Category Archives: vegetarian

vegetarian

Mulligatawny Soup

Mulligatawny is a a traditional curry soup with origins in India.   It is satisfying, comforting and delicious mildly 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 1 minutes, till they release the aroma. Stir after 30 seconds.
  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.

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

Indian 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 tomatoes.

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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 of 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 for doneness – pierce a knife through one potato, it should sink in smooth, about 15 minutes.
  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 separate.
  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.

Bhel Puri

Bhel Puri is one of the street foods of India.Bhel puri can be served in many ways, but it is usually served in a paper folded in the form of a cone and is consumed using a paper spoon or by the ‘papdi‘ which is itself an edible component of the ‘Bhel Puri’.

This is the most commonly sold chaat in the streets of Mumbai. Almost every street has its own friendly bhelwala with his inimitable blends of chutneys and masalas. Bhel is a delectable combination of papadis, puffed rice, sev, onions, potatoes, raw mango and chutneys. The proportions of the various chutneys can be changed to adjust to your personal preferences. Toast the puffed rice to make bhel crisp before using it to make bhel. If you store the puffed rice, sev and papadi and refrigerate or freeze the chutneys, you can rustle up a heavy snack in a jiffy for your hungry kids returning from school  

Bhelpuri is a typically Gujarati balance of sweet, salty, tart and spicy flavours, with different textures as well, including crispy and crunchy from from the puffed rice and fried sev.  Other commonly used ingredients include tomatoes, onions and jalapeño added to the base.Different chutneys impart a sweet,tangy or spicy flavour. There are two popular chutneys used: a dark brown sweet one made mainly from dates and tamarind and a green spicy chutney made from cilantro leaves and green chillies and mint.You will find different recipes for bhel puri.

IMG_6367

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Different ways of serving Bhel

Instructions

  •  4            cups Mumra(puffed rice)
  • 1             cup sev
  • 1             cup Chevro
  • 12           medium size puris
  • 2             tbsp oil
  • 1/4          tsp turmeric powder
  • 1/4          tsp red chili powder
  • 1             tsp salt
  • 2             boiled potato diced  in 1/2 ”
  • 2             cups chickpeas
  • 1/4          tsp freshly ground black pepper
  • 1/4          tsp freshly ground cumin
  • 1/2          tsp green chutney
  • 2             tbsp diced raw Mango(optional)
  • 2             tbsp pomegranate
  • 1             medium onion, finely diced
  • 2             tbsp chopped cilantro
  • 1             tbsp chopped mint leaves
  • 1/4          tsp freshly ground black pepper and cumin

To serve

  • Mint chutney
  • Red garlic chutney
  • Tamarind chutney

Instructions

  1. In a large mixing bowl mix turmeric powder, red chili powder and salt.  Add the Mamra and toss it around. Bake the Mamra in a  preheated 300 degree oven for 20 min till the Mamra are crispy.  Remove from the oven and let it cool.
  2. In a medium bowl put the diced potatoes and Chickpeas.   Add black pepper, cumin, green chutney and 1/2 tsp salt and mix well.
  • To assemble
  1. Take  6 soup bowls.  Break the puris in bite size pieces and divide it between the 6 bowls.
  2. Add the potatoes, and chickpeas, then chevro, Mamra, and sev on the puri.
  3. Sprinkle onions, cilantro, mint, Mango and pomegranate.
  4. Sprinkle black pepper and cumin.
  • Note:
  • You can buy sev, Mamra, chevro from an Indian grocery store.u

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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
  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.

Beetroot Cutlass

Beetroot Cutlass is a spicy pan fried patties, good foe 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

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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.
 
 

Achari Beans

This is a pickle flavoured vegetable curry, made with vegetable of your choice
and flavour of pickle masala.  The vegetables can be boiled, fried or cooked
in the masala.  Fried vegetables will taste even better.  You can use your leftover
Vegetables from the previous day.

Achari Bean Curry

 

 

 

 

 

 

 

 

 

 Ingredients

  • 3             tbsp vegetable oil
  • 2             tsps viriyari(aniseeds)
  • 1/4          tsp mustard seeds
  • 1/4          tsp mehti seeds(fenugreek seeds)
  • 1/2          tbsp kalonji seeds(onion seeds)
  • 1             tbsp jeera
  • 2             onions sliced finely
  • 1             tsp  crushed garlic
  • 2             green chillies chopped
  • 1             tsp haldi(turmeric)powder
  • 1/2          cup yoghurt
  • 10           cashews(optional)
  • 1/2          tsp salt
  • 1             tsp amchoor powder(dried mango powder) or
  •                lemon juice
  • 1             lb green beans
  • 1             tbsp chopped cilantro

Instructions

  1. In a medium saucepan heat the oil, add viriyari, rai, methi seeds, kalonji seeds and jerra.  When the seeds start to pop add the onions and chopped green chillies.
  2. Cook, stirring  until onions turn light brown.
  3. Add haldi  and crushed garlic, mix well.
  4. In a blender, blend cashew with the yoghurt to a paste.  Add this to the saucepan and mix well.
  5. Add the green beans and stir, cook for 5 minutes.
  6. Add the salt and amachoor powder, mix  and cook on low heat till the beans are cooked about 5 minutes.
  7. Serve in a bowl, sprinkled with green chillies and cilantro.
  8. Serve it with chapatis.
Achari Masala Spices
 
Starting on the top:
 
Cumin Seeds
Mustard Seeds
Kalonji Seeds
fennel seeds
Fenugreek Seeds
 
 
 
 
 
 
 
 
 
 
 
 
 
 
You can use other vegetables too.
You can also boil your vegetables before adding it to the saucepan.
You can substitute roasted chickpeas for cashews.

 


Mixed Vegetable curry

Mixed Vegie Curry

 

 

 

 

 

 

 

 

 

 

Serves 6

Ingredients

  • 4              small potatoes
  • 2              small Indian eggplant
  • 125          gm frozen spinach(1/2 a pkt)
  • 1              pkt(340gms) cluster beans(Gouver)(frozen)
  • 1              pkt Lima beans(frozen)
  • 2              tbsp vegetable oil
  • 5              curry leaves
  • 1/4           tsp mustard seeds
  • 1/4           tsp fenugreek seed
  • 1/4           tsp cumin seeds
  • 1              medium tomato, finely chopped
  • 1              tsp 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. Peel the potatoes and cut them in 8 wedges.
  2. Cut the small eggplant into 8 wedges.
  3. In a medium saucepan heat the oil, add the curry leaves, mustard seeds, fenugreek seed, and cumin seeds.
  4. When the mustard seeds start to pop add the tomatoes, coriander and cumin powder, turmeric powder, garlic, ginger, jalepeno, red chilli powder, salt and cook stirring for a minute.
  5. Add the rest of the vegetables, mix and cook it on medium for about 15 minutes, stirring once.  The potatoes and eggplant should be soft when cooked.
  6. Sprinkle cilantro on it before serving.
  7. Serve with naan or chapattis.

You can use different vegetables for this, e.g. peas, green beans, corn. 

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