2 vegetable bouillon cubes (such as Knorr’s Vegetarian Vegetable Bouillon)
1 cup water
salt (only if needed since the bouillon cubes will add sufficient salt to the stew)
ground black pepper, 1 tsp
For garnishing
1/3 bunch dill, finely chopped
2-3 tablespoon(s) olive oil
Method:
If you are starting with raw chickpeas, make sure to soak them for 6-8 hours and then cook them till they are soft. We prefer steam cooking in an instant pot or pressure cooker. If you are starting with canned chickpeas, just drain them with some running water to get rid of the liquid.
From the cooked / canned chickpeas, puree about a cup and put aside.
Heat the 2 tbsp olive oil a pot / pan on medium heat.
To the hot oil, add chopped celery, onions, carrots and garlic and sauté for 8-10 minutes till desired level of softness. Sautéing will mildly caramelize the vegetables and bring out their sweetness.
Instant Pot: If you are using Instant Pot for this recipe, do steps 3 and 4 in the Instant Pot. For step 4, cook on high setting under pressure for 5 minutes. When it’s ready to open, go on to the next step.
To the pan / pot, add the thyme, rosemary, lemon zest, bouillon cube, pepper and sauté for 3-4 minutes.
Add the cooked whole chickpeas, 1 cup water and bring to boil.
Stir in the chickpea puree, lemon juice… mix well and cook for a couple of minutes. The stew is ready! Taste and add salt only if needed.
When serving, top the stew with finely chopped fresh dill, extra virgin olive oil and serve with warm pita bread.
Serves: 4
Notes:
Fresh herbs and lemon juice makes this stew extraordinarily tasty and flavorful. Try not to use dry herbs and not substitute lemon with lime!
1 kaffir lime leaf, very finely chopped (if not available use 1 tbsp lime zest, from about 2 limes)
1 tbsp coriander seeds
1 tbsp cumin seeds
1 tsp kosher salt (or to taste)
1 tbsp palm sugar (if not available, use cane sugar)
Green curry
2 cans of coconut milk (each can of 400 ml)
8 oz baby corn (from can), cut into inch long pieces
8 oz sliced water chestnuts
8 oz bamboo shoots (thick slices)
8 oz sliced carrots
8 oz red / green capsicum, cut into 1 cm pieces
8 oz extra firm tofu, cut into 1 cm pieces
1 tbsp palm sugar (if not available, use cane sugar)
1 bunch Thai basil leaves, picked and washed
Method:
Green curry paste
Saute chopped shallots for a couple of minutes and let them cool. In our experience, if you grind shallots / onions without sauting, they give bitterness to the end product!
Finely grate bottom third of lemongrass into a blender or food processor.
Then add the coriander and cumin seeds to blender and blend to smooth powder.
Add the rest of the paste ingredients including sauted shallots and blend into smooth paste.
Green curry
Heat medium / large pan and add a can of coconut milk.
Stir the milk regularly for 3-4 minutes to thicken it.
Add the paste to the milk and continue to stir so that the paste it well blended into the milk.
Let the milk with the paste simmer on low / medium heat for a couple of minutes.
Add 400 ml water and bring to boil.
One by one, add all the vegetables… tofu at the last.
Add sugar and bring the curry to boil. Then bring down the heat and let the curry simmer till all the vegetables soften to desired softness level (4-5 minutes).
Turn off the heat, add Thai basil leaves and serve with Jasmine rice.
Mix all the dhokali ingredients in a mixing bowl, add as little water as possible to make dough from it
In a large pan, heat the oil
Add guvar, salt, soda bicarb, water and gently mix… make sure there is enough water to fully cover the guvar as it’s tough to cook vegetable
Press small (penny-size) dhokali from the dough and put on top of guvar. Make sure that the dhokalis touch water / slightly submerge in it) and cover the pan
Cook on medium-low flame water evaporates and dhokalis are cooked
Once guvar and dhokalis are cooked, sprinkle dhana-jiru and chili powder on it and gently fold so that guvar is coated with the spices
3 cups Kand (Purple Yam) or assortment of sweet potatoes, etc, cut into 1/2″ cubes
1 tsp Cumin Seeds
1/2 tsp Asafetida
1 large Onion, chopped
2 to 3 Green Chilies, finely chopped
2 tsp Poppy Seeds (Khus Khus)
2 tsp Dry Mango Powder (Amchur)
1 tbsp Coriander Powder
1 tsp salt
1/2 tsp Black Salt
1/4 cup Mint, chopped
1/4 cup Coriander Leaves, chopped
2 tbsp Oil, divided
Salt to taste
Lemon Wedges
Method:
Mix the yam pieces with 1 tbsp oil and regular salt till yam is evenly coated with oil and salt
Bake the oil and salt coated yam pieces in oven at 400 degree F for 15 minutes. Then grill the same at 400 degree F for 5 minutes till they become crispy and light brown in color on the surface
In a separate pan, heat 1 tbsp of oil and ad cumin seeds and asafetida. When the seeds sputter, add onion and green chilies. Saute for about 2 to 3 minutes until the onion are golden yellow
Add poppy seeds and further saute for about a minute or two
Now, add the baked / grilled kand into the mixture. Put in dry mango powder, coriander powder, black salt, mint, coriander and salt. Stir them for about 4 to 5 minutes.
1 cup Brussels sprouts, each cut into 2 or 4 pieces
1 tbsp olive oil
1 tsp salt
1 tsp dry rosemary
½ tsp cracked black pepper
Method:
In a large bowl, toss the vegetables in oil, salt, pepper and rosemary
Spread the oil and herb coated vegetables in an oven tray
Roast the vegetables on the oven’s lower rake at 400 degree Fahrenheit for 20-25 minutes, till the vegetables are just about cooked and lightly brown on the surface. Turn the vegetables for a couple of times during this period
Veggie Foodie 
You must be logged in to post a comment.