Author Archives: Dilip Shah

Creamy One-Pot Pasta

December 29, 2011 – 7:02 pm

creamy one-pot pastaIngredients:

  • 4 large garlic cloves, peeled and grated
  • 5 oz oil-packed sun-dried tomatoes
  • 1/2 lb penne pasta
  • 1 head broccoli
  • 2 medium carrots
  • 1/2 lb mushrooms
  • 1 vegetable stock cube (such as by Knorr)
  • 1/2 cup full-cream milk
  • 2 oz reduced-fat cream cheese or any other cooking cheese
  • 2 oz Grated fresh parmesan cheese
  • 1/2 tsp coarsely ground black pepper
  • Salt not necessary as the stock cube will provide the needed saltiness

Method:

  1. Cook the pasta to desired level of softness and keep aside
  2. Cut broccoli into small florets, carrots into thin strips and slice mushrooms
  3. Drain sub-dried tomatoes, pat dry and slice into thin strips
  4. Cut cheese into small pieces
  5. Thinly slice garlic and stir-fry with 1 tsp of oil from sun-dried tomatoes for 1 minute, till golden brown
  6. Add the vegetables and vegetable cube and stir-fry for 3 minutes
  7. Add milk, cheese and sun-dried tomatoes and bring to boil and cook for 2-4 minutes, till vegetables are tender
  8. Add cooked pasta, parmesan cheese, black pepper and stir and serve immediately

Inspiration Source:

www.PamperedChef.com

Posted in Pasta | Comments (0)

Couscous with Chickpeas, Tomatoes, and Edamame

December 29, 2011 – 6:50 pm

Couscous with chickpeas, tomatoes and edamameIngredients:

  • 1 tablespoon olive oil
  • 1 cup fresh or frozen shelled edamame (soybeans)
  • 1 teaspoon crushed red pepper
  • 1/2 teaspoon black pepper, freshly ground
  • 4 garlic cloves, minced
  • 2 1/4 cups water
  • 1/4 cup chopped fresh basil (or 1/2 tsp dry basil)
  • 1 can chickpeas (16 oz.), drained and rinsed
  • 1 can diced tomatoes (14.5 oz), un-drained
  • 3/4 teaspoon salt (or to taste)
  • 1 cup uncooked couscous (whole wheat)
  • 1 cup coarsely chopped green onions (about a bunch)
  • 1 cup crumbled feta cheese

Method:

  1. Heat olive oil in a large skillet over medium heat. Add edamame, red pepper, black pepper and garlic; cook for 3 minutes, stirring frequently
  2. Stir in 1/2 cup water, basil, chickpeas, and tomatoes; simmer for 15 minutes
  3. Add 1 3/4 cups water and salt, bring to a boil. Gradually stir in the couscous. Remove from heat, cover, and let stand for 10 minutes
  4. Stir in onions and feta; toss well. Serve immediately
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Coconut Chutney II

December 29, 2011 – 5:33 pm

Ingredients:

  • 2 tsp oil
  • 3 tbsp Bengal gram dal
  • 4-5 dry red chilies
  • ½ tsp asafetida powder
  • 6 tbsp grated fresh coconut
  • salt to taste
  • a small bunch of coriander leaves, chopped fine

For Tempering:

  • 2 tsp oil
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 1 tsp black gram dal
  • 1 dry red chili, halved
  • A few curry leaves

Method:

  1. Heat 2 tsp oil and fry the Bengal gram dal, red chilies and asafetida powder till the dal turns golden
  2. Blend in a liquidizer to a fine paste, adding the coconut and salt. Use very little water. Set aside
  3. Heat 2 tsp oil and add all the ingredients for tempering. When the mustard seeds splutter, add to the ground chutney
  4. Garnish with the chopped coriander leaves and serve with dosai, idli or vadai
Posted in Chutney / Dip | Tagged , | Comments (0)

Coconut Chutney I

December 29, 2011 – 5:29 pm

Ingredients:

  • 6 tbsp grated fresh coconut
  • 4 tbsp fried gram dal (lentil)
  • 6 green chilies
  • a small bunch of coriander leaves
  • ½”. piece ginger, shredded fine
  • a marble sized tamarind ball
  • salt to taste

For Tempering:

  • 2 tsp oil
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 1 tsp black gram dal (lentil)
  • 1 dry red chili, halved
  • ½ tsp asafetida powder
  • a few curry leaves

Method:

  1. Grind to a fine paste the coconut, fried gram dal, green chilies, coriander leaves, shredded ginger, tamarind and salt. Add sufficient water
  2. Heat oil and add all the ingredients for tempering. When the mustard seeds splutter, add to the ground chutney. Mix well.
  3. Serve with dosai, idli and vadai (all South Indian savory dishes)

Inspiration source:

Vegetarian Cuisines from South India by Chandra Padmanabhan, page 113

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Chhole – South Indian Style

December 29, 2011 – 5:19 pm

ChholeIngredients:

  • 250 g chickpeas / 1 can (15 oz) garbanzo beans
  •  3 cloves garlic
  • 3 cm / 1 inch ginger
  • 1 green chili
  • 1 bunch coriander leaves
  • 3 tbsp grated coconut
  • 1 tsp red chili powder
  • 2 tbsp coriander powder
  • 1 tsp turmeric powder
  •  2 tbsp ghee
  •  2 of 3-cm / 1 inch cinnamon sticks
  • 6 cardamoms
  • 6 cloves
  • 2 bay leaves
  • 1 tsp fennel seeds, coarsely pounded
  • 1 onion, finely chopped
  • 2 sprigs curry leaves
  • 2 cups water
  • 2 tomatoes thinly sliced
  • 150 g (10 oz) carrot, cut into 2 cm cubes

Method:

  1. Mash about half of boiled chickpeas (garbanzo beans) and leave the rest whole
  2. Blend garlic, ginger, green chili, coriander leaves, grated coconut, chili powder, coriander powder, turmeric powder with 1/2 cup water and keep aside
  3. Heat ghee in a pan and add cinnamon sticks, cardamoms, cloves and bay leaves and fry till aromatic (1 minute)
  4. Add onions, curry leaves and fennel seeds till onion is golden brown
  5. Add blended ingredients, mashed and whole chickpeas, carrot, tomato and water. Cook over medium heat for 15-20 minutes till carrot is cooked and gets soft
  6. Serve hot with any Indian bread, rice or South Indian items such as thosai, puttu or idiappam

Inspiration source:

South Indian Cookbook by Devagi Sanmugam, page 138

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Chhole

December 29, 2011 – 5:13 pm

Ingredients:

  • 1 cup / 1 can (15 oz) Garbanzo beans
  • 2 chopped onions
  • 2 potatoes
  • 2 tomatoes
  • 1 tsp grated ginger
  • 2 tbsp cumin-coriander powder
  • 2 tsp chili powder
  • 1 tbsp amchur (dry mango) powder
  • 1 tbsp garam masala
  • 1/2 tsp soda bi-carb
  • 1/2 tsp black pepper powder
  • 2 tbsp ghee (purified butter)
  • Salt to taste

Method:

  1. If you are using raw garbanzo beans, soak them for 8-12 hours and then add soda bi-carb and pressure-cook (4-5 whistles). When beans cool down, drain them and keep aside
  2. Cut potatoes and tomatoes in medium-size pieces
  3. Heat the ghee in a vessel and fry the potatoes till cooked
  4. Remove the potatoes and in the same ghee add the onions and cook for 2-3 minutes
  5. Add cumin-coriander powder, chili powder and cook again for 2 minutes
  6. Add cooked garbanzo beans and salt and cook for 3-4 minutes
  7. Add grated ginger, garam masala, black pepper powder and amchur (dry mango) powder and cook for 2 minutes
  8. Add the potatoes and tomatoes and cook for 2 minutes
  9. Serve hot with your favorite Indian bread

Inspiration source:

The Pleasures of Vegetarian Cooking by Tarla Dalal, page 76

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Cabbage Poriyal

December 29, 2011 – 2:44 pm

Cabbage poriyalIngredients:

  • Cabbage, shredded 2 cups
  • Mustard seeds 1 tsp
  • Urad dal 1 tbsp
  • Green chili, finely chopped 1
  • Dry red chili, broken 2
  • Curry leaves 8 -10
  • Turmeric powder 1/2 tsp
  • Fresh coconut, grated 1/4 cup
  • Oil 2 tsp
  • Salt to taste

Method:

  1. Heat oil in a pan and add the mustard seeds and urad dal. Let the seeds crackle
  2. Add the green chili, dry red chilies and curry leaves. Stir for a few seconds
  3. Add the cabbage, turmeric powder, salt, 1/4 cup of water. Cover with a lid and cook over medium flame till the cabbage is tender.
  4. Add the grated coconut and mix well. Cook until it is done.
  5. Serve hot with any Indian bread or rice
Posted in Curry | Comments (0)

Baigan Bharta

December 29, 2011 – 2:23 pm

Ingredients:

  • 4-5 Chinese / Japanese eggplants
  • 1 onion, Chopped
  • 2 tomatoes, chopped
  • 1 tbsp finely chopped garlic
  • 1 tbsp finely chopped ginger
  • 1/4 tsp turmeric powder
  • 1 tsp cumin seeds
  • 1 tsp red chilli powder
  • 1 tsp coriander cumin powder
  • 1/2 tsp garam masala powder
  • 1 green chillies (finely chopped)
  • 2 tbsp oil
  • Salt to taste
  • Cilantro for garnishing

Method:

  1. Bake the eggplants in oven at 425 degree Celsius for 45 minutes / till the eggplants are fully cooked and the skin becomes crispy
  2. Allow the eggplants to cool down and then peel off the skin and coarsely chop it
  3. Heat the oil in a pan, add cumin seeds. When the seeds start crackling add chopped onions and saute till light brown
  4. Add chopped ginger, garlic and green chillies and saute for a few more minutes
  5. Add coriander cumin powder, turmeric powder and red chilli powder. Saute for another one minute
  6. Add tomatoes and cook till they are mushy
  7. Add eggplant, salt and mix well. Add garam masala powder and saute on medium high heat till all the water evaporates (3-4 minutes)
  8. Serve hot garnished with chopped cilantro

Inspiration source:

http://www.ifood.tv/recipe/baingan_ka_bharta

Posted in Curry | Comments (0)

Baba Gaboush

December 29, 2011 – 2:17 pm

Baba GanoushIngredients:

  • 3 medium Chinese or Japanese eggplants
  • 3 garlic cloves
  • 3 tbsp olive oil
  • 3 tbsp Tahini, roasted (creamy)
  • 1 tsp toasted cumin seeds’ powder
  • 2 tbsp Lemon juice, freshly squeezed
  • 2 tbsp Italian parsley or cilantro, finely chopped or minced
  • 2 tsp Nama shoyu
  • ½ tsp Mirin
  • ½ tsp salt, or to taste
  • ½ black pepper, ground, or to taste

Method:

  1. Wrap the unpeeled garlic cloves in silver foil
  2. Roast eggplants and silver foil packet containing garlic cloves on a grill or in oven (400 F for about 45 minutes) till charred and skin is ready to peel off
  3. When cooled down, remove eggplant skin and stalk and cut into medium size pieces
  4. Peel of the garlic clove skin or squeeze out the baked garlic
  5. In a food processor add eggplants, garlic and the rest of the ingredients and process to desired smoothness
  6. Serve with warm pita bread!

Inspiration source:

Blooming lotus Vegan World Fusion Cuisine by Thousand Petals Publishing, page 20

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Asparagus Stir Fried

December 29, 2011 – 1:51 pm

Asparagus Stir FriedIngredients:

  • 2 lbs asparagus
  • 2 tbsp olive oil
  • 1 clove garlic, finely chopped
  • 2 tbsp coarsely ground almonds
  • 1/2 tsp chili flakes
  • Salt to taste

Method:

  1. Cut asparagus heads and the remaining soft part in 1 inch pieces
  2. In a pan, heat the oil and saute the asparagus with chopped garlic and salt for 3-4 minutes (till asparagus becomes soft)
  3. Add almonds and chili flakes and saute for 1-2 minutes, making sure that almond doesn’t stick to the bottom of the pan
  4. Serve hot
Posted in Side dish | Comments (0)