Vaghareli Rotli

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

  1. 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
  2. Once in a dough mixture, split into 8 even dough balls
  3. Place the large pan on medium heat
  4. Place grate on another burner
  5. 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
  6. Shred each chapati into quarter size
  7. In the large size sauce pan on medium heat add:
    • 1 tablespoon canola oil
    • 1 teaspoon mustard seeds
  8. Cover and wait for mustard seeds to pop or until fragrant (not all mustard seeds pop).
  9. 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
  10. 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.
  11. Medium/Lower heat and cover for 5 minutes.
  12. Remove cover, stir and add:
    • 8 shredded chapati
    • ½ cup warm water
  13. 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.
  14. Once they are soaked then cover and cook for 5 minutes (still on Medium/low heat).
  15. 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)

UnknownNutrition 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

  1. 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
  2. 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. 
  3. Once the dal has completely broken down and there are no chunks turn off the crock pot.
  4. Add the cooked dal into a medium sauce pan and then turn to medium heat.
  5. While the dal is warming up slowly add 1 cup of water and constantly stir.
  6. 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. 
  7. 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
  8. 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.
  9. 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
  10. Cover pan with lid until yellow mustard seeds begin to pop.
  11. 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.
  12. Once the tomatoes are soft and the mixture is thick remove from heat.
  13. return to the dal sauce pan and add:
    • the tomato mixture from the pan
    • 1 cup of water
    • ½ cup cilantro
  14. 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
  15. 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)

Nutrition of Each Serving

cauliflower.jpgNote: 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

  1. 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.
  2. Once you remove from the microwave sprinkle kosher salt on the cauliflower and place it to the side.
  3. In a medium sauce pan on medium heat add:
    • 2 tablespoons canola oil
    • 1 teaspoon yellow mustard seeds
    • 1 teaspoon cumin seeds
  4. Cover with lid until yellow mustard seeds begin to pop.
  5. 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
  6. 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.
  7. Once the onions are clear, tomatoes are soft and the mixture has thickened add:
    • 1 cup partially cooked cauliflower
  8. 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
  9. Cook for ~15 minutes until the cauliflower is completely cooked.

Serving Recommendation

I recommend you pair with Indian rice.

Khandvi

Nutrition of Each Serving

img_5017Note: 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

  1. Cut two 24″ aluminum foil sheets and lay them on the counter
  2. In a medium bowl mix the following until smooth (pancake batter thickness):
    • ¾ cup yogurt
    • 1 cup besan flour
    • ½ cup water
  3. Mix and slowly add ½ cup water while mixing.
  4. Continue to mix and add ¼ cup water.
  5. Once mixed add:
    • ¼ teaspoon turmeric
    • ¼ teaspoon fresh ginger root
    • ¼ teaspoon thai chili
    • ½ teaspoon kosher salt
  6. Continue mixing until smooth
  7. Pour the entire mixture into a sauce pan on medium heat
  8. 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
  9. Stir until the mixture has a sheen and taste to make sure the besan flour is cooked
  10. Then place on the lowest heat and pour the mixture on the aluminum sheets
  11. With a flipping spatula spread the mixture out so it is 2 millimeters thick
  12. 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
  13. 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
  14. Lift the end and individually roll each sheet
  15. Place each completed roll onto a plate
  16. 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)

img_4974Nutrition 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

  1. Place a large pan on high heat and add:
    • 2 teaspoons canola oil
    • 1 lb sliced okra
  2. Stir okra for ~10 minutes until they are soft and less sticky. The okra will decrease in volume by 50%
  3. Remove okra to a side plate
  4. Using the same pan on medium heat and add:
    • 2 teaspoon canola oil
    • 1 teaspoon mustard seeds
  5. Cover with lid until mustard seeds begin to pop.
  6. 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
  7. Stir and the goal is to make a paste so you might need to cook for a few minutes.
  8. Once the spices have cooked down add:
    •  1 lb cooked okra
  9. Stir to coat each okra and add:
    • ½ teaspoon kosher salt
    • 1 teaspoon coriander
  10. To decrease the slime from the okra add:
    •  1 teaspoon lemon juice
  11. 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

Mung Shaak

e9efc802-f18d-404c-acd3-844fa1c2a51cNutrition 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

  1. Fill a small pot with 3-4 cups of water and add the presoaked mung beans.
  2. Simmer until mung beans are completely cooked (should be mushy).
  3. Set aside the mung beans and bring large pan to medium heat and add:
    • 2 teaspoon canola oil
    • 1 teaspoon mustard seeds
  4. Remove from heat once mustard seeds begin to pop then add:
    • 1 cup diced white onion
    • ½ teaspoon thai chili
    • 1½ teaspoons garlic
  5. Return to medium head and cook until onions turn clear then add:
    • 1 cup diced roma tomato
    • ¾ teaspoon kosher salt
    • ½ teaspoon turmeric
  6. Cook for ~5 minutes until tomatoes are fully cooked then add:
    • cooked mung beans
    • ½ teaspoon tamarind paste
  7. 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

img_4826Nutrition

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

  1. Bring large pan to high heat and add:
    • 1 tablespoon canola oil
    • 8oz diced paneer
  2. Once paneer is golden on all sides remove the paneer from the pan and place on the side.
  3. 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
  4. Once onions turn clear add 3 cups diced roma tomatoes.
  5. Once tomatoes have softened remove pan from heat.
  6. Place everything from the pan into the blender. Blend until soup like consistency.
  7. Bring large pan to medium heat and add:
    • 2 teaspoon canola oil
    • 1 teaspoon cumin seeds
  8. 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
  9. Cook until thick then add:
    • 1 cup of peas
    • ¼ teaspoon garam marsala
    • 8oz cooked paneer
  10. 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

Screen Shot 2020-08-03 at 10.10.15 AMNutrition 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

  1. Bring large pan to medium heat and add:
    • 1½ teaspoon canola oil
    • 1 teaspoon mustard seeds
  2. Cover with lid until mustard seeds begin to pop.
  3. 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
  4. Stir and bring to a boil for 5 minutes
  5. 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

Screen Shot 2020-08-21 at 9.54.31 AM

Nutrition of Each Square 

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

  1. 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
  2. Place 1 teaspoon canola oil in the pan you will cook the dhokla in and coat all sides of the pan.
  3. Add the water to the steamer and bring it to a boil
  4. 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. 
  5. Pour the dhokla dough into the oiled pan. 
  6. 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.
  7. Once the dhokla is cooked remove it from the steamer and place on the side to cool.
  8. Bring small pan to high heat and add:
    • 1 teaspoon canola oil
    • 1½ teaspoon mustard seeds
  9. Cover with lid until mustard seeds begin to pop.
  10. 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
  11. Bring the pan to a boil for 1 minute than remove from heat. 
  12. 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
  13. 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

img_4624Makes

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

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

Cook

  1. Bring large pan to medium heat and add:
    • 1½ teaspoon canola oil
    • 1 teaspoon mustard seeds
  2. Cover with lid until mustard seeds begin to pop.
  3. 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
  4. Put pan back to high heat and bring to boil.
  5. Let boil for a minute or two then lower the heat to a simmer.
  6. 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

Makes

img_46566 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

  1. 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.
  2. Then split the dough into 6 even balls
  3. Flatten each ball into a disk
  4. Powder the disk in chapati flour
  5. Roll out each disk using the rolling pin.
    • NOTE: Should be ~7 inches wide and about a millimeter thin.

Repeat For Each Chapati

  1. Bring a large frying pan to high heat and place a 1 chapati in the pan
  2. Once the side down has white dots flip to the other side
    • img_4626
  3. Once the 2nd side also has white dots
  4. 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.
  5. 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
  6. Remove from heat.

Corn Shaak

MakesCorn Shaak

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

  1. Bring large pan to medium heat and add:
    • 1½ teaspoon canola oil
    • ½ teaspoon mustard seeds
  2. Cover with lid until mustard seeds begin to pop.
  3. 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
  4. 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
  5. 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