Dal Makhani

I’ve been eating a lot of good food lately but just didn’t get a chance to measure & cook, take pictures or work on recipes. Here’s one recipe after a fun long break. :)

Dal Makhani is a popular Indian dish. It is quite easy to prepare but does require a good amount of time. I came across this recipe on Vahrehvah’s website few years back and have prepared this couple times. The richness of the dish and the amount of time required for cooking, it is definitely not your everyday meal but good for special occasions or get-togethers.  It could be paired with grilled meat or kabobs along with some Naan, Jeera Rice and Kachumber or simply serve with some Jeera Rice or Naan.

Dal Makhani

Serves: 4
Preparation Time: 15 minutes
Dal Soaking Time: 8 hours or more
Cooking Time:  1 hour 30 minutes

Ingredients:
1/2 cup Whole Urad Dal (Black Gram)
1/8 cup  Red Kidney Beans
1 tablespoon Oil
1 teaspoon Cumin Seeds
Whole Spices – 2 Cloves, 2 Cardamom Pods, 1 - 2” Cinnamon Stick, 2 Bay Leaves
2 teaspoons Ginger – grated or finely chopped
2 teaspoons Garlic – crushed or finely chopped
1/2 teaspoon Turmeric Powder
3 to 4 Tomatoes – blend to puree (about 1 3/4 cups)
3 teaspoons Red Chili Powder – adjust to taste
1 teaspoon Coriander Powder
Salt to taste
3 tablespoons Butter
1/2 tablespoon Dry Fenugreek Leaves
1/4 cup Heavy Whipping Cream
2 tablespoons Cilantro – finely chopped

Direction:

1. Wash Urad Dal and Kidney Beans few times and soak with about 8 cups of water for 8 hours or overnight.
2. Rinse once and cook in pressure cooker with 3 or more cups of water on medium heat for 4 whistles (or about 7 minutes after cooker starts steaming).
3. Turn off heat and keep aside until all steam has been released, for about 10 to 15 minutes.  The beans should be very soft and little meshed up. Keep this aside.
4. Heat oil in a pot over medium high heat and add cumin seeds.
5. When it starts to splatter, add whole spices.
6. After 30 seconds or so, add ginger, garlic, turmeric powder and cook for 30 more seconds.
7. Add tomato puree and bring it to a boil.
8. Add chili powder, coriander powder, and salt. Cover and cook for 5 minutes on medium heat.
9. Add butter and cook for 2 more minutes.
10. If there's any liquid left from boiling the beans, add that liquid or just some water and bring to a boil.
11. Add the cooked beans and mix well.
12. Add dry fenugreek leaves, crushing them with hand while adding.
13. Once the beans start to boil, reduce heat to low, cover the lid and cook for 40 minutes or more stirring occasionally in between so that the beans do not get stuck at the bottom. Cook until it is a good thick gravy consistency.
14. Add cream, mix well and cook covered for further 5 minutes on low heat.
15. Garnish with chopped cilantro and serve with Naan or Zeera Rice and Kachumber.

Note: To cook Dal without pressure cooker, cook uncovered over medium to low heat, stirring occasionally to make sure it is not scorching at the bottom of the pot. Cook for about 1 hour or until dal is tender adding more water as required.

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Eggless Ricotta Cheesecake

I’ve been searching for some eggless cake recipes for my Mother-in-law’s birthday. Since she doesn’t eat eggs, I thought it would be a good idea to make her a special homemade cake. I wanted some simple recipe that doesn’t use any egg substitutes or special ingredients that are hard to find. While not having much luck or time with finding one that I would like to make, an image of a very beautiful cake popped in my head. I remember seeing a cake recipe in ‘Great Vegetarian Dishes’ by Kurma Dasa but never really thought of making it. Since the occasion calls for it, I thought I’ll give it a try and see how it turns out.

It is a basic cheesecake with Ricotta Cheese addition which makes the cake little crumbly but still tastes pretty rich. Topping it up with whipped cream and fresh fruits makes it extra special. I made crust using Graham crackers instead of following the recipe and also made glaze to go on top of the fruits. I’ve also changed the ratio of ingredients used in the filling. This is mainly because original recipe was in Grams and when I convert it into Ounces; I was not able to get exact measurements in standard supermarket packages. Since I didn’t want to buy extra ingredients or have any leftovers, I decided to tweak it a bit. It did turn out quite beautiful and tasty.  I do have to admit though that I’m really not crazy about Cheesecakes but Birthday Girl seemed to love it.

Eggless Ricotta Cheesecake

Makes: one 9 inch Cheesecake
Preparation Time: 30 minutes
Baking Time: 1 hour 15 minutes or more
Chilling Time: 24 hours

Ingredients:

Crust	Filling
1 1/2 cups Graham Cracker Crumbs 1/4 cup Butter - Melted Topping 2/3 cup Heavy Whipping Cream 1 tablespoon Granulated White Sugar 1 teaspoon Pure Vanilla Essence Fresh Fruits of your choice Fruit Glaze (optional) – recipe follows	16 ounces Cream Cheese – room temperature 15 ounces Ricotta Cheese 1 1/3 cups Granulated White Sugar 1 Lemon Zest 1/3 cup freshly squeezed Lemon Juice 1 tablespoon Corn Flour 1 1/3 cup Heavy Whipping Cream 1 1/2 teaspoons Pure Vanilla Essence

Directions:

1. Preheat oven to 350 degrees Fahrenheit.
2. Spray with oil or butter a 9 inch round springform pan and keep aside.

Crust

1. In a bowl, combine Graham cracker crumbs, butter and mix with a fork or hand until well combined.
2. Spread the crumbs evenly over the prepared pan and press it well to form a crust. Keep this refrigerated while preparing filling.

Filling

1. Place all filling ingredients in a large bowl and beat until light and fluffy without over mixing it.
2. Pour this over the prepared pan with crust.
3. Bake in the middle rack of the preheated oven for about 1 hour 15 minutes or until lightly golden brown on top. (It took me about 1 hour 40 minutes)The cake is done when the entire surface is golden brown.
4. Remove from oven and let the pan cool over wire rack. Once completely cool, cover with plastic wrap and refrigerate for 20 to 24 hours before serving.

Topping

1. Place heavy whipping cream along with sugar & vanilla essence in a well chilled large bowl and beat with whisk attachment until soft peak forms. Add more sugar if desired and continue beating just until stiff peak forms. Use this right away.
2. Run a thin knife alongside the pan of chilled cheesecake before releasing the spring. Top it up with whipped cream, fresh fruits and brush the fruits with glaze, if desired.

Fruit Glaze – recipe adapted from bakingproject.com
Ingredients:
1 tablespoon Light Brown Sugar
3 tablespoons Light Corn Syrup
1 tablespoon Water

Directions:
Mix all ingredients in a small sauce pan and heat over medium heat for few minutes stirring frequently until slightly thicken. Remove from heat and let it cool completely.

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Spinach Side Dish (Sigeumchi Namul)

This is another one of my favorite Korean side dishes. It is so simple to prepare yet quite tasty. Recipe adapted from Maangchi.com.

Spinach Side Dish (Sigeumchi Namul)

Serves: 4 (as a Side Dish)
Preparation Time:  5 minutes
Cooking Time: 10 minutes

Ingredients:
1 bunch Fresh Spinach (about 1 pound) – cut off the roots
1 teaspoon Salt
2 cloves Garlic – crushed or finely chopped
1 Green Onion – thinly sliced
1 tablespoon Soy Sauce
1/2 tablespoon Sesame Oil
1/2 tablespoon Toasted Sesame Seeds for garnish

Directions:

1. Bring a pot of water to a boil and add 1 teaspoon of Salt. Add spinach and blanch just until wilted for about 30 seconds.
2. Drain and rinse under cold water a few times, removing any grit or dead leaves along the way. Squeeze out excess water and cut into about 2 inch pieces.
3. Add remaining ingredients except sesame seeds and mix it well by hand.
4. Transfer to a serving plate and garnish with toasted sesame seeds to serve.

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Soybean Sprout Side Dish

One of the reasons I like eating in Korean restaurants is the variety of side dishes they serve with the meal. I used to prepare 5 to 6 side dishes at a time whenever we do Galbi but haven’t prepared that many dishes at a time for a while now. This is one side dish that is easy to prepare and can also be used as an ingredient for Bibimbap. Recipe adapted from Maangchi’s website.

Soybean Sprout Side Dish

Serves: 4
Preparation Time: 5 minutes
Cooking Time: 15 to 20 minutes

Ingredients:
1 pound Soybean Sprouts – rinsed and drained
1 teaspoon Salt
2 cloves Garlic – crushed or finely chopped
2 Green Onions – thinly sliced
1 tablespoon Soy Sauce
1/2 teaspoon Sugar
1/2 tablespoon Sesame Oil
1 teaspoon Korean Hot Pepper Flakes (optional)

Directions:

1. Place soybean sprouts, salt and 1 cup water in a pot. Cover and bring it to a boil over high heat.
2. Reduce heat to medium and cook covered for 15 to 20 minutes until tender.
3. Drain and transfer to a bowl and keep aside for few minutes to cool down a little.
4. Add remaining ingredients, mix well and serve.

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Curry Flavored Rice

This is a simple rice dish that I usually prepare when I cook Japanese Curry (recipe here). It is easy to prepare and taste particularly good when wrapped in an omelet.

Curry Flavored Rice

Serves: 2 to 4
Preparation Time: 5 minutes
Cooking Time: 25 minutes

Ingredients:
1 tablespoon Butter or Oil
1 large Shallot – finely chopped
1 large clove Garlic – finely chopped
1 cup Rice – rinsed and drained (I use Basmati Rice)
1 cube of Japanese Curry Sauce Mix
2 cups Water or Stock
A small pinch of Salt

Directions:

1. Heat a pot over high heat and add butter. Once melted, add shallot & garlic and sauté for few minutes until lightly golden in color.
2. Add rice and sauté for about a minute. Add salt, Curry Sauce Mix and stir till dissolved by adding little water if required.
3. Add water and bring it to a boil. Reduce heat to very low, cover pot with a tight lid and cook undisturbed for 20 minutes.
4. Fluff up the rice with a fork, remove from heat and serve.

Note:

• If using stock, you might not need to add salt.
• To make wrapped omelet, use about 2 large eggs per omelet, season with salt & pepper and 1 teaspoon of milk or cream. Cook just until the egg is set but little wet. Fill rice in middle of omelet, wrap and serve with prepared curry sauce.

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Grilled Vegetables with Warm Jalapeno Dressing

I was searching for some simple and delicious salad recipes but nothing was catching my attention. I turned to my sister for some ideas and she sent me few recipes to try out. This recipe is from 'Curry and Chilli Cookbook (Step by Step Cookery) by Staff of Murdoch Books. It uses warm dressing with grilled vegetables. We've always made assorted grilled vegetables and I've always loved them so this recipe sounds good to me. The dressing has a very good balance of flavors and you can add as much variety of vegetables as you like. I seasoned my vegetables before grilling but followed the dressing recipe to exact.

Grilled Vegetables with Warm Jalapeno Dressing

Serves: 4
Preparation Time: 15 minutes
Cooking Time: 20 minutes

Ingredients:
For Vegetables
1 medium Zucchini - cut diagonally into 1/4 inch slices
1 medium Eggplant -cut diagonally into 1/4 inch slices
1 Red Bell Pepper - cut into 1/4 inch rings
1 Green Bell Pepper - cut into 1/4 inch rings
2 Tomatoes - cut into 1/2 inch slices
1 Large Onion - cut into 1/4 inch rings
2 Green Onions 
Olive Oil as needed
Salt and Pepper to taste
*Note: To grill vegetables in bamboo skewers, cut them into thicker or bite size pieces.

For Dressing
3 tablespoons Extra Virgin Olive Oil
2 cloves Garlic - crushed or finely chopped
1 tablespoon Jalapeno - finely chopped
1/2 teaspoon Crushed Red Pepper (adjust to taste)
1 teaspoon Sugar
2 tablespoons freshly squeezed Lemon Juice
1 tablespoon Parsley - chopped
1/4 teaspoon Salt
Freshly cracked Black Pepper

Directions:
For Vegetables

1. Lightly brush vegetables with olive oil and season with salt and pepper to taste on both sides.
2. Heat indoor griddled pan or outdoor grill until very hot and grill the vegetables until soften but with a 'bite'.
3. Arrange vegetables in a platter and keep aside.

For Dressing:

1. In a small sauce pan over low heat, cook olive oil, garlic, jalapeno and crushed red pepper for few minutes until garlic and jalapeno has soften.
2. Add sugar, lemon juice and let it heat through.
3. Add parsley and salt, and pour the dressing over warm vegetables.
4. Season generously with cracked black pepper and serve warm. 

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Pesto Bread

I’m always thinking of what to serve for breakfasts during the weekdays. I try to make breads or snacks that we can eat by re-heating it in the mornings. I’ve had my eye on this bread for some time now and finally got a chance to make it. When it comes to making breads, I often refer to this website. If you’ve made breads before, this is no different but this one has such a dramatic look to it. I had a lot of fun making this. To save some time, I’ve used store bought Pesto Sauce and reduced the portion used because I was afraid it would be too salty.

Pesto Bread

Preparation Time: 30 minutes
Dough Rising Time: 2 hours
Baking Time: 30 to 35 minutes

Ingredients:

For Dough	For Filling
2 cups Warm Water 2 tablespoons Olive Oil 2 tablespoons Sugar 1 tablespoon Active Dry Yeast 1/2 cup Milk Powder 1 tablespoon Salt 5 -5 1/2 cups Bread Flour	4 heaped tablespoons Pesto 1 cup grated Extra Sharp Cheddar

Directions:
For Dough

1. In a large bowl or bowl of your mixer, combine, water, oil, sugar and yeast; stir to combine and leave it aside for about 10 minutes until foamy.
2. Add milk powder, salt and up to 4 cups of flour adding 1 cup at a time and stirring with a wooden spoon after each addition.
3. Turn out dough to a lightly floured surface and knead by adding remaining flour as required until it no longer sticks to your hands. (If using a stand mixer, knead the dough with dough hook for about 3 to 4 minutes adding flour as required.)
4. Place dough in lightly greased bowl, turning once to grease top.
5. Cover with plastic and let rise in warm draft free place for about 1 hour or until doubled in bulk.

Filling and Shaping Dough

1. Punch dough down and divide into two equal portions. (Keep one covered while working with the other.)
2. Take one portion of dough and on lightly floured surface with a rolling pin, roll it into approximately 9 x 14 inch rectangle shape.
3. Spread 2 tbsp of pesto and 1/4 cup of cheese, evenly over the surface. Fold in the sides about 1/2 inch to create a border.
4. Starting at a short end, roll dough tightly, pinch dough to seal seam, and turn seam side under.
5. With a sharp knife, cut the rolled dough lengthwise and open up to expose the inside filling.
6. Take each of the cut piece and braid together with the cut side always facing up.
7. Place this into lightly greased (8 ½ x 4 ½ inch) loaf pan.
8. Repeat the same process with the other portion of dough.
9. Cover both pans loosely with plastic and let rise in warm draft free place for about 1 hour or until doubled in bulk.
10. Preheat oven to 375 degrees Fahrenheit 30 minutes or so before baking.
11. Top both the loaves with remaining cheese and bake for 30 to 35 minutes. Check 10 minutes before they are done to see if they need to be covered with aluminum foil if they are getting too brown.
12. Remove from loaf pan immediately and cool on wire rack.

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Pe Pyot (Boiled Peas)

Pe Pyot is commonly served as a breakfast item. If you're from Burma, you might not know how to make Pe Pyot from dry yellow peas but once you have the boiled Pe Pyot, you'll definitely know how to serve it. Back home, we usually do not prepare it from scratch. There are street vendors that sell these boiled Pe Pyots early in the morning. Every area has its own vendor selling freshly boiled and warm Pe Pyot. They only make a basket full each day so you have to go quite early or it will be all gone.

There are different ways to serve Pe Pyot and I love it all. Most popular ways of serving this is by adding to fried rice or cooking with fried onions and serve with Naan or Paratha. It is not difficult to make it but does require time for pre-soaking and sprouting. Since it is a long process, it is a good idea to make a large batch and freeze individual serving sizes in Ziploc bags. I got this recipe from my Aunt few years back. This recipe is only for preparing Pe Pyot from dried yellow peas. I'll post more recipes on how to serve them when I get a chance. For now, I've frozen mine for later use.

Most of the Indian grocery stores carry Yellow Peas and it is known as ‘Vanata’ in Gujarati.

Cooked Yellow Peas

Dry Yellow Peas

Sprouted Yellow Peas

Pe Pyot

Makes: Approximately 10 cups
Soaking Time: 8 hours
Sprouting Time: 36 hours or more
Cooking Time: 45 minutes to 1 hour

Ingredients:
4 cups Yellow Pea (Vatana)
1 teaspoon Baking Soda
2 teaspoons Salt
2 teaspoons Sugar
2 tablespoons Oil

Directions:

1. Soak peas in a large pot with plenty of water (at least 5 to 6 inches of on top) for at least 8 hours to overnight. They will expend for more than double of its size. (I got a little over 10 cups after soaking)
2. Drain water in a large colander, keep colander on a plate and cover the peas with wet towel. Leave it this way for about 36 hours or until it starts to sprout. (Wet the towel 2 to 3 times in between or whenever the towel dries out.)
3. Transfer to a large pot; add all ingredients along with 3 cups of water. Stir or toss to combine and bring it to a boil over high heat.
4. Reduce heat to as low as possible, cover the pot and let it cook for 45 minutes to an hour until it is cooked through and all water has been evaporated. Toss or stir once or twice in between to check water level and doneness of the peas. If water dries out before peas are cooked through, sprinkle some warm water and continue cooking until soft.

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Dal

We made Dal at home quite often while growing up. My Dad always says that Dal completes a meal. This is a basic Dal that my Mom used to prepare. It is a versatile recipe and can be prepared in a variety of different ways. If you're short with some ingredients, you can still prepare Dal. For instance, you can use both tomato and onion to flavor Dal but if you're out of one, you can still prepare with the other.

We usually prepare it with a blend of four types of Dals but you can still prepare it by using only one type such as Toor or Chana Dal.  Keep in mind that Chana Dal takes much longer time to cook then Toor Dal. Curry Leaves give a very good aroma to the dish but if you're unable to find it, you can skip this ingredient. Curry Leaves can be found in most of Indian and Pakistani grocery stores.

I cook Dal using a pressure cooker so I do not need to soak them in water. However, without pressure cooker, you will need to soak and boil for longer time. I like to serve Dal with rice, some vegetable and meat dish.

Dal

Click on above image to enlarge

Serves: 4
Preparation Time: 15 minutes
Cooking Time: 45 minutes

Ingredients:
Dal Base
1/4 cup Oily or Palin Toor Dal (Split Yellow Pigeon Pea)
1/4 cup Chana Dal (Split Black Chickpeas)
1/4 cup Moong Dal (Split Yellow Moong Bean)
1/4 cup Masoor Dal (Red Lentil)
1 teaspoon Salt

Seasoning
1 1/2 teaspoons Cumin Seeds
1 tablespoon Ghee or Oil
1 teaspoon Brown Mustard Seeds (Rai)
1 cup Onion - finely chopped
1 stem Curry Leaves – remove leaves and discard stem
1 cup Tomato – chopped
1 tablespoon Ginger – grated or finely chopped
1 tablespoon Garlic – crushed or finely chopped
2 teaspoons Red Chili Powder
1/4 teaspoon Turmeric Powder
1 teaspoon Coriander Powder
1/2 teaspoon Cumin Powder
1 large Jalapeno or any Green Chili - cut in big chunks
1/4 cup Cilantro - finely chopped
1/2 teaspoon Garam Masala Powder
Salt to taste

Directions:
Dal Base

1. Combine all Dals in a pressure cooker pot and wash with few washes of water. Add 3 cups of water, salt and pressure cook over medium low heat for 4 whistles or 3 to 4 minutes after cooker starts steaming.
2. Turn off heat and keep aside until all steam has been released for about 10 to 15 minutes. Open cooker and stir with wire whisk to crush and smooth it out.
3. Add 3 1/2 cups of water; stir and bring it to a boil.

Seasoning

1. While Dal is boiling; in a separate skillet over medium high heat, add cumin seeds and let it toast till fragrant and few shades darker.
2. Add ghee or oil and mustard seeds. Once the mustard seeds pop, add onion and cook stirring frequently until onions are translucent.
3. Add curry leaves and cook until onions are lightly golden in color.
4. Add tomato, ginger, garlic, red chili powder, turmeric powder, coriander powder and cumin powder. Stir well and add some water if it is too dry.
5. Continue cooking for few minutes until tomatoes are crushed.
6. Pour this mixture to the dal pot and mix well. Season it with salt, and let simmer for 10 to 15 minutes adding more water (if required) for desired thickness of dal.
7. Garnish with Jalapeno, cilantro and Garam Masala Powder; turn off heat and cover pot immediately. Let it sit for 5 minutes covered. Stir well before serving.

Note:
To cook without pressure cooker, combine all Dal in a bowl and wash with few washes of water. Fill enough water to cover Dal by couple inches and let it soak for at least 4 hours. Wash one more time and transfer to a pot. Add salt and enough water to cover it by few inches. Cook uncovered over medium to low heat, stirring occasionally to make sure it is not scorching at the bottom of the pot. Cook until dal is tender adding more water as required.

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Basic White Bread with Jalapeno

We have been eating store bought breads for so long that I have forgotten how good homemade bread could taste. My sister used to bake a variety of breads and pastries for us back home. During that time, she made everything from scratch. We did not have a machine to knead the dough or a full size oven to bake. She made all her baked goodies using a small convention oven.

I love everything about homemade breads; fragrance while baking, warmth of a freshly baked bread, its delicate texture, and best of all, simple yet delicious taste of it. I’m still new to making breads but it is not as difficult as I initially thought it would be. It does require some time but most of the time it needs is for dough resting so you’re not actively involved during that process.

This is a basic loaf of bread with an addition of Jalapeno peppers. This recipe came with my KitchenAid mixer and original recipe is for 2 loaves of bread. I usually make one loaf at a time so below is the one loaf version. If you don’t have a machine, you can just knead the dough with hands.

Basic White Bread with Jalapeno

Click on the image to enlarge

Makes: 1 loaf
Preparation Time: 30 minutes
Dough Rising Time: 2 hours
Baking Time: 30 minutes

Ingredients:
1/4 cup Milk
1 1/2 tablespoons Sugar
1 1/2 tablespoons Butter or Margarine
3/4 cup Water
1 packet Active Dry Yeast (1/4 ounce packet or 2 1/4 teaspoons from bulk)
2 1/2 to 3 cups Unbleached All Purpose Flour
1 teaspoon Salt
Oil Spray
1 Jalapeno – finely chopped

Directions:

1. In a small sauce pan, heat milk, sugar and butter over medium heat just until the butter is melted and sugar is dissolved. Pour it into a stand mixer bowl or a large bowl, if kneading by hand.
2. Add room temperature water to the bowl and stir. This will bring down the liquid temperature to lukewarm. The temperature should be around 105 to 110 degree F.
3. Add yeast to the liquid mixture, stir and keep aside for 5 to 10 minutes until foamy.
4. In a separate clean bowl, sift 2 cups of flour and salt together. Add flour to the liquid mixture and attach bowl and dough hook. Turn on to speed 2 and mix for about 1 minute. (If kneading by hand, use a wooden spatula and stir to combine)
5. Meanwhile, sift the remaining 1 cup of flour in a separate bowl. You might not need to use all of the flour while kneading.
6. Continuing the machine on speed 2, add the remaining flour 1/3 cup at a time until the dough clings to the hook and cleans the sides of the bowl. Knead on speed 2 for 2 more minutes or until dough is smooth and elastic. Dough will be slightly sticky to the touch. (If kneading by hand, pour dough out to lightly floured surface and knead, adding flour as required until dough is smooth and elastic, for about 10 minutes)
7. Place dough in lightly greased bowl, turning once to grease top.
8. Cover with plastic and let rise in warm draft free place for about 1 hour or until doubled in bulk.
9. Punch dough down, add jalapeno and knead to combine. On lightly floured surface with a rolling pin, roll into approximately 8 x 14 inch rectangle shape.
10. Starting at a short end, roll dough tightly, pinch dough to seal seam, pinch ends and turn under. Place the shaped dough seam side down in a lightly greased (8 ½ x 4 ½ x 2 ½) inch loaf pan.
11. Cover loosely with plastic and let rise in warm draft free place for about 1 hour or until doubled in bulk.
12. Preheat oven to 400 degrees Fahrenheit 30 minutes or so before baking.
13. Bake the bread for 30 minutes or until golden brown. Remove from loaf pan immediately and cool on wire rack. 

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Pickled Mustard Greens

Pickled Mustard Greens are commonly served with noodle dishes in some regions of Burma. Last time when I made Shan Noodles, a thought of having some mustard greens on the side seemed like a good option but I didn’t have them on hand.  Since then, I’ve been thinking of making some but never really got to it.

I remember that some time ago, my dear friend Lely made these pickled mustard greens and I got to taste some. It was very crunchy and tasty with a good sour punch. I really liked it so I asked her for the recipe. It is very simple and easy to prepare.

There are different methods of preparing this from wilting the greens in sun to adding additional ingredients in the pickle. Since this is my first time preparing it, I just want to keep it simple so I followed her exact instructions. Pickling can take anywhere from 3 days to a week depending on the weather. Mine took a week as it was a pretty cold week.

Pickled Mustard Greens
Preparation Time: 15 Minutes
Pickling Time: 3 to 7 days

Ingredients:
2 pounds Chinese Mustard Greens – ends trimmed, washed well and cut into 2 inch pieces
1/4 cup Sea Salt (adjust to taste)
2 cups Rice for making Rice Water as stated below

Directions:

1. Place the greens in a large bowl, sprinkle salt and toss well.
2. To make rice water, place rice in a pot or bowl and add about 2 to 3 cups of water or as needed. Scrub and rub the rice well with hands to get the water as cloudy as you can.
3. Pour rice water over the greens and mix well.
4. Place the greens in an airtight glass jar pressing down as much as you can to avoid gaps and air pockets.
5. Fill the jar all the way up with rice water. Close it tight and leave it in warm place for 3 days to one week.
6. It is ready when all of the vegetables are no longer bright green. You can taste to see if it has reached your desired sourness. The longer you keep it out the more sour it will get.
7. Once ready, store it in refrigerator.

Note: I used 1 quart Canning Jar and had some leftover so used one smaller jar for the leftovers greens.

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Garlic Green Beans

This is an easy and quick dish to prepare. We usually pair it with steak and mash potatoes. Sometimes, I like to pair it with some grill fish and brown rice or potato salad. I like to use a lot of garlic in this as garlic gives really good aroma and taste. I also like to cook it right before serving so that green beans stay nice and crunchy.

Garlic Green Beans

Serves: 4
Preparation Time: 5 minutes
Cooking Time: 5 to 7 minutes

Ingredients:
1 pound Green Beans - stem ends trimmed
1 tablespoon Oil
8 big cloves Garlic - pressed or finely chopped
1/4 cup Chicken or Vegetable Stock, or Water
Salt and Pepper to taste

Directions:

1. Place green beans in a microwave safe bowl, add about 1/4 cup of water, cover and microwave for 1 to 2 minutes. Rinse under cold water, drain and keep aside.
2. Heat a large skillet with oil over high heat. Once hot, add garlic and stir for few seconds being careful not to burn them.
3. Add green beans, stir well and cook for about 30 seconds. Season it with salt and generous amount of pepper to taste.
4. Add stock or water and stir and scrape to get all garlic bits out.
5. Reduce heat to medium high and continue cooking until all liquid is evaporated and green beans are just about tender without overcooking them.
6. Increase heat to high and stirring constantly, let the garlic brown for about half a minute, dish out and serve hot.

Note: Work fast because high heat can give good smoky flavor but easier to burn.
If you want your beans to be more tender, you can reduce heat and partially cover it for about a minute after adding the liquid but start and end with high heat.

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White Radish Sour Soup

Achin Hin is a sour soup that can be made from variety of vegetables. It usually starts with an onion and tomato gravy with either dry shrimp or dry fish and later different vegetables are added. The taste of the dish as well as the name given will change depending on the type of vegetables used. Most types of Achin Hin will have tamarind pulp to make it sour but when vegetables that are naturally sour are used, tamarind is eliminated.

I love all types of Achin Hin and I like to pair it with some fried chicken or beef, tomato curry, red chili pound, rice and some fresh cut vegetables such as cucumber, white radish or cabbage. A lot of people eat Achin Hin as a soup dish for a meal but I personally like to pour lots of it over the rice and top it up with tomato curry, red chili pound, mix it all up and eat.

White Radish Sour Soup

Serves: 4 to 6
Preparation Time: 15 to 20 minutes
Cooking Time: 1 hour

Ingredients:
2 tablespoons Oil
1 large Onion – finely chopped (about 2 cups)
3 teaspoons Dry Shrimp Powder
1 teaspoon Crushed Red Pepper (optional)
2 medium Tomatoes – finely chopped (about 1 3/4 cups)
2 tablespoon Garlic – pressed or finely chopped
1 tablespoon Ginger – grated or finely chopped
2 teaspoons Red Chili Powder
1/8 teaspoon Turmeric Powder
3 tablespoons Fish Sauce
1 pound White Radish (Daikon/Mooli) – peeled, quartered and cut into 1/4 inch slices
2/3 cup Tamarind Pulp (adjust to taste)
8 cups Water or more as required
0.8 pound Chinese Greens (Yu Choy) - discard few inches off the bottom and cut into 2 inch pieces
Salt to taste
1/2 cup Cilantro
4 Thai Chilies or any Green Chili – slit with knife lengthwise; keep stems attached

Directions:

1. Heat oil in a large pot over high heat; add onion, a pinch of salt and sauté for about 4 to 5 minutes until onion is translucent.
2. Reduce heat to medium low, add dry shrimp powder, crushed red pepper and continue cooking for about 2 minutes until fragrant.
3. Add tomato, garlic, ginger, red chili powder, turmeric powder, stir and cook for about 2 minutes.
4. Add fish sauce, reduce heat to low, cover and cook until tomatoes are crushed, for about 4 minutes.
5. Add white radish, mix well, cover and cook stirring occasionally for 5 more minutes until radish is translucent. Add little water if it is getting too dry.
6. Once radish is translucent, add 8 cups of water, tamarind pulp, cover the pot and bring it to a boil over high heat.
7. Add Chinese Greens, salt and adjust soup consistency by adding more water if required. Bring it back to a boil.
8. Reduce heat to low, cover the pot partially and simmer for 15 to 20 minutes until vegetables are cooked through.
9. Adjust sourness and saltiness to taste. Turn off the heat, garnish with cilantro & Thai chilies and cover the pot for about 5 minutes before serving.

Variation:
For Vegetarian and Vegan version, skip dry shrimp powder and fish sauce.

Note: Amount of tamarind used for this dish will depend on the sourness of the tamarind itself and the amount of water used in making the pulp. Add few teaspoons at a time and adjust according to your desired sourness of the dish.

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Khandvi

Khandvi is one of my favorite Gujarati snacks. I got to try this only after moving to California. At first, I was curious to find out how they would taste as they look like little bamboo shoots. I really loved it and always thought it would be quite complicated to prepare. One day while visiting my Sister-in-law she gave me this recipe from one of the cookbooks by Tarla Dalal. This is a microwave version which is pretty easy and quick to prepare but you need to work fast while spreading the batter. I’ve made this many times and most of the time I only need to microwave for about 3 ½ minutes.

This is a good appetizer or late afternoon snack and we usually eat this with Green Chutney. Sometimes, when I want to make more, I just make the rolls in two different batches rather than doubling the recipe because I cannot spread it fast enough for more than one batch portion. Prepare as many batches for rolls as you want and garnish all at once.

Khandvi

Makes: 12 pieces
Preparation Time: 15 minutes
Cooking Time: 6 minutes

Ingredients:
For Rolls
1/2 cup Plain Yogurt
1/2 cup Gram Flour (Besan/Pe Mhont)
1/2 teaspoon Fresh Green Chili – finely chopped
1/2 teaspoon Ginger – grated or finely chopped
1/4 teaspoon Turmeric Powder
A pinch Asafetida Powder (Hing) – optional
Salt to taste

For Garnish
1 tablespoon Oil
1 teaspoon Mustard Seeds
A pinch Asafetida Powder (Hing) – optional
3 tablespoons Fresh Coconut – Grated
2 tablespoons Cilantro – finely chopped

Directions:
For Rolls:

1. Cut 26 x 12 inches of aluminum foil and keep aside.
2. In a microwave safe bowl, whisk yogurt with 1/2 cup of water until smooth. Add remaining ingredients for the roll and whisk until it forms a smooth batter.
3. Microwave on high for 3 ½ – 4 ½ minutes; whisking in between after every 1 ½ minutes. (Whisking really well is very important because it will not only smooth out the batter but will also help in even cooking)
4. Working as quickly as you can, spread the mixture on the prepared aluminum foil, spreading approximately about 24 x 10 inches or as thin as you can.
5. Allow to cool for 1 minute or so and cut into approximately 2 x 10 inches strips (Total 12 strips).   Carefully roll out each strip, place it in a plate and keep aside.

Tip: The mixture after microwaving will solidify within few minutes so you need to really work fast while spreading it.

For Garnish

1. Heat a small frying pan with oil and once hot, turn off heat and add mustard seeds and Asafetida. Stir for few seconds and pour evenly over the prepared Khandvi rolls.
2. Garnish with grated coconut & cilantro and serve at room temperature with Green Chutney.

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Green Chutney Cilantro/Coriander Chutney

This is a really simple and easy recipe. I learned this version of Green Chutney from my Mother-in-law. It is a good dipping sauce for many Indian snacks.

Green Chutney

Makes: Approximately 1/2 cup
Preparation Time: 5 to 10 minutes

Ingredients:
1 1/2 to 2 cups loosely packed Cilantro/Coriander – roughly chopped
1 teaspoon Ginger – roughly chopped
1/2 Serrano Pepper or any Green Chili – roughly chopped (adjust to taste)
1 tablespoon Fresh Lime Juice (adjust to taste)
1 teaspoon Raw Peanut Powder – optional
1 teaspoon Sugar
Salt to taste

Directions:

1. Add all above ingredients in a blender and blend until smooth, adding some water if required. Adjust to taste and serve with Indian fried snacks.

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Red Chili Pound

This is one of my favorite condiments. It is called chili pound because traditionally each ingredient is deep fried separately and pounded using a Mortar & Pestle. Later it is mixed and pounded again. I usually make it two different ways depending on my mood.

First method is following traditional way but since I don’t own a good Mortar & Pestle, I just use my small food processor to do the job. This method gives you a nice smoky flavor end result.

Sometimes when I don’t want to fry or use food processor, I use pre-ground ingredients to make this. The good thing about this method is that it is easy and fast to make. The downside to this method is during the cooking process the fume of chili could be overwhelming at times. This gives less smoky flavor end result but I still like to make it every now and then.

I like to eat it along with Achin Hin (Sour Soup), Rice, Tomato Curry and some fried meat. You can also pair it with Dal and Rice by squeezing some lime juice in it before serving. This is a condiment so it is usually made spicier to be paired with other dishes. The spiciness will depend on the dried chilies used so adjust according to taste.

Red Chili Pound

Traditional Method

Serves: 4
Preparation Time: 10 minutes
Cooking Time: 10 minutes

Ingredients:
1 ounce Whole Dried Red Chili (use more or less depending on spiciness of dried chilies or taste)
7 cloves of Garlic
1/4 cup small to medium Whole Dried Shrimp
1 medium to large Tomato
Oil for frying
Salt to taste

Directions:

1. Fry each ingredient separately over medium low heat with few inches of oil.
2. Fry dried chili until few shades darker and crisp. Fry garlic and dried shrimp until golden brown.
3. Fry whole tomato for a minute or two turning few times to coat all sides of tomato until skin burst and peeled off.  Let cool, peel the skin off and cut in quarter.
4. Using a food processor or mortar & pestle, grind each ingredient separately. Grind chili into crushed red pepper consistency, garlic into fine paste, dried shrimp into fine powder and lastly tomato into fine puree.
5. Combine all ingredients in food processor, add salt to taste and pulse for few times for all ingredients to come together.
6. Transfer to a small bowl and serve at room temperature.

Easy but Smoke Alarm Method

Serves: 4
Preparation Time: 5 minutes
Cooking Time: 10 minutes

Ingredients:
1 tablespoon Oil
1 tablespoon Garlic – crushed or finely chopped
1/4 cup Crushed Red Pepper
2 teaspoons Dried Shrimp Powder
1 medium Tomato – skin peeled and finely chopped
Salt to taste

Directions:

1. Heat a small skillet with oil over medium low heat. Add Garlic and stir for few seconds.
2. Add crushed red pepper and while stirring cook for 1 minute or two until it gets few shades darker and fragrant.
3. Add dried shrimp powder and continue cooking until lightly browned. Be careful not to burn it.
4. Add tomato and cook stirring continuously for few minutes until all tomatoes are crushed and everything comes together. Turn off heat, transfer to a small bowl and serve at room temperature.

Variation:
To make it Vegetarian or Vegan dish, skip on dry shrimp.

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Steamed Buns with Coconut Filling

Chinese steamed buns are very popular in Burma and we call them Pausi. There are different varieties of fillings that you can get but most common ones that I grew up eating were curry chicken with boiled egg, red bean paste and coconut. I've been craving for these buns for a while now but haven't really found a recipe that uses only basic ingredients for the dough until I saw this recipe on Maangchi's website. I've been planning to make this for some time now but never actually got a chance to try it out. I wanted to make the savory version with curry chicken but I don't remember it enough to come up with something close to what I used to eat. At last, I decided to give it a shot with coconut filling while waiting for my sister to give me recipe for curry version.

The dough recipe is quiet easy to follow and the filling used here is very simple. Dough can be filled with variety of vegetable, meat or sweet fillings. This coconut filling is also very versatile and can be used to fill puff pastries or even spring roll sheets to form spring rolls or samosas. Combinations are endless and sky is the limit :). I'll post more in future when I make them. Below is half of original recipe.

Steamed Buns with Coconut Filling

Makes: 8 buns
Preparation Time: 30 minutes
Cooking Time: 30 minutes
Dough Resting Time:  1 hour 30 minutes

Ingredients:
For Dough:
1/2 cup Luke Warm Water (between 105 and 110 degrees Fahrenheit)
1 teaspoon Active Dry Yeast
1 tablespoon Vegetable Oil
1/2 teaspoon Sugar
1 1/2 cups All Purpose Flour
1/4 teaspoon Salt
Oil Spray

For Filling:
6 ounces Fresh Coconut – shredded (about 1/2 coconut or 2 1/2 cups shredded)
2 tablespoons Sugar (Adjust to taste)
Pinch of Salt

Other:
8 Standard Cupcake Liners or Parchment Paper cut into 4 inch squares

Directions:

1. In a large bowl, combine water, yeast, oil and sugar. Mix with a spoon until well combined.
2. Sift in flour and salt into the liquid mixture and stir with a wooden spatula to combine. When it becomes hard to stir, start kneading dough with hands until smooth for about 2 to 3 minutes.
3. Lightly coat the bowl with oil spray, put dough, turn once to coat with oil, cover and leave it in warm area for about 40 minutes or until doubled in size. (For faster rising, place the bowl in a larger bowl filled with warm water)
4. Knead the dough for about a minute to remove air, cover and leave it again for another 30 minutes.
5. Meanwhile, in a medium size pan combine coconut, sugar, salt and cook over medium low heat stirring frequently until sugar is melted for about 2 to 3 minutes. Remove from heat and let it cool completely.
6. Place cupcake liners 1 inch apart on the rack of a steamer and keep aside.
7. Take dough and divide into 8 equal portions. (Keep unused dough covered to prevent from drying out.)
8. On lightly floured surface, roll each portion into approximately 4 inch circles leaving center thicker than edges.
9. Take a heap tablespoon (or 1/8) of filling and place in middle of the circle. Gather the edges of the dough and conceal the filling by pinching and sealing the edges while forming pleats. Twist ends off to seal and close; and place it in prepared steamer rack.
10. Continue rolling and filling rest of the dough, cover and let it rise for 20 minutes.
11. Steam the buns for 20 minutes, covered and undisturbed.
12. Turn off the heat, remove buns from steamer and serve.

Note: Steamed buns can be kept at room temperature for a day or two. Keep them in fridge for few more days after that. Before serving, wrap it with damped paper towel and microwave for 10 to 15 seconds.

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Pad Thai with Western Twist

We usually don't order Pad Thai when we go to Thai restaurants, mainly because I find that most restaurants give you lumpy and clump up noodles. I'm not too crazy about the texture of the noodles served in this dish. However, I love the version of Pad Thai that my younger sister makes. She uses Brown Rice Spaghetti for this dish. It might sound a bit awkward but this spaghetti absorbs the flavoring so well and has a good texture. I bought mine from Trader Joe's.

I've had this recipe for some time now but never actually got a chance to make it. I usually request for her to make this dish but with busy schedules and my cravings, I decided to give it a try. It turns out pretty good and we were so hungry and want to eat it while still hot that couldn't even plate it to take picture :). I added some mini sweet peppers as I had a lot on hand and served with some Stuffed Cucumber Kimchi on the side.

Pad Thai with Western Twist

Serves: 4
Preparation Time: 20 minutes
Cooking Time: 30 minutes

Ingredients:
1/2 pound brown rice spaghetti/fettuccine or White rice noodles
2 tablespoons oil
Salt to taste
1 tablespoon garlic - pressed or finely chopped
1/2 pound firm tofu - cut into 1/2 inch cubes
3 cups bean sprouts
1 pound cocktail shrimp
1/4 cup roasted peanuts - coarsely ground
1/4 cup cilantro - roughly chopped
2 green onions - sliced thinly
3 mini sweet peppers of different colors – thinly sliced lengthwise (optional)
Crushed red peppers to taste

Seasoning:
4 tablespoons white wine vinegar or rice vinegar
3 tablespoons tamari
3 tablespoons honey
2 teaspoons paprika

Directions:

1. Bring a large pot of water to a boil. Add salt and 1/2 tbsp of oil to boiling water, add noodles and cook until just tender, about 8 to 12 minutes (or according to package directions). Drain, rinse with cold water, drain again and set aside.
2. In a bowl, combine all seasoning ingredients and keep aside.
3. Have all ingredients prepared before starting to stir fry.
4. Heat remaining 1 1/2 tbsp of oil in a large frying pan over high heat. Add garlic and stir-fry for about 30 seconds or so until it begins to turn golden.
5. Add tofu and sauté for 2 minutes or so, stirring often until tofu beings to brown.
6. Add the prepared seasoning liquid and mix thoroughly.
7. Stir-in the noodles, 2 cups of bean sprouts, shrimp and half of ground peanuts. Toss to mix well, adjust to taste and turn off heat.
8. Garnish with remaining bean sprouts & peanuts, cilantro, green onions, mini sweet peppers and crushed red peppers. Serve immediately.

Variation
For Vegetarian friendly version, skip shrimp. For Vegan version, skip shrimp and replace honey with brown or regular sugar.   

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Roasted Greek Potatoes

I love potatoes in any way they’re prepared. I found this recipe few years back online and have made it few times. I really like the taste of lemon in the potatoes. I usually make it with all red potatoes but added some purple potatoes this time as I had it on hand. It is easy to prepare and if you’re using oven method, you can pretty much leave it on its own and check every now and then. I sometimes make it on stove as it is a little faster. I like both methods equally and have listed both below. Serve with lemon rice, tzatziki, Greek chicken and Greek Salad.

Roasted Greek Potatoes

Serves: 2
Preparation Time: 5 to 10 minutes
Cooking Time: 1 hour (Oven Method)
30 minutes (Stovetop Method)

Ingredients:
1 pound red potatoes or mixture of red and purple potatoes – skin on and cut into 1 inch cubes
1/3 cup fresh lemon juice
3 cloves garlic – pressed or finely chopped
1 tablespoon dried oregano
1/2 teaspoon sugar
2 tablespoons olive oil
Salt and pepper to taste
1 tablespoon flat leaf parsley for garnish (optional)

Directions:
Oven Method

1. Preheat oven to 375 degrees Fahrenheit
2. Place potatoes in a parchment lined baking dish.
3. In a small bowl, combine the rest of the ingredients; pour it over potatoes and mix well to coat all potatoes.
4. Cover baking dish with foil and bake for 30 minutes.
5. Remove foil, increase oven temperature to 400 degrees Fahrenheit and stir potatoes once and continue cooking for 30 more minutes or until it is cooked through and nicely browned. Stir once in between to get even brownness.
6. Remove from oven and garnish with parsley.

Note: For softer potatoes, 5 minutes before they’re done, cover them again with foil.

Stovetop Method

1. In a microwave save bowl large enough to hold all the potatoes, add all ingredients except potatoes and mix well. Add potatoes, mix again, cover and microwave on high for about 4 minutes.
2. Heat a large pan over high heat and add potatoes with all its liquids.
3. Stir for few seconds, reduce heat to low, cover the pot and cook for 15 to 20 minutes until potatoes are cooked through stirring few times in between.
4. Increase heat to high and stirring frequently, continue cooking until potatoes start to get nice brown color. Garnish with parsley and serve hot. 

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Tzatziki

Tzatziki is super easy to make and full of flavor. Greek yogurt is basically a strained yogurt. I usually buy Greek-style yogurt from Trader Joe’s but if you can’t find this type of yogurt, you can use regular plain yogurt and strain it in refrigerator with few layers of cheesecloth for few hours to overnight to remove all moisture.  Also make sure to remove as much moisture out of cucumbers as possible so that it does not dilute the yogurt.  Pair it with Greek chicken, Greek salad, lemon rice and roasted potatoes.

Tzatziki

Serves: 4
Preparation Time: 5 to 10 minutes
Chilling Time: 30 minutes to overnight

Ingredients:
1/2 Persian cucumber – peeled, seeds removed, grated and squeezed water out (about 1/4 cup worth)
1 big clove garlic – pressed or finely chopped
1/2 tablespoon olive oil
1/2 tablespoon rice vinegar or red wine vinegar
1 cup Greek-style yogurt
Salt to taste

Directions:

1. In a bowl combine cucumber, garlic, olive oil & vinegar and stir well.
2. Add yogurt, salt to taste and mix everything well. Chill in fridge for at least 30 minutes to overnight if possible and serve chilled.

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