Asian Vegetarian Recipes

Mixed Greens with Tofu

2009-02-03T15:09:00.007-05:00

This recipe is my attempt at giving a nutrition boost to an already great recipe. Palak Paneer (Spinach with cottage cheese) is one of my all time favorite dish. This weekend I had a full bag of mixed greens (Mustard, Collard, Turnip and Spinach) in my refrigerator and a block of firm tofu. So I improvised and used my Palak Paneer recipe by replacing spinach with mixed greens, Paneer with Tofu and Cashews with Almonds. The result was a wonderful, mouth watering and extremely nutritious side dish to go along with rotis. Here’s a toast to good health.

Ingredients:

Mixed Greens – 1 medium bag
Onions – 1 Medium
Garlic – 2 or 3 cloves
Tomato – 2
Almonds – 10 or 12 soaked in water for 10 minutes
Firm Tofu - 1 block cut into 1 inch cubes
Turmeric Powder – ¼ Tsp
Cumin Powder – ¼ Tsp
Cardamom – 2 pods
Cloves – 4 or 5
Cinnamon – ½ inch stick
Cumin Seeds – ¼ Tsp
Green Chilies – 3 or 4
Salt – To taste
Olive Oil – 1 Tbsp

Directions:

Coarsely chop the mixed green and cook in boiling water for 5 minutes until they wilt.
Heat oil in a sauce pan and saute the garlic and onion until the onion is translucent.
Add the cardamom, clove, cinnamon and green chillies and sauté for a few minutes
Add in the chopped tomatoes and sauté until the tomatoes have cooked
Grind everything along with the wilted greens and soaked Almonds
Reheat the saucepan and gently sauté the Tofu pieces until they have browned a little on all sides. Keep aside.
Reheat the saucepan again with some olive oil and add the cumin seeds.
Add the ground mixture, salt, turmeric powder and cumin powder and the tofu and cook for 5 minutes.
Serve hot with rotis or parathas

Servings: 8

Nutrition Facts Source: http://www.nutritiondata.com/

Disclaimer: Nutrition Facts are approximate

Carrots, Beets and Black Eyed Peas Medley

2009-01-27T14:24:00.012-05:00

This is a vegetable and beans medley that you will surely love. It is the win-win combination of the minerals/vitamins from brightly colored vegetables and the protein from the beans. Mix it with some rice or serve it as a side with rotis for a nutritious well-balanced meal. My kids love it and I assure you, so will yours.

Ingredients:

Beetroot – 2 Large Finely Chopped
Carrots – 2 Large Finely Chopped
Black Eyed Peas – ½ cup
Coriander Powder – ½ Tsp
Turmeric Powder – ¼ Tsp
Cumin Powder – ¼ Tsp
Mustard Seeds – ¼ tsp
Cumin Seeds – ¼ Tsp
Black gram – ¼ Tsp
Green Chilies – 3 or 4
Asafetida – 1 Pinch
Salt – To taste
Olive Oil – 1 Tsp
Cilantro – For garnish (optional)

Directions:

Peel beetroots and carrots and boil them in water for 5 minutes. This makes them easier to cut. Finely chop them and keep aside.
Soak the Black Eyes Peas in water for 10 minutes and boil them in salt water until cooked.
Heat oil in a large sauce pan and add the mustard seeds, cumin seeds and black gram
Once the mustard seeds splutter and the black gram has turned golden brown, add the asafetida and green chilies and sauté for a few seconds
Now add the cut beetroot, carrot, black eyed peas, spices and salt and sauté covered for 10 minutes until the beetroot and carrots are completely cooked.
Garnish with cilantro (optional) and serve hot.

Servings: 8

Nutrition Facts Source: http://www.nutritiondata.com/

Disclaimer: Nutrition Facts are approximate

Mooli Paratha - Radish and Cilantro Wraps

2008-06-23T16:27:00.014-04:00

Mooli or Radish is famous for its strong unpleasant aroma. But once cooked it is one of the most delicious root vegetable that exists on Mother Earth. This paratha or wrap is so delicious that my 4 year old daughter loved it. A thumbs up from a 4 year old! Do I have to say anymore?

Image Courtesy:http://www.tonytantillo.com/vegetables/radishes.html

Ingredients:

Red Radish - 15 small ones
Wheat Flour - 3 Cups
Green Chilies - 4 or 5 thinly sliced
Cilantro - 1/2 Cup finely chopped
Salt - to taste
Lemon Juice - 1/4 Cup
Red Chili Powder - 1/2 Tsp
Cumin Powder - 1 Tsp
Curry Powder - 1/2 Tsp
Oil - 2 Tbsp

Directions:

Finely grate the radish and add the green chilies and cilantro. Add the red chili powder, curry powder, salt, cumin powder and lemon juice and allow the mixture to marinate for 30 minutes.
Add the wheat flour and make into a soft and pliable dough with water.
Allow to dough to rest for 30 minutes for soft parathas
Make small ping pong sized balls and roll them out into 6 inch diameter parathas.
Spray some oil on a hot griddle and cook one side. Flip over and cook the other side.
Serve hot with yogurt or gravy vegetable.

Servings: 4

Nutrition Facts Source : http://www.nutritiondata.com

Disclaimer: Nutrition Facts are approximate

Capsicum Rice

2008-05-08T15:04:00.009-04:00

I am back from a nice relaxing vacation and I am happy to post a new recipe. Capsicum or Bell Pepper is one of my favorite vegetables. The different colored peppers have such distinct flavors that I include them quite often in my recipes. Capsicum rice is a simple yet delicious meal and it takes no time at all to prepare. I hope you will enjoy this recipe.

Ingredients

Spice Ingredients
Chana dal/Bengal Gram - 3 Tbsp
Urid dal/Black Gram - 3 Tbsp
Coriander seeds - 3 tbsp
Red chilies – 5 or 6
Cinnamon - ¼ stick
Cloves – 3 or 4

Main Ingredients
Red pepper -1 cup finely chopped
Green pepper -1 cup finely chopped
Onions – 1 medium finely chopped
Basmati Rice -1 cup
Lemon juice - 2 Tbsp
Coconut - 2 Tbsp
Mustard seeds – 1 Tsp
Cumin seeds – 1 Tsp
Turmeric powder – ¼ Tsp
Oil – 2 Tsp

Seasoning - Optional
Cashews – For seasoning
Coriander leaves or Cilantro – For seasoning

Directions

Heat 1 tsp of oil in a saucepan and add all the spice ingredients and fry until the dal is golden brown. Remove from heat and grind into a fine powder and keep aside.
Cook basmati rice with 2 cups of water and spread of a plate to cool.
Heat the rest of the oil in the same saucepan and add the mustard and cumin seeds.
Once the seeds splutter, add the onions and sauté them until translucent.
Then add the green and red pepper and salt and sauté until cooked.
Now add the freshly ground spice mixture and turmeric powder and sauté of a minute.
Add the coconut and lemon juice and heat for a minute
Mix well with the rice and garnish with roasted cashews and cilantro
Serve hot with chips or yogurt.

Servings: 4

Nutrition Facts Source: http://www.nutritiondata.com/

Disclaimer: Nutrition Facts are approximate

Pudalangai - Snake Gourd

2008-02-21T15:10:00.008-05:00

Snake gourds are quite popular in Indian cuisine and tastes very much like cucumbers. They are widely used in chutneys and zesty pickles and also used in many Ayurvedic medicines as a cooling ingredient. Snake gourd seeds are also available in the west and can easily be cultivated in your own garden. Presenting a very simple recipe – Sautéed Snake Gourd.

Ingredients

Snake Gourd – 2 Cups deseeded and diced
Mustard Seeds – ½ Tsp
Urid Dal/Black gram – ½ Tsp
Turmeric Powder – ¼ tsp
Red Chili Powder – ¼ Tsp
Salt – To Taste
Olive Oil – 1 Tsp

Directions

Heat olive oil in a saucepan and add the mustard seeds
Once the seeds splutter, add the urid dal and fry for a few seconds until they are golden brown.
Add Snake Gourd and salt and sauté for a few seconds.
Sprinkle water and let it sweat.
Add turmeric powder and red chili powder and sauté for a few seconds.
Serve as a side dish with rice.

Servings: 4

I will post the nutritional information for this recipe soon - Asianveg

Eggplant and Black Eyed Peas Curry

2008-02-13T09:27:00.006-05:00

Indian eggplant, black eyed peas and a few spices are all that is required to prepare this delicious curry. That’s as simple as it gets. Enjoy!

Ingredients

Indian eggplant – 4 Cups diced or cubed
Black eyed peas – 1/2 Cup cooked
Mustard Seeds – 1/2 Tsp
Urid Dal/Black gram – 1/2 Tsp
Turmeric Powder – ¼ tsp
Red Chili Powder – ¼ Tsp
Curry Powder – ¼ Tsp
Salt – To Taste
Olive Oil – 1 Tsp

Directions

Soak black eyed peas in water for a few hours and cook until it becomes soft and keep aside.
Heat oil in a large pan and add the mustard seeds and black gram.
Once the mustard seeds splutter add the eggplant and sauté until cooked.
Add the cooked black eyed peas, turmeric powder, red chili powder, curry powder and salt and sauté for a few minutes
Serve hot with rice or chapattis

Servings: 6

Nutrition Facts Source: http://www.nutritiondata.com/

Disclaimer: Nutrition Facts are approximate

Kheer - Vermicelli Pudding

2008-02-12T10:43:00.000-05:00

Kheer is an Indian pudding made with vermicelli. The aroma of ghee (clarified butter), milk and cardamom is divine and is a great way to end any meal. I usually prepare this with fat free milk , so that I can savor this dessert guilt-free. But feel free to substitute fat free milk with whole milk or 2 percent milk.

Ingredients

Vermicelli – 1 Cup
Fat Free Milk – 4 Cups
Raisins – ¼ Cup
Cashews – ¼ Cup
Cardamom – 3 pods
Sugar – ½ Cup
Condensed Milk – Optional – ½ Cup
Ghee/Clarified Butter – 2 Tbsp

Directions

Heat 1 tsp of ghee in a sauce pan and roast the cashews and raisins and keep aside.
Heat the remaining ghee and dry roast the vermicelli until golden brown.
Add water until the vermicelli is soaked and bring to a boil and cook until the vermicelli is cooked and soft.
Add the milk and sugar and bring to a boil and simmer for 5 – 7 minutes.
Add the cardamom, cashews and raisins and simmer for 2 minutes.
Add the condensed milk and simmer for 1 minute (optional).
Serve at room temperature or cold.

Servings: 10

Nutrition Facts Source: www.nutritiondata.com

Disclaimer: Nutrition Facts are approximate and does not include condensed milk.

Cracked Wheat Upma

2008-02-11T11:49:00.000-05:00

Here comes a delicious and nutritious one-pot meal from asianveg. Enjoy!!

Ingredients

Cracked Wheat Fine – 1 Cup
Cauliflower – 1 Cup cut into small florets
Broccoli – 1 Cup cut into small florets
Carrots – 1 Cup cut into long pieces
Onions – 1 medium finely chopped
Mustard seeds – 1 tsp
Urid Dal/ Black gram – 1 Tsp
Turmeric Powder – ½ Tsp
Green Chilies – 3 or 4
Cilantro – 2 Tsp finely chopped
Salt – To Taste
Olive Oil – 1 Tsp
Water – 2 Cups

Directions

Heat oil in a large pan and add the mustard seeds and Urid Dal.
Once the mustard seeds splutter, add the green chilies and sauté for a few seconds.
Then add the onion and sauté until the onion is translucent.
Add the vegetables, turmeric powder and salt and sauté for a 2 minutes.
Add the water, cover and bring to a boil.
Add the cracked wheat slowly and stir constantly so that there are no lumps.
Cover and cook for 2 minutes
Garnish with cilantro and serve hot with spicy pickle or chutney.

Servings: 4

Nutrition Facts Source: http://www.nutritiondata.com/

Disclaimer: Nutrition Facts are approximate

Aloo Methi - Fenugreek and Potato

2008-02-04T14:19:00.001-05:00

Methi or Fenugreek leaves is one of my favorite greens. It is a very aromatic leaf and I like to prepare many dishes using them. I have already posted the recipe of Methi Parathas. Methi also has medicinal values and is supposed to be very good for lactating mothers as it increases milk production.

Ingredients

Potato – 3 Medium
Fenugreek Leaves/ Methi – 1 bundle
Onion – 1 Medium finely chopped
Tomato – 2 Plum
Plain Yogurt – ½ Cup
Green Chilies – 2
Curry Powder or Garam Masala Powder – ½ Tsp
Ginger-Garlic Paste – ¼ Tsp
Turmeric Powder – ½ Tsp
Cumin Seeds – 1 tsp
Salt – To taste
Olive Oil – 1 Tsp

Directions

Boil and peel the potatoes and cut into big pieces.
Remove the Methi leaves from the stem and clean and dry the leaves on a paper towel.
Heat the oil in a frying pan and add the cumin seeds.
Add the green chilies and fry for 30 secs.
Add the onions and sauté until translucent and then add the ginger-garlic paste.
Add the Methi leaves and fry for 2 minutes until the Methi leaves have wilted thoroughly and the raw smell is gone.
Now add the yogurt and cook for 2 minutes.
The yogurt removes the bitterness from Methi.
Now add the Curry Powder, Turmeric Powder, Salt and Tomato and cook until the tomato softens.
Now add the potato and little water and mix thoroughly and let it simmer for 5 minutes until the water evaporates.
Serve hot with chapattis

Servings: 6

Nutrition Facts Source: http://www.nutritiondata.com/

Disclaimer: Nutrition Facts are approximate

Sundal - Chickpeas Salad

2008-01-31T14:54:00.000-05:00

Sundal is a traditional Indian chickpeas salad. I love to make them as it is a two minute recipe (using canned chickpea) and it is a very nutritious side dish with any meal.

Ingredients

Chickpeas – 2 Cup drained and washed
Coconut – 1 Tbsp
Mustard Seeds – ½ Tsp
Coriander Seeds – ½ Tsp
Cumin Seeds – ½ Tsp
Dry Red Chilies – 1
Chana Dal /Bengal Gram – 1 Tsp
Urid Dal /Black Gram – 1 Tsp
Olive Oil – ½ Tsp
Curry Leaves – 3 or 4

Directions

Drain and wash the chickpea thoroughly and keep aside to dry.
Heat half the oil in a frying pan and add coriander seeds, cumin seeds, Chana Dal, Urid Dal and dry red chilies.
Fry for a 30 seconds until golden brown and then grind into a fine powder using a spice grinder.
Heat rest of the oil and add the mustard seeds.
Once the mustard seeds splutter, add the curry leaves and coconut and fry for 30 seconds.
Add the chickpeas, salt and the ground spice powder and fry for a few seconds
Serve hot or at room temperature

Servings: 4

Nutrition Facts Source: http://www.nutritiondata.com/

Disclaimer: Nutrition Facts are approximate

Cabbage Vadai - Cabbage and Black Gram Donut

2008-01-25T15:02:00.000-05:00

Vadai is a quintessential part of any South Indian celebration - be it a festival, a wedding or a birthday party. No feast is complete without Vadai. My mother-in-law makes delicious Vadais. They are crisp but not dry and they are soft but not oily. She keeps telling me ‘It is all in the batter. If you can grind the batter with almost no water then your Vadai will come out great’. Even though my Vadai is still not as great as my mother-in-law’s, I can safely say that I have learnt the trick. One can only hope that when I have her experience, it will be as delicious.

Ingredients

Urid Dal/Black Gram – 1 Cup
Cabbage – 3/4th Cup Shredded
Green Chilies – 3 or 4
Ginger – ½ inch piece
Whole black Pepper – 1 Tbsp
Cilantro – ½ Cup finely chopped
Salt – To Taste
Canola Oil – To fry
Curry Leaves - 10 or 12 (Optional)

Directions

Soak Urid Dal in water for 3 to 4 hours.
Grind the dal, chilies, ginger and salt with very little water into a thick batter. (Even if you turn the blender upside down the batter should not pour).
Add the whole black pepper, cabbage and cilantro to the batter and mix well.
Heat oil in a deep frying pan.
Take a thick plastic paper the size of a sandwich bag and apply some oil on the top.
Take a tablespoon of batter and pat it on the plastic to make a small circle.
Make a hole in the middle. Remove from plastic sheet and deep fry.
Serve hot with coriander chutney or sambar.

Servings: 5 (Makes 10 vadais)

Nutrition Facts Source: http://www.nutritiondata.com/

Disclaimer: Nutrition Facts are approximate

Carrot and Yam Soup

2008-01-22T16:08:00.000-05:00

Most of us know that yam is very good for health. But finding a healthful vegetarian yam recipe without calorie laden stuffing is very difficult. One day when I was browsing through a cookbook, I came across a soup recipe made with carrots and potato. I wondered how the soup would taste if I replace the potato with Yam. So I tried making it at home. The sweetness of the yam went very well with the sweetness of the carrots and together with the flavor of coriander it was a recipe to keep.

Ingredients

Yam – 2 Cups cut into large cubes
Carrots – 2 Cups cut into large cubes
Onion – 1 Medium finely chopped
Garlic – 1 clove finely minced
Coriander Powder – 1 Tsp
Chili Powder – ¼ Tsp
Salt – To taste
Black Pepper – To Taste
Cilantro – ½ Tsp finely chopped
Olive Oil – 1 Tsp
Water - 2 Cups

Directions

Heat the oil in a large sauce pan and then sauté the garlic and onions.
Once translucent, add the yam and carrots and let it sweat for 2 minutes.
Add water and salt and let the water come to a boil. Then simmer for 5 minutes.
Cool and then blend into a smooth soup in a blender.
Return soup to the saucepan add the coriander powder, chili powder and black pepper and simmer for another 5 minutes.
Garnish with chopped cilantro and croutons.
Serve Hot.

Servings: 4

Nutrition Facts Source: http://www.nutritiondata.com/

Disclaimer: Nutrition Facts are approximate

Vegetable Corn Soup

2008-01-17T11:13:00.000-05:00

You will love this soup, if you have a bland palette. The only spice that goes into this soup is freshly ground black pepper. This hearty soup makes a great meal on a cold winter’s night and the best part – it can be prepared from start to finish in less than 20 minutes.

Ingredients

Frozen corn – 1 Cup
Beans - ½ Cup finely chopped
Carrots - ½ Cup finely chopped
Cauliflower - ½ Cup cut into small florets
Onions - 1 Medium finely chopped
Tomato - 1 Plum finely chopped
Salt - To taste
Pepper - To taste
Olive oil – ½ tsp
Water - 2 Cups

Directions

Cook the frozen corn with little water in the microwave for 10 minutes .
Grind into a smooth paste and keep aside.
Heat the oil in a deep sauce pan and sauté the onions.
Once translucent, add the remaining vegetables and cook covered for a few minutes..
Add the 2 cups of water and salt and bring to a boil and then simmer for 10 minutes.
Add the corn paste and simmer for 2 minutes .
Add pepper to taste and serve hot with croutons

Servings: 4

Nutrition Facts Source : www.nutritiondata.com

Disclaimer : Nutrition Facts are approximate

Chana Masala - Chickpeas in gravy

2008-01-14T14:52:00.001-05:00

Chana Masala is perhaps one of the best known Indian curries and it is available in all the Indian restaurants in one form or the other. It is a very versatile side dish and it goes great with rotis, rice or puris (fried roti) . It is also used to make spicy and tangy chat specialties like Samosa chat.

Ingredients

Chickpeas – 2 Cans washed and drained
Potato – 1 Large boiled and mashed
Ginger – 1 Tsp minced
Garlic – 1 Tsp minced
Onions – 2 Medium size diced
Tomato – 3 Plum finely chopped
Green Chilies – 3
Cumin Seeds – 1 Tsp
Turmeric Powder – ½ Tsp
Chana Masala Powder – 1 ½ Tsp
Chili Powder = ½ Tsp
Cardamom – 3 Pods
Cinnamon Stick – 1 cm
Cloves – 3
Cilantro – ¼ Cup finely chopped
Salt – To taste
Olive Oil – 2 tsp
Water – 2 Cups

Directions

Heat 1 Tsp of olive oil in a large sauce pan.
Add the onions, green chilies, ginger and garlic and sauté until the onions are translucent.
Add the cardamom, cinnamon stick and cloves and fry for 30 seconds.
Let cool for a few minutes and grind into a smooth paste.
Heat the remaining olive oil in the same pan and add cumin seeds.
Once the cumin splutters add the onion paste and sauté for a few minutes.
Add turmeric powder, Chana Masala powder and chili powder and fry for a few minutes until the oil separates.
Add the finely chopped tomatoes and cook until the tomato becomes soft.
Add the chickpeas, mashed potato, salt and water and simmer for 10 – 15 minutes.
Garnish with cilantro leaves and serve hot with rotis.

Servings : 4

Nutrition Facts Source : www.nutritiondata.com

Disclaimer: Nutrition Facts are approximate

Samosa - Fried Pastry with Potato Filling

2008-01-09T15:53:00.000-05:00

I recently had a party at home and I was going over the menu with my mother-in-law (She is here to help us with our little one - eight months old and quite mobile on all fours, I must add). This was the first big party I was hosting after the baby and I was nervous about cooking for 30-40 people. For the main course I decided to make Paneer Masala, Coconut Curry Vegetable and Chana Masala served with Roti and mixed vegetable raita. I also decided to make cauliflower rice and yogurt rice. But I was agonizing over what to serve for starters. I didn’t want to serve Vegetable Puffs as I had done so when I hosted our previous party. Luckily my mother in law’s friend had just recently sent her the recipe for Samosa which seemed to be quite fool proof. So we went ahead and made them. I have to admit; it was a little bit tedious to make the dough and fold the Samosas but once done it tasted deliciously divine. So without further adieu, I present the recipe for Samosa.

Ingredients

For the Shell
All Purpose Flour – 2 Cups
Canola Oil or any Vegetable Oil – ¼ Cup
Baking Soda – 1 pinch
Ground Thyme or Ajwain – 1 tsp
Salt – To taste

For the Stuffing
Potato – 2 Large
Peas – ½ Cup
Cumin Seeds – 1 Tsp
Coriander Powder – 2 Tsp
Chili Powder – 1 Tsp
Curry Powder or Garam Masala Powder – ½ Tsp
Turmeric Powder – ½ Tsp
Salt – To taste

Canola Oil for frying

Directions

Mix the flour with salt, baking soda and ground thyme.
Add the oil and make it crumbly.
Then add little water (total of 3/4th cup) slowly and make the dough stiff but pliable. (This takes some time as it is tough to knead all purpose flour).
Once done, cover with plastic wrap and refrigerate for a couple of hours. This helps the dough absorb the oil better and so the shell tends to stay crisp longer.
Boil, peel and mash potatoes.
Cook the peas and keep aside.
Heat oil in a large pan and fry the cumin seeds for a couple of minutes.
Add the coriander powder, chili powder, curry powder and turmeric powder and fry for 30 seconds.
Then add the mashed potatoes and peas and mix well.
Add salt and mix well.
Try not to add water, onions or other spices to this stuffing as it stays fresh longer this way when you freeze the samosas for later use.
When ready to assemble, take the dough out of the refrigerator and microwave for 30 seconds on high. It does not have to be warm, just pliable.
Make ping pong size balls and roll it out into a small circle.
Cut the circle in half and make a cone with the straight edge on the top.
Mix a little bit of all purpose flour in water to use as a sealant.
Seal the bottom corner and the side edges leaving just the top portion open.
Stuff with potato stuffing and seal the top edge.
Make all the samosas before heating the oil.
Heat the oil but reduce the flame once its hot.
Fry the samosas and serve hot with some ketchup.

Servings: 10 (makes around 20 small Samosas)

Nutrition Facts Source: www.nutritiondata.com

Disclaimer: Nutrition Facts are approximate

Paneer Masala - Cottage Cheese in Gravy

2008-01-04T15:36:00.000-05:00

This recipe is close to my heart because this was my first paneer recipe. When I feel like having something rich and creamy, I usually prepare this dish. It goes great with both chappati and rice. I usually buy the frozen fried paneer from Indian grocery stores but you can also make the paneer at home and cut it into cubes and saute it in ghee(clarified butter) until lightly brown on all sides.

Ingredients

Fried Paneer - 1 Packet thawed
Green Bell Pepper - 1 large chopped into big pieces
Red Bell Pepper - 1 large chopped into big pieces
Onion - 1 large and 1 medium chopped into big pieces
Tomato - 3 Plum finely chopped
Plain Yogurt - 1 Cup
Ginger - 1 inch piece finely chopped
Cardamom - 2 pods
Green Chili - 3
Ghee (Clarified Butter) - 2 Tbsp
Heavy Whipping Cream - 3 Tbsp
Salt - To taste

Directions

Heat 1 Tbsp Ghee in a large pan and add green chilies, ginger and one large onion.
Once the onions are translucent add the chopped tomatoes and cook till it becomes tender.
Add the yogurt and simmer for a couple of minutes.
Cool and grind into a smooth gravy along with cardamom.
Heat the remaining Ghee and saute the remaining onions, red bell pepper and green bell pepper until cooked.
Add the gravy, turmeric powder, curry powder, salt and paneer and simmer for 10 minutes.
Add the heavy whipping cream and mix well.
Serve hot with chapati or rice.

Servings : 6

Nutrition Information Source: www.nutritiondata.com

Disclaimer: Nutrition Facts are approximate

Vegetable Puffs

2008-01-02T11:16:00.000-05:00

I served these semi-homemade puffs as an appetizer during our holiday party and our guests couldn't believe that I made them at home. The puffs came out really crisp and flaky. I prepared the filling the day before and on the day of the party I stuffed the store-bought puff pastry sheets and popped it into the oven just before the guests arrived. This is indeed a fool-proof recipe.

Ingredients

Puff Pastry Sheet – 1 Sheet thawed and cut into 6 pieces
Potato – 2 large
Sweet Peas – ½ Cup
Coriander Powder – ½ Tsp
Chili Powder – ½ Tsp
Curry Powder – ½ Tsp
Fennel Seeds – 2 Tbsp
Cumin Seeds – ½ Tsp
Turmeric Powder – ½ Tsp
Cilantro – ¼ cup chopped
Salt – To taste
Oil – 1 Tsp

Directions

Boil, peel and cut the potato into small pieces.
Boil the sweet peas and keep aside.
Heat oil in a pan and add the cumin seeds and let it splutter.
Add the fennel seeds and fry for a minute until you get the aroma of the fennel seeds.
Add the chili powder, curry powder and coriander powder and fry for a minute.
Add the boiled potato and peas and then add turmeric powder and salt.
Cook for 2 to 3 minutes and then add cilantro.
Cut the thawed puff pastry sheet into 6 pieces.
Place a tablespoon of potato filling in the middle and fold the sheet diagonally.
Use little bit of water or milk to seal the edges.
Place the puffs on a baking sheet and bake in the oven as per the instructions on the puff pastry sheet box.
Serve with tomato ketchup and spicy coriander chutney

Servings : 6

Nutrition Facts Source: http://www.nutritiondata.com/

Disclaimer: Nutrition Facts are approximate

Peanut and Coconut Curry Vegetables

2008-01-01T16:48:00.000-05:00

If you like Thai cuisine, you will love this recipe. The crisp sugar snap peas and broccoli in a rich and mildly sweet peanut and coconut sauce is sure to please even the blandest palate amongst your family and friends. And the best part - it will be ready in no time at all.

Ingredients:

Brocolli - 1 Cup cut into big florets
Sugar Snap Peas - 1 Cup de-ribbed and washed
Carrots - 1 Cup Sliced
Red Bell Pepper - 1 Cup diced
Onions - 1 Cup chopped into large pieces
Coconut Milk - 1 Can
Peanut Butter - 1/4 Cup - Natural - Unsweetened
Brown Sugar - 2 Tsp
Chili Powder - 1 Tsp
Soy Sauce - 2 Tbsp
Curry Powder - 1.5 Tsp
Turmeric Powder - 1 Tsp
Olive Oil - 1 Tsp
Salt - To Taste

Directions

Heat olive oil in a pan and then saute the onions
Once the onions are translucent add the carrots and cook until tender
Then add the red bell pepper and cook for a couple of minutes
Finally add the broccoli and sugar snap peas and cook until tender crisp.
Meanwhile blend together the coconut milk, peanut butter, brown sugar, soy sauce, chili powder, curry powder, turmeric powder and salt.
Add this mixture to the vegetables and simmer until the sauce thickens and gets a mild glaze (about 5 to 6 minutes).
Serve hot with some rice

Servings : 10

Nutrition Facts Source : www.nutritiondata.com

Disclaimer : Nutritrion Facts are approximate

Paneer Tikka - Grilled Cottage Cheese

2007-12-27T11:06:00.000-05:00

Yum. There is nothing else I can say about the taste of this spicy grilled cottage cheese skewers. I feel nostalgic when I make these skewers as it reminds me of the carefree days of college. This dish was introduced to me by one of my college buddies. There was this open air restaurant called Tandoor which served amazing oven roasted vegetarian delights right in front of the tandoor oven. It was just divine.

Ingredients

Paneer or Cottage Cheese Blocks– 100g
Onion – 1 Small
Green Bell Pepper – 1 Medium
Red Bell Pepper – 1 Medium
Tomato – 1 Plum
Yogurt – 1 Cup
Coriander Powder 1 tsp
Cumin seed powder – ½ Tsp
Garam Masala Powder or Curry Powder – ½ Tsp
Red Chili Powder – 1.5 Tsp
Ginger Garlic Paste – 1 Tsp
Lemon Juice – 2 Tsp

Directions

Cut the paneer into 1 inch cubes.
Cut the peppers and onions into 1 inch square pieces.
De-seed the tomato and cut into 1 inch square pieces.
Mix the yogurt, coriander powder, cumin powder, curry powder and ginger-garlic paste.
Marinate the paneer in this yogurt mixture for at least 30 minutes.
Soak wooden skewers in water for 30 minutes so that they don’t catch fire on the grill.
Now assemble the marinated paneer, peppers, onion and tomato on the skewers.
Coat the grill with some cooking spray and grill until browned.
Squeeze some lemon juice.
Serve hot with spicy coriander chutney
If you don’t have a grill, you can also bake the skewers in a 250 degree oven for 10-15 minutes until the paneer is nice and brown and the veggies are slightly charred

Serving Size : 4

Nutrition Facts Source: www.nutritiondata.com

Disclaimer: Nutrition Facts are approximate

Methi Paratha - Fenugreek Wraps

2007-12-20T16:37:00.001-05:00

Methi or fenugreek is widely used in India. It is a mildly bitter but aromatic leaf and is available either fresh or frozen in Indian grocery stores. For this recipe I usually use the frozen kind because it is easier but you can use the fresh ones too.

Ingredients

Whole wheat flour – 2.5 Cups
Methi Leaves – Fenugreek Leaves– 1 Cup thawed (around 130 grams)
Plain Yogurt – 1 Cup
Cumin Seeds – 2 Tbsp
Turmeric Powder – 1 Tsp
Salt – To taste
Curry Powder – 1 Tsp
Chili Powder – ½ Tsp
Olive oil – 1 Tsp

Directions

Mix the yogurt, turmeric powder, chili powder, curry powder and salt in a bowl.
Mix in the methi leaves and let it rest for at least 10 minutes to allow the yogurt to remove the bitterness from the methi.
Now add the whole wheat flour and make a dough that is pliable.
Let the dough rest for 30 minutes.
Make small ping pong sized balls and roll them out into 6 inch diameter parathas.
Spray some cooking spray on a hot griddle and cook one side. Flip over and cook the other side.
Serve hot with yogurt or raita.

Nutrition Facts Source: www.nutritiondata.com

Disclaimer: Nutrition Facts are approximate

Eggplant Curry

2007-12-19T13:34:00.000-05:00

The inspiration for this recipe comes from a North Indian delicacy called Baingan (Eggplant) Bartha. It is a curry made from fire roasted eggplant and it is really delicious. But those who know me can vouch that I do not have the patience for that recipe. So I improvised. To get the smoky flavor of fire roasted eggplant, I use a dash of chipotle pepper sauce.

Ingredients

Eggplant – 2 Large
Tomato – 2 Large diced
Onions – 1 Large diced
Ginger – 1 Tsp grated
Garlic – 2 cloves minced
Cilantro – ¼ Cup chopped
Cumin Seeds – 1 Tsp
Turmeric Powder – ½ Tsp
Coriander Powder – 1 Tsp
Chili Powder – ½ Tsp
Curry Powder – ½ Tsp
Chipotle Pepper Sauce – ½ Tsp
Salt – To taste
Olive Oil – 2 tsp

Directions

Coat the eggplants with ½ tsp of oil and place on a microwave safe plate and nuke it for 10-12 minutes on high. You will know it is done when the skin of the eggplant is wrinkly and some juice oozes out.
Cool and peel the eggplant and mash well.
Heat the remaining oil in a sauce pan and add cumin seeds and fry for a minute.
Then add ginger, garlic and onions and sauté until onion is translucent.
Add the tomato and cook until soft.
Add turmeric powder, coriander powder, curry powder and chili powder and fry for a minute.
Add the mashed eggplant, chopped cilantro, salt and water and simmer for 10 minutes.
Add chipotle pepper sauce and simmer for few more minutes. If you don’t like the smoky flavor then you can skip this. My daughter doesn’t like it. So I remove some for her before adding the pepper sauce.
Serve hot with rotis.

Nutrition Facts Source: www.nutritiondata.com

Disclaimer: Nutrition Facts are approximate

Spinach and Mung Beans Dal

2007-12-18T14:57:00.000-05:00

As a child I used to hate spinach (not a big surprise). But as I grew up I acquired a taste for spinach and it is now one of my favorite vegetables. We have spinach almost everyday at home either cooked or raw. This is one of my all time favorite spinach recipes. It is really a 10 minute recipe.

Ingredients

Fresh Spinach – 2 bags cleaned and chopped
Tomato – 2 medium size chopped into big pieces
Moong Dal – Split Green Gram – 2 cups
Cumin Seeds – 2 Tbsp
Turmeric Powder – 1 Tsp
Salt – To taste
Asafoetida – 1 pinch
Red Chilies – 4 or 5
Olive oil – 1 Tsp

Directions

Cook moong dal in 4 cups of water until very soft.
Cook spinach and tomato until tomato has cooked and spinach has wilted.
Mix the dal, spinach and tomato and add turmeric powder.
Add salt and asafoetida.
Seperately heat the oil and fry cumin seeds and red chilies for a couple of minutes.
Add to the spinach and dal mixture and simmer for 5 to 10 minutes.
Serve hot with rice or rotis

Servings : 8

Nutrition Facts Source: www.nutritiondata.com

Disclaimer: Nutrition Facts are approximate

Cauliflower Rice

2007-12-11T16:11:00.000-05:00

I prepared this for my daughter’s birthday party and it was huge hit. I used freshly ground spices but you can also use store bought spices and it will be equally delicious. You can even make the cauliflower mix the day before the party and on the day of the party mix it with some freshly cooked rice.

Ingredients

Cauliflower – 1 large broken into small florets
Long grain rice – 1 Cup
Onion – 1 medium finely chopped
Red Chilies – 2 or 3
Cumin Seeds – 1 Tbsp
Coriander Seeds – 1 Tbsp
Chana Dal/Bengal Gram – 1 Tbsp
Urad Dal/Black Gram – 1 Tbsp
Lemon Juice – 2 Tbsp
Turmeric Powder – 1 Tsp
Ginger/Garlic Paste – 1 Tsp
Salt – to taste
Olive Oil – 2 Tbsp

Garnish(Optional):
Cashews – 4 Tbsp chopped
Cilantro – 2 Tbsp finely chopped

Directions

Heat ½ Tsp of oil in a skillet and fry Cumin seeds, coriander seeds, red chilies, chana dal and urad dal until toasted and then grind into a fine powder and keep aside.
Cook the rice with 2 cups of water and spread on a platter to cool.
Heat the remaining oil and sauté some ginger/garlic paste and the onions until translucent.
Add cauliflower, salt and turmeric powder and cook until cauliflower is well cooked.
Add the spices and fry for a couple of minutes and then add the lemon juice.
Mix well with the rice and garnish with tasted cashews and cilantro.
Serve hot with some crispy chips.

Nutrition Facts Source: www.nutritiondata.com

Disclaimer: Nutrition Facts are approximate and calculated without garnish

Avial - Mixed vegetables in coconut gravy

2007-12-05T15:17:00.000-05:00

This dish is famous in the South Indian state of kerala and coconut is widely used in their cuisine. Avial is a mixed vegetable dish in mildly spicy coconut sauce made with lots of fresh vegetables. Unlike other Indian recipes with a whole list of spices, avial requires just cumin and green chilies and is a one pot dish that is a snap to prepare.

Ingredients

Raw Banana – 1 cup diced
White Pumpkin – 1 cup diced
Potato – 1 cup diced
Carrots – 1 cup diced
Beans – ½ cup diced
Yam – ½ cup diced
Grated Coconut – 1 cup
Green Chilies – 5 or 6
Cumin Seeds – 1 Tbsp
Turmeric Powder – 1 Tsp
Plain Yogurt – 2 cups
Salt – to taste
Coconut oil – 2 Tbsp
Curry leaves – 5 or 6 to garnish

Directions

Cook all the vegetables with some water, salt and turmeric powder.
Grind coconut, cumin seeds and green chilies into a smooth paste.
Add the paste to the cooked vegetables and let it simmer for 5 minutes until the flavor gets absorbed by the vegetables.
Remove from heat and let it cool for few minutes.
Add the yogurt and mix well.
Add the coconut oil and mix well.
Garnish with curry leaves and serve with some rice.

Servings : 10

Nutrition Facts Source: www.nutritiondata.com

Disclaimer: Nutrition Facts are approximate

Adai - Lentil Pancakes

2007-12-03T15:58:00.000-05:00

If you have a toddler at home, you know how messy meal time can get. So I am always in the lookout for healthful and nutritious things that are mess free. Adai is one of them.
It is a pancake made with rice and lentils and I add different vegetable purees to make colorful adais for my daughter. It is one of the few things that she likes and I don't have to prod her to ‘take another big bite’

Ingredients

Raw Rice – 1 Cup
Chana Dal/Bengal Gram - 1/2 Cup
Toor Dar/Yellow lentils - 1/2 Cup
Urid Dal/Black Gram - 1 Tbsp
Red Chilies – 2 or 3
Asafoetida – 1 pinch
Salt – to taste
Curry leaves – ¼ cup chopped
Onions – 1 cup finely chopped
Cooking Spray

Directions

Soak rice and lentils in water for 2 hours.
Coarsely grind into a batter with salt, asafoetida and red chilies.
Add the curry leaves and onions to the batter.
Spray hot griddle with some cooking spray and spread batter like a pancake.
Allow to cook for a couple of minutes.
Flip the pancake and cook the other side for couple of minutes.
Serve hot with curry leaves pickle or tomato pickle or jaggery.
For kids, you can puree fresh veggies and add to the batter and make the pancakes. I use beetroot puree for red adai, spinach puree for green adai and carrot puree for orange adai. You can skip the onions if your kids don’t like them.

Servings: 4

Nutrition Facts Source: http://www.nutritiondata.com/

Disclaimer: Nutrition Facts are approximate