1/2 cup chopped carrots (for Jain recipe, substitute with green peas or corn kernels)
1/2 cup chopped cauliflower
1/2 tsp salt or to taste
1 cup cooked rice, preferably long grain
2 tbsp chopped coriander for garnishing
Method:
Put a pan on high heat
Add 1 tbsp ghee and when the ghee is hot, add 1 tbsp cumin seeds
When the cumin seeds start crackling, add chopped French beans, add some salt, mix well
Reduce the heat to medium and cook the French beans covered for 2-3 minutes
Add chopped carrots, mix well and cook covered for 2 minutes. To keep your recipe Jain, skip adding carrots… instead add some other vegetables such as green peas, corn kernels, etc.
Add chopped cauliflower, some salt, mix well and cook covered for 2 minutes
When the vegetables are cooked to desired level of softness, add 1 cup cooked rice, gently mix well
Turn off the heat the let the pulao rest for 5-10 minutes
Garnish the pulao with chopped coriander and serve with any Indian curry!
When urad dal turns light pink , add 4-5 cloves garlic, 1 inch ginger and sauté for a minute
Add chopped onions and sauté for a couple of minutes till the onions become soft and translucent
Add 2-3 chopped green chilies, 10-12 curry leaves and sauté for a minute
Add 1/2 cup raw peanuts, 1/4 cup roasted chana dal and roast for 3-4 minutes
Turn off the heat, add tamarind pulp, salt, mix well and let it cool
When cool, add the coriander leaves and grind to fine paste by gradually adding water as necessary
Take the chutney paste back to the pan
In another small pan, heat 2 tbsp oil
When the oil is hot, add 1 tbsp mustard seeds
When the seeds start popping, add 1 tsp asafetida, 2-3 dried red chilies, 12-14 curry leaves and the finely chopped onion
Roast the tadka for 1-2 minutes till the onion is somewhat soft
Put the pan with chutney back on heat, add the tadka to the chutney paste, add a cup water and keep it on the heat till the thanni chutney is properly mixed
Turn off the heat, add more water for your desired level of ‘thinness / runniness’
Taste and adjust the salt-level
Your thanni chutney is ready… enjoy with warm soft idlis!
Drain the rajma, add fresh 2 cups water and pressure cook for 3-4 whistles. If you are using Instant Pot, cook under pressure for 25 minutes
Once the cooker is depressurized naturally, take out the rajma and put aside
To make onion paste, heat 2 tbsp oil in a pan on medium heat. Add the sliced onions and sauté them for 10-15 minutes, stirring regularly
Turn off the heat and let the onions cool
Grind the sautéed onions to fine paste by adding a tbsp water if necessary
Add 2 tbsp oil to the pan that was used for sautéing the onions and put it on medium heat
Once the oil is hot, add all the whole spices and sauté for a couple of minutes
Add the ginger garlic chili paste and cook on medium flame for a couple of minutes
Add turmeric powder, mix and cook for a few seconds
Add the tomato puree, 1 tsp salt and all the powdered spices. Mix in the spices into the puree and then add the onion paste. Mix well and cook for 10-12 minutes, stirring regularly, until the oil separates
Once the oil separates, add the cooked rajma along with the water they were cooked in, mix well and bring it to a boil
Cover and cook on slow-medium heat for 10-15 minutes till the gravy thickens
To make the rajma masala creamer, mash them a bit and cook for a couple of minutes
Adjust salt to your liking and add kasuri methi, garam masala, fresh coriander and mix everything well
Enjoy the masala rajma with any Indian bread or rice!
Properly rinse the lentils and pre-soak for 3-4 hours
Properly rinse the brown rice
Cook the rise and lentils with 1 1/2 cups water in pressure cooker (3 whistles) or Instant Pot (for 15 minutes under pressure). When done, spread them in a plate and let them cool for 20-30 minutes
Preheat the oven to 375 F
Rinse and drain the canned chickpeas and add to a mixing bowl. Season with the salt and pepper, smoked paprika, and avocado / olive oil. Toss to coat, then spread onto a baking tray lined with parchment paper. Bake in the oven for 25 mins
Dice the red onion, cucumber, and tomato. Roughly chop the parsley. Add these ingredients into a large mixing bowl
Make the dressing by combining the lemon juice, 1/4 tsp salt, pepper to taste, za’atar, tahini, and olive oil
Add to the mixing bowl the cooked rice and lentil, along with the roasted chickpeas. Add half of the dressing and mix to combine (taste and add more dressing if desired)
Knead the flour with the oil and salt into firm dough by adding just enough water
Let the dough rest for 10-15 minutes
Divide the kneaded flour into 6 even size balls
Mash the boiled potatoes with potato masher
Add the rest of the the stuffing ingredients, mix thoroughly and divide into 6 even size balls
Put a griddle on medium-low heat
Roll out one ball of dought to about 8 inch diameter
Place a ball of stuffing in the center, gather the sides of the rolled out dough around the stuffing and pinch at the top of the stuffing to remove the excess dough
Gently flatten the stuffed dough and roll out to about 10 inch diameter
Evenly sprinkle some kalonji seeds and gently roll one more time to press them into the stuffed paratha
Put the paratha kalonji side down on hot griddle and roast for about 1 minute to get light brown / pink shade on the side that’s on the griddle. Regularly move it to make sure it is evenly cooked
Flip the paratha and cook it on the other size for a minute to get light brown / pink shade on the side that’s on the griddle. Regularly move it to make sure it is evenly cooked
Evenly spread 1/2 tsp ghee on the top, flip it over and roast the kalonji side to get golden brown color
Evenly spread 1/2 tsp ghee on the other side, flip it and cook that side to the desired level of golden brown
Your stuffed paratha is ready! Remove it from the griddle and place it on a plate
Make the rest of the parathas in the same way
Enjoy the stuff parathas hot with your favorite Indian curry, chutney, pickle or just plain yogurt!
1/2 cup chopped carrots (about 1/2 cm cubes). For Jain recipe, substitute with green peas or corn kernels
1 tbsp ghee
2 tsp cumin seeds
8-10 curry leaves
1-2 finely chopped green chilies, such as serrano chilies
1 tsp salt or to taste
1 tbsp sugar
1 can (400 ml) thick coconut milk
Method:
Put a pan on medium heat
Add ghee and when ghee melts, add 2 tsp cumin seeds
When cumin seeds start crackling, add curry leaves and chopped green chilies and sauté for 20-30 seconds
Add the French beans, 1/2 tsp salt and sauté for a couple of minutes and then cook covered on medium / low heat for 2-3 minutes
Add carrots and sauté for 2-3 minutes. To keep your recipe Jain, skip adding carrots… instead add some other vegetables such as green peas, corn kernels, etc.
Add the pumpkins, remaining 1/2 tsp salt, mix well, sauté for 2-3 minutes and then cook covered for 3-4 minutes till all the vegetables are cooked to desired softness
Add the coconut milk, 1 tbsp sugar, mix well, bring to boil and then let the valval simmer on low heat for 3-4 minutes
Take valval from the heat and serve hot with Indian bread such as paratha or with rice
4 green cardamom pods or 1/4 teaspoon ground cardamom (freshly ground is best)
1 small yellow onion, roughly chopped. Skip this to keep this recipe Jain
1 inch ginger, peeled and roughly chopped. Skip this to keep this recipe Jain
1 serrano chili, roughly chopped
3-4 garlic cloves, roughly chopped. Skip this to keep this recipe Jain
1 pound mustard greens, tough ends trimmed and greens roughly chopped, or mix of mustard greens, collard greens, fresh baby spinach (total 10 to 12 cups)
1 tbsp lime / lemon juice
1 tsp salt or to taste
1 (13-ounce) can coconut milk
1 (12-ounce) block extra-firm tofu or 1 (8-ounce) package paneer, cut into 1/2 inch cubes
1 1/2 tbsp coconut oil
2 tsp cumin seeds
1/2 tsp asafetida
1/2 tsp red chili powder, such as cayenne or Kashmiri
Method:
In a large, deep pan or Dutch oven over medium heat, warm the vegetable oil. Once it shimmers, add the coriander and cardamom and toast the spices until fragrant and starting to brown, about 2 minutes. Add the onion and cook until soft and translucent, 3 to 4 minutes, stirring occasionally. Stir in the ginger, serrano chili and garlic and cook until fragrant, 1 minute more. To keep your recipe Jain, skip adding onion, ginger and garlic.
Add the mustard greens, a large handful at a time, and cook until just wilted and still bright green. Don’t overcook the greens!
Remove the pan from the heat and stir in the salt and lime juice. Let cool for a few minutes, then transfer to a blender (or use an immersion blender) and blend into a chunky paste. Return the mixture to the same pan over low heat. Stir in the coconut milk, then gently stir in tofu. Cook for 5 to 7 minutes more, until the tofu is warmed through and has soaked up some of the sauce.
While the tofu cooks, in a small pan or butter warmer over medium-high heat, melt the coconut oil. Add the cumin seeds, and once they start to brown and dance around in the pan, about 1 minute, remove the pan from the heat and stir in the asafetida and red chili powder.
Pour the coconut oil mixture over the saag, and serve with rice or roti.
Veggie Foodie 
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