Category Archives: vegetarian

vegetarian

Egg and Cheese Quesidilla

Egg and Cheese Quesidilla

Breakfast Quesiddilla

 

 

 

 

 

 

 

Ingredients

  • 2              medium onions
  • 2              medium tomatoes
  • 1              red bell pepper
  • 1              green bell pepper
  • 1              hot pepper(or to taste)
  • 1              bunch cilantro
  • 9              eggs
  • 1              tsp salt
  • 3              tbsp butter
  • 6              tortillias
  • 1              cup shredded cheddar cheese
  • 1/4          cup vegetable oil

Instructions

  1. Finely chop onions, tomatoes, peppers and cilantro and mix well.
  2. In a bowl break 3 eggs, 3 tbsp water and 1/2 tsp salt.  Beat well.
  3. Add 1/4 cup salsa(chopped vegie) and mix.
  4. Heat a 9″ skillet over medium heat.  Melt 1 tbsp butter and pour the egg mixture into the skillet.
  5. Cover and let it cook 5 mins.  Flip the omellet over and cook for 3 minutes or until omellet is cooked.
  6. Heat another skillet over medium heat.  Cook the toritilla on one side, turn it over.
  7. Cut the omellet in half, put half an omellet on the tortilla, sprinkle 2 tbsp cheese, fold the tortilla in half, brush it with oil and turn it over.  Brush the other side with oil and cook till both the sides are  golden brown.
  8. Make 2 more omellets and that will give you 6 quesidillias.
  9. Serve with masala potates and left over salsa.

Half an omelet on a tortilla                Tortilla folded over
IMG_2994

 

Masala Potatoes

IMG_3055

Ingredients

  • 6              medium potatoes, peeled and cubed into 3/4″
  • 1/2           tsp crushed garlic
  • 1/2           tsp crushed hot pepper
  • 1/2           tsp salt
  • 1/2           tsp turmeric powder
  • 1              tsp corinder and cumin powder
  • 1              tbsp chopped cilantro
  • 2              tbsp oil

Instructions

  1. Preheat the oven to 400 degrees.
  2. Mix everything together and spread it on a baking sheet.
  3. Cook for about 1/2 hour or till the potatoes are cooked and crispy.

Note:

  • Serve it as hash brown for breakfast.
  • Serve it as a side with Entree
  • Serve it with Mani as a meal

Egg and potato Rolls

IMG_2507IMG_6434

Makes 6

Ingredients

  • 2                 cups finely chopped potatoes or frozen hashbrowns
  • 2                 tbsp vegetable oil
  • 2                 tbsp green chutney
  • 1                 tsp salt
  • 9                 eggs
  • 3                 tbsp finely chopped onions
  • 1                 tbsp finely chopped cilantro
  • 1/4              cup cold water
  • 2                 tbsp butter
  • 6                 10 inch wheat tortillias
  • 1                  tbsp vegetable oil

Instructions

  1. Preheat the oven to 350 degrees F
  2. Grease a baking tray.
  3. Add 2 tbsp oil, 1 tbsp green chutney and 1/2 tsp salt to the potatoes and bake for 15 minutes or till the potatoes are cooked and light brown.
  4. In a bowl break the eggs, add 1/2 tsp salt, 1 tbsp green chutney, onions cilantro, and water and mix well.
  5. Heat a 9″ frypan, melt 1 tsp butter and make an omelette withe about 3/4 cup of egg mixture,
  6. While the omelette is cooking on a hot griddle cook the tortillia on one side for 1 min, brush it with oil turn it around and cook for another 1 min.
  7. Put the omelette in the centre of the tortillia, add 1/3 cup potatoes.  Bring the 2 sides 1″ in towards the centre and roll it up.
  8. Serve it hot with a green chutney.  This is a perfect breakfast to go.

IMG_2506

Mulligatawny Soup

Mulligatawny is a a traditional curry soup with origins in India.   It is satisfying, comforting and delicious milding spiced and creamy,  perfect for a cold day, serve with a dollop of sour cream

This soup is popular in South India

]Mulligatawny Soup 

Ingredients

  • 2              level tbsp coriander seeds
  • 1              level tbsp cumin seeds
  • 1              level tbsp aniseed seed
  • 1/4           level tsp fenugreek seeds
  • 1              1″ cinnamon sticks
  • 2              tbsp canola oil
  • 2              medium onions, peeled and chopped
  • 2              carrots, peeled and roughly chopped
  • 2              tbsp green masala
  • 5              oz masoor daal, washed
  • 3              large tomatoes, roughly chopped
  • 1              lt water(4 cups)
  • 1              can coconut milk
  • 3              tbsp cooked rice
  •                 lemon juice to taste
  • 1              tsp salt

Instructions

  1. Dry roast the corriander seeds, cumin seeds, aniseeds, fenugreek seeds and cinnamon stickes in the microwave for 2 minutes, till they release the aroma. Stir after a minute.
  2. Grind into a powder in a small grinder or with a mortar and pestle.
  3. Heat the oil in a pan, add the onions, carrots, green masala, and fry 2 minutes.
  4. Add the dal, tomatoes, ground roasted spices, turmeric powder and the water.
  5. Cover and cook for 15 minutes or until the vegetables are tender.
  6. Pour into a blender or food processor and blend.
  7. Add the coconut milk, cooked rice, lemon juice, and salt to the soup
  8. Serve hot with a toast or cracker.

IMG_3008 (1)

Variation You can add chicken pieces to the soup before you serve. Add chicken stock instead of water.

Kashmiri Dum Aloo

Indian Kashmiri Dum Aloo is a mildly spiced potato curry, tomato based,cooked with spices and yoghurt.

It is not as spicy as it looks.  The curry has the Indian spices, yoghurt  and gorgeous lush red colour from tomato paste.

 In Indian homes, a curry is for dinner, no matter how hot the tempreture.

According to the elders, spices in a curry help fight stress, calm you down, and make you feel good even on a hot summer day.  Some spices are cooling and are preferred on summer days.

Cooling spices are:  cumin seeds, coriander seeds, fennel seeds, green cardamom.  So in summer we have cardamom tea, yoghurt based curries li ke dum aloo, or cumin(jeera) lassi or fennel ice cream.

Warming spices are:  Cinnamon, black cardamom, mustard seeds, cloves, star anise, bay leaves, curry leaves, mace etc.

IMG_5614.jpg 

Ingredients

  • 10-12           small potatoes peeled and cut in half
  • 1                    cup yoghurt (if using Greek yoghurt add 1/4 cup water)
  • 3-4                tbsp cilantro(to garnish)
  • 1/4                cup tomato paste
  • 1-2                white onion(about 1 cup finely chopped)
  • 1                    tsp chopped garlic
  • 1                    tsp chopped ginger
  • 4                    tbsp vegetable oil
  • 1/2                tsp salt
  • 1                    tsp mild paprika or
  • 1/4                tsp cayenne
  • 1/3                cup cashews(10-12 soaked in mild and blended)
  • 1/4                cup milk

Spice Blend

  • 1                    tsp fennel seeds
  • 1                    tsp cumin seeds
  • 1/2                tsp cardamon seeds
  • 4-5                black pepper

Instructions

  1. Wash the potatoes.  Peel off skin and cut then in half.  Prick each potato with fork 2-3 times (this makes potatoes tender faster when frying and also help absorb flavour in the curry later)
  2. Heat a large saucepan.  Add all the spices except chili powder and roast for 30 seconds or until fragrant.  Remove in a mortar and pestle or a spice grinder and grind to a powder.
  3. Soak cashew in milk and set it aside.
  4. Heat 3 tbsp oil in a heavy bottom large saucepan.  Add potatoes and cook until crispy almost brown from all sides,
  5. Remove potatoes on a plate lined with paper towel.  Test if done – pierce a knife through one potato, the knife  should slide in smoothly.
  6. Add onions, garlic and ginger and saute until onions are soft.
  7. While onions cook, grind cashew to a paste with soaking milk.  In onion, mixture add ground toasted spices and cook for 1 minute.  Add Cashew paste and cook for 3-4 minutes until oil separates.
  8. Reduce heat to low, add yoghurt and mix well.  Increase the heat and continue cooking for another 5 minutes or until oil separates.
  9. Add the potatoes with 1/2 cup of water, mix well and cook for 5 minutes.
  10. Remove from the heat, garnish with cilantro and serve with naan and/or rice.

Roasted Curry Cauliflower Dip

Roasting the cauliflower brings out a depth of flavour in the gorgeous dip.  Serve this hint of curry spread with pappadum, crudites or crackers.

Roasted Curry Cauliflower Dip

 

 

 

 

 

Makes 3 cups

Ingredients

  • 3/4            cup Balkan-style plain yoghurt(Greek yoghurt)
  • 1/4            cup extra-virgin olive oil
  • 1                tsp curry powder
  • 1/2            tsp salt, ground cumin and ground coriander
  • 1/4            tsp ground ginger and pepper
  • 1                head cauliflower(about 2 lbs)
  • 1                large onion cut into eighths
  • 6                clove garlic
  • 1                tbsp lemon juice
  • 3                tbsp chopped fresh cilantro

Instructions

  1. In a large bowl, stir together 1/3 cup if the yoghurt, oil, curry powder, salt, cumin, coriander, ginger and pepper.
  2. Cut cauliflower into florets;  add  yoghurt mixture along with onions and garlic, tossing to coat.
  3. Spread on large greased baking tray; roast in 425 degree F(220) oven, stirring once, until tender and browned, about 40 minutes.  Let cool.
  4. In food processor, puree together cauliflower mixture, remaining yoghurt and lemon juice until fairly smooth with a few chunks.
  5. Stir  in cilantro.

Vegetarian Thali

Thali is a metal dish used to serve foods.  The idea behind Thali is to offer all the 6 different flavours of sweet, salt, bitter, sour, astringent and spicy on one single plate.  According to the Indian customs, a proper meal should be a perfect balance of all these 6 flavours.  A fruit is often served at the end of the meal.

Dishes served in a Thali vary from region to region in South Asia and are usually served in small bowls, called katori.  These katoris are placed along the borders of the round trays – the actual thali.  Typical dishes include rice, daal, vegetables, roti, papad, and a sweet dish to top it off.  Rice or Roti is a usual main dish which occupies the central portion of the Thali, while the side dishes like vegetable curries and other delicacies are lined circularly along the round Thali.

  • Dokra
  • Daal
  • Kheer
  • Mixed Vegie Curry
  • Bhindi(Okra) Masala Brown Rice
  • Carrot Pickle
  • Far Far

 

 

 

Serves 4

 

Rice 2

Daal

Gujarati food is very tasty and it has a lot of different spices.  It is sweet from sugar, hot from chili, bitter from fenugreek seeds, sour from lemon juice and nutty from peanuts.  I got this recipe from my mother who got it from our Gujarati neighbor in Uganda.

Ingredients

  • 1            cup toor daal
  • 1/4         cup raw peanuts
  • 1            med tomato chopped.
  • 1            tsp dhana jeera
  • 1/4         tsp haldi (tumeric powder)
  • 1            tsp garlic paste
  • 1            tsp ginger paste
  • 1/2         tsp green chilli paste
  • 1/2         tsp salt
  • 1            tbsp sugar (optional)
  • 2            tbsp oil
  • 1/4         tsp jeera(cumin) seeds
  • 1/4         tsp rye (mustard seeds)
  • 1/4         tsp methi (fenugreek seeds)
  • 5            curry leaves
  •               juice of 1 lemon
  • 1            tbsp chopped cilantro

Instructions

  1. Rinse daal in cold water and soak it in 6 cups of water  for 5 hours or overnight. ( Daal will cook faster if it has been soaked).
  2. Boil the daal in 2 cups of water, when the daal starts to boil remove it from the heat, drain it and rinse it in cold water(this will remove the gas from the daal).
  3. Boil it in 4 cups of water, add the chopped tomato, dhana jeera, haldi and  green masala.  Boil it for about half an hour, the daal will be soft.  With a whisk mash the daal.
  4. Add salt, lemon juice, sugar and peanuts.
  5. Heat oil in a frying pan, add the rye, methi, jeera and curry leaves.  When the rye starts to pop, add this to the daal mix and boil for 15.
  6. Sprinkle the daal with cilantro before  serving.
  7. Serve the daal with rice, chapatti and  vegetable curry.

Thumb IMG 4742 1024Thumb IMG 4743 1024

 

Brussel Sprouts, green beans and Edamam Beans

Brussel Sprouts, green beans

and Edamame Beans

Serves 6 Ingredients

  • 8               oz Brussel Sprouts
  • 8               oz Frozen Green Beans
  • 8               oz Frozen Edamame Beans
  • 2               tbsp vegetable oil
  • 5               curry leaves
  • 1/4           tsp mustard seeds
  • 1/4           tsp fenugreek seed
  • 1/4           tsp cumin seeds
  • 1/2           tsp (dhana Jeera Powder) corriandar and cumin powder
  • 1/4           tsp turmeric powder
  • 1/2           tsp freshly crushed garlic
  • 1/2           tsp freshly crushed ginger
  • 1/2           tsp freshly crushed jalepeno(or to taste)
  • 1/2           tsp red chilli powder(optional)
  • 1               tsp salt
  • 1               tbsp finely chopped cilantro

Instructions

  1. Cut the Brussel sprouts in half and rinse it in cold water.
  2. In a medium saucepan heat the oil, add the curry leaves, mustard seeds, fenugreek seed, and cumin seeds.
  3. When the mustard seeds start to pop add the Brussel sprouts, green Beans and edamame Beans.
  4. Add the chana jeers(coriander and cumin powder), turmeric powder, garlic, ginger, jalepeno, red chilli powder, salt and cook stirring for a minute.
  5. Add 1/4 cup water, cover the saucepan and cook on medium heat for 15 minutes stirring a couple of times.  The vegetables should be cooked.
  6. Sprinkle cilantro on it before serving.
  7. Serve with naan or chapattis.

You can use different vegetables for this, e.g. peas, potatoes, egg plant and spinach.

The frozen vegetables can be bought in an indian grocery store or some Super Markets and Chinese groceries.

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Bharazi nu Shak(Pigeon Peas)

You can either use dried bharazi that you soak in water for 5 hours or overnight and boil it, or you can use frozen bharazi or canned bharazi.  You can buy the bharazi at an Indian grocery store or Iranian grocery store.

Ingredients

  • 2            medium onion
  • 1              medium tomato
  • 1/4          cup vegetable oil
  • 1              tsp dhana jeera(coriander & cumin powder)
  • 1/4          tsp haldi(turmeric powder)
  • 1              tsp garlic paste
  • 1              tsp ginger paste
  • 1/2          tsp jalapino paste(or to taste)
  • 1              tsp tomato paste
  • 2              cups boiled bharazi(pigeon peas)
  • 2              cups water
  • 1              tsp salt
  • 1              tbsp chopped cilantro

Instructions

  1. Peel and slice the onions and chop the tomatoes.
  2. Heat the oil, add cumin and the onions and fry till the onions are golden brown.
  3. Add the tomatoes, dhana jeera, haldi, green masala and tomato paste, stir and cook for 5 minutes.  Add the water, salt and the bharazi and cook on medium heat for 15 minutes.
  4. Sprinkle chopped cilantro before serving.

Serve it with rice or chapatti.

Instant Shirkhand

Shrikhand  is an Indian sweet dish made of strained yogurt.   It is one of the main desserts in Gujarati  and Maharashtrian cuisine.  . Preparation of this dish is very simple but it takes some time to process yogurt properly

In Gujarati cuisine, shrikhand is eaten as either a side-dish with breads such as poori or as a dessert. It is commonly served as part of a vegetarian thali in Gujarati restaurants and is popular as part of wedding feasts. It is often served chilled as a counterpoint to hot and spicy curries.

 

 

 

 

You will find a lot of different recipes for shirkhand but I like this recipe.

Ingredients

  • 1               container (750 ml) 6 % MF Greek Yoghurt
  • 1               container(500 ml)  sour cream
  • 1               cup sugar(to taste)

Decoration

  • 1               tsp cardamom seeds (crushed)
  • 1/4            tsp nutmeg powder
  • 1/4            tsp saffron
  • 1               tbsp slivered almonds
  • 1               tbsp slivered pistachio

Instructions

  1. In a medium bowl mix yoghurt, sour cream and sugar together and mix well.  Transfer it into a serving bowl.
  2. Sprinkle the rest of the ingredients, cover and refrigerate for a few hours or overnight.
  3. Serve with chapatti or poori  or it can be served as a dessert.
  4. Shirkhand can be made the day before.

Beetroot Cutlass

Beetroot Cutlass is a spicy pan fried patties, good for snacks, appetizer, finger food.

Beetroot Cutlss

Ingredients

  • 2             medium Potatoes
  • 2             medium Beetroot
  • 1             medium onion
  • 2             tbsp oil
  • 5             curry leaves
  • 1/4         tsp rye(mustard seeds)
  • 1/4         tsp methi(fanugreek seeds)
  • 1/2         tsp crushed garlic
  • 1/2         tsp finely chopped Jalepino
  • 2             tbsp finely chopped cilantro
  • 1             tbsp finely chopped mint leaves
  • 1/2         tsp freshly ground cumin seeds
  • 1/2         tsp freshly ground black pepper
  • 3/4         tsp Aamchoor powder or
  •                 citric acid
  • 3/4         tsp salt(or to taste)
  • 4             tbsp Bread crumbs
  • 2             tbsp oil
  • 5             curry leaves
  • 1/4         tsp rye(mustard seeds)
  • 1/4         tsp methi(fanugreek seeds
  • 1/4         cup bread crumbs

Instructions

  1. In a small saucepan boil the potatoes till they are soft, about 10 minutes.  Peel and mash them.
  2. Grate the Beetroot and onion.
  3. In a large bowl add mashed potatoes, beetroots, garlic, jalepino, chopped cilantro, mint leaves, cumin seeds, black pepper, aamchoor powder, salt and bread crumbs.
  4. In a frying pan, heat 2 tbsp oil, add curry leaves, rye and methi, when the seeds start to pop add this to the bowl and mix well.
  5. Divide the mixture to small/medium equal size balls.  Shape them into round flat patty.
  6. Coat them with bread crumbs.
  7. The cutlas can be deep fried, shallow fried or baked in the oven.

To Deep Fry:

  1. Heat the oil in a wok to 350 degrees. Deep fry the cutlass until golden brown turning once, about 2 minutes on each side.
  2. Place the cutlas on a paper towel to absorb excess oil.

To Shallow fry: Heat the fry pan add 1 tbsp oil, place 4-5 pieces of cutlas and cook on low to medium heat till light brown,  about 5 minutes on each side.

Bake:

Bake cutlas in a preheated 400 degree oven for 30 minutes or until light brown.

Beetroot Tikki Mix                                                 Beetroot Tikki Patties                                           Beetroot Tikki Shallow Frying

Beetroot Tikki Thumb IMG 3824 1024 Beetroot Tikki Shallow Frying

Vegetarian Potato Chops (Parsi Style)

This is a recipe I got from our relatives in Pakistan.  I was told it is a Parsi Dish.  It is very tasty.

Vegetable Potato Chops

 

 

 

 

 

 

 

 

 

Ingredients

  • 1                      lb russet potatoes
  • 3                      eggs
  • 4                      oz frozen chopped  spinach or
  • 1                      bunch fresh spinach
  • 1                      tbsp vegetable oil
  • 1/4                  tsp jeera
  • 1/4                  tsp freshly ground black pepper
  • 1/4                  tsp freshly ground jeera
  • 1/2                  tsp Green Masala
  • 1/4                  tsp salt or to taste
  • 1                      finely chopped green onion
  • 1                      tsp fresh chopped cilantro
  • 1                      tsp fresh chopped mint
  • 1/2                  cup bread crumbs
  • 2                      cups oil for frying

Instructions

  1. Peel the potatoes, cut them in 1/2” cube and steam them.  In a medium saucepan put about 2 inches of water.  Use a colander to put your potatoes and put the colander in the saucepan.  The potatoes should not touch the water.  Cover it and let it cook for about 15 minutes.  The potatoes should be soft.
  2. In a medium bowl mash the potatoes, add 1/4 tsp salt, 1/4 tsp chilli powder or green masala.
  3. While the potatoes are cooking, boil the eggs for 10 minutes.
  4. If using frozen spinach, squeez most of the liquid out.  If using fresh spinach chop it fine and rinse it.
  5. In a small saucepan, heat 1 tbsp oil, add the jeera seeds, add the spinach,black pepper, crushed jeera, green masala and salt. 
  6. Cook, stirring till must of the liquid has evaporated.  Let it cool.
  7. Add the spring onions, cilantro and mint.
  8. Cut the eggs in quarters, remove the yoke of the egg.  With a fork mash the yoke and add it to the spinach.  Mix well.
  9. Fill the centre of the egg with this mixture.
  10. Make a ball of potatoes about 1-1/2inch round, roll it in bread crumbs, Pat it into an oblong on a piece of plastic, put the stuffed egg on it, pick up the plastic and make a bundle, sealing the egg.
  11. In a small bowl break the egg add a tbsp of water and beat it together.
  12. Dip the chop in the egg and deep fry in hot oil for 1 minutes on each side.
  13. Remove from the oil, drain it.
  14. Serve with a slice of lemon or Ambli.
Vegetarian Potato Chops

Taco Fiesta Potatoes

The base is made with roasted potato slices that are topped with a crunchy walnut taco meat,
cashew sour cream, and salsa.  If you do not have time to layer everything individually,
try plating the potato crisps on a large platter and layer everything all at once.
The walnut taco meat and cashew sour cream can be made a day or two in advance to save
some time.  The crisps also make a fun and kid approved dinner.

Taco Fiesta Potatoes

 

 

 

 

 

Ingredients

  • 2                    russet potatoes, sliced into 1/4” slices
  • 1                    tbsp grapeseed oil(or oil of your choice)
  •                        Fine grain sea salt and freshly ground pepper

For the Walnut Taco Meat

  • 1                     cup walnuts toasted, (if preferred)
  • 1 – 1/2           tsp chili ipowder
  • 1/2                 tsp ground cumin
  • 1/4                 tsp fine grain salt
  • 1/8                 tsp cayenne pepper

To Assemble

  • 1                      recipe cashew sour cream(recipe to follow)
  • 1/2 to 3/4     cup salsa
  • 2 – 3                green onions, thinly sliced
  •                         freshly ground pepper
Make the Potato Crisps
  1. Pre heat the oven to 425 degree.
  2. Line a large rimmed baking sheet with parchment paper.
  3. Place the potato slices in a single layer on the baking sheet and drizzle them with oil.
  4. Rub the potatoes to disperse the oil evenly.
  5. Sprinkle the potatoes generously with salt and pepper.
  6. Roast the potatoes for 30 – 35 minutes, flipping them once halfway through, until tender and lightly browned.
  7. Allow the potatoes to cool for 5 minutes before assembling.
Make the Walnut Taco Meat:
In a mini food processor, combine the walnuts, oil, chili powder, cumin, salt, and cayenne and process
into a fine crumble.(You can also chop and mix the ingredients by hand if preferred) Set side.
To Assemble:
Top each potato slice with 1 teaspoon of the Cashew Sour Cream, followed by about 1 teaspoon each of
Walnut Taco Meat and salsa.
 
Cashew Cream
Cashew  Cream can be used in a variety of recipes as a substitute for dairy or even sour cream.
In a bowl, combine 1 cup raw cashews and enough water to cover them and soak for 8 hours or overnight
(for a quick soak method, put the cashews in a bowl, pour boiling hot water over them until the cashews are covered,
and soak for 2 hours).  Drain and rinse the cashews and transfer them to a blender with 1/2 to 1 cup water.  Less
water will give you a thicker sauce.  Blend on high speed until the cream is smooth.  If using the cashew cream for savoury
recipe, add a pinch of salt, if desired.
 
To make Cashew Sour Cream:
 
Add the following ingredients to the blender with the cashews and water and blend on high speed until smooth.
2 tsp fresh lemon juice
1 tsp apple cider vinegar
1/2 tsp fine grain sea salt, or to taste.