As I've noted elsewhere in this blog, my family comes from the state of Maharashtra in India.  Maharashtra is located on the western coast of India.  While my family is almost entirely vegetarian, fish is a commonly used in Maharashtrian cooking because it is a coastal state.  Many dishes typically made in the neighboring coastal states of Goa and Kerala are also found in Maharashtrian cuisine.

This recipe comes to my from my Aunt S.  When I attended graduate school, I lived in the same city as Aunt S (and my uncle and cousins).  When I felt homesick and had time take a break from studying, I would go to their house for a meal and to spend time together.  During these trips, I realized that Aunt S actually cooks fish at home!  I really enjoyed the fish she would make because it was simple and flavorful.  One of the first fish recipes I tried making myself came from her (black pepper and lemon tilapia).

I love this recipe not only because it is so flavorful--but also because it is so heart healthy!  The recipe calls for salmon, garlic, olive oil, and egg-whites--all of which are good for your heart.  

Chutney is a general word used in Indian cuisine for a condiment made with some mixture of spices, herbs, and vegetables or fruit.  Chutneys may be sweet, sour, spicy, or a combination of all three.  Chutneys are used frequently in Indian dishes to add flavor or heat to food.

Indian grocery stores all sell a variety of pre-made chutneys, and when you are a jam they are great.  If you have a little bit of time, however, nothing tastes as good as homemade chutney, which you can tailor to your tastes.  Another big plus, as always, is that you know the ingredients you are putting in your homemade chutney and there are not artificial ingredients or preservatives!

Like most people, I regularly eat oatmeal for breakfast.  When it is cold outside (and I will note that it is 37 degrees outside as I type this in mid-April), there is nothing more satisfying than a warm bowl of oatmeal to start your day.  In Indian cuisine there is a dish that is very similar to oatmeal:  sweet dalia.

Dalia is the Hindi word for a porridge made of "cracked wheat," or crushed raw wheat kernels.  Wheat gets a bad rap for being a carbohydrate, but this is exactly the kind of carbohydrate your body needs:  unprocessed whole grains!  Bob's Red Mill makes cracked wheat and you should be able to find it in your local grocery store.

Traditionally, sweet dalia is made with milk and sugar; sometimes cardamom and walnuts are added as well.  To make mine a bit healthier and more "breakfast-y," I added fresh strawberries instead of sugar.  I also used almond milk, but real milk is just fine of course.

Aloo gobi raswali is one of my favorite dishes, but this was not always the case!  As a child, I did not like the taste or texture of cauliflower.  When my mom would make this dish, I would often seek out and eat only the pieces of potato.  As an adult, however, I have grown to love the light and crisp texture of cauliflower.  This recipe is one of my "new" favorites because it is full of many different vegetables and a variety of nutrients.

I made a slight change to my mom's recipe--to cut down on the amount of starch, I use less potato and added chickpeas instead.  The addition of chickpeas makes this an even more well-balanced meal because chickpeas are chock-full of protein.  I really cannot think of many other dishes that are so nutritionally well-balanced!

This recipe is also fantastic because you cook everything in one big pot!  I am a huge fan of making food that requires the least amount of tools--especially on a weeknight--so that there is less to clean up.