Moong Dal Palak

Ingredients:

- 1 cup split moong dal (yellow lentils) (You may also use other lentils like arhar or masoor)

- 2 cups spinach (palak), washed and chopped

- 1 medium onion, finely chopped

- 2 tomatoes, finely chopped

- 1 green chili, chopped (adjust to taste)

- 1 teaspoon ginger-garlic paste

- 1/2 teaspoon turmeric powder

- 1 teaspoon cumin seeds

- 1/2 teaspoon asafetida (hing)

- 1 teaspoon garam masala

- 1 teaspoon cumin powder

- 1 teaspoon coriander powder

- Salt to taste

- 2 tablespoons oil or ghee

- Water for cooking

- Fresh coriander leaves for garnishing

Method:

1. Wash the moong dal thoroughly and soak it in water for 30 minutes. Drain the water and set aside. Pressure cook with salt and turmeric.

2. In a kadai, heat oil or ghee. Add cumin seeds and asafetida. Let them splutter.

3. Add chopped onion and sauté until they turn translucent.

4. Add ginger-garlic paste and green chili. Sauté for a minute until the raw smell disappears.

5. Add chopped tomatoes and cook until they become soft and the oil starts to separate.

6. Add cumin powder, coriander powder, and salt. Mix well.

7. Add the chopped spinach. Stir fry, then add the boiled dal. You may also add frozen green peas at this point.

8. If the dal is too thick, add more water and adjust the consistency according to your preference.

9. You may add garam masala and more slit green chilies or tadka using ghee, cumin seeds, and Kashmiri mirch powder to make it even spicier, and let the dal simmer for a few more minutes.

10. Garnish with fresh coriander leaves before serving.

Your Moong Dal Palak is ready to be enjoyed with rice, roti, or naan!

Note: Cooking times may vary based on the pressure cooker and stove type, so adjust accordingly.

Simple cucumber sandwich

 Hi all

After a hiatus, I plan to be more regular with my food blog. Here is a simple cucumber sandwich recipe for you that can be breakfast, eaten with afternoon high tea, or as a snack. 

Ingredients:

- Sliced bread (white, whole wheat, or your choice)

- Fresh cucumbers, thinly sliced

- Cream cheese or butter

- Salt and pepper to taste

- Optional: dill, mint, or other herbs for added flavor

Method:

1. Begin by spreading a thin layer of cream cheese or butter on one side of each bread slice.

2. Place a layer of thinly sliced cucumbers on one bread slice.

3. Sprinkle salt, pepper, and any optional herbs over the cucumbers.

4. To create a sandwich, add another bread slice, cream cheese/butter side down.

5. Remove the crusts from the sandwich for a more traditional look.

6. Cut the sandwich into smaller triangles or fingers for serving.

Enjoy your homemade cucumber sandwich!

Feel free to get creative by adding other ingredients like smoked salmon, radishes, or sprouts for extra flavor and texture.

Chili Fish

For Allison

Cut the fish (I used Basa, you can use any white-fleshed, mild-tasting fish) into bite sized pieces, then marinate it in salt, chili flakes, 1 beaten egg and some flour (whisk them together). Rest for 15-20 mins 

Heat oil in a deep pan, deep fry then drain them on paper towels. 

In a wok, add bell peppers (better if you use different colors, I prefer red and yellow) and onions, sauté on high while tossing the wok. Add a dab of soy sauce and chili vinegar. 

Add the fried fish pieces, toss and cook till the sauce is coated. Add fresh grated or chopped ginger and green chilies for extra heat. 

Cambodian-Style Collard Greens with Pork Belly

1. Boil pork and wash in cold water. Dice and keep aside with salt and diced onion.
2. In the same water, boil chopped collard greens. You can boil both together to save time
3. Dry roast garlic, green chilies and one Trinidad Scorpion or Ghost Pepper. Grind or pound to a paste.
4. In a wok, cook the pork without oil. Add the chili garlic paste. and use fish sauce to wash the remaining ingredients and add to the wok 9about 2 tbsp)
5. Stir in the collards greens (you may also use mustard greens or bok choy instead), and cook until the greens wilt.
6.  Serve hot.

Kaju halwa/Cashew pudding

Ingredients
Raw Cashew nuts - 1 cup
Green cardamom - 2
Milk  (I used ALEXANDRE FAMILY FARMS Organic, Cream Top Whole Milk,  about 48 FZ)

Sugar - 4 tsp or to taste
Saffron a pinch
Ghee - 1/3 tsp for smell

Method

1. Bring milk to boil. Reduce flame and make it thicker.
2. You may add milk powder.
3. In a coffee grinder, add cashew and cardamom and make a powder. You can also use this to make badam milk.
4. Add the dry ground cashew and cardamom powder in batches while stirring so that no lumps are formed. Cook for another 15-20 mins or until all raw cashew is cooked.
5. Add saffron strands and a little ghee when it is almost done. Kill the flame. Let it cool and then serve. You can top it with ghee roasted cashew.

Sunday dinner scene- roti and bhindi masala from DoorDash, 

homemade cilantro chicken and cashew halwa 

Close up of Kaju Halwa

Fish with cauliflower and orange juice / রুই কমলা

Method

1. Wash the fish pieces, pat dry with paper towels, and marinate them with turmeric and salt.
2. Heat oil in a wok or kadhai. Fry the fish pieces till golden on both sides. Keep aside. You can squeeze some orange juice in this step for extra flavor. The fish pieces will soak in the juice while you prepare the gravy.
3. You may add cut cauliflower florets in oil you used to fry the fish (optional)
4. In the same kadai add ginger paste, tomato paste, red chili powder and cumin powder.
5. I prefer not to use water in this preparation so the orange flavor is more pronounced.
6. Add orange juice, garam masala powder and slit green chilies. Garnish with fresh orange segments on top.
7. Rui Komola (রুই কমলা) is ready to be served with steamed rice.

Tomato chutney with dates and jaggery

Method:

1. Slice pitted dates into strips and soak in water if necessary 
2. Chop tomatoes into bite size pieces. 
3.  In a sauce pan, add about 1 tablespoon refined cooking oil. I don't like my chutney oily. Best if you can cook it without oil while dry roasting the spices.
4. Add a pinch of panch phoron, take care not to burn the spices.
5. Add the tomatoes and dates. Cook well. Mash some tomatoes with your laddle. You may also blend a portion of the chutney now to make it thicker.
6. Add jaggery to taste. You may also add julienned ginger and raisins.