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Showing category "Recipes" (Show all posts)

Get-Away!

Posted by Veronica Sidhu on Wednesday, March 1, 2017, In : Recipes 
       Menus and Memories from Punjab has made its way to Cuba! Kate, an American ex-pat who owns a lovely get-away there, has written me that she and her guests enjoy the recipes from the book. Our son and daughter-in-law spent time there and loved the whole experience! I’ve made a recipe that would be perfect for her to serve her guests before embarking on a tour. I made this dish many times for our out-of-town guests for brunch before they headed into the city for sight-seeing. It is eas...
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Beet It Good!

Posted by Veronica Sidhu on Saturday, February 4, 2017, In : Recipes 
I prepared this raita for dear friends to send them a surprise through my husband who was meeting them at our temple. I had some lovely roasted beets from the night before added an orange and some boondi--those little round crunchy dots and a beautiful marriage was consummated.  If you want a swirly white and pink effect, swirl the beets in last and then serve immediately.


Beet and Orange Yogurt Salad- Chakander Raita (dairy)
Yield: 8 servings
2 beets or 1 cup chopped and drained canned or jar...

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Sultry Summer Dish--Delish!

Posted by Veronica Sidhu on Wednesday, August 10, 2016, In : Recipes 


Saffron Yogurt with Nectarines or Peaches and Pistachios (dairy)

Raja Raita

Yield: 10 half-cup servings

4 cups (32 oz.) container plain yogurt

¼ teaspoon saffron

1 tablespoon hot water

2 pinches ground cardamom

2 pinches ground ginger

½ teaspoon salt

3 peaches or nectarines- blanched, peeled and sliced 

2 tablespoons sugar 

¼ cup unsalted pistachios, chopped

1/8 teaspoon kewrda flavor (optional)

2 sheets silver leaf chandi werk (optional)

In a se...


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Fall for Chard!

Posted by Veronica Sidhu on Wednesday, October 21, 2015, In : Recipes 
     Fall is my favorite time of year. Love the crisp air and lovely colors of the leaves. The farmer's markets have been featuring the beautiful leaves and colorful stems of Swiss chard. I've seen stems of green, yellow, orange--and my favorite, a bright, cherry red. The taste of the leaf is mild, more like spinach than mustard, and the stems stay bright when you cook them. 
     Here are two recipes featuring red-stemmed Swiss chard. Both use lots of sautéed onion which slightly sweetens th...
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Corn Fritters with Tamarind/Pineapple Chutney

Posted by Veronica Sidhu on Wednesday, August 26, 2015, In : Recipes 

 Sweet corn on the cob! Have you had your fill yet? How about off the cob? Here is a simple recipe that got rave reviews from friends and they were gobbled up. Only three tiny fritters were left to photograph. I hope they look as good as they tasted. The pineapple-tamarind chutney really went perfectly with the corn. Try this combo before the season ends.



Corn Fritters Mukkee Pakora

Yield: 16 fritters

Make these yummy morsels very close to serving time. So thaw the corn ahead ...


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VEGAN MOM BBQ?? Manchurian Cauliflower Rescue

Posted by Veronica Sidhu on Saturday, May 9, 2015, In : Recipes 
  It's a challenge to make a dish that satisfies every taste. If you have BBQ lovers and vegans in the same family--here's a recipe for you! Great as an appetizer or side. Our boys love it. 
  

MANCHURIAN CAULIFLOWER (vegan)

Serves 4-6

Many Indian restaurants serve this popular Chinese fusion dish. Yes, it is vegan, but hearty enough for BBQ lovers. It's slightly sweet so kids like it too. It should have at least a tiny kick—the heat is up to your use of red pepper or mild chile p...


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Gluten-Free Pancakes

Posted by Veronica Sidhu on Friday, April 17, 2015, In : Recipes 

 GLUTEN-FREE PANCAKES

Raise your hand if you like pancakes!! For a simple supper or savory brunch, everyone can enjoy these pancakes! So many people these days have a sensitivity to gluten or have celiac disease that it can be a challenge. Do add some rice or other gluten-free flour to lighten the batter a little, since besan by itself tends to be rather heavy. Pair them with yogurt salad or fresh mango chutney or salsa. They freeze well if cooled and individually wrapped.

Chickpea Flour Pancak...


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Happy Spring! Dill and Cucumber Raita

Posted by Veronica Sidhu on Tuesday, March 24, 2015, In : Recipes 

     How wonderful to wake up to bird song! Soon we will see the blossoms. Although we've had a punishing winter, it's time to enjoy a rebirth. At least once a week we have our twin grandsons here for dinner. Phulkas (home-made whole wheat flatbreads) are on the menu because one of the boys, a very picky eater, loves them. Also on the menu is salmon for both of them for its omega 3s which are good for brain development. As long as we put butter on top, our little super-taster is happ...


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Best-Tasting Preventive- Kumquat Chutney

Posted by Veronica Sidhu on Monday, December 1, 2014, In : Recipes 

Spiced Kumquat Chutney

Kumquat Marubba

Yield: 2 cups

This has to be the best-tasting preventive “medicine” in the world. Kumquats, those tiny, oval “oranges” are eaten peel and all either fresh, or cooked as they are in this recipe. Limonene is an essential oil in the peel that has anti-tumor properties. Add the anti-bacterial properties of cinnamon and cloves and the anti-viral properties of star anise.

1 1/4 cups orange juice

1 teaspoon cloves

½ stick cinnamon or 1/8 t...


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Turmeric—Nature’s Miracle! Mung Bean Recipe

Posted by Veronica Sidhu on Sunday, October 21, 2012, In : Recipes 

Who knew? The ancients knew and now science is just catching up! Attended a conference this week where the great medical anthropologist, Alberto Villoldo spoke about neurogenesis—the body’s process of creating new neurons. Brain-Derived Neurotrophic Factor (BDNF) is essential to this process, the lack of which is found in people with Alzheimer’s, depression, anorexia, schizophrenia and obsessive-compulsive disorder.

“Power Up Your Brain”, his book, relates the power of turmeric a...


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Hearty Vegan Soup with Many Health Benefits

Posted by Veronica Sidhu on Monday, September 17, 2012, In : Recipes 

Health Benefits of Spices--Back to the Future!

We were privileged to be invited back to Ann Arbor to deliver a lecture at the public library downtown, and absolutely wonderful venue. Next year will be 50 years since my husband and I graduated from the University of Michigan, he with a master’s, me with a bachelor’s. The Health Benefits of Punjabi Spices was the topic, so timely now, as research is just catching up with the knowledge of the 5.000-year old Science of Life-...


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Butter Bean Soup, Ayurvedic Masterpiece

Posted by Veronica Sidhu on Monday, September 17, 2012, In : Recipes 

        Scientific research is just catching up with the knowledge of the 5.000-year old Science of Life-Ayurveda. The Health Benefits of Punjabi Spices was my topic, so timely now, when we were privileged to be invited back to Ann Arbor to deliver a lecture at the public library. Next year it will be 50 years since my husband and I graduated from the University of Michigan, and this nourishing soup is typical of the delicious Punjabi fare that has kept us feeling so great all these years.

...
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LOVE IS IN THE AIR, Mukhani Daal

Posted by Veronica Sidhu on Tuesday, May 29, 2012, In : Recipes 

  

It was an honor for me this weekend to join in the celebration of Neeru and Supandeep’s joyful celebration. A typical Indian wedding is a glorious, colorful spectacle of devotion to God, family and friends. Celebrated with music, dance and fabulous food, no one who participates can help but feel the thrill and promise of bride and groom in their life together. But this time, sitting in the presence of these two wonderful children and their loving families was a truly moving experience...


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Balushahi-Punjabi Donuts

Posted by Veronica Sidhu on Tuesday, February 28, 2012, In : Recipes 

                                            

    This recipe, a favorite of my husband, is a valentine sent with love from his cousin, Surinder Kaur Gill now of Houston, Texas. She was the only girl who lived in the village compound with an extended family of unruly boys. As the youngest and “civilizing” force, she reigned supreme in the hearts of Babaji, her grandfather, and all her uncles and aunts who doted on her--a rose among thorns!    

    Surinder says that the syrup for balusha...


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Vegan Almond Pudding

Posted by Veronica Sidhu on Tuesday, January 31, 2012, In : Recipes 
When a vegan friend asked me to prepare a meal for our group, I jumped to the challenge. My version of Almond Pudding (with pistachios and milk) was already published in Menus and Memories, so had fun revising it with vegan ingredients. It got raves!

Vegan Almond Pudding
Badam Fearnee

Yield:10 ½ cup servings

3 cups (25 oz.) coconut milk
3 cups plain or vanilla soy milk, divided
1 cup rice flour
1 cup sugar
1 teaspoon almond flavor
1 tablespoon coconut oil or vegan spread
1/3 cup sliced almonds
Sugar an...
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Eggplant with Tofu or Paneer

Posted by Veronica Sidhu on Tuesday, August 30, 2011, In : Recipes 

   Do complete this yummy recipe at least once with tofu, and you will come back to it again and again. Although frying and then stirring is an unconventional method for Punjabi dishes, it tastes quite traditional. Dare you not to eat these morsels straight from the karhai!                                     "Fried-Stirred” Eggplant and Tofu or Paneer* 

Yield: 6 servings                                                                                                                        

1 ...
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Peachy/Pepper Cabbage

Posted by Veronica Sidhu on Tuesday, July 19, 2011, In : Recipes 
    Is there any sweeter way to remember summer than the taste of a fragrant, luscious white peach? We've had several weeks of them and, frankly, they have been amazing! How to extend the season? My friend, Marta, solved that problem when she brought a bag of dried white peaches (from Trader Joe's) to our spiritual book club meeting. It must have been the combined grace of friends that gave inspiration to the dish on our table that night. From the pantry came some dried, smoked, brick-red New...
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Healthy "Mutter's" Day! New Recipe for Peas

Posted by Veronica Sidhu on Saturday, May 7, 2011, In : Recipes 
"Mother" "Mutter", "Ma" all mean love and nurturing in several languages. How many nurturers are taking good care of themselves? Are you buying organic baby food, but not eating organic yourself? How about starting a program to bring good food to the table that helps you, your family and helps the planet. Here is a recipe for Mutter/Methi//Tofu Peas with Fenugreek and Tofu that balances sweet/ bitter and salty tastes while adding some protein and fighting insulin resistance. Think of it as a ...
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Red Cabbage 'N Apples with Mango Chutney

Posted by Veronica Sidhu on Saturday, March 19, 2011, In : Recipes 
The grandgirls and I have been busy cooking up my mango chutney (p. 45 of M+M). And since I had a hankering for Grandma Susie's red cabbage, I decided to blend the two. Wow! Piquant, spicy and gorgeous--and so easy if you use any Major Grey-type chutney from the jar. But as you know by now, home-made is better by far! Did you also know that the jarred mango "chutney" is not technically a chutney but a marubba, a spicy fruit preserve?  This colorful side dresses up the humblest main dish and m...
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"Sunshine Pasta", Spaghetti with Lemon Achaar

Posted by Veronica Sidhu on Wednesday, February 16, 2011, In : Recipes 

      Did you know that both Punjabis and Italians love lemon pickle, "sunshine in a jar"? (See photo below.) Decided to experiment with this Punjabi standby that I usually pair with paurantha, whole wheat flatbreads, or saag, stewed mixed greens, in Menus and Memories. Gave it an Italian setting in honor of the newest member of our extended family, Milo Umberto, born this week in Florence, Italy. It's a perky, fast and flavorful pasta dish. You may “doctor” it in so many ways. Punjabi/It...


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Sunshine in a Jar!

Posted by Veronica Sidhu on Sunday, January 30, 2011, In : Recipes 
The snow is falling but I have a little taste of sunshine in a jar, my homemade lemon pickle. It is SO easy to make.  Just lemons and salt (with a secret method you'll find on page 55 of M and M). It's great with my ultimate comfort food, subzi parauntha, a delectable vegetable-filled flat-bread. That recipe is on this blog. Get cozy and get some sunshine!

 

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Roasted Okra, Peppers and Tomatoes with Mushrooms (Pindi/Koomban)

Posted by Veronica Sidhu on Sunday, January 16, 2011, In : Recipes 
Is it because the holidays are over and the doldrums have set in that I have the urge to develop more recipes for you ?  I love summer for the roasted veggies on the grill. But why not use the oven to roast them in winter? So I roasted a mixture of veggies that I've stewed before during other winter months.  The roasting not only deepened the flavors, but kept the okra from becoming (there is no nice way to say this) slimy. You may use hot or mild peppers, seeding them is optional. Great with...
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Happy Thanksgiving - Punjabi-Style Pumpkin or Squash

Posted by Veronica Sidhu on Tuesday, November 16, 2010, In : Recipes 
Happy Thanksgiving everyone! A grateful heart is a happy heart, and my wish for each of you is a grateful heart. Thanks so much for your past support of Menus and Memories from Punjab. Village kids are counting on your continued support. All profits from the book go to them. Be generous, please share this site with all your friends and family. You never know how many potential Indian food lovers there are! Remember that Menus and Memories makes a great gift that keeps on giving in so many way...
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GoleGuppay/Pani Puri Recipe - Open your mouth wide and gup, gup!

Posted by Veronica Sidhu on Saturday, October 23, 2010, In : Recipes 
Open your mouth wide and gup, gup! Crunch down with one bite on these round balls: hence the name in Punjabi, Gole Guppay. My husband and his college buddies would buy these refreshing and unusual snacks from the street vendor in Ludhiana who would break them open with his thumb, fill them with a savory stuffing and then carefully and quickly pour cold Zeera Masala Pani into the crispy puffs at the last minute. Our guests at the cooking class found them to be great fun as well as delicious.

A...
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Two different desserts from one recipe!

Posted by Veronica Sidhu on Friday, September 24, 2010, In : Recipes 
With just a few tweaks, you can sometimes make a very different recipe! Take the fabulous Gajjerella--Carrot Halva recipe from my book, for example. There is so much "wow" factor in serving this beautiful, healthy dish to your guests. I had plenty of fresh, sweet carrots from our CSA, but my daughter, Raji, insisted that I make "finger-food" desserts for her party. So decided to make Gajjer Burfee--Carrot Fudge. "Why reinvent the wheel?" says I. "Let's tweak the halva recipe!" You can see the...
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Mango-Coconut Rice Pudding (Kheer)

Posted by Veronica Sidhu on Wednesday, July 21, 2010, In : Recipes 
Are you ready for something sweet? This pudding has lots of mango flavor, more than the traditional kheer. Made it for our spiritual book study group last night, fourteen strong! We had just finished reading Eckhardt Tolle’s A New Earth, the best book I have ever read (besides the Guru Granth Sahib). Wanted to make something different for them, something refreshing on a hot evening, Do me a favor, would you? Don’t cover it as you cook it. It does not thicken if you do. The milk has to eva...
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New recipe: Soojee Polenta with Jalfrayzee Sauce

Posted by Veronica Sidhu on Wednesday, July 7, 2010, In : Recipes 
Having returned from Italy last month, I wanted to concoct a fusion of Punjabi and Italian cuisine. In Punjab, farina is used mainly in a sweet pudding called soojee prashad (the recipe is in my book) But I decided to make something savory using the spinach which we have in abundance from our organic CSA. Most polenta is made with coarse corn meal, but can also be made with farina, which is an Italian word by the way. You could add sliced, cooked sausages to the sauce. I like Morningstar Farm...
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Calling all Greens! New Saag Paneer Recipe

Posted by Veronica Sidhu on Tuesday, June 22, 2010, In : Recipes 
Calling all Greens! Our kids, Jonathan and Sheila, got us interested in Community Supported Agriculture. We both joined a group and love the fresh, organic veggies we get. This week loads of spinach and some kale, last week they got loads of spinach and some collards. I decided to make saag paneer for our mutual guests last week from their batch, and I froze the latest batch for use later.

This recipe is most like the one you will find in Indian restaurants. It is different from two of the gre...
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Happy Mother's Day!, Mushroom Croquettes in Saffron Sauce

Posted by Veronica Sidhu on Sunday, May 9, 2010, In : Recipes 
Happy Mother's Day to all of you dedicated mothers and grandmothers! Last weekend a crew of wonderful women who came to the Punjabi cooking class helped me to finalize a recipe that I'd been working on for awhile. It's a fantasy dish literally "dreamed up." Who knows, maybe I had it at the court of Akbar, the great Moghul emperor. (I believe he was a vegetarian.)

Lindy pours saffron sauce over the Koomban Koftay:



Cathe, Renee and Helene make phulkas:


Here goes. Hope you give me some feedback on...
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New Parauntha Recipe! Radish or Cauliflower

Posted by Veronica Sidhu on Wednesday, February 10, 2010, In : Recipes 
Writing a recipe for the complete novice is a daunting task. But I'm so pleased that after many trials to get the right measurements and complete instructions, my new parauntha recipe was finally perfected at the cooking class on Jan 31st and today, at lunchtime. Thanks to Baldev Kaur Dhaliwal my dear friend from California, who taught me this method. And thanks to the wonderful gals who came to the Indian cooking class! How much fun we had! How delicious the results! Thanks so much for your ...
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Vegan Cooking Class, White Lentils (no onions or garlic)

Posted by Veronica Sidhu on Tuesday, January 12, 2010, In : Recipes 
Had a great time teaching three legume recipes on Sunday in Central Jersey. The hostess is a Taoist and vegan who invited 25 friends who wanted to learn more about cooking vegetarian meals. I made the Sweet and Sour Chickpeas, and Red Lentils with Fenugreek and Squash/Pumpkin from my book, along with a brand new recipe for white lentils which I'll share here. The group was amazed at the difference in taste among the recipes and how good they were! But anyone familiar with the range of dishes ...
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Thanksgiving, Indian-American Style!

Posted by Veronica Sidhu on Monday, November 16, 2009, In : Recipes 
Thanksgiving is just around the corner and I would like to share two recipes that are heavenly together hearkening to the theme of Pilgrims and Indians. The "Indians" in this context are from Asia, not North America but wasn't that the whole conflated mistake that Columbus made? Enjoy!

My creative friend, Tonia Kalouria suggested sweet potatoes instead of white potatoes for this dish. A few months later I was dining at Tabla in NYC with another friend, Carolynn Bridge when we tasted their coco...
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Rani Wins Healthy Recipe Contest!

Posted by Veronica Sidhu on Tuesday, August 18, 2009, In : Recipes 



"Veronica's ground turkey and peas dish is based off her husband's version of keema mutter. A very popular dish in India, keema mutter is a main dish that packs a lot of spice. But just because it's spicy, doesn't mean that it's too hot for you to handle! It's jam-packed full of flavor to get your taste buds working overtime. Veronica's recipe uses ground turkey instead of beef or lamb. Extra lean ground turkey, made from white meat, is lower in calories, fat and cholesterol compared to the o...


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Homemade Garam Masala

Posted by Veronica Sidhu on Monday, July 20, 2009, In : Recipes 
Punjabi Garam Masala provides the "two" of the one-two punch that makes the food from this region of India so special. The "one" is the tempering of onions, garlic and ginger in ghee or oil called tardka. The second provides the aroma and flavor of a blend of "warm" spices-- black and green cardamom, coriander seeds, cumin seeds, cinnamon, black peppercorns, cloves and bay or cassia leaf all of which have known health benefits which will be discussed at the launch of my book at the Rubin Muse...
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Black Lentils with Beet Stems

Posted by Veronica Sidhu on Thursday, July 16, 2009, In : Recipes 
The village Punjabi cook doesn’t waste a thing, nor does she use many spices. When I saw a beautiful bunch of beets with bright green leaves and almost neon red stems, I planned to make three dishes—a roasted beet sald with walnuts and goat cheese with the beets, a mixed stir-fry with the leaves and, because I had a container of cooked black lentil thawing on the counter, a mahan dee daal with beet stems. Well, it was fabulous!

Black Lentils with Beet Stems

Yield: 6-8 servings

1 cup whole bl...
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Raji's birthday spinach souffle

Posted by Veronica Sidhu on Tuesday, July 7, 2009, In : Recipes 
We celebrated our daughter Raji’s birthday with a brunch at our home on 7/5. Her favorite meal is breakfast, so I decided to make Eggs Benedict and a Saag Soufflé. Both are very rich—special treats, but were big, big hits with the whole family!

Saag Souffle
Yield: 6 servings
For the tardka (optional):
2 tablespoons oil
1/2 medium yellow onion, finely chopped
2 cloves garlic, minced
1 tablespoon grated fresh ginger
For the soufflé:   
10-12 oz fresh spinach, trimmed, washed and drained or any mi...
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Hot Lime-Ginger Pickle (Tej Nimbo Te Adrak Achar)

Posted by Veronica Sidhu on Sunday, June 21, 2009, In : Recipes 
Now, mind you, this is not fast food! But when I saw this large bag of beautiful limes in Costco I just had to make my Hot Lime-Ginger Pickle. (Do read through this, or any other recipe, before you begin making it.)
       
After I soaked 12 limes in hot, soapy water; rinsed and dried them, I cut off the stem end and cut them in eighths (or quarters).

In a very clean, dry 2 qt. jar, I sprinkled some kosher salt and started layering salt and limes (about 1 1/3 cups total salt). Put a layer of p...
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Mint/Pineapple/Black Bean Salad

Posted by Veronica Sidhu on Monday, May 18, 2009, In : Recipes 
The mint is in!! Ahhhhh spring, what a glorious season in New Jersey. Nancy and the girls are coming for lunch today, so I thought of making something special, something that tastes fresh and light like spring.


Mint/Pineapple/Black Bean Salad
Yield: 7 cups

½ large, ripe pineapple (about 4 cups), diced
½ cup finely diced red onion
1 large clove garlic, finely minced
1 red bell pepper, diced (3/4 cup)
1 can (15 oz.) black beans, drained and thoroughly rinsed
1 cup fresh mint leaves, stacked, rolled a...
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Cashew/Coconut Chutney

Posted by Veronica Sidhu on Sunday, May 17, 2009, In : Recipes 
Ok, ok. I'll give you the recipe for Cashew/Coconut Chutney even though it is not Punjabi and not even my original recipe. I had my qualms, but when I used the leftovers from the class to dress some spaghetti (tossed with a few teaspoons of olive oil and sea salt), it was so yummy, I feel guilty not sharing it.

Cashew Coconut Chutney (vegan)
Kajoo Khopa Chutney
Adapted from a recipe by Devika Teja
Yield: 2 cups

For the chutney:
2 cups grated fresh* or frozen coconut
2-inch piece ginger
2 cloves garli...
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Yellow Chickpea Lentils with Long Squash (vegan) and Grilled Whole-Wheat Flat Breads (vegan)

Posted by Veronica Sidhu on Sunday, May 17, 2009, In : Recipes 
This is the one of (God willing) many opportunities to share my recipes with you. I wish to start off the year with two healthy recipes from my book Menus and Memories from Punjab: Meals to Nourish Body and Soul because they are really hearty -- stick to the ribs, yet low in fat and delicious! Lentils and bread are the base of the Punjabi diet. Punjabis don’t feel they have eaten a meal unless it has bread. This one is so simple, just flour and water -- but wait ‘til you taste them!


Yellow...
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Sat Sri Akal! Welcome to Rani's Recipes!

Posted by Veronica Sidhu on Sunday, May 17, 2009, In : Recipes 
Here is a video taken several years ago as an entry (3 minute limit) to the first Food Network Star contest. Our daughter, Sheila cajoled me into trying out even though I had been home only a week after back surgery. She knew her mom needed a project -- and she was right! It entertained me. Hope it entertains you!

Try making the Easy Punjabi Potato and Chickpea recipe and let me know how it comes out by leaving your comments.

Recipe:
Easy Punjabi Potato/Chickpeas
Soukha Punjabi Aloo Cholay
Subst...
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