Author Archives: Dilip Shah

Chickpea and Brown Rice Stew (Instant Pot recipe)

 

Ingredients:

  • 2 tbsp olive oil
  • 1 medium / large yellow onion, diced
  • 1 large fennel bulb
  • 4 garlic cloves, finely chopped
  • 1 cup brown rice
  • 1/2 tsp red pepper flakes
  • 2 bay leaves
  • 1 1/2 tsp kosher salt or to taste
  • Freshly cracked black pepper to taste
  • 4 cups (950 ml) vegetable broth
  • 1 cup chickpeas, cooked or from a can
  • 2 tbsp fresh thyme leaves
  • 1/2 cup Italian flat-leaf parsley, finely chopped
  • 1 to 2 cups baby spinach or kale (or other greens of choice), chopped roughly
  • 1 (14.5-ounce / 410g) can crushed tomatoes
  • 1 (8-ounce / 227g) can tomato sauce
  • 1 to 2 tbsp fresh lemon juice

Method:

  1. To the pot, add the oil and put it on saute mode
  2. Add onion, fennel, garlic and saute for 3-4 minutes
  3. Add rice, pepper flakes, bay leaves, salt, black pepper and salt and saute for 2 minutes
  4. Add vegetable broth, chickpeas, thyme leaves, parsley leaves, spinach leaves, crushed tomatoes and tomato sauce and gently mix well
  5. Cover the pot and switch it to a mode with cooking time of 15 minutes
  6. When cooking is done and cooled, open pot, add lemon juice and gently mix well
  7. Serve with your favorite bread

Serves: 4

Inspiration source:

https://www.rainbowplantlife.com/blog/vegan-instant-pot-fennel-chickpea-stew

South Indian Green Chutney

 

Ingredients:

  • 1 cup Coconut (Grated or dry dry desiccated)
  • 2 tbsp Roasted Bengal Gram or ready chana dal (also known as daliya)
  • 2 tbsp Curd
  • 1-2 Green Chilies
  • 1/2 inch Ginger (Chopped)
  • 1/2 cup Fresh Coriander
  • 1/3 cup Curry leaves
  • 10 – 15 Mint leaves
  • 1 tbsp Tamarind Paste
  • 1 tsp Salt or to taste
  • 1/2 cup water or as needed for grinding smooth chutney

Optional

  • 1 clove garlic

For tempering

  • 1 tbsp Vegetable oil
  • 1 tsp Mustard Seeds
  • 1 tbsp Urad Dal
  • 1-2 Dry Red Chilies (Broken)
  • 10-12 Curry Leaves
  • 1/4 tsp Hing

Method:

  1. Blend all the ingredients for chutney in a blender to make a smooth paste
  2. Transfer in the serving bowl

Tempering

  1. Heat oil in a small pan
  2. Add mustard seeds and when the seeds start popping add urad dal
  3. Fry till the dal turns brown
  4. Add dry red chilies, curry leaves and hing
  5. Pour the tempering over the chutney
  6. Mix the tempering with the chutney
  7. Let the chutney rest for an hour or two so that the urad dal gets soft
  8. Serve with idli, dosa or paniyaram

Serves: 4-6

Inspiration source:

Green Coconut Chutney

South Indian Green Chutney

 

Greek chickpea stew

 

Ingredients:

  • 750 gm chickpeas
  • 2 tbsp olive oil
  • 1 cup chopped celery
  • 1 cup chopped onions
  • 1 cup chopped carrots
  • 3 cloves garlic, chopped
  • 2 tbsp finely chopped fresh thyme
  • 2 tbsp chopped fresh rosemary
  • lemon zest of 1 large lemon, about 1 tsp
  • lemon juice of 1 lemon, about 1 tbsp
  • 2 vegetable bouillon cubes (such as Knorr’s Vegetarian Vegetable Bouillon)
  • 1 cup water
  • salt (only if needed since the bouillon cues will add sufficient salt to the stew)
  • ground black pepper, 1 tsp

For garnishing

  • 1/3 bunch dill, finely chopped
  • 2-3 tablespoon(s) olive oil

Method:

  1. If you starting with raw chickpeas, make sure to soak them for 6-8 hours and then cook them till they are soft. We prefer steam cooking in an instant pot or pressure cooker.
    If you are starting with canned chickpeas, just drain them with some running water to get rid of the liquid.
  2. From the cooked / canned chickpeas, puree about a cup and put aside.
  3. Heat the 2 tbsp olive oil a pot / pan on medium heat.
  4. To the hot oil, add chopped celery, onions, carrots and garlic and saute for 8-10 minutes till desired level of softness. Sauteing will mildly caramelize the vegetables and bring out their sweetness.
  5. Add the thyme, rosemary, lemon zest, bouillon cube, pepper and saute for 3-4 minutes.
  6. Add the cooked chickpeas, 1 cup water and bring to boil.
  7. Stir in the chickpea puree, lemon juice… mix well and cook for a couple of minutes.
    The stew is ready! Taste and add salt only if needed.
  8. When serving, top the stew with finely chopped fresh dill, extra virgin olive oil and serve with warm pita bread.

Serves: 4

Notes: 

  • Fresh herbs and lemon juice makes this stew extraordinarily tasty and flavorful. Try not to use dry herbs and not substitute lemon with lime!

Inspiration source:

https://akispetretzikis.com/categories/ospria/revithada

 

Dahi Toast (Grilled yogurt sandwich)

 

Ingredients:

  • 4 slices of any sourdough bread (e.g. Trader Joe’s three seeds Sourdough Bread)
  • 2 tbsp oil for grilling

For stuffing

  • 1/2 cup full cream Greek yogurt
  • 1/2 cup finely chopped onions
  • 1/2 cup finely chopped cucumber
  • 1 Serrano chili, finely chopped
  • 2 tbsp finely chopped cilantro
  • 1 tbsp finely chopped mint leaves
  • 1/2 tsp salt

For garnishing

  • 1 tbsp cooking oil, such as peanut oil
  • 1 tsp mustard seeds
  • 15-20 curry leaves

Method:

  1. Mix well all the stuffing ingredients in a bowl and keep aside
  2. In a small pan, heat the oil
  3. When oil is hot, add mustard seeds and let them splutter for a few seconds
  4. Add curry leaves, cover the pan and lower the heat
  5. When the leaves become crisp, turn off the heat and keep this mix aside
  6. Divide the sandwich stuffing into 2 parts
  7. Put a slice on a plate and evenly spread one portion of the stuffing
  8. Put another slice on top and gently press so that the stuffing is spread evenly
  9. Heat your sandwich pan on medium heat
  10. Add 1/2 tbsp oil and gently put the sandwich so as to not spill its stuffing
  11. Grill the sandwich till it becomes lightly brown and crispy
  12. Spread 1/2 tbsp oil on the other side and gently turn it over to grill on the other side
  13. Once grilled to your desired level of crispiness, place on serving plate
  14. Spread half the quantity of the prepared garnishing on the sandwich
  15. Similarly, make the other grilled sandwich
  16. Serve the sandwiches with cilantro chutney and ketchup

Serves: 2

Inspiration source:

Cabbage Curry – Dhaba style

IMG_20200525_125255

Ingredients:

For the paste

  • 1 tsp mustard seeds
  • 3 cloves garlic, peeled
  • 1-2 green chilies
  • some water

Other ingredients

  • 2 tbsp cooking oil such as peanut oil
  • 1 tbsp cumin seeds
  • 1 chili, chopped
  • 1 medium size onion, peeled and chopped
  • 1 large tomato, pureed
  • 1 tsp red chili powder
  • 1 tsp turmeric powder
  • 2 tsp coriander powder
  • 1 tsp garam masala
  • 1 1/2 tsp salt or to taste
  • 4 cups medium-shredded cabbage
  • 1 cup green peas, partially cooked
  • 1/2 cup water

Method:

  1. Put all the paste ingredients in a grinder and grind to paste and then put aside
  2. Heat the oil in a pan
  3. To the hot oil, add cumin seeds
  4. Once the seeds start to crackle, add chopped chili and saute for 30 seconds
  5. Add chopped onions and saute for 2-3 minutes till onions become brown
  6. Add the paste and saute for 2-3 minutes
  7. Add tomato puree and saute for 3-4 minutes till most of the water evaporates and oil starts to separate
  8. Add chili powder, turmeric powder, coriander powder, garam masala and salt and saute for 1-2 minutes
  9. Add the cabbage and the green peas and gently fold till the vegetables are coated with the paste
  10. Add 1/2 cup water, cover and cook the cabbage for 3-4 minutes or to desired consistency
  11. Serve the curried cabbage hot with chapati or rice

Serves: 4

Inspiration source:

Pineapple Curry

IMG_20200427_181338

Ingredients:

  • 1 medium onion, peeled and chopped
  • 2 cloves garlic, peeled and chopped
  • 1 inch ginger, peeled and chopped
  • 2 tbsp cooking oil, such as peanut oil
  • 1 tsp curry powder (such as from Simply Organic)
  • 14 oz can coconut milk
  • 1 cup shelled edamame
  • 1 cup broccoli florets, small to medium size
  • 1 cup pineapple chunks
  • 1 tsp salt or to taste
  • 1 tbsp sugar
  • 1 tsp chili powder or to taste
  • 1 cup water
  • 2-3 spring onions, chopped for garnishing

Method:

  1. Heat 1 tbsp oil in a pot over medium-high heat.
  2. Add onion, garlic and ginger and saute for a couple of minutes. Let it cool and then blend to smooth paste. (in our experience, blending raw onion makes the end-product taste bitter!)
  3. In the same pot, heat the other 1 tbsp oil and saute the onion, garlic, ginger paste for a minute.
  4. Add curry power and saute for a minute.
  5. Add coconut milk and mix well.
  6. Add broccoli florets, edamame, salt, sugar and cook for 3-4 minutes on medium heat.
  7. Add pineapple and chili powder, mix well and cook for 3-4 minutes on medium heat.
  8. Take off the heat, garnish with spring onions and serve with rice.

Serves: 4

Inspiration source:

 

Coconut Cream Pineapple Curry

Black Bean Soup

20200423_182602

Ingredients:

  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 1 stalk celery, chopped
  • 2 carrots, chopped
  • 2 cloves garlic, chopped
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • 1 pinch black pepper
  • 2 (15 ounce) cans black beans
  • 1/2 (15 ounce) can whole kernel corn
  • 1/2 (14.5 ounce) can crushed tomatoes
  • 1 tsp salt or to taste
  • 2 cups water

For garnishing

  • 2 spring onions, chopped
  • 1/2 avocado, chopped (optional)
  • some sour cream

Method:

  1. Heat oil in a pot over medium-high heat.
  2. Add onion, celery, carrots, garlic and salt and saute for 5 minutes.
  3. Season with chili powder, cumin powder, and black pepper; cook for 1 minute.
  4. Add a can of beans, corn and water and bring to a boil.
  5. Meanwhile, in a food processor or blender, process remaining 1 can beans and tomatoes until smooth.
  6. Stir into boiling soup mixture, reduce heat to medium, and simmer for 7-8 minutes.
  7. Garnish with spring onions, avocado, sour cream and serve

Serves: 4

Inspiration source:

https://www.vitamix.com/ca/en_us/Recipes/Tortilla-Soup

Flatbread made with Yogurt

20200415_173033

20200415_172923

Ingredients:

  • 1 1/2 cups bread flour or unbleached all purpose flour
  • 2 1/2 tsp. any herbs you like – basil, oregano, thyme, etc. (optional)
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 3/4 tsp salt
  • 3/4 cup yogurt
  • 2 tbsp cooking oil (we used peanut oil), plus extra for oiling the griddle

Method:

  1. In a large bowl combine the flour with the herbs (optional), baking powder, baking soda and salt. Stir to combine.
  2. Add the yogurt and 2 Tablespoons oil and mix until all of the flour is mixed in.
  3. Dust a cutting board with a little flour and dump the mixture out. Knead the dough until it is smooth and not sticky, adding a little flour if necessary.
  4. Divide dough into 8 pieces and roll into balls.
  5. Using a rolling pin, roll out each ball until the dough is about 1/4 inch thick.
  6. Heat a griddle over medium heat and brush with the oil. When the pan is hot (but the oil is not smoking) place the dough and cook, turning after 3 -4 minutes or when the bottom is golden brown. Cook for another 3 – 4 minutes until golden brown.
  7. Serve warm with a little butter or brushed with a little olive oil. (We had this bread with Pav Bhaji!

Serves: 3

Inspiration source:

https://www.acommunaltable.com/yogurt-flatbreads/

 

Sweetcorn Soup

 

Ingredients:

  • 1 tbsp oil (any vegetable oil / peanut oil)
  • 1 tbsp sesame oil
  • 1 green chili, finely chopped
  • 2 small / medium size carrots, diced
  • 1/2 red bell pepper, diced
  • 1 slice (100 g) cabbage, chopped
  • 2 spring onions, chopped
  • 1 tsp salt or to taste
  • 1/2 tsp ground black pepper (or to taste)
  • 1 can cream style corn
  • 1/2 can of garbanzo beans (optional)
  • 1 cup water

Method:

  1. In a medium pan, heat the oils on medium heat
  2. Add diced carrot and salt and cook for about 2 minutes
  3. Add chopped chili, bell pepper, cabbage and cook for 2 minutes
  4. Add spring onions, mix well and cook for 2 minutes
  5. Add cream style corn and bring to boil
  6. Turn off the heat and serve the soup hot

Serves: 2

 

Tortilla Soup

IMG_20200311_192858

Ingredients:

  • 1 tbsp olive oil
  • 1/2 medium size onion, diced
  • 1 garlic clove, peeled and chopped
  • 2 small / medium size carrots, diced
  • 2 stalks celery, diced
  • 1/2 yellow squash, diced (optional)
  • 1/2 red bell pepper, diced
  • 1 slice (100 g) cabbage, chopped
  • 2 Tomatoes, diced
  • 1 teaspoon taco seasoning
  • 1/2 teaspoon ground cumin
  • 1 tsp salt or to taste
  • 1/2 cup cooked corn kernels (optional)
  • 1/2 cup canned black beans (optional)
  • 2 cups water

For garnishing

  • 1 spring onion, finely chopped
  • 1/2 avocado, chopped (optional)
  • 2 ounces (60 g) tortilla chips

Method:

  1. In a medium / large pan, heat the oil on medium heat
  2. Add onion and garlic and saute till onion becomes translucent
  3. Add diced carrot, squash, celery and salt and cook for about 2 minutes
  4. Add pepper, cabbage, taco seasoning and ground cumin cumin and cook for 2 minutes
  5. Add tomatoes, mix well, cover the pan and cook for 2 minutes and then turn off the heat
  6. Transfer the cooked vegetables to a high power blender that can handle hot liquid, such as Vitamix
  7. Heat the water, add the hot water to the blender and secure blender’s lid
  8. Turn machine on at slow speed and slowly increase speed to High (10)
  9. Blend for 30 seconds to 1 minute to the desired consistency
  10. Add corn kernels and black beans and pulse-blend 3-4 times
  11. Take out the soup in a serving bowl, top with spring onions, avocado and crushed chips and serve hot

Serves: 4

Inspiration source:

https://www.vitamix.com/ca/en_us/Recipes/Tortilla-Soup

Remarks:

  • We tried the original Vitamix recipe a couple of time but were turned off by the taste of raw garlic and onion. We are very happy with this modified recipe where all the vegetables are stir-fried and mostly cooked before blending them.