Sunday, May 22, 2016

Tofu Kadai dish, a substitute for cheese

This dish is a perfect substitute for cheese.  A gluten-free dish, high in protein, it's also good for women who prefer plant-based phyto-estrogen after menopause.

Check out this recipe from swamyskitchen.

Sunday, May 1, 2016

Simple, Spicy, Nutritious Gujarati Dhal

Dishes from Gujarat, India are one of the best Indian cuisines. Food is the central activity of households in India;  and the state of Gujarat tops the charts when it comes to delicious food. Every meal is an important activity and production.

Try this dhal. Takes in all about 30 minutes to prepare and you'll keep going for more Gujarati food. This is just a sample.

Bottle gourd side dish called Ghiya

Bottle Gourd called Ghiya in New Delhi, India
There are many ways to cook this vegetable. Here is a recipe with a Punjabi touch and my added twist. Absolutely delicious. In spite of the long list of ingredients, it is an extremely simple dish to make. I would say start to finish it takes about 35 minutes. Check out other tasty, healthy vegetarian dish at
  • 1/4 cup toor channa dhal
  • 1 bottle gourd, chopped
  • 4 medium-sized tomatoes
  • 2 Tbsps. fresh ginger, diced
  • 2-3 cloves garlic, diced
  • 4 tsps. turmeric powder
  • 2 green chillies
  • 4 dry red chillies
  • 2 tsps. cumin seeds
  • 1 tsp. mustard seeds
  • 1 tsp. asafoetida
  • 1 tsp. red chillie powder
  • 1/3 cup tamarind juice
  • Oil or a mix of oil and clarified butter (ghee)
  • Salt to taste
  • 2 Tbsps. fresh, chopped coriander leaves
Soak channa dhal for an hour. Then cook dhal, ghiya and 2 slit green chillies with 2 tsps. turmeric powder in pressure cooker. Let it cook well. Remove when done and mash the contents.
For garnish:
In this dish, the final seasoning is the major taste enhancer. Use a pan, add oil. In order, add the following after the oil warms. Mustard seeds, cumin seeds, ginger, garlic, the remaining turmeric powder, chillie powder, asafoetida.
Let it all cook for about 5 mins. Now add the tamarind juice. Close pan and let it boil for at least 7 minutes so it doesn't taste raw. Open pan and add the entire cooked dhal and ghiya. Add salt, close pan and let them cook for 10 minutes on medium heat.
Finally garnish with coriander.
Last recipe posted - Plain dhal.