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Recipes!
INDIAN MAIN COURSE AND SIDE DISHES, 3
Dopiaza
2 years ago
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Recipes!
In Hindi 'do' means 'two' and 'piaza' means 'onion'.
Serves 2:
1 Tb oil
3 small onions, halved
1 bay leaf
4 green cardamon pods
2 cloves
1-2 red chilies
4 black peppercorns
1-2 cloves of garlic, crushed
1/2 inch piece of ginger, finely chopped
1 medium onion, chopped
1/2 ts coriander powder
1/2 ts cumin powder
1/4 ts turmeric powder
1/2 ts chili powder (or a pinch of cayenne)
1/4 ts salt
1 large tomato, chopped
1/4 cup water
1/2 lb mushrooms, soaked TVP or peppers, or a mix
Heat 1/2 the oil on a medium heat, & fry the halved onions until they're translucent. Set them aside.
Add the remaining oil and saute the bay leaf, cardamon, cloves, chilies and peppercorns. When they start to crackle, add the chopped onions, garlic and ginger, and saute for 3 minutes.
Add the ground spices, and saute 3 more minutes. Add the water and tomato, and simmer for 5 minutes, until the sauce starts to thicken.
Add your mushrooms, TVP and/or pepper and cook for 10-15 minutes, until cooked through. Add back in the halved onion, and warm through. Serve with rice or bread, and as you're eating don't forget about the cardamon pods, cloves, chili and peppercorns that are lurking in the sauce!
Serves 2:
1 Tb oil
3 small onions, halved
1 bay leaf
4 green cardamon pods
2 cloves
1-2 red chilies
4 black peppercorns
1-2 cloves of garlic, crushed
1/2 inch piece of ginger, finely chopped
1 medium onion, chopped
1/2 ts coriander powder
1/2 ts cumin powder
1/4 ts turmeric powder
1/2 ts chili powder (or a pinch of cayenne)
1/4 ts salt
1 large tomato, chopped
1/4 cup water
1/2 lb mushrooms, soaked TVP or peppers, or a mix
Heat 1/2 the oil on a medium heat, & fry the halved onions until they're translucent. Set them aside.
Add the remaining oil and saute the bay leaf, cardamon, cloves, chilies and peppercorns. When they start to crackle, add the chopped onions, garlic and ginger, and saute for 3 minutes.
Add the ground spices, and saute 3 more minutes. Add the water and tomato, and simmer for 5 minutes, until the sauce starts to thicken.
Add your mushrooms, TVP and/or pepper and cook for 10-15 minutes, until cooked through. Add back in the halved onion, and warm through. Serve with rice or bread, and as you're eating don't forget about the cardamon pods, cloves, chili and peppercorns that are lurking in the sauce!
2 years ago
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Recipes!
Southern Indian mixed vegetable dish (Avial)
Serves 6
Preparation time 30 mins to 1 hour
Cooking time 10 to 30 mins.
Ingredients
2½ tbsp vegetable oil
1 tsp cumin seeds
½ medium onion, sliced
1-2 green chillies, sliced in half lengthwise
¾ tsp ground turmeric
salt, to taste
2 medium carrots, peeled and chopped
2 medium potatoes, peeled and cut into chunks
½ cucumber, halved lengthwise, seeds removed, chopped into 1cm/½in pieces
100g/3½oz green beans, topped, tailed and chopped into thirds
50g/2oz shallots, peeled and halved
10g/½oz fresh ginger, peeled and roughly chopped
60g/2½oz desiccated coconut, soaked in water to just cover
2 small handfuls frozen peas
12 fresh or dried curry leaves
5-6 tbsp plain soya yoghurt
1 tbsp coconut oil (optional)
Method
1. Heat the oil in a large non-stick pan. Add the cumin, onion and chillies and cook until the onions are soft and beginning to colour.
2. When the onions are cooked, stir in the turmeric, salt, carrots and potatoes.
Cover the pan and cook over a low heat, stirring often. If necessary, add a splash of water to prevent the vegetables from burning.
3. After about 15 minutes, add the cucumber and beans.
Cover the pan again and cook for a further 5-10 minutes until all the vegetables are tender.
4. Meanwhile, place the shallots, ginger and coconut (complete with its soaking liquid) into a blender.
Blend to a fine paste before adding to the pan, along with the peas.
Cook for a further five minutes, stirring thoroughly.
Tear the curry leaves into the pan and stir in the soya yoghurt.
5. To serve, take the pan off the heat and pour the coconut oil over the vegetables, if using. Spoon the mixture on to six serving plates and serve with basmati rice.
Serves 6
Preparation time 30 mins to 1 hour
Cooking time 10 to 30 mins.
Ingredients
2½ tbsp vegetable oil
1 tsp cumin seeds
½ medium onion, sliced
1-2 green chillies, sliced in half lengthwise
¾ tsp ground turmeric
salt, to taste
2 medium carrots, peeled and chopped
2 medium potatoes, peeled and cut into chunks
½ cucumber, halved lengthwise, seeds removed, chopped into 1cm/½in pieces
100g/3½oz green beans, topped, tailed and chopped into thirds
50g/2oz shallots, peeled and halved
10g/½oz fresh ginger, peeled and roughly chopped
60g/2½oz desiccated coconut, soaked in water to just cover
2 small handfuls frozen peas
12 fresh or dried curry leaves
5-6 tbsp plain soya yoghurt
1 tbsp coconut oil (optional)
Method
1. Heat the oil in a large non-stick pan. Add the cumin, onion and chillies and cook until the onions are soft and beginning to colour.
2. When the onions are cooked, stir in the turmeric, salt, carrots and potatoes.
Cover the pan and cook over a low heat, stirring often. If necessary, add a splash of water to prevent the vegetables from burning.
3. After about 15 minutes, add the cucumber and beans.
Cover the pan again and cook for a further 5-10 minutes until all the vegetables are tender.
4. Meanwhile, place the shallots, ginger and coconut (complete with its soaking liquid) into a blender.
Blend to a fine paste before adding to the pan, along with the peas.
Cook for a further five minutes, stirring thoroughly.
Tear the curry leaves into the pan and stir in the soya yoghurt.
5. To serve, take the pan off the heat and pour the coconut oil over the vegetables, if using. Spoon the mixture on to six serving plates and serve with basmati rice.
2 years ago
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Recipes!
Don't let the 'cheese' word put you off, this goes great with Indian food, and many western dishes too. It doesn't disintergrate in food but stays whole and works well in dishes like stuffed peppers etc.
~~~~~~~:~
Vegan Paneer 'Cheese'.
Preparation time 1-2 hours
Cooking time less than 10 mins
Paneer is home-made, unsalted, white cheese. It has a fresh quality and a dense, crumbly texture that goes beautifully with strong flavours.
Ingredients
1 litres soya milk
150mls fresh 'live' soya yoghurt,
or 1tbsp lemon juice
Method
1. Bring the milk to the boil in a heavy-based saucepan.
2. Once the milk starts to boil and rise up, stir in the soya yoghurt or lemon juice.
Keeping the milk on the heat, stir gently to help the milk curdle; it should only take about a minute.
If it does not separate, add the rest of the yoghurt and keep stirring.
The curds will coagulate and separate from the watery whey.
3. Remove from the heat.
4. Line a large sieve with muslin or cheesecloth and place over a large bowl or saucepan. Strain the cheese into the sieve and run some cold water through it. Discard the whey or use for another purpose.
5. Wrap the cheese in the cloth and hang from the kitchen tap over the sink to allow the excess water to drain for 20 minutes. Then, keeping it fairly tight, put the paneer onto a clean work surface. Place a heavy weight on top for 30-40 minutes, or until it is flattened into a firm block. (You can refill the same saucepan with water and place it on top as a weight). Then cut into cubes or crumble, depending on how you want to use it.
6. Store any unused pieces in the refrigerator in water and cover. You can also freeze the paneer in an airtight container. Defrost thoroughly before use. It is delicious when served with a sprinkling of sea salt, freshly ground pepper and a drizzle of olive oil.
~~~~~:~
~~~~~~~:~
Vegan Paneer 'Cheese'.
Preparation time 1-2 hours
Cooking time less than 10 mins
Paneer is home-made, unsalted, white cheese. It has a fresh quality and a dense, crumbly texture that goes beautifully with strong flavours.
Ingredients
1 litres soya milk
150mls fresh 'live' soya yoghurt,
or 1tbsp lemon juice
Method
1. Bring the milk to the boil in a heavy-based saucepan.
2. Once the milk starts to boil and rise up, stir in the soya yoghurt or lemon juice.
Keeping the milk on the heat, stir gently to help the milk curdle; it should only take about a minute.
If it does not separate, add the rest of the yoghurt and keep stirring.
The curds will coagulate and separate from the watery whey.
3. Remove from the heat.
4. Line a large sieve with muslin or cheesecloth and place over a large bowl or saucepan. Strain the cheese into the sieve and run some cold water through it. Discard the whey or use for another purpose.
5. Wrap the cheese in the cloth and hang from the kitchen tap over the sink to allow the excess water to drain for 20 minutes. Then, keeping it fairly tight, put the paneer onto a clean work surface. Place a heavy weight on top for 30-40 minutes, or until it is flattened into a firm block. (You can refill the same saucepan with water and place it on top as a weight). Then cut into cubes or crumble, depending on how you want to use it.
6. Store any unused pieces in the refrigerator in water and cover. You can also freeze the paneer in an airtight container. Defrost thoroughly before use. It is delicious when served with a sprinkling of sea salt, freshly ground pepper and a drizzle of olive oil.
~~~~~:~
2 years ago
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Recipes!
These dishes sound absolutely scrumptious Linda and Purple!!! Thank you for sharing them.
Eggplant Bharta
2 years ago
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Recipes!
This dish is a something of a steal from Sarah Kramer's excellent _La Dolce Vegan!_ - although I've made similar before. Sarah makes it easy! I played around a tad with the proportions, the spices and the method (don't I always), but I turned to her recipe first.
EGGPLANT BHARTA
(For two people)
You will need enough grain for the two of you - I used long-grain brown organic rice - to start cooking while you make the dish itself. Here is my version:
1 'small' eggplant, cubed (I left the skin on and used several smaller eggplants)
1 small onion, chopped
1/2 cup (approx.) of vegetable stock (homemade is best - enough to 'saute' the vegetables)
5 cloves garlic, chopped fine
2 inches of fresh ginger, grated
1 Tbsp ground cumin seed
2 tsp ground coriander seed
1/2 tsp turmeric powder
1/4 tsp cayenne - or to your taste
1 small thai chile
4 roma tomatoes (I used the equivalent amount of regular tomatoes), finely chopped
a couple of handfulls of fresh cilantro (coriander leaves, 'Chinese parsley'), chopped
cilantro for garnish
In a large pan put all ingredients except for the tomatoes and cilantro and 'saute' covered on med-high for around ten minutes or until the eggplant is soft. You may need to add a little more liquid to prevent burning, so keep an eye on it.
Reduce the heat to simmer and add the tomatoes and cilantro, cover, and let it simmer for another 5 minutes.
Serve over rice with any 'side salads' and condiments you usually use for an Indian-style meal.
From River
Mung bean pancakes (Cheela)
2 years ago
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Recipes!
I realised we'd run out of basmati rice the other day after I'd already started cooking an Indian meal. So, we had it with these instead. Heavy on the protein, instead of carbs, but so tasty! Easy to make too (even for me, who's notoriously bad at watching pans!)
makes about 9
Soak the mung beans on water that covers them for 6-7 hours*. Drain.
In a blender or food processor, blend the drained beans until they're paste-like. Mix in the cayenne, salt, turmeric & 4 fl oz water, so you get a smooth, thick batter.
Just before cooking, stir in the spring onions, tomato & coriander.
(If you want to keep the pancakes hot as you make them, preheat the oven on a low heat, & pop them in there as they're done until you've made them all) Heat a non-stick or cast iron frying pan over a low-medium heat. Spread 1 ts oil over the pan.
Put 2 & 1/2 fl oz of batter into the pan, and smooth it out with the bottom of your ladle into a round about 5-6 inches in diameter. Drizzle another 1/2 ts oil on the top and another 1/2 ts around the sides. Using a plastic spatula, smooth the top of the pancake & spread the oil across it.
Cover the pan & let the pancake cook for 2 minutes - it should have a nice reddish colour. Turn it over & cook the other side, uncovered, for 1 & 1/2 minutes, until the second side has a few red spots.
Make the rest in the same way, making sure to stir the pancake mix each time before you scoop it out.
*I used split, but not hulled mung beans - worked just fine. I also didn't have 6-7 hours to soak them, so I used the quick soak method: cover with boiling water, bring back to the boil, cover the pan, & leave for 1/2 hour to an hour (longer for whole beans, shorter for split mung beans & the like).
makes about 9
- 6 oz hulled & split mung beans
- 1/8-1/4 ts cayenne
- 1 ts salt
- 1/4 ts gound turmeric
- 1/2 ts cumin seeds
- 2 spring onions
- 1 medium tomato, peeled, deseeded, chopped & left to drain
- 2 Tbs chopped coriander
- vegetable oil, for frying
Soak the mung beans on water that covers them for 6-7 hours*. Drain.
In a blender or food processor, blend the drained beans until they're paste-like. Mix in the cayenne, salt, turmeric & 4 fl oz water, so you get a smooth, thick batter.
Just before cooking, stir in the spring onions, tomato & coriander.
(If you want to keep the pancakes hot as you make them, preheat the oven on a low heat, & pop them in there as they're done until you've made them all) Heat a non-stick or cast iron frying pan over a low-medium heat. Spread 1 ts oil over the pan.
Put 2 & 1/2 fl oz of batter into the pan, and smooth it out with the bottom of your ladle into a round about 5-6 inches in diameter. Drizzle another 1/2 ts oil on the top and another 1/2 ts around the sides. Using a plastic spatula, smooth the top of the pancake & spread the oil across it.
Cover the pan & let the pancake cook for 2 minutes - it should have a nice reddish colour. Turn it over & cook the other side, uncovered, for 1 & 1/2 minutes, until the second side has a few red spots.
Make the rest in the same way, making sure to stir the pancake mix each time before you scoop it out.
*I used split, but not hulled mung beans - worked just fine. I also didn't have 6-7 hours to soak them, so I used the quick soak method: cover with boiling water, bring back to the boil, cover the pan, & leave for 1/2 hour to an hour (longer for whole beans, shorter for split mung beans & the like).
2 years ago
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Recipes!
This sounds absolutely wonderful, Linda 
And easy to make? They always look so tricky. I must try this!
Btw, for those of you who might otherwise be confused, by '2 Tbsp chopped coriander' in the recipe, Linda is no doubt referring to coriander leaves (the 'chopped' part gives it away 
but I thought I'd mention it) - what many in the USA call 'cilantro'.
2 years ago
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Recipes!
Nope, not difficult at all - even I managed not to burn them! 
And, yes, that should be 'chopped fresh coriander leaves'! (Though I didn't have any, & it tasted fine without.)
Also, those 'quick-soak' instructions at the end, should of course say to cover the pan, remove from the heat, and leave for 30-60 minutes.
And, yes, that should be 'chopped fresh coriander leaves'! (Though I didn't have any, & it tasted fine without.)
Also, those 'quick-soak' instructions at the end, should of course say to cover the pan, remove from the heat, and leave for 30-60 minutes.
Maharaja seitan curry
1 year ago
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Recipes!
Serves 2-4 (depends what else you're serving it with)
Heat oil in a large saucepan over medium heat. Stir in cumin seed and cook until they start to pop, 20 to 45 seconds. Stir in onion, and cook until golden brown, about 5 minutes. Season with turmeric, cayenne, garlic, and ginger. Cook for 1 to 2 minutes until fragrant.
Stir in the tomatoes & seitan, & simmer until reduced slightly & the seitan has taken on some of the sauce flavour - 10-20 minutes. Stir in the garam masala, & serve.
- 2 tablespoons vegetable oil
- 1 teaspoon cumin seed
- 2 medium onions, finely chopped
- 1 teaspoon ground turmeric
- 1 teaspoon cayenne pepper to taste
- 1 teaspoon garam masala
- 1 clove garlic, minced
- 1 tablespoon minced ginger
- 1 tin of chopped tomatoes
- 8 oz seitan pieces
Heat oil in a large saucepan over medium heat. Stir in cumin seed and cook until they start to pop, 20 to 45 seconds. Stir in onion, and cook until golden brown, about 5 minutes. Season with turmeric, cayenne, garlic, and ginger. Cook for 1 to 2 minutes until fragrant.
Stir in the tomatoes & seitan, & simmer until reduced slightly & the seitan has taken on some of the sauce flavour - 10-20 minutes. Stir in the garam masala, & serve.
Bhindi (okra) thoran
1 year ago
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Recipes!
Thorans are fresh, crunchy stir-fried veg dishes flavoured with coconut & curry leaves, which originated in Kerala, Southern India.
Serves 4
7 oz okra, topped & tailed, cut into 1cm pieces
3 Tbs oil
1 & 1/2 Tbs black/brown mustard seeds
10 curry leaves
2 dried red chilies
1 onion, finely chopped
1 ts turmeric powder
2 oz freshly grated or desiccated coconut
Heat the oil in a large frying pan over a medium heat, & add the mustard seeds. When they begin to pop, add the onion, curry leaves & whole chilies. Cook, stirring, for 5 minutes until the onion softens.
Stir in the turmeric & a little salt if you like, and stir-fry for another 2 minutes. Add the okra & stir-fry for another 3-4 minutes.
Stir in the coconut, & serve.
Serves 4
7 oz okra, topped & tailed, cut into 1cm pieces
3 Tbs oil
1 & 1/2 Tbs black/brown mustard seeds
10 curry leaves
2 dried red chilies
1 onion, finely chopped
1 ts turmeric powder
2 oz freshly grated or desiccated coconut
Heat the oil in a large frying pan over a medium heat, & add the mustard seeds. When they begin to pop, add the onion, curry leaves & whole chilies. Cook, stirring, for 5 minutes until the onion softens.
Stir in the turmeric & a little salt if you like, and stir-fry for another 2 minutes. Add the okra & stir-fry for another 3-4 minutes.
Stir in the coconut, & serve.
Potato and Spinach in Chili Sauce
1 year ago
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Recipes!
Here is a very unique vegetable dish with an Indian curry flavor. Just to warn you, if you don't like spicy food better pass on this one (or at least decrease the number of chilies). If made according to the specifications below, this recipe has plenty of kick. The potatoes balance it out a bit though so it's not too over the top.
Total time: 45 min
Prep time: 20 min prep
SERVES 6
2 tablespoons olive oil
1 teaspoon cumin seeds
6 garlic cloves, medium, chopped
6 Thai red chili peppers, stems removed, coarsely chopped (do not remove seeds)
1/4 teaspoon turmeric
1 cup water
1 lb new potatoes, scrubbed and halved
1 large tomato, cored and cut into 1 inch pieces
1/4 cup cilantro, fresh, finely chopped
1 tablespoon brown sugar, firmly packed
1 1/2 teaspoons sea salt
8 ounces spinach leaves, fresh, chopped
1. In a medium saucepan over medium heat, heat the oil.
2. Add the cumin seeds and cook until they turn reddish brown and smell nutty (5 to 10
seconds).
3. Immediately add the garlic and chilies. Saute until the until the garlic is lightly brown and the
chilies blackened (about 1 minute).
4. Sprinkle in the turmeric and then carefully pour in the water. Stir to release any browned bits
of garlic.
5. Add the potatoes, tomato, cilantro, brown sugar and salt.
6. Stir once or twice then bring to a boil.
7. Reduce heat to medium-low, cover the pan, and simmer, stirring occasionally until the
potatoes are fall apart tender (approximately 20-25 minutes).
8. Add the spinach a couple handfuls at a time stirring until wilted (approx 2 minutes).
9. Substitutions: Can use a white or yellow skin potatoes in the place of new potatoes. Cut them into 11/2 to 2 inch cubes. May use cayenne peppers instead of Thai chilies.
Total time: 45 min
Prep time: 20 min prep
SERVES 6
2 tablespoons olive oil
1 teaspoon cumin seeds
6 garlic cloves, medium, chopped
6 Thai red chili peppers, stems removed, coarsely chopped (do not remove seeds)
1/4 teaspoon turmeric
1 cup water
1 lb new potatoes, scrubbed and halved
1 large tomato, cored and cut into 1 inch pieces
1/4 cup cilantro, fresh, finely chopped
1 tablespoon brown sugar, firmly packed
1 1/2 teaspoons sea salt
8 ounces spinach leaves, fresh, chopped
1. In a medium saucepan over medium heat, heat the oil.
2. Add the cumin seeds and cook until they turn reddish brown and smell nutty (5 to 10
seconds).
3. Immediately add the garlic and chilies. Saute until the until the garlic is lightly brown and the
chilies blackened (about 1 minute).
4. Sprinkle in the turmeric and then carefully pour in the water. Stir to release any browned bits
of garlic.
5. Add the potatoes, tomato, cilantro, brown sugar and salt.
6. Stir once or twice then bring to a boil.
7. Reduce heat to medium-low, cover the pan, and simmer, stirring occasionally until the
potatoes are fall apart tender (approximately 20-25 minutes).
8. Add the spinach a couple handfuls at a time stirring until wilted (approx 2 minutes).
9. Substitutions: Can use a white or yellow skin potatoes in the place of new potatoes. Cut them into 11/2 to 2 inch cubes. May use cayenne peppers instead of Thai chilies.
INDIAN CURRY
1 year ago
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Recipes!
okay, my ex was indian and always made me curry with roti or other flatbreads and i became addicted. this is his personal recipe:
[[sorry some of the measurements are not exact, he didnt measure but it turned out perfect every time]]
approx. 1 can chickpeas
1 medium onion, chopped small
Paneer [cheese] - 1 cube
various indian Spices [experiment]
Vegetable oil
Cumin seeds - 1 small handful
Garlic
V8 vegetable juice
Green peas - 1/2 cup
Boil the vegetable oil, put in cumin. Fry a little bit in saucepan on med-high heat. add in onions and fry them. Once it is a little brown, put in spices, mix. Add water and 3/4 of the small sized cans of regular v8 juice. Once boiling, add chickpeas, paneer, green peas, and a dash of salt. Boil 15 mins, mixing occasionally. Serve warm over flatbread.
1 year ago
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Recipes!
Thanks, Shawna - sounds like a very adaptable recipe. Always my favourite kind. Obviously, the paneer is no good 
, but there's a great paneer substitute further up this thread, and cubes of soft tofu will do at a pinch.
Obviously, the paneer is no good , but there's a great paneer substitute further up this thread, and cubes of soft tofu will do at a pinch.
ALOO GOBI
1 year ago
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Recipes!
ALOO GOBI
FROM: http://www.quickindiancooking.com/2007/03/16/aloo-gobi/
and posted with kind permission of Mallika, who originated the recipe there.
This recipe serves four:
400gms cauliflower, cut into large florets
4 large new potatoes halved or two large normal potatoes peeled and quartered
1 small onion, chopped
1 clove garlic, chopped fine
Half inch ginger, grated
1 tsp coriander powder
1 tsp cumin powder
Half tsp garam masala
Quarter tsp turmeric powder
Half tsp chilli powder
1 tbsp oil
Fresh coriander to garnish
Salt to taste
Heat the oil and fry the onion, garlic and ginger. Throw in the potatoes, all the powders apart from the garam masalas, add a tiny bit of water, cover the pot and cook the potatoes.
Don’t add too much water but make sure there is just enough to cook the potatoes.
When the potatoes are almost cooked (you will be able to insert a fork into the potatoes with some difficulty), add in the cauliflower.
Again, cover the pot and cook until the cauliflowers become soft and a fork can be inserted into them easily.
It’s very important to add the cauliflower when the potatoes are almost cooked or they’ll be overcooked.
Add salt and sprinkle garam masala and fresh coriander to finish. This dish should be served bone dry, ideally with some naan or roti.
River's Note:
Excellent quick version of this dish - I'll be making it this way now Those who don't enjoy their Indian dishes quite as hot and spicy as we do, however, should be aware that the chilli powder in the recipes means powdered chillies (I used cayenne) and might find it a bit HOT. Please add your chilli powder with due caution 
Kabocha squash puree
9 months ago
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Recipes!
We had friends over unexpectedly this week, & I thought I'd make a couple of snacks for them. I had a cooked kabocha pumpkin in the fridge that I was going to turn into soup, but I thought it'd make a good pâté instead, and somehow Indian seemed to be the way to go, so this recipe was born:
- 1 cooked Kabocha squash, butternut squash, pumpkin, or any other hard squash (I cut it in half & scooped out the seeds, rubbed a little oil over the inside, then baked the two halves in a 400F oven. I think it was for about 20 minutes, but I can't remember. You'll just have to check it regularly.)
- 1-2 Tbs light vegetable oil (I used safflower. More is nicer, but less is healthier)
- 1 ts brown/black mustard seeds
- 1 small shallot, finely chopped
- 1 clove garlic, crushed
- 1/4 small red chili, very finely chopped (this is all I had left - more would have been nicer)
- 1 Tb chopped fresh coriander leaves
Scoop the flesh out of the cooked squash halves, mash, & set aside.
Heat the oil over a medium heat, & when it's hot throw in the mustard seeds. They'll start to pop after a few seconds - immediately add the onion, garlic & chili, & fry until the onion is translucent.
Stir this into the mashed squash, along with the coriander. I served it cold, but you could add the squash to the pan instead & warm the whole thing through.
- 1 cooked Kabocha squash, butternut squash, pumpkin, or any other hard squash (I cut it in half & scooped out the seeds, rubbed a little oil over the inside, then baked the two halves in a 400F oven. I think it was for about 20 minutes, but I can't remember. You'll just have to check it regularly.)
- 1-2 Tbs light vegetable oil (I used safflower. More is nicer, but less is healthier)
- 1 ts brown/black mustard seeds
- 1 small shallot, finely chopped
- 1 clove garlic, crushed
- 1/4 small red chili, very finely chopped (this is all I had left - more would have been nicer)
- 1 Tb chopped fresh coriander leaves
Scoop the flesh out of the cooked squash halves, mash, & set aside.
Heat the oil over a medium heat, & when it's hot throw in the mustard seeds. They'll start to pop after a few seconds - immediately add the onion, garlic & chili, & fry until the onion is translucent.
Stir this into the mashed squash, along with the coriander. I served it cold, but you could add the squash to the pan instead & warm the whole thing through.
Mock duck with cabbage, peas & spinach
9 months ago
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Recipes!
After I made the kabocha puree, I thought I'd make some of my spicy red cabbage to go with it, since I had some white cabbage that needed using up. Once I'd started to make it though, I realised just how little cabbage was left, so I thought I'd bulk it out with a little frozen spinach. Then as I was putting the spinach back in the freezer, I spotted the peas, & thought they'd make a good addition too. Then I spotted a tin of mock duck in the cupboard & threw that in too. By the time I'd done, it was a full meal instead of a couple of snacks, so all I had to do then was cook up some basmati rice for everyone.
Serves 2-4, depending on what you're serving it with
- 1-2 Tbs light vegetable oil (I used safflower. More is nicer, but less is healthier)
- 1/2 ts brown/black mustard seeds
- 1/2 ts fenugreek seeds
- 1/2 ts cumin seeds
- 1/2 ts kalonji (black onion seeds)
- 1/4 white cabbage, shredded about 1cm thick
- about 1 cup frozen spinach
- about 1 cup frozen peas
- 1 small tin Chinese 'mock duck' (you might want to rinse it under the tap - it can be a little salty straight out of the tin)
- 1 generous ts garam masala
Heat the oil over a medium heat, & when it's hot throw in the seeds. They'll start to pop after a few seconds - immediately add the cabbage & a few tablespoons of water. Put the lid on the pan & fry for a few minutes until the cabbage starts to soften. Add the spinach & cook down for a few minutes more. Throw in the peas & mock duck, turn the heat down & cover the pan again. Cook until the peas are done and the mock duck is warmed through. Stir in the garam masala & serve.
You could also add chili to this one.
Serves 2-4, depending on what you're serving it with
- 1-2 Tbs light vegetable oil (I used safflower. More is nicer, but less is healthier)
- 1/2 ts brown/black mustard seeds
- 1/2 ts fenugreek seeds
- 1/2 ts cumin seeds
- 1/2 ts kalonji (black onion seeds)
- 1/4 white cabbage, shredded about 1cm thick
- about 1 cup frozen spinach
- about 1 cup frozen peas
- 1 small tin Chinese 'mock duck' (you might want to rinse it under the tap - it can be a little salty straight out of the tin)
- 1 generous ts garam masala
Heat the oil over a medium heat, & when it's hot throw in the seeds. They'll start to pop after a few seconds - immediately add the cabbage & a few tablespoons of water. Put the lid on the pan & fry for a few minutes until the cabbage starts to soften. Add the spinach & cook down for a few minutes more. Throw in the peas & mock duck, turn the heat down & cover the pan again. Cook until the peas are done and the mock duck is warmed through. Stir in the garam masala & serve.
You could also add chili to this one.
This recipe -
9 months ago
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Recipes!
This recipe sounds wonderful - I can't wait to try it. Thanks so much - De.
Kayi Korma - Southern Indian (raw)
2 months ago
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Recipes!
This was an experiment to try to replicate a Southern Indian curry found in 'The New Tastes of India', & turned out amazingly well. We'll be making this one again.
Serves 2
flesh of one young Thai coconut
handful of raw cashews
3/4 cup water
1 level ts ground turmeric
½ ts mustard powder
½ ts ginger powder
1 ts garam masala
1-2 ts raw agave syrup (or to taste)
1 small shallot, finely sliced
1 carrot, finely sliced (I used a vegetable peeler to slice it)
1 red pepper, finely sliced
½-1 chili pepper, finely chopped (or to taste)
5 or 6 button mushrooms, finely sliced
½ bag of baby spinach leaves
In
a food processor or blender, blend the coconut meat, cashews, spices
and agave syrup, adding the water a little at a time, until a smooth
sauce forms.
Stir this into the vegetables, and leave to
marinade for a while. If you want it warmed through, leave it in your
dehydrator or an oven on it's lowest setting (make sure to not let it
cook though!).
