Simply Saveens

Hi Guys,
Hope you are having the best Saturday. Girish and I have been cleaning up a storm. This ol’ house of ours requires a lifetime of upkeep and maintenance. Some weekends I can bribe Girish with home cooked meals for hours of manual work: sweeping, scrubbing, mowing etc etc. Today for lunch, I decided to make him my new favorite chicken with back beans with olives and spicy stew! Hope you guys enjoy this as much as we do. Cheers!

Hi Guys,
I have missed you! We have been busy. I am sorry I have not written in a while but you all are always in my thoughts. I have missed sharing my daily culinary adventures with you. It was almost theraputic talking to you everyday. This afternoon, I even surprised myself with this simple but delicious lamb stew recipe and had to share it with you. It will keep you and your loved ones warm this fall and holiday season. Enjoy!

Hi Guys,

I hope you and your loved ones are all safe and sound. We had quite a bit of rain and wind but that’s it-thank god. My plants in the garden suffered a bit but  other than that no complains. In preparation for losing water and electricity, I took the opportunity to cook my ultimate comfort dish: dal and rice.

What did you guys cook? We had fun staying in bed with the doggies and catching up with movies. How did you guys pass the time?

Hope you enjoy the recipes and find comfort in them like we did

For daal and rice you will need:  

2 cups of basmati rice cooked per your liking

Toor dal  1 cup

1 large chopped tomato

1 tsp Turmeric powder

1/4 tsp. Asafoetida/hing

1/2 tsp Amchoor / dry mango powder

Kosher salt - to taste

For tadka:

1/4 cup of finely chopped red onion

4 cloves of finely chopped garlic

1 tsp of Jeera / cumin seeds

3-4 Dry red chillies or to taste

1/4 tsp Mustard seeds

2tbsp of olive oil

Chopped fresh coriander leaves (optional for garnishing)

Lets start cooking:

1. Pressure cook the dal, tomatoes and turmeric powder with 3 cups water. I cook it usually for 4 whistles. If you don’t have a pressure cooker, cook in a closed, thick-bottomed pan for about 20-30 mins until the dal is cooked soft. 

2. Heat oil in a pan and add the ingredients for tadka. Once the mustard seeds start to pop and the onions turn transparent, add the cooked dal. 

3. Add salt, hing, and amchoor and mix well. If the dal is too thick, add some water. If too watery, let it remain on stovetop for longer until the desired consistency is reached. 

4. Garnish with coriander leaves and serve with steamed white rice. Enjoy!

Hi Guys,

I am sorry I have not written in a while. Girish and I took a long holiday. We went Island hopping on a cruise for much needed R&R. It was just what the doctor ordered we had a great time! We had some fabulous food. I am definetly inspired to make few Island dishes. I did get home sick for simple home cooked meals. One of the first dishes I cooked after coming home was my porcini risotto. Enjoy this recipe and these few scenic pics from our trip.

What you will need:

A one-ounce packet dried porcini (25 g, about a packed half cup)

1/2 of a small onion, finely sliced

1/4 cup plus 2 tablespoons butter, or: 3 tablespoons olive oil + 1/4 cup butter

1 1/2 cups (300 g) short-grained rice, for example Arborio

1/3 cup dry white wine, warmed in a pan on the stove

1 cup (50 g) frehsly grated Parmigiano cheese

1/2 cup (120 ml) heavy cream (optional)

The water the mushrooms were soaked in, strained, and a quart of simmering water, beef broth, or watery bouillon

A bunch of parsley, minced

Lets Start Cooking:

1. Steep the porcini in a cup of boiling water for fifteen minutes.

2. Meanwhile, slice the onion finely and sauté it in either three tablespoons of oil or 1/4 cup of butter. When it’s lightly browned remove it to a plate with a slotted spoon and stir the rice into the drippings in the pot. Sauté the rice for several minutes, until it becomes translucent, stirring constantly lest it stick and burn.

3. Return the onions to the pot, stir in the wine, and continue stirring until it has evaporated completely. Then stir in a first ladle of liquid (if you’re using plain water, add about 3/4 teaspoon of kosher salt at this time), and while it’s absorbing, chop the mushrooms and strain the liquid they soaked in, which can contain sand(Jamie Oliver’s tip). Add the mushrooms and their liquid to the rice, then continue adding water or broth a ladle at a time, stirring occasionally.

4. About five minutes before the rice is done, check seasoning. As soon as the rice is al dente, turn off the heat, stir in the remaining butter, half the cheese, the cream if you’re using it, a little bit of ground pepper, the parsley, and cover the risotto for two minutes.

5. Serve with the remaining grated cheese.

6. Enjoy!

Hi Guys,

Hope you are staying cool during this heat wave if you are on the East coast! My first attempt at growing vegetables in my garden has been a huge success! I harvested peppers the other day and made a simple Peppers medley stir fried with basic Indian spices and a hint of balsamic vinegar. Enjoy the recipe! Stay cool