Five dal tadka dal

In a pressure cooker, take about 1/8 cup each of toor daal, yellow moong daal, green moon daal, and Chana daal. This should make half cup. Now add about half cup masoor daal. Wash all the daals, add water, salt, turmeric and 1 cut up tomato. Cook for 5-6 whistles and let the pressure release. Remove the tomato peels, and mix the daal with a ladle (keep some texture). Heat some peanut oil, add jeera, 1 whole red chilli, 2 cloves chopped garlic, 1/4 of a chopped red onion, a big pinch of hing and let it sauté. Once the onion starts to get brown on the edges, add chopped cilantro and 1/2 tsp Kashmiri red chilli powder. Add to the daal, add some more cilantro, mix and cook for a minute or two. Serve with warm rice and ghee.

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Guest post - Bhinda nu shaak

This one is in memory of one of my best friends' mom....S. used to bring this in her lunchbox and I ate it all up....Today I wanted to make it for my daughter, so I called up S.'s older sister for the recipe..this one's for you, Masi! Chop Bhinda in slices. Heat oil (slightly more, cause it's bhindi). Add mustard seeds, a few methi seeds (rai:methi=4:1), a pinch of hing and turmeric. Add bhinda, stir and cook on a medium flame without covering. Once it's almost cooked, add red chilli powder, dhana-jeeru powder, salt and a bit of sugar to taste. Finish cooking. This recipe transports me right back to that corner house in Kharkar Ali...

Rasiya Muthia

The Kathiawadi in me is somehow wide awake this winter...and I crave a lot of that rustic style food - adad ni daal, Olo... I came across this recipe for Rasiya muthia and made it today. http://foodgardenandfun.blogspot.com/2009/09/rasiya-muthiya-rice-dumplings-in-gravy.html I pretty much followed the directions, and got good results, except I couldn't prevent the yoghurt from curdling slightly...and added some sugar to the recipe..but it was delicious..It's the gujarati, vegetarian version of Matzo Ball soup...super healthy and very very comforting... Here's my version for a quick reference : Mash leftover rice, salt, haldi, mirch and Besan into a dough. Do not use water (or use sparingly). Make small dumplings (I made tiny round ones). Heat some ghee, add musturd seeds, let crackle, add zeera, curry leaves and hing. Add the chaas with grated ginger, haldi, red chilli, chopped cilantro, salt and sugar. Let it come to a boil, add the muthia, cover and cook for 8-10 mins til...

Snow Day Chilli with Cheddar Biscuits

Perfect for those days when your heart refuses to believe that winter is here...even though you're snowed in.. I used instant pot, but any slow cooker would work. clean and soak 1 ancho chilli in warm water. blend into a smooth paste. Heat some oil, add 1 tsp whole cumin seeds, 2 cloves minced garlic, 1 big white onion, diced, 1/2 big green pepper, diced, and saute for a few mins. Add 2 cans of black beans (with some of the cooking liquids), 1 can of diced tomatoes, 1 can of hominy corn (optional), about half a cup of frozen corn, 1/2 tsp cayenne pepper, 1 tbsp paprika, 2 tbsp coriander powder, 1 tsp roaster cumin powder, 1 tsp sugar, and kosher salt to taste. Add some water and put on slow cook for about four hours. Serve warm, topped with a bit of cheddar, sour cream, spring onion and cilantro. Biscuits: half cup A.P. Flour + 1/2 cup whole wheat flour + salt + pepper + 1 tbsp baking powder. Stir with a fork. Add 2-3 tbsp cold butter, diced, and work into the flour with the f...

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