2016-05-01

Vegetarian Indian


Mango Tapioca Pudding
⅓ cup (80ml) small tapioca pearls
1 cup almond milk
cream from 1 can full fat coconut milk
1/2 cup mango pulp from a can
pinch of salt
In a saucepan, soak tapioca pearls in almond milk for about fifteen minutes.
Blend coconut cream, mango, vanilla, and salt until mango fibers are incorporated, and add to the tapioca and milk.
Bring contents to a boil on medium heat, stirring occasionally. Reduce heat and simmer for 20 minutes continuing to stir occasionally. Remove from heat and allow the pudding to cool about 10 minutes, divide into cups and serve. 

Lemon Rice
Mustard seeds - 1/2 tablespoon
Urad lentils - 1/2 tablespoon
Channa dhal - 1 tablespoon
Curry leaves – 10
Ginger - one piece grated
Green chillies – 2
Red chillies - 2
Asafoetida powder - a pinch
Turmeric - pinch
Sunflower oil - 1 tablespoon
Roasted peanuts - 2 teaspoons
Rice - 2 Cups
Coriander leaves - handful
Lemon juice and zest - 1
Salt - as per need
Cook 2 cups of rice in hot water with some salt to a consistency you like and set it aside.
Heat pan on medium-high; add oil; once hot, add mustard seeds, urad and channa dhal, curry leaves, and peanuts. When seeds crackle, add ginger, & chillies then saute for 5 minutes stirring continuously, while adding salt, asafoetida and turmuric.
Mix the spice mixture layer by layer with the rice in a vessel, with coriander, lemon juice and zest. Adjust for salt and lemon before serving.

Palak Paneer
Spinach puree:
Fresh spinach - 1 bag, around 8 to 10 oz; rinsed well, tough stems removed
Green chilies - 1 or 2, chopped
Ginger, 1/2 inch, roughly chopped
Hot water - 3 cups, for wilting the spinach
Ice water - 6 ice cubes in 3 cups of filtered water in large bowl
Toss the spinach into the hot water in a pot, cover and let sit for 2-3 minutes.
Strain out the spinach and toss into the ice water bath, for a minute or two.
Drain, place in a blender with ginger and chilies, and blend into a smooth puree.
Paneer curry:
Ghee or coconut oil - 2 tbsp
Cumin seeds - 1 tsp
Bay leaf - 1
Onion - 1/3 cup finely chopped
Tomato - 1/3 cup roughly chopped
Turmeric - 1/2 tsp
Asafoetida - pinch
Garam masala - 1/2 tsp
Paneer or tofu - 200 to 250 grams, drained and cut in small cubes
Cream - 2tbsp or 2 tbsp raw cashews well-blended with 2 tbsp water
Salt as required
Heat oil or ghee in a pan; sauté the cumin seeds. Once popping, sauté onions with bay leaf until golden, then sauté tomatoes until softened and see oil release.
Add the turmeric and asafoetida, stirring well, and tofu, if using.
Add the spinach purée, stir well and add up to 1/2 cup hot water for desired consistency; bring to a simmer while stirring well. Simmer 6-7 minutes, adding salt & garam masala.
Add the paneer if using, and simmer on low 1 to 2 minutes more to soften it, stirring gently.
Gently stir in cream, adjust for salt, and garnish with finely-sliced fresh ginger in lemon juice.

Coconut Chutney
Grind together with a pinch of salt:
Fresh coconut chunks - 2/3 cup
Roasted channa dal - 1/3 cup
Green chili - 1
Ginger - 1/2 inch, roughly chopped
Heat oil in a small pan and sauté until crackling or brown, and mix into the coconut mixture:
Urad dal - 1 tsp
Mustard seeds - 3/4 tsp
Cumin seeds - 3/4 tsp
Red chili - 1
Curry leaves - 1 sprig
Asafoetida - pinch

Yellow Dal Soup
Coconut oil - 2 tbsp
Cumin seeds - 3/4 tbsp
Green chili - 1
Ginger - 1/2 inch, finely chopped or grated
Red chili powder - 1/4 to 1/2 tsp
Turmeric - 1 tsp
Garam Masala - 1/2 tsp
Asafoetida - pinch
Onion - 1/3 cup finely chopped
Tomato - 1/3 cup roughly chopped
3/4 cup split mung bean (yellow)
3 cups hot water
Lemon juice - 1
Heat oil or ghee in a medium saucepan. Sauté cumin seeds until crackling, then sauté green chili and ginger. Sauté onion until golden, then tomatoes, until softened and fat is releasing.
Add the ground spices and stir, then add the spilt mung beans and a pinch of salt. Heat for 1 to 2 minutes more, then pour enough hot water for the desired soup volume.

Simmer 15 to 20 minutes, until the mung beans are tender and well-cooked, adding more hot water as it simmers to maintain the soup volume, and adjusting salt. Serve with lemon juice.

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