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.

Motimommy's Daal

My only living grandparent (grandmother) now takes turns living with her 4 kids, so that means all her grandkids only get 3-4 months out of the year with her. And when we have her, the one thing we all crave for is her Daal. So when she comes to our house in California, we kick our mom out of the kitchen ....especially when we are gearing up for a full Daal, Bath, Shak Rotli Dinner! 

And my family should be relieved to know, I finally have a Recipe for the most a-mazing daal ever!!!! Check it out and see for yourselves!

Serves: 6 people

Ingredients:
Toor Daal, pressured cooked
Salt
Turmeric (Haldar)
Fenugreek Seeds (Methi Seeds)
Cooking Oil
Asofetida (Hing)
Mustard Seeds (Rye)
Dry Red Chili
Red Chili Powder (Marchu)
Limbdo Leaves
Lemon or Kokum (Kokum found at Indian Stores)
Cumin/Coriander Powder (Dhana/Jeeru)
Grated Ginger (Adu)
Jaggery (Gaud)
Chopped Cilantro as Garnish (Dhana) - Optional
Methiya No Masalo (Spice found in Indian Stores) - Optional

Preparation:
1. Pressure cook Toor Daal for 6-7 people. Add 2 small chopped tomatoes to the pressure cooker.
2. Once cooked, blend the daal with a hand blender for smoother consistency.
3. Add salt to taste. Add water to the Daal so that it is a little more watery than the final consistency you want. As you are cooking and adding spices on low heat, the Daal will become thicker from water boiling off. 
4. Add 1/4 tsp turmeric powder and 1/2 tsp of methi seeds.
5. Vaghar (Temper in cooking oil separately): Asofetida, mustard seeds, one dry red chili, 1/4 tsp red chili powder and 4-5 limbdo leaves. 
6. Add this Vaghar to the daal. Adding red chili powder to the vaghaar brings out the color in the daal.
7. Add juice of one lemon. You can alternatively put Kokum (Proportion would be one kokum/person). I have put Kokum in daal in replacement of lemon and the flavors don't quite turn out the same. If this happens to you as well, feel free to add in juice of lemon, to taste. 
8. Add Cumin/Coriander powder (at least 3 tsp, may require more per taste)
9. Add 3 tsp Jaggery (Gaud)
10. Add 2-3 tbsp Methiya Masalo
11. Allow the Daal to simmer for at least 10-15 minutes and you will see the color changing. Turn it off once you achieve the consistency you want. I will often let my Daal simmer for 30-40 minutes if I have time because that's when the yummy flavors really come together! 

Top with chopped Cilantro, taste your first spoonful and feel those tastebuds going crazy inside your mouth. Yum-my!! 

Tindora Nu Shak (Ivy Gourd Cury)

Serves: 3-4

Ingredients:
Cooking Oil
Turmeric (Haldar)
Asofetida (Hing)
Mustard Seeds (Rye)
Ivy Gourd (Tindora), thinly sliced and washed (I cut each into 6 smaller pieces)
Cumin/Coriander Powder (Dhana/Jeeru Powder)
Red Chili Powder (Laal Marchu)
Salt, to taste

Preparation:
1. Warm some oil in a pan. Add mustard seeds once warm and cover until the seeds are popping.
2. Once mustard seeds are popping, add a pinch of turmeric and asofetida. Add salt to taste.
3. Now add the Tindora. Cover it and keep on low-medium heat. Stir frequently. When you open the cover to stir the vegetable, you will notice that there is steam. If so, turn the heat down to a minimum and allow the vegetables to cook for approximately 10-15 minutes over low heat. 
4. Once the Tindora are tender, add cumin/coriander powder and red chili powder. Now allow them to cook a little bit further without covering the pan (1-2 minutes).
5. You can continue to cook the Tindora for longer if you like them very soft. Alternatively, you can choose to remove them from the heat earlier than what is suggested here if you choose to have them slightly crunchy.

This is one of my favorite dishes, let me know what you think!

Veggie Enchiladas

Serves: 3

Ingredients:
12 corn tortillas, minimal ingredients and preservative free
Mexican Blend Cheese
Homemade Black Beans
Homemade Jalapeños
 1 can of La Victoria Enchilada Sauce
1 Green, Yellow or Red Bellpepper, finely diced
1 Small Squash, finely diced
1/2 large Yellow Onion, finely diced
5-6 Button Mushrooms, finely diced
Frozen Roasted Corn
Salt, to taste
Black Pepper, to taste
Salsa
Sour Cream
Homemade Guacamole

Preparation:
1. Prepare the vegetable mixture as follows - warm cooking oil in an iron skillet. When warm, add onions. Let the onions cook for 1 minute, then add squash, Bellpepper, Frozen Corn and mushrooms. Allow them to cook until the are soft, yet slightly crunchy. Add salt and black pepper to taste.

 2. Do not prepare the enchiladas until you are ready to eat, otherwise the Enchilada sauce will become dry.

 3. Place a layer of enchilada sauce on the bottom of the baking pan.

4. When ready, warm the oven to 350 degrees. Place some oil on a pan and warm one tortilla at a time until soft. Transfer the tortilla onto a plate. Add a small amount of cheese, beans and the vegetable mixture. Roll the tortilla closed and place in the baking pan. Repeat this with all 12 tortillas, or however many will fit in the baking tray.

 5. Place enchilada sauce over all the rolled tortillas until they are completely covered with sauce, do not leave any area uncovered or it will get too dry.

 6. Top with cheese and any remaining veggie mixture and/or beans. 

7. Bake at 350 temperature for 15-20 minutes. Serve warm with guacamole, beans, salsa and sour cream!

Homemade Yogurt

You will stop buying yogurt from the store once you realize how easy it is to make your own at home! This can be done through the commercials of any 1/2 hour TV Show, it's that simple. And there is nothing better than food made by your own hands, with your love and good thoughts!! It helps that you will also know exactly what went into this food, and they are all words you can actually say and easily articulate ;)

Ingredients: 1 Tbsp Previous Homemade Yogurt (Or Store-bought)
Milk (preferably Organic, Pasteurized, Grass-Fed, Delivered in a Glass Bottle) How much milk to use is up to you. It depends on how much you want to make to last you approximately 1 week.

Preparation: Warm Milk in a pot over medium heat until just boiling. You will see it starting to froth on the outer rim of the pot. Once you reach this point, turn the heat off and allow the milk to cool. When you are able to place your pinki in the milk and keep it there for 4-5 seconds, you have the milk at the correct temperature and ready to transfer. First remove the cream from the milk and then transfer it into the bowl that it will stay in for the week. Once transferred, add the tablespoon of yogurt to the milk. Do not stir. Place the whole bowl in a warm area (microwave/oven) for 5-6 hours, covered. Remove and refrigerate. Enjoy!

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!

Bataka Pauva (Seasoned Rice Flakes Breakfast)

Serves: 3

Ingredients:

Approx 2 Cups Pauva (rice flakes) (washed/drained)

½ Yellow Onion, finely chopped 

1.5 Serrano Pepper – shredded

½ Cup Corn

Turmeric

Asofetida (pinch)

Salt, to taste

Canola or Olive Oil (Enough to cover the onions)

Mustard Seeds (Rye)

Cilantro, chopped (Dhana, chopped)

Frozen Corn 

Potatoes, cubed and pre-cooked (optional)

1/2 - 1 Lemon, to taste

Method:
1. Your first step is to wash/drain the rice flakes. Put the rice flakes in a strainer, run cold water over it until they are all soaked. Then immediately remove from the water and place on the side. 
2. Now on the stovetop - put some cooking oil in a pan like you see below. 
3. When warm, add Asofetida, Mustard seeds and Diced Onions. Now add in some frozen corn if you choose. Cover and allow to cook on low heat. 
3b. Into the Rice Flakes, add Turmeric, Shredded Green Chili, Juice of Lemon and a pinch of Cumin/Coriander Powder to the washed rice flakes and mix.
4. Once the onions are translucent and soft, add the washed rice flakes. Mix in the pomegranate and corn. 
5. Add finely chopped cilantro. 

You are ready to serve and enjoy this yummy breakfast item! Don't forget to garnish with chopped cilantro. I like this dish with some warm chai!!!