Warm Black Bean Salsa

"Necessity is the mother of invention:" is true in this case. This weekend I ran out of vegetables and had no idea what to cook. Grabbed whatever I had and came out with this idea. It turned out great. Used as a stuffing along with Taco Spiced cheesy potatoes for my lazy Saturday Tacos!

1 Can Black Bean
1/2 Cup Frozen Corn
1/2 Cup Chopped Onion
1 Tomato Cut into Pieces
1 Tbsp Chopped Garlic
2-3 Pickled Jalapeno Slices (Finely Chopped)
2 Tbsp Olive Oil
1 Tbsp Lemon Juice
Salt and Pepper
Cilantro

• Drain and rinse the bean
• Heat the Oil in a pan
• Add Garlic and saute for 30 seconds
• Add Onion and cook for 2-3 minutes
• Add Corn and Jalapeno
• Add Tomato followed by Beans
• Season with Salt and Pepper
• Cook for about 3-4 minutes
• Add Lemon Juice and Cilantro

Gujarati Dal (Lentil Soup - Sweet)

I remember whenever my mom used to fry this Dal, the aroma used to drag me to the kitchen.


Tuar Dal


1/2 cup Tuar Dal (Yellow Lentils/Split peas)
4 Cup Water
3 Tb Sp. Sugar
Salt per taste
1 Tsp Finely Chopped ginger Root
1 Tsp Finely Chopped Green Chili
1/4 Cup Tomato
2 Tbsp Lemon/Lime Juice
1 Tsp Turmeric Powder
1 Tsp  Cumin/Coriander Powder
4-5 Curry Leaves(Optional)

2 Tbsp Oil
1 Tsp. Mustard Seeds
1 Tsp Cumin Seeds
1/2 Tsp Methi Seeds (Fenugreek Seeds)
2-3 Cloves (Optional)
1 Dry Red Chili (Optional)
2 Bay Leaves (Optional)

1/2 Tsp Garam Masala
Cilantro For Garnishing

• Cook the Dal in the water until it is soft (I use 3-4 whistles in the pressure cooker)
• Blend the Dal and add more water if you prefer thin Dal.
• Add Salt, Sugar, Turmeric, Chopped Ginger-Pepper, Coriander-Cumin Powder, Tomatoes
• Boil for 5 minutes
• On the other stove in a small pan heat the oil
• Add Mustard and Cumin seeds, let the seeds crackle.
• Add Cloves, Dry Red Chili, Bay Leaves and Fenugreek Seeds.
• Turn off the hit and add the oil into boiling Dal.
• After 5 minutes turn off the heat. Add Lemon Juice and Garam Masala
• Mix well and Garnish with Cilantro. Enjoy while it is warm

Acorn Squash (Indian style sabji)

Masala Acorn Squash

1 Medium Acorn Squash
2-3 Tb Sp Oil
Mustard and Cumin seeds (about 1 Tsp)
1 Tsp Turmeric Powder
1 Tb Sp Chili Powder (Paprika)
1 Tsp Cumin - Coriander Powder
1/2 Cup Water
2 Tb Sp Salt

• Cut the Acorn Squash into small pieces (I did not remove the skin, you can remove the skin if you prefer that way)
• Heat the oil and add Mustard and Cumin seeds
• Add Squash
• Mix well and let it cook in oil for a minute
• Add all spices and mix well
• add water and cover the pan
• cook until it is done

Mix Vegetable Khichdi (Girnari Khichdi or Ram Khichdi)

This is the comfort food I love to eat any time. It is quick and very healthy. It goes well with Kadhi or Yogurt/Buttermilk. I love it with yogurt and papad.

1/2 cup rice
1/2 cup split mung beans ( You can also use any split beans i.e. Split Gram, I also add lentils you find at Walmart)
1 Green Pepper (Any hot pepper will work)
Ginger
2-3 Tbsp Oil
1/2 Tsp Mustard Seeds
1/2 Tsp Cumin Seeds
1 to 2  Tb Sp. paprika

1 Tbsp Turmeric
2 Cups chopped vegetables -   (Generally  I use half Onion, 1 Potato, 1/2 cup Peas, 1 small Eggplant, 1 Tomato, 1/2 cup Cauliflower or Broccoli  florets, 1 or 2 Carrots. You can use any vegetables you have )
salt
water

Garnishing:
2 Green Onions
Cilantro

• Heat Oil and Add Mustard/Cumin seeds, let it crackle.
• Add chopped onions followed by all other vegetables
• Add all the spices
• Mix it well, add 2 cups of water
• Wash Rice and Dals and mix into vegetables
• Let it cook until everything is cooked perfectly
• Garnish with finely chopped green onion and cilantro
• You can also top it with little bit ghee or butter.

Pulav

Pulav

Takes about 20 minutes
1 Cup Rice (Basmati or Long Grain Rice)
1 Tb Sp. Butter
2-3 Whole Cloves
3-4 Black Pepper
2 Medium Size Carrots
1/2 Cup Green Peas (Frozen or Fresh)
1 Tsp Cumin Seeds
5-6 Curry Leaves (Optional)
1/2 Inch Ginger Piece
1 Small Green Pepper (Finely Chopped)
Salt
Chopped Cilantro for Garnishing
2 Tbsp Lemon Juice

• Wash the rice and soak in warm water for 10 minutes
• Finely chop the Carrots, Ginger and  Green Pepper
• In a fry pan heat the butter and add Cumin seeds, Cloves, Black Pepper and Curry Leaves, wait for 20-30 seconds until the cloves pop up.
• Add Chopped Carrots and the Peas, mix well and let it cook for 2 minutes
• Add Ginger, Green Pepper and Salt (You can also add a Table Spoon of coriander powder to add flavour)
• Remove water from rice and add into the pan
• Mix well and add water
• Cover the pan and let it cook until the rice is cooked ( Rice should not be sticky, so add required amount of water only.)
• add Lemon Juice and garnish with cilantro

Bharela Marcha (Stuffed Jalepeno peppers)

Jalapeno Peppers 4-5

Besan half cup

Salt 

Cumin-coriander powder 

1 Tsp Turmeric Powder

1/4 cup jaggery (ગોળ)

A pinch of cumin seeds

Oil 2 tsp ( to fry the peppers)

Oil 1 tsp (for stuffing)

Lemon Juice - 1 Tablespoon ( Optional)

Roast besan in a pan, let it cool down.

Add salt, turmeric, jaggery, cumin-coriander powder, oil and lemon juice.

Wash the peppers, cut from one side and remove the seeds. Fill the stuffing.

Heat oil in kadai, add cumin seeds and the stuffed peppers. Cook for 5-10 minutes on medium flame. Turn back the side of the peppers to cook through-out. Serve hot with roti and sabji.

Spicy Butternut Squash

1 medium sized Butternut Squash

1 small tomato

1/2 inch ginger cut into small slices

1/2 Tsp Mustard Seeds

1/2 Tsp Cumin Seeds

1 Tsp Turmeric Powder

2 Tsp Paprika

1 Tsp Salt

1/2 Tsp Sugar (optional)

Cilantro for garnishing

1 Tbsp Lemon Juice

2-3 Tbsp Oil

• Wash and peel the squash. Cut into medium size pieces. Heat oil in a pan.
• Add mustard seeds and cumin seeds.Wait for 30 seconds, let the mustard seeds crackle.
• Add Squash and ginger. Cook for a minute, add turmeric powder, salt, sugar and paprika.
• Mix well, add 1/2 cup of water and let it simmer on medium flame. When squash is tender, remove form flame.
• Add Lemon Juice, mix well. Garnish with Cilantro. Serve hot with Nan/paratha/roti.