Black Lentils

After suggested to me from many Uncles and Aunties when discussing slow cookers, these lentils have turned out great!  I guess they are also known as Ma ki Daal (or Mom's Lentils) because they are so wholesome and hearty.  At any rate, they require a long time to cook so the slow cooker is perfect for them.

1 cup whole urad daal

4 cups water (alternatively, vegetable or other broth)

1 can kidney (rajma) beans, undrained

3-6 cloves garlic, minced

1" ginger, minced

1/2 tsp tumeric, minced

1 tbsp sambar powder, heaping (can probably be replaced with garam masala or curry powder)

1 pinch asafetida 

stems of 1 bunch cilantro

1.  Place all the above items in slow cooker and cook on low for 6-8 hours.  (I have always placed everything in slow cooker the night before and then started the cooking the next morning; I do not know if skipping this step would result in undercooking or hard lentils).

2.  If desired, a oil-infused spice mix (tarka, vaghar, or chowk) can be added.  I have used different combinations, but usually includes something similar to the following

-1 tbsp ghee or olive oil or other oil (peanut, mustard)

-1 tbsp fenugreek seeds

-1 tbsp cumin seeds

-2 cloves garlic, minced

3. You can also add whatever else may suit your needs.  I have done tomatoes (when 1/2 remains in cooking), okra, squash, pepper mixes, onions, etc.

I hope you enjoy.  Please post suggestions or alternatives.  

Saag Paneer Lasagna

This recipe is courtesy of Anita Kewalramani.  I believe it is from a Trader's Joe cookbook or something of the sort.  Sounds delicious.  

1 package no boil lasanga noodles (fresh or dry)

2 15 oz jars of punjab spinach sauce

16 oz frozen chopped spinach (thawed)

1 cup frozen peas (thawed)

15 oz fresh ricotta cheese

16 oz shredded mozzarella cheese

1. Preheat oven to 375.
2. Thaw spinach and squeeze out excess water.  Mix sauce, spinach, and peas in a bowl.
3. Place some olive oil in a 9x13 pan with a few tbsp punjab sauce.  
4. Add a layer of noodles.  Then put 1/4 spinach mixture over noodles, then 1/3 ricotta cheese, and another layer of noodles.  Repeat twice more.  Place last 1/4 mixture on top and cover with mozzarella cheese.  
5. Cover loosely with foil.  Cook for 25 minutes covered and then 20 minutes uncovered.

Serves 6-8

Pumpkin Tofu Makhani

A sweeter alternative to the classic chicken makhani.

1/2 onion, chopped (or frozen equivalent)
1 belll pepper, chopped (or frozen equivalent)
3 cloves garlic, diced
2 tsp garam masala
1 tsp ginger powder
1 tsp cayenne powder (more or less to taste)
1/2 tsp salt
5 cardamom pods or cardamom powder
2 star anise (optional)
mixed frozen vegetables (a little over 1 cup or about 4 ounces)
1/2 cup pumpkin butter*
1/2 cup water
1/2 soy milk

1. Sautee onions, peppers, and garlic until soft and/or clear. Add spices and stir until fragrant. Set aside in bowl or other container.
2. Add tofu to same pan and lightly sautee until browned.
3. Return onion and spices to pan. Add mixed vegetables, pumpkin butter, and water. Bring to a boil and then reduce to a simmer. Add soy milk. Simmer for about 5-10 minutes or until vegetables cooked through, stirring occasionally.
4. Serve over rice or with choice of bread. Enjoy.

*available at Trader Joe's

Cheesemonger's Mac and Cheese

This recipe is excerpted/adapted from Bon Appetit that looked good (with a slightly different "twist" than the previously posted recipe).

3/2 cups Gruyere cheese, coarsely grated
3/2 cups sharp chedder cheese, coarsely graed
3/2 cups Brie, rindless and diced*
5 tbsp butter
1/4 cup all-purpose flour
2 tsp fresh thyme, chopped
3/4 tsp nutmeg
4 cups milk, whole
7/4 cups breadcrumbs
1 pound penne pasta

Preheat oven to 375 degrees.
1. Mix all cheeses. Set aside 1 cup for topping; cover and chill.
2. Melt 4 tablespoons butter in large saucepan over medium heat. Add flour and stir until mixture turns golden brown, about 4 minutes. Add thyme and nutmeg. Gradually whisk in milk. Simmer and stir until thickened and smooth, about four minutes. Add cheese and stir until melted and smooth.
3. Melt 1 tbsp butter in heavy skillet over medium-high heat. Add breadcrumbs, toss. Stir until golden, about 2 minutes. Transfer to plate.
4. Cook pasta al dente. Drain and transfer to large bowl. Pour cheese sauce over and toss. Place in baking pan and sprinkle with reserved 1 cup cheese (the original recipes calls for placing in individual custard cups and placing these on a rimmed baking sheet).
5. Cover with foil and bake 15 minutes. Uncover; sprinkle with breadcrumbs and then bake until golden, about 20 minutes.

*tip from recipe: "It's easiest to remove the rind and dice the Brie if you put in the freezer for 15 minutes to firm it up first."

Albert A, Knowlton A, Barnhurst N. 2007. Bon appetit. Small restaurants, big ideas. September:143.

Vegetable Biryani

Biryani comes from the Persian word beryan or "roasted." It typically involves slightly cooked rice and cooked vegetables or meat that are then cooked together. It can be found in all part of Southeast Asia, which each reason have their own set of spices and ingredients. This recipe is my sisters with slight adjustment in the ingredients for what I had in my pantry.

RICE:
2 tablepsoons oil (or ghee)
3-4 cloves garlic, miched
2 cups basmati rice
1 heaping tsp cardamom
1 tsp poppy seeds
2 caps fills imitation coconut flavor (approx 1 tsp)
2 tsp sugar
1 cup cashews (chopped if you will)
salt
4 cups water

VEGETABLES:
2 tablespoons oil
3-4 cloves garlic, minced
1 inch garlic, minced
1 onion, diced
1 heaping tsp turmeric
2 tbsp garam masala
1 tbsp coriander seed
1 heaping teaspoon peppercorns
1/2 tsp mustard seed
frozen mixed vegetables

Preheat oven to 400 degrees.
1. In 2 pans, place onions and sweat garlic (or garlic/ginger).
2. For rice mixture, increase rice and lightly saute rice for about couple of minutes. Then add poppy seeds, cardamom, sugar, and flavor and continue to cook. A little water can be added if sticking. After the rice has been cooked for about ten minutes, add cashews (a little ghee is also adds nice flavor) and cook for an additional minute and then set aside.
3. Meanwhile, add onions to garlic/ginger oil in vegetable pan. Saute until onions are golden. Add remainder of ingredients except vegetables and saute until aroma can be smelled. Add mixed vegetables and cook until crisp. (A little water may also be needed here).
4. Combine the two ingredients in a baking dish. They can either be mixed and added together or layered. (I did layer of rice, then vegetables, then rice). Add water and cover tightly with silver foil. Bake for about 30-40 minutes or until rice done.
5. Garnish with cilantro and enjoy.

Cilantro-Pepper Stuffed Tofu

TOFU
2 extra-firm tofu, approximately 1 lb each
1/2 - 2/3 bunch cilantro, chopped
1 bunch scallions
1-2 peppers/chilies* (depending on desired heat)
1 tbsp lemon juice
salt to taste
water or oil

MARINADE
3-4 cloves garlic, minced
1 inch fresh ginger, pealed and minced
1 pepper* or more to taste, diced (optional)
1 tbsp garam masala
cayenne pepper to desired heat (approximately 1/2 tsp)
1 tbsp lemon juice
1 cup yogurt
1-2 tbsp water
1 tbsp oil
remainder of cilantro, chopped (keep some for garnish)

Preheat grill to high.
1. Press tofu to extract fluid as usually done. First cut tofu horizontally in half so each block provides two large piece. Then cut lengthwise. Finally, make pockets in the the tofu by cutting in one side of each piece.
2. Prepare the filling by blending the cilantro, scallions, peppers, lemon juice, and salt with enough water to make a paste. Using a spoon (or appropriate device), stuff each tofu pocket.
3. Make the marinade by mixing the above ingredients. Add the water as needed for consistency. Marinade the the stuff tofu for four or more hours (I used a big plastic bag; be careful no to break the tofu).
4. After oiling grate, place tofu steaks on grill and cook for about -8-10 minutes or until golden brown, flipping once. For addeed color and flavor, the tofu can be basted with melted butter or ghee.
5. Garnish with cilantro and serve.

*I used serrano peppers because it is what I found.
based on recipe from S. Rachlen. 1998. The barbeque! bible. 407-408.

Macaroni and Cheese

This is Delilah Winder's recipe featured as "best of the best" and on the Oprah Show.

2 pounds elbow macaroni
1 1/2 quarts half-and-half
3 c sharp yellow cheddar cheese
2 c extra-sharp white cheddar cheese
1 1/2 c mozzarella cheese
1 c asiago cheese
1 c monterey jack cheese
1 c muenster cheese
1 c Velveeta cheese
1/2 pound butter
1 dz eggs
1 pinch salt
1 tbsp black pepper

1. Cook macaroni according to box instructions.
2. Melt butter, crack eggs into a bowl, beat until egg yolks and white are blended well.
3. Grate all cheeses (except the Velveeta).
4. With the cooked elbow macaroni still warm, mix in the Velveeta cheese, melted butter and a 1/2 quart of the half-and-half.
5. Blend until creamy and smooth.
6. Add the remaining half-and-half, all grated cheeses, eggs, salt and pepper.
7. Blend all ingredients until smooth and creamy.
8. Bake in your favorite baking dish (one with deep sides, rectangular works) at 325 degrees for 1 hour, until golden brown.

Tip: Make sure all ingredients are mixed well and your oven has been preheated. For an extra kick, add some additional grated yellow cheese on top midway into the baking process.

Vegetable Korma

8 oz. frozen onions and peppers (or equivalent fresh amount)
1 tbsp oil
8 oz. frozen cauliflower (I used combination cauliflower and broccoli)
16 oz. frozen mixed vegetables
water or stock
1 - 1 1/2 cup yogurt
cilantro for garnish

Paste
1/2 c cashews, heaping (preferably unsalted but hard to find)
pinch cinammon
1 teaspoon cardamom, ground
1 teaspoon poppy seeds, heaping
1/2 teaspoon turmeric
1/2 teaspoon chili or cayenne powder (more or less to taste)
1 tablespoon garlic paste or 3-4 cloves garlic
1 tablespoon ginger paste or 1" fresh ginger
1/2 teaspoon salt
1/2 teaspoon sugar (optional)
1 pinch cinammon
1-2 tsp imitation coconut flavor (or 1/2 c grated coconut)
splash of water (to form paste)


1. Grind paste in blender or with mortor or pestle. I would recommen starting with the cashews and then adding spices with enough water to form paste. The ingredients can be substituted with different forms (the first listed is what I used because it is what I had on hand).
2. Place oil in pan and lightly sautee onions and peppers in pan until clear and soft. Add paste and continue stirring until fragrant. You may need to add water to keep from sticking.
3. Add the remainder of vegetables with enough water to prevent burning. Bring to a boil and then to a simmer. Cook until cooked through.
4. Before serving and on low heat (to prevent the yogurt from breaking or curdling), stir in yogurt to form a nice sauce. Garnish with cilantro and enjoy.

This dish could be served as a meat dish. I would probably:
1. pan sear the meat
2. either remove the meat from the pan or just add onion into the pan and cook into clear
3. add above paste and cook until fragrant
4. add vegetables of choice and enough stock to cover. bring to a boil and then simmer until everything is cooked appropriately
5. add yogurt as above
6. enjoy

Channa Masala (Chole)

(measurements are complete approximates)
1 cup frozen onions and peppers
3 cloves garlic, chopped
2 tbsp oil
2 tbsp channa masala powder
1/2 tsp cayenne powder, to taste
salt to taste
1 can garbanzo beans (drain syrup and then refill with water)
1/2 bottle tomato sauce

1. Saute onions, peppers, and garlic in oil until clear.
2. Add spices and mix until fragrant.
3. Add beans with water and tomato sauce. Bring to a boil and then reduce heat to a simmer.
4. After simmer for about 15-20 minutes, serve with either rice or bread of choice. Can garnish with cilantro. A little lime juice is a nice touch.

NOTE: I tried making my chole this way with the tomato sauce rather than tomatoes so it is thicker like in the restaurants. I think it somewhat accomplished this. If anyone else has suggestions about how they get their chole "restaurant style," I would be eager to know.

Egg Curry

1 16 oz bag onions and peppers (1-2 diced onions and peppers)
4 cloves garlic, chopped
1 tbsp (3 tsp) garam masala
1 1/2 tsp ground ginger
salt to taste (approximately 1 tsp)
cayenne pepper to taste (approximately 1/2 tsp)
1 can diced tomato (not drained)
1 can water
8 - 10 boiled eggs

1. Lightly sauté onions, peppers, and garlic in oil.
2. Once soft and nearly translucent, add spices and mix until fragrant.
3. Add tomato, water, eggs; bring to a boil. Then reduce heat to a simmer and cook 15-20 minutes.
4. Garnish with cilantro and serve with bread or rice.

Dal (Lentils)

1 cup lentils (toor or yellow)
4 cups water
2 tsp turmeric
salt to taste (approximately 1/2 tsp)
cayenne pepper to taste (approximately 1/2 tsp)
1-2 tbsp oil
2 tsp minced garlic or 4-5 cloves garlic, diced
2 tsp minced ginger
1-2 tsp cumin seeds
1 onions, diced (optional)
1 can whole tomatoes (strained) or 1-2 tomatoes, cut

1. Rinse lentils until clear.
2. In a pot, combine lentils, water, turmeric, salt, and pepper. Bring to a boil and then reduce heat to simmer for 30 - 45 minutes.
3. To spice the lentils, you must create a vaghar or tadka (spice-infused oil). To do this, place oil, garlic, ginger, cumin seeds, and onions in a small pan or ladle. Heat until the seeds start to pop but make sure not to burn ingredients. Mix vaghar with lentils along with tomato.
4. Garnish with lime / lemon juice, cilantro, and clarified butter (ghee). Serve with rice or bread.

I am up for any suggestions that other people have.

I also have also heard that dal turns out well in a slow cooker (Crock Pot). After bringing lentils to a boil, place in a slow cooker and cook 6-7 hours on low. Then add vaghar and tomatoes and cook an additional hour. For the Gujuratis, dal dhokli is suppose to turn out well also.

Kofta

Spinach Kofta
-1 bag frozen spinach (or 1 bunch spinach)
-1/2 onion, diced
-2 cloves garlic, minced
-1 tsp cumin
-1 1/2 cup garbanzo flour (besan)
Either thaw and blanch frozen spinach or just blanch fresh spinach. Then rinse in cold water. Remove excess water and chop finely. Combine everything but the besan. Then slowly add besan until koftas can be formed into balls. Place on parchment-lined baking sheet and bake 350F for about 20 minutes (until a toothpick or four comes out clear). (Alternatively, the koftas can be deep-fried in oil and then drained on paper towel).

Zucchini Kofta
-3 zucchini, shredded
-salt
-1/2 onion, diced
-2 cloves garlic, minced
-cayenne pepper to taste
-1 1/2 cup garbanzo flour (besan)
Shred the zucchini using either grater or food processor. Sprinkle the zucchini with salt and let sit (to draw out the water). Then add the remaining ingredients except besan and follow directions above for spinach kofta. The zucchini kofta tend to be more wet than the spinach kofta, so you will probably need more besan.

Sauce
-3 tbsp oil
-1 onion diced
-2 tsp coriander seed
-2 tsp cumin, ground
-1 small cinnamon stick
-1 tsp ground cardamom
-1 tsp turmeric
-1 tsp paprika
-1 tsp garam masala
-1/2 tsp salt
-1/2 tomato sauce (1 can chopped tomatoes)
-1 tsp imitation coconut flavor*
-1/2 to 1 cup yogurt
-cilantro for garnish

1. Heat oil over low heat and saute onion until golden. Right before onion is ready, add coriander seed and saute until seeds start to jump. Then add remaining spices and saute until fragrant (about 30 - 60 seconds).
2. Stir in tomato sauce (or chopped tomatoes with juice) and coconut flavor. Bring to a boil.
3. Remove from heat and slowly add yogurt until desired consistency acquired.
4. Add koftas of choice and return to heat. Simmer for 10-15 minutes.
5. Garnish with chopped cilantro.

*The original recipe called for 1/2 cup yogurt and 1/2 cup coconut milk. To reduce the number of calories and carbohydrates, we decided to use imitation coconut flavor instead and add more yogurt. Coconut flavor can be found at your local grocery store. Check the ingredients of the flavor as it may contain alcohol; although the alcohol will evaporate completely during the cooking process, this may not be acceptable by those with an alcohol-free dietary regimen.

Spinach kofta and sauce courtesy of Thalia Palmer

Okra and Tofu

1 packet extra firm tofu
3 cloves garlic, sliced
1 large onion, chopped (I use a bag of frozen onions and peppers)
1 spoon cumin seed, approximately
1 spoon coriander seed, approximately
1 pinch asafetida powder (optional)
2 spoons tumeric powder
salt and pepper to taste
chili to taste
2-3 tomato, choppes (I used one can of chopped tomato with liquid)
1 bag frozen okra

1. Press tofu to dry and then cut into cubes. Lightly saute or fry the cubes in oil until golden brown (they can also be baked...have not figured out how to do this yet). Then set aside.
2. In a large skillet, place garlic and onions with some oil and saute for 2-3 minutes. Add cumin seed, coriander seed, asafetida, tumeric powder, and salt/pepper to taste. Stir until fragrant.
3. Add chili peppers, tomato, and tofu. Bring to a light boil.
4. Add frozen okra and simmer on low for 10-15 minutes.
5. Serve with bread of choice (roti, naan, etc) or rice.

Seitan Korma

Seitan Korma

1 8oz. package of seitan, diced into 1/2" cubes
1 onion, sliced
2 garlic cloves, minced
salt and pepper
3 green cardamom pods (or 1 black cardamom pod), depodded
1 cinnamon stick
1 tsp. minced ginger
1 tsp. cumin
1 tsp. coriander
2 tsp. chili powder
1/4 tsp. turmeric
1 cup (plain) soy yogurt
1/4 cup water
cilantro

In a wok (or large saute pan) heat canola or peanut oil and stir-fry the seitan until browned, then remove to a plate and keep warm.Stir-fry the onion and garlic, season with salt and pepper, until almost caramelized. Add the seitan back to the wok.Grind up the cardamom seeds and clove in a mortar and pestle and add to the onion mix along with the cinnamon stick and ginger. Stir-fry for 45 seconds.Add cumin, coriander, chili powder, turmeric and stir-fry for another 45 seconds or so.Add 1 cup soy yogurt and a 1/4 cup water and let reduce until most of the liquid has evaporated. Check for salt and pepper, and add cilantro. Serve over basmati rice.