Comfort Food Series: Vegetable Paneer Biryani with Tomato and Onion Raita

Don't you wish your biryani was hot like mine? Don't ya!! 

April showers, brings May flowers, right?? Except it's not April and when it pours, it rains...like cats and dogs!! 

We were shopping in Bed, Bath and Beyond on Saturday when I heard thunder from inside the store. That was the day I decided not to wear jacket because it was so nice outside. What was I thinking? 

As we made our way to the front of the store, I could see that the sky was turning navy blue and it just poured. We paid for our stuff, raced to the car and went straight home without going anywhere else. :(

No where to go, we decided to lighten up the mood and cook something special for dinner that night. And she was in the mood for BIRYANI!!! 

The biryani I made (while my mother supervised) is similar to Pineapple Paneer Biryani except this time there was no pineapple, so we added cauliflower. Same great taste. 

I enjoyed the fruits of cooking labor with freshly made with Tomato and Onion Raita (yogurt dip) which is so easy to make and it's so refreshing. Check out recipe below:

Tomato and Onion Raita

I funneled my inner Emeril Lagasse when I made the raita. I put my knife skills to work and finely chopped two ripe and firm plum tomatoes as well as half medium onion. I transferred them into a bowl and then came the wet ingredients: 1/4 cup of sour cream and 3/4 cup of plain yogurt. Mix the ingredients without mushing everything. 

Next add 1/2 teaspoon of salt for taste and BAM!!! I sprinkled a dash of mint that I crushed myself. Mint makes everything so refreshing. 

I put a dollop of the tomato and onion raita right on top of my hot biryani and ate it with a big smile on my face. I CAN COOK BABY!! 

Quinoa Medley on Eggplant Boats

We all need a break from the usual every once in a while. Today is one of those days. We spotted this beautiful Sicilian eggplant at our local grocer and couldn't go home without it. So purple and succulent! 

My mother picked it up and knew just what to do with it. Instead of chopping it up and making our usual curries, she decided to use it as a vessel or boat and stuff it with quinoa and vegetables. 

Don't you just love how her mind works? 

Check out this huge Sicilian Eggplant!

Ingredients

• 1 Sicilian eggplant, cut into quarters
• 1/2 cup Quinoa cooked 
• 1 large onion, chopped
• 2 large tomatoes, chopped
• 1 cup frozen cut spinach
• 3 to 4 oz firm tofu (optional), cut into 1cm cubes
• 1 tsp ginger/garlic paste
• 1/2 tsp crushed chilies
• 1 tsp dhanjeera powder (cumin and coriander powder)
• 1 cup shredded Mozzarella (we used Cabot pepper jack cheese for lil kick)
•  salt for taste
• 1 Tbsp veg oil for seasoning
• 1 tsp cumin seeds

Procedure
Preheat oven at 375 degrees Fahrenheit and start your prep work for the Sicilian Eggplant boats:

1) Cut the top flesh off each quarter of eggplant, leaving behind a 3/4" of it at the bottom. 

Sprinkle salt and rub into each eggplant quarter. Also brush it with oil, inside and outside. Cut the top flesh into small cubes and set aside.

2) Heat oil in a skillet and add cumin seeds. When it sizzles, add dhanjeera powder and a pinch of turmeric. Stir and add onions, ginger/garlic paste, and crushed chilies.

Stir fry until the onions are transparent. Add tomatoes and a pinch of salt. Allow them to cook under closed lid. After tomatoes are cooked, add eggplant and continue to cook under closed lid.

3) After the eggplant is soft, add frozen spinach and stir for a one to two minute and add salt and cooked quinoa. Mix well and continue to cook for two to three minutes until all are mixed well.

4) Spoon the cooked mixture into the eggplant quarters evenly. Then sprinkle the shredded cheese on top of all the stuffed quarters. Place the stuffed quarters in a small aluminum tray and add half a cup of water.

Cover the aluminum tray with foil, Then take a knife and pierce a couple of holes in the foil for the steam to escape. When it is ready, place the tray in the oven for 30 minutes. Add more water if needed.

5) Make sure the eggplant is soft and cooked, remove the foil and broil until the cheese turns golden brown. Remove from tray and serve hot.

This dish had everything a foodie like me would enjoy; eggplant, cheese and lots of flavor. The fact that it was healthy didn't even cross my mind. :)

I hope someday, I can hold a vegetable in my hand and know it's future...all the endless possibilities of dishes I can make with it.  OH, THE JOY!! 

Until then, I will learn all that I can from my foodie mentor and guru, my mother, and share with you all. 

___________________________________________________________________________________

If you liked this eggplant dish, then you are sure to love our Eggplant Raita (yogurt dip), Gourmet Grilled Cheese with Eggplant Bharta and/or Stuffed Eggplant dishes. 

Comfort Food Series: Waffles to the Rescue!

Idli Waffles with hot sambhar and creamy coconut chutney 

Winter snowstorm Niko plowed us in for the day, so we took the day off and experimented in the kitchen. We got out our nifty Cuisinart waffle maker and made Idli Waffles. These crispy and savory waffles are a real crowd pleaser. 

Bon Appetit!!  

Comfort Food Series: Jeera Rice with Palak Paneer

Jeera Rice with Palak Paneer

This Valentine's Day impress your date or loved ones with a homemade meal that is rich in taste but easy to make. It all starts with a simple rice dish like jeera rice and then you step it up a notch by making a vegetable gravy curry for the rice. 

Here are a few vegetable gravy curries that pair well with jeera rice: Palak Paneer, Easy Dal Makhani, Methi Malai Mutter Curry, Cauliflower and Paneer Curry and Indian Chili. You can also enjoy jeera rice with raitas; my favorite is cucumber raita. It's light and easy to make. The picture above showcases Jeera rice with Palak Paneer 

We decided to use a shortcut and bought Rasoi Magic's Palak Paneer spice mix packet. We followed the simple instructions on the packet and were able to make this curry in just 15 minutes. Please note that paneer and spinach are not included; you have to buy those separately. 

Below is the recipe for making the jeera rice. 

Ingredients

• 1 cup Basmati rice 
• 1-1/2 tsp whole cumin
• 1 Tbsp vegetable oil
• 1/2 tsp salt

Procedure

Wash the rice and then drain the water (use a microwaveable container). Add oil and whole cumin to washed rice and microwave for 3 to 4 minutes (mix the rice after every minute to avoid rice grains sticking together).  Transfer the contents into the electric rice cooker. Add 2 cups of water and salt and cool until done. Serve the jeera rice with any type of gravy curries. 

Quick Tips

- For added taste, stir in 1 teaspoon of butter when rice is hot. You can also garnish rice with toasted almond slices or cashews.
- The Rasoi Magic Palak Paneer spice mix is available at most Indian grocers such as Patel Brothers, Subji Mandi, and/or Delight Bazaar. The instructions were easy to follow and cut cooking time in half versus making everything from scratch; really saved on cooking time.

Andhra Special - Stuffed Eggplant and Potato Masala

One of my favorite vegetables to cook with is Eggplant. It's slightly sweet and pairs well with the spice mixtures (or masalas) we cook with. In addition, there are so many varieties to choose from and can make dishes: small round ones, Chinese eggplants that are long and slender; both purple and white, Italian Eggplants, fat eggplants that I use to make bharta, etc.

Last week we went to our local Indian grocer and we found these lovely small round eggplants perfect for making Guthi Vankaya.

Guthi Vankaya in English means stuffed eggplant. This dish is popular in Andhra Pradesh. The stuffing is made with a variety of spices, onion and fresh coriander.

Most of our family likes this dish, the only person who doesn't like it is my sister. She truly, deeply dislikes EGGPLANT. We trick her now and then by camouflaging the vegetable but she can see right through us.  

Guthi Vankaya - Stuffed Eggplant and Potato Curry

She's totally missing out. I mean who doesn't like Eggplant? I asked my sister many times but all she tells me is "I don't like the taste of it".

Since my mother is making this dish for all of us, she throws in a potato so my sister can still appreciate the dish without eating the eggplant. The masala and vegetable combination is really delicious.

It's not difficult to make; you just have to make the stuffing and stuff the eggplant and cook it together with the potato to the right consistency. Let's check out more details on how to make it.

Ingredients and Prep Work

1-1/2 lb or about 10 Eggplant (small round type) 

1 to 2 medium potatoes, peeled and cut into 1" cubes

1 large onion, chopped finely or grated coarsely

1/3 cup chutney powder

1/4 cup dry coconut powder

2 Tbsp Dhan-jeera powder (coriander and cumin powder)

1/2 tsp chili powder
1/4 cup fresh coriander, chopped (optional)

1 tsp tamarind pulp 

3 to 4 Tbsp vegetable oil

1/4 tsp or 2 pinches turmeric powder

1 tsp salt or as needed

Procedure
Cut the stalks of each eggplant and make a + slit at the bottom (as shown in the picture below).

Mix in a bowl all the dry ingredients: chutney powder, dhan-jeera powder, dry coconut powder, chili powder, onion, fresh coriander, and tamarind paste. 

Then sprinkle two tablespoons of water to bring the mixture together.

Now it's time to stuff the eggplants. Rub a pinch of salt inside each of the slit eggplant.

And then take about a tablespoon of the mixture and stuff each of the eggplants and keep them aside.

Heat oil in a skillet on low-medium flame; then add turmeric.

Stir and immediately add the stuffed eggplant and potato and sprinkle a couple of pinches of salt.

Mix well and cook under a closed lid for  15 to 20 minutes, depending on the size of the eggplants.

Add in remaining onion and masala mixture (if any) and stir and continue to cook for another 3 to 4 minutes or until the eggplant is browned. Transfer into a serving dish and garnish with freshly chopped coriander. Serve hot with rotis or rice.

If you liked this recipe, also check out our Stuffed Karela dish. For more dish ideas, also check out our recipes page. 

Hot and Spicy Yellow Cucumber Pickle

We're celebrating International Hot and Spicy Food Day with Dosaavakaya or Spicy Yellow Cucumber Pickle.

Dosaavakaya 

Pickling vegetables is very common in South India with its origin in Andhra Pradesh. We pickle our vegetables using a variety of spices including mustard seeds, powdered red chilies and oil. The most popular type is mango pickle made with green mangoes called Aavakaya. Other vegetables and/or fruits we pickle are lemon, lime, garlic, ginger, Indian gooseberry and yellow cucumber (Dosakaya) etc.

                                                                  

Below is an easy recipe for making Dosavakai or Spicy Yellow Cucumber Pickle. This pickle goes well with warm plain rice. 

Ingredients

- 1 medium Dosakaya (pictured above), chopped with peel into 1/2" cubes

- 1 lime, juiced

- 1 tsp salt

- 5 Tbsp Vijay Pickle Masala Mix* (as shown in picture above)

Ingredients for seasoning

- 2 Tbsp vegetable oil

- 1/4 tsp mustard seeds

- 1/4 tsp Methi seeds (also known as Fenugreek seeds)

- a pinch of hing (asafoetida)

Procedure

Mix together yellow cucumber, pickle masala powder, lime juice, and salt in a small mixing bowl.

Scoop out the mixed ingredients into a mason jar and let it cure under closed lid for 3 to 4 days in a cool place. Make sure to mix the mixture at least one time each day. After a few days, you will see that water has accumulated in the jar to make a sauce with the other ingredients.

 

In a small saucepan, heat oil on low-medium flame. Once it is warm, add mustard seeds and when they start spluttering, add methi seeds and hing. Fry this mixture for about 30 seconds, turn off stove and add to the pickled yellow cucumber mixture in the mason jar. Mix it well and serve with plain rice and some oil or ghee (clarified butter).

Dosaavakaya mixed with plain white rice and oil

Quick Tips

- Vijay Pickle Masala Mix is made with Chili powder, Turmeric, Mustard powder, Fenugreek, Asafoetida, and salt. It can be found at most Indian grocers like Patel Brothers, Subji Mandi or Delight Bazaar. 

Pappuchekkalu - Rice and Lentil Crisps

Happy New Year Everyone!! It's a new year filled with new dishes and experiences. We're starting it off with one of our favorite snacks, Pappuchekkalu. We enjoy eating these savory lentil crisps on their own or with a hot beverage like tea. 

Although they are fried, Pappuchekkalu are gluten free and made with healthy ingredients. With so many benefits, they are hard to resist. Let's get to it then...  

To make the dough, you need

• 4-1/2 cups Rice flour
• 2-1/2 cups Urad dal flour (White lentil flour)
• 1-1/2 cups Soy flour
• 1/2 cup Moong dal, soaked and drained (also known as Mung bean)
• 1 cup peanuts, soaked, drained and coarsely crushed
• 3 Tbsp chili powder
• 1/4 cup sesame seeds
• 6 Tbsp Vegetable oil
• 8 cups water
• 2 to 2-1/2 Tbsp Salt

You also need the following for frying

• 3 to 4 cups Vegetable Oil

Here's what you need to do

Sieve together all the flours in a large bowl and set aside. In a 6 quart pan, combine water, moong dal, peanuts, chili powder, and sesame seeds. Bring it to a boil. Then, turn the heat down to simmer and stir in the flour mixture until the water is absorbed. Turn off the heat and set aside to cool down.

When the mixture has cooled down, mix it well to form into uniform dough. Take portions of the dough (size of walnut) and place it in between a small piece of wax paper (or greased plastic sheet) and press it flat into a circle. Watch the demo below for clarification.

Next, prepare the flat patties or chekkalu in batches and keep them covered so they do not dry out. Heat oil in a skillet or frying pan. Drop a tiny ball of dough (size of pea) to test the temperature. Please Note: When the tiny ball of dough bubbles and rises to the oil surface, the oil is ready for frying.

Now slowly add the patties into the oil and fry them until they turn golden brown; you need to flip them over one or two times to get that color (as shown above).  Transfer all the crackers or pappuchekkalu from the frying pan with a wire skimmer and allow the oil to continue to drain by holding it into a bowl. 

Later, put the crisps on a paper towel or tray to cool down. Store them in an air tight container so you can enjoy for 2 to 3 weeks. 

I love snacking on these between my breaks at work; I pack myself a few in a ziplock bag and take it with me.

If you have any questions about this recipe, please let us know. We love hearing from you. If you liked this recipe, check out other snack recipes on our blog: Picante Peanut Poppers, Crunchy Crackling Cashews, Corn Flakes Mixture (Chivda), and Karapappalu.

Comfort Food Series: Spinach and Tofu Rice

Although today was the official first day of winter, we've been having winter weather for the past month or more. The temperatures have been fluctuating between 20 to 40 degrees Fahrenheit everyday so it's only natural to want to make and eat comfort food. 

Our go to comfort food is some kind of rice dish. It should have vegetables and protein so you are not just "carbing" it up. Below is a recipe for easy Spinach and Tofu rice.  

Ingredients

- 2 cups Basmati Rice, cooked with slightly less water

- 1 large bunch of fresh Spinach, chopped finely 

- 4 oz tofu*, cut into 1/2" cubes

- 1/2 tsp crushed green chilies paste (or 1 green chili, finely chopped)

-  1 tsp Garam Masala

- 1 Tbsp ginger-garlic paste

- 3 Tbsp vegetable oil

- 1/2 Tbsp whole cumin

- 1/4 tsp turmeric powder

- Salt, per your taste

- Fried onions (optional)

Procedure

In a large skillet, heat oil and add whole cumin. When it starts to sizzle, add turmeric powder, crushed chilies, and ginger-garlic paste. Stir for few seconds. Then add spinach, sprinkle some salt and stir the mixture until the spinach leaves are wilted (cook for about 3 to 4 minutes). Next add garam masala and mixture well. Then add cooked rice, tofu and salt as per your taste. Mix well until the spinach is evenly mixed into the rice. When it's ready to be served, top with fried onions. 

This dish can be enjoyed on its own or eaten with cucumber raita (yogurt dip). It's comfort food for the soul.  

*Quick Tips

- We freeze tofu for 3 to 4 hours to keep it firm and thaw it for a bit when we need to use it. This way it doesn't crumble when we cut portions of it. 

- Try our other rice dishes made with beets, coconut, and/or lentils. 

Sweet and Sour Bottle Gourd Curry (Sorakaya Antu Pulusu)

We're staying warm this Autumn with comforting food like the dish below. It's got a little bit of everything and lots of flavor. 

Ingredients

- About 10" long Bottle Gourd (also known as long squash), peeled and chopped into 1" cubes

- Size of big lemon of Tamarind

- 3 Tbsp Brown Sugar

- 1/2 tsp green chili paste (or 1/4 tsp of chili powder)

- a pinch of Turmeric

- 1 tsp Salt or as per your taste

- 2 Tbsp Besan (Chickpea flour)

- 2 Tbsp Rice Flour

Ingredients for the seasoning:

- 2 Tbsp Vegetable oil

- 1/2 tsp Mustard seeds

- 1/2 tsp Cumin seeds

- A pinch of Hing (Asafotida)

- 6 to 8 Curry leaves (fresh or dry) - optional 

- A pinch of chili powder

Procedure

Soak tamarind in half cup of warm water for 15 minutes. Squeeze the juice using additional water. Alternately add the soaked tamarind into a blender, add additional 3 cups of water and blend for one minute. Then strain the liquid and remove the tamarind fiber. In a small pressure cooker, add the chopped bottle gourd, tamarind juice, brown sugar, turmeric, chili paste, and salt. Pressure cook for 2 to 3 whistles. When the steam is released, open the cooker and boil the mixture on low-medium heat. 

Add the besan (Chickpea flour) and rice flour in half a cup of water to make a sauce like consistency. Mix this sauce into the bottle gourd mixture to thicken the tamarind sauce and cook for another 2 to 3 minutes or until it thickens. Heat vegetable oil in a small pan, add mustard seeds and when they splutter, add cumin seeds and then hing and pinch of chili powder. Remove from heat and add curry leaves and then add to the bottle gourd mixture. 

Serve hot with rice and/or your favorite flatbread.  

Egg Curry with Bell Pepper and Tomatoes

Cooking is more than a hobby for me; it's a way of life. This blog started out as my portable cookbook that contained recipes of dishes that my sister and I grew up eating. I've learned so much over the years, cooking alongside my mother; teaching me the ways of Indian cooking. 

However, as I grew up my tastes changed a bit. I was vegetarian when I first moved here. I slowly started trying new dishes and cuisines and now I'm half vegetarian. I eat eggs, chicken and fish every so often. However, I still stay away from meats like pork and beef. 

One of the dishes I really like is egg curry but my mom doesn't eat eggs so it's up to me to figure it out. I've watched YouTube videos and looked for recipes online. I've tested a few but didn't like the taste so much. A few months, I found a recipe at Archana's Kitchen called Quick and Simple Egg Curry Recipe. I did find her recipe to be simple enough and kind of quick. 

I made a couple changes for my taste, such as adding more vegetables like bell peppers, mushrooms or spinach to the recipe. Check out the recipe below:

Yields: Serves 6 (2 egg halves and gravy per serving)

Ingredients

- 6 eggs (boiled, peeled, and cut into half vertically)

- 3 vine tomatoes, pureed

- 1 large green bell pepper, chopped into 1/2" pieces and microwave for 2 to 3 minutes

- 12 oz baby Bella mushrooms, chopped into 1/2" pieces (optional)

- 1 tsp Turmeric powder

- 1 tsp coriander powder (or Dhanjeera powder)

- 1 tsp Garam Masala powder

- 1/2 tsp red chili powder or cayenne pepper (optional)

- 1/2 tsp sugar

- 1 tsp salt (adjust as per your taste)

- a small bunch of fresh coriander leaves, finely chopped

- 2 Tbsp vegetable oil

Ingredients to be ground to a paste

- 1 large onion, chopped 

- 1 (1-inch) piece of ginger, peeled and chopped

- 4 cloves of garlic

- 2 green chilies (or 1/2 tsp of chili paste)

Procedure

Heat oil in a medium saucepan on low-medium heat. Add the paste made with onion, ginger, garlic, and chilies to the pan. Saute for a few minutes or until the onion mixture turns translucent in color. Next add turmeric powder, sugar, garam masala powder, coriander powder, and red chili powder. Mix until combined well. I added mushrooms next and let them cook a little before I added bell pepper.  Cook for a few minutes while stirring intermittently. Next, add the tomato puree, salt, and eggs. Cover the saucepan with a lid and simmer the egg and vegetable mixture for 10 to 15 minutes. 

Lift the cover and check the salt and spice levels; adjust them to your taste. If you want the gravy to be a bit thinner, add 1/4 to 1/2 cup of water. Turn off the stove and sprinkle fresh coriander on the curry and serve with your meal. 

This curry goes well with plain white or brown rice, jeera rice, quinoa, or your favorite flatbread. Whenever I make this curry, I make two halves and some gravy and a couple of roti for lunch. It's healthy and filling. I would definitely recommend this recipe to anyone who likes eating eggs and wants to try something different. 

Quick Tips

- If wine or plum tomatoes are not readily available, you can buy a crushed tomatoes can. 

- Other vegetables you can add are yellow or orange bell peppers

- You can add evaporated milk for a creamier taste. 

Have a Sweet Diwali with Indian Bread Pudding (Double Ka Meetha)

From our family to yours...

Peace, Prosperity, and Good Fortune...May they all be with you in the coming year. 

I am thankful for my loving family as well as my friends (including my extended family at Open Door Toastmasters). They've supported and helped me accomplish a lot in my personal and professional life this year. 

Double Ka Meetha (Indian Bread Sweet)

This Diwali I wanted to show my mom that I have been paying attention to all that she's taught me in cooking and make an Indian sweet that she's only made once since we moved here. The dessert I made is called Double Ka Meetha. 

When I first heard the name, I thought it meant twice the sweetness because I was thinking in English and Urdu. 

Double Ka Meetha actually means bread sweet because in Urdu "Double Roti" means bread. This dessert is from Hyderabad, Telangana. It is a popular dessert in Hyderabad cuisine and served at special occasions such as weddings and parties. It is similar to Shahi Tukra. 

I know you are all dying to find out how to make this dessert, so let's get to it. 

Total cooking time (including prep work): About 2-2.5 hours

Ingredients

- 20 oz White Bread

- 2 sticks of butter or 16 Tbsp Unsalted butter*

- 2 (14oz) Condensed milk cans

- 1/4 cup Almonds or Cashews, chopped into quarters

- 10 Cardamom pods, seeded and powdered

- 1 cup Milk

- 1/2 cup Khoya or khoya powder (also known as Milk-Mava powder) - optional

Procedure

1) The day before making the dessert, open the bread packet and arrange the slices on a wide plate to allow them to air dry.

2) Set the toaster to medium setting and toast the slices. Afterwards, spread butter on both sides and toast to golden brown on a griddle (shown below). 

3) Cut all the slices diagonally into 4 pieces...

                        

Next, add 1/2 tbsp of butter to an non-stick skillet/pan and then transfer all the toasted breads pieces into it.

4) Next, transfer the condensed milk into a measuring cup and stir in the milk. Slowly pour this mixture on top and around the bread in the skillet/pan. 

Then add the khoya powder as well as the cardamom powder and mix well; making sure all the bread pieces are coated with the liquid.  Hint: Add another 1/4 cup milk if the mixture is dry.  

5) Transfer the contents into a greased tray or dish, garnish with toasted nuts and serve hot (shown above).

Although this dessert takes time to make, it is sure to please your guests. We served this dessert on Diwali and all of our friends and family enjoyed it. 

~~~Diwali Mubarak~~~

Celebrating Navratri on the Eve of Dusshera!

October 1st marked the beginning of the Navratri celebration, honoring the Hindu deity Durga, the destroyer of demons. Navratri means nine nights. During these nine nights and ten days, various forms or avatars of Durga are worshiped. The tenth day is Dusshera (October 11th). 

In the South (specifically in  Andhra Pradesh, Karnataka, and Tamil Nadu), one of the traditions of this festival is a display of toys and figurines called Bommalu Koluvu (Court of Toys) in one's home (as shown above). Our display includes divine presence of Goddesses of Laxmi, Saraswati, and Parvati, Lord Ganesha, Buddha, as well as representations of music and dance with the dancing dolls and musical players. 

The significance of this festival is that good triumphs over evil. This holiday is a great way to renew one's self or start over. A way to get rid of evil or obstacles in one's way and head in a positive direction. I've been stuck in a rut at work the past couple weeks and last week I just decided to tackle those obstacles so I can see a clear path for the new quarter. I realized that by destroying my "demons" or "negative thoughts" I can accomplish a lot. What does this holiday mean to you?

WISHING ALL A SAFE AND HAPPY HOLIDAY!!!

Aloo Methi with Besan (Chickpea Flour)

When I'm making eggs or pasta, I love throwing some thyme or rosemary into my dish. It adds freshness and flavor. It's the same with Indian cooking. We love using mint, coriander, and methi in our dishes. The most common one is coriander; we chop up the leaves and sprinkle them on every one of our vegetable and rice dishes. 

Another one is methi also known as Fenugreek. This herb can be used fresh or dry and the seeds can be used as a spice. You can even use the fresh leaves or the sprouts as a vegetable in a dish. 

My sister's friend gave us a few bunches of this herb so we couldn't wait to make something with it. Better to use it while it's fresh! We decided to make Aloo Methi Besan which translates to Potato and Fenugreek leaves with Chickpea flour. Let's see how it's done below. 

Potato and Fenugreek Leaves with Chickpea Flour

Serving Size: 3-4

Ingredients

- 2 bunches of Methi (also known as Fenugreek) leaves, washed and chopped finely through soft stems

- 2 medium potatoes, peeled and cubed to 1cm size

- 4 to 5 garlic cloves, thinly sliced

- 1/2 tsp chili powder (or per your taste)

- 2 Tbsp vegetable oil

- 1/4 cup Fine Besan flour (Chickpea flour) 

- 1/2 tsp whole mustard seeds

- 1/2 tsp whole cumin seeds

- Salt per your taste

Procedure

Heat one tablespoon of vegetable oil (on low-medium heat) in a medium saucepan.  Next, add mustard and cumin seeds. When they start to splutter, add garlic and stir for 1 to 2 minutes or until they are golden brown. Now add the potatoes and sprinkle a pinch of salt and allow it cook under closed lid for 3 to 4 minutes, stirring intermittently. When the potatoes are soft, add methi leaves and 1/4 teaspoon of salt. Mix and cook for another 3 to 4 minutes. 

Remove the lid and continue allowing it to cook more until the excess moisture evaporates and the oil comes out. Now add chili powder and stir for another minute. Next add Besan flour, a pinch of salt, and one more tablespoon of vegetable oil. Stir and fry for 2 to 3 minutes under closed lid. When you smell the fried Besan aroma, switch off the heat and remove from stove. 

Serve with your favorite rice, flatbread or enjoy on its own. I love eating this with yogurt rice and/or roti. How do you incorporate fresh herbs or spices in your cooking? Please share.  

Quick Tip

- If Methi or Fenugreek leaves are not readily available, any leafy green that does relaease too much water when cooked is fine. You can try fresh coriander or kale as well. They will have a different taste. 

- Besan (Chickpea flour) can be found in most Indian grocery stores. Some Whole Foods stores have it listed as Garbanzo bean flour. 

Quick and Easy Chinese Bitter Melon Chutney

This summer, we've been pampered with all the vegetables my friend's mom has been giving me from her garden. Every time I visit, she gives oodles of Chinese bitter melon, Asian melon, and peppers. She gave us so many that we've been making all sorts of dishes with them including the Chinese Bitter Melon Stir Fry I posted a few weeks back. 

This time we let the bitter melon ripen to yellowish color and use them to make chutney to eat with rice. WE LOVE RICE!!

Below is the recipe for this Chinese Bitter Melon Chutney. Check it out and let us know what you think. 

Ingredients

- 2 large and ripe Chinese Karela or Chinese Bitter melon, chopped

- 1 medium onion, chopped

- 3 to 4 garlic cloves, sliced

- 2 Tbsp chutney powder

- 2 Tbsp dry coconut powder

- 1 tsp tamarind paste (or walnut size of tamarind, soaked in water)

- 1 to 1-1/2 Tbsp brown sugar

- 1 tsp salt (or as per your taste)

- 1 to 1-1/2 Tbsp vegetable oil

Procedure

Heat oil in a medium saucepan and saute onions and garlic for 2 minutes until onions are translucent. Then add the bitter melon and salt, saute for an additional 5 to 6 minutes or until the bitter melon is cooked. Allow it to cool. In a blender, add the sauteed bitter melon, and the remaining ingredients and grind to smooth consistency. Adjust the salt as per your taste.

The Chinese Bitter Melon Chutney is ready to be enjoyed with your favorite rice or roti. Bona Appetit!!

Hope you enjoyed our Bitter Melon recipes. Check out our recipes page for more delightful and easy dish ideas. How do you enjoy this not so bitter and healthy vegetable? Feel free to share.