Pigeon Pea Dal

Good evening everyone, There are workmen here today, moving heavy equipment across my back lot to remove trees which are dangerously interfering with some power lines.  So I used any excuse to leave the noise and chaos and went shopping instead.  That left little time for dinner, so I'm making a very quick pigeon pea … Continue reading Pigeon Pea Dal

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Dry Aloo Gobi (Potato and Cauliflower Dry Curry)

Good evening everyone, I hated cauliflower when I was a kid.  Hated it.  That's because my mother would boil it until it was no longer recognizable as a vegetable, leaving all that good flavour in the pot.  She was not a good cook.  That's okay, not everyone's bag.  Now that I know how cauliflower is … Continue reading Dry Aloo Gobi (Potato and Cauliflower Dry Curry)

Mango Kesar Manna Cotta

Good morning everyone, We love our mangoes in this house.  Love them.  Today we have some mango kesar (saffron) puree and we're going to make some manna cotta with it.  Vegetarian manna cotta, using agar agar powder instead of gelatin. https://youtu.be/ZqtAtijuOrs Mango Kesar Manna Cotta 1 1/2 cups mango kesar puree (2 large mangoes pureed … Continue reading Mango Kesar Manna Cotta

Mughlai Paneer

Good evening everyone, We're making Mughlai paneer tonight for dinner.  It takes a while to make, and it isn't the prettiest dish out there, but I promise that it is worth it.  It's a little sweet and can be a lot spicy, depending on your preferences.  I don't make this often but when I do, … Continue reading Mughlai Paneer

Creamy Rajma (Restaurant Style Indian Kidney Bean Curry)

Good afternoon everyone, Creamy, restaurant style rajma (kidney beans) is another common dish in our home.  This takes a little longer than one-pot rajma but is worth it.  I typically make this dish during the colder months as it is thick, comforting and warm.  Beautiful! This can be served with steamed rice, jeera (cumin) rice, … Continue reading Creamy Rajma (Restaurant Style Indian Kidney Bean Curry)

Green Lentil (Sabut Moong) Dal

Good evening everyone, Dals are full of fibre and iron and are common dishes in our home.  This one is a little different from our normal Punjabi dals, in that it uses curry leaves, which you can obtain dried or frozen from Indian supermarkets here in Canada or dried in the ethnic food aisle of … Continue reading Green Lentil (Sabut Moong) Dal

Tomato Chutney

Good morning everyone, This is a fantastic tomato chutney for your snacks.  It's spicy though, so if you like less heat, simply omit the dry red chilies from the tomato paste portion of the recipe and leave one in the tempering spices. We often use this in place of ketchup, which is loaded with sugar. … Continue reading Tomato Chutney