Oatmeal and Raisin Cookies

Had a craving for something sweet today so thought I'd put the baking gloves on. End result? Oatmeal and Raisin Cookies! Crisp on the outside, chewy on the inside...can't go wrong.
Don't forget, this recipe is customizable-I added some walnuts and dates in here so feel free to throw in what you like. Also, for all you vegetarians/vegans out there, this recipe is egg-less so get on it!

Makes Approx 24

What we need:

1 cup butter
1 cup sugar
Flax seed powder (optional)
3 tbsp milk
1 tsp vanilla essence
3/4 cup plain flour
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon powder
3 cups oats
1 cup raisins
1 cup walnuts/almonds/dates (optional)

How we do:

• Preheat the oven to 180* C/ 350*F
• In a bowl, cream the sugar and butter. Add the vanilla essence and milk.
• In a separate bowl add the flour, baking soda, cinnamon powder, salt and flax seed. Mix well.
  
• Add the dry ingredients to the wet ingredients and add the oats, raisins, walnuts and dates. Mix well.
  
• The mixture should be binded and sticky. If you find it's a little dry, add a little milk.
• Using wet hands, make little balls out of the dough and place on a lined tray. Flatten so they are 1/4" thick.
  
• Cook for 10-12 minutes or until cooked and golden brown.
  
• Remove from the oven and allow to cool on a wire tray.
• Balle Balle! You're done. Enjoy these delicious cookies with a glass of chilled milk :D
  

Punjabi Style Rajma Chawal

I'm excited about this recipe as Rajma is one of my favorite vegetarian dishes. Typically eaten with basmati rice, it's a very popular North Indian (Punjabi) dish. Both kidney/pinto beans can be used. This is my mum's recipe that never fails -it just tastes so darned good! Enjoy y'all.

Serves 4

What we need:

• 1 cup raw or 1 can cooked kidney/pinto beans
• 1 large black cardamom
  
• 3 tbsp olive oil
• 1 tsp cumin seeds
  
• 1 whole diced onion
• 2 cloves fresh grated garlic
  
• 1 tbsp fresh grated ginger
• 1 finely chopped green chilli (optional)
  
• 1/2 can diced plum tomatoes (or 1 diced fresh tomato)
• 2 tsp salt
• 1/2 tsp garam masala
  
• 1/2 tsp haldi (turmeric)
  
• 1/2 tsp paprika
  
• 1/2 tsp coriander powder
• Handful of freshly chopped coriander

How we do:

• If you are using raw kidney beans, soak them overnight. Cook in pressure cooker or large pot until tender (usually about 10-15 minutes after first whistle in pressure cooker). Add a little salt and the cardamom in the water before you cook.
  
• For the masala, in a pan heat the oil on medium heat. Add the cumin seeds.
  
• When they begin to sizzle add the onion. Once golden add the garlic, ginger and green chilli.
  
• Cook for a 3-5 more minutes. Then add the salt, garam masala, turmeric powder, coriander powder and paprika. Mix well.
  
• Add the tomatoes and fresh coriander. Mash them up and mix well to form the masala.
• Cook for 3-5 minutes.
• Add the cooked kidney beans to the masala. Add 1/4 cup water and bring to a boil.
• Check the salt and alter accordingly
• BALLE BALLE! That is it, you're done. Extremely simple and easy, woop.
  

Stuffed Bhindi

This recipe is a must to try for all bhindi lovers...I know you're out there! It's a simple variation on the traditional Punjabi method of cooking okra and the result is a delicious moreish dish that is best served with hot chappatis! Check it out:

Serves 4

What we need:
1 lb washed and dried fresh okra
2 onions sliced
8 cherry tomatoes (halved)
Masala Powder: 1-2 tsp Salt (Or according to taste)
2 tsp Coriander powder
1 tsp Turmeric powder
1/2 tsp Paprika
1 1/2 tsp Mango powder (amchur)
Pinch of Asafoetida (hing)
2 tsp Cumin powder
4 tbsp Olive oil

How we do:

• Mix the dry spices listed above, together
• Slit each bhindi in the middle vertically and carefully fill each one with the the mixed spices
• Heat the oil in a open pan. Add the bhindi and onions and begin to continuously stir on medium heat. After 5 minutes, add the tomatoes and continue to stir for another 5 minutes or until soft and fully cooked.
• BALLE BALLE You're Done!!! Enjoy :)
  

Paneer Masala

Paneer is an Indian cottage cheese which is so versatile. It can be baked, grilled, fried, sauteed, bbq'd...you get the point! Although it's pretty mild in taste, it absorbs spices and flavours really well.Today's recipe is simple to make and a great vegetarian alternative so check it out:

Serves 4

What we need:

5 tbsp olive oil
1 block of paneer (approx 250g), cut into 1 inch cubes
1 tsp cumin seeds
1 1/2 tsp turmeric powder
3 tsp salt
1 tbsp grated ginger
3 cloves garlic
1 medium onion
1 tsp paprika
1 tsp garam masala
1 green chilli
handful of fresh chopped coriander
1/2 tin plum tomatoes
1/2 cup peas (if frozen, thaw in water and strain)
5-6 mushrooms, quartered


How we do:

• In a non stick frying pan, heat 1 tbsp olive oil. Add 1 tsp cumin seeds. Once they begin sizzle, add the paneer cubes. Now add 1 tsp salt and 1 tsp turmeric powder.
• Lightly fry until paneer turns golden on both sides. Remove from heat.
• In a food processer, add the onion, garlic, ginger and chilli. Now add 2 tsp salt, 1 tsp paprika, 1/2 tsp turmeric, 1tsp garam masala and the coriandor. Process until finely ground.
  
• In a pan, heat 4 tbsp oil. Then add the ground up masala. Cook on medium heat until golden brown.
  
• Add 1/2 tin plum tomatoes and cook for 4-5 minutes. Once the oil begins to separate from the masala, add the peas. Then add the mushrooms and the paneer. Mix well.
• Add water so it is just covering the vegetables and paneer.
• Cook on high heat until it boils. Check for salt.
• That's it you're done! Balle Balle! Best served with fresh chappati or basmati rice.
  

Punjabi Bhindi Masala (Okra)

Today's recipe is a Punjabi classic. Bhindi is a great vegetarian dish that doesn't require too many ingredients. Extremely nutritious too-okra is rich in vitamin B6 and vitamin C and is a good source of dietry fibre. All in all a very simple, nutritious, tasty entree!

Serves 4

What we need:
4 tbsp olive oil
2 tsp cumin seeds
1 lb okra
1 onion, diced
1 tomato, diced
2 tbsp tomato puree
2 tsp salt
1 tsp coriander powder
1/2 tsp garam masala
1/2 tsp paprika
1 tsp haldi (turmeric powder)
handful of chopped cilantro

How we do:

• Heat the oil in a non stick pan. Now add the cumin seeds
  
• When they begin to sizzle, place the onions and okra in the pan and add salt. Mix well and cook on medium heat for approx 10-12 minutes
• Continuously stir and when the okra stops sticking to the pan, add the tomato and puree and the rest of the spices
• Mix well and then add the chopped cilantro
• BALLE BALLE! You are done and ready to chow down. Best served with hot chapatis!
  

Tandoori Paneer Pizza

Hello hello I know it's been a while! What with graduating from college and re-locating overseas my time had been consumed with non-blogging activities. But do not fear I am back! And today I am equipped with the yummiest pizza recipe. Made with a light base, zesty tomato sauce, tasty veggys, topped off with tandoori paneer (indian cheese), this pizza is sure to go down well. Check it out and let me know what you think:

Serves 4

What we need:

Base: I cheated on this one and bought the pizza flour mix, i recommend it as it works great!
Pizza Sauce:
3 tbsp olive oil
1 carrot grated
1 small onion, diced
2 garlic cloves, grated
2 tbsp tomato paste
1/4 can plum tomatoes including juice
2 tsp salt
1 tsp ground pepper
2 tsp dried oregano
1 tsp crushed chili flakes
handful fresh basil, finely chopped
Paneer:
1 cup of cm cubed paneer (mine was store bought but you can easily make home made paneer. here's a great recipe for it: http://cookeasy.wordpress.com/2006/11/05/make-paneer-at-home/
1 tsp garlic paste
1 tsp ginger paste
3 tbsp yogurt
2 tsp salt
2 tsp tandoori masala (available from local indian grocery store)
pinch of citric acid (or dash of lemon juice)
handful of chopped cilantro (coridander)
Other toppings:
1 green/red bell pepper diced
1/2 onion diced
4 mushrooms, thinly sliced
1/4 cup grated mozzarella

How we do:

• Preheat oven to 220 c/425 f
• In a bowl add the paneer, and all the ingredients listed above under the heading of paneer. Mix well and refrigerate until time to top the pizza
• To make the sauce, in a pan add the olive oil and add the onion, garlic and carrot. Once onions are golden brown, add tomato paste and plum tomatos. Now add the herbs. Place on low heat and simmer for a minimum of 30 mins until it becomes of a thick consistency.
• Then place in a blender and blitz so a smooth thick sauce forms.
  
• For the base, in a bowl add the contents of the pizza flour mix. Add approx 8 fl oz of hot water and mix until binded. Then knead until forms smooth dough
• Place dough in a warm place to let it rise
• Now time to put everything together....
• Line a baking tray or pizza tray with grease proof baking paper
• Using a rolling pin or your hands carefully and lightly spread the dough until it evenly covers the tray
• Then spread the pizza sauce all over the base evenly
• Place mushrooms, peppers and onions over the pizza. Then sprinkle on the paneer cubes and finally finish with the mozzarella cheese
• Place in oven for 12-15 minutes until cooked through.
• Serve with salad and grilled potatoes.
  
• BALLE BALLE! Enjoy!
  

Indian Snacks: Bread Rolls

Since my parents have been in town the last couple of weeks I have had the opportunity to essentially be lazy, overindulge and enjoy my mama's cooking! But I'm now back to cooking for myself so thus I'm back to blogging! Over the next few days I intend to focus on Indian Snack Recipes. Today's recipe comes from my Mum-shocking I know. They're called Bread Rolls and are a great hot snack with tea or just to munch on if peckish. Have a try-they're surprisingly simple to make.

Makes 12

What we need:

12 slices white bread, crust-less
4 medium potatoes, cooked and peeled
1/2 red onion, diced
1 diced green chilli (optional)
handful coriander, washed and diced
2 tsp salt
1 tsp jeera (cumin powder)
1/2 tsp paprika
1/4 tsp garam masala
1/2 tsp coriander powder


How we do:

• In a bowl mash the potatoes and add in the onion, coriander and all of the spices. Mix well.
• Then take a slice of bread and dip it gently in water from both sides
• Slightly press the bread between the palms to squeeze out the excess water. Be Gentle!!
• Place a heap of the potato in the center of the bread and roll over the sides to cover the mixture forming oblong rolls. (You can use oil to help seal the edges).
• Repeat this for each slice of bread.
  
• Heat oil in a pan and deep fry the rolls.
  
• Once they turn a deep golden brown color all over, they're ready!
• BALLE BALLE!! Eat them hot with green mint chutney!
  

Indian Chick Pea Curry (Cholay)

This is a classic North Indian recipe and tastes awesome with jeera (cumin seed) rice, chapatis or naan. Great as a vegetarian alternative at a dinner party. If you've ever tried this at a restaurant and liked it, I guarantee you will enjoy this recipe 100 times better!

Serves 2-4 What we need:

• 1 cup raw or 1/2 can cooked chick peas (also called garbanzo beans)
• 1tsp cumin seeds
• 1tsp mustard seeds
  
• 1 whole diced onion
• 2 cloves fresh grated garlic
  
• 1 tbsp fresh grated ginger
  
• 1/2 can diced plum tomatoes (or 1 diced fresh tomato)
• 2 tsp salt
• 1/2 tsp garam masala
  
• 1/2 tsp haldi (turmeric)
  
• 1/2 tsp paprika/chilly powder
  
• 1/2 tsp coriander powder
  
• 1 tbsp yogurt
• Handful of freshly chopped coriander

How we do:

• If you are using chick peas out of a bag, soak them overnight. Cook in pressure cooker or large pot until tender( usually about 10-12 in pressure cooker). Add a little salt.
• For the masala, in a pan heat the oil and butter on medium heat. Add the cumin seeds and mustard seeds.
  
• When they begin to sizzle add the onion. Once golden add the ginger and garlic.
  
• Cook for a couple more minutes. Then add the salt, garam masala, coriander powder and chilly powder. Mix well.
  
• Then add the tomatoes.
• Mix well and cook for about 3-5 minutes.
• Now time to add the cooked chick peas from the pressure cooker! Mix with the masala and add 1 cup of water. Bring to boil on high heat. Add the yogurt and mix.
  
• Sprinkle on the fresh coriander and you're done.
  BALLE BALLE!
  

Szechuan-Style Stir Fry

I make stir fry about 2 times a week. It's a great, simple and tasty way to eat your daily vegetable requirement. The recipe below includes all the veggys I used but you can modify it according to what you like-you can even add chicken/beef etc, whatever tickles the pickle.

Serves 2-3

What we need:
Veggys:
3 tbsp olive oil
1 sliced onion
2 diced garlic cloves
1 tbsp thinly sliced ginger
2 thinly sliced carrots
4 diced mushrooms
1 sliced green pepper
1 small flower broccoli
8-10 baby corn
1 small can sliced water chestnuts
1 tbsp sesame oil (optional)
Szechaun Sauce-In a bowl add together:
2 tbsp corn starch
2 tsp szechuan sauce
1 tsp oyster sauce
1 tsp soy sauce
1 tsp chilli sauce
Pinch of salt & pepper

How we do:

• In a wok on medium-high heat, add 3 tbsp olive oil . Once hot add the garlic, ginger and onion. Stir.
  
• Now add the carrots, pepper and mushrooms. After 2 minutes, add the broccoli. Stir constantly.
• Add the baby corn and water chestnuts at this point and drizzle on the sesame oil. Mix well.
• Add the Szechaun Sauce mixture to the vegetables.
• Put on high heat and stir well until sauce thickens.
  
• Serve with rice or noodles
• Balle Balle! You're ready to chow down!
  

Khichdi-Indian Comfort Food

Kichdi (pronounced kichery) is an Indian rice dish made from rice and lentils. It is commonly considered to be India's comfort food and it's probably one of the quickest Indian meals to make. For being so simple I find it surprising at how tasty it turns out everytime its made. Read on:

Serves 2

What we need:

2 tbsp butter
1 tsp jeera (cumin seeds)
1 black cardomom
1 tbsp grated ginger
1/2 cup rice, washed
1/2 cup of moong dahl, washed
1/2 tsp haldi (turmeric powder)
2 tsp salt
5 cups water

How we do:

• Heat a pressure cooker and add the butter
• Add the cumin seeds and cardomom. When begins to sizzle, add the ginger
• Cook for 1-2 minutes until light golden
• Add the rice, dahl and water. You can also pop in the salt and haldi
• Taste the water to see if it has enough/too much salt. Adjust accordingly
• Mix everything together
• Close the pressure cooker. Cook on high heat and let the pressure build.
• Once it does, reduce heat and cook for 3 minutes
• Now, remove from heat and let it to cool on its own allowing all the steam to escape. Then carefully open the lid.
• NOTE: If you do not have a pressure cooker, follow the above steps using a pan and once everything is mixed together let it cook on medium heat for 20 minutes until dahl and rice are very soft.
  
• BALLE BALLE! You're done. Best served with yogurt, diced cucumbers and tomatoes and a sprinkle of coriandor. Oo and mango pickle!
  

Pasta Verde

This is another one of those recipes that I make to take with me to school when I have a ridiculous amount of classes back to back. Yes I still kick it old school with packed lunches! Nice and easy, good source of carbs, omega 3s and energy!

Serves 2-4

What we need:
14.5 oz box whole grain penne pasta
2 tbsp oil
1 tbsp butter
1 red onion, diced
3 garlic cloves, finely chopped
1 carrot, peeled diced
5 small mushrooms, washed and diced
1 zucchini, peeled, diced
1 1/2-2 tsp salt
1 tsp ground pepper
1 1/2 tin plum tomatoes
2 tsp honey/sugar
1 tsp bicarbonate of soda
handful fresh basil, chopped

How we do:

• Add pasta to pan of boiling water. Add a pinch of salt and a dash of olive oil. Simmer for 8-10 minutes until cooked. Drain.
  
• In a separate pan, heat the oil and butter.
• Add the onions and garlic. When they soften, add the carrot.
• When the carrot has softened, add the mushroom and zucchini. Saute for 3-4 minutes.
• Add the plum tomatoes, salt, pepper and the honey. Mix well.
• The secret of the sauce is the bicarbonate of soda.When you add it the sauce will foam. Let it simmer for 2-3 minutes
• Sprinkle on the basil.
  
• Add the cooked pasta to the sauce and mix together.
• BALLE BALLE! You're ready to chow down.
  

Toasty Veggy Sandwich

This recipe came as a result of me being really hungry and confused about what to eat for lunch one day. So I pulled out a bunch of stuff from my fridge and voila a veggy sandwich appeared. Nice thing about the recipe is the versatility.. you can chop and change the vegetables/bread according to your tastes. Have a look:

Serves 1

What we need:
2 pieces whole grain bread
1/4 avocado
1/4 tsp mince garlic
dash lemon juice
1 tsp of finely chopped coriander
3 slices of roma tomato
1/4 carrot, peeled cut into thin matchsticks
4-5 slices of red onion
5-6 washed spinach leaves
1 tbsp of shredded mozzarella
salt and pepper to taste

How we do:

• In a bowl, mash the avocado. Mix in the garlic, lemon juice, coriander and salt and pepper
• Toast bread in toaster.
  
• Spread the avocado on the toast. Place the spinach leaves, tomatoes, red onions and carrots on top.
• Sprinkle on the cheese.
• BALLE BALLE! You're good to go!
  

Mediterranean Chick-Pea Salad

This chick-pea salad is a really good lunch option or side. Either way it tastes good, is really fresh and filling. You have the option of using pre-cooked chick-peas that come in a can or you can cook them in a pressure cooker which require the chick-peas to be soaked overnight before hand. This way takes a little longer but tastes better in my opinion. Either way the recipe is easy peasy so check it out:

Serves 2

What we need:

1 cup raw or 1/2 can cooked chick peas (also called garbanzo beans)
8-10 cherry tomatoes, halved
2 cups of shredded lettuce (romaine/iceberg/spinach leaves)
half red onion, diced
half avocado, diced
8-10 green olives
handful fresh coriander
2 tsp white wine vinegar
1 tsp honey
1/2 tsp fresh lemon juice
1 clove garlic, minced
salt and pepper to season

How we do:

• If you are using chick peas out of a bag, soak them overnight. Cook in pressure cooker or large pot until tender( usually about 10-12 in pressure cooker).
• In a dish mix together the lettuce, tomatoes, onions, avocados and olives.
  
• In a separate bowl, mix the vinegar, honey, garlic, lemon juice and salt and pepper.
  
• Add the dressing to the salad. Mix well.
• Now add the coriander and chick-peas.
  
• BALLE BALLE! Enjoy.
  

Elaichi (Cardomom) Tea

I love tea and although I've been drinking a lot of green tea recently, I don't think anything beats home made 'elaichi chai'. Elaichi (cardomom) is a herb which takes the form of seedpod. You can find them at all Indian grocery stores. It adds a distinct, somewhat sweet, pleasant flavor to tea.
Ch ch ch check it out:

Serves 2

What we need:
2 Cup of water
1 Tea bag of your choice (It's all about Tetleys for me)
2 Cardomom pods
Sugar to taste
Milk to taste

How we do:

• Place the tea bag in the kettle and add the water.
  
• Crush the cardomom pods with pestle and mortar unti forms coarse powder. Add to the kettle.
• Bring to boil on medium heat.
• Once it has boiled, strain the tea into two cups.
• Add sugar and milk according to taste.
• BALLE BALLE! Tastes best when you dunk rusk or biscuits in it.
  

Cho Cho Rice

I don't know if my Mum came up for the name for this recipe but I have always referred to it as cho cho! I have 4 classes back to back twice a week so I make this and take it with me sometimes because it's easy and quick to make in the morning before I go to school. Sooo good.

Serves 2-4:

What we need:

1 cup of rice
2 tbsp olive oil
1/2 tbsp butter
1 tsp cumin seeds (jeera)
1 onion, diced
2 grated garlic cloves
1 tbsp grated ginger
1/2 can diced tomatoes
1-2 tsp salt
1/2 tsp turmeric (haldi)
1/2 tsp garam masala
1/2 tsp paprika
handful of fresh chopped coriander

How we do:

For the Rice:

• In a wide pan, boil 2 cups of water.
• When water comes to boil, add the rice, pinch of salt and tsp of olive oil.
• Add the rice. Once the water reboils, simmer on low heat and cover for 10-12 minutes.
  

For the Masala:

• In a separate pan, heat up remaining oil and butter on medium heat. Add the cumin seeds.
• When the seeds begin to sizzle, add the onions.
• When the onions become slightly golden, add the garlic and ginger.
• Then add the tomatoes and cook for 3-5 minutes.
• Add the salt, turmeric powder, garam masala and paprika.
  
• Mix well and cook for 5 minutes.

When the rice and masala are both done, mix them together.
BALLE BALLE, you're done!

Cinnamon Ginger Honey Tea

As we are in the midst of the season where everyone seems to be getting a cold or cough, I thought I would share my family recipe for making a soothing, aromatic tea which immensely helps in the recovery process. I swear by it. And if you're lucky and have not been victim to the weather, try it anyway, tastes so good!

Serves 1

What we need:
1 cup of water
pinch of cinnamon powder
pinch of ginger powder
1 tsp of honey (can change to how sweet you like it)

How we do:

• Boil the water
• In a kettle, add the boiled water, cinnamon and ginger. Simmer for 5 minutes.
  
• Strain the mixture through a sieve into a cup. Add the honey.
  
• Balle Balle! Enjoy.
  

Gobi Aloo (Cauliflower & Potato)

Gobi Aloo is one of my favorite foods to eat and make. To eat, because it tastes so good and to make because it's nice and easy! Have a looky for yourselves:

Serves 3-4

What we need:

2 tbsp olive oil
1 tbsp butter
1 whole cauliflower
4 potatoes
2 tsp cumin seeds (jeera)
1 tsp mustard seeds
1 tbsp of grated fresh ginger
2 cloves of grated fresh garlic
2 tsp aesofetida powder
2 tsp salt
1 tsp garam masala
1 tsp coriander powder
1/2 tsp paprika
1/2 can diced tomatoes
1/2 cup of water
Handful of fresh coriander

How we do:

• Wash the cauliflower and cut into medium size pieces.
  
• Wash and peel the potatoes. Cut in half and then slice length ways.
  
• In a large non stick pan, heat the oil and butter.
• Add the cumin and mustard seeds.
• When they begin to sizzle, add the garlic and ginger.
• When they have turned a slight golden color, add the potatoes and cauliflower.
• Add all of the spices, tomatoes and water. Mix well.
• Cover on medium heat for 8-10 minutes, stirring every 2-3 minutes.
• When the potatoes and cauliflower are soft, sprinkle fresh coriander and serve with naan or chapatis (keep posted for upcoming chapati recipe) .
  
• BALLE BALLE! Gobi Aloo is done!
  

Coriander Veggy Pasta Soup

As it gets chilly outside, there is nothing more warming and satisfying than a hearty vegetable soup. It's a quick and easy recipe that's sure to get you heated up in an instant!

Serves 2-3

What we need:
1 tbsp olive oil
1/2 tbsp butter
1 diced red onion
2 diced carrots
2 sticks of celery, diced
6-8 mushrooms, diced
2 whole peeled fresh garlic cloves
1 inch peeled fresh ginger
100g of pasta of your choice (the smaller the better).
4 cups of water
Salt and Pepper to taste
1 vegetable cube stock (alternatively you can use vegetable stock)
1 bay leaf
Squeeze of a fresh lime
Handful of freshly chopped coriander

How we do:

• In a soup pot, heat the butter and oil.
• Add onions, carrots, celery and mushroom and saute until slightly soft.
• Now add the water.
• When it comes to the boil, add the pasta.
• Add the stock cube and season with salt and pepper and the bay leaf.
• At the same time pop in the garlic and ginger.
  
• Reduce the heat and let it boil gently for approx 10-12 minutes.
• When the pasta is soft, remove the bay leaf and garlic and ginger if you wish.
• Finally, squeeze in a little fresh lime juice and add the corriander.
• BALLE BALLE! Enjoy.
  

Moong Dahl and Jeera Rice

Dahl:
Half cup of Yellow Dahl/Half Cup Red Dahl
1/2 tbsp butter 1tbsp Olive oil
1 tsp Cumin Seeds
1 tsp Mustard Seeds
1 Whole diced Onion
2 Peeled, grated fresh Garlic cloves
2 inch grated Fresh Ginger
1/2 can of diced plum tomatoes/1 diced fresh tomato
1-2tsp Salt (to taste)
1 tsp Garam Masala
1 tsp Haldi (Turmeric)
1/2 tsp Corriander Powder
1/2 tsp Chilly/Paprika Powder
Handful of freshly chopped coriander

Rice:
1 cup of rice
2 tsp Cumin Seeds
1 tbsp of olive oil
Salt to taste

To make the Dahl:

• Combine the yellow and red dahl and cook in pressure cooker with a little salt and turmeric.
  
• For the masala, in a pan, heat the oil and butter on medium heat. Add the cumin seeds and mustard seeds.
  
• When they begin to sizzle add the onion. Once golden add the ginger and garlic and whole green chilly.
  
• Cook for a couple more minutes. Then add the salt, garam masala, coriander powder and chilly powder. Mix well.
  
• Then add the tomatoes.
• Mix well and cook for about 3-5 minutes.
• Now time to add the cooked dahl from the pressure cooker! Mix with the masala and add 1 cup of water. Bring to boil on high heat.
• Add the fresh coriander.
  
• VOILA! It's done!
  

Now time for the Jeera Rice:

• Heat 1tbsp olive oil in pan. Add cumin seeds (jeera).
• Once they begin to sizzle, add 2 cups of water on high heat.
  
• Once the water comes to boil add the rice.
• When the water begins to reboil, lower the heat to medium and cover with lid for 5-7 minutes.
• VOILA! Fragant Tasty Jeera Rice is Done!

Indian Food-The basics

Okay so when it comes to cooking Indian food, there is a basic 'Masala' that is used in a lot of the dishes. 'Masala' is a mixture of many spices and herbs. It is used extensively in Indian cooking. An Indian meal is not complete without Indian spices. For years masalas have been added to flavor the food. The aroma of the masala makes the Indian food hot, (sometimes) spicy and tempting [www.indianfoodforever.com]. So how do you make a basic masala, i hear you ask?? Well, just follow the below simple steps and you're on your way!

Ingredients:
1tsp cumin seeds
1tsp mustard seeds 1 whole diced onion
2 cloves fresh grated garlic
1 inch fresh grated ginger
1/2 can diced plum tomatoes (or 1 diced fresh tomato)
1-2 tsp salt
1/2 tsp garam masala
1/2 tsp haldi (turmeric)
1/2 tsp paprika/chilly powder
1/2 tsp coriander powder
Handful of freshly chopped coriander

How we do:

• Heat 1/2 tbsp of butter and 1 tbsp of olive oil in a pan on medium heat.
• Once hot, add cumin and mustard seeds.
• When they begin to sizzle, add the onions.
• Cook the onions well until slight golden, then add the garlic and ginger.
• Mix well and then add all the remaining spices.
• Mix and add the tomatoes. Cook for about 3-5 minutes.
• Add the fresh corriander
• VOILA! YOUR MASALA IS DONE :D