Masala Masoor – Spicy Whole Lentil Curry

Masala Masoor

Masala Masoor

Ingredients:

  • Masoor, (whole lentil), 1 cup
  • Onions, 2 medium, sliced
  • Tomatoes, 2 large, chopped
  • Ghee (purified butter), 1 tbsp
  • Chopped coriander

For paste

  • Garlic, 3-4 cloves
  • Dry chilies, 2-3 (to taste)
  • Coriander seeds, 2 teaspoons
  • Ginger, 1 inch piece

Method:

  1. Wash the masoor and pressure cook it with 2 cups water (3 whistles)
  2. Ground into paste the ingredients mentioned under paste
  3. Heat the ghee in a vessel and fry the sliced onions for 2-3 minutes
  4. Once the onion turns brown, add the paste and fry it for 2-3 minutes
  5. Add the cooked masoor and salt and let it cook for 3-4 minutes
  6. Add the tomatoes and cook for 5 minutes
  7. Garnish with chopped coriander and serve hot with any Indian break or rice

Servers: 4

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Masala Chawla

Masala Chawla

Masala Chawla

Ingredients:

  • 1 cup chawli (black-eyed peas), soaked overnight and drained
  • salt to taste
  • 1 tbsp oil
  • 1 cup finely chopped onions
  • 1 cup fresh tomato pulp
  • 2 tsp dried fenugreek leaves (kasuri methi)
  • 1/2 tsp turmeric powder (haldi)
  • 1 tsp salt (or to taste)

To be ground into paste (minimum water):

  • 1 cup chopped mint leaves, washed and drained
  • 2 tsp roughly chopped ginger
  • 3 tsp roughly chopped green chillies
  • 1 tsp lemon juice

Method:

  1. Combine the chawli and 2 cups of water in a pressure cooker, mix well and pressure cook for 3-4 whistles
  2. Allow the steam to escape before opening the lid. Drain out water and keep aside
  3. Heat the oil in a deep non-stick pan, add the onions and sauté on a medium flame for 2-3 minutes.
  4. Add the fresh tomato pulp and the dried fenugreek leaves, turmeric powder and a little salt, mix well and cook on a medium flame for 2-3 minutes, while stirring occasionally.
  5. Add the cooked chawli and the mint paste, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
  6. Serve hot with any Indian bread

Servers: 4

Inspiration source:

http://www.tarladalal.com/Masala-Chawli-3883r

Maqluba – Upside-down Rice

Ingredients:

  • Olive oil, 1/4 cup
  • Eggplant, sliced into 1/4-inch rounds, 1 medium size
  • Onion, minced, 1 medium size
  • Allspice, 1 tsp
  • Cinnamon, 1/2 tsp
  • Nutmeg, 1/4 tsp
  • Black pepper, 1/4 tsp
  • Salt to taste
  • Tomato, sliced into 1/4-inch rounds, 2 large
  • Potatoes, peeled, sliced into 1/4-inch rounds, 2 large
  • Water or stock, well seasoned with salt, 2 cups
  • Rice, soaked 1/2 hour in water to cover, 1 1/2 cups
  • Pine nuts, 1/2 cup

Method:

  1. Drain the rice and put aside
  2. Gently roast the pine nuts and put aside
  3. Heat the oil in a large skillet over medium heat. Sauté the eggplant slices on each side to lightly brown. Remove to a plate
  4. Add more oil to the skillet if needed and sauté the onions until translucent. Add allspice, cinnamon, nutmeg, salt and pepper and sauté. Add water / stock and put aside
  5. Grease a 3-quart heavy bottomed saucepan well with olive oil. Lay the tomato slices to cover the bottom of the saucepan. Sprinkle about 1/2 cup of the rice over the tomatoes. Lay the potato slices to cover the rice and sprinkle about 1/2 cup of rice over the potatoes. Lay eggplant slices to cover the rice and press down well to compact all the ingredients. Add the rest of the rice and the seasoned water or stock
  6. Bring to a boil over medium-high flame, then quickly reduce heat to low, cover tightly and simmer for 30-35 minutes. Toward the end of the cooking time, check to see if more water needs to be added
  7. Remove from heat and let rest for 15 minutes. Remove lid and invert a serving platter over the saucepan. Turn upside-down and carefully slip the saucepan off the rice
  8. Cover with roasted pine nuts and serve hot

Servers: 6

Lemongrass Soup

Lemongrass Soup

Lemongrass Soup

Ingredients:

  • Peanut oil – 2 Tbs
  • Onion – 1 large
  • Lemongrass – 3 Tbs, chopped into ¼ inch-thick pieces
  • Garlic – 3 cloves, minced
  • Ginger – 1 Tbs, minced
  • Sweet potatoes / Yam / Rutabaga or any such root vegetable or assortment of such root vegetables – 3 cups, peeled and cut in ½ inch pieces
  • Soy sauce – 3 Tbs
  • Brussels sprouts / mushrooms – 3 cups, halved / quartered
  • Red bell pepper – 1 large, cut into 1-inch strips
  • Cilantro leaves – 1 cup, chopped
  • Lime juice – 2 Tbs

Method:

  1. Cook (steam / grill / sauté) the root vegetable and keep aside
  2. Heat 1 Tbs oil in skillet over medium-high heat. Saute Brussels sprout / mushrooms for 5 minutes, or until beginning to brown. Add bell pepper and sauté for 3 minutes, or until soft and then keep aside
  3. Heat 1 Tbs oil in a large pot over medium – high heat. Add onion and sauté for about 7 minutes, until it becomes brown
  4. Stir in lemongrass, garlic and ginger and sauté for 2-3 minutes
  5. Add soy sauce, 5 cups water and bring to boil
  6. Stir cooked root vegetables, Brussels sprout / mushrooms, bell peppers, cilantro and lime juice into the soup. Season with salt and pepper

Servers: 6

Inspiration source:

October 2007 issue of Vegetarian Times magazine

Leek and Potato Soup

Ingredients:

  • 1 big fat leek or 2 slightly slimmer ones or 2 bunch green onions
  • 3-4 small-medium new potatoes
  • 1 tbsp olive oil
  • 1 cube of vegetable bouillon + 3 cups water or 3 cups vegetable broth
  • Salt to taste (note that bouillon / broth may bring its own salt)
  • 1/2 tsp freshly ground pepper
  • 1 cup full-cream milk

Method:

  1. Thoroughly wash leek / spring onions
  2. Chop leek / spring onions, about 3/4 inch pieces
  3. Scrub wash potatoes to remove all the soil from the potato skin
  4. Chop the potatoes into 1/2 inch cubes
  5. Heat the oil in a heavy pot and saute onions and potatoes for a few minutes
  6. Add the vegetable bouillon + 3 cups water or 3 cups vegetable broth, salt, pepper and bring to boil
  7. Cover the pot and simmer it on medium heat for 25-30 minutes till potatoes the completely cooked
  8. Mash with potato masher
  9. Add milk, bring to boil and then take it off heat
  10. Serve with your favorite bread

Servers: 4

Coriander Chutney

Coriander Chutney

Coriander Chutney

Ingredients:

  • Coriander leaves, 1 bunch
  • Mint leaves, 8-10 leaves
  • Desiccated Coconut, 3 tbsp
  • Salt, 1/2 tsp or to taste
  • Sugar, 1/4 tsp
  • Juice of half lemon
  • Cumin seeds, 1 tsp
  • Ginger, 1/2 inch peeled
  • Green chili, 1 deseeded
  • Water, 1/4 cup

Method:

  1. Clean and wash the leaves thoroughly
  2. Put all the ingredients in a blender and blend to desired consistency

Servers: 8

Kolumbu

Ingredients:

For the kolumbu powder

  • 1 1/2 tablespoons split Bengal gram (chana dal)
  • 1 1/2 tablespoons split black gram (urad dal)
  • 1 1/2 tablespoons coriander seeds
  • 1/4 teaspoon fenugreek seeds (methi)
  • 1 teaspoon cumin seeds (jeera)
  • 1/2 teaspoon mustard seeds
  • 5 peppercorns (kali mirch)
  • 1/2 teaspoon asafoetida (hing)
  • 3 red chilies
  • 1/4 teaspoon turmeric powder (haldi)

For the kolumbu

  • 1 cup toovar dal, partially cooked
  • 1 cup cauliflower florets
  • 1 cup french beans, strong and cut
  • 1 cup potato cubes
  • 1 cup brinjal cubes
  • 2 cups drumsticks
  • salt to taste

For the tempering

  • 1 teaspoon mustard seeds
  • 1 teaspoon asafetida (hing)
  • 7 to 8 curry leaves
  • 2 tablespoons oil

Method:

For the kolumbu powder

  1. Dry roast all the ingredients together
  2. Grind to a fine powder

For the kolumbu

  1. Cook the toovar dal with salt and water in pressure cooker (2 whistles)
  2. To toovar dal, add the kolumbu powder, all the vegetables and salt and heat till they are cooked
  3. Prepare the tempering by heating the oil, adding the mustard seeds, asafetida and curry leaves and frying for some time. When the seeds crackle, add this tempering to the kolumbu
  4. Serve hot

Servers: 4

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

 

Kand ki Chaat – Spicy Grilled Yam

Ingredients:

  • 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:

  1. Mix the yam pieces with 1 tbsp oil and regular salt till yam is evenly coated with oil and salt
  2. 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
  3. 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
  4. Add poppy seeds and further saute for about a minute or two
  5. 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.
  6. Serve them hot with lemon wedges

Servers: 6

Inspiration source:

http://www.tarladalal.com/recipe.asp?id=2826

Kalvan – Vegetable Curry

Kalvan - Veg Curry

Kalvan – Veg Curry

Ingredients:

  • 2 cups mixed boiled vegetables (carrots, French beans, green peas and potatoes)
  • 1 tsp cumin seeds (jeera)
  • 1/4 tsp asafoetida (hing)
  • 1 cup milk
  • 1 tsp sugar
  • salt to taste
  • 1 teaspoon oil

For the gravy

  • 1 onion, sliced
  • 1 tablespoon ginger, chopped
  • 1 tablespoon garlic, chopped
  • 4 to 6 curry leaves
  • 1/2 cup desiccated coconut
  • 1 cup tomatoes, chopped
  • ¼ teaspoon turmeric powder (haldi)
  • 1 teaspoon chili powder
  • 2 tbsp oil
  • salt to taste

Method:

  1. Heat 1 tbsp oil in a pan, add the onions, ginger, garlic and curry leaves and sauté for 4-5 minutes over slow heat
  2. Add desiccated coconut and stir constantly till it becomes light brown in color
  3. Add chili and turmeric powder, salt and chopped tomatoes and cook till tomatoes are cooked
  4. Cool the mix and then grind it to a fine paste
  5. Bring the paste to the same pan and put it on slow heat
  6. In a separate small pan, heat 1 tbsp oil and add cumin seed. When the seeds crackle, add asafetida. Add this oil to the paste being sauted in the pan
  7. Cook this paste / gravy on slow heat till the gravy thickens and the oil starts to separate
  8. Add the milk, 1 cup water, sugar and the cooked vegetables
  9. Bring to boil and add more salt if necessary
  10. Serve hot with any Indian bread

Servers: 6