Dal Dhokli

Dal Dhokli

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Cook time: 

Total time: 

Serves: 4

Ingredients
For Dal:
  • ¾ cup oily or dry toover dal (split pigeon peas), uncooked
  • 2 cups water
  • 1 teaspoon salt or to taste
  • Small (golf ball size) piece of jaggary or 3 teaspoons sugar
  • ½ teaspoon turmeric
  • 1 teaspoon dhana-jeeru (spice blend of coriander and cumin powder)
  • 1 teaspoon or to taste finely chopped or minced jalapeno or serrano chili
  • ½ teaspoon finely minced ginger
  • 1 medium tomato, diced
  • 1 ½ tablespoons lemon juice
  • 1 tablespoon chopped cilantro, for garnish
For Dhokali:
  • 1 cup chapatti or whole wheat flour
  • 2 tablespoons olive oil
  • ½ teaspoon ajwain seeds
  • ½ teaspoon turmeric
  • ½ teaspoon chili powder
  • ¼ teaspoon asafetida
  • 1 teaspoon salt or to taste
  • Water as needed to make dough
For Tempering (Vaghar):
  • 2 tablespoons olive oil
  • ¼ teaspoon fenugreek seeds
  • 1 teaspoon mustard seeds
  • ⅛ teaspoon cumin seeds
  • ⅛ teaspoon of asafetida
  • 5 to 6 curry leaves
  • 1 whole dry red chili (optional)
  • Pinch of red chili powder (optional)
Directions
  1. Wash split pigeon peas few times. For oily dal make sure all the oil is washed off. Soak in about 1 ½ cups of water for 1 to 2 hours or until peas are soft in a medium size soup pot. (Soaking is optional).
  2. Add diced tomato. Cover with a lid and cook it with water on a medium heat until peas are very soft, about one hour. Dal can also be cooked in a pressure cooker, according to manufacturer’s direction.
  3. While dal is cooking, make dhokli dough. Combine flour, oil, salt and dry spices in a mixing bowl with hands. Gradually add water and knead into firm and smooth dough. Cover with a plate or a kitchen towel and let it rest 30 to 40 minutes. After dough is rested divide into four equal portions and roll into balls.
  4. Once the dal is cooked, take off the heat and add ½ cup of water and mix it with a whisk or an immersion blender until it has a consistency of slightly thick soup. Start heating the dal on medium heat. Add salt, turmeric, dhana-jeeru, green chili and ginger. Stir dal and let it simmer on low heat or a simmer burner.
  5. While dal is simmering, flatten a dough ball on to a smooth cutting board and roll out into a thin circle (as thin as pasta sheet). Cut dough into 2 inch squares or diamonds. If some pieces are small it’s fine. Drop the pieces one by one into simmering dal and stir with dal. Increase heat to medium high and let dal come to boil so dough pieces can cook. Repeat the process with remaining dough balls. If dal starts to boil over, reduce heat to medium. Let dal dhokli simmer for 12 to 15 minutes. Add jaggery or sugar and lemon juice, stir dal dhokli. Keep it simmering on low heat.
  6. In a separate small heavy bottomed sauce pan, heat oil on medium high heat until shimmering, 2 to 3 minutes. Add fenugreek seeds and let it sizzle. Lower the heat, add mustard and cumin seeds and let them sizzle. Add asafetida, curry leaves, red chili and chili powder. Pour oil with everything over dal. Mix it with dal dhokli and let it simmer for two to three minutes. Garnish with cilantro before serving. Serve warm. Can be served over rice. You can also add ½ cup vegetables like green beans, green peas or beans like black-eyed peas to simmering dal to make it one pot meal.

 

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Vegetable Biryani

Vegetable Biryani

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Cook time: 

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Serves: 4

This dish comes from city of Hyderabad, Southern part of India.
Ingredients
For fried shallots and marinade:
  • 1 lb. shallots, thinly sliced
  • 3 tablespoons ghee or melted butter or canola oil
  • ¼ cup yogurt
  • Juice of ½ a lemon
  • 2 teaspoons salt or to taste
  • 1 inch piece of ginger, finely minced
  • 2 garlic cloves, finely minced
  • ½ teaspoon turmeric
  • 2 teaspoons cayenne pepper
  • 2 teaspoons dhana-jeeru (spice blend of ground coriander and cumin)
  • 1 teaspoon garam masala
  • 1 lb. paneer, cut into 1 inch dice
  • 1 red onion, cut into 1 inch dice
  • 10 to 12 cauliflower florets
  • ½ of green pepper cut into 1 inch dice
  • ½ of red pepper cut into 1 inch dice
  • 2 carrots cut into 1 inch dice
  • 1 cup frozen green peas, thawed
  • 1 tablespoon chopped cilantro, for garnish
Dough lid (optional):
  • 1 ½ cups whole wheat flour
  • ½ cup or more water
Rice:
  • 2 cups basmati rice
  • 2 inch piece of cinnamon stick
  • 1 bay leaf
  • 2 whole cloves
  • 2 green cardamom pods
  • 5 whole peppercorns
  • 1 tablespoon ghee or butter or canola oil
  • 1 tablespoon salt or to taste
  • 1 tablespoon caraway seeds
  • ⅛ teaspoon freshly grated nutmeg
Biryani:
  • 1 teaspoon saffron threads
  • ½ cup warm cooking water of rice
  • 3 tablespoons ghee or melted butter
  • ½ teaspoon garam masala
  • ½ teaspoon rose water (optional)
  • 2 tablespoons chopped cilantro
Directions
  1. Fried shallots: Heat 2 tablespoons of ghee or butter or oil in a large non-stick skillet until shimmering. Add shallots and let it cook on medium heat until golden brown, stirring occasionally. This takes about 9 to 10 minutes. Let shallots cool for 5 to 10 minutes.
  2. While shallots are cooling, mix yogurt, salt, lemon juice, remaining oil or ghee or butter, ginger, garlic and dry spices into medium mixing bowl. Add vegetables and paneer except peas. Stir with yogurt and spices to coat them with marinade.
  3. Once shallots are cooled, reserve one third in a small bowl. Add remaining shallots to vegetables and paneer. Stir the mixture and let it stand for 30 minutes or so.
  4. While vegetables are marinating, make dough lid. Mix flour and water in a medium mixing bowl until soft dough forms. Knead the dough on a floured surface until smooth. Make a ball and roll into ¼ inch thick rope which can be wrapped around the lid of large size Dutch oven. Cover the dough lid with kitchen towel.
  5. Make rice: Rinse rice in cold water until water runs clear and drain excess water. Bring 4 cups of water to boil in a large sauce pan. Wrap whole spices into a piece of cheese cloth and tie with a kitchen twain. Add to sauce pan along with oil or butter or ghee, salt, nutmeg and caraway seeds. Stir in rice. Bring rice to simmer and cook only half way, about 5 to 7 minutes. Remove the spice bundle and reserve ½ cup cooking liquid.
  6. Assemble biryani: Preheat oven to 350 degrees. Combine saffron and pinch of sugar or salt into a mortar, and with a pestle make it into fine powder. Transfer to a measuring cup. Pour warm cooking water from rice over it and mix until saffron is almost dissolved. Spray large Dutch oven with non-stick spray to avoid paneer sticking to bottom. Drizzle 1 tablespoon ghee or butter in a large Dutch oven. Spoon half of vegetable mixture over it and spread it in even layer. With a skimmer or a fine sieve drain excess liquid from rice and spread half of rice over vegetables. Top with half of remaining ghee or butter, shallots, garam masala, saffron water, rose water and cilantro. Repeat the same layering once more. Cover with lid and wrap the dough lid on top of it. Press the dough to tightly seal it. Bake the biryani for 15 to 20 minutes or until the dough lid is golden brown. Let it stand for 5 minutes. Remove dough lid, uncover lid, top with green peas and cilantro. Serve immediately with cucumber raita.

 

 

Quick Vegetable Biryani

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Serves: 4

This recipe can be made with leftover rice.
Ingredients
  • 2 cups cooked rice
  • 1 cup assorted vegetables
  • ¼ cup frozen green peas
  • 2 teaspoons ghee or butter
  • 2 tablespoons canola oil
  • 1 teaspoon cumin seeds
  • ½ teaspoon mustard seeds
  • ½ teaspoon saffron threads
  • 1 bay leaf
  • 2 whole gloves
  • 1 inch piece of cinnamon stick
  • 2 whole cardamom pods
  • ¼ cup diced red onion
  • 1 clove garlic, finely minced
  • 1 jalapeno or serrano chili, finely chopped
  • 1 teaspoon garam masala
  • ½ teaspoon smoked paprika or chili powder
  • ¼ cup chopped cilantro, for garnish
  • Salt to taste
Directions
  1. Heat ghee or butter with oil on a medium high in a frying pan or a wok until simmering. Add cumin and mustard seeds and let them sizzle, 30 seconds. Lower the heat to medium. Sprinkle saffron threads in over oil while crushing them with your fingertips. Sauté saffron in fat until fat picks up color, about 30 seconds. Next add whole spices with bay leaf and sauté for 30 seconds.
  2. Add onions and sauté those until edges are brown, about 2 minutes. Add garlic, ginger and green chili, and sauté those for 1 minute. Next add garam masala and paprika or chili powder and sauté those for 30 seconds.
  3. Increase heat to high. Add vegetables and stir fry those for 2 to 3 minutes until vegetables soft but still crunchy. Add cooked rice and season with salt. Stir fry rice with vegetables until coated with spices, about 1 to 2 minutes. Next add peas and stir to combine with rice. Lower the heat to low. Cover the pan or wok with a lid and let everything cook together to blend all the flavors for 2 to 3 minutes. Before serving garnish with cilantro. Serve warm with cucumber raita.

 

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Mexican Rice

Mexican Rice

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Cook time: 

Total time: 

Serves: 4

Ingredients
  • 1 cup uncooked rice
  • 1 cup uncooked rice
  • 1 ½ cups or more of water
  • 1 ½ cups or more of water
  • 1 tablespoon olive oil
  • 1 tablespoon olive oil
  • ½ teaspoon cumin seeds
  • ½ teaspoon cumin seeds
  • ¼ teaspoon turmeric
  • ¼ teaspoon turmeric
  • ½ teaspoon chili powder
  • ½ teaspoon chili powder
  • ½ teaspoon dhana-jeeru (spice blend of ground coriander and cumin)
  • ½ teaspoon dhana-jeeru (spice blend of ground coriander and cumin)
  • ⅛ teaspoon oregano
  • ⅛ teaspoon oregano
  • ¼ teaspoon garlic powder
  • ¼ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon onion powder
  • ½ teaspoon salt or to taste
Directions
  1. Heat oil in a medium pot. Add cumin seeds and let it sizzle. Add remaining ingredients except salt and water. Add rice and sauté it until rice is coated with oil and spices, 1 minute.
  2. Add water and salt. Cover the pot and let the rice cook until soft, about 10 to 15 minutes. Add more water if necessary.
  3. Can be served for filling for burrito or on the side for Mexican dishes.
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Muthia

Steamed Muthia

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Serves: 4

For the recipe of Muthia (dumplings), you can use Soji (cream of wheat) or Dhokla flour instead of coarse wheat flour. All these flours are easily available in Indian grocery stores.
Ingredients
  • IFor Muthia:
  • 1 ½ cups Bhakhari flour or Lapasi flour (coarse whole wheat flour)
  • ¼ cup chickpea flour
  • 4 tablespoons olive oil
  • 2 teaspoons salt or to taste
  • 2 teaspoons sugar or to taste
  • 1 teaspoon turmeric
  • ½ teaspoon chili powder
  • ⅛ teaspoon asafetida
  • 1 small doodhi (Indian light green squash) or 2 small zucchinis, shredded
  • 3 teaspoons green chili, minced
  • 2 teaspoons ginger, minced
  • 2 tablespoons cilantro, finely chopped
  • ½ cup yogurt (not Greek) or 3 tablespoons lemon juice
  • Water, as needed
  • 2 tablespoons unsweetened coconut flakes, for garnish (optional)
  • 2 tablespoons cilantro, finely chopped, for garnish (optional)
For Vaghar (tempering):
  • 3 tablespoons olive oil
  • ½ teaspoon fenugreek seeds (optional)
  • 1 teaspoon mustard seeds
  • 2 teaspoons sesame seeds
  • Pinch of asafetida
Directions
  1. Combine flours, oil, salt, sugar and spices in a mixing bowl. Add remaining wet ingredients and form soft dough. If dough is too dry add some water.
  2. Start heating steamer with a container. If you are using bamboo steamer, lined with parchment paper.
  3. Take about ½ cup dough into hands and form about six inches cylindrical shape. Using hands form into an egg like shape. Lower the heat of steamer and drop the egg shaped dough onto steamer container. Repeat the process with remaining dough. It should make about 5 to 6 Muthia. Steam Muthia for 20 to 25 minutes until Muthia are cooked through. Let it stand for 10 to 15 minutes, covered.
  4. Cut Muthia into ¾ inch slices and get Vaghar ready. If some pieces break, it’s fine.
  5. Heat oil in a wok or a frying pan on medium-high heat, 2 to 3 minutes. Add fenugreek seeds and let it sizzle. Add mustard seeds, asafetida and sesame seeds. As soon as seeds start popping, add sliced Muthia. Stir the contents, lower the heat and cover wok or pan. Let Muthia heat through and brown, 5 minutes. Garnish with cilantro and coconut. Serve warm with cilantro chutney as a light lunch or an appetizer.

 

 

Fried Muthia

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Serves: 4

This is my sister Jayshree's recipe of croquettes (fried muthia) and she has mastered this recipe of our mother's.
Ingredients
  • 1 ½ cups Bhakhari flour or Lapasi flour (coarse whole wheat flour)
  • ¼ cup chickpea flour
  • 5 tablespoons oil
  • 2 teaspoons salt or to taste
  • 4 teaspoons sugar or to taste
  • 1 teaspoon turmeric
  • ½ teaspoon chili powder
  • ⅛ teaspoon asafetida
  • ½ bunch fenugreek greens, chopped or ½ bag of frozen fenugreek greens
  • 3 teaspoons green chili, minced
  • 2 teaspoons ginger, minced
  • 2 tablespoons cilantro, finely chopped
  • ½ cup yogurt (not Greek)
  • Water, as needed
  • Oil for frying
Directions
  1. Wash fresh fenugreek in couple of changes of water. It tends to be quite gritty. Drain as much water as you can.
  2. Combine flours, oil, salt, sugar and spices in a mixing bowl. Add remaining wet ingredients and form soft dough. If dough is too dry add some water.
  3. Take about a tablespoon dough into hands and form about three inches oval shape (like a crocket) using hands. Repeat the process with remaining dough. It should make about 18 to 20 Muthia.
  4. Heat oil in a wok or a frying pan until ready for frying. Fry 5 to 6 Muthia at a time until golden brown, 3 to 4 minutes. Serve warm with cilantro chutney as an appetizer.
Notes
You can use Soji (cream of wheat) instead of coarse wheat flour for this recipe. All these flours are easily available in Indian grocery stores. For frozen fenugreek greens (bitter greens), use one which is in loose form. You can also make this recipe with ½ small doodhi or 1 small zucchini, shredded.

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Handvo

Doodhi Handvo

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Cook time: 

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Serves: 8

Savory Cake with Squash
Ingredients
For Batter:
  • 3 cups uncooked rice (not Basmeti)
  • 1 cup toover dal (split pigeon peas)
  • ¾ cup yogurt or buttermilk
  • 6-8 cups water
For Handvo:
  • 4 teaspoons salt or to taste
  • 4 teaspoons sugar or to taste
  • 1 teaspoon turmeric
  • ½ teaspoon chili powder
  • 1 medium size doodhi (Indian squash) or 2 medium size zucchini, shredded
  • 2 tablespoon cilantro leaves, chopped
  • 2 tablespoons finely chopped jalapeno or serrano chili
  • 2 tablespoons finely minced ginger
  • 1 teaspoon baking soda
For Vaghar (tempering):
  • ¾ cup olive oil
  • 2 teaspoons mustard seeds
  • 1 teaspoon fenugreek seeds
  • 2 tablespoons sesame seeds
  • ⅛ teaspoon asafetida powder
Directions
  1. Make batter: Wash rice and dal and let it soak in water for 6 to 8 hours or until rice and dal become soft. In a blender, grind rice and dal in 2 batches to make a thick batter. Add ½ yogurt or buttermilk in each batch. Add water small amount of water to move contents in blender.The texture of rice and dal should be like wet sand. Cover tightly and let it ferment over night or up to 24 hours in warm place. (In cold weather it takes longer for batter to ferment. You may need to keep it for 24 hours.)
  2. To fermented batter, add squash, cilantro, chilies, ginger, turmeric, salt and sugar. Mix everything well. Add baking powder and mix again.
  3. Preheat oven to 375. Lightly grease 13” x 9” baking pan with cooking spray or grease large cast iron pan. Transfer batter to pan.
  4. Prepare Vaghar: Heat oil in a small heavy bottomed soup pot on a medium heat, 2 to 3 minutes. Add fenugreek seeds and let them sizzle. Add mustard seeds and let them sizzle. Lower the heat to low and add asafetida powder and 1 teaspoon of sesame seeds. Take it off the heat and pour over batter. Take about 1 tablespoon of water and pour into pot and stir it to get all the remaining spices and pour into batter. Gently stir the batter to evenly distribute spices.
  5. Sprinkle on top of batter remaining sesame seeds. Bake it uncovered for 50 to 60 minutes or until the Handvo is light golden brown on top and toothpick or knife inserted comes out clean. For the last 5 to 7 minutes, turn oven to broiler and let the top brown dark golden. Let it cool down for 20 to 30 minutes. Cut into squares and serve it warm with olive oil to drizzle over or cilantro chutney.

 

 

Lilva Ratalu no Handvo

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Serves: 8

This is my cousin Vibha's recipe of Savory Cake of Green Pigeon Peas and Purple Yam.
Ingredients
  • 1 bag of frozen lilva (fresh pigeon peas), thawed, available in Indian grocery stores
  • 1 bag of frozen ratalu (purple yam), thawed, available in Indian grocery stores
  • 5 tablespoons olive oil
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • 4 teaspoons sesame seeds, divided
  • ¼ teaspoon asafetida, divided
  • ½ teaspoon garam masala
  • 4 teaspoons finely chopped jalapeno or serrano chili, divided
  • 4 teaspoons minced ginger, divided
  • 1 tablespoon finely shredded unsweetened coconut flakes
  • 1 tablespoon roasted unsalted peanuts, roughly chopped
  • 2 tablespoons cilantro, chopped
  • 3 teaspoons salt, divided
  • 4 teaspoons sugar, divided
  • 2 tablespoons lemon juice, divided
  • 1 tablespoon corn or potato starch
For Vaghar (tempering):
  • ⅓ cup olive oil
  • 2 teaspoons mustard seeds
  • 2 tablespoons sesame seeds
  • ⅛ teaspoon asafetida powder
Directions
  1. Prepare lilva: Put thawed lilva in a food processor and process it until crumbly, with some texture. Heat 3 tablespoons oil in a medium heavy bottomed soup pot. Add 1 teaspoon mustard seeds and let it sizzle. Add ⅛ teaspoon asafetida and 2 teaspoons sesame seeds. Let it heat for 30 seconds. Add crushed lilva, 2 teaspoons each of chili and ginger, and coconut. Stir everything. Add garam masala and season with 1 ½ teaspoon of salt. Stir everything again. Cover the pot and let cook for 5 minutes to blend all the seasoning. Take off heat and add 2 teaspoons sugar, 1 tablespoon lemon juice and cilantro and stir. Set it aside.
  2. Prepare ratalu: Cook ratalu either in microwave or on stove top with ½ cup of water. Once it is fork tender, mash it roughly, add starch and mix to coat ratalu with starch. Heat 2 tablespoons oil in another medium heavy bottomed soup pot. Add 1 teaspoon cumin seeds and let it sizzle. Add ⅛ teaspoon asafetida and 2 teaspoons sesame seeds. Let it heat for 30 seconds. Add mashed ratalu, peanuts, 2 teaspoons each of chili and ginger. Season with 1 ½ teaspoon salt, mix everything and let it cook 2 minutes to blend seasoning. Take off heat and add 2 teaspoons sugar and 1 tablespoon lemon juice. Mix everything and set it aside.
  3. Heat oven to 350 degrees. Lightly grease 13” x 9” baking dish.
  4. Pour half of lilva mixture in baking dish and smooth it out. Pour half of ratalu mixture in baking dish and smooth it out. Repeat with the same.
  5. Prepare Vaghar: Heat oil in a small heavy bottomed soup pot on a medium heat, 2 minutes. Add mustard seeds and let them sizzle. Lower the heat to low and add asafetida and sesame seeds. Take it off the heat and pour over the top layer. Evenly distribute oil and seeds.
  6. Bake handvo, uncovered, for 15 to 20 minutes until top is light brown. Let it stand at least 10 minutes before serving. Cut into two inches squares and serve with cilantro chutney as an appetizer or light lunch.

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Khichdi

Plain Khichdi

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Serves: 4

This simple meal of grain and dal is a staple of Gujarati meal. In most Gujarati households, you will find Khichdi with dinner. It can be prepared many ways, even with vegetables, making it a one pot meal.
Ingredients
  • 1 cup rice
  • ¾ cup toover dal (split pigeon peas) or mung dal (with or without skin)
  • 1 teaspoon turmeric
  • 1 teaspoon salt or to taste
  • 4 cups of water
Directions
  1. Wash rice and dal together in a bowl until water is clear. Add 4 cups of water to cover rice and dal. Let it soak for 1 to 2 hours. (Soaking is optional).
  2. Pour rice and dal along with water into a medium Dutch oven or a soup pot. Add turmeric and season with salt. Stir everything and cover pot with a lid. Let Khichdi cook for 40 to 45 minutes or until rice and dal are tender.
  3. To cook khichdi in an Instant pot: Follow step 1. Transfer dal and rice to pot insert. Add turmeric and season with salt. Stir everything and cover pot with a lid. Set instant pot to pressure cook setting and set time for 15 minutes. For unsoaked rice and dal increase time to 20 minutes. Once cooking is over release steam and follow step 4.
  4. Serve hot with yogurt or plain chass (lassi) or vaghareli chass.

 

 

Vaghareli Khichdi

Prep time: 

Cook time: 

Total time: 

Serves: 4

Ingredients
  • 1 recipe plain Khichdi
  • 2 tablespoons olive oil
  • 1 tablespoon Ghee (clarified butter)
  • ½ teaspoon fenugreek seeds
  • 1 teaspoon mustard seeds
  • 2 to 3 cloves
  • 1 inch piece of cinnamon stick
  • Pinch of asafetida
  • ½ teaspoon chili powder
  • 6 to 7 curry leaves
Directions
  1. Follow step 1 of plain Khichdi.
  2. In a medium Dutch oven or a soup pot, heat oil and ghee over medium heat until shimmering. Add fenugreek seeds and let it sizzle. Add mustard seeds and let them sizzle as well. Add remaining Vaghar ingredients and stir contents of pot. Follow step 2 and 4 of plain Khichdi.
  3. To cook in an Instant pot: Follow step 1. Set instant pot to saute setting. Once inner pot is hot, heat oil and ghee until shimmering. Add fenugreek seeds and let it sizzle. Add mustard seeds and let them sizzle as well. Add remaining Vaghar ingredients and dal and rice with water. Stir the contents of pot and cover instant pot. Set it to pressure cook for 15 minutes. Increase time to 20 minutes for unsoaked rice and dal. Once cooking is over, release steam and follow step 4 of plain Khichdi.

 
Mixed Grain Khichdi

Prep time: 

Cook time: 

Total time: 

Serves: 4

Ingredients
  • ¼ cup each quinoa, pearl barley, and cracked wheat (or millet)
  • ½ cup split pigeon peas (toover dal)
  • 2 tablespoons clarified butter or ghee
  • 1 tablespoon olive oil
  • 1 teaspoon black mustard seeds
  • Pinch of asafetida
  • ½ teaspoon turmeric
  • ½ teaspoon chili powder
  • 3 whole cloves
  • One inch piece of cinnamon stick
  • 7 to 10 curry leaves
  • 1 inch piece of ginger, finely minced
  • 1 jalapeno or serrano pepper (or to taste), finely diced
  • 3 cups of water or more
  • 1 teaspoon salt
Directions
  1. Combine quinoa, barley, cracked wheat and pigeon peas and rinse in a two to three of changes of water. Let it soak in 2 ½ cups water for at least 30 minutes (soaking is optional).
  2. In a medium Dutch oven or a soup pot, over medium-high heat, heat ghee and oil until it shimmers. Add mustard seeds and let it sizzle. Add curry leaves, all the dry spices and sauté until fragrant, for 30 seconds. Add the grain mixture along with water. Add green chili and ginger. Mix the contents of pot and season with salt. Add more water if necessary so that contents of pot are covered with water.
  3. Turn the heat up and bring contents of pot to a boil. Reduce heat to low, cover the pot and simmer for 40 to 45 minutes or until all the liquid have absorbed and grains and dal are tender. Add more water if necessary.
  4. To cook in an Instant Pot: Follow step 1. Set instant pot to saute setting. Once inner pot is hot, heat ghee and oil until it shimmers. Add mustard seeds and let it sizzle. Add curry leaves, all the dry spices and sauté until fragrant, for 30 seconds. Add the grain mixture along with water. Add green chili and ginger. Mix the contents of pot and season with salt. Add more water if necessary so that contents of pot are covered with water. Cover instant pot and set it to pressure cook for 20 minutes. For unsoaked grains and dal set for 30 minutes. Release steam once cooking is over and follow step 4.
  5. Serve warm with plain chass (lassi) or vaghareli chass.

 
Slow Cooker Vegetable Khichdi

Prep time: 

Cook time: 

Total time: 

Serves: 8

Ingredients
  • 2 cups rice
  • 1 ½ cups toover dal (split pigeon peas) or mung dal (with or without skin)
  • 4 cups water
  • 2 teaspoons turmeric
  • 2 teaspoons salt or to taste
  • 3 tablespoons oil
  • 1 tablespoon Ghee (clarified butter)
  • ½ teaspoon fenugreek seeds
  • 2 teaspoons mustard seeds
  • 3 to 4 cloves
  • 2 1-inch pieces of cinnamon stick
  • ¼ teaspoon freshly ground black pepper
  • ½ teaspoon chili powder
  • 9 to 10 curry leaves
  • 1 small onion, small diced
  • 2 cloves of garlic, finely minced
  • 2 inch piece of ginger, finely minced
  • 1 small potato, medium diced
  • 1 small carrot, medium diced
  • 2 to 3 cauliflower florets cut into bite size pieces
  • ½ cup frozen peas
Directions
  1. Wash rice and dal together in a bowl until water is clear. Transfer dal and rice to a 3-quart slow cooker pot and add 4 cups of water. Add turmeric and season with salt.
  2. In a separate frying pan, heat oil and ghee over medium heat until shimmering. Add fenugreek seeds and let it sizzle. Add mustard seeds and let them sizzle as well. Next add curry leaves, cloves, cinnamon sticks, black pepper and chili powder. Add onions and sauté them until translucent, 2 to 3 minutes. Add ginger and garlic and sauté for a minute. Add all the vegetables except peas and sauté for a minute. Pour everything on top of slow cooker pot.
  3. Stir the contents of pot, cover and cook on high for six hours. For the last half an hour add peas.
  4. Before serving check the seasoning. Serve hot with yogurt or plain chass(lassi) or vaghareli chass.
Notes
In this recipe you can use any vegetables (about 3 cups) you like. You can adjust the quantity of recipe depending on size of your slow cooker. The left overs can be frozen.

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Fideua

A wok pan of Fideua

Fideua

Prep time: 

Cook time: 

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Serves: 8

(Spanish Pasta) This is a vegetarian version of recipe adapted from Chef Ken Oringer’s recipe of Fideua.
Ingredients
  • 1 lb. angel hair pasta
  • 3 tablespoons extra virgin olive oil
  • 1 small red onion, finely chopped
  • 1 cup any variety of mushrooms, cut into bite size pieces
  • 2 cups assorted vegetables like cauliflower, bell peppers, carrots, etc., cut into bite size pieces
  • ½ cup frozen or fresh peas
  • 1 tablespoon Spanish paprika
  • 3 tablespoons tomato paste
  • 2 quarts vegetable stock
  • Salt to taste
For Garnish and Serving:
  • 1 cup mayonnaise or yogurt
  • 2 teaspoons extra virgin olive oil & more for drizzling
  • 2 cloves garlic, finely minced
  • ¼ teaspoon Spanish paprika
  • 2 bunch scallions, finely sliced
  • 1 bunch cilantro, finely chopped
Directions
  1. Break pasta into small pieces. Heat oil in a wok or a large cast iron pan. Sauté pasta until it turns golden brown, 2 to 3 minutes. Remove pasta from a pan, draining oil and set it aside.
  2. Add onion and sauté until translucent, 1 minute. Add mushrooms and sauté it until almost dry, 3 minutes. Add remaining vegetables except peas and sauté for one more minute.
  3. Move all the vegetables on one side of pan; add tomato paste and sauté for one minute. Add stock, season with salt and paprika. Add pasta and let it cook until the liquid have absorbed and pasta is cooked, about 10 minutes. Spread peas on top. Garnish with cilantro and scallions.
  4. In a separate mixing bowl, combine mayonnaise, paprika, garlic and 2 teaspoons of olive oil until smooth. Garnish with dollops of mayonnaise over noodles in several places and serve remaining mayonnaise on the side. Drizzle some olive oil over top.

 

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Jeera Rice

Jeera Rice

Prep time: 

Cook time: 

Total time: 

Serves: 4

Ingredients
  • 1 cup uncooked rice
  • 1 ½ cups or more of water
  • 1 tablespoon Ghee or olive oil
  • ½ teaspoon cumin seeds
  • 2 to 3 cloves
  • 2 to 3 whole cardamoms
  • Pinch of asafoetida
  • ½ teaspoon salt or to taste
Directions
  1. Heat Ghee or oil in a heavy medium pot. Add cumin seeds and let it sizzle. Add remaining ingredients except water and salt. Add rice and sauté it until rice is coated with oil or Ghee.
  2. Add water and salt. Cover the pot and let the rice cook until soft, about 10 to 15 minutes. Add more water if necessary.
  3. Can be served with dal, Kathi and any vegetable curry.

 

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Vegetable Pulao

Vegetable Pulao

Prep time: 

Cook time: 

Total time: 

Serves: 6

Rice Pilaf
Ingredients
  • 2 cups basmati rice, uncooked
  • 5 cups of water
  • 1 small red onion, cut into thin half moon shape slices
  • 1 small potato, cut into thin slices like fries
  • 6 to 8 small cauliflower florets
  • ½ small carrot, thinly sliced
  • ½ cup frozen peas, thawed
  • 3 tablespoons olive oil or ghee
  • 1 teaspoon cumin seeds
  • ½ teaspoon mustard seeds
  • 10 to 12 pieces of cashews
  • ¼ cup golden raisins
  • 1 garlic clove, finely minced
  • 1 inch piece of ginger, peeled and finely minced
  • ½ finely chopped jalapeno chili (optional)
  • ¼ teaspoon chili powder or red chili flakes
  • 2 to 3 each whole cloves and cardamom pods
  • ¼ inch piece of cinnamon stick
  • 2 bay leaves
  • ¼ teaspoon garam masala
Directions
  1. Wash rice and soak it for 30 minutes to an hour (optional) and drain well.
  2. In a soup pot or Datch oven heat ghee or oil over medium high heat. Once it shimmers, add cumin seeds, mustard seeds and let them sizzle. Add cashew, raisins, cloves, cardamom pods, cinnamon stick and bay leaves and saute for 30 seconds. Add onion, garlic, ginger and garam masala. Let onion sauté until light golden brown, 2 minutes. Add remaining vegetables except peas, green chili and red chili flakes or powder. Stir the vegetables and sauté them for 2 to 3 minutes.
  3. Add rice and sauté it for 1 to 2 minutes so that rice is coated with spices and oil or ghee. Add salt and water, stir everything and cover the pot. Lower the heat and let rice cook until fork tender, about 25 to 30 minutes. At this point you can also transfer the rice into 350 degrees oven and let it cook until rice is cook through, about 25 to 30 minutes. Spread peas on top. Let rice stand for 10 minutes, covered, before serving.

 

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