Ingredients:
For soup:
- Vegetables – Onions, potatoes, celery, carrots, broccoli and zucchini – 1 cup each, cut in small / medium size cubes
- Tomato – 1 large, chopped
- Olive oil – 1 Tbs
- Vegetable broth – 3 cups
- Beans, Cannellini (creamy white Italian beans), cooked, 1 cup
- Oregano – ½ Tsp
- Basil – ½ Tsp
- Thyme – ¼ Tsp
- Black pepper – ¼ Tsp
- Salt to taste
For pesto:
- Basil – Sweet (Italian), 1 cup
- Garlic – 2 large cloves
- Olive oil – 2 Tbs
- Pine nuts – 2 Tbs
- Cheese – Parmesan, grated, 2 Tbs
- Salt to taste
For crotons:
- Any hearty bread (I used whole grain loaf from La Brea Bakery, available at Costco in their bakery section)
- Olive oil – 1 Tbs
- Salt to taste
Method:
Soup
- Heat the oil in a deep pan
- Add vegetables (not tomatoes) and cook for 5 minutes, stirring regularly
- Add vegetable broth, cooked beans and spices (oregano, basil, thyme, pepper) and cook for 20-25 minutes, till all the vegetables are cooked tender
- Add tomatoes and cook for 10 minutes
- Add salt, based on the salt-level in the broth
- While serving hot, stir in ½ Tsp of pesto in the soup and top it with crotons
Pesto
Mix all the ingredients in a mixer into a fine paste
Crotons
- Cut the bread into ¾ inch cubes
- Mix the bread with oil and salt
- Bake the bread pieces in an oven at about 350 F for 15 minutes, till it becomes lightly brown
Serves: 4
Remarks:
This hearty soup can have several variations and this one is an attempt to recreate what’s served at Pasta Pomodoro restaurants. Along with whole wheat crotons, it makes a one-dish-meal!
Note that the pesto is an absolutely critical element of this recipe!!
Ingredients:
- 1/4 cup chana (Bengal gram) dal
- 2-3 tbsp shredded / desiccated coconut
- 3-4 pods of garlic
- 5-6 red chillies (or to taste)
- salt to taste
Method:
- Roast chana dal in a little oil on medium flame, until slightly browned and the raw smell is gone
- Add red chillies, coconut and garlic and fry for another minute or so
- Take it off the stove, add a few tbsps of water, so it cools while softening the dal too
- Add salt and grind with a little water. This chutney should be thick
Serves: for 3-4 dosas
Inspiration source:
http://mysoorean.blogspot.com/2012/09/mysore-masala-dosa.html
Rasam
Ingredients:
- 1 cup cooked toor dal
- 5 cups water
- 4-5 medium-size tomatoes, chopped
- 2 tbsp rasam powder
- 3 tsp cumin seeds
- 1/4 tsp black peppercorns
- 1 tbsp ghee or oil
- 1 tsp mustard seeds
- 1/4 tsp fenugreek seeds
- 8-10 curry leaves
- 1/2 tsp hing (asafetida)
- 2 tbsp lime / lemon juice
- 1 tsp salt or to taste
- 2 tbsp cilantro, chopped
Method:
- In a big pot, add cooked toor dal, water, chopped tomatoes and boil for 10 minutes
- Roast cumin seeds and peppercorns for a couple of minutes until an aroma is released. Grind / pound to fine powder
- Add rasam powder, cumin-peppercorn powder and salt to the boiling pot
- In a small vessel, heat ghee or oil, add mustard seeds and fenugreek seeds
- When mustard seeds pop, add hing and curry leaves and add this spice infused oil to the boiling pot
- Add lime / lemon juice, garnish with cilantro leaves and serve hot with curd rice or masala dosai (or both!)
Serves: 4
Inspiration source:
Soul Food Recipes by Hema Alur-Kundarg, published in India Currents, Dec ’07 issue
Ingredients:
- 3/4 cup toor dal (1/2 lb)
- 2-3 potatoes, washed
- 2 drumsticks, cut into 1 1/2 inch pieces
- 1 tbsp ghee
- 2-3 small eggplants, cubed
- 5 cloves garlic, minced
- 1 green chili, slit lengthwise
- 2-3 tomatoes, cut into medium size pieces
- 1 medium radish, washed, skinned and cut into 1/2 inch thick pieces
- 1 1/2 tsp salt or to taste
- 2 tbsp sambar powder
- 4 cups water
- A large marble size tamarind, mixed with 1/2 cup hot water and then strained
- 2 tbsp ghee or oil
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 1 tsp fennel seeds, coarsely pounded
- 1 medium onion, thinly sliced
- 2 springs curry leaves
- 2 tbsp chopped coriander leaves
Method:
- Pressure cook toor dal, potatoes and drumsticks (3 whistles). When done, keep toor dal and drumsticks aside. When cooled, skin the potatoes and cut them into 1 inch cubes
- In a large pan, heat 1 tbsp ghee and saute eggplants, garlic and green chili for 1 minute. Add a few tbsp of water and cover the pan and cook it for 4-5 minutes, till eggplant is mostly cooked.
- To the pan, add cooked toor dal, potatoes, drumsticks, radish, salt, sambar powder and 4 cups water and bring to boil. Bring down the heat to medium-level and cook it for 4-5 minutes
- Add the tomatoes and tamarind water and cook for 4-5 minutes. Add more water as necessary
- In a separate pan, heat 2 tbsp ghee. Fry mustard and cumin seeds and as mustard seeds start popping, add fennel seeds and fry till aromatic (make sure it doesn’t get burnt)
- Add onion and curry leaves and saute till onion is golden brown and then transfer it to the boiling sambar
- Add coriander leaves and boil for 2 minutes
- Serve hot with idli, dosa or rice
Serves: 4
Inspiration source:
South Indian Cookbook by Devagi Sanmugam, Page 142
Risotto
Ingredients:
- 1 tbsp butter
- 1 1/2 cups diced butternut squash (1/4-inch)
- 1 cup chopped onions
- 2 cups cooked brown rice
- 1 cup 1 inch-long pieces of asparagus
- 2 small cubes of vegetable bouillon
- 1 tsp dried thyme
- 1/4 cup shredded Parmesan cheese
Method:
- Melt butter in a skillet on medium – high heat
- Stir in squash and onions and add vegetable bouillons and cook for 5 minutes
- Stir in asparagus pieces and thyme and cook for additional 2-3 minutes
- Add rice and stir on medium heat for a minute, making sure it doesn’t stick to the bottom of the skillet
- Turn the heat off, stir in Parmesan cheese
- Serve immediately
Serves: 4
Inspiration source:
Riley’s “Something Extra” – Apr, May, June 2012 issue
Ingredients:
- 1 lb Red, Yukon gold and other types of small potatoes
- 2-3 tbsp butter
- 1 garlic clove, grated
- 2-3 spring onions, thinly sliced
- 1 cup Greek yogurt
- Salt to taste
Method:
- Cut the potatoes into small pieces (1/2 inch) and cook them till soft
- Heat the butter in a skillet
- Add garlic, spring onions and sauté them for a minute on medium heat
- Add the potatoes and salt and mix thoroughly, in the process mashing the potatoes to liking
- Turn the heat off and add Greek yogurt and whisk thoroughly
- Serve as a side dish with your main meal
Serves: 4
Inspiration source:
Something extra, Raley’s BELAIR, NOB HILL, page 26
Remarks:
You can add 1/2 to 3/4 cup milk after step 4 for softer consistency
Add 2 cups of chopped kale after step 3 (cook for 5 minutes) if you want healthier version of this recipe!
Hummus
Ingredients:
- 3 cups (1 can, 15.5 oz) garbanzo beans, cooked and well drained
- 1 large red bell pepper
- 2 tbsp tahini, roasted and creamy
- 2 tsp lemon juice
- 2 tsp Nama shoyu
- 2-3 tbsp olive oil
- 2 tsp cumin powder
- 1 – 2 garlic cloves
- 3/4 tsp sea salt, to taste
- 3/4 black pepper, ground, to taste
- 1/2 cayenne pepper, to taste
Method:
- Preheat oven to 400 degree Fahrenheit
- Mince the garlic cloves. Optionally, you can grill 3 cloves of garlic cloves (keep the skin) for 15-20 minutes and squeeze out the garlic flesh to use in the recipe
- Wash bell pepper and place it on a baking sheet / plate, along with silver foil wrapped garlic cloves (if you are grilling the garlic)
- Cook until the skin of the pepper is charred and bubbly, about 30 minutes
- Remove from oven and place in a covered bowl for 10 minutes
- Once cool, peel off skin and remove seeds. Squeeze out grilled garlic flesh
- Place processed pepper flesh in food processor with all the other ingredients and blend well
- Serve with warm pita bread
Serves: 4
Inspiration source:
Blooming lotus Vegan World Fusion Cuisine by Thousand Petals Publishing
Chili with Polenta
Ingredients:
Chili
- 2 tsp vegetable oil
- 1 tsp minced garlic
- 1 cup chopped leek
- 1 cup chopped celery
- 1 cup chopped red bell peppers
- 1 can (19 oz / 540 ml) tomatoes, pureed
- 1/2 cup canned red kidney beans, rinsed and drained
- 1 cup sweet potatoes, peeled and chopped
- 1 tbsp fennel seeds
- 2 tsp chili powder
- 1 tsp dried basil
Polenta
- 1 (18 oz) package prepared polenta cylinder
Method:
Chili
- In a large nonstick saucepan, heat oil over medium-high heat
- Add garlic, leeks, celery, sweet potatoes and red bell peppers and cook for 4 minutes
- Stir in tomatoes, beans, fennel seeds, chili powder and basil
- Add 1 cup water and bring to boil
- Reduce heat to medium-low, cover and cook for 20-25 minutes or until sweet potatoes are tender
Polenta
- Cut polenta into 1/2 inch thick disks / slices
- On a nonstick flat plat, cook polenta slices on both sides till they become light brown
Serve
Place cooked polenta slices on a serving plate and pour generous portion of chili. Serve hot.
Serves: 4
Inspiration source:
Light Vegetarian Cooking by Rose Reisman, page 106
Undhiyu
Ingredients:
Vegetables
- 10 baby potatoes OR 3 medium sized potatoes
- 5-6 mini brinjals (eggplant)
- 2 plantain (raw banana). Alternatively, you can use 2 regular but unripe / partially ripe bananas
- 1 medium size sweet potato
- 150g fresh or frozen (half of 340g / 12oz packet) kand (Indian purple yam)
- 150g fresh or frozen (half of 340g / 12oz packet) suran (elephant foot yam)
- 340g fresh or frozen (340g / 12oz packet) vaal papdi fresh
- 1 cup fresh or frozen (340g / 12oz packet) tuvar lilva (pigeon pea). If hard to find, use edamame
- 1 cup green peas or vaal beans fresh or frozen (optional)
Note: Do NOT use frozen Surti papdi. It’s very hard to cook and very fibrous!
Leafy greens
- 1/2 cup fresh or frozen tightly packed methi leaves
- 1 cup fresh or frozen green garlic
Optional
- 20-25 Methi Muthia (see recipe here)
Paste
- 3-4 serrano chili
- 2 inches ginger (equivalent of 2 tbsp ginger paste)
- 5-6 large garlic cloves (equivalent of 3-4 tbsp garlic paste)
Masalo (stuffing)
- 8 tbsp (½ cup) fresh or frozen (half of 340g / 12oz packet) grated coconut
- 1 cup cilantro leaves, finely chopped
- 3 tbsp coriander powder
- 3 tbsp cumin powder
- 1 tsp turmeric
- 1 tsp asafetida
- 3 tbsp sugar
- 2 tbsp salt
- 3 tbsp lime / lemon juice
- Chili-ginger-garlic paste made earlier
For cooking
- 4-5 tbsp peanut oil
- 2 tsp ajwain seeds (carom seed)
- 3 tbsp sesame seeds
For garnishing
- 2-3 tbsp peanut oil
- 1 tsp ajwain seeds (carom seed)
- 2 tbsp sesame seeds
- 1 tsp asafetida
- 3 tbsp grated coconut
- 3 tbsp chopped coriander leaves
Method:
Partially cook all the hard-to-cook vegetables
- Raw banana – Peel, cut into 1 inch pieces and pressure cook (1 whistle). If using regular partially ripe banana, do not peel… just cut into 1 inch pieces and put aside
- Tuvar lilva – Cook in boiling water for 5 minutes
- Vaal papdi – Cook in boiling water with ½ tsp soda bicarb for 3 minutes
Prepare the chili-ginger-garlic paste
Prepare the masalo by mixing all its ingredients in a bowl
Prepare vegetables
- Potatoes – If using small potatoes, make cuts and stuff with the prepared masalo. If using large potatoes, peel and cut into about 1 inch pieces
- Eggplant – make cuts and stuff with the prepared masalo
- Sweet potato – peel and cut into 1 inch pieces
Prepare masalo-mix by combining the remaining masalo with the leafy greens and semi-cooked tuvar lilva
Cooking
- Heat oil in a large pan
- Add 2 tsp ajwain seeds
- Add 3 tbsp sesame seeds
- After the seeds crackle (1-2 minutes), layer with the stuffed potatoes and eggplants
- Gently turn the vegetables so that they are covered in oil and seeds. Cover and cook for 8-10 minutes till they are halfway cooked. At regular intervals, gently turn them so that they don’t burn
- Layer with sweet potato, kand, suran, partially cooked raw banana
- Sprinkle 1/2 tsp salt and half of the masalo-mix on this layer
- Add a layer of vaal papdi, ½ tsp salt and all the remaining masalo-mix
- Evenly layer with the methi muthia
- Gently add 1 cup of water along the sides of the pot
- Cover and cook for 30 minutes on medium heat till all the vegetables are fully cooked
Cooking in Instant Pot
- Put Instant Pot on sauté mode and heat the oil in its pan
- Add 2 tsp ajwain seeds
- Add 3 tbsp sesame seeds
- After the seeds crackle (1-2 minutes), layer with the stuffed potatoes and eggplants
- Gently turn the vegetables so that they are covered in oil and seeds
- Layer with sweet potato, kand, suran, partially cooked raw banana
- Sprinkle 1/2 tsp salt and half of the masalo-mix on this layer
- Add a layer of vaal papdi, 1/2 tsp salt and all the remaining masalo-mix
- Evenly layer with the methi muthia
- Gently add 1/2 cup of water along the sides of the pot. If you are using frozen vegetables, they will release quite a bit of water during cooking process. Also, you don’t lose much water when cooking food in Instant Pot. So, put just enough water to build pressure in the pot to cook under pressure… about 1/4 cup to 1/2 cup. Note that there needs to be sufficient water to build pressure in the pot. Also don’t overfill the pot beyond the max mark!
- Put the Instant Pot on mode to cook under pressure on medium heat for 15 minutes
Garnishing
- Heat 2-3 tbsp oil in a small frying pan
- When the oil is hot, add ajwain seeds and sesame seed. When they crackle, turn off the heat. Add 1 tsp asafetida and gently stir.
- Evenly pour the oil over the undhiyu, sprinkle the shredded coconut and chopped cilantro leaves
Enjoy with puri or fulka rotli / poories
Notes:
- You can make undhiyu a day before your get-together / event. Once its cool, you can keep it in the fridge overnight. To reheat it in Instant Pot, put the pot on 1 minute cooking and then let it be under Keep Warm mode till ready to serve / eat
Serves: 8-10
Somethin extra:
You can spice up your undhiyu even further by adding the following chutney:
Undhiyu chutney
Ingredients
- 5-6 large garlic cloves (equivalent of 4-5 tbsp garlic paste)
- 2 inches ginger (equivalent of 2 tbsp ginger paste)
- 3-4 serrano chili
- 1 cup cilantro leaves, finely chopped
- 1/4 cup mint leaves
- 1 tsp salt or to taste
- 1-2 tbsp sugar
- 2-3 tbsp lime / lemon juice
- 2 tbsp peanut oil
- 1/4 cup gathiya (for example, https://www.shopindianeats.com/products/deep-papadi)
- 1-2 ice cubes, to keep the chutney cool in the grinder… this will help maintain its fresh green color
Method
- Blend the ingredients in a blender to fine paste
- Enjoy with undhiyu or even with dhokla / handvo
Veggie Foodie 
You must be logged in to post a comment.