Tag Archives: Vegan

Asparagus Poriyal 

 

This was my first time cooking or even tasting Asparagus, so I made sure the veggie was soft and done but I know a lot of people like to eat this with a bit crunch so just vary your cooking time and the amount of water you add.

Ingredients:

1 bunch asparagus

½ an onion

1 tomato

A pinch of mustard seeds

A pinch of cumin seeds

2 – 3 red chilies

3 – 4 curry leaves

1 ½ tbs of dried coconut flakes (or as per taste)

½ tsp of red chili powder

½ tsp of cumin and coriander powder

¼ tsp of turmeric powder

½ tsp of ginger paste

½ tsp of garlic paste

Salt as per taste

Oil to fry

½ cup of water (or depending on your choice of softness for the veggies)

 

Method:

Wash and snap off the hard ends of the asparagus

Cut up asparagus into small pieces

Rinse and set aside

In a pan heat oil, add cumin and mustard seeds and let it sputter

Add the curry leaves

Break red chilies and put it in the hot oil

Chop onions and fry till slightly translucent

Add chopped tomatoes cook for a few minutes

 

Add the chopped asparagus and mix well

Add ginger and garlic paste

Mix well

Add the spices and salt mix and cook till the raw smell of spices disappears

Add coconut and mix well – (some people like to add this in the end, I like my flavors to mix well so I add it in the beginning)

Add water cover and let it simmer on medium low heat till asparagus is cooked

Dry up the vegetable mixture and serve hot with roti, chapatti, or rice

I ate this with couscous it was absolutely delicious.

Sorry I never end up the taking pics of the end of my dishes cause I am always in a hurry to cook and serve it.

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Summer Squash Spinach curry.

Ingredients:

2 medium sized Straightneck Yellow Squash

1 Tomato – Chopped (I left them slightly big – 8 pieces per side)

1 cup of chopped spinach (I used half a packet of frozen chopped spinach)

A pinch of Cumin Seeds

½ tsp of ginger

½ tsp of garlic

½ tsp of red chili powder

¼ tsp of cumin powder

¼ tsp of coriander powder

2 tsp of curry powder

1 tbs of lemon juice

Salt to taste

Oil to fry

1 cup of water

Method:

Slice the squash in circular pieces (You can cut them however you like)

Add oil and cumin seeds and let the cumin seeds sputter

Add the squash and ginger/garlic paste

Let it cook for a couple of minutes

Add tomatoes and mix well

Add spinach along with the rest of the spices

Add salt

Add 1 cup of water

Cover and heat on medium/low heat till squash is done

Add lemon juice and cook till desired consistency of curry – (I left it a very slightly wet)

Serve hot with Roti

 

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Eggless Corn and Paneer Pierogi – Desi Pierogi / Momo’s

This recipe is dedicated to my best friend from college – Ania. Her family introduced me to this lovely Polish dish and I fell in love with it instantly. Thanks luv.

Pierogi is a traditional Polish handmade dumpling, typically made with potatoes and cheese. I have created a variation of this dish using corn and paneer with an eggless dough cooked in Indian spices & served with mint chutney.

I used corn for this dish however you can make this with any filling of your choice.

Fried Corn and Paneer Pierogi

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Boiled Corn and Paneer Pierogi (Pierogi can be served boiled or Fried)

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Ingredients for Corn & Paneer Filling:
1 – 11 oz. can of Chipotle Corn Kernel with Red Bell peppers and Chipotle peppers
1 – 10 oz. packet of Fried Paneer
2 tbs of Oil
¼ tsp of Cumin seeds
½ an Onion – diced
½ a Green Pepper (Capsicum) – diced
1 tsp of Ginger paste
1 tsp of Garlic paste
1 tbs of Margarine (or butter)
2 tbs of Sour Cream
¼ tsp Black pepper Powder
¼ tsp Chili powder
¼ tsp Cumin Powder
¼ tsp Turmeric Powder
¼ tsp Coriander Powder
1 tsp Chaat Masala
2 tbs Lemon Juice
Salt to taste

Method:
In a wok add 2 tbs of oil and cumin seeds.
Let the seeds sputter and add the diced onions.
Fry till translucent.
Add the corn kernels with the chipotle and red peppers (canned item).
Fry for a couple of minutes.
Add the diced green peppers and fry for a couple of minutes
Add the ginger and garlic paste and cook till the raw smells disappears.
Add the butter / margarine and mix well.

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Add the salt & spices – red chili powder, turmeric, cumin and coriander powder.
Cook for a couple of minutes.
Add the fried paneer cubes and mix well.
Cook for a minute.
Add ½ a cup of water cover and cook for 10-15 minutes.
Add the sour cream to mixture.

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The sour cream will make the paneer shred to pieces.
Cook for a couple of minutes, add the chaat masala and lemon juice, cover and cook for another 20 – 30 minutes.

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In the meantime make the dough for the pierogi.

For Eggless Dough:
2 cups of all-purpose flour – keep a little extra aside for rolling the dough.
2 tsp sour cream
2 tbs plain yogurt (I used non-fat)
½ tsp of salt
½ a cup of water
1 tsp of oil (optional)

Method:
Mix the ingredients of the dough and add the water slowly.
Knead the dough and sprinkle flour if needed.
Dough will be slightly sticky, sprinkle extra flour to form a nice round shape.
Wrap the dough in a plastic cling wrap and set aside for 30 minutes.
Use half the dough.
When ready, sprinkle the rolling pin and board with all-purpose flour and roll the dough to less than ¼ of an inch in thickness.
Use a cookie cutter to make as many circles as you can.
Pull the excess dough up and set aside. – You can use the excess dough again if wanted.
Repeat the process with the other half of the dough that was set-aside at the beginning of the process.

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Once the circles have been made, use your fingers to stretch the dough out a bit more into a larger circle. (This will make it close to 1/8 of an inch in thickness).
Add 1 teaspoon of the paneer corn mixture and place in the center of the circle.
Fold the circle in half and press down on the edges.
Use a fork to make lines on the edges of the pierogi.

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Boil a pot with water and a ½ tsp of salt.
Add the uncooked pierogi to the boiling water.
Once the pierogi starts to float you know that it is cooked and ready.
Remove the pierogi and place in a colander to drain excess water.
You can serve the pierogi as is (boiled) or fry them in a little bit of oil, margarine or butter.

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You can freeze the remaining pierogi for later.

Serve with mint chutney or spicy tomato sauce.

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Zucchini Sambar Rice – Zucchini Vegetarian Stew Rice

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Ingredients:
1 cup washed and soaked Toor Daal (or ½ cup unwashed Daal)Yellow Pigeon Peas
1 tsp Chana daal – Chick Pea without shell
¼ tsp Turmeric Powder
¼ tsp Red Chili Powder
¼ tsp Cumin Powder
¼ tsp Coriander Powder
¼ tsp Cumin Seeds
¼ tsp Mustard Seeds
3 tbs of Oil
1 tsp of Ginger Paste
1 tsp of Garlic Paste
1 cup Vegetable Stock (this is the key ingredient)
1 Small Onion – diced
3 Small Tomatoes – diced
2 Green Chilies – slit
1 stem of Curry Leaves
1 large Zucchini – chopped into cubes
1 handful of chopped or sliced carrots
2 tsp of Sambar Powder
1 cup of raw rice – cooked and kept aside
1 tbs of Ghee (optional)
1 tsp Lemon Juice (optional – you can even substitute this with Tamarind Paste, however you will need to add water to the Tamarind Paste to reduce the concentration and then add it to your mixture prior to closing the Pressure Cooker in this preparation of mine I did not use either).

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Method:
Note: You can cook the rice in the ghee and keep it aside. Or use a day old rice.
In a large wok or a pressure cooker add the oil and the Cumin & Mustard seeds.
Let it splutter.
Add the Chana daal and cook for a couple of minutes.
Add the Onions and fry till golden brown.
Add the Curry Leaves.
Add the Tomatoes and Green Chilies and fry till soft and start’s to leave oil.
Add the Ginger and Garlic paste and fry till the raw smell is gone.

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Add the chopped Zucchini and Carrots.
Mix well.
Add the washed Toor Daal and Sambar Powder and mix well.
Add the remaining spices
Add 1 cup of Vegetable Stock
Add 2 cups of Water and Salt
Bring the mixture to boil. – (At this point if you are using a pressure cooker close the lid before the mixture comes to a boil and let it cook for 2 whistles).
If you are NOT using a pressure cooker it will take a much longer time.
I did not use a pressure cooker, as I wanted my daal to be visible and not crushed.
However this could take close to an hour to cook.
Once the daal pieces are soft you are done.
Make sure you dry the mixture to your desired consistency.
Add the cooked rice with Ghee.
Mix well and serve with Papad.

Happy Cooking ☺

Here is a good link on how to make Sambar powder if necessary: http://www.wikihow.com/Make-Sambar-Powder

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Sesame-Ginger Tofu with Vermicelli Noodles

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So I really like vermicelli (I used the Indian Vermicelli – Bambino brand, but you can try this with the Chinese brand as well). It’s super quick to make and I love the way it absorbs flavor. I usually make the South-Indian breakfast (Upma) but I wanted to try something different so I added Tofu to it. It almost tastes like Hakka Noodles, but it is much lighter than the Egg Noodles used in Hakka Noodles.

Ingredients:
1-1/2 cup of uncooked Vermicelli
1 packet of Extra Firm Tofu (14 oz.)
½ an Onion – chopped
1 Green Pepper – diced
1 cup sliced Carrots
½ tsp of Red Chili Powder
½ tsp of Black Pepper
1 tsp of Sesame Seeds
1 tbs of Soy Sauce
1 tsp of Ginger
Salt to taste

Method:
In a non-stick wok add the onions and let it sweat for a minutes.
Meanwhile, cut the Tofu and set aside to marinade.
In a separate bowl add water to the red chili powder to make a paste.
Marinade the Tofu with the Chili paste, Sesame Seeds, Black Pepper and Salt.

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Add the Ginger to the onions and cook for a few minutes.
Add the Tofu and fry till golden brown on either side.
Add the Soy sauce, Green Peppers and Carrots, cook for a few minutes (stir-fry very gently to avoid breaking the Tofu).

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Meanwhile in a separate pot:
Boil water and add the uncooked vermicelli with salt.
Vermicelli cooks pretty quickly so make sure your stir-fry is almost ready prior to adding the vermicelli in the boiling water. (Takes less than 5 minutes).

Once ready add the cooked vermicelli on top of the stir-fry and mix very gently.

Enjoy and eat ☺

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