Khitchri – Boiled rice, dal, and vegetables
1 cup (200 g) mung dal, splitpeas, or whole mung beans
1 1/2 cups (250 g) medium or long-grained rice
1/2 cauliflower, washed and separated into small flowerets
3 tbs ghee or vegetable oil
2 tsp cumin seeds
4 medium-sized tomatoes, washed and quartered
2 fresh chillies, seeded and minced
2 tsp grated fresh ginger
1 tsp ground cumin
1/2 tsp asafoetida
7 cups (1.6 liters) water
2 tsp salt
2 tsp turmeric
4 medium-sized potatoes, washed, peeled, and cubed
3 tbs lemon juice
2 tbs butter
1/2 tsp ground black pepper
Heat the ghee or vegetable oil and fry the cumin seeds, chillies and ginger. After they sizzle for a minute, toss in the ground cumin and the asafoetida. After a few seconds, put in the diced potatoes and the flowerets of cauliflower. Turn the vegetables with a spoon for 4 – 5 minutes until they become flecked with brown spots. Now add the drained dal and rice and stir-fry for one minute. Pour in the water. Add the salt, turmeric, and tomatoes, and bring to a full boil over high heat. Reduce to low heat and cook with the pot partially covered for 30 – 40 minutes (if you use mung beans, cook a little more; split peas a little less) until the dal is soft and fully cooked. Stir once or twice in the beginning to prevent the rice from sticking to the bottom of the pot.
Finally, squeeze the lemon juice over the khitchri, put the butter on top, and simmer over low heat until the grains have absorbed all the liquid. Season with the pepper. Mix all the ingredients gently but quickly with a fork.
Alu gauranga – Potatoes au gratin
1 lb (450 g) paneer
10 medium-sized potatoes
1/2 tsp asafoetida
3 tsp salt
1 tsp ground black pepper
3 tbs chopped fresh coriander or thyme leaves
3 tbs ground coriander
3 cups (725 ml) sour cream mixed with 1 tsp turmeric
1/4 cup (50 g) butter
2 tbs powdered milk
Wash and peel the potatoes and cut them into thin slices.
Cover the bottom of a greased casserole or cakepan with one third of the potato slices. Sprinkle this layer with one third of each spice, in this order: asafoetida, salt, pepper, fresh coriander, ground coriander. Cover with a layer of one third of the crumbled paneer and a layer of one third of the cream. Dot with one third of the butter.
Cover this with a second layer of sliced potatoes and other ingredients in the same manner as the first layer. Make the third layer with the rest of the sliced potatoes, and repeat the procedure using the rest of the ingredients. Finally, sprinkle the powdered milk over the top in a thin layer. Cover the casserole with a sheet of aluminum foil wrapped tightly around the edges and put it in the oven for at least 45 minutes at 400°F (200°C). Remove the aluminum foil 10 minutes before the end of cooking to allow the top to brown.
Alu phul gobhi ki bhaji – Cauliflower and potatoes in yogurt sauce
1 medium-sized cauliflower
5 tbs ghee or vegetable oil
2 tsp cumin seeds
1 or 2 dried chillies, crushed
2 tsp ground coriander
1 tsp turmeric
1/2 tsp asafoetida
4 medium-sized potatoes, peeled and cubed
4 tbs water
1 1/2 tsp salt
1 cup (250 ml) plain yogurt
3/4 tsp garam masala
2 firm ripe tomatoes, washed and sliced
1 lemon or lime
Heat the ghee or oil in a heavy saucepan over medium heat. Drop in the cumin seeds and crushed chillies and fry them for 30 – 45 seconds, until the cumin seeds turn golden-brown. Add the powdered spices, fry a few seconds longer, then immediately add the cubed potatoes. Turn the potatoes for 2 or 3 minutes, letting them brown in spots. Now stir in the cauliflower and stir-fry for another 2 or 3 minutes. Then add the water and salt and put the lid on the pan to trap the steam. Cook over medium heat, shaking the pan occasionally, for about 15 minutes, until the vegetables are tender but still firm.
Finally, stir in the yogurt and simmer for a few minutes until the sauce is thick. Sprinkle with garam masala and stir gently to mix. Garnish each serving with slices of tomato and a twist of lemon or lime.
Bandgobhi alu sabji – Fried cabbage and potatoes
1 lb (450 g) cabbage
2 cloves
2 cardamoms
1 cinnamon stick, 3 inches (7.5 cm) long
4 tbs ghee or vegetable oil
4 medium-sized potatoes, peeled and cubed‘
1 tbs grated fresh ginger
1/2 tsp cayenne pepper
1 tsp turmeric
4 medium-sized ripe tomatoes, each cut into 8 wedges
1 1/2 tsp salt
1/2 tsp sugar
2/3 cup (150 ml) water
Grind the cloves, cardamom, and cinnamon stick into a fine powder and set aside.
Heat 3 tablespoons of the ghee or vegetable oil in a saucepan over moderate heat. Put the cubed potatoes in the pan and stir-fry them, scraping the bottom of the pan frequently, until they are lightly browned. Remove them from the pan and set them aside.
Put the remaining tablespoon of ghee or vegetable oil in the same saucepan and stir-fry the grated ginger, cayenne pepper and turmeric. Fry for a few seconds more. Add the shredded cabbage and fry for 3 or 4 more minutes, stirring regularly to mix it with the spices and prevent scorching. Add the tomatoes, fried potatoes, salt, sugar, and water. Cover the pan and simmer over low heat until all the vegetables are tender. Before serving, sprinkle the previously prepared ground sweet spices over the top and mix gently.
Bengali tarkari – Bengali mixed vegetable stew
5 medium-sized potatoes, peeled and diced
1 large eggplant, diced
12 oz (350 g) squash, diced
1 lb (450 g) peas or cut green beans
3 tbs ghee or vegetable oil
1 1/2 tsp black mustard seeds
2 dried chillies, crushed
3 bay leaves
1 tsp fenugreek seeds
1 tsp anise seeds
1 tsp ground cumin
2 1/2 cups (600 ml) water
2 tsp brown sugar
2 tsp salt
2 lemons, quartered
6 sprigs of parsley
Heat the ghee or oil in a large saucepan over medium heat. Toss in the mustard seeds, chillies, bay leaves, and fenugreek seeds. Cover the pan to prevent the mustard seeds from jumping out When the mustard seeds stop sputtering and the fenugreek seeds darken, add the anise seeds and ground cumin. Then immediately put in the diced potatoes. Turn the potatoes for about 8 minutes, letting them get golden-brown on all sides. Then add the squash and eggplant. Keep cooking and stirring for 5 more minutes.
Next put in the peas or green beans along with the water and cover the pan. Cook over medium-low heat, stirring gently every 5 minutes or so. After 15 minutes, add the sugar and salt, stir to mix, and cook slowly on the same low heat until the vegetables are tender and the sauce is thick.
Matar alu tarkari – Vegetable and cheese stew
2 tbs ghee or vegetable oil
6 cloves
2 cinnamon sticks, 3-inches (7.5 cm) long
1/2 tsp ground cardamom seeds
3 bay leaves
6 potatoes, peeled and cubed
1 lb (450 g) fresh peas, shelled
1 tsp turmeric
1 3/4 cups (425 ml) water
6 medium-sized tomatoes, washed and quartered
1 tsp grated fresh ginger
1/4 tsp grated fresh nutmeg
1/2 tsp brown sugar
2 tsp salt
2/3 cup (150 ml) sour cream
1 tbs chopped fresh coriander or parsley leaves
3/4 cup (100 g) almonds, lightly toasted
8 oz (225 g) paneer, cubed and deep-fried
Put the ghee or oil in a large saucepan over medium heat. When it begins to smoke, toss in the cloves, cinnamon sticks, ground cardamom, and bay leaves. Stir-fry for about 30 seconds, then put in the potatoes. Fry them for 5 minutes, frequently scraping the bottom of the pan with a spatula, until they are lightly browned. Add the peas and turmeric. Stir once, pour in the water, and cook for 10 minutes with the pot covered. Then add the tomatoes, along with the grated ginger and nutmeg, the sugar, and the salt. Stir to mix, and cook covered for 5 more minutes.
Now fold in the cream, the coriander or parsley, the almonds, and the fried paneer cubes. Remove the whole spices.
Sak – Vegetable greens cooked in their own juices
2 lbs (900 g) fresh green vegetable leaves
2 tbs ghee
1/2 tsp fennel seeds
1/2 tsp grated fresh ginger
2 fresh chillies, seeded and minced
1/2 tsp turmeric
1/4 tsp asafoetida (optional)
2 potatoes, peeled and diced (optional)
1 tsp salt
2 tbs lemon juice
Wash the vegetable greens in several changes of water, and discard the tough stems. Let the greens drain, then chop them into small pieces. In a karhai or medium-sized saucepan, heat the ghee or vegetable oil and fry the fennel seeds, grated ginger, and minced chillies together for 30 – 40 seconds. Add the powdered spices and fry them very briefly. Then immediately drop in the diced potatoes and stir-fry for 8 – 10 minutes, scraping the bottom of the pan as you stir. Let them brown to a nice golden color on all sides.
Next, put in the chopped vegetable leaves, cover, and cook slowly for about 15 minutes or until the greens are cooked and the potatoes are soft. Add the salt and lemon juice, stir, then remove from the heat.
Upma – Vegetable semolina
4 medium-sized tomatoes
1 lb (450 g) other assorted vegetables
3 tbs ghee
2 tsp cumin seeds
1 tsp black mustard seeds
1/2 tsp fenugreek seeds
2 tsp grated fresh ginger
1 dried chilli, crushed
6 curry leaves (if not available, use 3 bay leaves)
1/2 tsp turmeric
1/4 tsp asafoetida
6 cups (1.4 liters) water
1/3 cup (50 g) raisins (optional)
3 tsp salt
3 cups (450 g) semolina
1 cup (200 g) butter or ghee
1/2 tsp pepper
2 tbs lemon juice
2 tbs butter
Begin by cutting the vegetables. The tomatoes can be quartered, green beans and peppers cut into pieces, carrots sliced, potatoes cubed, and cauliflower cut into flowerets. Heat the tablespoon of ghee in a saucepan over medium heat and fry the cumin seeds, black mustard seeds, and fenugreek seeds, curry leaves, ginger, and chilli. After 30 – 45 seconds, toss in the turmeric and asafoetida, then add the cut vegetables. (If you want to give your upma a special taste and texture, lightly deep-fry the cubed potatoes, sliced carrots, and cauliflower flowerets and add them to the upma at the end). Stir the vegetables until they brown, then add a little water to prevent scorching. Lower the heat, cover, and gently simmer until the vegetables are tender. While the vegetables simmer, put the water and salt in a small pot to boil.
Melt the butter or ghee in a 5-pint (3 liters) saucepan, add the semolina, and stir-fry gently over medium-low heat, stirring every time the bottom layer of semolina appears lightly browned. It should take 10 – 15 minutes for all the semolina to turn faintly brown.
When the grains are ready and the water is boiling, put the cooked vegetables into the grains, toss in the raisins (if desired), then pour the boiling water into this mixture. Be careful! The mixture will erupt and sputter. Lower the heat. Stir several times to break up any lumps, then cover the pot to trap the steam. Let it simmer on the lowest heat. After 5 minutes, lift the cover to see if the grains have absorbed all the water. If not, stir briskly several times and cook a few more minutes uncovered. Finally, add the pepper, lemon juice, and butter.