Yummy Southwestern Corn salad

2 cups red kidney beans, cooked and drained of all liquid ( you can sub with two cans, but make sure u rinse and drain the beans)

2 cups corn kernels ( defrosted from a bag or drained from a can)

If u do get fresh corn, cook the cob in its husk in the microwave for 4 minutes, cool, de-husk and using a knife slice off the kernels.

1 green bell pepper , cored, deseeded and chopped fine ( u can use any colour pepper)

1 medium red onion chopped

2 baby cucumbers chopped

1 plum tomato chopped

1 tsp cumin pdr

1/2 tsp dried oregano

5 sprigs cilantro chopped

Juice of 1 lime

Optional if you like heat- Chop one Serrano pepper and add to the salad

Salt to taste

Combine all the above ingredients for a lovely, fresh tasting salad.

Whole Grain Khichdi

1/3 cup basmati rice

1/3 cup red surin rice

1/3 cup brown basmati rice

1/3 cup pearl barley

1/4 cup quinoa

( pressure cook all these grains together with 1:2 ration of grain : water)

1 cup mixed sprouts

1 cup crunchy alfalfa sprouts

1 medium onion sliced

1 inch piece ginger grated

3 small cloves garlic chopped

3 Serrano peppers chopped

2 plum tomatoes diced

1 tbsp kasoori methi( optional)

1/2 tsp cumin seeds

5 whole cloves

5 green cardamom pics

1/2 stick of cinnamon

1 bay leaf

2 tbsp oil

1 tbsp ghee

1 pinch asafetida

Salt to taste around 1.5 tsp

1/2 tsp turmeric powder.

2 cups water

2 sprigs of Cilantro chopped to garnish

In a wide skillet heat the oil on medium high heat.

Once hot bring it to just medium heat.

Now add the cumin seeds, cloves, cardamom , cinnamon and bay leaf.

As soon as the cumin crackles add the sliced onions.

Sauté them in the oil and spices for around 2 mins.

Add the ginger, garlic, chilies and tomatoes.

Increase the heat to medium high.

Swirl this dry mix around for another 2 minutes.

Now season with the turmeric, asafetida and salt.

Put the mixed sprouts into this masala.

Mix well, add 1 cup of water and bring it to boil.

Once in a boil mode reduce flame to low, add the cooked grains.

Stir to combine, add the rest of the water, the 'kasoori methi'( if not add chopped mint).

Now add the alfalfa sprouts and the ghee.

Stir once more.

Heat covered for 5 mins.

Once heated turn off the heat.

Serve warm garnished with the cilantro with your favourite Indian spicy pickle.

Jalapeño Bhajji stuffed with cheese

5 large size jalapeños cut in half with stem ends intact as much as possible, deseeded

1 1/2 tbsp garbanzo bean flour

1 tbsp finely crumbled feta cheese

3 tbsp mixed cheddar cheeses grated

Salt to taste

1/2 tsp ajwain ( carom) seeds

1/2 tsp turmeric powder

1 tbsp oil to roast the stuffing

1 1/2 cup garbanzo bean flour for the batter

Water to thin out batter

Oil to deep fry

In a tiny skillet heat the 1 tbsp oil on medium heat.

Add the 1 tbsp flour and roast it well, mixing it into the oil to make a sort of crumble.

Once the crumble turns golden brown turn off the heat.

Quickly add 1 tbsp water to it and stir vigorously to make the crumble slightly moist but not thoroughly wet. It should still resemble a crumble.

Cool this on a plate for 5 minutes.

Now add all the cheeses.

With your hands knead it together such that if try to press it all together it will adhere.

Divide this mixture into 10 equal parts.

And stuff them into the chili halves, pushing it down to ensure they stay inside the peppers.

Now in a wide dish whisk together the 1 1/2 cup flour with enough water such that the batter resembles a thick pancake batter consistency.

To this add salt to taste, the turmeric and the carom.

Heat oil to deep fry in a frying pan on high. Then reduce to medium.

Check if the oil is ready by dropping a tiny drop of batter. If it puffs up and rises to the top your oil is ready.

Now carefully using the chili's stem end dredge it in the batter on both sides.

Then drop it into the hot oil.

Repeat with a second chili and deep fry both, turning them around once.

Once they turn golden brown, slightly puffed up and firm to touch when done so with the slotted spoon they are ready.

Remove and drain on paper towels...

Continue the process with the rest 8 of the chili halves.

Serve the Bhajji with ketchup or chutney of your choice.

Tricolored egg white stack

2 eggs, just the white with the yolk removed

1 tbsp instant oats

1 tbsp Panko crumbs or any toasted bread crumbs

2 tbsp milk

1 tbsp crumbled feta cheese

2 green chilies chopped ( avoid this is cooking for kids that don't like heat)

3 tbsp chopped baby spinach

2 mini orange sweet peppers sliced like rings or use 2 tbsp regular orange peppers chopped

1 tbsp melted butter

1 tsp oil

Salt to taste ( go easy since feta has enough salt)

In an iron skillet heat 1 tsp oil and sauté the peppers for 3 mins.

Remove and set aside. 

Turn off skillet.

In a small bowl beat together with a fork the egg whites, oats, milk, crumbs, cheese, chilies and a pinch of salt.

In the same skillet on medium flame heat the butter.

Now slowly add the egg mix and spread it around as thin as a crepe.

Cook on both sides evenly and use caution while turning it.

Take off the flame.

Put it flat on a plate.

Fill one side with the spinach.

Close it like a quesadilla and top it with the peppers.

Serve warm with sauce of your choice.

Thai Sticky Rice

1 cup jasmine rice that gets cooked with 2 cups water and fluffed.

1 can coconut milk

2 tbsp toasted dry coconut

3/4 cup brown sugar.

Make sure you make this dessert right after the rice gets cooked. That way the ingredients mix together better.

Mix all the ingredients in a deep bowl till combined.

Serve warm with slices of fresh mango or any fruit of your choice

Cream of Wheat Halwa

Cream of Wheat Halwa

1 cup cream of wheat

4 tbsp butter/ clarified butter

1/4 cup butterscotch chips

1 cup sugar

1/4 tsp cardamom powder or 5 cardamom pods peeled and the insides crushed in a mortar

1/3 cup raisins( any kind)

2 cups water

In a wide skillet heat the butter on medium flame.

Now pour the cream of wheat and roast it for 5 minutes, stirring it to coat well in the butter.

Now add the raisins and continue stirring it for 2 mins.

Add the sugar and coat the mixture again.

Once well mixed add the butterscotch and the cardamom.

Now slowly pour the water into the wheat and begin stirring it consistently to avoid lumps.

Keep stirring this and keep it from sticking to the bottom. You can add an additional tbsp of butter if needed.

Cook the cream of wheat till the whole mixture has absorbed the water and gets formed into a big clump that's creamy and doesn't stick too much to the bottom of the pan.

Serve nice and warm with a dollop of ice cream.

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Chicken Curry

1 large red onion chopped ( kept in the fridge for half an hour... This removes their pungency)

2 plum tomatoes blanched and chopped

1 inch piece ginger grated

3 cloves garlic smushed

2 tbsp garam masala

1 tsp cumin Pdr

1/2 tsp coriander Pdr

Olive oil

1/4 tsp cumin seeds

1 tsp turmeric

2 pinches sugar

Salt to taste

Chicken Broth

Cilantro

Optional  Fresh Cream

Chicken thighs boneless portions, around 6 pieces cut in halves into 12 portions and beaten flat with a mallet.

1) heat around 2 tbsp oil in a wide yet deep skillet on a medium flame.

2) add the cumin seeds and let them sizzle till they let out their smoky flavors .

3) now add the chopped onions slowly into the flavored oil.

4) stir to coat the oil well. At this point add the turmeric and sugar. These ingredients enhance taste and help speed up the caramelization process.

5) now cook the onions on a medium low flame for around 15 mins or until they turn slightly soft and golden brown. 

6)now to this add the ginger and the garlic together

7) sauté for 5 mins or until the flavors combine

8) time to add the spices. First comes the cumin, then coriander, finally the garam masala.

9) as this mixture sizzles add two tbsp chicken broth to help deglaze the pan.

10) now it's time for the chicken to join this flavor fest.

11) sauté the meat for 3 mins

12) add the tomatoes and make this into a wholesome mix.

13) add salt to taste

14) increase the flame to medium high, pour a cup of chicken broth.

15) once the curry bubbles, turn the flame low, cover and slow cook for around 30 minutes. After those 30 minutes a 1/4 cup of fresh cream can be added to enhance taste n colour. Adding cream to the curry makes it a korma style one.

16) ideally curry can also be slowcooked for over 90 mins to make it way tastier. But keep checking the liquid content and if its reduced, add more broth to give it that 'pasta sauce' consistency.

17) once the curry is ready, the chicken will be tender and full of flavor.

18) garnish with cilantro and take off the flame

19) serve warm with roti bread or steamed rice. 

An alternative way to add chicken into this dish would be to first heat 3 tbsp oil in a flat skillet on medium flame. Have chicken prepped to room temperature, patted dry with paper towels( this avoids splatter) and sear the chicken for 3 mins on each side. This process seals the juices of the meat. Then add the chicken as instructed in step # 10.