Posts tagged ‘Vegan’

August 25, 2011

Homemade Ramen Noodle Soup in 15 minutes!

This was the very first video that Kristin Booker from and I did together, and though it is rougher than the later ones, it’s actually a great recipe for homemade ramen noodle soup and can easily be vegan, just sub in vegetable stock for a meat based stock.

August 19, 2011

Fenugreek Parathas Stuffed with Cauliflower and Radishes

Continuing the paratha fun, which being able to make is a great recipe to have in ones arsenal for entertaining because everybody loves them and it isn’t difficult to make large, varied batches and they freeze well. I mean who doesn’t love delicious leftovers? This dough is just a regular paratha dough with a tablespoon of fenugreek leaves added.

Paratha Dough With Fenugreek Leaves

2 1/2 cups chapati atta

1 tablespoon fenugreek leaves

1 tablespoon oil

4 ounces of water

Put the flour into a bowl and add the oil mixing through thoroughly. Then add the fenugreek leaves. Add the water slowly, while you are kneading the dough until you achieve a dough that is elastic but not too sticky.

Then wrap in saran wrap and let sit for at least 15 minutes. In the meantime chop 1/2 head of cauliflower into small pieces and put into a food processor and grind until very fine.

Cauliflower Filling

1/2 cauliflower ground

1 tablespoon oil

1/2 teaspoon cumin seeds

1 pinch asafoetida

1/4 cup red onion, minced

1/4 green chili minced

1 teaspoon turmeric

1/2 teaspoon cumin

1/2 teaspoon coriander

1/4 teaspoon red chili powder

1 handful cilantro

Heat the oil in a pan and add the cumin seeds and asafoetida, cook until the seeds pop and add the red onion, stir then add the cauliflower and the rest of the spices. Cook for about 3 minutes. Turn off the heat and stir through the cilantro leaves.

Put in bowl and set aside until ready to stuff.

Radish Filling

3 large red radishes, you can use any kind of radish you have around, minced or ground in a processor

1/2 green chili, minced

1/4 cup red onion, minced

1/2 tablespoon garam masala

1 pinch turmeric

1 pinch red chili powder

1 tablespoons fresh chopped cilantro.

No oil goes into the pan when you cook this because you want to cook the moisture out of the radish so this filling takes just a touch longer.

Put everything in a pan except for the cilantro.

Cook over a medium heat until the radish is a red brown in color and the moisture has been cooked away.

Then stir the cilantro through. Now, you are ready to stuff.

Take the dough and unwrap it. Roll it with your hands into a tube  and roll it in chapati flour. Then break off large meatball sized pieces and roll into balls.

Using your fingers create a disk from the ball, like a small pizza. Fill the dough with 2 tablespoons of either the cauliflower or the radish filling, press the seam together, dust each side with chapati flour and press down with your hands to get a flat thin disk.

Then roll to the thickness of a pita.

Don’t worry if some of the filling comes out.  Here you have two cooking options, you can put oil in a pan and fry these, or you can dry roast them in one pan, browning on each side, about 2-3 minutes per side, and then brush them with oil and quickly fry them in a second pan. This is what we did.

For the egg stuffed paratha go here for the recipe.

August 2, 2011

Manchurian Green Beans

Despite the name, Shiva insists that this spicy, savory green bean dish is uniquely Indian and certainly Asia and India share several culinary roots. Regardless of who invented it, this dish was a delightful surprise.

I worried that the beans were going to be oily, overcooked and drowned in sauce. Not so my friends, not so.  And even though everything on the plate was delicious, it was the beans that I wanted to eat the entire pot of. However, there were guests and I would have had to fight Shiva for the beans, which frankly seemed rude. He is, after all, not only teaching me Indian cuisine, but hosting these affairs, so I just had a normal portion. Twice.

Manchurian Beans

1/2 red onion, diced

2 pounds green beans

2 green chilies, minced (we used small Thai chilies)

1/2 cup chopped cilantro


2 tablespoons soy sauce

1 tablespoon garlic chili sauce (to taste)

1 1/2 teaspoons garlic paste

1 tablespoon ginger paste

1 teaspoon sriracha

1 1/2 tablespoons evaporated cane sugar

1-1/2 cup water

Sauce Thickener

2 tablespoons all-purpose flour

2 tablespoons water

Combine all the sauce ingredients, soy, ginger, garlic, sugar, chili-garlic paste, and sriracha into a bowl mix until the sugar has dissolved. Then pour into a small saucepan and bring to a boil. Allow sauce to simmer for 3-5 minutes until it begins to thicken slightly. Add water and bring back to a boil and simmer for another 3-5 minutes.

In the mean time, heat 2 tablespoons vegetable oil in a pan and add the red onion and the chilies. Fry the onions until soft but not brown.

In a separate pan, sauté green beans in 1 tablespoon oil until done, but still crisp. About 5 minutes. Add the onions and chilies and stir. Add Manchurian grave/sauce and the flour/ water mixture and stir until the sauce thickens. As soon as that happens, about 1 minute, pull from heat, stir in cilantro and serve.

July 25, 2011

Hummus: Spicy!

The versatility of hummus always makes me sing its praises, not to mention the ease factor. This seems almost like a cheat to post, but because a video is going up on showing me making hummus I thought I’d round out the experience. I actually make and eat hummus a lot for a number of reasons; it’s cheap, I almost always have most if not all of the ingredients around, and it’s healthy. Not to mention that it’s easy to change the hummus making it thicker or thinner depending on whether or not I am mostly planning to eat it on a sandwich or use as a dip.

Best snack ever? Hummus in pita (or on whole grain bread) with cucumbers, red onion and wasabi microgreens!

Without further ado:

Spicy Hummus (want non-spicy? Don’t use the spices!)

1 12 oz can garbanzo beans, drained with the water reserved

1/4 cup tahini

2 Tbsp extra virgin olive oil

1 garlic clove, roughly chopped

2 Tbsp lemon juice

1 1/2 tsp paprika

1 1/2 tsp cumin

1/2 tsp chili powder

1 teaspoon salt

Put the olive oil, lemon juice, garlic and garbanzo beans into a food processor and blend. Add paprika, cumin, chili powder, salt and 1/4 cup tahini and blend again. Taste, add more salt or lemon if need be and add the can water 1 tablespoon at a time until you get the consistency that you want.

That’s it! Cheap, simple, delicious, vegan and good for you.

Told you it was a cheat.

July 20, 2011

Indian Crispy Okra, Bhindi Kurkure, Suprisingly Delicious!

Until this dish, I hadn’t ever met an okra that I was crazy about. I never really had anything against it, and frankly I’m not sure that I’d had it any other way but fried. Fried vegetables and me don’t get along, unless it’s an asparagus, because most times I feel that the batter and the frying process heightens a slime factor that distinctly turns me off. Like way off. I know that most people are crazy about the juicy burst they get when biting into a piece of fried zucchini, frankly, it just makes me gag. Then when I asked the question: Why on earth am I eating something that is healthy and delicious in its natural state that is now not in any way whatsoever, I was forced to break up with fried vegetables altogether and this meant that okra and I had broken up as well.

So, when Shiva announced that our vegetable side dish was going okra I scowled a little. Ok, a lot. But everything he has taught me to make has been delicious so I put on my game face, flirted with the okra in the store and tried to pick out the plumpest ones. Now, even though this dish is often fried, we baked it in the oven.

Crispy Okra, Bhindi Kurkure

1 lb okra

1 tablespoon vegetable oil

1 teaspoon coriander

1 teaspoon cumin

1/2 teaspoon chili powder

1 tablespoon chunky chat

One of the keys to this recipe is to wash the okra the night before and store it in the fridge on a plate with just a paper towel over it. The next day cut the heads and tail off and then slice the okra lengthwise. Preheat the oven to 400 F.

Place the okra in a bowl and coat with 1 tablespoon vegetable oil. To this add 1 teaspoon coriander and cumin. 1/2 teaspoon chili powder and 1 tablespoon chunky chat masala. Toss the okra until evenly coated with the oil and spices and then arrange seed side up on a non-stick surface. Bake in the oven for 8-10 minutes or until crispy.

These came out savory, a little crunchy, with a hint of salt from the chunky chat masala. They were almost like kale chips. I couldn’t stop eating them. Every time I passed the plate I found more going in my mouth. In fact, I ate them all, and the people who usually get to taste our efforts were denied crispy okra all together. Thank goodness I can make more.

July 19, 2011

Vegetable Koftas in Punjabi Curry, Baked not Fried!

The Indian cooking lessons continue and when Shiva said we were going to make Koftas, I knew they were going to be good. Of course. Dumplings of all kinds, no matter the cuisine of origin, are some of the best things that a person can put into their mouths and I freely  admit that every time I see anything on a menu that remotely resembles a dumpling I order it, I don’t even care what’s in it.

As prepared as I thought I was, I wasn’t expecting how tasty these were, warm with spice, but light and fresh because of the farmer’s market vegetables, it is afterall the height of the season here in the Northeast. Though, maybe I shouldn’t be, I am constantly shocked at how so few ingredients can make such a volume of food in Indian cooking, it truly is magical.  I imagine that one day I will cease to be amazed, but that day isn’t today.

Vegetable Koftas

makes 10-12 dumplings

1 carrot grated

1 large potato boiled, skinned and smashed

1 zucchini grated

1/2 cup peas smashed

1/3 cup cilantro leaves roughly chopped

2 small green chilies minced

1/2 teaspoon turmeric

1 teaspoon cumin

1 teaspoon coriander powder

1/4 teaspoon chili powder

1 tablespoon Chunky Chat Masala

3-4 tablespoons gram flour (to hold the dough together)

Grate the zucchini and carrots into a bowl.

Squeeze the juice from the carrots and zucchini, reserving for another use, like adding to any sauce for more flavor.

Push the smashed peas and potatoes into a bowl and add the squeezed dry grated carrot and zucchini.

Knead this mixture until smooth as possible. Then add the gram flour a little at a time until the dough feels like it will hold together, it took us 3-4 tablespoons. It’s a little hard to be exact here, since some of that it going to depend on how liquidy the vegetables are. Once you have a dough, roll into ping pong sized balls and press down into patties.

Traditionally, these are fried, however we decided to bake them not only in the interest of our insides (and outsides) but also in the interest of not creating the gigantic mess that always seems to accompany deep frying at home. However, you can deep fry these at this point if you really, really want to.

Preheat the broiler. Once the oven is ready, put these on a non-stick baking surface and broil until brown on both sides, 3-4 minutes per side.

While these hot babes are cooking, make the Punjabi curry

Punjabi Curry

1 onion finely chopped and fried brown in 2 tablespoons vegetable oil.  Shiva and I used a red one.

To the frying onions add 1 teaspoon turmeric, 1/2 teaspoon chili powder, 1/2 tablespoon coriander, 1 teaspoon cumin, 1 tablespoons garlic and ginger (fresh or paste), 1/2 tablespoon salt, 1/2 teaspon garam masala.

Grind two tomatoes in a food processor.

Add this to the fried onions.

Cook down to a paste.

Add 1 1/2 cups water.

Add the vegetable Koftas to the curry.

Cover and let simmer for 5 minutes until you get this:

Yum! Serve this with rice or even dahl. We ate this with oven dried Okra and Goat Curry, both recipes coming this week.

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