Category Archives: Vegetarian

Beef-Free Tacos

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Beef-Free Tacos1
Eat beef-free tacos and nobody gets hurt! Many of my friends are eating healthy, turning vegetarian or vegan, and when I develop recipes for my blog, I have them on my mind. I came up with this recipe for beef-free tacos when we got together for game night. For my taco filling, I used Beef-Free Crumble, beefy flavor, made by Beyond Meat. The tacos disappeared faster than I could make them.

All you need to do is make the beef-free filling and spoon it into store-bought taco shells or tortillas. Top them with ribbons of lettuce, diced tomatoes and onions, shredded Monterey Jack cheese, and drizzle with the cilantro, mint and yogurt dressing.

Please note, for this recipe, you won’t need to roast the cumin and coriander seeds. I used a mortar and pestle to crush them coarsely. However, if you don’t like biting into them when you eat, then crush them finely. You can find Beyond Meat products at Whole Foods, Target, and Safeway.

Kudos to all my friends that have chosen to decrease their dependence on animal protein. I’d love to know if you’d like more vegetarian recipes like this one.

Beef-free Tacos
Prep time: 10 minutes
Cooking time: 20 minutes
Serves: 15

Ingredients for filling:
¼ cup oil
2 large red onions, finely chopped, (about 3 cups)
1 tablespoon ginger-garlic paste
3 Roma tomatoes, diced
1 teaspoon turmeric powder
1 tablespoon crushed cumin seeds
1 tablespoon crushed coriander seeds
2 teaspoons Kashmiri chilli powder, (optional; depending on heat and your preference)
¼ teaspoon garam masala, (optional)
1 green bell pepper, diced
2 packets (11 oz, 312 g each) Beef-free Crumble, Beefy flavor
1 can (15.5 oz, 439 g) black beans, drained
1 cup Greek yoghurt, beaten
¼ cup water
salt
2 boxes of Stand ‘n Stuff Taco shells

Directions:
In a large nonstick skillet, heat oil over medium-high. Add onion and cook until the water from the onion evaporates and it turns slightly brown around the edges. Then turn the heat to low, and fry the onion until it turns golden brown. Add the ginger-garlic paste and let it cook for one minute or until the raw smell disappears. Add the tomatoes, turmeric, cumin, coriander, chilli powder, and garam masala. Stir and cook for two minutes.

Add the green pepper, beef-free crumble, black beans, yoghurt, water, and salt. Stir well and cover with a lid. Cook on low heat for five minutes or until all the liquid dries out.

Spoon filling into taco shells or tortillas. Add toppings like lettuce, tomatoes, onion, and cheese. Drizzle with cilantro, mint and yogurt dressing.

Cilantro, Mint and Yogurt Dressing

Ingredients:
2 cups cilantro, roughly chopped and lightly packed
1 cup mint leaves, lightly packed
3 green chillies, roughly chopped, (optional, depending on heat and your preference)
½ teaspoon sugar
3 tablespoons fresh lemon juice
2 tablespoons water
salt
1 cup Greek yogurt

Directions:
Put the cilantro, mint, chilli, sugar, lemon juice, water, and salt into a blender, and make a smooth purée. Pour into a large bowl and add yogurt. Using a whisk, beat well. Drizzle on the taco toppings.

Aloo Mattar Pilaf (Potato and Pea Pilaf)

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Aloo Mattar Pulao2I love to play with food and you’ll see that I’ve done just that by garnishing my Aloo Mattar Pilaf (Potato and Pea Pilaf) with a beautiful rose made out of mango peel. Cooking is fun and as they say, you eat with your eyes first. So, take a few minutes to garnish and make your food appealing.

Pilaf, also spelled pilav or pilau or pulao, is rice cooked with spices in a seasoned stock. In India, we add vegetables, fish, meat or dried fruits to our pilaf. Pilaf is a dish that is found in the cuisine of many different countries. Each pilaf is distinctly different from the other.

You’ll find aloo mattar curry on the menu of most Indian restaurants and that’s what gave me the idea of trying a similar recipe in a pilaf style. It turned out to be a hit with my family, so I thought I’d share the recipe with you. It pairs well with a simple cucumber and yoghurt salad. I ate this for lunch yesterday and I was very satisfied!

Here are a few points for you to remember before you start cooking. Parboil or cook the potatoes partially, peel and cut each into four wedges. Make sure you don’t overcook the potatoes. I used peas from a local Indian grocery store, as they are less sweet. Cook the peas in boiling water, drain and shock them in ice so they stay green.

Thanks to those of you who try my recipes and post your pictures on my Facebook page. I  love seeing your results so keep them coming!

Aloo Mattar Pilaf (Potato and Pea Pilaf)
Prep time: 10 minutes
Cooking time: 20 minutes
Serves: 4-5

Ingredients:
2 cups Basmati rice
3 tablespoons ghee, (or coconut oil)
1 cup finely chopped onion
1 bay leaf, (torn in two)
8 cloves
2 star anise
6 green cardamoms, (lightly bruised)
1½-inch piece of cinnamon, (broken in two)
10 whole black pepper corns, (optional)
1 tsp cumin seeds
2 medium potatoes, (parboiled, peeled, and cut into quarters)
3 green chillies, (slit down the middle, optional)
2 Roma tomatoes, (blanched, peeled, and cut into quarters)
1½ teaspoons turmeric powder
1 teaspoon Kashmiri chilli powder, (optional)
salt
3¾ cups water
1 cup green peas, (cooked, drained and shocked in ice)
¼ cup finely chopped cilantro

Directions:
Wash and drain the rice.
Place a large non-stick pot on medium-high heat. Add ghee and when it shimmers add onion. Cook for two minutes or until the onion turns translucent. Do not let the onion turn brown. Turn the heat to low, and add the spices – bay leaf, cloves, star anise, cardamoms, cinnamon, pepper, and cumin seeds. Stir for a minute and then add the potatoes. Turn the heat back to medium-high. Fry the potatoes for two minutes. Next, add the green chillies, tomato, turmeric, chili powder, and salt. Cook for one minute. Add rice and stir gently, until the water from the rice evaporates. Add water and when it comes to a boil, cover the pot with a tight fitting lid, and turn the heat to low. Cook for 10 minutes. Add the peas and cilantro on top of the cooked rice. Turn off the heat and let the rice remain covered and undisturbed for five minutes. Fluff the rice with a fork and serve.

Blueberries and Melon with Honey-Lime Dressing

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Fruit Salad

Did you enjoy watermelon, honeydew, and cantaloupe this summer? I look forward to summer because I enjoy the wide variety of fruits that are available. Don’t forget to eat your fruits in the autumn as well! The watermelons that I picked up from the local farm stand recently were the best.

Here is a simple recipe for blueberries and melon with honey-lime dressing. Make it for breakfast, brunch, or for a light supper.

Blueberries and Melon with Honey-Lime Dressing
Prep time: 15 minutes
Serves: 6

Ingredients:
2 tablespoons lime juice
¼ cup honey
1 lb honeydew
1 cup fresh blueberries
A few mint leaves for garnishing

Directions:
Whisk lime juice and honey in a small bowl. Cut the honeydew into bite size pieces and put them into another bowl. Add the blueberries to them. Drizzle honey-lime dressing over them, and toss gently. Serve in pretty individual glass fruit bowls and garnish with a sprig of mint.

Fishless Tuna Cutlets

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Fishless Tuna CutletsI’m sure you’ve experienced a “high” from doing something you love. That’s how I felt yesterday when I was writing this blog. I held my second cooking class this past Sunday. The compliments and praise I received for the recipes had my spirits soaring! I met some old friends and even made some new ones. Best of all, the audience relished the food, had fun, and learned how to make four of my favorite Indian dishes. My sincere thanks to those of you who attended and to Calvin David for partnering with me. And, of course, we couldn’t have done it without the assistance of Usha David and Amelia David.

I demoed my Fishless Tuna Cutlets at the cooking class and since they were a hit, I thought I would share the recipe with my readers as well. This recipe can be used in different ways. You could make burgers and serve them in buns like I did in the picture below. Alternatively, you could make cutlets and serve them as a side dish with a meal. They would also taste awesome stuffed in pita bread, with lettuce, tomatoes, onions, and topped with a yoghurt-cucumber sauce. Yum! Try it out and come up with your own way of using this recipe. I’d love to see your results – share them on my Facebook page.

Fishless Tuna Cutlets
Prep time: 10 minutes
Cooking time: 25 minutes
Makes: 10-15

Ingredients:
3 Yukon gold potatoes, boiled, skins removed, and mashed, (about 3 cups)
2 cans (13oz/369g) Fishless Tuna, well drained
1 green bell pepper, finely chopped
1 small onion, finely chopped, (about ½ cup)
1 Roma tomato, diced
¼ cup finely chopped cilantro
5 mint leaves, finely chopped (optional)
3 green chillies, finely chopped (depending on heat and your preference, optional)
3 teaspoons chilli flakes, (depending on heat and your preference, optional)
½ teaspoon whole cumin seeds
2 teaspoons coriander powder
3 teaspoons dry mango powder, (amchur, optional)
¼ cup Bengal gram flour, (besan)
1 egg
salt
Oil for shallow frying

Directions:
Add the potatoes, Fishless Tuna, green bell pepper, onion, tomato, cilantro, mint, green chillies, chili flakes, whole cumin seeds, coriander powder, dry mango powder, Bengal gram flour (besan), egg, and salt into a large bowl. Mix well. Form the cutlets and put them on a small tray.

Place a medium-sized non-stick frying pan over medium heat and add oil for shallow frying. Add a few cutlets at a time. If you over crowd the pan, it will be difficult to turn the cutlets over. Wait until you see the bottom edges of the cutlets turn golden brown in color. Then gently turn them over. Fry the other side until golden. Remove and place on a paper towel lined baking tray.

Notes:
1. Drain the Fishless Tuna and discard the water. Put the tuna in a sieve and press it with a wooden spoon so you can get all the water out before you use it.
2. Have all the ingredients ready before you mix them together, form the cutlets, and shallow fry them. If you mix the ingredients and leave it in the bowl to rest the onion, green pepper, and tomato will give out water which will make it difficult for you to form the cutlets.
3. Fry the cutlets on medium heat until you see the edges on the bottom of the cutlets turn golden brown.
4. If you like tartness, then add the dry mango powder (amchur).
5. Both Bengal gram flour and dry mango powder can be bought from an Indian grocery store.
6. These cutlets freeze well.
7. Fishless Tuna is a product of Atlantic Natural Foods Meatless Select. The cans are available at the Potomac Adventist Book & Health Food Store in Silver Spring, Maryland.

Fishless Tuna Burger1October 22, 2014 – Attaching a picture of the cans for those that asked. If you don’t have a store that sells this, you can contact the company directly: Atlantic Natural Foods Meatless Select at: http://www.foodprocessing.com/vendors/products/2013/atlantic-natural-vegetarian-proteins/
Fishless Tuna Can Pic

Peas and Cumin Pulao – Matar aur Jeera Pulao

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Peas and Cumin Pulao2

Recently, I’ve been experimenting with lots of rice dishes. I seem to go through these phases in my life as a recipe developer. I get into the mood of making rice dishes or sweets or meatless meat dishes and keep making them over and over again until I’m satisfied with the recipe. I’ve made at least five different rice dishes in the past two weeks. What amazes me is that my kids never seem to mind and they don’t complain! They eat whatever I cook even when I make similar variations of the same recipe. Thank you Jyoti, Sanjay, and Dharti. You are the best food tasters any mom could ever have, and you are brutally honest too!

Today’s recipe – peas and cumin pulao – has a subtle flavor and occupies a low-profile spot on my dinner table when I want my curry to be the star of the show. It plays its part to enhance and compliment rather than compete with the rest of the items on the table.

I made a bouquet garni or a “potli,” as we call it in Hindi, for this recipe. The process is simple. I crushed the coriander and fennel seeds with a rolling pin. Then I took a small piece of cheesecloth and put the crushed coriander and fennel seeds, cinnamon, black cardamom, and whole black pepper in the middle, brought up the corners making a small pouch, and then tied the mouth with a piece of twine. These spices added a lot of flavor to this particular rice dish, so don’t leave them out.

On another note, I prefer using frozen peas from an Indian grocer rather than from a regular supermarket as they are less sweet. However, both work equally well. Give this recipe a try and I guarantee that you’ll use it time and time again.

Peas and Cumin Pulao – Muttar aur Jeera Pulao
Prep time: 10 minutes (does not include time to soak rice)
Cook time: 30 minutes
Serves: 8

Ingredients:
3 cups Basmathi rice, (soaked in water for 20 minutes)
¼ cup ghee
1 bay leaf, (torn into two)
½ cup sliced onion
3 large green chillies, (optional)
2 tablespoons coriander seeds
2 tablespoons fennel seeds
1-inch cinnamon stick, (broken into two)
2 black cardamoms
1 teaspoon whole black pepper
2 tablespoons cumin seeds
6 cups water
Salt
1 cup peas

Directions:
Wash and soak the rice in water for 20 minutes. Cook the peas in two cups of water. Drain and place in an ice bath so they will retain their color. Put the coriander seeds and fennel seeds in a small zip lock bag. Crush them with a rolling pin. Cut a small piece of cheesecloth (about 4 inches by 4 inches). Put all the spices – crushed coriander and fennel, cinnamon stick, black cardamom, and whole black pepper in the center of the cheesecloth, bring up the corners making a small pouch, and tie the mouth with a piece of twine. Set this potli aside.

Heat a wide, heavy-bottomed pot over medium-high heat. Add ghee, bay leaf, onion, green chillies and the potli. Cook for two minutes and then add the cumin seeds. Stir and cook until the onion turns translucent. Don’t let the onion get brown. Add water and salt. Let the water come to a boil.

Next, drain the rice. Turn the heat down a bit and add the rice. Then once you’ve added the rice, stir gently and turn the heat to medium-high. Let the rice cook and absorb the water. When the water dries up and you see bubbles appearing on top of the rice, cover the pot with a lid. In a few minutes you will see steam escaping through the edges of the lid, turn the heat to low, and allow the rice to cook for 8-10 minutes. Turn off the heat but let the rice remain covered for at least five minutes before you remove the lid. Fluff the rice with a fork and gently mix in the peas. Cover with a lid and let it remain for another five minutes. Remove the potli and dish out the peas and cumin pulao on to a large platter. Garnish with chopped coriander leaves.

Black Eyed Peas Curry – Lobia Curry

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Lobia1
There are times when we need to whip up a curry in a hurry. I know many of my readers are mothers that work full time and they need to care for their families too. This dish is easy to prepare. For vegetarians, black eyes peas is a great substitute for meat and a low-calorie option. It is loaded with fiber, potassium, zinc, and iron.

You can buy dry black eyed peas, soak it overnight, cook it in the pressure cooker, and then follow my recipe to make the curry. Save one and a half cups of water that you cook the black eyed peas in because you can use it instead of the water that is called for in this recipe. Or, you can buy black eyed peas in cans from the grocery store and you can skip the soaking and pressure cooking part. The whole garam masala, that is, the bay leaf, cardamoms, cinnamon, star anise, cumin, and cloves add a lot of flavor to this dish so please don’t skip using them.

This curry goes well with rotis or rice. Try it out and let me know how it turns out. Also, if you have a good recipe for black eyes peas, please share it with me.

Black Eyed Peas Curry – Lobia Curry
Prep time: 10 minutes
Cooking time: 25 minutes
Serves: 6

Ingredients:
3 15.5oz (439g) cans of black eyed peas, drained
¼ cup oil
1 cup finely chopped onion
1 bay leaf, torn into two
2 black cardamoms
1-inch piece of cinnamon, broken into bits
½ of one star anise
1 tsp cumin seeds
2 cloves
1 tablespoon ginger-garlic paste
2 cups blanched, skinned, and diced tomatoes
½ teaspoon turmeric powder
1 teaspoon Kashmiri chilli powder
1½ cups of water
salt
1 teaspoon garam masala powder
2 tablespoons kasori methi, crushed
2-3 slit green chillies, (optional)

Directions:
Place a heavy bottomed saucepan over medium heat. Add oil and when it shimmers, add the onion, bay leaf, black cardamoms, cinnamon, star anise, cumin, and cloves. Fry the onion and spices until the onion turns light brown. Add the ginger-garlic paste. Stir constantly and cook for about two minutes or until the raw smell of ginger-garlic disappears. Add the tomatoes, turmeric, and chili powder. Stir well and let the tomatoes cook until the oil separates.

Next, add the black eyed peas, water, and salt. Let it come to a boil. Once it comes to a boil, turn the heat to low and cook for 15 minutes. Finally, add the garam masala, kasori methi, and green chilli. Stir and let it cook for another five minutes. Garnish with chopped cilantro or whole green chillies.

 

Arugula Salad with a Middle Eastern Twist

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Hannah's Salad 1Every now and then my friend, Hannah, and I cook together. It was at one of those sessions that she whipped up this salad for lunch and shared the recipe with me. A salad within a salad, might be the best way to describe this dish. It’s a complete meal, full of protein, and fiber. Thank you, Hannah. It has become one of my favorites.

The Middle Eastern twist takes the ever popular arugula, mango, and avocado salad from ordinary to extraordinary! The recipe that I’ve included for the chickpea, black bean, and spice relish makes more than what you will need for the arugula salad. But I love having extra. It makes for a great side salad, by itself, and keeps well in the refrigerator. You can also combine it with your favorite salads to make them more elaborate, fancy, and nutritious.

I used Trader Giotto’s (Joe’s) Balsamic Glaze to make the vinaigrette. But you can use balsamic vinegar, if you desire. And one more note, before I end. I like choosing an “almost” ripe mango for the salad. That slightly tart-sweet taste of mango adds another dimension to this flavorful salad. You’ve got to taste it, to believe it!

Arugula Salad with a Middle Eastern Twist
Prep time: 10 minutes
Serves: 6

Ingredients:
1 tablespoon balsamic glaze
1 tablespoon fresh lemon juice
1 tablespoon finely chopped shallots
¼ teaspoon sugar
2 tablespoons extra-virgin olive oil
¼ tsp salt
1/8 tsp pepper
5 cups baby arugula, (about 5 ounces)
1 “almost” ripe mangoes, (pitted, peeled and diced)
2 ripe avocados, (pitted, peeled and diced)
1 small red onion, (thinly sliced)
1 cup chickpea, black bean and spice relish, (see recipe below)

Directions:
To make the vinaigrette whisk the balsamic glaze, lemon juice, shallots, and sugar in a small bowl. Slowly pour in the olive oil, while whisking constantly. Season with salt and pepper.

In a large salad bowl, combine the arugula, mango, avocado, and onion. Just before serving, add the dressing and toss gently to coat. Top with one cup of the chickpea, black bean, and spice relish. Serve immediately.

Chickpea, Black bean and Spice relish
Prep time: 10 minutes
Serves: 12

Ingredients:
1 (15.5 oz) can garbanzo beans, (drained)
1 (15.5 oz) can black beans, (drained)
2 ripe Roma tomatoes, (blanched, skinned, and diced)
½ cup diced shallots
½ cup chopped fresh flat-leaf parsley
1 teaspoon chopped mint
3 tablespoons extra-virgin olive oil
¼ cup lemon juice
½ teaspoon cumin powder
1/8 teaspoon chilli flakes, (optional)
1 garlic clove, (minced)
¼ teaspoon black pepper powder
Salt

Directions:
Combine garbanzo, black bean, tomato, shallot, parsley, mint, olive oil, lemon juice, cumin, chilli, garlic, pepper, and salt together in a bowl. Let it sit in the refrigerator for at least 30 minutes, for the flavors to blend. Use about a cup of the relish for the arugula salad and store the rest in the refrigerator for use later.

Eggplant in Tomato Curry

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Eggplant and Tomato Curry1

My friends and I enjoyed the mild weather in Maryland last week by taking a long drive over the Chesapeake Bay Bridge to the Eastern Shore. On our way back we stopped by a roadside market to pick up some farm fresh vegetables and fruits. That’s where I found these beautiful, deep purple, glossy-skinned eggplants.

Eggplant is also called aubergine in France and England. In Hindi, it is called baingan. The eggplant’s ancient ancestors grew wild in India and were cultivated in China, Africa, and other parts of the world. Eggplants come in a variety of colors, shapes and sizes. When shopping for them, choose eggplants that are firm and heavy for their size. The skin should be smooth and shiny. Avoid those with scars and bruises.

Eggplants have many nutritional benefits. They are good for heart, brain, and bone health. They contains antioxidants, fiber, and B vitamins. They are also good for weight loss and cancer prevention. With all these benefits, shouldn’t we add more eggplant to our diet? Here’s a recipe to get you started.

Eggplant in Tomato Curry
Prep time: 10 minutes
Cook time: 15 minutes
Serves: 4

Ingredients:
2 large eggplants, cut into large cubes
3 tablespoons oil
1 bay leaf
1-inch piece of cinnamon
1 tablespoon finely sliced garlic
1 cup finely diced onion
4 cups blanched and diced tomatoes
3-4 green chillies, (optional, depending on heat and your preference)
1 teaspoon cumin seeds
1 teaspoon Kashmiri chilli powder, (depending on heat and your preference)
½ teaspoon turmeric powder
1 tablespoon dry fenugreek leaves, (kasoori methi)
salt
½ cup water
1 teaspoon garam masala powder
¼ cup chopped cilantro leaves

Directions:
Place a heavy bottomed saucepan over medium-high heat. Add oil and when it shimmers, add the bay leaf, cinnamon, and garlic. Fry for three seconds and then add the onion. When the onion begins to turn light brown, add the tomatoes. If you are using green chillies, slit them down the center without separating them into two, and add them. Turn the heat to medium and cook until the oil separates. Stir occasionally to make sure that the tomato-onion mixture is not catching to the bottom of the pan.

Next add the cumin, chilli, turmeric, crushed fenugreek leaves, eggplant, and salt. Add water, stir, cover, and cook for 10 minutes on medium heat. Sprinkle garam masala and two tablespoons of the cilantro leaves. Stir gently, cover, and cook for another five minutes. Garnish with the remaining cilantro and serve with rotis or chapatis.

Murukku

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Murukku5

True confession – I love Indian snacks and I can live on them. I would rather snack all day than eat my regular meals! Murukku, also known as chakali in Hindi, is a traditional snack from Tamil Nadu. It is most often made by mixing rice flour, black gram flour (urad dal flour), water, salt, and either sesame seeds or cumin seeds. The ingredients are mixed together into a dough and then shaped into spiral or coil shapes by hand or by using a mould. They are then deep fried in oil. There are a number of varieties and it seems like every household has their own secret recipe.

My recipe is fairly easy and if you follow the measurements carefully, making these light, crunchy, salty treats is easy. They last for weeks if they are kept in an airtight container. However, if you are making murukku for the first time, I suggest you start by making only half the recipe. I bought the rice flour and black gram flour from the Indian grocery store and they work beautifully.

I used the murukku mould with its three-hole disc to make these murukkus. The murukku mould that I used was handed down to me by my mother. I’ve included a picture at the bottom of this page. Back in those days, it was made from brass. I remember one of the handles broke and my mom had to have the handle welded back into place. It is now one of my antique kitchen treasures. Do any of you have kitchen treasures that were handed down to you? Please share your comments with us.

Murukku
Prep time: 8 minutes
Cook time: 40 minutes
Makes: 40

Ingredients:
4 cups fine rice flour
½ cup black gram flour, (urad dal flour)
¼ teaspoon asafoetida powder
1 tablespoon sesame seeds
1½ teaspoons salt, (depending on your preference)
6 tablespoons melted butter
1½ cups water (approximately)
Oil for deep frying

Directions:
Put the rice flour, black gram flour, asafoetida powder, sesame seeds, and salt into a large bowl. Use a whisk or your fingers to mix all the ingredients. Add the melted butter and mix again with your finger tips so the butter and flour turn crumbly. To make the dough, I used approximately one and a half cups of water. Use your judgement and add just enough water slowly to make a smooth dough. The dough should not be sticky and there should not be any cracks in the dough.

Heat enough oil for deep frying in a wok (kadai). Use the murukku mould and the three-hole disc to make these murukkus. Make a small ball from the murukku dough that will fit into the murukku mould. Keep the rest of the dough covered with a damp paper towel so the dough will not dry out. I first made about six murukkus on a large zip lock bag and then picked them up one by one and put them into the oil. That way the shape of the murukkus turn out better and you don’t have to hold the mould over hot oil.

Fry the murukkus, on both sides over medium heat, until the sizzling stops. Drain them on paper towels. Let them cool completely before you store them in an airtight container. Have fun snacking!
Murukku Mould

Tamarind Rice – Imli Chawal

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Tamarind Rice1

Tamarind rice is a tangy, spicy, nutty, flavor-infused rice dish from South India. Since the dish is made with tamarind, it keeps well without refrigeration. I am sure you will remember that I recently shared my lemon rice recipe with you. Both tamarind rice and lemon rice are popular dishes made by Indian families when they go on picnics and long journeys. There are several variations of this recipe and each dialect in India calls this dish by a different name. Here are a few – puliyodhari, puli sadam, puliyogare, and imli chawal.

Growing up in Pune, India, there were tall tamarind trees right next to my home. I remember plucking and eating raw green tamarind pods with salt and chilli powder. If you’ve done the same, your mouth must be watering just thinking about it! Tamarind pods are about five inches long and contain seeds. When they become ripe the thick, sticky pulp that surrounds the seeds have a sweet-sour taste. It can be found in various forms at the Indian and Asia grocery stores – concentrated pulp, whole dried pods, solid block form, powdered, and also in liquid form in cans. For this recipe, I’ve used the whole dried pods which I soaked in water and extracted the juice.

Did you know one of the ingredients in Worcestershire sauce is tamarind? As the story goes, the famous Worcestershire sauce was originally an Indian recipe that was brought back to Britain by Lord Marcus Sandys, the ex-Governor of Bengal. He took it to a chemist in Worcestershire, England, and asked him to make a batch of sauce from his recipe. They kept the sauce in barrels in a cellar. One day, in the middle of spring cleaning, they came across the barrel and tasted the special mixture. It had mellowed into a great sauce. The recipe was bought from Lord Sandys and today you will find Worcestershire sauce on kitchen shelves around the world. It’s a great story, however, I’m not sure if it is true!

For this recipe, I’ve made the tamarind rice spice powder from scratch. Once you’ve tried it, you will not want to use the store-bought packet again. This spice powder has a long shelf life, so you can store it in a clean bottle and use it to make tamarind rice again.

Tamarind Rice – Imli Chawal
Prep time: 15 minutes (does not include time to soak ingredients)
Cooking time: 35 minutes
Serves: 8

To make tamarind rice spice powder
Ingredients:
1 teaspoon vegetable oil
10-15 whole dry red chillies, (depending on heat and your preference)
½ teaspoon fenugreek seeds
1 teaspoon whole black pepper
½ teaspoon asafoetida powder, (hing)
6 tablespoons sesame seeds

Directions:
You only need a drop or two of oil to roast each of the above ingredients. Heat a small non-stick frying pan over medium heat. Fry all the above ingredients in the sequence that they are listed, one by one. Stir constantly while you roast each of them for 10-15 seconds or until they turn lightly brown and fragrant. When they are ready put them on a plate. Let them cool. Grind to a coarse powder in a coffee grinder. If you grind for too long the sesame seeds will turn oily. So, be careful. You will use only three teaspoons of this spice powder when you make the tamarind sauce. It keeps well and you can use the leftover spice powder when you make tamarind rice again.

To make the rice
Ingredients:
4 cups Basmathi rice
18 cups water
½ teaspoon turmeric powder
1 tablespoon salt
2 teaspoons vegetable oil

Directions:
Wash and soak the rice for 15 minutes. In a large pot, add water and bring it to boil over high heat. Add turmeric powder, salt and oil. Drain the soaked rice and add it to the boiling water. Stir and let the rice cook until al dente or almost done. Drain the water and spread the rice on a large sheet pan to cool.

To make the tamarind sauce
Ingredients:
1 cup tamarind, (tightly packed)
4 cups hot water
¼ cup sesame or vegetable oil
2 teaspoons mustard seeds
½ cup split Bengal gram
½ cup raw peanuts, (you can add up to one cup, if you like)
¼ cup split black gram
5 whole dry red chillies, (depending on heat and your preference)
1 sprig curry leaves
1 teaspoon asafoetida powder
2 teaspoons turmeric powder
1 teaspoons turbinado sugar or jaggery, (optional)
salt
2 tablespoons of sesame oil

Directions:
Soak the tamarind in four cups of hot tap water for 20 minutes. When it is cool, mash it with your fingertips to extract the tamarind juice. Strain the juice into a bowl and taste it to see if the juice is tart enough for the amount of rice that you plan to use. Adjust the tartness to suit your palate. Set it aside.

Put a large (non-reactive) pan over medium heat. Add oil and when it shimmers add the mustard seeds. When they splutter add the Bengal gram. When they begin to turn light brown add peanuts and fry for two minutes or until the peanuts are almost done. Add black gram and fry them until they turn light brown. Next, add the dry red chillies, curry leaves, asafoetida and turmeric. Fry for 10 seconds. Add the tamarind juice. Stir well and let the tamarind sauce thicken. It will take about 20-25 minutes. After the tamarind sauce thickens, add sugar, salt, three teaspoons of the tamarind rice spice powder, and two tablespoons of sesame oil. Stir, turn the heat to low and let it bubble gently for three minutes while the spices blend into the tamarind sauce.

To finish the Tamarind Rice
Directions:
If you make the same amount of tamarind rice as I did, divide the rice and tamarind sauce into three portions. Put one-third of the rice and one-third of the tamarind sauce into a large bowl. Toss gently so they mix well together. You can also use a fork to combine the rice and tamarind sauce. Once the rice and tamarind sauce is well mixed put it into a large pot. Do the same with the other two parts of rice and tamarind sauce. Cover the pot and let the tamarind rice rest for at least 30 minutes before you serve. Garnish with some fresh curry leaves.