Saturday, February 28, 2009

Potato Curry with Yogurt Gravy


2 large boiled potatoes
2 tablespoons oil
1/2 teaspoon cumin seeds (jeera)
Pinch of asafetida (hing)
2 teaspoons besan (gram flour)
1 bay leaf
4 tablespoons yogurt
1 teaspoon grated ginger
1 teaspoon finely chopped green chilies
1 tablespoon coriander powder (dhania)
1/2 teaspoon turmeric powder (haldi)
1/2 teaspoon paprika
1/4 chopped cilantro (hara dhania)
1 1/2 cups of water


Boil the potatoes until they are tender.
Peel and cut them in bite size pieces.
Mix the yogurt, ginger, green chilies, turmeric powder, coriander powder and paprika into a paste.
Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil. If the cumin seed cracks right away, the oil is ready.
Add the cumin seeds and asafetida. After the cumin seeds crack, add the bay leaf and besan (gram flour). Stir for about half a minute until the besan (gram flour) is golden-brown.
Add the yogurt paste and stir-fry for about 2 minutes on medium heat until the paste starts leaving the oil from the sides.
Add the potatoes and let it cook for 2-3 minutes.
Add about one cup of water. After the gravy boils, let it cook on low-medium heat for 4 to 5 minutes. Adjust the water in gravy to your liking.
Add the cilantro and salt and continue to cook for a few minutes. Serve with any kind of GF bread.


Use variety of vegetables, such as green peas, carrots, and cauliflowers, as a substitute for the potatoes. The recipe for the gravy remains the same.

Besan (Gram Flour) Puda (Dosa)


1 cup besan (gram flour)
1/4 cup rice flour
1 teaspoon salt
3/4 cup water
1/2 teaspoon cumin seeds (jeera)
1 teaspoon chopped green chilies
1 cup shredded zucchini (Italian squash)
1 tablespoon chopped cilantro (green coriander)
About 6 tablespoons of oil to cook


Shred the zucchini with the skin and keep aside.
Mix the dry ingredients togather In a bowl, besan (gram flour), rice flour which helps for the crispness, salt, and cumin seeds.
Add the water slowly to make a smooth batter batter should be consistency of pancake batter or Dosa batter.
Next add the chopped green chilies, chopped cilantro (green coriander) and shredded zucchini. Mix well.
Use a non-stick skillet and place on medium-high heat. To check if the skillet is ready, put a few drops of water on it. If the water sizzles right away, the skillet is ready.
Next pour about 1/2 cup of the mixture on the skillet and spread evenly with a back of spoon. Starting from the center, spread in circular motion outwards until it is evenly spread about 7 inch circles.
When batter start drying. Put 1 teaspoon of oil and spread over gently, using a flat spatula. Lift the puda from one side using a flat spatula (A flat spatula makes it easy to flip the puda). Flip the puda when it turns golden-brown.
Next, press the puda lightly with the spatula all around so the puda cooks evenly. The puda should be golden brown on both sides to ensure it is crispy.


Spresd the batter quick, otherwise batter start drying and cannot be spread.

Serving Suggestions:

You can serve the puda with yogurt, chutney, spicy pickles, or ketchup.
You can also fold the puda with shredded cheddar cheese, sliced tomatoes, or roasted vegetables.


Zucchini can be replaced with finely chopped spinach, shredded potatoes, or very finely shredded cabbage.
If you make the puda without vegetables, do not use rice flour. This will cause the pudas to be very dry.
If you don’t have cilantro, you may replace with ground coriander powder.
If you don’t have green chilies, you may replace with red chilly powder or flakes.

Pico de Gallo (Mexican Salsa)


3 plum tomatoes, peeled, seeded and chopped
1/4 cup red onion, diced
1 medium jalapeno, seeded and minced
1 tbsp garlic, minced
2 tbsp fresh cilantro, chopped
1/2 lime
salt and pepper, to taste


1. Add the tomatoes, red onion, jalapeno, garlic, chilantro, juice from the lime, and salt and pepper to a medium bowl.

2. Mix and allow the flavors to combine for about 30 minutes. Garnish with fresh cilantro and serve.


Place in some GF Tacos and drizzle with sour cream.

Black Bean Salsa


1/2 onion, minced
1/4 cup fresh cilantro, chopped
1 medium jalapeno, minced
1 15 oz can black beans, rinsed and drained
salt to taste
1 tbsp lime zest
1 tbsp lime juice
1/2 tsp orange zest


1. In a medium bowl, combine the onion, cilantro, jalapeno, black beans, salt, lime zest, lime juice and orange zest.

2. Cut away the white pith from the orange used for zest, cut into wedges and add to the onion mixture.
Squeeze the juice from the orange into the bowl as well.

3. Mix to blend all the flavors.

Beef Bourguignon


4 to 5 slices of bacon
1 pound of nice quality beef, cubed
1/2 a pound of pearl onions
2 medium carrots,sliced
12 ounces of mushrooms, quartered
3/4 tsp of marjoram
3/4 tsp of thyme
4 tbs of parsley
4 cloves garlic, minced
1 bay leaf
3/4 cup of red wine
1 cup of GF beef broth
2 tbs of tomato paste/puree
1/4 cup of GF plain flour (Doves Farm)


1. Season a nice quality, cubed beef with salt and pepper

2. Add the seasoned beef to a medium glass bowl and add pearl onions, carrots, marjoram, thyme, parsley, garlic, bay leaf, red wine then stir and cover. Let this marinate for at least an hour in the refrigerator.

3. In a skillet cook, 4 to 5 slices of bacon and cut the bacon into pieces.

4. To the slow cooker add the meat mixture the bacon pieces, thyme, marjoram, mushrooms, red wine and beef broth.

5. Next add tomato paste.

6. Season with salt and pepper.

7. Stir everything together and then cover.

8. This stew can cook for between 4 and 8 hours depending on your schedule.

9. Towards the end of the cooking process Blend flour with beef stock from the pot to make a sluree. Then add it to the stew to thicken the sauce while the cooking finishes.

Potatoes Au Gratin


2 lbs. of Potatoes
1 cup of grated Gruyère or Emmenthal cheese
½ cup of single cream
Salt and pepper to taste


1. Preheat the oven to 425 F.

2. Lightly grease a shallow 1 1/2 quart casserole dish with butter.

3. Peel potatoes, and then slice, using a mandolin.

4. Now grate Gruyère or Emmenthaler cheese.

5. Next arrange the sliced potatoes and layer with melted butter.Season with salt and pepper and sprinkle with the cheese.

6. Layer with melted butter and half and half. Season with salt and pepper.

7. Top with more grated cheese and sprinkle with Parmesan.

8. Bake the casserole covered for 30 minutes

9. After 30 minutes, uncover and bake an additional 15 minutes or until the potatoes are tender.

Gluten Free Latkes


2 lbs. of potatoes
1/4 cup of GF flour (Doves Farm)
1 tsp of GF baking powder
3/4 tsp of salt
1 large onion, grated
1 egg, lightly beaten
1/3 cup of vegetable oil
1/2 cup of sour cream, optional
1/2 cup of apple sauce, optional


1. Using a food processor, grate potatoes and onion into a large mixing bowl.

2. Squeeze the mixture tightly between your hands to release excess water and return the potatoes and onion to a bowl.

3. To the potato mixture add flour, egg, salt and pepper and stir to combine.

4. Next in a large heavy skillet, heat Bertolli Extra Virgin Olive Oil over medium heat.

5. Using your hands or a spoon, put about 2 tablespoons per pancake into the skillet.

6. Cook each pancake for 4 minutes, then flip and cook for another 2 minutes or until golden brown, crisp and cooked through

Mohan Thal (Gram Flour Fudge)


2 cups Gram flour (basen)
6 tablespoons unsalted butter or ghee
1 tablespoon warm milk
1/2 cup double cream
1 cup milk powder
1 teaspoon cardamom seed powder
1 1/4 cup Sugar
1/2 cup water
2 tablespoons sliced almonds

Special Equipment:

Candy Thermometer


Melt the butter and mix with gram flour by rubbing between both palms.
Texture will become like a lightly rough powder.
Keep aside for at least fifteen minutes.
Add the milk.
Milk should be warm, and rub the mixture again between your both palms.
Next put the cream and milk powder in a frying pan and cook on medium heat.
String continuously until mixture comes together and looks like soft dough.
Remove from heat and keep aside.
Mix the milk dough with gram flour mixture togather and stir fry on medium heat until it becomes light brown in color and start giving off a sweet aroma.


stir fry continuously making sure it stays powdery.
Let it cool and add cardamom powder mix it well.
In a saucepan, boil the sugar and water together on medium heat until syrup is 2 threads or 225 degrees F on a candy thermometer.
Mix the syrup with flour mixture mix well and pour on a 8 inch greased plate. Do this quickly before syrup cools down.
Mohanthal should be about ½ inch thick and shape it into a square shape on the plate. While it is still hot spread the sliced almonds evenly over the top to garnish.

Cut the mohanthal into 1-inch square shapes while it is still warm.
Serve at room temperature.
At room temperature mohanthal can be kept for 2 weeks or refrigerate for a month.

Gluten Free Nan Bread


2 cups of GF Plain flour (Doves Farm)
1 teaspoon active dry yeast
1 teaspoon salt
1 teaspoon sugar
Pinch of baking soda (not powder)
2 tablespoons of oil
2 1/2 tablespoons natural yogurt
3/4 cup lukewarm water

Also needed:

1 teaspoon of clear butter or ghee to butter the Naan
1/4 cup GF Plain flour for rolling (Doves Farm)


Dissolve active dry yeast in lukewarm water and let it sit for 10 minutes or until the mixture becomes frothy.
Add sugar, salt and baking soda to the GF flour and mix well.
Add the oil and yogurt mix, this will become crumbly dough.
Add the water/yeast mixture and make into soft dough.

Note: after dough rises it will become a little softer.

Knead until the dough is smooth.
Cover the dough and keep in a warm place for 3-4 hours.
The dough should almost be double in volume.
Heat the oven to 500 degrees with pizza stone for at least thirty minutes so stone is hot.
Using a pizza stone will help to give naan close to same kind of heat as clay tandoor.
Next turn the oven to high.
Knead the dough for about two to three minutes and divide the dough into six equal parts.
Take each piece of dough, one at a time, and roll into 8-inch oval shape. Dust lightly with dry GF flour to help with the rolling.
Before putting the Naan in oven, lightly wet your hands and take the rolled Naan, and flipp them between your palms and place onto your baking/pizza stone/Sheet into the oven.
You can place about 2 Naan on the baking/pizza stone at a time.
The Naan will take about 2 to 3 minutes to cook, depending upon your oven.
After the Naan is baked(Naan should be golden brown color on top).
Take naan out of the oven and brush lightly with clear butter or ghee.
wait 2 to 3 minutes before baking the next batch of naan.
It gives oven the chance to get heated again to max.

Serve Naan with Daal, Chola, Palak Paneer or any vegetable. Enjoy!

Vegetable Cutlets


2 medium potatoes
1 cup chopped mixed vegetables (green peas, carrots, green beans, corn)
2 tablespoons chopped cilantro (green coriander)
2 finely chopped green chilies (adjust to your taste)
1 teaspoon chopped ginger
1 teaspoon salt (adjust to your taste)
1 teaspoon mango powder
3 tablespoon Plain GF flour
1 cup GF breadcrumbs
Oil to fry


Boiled the potatoes until they are tender.
Once cooked, drain the water and let the potatoes cool down.
Peel the skin off and mash the potatoes.
Steam the chopped mixed vegetables.
Make sure to squeeze the vegetables to take the excess water out and Pat dry.
Mix all the ingredients togather; adjust salt and pepper to your taste.
Add 4 tablespoons of water to the GF Plain flour to make a batter and keep aside.
With oiled hands, divide the mixture into 10 equal parts.
Shape into flat round patties about 1/2 inch thick.
Dip each patty in the flour batter, and roll the patty in GF breadcrumbs and set aside.
Heat the oil on medium high heat in a frying pan.
Frying pan should have atleast 1 1/2 inch of oil.
To check if the oil is ready, put one drop of batter in the oil, the batter should come up right away.
Fry a few cutlets at a time until they are golden-brown on both sides.
Repeat this until all the cutlets are done. Serve hot.


If the oil is not hot enough, the patties will break.
If the vegetable/potato mixture looks wet, you can add some GF breadcrumbs.
You can always change the shape of the cutlets to your desired shape.

Serving suggestions:

Vegetable cutlets are best when dipped with Cilantro chutney, or tamarind chutney.
Vegetable cutlets also make great veggie burgers, adding cheese lettuce, tomatoes, chutney or ketchup.

Spicy Potatoes


3 medium red potatoes
2 tablespoons oil
1/2 teaspoon cumin seed
1 teaspoon crushed coriander seed
1 teaspoon crushed fennel seed
8 to 10 fenugreek seeds
1 teaspoon shredded ginger
1/4 teaspoon black pepper
2 green chilis, seeded and sliced long ways
1 teaspoon salt
2 teaspoons fresh lemon juice
2 tablespoons chopped cilantro


Peel off some skin in stripes from the potatoes; leave some of the skin to provide color.
Cut the potatoes into bite size cubes.
In a pot, boil about four cups of water; add one teaspoon of salt and the cubed potatoes.
make sure there is enough water in pot so potatoes are soaked.
Boil the potatoes till they are tender but not mushy.
After potatoes are cooked, drain the water and set aside.
Heat the oil in a frying pan on medium high heat.
Test the heat by adding one cumin seed to the oil; if it cracks right away oil is ready.
Add cumin seed, and as cumin seeds crack add coriander, fennel seed, fenugreek seed and shredded ginger, stir fry for half a minute.
Add potatoes and Stir-fry on medium high heat till they are light golden brown.
Add salt, black pepper and green chili and roast another two to three minutes.
Turn off the heat and add lemon juice and cilantro and mix.
Serve hot.
Adjust salt, lemon, and pepper to your taste.

Marsala French Fries


2 medium russet potato
2 tablespoons corn starch
1 teaspoon salt
1/2 teaspoon dry mint powder (sukha podina)
1/4 teaspoon black pepper (kali mirch)
1/4 teaspoon ground red pepper
1/8 teaspoon citric acid (tatri)
Oil to fry


Peel the potatoes wash and cut into French fries.
Mix the salt with potato and let it sit for about ten minutes.
Drain the salt water well and lightly pat dry.
Mix cornstarch, salt, mint powder, citric acid, red and black pepper together.
Sprinkle the spice mix over potatoes and mix well so all the fries are covered with spices.
Heat the oil in frying pan on medium high heat.
The frying pan should have at least 1 1/2 inch of oil. To check if the oil is ready, just put potato strip in frying pan. Potato should sizzle.
Fry the fries till they become gold in color all around, turn the fries a few times while frying.
Remove fries from oil and place on paper towel.
Serve hot and enjoy!


Replace dry mint with dry fenugreek leaves.
Feel free to experiment.


You can make the fries few hours before serving. Heat the fries in oven at 350 degrees for seven to ten minutes before serving.

Dahi Vada


For Vadas:

3/4 cup washed Moong dal
1/4 cup washed Urad dal
Oil to fry

For Garnish:

1 1/2 cup yogurt
1 teaspoon salt
1/2 teaspoon red chilly powder
1/2 teaspoon roasted cumin seed powder
3 tablespoons tamarind chutney


To make the Vadas:

Mix both dals and wash several times until the water appears clear.
Soak dal in 4 cups of water for at least six hours.
Drain the water and blend dal to very creamy texture. Just using enough water as needed to blend. Using too much water while blending dal will not be creamy in texture.
Whip dal batter using a spoon in a circular motion for about two to three minutes until batter will become light and fluffy. If needed add few spoons of water.
To fry the vadas, use a flat frying pan. Do not put more than 1/2 inch of oil in the frying pan.
Place the heat on medium high. To check if oil is ready put a little batter into the oil, oil will sizzle and batter should start expending upwards slowly without changing color.
Place about 1 tablespoon of batter into the oil. Batter should not be covered with oil. This will allow the vada to expand. The vada will be softer if they are shallow fried.
Fry the vadas in small batches. Fry the vada until thew are golden brown all around.
After you have made all of the vadas, place the vadas in luke warm water and soak for about 20 minutes.
Next squeeze the vadas gently to take out the water, be careful not to break the vadas.

To make Yogurt topping and Garnish:

Take two cups of yogurt and mix until very smooth.
Use some milk as needed to make the consistency similar to pancake batter or lassi. Add about 1 teaspoon of salt or as needed.
Soak all the vadas in the yogurt batter for at least twenty minutes, giving the vadas time to absorb the yogurt.
Slowly pick up each vada and transfer into a serving dish, pouring a few spoons of extra yogurt all over the vadas.
Just before serving, sprinkle some salt as needed, ground roasted cumin seeds, red chilly powder and finish off with a drizzle of tamarind chutney.


Change the proportions of dal or make vadas with just urad dal or just with moong dal.
As an alternative, you can add chopped green chilies and crushed coriander seeds to the dal batter, just before you start frying the vadas.
Instead of serving with tamarind chutney, you can add some chopped cilantro over the dahi vadas.
You can also make the vadas very small and serve as a Raita dish.
If you are vegan, you can also soak the vadas in tamarind chutney instead of yogurt and sprinkle some chopped cilantro.


You can also make the dahi vadas in advance and freeze them before soaking in the water. When ready to use, take as many as needed out and soak in hot water for a few minutes. Next, change the water to room temperature and soak for 20 minutes. Now you can prepare and serve them the usual way.

Chola Tikki


1 cup of boiled chickpeas (kable chana)
3 medium potatoes
1 tablespoon shredded ginger
1 tablespoon chopped cilantro (hara dhania)
2 chopped green chili seeded, adjust to taste
1/2 teaspoon black pepper
1 teaspoon salt
1 teaspoon lemon juice
Oil to shallow fry


1/4 cup plain yogurt, stirred until smooth
2 tablespoons hari chutney (cilantro chutney)
2 tablespoons tamarind chutney


Boil potatoes until they are tender.
Once cooked, drain the water and let the potatoes cool down. Note: Do not cool the potatoes under running water because the potatoes will absorb the extra water, making potatoes mushy.
After potatoes are cool, peel the skin off and mash the potatoes.
Drain the water out of the chickpeas and dry the chickpeas using paper towel making sure there is no access water in chickpeas.
Mash the chickpeas coarsely; do not make smooth.
Mix all the ingredients together; adjust salt and pepper to your taste.
With oiled hands, divide the mixture into 8 to 10 equal portions.
Make them into the shape of patties keeping them about a half inch thick.
Heat the oil in a flat bottom saucepan on medium high heat (oil should cover the surface of the pan generously). To check the oil, place a little piece of tikki in the oil, this should make the oil sizzle.
Place the tikkis in the pan and shallow fry the Tikkis on both sides until both sides are golden brown. If the Tikki is very dry use more oil as needed without making them too greasy.
You may have to adjust the heat while cooking as needed.

Serving Suggestions:

Serve Tikki hot. Drizzle some yogurt, tamarind chutney and hari chutney over the Tikki, or use any combination you prefer. See the recipes for chutney on this site.
Tikki can also be served with tomato ketchup.
Tikki can be made before needed and refrigerated for two or three days. Just before serving, heat the Tikki in the oven at 350 degrees for about 15 minutes or until they are hot.


Baking in oven: heat the oven to 350 degrees, brush oil generously on both sides of the Tikki and bake them on a greased cookie sheet. Let them bake for about 20 minutes then turn and cook for another 10 minutes until the Tikki are golden brown.

Friday, February 27, 2009

Lemon Rice


Cooked Rice - 3 cups
Oil - 1 tbsp
Dried Red Chili - 1
Mustard Seeds - 1/2 tsp
Channa Daal - 1 tsp
Raw Peanuts - 1 tbsp
Cashews - 1 tbsp
Urad Daal - 1 tsp
Turmeric Powder - 1/4 tsp
Asofoetida - pinch
Ginger - 1 tsp, minced
Green Chili - 1, finely chopped (optional)
Curry Leaves - 1 sprig
Lemon/Lime Juice - 2 tbsp or to taste
Salt - to taste
Cilantro - 5 springs, for garnishing


Mix Salt and Lemon Juice to the Rice. Mix well.
In a pan, heat oil and wait for it to get hot.
Once hot, add in the Dried Whole Chili. Break the Chili into the oil for additional spicy flavor.
Add in the Mustard Seeds and let them pop and crackle.
Add i n the Channa Daal and cook for a minute.
Add in Raw Peanuts and cook for about 30 seconds.
Add in the Cashews, Urad Daal, Turmeric Powder, Asofoetida, Ginger, Green Chilies, Curry Leaves…in that order.
Add in the Rice and mix well but gently.
Keep on the flame till the rice is hot all the way through.
Garnish with Cilantro and it is ready to serve.

Chicken Biryani


Chicken with bones - 2 lbs, cut
Basmati Rice - 2 cups
Water - 8 cups
Yogurt (Curd) - 1.5 cups
Potatoes - 1, large (cubed) - optional
Oil - 3 tbsp
Clarified Butter (Ghee) - 2 tbsp
Garlic - 2 tsps (minced)
Ginger - 2 tsps (minced)
Green Chili - to taste
Cinnamon Stick - 2″pc
Bay Leaves - 2
Black Cardamom - 1
Mace - 3 pcs
Green Cardamoms - 4
Cloves - 4
Whole Peppercorns - to taste
Golden Raisins - 1 tbsp
Cashews - 1 tbsp (heaped)
Salt - to taste
Black Cumin - 1 tsp
Cumin Powder - 1 tsp
Coriander Powder - 1 tsp
Turmeric Powder - 1/4 tsp
Red Chili Powder - to taste
Saffron (Kesar) - 1/4 tsp
Mint Leaves - 2 handfuls (chopped)
Cilantro - 1/4 cup (chopped)
Fried Onions - 1 cup (divided)


1. Wash and soak the Rice for a minimum 1/2 hour.
2. In a pan, bring 8 cups of water to boil.
3. Once boiling, add Green Cardamoms (2), Bay Leaves (1), Salt and Oil (1tsp).
4. Add in the washed Rice to boiling water.
5. Once the Water starts boiling again, time and cook for 5 minutes (the Rice needs to be 3/4 way done).
6. Drain the water from the Rice and keep aside.
7. In a separate bowl, mix Saffron and Water (1tbsp), keep aside and allow it to soak.
8. Heat a pan on medium heat, add in the Oil and the Clarified Butter.
9. Once hot, add in the Cashews and Golden Raisins, fry for a couple of minutes till the cashews get a light golden color.
10.Remove from the Pan. Make sure you drain all the Oil. Keep aside.
11.Add in the balance of whole spices - Cinnamon Stick, Mace, Bay Leaf, Black & Green Cardamom, Peppercorns & Cloves.
12.Fry for under a minute.
13.Add in Black Cumin (use regular Cumin if Black is not available).
14.Allow them to sizzle.
15.Add in Ginger & Garlic, fry for another minute. Keep stirring.
16.Add in the washed, cleaned pieces of Chicken. Mix well.
17.Once the Chicken looks sealed, add in the following while stirring constantly - Yogurt, Fried Onion (1/2 cup), Cilantro (save some for garnish), Mint, Green Chili, Potatoes and the dry spices - Coriander, Cumin, Turmeric, Red Chili & Salt.
18.Mix very well. Cover and cook for about 10-15 minutes (the chicken should be 3/4 of the way done).
19.Pre-heat oven to 250 degrees Fahrenheit (aprox 121 degrees C).
20.Coat an oven-proof dish with a little oil.
21.Start by layering the Chicken at the bottom of the dish along with a few pieces of Potatoes (saving the gravy for top layer).
22.Fluff up the Rice and add a layer of it on top of the Chicken with half of the Rice.
23.Layer the balance of the potatoes and all the gravy on the rice layer.
24.Next spread the balance of the Rice.
25.Layer the Cashews, Raisins, Fried Onions, Cilantro and Saffron.
26.Drizzle a little bit of Oil.
27.Cover with an air-tight lid or a foil and bake for 1 hour or till the potatoes are cooked.
28.Once out of the oven, take a ladle and mix it gently but well.
29.Allow it to sit for 5 minutes and serve with ‘Cilantro & Mint Raita’
30.Serves 8.


1. Chicken with bones works best for this recipe, but if you prefer boneless, then you will need to cook the chicken a little less.
2. Fresh Mint is sometimes not easily available. Substitute for dried, crushed Mint, available at Indian grocery stores.
3. You can also add in full boiled eggs along with the gravy…looks good and tastes very good.
4. For a stronger orange color to the biryani, add the Saffron before the Cashews and Raisins.
5. If you feel that the Biryani is overcooked, use the handle-end of the ladle to mix in without mushing up any more.

Potatoes in Creamy Yogurt Sauce (Dahi Wale Aloo)


Potatoes – 4 medium (boiled and cubed)
Oil – 4 tsp
Cumin Seeds – 1 tsp
Asofoetida (Hing) – pinch
Turmeric Powder – ½ tsp
Curry Leaves – 1 sprig
Green Chilies – 1 to 2 to taste (chopped finely)
Ginger – 1 tsp (finely grated)
Garlic – 3 cloves (finely chopped)
Tomatoes – 14.5oz can diced tomatoes or 3 medium (diced)
Dhaniya Powder – 1 tbsp
Garam Masala – 1 tsp
Red Chili Powder – ½ tsp (to taste)
Paprika – ½ tsp
Salt – 1 tsp (to taste)
Yogurt – 1 ½ cups (well beaten)
Cilantro – finely chopped, for garnishing


Heat Oil in a non-stick pan on medium heat.
Add Cumin Seeds and allow them to sizzle.
Add Asofoetida, Turmeric Powder, Curry Leaves, Green Chilies, Ginger and Garlic – allow to cook for 1 minute.
Add Tomatoes, stir and cook for 3-4 minutes until Tomatoes are soft.
Add Dhaniya Powder, Garam Masala, Red Chili Powder, Paprika and Salt – stir and cook for 1 minute.
Add Yogurt and cook while continuously stirring for 3-4 minutes.
Add Potatoes, stir and allow mixture to boil.
Garnish with Cilantro and serve hot with Rice.
Serves 4-5


Canned diced Tomatoes may be used in place of fresh for a deeper red color.
Water or Milk (1/2 cup) may be added if potato gravy is too thick or Yogurt is too sour.

Aloo Matar (Potatoes with Peas)


Potatoes - 4 medium, 1/2 inch cubed
Frozen Green Peas - 16 oz packet
Oil - 2 tsp
Turmeric Powder - 1/4 tsp
Punjabi Masala - 1/2 cup (1/2 sandwich bag)
Chaat Masala - 1 tsp
Salt - to taste
Red Chili Powder - to taste
Water - 1 1/2 cups
Cilantro - finely chopped for garnishing


1. Heat Oil in a pressure cooker.
2. Add Turmeric Powder and Punjabi Masala. Mix well.
3. Add Potatoes and stir to coat masala.
4. Add Salt, Red Chili Powder, Chaat Masala and Water. Mix well.
5. Close pressure cooker and cook until 1 whistle sounds. Turn off stove and allow the pressure from the cooker to come down.
6. Open pressure cooker and add Green Peas. Adjust salt and other spices as necessary.
7. Cook until Green Peas are no longer raw.
8. Garnish with cilantro and serve with chapati or rice.
9. Serves 6


1. Less water can be added if you don’t require a lot of gravy.
2. The same preparation can be done without a pressure cooker. Cooking time may be longer.

Lauki (Bottlegourd) Koftas


For the koftas:

Lauki/Bottlegourd/Doodhi - 4 cups (peeled & shredded)
Chickpea Flour/Besan - 3/4 cup
Onion - 1/4, med.
Roasted Peanuts - 1/4 cup
Cilantro/Coriander Leaves - 10 sprigs (finely chopped)
Coriander Powder - 1 tsp
Cumin Powder - 1/2 tsp
Dry Mango Powder /Amchur - 1/2 tsp
Garam Masala - 1/2 tsp
Red Chili Powder - to taste
Salt - to taste

For the gravy:

Oil - 2 tbsp
Onions - 2, med. (minced)
Salt - to taste
Garlic - 4 cloves (minced)
Ginger - 1 tsp (minced)
Green Chilies - to taste (finely chopped)
Tomatoes - 3 large (pureed)
Coriander Powder - 1 tsp
Cumin Powder - 1/2 tsp
Garam Masala - 1/4 tsp
Yogurt/Curd - 1/2 cup
Water - 3.5 cups
Cilantro/Coriander Leaves - for garnish


1. To make the gravy, in a wok, heat the Oil on medium heat.
2. Add Onions and a little bit of Salt to speed up the cooking.
3. Once the moisture has evaporated from the Onions, add in the Ginger, Garlic and the Green Chillies.
4. Allow the Onions to get a nice golden brown color and then add in the Tomatoes.
5. Cook till the oil seperates from the mixture.
6. Add in Turmeric, Cumin, Coriander, Garam Masala.
7. Give it a good mix and add in the well-beaten yogurt.
8. Mix and add in the water to deisred consistency and check and add in Salt to taste.
9. Cover and allow the gravy to come to a boil.
10.Meanwhile, for the koftas, squeeze out excess water out of the shredded Lauki/Doodhi.
11. Open it up and add in the Chickpea flour as needed (enough to form balls for the koftas).
12. Also add in Peanuts, Onions, Cilantro, Red Chili Powder, Dry Mango Powder, Cumin & Coriander Powders & Garam Masala.
13. Going back to the gravy, make sure it is boiling really well.
14. Last thing to add to the koftas is Salt, add it and mix well quickly.
15. Form balls/koftas and drop them in the boiling gravy. Pour some gravy over them if not submerged.
16. Increase heat so the boil does not reduce once the koftas are in.
17. Cover and cook for 5 minutes.
18. Turn the koftas over once in between if they are not fully submerged in the gravy.
19. Take them off the flame and garnish with cilantro.
20. Serve hot with GF Crusty Bread.


1. Make sure the gravy is boiling really well or else the kofta will fall apart and not hold shape.
2. For a change, add in some anardana (pomegranate seeds) or a little bit of grated paneer…gives a unique flavor.
3. The koftas can be fried and frozen.

Punjabi Kadhi


Chickpea Flour (Besan) - 1/2 cup
Turmeric Powder - 1/4 tsp
Red Chili Powder - to taste
Salt - to taste
Water - 1/4 cup
Baking Soda - 1/4 tsp
Potato - 1 medium, diced
Onion - 1/2 medium, diced
Cilantro - few sprigs, chopped
Oil - for deep frying

Method: (Heat Oil for Deep Frying)

1. In a medium bowl, mix together Chickpea Flour, Turmeric Powder, Red Chili Powder, Salt, Baking Soda and Water.
2. Mix well to form thick batter.
3. Add in Potatoes, Onions and Cilantro. Mix to coat evenly.
4. With your hand or a spoon, drop a small ball of the mixture into hot oil and deep fry until golden brown.
5. Remove Pakodas onto a plate lined with paper towels. Keep aside.

For the Kadhi:


Plain Yogurt - 2 cups
Ginger - 2 tsp, minced
Garlic - 1 Tbsp, minced
Dried Fenugreek Leaves (Methi) - 2 Tbsp (divided)
Chickpea Flour (Besan) - 1/2 cup
Coriander Powder - 1 tsp
Garam Masala - 1 tsp
Turmeric Powder - 1/4 tsp
Cumin Powder - 1/2 tsp


1. In a medium bowl, mix together Yogurt, Ginger, Garlic, 1/3 of the Fenugreek Leaves, Chickpea Flour, Coriander Powder, Garam Masala, Turmeric Powder and Cumin Powder.
2. Add a small amount of water and blend with a hand blender until there are no more lumps.

For the seasoning:


Oil - 1 Tbsp
Cumin Seeds - 1/2 tsp
Fenugreek Seeds - 1/4 tsp
Dried Whole Red Chilies - 2, broken
Onion - 1 medium, sliced
Green Chilies - to taste, slit
Fenugreek Leaves - remaining from above
Salt - to taste
Water - 4 cups
Cilantro - few sprigs, chopped for garnishing


1. Heat Oil in a pot.
2. Add Cumin Seeds and allow them to sizzle.
3. Add Fenugreek Seeds and Whole Red Chilies. Stir for few seconds.
4. Add Sliced Onions and Green Chilies. Saute until lightly brown.
5. Add remaining 2/3 of Fenugreek Leaves and stir for 30 seconds.
6. Add Yogurt mixture, Water and Salt. Mix well.
7. Bring Mixture to a rolling boil.
8. Add in Pakodas, mix, cover and cook for 10-15 minutes.
9. Garnish with Cilantro and serve hot with Rice.

Quinoa Soup


Quinoa - 1/2 cup, washed and drained
Onion - 1 small, chopped
Mixed Vegetables - 2 cups
Green Chilies - to taste, slit
GF Broth/Stock - 4 cups
Salt - to taste
Black Pepper - to taste
Cilantro (Coriander) - for garnishing, finely chopped
Lime Juice - to taste for garnishing


1. Place washed Quinoa, Onions, Mixed Vegetables, Green Chilies, Broth and Salt in a pressure cooker.
2. Cover and pressure cook for 1 whistle and switch off stove.
3. Once pressure is gone from the cooker, open lid and add Cilantro, Black Pepper and Lime Juice to taste.
4. Serve hot.

Shammi Kebabs


Minced Meat [Beef or Turkey] – 1lb
Channa Daal – ½ cup
Garlic – 3 cloves
Ginger – 1? pc.
Green Chili – optional and to taste
Onion – 1/2 medium
Water – 3/4 cup
Garam Masala – 1 tsp
Dhaniya powder – 1 tsp
Cumin Powder – 1 tsp
Salt – to taste
Red chili powder – to taste
Egg – 1, beaten
GF Bread Crumbs – as needed for coating
Oil – for pan frying


1. In a pressure cooker, add in most of the above ingredients - Meat, Daal, Garlic, Ginger, Green Chili, Salt & Water. Cook with the weight on high heat, allow it to whistle 1 time and then reduce the flame and cook for 25-30 minutes.
2. Let the mixture cool to room temperature. Add in the Onions and grind well in a blender. Avoid using water.
3. Add in the dry spices - Garam Masala, Coriander Powder, Cumin Powder & Red Chili Powder. Mix well.
4. Add in the egg little at a time and mix.
5. Shape the mixture into desired size patties. (Store the mixture in the refrigerator for a couple of hours if the mixture is too soft to make kebabs.)
6. Heat some oil in a shallow skillet.
7. Pour GF Breadcrumbs into a shallow plate.
8. Roll the kebabs (patties) on the GF breadcrumbs.
9. Shallow fry kebabs in oil on both sides till golden-brown.
10. Serve with Imli (Tamarind), Mint or Green Chutney or good old ketchup.
11. Makes 8 –10 kebabs (depending on size)


1. If mixture consistency is too watery, add a well-mashed potato or some GF bread crumbs.
2. Increase the amount of Garam Masala to get a spicier flavor.

Tri-Color Vegetable Stir-fry


Yellow Bell Pepper - 1 (diced into 1″ squares)
Red Bell Pepper - 1 (diced into 1″ sq.)
Green Bell Pepper - 1 (diced into 1″ sq.)
Tomato - 1 medium (diced into 1″ sq.)
Cucumber - 1 (peeled and cut into 1″ sq.)
Red Onion - 1 small (diced into 1″ sq.)
Green Chili - 1-2 (finely chopped) - optional
Cilantro - 10 springs (finely chopped)
Oil - 1 tbsp
Tandoori Masala - 1/2 tsp
Chaat Masala - 1 tsp
Salt - to taste
Lemon Juice - 1 tbsp
Dried Cranberries - 1/4 cup


Heat Oil in a large wok on med-high flame.
Once Oil is hot, add Onions, Tomatoes and Green Chilies.
Saute for 3 to 4 mins., stirring continuously.
Add Chaat Masala and Tandoori Masala and mix well.
Add Bell Pepper and saute for another 2 to 3 minutes.
Add Cucumber and Lemon Juice, mix and turn off the flame.
Add in Salt and mix well.
Top with Cranberries and Cilantro, toss lightly and serve hot (or cold)!


Do not overcook the onions…they need to retain their crunch to really enjoy this dish.
Use just one color bell pepper if all 3 colors are not available.
This is a great dish when you are hungry but want something really healthy.

Crispy Seasoned Arbi


Arbi (Taro Root)
Chaat Masala
Red Chili Powder
Amchur (Dry Mango Powder)


1. Wash the Arbi and place in a Pressure Cooker.
2. Pour Water, enough to cover the Arbi.
3. Close the Cooker and allow it to build pressure and whistle 3 times and take it off the flame.
4. Once the pressure has gone, it is safe to open.
5. Take out the Arbi and peel them.
6. While they are still warm, place the Arbi between your plams and press.
7. Flatten the Arbi evenly.
8. On a skillet, heat Oil.
9. Place the Arbi in hot Oil and cook it is a golden color.
10. Flip the Arbi and repeat the process on the other side.
11. Once done, take it out and place it on a paper towel.
12. Sprinkle Salt, Chaat Masala, Amchur & Red Chili Powder to taste on both sides.
13. Serve hot! you can also place in a GF Bun with Chutney or Ketchup

Aloo Tikki


Potatoes - 2 large, boiled & peeled
Dried Fenugreek Leaves - 1 Tbsp (aka Kasoori Methi)
Roasted Peanuts - 2 Tbsp, roughly crushed
Onion - 1/4 medium, finely chopped
Green Chilies - to taste, finely chopped
Salt - to taste
Roasted Cumin Powder - 1/2 tsp
Chaat Masala - 1 tsp
Dried Mango Powder - 1/4 tsp (aka Amchur)
Cilantro - 2 Tbsp, finely chopped
GF Bread Crumbs - as needed for coating tikkis
Oil - for pan frying


1. Using a grater, grate boiled potatoes (big shred). Potatoes can also be mashed using potato masher.
2. Add Onions, Peanuts, Cilantro, Green Chilies and Dried Fenugreek Leaves. Mix gently.
3. Add Salt, Chaat Masala, Roasted Cumin Powder and Dried Mango Powder. Mix well.
4. Apply a little Oil to your hands and take a portion of the potato mixture into your hands. Roll it into a ball and flatten it out gently. Tikki can be rolled small for appetizers or larger for veggie burgers.
5. Roll out all of the tikkis.
6. Pour out some GF bread crumbs on a flat plate and dip and roll the tikkis to coat completely.
7. Heat a little oil in a non-stick skillet on medium heat and shallow fry the tikkis until they are crispy and brown. Both sides should be browned.
8. Serve hot with mint or coriander chutney and tamarind chutney.

Spicy Fish Cakes


Tilapia (or any fish) - 2 fillets, approx 1/2 lb.
Onion - 1 medium, finely chopped
Ginger/Garlic paste - 1 Tbsp
Green Chilies - to taste, finely chopped
Cilantro Leaves - 5 sprigs, finely chopped
Egg Whites - 2
Lemon Juice - 1 Tbsp
Salt - to taste
Red Chili Powder - to taste
Garam Masala - 1 tsp or to taste
GF Bread Crumbs - approx 3/4 cup
Oil - 2 Tbsp


1. Wash and drain fish fillets well.
2. Heat non-stick skillet on medium heat.
3. Cook fillets without oil for 3-4 minutes on each side (until fully cooked).
4. Remove fillets into a bowl and allow to cool.
5. With a fork, open up the fish (flake it).
6. Add in Onions, Ginger/Garlic Paste, Green Chilies, Cilantro, Salt, Red Chili Powder, Garam Masala & Lemon Juice.
7. Mix well (you can use your hands to mix). Taste and adjust salt or other spices.
8. Add in Egg Whites and mix.
9. Add in the GF Bread Crumbs until you can form a nice patty with the mixture.
10. Form patties with the mixture according to your desired size.
11. Heat a non-stick skillet and pan fry the patties using a little Oil on both sides until golden brown.
12. Serve hot with chutney or ketchup.

Spicy Potato Wedges

Potatoes - 2, medium , wedged (approx 3/4 lb or 300 gm)
Oilve Oil - 1 tbsp
Garlic - 2 cloves, smashed
Black Pepper - 1/8 tsp
Garlic Powder - 1/4 tsp
Italian Seasoning - 1 tsp
Red Chili Flakes - 1/2 tsp
Dry Mango Powder/Amchur - 1/2 tsp
Salt - to taste
Chaat Masala - to taste (optional)


1. Pre-heat the oven at 350 degrees F (180 degrees C).
2. Cut the Potatoes into wedges and soak in water.
3. Remove the water from the Potatoes and put them in a microwave safe bowl.
4. Salt the Potatoes and mix.
5. Cover and cook in the microwave for 3 minutes till they are half cooked.
6. Strain out all the water from the Potatoes.
7. Line a baking sheet with foil. Spray Cooking Oil to avoid potatoes sticking to the foil.
8. Add Oil to the Potatoes and mix well.
9. Add in the Garlic and mix.
10. Keep adding the balance of the dry spices and keep mixing: Red Chili flakes, Italian Seasoning, Gralic Powder, Black Pepper and Amchur. Mix gently but well.
11. Spread the wedges onto the baking sheet in a single layer and bake for 20-25 minutes.
12. Serve hot with ketchup and add Chaat Masala (optional).

Vegetable Korma


Oil - 2 Tbsp
Broken Cashew Pieces - 2 Tbsp
Golden Raisins - 1 Tbsp
Bay Leaf - 1
Cinnamon Stick - 1 inch piece
Green Cardamom - 3
Whole Cloves - 7
White (or Black) Peppercorns - 1/4 tsp
Broken Cashews - 1/4 cup
Onions - 2 medium, finely chopped
Salt - to taste
Garlic - 2 Tbsp, finely chopped
Ginger - 2 Tbsp, finely chopped
Green Chilies - to taste, finely chopped
Cumin Powder - 1/2 Tbsp
Coriander Powder - 1 Tbsp
Red Chili Powder - to taste
Turmeric Powder - 1/2 tsp
Evaporated Milk - 5 oz can
Yogurt - 1/2 cup, well beaten
Paneer - approx 7 oz, cubed
Tomato - 1 large, cubed
Carrots - 2 (approx 1 cup), cubed
Cauliflower - 2 cups, cut to bite size florets
Potatoes - 2 medium, cubed
Frozen Green Peas - 1 cup
Green Beans - 1 cup, cut to 1 inch pieces
Cilantro Leaves - 1/2 cup, finely chopped
Water - approx 2 cups


1. Heat Oil in a medium non-stick pan on medium heat.
2. Fry Cashews (2 Tbsp) and Raisins until golden brown. Remove onto a plate draining as much Oil as possible back into the pan.
3. In the same Oil, add Bay Leaf, Cinnamon Stick, Green Cardamom, Whole Cloves and Peppercorns. Roast for few seconds.
4. Add 1/4 cup Cashew pieces and roast until golden.
5. Add Onions, Turmeric Powder and a little Salt. Mix, cover and cook for 3 minutes, stirring in between.
6. While Onions are cooking…
Add Cauliflower, Green Peas, Carrots, a little Salt, 1/2 cup water in a microwave safe bowl. Cover and microwave for 3 minutes, stir and an additional 2 minutes. Remove veggies and water into a separate bowl.
7. Add Ginger, Green Chilies and Garlic to the Onions and cook for 2-3 additional minutes or until golden brown. Turn off stove and allow mixture to cool.
8. In the same microwave safe bowl as above, add Potatoes and a little salt and mix well. Add 1/4 cup water, cover and microwave for 3 minutes, stir and an additional 2 minutes. Remove potatoes and water and add to the other cooked veggies.
9. In the same microwave safe bowl, add Green Beans and a little salt and mix. Add 1/4 cup water, cover and cook for 3 minutes, stir and an additional 2 minutes.
10. Grind cooled Onion mixture into a fine paste with approx 1/4 cup water (or more if necessary).
11. Return onion paste back to pan and cook until the Oil separates. Stir continuously.
12. Add in Cumin Powder, Coriander Powder and Red Chili Powder. Add 1/4 cup water to help the dry spices mix well.
13. Add cubed Paneer and mix.
14. Add Tomatoes, stir and cook for 1-2 minutes.
15. Add Evaporated Milk and mix.
16. Reduce heat to low and add beaten yogurt slowly while mixing. Allow mixture to come to a boil.
17. Add cooked vegetables with the water from cooking. Mix well. Add additional water to get to your desired consistency. Cook for 5 minutes.
18. Add in Cilantro and mix well.
19. Garnish with roasted cashews and raisins from before.
20. Serve hot with rice.

Vegetarian Tortilla Soup

Oil - 2 tbsp
GF Corn Tortillas - 2, chopped
Garlic - 4 cloves, minced
Cilantro/Coriander Leaves - small bunch, finely chopped
Jalapenos - to taste, finely chopped
Onion - 1/2, chopped
Diced Tomatoes - 14oz can
Cumin Powder - 1 tbsp
Salt - to taste
Red Chili Powder - to taste
Bay Leaf - 1
Stock/Broth - 2, 14oz can (vegetable, chicken or beef)
Mushrooms - 3 large, chopped
Zucchini - 1/4, sliced
Carrots - 1, matchsticks
Monterey Jack Cheese - garnish
Avocado - garnish
GF Tortilla Chips - garnish

1. In a open pot, heat the Oil on medium heat.
2. Once hot, add in the Garlic, Onions, Tortillas, Jalapenos and the Cilantro. Cook for 2-3 minutes.
3. Add in Diced Tomatoes, Bay Leaf and Cumin Powder. Cook for 2-3 minutes after it comes to a boil.
4. Add in Salt and Stock, mix well.
5. Add in the vegetables - Carrots, Zucchini and Mushrooms.
6. Add in Red Chili Powder, mix well, cover and cook for 15 minutes.
7. Garnish bowls with some Cheese and a slice of Avocado and some crushed Tortilla Chips.

Methi Malai Mater


Fenugreek Leaves - 1 bunch
Frozen Peas - 16 oz (1/2 kg)
Heavy Whipping Cream - 1 cup (or to taste)
Evaporated Milk - 5 oz can (147 ml)
Salt - to taste
Oil - 1 Tbsp
Cumin Seeds - 1/2 tsp
Whole Dry Red Chilies - to taste
Ginger - 1 Tbsp
Onion - 1/2 medium, chopped
Tomato - 1 medium, chopped
Turmeric Powder - 1/4 tsp
Coriander Powder - 1 tsp
Garam Masala - 1 tsp
Red Chili Powder - to taste


1. Wash Fenugreek Leaves well, remove roots and chop finely.
2. Sprinkle salt over Fenugreek Leave, mix well and set aside 15-20 minutes
3. Heat Oil in a medium pan on medium heat.
4. Add Cumin Seeds and allow them to sizzle for 10-15 secs.
5. Add in Dry Red Chili (break the chili in half if you like it spicy).
6. Add Turmeric Powder and immediately, add in Onions. Cook for 2-3 minutes.
7. Add Ginger, mix and cook until Onions are a light golden color.
8. Add Tomatoes, mix and cook for 5 minutes.
9. Add Green Peas, Coriander Powder, Garam Masala, Red Chili Powder, Salt and Whole Dry Red Chilies. Mix well, cover and cook for 5 minutes. Be sure to stir in between to prevent sticking.
10. Squeeze out salt water from Fenugreek Leaves and add it to the peas.
11. Cover and cook until Peas and Fenugreek Leaves are cooked (3-6 minutes).
12. Add in Heavy Whipping Cream and Evaporated Milk, mix well and bring to a boil.
13. Serve hot with Rice.

Masala Rice


Leftover Rice
Mustard Seeds
Turmeric Powder
Curry Leaves
Green Chillies (optional)
Channa Masala


1. In a pan, heat some Oil.
2. Once hot, add in some Mustard Seeds and allow them to pop.
3. Add in a pinch of Asafoetida, a little Turmeric Powder and some Peanuts, in that order.
4. Allow the Peanuts to cook and turn reddish-gold in color.
5. Meanwhile, heat the leftover Rice in the microwave to get it to room temperature.
6. Add Spices (Channa Masala, Salt) to the Rice in a bowl and mix well and keep aside.
7. Once the Peanuts are cooked, add in Curry Leaves and finely chopped Green Chillies.
8. Immediately after that, add in the spiced Rice.
9. Toss and mix well and allow the Rice to heat all the way through.
10. Garnish with fresh Cilantro and serve hot.

Hyderabadi Lal Gosht


Mutton - 1 pound (1/2 kg)
Yogurt - 1 cup
Ginger Paste - 1 tsp
Garlic Paste - 1 tsp
Red Chili Powder - to taste
Garam Masala - 1 tsp
Turmeric Powder - 1/4 tsp
Coriander Powder - 1/2 tsp
Cumin Powder - 1/2 tsp
Bay Leaf - 1
Whole Cloves - 4 to 5
Whole Peppercorns - 4 to 5
Green Cardamoms - 4
Cinnamon Stick - 2″ piece
Mint Leaves - 2 handfuls, chopped
Cilantro (Coriander Leaves) - 1/4 cup, chopped
Green Chilies - to taste, chopped
Salt - to taste
Cumin Seeds - 1/2 tsp
GF Tomato Sauce - 2 Tbsp
Fried Onions - 1 cup
Water - 1/2 cup

For the seasoning:

Oil - 1 Tbsp
Black Cumin Seeds - 1/2 tsp
Green Chilies - to taste, slit
Curry Leaves - 1 sprig


1. Wash and drain Mutton.
2. From the ingredients list above, mix all of the ingredients from “Yogurt” to “Fried Onions” in a medium size mixing bowl.
3. Add washed and drained Mutton and mix well to coat evenly.
4. Cover the bowl and allow the Mutton to marinate for minimum 1 hour in the refrigerator.
5. Remove Mutton from the fridge and add it to a pressure cooker.
6. Add 1/2 cup water, mix well and pressure cook for 1 whistle. Reduce the flame to a simmer and continue cooking for 20 minutes.
7. Wait until all of the pressure is gone from the cooker before opening lid.
8. Continue cooking if you prefer the gravy to be less liquidy.
9. Heat Oil in a small skillet.
10. Add Black Cumin Seeds and allow them to sizzle.
11. Add Green Chilies and Curry Leaves. Mix well and add seasoning to the Mutton.
12. Serve hot with rice.

Gujarati Daal

Toor Daal - 1 1/2 cups (washed and soaked for at least 20 minutes)
Water - 4 1/2 cups for pressure cooking
Raw Peanuts - 1/4 cup
Fenugreek Seeds - 1/8 tsp
Salt - to taste
Turmeric Powder - 1/4 tsp
Water - approx 4 cups for thinning daal or to desired consistency
Red Chili Powder - 1/2 tsp or to taste
Coriander Powder - 2 tsp
Cumin Powder - 1 tsp
Garam Masala - 1 tsp
Kokum - 3 to 4
Green Chilies - 2 or to taste, finely chopped
Tomato - 1 medium, diced
Jaggery - 3 Tbsp or to taste
Dry Mango Powder (Amchur) - 1 tsp
Ginger - 2 tsp, grated
Lemon/Lime Juice - 1 Tbsp or to taste
Cilantro (Coriander) - 5 sprigs, finely chopped for garnishing

For the seasoning:
Oil - 2 tsp
Ghee (Clarified Butter) - 2 tsp
Mustard Seeds - 1/2 tsp
Cumin Seeds - 1/2 tsp
Fenugreek Seeds - 1/8 tsp
Asofoetida (Hing) - pinch
Whole Dried Red Chili - 1
Whole Cloves - 4
Cinnamon Stick - 1 inch piece
Curry Leaves - 1 sprig


1. Drain soaked Toor Daal and add to a pressure cooker with Water, Fenugreek Seeds, Salt, Peanuts and Turmeric Powder.
2. Pressure cook for 4-5 whistles, switch off stove and allow pressure to go down.
3. Open pressure cooker and switch stove back on to medium heat.
4. Add Red Chili Powder, Cumin Powder, Coriander Powder, Garam Masala, Kokum, Green Chilies, Tomato, Ginger and Jaggery.
5. Mix well and add up to 4 cups of additional water (a little at a time) to get desired consistency.
6. Allow daal to boil for 10 minutes minimum (longer boiling will improve flavor).
7. For the seasoning, heat Oil/Ghee in a small skillet.
8. Add Mustard Seeds and allow them to pop.
9. Add Cumin seeds and allow them to sizzle for a few seconds.
10. Add Fenugreek Seeds, Whole Cloves, Cinnamon Stick, Asofoetida (Hing), Whole Dried Red Chili, and Curry Leaves. Mix briefly and add seasoning to the boiling daal.
11. Add Lemon/Lime juice and/or Dry mango powder to desired tartness.
12. Adjust sweetness (jaggery), salt or any other spices as needed.
13. Garnish with Cilantro (coriander leaves) and serve hot with plain white rice or roti.

Kothu Parotta


Parotta - 3, chop or break into small pieces (available in Indian grocery stores in the freezer section)
Oil - 1 Tbsp
Mustard Seeds - 1/4 tsp
Curry Leaves - few
Green Chilies - to taste, finely chopped
Ginger - 1 tsp, minced
Onions - 1/2 medium, finely chopped
Tomatoes - 1, medium, finely chopped
Chaat Masala - 1/4 tsp
Garam Masala - 1/4 tsp
Red Chili Powder - to taste
Salt - to taste
Cilantro - garnish
Eggs - 2


1. Heat Oil in a medium pan on medium heat.
2. Add Mustard Seeds and let them pop.
3. Add Curry Leaves and Onions and cook until translucent.
4. Add minced Ginger and Green Chilies and cook for 1 minute.
5. Add Tomatoes and cook for few minutes until soft.
6. Add Chaat Masala, Red Chili Powder, Garam Masala and Salt. Mix well.
7. Add chopped Paroatta and cook until the Parotta gets heated all the way through.
8. Add in some of the chopped Cilantro and save some for garnishing.
9. Break the Eggs into the pan and mix continously till the eggs are fully cooked.
10. Garnish with the balance of the Cilantro.
11. Serve hot with Cilantro & Mint Raita.

Tawa Gobi - Pan Seared Cauliflower

Ingredients: (all ingredients are to taste)

Cauliflower - cut to bite size florets
Oil - for coating cauliflower and for pan searing
Red Chili Powder
Dry Mango Powder (Amchur)
Chat Masala
Onion - optional, sliced
Cilantro (Coriander Leaves) for garnishing


1. Rinse Cauliflower florets with water and lightly salt them in a microwave safe bowl.
2. Cover and microwave cauliflower until half-cooked (approx 3 minutes).
3. Drizzle a little oil on the cauliflower.
4. Sprinkle Red Chili Powder and additional salt if required.
5. Drizzle Oil in a non-stick skillet and caramelize the cauliflower - lightly pressing it as you cook.
6. Drizzle a little oil in the skillet and caramelize the onion slices - adding salt to them at the end.
7. Arrange the onions on a plate and top with cauliflower pieces.
8. Sprinkle Dry Mango Powder, Red Chili Powder and Chat Masala to taste.
9. Garnish with Cilantro (coriander leaves).
10. Serve hot.

Eggplant Rolls

Ingredients: All ingredients are to taste

Eggplant - sliced lengthwise (approx 1/3 to 1/2 inch slices)
Ricotta Cheese
Italian Seasoning
Garlic Powder or Garlic Salt
Black Pepper
Green Chilies - finely chopped
Chopped Basil and Parsley
Crushed Red Chili Flakes
Pasta/Spaghetti Sauce
Mozzarella Cheese


1. Place Eggplant slices in a colander and generously salt them. Leave them to “sweat” for about 30 minutes to 1 hour.
2. In a mixing bowl, combine Ricotta Cheese, Garlic Salt, Crushed Red Chili Flakes, Italian Seasoning, Black Pepper, Green Chilies and chopped Basil and Parsley. Mix well and keep aside. Tip - use one heaping dinner spoon of ricotta cheese per each slice of eggplant.
3. Rinse off salt from Eggplant and gently squeeze out water or blot it with a paper towel.
4. Heat a little Oil on a skillet and cook eggplant slices until lightly brown on both sides.
5. Allow the eggplant to cool enough to be able to touch it.
6. Place a heaping spoon of the Ricotta Cheese mixture on the wide end of the cooked eggplant and roll the eggplant all the way.
7. Place the rolled eggplant in a lightly oiled baking dish and repeat until all eggplant slices are rolled.
8. Spoon spaghetti sauce over the eggplant rolls to coat them.
9. Bake uncovered in a 425 degree Fahrenheit oven for 20 - 25 minutes (until cheese is heated all the way through).
10. Sprinkle Mozzarella cheese on top of the sauce and Broil in the oven for few minutes until cheese is melted and lightly brown. Garnish with chopped Basil and Parsley.
11. Server hot with bread and salad

Thai Cucumber Salad


1/2 cup brown rice vinegar
2 tsp sugar
1 tsp GF curry powder
1 garlic clove, minced
2 stalks lemongrass, yellow part
1/2 tsp salt
2 lbs cucumbers, peeled seeded and thinly sliced
1 jalapeno, seeded and minced
3 scallions, thinly sliced diagonally
1/4 cup fresh cilantro, minced
3/4 cup peanuts, chopped


1. In a blender add brown rice vinegar, sugar, curry powder, garlic, and salt.

2. Peel the stalk of the lemon grass and then cut the yellow section into thin slices and add to the blender.

3. In a medium bowl add cucumbers, jalapeno, scallions, and cilantro.

4. Mix in the dressing and let the salad marinate for 15 to 20 minutes.

Spicy Corn Salad with Onions


1 tbsp lime juice
1 jalapeno, seeded and minced
1 1/2 tsp honey
1/4 tsp cumin
1/4 cup extra virgin olive oil
4 ears corn, shucked and kernels sliced off
2 cucumbers, peeled, halved, deseed and sliced
1/2 Vidalia onion, thinly sliced
Salt and pepper to taste


1. In a Blender add the jalapeno, honey and cumin, pulse until blended.

2. Gradually add the extra virgin olive oil and continue blending.

3. Add corn kernels to the bowl.

4. Add cucumbers to the bowl.

5. Add onions to the bowl.

6. Pour the dressing over the salad, toss and season with salt and pepper then serve.

Gingered Carrots and Dates


1 pound of carrots
1/3 cup of chopped pitted dates
2 tsp of butter
1 tbs of ginger root, minced
3 tbs of lightly packed brown sugar
Salt and pepper for taste


1. Peel and slice 1 lb.of carrots.

2. Transfer the carrots to a large saucepan and cover with water.

3. Bring to a simmer over medium heat and add salt.

4. Reduce the heat and cook uncovered, until tender - about 5 minutes.

5. Drain the water and return the carrots to the same pan.

6. Add butter, minced ginger root and brown sugar.

7. Increase the heat to medium and cook, stirring, for 2-3 minutes.

8. Add dates and cook until warmed through.

9. Season with salt and pepper.

Country Potato Salad


2 lbs. potatoes, peeled and cubed
1/2 cup mayonnaise
1 tbsp apple cider vinegar
1/8 tsp ground black pepper
1/2 cup celery, thinly sliced
1/2 cup red onion, chopped
2 eggs, hard cooked, peeled and chopped
1/4 cup sweet relish
salt and pepper, to taste


1. Add the potatoes to a 4-qt. sauce pot, cover with water, and bring to a boil over high heat. Reduce heat to low and simmer for 10 minutes or until tender.

2. Drain and cool slightly.

3. In a large bowl combine the mayonnaise, apple cider vinegar, pepper, celery, onion, eggs, and relish. Fold to blend all the flavors.

4. Add the cooked potatoes to the bowl and mix all the ingredients together. Season with salt and pepper.

5. Add a sprinkle of sliced celery and chives and serve.

Carrot Pecan Wild Rice


1 1/2 cups of wild rice
2 carrots into ½ in rounds
¼ cup of raisins
¼ cup of pecans
The zest and juice from one orange
1/4 cup of chopped parsley
4 tbs of melted butter
Salt and pepper to taste


1. Add wild rice to a sauce pot with about 4 ½ cups of water, and cover.

2. Bring the rice to a boil and then simmer for about 40 minutes according to the package directions.

3. While the rice is cooking, slice carrots into ½ inch rounds and then simmer for about 5-7 minutes until they are tender.

4. In a large bowl combine raisins, pecans, the zest and juice from an orange, chopped parsley, melted butter and salt and pepper, to taste.

5. To the large bowl combine the wild rice and carrots. Mix.

Brussels Sprouts with Hot Orange Sauce


10-12 Brussels sprouts
1 tbs of butter
1 tsp of grated orange rind
¼ cup of freshly squeezed orange juice
¼ tsp of ground ginger
2 tbs of chopped fresh parsley
½ tsp of GF cornstarch


1. Clean brussels sprouts, trimming the ends and taking off the outer leaves.

2. Cut the sprouts in half and then boil or steam them for about 5 minutes until softened.

3. Drain and reserve.

4. Now melt butter in a skillet and add blanched brussel sprouts, ground ginger and season with salt and pepper.

5. Now add orange juice and cornstarch.

6. Cook through – about 3 minutes. Stir frequently until the sauce thickens.

7. Pour into a serving dish and garnish with fresh chopped parsley.

Vegetarian Gravy


2 tbs of extra virgin olive oil
2-3 cloves of garlic, minced
1/2 cup of onions, chopped
½ cup of GF Plain flour (Doves Farm)
2 tbs of GF light soy sauce (Thai Gold)
1 1/2 cups of GF vegetable broth
2 tsp of fresh sage
1/4 tsp of ground black pepper
1/2 tsp of salt


1. In a saucepan over medium-low heat add Bertolli Extra Virgin Olive Oil, minced garlic and chopped onion. Cook until the onion is translucent.

2. Next add the GF flour and GF soy sauce (Thai Gold) to make a paste.

3. Gradually mix the broth into the paste, stirring constantly.

4. Now over medium heat, bring the gravy to a boil.

5. Season with sage and salt and pepper to taste.

Vegetarian Shepherds Pie


4 medium potatoes
1/2 cup of milk
1/4 cup of the grated cheese of your choice
1 onion, chopped
1 clove of garlic, minced
1 stick of celery, chopped
1 leek, chopped
1 carrot, chopped
1 cup of cauliflower florets
1 tsp of Italian seasoning
1 can of beans, drained and rinsed


1. Preheat the oven to 350 F.

2. Peel and cut potatoes. Cook in boiling water for 15 minutes or until tender and drain.

3. Pour milk over the potatoes and mash until smooth.

4. Stir in the grated cheese of your choice and season to taste.

5. Heat Bertolli Extra Virgin Olive Oil in a pan and add the onion, garlic, celery, leeks, carrots and cauliflower florets.

6. Saute all these veggies gently for 10 minutes if the pan dries out too much, add a little water from the boiling potatoes rather than more oil.

7. Next add a can of beans that you've drained and rinsed andd add Italian seasoning.

8. Spoon the beans and vegetable mixture into an ovenproof dish top with the cheesy potato mash.

9. Sprinkle over with the top with another quarter cup of cheese.

10. Bake at 350 F for 20 minutes until the topping is golden brown.

Szechuan Chicken and Mango


1 lb boneless chicken, sliced into ½ inch strips
1 egg white
1 tsp salt
1 tsp pepper
1 tbsp corn starch
1 garlic clove, minced
1 tbsp ginger, minced
1 green pepper, julienne
1 jalapeno, minced
1 mango, peel and cut into ¼ in slices
4 whole dried Szechuan peppers
1 whole scallion, whites sliced, greens julienned for garnish
1 tbsp GF Hoisin Sauce
2 tbsp rice wine vinegar
2 tbsp GF Tamari soy sauce
1 tbsp sesame oil
1 tbsp honey
2 tbsp canola oil


1. Add the egg white to a bowl and season with salt and pepper.

2. Add sliced chicken and sprinkle with GF corn starch and reserve.

3. To make the sauce to a bowl add GF hosin sauce, rice wine vinegar, GF Tamari soy sauce, sesame oil, and honey.

4. Now pre-heat your wok and add a good amount of oil and add the whole dried Szechuan peppers.

5. Next add the garlic, ginger, jalapeno, and green pepper and sauté for about 30 seconds.

6. Make a hole in the middle and pour in the chicken and cook for about 2 minutes.

7. Now add the mango, just heat it through and add the sliced scallion whites.

8. Finally pour in the sauce and let it come to a simmer, it will thicken.

Plate and garnish with scallion greens and fresh cilantro.

Deviled Chicken with Roasted Vegetables


1 whole chicken
1 head of fennel
2 zucchinis
3 carrots
2 stalks of celery
1/2 tsp of oregano
1/2 tsp of salt
1/4 tsp of pepper


1. Start by cutting up a whole chicken. Cut the breast pieces in half with a heavy, sharp knife.

Wash your hands and board with hot water and soap after handling the raw poultry.

2. Brush mustard on the skin side of each piece.

3. Place the pieces in a plastic bag and refrigerate for at least one hour but up to 24 hours.

4. Clean and slice a head of fennel and remove the core. Slice zucchinis, carrots and celery.

5. Place all the cut vegetables into a baking pan and toss with oregano, salt and pepper.

6. Remove the chicken from the plastic bag and place over the vegetables and season the meat with salt and pepper.

7. Bake in a preheated oven at 375 F for about 1 hour or until the internal temperature of the chicken reaches 170 degrees.

Pork Chops with Sweet Potatoes and Apples


2 medium apples
1/4 of an onion
3 medium sweet potatoes
1 apple
4 slices of bacon
4 pork chops
1 tbs of lemon juice
1 tbs of bourbon, optional
1/4 tsp of salt
1/8 tsp of pepper
1/8 tsp of nutmeg
1/4 tsp of chervil
Fresh parsley


1. Preheat the oven to 350 F.

2. In a food processor with a metal blade add onion.

3. Switch to the shredder and shred sweet potatoes and apple.

4. Cook 4 slices of bacon over high heat until crisp and drain all but 1 tablespoon of the fat cut the bacon into pieces and set aside for now.

5. Next rub 4 pork chops with lemon juice and brown them in the bacon fat.

6. Remove them from the pan and set aside.

7. Drain all the fat except for one tablespoon and deglaze with bourbon if you like.

8. Next add the sweet potato, apples and onions. Cook for 5 minutes.

9. Now add salt, pepper, nutmeg and chervil and mix well.

10. Place the vegetable mixture in a greased oven pan and then arrange the pork chops on top of the mixture.

11. Sprinkle with the pieces of bacon and chopped parsley.

12. Cover with foil and bake at 350 F for 50 to 60 minutes until pork chops are tender.

Salmon Croquettes with Remoulade Sauce


2 cans of red salmon
1 minced shallot
1 egg
1 tsp of GF Dijon mustard
2 tbs of GF breadcrumbs
juice from 1 lemon
salt and pepper
1/2 cup of mayo
1/2 celery stalk, minced
1 scallion, minced
1 tbs parsley, minced
A dozen capers
1 tbs of ketchup
A generous splash or 2 of GF Worcestershire sauce
1/4 tbs garlic, minced
1/8 tsp of cayenne pepper
Salt and pepper to taste


1. In a large bowl combine red salmon, shallot, egg, GF Dijon mustard, GF breadcrumbs, lemon juice and season with salt and pepper.

2. And mix.

3. Add Bertolli Extra Virgin Olive Oil to a pan and saute over medium heat until the croquette is nicely browned and cooked through.

To make the remoulade sauce

4. Start with Hellmann's Mayonnaise, celery, scallions, parsley, capers, ketchup, lemon juice, GF Worcestershire sauce, garlic cayenne pepper and season with salt and pepper.

5. And mix.