Spinach with Toor Dal

200 grams oily toor dal
1/2 teaspoon ground turmeric

1 tablespoon cooking oil
1 onion, finely sliced
2-3 garlic cloves, minced
1/4 teaspoon mustard seeds
1/4 teaspoon cumin seeds
100 grams spinach, fresh or frozen
1/2 tablespoon gram flour
1 teaspoon tamarind pulp mixed with 125 ml (1/2 cup) warm water
5 green chilies, cut into small pieces
10-12 curry leaves
1 tablespoon melted ghee
2 dried whole red chilies

Rinse the dal thoroughly. Soak for an hour or two. Drain the dal. Combine in pressure cooker with 600 ml (2 1/2 cups) water and turmeric. Cover and cook under pressure for 20 to 25 minutes. Remove from heat and let the pressure drop.

Roast the gram flour in a hot dry frying pan for 30-40 seconds until a nutty aroma arises. Set aside.

Heat the cooking oil in a frying pan with a heavy base. When hot, add the sliced onion and brown on low heat. Throw in the minced garlic, mustard seeds, and cumin seeds. As they crackle, add the spinach and stir fry with a sprinkle of the roasted gram flour and a little water.

Pour spinach mixture over the dal and add the tamarind water, chopped chilies, and the curry leaves. Cook for another 3-4 minutes, constantly stirring with a whisk to blend well. Drizzle the melted ghee over, float the dried whole red chilies on top, and take it off the heat. 

From The Dal Cookbook by Krishna Dutta, with minor changes

Everyday Dal from Gujarat

200 grams toor dal 
1 teaspoon ground turmeric
1 teaspoon chili powder
100 grams sweet potato, peeled and cubed
2 tablespoons ground peanuts (or peanut butter)
1 tablespoon ghee
1/2 teaspoon mustard seed
1/2 teaspoon cumin seed
Thumb-sized piece root ginger, grated
Pinch asafoetida (hing)
10-12 dried fenugreek leaves (methi)
1 tablespoon chopped tomato
50 grams jaggery
1 tablespoon lemon juice
Salt, to taste

Rinse the toor dal. Soak for an hour or two. Drain the dal. Combine in pressure cooker with 700 ml (3 cups) water, turmeric, and chili powder. Cover and cook under pressure for 20 to 25 minutes. Remove from heat and let the pressure drop.

Cook the sweet potato cubes until soft. Mash the sweet potato with the ground peanuts/peanut butter and blend with the cooked dal.

Heat the ghee in a small saucepan and fry the mustard and cumin seeds together. As they begin to splutter, add the grated ginger, asafoetida, and dried fenugreek leaves. When aromatic, swirl into the cooked dal. Cook for a couple of minutes. Stir in the tomato, jaggery, lemon juice, and salt to taste. Cook for a minute more. Serve with rice.

From The Dal Cookbook by Krisha Dutta, with minor changes

Curried Red Lentil Soup with Toasted Coconut

2 tablespoons olive oil, plus more as needed
1 medium onion, finely chopped
1 medium carrot, finely chopped
Kosher salt and black pepper
2 garlic cloves, finely chopped
1 tablespoon grated ginger
1 tablespoon curry powder
1 teaspoon ground turmeric
1 teaspoon ground coriander
1 cup red lentils
5 cups vegetable stock or water
¼ cup unsweetened coconut flakes
Cilantro, scallions and lime wedges, for serving (optional)
 
Heat 2 tablespoons olive oil in a large pot over medium heat. Add the onion and the carrot, and cook until they begin to soften, about 3 to 5 minutes. Season with salt and pepper. Stir in the garlic and ginger, and cook 1 minute more, adding a small drizzle of olive oil and lowering the heat if necessary to make sure they don’t burn. Stir in the curry powder, turmeric and ground coriander and cook for about 30 seconds more until fragrant.
 
Add the lentils and vegetable stock, and bring to a gentle simmer. Cook, stirring occasionally, until the flavors have melded and the lentils are soft and cooked through, about 30 minutes. If you prefer your soup looser, add in ½ to 1 cup more water and cook 1 to 2 minutes longer until heated through.
 
While the soup simmers, heat a medium skillet over low heat. Toast the coconut flakes, stirring frequently, until they are lightly golden and fragrant, about 3 to 5 minutes. Remove from the heat and set aside.
 
Taste the soup and adjust seasonings. Serve in bowls and pass the coconut flakes at the table. If desired, serve with bowls of cilantro, scallions and lime wedges at the table.

Serves 4.

From The New York Times

Spinach and Coconut Dal

For the lentils:
250 grams (9 ounces) toor dal
4 cups water
1 1/4 teaspoons salt
1 teaspoon ground turmeric

For the spinach:
1 tablespoon ghee
1 tablespoon urad dal
1 teaspoon cumin seeds
2 teaspoons coriander seeds
1/2 teaspoon freshly ground black pepper
4 dried red chilies
50 grams (1 3/4 ounces) fresh coconut, roughly chopped
200 grams (7 ounces) fresh spinach
1/3 cup boiling water 

For the tadka:

1 teaspoon ghee

1 teaspoon black mustard seeds

2 dried red chilies

Pinch of asafoetida

Combine the lentils, water, salt, and turmeric in a pan and bring them to the boil.  Reduce the heat, then cover and cook for 40-45 minutes, until the lentils are soft.  (Alternatively, cook in pressure cooker for 25 minutes.)

To cook the spinach, heat the ghee in another pan and add the urad dal.  Cook for 2 minutes on a low heat until slightly golden, then add the cumin seeds, coriander seeds, black pepper, dried red chilies, and chopped coconut.  Let it all sizzle for a minute.

Add the spinach and boiling water.  Cover and cook on a low heat for 2 minutes, until the spinach has wilted.  Transfer the mixture to a blender and puree.

Tip the puree into the pan of cooked lentils and return to the boil.

For the tadka, heat the ghee in a small pan.  Add the mustard seeds, dried red chilies, and asafoetida and let them sizzle for a minute.  Stir this mixture into the lentils and serve.  

Refrigerate in an airtight container for 2-3 days.  Reheat well before serving.

Serves 4.

From Chetna's Healthy Indian Vegetarian by Chetna Makan

Winter Pulau with Beetroot and Cauliflower

300 grams basmati rice
2 1/2 teaspoons garam masala
Canola oil
Salt
600 grams cauliflower (half a big one), broken into bite-size florets
400 grams raw beetroot, peeled and cut into half-inch cubes
300 grams rutabaga (half a small one), or substitute parsnips or carrots, peeled and cut into half-inch cubes
1 1/4 cups coconut milk
6 cloves of garlic, peeled and roughly chopped
3/4-inch piece of ginger, peeled and roughly chopped
1 green chilli
1 teaspoon ground turmeric
1 large onion, finely sliced
2 handfuls of pomegranate seeds, to top (optional)

Preheat the oven to 425°F.  Wash the rice in a few changes of cold water until the water runs clear, then leave to soak in cold water.
 
In a large bowl, mix the garam masala, 5 tablespoons oil, and 3/4 teaspoon of salt.  Add the vegetables to the bowl and toss to coat.  Spread the vegetables in a single layer on two baking sheets.  Roast for 25 to 30 minutes, until tender and caramelized in places.
 
While the vegetables are cooking, make the sauce for the rice.  Put the coconut milk into a blender with the garlic, ginger, chilli, turmeric and 3/4 teaspoon of salt, then blend until smooth.
 
In a large pan with a tight-fitting lid, heat 2 tablespoons of oil on a medium heat.  Fry the onion for 10 minutes, then add the coconut sauce and cook for 8 minutes, stirring frequently.  Add the drained rice with 1 3/4 cups of freshly boiled water, and bring to the boil.  Put on the lid, turn the heat down to a whisper and cook for 20 minutes, until the rice is cooked through.  Take off the heat, fold through the vegetables, pop the lid back on and leave to steam for 10 minutes.  Sprinkle with the pomegranate seeds, if using.
 
Serves 4.
 
From East by Meera Sodha

Beet and Cucumber Raita

2 medium beets
1/2 teaspoon kosher salt
2 cups full-fat yogurt
2 small cucumbers, peeled and cubed
8 fresh mint leaves (optional)

Steam beets in Instant Pot (or pressure cooker):
Pour 1 cup of water into the pot of the Instant Pot and place the trivet in the pot.  Place the beets on the trivet.  

Secure the lid and set the pressure cooker to release to sealed position.  Cook on high pressure for 15 minutes.  Let the pressure release naturally; this will take about 10 minutes.  Open the Instant Pot and, carefully, transfer the beets to a plate or cutting board.  Let cool.  When cool enough to handle, peel the beets and cut into 1/2-inch cubes.

Make the raita:
In a medium bowl, whisk together yogurt and salt.  Stir in cucumber.

Add the beets to the raita, stir to combine, and  garnish with the mint.  Store in an airtight container in the refrigerator for up to 3 days - serve chilled.

Serves 4.

From Ministry of Curry blog

Gardeners' Pulau

300 grams (10.5 ounces) basmati rice
450 ml (about 2 cups) vegetable stock
2 tablespoons vegetable oil
1 teaspoon cumin seeds
1 cinnamon stick (about 4 cm/1.5 inch)
2 large onions, finely sliced
3 cm (1.2 inch) ginger, peeled and grated
4 cloves of garlic, crushed
2 green chilies, finely sliced
400 grams (14 ounces) broccoli florets
200 grams (7 ounces) zucchini, sliced
400 grams (14 ounces) peas, fresh or defrosted
1 teaspoon ground black pepper
1 1/2 teaspoons salt, or to taste
10 grams fresh dill
10 grams fresh mint leaves
Lemon wedges, to serve

Wash the rice in a few changes of cold water until the water runs clear, then leave to soak for 20 minutes, or in warm water for 10 minutes if you can't wait that long.  

When the rice has soaked, heat the vegetable stock in a deep lidded saucepan.  Drain the rice, then add to the stock and bring to boil.  Cook for 2 minutes, then cover with the lid, turn the heat down, and simmer for 10 minutes.  Turn the heat off and leave to rest and steam.

Put the oil into a large lidded pan over medium heat and, when hot, add the cumin seeds and cinnamon stick.  Leave to sizzle until fragrant, then add the onions.  Cook for 6 to 8 minutes, until the onions are translucent and softening but not yet colored, then add the ginger, garlic, and green chilies, and cook for another 5 minutes, stirring occasionally. 

Add the broccoli florets to the pan, stir to mix, then add 5 tablespoons of water and cover immediately so the broccoli can steam through.  After 2 minutes, add the zucchini and a few more tablespoons water, and after another couple of minutes, add the peas, black pepper, and salt.  Cook for another minute or two, then take the mixture off the heat and fold in the rice.  Break the clumps of rice delicately with your hands if necessary.

Once the greens and rice are mixed, check the salt, then transfer to a serving dish.  Tear up the herbs and sprinkle over.  Serve with wedges of lemon and yogurt or a raita.

Serves 4 to 6 as a main course.

From Fresh India by Meera Sodha, with minor change

Beetroot Shami Kebabs

550 grams raw beetroot
225 grams soft paneer, preferably homemade
2 tablespoons lemon juice
1 1/2 inches ginger, peeled and grated
3 cloves garlic, minced
2 green chillies, finely chopped
1 teaspoon garam masala
1 1/2 teaspoons salt
4 tablespoons chickpea flour/besan
30 grams fresh coriander, finely sliced
1 medium egg, or egg substitute (such as 2 tablespoons arrowroot mixed with 2 tablespoons water), or omit

Canola oil

Trim the tops and tails from the beetroot, place in a pan of cold water on a medium heat, bring to a boil and cook until tender and a knife slides easily through them.  Depending on their size, this could take from 40 minutes to 1 hour.  Drain and leave to cool, then slip the skins off using your fingers or the back of a knife (wear rubber gloves if you don't fancy having pink hands).  Mash the beets as finely as you can.

Pop the beetroot mash into a frying pan over medium heat and stir-fry for about 5 minutes.  Crumble the paneer into the beetroot, add the lemon juice, ginger, garlic, green chillies, garam masala and salt, and stir for another couple of minutes.  Take the pan off the heat, add the chickpea flour and coriander, and mix really well.  Leave the mixture to cool down, then add the egg and mix thoroughly.  

Lay a sheet of greaseproof paper or foil on a flat surface.  Take an egg-sized bit of the mixture, roll it into a ball, then flatten it into a patty around 2 or 2 1/2 inches in diameter.  Place on the foil and repeat with the rest of the mixture, to make about 18 kebabs in total.

Put a teaspoon of oil into a non-stick frying pan on a high heat.  When hot, add 4 kebabs and fry for around 1 1/2 minutes on one side.  Turn and fry for another 1 1/2 minutes or until crispy.  Repeat with the rest, then transfer to a serving plate.  

Makes 18, serves 6.

From Fresh India by Meera Sodha, with very minor change

Note: Can be served with raita, or with tamarind chutney. 

Indian Coconut Butter Cauliflower

1 large head cauliflower, cut into florets

2 1/3 cups canned full-fat coconut milk, divided

4 cloves garlic, minced or grated, divided

2 inches fresh ginger, grated, divided

Kosher salt and black pepper

2 tablespoons vegetable oil

1/2 yellow onion, chopped

1 tablespoon garam masala

2 teaspoons yellow curry powder

1/2 teaspoon turmeric

1 teaspoon cayenne pepper, more or less to taste

1 can (6 ounces) tomato paste

2 tablespoons coconut oil

1/4 cup fresh cilantro, roughly chopped

Heat the broiler to high.  Line a baking sheet with parchment paper.

In a large bowl, combine the cauliflower, 1/3 cup coconut milk, 2 cloves chopped garlic, 1 tablespoon grated ginger, and a pinch of salt.  Let sit 10 minutes to "marinate."  Spread the cauliflower in an even layer on the prepared baking sheet. Transfer to the oven and broil for 3-4 minutes, until the cauliflower is just beginning to char on the edges.

Meanwhile, heat the olive oil in a large skillet over medium heat.  Add the onion and cook 5 minutes or until fragrant.  Add the remaining garlic and ginger, cooking another 5 minutes.  Stir in the garam masala, curry powder, turmeric, and cayenne, and cook until fragrant, about 1 minute.

Add the tomato paste and remaining 2 cups coconut milk.  Stir to combine, bring the sauce to a boil, cook 5 minutes or until the sauce thickens slightly.  Stir in coconut oil.  If the sauce seems thick, thin with additional coconut milk or water.  

Add the cauliflower and any juices on the pan and cook, stirring occasionally, until the sauce thickens slightly, about 5 minutes. Remove from the heat and stir in the cilantro. Season with salt and pepper.

Serves 4.

From Half Baked Harvest blog

Simple Gujarati Dal with Three Chilies

1 cup masoor dal, picked over, washed, and drained
1/2 teaspoon turmeric
1 teaspoon salt, or to taste
4 cups water

Tempering oil:
2 1/2 tablespoons canola oil
1 teaspoon black mustard seeds
1/2 teaspoon cumin seeds
3 whole dried red chilies
1 fresh hot green chili, minced
8 fresh or 12 frozen curry leaves, torn into pieces
1 small garlic clove, minced
1/2 teaspoon cayenne pepper

3 heaping tablespoons chopped fresh cilantro
Juice of 1/2 lime or lemon

Put the lentils into a large saucepan with the turmeric, salt, and water.  Bring to a boil and skim well.  Turn the heat down and simmer, covered, until the lentils are soft, 20 to 30 minutes.  Add more water during cooking, if necessary.  When the lentils are cooked, taste for salt and add more if you need to.

Ladle about 1/2 cup of the lentils into a small bowl and mash them with a spoon.  Return the mashed lentils to the pot and give the dal a stir.  Then continue cooking at a simmer, uncovered, for 5 minutes to thicken.  If you like a thicker dal, use a whisk to break up the lentils into a puree.  If you like a thinner dal, add more water.

For the tempering oil, heat the oil with the mustard seeds in a small frying pan over medium-high heat.  Cover and cook until you hear the mustard seeds crackle, 1 to 2 minutes.  Add the cumin seeds, cover, and cook, stirring once or twice, until golden, about 30 more seconds.  Add the dried red chilies, green chili, curry leaves (stand back when adding these, as the oil will spit), and garlic, and cook, stirring, for 30 more seconds.  Remove the pan from the heat and add the cayenne.

Stir half of the tempering oil, half of the cilantro, and all of the lime or lemon juice into the dal.  Simmer very gently for 5 minutes.  Transfer to a serving bowl.  Pour the remaining tempering oil over the top and sprinkle with the rest of the cilantro.  Serve hot.

Serves 4.

From Indian Home Cooking by Suvir Saran and Stephanie Lyness

Chilli Paneer

For the sauce:

50 grams (1 3/4 ounces) plain flour

1/4 teaspoon salt

6 tablespoons water

2 tablespoons canola oil

300 grams (10 1/2 ounces) paneer, cut into flat slices

For the paneer:

1 tablespoon canola oil

1 large onion, thinly sliced

2 small green chillies, finely chopped

1 tablespoon soy sauce

1 tablespoon chilli sauce

1 tablespoon ketchup

1 tablespoon tamarind-date chutney

1/2 teaspoon salt

1/4 teaspoon ground black pepper

To prepare the paneer, put the flour and salt into a bowl and gradually stir in the measured water to make a smooth batter.

Heat the oil in a frying pan over medium heat.  Line a plate with some kitchen paper.  Dip the cheese pieces in the batter, transfer them to the pan, and fry for about 1 minute on each side, until golden brown.  Remove the cooked paneer pieces with a slotted spoon and transfer to the paper-lined plate to drain excess oil.

To make the sauce, add the additional 1 tablespoon oil to the same frying pan in which you cooked the paneer and heat over medium heat.  Add the onion and green chillies and fry for about 5 minutes, until the onion is light golden.  Add the soy sauce, chilli sauce, ketchup, tamarind-date chutney, salt and pepper and mix well.

Transfer the battered paneer to the frying pan, mix the pieces into the sauce well, then take the pan off the heat, transfer the mixture to a serving bowl and serve hot.

Serves 4.

From Chai, Chaat & Chutney by Chetna Makan with minor change

Indian-Style Deviled Eggs on Sev

12 hard-cooked eggs, peeled, cut in half lengthwise

2/3 cup mayonnaise

1 tablespoon honey mustard

2 teaspoon curry powder

3 tablespoon red onion or sweet onion, finely chopped, plus 2 tablespoons extra for garnish

1/2 teaspoon salt (or to taste)

1 small green chili, finely chopped

1/4 cup cilantro, finely chopped, to garnish

1 1/2 cup sev, to garnish

Remove egg yolks and place in a small bowl.  With a fork, mash egg yolks, and combine with mayonnaise, honey mustard, curry powder, red onion, salt and green chili.

Refill egg whites with yolk mixture.  Garnish with red onion and cilantro.

On a plate or platter, spread sev and nest the eggs on top for presentation.  Garnish each egg with a little sev and remaining onion as well.  Serve immediately, or cover and store in refrigerator for up to 2 days.

Serves 24.

From Eggs.ca

Cannellini Bean Curry

1/4 cup vegetable oil
Pinch of asafoetida
1 teaspoon brown mustard seeds
14 fresh curry leaves
1 small-medium onion, peeled and chopped
1/4-inch piece of fresh ginger, peeled and finely chopped
3 large cloves of garlic, peeled and finely chopped
Salt to taste
1/2 teaspoon ground turmeric
1/2 teaspoon red chile powder
1 rounded teaspoon ground coriander
2/3 cup coconut milk
2 cups cannellini (white kidney) beans, drained and rinsed
10 cherry tomatoes, halved if large, or 1 large tomato, sliced into thin wedges
1 teaspoon jaggery or brown sugar
3/4 to 1 teaspoon tamarind paste, or to taste
Handful of fresh or frozen grated coconut, to garnish (optional)
Handful of fresh cilantro leaves, chopped (optional)

Heat the oil in a large saucepan.  Add the asafoetida and, once it sizzles, add the mustard seeds.  Once they start to pop, add the curry leaves, then the onion, and cook until these are soft and golden, around 8-10 minutes.  Add the ginger and garlic and cook for 1 minute over medium heat.  Add the salt and powdered spices and stir for 30 seconds.  Add the coconut milk and 3/4 cup water and bring to the boil, then simmer for 10 minutes.

Add the beans and tomatoes and simmer for 5 minutes, allowing the flavors to marry.  Stir in the sugar and tamarind paste, then mash some beans against the side of the pan to thicken the curry a little.  Taste and adjust the tartness, sweetness, and seasoning to taste.  Garnish with the grated coconut and cilantro and serve.

Serves 4.

From Anjum's New Indian by Anjum Anand

Southern Potato Curry

500 grams potatoes
4 tablespoons vegetable oil
2/3 teaspoons brown mustard seeds
2/3 teaspoons cumin seeds
1 1/2 teaspoons chana dal, washed and dried
5 cm cinnamon stick
12 fresh curry leaves
2 small onions, finely chopped
10 grams fresh ginger root (peeled weight), peeled and finely chopped
2 large tomatoes, finely chopped
1/4-1/2 teaspoons chilli powder
2 rounded teaspoons ground coriander
1/2 teaspoon fennel seeds, ground
1/2 teaspoon turmeric
Salt, to taste
150 ml coconut milk
Large handful of chopped fresh cilantro, to serve

Halve the potatoes and boil until just tender (they will break up in sauce if overcooked now), or cook whole potatoes in pressure cooker with water for about 15 minutes under pressure. Allow to cool somewhat and peel them before continuing.

Meanwhile, heat the oil in a large saucepan and add the mustard and cumin seeds, lentils, and cinnamon stick.  Once the popping of the mustard seeds has died down, add the curry leaves.  Follow immediately with the onions and cook until soft and lightly golden.

Add the ginger, tomatoes, chilli, coriander, fennel, turmeric, and salt, and stir-fry over a high heat for three minutes.  Add 200 ml water, bring to a boil and simmer gently for 10 minutes.  Add the cooked potatoes to the sauce to absorb the flavours for five minutes, or until the liquid in the pan has dried up.

Add the coconut milk and enough water to get a medium consistency sauce.  Taste, adjust the seasoning, and stir in the chopped cilantro, and serve.

Serves 4.

From I Love Curry by Anjum Anand

Sweetcorn Chaat

4 ears of corn (or 680 grams of corn)
2 teaspoons cumin seeds, crushed
25 grams unsalted butter
3/4 teaspoon ground black pepper
1/2 teaspoon chili powder (plus extra to serve)
1/2 teaspoon salt
2 1/2 tablespoons fresh lemon juice
1/2 onion, finely diced
20 grams fresh cilantro, finely chopped
1-2 jalapenos, finely chopped
Handful of sev (chickpea noodles)

If using fresh corn, remove husks and silk.  Boil for 8 minutes, or cook in pressure cooker just until it hisses/whistles.  Drain, then rinse under cold water.  Slice off the kernels.

Set a large frying pan over medium heat and, when hot, put the cumin into it.  Stir-fry for a minute, until aromatic, then add the butter and let it melt.  Turn the heat up and, when the pan starts to smoke, add the corn.  Cook for 6 to 8 minutes - don't stir too frequently, so it has a chance to blacken and caramelize a bit, but be careful as the odd kernel may pop.  When the corn has a good amount of color, add the black pepper, chili powder, salt, and lemon juice and let it sizzle off.

Divide the corn between four plates and scatter over the red onion, cilantro, jalepenos, and sev. Sprinkle a little chili powder over the top.

Serves 4.

From Fresh India by Meera Sodha, with very minor changes

Squash and Paneer Biryani in Filo

Marinade for vegetables

150 grams plain yogurt

75 ml cream

2 jalapenos

1 onion

1/2 bunch fresh coriander, chopped

1 1/2 inch piece fresh ginger, minced

2-3 garlic cloves, minced

2 tablespoons vegetable oil

1/2 teaspoon red chili powder

1 teaspoon ground turmeric

1 teaspoon garam masala

1/2 teaspoon nutmeg

Juice of 1 lemon

1 teaspoon salt

1 teaspoon sugar

Puree all ingredients together.

Vegetables

1 butternut squash, peeled, seeded, cut into 1/2-inch dice

1 onion, thinly sliced

Stir the vegetables into the marinade and marinate for about an hour.  Heat oven to 400° F.

Drain vegetables as much as possible, reserving the marinade.  Spread vegetables in an oiled baking pan and roast until softened and lightly browned, about 30 minutes.

Rice

1 cup basmati rice, washed well, then soaked for 20 to 30 minutes

4 cloves

4 green cardamom pods

1 3-inch cinnamon stick

2 bay leaves

Bring the drained rice and whole spices to a boil in salted water to cover by 1 ½ to 1 ½ inches.  Simmer for 4 to 6 minutes, until just done.  Drain the water, return the rice to the heat, allow excess moisture to evaporate for 10 seconds, then set aside. 

Paneer

Fry cubes of paneer until golden brown.  Boil water, add salt, and soak the fried paneer in the water immediately after frying.

Saffron milk

3 tablespoons whole milk

Pinch of saffron strands

Few drops kewra (optional)

Heat the milk and add the saffron, and kewra if using, then set aside.

Vegetable and paneer filling

1 onion, thinly sliced

Reserved marinade

Roasted vegetables

Fried, soaked paneer

Golden raisins, plumped in boiling water

Cook the onion slowly until golden brown.  Add the marinade liquid.  Cook for a few minutes.  Stir in the roasted vegetables, paneer, and raisins.

Assembly!

4+ sheets filo dough, thawed and kept under a damp dish cloth until use

Melted ghee

1 tablespoon butter, cut into cubes

Reduce oven heat to 350° F.

Oil a 9- or 10-inch springform pan.  Lay one sheet filo over the pan and work it down into the bottom, allowing the extra to hang over one side.  Brush it gently with a little melted ghee.  Lay the next sheet of filo just overlapping the first and covering a further bit of the pan, and oil the same way.  Repeat with remaining sheets of filo.

Spread half the rice across the filo-sheeted pan.  Season lightly and drizzle with saffron milk.  Spoon in the vegetables, then add the remaining rice.  Again season lightly and drizzle with saffron milk.  Evenly dot with cubes of butter.

Fold the overhanging filo over the middle and brush with ghee.  Wrap bottom of pan with tinfoil to prevent leaks.  Bake for about 30 minutes, or until filo is browned.

Serves 8-10.

Recipe by me, scavenged from about 10 other recipes!

Mughlai Channe (Chickpeas Cooked in Mughal Style)

5 tablespoons peanut or canola oil
2 bay leaves
2 small cinnamon sticks
6 whole cardamom pods
2 medium onions, peeled and finely chopped
1 2-inch piece fresh ginger, peeled and grated to a pulp
3 to 4 garlic cloves, peeled and mashed to a pulp
1 tablespoon ground cumin
1 tablespoon ground coriander
1/2 cup plain yogurt
5 tablespoons pureed tomatoes (not paste)
3 cans chickpeas, rinsed and drained
3 cups vegetable stock
2 1/2 teaspoons salt
2 teaspoons garam masala
1 1/2 teaspoons amchur powder
1 tablespoon ground roasted cumin seeds
1/2 teaspoon cayenne, or to taste
1/2 cup finely chopped fresh cilantro

In a large pot, heat oil over medium-high heat.  When hot, put in the bay leaves, cinnamon sticks, and cardamom pods.  Stir a few times and add the onions.  Stir and fry for 8 to 9 minutes, or until the onions are just browning around the edges.  Put in the ginger and garlic and stir for about 1 minute.  Add the cumin and coriander, stir for a few seconds, then stir in 1 tablespoon of the yogurt.  Stir and fry until it becomes one with the onions.  Add a second tablespoon of yogurt and stir until it, too, incorporates with the sauce.  Continue adding yogurt a tablespoon at a time until the full 1/2 cup has been incorporated.

Stir in the pureed tomatoes and cook for 2 minutes.  Now add the chickpeas, vegetable stock, salt, garam masala, amchur, ground roasted cumin, and cayenne.  Stir to mix and bring to a boil.  Reduce the heat to low and simmer gently, uncovered, for 15 minutes.  Add most of the cilantro and stir it in, leaving just a little for a final garnish.

Serves 6.

From World Vegetarian by Madhur Jaffrey, with minor changes


Note:  To make with dried chickpeas, soak 2 1/2 cups dried chickpeas overnight in water that covers them by several inches.  Drain, discarding the soaking liquid.  Put the chickpeas in a pressure cooker with 5 cups of water.  Cover and bring up to pressure.  Cook for 20 minutes.  Allow the pressure to drop by itself, uncover, and set aside.  (Alternatively, if you don't have a pressure cooker, cook the soaked drained chickpeas with 8 cups of water for 1 1/2 to 3 hours until tender.)  Allow the chickpeas to cool in the cooking liquid.  Use the cooking liquid in place of the vegetable stock in the recipe, adding another cup or two of stock if additional liquid is needed.)

Squash and Red Lentil Soup

2 tablespoons ghee

2 sweet onions, chopped

2 jalapenos, chopped

1 acorn or butternut squash, peeled, seeded, and cut into 3/4-inch chunks

1 cup red lentils

1 tablespoon garam masala

2 teaspoons turmeric

2 teaspoons ground cumin

2 teaspoons ground coriander

6 cups water

Salt to taste (start with 1 teaspoon)

In the pan of pressure cooker, melt ghee over medium heat.  Add onions, jalapenos, and squash. Cook for about 5 minutes, or until just slightly browned.  Add lentils and spices.  Cook, stirring, for another minute or so, until the spices are fragrant and well-distributed.  Add water and 1 teaspoon of salt.  Place the cover on the pressure cooker, bring up to pressure, and cook for about 10 minutes.  Place the pressure cooker under cold running water until pressure is reduced.  Puree the soup using a hand blender.  Add more water as needed to adjust consistency, and add salt to taste.

Serves 4.

Recipe by me!

Aloo Tamatar Sabji

1 1/2 pounds new potatoes, no more than 2 inches in diameter
3-4 whole cloves
6-8 whole black peppercorns
2 teaspoons coriander seeds
1 teaspoon cumin seeds
1/2 teaspoon fennel seeds
1-inch piece fresh ginger root, peeled and coarsely chopped
2 hot green chilies
3 tablespoons coarsely chopped fresh coriander leaves
3 tablespoons water
3 tablespoons ghee (or vegetable oil and unsalted butter)
1 teaspoon black mustard seeds
6-8 fresh curry leaves
1 cup tomatoes, peeled, seeded, and coarsely chopped (about 3/4 pound)
1/2 teaspoon turmeric
1 teaspoon garam masala
1/2 teaspoon chaat masala
1 1/2 teaspoons salt

Boil the potatoes in their skins until just fork-tender.  Cool and peel if desired and cut into 1/2-inch pieces.

Place the cloves, peppercorns, coriander seeds, cumin seeds, and fennel seeds in a mortar or spice grinder, and grind to a powder.  Transfer to a blender, add the green chilies, 1 tablespoon of the fresh coriander leaves, and the water; blend until smooth.

Heat the ghee or oil and butter in a heavy pan over moderately-high heat.  When it is hot but not smoking, add the black mustard seeds and fry them until they turn gray and pop.  Drop in the curry leaves and, in seconds, follow with the tomatoes, turmeric, and pureed spice and chili mixture.  Reduce the heat and cook, stirring now and then, until the juices cook off and the ghee separates from the tomatoes.  Add the potatoes, garam masala, chaat masala, and salt.  Gently stir and cook, covered, until the potatoes are hot.  Add water as needed to prevent sticking.  Sprinkle with the remaining chopped fresh coriander leaves before serving.

Serves 4.

From Lord Krishna's Cuisine by Yamuna Devi

Pulau with Paneer and Bell Peppers

1 cup basmati rice
1 1/2 cups vegetable stock
2 teaspoons peeled, minced fresh ginger root
1 1/2 teaspoons seeded, minced hot green chilies
2 bay leaves
6 black peppercorns
2 tablespoons ghee or vegetable oil
Fresh paneer, made from 4 cups milk, diced into 1/3-inch pieces
1 1/2 teaspoons cumin seeds
1 cup cored, seeded, and chopped bell peppers
1/2 teaspoon turmeric
1/2 teaspoon garam masala
1 teaspoon salt
1 cup fresh or frozen peas (defrost frozen peas by running them under hot water)
1 onion, thinly sliced
2 tablespoons coarsely chopped coriander

Wash basmati rice with several changes of cold water, then soak for 10 minutes in warm water.  Drain rice in a strainer and dry the rice for 15 minutes before cooking.

Combine the stock, ginger root, green chilies, bay leaves, and peppercorns in a small saucepan.  Bring to a boil over high heat.  Reduce the heat to moderately low, partially cover, and gently boil for 10 minutes.  Remove from the heat and force the liquid through a sieve into a bowl.  Add enough stock to make 2 cups liquid.

Put the ghee or oil in a medium pan over moderate heat.  When ghee is hot, add the paneer cubes and gently stir-fry until they are evenly browned on all sides.  Remove the cubes with a slotted spoon and set them aside.

Drop the cumin seeds into the hot ghee and fry until richly browned.  Stir in the bell pepper and saute for 3-4 minutes.  Stir in the rice, and fry for 2-3 minutes.  Add the spices and salt, the peas, and the stock, then raise the heat to high and quickly bring the liquid to a full boil.

Reduce the heat to very low, cover and gently simmer, without stirring, for 20-25 minutes, or until the rice is tender and fluffy and all of the liquid has been absorbed.  

While the rice is cooking, fry the sliced onions in a very small amount of oil over low heat until well-browned.

Remove rice from the heat and let it sit, covered, for 5 minutes, to allow the grains to firm up.  Just before serving, remove the cover and fluff the rice with a fork.  Garnish with the fried onions and coriander.

Serves 5 or 6.

From Lord Krishna's Cuisine by Yamuna Devi, with a few changes