Category: Vegetarian Recipes
Curried Cauliflower and Carrots
- 1 head Cauliflower, cut into floret, washed and set aside
- 1/4 cup olive oil
- 1 medium onion, cut in small dice
- 2 large carrots, peeled and cut into discs
- 1 sprig curry leaves optional but recommended
- 4 cloves garlic, fine chopped
- 1 inch fresh ginger root, grated
- 1 teaspoon red chili powder
- ½ teaspoon turmeric powder
- 1 teaspoon salt
- 1 tablespoon fresh, chopped cilantro
- 1 tablespoon fresh, chopped mint
- 4 small green chilies
- 1 cup vegetable broth or water (use more if you need to)
- 1 teaspoon cornstarch +¼ cup water to make a slurry
- 1 teaspoon fresh, cilantro finely chopped for garnisah
In a cast iron skillet or saucepan of your choice, heat olive oil. Add onion, carrots and curry leaves (if using) and cook on low heat until vegetables are partly cooked.
Put the heat up to medium high and add, garlic, ginger and sauté to get the ginger and garlic slightly fried.
Add chili powder, turmeric powder, salt, cilantro, mint, and green chilies and cook stirring for 2 minutes.
Add prepared cauliflower and stir fry for 2 minutes on high heat.
Add ¾ cup broth, or water saving the rest for later.
Mix, cover and cook until most of the water evaporates. Fry the contents until oil separates on the sides.
Add rest of the broth, ¼ cup, and bring it back to a boil.
Add cornstarch slurry and stir to combine well. Continue to cook until sauce thickens. Turn the heat off, cover and let it rest for 10 minutes before serving.
Serve in a bowl and garnish with cilantro.
Ratatoulli, (Greek Briami)
- 1/2 cup olive oil
- 1 large onion, diced
- 1 Idaho potato, cut in cubes
- 1 cup cherry tomatoes
- 1 cup green beans, cut in 2-inch pieces, steamed for 4 minutes
- 1 tablespoon tomato paste
- 1 tablespoon ginger/garlic paste (store bought)
- 2 teaspoon red chili powder
- ½ teaspoon turmeric powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 Japanese Eggplants, cut in medium dice
- 2 medium zucchinis, cut in medium dice
- ½ green bell pepper, cut in chunks
- ½ red bell pepper, cut in chunks
- 1 cup vegetable broth or water
- 1 tablespoon freshly chopped cilantro and mint mixture
- 1 tablespoon freshly chopped parsley
- 1 tablespoon freshly chopped dill or 1 teaspoon dried
- 1 teaspoon dried oregano
- ¼ cup broth or water
- 1 tablespoon freshly chopped cilantro for garnish
Heat olive oil in a large skillet. Add onion and potatoes. Cook on medium high heat until the vegetables are translucent.
Add cherry tomatoes, blanched green beans and stir to cook until tomatoes start to burst open.
Add tomato paste, ginger/ garlic paste, chili powder, turmeric powder, salt and pepper. Cook stirring to for 2 minutes.
Add eggplant, zucchini, and green and red peppers and stir fry for 5 minutes.
Add vegetable broth, cilantro, mint, parsley, and dill. Stir well. Cover and cook for 15 to 20 minutes until all the vegetables are tender and most of the broth is absorbed.
Turn the heat to medium high and stir fry the contents until oil starts to separate on the sides.
Add ¼ cup water mix, sprinkle oregano on top. Cover and simmer for another 10 minutes.
Turn the heat off and remove the skillet from the stove. Cover and let it rest.
Transfer to a large bowl, and garnish with freshly chopped cilantro to serve with naan, or rice.
- 3 tablespoons olive oil
- 1 large white onion, cut in fine slices
- 5 cloves garlic, grated
- 1 small red bell pepper, diced
- 4 large ripe tomatoes
- 2 tablespoon tomato paste
- 1 teaspoon red chili powder
- 1 teaspoon cumin powder
- 1 teaspoon paprika
- 1/2 teaspoon granulated sugar
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 5 Large eggs
- ¼ cup water
- ½ tablespoon freshly chopped parsley for garnish
Make an x cut on the bottom of each tomato and drop them in a pot of boiling water for a few minutes. Remove them with a spider and plunge in a bowl of ice water for two minutes. Fish them out and peel with a knife or your fingers. Skin should come right off.
Chop the peeled tomatoes into small dice, or you can process them in a food processor until smooth paste forms.
Heat oil in a large cast iron skillet, add onion and sauté until soft. Add garlic and continue to fry for 2 minutes making sure not to burn garlic to prevent bitter taste in the final dish.
Add diced red bell pepper and cook stirring for a few minutes.
Add blended tomatoes, tomato paste, chili powder, cumin powder, paprika, and sugar and stir to mix. Continue to cook on medium high heat until the contents are well cooked and oil starts to separate on the sides.
Add ¼ cup water to loosen the sauce and bring it to a boil.
Remove the skillet from heat, and make holes in the sauce by moving the sauce with a wooden spoon and dropping an egg in each hole created. Do the same with rest of the eggs and return the skillet to medium low heat.
Cover and let it cook for 5 to 7 minutes, and lower heat to simmer and continue to cook until eggs are cooked but the yokes are not too hard.
Slightly softer yolks are very desirable.
Serve by sprinkling chopped parsley over the top.
- 4 long Japanese eggplants
- 2 tablespoons olive oil, highly recommended
- 1 small onion, finely diced
- 1 teaspoon ginger/garlic paste
- ½ teaspoon roasted, finely crushed cumin seeds
- 1 teaspoon roasted, finely crushed, coriander seeds
- 2 teaspoons red chili powder
- 1 teaspoon turmeric powder
- 2 tablespoons water
For garnish:
- 1 teaspoon fresh, chopped cilantro
- 1 teaspoon fresh, chopped mint
- 4 small green chilies, coarsely cut
Cut each eggplant in half lengthwise, and then cut diagonally into 2 inch wedges. Lightly salt them and set
aside.
Add 2 tablespoons oil, onion, ginger/garlic paste, finely crushed cumin seeds, finely crushed coriander seeds, chili powder, turmeric, water, and salt in a heavy bottom saucepan.
Cook until onion is very soft and some of the water is evaporated, turn the heat to low and simmer for, at least, 20 minutes.
Meanwhile, heat enough oil in a fryer and and blanch eggplant for no more than 2 to 3 minutes. Drain well with a spider and transfer to a paper lined plate to remove excess oil. Add to the sauce.
Gently toss, without being vigorous, in the sauce to preserved the integrity of the eggplant. Cook on high heat for 5 minutes until oil starts to separate on the sides. Transfer to a serving platter with a slotted spoon to drip extra oil back into the pan to be discarded later. Eggplants have a tendency to absorb overwhelming amount of oil when deep fried.
Garnish with chopped cilantro, mint, and coarsely cut green chilies serve as desired.
Japanese eggplants are cooked in a variety of ways all over the world. In this recipe I used a Chinese cooking technique of blanching cut up eggplant wedges in very hot oil. This technique of blanching in hot oil preserves its color giving the dish a vibrant, bright purple hue which is very appetizing. These fried eggplants with bone marrow deliciousness are tossed with a simple, basic Indian sauce, to create an elegant dish. A treat to serve with any meal.
Japanese eggplants
- 4 large Idaho potatoes
- 3 Tablespoons olive oil
- 1 teaspoon cumin seeds
- 1 tablespoon fresh ginger, minced
- 6 small green chilies, coarsely cut
- 1 teaspoon coriander seed, lightly roasted and ground in a mortar and pestle
- 1 teaspoon white pepper
- 1 teaspoon ground nutmeg
- ¾ teaspoon salt
- ½ cup Broth or water
- 1 teaspoon lemon juice
- 1 tablespoon freshly chopped cilantro
Peel potatoes, and cut into thick slices. Set aside in a bowl of cold water.
Heat oil in a heavy bottom large frying pan or cast iron frying pan, making sure not to overheat.
Add cumin seed and cook until they pop and are dark brown.
Add ginger and green chilies and cook on low fire for 2 minutes.
Add drained potatoes, crushed coriander, white pepper, nutmeg, and salt and stir to cook for a few minutes (about 5 minutes) on low heat.
Add water mix well, cover and cook on low fire for 20 minutes turning the slices to caramelize them on both sides.
Cover and simmer for around 10 to 15 minutes until they are fork tender. You may need lot less. if water dries out, sprinkle tablespoons of water to prevent burning.
Sprinkle lemon juice and mix well.
Transfer to a platter, sprinkle chopped cilantro to serve.
It could be a snack or a side dish as you prefer.
Mortar and pestle is a very useful tool for grinding all kinds of spices. Two of my most treasured tools in the kitchen are the two mortar and pestles. One large greenish granite one, and the other small brass one. Curries with spices done in a granite one are soft, silky and magically tasty. I use the brass one for smaller amounts of spices, such as, cloves, cardamoms, cinnamon, and saffron etc. that I need for desserts and rice dishes.
Mortar and pestle
Ingredients for Soup;
- 2 teaspoons olive oil
- 1 onion diced
- 4 large potatoes, Idaho, or yukon gold Soup needs starchy potatoes
- 2 cloves garlic, minced
- 2 teaspoons oregano, dried
- 1 teaspoon ground annatto , or annatto infused oil
- 1 teaspoon crushed red pepper
- 4 cups vegetable broth
- 1 cup whole milk
- ½ cup frozen corn kernels
- ½ cup frozed green peas
- 1 teaspoon salt
- 1 teaspoon pepper
Garnish:
- 1 avocado seeded, peeled, and julienned
- 4 ounces Farmer's cheese, crumbled
- 4 julienned pieces of red bell pepper
- 1 tablespoon fresh cilantro, finely chopped
Heat olive oil in a 5 quart Dutch oven over medium heat. Add
onion and sauté until translucent. Add potatoes and cook until potatoes are
partly cooked and beginning to soften, about 5 to 10 minutes.
Add vegetable broth, and milk and bring it to a boil. Reduce heat to medium low and let the soup simmer until potatoes are really tender, about 15 minutes. Lightly, blend and making sure that it has potato pieces for texture.
Add corn kernels, and peas, stir and continue to simmer for ten more minutes or
until all the vegetables are well cooked. Season with salt and pepper to taste
Serve in individual bowl.
Garnish with avocado, cheese, julienned red bell pepper, and cilantro. Hot sauce can
also be added.
Locro de Papa (potato soup) is a favorite Ecuadorian soup which features a unique regional spice called annatto. I have been using this in Spanish, and Puerto Rican recipes and is available in local grocery stores. I buy the seeds and heat them in vegetable oil to infuse flavor for use.
When we were in Ecuador, we had their traditional potato soup (locro de papa) in a restaurant, which they served before the meal. Made with starchy potatoes which they blend with broth, milk, and spices. Subsequently, they add vegetables to it and cook until all the vegetables are well cooked. When the soup is ready, they serve it with number of garnishes and hot sauce.
- 1 cup red lentil (Masoor dal)
- ½ teaspoon ginger/garlic paste
- 1 teaspoon chili powder
- 1 teaspoon turmeric powder
- 8 medium sprouts
- 1 sprig curry leaves
- 3 small green chilies
- 1 teaspoon salt
- 2 tablespoons lemon juice
- 1 tablespoon fresh chopped cilantro
Tadka (Baghar)
- 2 tablespoons olive oil, or any desired oil
- ½ teaspoon cumin seeds
- 1 clove garlic, peeled and sliced, lengthwise
- 4 dried red chilies
Wash dal in a saucepan, at least, 20 minutes before cooking. Meanwhile, cut a slice of stem from each sprout to give a clean base but don't cut it completely. Remove tough leaves if any. Cut in half, lengthwise and wash well in a colander. Set them aside.
Drain, and add enough fresh water to cover dal.
Add ginger/garlic paste, chili powder, and turmeric powder, and bring it to rolling boil. Cover and simmer until lentils are mushy and soft.
Use an immersion blender, or blender you have, to blend to a very smooth consistency. Add 1½ cup water. Dal should not be thick or pasty, but should have a pouring consistency.
Return to the saucepan, add prepared sprouts, curry leaves, green chilies, and bring it back to a boil. Reduce heat and simmer until sprouts are fork tender.
Add salt, and lemon juice and stir to mix. let it simmer for a few more minutes.
Transfer to a serving bowl, and sprinkle chopped cilantro over it.
Tadka (Baghar)
In a small saucepan, heat oil and add cumin seeds to it.
When cumin seeds turn brown, add sliced garlic and dried red chilies and let them get dark brown.
Pour hot oil, with all its spices over the prepared dal to serve.
Pasta:
- 8 ounces Penne pasta, or casserole macaroni elbows
- 1 tablespoon salt
Sauce Ingredients:
- ¼ cup olive oil
- 2 tablespoons unsalted butter
- 1 small onion, finely diced
- 2 cloves garlic, thinly sliced
- ¼ cup celery, finely diced
- ¼ cup carrots, cut in discs
- 1 large tomato, seeded and chopped
- ½ cup broccoli florets, washed, drain, and blanched
- ½ red bell pepper, cut in bigger dice
- 1 tablespoon rice wine vinegar, or on hand
- ½ lemon zested and juiced
- ½ teaspoon dried oregano
- 1 tablespoon duck sauce, available in grocery stores optional
- 1 teaspoon salt
- 1 teaspoon black pepper, ground
- ½ teaspoon granulated sugar
- ¼ cup parsley
Cook pasta in salted water, according to package directions. I tend to cook a little more than al dente, because it absorbs the sauce better, and tastes way better than al dente.
When pasta is ready, drain and transfer to a large bowl and let it cool.
Add broccoli florets to boiling salted water and cook for 2 minutes. Drain and set aside.
Meanwhile, heat olive oil and butter in a heavy skillet or heavy saucepan. Add diced onion and sliced garlic and cook on low heat until onion is soft. Don't brown the onion.
Add celery, and carrots and continue to cook until vegetables are partly cooked.
Add tomatoes, and diced bell peppers and continue to sauté for 2 to 3 minutes, stirring.
In a small bowl, mix vinegar, lemon zest, lemon juice, oregano, and duck sauce and mix well to combine. Add the mixture to the vegetable, mix and remove from heat. let it cool slightly
Add the cooked pasta along with blanched broccoli to the sauce. Add salt, pepper, and sugar, and toss well to coat the pasta with the sauce. Season to taste.
Add chopped parsley to the pasta and toss to serve.
