Butternut Squash Lasagna Pie

 Ingredients:

For the pie:

1/2 cup olive oil, plus more for greasing the pan 

8 garlic cloves, roughly chopped 

2 tablespoons tomato paste 

1 tablespoon cumin seeds, roughly crushed in mortar and pestle 

1 tablespoon coriander seeds, roughly crushed in a mortar and pestle 

2 teaspoons Aleppo chilli flakes 

1 (12 ounce - 340 gm)  jar red peppers, drained 

1 teaspoon light brown sugar 

Fine sea salt and black pepper 

1 small butternut squash (about 1 3/4 pounds - 800 gm approx) peeled, halved, deseeded and cut into 1/8 inch thick slices 

8 oz dried lasagna noodles, each roughly broken into 3-4 pieces 

7 oz baby spinach (10 lightly packed cups) 

1 packed cup basil leaves, torn in halves 

1 cup crumbled Greek feta 

Heaping 1/2 cup finely grated Parmesan 

For the Bechamel

3 tablespoons unsalted butter 

1/3 cup all-purpose flour 

1 1/2 cups whole milk, plus more if needed

2 garlic cloves, minced

Fine sea salt 

1/4 cup finely grated Parmesan

Preparation:

Make the pie: Heat the oven to 400 degrees (204.4 C). Grease a 9 inch springform cake pan, then line it with a piece of parchment paper large enough to cover the base and hang over the sides by a couple of inches. Set aside. 

Add the oil to a small frying pan and heat over medium-high. once it's hot, add the garlic and cook for about 1 minute, stirring until fragrant but not browned. add the tomato paste, cumin, coriander and chilli flakes and cook for 1 minute more, stirring often until deeply red. Set aside to cool slightly, then add to a small food processor with the red peppers, sugar, 1/2 tsp salt and a good grind of pepper. Blitz until smooth. 

Empty the mixture into a very large bowl and add the squash, lasagna sheets, spinach, basil, feta, Parmesan, 1 1/4 tsp salt and a good grind of pepper. Use your hands to make sure everything is nicely coated. Transfer this mixture to your lined cake pan, adding a third at a time, and pressing lightly to ensure everything is even and compact. Using heavy duty aluminium foil, wrap the cake pan all around until tightly sealed, place on a baking sheet and bake for 1 hour. 

Towards the last 15 minutes of baking time, make the bechamel. Melt the butter in a medium saucepan over medium-high heat. Whisk in the flour and cook, whisking steadily for 2-3 minutes, or until it starts to smell like popcorn. Slowly pour in the milk 1/2 cup at a time, whisking with each addition until fully incorporated. Turn the heat down to medium then add the garlic and 1/4 tsp salt. Use a spatula to stir and cook for 2 minutes, stirring to ensure the bottom doesn't scorch, until nice and smooth. Off the heat, stir in the Parmesan. If the pie isn't done, cover the top with a piece of parchment paper to prevent a skin from forming. The bechamel is easier to handle when warm; if needed, re-heat gently with a splash of milk to loosen. 

After the pie has cooked for 1 hour, remove it from the oven and carefully unwrap the top foil and paper, crinkling it down and around the sides of the pan to expose the top. Spoon the bechamel on top, using a spatula to distribute it evenly over the surface. (Take care not to mix it with the base, you want the bechamel to remain white.)

Turn the over temperature up to 450 degrees F (232.2 C), place the cake pan back on its baking sheet, and bake for another 15-20 minutes, till nicely browned on top. Set aside to cool for at least 15 minutes. 

Carefully release the pie from the springform pan, loosening the outer ring then using the parchment to help lift it onto a serving plate or board. Serve warm or at room temperature. 

Stuffed bell peppers

 Mediterranean stuffed peppers 

Ingredients:

1 large red and 1 large yellow bell pepper, halved and de-seeded - leave the stalks on

(Add 1 green bell pepper to add color, also halved and deseeded

All measurements below based on 2 peppers - increase proportionately depending on number of peppers)

85 gm couscous  

25 gm pine nuts roasted

Handful black olives, roughly chopped

50 gm feta cheese, crumbled

50 gm semi-dried tomatoes, chipped, or handful cherry tomatoes, quartered

2 tbsp shredded basil

(Alternate suggestions for stuffing - corn, rice, quinoa, potatoes) 

Method: 

Heat oven to 200C/180C fan, Gas mark 6. 

Pop the peppers on a plate and microwave on Medium for 5 minutes till almost soft. Place on baking tray, cut side up. 

Meanwhile, place the couscous in a bowl and cover with 125 ml boiling water (suggestion from another recipe, use boiling vegetable stock for extra flavour). Stir, cover the bowl and leave to stand for ten minutes. Stir the couscous with a fork to break it up, then mix in the pine nuts, olives, tomatoes, feta and basil. Pile the couscous stuffing into the pepper halves and bake for ten minutes.

Serve hot. 

Palak Corn

 Palak Corn

Prep time - 20 min 

Cook time - 25 min 

Ingredients:

1 bunch spinach (palak) - approx 2 - 2.5 cups spinach puree or 250 gm spinach 

4-5 cups water for boiling water and blanching spinach

2-3 cups ice cold water or chilled water - for adding the blanched spinach leaves 

2 cups sweet corn kernels or 2 medium corn cobs or green peas

1 tsp cumin seeds

1 pinch turmeric powder

1/4 tsp red chilli powder or cayenne pepper

1 pinch asafoetida (hing) - optional 

1/4- 1/2 tsp garam masala 

1/2 tsp crushed dry fenugreek leaves (kasuri methi) - crushed

1/4 cup light cream or cooking cream - whisked until smooth - optional 

1 cup water 

2-3 tbsp butter or oil or ghee 

For Masala paste 

1/3 cup chopped onion or 1 medium sized 

1/2 cup chopped tomatoes or 1 medium sized 

1 inch ginger - roughly chopped 

3-4 garlic cloves - small - medium sized, chopped 

1-2 green chillies - chopped 

2 tbsp chopped cashews / almonds 

1/2 tbsp melon seeds (magaz) - you can also use watermelon seeds

For garnish

1/2 - 1 inch ginger - julienne 

Instructions:

Preparing masala paste:

In a small grinder or blender, add all the ingredients listed under masala paste above.

Grind or blend to a smooth paste. Add very little water if required while grinding.

Keep this masala paste aside. 

Blanching and making spinach puree

1. Rinse the spinach very well in water. Boil water with 1/2 tsp salt. let water come to a boil, then switch off the flame and immediately add the spinach leaves to hot water. 

2. Immerse the spinach leaves for 2-3 minutes in the hot water. 

3. Drain the water and quickly pour ice water over the spinach or immerse in ice cold or cold water. Keep for 2-3 minutes. 

4. Drain the ice cold water or remove the blanched spinach leaves with the help of pasta tongs, and place in a blender. 

5. Blend to a semi-fine or smooth spinach puree, adding very little water if needed. Set aside. 

Making Corn Palak 

1. First steam or boil the corn kernels in a pan or steamer, or stovetop pressure cooker or Instant Pot. You can also used canned corn kernels, which don't need to be boiled - drain the salt water and wash. 

2. If using boiled corn kernels, drain all the water. Let them cool completely. For cooked corn cobs, carefully remove the corn kernels with a knife. 

3. Heat oil or butter or ghee in a thick bottomed pan. Fry the cumin seeds first till they crackle, become aromatic and are browned. 

4. Now add the ground masala paste and mix very well. 

5. Add the turmeric powder, red chilli powder, asafoetida and garam masala powder. 

6. Keep on stirring and sauteing the masala till the oil starts to leave the sides of the paste, and the color of the masala has changed. When the paste has thickened and become glossy, add the spinach puree. Mix well. 

7. Add water to desireed consistency, and season with salt as required. Simmer the curry for 6-7 minutes on low heat. Add the boiled corn kernels and simmer for 1 - 2 mintes more. If using canned corn, add the corn earlier and let it simmer with the spinach puree. 

8. Whip or beat cream till smooth. Add the cream to the palak corn, add kasuri methi leaves. Stir and cook for further 1/2 to 1 minute. 

9. Garnish with ginger julienne and serve hot with naan, roti, paratha, jeera rice or steamed rice. 

Notes:

• In place of cashews, you can add almonds or use 2 tbsp of almond meal or almond powder. 
• You can also use baby spinach instead of regular spinach. For frozen spinach, thaw and squeeze all water from the leaves. Then blend adding little water if needed to get about 2- 2 1/2 cups of puree. 
• Discard the spinach stems if they are fibrous or dense. If tender and soft, they can be used. 
• Skip melon seeds if you don't have them. 
• Cream and kasuri methi leaves are optional. 
• To make a more spice curry, you can increase the number of green chillies. 
• The consistency of the gravy can be thick or medium - add water according to the consistency desired.
• You can used peas instead of corn to make palak peas curry. 

Methi alu

 Simple comfort food - one of my favourites

Recipe from Ammi

Ingredients

Methi leaves - cleaned (Note - do NOT wash, wipe with slightly damp cloth only if needed)

Potato - boiled/steamed

Jeera seeds whole

Red chilli powder

Salt to taste  

ghee/oil 

Garam masala (optional) 

Method: 

Clean the methi leaves well, wiping with damp cloth only if necessary. Do not wash, or the methi will turn bitter. 

Saute/chonko the methi leaves in oil. Put aside.

Boil one potato lightly leaving it still firm (one whistle in pressure cooker). Can be steamed instead.

Peel and cut potato into small cubes. 

Heat oil in a kadhai. Add whole jeera seeds, red chilli powder, when seeds crackle and turn golden brown, add the potato cubes and saute till edges are golden brown. 

Add the sauteed methi leaves, mix in well and cook till well done, 4-5 min. Can add 2-3 tsp water and cook on low heat covered to make sure potatoes are well cooked.

Put off flame, sprinkle 1/2 tsp garam masala (optional). 

Serve hot.   

Lauki/Ghiya Chana Daal

Ghiya Chana Dal - tried this a few days ago - nice simple recipe - and tasty!



Ingredients:

1/4 cup chana dal
1.5 - 2 cups chopped ghiya/lauki
1 medium onion, finely chopped
2 medium tomatoes, finely chopped
1 green chilli, chopped
1/2 inch ginger, finely chopped or grated
1/2 - 3/4 tsp cumin seeds
1/4 tsp turmeric powder
1/4 tsp red chilli powder
1/2 tsp regular garam masala powder
1 pinch asafoetida/heeng - oprional
1.5 - 2 tbsp ghee or oil
salt to taste
chopped coriander leaves for garnish

Method:

1. Rinse and  soak 1/4 cup chana dal (Bengal gram or split chick pea) for at least 45 minutes to 1 hour. Drain the chana dal and keep aside.

2. Heat 1.5 - 2 tbsp oil or ghee in a pressure cooker. Crackle 1/2 to 3/4 tsp cumin seeds.

3. Add the finely chopped onions (1 medium sized onion) and saute till they become translucent.

4. Add 1/2 inch ginger, finely chopped.  Add 1 green chilli, finely chopped. Saute for 10-15 seconds.

5. Add finely chopped tomatoes (2 medium sized tomatoes).

6. Add dry spice powders - 1/4 tsp turmeric, 1/4 tsp red chilli powder, 1/2 tsp garam masala and a pinch of asafoetida (Heeng). Saute till the tomatoes soften, and oil starts releasing from the onion-tomato masala. 

7. Now add 1/4 cup chana dal and stir. Add the chopped lauki/ghiya (1.5 - 2 cups lauki) and salt. Pour 1/2 to 3/4 cup water for pressure cooking, and stir.

8. Cover the pressure cooker with lid and pressure cook for about 4-5 whistles on a high flame.

9. Open the lid after pressure drops on its own. If there is a lot of liquid in the dal, simmer without the lid to dry the dal to desired thickness. The dal should have a medium consistency, and the dal should stay separate.

10. Add coriander leaves for garnish, or stir them in, as desired.

11. Serve lauki chana dal hot with rotis or parathas.

Recipe credit - https://www.vegrecipesofindia.com/lauki-chana-dal-curry-recipe/

Pepper chicken

Pepper chicken masala made with basic spices and herbs in South Indian style. Tastes great with plain rice, chapati or paratha.

Prep time - 5 min
Cook time - 30 min
Servings - 4

Ingredients:
1 cup onions - finely chopped or pureed
3/4 tsp ginger garlic paste (or grated)
1 cup tomatoes chopped or 3/4 cup tomato puree (optional)
1 - 1 1/2 tsp peppercorn coarsely crushed
1/4 tsp red chilli powder or paprika
3/4 - 1 tsp garam masala powder
 1/2 tsp jeera (cumin)
2-3 green cardamoms
1 inch cinnamon (dalchini)
3 cloves (laung)
2-3 tbsp oil

Marinade:
500 gm boneless chicken
3/4 tsp ginger- garlic paste (or grated)
1/8 tsp turmeric
salt to taste

Optional
3-4 tbsp coconut milk

Method:
1. Marinade the chicken with all marinade ingredients. Keep aside.
2. Pour oil into a pan. Add cumin, cinnamon, cloves and cardamom. Allow to sizzle.
3. Add curry leaves and ginger garlic paste. Fry till the raw smell of ginger garlic disappears.
4. Add onions and fry till they turn golden.
5. Add tomatoes and salt. Fry till tomatoes turn mushy and soft.
6. Add red chilli powder, garam masala and coarsely crushed pepper corns.
7. Fry well till the mixture loses all the moisture.

8. Add marinaded chicken, and fry for 3-4 minutes.
9. Cover and cook on low flame till chicken is tender and cooked thoroughly. Can add little water if needed.
10. Cover and cook till soft.
11. If you want a little gravy, can take off while there is still some moisture. Or can add 3-4 tbsp coconut milk.
If you want a dry version, cook without lid and fry till all the moisture dries up.
12. Squeeze some lemon juice over chicken before serving

Serve hot with rice.

Option:
Instead of garam masala, can make chettinad masala and use that.
3 tsp coriander seeds
1 tsp fennel seeds
1/2 tsp jeera seeds
1 1/2 tsp pepper corn
4 green cardamom (elaichi)
3 cloves
2 inch cinnamon stick
3 red chillis (skip if using red chilli powder
Dry roast the above ingredients and powder finely. Add this in place of garam masala.

recipe - https://www.indianhealthyrecipes.com/pepper-chicken-recipe/

Note- I tried this recipe without the tomatoes, and made a semi-dry pepper chicken.

Balsamic Brown Sugar Lamb chops

Tip - HOW TO COOK LAMB CHOPS

For this lamb chop recipe, you must sear the lamb chops in a pan with olive oil over higher heat on your stove top. Let the pan get hot and season the chops on both sides with salt and pepper before beginning the searing process.

Tip: Make sure you pat the lamb chops dry to remove any moisture so you will get a lovely sear!

It shouldn’t take any more than two minutes on each side to sear the chops.

Once seared, let chops rest and turn the heat down to medium low. Next, add minced garlic to the pan and cook it for one minute.

Then, add the chops back to the pan after you’ve created your lamb chop sauce. Continue to cook the lamb chops until your desired doneness.

Ingredients

• 3 tablespoons olive oil
• 6 Frenched Lamb Rib Chops
• Salt and pepper to taste
• 1 tablespoons minced garlic
• 1 cup light brown sugar packed
• ⅓ cup balsamic vinegar
• ¼ teaspoon cayenne pepper
• Optional: Fresh parsley for garnish

Instructions

• Add olive oil to pan and heat over medium high heat. Season lamb chops on each side with salt and pepper to taste.
• Once pan is hot, sear the chops on each side for up to 2 minutes then remove chops from pan and let rest.
• Turn the heat down to medium low. Add minced garlic to the pan and cook for one minute making sure you don’t burn it.
• Next whisk in brown sugar, balsamic vinegar, cayenne pepper, and salt and pepper to taste. Allow the sauce to thicken.
• Add chops back into the pan, baste with sauce and continue to cook the chops until they are at your level of desired doneness. Remove chops from pan and place on serving platter.
• Garnish with parsley and serve.

Notes

Make sure you pat the lamb chops dry before searing to get a lovely color to them.  Also sear on high heat for a gorgeous golden color.
recipe from https://grandbaby-cakes.com/balsamic-brown-sugar-lamb-chops/

Easy Lemon Rice

Prep time - 5 min
Cook time - 10 min

Ingredients
1 cup long grain rice - I use Basmati. Can use brown rice, and lengthen cooking time accordingly.
1 tbsp ghee
1 tsp mustard seeds
1 green chilli, finely chopped
8-10 cashew nuts (or groundnuts - I prefer cashew)
1 tsp urad dal + 1 tsp chana dal mixed, and soaked for ten min (soak while getting the rest of the ingredients ready)
6-8 curry leaves
1/2 tsp turmeric powder
zest of 1 lime (optional)
3/4 tbsp salt - or to taste
1 1/2 tbsp lemon juice
chopped coriander to garnish

Method:
Rinse the rice a few times with water till the water runs clear (this gets rid of the starch), and soak it for 15 - 20 min.
Heat ghee in a pot and add mustard seeds. Once they start spluttering, reduce the flame and add green chillies, cashew nuts, soaked and drained dals, and curry leaves. Slow roast the cashews and dals till the cashews are golden brown.
Drain the rice and add it to the pan. Dry roast it for a minute or two, and add turmeric powder, lime zest, salt and two cups water. Mix well and bring to a boil. Once the water comes to a roaring boil, reduce the heat to simmer, cover and cook till the water is absorbed and the rice is cooked through.
Mix in the lime juice and coriander.

Serve hot.

Serving suggestions - serve with vegetable raita, chana masala, grilled chicken, or fish. I served it with salmon and the combination was amazing.  

Quick and easy Salmon

Ingredients:

Marinade -
Balsamic vinegar 2 tsp
Honey - 1 tsp
chopped onion 1/2
chopped garlic - few pods
salt
fresh ground pepper
mixed spices - whatever you have in the kitchen - e.g. celery salt, peri peri salt, garlic pepper,
lemon juice - 2 tbsp

Salmon fillet cut in large chunks

Mix all the ingredients of the marinade thoroughly, and then mix the marinade with the salmon chunks, coating the pieces of fish liberally. Leave to marinade in fridge, till you are ready to cook.
Heat 2 tsp olive oil in a shallow  frying pan and cook the fish along with the marinade till it is well cooked.
Serve with rice/lemon rice.


Salmon with citrus balsamic vinaigrette (Recipe Source: "The Union Square Cafe Cookbook" by Danny Meyer and Michael Romano) 

• Total:25 mins
• Prep:10 mins
• Cook:15 mins
• Yield:4 servings

Ingredients:

1/4 cup fresh orange juice 

2 tablespoons balsamic vinegar

1 teaspoon grainy or Dijon mustard 

1 tablespoon olive oil 

1 teaspoon finely minced shallot

1 small clove garlic (peeled and forced through a press)

2 teaspoons finely chopped parsley 

2 teaspoons finely chopped basil

2 teaspoons finely chopped mint 

1/8 teaspoon salt 

Freshly ground black pepper to taste 

1 1/4 pounds salmon fillet

Method: 

In a pint jar with a lid,  place 1/4 cup fresh orange juice, 

2 tablespoons balsamic vinegar, 1 teaspoon grainy or 

Dijon mustard, 1 tablespoon olive oil, 1 teaspoon finely 

minced shallot, 1 small clove, pressed and peeled garlic, 

2 teaspoons finely chopped parsley, 2 teaspoons finely chopped basil, 

2 teaspoons finely chopped mint, 1/8 teaspoon salt, 

and freshly ground black pepper to taste. Screw on the 

lid and shake well to blend. 

Heat oven to 450 F. Place 1 1/4 pound salmon fillet in a 

foil lined pan and spoon a little of the  vinaigrette over 

the fish. Bake for 8 to 12 minutes per inch of thickness 

(measured at the thickest part), or until cooked through. 

Spoon the remaining vinaigrette over each serving of

cooked fish. 

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Upma - quick and easy

Tip ... and the reason why I started making upma often - Make dry roasted suji mix and store in air tight jar. When require to make upma, use mix, it takes less than ten minutes!

Suji mix -
1/2 tsp ghee
Rai seeds
Curry leaves
Suji
Urad dal
broken cashews

Chhonko rai seeds and curry leaves in 1/2 tsp ghee. Add suji and roast till browns. Halfway through, add urad dal and let brown slightly, then add cashews and roast 1-2 min more.
Tip - urad dal and cashews burn quickly, so add them when suji is half done, in that order.

Cool and store the mix in air tight jar.

When making upma -
Chopped onions
Chopped green chillies,
Chopped ginger
Salt to taste
Chopped tomatoes

Heat oil in kadhai, add all the above ingredients and fry for 2-3 min. Add roasted suji mix and 2 - 2 1/2  times amount of water. Add lemon juice and salt to taste. Cover and cook on low heat till done. Garnish with fresh coriander leaves and dash of lemon juice. 

Khandvi - Gujarati snack

Ingredients

Besan - 1 cup
Yoghurt - 1 cup
water - 2 cups
Salt
Haldi

Mix all ingredients together and cook on low heat in saucepan till the mixture is of thick consistency but still easy to stir (spoon can stand momentarily in the mixture). Spread the mixture very quickly before it cools on Aluminium foil sheets. Once cool (which happens very quickly, in the time taken to spread on 2-3 sheets), cut length wise into thick strips. Roll up each strip along the length, and then cut into smaller rolls as required.

Garnish - heat oil, add mustard and til seeds till they splutter, add green chillies and curry leaves. Arrange the khandvi rolls in serving dish and garnish with this tadka, fresh coriander leaves and fresh grated coconut.