and let cool for 5 minutes.

Serve warm or at room temperature directly from the skillet.

Strawberry Juice with a hint of Lime

Makes - about 4 cups

Fresh Ripe Strawberries - 15
Juice of 1 lemon
Sugar - 1/2 cup

1. Slice the strawberries roughly.
2. Puree the strawberries with the sugar and lemon juice until smooth
3. Add water as you would like the consistency and run the blender again until all the contents come together.

Serve Chilled!!

Banana Bread

Makes - 12 slices

Bananas - 3 very ripe, peeled and mashed with a fork
Egg - 1
Packed Brown Sugar - 1/2 cup
Vegetable oil - 1/4 cup
Vanilla Extract - 1 tsp
All-purpose flour - 1 1/2 cups
Baking powder - 2 tsp
Baking Soda - 1/2 tsp
Ground Cinnamon - 1 tsp

1. Preheat the oven to 350 F. Grease a 9" X 5" loaf pan; set aside.
2. In a large bowl, whisk together the bananas, egg, brown sugar, oil, and vanilla just until blended.
3. Add the flour, baking powder, baking soda, and cinnamon and stir just until blended,
4. Pour into the prepared pan and bake for 45-55 minutes r until a toothpick inserted in the center comes out clean.
5. Remove from the oven and cool for 10 minutes on a wire rack. Remove the bread from the pan and let coo completely on the rack

To serve, cut into 12 slices.

Macaroni and Cheese

Serves: 4

Elbow Macaroni - 8 ounces
Butter - 1/4 cup
Flour - 1/4 cup
Salt - to taste
Black Pepper - a dash
Milk - 2 cups
Cheddar Cheese - 2 cups, shredded

1. Cook macaroni according to package directions.
2. In medium saucepan, melt butter over medium heat; stir in the flour, salt and pepper; slowly add milk.
3. Cook and stir until bubbly
4. Stir in cheese until melted
5. Drain macaroni; add to cheese sauce; stir to coat.

Crispy Cauliflower

Cauliflower is a vastly underrated vegetable, especially for children. It has a mild, some would say bland, flavour and a pleasingly soft texture. It also wonderfully absorbs spices and sauces.

Makes - about 2 cups

Cauliflower - 1/2 head, broken into small florets
Vegetable oil - 2 tbsp
Sweet paprika - 1/2 tsp
Salt - to taste

1. Wash and thoroughly dry the cauliflower with paper towels.
2. In a large skillet, heat the oil over medium-high heat and cook the cauliflower for about 6 minutes, turning once, or until lightly browned and crispy
3. Sprinkle with the paprika and season with salt

Red Kidney Beans Curry

Serves: 4

Rajma/Red Kidney Beans - 1 cup
Turmeric powder - a pinch
Onions - 1 medium, chopped
Garlic cloves - 2, grated
Ginger - 1 tsp, grated
Green Chillies - 2, finely chopped
Tomatoes - 2, finely chopped
Coriander/Daniya powder - 1/4 tsp
Red Chilli Powder - 1/2 tsp
Garam masala - 1/4 tsp
Oil - 1 tbsp
Coriander leaves - 4-5 strands

1. Soak the red kidney beans overnight. Wash and pressure cook them and keep aside.
2. Heat oil in the pan and add the ginger, garlic and green chillies and stir fry until they turn a little brownish
3. Add the onions and fry on medium heat until the onions become soft. Then add the tomatoes and cook until the tomatoes soften completely and the contents blend, around 4-5 min.
4. Add salt, turmeric powder and mix well.
5. Add the boiled red kidney beans, red chilli powder, coriander powder and stir.
6. Simmer the flame and cook until a thick gravy is formed, or until the beans are cooked completely if they weren't well cooked earlier.
7. Just before turning off the flame, add the garam masala and stir.
8. Remove from heat and garnish with coriander.

Serve hot with chappatis/rotis or rice.

No-Mayo Egg Salad

Makes about 3/4 cup

Eggs - 2
Olive Oil - 2 tbsp
Red Vine Vinegar - 1 tbsp
Chopped Chives - 1 tsp, optional
Sweet Paprika, optional

1. Put the eggs in a small saucepan with enough water to cover by 1". Bring to a boil over high heat. Reduce the heat to low and simmer for 10 minutes.
2. Imediately remove the eggs to a colander and rinse with cold water until cool. Peel the eggs in half and remove the yolks.
3. Place the yolks in a small bowl. Add the oil, vinegar, and chives, if using and mix until sooth and creamy. Dice the egg whites ad fld into the yolk mixture. Sprinkle with paprika if using.

Mashed Potatoes

Potatoes are simmered in butter, milk, and a little garlic, then mashed into a melt-in-your-mouth creaminess. When preparing mashed potatoes for infants and young toddlers, peel the potatoes first.

Makes about 2 cups

Potatoes - 3 large. unpeeled and scrubbed
Butter - 2 tbsp
Garlic - 1 clove, sliced in half
Milk - 3/4 cup

1. Cut the potatoes into large chunks. Put the potatoes in a large saucepan with enough water to cover.
2. Add the butter and garlic and bring to a boil over high heat. Reduce the heat to medium-high and continue boiling for 15 minutes or until the potatoes are tender when pierced with a fork.
3. Drain the potatoes, reserving the boiling water for mashing. Return the potatoes and garlic to the pot on the stove. Add the milk to the potatoes and cook over medium heat for 5 minutes or until heated through.
4. Remove from the heat and discard the garlic. Using a potato masher, mash the potatoes in the pot, adding some of the boiling water if needed to loosen the texture.
5. Pour the potato puree into storage containers or ice cube trays. Let cool completely before refrigerating or freezing. Store in refrigerator for up to 1 week or freeze up to 3 months.