INGREDIENTS
For the vegetable stuffing
350 grams potatoes, cooked and lightly mashed or cut fine
1 x 400 grams tin of chick peas, drained, rinsed and mashed
100 grams carrot, peeled and coarsely grated
LAYERED VEG BAKE
CHAACHOS
Chaat meets Nachos – East meets West in this dish. This fusion really works – I used corn chips instead of papadi and created “Chaachos”. To add to the authenticity of chaat, I used ragda instead of refried beans, tamarind sauce and of course coriander chutney. Incidentally tamarind is used in Mexican cooking.
FOR THE RAGDA
INGREDIENTS
200 grams dried white peas (safed vatana)
2 teaspoons vegetable oil
½ teaspoon black mustard seeds
6-8 curry leaves
KORMA FLAVOURED ROAST CAULIFLOWER
This makes an excellent accompaniment to slightly spiced roast meats or a fish meal or as part of a vegetarian / vegan spread. Choose compact small head with slightly tender outer leaves.
INGREDIENTS
1 cauliflower about (500 grams)
80 grams cashew pieces (soaked for half an hour in hot water)
5 centimetres ginger, chopped
3 garlic cloves, chopped
1 green chilli, chopped
PAYASAM
Payasam is made using milk, sugar and either sago, rice or vermicelli. It is made all over the sub- continent with some variation and I think is one of the most commonly made “sweet” at home.
I have created this recipe with coconut milk and jaggery instead of milk and sugar. I have also spiced it up with star anise, black pepper and lots of cardamom.
INGREDIENTS
½ cup sago
1 plus ½ cup of water
100 grams dark jaggery or dark muscavado sugar
60 grams cashew pieces, soaked in warm water for an hour
400ml tin of coconut milk
BUDDHA BOWL
A Buddha bowl is a vegetarian meal, served on a single bowl or high-rimmed plate, which consists of small portions of several foods, served cold. Buddha bowl is a wonderful concept and makes for a perfect meal on a hot day. In my Buddha bowl, I had brown rice, steamed cauliflower, zucchini ribbons seasoned with soy sauce and ginger, edamame beans, steamed bok choy. I seasoned with toasted black sesame seeds, togarashi, and my tahini, gochujang sauce. Recipe for the sauce is below. You can try any combinations of grains and vegetables and for protein element you can have tofu or tempeh. The sauce is versatile and you can use on sandwiches as well as with vegetables.
TAHINI – GOCHUJANG SAUCE
INGREDIENTS
3 tablespoons tahini paste
2 tablespoons gochujang paste
3 garlic cloves, roughly chopped
FISH PATHIA
The Parsees fled from Persia about 1300 years ago and settled on the Coast of Gujarat. Others who in recent centuries arrived from Persia formed a distinct community in Mumbai and Dahanu, just to the north, where they are known as Iranis. The Parsees / Iranis have their distinct cuisine with sweet, hot and sour flavours equally balanced. Traditionally pathia or patia is served with yellow rice.
Prawns can be prepared in the same way. Just replace the fish with 400 grams prawns.
INGREDIENTS
600 grams firm, white fish fillets
2 teaspoons tamarind puree
5 green chillies, chopped
3 plump garlic cloves
1 teaspoon cumin seeds
4 tablespoons vegetable oil
STROZZAPRETTI
These are my favourite dumplings. The origins are a bit sketchy but the name means priest stranglers. The story goes that a gluttonous priest in Florence swallowed the dumpling whole, choked as a result and hence the name.
Don’t worry these dumplings are so soft and delectable, there won’t be any choking only wanting more!!!
INGREDIENTS
500 grams ricotta, drained
200 grams Parmesan cheese, finely grated
½ nutmeg, grated
600 grams of spinach, leaves only
KADAI CHICKEN
This is home cooking at its best – not very creamy or buttery. The spices, tomato paste and yoghurt add the required richness. There is not too much sauce or “gravy” with the kadai chicken.
INGREDIENTS
800 grams boneless chicken thighs
6-8 green cardamom pods
2.5cms cinnamon quills
1 teaspoon black peppercorns
1 star anise
2 teaspoons cumin seeds
RAJMA – RED KIDNEY BEAN STEW
Rajma and rice is a very popular dish in India and each family would have their own version. Red kidney beans are little powerhouses of nutrition – they are low GI, high in fibre (the cholesterol lowering kind), complex carbohydrates and iron. When combined with whole grains such as rice, kidney beans provide high quality protein. So all the more reason to make rajma part of your repertoire.
INGREDIENTS
300 grams red kidney beans
7-8 centimetres ginger, divided
4-5 garlic cloves, peeled and chopped
150 grams onions, peeled and chopped
200 grams tomatoes, chopped
1-2 bay leaves
URAD DHAL WITH SILVERBEET
Dhal or dal traditionally is made with toor dhal. Sometimes it is roasted and then cooked in the pressure cooker. This particular recipe is unusual in the sense that the dhal is made with urad dhal and most of the cooking is done while roasting with ghee. There is very little water used, most of the liquid needed is from tomatoes and onions. It is thick and delicious and is a satisfying plant based meal when served with brown rice.
INGREDIENTS
140 grams urad dhal, rinsed
100 grams moong dhal, rinsed
600 grams onions thinly sliced
80 grams ghee or clarified butter
2 tablespoons tomato paste
80 grams ginger, peeled and finely chopped