Category Archives: vegetarian

vegetarian

Roasted Curry Cauliflower Dip

Dips, Chutneys, Preserves and Pickles, vegetarian

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

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

Entrees, vegetarian

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 In the Centre,  Far Far

Serves 4

Daal                                      Rice

Gujarati Daal 1

Rice 2

 

 

 

 

 

 

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.

Daal soaked overnight

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Brussel Sprouts, Green Beans & Edamame Beans
Brussel Sprouts, green beans and Edamam 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

Snacks & Appetizers, vegetarian

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

 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)

Snacks & Appetizers, vegetarian

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

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

Gluten Free, Snacks & Appetizers, vegetarian

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

Entrees, vegetarian

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.

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

Entrees, vegetarian

 

 

 

 

 

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.

Kashmiri Paratha

Breakfast, vegetarian

When making any Paratha, they should be cooked properly, you should not taste the raw dough.

The tava or the griddle should be medium hot.  If you sprinkle water on the tava, the droplets should dance and disappear right away.

Brush it with enough oil or ghee when frying the parathas, so that the dough gets cooked well and you see crisp brown spots.  An ideally cooked paratha would be evenly fried, well cooked with golden or dark brown spots.  Use a spatula to press the paratha edges so that the edges are cooked properly.

I use the no name brand whole wheat flour.

 

Kashmiri Paratha

Ingredients

The Dough

  • 1                      cup whole wheat flour
  • 1                      tbsp oil
  • 3/4                  cold water
Filling
  • 8              oz almonds
  • 4              oz desiccated coconut
  • 1/2           tsp  ground cinnamon
  • 1/2           tsp cardamom seeds
  • 1/2           tsp ground nutmeg
  • 2               tbsp sugar
  • 1               egg white
  • 1/4           cup oil or ghee for frying
For serving
  •                  almond butter
  •                  butter
  •                  condensed milk

Instructions

Rub oil in the flour, and make a nice soft dough using enough water.

Let the dough rest for at least 20 minutes.

In a food processor grind the filling ingredients to a fine paste.

  1. Divide the dough into 5 balls.
  2. Roll 1 ball to about 5 inches
  3. Put the fill in the centre, take the edge and start pleating and bringing the pleats to the centre.Join the pleats together, the pleats have to be joined well otherwise there will be gaps while rolling and the filling will come out.
  4. Sprinkle some flour and roll the paratha to about 6 inches.
  5. Cook on a hot tava like a chapatti, when the bottom is partly cooked ( it will change the colour), flip the paratha.brush it with oil, flip it again, this time this side has to cook more.  Brush with oil and flip it again.
  6. Turn it again once on both sides.
  7. Serve it hot
  8. Spread ir with butter, almond butter or condensed milk.

Kashmiri Paratha

Kashmiri Paratha

Aloo Paratha

Breakfast, vegetarian

Aloo Paratha is a Popular breakfast of unleavened whole wheat bread stuffed with a spiced potato stuffing.  Aloo can be spiced to your taste and flavour.   Aloo Paratha is one of the most popular paratha from Punjab.  In Punjab the parathas are made with ghee and served with a dollop of butter.

Ingredients

The Dough

  • 1                cup whole wheat flour
  • 1                tbsp oil
  •                   water as required for kneading
Filling
  • 4               medium sized potatoes, boiled and mashed
  • 1               jalepenio finely chopped
  • 2               tbsp green onions finely chopped
  • 1/4            tsp crushed black pepper
  • 1/4            tsp garam masala
  • 1/4            tsp crushed cumin
  • 1/4            tsp citric acid or
  •                  lemon juice to taste
  • 2               tbsp finely chopped cilantro
  • 1/2            tsp salt
  • 2               tbsp oil for cooking

Instructions

Make the Dough.

  1. Rub the oil in the flour and make a soft dough using enough water.
  2. Let the dough rest for 20 minutes.
Filling
  1. Boil the potatoes and peel them.
  2. Mash the potatoes with a potato masher.
  3. Add the rest of the ingredients and mix well.  Potato mixture should be very smooth.
  4. Divide the dough into 5 balls.
  5. Roll 1 ball to about 5 inches.
  6. Make the potato mixture into the same size balls, flatten it a little.
  7. Put the filling in the centre, take the edge and start pleating and bringing the pleats to the centre.Join the pleats together, the pleats have to be joined well otherwise there will be gaps while rolling and the filling will come out.
  8. Sprinkle some flour and roll the paratha to about 6 inches.
  9. Cook on a hot tava like a chapatti, when the bottom is partly cooked ( it will change the colour), flip the paratha.brush it with oil, flip it again, this time this side has to cook more.  Brush with oil and flip it again.
  10. Turn it again once on both sides.
  11. Serve it hot.

Aloo ParathaAloo Paratha

Serving suggestion.

Serve with yoghurt and, green chutney.

Microwave Dokra(Fatuma Karmali’s recipe)

Snacks & Appetizers, vegetarian

Dokra

Ingredients

  • 1                      cup sooji
  • 1                      tbsp chana flour
  • 2                      tbsp vegetable oil
  • 1 1/2 – 2        cups buttermilk
  • 1/2                  tsp salt
  • 1/4                  tsp citric acid
  • 1                      tbsp lemon juice
  • 1/4                  tsp freshly crushed jeera
  • 1/4                  tsp ginger paste
  • 1/4                  tsp garlic paste
  • 1/4                  tsp green chillies(or to taste)
  • 1                      tsp chopped cilantro
  • 1                      tsp baking powder
  • 2                      tbsp hot water
Instructions
  1. In a medium bowl, mix everything except baking powder and hot water, and mix well.
  2. Add the baking powder and hot water and mix.  The mixture will start rising.
  3. Pour the mixture into a greased plastic plate.
  4. Sprinkle with red chilly powder.
  5. Tap the plate gently o a tea towel to to remove the bubbles and level the surface.
  6. Put the plate in the microwave, cover with the microwave cover and cook for 5 minutes.
  7. Cool for 5 minutes and remove from the plate with a spatula.
  8. Serve with garlic chutney.
Note:
You can use a pyrex pie plate and increase the time, a couple of minutes.