ironamma

A new wave of vegetarian cooking!

Archive for the category “Mixed Curries”

Sticky Pineapple Rice/Quinoa!

sticky pineappleMy daughter did not take up the juice diet as she’s about to have a baby. In her last weeks she has been getting more hungry than usual, probably to put the fat on my grand-daughter. I can hardly wait. As the rest of the household was juicing she had less variety of food to eat than usual.

However, she made it work from our fruit juicing as there was some pineapple pulp/juice left over with some cooked rice and Quinoa in the fridge. Her mind working overtime decided to make sticky pineapple rice/quinoa dish. Had a small taste…it was too good! Tangy, salty, sweet and hot – all tastes in one.

INGREDIENTS:

  • 1 cup cooked rice
  • 1 cup cooked Quinoa
  • 1 cup broccoli – cut small florets
  • 2 cups pineapple pulp juice (juice with a juicer without using a strainer/ or can throw a couple slabs of pineapple in the blender and finely blend)
  • 3 garlic cloves – slice
  • 1/4 white onion chopped
  • 1/4 finely minced jalapeno green chilli
  • 1 tsp red chilli oil – contains sesame/soy/ginger/garlic oil
  • 1 1/2 tbsp olive oil
  • 1/4 tsp salt

PREPARATIONS: 

  • In a pan heat olive oil and red chilli oil on medium, add and saute garlic & onions until golden.
  • Then saute broccoli florets for a few minutes. Remove florets to a plate.
  • Then add the green chilli, cooked rice/quinoa, salt and pour in the  pineapple pulp until it thickens and becomes sticky.
  • Garnish with broccoli florets

*Note:

  • Cooking Rice/Quinoa: Microwave uncovered 1/2 rice and 1/2 cup quinoa in 3 cups of water for 15 – 20 min.
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Dill, Green Kale and Red Chard Sabji with Heirloom Tomatoes

Do you hate eating dark green leafy vegetables? This group of veggies are the super food of health, they contain vitamins, minerals, antioxidants, and phytonutrients. Put more in your body and they will protect your cells from free radical damage. Now let’s find a way to make them tasty!

Combination of these greens, earthy sweetness of Black Zebra heirloom small tomatoes (black, green and red color) and garlic cloves when cooked mellows into a sweet flavor far form its raw pungency which creates an awesome savory dish.

INGREDIENTS:

  • 1 bunch dill (~1 1/2 cup) – finely chop and don’t use hard stem
  • 1/2 bunch green kale (~4 to 5 cup) – roll leaves for ribbon cut then cut the ribbon in half and also use stem
  • 1/2 bunch red chard (~4 to 5 cup) – roll leaves for ribbon cut then cut the ribbon in half and also use stem
  • 3 to 4 any green chiles – fine chop
  • 5 garlic cloves – slice or mince
  • 4 heirloom tomatoes – dice
  • 2 tbsp fresh blend of ginger and turmeric – food process

Seasoning:

  • 2 tbsp olive oil
  • 1/2 tsp small mustard seeds
  • 1/2 tsp urad daal
  • 3/4 tsp salt or to taste

PREPARATION:

  • Bloom mustard and urad in oil, reduce heat and add fresh blend.
  • Then add kale, chard, dill, garlic and chile, cook and reduce, not fully covered for about 6 to 7 minutes. Stir in between while it cooks.
  • Add salt and tomatoes, saute for 3 to 4 minutes.
  • Enjoy as a side dish or use as filling.

Note:

  • Cooking green chile and garlic with the greens reduce the pungency and adds a gentle oiliness rather than fried taste.

Palak Paneer (Spinach + Cheese)

My neice Prerna Dubey always talks about Paneer as her all time favorite food. When Prerna was a kid, her mom would try to get her to smile for the camera.  The only attempt that would work is if her mom asks her “tell me your favorite food?” Then Prerna would give a big smile and say PANEER! The pictures turned out beautiful.

Palak paneer is a favorite of children and adults alike – a good source of protein and iron! My mom also prepared palak paneer often for all her active kids. This recipe is for all you paneer lovers.

Party quantity (for ~ 30 with other items)

INGREDIENTS:

  • 2.5 lb ( 1.1 kg) spinach – microwave uncovered (to retain it’s green color) for 4 min in 3 batches and blend finely or coarsely as desired
  • 30 oz (800 g) paneer – rectangular or cube cut (1″) – lightly brush skillet with oil and sear on both sides on medium low heat
  • 1/4 to 1 cup cream or 2 tbsp sour cream – if richness is desired (I used 2 tbsp of low fat Greek yogurt/strained yogurt)
  • 1 1/2 large tomato or 4 Roma tomatoes or use 1 can cut tomatoes (14 oz) – chop
  • 1 3/4 large white onion – chop
  • ~ 1/2 cup water to help blend mixture (eye ball it)

Fresh Blend:

  • 1 jalapeno, 2 Thai green chile, 2″ ginger piece, 4 garlic cloves and 1/2″ fresh turmeric piece, 1/4 bunch cilantro – chop and food process

Seasoning/Masala:

  • 3 tbsp olive oil
  • 2 tbsp butter or ghee
  • 1 tsp cumin seeds
  • 1/2 tsp cumin powder
  • 2 1/4 tsp coriander powder
  • 1/2 tsp red chile powder or to taste
  • 1/4 tsp turmeric powder
  • 1 1/2 tsp garam masala
  • 1/4 tsp allspice powder (optional)
  • 1 tbsp broken cashews
  • ~ 3 tsp sea salt
  • 2 tsp kasuri methi (dried fenugreek leaves) or 1/4 bunch of fresh fenugreek leaves or a little of both  – make powder by rubbing between the palms of your hands

PREPARATION:

  • Temper cumin in oil and butter – reduce heat add onions, ~1/3 tbsp of salt and fresh blend until translucent.
  • Add the rest of the seasoning list and saute for few min.
  • Then add tomatoes and cook until soft. Mix in the yogurt and add half of the blended spinach for few min.
  • Turn off heat and cool it to blend.
  • Mix the rest of the blended spinach with the seasoned spinach – bring it to simmer on medium low. Add  paneer and cook for few minutes more.
  • Lastly taste and adjust salt, etc.
  • Serve hot with rice, naan, pita or your favorite flat bread.

***Palak /Spinach can be used as a dip by adding sour cream or any soft cheese shown on the right for paneer, pita, bread, veggies, etc.

Potato Yogurt Soupy Curry (Matah Ke Aaloo)

Enjoy this comfort food.

INGREDIENTS:

  • 3 Russet potatoes – pierce, microwave for 8 – 10 min, peel and  cut small cubes
  • 1/2 cup yogurt
  • 1/2 bunch cilantro – mince
  • 1 stem curry leaves – ribbon cut or use as whole
  • 4 cups water

Fresh blend:

  • Blend in a small food processor 1 large piece ginger, 1/4″ piece of fresh turmeric, 1 green chile and 1 garlic clove – peel skin and chop so that it blends nicely

Seasoning:

  • 1 tsp cumin seeds
  • 1/4 tsp whole black pepper
  • 1/4 tsp asafoetida/hing
  • 1/2 tsp turmeric powder
  • 1/2 tsp red chile powder or to taste
  • 1 1/4 tsp coriander powder
  • 1 tsp fennel powder
  • 1/4 to 1/2 tsp garam masala
  • 1/4 tsp rasam powder
  • 1 1/2 tsp salt
  • 2 tbsp olive oil

PREPARATION:

  • Temper cumin, black pepper, curry leaves and asafoetida in hot oil, reduce heat and add fresh blend.
  • (One way to temper without burning the seasoning is to heat oil and then turn off and immediately put all that is require to bloom. Turn back on the heat to low and increase accordingly.)
  • Then add and saute the rest of the seasoning (except garam masala) and the potatoes for 3 min. Cook on low to sear the potatoes, then increase heat and add 2 cups of water. When it starts to form a thick mushy consistency reduce heat and add yogurt. Stir for few min and add the rest of the water and garam masala. Simmer to a boil.
  • It tends to thicken, so add water, Bulgarian buttermilk and salt accordingly.
  • Garnish with lots of cilantro.
  • Enjoy with puris, toasted sour dough bread, naan, flat, pita bread, etc.

*NOTE:

  • Fingerling potatoes lightly scraped, boiled and broken with hand are also made using this recipe. Only the liquid is more clearer and not so heavy.

Potato Curry with Green Tomatoes

My mother, expert in village culinary would make the simplest food and it would be finger licking good. I remember she would use green tomatoes in the some of the dishes rather than ripe ones. Enjoy with puris (small rotis fried and puffed in oil).

INGREDIENTS:

4 large yellow or Idaho potatoes (don’t use sweet ones) Pierce and microwave 20 min.

6 green tomatoes pureed

2 tbsp finely cut cilantro

1 tsp lemon juice

Fresh Blend:

1 small piece of ginger and fresh turmeric, 1 green chile finely blended in food processor.

Massala, Seasoning:

1 tsp cumin seeds

1/4 tsp asafoetida

1/2 tsp turmeric

1/2 tsp cayenne or degi mirch

1 1/2 tsp coriander powder

1/4 tsp garam masala

1 1/4 tsp sea salt or to taste

2 tbsp olive oil 0r clarified butter (ghee)

3 cups water or by consistency

Preparation:

Temper cumin and asafoetida in oil and reduce heat to add fresh blend. Saute for 2.min., then add the rest of the masala (spices). After 1 min. add the green tomatoes, stir and cook for 5 to 8 min. until soft. Last add  the cubed potatoes and mix thoroughly for few min. before adding water to make thick consistency. Simmer for another 10 min., then add lemon juice and garnish with cilantro.

Bottle Gourd (LOKI – Squash) with Tofu Sabji

Light in calories, a cooling vegetable with many health benefits. Loki, squash, is a vitamin rich vegetable that can lead to a healthy heart. For all us South Asians this recipe will cut the cholesterol out of your diet and increase your health.

This recipe is a tribute to The South Asian Heart Center at El Camino Hospital, which has created awareness for the epidemic of heart disease in the South Asian community.

INGREDIENTS:

  • 1 medium Loki (skin scraped/ cubed) and microwave covered  in 1/4 cup water for 4 min
  • 3 to 4 Roma tomatoes diced
  • 1 large firm tofu cubed
  • Fresh blend: ginger, fresh turmeric, garlic, sweet peppers, green chili, 1/4 red onion (blend in food processor)
  • 1 tbsp finely chopped cilantro

Seasoning/ Masala:

  • 1 tbsp olive oil
  • 3/4 tsp cumin seeds
  • 1/2 tsp turmeric powder
  • 1/4 tsp red chili powder
  • 1/2 tsp coriander powder
  • 1/8 tsp asafoetida
  • 3/4 tsp salt

PREPARATION:

  • Temper cumin in oil, reduce heat, add asafoetida, turmeric, chili, coriander, 2 tbsp fresh blend and tofu. Saute for about 4 min.
  • Add salt, tomatoes, loki and cook for about 10 min. on medium low heat. Garnish with cilantro.

Quick Fix: Mixed Vegetables w/ Crumbled Paneer Curry

Are your dishes piled up? Did you work a 10 hr day? Don’t worry dinner can still be served…………….Frozen mixed vegetables are a nice option to cook on a lazy day.

Ingredients:

  • 4 cups frozen vegetables (green beans, carrots, corn, peas, green soy beans)
  • 1/2 block crumbled paneer
  • 1 medium red onion chopped
  • Fresh blend: Food process (1 piece ginger, small piece turmeric, 2 garlic cloves, cilantro, green chile).

Masala (Seasoning):

  • 1 1/2 tbsp olive oil
  • 1 tbsp butter
  • 1 tsp cumin seeds
  • 1/4 tsp onion seeds (kalonji)
  • 1 1/2  tsp hot or mild curry powder
  • 1 tsp fennel powder
  • 1/4 tsp cayenne
  • 1 tsp salt or to taste

Preparation:

Temper cumin and onion seeds, reduce heat – add butter, chopped onion and fresh blend. Saute until golden brown and add the rest of seasoning except salt. Then add vegetables- reduce water and cover for few min until firm and cooked. Add salt and crumbled paneer for another few minutes. Garnish with cilantro.

Enjoy with chapati or roll it in a burrito with some salad. Fresh and cooked make an awesome combo for the palate.

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