Staple Corner: Oat Porridge for Two

By now everyone is familiar with the advice to eat whole grains as part of their daily diet, but many people still don't know how to go about getting them properly. Whole grains are widely marketed these days in all kinds of breads, granolas, cereals and snacks, but unless you're familiar with the actual process used in their productions, you're better off without them. Most commercial whole grain products are baked at too high temperatures — it's quick and efficient for the producers, but these temperatures destroy most of the nutritional content of the foods. Another common problem in modern production processes is the use of rancid grains — the outer layer of the whole grains are especially susceptible to becoming rancid quickly without freezing.

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Most importantly, however, the grains used in most commercial processes have not been soaked before being cooked. All grains contain phytic acid in their outer layer, or bran, that when left untreated combine with calcium, magnesium, copper, iron and zinc in the intestinal tract and block their absorption. Soaking grains in warm water overnight allows enzymes and lactobacilli to break down the phytic acid so that the benefits of grains are realized. Soaking and fermenting also helps break down the complex proteins in grains, especially gluten, into simpler components that are much more easily digested by the body.

It's ridiculously easy to prepare whole grains for yourself, and one of the best times to get them is in the morning with your breakfast. Grain porridges have been a staple of cultures around the world for as long as anyone knows, and they're almost as quick as pouring a bowl of corn flakes. Oat porridges are fondly remembered by older generations of Canadians as a staple breakfast food, and they're also one of my favourite quick morning pick-me-uppers. Rolled or steel-cut oats are almost as good as using the whole oat groats, because they've only been lightly processed with light steaming and rolling or cutting.

Oat Porridge for Two

Add 1 cup of rolled or steel-cut oat flakes to 1 cup of warm water, yoghurt, or any mixture of the two, and add a small stick of cinnamon. Let the oats and liquid soak together for at least seven hours and as much as twenty-four hours.

Bring 1 cup of water to a boil with a pinch of sea salt if desired. Toss in some finely diced apple pieces, and add the soaked oats. Reduce the heat to low, cover and simmer for a few minutes until thick. Just before taking the oats off the stove, add fresh or frozen berries or raisins and stir in for thirty seconds.

Take the oats off the stove and let cool for just a few minutes before serving.

Whole grains should always be eaten with good fatty dairy products to provide the catalyst for mineral absorption. The easiest way to do this is to add some whole cream, yoghurt, buttermilk, or a pat of butter to the porridge. A few freshly ground flax seeds to give you a good dose of omega-3 fatty acids are always a good addition to the porridge after it's cooked. If you like a little extra sweetness, swirl in a bit of maple syrup or raw honey.

Although oat flakes are what I usually use in porridge, other grains can be substituted as well, although some grains like rye or teff may require soaking for longer than seven hours. Two popular alternatives in my house are spelt, an ancient member of the wheat family with a gluten that breaks down more easily during soaking and is often more digestible for people with digestion problems, and kamut, another ancient grain with a mild nutty taste. Give them a try, they're all good, and good for you.

Oven-Roasted Winter Vegetables

A simple and delicious way to prepare and serve up winter vegetables. This is a suggested combination of winter vegetables, but any mix of root vegetables and onions that you choose will work out just as nicely.

Oven-Roasted Winter Vegetables

Recipe by Lisa Turner Adapted from Delia's Vegetarian Collection Published on March 29, 2007 Winter vegetables tossed in herb and garlic olive oil and roasted until browned, tender and fragrant Print this recipe Ingredients: 1 lb (450 g) parsnips 1 lb (450 g) potatoes 1/2 lb (225 g) carrots 1/2 lb (225 g) sweet potatoes 8 medium onions 6 tablespoons olive oil 3 to 4 large cloves garlic, crushed 2 tablespoons fresh chopped herbs (rosemary, thyme, oregano and/or parsley) 1 teaspoon coarse sea salt, or to taste fresh ground black pepper to taste Instructions: Wash and cut the vegetables into pieces at least 1 1/2 inches in size and add to a large mixing bowl. The vegetables may be prepared a day or two in advance and refrigerated. In a separate bowl, mix together the olive oil, garlic, herbs, salt and pepper. Preheat an oven to 425° and set the rack on a high shelf. Pour the oil mixture over the vegetables and toss by hand. Spread the vegetables out on a baking sheet and roast for 30 to 40 minutes or until the potatoes are browned on the edges. Serve hot. Makes 8 to 12 servings

Indian Yellow Rice

This simple rice dish is a delightful compliment to any meal. It has a delicate and distinctive flavor. I included it on the menu with tonight's spicy chickpeas in a tangy tomato glaze. If you don't have ajwain seeds, add a few extra cumin seeds and a dash of dried thyme.

Indian Yellow Rice

Recipe by Lisa Turner Cuisine: Indian Published on March 28, 2007 Simple, fragrant and delicate basmati rice with gentle Indian seasonings Print this recipe Ingredients: 1 cup white basmati rice 2 cups water 2 tablespoons ghee or butter and oil 1 1/2 teaspoons cumin seeds 1/4 teaspoon ajwain seeds 6 whole cloves 1 1/2-inch piece cinnamon stick 1 teaspoon sea salt 1/2 teaspoon fresh ground pepper 1/2 teaspoon turmeric 3 tablespoons fresh parsley or cilantro, chopped Instructions: Rinse the rice under cold running water. Transfer to a bowl, add the water, and soak for 20 to 30 minutes. Drain, saving the soaking liquid, and set aside in the strainer for 30 minutes to an hour to let the grains dry. Heat the ghee or butter and oil in a medium saucepan over medium heat. When hot, add the cumin seeds, ajwain seeds, cloves, and cinnamon, and stir for 2 to 3 minutes or until the cumin seeds turn brown. Pour in the rice and stir for a minute to coat the grains with oil. Add the reserved soaking liquid, salt, pepper, turmeric, and chopped herbs. Increase the heat and bring the water to a full boil. Immediately reduce the heat to low and cover. Simmer for 15 to 20 minutes or until the liquid is absorbed. Remove from the heat and let sit undisturbed for 5 minutes. Discard the cinnamon stick and the cloves, fluff with a fork, and serve hot. Makes 4 servings

Spicy Chickpeas in a Tangy Tomato Glaze

On tonight's menu, one of my favorite chickpea dishes. If you are using dried beans and prepare the ingredients while the beans cook, the dish is complete and ready to eat in an hour and a half to two hours, depending on how old the chickpeas are. Goes very well with Indian flatbreads and a rice dish. Chat masala is a wonderful hot, tart and salty spice blend that is worth looking for in your local Indian or Asian grocer, but you can make it yourself using the recipe here.

Spicy Chickpeas in a Tangy Tomato Glaze

Recipe by Lisa Turner Adapted from Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking Cuisine: Indian Published on March 28, 2007 Thick spicy chickpea curry with a tangy chat masala tomato glaze Print this recipe Ingredients: 1 1/4 cups dried chickpeas 4 tablespoons ghee or butter and oil 1-inch piece fresh ginger, grated or minced 2 to 3 fresh chilies, seeded and minced 2 teaspoons cumin seeds 2/3 teaspoon black mustard seeds 12 fresh or dried curry leaves 5 medium tomatoes, seeded and diced 1 1/2 teaspoons turmeric 1 teaspoons chat masala or 2 teaspoons lemon juice 1 teaspoon garam masala 1/4 cup fresh parsley or cilantro, chopped 1 1/4 teaspoons sea salt, or to taste Instructions: Rinse the chickpeas and soak for 8 hours or overnight covered in several inches of water with a little yogurt whey or lemon juice added. Drain and rinse, then transfer to a large saucepan and cover with several inches of fresh water. Bring to a boil, reduce heat to low, cover, and simmer for 1 to 1 1/2 hours or until the chickpeas are tender. Drain, reserving 1/3 cup of the cooking liquid, and set aside. Heat 3 tablespoons of the ghee or butter and oil mixture in a large saucepan over medium heat. When hot, stir in the ginger, chillies, cumin seeds and black mustard seeds, and stir for 5 minutes or until the cumin seeds are dark. Add the curry leaves, quickly stir, and then add the tomatoes. Toss in the turmeric, chat masala or lemon juice, garam masala and half of the chopped parsley or cilantro. Cook, stirring occasionally, for 5 to 10 minutes or until the tomato are reduced to a smooth sauce. Add the chickpeas and the reserved cooking liquid and reduce the heat to low. Cover and simmer for 10 minutes, stirring occasionally. Remove from heat, season with salt, and stir in the remaining ghee or butter and oil and the remaining parsley or cilantro. Serve hot. Makes 6 to 8 servings

Vegetarian Caesar Salad

Since I started making my own salad dressings, I've not once purchased the bottled kind at the store. The premade varieties are rather expensive in comparison, and tend to be full of preservatives and of inferior quality and taste. Besides, it's ridiculously easy to make up a cup or more of fresh dressing, like my famous Caesar dressing for example.

I was on the lookout for a really good creamy Caesar salad dressing for years, and my search came to an end while browsing through the food section of a newspaper. I modified it a bit and now it's a staple recipe, as it's the best Caesar salad dressing I've ever tasted. Many of my dinner guests have requested the recipe after tasting my Caesar salad.

Vegetarian Caesar Salad

Recipe by Lisa Turner Published on March 27, 2007 Zesty vegetarian Caesar salad with classic flavors Print this recipe Ingredients: 1/4 to 1/2 cup mayonnaise 2 to 3 tablespoons red wine vinegar 2 cloves garlic, minced 2 teaspoons Dijon mustard lots of fresh cracked black pepper 1/4 to 1/2 cup olive oil 1 cup of fresh grated or shaved Parmesan cheese 1 large head romaine lettuce, broken into pieces juice of 1 lemon (optional) Instructions: Combine mayonnaise, vinegar, garlic, mustard and black pepper in a bowl. Whisk until well blended. Taste and add more mayonnaise, red wine vinegar and/or black pepper as desired. Drizzle in the oil and add 1/2 cup of the grated or shaved Parmesan cheese. Pour the dressing over the lettuce and toss gently with the lemon juice if using. Scatter the remaining Parmesan cheese and crack more black pepper over top, and serve. Makes 4 to 6 servings

Whole Wheat Biscuits

Tea biscuits are a popular treat and a good addition to a light meal. I make a variety of recipes, but I had a craving for the whole wheat variety tonight, so I whipped up a batch of these.

Whole Wheat Biscuits

Recipe by Lisa Turner Published on March 26, 2007 Simple dinner or snack biscuits made with whole wheat flour Print this recipe Ingredients: 1 cup unbleached white flour 1 cup whole wheat flour 4 teaspoons baking powder 1 tablespoon sugar 3/4 teaspoon sea salt 4 tablespoons cold unsalted butter 3/4 cup milk or plain yogurt Instructions: Preheat an oven to 450° and line a baking sheet with parchment paper. Combine the flour, baking powder, sugar and salt in a large mixing bowl. Cut the butter into the dry ingredients using a pastry cutter or fork. The mixture should be crumbly. Add the milk or yogurt and stir with a fork until a soft dough is formed. Put the dough onto a lightly floured surface and gently knead 8 to 10 times. Roll or pat the dough to a 3/4-inch thickness. Cut into 2-inch round shapes with a cookie cutter or cut into squares or triangles with a knife. Arrange on the baking sheet. If you want the biscuits to have crisper sides, leave about an inch between the biscuits, otherwise bake them close together Bake for 10 to 12 minutes or until browned. Remove from the oven and transfer to a wire rack. Let cool for a few minutes and serve hot or warm with a dab of butter. Makes 10 to 12 biscuits

Five-Dal Soup With Spinach

This is a delicious and hearty thick soup that is perfect for regular family lunches or as part of a more elaborate dinner. The five dals, or split beans, are easily available in any Indian grocery store. Although it takes quite a while to cook, the preparation is actually very simple, and the soup will keep in an air-tight container in the refrigerator for days. The final addition of a pan of seasonings and spices fried in oil makes for a quick burst of fantastic flavors that permeate the soup and will have your family or guests asking for seconds.

Five-Dal Soup With Spinach

Recipe by Lisa Turner Adapted from Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking Cuisine: Indian Published on March 26, 2007 Five split dals cooked in a creamy, spicy and fragrant soup with fresh spinach Print this recipe Dals: 3 tablespoons split mung dal, without skins 3 tablespoons urad dal without skins 3 tablespoons toor dal or yellow split peas 3 tablespoons chana dal 3 tablespoons green split peas Other ingredients: 1-inch piece fresh ginger, grated or minced 1 teaspoon turmeric 1 1/2 tablespoons ground coriander 3 tablespoons ghee or a mixture of butter and oil 1 bunch fresh spinach or chard, stemmed and coarsely chopped 2 teaspoons cumin seeds 4 fresh red or green chilies, seeded and finely chopped 1 bay leaf 1/2 teaspoon asafoetida 1/4 teaspoon cayenne 3 tablespoons water 3/4 teaspoon garam masala 1 1/2 teaspoons sea salt, or to taste 2 tablespoons fresh parsley or cilantro, finely chopped Instructions: Rinse the dals and cover with 7 cups of water in a large soup pot. Let the dals soak for at least 2 hours. Add the ginger, turmeric, ground coriander and one tablespoon of the ghee or butter and oil mixture. Bring to a boil, reduce heat to medium-low, cover, and simmer, stirring occasionally, for 1 hour or until the dals are tender. Remove the pot from the heat and whisk the dals with a wire whisk or beater until the soup is creamy. Add the spinach or chard and cover. Return the pot to low heat and cook gently for another 5 or 10 minutes or until the greens are wilted. Heat the remaining ghee or butter and oil mixture in a small frying pan over medium-high heat. When hot, add the cumin seeds and chilies, and stir for 1 minute or until the cumin seeds turn brown. Toss in the bay leaf, asafoetida and cayenne, and immediately add 3 tablespoons of water. Stir for 15 seconds and then immediately pour the fried spices into the dals and sprinkle in the garam masala. Let the seasonings soak in the hot dals for a few minutes, then season with salt and stir in the parsley or cilantro. Serve hot in a bowl or over hot fresh cooked white basmati rice. Makes 4 servings

Spicy Indian Green Beans

I had some green beans left over after making an Indian-style millet with browned onions and green beans the other night, so I cooked up a spicy side dish tonight that I haven't made in years, and after eating it, it won't be years before I make it again. This is a popular method of cooking vegetables in southern India. The crisp fried vegetables combined with the aromatic seed mixture give this simple dish a tantalizing crunch. You can leave out the fenugreek seeds if you don't have them on hand, though I recommend you visit an Indian grocery store and add them to the list of spices you have on hand.

Spicy Indian Green Beans

Recipe by Lisa Turner Cuisine: Indian Published on March 25, 2007 Crunchy fresh green beans gently fried with an aromatic blend of Indian seeds and simmered in coconut milk Print this recipe Ingredients: 2 tablespoons ghee or butter and oil 1/2-inch piece fresh ginger, grated or minced 2 fresh green or red chilies, seeded and minced 2 cloves garlic, minced or crushed 2 teaspoons coriander seeds 1 teaspoon black mustard seeds 1/2 teaspoon fenugreek seeds 2 cups green beans, trimmed 1/2 cup coconut milk or plain yogurt 2 tablespoons fresh parsley or cilantro, chopped Instructions: Heat the ghee or butter and oil in a wok or large frying pan. When hot, add the ginger, chilies, garlic and seeds, and stir for 2 minutes. Add the green beans and stir for 5 minutes or until the beans are just tender. Now add the coconut milk or yogurt and cook, stirring frequently, for 6 minutes or until the liquid has mostly evaporated. Just before serving, add the parsley or cilantro. Serve hot. Makes 4 side servings

Staple Corner: Quinoa and Millet

Quinoa is one of the most nutritious grains available as it contains a nearly perfect balance of all eight essential amino acids, and is very high in protein. Make sure to rinse the grain well, and soak the quinoa overnight. Serve with a bean and vegetable dish for a complete meal.

Basic Quinoa and Millet

Recipe by Lisa Turner Published on March 25, 2007 Quick, simple and nourishing quinoa and millet combination as a side for a healthy meal Print this recipe Ingredients: 1/2 cup quinoa 1/2 cup millet 2 1/4 cups water pinch of sea salt 2 tablespoons toasted sunflower or sesame seeds (optional) Instructions: Rinse the quinoa under cool running water and place in a small bowl. Rinse the millet and place in another small bowl. Divide the water evenly between the two bowls of grains and soak overnight. Drain the quinoa and millet, saving the soaking water, and set aside. Bring the collected soaking water to a boil with the salt in a medium saucepan. Add the millet, reduce heat to low, cover, and simmer for 15 minutes. Add the quinoa, cover, and continue to simmer for another 15 minutes or until the water is absorbed. Remove from heat, stir in the toasted sunflower or sesame seeds if using, and cover. Let the grains stand for 5 to 10 minutes, then fluff with a fork and serve hot. Notes: You can season the finished grain dish with tamari sauce. Alternately, you can add a small, finely chopped onion along with a teaspoon of curry powder and a dash a cayenne pepper. If you make this variation, fry the onion for a few minutes in a frying pan with a small amount of butter or oil before adding the spices. Add the onion and spices to the finished dish. Makes 4 to 6 servings

Indian Black-Eyed Peas

Black-Eyed peas are a staple bean in my kitchen. They don't take long to cook, they're easily digestible, and their mild earthy and nutty sweetness is a wonderful base for spicy flavors. Serve with Indian-style millet with browned onions and green beans or a simple pulao rice.

Indian Black-Eyed Peas

Recipe by Lisa Turner Cuisine: Indian Published on March 24, 2007 A simple black-eyed pea curry with earthy, spicy and zesty flavors Print this recipe Ingredients: 1 cup dried black-eyed peas (3 cups cooked) 1/4 cup sesame oil 2 medium onions, thinly sliced 1-inch piece fresh ginger, grated or minced 1 small clove garlic, minced or crushed 1 to 2 teaspoons chili powder 1 teaspoons sea salt 2 teaspoons ground coriander 2 teaspoons ground cumin 1/4 to 1/2 teaspoon cayenne 1/2 teaspoon turmeric 2/3 cup water 2 fresh green or red chilies, cut into thin strips 2 to 3 tablespoons fresh parsley or cilantro, chopped 2 tablespoons fresh lemon juice Instructions: Rinse the black-eyed peas and soak for 6 hours or overnight in several inches of water. Drain and rinse, then transfer to a medium saucepan and cover with several inches of fresh water. Bring to a boil, reduce heat to low, cover, and simmer for 30 minutes or until the peas are tender. Drain and set aside. Wipe the pan clean and add the sesame oil. Heat over medium heat, then add the onions and stir for 6 to 8 minutes or until golden brown. Add the ginger, garlic, chili powder, salt, coriander, cumin, cayenne and turmeric, and stir for 3 minutes. Add the water and simmer until the water has evaporated. Add the cooked peas, chilies, and parsley or coriander, and stir to combine. Cook gently, stirring frequently, for 5 minutes. Remove from heat, and add the lemon juice. Serve hot or at room temperature. Makes 4 to 6 servings

Indian-Style Millet with Browned Onions and Green Beans

I've been asked to provide a few recipes for spicy side dishes of a milder nature, so I cooked up this flavorful millet dish for dinner tonight. If you're into heat like I am, increase the amount of cumin and cayenne slightly, and add a dash of turmeric. It goes well with vegetables and bean dishes. Include a small bowl of yogurt with the meal, as yogurt has a cooling effect.

Indian-Style Millet with Browned Onions and Green Beans

Recipe by Lisa Turner Adapted from Madhur Jaffrey's World Vegetarian: More Than 650 Meatless Recipes from Around the World Cuisine: Indian Published on March 23, 2007 Spicy Indian-style millet cooked with browned onions and green beans Print this recipe Ingredients: 1 cup millet 2 cups water 2 tablespoons sesame oil 1/2 to 1 teaspoon cumin seeds 1 small onion, cut into thin half rings 20 to 30 green beans, cut crosswise into 1/4-inch pieces 1 medium tomato, seeded and diced 1 teaspoon sea salt 1/4 to 1/2 teaspoon cayenne 2 tablespoons fresh lemon juice Instructions: Rinse the millet under cold running water and soak overnight in 2 cups of water. Heat the oil in a medium saucepan over medium-high heat. When the oil is hot, add the cumin seeds and stir for 10 to 15 seconds and then add the onion. Cook the onion for 8 to 10 minutes, stirring frequently, until browned. Add the green beans and stir for 30 seconds. Now add the tomato and continue to stir for 1 minute. Stir in the salt, cayenne, lemon juice, and the millet and soaking water. Mix well and bring to a boil. Reduce the heat to low, cover, and simmer for 30 to 40 minutes or until the liquid is absorbed. Remove from heat and leave covered for 15 minutes. Fluff with a fork and serve hot or warm. Makes 4 servings

Quick and Easy Cornbread Muffins

These cornbread muffins make a good breakfast snack or addition to a meal as they contain little sugar. They are really easy to prepare and best enjoyed fresh out of the oven with a dab of unsalted butter.

Quick and Easy Cornbread Muffins

Recipe by Lisa Turner Published on March 22, 2007 Easy moist corn muffins with little added sugar and some cornmeal crunch — a great breakfast or snack muffin Print this recipe Ingredients: 1 1/4 cups unbleached white flour 1 cup yellow cornmeal 1/4 cup white sugar 4 teaspoons baking powder 1/2 teaspoon sea salt 1 large egg 1/4 cup sesame or olive oil 1 cup milk or plain yogurt Instructions: Preheat an oven to 400° and butter or grease a 12-cup muffin tray. Combine the flour, cornmeal, sugar, baking powder and salt in a large bowl. Stir together and make a well in the center. Beat the egg in a small bowl until frothy. Mix in the oil and milk or yogurt. Pour into the well of dry ingredients and stir just enough to moisten. The batter should be lumpy. Fill the muffin cups and bake for 20 to 25 minutes or until the tops are lightly browned and a cake tester comes out clean. Remove from the oven and leave the muffins in the pan for 5 minutes, then remove and cool on a wire rack. Serve warm or cooled. Makes 12 muffins

Curried Red Kidney Beans with Paneer (Paneer Rajma)

The following Indian equivalent of Mexican chili is adapted from Lord Krishna's Cuisine by Yamuna Devi. This extensive cookbook was my very first introduction to Indian cooking, and I highly recommend it to both novice and veteran cooks alike. A few of my dinner guests have purchased the book after tasting some of my creations inspired by the delicious recipes contained within. I frequently refer to it as the bible of Indian cooking as the recipes are easy to follow, though they vary in complexity and a wide variety of traditional Indian dishes are presented. The book is nearly 800 pages and includes recipes for beans and legumes, grain, breads, vegetables, cheese, chutneys and sauces, snacks and sweets, and beverages, in addition to a very helpful glossary of terms and definitions.


As I have noted before, I normally prefer cookbooks with lots of pictures, but the little illustrations throughout this book — along with detailed descriptions preceding each section and recipe, serving suggestions and information regarding the origins and traditions of the dishes presented — more than compensate for the lack of photos.

This dish is fairly easy to make, and although you'll be hanging in the kitchen for a couple of hours, it's totally worth the time and effort and it's a great dish to serve to a small party of 8 or 10 people. Ajwain seeds and paneer cheese are easily available at any Indian or Asian grocer, but ajwain seeds can be substituted with a few extra cumin seeds and a pinch or two of dried thyme. Paneer cheese has a consistency much like tofu, only it's made from whole milk rather than bean curd, and is much tastier, rather like a firm version of cottage cheese. The dish can be made without the paneer, but it is worth looking for.

Curried Red Kidney Beans with Paneer (Paneer Rajma)

Recipe by Lisa Turner Adapted from Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking Cuisine: Indian Published on March 21, 2007 A rich, earthy and spicy red kidney bean curry served with tender pieces of fried paneer cheese Print this recipe Ingredients: 2 1/4 cups dried red kidney beans 6 cups water 1 bay leaf 2/3 teaspoon turmeric 1/2 teaspoon cayenne 1/2 teaspoon paprika 1 tablespoon ghee or butter 3 tablespoons coriander seeds 1 tablespoon cumin seeds 1/2 teaspoon fennel seeds 1/2 teaspoon ajwain seeds 2-inch piece fresh ginger, shredded or minced 1/2 cup water 2 teaspoons garam masala 1 teaspoon turmeric 1 tablespoon sea salt 2 tablespoons fresh lemon or lime juice 4 tablespoons ghee or a mixture of butter and oil 8 to 12 oz (200 to 300 g) paneer cheese, cut into 1/2-inch cubes 4 medium firm ripe tomatoes, diced 1/2 cup fresh parsley, chopped Instructions: Rinse the kidney beans and soak overnight in several inches of water with a little yogurt whey or lemon juice added. Drain and rinse, then transfer to a large saucepan and cover with 6 cups of fresh water. Add the bay leaf, turmeric, cayenne, paprika and ghee or butter. Bring to a boil, reduce heat to low, cover, and simmer for 1 to 1 1/2 hours or until the beans are tender. Remove from heat. Remove the cooked beans from the liquid with a slotted spoon and set aside. Return the liquid in the pan to the stove. The liquid should be quite thick, but continue to gently boil down until reduced to about 1 1/2 cups. Remove from heat, discard the bay leaf, and set aside. Transfer 3/4 cup of the cooked beans to a bowl and mash with a potato masher. Set aside the cooked and mashed beans. Meanwhile, combine the coriander seeds, cumin seeds, fennel seeds and ajwain seeds in a spice or coffee grinder and reduce to a powder. Transfer to a small bowl. Place the ginger and 1/2 cup of water in a blender or food processor and process until smooth. Stir in the powdered spices and add the garam masala, turmeric, salt and lemon or lime juice. The mixture should have the consistency of a thin cream. Add a little more water if it is too thick. If using fresh paneer, heat the ghee or butter and oil mixture in a large saucepan or wok over medium heat. When hot, add the paneer and stir for 5 to 8 minutes, constantly turning the cubes to brown them evenly on all sides. As they turn crisp and golden, remove them with a slotted spoon and transfer them to a dish. (If using pre-fried paneer there is no reason to fry them twice.) Add the ginger and spice paste to the pan and stir for 2 minutes. Stir in the tomatoes and cook for 8 minutes or until the tomatoes are reduced to a thick paste. Add the cooked beans, mashed beans, fried cheese cubes and the reduced cooking liquid to the pan. Reduce the heat to low and simmer for 15 minutes. Garnish with the fresh parsley and serve hot with fresh cooked rice such as a simple pulao. Makes 8 to 10 servings

Simple Pulao Rice

This is a very simple rice dish that goes especially well with spicy bean dishes, though the mild and fragrant flavour of this dish makes it a delightful side dish for any meal.

Simple Pulao Rice

Recipe by Lisa Turner Cuisine: Indian Published on March 21, 2007 Simple pulao rice with a delicate saffron and cardamom seasoning Print this recipe Ingredients: 1 cup white basmati rice 2 tablespoons ghee or butter and oil 3 green cardamom pods 3 whole cloves 4 black peppercorns 1/2 teaspoon sea salt 2/3 teaspoon saffron strands 2 cups water Instructions: Rinse the rice and set aside. Heat the ghee or butter and oil in a medium saucepan over medium heat. When hot, add the cardamom pods, cloves and peppercorns to the pan and stir for 1 minute. Add the rice and stir for 2 minutes to coat the grains with the oil. Add the salt, saffron and water to the rice and reduce the heat to low. Cover the pan and simmer for 20 minutes or until the liquid is absorbed. Remove from heat and let stand for 5 minutes. Fluff with a fork and serve hot. Makes 4 servings