Banoffie Pie

For the caramel (To save time, use bought dulce de leche instead of making your own caramel)

• 100g/3½oz unsalted butter
• 100g/3½oz caster sugar
• 400g/14fl oz can condensed milk

For the banoffee pie

• 150g/5 oz digestive biscuits, crushed
• 230g/8oz pecans, halved
• 75g/3oz butter, melted
• 3 large bananas, chopped
• 250ml/10½oz double cream, whipped until soft peaks form when the whisk is removed
• cocoa powder, for dusting

1. For the caramel, place the butter and sugar into a non-stick pan over a low heat, stirring until the butter melts and the sugar dissolves.
2. Add the condensed milk and slowly bring to the boil, stirring continuously, to make the caramel. As soon as the mixture thickens and begins to smell of caramel, remove from the heat and allow to cool.
3. Meanwhile, for the banoffee pie, place the crushed biscuits and 115g/4oz of the pecans into a bowl. Add the butter and mix well.
4. Transfer the mixture to a 25cm/10in cake tin. Press in to pack the mixture evenly into the base.
5. Add the chopped bananas to the caramel mixture and mix well, then spread the mixture over the biscuit base.
6. Transfer to the refrigerator to cool for 30 minutes.
7. Remove from the fridge and spread the whipped cream evenly over the top of the banoffee layer.
8. Place the remaining pecans over the top in a circular arrangement and dust with cocoa powder.
9. For the caramel sauce, place the butter, sugar and coconut milk into a heavy-based pan over a medium heat. Bring to the boil and cook for 3-4 minutes, until it forms a thick, light golden-brown sauce.
10. To serve, cut out slices of the banoffee pie, place onto plates and pour over the caramel sauce.

Thai Grilled Fish

Ingredients

1.5 lbs red snapper or tilapia
1/4 cup chopped fresh cilantro leaves
1 TB olive oil
1 TB fish sauce
2 tsp soy sauce
2 limes, juiced
2 tsp crushed garlic
1/2 tsp crushed red pepper flakes

Sauce
3 TB lime juice
2 TB fish sauce
2 TB sugar
1 tsp crushed garlic
1 tsp minced jalapeno
1 TB chopped fresh cilantro leaves


Instructions

1. Remove any bones from the fish.

2. In a resealable plastic bag, combing cilantro leaves, olive oil, fish sauce, soy sauce, lime juice, garlic, and red pepper flakes. Swish it around so it mixes, and place the fish in. Let marinate in the fridge for 30-60 minutes.

3. Meanwhile, make the sauce by combining the lime juice, fish sauce, sugar, garlic, jalapeno, and cilantro in a small mixing bowl. Stir together until combined.

4. Preheat an outdoor gas grill to high heat. Lay down a piece of foil to cook your fish on.

5. Remove fish from bag and discard marinade. Cook fish for 3-5 minutes per side until it flakes easily from a fork. 

6. Serve hot with sauce drizzled over. 

Mutton Rogan Josh

Ingredients: Mutton: 500 gm Onions (very thinly sliced): 500 gm Saffron: Pinch (optional) Salt: To Taste Hing: Pinch Oil or Ghee: 2Tablespoons To mix and make a paste with water Fennel Seed Powder: 1/4Tablespoons Ginger Powder: 1/2Tablespoons Kashmiri or Deghi Red Chilly Powder: 1 1/2Tablespoons (I prefer Deghi, also this amount makes a pretty spicy sauce. If you want you can reduce the amount and add a drop of red color if you want.) To grind in a spice grinder Cumin Seeds: 1/4Teaspoons Mace (Javitri): 2Numbers Green Cardamom: 6Numbers Cinnamon Sticks (small): 4Pieces Black Cardamom: 4Numbers Directions: Take a bowl add hing, Kashmir chilly powder, ginger powder, fennel seed powder, water, mix it well. In a coffee grinder or spice grinder coarsely grind cinnamon sticks, green cardamom, mace, cumin seeds. Heat ghee in a pan add black cardamom, and then add the onion. Fry the onions until lightly brown and sweetly caramelized. Next add the meat pieces, and sear until the meat is brown in colour. Then add mixture of Kashmir chilly, saffron, water, salt, mix this well, put the lid on let it cook until about half to three-fourth done (about 45 minutes). Then add the ground masala powder, mix it well and let it cook for about 30 mins or more until done. Rogan josh is usually cooked until the meat is very tender that melts in the mouth (vs. chewy like in some other dishes).

Healthy Butter Chicken - yes, that's possible!!

I love butter chicken, but I don't love the calories! So this is my recipe for perfect restaurant style butter chicken (minus the calories).

A note - There's 3 things to Butter chicken - 2 marinades, and then the gravy itself.
Most butter chicken recipes I've read talk about marinating and leaving for a while. However, while educating myself about the process of marination, I've read that marinating anything beyond 20 mins does little to add additional flavor. That's why I don't bother marinating anything for hours. Usually it's just minutes, while I'm cooking the gravy, and because I'm a lazy cook who doesn't plan in advance :P
All spices/herbs are as per taste. Where needed, the recipe has specific measures.

Recipe:

The chicken -

Marinade 1
Defrost the chicken, take it out of the package and put in a bowl.
Add juice of 1 lemon, turmeric powder, and red chili powder (non-spicy, for color - It's called degi mirch in India. In US, it's paprika).
Optional - add a tsp of mustard oil if you have it on hand (to add more complexity to the flavors). Let it sit for 5-30 mins, however long you have. I left it for 5 mins.

Marinade 2
Add 2 giant tbsp of yogurt - hung curd/Greek yogurt (since it's thick!! You want as little water as possible), 1 tbsp of dry roasted kasuri methi (crushed between your palms), ginger, garlic paste. Let it sit for as long as u have in refrigerator. I let it sit for 10 mins on the kitchen counter while I made the gravy (like I said, I'm a super lazy cook!).

Now all you have to do is roast it.
Lay it on a foil lined baking tray & use the broiler setting in the oven in US; highest setting possible in ovens in India. For those who don't have access to an oven, you could cook it in a pan on high flame (sear it, so that it seals and has a nice brown layer outside - no need to cook through & through).
We want a char/brown layer on it (called the Maillard reaction - read on this for more insights into flavorful cooking). Take it out even if it's not cooked fully. So long as you have that char (oven cooked) like in tandoori chicken or the browning of the meat on the outside (pan seared), it's ready to be tossed into the gravy.

Gravy -

1tbsp Butter/oil, add 2/3 cardamom, a bit of cinnamon, some grated nutmeg, more ginger, garlic & lots of tomato purée (1 large can for a lb chicken)
Keep stirring & cooking till its dry (really really dry) until there's absolutely no liquid left (since this is the 'lean' version of butter chicken, we will be adding milk instead of cream and that will be the liquid base).
Add turmeric, more paprika/degi Mirch, salt. Add the roasted chicken and cook for 3-5 mins or until chicken is done. Switch off, add 2 heaping tbsp of dry roasted kasuri methi (crushed between your palms). Add whole milk until you get the perfect sweet/tangy flavor and color of butter chicken (I had to add about 200ml, and could have added more).
Add a tiny bit of butter if you haven't already added it before. Cilantro/coriander leaves for garnish. Serve with naan/rice.

Taboulah salad (Arabic salad)

Ingredients:-
Couscous
Olive oil
Parsley
Cucumbers
Capsicum
Tomatoes
Finely chop all ingredients n couscous jus soak for 10 minutes in boil water
N strain it
Make dressing wid olive oil lemon salt n pepper mix well n add the above ingredients n ready

Broccoli with Garlic Butter and Cashews

Ingredients:

1 1/2 pounds fresh broccoli, cut into bite size pieces (I used one broccoli)
1/3 cup butter (I used Olive oil)
1 tablespoon brown sugar (I didn't use this)
3 tablespoons soy sauce
2 teaspoons white vinegar
1/4 teaspoon ground black pepper
2 cloves garlic, minced
1/3 cup chopped salted cashews (I used unsalted ones)

Method:

Place the broccoli into a large pot with about 1 inch of water in the bottom. Bring to a boil, and cook for 7 minutes, or until tender but still crisp. Drain, and arrange broccoli on a serving platter.

While the broccoli is cooking, melt the butter in a small skillet over medium heat. Mix in the brown sugar, soy sauce, vinegar, pepper and garlic. Bring to a boil, then remove from the heat.

Mix in the cashews, and pour the sauce over the broccoli.

Serve immediately.

Bharwa Baingan

Ingredients

Brinjal - 4
Oil - 4 tblsp
Curry Leaves - few

For stuffing*
Channa Dal - 1 tblsp
Urad Dal - 1 tblsp
Cumin seeds - 1 tsp
Corriander Powder - 2 tsp
Chilly Powder - 1 tsp
Shakthi Curry Masala - 1 tsp
Turmeric Powder - 1/4 tsp
Salt - as needed
Coconut - 1/2

Method
1. Make a slit in the brinjals. The slits should be made on the side opposite to the stem. It should be deep enough to hold the stuffing but at the same time the brinjal should hold its shape

2. Dry roast the channa dal, urad dal, cumin seeds and coconut for about 5-8 minutes till a nice aroma comes and everything has been roasted

3. Make a powder of the above ingredients along with salt, curry masala, corriander powder, chilly powder and turmeric powder. If it is difficult to make a powder, just add a little water and grind it to a paste

4. Stuff the brinjals with the powder/paste

5. Heat oil in a heavy bottomed pan, add some chopped curry leaves. Gently place the stuffed brinjals in the hot oil

6. Add any leftover stuffing to the pan too Cover and cook on medium heat

7. Keep turning every now and then so that all sides are evenly cooked

8. Cook for about 10- 15 minutes till the brinjals are nicely cooked and the oil oozes from the masala

9. Serve this with white rice, chappatti, biriyani or pulao.

Aarti's Green Beans/French Beans (South Indian style)

Ingredients:

Green Beans – 16oz pkt, frozen, French-style 

Oil – 2 tbsp

Mustard Seeds (Rai) – 1/2 tsp

Dry Red Chilies (whole) – 2 or to taste

Asafoetida (Hing) – 1 pinch

Turmeric Powder (Haldi) – ½ tsp

Curry Leaves (Kadi Patta) – 1 sprig

Bengal Gram (Channa Daal) – 1 tbsp

Split Black Gram (Urad Daal) – 1 tbsp

Salt – to taste

Shredded Coconut (frozen) – 1 tbsp

Sambhar powder for added flavor

Method:

1. In a wok, heat oil on medium to high heat.
2. Add the Mustard Seeds and allow them to start spluttering.
3. Add Dry Red Chilies, Asafoetida, Turmeric Powder, Curry Leaves, Bengal Gram Daal, Split Black Gram Daal, preferably in that order.
4. This process has to be done fast and make sure you stir it so that it does not burn.
5. Once the Bengal Daal starts to turn golden, add the the Green Beans and give it a good stir. Cover the pan with a tight lid and let it cook covered, stirring occasionally.
6. Once the Green Beans have cooked, add salt and cook uncovered.
7. Let the Green Beans dry out and remove from heat.
8. Add the fresh shredded coconut and give it a final mix and serve hot.

Tips:

1. Do not add any water; the frozen Beans have enough moisture.
2. While cooking covered, every time you open for stirring let the moisture from the lid back into the wok…so it cooks in its own water.
3. Shredded Coconut (frozen) is readily available at any Indian Store, if you do not have access to any, make the dish without it and its just as good.   

Aarti's Aloo Methi

Ingredients:

Potatoes – 4 medium, peeled and cubed
Fenugreek Leaves – 1 bunch fresh or 1/2 pkt frozen
Oil – 1 Tbsp
Onion – 1 small, finely chopped
Garlic – 3 cloves, finely chopped
Green Chilies – to taste, finely chopped
Coriander Powder – 1/2 Tbsp
Red Chili Powder – to taste
Turmeric Powder – 1/2 tsp
Salt – to taste
Tomato – 1 medium, chopped

Method:

1. Wash Fenugreek Leaves well (2 to 3 times) in a tub of water and chop.
2. Place leaves in a medium bowl and sprinkle salt on them. Mix well and keep aside for 10-15 minutes.
3. Heat Oil in a medium pan.
4. Add Onions, Green Chilies and Garlic. Mix well and cook until Onions are translucent (approx 3 minutes).
5. Add Potatoes and Salt, mix well and cook 7 -10 minutes (until potatoes are almost cooked).
6. Squeeze out all the water from the Fenugreek Leaves and add it to the Potatoes. Mix well.
7. Add Coriander Powder, Red Chili Powder and Turmeric Powder. Mix well, cover and cook for approx 5 minutes or until the potatoes are fully cooked.
8. Turn off stove and add Tomatoes. Mix well, cover and let it sit for 5-10 minutes before serving.

Aarti's Lauki Subji

Lauki Subji 

Ingredients:

Lauki/Doodhi/Bottlegourd – 4 cups, peeled and cubed (600gm or 1.3lb)
Oil – 1 tbsp
Mustard Seeds – 1/2 tsp
Cumin Seeds – 1/2 tsp
Channa Daal – 1 tsp
Urad Daal – 1 tsp
Fenugreek (Methi) Seeds – 1/8 tsp
Curry Leaves – sprig
Dried Red Chili – 1, broken
Asafoetida – pinch
Turmeric Powder – 1/4 tsp
Green Chillies – to taste, finely chopped
Onions – 1 medium, chopped
Red Chili Powder – to taste
Salt – to taste
Milk – 1/2 cup

Method:

1. Heat Oil in a medium pan on medium heat.
2. Add Mustard Seeds and let them pop.
3. Add Cumin Seeds and let them sizzle.
4. Add Chana Daal, Urad Daal, Fenugreek Seeds and Curry Leaves – cook for 30 secs and add Dried Red Chili, Asafoetida and Turmeric Powder – stir well.
5. Add Green Chilies, Onions and Lauki. Mix well.
6. Add Salt and Red Chili Powder – stir, cover and cook until Lauki is tender (5-7 minutes).
7. Add Milk, mix and cook until milk is mostly evaporated, leaving a creamy coating on the Lauki.
8. Serve hot with chapati or roti.

Tindora/Tendli/Ivy gourd

Ingredients:

Tindora – approx 1 1/2 lbs, sliced
Oil – 1 Tbsp
Mustard Seeds – 1/2 tsp
Cumin Seeds – 1/2 tsp
Asofoetida (Hing) – pinch
Turmeric Powder – 1/4 tsp
Green Chilies – to taste, finely chopped
Coriander Powder – 1 tsp
Cumin Powder – 1/2 tsp
Red Chili Powder – to taste
Salt – to taste

Method:

1. Heat Oil in a medium non-stick pan on medium heat.
2. Add Mustard Seeds and allow them to pop.
3. Add Cumin Seeds and let them sizzle.
4. Add Asofoetida, Turmeric Powder, Green Chilies and Tindora. Mix well.
5. Add Salt, Red Chili Powder, Coriander Powder and Cumin Powder.
6. Mix well, cover and cook until Tindora are tender. Stir every few minutes to cook evenly and prevent burning.
7. When Tindora are tender, uncover and cook for an additional few minutes to lightly brown them.

Tips:

1. In a time crunch, use the slicer blade of your food processor to roughly chop/slice the tindora.
2. Cleaned and cut Tindora freeze well.
3. Be careful when salting Tindora. They tend to shrink and become a little salty and tangy.

Aarti's Stuffed Okra (Ladyfinger)

Stuffed Okra (Ladyfinger)

Ingredients:

Okra (Bhindi) – 1 lb (500 g), tops removed and slit down one side
Oil – 1 tsp
Coriander Powder – 1 1/2 Tbsp
Garam Masala – 1 Tbsp
Dry Mango Powder – 1 Tbsp
Salt – 1 tsp or to taste
Sugar – 1/2 tsp
Red Chili Powder – to taste

For the Seasoning:
Oil – 1 Tbsp
Mustard Seeds – 1/2 tsp
Cumin Seeds – 1/2 tsp
Carrom Seeds (Ajwain) – 1/4 tsp (optional)
Turmeric Powder – 1/4 tsp
Asafoetida – 1/8 tsp
Onion – 1 small (150 g), sliced
Tomato – 1 large (150 g), chopped

Method:

1. Wash and dry Okra.
2. Cut off the tops and slit one side to split open.
3. Coat Okra with one tsp of oil.
4. Mix all the dry masalas (spices) and stuff in the Okra.
5. Place stuffed okra in a microwave safe bowl, cover and microwave for 5 minutes.
6. Take out and mix gently and microwave for another 2 minutes.
7. Meanwhile, heat 1 Tbsp oil in a non-stick pan.
8. Once hot, add mustard seeds and allow them to pop.
9. Add Cumin seeds and allow them to sizzle.
10. Add carom seeds (ajwain) and cook for 30 seconds.
11. Add Asafoetida and Turmeric powder.
12. Add Onions, increase the heat and allow the onions to caramelize (stirring often).
13. Add a little salt (just for the onions) or the balance of the stuffing masala.
14. Mix in the cooked Okra and allow them to brown a little.
15. Mix in tomatoes and allow them to soften.
16. Serve hot with roti or chapati.

Aarti's Bell peppers (capsicum) with peanuts

Bell peppers (capsicum) with peanuts

Ingredients:

Bell Pepper (Capsicum) – 3, cubed
Jalapenos – 3, cubed (optional)
Raw Peanuts – 1/2 cup
Oil – 1 tbsp
Cumin Seeds – 1/2 tsp
Asafoetida – 1/8th tsp
Turmeric Powder – 1/4 tsp
Cumin Powder – 1/2 tsp
Coriander Powder – 1/2 tsp
Salt – to taste
Lime Juice – to taste

Method:

1. Heat Oil in a pan on medium-high heat.
2. Add in Cumin Seeds and allow them to sizzle.
3. Add Turmeric Powder and Peanuts.
4. Cook till the Peanuts get a golden color coating (approx 2 min).
5. Add in the Bell Peppers and the Jalapenos.
6. Add in Cumin Powder, Coriander Powder and the Salt. Mix.
7. Cover and cook for about 10-12 minutes. Keep stirring in-between.
8. The Bell-Peppers should be tender, but not mushy and they should be a little caramelized.
9. Turn off the flame and add lots of Lime Juice to taste.
10. Serve hot.

Tips:

1. Use Roasted peanuts to make the dish a little faster.
2. Add an additional Bell-Pepper instead of the Jalapenos or remove the seeds of the Jalapenos for a milder flavor.

Aarti's Green beans and mushrooms

1/3 lb fresh green beans

1c fresh mushrooms, sliced

1 T extra virgin olive oil

1 T butter

1/4 tsp dried parsley flakes 

dash each of seasoned salt, garlic powder, & pepper

1 T {maybe more} dry bread crumbs

1 1/2 tsp grated romano cheese {definitely a hard cheese}

1. trim green beans.  {i had not done this before, so i cut off the ends that i didn't want to eat.}

2. place beans in a small saucepan and cover with water.  bring to a boil.  cover and cook for 4-7 minutes or until crisp-tender.

2. meanwhile, in a small skillet, saute mushrooms in oil & butter until tender.  stir in parsley, seasoned salt, garlic powder, & pepper.  {hint:  less is WAY MORE on the garlic powder.  i LOVE garlic.  but trust me.}  add bread crumbs; cook until lightly browned.

3. drain beans; toss with mushroom mix. sprinkle with cheese.  

{hint #2:  another believe it or not but please believe it:  it really needs very little cheese. hard for us lovers o' cheese.}  & serve right away!  {hint #3:  so so much better immediately after mixing.}

Aarti's Kale citrus salad

• 1 bunch Kale, Leaves Torn Off The Stalks
• 1 whole Jalapeno, Seeded And Sliced Very Thin
• 3 whole Tangerines Or Clementines (or 1 Orange), Peeled And Cut Into Chunks
• 4 ounces, weight Goat Cheese/chevre
• 1/4 cup Orange Juice
• 2 Tablespoons Olive Oil
• 1 clove Garlic, Pressed Or Grated
• 1 teaspoon Sugar
• Salt To Taste
• Black Pepper To Taste
• 1 Tablespoon (heaping) Sour Cream Or Plain Greek Yogurt

Grab bunches of the kale leaves and use a sharp knife to thinly slice them. Keep going until you have a big pile of finely shredded kale. 

To make the dressing, combine the orange juice, olive oil, garlic, sugar, salt and pepper in a small mason jar. Shake vigorously until all combined, then add the sour cream or yogurt and shake again until it's nice and creamy.

Toss the kale in half the dressing for a minute or so, then add the jalapeno slices and citrus pieces. Toss again until combined. Add a little more dressing if it needs it (extra dressing can be stored in the fridge and used for any salad.)

At the last minute, break the goat cheese into chunks with a fork and toss it into the salad. Serve!

(Note: because they kale holds up well, the salad can be tossed 15 minutes before serving.)

Aarti's Mexican Macaroni Salad

Mexican Macaroni Salad

INGREDIENTS

• FOR THE SALAD:
• 1 pound Elbow Macaroni, Cooked To Package Instructions, Drained, And Rinsed With Cold Water
• 2 ears Fresh Corn, Husks And Silks Removed
• 1 can (15 Oz. Size) Black Beans (or Kidney Beans), Drained And Rinsed
• 1/2 cup Chopped Black Olives
• 6 whole Roma Tomatoes (or 2 Large Tomatoes), Chopped
• 3 whole Green Onions, Sliced Thin
• 1/2 whole Red Onions, Finely Diced
• Chopped Cilantro (optional)
• FOR THE DRESSING:
• 1 cup Jarred Salsa (spicy Is Best!)
• 1 cup Sour Cream
• 1/4 cup Mayonnaise
• 1 clove Garlic, Minced Or Pressed
• 1/2 teaspoon Cumin
• Salt And Pepper, to taste
• 2 Limes, Juiced (optional)

INSTRUCTIONS

Grill the corn on a grill pan, or just place it in a hot skillet to brown some of the kernels. Remove from pan, allow to cool slightly, then use a sharp knife to cut the kernels off the cob.

Combine all the dressing ingredients in a bowl and stir until combined.

Place the macaroni, corn, beans, olives, tomatoes, green onions, red onion, and cilantro (if using) in a large bowl. Pour 3/4 of the dressing over the top and gently toss until all the ingredients are coated. Add the final 1/4 of the dressing if you think it needs it. Cover and allow salad to chill for 2 hours.

Garnish with cilantro, lime wedge, and any other extra ingredients you have!

Aarti's Lemon Basil Chicken Salad

Lemon Basil Chicken Salad

INGREDIENTS

• 3 cups Cooked Chicken
• 2 whole Lemons, Juiced And Zested
• 3 Tablespoons Olive Oil
• 1/2 cup Mayonnaise
• Salt And Pepper, to taste
• 1 Tablespoon Prepared Pesto
• 1/2 cup Green Peas
• 12 whole Basil Leaves, Chiffonade (more To Taste)
• 1/4 cup Pine Nuts, Toasted
• Salt And Pepper, to taste

INSTRUCTIONS

Mix together lemon juice, olive oil, mayonnaise, salt & pepper, and pesto until creamy and smooth. Taste and adjust seasonings as you’d like.

Combine chicken, peas, basil, and pine nuts in a bowl and stir together. Pour on dressing to taste and toss to combine. Add 1 tablespoon lemon zest and squeeze in lemon juice. Add salt and pepper to taste.

Toss to combine and refrigerate for at least 1 hour before serving. Serve over lettuce with grapes on the side!