Tag Archives: vegan

The Malabar Soup

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The Malabar soup has an audacious attitude, rich in flavor it brings the taste of India home.

Add a dollop of cream and this recipe turns into a little piece of rich paradise but in an effort to keep the weight off I used coconut milk instead and it has changed the way I will make this soup forever.

A Note for all my vegan friends I would substitute chicken with any or a combination of the vegetables below. Take your pick.

  • Carrots
  • Green beans
  • Drumsticks
  • Cauliflower
  • Brinjal/ Eggplant
  • Ladyfingers

Ingredients

  • Chopped Boneless Chicken Breast – 1 Pc.
  • Tandoori  Masala Powder  – 1 Tbsp.
  • Ground Cashew Powder  – 2 Tbsps.
  • Garlic Ginger Paste – ½ Tsp.
  • Onion – 1 Chopped
  • Lal Masala Paste – 1 Tbsp.
  • Coconut Milk – 1½  Cup’s

Method

  • Fry the onions in 2 Tsp. of oil, then add the ginger garlic paste.
  • Add the Lal Masala Paste,Tandoori Masala Powder; Stir the ingredients so that all the masala blends with the onions
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  • Next add the chicken and cook for 5 – 7 minutes on a medium flame
  • (Do not cover the dish)
  • Next add the cashew powder and continue to cook for another 5 minutes.
  • Next 1 Tbsp. at a time, add the coconut milk and stir gently after every addition.
  • Continue to cook on a medium flame for 10 minutes or till the chicken has cooked.
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Akoori – Scrambled Eggs Bawa Style

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Summer is leaving me‼… it makes me sad to see the sun go down so quickly.

It’s a Sunday afternoon, the day I hate most of all. I am hovering around in my kitchen trying to find something summery to fill in my belly at dinner tonight.

At home my dad would have dialed the cooks in the kitchen and said “baby ke liye toasty banao.”

For my Gora friends that translates ‘make a grilled sandwich for my little one.’

But, on a day that I was feeling like the way I am feeling today my daddy would go into the kitchen himself and make me a special fry…

What’s a special fry?

It’s a fried egg with so many rules and regulations that I don’t have the audacity to make without the master himself by my side and hopefully on my next trip home I will have some pictures to show you…

So in my dilemma and me missing my dada like crazy I have no choice but to make an alternate.

Mind you, while the special fry is my favorite, the Akoori is my dad’s and I can’t wait for him to be here so I can cook for him again.

Akoori is a Parsi specialty, spiced scrambled eggs with onions and coriander leaves and a ton of love.

Yes, a ton of love is the real special ingredient you need when you are working with eggs. A few seconds here and they aren’t quite there and a few seconds more and my darlings, I am sorry to say you’ve lost the plot completely.

 

Ingredients:-

  • Eggs – 4 scrambled in a bowl with a little salt
  • Onions – 1 chopped
  • Kashmiri Chili Powder – ½ Tsp.
  • Haldi/Turmeric Powder – !/2 Tsp.
  • Tomato – 1 chopped
  • Green Chili – 1 chopped
  • Garlic – 2 finely chopped
  • Coriander Leaves – to garnish

 

Method

  • Fry the garlic and the chilies in a little oil.
  • Add the onions and fry till golden
  • Onions
  • Add the Haldi and Chili powder and let that cook on an open flame for a few minutes
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  • When the onion and spices are dry add the chopped tomatoes and continue to cook till the tomatoes are soft and well blended into the dish
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  • Slowly add the eggs into the mixture and reduce heat stirring continuously to make sure no lumps form.
  • Add the coriander leaves.
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  • Once you have brought the eggs to the consistency you like pull it off the hot stove.
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  • Serve with cheese and ham. My favorite pairing  is Mini Babybel Cheese and  “The Maple Glazed Boars Head Ham”.
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  • Enjoy.

 

 

Saving The World 1 Cabbage At A Time

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While the country is celebrating the Labor Day weekend and grilling in their backyard. I am busy finding healthier options to reduce the 10 Pounds of extra weight I have so generously received unto myself.

I grew up learning the phrase “Eat And Be Merry, For Tomorrow Is Another Day To Eat”, and the person who taught me that (You Know Who You Are!!)….dint say anything about putting on any weight. It was repeated at every toast and with every host, the words ringing in my head.

” Eat Today, Eat Tomorrow, Eat Everyday…”

So this weekend while everybody is busy grilling and flavoring their meat, I have decided that I am going to spend time and find a healthier vegan alternate. My Food of Choice is the infamous cancer preventing and cholesterol lowering cabbage, who would have known sautéing a little cabbage could have so many healthy benefits. It has been proved in a number of studies that raw or short cooked cabbage has the ability to prevent bladder, colon and prostrate cancers. People at risk might want to include this vegetable in their diet 3-4 times a week.

I like my cabbage a little crunchy and without too many spices, below is my easy 10 minute recipe.

Ingredients:-
– Cabbage – 1/2 thinly sliced
– Jeera /Cumin Seeds – 1 Tsp.
– Rye/Mustard Seeds – 1 Tsp.
– Fresh Curry Leaves – 1 Stalk
– Green Chili – 1 Sliced
– Oil – 2 Tsp.
– Salt – To Taste

Method:-
– Heat oil in a pan, (make sure the oil is hot).
– Add mustard seeds, cumin seeds and green chili, sauté for a few minutes.
– Next, add the curry leaves.
– Finally add the cabbage and sauté it in a wok on a high flame.
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– Do not cover the cabbage, allow it to cook on an open flame.
– Eat with Bread or Roti.

Crab Rangoon

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Getting ready for a big party need some finger food??? Crab Rangoon is just the thing to make. I call these my Win-Win Recipe. Easy On the chef and delicious on the tongue.
I always have a box of 12 ready and frozen before time. Remember to freeze them in parchment paper or cling wrap, foil tends to stick and tear the wrapper shells.
Uninvited Guest?? You are now welcome home.

Ingredients

• Imitation Crab Sticks – 50 gms Shredded
• Cream Cheese – 100 gms
• Spring Onions – 3 Sticks Finely Chopped
• Wanton Wrappers – Defrosted
• Egg – 1 beaten for Egg Wash
• Oil – For Frying
• Tabasco – To Taste
• Green Chili – Deseeded and Finely Chopped

Method

• In a bowl mix the cream cheese, crab, spring onions, green chili, then add a dash of Tabasco.
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• Brush the edges of a sheet of wanton wrapper with the egg wash.
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• Place a dollop of the cream cheese mixture in the center of the wanton wrapper. Do not over fill.
• Join the edges of the wanton wrapper so that it resembles the shape of a triangle;
continue this method till all the cream cheese mixture has been filled.
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• In a skillet, heat oil for frying. Gently place the wanton wrappers and fry till golden brown and crispy.
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Eat With These Recommended Sauces:-

• Kimball’s Thai Chili Sauce,
• Maggie Hot and Sweet
• Sriracha Hot Chili Sauce

 

P.S :- TURN THIS INTO A VEGETARIAN RECIPE BY SUBTRACTING THE CRAB

Spicy Indian Yogurt

Indian Food is known for its accompaniments, the pickles, papads, yogurt based dips and a host of other side dish frills. This recipe is one I use very often specially as a substitution for my chips and dip at parties.

This dip is so versatile and easy I prepare it as an accompaniment to Khichdi, Poha, and obviously with Biryani. Matha as we call it at home is thickened yogurt with Indian spices.

Ingredients

Ingredients:

  • Low fat Yogurt – 300 grams
  • Fresh Coriander Leaves –  ½ bunch finely chopped
  • Chilies – 2 Pcs finely chopped
  • onions – 1 small finely chopped
  • Chaat masala – 2 tsp
  • Cumin / Jeera Powder – 1 ½ tsp
  • Kashmiri Chili Powder – 1 tsp
  • Salt – To taste

Method:

  • Tie the yogurt in a muslin cloth or let it stand in a strainer for 2 hours. This will allow the water to separate from the yogurt making it thicker

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  • Next add the Onions, Cumin Powder, Kashmiri Chili Powder, Chaat Masala, Green Chilies and Salt and stir it to make sure no lumps form

Raita

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  • Next add the coriander leaves and refrigerate. Serve Cold

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Almondereo Truffles

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I find heaven in every bite of really good chocolate. My exploration into chocolate making came from the winter weekends when my daddy and I would throw everyone out of the house, shut all the windows and switch on all the air conditioners.

Bombay winters are not the best for chocolate making so the air conditioning was a must. We would temper the chocolate, roast the almonds and bake the biscuits, then lay it all on straightened sheets of parchment paper and watch while the chocolate settled. I remember those Sundays like they were yesterday. This recipe is a twist from our chocolate making expeditions and the so very famous Oreo Truffles that nearly everyone now knows how to make.

These Almondereo Truffles have never failed me, the roasted almond is the soul of this recipe and adds a delicious flavor that is simply unforgettable.

Ingredients

16 oz. Bakers Semi Sweet Chocolate if you live in the USA

If you live in India Selbourne milk or semi sweet tastes just fine

8 oz. Philadelphia Cream Cheese

36 pcs. Oreo Cookies Original

20 Almonds

Method

Roast almonds in a non stick pan for 20 min at 300°F in a preheated oven.

Allow the almonds to cool then grind them to a coarse powder and keep aside.

Break the Oreo cookies and grind them in a food processor, then transfer the powdered contents into a glass or plastic bowl.
Broken Oreo

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Add softened cream cheese and mix till blended. I use a potato masher which eases the process tremendously.
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Next, shape the mixture into round balls and place on silver foil or parchment paper.
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Freeze them from anywhere between twelve to twenty-four hours.

Melt the chocolate in a double boiler making sure water does not reach the chocolate pan.
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Roll the truffles into the roasted almond mixture and dip them into the melted chocolate.
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Be sure to place the dipped truffle balls onto foil or parchment paper.
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Refrigerate and eat once set.
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Bharelu Baingan – Stuffed Eggplant

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While the name Nightshade, sounds more like a character from the cartoon network series, it actually is just another name for the Eggplant. Back home we call this vegetable Baingan, you may have heard of it by a different name – Brinjal/Aubergine.

This Bharelu Baingan recipe, is a family favorite and according to my mom family legend states that this recipe originated from my grandmothers cookbook, which I have never heard or seen of in my entire life. Also, there are over a thousand stuffed baingan recipes available everywhere, but this is obviously my favorite.

Ingredients:-

Small Eggplants
Brinjal
1 Tbsp. Fennel seeds
Fennel Seeds
2 Tbsp. Coriander/Dhana Seeds
Crushed Dhania
1 Tsp. Kashmiri Chili Powder
1 Tsp. Jeera/Cumin Seeds
1/4th Tsp. Haldi/Turmeric Powder
4 Tbsp. Desiccated Coconut Powder
Salt

Method

– Wash the brinjals and peel of the tiny leaves at the end of the stalk.
– Make 4 cuts into the vegetable and add some salt. Keep aside on a dry surface
Cut Brinjal
– On a roasting pan roast the cumin and coriander seeds, crush them and keep aside
– Next, roast the fennel seeds and keep aside
– In a small pan add a little oil when hot add the crushed cumin and coriander
frying the masala
– Next add the chili powder, haldi powder and the coconut powder.
– Add this stuffing inside the crevasse of the salted brinjal and coat the outside with a very little amount of oil
– Cook the brinjal in a pan with a little grease for at least 20 minutes turning it occasionally
– Enjoy it with bread or some roti.
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Note:- Eggplants, can soak a lot of fat while cooking, therefore it is preferable to add salt in the beginning.

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