Author Archives: Dilip Shah

Tortilla Soup – Made using Vitamix

 

Ingredients:

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

For garnishing

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

Method:

  1. Saute the onion and garlic till onion becomes translucent and then put them aside for cooling
  2. Place water, tomato, carrot, celery, onion, garlic, squash, pepper, cabbage, mushroom, seasoning and salt into the Vitamix container in the order listed and secure lid
  3. Turn machine on at slow speed and slowly increase speed to High (10)
  4. Blend for 6-7 minutes or until steam escapes from the vented lid and the soup is hot
  5. Add corn kernels and black beans and blend for 3-4 seconds
  6. 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:

  • To reduce blending time, preheat the water for 5 minutes in microwave oven and then start with the blending

Peanut Chutney – South Indian Style

 

Ingredients:

  • 1 tbsp vegetable oil
  • 1 cup peanuts
  • 4-5 dry red chilies
  • 1 inch ginger, chopped
  • 3-4 cloves garlic, peeled
  • 1/2 onion, peeled and roughly chopped
  • 1 tbsp tamarind paste
  • 1/2 tsp salt or to taste

For tempering

  • 1 tbsp peanut or vegetable oil
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 1/4 tsp asafoetida
  • 1 tsp urad dal
  • 10-12 curry leaves

Method:

  1. Heat the oil in a pan
  2. Add peanuts and fry until slightly browned
  3. Remove them in a plate
  4. Add red chili, ginger, garlic and onion in the pan and fry for 3-4 minutes
  5. Add them in the plate with peanuts
  6. Let the peanuts and other ingredients cool
  7. Transfer them in a grinder along with tamarind paste and salt
  8. Add some water and grind to make a smooth chutney

Tempering

  1. Heat oil in a pan
  2. Once the oil is hot, add urad dal, mustard seeds, cumin seeds and let them crackle for a few seconds
  3. Add asafoetida and curry leaves
  4. Pour the tempering over the chutney and mix well
  5. Serve the chutney with dosa, uttapam or idli

Serves: 6

Inspiration source:

Andhra Style Peanut Chutney (Palli Chutney) + Video

Remarks:

 

Tomato Chutney – South Indian Style

 

Ingredients:

  • 2 tbsp chana (bengal gram) daal
  • 2 tbsp urad (black gram) daal
  • 1 tsp jeera (cumin) seeds
  • 1 tbsp peanut (or any other cooking) oil
  • 6 dry red chilies
  • 1 large onion – peeled and chopped
  • 4 garlic cloves – peeled and coarsely chopped
  • 6 large tomatoes
  • 1 tsp salt or to taste
  • 1/2 tsp turmeric

For tempering

  • 1 tbsp cooking oil
  • 1 tbsp urad daal
  • 1 tsp mustard oil
  • 12-14 leaves of curry leaves
  • 1/2 tsp asafoetida

Method:

  1. Heat a pan on medium heat and dry roast chana and urad daal till light brown in color and aromatic
  2. Add jeera seeds and roast for another minute, making sure it does not get too dark
  3. Remove and set aside to let it cool
  4. Add the oil in the pan
  5. Add chilies and shallow fry till they become crisp – 1 to 2 minutes
  6. Add onions and garlic and fry for 3-4 minutes, till the onions turn translucent
  7. Add tomatoes, salt and turmeric and cook for 3-4 minutes
  8. Put the mix aside to cool
  9. In a blender, dry blend the roasted daals and cumin seeds
  10. To that, add the tomato mix and blend till smooth

     

Tempering

  1. In a small pan, heat the tempering oil on medium – high heat
  2. Once hot, add urad daal and mustard seeds
  3. Once the daal becomes lightly brown in color and mustard seeds start popping, add asafoetida and curry leaves
  4. Add the tempering to the blended tomato mix
  5. Serve the chutney with idli, dosa or uttapam

Serves: 6

Inspiration source:

https://www.indianhealthyrecipes.com/onion-tomato-chutney-recipe/

Remarks:

 

Ikra

Ingredients:

  • 1 small onion
  • 6-8 small eggplants
  • 2 ribs tender celery
  • 2 medium size carrots

 

  • 2 tbsp olive oil
  • 2 cloves garlic grated
  • 1 tsp dry oregano
  • 1 tsp dry basil leaves
  • 1 tsp chili powder
  • 1 tsp paprika powder
  • 1/2 cup tomato sauce
  • 2 tbsp tomato paste
  • 1 tsp sugar
  • 1 tsp salt (or to taste)

Method:

  1. Chop all the vegetables in small pieces
  2. Heat the oil in a pan and saute the vegetable for 2 minutes
  3. Add grated garlic, all the spices, salt and sugar and saute for additional 2 minutes, constantly stirring
  4. Add tomato sauce and paste and saute for 2-3 minutes
  5. Take the pan off the heat and enjoy Ikra with any dipping bread

Serves: 4

Inspiration source:

 

Remarks:

 

Healthy Roasted Cereal Chevdo (dry snack mix)

IMG_20190818_111031

Ingredients:

  • 2 tbsp peanut oil
  • 30-35 curry leaves, washed and somewhat dried
  • 1 cup peanuts / chopped cashew nuts
  • 1/2 cup roasted chickpeas (dalia)
  • 1/2 cup coconut chips
  • 2 tbsp sesame seeds
  • 1/2 cup raisins
  • 2 tbsp fennel seeds
  • 1 tsp asafoetida
  • 1 tsp red chili powder
  • 1 tsp turmeric
  • 1 tsp salt
  • 3 cups cheerios
  • 2 cups cornflakes, a bit crushed
  • 2 cups rice crispies

Method:

  1. In a large pan, heat the oil on medium heat
  2. When the oil is hot, add curry leaves and cover the pan to prevent the oil from splattering
  3. When the curry leaves are shallow fried and become somewhat dry, add the nuts and saute till nuts become light brown in color
  4. Add dalia and coconut chips and saute for a minute or so
  5. When dalia becomes pink / light brown, add sesame and toss for 30 seconds
  6. Add raisins and mix well
  7. Add fennel seeds and mix well
  8. Add asafoetida, chili powder, turmeric powder and salt and mix well for a minutes
  9. Add cheerios and mix well
  10. Add other cereals, mix well and keep on roasting for a couple of minutes, gently stirring / mixing the chevdo
  11. Take out the chevdo in a wide container and let it cool for a couple of hours before storing it

Serves: 20

Inspiration source:

Remarks:

 

Aloo suva sabzi

IMG_20190716_183059

Ingredients:

  • 1 1/2 tbsp Oil
  • 1 1/2 tsp Cumin seeds
  • 1 inch long ginger, cleaned and freshly grated
  • 1 Green chili chopped finely
  • 3 medium potatoes, cubed
  • 1/4 teaspoon Turmeric powder
  • 1 teaspoon Red chili powder
  • 1 1/2 tsp salt or to taste
  • 1 cup Dill leaves (suva bhaji) chopped
  • 2 teaspoons Lemon juice

Method:

  1. Heat the oil in a pan on medium heat.
  2. Once hot add cumin seeds. Let them sizzle for 5-10 seconds.
  3. Then add grated ginger and green chilies. Saute for 30-40 seconds.
  4. Add potatoes and mix well.
  5. Add turmeric powder, red chili powder and salt and mix well.
  6. Cover the pan. And cook till potatoes on medium – low heat till they are 80% cooked.
  7. Add chopped dill leaves.
  8. Mix well and cook till potatoes are cooked completely.
  9. Squeeze fresh lemon juice and mix.
  10. Serve with chapati / roti.

Serves: 4

Inspiration source:

https://www.spiceupthecurry.com/aloo-suva-subzi-recipe/

Remarks:

Thai Green Curry

IMG_20190707_121320

Ingredients:

Green curry paste

  • 1 lemongrass stalks, tough outer layers removed
  • 3 Serrano chili, seeds removed
  • 1/2 green capsicum, seeds removed and cut into small pieces
  • 1 medium shallot, chopped
  • 3 garlic cloves, peeled
  • 1 1-inch piece galangal (if not available, use ginger), peeled, thinly sliced
  • 1 1-inch piece turmeric, peeled, chopped, or 1 teaspoon dried turmeric
  • 1 kaffir lime leaf, very finely chopped (if not available use 1 tbsp lime zest, from about 2 limes)
  • 1 tbsp coriander seeds
  • 1 tbsp cumin seeds
  • 1 tsp kosher salt (or to taste)
  • 1 tbsp palm sugar (if not available, use cane sugar)

Green curry

  • 2 cans of coconut milk (each can of 400 ml)
  • 8 oz baby corn (from can), cut into inch long pieces
  • 8 oz sliced water chestnuts
  • 8 oz bamboo shoots (thick slices)
    8 oz sliced carrots
  • 8 oz red / green capsicum, cut into 1 cm pieces
  • 8 oz extra firm tofu, cut into 1 cm pieces
  • 1 tbsp palm sugar (if not available, use cane sugar)
  • 1 bunch Thai basil leaves, picked and washed

Method:

Green curry paste

  1. Saute chopped shallots for a couple of minutes and let them cool. In our experience,  if you grind shallots / onions without sauting, they give bitterness to the end product!
  2. Finely grate bottom third of lemongrass into a blender or food processor.
  3. Then add the coriander and cumin seeds to blender and blend to smooth powder.
  4. Add the rest of the paste ingredients including sauted shallots and blend into smooth paste.

Green curry

  1. Heat medium / large pan and add a can of coconut milk.
  2. Stir the milk regularly for 3-4 minutes to thicken it.
  3. Add the paste to the milk and continue to stir so that the paste it well blended into the milk.
  4. Let the milk with the paste simmer on low / medium heat for a couple of minutes.
  5. Add 400 ml water and bring to boil.
  6. One by one, add all the vegetables… tofu at the last.
  7. Add sugar and bring the curry to boil. Then bring down the heat and let the curry simmer till all the vegetables soften to desired softness level (4-5 minutes).
  8. Turn off the heat, add Thai basil leaves and serve with Jasmine rice.

Serves: 4

Inspiration source:

https://www.bonappetit.com/recipe/green-curry-paste

(tweaked for vegetarians)

Remarks:

Guvar Dhokali Shak (Guar with dumplings)

Ingredients:

Dhokali (dumplings)

  • 3 tbsp besan (Gram flour)
  • 1 tbsp wheat flour (to make muthia softer)
  • 2 tbsp peanut (or any other) oil
  • 1 tsp salt (or to taste)
  • 1/2 tsp turmeric
  • 1 tsp chili powder
  • 2 tsp dhana-jiru (coriander seed + cumin seed powder)
  • some water

Guvar

  • 1 lb guvar, ends removed and tough fibers from the edges removed
  • 1 tsp soda bicarb
  • 1 tsp salt (or to taste)
  • 1 tbsp oil
  • 2 tbsp red chili powder
  • 2 tbsp dhana-jiru (coriander seed + cumin seed powder)
  • some water

Method:

  1. Mix all the dhokali ingredients in a mixing bowl, add as little water as possible to make dough from it
  2. In a large pan, heat the oil
  3. Add guvar, salt, soda bicarb, water and gently mix… make sure there is enough water to fully cover the guvar as it’s tough to cook vegetable
  4. Press small (penny-size) dhokali from the dough and put on top of guvar. Make sure that the dhokalis touch water / slightly submerge in it) and cover the pan
  5. Cook on medium-low flame water evaporates and dhokalis are cooked
  6. Once guvar and dhokalis are cooked, sprinkle dhana-jiru and chili powder on it and gently fold so that guvar is coated with the spices
  7. Cook covered at low heat for 2-3 minutes
  8. Serve hot with phulka roti.

Serves: 4

Inspiration source: My mother!

Remarks:

Valor Methi Muthia Shak (Flat green beans with fenugreek dumplings)

20190630_130146

Ingredients:

Muthia

  • 3 tbsp besan (Gram flour)
  • 1 tbsp wheat flour (to make muthia softer)
  • 3 tbsp kasuri methi (dry fenugreek), pre-soaked for 2 hours and then drained
  • 1 tsp red chili powder
  • 2 tsp dhana-jiru powder (coriander seed + cumin seed powder)
  • 1/2 tsp Soda bicarb
  • 1-2 tbsp peanut (or any other) oil
  • 1 tsp salt (or to taste)
  • Some water

Valor

  • 750 grams valor (frozen or fresh) rinsed
    (if fresh, remove the tips and tough fiber from both the edges)
  • 3 tbsp peanut (or any other) oil
  • 1/2 tsp soda bicarb
  • 1 1/2 tsp salt (or to taste)
  • 1 tsp red chili powder
  • 2 tsp dhana-jiru (coriander seed + cumin seed powder)
  • some water

Method:

  1. Mix all the muthia ingredients in a mixing bowl, add water a few drops at a time to thick consistency
  2. In a large pan, heat the oil
  3. Add valor, salt, soda bicarb, water and gently mix… make sure there is enough water so that the valor is just about dipped in it
  4. Make small muthia (dumplings) and put on top of valor and cover the pan
  5. Cook on medium-low flame till muthia are cooked (will grow in size)
  6. Once valor and muthia are cooked, sprinkle dhana-jiru and chili powder on it and gently fold so that valor is coated with the spices
  7. Cook covered at low heat for 2-3 minutes
  8. Serve hot with phulka roti.

Serves: 4

Inspiration source: My mother!

Remarks:

Eggplant Quesadilla

Eggplant Quesadilla

A pretty good attempt at reproducing quesadilla we had at a restaurant in Montecito, CA

Ingredients:

  • 1 medium size eggplant
  • 2 tsp olive oil
  • 1 tsp dry oregano
  • 1 tsp salt
  • Cheddar cheese
  • 2 spring onions
  • 4 tortillas

Method:

  1. Finely chop spring onions
  2. Slice eggplant into 1/2 inch thick round slices
  3. Heat 1 tsp oil in a flat pan on medium heat
  4. Spread eggplant slices in the pan
  5. Sprinkle some salt and oregano on eggplant
  6. Turn the eggplant slices a few times and roast on both sides till medium brown in color
  7. Keep the cooked eggplant slices aside
  8. Pour 1/2 tsp oil on the flat pan and put it on medium heat
  9. Place a tortilla on the pan
  10. Place 4 eggplant slices on the tortilla and sprinkle spring onions and cheese on it
  11. Cover it with another tortilla, gently press it and roast it on both sides till lightly brown on each side
  12. Follow the same steps for the second quesadilla
  13. Cut the quesadilla in 4 pieces and serve hot with a generous dollop of guacamole (see recipe under dips / spreads) – https://veggiefoodie.com/2012/08/30/guacamole/

Serves: 4

Remarks: As you can see, I’ve improvised by using Indian bread chapati instead of tortillas!