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.

Veggie Breakfast Skillet

Serves: 2

Ingredients:
1 Potato, cubed
1 Yam (Sakarya), cubed
10-12 Button Mushrooms, sliced
1/2 Red Bellpepper, roughly chopped
1/2 Yellow Bellpepper, roughly chopped
1 small Zuchinni, chopped
1/2 Green Bellpepper, chopped
Salt, to taste
Freshly Ground Black Pepper, to taste
Oregano, to taste
Ketchup

Preparation:
1. Peel and Boil the potato and yam until you can pierce a fork all the way through easily. Be sure that they do not get too soft!
2. Once the potatoes and yams are boiled, pan-fry them so they are crisp!
2. Separately, warm some cooking oil in an iron skillet. Once warm - add the bellpeppers, zuchinni and mushrooms.
3. When they are cooked and soft, add the boiled potato and yam.
4. Season with salt, pepper and oregano, to taste.
5. Enjoy with Ketchup!

Cucumber Tomato Salad

Many of the meals on this blog are meant to be super simple, such as the one pot lentil meals with roti (Indian Flatbread). A great way to make sure you get your vegetables with dinner is to make a simple side salad. Here's one great option!

Serves: 3-4

Ingredients:

1 Yellow Onion, finely diced

1 Large Cucumber, finely chopped

2-3 Roma Tomatoes, finely chopped

Cumin Powder, to taste

Salt, to taste

Lemon Juice, to taste

Preparation:

Mix all ingredients together, per taste. Enjoy! If you're not sure where to start with the spices, add 1/4 tsp of each. Taste it and keep adding 1/4 tsp until you achieve the taste you want to eat over and over again!

Avocado Mango Sandwich

Serves: 1

Ingredients:
Whole Wheat Bread (Minimal Ingredients, No Preservatives)
1/2 Avocado, thinly sliced
1/2 Mango, thinly sliced
Garlic Chutney (Found at Indian Stores)
Feta Cheese, crumbled
Sliced Cucumber
Sliced Tomatoes

Preparation:
Spread a thin layer of Garlic Chutney on one slice of bread. Layer remaining ingredients on the opposite slice, topping it off with crumbled feta. Serve with soup or salad, or enjoy alone for a quick lunch!

Avocado Cheese Tortilla Snacks

Serves: 1

Ingredients:
2-3 Corn Tortillas (Ingredients should be Corn, Water, Trace of Lime ONLY!)
1 Avocado, cubed
Shredded Monterey Jack Cheese
Tapatilo Sauce
Salt
Pepper
Chipotle Sauce (Optional)

Method:
1. Warm Tortilla on a pan, about 10-15 seconds on each side. Keep heat on low.
2. Place a handful of cheese on the tortilla and let it warm until melted. Now remove the tortilla off the pan and place onto a plate.
3. Add cubed avocado.
4. Season with salt, pepper and tapatilo sauce as desired.

 It's a great healthy snack when things are busy and chaotic!

Yogurt with Nuts, Raisins, Agave, Bananas

Serves: 1

Ingredients
1/2 cup Homemade Yogurt (If unavailable, use any plain yogurt without preservatives)
Agave Syrup, to taste
1 medium-sized Banana, sliced
1/4 cup Chopped Walnuts
1/3 cup Raisins
Optional* Pinch of Kesar/Elaichi (Pinch of Saffron/Cardamom)


Preparation
Combine all the ingredients in a bowl and enjoy! Be sure to only add a pinch of Saffron/Cardamom if using.

Quinoa & Roasted Red Pepper Burgers

Another favorite from the Oprah Magazine. I left out eggs in my recipe and they patties still came out great!

Serves 4 with accompanying dish
Ingredients:
1 cup of quinoa (Cooking: Use 1 cup quinoa, 1.25 cups water. Combine in a pot, let it come to a simmer, then turn heat low)
3 red peppers, chopped
3 small red onions, chopped
salt and black pepper to season
240g of original feta cheese
baby spinach leaves
8 small whole wheat buns
12 cherry tomatoes
6 garlic clove, chopped finely
3 teaspoon of brown sugar
Splash of balsamic vinegar
Olive Oil
Avocado (optional)
Ranch Dressing (optional)

Method
1. Cook the quinoa and set aside.
2. Now preheat the over to 350 degrees on Roast. Place chopped onion & red pepper in an over dish, sprinkle with olive oil and roast until soft.
3. Next, do the same thing with the chopped tomatoes & garlic (which should be topped with a splash of balsamic vinegar and some brown sugar).
4. Once the onions & bellpeppers are soft, mix them with the quinoa and feta cheese. I did not use eggs (which it orginally calls for in this recipe). Instead, I put 3/4 cup of the mix into my Vitamix and processed on the lowest setting until slightly "mushed." Repeat until you have done this for all of the mixture. Add salt and black pepper, to taste. Now you can form them into 8 equally sized patties.
5. Spray an iron skilled with some olive oil. Place the patty on the pan and spray a little bit more olive oil. Cook on the lowest heat setting until brown. Now turn it over and do the same on the other side.
6. You are now ready to put your burger together! Place the burger patty on one side of your whole wheat bun, top with some spinach leaves, the tomato/garlic mixure, some avocado (optional) and some dressing (Ranch or Thousand Island both tasted fantastic!)

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.

Lulya (Indian Pancakes Made of Lentils)

Serves: 5-6
Ingredients:
1 cup White Rice
1/2 cup Toor Daal
1/2 cup Moong Daal
1/2 cup Masoor Daal
1/2 cup Chana Daal
1/2 cup Urad Daal
Ginger, to taste
Salt, to taste
Serrano Pepper, to taste (finely chopped or shredded)

Preparation: 
1. Mix all the daals (lentils) together in a large bowl with enough water to cover them. Allow it to soak overnight.
2. In the morning, grind the daals together in a blender, adding only enough water to allow for smooth blending.
3. Add the salt, serrano pepper and ginger to taste when blending. The consistency of the lentils should be that of a pancake mixture. Allow the mixture to sit (covered) on the countertop if warm outside, or in the oven if cold outside. It should be ready for eating within a couple hours. Be sure not to let it sit out for more than a couple hours otherwise it will go into a fermentation process and rise....that makes a completely different meal!
4. Take out a large pan or iron skillet and warm on low-medium heat. Make sure you allow the pan to warm up enough. If you start cooking the lentil cake prematurely, it will stick to the pan and you'll have a hard time taking it off. Spray olive oil to coat the pan. Now you are ready to spread the lentil mixture onto the coated pan. Allow it to cook through on one side before flipping it to cook on the other side.
5. Serve with yogurt, chundo (a sweet chutney found at Indian Stores) or even alone for a snack.

Culinary Medicine Tip: Lentil's are a great source of protein! They are an essential part of every Indian Household. The lentils used in this recipe are not only high in protein, but high in fiber and low in fat. They're also packed with folate, iron, phosphorus, potassium and fiber.(http://www.mayoclinic.com/health/lentils/AN01640). 

Whole Wheat Pancakes

Serves: 2

Ingredients:

1/2 cup whole wheat flour

3/4 teaspoon baking powder

1/3 cup milk, plus more if necessary

1/4 teaspoon salt

Agave Syrup

4 tablespoons blueberries

Preparation: 

1. Sift together flour and baking powder, set aside. 
2. Mix the milk, salt and artificial sweetener in a bowl. 
3. Stir in flour until just moistened
4. Add blueberries and stir to incorporate.

Preheat a heavy-bottomed skillet over medium heat, and spray with cooking spray. Pour approximately 1/4 cup of the batter into the pan for each pancake. Cook until bubbly, about 1 1/2 minutes on low-medium heat. Turn, and continue cooking until golden brown!


Variation: Instead of blueberries, try adding any combination of cinnamon/pumpkin spice/nutmeg/walnuts/chocolate chips/apples to the batter and the whole family will be smiling with the IHOP style variety offered in mommy's kitchen!

CPK Salad

California Pizza Kitchen is one of the ONLY chain restaurants my husband and I feel like returning to every couple months! Over time, their BBQ Chopped Chicken Salad (minus the Chicken) quickly became my favorite. Here is a quick and easy dinner, especially for these warm summer evenings. It is both satisfying and filling alone, however you could choose to add a cold sandwich or soup alongside it if you please.

Ingredients:
1 Iceberg Lettuce or Romaine Lettuce
1 1/2 cup Black Beans (made by soaking overnight, or in a pressure cooker day of)
3 Roma Tomatoes, chopped
1 bunch Green Onions, chopped
1 Jicama - chopped
A handful of corn (I used frozen corn)
3-4 Avocados - cut into cubes
Monterey Jack Cheese - shredded
Tortilla Strips (found in the grocery store near other salad toppings)
Ranch Dressing
BBQ Dressing (optional)

Preparation:
1. Layer all the ingredients above, in the order listed. It is as simple as that, enjoy!

Vegetarian Chili

Serves: 3-4
Ingredients:

3/4 cup: Kidney beans - cooked (this can be done in a pressure cooker) 3/4 cup: Black Beans - cooked (this can be done in a pressure cooker)
Can also add any other bean of your choice 1/2 cup: Corn 1 carrot, chopped  1 medium yellow onion-chopped, 1 large jalapeno- chopped,
2 roma tomatoes, diced 3 large cloves of garlic- minced 1/2 tbsp: cumin powder 1 tbsp: oregano
1 tsp: parsley Salt, to taste 1 tbsp: Olive Oil
Preparation:
1. In a deep pot, heat the oil and add the onions, jalapenos and garlic. Saute until the onions turn translucent. 
2. Now add the diced tomatoes. 
3. Saute for a bit and now add the rest of the ingredients. 
4. Adjust the seasoning to your taste. 
5. Add enough water to cover all the ingredients + another 2 cups. Let it simmer an hour before serving. 

Serve warm with Rice or Corn Bread, Sour Cream, Cheese and Salsa!