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 Veggie Stir-Fry

Veggie Stir-Fry

INGREDIENTS

• 1/2 cup Low Sodium Soy Sauce
• 2 Tablespoons Sherry (or Low-sodium Vegetable Broth)
• 2 Tablespoons Packed Brown Sugar
• 2 Tablespoons Cornstarch
• 2 Tablespoons Sriracha (more Or Less To Taste)
• 1 Tablespoon Minced Fresh Ginger
• 3 Tablespoons Peanut Oil
• 1 whole Yellow Onion, Cut Into Large Chunks
• 1 whole Red Bell Pepper, Seeded And Cut Into Large Chunks
• 1 whole Yellow Bell Pepper, Seeded And Cut Into Large Chunks
• 2 whole Garlic Cloves, Minced
• 2 whole Medium Zucchini, Cut Into Large Wedges
• 1 can (15-ounce) Baby Corn, Drained And Halved Crosswise
• 1 head Broccoli Cut Into Florets
• Cooked Noodles Or Rice, For Serving
• Sesame Seeds, For Serving

INSTRUCTIONS

In a bowl, mix together the soy sauce, sherry, brown sugar, cornstarch, sriracha, and ginger. Set aside.

Heat the oil in a large skillet over medium-high heat. Add the onion and peppers, and stir, cooking for 2 to 3 minutes. Add the garlic and cook for 30 seconds to 1 minute more, stirring continuously. Add the zucchini and stir it around, cooking it for 2 minutes more. Add the baby corn and broccoli and cook for a couple of minutes, then, while the veggies are still firm, pour in the sauce.

Stir the veggies in the sauce, cooking for 1 to 2 minutes more, or until the sauce is very thick. If it needs to be a little saucier, pour in 1/4 to 1/2 cup hot water and splash in a little more soy sauce. Serve over noodles or rice, with a sprinkling of sesame seeds.

Tips: Prep all the veggies and make the sauce up to 24 hours ahead of time. Keep in separate containers in the fridge.

Aarti's Roasted Vegetables

Roasted Vegetables

INGREDIENTS

• 1 bunch Asparagus, Ends Cut Off, Sliced Into 2-3 Inch Pieces
• 1 whole Red Onion, Peeled And Cut Into Large Chunks
• 1 whole Red Bell Pepper, Seeded And Cut Into Large Chunks
• 8 ounces, weight Mushrooms (any Kind), Quartered Or Halved Depending On Size
• 1 whole Medium-sized Eggplant, Cut Into Large Chunks
• 1/2 whole Butternut Squash, Peeled And Cut Into Large Chunks
• 3 cloves Garlic, Minced
• Salt And Pepper, to taste
• 1 teaspoon Montreal Steak Seasoning Or Any Other Seasonings Or Herbs
• 1/3 cup Olive Oil

INSTRUCTIONS

Preheat oven to 450 degrees.

Combine all the prepped veggies in a large bowl. Drizzle in the olive oil, then season with salt, pepper, and other seasonings of your choice. Toss to coat.

Arrange on two baking sheets, spreading the veggies out to give them room. Roast for 20 minutes, shaking the pans at least twice during that time. If needed, roast for an additional 5-10 minutes, until veggies are nicely roasted. 

Serve immediately or keep in the fridge for when you need them!

Aarti's Spicy Cauliflower Stir-Fry

Spicy Cauliflower Stir-Fry

INGREDIENTS

• 1 whole Head Cauliflower
• 2 teaspoons Vegetable Oil
• 2 cloves Garlic, Minced
• 2 Tablespoons Soy Sauce
• 1 whole Lime (or Sub A Splash Of Rice Wine Vinegar)
• 2 whole Green Onions, Sliced
• 1 Tablespoon Sriracha, Or Other Hot Sauce
• Lime Wedges For Serving

INSTRUCTIONS

Break up the cauliflower into large florets, then, using your hands, break into very small florets.

Heat a large, heavy skillet over medium-high to high heat. Add the oil, then the cauliflower and garlic. Stir the cauliflower around the pan, allowing it to get very brown in some areas. Cook for 3 minutes, then turn heat to low. Add soy sauce, squeeze in the juice of the lime, and add most of the sliced green onion, reserving the rest for serving. Stir and allow to cook for 1 minute, then squeeze the hot sauce over the cauliflower. Stir until the hot sauce has been incorporated. Add a little more hot sauce if you want a deeper color and flavor.

Serve hot in a bowl. Sprinkle extra sliced green onions on top, and serve with a lime wedge.

Aartis Broccoli-Cauliflower Casserole

PREP TIME:

10 Minutes

DIFFICULTY:

Easy

COOK TIME:

30 Minutes

SERVINGS:

8 Servings

INGREDIENTS

• 1 head (large) Broccoli
• 1 head Cauliflower
• 6 Tablespoons Butter
• 1/2 whole Medium Onion, Diced
• 2 cloves Garlic, Minced
• 1/4 cup Flour
• 2-1/2 cups Low Sodium Chicken Broth
• 4 ounces, weight Cream Cheese, Room Temperature
• 1/4 teaspoon Salt
• 1/2 teaspoon Black Pepper
• 1/4 teaspoon Seasoned Salt, More To Taste
• 1/4 teaspoon Paprika
• 1-1/2 cup Grated Monterey Jack Cheese, More To Taste
• 1 Tablespoon Butter
• 1/3 cup Seasoned Breadcrumbs

INSTRUCTIONS

Break the broccoli and cauliflower into small florets, cutting off the thick stalks as you go. Steam them for 3 to 4 minutes until the broccoli is bright green, then remove them from the heat. Set aside.

In a large skillet, melt the 6 tablespoons of butter and saute the onion and garlic until the onion starts to turn translucent, about 3-4 minutes. Sprinkle the flour over the top, whisk to combine, and cook for another 45 seconds. Pour in broth, whisking constantly, then cook until the sauce thickens. Reduce the heat to low and add the softened cream cheese, salt, pepper, seasoned salt, and paprika. Stir to combine until the sauce is nice and smooth. Taste and adjust seasonings, making sure it's nice and flavorful! Keep warm.

In a small bowl, stir together the breadcrumbs and melted butter. Set aside.

Layer half the broccoli and cauliflower in a small casserole dish. Pour on half the cream sauce, then sprinkle on half the cheese. Sprinkle a little paprika on the cheese, then repeat with another layer of broccoli, sauce, and cheese. 

End with a sprinkling of breadcrumbs. Bake in a 375 degree oven for 25-30 minutes, until cheese is melted and bubbly and 

the breadcrumbs are golden brown. Serve warm.-- 

Aarti's Butternut Squash and Kale

Butternut Squash and Kale

INGREDIENTS

• 1/2 whole Butternut Squash; Peeled, Seeded And Cubed
• 2 Tablespoons Butter
• 1 Tablespoon Olive Oil
• 1/2 teaspoon Kosher Salt
• Black Pepper To Taste
• 1/4 teaspoon Chili Powder (more To Taste)
• 1 bunch Kale, Leaves Torn, Stalks Discarded

INSTRUCTIONS

Heat 1 tablespoon butter and olive oil in a large skillet over high heat. Add squash and sprinkle with salt, pepper, and chili powder. Cook for several minutes, turning gently with a spatula, until squash is deep golden brown and tender (but not falling apart.) Remove to a plate and set aside.

In the same skillet, melt 1 tablespoon of butter over medium-high heat and add in the kale. Toss it around with tongs and cook it for 3 to 4 minutes. Add in the cooked squash and gently toss together.

Serve as a side dish with chicken or beef, as a main veggie dish, or as a filling for quesadillas or sandwiches.