For this recipe I made up a fresh batch of goda masala, a spice blend that is new to me. Garam masala will work well if you don't feel like making this blend, but I do recommend trying goda masala as it adds an extra kick and a uniquely deep and earthy flavor and aroma to the dish. The recipe for the spice blend can be cut in half, or you can make up a big batch and share with your friends. This easy-to-digest, tart and tangy dal curry (or "amti" as this kind of dish is called in Maharashtra) is adapted from "Sukham Ayu" by Jigyasa Giri and Pratibha Jain.

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Recently I was treated to a lovely package of California walnuts that included a handy little cutting board, a nut cracker, a cute oven mitt and a useful jar. The presentation was most impressive. I was invited to enter a holiday contest using the walnuts and decided upon this appetizer that can be most pleasingly served with chopped vegetables such as carrots, celery, green and red pepper or any other veggie you fancy. This tapenade — or pate if you prefer — also goes well with crackers and seedy flatbreads. We all know we enjoy snacking more at holiday time and this recipe is guilt-free as it is packed full of nutrients and not in the least bit decadent, though you might think so because you won't be able to stop nibbling on it. Tangy, with a bit of kick, the flavors compliment each other for one fine dip or spread. This recipe makes a fair amount so if you are looking for something to bring to a holiday gathering (vegans can enjoy it too) do consider offering up this tapenade.

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Light and fragrant with a slightly sweet and salty Mediterranean tang, this quick and simple rice and split pea pilaf dressed with artichokes, juicy Kalamata olives and creamy feta cheese makes a wonderful lunch or side dish. Both the rice and split peas can be cooked a day or more in advance, and should be cool before making the pilaf — use 1 cup dried rice and 2/3 cup dried green split peas to make the right amount of cooked ingredients.

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Saag Paneer (Palak Paneer)

A reader recently emailed me looking for a good version of saag paneer, the classic spiced spinach and paneer dish from North India. As popular as this dish is, I couldn't believe that I didn't have a recipe for it on my blog. Inspired by the absence, I consulted my treasured copy of Lord Krishna's Cuisine by Yamuna Devi where we find that although this dish is usually made with spinach, sometimes it is made with various mixed greens such as combinations of spinach and mustard leaves, collard greens, fenugreek leaves or beet greens. The possibilities are endless.

My dinner companions were certainly delighted with the adaptation I came up with from the book. I served it with some basmati rice, but any Indian flatbread and soup would also go just perfectly alongside this dish.

Saag Paneer (Chopped Spinach with Paneer Cheese)

Recipe by Lisa Turner Adapted from Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking Cuisine: Indian Published on November 8, 2011 The classic North Indian dish of spiced creamy spinach and fried paneer cheese Print this recipe Ingredients: 3 - 4 hot green or red chillies, chopped 1-inch piece ginger, peeled and chopped 4 tablespoons yogurt, yogurt whey or water 1 tablespoon ground coriander 1 teaspoon turmeric 1 teaspoon ground cumin 1/2 teaspoon paprika 1/4 teaspoon cayenne 6 tablespoons ghee or oil 14 oz. paneer cheese, cut into cubes 2 pounds fresh spinach, rinsed, trimmed and chopped 2/3 teaspoon garam masala 1 teaspoon of sea salt 3 generous tablespoons of cream cheese (or cream) Instructions: In a blender or food processor, blend together the chilies, ginger, yogurt (or whey or water), coriander, turmeric, cumin, paprika and cayenne until you have a smooth purée. Set aside. Heat the ghee or oil in a non-stick pan over medium heat. When hot, add the paneer cubes and gently fry, turning often, until the cubes are nicely browned on all sides. Remove with a slotted spoon and set aside. In the same pan add the spice mixture, stir and add the spinach. Cover and simmer over medium low heat for about 8 minutes. Stir, cover again and cook for another 8 minutes. Stir in the garam masala, salt, fried paneer and cream cheese (or cream). Cover and cook for another 5 minutes, stir and serve. Makes 5 - 6 servings

More paneer cheese recipes you may enjoy:
Curried Red Kidney Beans with Paneer Cheese
Mung Bean Paneer
Macaroni and Paneer Cheese

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Audio Accompaniment: Bavarian Fruit Bread by Hope Sandoval