green salad with toasted dates and strawberry dressing

Today is the first day that spring was at its peak and summer was trying to push through. I can see my seedlings sprouting through the earth eagerly reaching for the sun. The birds this year have been in abundance and start their crazy chirping at 4 am – I do not mind. Gratitude for life is everyday but this particular time just in the vortex of spring and summer brings deep thankfulness in my heart.

This is my thankfulness salad 🙂

I had seen a recipe on a blog I follow from Hadia  where she had used fried dates and this recipe was inspired by her use of dates. I have roasted the dried Medjool dates for a few minutes on a dry pan and toasted the almonds in the same.

The greens are spinach and some arugula ( any greens should be fine).

The fresh radishes are the first harvest from my garden and the moong sprouts are home made. The dressing is a strawberry concoction where I have not used any oil. It is a blend of strawberries, Dijon mustard, rice vinegar, maple syrup and Umeboshi paste. The recipe has the guidance for the quantities but I would recommend you adjust to your taste. The plum paste is very tart and salty so be careful.

Sharing a beautiful poem by Habba Khatoon the great mystic poet that had a tremendous influence on the culture in Kashmir

Rain has come , and fields and fruit trees sing,
Spring has come , and Love , the Lord of Spring,
Dandelions have lifted up their faces,
Cold has gone and every wintry thing !
Forget-me-not the forest graces,
Iris and the lily spring will bring.
Gather violets, O Narcissus,
Winter’s ashes from our door I fling !
The water bird the lake embraces,
How can frost upon your petals cling ?

Greens with toasted dates and strawberry dressing

  • Servings: 2
  • Difficulty: easy
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Credit:foodforthesoul00.com

Ingredients

• Greens- Spinach and Arugula – 3 handfuls

• Red Radishes – 5 -6 sliced

• Fresh Strawberries – 10 sliced

• 1 cup Mung sprouts

• 1/2 cup shelled edamame

• 1/2 cup slivered almonds

• 1/2 cup chopped Medjool dates

Dressing

• Fresh Strawberries – 5

• Dijon mustard – 1 tbsp

• Rice vinegar – 2 tbsp

• Umeboshi – 1/2 tsp

• Maple syrup – 1tbsp

• Salt and sprinkle of water if needed


Directions

• Toast the dates on a dry pan for 2 -3 minutes – you should be able to smell the slight caramelization.

• Toast the almonds for a couple of mins

• Blend all the ingredients for the dressing adjusting to your taste

• Assemble the greens and top with radishes, sprouts and strawberries.

• Add the dates and almonds and top with the dressing.


For my friends Angie and Laurena and everyone else at Fiesta Friday – hope you enjoy this vegan salad.

Tofu tomato curry with beetroot raita

Spring comes and goes a little tantalizing and evasive. Just cold enough to want some spicy rich curry. This is a vegan version of a wonderful rich “tikka masala” usually made with chicken. I am not going mention the quarantine times , but i just did 🙂 . Hard to get time slots for groceries to be delivered made me reflect on what we really need to made a good meal.

It is also the wonderful month of Ramadan where creative recipes is really a challenge at the end of a long working day when the last thing you want to do it cook. Fortunately being homebound means you can prep in between meetings and conference calls – i know some of you get that 🙂

I had tofu and coconut yoghurt from the last grocery run. The spice cabinet is always full. Rice is abundant in an American Indian kitchen.

And I had roasted yellow beets that I was using in my salads.

You can make this this dish as rich as you like by adding butter or ghee and topping it up with cream. It is incredible either ways

For the beetroot raita: I roasted the beets in 375 degree oven for 40 mins. Grated and added them to yoghurt with 1/2 minced garlic, salt, chopped mint and 1/2 tsp cumin powder.

Tofu Tomato Curry with Beetroot Raita

  • Servings: 10
  • Difficulty: easy
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A beautiful curried tofu tikka masala

Credit:foodforthesoul00.com

Ingredients

For the tofu:

  • 2 blocks tofu  extra firm
  • 1/2 cup yoghurt ( plant based for a vegan choice)
  • 1/2 each for cayenne, coriander and cumin powder
  • Squeeze of 1/2 lemon
  • Salt to taste

For the sauce:

  • 1 large yellow onions, peeled and halved
  • 2 tablespoons  oil
  • 1 tbsp minced garlic
  • 1 tbsp minced ginger
  • 1 tbsp tomato paste
  • 1 can of chopped tomatoes
  • 1 tsp Coriander powder
  • 1 tsp Cumin powder
  • 1 tsp Fenugreek powder
  • 1/2 tsp Turmeric
  • 1/2 tsp Kashmiri red chilies
  • 1/2 tsp Cardamom powder
  • 1 tbsp Fenugreek leaves (dry)
  • 2 -3 tbsp cashew cream ( homemade of store bought)
  • Salt to taste


Directions

  • Drain the tofu. I put the slab in a colander, covered with a cloth or paper towels and put a brick over it for an hour.
  • Make a marinade with the rest of the tofu ingredients
  • Cube the tofu and mix with the marinade. Leave for at least an hour. You can leave it overnight if you are planning ahead
  • Bake the tofu cubes in the 350 degree oven for about 45 mins, turning and rotating every 15 mins.
  • Heat oil in a pan and add chopped onions. Add the garlic and ginger when onions are translucent and sauté for a minute.
  • Add all the coriander, cumin, turmeric, cayenne and cardamom toast for a minute. Salt to taste.
  • Then add the tomato paste and tomatoes. Cook for about 20 mins, add a splash of water if too dry.
  • Using an immersion blender, puree the sauce and return to heat.
  • Add the fenugreek powder and cashew cream.
  • Add the cooked tofu pieces and simmer for 5 mins.
  • Garnish with some dried fenugreek leaves

I have served the curry with the wonderfully cooling golden beet raita and white rice topped with some mint and sumac.

I am cohosting Fiesta Friday with Antonia and looking forward to the wonderful dishes from the virtual community.

Ka’ak – Palestinian Street bread

Bread making is therapeutic – I was up before dawn of unsettling times , it seemed quiet and restful with no perception of the virus. Pulled out my favorite cookbook to plan ahead for 5 adults working/studying from home before my own workday started. I found this beautiful Ka’ak recipe in @palestineonaplate cookbook which is a Palestinian sesame bread.

Ka’ak is the Arabic word for cake for a type of bread that is made in the shape of a handbag or a large ring , covered with sesame seeds

My bread was ready by lunch and when everyone got off their conference calls and online classes there was warm bread to feed the soul <3. Served with home made za’atar and olive oil .. Can’t explain in words how beautiful was this bread and better yet the coming together of the family to this simple lunch.

This recipe is slightly modifies from the Palestine on a Plate cookbook but stays pretty true to the origin of the recipe.

I have used mostly whole wheat flour with some white flour, probably 3 to 1 proportion. You need to adjust the flour and water consistency to what works in your climate. The dough after kneading should be soft and be able to spring back.

Here is Joudie Kalla’s recipe slightly adapted to my taste:

  • Servings: 10
  • Difficulty: easy
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Credit:foodforthesoul00.com

Ingredients

2 cups warm water

1/2 cup whole milk

1/2 cup whole yoghurt

2 tbsp instant yeast

1 tsp sea salt

2 tbsp sugar

1/4 cup olive oil

7 cups flour plus more for managing the dough

1 – 2 cups of sesame seeds

1 egg beaten with 1 tbsp of water for egg wash

 

Directions

Bring the the milk, water and yogurt at a warm temperature

Add the yeast and the sugar and let it sit for about 5 mins until bubbles form and you can see the yeast coming alive.

Add the salt and olive oil and start kneading the dough. I used a mixer with a dough attachment for about 5 -7 minutes.

Adjust the water or extra flour until the dough comes together and bounces back.

Leave it to rise in a well oiled bowl for 2 hours ( until it doubles in size)

Punch the dough down
and make about 12 balls from the dough on a tray. Cover with a towel and leave to rise for 1 hour.

Meanwhile get your oven hot to about 475 degrees F.

Dust your surface with flour and roll out each ball to an oval shape. Cut a hole on the top to form a handle.

Brush egg wash on top of the bread and sprinkle with sesame seeds. Pat them down.

I baked two at a time on a tray.

It took about 12 minutes for each to puff up and brown. You have to watch it really closely or you will burn them.

Serve with Zaatar, olive oil and cheese.

This bread lifted our spirits as we all adjusted to a new way of living. Some had it dipped in home made za’atar and olive oil and others with cheese and hummus. It brought peace for a moment,

Peace and love to all

Sharing this at Fiesta Friday.

Gand Chetin – Kashmiri Onion Chutney

This is a traditional Onion Chutney that accompanies many a feasts and dinners in Kashmir. Kashmiri food, the whole playbook of amazing dishes often overshadows the humble accompaniments that elevate the flavors of the meal. The side kick here is truly kick ass, simply made with sliced onions that are marinated in vinegar, dried mint and red chili powder. The process is a quick pickling process which is very simple bringing out the tart, spicy and savory flavors.

The recipes call for dry mint but fresh would be fine if you are out of stock. I dry my mint in summer and fall and it lasts me at least 6 months. Dry mint does have a unique taste that it imparts to many Kashmiri dishes.

I serve it as a side to rice and savory dishes but you will find that it was be used in many other ways such as sandwiches, kebabs and burgers.

Gand Chetin Kashmiri Onion Chutney

A pickled spicy onion chutney


Credit:foodforthesoul00.com

Ingredients

  • 2 cups of organic red onions sliced thin
  • 3 green chilies sliced thin
  • 1/2 cup of green coriander/cilantro chopped
  • 1/2 tsp black cumin ( different form regular cumin)
  • 1/2 tsp dry mint
  • 1 tsp red chili powder
  • 1/2 cup of organic vinegar ( i used rice vinegar)
  • sea salt to taste


Directions

Salt the onions and keep aside for an hour or so and then wash and drain. You will need to squeeze the water out.

Mix all the other ingredients ( you will not need additional salt) and cool in the refrigerator before serving as a condiment.

Linking to Fiesta Friday where the  Mollie @ Frugal Hausfrau is the fabulous cohost.

Kashmiri Phool Yakhni – Cauliflower in Yogurt sauce

Kashmiri Phool Yakhni is a vegetarian version of the sublime yogurt based Yakhni that is traditionally mutton based in Kashmir. Cauliflower is the shining star in this recipe

The Cauliflower florets are par-boiled in turmeric, fried and then simmered in yogurt infused with spices like cardamom, fennel, ginger and cinnamon. These are the quintessential spices used in Kashmiri cuisine which date back to centuries.

Modern Kashmiri cuisine  tracks its history to 15th century when Timur ( a Turco-Mongol conqueror)  invaded India which led to the migration of 1700 skilled woodcarvers, weavers, architects, calligraphers and cooks from Samarkand to the valley of Kashmir.

Ok so here is the diversion from the traditional in my American kitchen….This is my recipe and I have used a coconut based yogurt to experiment with a vegan version. It was beyond my expectations, and dancing taste buds kind of delicious. I used the So  Delicious unsweetened coconut yogurt. Please free to use your choice of unsweetened yogurt.

Continuing to break the tradition, I decided not to fry the cauliflower after boiling but it can be done just to get a crisp browning. Not necessary in my opinion.

This recipe also uses lots of turmeric simply because I love it! 

Before the recipe begins, I am leaving you with verse of Habba Khatoon and 16th century Kashmiri poetess and peasant queen. These verses remind me of the beauty and uniqueness of Kashmir that translates to its cuisine.

The distant meadows are in bloom.

Have you not heard my call?

Flowers bloom on mountain lakes

Come, let us ascend these meadows now

The lilac blooms in distant woods

Have you not heard my call?

Phool Yakhni - Cauliflower in Yogurt sauce

  • Difficulty: moderate
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"Phool Yakhni - Cauliflower in Yogurt sauce"


Credit: foodforthesoul00.com

Ingredients

• Cauliflower – 1 broken into large florets

• Onion – 1 medium

• Ginger powder – 1 tsp

• Turmeric Powder – 2 tsp

• Fennel powder – 1.5 tsp

• Garlic – 1 tbsp minced

• Green cardamom – 5

• Black Cardamom – 2

• Cinnamon sticks – about 3 -4 inches

• Crushed Dry mint – 1 tbsp

• Rice flour – 1 tbsp

• Salt to taste

• Mustard or oil of choice ( 2 tbsp and additional for frying the onions)

• Organic Yoghurt ( Regular or plant based) 3 cups or 1 24 oz container


Directions

• Add 1 tsp of turmeric to boiling water. Add a sprinkle or salt and boil the florets for about 2-2 minutes. Drain and set aside.

• Chop and fry onions until golden brown. Remove onions from oil, crush in a mortar pestle and set aside

• Heat the leftover oil from the onions and add more if needed in a heavy bottomed pan. Add the yogurt and start whipping. You have to continue whipping the yogurt until it is boiling. Your hand cannot leave the stirring/whipping or the yogurt will curdle. This is a critical step in making a smooth sauce. It will take about 10 minutes.

• Add the rest of the spice ingredients ( except for mint and onions)

• Keep the stirring going for 5 mins or so.

• Add the cauliflower. If the suace is thick, add some water. Bring to a boil and simmer, covered until the cauliflower is tender.

• Add the Fried onions and Mint for a beautiful flavor.

• Serve with white or brown rice or bread.


Carrots, Peas with Dill – Lucknow inspired

Here is another food story inspired my the memories of many winters in spent in Lucknow, India in my grandfather’s house and the houses of my uncles and aunts throughout the state of UP.

Somehow the archives of food snapshots in your mind brings a nostalgia filled smile and some strangeness. The simplicity of meals prepared in my grandparents house still seems so pure to me. There was a large family to feed so little ingredients went a long way. The laughter and the joy of togetherness at the lunch table in Hussaingunj with a simple meal of Dal and Vegetables is instilled in my memory to this day. There was always the abundance of “romali” (paper thin) roti that our “bua” ( god bless her) cooked in bulk over on a sawdust stove in a dark kitchen.

Bringing one of those vegetables to life in this blog is homage to the lady who cooked our meals,  “bua” and my grandparents who also inspired us to be creative, smart, simple and good humans.

The house was defining and built character in every child, teenager and adult that spent time within its walls. The picture is recent but a fossil of an amazing before. 

The house of memories – Lucknow, India

It is an honor to be to hosting the Fiesta Friday this week where I can showcase the beautiful memories of food. Looking forward to the dishes that you all will bring to the party so please join us!!

Gajar Matar with Dill

  • Difficulty: easy
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Vegetables with Dill - Lucknow Inspired


Credit: foodforthesoul00.com

Ingredients

  • Mustard Oil ( or any preferred oil) – 2 tbsp
  • Carrots – 2 cups chopped small
  • Potato – 1 cup chopped fine
  • Dill – 1 1/2 cup Fresh chopped fine
  • Green peas – 1 cup frozen
  • Cumin seeds – 1tsp
  • Mustard seeds – 1 tsp
  • Turmeric powder – 1 tsp
  • Chili Powder  – 1tsp ( or manage the heat to taste)
  • 1/2 lemon
  • Salt to taste


Directions

  • Heat the oil in a pan on medium heat. If using mustard oil, it need to be smoking before you add the next ingredients
  • Add the cumin and mustard seeds and let them pop of a few seconds.
  • Add the carrots and potatoes and sauté for about 5 mins
  • Add the spices and cover an cook until the carrots and potatoes are almost done ( probably 15 mins)
  • Taste and adjust the salt if needed
  • Add peas and then add dill leaves.
  • Mix well and cook covered for another 5 mins until all the vegetables are tender.
  • Squeeze the lemon juice and serve with fresh rotis or rice. I have served with rice and beans with a side of pickle

the door to childhood….
Carrots and Peas with dill and spices

Station Wale Aloo – Simple Potato curry

What is that title you may say 🙂

Let me explain by a trip down memory lane…Throughout childhood,  my family embarked on the winter trip from the icy cold winter in Srinagar, Kashmir to the weirdly uncomfortable winter in Lucknow, UP to bask in the sunshine of my grandparents.

Once winter descended in Kashmir and school wrapped up for winter vacation, it became bitterly cold, electricity was a novelty for the most part and activity was limited to playing in the snow or running around the house making up games. We would then prepare to make the trek to spend the winter with our grandparents and extended family in Lucknow.

Lucknow houses were big and open which reluctantly welcomed a moderate winter but full of warmth and laughter from the cousins, uncles and aunts that waited anxiously for our arrival each year.

My siblings and I absolutely loved the adventurous trip… so I am getting to my story that ties to the recipe….The yearly adventure first involved getting to the city of Jammu from Srinagar which could be a long bus or car ride ( airplane in later years). Then the famous “express” train which would take 2 days from Jammu to Lucknow. A day in life in trains in India  was sweet, surreal, seductive, scary, inspiring, dismal, reflective and never ending all at the same time.  To this date if I close my eyes, I can feel the wind (and the dust) through the grilled train windows.

The train ceremoniously stopped at numerous railway stations during this journey at strange hours of the night and day and I would eagerly await the one that called out the potato curry and puris (fried bread).

That gets me to the point of Station Wale Aloo. The simple potato curry being served for a couple of pennies through the grilled train windows at indistinct stations is a memory that is deep rooted.

Food memories reside deep within your soul and can be recreated through flashbacks and visuals and the sense of smell and taste through time and experiences. I have not been on a train in India for about 25 years  but this is my version in my American kitchen weaved together from magical childhood memories

It is essentially potatoes in curry with no onions or garlic. You can omit the oil as well if you like.

A simple vegan dish that will nourish your soul.

Station Wale Aloo

Credit: foodforthesoul00.com

Ingredients

 

  • 4 -5 Boiled potatoes
  • 2 tomatoes – pureed or 1/2 canned tomato pureed
  • 2 green chilies
  • 1 tsp methi ( Fenugreek) seeds
  • 1 tsp cumin
  • 1 tsp fennel
  • 1 tsp red chili powder
  • 1 tsp turmeric powder
  • 1 inch grated ginger
  • 5-10 curry leaves ( optional)
  • 1/4 tsp Hing ( Asafetida)
  • Oil if using ( 1 tbsp)
  • Chopped cilantro
  • Juice of 1/2 lemon


Directions

 

  1. Boil the potatoes until tender. You can remove the skin if thick or leave it on depending on the potato. . I use my hands to break the potatoes into chunks ( 1 inch or so) and set aside. You can chop if you like.
  2. Soak the methi ( Fenugreek) seeds in warm water for about 20 mins and grind.
  3. Heat oil in a heavy bottomed pan. If not using oil you can add the spices directly to the pan and monitor that they do not burn.
  4. Add cumin, Hing, curry leaves and green chilies and sauté for a minute
  5. Add the ground methi seeds and fry for a few second and then the pureed tomatoes and ginger.
  6. Cook everything for 5 minutes and add the rest of the spices.
  7. Add vegetable broth and then the potatoes.
  8. Cook everything until it gets to a thick gravy consistency
  9. Garnish with lemon juice and cilantro.
  10. I have served with this with sprouted wheat and lentil roti…but the choice of puris(fried bread) or rice would be great too.

Turmeric Ginger tonic

I make this every week but have never really photographed it or posted the recipe until now, not sure why and this is totally something you want to share with everyone.

This is good for you…. for the gut and general healing. It is fermented and There is heat in the turmeric and ginger so adjust the quantity based on your own body type and digestive system

Turmeric contains a compound called curcumin, which is anti inflammatory. Ginger happens to be a natural anti-inflammatory and antioxidant. Lemon is naturally detoxifying boosts the immune system. Allof it together is one solid health shot!!!

I normally add water to a 1/4 cup of the fermented tonic and drink it every morning with a dash of lemon juice

Beautifully healing from all things evil and toxic for the body especially for the gut.

The fermentation process needs some sugar, I have used both honey and a vegan option of rice or coconut syrup. Please adjust to your liking.

The tamarind is key to bring on the tartness. Please do not omit ( I guess you could but it would not be the same).   Tamarind pods can be found in the local Asian stores.

So here is the recipe:

This recipe is not precise, please do adjust as you wish.

Ingredients:

  • 10 fresh turmeric pods
  • 1 pod of ginger ( about 4 inches)
  • 7 dry tamarind ponds
  • 2 lemons
  • 2 tablespoon coconut nectar or honey or rice syrup

Directions:

  • Remove the shell of the tamarind pods and bol them in water on low heat covering just barely. This takes about 10 mins. Cool and them use your hands to removes the shells and strings until everything is a pulp.
  • Chop the fresh turmeric and ginger and boil for 20 mins until golden brown. Cool to room temperature.
  • Blend the turmeric ginger in a high speed blender. Add tamarind, nectar and lemon juice until everything is smooth and combined. If it is thick you can add some water.
  • Pour into glass containers, cover with muslin and ferment in a dark dry place for 2 days.
  • Once fermented you can cover the bottles and move into the fridge.
  • You can strain into a glass, add some lemon juice and drink once a day!
turmeric ginger tonic with tamarind

Kashmiri Chutney – Dodh AL ( Bottle Gourd in Yoghurt)

Kashmiri culture and ways of preparing the food lends to its exquisite and unique taste. An art form which is then accented by how the food is served….in copper dishes, with flavorful white rice, rich yoghurt and tart chutneys.

In the series of Kashmiri chutneys, this one is a little unusual and delightful. Made with boiled bottle gourd (Lauki), yoghurt and a dash of honey, it brings a slight sweetness to the table of spicy food.

In my version I have omitted the honey and the raisins but do add them if you prefer the sweetness. I also made a vegan version by using coconut milk instead. Either way it will come out just superb.

These are images of Bottle Gourd growing and being sold in the floating vegetable gardens on the Dal Lake in Kashmir. A visit to the pre-dawn vegetable market on the lake is a memory that does not leave your soul.

Dodh Al - Bottle Gourd Chutney

  • Servings: 4
  • Difficulty: easy
  • Print

Kashmiri Chutney

Credit: foodforthesoul00.com

Ingredients

  • One small bottle gourd, seeds removed and grated
  • About 5 cloves of garlic
  • 1 cup of full fat yoghurt ( plant based yoghurt is fine)
  • 1 tbsp organic honey (optional)
  • 1/2 tsp salt
  • 1/4 tsp black cumin
  • a few strands of saffron crushed
  • 1 tbsp of yellow raisins (optional)
  • chopped cilantro and mint leaves

Directions

  • Boil the gourd and garlic until tender about 5-7 mins. Drain the water and cool. ( you can save the water for soup or broth in other dishes)
  • Put it in a sieve or muslin, mashing the garlic cloves and squeezing the water out.
  • Put it in a sieve or muslin, mashing the garlic cloves and squeezing the water out.
  • Add this to the yoghurt and mix the other ingredients.

Serve as a side topped with black cumin and cilantro/mint leaves. This is also perfect as a dip with pita bread.


Vost Haakh t, Nadir ( Lotus stems with Amaranth leaves)

From the land of dreamers, poets, artists, emperors and saints comes a cuisine that inspires all your senses.

Modern Kashmiri cuisine  tracks its history to 15th century when Timur ( a Turco-Mongol conqueror)  invaded India which led to the migration of 1700 skilled woodcarvers, weavers, architects, calligraphers and cooks from Samarkand to the valley of Kashmir.

The descendants of these cooks, the Wazas, are the master chefs of Kashmir. Thus came an elaborate feast preparation called Wazwaan. “Waan” refers to a “shop” in Kashmiri.

Nadru or Lotus stems/roots are a delicious curious vegetable very popular in Kashmir (India). They are often fried and served as a street snack food. For the dinner table, the 2 most popular recipes are Nadru Yakhni (yogurt sauce)  and Nadru Palak ( Spinach). This recipe is a variation of the latter but you can try our the delicious yogurt recipe in my earlier post or my step by step guide on wikihow

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Lotus Stem is very low in Saturated Fat and Cholesterol. It is also a good source of Dietary Fiber, Thiamin, Vitamin B6, Phosphorus, Potassium, Copper and Manganese, and a very good source of Vitamin C.

In this recipe I have the closest I could find to Vost Haakh or Wousta Haakh (red kashmiri spinach). Our local international market carries an abundance on “Shen choy” and I have fallen in love with it. These are Amaranth leaves and need to be washed through and picked off the stems. They impart this beautiful red color to your broth.

The ingredients are simple and the recipe is simple. I always use a pressure cooker with root vegetables as it locks in the ingredients and saves time but you can use a heavy bottomed pan.

I have served it with onion relish

I have served it with white rice and red onion chutney with cilantro and mint ( will post the recipe).

Take the time to make this and you will love it.

Ingredients are as follows, please adjust to taste

  • 2-3 mid size lotus stems
  • I big bunch of Shen Choy ( red spinach)
  • 1/2 tsp ginger powder
  • 1/2 tsp fennel powder
  • 2 black cardamoms
  • 4 green cardamoms
  • 1 clove
  • 1 tsp turmeric
  • 1 tsp red chili powder ( adjust to taste)
  • 5 cloves of garlic
  • 3 tbsp mustard oil
  • 1 chopped shallot
  • Salt to taste

Heres how to cook it:

  • Pick the leaves of the spinach from the stems and wash thoroughly
  • Scrape of lightly peel the tope layer of the lotus stem.
  • Slice the Lotus Stems in 1/4 inch slices and wash thoroughly
  • Add 1 tsp of mustard oil to a pressure cooker and heat until smoking. Add the lotus stems with some salt and 1/2 tsp turmeric powder. Add 1 cup water and pressure cook for about 5-6 whistles. Remove from cooker ( liquid and all) and keep aside.
  • Using the same cooker,  add mustard oil  and heat until smoking
  • Add chopped shallots and the garlic
  • Fry of a minute and add the greens
  • Add salt and Fry the green until completely wilted
  • Add cardamoms, ginger powder, fennel powder cumin and cloves
  • Pressure cook for about 2 whistles
  • Remove the cooker cover and add the turmeric and chili powder and fry a little
  • Add the cooked lotus stems and about 1/2 cup water. Cover and cook for 10 mins.
  • This has a beautiful and unique flavor and is best served with rice.
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