Recipes

Hello Everyone.   Many of you commented on how much you have enjoyed my cooking.   I decided t share some Recipes with you.  I use tumeric in my recipes,  as well as ginger , garlic ,  onions,  cilantro, green chillies, and cumin which provide many health benefits.  ENJOY!!!

It is best to use Quality Stainless Steel Cookware.   Wash it with Dish Drops, and use no-Rust Scrub pads.  Use good cutting board  with good Knifeware. 

 Most experts now agree that the healthiest oil for cooking use is canola oil.

Another good choice, and actually a frequent one is peanut oil, which is also high in monounsaturated fat.  If one plans to use peanut oil on a dish served to guests, be sure to verify that no guest has a peanut allergy

Kutli- This is a special lentil soup with spinach  that we eat with rice.

• 1 cup lentils ( Yellow- Chana  and Red-Masoor)
• 3 tomatoes
• 1 packet of cut spinach
• 1 teaspoon ginger (paste preferred, if not use powder.)
• 1 teaspoon garlic (paste preferred, if not use powder.)
• 1 teaspoon cumin powder
• 1/4 teaspoon Tumeric
• 1/8 teaspoon ground Red Chilli pepper
• Cilantro and green chillies

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•          1/8 cup oil
•          cumin seeds
•          mustard seeds

I usually use a pressure cooker, but you can use a regular pot.   Wash the cup of lentils and put them in the pot/cooker with about 16oz of water and turn on stove.  Then add in one green chilly and some cilantro.   Add in tomatoes, spinach, ginger, garlic, cumin, tumeric and red chilli peper.  Put in 2 tbsp of oil and pressure in the cooker.   After pressure comes on let it cook for 10 minutes.   Then release pressure and open and add in lemon juice to taste and add in some more cilantro.

In a separate pan, prepare bhagar:   Heat 1/8 cup oil.  When hot, put in some solid cumin seeds and mustard seeds. Then turn off.   When oil gets cool add this to the pot of lentils above.

 

Chicken Breast

• 1 lb chicken breast, cut up into tiny pieces.  
• 1 onion, thinly sliced
• 1 teaspoon ginger (paste preferred, if not use powder.)
• 1 teaspoon garlic (paste preferred, if not use powder.)
• 1 teaspoon cumin powder
• 1 tablespoon Ketchup OR soy sauce
• 1 green chilli
• cilantro
• Salt to taste.
• 1/4 teaspoon Tumeric
• 1/8 teaspoon ground Red Chilli pepper.
• 1 tablespoon Yogurt
• 1/8 cup cooking oil

Fry onion in oil until it turns red, keep stirring.   Then add in all the spices above, fry for a couple minutes.  Then add in the chicken and fry.   When all sides of the chicken are brown, add the yogurt, ketchup and cilantro, and half cup of water. Then simmer on low heat.

Indian Spinach

• 2 packets of Chopped Frozen Spinach
• 1 onion, thinly sliced
• 1 teaspoon ginger (paste preferred, if not use powder.)
• 1 teaspoon garlic (paste preferred, if not use powder.)
• 1 teaspoon cumin powder
• 1 tablespoon tomato paste
• 1 green chilli
• cilantro
• Salt to taste.
• 1/4 teaspoon Tumeric
• 1/8 teaspoon ground Red Chilli pepper.
• 1 tablespoon Yogurt
• 1/8 cup cooking oil

 Fry onion in oil until it turns red, keep stirring.   Then add in all the spices above, fry for a couple minutes.  Then add in the spinach and tomato paste and yogurt, cover and simmer.   Then stir and mix while scratching the spinach from the bottom of the pan.   Put in some cilantro.

Tomato Chutni

• 1 onion, thinly sliced
• 1 teaspoon ginger (paste preferred, if not use powder.)
• 1 teaspoon garlic (paste preferred, if not use powder.)
• 1 teaspoon cumin powder
• 2 tablespoon tomato paste
• 1 green chilli
• cilantro
• Salt to taste.
• 1/4 teaspoon Tumeric
• 1/8 teaspoon ground Red Chilli pepper
• 1/8 cup cooking oil
• 5 fresh tomatoes, chopped
• 1 can of diced tomatoes
• 1 Tbsp Lemon juice

Fry onion in oil until it turns red, keep stirring.   Then add in all the spices above, fry for a couple minutes.  Then add in the all the tomatoes and tomato paste and cover and simmer.   Then stir and mix while scratching the from the bottom of the pan.   Put in some cilantro and lemon juice.

Garbano Bean  (Cholay)

• 1 onion, thinly sliced
• 1 teaspoon ginger (paste preferred, if not use powder.)
• 1 teaspoon garlic (paste preferred, if not use powder.)
• 1 teaspoon cumin powder
• 1 green chilli
• cilantro
• Salt to taste.
• 1/4 teaspoon Tumeric
• 2 Tbsp Shan Chana Masala
• 1/8 teaspoon ground Red Chilli pepper
• 1/8 cup cooking oil
• 3 fresh tomatoes, chopped or  1 can of diced tomatoes
• 1 Tbsp Lemon juice
• 2 cans of chick peas OR ( I soak 2 cups of gabanzo beans in water overnight , then the next day, rinse the water and and put in a 2 Tbsp of Shan Chana masala with 1 Tbsp of oil with the garbanzo beans in a pressure cooker and pressurize for 10 minutes.)

Fry onion in oil until it turns red, keep stirring.   Then add in all the spices above, fry for a couple minutes.  Then add in the all the tomatoes and canned chick peas or garbanzo beans cover and simmer.   Then stir and mix while scratching the from the bottom of the pan.   Put in some cilantro and lemon juice