A new wave of vegetarian cooking!

Archive for the tag “Cilantro”

Tofu and Buckwheat/Soba Noodle Soup (Vegan)

Rainy day soup!


  • 40 fl oz V8 – spicy hot or regular
  • 1 package (14 oz/397 g) extra firm organic tofu – crumble into pieces
  • 1/2 bunch cilantro – finely cut
  • 1/3 cup broken buckwheat noodles
  • 1 tsp MTR Rasam powder
  • 1 tbsp ginger juice or 1/2 tsp ginger powder
  • 1/2 tsp garlic salt
  • 1 tsp sesame oil


  • Bring V8, tofu, ginger juice and garlic salt to a boil in a 4 qt pot on medium heat.
  • Reduce heat to simmer; add buckwheat noodles and rasam powder for few minutes.
  • Just before serving add the sesame oil and cilantro.
  • Enjoy as is!

Mango Masala Chaat Pizza


Our friends, Manisha, Lavanya, and Sunil, had scoped out a restaurant called “Pizza and Curry” in Fremont, CA where they ran into a Mango Chaat Pizza. Over the weekend, my daughter went to Bodega Bay with Manisha and she reinvented this Mango Chaat Pizza and it was a supreme hit. 4 pizzas were wiped out clean within minutes. We can salute to this pizza TODAY at the opening night of the London Olympics 2012 (NBC @ 7:30pm – Pacific time).

Ingredients: (1 pizza)

  • 1 Organic wheat pizza crust (can buy at Whole Foods)
  • 1 medium sized onions (sliced into thin long pieces)
  • 1 bell pepper (cut into small cubes)
  • 2.5 mangoes (slightly ripe – hard enough to cut into 1 inch cubes)
  • 1/4 bunch of Cilantro (chopped)
  • 1 packet of shredded Mozarella cheese
  • ~1 cup of Mint Chutney
  • ~1/2 cup of Ketchup (use the bottle)
  • 2 tbsp Chaat Masala (get at store – good brands “MDH”)


  • Preheat Oven to 400 degrees
  • Lay out the Organic pizza crust on kitchen table
  • Spread mint chutney as desired evenly on the pizza crust leaving 1/2 inch off the edge
  • Next, squeeze the Ketchup as desired evenly on the crust (~1/2 cup per pizza)
  • Then place cubes of mango, bell pepper, chopped cilantro and slices of onion on the pizza
  • Lastly, sprinkle shredded Mozarella cheese as desired
  • Put finished pizza either directly in the oven or on top of an aerated pizza pan
  • Cook for 10-12 minutes until top is golden and cheese is bubbling
  • Remove pizza and sprinkle 2 tbsp Chaat Masala evenly on the pizza
  • VOILA – Thanks Manisha for a wonderful Olympic Meal!


Potato Yogurt Soupy Curry (Matah Ke Aaloo)

Enjoy this comfort food.


  • 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


  • 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


  • 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.


  • 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.

Cucumber, Green Apple and Tomato Cold Soup in Yogurt

Light and cool soup for a hot summer day. Somewhat like gazpacho but in yogurt.


3 lbs yogurt

1 to 2 tbsp coconut milk

2 large cucumber (English or other) – peel and grate (remove seeds, if desired)

1 large green or red tomato – blanch, peel skin, remove seeds and chop

1 medium size green apple – core, peel and cube

1 Thai chile – dice

1 stem mint leaves

1 tbsp cilantro finely cut


1 1/2 tsp toasted cumin powder – (dry temper seeds, grind in mortar)

1/4 tsp black or white pepper or to taste

1 1/4 tsp sea salt

1/4 tsp lemon rind

1 small shallot and garlic clove (optional)


In half of the yogurt blend grated cucumber, chopped tomato, apple, chile and mint in the food processor.

Mix the blended with the other half yogurt and add coconut milk, rind, cumin, pepper and salt.

Garnish with cilantro, pickled cucumber and pomegranate.

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).


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


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.

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