Lobia Masala Curry (Black Eyed Peas Curry)

Ingredients

  • 1.5 cups lobia, washed and soaked overnight
  • 4 tbsp oil
  • 1” piece of cinnamon
  • 1 bay leaf
  • 1 tsp cumin seeds
  • 1 medium onion, finely diced
  • 2 dry red chillies
  • 2 medium tomatoes, puréed
  • 1.5 tsp ginger garlic paste
  • 1.5 tsp red chilli powder
  • 2 tsp coriander powder
  • 1/2 tsp turmeric powder
  • 1 tsp garam masala powder
  • 1 cup water
  • Salt to taste
  • Chopped coriander leaves

For the Tadka –

  • 1 tbsp ghee
  • 1/2 tsp cumin seeds
  • 2 garlic cloves, minced
  • 1/4 of onion, sliced
  • 1/2 tsp red chilli powder

Method –

  1. Drain the lobia, add 3-4 cups of water and salt and pressure cook for 3 whistles or more till it is completely soft.
  2. Drain the cooked lobia and set aside.
  3. Heat oil in a pan
  4. Add the cinnamon and bay leaf
  5. Add cumin seeds
  6. Once it sizzles, add chopped onions and dry red chillies
  7. Fry till onion turns golden brown
  8. Add the puréed tomatoes and ginger garlic paste
  9. Fry for 3-4 minutes
  10. Add turmeric, coriander and red chilli powders
  11. Fry till the oil separates
  12. Add the cooked lobia and coat well with the masala
  13. Add 1 cup hot water
  14. Adjust salt accordingly
  15. Once the water comes to a boil, lower the heat and cook covered for 5-7 minutes
  16. Switch off the flame and take out in a serving bowl.
  17. For the tadka, heat ghee in a ladle
  18. Add cumin seeds
  19. Add garlic and onion
  20. Once the onion turns golden, add red chilli powder
  21. Stir for 10 seconds
  22. Pour this mixture over the curry and serve.
  23. Garnish with chopped coriander leaves.

Spiced Vegetable Oats

Ingredients

  • 1 cup quick cooking oats
  • 2 tsp oil
  • 1/2 tsp mustard seeds
  • 1 tsp urad dal
  • 2-3 green chillies, finely chopped
  • 1 tsp finely chopped ginger
  • 2 sprigs curry leaves
  • 1 medium onion, finely chopped
  • 1 medium carrot, finely chopped
  • 1/4 cup green peas, fresh or frozen
  • 8-10 green beans, finely sliced
  • 1 medium tomato, finely chopped
  • 3 cups water
  • 3/4 tsp salt

Toppings –

  • 100 gm paneer, cubed
  • 1/2 tsp oil
  • 2 tsp chia seeds or sesame seeds
  • 4 cherry tomatoes, halved

Method –

  1. To prepare these bowls of oats for dinner, start by lightly toasting the oats in a frying pan for about 4 minutes, on a medium flame until fragrant. Remove into a dish and keep aside.
  2. In the same pan, heat 2 tsp oil and add all the tempering ingredients – mustard seeds, urad dal, chillies, ginger and curry leaves. Fry for 1-2 minutes on medium flame until urad dal turns golden brown.
  3. To this, add all the vegetables except tomatoes and stir on high flame for 2-3 minutes. Add tomatoes, 1/2 tsp salt and fry for another minute or so.
  4. Pour in 3 cups water with remaining 1/2 tsp salt and bring this to a boil. Once the water is boiling, reduce flame and simmer for 3-4 minutes until vegetables are nearly cooked.
  5. At this point, add the toasted oats, give it a stir to break any lumps, keep the flame on medium to low and cover it with the lid.
  6. Let this cook for 5 minutes until the oats is cooked and creamy. Divide between two bowls.
  7. In a small pan, heat 1/2 tsp oil and pan fry the cubes of paneer or tofu until golden on all aside. Remove and divide between the two bowls of oats.
  8. Sprinkle the seeds over the prepared oats. Serve hot.
  9. Instead of the toppings, serve with a cup of yogurt to make a complete meal.

Murg Saagwala (Chicken in Spinach Gravy)

Ingredients

  • 1 bunch spinach, blanched and pureed
  • 3 medium onions, ground to a paste
  • 2 tbsp ginger garlic paste
  • 3 medium tomatoes, blanched and puréed
  • 1/2 cup curd
  • 1/4 cup fresh cream
  • 1 kg chicken
  • 1/2 tsp turmeric powder
  • 1 tsp garam masala powder
  • 2 tbsp chilli powder
  • Salt to taste
  • 5 tbsp oil
  • 5 green cardamoms
  • 3 black cardamoms
  • 1” cinnamon
  • 3 bay leaves
  • 1 tsp cumin seeds

Method –

  1. Heat oil and add the whole spices
  2. Once the cumin seeds splutter, add the ginger garlic paste and sauté for a few seconds
  3. Add the onion paste and mix well
  4. Sauté onon until the mixture looks dry.
  5. Add the tomatoes and dry spices and sauté till the oil separates
  6. Add the beaten yogurt and sauté
  7. Add the chicken and mix well
  8. Add the spinach purée and mix again
  9. Add 1 cup of water, salt, cover and cook till chicken is tender
  10. Garnish with cream.

Chicken Vegetable Soup

Ingredients

For the Stock –

  • 250 gm chicken
  • 1 spring onion white
  • 1/4 cabbage
  • 1 carrot

Other Ingredients

  • 1 tsp chopped garlic
  • 1 tbsp red chilli sauce
  • 1 tsp soy sauce
  • 1/2 tsp black pepper powder
  • 1 tbsp butter
  • 1 chicken cube
  • 2 tbsp cornflour
  • 1/4 cup carrot, finely chopped
  • 1/2 cup cabbage, shredded
  • 1 spring onion green
  • 1/4 cup chopped coriander leaves

Method –

  1. Transfer chicken to a pressure cooker.
  2. Add salt, carrot, cabbage, spring onions white and 1 litre water.
  3. Let the pressure come to a full boil and cook for 15 minutes
  4. Strain the stock, debone the chicken and set aside.
  5. Heat butter in a pan, add garlic and sauté for 30 seconds
  6. Add cabbage and carrot and sauté on high flame for 1-2 minutes
  7. Add shredded chicken and fry for 2-3 minutes on high flame.
  8. Add chicken stock, chicken cube, salt if required, black pepper powder, soy sauce, red chilli sauce and bring it to boil on high flame.
  9. Once it boils, add cornflour slurry and cook for about 3-4 minutes till raw smell goes away.
  10. Garnish with spring onion and chopped coriander leaves.

Masala Oats

Ingredients

  • 2 cups rolled oats
  • 2 tbsp oil
  • 1 tsp cumin seeds
  • 1-2 green chillies, finely chopped
  • 1 medium onion, finely chopped
  • 1 medium tomato, finely chopped
  • Salt to taste
  • 1 tsp red chilli powder
  • 1/4 tsp turmeric powder
  • 2 tbsp chopped fresh coriander leaves

Method –

  1. Heat oil in a pan.
  2. Add cumin seeds.
  3. Once it sizzles, add green chillies and onion. Sauté till onion turns brown.
  4. Add tomato and salt, reduce heat and cook covered for 2-3 minutes
  5. Add red chilli powder and turmeric powder and mix well
  6. Add oats, 4 cups of water and cook for 4-5 minutes
  7. Add 1 tbsp coriander leaves and mix well
  8. Serve hot garnished with the remaining coriander leaves.

Chicken Thukpa (Tibetan Noodle Soup)

Ingredients

For the Stock

  1. 400 gm bone in chicken
  2. 2 litres water
  3. 1 onion, sliced
  4. 7-8 garlic cloves

For the Paste –

  • 1 tomato
  • 1 onion, diced
  • 2 tbsp of chopped coriander leaves
  • 3-4 garlic cloves
  • 1/2” pieces of ginger
  • 1 bird’s eye chilli
  • 1 tsp Schezwan pepper

For the Thukpa –

  • 1 tbsp oil
  • 1 cup carrot, julienned
  • 1 cup cabbage, shredded
  • 6 French beans, chopped
  • Salt to taste
  • 2 cups boiled noodles
  • Boiled and shredded chicken
  • 2 tsp fresh green chillies
  • 2 tbsp light soy sauce
  • Spring onion greens
  • Chopped coriander leaves

Method –

  1. Boil the ingredients for stock for about 1 hour.
  2. Switch off the flame and strain the stock.
  3. Shred the chicken and set aside.
  4. Make a paste of the ingredients given under “to make a paste” and set aside
  5. Heat 1 tbsp oil in a wok.
  6. Once the oil is hot, add the paste and sauté for 3-4 minutes on high flame.
  7. Add carrot, cabbage, French beans.
  8. Sauté for a minute and add the chicken stock.
  9. Boil for 7-8 minutes
  10. Now we have to assemble the thukpa.
  11. Divide the noodles into 4 bowls
  12. Top up the bowls with stock.
  13. Add boiled and shredded chicken
  14. Drizzle 1 tsp of chilli soy sauce which is made by adding finely chopped green chillies to soy sauce
  15. Garnish with spring onions and chopped coriander leaves

Vanilla Sponge Cake

Ingredients

  • 3 egg yolks
  • A pinch of salt
  • 3 egg whites
  • 1/2 cup sugar
  • 3/4 cup cake flour
  • 2 tbsp vegetable oil
  • 2 tbsp warm milk
  • 1/2 tsp vanilla extract

Method –

  1. Separate the egg yolks from the whites and put in 2 separate bowls.
  2. Add salt and vanilla extract to egg yolks.
  3. Whisk well and set aside.
  4. With an electric mixer, mix egg whites for 1 minute, add 1/3 of the sugar and beat.
  5. Add the remaining sugar and continue to beat until stiff peaks form.
  6. Add egg yolk mixture and slowly combine thoroughly.
  7. Sift flour into the mixture.
  8. Gently fold from bottom to top until all the flour is incorporated.
  9. In a small bowl, combine oil and milk.
  10. Add this mixture to the batter and fold in.
  11. Pour this mixture into a 15cm round pan lined with parchment paper.
  12. Bake in a preheated oven at 170°C for 30 minutes.

Vegetable Soup

Ingredients

  • 1 tsp butter
  • 1/2 tsp finely chopped garlic
  • 1 small chopped onion
  • 5 French beans, finely chopped
  • 1 small carrot, finely chopped
  • 1 cup cabbage, shredded
  • 1/4 cup capsicum, finely chopped
  • Salt to taste
  • 500 ml water
  • 1 tbsp cornflour
  • 2-3 tbsp water
  • 1/2 tsp black pepper powder

Method –

  1. Heat butter in a pan
  2. Add garlic and sauté for 30 seconds
  3. Add onion and sauté till translucent
  4. Add the chopped vegetables except capsicum
  5. Sauté for 5 minutes
  6. Add water and let it come to a boil
  7. Reduce heat, cover and cook for 10 minutes
  8. Add the capsicum
  9. Now, make a slurry with cornflour and water. There should be no lump
  10. Add the slurry and boil for 3 minutes
  11. Add pepper
  12. Mix well and switch off the flame

Oats Crackers

Ingredients

  • 1/2 cup rolled oats
  • 1 cup + 2 tbsp all purpose flour
  • 1 tbsp onion, chopped very fine
  • 1 tbsp coriander leaves, chopped very fine
  • 1/2 cup buttermilk
  • 2 tbsp softened butter
  • 3/4 tsp salt
  • 1 tbsp fine grain sugar
  • 1/4 tsp baking soda

Method –

  1. In a bowl, mix oats, flour, salt and baking soda well
  2. In another bowl, add sugar and butter
  3. Whisk the butter and sugar well
  4. Add chopped onion and coriander leaves
  5. Add half of the mixed flour and mix well
  6. Add the balance flour and mix with buttermilk
  7. You may not need all the buttermilk, so add carefully
  8. The dough should be sticky and not dry with cracks
  9. Roll out the dough thinly with a generous dusting of flour
  10. Carefully transfer the dough to a baking sheet lined with parchment paper
  11. Prick the dough with a fork and mark with a knife into rectangle or square shapes
  12. Bake at 180°C for 30 minutes until the crackers turn golden
  13. In between, brush with melted butter to get a nice colour

Lentil and Chicken Soup

Ingredients

  • 350 gm chicken pieces
  • 1/4 cup moong dal, rinsed and soaked
  • 1/4 cup masoor dal, rinsed and soaked
  • 1 small potato
  • 1 medium carrot
  • 1 cup spinach leaves
  • 1 medium tomato
  • 1” ginger, grated
  • 3-4 cloves garlic, crushed
  • 2 green chillies
  • 1/2 tbsp crushed peppercorns
  • 1 tbsp lemon juice
  • Salt to taste
  • 2 tbsp butter

Method –

  1. Pressure cook the chicken, vegetables, peppercorns, salt with 2 cups of water for 4 whistles.
  2. Allow the pressure to release on its own and let the vegetables and chicken cool down
  3. Debone the chicken and blend this mixture to a smooth paste.
  4. Take a deep pan and put on heat.
  5. Pour the contents from the blender to the pan and add butter.
  6. Let it come to a boil
  7. Switch off the heat.
  8. Add lemon juice and serve