Category Archives: Category

Cabbage Curry – Dhaba style

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Ingredients:

For the paste

  • 1 tsp mustard seeds
  • 3 cloves garlic, peeled
  • 1-2 green chilies
  • some water

Other ingredients

  • 2 tbsp cooking oil such as peanut oil
  • 1 tbsp cumin seeds
  • 1 chili, chopped
  • 1 medium size onion, peeled and chopped
  • 1 large tomato, pureed
  • 1 tsp red chili powder
  • 1 tsp turmeric powder
  • 2 tsp coriander powder
  • 1 tsp garam masala
  • 1 1/2 tsp salt or to taste
  • 4 cups medium-shredded cabbage
  • 1 cup green peas, partially cooked
  • 1/2 cup water

Method:

  1. Put all the paste ingredients in a grinder and grind to paste and then put aside
  2. Heat the oil in a pan
  3. To the hot oil, add cumin seeds
  4. Once the seeds start to crackle, add chopped chili and saute for 30 seconds
  5. Add chopped onions and saute for 2-3 minutes till onions become brown
  6. Add the paste and saute for 2-3 minutes
  7. Add tomato puree and saute for 3-4 minutes till most of the water evaporates and oil starts to separate
  8. Add chili powder, turmeric powder, coriander powder, garam masala and salt and saute for 1-2 minutes
  9. Add the cabbage and the green peas and gently fold till the vegetables are coated with the paste
  10. Add 1/2 cup water, cover and cook the cabbage for 3-4 minutes or to desired consistency
  11. Serve the curried cabbage hot with chapati or rice

Serves: 4

Inspiration source:

Pineapple Curry

IMG_20200427_181338

Ingredients:

  • 1 medium onion, peeled and chopped
  • 2 cloves garlic, peeled and chopped
  • 1 inch ginger, peeled and chopped
  • 2 tbsp cooking oil, such as peanut oil
  • 1 tsp curry powder (such as from Simply Organic)
  • 14 oz can coconut milk
  • 1 cup shelled edamame
  • 1 cup broccoli florets, small to medium size
  • 1 cup pineapple chunks
  • 1 tsp salt or to taste
  • 1 tbsp sugar
  • 1 tsp chili powder or to taste
  • 1 cup water
  • 2-3 spring onions, chopped for garnishing

Method:

  1. Heat 1 tbsp oil in a pot over medium-high heat.
  2. Add onion, garlic and ginger and saute for a couple of minutes. Let it cool and then blend to smooth paste. (in our experience, blending raw onion makes the end-product taste bitter!)
  3. In the same pot, heat the other 1 tbsp oil and saute the onion, garlic, ginger paste for a minute.
  4. Add curry power and saute for a minute.
  5. Add coconut milk and mix well.
  6. Add broccoli florets, edamame, salt, sugar and cook for 3-4 minutes on medium heat.
  7. Add pineapple and chili powder, mix well and cook for 3-4 minutes on medium heat.
  8. Take off the heat, garnish with spring onions and serve with rice.

Serves: 4

Inspiration source:

 

Coconut Cream Pineapple Curry

Black Bean Soup

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Ingredients:

  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 1 stalk celery, chopped
  • 2 carrots, chopped
  • 2 cloves garlic, chopped
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • 1 pinch black pepper
  • 2 (15 ounce) cans black beans
  • 1/2 (15 ounce) can whole kernel corn
  • 1/2 (14.5 ounce) can crushed tomatoes
  • 1 tsp salt or to taste
  • 2 cups water

For garnishing

  • 2 spring onions, chopped
  • 1/2 avocado, chopped (optional)
  • some sour cream

Method:

  1. Heat oil in a pot over medium-high heat.
  2. Add onion, celery, carrots, garlic and salt and saute for 5 minutes.
  3. Season with chili powder, cumin powder, and black pepper; cook for 1 minute.
  4. Add a can of beans, corn and water and bring to a boil.
  5. Meanwhile, in a food processor or blender, process remaining 1 can beans and tomatoes until smooth.
  6. Stir into boiling soup mixture, reduce heat to medium, and simmer for 7-8 minutes.
  7. Garnish with spring onions, avocado, sour cream and serve

Serves: 4

Inspiration source:

https://www.vitamix.com/ca/en_us/Recipes/Tortilla-Soup

Flatbread made with Yogurt

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Ingredients:

  • 1 1/2 cups bread flour or unbleached all purpose flour
  • 2 1/2 tsp. any herbs you like – basil, oregano, thyme, etc. (optional)
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 3/4 tsp salt
  • 3/4 cup yogurt
  • 2 tbsp cooking oil (we used peanut oil), plus extra for oiling the griddle

Method:

  1. In a large bowl combine the flour with the herbs (optional), baking powder, baking soda and salt. Stir to combine.
  2. Add the yogurt and 2 Tablespoons oil and mix until all of the flour is mixed in.
  3. Dust a cutting board with a little flour and dump the mixture out. Knead the dough until it is smooth and not sticky, adding a little flour if necessary.
  4. Divide dough into 8 pieces and roll into balls.
  5. Using a rolling pin, roll out each ball until the dough is about 1/4 inch thick.
  6. Heat a griddle over medium heat and brush with the oil. When the pan is hot (but the oil is not smoking) place the dough and cook, turning after 3 -4 minutes or when the bottom is golden brown. Cook for another 3 – 4 minutes until golden brown.
  7. Serve warm with a little butter or brushed with a little olive oil. (We had this bread with Pav Bhaji!

Serves: 3

Inspiration source:

https://www.acommunaltable.com/yogurt-flatbreads/

 

Sweetcorn Soup

 

Ingredients:

  • 1 tbsp oil (any vegetable oil / peanut oil)
  • 1 tbsp sesame oil
  • 1 green chili, finely chopped
  • 2 small / medium size carrots, diced
  • 1/2 red bell pepper, diced
  • 1 slice (100 g) cabbage, chopped
  • 2 spring onions, chopped
  • 1 tsp salt or to taste
  • 1/2 tsp ground black pepper (or to taste)
  • 1 can cream style corn
  • 1/2 can of garbanzo beans (optional)
  • 1 cup water

Method:

  1. In a medium pan, heat the oils on medium heat
  2. Add diced carrot and salt and cook for about 2 minutes
  3. Add chopped chili, bell pepper, cabbage and cook for 2 minutes
  4. Add spring onions, mix well and cook for 2 minutes
  5. Add cream style corn and bring to boil
  6. Turn off the heat and serve the soup hot

Serves: 2

 

Tortilla Soup

IMG_20200311_192858

Ingredients:

  • 1 tbsp olive oil
  • 1/2 medium size onion, diced
  • 1 garlic clove, peeled and chopped
  • 2 small / medium size carrots, diced
  • 2 stalks celery, diced
  • 1/2 yellow squash, diced (optional)
  • 1/2 red bell pepper, diced
  • 1 slice (100 g) cabbage, chopped
  • 2 Tomatoes, diced
  • 1 teaspoon taco seasoning
  • 1/2 teaspoon ground cumin
  • 1 tsp salt or to taste
  • 1/2 cup cooked corn kernels (optional)
  • 1/2 cup canned black beans (optional)
  • 2 cups water

For garnishing

  • 1 spring onion, finely chopped
  • 1/2 avocado, chopped (optional)
  • 2 ounces (60 g) tortilla chips

Method:

  1. In a medium / large pan, heat the oil on medium heat
  2. Add onion and garlic and saute till onion becomes translucent
  3. Add diced carrot, squash, celery and salt and cook for about 2 minutes
  4. Add pepper, cabbage, taco seasoning and ground cumin cumin and cook for 2 minutes
  5. Add tomatoes, mix well, cover the pan and cook for 2 minutes and then turn off the heat
  6. Transfer the cooked vegetables to a high power blender that can handle hot liquid, such as Vitamix
  7. Heat the water, add the hot water to the blender and secure blender’s lid
  8. Turn machine on at slow speed and slowly increase speed to High (10)
  9. Blend for 30 seconds to 1 minute to the desired consistency
  10. Add corn kernels and black beans and pulse-blend 3-4 times
  11. Take out the soup in a serving bowl, top with spring onions, avocado and crushed chips and serve hot

Serves: 4

Inspiration source:

https://www.vitamix.com/ca/en_us/Recipes/Tortilla-Soup

Remarks:

  • We tried the original Vitamix recipe a couple of time but were turned off by the taste of raw garlic and onion. We are very happy with this modified recipe where all the vegetables are stir-fried and mostly cooked before blending them.

Peanut Chutney – South Indian Style

IMG_20200403_181336

Ingredients:

  • 1 tbsp vegetable oil
  • 1 cup peanuts
  • 4-5 dry red chilies
  • 1 inch ginger, chopped
  • 3-4 cloves garlic, peeled
  • 1/2 onion, peeled and roughly chopped
  • 1 tbsp tamarind paste
  • 1/2 tsp salt or to taste

For tempering

  • 1 tbsp peanut or vegetable oil
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 1/4 tsp asafoetida
  • 1 tsp urad dal
  • 10-12 curry leaves

Method:

  1. Heat the oil in a pan
  2. Add peanuts and fry until slightly browned
  3. Remove them in a plate
  4. Add red chili, ginger, garlic and onion in the pan and fry for 3-4 minutes
  5. Add them in the plate with peanuts
  6. Let the peanuts and other ingredients cool
  7. Transfer them in a grinder along with tamarind paste and salt
  8. Add some water and grind to make a smooth chutney

Tempering

  1. Heat oil in a pan
  2. Once the oil is hot, add urad dal, mustard seeds, cumin seeds and let them crackle for a few seconds
  3. Add asafoetida and curry leaves
  4. Pour the tempering over the chutney and mix well
  5. Serve the chutney with dosa, uttapam or idli

Serves: 6

Inspiration source:

Andhra Style Peanut Chutney (Palli Chutney) + Video

Remarks:

 

Tomato Chutney – South Indian Style

IMG_20200220_183726

Ingredients:

  • 2 tbsp chana (bengal gram) daal
  • 2 tbsp urad (black gram) daal
  • 1 tsp jeera (cumin) seeds
  • 1 tbsp peanut oil (or any other cooking oil)
  • 6 dry red chilies
  • 1 large onion – peeled and chopped
  • 4 garlic cloves – peeled and coarsely chopped
  • 6 large tomatoes
  • 1 tsp salt or to taste
  • 1/2 tsp turmeric

For tempering

  • 1 tbsp cooking oil
  • 1 tbsp urad daal
  • 1 tsp mustard seeds
  • 12-14 leaves of curry leaves
  • 1/2 tsp asafoetida

Method:

  1. Heat a pan on medium heat and dry roast chana and urad daal till light brown in color and aromatic
  2. Add jeera seeds and roast for another minute, making sure it does not get too dark
  3. Remove and set aside to let it cool
  4. Add the oil in the pan
  5. Add chilies and shallow fry till they become crisp – 1 to 2 minutes
  6. Add onions and garlic and fry for 3-4 minutes, till the onions turn translucent
  7. Add tomatoes, salt and turmeric and cook for 3-4 minutes
  8. Put the mix aside to cool
  9. In a blender, dry blend the roasted daals and cumin seeds
  10. To that, add the tomato mix and blend till smooth

Tempering

  1. In a small pan, heat the tempering oil on medium – high heat
  2. Once hot, add urad daal and mustard seeds
  3. Once the daal becomes lightly brown in color and mustard seeds start popping, add asafoetida and curry leaves
  4. Add the tempering to the blended tomato mix
  5. Serve the chutney with idli, dosa or uttapam

Serves: 6

Inspiration source:

https://www.indianhealthyrecipes.com/onion-tomato-chutney-recipe/

Remarks:

 

Ikra

Ingredients:

  • 1 small onion
  • 6-8 small eggplants
  • 2 ribs tender celery
  • 2 medium size carrots

 

  • 2 tbsp olive oil
  • 2 cloves garlic grated
  • 1 tsp dry oregano
  • 1 tsp dry basil leaves
  • 1 tsp chili powder
  • 1 tsp paprika powder
  • 1/2 cup tomato sauce
  • 2 tbsp tomato paste
  • 1 tsp sugar
  • 1 tsp salt (or to taste)

Method:

  1. Chop all the vegetables in small pieces
  2. Heat the oil in a pan and saute the vegetable for 2 minutes
  3. Add grated garlic, all the spices, salt and sugar and saute for additional 2 minutes, constantly stirring
  4. Add tomato sauce and paste and saute for 2-3 minutes
  5. Take the pan off the heat and enjoy Ikra with any dipping bread

Serves: 4

Inspiration source:

 

Remarks:

 

Healthy Roasted Cereal Chevdo (dry snack mix)

IMG_20190818_111031

Ingredients:

  • 2 tbsp peanut oil
  • 30-35 curry leaves, washed and somewhat dried
  • 1 cup peanuts / chopped cashew nuts
  • 1/2 cup roasted chickpeas (dalia)
  • 1/2 cup coconut chips
  • 2 tbsp sesame seeds
  • 1/2 cup raisins
  • 2 tbsp fennel seeds
  • 1 tsp asafoetida
  • 1 tsp red chili powder
  • 1 tsp turmeric
  • 1 tsp salt
  • 3 cups cheerios
  • 2 cups cornflakes, a bit crushed
  • 2 cups rice crispies

Method:

  1. In a large pan, heat the oil on medium heat
  2. When the oil is hot, add curry leaves and cover the pan to prevent the oil from splattering
  3. When the curry leaves are shallow fried and become somewhat dry, add the nuts and saute till nuts become light brown in color
  4. Add dalia and coconut chips and saute for a minute or so
  5. When dalia becomes pink / light brown, add sesame and toss for 30 seconds
  6. Add raisins and mix well
  7. Add fennel seeds and mix well
  8. Add asafoetida, chili powder, turmeric powder and salt and mix well for a minutes
  9. Add cheerios and mix well
  10. Add other cereals, mix well and keep on roasting for a couple of minutes, gently stirring / mixing the chevdo
  11. Take out the chevdo in a wide container and let it cool for a couple of hours before storing it

Serves: 20

Inspiration source:

Remarks: