chola

Chole also known as Chana Masala is a chickpea dish cooked in a spicy tomato gravy.
Serves 2 to 4.

Ingredients:

• 1 15 oz can of chickpeas (kable chana, Garbanzo beans)
• 3 tablespoons oil
• Pinch of asafetida (Hing)
• 1 teaspoon cumin seeds
• 1 tablespoon gram flour (Besan)
• 1 large tomato
• 1 teaspoon ginger paste
• 1 teaspoon chopped green chilies
• 2 teaspoons coriander powder
• 1/2 teaspoon turmeric
• 1/2 teaspoon red chily powder
• 1 teaspoon salt
• 1/4 teaspoon garam masala
• 1 teaspoon chopped cilantro (Green coriander)
• Thinly sliced tomatoes for garnish

Method:

1. Drain the water out of the can of chickpeas and wash the chickpeas well.
2. Blend the tomatoes, green chilies and ginger to make a puree.
3. Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if seed crack right away oil is ready.
4. Add the asafetida and cumin seeds.
5. After the cumin seeds crack, add the gram flour and stir-fry for a minute.
6. Add the tomato puree, coriander powder, turmeric, red chily powder and cook for about 4 minutes on medium heat.
7. The mixture will start leaving the oil and will reduce to about half in quantity.
8. Add the chickpeas and a half cup of water and let it cook for 7 to 8 minutes on medium heat, covered.
9. Press the chickpeas with a spatula so they soften. Note: add more water as needed to keep the gravy consistency to your liking, and let it cook for few more minutes on low heat.
10. Add the garam masala and cilantro. Let it cook for another minute.
11. Garnish with thin tomato slices.

gatte ke kadhi

This is a popular cuisine from the state of Rajasthan in India. Steamed gram-flour dumplings, cooked in spicy gravy. This mouth-watering dish will complement any meal.
Recipe will serve 4 people.
Ingredients:
For the Gattes

• 1 1/4 cup besan (gram flour)
• 1/2 teaspoon chili powder adjust to taste
• 1/2 teaspoon salt
• 1/8 teaspoon turmeric (haldi)
• 3 tablespoons yogurt (dahi)
• 3 tablespoons oil

For the kadhi

• 1 cup yogurt (dahi)
• 1 tablespoon besan (gram flour)
• 1/4 teaspoon turmeric powder (haldi)
• 1/4 teaspoon chili powder adjust to taste
• 1 tablespoon coriander powder (dhania)
• 1 teaspoon salt adjust to taste
• 2 tablespoons oil
• 1 teaspoon cumin seeds (jeera)
• 1/2 teaspoon mustard seeds (rai)
• 1/8 teaspoon asafetida (hing)
• 4 whole red chilies
• 1 bay leaf (tejpat)
• 1 black cardamom optional
• 1/2 teaspoon paprika (dagi mirch)

For Garnish

• 2 tablespoons chopped cilantro

Method
For Gattes

1. Mix all the ingredients in a mixing bowl and make soft dough. A little amount of water can be used if needed. At this point the dough will be a little sticky; wetting your fingers with oil or water will help.
2. Divide the dough into 4 or 5 parts and roll each one between your palms into a long smooth log. Each log should be approximately 5 inches in length and ¾ inches in diameter. You will need to oil your palms to prevent the dough from sticking.
3. Bring 3 cups of water to a boil in a large pot. Gently drop the Gatte logs into the boiling water and cook until they begin to float up to the surface. This should take about 4 to 5 minutes.
4. Remove the cooked Gatte logs from the water and let them cool.
5. Slice the logs into approx. ¾ inch pieces. Set the Gatte aside.

For The Kadhi

1. Mix yogurt and gram flour into a smooth paste.
2. Add turmeric, chili powder, and coriander powder to the yogurt paste.
3. Pour the oil into a saucepan over medium heat. A quick tip: Test the heat by adding one cumin seed to the oil. If the cumin seed splatters immediately, the oil is ready!
4. Add the cumin seeds, mustard seeds, and asafetida.
5. After the cumin seeds splatter, add whole red chilies, bay leaf, cardamom, and paprika and stir for a few seconds.
6. Pour in the yogurt paste and stir for approx. 2 minutes.
7. Add 3cups of water and stir until the gravy comes to a boil.
8. Add salt to taste.
9. Add the Gatte to the gravy, cover and let it cook on low-medium heat for 20 minutes or longer. Turn off the heat.
10. Add cilantro and cover the pot for a few more minutes.
11. Now you are ready to serve!

Other Suggestions

1. Gatte can be cooked in advance and added to the gravy later. Gatte can be frozen up to a month or refrigerated for a few days.
2. Gatte are used to make a wide variety of dishes like subji, pulao etc.
3. Gatte can be fried and served as a snack.
4. Gatte can be used to make yogurt raita.

kadhi pakoras

Kadhi is a very popular dish throughout India. Kadhi is a blend of yogurt and besan (gram flour) with besan pakoras. Kadhi is served with plain white rice.
Serves 2-3.

Ingredients:
Kadhi:

• 1 cup yogurt
• 2/3 cup gram flour (besan)
• 6 cups water
• 2 tablespoons ghee (clear butter)
• Pinch of asafetida (hing)
• 1/2 teaspoon fenugreek seeds (mathi)
• 1/2 teaspoon cumin seeds
• 1 teaspoon turmeric
• 4 whole red chilies
• 2 bay leaves
• 1/2 teaspoon red chili powder
• 1 teaspoon salt
• Pinch of citric acid if needed

Pakoras:

• 3/4 cup besan (Gram flour)
• About 2/3 cup water

Garnish:

• 1 teaspoon of ghee or clear butter
• 1/4 teaspoon of red chili powder or paprika

Method:
Kadhi:

1. Beat the yogurt. Mix in 2/3 cup of gram flour and turmeric. Mix until there are no lumps. Add 3 cups of water slowly and mix well.
2. Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil. If the cumin seeds crack right away, the oil is ready.
3. Add the asafetida, fenugreek seeds, and cumin seeds. When the cumin seeds crack, add the bay leaves, whole red chilies, and red chili powder. Stir for a few seconds.
4. Add the yogurt mixture and keep stirring until the kadhi comes to a boil.
5. Add 3 cups of water and let it boil and turn the heat to medium low. Stir occasionally and let the kadhi cook for between 1 to 1 1/2 hours. When the kadhi is cooked, add salt. Adding the salt after the kadhi is cooked will prevent the yogurt from breaking. Tip: You can adjust the thickness of the kadhi to your liking by adding water.

Pakoras:

1. Mix besan with about 2/3 cup of water and mix well until there is smooth.
2. Whip the basen batter using a spoon in a circular motion for about 2-3 minutes. Batter wii become light and fluffy.
3. Heat the oil in a flat pan. The oil should be about 1/2 inch deep.
4. To check if the oil is ready put one drop of batter in oil, the batter should come up but not change color right away,
5. Place about 1 tablespoon of batter into the oil. Batter should not be covered wiyj oil. This will allow the pakoras to expand. The pakoras will be softer if they are shallow fried.
6. Fry the pakoras in small batches. Fry the pakoras until golden-brown.
7. After the pakoras are fried, soak pakoras in room temperature water for about 10 minutes.
8. Next, squeeze the pakoras gently to takeout the water, without breaking the pakoras.
9. Add the pakoras to the hot kadhi and let it boil on low-medium heat for approximately 10 minutes.

Garnish:
Heat the ghee(clear butter) lightly in a small saucepan. Add chili powder and/or paprika (adjust to taste). Pour over the kadhi when ready to serve.
Variations:

1. Add 1 cup of chopped spinach to the kadhi just before adding the pakoras for extra flavor and gives good color.
2. Try adding 1 tablespoon of dry fenugreek leaves (mathis) in the batter for the pakoras

laucki chana dal

Laucki chana dal is a healthy main dish and has both vegetable and lentil making a wholesome meal.
Ingredients

• 1 medium bottle gourd (laucki, ghiya, doodhi)
• 1/2 cup yellow split gram (chana dal)
• 2 tablespoon oil
• 1/2 tsp cumin seeds (jeera)
• A pinch of asafetida (hing)
• 2 whole red chilies
• 1 teaspoon shredded ginger (adrak)
• 1/4 tsp turmeric powder (haldi)
• 1/2 tsp red chili powder adjust to taste
• 1/2 teaspoon Salt adjust to taste
• 1/2 teaspoon of garam masala (optional)
• 1 teaspoon mango powder (amchoor) adjust to taste
• About 2 tablespoon finally chopped cilantro (hara dhania)
• 1 cup of water adjust as needed

Method

1. Wash and soak chana dal for 1 hour or more.
2. Peel, wash and cut bottle gourd into ½ inch cubes.
3. Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if seed cracks right away oil is ready.
4. Add the cumin seeds as they crack add asafetida, and whole red chilies stir for few seconds.
5. Next add ginger, turmeric, and chili powder and stir for few seconds.
6. Add gram (chana dal), bottle gourd, salt and 1cup of water. Water can be adjusted as needed as some time bottle guard will have more or less moisture and depends how much gravy one prefers.
7. Cook till gram dal (chana dal) gets soft.
8. Turn off the heat and add mango powder, garam masala, and cilantro. Stir and cover the pan for few minutes before serving.

Serving suggestion
Serve with roti or paratha or with plain rice.
Variations

1. Mango powder can be replaced with lemon juice.
2. Add 2 tablespoon of dry fenugreek leaves or 2 tablespoons of fresh chopped fenugreek leaves same time adding the bottle gourd.

lentil vegetable soup

Lentil soup is healthy and very satisfying dish. Its a great soup for lunch served with bread.
Recipe will serve 4.
Ingredients:

• 1/2 cup lentils (masoor dal)
• 1 cup of carrots, sliced in 1/2 inch pieces
• 1/2 cup of green string beans, sliced ½ inch pieces
• 1 cup of celery, sliced in ½ inch pieces
• 3 medium size tomatoes cut into 8 pieces
• About ½ inch ginger thin sliced
• 1½ teaspoon salt
• 1/2  teaspoon turmeric (haldi)
• 1/2 teaspoon black pepper

Chaunk (seasoning):

• 2 tablespoon clarified butter (ghee) or 2 tablespoons oil
• 1/2  teaspoon cumin seed (jeera)
• 1/2 teaspoon garam masala
• Half a lemon

Method:

1. Wash lentils and soak in 2 cups of water for 1 hour or longer. Once soaked, the lentils should be about double in volume.
2. Heat 4 cups of water in a pressure cooker on medium high heat. Next add soaked lentils, salt, turmeric, black pepper, ginger, carrots, green beans, celery, and tomatoes.
3. Close the pressure cooker and put the weight (or seal the exhaust).
4. As the pressure cooker starts steaming turn the heat down to medium and cook for about 6 minutes.
5. Turn off the heat and wait until steam has stopped before opening the pressure cooker.
6. Mix dal well, if dal is thick add more boiling water and make the consistency as you desire. Soup should be chunky.

Chaunk (seasoning):

1. For seasoning (chaunk) heat the butter in a small saucepan, add cumin seeds and wait until cumin seed crack. Then pour it over the soup.
2. Add garam masala to the soup and mix it well.
3. Before serving squeeze a few drops of lemon juice

moong dal soup

This is a healthy, vegan soup that is very high in protein. It is made with split Moong dal and flavored with “Hari Cilantro Chutney”. Moong Dal Soup is very flavorful yet simple and easy to make.
Recipe will serve 4.
Ingredients:
For the Soup:

• 1 cup split yellow Moong dal, washed
• 1 teaspoon salt
• 1/4 teaspoon turmeric (haldi)
• 3 cups water
• Approximately 1/4 cup of Hari Cilantro Chutney (recipe is available on my web site)

For the Seasoning:

• 1 tablespoon oil
• 1/2 teaspoon cumin seeds (jeera)
• Pinch of asafetida (hing)

For the Garnish (optional):

• 1 tablespoon ginger, finely sliced
• 1/8 teaspoon salt
• 1 teaspoon lemon juice

Method

1. Wash dal several times, till water becomes almost clear.
2. In a medium size pot add Moong dal, turmeric, salt and water. Cook over medium high heat until it starts to boil.    Remove the frothy foam that accumulates on the surface as the dal is cooking.
3. Lower the heat to medium and cook for 15 to 20 minutes.  The dal should be completely cooked and become a little mushy in consistency.   Stir occasionally and add more water if needed.
4. Turn off the heat and puree the dal using a hand blender or regular blender. If needed, adjust the dal to your desired consistency by adding more boiled water.  Mix well.
5. Add “Hari Cilantro Chutney” according to your taste. The chutney will give a fresh green look to the soup and have a tangy flavor.

Seasoning

1. Heat the oil in a small saucepan.
2. Add cumin seeds and wait until the seeds crack.
3. Add asafetida and turn off the heat.
4. Pour mixture over the cooked soup.

Garnish (optional)

1. Mix together the ginger, salt and lemon juice.
2. Marinate for at least ½ hour.
3. Garnish with a few slices of the marinated ginger. Marinated ginger can be refrigerated up to a week.

Time-saving Tip:
To save time you may use a pressure cooker, as follows.

1. In a pressure cooker add Moong dal, turmeric, salt and water.  Close the cooker.
2. Cook over medium high heat until it starts to steam.  Lower the heat to medium and cook for 5 more minutes.
3. Turn off the heat and let the steam escape before you open the pressure cooker.
4. Puree the dal using a hand blender or regular blender. If needed, adjust the dal to your desired consistency by adding more boiled water.  Mix well.
5. Add “Hari Cilantro Chutney” according to your taste.  The chutney will give a fresh green look to the soup and have a tangy flavor.

Enjoy!

moong dal

Moong dal with spinach is very flavorful tasty and healthy dal. Traditionally served with plain rice and roti.

Serves 6.

Ingredients:

• 1 cup moong dal (with skin)
• 2 cup chopped spinach
• 1 teaspoon shredded ginger
• 1/2 teaspoon turmeric
• 11/2 teaspoon salt (adjust to taste)
• 4 cups water
• 1/4 teaspoon garam masala
• 1/2 teaspoon lemon juice (adjust to your taste)

Chaunk (seasoning):

• 2 tablespoon ghee or clarified butter
• 1/2 teaspoon cumin seed (Jeera)
• Pinch of asafetida (hing)
• 4 whole red chilies
• 1/4 teaspoon cayenne pepper

Method:

1. Wash dal changing water several times till water becomes clear.
2. In pressure cooker put dal, spinach, ginger, turmeric, salt and water and close the cooker.
3. Cook over medium high till dal comes to boil.
4. Now reduce the heat to medium and let it boil for about seven minutes.
5. Close the heat and let the steam escape before you open the pressure cooker.
6. Adjust the consistency of dal to your desire taste, adding boiled water as needed and mix it.
7. Add lemon juice, and garam masala.

Chaunk (seasoning):

1. For seasoning or chaunk heat the ghee in small saucepan, add cumin seed wait until cumin seed cracks now add asafetida, and whole red chili.
2. Stir for few seconds and add cayenne pepper close the heat and pour over dal.

tamarind chutney

This exotic sweet and sour chutney is a delicious condiment. This chutney can be called the ketchup of the east!

Ingredients:

• 1/2 lb tamarind, seeded
• 2 1/2 cups sugar
• 2 cups boiling water
• 1 1/2 tablespoons roasted ground cumin seeds
• 1 tablespoon salt
• 1 teaspoon black salt
• 1 teaspoon red chili powder
• 1 teaspoon ground black pepper
• 1/2 teaspoon ginger powder

Method:

1. Break the tamarind into small pieces and soak in hot boiling water for one hour.
2. Mash it into a pulp and strain pressing the tamarind into the strainer so that all the pulp comes out.
3. Add sugar to the pulp mix well.
4. Add the remaining ingredients. Mix again well and taste. Add more sugar, salt or pepper as needed.
5. Chutney can be refrigerated for two to three months.

Serving suggestion:

1. Tamarind chutney is delicious with samosas, pakoras, drizzled over dahi vadas, bhel poori, or any kind of chat.
2. This is also delicious as a dipping sauce for French fries, as a spread over crackers.

Variations

1. To use as a dip, thicker chutney is ideal. To use as a topping, add water to make the chutney thinner.
2. Add water and ice cubes to serve as a cool spicy drink.
3. Add equal parts yogurt and chutney to make a dipping sauce.
4. Try drizzling over rice to add a unique flavor to plain rice.

green chili pickle

Chili pickle is a great way to spice up your food. Those who prefer mild levels of spicing might find this too hot.

Ingredients:

• 20 green Serrano chili peppers
• 2 tablespoons coriander
• 1 tablespoon fennel seeds
• 1 teaspoon fenugreek seed
• 3 teaspoons salt
• 1 teaspoon mango powder
• 1/2 teaspoon turmeric
• 1 tablespoon vinegar
• 2 tablespoons oil, mustard oil preferred

Method

1. Wash and wipe dry the green chilies. Make a vertical slit in the center of each chili.
2. Take coriander, fennel, and fenugreek seeds and grind them coarsely. Heat the oil and mix all the dry ingredients together, add vinegar and mix.
3. Fill the peppers with spice mix. Keep them in a glass jar and keep the jar in the sun for a day.
4. Chili pickle can be refrigerated for about a month.

Variation
Instead of filling the whole peppers, chop them in about 1/8-inch pieces and mix-in the same spices

stuffed karela

Stuffed karela makes a great side dish to any meal. Karelas have many health benefits including  a home remedy for diabetes.
Recipe will serve 4 to 6.
Ingredients:
For the Marinate:

• 4 bitter melon (karela)
• 1 tablespoon salt
• 1 tablespoon lemon juice

For the Filling:

• 2 tablespoons oil
• 1 teaspoon cumin seeds (jeera)
• 1/8 teaspoon asafetida (hing)
• 2 tablespoons gram flour (besan)
• 2 tablespoons coriander powder (dhania)
• 1 tablespoon fennel seeds powder (saunf)
• 1 1/2 teaspoon salt
• 1/2 teaspoon turmeric
• 1/2 teaspoon red chili powder adjust to taste
• 1 1/2 tablespoon mango powder (amchoor)

For Cooking Step:

• 2 tablespoons of oil
• 1/2 teaspoon salt

Also need some thread to wrap the filled karelas before cooking.
Method:
Preparing the Kerala

1. Wash karelas thoroughly and using a knife, scrape the skin. Set the scrapes aside.
2. Make a slit in the karelas length wise and remove the seeds.
3. Add karelas and the skin scrapings to a bowl. Mix and sprinkle with salt and lemon juice. Let it marinate for at least an hour.
4. Squeeze the karelas to remove all the marinade. Wash karelas twice with hot water and then squeeze out all the water.
5. Separate the scrapings from the whole karelas.

Preparing the Filling:

1. Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if the seed cracks right away, the oil is ready.
2. Add the cumin seeds and asafetida to the oil. After the cumin seeds crack, add the karela scrapings and stir fry for about 2 minutes.
3. Add gram flour (besan) and stir-fry for another minute.
4. Add all the remaining dry spices: coriander powder, fennel powder, turmeric, chili powder, and mango powder. Sauté for a minute and then turn off the heat.
5. Stuff the split karelas with this spice mixture (there should be some spice mix remaining, which will be used later). Tie the karelas with a thread so that the stuffing does not come out while cooking.

Cooking the Stuffed karelas:

1. Add 2 tablespoons of oil in a sauce pan over medium heat. Spread the stuffed karelas in the pan and sprinkle with salt. Cover the pan and let it cook for about 2 minutes.
2. Turn the karelas over to the uncooked side and cook for about 1 minute. Repeat until all four sides of the karelas are cooked.
3. Sprinkle 2 tablespoons of water and the remaining spice mixture over the karelas. Cover the pan and let it cook for 2 more minutes.
4. Remove the lid to see if the karelas are tender. Gently turn them over a few more times, making sure they are covered with the spice mixture.
5. Stuffed karela can be served hot or cold and can be refrigerated up to a week.

Variations
For a slightly sweeter taste add 2 tablespoons of sugar to the cooked spice filling, prior to stuffing the karela.

pasta fagioil recipes

With this peasant dish, you simply throw everything into the pan and cook the pasta in the same water as the beans; just like a stew or casserole.
Not only that, but because it is so basic this pasta fagioli recipe is actually very flexible too.
Make the normal vegetarian version for yourself, or if you have demanding meat eaters coming for dinner then prepare a carnivorous version alongside using the same ingredients but with additional cubed pancetta (belly bacon) included.
Tip: If you enjoy dishes like this to be creamy (and I recommend you try fagioli this way), just cook the whole thing for a few minutes longer than if you prefer more of a pasta soup (what some might term 'white bean and pasta soup').
It doesn't get much easier, or tastier really!
You’ll need to be hungry though...
Serves 4

Ingredients: (For a printable PDF shopping list click here, or right-click this link and choose 'Save target/link as' to save the list for later.)
320g/11.2oz pasta (just 80g for each person rather than the usual 100g)
Go for a small type of pasta such as cubetti, macaroni or pasta shells (conchiglie). Alternatively, do what my wife does – which is perfect for this dish – and use broken spaghetti or linguine instead (5cm sticks are fine)
2 x 410g/14.5oz tins of white cannellini beans (in water)
2 whole cloves of garlic – peeled and with the ends chopped off
4 plum tomatoes (from a can - one for each person)
Salt & pepper
Extra virgin olive oil
Optional:
2 small sticks of celery
Handful of pancetta (belly bacon) cubes
Grated parmesan cheese

Timings:
Preparation time: 1 min (peeling the garlic!)
Cooking time: 25-30 minutes
Step 1 - Put a big splash of olive oil into the pan, along with the whole garlic cloves (and the optional pancetta). Put the pan on the hob, on a low to medium heat, but hold off on the salt as the pancetta is already salty.
Step 2 - Occasionally mix, and when the garlic starts to turn a little brown, move the pan off the heat and drop in the tomatoes (and optional celery). When the oil calms down and stops spitting, move it all back onto the heat.
Step 3 - After a minute or two the tomatoes will soften (the optional pancetta should be browning by now too), so squash these toms into bits with a spoon and give it all a good stir.
Step 4 - Throw in the cannellini beans with their water, and for every tin of beans (one tin is for two people) throw in another 2 tins of water.
Now add a good pinch of salt and turn up the heat to medium/high to make the water simmer (small bubbles).
Step 5 - Let the beans cook for a good couple of minutes, then get the water boiling and add the pasta.
Step 6 - Cook for roughly 10-15 minutes (see your pasta packet), stirring more and more regularly.
With this particular pasta fagioli recipe, you're really looking for the final consistency to be nice and creamy, but if this creaminess appears before the pasta is cooked (taste some to check), just throw in another half can of boiling water and cook it for a little longer.
Done!
Serve with: You won’t need much more food than this, no matter how hungry you are! But that said, a chunk of crusty bread doesn’t hurt. You can also add some grated parmesan on top, and many Italians also drizzle a little oil on there too.