Gardeners' Pilau

1 1/2 cups basmati rice

1 cup fava beans, shelled

2 cups hot vegetable stock

2 tbsp canola oil

1 tsp cumin seeds

2 inch cinnamon stick

2 onions, finely sliced

2 inch piece of ginger, peeled and grated

4 cloves of garlic, crushed

2 green chiles, finely sliced

1 broccoli, broken into florets

1 zucchini, sliced

1 1/2 cups peas

1 tsp black pepper

1 tsp salt or to taste

large handful of fresh dill

large handful of fresh mint

 

Wash the rice, soak 20 min.

Cover fava beans briefly with boiling water, then put in cold water, then remove each bean's skin.

Boil stock, add rice, cook for 10 min, cover, let it rest and steam.

Pour oil into large pan, add cumin and cinnamon, let sizzle until fragrant, add onions, cook 7 min until translucent and softening but not yet colored, then add ginger, garlic, chiles, cook 5 min. Add broccoli, stir, add about 1/4 cup water and cover to steam. Add zucchini, a little more water, fava beans, peas, salt, pepper. Cook for a  minute or two, then remove from heat and add in the rice. Cover with herbs and serve.

Source: Fresh India by Meera Sodha

Rajma

1 cup dried kidney beans

2 onions, diced

14 oz can tomatoes

1 green chile

2 inch piece of ginger, peeled, roughly chopped

3 cloves garlic

2 tbsp oil

1/2 tsp cumin seeds

1/2 tsp red chile

1 tsp ground cumin

1/4 tsp ground turmeric

1 tsp ground coriander

1 tsp salt

Soak beans, boil in fresh water for an hour or until done, drain but save boiling water.

Blend onions, tomatoes, chile, ginger, garlic.

Heat oil. Add cumin seeds and blended paste. Cook 30 min until rich and thick and darker. Add spices. Cook 5 min. Add beans and maybe 1 cup of bean cooking water. Cook 10 min.

Source: Fresh India by Meera Sodha

Gujarati Dal with Peanuts and Star Anise

1 1/2 cups toor dal

2 star anise

oil

1/2 tsp mustard seeds

3/4 tsp cumin seeds

4 cloves

1 green chile, slit lengthways

2 sprigs fresh curry levaes

3 large tomatoes, chopped

1/2 tsp ground turmeric

1 1/2 tsp salt

2 tbsp honey

1 1/2 tbsp lemon juice

1/4 cup red skinned peanuts, crushed

Soak lentils overnight or in hot water for an hour. Rinse, cover with 2 inches water, add star anise and boil over medium.

In another pan, put 2 tbsp oil in a frying pan, add mustard seeds, cumin seeds, cloves, chile, and 6 curry leaves. After 2-3 minutes, add tomatoes, cook 5 minutes, then add turmeric, salt, honey, and lemon juice. Cook for a couple minutes. Add to lentils. Add hot water to desired thickness, simmer 15 min more. Top with more curry leaves and crushed peanuts.

Source: Fresh India by Meera Sodha

Hill station salad

1 fennel bulb

1 red onion

3 mixed bell peppers

half a cucumber

A handful of cilantro

1 tsp salt

1 tsp nigella seeds

1 cup fresh mint leaves

1 green chile

1/2 cup greek yogurt

2 tbsp lemon juice

1 tsp sugar

Cut all the vegetables into 1/4 inch dice. Add finely chopped cilantro, salt, nigella.

Chop mint and chile as finely as possible, mix with yogurt, lemon juice, and sugar. Mix into the salad.

Source: Fresh India by Meera Sodha

Fresh matar paneer

1 1/4 lb paneer, in 1/2 inch cubes

6 cloves garlic, crushed

1 lb plum tomatoes, chopped

1 1/4 tsp salt

1/2 tsp black pepper

1 tsp ground cumin

1 tsp ground red pepper

1/4 tsp ground turmeric

1 lb green beans, snow pea pods, or a mix

1 1/2 c peas

Fry the paneer, remove to another plate.

Fry garlic for a couple minutes, then tomatoes for about 6 minutes, then all the spices, remove from heat.

Boil beans and peas for a couple minutes until just barely done. Drain and dry.

Mix everything.

Source: Fresh India by Meera Sodha

Cauliflower korma

2 large cauliflowers - total 3-4 lbs

2 large yellow onions, thinly sliced

6 cloves garlic

2 inch piece of ginger, peeled

3/4 tsp ground cardamom

1 tsp black pepper

2 tsp garam masala

1/2 tsp red chile

1 cup ground almonds

2 tbsp honey

2 cups plain greek yogurt

about 1 cup milk

raisins

flaked almonds

Preheat oven to 350.

Cauliflower, oil, 1 tsp salt, mix, roast in foil 30-40 minutes.

Fry onions on medium 12-15 min, then add garlic, ginger, all spices, ground almonds, honey, salt. Stir fry 3 minutes then add yogurt, cook on low for 10 min. Add cauliflower, thin with milk to taste. Top with fried raisins and almonds.

Source: Fresh India by Meera Sodha