Pav (bread) Bhaji (mixed vegetables) is a street food available all over India. The bhaji should be soft and mashed which you can scoop up with a pav. This recipe uses small quantity of variety of vegetables which is great use of left over vegetables. You can also use left over mashed potatoes for this recipe.
Ingredients
Quarter of cabbage, shredded
3 to 4 florets cauliflower, roughly chopped
1 medium carrot, shredded
1 Japanese eggplant or ½ of large eggplant, peeled and ½ inch diced
½ dhoodhi (Indian squash), peeled, deseeded and ½ inch diced (optional)
2 medium russet potatoes, boiled and mashed
2 large red onions, finely diced (reserve ½ cup for serving)
3 large Roma tomatoes, ¼ inch diced
3 cloves garlic, minced
4 tablespoons canola oil or butter
1 teaspoon turmeric
2 teaspoons chili powder
1 teaspoon dhana-jeeru (spice blend of ground coriander and cumin)
½ teaspoon garam masala
1 ½ teaspoons salt or to taste
¾ cup frozen peas, thawed
2 teaspoons pav bhaji masala
¼ cup chopped cilantro, for serving
1 lime, cut into quarters for serving
6 soft buns (pav), any kind
Butter for brushing on buns
Directions
Combine cabbage, cauliflower, carrot, eggplant and doodhi in a large microwave safe bowl or large soup pot or Dutch oven. Cook vegetables in microwave (7 to 8 minutes) or stove top (10 to 12 minutes) until soft. Vegetables will release some liquid, keep that liquid. Mashed vegetables with potato masher and set aside. (You can use same soup pot or Dutch oven to make bhaji. You can transfer cooked and mashed vegetables to a mixing bowl).
Heat oil or butter on a medium high heat in a large soup pot or a Dutch oven until oil is shimmering and butter is melted, 2 minutes. Lower heat to medium, add garlic and sauté it until fragrant, about 1 minute. Add onions and sauté them until translucent, 2 to 3 minutes. Next add all dry spices except pav bhaji masala and sauté with onions and garlic for 1 minute. Add tomatoes and sauté them until softened, 2 minutes.
Add mashed potatoes and combine with sautéed vegetables. Let potatoes warm through before adding rest of mashed vegetables, for 2 to 3 minutes. Add rest of mashed vegetables, season with salt, stir and cover with a lid. Let bhaji cook for 7 to 10 minutes on low heat until flavors meld, stirring frequently. If bhaji is sticking to bottom, add some water. Uncover, add peas, pav bhaji masala and let bhaji cook for 5 to 6 minutes on low heat.
Spread butter on buns and toast them on a griddle or frying pan until light golden brown but still soft.
Serve hot bhaji with pav (buns). Garnish individual serving of bhaji with 1 tablespoons of cilantro. Serve reserved onion and lime on side.
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
Wash turiya, remove the sharp edges and cut into ½ inch dice.
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.
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.
Cut the rolls into 3-4 pieces before serving. Garnish shaak with cilantro and serve warm with rotli or paratha.
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
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
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.
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.
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.
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.
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.
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
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.
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.
Dissolve tamarind paste into ¼ cup of water in a small bowl and set it aside.
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.
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.
Before serving garnish with cilantro. Serve hot with Nan and/or Biryani.
Notes
Tamarind paste is readily available in Indian stores.
This dish comes from city of Hyderabad (in State of Telangana), Southern part of India..
Ingredients
For fried shallots and marinade:
1 lb. shallots, thinly sliced
3 tablespoons ghee or melted butter or canola oil
¼ cup yogurt
Juice of ½ a lemon
2 teaspoons salt or to taste
1 inch piece of ginger, finely minced
2 garlic cloves, finely minced
½ teaspoon turmeric
2 teaspoons cayenne pepper
2 teaspoons dhana-jeeru (spice blend of ground coriander and cumin)
1 teaspoon garam masala
1 lb. paneer, cut into 1 inch dice
1 red onion, cut into 1 inch dice
10 to 12 cauliflower florets
½ of green pepper cut into 1 inch dice
½ of red pepper cut into 1 inch dice
2 carrots cut into 1 inch dice
1 cup frozen green peas, thawed
1 tablespoon chopped cilantro, for garnish
Dough lid (optional):
1 ½ cups whole wheat flour
½ cup or more water
Rice:
2 cups basmati rice
2 inch piece of cinnamon stick
1 bay leaf
2 whole cloves
2 green cardamom pods
5 whole peppercorns
1 tablespoon ghee or butter or canola oil
1 tablespoon salt or to taste
1 tablespoon caraway seeds
⅛ teaspoon freshly grated nutmeg
Biryani:
1 teaspoon saffron threads
½ cup warm cooking water of rice
3 tablespoons ghee or melted butter
½ teaspoon garam masala
½ teaspoon rose water (optional)
2 tablespoons chopped cilantro
Directions
Make fried shallots: Heat 2 tablespoons of ghee or butter or oil in a large non-stick skillet until shimmering. Add shallots and let it cook on medium heat until golden brown, stirring occasionally. This takes about 9 to 10 minutes. Let shallots cool for 5 to 10 minutes.
While shallots are cooling, mix yogurt, salt, lemon juice, remaining oil or ghee or butter, ginger, garlic and dry spices into medium mixing bowl. Add vegetables and paneer except peas. Stir with yogurt and spices to coat them with marinade.
Once shallots are cooled, reserve one third in a small bowl. Add remaining shallots to vegetables and paneer. Stir the mixture and let it stand for 30 minutes or so.
While vegetables are marinating, make dough lid. Mix flour and water in a medium mixing bowl until soft dough forms. Knead the dough on a floured surface until smooth. Make a ball and roll into ¼ inch thick rope which can be wrapped around the lid of large size Dutch oven. Cover the dough lid with kitchen towel.
Make rice: Rinse rice in cold water until water runs clear and drain excess water. Bring 4 cups of water to boil in a large sauce pan. Wrap whole spices into a piece of cheese cloth and tie with a kitchen twain. Add to sauce pan along with oil or butter or ghee, salt, nutmeg and caraway seeds. Stir in rice. Bring rice to simmer and cook only half way, about 5 to 7 minutes. Remove the spice bundle and reserve ½ cup cooking liquid.
Assemble biryani: Preheat oven to 350 degrees. Combine saffron and pinch of sugar or salt into a mortar, and with a pestle make it into fine powder. Transfer to a measuring cup. Pour warm cooking water from rice over it and mix until saffron is almost dissolved. Spray large Dutch oven with non-stick spray to avoid paneer sticking to bottom. Drizzle 1 tablespoon ghee or butter in a large Dutch oven. Spoon half of vegetable mixture over it and spread it in even layer. With a skimmer or a fine sieve drain excess liquid from rice and spread half of rice over vegetables. Top with half of remaining ghee or butter, shallots, garam masala, saffron water, rose water and cilantro. Repeat the same layering once more. Cover with lid and wrap the dough lid on top of it. Press the dough to tightly seal it. Bake the biryani for 15 to 20 minutes or until the dough lid is golden brown. Let it stand for 5 minutes. Remove dough lid, uncover lid, top with green peas and cilantro. Serve immediately with cucumber raita.
Heat ghee or butter with oil on a medium high in a frying pan or a wok until simmering. Add cumin and mustard seeds and let them sizzle, 30 seconds. Lower the heat to medium. Sprinkle saffron threads over oil while crushing them with your fingertips. Sauté saffron in fat until fat picks up color, about 30 seconds. Next add whole spices with bay leaf and sauté for 30 seconds.
Add onions and sauté those until edges are brown, about 2 minutes. Add garlic, ginger and green chili, and sauté those for 1 minute. Next add garam masala and paprika or chili powder and sauté those for 30 seconds.
Increase heat to high. Add vegetables and stir fry those for 2 to 3 minutes until vegetables soft but still crunchy. Add cooked rice and season with salt. Stir fry rice with vegetables until coated with spices, about 1 to 2 minutes. Next add peas and stir to combine with rice. Lower the heat to low. Cover the pan or wok with a lid and let everything cook together to blend all the flavors for 2 to 3 minutes. Before serving garnish with cilantro. Serve warm with cucumber raita.
1 teaspoon dhana-jeeru (spice blend of ground cumin and coriander)
1 teaspoon salt or to taste
3 tablespoons cilantro, for garnish
Directions
Wash potatoes and cut them in half.
In a large cast iron pan or non-stick pan, heat oil on a medium-high heat until shimmering, 2-3 minutes. Add cumin seeds once oil is hot and let them sizzle. Add asafetida, shallot, green chili and ginger. Sauté them for 2-3 minutes.
Lower heat to medium. Add turmeric, chili powder and dhana-jeeru. Stir in spices with shallot mixture. Add potatoes, season with salt and stir everything so that potatoes are covered with spices. Cover the pan and let potatoes cook until tender, 7 to 10 minutes, stirring few times.
Once potatoes are cooked, uncover the pan and let potatoes brown and become crispy for 5-7 minutes, stirring occasionally.
Garnish with cilantro and serve warm with any Indian flat bread.
Peel and cut potatoes into 1 inch chunks. Transfer them to a Dutch oven or a large 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.
Meanwhile combine milk, heavy cream and 3 tablespoons of butter in a small pot and warm it.
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 milk mixture and cheese with mashed potatoes. Save some milk if you are not going to serve mashed potatoes immediately. Season with salt and pepper.
Just before serving, melt 2 tablespoons of butter in a small pan. Add cumin seeds and paprika in melted butter, let it toast for 30 seconds and pour over mashed potatoes.
2 inch piece of ginger, peeled and roughly chopped
1 Jalapeno pepper, roughly chopped
2 cloves garlic
2 tablespoons canola oil
1 tablespoon unsalted butter
1 teaspoon turmeric
½ teaspoon chili powder
1 teaspoon garam masala
1 teaspoon dhana-jeeru (spice blend of ground coriander and cumin)
2 tablespoons kasoori methi (dry fenugreek leaves), see Note.
1 teaspoon salt or to taste
1 teaspoon sugar or to taste
¼ cup heavy cream
Directions
Combine tomato sauce, pumpkin puree, almond butter, corn starch, shallot, tomato, ginger, jalapeno and garlic in a blender bowl. Blend all the ingredients until smooth sauce. Set it aside.
Heat butter and oil in a medium sauce pan over medium heat. Once butter is melted, add the pumpkin-tomato sauce. Add all the dry spices and stir the sauce. Season with salt and sugar. Cover the pot and let gravy cook for 10-12 minutes, stirring occasionally. If gravy is too thick add some water.
Uncover the pot, stir in heavy cream. Let gravy cook for another 3-4 minutes, stirring constantly until cream is well combined.
Notes
Kasuri methi (dry fenugreek leaves) can be purchased from Indian grocery stores.
1 leek, thinly sliced, white and light green parts
1 large red onion, ½ inch diced
4 plum tomatoes, ½ inch diced
2 cloves garlic, finely minced
1 tablespoon tomato paste
1 tablespoon Spanish paprika
½ teaspoon black pepper
Salt to taste
2 cups basmati rice or short grain rice
¼ teaspoon saffron
4 cups vegetable stock
½ cup frozen peas, thawed
2 tablespoons cilantro, for garnish
Directions
Roasted vegetables: Pre-heat oven to 400 degrees. Combine vegetables for roasting in a large mixing bowl. Toss the vegetables with olive oil, salt and pepper. Transfer to a large baking sheet and arrange vegetables in a single layer. Roast the vegetables for 30 to 35 minutes or until vegetables are slightly brown. Keep them aside.
Tofu Chorizo: Line a baking sheet with aluminum foil and spray with non-stick spray. Combine dry spices and salt in a medium mixing bowl. Crumble tofu on top of spices in tiny pieces. Drizzle oil and vinegar over it. Stir tofu with spices until well coated. Transfer tofu to a baking pan and make a single layer. Bake tofu in the same pre-heated oven until tofu is brown, 25 to 30 minutes. Keep it aside.
In a medium sauce pan warm stock. Add saffron to stock and keep it warm.
In a large cast iron pan or paella pan, heat oil on a medium high heat. Sauté leeks and onions with pinch of salt until translucent, 2 to 3 minutes. Add garlic, tomatoes and sauté them until tomatoes break down, 3 to 4 minutes. Make a space for tomato paste and sauté it for a minute. Stir everything and sauté for a minute.
Add rice, paprika, black pepper and sauté with onions and tomatoes until rice is well coated with oil, 2 minutes. Add warm broth and let rice cook until almost tender, 8 to 10 minutes.
Remove artichokes from roasted vegetables, add rest of the vegetables to rice and stir. Add tofu chorizo and stir rice. Level rice and arrange artichoke and green peas on top. Let rice cook for another 4 to 5 minutes.
Make dressing: Combine all ingredients of dressing in a small mixing bowl except oil. Whisk everything until salt is melted. Slowly drizzle oil while whisking until dressing emulsifies. Set it aside.
Wash and drain Brussel sprouts. Cut them in half and thinly sliced them. Remove core of apple and cut it in matchsticks roughly same size as Brussel sprouts. Combine them in large salad bowl and dress the slaw. You can dress the slaw up to two hours in advance.
Just before serving, spread pomegranate seeds and mint leaves on top.
I tweaked recipe of Chocolate Caramel Crunch Pie from Giada De Laurentis to make it as an eggless pecan pie. I replaced walnuts with pecans, semi-sweet chocolate with dark chocolate and 24 oz. dulce de leche with 8 oz. dulce de leche and 8 oz. salted caramel sauce. For a crust, I used 1 ½ cups of honey nut cheerios cereal instead of graham crackers. I forget to buy graham crackers, the crust with cereal turned out great.
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.
Combine stuffing ingredients plus 2 tablespoons of cilantro into a medium mixing bowl. Gently widen an eggplant and stuff it by gently pushing stuffing down by hand. Try not to break it and not over stuffed it. Repeat the same with rest of eggplants and potatoes. If any stuffing remains, keep it aside.
In a large non-stick pan, heat oil on a medium high heat, about 2 minutes. Once oil is hot, add cumin seeds and let them sizzle. Add mustard seeds and let them sizzle. Add asafetida or garlic. With garlic, sauté it for a minute. Lower the heat and arrange stuffed eggplants and potatoes in a pan in a single layer. Increase heat to medium, cover the pan and let vegetables cook until tender, 12 to 15 minutes, stirring gently few times. Sprinkle any remaining stuffing on top of the vegetables during half way of cooking.
Garnish with remaining cilantro before serving. Serve warm with any Indian flat bread.
Easier Method:
Cut eggplants and potatoes into quarters.
Combine stuffing ingredients plus 2 tablespoons of cilantro into a medium mixing bowl.
In a large non-stick pan, heat oil on a medium high heat, about 2 minutes. Add cumin seeds and let them sizzle. Add mustard seeds and let them sizzle. Add asafetida or garlic. With garlic, sauté it for a minute. Lower the heat and arrange eggplants and potatoes in a pan in a single layer. Increase heat to medium, cover the pan and let vegetables cook for 5 minutes. Uncover pan, stir the vegetables and sprinkle stuffing on top of the vegetables evenly. Cover the pan and let vegetables cook until tender, 7 to 8 minutes, stirring gently few times.
Garnish with remaining cilantro before serving. Serve warm with any Indian flat bread.
Wash okras and dry it with paper towel. Okras should be as dry as possible otherwise it will become slimy. Remove stem, and ¼ inch end of okras, and cut large okras into half. Make a cut in okra almost to half point on one side and another cut almost to half point on other side in opposite direction. Repeat the same with remaining okras.
Combine stuffing ingredients into a medium mixing bowl. Gently widen okra on one side and stuff it by gently pushing stuffing down by hand. Repeat the same on other side. Try not to break it and not over stuffed it. Repeat the same with rest of okras. If any stuffing remains, keep it aside.
In a large non-stick pan, heat oil on a medium high heat, about 2 minutes. Add cumin seeds and let them sizzle. Add mustard seeds and let them sizzle. Add asafetida. Lower the heat and arrange stuffed okra in a pan in a single layer. Increase heat to medium, cover the pan and let okra cook until tender, 10 to 12 minutes, stirring gently few times. Sprinkle any remaining stuffing on top of the vegetables during half way of cooking. Once okras are cooked, lower the heat, uncover the pan and let okras cook until it becomes dry and crispy, stirring occasionally, 8 to 10 minutes.
Serve warm with any Indian flat bread.
Easier Method:
Wash okras and dry it with paper towel. Okras should be as dry as possible otherwise it will become slimy. Remove stem, and ¼ inch end of okras, and cut large okra into half. Cut okras into quarters.
Combine stuffing ingredients into a medium mixing bowl.
In a large non-stick pan, heat oil on a medium high heat, about 2 minutes. Add cumin seeds and let them sizzle. Add mustard seeds and let them sizzle. Add asafetida. Lower the heat and arrange okra in a pan in a single layer. Increase heat to medium, cover the pan and let okra cook for 5 minutes. Uncover pan, stir okra and sprinkle stuffing on top of okra evenly. Initially okras will be slimy but as it cooks it will become less slimy. Cover the pan and let okras cook until tender, 6 to 7 minutes, stirring gently few times. Once okras are cooked, lower the heat, uncover the pan and let okras cook until it becomes dry and crispy, stirring occasionally, 8 to 10 minutes.
Wash peppers and pat dry. Make a T cut on one side of pepper and carefully remove seeds and membrane. Keep the stem.
Combine stuffing ingredients into a medium mixing bowl. Stuff the peppers one by one with stuffing either by hand or with a ¼ teaspoon measuring spoon. If any stuffing remains, keep it aside.
In a large non-stick pan, heat oil on a medium high heat, about 2 minutes. Add cumin seeds and let them sizzle. Add mustard seeds and let them sizzle. Add asafetida. Lower the heat and arrange stuffed peppers in a pan in a single layer. Increase heat to medium, cover the pan and let peppers cook until soft but not mushy, 10 to 12 minutes. Sprinkle any remaining stuffing on top of the peppers during half way of cooking. The bottom of peppers will caramelize during cooking and it will add nice flavor.
Can be served warm as a side dish and/or with any Indian flat bread.
¼ cup dhana-jeeru (spice blend of ground coriander and cumin)
3 teaspoons salt or to taste
6 teaspoons sugar or to taste
1 teaspoon turmeric
½ teaspoon chili powder
1 teaspoon aamchoor (dry mango powder)
Directions
Wash and pat dry karela. Cut ¼ inch of both ends and peel the rough skip. Keep the skin aside. Cut karela in half and scoop out the pulp with seeds. Discard the big seeds and combine the pulp with saved skin.
In a food processor, pulse shallot until finely minced.
In small pan, heat one tablespoon olive oil on medium heat. Add shallots and pinch of salt. Let shallot caramelize on low heat until golden brown, about 5 minutes.
While shallot is cooking, add skin and pulp of karela, garlic, green pepper, and ginger in food processor bowl. Pulse until finely minced.
Once shallot is brown, add above mixture and garam masala. Stir everything and let it cook for 2 minutes. Let it cool down for 10 to 15 minutes.
Combine rest of the stuffing ingredients and remaining olive oil in a medium mixing bowl. Add cooled mixture and combine. Stuff melon halves with stuffing. If any stuffing remains, keep it aside.
In a large non-stick pan, heat oil on a medium high heat, about 2 minutes. Add cumin seeds and let them sizzle. Add mustard seeds and let them sizzle. Lower the heat and arrange stuffed melon halves in a pan in a single layer. Increase heat to medium, cover the pan and let melon cook until tender, 10 to 12 minutes. Sprinkle any remaining stuffing on top of the vegetables during half way of cooking.
Garnish with cilantro before serving. Serve warm with any Indian flat bread.
Notes
Karela is extremely bitter. If you want to remove some of the bitterness, before cooking it, sprinkle about teaspoon of salt on them and transfer them to a colander. Transfer colander to baking dish or a pan to catch drippings. Let karela stand for 30 minutes to an hour and proceed with the recipe.
Wash Brussels sprouts and pat dry. Trim the dark end and wilted leaves. Make an X cut on ⅓ of Brussels sprouts on coreless side.
Combine stuffing ingredients into a medium mixing bowl. Gently widen a Brussels sprout and stuff it by gently pushing stuffing down by hand. Try not to break and over stuffed it. Repeat the same with rest of Brussels sprouts. If any stuffing remains, keep it aside.
In a large non-stick or cast iron pan, heat oil on a medium high heat, about 2 minutes. Add cumin seeds and let them sizzle. Add mustard seeds and let them sizzle. Add asafetida, sauté it for 30 seconds. Lower the heat and arrange stuffed Brussels sprouts in a pan in a single layer. Increase heat to medium, cover the pan and let them cook until tender, 7 to 8 minutes, stirring gently few times. Sprinkle any remaining stuffing on top of the Brussels sprouts during half way of cooking.
Uncover the pan; lower the heat to low and let Brussels sprouts caramelized for 3 to 5 minutes without stirring.
Serve warm as an appetizer or side dish. Can be served with Indian flat bread also.
1 tablespoon kasuri methi (dry fenugreek leaves), available in Indian grocery stores
1 teaspoon sugar
1 teaspoon salt or to taste
½ cup heavy cream
1 tablespoon chopped cilantro, for garnish
Directions
Heat oil or butter in a wok or a frying pan, 2 minutes. Sauté garlic-ginger paste with spices until fragrant, 2 minutes. Add tomato sauce, kasuri methi and stir to combine everything. Season with salt and sugar. Let it cook for 2 to 3 minutes.
Add peas, paneer and stir to combine with sauce. Cover the wok or pan and let peas cook until tender, 4 to 5 minutes.
Add heavy cream, stir and adjust the seasoning. Let mutter paneer cook with sauce for 3 minutes, stirring occasionally so that sauce does not stick to bottom.
Garnish with cilantro and serve warm with Nan or Paratha.
Notes
If fried paneer or cubed paneer is not available, cut paneer into ¾ inch cubes. Heat 3 tablespoons oil in a non-stick pan and sauté paneer until light golden brown, 5 to 7 minutes.
In a wok or a frying pan heat oil over medium high heat. Add mustard seeds and cumin seeds and let it sizzle. Add onion and sauté it until translucent, 3 to 4 minutes. Add garam masala, dhana-jeeru, green chili, ginger and garlic. Sauté everything for two more minutes. Add tomato paste and sauté for a minute. Add spinach and ½ cup water. Cover the pan and let spinach cook until slightly wilted, 2 to 3 minutes. Season with salt, add kasuri methi and let spinach cook until it is fully cooked, 4 to 5 minutes. Take off the heat.
With a blender or an immersion blender puree the spinach until smooth. Transfer pureed spinach to a wok or a frying pan again and add fried paneer. Let it simmer for 5 minutes covered with a lid.
If fried paneer or cubed paneer is not available, cut paneer into ¾ inch cubes. Heat 3 tablespoons oil in a non-stick pan and sauté paneer until light golden brown, 5 to 7 minutes.
Indian long green beans, called Choli in Gujarati, are not easily available fresh here. You can use frozen choli available in Indian grocery stores or Chinese long beans.
Ingredients
1 bag of frozen choli (Indian long green beans), thawed
3 tablespoons olive oil
1 teaspoon mustard seeds
¼ teaspoon asafetida
1 teaspoon turmeric
1 teaspoon chili powder
1 teaspoon dhana-jeeru (spice blend of ground coriander and cumin)
1 teaspoon of salt or to taste
1 teaspoon sugar or golf ball size piece of jaggery
1 tablespoon chopped cilantro, for garnish
Water as needed
For Muthia (dumplings):
½ cup chickpea flour
1 tablespoon coarse bhakri flour or cream of wheat
1 tablespoon olive oil
½ teaspoon salt or to taste
Pinch of asafetida
¼ teaspoon turmeric
¼ teaspoon chili powder
½ cup thinly sliced ribbons of spinach
1 tablespoon yogurt or buttermilk
Water as needed
Directions
Make dough for Muthia: Combine two flours, oil, dry spices and salt in a medium mixing bowl. Add spinach and yogurt or buttermilk. Add water gradually and make soft dough (like dumpling dough). Set aside.
In a wok or a frying pan, heat oil on a medium-high heat. Add mustard seeds and let it sizzle. Add asafetida, turmeric and chili powder. Add choli and ¾ cups of water. Season with salt and let water come to boil.
Using two spoons drop small muthia (about 1 teaspoon in a shape of oval) in the water. Cover the wok or pan and let choli and muthia cook, about 10 to 12 minutes. Stir gently few times; add more water if shaak is too dry.
Uncover the wok or pan; add sugar, dhana-jeeru and stir. Let it cook for 2-3 minutes.
Garnish with cilantro and serve warm with Rotali or Paratha.
Cut off greens from radishes or daikon. Cut into thin ribbons and wash it thoroughly and let the excess water drain.
Prepare flour mixture: Mix chickpea flour along with oil and spices in a small mixing bowl. Set aside.
In a non-sick pan or a cast iron pan heat oil on a medium high heat. Add fenugreek seeds and let it sizzle. Add asafetida and let it heat for 10 seconds. Add greens and cover the pan. Let it cook for 5 minutes or until wilted. Uncover the pan and stir the greens. Spread the flour mixture evenly on top of wilted greens. Cover the pan again and let it cook for 5 more minutes or until the flour mixture is cooked.
Uncover the pan and stir the greens with flour mixture. Let it cook uncovered for 5 to 7 minutes or until shaak is almost dry and bhaji is crispy. Serve warm with rotli.
Notes
You can also make same recipe with beet greens, curly kale like greens.
This recipe is made with taro leaves, which are not easily available in Indian grocery stores. If you find it use it otherwise use collard greens or chard.
Ingredients
1 bunch collard greens
2 cups chickpea flour
3 teaspoons salt or to taste
5 teaspoons sugar or to taste
1 teaspoon turmeric
1 teaspoon chili powder
1 teaspoon dhana-jeeru (spice blend of ground coriander and cumin)
1 teaspoon garam masala
⅛ teaspoon clove powder
2 teaspoons green chili, minced
3 teaspoons ginger, minced
1 teaspoon garlic, minced
1 ½ cups water or more
Juice of 1 lemon
2 tablespoons chopped cilantro, for garnish
2 tablespoons shredded unsweetened coconut, for garnish
For Vaghar:
3 tablespoons oil
½ teaspoon fenugreek seeds, optional
1 teaspoon mustard seeds
2 teaspoons sesame seeds
⅛ teaspoon asafetida
Directions
Wash collard greens and drain water as much as possible. Dry each leaf with paper towel. Cut each leaf from each side of stem, discarding the stems. Make three piles of half leaves, big, medium and small. Cover with kitchen towel while you make chickpea flour paste.
Make paste: Combine chickpea flour, dry spices, salt and sugar in a medium mixing bowl. Add green chili, ginger, garlic and lemon juice. Gradually add water and make a thick paste.
On a flat surface, spread a big size half leaf and generously spread chickpea paste on the leaf with a hand or a spatula. Add a medium size half leaf on top of paste. Spread chickpea paste on the leaf. Take a small size half leaf, put on top of paste and spread chickpea paste on the leaf. Fold about 1 inch of left and right side of leaves inside (the paste side). Spread chickpea paste on the folds to tightly seal them. Tightly roll the leaves to resemble a small cylinder. Repeat the process until all the half leaves are used. If there are small pieces of leaves, you can spread it out on larger leaves and seal it with paste before rolling out. Try to make a roll with at least two half leaves. You will get 15-18 rolls.
In a steamer pan, arrange the rolls in a single layer. If all the rolls do not fit, let the first layer steam for 5 minutes and then stack remaining rolls. Steam the rolls for 25 to 30 minutes or until rolls are fully cooked. Let it cool down for 30 to 40 minutes. After this the rolls can be frozen. First freeze on a baking sheet, leaving some space in between, then put in a zip lock bag. Before using them thaw them for 1 to 2 hours.
Cut the rolls into ¾ inch wide pieces. Heat oil in a wok or a frying pan. Add fenugreek seeds and let it sizzle. Add mustard seeds and let it sizzle. Add asafetida and sesame seeds. Immediately add the rolls and stir everything. Let Patra heat on low heat until the bottom layer is golden brown, stirring few times. Garnish with cilantro and coconut flakes. Serve warm as an appetizer or a side dish.
