Veggie Foodie

Ingredients:

• 100 g mung daal, washed and drained
• 3 cups water
• 1 tsp turmeric powder
• 1 medium cauliflower, cut into small florets
• 2 medium tomatoes, thinly sliced
• Salt to taste

Paste

• 1 cup grated coconut
• 1 tbsp urad daal
• 2 tsp cumin seeds
• 1 tsp black peppercorns
• 2 green chilies, cut into pieces

Other

• 2 tbsp ghee or oil
• 2 tbsp chana daal
• 1 tsp mustard seeds
• 2 dried chilies, cut into long pieces
• 1 medium onion, thinly sliced
• 2 sprigs curry leaves

Method:

1. Boil mung daal with turmeric till daal is mostly cooked and keep it aside
2. In a wok, stir fry all the paste ingredients till coconut is lightly brown and fragrant. Cool it and blend it with water till smooth and keep it aside
3. In a pan, start cooking cauliflower with salt and some water
4. When cauliflower is semi-cooked, add tomatoes
5. When cauliflower is mostly cooked, add cooked mung daal and the paste, mix well, bring to boil and then let it simmer on low heat
6. In a separate pan, heat ghee / oil. Fry chana daal till golden brown
7. Add mustard seeds and dried chilies. Fly till seeds pop and chilies and brown
8. Add onions and curry leaves and saute till onion is golden brown
9. Add this to cauliflower and daal and mix well. Boil for another 2 minutes
10. Serve with chapatti or steamed rice

Serves: 5

Inspiration source: South Indian Cookbook by Devagi Sanmugam

Ingredients:

• 3 cups mixed vegetables (carrots, peas, cauliflower, french beans)
• 1 cup paneer, small cubes (1 cm)

For the makhani gravy

• 4 large tomatoes chopped
• 3 cloves
• 10-12 cashew nuts
• 1 tbsp butter
• 1 tsp cumin seeds
• 1 cup finely chopped onions
• 2 large-sized cloves of garlic, grated
• 12 mm. (1/2 inch) piece of ginger, grated
• 1 tsp chili powder
• 1 tsp garam masala
• 1 tsp tomato ketchup
• 1 tsp dried fenugreek leaves (kasuri methi)
• 1 tsp sugar
• 3 tbsp fresh cream
• salt to taste

Method:

1. Steam the vegetables and paneer pieces in a steamer / pressure cooker without the whistle and cook till the vegetables are soft and then keep them aside
2. Combine the tomatoes, cloves and cashew nuts with 1/2 cup water and blend in a blender to a smooth paste
3. Strain the paste using a strainer and keep aside
4. Melt the butter in a broad pan and add cumin seeds
5. When the seeds crackle, add onions, grated ginger, grated garlic and saute till the onions turn translucent
6. Add the strained tomatoes paste, chili powder, garam masala, ketchup, dried fenugreek leaves, sugar, salt and cream, mix well and bring to boil
7. Add the cooked mixed vegetables to the hot makhani gravy and simmer for 5 to 6 minutes.
8. Serve hot with your favorite Indian bread

Serves: 4

Ingredients:

• 1/2 lb okra (ladies finger)
• 1/2 lb potatoes
• 1 large onion, chopped
• 3-4 cloves garlic, grated
• 1 inch ginger, grated
• 2 tbsp ghee (purified butter)
• 1 tsp chili powder
• 1 cup thick coconut milk
• 2 tomatoes, sliced
• 1/2 tbsp lime juice
• Salt to taste

Method:

1. Trim okra ends and cut them in 3/4 inch pieces
2. Skin potatoes and cut them in 3/4 inch cubes
3. Heat 1 tbsp ghee in a nonstick pan and stir fry okra and potatoes till thoroughly done, stirring regularly
4. Sprinkle 1/2 tsp salt or to taste and gently stir in
5. Keep fried okra and potatoes aside
6. In the same pan, heat balance 1 tbsp ghee and stir fry onions till golden brown
7. To the pan add garlic, ginger, chili powder and stir fry for a minute
8. Add coconut milk and mix well
9. Add 1/2 tsp salt or to taste and mix well
10. Reduce heat and add fried okra and potatoes, tomatoes and lime juice and stir well
11. Adjust salt to taste
12. Serve hot with your favorite Indian bread / steamed rice

Serves: 4

Inspiration source: Delicious Dishes without meat, Merpati, page 29