Tortilla soup

Tortilla soup

I can whole tomatoes  or (6-8 fresh tomatoes)

1/2 can tomatoe purée

5 cup water

1 carrot

1 stick celery

1/2 onion

1 cup yellow squash

1/4 cup green or red bell pepper

1/4 cup cabbage

6-8 cloves of Garlic

4-5 tsp Taco seasoning

Salt and pepper

( crushed or tri color tortilla strips and sour cream for garnish)

Bring tomatoes and water to boil, add all the ingredients and continue boiling for another 5 minute. Let cool down. Run soup through blender. Reheat when ready to serve. Top with a tsp of sour cream, tortilla chips. Can also garnish with cilantro and spring onion.

Kale Dal Dhokli

Kale Dal dhokli

3 cup chopped Kale, 2 green chilies, 1 cube ginger and 3-4 clove garlic all crushed in food processor.

1 tsp Ajwain seeds

Salt per taste 

4 tsp oil

1/2 tsp turmeric powder, red chili powder, coriander powder.

3 cup whole wheat flour

1/3 cup water( add more if needed) 

Mix all ingredients and knead to form  roti dough. 

Soak 1/4 cup channa dal, toor dal and mung dal each for an hour.

Add 4-6 cup water to daal and bring it to boil. Add 1/4 tsp Turmeric powder, salt per taste. 

Roll out about 6-8 roti shapes from the dough and cut each rounds into 1 inch squares with pizza cutter. Dump all the squares into boiling dal mix. Add kokum and cook till wheat squared appear cooked ( 30-40 minutes) 

Seasoning

6-8 tsp ghee

1/2 tsp Hing

8-9 curry leaves

2-3 whole red Chilli

1/2 tsp mustard and cumin seeds

1 tsp whole coriander seeds.

1/2 tsp Methi masala, red chili powder.

1 tsp lemon juice

1-2 chopped or puréed tomatoes.

Heat ghee, Add mustard seeds, cumin seeds, Hing, curry leaves, whole red chili, whole coriander seeds.Add Methi masala, red chili powder and tomatoes. Add lemon juice and let tomatoes cook for 5-6 minutes in this seasoning. Add the seasoning to the dal Dhokli. Garnish with cilantro and serve hot. 

Cranberry Amba Haldi Garlic Ginger Pickle

Cranberry Amba Haldi garlic ginger pickle

1 cup chopped Cranberry 

10 cloves of Chopped garlic, 

1 cup combined chopped ginger, fresh Amba, fresh Haldi 

Juice of half a lemon

8-10 tsp Oil

1 tsp mustard seeds

1 tsp Hing 

2-3 tsp red Chilli powder

Salt

Pinch of sugar

Heat oil, add mustard seeds, Hing turn gas off. Then add rest of the ingredients. Stir well. Store in refrigerator and it should last for couple weeks.

Ragi Rava Uttapam

Ragi Rava Uttapam

1 cup Rava

1/3 cup Raggi flour

1/3 cup Urad dal flour

1/3 rice flour

Salt 

4-5 tsp lemon juice

11/2 tsp Eno soda

1 cup yogurt 

And water if needed.

Mix it with hand blender or run on low speed in a mixer.

Set aside 10-20 minutes.

Cut any vegetable toppings of choice. I used shredded cabbage, carrots, purple onion, cilantro and jalapeño.

Pour a scoop of batter on hot skillet, spread it and add all toppings. Drizzle olive oil and cover with kid and cook for 3-4 minutes. Remove lid cook for couple more minutes. Turn it upside down and crisp the vegetable topping. serve with coconut or Peanut chutney.

Cranberry Methi Rye Pickle

Cranberry Methi Rye Pickle

1 cup Chopped cranberry

1 tsp Yellow rye seeds

3-4 tsp Methi Masala

6-8 tsp Mustard oil or any oil

1/4 tsp Hing

Salt

Heat oil and  turn gas off. First add Hing then rest of the ingredients and stir. Store in refrigerator and it should last for couple weeks.

Paneer or Tofu chili stir fry

Paneer or Tofu Chilli stir fry

Sauce ( mix 3 tsp rasoi magic paneer chili mix with 2 tsp says sauce, 2 tsp ketchup and 1/3 cup water) 

Paneer it tofu 1/2 slab thin Sliced rectangular pieces.

Vegetables: ( cut in thin slices )

1 onion 

5-6 Garlic cloves

1 cube ginger

1 cup cabbage

1/4 cup carrots

1/3 cup capsicum

1 jalapeño 

Mushroom (optional)

Cashews (optional) 

1tsp sesame seeds ( optional) 

In a skillet add 3 tsp paneer or tofu and stir fry for 6-7 minutes. If using paneer you can sprinkle a pinch of salt while you sauté it. Set it aside 

Use same skillet and sauté all veggie in 2-3 tsp olive oil for 7-10 minutes. Add paneer or tofu and all the sauce mix and gently toss for 2 minutes. Top with roasted cashew and sesame seed. I didn't use it this time. Eat as is or with brown or white rice.

Vagara Khaman Dhokla

Vagara Khaman Dhokla!

(My Mom, Vimala Jain's recepie modified a bit for fluffiness)

Soak 4 cup idli rice for 4-5 hours.

Soak 1 cup urad dal for 4-5 hours with 1 tsp Methi seeds.

Grind urad dal first.

Grind rice separately with salt and 2 tsp lemon juice adding a cup of Pava and water to make idli batter consistency.

Mix both Batter and Let it ferment for another 6 to 8 hours.

Add crushed green chillies, 1 tsp turmeric powder to this batter.

Add 2 tsp Eno soda to the batter mixed in 1/4 cup warm water.

Pour batter in Dhokla stand and steam for About 20 minutes.

Cut into diamond or square pieces and let it cool for 20 minutes.

Seasoning:

8-10 tsp oil 

1 tsp mustard and cumin seeds

8-10 curry leaves

1/2 tsp Hing

5-6 chopped green chillies 

1/2 cup chopped cilantro 

1 lemon. 

1 tsp Sesame seeds ( optional )

Heat oil, add mustard seeds, cumin seeds, curry leaves, Hing, green chillies. Add all khaman, sprinkle sesame seeds, salt, lemon juice and mix it on low heat. Garnish with cilantro and serve with mint chutney.