Recipes

Chickpea Curry

Popularly know as ‘Chana Masala’ in India. This dish is easy to make and can be eaten with plain rice, Indian bread or any flat bread. Ingredients for 3 servings 1/4 tsp olive/canola oil ½ tsp cumin seeds 1” cinnamon stick 3 cardamom pods, lightly cracked 2 whole cloves ½ medium size yellow/red onion, minced 1 tsp minced garlic 1 tsp minced ginger ½ -1 serrano pepper, minced (use even less if you don’t like things spicy!) 4 roma tomatoes, finely chopped (or pureed in a blender / food processor) ¼ -1/2 tsp Indian red chili pepper powder or a pinch of cayenne pepper 1 tbsp coriander powder ½ -1 tsp garam masala 2 tsp amchur powder or 1 tbsp fresh lemon juice salt to taste (1/2 – 1 tsp) 1 can (25 oz) or 2 (15 oz) cans of Garbanzo bean drained and rinsed well ¼ cup chopped cilantro to garnish Method Heat the oil in a saucepan, add cumin seeds, cinnamon, cardamom, cloves stir and immediately add onion. Sauté’ onion till golden about 3-4 minutes then add garlic, ginger and serrano pepper cook another minute then add tomatoes and sauté till tomatoes are cooked down completely, about 4-5 minutes. Now add red chili powder, coriander powder, garam masala, amchur powder and salt. Cook for another minute. Add the beans and stir for 3-5 minutes to incorporate the sauce now add a cup of water, smash a few beans from the back of your spoon and cook the curry for 5 minutes. (You may have to add another ½ cup of hot water at this point if you...

Quinoa and Basmati Rice with Vegetable

This dish is popularly known as ‘Pulao’ Traditionally Pulao is made with while Basmati rice, to make it a little healthier, I add quinoa to this recipe. Ingredients for 4 servings 1/2 cup Basmati Rice ½ cup Quinoa 1/4 tsp olive/canola oil ½ tsp cumin seeds 3 green cardamom, lightly cracked 1” cinnamon stick 2 whole cloves ½ medium sized yellow/red onion, finely chopped 1 serrano chili pepper cut lengthwise in 2 1 tsp minced ginger 1 cup chopped Cauliflower 1 carrot, peeled and sliced 1 red potato, diced small salt to taste ( ¼ -½ tsp) ½ tsp garam masala ½ tsp turmeric powder (optional, this will make the dish bright yellow) 2 cups water 2 tbsp chopped cilantro ¼ cup frozen green peas, thawed Method Soak rice and quinoa for 20 minutes. Rinse, drain and keep aside. To the hot pan, add oil. Once oil is hot add cumin seeds, green cardamom, cinnamon and cloves and then quickly add onion. Cook for 2 minutes just to sweat the onion then add serrano pepper and ginger, cook another minute. Add cauliflower, carrot and potatoes and stir for 2 minutes now add salt, garam masala and turmeric powder (if using), Cook 1 more minute, now add water and bring it to a boil, add rice and cilantro. Once it comes to a boil, reduce the heat to simmer, cook covered for 20 minutes. Fluff rice with a fork sprinkle peas on top and put the lid back on. Leave it covered until ready to serve. Note: Use of turmeric makes the rice yellow in color and adds ton of...

Cumin Potatoes

Ingredients for 4 servings 4 red potatoes, boiled whole and diced (peeling the potatoes before dicing is optional) 1/2 tsp olive/canola oil 1 tsp cumin seeds ½ tsp coriander powder ¼ – ½ tsp garam masala (if you like it spicy add ½ tsp or else ¼ tsp) ½ tsp turmeric salt to taste (1/2-1 tsp) ¼ – ½ tsp Indian red chili pepper powder or a pinch of cayenne pepper ¼ tsp black pepper powder (optional, add if you like it spicy) 1 tbsp amchur powder (this is dry mango powder if you don’t have it add 1 T lemon juice instead) ¼ cup chopped cilantro for garnish Boil the potatoes, drain and allow them to cool and dice small. Pour oil in a hot Skillet, spread the oil with a silicon brush so the pan is greased well, now add cumin, coriander, garam masala, turmeric, salt, red chili powder, and black pepper. Stir to combine and quickly add diced potatoes and amchur powder / lemon juice and cook stirring every so often for 10 minutes. Garnish with...

Toasted Brown Basmati Rice

Ingredients for 4 servings 1 cup brown basmati rice 2 cups water ¼ tsp salt In a hot skillet add rice, stirring occasionally let the rice toast on medium heat for 3-5 minutes. Now add water and salt, stir and let it come to a rapid boil. Reduce the heat to low and cover the pan with a good lid, simmer for about 45-50 minutes. Turn the heat off, open and fluff it with a fork. Quickly, put the lid back on and let it sit until you are ready to...

Lentil Curry

Popularly know as ‘Dal Fry’ Dal or lentils, peas and beans are cooked practically daily in almost every Indian home, vegetarian or not. Each region has its own favorites and cooking methods. Some are cooked with garlic and ginger, in addition to the staple spices of turmeric, cumin and coriander. Dal can range from spicy-sweet to scorching hot, soup like or dry like a pilaf. Ingredients for 3 servings 1 cup green/red lentil 3-4 cups of water (start with 3 cups, add more if needed)  1 tsp minced ginger ½ – 1 serrano pepper, minced ¼ medium size yellow/red onion, minced 1/2 tsp turmeric 3 roma tomatoes, diced small Salt to taste (1/2-1 tsp) For Tempering 1/4 tsp olive/canola oil 1 cloves of garlic, chopped finely ½ tsp cumin seeds ¼ – ½ tsp Indian red chili pepper powder or a pinch of cayenne pepper For Garnish 2-3 tbsp chopped cilantro Sort and remove any debris from the lentils, then wash in cold water (2-3 times). Drain the water keep lentils aside. (If you have time, soak lentils for 30 minutes before cooking, this step is optional but helps with cooking the lentils a little bit faster. If you soak the lentils make sure to rinse and drain well) In a large saucepan add 3 cups of water and bring it to a boil. Then add lentils, ginger, serrano pepper, onion, turmeric, and tomato. Stir well and bring it to a good boil. As soon as it comes to a boil, cover the saucepan with a lid (leaving a little open for the steam to let out), lower the...

Chai Tea with Cashew Milk

Chai tea, or masala chai, is easy and economical to make at home. And this easy-to-make cashew milk makes it rich and creamy! Ingredients For the Chai 2 1/2 cups water 1 tsp black tea leaves or 2 black tea bags 4 green cardamom pods, cracked 2 whole clove 1 1/2 inch piece cinnamon stick 1/2 inch piece ginger, sliced 1/4 tsp fennel seed 2-6 T alternative milk (cashew milk* or hemp milk) 1-4 tsp agave nectar (or any sweetener to taste) For the Cashew Milk 1/2 cup raw cashews soaked in water for 1-3 hrs. 1 cup water Preparation For the Chai Tea In a saucepan add water, tea leaves or tea bags, cardamom, cloves, cinnamon, ginger, fennel seeds and bring it to a boil. Reduce the heat to medium and let it simmer for 3 – 5 minutes – the longer it boils, the stronger the Chai. Add the cashew milk and turn of the heat. Strain it into a cup and stir in the sweetener. Masala chai is best when served right a way. For the Cashew Milk Rinse and drain cashews. In a blender add water and cashews and blend for one minute to make cashew milk. Stores in the refrigerator for 3-4 days. Additional Tips If in a hurry, you could make the cashew milk without soaking the cashews. Try other alternative milks like rice or almond milk. Make your Chai a little spicier in winter by adding 6-8 black...

Healthy Queso (NO CHEESE) Dip

Ingedients „1 cup diced butternut squash „¼ cup raw cashews soaked in 1 cup water for at least 30 minutes „1 cup water „4 oz jar pimentos, drained „¼ cup nutritional yeast „1/8 tsp garlic powder „1/8 tsp onion powder „½ tsp sea salt „1 tbsp cornstarch Method Steam butternut squash for 20-30 minutes until cooked through. Set aside to cool. Drain and rinse soaked cashews. In a blender cashews with 1 cup of water for a minute until you get a smooth cashew cream. Now place the rest of the ingredients in the blender with the cashew cream and blend until you get a very smooth orange sauce. Blend about 2 minute in a high speed blender or about 4-5 minutes in a regular blender. Pour the sauce in a small saucepan over medium heat cook whisking continuously for 2-3 minutes until it thickens. Serve queso warm or at room temperature with baked tortilla chips or vegetables....

“You learn to cook so that you don’t have to be a slave to recipes. You get what’s in season and you know what to do with it.”

Julia Child

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