Coriander Rice

Basmati rice - 1 cup
Coriander leaves - 1 cup tightly packed and a handful
Onion -1 cup, chopped
Ginger - 1 inch piece
Green chilli - 2-3
Salt as required
Oil -1 tbsp
Cumin seeds -1 tsp
Cashews
Ghee - 1 tbsp

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

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

3. Wash coriander leaves under running water 2-3 times. Chop it and grind it along with ginger and green chilli using very less water. (Add little water only if needed). Keep the paste aside.
4. Heat oil in a pan, add cumin seeds, when it sizzles, add finely chopped onions and saute till it turns translucent.
5. Then add the grounded paste, salt and saute until the corainder is cooked and the oil separates.
6.Add the mixture to the rice and mix well. Heat ghee in a separate pan, fry cashews to golden brown and add to the rice.

Serve with raitha or papad. 

Besan Ladoo

Makes: 15-20

Ladoo Besan - 2 cups
Powdered sugar - 1 1/2 cups
Ghee - 1 cup
Green cardamoms
Cashews
Any other dry fruit of your choice

1. In a pan, dry roast the besan for about 15-20 mins on low flame or till it slightly changes color.
2. Then add the ghee, 1/2 cup at a time and keep mixing on low flame till the besan is well roasted and the ghee starts leaving the sides. [ approx 30-45 min]
3. Peel the cardamom seeds, and crush these along with the cashews into a coarse mixture.
4. Mix this into the besaem and allow to cool a bit.
5. When the mixture is warm, not hot, add the sugar and mix well.
6. Taking about 2 tbsp of the besan mixture in hand make round balls. Make the ladoos when the mixture is still warm as it helps to shape the ladoo better.
7. Top it with the dry fruit of your choice and place it on a clean dish. Continue making the ladoos with the rest of the mixture.
8. Allow the ladoos to cool and store in an airtight container.

Guacamole

Yield : 1 batch

Haas avocados - 3, halved, seeded and peeled
Lime - 1 juiced
Kosher Salt - 1/2 tsp
Ground Cumin - 1/2 tsp
Cayenne - 1/2 tsp
Onion - 1/2 medium, diced
Jalapeno Pepper - 1/2, seeded and minced
Roma Tomatoes - 2, seeded and diced
Cilantro - 1 tbsp, chopped
Garlic - 1 clove, minced

1. In a large bowl place the scooped avocado pulp and lime juice. Toss to coat.
2. Drain and reserve the lime juice after all the avocados have been coated.
3. Add the salt, cumin, and cayenne and mash
4. Then, fold in the onions, jalapeno, tomatoes, cilantro and garlic.
5. Add 1 tbsp of the reserved lime juice.

Let sit at room temperature for 1 hour and then serve.

Mixed Vegetables - North Indian Style

Serves: 6-8

Mixed Veggies (Carrots, peas, beans, cauliflower, etc) - 2 cups, cubed
Capsicum - 1, sliced
Tomato - 1, chopped
Onion - 1 sliced
Cabbage - 1 cup, chopped
Ginger - 1 tsp, grated
Garlic - 3-4 flakes, grated
Green chilli - 2-3
Methi leaves - 1 bunch, chopped
Coriander leaves - 1 tbsp, for garnishing
Red chilli powder - 1 tsp
Coriander powder - 1 tsp
Turmeric powder - 1/4 tsp
Asafoetida - 1/8 tsp
Salt - to taste
Sugar - 1 1/2 tbsp
Mustard oil - 2 tbsp [preferred]
Mustard seeds - 1/4 tsp
Cumin seeds - 1/2 tsp

1. Heat oil in a pan with 1 tbsp of salt. Heat unto the smell of the mustard oil reduces. [Adding salt to the oil gives a nice colour to the veggies]
2. Add the mustard seeds,. cumin seeds and wait for them to crackle. then add asafoetida.
3. Add the ginger and garlic paste, stir for about  a min. Add the green chillies and then the onion. Cook while stirring until the onions become translucent.
4. Add the veggies depending on the time they take to cook. Add the methi leaves in the end. Mix well.
5. Add the spices and sugar, and water as required. Cover the pan with a lid and allow to cook.

Garnish with coriander leaves and serve with bread of your choice.

Curried Asparagus & Red Bell Pepper Bruschetta

Serves: 4

Asparagus - 8-10 stalks

Red Bell Pepper - 1 medium

Garlic - 1-2 fat cloves

Extra virgin Olive oil - to brush

French Baguette - 10 - 12 slices

Grated Parmesan - to sprinkle

For the marinade:
Plain Greek Yogurt - 3 tbsp
Cream cheese - 3 tbsp, softened
Turmeric Powder - 1/2 tsp
Garam Masala - 1/2 tsp
Roasted cumin powder - 1/4 tsp
Lemon zest - 1/2 tsp
Red chilli flakes - 2 tsp [adjust to taste]
Salt - to taste


1.Wash the asparagus and rinse them thoroughly. Break off the tough, white bottom portions and discard. Cut into 1 or 2 inch sections, slicing diagonally.
2. Slice the red bell pepper lengthwise into thick julians or any way you like it.
3. In a medium bowl, tip in all the marinade ingredients. Mix thoroughly with a whisk to combine well. Make sure that no lumps remain.
4. Dip the sliced asparagus and bell peppers into the marinade mix and let sit for 15 minutes.
5. Preheat your oven to 450F.Grease your baking/cookie sheet.
6. Once marinated, spread the vegetables on the greased baking sheet separated. Bake for 8-10 minutes. If you like your veggies perfectly done, you can bake for 2-3 more minutes. Note: You will have to take out the sheet midway and flip over the veggies for even baking.
7. Add fresh garlic to olive oil and let sit for 10 minutes. Dip each slice of bread in the oil and garlic to coat lightly on both sides and toast the slices.
8. Top with baked veggies, sprinkle some grated parmesan cheese and drizzle more EVOO. 


Serve Warm