Indian Favorites
Chef: Poornima Omkant Noubad
Chana Saag Tikka Masala
Chickpeas and spinach in a creamy, spiced sauce
Serves: 2
Prep time: 10 min
Cook time: 10 min
Ingredients
Chickpeas – 1 can (8 oz), drained
Oil – 1 tbsp
Cumin seeds – 1 tsp
Onion, chopped – ½ cup
Garlic, grated – 2 cloves
Ginger, grated – ½ inch
Tomato purée – ¼ cup
Fresh spinach – 1 to 1½ cups, chopped
Coconut cream – 3 to 4 tbsp
Choley masala – 2 tsp
Red chili powder – ¼ tsp (optional)
Garam masala – ¼ tsp
Dried fenugreek leaves (Kasuri methi) – 1 tsp
Brown sugar – ½ tsp (optional)
Salt – to taste and Fresh coriander leaves – for garnish
Instructions
Heat oil in a pan over medium‑high heat. Add cumin seeds, onions, garlic, ginger, and ½ teaspoon salt.
Sauté for 2–3 minutes until the onions turn golden brown.
Add the tomato purée and cook for 1–2 minutes until the raw smell disappears.
Stir in chole masala, red chili powder, garam masala, and brown sugar. Mix well. Add a splash of water if needed to adjust the consistency.
Add the chickpeas and coconut cream. Cook for 2–3 minutes to let the flavors blend.
Add the chopped spinach and cook for another 2 minutes until it wilts into the gravy.
Crush the dried fenugreek leaves between your palms and stir them in.
Garnish with fresh coriander leaves and serve warm.
Pineapple Kesari (Dessert)
A warm semolina dessert with pineapple and aromatic spices
Serves: 4-5
Prep time: 10 min
Cook time: 10-15 min
Ingredients
Semolina (sooji) – 1 cup
Pineapple crushed – ½ cup (canned)or fresh
Sugar – 1 cup
Hot water – 3 cups
Coconut oil – ¼ cup
Salt – a pinch
Cashew nuts – ¼ cup (optional)
Almonds, sliced – ¼ cup (optional)
Raisins – ¼ cup (optional)
Saffron strands – a few, soaked in warm water
Yellow food color – 2 drops(optional)
Cardamom powder – ¼ tsp
Instructions
Heat half of the Coconut oil in a pan over medium heat. Add the cashew, raisins and almonds, roasting them until light golden.
In the same pan, add the semolina and roast on medium heat for a couple of minutes until aromatic and lightly golden.
Carefully pour in the hot water on low heat—it may splutter, so be cautious. Add a pinch of salt. Mix well and cook on medium heat until the water is absorbed and the mixture thickens.
Cover and cook for 2–3 minutes on low to medium heat. Once the semolina is cooked, add the sugar and mix well.
Add the pineapple (no need to squeeze them). Stir to combine.
Add the saffron, food color, and cardamom powder. Mix until everything is well incorporated.
Cook until the Kesari thickens to your desired consistency. Turn off the heat and top with a little extra coconut butter/oil.
Garnish with the roasted nuts and enjoy warm or room temperature.
Lemon Rice Pilaf with Green Peas (Rice Cooker Method)
A fragrant basmati dish made in the rice cooker
Serves: 2-3
Prep time: 5 min
Cook time: 15-18 min
Ingredients
Basmati rice – 1 cup, rinsed and drained
Oil – 1 tbsp
Cumin seeds – 1 tsp
Bay leaf – 1
Cinnamon stick – 1 small piece
Green peas – ½ cup (frozen)
Lemon juice – 2 tbsp
Salt – to taste
Water – 1½ cups
Fresh coriander – for garnish
Instructions
Rinse the basmati rice until the water runs clear. Drain well and add it to the rice cooker bowl.
Sauté the aromatics: In a small pan, heat oil over medium heat. Add cumin seeds, bay leaf, and cinnamon. Let them sizzle for a few seconds.
Add the green peas and turmeric(optional)sauté for 1 minute to coat them in the spices.
Pour this aromatic mixture into the rice cooker over the drained rice.
Add salt, lemon juice, and the required amount of water for cooking. Mix gently.
Close the lid and cook on the regular rice setting.
Once done, let it rest for 5 minutes. Fluff with a fork and garnish with fresh coriander.
Stovetop Instructions
Heat oil in a pot over medium heat. Add cumin seeds, bay leaf, and cinnamon; let them sizzle.
Add green peas and turmeric. Sauté for 1 minute.
Add the rinsed, drained rice and gently roast for 1–2 minutes.
Add 2 cups of water and salt and lemon juice. Mix once gently.
Bring to a boil, then reduce to low heat. Cover and cook for 12–15 minutes until the rice is fluffy and the water is absorbed.
Turn off the heat and let it rest covered for 5 minutes. fluff with a fork and garnish with coriander.
Vegan Mango Lassi
A refreshing mango yogurt smoothie with cardamom or saffron
Serves: 2
Prep time: 10 min
Ingredients
Ripe mango or mango pulp – 1 cup
Coconut milk – ¾ cup
Lemon juice – 2 tsp
Cardamom powder – a pinch
Saffron strands – a few, soaked in warm water(optional)
Maple syrup or sugar – 1–2 tsp (based on mango sweetness)
1 cup Ice cubes and some chilled water
Instructions
Add mango, coconut milk, lemon juice, cardamom, and sweetener (if using) to a blender.
Blend until smooth and creamy.
Adjust thickness by adding more coconut milk if needed.
Serve chilled. Add ice cubes if you like it extra cold and refreshing.
Kosambari (Moong Dal Carrot cucumber Salad)
A South Indian moong dal salad with carrot and cucumber
Serves: 2-3
Prep time: 15-20 min (excluding daal soaking time)
Ingredients
Yellow Moong daal, soaked – ¼ cup
Carrot, grated – 1 cup
Cucumber, finely chopped – ½ cup
Fresh or frozen coconut, grated – 2–3 tbsp
Green grapes, halved – ¼ cup or Pomegranate seeds – ¼ cup
Green chili, finely chopped – 1 (optional)
Fresh coriander, chopped – 1 tbsp
Lemon juice – 1–2 tsp
Salt – to taste
For Tempering
Oil – 1 tsp
Mustard seeds – ½ tsp
Cumin seeds – ½ tsp
Curry leaves – few
Hing (asafetida) – a pinch
Instructions
Soak the dal: Rinse the moong dal and soak it for 1 hour until slightly soft but still crunchy. Drain completely.
In a bowl, combine the soaked moong dal, grated carrot, chopped cucumber, fresh coconut, grapes or pomegranate, coriander, lemon juice, and salt.
Heat oil in a small pan. Add mustard seeds and let them splutter. Add cumin seeds, curry leaves, green chili, and Hing(asafetida). Sauté for a few seconds.
Pour the tempering over the salad and mix gently.
Serve: Enjoy fresh as a light, nourishing side dish.