Category Archives: Entree

Khowsuey

Khowsuey

Khowsuey

Ingredients:

  • 200 grams (7 oz.) egg noodles
  • 1 1/2 cups mixed boiled vegetables (French beans, carrots, cauliflower. green peas, etc)
  • 2 chopped tomatoes
  • 1 can (15.5 oz) coconut milk
  • 1 chopped onion
  • 1 tablespoon oil
  • 1 tbsp sugar
  • salt to taste

To be ground into a paste

  • 4 cloves garlic
  • 3 teaspoons coriander seeds
  • 2 teaspoons cumin seeds
  • 3 red Kashmiri chilies
  • 25 mm. (1″) piece ginger

For garnishing

  • 100 grams (4 oz.) sev (thin Indian fried noodles made from chickpea flour)
  • 4 chopped spring onions (with leaves)
  • 1/2 teacup chopped coriander

Method:

  1. Boil the noodles and once cooked, wash under running water and keep aside
  2. Heat the oil and try the onion for 2-3 minutes
  3. Add the paste end fry again for 2 minutes
  4. Add the tomatoes and try again for 2 minutes
  5. Add the coconut milk, boiled vegetables, salt and sugar
  6. Boil the gravy for 10-15 minutes
  7. Add cooked noodles
  8. Garnish with sev, spring onions and coriander leaves and serve hot

Servers: 4

Inspiration source:

The Delights of Vegetarian Cooking by Tarla Dalal, page 72

Remarks:

The vegetarian version of the delicious Burmese bhel – a meal by itself

 

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Italian Eggplant Ragout

Italian Eggplant Ragout

Italian Eggplant Ragout

Ingredients:

  • 2 medium eggplants, halved
  • 2 Tbs. salt
  • 2 Tbs. olive oil
  • 1 large onion, chopped (2 cups)
  • 2 cloves garlic, minced (2 tsp.)
  • 1 15-oz. can diced tomatoes, drained
  • 1 15-oz. can chickpeas, rinsed and drained
  • 2 Tbs. capers
  • 1 tsp. sugar
  • 1/4 cup chopped fresh parsley

Method:

  1. Scoop out center and seeds of eggplant halves. Cut eggplants into 3/4-inch dice. Toss with salt in bowl, and let stand 30 minutes. Drain, rinse well, and pat dry
  2. Heat olive oil in large saucepan over medium heat. Add onion, and sauté 5 minutes, or until softened. Add garlic, and cook 1 minute more, or until fragrant. Stir in tomatoes, chickpeas, and eggplants. Reduce heat to medium-low, and cook 15 minutes, or until eggplants are tender but not mushy
  3. Stir in capers and sugar, and cook 2 minutes more. Fold in parsley, and season with black pepper

Servers: 6

Remarks:

The meaty texture of eggplant makes it an ideal ingredient in vegetarian entrées, and its antioxidant content makes it a nutritional powerhouse.

Eggplant is rich in a phenolic compound called chlorogenic acid, a potent free-radical scavenger that confers antiviral, antimicrobial, and cholesterol-lowering benefits.

Prep tip: Salting the eggplant before cooking it draws out any bitter juices and helps the vegetable hold its shape when cooked.

Hot and Sour Chinese Eggplant

Ingredients:

  • 4 long Chinese eggplants, cubed
  • 1 red capsicum
  • 3 tablespoons soy sauce
  • 2 tablespoon red wine vinegar
  • 2 tablespoon white sugar
  • 2 green chili pepper, chopped
  • 1 clove garlic, finely chopped
  • 1 1/2 teaspoon cornstarch
  • 1/2 teaspoon chili oil. If not available, use sesame oil
  • 1 teaspoon salt
  • 2 tablespoons vegetable oil
  • 1 tsp sesame seeds

Method:

  1. Place the eggplant cubes into a large bowl, and sprinkle with salt. Fill with enough water to cover, and let stand for 30 minutes. Rinse well, and drain on paper towels
  2. In a microwave-safe bowl, stir together the soy sauce, red wine vinegar, sugar, chili pepper, chopped garlic, cornstarch and chili / sesame oil. Heat the sauce in microwave oven for 1 minute and then set it aside
  3. Heat the vegetable oil in a large skillet or wok over medium-high heat. Fry the eggplant until it is tender and begins to brown, 5 to 10 minutes
  4. Pour in the sauce, and cook and stir until the sauce is thick and the eggplant is evenly coated. Sprinkle sesame seeds on it
  5. Serve immediately with steamed rice

Servers: 4

Inspiration source:

http://allrecipes.com/Recipe/Hot-and-Sour-Chinese-Eggplant/Detail.aspx

Quinoa Khichdi with Vegetables and Masoor Dal

Ingredients:

  • 1 cup quinoa
  • 1 cup masoor dal (red lentils)
  • 1/2 tsp turmeric powder
  • 1/2 cup chopped onions
  • 1 tsp grated ginger
  • 1 chopped green chillies
  • 1 tsp cumin
  • 4 cardamom pods whole
  • 2 cinnamon stick
  • 1 bay leaf
  • 1 cup chopped green beans / french beans
  • 1 cup chopped carrots
  • 2 tbsp fried cashews pieces
  • 2 tsp salt or to taste
  • 1 tbsp Ghee

Method:

  1. Add the ghee to a deep bottomed pan and put it on medium heat
  2. Add cumin seeds, bay leaf, cinnamon stick, cardamom pods, and chopped onions
  3. Saute till the onions turns translucent
  4. Add ginger, green chillies, turmeric, vegetables, quinoa and masoor dal
  5. Toss for about three minutes to immerse the grain and the vegetables with the spices
  6. Add four cups water and salt and simmer on a slow flame till cooked and the water is all absorbed. It should be light and fluffy
  7. Add crushed cashews as garnish to give it a nutty flavor
  8. Serve with papad and tomato chutney

Servers: 4

Inspiration source:

India Currents, Nov 2014 – page 58

https://www.indiacurrents.com/articles/2014/11/05/cooking-quinoa

Misal (Spicy fast food served on Mumbai roadside carts and small restaurants)

Misal

Misal

Ingredients:

  • 1/2 cup whole mung (green gram)
  • 1/2 cup black chana (chickpeas)
  • 1/2 cup black eyed peas
  • 1/2 cup moth beans / mutki beans / Turkish beans
  • 3 medium-size potatoes
  • 2 tbsp vegetable oil
  • 1 tsp asafetida
  • 4 tbsp goda masala (http://cooks.ndtv.com/recipe/show/maharashtrian-goda-masala-100476)
  • 1 tsp chili powder
  • 2 tsp coriander cumin powder
  • 2 tsp salt or to taste

To serve:

  • Indian spicy mix such as Andhra Mix
  • 1 red onion, chopped
  • Lemon / Lime slices

Method:

  1. Soak all the peas and grams overnight then wash them and cook them in pressure cooker (3 whistles). Note that some of these may take longer to cook!
  2. Cook, peel and cut potatoes into medium pieces
  3. In a large pan, heat the oil on medium heat and add hing to it
  4. Just when it gets a bit fragrant (5 to 10 seconds), add goda masala, chili powder, coriander cumin powder and sauté it for a minute
  5. Add all the cooked peas, grams and potatoes and sauté for a couple of minutes
  6. Add 4-5 cups water and salt, bring to boil and then let it simmer on low heat for 5 minutes
  7. Crush some peas, grams and potatoes a bit to give the gravy some thickness

To serve:

  1. Take generous portion of spicy mix in a serving bowl
  2. Add the misal gravy to it and top it with chopped onions and lime / lemon juice
  3. Serve with Indian pav (bread) or any other hardy bread such as ciabatta bread

Servers: 4

Taco Meal

Ingredients:

For tacos:

  • Trader Joe’s Taco Shells (made with organic stoneground yellow corn)

For beans:

  • 2 cans black beans
  • 2 tbsp Trader Joe’s Taco Seasoning Mix
  • 2 tbsp oil

other:

Method:

Tacos:

  1. Heat the taco shells in toaster oven at 450 degree F for a minute (make sure it doesn’t become brown / burn) and then put aside

Beans:

  1. Gently wash the beans with cold water to remove preservatives, etc
  2. Heat the oil in a pan
  3. Saute the beans in the oil for a minute
  4. Add the taco seasoning and saute for 2-3 minutes on medium heat

Putting together:

In each shell, put 2 tbsp of seasoned beans, 2 tbsp of yogurt and 2 tbsp of guacamole and enjoy!

Remarks:

You can add shredded lettuce and cheese to enhance the richness of the flavor

Eggplant Quesadilla

Eggplant Quesadilla

A pretty good attempt at reproducing quesadilla we had at a restaurant in Montecito, CA

Ingredients:

  • 1 medium size eggplant
  • 2 tsp olive oil
  • 1 tsp dry oregano
  • 1 tsp salt
  • Cheddar cheese
  • 2 spring onions
  • 4 tortillas

Method:

  1. Finely chop spring onions
  2. Slice eggplant into 1/2 inch thick round slices
  3. Heat 1 tsp oil in a flat pan on medium heat
  4. Spread eggplant slices in the pan
  5. Sprinkle some salt and oregano on eggplant
  6. Turn the eggplant slices a few times and roast on both sides till medium brown in color
  7. Keep the cooked eggplant slices aside
  8. Pour 1/2 tsp oil on the flat pan and put it on medium heat
  9. Place a tortilla on the pan
  10. Place 4 eggplant slices on the tortilla and sprinkle spring onions and cheese on it
  11. Cover it with another tortilla, gently press it and roast it on both sides till lightly brown on each side
  12. Follow the same steps for the second quesadilla
  13. Cut the quesadilla in 4 pieces and serve hot with a generous dollop of guacamole (see recipe under dips / spreads) – https://veggiefoodie.com/2012/08/30/guacamole/

Servers: 4

Remarks: As you can see, I’ve improvised by using Indian bread chapati instead of tortillas!

Rajgara Canapes

Rajgara Canapes

Miniature parathas topped with stir-fried aloo ki subzi and spiked up with a dollop of green chutney

Ingredients:

For the paratha canapes

  • 1 cup rajaira flour, more as necessary
  • 1/2 cup grated bottle gourd (doodhi / lauki)
  • 1 tablespoon oil
  • oil for cooking
  • salt to taste

For the aloo subzi

  • 2 cups boiled and diced potatoes
  • 1 tsp cumin seeds (jeera)
  • 1 tsp mustard seeds
  • 1/2 tsp asafetida
  • 1/2 tsp turmeric powder
  • 1 to 2 green chilies
  • 1 tablespoon chopped coriander
  • 1 tbsp oil
  • salt to taste

For the garnish

Method:

For the paratha canapes

  1. Mix all the ingredients and knead into a soft dough using water only if required
  2. Divide the dough into 8 equal portions
  3. Roll out each portion thinly into a circle of 1 to 2 inches diameter
  4. Cook each paratha canape on both sides using a non-stick pan on low-medium heat until brown spots appear on the surface. Keep aside.

For the aloo subzi

  1. Heat the oil in a non- stick pan, add the mustard and cumin seeds and allow them to crackle. Add asafetida
  2. Add the green chilies, potatoes, turmeric powder and salt, mix well and cook for a minute
  3. Add the coriander, mix well and keep aside

Put it together

  1. Arrange the paratha canapés on a serving platter, top each one with a spoonful of the aloo subzi
  2. Top with a dollop of green chutney
  3. Serve garnished with grated coconut

Servers: 2

Skillet Lasagna

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!

Servers: 4

Inspiration source: The Pampered Chef

Tempeh Stir Fry

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.

Servers: 4