Tag Archives: Vegetarian

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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Aloo cutlets – Potato Patties

Ingredients:

7 Large potatoes

½ an onion

1 – 2 green chilies

Handful of cilantro leaves

½ tsp red chili powder

½ tsp cumin powder

Salt to taste

Pepper (optional)

3 eggs

1½ cup of breadcrumbs

Oil to fry

Method:

Boil and mash potatoes

 

Add finely chopped onions, green chilies and cilantro leaves

Add the red chili, cumin powder and salt to taste

Add 1 egg

Mash and mix all the ingredients very well (will become slightly pasty – knead with your hand if needed)

Make into circular patties with your hand and place on wax paper

Keep three bowls aside

1 – with 2 of the whipped eggs

2 – with the breadcrumbs (you can use a plate if you prefer)

3 – with plain water

Dip the cutlet/patty into the whipped egg


Remove and place them into breadcrumbs

Cover patty properly with breadcrumbs

The bowl of water is just for your fingers when they get sticky (from the egg and breadcrumb mixture)

Place the patties on the wax paper as well

Once completed

Heat oil

Fry the cutlets/patties till golden brown

 

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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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Tindora – Ivy Gourd – Tindy Fry

Ingredients:

A pinch of Mustard seeds

A pinch of Cumin seeds

2 – 3 dried red chili

3 – 4 curry leaves

½ an onion – sliced

1 green chili – sliced in 4 pieces

Around ½ lb of tindora – cut in circles

½ tsp Red chili powder (or as per taste)

¼ tsp Cumin powder

¼ tsp Coriander powder

¼ tsp Turmeric powder

Salt to taste

Method:

Add oil to wok

Add mustard and cumin seeds and let it sputter

Add red chilies and curry eaves

Add the sliced onions and sliced green chili

Let it cook till the onions turn translucent

Add the spices

Cut tindora into small circular pieces discarding the edges (A lot of people slice them but it reminds me of bugs so I don’t lol)

Add the tindora pieces and mix well

Slowly add ½ a cup of water

Cook till all the water is dried up and tindora is cooked

Serve hot with roti/chapatti or rice

Tindora is a bit khata (sour) so it tastes really good with something bland like roti.

 

 

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Coconut Curried Zucchini with easy Dill Rice Pulao

I wanted something light, less spicy and a tiny bit sweet. So I decided to make a coconut based vegetable dish. I always have chopped up frozen zucchini at my disposal (I find zucchini gets spoilt rather quickly if not used within a short time so I chop it up and freeze it for later use) so it was my go to vegetable. I am sure you can try this recipe with other options that you may have at home.

 

Ingredients:

1-2 tbs of Oil

½ an onion – diced

1 tomato – diced

1 zucchini – chopped

1 tbs of shredded coconut

¼ cup of skim milk (You could probably use coconut milk but I did not have that at home so I just went with coconut + milk :), also I used skim milk you can use whole).

1 ½ cup of water

½ tsp ginger paste

½ tsp garlic paste

Spices:

½ tsp red chili powder (or as per taste)

¼ tsp of turmeric powder

¼ tsp coriander powder

¼ tsp cumin powder

1 tsp curry powder (any curry powder would work, I use Rani Curry Powder*)

Salt as per taste

Method:

Fry the chopped onions

When the onions turn slightly brown (not burnt) add the tomatoes and fry till the tomatoes start getting soft.

Add the ginger/garlic paste and fry till the raw smell disappears.

Add the chopped zucchini and mix well with the onions and tomatoes.

Add the remaining spices and mix well.

Add shredded coconut and mix.

Add the water and let it come to a boil.

Add milk to this after the water has boiled and let it come to a boil (at medium heat).

Cook till your desired consistency. I wanted to eat this with rice so I wanted it to be a wet curry.

Serve with rice.

* Rani’s Curry Powder: http://www.amazon.com/Rani-Curry-Powder-Hot-16Oz/dp/B00302N1DS

I made a quick Dill and Peas rice pulao to eat this with. Below is the recipe for the dill rice pulao.

Ingredients for Dill and Peas rice pulao:

1 ½ cup rice

3 cups of water

¼ cup of peas

1 tbs of dried dill

2 pods of white cardamom

Salt as per taste

Method:

Wash the rice well (3 times).

Remove all the washed water and refill the pot with the 3 cups of water.

Add the peas, dill, salt and cardamom to the rice/water mix.

Bring to a boil.

Lower the heat to medium and continue boiling the rice till the rice is all done.

Drain out excess water.

Cover and keep the rice pot on the lowest possible setting for heat for an additional 5-10 minutes.

Serve hot.

Enjoy 🙂

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Sesame Bhindi Aloo – (Okra & Potato)

This is absolutely delicious!!! I never knew bhindi could be this yummy. You must try it…. 🙂

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Ingredients:
20-25 pieces of Okra
4-5 small potatoes
1/2 an onion – sliced
4-5 Curry Leaves
1/2 tsp red chili powder
1/4 tsp Turmeric powder
1/4 tsp Coriander powder
1/4 tsp Cumin powder
1/2 tsp Mango powder
A pinch of garam masala powder
1/4 tsp Sesame seeds
1/4 tsp Cumin seeds
1/4 tsp Mustard Seeds
A pinch of hing (Asafetida) – optional
1/2 tsp Ginger paste
1/2 tsp Garlic paste
1 tbs of desiccated coconut
Oil to fry

Method:
Heat oil in a non stick pan.
Fry the okra till edges start browning slightly.
Remove and set aside on a paper towel.
Fry potatoes in the same oil & remove and set aside.

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Remove excess oil from the pan and add the mustard and cumin seeds and wait for them to crackle.
Add the asafetida.
Add the sesame seeds and cook for a few seconds.
Add the onions and fry till light golden brown.
Add the turmeric, cumin, coriander and garam masala powder along with the Ginger and garlic paste.
Sprinkle a few drops of water if needed.
Add the fried potatoes and mix well.
Add the salt and coat the potatoes well.
Add the fried okra and cook for a minute or two.
Add the red chili powder and cook for another few minutes. Mixing well but gently so you don’t break the okra pieces.
Add the desiccated coconut flakes and mix well.
Add mango powder and let the okra and potatoes simmer on low heat for a minute.

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Serve hot with roti.

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Grilled Zucchini

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Ingredients:
1 Zucchini
½ tsp Red Chili powder
¼ tsp Black pepper
4 tbs Lemon Juice
Salt to taste
Any oil spray

Method:
Cut Zucchini lengthwise
Mix the above ingredients except oil
Spray the oil on the pan

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Add the sliced zucchini when the pan is hot
Add any extra lemon juice mix in the bowl

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Grill on either side till the middle of the vegetable is soft.

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Serve hot.

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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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Choley / Chana Masala

Ingredients:
1 Can Garbanzo beans
1 Red onion – diced
3 Medium sized tomatoes – diced
1 Jalapeno – chopped
½ tsp Cumin Seeds
½ tsp Ginger Paste
½ tsp Garlic Paste
½ tsp Red Chili Powder
¼ tsp Cumin Powder
½ tsp Coriander Powder
¼ tsp Turmeric Powder
1 tbs Chana Masala Powder
1 tbs Lemon juice
¼ tsp Mango Powder – Aamchur Powder
Handful of Cilantro Leaves
2 cups of water
2 tbs of Oil
1 tbs of Butter to Garnish

Method:
Rinse the garbanzo beans well till all the frothiness disappears and keep aside.
In a wok add the oil and cumin seeds and let it sputter.
Add the onions and fry till translucent.
Add the tomatoes and jalapeno and cook till tomatoes become soft.
Add the ginger and garlic paste and cook till raw smell disappears.

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Add garbanzo beans and coat well with the tomatoes.
Add the red chili powder, turmeric, cumin and coriander powder and mix well.
Add the cilantro leaves and mix well.
Add 2 cups of water and cook for 20 minutes or till you can crush the garbanzo bean with two fingers.
Now add the chana masala powder, this will make the mixture froth up a bit.
Cook till all the frothiness disappears.
Add the lemon juice and mango powder.
Mix well and cook for another 5 minutes or till a desired consistency is reached.

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Garnish with a tablespoon of butter.
Serve hot with roti, naan or rice.

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In case you want to be brave or cannot find Chana masala powder and have the time to grind your own here is a good link: http://nishamadhulika.com/en/334-chana-masala-powder-recipe.html

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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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