Spiced Cauliflower Tadka Purée is a simple recipe that can be used as a complement to any entrée. My family gets tired of rice and potatoes because they tend to be heavy and starchy. Substituting Cauliflower Tadka Purée is a healthy replacement any night of the week.

Cauliflower Tadka Puree

Cauliflower Tadka Purée is a delicious vegetarian cauliflower recipe that is flavored with roasted Indian spices commonly used in a tadka preparation.

Cauliflower is a very popular vegetable in Indian cuisine. It can be the main ingredient or be added for its flavor and texture in a more complex recipe. It is also found in many rice dishes like Chicken Biryani and Uppuma.

This recipe incorporates familiar Indian spices and flavorful garlic and shallots with the purity of steamed cauliflower for a delicious side dish. It is puréed to make it a simple comfort food that highlights the entrée with which it is served.

Cauliflower Tadka Purée with Chicken

Cauliflower Tadka Purée with Spiced Chicken

 

This recipe can be served with Crab Cutlets, Stuffed Chicken Breasts, Roast Spiced Chicken, Balti Chicken Curry, Roasted Stuffed Eggplant and many other recipes on KachisKitchen.com.

While I was planning my Mung Beans and Red Potatoes recipe last week, I knew I needed to share my recipe for Mung Dal. This simple, vegetarian recipe is very easy to make. My husband calls it comfort food because dal was served every day while he was growing up in India.

Dal is a thick savory dish that is made from, you guessed it, dal which is any bean or lentil that has had its skin removed and is split in half. The word is attached to the specific name of the bean or lentil it describes. The advantage of dal recipes is that the cooking time is reduced. For example, whole mung beans boil in approximately 30 minutes while mung dal boils in about 20 minutes. Since the skins are removed the color of the resulting dish matches the color of the bean inside.

Mung Dal

Mung Dal

My Mung Dal recipe is very easy to make. After the dal is boiled, it is added to a masala paste that is made from cooked onion, tomatoes, garlic and ginger and a special blend of spices. Once the tomatoes break down and lose their shape, the dal is added and flavors blend together. Mung dal does not lose its shape like other varieties of beans do. So, make this dish a bit creamier, I smash some of the dal with the side of a knife before mixing it into the masala paste.

Mung Dal can be served with plain rice and chapati in the true South Indian vegetarian tradition or it can be served as a side dish with other favorite recipes.

I have decided to share my Mung Beans and Red Potatoes recipe to continue my series on cholesterol lowering recipes. Mung beans are excellent choice for creating nutritionally healthy dishes as they are:

  • high in fiber, protein and vitamins
  • low in fat and calories
  • quick to cook
  • taste delicious
  • very inexpensive

I could provide more details on these tasty gems but I will direct you to another page for more information on this superfood to save time.

Mung beans bring a mild flavor to any recipe; they taste a bit like potatoes. Unlike some lentils, they retain their shape with a delicate bite when cooked and do not turn mushy. Mushy lentils are fine in dal recipes but when they are used in a recipe where they need to retain their shape, mung beans are a great pick. In addition, mung beans do not need to be soaked overnight or cooked for an extensive amount of time. After they begin to boil, a mere half hour is all that is required to bring them to tasty tenderness.

These beans compliment other ingredients in recipes. They can be added to potatoes, carrots, tomatoes, onions, etc. and produce a beautiful colorful dish. They can be used in hot dishes as well as cold ones.

Mung beans can be used in several different ways. They can be used whole as I have done in my Mung Beans and Red Potatoes recipe. They can also have their skins removed and the inner bean split. This is called mung dal. I will share this delicious recipe next week. The third use is sprouting them. Check out this tasty Spicy Sprout Salad recipe.

Mung Beans and Red Potatoes

Mung Beans and Red Potatoes

In my Mung Beans and Red Potatoes recipe, I start by boiling the beans and red potatoes. Next I create the masala that brings the dish together. Like many Indian recipes, I fry the onions, garlic and ginger in a tasty spice blend. As the onions become tender, they absorb the flavors of the spices so they can envelop the cooked beans and potatoes. With three simple steps, the dish is ready to serve. One thing you will like about this recipe is that it only requires one pan. No need to use several pans and wash extra pots when this is finished!

Mung Beans and Red Potatoes can be served as a main dish in a vegetarian meal along with other vegetables, rice and chapatis. It can be a side dish for lunch or dinner. My husband likes to roll a generous scoop of Mung Beans and Red Potatoes and roll it in a chapati to take to work for lunch. This can be served hot or cold.

Since receiving the results of my latest annual checkup, I have decided to adopt a healthier diet by incorporating more lentils into my cooking. Nothing is wrong, just a slightly elevated cholesterol level that can be treated by modifying my diet. Before the holidays start I will publish more recipes with lentils and dark green leafy vegetables that can help lower cholesterol and offset any holiday indulging.

To start my healthy Indian fusion series, I am sharing a very simple but flavorful green lentil recipe that I make from time to time. It can be made in just one pan using only a few spices. Without a complicated masala to mix and with minimal chopping, it can be prepared in a very short period of time.

Green or brown lentils are very tasty. They have a mild, meaty flavor and a delicate texture. They also retain their shape when cooked so they look good attractive in any dish. Even though they are high in carbohydrates, they are high in fiber, protein and many other nutrients.

simple green lentils recipe

Simple Green Lentils, a one pot recipe, is easy to make and delicious with gentle Indian spices.

This Simple Green Lentils recipe is so easy to prepare. First the green lentils and carrots are boiled. Next the onion, garlic and spices are fried in a small amount of olive oil. In the last step, the lentils and carrots are folded into the spiced onions and everything is cooked together to allow the flavors to blend. The dish can be garnished with a bit of freshly chopped cilantro or parsley. Everything is cooked in the same pot so there is less dishwashing and cleanup afterward. Easy!

This recipe can be served hot or cold, as a side dish or as an entrée. I like to have left overs so I can send them with my husband to work the next day.

I just returned from a wonderful week in and around London where my husband and I attended the Whisky Show. The show was as amazing and educational as ever with new exhibitors and offerings to sample. The weather was perfect (except for a few rainy hours) so we spent as much time outdoors as possible.

After a few days of walking over 10 miles each, I started thinking about all of the savory pies that are served in the pubs. From steak pies to fish pies, they all sounded hearty and satisfying after a long day. Yum.

Now that I’m back home, I’m still thinking about these pies. Since I wanted to make a vegetarian pie, I decided to create a potato tart that incorporates the spices and flavors of the Malabar Coast. By making it a tart, I only had to put a crust on the bottom which makes it less heavy and intense.

Malabar Potato Tart

Malabar Potato Tarts incorporate the spices of Western India into a simple but elegant, savory potato tart with a lightly seasoned crust.

When I made my first pie crust many years ago, I had to mix the flour and butter by hand. I remember the agony of cutting them together. Now, with a food processor, the entire process took just one minute! I was stunned at how easy it was. Instead of dreading the process of making my own pie crusts, I find it to be a piece of cake!

Once the crust has chilled and has been placed in the tart pan, I am ready to make the Malabar Potato Tart. I blanch the potatoes to shorten the cooking time and fry the onions with Indian spices until they are golden brown. I make alternating layers of potato and onion, and top the tart with egg wash so it browns nicely.

After baking the tart, I let it rest before removing it from the pan. When I serve each slice, I top it with a generous dollop of thick Greek yogurt.

Malabar Potato Tart Slice

This flavor of this slice of Malabar Potato Tart is truly delicious with a dollop of Greek yogurt on top.

The Malabar Potato Tart can be served as a main entrée or as a side dish. It can be served warm or cold. Be sure to save a piece for yourself because everyone will ask for seconds!

I make crab cutlets at home all the time because they are so delicious and easy to make. My family loves crab so I keep a jar of lump crab in my refrigerator at all times. It is a perfect standby meal since it keeps for many months.

This week I made crab cutlets that are infused with Indian spices to make a change from my usual Maryland style recipe. I temper a blend of Indian spices in hot oil along with minced shallots, garlic and green chile. This brings out their flavor and eliminates the raw spice flavor from the cutlets.

Crab Cutlets

Crab Cutlets are easy to make and can be served any meal. My recipe incorporates tempered Indian spices into this recipe. Serve with Sweet Chile Aioli.

The crab is mixed together with the tempered shallot-spice mix, egg, bread crumbs, cilantro and lime juice. After dividing the mixture into portions, I form the individual cutlets. They are browned on both sides in a hot skillet before being served.

I form my crab cutlets to serve 6 people. You can make them larger or smaller according to your preferences. They can be made into bite-sized cutlets that would be perfect for serving as an appetizer or at a party. Including crab on a party menu makes guests feel that they are important and this event is special.

Since crab cakes or cutlets are always served with a dipping sauce, I thought I would combine sweet and heat in this sauce. To make Sweet Chile Aioli, I use local honey that blends smoothly with the mayonnaise and mix in a generous amount of red Madras chile powder. I don’t use so much that your mouth is inflamed, but just enough that you notice a bit of heat with the sweet. The red color of the aioli complements the light color of the cutlets.

One of the favorite items in Indian cuisine is the cutlet. There are many different varieties, from those with meat like fish or chicken, to vegetarian options including beets or mixed vegetables. All of the recipes I have made or sampled use finely chopped and fully cooked ingredients that are formed into small patties before they are deep fried. With my Zucchini Cutlets recipe, I am changing the game.

Zucchini Cutlets with Chile Aioli

Zucchini Cutlets are easy to make and can be served at any meal. My recipe incorporates spices and a favorite vegetable into the popular Indian recipe.

Since summer vegetables are still available in plenty, I decided to make Zucchini Cutlets that feature the raw squash which would leave them crispy and flavorful after they are cooked. Instead of chopping them finely in a food processor, I grate them into large strings.

To make the Zucchini Cutlets, I mash a boiled potato and beat an egg to form the binding component. To this I add a cooked onion, ginger and garlic mixture. The flavor of these raw ingredients would overpower the delicate flavor of the zucchini. Just a quick fry in a bit of olive oil tames their flavors to complement the squash.

I form the cutlets using a generous spoonful of the mixture and shaping them into balls, flattening them so they are about a half-inch thick and rolling them in unseasoned bread crumbs. Cream of wheat can also be used to give the cutlets a delicate crust. In India, rava, finely ground wheat just like cream of wheat or semolina, is used to coat patties. It is the main ingredient in Dosas, Uppuma, Kesari and many other sweet or savory recipes. Once the cutlets are formed, they are pan fried in canola for about 5 minutes on each side.

Zucchini Cutlets are best served with Chile Aioli. It is a simple recipe that provides a tiny bit of heat with the tang of lime.

These Zucchini Cutlets can be served as party appetizers by forming small cutlets. Making large cutlets can be served as entrées.

Other cutlet recipes from Kachi’s Kitchen include:

Quinoa Cutlets

Salmon Cutlets

Yam Cutlets

Enjoy!

As the summer heat continues to drag into September, I wanted to take advantage of the abundant fresh summer vegetables and combine them with Indian basmati rice to create a cool Summer Rice Salad. It is hearty enough to be an entrée but is healthy enough that I would not feel guilty about having seconds. This salad is absolutely loaded with fresh vegetables. I selected carrots, cucumbers, tomatoes and spinach to give the recipe a lot of color and textures.

Summer Rice Salad

This easy to make Summer Rice Salad combines healthy vegetables and fragrant basmati rice with a light dressing. Delicious for any meal.

This recipe is very easy to make. First, the rice is cooked with a few whole Indian spices to add flavor to the rice. Next, I cook the onion in spiced oil just until it turns translucent and loses the overpowering raw onion flavor. When the rice and onion have cooled I simply combine them together with the chopped vegetables. The Summer Rice Salad is simply dressed in a cumin flavored vinaigrette just before it is served.

The best part about my Summer Rice Salad recipe is its flexibility. Additional vegetables can be added or different ones substituted to suit your preferences. To make this recipe even easier and quicker, use leftover rice from another dish. It won’t have the flavor of the spiced rice but it will save you quite a bit of time.

One of the most delicious dishes in Indian cuisine is biryani. It originated in Persia and was brought to India when the Mughals invaded India in the sixteenth century.  It is popular because it is a complete, delicious meal in one dish that includes rice, meat and vegetables.

Everyone loves the sophisticated flavors of the spices, the mouthwatering aroma and the delicate texture of the rice and main ingredients which can be lamb, chicken, seafood or vegetable. In India, each state and each household makes it slightly differently by varying the meat, vegetables and spices. With so many ways to make it, I can never get tired of it.

Seafood Biryani

Delicious layered Seafood Biryani prepared in an authentic Indian recipe features marinated shrimp, scallops and calamari baked in layers of basmati rice.

My Seafood Biryani recipe is a traditional layered biryani in which alternating layers of rice and seafood are placed in the pot before it is baked. Since this takes a little more time, some recipes skip this step, like I did in my Chicken Biryani recipe. My husband believes that layered biryani tastes better. I think it is better because the appearance is more pleasing, therefore it must taste better.

In my recipe for Seafood Biryani, I use a combination of bay scallops, shrimp and squid. Any combination of seafood will be delicious. A firm fish like swordfish or halibut, mussels, clams, lobster or any of your favorites will be tasty. The seafood is marinated in a blend of Indian spices for a short period of time so the flavors can be absorbed. It is then cooked in a specially seasoned oil.

After the basmati rice is boiled, the biryani is assembled. Alternating layers of rice and seafood are placed in an oven-safe pot. Between each layer, a few grains of rice that have been dipped in food coloring and a bit of saffron milk are drizzled on top.

When the layers are completed, spiced caramelized onions and whole cashews are placed on top. Baking the Seafood Biryani for 15 minutes allows the flavors to blend. When the biryani comes out of the oven, let it rest for a few minutes before serving. Place a generous scoop of biryani on each plate, making sure to include each layer. This dish is best served with Onion Raita.

The seafood is tender and full of flavor. Each rice grain is different in color, from white to orange or red. The caramelized onions add a little sweetness, the saffron infuses a complex taste of mystery and the cashews bring a bit of sophistication to this delicious recipe. I hope you enjoy it as much as my family does!

 

Additional recipes from Kachi’s Kitchen for biryani:

Sweet Corn Biryani (2015) incorporates fresh Iowa grown sweet corn sent to me by friends. Perfect for summer dining.

Dum Pukht Chicken Biryani (2012) traditional and most delicious biryani cooked to perfection inside a sealed pot. Perfect for a dinner party.

Langoustine Biryani (2012) is a simplified biryani recipe that uses a packaged spice mix imported from Kerala.

Chicken Biryani (2010) traditional recipe for biryani.

With summer temperatures hovering at 100 degrees, I am preparing simple meals that can be prepared quickly without heating up the kitchen. I have modified the standard Vegetable Rice recipe to incorporate popular summer vegetables. I include zucchini and carrots that can be found in abundance in many back yards or at farmers’ markets in my Summer Spiced Rice.

Summer Spiced Rice

Summer Spiced Rice is an easy to make, delicious and healthy vegetarian recipe that uses fresh summer vegetables and Indian spices to flavor the rice.

This versatile recipe for Summer Spiced Rice can be served as the main course for lunch or as a side with dinner. I like it with grilled salmon and grilled chicken since their flavors are light.

Summer Spiced Rice can be prepared in about 20 minutes. While the basmati rice cooks with whole Indian spices, the vegetables are cooked and spiced in another pan. I grate the zucchini and carrot, and slice the onion thinly to reduce the time needed to cook them. I add a cup of cooked chickpeas to the pot provide protein and create a balanced meal. While the vegetables cook, cumin, coriander and garam masala are added for a light Indian flavor. One thinly sliced green chile adds a tiny amount of heat to the finished dish.

Summer Spiced Rice with Salmon

Summer Spiced Rice with Salmon

Just before I serve Summer Spiced Rice, I top it with a thinly sliced green onion for contrasting flavor and texture. The zucchini and carrot provide a light crunch against the smooth rice and chickpeas. This dish is it not heavily spiced so it pairs well with any menu.