Eggplant Curry (Bagara Baingan)

Difficulty 4- Special Ingredient needed, Grinding Required, Time Needed

Here's an excellent eggplant curry I made recently.

Black Bean Salad with Corn, Red Peppers, Avocado and Lime-Cilantro Vinaigrette

Difficulty Rating 2 (Dicing)

Black Beans – 2 15 oz. cans (rinsed and drained)
Corn – 2 cups
Red (or other color) Bell Pepper – 1, diced
Garlic – 2 cloves, diced
Shallots (or onion) – 2 Tbsp, diced small
Salt – 2 tsp.
Cayenne Pepper – ¼ Tbsp.
Sugar – 2 Tbsp.
Olive Oil – As needed (6-9 Tbsp.)
Lime zest – 1 tsp (optional)
Lime (or lemon juice) – 6 Tbsp.
Cilantro – ½ cup, chopped
Avocado – 2 chopped small (Optional)

1. Combine all ingredients except for avocados in a large bowl and mix well.
2. Cover and chill for a few hours or overnight.
3. Right before serving, add avocados and mix gently, being careful not to mash avocados.
4. Serve at room temperature.

Spinach Pilaf (Palak Pulao)

Difficulty Rating 3 (Pressure cooker needed, Grinding required)

Rice – 2 cups, cooked Spinach -1 bunch, chopped (or about 1 ½ cup frozen) 
Carrot – 1 large, peeled and cubed 
Onion – 1 small, diced 
Ginger garlic paste – 2 tsp. 
Oil – as needed 
Cumin seeds (jeera) – 1 tsp. 
Turmeric – ½ tsp. 
Green chili slit – 1, or to taste (optional) 
Bay leaf – 1 
Salt – to taste (about 2 tsp.) 

For the masala: Cinnamon – 1 inch 
Cloves – 3 
Cardamom (elachi) – 3 
Coriander seeds – 1 Tbsp. 
Peppercorns – 7 
1. Grind all of the masla ingredients into a powder and keep aside. 
2. Heat oil in a pressure cooker. Add the cumin seeds and bay leaf. 
3. Once they pop, add the spice powder and fry for a minute. 
4. Add the onion and fry until transparent. 
5. Add the ginger garlic paste and stir. 
6. Add the carrot and potato and cook until the potato is about ½ done. 
7. Add the spinach until it wilts 
8. Add the salt, chili and turmeric and mix. 
9. Add the rice and about 4 cups of water and mix. 
10. Cook in the pressure cooker for about 3 or 4 whistles. 
11. Serve hot with rita.