Spicy and crispy semolina coated pan seared Salmon

This goan style spicy and crispy fish is best served with fish curry and steamed rice. This fish fry can be made with any kind of fish.

Serving size :2
Total Preparation time :20 mins
Cooking time : 8-10 mins

Ingredients :

4 pieces of salmon fillets washed, and cleaned
1/4 tsp turmeric powder
1 tsp chili powder
1 tspn paprika (optional for color)
1/4 tsp black pepper powder
1 tspn fresh garlic paste
1 tspn lime juice
1/2 tspn cumin powder
Salt to taste
1/2 cup Semolina
1 tbspn oil

Method :
Marinate the salmon pieces in the spices, lime juice and salt for set aside for 10 mins.
Heat oil in a skillet on medium heat. Roll the fish pieces over the semolina on a plate making sure the fish is well coated. Place the pieces one by one on the heated pan. Fry the pieces evenly on all four side by turning with the help of tongs. Sprinkle some more oil while turning. Cook on medium- high heat till outside layer is crispy and golden brown for about 6-8 mins. Do not burn. Once done, remove these pieces carefully on a serving plate and serve with freshly sliced onion rings and lemon wedges.

Tip :
You could add garam masala, and coriander powder to the spices
Other variations of marinating the same are using vinegar and tamarind

Ginger garlic shrimp stir fry

This chinese mild spicy garlic shrimp shrimp stir fry is easy to prepare and ready in minutes. Best served with jasmine/fried rice or over noodles.

Serving size: 4

Total preparation time: 25 mins 

Cooking time: 8 mins 

Ingredients:

For the marination:

15 headless, skinned, cleaned and washed shrimps

1 tspn fresh garlic paste

1/2 ginger paste

1 tspn soya sauce

1 tspn rice vinegar

1 tspn black pepper powder
1 tsp chilli Powder

1 tspn corn flour

1 tspn salt

For the stir fry :

4 greens onions chopped ( separate the green part) 

6-7 garlic cloves minced

1/2 inch ginger, grated.

2 tspn dark soya sauce 

1 tspn paprika

1 tbspn sesame oil

For garnish:
1/2 tspn lemon zest
1 tspn chopped coriander leaves

Method:

Marinate the shrimp with the listed marination ingredients for 20 mins under refrigeration. Heat oil in a wok, sauté the garlic, ginger for 1 mins on high heat. Mix in the white onion and saute for 30 seconds. Add the marinated shrimp to the wok along with the residual marinade. Stir fry on medium to high heat for 3- 4 mins till shrimps are tender. Sprinkle some paprika over the shrimp. Once the shrimp are cooked, turn off the heat and top with the chopped green onion. Served garnished with lemon zest and chopped coriander leaves. 

Tips :
Adding corn flour to the marinade makes the spices and the sauces stick to the shrimp.
Adding paprika while stir frying gives good color to the shrimp.

Use fresh garlic for this recipe

Use a heavy bottom pan to avoid the thick sauce from sticking to the bottom while cooking on high heat.

Do not overcook the shrimp

Separate the green onion part from the white onion and do not saute the onion for a long time. Green onion part should not be cooked and only added at the end for a steamed cripsy tender flavor.

Pan seared lime coriander salmon with sesame coconut soy glaze

This is a mild spicy thai preparation with sweet and sour taste with a variety of ingredients offering a perfect a blend of crispy sesame and dried coconut along with the tangy lime, apple cider vinegar, tomato and dark soya sauce. Best served with your favorite chili basil rice or simply jasmine rice or noodles.

Serving size : 2-4
Total preparation time : 20 mins
Cooking time : 8 mins

Ingredients :

4 pieces, Boneless skinned salmon fillets

For the thai marinade sauce :

1 tspn lime juice

1 tspn apple cider vinegar
1 tspn finely chopped cilantro leaves

1/2 tbspn dark soya sauce
1/2 tbspn cooked tomato paste.
1 tspn thai chilli powder
1/4 tspn corn flour
1/4 tspn sugar
1 tspn salt

1 tspn onion powder
1 tspn ginger garlic paste/mixed powders

1 tbspn dried coconut

1 tspn roasted sesame seeds.

For the frying :
1 tbspn sesame oil

For the garnish :
1 tspn finely chopped cilantro leaves
1/2 tspn roasted sesame seeds.

Method :

Make the marinade sauce adding all the ingredients one by one mixing to avoid lumps. Marinate the fish with the listed marination ingredients for 20 mins under refrigeration.
Heat sesame oil in a non stick heavy bottom pan. Place the marinated fish on the pan and fry on either sides evenly on medium heat for 6-8 minutes. Serve hot with jasmine rice or a side of your choice. Sprinkle roasted sesame seeds and cilantro to garnish.

Tip :
Marinade is sticky so use a non stick heavy bottom skillet to avoiding burning.
Fry on medium heat.
You could also bake it in a preheated oven at 350*F for 6-8 mins.
You could use part of the marinade sauce as a dressing over the fish while serving.

Jeera Aloo mutter/ Potato green peas stir fry with cumin

Serving size : 4
Total preparation time : 5 mins
Cooking time : 12 -15 mins

Ingredients:
2 medium size russet potatoes ,cut into cubes
1 cup frozen green peas
1/2 cup chopped cilantro leaves
2 tspn cumin leaves
A pinch of asafetida
1 tspn garlic paste
1 tspn ginger paste (Optional)
1/4 tspn turmeric powder
1 tspn chili powder
1 tspn roasted cumin and coriander powder
2 tspn oil
1 tspn salt

Method :
Heat oil in a pan on medium heat. Once the oil is hot, add the cumin seeds and let them crackle. Then add the asafetida followed by ginger and garlic. Saute for a minute and add the potato cubes. Season with chili powder, cumin and coriander powder, turmeric and salt and mix well. Simmer covered on low heat for 5-6 mins until potatoes are partly cooked. Now add the green peas and cook for another 3 mins. Cook for another 2 mins on medium heat stirring at intervals making sure the potatoes dont stick at the bottom of the pan. Once the potatoes are cooked, turn off the heat and garnish with coriander leaves. Transfer to a serving bowl and serve hot with rotis/ phulkas.

Tips :
Use a heavy bottom non stick pan so that you can use less oil
You can skip the garlic and asafetida to make it a pure vegetarian recipe.

Chicken Drumsticks in yogurt and coconut cream gravy

Serving size :4
Total preparation time : 4-8 hours for marination,
Cooking time : 10 mins

Ingredients :
For the marination
8 skinless chicken drumsticks
2 tbsp sour cream
1 tbspn yogurt
1 tspn salt
1 tspn oil
1/2 tspn turmeric
1 tspn paprika
1 tspn tandoori chicken masala
1 tbspn dried kasoori methi leaves
1 tspn home made extra spicy garam masala
1 tspn roasted cumin and coriander powder

For the gravy :
1 tbspn ghee
1 bay leaf
3 black pepper corns
2 cloves
1 inch cinnamon
1 star anise
2 red chilies (bedagi chilies)
1 black cardamom
7 garlic cloves, minced
1 inch freshly grated ginger
1/2 can coconut milk

For garnish :
2 tbspn finely chopped coriander leaves

Method :
Heat ghee in a large saucepan on medium heat. Once the oil is hot, add the whole spices one by one and saute till brown. Add the ginger and garlic and saute for 1 min. Now add the marinated chicken along with the residual marinade paste and cook covered for 5 mins on low - medium heat. Once the drumsticks are cooked, add the coconut milk along with more salt if required. Cook covered for another 3 mins on medium heat and bring the curry to a boil. Turn off the heat and serve hot garnished with coriander leaves. Best served with roti/naan or rice.

Tip :
Add more sour cream and less yogurt for  a creamy mild spicy gravy.
The coconut milk should be thick and not watery.
Cooking in ghee along with the whole spices adds to the flavor for this recipe.
Note that this recipe doesn't use onion and tomato and thus is quick to prepare and ready in minutes if you already have the chicken marinated.
You could also use boneless chicken thigh pieces or chicken breasts with rib meat instead of drumsticks.

Peas pulav

Serving size : 4
Total preparation time  10 mins
Cooking time : 10 mins

Ingredients :
1 cup basmati rice, presoaked for 10 mins
1 cup fresh/frozen green peas
2 cups water
1 cube maggi vegetable stock cube
1 tbpsn ghee
1 tspn ginger paste
1 tspn garlic paste

For the spice mixture :
1/2 inch cinnamon stick
1 green cardamom
2 black pepper corns
2 cloves
1 bay leaf
1 red chili
1 tspn shahi jeera/ black cumin seeds

Method :
Heat ghee on medium heat in a pressure cooker. Add the freshly ground spice mixture once the oil is hot and stir fry for 1 min. Now add the ginger garlic. Add the strained presoaked rice and fry the rice in the oil and spices for about 2 mins. Add the water followed by the mashed vegetable stock cube. Mix well and close the lid. Cook in the pressure cooker on medium heat  for about 2 whistles or about 8 mins. Turn off the heat, transfer to a serving bowl. Serve hot with any spicy Indian curry.

Tips :
Making a freshly ground mixture with the whole spices gives a better flavor without pieces/ chunks of spices coming into the mouth while eating.
Roasting the basmati rice in the ghee infused with the spices gives it a good flavor and length upon cooking.

Bell pepper and shrimp stir fry

Serving size : 4
Total preparation time : 10 mins
Cooking time : 10 mins


Ingredients :
For marination :
15 shrimps, headless, washed, and cleaned
1 tspn paprika
1tspn freshly ground black pepper powder
1 tspn salt
1 tspn apple cider vinegar
1 tspn ginger garlic paste

For stir fry :
1.5 tspn olive oil
1 cup sliced green bell pepper
1/2 cup sliced white onion
1 cup tomato puree
4-5 garlic cloves, minced
1/2 tspn ginger paste

For garnish
1 tspn freshly chopped parsley /basil leaves

Method:
Heat oil in a pan on medium heat, Saute the ginger and garlic. Add the onion and saute for 1 min with salt till transparent. Add the tomato puree and cook covered for 5 mins on low heat. Stir at intervals and cook till the mixture is thick and saucy. Now turn the heat to medium - high and add the marinated shrimp. Stir fry for about 2 mins till shrimp are tender. Add the bell peppers and cook on high heat for about 2 mins till the bell peppers are tender and the shrimp are fully cooked. Mix well and turn off the heat. Serve hot as a side garnished with parsley/ basil leaves.

Tip :
You could add cumin powder for extra flavor.
You could skip the parsley and make it indianized adding garam masala or chinese adding soya sauce for alternative flavor.
The mix of onions and bell peppers should be equal to the quantity of the shrimps
Do not overcook the shrimp or it will taste rubbery.

Sprouted Turkish gram pilaf/ Matki pulav

Serving size :4
Total preparation time : 5 mins
Cooking time: 12-15 mins

Ingredients :
1 cup white sona masoori/ basmati rice, washed and pre soaked for 10 mins
3/4 cup washed and sprouted turkish gram/matki/moth
2 1/4 cup water/ equivalent vegetable stock
1 finely chopped onion.
5 garlic cloves, minced.
1 tspn ginger paste
4-5 green beans, blanched (optional)
1 finely chopped tomato
1 bay leaf
2 cloves
1 inch cinnamon stick
2 black pepper corns
2 whole red chilies
1 tspn shahi jeera/ black cumin seeds
1 black cardamom/ 2 green cardamoms
4 - 5 roasted cashew nuts
1 tspn salt
1 tbspn ghee/ clarified butter/ oil
2 tbpsn chopped cilantro/ coriander leaves

Method :
Heat ghee/oil in a pressure cooker. Add the whole spices and chilies and saute till brown. Add the garlic and ginger and saute till brown for 1 min. Add the cashew nuts followed by the chopped onion and saute till transparent for 1 min. Add the tomatoes, green beans, the sprouted turkish gram, salt and the water/stock. Cover the cooker with the lid and pressure cook for 6-8 mins or till 2 whistles.
Once the steam is out, remove the rice and transfer to a serving bowl. Garnish with chopped cilantro leaves. Serve hot with choice of curry or grilled seafood/ chicken.


Tips :
Do not add too much water. 2 - 21/4 cups water is sufficient depending on the quality of the rice.
You can add a mix of sprouted lentils or a mix of veggies to this recipe.

Asparagus and mushroom rice

Serving size :4
Total preparation time : 10 mins
Cooking time: 18 mins

Ingredients :
1 cup white rice, washed and pre soaked for 10 mins
12 stalks of asparagus, washed, cleaned and blanched into 2 inch length.
1 knorr/maggi vegetable stock cube.
1 finely chopped onion.
1 cup diced mushroom
5 garlic cloves, minced.
1 bay leaf
2 cloves
1 tspn black pepper
1 tbspn olive oil
1 tspn freshly chopped parsley leaves

Method :
Cook the rice with 2 cups water, bay leaf and vegetable stock cube and set aside.
Heat oil in a pan on medium heat. Add the minced garlic and the cloves and saute well for 2 mins.
Add the chopped onion and saute on medium heat for 2 mins till transparent. Now add the blanched asparagus,mushrooms, salt and black pepper and cook on medium heat for 3 mins. Once the asparagus and mushrooms are cooked, add the cooked rice and parsley leaves and mix well.
Best served with seafood or any choice of protein.

Tips :
You could use home made vegetable stock or chicken broth instead of the readymade stock cube.
Note that if you are adding the stock cube, it already contains salt. So do not add salt to the rice.
However if using your own stock you can add salt accordingly.
Do not overcook the asparagus. Cook it till tender but crispy.
Cook the rice 90% such that its not sticky and the grains are separated.

Cilantro lime rice

Serving size :4
Total preparation time : 10 mins
Cooking time: 15 mins

Ingredients :
1 cup white rice, washed and pre soaked for 10 mins
1/4 cup lime juice
1 cup freshly cilantro leaves
1 bay leaf
1.5 tspn salt.
2-3 cilantro leaves to garnish

Method :
Puree the cilantro leaves.
Cook the rice with 3 cups water and a little salt, strain the water and keep aside.
Heat oil in a pan on medium heat, add the bay leaf. Add the pureed cilantro paste and simmer for 2 mins on low heat. Add the rice,lime juice and mix well. Garnish with cilantro leaves and serve hot. Best served with black beans or with seafood or chicken on the side.

Tips :
You could add a cinnamon stick and use chopped coriander leaves instead of puree.

Cabbage stir fry with roasted split chickpeas

Serving size : 4
Total preparation time : 7 mins
Cooking time : 8-10 mins

Ingredients :
1/2 medium size cabbage, finely chopped
4 green chilies. finely chopped
5 curry leaves
1 tspn cumin seeds
1tspn mustard seeds
A pinch of asafetida
1 tspn Salt
1 tbspn oil
1 tbspn roasted split bengal gram/ roasted split chickpeas (Daliya/chana dal)


Method :
Heat oil on medium heat in a saucepan or wok. Once the oil reaches its boiling point, add the cumin seeds, mustard seeds and asafetida and let it splatter. Then add the curry leaves, the green chilies followed by the roasted gram. Stir fry till well browned and then add the cabbage, salt and turmeric and mix well. Stir fry this on medium heat for 5 mins. Once the cabbage is tender stir fry occasionally with the heat on low for another 2 mins. Turn off the heat and serve hot with rotis or chapaties.

Whole brown lentils with potatoes/ Aloo masoor dal

Serving size :4
Total preparation time :10 mins
Cooking time 10 mins

Ingredients :

1 cup sabut masoor/ whole brown lentils
4 garlic cloves, minced.
1/2 inch ginger, minced
5 curry leaves
4 green chilies, finely chopped
2 small tomatoes, finely chopped
2 potatoes, cut into wedges.
1/2 cup coriander leaves, finely chopped
1 tspn cumin seeds
1 tspn mustard seeds
A pinch of  asafetida
1/2 tspn coriander powder
1/4 tspn turmeric
1 tspn salt
1 tbsp ghee/ oil


Method :
Wash and pressure cook the lentils with 3 cups water for 2-3 whistles. Heat oil/ghee in a saucepan on medium heat and temper with mustard seeds, cumin seeds, asafetida, and curry leaves. Add the ginger, garlic green chilies and turmeric and cook for a minute. Add the tomatoes and potatoes along with salt. Let it simmer for 2 mins and then add 1 cup water and cook on high heat for around 5 mins until the tomatoes are mushy and the potatoes are soft forming a tangy tomato gravy. Add coriander powder followed by the boiled lentils at this stage. Stir well and then top it up with coriander leaves. Simmer for another 2 mins on medium heat and turn off the heat. Serve hot topped with ghee with white steamed rice or roti.


Tip :
You can add chopped onions to this or avoid garlic as well to make it a pure veg recipe.
You can use presoaked sprouted lentils instead of directly pressure cooking whole unsoaked lentils.
This recipe can be prepared with green gram (moong), turkish gram (moth) or a combination of various lentils.
You can add garam masala to this to give it a spicy flavor.

Herby Mahi Mahi pan seared in white wine

Serving size : 4-8
Total preparation time : 30 mins
Cooking time : 8 mins.

Ingredients :

For the marination :
8 Mahi mahi boneless pieces
1 tspn Salt
1 tspn Black pepper
1 tbpn lime juice
1tspn paprika
1.5 tspn finely chopped italian herbs (basil, parsley and oregano)

For the frying :
1.5 tspn  white wine
1.5 tspn olive oil
1/2 tspn garlic powder
1/2 tspn paprika mixed with vinegar.

Method :
Marinate the fish with the marinating ingredients for 30 mins under refrigeration.
Heat a non stick pan on medium heat, Put some olive oil and place the marinated fish pieces on the pan.Once the fish starts cooking, sprinkle the white wine over the fish and cook on high heat for 2 mins.Turn the fish on each side in the white wine and cook on medium heat for 5 mins.Sprinkle  Pan sear for another 2 mins until cooked evenly and browned on all sides. drizzle the paprika mixed with vinegar and sprinkle the garlic power over the fish. Once done, turn off the heat and transfer to a serving plate. Garnish with herbs and lemon wedges. Best served as a side with pasta, rice or any other entree.

Spicy Cottage cheese and bell pepper stir fry/ Paneer and capsicum stir fry

Serving size : 4
Total Preparation time : 20 mins
Cooking time :10 mins.

Ingredients :
2 cups cottage cheese/paneer cubes
1 cup sliced purple onion.
1 cup green bell pepper cut into cubes
1/2 cup finely chopped tomato
5 garlic cloves, minced
1 inch ginger, finely grated
1 inch cinnamon stick
2 cloves
1 bay leaf
1 star aniseed
1 tspn shahi jeera
2 red chilies
1/2 tsp turmeric powder
1/2  tspn roasted cumin powder
1 tspn roasted coriander powder
1 tspn kashmiri red chilli powder
1 tspn garam masala  ( Everest brand or any home made)
2 tbspn oil
salt to taste

Method :
Heat oil in a wide casserole on medium heat. Once the oil is heated, add the whole chilies and spices one by one and temper. Saute the ginger and garlic for a minute and mix in the chopped onions. Add salt and saute them till transparent. Add the the powdered spices one by one. Once the spices are well cooked for a minute, add in the tomatoes and bell peppers and saute for 2 mins on medium- high heat. Add the paneer cubes and stir well gently taking care not to break the pieces. Turn the heat to low- medium and let it simmer covered for another 2- 3 mins. Turn the heat off. mix well and serve hot. Best served with naan or rotis.

Tips :
You could marinate the paneer with 2 tspn of heavy cream, 1 tspn of ginger garlic paste and red chilli powder before adding to the the pan.
You can also use colored bell peppers in this recipe.
Make sure the bell peppers are not cooked too much and are tender yet crispy.

Spinach and green peas in creamy sauce /Matar palak malai

Serving size : 3

Total preparation time : 10 mins

Cooking time : 20 mins

Ingredients :

4 cups Spinach,washed and blanched

1 cup Green peas

1/2 tspn ginger paste

A pinch of asafetida

2 cloves

1 inch cinnamon stick

1/4 tsp turmeric powder

1 tspn chili powder

1/2 cup milk

1 tsp besan/ gram flour

Salt to taste

2 tspn oil

1 tspn heavy cream

Method :

Heat oil in a pan on medium heat and temper the asafetida, cloves, cinnamon and ginger. Add the spinach and the green peas with turmeric and salt. Let it simmer for 6-8 mins on low heat till the natural water from the spinach evaporates. Now add the chili powder and mix well. Cook for another 6 mins on medium heat until the spinach and peas are well cooked.Take the milk in a bowl and mix in the gram flour well. Add this to the veggies and mix well.Add the whipped heavy cream at this point and mix well. Bring it to a boil till it becomes creamy and thick and serve immediately.

Best served with rotis or phulkas

Potatoes in yoghurt sauce/Dahi wale aloo

Serving size : 4-6
Total preparation time : 30 mins
Cooking time : 20 mins

Ingredients :
4 medium potatoes, boiled and cut into wedges or cubes
3 small tomatoes, diced and pureed
3 cloves Garlic,minced
1/2 tspn ginger paste
1 tbspn oil
4-5 curry leaves
Pinch of Asafetida
1/4 tspn turmeric powder
1 tspn cumin seeds
1.5  tspn of roasted coriander and cumin powder
1 tspn garam masala  ( Everest/Home made )
1 tspn red chili powder
1 tspn paprika
1.5 cups well beated yoghurt.
Salt to taste

Method :
Heat oil in a heavy bottom pan and temper the curry leaves, cumin and asafetida. Add the ginger and garlic and saute them for 1 min. Add turmeic followed by the tomato puree. Simmer on low heat and cook covered for 7-8 mins until saucy and well cooked. Add the remaining spices, the potato pieces, salt and simmer for another 2 mins. Lastly add the yoghurt and stir well making sure the potato pieces do not break and the gravy doesn't stick at the bottom. Simmer for another min on low heat and serve hot with rotis or rice. Garnish with Coriander leaves.

Daikon /Radish Spicy Stir fry/ Mooli Stir fry

Serving size  :4
Total Preparation time : 30 mins
Cooking time : 15 mins

Ingredients ;
2 large Radishes, cut into cubes
1 sliced purple onion
5 curry leaves
Pinch of asafetida
1 tspn urad dal/ split black gram
1 tspn mustard seeds
1 tspn fennel seeds
1/2 tsp turmeric powder
1/2 tspn red chilli powder
1 tspn roasted cumin and coriander powder
1 tbpn roasted urad dal and mustard seed powder mix.
1 tspn sambhar masala
Salt to taste
3 tbspn water
1.5 tbpsn oil

Method :
Heat oil in a non stick or heavy botton pan. Temper the curry leaves, asafetida, urad dal, mustard and fennel seeds. Add the turmeric powder and saute the onion till transparent. Then add the radish pieces, and Salt. Add coriander cumin powder, chili powder, sambhar masala, urad dal and mustard seed powder along with some water. Simmer on medium heat covered for 15 mins till radish is tender and cooked stirring at intervals.

Best served with rotis/ Phulkas.

Penne Broccoli with tomato basil creamy cheese sauce

Ingredients :
2 cups boiled and salted Penne pasta.
1 cup broccoli florets
1/2 cup grated parmesan cheese

For the sauce :
3 large ripened roma tomatoes, pureed
1/2 cup chopped white onion
 3 cloves garlic minced
1/2 cup basil leaves finely chopped.
2 tbspn olive oil
1/2 cup grated parmesan cheese
1 tbspn heavy cream.
1 tspn black pepper
salt to taste

Method :
Heat oil in a pan, and saute the garlic and onion. Once they become transparent, add the diced tomatoes and basil leaves and cook covered till mushy and soft. Transfer these contents to a blender and make a paste. Now transfer the same puree back in the pan,add salt, black pepper and simmer on low heat for 2 hours or until thick. Once the sauce is ready, add whipped cream and grated cheese into this and mix well. In a separate pan, heat butter and saute broccoli with salt for a minute. Add the cooked pasta and top with the tomato basil cheese sauce. Mix well without breaking the pasta and serve  hot immediately garnished with fresh basil leaves.

Tip : You could use canned tomatoes or home made tomato puree instead of whole tomatoes.
You can use the choice of your cheese for this recipe.

Indian style authentic maharastrian stuffed baby eggplant masala

Serving size :4

Total preparation time : 30 mins.

Ingredients:

12-14 - Green Baby Eggplant with stems washed and cleaned.

2 Cup or as needed - Water

For Tempering:

2 tbspn oil 

1 tspn cumin seeds

12 curry leaves 

For Stuffing:

1/2 Cup - Desiccated fresh Coconut

1/2 Cup - Roasted Peanut Powder

2 tbsp - Roasted White Sesame Seeds

1 1/2tsp - Reshampatti Red Chili Powder

2 tbsp - roasted Coriander Seeds Powder

1/2 tsp - Turmeric Powder

1 tsp - roasted Cumin Powder

1 tsp Goda Masala or Garam Masala

1 tbspn Powdered Jaggery

1 tbspn fresh garlic paste 

1 tspn ginger paste 

1 tbsp - Tamarind Pulp or 1 tspn tamarind concentrate. 

To Taste - Salt

For garnishing :

1 cup fresh chopped coriander leaves 

Method:

Wash and slit eggplants make a '+' or 'X' sign, make sure to keep the eggplant intact and it doesn't break into pieces. Soak  in water with salt. All all the stuffing ingredients except tamarind pulp and mix well to combine. Add tamarind pulp and mix again to get a wet sand like consistency.Stuff the eggplants with prepared masala, do it carefully with a knife and without opening it much such that eggplant doesn't break into pieces. Keep the remaining stuffing masala aside.In a wide heavy bottom pan, heat oil and temper with cumin seeds, asafetida and curry leaves. and arrange the stuffed eggplant, cover and simmer for 2-3 minutes. Add salt and 1 cup water and cook covered for 12-15 minutes on med-low heat stirring at intervals gently. Add the remaining masala and stir gently with a spatula making sure the spices are not sticking at the bottom. Now add the remaining water, mix well and simmer for 2-3 minutes. Check for salt and spice and adjust if required. Cook for 5-7 minutes or until oil floats on top. 

Best served hot with Phulkas. 

This recipe will leave a lot of oil due to the additional coconut and groundnut added. Recipe not recommended for cholesterol patients. 

Black eyed peas in yoghurt sauce/ Lobia dhai curry

A soothing mild spicy gravy high in protein, folate and iron prepared in minutes.

Serving size: 2-3
Total Preparation time : 20 mins

Ingredients :
For cooking :
1 cup black eyed peas, pressured with salt
1/2 cup whipped yoghurt
1 tbpsn gram flour/besan/ chickpea flour
1 tspn turmeric powder
1 tspn kasmiri red chili powder/ paprkia
2 tbpn water of as per required consistency
Salt to taste.

For Tempering :
1tbpsn oil
6-7 curry leaves
3 green chillies slit
1 tspn mustard seeds
1 tspn cumin seeds
Pinch of asafetida.

For Garnishing :
1/2 cup chopped coriander leaves

Method :
Heat oil in a pan and temper with curry leaves, green chilies,asafetida, mustard and cumin seeds. The add the cooked black eyed peas with the whipped yoghurt and 1 tbspn gram flour/besan and season turmeric, Kashmiri red chilli powder and salt to taste. Simmer for 5 mins on low heat while stirring.Garnish with chopped coriander leaves.

Best served with rice or Phulkas.

Tip :
Whip the yoghurt and besan together and add to the gravy, add water as per required consistency
Add the stock from the lentils if you need to add water.