Ingredients:
- 2 ripe bananas
- 3/4 cup water
- 2 tbsp butter
- 1 1/2 tsp salt
- 2 tbsp nonfat dry milk
- 2 tbsp sugar
- 2 cups whole wheat bread four
- 2 cups bread flour
- 1 1/2 tbsp gluten
- 2 1/4 tsp yeast
- 1 cup shelled walnuts
Method:
- Peel the bananas and mash them into somewhat smooth puree
- To the bread maker pan, add meshed bananas, water, butter, salt, dry milk and sugar
- Then add the flours, gluten and yeast
- Set the bread maker on 2-lb loaf and medium-dark crust setting and start the bread making cycle (start to complete about 3 hours)
- When the first kneading cycle is complete add the shelled walnuts
- In about 3 hours, the bread loaf is ready! Open the lid and let it cool for 2-3 minutes before you take the loaf out of the pan.
Note:
If your loaf bakes too dense, next time add 1-2 tbsp additional water. Water will help the loaf rise and gluten will provide support so that the loaf does not collapse / crater during the baking cycle.
Inspiration source:
Hamilton Beach bread maker recipe book
Ingredients:
- 2 tbsp. olive oil
- 1 medium onion, diced
- 3-4 garlic cloves, minced
- 1 1/2 tsp. freshly grated ginger
- 1 1/2 tbsp. berbere spice blend, to taste (https://www.amazon.com/Frontier-Berbere-Seasoning-ORGANIC-Bottle/dp/B005WDVQHG)
- 1/2-1 tsp. cayenne pepper, or to taste, optional
- Poblano pepper chopped into medium size pieces, optional
- 1 1/2 cups dried split red lentils, washed 3 times
- 4-5 medium size tomatoes diced or 1-14 oz. can diced tomatoes
- 3-4 San Marzano tomatoes diced, from can, optional
- 3 medium red potatoes, about 3/4 lb. total, cut into cubes
- 3-4 celery ribs, chopped into medium size pieces
- 2 carrots, chopped into medium size pieces
- 32 fl oz vegetable broth
- 3 cups fresh baby spinach leaves, sliced and lightly packed
- 2 tbsp lemon juice
- 1 1/2 tsp salt or to taste
Method:
- To the Instant Pot pot, add the oil and put it on sauté mode
- Add onion, carrots, potatoes and sauté for 3-4 minutes
- Add celery, poblano chili and salt and sauté for 2-3 minutes
- Add garlic, ginger, berbere spice and cayenne and sauté 2-3 minute more
- Add washed lentils, tomatoes and stir a few times
- Add 32 fl oz vegetable broth, cover the pot and switch it to a mode with cooking time of 15 minutes
- When cooking is done and cooled, open pot and put it to sauté mode
- Stir in spinach, add lemon juice and continue to cook just until spinach is wilted, about 2 minutes
- Turn off the pot and serve the stew with rice or any bread
Serves: 5-6
Inspiration source:
Spicy Ethiopian Lentil Stew
Remarks:
You can add a bit more berbere and cayenne, if desired.
Ingredients:
- 2 ripe mangoes, diced
- 1 cup diced pineapple
- 1/2 medium red bell pepper, chopped
- 1/2 cup chopped red onion
- 1 Serrano chili, finely chopped
- 1 lime, juiced (about 1/4 cup lime juice)
- 1/2 teaspoon salt or to taste
Method:
- In a large bowl, combine the mango, bell pepper, onion and chili
- Drizzle with lime juice, add salt and mix well
- Serve chilled with your choice of chips
Serves: 6
Inspiration source:
Fresh mango salsa recipe, perfect for your spring/summer potlucks! cookieandkate.com
Remarks:
For best flavor, let the salsa rest for 30 minutes to an hour before serving.
Ingredients:
- 1 cup brown lentil (whole), washed, soaked overnight and drained
- 1 onions, sliced
- 3-4 celery ribs, chopped
- 2 carrots, chopped
- 2 cloves garlic, minced
- 2 tomatoes, chopped
- 2 teaspoon cumin seed powder (preferably, freshly roasted and then ground)
- 1 cup baby spinach, chopped
- 2 tbsp olive oil
- 1 tsp salt (or to taste)
Method:
- Put InstantPot on saute mode
- Add oil to the pan
- Once oil is hot, add onion and saute for a couple of minutes
- Add carrots and celery and saute for a couple of minutes
- Add garlic, salt and ground cumin and saute for a couple of minutes
- Add lentil and tomatoes and saute for a couple of minutes
- Add 3 cups of water, cover the cooker and switch InstantPot to rice mode (10 minutes cooking time)
- Once the soup is ready, add chopped spinach and serve hot with pita bread or any hearty bread
Serves: 4
Inspiration source:
This is an attempt to reproduce awesome lentil soup we had at Zaytouna Mediterranean Grill in Freehold Township, New Jersey
Remarks:
Ingredients:
- 2 cups boiled and peeled potato cubes
- 4 cups chopped spinach (palak)
- 3 tbsp oil
- 2 tsp cumin seeds (jeera)
- 5-7 cloves
- 10-12 peppercorns
- 3-4 large cardamom
- 1/2 tsp asafoetida (hing)
- 2 tsp chopped garlic (lehsun)
- 3 tsp chopped ginger (adrak)
- 1 tsp finely chopped green chillies
- 2 whole dry kashmiri red chillies, broken into pieces
- 2 tsp coriander (dhania) powder
- 1/2 tsp turmeric powder (haldi)
- 3 tsp kasoori methi
- 1 1/2 tsp salt or to taste
- 1 cup water
Method:
- Heat the oil in a broad non-stick pan. Add cloves, peppercorns, large cardamom and cumin seeds and saute on medium flame for a minute or two. When the seeds turn light brown, add asafoetida and saute for 5-10 seconds.
- Add the garlic, ginger, green chilies, red chilies and saute on a medium flame for 1 minute.
- Add the potatoes, toss gently and cook on a medium flame for 3-4 minutes, while stirring occasionally.
- Add the spinach, coriander powder, turmeric powder, kasoori methi and salt, mix well and cook on a medium flame covered, while stirring occasionally. Add water in stages as necessary to prevent spinach from sticking to the pan. Cook for about 8-10 minutes. Serve hot with any Indian bread.
Serves: 6
Inspiration source:
https://www.tarladalal.com/Aloo-Palak-30887r
Remarks:
Ingredients:
Pulses
- 1/2 cup yellow moong dal (split yellow gram) , washed and drained
- 1/2 cup toovar (arhar) dal , washed and drained
- 1/2 cup masoor dal (split red lentil) , washed and drained
Vegetables
- 2 cups chopped mixed vegetables (carrots, cauliflower and french beans)
Other
- 2 tbsp oil
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 10 curry leaves
- 1/4 tsp asafoetida (hing)
- 1 cup finely chopped onions
- 1 cup finely chopped tomatoes
- 1/2 tsp turmeric powder
- 1 tsp chilli powder
- 2 tsp ginger-green chilli paste
- 2 tsp garlic paste
- 2 tsp salt (or to taste)
Garnishing
- 2 tbsp chopped coriander leaves
Method:
- Combine the pulses and pressure cook them (3-4 whistles). Once the cooker has cooled down, keep the cooked pulses on a side
- Heat oil in a large pan
- Add mustard seeds and cumin seeds
- When the seeds pop, add asafoetida, curry leaves and onions. Saute on medium heat till onions become light brown
- Add ginger-green chilli paste and garlic paste and saute for 2 minutes
- Add turmeric powder, chilli powder, tomatoes and saute for 2 minutes
- Add all the vegetables, salt, a cup water and cook the vegetables till soft
- Add the cooked pulses, gently mix well and simmer for 5 minutes, making sure it does not stick to the bottom of the pan
- Garnish with chopped coriander leaved and serve hot with any Indian bread
Serves: 4
Inspiration source:
Roz Ka Khana by Tarla Dalal, page 13
Remarks:
Ingredients:
For paste
- 1 green chili
- 3 cloves garlic
- 1 cm ginger
- 1 tsp fennel seeds
- 10 almonds
- 1 tsp cumin
- 1/2 tsp turmeric powder
- 1 tsp chili powder
- 1 tsp garam masala (cinnamon, clove and cardamom powder)
- 1 cup water
For tempering
- 2 tbsp oil
- 1 onion, thinly sliced
- 2 sprigs curry leaves
- 1 tsp fennel, coarsely pounded
Vegetables
- 1 cup cauliflower florets
- 1 cup cut french beans
- 1 cup cut carrots
- 1 cup green peas
other
- 1 1/2 salt (or to taste)
- 1/2 cup thick coconut milk
Method:
- Blend the paste ingredients till smooth
- Heat oil on medium flame, add onion and curry leaves and saute till onion is golden brown
- Add fennel and fry for 1 minute
- Add the paste and saute for a minute
- Add all the vegetables, salt, a cup water and cook covered till vegetables are well cooked and soft
- Add coconut milk, bring to boil for 1 minute
- Remove from heat and serve with rice, chapati or set dosa
Serves: 4
Inspiration source:
South Indian Cookbook by Devagi Sanmugam
Remarks:
Ingredients:
- 340 gm (12 oz) grated fresh coconut
- 2 tbsp oil
- 3 tbsp gram (channa) daal
- 2 green chilies
- 15-18 curry leaves
- ½”. piece ginger, chopped
- 2 tsp salt (or to taste)
For Tempering:
- 2 tsp oil
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 1 tbsp black gram dal (lentil)
- 1 dry red chili, halved
- ½ tsp asafetida powder
- a few curry leaves
Method:
- Heat the oil and roast gram daal till light brown in color, stirring regularly. Make sure that daal does not get too deep in color
- In a vessel, take 1 cup water and to it add coconut, roasted gram daal, cut chilies, chopped ginger, curry leaves and salt. Soak all the ingredients for about an hour so that they soften (especially roasted gram daal)
- Grind the combined ingredients to a fine paste and take out in a serving bowl
- Heat oil and add black gram daal. In about a minute add mustard and cumin seeds. When the mustard seeds start to splutter, add the rest of tempering ingredients and stir on medium flame for 20-30 seconds, making sure they don’t burn (must not start becoming black in color). Add the tempering to the ground chutney and mix well.
- Serve with dosai, idli and vadai (all South Indian savory dishes)
Inspiration source:
Vegetarian Cuisines from South India by Chandra Padmanabhan, page 113
Ingredients:
- 2 ripe, peeled, pitted and mashed avocados
- 1 cup yogurt
- 2 tbsp finely chopped fresh cilantro
- 2 tbsp chopped spring onions
- 1 tsp ground black pepper
- 1 tsp salt or to taste
Method:
- Stir together all the ingredients in a bowl
- Serve with warm pita bread or pita chips
Serves: 4
Inspiration source:
Something Extra, Summer 2014, page 10
Remarks:
Veggie Foodie 
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