December 28, 2012

Vegetarian appetizers, snacks and salads

Back to Vegetarian recipes

Pani puri
Little puffed breads stuffed with veggies, crunchy lentil savories, and dunked in tangy sweet and spicy water!

Masala puri
An ideal appetizer for a chaat party.

Chili Paneer
Chilli paneer is a fusion of the Chinese Manchurian with an Indian twist.

Cauliflower/Gobi Manchurian
Another famous Indo-Chinese appetizer found in every nook and corner of India's metros. Battered cauliflowers deep fried and sauteed in sauces.

Chakli or muruku, as it is commonly known in India, is a spicy crunchy lentil snack, that is deep fried. It is made largely during Indian festivals.

Crunchy Chickpea rolls
Cooked chickpeas and potatoes molded into cakes and dipped in bred crumbs and baked or fried, a great appetizer.

Corn salad
A lot of beans and a mango, then a whole lot of corn and we have a great salad that makes for a kick-ass party pleaser.

Fresh spring rolls
The mouthwatering Thai rolls made of fresh vegetables wrapped in moist rice sheets. Adding in chicken or shrimp gives versatility.

Vegeterian spring rolls
Spring rolls, filled with vegetables. You may also add chicken, egg, or shrimp for variation.

Masala vade - khara kadabu
This is spicy dough made of lentils and masala (ginger, garlic, and garam masala). The prepped dough can be steamed or deep fried. Yet another authentic classic.

Minty paneer kebabs
These kebabs are the perfect barbeque delicacy! Grill up these along with some buttered barbecue corn, and its a feast for vegetarians and meat eaters alike.

Paneer tikka
Luscious paneer marinated in spices and yogurt, then grilled to juicy perfection.

Uddina vade
Lentils soaked and ground to a paste, then garnished with onions, chilies and cilantro and deep fried to crisp little doughnuts.

Vegetable bajjis
Vegetables dipped in lentil batter and deep fried to crispness. You may use many different vegetables (chilies, bread fruit, okra, carrots, beans, you name it) to makes these spicy fritters.

December 27, 2012

Vegetarian rice dishes, pilaf and biriyani

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Avarekai pilaf
Averekai, a green bean found in tropical countries, makes a great aromatic rice pilaf.

Coconut pilaf
This creamy mellow pilaf is a hit all the time, at a potluck, party or just a weekend dinner with my family. It is pretty much as simple as cooking plain rice. It blends with any curry to give a classy taste!

Hyderabadi Vegetable Biriyani
A lovely and lightly flavored rice filled with the aroma of saffron and colorful vegetables. Try it for a party platter or that special dinner.

Mango Rice
Maavinkaay(mango) chitra anna (colored rice) as its called in Kannada, is a yummy tangy rice made of green unripe mangoes. There are 2 versions to making this, I am sharing the quick and easy method.

Methi and corn pilaf
A spicy pilaf made with corn and fenugreek leaves. Fresh fenugreek tastes good, but dry leaves make them better!

Pepper rice
Pepper rice is simple fried rice that is tempered with ground pepper, peanuts and lentils. It makes an ideal food during the cold months when kids have cold and cough.

Paneer fried rice
This rice dish is surely a vegetarian’s delight. Filled with golden crisp paneer cubes and colorful vegetables. It can be eaten as is, but also beautifully blends in with spicy curries and other side dishes.

Spinach pilaf
Spinach pilaf is so green, so beautiful to see, and so yummy to eat. This is pretty easy to make, as it is all cooked in one pot. You may use the crock pot if you like. The key to a great pilaf is slow cooking.

Tangy Lime Fried Rice
This is a quick and easy way to transform left over rice into a tangy fried rice. Add some zesty lime juice and fresh vegetables, and you have a lip smacking tangy fried rice in minutes.

Tomato Pilaf
Here is an authentic tomato pilaf that is made with loads of fresh tomatoes and green peas. A touch of mint to the rice gives added aroma and flavor.

Tomato Rice
Tomato rice is yummy tangy rice made of red pulpy tomatoes and chilies. Make more and store it in the fridge for up to 6 weeks. Cook some hot rice, mix in the paste, and your tummy is filled in no time :-)

Tamarind Rice
Puliyogare or tamarind rice is a South Indian classic - made with sour and sweet tamarinds. A mouthwatering paste that can be made and stored for a really long time. When in need, just pop it in with rice and devour!

Soy sauce vegetable pilaf
A twist to the regular pilaf, made with vegetables and soy sauce gives a unique flavor to the rice

Vangibath - Eggplant rice
Vangibath is spicy rice made of fresh brinjal/egg plants. It is a very common breakfast /rice dish in South India. You can substitute egg plants with cabbage, or peppers.

Yogurt rice w/pomegranates
A soothing yogurt rice tempered with lentils and cumin, then topped with cilantro and pomegranates. Need a kick of hotness, add in some green chilies!

Egg dishes

Back to Egg, Meat and Seafood recipes

Egg Pilaf
A no mess, all in one pot dish. Chop the veggies, add the masala and rice; cook on low heat!

Egg Fried Rice
A no mess, all in one pot dish. Chop the veggies, add the masala and rice; cook on low heat!

Egg sandwich w/ Kale and avocado butter
Some fresh bitter kale and avocado butter paired with and egg omelet and whole grain toast, brunch is served!

Fenugreek egg toast
The any-time egg stir fry made with fresh fenugreek leaves can be cooked for dinner, or topped over breads and toasted with cheese for breakfast. Wrap it into a flat bread or pita for lunch.

Veggie and ginger omelet
Vegetbales in an omelet are healthy, but fragrant ginger and cumin add a new dimension to the flavor of this dish!

Omelet - Carrot and corn omelet
A regular omelet filled with carrots, corn and cilantro.

French toast with fresh cherry sauce
Dip stale bread loaves in beaten egg batter and toast it with a dollop of butter. Top it with some fresh cherry glaze and sugar dust, a yummy breakfast anytime.

Custom omelet on butter toasted brioche
A lot of baby spinach, peppers and onions make this custom omelet stand out. Serve it with buttered brioche and sausages for a complete breakfast!

Omelet - Colorful Veggie Omelet
A colorful omelet that envelopes the sweetness of corn and carrot, and perfectly balanced by the spice of the peppers.

Omelet - Turkey omelet
Ground turkey and peas stir-fry and peppers enclosed in an omelet!

Creamy Egg masala
A yummy cream curry with boiled eggs and sweet peas.

Egg and veggie wrap
This egg based stir fry has a good amount of vegetables, that can be wrapped in chaptis/tortillas or used as a side dish.

Egg masala
Boiled eggs in a masala of tomatoes, peppers onions and whole spices.

Red egg Curry
Boiled eggs in curry made of red chilies and spices.

Methi Egg Curry
Boiled eggs in a fenugreek leaves curry, the aroma of this curry fills the room.

December 16, 2012

Masala Dosa

Needless to say, Dosa is a famous breakfast classic of South India. There are a thousand new variations to the basic crepe made of rice and lentil. I will start with the basic recipe, and all week long, try out other variations. You will need to make the aloo palya and tomato chutney for the filling.

What I used:  Makes nearly 6 cups of thick batter, each cup yielding 3/4 dosas.
1 cup urad dhal
3 cups raw rice
1tsp methi seeds (fenugreek)
2 tsp avalakki (beaten rice) – added to get crisp crepes
¼ cup toor dal – added to get a golden colored dosa
1/2 tsp salt 

Wash and soak all these together in ample water for 4 to 6 hours. In a blender, grind them to a fine consistency. Add in a little salt, give it a good stir. Cover it, and let it ferment overnight in a warm place. I keep it in the oven. The warmth of cooking above, on the stove top does the trick. You may also on the light in the oven, overnight, with gives adequate warmth.
The fermented batter would have literally doubled. The smell of fermentation will tell you the job is done. It is the key to a great golden crepe. Stir/beat it back to original volume. Set aside.  Prepare the spicy potato filing/  aloo palya and tomato chutney for the filling.

First heat and prep a pancake/dosa pan. Cut an onion into half horizontally. Dip it in a little oil. Smear it on a hot pan just before you pour the batter on it. Take a comfortable ladle and pour one scoopful of batter on the hot pan. Gently, in a circular motion spread out the batter to form a thin crepe. Moisten the edges of the dosa with a little oil. Let it cook to a light brown. 

Add a tsp of chutney to form an orange circle on the dosa. Then, add a spoonful of aloo filling. Cover the dosa with a lid, so the steam cooks the top of the dosa too. 

Lift the edge to see the color of the crepe, if it has turned golden brown; gently turn one edge of the dosa on the filling, then the other edge, to make a roll. Serve hot with a dollop of butter, and some chutney/filling on the side. 

The good thing about this batter is that you can let your imagination run wild with the basic batter. It can be stored in the refrigerator for a week. This breakfast will have you dozing in no time. It will make a great Sunday brunch!

Avocado Paratha- Layered avocado flatbread

Trying to get some vegetables and fruits into your picky little eaters? Here is a great way to disguise avocado into chapatis. 

Avocados are good for you but also have a rich, buttery flavor that's rarely found in healthy foods. Although they are relatively high in fat and calories, avocados are loaded with beneficial fats,vitamins, minerals and fiber.

Chapati is flat bread found all over India and most of the Eastern world. This bread is usually made of whole wheat, all purpose flour or a combination of both. Chapatis can be rolled out into flat rounds, or layered into different shapes and sizes. Here is one of them, our layered triangles. 

What you need: Yields about 12 parathas
2 cups whole wheat flour
2 ripe avocados
1/4 cup warm water
½ tsp salt
To layer and dust: A cup of wheat flour and a ¼ cup oil

Cut the avocados in half. Seed and scoop out the pulp. Mix the flour, avocado and salt thoroughly. Add warm water and mix the mixture to soft yet pliable dough. Refrigerate the dough in an air tight box for about 15 minutes. Divide the dough equally into 12 lemon sized balls. 
On a rolling board, or flat surface, dip a dough ball in a little flour dust, and roll it out evenly to form a palm sized flat round bread. 

Spread ½ tsp of oil on the top, and then sprinkle some flour on it. Fold the round bread into a semicircle and then a triangle. Roll out this triangle sandwich into fairly thick bread. Dust the surface with flour to prevent it from sticking to the surface. 

Heat a flat skillet or pan on medium high, when it starts to smoke, reduce the heat to medium and flip a rolled paratha on it. Turn it around a couple of times and flip it over until it puffs and gains a golden brown color. You may add a little oil/ghee just before you take it off the pan. It makes the outer layer crisp. Serve it hot with a delectable curry/sauce or chutney. Enjoy!