Tofu Tikka Masala

Tofu Tikka Masala

Chickpea (Garbanzo Beans) Salad

This is a very simple Indian chickpea (garbanzo beans) salad. In India this salad is called Sundal. It is very simple to make and tastes great. I used chickpeas (kala chana), which can be bought in an Indian grocery store. I like the taste of chickpea better than garbanzo beans.

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Serves: 2

Ingredients:

1. 1 1/2 cup soaked chickpeas or garbanzo beans or 1 canned garbanzo beans.
2. 2 tablespoon grated coconut (fresh if possible)
3. 1/2 teaspoon salt or as per taste
4. 1 teaspoon cooking oil
5. 1/4 teaspoon mustard seeds
6. 1/2 teaspoon finely chopped ginger
7. 1 tablespoon finely chopped cilantro (coriander leaves)
8. 1 tablespoon finely chopped onion (optional)
9. 1 table spoon finely chopped tomatoes (optional)
10. 2 curry leaves (optional)

Method:

1. In a pan, put the chickpeas, add a cup of water and salt and boil till it is cooked. Once it is cooked, drain all the water.
2. If you are using canned garbanzo beans, open the can and pour the beans in a bowl and wash them and let the water drain.
3. Heat oil and splutter the mustard seeds and the curry leaves. Pour the oil on the chickpeas (garbanzo beans).
4. Add rest of the ingredients and mix well.

Serve with rice, chapati or tortilla. It can be served as a snack too.

Horse Radish Salad

Serves: 2-4

Ingredients:

1. 1 medium size horse radish (about 12 inches long)
2. 2 tablespoons sesame seeds
3. 1 tablespoon lime/lemon juice
4. 1/4 teaspoon salt (or as per taste)
5. 1/4 teaspoon read chilli powder (optional)
6. 1/4 teaspoon fenugreek seeds
7. 1/2 tablespoon oil

Method:

1. Coarsely grate horse radish ( 1 1/2 cup) and put it in a bowl.
2. Roast and grind (fine) sesame
3. Mix ground sesame, salt, lemon/lime juice, chile powder and horse radish
4. Heat oil and add the fenugreek seeds.*
5. Once the seeds become brown, add turmeric and pour the oil on top of the radish*
6. Mix well

Serve with rice, chapati or tortilla.

* If you don't have fenugreek seeds and turmeric, just heat oil and pour on top of the radish.

Okra Curry

I like okra very much. I usually don't cut them into small pieces. I just cut the bottom and the top part and saute. This recipe is very easy to make.

Serves: 2

Ingridients:

1. 1 lb Orka (fresh or frozen)
2. 1 tablespoon oil
3. 1/2 teaspoon salt or as per taste
4. 1/4 teaspoon mustard seeds
5. 1/4 teaspoon cumin powder
6. 1/4 teaspoon coriander powder
7. 1/4 teaspoon tumeric powder

Method:

1. Wash and cut bottom and top part of okra.
2. Heat oil in a medium cooking pan.
3. Add mustard seed and let it pop.
4. Add cumin, coriander and tumeric powders and stir for 30 seconds.
5. Add okra and add salt and stir well to distribute the spices evenly.
6. Cover the pan and saute okra in medium low heat for 20 minutes or until it is cooked.

Serve with rice, chapatis or tortillas.

Clementine Salad

In Nepal during winter, families and friends get together and make this. This is one of the very well known winter activity. The reason this food is made during winter is that Nepal’s vegetables and fruits are all seasonal. And citrus fruits grow during winter there.

Most of the houses in Kathmandu have roof tops and they are called kausi. (The roof tops is surrounded by approx. 4 feet wall for safety and privacy). Various activities take place there like - hand washing and drying clothes, drying vegetables, beddings, sitting, soaking in the sun etc. So in the afternoons families get together on the roof top and make this and eat.

It is called:

If oranges or clementines are used: “sandheko suntala”

If grapefruits are used “sandheko bhagate”

If both are used: “sandhiko bhagate ra suntala”

I have used clementines to make this recipe. Any citrus fruits can be used. And instead of using sesame seeds, use ground sesame which is also available in stores.

Serves: 2

Ingredients:

1. 6 to 7 clementines (1 ½ cup)
2. ¼ cup yogurt (whole or fat free)
3. 3 tablepoons sugar
4. 2 tablespoons sesame seeds or ground sesame (black or brown)
5. ¼ teaspoon salt
6. ¼ teaspoon red chili (optional)
7. ¼ teaspoon cumin seeds (optional)
8. ¼ teaspoon fenugreek seeks
9. 1 generous pinch of turmeric powder
10. 1 teaspoon oil

Method:

1. In a pan roast sesame seeds, stirring frequently so that it does not get burnt. Once it starts popping, put it in a small plate or bowl.
2. Add cumin seeds in the pan and roast for 30 seconds.
3. Grind the roasted sesame and cumin seeds.
4. Peel and cut clementines circumference wise, separate segments and put in a bowl.
5. Add ground sesame and cumin
6. Add yogurt, salt and sugar and mix.
7. Heat oil in a pan and splutter fenugreek seeds until brown.
8. Take the pan off the range and add turmeric in the oil
9. Pour the hot oil on the clementines and mix again.

Ready for serving.

Green Mung Bean Salad

I once had this salad in a friend's house. It is very simple, tasty and easy to make.

Serves: 2

Ingredients:

1. ½ cup green mung beans (soaked over night)
2. ½ cup shredded carrots
3. ½ teaspoon salt (adjust as per taste)
4. ½ teaspoon olive oil
5. 1 tablespoon ginger - finely chopped
6. 1 tablespoon black or brown sesame - crushed or roasted peanuts - crushed
7. 1 tablespoon lime/lemon juice (optional)
8. 1 green chilly - finely chopped (optional)

Method:

1. Drain all the water from the soaked beans and put the beans in a bowl
2. Add all the ingredients and mix well.

Serve with rice, chapati or tortilla.