Slow-Cooker Lentil Soup with Spinach

  

 Ingredients

4 cups (960ml) homemade vegetable or chicken stock or store-bought low-sodium vegetable or chicken broth

1 1/2 (360ml) cups water

1/2 cup (120ml) dry sherry, white vermouth, or dry white wine

 1/4 cup (60ml) extra-virgin olive oil, plus extra for serving

2 tbsp (30ml) tomato paste

2 tsp smoked paprika, divided

1 tsp cumin pdr, divided

1 tsp coriander pdr divided

2 tsp kosher salt; for table salt, use half as much by volume

1/4 to 1/2 tsp cayenne pepper

 12 ounces  plum tomatoes (340g; about 3 to 4), cored and chopped coarse (about 1 3/4cups) (see notes)

1 1/4 cup (about 8ounces) dried French green lentils , picked over and rinsed

2 medium carrots (8ounces; 226g), peeled and finely chopped (about 1cup)

1 medium yellow onion (8ounces; 226g), finely chopped (about 1cup)

6 medium cloves garlic, minced

4 sprigs thyme

2 bay leaves

5 ounces (140g; 5cups) baby spinach

2 tsp (10ml) sherry vinegar, plus extra for serving (see notes)

Freshly ground pepper to taste

1/2 cup chopped fresh cilantro or parsley leaves and tender stems, for serving (optional) 

 

Instructions

In a slow cooker, whisk together stock, sherry, olive oil, tomato paste, 1 1/2 teaspoons smoked paprika, 1/2 teaspoon cumin, 1/2 teaspoon coriander, salt, and cayenne pepper. Add tomatoes, lentils, carrots, onion, garlic, thyme, and bay leaves. Cook until lentils are tender, 5 to 6 hours on high or 7 to 8 hours on low. 

Using tongs, discard thyme sprigs and bay leaves. Whisk vigorously until the liquid is creamy, about 30 seconds (the lentil mixture will thicken more as it cools). 

If cooking on low, increase temperature to high, stir in spinach, remaining 1/2 teaspoon smoked paprika, remaining 1/2 teaspoon cumin, and remaining 1/2 teaspoon coriander, cover, and cook until greens are wilted and flavors meld, about 30 minutes. Stir in vinegar. Season with salt and pepper to taste. Sprinkle individual portions with cilantro or parsley, if using, then drizzle with olive oil. Serve, passing extra vinegar at the table, if desired. 

 

Notes

A 14.5- or 15-ounce can of petite diced tomatoes, drained, can be substituted for the fresh tomatoes, but the soup will be slightly more acidic. 

Balsamic vinegar can be substituted for sherry vinegar.

Make–Ahead and Storage

Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months. If freezing, thaw in the refrigerator. Reheat gently before serving, adjusting consistency with water as needed. 

 

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Dubki Wale Aloo

A Mathura street-food favourite, this spicy, thin potato curry gets its character from crushed potatoes and aromatic whole spices.

Ingredients

500 gm potatoes, boiled and roughly crushed

2 tbsp mustard oil

1 tsp cumin seeds

1 tsp fennel seeds

¼ tsp hing

½ tsp fenugreek seeds

3-4 dried red chillies

2-3 green chillies, slit

1 tsp coriander pdr

½ tsp turmeric pdr

1 tsp Kashmir red chilli pdr

½ tsp amchur pdr

3-4 cloves

5-6 black peppercorns

1 black cardamom, lightly crushed

2 tbsp fresh coriander, chopped

Salt to taste

Method

Roughly crush the boiled potatoes, keeping some pieces chunky.

Heat mustard oil in a pan. Add cumin, fennel, fenugreek, cloves, pepper, black cardamom, hing and dried red chillies.

 Add green chillies and the powdered spices. Stir briefly.

Add the potatoes and mix gently, coating them with the spices.

Pour in enough water to make a thin, flowing gravy.

Bring to a boil and simmer for 10-15 minutes.

Add amchur and fresh coriander before serving.

Tip: The curry should be thin and flavourful rather than thick. Serve hot with  poori/ roti/ dosa.

 

 

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Two-Bean Chili

 Ingredients

Sliced avocado

1 bay leaf

1/2 cup bittersweet chocolate chips

1 cup black beans washed and soaked overnight

1 (15 oz.) can red kidney beans, drained and rinsed

1 (28 oz.) can crushed tomatoes

2 tsp chili pdr or to taste

Chopped fresh coriander leaves

2 garlic cloves, chopped

1 tsp coriander pdr

2 tsp cumin pdr

1/2 tsp black pepper pdr or to taste

Shredded Monterey Jack cheese

1 tbsp oil

1 tsp dried oregano

1 red bell pepper, cored, seeded and chopped

1 tsp sea salt or to taste

1 large shallot, chopped

Sour cream or plain yogurt

 4  green tomatoes chopped

6 cups water

Preparations

Rinse and drain black beans and discard any rocks or funky-looking (discolored, wrinkly) beans.In heavy soup pot, combine black beans, 6 cups of water, salt and bay leaf.Bring to a boil.Reduce heat and simmer, partially covered, until beans are tender, about 1 hours.Keep an eye on the water, and add more if needed, 1 cup at a time. Beans should have some liquid remaining, but they should not be overly soupy.When beans are almost done, prepare the vegetables.

In large saucepan, heat the oil and saute the shallot, garlic, red pepper, and tomatoes until tender, 10-15 minutes.When beans are completely tender, remove the bay leaf, and add the sauted vegetables and any remaining oil, the salt, pepper, spices, kidney beans, crushed tomatoes, and chocolate chips.Bring chili to a boil.Reduce heat and simmer, uncovered, until chili thickens and flavors meld, about 30 minutes.Stir occasionally.

Remove pot from heat and let chili cool for about 20 minutes before pureeing two cups in blender. If you try to puree hot liquid in a blender, the people who move into your house after you will inherit the splatter, and they will curse you.Return pureed chili to pot and mix through.Taste, and add salt and pepper if needed.

Heat through until warm, about 5 minutes.Ladle into bowls and heap on whichever garnishes you prefer. It can be served with toasted bread and avocado or with roti/ tortillas, the choice is yours or why not plain cooked hot rice too !

 

 

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Falafel Burgers

 Ingredients

2 cans garbanzo beans (chickpeas), drained and rinsed

1 tbsp chili powder

1 tbsp coriander pdr

1 tbsp cumin pdr

4 tbsp flour

1 large handful parsley/ coriander leaves, chopped

2 cloves garlic, grated or finely chopped

2  lemons juice and zest

4 pita pockets

1 small red onion, chopped

Salt and pepper, to taste

1/2 cup tahini

1 1/2 tsp turmeric pdr

1/4 cup vegetable oil

3 tbsp water

 

Preparations

Combine the chickpeas, onion, garlic, parsley, flour, spices, and salt, and pulse until the mixture is well combined. Form the mixture into 4 large patties.

Heat the oil in a large, nonstick skillet set over medium-high heat. Cook for about 3 minutes per side.Make the tahini sauce

Whisk the tahini paste with the water, lemon juice and zest, salt, and freshly ground black pepper in a mixing bowl.

Serve the burgers in pita pockets or on a bun. 

 

 

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Black Eyed Pea Salad

  

Ingredients

3 cups cooked black eyed peas (about two 15 ounce cans, rinsed and drained)

1 cup corn

1/2 cup chopped red onion

2 tomatoes , seeded and diced

1 cup cucumber , seeded and diced

3 green onions , chopped

For the Dressing:

1/4 cup apple cider vinegar

juice of 1 lime

2 tsp sugar

1 tsp kosher salt

1/4 tsp  freshly ground black pepper

1 1/2 tsp cumin pdr

3/4 tsp coriander pdr

3/4 tsp smoked paprika

a few dashes of hot sauce , according to heat preference

 

Preparations

 Combine the beans and vegetables in a large bowl. Whisk together the vinaigrette ingredients and pour over the mixture. Stir to combine. Refrigerate for at least 4 hours before serving. Enjoy as a salad, side dish or as a salsa with corn chips.  

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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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Soya Chunk And Oats Tikki

  

Ingredients

1 cup Soya Chunks

1/2 cup Green Peas

1 number Onion Chopped

100 gm Palak/ Spinach

1 medium-sized Ginger

 garlic 7 cloves 

1 number Carrot Chopped

1/2  cup Besan / Gram Flour

salt 1/2 tsp  

1 tsp Coriander pdr

1/2 tsp garam masala  

1/2 tsp crushed green chili 

1/2 cup powdered oats 

1/4 cup Oil

 

Preparations

Soak the soya chunks in hot water for 15 minutes or until they swell up and become soft.

Once soaked, squeeze out the excess water and transfer the soya chunks to a chopper jar.

Finely chop the soya chunks using the chopper and set aside.

To the chopper jar, add green peas, chopped onion, palak (spinach), ginger, garlic, and carrot.

Finely chop all the vegetables until well blended but not pureed.

Transfer the chopped vegetables to a mixing bowl.

 

To the bowl, add the chopped soya chunks and vegetables.

Add besan (gram flour), salt, coriander powder, garam masala, crushed chilli, and powdered oats.

Mix all the ingredients thoroughly until they form a cohesive mixture. The mixture should hold its shape when pressed.

Take small portions of the mixture and roll them into medium-sized balls.

Flatten each ball gently between your palms to shape them into patties (tikkis).

Heat 2 tablespoons of oil in a pan over medium heat.

Place the tikkis in the pan and shallow fry them until they are golden brown and firm on both sides. Flip them gently to ensure even cooking.

Remove the tikkis from the pan and place them on a paper towel to absorb any excess oil.

Serve hot with your favorite sauce, chutney, or yogurt dip.              

 

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Spinach - Paneer Tikki

  

Ingredients

3 tsp oil
3 green chillies
1 inch ginger paste
1 bunch palak / spinach, chopped
3 potato, boiled & mashed
½ cup paneer / cottage cheese, grated

½ cup bread crumbs
1 tsp coriander powder
¼ tsp cumin powder
½ tsp garam masala
½ tsp aamchur / dry mango powder
2 tbsp coriander, finely chopped

½ tsp salt
2 tbsp corn flour
1 tbsp maida
¼ tsp chilli flakes
¼ tsp salt
½ cup water
1 cup bread crumbs

 

Method

In a large kadai, heat oil and sauté chillies and ginger paste, then add a bunch of palak, cooking until it wilts and shrinks.

Cool the palak mixture, blend into a smooth paste, then mix with mashed potatoes, paneer, and breadcrumbs in a large bowl.

 Combine the palak mixture with spices, herbs, and breadcrumbs to form a non-sticky dough, then prepare a smooth maida paste by mixing corn flour, maida, chilli flakes, and salt with water.

Shape veg mixture into cylinders, coat with maida paste & breadcrumbs (double coat). Deep fry or bake at 180°C for 15 min. Serve crispy palak cutlet with tomato sauce.

 

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Misal Pav

 

Ingredients 

Red Chilli Paste

3-4 Byadgi Chillies, soaked in hot water for 10 minutes or until soft

 3-4 Kashmiri Red Chillies, soaked in hot water for 10 minutes or until soft 

 6 Cloves Garlic

Misal

•  ¼ Cup Oil, groundnut, sesame, canola oil
• 1 tsp Mustard Seeds
• 1 tsp Cumin Seeds
•  ⅛ tsp Hing
•  2 Sprigs chopped Curry Leaves, stem removed
• ¾ Cup chopped Onion, approx 2 onions
•  ½ Cup chopped Tomato, approx 1 tomato
•  ½ tsp Turmeric Powder
• ½ tsp Coriander Powder
• 1 tbsp Misal Masala, sub with goda masala or pav bhaji masala
• 200 Grams Mixed Sprouts
• 3 Cups Water
• 1 ½ tsp Salt
• ¾ tbsp Jaggery
• ⅓ Cup chopped Coriander Leaves
• 2-3 Wedges Lemon
•  

• Method 

  Red Chilli Paste

  • Grind together soaked red chillies and garlic using a food processor or mixer. You can use 1-2 teaspoons of the soaking water. Blend to a coarse wet paste. Keep aside

  Misal

   Heat oil in a pressure cooker over high heat. Once hot add mustard seeds and allow to splutter. Reduce heat to medium and add cumin seeds, hing and curry leaves. Fry for 30 seconds.

Add chopped onions and saute for 1 minute or until fragrant. Add the red chilli paste and fry until the raw aroma goes, approximately 2-3 minutes. Add chopped tomatoes and misal masala and stir to combine. Cook for 3-4 minutes or until the tomatoes have softened and the oil separates.

Add mixed sprouts and mix to combine. Add water and salt and stir until well mixed. Cover the lid of the pressure cooker and seal with the whistle. Cook on high heat till the 1st whistle and then reduce the flame to low and cook for another 10 minutes. Once done, turn off the flame and allow the pressure to release naturally.

Remove the whistle and lid of the pressure cooker. Turn on the flame to a medium, add jaggery and mix to combine. Bring it to a boil and turn off the flame.

Add chopped coriander leaves and some freshly squeezed lemon juice. Stir to combine. Serve hot along with some pav or poha, chopped onion and top it off with some farsaan! 

It can be served with poha as poha will soak up all the gravy to make it tasty. 

 

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