ironamma

A new wave of vegetarian cooking!

Archive for the tag “turmeric”

Toor Daal, White Bean and Spinach Soup

This soup goes by it self without bread or rice. I usually top it  with a scoop of cottage cheese.

INGREDIENTS:

  • 1 cup Toor Daal
  • 1 can washed white bean or 1/2 cup soaked white beans overnight
  • 1 can cut tomatoes coarsely blended
  • 1/3 to 1/2  Costco spinach chopped
  • 1 tbsp tomato paste
  • 1 tsp sea salt or to taste
  • 1/2 tsp turmeric

BLENDED SPICES:

  • 1/3 tsp cumin, 2 or 3 whole dried red chile, 1/4  tsp whole black pepper, 1 small stick of cinnamon, 1/2 tsp chana daal, 1/2 tsp urad daal, 1/2 tsp fenugreek seeds, 1 tsp coriander seeds  and 1 stem curry leaves.
  • 1/4 cup coconut milk
  • 3/4 tbsp tamarind pulp or 1 tsp lemon juice
  • 1/2 tsp mustard seeds and 1/4 tsp asafoetida
  • 1 clove minced garlic optional

PREPARATION:

Cook  toor daal and soaked beans in 4 cups of water in pressure cooker until soft. Add  tomatoes, spinach, tomato paste, turmeric, salt and the blended mix. Simmer for 10 to 15 min on medium heat.

Blended mix-

Heat 1 1/2 tbsp of oil on medium heat add cumin, chana, urad, black pepper, red chile,coriander, cinnamon,  fenugreek and curry leaves until golden. Do not burn! Cool and blend with coconut milk, tamarind pulp and 1/8 tsp raw mustard seeds.

Add water if required to make a medium consistency. Lastly, temper  mustard and asafoetida (hing)  in 1 tsp of clarified butter and mix it in the thick soup.

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Besan Chila (Garbanzo Flour Pancake)

Need a quick fix. Pancakes will do the trick, especially ones that are filled with good proteins and carbs. Vegetarians welcome to the Garbanzo Flour Pancake also known as Besan Chila in India. With this batter you have one recipe that will make 3 dishes! Besan chila (Garbanzo Flour Pancake)…Besan fritters (Pakora/Patties)…Besan Uttapa. Feast your eyes below.

Ingredients:

  • 3 1/2 cups besan (garbanzo flour)

       These ingredients below– chopped and coarsely blended in food processor:

  • 4 bell peppers (orange, red, yellow, green–use half  of each)
  • 1/2 big red onion
  • 1 cup edamame green soybeans cooked 2 minutes in microwave
  • 1/4 cup sun dried tomatoes

       These ingredients chopped and finely blended:

  • 2 to 4 green chile, 1 (2inch) ginger piece, 1 small fresh turmeric piece, 1 bunch fresh basil and 2 to 3 cloves garlic

Preparation: 

Mix all of the ingredients above in the flour. Add 1 1/2 tsp salt, 1/2 tsp red chile powder, 1/2 tsp turmeric powder, 1 tsp cumin seeds and 1/4  tsp onion seeds (kalaunji), 1/4 of one block crumbled firm tofu ( squeeze to remove excess liqiud),  2 tbsp wheat germ (0ptional).

I–add 1/2 tsp baking powder and fry to make pakoras (fritter balls) by using a spoon or melon baller to put in the hot oil on medium heat. Eat with your favorite sauce, dip or chutney. Savor– crispy, crunchy on the outside and soft inside.

Shallow fry to make patties for sandwiches

OR

II–add 2 tbsp yogurt, 1 tsp oil and little water to make soft pancakes (chila).

OR

III–add 1/2 cup rice powder, 2 tbsp of  yogurt and water to make dosa like pancake called uttapa. Adjust salt to taste.

Chatpata Aloo Paratha (Potato)

Aloo Paratha is one of the most popular dishes made in North and central India. It is a paratha stuffed with potatoes which is cooked on a hot skillet and smothered with ghee (butter) if you feel like you could use the extra calories (an excellent choice for all the ravenous pregnant women). Ready for a quick hot meal that goes excellent with yogurt and Indian pickles?

Ingredients:

4 large Idaho, Russet or Yukon yellow potatoes – pierce and microwave for ~ 20 min or boil in water. Don’t overcook. Grate the potatoes so no lumps are there.

Fresh blend–1 big piece ginger ~ 2″ to 3″, 1 small piece turmeric ~ 1/2″  to 1″, 4 to 5 red and green Thai chile, 1 medium size red onion, 1 bunch cilantro –  coarse chop and place in the food processor except onion until last and use pulse button.

Masala:

  • 1/2  tsp cayenne powder
  • 1/3 tsp asafoetida
  • 1 tsp coriander powder
  • 1 tsp MTR garam masala
  • 1 1/2 tsp pomegranate powder or mango powder (aamchur) or both
  • 1 tsp fennel powder
  • 1/2 tsp sambar powder
  • 2 tsp sea salt–salt to taste
  • 1/2 tsp white pepper powder optional

Preparation for filling:

Add all the masala and fresh blend in the grated potatoes. Mix and make large size balls.

Preparation for dough:

4 cups of whole wheat flour, 1/4 tsp salt,  pinch of asafoetida and 1/8 tsp red pepper powder–make soft dough by adding water little at a time so it is easy to spread. It’s okay to over work the dough. Cover with a towel for 10 minutes before making the parathas.

Oil hands and make a small ball – flatten and roll. Oil it, put potato ball on top, cover and close dough. Use all purpose flour to spread the paratha thin or thick and remove extra flour before shallow frying on both sides. Your choice to make it soft or crispy. My family gives their request a day before.  Enjoy with pickles, mint yogurt, and chutneys or even melted grated Mexican cheese blend.

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