Pressure Cooker Sambar

FIRST COOKING CYCLE FOR SAMBAR
1/2 cup Toor Dal
2.5 cups Water
1 cup Canned Tomatoes
1 Onion roughly chopped
1.5 tablespoons Sugar Or Other Sweetener Equivalent or jaggery
1 teaspoon Kosher Salt
1 teaspoon Turmeric
.5-1 teaspoon Cayenne Pepper
1 tablespoon Sambhar powder

SECOND COOKING CYCLE FOR SAMBAR
1 tablespoon Tamarind Concentrate
2 cups Water
1/2 cup Frozen Pearl Onions
1/2 cup green beans cut 2 inches long
Other vegetables of choice (see note)

FOR TADKA
2 teaspoon Ghee or oil for vegan option
1 teaspoon Black Mustard Seeds
2 whole Dried Red Chilis
4-5 curry leaves

GARNISH
2 tablespoons Cilantro finely chopped

FIRST COOKING CYCLE

Add dal, water, tomatoes, chopped onion, sugar, salt, turmeric, cayenne and sambhar spice blend to the inner liner of your Instant Pot.

Cook for 10 minutes at high pressure. Allow the pot to sit undisturbed for 10 minutes, and then release all remaining pressure.

Using an immersion blender, blend together the dal and vegetables. You are doing this to create a flavorful mix and to keep the dal from settling to the bottom in what will be a relatively thin broth.

SECOND COOKING CYCLE:
To the blended dal mixture, add 2 cups water, the tamarind concentrate, and the frozen vegetables.

Cook for 2 minutes at high pressure and then immediately release all remaining pressure.

On the stovetop in a small pan (preferably a tadka ladle), heat 1 tablespoon of ghee. When it is hot, add mustard seeds, the whole red chilies, and the curry leaves. Stand back and allow the mustard seeds to splutter about 30 seconds.
Pour this hot, flavored ghee onto the sambhar, garnish with chopped cilantro and serve.

Notes: You can use other vegetables such as diced pumpkin, chopped eggplant, or whole okra as well

Air Fryer Chicken 65

1.5 lbs boneless chicken thighs skinless

For the Marinade:
1/2 cup thick yogurt
7-8 curry leaves chopped
1 tablespoon ginger garlic paste
1 teaspoon cumin powder
2 tablespoons Kashmiri chili powder mild
1 teaspoon ground black pepper
1 teaspoon salt
1 tablespoon oil avocado

Before air frying:
3 tablespoons rice flour

For coating the mesh tray (Air fryer):
1 teaspoon avocado oil

Tempering:
1 tablespoon avocado oil
7-8 curry leaves
3-4 Indian or Thai green chilies (Bird’s eye) cut lengthwise
4 garlic cloves, minced
1/2 teaspoon ground black pepper
1/2 teaspoon chaat masala

For serving:
3-4 lemon wedges
2 tablespoon finely chopped cilantro / coriander leaves for garnishing

Chop the chicken into 2-inch pieces.

Combine all the ingredients under the marinade section in a mixing bowl.

Add the chicken pieces to the marinade and coat them one at a time so that each piece is evenly marinated.

Let the chicken sit in the marinade for about 30 minutes.

After it has been marinated, add rice flour to the chicken marinade and coat it well.

Completely coat the air frying basket with oil before placing it over the trivet. Set the temperature to 400°F (200°C )and preheat the air fryer for 3 minutes.

Place the chicken pieces on the air frying basket in a single layer making sure not to overcrowd them – you’ll have to do it in two batches.

Allow the chicken pieces to cook for 7 minutes.

Once the cooking cycle is complete, Flip the chicken pieces and cook for another 7 minutes. Check the internal temperature to make sure it is over 165 degrees F.

Transfer the chicken to a plate and repeat the process with the next batch of chicken.

Finish the dish with tempering:

To temper, heat oil in a pan and once hot, add garlic, curry leaves, and green chilies. Saute it for about 10-20 seconds and then add the cooked chicken. Sprinkle pepper powder and chaat masala over the chicken. Mix well and take it off heat.

Garnish with finely chopped cilantro and serve immediately with a side of lemon wedges.

Notes:
Use any oil with a high smoke point. I prefer avocado oil.

I prefer boneless chicken thighs for this recipe because the end result is moist and succulent. You can always use boneless chicken breasts.

Make sure to chop the chicken thighs into equal-sized pieces for even cooking.

Prep ahead instructions:

If you are planning to make chicken 65 for entertaining, marinate the chicken overnight but make the dish the day of the party for the best-tasting chicken. You can refrigerate them but they do tend to become dry.

Air Fryer Okra (Kurkuri Bhindi)

1/2 pound okra / bhindi
1/2 teaspoon cumin seeds
1/4 teaspoon turmeric
1 tablespoon coriander powder
1 teaspoon red chili flakes
1/2 teaspoon mango powder
1 teaspoon salt
2 tablespoons chickpea flour / besan
1 tsp chaat masala
2 tbsp oil

Wash and towel-dry the okra completely before you use them.

Cut the okra length wise into sticks. Traditionally okra is de-seeded as it’s makes the frying easier however we don’t have to deseed the okra since we are using the air frier. It’s optional.

In a mixing bowl, toss in the okra and all the above ingredients and mix well coating the okra with the flour and spices.

Air Fryer Recipe:

Preheat the airfrier at 360 degrees F. Place the okra in the air frier mesh evenly without over crowding and cook for about 10 minutes. You can flip the okras after about 5 minutes so they can evenly cook.

Based on your air frier you could get different results but typically air fried okra should be ready in 10 minutes. if you like it even more crispy, you could slide the basket in for a minute or two more but keep a close eye after 10 minutes.

Serve it warm as a snack or side. Drizzle some freshly squeezed lemon juice to tantalize your taste buds.

Oven Recipe:

Pre-heat oven for 400 degrees.

Line the baking tray with parchment paper.

Evenly layer the okra sticks in a baking tray in a single layer.

Bake for 20 minutes

Air Fryer Crispy Bombay Potatoes

1 lb baby potatoes yukon gold or red
3 tbsp olive or avocado oil
3/4 tsp salt
2 tsp ground coriander
1 tsp ground cumin
1/4 tsp turmeric
1 tsp kashmiri red chili powder (or 1 tsp paprika + ½ tsp cayenne) Adjust to spice level
1 tsp amchur (dry mango powder)
1 tsp chaat masala

1-2 tsp lemon juice (about 1/2 lemon), or lime
2 tbsp cilantro chopped

Air Fryer Bombay Potatoes (Total time = 25 mins):
(Note: If using pre-cooked/boiled potatoes, skip to step #3)

Prep & Cook: Wash and dry the baby potatoes. Cut them in half. Toss them with olive oil and salt. Place them cut side down in the fryer basket. Cook them in at 400°F for about 10-12 minutes.

Check for doneness: The potatoes should be about 80% done by then. Check with a knife, it should go through the potato with a little resistance. If potatoes aren’t there yet, put them back in for another 3-5 minutes.

Season: After that, remove them from the basket into a mixing bowl. Add a tablespoon of avocado or olive oil and toss to coat the potatoes. Then, toss them with all the spices. Mixing them in a bowl allows the seasoning to stick to the potatoes.

Crisp: Spread them out evenly in the fryer basket. Cook at 400°F for 5 minutes. Remove the basket and give it a good shake, put it back and cook for another 5 mins, or until potatoes form a golden crisp crust.

Garnish: Garnish with lemon juice and chopped cilantro. Cool 5 minutes before serving. Enjoy!
Alternatively, you can crisp them using the Mealthy Crisplid. Simply, season the cooked potatoes with oil and spices, spread them in a single layer in the fryer basket and crisp at 425°F for 8 minutes, or until golden crisp.

Oven Roasted Bombay Potatoes (Total time = 30 mins):
(Note: If using pre-cooked/boiled potatoes, skip to step #4)

Prep & Bake: Pre-heat oven at 400°F. Meanwhile, wash and dry the baby potatoes. Cut them in half. Toss them with avocado or olive oil and salt. Spread them out on a lined baking sheet and cook them in a pre-heated oven at 400°F for about 15 minutes.

Check for doneness: The potatoes should be about 80% done by then. Check them with a fork, else put them back in for another 5 minutes.

Season: Remove them from the oven and drizzle another tablespoon of olive oil and coat the potatoes. Then add coriander, cumin, kashmiri chili powder, amchur (dry mango powder), chaat masala and turmeric, and mix well. Coating them with oil helps the seasoning stick to the potatoes.
Roast: Spread them out evenly. Place the baking sheet back in the oven, at the bottom rack, for another 15-20 minutes, or until they form a golden crisp crust.

Garnish: Garnish with lemon juice and chopped cilantro. Cool 5 minutes before serving. Enjoy!

Air Fryer Chili Paneer

Paneer:
1 lb Cubed Paneer
3 tbsp Corn Starch
3 tbsp Rice Flour
1 tbsp Sriracha Sauce
1 tbsp Oil
1/2 tsp Salt
1/4 tsp Black Pepper Powder
1/4+cup Water more or less based on the thickness of the batter

Sauce:
1/2 cup Chopped Scallions keep chopped white part separate from chopped green part
1/2 cup Chopped Cilantro keep chopped stem separate from chopped leaves
1 Sliced Fresh Serrano Pepper preferred sliced long way
1 tbsp Grated Ginger
1 tbsp Grated Garlic
1 tbsp Sriracha Sauce
3 tbsp Tomato Ketchup
1 tbsp Rice Vinegar
2 tbsp Soy Sauce
3/4 cup Water
1 1/2 tbsp Corn Starch
1 cup Cubed Onions
1 cup Cubed Green Bell Peppers
3 tbsp Oil

Preheat air fryer or oven on 375°F.

Mix all ingredients except paneer and water in a bowl that is listed under Paneer above.

Use little water at a time to make a thick batter (like cake batter).

Coat each paneer cubes with the batter and place them in the air fryer or baking tray.

Spay some oil on the paneer cubes and air fry them for 7-8 minutes, sharing the tray in the middle. Or bake them for 15-18 minutes shacking the tray in the middle. Or Deep fry them if that is preferred. Keep the prepared paneer aside while we prepare the coating.

Prepare sauce. Heat 3 tbsp of oil in a shallow wide pan. Saute ginger, garlic, sliced serrano, chopped cilantro stems and chopped scallions (only the white part).

After sauteing for 2-3 minutes, add cubed onions and green bell peppers. Saute them on high flame until they are charred.

Once the onions and bell peppers are charred, add ½ cup of water and bring it to quick boil.

While waiting for the boil, quickly mix 1 1/2 tbsp of corn starch, 3 tbsp of tomato ketchup, 2 tbsp of soy sauce, 1 tbsp of rice vinegar, 1 tbsp of sriracha sauce and 1/4 cup of water. Mix it well so there are no lumps in it.

Once the water is boiling in the pan, add ¼ tsp of salt and pepper and slowly add corn starch mix while stirring continuously.

Keep cooking it until the chili coating gets thick and changes color to little dark brown.
cooked coating.

Add prepared paneer to the pan and coat all the paneer cubes evenly and carefully.
coated paneer.

Garnish chili paneer with chopped cilantro and scallions (the green part). Mix well and adjust salt pepper if needed.

Serve it hot, warm or room temperature as an appetizer!

Air Fryer Paneer Tikka

2 cups paneer (about 300 grams)
1 large pepper, any color (or use a mix)

For the Marinade
1 cup greek yogurt
1 tablespoon Kasoori Methi
1 teaspoon Red Chili Powder
1/2 teaspoon Turmeric Powder
2 tablespoon Tandoori Masala
1 tablespoon Chaat Masala
1/4 teaspoon Aamchur (dry mango) powder
3/4 teaspoon salt

To serve
Cilantro Chutney
Chaat Masala
Lime Juice
Sliced onions

Cut the paneer and onion into 1 inch cubes. Deseed and chop the peppers into 1 inch pieces too.
Take Greek yogurt in a bowl. Add red chili powder, turmeric powder, kasoori methi, tandoori masala, salt, chaat masala and aamchur.

Stir till smooth.

Add the paneer and vegetable pieces and coat them with the seasoned yogurt. Set aside for 30 minutes (or more).

Using skewers or toothpicks, skew the peppers, onions and paneer pieces ensuring the marinade goes with the pieces on to the skewers.

Preheat the Air Fryer at 400 F. Line the basket with some foil or parchment paper. Once the air fryer is hot, place the skewers in it ensuring there is space between them. Spray some oil on top.

Let the skewers cook for 7 minutes, flipping them once in about 4-5 minutes. The paneer, peppers and onions should have some brown spots by then.

Remove from the basket and serve with cilantro chutney. Top the skewers with chaat masala and lime juice.

Air Fryer Tandoori Potatoes

15 Red Baby Potatoes, quartered.
1-2 Tbsp Extra Virgin Olive Oil
1/2 tbsp Swad Tandoori Masala
1/2 tsp cajun seasoning
1 tsp garlic powder
2 tbsp fresh chopped chives
1 tbsp fresh chopped cilantro
1 tbsp butter
small squeeze lemon juice
1/4 cup or more Pecorino Romano (option garnish)

Preheat the air fryer to 390 degrees.

Toss the quartered potatoes with olive oil, tandoori seasoning, garlic powder, and cajun season. Potatoes should be well coated with olive oil but not in excess.

Place the potatoes in the air fryer basket and set timer for 10 minutes at 390 degrees.

Meanwhile, chop the chives, cilantro and melt the butter.

After 10 minutes, open the air fryer, stir and continue to cook for another 5 minutes.

Open the air fryer, potatoes should be fork tender, and crisp. Remove from the air fryer, toss into a large bowl along with the melted butter, chives, cilantro and squeeze of lime. Sprinkle with freshly grated pecorino romano cheese (optional).

Serve immediately. Taste for salt (especially if not adding the pecorino romano)

Air Fryer Tandoori Paneer Tikka

1 14 oz Package of paneer, cut into small cubes
1/2 cup yogurt
1 tbsp garlic, minced
3 tbsp besan flour
1 tsp cumin powder
1 tsp garam masala
1 tbsp Swad Tandoori Masala
1/2 tsp turmeric powder
1 tsp chat masaala
1 tsp ginger, grated
1/2 tsp salt
1 tsp garlic powder
1/2 tsp black pepper
2 tbsp oil
1/4 cup chopped cilantro

For the Stir Fry:

1 tbsp oil
1/2 red bell pepper, cut into large squares
1/2 red onion, cut into large squares
1/2 green bell pepper, cut into large squares
1 tsp cumin
1 clove garlic, grated
1 tsp tandoori masala
pinch of salt

Preheat the air fryer to 360 degrees.

In a large bowl mix all of the paneer marinade ingredients minus the paneer. Once the mixture is well combined, add the paneer cubes and toss to coat well.

Line the inner basket of the air fryer with parchment paper and using tongs or a fork, place each cube of paneer one at a time to ensure each cube has plenty of space around it.

Set the air fryer to 9 minutes at 360 degrees.

Meanwhile, set a large skillet over high heat. Once the pan is very hot, add the bell peppers and onions (without any oil) to the pan and let them get charred. You can hold down a spatula over the peppers and onions to get a nice sear. Once you’ve achieved this, turn the heat off, remove the peppers and onions into a separate plate bowl.

In the same skillet, once it has cooled down to medium low heat, add oil and cumin seeds. Once the cumin seeds splutter, add the garlic, tandoori masala, salt and stir for a few minutes so the garlic doesn’t burn. Add in the charred peppers and onions, stir and turn off the heat.

Once the paneer is ready, open the air fryer basket, brush the paneer lightly with oil or cooking spray and cook for another 3-5 minutes- depending on how brown you like your paneer.

Combine the paneer with the onions and peppers and serve hot !!

Air Fryer Amchoor Potatoes

INGREDIENTS
4 cups Baby New Potatoes cut into 4 pieces each
3 tbsp Vegetable Oil
1 tsp Turmeric
1 tsp Amchoor
1 tsp Kosher Salt
1/2 tsp Ground Cumin Coriander Blend
1/3 tsp Cayenne Pepper
1 tbsp fresh lime or lemon juice
1/4 cup Chopped Cilantro or Parsley chopped

In a large bowl, add potatoes, oil, turmeric, amchoor, salt, cumin coriander blend, and cayenne pepper. Mix well.

Place the seasoned potatoes in the air fryer basket and cook at 400F for 15 minutes. Check to ensure the potatoes are cooked through.

Sprinkle lemon juice and chopped cilantro onto the potatoes and serve.

Chicken (or Paneer) Karahi

2 tablespoons (2 tablespoons) Oil
2 tablespoons (2 tablespoons) Ginger,minced
1 tablespoon (1 tablespoon) Jalapeño Peppers, or serrano pepper, minced
1.5 pounds (680.39 g) boneless skinless chicken thighs, cut into 4 pieces each
1 cup (149 g) tomatoes, chopped
2 teaspoons (2 teaspoons) Turmeric
1 teaspoon (1 teaspoon) Garam Masala
1/2-1 teaspoon (0.5 teaspoon) Cayenne Pepper or to taste

For Finishing
1/4 cup (4 g) Cilantro, chopped
2 tablespoons (2 tablespoons) Lemon Juice
1 teaspoon (1 teaspoon) Garam Masala

Heat a nonstick 10-inch pan and when it’s hot, add in the oil. You want a wide saucepan.

To the hot oil, add the ginger and jalapenos.

Add the chicken and let the chicken sear on one side and then flip over.

Add in tomatoes and stir well.

Add all the spices and stir.

Now, you’re going to cook this lovely, fragrant mixture until it is all well cooked. Do NOT add water. Do NOT cover.

Stir once in a while. This is the point you’ll be happy you listened to me and used a nonstick pan.

As the chicken and tomatoes cook, you’re going to see the water evaporating, the tomatoes caramelizing and mushing up–and most importantly, the oil separating. Some of this oil is what you added, some of it is what’s being rendered out of any fat that was on the chicken.

By the time the water has mostly or completely evaporated, your chicken will be done. Verify this with a meat thermometer so it is at 165F.

Add all the finishing ingredients and have at it!

Air Fryer Chicken Jalfrezi

1 pound (453.59 g) Boneless Skinless Chicken Thighs, cut into large, 2 inch pieces
1 cup (160 g) onions, chopped
2 cups (298 g) Chopped Bell Peppers
2 tablespoons (2 tablespoons) Oil
1 teaspoon (1 teaspoon) Kosher Salt
1 teaspoon (1 teaspoon) Turmeric
1 teaspoon (1 teaspoon) Garam Masala
1/2-1 teaspoon (0.5 teaspoon) Cayenne Pepper

For the Sauce
1/4 cup (61.25 g) tomato sauce
1 tablespoon (1 tablespoon) Water
1 teaspoon (1 teaspoon) Garam Masala
1/2 teaspoon (0.5 teaspoon) Kosher Salt
1/2 teaspoon (0.5 teaspoon) Cayenne Pepper

In a large bowl, mix together Chicken, onions, peppers, oil, salt, turmeric, garam masala and cayenne.

Place the chicken and vegetables in the air fryer basket. Set the air fryer for 360F for 15 minutes. Stir and toss half way through the cooking time. See stovetop alternative below.

Meanwhile, make the sauce: In a small microwave safe bowl, combine tomato sauce, water, garam masala, salt, and cayenne.Microwave for 1 minute. Remove and stir. Microwave for another minute. Set aside.

Once the chicken is cooked, remove and place chicken and vegetables in a large bowl. Pour the prepared sauce over them, and toss to cover the chicken and vegetables evenly with the sauce.

Serve with rice, naan, or a side salad.

Stovetop alternative: You can also cook this dish stovetop. You would stirfry the chicken, onion, and bell pepper until they were mostly cooked, and then add the sauce along with a little extra water. Then, you’d cover the pan and let it simmer until the sauce had thickened, and the chicken and veggies were cooked through. Leave a little bite in the veggies and you’re all set.

Air Fryer Tandoori Chicken

1 pound (453.59 g) chicken tenders, each cut in half
1/4 cup (50 g) Full-Fat Greek Yogurt
1 tablespoon (1 tablespoon) Minced Ginger
1 tablespoon (1 tablespoon) Minced Garlic
1/4 cup (4 g) Cilantro, or sub parsley
1 teaspoon (1 teaspoon) Kosher Salt
1/2 – 1 teaspoon Cayenne Pepper
1 teaspoon (1 teaspoon) Turmeric
1 teaspoon (1 teaspoon) Garam Masala
1 teaspoon (1 teaspoon) Smoked Paprika, to add a smoky flavor to the chicken, and color

For Finishing
1 tablespoon (1 tablespoon) Oil, or ghee for basting
2 teaspoons (2 teaspoons) Lemon Juice, for finishing
2 tablespoons (2 tablespoons) chopped cilantro, for garnishing

In a glass bowl, mix all ingredients except the basting oil, lemon juice and 2 tablespoons of cilantro. Marinate for 30 minutes.

If using an aur fryer, baste the chicken with either oil or ghee on one side. Cook in preheated air fryer at 350F for 10 minutes. Remove and flip over the chicken, and baste on the other side. Cook for another 5 minutes.

If you don’t have an air fryer, you can cook this recipe in a skillet. Just heat up a skillet until it’s screaming hot, add ghee that has a high smoke point and cook the chicken for 4-5 minutes on each size.

Using a meat thermometer, check to see if the internal temperature has reached 165F. Do not skip this step.
This chicken is marinated in spices. You won’t be able to tell if it’s done by just looking at the color. Without a meat thermometer, you’re likely to overcook the chicken. The best and only way to cook this without making rubber chicken is to use a meat thermometer, and cook until it reaches an internal temperature of 165F.

Remove and place on a serving plate. Add lemon juice and mix, and sprinkle with cilantro.

Serve alone or with green chutney as an appetizer.
Serve with tzatziki or raita as a dip.
Serve with naan as part of a meal. In this case, add some dal and a cold salad to round out the meal.
Make extra and add to your leftover butter chicken sauce.
Eat in lettuce leaves as a low carb wrap.

Makes 4 178-calorie servings.

Gobi Simla Mirch

2 1/2 cups cauliflower (gobi), cut into florets
Salt to taste
1/2 teaspoon turmeric (haldi)
4 tablespoons oil
1 cup capsicum cubes
1/2 teaspoon cumin seeds (jeera)
1 Onion, finely chopped
1 tablespoon garlic-ginger paste
1/2 teaspoon cayenne pepper
1/2 teaspoon garam masala
2 teaspoon chopped green chilies
1 teaspoon dried fenugreek leaves (kasuri methi)
1/2 cup tomato cubes
Chopped cilantro (dhania) for garnish

Heat water, salt, and turmeric in large pan. Cook cauliflower 4-5 minutes, until parboiled. Drain cauliflower and set aside.

Heat 2 teaspoon of oil in skillet or other wide pan. Saute cauliflower 2-3 minutes. Add capsicum and cook 2-3 minutes more, adding a little water if necessary to keep from burning.

Heat remaining oil in a non-stick kadai and add cumin seeds.when seeds crackle, add onions and garlic-chili paste, and saute 2-3 minutes.

Add cayemme, garam masala, green chilies, and dried fenugreek leaves and saute 1 minute more.

Add to cauliflower and capsicum, along with the diced tomatoes, and cook on a low flame 2-3 minutes more.

Garnish with cilantro and serve.

Kali Mirch Gobhi

1 small ginger
1 green chilli
2 tomatoes
2 Tbsp fresh cream/malai
1 capsicum, finely chopped
2 tsp black pepper
Salt to taste
1 cauliflower

Put oil in a kadhai, add grated or finely chopped ginger and cook for a minute.

Meanwhile make a paste of tomatoes and chilli in food processor or mixer.

When ginger turns golden brown, add the paste of tomato and chilli.

Let the oil get separated from the paste, then add cream/malai & finely chopped capsicum.

Add black pepper and salt.

Finally add cauliflower florets, mix well.

Add half a cup water if required to soften florets.

Cover it and let it cook for 10 minutes on a low flame.

Stir it after 10 minutes, if still not done then let it cook for 5 minutes more.

Garnish with fresh coriander leaves.

Broiled Fish with Lemon Curry Butter

4 tablespoons unsalted butter
4 garlic cloves, finely grated or minced
1 1/2 tablespoons minced thyme leaves
1 1/2 teaspoons curry powder
1 1/2 teaspoons grated ginger
1/4 teaspoon fine sea salt, more as needed
3/4 teaspoon finely grated lemon zest
Ground black pepper, to taste
4 (6-ounce) blackfish, flounder or hake fillets
Fresh lemon juice, for serving
Dill fronds or fresh parsley

Heat the broiler. In a small saucepan over medium heat, melt butter. Stir in garlic, thyme, curry powder, ginger and 1/4 teaspoon salt; heat until fragrant, about 1 minute. Stir in lemon zest.

Season fish with salt and pepper and place on a rimmed baking sheet. Pour sauce over fish and broil until fish is flaky and cooked through, about 5 minutes. Top with a squeeze of lemon juice and fresh dill, and serve.

Amti

2 cups Toor Dal
1 tsp Cooking Oil
1/2 tsp Mustard Seeds
1 tsp Cumin Seeds
A Pinch Asafoetida
Curry Leaves
1 Tomato Finely chopped
1 tbsp Goda Masala
1 tsp Red Chili powder
2 tbsp Coconut freshly grated
Water as required
3 to 4 Kokum Petals or replace with Tamarind
Jaggery a small piece
Salt to taste
Handful Coriander Leaves Finely chopped

Wash and pressure the dal with turmeric powder. Allow the pressure to fall down.

Heat up oil in a nonstick pan. When oil is enough hot, add mustard seeds, cumin seeds.

When it sizzle up, add asafetida, curry leaves and tomato.

Fry the tomato for about 2 minutes. Add goda masala, red chili powder and grated fresh coconut. Fry for about a minute.

Add cooked dal and water. Mix well. At this stage you can add either kokum petals or tamarind extract
Add jaggery and salt to taste.

Boil on medium flame for about 5-7 minutes.

Add finely chopped coriander.

Serve with Rice or Roti.

Dal Palak

Spinach – 1/2 bunch / 1 cup leaves
Toor dal – 1/2 cup
Chana dal / Bengal Gram Dal – 1/4 cup
Turmeric powder a pinch

For tempering

Oil – 2 tsp
Raw Peanuts – 2-3 tsp
Dry red chilies – 6
Onion – 1 small
Garlic cloves, crushed – 4 -5
Coriander leaves handful
Curry patta handful
Hing a pinch
Salt to taste
Lime juice few drops

Wash dal. Wash spinach leaves in saltwater. Chop them. In a pressure cooker, take the greens along with dal and add enough water and turmeric. Pressure cook or boil them till soft.

Mash dal and spinach. Keep aside.

For tempering:

Chop onion. Crush garlic cloves. Wash peanuts.

Heat a kadhai with oil, when hot add mustard seeds. When mustard seeds crackle, add asafoetida, red chilies, curry leaves, and garlic cloves. Add peanuts and fry. Add chopped onions and fry them till translucent.

Pour dal and spinach mixture into the pan. Add water for desired thickness. Bring it to a boil.

Add salt, Lime juice, and simmer for 10 minutes.

Garnish with coriander leaves while serving.

Serve hot with chapati or rice.

Notes: Methi leaves can also be used along with Spinach.

Kakdi Chi Koshimbir (Cucumber Salad)

1 Cucumber, peeled and cubed
2 tablespoons Coriander (Dhania) Leaves, finely chopped
1 Green Chilli, finely chopped
2 tablespoons Fresh coconut, grated
2 tablespoons Roasted Peanuts (Moongphali), roughly crushed in a mortar and pestle
1/2 teaspoon Sugar
2 teaspoons Lemon juice
Salt, to taste
Ingredients for the tempering
1 teaspoon Ghee
1/2 teaspoon Mustard seeds
1 Dry Red Chilli
1 sprig Curry leaves

In a mixing bowl, combine the cubed cucumbers, coriander, green chilli, grated coconut and give it a good mix.

Roughly pound the roasted peanuts using a mortar and pestle and add it to the salad bowl and mix.

Season with salt, sugar, lemon juice and mix all the ingredients evenly.

Now, heat ghee in a small tadka pan on medium heat, add the mustard seeds, red chilli and let it splutter.

Switch off the flame, add the curry leaves, once it crackles, pour this tadka over the cucumber salad and mix well.

Koshimbir

1 medium Onion chopped
1 small Carrot chopped
1 medium Tomato chopped
1 large Cucumber chopped
2-3 tbsp Coriander leaves (Cilantro) finely chopped
2-3 tbsp Peanuts roasted and crushed
1 tsp Sugar optional
1/2 tsp Cumin powder (Jeera Powder)
Salt to taste
1 tsp Oil
1/4 tsp Mustard Seeds (Rai)
1/4 tsp Cumin Seeds (Jeera)
pinch Asafoetida (Hing)
1 Dry red chili

Take a large mixing bowl. In this bowl, we will start adding our chopped veggies – onion, carrot, cucumber and tomato.

For some freshness and color, we will add about 2 tbsp of chopped Coriander leaves (Cilantro).
Now, for adding some crunch to the Koshimbir salad, add 2 tbsp of crushed peanuts. These have been roasted on a pan and then crushed usig a blender or mixer.

To give some balance of taste and sweetness, we added 1 tsp of Sugar. This step is optional and can be skipped.

Add 1/2 tsp of Jeera powder (cumin powder). Again, you can roast jeera on a pan till brown and then make a powder out of it. Or you can directly use store bought powder.

Next add salt to taste. We use about 1/2 tsp.

Mix all the ingredients well.

For the tadka, heat 1 tsp of oil in a saucepan.

Once the oil is hot add 1/4 tsp of Rai (mustard seeds) and 1/4 tsp of Jeera (cumin seeds).

Let the seeds crackle and then add a pinch of Hing (Asafoetida) to the oil.

Finally, add a dried red chili to the oil and turn off the heat immediately so that the chili doesn’t burn.

Pour the tadka over the salad immediately. Mix everything well.

Your Koshimbir salad is ready. Serve it as a side with your meal or make it your meal itself!

Tomato-Garlic Dipping Sauce

2 large tomatoes, coarsely chopped
4 dried red chiles, broken into small pieces
6 garlic cloves, coarsely chopped
2 teaspoons tamarind paste
2 teaspoons cumin seeds, toasted
1/2 teaspoon freshly ground black pepper
Kosher salt

In a saucepan, stir together the tomatoes, chiles, garlic, tamarind paste, cumin, and black pepper and bring to a boil over high heat. Reduce the heat to medium and simmer until the tomatoes have broken down and a chunky sauce is formed, 10 to 14 minutes. Season with salt. Transfer to a food processor and process until smooth. The sauce will keep refrigerated in a covered container for up to 1 week.

Serve with momos or in place of ketchuo on anything.