Vegetables and Chickpeas Tagine

Vegetables and Chickpeas Tagine

Prep time: 

Cook time: 

Total time: 

Serves: 6

The spices used in Moroccan Tagine recipes are very similar to spices used in Indian curries. I like to cook curries/stews with warm spices during winter months. It is very satisfying and comforting during cold season. I add chickpeas or lentils for protein to dishes like this.
Ingredients
Spice Blend:
  • 1 tablespoon turmeric
  • 1 tablespoon paprika
  • 1 tablespoon dhana-jeeru (spice blend of ground coriander and cumin)
  • ½ teaspoon garlic powder
  • ½ teaspoon ginger powder
  • ½ teaspoon ground allspice
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground cardamom
For Tagine:
  • 4 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 3 garlic cloves, minced
  • 1 inch piece of ginger, finely minced
  • ⅛ teaspoon saffron threads
  • 1 tablespoon tomato paste
  • 2 cups cauliflower florets
  • 2 carrots, cut into 1 inch pieces
  • 1 cup small red or yellow potatoes, cut in half
  • 1 cup vegetable stock or water
  • 1 zucchini, cut into 1 inch pieces
  • 1 cup different color peppers, cut into strips
  • 1 15 oz. can of chickpeas, rinsed and drained
  • 1 15 oz can of diced tomatoes
  • 2 teaspoons salt or to taste
  • 1 cup large green olives
  • 2 preserved lemons, roughly chopped
  • ½ cup roughly chopped dry apricots or golden raisins
  • 1 cup cilantro, chopped for garnish
Directions
  1. In a mixing bowl make spice blend by combining all spices. Preheat oven to 350 degrees (optional, See step 3).
  2. In a large Dutch oven or oven proof sauté pan, heat olive oil on medium high heat for 1 minute. Add onions and sauté until translucent, 3 minutes. Add garlic, ginger, saffron and spice blend, and sauté until fragrant for 2 minutes. Next add tomato paste and sauté for 2 minutes.
  3. Add cauliflower florets, carrots and potatoes to pot. Stir to coat vegetables with spices. Add stock or water and bring it to boil. Season with 1 teaspoon salt and stir. Cover the pot and you can either cook vegetables on stove top or transfer to oven. Let vegetables cook for 10 to 12 minutes or just tender.
  4. Add remaining vegetables, preserved lemons, apricots or raisins and olives. Add diced tomatoes from can with juices and chickpeas. Season with remaining teaspoon of salt. Stir to combine everything and cover the pot. Transfer to oven or continue to cook on stove top for another 10 minutes or so until all vegetables are cooked through.
  5. Before serving garnish with cilantro. Serve with couscous and/or nan.

 

Continue Reading

Country Fried Cauliflower Steak with Couscous

Country Fried Cauliflower Steak

Prep time: 

Cook time: 

Total time: 

Serves: 4

This recipe is inspired by vegetarian episode of Guy's Grocery Games show on Food network.
Ingredients
  • 1 large cauliflower
  • 1 cup AP flour
  • 1 cup buttermilk
  • 2 eggs
  • 1 cup panko bread crumbs
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1¼ teaspoons black pepper
  • 1 ½ teaspoons salt or to taste
  • Canola oil for frying
Directions
  1. Cut four ½ inch thick steak from cauliflower with stem.
  2. Season flour in a shallow baking dish with ½ teaspoon of each garlic powder, onion powder, paprika, salt and pepper.
  3. Whisk eggs and buttermilk in another shallow baking dish. Season with ½ teaspoon salt and ¼ teaspoon black pepper.
  4. Season panko bread crumbs in a shallow baking dish with ½ teaspoon of each garlic powder, onion powder, paprika, salt and pepper.
  5. Dredge each cauliflower steak one by one in flour, eggs and then panko bread crumbs, pressing bread crumbs on steak to adhere. Keep the steaks on a wired rack baking sheet.
  6. Heat oven to 350 degrees.
  7. Heat oil for frying steaks in a large frying pan or a Dutch oven until ready for frying. Fry cauliflower steaks one by one on each side until golden brown, 2 to 4 minutes. Transfer them to wired rack baking sheet. Bake steaks for 10 to 12 minutes until cauliflower is cooked through.
  8. Serve over couscous with roasted red pepper sauce (recipe follows) and side of roasted asparagus or green beans.

 

 

Couscous with Roasted Red Pepper Sauce

Prep time: 

Cook time: 

Total time: 

Serves: 4

Ingredients
  • 1 cup Israeli couscous, uncooked
  • 3 large roasted red peppers
  • 1 cup or more raw cashews
  • 1 tablespoon tomato paste
  • 2 cups or more water
  • Juice of 1 lime
  • Salt and black pepper to taste
  • 3 tablespoons olive oil
Directions
  1. Cook couscous according to directions. Once couscous is cooked, drain and transfer to same pot and stir in olive oil off heat.
  2. In a blender make smooth sauce by combining peppers, cashews, tomato paste, and 2 cups water. If sauce is too thick, add more water. If sauce is too thin, add more cashews. Season with salt and pepper and blend for few seconds. Pour the sauce over couscous and stir to combine.
  3. Let couscous cook with sauce for 2 to 3 minutes. Serve warm with cauliflower steak.

Continue Reading

Thanksgiving 2018

Whole Roasted Cauliflower
Follow the link below for recipe. This recipe makes a center piece for vegetarian thanksgiving. Use sauce from recipe as gravy. http://abc.go.com/shows/the-chew/recipes/whole-roasted-cauliflower-with-poblano-vinaigrette-and-goat-cheese-cream-clinton-Kelly. Serve with nan and/or plain rice.

 

 

Mashed Potatoes

Prep time: 

Cook time: 

Total time: 

Serves: 4

Ingredients
  • 4 large or 6 medium Yukon gold potatoes
  • 1 ½ teaspoons salt or to taste
  • ½ teaspoon pepper
  • ½ cup whole milk
  • ½ cup heavy cream
  • 4 tablespoons unsalted butter
Directions
  1. Peel and cut potatoes into 1 inch chunks. Transfer them to a Dutch oven or a large soup pot. Cover the potatoes with water and add 1 teaspoon of salt. Cover the pot and let potatoes cook until tender, 10 to 12 minutes.
  2. Meanwhile combine milk, heavy cream and 4 tablespoon of butter in a small sauce pan and warm it.
  3. Drain potatoes once they are cooked and transfer them to same pot. On low heat, mash the potatoes with a potato masher or a ricer. Stir in half of milk mixture with mashed potatoes. If mashed potatoes are dry add more milk until potatoes have creamy consistency. Save some milk if you are not going to serve mashed potatoes immediately. Season with remaining salt and pepper.

 
Mexican Corn Stuffing

Prep time: 

Cook time: 

Total time: 

Serves: 6

Ingredients
  • 4 cups corn bread, cut into 1 inch cubes
  • 3 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 bunch scallions, chopped, green, light green and white part separated
  • 2 garlic cloves, minced
  • 1 jalapeno or serrano chili, minced
  • 2 cups frozen or fresh corn kernels
  • 1 red pepper, finely diced
  • ¾ cup mayonnaise
  • ½ cup crumbled queso fresco or finely shredded parmesan cheese
  • 1 cup or more vegetable stock
  • 1 teaspoon salt or to taste
  • ½ teaspoon black pepper
  • 1 teaspoon sweet paprika
  • ½ cup chopped cilantro, for garnish
Directions
  1. Pre-heat oven to 350 degrees. Spread out corn bread cubes in even layer into two baking pans. Bake corn bread cubes until bread is almost dry, 25 to 30 minutes. Let bread cool down.
  2. In a medium sauté pan, heat oil and 2 tablespoons butter until butter is melted. Add white and light green parts of scallions and sauté it for a minute. Add garlic, green chili, red pepper and corn. Season with ½ teaspoon salt, pepper and paprika. Sauté vegetables for 2-3 minutes to soften them slightly. Let vegetables cool down for 10 minutes.
  3. In a large mixing bowl, combine mayonnaise and vegetable stock. Add corn bread, ¼ cup cheese and vegetables, and stir until bread and vegetables are well coated. Add more stock if mixture looks too dry.
  4. Butter 9 x 13 inch baking dish. Transfer stuffing to buttered baking dish. Sprinkle remaining cheese on top. Bake stuffing for 35 to 45 minutes until top is browned.
  5. Before serving garnish with green part of scallions and cilantro.

 
Charred Brussels Sprouts Salad

Prep time: 

Cook time: 

Total time: 

Serves: 4

Ingredients
  • 1 lb. Brussels sprouts
  • 1 navel orange
  • ½ cup pomegranate seeds
  • ½ cup cilantro or parsley leaves
  • 1 inch piece of ginger, finely minced
  • 1 clove garlic, finely minced
  • 1 tablespoon maple syrup
  • Salt and black pepper to taste
  • 3 tablespoons olive oil
Directions
  1. Wash and trim Brussels sprouts. In food processor with a slice blade, slice Brussels sprouts.
  2. Heat large cast iron pan on high heat. Transfer Brussels sprouts to pan and sauté them until they are charred in several places, 10 to 12 minutes. Add minced ginger and garlic and sauté for 30 seconds. Let Brussels sprouts cool down for 10 minutes.
  3. In a large mixing bowl, cut orange segments. Squeeze juice from remaining orange. Add maple syrup and season with salt and pepper. Combine juice and orange segments with olive oil.
  4. Add cooled Brussels sprouts and stir with dressing. Transfer to serving bowl and sprinkle pomegranate seeds and cilantro or parsley.

 
Cranberry Chutney
Click on chutney to fine recipe.

 
Apple Pie Bars
You can find the recipe on NYTimes Cooking.

Continue Reading

Tindola nu Shaak

Tindola nu Shaak

Prep time: 

Cook time: 

Total time: 

Serves: 4

Ingredients
  • 1 lb. tindola (green ivy squash)
  • 3 tablespoons olive oil
  • 1 teaspoon mustard seeds
  • Pinch of asafetida powder
  • 1 teaspoon turmeric
  • 1 teaspoon chili powder
  • 1 teaspoon dhana-jeeru (spice blend of coriander and cumin powder)
  • 1 teaspoon salt or to taste
  • ½ teaspoon sugar or to taste
Directions
  1. Soak tindola in water in a mixing bowl. Remove ⅛ inch of from both ends. Cut tindola in half and slice into two to three slices. Transfer to colander.
  2. In a wok or a frying pan, heat oil on medium high heat, about 2 minutes. Add mustard seeds and let them sizzle, 30 to 40 seconds. Lower the heat to medium. Add turmeric, chili powder and asafetida. Add tindola, season with salt and stir everything well. Cover and let tindola cook for 10-12 minutes or until tindola are tender, stirring occasionally.
  3. Once tindola are cooked, add dhana-jeeru and sugar. Stir everything and let it cook uncovered on low heat until tindola become almost dry, about 5 to 7 minutes. Serve warm with any type of Indian flat bread.

 

Continue Reading

Turiya Patra nu Shaak

Turiya Patra nu Shaak

Prep time: 

Cook time: 

Total time: 

Serves: 4

Ingredients
  • 2 medium or 1 large turiya (snake gourd, known as Chinese okra)
  • 4 rolls of Patra, cooked or uncooked
  • 3 tablespoons olive oil
  • 1 teaspoon cumin seeds
  • 1 teaspoon ground turmeric
  • ¼ teaspoon chili powder
  • 1 teaspoon minced garlic
  • 1 teaspoon minced jalapeno or serrano chili
  • 1 tablespoon chickpea flour
  • 1 cup or more water
  • 1 teaspoon salt or to taste
  • 1 teaspoon dhana-jeeru (spice blend of ground coriander and cumin)
  • 1 golf ball size piece of jaggery or 1 tablespoon sugar
  • 1 tablespoon fresh lemon juice
Directions
  1. Wash turiya, remove the sharp edges and cut into ½ inch dice.
  2. In a wok or a frying pan, heat oil. Add cumin seeds and let it sizzle. Add turmeric and chili powder. Add garlic, green chili and sauté it for 30 seconds. Next sauté chickpea flour for 30 seconds. Add water, turiya and season with salt. At this point if you want to use uncooked patra rolls, add them. Cover the wok or pan and let turiya and patra cook 10 to 12 minutes, stirring few times.
  3. Uncover the wok or pan and if you are using cooked patra rolls, add at this point. Add dhana-jeeru, jaggery and lemon juice and let shaak (vegetable) cook for 4-5 minutes or until jaggery is melted. If gravy is too thick add more water.
  4. Cut the rolls into 3-4 pieces before serving. Garnish shaak with cilantro and serve warm with rotli or paratha.

 

Continue Reading

Undhiyu

Undhiyu

Prep time: 

Cook time: 

Total time: 

Serves: 4

This mixed vegetables recipe is quintessential Gujarati dish. It is a very famous dish from city of Surat in Gujarat. The variety of green beans called papadi used in this recipe are named after the city. The fresh papadi is available mostly in winter months in India. In US it is mostly available frozen in Indian grocery stores along with other vegetables. Most of the time, undhiyu is cooked on stove top but it is also cooked underground in a clay pot called matalu covered with food fire, known as matala undhiyu.
Ingredients
  • ½ lb. frozen Surati papadi, thawed
  • ½ lb. frozen Surati papadi lilva, thawed
  • ¼ lb. frozen tuver lilva, thawed
  • ¼ lb. frozen ratalu (purple yam), thawed
  • 4 Indian eggplants
  • 4 small yellow or red potatoes
  • 1 sweet potato, 1 inch diced
  • 6 tablespoons olive oil
  • 1 teaspoon ajwain seeds
  • 4 teaspoons green garlic or 4 cloves garlic, finely minced
  • 2 jalapeno or serrano chilies, finely minced
  • ¼ cup cilantro, finely chopped
  • 1 recipe fried methi muthia
Masala (Spice mixture):
  • ¼ cup chickpea flour
  • 3 tablespoons ground peanuts (optional)
  • ¼ cup dhana-jeeru (spice blend of ground coriander and cumin)
  • 2 teaspoons salt or to taste
  • 4 teaspoons sugar or to taste
  • 1 teaspoon turmeric
  • ½ teaspoon garam masala
  • ¼ teaspoon chili powder
  • ¼ cup grated fresh coconut
Directions
  1. Wash eggplants and potatoes, and pat dry. Make an X cut on ⅓ of eggplant on stemless side, keeping the stem. Make an X cut on ⅓ of potato on one side. Repeat the same with rest of eggplants and potatoes.
  2. Combine spice mixture plus 2 tablespoons of cilantro, 1 tablespoon minced chili, 2 teaspoons garlic and 2 tablespoons oil into a medium mixing bowl. Set aside ½ of spice mixture. Gently widen an eggplant and stuff it by gently pushing stuffing down by hand. Try not to break it and not over stuff it. Repeat the same with rest of eggplants and potatoes. If any stuffing remains, add it to set aside spice mixture.
  3. Heat remaining oil on a medium-high heat in a roasting pan or a Dutch oven until shimmering, 2 to 3 minutes. Add ajwain seeds and let them sizzle. Add remaining garlic and green chili. Sauté it for 30 seconds. Lower the heat to low while you arrange vegetables on top.
  4. In a Dutch oven, first arrange stuffed eggplants and potatoes in single layer. On top arrange papadi, papadi lilva, tuver lilva. Spread ½ of spice mixture on top. Next arrange sweet potatoes and ratalu in single layer. Spread remaining spice mixture on top. Or in a roasting pan, arrange first eggplants vertically on one side, next arrange potatoes, and then arrange one by one papadi, papadi lilva, tuver lilva, sweet potatoes and ratalu. Spread spice mixture evenly on vegetables except eggplants and potatoes. Add ½ cup water in Dutch oven or roasting pan. Cover with lid or aluminum foil. You can either cook vegetables on stove top on medium heat or a preheated 375 degrees oven until vegetables are tender, about 30 to 35 minutes. Check on vegetables half way through cooking and stir gently with spice mixture. If vegetables are sticking to bottom, add more water.
  5. Once vegetables are cooked, add muthia and stir to combine everything. Let undhiyu cook for 3 to 4 minutes, uncovered. Garnish with remaining cilantro before serving. Serve warm with puri or other Indian flat bread. Serve cilantro chutney, garlic chutney and thin sev (thin crispy chickpea flour noodles) on side to add to undhiyu to enhance the flavor.

 

Continue Reading

Cauliflower Manchurian

Gobi Manchurian

Prep time: 

Cook time: 

Total time: 

Serves: 4

This recipe is a fusion of Chinese and Indian cuisine to suit Indian taste. It is believed to be created by Chinese community living in city of Kolkata (State of Bengal), eastern part of India.
Ingredients
  • 1 medium sized cauliflower (gobi), cut into 2 inch florets
  • Neutral Oil for frying
For Batter:
  • ½ cup AP flour
  • ½ cup corn starch
  • 1 tablespoon ginger-garlic paste, see Note.
  • 1 tablespoon soy sauce
  • 1 tablespoon hot sauce
  • ½ teaspoon salt or to taste
  • Water as needed
For Sauce:
  • ½ cup tomato ketchup
  • 2 tablespoons soy sauce
  • 2 tablespoons honey
  • ½ teaspoon rice wine vinegar
  • 1 tablespoon ginger-garlic paste
  • 1 jalapeno or Serrano chili, minced
  • 3 scallions, thinly sliced, white and green parts separated
  • 2 tablespoons neutral oil
Directions
  1. To prepare sauce, heat 2 tablespoons oil in a small sauce pan until shimmering. Add chili, ginger-garlic paste and white parts of scallions and sauté them until soft, 2 minutes. Add ketch up, honey and soy sauce and stir to combine. Let sauce come to boil and let it simmer for 7 to 10 or until sauce thickens. Cover sauce and set it aside.
  2. While sauce is simmering, combine batter ingredients except water in a large mixing bowl. Gradually add water to make thin batter (like tempura batter). Add cauliflower florets and gently stir florets to coat evenly with batter.
  3. Heat oil in a frying pan until hot enough to fry. Shake off excess batter from florets and fry them in batches of 6 to 7 until golden brown, 5 to 7 minutes. Drain excess oil on paper towel lined plate.
  4. Once all florets are fried and drained transfer to a large mixing bowl. Pour sauce over florets and stir to coat with sauce. Transfer to serving bowl and garnish with green parts of scallions. Serve immediately as a side dish and/or Scallion Paratha
Notes
Ginger-garlic paste is available in Indian grocery stores.

 

Continue Reading

Buffalo Cauliflower Florets

Buffalo Cauliflower Florets

Prep time: 

Cook time: 

Total time: 

Serves: 4

Ingredients
  • 1 medium sized cauliflower, cut into 2 inch florets
  • ½ cup fine corn meal
  • ½ cup corn starch
  • 1 teaspoon salt or to taste
  • ½ teaspoon black pepper
  • ¾ cup buttermilk
  • 1 tablespoon hot sauce
  • Neutral Oil for frying
  • 3 scallions, thinly sliced
  • ¼ cup chopped cilantro or parsley
Buffalo sauce:
  • ¼ cup cold unsalted butter, cut into 1 tablespoon pieces
  • ½ cup hot sauce
  • 2 tablespoons honey
Ranch dressing:
  • ¼ cup yogurt
  • ¼ cup mayonnaise
  • 1 teaspoon ranch seasoning powder
  • 1 teaspoon chives, sliced thinly
Directions
  1. In a small mixing bowl, combine buttermilk and hot sauce. Transfer cauliflower florets to a large mixing bowl. Pour buttermilk mixture over florets. Stir gently to coat florets with buttermilk. Let florets marinate for ½ to 1 hour.
  2. Meanwhile prepare Buffalo sauce by heating hot sauce and honey in a small sauce pan. Once hot sauce is bubbling, add butter 1 tablespoon at a time and whisk to combine until all butter is added. Cover sauce and set it aside.
  3. In a small mixing bowl combine ingredients of ranch dressing and transfer to serving bowl.
  4. In small mixing bowl, combine corn meal, corn starch, salt and pepper. After cauliflower florets are marinated, drain buttermilk. Sprinkle flour mixture all over florets. Gently stir florets to coat evenly with flour mixture.
  5. Heat oil in a frying pan until hot enough to fry. Shake off excess flour from florets and fry them in batches of 6 to 7 until golden brown, 5 to 7 minutes. Drain excess oil on paper towel lined plate.
  6. Once all florets are fried and drained, transfer them to a large mixing bowl. Pour Buffalo sauce over florets and stir to coat with sauce. Transfer to a serving bowl and garnish with scallions and cilantro or parsley. Serve immediately with ranch dressing on side.

 

Continue Reading

Baigan Bharta

Baigan Bharta

Prep time: 

Cook time: 

Total time: 

Serves: 4

Ingredients
  • 2 large eggplants (baigan)
  • 1 bunch scallions, thinly sliced
  • 2 medium Roma or plum tomatoes, ½ inch diced
  • 3 garlic cloves, finely chopped
  • 1 jalapeno or serrano chili, finely chopped
  • 3 tablespoons canola oil
  • 1 teaspoon cumin seeds
  • 1 teaspoon turmeric
  • ½ teaspoon chili powder
  • 1 teaspoon dhana-jeeru (spice blend of ground coriander and cumin)
  • 1 teaspoon garam masala
  • 1 teaspoon salt or taste
  • ¼ cup regular yogurt (optional)
  • 3 tablespoons chopped cilantro, for garnish
Directions
  1. Pre-heat oven to 400 degrees. Line a large baking pan with parchment paper or aluminum foil sprayed with non-stick spray.
  2. Wash and cut eggplants in half. Arrange them on baking pan cut side down, leaving some space in between. Roast the eggplants until tender, about 30 to 35 minutes.
  3. Let eggplants cool for few minutes. Scoop out the pulp from eggplants, discarding the seeds. Cut the pulp in small pieces or mash with a potato masher.
  4. Heat oil in a frying pan or a wok until shimmering, 2 to 3 minutes. Add cumin seeds and let it sizzle. Add garlic and sauté it until light golden brown, 2 minutes. Add scallions, green chili, all dry spices and sauté them for 2 to 3 minutes. Next add tomato and sauté until the mixture is almost dry, 2 to 3 minutes.
  5. Add eggplant pulp, season with salt and stir everything. Cover the pan or wok and let eggplant cook for 7 to 10 minutes to blend all the flavors, stirring occasinally. If you want to add yogurt, add at this point, and let it warm through with eggplant for a minute.
  6. Garnish with cilantro and serve warm with Nan or Paratha. Can also be served as a dip.

 

Continue Reading

Bhindi Masala

Bhindi Masala

Prep time: 

Cook time: 

Total time: 

Serves: 4

Ingredients
  • 1 lb. okras (bhindi)
  • 1 medium yellow or red onion, ½ inch diced
  • 1 medium plum or Roma tomato, ½ inch diced
  • 2 garlic cloves, finely minced
  • 1 jalapeno or serrano chili, finely chopped
  • 1 inch piece of ginger, finely minced
  • 3 tablespoons canola oil
  • 1 teaspoon mustard seeds
  • 1 teaspoon turmeric
  • ½ teaspoon chili powder
  • 1 teaspoon dhana-jeeru (spice blend of ground coriander and cumin)
  • ½ teaspoon garam masala
  • 1 teaspoon salt or taste
  • 2 tablespoons chopped cilantro, for garnish
Directions
  1. Wash okra and dry it with paper towel. Okra should be as dry as possible otherwise it will become too slimy. Cut into ½ inch thick pieces, discarding top and ¼ inch bottom pieces.
  2. Heat oil in a non-stick pan on a medium high heat until shimmering, 2 to 3 minutes. Add mustard seeds and let it sizzle. Add onion, garlic, green chili, all dry spices and sauté them until onion is translucent, 2 to 3 minutes. Next add tomato, ginger and sauté until the mixture is almost dry, 2 to 3 minutes.
  3. Add okra, season with salt and stir everything. Cover the pan and let okra cook until tender, 7 to 8 minutes, stirring few times. Initially okra will be slimy but as it cooks it will become less slimy.
  4. Uncover the pan, lower the heat and let okra cook until curry is almost dry, 7 to 10 minutes.
  5. Garnish with cilantro and serve warm with Nan or Paratha.

 

 

Continue Reading

Baghara Baigan

Baghara Baigan

Prep time: 

Cook time: 

Total time: 

Serves: 4

This eggplant curry is from city of Hyderabad, Southern part of India (in a state of Telangana), and it is usually served with Biryani. It is made with small purple egg sized eggplants (known as Indian eggplants).
Ingredients
  • 1 lb. Indian eggplant (8 to 10 baigan)
  • ½ lb. green chilies, spicy or mild or mix of both (8 to 10)
  • ½ cup raw peanuts
  • ¼ cup sesame seeds
  • ¼ cup fresh shredded coconut
  • 15 to 20 Curry leaves
  • 1 shallot, roughly chopped
  • 1 jalapeno or serrano chili, roughly chopped
  • 4 garlic cloves, roughly chopped
  • 4 inch piece of ginger, peeled and roughly chopped
  • 1 teaspoon cumin seeds
  • 1 teaspoon mustard seeds
  • 1 teaspoon turmeric
  • 2 teaspoons garam masala
  • 2 teaspoons red chili powder
  • 1 tablespoon tamarind paste, See note.
  • 1 cup canola oil
  • 3 tablespoons chopped cilantro for garnish
Directions
  1. Wash eggplants and pat dry. Make an X cut on ⅓ of eggplant on stemless side, keeping the stem. Repeat the same with rest of eggplants. Wash chilies and pat dry. Keep them whole with steams, cut them in half if long.
  2. Heat a skillet or a cast iron pan. Add peanuts and roast them until very light golden brown, about 2 minutes. Add sesame seeds and roast them for 30 seconds or until they start to pop. Immediately add coconut and roast until light golden brown, about 2 minutes. Let the mixture cool for 10 minutes. Once it’s cooled, combine roasted peanut mixture, shallot, jalapeno or serrano chili, ginger and garlic in food processor bowl and make a thick paste. Add couple of tablespoons or more water to move the contents in food processor. Set it aside.
  3. Dissolve tamarind paste into ¼ cup of water in a small bowl and set it aside.
  4. In a frying pan, heat oil on a medium high heat until shimmering. Add eggplants and sauté them for 3 to 4 minutes until skin is light brown. Remove from oil and let excess oil drain on a wire racked sheet pan or paper towels lined plate. Lower the heat and remove extra oil from pan, leaving about ¼ cup of oil. Reserve extra oil. Sauté green chilies in oil until they start to blister, about 3 to 4 minutes. Remove chilies from oil and let excess oil drain on a wire racked sheet pan or paper towels lined plate.
  5. Add more oil to frying pan to make about ¼ cup from reserved oil. Increase heat to medium high again. Once oil shimmers add cumin and mustard seeds and let them sizzle, 30 seconds. Add curry leaves, let them crisp for 40 to 50 seconds. Be careful as they will splatter oil. Add peanut mixture paste, turmeric, garam masala and chili powder. Sauté the paste with spices for 3 to 4 minutes or until you see oil separating. Add tamarind water and stir. If gravy is too thick add some water. Season the gravy with salt. Add eggplants and submerge them in gravy. Cover the pan and let eggplants cook until soft but not mushy, about 5 to 7 minutes. Uncover and add blistered chilies. Stir the contents and let everything cook in gravy for 3 to 4 minutes.
  6. Before serving garnish with cilantro. Serve hot with Nan and/or Biryani.
Notes
Tamarind paste is readily available in Indian stores.

 

Continue Reading

Sweet Potato and Chickpea Taco

Sweet Potato and Chickpea Taco

Prep time: 

Cook time: 

Total time: 

Serves: 6

This recipe is a fusion of Indian and Mexican flavors.
Ingredients
  • 3 medium to large sweet potatoes, peeled and cut into ½ inch dice
  • 3 tablespoons canola oil
  • 1 ½ teaspoons chipotle chili powder
  • 2 teaspoons ground cumin
  • 2 15 oz. can of chickpeas, rinsed
  • 1 large poblano pepper, cut into ¼ inch dice
  • 3 tablespoons coconut oil
  • 2 teaspoons mustard seeds
  • ⅛ teaspoon asafetida
  • 10 to 12 fresh curry leaves
  • 2 to 3 dry red chilies
  • ½ teaspoon turmeric
  • ½ teaspoon chili powder
  • ½ teaspoon ground coriander
  • ¼ cup grated fresh coconut
  • ⅓ cup chopped cilantro
  • ½ cup yogurt
  • 1 teaspoon lime zest
  • Juice of half a lime
  • Salt to taste
  • 18 to 20 small tortillas
  • 1 cup crumbled Cotija or feta cheese
Directions
  1. Pre heat oven to 400 degrees. Line a large baking pan with aluminum foil and spray with nonstick spray. Transfer diced sweet potatoes to baking pan. Drizzle potatoes with canola oil. Season with salt, 1 teaspoon of ground cumin and 1 teaspoon of chipotle chili powder. Toss potatoes to coat with spices and make even layer of potatoes. Roast potatoes until edges are golden brown, 20 to 25 minutes.
  2. While potatoes are roasting, heat coconut oil in a large wok or frying pan until shimmering. Add mustard seeds and let then sizzle. Add asafetida, curry leaves, dry red chilies and let curry leaves fry for 30 seconds. Add turmeric and chili powder. Add poblano pepper and sauté it for a minute. Add chickpeas, ½ teaspoon cumin powder, and coriander powder. Season with salt and stir everything to combine with spices. Let chickpeas cook for 5 to 7 minutes. Once sweet potatoes are roasted, combine them with chickpeas. Add coconut, cilantro and stir. Let potatoes and chickpeas cook for 2 to 3 minutes more.
  3. Combine yogurt, lime zest, lime juice, ½ teaspoon cumin powder, and ½ teaspoon chipotle chili powder into a small mixing bowl. Whisk yogurt with spices to make it smooth. Season with salt.
  4. Heat tortilla on stove top or in a microwave. To serve taco, put about ¼ cup chickpeas and sweet potatoes on tortilla. Drizzle with about 1 tablespoon chili-lime yogurt. Sprinkle with cheese. Other toppings can be added to taste.

 

Continue Reading