The trick is to first buy an English cucumber instead of the regular variety. The English variety is leaner and longer and has less seeds. I cut it in half length wise and then scoop the seeds out with a spoon. In order to get the cucumbers super crispy, one can sprinkle some salt on them, place them in a colander over a bowl. The salt will extract the extra moisture out of the cucumbers and make them crunchy. This step is optional and skipping it will not lessen the flavor.

The salad has very few ingredients including the rice vinegar, serrano chilies and cilantro. Try this simple yet delicious salad…

• 1 large English cucumber, seeds scooped out and cut into half moons
• 1 teaspoon salt
• 2 teaspoons rice vinegar
• 3 to 4 serrano chilies, cut in half
• ¼ cup cilantro, chopped

Place the cucumber in a medium bowl. Add the salt, vinegar, chilies and cilantro. Mix well and refrigerate for an hour or two before serving.

I love combining the orange and the yellow variety- the names of the lentils are below (actually I am not very good at remembering lentil names .. so I recognize them by color and shape). Anyway, I love combining the two and cooking them with a bit of garlic. I usually cook the lentils in water, but they can be made with chicken or vegetable broth.

Once the lentils are tender and cooked, I added baby spinach to the mix. I finished the dish with a tempering of cumin and mustard seeds.

It is one of my staples, especially when I don’t have a lot of time to cook…

• ½ cup pink lentils (masoor dal)
• ½ cup yellow lentils (moong dal)
• 2 garlic cloves, smashed
• 2 cups water
• 1 teaspoon turmeric
• 1 teaspoon salt

Add the lentils, garlic, water, turmeric and salt to a saucepan. Bring to a boil and simmer for 15 minutes on medium heat till the lentils are soft.

• 2 tablespoons extra light olive oil
• 1 teaspoon cumin seeds
• 1 teaspoon mustard seeds
• ½ teaspoon cayenne pepper
• 3 cups baby spinach

Heat the olive oil in a small frying pan. Add the cumin and mustard seeds along with the cayenne pepper. Saute for a minute or two till the seeds begin to sizzle. Add the oil mixture to the simmering lentils. Add the spinach to the lentils and mix well till all the greens are wilted. Check for seasonings and serve hot.

I try to make a vegetarian meal once or twice a week. Indian food is a great way to do so. I usually cook some beans or lentils as well as some delicious vegetables. I pair it with fresh whole wheat rotis and I am able to serve my family a delicious, well balanced meal.

So, the first one today is made with sweet peppers and potatoes. It is a very simple to make. I started with some oil and cumin seeds. I added onions, garlic and tomato sauce to the mix. Potatoes and peppers were next followed by a variety of spices.

This dish can be an entree or a side dish. It is perfect with any fish or meat…. but we are sticking to vegetarian options this week… another one to follow tomorrow.

• 2 tablespoons extra light olive oil
• 2 teaspoons cumin seeds
• 1 medium yellow onion, chopped
• 3 garlic cloves, chopped
• ½ cup tomato sauce
• 2 large potatoes, cut into ½ inch squares
• 2 small sweet peppers, cut into ½ inch squares
• 2 teaspoons salt
• 1 teaspoon turmeric
• 1 teaspoon ground coriander
• ½ teaspoon cayenne pepper
• 1 teaspoon garam masala
• ½ cup cilantro, chopped

Heat a wok like pan with the oil. Add the cumin seeds and cook on medium heat for 20 seconds. Add the onion and garlic. Saute for 2 to 3 minutes. Add the tomato sauce and saute for another 4 to 5 minutes on medium heat. Add the potatoes and peppers and mix well. Add the salt, turmeric, ground coriander, cayenne pepper and garam masala. Mix well and cook on a low heat with the lid on for about 20 minutes or till the potatoes are tender. Stir occasionally to make sure the vegetables don’t stick to the bottom. Take the lid off and turn the heat up and saute for 2 to 3 minutes. Check for seasonings and garnish with cilantro.

The curry part of the dish was simple- made with onions, tomatoes and chicken broth. I also added some spices like cardamom and cloves.

The dish was delicious and very easy to make- and healthy!

• 1 pound chicken thighs, with or without bones, without skin
• ½ cup non-fat Greek yogurt
• 2 tablespoons half and half
• 3 garlic cloves, minced
• 2 inch fresh ginger, grated
• Juice of one lemon
• 2 teaspoons salt
• 2 teaspoons garam masala

Mix the yogurt, half and half, garlic, ginger, lemon juice, salt and garam masala in a bowl. Add to a zip lock bag with the chicken and marinate in the fridge overnight or at least 2 hours. Keep aside.

• 1 medium yellow onion, cut in half
• 1 cup cherry tomatoes, washed
• 1 cup chicken broth
• 2 green cardamoms, crushed
• 2 cloves

Add the onion, tomatoes, chicken broth, cardamom and cloves to a medium pan. Bring to a boil and simmer covered for 30 minutes or till everything is soft and mushy. Blend in a blender till smooth.

• 2 tablespoons extra light olive oil
• ½ cinnamon stick
• Salt
• ½ cup cilantro, chopped

Heat a large saucepan with the olive oil and cinnamon stick. Add the blended onion mixture and sauté on medium heat for 10 to 12 minutes, stirring constantly. Add the chicken including the marinade. Mix well and cook on a medium heat covered for 20 minutes or till the chicken is cooked through. Take the lid off and turn the heat up to cook the extra moisture off, about 5 minutes, stirring constantly. Check for seasonings and garnish with cilantro.

My husband loves polenta and he suggested I make it with the fish- but I wasn’t sure since when I think of polenta- Italian cuisine comes to mind… but then I thought, I could make the polenta Indian style. Hmm- as I sat on the train, I began envisioning the polenta. I thought I would start with curry leaves and mustard seeds. Lemon rice came to mind and so I decided to add some nuts for texture. Instead of cooking the polenta with milk and broth, I decided to cook it with just broth and eliminate the cheese. I also wanted to add a vegetable to balance the dish- frozen spinach- perfect!!!

The result was amazing- why didn’t I think of this before??? Sky is the limit when it comes to what all I can add to the polenta. It was delicious with the fish curry- great combination. The spinach was delicious and so were the pistachios- and it was so quick to make.

Next time you are looking for a side dish- think polenta and let your imagination run wild….

• 1 teaspoon mustard seeds
• ½ cup pistachio nuts, chopped
• 5 to 6 curry leaves
• 1 tablespoon extra light olive oil
• 2½ cups chicken broth
• 1 cup frozen chopped spinach
• 1 cup fine one minute polenta
• 1 teaspoon salt
• Juice of half a lemon

Heat a medium pan with the olive oil. Add the mustard seeds, nuts and curry leaves. Saute for a minute on medium heat. Add the chicken broth and spinach. Bring to a boil and add salt and polenta. Whisk till thick and smooth. Taste for seasonings and add lemon juice. Serve with fish curry.