3 cups whole Black Urad
1 cup Rajma (Kidney beans)
1 cup Chana dal (Bengal Gram Dal)
1 inch piece of ginger, peeled
2-3 green chillies
Salt to taste
1 tbsp ghee
1 tsp cumin
A pinch of asafoetida powder
Half tsp methi (fenugreek) seeds
Puree of three tomatoes
2 tbsp butter
half tbsp cream
1 tsp red chili powder
1 tsp garam masala
Soak Urad, Rajma, and Chana dal in water overnight.
Chop ginger and green chillies.
Boil lentils with the ginger, garlic, green chillies and salt, and simmer until lentils are well cooked. Drain excess water and mash the lentils lightly with the back of a ladle.
Heat the ghee or oil in a pan and add the cumin seeds and fenugreek seeds, wait till they crackle. Add the asafoetida powder and tomato puree and cook on medium heat. Add the dal to the puree, letting the mixture boil. Add red chili powder, butter and cream. Simmer on low heat for an hour.
Add the garam masala and serve hot with rice or rotis.
Ingredients For Kofta
Paneer,grated – 1 Cup
Potatoes – 4 Bread crumbs – 3 tbsp
Garam masala – 1/4 tsp
Chat masala – 1/4 tsp
Pepper powder – 1/4 tsp
Salt – As needed
Chopped coriander leaves – 2 tbsp
Oil – For deep frying
Ingredients For Gravy
Tomato puree – 1 cup, from 3-4 tomatoes
Oil/Ghee – 1 tblsp
Jeera/Cumin seed – 1 tsp
Cinnamon – 1 small piece
Cardamom – 1
Clove – 1
Ginger chopped – 2 tsp
Garam masala Powder – 1/2 tsp
Red chilli powder – 1 tsp
Coriander powder – 1 & 1/2 tsp
Turmeric powder – 1/8 tsp
Salt – As needed
Coriander leaves,chopped – 2 tbsp
Milk – 1/2 cup
Cream – 1/2 cup
1. Pressure cook potato for 3 whistle with little water. Drain, cool, peel and mash it.
2. Boil water and immerse paneer cubes in it until its soft. Drain, cool and crumble it.
3. I did it in my mixer by running it once. You can do with your hands as well. If using block paneer, thaw it and grate it in a fine grater. Mix all the ingredients needed for kofta in the ingredients table.
4. Form it to a dough. Make small equal sized balls out of it.
5. Arrange everything in a plate and heat oil meanwhile. Deep fry in oil in medium flame in batches.
6. Cook until golden in colour. Turn occasionally in between to ensure even browning and cooking. Drain in a paper towel.
7. For gravy, I ground 3 large tomatoes to get 1 cup puree. Depending on the size of the tomatoes adjust the number of tomatoes using.
8. Heat a pan with oil and temper with the whole garam masala followed by jeera. Add chopped ginger and just give it a fry. Add the pureed tomato.
9. Add the garam masala powder, red chilli powder, turmeric, salt and coriander powder. Mix and cook covered in medium flame with a lid as it will splutter a lot.
10.Mix in between to avoid burning. Once water evaporates, you can continue cooking without lid. Add more oil if need and fry.Once oil oozes out and masala becomes thick, add milk little by little and mix in low flame.
11.Do not add all at once, keep stirring and add little by little. Lastly add cream also same way littleby little. Never let the gravy boil on high flame at any point as it would lead to curdling.
12.Lastly add coriander leaves and koftas. Do not mix. Let it be as such.
4 garlic cloves
1 large carrot
1 cup broccoli florets
4 baby potatoes
1 cup butternut squash
1 yellow squash
A few green beans
A few portobello mushrooms
Salt and Pepper to taste
2 tbsp olive oil
3 tbsp apple cider vinegar
1/2 cup apple juice
1 tbsp honey or sugar
1. Cut the vegetables into long wedges and sprinkle salt and pepper on them.
2. Mix all the sauce ingredients well.
3. Sprinkle sauce over vegetables so that it coats evenly.
4. Roast on medium heat for 30-35 minutes till vegetables are cooked and crisp.
5. Serve with a side or rice or quinoa.
1/2 cup canned white beans, rinsed and drained
2 tbsp chopped chives
2 tbsp lemon juice
3 tsp olive oil
Handful of chopped cilantro
1. Wash, rinse, and drain the beans.
2. Chop the chives into small pieces
3. Mix beans, chives, oil, and lemon juice in a bowl. Mash the ingredients with a fork until it becomes a smooth paste.
4. Garnish with cilantro
5. Serve with raw vegetables, such as cucumbers, carrots, bell peppers, broccoli, and grape tomatoes.
1 cup coconut milk
2 tbsp chopped fresh cilantro
1 tsp red curry paste
1/2 tsp brown sugar
Salt, to taste
For Tofu and Veggies
14 oz extra-firm tofu, preferably water-packed
2 tsp olive oil
4 cups baby spinach
1 medium red bell pepper, sliced
1. Mix coconut milk, cilantro, curry paste, brown sugar and salt to make the sauce.
2. Drain and rinse tofu; pat dry.
3. Cut one tofu block into eight 1/2-inch-thick slabs.
4. Coarsely crumble each slice.
5. Heat oil in a skillet over high heat. Add tofu and cook without stirring, until the pieces begin to turn golden brown on the bottom.
6. Gently stir and continue cooking, stirring occasionally, till all sides are golden brown.
7. Add spinach, bell pepper and the curry sauce and cook until the vegetables are cooked.
8. Serve hot.