Bhinda Nu Shak (Okra Curry)

Serves:

Ingredients:
Okra (Bhinda)
Cooking Oil
Methi Seeds 
Asofetida (Hing)
Turmeric (Haldar)
Salt, to taste
Cumin/Coriander (Dhana/Jeeru)
Red Chili Powder (Laal Marchu)

Preparation:
1. First and foremost, wash the whole Okra with the damp washcloth/towel. Don't rinse them under water or else they will just become more sticky.
2. Warm oil in a pan and add methi once warm.
3. When the methi is browned slightly (golden), then add the Asofetida and Turmeric.
4. Now add the Bhinda and cover the pan. If the Bhinda are sticking too much to the pan, you can add some more oil. Don't add salt yet or the Bhinda will become too sticky.
5. Cover and allow it to cook on low heat. Stir frequently.
6. Once the Bhinda are tender, add the salt.
7. Add Red Chili Powder and Cumin/Coriander Powder.

Black Eyed Peas (Chodi)

Serves 5-6
Ingredients:
4 cups black-eyed peas (Chodi)
4 cups water
Oil Saute (Vaghaar): 1-2 tbsp oil, Mustard Seeds (rye), Dry Roasted Red Pepper, 6-7 Curry Leaves (Limbdo), pinch of Asafetida (Hing).
Turmeric (Haldar)
Coriander-Cumin Powder (Dhana Jeeru)
Red Chili Powder (Marchu)
Salt, to taste
Jaggery (Gaud) - optional

Preparation:
1. Pressure cook the beans in a pressure cooker with the given amount of water. It's okay if there is a little more water (you can either boil it off when cooking for a thicker consistency, or keep it if you want this dish more soupy). I add a little bit of salt into the pressure cooker. There is no given amount of time or number of whistles - it all depends on the size of the pressure cooker and type of bean, gas, etc. What I have learned is... to turn off the cooker when I start "smelling" the bean. If this doesn't work, start with 3-4 whistles for this dish. Then you can open it and check, and re-start for another 1-2 whistles until you learn your own technique.

2. Once the beans are done, add the Vaghar and the spices to taste. Then I add some water to the whole pot and let it simmer until it achieves the consistency I want. Usually, the longer you let it simmer the better it will taste!
3. If you have a sweet tooth add some jaggery. My husband doesn't like it sweet, but I have a HUGE sweet tooth so I make it without the jaggery, and then crumble some on top of my dish right before I'm about to eat. The other alternative is to add the gaud and not tell them (yes...I do that shhh!)

Serve with Indian Flatbread (Bhakri) and/or Rice.

Neesh's Eggless Breakfast Burrito

Serves: 3

Ingredients:

1 Package of Firm Tofu

Medium Size Whole Wheat tortilla: Try to buy the whole wheat tortilla with minimal ingredients. (You can typically find these at stores such as Jimbos, Mother's Market and Whole Foods) . 

Salsa

4 cheese blend

Sour Cream

1/2 teaspoon Turmeric (Haldhar)
Chopped Garlic 

Salt, to taste

Pepper, to taste

Lemon Juice, to taste

1/2 bunch Cilantro, chopped

1 Serrano pepper, finely chopped or Jalapeno Pepper, finely chopped

Cooking Oil

Preparation:

1. Drain water from tofu package. Place tofu block between 2 towels and squeeze together to remove as much water as possible. This will allow the tofu to obtain the optimal consistency and texture. 
2. Cut the tofu into small squares
3. Warm the oil in pan and add turmeric.  P
4. Saute chopped Jalapeno & Garlic
5. Place cut tofu into hot oil and saute as well.
6. Add salt/pepper and saute until slightly browned.  Now mix in juice of lemon & some chopped cilantro. Turn off the gas. 
7. Warm a tortilla in a separate pan (on low heat!) and add cheese.  Once the cheese has melted, place the sautéed tofu on the tortilla.  Top with salsa and sour cream and more cilantro.. 
8. Wrap the tortilla into a burrito. Cook on both sides in the pan until slightly crispy. 
9. Enjoy with some more salsa, sour cream, chalula sauce or whatever you fancy! 

Culinary Medicine Tip:  In this recipe Turmeric is used.  Of course turmeric makes the tofu looks like eggs, but more than that turmeric has many health benefits.  When turmeric is added to the oil it tempers the oil and helps retain the nutrients in the food that oil may normally destroy.  It also decreases the amount of free radicals that are produced by the oil.  Turmeric can also be used to help fight viral infections, wound infections, help with acid reflux and many other medical issues.  Please see our blog post on Turmeric and its benefits. Turmeric is a staple in Indian cooking.

Hungry Toddler

Warm some cooking oil in an iron skillet, add a pinch of turmeric

1

Squeeze in some juice of lemon. Now turn of the gas!

She approves!