Tag Archives: vegetarian

Leek Dosa fritters

These are lovely as appetizer or an afternoon tea. I was experimenting with the store bought Dosa powder and inspired by recipes other awesome bloggers have posted.

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Use 1 packet of Dosa powder and 1/2 cup kefir or yoghurt.

Add:

salt;  1/4 tsp Ajwain(carom seed);  1/2  tsp cumin powder; 1 cup of chopped leeks;  a bunch of chopped cilantro; 2 sprigs of fresh chopped mint;  1 small chopped tomato and 1 chopped green chili.

Using 1 tablespoon of water at a time make a thick paste that has the consistency of cake batter.
Let the mixture sit for about 10-15 mins.
Pan fry the fritters in a large heavy pan using coconut oil.

Server with the Coriander Chutney I had posted earlier.

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Perfect summer salad – black chickpeas

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Black Chickpeas or Bengal Gram are an excellent source of protein, iron, folate and iron . Chickpeas are low in fat and most of this is polyunsaturated.  This delicious salad provides rich nutrients and is especially good when breaking the fast after a long day of fasting during the month of Ramadan.

2 cups of black chana soaked for about 4 hours and then pressure cooked for 10 minutes

Diced tomatoes, cucumbers, red onions, cilantro and mint

juice of one lime

1 tsp ground cumin, 1/2 tsp black salt, 1/2 tsp pepper, 1/2 green mango powder (optional)

Mix it all together, add salt to taste and serve anytime.

 

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Matar Paneer with pepper – Indian cheese with peas and pepper

Quick, delicious and easy to make….

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A chunk of home made or store bought cheese ( paneer) cut in 1 inch pieces

1 tbsp mustard oil

1/2 tsp each mustard seeds, onion seeds and fennel seeds, cumin seeds

a pinch of hing ( asafetida)

10 pieces of curry leaves

1 tsp tumeric powder

1 tsp coriander powder

1 cup peas

1 cup diced green/red pepper

Heat the oil in a heavy bottomed pan and add the seeds. Once the seeds have popped, add the curry leaves and hing. Saute for 30 secs on medium heat and add tumeric and coriander. Add the cheese pieces and fry until coated with all the spices and they turn a little brown. Add pepper and peas ( i used frozen). Let everything cook covered for about 5 – 10 mins. The dish should be dry as in the picture. Garnish with mint and lime juice. Serve with bread or rice. I served it with the Karela roti I have in the earlier postsImage

Lauki and Chana Dal ( a bottle gourd recipe)

1-photo 1Lauki is a wonderfully delicious vegetable and continues to be one of my favourites. Also known as Bottle Gourd, this vegetable is 96% water but full of health benefits with healing properties. I have made many variations of it ranging from Kashmir down to the south.

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This is pretty common in indian household and is rich in plant based protein and nutrients

I bottle gourd or Lauki ( peeled and sliced in chunks)

I cup Chana Dal

fresh herbs – curry leaves, mint and cilantro

lemon or lime

2 whole red dried chillis, 1 tsp cumin seeds, 1 tsp tumeric, 1 tsp coriander powder, 1 tsp cumin seeds, pinch of  asafoetida(hing), 1/2 tsp red chilli powder, 1 cup of chopped tomatoes.

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Soak chana dal in water for a couple of hours . Drain. Boil chana dal and lauki with salt, turmeric powder and one cup of water till done ( I used a pressure cooked for about 5-7 minutes).  Heat oil in a pan. Add cumin seeds, red chillies and asafoetida and cook for a minute. Add red chilli powder, coriander power. Add tomatoes and cook till they soften and there is a sauce like consistency. Add the cooked chana dal and lauki and stir. Add fresh chopped mint, cilantro and juice of 1 lime. You can also top it with some curry leaves if you have them

Serve hot with bread or rice.

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Coriander Coconut chutney

I am always exploring good and healing Ayurvedic recipes. The simplicity and balance found in such form of cooking balances the pittas and is good for the soul. This is a variation of a Coriander chutney that I found on an Ayurvedic website and was inspired to try it out.

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Coriander also known and Cilantro contains antioxidants and has antibacterial properties. It has also been documented to be used for traditional treatment of Type 2 diabetes.

All the good stuff aside, I LOVE Coriander and find something to use it in pretty much everyday.

This chutney was served with Methi Roti ( recipe coming), Green pea pulao and yoghurt.

I used frozen shredded coconut that was unsweetened and had no added preservatives.

Cumin and mustard seeds are readily available in supermarket. I have a plant of curry leaves but you can always buy a bunch from the local asian grocery store.

Heeng or Asafoetida is used as a flavor enhanced and as a digestive aid. It has a strong pungent smell so a pinch is just enough. You can choose not to use it at all.

A bunch on green coriander ( stems and all)

1 cup of shredded coconut

water

3 green chilis

2 inch fresh ginger peeled and chopped

1/2 tsp cumin seeds

1/2 tsp mustard seeds

8 pieces of curry leaves

pinch of heeng (Asafoetida)

1 lemon

1 tsp ghee

Blend the Coriander, ginger, coconut and green chili in a blender adding water to bring it to a good consistency.  Add lemon juice and salt to taste

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Sizzle the cumin, mustard seeds  in ghee. Add Heeng and curry leaves. give it about 30 seconds and turn off the heat.

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Bok Choy, Shiitake and Forbidden rice

This dish is simple  takes very little time to make. It can be a go to meal for week days or any other day.

Bok Choy is versatile and delicious. It is classified as a Chinese cabbage and was introduced in Europe in the 1800s. It is readily available in supermarket these days grown organically.

The mushrooms I have used are dried Shiitake. Shiitake mushrooms recognized as a very good source of iron have been used medicinally by the Chinese for more than 6,000 years. They are abundant in the marketplace these days. I soaked a cup in warm water for a couple of hours so they can plump up.

Forbidden rice; This heirloom rice has a  delicious roasted nutty taste, soft texture and a deep purple color. Extremely high in a class of flavonoid antioxidants and rich in iron, it looks beautiful on a plate.

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5-6 baby Bok Choy greens with trimmed end ( organic and washed)

1 cup Shiitake ( soaked )

2 cloves of garlic ( sliced)

2 dry red pepper (fresh would be fine too)

2 tablespoon  ginger

2 tablespoon soy sauce

1 tablespoon mirin

1 tsp toasted sesame seeds

1 cup cooked Forbidden rice

 

Use  a tablespoon of sesame oil in a heavy pan and add the red peppers and garlic. After the garlic is light brown add bok choy. Let them sizzle for a few minutes. Add grated ginger, mushrooms and the sauces. Cover and let it steam for 5- 10 mins. Top with sesame seeds and server over forbidden rice.

 

A tangy take on Tofu and rice noodles

This broth-y spicy dish has so many variations that is it hard to go wrong. Always feeds all the senses…

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The basic taste is that of Thai food but crosses over to Indian with the addition of curry powder and garam masala. Temper the spices to your taste but if you enjoy spicy food then use the amounts I recommend.

Start off with a tablespoon of good coconut oil in a heavy bottomed pan. Add chunks of firm organic tofu and let it fry for a few minutes. Add 1 tablespoon of curry powder and 1 tsp of garam masala. Fry the spices for another few minutes.

Add 1 heaping tablespoon of red thai curry paste, 3 cloves of crushed garlic and 1 tsp of finely chopped ginger. Add 1 cup of light coconut milk and cook for a couple of minutes.

Add 2-3 cups of vegetable broth, 1 green zucchini chopped in large pieces, 1 red bell pepper chopped in large chunks, 1 cup soaked dry shiitake mushrooms, 2 red thai peppers – halfed.

Let it cook for about 10 minutes at medium heat. Add a handful of rice noodles and cook another 5-10 minutes.

Adjust the salt to taste.

Serve topped with red onions, green chillies, crushed peanuts, Cilantro and lime.