The magic of Kashmiri cooking always inspires a smile and a happy tummy. So simple and fragrant served with steaming steamed rice and some pickles. The cheese can be homemade or you can buy a block of Indian Cheese which is pretty readily available in supermarkets now. I do find the homemade version with organic milk much better and softer.
For the greens, I prefer the leaves called Chinese broccoli but collard green work really well too. Remove the leaves from the stems. If the stems are thick, peel the skin and use the inside, they are packed with flavor
The key flavor enhancer, I find is the use of Mustard oil. You can always substitute with regular vegetable oil. I used a pressure cooking but you don’t have to, it cooks just fine in a regular pot.
Here is the recipe
Collard greens or Chinese
broccoli – 2 bunches
Indian cottage cheese sliced
into 2 inch pieces
Cloves 2 pices
asafetida – 1/4 Tsp
1 tsp crushed garlic
Ground ginger powder – 1 tsp
Red chili powder – 1 Tsp
Turmeric powder – 1 tsp
Fennel powder – 1 tsp
salt to taste
1/2 cup mustard oil
2 cups of water
Fry the cottage cheese pieces in oil until lightly golden ( not too dark), remove and immerse in warm water. Set aside
In a pressure cooker add the same mustard oil and the cloves. Add Asafetida and garlic. Add water and the rest of the spices and bring to a boil. Add Salt to taste
Add the greens and pressure cook for 5 mins.
Remove the lid and add the cheese.
Cooks for 5 – 10 mins until the flavors combine and the cheese is soft.
Serve as a main dish or side dish with steaming rice.
Ok…. so this is not much of a recipe but more of the art of putting it all together…but I just had to post. Such an amazing crunch and taste that it leaves you craving for more. And it is healthy, nutritious and scrumptious. If Gluten bothers you, this is GF.
My cauliflower pizza base is Cauliflower and Corn flour from Trader Joes or Moms Organic market. On my trip to MOMs, I brought back beautiful garlic, asparagus, fresh Kale, Jalapeño, and mushrooms. I had some Parmesan and Halloumi in the fridge so putting this together was a breeze.
Note this is not a typical pizza smothering in tomato sauce and cheese. This one showcases the beautiful vegetables so adjust if you need more of the cheeses or add some tomato sauce.
The Kale and chopped mushrooms need to be sautéed in chopped garlic with a pinch of salt and set aside.
Slice or chop some Asparagus, Jalapeño, Roma tomato and set aside
Slice the cheeses.
Cook the crust according to instruction until it is firm and slightly crisp. The TJ version had me cook at 450 degrees and flip the crust to cook 12 mins on each side. That was perfect
Top the crust with veggies and cheese and put under a broiler for 3-4 mins.
Douse with some good avocado or olive oil and red chili flakes.
Sometimes the simpler the food the more rewarding for your taste buds. Visions of many beautiful vegetarian tables with paneer, lentils, and pickles seem to stay with me. The memories range from restaurants to friends houses after school, to street side travel shacks and many more…..but they are always vivid and connect me to a rich past.
Growing up our family were big meat eaters…it would not be “food” without lamb or chicken 🙂 However, every now and then we would have a vegetarian day where Paneer would be the showcase.
When I first moved to the US, store bought paneer (cheese) was not an option so making the paneer at home was the only way. Don’t get me wrong, homemade cheese is the best but sometimes a working girl needs a premade handy version so dinner can be cooked at moments notice.
The local Asian stores now have the most amazing Paneer available so I keep a block in the fridge or freezer for quick dinner situations.
This is a curry, which as always is spicy, tangy, rich, gentle, soft and ever so delicious.
I have paired it with butter rice, lentils and pickles. Naan or roti would be perfect with the platter.
While I was in NYC for a conference, I had the pleasure of dining with my sister and brother in law at a fabulous restaurant Cleo at Mondrian Park Ave. The chef certainly had a way with Mediterranean small plates but one particular dish that caught my attention was the vegetarian Moussakah with eggplants and feta immersed in delicious béchamel sauce.
I have made Mousakkah many times with Lamb, beef and also with just vegetables and it always comes out warm and comforting.
Inspired by Cleo I experimented with a new recipe and it was a winner.
Moussakah is a very popular Greek dish but there are many versions of it through the Mediterranean, all equally worthy of trying.
In a traditional Greek Moussaka recipe, minced beef (or lamb) is cooked in a tomato base and spices then layered with eggplants and topped with creamy béchamel sauce and cheese.
In this vegetarian version, my basic ingredients are sweet eggplants and mushrooms. Then the béchamel sauce and the topping of feta and gruyere. I have made two small plates here for lunch but you can adjust and make one large one. The béchamel sauce has leftover which was wonderful. I have stored it for use during the week.
1 large eggplant or 3-4 slim ones
Cremini mushrooms – I box around 20 pieces
1 medium red onion, finely chopped
3 cloves of garlic, chopped
1/4 of a cup olive oil or avocado oil
1 cup pureed tomatoes
1/4 tsp ground cinnamon
Salt and pepper to taste
Stick of butter – 4 ounces
Whole milk – 3 cups
Flour – 4 ounces
2 egg yolks
1 cup Grated Gruyere
a pinch of nutmeg
Salt and pepper to taste
Cut the eggplant into slices (1 inch), Season with salt and place in a colander for about half an hour.
Squeeze the liquid from the eggplants with your hands and pat dry with a paper towel. Drizzle the eggplants with some olive oil and bake them for 15 minutes in a 400-degree oven until golden brown.
Add olive oil to a pan over medium heat and stir in the chopped mushrooms and sauté for about 5 minutes, add the garlic and chopped onions and continue to cook. Add the cinnamon and adjust the salt and pepper. Cook until the sauce thickens.
For the béchamel sauce use a deep pan and melt the butter over medium heat. Add the flour whisking continuously to make a paste and add warmed milk pouring in a stream. Continue to whisk the whole time to avoid lumps and get to a smooth paste. Remove the pan from heat and add the egg yolks, salt, pepper, a pinch of nutmeg and the grated cheese. Whisk to incorporate all the ingredient and get a smooth and creamy paste
To assemble I have used 2 small dishes, you can use a large baking dish as well. Sprinkle the bottom with some panko or breadcrumbs and layer the eggplants. Add the mushrooms sauce and another layer of eggplants.
Top with the béchamel sauce, feta, and more gruyere.
Cook in a 400-degree oven for 15 mins until bubbly. Cool for a few minutes before digging in
Cauliflower has become a staple in the house and is an ingredient in a variety of dishes spanning cuisines. I used riced cauliflower as a substitute for rice which has been a phenomenal adjustment of carbs in our diet.
When you combine cauliflower with a nice tomato curry you just can’t go wrong. My local Traders Joes store has made it even easier for me by selling already riced cauliflower which saves me a ton of time and the mess on my counter with grains of the vegetable flying around 🙂
This is really easy to make and just perfect for a cold winter day. Serve with some flatbread or rice with a side of pickles.
If you love cauliflower do check out my other recipes:
It was a surreal summer filled with travels, sorrows, beauty, love and new perspectives. When I got back to my veggie garden after weeks of being away the tomatoes ( among other vegetables) were screaming to be picked turned into something divine.
My first instinct was to get all of them out to friends and family ( which I did for some), but….the rest went in preparations like this amazing tomato chutney.
The tomatoes were halved and roasted whole in a 375 degree oven for about 30 mins to bring out the flavor.
The chilies are whole and dried and are a staple in the pantry. The oil is a mustard oil which brings out a beautiful flavor.
This chutney will last a while in the fridge, my teenager has been using it to smear her morning bagels. I have used it on top of my grilled chicken for a workday lunch and topped my sandwiches.
You can adjust the heat and seasoning to your taste but my recommendation would be to keep the heat elevated 🙂 😉
Spring? Summer? Not sure what’s going on with the weather in Virginia but in spite of the incessant rain, the green trees and foliage lends a spark to life.
We have vegetables, herbs and trees we are planting and it is all very uplifting for our own being and the life of this planet.
This salad needs no recipe but here it is…. You should adjust the ingredients to your taste.
The base ingredients are cooked quinoa, chopped cucumbers, chopped walnuts, cranberries, lots of chopped parsley, chopped mint and some arugula. You can really add and subtract what you like but keep some crunch( cucumbers), some carbs( quinoa), some good fats ( walnuts) and some sweetness ( cranberries).
I cooked the quinoa in a rice cooker with the setting of white rice. Please use any method that works for you.
The dressing is another story. I love wasabi and found this dried powder version I am able to use in dressings. It has just the right amount of sharpness. The truffle oil adds an earthy dimension that will leave you craving for more.