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

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:
- 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
- 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
- Stir in capers and sugar, and cook 2 minutes more. Fold in parsley, and season with black pepper
Serves: 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.
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:
- 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
- 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
- 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
- Pour in the sauce, and cook and stir until the sauce is thick and the eggplant is evenly coated. Sprinkle sesame seeds on it
- Serve immediately with steamed rice
Serves: 4
Inspiration source:
http://allrecipes.com/Recipe/Hot-and-Sour-Chinese-Eggplant/Detail.aspx
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:
- Add the ghee to a deep bottomed pan and put it on medium heat
- Add cumin seeds, bay leaf, cinnamon stick, cardamom pods, and chopped onions
- Sauté till the onions turns translucent
- Add ginger, green chillies, turmeric, vegetables, quinoa and masoor dal
- Toss for about three minutes to immerse the grain and the vegetables with the spices
- 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
- Add crushed cashews as garnish to give it a nutty flavor
- Serve khichdi / khichadi with papad and tomato chutney
Serves: 4
Inspiration source:
India Currents, Nov 2014 – page 58
https://www.indiacurrents.com/articles/2014/11/05/cooking-quinoa
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:
- 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:
- Gently wash the beans with cold water to remove preservatives, etc
- Heat the oil in a pan
- Saute the beans in the oil for a minute
- 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
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