Hungry Poka

 Radish Raita (Mooli raita) 1 white radish root approximately 7" long and 1" diameter (not daikon) 2 green chillies chopped 1/2 cup finely chopped cilantro 2 cups plain yogurt whipped (add about 1/2 cup of water to liquify) 1 tsp mustard seeds 1 tsp turmeric 1 tsp red chilli powder (kashmiri preferred) 1 tsp cumin powder 1 tsp oil Salt to taste 1 tsp ground black pepper (optional) Grate radish /mooli - medium or fine grate.  Squeeze as much water out as possible. In a saucepan, heat oil on medium heat for 1 min.  Add mustard seeds and wait for them to pop - about 1-2 min.  Add turmeric, red chilli powder.  Stir for 15 sec - should look like it's cooked in the oil.   Add grated mooli /radish.  Stir well and cook for 2 min. Remove from heat. Mix yogurt, mooli, cumin, green chillies, cilantro, salt in a bowl and serve with aloo paratha/roti/phulka/naan.

  Bhindi dry curry 1/2 lb of Bhindi / Okra, chopped (fresh is best) 2 tsp nigella seeds 2 dried red chillies 1 tsp turmeric 1 green chilli chopped Salt to taste 2 Tbsp oil Heat oil (1 min) and add nigella seeds and red chillies.  Stir for 30 s. Add bhindi, salt, turmeric, green chillies.  Stir well.  Lower heat to medium-low.  Cover and cook for 20 min stirring occasionally - every 2 min or so. Goes well with Phulka, roti, naan, raita, achar.

 Fulgobi Sabzi 2 cups of cauliflower florets cut small (1/4 " or so) 1 tsp nigella seeds 2 dried red chillies 1 tsp turmeric 1 tsp cumin powder 1 green chilli chopped Salt to taste 1 Tbsp oil Heat oil on medium-high heat.  Add nigella seeds and red chillies.  Stir for 30 seconds.  Add cauliflower, salt, turmeric, cumin and green chilli and stir well. Lower head to medium, cover and cook for 20 min stirring every 1-2 min. Goes well with phulka, roti, naan and raita.

  Chicken Sweet Corn Soup No "Indian Chinese" meal is complete without this soup.  And, usually, everyone fights over it.  Before fighting over the chow mein, chilli chicken and sesame balls. This is my go-to recipe since it's super simple and quick. 1/2 onion chopped 1 tbsp chopped garlic 1 rotisserie chicken (I get mine from Sprouts) 1 bag of frozen corn (THAWED) (Trader Joes is great) 1 carton of chicken broth 2 egg whites - stirred a little bit + 1 tsp water 2 Tbsp cornstarch dissolved in 3 Tbsp water (make sure there are no lumps) 1 sprig of green onion (optional) 1 Tbsp oil 4 Tbsp crushed black pepper (preferably fresh) Cut the chicken breast into small pieces and set aside.  Blend 3/4 of the packet of sweet corn with 2 tsp salt. Heat oil for 1 min on medium heat.  Add onion and garlic and cook for 2 min until onion is translucent.  Add blended sweet corn paste and stir well.  Cook covered for 5-6 min stirring occasionally. Add 1 carton of broth and bring to rolling

  Aloo Saag 1 packet frozen spinach  1/2 onion chopped 1 Tbsp chopped garlic 2 dried red chillies 2 small tomatoes chopped 2 tsp asafoetida (hing) 2  tsp cumin seeds 1 tsp turmeric 1 tsp cumin powder 1 tsp coriander powder 2 green chillies chopped 3 medium potatoes chopped (yukon gold) Salt to taste 2 tsp oil (Olive) Heat oil on medium heat (1 min).  Add red chillies, cumin seeds and stir for 30 secs. Add potatoes, 1 tsp salt, stir and cook covered for 8 min stirring occasionally until half cooked.  Add onion, garlic and stir for 2 min. min.  Add turmeric, cumin powder, coriander powder, tomatoes and hing.  Stir well and cook covered for 5 min stirring every minute. Add frozen spinach, green chillies and mix well.  Cover and cook for approx. 25 min stirring every 2 - 3 min. Eat with fresh phulka, naan, roti or rice.

  Bengali Raw Mango chutney (a summer specialty) 2 large green mangoes (get them from the Indian grocery store) 2 tsp Paanch Phoron  2 dried red chillies 2 cups sugar (I use brown sugar) - you might need to add more depending on your tastes 1 Tbsp salt 2 cups water (approx.) 1 tsp mustard oil Cut the mango flesh from the large see making sure to keep the skin on (wash it well before cutting).  We use the entire mango in this dish.  The large fleshy bits can be further cut into large sections so it's easy to cook - depends on the size of the mango. Heat mustard oil till it turn light yellow (about 2 min on med-high).  Add red chillies and paanch phoron and stir.  Cover and wait for the mustard seeds to pop (about 1 min).  Add the cut mango pieces including the large seeds.   Add water, sugar and salt.   Cover and bring to a boil and cook at a rolling boil for 25 min or until the mangoes are soft.  Note that you might have to add more water. Consistency: the mangoes should be complet