Paneer with Peas, Tomatoes and Mint

Matar Paneer

This vegetarian recipe comes from the Punjab region in the north, This recipe works best if you make it ahead of time and let its subtle flavour develop as the cheese absorbs the blend of spices. It can, however, be served as soon as its ready.

Serves: 4

Frozen peas - 1 lb

     or Fresh peas - 1 1/2 lb

Fresh tomatoes - 2 cups, chopped into small chunks
Mint - 5-6 sprigs fresh, chopped finely
           or 1 tbsp dried
Coriander - 5 -6 sprigs fresh, chopped finely
Green chillies - 3 (or as desired)
Fresh ginger - 1 inch thick piece, coarsely chopped
Water - 1/4 cup
Ground coriander - 2 tsp
Red chilli powder - 1/2 tsp
Turmeric - 1/2 tsp
Paneer - 1 1/2 cups, cut into 1/2 inch cubes
Cumin seeds - 1 tsp
Mustard seeds - 1/2 tsp
Fennel seeds - 1/4 tsp
Salt - to taste
Sugar - 1 tsp
Garam Masala - 2 tsp
Vegetable Oil - 1/4 cup, divided

1. If using frozen peas, remove from the package and place in a strainer, rinse under cold water, and set aside. If using fresh peas, remove from their shells and measure 1 cup and set aside.
2. Combine together the green chillies, ginger, water, ground coriander, turmeric and grind to paste using a blender.
3. Add 2 tbsp of oil or ghee to a heavy-bottomed saucepan. Heat the oil over medium heat. Add about 1/3 of the paneer cubes and lightly fry them until they just stat to turn brown.
4. Use a slotted, metal spoon to toss them around gently to brown them evenly. Be careful not to break the cubes. Remove the cubes to a bowl and repeat this step until all the cubes are browned.
5. Add mustard seeds to the pan and wait for them to splutter. Once they are done popping add the cumin and fennel seeds and fry until their colour deepens.
6. Add another 2 tbsp of oil and then add the spice paste to the frying pan and stir well to combine. Fry the paste for about 2-3 minutes, then add the chopped tomatoes.
7. Cook for about 8-10 minutes or until the liquid has reduced by one-half.  Add the peas and bring back to boil. Add the salt and sugar, cover, reduce the heat to low.
8. If using fresh peas, cook for 15 minutes. If using frozen peas, cook for 5-7 minutes. Add the paneer cubes, gently stir to combine, and heat through for 5 minutes.
9. Remove from heat, cover the pan, and let it stand for 30 minutes to 1 hour. When ready to serve, reheat on low for 5 minutes, or until warmed through. Sprinkle garam masala, the chopped mint and coriander, and serve warm.

Garden Vegetable Stew with Coconut

Rich in history and natural beauty, Kerala is a jewel on the shore of the Arabian Sea, Aviyal is one of the specialities of this breathtaking region. Fresh vegetables, flavourful spices, and coconut are common ingredients in the dishes made along India's Spice Coast.

Serves: 6

Plum tomato - 2 small, coarsely chopped

Green Onion - 1 medium, coarsely chopped
Freshly ground cumin - 1/2 tsp

Cayenne pepper - 1 tsp, divided

Turmeric - 1/4 tsp, divided
Unsweetened coconut - 1 cup, shredded
Water - 1 1/2 cup, divided
Potato - 1 large
Carrots - 2 medium
Green beans - 1/4 lb (1 cup)
Red bell pepper - 1 small
Peas - 1 cup, fresh or frozen
Japanese eggplant - 1 small
Jalapeno or serrano peppers - 4
Salt - to taste

1. Grind to paste the tomatoes, onion, cumin, 1/2 tsp cayenne pepper, 1/8 tsp turmeric, coconut with 1/2 cup water in a blender until you have a smooth paste.
2. Cut the potatoes into 1" inch thick slices, and then cut them lengthwise into thin matchsticks or strips about 1/2 inch wide. Cut the matchsticks crosswise into sections 2 inches long. Measure 1 cup and place in a large bowl of cold water.
3. Cut the carrots into matchsticks the same size as potatoes. Measure one cup and add to the potatoes. Cut the beans into 1 1/2 inch long sections and add to the bowl.
4. Cut the bell pepper in half, remove the seeds and then cut the halves into strips 1/2 inch wide and 1 1/2 inch long. Add the bell peppers to the bowl.
5. Wash the eggplant, cut into 1-inch thick slices, and add to he bowl. If using fresh peas, add to the other vegetables now. If using frozen peas, place them in a separate bowl to be added later.
6. Cut the peppers in half, remove the seeds, and slice the peppers in half lengthwise, cut them into strips, chop them into small pieces, and add to the vegetables. Rinse, and drain the vegetables.
7. Place all the vegetables except the frozen peas in a large pot. Add the salt, remaining turmeric, remaining cayenne pepper, and remaining water. Toss gently with a spoon, to evenly coat all the ingredients.
8. Bring he pot to a boil over high heat. Once it boils, set the lid slightly ajar, lower the heat to medium-low, and boil for 5 minutes.
9. After 5 minutes, add the frozen peas, if you are using them Add the coconut paste and gently toss all the ingredients together with a spoon. Reduce the heat to simmer, place the lid slightly ajar on the pot, and simmer he vegetables for 1 minutes or until tender and cooked through.
10. If the sauce is too thick to simmer as they cook, add more water , but not more than 1/4 cup.

Spoon the finished stew onto a serving platter and serve hot. This recipe may be made ahead of time and reheated when ready to serve.

Ratatouille

Makes: 5 cups

Eggplant - 1 small
Salt - 1 tbsp
Olive oil - 2 tbsp
Zucchini - 1, thinly sliced
Green bell pepper - 1 small, thinly sliced
Onion - 1 small, thinly sliced
Crushed tomatoes - 2 medium, finely chopped or crushed
Bay leave - 1
Cooked rice - optional

1. Cut the eggplant into 1" thick slices. In a colander, toss the eggplant with the salt and let rest for 30 minutes. The bitter, dark juices of the eggplant will be drawn out. Rinse the salt off the eggplant.
2. In a large saucepan, heat the oil over medium heat and in batches, brown the eggplant. It is important to cook the eggplant slices in small batches so that they brown properly. Once all the eggplant is browned, remove to a dish.
3. In the same pan, add the zucchini and cook, stirring occasionally, for 5 minutes or until golden. Add the pepper, onion and garlic and cook, stirring occasionally, for 10 minutes or until the onion is soft and translucent.
4. Return the eggplant to the pan. Stir in the tomatoes and bay leaf. Bring to boil over high heat. Reduce the heat to low, cover and simmer, for at least 30 minutes to blend flavours.
5. Cool slightly and remove and discard the bay leaf. Serve as is or puree in a food processor to a consistency appropriate for your child.

Serve, if desired, over hot cooked rice.

Pasta with Peppers and Onions

Broiling the peppers for the simple pasta dish intensifies their natural sweetness and gives them a delicious smoky flavour

Serves: 4

Red and yellow bell peppers - 1 lb ( about 2 large ones)

Olive oil - 6 tbsp

Red onion - 1 large, thinly sliced

Garlic - 2 cloves, crushed

Fusilli or other short pasta - 14 ounces

Fresh parsley - 3 tbsp, finely chopped
Salt - to taste
Fresh ground pepper - to taste
Freshly grated Parmesan cheese - to serve

1. Place the peppers under a hot broiler and turn occasionally until they are black and blistered on all sides. Remove, place in paper bag and let sit for 5 minutes.
2. The pepper skin will remove easily. Peel the peppers. Cut into quarters, remove the stems and seeds and slice the flesh into thin strips. Bring a large pan of water to boil.
3. Heat the olive oil in a large frying pan. Add the onion and cook over moderate heat until it is translucent about 5-8 minutes. Stir in the crushed garlic and cook for 2 minutes more. Set aside.
4. Add salt and the pasta to the boiling water and cook until the pasta is tender.
5. Meanwhile, add the peppers to the onions and mix together gently. stir in about 3 tablespoons of the pasta cooking water. Season with salt and pepper. Stir in finely chopped parsley.
6. Drain the pasta. Transfer it to the pan with the vegetables and cook over moderate heat for 3-4 minutes, stirring constantly to mix the pasta into the sauce. Serve with Parmesan passed separately.

Health Benefits:
Peppers are a good source of vitamins A, C and E. Red peppers have ten times more vitamin A than green peppers.

Cooks Tip:
The large red, yellow and orange peppers are ripe and therefore usually sweeter than green peppers, and have a fuller flavour.

Rice with Eggplants, Bell Peppers and Peas

Vangibath

Serves: 6

Basmati Rice - 2 cups

Japanese Eggplant - 2 medium, cut into 1 inch long pieces, 1/4 inch in width, soak in salt water until ready to be used

Green bell pepper/Capsicum - 1, cut into 1/2 inch pieces

Peas - 1/2 cup

Tomato - 2 medium, diced

Channa dal - 2 tbsp

Urad dal - 1 tbsp

Bay leaf - 1 large

Fennel Seeds - 1 tbsp

Dry red chillies - 4

Oil - 5 tbsp

Vangibath powder - 4 tbsp

1. Wash, drain and soak the basmati rice in warm water for about 10 minutes.

2. Pressure cook the rice with 4 cups of water and 1 tbsp of oil. Once the rice is cooked, cool slightly and then fluff up to separate the grains.

3. Heat the remaining oil in a large non-stick skillet and add mustard seeds and wait for them to crackle. Once the seeds crackle, add the bay leaf and fennel seeds. After about 10 seconds, add channa dal and urad dal and fry until they turn uniformly brown.

4. Then break the red chillies and add to the oil, fry until their color deepens. Then add the tomatoes and fry for about 2 minutes.

5. Then drain the eggplants and add to the skillet followed by the capsicum/bell pepper and peas and cook until the eggplants and bell peppers are almost cooked.

6. Remove from heat, add vangibath powder and mix gently to blend the all the ingredients. Pour the eggplant mixture over the cooked rice, add salt and mix well.

Sabudana Khichadi

Serves: 4

Sabudana - 2 cups

Raw peanuts - 1/4 cup

Green chillies - 6, sliced lengthwise

Oil - 3 tbsp

Cumin seeds - 1 tbsp
Mustard seeds - 1 tsp
Salt - to taste
Coriander leaves - 2 tbsp, for garnishing
Curry leaves - 6

1. Gently wash the sabudana and soak in about 1/2 cup of water for about 8 hours. add more water as desired if the sabudana has absorbed the water.  The end result should not be soggy, so be careful while adding water.
2. Roast the peanuts on medium heat until  they are lightly brown. Cool and powder coarsely and set aside.
3. Heat oil in a frying pan on medium heat. Add mustard seeds and wait for them to splutter.
4. Once the mustard seeds splutter, add the cumin seeds and fry until the colour deepens. Then add curry leaves and green chillies and stir for abut a minute.
5. In the meanwhile, gently stir the soaked sago with a spatula so the grains are separated from each other.
6. Add the sabudana to the pan and stir gently to ensure all the ingredients combine together. Cook on a medium-high flame for another 5-6 minutes till the grains turn translucent.
7. Remove from flame and stir in the coarsely powdered peanuts.

8. Garnish with coriander/cilantro and serve hot!

Kodubale

Makes: Around 45 depending on the size

All purpose flour - 1/2 cup
Rice flour - 1 1/2 cups
Fresh coconut - 1/2 cup, grated finely
Red chilli powder - 2 tbsp
Oil - 1 tbsp
Asafoetida - 1/4 tsp
Salt - to taste
Oil - for deep frying

1. Slightly fry the coconut. Add all purpose flour and fry for a minute and remove from heat.

2. In a bowl combine together the coconut, all-purpose flour, rice flour, red chilli powder, asafoetida, salt
3. Heat 1 tbsp oil, add to the bowl and mix well.
4. Add water in batches to make a soft dough. Do not mix all the water to the flour at once, sprinkle enough to make a handful of dough at a time. The consistency should be enough to roll, but not too soggy. Heat oil in a wok or frying pan on medium flame for deep frying.

5. Take a lemon sized ball and start rolling it out on a cutting board. If the mixture is dry, the rolled rod will break. In that case, add water to the dough to make it a little softer. Remember not to put too much pressure on the semi-wet dough, but gently roll to form a smooth rod, rolling sideways to get an even thickness of the size of your little finger. When the rolled rod is about 4 inches long, slowly turn around the ends and join them to form a circle.

6. When the oil is ready, pick the rings carefully and slide them carefully into the hot oil. Fry the rings in batches until they are uniformly brown on both sides. Make sure to return the oil to the frying temperature between batches.

Malai Methi Matar

Serves: 3

Green peas - 1 cup, boiled
Cream/Malai - 1/2 cup, whipped
Methi leaves - a bunch
Cumin seeds - 1/2 tsp
Asafoetida - a pinch
Ghee or butter - 3 tsp
Salt - to taste
Cloves - 2-3
Cardamom - 1-2
Cinnamon - 1/2 stick
Onion - 1 large, sliced
Curds - 1 tsp
Sugar - 1 tsp
Cashew nuts - 1 1/2 tsp
Poppy seeds - 1 tsp
Green chillies - 2-3
Ginger - 1/2 inch piece, coarsely chopped
1. Powder the cloves, cardamom, cinnamon using a spice grinder.
2. Grind together the onion, curds, sugar, cashew nuts, poppy seeds, green chillies, and ginger.
3. Immerse the methi leaves in salted water for 5 minutes. Drain and wash well in a colander under running water. Press out to remove as much water as possible. Keep aside.
4. Heat the ghee, cumin seeds and asafoetida. Add the paste and stir fry for 2-3 minutes. Add the powdered spices. Stir and add peas, methi leaves and the cream.
5. Add the salt and boil for 2-3 minutes or until the gravy thickens. If the gravy becomes watery, sprinkle a dash of flour. If it is too thick, add a few tbsp of milk.

Spicy Cauliflower with Braised Tomato

Gobhi Tamatar Sabji

Snowy cauliflower and ripe tomatoes marry their colors and flavors over gentle heat until the cauliflower is butter-soft and the tomatoes are reduced to a seasoned glaze.

Serves: 4

Ghee or oil - 3 tbsp
Fresh ginger root - 1 inch piece, scraped and cut into thin julienne
Green chillies - 2, cored, seeded and slivered
Mustard seeds - 1/2 tsp
Cumin seeds - 1 tsp
Cauliflower - 1 large, trimmed, cored and cut into florets
Ground coriander - 1 tbsp
Turmeric - 1/4 tsp
Salt - to taste
Tomatoes - 3 medium, peeled and cut into eighths
Garam masala - 1 tsp
Fresh coriander - 3 tbsp, coarsely chopped
Butter - optional

1. Heat the ghee or oil in a large non-stick casserole or saute pan over moderate to moderately high heat. When it is hot but not smoking, drop in the mustard seeds. Wait for the mustard seeds to pop and turn gray then drop the ginger, chilies, mustard and cumin seeds.
2. Fry until the cumin seeds brown, then stir in the tomatoes. Cover and reduce the heat to low. Cook for 15-20 minutes, shaking the pan occasionally to keep the vegetables from sticking or until the cauliflower stalks just tender.
3. Uncover, raise the heat and stir-fry to evaporate all the liquid. Just before serving, sprinkle with the garam masala, fresh herb, and add a knob of butter, if desired.

Spicy Vegetable Pulao - Mummy style

Serves: 6

Basmati Rice - 2 cups

Coriander leaves - 8-10 strands

Garlic cloves - 5

Green chillies - 4

Fresh ginger root - 1 inch piece, coarsely chopped

Dried red chillies - 4

Coriander seeds - 2 tbsp

Peppercorns - 5

Cinnamon - 2 sticks

Cloves - 4

Mace (Japatre) - 1/2 inch piece

Star anise (Annanus Huva) - 1/2 star

Capers (Marat Moggu) - 2

Black Stone Flower(Kalu Huva) - 1tbsp

Fennel Seeds - 1 tbsp

Bay leaves - 4

Cardamom - 4, slit open

Oil - 4 tbsp

Beans - 1 cup, cut into inch long pieces and slit if they are thick

Carrot - 1/2 cup, cut into inch long and 1/4 inch thick pieces
Knol Khol - 1 cup, cut into inch squares, 1/4 inch thick
Cauliflower - 1 cup, broken into small florets
Peas - 1/2 cup, preferably fresh
Onion - 1 large, cut into 1/8 inch slices so that the rings remain intact
Tomato - 1 large, cut into 1/8 inch slices again without cutting the tomato through half
Mint leaves - 1/4 cup, shredded
Methi leaves - 1/4 cup, shredded
Water - 4 cups
Salt - to taste

1. Powder these coarsely - red chillies, coriander seeds, peppercorns, cinnamon, cloves, mace, star anise, and capers.

2. Grind to paste - garlic, ginger, fresh coriander, green chillies

3. Wash, drain, and soak the basmati rice in warm water for about 10 minutes.

4. Heat oil on high flame in a pressure cooker. When is it hot but not smoking, reduce the heat to medium and add the bay leaves, fennel seeds, black stone flower, and cardamom in that order one after the other. Stir for about 10 sec.

5. Add the dry powder prepared earlier. Stir fry for about 5-10 seconds and then add the paste prepared earlier and stir fry for about a minute.

6. Add the chopped herbs and stir about 1 minute. Add the onions, raise the heat to medium-high and stir-fry until the onions turn brownish. Then add the tomatoes. Mix and fry for another 2 minutes.

7. Add the knol-khol, beans, carrot in that order and mix well. Drain the rice soaked earlier and add to the cooker and fry until the rice grains glisten. Add the peas, cauliflower, salt to taste and water, mix and pressure cook for one whistle.

8. Immediately remove from heat, open the cooker as soon as possible, and fluff up the rice. Allow the rice to cool slightly so that the grains loosen.

Serve hot with raita of your choice.

Piquant Lemon Rice

Chitra-anna

Basmati Rice - 1 1/2 cup

Water - 3 cups

Salt - to taste

Oil - 4 tbsp

Mustard seeds - 1 tsp

Curry leaves - 6

Peanuts - 2 tbsp

Channa dal - 1 tbsp

Urad dal - 1 tsp

Onion - 1 medium, chopped

Turmeric - 1/4 tsp

Green chillies - 3, finely chopped

Lemon juice - 4 tbsp

Coriander leaves - 1 tbsp, finely chopped

1. Cook the basmati rice with the water and 1/2 tbsp of oil in a pressure cooker until done. Once done, remove from the cooker and fluff up to let it cool

2. Heat oil in a heavy-bottomed pan until it is hot but not smoking, add the mustard seeds and wait for them to crackle. Then add the curry leaves, wait for them to sizzle and immediately add the peanuts.

3. Fry the peanuts until they slightly change colour, immediately add the channa dal and urad dal, reduce the heat to low and fry for about a minute until the dals and the groundnut all are uniformly golden brown.

4. Add the green chillies, stir and then add the onions and turmeric. Mix well and fry until the onions become soft and turn reddish.

5. Remove from heat and pour over the pre-cooked rice. Add the lemon juice, salt to taste and mix well. Garnish with coriander leaves.

Okra Supreme

Bindi Sabji

Okra is a summer vegetable. at its best in June or July. The pods should be small - 3-4 inches long, and the pointed end will snap off if fresh; when the pods are old, the ends will only bend. The cut pods release a glutinous sap, so rinsed okra must be dried thoroughly on paper towels before it is cut, to prevent excessive stickiness. Since this is a pan-fried vegetable, cooked without water. a non-stick frying pan is ideal, using minimal amount of oil to yield the lightly browned vegetable.

Serves: 4

Fresh okra - 1 lb
Ghee or oil - 3-4 tbsp
Ground Coriander - 1 1/2 tbsp
Ground Cumin - 1/2 tsp
Red chilli powder - 1/4 tsp
Garam masala - 1/2 tsp
Turmeric - 1/2 tsp
Salt - to taste

1. Wash the okra and dry thoroughly on paper towels. Trim off the tip and stem, and slice into rounds 1/3 inch thick.
2. In a large, heavy frying pan, preferably non-stick. heat the ghee or oil over moderately high heat. When it is hot but not smoking. add the okra in a single layer and reduce the heat to moderate. Cook for about 20 minutes stirring occasionally to brown the okra evenly.
3. Toward the end, add the ground spices, raise the heat to moderately high and. stirring steadily, fry until golden brown and fully cooked.
4. Remove the pan from the heat, sprinkle with salt, toss to coat the okra evenly, and let it sit, covered, for 1 minute before serving.

Shredded Cabbage with Green peas

Bandhgobi Hari Matar Tarkari

This recipe combines cabbage and green peas in a glistening light tomato sauce - a dish that is rich in flavor, low calorie, and very economical.
Serves: 6

Caraway seeds - 1/4 tsp
Coriander seeds - 1/2 tsp
Black peppercorns - 4-5
Whole cloves - 3
Cardamom seeds - 1/2 tsp
Ghee or unsalted butter - 4 tbsp
Tomatoes - 2 large(1 1/4 lb), peeled, seeded and chopped
Turmeric - 1/2 tsp
Red chilli powder - 1/4 tsp
Cabbage - 1 small(1 lb), cored, trimmed and shredded
Peas, fresh or frozen - 1 cup
Fresh coriander - 2 tbsp
Salt - to taste


1. Combine the caraway seeds, coriander seeds, peppercorns, cloves, and cardamom seeds in a spice mill or mortar and grind to a powder. Set aside
2. Heat the ghee or butter in a large, heavy casserole over moderately high heat. When it is hot, add the tomatoes, half of the powdered spices, and the turmeric and red chilli power, and cook stirring often, until the puree is reduced to a thick sauce. 
3. Add the cabbage and stir until it glistens. Cover and reduce the heat to low,  and cook for 5 minutes.
4. Add the fresh peas , stir and continue to cook for 5-10 minutes, stirring once or twice to check the liquid. If the dish becomes dry, add 2-3 tbsp of water. 
5. Add frozen peas only in a last 2-3 minutes, along with the fresh herbs, salt and remaining powdered spices. Toss to mix.

Masoor Dal

Lentils with Garlic and Onion

Serves: 6 to 8

Water - 3 cups
Split red lentils - 1 cup
Ground turmeric - 1/2 tsp
Red chilli powder - 1 tsp
Oil - 3 tbsp
Whole cumin seeds - 1/2 tsp
Garlic - 3 cloves, finely chopped
Onion - 1 medium, chopped
Salt - to taste

1, Combine water, lentils, turmeric, and cayenne in a pressure cooker and cook until the dal is completely cooked
2. Meanwhile, in a saucepan, heat oil over medium heat. Add cumin seeds and stir. Add garlic, onion and salt and continue stirring until the onion begins to brown.
3. When lentils lentils are cooked, add them to the saucepan. Mix well and simmer for additional minutes before serving.

Curried Baby Eggplants

Ennegai

Serves: 6

Baby oval eggplants - 6
Coconut - 3/4 cup
Onion - 1 large, coarsely chopped
Tomato - 1 large, coarsely chopped
Coriander leaves - 4-5 strands
Ground coriander - 2 tsp
Red chilli powder - 1 tsp
Garlic cloves - 4
Fresh ginger root - 1/2 inch, scrapped and coarsely chopped
Cloves - 2
Cinnamon stick - 1
Turmeric - 1/4 tsp
Salt - to taste
Oil - 2 tbsp

1. 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.
2. Soak them in a bowl of slightly salted water for 20 minutes, then drain in a wire-mesh strainer.
3. Combine all the ingredients other than oil and eggplants in a blender or food processor and grind to a smooth paste.
4. Heat oil in a pan over low heat. With a knife blade, generously smear the paste into the cuts in the eggplants. Place all the eggplants in the pan and pour any remaining paste from the blender into the pan.
5. 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.
6. The eggplants should be butter-soft and evenly browned. If not, turn the eggplants and let them cook for an additional few minutes. Serve hot with plain rice, chappatis, rotis, etc.

Rice with Paneer Cheese and Bell Peppers

Paneer Simla Mirch Pulao

Fried cubes of paneer add succulent, moist chunks of flavour and nutrition in the form of protein and calcium to this simple pilaf. The bell peppers and tomatoes add nuances of taste, texture and colour, along with their own nutritional value. The result is a remarkably wholesome and elegant Sunday lunch rice dish that gos well with a cool yogurt salad.

Serves: 2

Basmati or long-grain rice - 1 cup
Firm ripe tomatoes - 2 medium, quartered
Fresh ginger root - 2 tsp, scraped, finely shredded or minced
Hot green chillies - 1 1/2 tsp, seeded, minced
Bay leaves - 2
Black peppercorns - 6
Water - 1 1/2 cups
Ghee or oil - 2 tbsp
Fresh paneer cheese - 1 cup, diced into 1/3 inch pieces
Cumin seeds - 1 1/2 tsp
Green or red bell peppers - 1 cup, cored, seeded, and chopped
Turmeric - 1/2 tsp
Garam masala - 1/2 tsp
Salt - to taste
Coriander - 2 tbsp, finely chopped


1. Clean, wash, drain and soak the basmati rice in warm water for about 10 minutes.
2. Combine the tomatoes, ginger root, green chillies, bay leaves, peppercorns and water in a saucepan. Bring to boil over high heat.
3. Reduce the heat to moderately low. Partially cover and gently boil for 10 minutes. Remove from the heat and force the liquid from the tomatoes and spices through a metal sieve into a bowl. Add enough water to make 1 2/3 to 2 cups of tomato stock.
4. Put the ghee or oil in a pressure cooker over moderate to moderately high heat When it is hot, add the paneer cheese cubes and gently stir-fry until they are evenly browned on all sides. Remove the cubes with a slotted spoon and set them aside.
5. Drop the cumin seeds in and fry for about 2-3 minutes. Add all the remaining ingredients other than the coriander, raise the heat and quickly bring the liquid to full boil. Pressure cook for one whistle.
6. Remove from the heat and let the rice sit. covered, for 5 minutes to allow fragile grains to firm up. Just before serving, remove the cover and fluff the piping-hot rice with a fork and garnish with coriander.

Spiced Tea

Masala Chai

Serves: 4 to 6

Water - 3 cups
Cinnamon - 2 sticks
Cardamom pods - 15
Whole cloves - 15
Fresh Ginger - 1 tbsp, chopped
Black tea leaves - 2 tbsp
Milk - 1 cup
Sugar - 3 tbsp

1. In a medium saucepan, bring water, cinnamon, cloves, and ginger to boil over medium-high heat. Turn off heat, add tea, and cover pan. Let stand for 3 minutes.
2. Strain liquid into another saucepan. Add milk and sugar. Bring to boil over medium-high heat.
3. As soon as tea begins to boil, pour into cups. Serve immediately.

Green Beans in Yogurt-Poppy Seed Sauce

Barbatti Tari Sabji

These beans can be cooked quite some time before needed and the final cooking completed just before serving. They are warmed in a velvety yogurt sauce made rich with pureed white poppy seeds or cashews. This nutmeg-laced sauce is as delicious as it is nutritious.

Serves: 4

White poppy seeds or chopped cashews - 3 tbsp

Hot green chillies - 2, or as desired
Fresh ginger root - 1/2 inch piece scraped and coarsely chopped
Cumin seeds - 1/2 tsp
Fresh coriander - 1/4 cup, chopped
Plain yogurt - 3/4 cup
Green beans - 1 lb, trimmed cut into 3-inch pieces and steamed until tender crisp
Ghee or unsalted butter - 3 tbsp
Curry leaves - 6
Salt - to taste
Ground nutmeg - 1/4 tsp

1. Put the poppy seeds or cashews in a food processor or blender, cover and pulse until powdered. Add the chillies, ginger, cumin, half of the coriander and the yogurt. Process until creamy smooth, then combine with the green beans in a bowl and toss well.
2. To assemble the dish, heat the ghee or butter in a large heavy-bottomed frying pan over moderate heat. Drop in the curry leaves and let sizzle for a few seconds. Pour in the beans and sauce, salt and nutmeg. Stir fry until the sauce thickens either slightly or until almost dry.
3. Serve with the remaining coriander, piping hot, at room temperature or chilled.

Carrots with Grated Coconut

Gajar Nariyal

Serves: 4

Carrots - 6 medium, peeled and cut into thin round slices

Coconut - 1/2 cup, grated

Ground Cumin - 1 tsp

Ground Coriander - 2 tsp

Ground Turmeric - 1 tsp
Oil - 3 tbsp
Black mustard seeds - 1 tsp
Water - 3/4 cup
Ground peanuts - 1/4 cup, optional
Salt - to taste

1. In a bowl, combine carrots, coconut, cumin, coriander, and turmeric and mix well.
2. In a skillet with a lid, heat oil over medium-high heat. Add mustard seeds and fry until seeds pop.
3. Add carrot-coconut mixture and fry for 10 minutes.
4. Add water, salt to taste, lower heat, and simmer for about 10 minutes, or until carrots are tender.
5. Mix ground peanuts into carrots, if desired, and serve steaming hot.