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Tag: Vegetarian

Penne with Tomato Sauce and Burrata

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.

Roasted Tomato and Shiitake Mushroom Pasta
  • 1 pound cherry tomatoes
  • Drizzle of olive oil
  • Sprinkle of salt

Preheat oven to 400 degrees.

Transfer the tomatoes to a lined cookie sheet. Drizzle the oil and sprinkle the salt and mix well. Roast in oven for 30 minutes. Put the tomatoes through a food mill or a blender. Keep aside.

  • 2 tablespoons extra virgin olive oil
  • 1 medium yellow onion, chopped
  • 2 garlic cloves, chopped
  • 2 cups Shiitake mushrooms, sliced
  • ½ pound rigatoni, cooked with ½ cup pasta water to spare
  • Salt
  • ½ cup fresh parsley, chopped

Heat a large frying pan with the olive oil. Add the shiitake mushrooms and sauté on medium heat for 3 to 4 minutes. Add the onion and garlic, sauté on medium heat for 2 to 3 minutes. Add the roasted tomato sauce, cooked pasta and the pasta water. Mix well, season according to taste and garnish with parsley.

Mattar Paneer (Peas with Paneer) in Cilantro Sauce

A classic made a little different… I love, love cilantro- so I used it as a base for this dish… so, so good!!

  • 1 cup fresh cilantro
  • 2 teaspoons cumin seeds
  • 3 garlic cloves, skin off
  • 6 to 7 scallions, ends cut off and halved
  • ½ cup full fat yogurt
  • ½ cup water
  • 2 teaspoons salt
  • 1 teaspoon turmeric
  • ½ teaspoon cayenne pepper
  • 1 teaspoon ground coriander
  • 2 tablespoons extra light olive oil
  • 12 ounces paneer, cut into 1 inch squares and soaked in warm water (for an hour)
  • 1½ cups frozen peas
  • ½ cup fresh cilantro, chopped

Transfer the cilantro, cumin, garlic, scallions, yogurt, water, salt, turmeric, cayenne pepper and ground coriander to a blender. Blend till a smooth sauce is formed. Keep aside.

Heat a heavy saucepan with the olive oil. Add the cilantro sauce and sauté on medium heat, stirring every couple of minutes, for about 20 minutes. Drain the paneer and add to the sauce. Mix well and bring to a boil, and simmer for 5 to 6 minutes. Add the frozen peas, bring to a boil and simmer for another 5 minutes. Check for seasonings and garnish with cilantro.

Brown Rice with Arugula and Green Onions
  • 2 cups wild arugula
  • 4 green onions, chopped
  • 2 garlic cloves, chopped
  • ½ cup water

Add all the ingredients to a blender and blend till a smooth sauce is formed. Take out and keep aside.

  • 1 tablespoon extra light olive oil
  • 1 tablespoon butter
  • 1 cup brown rice, rinsed
  • 1 teaspoon salt
  • 2 cups water

Heat a medium saucepan with the oil and butter. Add the rice and salt and sauté on medium heat 1 to 2 minutes. Add the arugula sauce and the water and bring to a boil. Simmer on medium with lid almost covered, cook for 20 minutes or till the liquid has cooked off the surface. Cover with lid and lower the heat and cook for another 15 minutes or till the rice is cooked through. Mix well and serve warm.

 

Paneer Cheese Burgers with Cilantro Mayo

Everyone loves burgers- it is one of my family’s favorite things to eat… especially if they are homemade- your guests and you won’t miss meat at all!! These burgers are made with paneer (Indian cheese) and are packed with protein and flavor…

  • 1 pound paneer, grated
  • 2 eggs, beaten
  • ½ cup cilantro, chopped
  • ¼ cup dill, chopped
  • ¼ cup mint, chopped
  • 3 green onions, chopped
  • 3 garlic cloves,
  • 1 cup grilled or regular frozen corn, chopped
  • 1 to 2 teaspoons salt
  • 1 teaspoon garam masala

Mix all the ingredients together and refrigerate it for an hour. Form 6 patties and keep aside.

  • 1 tablespoon butter
  • 2 tablespoons olive oil
  • 6 slices cheddar cheese

Heat a large frying pan with the butter and olive oil. Brown the patties on both side on medium heat for 4 to 5 minutes each. Place sliced cheese, cover with foil for a minute or two and serve on buns with slices of tomato,  arugula and cilantro mayo.

Cilantro Mayonnaise

  • ¼ cup mayonnaise
  • ¼ cup plain yogurt
  • Juice of half a lime
  • 1 teaspoon salt
  • 1 teaspoon garam masala
  • ¼ cup cilantro, chopped

Mix all the ingredients together and serve on buns with the burgers.

 

Cauliflower with Ginger and Onion Seeds

kalonji-gobi

  • 1 cauliflower head, cut into florets
  • 3 to 4 potatoes cut into 3 inch pieces
  • 2 tablespoons extra light olive oil
  • Salt

Place the cauliflower florets and potatoes on a lined cookie sheet. Drizzle oil and sprinkle salt all over. Broil till golden brown, about 10 to 15 minutes. Take out and keep aside.

  • 1 tablespoon extra light olive oil
  • 1 teaspoon cumin seeds
  • 1 teaspoon fennel seeds
  • 1 teaspoon onion (kalonji) seeds
  • 1 medium white onion, sliced
  • One 3 inch piece of ginger, sliced thin
  • Salt to taste
  • 1 teaspoon turmeric
  • ½ teaspoon cayenne pepper
  • 2 teaspoons garam masala

In a wok like saucepan, heat the olive oil. Add the cumin, fennel and onion seeds. Saute for a minute on medium heat till the sees begin to sizzle. Add the onion and ginger. Saute for 4-5 minutes stirring constantly. Add the broiled cauliflower and potatoes. Add the salt, turmeric and cayenne pepper. Mix well and cover with lid. Cook for 10-15 minutes or till the potatoes are soft. Uncover and increase the heat. Add the garam masala and stir well. Check for seasonings.

Masoor Dal (Pink Lentils)

Hello Meatless Monday! This is a yummy, easy dish to make with rice… I am reposting some really old recipes… nice to see the old stuff again..

  • ½ cup pink lentils
  • 3 cups water
  • 2 cloves crushed garlic
  • ½ teaspoon turmeric
  • Salt to taste

Tempering

  • 2 tablespoons oil
  • 1 medium onion chopped
  • 1 teaspoon cumin
  • 1/3 cup tomatoes chopped
  • ¼ teaspoon cayenne pepper
  • ½ cup cilantro chopped

Add the lentils in 3 cups of water in a heavy pan.  Add the garlic, turmeric and salt.  Bring to a boil and let it simmer until the soft and mushy, about 15-20 minutes.

On the side in a small skillet, heat the oil. Add cumin, onion and tomatoes.  Saute till onions are soft and mixed in with the tomatoes.

Add the tempering into the cooking lentils. Adjust salt and add the chopped cilantro.

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