Wednesday, May 5, 2010

Tawa Pulao

I found this yummy yummy pulao recipe from another site.  It was a great find and goes well with some cool raita or dahi (yogurt).  It was the perfect recipe because I already had all the veggies cut up from making mexican pizzas!  This is my slight variation from the one on Chef in You

Tawa Pulao
Serves 4

  • 1 tablespoon olive oil
  • 1 teaspoon cumin seeds
  • 1 teaspoon fennel seeds
  • 2 inch ginger, grated
  • 4-6 minced garlic garlic
  • 1 large onion, chopped
  • 1/2 red green bell pepper, chopped
  • 1/2 green bell pepper, chopped
  • 3-4 large tomatoes, chopped finely
  • 1/4 tsp turmeric powder
  • 1 tbsp Pav Bhaji masala (or more to taste)
  • 1/2 cup green peas, frozen (if using fresh, boil it before hand)
  • 1 cup baby spinach chopped
  • 2-3 green chillies (optionals)
  • ~2-1/2 cups cooked rice (leftovers work great)
  • 1 cup cooked garbanzo beans
  • fresh cilantro leaves for garnish, as needed
  1. Heat oil over medium heat. Add cumin and fennel.  When aromatic, add onions, ginger, garlic, chillies along with salt.  Cook for a few minutes.
  2. Add the chopped tomatoes, garbanzo beans and bell peppers with a few tablespoons of water.  Add spices and cook for a few minutes until water comes out of tomatoes.  Simmer until tomatoes are cooked.
  3. Add the spinach and peas and cook for ~2 minutes until spinach wilts.  Once done, add rice and cilantro.  Mix and cook for another 2-3 minutes.

Tuesday, May 4, 2010


I absolutely LOVE muthiya.  It is a favorite dish of childhood made with leftover rice.  I could never get mine to taste like my mom's...until she gave me her recipe in detail.  Now the kid and I enjoy these...we're still working on the hubby to enjoy them.  They are steamed dumplings? Not sure how to describe them other than they are yummy and healthy!


  • 1.5 cups of wheat flour
  • 3 tablespoons of besan (chickpea flour)
  • 1 tablespoon of semolina or rava
  • 1/2 cup (or more) leftover rice mashed
  • 1 cup chopped spinach
  • salt to taste
  • 1/4 teaspoon haldi
  • 1 tablespoon minced/grated ginger
  • 1 jalepeno (optional)
  • 1/4 cup yogurt
  • 1 tablespoon yogurt
  • Tadka/Vagar: 1 tablespoon oil; 1 teaspoon mustard seeds; 1 teaspoon sesame seeds)
  1. Mix all of the above except tadka/vagar and yogurt.  Add yogurt to mix.  Do not make the dough/batter too soft or sticky.  Add additional yogurt and water as needed.
  2. Set aside for 20 minutes.
  3. Make into small logs (will have to post pictures later).  Place in steamer.  Steam for 10-15 minutes until soft.
  4. Once done, set aside for 5 minutes.  Once cooled somewhat, cut into small circles. 
  5. Heat oil and mustard seeds in pan.  When crackle, add sesame seeds and steamed muthiyas. Brown for a few minutes and enjoy with some chai or on its own!

Bengali Dal

I found this recipe in my quest to make different dals and it is a keeper.  I found it in a recipe book from the library and adapted it to meet my taste!

Bengali Dal
Serves 4

  • 1 cup channa dal
  • 1 tablespoon oil
  • 2 tablespoon of panch pharon mixture (equal parts cumin, fennel, fenugreek, black mustard and nigella seeds)
  • 2 teaspoons amchoor
  • 1/2 teaspoon haldi/turmeric
  • chopped/sliced red onions for garnish
  1. Wash channa dal and soak for 30 minutes.
  2. Heat oil in small pan and add panch pharon.  Add mango powder and dal.  Add salt, haldi and 2 cups of water.
  3. Cook in pressure cooker for 7 minutes or 4 whistles or on stove top until dal is cooked.
  4. Enjoy with rice with red onions on top.

Veggie Pho - Veggie Noodle Soup

It has been too long since I've posted a new recipe. This one is worth the wait (at least I think it is!)). This has become our new favorite soup. Does it taste like the traditional Vietnamese pho? No, but it is REALLY good. It is now in our rotation of soups and a "go to" soup when we want something warm.

My recipe is adapted from Mark Bittman's Faux Pho to meet my tastes.

Veggie Pho

 Adapted from Mark Bittman
Serves 4

  • 8 oz noodles (take your pick, I choose  Organic Udon)
  • 2 tablespoons oil
  • 2 tablespoons minced garlic
  • 1 tablespoon minced ginger (i grate it)
  • 1/2 teaspoon ground anise (or coriander seeds)
  • 1/2 teaspoon ground cloves (or cinnamon or nutmeg)
  • 1/4-1/2 cup soy sauce (i use the light kind)
  • cilantro (garnish)
  • 1 fresh chilli
  • scallions for garnish
  • 2 limes, for garnish
  • 1 lb stir fry mix (or pick your favorite veggies)
  • 1 cup diced firm tofu or edamame
  • salt and black pepper (to taste)
  1. Heat oil in pot.  Add garlic and ginger for 1 minute.  Add spices until warm (~1 minute).  Stirm in 8 cups of water and soy sauce.  Bring to boil. 
  2. Add noodles and cook (mine take about 5-6 minutes).  Ad veggies and tofu. 
  3. Put in bowls and top with cilantro, scallions, chillis and squeeze of lime.