Basen puda is a great dish to serve for breakfast or a light lunch. This recipe is quick to prepare and can be served many different ways.

Makes 5 pudas.

Ingredients:

• 1 cup besan (gram flour)
• 1/4 cup rice flour (optional)
• 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

Method:

1. Shred the zucchini with the skin and keep aside.
2. Mix the dry ingredients togather In a bowl, besan (gram flour), rice flour which helps for the crispness, salt, and cumin seeds.
3. Add the water slowly to make a smooth batter batter should be consistency of pancake batter or Dosa batter.
4. Next add the chopped green chilies, chopped cilantro (green coriander) and shredded zucchini. Mix well.
5. 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.
6. 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.
7. 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.
8. 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.

Tips:

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

Serving Suggestions:

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

Variations

1. Zucchini can be replaced with finely chopped spinach, shredded potatoes, or very finely shredded cabbage.
2. If you make the puda without vegetables, do not use rice flour. This will cause the pudas to be very dry.
3. 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.

This is a delicious pasta dish with fresh spinach and rich white sauce. It is my version of fettuccini alfredo. Creamy spinach pasta looks and tastes great.

Recipe will serve 2-3.

Ingredients:

For Pasta

• 6 0z penne pasta approx. 2 cups uncooked pasta
• 1 tablespoon oil
• 1 teaspoon salt

Sauce

• 2 tablespoons olive oil
• 2 tablespoons all purpose flour (plain flour, maida)
• 1 teaspoon dry basil
• 1 teaspoon Italian herb mix
• 1/8 teaspoon black pepper
• ½ teaspoon red chili flakes adjust to taste
• 1 cup heavy cream
• 1 cup milk
• ¼ cup Mozzarella cheese
• ½ teaspoon salt
• 6 0z chopped spinach without stem about 2 cups

Method

1. Bring a large pot of water to boil, add salt and oil.
2. After water boils add the pasta.
3. Cook the pasta until it is tender this will take about 10 minutes. Drain the water and set pasta aside.
4. Heat the oil over medium heat and add all-purpose flour, then stir for a minute. Add basil, Italian herb mix, black pepper, and chili flakes, and stir for another minute.
5. While stirring slowly add cream making sure there are no lumps. After it comes to a boil, add milk then bring it to a boil again.
6. Add spinach, mix it well and let it cook for 2-3 minutes stirring continuously, then turn off the heat. Add Mozzarella cheese and stir.
7. Pour the sauce over pasta and toss.

Falafel is a popular Middle Eastern chick pea patty. Falafel is stuffed in pita bread with salad and sauce.

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Recipe serves 4.

Ingredients

Falafel

• 1 cup dried chick peas (garbanzo, kabli chana)
• 2 tablespoon chopped parsley
• 2 tablespoon chopped cilantro
• 1 green chili
• About 1/4 inch piece of ginger
• 1 1/2 teaspoon salt adjust to taste
• 1 teaspoon cumin seeds
• 1 teaspoon red chili flakes
• 1/4 cup all purpose flour (plain flour, maida)
• Also need oil to fry

Tahini Sauce

• 1/4 cup sesame seeds
• 1 1/4 teaspoon salt adjust to taste
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• 1/2 teaspoon cumin seeds
• About 2 tablespoon chopped parsley
• About 2 tablespoon chopped cilantro
• 1 green chili adjust to taste
• About 1/4 cup water use as needed

Also Need

• 2 cups of thinly sliced lettuce
• 2 medium size chopped tomatoes
• 1/2 cup chopped cucumber
• 4 pocket pita bread

Method

Tahini Sauce

1. In a small frying pan dry roast the sesame seeds on medium heat for 2-3 minutes.
2. mix all the ingredients and blend to make a pourable paste use water as needed
3. Keep it aside.

Falafel

1. Soak the chickpeas in 4 cups of water over night. After soaking chickpeas will be about 2 and half time in volume.
2. In pressure cooker add chickpeas with the 3 cups of water. Close the cooker and put the pressure on.
3. Cook on medium high heat.
4. As pressure cooker starts steaming turn the heat down to medium and cook for about 4 minutes.
5. Close the heat and wait until steam has stopped before opening the pressure cooker. Chickpeas should be just tender not very soft.
6. Drain the water and let it cool; combine all the ingredients for falafel grind using food processor, mixture should be grainy. If needed add few spoons of water.
7. Divide the mixture in 24 equal parts or make them as desired size patties.
8. Heat oil in a frying pan on medium high heat.
9. The frying pan should have at least 1 ½ inch of oil. To check if the oil is ready, put small piece of dough in oil. The dough should come up but not change color right away.
10. Slowly drop the falafel patties in the oil and fry until they are brown in color both sides. It should take about 5-6 minutes to cook each batch.
11. Keep the patties aside.

Serving suggestion

1. Take pita bread and heat over the skillet on medium high heat both sides lightly.
2. Slice the pita bread from center in half take one part and open from center looking like a pocket.
3. Fill the pita pocket with chopped lettuce so it 1/3 full. Next add some chopped tomatoes and cucumber.
4. Pour about one tablespoon of tahini sauce, 3 to 4 pieces of falafel and again tahini sauce.
5. It’s best to serve the sandwich with hot falafels. Falafels can be easily re-heated before serving using an oven or toaster oven.

Variation

Serve the falafel over green salad use the tahini sauce as a dressing.

These are absolutely delicious and flavorful sandwiches that are quick and easy to make. Tofu sandwiches are healthy and appropriate for Vegans, too. The Tofu provides a great source of protein, while the Hari Cilantro chutney brings in a unique ethnic flavor to the sandwich. These sandwiches make a great “to-go” lunch.

Recipe will make 2 sandwiches

Ingredients:

• French rolls or sandwich rolls
• 4-¼ inch thick firm tofu slices (tofu usually comes in 16oz blocks soaked in water and each of these will make approx. 12 slices)
• 1 zucchini
• slices of tomatoes
• Few pieces of romaine lettuce
• 2 tablespoons olive oil
• ¼ cup Hari Cilantro Chutney
• 2 teaspoons sugar
• About 1/8 teaspoon salt

Method

1. Prepare sandwich ingredients: Slice tofu into ¼” thickness and pat dry. Wash and remove ends of zucchini, then cut lengthwise into approx. ⅛” thick slices. Wash and slice tomatoes. Set aside.
2. Mix Hari Cilantro Chutney and sugar, set aside.
3. Generously grease a flat skillet and bring to medium heat. Add tofu and zucchini slices and lightly sprinkle with salt. Grill on both sides until they are light-brown in color. Remove from skillet and wipe skillet clean.
4. Slice rolls lengthwise through the center and lightly spread with olive oil on the inside portion. Place on medium-heat skillet to toast. Turn off the heat.
5. Assemble the sandwich over the skillet: Turn over the roll and lightly spread Hari Cilantro Chutney on the bottom half of the roll. Layer with lettuce followed by tofu slices. Spread tofu with more chutney. Layer with zucchini followed by tomatoes. Cover with the top half of the roll.

Variation

Yellow Squash, eggplant, or mushrooms also taste great in this sandwich.

Paneer is a homemade Indian cheese. Paneer is used many different ways making desserts, appetizers and main course dishes.

Paneer (how to)

Ingredients:

• 8 cups (half gallon) milk
• 1/4 cup lemon Juice

Method:

1. Mix lemon juice in half cup of hot water and put aside.
2. Boil the milk in a heavy bottomed pan over medium heat, stirring occasionally, making sure not to burn milk.
3. As the milk comes to a boil, add the lemon juice gradually and stir the milk gently. The curd will start separating from the whey, turn off the heat.
4. Once the milk fat has separated from the whey, drain the whey using a strainer line with cheesecloth, or muslin cloth.
5. Wrap the curds in a muslin cloth, rinse under cold water, and squeeze well. This process takes out the sourness from the lemon.
6. To take out the excess water, press the wrapped paneer under a heavy pan for about 1 hour.

Tips:

If paneer will be used to make any dessert dish:

1. The most important part of making paneer for dessert is how much water to take out from the paneer.
2. To check if right amount of  water is out of the paneer, take a little piece of paneer on your palm and rub with your fingers. After rubbing the paneer for about 15-20 seconds, you should be able to make a firm but smooth ball.
3. For making sweets, paneer can be refrigerated for 1 to 2 days.
4. Paneer from half-gallon milk will make about 15 to 20 rasgullas.
5. I suggest 2% milk for rasgullas, rasmalai, chamcham or any other dish in that category.
6. For sandaish, burfee or any other such dish use regular milk.

If paneer will be used for making main dishes:

1. Before Pressing the paneer knead it enough so paneer is not crumbly.
2. Press the paneer instead one hour, two hours making firmer.
3. Cut the paneer to desired shape. Paneer can be refrigerated for a few days or kept frozen for months.

Variations:

• Add salt to the paneer, if you like with your choice of spices one or more, including black pepper, roasted cumin seed, chopped green chilies, chopped cilantro (Hara Dhania) or to your taste.

Homemade yogurt tastes delicious and is very refreshing. Yogurt is high in protein and calcium. It is easy to make, you only need milk and the right culture / starter.

Ingredients

• 3 1/2 cups of milk
• 2 tablespoons of yogurt or use the dry starter you can buy

Method

1. Boil the milk and let it cool down to 110 to 120 degree. You can use a candy thermometer to check the temperature, if the milk gets too hot it kills the bacteria in the culture.
2. After milk cools down pour the milk into a bowl that you want to make the yogurt in.
3. Add 2 tablespoons of yogurt from previously home made yogurt or use the dry yogurt starter. Package will tell you how much dry starter to use. Don’t follow the other directions from the dry starter package.
4. Mix the yogurt with milk by stirring gently.
5. Cover the bowl with a light blanket or folded sheet, and keep it in warm place for about 4 hours.
6. After yogurt is set, refrigerate for at least an hour before using.

Tips

1. If you prefer more creamy mix ¼ of half & half milk or boil the full milk for about 5 minutes longer to reduce the milk in volume to give more creamy texture to the yogurt.
2. I have tried using starters from many store bought yogurt including organic or Greek yogurt, and they don’t work. I think because store bought yogurt has many artificial additives.
3. Store bought yogurt is more firm because of the pectin.
4. Yogurt can be made using 1%, 2% or full milk and full milk yogurt will have more body to it.
5. There are two ways to make yoghurt creamier. 1) With 3 cups of milk use 1 cup of half & half milk OR 2) boil the full milk for about 5 minutes longer to reduce the milk in volume to give more creamy texture to the yogurt.

Zucchini pasta is a whole-wheat egg less pasta, freshly made and taste great. This is a healthy recipe and easy to make. This is an old recipe from my grandmother but she used turai instead zucchini (turai is from same family as zucchini) and the dish is known as nanua ka petha in Bihar.

Recipe will serve 2.

Ingredients:

• 3 cup finely chopped zucchini about 2 medium size zucchini
• 1 tablespoon oil
• Pinch of asafetida
• ½ teaspoon cumin seeds (jeera)
• ¼ teaspoon turmeric (haldi)
• 3-4 dried whole red chili
• 1-2 bay leaf
• 1 teaspoon salt adjust to taste
• 1/8 teaspoon sugar
• 1 teaspoon fresh lemon juice
• 2 tablespoons melted butter or ghee

For Pasta

• ¼ cup whole-wheat flour
• Pinch of salt
• Approx. 2 tablespoons of water use as needed
• ½ teaspoon of oil to knead the dough

Method

1. Mix flour, salt and water together to make a firm dough (add water as needed).
2. Knead the dough on a lightly greased surface to make the dough smooth and pliable.
3. Let the dough rest for at least five minutes or more.
4. Divide the dough into 2 equal parts.
5. Make smooth ball and roll into about 5-inch circle like roti or tortilla.
6. Cut them in approx. 1” squares. Set aside.
7. Wash and peel the zucchini and cut them in small pieces.
8. Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if seed cracks right away oil is ready.
9. Add the cumin seeds as they crack add asafetida, whole red chilies, bay leaf, and turmeric stir for few seconds.
10. Add zucchini, salt and about 2 cups of water. After it comes to boil let it cook for 2-3 minutes. Add the pasta lower the heat to low medium cover the pan and let it cook for approx. 20-25 minutes.
11. Turn off the heat and add sugar.
12. Before serving squeeze lemon juice and add the clarified butter.
13. Serve hot and enjoy!

Variations

To make spicy add ¼ teaspoon of garam masala.

This is good Vegan recipe if you do not use Butter.

Dosas are thin and crispy pancakes, made with a variety of batters. Moong dal dosas are a great substitute for the traditional dosas found in many South Indian restaurants. Moong dal dosas are faster and easier to prepare. Dosas are also known as “cheela” or “puda”.

Makes 6 dosas.

Ingredients:

• 1 cup washed moong dal
• 1 green chili chopped
• 1/4 inch piece ginger chopped
• 1/2 teaspoon cumin seeds (jeera)
• 1/2 teaspoon salt
• 6 tablespoons of oil

Method:

1. Wash the dal in water several times, until the water appears clear.
2. Soak dal in 4 cups of water for at least four hours.
3. Drain the water. Blend dal, green chilly and ginger together and make a smooth batter. While blending, add two to three tablespoons of water. Note: The batter blends smoother with less water.
4. Mix the salt and cumin seeds in the batter. Add water as needed. The total water added will be about a half cup. Batter consistency should be like pancake batter.
5. Use a non-stick flat skillet and place the heat on medium-high. You can check if the skillet is ready by putting a few drops of water on it. If the water sizzles right away, the skillet is ready.
6. Next pour about 1/2 cup of batter over center of the skillet and spread evenly with the back of a spoon. Starting from the center, spiral outwards until it is evenly spread, about 7inches in diameter.
7. When batter start drying , put 1 teaspoon of oil and spread over gently using a flat spatula. Wait about 30 seconds flip dosa with a spatula, just as you would a pancake.
8. Let the other side of the dosa cook for about one minute, or until golden-brown in color.

Serving suggestion:

Serve the dosa folded with dry aloo subhji or you can fold with your favorite cheese. You can also serve with any chutney (i.e. coconut or cilantro chutney) or with yogurt.

This dish is a favorite for breakfast or as a light snack in different parts of India. Being raised in Bihar, my mother was very fond of Chudwey. She would often prepare this dish as a special snack for guests to be served with tea. I have grown up loving this recipe and thought I would share it with all of you.

It is a quick and easy recipe to make and very delicious.

Recipe will serve 4.

Ingredients

• 2 cups “thick” poha (you can find in Indian grocery store)
• 1 cup frozen green peas
• 2 tablespoon oil
• 1 teaspoon mustard seeds
• 3 cardamom
• 1/2 teaspoon turmeric
• ¼ teaspoon red chili powder
• 1 green chili, finely chopped and adjusted to taste
• 1 teaspoon ginger, finely chopped
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 teaspoon lemon juice
• ¼ teaspoon garam masala
• Approximately 2 tablespoon cilantro, finely chopped
• Lemon slices to garnish
• 1/4 cup chopped tomato to garnish

Method

1. Gently wash poha in a colander and let it sit/drain for approx. 10 minutes.
2. Sprinkle turmeric, chili powder and salt and toss with a fork.
3. Wash and drain green peas and set aside.
4. Heat oil in a frying pan over medium high heat. When oil is moderately hot add mustard seeds and wait till seeds crack.
5. Add cardamom, ginger and green chili and stir for a few seconds. Then add green peas and cook until they are tender.
6. Add poha and stir-fry for 3 to 4 minutes, mixing gently. (If the poha looks too dry, add a few tablespoons of water and continue cooking).
7. Remove from heat and add lemon juice, sugar and cilantro. Mix and cover for few minutes.
8. Serve hot with a side of Hari Cilantro Chutney.

Tips

1. Poha comes in different thickness sizes, but you must use the “thick” poha for this recipe, or else it will become too mushy.
2. Varying brands of Poha may absorb water differently. Therefore use your judgment while cooking, to add a few tablespoons of water, if it feels too dry.
3. I am using frozen baby green peas, but you can use fresh or frozen of any style green peas. Just make sure that they are fully cooked before you add the poha

Upma Sooji is a great dish for breakfast or brunch.

Serving for 2.

Ingredients:

• 1/2 cup sooji (rawa, semolina flour)
• 2 tablespoons oil
• 1/2 teaspoon black mustard seed (rai)
• 1/2 teaspoon cumin seed (jeera)
• 20 peanuts
• 1 chopped green pepper
• 1/2 teaspoon salt to your taste
• 1/4 cup green peas
• 1 1/4 cup water
• 1/2 teaspoon fresh lemon juice
• 2 tablespoons chopped cilantro (hara dhania)

Method:

1. Boil the green peas in 1 1/4 cup of water.
2. As water comes to boil turn heat to low and continue cooking until peas are tender.
3. Turn off the heat and set aside.
4. Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if it cracks right away oil is ready. Add black mustard seed and cumin seed.
5. Add mustard seed and cumin seeds as seeds crack, add peanuts and stir for one minute.
6. Add sooji and stir-fry about 3 minutes on medium heat till sooji turns gold brown.
7. Add green peas with water a little at a time, otherwise water will splatter.
8. Add lemon juice and cover for 2 minutes.
9. Sooji will absorb some of the water leaving the upma moist.
10. Now add the cilantro and stir. Serve while hot.