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Tag: Meatless mondays

Channa Dal with Curry Leaves

July 7, 2019

2 tablespoons extra light olive oil

1 medium yellow onion, chopped

2 garlic cloves, chopped

1 green chili, chopped

1 medium tomato, chopped

1 cup channa dal, rinsed and soaked in water

2 cups water

2 teaspoons salt

½ teaspoon cayenne pepper

½ teaspoon turmeric

1 teaspoon garam masala

Juice of one lime

1 teaspoon ghee or oil

1 teaspoon cumin seeds

5 to 7 curry leaves

1 teaspoon garam masala

½ cup fresh cilantro, chopped

Heat a medium pressure cooker with the oil. Add the onion, garlic and chili. Saute on medium heat for 2 to 3 minutes. Add the tomato and sauté for 2 minutes on medium heat. Drain the dal and add to the sautéed onion. Add the water, salt, cayenne pepper and turmeric. Bring to a boil and cook under pressure for 20 minutes. Take the lid off once the pressure has subsided. Continue to cook on medium heat. Add the  lime juice and check for seasonings.

In a small frying pan, add the ghee, cumin seeds and curry leaves. Cook on medium heat for 2 to 3 minutes till the cumin seeds begin to sizzle. Transfer the cumin seeds and curry leaves to the cooking dal. Mix well and add the garam masala and fresh cilantro. Serve warm.

Creamy Paneer and Peas (Mattar Paneer)

March 11, 2019

This is yummy interpretation of a classic mattar paneer…

2 tablespoons ghee or butter
1 teaspoon black cumin seeds
3 cloves
2 inch cinnamon stick
1 medium yellow onion
4 garlic cloves
2 inch fresh ginger
1 cup tomato puree
2 teaspoons salt
1 teaspoon turmeric
½ teaspoon cayenne pepper
1 teaspoon ground coriander
2 cups paneer, grated
½ cup cream
1½ cups frozen peas
½ cup cilantro, chopped

Transfer the onion, garlic and ginger to a processor and process till finely chopped.
Heat a large frying pan with the ghee/butter. Add the cumin, cloves and cinnamon. Saute on medium heat for 30 seconds. Add the onion mixture and sauté on medium heat, stirring constantly for about 5 to 7 minutes. Add the tomato puree, salt, turmeric, cayenne pepper and coriander and sauté for another 5 minutes. Add the paneer and cream. Bring to a boil and lower heat to a simmer and cook with lid on for 5 minutes. Add the frozen peas, cover with lid and cook for another 5 to 6 minutes. Check for seasonings and garnish with cilantro.

Indian Style Fried Rice

August 12, 2018

3 cups basmati rice, cooked al dente

2 tablespoons peanut oil

1 teaspoon mustard seeds

1 teaspoon cumin seeds

10 to 12 curry leaves, chopped

1 medium onion, sliced

5 cups mixed greens (baby spinach, baby kale), chopped

2 to 3 tablespoons soy sauce

Salt

Juice of half a lemon

 

Heat a wok like pan and add the peanut oil. Add the mustard seeds, cumin seeds and curry leaves. Saute on medium heat for 30 seconds and add the onion. Saute on medium heat for 2 to 3 minutes. Add the cooked rice and sauté on high heat for 2 to 3 minutes and add the soy sauce and the greens. Saute till the greens are wilted. Add salt and lemon juice to fix the seasonings. Serve warm.

Grilled Cheese with Sautéed Shiitake Mushrooms

April 29, 2018

A delicious recipe for Meatless Monday!!

  • 2 tablespoons olive oil
  • 3 cups shiitake mushrooms, sliced
  • 2 garlic cloves, grated
  • Salt
  • Pepper

Heat a frying pan with the olive oil. Add the mushrooms and sauté on high heat for 4 to 5 minutes till mushrooms are golden brown. Add the garlic, salt and pepper. Saute for another 2 to 3 minutes and keep aside.

  • Loaf of Italian bread, sliced
  • Butter, room temperature
  • Sharp cheddar cheese, grated
  • Mozzarella cheese, grated

Butter one side of each of the two slices. Put the two slices butter side down onto a frying pan. Add both the cheeses, top with mushrooms. Cook the grilled cheese and serve with tomato soup.

Penne with Tomato Sauce and Burrata

June 11, 2017

When it is super hot outside and you want to eat something yummy!! This is this the thing to make…

  • 2 tablespoons extra virgin olive oil
  • 1 medium yellow onion, chopped
  • 3 garlic cloves, chopped
  • ¼ cup basil stems, chopped
  • 3 cups fresh or bottled tomato sauce
  • Salt
  • Sugar
  • 1 pound penne, cooked al dente with 1 cup pasta water to spare
  • 1 burrata ball, torn into small pieces
  • 1 cup basil leaves, sliced

Heat a large frying pan with the oil. Add the onion, garlic and basil stems. Saute on medium heat for 3 to 4 minutes. Add the tomato sauce and cook on a simmer for 30 minutes. Season with salt and sugar to taste. Add the cooked pasta, burrata cheese and some pasta water if desired. Mix and cook till everything is warmed through. Add the basil, cook for another few minutes. Check for seasonings and serve.

Cauliflower and Potatoes with Mustard Seeds

March 12, 2017

Nothing like starting the week with delicious and healthy cauliflower. If you follow my recipes- you know I make a lot of this cruciferous veggie and this one is especially easy and yummy….

  • 2 tablespoons coconut oil
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • 10 to 12 curry leaves, chopped
  • 1 medium onion, chopped
  • 1 inch fresh ginger, grated
  • 1 cup cilantro, stems cut up and chopped and separated from the leaves
  • 3 to 4 medium yellow potatoes, chopped into 1 inch dice
  • 1 cauliflower head, cut into small florets, about 1 inch
  • 1 teaspoon turmeric
  • 2 teaspoons coriander powder
  • 2 teaspoons salt
  • ½ teaspoon cayenne pepper

 

Heat a large saucepan with the coconut oil and add the mustard seeds, cumin seeds and curry leaves. Cook for 30 seconds on medium heat and add the onion, ginger and cilantro leaves. Saute for 3 to 4 minutes on medium heat. Add the potatoes and cook on medium heat, constantly stirring for 5 to 6 minutes or till golden brown. Add the cauliflower florets, turmeric, coriander powder, salt and cayenne pepper and sauté for another 5 to 6 minutes. Turn the heat down and cover for about 5 minutes or till the potatoes and cauliflower are cooked through. Turn heat down and check for seasonings. Garnish with cilantro leaves and serve.

Brown Rice Pilaf with Almonds and Currants

February 12, 2017

I’ve almost stopped cooking white rice… I am able to transform brown rice into so many different dishes, that I don’t end up missing white rice. Try this one and you will be surprised!

  • 1 tablespoon butter
  • 2 teaspoons salt
  • 2 cups brown rice, rinsed
  • 2 cups water

Heat a heavy saucepan with the butter, add the rice and sauté on medium heat for 2 to 3 minutes. Add the water and salt. Bring to a boil and cook on a low medium heat with the lid mostly on the pan for 10 minutes or till the water has cooked off from the surface. Cover with lid and lower the heat to a very low and continue cooking for at least 20 minutes or till the rice is cooked through. Fluff the rice with a fork and let it cool.

  • 3 tablespoons olive oil
  • 4 to 5 green onions, chopped
  • 2 garlic cloves, chopped
  • 2 teaspoons ground cumin
  • ½ cup slivered almonds
  • ½ cup currants
  • ½ cup fresh parsley, chopped
  • ½ cup fresh mint, chopped
  • Salt

Heat a large frying pan with the olive oil. Add the green onions, garlic and cumin and sauté for 3 to 4 minutes on medium heat. Add the almonds and currants and sauté for a minute. Add the cooled rice and sauté on medium heat. Add salt, parsley and mint. Mix well and taste for seasonings. Serve warm.