Passion for Indian Cusine

I am almost fanatic about finding good india foods, restaurants, and recipes. My vegetarian lifestyle is mainly due to fine indian cuisine. There are so many dishes and so many ways to cook one food that you never get bored of curry, breads, and rice. Here are a few of my favorites (some borrowed and some mine).

Tamarind Chutney by http://www.manjulaskitchen.com/
2 cups water                   1. Boil water mix and jaggery
2 Tbsp Tamarind paste    2. Simmer and stir
½ cup sugar                     3. Add cumin and fennel
1 tsp salt                          4. Add garam masala
½ tsp chili powder            5. Add red chili powder, salt, then boil again
1 tsp garam masala           6. Lower heat to simmer and let thicken and stir
½ tsp of each roasted cumin and fennel seed

Red Lentils with Garlic and Onion
3 cups water                          
1 cup lentils
½ tsp ground turmeric
1/8 tsp cayenne pepper
3 Tbsp oil
½ tsp cumin seeds
3 cloves garlic minced
1 medium onion
1 tsp salt or to taste

Directions:

1. Rinse lentils 2-3 times. Boil water and add lentils, tumeric, and cayenne reducing heat to medium high for 20-25 minutes.

2. After lentils are done add salt.

3. (Tempering) Heat oil in pan and when oil is hot add cumin seeds and cook for 30 sec. then add garlic then onion  

4. Transfer the tempering to the lentils and stir well.
 
Rajma Curry/ Kidney Bean Curry by http://www.manjulaskitchen.com/ (tweaked alittle but not much)
1 cup cooked or 1 can rajma
2 Tbsp oil
1 tsp cumin seed
½ tsp asafetida (opt)
1 onion finely chopped
2 green chili
1 TBSP garlic/Ginger paste (minced)
2-3 tomatoes finely chopped
1 Tsp coriander powder
½ tsp garam masala
¼ tsp turmeric
¼ tsp chili powder
1 tsp cumin powder
½ cup nut milk

Directions:
1. Heal oil and add cumin, asafetida for 30 seconds.
2. Add onions, green chilis, and garlic/ginger paste cooking until onions brown
3. Add tomatoes and cook until the oil beings to separate (about 5-7 mintues)
4. Add the remaining spices, stir well, and cook for another 3 minutes befor adding the milk
5. Finally Add the rajma and mix well

Potato Curry

Roast and grind- 1/2 tsp of each: cumin, fennel, and coriander seeds
4 large potato
1 TBSP oil
½ onion finely chopped
1 garlic clove minced (opt)
1 ginger 1” puree
1/2 tsp cumin seed
½ tsp coriander powder
1/2 tsp salt or to taste
1/2 cup water
Cilantro to garnish

Directions
1. Peel potatoes and chop into cubes
2. Heal oil and when oil is hot add cumin seeds and cook for 20-30 seconds
3. Add garlic, ginger, and onions.
4. When onions began to brown add coriander powder
5. Add potatoes and coat in spice mixture- then add salt
6. Add water and cook on medium high heat until potatoes are done (20-25 mintues) then add ground spice mixture (masala)
7. Garnish with cilantro
 
Vegan Palak Paneer (Spinach Tofu Paneer)

1/2 package of Mori Nu Silken Firm Tofu cubed, dredged in nutritional yeast, and pan fried till golden brown

Spinach Mixture:
4 cups chopped spinach or 9 oz. package
1/4 cup water
2 green chiles deseeded, chopped (opt)
½ tsp ginger minced

1. Wilt spinach with ¼ cup water along with the salt, ginger, and chile

2. Puree spinach mixture and set aside

Tomato mixture:
2 TBSP oil
¼ tsp hing/asafatedia
1 onion thinly sliced or puree
1 clove garlic chopped
¼ tsp cumin seeds
2 medium tomatoes pureed
½ tsp salt

3. Heat oil then add cumin seed, hing for 30 sec. Then add garlic and onion saute until golden brown then add tomato puree

4. Cook till most water is evaporated (5 min) and it looks more like a paste
5. Then add spinach puree and turn heat to low medium and simmer for10 min

Rich cream:

1/4 plain soy milk
1/4 tsp garam masala
1/8 ground fennel (opt)

6. Add milk and stir well, then evenly sprinkle garam masala and fennel and stir well

7. Add paneer tofu and simmer a few minutes

Garnish:
1/2 tomato thinly sliced (opt)
1 TBSP Cilantro (optional)


8. Garnish with tomato and cilantro

Navratan Korma by http://www.manjulaskitchen.com/
2 cups of frozen mixed vegetables or
1 cup cauliflower
½ cup green peas
¼ cup sliced carrots
½ cup green beans
1/3 pound fried paneer or tofu dredged in nutritional yeast and pan fried til golden brown

Make paste: 1 green chili, 1 TBSP shredded ginger, 1 TBSP coriander powder,¼ tsp turmeric,
½ tsp red chili powder

3 Tbsp oil
2 Bay leaves

1/2 Tbsp cornstarch
salt to taste
1 cup nut milk
½ tsp garam masala
½ tsp amchur powder
2 TBSP cilantro
1/2 tomato thinly sliced

Directions:
1. Heat oil and fry paste and bay leaves for 15 sec
2. Add cauliflower, green beans, and peas and stir well, cooking until slightly tender
3. Add carrots and cover till almost tender (3-4 min)
4. Add ½ Tbsp cornstarch, then salt to taste
5. Add paneer tofu, mix and cover for 3-4 min
6. Add 1 cup nut milk
7. Add ½ tsp garam masala, ½ tsp amchur powder, 2 TBSP cilantro and mix well
8. Garnish with tomato for garnish

Aromatic Cumin Flavored Basmati Rice My Way
1 cup basmati rice, rinsed and soaked 15-30 min
2 cups water
1 Tbsp oil or Vegan Margarine
1/2 tsp hing/asafatida (opt)
1 bay leaf
1 inch stick of cinnamon
2 cloves
1 green cardamom pod
1 tsp cumin seeds
1 tsp salt or to your taste

(opt) For yellow rice:
1/4 tsp tumeric powder

1. Heat oil (in sauce pan with a lid that can hold 1 cup of cooked basmati rice)
2. When oil is hot, add all the spices except cumin seeds and salt cooking for 20-30 secs
3. Add cumin seeds and let cook for 20-30 secs
4. Add rice, water, and stir in salt
5. Bring to a boil, then lower to a simmer, and cover for 15 min
6. Fluff and serve

For yellow rice sprinkle tumeric powder over rice and gently stir until all the rice is yellow.

Chana Masala
1 can or cup cooked chickpea
2 TBSP oil
1 large onion chopped
2 green chili chopped
1 tsp garlic minced
1 tsp ginger minced
1 tomato finely chopped or puree (opt) or 1/2 cup of water
1 tsp ground cumin
1 tsp coriander powder
½ tsp red chili powder
½ cup cilantro chopped for garnish and tomato finely chopped

1. Heat oil. When oil is hot add onion and chilis, stir then add add garlic and ginger.
2. Cook until onions are golden brown then add tomato
3. If not using tomato add cumin, coriander, chili powders and cook for 1 minute then add water & chickpea
3. Cook until tomato becomes a paste (oil begins to separate) then add cumin, corander, chili powders
4. Add chickpeas and cook for 5 minutes then garnish with cilantro
 
Mushroom Masala
10 oz mushroom button chopped
4 TBSP olive oil
1 onion finely chopped
1 green chili
2 tsp garlic minced
1 tsp ground cumin
1 tsp ground coriander
Pinch of chili powder
1 tsp salt
3 TBSP water


Directions:
1. Heat oil and when oil is hot add onion and chili
2. Add garlic. Sautee until it goldens then add cumin coriander and chili powders
3. Saute for a few seconds then add mushrooms coating the mushroom in the masala
4. Add salt and water and cook for a few more minutes

Curried Cabbage w/ Tomatoes by Camellia Punjabi
3 TBSP oil
2 medium onions thinly sliced
¼ inch ginger
1 green chile
2 chopped tomatoes
1 lb cabbage shredded
1/8 tsp turmeric powder
1 tsp ground coriander
½ tsp cayenne pepper
½ tsp salt

Directions:
1. Heat oil and add onions, ginger, and chile. Cook till onions are golden brown
2. Add tomatos and cook till oil begins to separate.
3. Add tumeric, coriander, and cayenne. Stire for a few seconds
4. Add the cabbage and then the salt.
5. Cook until cabbage is tender (about 15 minutes, maybe more)

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