Soya kabuli

This is a recipe inspired by my aunt who made soya nuggets with vatana.

I was hungry in the morning and had no pre-soaked vatana which I usually use for making Bengali ghugni. However, my pantry had a can of chick peas. I got to work

Ingredients:
1 medium sized diced potato
1 cup soya nugget
1 can of chickpeas 28 oz or about 800 gm (Alternately you may soak chickpeas or yellow vatana overnight)
Minced onion- half of 1 large OR one full medium
1 tsp cumin powder
1 tsp coriander powder
Salt, turmeric, cooking oil, garam masala and ghee

Method:

1. Heat mustard oil in a pressure cooker. Add cumin seeds, cloves, cardamom, cinnamon and bay leaves.
2. Add diced potato, minced onions, some soy nuggets (soaked in warm water until they are soft, then squeeze the excess water).
3. Add the chickpeas, salt, turmeric, cumin powder, coriander powder, garam masala and ghee.
   (If you prefer to use onion paste to make the gravy thicker, stir fry the paste with potatoes. Make sure it is cooked thoroughly.)
4. Add 2-3 cups of warm water and boil on pressure or until soft.

You may serve it as a snack, or with poori.

Chal Potol (Pointed gourd with rice)

চাল পটল 

Ingredients: 
2 packets frozen parwal/potol/pointed gourd or about 15-20 fresh (cut in halves)

Pre soaked kalonji rice- about 1/4 cup
1 tbsp ginger paste
1/2 medium sized onion paste
Cumin powder
Garam masala
Ghee
Cooking oil

Optional:
Dry red chilies 2
panch phoron powder (a pinch)

Method:

1. Heat mustard oil. Temper with whole cumin, bay leaves and 2 red chilies (broken into halves).
2. Add onion-ginger paste, stir fry and add the pointed gourd (you may shallow fry them if you are using fresh vegetables)
3. Add pre-soaked kalonji rice to the vegetables. Add turmeric, salt, cumin powder, panch phoron powder (a pinch). Stir.
4. Slow cook till the water released by the vegetables dry off and the rice is cooked thoroughly but is not mushy. Add garam masala and ghee. 

Spinach and feta puffs

Greek spanakopita inspired spinach feta puffs

Method:

For Filling:

1. Melt olive oil/butter in a skillet over medium heat. Add minced garlic and cook until  tender. Add (frozen/ fresh chopped) spinach and cook until the liquid evaporates, stirring constantly. Add salt, pepper and spices to taste. Set aside.
   
   You may use leftover palak matar for filling too.

For puff pastry

1. Prepare the puff pastry sheets according to instructions (I used  Pepperridge Farm for this recipe) : Bring a sheet to room temperature  for 40 mins or until soft. Lay it on a clean, lightly floured cutting board. Cut into rectangles and brush egg wash (1 beaten egg + garlic powder). 
2. Spoon about 1 tsp spinach filling, minced onions, and crumbled feta on each rectangle. Fold the pastry in half (into triangle or rectangle). You may crimp the edges with a fork to seal. 
3. Brush the egg wash one more time over the pastries on both sides.
4. Bake for 20-30 minutes in pre-heated oven at 400 F or until golden brown.

Eat within a few hours of baking. Preserve the unbaked pastries in freezer for later use.

Chicken, gnocchi and spinach soup

1. In a saucepan, heat butter and olive oil over medium heat. Add diced red onion, carrots, celery, and garlic. 
2. Add baby spinach and cooked chicken (leftover rotisserie breast will work fine). Season with salt, pepper , and crushed coriander.
3. Cook the gnocchi separately in salted hot water until it rises to the serface or with the other ingredients in the saucepan. Add organic chicken broth.Simmer. Serve with grated Parmesan.
   
   You may skip chicken and use vegetable broth for a vegetarian option. I added a pinch of flour- you may skip it to have a clear soup and add some more for the Olive Garden version.

Mussels in white wine and herbs

I found some good looking mussels at Zanotto's Family Market at Naglee Ave, San Jose, which we  discovered quite by chance after our brunch at Bill's Cafe at Bascom Ave. ( I ordered a Smoked Salmon Benedict with country potatoes and I can't wait to go back again.)

Method:

1. Scrub the mussels with a brush and cut any dangling beard with a pair of scissors.
2. Place them in a saucepan  and liberally sprinkle garlic salt, crushed coriander, black pepper, salt, old bay seasoning, minced red onions, garlic, green chilies, celery, canned chopped tomatoes, parsley, cilantro, thyme, 1/4th tsp butter, 1 packet organic chicken broth (about 32 oz or enough to cover the mussels). Add vinegar (or lime juice) and white wine to taste (I used 1/2 cup) half way through. Simmer and then bring to boil for 10-20 mins or until all the mussels open. Discard any that don't.
3. Serve warm with bread.

Grilled Chicken with charred sweet peppers and spinach salad with parmesan basil pesto

Grilled chicken rubbed with Kashmiri red chili powder, garlic salt, old bay seasoning, crushed coriander, pepper, yogurt, bay seasoning, olive oil and dry parsley leaves. Grilled outdoors for 40 mins on medium and then high heat, turning every 7-10 mins.

Salad with baby spinach,  walnuts, pumpkin seeds, dry cranberries, and parmesan basil pesto dressing. 

YouTube link for another recipe of Tangri Kabab 

Garlic shrimp in coconut milk

1. Marinate shrimp with lemon juice ( or white vinegar), 1 tsp of minced garlic, salt, turmeric, garlic salt, Kashmiri red chili powder, crushed pepper and coriander seeds




2. In a wok heat oil, add 5-7 slit green chilies, 1 finely chopped New Mexico chili, 1 tsp minced garlic and whole coriander seeds. Add the marinated shrimp.
3. Stir fry, turning often. You might add thinly sliced red onions here (optional).



4. Add 1/2 cup coconut milk, chopped green onions. Cover and cook. Taste for salt when done.

The flavors are distinctly different from Chingri Malaikari, which is another favorite if you have jumbo prawns waiting to be devoured.