Vaghareli Rotli

FeaturedCameron Patel Tags: canola oil, Dinner, Entree, Flour, ginger, ginger root, greek yogurt, Indian, kosher salt, Lunch, mustard seeds, oil, Onion, peanuts, red onion, Rotli, salt, Side, Snack, thai chili, turmeric, Vaghareli, Vaghareli Rotli, Vegetarian, Water, whole wheat flour, yogurt Leave a comment

Nutrition of Each Serving

Note: Makes 4 Servings

195 calories
6g fat
0mg cholesterol
155mg sodium
99mg potassium
27g carbohydrate
- 5g fiber
- 4g sugar
7g protein

Items Needed

Ingredients

2 tablespoons peanuts
1 cup whole wheat flour
2½ cup water
1 tablespoon canola oil
1 teaspoon mustard seeds
1 cup red onion
½ teaspoon thai chili
½ teaspoon ginger
½ teaspoon turmeric
½ teaspoon kosher salt
½ cup greek yogurt

Equipment

Medium mixing bowl
Grate
Medium pan
Rolling pin
Plate

Steps

Preparation

Dice
- 1 cup red onion
Mince
- ½ teaspoon thai chili
- ½ teaspoon ginger root
Measure
- 1 cup whole wheat flour
- 1½ cup water
- ½ cup water
- ½ cup water
- 1 tablespoon canola oil
- 1 teaspoon mustard seeds
- ½ teaspoon turmeric
- ½ teaspoon kosher salt
- ½ cup greek yogurt
Prepare
- Place 2 tablespoon raw peanuts into a small bowl
- Fill the bowl with water
- Microwave for 60 seconds
- Once you remove from the microwave, leave peanuts in water for 20 minutes then remove from water

Cook

In a medium mixing bowl add:
- 1 cup whole wheat flour
- Slowly mix ½ cup warm water into the flour
  - Only add enough water until you get a dough like mixture
Once in a dough mixture, split into 8 even dough balls
Place the large pan on medium heat
Place grate on another burner
Roll out each chapati then cook each chapati:
- Place on dry hot pan and flip when white dots appear
  - Note: If the white dots do not show after a minute turn the burner to high heat.
- Cook the other side of the chapati, once bubble start to rise then remove the chapati
- Place the grate burner to high
- Place the chapati on burner and flip once the chapati fills with air
- Place cooked chapati on a plate
Shred each chapati into quarter size
In the large size sauce pan on medium heat add:
- 1 tablespoon canola oil
- 1 teaspoon mustard seeds
Cover and wait for mustard seeds to pop or until fragrant (not all mustard seeds pop).
Once mustard seeds have popped remove from heat and add:
- 1½ cup water
- 1 cup red onions
- ½ teaspoon thai chili
- ½ teaspoon ginger
- ½ teaspoon kosher salt
- ½ teaspoon turmeric
Stir ingredients and bring to a boil for a few minutes.
- Pro Tip: The mixture should be soup like. If it is now add cup warm water and stir.
Medium/Lower heat and cover for 5 minutes.
Remove cover, stir and add:
- 8 shredded chapati
- ½ cup warm water
Continue stirring until all chapatis are soaked.
- Pro Tip: The mixture should be thickening but still soup like. If it is now add ½ cup warm water and stir.
Once they are soaked then cover and cook for 5 minutes (still on Medium/low heat).
Remove cover, stir and add:
- ½ cup greek yogurt
- 2 tablespoons soaked peanuts
- Pro Tip: If the mixture is sticky add ½ cup warm water and stir.
- Flavor Test: You should start to taste to see if you want to adjust the flavor. Below are recommended incremental measurements you could use to adjust flavor:
  - pinch of salt
  - ¼ teaspoon thai chili
  - ¼ teaspoon ginger

Toor Dal (Split Yellow Pigeon Peas)

FeaturedCameron Patel Tags: canola oil, cilantro, coriander powder, Dinner, dried chili, Entree, ginger, ginger root, Indian, kosher salt, Lunch, mustard seeds, oil, peanuts, raw peanuts, salt, Soup, Split Yellow Pigeon Peas, tamarind paste, thai chili, Tomato, toor dal, turmeric, Vegan, Vegetarian, Water, yellow mustard seeds Leave a comment

Nutrition of Each Serving

Note: Makes 8 Servings

209 calories
5g fat
0mg cholesterol
156mg sodium
673mg potassium
30g carbohydrate
- 8g fiber
- 1g sugar
11g protein

Items Needed

Ingredients

1 cup of toor dal
5 cups of water
1 cup tomato
¾ teaspoon ginger root
¼ teaspoon thai chili
1 dried chili
½ teaspoon turmeric
2 teaspoon coriander powder
1 teaspoon kosher salt
½ teaspoon tamarind paste
2 tablespoon raw peanuts
2 tablespoons canola oil
1 teaspoon yellow mustard seeds
½ cup cilantro

Equipment

crock pot
medium sauce pan
medium pan
immersion blender

Steps

Preparation

Soak for at least 30 minutes (then strain)
- 2 tablespoons raw peanuts
- ¾ cup hot water
Pull apart
- 1 dried chili
Destem and chop
- ½ cup cilantro
Chop
- 1 cup tomato
Mince
- ¾ teaspoon ginger root
- ¼ teaspoon thai chili
Measure
- 3 cups of water
- 1 cup of water
- 1 cup of water
- ½ teaspoon turmeric
- 2 teaspoon coriander powder
- 1 teaspoon kosher salt
- ½ teaspoon tamarind paste
- 2 tablespoon raw peanuts
- 2 tablespoons canola oil
- 1 teaspoon yellow mustard seeds

Cook

Using a crock pot you will cook the dal. Put the crock pot at low heat then add:
- 1 cup toor dal
- 3 cups water
Cook for 3-4 hours and periodically stir.
- Pro Tip: If the water burns off and the dal gets stuck to the bottom add ⅓ cup of water and stir.
Once the dal has completely broken down and there are no chunks turn off the crock pot.
Add the cooked dal into a medium sauce pan and then turn to medium heat.
While the dal is warming up slowly add 1 cup of water and constantly stir.
Once the cup of water is added use an immersion blender to smooth out the dal.
- Pro Tip: If the water burns off and the dal gets stuck to the bottom add 2 tablespoons of water and stir.
Once the immersion blender has mixed all of the dal add:
- ¾ teaspoon ginger root
- ¼ teaspoon thai chili
- ½ cup tomato
- ½ teaspoon turmeric
- 2 teaspoon coriander powder
- 1 teaspoon kosher salt
- ½ teaspoon tamarind paste
- 2 tablespoon raw peanuts
Bring to a boil for a few minutes then lower to simmer and cook for 10-15 minutes.
- Pro Tip: Periodically stir to avoid the dal from sticking to the bottom of the saucepan. If needed add 2 tablespoons of water and stir.
While the dal is cooking in a medium pan at medium heat add:
- 2 tablespoons canola oil
- 1 teaspoon yellow mustard seeds
- 1 whole dried chili
- ½ cup tomato
Cover pan with lid until yellow mustard seeds begin to pop.
Lower heat once all mustard seeds are dark brown(almost black) and continue to cook for a few minutes
- Pro Tip: Periodically stir to avoid the tomato from sticking to the bottom of the pan. If needed add 2 tablespoons of water and stir.
Once the tomatoes are soft and the mixture is thick remove from heat.
return to the dal sauce pan and add:
- the tomato mixture from the pan
- 1 cup of water
- ½ cup cilantro
Cook for a few minutes.
- Flavor Test: You should start to taste to see if you want to adjust the flavor. Below are recommended incremental measurements you could use to adjust flavor:
  - ¼ teaspoon ginger root
  - pinch of salt
  - pinch of thai chili
If you added any additional spice cook for another 5 minutes if not you can remove from heat.

Serving Recommendation

I recommend you pair with Indian rice.

Gobi Shaak (Cauliflower Curry)

FeaturedCameron Patel Tags: canola oil, cauliflower, Cauliflower Curry, Coriander, cumin seeds, Dinner, Entree, frozen green peas, garam marsala, Garlic, ginger, Gobi, Gobi Shaak, Indian, kosher salt, Lunch, oil, red onion, salt, thai chili, tomatoes, turmeric, Vegan, Vegetarian, Water, yellow mustard seeds Leave a comment

Nutrition of Each Serving

Note: Makes 4 Servings

233 calories
13g fat
0mg cholesterol
510mg sodium
696mg potassium
26g carbohydrate
- 5g fiber
- 3g sugar
7g protein

Items Needed

Ingredients

1 cup cauliflower
1 cup red onion
1 teaspoon garlic
1 teaspoon ginger
¼ teaspoon turmeric
¼ teaspoon thai chili
½ teaspoon kosher salt
½ cup water
1 cup tomatoes
2 teaspoon coriander
½ cup frozen green peas
¼ teaspoon garam marsala
2 tablespoons canola oil
1 teaspoon yellow mustard seeds
1 teaspoon cumin seeds
2 tablespoon water

Equipment

microwave
large plate
spatula
medium sauce pan

Steps

Preparation

Defrost
- ½ cup frozen green peas
Chop
- 1 cup cauliflower
- 1 cup red onions
- 1 cup tomatoes
Mince
- 1 teaspoon garlic
- 1 teaspoon ginger root
- ¼ teaspoon thai chili
Measure
- 2 tablespoon water
- 2 tablespoons canola oil
- 1 teaspoon yellow mustard seeds
- 1 teaspoon cumin seeds
- ¼ teaspoon turmeric
- ½ teaspoon kosher salt
- ½ cup water
- 2 teaspoon coriander
- ¼ teaspoon garam marsala

Cook

To partially cook the cauliflower place them on a dish, pour 2 tablespoons of water evenly over the cauliflower, cover and microwave for 3 minutes.
Once you remove from the microwave sprinkle kosher salt on the cauliflower and place it to the side.
In a medium sauce pan on medium heat add:
- 2 tablespoons canola oil
- 1 teaspoon yellow mustard seeds
- 1 teaspoon cumin seeds
Cover with lid until yellow mustard seeds begin to pop.
Remove from heat confirm all mustard seeds are dark brown(almost black) then add:
- 1 cup red onion
- 1 teaspoon garlic
- 1 teaspoon ginger
- ¼ teaspoon turmeric
- ¼ teaspoon thai chili
- ½ teaspoon kosher salt
- ½ cup water
- 1 cup tomatoes
- 2 teaspoon coriander
- ½ cup frozen green peas
- ¼ teaspoon garam marsala
Return pan to medium heat and cook until the onions are clear and the tomatoes are soft.
- ProTip: Periodically stir to avoid anything sticking to the bottom of the pan you can also add 1 tablespoon of water to help thicken the mixture if needed.
Once the onions are clear, tomatoes are soft and the mixture has thickened add:
- 1 cup partially cooked cauliflower
Stir the pan until the cauliflower is completely coated.
- Flavor Test: You should start to taste to see if you want to adjust the flavor. Below are recommended incremental measurements you could use to adjust flavor:
  - ¼ teaspoon ginger
  - ¼ teaspoon garlic
  - pinch of salt
  - pinch of thai chili
Cook for ~15 minutes until the cauliflower is completely cooked.

Serving Recommendation

I recommend you pair with Indian rice.

Khandvi

FeaturedCameron Patel Tags: canola oil, cilantro, Dinner, ginger, ginger root, Indian, Khandvi, kosher salt, Lunch, mustard seeds, oil, plain whole fat yogurt, salt, shredded coconut, Side, thai chili, turmeric, Vegetarian, Water, yogurt Leave a comment

Nutrition of Each Serving

Note: Makes 12 Servings

68 calories
4g fat
2mg cholesterol
61mg sodium
95mg potassium
6g carbohydrate
- 1g fiber
- 2g sugar
3g protein

Items Needed

Ingredients

¼ teaspoon fresh ginger root
¼ teaspoon thai chili
¾ cup plain whole fat yogurt
1 cup besan flour
1¼ cup water
¼ teaspoon turmeric
½ teaspoon kosher salt
1 tablespoon canola oil
1½ teaspoon mustard seeds
[optional] ¼ cup shredded dried coconut
[optional] ½ cup cilantro

Equipment

sauce pan
small pan
spatula
flipping spatula
aluminum foil

Steps

Preparation

Chop
- [optional] ½ cup cilantro
Mince
- ¼ teaspoon fresh ginger root
- ¼ teaspoon thai chili
Measure
- ¾ cup yogurt
- 1 cup besan flour
- ½ cup water
- ½ cup water
- ¼ cup water
- ¼ teaspoon turmeric
- ½ teaspoon kosher salt
- 1 tablespoon canola oil
- 1½ teaspoon mustard seeds
- [optional] ¼ cup shredded dried coconut

Cook

Cut two 24″ aluminum foil sheets and lay them on the counter
In a medium bowl mix the following until smooth (pancake batter thickness):
- ¾ cup yogurt
- 1 cup besan flour
- ½ cup water
Mix and slowly add ½ cup water while mixing.
Continue to mix and add ¼ cup water.
Once mixed add:
- ¼ teaspoon turmeric
- ¼ teaspoon fresh ginger root
- ¼ teaspoon thai chili
- ½ teaspoon kosher salt
Continue mixing until smooth
Pour the entire mixture into a sauce pan on medium heat
Constantly stir the mixture in the sauce pan and you might need to:
- Lower the heat to avoid lumps
- Add ¼ cup of water to avoid sticking to the bottom of the pan
Stir until the mixture has a sheen and taste to make sure the besan flour is cooked
Then place on the lowest heat and pour the mixture on the aluminum sheets
With a flipping spatula spread the mixture out so it is 2 millimeters thick
While the mixture drys make the topping oil:
- Using a small pan on medium heat and add:
  - 1 tablespoon canola oil
  - 1½ teaspoon mustard seeds
- Cover with lid until mustard seeds begin to pop and remove from heat once the mustard seeds turn dark brown
Once the mixture is dry (can lift the side and it easily separates from the aluminum foil) drag a knife to cut the mixture into 1½ inch sheets
Lift the end and individually roll each sheet
Place each completed roll onto a plate
Once all are on the plate top with the topping oil

Serving Recommendation

Top with cilantro and shredded dried coconut.

Crispy Indian Okra (Bhinda nu Shaak)

FeaturedCameron Patel Tags: bhinda, Bhinda nu Shaak, canola oil, Coriander, Crispy Indian Okra, Dinner, Entree, Garlic, Indian, kosher salt, lemon juice, Lunch, mustard seeds, okra, salt, Shaak, thai chili, turmeric, Vegan, Vegetarian, Water Leave a comment

Nutrition of Each Serving

Note: Makes 4 Servings

68 calories
5g fat
0mg cholesterol
156mg sodium
14mg potassium
5g carbohydrate
- 1g fiber
- 2g sugar
1g protein

Items Needed

Ingredients

1 lb okra
4 teaspoon canola oil
1 teaspoon mustard seeds
½ teaspoon thai chili
1 teaspoon lemon juice
1½ teaspoon garlic
4 tablespoon water
½ teaspoon kosher salt
¼ teaspoon turmeric
1 teaspoon coriander

Equipment

large frying pan

Steps

Preparation

Sliced
- 1 lb okra
Juice
- 1 teaspoon lemon juice
Mince
- 1½ teaspoon garlic
- ½ teaspoon thai chili
Measure
- 2 teaspoon canola oil
- 2 teaspoon canola oil
- 1 teaspoon mustard seeds
- 4 tablespoon water
- ½ teaspoon kosher salt
- ¼ teaspoon turmeric
- 1 teaspoon coriander

Cook

Place a large pan on high heat and add:
- 2 teaspoons canola oil
- 1 lb sliced okra
Stir okra for ~10 minutes until they are soft and less sticky. The okra will decrease in volume by 50%
Remove okra to a side plate
Using the same pan on medium heat and add:
- 2 teaspoon canola oil
- 1 teaspoon mustard seeds
Cover with lid until mustard seeds begin to pop.
Remove from heat confirm all mustard seeds are dark brown(almost black) then add:
- 1½ teaspoon garlic
- ½ teaspoon thai chili
- 4 tablespoon water
- ¼ teaspoon turmeric
Stir and the goal is to make a paste so you might need to cook for a few minutes.
Once the spices have cooked down add:
- 1 lb cooked okra
Stir to coat each okra and add:
- ½ teaspoon kosher salt
- 1 teaspoon coriander
To decrease the slime from the okra add:
- 1 teaspoon lemon juice
Let cook for ~10 minutes remember stir to avoid burning the okra.
- Flavor Test: If you need more flavor below is the recommended incremental measurements. Once you add the ingredients let cook for 5 minutes and favor test again.
  - ¼ teaspoons garlic
  - pinch of thai chili
  - ¼ teaspoon kosher salt

Shrikhand

FeaturedCameron Patel Tags: cardamom, Dessert, Indian, milk, nuts, pistachio, powdered sugar, saffron, saffron threads, Shirkhand, Sugar, Vegetarian, whole fat yogurt, whole milk, yogurt Leave a comment

Nutrition of Each Serving

Shrikhand Note: Makes 4 Servings

425 calories
21g fat
30mg cholesterol
249mg sodium
786mg potassium
43g carbohydrate
- 3g fiber
- 38g sugar
14g protein

Items Needed

Ingredients

½ tablespoon whole milk
32 ounces plain whole fat yogurt
¾ cup powdered sugar
½ teaspoon saffron threads
½ teaspoon ground cardamom
1 cup pistachios (or any nuts you prefer)

Equipment

nut milk bag
medium bowl
strainer
small bowl
medium bowl

Steps

Preparation

Prepare the yogurt
- Put 32 ounces plain full-fat yogurt in a nut milk bag the place the bag in the strainer suspended over a large bowl.
- Cover with plastic wrap and place in the fridge. Let excess liquid strain for 24 hours.
Prepare Saffron
- In a small bowl add:
  - ½ tablespoon warm whole milk
  - ½ teaspoon saffron threads
- Stir and keep aside.
Prepare Nuts
- Lightly roast the nuts
- Once roasted finely chop the nuts
Measure
- ¾ cup powdered sugar
- ½ teaspoon ground cardamom

Cook

Place the prepared yogurt into a medium bowl and add:
- ¾ cup powdered sugar
- ½ teaspoon ground cardamom
- prepared saffron
Stir until fully mixed and taste:
- Flavor Test: If you need more flavor below is the recommended incremental measurements. Make sure to thoroughly stir before tasting
  - ½ cup powdered sugar
  - ¼ teaspoon ground cardamom
Top with cut pistachios or other nuts.
- ProTip: You can frozen Shrikhand and serve it as a frozen yogurt.

Note: This recipe is not the standard recipe which is much sweeter so make sure to flavor test.

Mung Shaak

FeaturedCameron Patel Tags: canola oil, Dinner, Entree, Garlic, Indian, kosher salt, Lunch, mung, mung bean, mung bean shaak, mung shaak, mustard seeds, Onion, Roma tomato, salt, Shaak, tamarind, tamarind paste, thai chili, Tomato, turmeric, Vegan, Vegetarian, Water, white onion Leave a comment

Nutrition of Each Serving

Note: Makes 6 Servings

200 calories
6g fat
0mg cholesterol
145mg sodium
85mg potassium
31g carbohydrate
- 1g fiber
- 4g sugar
10g protein

Items Needed

Ingredients

½ teaspoon thai chili
1½ teaspoons garlic
1 cup mung bean
1 cup roma tomato
1 cup white onion
¾ teaspoon kosher salt
½ teaspoon turmeric
½ teaspoon tamarind paste
2 tablespoon canola oil
1 teaspoon mustard seeds

Equipment

small pot
large pan
spatula

Steps

Preparation

Soak
- 1 cup mung beans in 4-5 cups of water for 24 hours
Dice
- 1 cup roma tomato
- 1 cup white onion
Mince
- ½ teaspoon thai chili
- 1½ teaspoons garlic
Measure
- ¾ teaspoon kosher salt
- ½ teaspoon tamarind paste
- ½ teaspoon turmeric
- 2 tablespoon canola oil
- 1 teaspoon mustard seeds

Cook

Fill a small pot with 3-4 cups of water and add the presoaked mung beans.
Simmer until mung beans are completely cooked (should be mushy).
Set aside the mung beans and bring large pan to medium heat and add:
- 2 teaspoon canola oil
- 1 teaspoon mustard seeds
Remove from heat once mustard seeds begin to pop then add:
- 1 cup diced white onion
- ½ teaspoon thai chili
- 1½ teaspoons garlic
Return to medium head and cook until onions turn clear then add:
- 1 cup diced roma tomato
- ¾ teaspoon kosher salt
- ½ teaspoon turmeric
Cook for ~5 minutes until tomatoes are fully cooked then add:
- cooked mung beans
- ½ teaspoon tamarind paste
Then cook for ~10-15 minutes, you want to have a soup like consistency.
- Flavor Test: If you need more flavor below is the recommended incremental measurements. Once you add the ingredients let cook for 5 minutes and favor test again.
  - ¼ teaspoons garlic
  - pinch of thai chili
  - ¼ teaspoon kosher salt
- Pro Tip: If mixture is to thick add 1 tablespoon a water then mix and continue until you get the consistency you are looking for.

Matar Paneer

FeaturedCameron Patel Tags: canola oil, coriander powder, cumin seeds, Dinner, Entree, garam marsala, Garlic, ginger, ginger root, Indian, kosher salt, Lunch, matar, Matar Paneer, Onion, paneer, Peas, red chili powder, roma tomatoes, salt, thai chili, tomatoes, turmeric, Vegetarian, white onion Leave a comment

Nutrition

Note: Makes 4 Servings

396 calories
26g fat
61mg cholesterol
298mg sodium
735mg potassium
25g carbohydrate
- 6g fiber
- 8g sugar
19g protein

Items Needed

Ingredients

3 cups roma tomatoes
2 cups white onion
8oz paneer
1 cup peas
1 teaspoon ginger root
1 teaspoon garlic
½ teaspoon thai chili
½ teaspoon red chili powder
¾ teaspoon kosher salt
2 teaspoons coriander powder
½ teaspoon turmeric
¼ teaspoon garam marsala
1 teaspoon cumin seeds
3 teaspoon canola oil

Equipment

1 large pans
blender
spatula

Steps

Preparation

Defrost
- 1 cup peas
Dice into cubes
- 3 cups roma tomatoes
- 2 cups white onion
- 8oz paneer
Mince
- 1 teaspoon ginger root
- 1 teaspoon garlic
- ½ teaspoon thai chili
Measure
- ½ teaspoon red chili powder
- ¾ teaspoon kosher salt
- 2 teaspoons coriander powder
- ½ teaspoon turmeric
- ¼ teaspoon garam marsala
- 1 teaspoon cumin seeds
- 1 teaspoon canola oil
- 2 teaspoon canola oil

Cook

Bring large pan to high heat and add:
- 1 tablespoon canola oil
- 8oz diced paneer
Once paneer is golden on all sides remove the paneer from the pan and place on the side.
Using the same pan (with the remaining oil) bring to high heat and add:
- 2 cups diced white onion
- 1 teaspoon ginger root
- 1 teaspoon garlic
- ½ teaspoon thai chili
Once onions turn clear add 3 cups diced roma tomatoes.
Once tomatoes have softened remove pan from heat.
Place everything from the pan into the blender. Blend until soup like consistency.
Bring large pan to medium heat and add:
- 2 teaspoon canola oil
- 1 teaspoon cumin seeds
Remove from heat once all cumin seeds are dark brown (almost black) then add:
- contents of the blender
- ¾ teaspoon kosher salt
- ½ teaspoon turmeric
- ½ teaspoon red chili powder
- 2 teaspoons coriander powder
Cook until thick then add:
- 1 cup of peas
- ¼ teaspoon garam marsala
- 8oz cooked paneer
Once peas have cooked I would recommend you confirm you have the flavor that you want.
- Flavor Test: If you need more flavor below is the recommended incremental measurements. Once you add the ingredients let cook for 5 minutes and favor test again.
  - ¼ teaspoons ginger
  - ¼ teaspoons garlic
  - pinch of thai chili
  - ¼ teaspoon kosher salt
- Pro Tip: If mixture is to thick add 1 tablespoon a water then mix and continue until you get the consistency you are looking for.

Dry Mung Bean Shaak

FeaturedCameron Patel Tags: Dinner, Dry Mung Bean Shaak, Dry Shaak, Entree, Garlic, Indian, kosher salt, Lunch, mung bean, salt, thai chili, turmeric, Vegan, Vegetarian, Water 1 Comment

Nutrition of Each Serving

Note: Makes 4 servings

113 calories
0g fat
0mg cholesterol
81mg sodium
6mg potassium
21g carbohydrate
- 0g fiber
- 0g sugar
8g protein

Items Needed

Ingredients

1 cup mung bean
2 cups water
1 teaspoon mustard seeds
¼ teaspoon turmeric
¼ teaspoon kosher salt
¼ teaspoon thai chili
1 teaspoon garlic

Equipment

large bowl
large sauce pan with lid
spatula

Steps

Preparation

Sprout
- 2 days before you are planning to cook place wash 1 cup of mung beans.
- Once you have rinsed the mung beans put them in a large bowl with 4 cups of water and place them in a dry area to sprout.
- After 24 hours of soaking, rinse the mung beans and discard any mung beans that are hard (keep all soft and/or sprouted mung beans).
- wrap the remaining mung beans in a damp cheese cloth then place them in a bowl and cover the bowl and keep in a dry place for another 24 hours.
Mince
- ¼ teaspoon thai chili
- 1 teaspoon garlic
Measure
- 2 cups water
- ¼ teaspoon turmeric
- ¼ teaspoon kosher salt

Cook

Bring large pan to medium heat and add:
- 1½ teaspoon canola oil
- 1 teaspoon mustard seeds
Cover with lid until mustard seeds begin to pop.
Remove from heat confirm all mustard seeds are dark brown(almost black) then add:
- sprouted mung beans
- 2 cups water
- ¼ teaspoon turmeric
- ¼ teaspoon kosher salt
- ¼ teaspoon thai chili
- 1 teaspoon garlic
Stir and bring to a boil for 5 minutes
Cover the dish and lower the heat to a simmer. Let simmer for 15 minutes or until the mung beans have fully cooked and all water has cooked off.
- Flavor Test: If you need more flavor below is the recommended incremental measurements. Once you add the ingredients let cook for 5 minutes and favor test again.
  - ¼ teaspoons garlic
  - pinch of thai chili
  - ¼ teaspoon kosher salt

Khaman Dhokla

FeaturedCameron Patel Tags: Baking powder, baking soda, Besan flour, canola oil, chana flour, chickpea flour, Dhokla, Dinner, ginger, ginger root, gram flour, Indian, Khaman, Khaman Dhokla, kosher salt, Lemon, Lunch, mustard seeds, salt, Side, Sugar, thai chili, turmeric, Vegetarian, Water, whole fat plain yogurt Leave a comment

Nutrition of Each Square

Note: Makes 16 squares

47 calories
1g fat
1mg cholesterol
80mg sodium
85mg potassium
6g carbohydrate
- 1g fiber
- 2g sugar
2g protein

Ingredients

½ teaspoon thai chili
½ teaspoon kosher salt
¾ teaspoon fresh ginger root
2 teaspoon fresh lemon juice
2 teaspoon sugar
pinch of turmeric
¼ teaspoon baking powder
½ teaspoon baking soda
2 teaspoon canola oil
1½ cup besan flour
½ cup yogurt
¾ cup water
1 tablespoons water
1½ teaspoon mustard seeds

Optional Ingredients:

fresh cilantro
shaved dried coconut

Equipment

steamer
small pan
spatula

Steps

Preparation

Mix the dhokla dough a minimum of 2 hours before you cook
- 1½ cup besan flour
- ½ cup yogurt
- ¾ cup water
Mince
- ¾ teaspoon fresh ginger root
- ½ teaspoon fresh thai chili
Measure
- ½ teaspoon kosher salt
- 1 teaspoon fresh lemon juice
- 1 teaspoon fresh lemon juice
- 1 teaspoon sugar
- 1 teaspoon sugar
- 1 tablespoons water
- pinch of turmeric
- ¼ teaspoon baking powder
- 1 teaspoon canola oil
- 1½ teaspoon mustard seeds
- ½ teaspoon baking soda

Cook

Add the following to the dough mixture:
- ½ teaspoon thai chili
- ½ teaspoon kosher salt
- ¾ teaspoon fresh ginger root
- 1 teaspoon fresh lemon juice
- 1 teaspoon sugar
- pinch of turmeric
- ¼ teaspoon baking powder
Place 1 teaspoon canola oil in the pan you will cook the dhokla in and coat all sides of the pan.
Add the water to the steamer and bring it to a boil
Once the steamer is boiling add ½ teaspoon baking soda to the dhokla dough. Pro-Tip: Dhokla dough should double in size and become really bubbly.
Pour the dhokla dough into the oiled pan.
Place the pan into the steamer and let cook for 12 minutes. Pro-Tip: Do not let he dough be thicker than 1 inch in the pan because it could require you to cook for longer.
- Toothpick Test: Stick a toothpick into the center of the dhokla. If there is wet batter still on the toothpick, it needs more time in the oven. If it comes out clean, your cake is done.
Once the dhokla is cooked remove it from the steamer and place on the side to cool.
Bring small pan to high heat and add:
- 1 teaspoon canola oil
- 1½ teaspoon mustard seeds
Cover with lid until mustard seeds begin to pop.
Remove from heat confirm all mustard seeds are dark brown(almost black) then add:
- 1 teaspoon fresh lemon juice
- 1 teaspoon sugar
- 1 tablespoons water
Bring the pan to a boil for 1 minute than remove from heat.
Remember to check the flavor!
- Flavor Test: If you need more flavor add what you need! Once you add the ingredients let simmer for 5 minutes and check that you got the favor you wanted. Below are some recommended measurements:
  - pinch of thai chili
  - ¼ teaspoon minced garlic cloves
  - ¼ teaspoon fresh ginger root
  - ¼ teaspoon kosher salt
Remove the dhokla from the pan and pour the contents of the small pan evenly over the top of the dhokla. Cut the dhokla into even parts and top with optional ingredients.
- Optional: Add diced Cilantro and shaved coconut to the top.

Green Bean Shaak

FeaturedCameron Patel Tags: canola oil, coriander seeds, Dinner, Dry Shaak, Entree, Garlic, Green Bean Shaak, green beans, Indian, kosher salt, Lunch, mustard seeds, Peas, salt, thai chili, turmeric, Vegan, Vegetarian, Water Leave a comment

Makes

4 servings

Nutrition of Each Serving

84 calories
2g fat
0mg cholesterol
347mg sodium
327mg potassium
14g carbohydrate
- 5g fiber
- 6g sugar
4g protein

Ingredients

1½ teaspoon canola oil
1 teaspoon mustard seeds
1 pound fresh green beans
6 ounces frozen peas
½ cup water
1 teaspoon garlic
½ teaspoon thai chili
¼ teaspoon turmeric
2 teaspoons coriander seeds
½ teaspoon kosher salt

Equipment

large pan
spatula

Steps

Preparation

Defrost
- 6 ounces frozen peas
Dice
- 1 pound fresh green beans
Mince
- 1 teaspoon garlic
- ½ teaspoon thai chili
Measure
- 1½ teaspoon canola oil
- 1 teaspoon mustard seeds
- ½ cup water
- ¼ teaspoon turmeric
- ½ teaspoon kosher salt
- 2 teaspoons coriander seeds

Cook

Bring large pan to medium heat and add:
- 1½ teaspoon canola oil
- 1 teaspoon mustard seeds
Cover with lid until mustard seeds begin to pop.
Remove from heat confirm all mustard seeds are dark brown(almost black) then add:
- 1 pound fresh green beans
- 6 ounces frozen peas
- ½ cup water
- 1 teaspoon garlic
- ½ teaspoon thai chili
- ¼ teaspoon turmeric
- 2 teaspoons coriander seeds
- ½ teaspoon kosher salt
Put pan back to high heat and bring to boil.
Let boil for a minute or two then lower the heat to a simmer.
Periodically stir the pan to make sure the green beans is not sticking/burning and after 15 minutes you can taste.
- Flavor Test: If you need more flavor below is the recommended incremental measurements. Once you add the ingredients let cook for 5 minutes and favor test again.
  - ¼ teaspoons garlic
  - pinch of thai chili
  - ¼ teaspoon kosher salt

Chapati

FeaturedCameron Patel Tags: canola oil, Chapati, chapati flour, Dinner, Indian, Lunch, Side, Vegan, Vegetarian, Water, whole wheat flour Leave a comment

Makes

6 Chapati

Nutrition of Each Serving

27 calories
1g fat
0mg cholesterol
33mg sodium
0mg potassium
3g carbohydrate
- 1g fiber
- 0g sugar
1g protein

Ingredients

1 cup chapati flour
1 teaspoon canola oil
¾ cup water

Equipment

medium bowl
rolling pin
large pan
spatula
metal cooling rack

Make The Dough

In a medium bowl add 1 cup of chapati flour, 1 teaspoon of canola oil and mix the water 1/4 a cup at a time.
Then split the dough into 6 even balls
Flatten each ball into a disk
Powder the disk in chapati flour
Roll out each disk using the rolling pin.
- NOTE: Should be ~7 inches wide and about a millimeter thin.

Repeat For Each Chapati

Bring a large frying pan to high heat and place a 1 chapati in the pan
Once the side down has white dots flip to the other side
Once the 2nd side also has white dots
Put the cooling rack on a burner and turn the burner to medium heat
- NOTE: If a chapati is not on the burner turn the burner off.
Place the chapati on the cooling rack and wait for the chapati to rise
- NOTE: Remove the chapati if you see or smell it burning
Remove from heat.

Corn Shaak

FeaturedCameron Patel Tags: canola oil, Corn, Corn Shaak, Dinner, Entree, Garlic, ginger, ginger root, Indian, kosher salt, Lunch, mustard seeds, peanuts, salt, sesame seeds, thai chili, turmeric, Vegan, Vegetarian, Water Leave a comment

Makes

8 servings

Nutrition of Each Serving

182 calories
5g fat
0mg cholesterol
36mg sodium
29mg potassium
35g carbohydrate
- 4g fiber
- 13g sugar
6g protein

Ingredients

8 ear’s of corn
2 tablespoons peanuts
¼ teaspoon fresh ginger root
¾ teaspoon garlic
2 tablespoons raisens
1½ teaspoon canola oil
1 tablespoon sesame seeds
½ teaspoon mustard seeds
¼ teaspoon turmeric
¼ teaspoon kosher salt
¼ teaspoon thai chili
optional: ½ cup water

Equipment

grater
large bowl
spatula
large pan with lid

Steps

Preparation

Grate the corn off the cob and keep all the liquid
- 8 ear’s of corn
Coarsely chop
- 2 tablespoons peanuts
Mince
- ¼ teaspoon fresh ginger root
- ¾ teaspoon garlic
- ¼ teaspoon thai chili
Measure
- 1½ teaspoon canola oil
- ½ teaspoon mustard seeds
- 2 tablespoons raisens
- 1 tablespoon sesame seeds
- ¼ teaspoon turmeric
- ¼ teaspoon kosher salt
- optional: ½ cup water

Cook

Bring large pan to medium heat and add:
- 1½ teaspoon canola oil
- ½ teaspoon mustard seeds
Cover with lid until mustard seeds begin to pop.
Remove from heat and add:
- 8 grated corn with all liquid
- ¼ teaspoon fresh ginger root
- ¾ teaspoon garlic
- ¼ teaspoon thai chili
- 2 tablespoons peanuts
- 2 tablespoons raisens
- 1 tablespoon sesame seeds
- ¼ teaspoon turmeric
- ¼ teaspoon kosher salt
Put pan back on medium heat and bring to a simmer.
- Pro-Tip: If your corn is beginning to stick lower the heat or if your corn was really dry add ½ cup of water
Periodically Stir the pan to make sure the corn is not sticking/burning and after 15 minutes you can taste.
- Flavor Test: If you need more flavor below is the recommended incremental measurements. Once you add the ingredients let cook for 5 minutes and favor test again.
  - ¼ teaspoons garlic
  - ¼ teaspoons ginger root
  - pinch of thai chili
  - ¼ teaspoon kosher salt

Sourdough Pizza

FeaturedCameron Patel Tags: active sourdough starter, all purpose flour, Dinner, Entree, group activity, Indian, kosher salt, Lunch, Pizza, salt, Sourdough, Sourdough Pizza, spelt flour, Vegan, Vegetarian, Water Leave a comment

Makes

Four 10-12 inch pizzas

Nutrition of Each Pizza

504 calories
0g fat
0mg cholesterol
284mg sodium
146mg potassium
106g carbohydrate
- 4g fiber
- 4g sugar
14g protein

Ingredients

Sourdough Pizza

200 grams active sourdough starter
500 grams all purpose flour
1½ cup warm water (105°F-115°F)
1 teaspoon kosher salt

Spelt Sourdough Pizza

200 grams active sourdough starter
250 grams spelt flour
250 grams all purpose flour
1½ cup warm water (105°F-115°F)
1 teaspoon kosher salt

Optional Extra Ingredients:

½ cup all purpose flour
2 tablespoons olive oil

Equipment

gram scale
large bowl
whisk
spatula
parchment paper
rolling pin
baking sheet (optional: for oven)
cutting boards

Preparation

Test Your Starter

Add 1 teaspoon of starter to a cup of 80°F water it should float.

Make The Dough

Add the 1½ cup warm water (105°F-115°F) and 200 grams active sourdough starter into a large bowl and whisk them together.
Once the water has foamed a little add the flour:
- For Spelt:
  - 250 grams spelt flour
  - 250 grams all purpose flour
- For Regular:
  - 500 grams all purpose flour
Mix to form a sticky dough ball.

Autolyse Phase (Self Digestion)

Let the sticky dough ball rest 1-4 hours in the large bowl.
Add the 20 grams – salt. Use your hands to stretch the dough gently until the salt is mixed into the dough.

Pack In The Flavor

Pull the dough from under the dough ball up and stretch it gently as you pull it over the dough ball top. Release. Rotate around the bowl until the dough is stretched and pulled from each quarter of the bowl.
Repeat Step 1 every 30 minutes 4 more times.
- PRO-TIP:
  - If your dough does not pass the window pane test and it is still breaking before it goes transparent when pulled. Do another round on step 1.
    - Window Pane Test: Pinch a little dough and pull it away from the dough ball, you should not be able to see through it.
  - You might need extra flour at this step if the dough is sticky

Let It Rise

Allow the dough to rise in a large deep bowl at room temperature for 1 hour or until it rises by 30%.
Cover the bowl of dough with a plastic bag and set it in the fridge for 12 – 15 hours.
- Why? It should continue to rise slowly so give it room in the bowl.
Remove the dough from the fridge and let it sit on the counter in the bowl for 2 hours or until the dough reaches room temperature.
- Why? The dough will soften and gently rise as it warms.

Pizza Making Time

Create 4 even dough balls

On a clean un-floured counter pour out the dough into a large mass. Flour the top of the dough lightly but evenly. Divide the dough into 4 even round balls and place them in their own bowls.
- PRO-TIP:
  - Try to not push the dough down keep the air pockets you created.
  - If you want to freeze the dough now is the time, refer to below.
Let the dough balls rest and rise for 15 minutes – 2 hours.
Cut a 18″ piece of parchment paper and add cover the top of the parchment paper with all purpose flour.
Place the dough ball on the center of the floured parchment paper and roll the dough flat.
- PRO-TIP: Use a cutting board to support the pizza under the parchment paper to move it around.
Optional: Once the pizza dough is flattened to your liking let sit for 5 minutes.

Personalize Ya Za

Preheat
- Oven – 475°F, this can take anywhere from 15 minutes – 1 hour so be aware.
- Grill – 400°F
Optional: Check the pizza dough if it is too thick flatten the dough again. then Brush edges of dough with olive oil and let rise for 10-15 minutes.
Add toppings.
- Tomato Paste
- Tomato Sauce
- Cheese
- Toppings
Bake Pizza for 10 – 15 minutes.
- PRO-TIP: Use parchment paper and a cutting board to easily move the pizza into the oven/grill. You can leave the parchment paper in the oven/grill until the pizza is firm enough to remove it. Usually only takes 1-2 minutes.

Save For Later Tips

Freezing Instructions: (Good for up to 3 months)

Divide dough into portion sizes
Place on parchment paper uncovered in the freezer for 15-20 minutes
Remove from freezer and place into individual freezer bags

Thaw Instructions

Thaw Pizza dough in refrigerator for 5-6 hours
Let the dough sit at room temperature for 30 minutes before jumping in where you left off above.

Gujarati Kadhi

FeaturedCameron Patel Tags: Besan flour, Butter, canola oil, chana flour, chickpea flour, cumin seeds, curry leaves, Dinner, ginger, ginger root, gram flour, Gujarati Kadhi, Indian, jalapeno, Kadhi, kosher salt, Lunch, salt, Side, Sugar, turmeric, Vegetarian, Water, whole fat plain yogurt Leave a comment

Makes

6 servings

Nutrition of Each Serving

124 calories
5g fat
3mg cholesterol
229mg sodium
345mg potassium
16g carbohydrate
- 2g fiber
- 2g sugar
6g protein

Ingredients

2 cup yogurt
5 tablespoons basin flour
2½ cup water
½ teaspoons ginger root
1 teaspoon jalapeño
½ teaspoon salt
¼ teaspoon turmeric
6 curry leaves
1 teaspoon canola oil
1 teaspoon cumin seeds
1 teaspoon butter
1 teaspoon sugar

Equipment

large pan
spatula
medium bowl
whisk

Steps

Preparation

Wash & Dry
- 6 curry leaves
Measure
- 2 cup whole fat plain yogurt
- 5 tablespoons gram flour
- 2 cup warm water
- ½ cup cold water
- ½ teaspoon salt
- ¼ teaspoon turmeric
- 1 teaspoon canola oil
- 1 teaspoon cumin seeds
- 1 teaspoon butter
- 1 teaspoon sugar
Grate
- ½ teaspoons ginger root
Mince
- 1 teaspoon jalapeño

Cooking Time

To create the yogurt mixture add the following ingredients in a bowl:
- 2 cup yogurt
- 5 tablespoons gram flour
- 2 cup cold water
- ½ teaspoon salt
- ¼ teaspoon turmeric
- 1 teaspoon jalapeño
- ½ teaspoons ginger root
- 1 teaspoon sugar
Whisk the mixture together until frothy and place to the side.
Bring large pan to high heat and add:
- 1 teaspoon canola oil
- 1 teaspoon cumin seeds
- 1 teaspoon butter
- 6 curry leaves
Stir the ingredients and once the cumin seeds are almost black, lower the heat to medium. Then add:
- the entire bowl of the yogurt mixture
- ½ cup of cold water
Constantly stir and bring the mixture to a simmer you might need to increase the heat.
- Flavor Test: If you need more flavor below is the recommended incremental measurements. Once you add the ingredients let cook for 5 minutes and favor test again.
  - ¼ teaspoons ginger root
  - ¼ teaspoon jalapeño
  - ¼ teaspoon salt
If Kadhi is too thick you can stir in ½ cup of cold water and cook for another 5 minutes.

Moong Dal Khichdi

FeaturedCameron Patel Tags: Butter, canola oil, Dinner, Entree, ginger, ginger root, Indian, jalapeno, khichdi, kosher salt, Lunch, Moong Dal, mustard seeds, rice, salt, turmeric, Vegetarian, Water Leave a comment

Makes

6 services

Nutrition of Each Serving

92 calories
5g fat
10mg cholesterol
105mg sodium
140mg potassium
10g carbohydrate
- 1g fiber
- 2g sugar
2g protein

Ingredients

¾ cup moong dal
1 cup rice
1 teaspoon canola oil
1 teaspoon mustard seeds
¼ teaspoon turmeric
½ teaspoon kosher salt
2 cups warm water (80°F)
2 tablespoons butter
1 teaspoon ginger
1 teaspoon jalapeño
1 bundle of cilantro

Equipment

spatula
large pan

Steps

Preparation

Soak over night and rinse
- ¾ cup moong dal in 3 cups of water
- 1 cup rice in 3 cups of water
Grate
- 1 teaspoon ginger
Mince
- 1 teaspoon jalapeño
Measure
- 1 teaspoon canola oil
- 1 teaspoon mustard seeds
- ¼ teaspoon turmeric
- ½ teaspoon kosher salt
- 2 cups warm water (80°F)
- 2 tablespoons butter

Cook

Place large pan on medium heat and add the following:
- 1 teaspoon canola oil
- 1 teaspoon mustard seeds
Once the mustard seeds have begun to pop add:
- 1 cup rice
- 2 tablespoons butter
- 1 teaspoon ginger
- ¼ teaspoon turmeric
- 1 teaspoon jalapeño
- ½ teaspoon kosher salt
- 2 cups warm water (80°F)
- ¾ cup moong dal
stir a few times and bring to a boil
Let boil for a few minutes then reduce the heat and let simmer for 10 minutes.
Taste Test: If you decide to add any of the following ingredients you will need to bring to a boil and stir for a few minutes before removing from heat:
- ginger
- salt
- jalapeño

Recommendations

Serve topped with fresh cilantro.

Saag Bhaji

FeaturedCameron Patel Tags: canola oil, Dinner, Entree, Garlic, Indian, jalapeno, kosher salt, Lunch, mustard seeds, Saag Bhaji, salt, turmeric, Vegan, Vegetarian, yellow onion Leave a comment

Makes

4 sides

Nutrition of Each Side Serving

112 calories
8g fat
0mg cholesterol
232mg sodium
695mg potassium
9g carbohydrate
- 3g fiber
- 2g sugar
4g protein

Ingredients

½ teaspoon kosher salt
¼ teaspoon turmeric
2 tablespoon canola oil
1 teaspoon mustard seeds
16 oz frozen spinach
1 cup yellow onion
1 teaspoon garlic
2 teaspoon jalapeno

Equipment

medium sauce pan
spatula

Steps

Preparation

Measure
- ½ teaspoon kosher salt
- ¼ teaspoon turmeric
- 2 tablespoon canola oil
- 1 teaspoon mustard seeds
Finely dice
- 1 cup yellow onion
Thaw
- 16 oz frozen spinach
Mince
- 1 teaspoon garlic
- 2 teaspoon jalapeno

Cook

Bring medium pan to medium heat and add
- 2 tablespoon canola oil
- 1 teaspoon mustard seeds
Once the mustard seeds have begun to pop turn the heat to low and add:
- 1 cup yellow onion
- 1 teaspoon garlic
- 2 teaspoon jalapeno
- 16 oz frozen spinach
- ½ teaspoon kosher salt
- ¼ teaspoon turmeric
Bring medium pan back to medium heat and cook for 10 minutes and constantly stir to avoid burning the spinach.

Quick Peanut Butter Cookies

FeaturedCameron Patel Tags: Cookie, Cookies, Dessert, Peanut, Peanut Butter, Vegan, Vegetarian Leave a comment

Makes

12 cookies

Nutrition of Each Cookie

178 calories
13g fat
0mg cholesterol
6mg sodium
0mg potassium
9g carbohydrate
- 3g fiber
- 5g sugar
7g protein

Ingredients

½ cup peanut butter (no added sugar or oil)
¼ cup maple syrup
½ cup almond flour
¼ cup coconut flour
1 tablespoon coconut oil

Equipment

medium mixing bowl
spatula
1 baking tray
non-stick pad or parchment paper

Steps

Preheat at 350°F and line the cookie sheet with the non-stick pad or parchment paper.
Mix the following ingredients in a medium mixing bowl to create the cookie dough.
- ½ cup peanut butter11
- ¼ cup maple syrup
- ½ cup almond flour
- ¼ cup coconut flour
Divide cookie dough into 12 small balls and place on the cookie sheet and leave about 1 thumb between each dough ball.
Use a fork to gently press each dough ball into a disk
Place cookie tray into the oven for 12-15 minutes.
Remove cookies from oven and place cookies on a cooling rack and let cook for about an hour.

Garlic Paratha

FeaturedCameron Patel Tags: all purpose flour, Butter, canola oil, cilantro, Dinner, Garlic, Garlic Paratha, Indian, kosher salt, Lunch, Paratha, salt, Side, Vegan, Vegetarian, Water Leave a comment

Makes

7 garlic paratha

Nutrition of Each Serving

130 calories
4g fat
6mg cholesterol
44mg sodium
31mg potassium
20g carbohydrate
- 1g fiber
- 0g sugar
#3g protein

Ingredients

1½ cup all purpose flour
4 teaspoons all purpose flour
1½ teaspoon canola oil
¼ teaspoon of kosher salt
¾ cup warm water (80°F)
4 teaspoons butter
2 teaspoons fresh garlic
2 cups fresh cilantro
½ teaspoon red chili powder

Equipment

medium bowl
small bowl
rolling pin
large pan

Steps

Preparation

Measure
- 1½ cup all purpose flour
- 1 teaspoon canola oil
- ¼ teaspoon of kosher salt
- ¾ cup warm water (80°F)
- ½ teaspoon canola oil
- 4 teaspoons melted butter
- 2 teaspoons fresh garlic
- 4 teaspoons all purpose flour
- ½ teaspoon red chili powder
De-steam and Mince
- 2 cups cilantro

Paratha Dough

Mix the following ingredients in a medium bowl:
- 1½ cup all purpose flour
- 1 teaspoon canola oil
- ¼ teaspoon of kosher salt
- ¾ cup warm water (80°F)
Once the dough is play-dough like roll the dough into a ball and coat the exterior of the dough in ½ teaspoon canola oil.
Then place the dough into a bowl and cover the bowl to keep the dough moist.

Garlic Paste

Mix the following ingredients in a small bowl until you get a paste like consistency
- 4 teaspoons melted butter
- 2 teaspoons garlic
- 4 teaspoons all purpose flour
- 2 cups de-steamed minced cilantro
- ½ teaspoon red chili powder

Paratha Making:

Cut the paratha dough ball into 7 even smaller dough balls
Coat the 7 dough balls in all purpose flour
Repeat the following steps for each of the 7 dough balls:
1. Using a rolling pin roll the dough balls as flat as possible (should be around 6″ in diameter)
2. Cover the flattened paratha dough with the garlic paste
3. Fold the dough into long pleats until the dough is in a rectangle shape folded on top of itself.
4. Then tightly roll the short end of pleated dough to create a circle
5. Then flatten the dough with your palms and coat all side with all purpose flour
6. Using a rolling pin roll the dough balls as flat as possible (should be around 6″in diameter)
7. Place the ready paratha on a plate and cover with a paper towel
Bring a large pan to medium heat
Once the pan is warm place one of the paratha into the pan cook on one side for a few minutes then flip to cook the other.
Remove from heat once the paratha is crispy and brown on both sides.

Baingan Bharta

FeaturedCameron Patel Tags: Baingan, Baingan Bharta, Bharta, canola oil, Coriander, cumin seeds, Dinner, Entree, Garlic, ginger, ginger root, Indian, jalapeno, kosher salt, Lunch, salt, Tomato, turmeric, Vegan, Vegetarian, Water, yellow onion Leave a comment

Makes

4 servings

Nutrition of Each Serving

291 calories
18g fat
0mg cholesterol
370mg sodium
1159 mg potassium
31g carbohydrate
- 7g fiber
- 5g sugar
10g protein

Ingredients

2 teaspoons cumin seeds
2 tablespoons canola oil
1 teaspoon kosher salt
2 teaspoons coriander
½ teaspoon turmeric
½ cup warm water (~80°F)
1½ cup yellow onion
1½ cup tomato
1 tablespoon fresh garlic
1 teaspoon fresh ginger root
1 jalapeño

Equipment

large pan with lid
spatula

Steps

Preparation

Measure
- 2 teaspoons cumin seeds
- 2 tablespoons canola oil
- 1 teaspoon kosher salt
- 2 teaspoons coriander powder
- ½ teaspoon turmeric
- ½ cup warm water
Dice
- 1½ cup yellow onion
- 1½ cup tomato
Mince
- 1 tablespoon garlic
- 1 teaspoon ginger
- 1 jalapeño

Cook

Preheat the oven at 400°F
Place the 2 eggplants on a baking sheet into the 400°F oven for 45 minutes.
Once the eggplants are shriveled and soft remove them from the oven and let them cool.
Once the eggplant has cooled, discard the skin and dice the eggplant into cubes. Place to the eggplant cubes into a bowl and set to the side.
Put a large pan on medium heat and add:
- 2 tablespoons canola oil
- 2 teaspoons cumin seeds
Once cumin seeds have roasted (turned dark brows) turn the heat to low and add 1½ cup of diced yellow onion.
On medium wait until the yellow onion is fully cooked (turned clear) then add:
- ½ cup warm water
- 1 tablespoon minced garlic
- 1 teaspoon kosher salt
- ½ teaspoon turmeric
- 1 teaspoon minced ginger
- 1½ cup diced tomato
- 1 minced jalapeño
On medium wait until the tomato’s are soft then add:
- 2 roasted, peeled, chopped eggplant with all the juice
Mix together for 5 minutes then cover for 15 – 20 minutes.
- Note: Make sure to periodically check on the dish and stir so the ingredients do not burn.
Once the eggplant is fully broken down, taste and add:
- 2 teaspoons coriander powder
- Note: If you want to add any additional spices I would recommend to taste and add them here.
Cook for another 5 minutes if there is excess water cook on high heat and stir to avoid burning the eggplant.

Moong Dal

FeaturedCameron Patel Tags: canola oil, Dal, Dinner, Entree, Garlic, ginger root, Indian, jalapeno, kosher salt, Lunch, Moong, Moong Dal, mustard seeds, red onion, Roma tomato, salt, spinach, turmeric, Vegan, Vegetarian, Water, yellow lentil 1 Comment

Makes

4 servings

Nutrition of Each Serving

152 calories
8g fat
0mg cholesterol
235mg sodium
211mg potassium
14g carbohydrate
- 3g fiber
- 3g sugar
4g protein

Ingredients

1 cup moong dal (yellow lentil)
2 tablespoons canola oil
1 teaspoon mustard seeds
¾ teaspoon kosher salt
2¼ cup water
¼ teaspoon turmeric
½ teaspoon garlic clove
½ teaspoon fresh ginger root
1 teaspoon jalapeño
1 cup red onion
1 cup roma tomato
1 cup spinach

Equipment

medium sauce pan
large pan
spatula

Steps

Preparation

Soak in water overnight. Rinse/strain with water until the water runs clear.
- 1 cup moong dal
Measure
- 2 tablespoons canola oil
- 1 teaspoon mustard seeds
- ¾ teaspoon kosher salt
- 1¾ cup water
- ½ cup water
- ¼ teaspoon turmeric
Mince
- ½ teaspoon fresh garlic
- ½ teaspoon fresh ginger
- 1 teaspoon jalapeño
Dice
- 1 cup onion
- 1 cup tomato
- 1 cup spinach

Cook

In a medium sauce pan add:
- 1 cup soaked/rinsed moong dal
- 1¾ cup of water
Let moong dal simmer for 30 minutes. Periodically check in and stir to make sure the moong dal does not burn.
- Note: You might need to add more water to avoid from burning. The goal is to breakdown the moong dal into an oatmeal like consistency.
In a large pan on medium heat add:
- 2 tablespoons canola oil
- 1 teaspoon mustard seeds
Cover the large pan, once the mustard seeds pop and brown remove the lid.
Turn the heat to low and add:
- 1 cup onion
Bring the large pan back to medium heat and add:
- ¾ teaspoon kosher salt
- 1 cup tomato
- ½ cup water
- ¼ teaspoon turmeric
- ½ teaspoon fresh garlic
- ½ teaspoon fresh ginger
- 1 teaspoon jalapeño
- 1 cup spinach
Bring the large pan to a boil for a few minutes then add the cooked moong dal (oatmeal like consistency).
Taste the dish to see if any additional flavor is needed.
Bring the large pan to a boil for a few minutes and remove from heat.

Dry Moong Dal

FeaturedCameron Patel Tags: canola oil, Dal, Dinner, Dry Moong Dal, Entree, Garlic, Indian, jalapeno, kosher salt, Lunch, Moong, Moong Dal, mustard seeds, salt, turmeric, Vegan, Vegetarian, Water, yellow lentil Leave a comment

Makes

4 servings

Nutrition of Each Serving

83 calories
3g fat
0mg cholesterol
108mg sodium
6mg potassium
9g carbohydrate
- 2g fiber
- 0g sugar
3g protein

Ingredients

1 cup moong dal (yellow lentil)
2 teaspoons canola oil
1 teaspoon mustard seeds
2 cups water
1 teaspoon garlic
1½ teaspoon jalapeño
¼ teaspoon turmeric
⅓ teaspoon kosher salt

Equipment

medium sauce pan
spatula

Steps

Preparation

Rinse until water runs clear
- 1 cup moong dal
Measure
- 2 teaspoons canola oil
- 1 teaspoon mustard seeds
- 2 cups water
- ¼ teaspoon turmeric
- ⅓ teaspoon kosher salt
Mince
- 1½ teaspoon jalapeño
- 1 teaspoon garlic

Cook

Bring medium sauce pan to medium heat and add:
- 2 teaspoons canola oil
- 1 teaspoon mustard seeds
Once mustard seeds are popping and fully brown put the sauce pan on low. Then add:
- 1 cup of moong dal
- 2 cups water
- 1 teaspoon garlic
- 1½ teaspoon jalapeño
- ¼ teaspoon turmeric
- ⅓ teaspoon kosher salt
While stirring bring the medium sauce pan to a boil.
Boil for a few minutes then bring to a simmer. Constantly stir to avoid burning the moong dal. Taste to see if any additional flavor is needed.
- Note: Add a teaspoon of water if the lentils are still hard.
~15 minutes later once moong dal is soft and the dish has rice like consistency you can remove from heat.
- Note: You may need to burn off any excess liquid.

Indian Rice

FeaturedCameron Patel Tags: brown rice, canola oil, cumin seeds, Dinner, Indian, Indian Rice, kosher salt, Lunch, Peas, rice, salt, Side, Vegan, Vegetarian, Water 4 Comments

Makes

4 servings

Nutrition of Each Serving

62 calories
1g fat
0mg cholesterol
75mg sodium
68mg potassium
10g carbohydrate
- 1g fiber
- 1g sugar
2g protein

Ingredients

½ teaspoon cumin seeds
¼ teaspoon kosher salt
1 teaspoon canola oil
1 cup brown rice
1 3/4 cup water
1 cup frozen peas

Equipment

medium pan
spatula

Steps

Preparation

Soak in water overnight and rinse with water until the water runs clear
- 1 cup brown rice
Measure
- ½ teaspoon cumin
- ¼ teaspoon kosher salt
- 1 teaspoon canola oil
- 1¾ cup water

Cook

Place medium pan on medium heat and add:
- 1 teaspoon canola oil
- ½ teaspoon cumin
Stir cumin seeds in canola oil until they are fully browned
Once cumin seeds are fully brown (should be able to smell cumin seeds) remove the pan from the heat and add the following to the pan:
- 1 cup brown rice
- 1 cup frozen peas
Place the pan back on medium heat
Once the rice is toasted add:
- 1¾ cup water
- ¼ teaspoon kosher salt
Cover the pan and bring it to a boil for a few minutes.
Then turn the heat down and let the pan simmer until the rice is fully cooked. Stir the rice ever 5 minutes.

Sourdough Tortillas

FeaturedCameron Patel Tags: active sourdough starter, all purpose flour, Dinner, Lunch, Mexican, salt, Side, Sourdough Tortillas, Tortillas, Vegan, Vegetarian, Water Leave a comment

Makes

30 Tortillas

Nutritional Value of Each Tortilla

84 calories
0 fat
233mg sodium
19g carbohydrates
- 2g sugar
- 1g fiber
3g protein

Ingredients

Default Dough Ingredients

525 grams water (80°F)
20 grams kosher salt
200 grams active sourdough starter
700 grams all purpose flour

Equipment

large bowl
whisk
dutch oven
plastic wrap
spatula

Steps

Check your Starter

Add 1 teaspoon of starter to a cup of 80°F water it should float.

Make The Dough

Pour525 grams water (80°F) into a large bowl.
Add 200 grams sourdough starter to the water and mix thoroughly with a whisk or by hand until the floating cloud of starter is mixed completely into the water
- Note: The starter should float even in the large quantity.
Add the flour to the leavened water and mix with the dough bowl scraper or other spatula. At the end use wet hands to form a shaggy dough ball.

Autolyse Phase (Self Digestion)

Let it rest 1-4 hours.
Add the salt to the bread dough. Use your hands to pinch and stretch the dough gently until the salt is mixed into the dough.

Get Those Air Bubbles

Pull the dough from under the dough ball up and stretch it gently as you pull it over the dough ball top. Release. Rotate around the bowl until the dough is stretched and pulled from each quarter of the bowl.
Repeat Step 1 every 30 minutes 4 more times.
- Why?
  - The dough will change from a slimy ropy mass to a billowy dough with many air pockets and definite body as you stretch and fold it.
  - The dough should become an elastic resilient dough that passes the window pane test. IF your dough is still breaking before it goes transparent when pulled. Do ANOTHER stretch and fold.

Get More Air Bubbles

Allow the dough to rise in a large deep bowl at room temperature for 1 hour (or until it rises by 30%).
Cover the bowl of dough with a plastic bag and set it in the fridge for 12 – 15 hours.
- Why? It should continue to rise slowly so give it room in the bowl and you want to capture the moisture so plastic wrap will keep in the moisture.
Remove the dough from the fridge and let it sit on the counter in the bowl for 2 hours or until the dough reaches room temperature.
- Why? The dough will soften and gently rise as it warms.

Tortilla Making Time

Cut the dough into 30 even balls.
Roll the dough as thin and evenly as possible

Cook Tortillas

Put large skillet on high heat
Place thin dough on skillet and flip when air bubbles rise.
Pull off skillet when air bubbles rise on backside

Saag Paneer

FeaturedCameron Patel Tags: canola oil, Coriander, cumin seeds, Dinner, Entree, garam masala, Garlic, ginger, ginger root, Indian, jalapeno, kosher salt, Lunch, paneer, red onion, Saag Paneer, salt, spinach, turmeric, Vegetarian 1 Comment

Makes

6 serving

Nutrition of Each Serving

447 calories
30g fat
61mg cholesterol
353mg sodium
1388mg potassium
29g carbohydrate
- 7g fiber
- 3g sugar
24g protein

Ingredients

1 jalapeño
5 garlic cloves
1 teaspoon ginger root
12oz paneer
16oz frozen spinach
1 cup red onion
1 teaspoon canola oil
1 teaspoon kosher salt
½ teaspoon turmeric
1 teaspoon coriander
¼ teaspoon garam masala
1 tablespoon cumin seeds

Equipment

blender
spatula
frying pan

Steps

Preparation

Mince
- 1 jalapeño
- 5 garlic cloves
- 1 teaspoon ginger
Chop
- Dice 1 cup red onion, the smaller the better.
- Cut 12oz paneer into small cubes.
Measure
- ½ kosher salt
- ¼ kosher salt
- ½ turmeric
- 1 teaspoon coriander seed powder
- ½ teaspoon garam masala (personal preference)
- 1 tablespoon cumin seeds
- 2 tablespoons canola oil
- 4 tablespoons warm water
Thaw
- Place the 16oz frozen spinach into a bowl and microwave for 5 minutes. Then place the 16 oz of frozen spinach into the blender and blend until they are smooth consistency.
Nice to have
- Plate with with a paper towel

Cook

Place the pan on medium heat and add 2 tablespoons canola oil.
Once the canola oil is boiling hot add the cut 12oz paneer.
Once the panner is golden brown on all sides, remove the panner from the pan and place them on the plate with a paper towel. Place to the side you will not use the paneer again until the final step of the dish.
With the remaining oil in the saucepan turn the heat to high and add 1 tablespoon of cumin seeds.
Once the cumin seeds have begun to change color and become fragrant add 1 cup of diced red onion adjust the heat to medium and stir.
Once onions have fully cooked (turned clear), add the following ingredients into the pan:
- 1 minced jalapeño
- 5 minced garlic cloves
- 1 teaspoon ginger
- 4 tablespoons warm water
Still using medium heat stir for a few minutes then add the following ingredients:
- ½ teaspoon kosher salt
- ½ teaspoon turmeric
- 1 teaspoon coriander seed powder
Stir for a few minutes then add:
- blended 16 oz frozen spinach
- ¼ kosher salt
- 0 – ½ teaspoon garam masala (personal preference)
For 5 minutes continue to stir on medium – high heat to let the garlic and spinach cook.
- Note: To avoid burning the spinach add tablespoons of warm water and keep the smooth liquid consistency.
Once garlic and spinach appear to be cooked add the cooked paneer to the pan.
- Note: To avoid burning the spinach add tablespoons of warm water and keep the smooth liquid consistency.
- I highly recommend you taste and adjust any spices before the next step.
Cook for 5 minutes and the pan should reach a boil. Remove from heat once paneer has softened.

Chana Masala

FeaturedCameron Patel Tags: canola oil, Chana, chana masala, Coriander, Dinner, Entree, garam masala, garbanzo beans, Garlic, ginger, ginger root, Indian, jalapeno, kosher salt, Lunch, Masala, mustard seeds, red onion, Roma tomato, salt, turmeric, Vegan, Vegetarian 1 Comment

Makes

2 Servings

Nutrition of Each Serving

453 calories
21g fat
0g cholesterol
1184 mg sodium
703mg potassium
44g carbohydrates
- 14 g fiber
- 7g sugar
12g protein

Ingredients

¾ cup red onion
1 cup roma tomatoes
¼ teaspoon fresh ginger root
¼ teaspoon fresh jalapeño
½ teaspoon fresh cloves garlic
1 teaspoon mustard seeds
¼ teaspoon turmeric
¼ teaspoon garam masala or ½ teaspoon chana masala
½ teaspoon kosher salt
3 tablespoon canola oil
1 teaspoon coriander
1 can garbanzo beans (15 oz)

Equipment

small sauce pan
spatula

Steps

Preparation

Dice
- ¾ cup onion
- 1 cup tomatoes
Mince
- ¼ teaspoon fresh ginger
- ¼ teaspoon fresh jalapeño
- ½ teaspoon fresh cloves garlic
Measure
- 3 tablespoon canola oil
- 1 teaspoon mustard seeds
- ¼ teaspoon turmeric
- ¼ teaspoon garam masala or ½ teaspoon chana masala
- ½ teaspoon salt
- 1 teaspoon coriander
Canned Ingredients
- Open and rinse in cold water 1 can garbanzo beans (15 oz)

Cook

Place small sauce pan on medium heat and add:
- 3 tablespoon canola oil
- 1 teaspoon mustard seeds
Wait for mustard seeds to pop and lower heat and cover for 5 minutes.
Once the mustard seeds are full dark, stir, bring the heat back to medium and add:
- ¾ cup onion
- ½ cup warm water (90°F)
Once onions have fully cooked (turned clear) then add:
- ¼ teaspoon turmeric
- ¼ teaspoon fresh ginger
- ¼ teaspoon fresh jalapeño
- ½ teaspoon fresh cloves garlic
- ¼ teaspoon garam masala or ½ teaspoon chana masala
- ½ teaspoon salt
- 1 cup tomatoes
- ½ cup warm water (90°F)
Cover the small sauce pan and let simmer on low heat for 15 minutes.
Stir the small sauce pan and add:
- ½ cup warm water (90°F)
- 1 teaspoon coriander
- 1 can garbanzo beans (rinsed)
Bring to a simmer and cover for 15 minutes.
- Note: The goal is to burn off the excess liquid.

Bhajas

FeaturedCameron Patel Tags: banana, Besan flour, bhajas, chana flour, chickpea flour, Coriander, Dinner, ginger, gram flour, Indian, jalapeno, kosher salt, Lunch, potato, salt, Side, turmeric, Vegan, Vegetarian, yellow onion 1 Comment

Makes

30 individual bhajas

Nutrition of Each and multiplied Calories by 2 since it is deep fried

18 calories (36 calories- deep fried)
0g fat
0mg cholesterol
20mg sodium
20mg potassium
3g carbohydrate
- 0g fiber
- 0g sugar
1g protein

Ingredients

1 cup chana flour (besan flour, gram flour or chickpea flour)
¼ teaspoon kosher salt
¼ teaspoon turmeric
1 teaspoon coriander
½ teaspoon fresh ginger root
¼ teaspoon fresh jalapeño
⅓ cup yellow onion
⅓ cup potato
⅓ cup banana

Equipment

small pan for deep frying
slotted spatula
medium size bowl

Steps

Preparation

Measure
- 1 cup chana flour
- ¼ teaspoon salt
- ¼ teaspoon turmeric
- 1 teaspoon coriander
Mince
- ½ teaspoon fresh ginger
- ¼ teaspoon fresh jalapeño
Slice
- ⅓ cup yellow onion
- ⅓ cup potato
- ⅓ cup banana

Create the Batter

Mix the following in a medium size bowl
- 1 cup chana flour
- ½ cup cold water
Once you have pancake batter like consistency add
- ½ teaspoon fresh ginger
- ¼ teaspoon fresh jalapeño
- ¼ teaspoon salt
- ¼ teaspoon turmeric
- 1 teaspoon coriander
Make sure to maintain the pancake batter consistency add cold water if needed.

Cookin Time

Bring 2″ of canola oil to high heat in a small pan.
- Test the heat of the oil by dropping a small piece of batter into the oil it should quickly rise to the surface. If not increase the heat.
Coat the prepared veggies in the batter and drop them into the canola oil flip each one over and remove once golden brown.
- Repeat for all prepared items.

Cilantro Mint Chutney

FeaturedCameron Patel Tags: chutney, cilantro, Cilantro Mint Chutney, cumin, Dinner, Garlic, Indian, jalapeno, kosher salt, Lemon, Lunch, mint, salt, Sauce, Vegan, Vegetarian 1 Comment

Nutrition of Cilantro Mint Chutney

10 calories
0g fat
0mg cholesterol
588mg sodium
12mg potassium
2g carbohydrate
- 0g fiber
- 0g sugar
0g protein

Ingredients

¼ teaspoon cumin
¼ teaspoon salt
¼ teaspoon garlic
¼ teaspoon jalapeño
½ bundle fresh mint
1 bundle fresh cilantro
½ lemon

Equipment

coffee grinder

Steps

Preparation

Measure
- ¼ teaspoon cumin
- ¼ teaspoon salt
- ¼ teaspoon garlic
- ¼ teaspoon jalapeño
Destem
- ½ bundle mint
- 1 bundle cilantro
Cut in half and juice ½ of lemon

Chutney Making Time

Add the following into the coffee grinder
- ½ lemon juiced
- ½ cilantro
- ¼ mint
- ¼ teaspoon cumin
- ¼ teaspoon salt
- ¼ teaspoon garlic
- ¼ teaspoon jalapeño
Blend together and add the rest of cilantro and mint to your tastes.

Quinoa Wraps

FeaturedCameron Patel Tags: avocado, black beans, cheddar cheese, cherry tomatoes, chili powder, cilantro, crushed red pepper flakes, cumin, Dinner, Entree, flour tortillas, Garlic, jalapeno, kosher salt, lime, Lunch, Mexican, Olive oil, quinoa, Quinoa Wraps, red bell pepper, salt, Shallot, Tortillas, vegetable broth, Vegetarian, wraps, zucchini Leave a comment

Makes

8 quinoa wraps

Nutrition of Each quinoa wrap

363 calories
8g fat
5mg cholesterol
351mg sodium
1089mg potassium
58g carbohydrates
- 11g fiber
- 4g sugar
16g protein

Ingredients

1 tablespoon olive oil
2 cloves garlic
1 jalapeno
1 cup quinoa
1 (15-ounce) can black beans
2 cups cherry tomatoes
1 shallot
1 medium zucchini (~2 cups)
1 medium red bell pepper (~2 cup)
1 avocado
1 lime
¼ cup fresh cilantro leaves
1¼ cups vegetable broth
1½ teaspoons chili powder
½ teaspoon ground cumin
½ teaspoon fine Kosher salt
1 tablespoon crushed red pepper flakes
1 cup shredded cheddar cheese
8 burrito size flour tortillas

Equipment

large skillet
medium frying pan
spatula

Prepare Ingredients

Mince
- 2 cloves garlic
- 1 jalapeno, ribs removed
Dice
- 1 shallot
- 2 cups cherry tomatoes
- 1 medium zucchini (~2 cups)
- 1 medium red bell pepper (~2 cup)
- 1 avocado halved, seeded, peeled and diced
Chop:
- ¼ cup fresh cilantro leaves
- 1 lime in half
Measure
- 1½ teaspoons chili powder
- ½ teaspoon ground cumin
- ½ teaspoon fine Kosher salt
- 1 tablespoon crushed red pepper flakes
Rinse:
- 1 cup quinoa
- 1 (15-ounce) can black beans
Have handy
- Olive Oil
- Cheese
- Tortilla

Cookin Time

Using large skillet on medium heat add: olive oil, garlic, jalapeno, shallots.
Once garlic and shallots have cooked .Add the following ingredients to the skillet:
- 1 cup quinoa
- 1 (15-ounce) can black beans
- 2 cups cherry tomatoes
- 1 shallot
- 1 medium zucchini (~2 cups)
- 1 medium red bell pepper (~2 cup)
- 1 avocado
- 1 lime
- ¼ cup fresh cilantro leaves
- 1¼ cups vegetable broth
- 1½ teaspoons chili powder
- ½ teaspoon ground cumin
- ½ teaspoon fine Kosher salt
- 1 tablespoon crushed red pepper flakes
Once the quinoa has flowered remove from heat.
Bring a regular frying pan to medium heat. Put one tortillas into the pan heat one side, flip and add cheese to the heated side. once cheese has melted pull off the heat and repeat for the other 7 tortillas.
Roll each wrap with a 1 cup scoop of the quinoa mixture from the skillet.

Coconut Kale Lentil Curry

FeaturedCameron Patel Tags: Coconut Kale Lentil Curry, coconut oil, Coriander, cumin, Curry, Dinner, dinosaur kale, Entree, Garlic, ginger, ginger root, green lentils, Indian, Kale, kosher salt, lime, Lunch, mustard seeds, red lentils, red pepper flakes, salt, turmeric, unsweetened coconut milk, Vegan, Vegetarian, Water, yellow onion Leave a comment

Makes

6 servings

Nutrition of Each Serving

287 calories
6g fat
0mg cholesterol
386mg sodium
51mg potassium
42g carbohydrates
- 15g fiber
- 1g sugar
16g protein

Ingredients

2 tablespoons coconut oil
1 medium yellow onion
4 garlic cloves
1 inch fresh ginger
1 bundle of dinosaur kale
1 lime
2 teaspoons kosher salt
2 teaspoons mustard seeds
2 teaspoons ground turmeric
1 teaspoon ground coriander
1 teaspoon ground cumin
½ teaspoon red pepper flakes
½ cup red lentils
¾ cup french green lentils
3½ cups water
14-ounce can unsweetened coconut milk

Prepare Ingredients (10 minutes)

Mince
- 4 garlic cloves
- 1 inch fresh ginger
Dice
- 1 medium yellow onion
Chop
- 1 bundle of dinosaur kale (de-stem for the best outcome)
- 1 lime in half
Measure
- 2 tablespoons coconut oil
- 1 teaspoon kosher salt
- 1 teaspoon kosher salt
- 2 teaspoons mustard seeds
- 2 teaspoons ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- ½ teaspoon red pepper flakes
- ½ cup red lentils
- ¾ cup french green lentils
- 3½ cups water
Open
- 14-ounce can unsweetened coconut milk

Cookin Time (1 hour 15 Minutes)

In a large pot over medium – high heat add the ingredients below and stir until the onions turn clear.
- 2 tablespoons coconut oil
- 1 medium yellow onion
- 4 garlic cloves
- 1 teaspoon kosher salt
Add the following ingredients and stir until all onions are evenly coated
- 1 inch fresh ginger
- 2 teaspoons mustard seeds
- 2 teaspoons ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- ½ teaspoon red pepper flakes
Add the following ingredients and stir.
- 14-ounce can unsweetened coconut milk
- 3½ cups water
- ½ cup red lentils
- ¾ cup french green lentils
- 1 teaspoon kosher salt
Bring the pot to a boil.
Turn the heat down to low and cover the pot. Stir ever 20 minutes and remove from heat after 40-50 minutes.
- Note: The goal is to breakdown the red lentils.
Stir all of the chopped dinosaur kale into the pot and return to simmer for a few minutes.

Sourdough Loaf

FeaturedCameron Patel Tags: active dry yeast, all purpose flour, American, Bread, Dinner, kosher salt, Loaf, Lunch, Olive oil, Side, Sourdough Loaf, spelt flour, Sugar, Vegan, Vegetarian, Water 1 Comment

Makes

2 loafs

Nutrition of Each Loaf

1,258 calories
278g carbohydrates
- 35g sugar
- 12g fiber
0 fat
50g protein
3499mg sodium

Ingredients

Default Dough Ingredients

525 grams water (80°F)
20 grams salt
200 grams active starter (can add more)
700 grams all purpose flour

Spelt Dough

525 grams water (80°F)
20 grams salt
200 grams active starter (can add more)
500 grams all purpose flour
250 grams spelt flour

Equipment

gram scale
dutch oven
large bowl
knife or razor blade
whisk
spatula or dough bowl scraper
bannton or parchment paper

Steps

Test Your Starter

Add 1 teaspoon of starter to a cup of 80°F water it should float.

Make The Dough

Pour 525 grams – water (80°F) into a large bowl.
Add the 200 grams of active starter and mix thoroughly with a whisk. Mix until the floating cloud of starter is mixed completely into the water.
Add 700 grams – all purpose flour and mix to form a sticky dough ball.

Autolyse Phase (Self Digestion)

Let the sticky dough ball rest 1-4 hours in the large bowl.
Add the 20 grams – salt. Use your hands to stretch the dough gently until the salt is mixed into the dough.

Add Air Bubbles

Pull the dough from under the dough ball up and stretch it gently as you pull it over the dough ball top. Release. Rotate around the bowl until the dough is stretched and pulled from each quarter of the bowl.
Repeat Step 1 every 30 minutes 4 more times.
- Note:
  - The dough has become an elastic resilient dough that passes the window pane test (Pinch a little dough and pull it away from the dough ball, you should not be able to see through it).
  - If your dough does not pass the window pane test and it is still breaking before it goes transparent when pulled. Do another round on step 1.

Add More Air Bubbles

Allow the dough to rise in a large deep bowl at room temperature for 1 hour or until it rises by 30%.
Cover the bowl of dough with a plastic bag and set it in the fridge for 12 – 15 hours.
- Why? It should continue to rise slowly so give it room in the bowl.
Remove the dough from the fridge and let it sit on the counter in the bowl for 2 hours or until the dough reaches room temperature.
- Why? The dough will soften and gently rise as it warms.

Create 2 Loafs

On a clean un-floured counter pour out the dough into a large mass. Flour the top of the dough lightly but evenly. Divide the dough into two even round balls.
- Note: Try to not push the dough down keep the air pockets you created.
Let the dough balls rest for 20 to 30 minutes.
- Note: They will spread out but should not fall off at the edge of the pancake. If they do, reform the loaves and bench rest them again to build the structure of the dough better.

Final Chance For Air Bubbles (Repeat for each loaf)

Gently stretch and pull the dough from the sides to the middle of the dough ball.
Place the dough seam side up in your floured/cloth lined banneton/bowl.
Rise in the fridge 2-4 hours.

Baking Time (Repeat for each loaf)

PREHEAT oven to 450°F & set your empty dutch oven with lid in the oven for 30 minutes.
- Note: Keep the formed loaf in your banneton or bowl in the fridge until you actually need to place it in your preheated dutch oven. Why? Cold dough will aide the oven spring.
Pull out your VERY hot dutch oven remove the lid and add your dough.
- Banneton: flipping the dough into the dutch oven as gently as possible seam side down.
- Alternate method: Place high heat safe parchment paper over the bowl.
Score the loaf with your lame knife or a razor blade or sharp scissors.
- Why? So it looks cool no but really scoring helps the dough rise.
Bake 30 minutes at 450°F in the dutch oven.
Bake 10 minutes UNCOVERED Note: Remove the lid (and parchment paper).
Remove loaf from the dutch oven.

Final Step (Repeat for each loaf)

Check the center of the loaf should read about 205°F.
1 Hour let loaf sit on a cooling rack.
- Why? hour to set the crumb

Pizza Dough

FeaturedCameron Patel Tags: active dry yeast, all purpose flour, Dinner, Entree, Flour, group activity, Italian, kosher salt, Lunch, Olive oil, Pizza, Pizza Dough, salt, Sugar, Vegan, Vegetarian, Water, whole wheat flour Leave a comment

Nutrition of Each Pizza

Note: Make Four 10-12 inch pizzas

417 calories
2g fat
0 cholesterol
1166mg sodium
0mg potassium
84g carbohydrates
4g fiber
1g sugar
11g protein

Items Needed

Ingredients

Regular Dough Ingredients

1½ cup water (105°F-115°F)
1 package (2¼ teaspoons) active dry yeast
3¾ cup all purpose flour
2 teaspoon kosher salt
1 teaspoon sugar

Whole Wheat Dough Ingredient Option

1½ cup water (105°F-115°F)
1 package (2¼ teaspoons) active dry yeast
3½ cup whole wheat flour
2 teaspoon kosher salt
1 teaspoon sugar

Optional Ingredients

2 tablespoon – extra virgin olive oil (Not needed if cooking pizza in a wood-fired pizza oven)’

Equipment

gram scale
large bowl
whisk
spatula
parchment paper
rolling pin
baking sheet (optional: for oven)
cutting boards

Preparation

Make The Dough

Combine liquid ingredients and whisk until foamy – Let sit for 10 minutes until dry yeast is fully dissolved
- 1½ cup warm water (105°F-115°F)
- 1 package (2¼ teaspoons) active dry yeast
- 1 teaspoon sugar
Combine dry ingredients
- 3¾ cup all purpose flour
- 2 teaspoon kosher salt
Combine liquid and dry mixtures and knead dough for 7-10 minutes.

Add Flavor

Place olive oil in a deep bowl, place dough into bowl and coat the dough with olive oil. Then cover top of bowl with plastic wrap.
Allow the dough to rise in a large deep bowl at room temperature for 1 hour at 75°F-85°F , then determine next steps:
- Slow: let sit of an additional 24 -48 hours in the refrigerator. (Most complex flavors)
- Medium: let sit of an additional 8 hours at room temperature
- Quick: let sit of an additional 30 minutes in a warm place (75°F-85°F)
- PRO-TIP: Olive oil is not needed if you are using a wood fired over. Also, once the pizza dough has risen you can freeze it for later use

Pizza Making Time

Create 4 Individual Pizza Dough’s

Remove the dough from the bowl on a flour dusted surface and divide dough into 4 even balls.
- PRO-TIP: Try to not push the dough down keep the air pockets you created.
Place each ball into its own bowl and let rise for 15 minutes – 2 hours.
Cut a 18″ piece of parchment paper and add cover the top of the parchment paper with all purpose flour.
Place the dough ball on the center of the floured parchment paper and roll the dough flat.
- PRO-TIP: Use a cutting board to support the pizza under the parchment paper to move it around.
Optional: Once the pizza dough is flattened to your liking let sit for 5 minutes.

Personalize Ya Za

Preheat
- Oven – 475°F, this can take anywhere from 15 minutes – 1 hour so be aware.
- Grill – 400°F
Optional: Check the pizza dough if it is too thick flatten the dough again. then Brush edges of dough with olive oil and let rise for 10-15 minutes.
Add toppings.
- Tomato Paste
- Tomato Sauce
- Cheese
- Toppings
Bake Pizza for 10 – 15 minutes.
- PRO-TIP: Use parchment paper and a cutting board to easily move the pizza into the oven/grill. You can leave the parchment paper in the oven/grill until the pizza is firm enough to remove it. Usually only takes 1-2 minutes

Save For Later Tips

Freezing Instructions: (Good for up to 3 months)

Divide dough into portion sizes
Place on parchment paper uncovered in the freezer for 15-20 minutes
Remove from freezer and place into individual freezer bags

Thaw Instructions

Thaw Pizza dough in refrigerator for 5-6 hours
Let the dough sit at room temperature for 30 minutes before jumping in where you left off above.

Momma Jac’s Carrot Dill Soup

August 19, 2021October 11, 2021Cameron Patel Tags: Carrot, carrot dill soup, dill, Dinner, kosher salt, Lunch, momma jacs soup, salt, Soup, Vegetarian Leave a comment

Nutrition of Each Serving

Note: Makes 8 Large Servings

62 calories
2g fat
0mg cholesterol
632mg sodium
352mg potassium
9g carbohydrate
- 2g fiber
- 4g sugar
2g protein

Items Needed

Ingredients

1 tablespoon olive oil
salt
cracked pepper
1 pound carrots
2 pound tomatoes (roma or on the vine)
1 yellow onion
1 chicken bouillon cube
1 can chicken broth (low sodium recommended)
1 -2 fresh dill (1 ounce)
1 lemon
optional: creme fraiche

Equipment

Immersion blender
Dutch Oven

Steps

Preparation

Dice
- 1 yellow onion
- 2 pound tomatoes (roma or on the vine)
Destem & Chop
- 1 fresh dill (1 ounce)
Peel & Dice
- 1 pound of carrots
Juice
- 1 lemon

Cook

Place the dutch oven on high heat add 1 tablespoon olive oil.
Once the bottom of the dutch oven is hot add the chopped yellow onion.
Once onion is clear add:
- 1 pound carrots
- 2 pound tomatoes (roma or on the vine)
- 1 chicken bouillon cube
- 1 can chicken broth (should be partially submerged)
Lower the head to medium and let cook for 30 minutes. Periodically check by string to make sure noting is stuck to the bottom.
- Pro Tip:
  - If the soup is too thick add 1/4 cup water.
  - If the soup is sticking to the bottom lower heat and do not dislodge what is at the bottom
Continue to cook on medium heat until the carrots and tomatoes break down.
Once carrots and tomatoes break down, then use the immersion blender to breakdown the remaining pieces so the soup is the same consistency.
Continue to cook the soup on medium heat and add the 1-1.5 fresh dill – de-steamed and chopped.

- Flavor Test: Taste to see if you want to adjust the flavor. Below are recommended incremental measurements you could use to adjust flavor:
  - pinch of pepper
  - 1/4 teaspoon salt
  - 1 teaspoon lemon juice
  - pinch of fresh dill