Simple Lunch Recipes

Hey, Im back with some more recipes to share with you! :-) Seriously, I meant to post this 2 months ago during the time I was in India, but that just didnt happen, so here it is.

March in India is the time of year where the weather begins to get hot, gradually building to the Summer heat which is intolerable to all except seasoned residents. Past midday you want to be indoors under the fan or in
the shade with a glass of cool refreshing lime water - I live on it these days. :-)

People here typically have a rest period -- something like siesta -- between noon and 4pm, because the heat just saps energy if you walk around during that time of day. If you go barefoot at this time the sandy ground -- and God forbid the tarmac road -- will burn your feet! Since I don't have much of an appetite in the heat I keep my personal cooking simple and light. So here are a few of my lunch recipes which can be mixed and matched. The portions below generally serve 2:

Lime Water

Juice from 1 medium lime
2 glasses chilled water

Mix and quench that thirst! :-) I like it straight as it is, but I you could also add some sweetner if you prefer.

Salty Lassi - Yoghurt drink

1 cup plain yoghurt
1 cup chilled water
pinch of black pepper
pinch of black salt
pinch of rock salt or real sea salt (not iodised)
pinch of dry roasted cumin powder(cumin seeds dry roasted and ground fine)

Blend everything together and pour into a glass to serve. It may seem counter intuitive to drink something salty, but this mildly salty drink actually does quench thirst and works to replenish trace minerals and salts which are lost from our bodies in hot weather.
*You can go ahead add some ice cubes if you fancy.

Cucumber Raita

2 small cucumbers washed, peeled and grated (Indian cucumbers are 1/4 the
size of western ones)
1 cup plain yoghurt
1/4 tsp rock salt - or to taste
1/4 tsp black salt
1/4 tsp cumin powder
1/4 tsp black pepper

Mix everything evenly and its ready to serve.



Steamed Subji

2 Carrots - washed, peeled and sliced into short sticks
2 Potatos - washed, peeled and cubed
2 handfuls of fresh green french beans - washed, head 'n' tailed and cut in 1/2
1/2 handful green olives cut or broken into chunky pieces
1/2 tsp freshly ground black pepper
1 1/2 tsp rock salt
1/4 tsp black salt
1/4 tsp asafoetida
juice from 1/2 small lime
1-2 tbsp butter or olive oil
fresh cilantro leaves washed and chopped small(optional)

Steam all the vegetables til tender. Place in a mixing bowl. Add butter and let it melt or otherwise just add the Olive oil. Then add all seasonings. Pour on the lime juice and mix everything gently so its evenly coated.
Thank the Lord for what He has kindly provided and have a happy meal! :-D

Here is my 'lazy lady bread 'n' tomato' recipe which works with the above recipes, or as a lunch snack on its own! :-)

Zuchini Tomato Stir-fry on Toasted Bread

3-4 firm ripe tomatos cut into thick slices
I small zuchini washed, peeled and cut into medium slices
4 slices home made bread - cut into chunky slices
Butter as needed
1/2 tsp asafoetida
pinch of black pepper
1 tsp salt or to taste
1/2 tsp cumin seeds (optional)
1/2 tsp fresh ginger root grated fine (optional)

Heat a pan and melt butter - enough to generously coat the pan - on low heat. Add the seasonings and brown for a few seconds. (If you use cumin add that first, then ginger and add the other seasonings a few seconds later). Add the zuchini and tomato slices, and stir fry - when a little softened and browned turn over. Cover with a lid for a few minutes to cook. (Add a tbsp of water if required to prevent burning). When the zuchini slices are tender and lightly browned remove from heat.

Heat another pan on med low heat, coat generously with butter and place the bread slices in.Turn when lightly browned. Add a dab of butter on top of each slice to soften. Remove from heat when ready.

Place the zuchini tomato stir-fry onto the bread slices and its ready to serve.
Yummy!

(The zuchini can also be omitted, it still tastes great just with tomatos, but adjust the seasoning - simply add a little less of everything if you choose this option. And if the tomatos are very acidic then add a pinch of sugar).   

Instead of the cucumber salad you may opt for a Red Beet salad which is also delicious, it simply takes a little more time if you opt for the cooked beet salad - about 1/2 hr - 40  mins. See below.

Red Beet Salad #1

2 big red beets, washed, root and top removed
1 cup plain yoghurt
1/2 tsp rock salt
pinch of sugar
pinch black pepper(optional)
Some fresh cilanto, washed and chopped roughly

Cook the beets til they are tender. Strain from water and add into a bowl of cold water. When cool enough to handle remove the peel - it will come off easily in your hands if the beets are properly cooked. Grate the beets on the big grater holes. In a bowl mix beets with yoghurt and salt, pepper and cilatro. Serve room temperature.

Red Beet Salad #2

2 big red beets, washed, root and top removed
juice from 1 lime/ or from 1/2 a small lemon
1/4 tsp salt

Follow same proceedure for cooked beets as above. Instead of grating, slice into medium thin slices. In a bowl mix beet slices, lime juice and salt. Serve as is or chill in fridge before serving. This salad is so simple, refreshing and tasty!

(Lemon/lime juice acts as a preservative so you may keep it for 1-2 days in the
fridge).

Red Beet Salad #3 (uncooked)

2 red beets, washed, peeled and grated fine
juice from 1-2 limes
1 tbsp extra virgin, cold pressed olive oil
pinch of salt
pinch of pepper
pinch of sugar

Mix all ingredients and its ready!
*You may also add a grated carrot to this recipe for variation.

Potato Salad # 1

4 potatos washed, peeled and cubed
2 cups fresh plain yoghurt
2 tsp salt or to taste
1/4 tsp black salt
1/4 tsp black pepper
1 tsp powdered sugar
pinch of asafoetida

Steam Potatos til tender and set aside to cool.
Mix yoghurt with all seasoning and pour over the potatos, mixing evenly but gently to avoid breaking the potatos. Put in fridge a few hours. Serve chilled. Yummy yum!

Additional: You may add 1 cup grated fresh coconut for great flavor and nutrition (of course thats if you are in India).

Potato Salad #2

4 potatos washed, peeled and cubed
2 cups coconut cream
2 tbsp olive oil
1/2 tsp asafoetida
1/2 tsp paprika
1 1/2 tbsp salt or to taste
1/2 tsp black salt
1/4 tsp black pepper
fresh mixed herbs e.g. basil, mint, nastursium - chopped coarsely
2 tbsp roasted sunflower seeds
a few black olives sliced into rings
1/4 cup cranberries - soaked til soft and drained

Steam Potatos til tender and set aside to cool.
Blend together coconut cream with the remaining ingredients except the herbs and seeds.
Place potatos into a mixing bowl, pour over the coconut cream sauce and add the herbs, olives, cranberries and sunflower seeds. Mix gently to avoid breaking the potatos. Leave in fridge a few hours. Serve chilled. De-li-ci-ous!

Green Bean Salad

3 handfuls of fresh green french beans, washed, head 'n' tailed
and halved
1 tbsp butter or olive oil
Juice from one lime
1/4 tsp black pepper
1/2 tsp salt
pinch sugar
1/4 cup coarsely crushed walnuts (optional)

Steam beans til tender. In a mixing bowl combine all ingredients. Serve at room temperature.

Steamed Veggies

Fresh veggies - some of my favorites are: green peas, beans, carrots, brocoli, squash
Butter or olive oil
Salt
Black pepper
Asafoetida
Juice from a fresh lime
Fresh cilantro washed and chopped

Wash and prep veggies. Steam til tender.  Combine all ingredients in a mixing bowl and mix gently til evenly coated in the seasonings. Serve hot or at room temperature.

Indian - Irish Mashed Potatos

4 potatos washed, peeled and cubed
2 tbsp coconut oil
1 tbsp cumin seeds
1/2 tsp asafoetida
1 small green chilli chopped fine
or otherwise 1 tbsp finely grated fresh ginger
1 tbsp rock salt
1/4 tsp black pepper
Fresh cilantro leaves washed and chopped
fresh lime/lemon juice to taste

Cook potato's til soft. Drain excess water and set aside. Heat coconut oil.
Add the cumin seeds and ginger and fry a few seconds. Then add asafoetida and fry about 3 seconds. Remove from heat. Mash potato's with a little of the cooking water.Add in the spice chaunce,salt, pepper, cilantro and mix well. sprinkle a little lime juice on the potato when you serve it. Serve hot with some steamed veggies and a salad.

Cooking, Cow Dung and the Simple Life

 In October 2009 I had the exciting opportunity to experience cooking outside in the traditional Indian village style here in Mayapur, West Bengal. Yes that’s right, outside. . . no fancy stove, no electric, no gas. . but a hole in the ground finished with a simple earthen structure to place the pot upon.  And the pot was a hand made red clay bowl with no handles. Dried cow dung patties, dry sticks, and reeds were the fuel! With no kitchen counter or running water at hand, squatting and working on the bare earth with a bowl of water for washing, and all the utensils, veggies, spices etc., in newspaper bags and baskets placed nearby was the modus operandi.  It was quite the adventure and it reminded me of my childhood days of playing house and cooking mud pies on an open fire in the garden.

It was a juggling act to keep the fire going with the right amount of flame, to stir the pot, and see what I was doing with all the smoke making my eyes stream tears.  My eyes hurt for 2 days afterward, but if I was asked to do it again Id say yes! Does it sound like fun?  Not sure, but  I thoroughly enjoyed myself and together with my mum and sisters we managed to make a two subji's and two sweet preparations. I was quite proud of us and our teamwork! Mind you, I'm not sure if Id want to do it every day, especially not in bad weather. Its really an art to cook like this and still in many of the Bengali villages the young girls of the house are trained in the art, beginning with the essential the task of tending the fire. With a life like that you can really say in its truest sense that the kitchen, or the hearth, is the heart of the home. The home in a typical Indian village was and still is in many places a simple earthen/mud/bamboo hut which just blends in with nature very pleasantly. 

Recently I walked through the woods along the Jalangi river here in Mayapur, Bengal and explored some of the villages along the way. Observing the rustic village life it struck me how living in a hut is really about living outdoors most of the time. Knowing how to work with the raw elements is very much part of life. The pace of life is much slower, peaceful and soothing to the soul compared to the frenzy of a city. The simplicity of such a life pulled at my heart somehow.  Maybe I was an Indian villager in my last life! I'm impressed how resourceful Indian people are and how most of what is used is what is found in the surrounding environment. In these days of search for viable environmentally friendly alternatives I would say that the unsophisticated Indian village life has answers.

Though it most of us would be hard pressed to really take up such a lifestyle, aspects of it could be implemented into our lives. I believe that if we lived in harmony with the principles of natures interdependent relationships then we could solve many of today's man-made environmental disasters. Sadly in a world caught in the widening grasp of corporate rule, such simple life and high thinking is not much valued and village life is on the decline. But maybe we should pause and take time to consider what progress is. With what goal and to what kind of  future are we progressing? Will it bring happiness to the next generation? Village life may be simple but it fulfills mans basic requirements.As Srila Prabhupada said, a man may have much wealth but in the end of the day his stomach is only so big and he cannot eat more than a few chapati's.

 In the Indian village, traditionally even the ashes from the fire
(as well as earth / clay / Ganges mud), are used to clean the pots,
to wash clothes and are very good for the skin . . .  does that
sound weird to us who are used to foaming scented soaps and
detergents? You bet, but it works wonders!  And cooking in a clay
pot  gives a unique flavor to the food . I think its great because the
pot is disposable and simply merges back into the earth in time.
How green is that?!

 And who in the Western world would ever  think
of using dried cow dung as fuel? It burns excellently.
I know that it is said that the methan gas from cow
farms is detrimental to the environment but I think that
has more to do with the modern agricultural methods
than with cow dung itself. In a more natural village style
goshalla (name of the place of were cows are kept),
were the dung is used up quickly Id say it’s a different
story.  Believe it or not, cow dung is probably the only
dung in the world which is 'clean' in that it has antiseptic
and medicinal properties and it is used for many
purposes in an Indian village. Of course that’s dung
from cows who are not fed with growth
hormones and slaughterhouse waste and what-not
which create a cycle of destruction in nature's food
chain.  So how else is cow dung used in the villages?
Keep an open mind. . . :-)

Believe it or not, the floors and even walls of the mud huts that
families inhabit are regularly smeared with a thin layer of fresh cow
dung….I know, I can hear you groan…but it loses its extreme
pungent smell when it dries. It keeps away insects and is cooling
in the summer heat and warming in the winters chill.  Apparently on
a subtle level it even keeps away the unwanted the elements who
float around in white bed sheets in the night and I don’t mean a
Hare Krishna in white robes!  It would keep me away too I hear you
say…ha ha-ha! No seriously, it actually creates a very pleasing feel in
the home for some reason.  The smoke of the dried cow dung patties is
bitter and acts as a mosquito repellent, and it gives the food cooked
upon it additional health benefits.  Isn't that amazing?!  Now that you
know some of the glories of cow dung, never mind cows milk or urine,
maybe you have a better idea as to why the cow is traditionally
honored like a sacred mother in India.

 I could say more, but I think its time to share the fruit of my labors over the outdoor stove that day. So without further ado, here are the recipes of the Alu Subji and laddu's. They probably wont taste the same cooked on a gas or electric fire, but I'm sure they will still be good. Or do you fancy making a camp fire and cooking a meal outdoors in the woods somewhere?!  ;-b

 
Alu Subji  (Alu = Potato)

4 potato's washed, peeled and cubed
1 red bell pepper washed, de-seeded and sliced into strips
3-4  tomato's washed and chopped (remove green part where the stem was - its toxic)
1 handful of roasted peanuts roughly crushed
1 handful fresh coriander (cilantro) leaves washed, chopped
1/2 tsp black pepper freshly and coarsely ground
2  tbsp fresh ginger root grated fine
1 tsp cumin powder
1/4 tsp asafetida
1 tbsp rock salt (or to taste)
Water as needed
3  - 4 tbsp ghee or oil or as needed
1/4 tsp brown sugar
Freshly squeezed lime juice to taste

Heat the ghee/oil in a thick bottomed pot or heavy wok
(or a clay pot suitable for cooking!!)When hot enough,
but not smoking, drop in the grated ginger, stir-fry a few seconds.
Then add in the powdered spices then the crushed black pepper,
and a few seconds later the tomato's and bell peppers. Stir-fry
for about 3 min on medium heat and add the potato's.

Stir-fry a few minutes, add a little water and cover. Stir
occasionally and add water as needed. Add peanuts towards
the end of cooking. When potato's are tender they are done.
The texture should be slightly moist but it’s supposed to be a dry
subji, so no water should be visible at this point. Add salt, sugar
chopped coriander leaves, and lime juice and mix. Serve hot
garnished with lime wedges.

Besan Laddu (chickpea flour sweet)

1 cup sifted chickpea flour(Besan)
1/2 cup butter or a vegan alternative
1/2 - 1 cup sifted powdered sugar (to taste)
A pinch of cardamom powder (or another flavor e.g. vanilla essence)
Otional - chopped nuts, raisons etc.
Buttered tray

Melt butter over medium heat in a heavy bottomed pan.
Add in chickpea flour and roast stirring constantly over
medium low heat.  If it seems too dry add some more butter.
The besan should be saturated with butter. Be careful as it
burns easily.

It is ready when the color changes from yellow to a light tan brown
and has a pleasant nutty aroma.

Turn off heat and mix in the cardamom powder. Scrape onto a
buttered tray, flatten it out and allow to cool. Either cut it into
squares or otherwise form into balls while its still warm. You
may roll the balls in crushed nuts or coconut if you like.
Serve cold.

Panir Dil Kush

Namaste from the sacred land of Navadwipa, Bengal, India! :-)

Finally I've got time to update this blog as promised - phew! I have so much great stuff to share I hardly know where to begin! I guess I'll just plunge in and see where it goes. I've got some wonderful new recipes - both traditional Bengali style and some the result of my own experiments in the kitchen here. One of my all time favorites which I learned here is a take on Mater Panir (tomato cheese stew), but with more subtle nuances and flavor, and a little of my own tweaking. Its called Panir Dil Kush or happy cheese! :-D Its important to use fresh tomato's and the dried fenugreek leaves to retain the subtle flavor of this delectable dish. The panir can be store bought or even better - make your own.

Panir Dil Kush

10 firm ripe fresh tomatos washed
1/2 kg of firmly pressed panir cubed small
1 heaped tsp Kasturi methi leaves (dried fenugreek leaves)
1/2 - 1 tsp of coriander powder
1/2 - 1 tsp cumin powder
2 - 3 tsp salt or to taste
3 tsp ginger paste (freshly ground ginger root)
1/2 tsp black pepper
1/4 tsp tumeric powder
2-3 tbsp ghee (clarified butter)
1 pot of hot salted water
1 pot of plain water

*Add tomatos to the pot of plain hot water and bring to a boil. Allow to simmer for 20 mins to cook
the tomatos and also split and loosen their skins. Strain the water off the tomatos and place into a
bowl of cold water. Watch out - they are boiling hot! 

*Put panir cubes into the pot of hot salted water and allow to boil on a medium low flame for about 15 min.
The panir will expand slightly. It should change consistency from dense and firm to soft and spongy, yet
retain its shape without breaking.

*While the panir is cooking remove the skins and the green centers from the tomatos. Place in a blender
jug together with ginger paste, pepper, tumeric and salt and blend into a smooth sauce.

*Strain water off the panir and set aside.

*In a thick bottomed wok heat the ghee. Taking the methi leaves in your hands crush it up between palms and crumble into the hot ghee, then quickly add cumin and coriander powder. Be very careful - the flavor
will be ruined if its burnt. Turn off the heat if necessary - it only needs a few seconds!

*Pour in the tomato sauce - it will look like a volcanic eruption for a minute! :-D Cook for 3 - 5 mins stirring periodically. If the sauce is watery cook down longer.

*Add the panir and cook for about 5 mins so the panir absorbs the flavor of the sauce. Stir regularly - but gently (to avoid breaking the panir cubes).

Voila! Its ready! Serve hot with plain basmati rice for a delicious meal.