Old Fashioned Baked Beans

  

Ingredients

 1pound  dried navy beans

8 ounces thick cut bacon, diced ( veg. sub. smoked tofu. tempeh/ smoked paprika/ mushrooms)

1medium yellow onion, finely chopped

2 cloves garlic, minced

1/2 cup plain tomato sauce or ketchup

1/4 cup molasses

1/2 cup brown sugar

2 tbsp apple cider vinegar

1tbsp prepared yellow mustard

2 tsp  Worcestershire sauce

1 tsp smoked paprika

2 tsp salt

1/2 tsp  freshly ground black pepper

1 bay leaf

 

Preparations Place the dried beans in a pot of water covered by a few inches of water and let soak overnight. Drain the beans, place them back in the pot with fresh water and bring to a boil. Simmer for one hour, then drain, reserving the liquid. See NOTE. In a Dutch oven or other oven-proof pot  fry the bacon until crispy then add the onions and cook until soft and translucent, 5-7 minutes.  Add the garlic and cook for another minute. Stir in the tomato sauce, molasses, brown sugar, apple cider vinegar, mustard, Worcestershire sauce, smoked paprika, salt, pepper and bay leaf. Add 1 1/2 cups of the reserved bean water and the beans. Bring everything to a simmer for a minute or two to heat it up.  In the meantime preheat the oven to 325 degrees F. Transfer the Dutch oven with the lid on to the middle rack of the oven. Bake for 2 to 3 hours or until the beans are tender and the sauce has thickened, removing the lid during the last 20-30 minutes to help the sauce thicken.  NOTE: If at any point during the cooking process too much liquid evaporates and the beans get dry, add a little more of the reserved bean water. The beans themselves can vary from batch to batch and you may end up either needing to add more liquid if the beans are too dry or you may need to bake the beans longer with the lid off if there is too much liquid. Adjust as needed. Add more salt the pepper to taste. Serve immediately or let cool completely and refrigerate until ready to serve.  Can be reheated on the stovetop or in the microwave. SLOW COOKER METHOD: Follow steps 1 and 2 and then pour everything into the slow cooker. Cook on LOW for 6-7 hours or on HIGH for 3-4 hours or until the beans are tender. Open the lid for the last 30 minutes or longer until the sauce has thickened. If the beans are too thick at any point and too much liquid has evaporated, stir in a little extra water.

Notes

Depending on the age and storage condition of the beans some can remain hard even after hours of cooking.  A classic trick is to add 1/4 teaspoon of baking soda to the beans while you’re boiling them (1/4 teaspoon for every pound of beans).  Be careful though:  If too much is added or if it’s added to beans that aren’t too hard, you could end up with mushy beans.

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Roasted Cauliflower Chowder

  

Ingredients

1 large head cauliflower, washed and cut into florets

2 tbsp olive oil

pinch of salt

2 tbsp butter, vegan/paleo: use olive oil

1medium yellow onion, chopped

2 cloves garlic, minced

2 medium carrots, chopped

2 celery ribs, chopped

1 large red bell pepper, seeds removed and diced

3 cups veg broth

1 tsp chopped fresh thyme

1 small bay leaf

1/8 tsp freshly ground black pepper

1 tsp salt

1 cup heavy cream, vegan/paleo: use cashew milk

 2 tbsp chopped fresh parsley

 

Instructions 

Preheat the oven to 400 degrees F.

Place the cauliflower florets onto a lined baking sheet and drizzle with the olive oil and a pinch of salt. Roast for 20-25 minutes until nicely browned, turning with a spatula after 15 minutes. Set aside until ready to use.

Heat the butter in a stock pot over medium-high heat and cook the onion until soft and translucent, 5-7 minutes. Add the remaining vegetables and cook for another 5-7 minutes until softened. Add the roasted cauliflower, stock, thyme, bay leaf, salt and pepper and bring to a boil. Reduce the heat to medium-low, cover and simmer for 25 minutes. Discard the bay leaf.

Use an immersion blender to puree the soup to consistency you prefer (I like to puree just part of it and leave the rest chunky). Alternatively transfer a portion of the soup to a regular blender, puree it, and add it back to the pot.

Add the cream and parsley and heat through. Add salt and pepper to taste. Note: If you prefer a thicker consistency you can dissolve some cornstarch in a little water (e.g., 1 tablespoon cornstarch in 3 tablespoons water) and pour it into the soup at the end. Let the soup simmer for a minute or two until slightly thickened.

 

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Kutchi Dabeli

 Ingredients

1 tbsp Chilli powder  

1/2 tsp Amchur powder

1/2  tsp Black salt

1/2"  piece of Cinnamon

1 Green cardamom  

1 Black cardamom

1/2 tsp Cloves  

1/2 piece of Star anise

1  Bay leaf  

1/2 tsp Stone flower

1/3  Cup Coriander seeds  

1 tsp Cumin seeds

1/2 tsp Black pepper 

1/2 tsp Fennel seeds

1 tbsp Sugar  

2 tbsp Grated coconut

8 piece of Garlic 

 7 dry Red chillies

1 tsp Cumin pdr

1/2 tsp Black salt

1/4 Cup Tamarind  

1/2 Cup Chopped dates

1/4  Cup Jaggery  

1 tbsp Chilli powder

1/2  tsp Cumin powder  

1/2 tsp Dry ginger powder

1/2  tsp Black salt 

1/2 tsp Asafoetida

1 tbsp Oil  

4 medium Potatoes

1 tsp Cumin seeds  

1/2 tsp Asafoetida

1/2 -1 tsp Dabeli masala  or as needed

2 tbsp Sweet chutney

1/4  Cup Chopped Coriander leaves  

1/4 Cup Grated Coconut

1/4  Cup Pomegranate arils  

1/4 Cup Masala peanuts

1 tbsp Oil  

12 pieces Pav

1/4  Cup Nylon sev

Preparations

For dabeli masala, heat a pan and add all the whole spices, and a pinch of salt and sauté them on low heat.

Add the coconut and continue roasting all the ingredients until the spices are fragrant.

Cool the roasted spice and add them to a blender.

Add the powdered spices, sugar and blend to a smooth prefer.

Add salt to taste, blend again and keep aside.

For spicy chutney, soak the red chillies in hot water for 10 to 15 minutes.

Cool the soaked chillies and deseed them if you want the chutney to have a smoother consistency and be less spicy.

Add all the ingredients to the blender, with required amount of salt and water and blend to a semi thick, smooth paste.

For sweet chutney, heat some water enough to soak the tamarind and let it soak for 15-20 minutes.

After the water is cooled, squeeze the tamarind to separate the pulp.

Heat oil in vessel and saute the powdered spices briefly without burning.

Add the water with the tamarind pulp and the remaining ingredients and add some more water enough to boil the ingredients.

Let it boil on low heat till it become semi thick.

Remove the pieces of the date and set aside.

For dabeli filling, boil the potatoes very well, peel and mash them.

Heat oil in a vessel, add the cumin seeds and asafoetida and sauté it quickly.

Add the dabeli masala and saute it.

Add the mashed potatoes, sweet chutney and mix well.

Add the chopped coriander leaves and mix well.

Set the dabeli filling in a plate, cover the top with grated coconut, masala peanuts and pomegranate arils and press them well.

For assembling the Kutchi Dabeli, cut the pav in half alongside the width.

Toast it lightly.

Spread the sweet chutney on inner side of one half of the pav and the spicy chutney on inner side of the other half.

Add the dabeli filling in generous amounts on one half of the Fresho pav and place the other half on top.

Dip the pav sideways in the nylon sev, and the Kutchi Dabeli is ready to serve. 

 

 

 

 

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Mango Relish

 Ingredients

200 gm Mango  

100 gm Jaggery Powder

1/2 Cup Sambar Onion  

1/2 tsp Salt

3 pieces Cloves 

1 Cardamom

1 Bay Leaf 

1/2"  Cinnamon 

6 pieces Black Pepper Corns  

Sugar (if required)

 

Preparations

 

Grate or cut the mangoes into bite sized pieces and keep aside.

Start by melting the jaggery along with the water in a heavy bottomed vessel, once all the jaggery has melted add in the grated mangoes along with all the whole spices and pearl onions.

Allow the mangoes to cook through and soften, stirring occasionally over a low flame.

Once the mixture gets sticky and coagulates (forming a jam like consistency) , taste for salt and sugar and add in accordingly.

Turn off the flame and allow to cool completely before transferring into an airtight container.

Refrigerate and consume withing two weeks. It goes well with toast, roti, dosai, idli, adai and with whatever else you like.

 

 

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Matte Ke Aloo ( Potatoes in Buttermilk gravy)

 

Ingredients

1 litre mattha (buttermilk)

250 grams boiled potatoes

5-6 green chillies, slit

1 tsp grated ginger

1 tsp cumin seeds

1 bay leaf

1 black cardamom

4-5 whole black pepper

2 whole red chillies

1/2 tsp red chilli powder

1/2 tsp turmeric powder

1 tsp coriander powder

1/2 tsp black salt

Salt to taste

1 tbsp roasted kasturi methi

1 tbsp fresh coriander leaves, chopped

Directions

1. Cook The Whole Spices

Heat mustard oil in a pan and add cumin seeds along with the bay leaf, cardamom, pepper and other whole spices. Once they start crackling, add whole red chillies, grated ginger and slit green chillies. Cook them on a low flame for about 2 minutes.

2. Cook The Powdered Spices

In a small bowl, mix the powdered spices with 2-3 teaspoons of water to form a paste. Add this paste to the pan once the whole spices are ready. Cook on low flame and stir carefully to avoid burning. If needed, switch off the flame while stirring to prevent the spices from sticking.

3. Add The Potatoes

After 2 minutes, add the boiled and lightly mashed potatoes. Mix well with the masala, adding a little water so that the flavours coat the potatoes evenly.

4. Add The Buttermilk

Keep the flame low and slowly pour in the buttermilk, stirring continuously so it blends smoothly with the potato and spice mix. Cook gently on low flame until the colour of the curry changes.

5. Season And Finish

When the curry begins to boil, add both black salt and regular salt. Stir in roasted kasuri methi and fresh coriander leaves. Allow the curry to simmer for a few minutes until it reaches the desired consistency.

Health Benefits Of Mattha Aloo

Mattha Aloo is not only flavourful but also light and digestion friendly. Its buttermilk base makes it cooling, especially in the hot months.

• Probiotics: Buttermilk supports gut health.
• Low on oil: Compared to rich curries, it feels lighter.
• Balanced: Potatoes add fiber and energy without heaviness.

This balance of comfort and health is one reason why it is often chosen as a summer curry.

Serving Suggestions And Variations

Traditionally, Mattha Aloo is served with puri or paratha, but it is versatile enough to be paired with other staples.

• For lighter meals, serve it with steamed rice or rotis.
• For variation, a small amount of gram flour can be added to thicken the curry.
• To make it milder, reduce the number of chillies.

Whichever way it is cooked, the buttermilk base gives Mattha Aloo its unique, refreshing flavour.

Tips And Tricks For Mattha Aloo

There are two common methods of preparation:

• Method 1: Add buttermilk after tempering, then potatoes later.
• Method 2: Add potatoes first with spices, then stir in buttermilk.
• Both work well. You can try each to see which version you prefer.

Once you make Mattha Aloo, it is likely to become a regular feature on your table. Its tangy, spiced flavours and ease of cooking make it one of those recipes you will return to again and again.

 

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Aloo Chana Instant Pot / Stove top

Ingredients

Chickpeas 2 cups boiled / 1 15 oz. can chickpeas drained and rinsed OR ½ cup dried chickpeas

Potatoes ½ pound/ 225 gm diced to 1 ½”, if you use a pan, boil in 1 cup water, while you prepare the rest of the ingredients

Onion 1 cup/ 120 gm sliced/ chopped from 1 medium

Green chilies 1-2 slit

Ginger-garlic paste 1 tbsp or ½” ginger peeled and 3 garlic cloves crushed/ minced

Tomatoes ¾ cup chopped, deseeded

Mint leaves 2-3 tbsp leaves chopped

Spices

Turmeric pdr ½ tsp

Garam masala ¾ - 1 tsp as per taste

¾ to 1 tsp Kashmir red chili pdr as per taste

Bay leaf 1 or curry leaves 1 sprig

Star anise 1, mace 1 strand

Cumin/ jeera OR caraway seeds ½ tsp

Green cardamoms 3

Cloves 3

Cinnamon 3” pieces

You can choose the spices as per your taste

Preparations 

If you don’t have raw coconut, you may use coconut milk. To a small grinder jar, add 1/3 cup grated raw coconut, 10 cashew nuts or 1 tbsp fried gram ( pottukadalai), 1 tsp fennel seeds and pour ½ cup water

To substitute the above ingredients, use 1/3 cup thick canned coconut milk, 1 tbsp nut butter and ¾ tsp ground fennel / saunf. Add them to a small bowl and whisk together with a fork.  Grind to a smooth paste.

Heat 3 tbsp oil in a pan or instant pot ( on saute mode) and add the whole spices. When they begin to sizzle, add curry leaves and onion.

Saute until they turn golden, add ginger-garlic paste and green chili.

Saute for a minute and add tomatoes. Cook until the tomatoes break down to a mush.

Add mint leaves and saute until aromatic for 1-2 minutes.

Stir in the salt, turmeric , chili pdr and garam masala

Turn down the heat and add 1/3 cup whisked yogurt, use thick yogurt only.

Cool down for 2-3 minutes.

Mix in boiled chickpeas, potatoes and ¾ cup stock/ water/ ( Note use boiled potatoes, if using a normal pan/ pot & use raw potatoes only to cook in Instant pot.

Pour the coconut milk.

Stove top- bring to a gently boil. Cover and simmer for 6-8 minutes, until thick and aromatic. If it turns too  thick, add a splash of hot water as you cook. If it is runny, mash a few potatoes.

Instant pot (IP)- pour another ½  cup water. Cover the instant pot and pressure cook for 5 minutes. The IP beeps when it is done, press cancel and wait for 2 minutes. Gently release the pressure manually. Be careful of the hot pressure.

Aloo chana is done when the chickpeas and potatoes are tender and very soft or slightly mushy. The gravy is slightly runny at this stage but turns thick after cooling. Taste and more salt/ garam masala or Kasturi methi if you desire.

Garnish aloo chana with chopped coriander leaves. Serve with plain rice, pulao/ roti/ dosa.

TIPS

If you se dried chickpeas, soak ½ cup chickpeas overnight and pressure cook with 1 cup water till al dente. Not completely soft. In the IP you cook for 13 minutes.  Since it is pressure cooked again for another 5 minutes in the kurma. You’ll be left with ¾ cup water/ chana stock, use that when you cook the aloo chana.

Canned chickpeas- drain and rinse the chickpeas well. They should be tender and not to soft. Every brand is different. If in doubt don’t use IP to pressure cook them, instead cook them in a pot.

Green chilies & chili pdr- If you don’t use enough green chilies/ chili pdr, your kurma will taste sweet due to the coconut and nuts. Using a lot of chili pdr, alters the flavour of kurma.

Whole spices are an essential ingredient set in a kurma recipe, but you may omit them and use more garam masala. That alters the flavours because whole spices impart a delicate flavour to the kurma.

 

 

 

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Soya Matar Kheema

 Ingredients:

Soya granules: 50 g

Green peas: 25 g

Cauliflower (finely chopped): 15 g

Beans (finely chopped): 5 g

Carrot (finely chopped): 15 g

High-protein yoghurt: 50 g

Green chillies: as per taste

Salt: to taste

Boiled millets: 1 cup

Fried onions: 2 tbsp

Dry spices:

Kashmiri red chilli powder: 1 tsp

Coriander powder: 1 tsp

Cumin powder: 1 tsp

Biryani masala: 1 tsp

Salt: 1 tbsp (adjust to taste)

For cooking:

Ghee: 1 tsp

Green cardamom: 2

Cinnamon: 1 small stick

Bay leaf: 1

Cloves: 3–4

Air-fried birista: 2 tbsp *

Ginger-garlic paste: 1 tbsp

Chili–coriander paste: 1 tbsp

* Making birista (crispy fried onions) in an air fryer is a healthy, low-oil alternative to deep-frying, requiring only 1–2 teaspoons of oil for 2-3 large onions. Slice onions thinly, toss with oil, and air fry at

–

(

–

) for 12–20 minutes, shaking every 5 minutes until golden brown. 

Method:

In a bowl, combine soya granules, peas, cauliflower, beans, carrot, yoghurt, all dry spices, and salt.

Mix well until evenly coated.

Cover and marinate for 15–20 minutes.

Heat ghee in a pan.

Add cardamom, cinnamon, bay leaf, and cloves; sauté until aromatic.

Add air-fried birista and sauté lightly.

Add ginger-garlic paste and cook until the raw smell disappears.

Stir in chilli–coriander paste and sauté for 30–40 seconds.

Add the marinated mixture.

Cook on medium heat for 10–15 minutes, stirring occasionally, until the kheema is well cooked and the masala is well combined.

Switch off the heat and keep ready for layering.

Cool slightly and blend into a smooth paste.

Strain for a silky texture.

Heat oil, add the gravy, and simmer for 8–10 minutes until thick and glossy.

Adjust salt and add a pinch of honey if needed.

Step 3: Final Finish (No Cream)

Ingredients:

Roasted paneer tikka

Protein yoghurt (whisked): 3 tbsp

Kasturi methi: 1 tsp

Garlic (finely chopped): 1 tsp

Red chilli powder: ½ tsp

Oil: 1 tsp

Fresh coriander: for garnish

Method:

Lower the heat completely.

Slowly add whisked yoghurt while stirring continuously (to prevent curdling).

Add paneer tikka and mix gently.

Simmer for 2–3 minutes only.

 Light Tadka

Heat oil

Add garlic and sauté until lightly golden

Switch off the heat, then add red chilli powder and kasturi methi

Pour over the curry

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