Your Cooking Coach
Show MenuHide Menu

Category Archives: Vegetarian

Punjabi Kadhi- Potato Fritters Cooked in a Yogurt Gravy

June 16, 2019

Kadhi 1

Amazing recipe I haven’t posted in a while…

This is a delicious dish I grew up with. My mom would make it once in a while and when she did – we all looked forward to it. For me it is one of those things I like to eat every few months- not all the time- not sure why- maybe because it is a bit labor intensive so people don’t end up making it very often.

This dish also has a few hard to find ingredients- including asafetida, fenugreek seeds and dried fenugreek. These ingredients are available at any Indian grocery store or online.

The dish is essentially a yogurt gravy thickened with besan (chickpea flour). Potato fritters are fried made with onions, ginger, cilantro,etc and are added to the thickened yogurt gravy.

Last but not least, the dish is seasoned with a mixture of fenugreek seeds and chili peppers and topped with dried fenugreek leaves.

The dish has a very distinct flavor imparted by the asafetida and the fenugreek seeds. You could make it without either and it will still taste good.

Try this on a Sunday afternoon when you have some time to spend in the kitchen- our family will love it…

Yogurt Gravy

  • 6 cups low-fat plain yogurt (it should be nice and tangy), whisk till smooth
  • 1 cup besan (chickpea flour), sifted
  • 7 cups water
  • Salt
  • 1 teaspoon turmeric
  • 1/8 teaspoon asafetida powder

Add the yogurt and besan to a large saucepan. Whisk till smooth, getting rid of all lumps. Add the water, salt, turmeric and asafetida powder. Bring to a boil and simmer for at least 45 minutes to an hour.

Potato Fritters

Kadhi1

  • 2 cups besan (chickpea flour)
  • 1 large potato, chopped into ¼ inch dice
  • ½ cup cilantro, chopped
  • 3 green onions, chopped
  • ½ small red onion, chopped
  • 2 inch grated ginger
  • 1 teaspoon garam masala
  • ½ teaspoon cayenne pepper
  • 2 teaspoons coriander powder
  • 2 teaspoons salt
  • ¼ teaspoons baking powder
  • ¾ cup water

Mix the besan, potato, cilantro, green onions, red onion, ginger, garam masala, cayenne pepper, coriander powder, salt and baking powder into a medium bowl. Add the water slowly while mixing the ingredients with your hands. The consistency should be like a wet potato salad.

Kadhi

  • 2 cups extra light olive oil

Place the oil into a wok like saucepan and heat the oil to 375 degrees. Form soft balls with a spoon and gently fry in the oil. Try not to over crowd. Fry for 2 to 3 minutes or till the fritters are golden brown. Take out and drain in a paper towel lined platter. Repeat process till all the mixture is used up.
Add the fritters to the simmering yogurt gravy. Turn the heat off.

Seasonings

  • 2 tablespoons extra light olive oil (you can same oil you used for frying)
  • 1 teaspoon fenugreek seeds
  • ¼ teaspoon asafetida
  • ½ teaspoon cayenne pepper
  • 3 dried chili pepper

Kadhi3

Heat the oil in a small frying pan. Add the fenugreek seeds, asafetida, cayenne pepper and the chili peppers. Saute on medium heat till the seeds begin to sizzle, about 30 seconds. Add the seasoned oil into the gravy. Mix and check for seasonings.

Garnish

  • 1 teaspoon garam masala
  • 1 tablespoon dried fenugreek leaves (methi)

Garnish with garam masala and methi. Serve hot with plain rice.

Kadhi4

Bean Avocado and Shishito Pepper Salad

June 4, 2019

Shishito peppers are everywhere now.. they are these small Japanese peppers that can be quite mild or every once in a while, they can be a bit spicy.. this salad is delicious with black beans and avocados…

  • 1 can black beans, rinsed and drained
  • 1 avocado, chopped
  • 3 to 4 shishito peppers
  • 1 medium pepper, yellow or red, chopped
  • 2 green onions, chopped
  • ½ cup cilantro
  • Juice of a large lemon juice
  • 1 to 2 teaspoons salt
  • 1 teaspoon honey
  • 1 tablespoon extra virgin olive oil

Transfer the shishito peppers to a heated cast iron pan. On medium high heat, char the peppers on all sides- about 6 to 7 minutes. Transfer the peppers to a chopping board and let cool and then chop. Transfer the beans, avocado, charred peppers, sweet peppers, green onions and cilantro to a serving bowl. Add the lemon juice, salt, honey and oil. Mix well and taste for seasonings and adjust. Let it sit for at least half an hour before serving.

Moroccan Style Carrot and Orange Salad with Harissa Dressing

June 3, 2019

This is a great carrot salad to complement yesterdays’ stew or any other entree.. in fact, it will delicious with any grilled meats/seafood! I have buying the most gorgeous looking multi colored organic carrots from Trader Joes but any kind of carrots will do, in face you can buy the pack of already shredded carrots to keep things simple. Either way, this is a yummy salad!

  • 4 to 5 carrots, peeled and grated
  • 3 to 4 navel oranges, cut into segments and squeeze the juice and keep aside for dressing
  • 4 green onions, chopped

Transfer all the ingredients to a serving bowl. Keep aside.

Dressing

  • ½ cup orange juice
  • Juice of 2 lemons
  • 1 teaspoon roasted cumin seeds, crushed
  • 1 to 2 teaspoons honey
  • 1/3 cup extra virgin olive oil
  • 1 tablespoon harissa paste
  • 1 teaspoon salt

Transfer all the ingredients to an airtight container. Mix well with the lid on. Taste for seasonings. Pour half of the dressing onto the salad, mix well and add some salt to adjust seasonings. Pour more dressing if needed. Let the salad sit for at least an hour in the fridge before serving.

Moroccan Style Vegetable Stew with Olive Gremolata

June 2, 2019

This is a great vegetarian stew to make for company or through the week- and a great recipe to post for meatless Monday!! It does have a whole lot of ingredients but most of them are very common and are usually in a pantry. Harissa is a Moroccan style condiment that is made with red peppers and can have some heat as well… it is commonly found in super markets…

  • 3 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground coriander
  • 2 teaspoons ground cumin
  • 1 teaspoon cayenne pepper
  • 3 garlic cloves, minced
  • 4 dates, pitted and chopped
  • 1 tablespoon harissa paste
  • 1 tablespoon tomato paste
  • 2 tablespoons all purpose flour
  • 2 large carrots, chopped
  • 1 large yellow pepper, chopped
  • 1 14 ounces can of tomatoes (I used fire roasted with green chilies)
  • 1 cauliflower head, cut into small florets
  • 1 14 ounces can of chickpeas, rinsed and drained
  • 3 to 4 cups water or vegetable broth
  • Salt

Heat a large saucepan with the olive oil. Add the onion and cook on medium heat for 3 to 4 minutes. Add the cinnamon, coriander, cumin and cayenne pepper. Saute for 2 minutes on medium heat. Add the garlic and dates and sauté for another 2 minutes. Add the harissa paste, tomato paste and flour. Saute for another 2 minutes. Add the carrots and pepper. Saute on medium heat for 3 to 4 minutes. Add the tomatoes, cauliflower and chickpeas. Saute for 3 to 4 minutes and add the water or broth. Bring to a boil and add 2 teaspoons salt. Lower the heat and cover with lid and cook for 20 minutes. Take the lid off and continue cooking till the consistency is of a thick stew. Check for seasonings and keep aside.

Gremolata

  • ½ cup green olives, chopped (I used olives stuffed with garlic)
  • ½ cup parsley, chopped
  • ¼ cup golden raisins, chopped
  • Zest of one large lemon

Mix the olives, parsley, raisins and lemon zest in a small bowl. Top the stew and serve.

 

Memorial Day Recipes: Spicy Grilled Potatoes

May 22, 2019

Grilled Potato Salad2

  • 5 to 6 medium red skinned potatoes, peeled and sliced thin
  • 2 tablespoons extra virgin olive oil
  • Salt
  • Pepper

Place the potatoes on a grill pan and drizzle the olive oil and sprinkle salt and pepper. Mix well and grill on medium till the potatoes are golden brown and tender- about half an hour. In case the potatoes are brown but not cooked, place them in an aluminum foil pouch and grill till soft.
Take off the grill and keep aside.

Dressing

  • 1 cup fresh cilantro, chopped
  • ¼ cup fresh parsley, chopped
  • 1 tablespoon ground cumin
  • 2 teaspoons smoked paprika
  • Salt
  • 2 tablespoons extra virgin olive oil
  • Juice of half a lemon

Mix the cilantro, parsley, cumin, paprika, salt, oil and lemon juice in a small bowl. Add to the cooked potatoes. Mix well and check for seasonings. Keep for at least 30 minutes before serving.

Grilled Potato Salad

Memorial Day Recipes: Grilled Carrots with Orange Dressing

May 20, 2019

Grilled Carrot Salad with Orange Dressing1

  • 1 pound baby carrots, sliced (along the long side)
  • 1 tablespoon extra virgin olive oil
  • Salt
  • Pepper

Place the carrots on a grill tray and drizzle the olive oil and sprinkle salt and pepper. Grill till the carrots get grill marks and begin to get soft- about 15 minutes. Take off the grill and place into a salad bowl.

Dressing

  • ¾ cup fresh orange juice, reduced to ¼ cup
  • Juice of one lemon
  • 1 teaspoon honey
  • 1 teaspoon ground cumin
  • Salt
  • ½ cup fresh cilantro, chopped
  • 2 tablespoons extra virgin olive oil

Mix the orange juice, lemon juice, honey, cumin, salt and cilantro in a small bowl. Drizzle the olive oil slowly, emulsifying the dressing. Pour onto the carrots and keep for at least 30 minutes before serving.

Grilled Carrot Salad with Orange Dressing

Curried Chickpeas

May 14, 2019
  • 2 cups dried chickpeas, soaked overnight or at least 5 to 6 hours
  • 2 tablespoons extra light olive oil
  • 2 tablespoons butter or ghee
  • 1 teaspoon cumin seeds
  • 2 teaspoons coriander powder
  • 2 inch cinnamon stick
  • 3 cloves
  • 1 large cardamom
  • 2 medium shallots, chopped
  • 2 garlic cloves, chopped
  • 1 inch fresh ginger, chopped
  • 1 14 ounces can diced fire roasted tomatoes
  • Salt
  • ½ cup cilantro, chopped

Heat a pressure cooker or regular saucepan with the oil and ghee. Add the cumin, coriander, cinnamon stick, cloves and cardamom. Saute on medium heat for a minute. Add the shallots, garlic and ginger. Saute for 3 to 4 minutes, stirring constantly. Add the tomatoes and sauté for another 3 minutes. Add the chickpeas with the soaking liquid. Bring to a boil. If using the pressure cooker, cook for about half an hour. If using regular saucepan, cook for at least an hour or till the chickpeas are soft but not mushy. Check for seasonings and garnish with cilantro.