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Serves: 4Ingredients4 cups fresh okra (small), ends cut off and sliced horizontally into 2 pieces1 cup red onions, minced3 tablespoons oil1 teaspoon cumin seeds1 tablespoon greek yogurt1 tablespoon ginger garlic paste1/2 cup coconut milk1 teaspoon turmeric powder1/2 teaspoon cayenne powder1 teaspoon mango powder1 tablespoon tamarind paste OR if using concentrate, then 2 drops concentrateSalt to tasteInstructionsHeat a 3 qt saute pan over medium heat. Add oil and when the oil is hot, add cumin seeds and onions, cook for almost 7-8 minutes.Add the rest of the ingredients and cook covered for 15 minutes, stirring every couple of minutes.Garnish with chopped cilantro and serve with rice/ bread.

Marinade : 1 foot Aluminum foil2 Chicken Breasts, skinless and boneless, preferably organic1/2 cup plain full fat yogurt, whiskedSPICE MIX:1.5 tablespoons RUPEN'S TANDOORI SPICE MIXOR1 teaspoon minced ginger1 teaspoon minced garlic2 teaspoons curry powder1 teaspoon garam masala powder2 teaspoons paprika powder1/4 teaspoon cayenne powder1 teaspoon dry crushed fenugreek, OPTIONAL1/2 teaspoon salt1 tablespoon oilGarnish1 tablespoon lemon juice1/4 cup chopped cilantroInstructionsIn a mixing bowl, mix marinade ingredients with chicken, except. You may want to cut chicken in 2 inch cubes or just scour the entire breast 4-5 times.Using your fingers, rub the chicken.Refrigerate for 3 hours.Pour in the plain yogurt and gently mix, do not take out the rub from the chicken while mixing the yogurt. Yogurt should coat on top of the...

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,...