Ratatouille - French vegetarian recipe

This dish is very simple to make provided you have the right ingredients. Ratatouille can be eaten with rice, pasta, or rotis (bread).

Ingredients

• Brinjal (aubergine, eggplant) - 2 numbers, sliced into thin circles
• Capsicum (1 yellow, 1 green) - Sliced horizontally into strips
• Zucchini (2) - Sliced horizontally into circular strips
• Onions - 1 big, sliced fine
• Garlic - 4 pods crushed
• Tomato paste (puree) - equivalent to 3 to 4 tomatoes
• Olive oil
• Herb mixture (Basil, rosemary, thyme, parsley) - Fresh/dried
• Salt

Procedure

1. Heat 2 tbsp of olive oil in a flat bottomed pan.
2. When the oil is hot, add onions, and stir fry for a minute on medium flame
3. Add garlic paste and tomato puree, and cook for about a minute.
4. Add the eggplant slices, and cook for ten minutes
5. Add the other vegetables, herbs, and salt
6. Add around half a cup of water
7. Cook for 20 minutes on a low flame, mixing intermittently. Add water if the mixture dries up.
8. Add 1 tbsp olive oil and mix

Sundal (Boiled and seasoned chickpeas) - South indian recipe

This dish is best served as a snack along with tea/coffee.

Ingredients

• Bengal gram (Kabuli Chenna) (Chick pea) 250 grams
• Mustard - 1 tea spoon
• Coconut scraping - 1 cup
• Black gram dal - 1 tea spoon
• Green chillies - To taste
• Asafoetida powder (Hing) - pinch
• Salt to taste
• Curry leaves

Procedure

1. Soak the chickpeas overnight.
2. In a pressure cooker, cook the chickpeas for 7 whistles, or until done
3. Heat 2 tbsp of oil in a wok (kadai)
4. Add mustard seeds
5. After the seeds stop spluttering, add black gram, and wait till it turns a shade of brown
6. Add asafetida. You can substitute this with 1/2 tsp of garlic paste
7. Add the green chillies and curry leaves
8. Add salt
9. Add coconut scrapings. You can substitute this with coconut powder (but it is not really the same thing)

Mix well, and remove from fire. Serve hot.

Cabbage muthia (Gujrati snack)

I am not a big cabbage fan, and this is one of the few cabbage dishes that I really like. The seasoning is optional. If you are on a diet, skip the seasoning.

Ingredients

• 1/2 teaspoon sugar
• 1/8 teaspoon citric acid /1 tsp lemon juice
• 4 cups very fine shredded cabbage
• 1 cup gram flour (besan)
• 2 tablespoons whole-wheat flour
• 2 tablespoons chopped fenugreek leaves (can be substitute with 2 tablespoons of dry fenugreek leaves or kastoori mathi)
• 2 chopped green chili (adjust to taste)
• 1 teaspoon cumin seed (jeera)
• 1/2 teaspoon turmeric
• 1 teaspoon salt (adjust to taste)
• 2 tablespoons oil

Procedure

• Combine gram flour, whole-wheat flour, fenugreek, cumin seed, turmeric, green chili, sugar, citric acid, oil, and salt in a bowl.
• Add the cabbage to the flour mixture and mix well. Mixture should be like a very soft dough.
• Divide the mixture with greased fingers into about 14 pieces and drop them on steamer slowly and steam them covered for 18 to 20 minutes. Check them if muthias are ready put a knife through and it should come out clean.
• Let the muthias cool off and then slice them in two pieces.
• For seasoning heat the oil in frying pan on medium high. Add mustard seeds after they crack add sesame seeds and red chili and stir-fry for few seconds.
• Add muthias and stir-fry them for three to four minutes until they are light brown.
• Garnish them with chopped cilantro.
  

Laukee / Lauki ki sabzi

I don't know too many people who live Lauki (doodhi/bottle gourd), and just in case you are one, try this recipe out. For starters, you might want to add aloo (potatoes) to be on the safer side.

I learnt this recipe from a friend of mine from Uttar Pradesh. However, I am not sure if this is something exclusive to that state.

Ingredients

• 1/2 medium sized laukee. Peel the skin, and cut into small chunks
• 3 tomatoes pureed. If you are too lazy, just blend the tomatoes in a mixer.
• 2 onions (medium sized)
• Ginger garlic paste
• Coriander
• Cumin seeds (Jeera)
• Turmeric
• Coriander Powder
• Cumin (Jeera) Powder
• Red chilli powder
• Salt to taste
• 1 tsp Sugar

Procedure

1. Heat oil in a pressure cooker
2. Add jeera.
3. When jeera stops spluttering, add onions and ginger garlic paste
4. Fry the onions till golden brown
5. Add turmeric
6. Add the tomato paste, and cook till the tomato paste separates from the oil
7. Add laukee pieces
8. Add a cup of water, salt, red chilli powder, sugar
9. Mix, and close the lid of pressure cooker
10. Add the stopper to the lid
11. Cook for around three whistles
12. After the pressure cooker cools, remove lid, and taste the sauce. Adjust ingredients accordingly.

Aloo poshto, posto (Bengali dish)

Aloo posto (poshto) is a bengali dish. It has a very subtle flavor, and if you are looking for something real spicy, this dish will not suit your requirements. On a day when you feel like eating a filling, uncomplicated dish, try out Aloo Poshto. You can eat it with rice/rotis. I am sure the Bengalis eat it with rice, but I prefer rotis.

Ingredients

• 5-6 medium sized Potato (1 inch cubes)
• 4 tbsps Poppy seeds (khus khus)
• 5-6 broken cashewnuts
• 2 tbsps Mustard oil 1/2 tsp. Use any vegetable oil if you don't have mustard oil. However, the authentic flavor of this dish comes from Mustard oil.
• Onion seeds (kalonji) - Optional
• Salt to taste
• 2 Green chilli (slit)

Procedure

1. Soak poppy seeds in one-cup warm water for fifteen to twenty minutes. Drain and grind to a smooth paste.
2. Heat mustard oil in a pan till it just reaches smoking point. Remove, cool and heat the oil again on medium heat.
3. Add cashewnuts and onion seeds (kalonji) stir-fry briefly.
4. Add potato pieces and cook on medium heat for five minutes, stirring frequently.
5. Add poppy seeds paste. Stir and add half a cup of water.
6. Cover and cook on low heat till the potatoes are almost done.
7. Remove the lid, add salt, and slit green chillies. Continue to cook for a minute more or till potatoes are completely cooked.
8. Garnish with fresh coriander leaves

Dal pakwan recipe (Sindhi snack item)

Dal ingredients

• 250 gm chana dal(adjust the quantity of dal and other ingredients according to your requirement)
• 1 tsp cumin seeds
• 5-6 of curry leaves(karipatta)
• one small tomato(optional)
• 5 green chillies
• 3 cups water
• 1/2 tsp turmeric powder
• Salt to taste
• 1-2 tspn oil

Pakwan (Ingredients)

• 3 cups All purpose flour (Maida)
• 1/2 tsp cumin seeds/Ajwain (caraway)seeds
• 2-3 tspn oil
• Salt to taste
• 1/2 tsp Red chilly powder
• Sufficient water to make a dough
• Oil for deep frying

Procedure for dal

• Wash dal and soak it for an hour
• Pour 1-2 tspn oil in a cooker and allow it to heat.
• Add cumin seeds, curry leaves and green chillies and fry for a couple of minutes.
• Add grated tomato(optional)and fry it till cooked
• Add dal, turmeric powder and salt
• Add little water and close the lid of cooker
• Wait for one whistle
• Open the lid,check the dal, it should be tender but not mushy
• While serving ,sprinkle mango powder(Amchoor), chilly powder, coriander leaves and tamarind chutney and/or coriander chutney,and chopped onions(optional)
• Serve hot with crisp pakwans

Procedure for Pakwan

• Sieve the flour
• Mix the flour with the cumin seeds/Ajwain, oil, salt and sufficient water and make a dough. Dough should not be too hard nor too soft
• Let the dough rest for 15 min. Later,divide the dough into small portions.
• Roll out a portion like a chapati
• Prick the surface with fork/ knife,so that it don’t puff out(don’t forget to do this)
• Heat the oil till smoking point ,Slide in the Pakwan and carefully fry it,on medium or low flame till it turns crisp and golden in color.
• Serve with hot dal

Procedure for the coriander chutney

Grind cut onions, dhania (coriander leaves), green chillies, salt, sugar, and ginger in a mixer.

Procedure for imli chutney

1. Boil Imli+water+jaggery till the raw smell of jaggery goes away
2. Add chat masala, kala namak, garam masala, and red chilli powder
3. Roast jeera powder and add

When serving mix the dal with coriander and imli chutney, and serve.

Gatte ki sabzi (Rajasthan)

• Mix besan (chickpea flour), salt, 1/2 tsp chilli powder, 1/2 tsp haldi, 1/2 tsp coriander powder, 1/2 tsp kasuri methi, 1/2 tsp garam masala and 1 tsp oil. Add lukewarm water to make a tough dough.
• Shape the dough in the form of a long cylinder around 4" diameter.
• Add water to a container, add the dough, and cook on a stove.
• When the dough rises to the top, remove it, and allow it to cool.
• Slice the dough into 1cm thick circles.
• Take 1 tsp chilli powder, 1/2 tsp haldi, 1/2 tsp coriander powder and 1/2 tsp garam masala in yogurt and mix well.
• Heat oil in a wok. Add cumin seeds, and hing. When the seeds splutter, then add curry leaves, the yogurt-spice mixture and stir well. Cook for 5-7 minutes. Add 1/2 cup water and mix well
• Cover the vessel and cook for around 5 mins on low flame.
• Garnish with coriander leaves.

Dhansak (Parsi recipe)

Dhansak is a very healthy Parsi recipe. It is essentially a non-vegetarian dish, but why should the veggies be denied their slice of heaven?
If you are traveling to Pune/Mumbai, you can get the masala from one of the Parsi shops, but if you are nowhere close, you can make the masala yourself. You cna store the masala for quite some time, and use it for other dishes too, if you like it.

Dhansak masala

Ingredients

You can leave the peppercorns and red chillies out if you prefer adding them directly to the veggies. If you have nutmeg/mace, you can add them too. Dry roast the ingredients below together, and powder them.

• 8 dry red chillies or to taste
• 2 flat tsp. cumin seeds
• 5 tsp. coriander seeds
• 2 tsp. black mustard seeds
• 2 medium bay leaves
• 6 tsp. fennel seeds
• 10 cm. or 4 inch cinnamon stick
• 24 black peppercorns
• 1/2 tsp. methi (fenugreek) seeds
• 3 green cardamom
• 8 cloves

Other Ingredients

Lentils

It doesn't matter if you do not have all the dals. Adjust the ratio accordingly

• 1/4th cup Toor dal
• 1/4th cup Moong dal
• 1/8th cup Urad dal
• 1/4th cup Masoor dal
• 1/4th cup Chana dal

Greens

• 1 medium sized bunch of spinach (palak)
• 1 small bunch of fenugreek leaves

Veggies

• 1 small brinjal/ aubergine: chopped and diced.
• Two inch square of red pumpkin
• 1 cup tomatoes with the seeds removed
• 1 large onion
• 3 inch square piece of fresh coconut ground finely.(If not available use one tablespoon of desiccated coconut or a small pack of coconut milk)
• 1small potato diced
• 1 carrot diced
• 1 tsp ginger garlic paste (optional)
• 1 tbsp tamarind paste / 1 tbsp vinegar

Procedure

• Soak the dals overnight. Pressure cook and mash to a fine paste
• Pressure cook the veggies and grind to a paste
• In a thick bottomed vessel, add 1 tbsp of oil, and heat the vessel
• When the oil is hot, add the dal
• Add ginger garlic paste and tamarind. Cook for 5 min
• Add greens and vegetables and continue cooking
• Add dhansak masala, 1 cup water, and salt to taste
• Simmer (cook in low flame) for at least 30 min. Stir occassionally, and add water to prevent the dish from getting burnt.

This dish is eaten with brown rice.

• Add 1 tbsp of ghee to the pressure cooker
• Add 1 tbsp of sugar and stir till golden brown
• Add 1 cup rice and 2 1/4 cups of water
• Cook for three whistles
• In a wok, heat ghee, and add 4-5 peppercorns, 1 stick dalchini (cinnamon), 3 cloves (laung), and 2 tez patta (bay leaves)
• Add the seasoning to the rice.

Sookhi aloo gobi

Ingredients

• 1 medium-large cauliflower (about 800 gm or 1.5 lbs), cut into 1″ size florets
• 2 medium-large potatatoes, peeled and cut into 1/2-3/4″ dice
• 1 teaspoon cumin seeds
• 1/4 teaspoon mild hing (asafoetida) - a pinch or two will do
• 3/4″ knob of ginger, grated
• 1/2 teaspoon turmeric
• 11/2 teaspoon coriander powder
• 3/4 teaspoon red chilli powder
• 1/3 teaspoon garam masalasalt
• 1 1/2 tablespoon oil (peanut or mustard)

Procedure

• Heat oil in a karahi.
• Add cumin followed by hing and grated ginger, and stir till fragrant.
• Add turmeric, coriander, and red chilli powders and stir.
• Lower heat and add the prepared cauliflower and potatoes.
• Add salt and stir to mix.
• Cover and cook for 15 minutes or to desired tenderness, stirring once in between.
• Sprinkle with garam masala, and stir.
• Cover and cook another 5 minutes till the vegetables are lightly browned.
• Take off the fire, and let rest covered. Toss to mix after a few minutes.
• Sprinkle with fresh chopped coriander and serve with a bowl of plain yoghurt with roti.

Dal Makhni

Dal makhni requires a lot of patience. If you are planning to make a quick dal, try another. This recipe (borrowed from youtube, and works very well) is Dal Bukhara, a better and more richer variant of Dal Makhni. Dal Makhni is ideal when you have guests for dinner, and you want to serve them something really special. The dal makes a perfect accompaniment to rotis/rice/pulao.
Ingredients
Lentils
Urad dal (1 cup)
Kidney beans/Rajma ( 1/4 cup)
Vegetables
Onion (2 large finely chopped)
Tomato puree (Boil three tomatoes in water, remove skin, and grind to a fine paste)
Ginger garlic paste (1 tbsp)
Coriander leaves (a small bunch cut fine)
Spices
Coriander powder (1 tsp)
Chilli powder (To taste)
Kasuri methi (1 tsp)
Garam masala (11/2 tsp)
Salt (to taste)

Butter: 200 gms
Cream: 100 gms

Procedure

• Soak the dal and rajma for six hours. Add the dal with the water, pressure cook till one whistle, lower the flame, and cook for half an hour. Do not discard the broth.
• Heat around 2 tsp oil in a flat bottomed vessel
• When oil starts smoking, add onions, and stir fry till golden brown
• Add ginger garlic paste, tomato puree, and cook for around 10 minutes on a low flame or till the oil separates from the mixture
• Add coriander powder, and red chilli powder
• Add the broth and cook on a low flame for 10 minutes. Add extra water if needed.
• Add the dal+rajma, butter, kasuri methi, and salt.
• Simmer for half an hour mixing intermittently.
• Remove from flame, and garnish with coriander and cream (optional)

Dhaas Karela (Sindhi recipe for Stuffed Karela)

The best Karela recipe, ever!

Ingredients

• Karela (Bitter Gourd) - 4 small
• Onion Large - 2 nos
• Tomatoes - 2 medium
• Ginger Garlic Paste - 3/4 tbsp
• Coriander leaves (finely cut) - 1/2 cup
• Oil - 4 tbsp
• Jeera - 1 tsp
• Hing (optional) - 1 pinch
• Coriander (dhania) powder - 1 tbsp
• Garam Masala - 1/4 tsp
• Red Chilli Powder - To taste
• Salt - To taste
• Amchur powder - 1 tbsp
• Besan - 1 tbsp
• Sugar - 1 tsp

Method

1. Peel the Karela’s,slit them in midlle and salt them for about 30 minutes. Rinse it with water.
2. Remove the insides of the karela.
3. Microwave the karela for 3-4 minutes
4. In a thick-bottomed pan, heat oil.
5. When oil is hot, add jeera. Add Hing.
6. Add onions, and fry till golden brown.
7. Add ginger garlic paste, and fry.
8. Add tomatoes and cook till tomatoes are completely done.
9. Add the scraped out karela insides and mix.
10. Add besan, and cook for a minute.
11. Add salt, coriander powder, garam masala powder, amchur powder, sugar, and red chilli powder. If you have fennel powder, go ahead.
12. Add coriander leaves, and mix.
13. Stuff the masala inside the karelas, and tie it with a cotton thread.
14. Smear the karelas with oil, and cook on a tava (adding oil if required). Shift the position of the karelas so that they are cooked on all sides.

Best served with rotis.

Rajma recipe

A lot of people have been asking me for the Rajma recipe. Here goes.

Ingredients

Vegetables
Rajma (1 cup)
Onions (2 small/1 big)
Tomatoes (2 small/1 big)
Ginger garlic paste (1 tsp)
Spices
Jeera (1 tsp)
Jeera powder (1 tsp)
Asafetida/Hing (1 pinch). This is optional.
Turmeric powder (1/2 tsp)
Coriander powder (1 tsp)
Rajma masala (1 tsp)
Garam masala (1 tsp)
Chilli powder ( to taste)
Salt (to taste)
Amchur powder (optional) - to taste
Kasuri methi (1 tsp)

Others
Butter - 1 tsp
Oil - 2 tbsp

Procedure

1. Wash and soak the Rajma in water overnight (6-8 hours)
2. Cook the Rajma in a pressure cooker. After the first whistle, lower the flame, and cook for around 30 minutes. Don't discard the water (broth).
3. Heat around 2 tablespoons of oil in a wok (Kadai)
4. Add 1tsp jeera (cumin seeds)
5. After the seeds stop spluttering, add a pinch of hing (asafetida). This is optional. Hing cuts down the gas that the beans generate.
6. Add finely chopped onions (2 small onions, or one big onion), ginger-garlic paste (1 tsp), and stir till the onions are golden brown in color.
7. Add finely chopped tomatoes, and mix well. The oil should separate from the tomatoes.
8. In a bowl, add a little water. To the water, add 1 tsp coriander powder, 1 tsp rajma powder, 1/2 tsp turmeric, 1/2 tsp jeera powder, chilli powder (to taste), 1/2 tsp amchur powder (optional)
9. Add this mixture to the wok (kadai). The water prevents the masala from getting burnt.
10. Add rajma with the water (broth), and mix well.
11. Add salt to taste, and 1 tsp sugar (optional).
12. Add 1 tsp of butter.
13. Crush Kasuri methi (1 tsp) and add to the rajma.
14. Cover and cook on low for 15 minutes to let the masala cook well.
15. Taste the broth and adjust the salt/spice as required.
16. Remove from flame, and garnish with chopped coriander and garam masala