Makai na Chino

2 16 oz packets of frozen corn, defrosted
3-4 green chilies (more or less depending on spice tolerance level)
2 tbsp water
2 tsp. mustard seed
1 tsp. asafoetida (hing)*** optional
2 tsp. ground coriander/cumin mix
4 tbsp. shredded coconut
enough milk to submerge most of the corn
2 tbsp. olive oil
1 tbsp salt

Cut off stems from green chilies, add it with water to food processor, set aside.
When corn is completely defrosted, blend or food process 3/4 of corn separately, and in batches to make it easier. Add oil to large pan, and then hing. When it starts to simmer, add mustard seeds. When it starts to pop, add corn. Stir a few times to get mustard seed throughout, and then add milk (I would say 1-2 cups, but I'm not sure - submerge most of the corn, but not completely). Let corn reduce in milk - stir occasionally. After much of the milk has evaporated, add the rest of the ingredients (chili liquid, coriander/cumin, salt, and coconut) and stir thoroughly. Keep stirring so it doesn't stick to bottom of pan, and serve. Makes 8 servings.

Kale (or Spinach) and Quinoa pilaf

• 2 cups water with some salt added
• 1 cup dry quinoa
• 1 bunch kale or spinach, washed and chopped
  
• 1 lemon, zested and juiced
• 2 scallions, minced
• 1 tablespoon toasted walnut oil or olive oil
  
• 3 tablespoons salted sunflower seeds (or walnuts)
  
• 1/2 cup crumbled goat or feta cheese
• handful of raisins (or dried cranberries)
  
• salt and pepper

1. Bring the water to a boil in a covered pot. Add the quinoa, cover, and lower the heat until it is just enough to maintain a simmer. Let simmer for 10 minutes, then top with the kale/spinach and re-cover. Simmer another 5 minutes, then turn off the heat, add the raisins scallions and allow to steam for 5 more minutes. Ask a question about this step.
2. While the quinoa is cooking, take a large serving bowl and combine half of the lemon juice (reserving the other half), all of the lemon zest, oil, seeds, and goat cheese. Ask a question about this step.
3. Check the quinoa the cooking time has completed -- the water should have absorbed, and the quinoa will be tender but firm, and the kale tender and bright green. Fluff the pilaf, and tip it into the waiting bowl with the remaining ingredients. Toss to combine, seasoning with salt and pepper, and the remaining lemon juice if needed.

Favorite Pistachio Pizza

2 Handfuls of sundried tomatoes, cut
Pizza dough (if making from scratch, add fresh tarragon leaves)
chopped pistachio (lots)
some balsamic vinegar
mascarpone cheese
mozzarella cheese
fresh basil leaves (also cut)
black pepper to taste

Cook pizza crust about half-way. Flip over, let cool, then spread mascarpone cheese on the bottom of the crust, spread cut sundried tomatoes, chopped pistachios, and then add mozzarella cheese on top. Put in oven, and then when you take it out, add fresh basil leaves, balsamic vinegar (very little) and if it seems dry at all, a little of the olive oil that the sundried tomato came in. Also add fresh black pepper.

Enjoy! This is Tushar's recipe/idea, Sheeba's pic, Smita's adaptation.

Katha Mitha Beingan (Stuffed eggplant)

3 tbsp. sesame seeds
3 in. piece of coconut
a fistful of peanuts
2 tbsp. fennel seeds
Tiny eggplants (enough to cover the bottom of your pan)
1 tbsp salt
1 tbsp sugar
1 tbsp garam masala powder
1 tbsp red pepper powder
1 tbsp turmeric powder
1 tbsp mustard seed
1 tbsp oil
pinch of asofeitada (hing) powder
2 tsp of tamarind chutney

Blend the first 4 ingredients in a blender or food processor. Then add salt, sugar, garam masala, red pepper, turmeric, and stir until it's all one powder. Cut the eggplants down to the stem (in four parts) and stuff with powder. Lightly coat a pan with oil and add hing, then mustard seeds. Wait until they pop and then add the eggplant to the bottom of the pan (they should be in only one layer). Once they are all in, add water so that half of the eggplants are submerged. Cover for 10 minutes. Add tamarind chutney to the water and let cook for 5 more minutes.

Corn, Mushroom and Green Pepper Subji

1 cup of frozen corn kernels (if you use fresh, cook them at the same time as the mushrooms)
1 large green pepper (Cut the pepper into half, and then into 1/2-inch strips.)
2 cups of mushrooms quartered
1 large onion, finely minced

1 tbsp grated ginger

1 tbsp minced garlic

1 tbsp coriander powder

1 tsp cumin powder
1 tsp red chili powder
1/2 tsp turmeric
1 tsp garam masala (I grind cinnamon sticks, cloves, cardamom, and peppercorn but you can buy at the Indian grocery store)
1 tsp olive oil

1 cup diced tomatoes

1 tbsp tomato paste

2 tbsp salted butter
Salt to taste

Heat the oil and saute the onions until they start to turn golden-brown. Add the ginger and garlic and saute another minute over medium heat. Add the tomatoes and tomato paste. Saute over high heat for about 2 minutes or until the oil begins to express. Lower the heat to medium. Add the coriander, cumin, turmeric and chilli powders and stir. Add the mushrooms and stir well. Add salt to taste. Cook for about five minutes until the mushrooms are cooked. Now add the green peppers and frozen corn. Cook another five minutes. Add the garam masala. Add butter.
Garnish with coriander and serve hot with Indian bread and fresh plain yogurt.

Asparagus Cashew Rice Pilaf

I made this last night and it's delicious and healthy!

Ingredients

Serves 8. Ready in 30-50 min.

• 1/4 cup butter
• 2 ounces uncooked spaghetti, broken
• 1/4 cup minced onion
• 1/2 teaspoon minced garlic
• 1 1/4 cups uncooked jasmine rice
• 2 1/4 cups vegetable broth
• salt and pepper to taste
• 1/2 pound fresh asparagus, trimmed and cut into 2 inch pieces
• 1/2 cup cashew halves
• *mushrooms (chopped) (optional)
  

Directions

1. Melt butter in a medium saucepan over medium-low heat. Increase heat to medium, and stir in spaghetti, cooking until coated with the melted butter and lightly browned.
2. Stir onion and garlic into the saucepan, and cook about 2 minutes, until tender. *Here, I added the chopped mushrooms and sauteed them with the onion, garlic. Stir in jasmine rice, and cook about 5 minutes. Pour in vegetable broth. Season mixture with salt and pepper. Bring the mixture to a boil, cover, and cook 20 minutes, until rice is tender and liquid has been absorbed.
3. Place asparagus in a separate medium saucepan with enough water to cover. Bring to a boil, and cook until tender but firm.
4. Mix asparagus and cashew halves into the rice mixture, and serve warm.

Amount Per Serving Calories: 249 | Total Fat: 10g | Cholesterol: 15mg

Butternut Squash and Fried Sage Pasta

Haven't tried to make this yet, but it looks yummy and healthy!

Serves 4

INGREDIENTS

• 8 oz whole-wheat penne
• 1 tablespoon olive oil
• 8 sage leaves
• 1 medium red onion, thinly sliced
• 2 garlic cloves, finely chopped
• 1 medium butternut squash (about 2 lb), peeled, seeded and cut into 1-inch cubes
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup grated Parmesan

  PREPARATION

  1. Cook penne as directed on package. Heat oil in a large skillet over medium heat. Fry sage, turning once, until crisp on both sides, about 1 minute per side. Transfer to a paper towel. Add onion and garlic to skillet. Cook, stirring frequently, until soft and golden, about 3 minutes. Add squash, 3/4 cup water, salt and pepper. Cover and simmer, stirring occasionally, until squash softens, 5 to 7 minutes. Drain pasta, reserving 1 cup cooking water. Return pasta to pot and add squash mixture; stir over low heat, adding some reserved cooking water if necessary, until pasta is coated, about 1 minute. Serve, garnished with cheese and sage.

  The skinny

  337 calories per serving, 6.5 g fat (1.4 g saturated), 63 g carbs, 10 g fiber, 11 g protein