Originally a side dish that focused on paneer as the shining ingredient, I have revised the older recipe from way back in 2009 to make it more legume-centric. Thus, I have come up with a version of chana masala that includes shredded paneer along with mushrooms which are pan-fried near the end of the cooking time and then added to the dish for an unforgetable dish without too much fuss either.

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I used to get confused about the difference between chana saag and chana palak. The common elements are chickpeas, split or whole, and leafy greens. As it turns out, palak means spinach, whereas saag can mean any leafy green, including spinach but also mustard greens, kale, fenugreek leaves or whatever suits your fancy.

No matter the greens you choose to include, this classic North Indian dish deserves to be served up often. The creaminess of silky spinach and coconut milk embraces the plump buttery chickpeas and the range of spices used to aromatically enhance the experience. It's a luxurious dish that is nonetheless not overly spicy nor too rich. Serve up with brown rice for a special earthy and nourishing meal, or with your favorite flat breads.

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It's easy to get excited about pie and my husband is visually animated when he knows that I will be making homemade pie from scratch. This is not a sweet pie, however, but something even better in my opinion, and that is a savory pie with a spicy and hearty samosa filling complete with plump chickpeas and a rich butter crust. It is a dinner pie. I was fortunate to have access to local produce, making this unique fusion-style Indian dish an extra special flavorful centerpiece for the dinner table. Think of it as a samosa on steroids.

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Simmered in a rich, zesty and tangy spiced sun-dried tomato sauce seasoned with a little liquid hickory smoke, these pinto beans are so hearty and packed with rich barbecue flavor that even your most barbecue-crazy carnivorous friends won't miss the meat on the grill with this dish. They won't even miss the grill at all, as it's all done on the stove-top. They'll probably be amazed that it's not only vegetarian, but vegan too.

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