Stolen from Tarala Dalal's "Potatoes" p. 60
10-12 baby potatoes, boiled
2 sticks cinnamon
2 cloves
2 cardamoms
4 tbps fresh cream (optional)
Grind to paste :
3/4 cup chopped toms (i.e. 1 large)
1/2 cup chopped onions (i.e. 1 medium)
1" piece ginger, roughly chopped
2 cloves garlic
1 tsp chilli powder
Crush the cinnamon, cloves & cardamom then fry it.
Add the paste fry it golden.
Add the potatoes - and cream of you think it's required.
This one's peasy and tasty - a great combo.
Could try yoghurt instead of cream. I didn't use the cream *and* I microwaved the potatoes in 8 mins.
Monday 11 August 2008
Sunday 10 August 2008
Nawabi Guchhi
Stolen from : Nita Mehta's "Vegetarian Curries" p. 90
100g mushrooms - cut into halves
1 cup shelled peas
1/2 tsp garam masala
1/2 tsp red chilli powder
2 tbsp fresh chopped coriander
3/4 tsp salt
Nawabi Paste
2 onions
1" piece ginger
1/4 cup kaju (cashewnuts)
1/2 tsp shani jeera (black cumin)
1/2 jeera seeds (cumin seeds)
1 green chilli
1 dry red chilli
Grind all the stuff for the paste together with a bit of water.
Fry it until rich golden colour, adding a bit of water as you go along to keep it from burning.
Add garam masala and chilli powder, give it a good stir.
Add 1/2 cup water & bring to boil.
Add mushrooms and peas and cook for 4-5 mins on low.
Add 1 cup water & 1 tbsp coriander leaves, keep simmering until veg is cooked.
Other coriander leaves are for the garnish.
100g mushrooms - cut into halves
1 cup shelled peas
1/2 tsp garam masala
1/2 tsp red chilli powder
2 tbsp fresh chopped coriander
3/4 tsp salt
Nawabi Paste
2 onions
1" piece ginger
1/4 cup kaju (cashewnuts)
1/2 tsp shani jeera (black cumin)
1/2 jeera seeds (cumin seeds)
1 green chilli
1 dry red chilli
Grind all the stuff for the paste together with a bit of water.
Fry it until rich golden colour, adding a bit of water as you go along to keep it from burning.
Add garam masala and chilli powder, give it a good stir.
Add 1/2 cup water & bring to boil.
Add mushrooms and peas and cook for 4-5 mins on low.
Add 1 cup water & 1 tbsp coriander leaves, keep simmering until veg is cooked.
Other coriander leaves are for the garnish.
Paalak Chaman
Stolen from : Nita Mehta's "Vegetarian Curries" p. 69
250g paalak (spinach) - chopped
pinch sugar
4 tbsp methi leaves
200g paneer / tofu - cut into 1/4" cubes
2 tbsp kaju - soaked in warm water for 20 mins and ground to paste with a little water
1/2 stick dalchini (cinnamon)
2 chhoti illaichi (green cardamoms)
3-4 laung (cloves)
2 onions
1/3 cup cream
1tbps desi ghee & 1/2 tsp chilli powder for tempring
Boil spinach in 1/2 cup water with pinch of sugar. Cover and cook on low flame for 4-5 mins until spinach turns soft. Cool and blend to a purée.
Fry paneer / tofu until golden brown.
Crush dalchini, laung and seeds of the cardamom to a rough powder, set aside.
Fry onions until they brown.
Add the rough powder, cook for a few seconds.
Add the methi & spinach and cook for 5-7 mins until dry.
Add cream - cook for 3-4 mins.
Add paneer / tofu.
Add kaju paste & simmer.
To serve : heat the ghee, remove from heat & add chilli powder and pour it over the palaak thus ruining what was looking like a nice meal.
Obviously I used tofu. It took ages to reduce the spinach not the 5-7 mins suggested here.
I didn't use the tempring - may as well eat butter on a spoon.
250g paalak (spinach) - chopped
pinch sugar
4 tbsp methi leaves
200g paneer / tofu - cut into 1/4" cubes
2 tbsp kaju - soaked in warm water for 20 mins and ground to paste with a little water
1/2 stick dalchini (cinnamon)
2 chhoti illaichi (green cardamoms)
3-4 laung (cloves)
2 onions
1/3 cup cream
1tbps desi ghee & 1/2 tsp chilli powder for tempring
Boil spinach in 1/2 cup water with pinch of sugar. Cover and cook on low flame for 4-5 mins until spinach turns soft. Cool and blend to a purée.
Fry paneer / tofu until golden brown.
Crush dalchini, laung and seeds of the cardamom to a rough powder, set aside.
Fry onions until they brown.
Add the rough powder, cook for a few seconds.
Add the methi & spinach and cook for 5-7 mins until dry.
Add cream - cook for 3-4 mins.
Add paneer / tofu.
Add kaju paste & simmer.
To serve : heat the ghee, remove from heat & add chilli powder and pour it over the palaak thus ruining what was looking like a nice meal.
Obviously I used tofu. It took ages to reduce the spinach not the 5-7 mins suggested here.
I didn't use the tempring - may as well eat butter on a spoon.
Bhindi with Pistachio / Peanuts
Stolen from Nita Mehta's "Indian Vegetarian"
300g bhindi - cut diagonally into 1/4" thick slices about 1" long
1/2 cup pistachio kernels / peanuts
3-4 flakes garlic - crushed roughly
1 onion - chopped finely
1 tomato - chopped finely
1 tomato - puréed
1 1/2 tsp dhania powder
1/2 tsp garam masala
3/4 tsp salt
1/2 tsp red chill powder
2 tsp tomato sauce / concentrate
Wash bhindi and cut off the heads. Cur diagonally to get 1" pieces.
Fry bhindi, in two batches if necessary. Put aside on paper to soak oil.
Fry the pistachio kernels / peanuts and remove to paper to soak oil.
Clean frying pan.
Fry the garlic until it changes colour then add the onion and fry until brown.
Add tomato cook for 4-5 mins.
Add tomato purée, tom sauce, dhania powder, garam masala, salt & chilli powder & cook them for a minute on low.
Add the bhindi and nuts stir & serve.
This was as excellent side dish & the eaters wanted more.
300g bhindi - cut diagonally into 1/4" thick slices about 1" long
1/2 cup pistachio kernels / peanuts
3-4 flakes garlic - crushed roughly
1 onion - chopped finely
1 tomato - chopped finely
1 tomato - puréed
1 1/2 tsp dhania powder
1/2 tsp garam masala
3/4 tsp salt
1/2 tsp red chill powder
2 tsp tomato sauce / concentrate
Wash bhindi and cut off the heads. Cur diagonally to get 1" pieces.
Fry bhindi, in two batches if necessary. Put aside on paper to soak oil.
Fry the pistachio kernels / peanuts and remove to paper to soak oil.
Clean frying pan.
Fry the garlic until it changes colour then add the onion and fry until brown.
Add tomato cook for 4-5 mins.
Add tomato purée, tom sauce, dhania powder, garam masala, salt & chilli powder & cook them for a minute on low.
Add the bhindi and nuts stir & serve.
This was as excellent side dish & the eaters wanted more.
Vegan Quiches
Stolen from Miyoko Nishimoto's "The Now and Zen Epicure" p 57-60 and 231-4
Whole Wheat Pie Crust
2 cups whole wheat pastry flour
1/2 tsp salt
1/2 cup oil
1/3 - 1/2 cup chilled apple juice
(makes enough for a 9" tin)
Mix the flour and salt and stir in the oil with a fork.
Add the apple juice and mix well.
Knead for a bit.
I've used this without even rolling it out. Just press it into whatever you're baking in and you're away.
Basic Quiche
14-16 oz tofu
1/2 cup soy milk or cream
2 tbsp oil
1/2 tsp turmeric
2 onions - minced
1/2 tsp nutmeg
Salt & pepper to taste.
Blend the tofu, milk, oil & turmeric then put it in a bowl.
Saute the onion and add to the bowl along with the nutmeg, salt & pepper.
Add some of the optional stuff.
Pastry line a 9" flan dish or some individual shells. Bake it/them empty on 200C for 10/4 mins.
Take out & fill with the mixture and bake on 180C for 45/15 mins or until it looks cooked.
You have to leave the big one to cool, but you can start eating the little ones asap.
Curried Carrot Quiche
3 medium carrots
4 tbsp. raw cashews
stock to cook carrots in
1 tsp. curry powder
2 tbsp. white wine / white wine vinegar
Almond flakes for garnish.
Cook the carrots and cashews in the stock then let them cool enough to stick in the blender with the curry powder & wine.
Add to the basic mixture as optional stuff.
Put almond flakes on before baking.
Try leeks instead of onions.
Whole Wheat Pie Crust
2 cups whole wheat pastry flour
1/2 tsp salt
1/2 cup oil
1/3 - 1/2 cup chilled apple juice
(makes enough for a 9" tin)
Mix the flour and salt and stir in the oil with a fork.
Add the apple juice and mix well.
Knead for a bit.
I've used this without even rolling it out. Just press it into whatever you're baking in and you're away.
Basic Quiche
14-16 oz tofu
1/2 cup soy milk or cream
2 tbsp oil
1/2 tsp turmeric
2 onions - minced
1/2 tsp nutmeg
Salt & pepper to taste.
Blend the tofu, milk, oil & turmeric then put it in a bowl.
Saute the onion and add to the bowl along with the nutmeg, salt & pepper.
Add some of the optional stuff.
Pastry line a 9" flan dish or some individual shells. Bake it/them empty on 200C for 10/4 mins.
Take out & fill with the mixture and bake on 180C for 45/15 mins or until it looks cooked.
You have to leave the big one to cool, but you can start eating the little ones asap.
Curried Carrot Quiche
3 medium carrots
4 tbsp. raw cashews
stock to cook carrots in
1 tsp. curry powder
2 tbsp. white wine / white wine vinegar
Almond flakes for garnish.
Cook the carrots and cashews in the stock then let them cool enough to stick in the blender with the curry powder & wine.
Add to the basic mixture as optional stuff.
Put almond flakes on before baking.
Try leeks instead of onions.
Vegetable stuffing
Stolen from Kaush N. Bhatia's "Vegetarian Indian Cookbook" p. 114
4 onions - grated
1 medium potato boiled & mashed
2 green chillies - minced
1/2" ginger - minced
2 tsps coriander powder
1 tsp turmeric
1 tsp chilli powder
1 tsp mango powder
1 tbsp mint
1 tbps coriander
pinch asafoetida
Heat some oil & toss the asafoetida.
Add the onion and fry to light brown.
Stir in the mashed potato and everything but the leaves & fry for 2-3 mins.
Add the leaves and stir in.
This a general stuffing and it was pretty spicy and I only added 1/4 tsp of chilli powder !
I ate the last stuffed pepper 8 hours later and it was much nicer.
Things to stuff
The book suggests 300g okra, 300g tomatoes, 300g capsicum, 300g cucumber, 300g white gourds, 300g potatoes, 300g brinjals and bitter gourds (with an extra bit).
I'll fill this in as I do them :
Capsisum :
Take the tops off, empty out, fill with stuffing.
She says fry but I put them in a high oven for half an hour until the skins started to blacken. Best eaten a few hours later, I reckon.
4 onions - grated
1 medium potato boiled & mashed
2 green chillies - minced
1/2" ginger - minced
2 tsps coriander powder
1 tsp turmeric
1 tsp chilli powder
1 tsp mango powder
1 tbsp mint
1 tbps coriander
pinch asafoetida
Heat some oil & toss the asafoetida.
Add the onion and fry to light brown.
Stir in the mashed potato and everything but the leaves & fry for 2-3 mins.
Add the leaves and stir in.
This a general stuffing and it was pretty spicy and I only added 1/4 tsp of chilli powder !
I ate the last stuffed pepper 8 hours later and it was much nicer.
Things to stuff
The book suggests 300g okra, 300g tomatoes, 300g capsicum, 300g cucumber, 300g white gourds, 300g potatoes, 300g brinjals and bitter gourds (with an extra bit).
I'll fill this in as I do them :
Capsisum :
Take the tops off, empty out, fill with stuffing.
She says fry but I put them in a high oven for half an hour until the skins started to blacken. Best eaten a few hours later, I reckon.
Mughlai Biryani
Stolen from Kaush N. Bhatia's "Vegetarian Indian Cookbook" p. 41
1 cup long-grained rice - then cooked
1/4 cup French beans - cut & boiled
1/2 cup shelled peas
1/4 cup carrots (diced)
1/2 tsp garam masala
2 onions - sliced
2 tsps coriander powder
1/2 tsp chilli powder
1/2 tsp turmeric
a little saffron for colouring the rice
3 tbsps raisins for garnish
Chutney
1 sprig coriander
1/2" ginger
2 green chillies
1/2 cup sour curd / plain soya yoghurt
Gather the cooked rice and cook the French beans and maybe the carrots.
Grind the coriander, ginger and chillies for the chutney, add the curd and blend well. Set aside.
Heat some oil, add garam masala and then the onions, fry them for a bit and then add the vegetables and their seasoning and fry for 5 mins. Set aside.
Divide the rice into three portions and the vegetables into two.
Mix one of the rice portions with the chutney turning it green.
Tint one of the others with saffron.
Large serving dish:
first : white rice
then : vegetables
then : green rice
then : vegetables
top : yellow saffron rice.
Garnish with raisins and hey why not a few pistachios and gold coins.
I didn't have any saffron lying about so I used just white & green and heard no complaints. That was probably the gold coins mind.
1 cup long-grained rice - then cooked
1/4 cup French beans - cut & boiled
1/2 cup shelled peas
1/4 cup carrots (diced)
1/2 tsp garam masala
2 onions - sliced
2 tsps coriander powder
1/2 tsp chilli powder
1/2 tsp turmeric
a little saffron for colouring the rice
3 tbsps raisins for garnish
Chutney
1 sprig coriander
1/2" ginger
2 green chillies
1/2 cup sour curd / plain soya yoghurt
Gather the cooked rice and cook the French beans and maybe the carrots.
Grind the coriander, ginger and chillies for the chutney, add the curd and blend well. Set aside.
Heat some oil, add garam masala and then the onions, fry them for a bit and then add the vegetables and their seasoning and fry for 5 mins. Set aside.
Divide the rice into three portions and the vegetables into two.
Mix one of the rice portions with the chutney turning it green.
Tint one of the others with saffron.
Large serving dish:
first : white rice
then : vegetables
then : green rice
then : vegetables
top : yellow saffron rice.
Garnish with raisins and hey why not a few pistachios and gold coins.
I didn't have any saffron lying about so I used just white & green and heard no complaints. That was probably the gold coins mind.
Sweet Potato (or Yam) Keema
Stolen from Kaush N. Bhatia's "Vegetarian Indian Cookbook" p. 103
250g sweet potato or yam
2 onions - diced
2 tomatoes - minced
2 green chillies - minced
1/2 tsp turmeric
1/2 tsp cumin powder
1" piece ginger
1/2 cup water
2 tsps coriander powder
1/2 tsp garam masala
salt & chilli powder to taste
coriander leaf garnish
Peel and grate the sweet potato / yam. Parboil & drain
Fry the onions, ginger & green chillies to golden.
Add the sweet potato / yam and fry for 5 mins.
Stir in the rest of the ingredients except garnish.
Cover and cook on low flame until the sweet potato / yam is as cooked as you want it.
Garnish & serve.
This was ok, I didn't chilli it up. It's a good use for a spare sweet potato. Might try it without the onion.
250g sweet potato or yam
2 onions - diced
2 tomatoes - minced
2 green chillies - minced
1/2 tsp turmeric
1/2 tsp cumin powder
1" piece ginger
1/2 cup water
2 tsps coriander powder
1/2 tsp garam masala
salt & chilli powder to taste
coriander leaf garnish
Peel and grate the sweet potato / yam. Parboil & drain
Fry the onions, ginger & green chillies to golden.
Add the sweet potato / yam and fry for 5 mins.
Stir in the rest of the ingredients except garnish.
Cover and cook on low flame until the sweet potato / yam is as cooked as you want it.
Garnish & serve.
This was ok, I didn't chilli it up. It's a good use for a spare sweet potato. Might try it without the onion.
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