Vegetarian Pad Thai

Ingredients:

• 12 ounces dried flat noodles
• 3 tablespoons tamarind paste
• 1 cup boiling-hot water
• 1/2 cup light soy sauce
• 1/4 cup packed light brown sugar
• 2 tablespoons Sriracha (Southeast Asian chile sauce)
• 1 bunch scallions
• 4 large shallots
• 1 1/2 cups peanut or vegetable oil
• ½ cup of peanut butter
• 3 large eggs
• 4 garlic cloves, finely chopped
• 2 cups bean sprouts (1/4 pound)
• 1/2 cup roasted peanuts, coarsely chopped
• 1 lime cut into 4 wedges

Directions:

· Soak noodles in a large bowl of warm water until softened, 25 to 30 minutes. Drain well in a colander and cover with a dampened paper towel.

· When the noodles are soking, make sauce by add the tamarind paste in boiling-hot water in a small bowl. Add soy sauce, brown sugar, peanut butter and Sriracha, stirring until sugar has dissolved.

· Cut scallions into 2-inch pieces, using both the white and green parts.

· Cut shallots into thin slices

· Heat oil in wok over medium heat until hot, fry half of shallots over medium-low heat, stirring frequently, until golden-brown, 8 to 12 minutes. Carefully strain the oil through a fine-mesh sieve into a heatproof bowl. Reserve shallot oil and spread fried shallots on paper towels. (Shallots will crisp as they cool.) Wipe wok clean.

· Lightly beat eggs with 1/4 teaspoon salt. Heat 2 tablespoons shallot oil in wok over high heat until it shimmers. Add eggs and swirl to coat side of wok, then cook, stirring gently with a spatula, until cooked through. Break into chunks with spatula and transfer to a plate.

· Heat wok over high heat until a drop of water evaporates instantly. Pour in 6 tablespoons shallot oil, then swirl to coat side of wok. Stir-fry scallions, garlic, and remaining uncooked shallots until softened, about 1 minute.

· Add noodles and stir-fry over medium heat (use 2 spatulas if necessary) 3 minutes. Add tofu, bean sprouts, and 1 1/2 cups sauce and simmer, turning noodles over to absorb sauce evenly, until noodles are tender, about 2 minutes.

· Stir in additional sauce if desired, then stir in eggs and transfer to a large shallow serving dish.

· Sprinkle pad Thai with peanuts and fried shallots and serve with lime wedges, cilantro sprigs, and Sriracha.

Vegetable Dum Biryani

INGREDIENTS 15-20 medium Button mushrooms, quartered 1 1/2 cups Basmati rice, soaked 1 Bay leaf 4 Cloves 2 Green cardamoms 2 Black cardamoms 1 inch piece Cinnamon 1 blade Mace Salt to taste 2 teaspoons Oil 2 medium Onions, thinly sliced 1 Patoto 1 Carrot ½ cauliflower ¼ pound paneer 2 teaspoons Ginger paste 2 teaspoons Garlic paste 2 teaspoons Red chilli powder 1 tablespoon Coriander powder ½ tablespoon Black peppercorns, crushed ½ teaspoon Cumin powder ½ teaspoon Turmeric powder 3 tablespoons Tomato paste ½ cup Skimmed milk yogurt, whisked ½ teaspoon Garam masala powder Fresh coriander leaves, finely chopped ¼ cup Fresh mint leaves, torn a pinch Saffron (kesar) ¼ cup Skimmed milk

METHOD Bring four cups of water to a boil in a thick-bottomed vessel. Add bay leaf, cloves, green cardamoms, black cardamoms, cinnamon, mace and one teaspoon salt. When the water starts boiling rapidly, drain the soaked basmati rice and add. Cook for eight to ten minutes, stirring frequently or until the rice is ¾ done. Drain in a colander. Boil another four cups of water and add the potato, carrot, cauliflower with some salt and cook it till it is ¾ done. Drain and store it. Heat some oil in a pan and add the chopped paneer and fry till golden brown. Heat oil in a non-stick pan, add sliced onions and stir-fry over high heat for two to three minutes or until the onion turns translucent. Add ginger paste, garlic paste and sauté briefly. Add red chilli powder, coriander powder, crushed peppercorns, cumin powder and turmeric powder. Stir-fry briefly and add the tomato paste. Continue cooking over high heat for another two to three minutes, stirring continuously or until masala is fairly thick. Add the whisked skimmed milk yogurt, garam masala powder and half the quantity of chopped fresh coriander and mint leaves. Stir well and cook for two minutes more. Add the quartered button mushrooms and the vegetables and salt to taste. Stir-fry over high heat for two to three minutes and remove from heat. Arrange the cooked rice and mushroom masala in alternate layers in an oven proof dish (or Biryani handi), sprinkling the remaining chopped fresh coriander and torn mint leaves, and saffron dissolved in skimmed milk after each layer. Ensure that the top most layers is of rice. Cover the assembled biryani with a tight fitting lid silver foil and place it in a 350 degree oven for fifteen minutes. Break the seal and open the biryani, just before serving.

Shahi Dum Aloo

Ingredients:

• 8-10 baby potatoes
• 3 tbsp tomato paste
• 1 mid-size onion
• 4 tbsp yogurt
• 2 tsp tamarind paste
• 1/2 tsp sugar
• 1 tbsp ginger-garlic paste
• 3 tbsps almond-cashewnut paste, soak the nuts in water, then remove skin and blend to a paste
• 1 tsp red chilli powder
• 1/2 tsp turmeric powder
• 1 tsp coriander powder
• 1/2 tsp kasuri methi (dry fenugreek leaves)
• 2 tsp garam masala powder
• 1/4 tsp fennel powder
• 1/4 tsp cardamom powder
• 1/4 tsp dry ginger powder
• 1 bay leaf
• 2 cloves
• salt and lemon juice - to taste
• 2 tbsp oil
• 3 tbsp fresh cream
• fresh coriander - chopped for garnish

Method:

• Skin the onions and blanch them in hot water for 3 mins, then puree them to form a paste. Make a paste from the blanched almonds and cashews and keep aside.
• Take 2 tbsp yogurt, add the tamarind paste, fennel powder, red-chilli powder, ginger powder, cardamom powder and sugar to it, and beat it well to form a smooth blend. Keep aside.
• Boil the potatoes in a microwave or a pressure-cooker, taking care not to over-cook them. Just microwave till tender, but not mashable. Take a toothpick, and poke some holes into the baby potatoes, then keep aside.
• Heat 2 tbsp of oil in a pan, add the bay leaf and the cloves, then add the onion paste and saute till light-brown. Add ginger-garlic paste. Saute for 3 minutes. Add all the dry spices (masalas) and roast for anther 2 mins. Finally add the almond-cashew paste and roast for another 5 mins.
• Add the tomato puree, the yogurt-tamaring blend, crushed kasuri methi, and salt. Stir and let it simmer for some time. Then cover with a lid, and let it cook on medium flame for another 10 mins, till the curry becomes think and everything blends well to form a smooth texture.
• Add the baby potatoes, lower the flame, and and simmer for 4-5 minutes. Add 2 tbsp milk or whipping cream, and allow the potatoes to be cooked entirely. They will also suck up some of the flavor from the curry and spices, thanks to the holes you poked them with!
• Garnish with coriander leaves and fresh cream if you like
• Eat with Roti

Purple Potato Gratin

Ingredients:

• 1 1/2 cups milk
• 1 tablespoon butter
• 2 tablespoons flour
• 2/3 cup grated cheddar cheese
• 2 lbs purple potatoes, unpeeled and sliced thinly
• 1 cup sliced onions
• 1 tablespoon olive oil
• 1/4 cup grated parmesan cheese
• 1/4 cup bread crumbs
• salt/pepper to taste
• chille flakes

Directions:

• To make the sauce put the butter into a small pan and melt.
• Add flour and stir to combine, cooking over medium heat for about 1 minute.
• Whisk in the milk and stir until thickened. Stir in cheese, when melted remove from heat add the chillie flakes,salt and pepper to taste.
• In a frying pan, add the olive oil and onions. Sautee until they are slightly brown and caramelized.
• Grease a gratin dish or shallow baking dish. Add half of the sliced potatoes to the dish. Sprinkle the onions over the potato layer. Add the remaining potato slices to the dish.
• Pour the gratin sauce over the top of the potatoes, spooning into any visible cracks and crevices.
• Mix the Parmesan cheese and bread crumbs and sprinkle all over.
• Place into a preheated 350 degree oven for 40 minutes.
• Eat with garlic bread

Spicy Tomato Rice

Ingredients:

• 2 cups Rice or 6-8 cups Cooked Rice
• 1 medium Onion, finely chopped
• ¾-1 cup Green Peas
• 1-2 tbsp Tomato Paste
• 3-5 large Tomatoes, finely chopped
• 3-4 Green Chillies, finely chopped
• 1 inch cube Ginger, peeled and finely chopped or grated
• 2-3 tbsp Mint Leaves, finely chopped
• Salt to taste
• 1 inch Cinnamon Stick
• 3 Cloves
• ½-1 tsp Garam Masala
• ½-1 tsp Red Chilli Powder
• ½ tsp Turmeric Powder

Tempering:

• 1 tsp Mustard Seeds
• 1 tsp Cumin Seeds
• 1 tbsp Channa Dal
• 1 tbsp Urad Dal
• 1-2 Dry Red Chillies, cut into 1 inch pieces
• 1-2 springs of Curry Leaves
• ¼ tsp Hing
• 2-3 tbsp Cashew Nuts
• 1 tbsp Ghee
• 1 tbsp Oil

Method:

• Cook rice in the method that is best suited for you.
• While rice is getting cooked, Take a large pan and add ghee to it. Add the broken cashew nuts and fry them on medium flame till they turn golden brown. Drain and keep them aside till needed.
• In a same pan add oil and heat it on medium flame. Add mustard seeds, once mustard seeds start to pop and splutter, add channa dal, urad dal, cumin seeds, cinnamon stick, cloves and broken red chillies. Sauté for a minute or two till lentils turn golden brown in colour.
• Next add hing and curry leaves and sauté for few seconds. Add in chopped onions, green chillies and ginger until onions turn translucent.
• Add the tomatoes, turmeric powder, and red chilli powder and give it a good stir. Cook these tomatoes for about 5-7 minutes, on medium flame.
• Mix in tomato paste, green peas, garam masala and salt to taste. Simmer and let it cook for another 3-5 minutes.
• Turn off the gas and mix in cooled rice, finely chopped mint leaves and fried cashews and mix them well so that each rice grain is coated with spicy tomato base and every grain is heated through.
• Enjoy with curd or raita.

Paneer Pizza

This is one of my favorite pizzas, I had it first at Pizza Hut in India and fell in love with it. Once I came back to US, I just had to have to so this is my take on it. You can make as spicy or mild as you like by adjusting the level of spice. Every time I make it, its a hit.

If you know how to make your own pizza dough it will taste better.

Hope you like it as much as I do.

Ingredients:

• Store bought pizza dough
• 1 large onion
• 2 bell peppers ( i used red and green)
• 75 to 100 gram Paneer (12 to 15 medium pieces)
• 1 tsp Tandoori masala
• 1 tsp Jeera powder
• 1 tsp Garam Masala
• 2 tsp Chillie powder
• ½ to ¾ cup shredded mozzarella Cheese
• 1/2 cup of store bought basil pesto
• Salt to taste
• 2 tbsp olive oil

Directions:

• Pre heat the oven at at 400 degrees.
• Cut the paneer into cubes and toss it with the tandoori masala and let it sit for half and hour.
• Cut the onions and bell pepper into long strips and toss it with olive oil along with the jeera powder, garam masala, chillie powder and salt.
• Once the oven in ready put the vegetables and the paneer in an oven safe tray and put in for about 10 to 15 mins.
• While the vegetables are in the oven, roll out the pizza dough and spread it with the pesto. Make sure the pizza is completely covered with the pesto. When the vegetables are done add the vegetables on the pizza.
• Cover the vegetables with the cheese and bake for another 10 mins.
• Sprinkle the top with chillie flakes.
• Serve hot.

Chocolate marshmallow pizza

This is a recipe I came up with yesterday just before going to an all chocolate party, where we had to make everything with chocolate. It was amazing as to what all they come up with. This was my contribution and everyone loved it.

Ingredients:

• Store bought pizza dough
• 1/4 cup butter
• 1 tsp cinnamon
• 1 tsp nutmeg
• 1 cup small marshmallows
• 1/2 cup white or milk chocolate chips

Directions:

• Pre-heat the oven to 350 degrees.
• Roll out the pizza dough to the desired size and poke with a fork all over the pizza so that it does not puff up
• Melt butter and coat the pizza evenly. Sprinkle the cinnamon and nutmeg over the pizza evenly.
• Bake the pizza for 10 mins or until golden brown. Once done put the marshmallows all over it.
• Turn the oven to the Broiler and bake for another 3 mins. As soon as it out put the melted chocolate all over. ( to melt the chocolate, put chocolate in a microwave safe bowl and heat on high for 15 sec and mix the chocolate well repeat this till it is melted.)

Pav Bhaji

Ingredients:

• 3 medium potatoes, peeled and cut into large chunks
• 1 small head of cauliflower, cut into florets
• 1 large Carrot
• 2 tbsp. oil
• 1 green bell pepper, minced
• 1 tsp. chili powder
• 1 tsp. ginger-garlic paste
• salt to taste
• 4 tbsp Tomato paste
• 1/2 cup peas (fresh or frozen)...optional
• 1 tbsp pav bhaji masala (or more to taste)
• 1 tsp Jeera
• 1 tbsp. butter
• A dash of Lime juice
• 1/4 cup of chopped corriender
• 12 pull out buns or rolls

Method

• Boil the Carrot, cauliflower and potatoes in the cooker for one whistle, till tender and set aside.
• Heat oil in a deep saucepan add jeera and saute the onion and pepper. Add ginger-garlic paste and saute some more.
• Add chili powder to taste and salt to taste. Saute for a few seconds.
• Add tomato paste, peas, boiled potatoes, carrots and cauliflower, pav bhaji masala and butter.
• Keep sauteeing and mashing it with a potato till it is a smooth mixture, adding water as required. Be aware that the mixture can spurt up as it boils, so keep a lid on it while you are not actively stirring it. Simmer for 20-25 minutes to really get the flavors to meld together.
• You have to keep tasting and adjusting salt, masala till you like the balance between the tomato and the heat of the masala
• Add a dash of lime and some corriender leaves.
• Serve with pull out bread or rolls

Vegetable Fajitas

Ingredients:

• 8 (8 inch) flour tortillas
• 2 tablespoons vegetable oil
• 1 red onion, thinly sliced
• 1 green bell pepper, seeded and sliced into strips
• 1 red bell pepper, seeded and sliced into strips
• 1 teaspoon minced garlic
• 1 zucchini sliced into strips
• 1/2 cup store bought salsa
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1 cup shredded Monterey Jack cheese
• 1/4 cup sour cream
• 1/4 cup chopped fresh cilantro

Directions

• In a 10 inch iron skillet, heat oil over medium high heat. Add onions, red and green peppers, and garlic; stir to coat with oil. Cover, reduce heat to medium, and cook for 5 minutes. Stir squash into vegetables. Stir in salsa, cumin, and salt. Cover, and cook for 5 minutes.
• Cook the vegetables until tender.
• Wrap the tortillas in a wet napkin and microwave it for about 20 sec
• Spoon vegetable mixture evenly down the centers of warm tortillas, and sprinkle with cheese, sour cream and cilantro. Roll up tortillas, and serve.

Vangi Bhath / Brinjal Rice

This is one of the dishes that I didn't enjoy until recently, I don't like eggplants at all. But this time when my mom visited me she made this for us and I realized how much I was missing.

I still don't enjoy eggplants that much, but considering all the benefits of eggplants I think I can at least eat it now and enjoy it.

Hope you guys like it too..

Here is the recipe for Vangi Bhath

Ingredients:

• 1 cup cooked rice
• 1 tbsp tamarind
• 1/4 tsp salt
• 1/2 tsp turmeric powder
• 6 small eggplant
• 1 Carrot
• 1 cup of peas

For Spice Powder:

• 2 tsp oil
• 1 tbsp coriander seeds
• 1/2" stick cinnamon
• 2 cloves
• 4 dry red chillies
• 3 tsp Channa dal
• 2 tsp Urad dal
• 1 tbsp grated coconut (desiccated)

For Tempering:

• 2 tbsp oil
• 1 tsp mustard seeds
• 1/2 tsp cumin seeds
• 1/2 tsp asafoetida
• 1 dry red chilli, torn into pieces
• 1 sprig curry leaves

Direction:

• Put the tamarind in a bowl with 1/2 cup of water with salt and turmeric.
• Cube the eggplant and carrots and add to the tamarind juice and let soak for 15 mins.
• Heat oil for spice powder in a pan and add remaining ingredients for spice powder. Fry till spices are fragrant and the dals turn golden brown. Cool and grind to a powder.
• Heat oil for tempering in the same pan and add all the ingredients for tempering. When mustard seeds start popping, add the eggplant and carrots with the tamarind extract.
• Add the peas to this mixture, also add the spice powder to this and let it cook.
• Cover pan and simmer for about 10 mins till the vegetables are tender and water is almost completely adsorbed.
• Mix in the cooked rice with some oil so that the rice grains are separated.
• This can be eaten with curd.

Ragda Patties

Ingredients:

For the Ragda:

• White Vatana (Whole Dried White Peas) – 2 cups
• Water – 6 cups
• Salt to taste
• Oil – 2 tbsp
• Cumin Seeds – 1/2 tsp
• Turmeric Powder -1/4 tsp
• Ginger – 2 tsp, minced
• Garlic – 3 large cloves, minced
• Green Chillies – to taste, minced
• Onions – 1 cup, finely chopped
• Tomato – 1 large, chopped
• Coriander Powder – 1 tsp
• Cumin Powder – 1/2 tsp
• Lime Juice– to taste
• Cilantro – for garnish

For the Patties:

• Potatoes – approx 4 lbs (2 kg), boiled, peeled and mashed
• Ginger/Green Chili Paste – 1 Tbsp
• 4 slices of bread
• Cumin Powder – 2 tsp
• Sugar – 2 tsp
• Salt – to taste
• Lemon Juice – 3 Tbsp or to taste
• Cilantro
• Corn Starch – 4 Tbsp
• Oil – for pan frying
• Makes approx 30 patties

Directions:

For the Ragda:

• Wash and soak the Vatana overnight in water.
• Drain, rinse and add Vatana plus fresh water (6 cups) and salt to taste in a pressure cooker. Allow pressure cooker to whistle once, reduce the stove to a simmer and cook for 10 minutes. Allow the pressure to go down by itself.
• Heat Oil in a pan. Add in Cumin Seeds, allow them to turn a little golden. Add Turmeric Powder.
• Add Ginger, Garlic, Green Chilies and Onions. Mix. Allow Onions to become translucent.
• Add Tomatoes and cook for 2 minutes then add Coriander Powder, Cumin Powder, Rasam Powder and a little salt. Mix.
• Pour in cooked Vatana and bring to a boil. Additional water may be added to get desired consistency.
• Garnish with Cilantro (Coriander Leaves) and Lime Juice.

For the Patties:

• Boil, peel and mash Potatoes.
• Soak the bread slices in water and squeeze out the water
• Add the rest ingredients and mix well with hands. Add Corn Starch and mix well.
• Take a small portion (as big as you want the patty to be) and form a round and flat patty. Form all patties.
• Shallow fry patties with a little oil and brown both sides.

To assemble Ragda Patties:

• Place 1 to 2 patties in a flat bowl or dish.
• Pour Ragda over patties.
• Garnish with Coriander Chutney or Mint Chutney, Tamarind Chutney, Sev, chopped Onions and Cilantro.
• Serve immediately.

Methi/Palak Malai Mater

Ingredients:

• Fenugreek Leaves – 1/2 bunch
• Spinach- 1/2 bunch
• Paneer- 1 pound
• Frozen Peas – 16 oz (1/2 kg)
• Heavy Whipping Cream – 1 cup (or to taste)
• Salt – to taste
• Oil – 1 Tbsp
• Cumin Seeds – 1/2 tsp
• Whole Dry Red Chilies – to taste
• Ginger – 1 Tbsp, minced
• Onion– 1/2 medium, chopped
• Tomato – 1 medium, chopped
• Turmeric Powder – 1/4 tsp
• Coriender Powder – 1 tsp
• Garam Masala – 1 tsp
• Red Chili Powder – to taste

Method:

• Wash Fenugreek Leaves well, remove roots and chop finely.
• Sprinkle salt over Fenugreek and Spinach Leave, mix well and set aside 15-20 minutes
• Heat oil a medium pan on medium heat.
• Fry the paneer and put it in some salt water.
• Heat some more oil in the same pan, once it is hot
• Add Cumin Seeds and allow them to sizzle for 10-15 secs.
• Add in Dry Red Chili.
• Add Turmeric Powder and immediately, add in Onions. Cook for 2-3 minutes.
• Add Ginger, mix and cook until Onions are a light golden color.
• Add Tomatoes, mix and cook for 5 minutes.
• Add Green Peas, Coriander Powder, Garam Masala, Red Chili Powder and Salt. Mix well, cover and cook for 5 minutes. Be sure to stir in between to prevent sticking.
• Squeeze out salt water from Fenugreek and spinach leaves and add it to the peas.
• Add the paneer to this mixture
• Cover and cook until it is cooked (3-6 minutes).
• Add in Heavy Whipping Cream mix well and bring it to a boil
• Serve hot with Chapati, Naan or Rice.

Creamy Tomato Pasta

Ingredients

• 1/4 cup extra-virgin olive oil
• 1 onion, 1/4-inch dice
• 4 garlic cloves, peeled and thinly sliced
• 3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried
• 1 zucchini diced
• 1 capsicum
• 1/2 head of broccoli
• 1 jar of store bought pasta sauce
• 1/4 cup of fresh cream
• Salt and pepper to taste
• crushed pepper
• Pasta cooked al dente
• Whole basil leaves, for garnish
• Grated Parmesan, (optional)

Directions

In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic, and cook until soft and light golden brown. Add the thyme and the other vegetables, and cook 5 minutes more, until they are is quite soft. Add the sauce and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Add the cream and mix it well.

When ready to eat, add the cooked pasta the mix. Garnish it with the Parmesan.

Bruschetta

INGREDIENTS

• 6 or 7 ripe tomatoes
• 1 onion
• 1 bell pepper
• 2 cloves garlic, minced
• 1 Tbsp extra virgin olive oil
• 1 teaspoon balsamic vinegar
• 6-8 fresh basil leaves, chopped.
• 1/4 cup of parmesan
• Salt and freshly ground black pepper to taste
• 1 baguette French bread or similar Italian bread
• 1/4 cup olive oil

METHOD

• Chop up the tomatoes, onions and pepper finely. Put the vegetables, garlic, 1 Tbsp extra virgin olive oil, vinegar in a bowl and mix. Add the chopped basil. Add salt and pepper to taste.
• Turn on the oven to 450°F to preheat.
• Slice the baguette on a diagonal about 1/2 inch thick slices. Coat one side of each slice with olive oil using a pastry brush. Place on a cooking sheet. Once the oven has reached 450°F, place a tray of bread slices in the oven on the top rack. Toast for 5-6 minutes, until the bread just begins to turn golden brown.
• Align the bread on a serving platter, olive oil side up. Place some topping on each slice of bread and add the cheese and just put it in the oven for a minute so that the cheese can melt . If you top each slice with the tomatoes, do it right before serving or the bread may get soggy.