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Tag: Vegetarian

Paneer and Peas Korma

  • ½ pound paneer, cut into small squares and soaked in warm water
  • 2 tablespoons fresh cashews, soaked in ¼ cup warm water for 20 minutes
  • 2 tablespoons cream
  • 1 medium onion, chopped
  • 1 medium tomato, chopped
  • 1 inch fresh ginger, peeled and chopped
  • 3 garlic cloves, peeled and chopped

Transfer the drained cashews, cream, onion, tomato, ginger and garlic to a blender. Add some water if necessary and blend till a smooth paste is formed. Keep aside.

  • 2 tablespoons extra light olive oil
  • 1 bay leaf
  • 1 ½ inch cinnamon stick
  • ½ teaspoon cayenne pepper
  • ½ teaspoon turmeric
  • 1 to 2 teaspoons salt
  • 1-2 cups water
  • 1 ½ cups frozen peas
  • 1 teaspoon kauri methi (dried fenugreek)
  • ½ cup cilantro, chopped

Heat a heavy saucepan with the oil. Add the bay leave and cinnamon stick and sauté for 20 seconds. Add the cashew paste and sauté on medium heat for 10 minutes. Add the cayenne pepper, turmeric, salt and water. Bring to a boil and simmer for 10 minutes. Add the drained paneer and peas and bring back to a boil and simmer half covered with a lid for 10 minutes.  Add the kasuri methi and cilantro. Check for seasonings and serve warm.

Cauliflower and Yellow Pepper Stir Fry

Cauliflower and Pepper Stirfry

 

 

 

 

 

 

 

 

 

1 head of cauliflower, cut into florets

1 tablespoon olive oil

1 tablespoon tamari

Place the florets onto a lined cookie sheet. Drizzle olive oil and tamari. Mix well and broil under a high setting until the florets are golden brown for about 10 minutes.

1 yellow pepper, chopped

1 yellow onion, sliced

4 garlic cloves, chopped

2 tablespoons olive oil

½ cup cilantro, chopped

Sauce

¼ cup ketchup

2 tablespoons sweet garlic chili sauce

2 tablespoons tamari

1 teaspoon hoisin sauce

Mix the ketchup, garlic chili sauce, tamari and hoisin sauce and keep aside.

Heat a large wok like saucepan and add the olive oil. Add the onion and garlic cloves and sauté on medium high heat for 2 to 3 minutes. Add the cauliflower florets and sauté for 4 to 5 minutes. Add the sauce, mix well and cook covered on low heat for 7 to 8 minutes. Take the lid off, check for seasonings and top with cilantro.

Bok Choy and Tofu Stir Fry with Tamarind and Orange Sauce

Tofu bok choy and mushroom stir fry

  • 2 tablespoons extra light olive oil
  • 3 garlic cloves, minced
  • 1 inch fresh ginger, grated
  • 1 medium yellow onion, sliced
  • 2 bunches baby bok choy, chopped, whites and greens separated
  • 1 10 oz pack of Cremini mushrooms, sliced
  • 1 package firm tofu, crumbled
  • ½ cup cilantro, chopped

Sauce

  • 1 teaspoon tamarind concentrate
  • 2 teaspoon orange marmalade, melted
  • 1/2 cup orange juice
  • 3 tablespoons tamari
  • 1 teaspoon corn starch

Mix the tamarind, marmalade, orange juice, tamari and corn starch making sure all the ingredients are dissolved well. Keep aside.

Heat a wok like pan with the olive oil. Add the garlic, ginger and onion and sauté for 2 to 3 minutes on high heat. Add the white parts of the bok choy and mushrooms. Saute on high heat for 4 to 5 minutes. Add the tofu and the sauce. Mix well and bring to boil. Add the bok choy greens and cilantro. Cook for another minute. Check for seasonings and serve on brown rice.

Spinach Polenta

  • Shrimp in Poblano Sauce and Spinach Polenta2 tablespoons olive oil
  • ½ cup pine nuts
  • ½ cup golden raisins
  • 1 cup chopped and thawed (frozen) spinach, excess water squeezed
  • 1 cup fine polenta
  • 1½ cups milk
  • 2 cups broth
  • ½ cup Monterey jack cheese, grated
  • Salt

Heat a medium saucepan with olive oil. Add the pine nuts and raisins and sauté for 2 to 3 minutes. Add the spinach and sauté for 3 to 4 minutes. Add the milk and the broth and bring to a boil. Slowly add the polenta while stirring constantly. Cook according to box instructions. Add the cheese and check for seasonings. Serve with shrimp.

Mango Fool

1 large ripe mango, peeled and pitted and cut into pieces

1 small lime

3 tablespoons honey

½ teaspoons vanilla extract

1 cup heavy cream

1/3 cup fresh mango, chopped

 

Transfer the mango, 2 tablespoons honey and juice of a lime to a blender. Blend till a puree is formed. Keep aside.

In the meantime, whip the heavy cream with 1 tablespoon honey and vanilla extract till peaks form.

Take ½ of the cream out and fold in the mango puree into the remaining cream. Fold well and transfer into 4 glasses. Top with whipped cream and garnish with fresh mango.

Indian Style Fried Rice

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.

Vegetarian Tortilla Soup

  • 1 dried ancho chili pepper
  • 2 to 3 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 3 garlic cloves, chopped
  • 1 teaspoon ground cumin
  • 1 14 ounces fire roasted tomatoes with chili
  • 4 cups vegetable stock
  • 1 cup hominy, rinsed and drained
  • 1 14 ounces black beans, rinsed and drained
  • 3 medium zucchinis, washed, the seeds taken out and diced into ½ inch pieces
  • Salt

For Garnish

  • Tortilla chips
  • 1 avocado, chopped drizzled with lemon juice and sprinkled with salt
  • Crumbled queso fresco
  • Cilantro

Heat a small cast iron pan and break the chili into pieces and roast in the pan including the seeds on medium heat for 3 to 4 minutes. Keep aside.

Heat a medium heavy pan with olive oil. Add the onion, garlic and ancho chili. Saute on medium heat for 4 to 5 minutes. Add the cumin, tomatoes and stock. Bring to a boil and simmer for 2 to 3 minutes. Add the homini and simmer for 10 minutes. Take off heat and transfer to a blender and in batches, blend the soup until smooth with some chunks. Return to the pan and add the beans. Bring to a boil and add salt to taste.

Serve soup topped with avocado, tortillas chips, queso and cilantro.