The Daal Sabzi Thread

Lifestyle Parenting, Household Affairs and Cuisine corner
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Re: The Daal Sabzi Thread

**
Credit : Mharo Rajasthan

Methi Kadhi (Fenugreek Yogurt Soup)**

Ingredients
For Kadhi (Gravy)
Dahi (Yogurt) - 2 cups
Water - 2 cups
Besan (Chick Pea Flour) - 2 tbsp
Dhaniya (Coriander) Powder - 1 tsp
Jeera (Cumin) Powder - 1 tsp
Haldi (Turmeric Powder) - 1 tsp
Amchur (Dry Mango Powder) - 1 tsp
Salt - as per taste

***For Tempering of Kadhi (Gravy)

Oil - 1 tbsp
Rai (Mustard Seeds) - 1 tsp
Jeera (Cumin Seeds) - 1 tsp
Heeng (Asefoetida) - a pinch
Lahsan (Garlic) - 4 big cloves
Adrakh (Ginger) - 1 inch piece
Hari Mirch (Green Chillies) - 3-4, finely sliced
Fenugreek Leaves - 1 cup, finely chopped

***Preparation

Mix everything under "For Kadhi" well in a bowl such that there are no lumps left.

Now, take a deep and thick bottomed pan and add first 4 items under "For Tempering of Kadhi".

Once the seeds start spluttering, add the remaining ingredients under "For Tempering of Kadhi".

When nice aroma of ginger/garlic starts coming and methi leaves are slightly wilted, add the yogurt mix in it and mix continuously till the mix starts boiling (A tip here, always take the yogurt out of the fridge at least an hour before you make this so that yogurt is in room temp and doesn't take very long in boiling). This constant stirring step is very important as if not done properly, the yogurt will curdle.

Once the kadhi starts boiling, simmer the gas for 4-5 minutes so that it gets cooked well (you can really smell a nice aroma, once it is done, so you will know..lol).

Serving
Serve it with warm rotis or warm white rice :)

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Credit : Oh She Glows

Energizing & Spicy Broccoli Dal*Yield*: 4-5 cups.
Ingredients:

  • 1 cup red lentils, uncooked (masoor dal)
  • 2/3 cup sweet onion, chopped finely
  • 1 tsp ground cumin
  • 2 tsp mustard seeds
  • 2 tbsp extra virgin olive oil (or other light-tasting oil)
  • 4.5 cups chopped fresh broccoli (shaved stems and florets)
  • 4.5 cups vegetable broth (I used low-sodium)
  • Kosher salt, to taste (I used 1.5 tsp kosher salt, but if you use full sodium broth you might not need much salt at all)
  • 2 cups almond milk, unsweetened/unflavoured (or milk of choice)
  • 2 tbsp fresh lemon juice + lemon wedges for garnish
  • 1 tsp red pepper flakes
  • 1 tsp + 1/4 tsp Garam Masala
  • 1 tsp Tumeric
  • Paprika, to garnish

Directions: 1) In a medium sized pot, bring 4.5 cups of water to a boil and add vegetable bouillon cube. Stir until dissolved. Alternatively you can use already prepared bouillon.
2) Add oil to a large saucepan over medium heat. Add in the uncooked lentils, chopped sweet onion, cumin, and mustard seeds. Cook on low-medium heat for about 6-9 minutes until the mixture begins to sizzle and the mustard seeds begin to pop a bit. Be careful not to burn this mixture and reduce heat if necessary. The lentils will have softened very slightly, but will remain quite firm.
3) While this mixture is cooking, take your rinsed broccoli and peel a stem or two with a veggie peeler. Roughly chop the stem. Roughly chop the florets until you have about 4.5 cups of broccoli. Place the chopped stems and florets into a food processor and process until very fine (see image below).
4) Now place the broccoli and vegetable bouillon into saucepan. Stir well. Add kosher salt to taste- start by adding just a small amount of salt. How much salt you need will depend on whether your vegetable broth was salted or not. I used low sodium broth so I needed about 1.5 tsp of kosher salt. Cover and cook this mixture on low for 20 minutes, checking it frequently and adding extra water if necessary.
5) After about 20 minutes or so, add in the almond milk, lemon juice, turmeric, garam masala, red pepper flakes, and additional salt (to taste) if necessary. Cook on low for another 10 minutes. You can add a bit of water if it thins out too much. Adjust seasonings and serve immediately garnished with Paprika and lemon wedges. Makes 4-5 cups.

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Credit : Divine Taste

Huli/South Indian Dal with Vegetables Recipe*There are hundreds of ways for preparing Huli, but this is the way it is prepared in my ancestral home. You could use any seasonal vegetables like beans, carrots, radish, pumpkin, cabbage or even fresh greens either alone or in combination.*
Ingredients:For dal:
150 gm (3/4 cup) red gram dal (arhar dal or toovar dal)
1/4 tsp turmeric powder
1 tsp ghee or vegetable oil
500 ml (2 cups) water
For vegetables:
250 gm (approx 2 cups) chopped vegetables of your choice
500 ml (2 cups) water
For grinding:
3 dry red chillies
1 tbsp coriander seeds
1 tsp cumin seeds
1/2 tsp mustard seeds
1/4 tsp fenugreek seeds
1 tsp tamarind
1/4 tsp turmeric powder
1/2 tsp asafetida powder
2 tbsp coconut, grated
1 tsp coconut oil
80 ml (1/3 cup) water
For seasoning:
2 tsp coconut oil
1 tsp mustard seeds
1 sprig curry leaves
1/2 tsp asafetida
3 tsp salt or to taste
Method:Assemble all the ingredients for the dal in a pressure cooker and cook till done, about 3 to 4 whistles. Alternatively cook on medium low heat in a medium sized saucepan for about 45 to 50 minutes or till done.
In a saucepan, cook the vegetables with the water.
In a small wok, heat the oil over a medium flame and put in the dry red chilles, corainder seeds, cumin seeds, mustard seeds and cook until the mustard starts to pop and the corainder seeds are a nice golden brown. Lower the flame and put in the fenugreek seeds, turmeric and asafetida powder and stir for 40 to 50 seconds. Switch off the flame and mix in the fresh coconut and tamarind. Grind to a fine and smooth paste with water. you might need a little more or less of water to get the desired smooth and fine paste.
Mix in the vegetables and the ground paste with the cooked dal, add the salt and cook over a medium flame until the entire mixture comes to a rolling boil.
In a small wok or kadhai, heat the coconut oil for the seasoning over a medium flame. Put in the mustard seeds and when they pop, add the curry leaves and asafetida. Be careful and stay away from the wok while you do this. Pour the seasoning into the boiling dal. The sound made by this is something that I absolutely love.
Serve hot with rice and a bowl of yogurt.
Serves 4 to 6

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Credit : Divine Taste

Goan Vegetable Curry*Use fresh seasonal vegetables of choice in this curry.
*
Ingredients:220 gm (2 cups) fresh or frozen coconut, grated
5 gm (1 tsp) tamarind
5 gm (1 tsp) fresh ginger
1/2 tsp turmeric powder (optional)
***Spices, to be roasted

2 tbsp coriander seeds
1 tsp cumin seeds
1/4 tsp peppercorns
2 or 3 dry red chillies
3/4 cup (375 ml) water
4 cups assorted vegetables
(I cup French beans, 1 cups carrots, 1/2 cup peas, 1/2 cups potatoes, 1 cup cauliflower)
1 litre (4 cups) water
2 tsp salt or to taste
Seasoning
2 tsp vegetable oil
1 tsp mustard seeds
2 dry red chillies
1 sprig curry leaves (optional)
1/2 tsp asafetida powder
Method:In a small saucepan or a wok, on medium heat, put in all the spices and dry roast until the coriander seeds turn golden brown and the spices begin to emit their aromatic flavours, about 3 to 4 minutes. (Note: You may have to decrease the heat, if the spices begin to burn or turn black.) It is absolutely essential to make sure that the spices don’t turn black.
In a blender or food processor, put in the coconut, tamarind, ginger, turmeric, the roasted spices and 3/4 cup water and grind to a fine paste.
In a saucepan put in the water and the cut vegetables, cover and cook till done, about 10 to 12 minutes. You might want to add cauliflower after the carrot and beans are half cooked, to prevent them from turning mushy.
After the vegetables are cooked, add salt and the ground paste and bring to a boil. You could add 1/4 to 1/2 cup more water if you want a thinner gravy.
In a small wok or saucepan, heat the oil over a medium flame, add in the mustard seeds and when they pop, put in the red chillies, curry leaves and asafetida powder, mix once and pour this into the vegetable curry. Give it a good mix and serve hot with rice, rotis or parathas.
I love to serve this curry with plain basmati rice and some plain yogurt which makes for a balanced satisfying meal.

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Credit : Divine Taste

Kashmiri Rajma With Saffron Rice Recipe*Try and select the smaller variety of rajma (kidney beans) for this recipe although you could substitute it with other varieties.*
Kashmiri RajmaIngredients:320 gm (1 1/2 cups) rajma beans or red kidney beans
1 bay leaf
1.25 litres (5 cups) water
250 gm (3 to 4 tomatoes. depending on size), eyes removed and ground to a puree
3 tbsp mustard oil or any other vegetable oil
1 tsp cumin seeds
3/4 tsp asafetida (or 1/2 tsp if using the stronger brown coloured variety)
1 tbsp freshly grated ginger
4 tsp coriander powder
1 tsp red chili powder
2 tbsp fresh coriander leaves or cilantro
2 1/2 tsp salt or to taste
For the spice powder or garam masala
2 moti elaichi or black cardamom, seeds without skin
6 green cardamom, seeds without skin
5 cloves
2 to 3 small pieces of cinnamon
or
1 tsp garam masala
Method:Wash and soak the rajma beans in water overnight or for 6 to 8 hours. Discard the soaking water and place the beans in a pressure cooker along with the bay leaf and 5 cups of water. Pressure cook until the first whistle and then lower the heat and cook for 10 to 15 minutes more until the beans are properly cooked and some of them split open. The cooking time depends on the quality of the beans.
Once the beans are cooked, drain the water over a colander and reserve it.
In a wok or kadai, heat the oil over a medium flame. Pop in the cumin seeds and when then change colour, lower the heat a little and add the asafetida and the ginger. Stir for a few seconds and then add in the tomato puree. Mix well with a ladle or cooking spoon and then put in the coriander seed powder and the red chilli powder. Cook until the spices get incorporated into the tomatoes and the oil separated from the tomatoes.
Take a ladle full of the drained beans (about 1/2 a cup) and add it into the tomatoes. With the back of a spoon mash the beans well. Put in the remaining beans into the pot and stir well. Add the reserved water, salt and the coriander leaves, raise the heat to medium and bring to a boil. Lower the heat a little and cook stirring in between until the gravy thickens to the desired consistency, about 15 minutes.
Assemble all the spices in a mortar and pestle and pound into a powder. Alternatively use a coffee mill or dry spice grinder.
Put in the garam masala, stir and serve hot with rice or rotis.
Saffron RiceIngredients:195 gm (1 1/2 cups) basmati rice
1/8 tsp (2 to 3 generous pinches) saffron strands
2 tbsp milk or water, warmed
1 tbsp ghee or vegetable oil
1 tsp shahi jeera or black cumin seeds
2 small pieces of cinnamon
4 cloves
560 ml (2 1/4 cups) water
1/4 tsp turmeric powder
1 1/2 tsp salt
Method:Wash the rice in 2 to 3 changes of water over a colander in a running stream of water. Place the rice grains in a bowl, cover with water and soak for half an hour.
In a small bowl place the saffron with the warmed milk or water. Allow to soak for ten minutes or more.
Drain the rice over a colander and remove all the water. Place the saffron and the milk in a mortar and pestle and crush to extract the flavour and beautiful hue of saffron.
In a pot with a tight fitting lid, heat the ghee or vegetable oil over a medium flame. Add the cumin seeds, cinnamon and cloves, lower the flame and when the cumin turns golden brown put in the rice. Stir fry for 2 to 3 minutes. Pour the water, saffron mixture and turmeric, raise the heat and bring to a boil.
Lower the heat and cook covered for about 15 to 20 minutes or until done.
Alternatively, cook in an electric rice cooker by transferring the contents from the pot after adding the water, saffron and turmeric into the electric rice cooker.
Serves 4

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FRENCH BEANS IN COCONUT GRAVY

Ingredients

400 gms french beans
a pinch asafoetida (hing)
a pinch of baking soda
1 coconut
3 to 4 green chillies, coarsely chopped
2 tbsp lightly roasted peanuts
2 tbsp oil
salt to taste

Method
1. Scrape out the coconut meat, add the green chillies and 2 cups of water. Blend in a blender and strain.
2. String the french beans and slice them diagonally.
3. Heat 1 tablespoon of oil, add the asafoetida and the french beans.
4. Add 3/4 cup of water and the soda bi-carb. Cook on a slow flame until the french beans are soft.
5. Add the roasted peanuts, coconut milk and salt to the cooked french beans and cook for a few minutes.
6. Serve hot.

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SAI BHAJI
A SINDHI DISH

Ingredients

3 cups chopped spinach (palak)
2 tbsp dill leaves (shepu / suva bhaji) (shepu_spell! / suva bhaji)
2 tablespoons tanjaria (chawli) bhaji
2 tbsp khatta bhaji (Indian sorrel leaves) (indian sorrel leaves)
2 tablespoons gram (chana) dal
1 carrot , chopped
1 potato , chopped
6 french beans , chopped
1/2 tsp finely chopped ginger (adrak)
1/2 tsp finely chopped green chillies
3 cloves (laung / lavang) garlic (lehsun) , finely chopped
2 tomatoes , finely chopped
1/2 tsp chilli powder
2 tbsp oil
salt to taste

Method

Cook the spinach leaves, dill, tanjaria, khatti bhaji, gram dal, carrot, potato, french beans with 1 teacup of water in a pressure cooker.
Heat the oil and fry the ginger, green chilli and garlic for a few seconds. Add the tomatoes and fry again for 2 minutes.
Add the cooked vegetables, chilli powder and salt. Mix very well. Boil for a few minutes. Serve hot.

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VEGETABLE HARIYALI

Ingredients

1 cup mixed boiled vegetables
(carrots , french beans , cauliflower ,
green peas , baby corn , etc.)
1/4 cup cherry tomatoes (optional)
1/4 cup chopped capsicum
1 tsp ginger-garlic (adrak-lehsun) paste
1/2 cup white gravy , recipe below
1 tbsp tomato puree
1 tbsp cream
1 tsp lemon juice
1/4 tsp punjabi garam masala
1 tbsp butter
salt to taste

To Be Ground Into A Hariyali Paste

1 cup blanched and chopped spinach (palak)
1/4 cup chopped mint leaves (phudina)
a pinch of turmeric powder (haldi)
1 slit green chilli

For The White Gravy

1/2 cup sliced onions
5 cashewnuts (kaju)
1 tbsp melon seeds (charmagaz)
2 green chillies
Method
For the white gravy
Combine all the ingredients with ¾ cup of water and simmer for about 15 minutes.
Cool and blend to a smooth paste. Keep aside.

How to proceed

Heat the butter in a pan, add the capsicum and sauté for 2 to 3 minutes.
Add the ginger-garlic paste and sauté for 1 more minute.
Add the white gravy, tomato purée and ½ cup water and allow it to simmer for 2 to 3 minutes.
Add the hariyali paste, cream and salt and mix well.
Allow it to simmer for 3 to 5 minutes, then add the lemon juice, salt, punjabi garam masala, boiled vegetables and cherry tomatoes and mix well.
Simmer for a couple of more minutes.
Serve hot.
RECIPE SOURCE : Punjabi Subzis

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KAALE CHANNE KE PARANTHA

Ingredients

250 gms whole wheat flour (gehun ka atta)
50 gms soaked and crushed kala chana (brown chick peas)
2 tsp crushed garlic (lehsun)
2 tsp chopped green chillies
1 tsp chilli powder
1 tsp grated ginger (adrak)
1/2 tsp carom seeds (ajwain)
salt to taste
oil for cooking

Method

Combine all the ingredients in a bowl, mix well and knead into a soft dough, using enough water.
Divide the dough into 10 equal portions and roll them into a circle of 5" diameter.
Cook on a tava, using little oil, till golden brown spots appear on both the sides.
Serve hot.

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CORN METHI MALAI

Ingredients

To Be Grounded Into A White Paste
2 large onions diced
2 tbsp cashewnuts (kaju)
3 tbsp watermelon seeds
2 almonds (badam)
1/2 cup milk

Other Ingredients
2 1/2 cups chopped fenugreek (methi) leaves
3 tbsp oil
1/2 tsp cumin seeds (jeera)
2 tsp green chilli paste
1 tsp nutmeg (jaiphal) powder
1 tsp cinnamon (dalchini) powder
2 1/2 cups boiled sweet corn kernels (makai ke dane)
salt to taste

Method

Apply some salt on the fenugreek leaves and keep aside for 10 minutes.
Drain and squeeze out the excess water. Keep aside.
Heat 1 tbsp of oil in a broad pan, add the fenugreek leaves and saute on a medium flame for 3 to 4 minutes.
Remove from the flame and keep aside.
Heat the remaining oil in the same pan and add the cumin seeds.
When the seeds crackle, add the prepared white paste,green chilli paste,nutmeg powder,cinnamon powder,salt, boiled corn and sauteed fenugreek leaves and cook on a medium flame for 3-4 minutes.
Serve hot.

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DAHIWALLE PARANTHA

Ingredients

500 gms plain flour (maida)
2 tsp salt
1 tsp carom seeds (ajwain)
1 tbsp dried fenugreek leaves (kasuri methi)
8 tbsp ghee for kneading
1/2 cup milk
1 cup curds (dahi)
ghee for cooking

Method

Sieve maida and add the salt, carom seeds, kasoori methi and ghee, mix well.
Add the curds, mix well and knead into a soft dough, usin milk as required.
Cover with a wet muslin cloth and keep aside for 2-3 hours.
Divide the dough into 8 to 9 equal portions.
Roll out each portion into a circle of 6" diameter.
Heat a tava and cook each paratha using little ghee, till golden brown spots appear on both the sides.
Serve hot.

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**Credit : Ecurry

Bhuna KhichuriIngredients:**

  1. 1 cup split yellow mung
  2. **1.5 cups basmati rice or any long grain rice **(the fragrant rice works better here)
  3. 2-4 whole dry red chili pepper
  4. 2 tej patta/Indian bay leaf
  5. 2 inch stick cinnamon
  6. 4 small green cardamom
  7. **2-4 cloves
    **
  8. 2 green chili pepper
  9. **1/2 tablespoon grated fresh ginger
    **
  10. 3/4 teaspoon cumin
  11. a very generous pinch of hing/asafoetida
  12. 1 teaspoon turmeric powder
  13. **1 teaspoon red chili powder/paprika/cayenne
    **
  14. **2-3 tablespoon ghee/or melted butter
    **
  15. 8 cups warm water
  16. salt
  17. **more ghee to drizzle on the top before serving
    **

Preparation:
Wash the rice in multiple changes of water till water runs clear. Drain and spread it out on a paper towel and air dry for about fifteen minutes.
Dry roast the yellow mung in a skillet until it turns deep golden and is fragrant. Cook over low to medium heat and stir continuously so as not to char the lentils in contact with the pan. It will take about 2-4 minutes for it to be roasted, fragrant and golden. An iron skillet works best. But you can use any heavy bottomed skillet. Keep the heat to medium and keep stirring as the lentils should not turn brown and black. Some might have brown spots and that is okay. Once fragrant, remove pan from the heat and remove the roasted lentils to a plate; spread it out and let it cool.
Wash the cooled lentils, in several changes of water until water runs clear.
In a heavy bottomed pan, or a pressure cooker (if you have one), mildly heat the ghee. Add the asafoetida/hing, bay leaf, cinnamon, clove and cardamom; watch carefully and do not let the spices overcook and burn. In a couple of minutes it will be fragrant and you will see the spices sizzle a bit. Now add the dry red chili and cumin seeds. In a few seconds add the grated ginger and almost immediately add the rice and the lentils and also the green chili pepper. Add salt and turmeric and toss well until the ghee and the spices coat the rice and the lentils. Lower the heat even more and cook while constantly stirring, so the contents do not stick to the bottom of the pan. Stir and toss for about 5-8 minutes.
Add warm water and cook until rice and lentils until the water comes to a big boil. At this point, cover it partially and cook at low heat until all the water from the surface has evaporated. Now cover the pot with a tight fitting lid and cook until the lentils and rice softens and is cooked through. After adding water, it will take about 30- 40 minutes to be done.
Although the usual Khichdi/Khichudi is supposed to be almost mushed, this Bhuna Khichuri has less liquid and the grains of the rice and the lentil needs to stay almost separate; it might clump a little but the grains of the rice and lentils should show partially whole and should not turn into a shapeless form less mush. There will be little bit liquid still left while leaving the grains separate; ***yes, almost like a risotto! ***So you will have to watch and adjust the cooking time and the amount of water.
(If you are using a pressure cooker, adjust cooking time to the kind of cooker you have. The amount of water also might need some adjustment in a pressure cooker)
Serve warm with a drizzle of ghee or melted butter.

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Credit : Indian Food Rocks

Pumpkin and Cluster Beans Bhaji

  • 2 cups cluster beans, chopped
  • 1 cup pumpkin, diced
  • 2 tbsp oil
  • 1 tsp mustard seeds
  • pinch asafetida
  • 1/4 tsp turmeric powder
  • 1 tsp red chile powder
  • 1 tbsp brown sugar
  • 1/4 cup water
  • 2 tbsp fresh grated coconut (optional)
  • salt to taste
  1. Tear the top and tail off each bean and rip them into 1 inch pieces.
  2. Chop pumpkin into 1 inch cubes.
  3. Heat oil in a medium kadhai or pot. When it shimmers, add mustard seeds.
  4. When the mustard seeds turn gray and pop, add asafetida.
  5. Turn the heat down and add turmeric powder and red chile powder.
  6. Add the chopped beans and water. Mix well and cook covered on medium heat for about 5-7 minutes until the beans are half-cooked.
  7. Add the pumpkin, brown sugar and salt. Mix well and cook covered on medium heat until all vegetables are cooked through.
  8. Adjust seasoning, garnish with fresh grated coconut, if using, and serve with hot rotis.
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Credit : The Doctor's Kitchen

QUICK VEGAN FRIED RICE

Ingredients:

· 3 tablespoons Extra virgin olive oil .
· 1/2 medium red onion, chopped
· 1/2 cup chopped carrots
· 1/3 cup chopped bell pepper
· 1/3 cup peas
· 2 cups white or brown rice, cooked according to package directions.
· 3 tablespoons soy sauce, or to taste.
· 1 Tb tomato puree
· 1/4 teaspoon sea salt, or to taste
· 1/4 teaspoon black pepper, to taste
· Cayenne pepper (optional)

Directions:

  1. Preheat your wok , I don't have any so I used a pot. Add onion ; cook until the onion becomes translucent, about 5 minutes.
  2. Add remaining vegetables ( carrots, bell pepper, and peas); you can also add some chopped fresh ginger , I did ! cook for 5 to 7 minutes. 3.Add you tomato puree and soy sauce, cook for a couple of minutes. Mix in cooked rice,cook for several minutes, mixing every so often.
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**CREDIT : My Diverse Kitchen

Vegetarian Paella**

Ingredients:

1 cup medium grained rice
2 to 3 cups vegetable stock (depending on the variety of rice used)
¼ tsp saffron threads (or 1/4 tsp turmeric)
1 tbsp olive oil
1 large onion, chopped
1/2 tsp garlic paste (adjust to your taste)
1 medium red pepper, chopped
1 medium green pepper, chopped
1 1/2 cups cubed eggplant
1/2 cup sliced black olives
1/2 tsp flaked red chillies
1/2 tsp black pepper
1 1/2 tsp cumin seeds
1/2 cup puréed tomatoes
Salt to taste

Method:

Put the rice and vegetable stock in a large pan and bring to a boil. Reduce the heat and simmer and let the rice cook, stirring occasionally. The rice should be well cooked and moist, but not mushy or sticky. Add a little more vegetable stock while cooking, if needed.
In the meanwhile, place the saffron threads in a small bowl and pour a little hot water over it and keep aside for the colour and flavour to release.
Then heat the oil in another pan and turn the heat down to medium. Add the cumin seeds and sauté for about half a minute. Then add the chopped onion, garlic, chopped peppers and eggplant. Sauté until the peppers are almost tender. Add the chopped olives, pepper, chilli flakes and cook for about half a minute.
Add the puréed tomato and cook for a couple of minutes. Salt to taste. Add the saffron (with the water), cooked rice and mix everything together gently. Adjust for salt once again as needed.
Serve warm with lemon wedges, a salad, plain or seasoned yogurt and crisps for a more complete meal. This recipe serves 4

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Christmas Curry

1 red pepper, julienned
1/2 pound baby bok choy, cleaned, bottoms removed
1/2 can baby corn, rinsed
Green beans, large handful, trimmed
1 red onion, chopped
1 block tofu, drained
4 tablespoons sesame oil
1/2 small can red curry paste
1 can coconut milk (full fat please)
4 cloves garlic, minced
2 bird's eye chilis, minced (honestly? I used 6. But I like my mouth to be on FIYAH)
1 1-inch piece of galanga
1/2 stalk lemon grass
4-6 kaffir lime leaves
8 fresh thai basil leaves
1 tablespoon sea salt
1.5 tablespoons palm sugar

Get the big wok out. No, not that one - the BIG ONE.

Drain your tofu and squeeze gently. Chop into 1 inch x 1 inch cubes.

Heat 2 tablespoons sesame oil over medium-high heat and stir fry your tofu until a crust forms, flipping often. If it gets sticky, add a little more oil. Drain on paper towels.

Add remaining 2 tablespoons oil to wok and turn heat to high. Add onion, garlic, curry paste, bird's eyes, pepper and green beans, and toss to coat with oil/curry paste. Cover to let steam for a minute. Stir again. Cover again. Add baby corn and bok choy, stir to coat. Cover for 2 minutes. Add remaining ingredients, stir, and simmer 5 minutes. Taste for salt.

Make a batch of jasmine rice, using a teeny bit more water than usual (helps to keep the rice sticky). Oil a small bowl, and press your freshly-cooked rice into it, packing it down. Invert bowl over your serving plate, tap gently, and remove.

Ladle curry around rice mountain, garnish with fried scallions and cilantro, and serve.

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**Credit : Adventuress Heart

VEGETERIAN MAQLUBA**

Veggies traditionally used

  • Eggplant
  • Onion
  • Potato
  • Cauliflower

Less traditional:

  • Yellow zucchini
  • Carrots

Technique:

  1. Soak your rice, today I used parboiled rice through we’ve used basmati or long grain rice with this dish before and it all works well.
    Wash and soak the rice for 30 minutes or so or while your prepping the veggies.
  2. Get a pot of oil ready or your deep fryer and begin frying these vegetables in batches until everything is fried up and lightly sprinkled with salt after it is removed from the oil and left to drain on paper towel.
  3. Boil the kettle.
  4. Layer the fried vegetables in the pot and scoop the rice over it.
  5. Prepare the boiled water, enough for the amount of rice you decided to make. 1.7 cups for every 1 cup of water is a good ratio. With parboiled and soaked rice you could do less.

Mix the following spices with the water:
1 1/2 tsp arabic 7 spice
1/4 tsp ground allspice
1/4 tsp ground clove
1/2 tsp ground cinnamon

1 dried lime (loomi amani, found at arabic stores) or in my case it is a dried keylime from last fall that I bought in large batches on sale after making a yummy keylime bundt cake.

I threw some whole allspice in because I had just bought them and wanted to see how they are, but I think ground allspice has more flavour as it is released from inside.

Salt (depending on the amount of rice, 1 tsp per cup is good)

Soup cubes or if you want to use vegetable stock or a meat stock go ahead and replace the hot water with stock of your choice.

Mix all the spices and soup cubes and lime with the water and gently pour it over the rice in the pot. If you want to add some oil to the rice use the oil you fried your veggies in, just 2 tbsp or so.

Bring the pot to a boil on the heat then cover and simmer on medium low until all is absorbed and the rice is tender. About 30-40 mins or so.

Once it’s done take it off the heat and prepare your garnish
-Peeled blanched almonds
-Pine nuts

If your almonds like mine are not already peeled then boil then briefly until the skins feel puffy then strain and you can pop the almond right out of it’s jacket easily. Dry the almonds and heat some oil in a small pot on medium high.
Add the almonds and toast them in the oil until they are browned (keep a close eye on them!) Once they’re done remove and set on paper towel and toast the pine nuts and remove.

Now for the fun part, bring a large serving plate or pan and put it over the pot (you can use a towel to grip the handles and make sure you’re holding both the handles of the pot and the tray together and with a quick move flip it over, set it down and slowly pull the pot upwards to reveal the lovely Maqluba.

Sprinkle the nuts over and dig in !! I served it with a bowl of plain balkan or greek style yogurt!

Enjoy!

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Another very popular gujju dish.. left over rice turned into bhajiya / pakodas

BHAAT NA BHAJIYA

1 cup Plain boiled rice
3/4 cup Chick pea flour
1/2 cup Plain yogurt
I medium onion finely chopped
Salt - to taste
Sugar to taste – optional
½ tsp garlic paste ( optional) ( we gujjus normally use lasan ki chutney tht is always avalible in any gujju houehold)
2 Finely chopped green chillies - (to 3)
1 teaspoon Turmeric powder
1 teaspoon Red chilli powder *
Oil - to deep fry

Recipe Instructions

These are really tasty! They are a good way to use up leftover rice or cos they are so nice its even worth making some rice for them!
*(you can leave it out if you think the green chillies are hot enough)
Soak the boiled rice in the yogurt for at least an hour or even overnight. Then add the rest of the ingredients to form a usuable batter, if its too runny add a little chick pea flour. Then using your hand or a tablespoon drop small amounts of the mixture into hot oil and fry until golden brown. Don’t have the oil on too hot otherwise the insides won’t get done. Have with a tomato chutney or tea.

Another elaborate version!!

**Ingredients **
2 cups Cooked rice
1/2 onion
1/2 capsicum
1/2 potato
1/2 cup Spinach or Methi (fenugreek) leaves
1/2 cup chickpea flour (besan)
1 1/4 cup yoghurt
1/2 tsp baking soda
2 tsp salt
2 tsp turmeric powder
2 tsp red chilly powder or 2-3 serrano chillies for more spice
Oil for frying

**Method **
Mix the cooked rice and the yoghurt and keep aside.

Now chop all the veggies and spinach or methi leaves into small pieces. Add these, the spices and the baking soda to the rice mixture and mix well. Slowly add the besan, 2 tsps at a time and mix to break the lumps and form a nice thick blend that can be held between your fingers without any of it dripping below. It should not drip, yet it should not be hard enough to be rolled into balls.

Now heat the oil in a wok. Drop a small amount of the mix into the oil. If it comes up instantaneously, your oil has reached the perfect required temperature.

Lower the flame a bit and gently drop small balls of the rice mixture into the wok with your hand. Be careful as to not lower your hands very close to the oil. The oil might splutter a little, so stay far from the stove. Now let these fritters be cooked till they are golden brown on all sides. Turn them over using a long-handled ladle.

Remove from oil and place on a tissue paper to soak excess oil. There, your delicious fritters are ready!! They can be excellent appetizers for your party. Serve them with the Green Cilantro Chutney, ketchup or any of your favourite dipping sauce!! It tastes great with Queso too, by the way:)

Wejust love these spicy and tasty bhajiyas, and hope you enjoy them too!

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Credit : Ecurry

Pakore Wali Kadhi (Fried Onion Dumplings in Yogurt Sauce)
***Ingredients: **(serves 4-6, as a side)*For the pakoras/fritters/dumplings:

  1. 3 big yellow or red onions
  2. 10 tablespoons besan/chick pea flour /bengal gram flour*(Gram Flour is NOT to be confused with GRAHAM Flour)*
  3. salt
  4. oil to deep fry
  5. 1 teaspoon of ajwain (carom seeds)
  6. 1 green hot chili pepper,* finely chopped*
  7. **1 teaspoon garlic paste **(optional)

For the sauce:

  1. **2 cups plain yogurt or buttermilk
    **
  2. 5-6 tablespoon of besan (chick pea flour)
  3. 1/2 teaspoon turmeric
  4. salt to taste
  5. 1/2 teaspoon sugar
  6. 1 tablespoon of garlic paste

For tempering:

  1. 2 red dry chili pepper
  2. **1 hot green pepper, slit
    **
  3. 1 clove
  4. 1″ stick of cinnamon
  5. A pinch of asafoetida
  6. 1/4 teaspoon fenugreek seeds/methi
  7. 1/2 teaspoon mustard seeds
  8. 1/4 teaspoon cumin seeds
  9. 10 curry leaves, torn
  10. 1 tablespoon oil
  11. 4 tablespoons onion chopped
  12. **1/2 inch piece of fresh ginger, **grated or very finely sliced
  13. **fresh cilantro/coriander orcurry leaves for garnish
    **

For Tarka:

  1. **1 tablespoon oil/ghee
    **
  2. 1 teaspoon red chili powder/paprika/cayenne

***Preparation:*Peel and slice the onions vertically in to thin half moons.Mix salt and besan/chickpea flour with the sliced onions, add the garlic paste, chili pepper and ajwain/carom seeds and mix it with hands; squeeze the onions while you mix so the water from the onion comes out and makes a paste with the besan.It should a sticky gooey paste. If it is not, you will need to add little water. Set the paste aside.Heat enough oil in a pan or wok to deep fry. Spoon out the mix, one full tablespoon at a time in the hot oil and fry till they are golden brown. Drain on paper towels and aside. These are to be added to the Kadhi sauce, when almost ready to serve.In a big bowl mix yogurt, chickpea flour, garlic paste, sugar and turmeric and mix it well with a whisk, so there are no lumps or solid particles. Add about 2.5 cups of water (1.5 cups water if using buttermilk), and beat for some more time till it gets to a smooth soupy consistency with no lumps. *(To make things easy, I combine everything in a blender and blend till smooth).*Heat 1 tablespoon of oil and the cinnamon, and cloves. After a few seconds, add the dry chilis, asafoetida and mustard, cumin and fenugreek seeds and the slit green chili pepper. Once the seeds start to splutter add the chopped onions and ginger and fry till the onions start to brown.Add the whisked yogurt- flour/buttermilk mix to this and simmer at medium- high heat till it starts to foam up. Frequently stir during the yogurt mix in the pan during this time. It will take about 15 minutes for it to be done. After 10 minutes add the curry leaves, salt and the pakoras/onion fritters. Boil for another five minutes, and switch off the heat.

**Now the **Tarka:](What is Tarka? | eCurry - The Recipe Blog)**Prepare the tarka only when ready to serve. Transfer the cooked Kadhi Pakori in the serving bowl.Sprinkle red chili powder and the fresh herbs (curry leaves or cilantro) on the prepared kadhi. Heat the tablespoon of oil/ghee in a small pan and immediately pour this immediately over the prepared Kadhi.

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**Credit : Cooking and Me

GOBI BIRYANI**

Ingredients:
1.5 cups basmati rice (or any long-grained rice)
1 large onion + 2 green chillies, ground to a paste
1 large tomato, pureed
A handful of green peas (fresh or frozen)
1 medium sized cauliflower, washed and cut into florets (around 4 cups)
1 tbsp ghee (or oil)
Fresh chopped coriander leaves for garnish (optional)

The Masala
1/2 tsp jeera / cumin
1 tsp dhania / coriander powder
A pinch of turmeric
1 tsp ginger garlic paste
1 heaping tbsp of biryani masala

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Salt to taste

How I Made It:

  1. Cook the basmati rice in 5 cups of boiling, slightly salted water until cooked but still firm. Set aside.

  2. Heat the ghee in a pan and add the onion-green chilly paste. You can also slice the onions and chillies and add it that way but I felt like grinding it so I did. Fry the onion paste for about 2 mins. It will start losing moisture and get thicker.

  3. At this stage, add all the masala ingredients in the order given. Fry well for about a minute till it starts smelling gooood.

  4. Add the tomato puree, peas and cut cauliflower florets. Give it a good mix and cook closed on low fire until the cauliflower is cooked soft, yet retains its shape (about 5-7 mins). You can sprinkle some water if you feel the mixture is getting too dry.

  5. Once done, check salt and then mix in the cooked rice gently until well combined. Garnish with chopped coriander leaves and serve with any raita and papad.