Around The World On Your Plate

Serves: 2 Cooking time: 20 minutes Ingredients: 1 cup cauliflower florets 2 medium sized potatoes peeled and cubed 1 cup onion chopped 1-1/2 cup tomato chopped 1 teaspoon ginger garlic paste 1 teaspoon cumin seeds 1 teaspoon turmeric powder 1 teaspoon red chilli powder 1-1/2 teaspoon coriander powder 1 teaspoon garam masala Salt and sugar to taste Oil as needed Cilantro to garnish Dry fenugreek leaves to garnish Method: Heat oil on medium and fry onions along with ginger garlic paste until translucent.  Next, add the tomatoes and cook on low heat until tender. Once tomatoes are tender, add red chilli powder, turmeric powder, coriander powder, and garam masala.  Mix well and cook until oil separates from the tomatoes.  Turn off and let it cool. Once cooled, puree and set aside. In the same pan, add oil followed by cumin seeds and let them splutter, next add the cauliflower florets and potatoes and saute until golden in color. Add the above pu...

Ingredients: Vegetables: 4-6 baby potatoes peeled and halved 1 cup cauliflower florets 1 medium bell pepper cubed 1/2 cup carrot cubed Makhani (curry base): 1 cup onions chopped 1-1/2 cup tomatoes chopped 1 teaspoon ginger garlic paste 2 green chillies, slit 2 red chillies 1-inch cinnamon stick 4-5 cloves 10 peppercorns 1 cardamom 2 bay leaf 10 cashew nuts 2-3 tablespoon oil/butter or as needed Others: Salt and sugar to taste 1 teaspoon Kasuri methi (dry fenugreek leaves) Cilantro to garnish Method: To prepare the curry base, heat 2 tablespoons of oil in a pan and saute onions and ginger garlic paste. Next, add all the whole spices along with green chillies and cashew nuts and saute. Add the tomatoes last and cook until tender.  Add salt and sugar as needed. Once the tomatoes are tender, turn off heat and let it cool in a separate bowl.  Puree once it has cooled. In the same pan, heat remaining oil and saute the mix vegetables ...

Ingredients : 1.5 teaspoon of panch phoran or 5 spice ( cumin, mustard, fenugreek, nigella and fennel seeds) 1 tablespoon mustard oil or ghee 2 red chillies slit 1 medium onion chopped 1 teaspoon garlic minced 1 teaspoon turmeric powder 1 teaspoon red chilli powder Salt to taste 1/4 cup toor dal (pigeon pea) 1/4 cup masoor dal (split red lentils) Water as needed Cilantro to garnish Method : Pressure cook toor dal and masoor dal with sufficient amount of water. In a high sided pan heat oil or ghee and add the panch phoran and let them splutter.  Next, add chillies along with onion and garlic and saute until translucent. Add cooked dal along with turmeric powder and red chilli powder and salt and mix well. Add water to adjust to your desired consistency and bring it to a boil. Turn off heat, garnish with cilantro.  Serve hot with steamed rice.

Ingredients: 1 cup dry green peas soaked for 4-5 hours 2 potatoes cubed 1 onion chopped 2 tomatoes chopped 1 teaspoon ginger garlic paste Cilantro to garnish Salt to taste 1 cup coconut milk Seasoning: 1 tablespoon oil 1 teaspoon mustard seeds 1 sprig curry leaves Spices: 1 teaspoon red chilli powder 1/2 teaspoon turmeric powder 1-1/2 teaspoon coriander powder 1/2 teaspoon fennel seed powder 1 teaspoon pepper powder Method: Soak dry green peas in water for 4-5 hours and pressure cook it. Heat oil on medium and add mustard seeds and let them splutter.  Next add curry leaves, followed by onion and ginger garlic paste.  Saute the onions until translucent. Add the tomatoes and spices and mix and cook until tender.  Next, add in the cooked peas and potatoes and coconut milk.  Adjust salt to taste and cook until potatoes are done. Garnish with cilantro and serve hot with rice or chapati. Note: If using fresh coconut, grind it alon...

Ingredients: 1/2 cup kidney Beans soaked overnight 2 tablespoons of vegetable oil 1 medium onions finely chopped 1 tablespoon ginger-garlic paste 1/2 cup tomato puree or grated tomatoes Salt as needed Sugar as needed Cilantro to garnish Spices: 1-1/2 teaspoon coriander powder 1 teaspoon cumin powder 1 teaspoon red chilli powder or to taste 1 teaspoon garam masala Method Wash and soak kidney beans overnight.  Drain and add fresh water and cook until tender.  Drain or reserve the cooking water. Heat oil and sauté onions till translucent.  Add ginger-garlic paste and sauté for a minute. Add tomato puree and mix.  Next add in all the spices and mix well and cook until oil separates from the mixture. Add kidney beans and reserved cooking water along with salt and sugar and mix and cook until the desired thickness is reached. Garnish with cilantro and serve hot.

Ingredients: 1/2 cup Sabut masoor dal soaked for 5 hours and cooked 1 tablespoon oil 1 teaspoons mustard seeds 1 sprig curry leaves 2 red chillies slit 1 medium onion chopped 1 teaspoon garlic minced 1-2 tomatoes chopped 1 teaspoon turmeric powder 1 teaspoon red chilli powder(optional) Cilantro to garnish Salt to taste Method : Wash and soak the dal for 5 hours or overnight.  Drain the water and pressure cook with fresh water. Heat oil and add mustard seeds, red chillies, and curry leaves and saute for a minute. Next add onion and garlic and cook until translucent.  Add tomatoes and spices and cook until tender. Add the cooked dal with water as needed and salt to taste. Stir everything and cook on low heat until desired consistency is reached. Turn off and garnish with cilantro and serve hot.

Ingredients: 1/2 cup Pigeon Pea (toor) dal cooked 1 tablepoon oil or ghee 1 teaspoon mustard seeds 1 sprig of curry leaves 2 red chillies slit 1 teaspoon turmeric powder Salt to taste Lemon juice as needed Cilantro to garnish Method: Heat oil/ghee on medium heat, add mustard seeds and let them splutter, next add red chillies, curry leaves and garlic and saute for a minute. Add the cooked dal and turmeric powder and salt and bring it to a boil. Turn off and garnish with cilantro. Add lemon juice to taste and serve hot.

Ingredients: 1/2 cup whole black grams soaked overnight 2 tablespoons red kidney beans soaked overnight 2 onions chopped 2 tomatoes chopped 1 tablespoon ginger and garlic minced 1 tablespoon ghee or oil 1/4 cup cream or almond milk Salt to taste Cilantro to garnish Water as needed Spices: 1 teaspoon cumin seeds 2 dry red chillies slit 1-2 bay leaf 1-1/2 teaspoon garam masala Method: Add soaked and drained black grams and kidney beans to cooker with salt and water as needed and pressure cook until done. Heat oil and add cumin seeds, bay leaf and dry red chillies.  Next add onion and minced ginger garlic and saute until translucent. Add in the tomatoes next with the cooked grams and beans and mix.  Add all the spices with reserved water from cooking the daal as needed. Adjust salt to taste.  Add fresh cream or almond milk and mix and cook for a minute and turn off. Garnish and serve hot. Note: The use of oil or ghee and al...

Ingredients: 1 cup whole urad daal 1/2 cup onion chopped 1 cup crushed tomatoes or 2-3 medium sized tomatoes chopped 2-3 green chillies and red chillies to taste 1 tablespoons of ginger garlic paste 1 teaspoon of cumin seeds 2 bay leaf 1 teaspoon of coriander powder 1 teaspoon of cumin powder 1 teaspoon of sugar Salt to taste 1 tablespoon of oil or ghee cilantro to garnish  Kasuri methi (dry fenugreek leaves) to garnish Method: Soak whole urad daal overnight or for 8 hours. After 8 hours, pressure cook the daal with 1 cup water and bay leaf. In a separate pan, heat oil or ghee.  Add cumin seeds and green chillies and red chillies and saute for a minute. Next add ginger garlic paste and saute for a minute.  Add onion and saute until translucent. Next add the crushed tomatoes and mix well.  Add all the spices one by one and mix well. Add a little sugar to balance the taste.  Next take the bay leaf out from the pressure cooke...

Ingredients: 1/2 cup toor dal (split pigeon peas) 1 bunch of spinach chopped 1/2 cup onion chopped 1 teaspoon turmeric powder 1 teaspoon of oil or ghee 1 teaspoon mustard seeds 1/8th of a teaspoon asafetida 1 teaspoon tamarind paste or to taste 2-3 red chillies slit Water as needed Salt to taste Method: Begin by pressure cooking toor daal along with spinach and water as needed. Once the daal is cooked, set it aside. Heat oil in a pan and add mustard seeds and let them pop, next add asafetida and red chillies and saute for a minute.  Add onions and saute until translucent. Next add the cooked daal along with more water as needed to adjust the consistency of the daal.  Add turmeric powder and  tamarind paste and adjust salt to taste, cover with a lid and bring it to a boil and turn off heat. Serve it hot with some steamed rice. Note: You can completely skip adding onion.

Ingredients: 1/2 cup toor dal (split pigeon peas) 2 tomatoes quartered 1 teaspoon turmeric powder 1 teaspoon of oil or ghee 1 teaspoon mustard seeds 1/8th of a teaspoon asafetida 1 sprig curry leaves 1 teaspoon tamarind paste or to taste 2-3 red chillies slit Water as needed Cilantro to garnish Salt to taste Method: Begin by pressure cooking toor dal along with tomatoes, turmeric powder and salt to taste with about 1-1/2 cup of water Cook the dal according to your cookers specifications and set aside. Next in a high sided pan, heat oil on medium and add mustard seeds and let them pop, add asafetida and curry leaves along with red chillies and saute for a minute. Next add the cooked dal along with more water as needed to adjust the consistency of the dal. Add tamarind paste to taste and adjust salt to taste, cover with a lid and bring it to a boil and turn off heat. Garnish with cilantro and serve hot with some steamed rice.