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Dal Makhani is usually cooked overnight in a tandoor (clay oven) when after a full day's of heat for baking naan, meat etc. the tandoor is cooling down overnight. At homes, we do not have this luxury, and hence Dal Makhani is cooked over gas stove on low heat for a couple of hours, it may seem long but its worth the effort. Serves: 8 Ingredients 1/2 cup red kidney beans, raw 1/2 cup chickpea lentils 1 cup black split lentils (skin-on) 1 stick unsalted butter (8 Tablespoons) 2 medium Roma tomatoes, pureed in a food processor with 1/2 cup heavy whipping cream Spice blend 1/2 teaspoon ground cayenne 1 teaspoon cumin seeds, freshly ground 1/2 teaspoon garam masala 1...

Ingredients1 tablespoon cumin seeds2 tablespoons oil4-5 cloves garlic, chopped1 jalapeno, finely chopped1 thinly cup sliced red onions1 teaspoon paprika powder1 teaspoon turmeric powder1 teaspoon mango powder OPTIONAL, if not, use LEMON JUICE (1 tablespoon)1 teaspoon salt3 cups fresh okra; ends chopped off and split in two, lengthwise1/2 cup pomegranate pearlsInstructionsIn a medium sauté pan over medium heat, add oil and when the oil is hot, add cumin seeds and sauté for a minute.Add garlic and sauté until garlic is golden brown, then add onions and sauté until onions have caramelized.Add powdered spices and cook for a minute.Add okra and mix well, cook covered for 7-10 minutes, tossing every other minute. Add pomegranate pearls and saute for another 2-3 minutes, serve...

Mummy makes this rice dish every winter, atleast a few times, some variations may exist, adding cauliflower instead of potato, or sometimes any other vegetable. As I write this recipe, I can smell this pulao..fresh green peas (if you can find) are best for this pulao, but I use frozen for convenience sake. If you are using fresh green peas, then add it along with rice so that they will get cooked as the rice gets prepared.Serves: 3Ingredients1 cup basmati rice (see my instructions on how to wash basmati rice)1 red onion thinly sliced, so almost about 1 cup of sliced red onion3 green cardamoms, partially crushed3 cloves1 teaspoon garam masala1 teaspoon cumin seeds1 teaspoon coriander powder1 Idaho potato, washed,...

This recipe is made Sindhi style (north Indians who belonged to the Sindh area in the pre-partition days in India).Serves: 4Ingredients1 cup chana dal cooked in 3 cups water on medium heat for 45 minutes, or until cooked2 tablespoons ghee OR olive if you want to make this vegan1 tablespoon cumin seeds1/2 teaspoon cayenne powder1/2 teaspoon turmeric powder1 jalapeno, finely chopped1 cup red onion, finely chopped1/2 cup chopped cilantro (chop leaves along with cilantro stalk)8-10 curry leaves OPTIONAL1/2 cup fresh mango, chopped OR 1 teaspoon mango powder (from the Indian store)1/2 teaspoon garam masalaSalt to taste (about 2 teaspoons)InstructionsIn a 3 qt saute pan over medium heat, melt ghee and when the ghee is hot, add cumin seeds, curry leaves,...

Serves: 8 (2 kebabs each, although no one can eat just two!)Ingredients1 frozen pack spinach, thawed, squeezed to remove excess water and emptied in a microwavable container1 tablespoon curry powder1 tablespoon garam masala1 jalapeno, minced1 teaspoon salt OR as desired4 large potatoes, boiled and peeled1 tablespoon minced ginger and garlic2 tablespoons corn starch OR as neededOil sprayInstructionsSqueeze out water from spinach and heat spinach in a microwave for about 5-6 minutes or until piping hot. Immediately, pour in a blender and blend until somewhat pureed, since you have squeezed out all the water, this may be a bit difficult, it works best if you have a MAGIC BULLET.In a mixing bowl, mash potatoes along with rest of the ingredients.Taste the...