Wednesday, November 5, 2014


  • 2-3 lbs ground meat, chicken or finely chopped vegetables (mixture of sweet potatoes, bell pepper, carrots, beets, spinach, peas)  
  • 3 large onions, finely chopped
  • 6 cloves garlic, finely chopped
  • 1 28oz can crushed tomatoes or finely chopped fresh tomatoes
  • 1 16oz can tomato sauce
  • 1 16oz can pinto beans, drained or dry beans, soaked for 4-6 hours in water and then cooked
  • 1 16oz can kidney beans, drained or dry beans, soaked for 4-6 hours in water and then cooked
  • 2-3 tbsp oil 
  • 4-6 tbsp roasted cumin, ground
  • 2-3 tbsp chili powder, to taste
  • 1 7oz can Chipotle peppers in Adobo sauce, finely chopped or 2 tbsp jalapeƱo or cayenne peppers, finely chopped
  • 6-8 curry leaves, dried and powdered (optional)
  • 2-4 cups water or broth
  • salt to taste
  • chopped green chili, yellow onions, green onions, coriander leaves (cilantro), grated cheese and/or sour cream, for garnish
  1. Heat oil in sauce pan. Add onions and garlic and fry until onions are slightly browned.
  2. Add meat, chicken or vegetable mixture. Fry on medium heat for 10 min or until the meat is no longer pink,
  3. Add all dry spices and stir well. for another 5 min.
  4. Transfer the mixture to a crock pot and mix in the remaining ingredients.  Add salt to taste and mix well.
  5. Cook on low setting for 6-8 hours or high setting for 3-5 hours.
  6. Serve with chopped green chili, yellow onions, green onions, grated  cheese and/or sour cream.
Serves 8-10

Quantity of water can be varied depending on the required consistency. Less water is required for serving on a bun. Pinto beans can be substituted with other lentils like Garbanzo beans (Bengal gram), Mung bean or any dal, for a different texture/taste. Make chili 1-2 days in advance, cover tightly and refrigerate. On serving day, add extra water/broth, as desired and cook on low for 1-2 hours.

Wednesday, January 1, 2014

Aloo Gobi

  • 2-3 large potatoes, ½" cubes
  • 1 head cauliflower, cut to 1" pieces
  • 2 large onions, very finely chopped
  • 2-3 large tomatoes, very finely chopped
  • 6-8 fresh green chili, very finely chopped and crushed
  • 2 tbsp garlic-ginger paste
  • ¼ cup vegetable oil
  • ½ tsp cumin seeds
  • ½ tsp hing
  • ½ tsp turmeric powder
  • ½ tsp amchoor powder
  • ½ tsp coriander powder
  • 1-2 tsp chili powder
  • 1 tsp garam masala
  • 1 cup frozen peas, thawed (optional)
  •  ¼ cup chopped coriander leaves
  • salt to taste
  1. Heat oil in a large sauce pan, add cumin seeds and stir until slightly browned. Add hing, garlic-ginger paste and stir for 1-2 min. 
  2. Add onions, tomatoes, green chili and cook for 5-10 min or until onions turn translucent and tomatoes are cooked.  
  3.  Add turmeric, amchoor, coriander and chili powder to ¼ cup water and mix well.  Add this to the cooked tomatoes, stir and continue heating for 1-2 minutes.
  4. Add potatoes, cauliflower, ¼ cup water, salt to taste and stir gently to coat the vegetables with the onion-tomato spice mix.  Cook covered on medium heat for 15-20 minutes or until vegetables are cooked.
  5. Add thawed peas, sprinkle garam masala and stir gently.  Cook uncovered for another 5 min, to remove any excess liquid and obtain a semi-dry mix.
  6. Garnish with coriander leaves before serving.