Paruppu Urundai Kuzhambu

Thuvar Dhal - 1/2 cup

Channa Dhal - 1 cup

Fennel seeds - 1 tsp

Red Chilli - 6

Onion - 1 cup + 1 cup, diced

Green Chilli - 2, minced

Curry Leaves - chopped

Turmeric - 1 tsp + 1 tsp

Chilli Powder - 1 tsp + 1 tsp

Fennel Powder - 1 tsp + 1 tsp

Sambhar Powder - 1 tsp + 1 tsp

Salt

Oil - 1 tbsp.

Mustard - 1 tsp

Urad Dhal - 1 tsp

Asafetida - 1 tsp

Fenugreek - 1 tsp

Fennel Seeds - 1 tsp

Curry Leaves

Garlic - 2 cloves, sliced

Tomato - 1, diced

Tamarind Juice - 1 cup

Coconut - 1/2 cup, grated; ground to a coarse paste

Rinse and soak Thuvar Dhal, Channa Dhal, and Red Chillies in water for at least 3 hours. Place the ingredients in a blender and grind into a coarse paste.

In a bowl, combine the ground Dhal with Onion, Green Chilli, Curry Leaves, Turmeric, Chilli Powder, Fennel, Sambhar powder, and the necessary Salt. Mix well, shape into small balls, and set aside.

Heat Oil in a medium pan.

Temper with Mustard, Urad dhal, Asafetida, Fenugreek, Fennel, and Curry Leaves.

Add Garlic and sauté for 30 seconds.

Sauté Onion until it becomes translucent.

Add the Tomatoes and cook covered until they soften.

Season the mixture with Turmeric, Chilli, Fennel, Sambhar powder, and the necessary Salt.

Once the raw aroma of the spices dissipates, add the Tamarind Juice and bring the gravy to a rolling boil.

Gently add the prepared balls and cook covered for 10 minutes.

Turn the balls over, add the Coconut paste, and cook covered for another 10 minutes.

Serve warm with Rice.

Chicken Shawarma Rice Bowls

For the Chicken:

1.5 lbs (680g) boneless, skinless chicken thighs

Seasoning: 1 tbsp paprika, 1 tbsp cumin, 1 tbsp onion powder, 2 tsp coriander, 1 tsp allspice, 2 tsp turmeric, 2 tsp pepper, 1 tsp salt

3 tbsp olive oil + 8 garlic cloves

½ lemon, juiced

2 tsp @betterthanbouillon roasted chicken base

For the Rice:

3 tbsp butter + 1 ½ cups yellow onion, diced

1 tbsp turmeric, 2 tsp paprika, 2 tsp garlic powder, 2 tsp pepper

1 ½ cups basmati rice

3 cups hot water

3 tsp @betterthanbouillon roasted chicken base

For the Fresh Sumac Salad:

½ large red onion, thinly sliced

1 cup cherry tomatoes, quartered

1 cup cucumber, sliced then halved

1 tsp salt, 1 tsp black pepper & 2 tsp sumac

½ lemon, juiced

For the Garlic Sauce:

¼ cup mayonnaise + ¼ cup plain Greek yogurt

2 to 3 garlic cloves + 1 tbsp fresh parsley

1 tsp salt + 1 tsp black pepper

½ lemon, juiced + 1 tbsp olive oil

In a bowl, combine the chicken with the spices, olive oil, garlic, lemon juice and Better Than Bouillon. Mix well. Marinate for as long as your patience can handle.

Heat a large pan over medium-high heat and add a drizzle of olive oil. Once hot, add the chicken in batches. Cook for 6 to 8 mins per side until golden and cooked through. Set aside.

Reduce heat to medium-low. Add butter to the same pan then the onions & cook, stirring often, until translucent. Add the garlic & spices, cook for 1 to 2 mins. Add the rice and toast for 2 mins while stirring. Pour in the hot water mixed with Better Than Bouillon. Stir & bring to a boil. Once boiling, cover & reduce heat to low. Simmer for 20 mins until cooked.

Mix the salad ingredients in one bowl and the sauce ingredients in another bowl. Enjoy!

Bindi Aloo ki Sabzi

Mustard oil – 5–6 tbsp

Bhindi (okra) – 1.5 kg, cut into 1-inch pieces

Turmeric powder – 1 tsp

Oil – 3 tbsp

For tempering:

Mustard seeds – 1 tsp

Cumin seeds – 1 tsp

Coriander seeds – 1 tbsp, coarsely crushed

Fennel seeds – 1 tbsp, crushed

Hing – a pinch

Other ingredients

Potatoes – 1.5 kg, cut into similar size

Ginger – 1 inch, finely chopped

Green chillies – 4, crushed

Besan – 3 tbsp, roasted

Red chilli powder – 1 tsp

Garam masala – 1 tsp

Lime juice – 1 tbsp

Salt to taste

Heat mustard oil and sauté bhindi on medium-low flame for 2 minutes. Add turmeric and cook for another 4–5 minutes. Remove and keep aside.

In another pan, heat oil. Add mustard seeds, cumin, coriander seeds, fennel, and asafoetida. Add potatoes and cook till 70% done and slightly crisp. Add ginger and green chillies. Sauté for 2 minutes.

Add bhindi back, mix, cover, and cook for 3–4 minutes.

Add chilli powder, garam masala, salt, and roasted besan. Mix well. Cover and cook for 4–5 minutes. Finish with lime juice.