oil

Vaghareli Rotli

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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)

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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)

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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

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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.