Author Archives: Dilip Shah

Roasted Vegetables

September 9, 2013 – 4:04 pm

Ingredients:

  • 1 cup broccoli florets, medium-size
  • 1 cup cauliflower florets, medium-size
  • 1 cup carrot sticks
  • 1 cup Brussels sprouts, each cut into 2 or 4 pieces
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1 tsp dry rosemary
  • ½ tsp cracked black pepper

Method:

  1. In a large bowl, toss the vegetables in oil, salt, pepper and rosemary
  2. Spread the oil and herb coated vegetables in an oven tray
  3. Roast the vegetables on the oven’s lower rake at 400 degree Fahrenheit for 20-25 minutes, till the vegetables are just about cooked and lightly brown on the surface. Turn the vegetables for a couple of times during this period
  4. These vegetables can be a meal in themselves!

Serves: 2

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Rojak

September 9, 2013 – 3:55 pm

Ingredients:

  • 1 apple, skinned and chopped in small bite size pieces
  • 1 turnip, skinned and chopped in small bite size pieces
  • 2 cucumbers, skinned and chopped in bite size pieces
  • 1 cup pineapple cubes
  • 1 cup bean sprouts
  • 2 Chinese long donuts, toasted and cut into 1 inch long pieces

For Rojak paste:

  • 3 red chilies – soak in warm water for 30 minutes and then remove seeds and keep aside
  • 1 cup roasted peanuts (without skin)
  • Orange sugar
  • Tamarind, 1 large marble size – soak in hot water for 10 minutes and then squeeze its juice through a strainer
  • 2 tbsp lime juice
  • Salt to taste

Optionally, use ready-made vegetarian Rojak paste (WIRA Rojak, Kilang Kicap Kwong Bee Chun S/B)

For garnishing:

  • 1 cup roasted peanuts (without skin) – grind to coarse powder
  • 2 tbsp white sesame

Method:

  1. Grind the Rojak paste ingredients into fine paste. Add water as necessary to bring to the desired consistency
  2. In a large bowl, mix the Rojak paste with the vegetables, fruits and cut Chinese donuts
  3. Garnish with peanut powder and sesame seeds
  4. Serve it cool / cold

Serves: 4

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Skillet Lasagna

September 9, 2013 – 3:49 pm

skillet lasagna

Ingredients:

For marinara sauce

  • 2 (14.5 ounce) cans stewed tomatoes
  • 1 (6 ounce) can tomato paste / sauce
  • 4 tbsp chopped fresh parsley
  • 1 clove garlic, minced
  • 1 tsp dried oregano
  • 1 tsp salt, if the canned tomatoes are unsalted or to taste
  • 1/4 tsp ground black pepper
  • 1 tsp olive oil
  • 1/3 cup finely diced onion
  • 1/2 cup white wine
  • 1 tsp sugar

Rest of the ingredients:

  • 8 oz lasagna plates
  • 3-4 medium size zucchini / squash, sliced lengthwise
  • 1 red bell pepper, halved and sliced
  • 2 tbsp fresh parsley chopped
  • 1 cup whole-milk ricotta cheese, drained
  • 1/2 cup shredded mozzarella cheese
  • 1/4 tsp coarsely ground black pepper
  • 1 tbsp olive oil

Method:

Marinara sauce

  1. Heat the oil in a sauce pan
  2. Add onions and saute for 1-2 minutes
  3. Add garlic and herbs and stir for 1 minute
  4. Add tomatoes, tomato paste white wine, black pepper, sugar, salt (to taste) and parsley leaves
  5. Bring the sauce to boil, reduce heat and let it simmer on medium / low heat for 20-25 minutes, stirring it every couple of minutes

Lasagna

Break lasagna plates into quarters and cook in boiling water till desired softness. Else could pressure cook it (3 whistles). Once cooked, wash with cool water and keep aside

Cheese

In a bowl, mix the cheeses with chopped parsley

Steps:

  1. Heat a skillet on medium heat, add olive oil and saute zucchini on both sides, till very lightly brown and then keep aside
  2. Similarly saute red bell pepper and keep aside
  3. Spread a thin layer of marinara sauce in the skillet and then place a layer of lasagna on top of it
  4. On top of lasagna, layer the cooked vegetables and pour some sauce to cover the lasagna and vegetables
  5. Similarly, make more layers of lasagna, vegetable and sauce
  6. Scoop up large spoonfuls of cheese mixture and place on top of lasagna layers
  7. Cover and simmer gently for 3-4 minutes
  8. Serve hot with your favorite Italian bread by the side!

Serves: 4

Inspiration source: The Pampered Chef

Posted in Entree, Pasta | Comments (0)

Spiced Cabbage

September 9, 2013 – 3:22 pm

spiced cabbage

Ingredients:

  • 3 tbsp vegetable oil
  • 1 tsp fennel seeds
  • 1 tsp cumin seeds
  • 1 large fennel bulb, halved and thinly sliced
  • 1 large onion, halved and thinly sliced
  • ½ head cabbage (1 ½ lbs), thinly sliced
  • 1 tsp cayenne pepper
  • 1 15-oz can chickpeas, rinsed and drained
  • 1 tbsp lemon juice
  • 1 tsp garam masala or curry powder
  • Salt to taste

Method:

  1. Heat oil in a skillet over medium-high heat
  2. Add fennel seeds and cumin seeds and sauté for 30 seconds
  3. Add fresh fennel and onion and season with salt. Saute for 5 minutes
  4. Add cabbage into the pan and cook for 5-7 minutes, until the cabbage is cooked
  5. Add cayenne pepper, chickpeas, lemon juice and garam masala and cook for 5 minutes
  6. Serve hot with rice or any Indian bread

Serves: 4

Inspiration source: Vegetarian Times, Feb 2009, page 38

Remarks:

The original recipe suggests cooking the vegetables for over 30 minutes until they are browned and caramelized!

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Sudanese Ful

September 9, 2013 – 3:16 pm

Sudanese ful

Ingredients:

  • 1 cup fava beans
  • 1/2 tsp cooking soda
  • 1 tbsp oil
  • 1/2 cup finely chopped onions
  • 1 tsp grated garlic
  • 1/2 cup tomato paste / sauce
  • 2 tbsp cumin coriander powder
  • 2 tbsp red pepper powder
  • 1 cup chopped tomatoes
  • 1 cup chopped cucumber
  • 2 tbsp lemon juice

Method:

  1. Soak fava beans for at least 24 hours and then pressure cook with sufficient water and 1/2 tsp cooking soda (soda bi-carb) for 3-4 whistles. When cool, drain and keep aside
  2. Heat the oil in a pan
  3. Saute chopped onions and garlic for 1/2 minute (don’t let onions get too soft)
  4. Add tomato paste / sauce and saute for a couple of minutes
  5. Add 1 tbsp cumin coriander powder and chili powder each and cooked fava beans and cook for 2-3 minutes
  6. Add 1/2 cup water and cook for 2-3 more minutes
  7. Turn the heat off and stir in chopped tomatoes and cucumber, add salt and lemon juice and gently fold the mix a few time till properly mixed.
  8. To serve, take out a generous portion of this ful medames in the serving plate, sprinkle cumin coriander powder, chili powder with a slice of lime by the side. Ful medames is commonly eaten with Mediterranean bread

Serves: 4

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Sweet and Sour Vegetables

September 9, 2013 – 3:10 pm

sweet and sour vegetables

Ingredients:

  • 1 cup cauliflower florets
  • ½ cup diced carrot
  • ½ cup diced celery
  • 1 cup potato cubes
  • 1 can pineapple cubes
  • 1 apple, skinned and cut into 1 cm pieces
  • ½ cup diced red capsicum
  • ½ cup chopped opinions
  • ½ cup green peas
  • 1 cup diced tomato
  • 1 tbsp ghee (purified butter)
  • 3 cloves
  • 2 sticks cinnamon
  • 1 tbsp corn starch
  • 1 tsp chili powder
  • 1 vegetable stock cube, such as Knorr’s mushroom flavored Vegetable Stock Cube
  • 2 tbsp tomato ketchup
  • 1 white granulated tbsp sugar
  • Salt to taste

Method:

  1. Warm 2 tbsp water and dissolve the vegetable stock cube in the water
  2. Add corn starch in the vegetable stock and mix till there are no lumps
  3. Heat the ghee and fry the onions till golden in color
  4. Add the cloves and cinnamon and fry again for a couple of minutes
  5. Add cauliflower, potato, carrot and celery and fry for 3-4 minutes
  6. Add 1 cup water and allow vegetables to cook
  7. When the vegetables are mostly cooked, add capsicum, tomatoes, apple, pineapple, green peas, corn starch paste, chili powder, ketchup and sugar and cook for 3-4 minutes on medium heat
  8. Note: the vegetable stock cube brings good amount of salt and so be careful with additional salt
  9. Serve with steamed rice

Serves: 4

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Sweet Potato Soup

September 9, 2013 – 3:03 pm

Sweet Potato Soup

Ingredients:

  • 2 tbsp (1/4 stick) butter
  • 1 cup chopped onion
  • 2 small celery stalks, chopped
  • 1 medium leek, sliced (white and pale green parts only)
  • 1 large garlic clove, chopped
  • 1 1/2 pounds red-skinned sweet potatoes (yams), peeled, cut into 1-inch pieces (about 5 cups)
  • 4 cups vegetable broth (or use water)
  • 1 cinnamon stick
  • 1/4 teaspoon ground nutmeg1
  • 1/2 cups half and half (for lower fat, use low fat milk, fat free sour cream)
  • 2 tbsp maple syrup (or use honey or may skip it if potatoes are plenty sweet)
  • The leafy tops of the celery stalks, chopped (can use cilantro or other favorite herb)

Method:

  1. Melt the butter in a large, heavy-bottomed pot over medium-high heat. Add the chopped onion and sauté for about 5 minutes. Add chopped celery stalks and leek, sauté about 5 minutes. Add garlic and sauté 2 minutes
  2. Add sweet potatoes, broth, cinnamon stick, and nutmeg; bring to boil. Reduce heat and simmer uncovered until potatoes are tender, about 20 minutes
  3. Remove cinnamon stick and discard. Working in batches, puree soup in blender until smooth. Return to pot
  4. Add half and half and maple syrup and stir over medium-low heat to heat through. Season soup to taste with salt and pepper
  5. Ladle into bowls. Sprinkle with celery leaves and serve with some hearty bread

Serves: 6 – 8

Inspiration source: Bon Appetit magazine

Remarks:

Posted in Soup / Stew | Comments (0)

Tandoori Mushrooms

September 9, 2013 – 2:53 pm

Ingredients:

  • 300 grams mushrooms
  • 1/2 cup low fat milk
  • 1/2 teaspoon cornflour
  • 1/2 teaspoon kasuri methi (dried fenugreek leaves)
  • 1 teaspoon oil
  • salt to taste

To be ground into paste

  • 4 whole red chillies
  • 4 large cloves garlic
  • 25 mm. (1″) piece ginger
  • 2 teaspoons coriander-cumin seed (dhania-jeera) powder

Method:

  1. Wash the mushrooms thoroughly, drain, cut into half and keep aside
  2. Dissolve the cornflour in milk and keep aside
  3. Heat the oil in a non-stick pan, add the prepared chilli-garlic paste and kasuri methi and sauté for one minute
  4. Add the mushrooms, cornflour-milk mixture and salt and sauté for 4 to 5 minutes till the mixture coats the mushrooms
  5. Serve hot

Serves: 4

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Tempeh Stir Fry

September 9, 2013 – 2:49 pm

tempeh stir fry

Ingredients:

  • 1 teaspoon sesame oil
  • 1 tablespoon peanut oil
  • 2 cloves garlic, crushed
  • 1 tablespoon grated fresh ginger
  • 1 red chili, finely sliced
  • 4 spring onions (scallions) sliced on the diagonal
  • 300 g (101/2 oz) tempeh, cut into 2 cm (3/4 inch) cubes
  • 500 g (1 lb 2 oz) baby bok choy
  • 800 g (1 lb 12 oz) Chinese broccoli, chopped
  • 125 ml (1/2 cup) vegetarian mushroom oyster sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons fresh coriander (cilantro) leaves
  • 40 g (1/4 cup) toasted cashew nuts

Method:

  1. Heat the oils in a wok over high heat, add the garlic, ginger, chili and spring onion and cook for 1-2 minutes, or until the onion is soft
  2. Add the tempeh and cook for 5 minutes, or until golden. Remove and keep warm
  3. Add half the greens and 1 tablespoon water to the wok and cook, covered, for 3-4 minutes, or until wilted. Remove and repeat with the remaining greens and more water
  4. Return the greens and tempeh to the wok, add the sauce and vinegar until warm. Top with coriander and nuts.

Serves: 4

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Thai Basil Curry Vegetables

September 9, 2013 – 2:43 pm

ThaiBasinCurryVegetables

Ingredients:

Curry paste

  • 1 cup firmly packed Thai basil leaves
  • 2 shallots, chopped
  • ½ cup firmly packed cilantro leaves
  • 2 tbsp fresh mint leaves
  • 1 tbsp Thai green chili paste
  • 1 tbsp grated fresh ginger
  • 1 tbsp agave nectar or honey
  • 2 cloves minced garlic

Vegetables

  • 1 tbsp vegetable oil
  • 1 lb eggplants, cut into 1 inch pieces (4 cups)
  • 1 lb zucchini, cut into 1 inch pieces (3 cups)
  • 2 red bell peppers, cut into 1 inch pieces (2 cups)
  • 1 can coconut milk
  • 1 cup vegetable broth
  • Salt and pepper to taste

Method:

Curry paste

Put all the ingredients in blender / food processor and pulse to smooth paste. Add up to 3 tbsp water if necessary

Vegetables

  1. Heat oil in a large pan
  2. Add eggplants, zucchini and bell pepper and sauté for 5 to 7 minutes or until the vegetable begin to soften. Keep adding broth and make sure that the vegetables don’t burn / stick to the bottom of the pan
  3. Add curry paste and cook for 3-4 minutes while regularly stirring
  4. Add coconut milk and remaining broth and bring to a simmer
  5. Cover, reduce heat to medium / low and simmer for 5-6 minutes till the vegetables are tender
  6. Season with salt and pepper and serve with rice

Serves: 6

Inspiration source:

Vegetarian Times, July/August 2008, page 47

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