½ small pack coriander, chopped, plus extra to garnish
cooked rice and/or dahl
To make the paste, heat a little of the 2 tbsp oil in a frying pan, add 1 diced onion and 1 tsp fresh or dried chilli, and cook until softened, about 8 mins.
In a food processor, combine 9 garlic cloves, a thumb-sized piece of peeled ginger and the remaining oil, then add 1 tbsp ground coriander, 2 tbsp ground cumin, 1 tbsp garam masala, 2 tbsp tomato purée, ½ tsp salt and the fried onion. Blend to a smooth paste – add a drop of water or more oil, if needed.
Cook the paste in a medium saucepanfor 2 mins over a medium-high heat, stirring occasionally so it doesn’t stick.
Tip in two 400g cans drained chickpeas and a 400g can chopped tomatoes, and simmer for 5 mins until reduced down.
Add 100g creamed coconut with a little water, cook for 5 mins more, then add ½ small pack chopped coriander and 100g spinach, and cook until wilted.
Garnish with extra coriander and serve with rice or dhal (or both).
▢1/2cup toor dal/arhar dal also known as split pigeon peas lentil
▢1/2cup masoor dal also known as split red lentil
▢3 + 1/2cups water 24 oz + 4 oz, divided
For the tempering
▢1tablespoon oil I used avocado oil
▢1teaspoon cumin seeds
▢1/4teaspoon hing asafoetida
▢4-5large garlic cloves chopped
▢1inch ginger chopped
▢1-2green chili chopped, to taste
▢3-4cups chopped spinach
▢halflemon juice of or add more to taste
▢garam masalato sprinkle, optional
To the inner steel bowl of the Instant pot add the toor dal (pigeon pea lentil) and masoor dal (split red lentils) and 3 cups water.
Add 1/2 teaspoon turmeric and 3/4 teaspoon salt. Give a stir. Close the lid and press the pressure cook or manual button. Cook on high pressure for 8 minutes with the pressure valve in the sealing position. Let the pressure release naturally.
Stove-top pressure cooker: cook on high heat for 2 whistles, then lower the flame and cook for another 7 to 8 minutes or until the lentils are completely cooked. Let the pressure release naturally.
This step is optional, but if you want you can blend the dal a little at this point using a wooden spatula or immersion blender. This way you won’t have any dal particles in your final spinach dal but as I mentioned, it’s completely optional. Set this aside.
Heat oil in a pot over medium heat. Once hot add cumin seeds and let it sizzle for a few seconds. Then add 1/4 teaspoon hing and stir.
Add the chopped ginger, garlic and green chili. Cook for 1 to 2 minutes until the garlic and ginger start turning brown in color.
Then add in 3 to 4 cups of chopped spinach. Cook the spinach for 3 to 4 minutes stirring often. The leaves will wilt as the spinach cooks and volume of the spinach will reduce.
Add the boiled dal into the pot now. Give a good stir until everything is well combined. Now, let the dal come to a boil. I added additional 1/2 cup water at this point as the dal was too thick for my liking.
Let it simmer for 2 to 3 minutes, then squeeze in some lemon juice. You can also sprinkle some garam masala if you like at this point. I didn’t add anything and kept it simple. Serve hot with rice or roti.
1stalk coriander, leaves and stalks, finely chopped
salt, to taste
½tomato, finely chopped
To make the dip, pound together all the ingredients except the tomato until you have a chunky texture. Spoon into a serving bowl and sprinkle the chopped tomato over the top just before serving.
Place the warm water, garlic and salt in a large bowl and whisk until the salt dissolve. Add 2 litres cold water (make sure it’s cold) and set aside. Using a mandolin, thinly slice the plantains lengthwise, about 2-3 mm thick and drop them into the brine as you go. Soak for 5 minutes, then drain and pat dry on paper towel.
Heat the oil in a large saucepan or deep-fryer to 170°C. Deep-fry the plantains, in batches for 2 minutes or until light golden. Make sure you submerge them every now and then to ensure they cook evenly. Drain on paper towel, season with salt and serve immediately with the avocado and habanero dip.
Pick moong lentils first to get rid of stones if any. Then heat a small pan or a small kadai and add the moong lentils.
On a low flame stirring often roast the moong lentils till they become aromatic.
The moong lentils only need to be roasted till they become aromatic. No need to brown them.
Now take them in another bowl or you can use the same pan for rinsing.
Rinsing Rice And Lentils
Add rice in the bowl containing the roasted moong dal.
Rinse both rice and roasted moong dal a couple of times with water.
Cooking Rice And Moong Dal
Drain very well and then add them in a pressure cooker.
Now add the following ingredients – cumin seeds, asafetida (hing), chopped ginger. Also add salt as per taste.
Pour 3 to 3.25 cups water. The amount of water to be added depends on the consistency you want and also on the quality of moong dal.
Pressure cook on a medium to high flame for 7 to 8 whistles or 11 to 12 minutes.
Let the pressure settle down on its own and then you remove the lid to check the doneness and consistency. If the pongal has a consistency like that of pulao, then add ½ to 1 cup hot water and mix very well.
Both the rice and the moong dal should be cooked very well. If you want you can even slightly mash the cooked rice and moong lentils. If cooked well, then cover with the lid and keep aside.
In another small pan, heat the ghee.
Add the cumin seeds. Let them splutter.
Then add the cashews. Fry until the cashews become light golden.
Once they begin to get light golden, then add black peppercorns and 10 to 12 curry leaves.
Stir very well and fry until the curry leaves become crisp. The black pepper should also be fried well.
Making Ven Pongal
Now pour this entire tempering on the pongal. Mix very well.
Cover with the lid (with the vent weight/whistle on the lid) and keep ven pongal aside for 5 to 6 minutes. This allows the tempering flavors to infuse with the pongal and the aroma to stay in.
Then remove the lid and serve hot with coconut chutney or sambar.
Add the ingredients for the first layer to a blender and puree until smooth. Place a spoonful of the mixture in a glass, then cover with nuts, seeds, fresh berries, coconut and/or yogurt; continue layering until the glass is full.
· 1/4 cup + 2 tablespoons (or according to taste) powdered Sugar
· 1/2 teaspoon Cardamom Powder (elaichi powder)
· 10-15 Almonds and Cashew nuts, roughly chopped
You can use either homemade curd (plain yogurt) or store bought curd according to the availability. Use the curd that is not sour otherwise, shrikhand will turn sour.
Take a deep and broad bowl and place a large strainer on it. Spread a clean muslin cloth or a cheesecloth over it and add the plain curd in the center.
Wrap the muslin cloth from all sides and tightly tie it.
Hang curd in a refrigerator for around 6 to 7 hours or until almost water is drained off from the curd. Place an empty container below it to collect the whey (drained curd liquid). Curd should become very thick. If it’s not possible to hang the curd in the refrigerator, keep the tied curd tied in a strainer and put a little weight over it. Keep an empty container below it and place in the refrigerator.
After 6-7 hours, untie the muslin cloth and transfer thick strained curd to a bowl.
Discard the whey or use it to knead a chapti/paratha dough.
Add powdered sugar and cardamom powder.
Mix properly using a hand beater or a spoon until smooth.
Add chopped almonds and cashew nuts and mix well. Refrigerate prepared shrikhand for at least an hour before serving. Serve it chilled.
20 ounces frozen spinach, thawed and finely chopped
¾ teaspoon salt
2 cups low-fat plain yogurt
Step 1 Toss paneer with turmeric in a medium bowl until coated. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add the paneer and cook, flipping once, until browned on both sides, about 5 minutes. Transfer to a plate.
Step 2 Add the remaining 1 tablespoon oil to the pan. Add onion and jalapeño (if using) and cook, stirring frequently, until golden brown, 7 to 8 minutes. (If the pan seems dry during cooking, add a little water, 2 tablespoons at a time.) Add garlic, ginger, garam masala and cumin. Cook, stirring, until fragrant, about 30 seconds. Add spinach and salt. Cook, stirring, until hot, about 3 minutes. Remove from the heat and stir in yogurt and paneer.
½ cup urad dal – 100 to 120 grams (split or whole)
¼ cup thick poha – 20 to 25 grams (flattened rice)
¼ teaspoon fenugreek seeds (methi seeds)
1 cup finger millet flour – 120 grams (nachni or ragi flour)
⅓ to ½ cup water for grinding urad dal or add as required
¾ cup water for grinding rice or add as required
½ cup water to be added later while mixing ragi flour or add as needed
1 teaspoon rock salt (edible and food grade) or add as per taste
Soaking Rice And Lentils
In a bowl, rinse the rice a couple of times. Then add 1 to 1.5 cups water and set aside.
Rinse ¼ cup thick poha once or twice and add to the rice. Mix well. Cover and keep aside for 4 to 5 hours.
In another bowl take urad dal and fenugreek seeds. Rinse for a couple of times and soak both the urad dal with the fenugreek seeds in 1 cup water for 4 to 5 hours.
Making Ragi Idli Batter
After 4 to 5 hours, drain the urad dal and add in a grinder jar.
Grind the urad dal and methi seeds till you get a smooth and fluffy batter. Add water in parts while grinding.
I used a total of ½ cup water for grinding the urad dal. Take the urad dal batter in a bowl or pan.
Next drain the rice & poha and add them to the same grinder jar. Depending on your jar capacity, you can grind the rice in two to three batches.
For the first round I added ½ cup water and for the next round I added ¼ cup water. So overall I added ¾ cup water for grinding rice.
Grind the rice grains till smooth or a fine granular consistency in the batter is also fine.
Pour the rice batter in the same bowl having the urad dal batter.
Mix both the batters very well.
Now add 1 cup ragi flour and ½ cup water. You can adjust the water amount here depending on the consistency of the batter.
Mix very well with a spoon or with your hands. Break the lumps if any. Mix to a smooth batter. A bit of handwork is required while mixing the ragi flour with the idli batter.
Cover the bowl or pan with a lid and let it ferment overnight or for 8 to 9 hours or more depending on the temperature conditions in your city. The batter will increase in volume and double up.
If the batter does not increase in volume, then just add ¼ teaspoon baking soda in the batter. Mix very well and then proceed to steaming the ragi idli.
Add salt and mix very well. I added salt the next day due to it being a cold season here. In a warmer climate, add salt before you keep the batter for fermentation.
Steaming Ragi Idli
Grease the idli moulds with oil. Pour the batter in the idli moulds.
Before placing the idli stand, add 2 to 2.5 cups water in an electric cooker or steamer or pressure cooker. Bring this water to a boil.
Then place the idli stand in the hot water. For an electric cooker and steamer cover with its lid and steam.
For pressure cooker, remove the vent weight/whistle from the cooker and secure the lid tightly on the cooker.
Steam ragi idli for 12 to 15 minutes. Depending on the equipment you have used, it may takes less or more time.
A tooth pick inserted in the center of the ragi idlis should come out clean and not be sticky. Allow a standing time of 1 to 2 minutes.
You can steam the ragi idli in batches. The leftover batter can be refrigerated and you can make dosa or uttapam.
Dip a spoon or butter knife in water and slid them through the idlis. Remove and place the ragi idli in a warm container like a casserole.
Serve ragi idli with coconut chutney and veg sambar.
For kids you can also serve with a mix of thin coconut milk and jaggery. Simply dissolve the jaggery with thin coconut milk and serve with the nachni idli. For flavor you can add some cardamom powder to this solution.
Preheat the oven to 350°F and line 2 small baking sheets with parchment paper.
Heat the oil in a large pot or Dutch oven over medium heat. Add the onion, celery, carrots, broccoli stems, salt, and pepper and sauté until softened, about 10 minutes. Add the potatoes and garlic and stir, then add the broth and simmer for 20 minutes until the potatoes are soft. Let cool slightly.
Set aside 1 cup of the broccoli florets to roast as a topping for the soup. Place the remaining florets in a steamer basket, and set over a pot with 1-inch of water. Bring the water to a simmer, cover, and let steam 5 minutes, until the broccoli is tender.
Meanwhile, place the reserved broccoli florets and the bread cubes on the baking sheets. Toss with a drizzle of olive oil and a pinch of salt and roast until the bread is crispy and the broccoli is tender and browned around the edges, 10 to 15 minutes.
Transfer the soup to the blender and add the cashews, apple cider vinegar, and mustard, and blend until creamy. Work in batches, if necessary. Add the steamed broccoli florets, dill, and lemon juice, and pulse until the broccoli is incorporated but still chunky. The soup should be thick; if it’s too thick, add 1/2 cup water to thin to your desired consistency.
Season to taste and serve the soup in bowls with the roasted broccoli and croutons on top.
1-1 1/2 pounds kale, ribs removed, coarsely chopped (see Tip)
1 cup reduced-sodium chicken broth, or vegetable broth
1 teaspoon ground coriander
½ teaspoon ground cumin
1/4 teaspoon garam masala, (see Ingredient note)
¼ teaspoon salt
1 15-ounce can chickpeas, rinsed
Heat oil in a Dutch oven over medium heat. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add kale and cook, tossing with two large spoons, until bright green, about 1 minute. Add broth, coriander, cumin, garam masala and salt. Cover and cook, stirring occasionally, until the kale is tender, 8 to 10 minutes. Stir in chickpeas; cover and cook until the chickpeas are heated through, 1 to 2 minutes.
1 pound raw shrimp, (21-25 per pound), peeled and deveined, tails left on
¼ teaspoon salt
1/4-1/2 teaspoon cayenne pepper
¼ teaspoon ground turmeric
1 tablespoon extra-virgin olive oil
1 large ripe, firm mango, peeled and cut into 1/2-inch cubes (see Tip)
1 bunch scallions, green tops only, thinly sliced
¼ cup firmly packed fresh basil leaves, finely chopped
Step 1 Toss shrimp with salt, cayenne to taste and turmeric in a medium bowl. Cover; refrigerate for about 30 minutes.
Step 2 Heat oil in a large nonstick skillet over medium-high heat; place the shrimp in a single layer and cook until the undersides turn salmon-pink, about 1 minute. Flip them over and cook for 1 minute more.
Step 3 Add mango, scallion greens and basil and cook, stirring, until the shrimp is just cooked and starts to barely curl, 1 to 2 minutes.
Place eggs in a saucepan; cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
Cut eggs in half lengthwise; place yolks in a small bowl. Mash egg yolks with a fork; stir in tuna, pickle relish, mustard, sugar, and onion powder. Stir mayonnaise into tuna mixture until mixture is creamy but remains firm; season with salt and pepper.
Place egg whites cut-side-up on a serving platter. Spoon tuna mixture into egg white halves; sprinkle with paprika.
2 tablespoons roasted cashew halves and pieces, preferably unsalted
Pinch asafoetida (hing) powder
Bring 1 1/2 cups water to a boil in a covered small saucepan over high heat. Meanwhile, place 1 cup basmati rice in a fine-mesh strainer. Rinse under cool running water until the water runs clear. Drain well.
Stir the rice into the boiling water. Bring back to a gentle simmer. Cover, reduce the heat to low, and cook until the water is absorbed, 18 to 20 minutes. Meanwhile, thaw 1/4 cup grated frozen coconut, or add a little hot water to 1/4 cup dried coconut to plump up and rehydrate. Peel and finely grate 1/2-inch piece fresh ginger (about 1 teaspoon). Trim and thinly slice 1 Indian green or serrano pepper crosswise into rounds (remove the seeds if you prefer milder heat).
Remove the saucepan of rice from the heat and let stand, covered, for 10 minutes. Uncover, fluff with a fork, transfer to a large bowl. Pour 1 cup whole or reduced fat milk over the rice. Let stand, stirring occasionally, until the rice is cooled to room temperature and almost all the milk is absorbed, about 10 minutes.
Stir in the coconut, 2 cups plain yogurt, and 1 teaspoon kosher salt.
Heat 2 tablespoons vegetable oil in a small saucepan or skillet over medium heat until shimmering. Break 1 dried red chile into small pieces with your hands and add it to the pan. Add the sliced pepper, 2 teaspoons mustard seeds, 2 teaspoons chana dal, and 2 teaspoons skinned urad dal. Stir to coat with the oil and reduce the heat to medium-low.
Cook, stirring often so they evenly toast, until the dals turn golden brown and the mixture smells nutty, 2 to 3 minutes. Add the ginger, 15 fresh curry leaves, 2 tablespoons cashews, and a pinch of asafoetida, and stir to combine. Remove from the heat.
Scrape the spiced oil into the yogurt rice and stir to combine. Transfer to individual serving bowls or one large serving bowl, and garnish with the chopped cilantro before serving.
Firstly, press SAUTEon Instant Pot. Add oil or ghee, and once it’s hot, add all the whole spices. Saute for a few seconds.
Then add onions, green chili, ginger-garlic paste, and saute for 2-3 minutes until onions turn soft and light brown – stir regularly.
Next, add mixed vegetables, mint, and cook for a minute.
Then add rinsed quinoa, turmeric powder, garam masala powder, salt, and water and mix everything well. Adjust seasoning at this stage.
Furthermore, close the lid on the pot and set the pot to MANUAL/PRESSURE COOK (High Pressure) and timer to 2 minutes.
After the Instant Pot beeps, Wait for Natural Pressure Release (NPR).
Lastly, remove the lid from you, squeeze some lime juice and garnish with coriander leaves.
Quinoa & Vegetable Pilaf in Instant Pot is ready. Serve with raita or plain yogurt.
Stovetop Pressure Cooker Method:
Follow the process mentioned above on a pot. Add mixed vegetables, mint, and cook for a minute.
After pressure has released naturally, Fluff up the quinoa gently. Lastly, Squeeze some lime juice and garnish with cilantro. Quinoa pulao in a pressure cooker is ready to serve.
Stovetop Pot Method:
Follow the process mentioned above until step 4 ie Add mixed vegetables, mint and cook for a minute.
Add 2 cups of water, rinsed quinoa, turmeric powder, garam masala, salt and mix well. Let everything come to a boil. Then reduce the flame to low and tightly cover the vessel with a lid. Cook on very low flame until all the water has evaporated. Stir occasionally.
Then switch off the flame and let it rest covered for at least 10 minutes. Fluff up the quinoa gently and lastly, squeeze some lime juice and garnish with coriander leaves.
Quinoa Pulao Indian recipe is ready. Serve with raita or plain yogurt.
1.Take hung yogurt in a bowl, add low calorie sweetner, green cardamom powder, saffron water and whisk till smooth. Transfer into a piping bag and snip the end.
2.To layer the parfait, add a portion of the muesli into individual serving glasses. Pipe out a portion of the sweetened yogurt, add a portion of the mango pieces, and add 1 tbsp soaked basil seeds into each glass.
3.Top it with a portion of muesli again, pipe some of the yogurt mixture, add some of the mango pieces and top it up with 1 tsp soaked basil seeds on to each glass. Garnish with mint sprig and serve immediately.