Author Archives: Dilip Shah

Potato Tomato Curry

September 12, 2013 – 2:01 pm

Potato Tomato CurryIngredients:

  • 4 medium-size potatoes
  • 3 medium-size ripe tomatoes
  • 1 tbsp peanut / vegetable oil
  • 1 chili, Serrano / Jalapeño, finely chopped
  • Curry leaves 5-6
  • Cumin seeds, 1 tsp
  • Mustard seeds, 1 tsp
  • Chili powder, 1 tsp
  • Turmeric, ¼ tsp
  • Asafetida, ¼ tsp
  • Salt to taste
  • Coriander leaves, 2 tbsp, chopped

Method:

  1. Steam / boil whole potatoes in pressure cooker (3-4 whistles)
  2. When potatoes have cooled down, skin them and cut them in about 1 cm size cubes
  3. Dice the tomatoes in about 1 cm size pieces
  4. Heat the oil in a sauce pan
  5. When oil is hot, add mustard seeds and cumin seeds
  6. When seeds are mostly popped (make sure they don’t get burned), add asafetida
  7. After 5 seconds (before asafetida gets too dark), add chopped chili and curry leaves and stir the tempering
  8. As curry leaves start to wrinkle, add chili powder, turmeric, tomatoes and ½ cup water
  9. As the curry starts bubbling, add the potato cubes and salt and bring to boil
  10. Let it simmer on low heat for 3-4 minutes
  11. Garnish with chopped cilantro leaves and serve it hot with any spicy Indian bread

Serves: 2

Remarks:

Breads that go very well with this curry are called Thepla or Dhebra. They are popular in Gujarat, the western state of India. One of our favorite ready-to-eat brand is Methi Dhebra by Bhagwati. Bhagwati is one of several brands owned by Deep Foods, Inc of New Jersey, USA

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Pumpkin Curry

September 12, 2013 – 1:55 pm

Pumpkin curry

Ingredients:

  • 1 cup cut orange pumpkin (1 inch x 1 inch pieces)
  • 1 cup cut white pumpkin / gourd (1 inch x 1 inch pieces)
  • 1/2 cup cut carrots (1/4 inch pieces)
  • 1 cup plain yogurt, beaten
  • 1 teaspoon chick pea / Bengal gram flour (besan)
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 1 tsp fennel seeds
  • 1/2 tsp nigella seeds (kalonji)
  • 2-3 bay leaves
  • 2-3 cloves
  • 2-3 cinnamon sticks
  • 1/4 tsp asafetida
  • 1 tbsp shredded coconut
  • 1 tsp chili powder
  • 1/4 turmeric powder
  • 1 tsp coriander – cumin seed powder
  • 1 tbsp ghee (purified butter)
  • Salt to taste

Method:

  1. In a bowl, combine the yogurt and gram flour and whisk well and then keep aside
  2. Heat the ghee in a pan and add mustard seeds. When they crackle, add cumin seeds, fennel seeds, nigella seeds, bay leaves, cloves, cinnamon stick (broken into small pieces), shredded coconut and asafetida and stir for a few seconds
  3. Add the vegetables (pumpkin and carrot pieces) and stir well
  4. Add salt and 1/2 cup water. Cover the pan and cook the vegetables for 10-12 minutes
  5. When vegetables are tender, add chili, turmeric and coriander-cumin powders and stir well to coat the vegetables
  6. Add yogurt-Bengal gram flour mixture, continue to stir, bring to boil and then remove from heat
  7. Serve hot with your favorite Indian bread

Serves: 4

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Eggplant Quesadilla

September 9, 2013 – 5:03 pm

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!

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Rajgara Canapes

September 9, 2013 – 4:51 pm

Rajgara Canapes

Miniature parathas topped with stir-fried aloo ki subzi and spiked up with a dollop of green chutney

Ingredients:

For the paratha canapes

  • 1 cup rajaira flour, more as necessary
  • 1/2 cup grated bottle gourd (doodhi / lauki)
  • 1 tablespoon oil
  • oil for cooking
  • salt to taste

For the aloo subzi

  • 2 cups boiled and diced potatoes
  • 1 tsp cumin seeds (jeera)
  • 1 tsp mustard seeds
  • 1/2 tsp asafetida
  • 1/2 tsp turmeric powder
  • 1 to 2 green chilies
  • 1 tablespoon chopped coriander
  • 1 tbsp oil
  • salt to taste

For the garnish

Method:

For the paratha canapes

  1. Mix all the ingredients and knead into a soft dough using water only if required
  2. Divide the dough into 8 equal portions
  3. Roll out each portion thinly into a circle of 1 to 2 inches diameter
  4. Cook each paratha canape on both sides using a non-stick pan on low-medium heat until brown spots appear on the surface. Keep aside.

For the aloo subzi

  1. Heat the oil in a non- stick pan, add the mustard and cumin seeds and allow them to crackle. Add asafetida
  2. Add the green chilies, potatoes, turmeric powder and salt, mix well and cook for a minute
  3. Add the coriander, mix well and keep aside

Put it together

  1. Arrange the paratha canapés on a serving platter, top each one with a spoonful of the aloo subzi
  2. Top with a dollop of green chutney
  3. Serve garnished with grated coconut

Serves: 2

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Rajma Saagwala

September 9, 2013 – 4:41 pm

Rajama Saagwala

Ingredients:

  • 1 cup rajma (kidney beans) either from a can or soaked for 24-48 hrs, cooked and drained
  • 3 cups amaranth leaves (chawli) or spinach leaves, chopped
  • 1 tsp cumin seeds
  • 2 green chilies, chopped
  • 1 tsp ginger, grated
  • 1 tsp garlic, grated
  • ½ cup onion, chopped
  • ¼ tsp turmeric powder
  • 1 tsp sugar
  • ¼ cup cream or ½ cup full-cream milk
  • 1 tbsp peanut or vegetable oil
  • Salt to taste

Method:

  1. Heat the oil and add cumin seeds
  2. When cumin seeds start crackling, add the chopped onions, green chilies, ginger and garlic and sauté for 3 to 4 minutes
  3. Add turmeric powder and amaranth / spinach leaves and cook for 3-4 minutes till the leaves start releasing it water
  4. Add cooked and drained rajma and salt and bring to boil
  5. Add cream / milk, sugar and simmer for 5-6 minutes
  6. Serve hot with with Indian bread such as paratha

Serves: 2

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Rice Noodles in White Sauce

September 9, 2013 – 4:35 pm

rice noodles in white sauce

Ingredients:

  • Rice noodles, preferably fresh ones from any Chinese market such as Ranch 99
  • 200 gms extra-firm tofu, cut in 2 cm pieces
  • 1 cup Broccoli florets
  • 2 medium carrots, sliced
  • ½ cup spring onions, chopped
  • 2 sticks celery, sliced
  • 1 cup Chinese green such as bok choy
  • 1 tbsp vegetable oil
  • 1 tbsp corn starch
  • 1 vegetable stock cube, such as Knorr’s mushroom flavored Vegetable Stock Cube

Method:

  1. Boil water and cook the noodles till desired softness and then drain them and keep them aside
  2. Stir fry the tofu and keep aside
  3. Warm 2 tbsp water and dissolve the vegetable stock cube in the water
  4. Add corn starch in the vegetable stock and mix till there are no lumps
  5. Heat the oil and stir fry the vegetables for 4-5 minutes. Don’t make them too soft
  6. Add the vegetable stock and corn starch paste in the vegetables and toss the vegetables on the heat so that the vegetables get coated with the paste
  7. Stir on medium heat for 2-3 minutes to cook the corn start
  8. Increase the heat and add the tofu and noodles and cook for another 2-3 minutes till the noodles and vegetables get glassy
  9. Serve hot with chili sauce such as Sriracha Hot Chili Sauce

Serves: 4

Inspiration source:

An attempt to reproduce noodles served in noodle houses such as King Noodles / TK Noodles

Remarks:

There is no need to add any salt as the vegetable stock cube brings the necessary amount of salt

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Fried Rice Noodles

September 9, 2013 – 4:29 pm

fried rice noodles

Ingredients:

  • Rice noodles, preferably fresh ones from any Chinese market such as Ranch 99
  • 200 gms extra-firm tofu, cut in 2 cm pieces
  • 1 cup Broccoli florets
  • 2 medium carrots, sliced
  • ½ cup spring onions, chopped
  • 1 cup boiled potatoes
  • 1 cup tomatoes, diced
  • 1 cup Chinese green such as baby bok choy
  • 1 tbsp vegetable oil
  • 1 tbsp low salt soya sauce
  • 60 gm fried Rice Noodles paste such as Maggi’s Perencah Bihun Goreng paste
  • 1 tbsp ketchup
  • 1 tbsp sugar
  • 1 tbsp lime juice
  • Salt to taste

Method:

  1. Boil water and cook the noodles till desired softness and then drain them and keep them aside
  2. Stir fry the tofu and keep aside
  3. Heat the oil and stir fry the vegetables for 4-5 minutes on high heat. Don’t make them too soft
  4. Add the soya sauce and noodle paste and toss the vegetables on the heat so that the vegetables get coated with the paste
  5. After 2-3 minutes, add ketchup, sugar and salt and stir on medium heat for 2-3 minutes
  6. Increase the heat and add tofu and noodles and cook for another 2-3
  7. Stir in lemon juice and serve hot

Serves: 4

Remarks:

An attempt to reproduce Bihun goreng served in Singapore’s hawker centers!

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Rice noodles in Spicy Coconut Milk

September 9, 2013 – 4:22 pm

Rice Noodles in Coconut Milk

Ingredients:

  • 8 oz / 200 g rice noodles, boiled and drained in cold water
  • ½ lb extra firm tofu
  • 1 ½ tbsp olive / vegetable oil
  • 1 small onion, peeled and diced
  • 1 medium leek, trimmed and sliced or 4-5 spring onions, chopped
  • 2-3 medium size sweet potato, steamed, 1 cup
  • 1 stalk celery, diced
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 1 tsp chili powder
  • 2 large garlic cloves, peeled and minced
  • 1 inch of ginger, peeled and minced
  • 2 cups vegetable broth
  • 1 can (13.5 ounce / 400 ml) coconut milk
  • Salt to taste
  • 2 tbsp lemon / lime juice
  • Cilantro for garnishing

Method:

  1. Boil rice noodles, run cool water through it to stop cooking and keep aside
  2. Cook (boil / grill) sweet potatoes, peel and cut in ¾ inch pieces
  3. Cut tofu into ¾ inch cubes, sauté in oil over medium heat till light brown
  4. Heat the oil on medium heat and sauté celery, onions, leek / spring onions for 3-4 minutes till celery and onion is soft
  5. Add minced garlic and ginger and sauté for a couple of minutes
  6. Add coriander, cumin and chili powder and saute for a couple of minutes
  7. Add vegetable broth, coconut milk and salt and bring to boil
  8. Add sweet potatoes, tofu and rice noodles, cook for a couple of minutes, add lemon juice and serve hot

Serves: 4

Inspiration source: edible San Francisco, Oct / Nov 2008, page 10

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Mushroom Risotto

September 9, 2013 – 4:15 pm

Ingredients:

  • 1 cup Arborio / Jasmine rice
  • 1 tbsp butter / olive oil
  • 1/2 onion, finely chopped
  • 2 cloves garlic, grated
  • 8 oz mushroom, washed and cut in medium size pieces
  • 1 can Campbell Mushroom soup
  • 1 cup milk
  • 1/2 cup edamame, boiled cooked
  • 1/4 tsp black pepper powder

Method:

  1. Pressure cook rice in 2 cups of water (3 whistles) and then keep aside
  2. Heat the butter / oil in a pan and saute onions till soft
  3. Add grated garlic and saute for 1 minute
  4. Add mushroom pieces and salt to taste and stir fry till mushroom soften
  5. Add mushroom soup and milk and mix thoroughly, bring to boil and then lower the heat to medium-level and cook for 2-3 minutes
  6. Add cooked rice, edamame and pinch of black pepper powder and mix well
  7. Serve with your favorite Italian soup

Serves: 4

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Roasted Bell Pepper Artichoke Bisque

September 9, 2013 – 4:11 pm

Roasted Bell Pepper Artichoke Bisque

Ingredients:

  • 2 tbsp olive oil
  • 1 medium onion, finely chopped
  • 2 stalks of celery, finely chopped
  • 2 small carrots, finely chopped
  • 3 garlic cloves, minced
  • 2 vegetable instant bouillons
  • 1 tsp dried thyme
  • 1 tsp black pepper
  • 1 tsp cayenne pepper
  • salt, if necessary as the vegetable bouillons will provide all the needed saltiness
  • 1/2 stick (2 ounces) butter
  • 2 tbsp whole wheat flour
  •  4 red bell pepper roasted and skinned and seeded
  • 3 cups water
  • 1 cup full cream milk
  • 1 cup dry sherry / sherry cooking wine
  • 8 ounces marinated artichokes, finely chopped
  • Shredded Parmesan or Asiago cheese (optional)

Method:

  1. Puree roasted red bell pepper and keep aside
  2. In a large saucepan, heat the oil
  3. Saute onions, celery, carrots and garlic in the oil for 2-3 minutes, till soft
  4. Add vegetable bouillon, thyme, black pepper and cayenne pepper and saute for another 2-3 minutes
  5. Add butter and melt. Stir in flour and cook for 2-3 minutes, making sure it doesn’t stick to the bottom of the saucepan
  6. Add water, red bell pepper puree, stir well and bring to boil, then reduce the heat and let it simmer on medium / low heat for 15 minutes, stirring as necessary
  7. Stir in milk, sherry and artichoke and heat for 5-10 minutes
  8. Garnish with your favorite cheese and serve with warm hearty bread

Serves: 6

Inspiration source: Home Cooking The Costco Way, page 70

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