Hungry Poka

  This is my go-to daal which has almost no oil (ghee is optional).  It's a very forgiving recipe so you can't go wrong.  And it tastes great.  You need a pressure cooker for this daal.  I use the Instant Pot. Note that the daal is quite thick.  You might need to water it down after it's cooked.  Just adjust the salt if needed. Also note, in this recipe ADD THE SALT AFTER COOKING. The greater the number of daals, the better.  If you are using Horsegram (I forgot the Hindi name), it requires extra time to cook.  So increase the time by about 10 min. Equal portions of all daals.  I do about 1/4 cup of each or 1/2 cup of each depending on the size of the IP container.    Daals I use Masoor (broken red lentils) Whole Masoor (dark brown whole red lentils) Chana daal - broken Whole Urad Broken Urad Toor Daal Whole Moong Broken Moong Horsegram (Kulthi daal) - if you add this, increase cooking time by 10 min Masala Turmeric - 1 tsp Cor...

  Soaking the sabu < I don't have photos yet but will post soon> 1/2 cup tapioca pearls/ sabu  (I get them from the Indian store (medium-sized) but you can use whatever you like) 3/4 cup sugar (I use light brown sugar) 2 green cardamom pods powdered (fresh is best) 1/2 cup nuts (cashews, pistachios) - Indian "Charoli" is great as well. 1/4 cup raisin 2 cups whole milk or evaporated milk Note: The initial payesh will be quite liquidy but as it cools, the sabu will expand.  Adjust to your liking. Rinse sabu in water a couple of times.  Put it in a bowl and cover the sabu with just enough water to barely cover the sabu.  Cover the bowl and let it sit for 2-3 hours.  This allows the sabu to soak and expand so that it's easier/faster to cook.  After 3 hours, you might notice a significant increase in size and almost all the water will be incorporated into the sabu. Heat the milk to a rolling boil over med/med-high heat in a non stick saucepan (if yo...

 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 ...

  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...

"Kamala" Tomato Chutney In honor of a historic day with Kamala Harris being sworn in as Vice President of the United States, I made this spicy tomato chutney.   It goes well with Idli, Dosa, sandwiches, pancakes, crackers, chips and pretty much anything you want to eat it with.   1 can diced/stewed tomatoes 4 dried red chillies 4 green chillies 2 tsp Urad daal 2 tsp mustard seeds 1 tsp Hing (Asafoetida) 6-7 curry leaves (fresh or dried.  I used dried since that's all I had) 3 tsp coconut oil Salt to taste Chutney base Heat 2 tsp coconut oil.  Add 3 dried red chillies and 1.5 tsp mustard seeds in the hot oil.  Wait 30 secs.  Add 1.5 tsp Urad daal.  Stir till mustard seeds start/finish popping and urad daal is light brown.  Add 1 tsp Hing and half the curry leaves and stir for 10 secs.   Add canned tomatoes, green chillies and salt.  Cook, stirring occassionally, for 20 min on medium-high heat.  Tomatoes should be soft at th...

  Candied Fruit Cake (Kakoli's Mom's Recipe)   ( Note:   I add a generous amount of Brandy/Cointreau/Any good liqueur to the steeping stage for the fruits.  I, also, add nuts such as Cashews, Almonds, Walnuts, Pecans, Pistachios - whatever you like or have in stock.  Dates are an essential fruit to add to this cake, else, you will need to adjust the sugar so that it's sweet enough.) (VERBATIM FROM KAKOLI)  Take a medium size sauce pan  2 cups dried fruit required. Here you can use whatever you prefer. 1 cup light golden raisins, 1 cup dark raisins, or dried cranberries, cherries, dates whatever. Add the fruits 2 cups into the sauce pan. Add 1 cup of light brown sugar. Add quarter cup of butter. Cut the butter into small cubes and add it into the sauce pan. You can use unsalted butter. Next we will use some spices. 1 tsp of ground cinnamon  1 tsp of ground ginger 1/2 tsp of salt 1 cup of water into it.  Put it into medium heat and warm it gen...

 South Indian Coconut Chutney 1 packet frozen, fresh coconut (I get the Deep Premium brand from the Indian grocery) 10-12 fresh curry leaves (Fresh is critical.  Dried is ok, not great) 2 tsp plain yogurt (The tangier the better) 6-7 green chillies - adjust to your taste 2 tsp mustard seeds 2 dried red chillies 1 grinder - use something that is used to make smoothies Salt to taste 4-6 Tbsp water - to help with grinding 2 tsp coconut oil 1 Tadka ladle - if you don't have one, just use a small pan ( https://www.amazon.com/gp/product/B079ZXFVKV/ref=ppx_yo_dt_b_asin_title_o02_s00?ie=UTF8&psc=1 ) Defrost coconut and put into grinder.  Add green chillies and half the curry leaves to the coconut in the grinder.  Add salt.   Grind for 2-3 minutes or until green chillies + leaves + coconut are well blended into a thick paste (chutney).  You might need to add some water (about 4 tbsp). Pour coconut chutney into a bowl. Heat tadka ladle on medium heat with co...

  Light, soft, fluffy Idli's - no baking soda or other additives (takes 2 days due to fermentation duration)          2 cups Urad daal  1 cup Idli Rava (rice powder that's coarsely ground - buy it from the Indian grocery store) For fluffiest idlis - Urad:Rice ratio is 1:2.  Then add 1/2 tsp of Eno fruit salt right before you steam the idlis For medium fluffy idlis - Urad:Rice ratio is 1.5 : 2. If you're concerned with carbs, go for the Urad:Rice ratio of 2:1.  Not as fluffy but more filling and you'll eat fewer carbs Instant Pot - this is a critical tool in this recipe for the fermentation stage 2 tsp plain yogurt Salt Idli stand - get the stainless steel one with 4 per layer   https://www.amazon.com/gp/product/B0032RH696/ref=ppx_yo_dt_b_asin_title_o05_s00?ie=UTF8&psc=1 1 tbsp coconut oil to grease the idli pans 1 pot with lid such that the idli stand fits into it and you can put the lid on.  This is used for steaming the idlis....

  No Photos - I forgot to take photos and ate all of it.  Next time. Recipe (approx. proportions) 4 bulbs of red beets  (It doesn't taste the same with other beets) 3 Tbsp oil (olive) 1.5 tsp mustard seeds 1 pinch Asafoetida (Hing) 2 Tbsp coriander powder 1 Tbsp cumin powder 1/4 cup grated coconut 1 sprig (5-7 leaves) curry leaves 2 green chillies finely chopped Salt to taste (1 tsp or so) Finely chopped fresh cilantro (optional) Peel beets, cut into large pieces and steam till an inserted knife crosses through the beets easily Cut up cooked beets into 1/4" pieces Heat oil in pan for 2 min Add Asafoetida to oil Add mustard seeds and cover till it starts popping (1 min) Add curry leaves and cover (30 seconds) - just enough to get the leaves heated and cooking Add beets - stir 30 secs Add coriander, salt and cumin powder.  Stir 30 secs till well coated Cook for 5-7 min in med-high heat, stirring every minute Add green chillies and coconut.  Stir for 30 secs. Turn ...

  Rupa's Kala Chana Breakfast 1/2 cup soaked, uncooked chana 1/4 onion finely chopped 1/4 tomato finely chopped 3 Tablespoon lime juice (fresh squeezed is best) 1/4 cup of finely chopped cilantro 1-2 fresh green chillies (optional) - do not use dried red chillies or red chilli powder Salt to taste Soak a cup of the chana (pronounced "chuh-naah") overnight (covered) Drain the water You can put it in a container in the fridge and eat it over time as it sprouts.  Sprouted chana is very good for health. Stir everything together in a bowl.  Find a relaxing place to sit and eat it. Masala chai (w/ ginger) goes well with this. This is pretty filling and will sustain you for several hours.  Increase the amount if you need to.  

    Kalakand is a milk-based north Indian dessert.  This recipe is a super hit and works like a charm.  Kakoli's mom was visiting her from India a few years ago and invented this recipe.  It is now in widespread use among friends and their extended networks and has saved us all when we had sudden guests (you know how Indians are) and had to whip up something scrumptious to feed them.  I suspect this recipe has also saved many a marriage from food boredom. Note: I have made adjustments to the original recipe to suit my tastes and my particular microwave oven.  My microwave oven is 1000 Watts.  This is important since it will help you gauge what container to use and how long to heat at different stages.  Experimentation is urged in this recipe. Kakoli's Ma's Kalakand 15 oz tub of Ricotta cheese 12 oz can of condensed milk ¼ tsp cardamom powder ( Rupa - 1/2 tsp - I like cardamom ) ¼ cup ground pistachios ( Rupa - extra 1/4 cup - I like pistachio...

  This recipe is for Chiu-ki who has a lovely garden. I got the opportunity to raid her garden before the cold front hit a couple of weeks ago.  And, among the loot, were 2 okras (Bhindi, in Hindi).   It was the first time in my life that I saw what a Bhindi plant looked like.  Chiu-ki says that the Bhindi flowers are some of the most beautiful she had ever seen. 10-20 fresh Bhindi - washed, dried and cut into circular pieces (cross-section) of 1/8"  (make sure your cutting board and knife are very dry to reduce slime accumulation) 1 large tomato chopped - Optional 1 tablespoon cumin seeds 1/4 teaspoon ajwain seeds ( Carom seeds ) - Optional 1/4 teaspoon heeng / Asafoetida powder - Optional.  This is a strong smelling spice. 1 tablespoon cumin powder 1 teaspoon haldi / turmeric powder Salt to taste 2 tablespoon oil - avocado/olive/coconut The key to reducing slime is to have a very hot pan to sear the bhindi pieces.  And ensure that your cooking s...

  First off, I don't know why it's called a "Roast", since, in the traditional sense of the word "Roast", there is no roasting of any ingredient in this dish.  But, everyone, seems to call it a "Roast". Ingredients Cauliflower - I used 2 big heads of Cauliflower  1 cup frozen peas 5 Tbsp Bengali Garam Masala 5 small cardamom 4 bay leaves 1 large cinnamon stick 1/2 cup ginger paste 6-7 fresh green chillies (adjust according to your needs) 1 cup plain yogurt 1/2 cup cashew paste 1/4 cup almond paste - I used Almond Butter from Whole Foods 1/4 cup raisins 3 Tbsp milk (needed to liquify the cashew/almond paste in the grinder) Salt to taste 1 Tsp sugar 1 cup Avocado oil (Any oil with a high smoke point is good.  Do not use olive oil) 4 Tbsp Ghee 16-20 oz hot water Cut up the cauliflower into large florets - if they are too small they will fall apart during the steam/fry stage.  I cut up mine about 1"x1" (approx.).  There will be some that are ...

Indian-ized Veggie Tofu Scramble Ingredients   (use whatever veggies you have in the fridge and whatever herbs you have) 1 bag organic baby spinach 1 organic vine-ripened tomato - 1/4" dice 1 carton of medium-firm tofu (see below for prep) 1/2 carton cremini mushrooms (sliced) 1/4 onion chopped approx. 1/4" dice 2 tbsp frozen peas 1 tsp ground cumin 1 tsp ground coriander 1 tsp garam masala 1 tsp asafoetida / hing (optional) 2 tsp fresh green chillies, chopped (optional) 1 tbsp cilatro leaves, finely chopped/julienned (optional) 2 tsp olive oil - you do not need extra virgin.  Regular is fine.  Avocado oil is good as well. Tip: For those that don't have a lot of spices in their pantry, feel free to substitute with the ubiquitous "curry powder" that you get at grocery stores.  The best "curry powders" are found in Indian grocery stores and are better quality and less expensive. Tofu prep:   Drain water, divide tofu block in half. (A) For the first half...

Canned tuna, boiled potatoes, finely chopped onion, green chillies, cilantro, jeera powder, gram masala powder, one egg, red chilli powder. Smash everything up in a bowl. Don't forget to add salt (I almost forgot).  Make medium sized balls, put them on a plate and smash them down into patties.  Fry in low oil and high heat. Watch very carefully or it'll burn. 

15 oz whole milk ricotta, 1 cup sugar, lemon essence, yellow food coloring.  Cook ricotta + sugar over medium/high heat until 80% of the water is evaporated and the consistency resembles a soft kalakand (mildly grainy but mostly smooth).  Let it cool till it's barely warm.  Separate 2 tblsp of the mix into a bowl add 1/4 tsp lemon essence and 2 drops of the food coloring and mix well. Make tiny balls out of the yellow mix.  Make larger egg-size balls out of the white mix, poke a hole in the middle and put in one yellow ball.  Close the white ball and roll with hands into egg shape.  Repeat till all the mix is finished.  Makes about 6-7 eggs.  Take a piece of dental floss and gently cut through the center to make each egg a half egg.  Plate and serve.  You could chill it but it's best eaten at room temperature or slightly warm.