Almond Walnut Cashew Burfi is a healthy, quality substitute for candy that your entire family will enjoy.

Recipe will make 24 pieces.

Ingredients:

• 1/2 cup almonds
• 1/2 cup walnuts
• 1/2 cup cashew nuts
• 1 1/4 cup sugar
• 1/2 cup water
• 1/2 teaspoon cardamom powder
• 1 tablespoon sliced almonds to garnish

Method

1. Dry grind the walnuts, cashews and almonds in a food processor.
2. Dry roast the groundnuts in a frying pan on low medium heat.
3. Roast them just enough so that the nuts start to give off an aroma. It will take about 4 to 5 minutes. Remove from heat and set aside.
4. Put the sugar and water together in a saucepan on medium heat. Bring to a boil to make the 1 thread syrup or on the candy thermometer it should reach 230 degrees F.
5. Turn off the heat and stir in the cardamom powder.
6. Add the nuts to the syrup and mix, and then spread over a greased 8-inch plate. Note: don’t let the syrup cool off. It must be spread while still hot.
7. Wait a few minutes until burfi is set but still soft.
8. Then cut the burfi into any shape you like (such as square, diamond, triangle).
9. Garnish each piece of burfi with sliced almonds while the burfi is still soft.
10. Allow the burfi to cool for about an hour to dry and hold its shape. Now you can remove the burfi from the plate.
11. Burfi can be stored for a month.

Variations

1. Proportion of nuts can be changed to your choice.
2. You may also add pistachios and coconut powder.

Aloo masala is a nice compliment for any kind of dosa. The Aloo Masala can be rolled in the dosa or served as a side dish.

Serves 4.

Ingredients:

• 2 large potatoes
• 1 tablespoon oil
• Pinch of asafetida (Hing)
• 1/2 teaspoon cumin seeds (Jeera)
• 1/2 teaspoon mustard seeds (Rai)
• 1/2 teaspoon turmeric (Haldi)
• 1 finely chopped green chili (adjust to taste)
• 1/2 teaspoon salt (adjust to taste)
• 1 teaspoon lemon juice
• 1 tablespoon chopped cilantro

Method

1. Boiled the potatoes until they are soft and let cool.
2. Peel and chop the potatoes in small pieces.
3. Heat the oil in a frying pan on medium high. Test the heat by adding one cumin seed to the oil. If it cracks right away, the oil is ready.
4. Add the cumin seeds, mustard seeds and asafetida. As the seeds crack, add turmeric, potatoes, green chili, and salt.
5. Stir-fry for a few minutes.
6. Add lemon juice and cilantro.
7. The potatoes should be slightly moist and not very dry.
8. Serve hot.

Variations

Try adding 2 tablespoons of shredded carrots and 1/8 cup of green peas to potato mixture.

Aloo baingan (potato and eggplant) is a great main dish. It’s easy to make and can be served with any bread.

This recipe serves 3 to 4.

Ingredients:

• 1 medium purple eggplant (baingan), un-peeled, cut into 1/2″ cubes
• 2 medium russet potatoes (aloo), peeled and cut into 1/2″ cubes
• 4 medium tomatoes (tamatar) cut into 1/2″ cubes
• 2 tablespoons chopped cilantro (hara dhania)
• 1 tablespoon oil
• Pinch of asafetida (hing)
• 1 teaspoon cumin seed
• 1 chopped green chili adjust to taste
• 1 teaspoon ginger paste (adrek)
• 1 tablespoon coriander powder (dhania powder)
• 1/2 teaspoon turmeric (haldi)
• 1/2 teaspoon paprika (dagi mirch)
• 1 teaspoon salt, adjust to taste
• 2 tablespoons water

Also needed:

• Oil to fry

Method

1. Heat the oil in a frying pan over medium high heat.
2. Frying pan should have at least 1 1/2 inch of oil. To check if the oil is ready, put one piece of potato in the oil. The potato should sizzle right away. If vegetables are fried in low heat they will be very oily.
3. Fry the potatoes till they are cooked through, turn the potatoes few times while frying. Take out potatoes with a slotted spoon (this allows excess oil to drip back into the frying pan) and place on a paper towel.
4. Test the oil again with a piece of eggplant. Fry the eggplant pieces same way.
5. In a small bowl, mix the shredded ginger, green pepper, coriander powder, paprika, turmeric, and 2 tablespoons of water to make a paste.
6. Heat the 1-tablespoon of oil in a pan. Test the heat by adding one cumin seed to the oil; if seed cracks right away oil is ready.
7. Add cumin seeds and asafetida after seeds crack add the spice mixture and stir-fry for a minute until you see the oil start to separate from the spice mixture.
8. Add chopped tomatoes stir-fry for a minute.
9. Add fried potatoes and eggplant mix it gently, let it simmer for three to four minute on medium low heat.
10. Subji should be not very dry if needed add three to four spoons of water.
11. Turn off the heat and add chopped cilantro mix it well.
12. Left over makes great sandwiches
13. Enjoy!

Aloo Gobi is a delicious main dish made with potatoes, cauliflower, and a great blend of spices. Aloo Gobi can be served with various breads, such as rotis, parathas, and puris.

Serves between 2-4 people.

Ingredients:

• 2 cups of cut cauliflower (cut into small florets)
• 2 medium potatoes (cubed into bite sized pieces)
• 1/2 inch shredded ginger
• 3 teaspoons coriander powder (dhania)
• 1/4 teaspoon turmeric (haldi)
• 1/4 teaspoon cayenne pepper ( lal mirch)
• 3 tablespoons water
• 3 tablespoons oil
• Pinch of Asafetida (Hing)
• 1/2 teaspoon cumin seeds (jeera)
• 2 green chilies, sliced in long pieces
• 2 bay leaves
• 1 teaspoon salt (to taste)
• 1 teaspoon mango powder (amchoor)
• 2 tablespoons of chopped cilantro (green coriander)
• 1/4 cup water as needed

Method:

1. In a small bowl, mix the shredded ginger, coriander powder, cayenne pepper, turmeric, and 3 tablespoons of water to make a paste.
2. Heat the oil in a pan. Test the heat by adding one cummin seed to the oil; if seed crack right away oil is ready.
3. Add hing and cumin seeds to the oil after seeds crack add the bay leaves and green chilies and stir for a few seconds.
4. Next, add the spice paste and stir for a minute until spices start leaving the oil.
5. Add cauliflower, potatoes, 2 tablespoons of water and salt. Mix well. Cover the pan and let it cook on medium heat for about 15 to 20 minutes until the vegetables are tender. Make sure to stir gently every 3 to 4 minutes.
6. Lastly, add the mango powder and fresh cilantro (green coriander). Mix everything and cover for a minute. Adjust the salt to your taste.

Variations:

Add some green peas and/or sliced red bell peppers. The red bell peppers should be added at the end of the recipe as they cook quickly.

Tips:

Making a paste with the spices will prevent the spices from burning.

This is a popular north Indian dish. Potatoes and peas with spicy gravy makes a great main dish.

Recipe will serve 3 to 4.

Ingredients

• 3 medium boiled potatoes
• 3/4 cup frozen green peas
• 2 tablespoons oil
• 1 teaspoon cumin seeds (jeera)
• 1/8 teaspoon asafetida (hing)
• 1 teaspoon ginger paste
• 1 minced green chili
• 2 tablespoons coriander (dhania)
• 1 teaspoon fennel seed powder
• 1/4 teaspoon turmeric
• 1 teaspoon paprika (dagi mirch)
• 1 teaspoon salt adjust to taste
• 1 teaspoon mango powder amchoor
• 1/2 teaspoon garam masala
• 2 medium tomatoes sliced
• About 2 tablespoons chopped cilantro (hara dhania)

Method

1. Peal the potatoes cut them in byte size pieces.
2. In a small bowl mix ginger, green chili, coriander, fennel seed, turmeric, and paprika with ¼ cup of water.
3. 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.
4. Add the cumin seeds, and asafetida, after cumin seeds crack add the spice mix cook until spices start leaving the oil this should take about one minute.
5. Next add green peas and half a cup of water and let it cook until they are tender.
6. Add potatoes and salt mix it well, while mixing mash few pieces of potatoes that will give thickness to gravy.
7. Add about 2 cups of water after it comes to boil lower the heat to medium and let it cook for about five minutes.
8. Add mango powder, garam masala, chopped cilantro, and slice of tomatoes mix it gently after gravy comes to boil turn off the heat and cover the pot. Tomatoes will cook with the steam.
9. Aloo matter is ready to serve.

Aloo matter can be served with any bread or rice.

Enjoy it!

Parathas are whole-wheat Indian flatbread. Parathas can be made plain or stuffed with many different fillings. This recipe uses the most popular filling – Potatoes. Aloo Parathas are perfect for a weekend breakfast or brunch.

Makes 6 Parathas.

Ingredients:

Dough:

• 1 cup whole-wheat flour
• 1/2 cup water (Use more as needed)
• Pinch of salt

Potato Filling

• 2 medium potatoes
• 1/4 teaspoon salt
• 1/2 teaspoon cumin seeds (Jeera)
• 1 chopped green chili
• 2 tablespoons chopped cilantro (green coriander)
• 1/2 teaspoon garam masala (optional)
• 1/2 teaspoon amchoor powder (optional)

Also needed

• 1/4 cup whole-wheat flour for rolling
• Oil to cook

Method:

Dough

1. Mix flour, salt and water together to make soft dough (if the dough is hard add a little more water). I like mixing the dough by hand.
2. Knead the dough for a few minutes on a lightly greased surface to make smooth and pliable dough.
3. Set the dough aside and cover it with a damp cloth. Let the dough rest for at least ten minutes.

Filling

1. Boil 2 medium potatoes with 2 cups of water. After the water comes to a boil, reduce the heat to medium. Let the potatoes cook until they are tender.
2. Once tender, remove them from the water and let them cool down. Note: Do not cool the potatoes under running water because the potatoes will become too soft.
3. After the potatoes are cold enough to handle, peel the skin off and mash the potatoes.
4. Mix green chilies, cilantro, cumin seeds and salt to the mashed potatoes.

Making paratha

1. Divide the dough and potato mixture into 6 equal parts. The potato balls should be about 1 1/2 times larger than the dough balls.
2. Roll the dough into 3 inch diameter circles. Place the potato balls in the center. Seal by pulling the edges of the rolled dough together to
3. make a ball. Proceed to make all six balls.
4. Let them settle for 3 to 4 minutes before rolling them.
5. Heat the skillet on medium high. Note: An iron skillet works best. To check if the skillet is hot enough, sprinkle a couple of drops of water
6. on it. If the water sizzles right away, the skillet is ready.
7. To make it easier to roll the balls, first roll them in dry whole-wheat flour.
8. Lightly press the ball on the sealed side and keep it on the topside when rolling. Roll the ball light handed in to 6-inch circles. Whenever the dough sticks to the rolling pin or rolling surface, lightly sprinkle dry whole-wheat flour on both sides of the semi-rolled paratha.
9. Place the paratha over the skillet. After a few seconds you will see the
10. paratha change color and puff in different places.
11. Then flip the paratha over. You should see some golden-brown spots on the topside. After a few seconds, spread 1 teaspoon of oil on the paratha. Again, flip the paratha and lightly press the puffed areas with a spatula.
12. Flip again and press with the spatula making sure the paratha is golden-brown on both sides.
13. Cool the parathas on a wire rack so they don’t get soggy.
14. Parathas can be kept outside for up to 2 days wrapped in aluminum foil or in a covered container. For later use, parathas can be refrigerated for 5-6 days or freezed (wrapped in aluminum foil) for a month. Re-heat on a skillet or toaster oven.

Variations

Try substituting chopped cilantro with a 1/4 cup of finely chopped mint leaves. You can use a variety of herbs in this recipe. Make sure to remove
all excess water when adding your choice of fresh herbs.

Serving Suggestions

1. Parathas can be served with tomato chutney, plain yogurt, any gravy subji, or spicy pickle.
2. Make it like a Mexican Quesadilla by topping it with cheese and sliced tomatoes, then folding it in half.

Apple Jalebis can be best described as apple wafers dipped in the flavorful sugar syrup. This is a modified version of Jalebis. They taste best when served hot.

Recipe will make about 16.

Ingredients:

• 2 apples peeled and sliced them in thin rings
• 3/4  cup all purpose flour (plain flour, maida)
• 1/2  teaspoon dry yeast
• 1/2  teaspoon sugar
• 1 tablespoon oil
• Oil to fry

For Syrup:

• 1 1/4 cup sugar
• 1 cup water
• 1/4 teaspoon lemon juice
• 1/4  teaspoon cardamom powder

For Garnish:

• 1 tablespoon blenched and sliced pistachios

Method:

Batter:

1. Dissolve the yeast and sugar in ¼ cup warm water, and let it sit for about 5 minutes.
2. Mix the flour and oil together.
3. Add the yeast solution to the flour and mix. Make a smooth batter. Add water as needed. Consistency should be like pancake mix.
4. Set the batter aside and let it sit in a warm place for half hour.
5. Make sure the batter is fermented, but do not over ferment. After fermenting batter will be little lacy.

Syrup:

Boil the sugar and water together. Add the lemon juice, and cardamom boil for about 8 minutes until syrup is about ½ thread. Lemon juice keeps the mixture from crystallizing

Making the jalebis:

1. Heat the oil in a frying pan about 1 inch deep. To check if the oil is ready, put one drop of batter in the oil. The batter should sizzle and come up without changing in color right away.
2. Dip the apple slices into the batter one at a time, making sure the slice is covered with the batter. Then, slowly drop the slices into the frying pan.
3. Fry the jalebi in small batches. The jalebi will take about 4 to 5 minutes to cook.
4. Turn them occasionally. Fry the jalebi until both sides are golden-brown.
5. Transfer them into the warm syrup.
6. Let jalebi soak in the hot syrup for a few seconds and take out over wire rack so excess syrup can be dripped from jalebi.
7. Garnish with sliced pistachios.
8. Serve hot.

Variations:

Try sprinkling cinnamon powder or drizzle melted chocolate over the Jalebis for a creative touch.

Click here to view the embedded video.

Recipe serves 4.

Ingredients:

• 1 bunch of asparagus, approx. 1 pound
• 2 tablespoons olive oil
• 1 teaspoon cumin seed (jeera)
• 1 tablespoon minced ginger
• 2 teaspoon lemon juice
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

Method:

1. Holding the stalk at both ends, bend gently until it breaks on its own.  Discard the hard portion of the stalk. 
2. Cut the remaining asparagus spears diagonally into 2 inch pieces.
3.  Bring oil to medium heat in a large frying pan that can hold all the asparagus. 
4. Add cumin seeds and wait till they crack. Then add asparagus, ginger, lemon juice, salt and black pepper.
5. Stir-fry for about 4 to 5 minutes until asparagus are tender but still crunch.
6. Serve hot or at room temperature.

Serving Options:

1. Sprinkle shredded Parmesan cheese on cooked asparagus, just prior to serving. If the asparagus is warm enough, the cheese will melt and be delious.

2.  Add 1 tablespoon sliced almonds half way through cooking the asparagus (step 5 of Method).  This will make a beautiful presentation and taste great.

Baingan Bharta is mashed eggplant cooked with spiced tomato very flavorful dish. Traditionally bharta is made with charcoal roasted eggplant but I have adopted it to the modern kitchen. This is a very popular dish in Punjab usually served with roti.

Recipe will serve 2 to 3.

Ingredients:

• 1 Eggplant (should be big and fat)
• 2 medium size tomatoes
• 1/2 cup green chopped red bell pepper (capsicum)
• 1 green chili
• 1/4  inch piece of ginger
• 3 tablespoons oil
• Pinch of asafetida
• 1 teaspoon cumin
• 1 teaspoon coriander powder
• 1/2  teaspoon turmeric
• 1/2  teaspoon red chili
• 1 teaspoon sat adjust to taste
• 1/4 teaspoon garam masala
• 2 tablespoon chopped cilantro to garnish

Method:

1. Cook the whole eggplant (put it on a microwave safe dish) in microwave for 8 to 10 minutes until it is tender. If you are using an oven, preheat the oven at 400 degrees F and bake it for about 45 minutes turning the sides every fifteen minutes. Be sure to first put the eggplant in an oven safe shallow bowl or a cookie sheet.
2. Let it cool and peel off the skin then chop the eggplant in small pieces and keep aside.
3. Blend the tomatoes, ginger and green chili.
4. Heat the oil in a saucepan on medium high and stir fry the bell pepper for about a minute. Take out the bell pepper from pan and keep aside.
5. Use the same saucepan with remaining oil heat the oil little more. Test the heat by adding one cumin seed to the oil; if it cracks right away it is ready. Add asafetida and cumin seed.
6. After cumin seeds crack, add tomato puree, coriander powder, turmeric, red chili, and salt and let it cook for a few minutes until tomato puree has started leaving the oil.
7. Add eggplant let it cook on medium heat keep stirring the eggplant and mashing the eggplant as it cooks.
8. Cook for about 8 to 10 minutes.
9. Add bell pepper, fresh cilantro, and garam masala to the eggplant and mix it gently.
10. Bharta is ready serve hot with rotis, parathas, or naan. Enjoy!

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.