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Indian

Butter Chick'n

Modified from Nora Cooks

 

For the cauliflower or tofu:​

  • 2 (16 oz) blocks extra-firm tofu or 1 large cauliflower roughly chopped

  • 1 1/2 tablespoons avocado oil

  • 1 tablespoon garam masala

  • 2 tablespoons arrowroot starch (optional if using cauliflower)

 

For the sauce:

  • 2 tablespoons ghee or coconut oil

  • 1 large onion, diced small

  • 1 tablespoon grated fresh ginger

  • 2 cloves garlic, minced

  • 1 tablespoon garam masala

  • 1 teaspoon cumin powder

  • 1 teaspoon ground coriander

  • 1 teaspoon turmeric powder

  • 1/2 teaspoon chili powder

  • 1/4 teaspoon cayenne pepper

  • 1 teaspoon salt

  • 3 ounces tomato paste

  • 1 (13.5 oz) can full fat coconut milk

 

Press the tofu: Wrap the tofu in flour sack towels. Place a chopping board and a cast iron pan (or heavy books) on top of the tofu and press for 20 minutes. The towels will be soaked. I hang them outside to dry then add to the laundry. You can also use paper towels.

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Preheat the oven to 350 degrees and line a baking sheet with parchment paper. Slice the tofu into about 6 slices and rip each slice into medium-large pieces. You can also cut them into cubes but ripping gives the tofu a great texture for this dish.

 

Add the tofu or cauliflower pieces to a bowl with the olive oil, arrowroot starch and garam masala. Toss gently with hands. Arrange evenly on a baking sheet lined with parchment paper and bake for 25 minutes (up 35 min for tofu, until crispy).

 

Melt the 2 tablespoons of ghee in a large pan over medium-high heat. Saute the onion for 3-4 minutes, add ginger and garlic and cook for 1 minute. Add spices, tomato paste and coconut milk. Stir until combined, then simmer for 5-10 minutes, stirring frequently.

 

Add the tofu or cauliflower to the sauce and stir to coat. Serve over rice with and garnish with chopped fresh cilantro and chopped cucumber or raita.

Pudla: Indian Pancakes With Chili Yogurt

OneGreenPlanet (modified)

 

For the Pancakes:

  • 1 cup chickpea flour

  • 2 tablespoons vegan plain yogurt

  • 1/2 teaspoon Himalayan salt or sea salt

  • A pinch of ground turmeric

  • 1 ½ cups water to get pancake consistency

  • Garlic, ginger, and chili paste (recipe below)

  • 2/3 cup spinach leaves, finely chopped

  • 1/2 onion, finely chopped

  • A few tablespoons of coconut oil, ghee or other high heat oil for frying

 

Place the chickpea flour, yogurt, salt, and turmeric in a large mixing bowl and pour half the measured water into the mixture, mixing quickly with a whisk, then gradually pour in the rest of the water until the batter is smooth, the consistency of a pancake batter or thin cream. Add the rest of the pancake ingredients except for the oil. Whisk the batter thoroughly and taste, adding more garlic, ginger, chili, or salt if needed.

 

For the Garlic, Ginger, and Chili Paste:

  • 4 cloves garlic, skin removed

  • 5-inch piece of ginger, skin peeled

  • 1 thin green chili seeds removed

  • Handful of cilantro

Process the ingredients in a food processor.

 

​For the Chili Yogurt:

  • 5 tablespoons vegan plain yogurt

  • A pinch of red chili powder

  • 1/2 teaspoon Himalayan salt or sea salt

 

For Serving:

  • Whole and thinly sliced radishes

  • Chili yogurt sauce​

 

To make the pancakes, heat some oil in a non-stick pan until very hot, then turn the heat down to medium. Pour ⅓ cup batter into the pan and spread out in a circular motion.

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After a few minutes the underside should be cooked and tinged golden brown, then flip the pancake. Do not flip too early. Leave the other side to cook for another minute.

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Place the cooked pancake onto a plate lined with a paper towel or flour sack towel. Repeat with the rest of the pancakes, stacking them on the plate until they are all cooked. Serve the pancakes hot (or they can be eaten cold), with a generous spoonful of chili yogurt and radishes.

Vegetable Korma

The Wanderlust Kitchen​ (modified)

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For the sauce:

  • 1 medium yellow onion, quartered

  • 3 cloves garlic

  • 1-inch piece ginger root, roughly chopped

  • 1 jalapeno pepper

  • 1/4 cup raw cashews

  • 1/2 cup water

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For the korma:

  • 1 tablespoon avocado oil

  • 2 teaspoons cumin powder

  • 1 teaspoon ground turmeric

  • 1 teaspoon coriander powder

  • 1/2 teaspoon cinnamon

  • 1/2 teaspoon salt

  • 1/2 teaspoon ground black pepper

  • 1/2 cup canned coconut milk

  • 3/4 cup plain coconut yogurt

  • 1 teaspoon honey

  • 1 medium potato, peeled and diced

  • 1 cup sliced carrots

  • 1 cup chopped fresh green beans

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Place the onion, garlic, ginger, jalapeno, and cashews in the bowl of a blender along with 1/2 cup of water. Process until smooth.

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Heat the vegetable oil in a large pan over medium heat. 

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Pour the pureed sauce mixture into the hot pan. Stir in the pre-measured spices and allow to cook for 2 to 3 minutes, until fragrant.

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Add coconut milk, yogurt, honey, potato, carrots, and green beans. Stir well, cover the pan, and allow to simmer on medium heat for 10 minutes.

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Uncover and cook a further 5 to 10 minutes, until the potatoes are tender. Serve with basmati rice and naan.

Okra

WeLoveFood

 

  • Handful of okra (1 cup+)

  • 1/2 onion sliced thin

  • 2 cloves garlic crushed

  • 1 tsp grated ginger (or ginger paste)

  • 1 tsp cumin

  • 1 tsp turmeric

  • 1 tsp salt

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Heat oil, saute onions with garlic and ginger until well done, add spices to cook a bit, then add the okra and some water and let steam 5-7 minutes until completely cooked through.

Bengali Lau Curry

  • 1 lau squash (or 2 small zucchini)

  • 1 onion sliced

  • 2 garlic cloves diced

  • 1 tbs coconut oil

  • 1 tsp chili flakes (or two dried chilis)

  • 1 tsp cumin

  • 1 tsp paprika

  • 1 tsp turmeric

  • 1 tsp cumin

  • 1 tsp salt

  • 1 tsp coriander

  • 1 tsp garam masala

  • 1 cup coconut milk or  1/2 cup coconut water or 1/2 cup water

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Also called Chinese Long Squash or Opo squash. I've never seen this on the mainland. It's like zucchini but takes longer to cook. It's readily available in Hawaii. My gourmet Bengali friend showed me how to make it.

 

Wash and dice squash, slice onion. Heat oil and cook onions for a few minutes over medium heat, then add spices, then add squash and mix, then add coconut milk or water. Cook until the squash is soft. Serve it with rice or quinoa.

Scallop Potato Cauliflower Curry

Vegan Richa

  • 2 tsp oil (2 tbs)

  • ½ medium onion, chopped

  • 3 cloves of garlic, finely chopped

  • 3.5 tbsp rice flour 

  • 1 tsp each cumin, chili powder, turmeric, paprika, 

  • 1/2 tsp each coriander, garam masala

  • 2 1/4 cups homemade hemp seed milk

  • ½ to ¾ tsp salt

  • dash of pepper

  • half cauliflower sliced into ¼ inch thick slices

  • 2 medium yukon or russet potatoes thinly sliced, ⅛ inch thick

  • 1/4 c nutritional yeast flakes

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The recipe calls for gratin, but I sprinkled lots of nutritional yeast flakes on top instead. Served with steamed beet greens.

 

Preheat the oven to 400 degrees F. Heat oil in a skillet over medium heat. Add onion and garlic and cook until translucent. Add flour and spices, lime zest and cook for a minute. If using lime juice, cook the spices and flour until roasted then add the lime juice and mix in for a few seconds. Add milk and continue to cook until the mixture thickens. Take off heat. Spread half of the sauce in a baking dish. Or reserve from the cast iron skillet. Layer the Cauliflower slices in a non overlapping layer. Add a layer of potatoes. Spread the reserved sauce all over. Pour a ¼ cup water on the edges.

Cover with foil and bake at 400 deg F for 20 minutes. Uncover the baking dish, sprinkle breadcrumb mixture on top. Bake another 15 minutes or until the potatoes are tender. 

Dal Tarka

  • 2 cups red lentils

  • 1 tablespoon ghee or coconut oil

  • 2 teaspoons panch phoron (Bengali Five Spice)

  • 1 tsp cumin

  • 1 tsp turmeric

  • 1 tsp curry powder (or garam masala)

  • 1 tsp paprika or chili powder

  • dash cayenne

  • 1/2 tsp asafoetida or hing (powder from fennel resin, onion and garlic flavor)

  • 1/2 onion

  • 1 tomato chopped

  • curry leaves

  • 2 big handfuls cilantro roughly chopped

 

Tadka / Tarka / Tempering

1 tbs coconut oil

2 tsp panch phoran

1 tbs ghee

1/2 onion

 

Fresh curry leaves are not related to, or included in, curry powder. I got these from a friend's curry tree. They pair up wonderfully with ripe red tomatoes. The flavor is subtle but pervasive they say. I couldn't tell. However, I suspect this may be one of the secret ingredients in Helen's outrageous dal. Add curry leaves to rice, dal or flash fry in ghee as a garnish for cilantro chutney.

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For tarka, heat oil in small pan over medium heat, when hot add panch shoran til it sizzles, then add onion and cook oil translucent and pour over cooked dal, close lid, wait a few minutes and stir to incorporate.

Rice Paper Samosas w Chutney

My New Roots

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  • 3 medium carrots diced

  • 1 medium onion diced

  • 3 stalks celery diced (or 1 1/2 cups peas)

  • 2 cloves garlic

  • 1 tsp diced ginger

  • 1/2 cup cashews chopped, toasted

  • 1/4 coconut flakes toasted

  • 1 cup chickpeas (or black beans or lentils)

  • 2 cups firmly packed spinach

  • 1 Tbsp. cumin seeds

  • ½ Tbsp. mustard seeds

  • ½ tsp. turmeric

  • ½ tsp. coriander

  • ¼ tsp. cardamom

  • 1/8 tsp. cinnamon

  • cayenne (to taste)

  • rice paper wraps

 

Heat a knob of oil in a frying pan. Add the cumin and mustard seeds. When the mustard seeds begin to pop add the onion and the remaining spices and minced ginger. Cook five minutes, then add the garlic. Cook a couple minutes, then add carrots. Stir to coat with spices, cook five minutes, add peas and chickpeas. Remove from heat and stir in spinach, coconut and cashews.
Pour a couple inches water into a large flat-bottomed bowl or shallow dish. One at a time, place a rice paper wrap in the water and let soften, just until it becomes pliable. Do not let the paper become completely soggy or the rice paper will split while baking. There should still be some pattern visible on the surface. Remove from water and place rice paper on a clean, flat surface. Using a very sharp knife or a pizza cutter, slice the rice paper circle in half. On both halves, place a generous scoop of the filling. Fold the bottom corner about a third of the way up the round side of the half, followed by the top corner to meet the base of the fold you just made, creating a triangle. Fold the round edge up onto the top of the package to seal it, and flip it over. This is now the top of the samosa. Repeat steps with the remaining rice paper and filling.
Melt about a tablespoon of ghee or coconut oil in a small saucepan. Lightly brush the tops of the samosas with a tiny bit of oil (this will create a nice crisp crust). Sprinkle with coconut if desired.
Place samosas in a 400°F oven for 10 minutes. Remove from oven and flip over to crisp on the other side. Bake for another 10 minutes until lightly browned and crisp. 

Samosa Burritos

  • 2 potatoes chopped and boiled until soft

  • 1 Tbsp avocado or coconut oil

  • 1 tsp cumin seeds whole

  • 1 tsp panch phoron Indian five spice blend (optional)

  • 1/2 large onion chopped

  • 2 tsp cumin powder

  • 2 tsp coriander powder

  • 1tsp grama masala

  • 1tsp turmeric

  • dash of pepper

  • 1 tsp salt

  • 1 hot green chili sliced

  • 2 cloves of garlic minced

  • 2 Tbsp water

  • ⅓ cup green peas (thawed if frozen)

  • a handful of spinach

 

Heat oil in a skillet over medium high heat. Add cumin seeds and panch phoron and cook for a minute or until they change color. Add onions, chili and garlic and cook until translucent. Add spices and mix well and toast for about a minute.  Add water and mix. Remove from the heat. Add potatoes and roughly mash with a fork or a potato masher. Add remaining veggies and mix to incorporate.

 

Add ab few spoonfuls of the mixture per tortilla (depending on size of tortilla) and fold over into a closed burrito. Bake at 350 degrees for 15-20 minutes.

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Serve with cilantro chutney. These freeze well and are perfect for advance prep.

Coconut Milk Saag Paneer

Recipe with coconut milk ConnoisseurusVeg


Spiced tofu or cauliflower or potato:

  • 1/4 tsp salt, 1/2 tsp cumin powder, 1/2 tsp garam masala, 1 garlic clove, cayenne

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Coconut Milk Recipe - no tomato

  • 1 small onion, chopped

  • 1 tbsp. grated fresh ginger

  • 3 garlic cloves, minced

  • 18 oz. fresh spinach (or part fresh and part frozen added to the pot)

  • 2 tbsp. vegetable oil

  • 1 lb. extra firm tofu, drained and pressed at least 20 minutes, and cut into 1 inch cubes

  • 1 tsp. turmeric

  • 1 cup vegetable broth

  • 1 tbsp. lemon juice

  • 1 tsp. ground cumin

  • 1 tsp. garam masala

  • 1 tsp. Asian chili paste

  • 2 tsp. sugar

  • ½ tsp. salt

  • ¼ cup coconut milk

Place onion, ginger, garlic and spinach in food processor. Pulse, stopping to stir up everything a few times. You may need to do this in batches, depending on the size of your food processor bowl. Stop when spinach is very finely chopped, just shy of becoming blended.

Heat oil in a large skillet over medium-high heat. Add tofu. Cook about 10 minutes, until tofu cubes begin to brown lightly and crisp up, tossing a few times to ensure even cooking on all sides.

Sprinkle turmeric over tofu and toss a few more times to coat tofu cubes.

Add spinach mixture, broth, lemon juice, cumin, garam masala, chili paste, sugar and salt. Stir a few times to mix everything up. Reduce heat to medium and allow to simmer about 10 minutes, until most of the liquid has cooked off.

Add coconut milk, and cook another minute. Mixture should be thick and creamy.

Tofu Paneer

Serious Eats

  • 1 package firm tofu

  • 1 tbs light miso

  • t tbs lemon juice

  • 1 tbs avocado oil 

  • Nutritional yeast flakes (modified)

 

Press the tofu for 30 minutes. I use a flour sack towel to wrap the tofu block then place a cast iron skillet on top to press the tofu. Mix the miso, lemon juice, oil.  Add tofu and toss to coat. Spread tofu evenly over a parchment-lined baking sheet. Place in oven and bake at 350 until golden brown, about 20 minutes. Sauce may darken a little against the foil; this is fine. Add to your spinach "palak" curry.

Vegan Saag Paneer

Spiced tofu or cauliflower or potato:

  • 1/4 tsp salt, 1/2 tsp cumin powder, 1/2 tsp garam masala, 1 garlic clove, cayenne

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Spinach curry

  • 1 package firm tofu

  • Cauliflower, potatoes, chickpeas, etc.

  • 2 cups packed spinach

  • 1/4 water + 1/4 cup hemp seed milk

  • 2 tbs soaked cashews (more for thicker)

  • 4 cloves garlic

  • 1 inch ginger

  • 1 serrano or jalapeno

  • 1 medium tomato

  • 1/2 tsp salt

  • 1 tsp maple syrup or agave or honey

  • 1/4 tsp garam masala

  • 1 package frozen spinach (for texture)

 

Saute tofu or cauliflower or potato in 2 tsp oil till coated and cooked. Blend the curry in blender, add to tofu and spinach, cook 10-15 minutes.

Saag Chana Curry

  • 1 Tbs avocado oil

  • 1 tsp panch phoron (Bengali five spice)

  • 1 tsp whole cumin seeds

  • 3 dried chilis

  • 1 medium onion, chopped

  • 4 cloves garlic minced

  • 1 Tbs ginger minced

  • 1 tsp cumin powder

  • 1 Tsp coriander powder

  • 1 tsp turmeric

  • 1 tsp Himalayan salt

  • 2 green chillies, chopped or some chili powder

  • 3 cups of frozen (thawed) spinach (16 oz)

  • ½ cup cashews, soaked in water for 30 minutes

  • Juice of 1 lemon or lime

  • 1 cup chickpeas

 

Heat the oil til very hot. Add the panch phoron and dried chilis. Let sputter for a few moments, then add onion, garlic and ginger and cook for 5 minutes until onions are very soft. Add the remaining spices and stir for one minute to roast powdered spices.

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Add the frozen/thawed spinach. Lower the heat and cook for five minutes. Then let cool before adding to blender. Discard the whole dried chilis before blending.

 

Blend the cashews with 1 cup water til smooth. Let the greens mixture cool a little and then transfer to a blender with the blended cashews and blend into a smooth paste. 

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Add the chickpeas to the pot to cook briefly while you blend.

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Add the blended paste back to the pot with the chickpeas. Turn on the heat and bring the mixture to a boil. Add water if it's too dry. Add the lemon/lime juice.

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Serve with sliced cucumber and cilantro sprigs and yellow (turmeric) basmati rice.

Helen's Kitchari

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  • 1/3 cup moong dal

  • 1 heaping cup white basmati rice

  • 1 Tbs ghee

  • 2 Tbs canola oil

  • 2 tsp whole cumin

  • 1 stick cinnamon

  • 10 whole cardamom pods smashed

  • Dash of turmeric

  • 1/2 medium onion, chopped

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Soak the moong dal for 30 minutes. Add rice and soak for 10 minutes. Stir and rinse. Heat ghee and oil til hot, throw in cumin, cinnamon, cardamom, turmeric and stir. Add onions and cook till browned. Bring 4 cups water to boil. Add rice and moong dal and stir for a few minutes. Then add boiling water, lower heat, put lid on pot and let cook til done (20 minutes or so).

Bengali Veggies

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  • 1 Tbs ghee

  • 2 tbs coconut oil

  • 2 tsp whole cumin

  • 1/2 yellow onion sliced

  • 4 cloves garlic chopped

  • 1 tsp ginger paste

  • 1 tsp turmeric

  • 1 tsp ground cumin

  • 1/2 teaspoon garam masala

  • 1 tsp salt

  • 1 cup kabocha squash

  • 1 cup green beans

  • 1/2 cup sliced carrots

  • 1 handful spinach

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Heat the ghee and oil over medium heat. When hot add the cumin seeds util they sizzle (a minute). Add onions and garlic and cook over medium heat until they start to brown. Add the ginger paste and stir to incorporate. Add spices and heat through. Add a dash of water and the veggies, lower heat and cover with a lid until veggies are soft, about 10 minutes. Serve with kitchuri and dal.

Bombay Potato Curry

 

Vegan Richa

  • 2 tsp oil

  • ½ tsp cumin seeds

  • 1 tsp mustard seeds

  • 1 small red onion chopped

  • 1 large tomato

  • 7 cloves of garlic

  • 1 inch ginger chopped

  • ½ tsp turmeric

  • ½ tsp cayenne/ red chili powder or to taste

  • 1 tsp ground coriander

  • ½ tsp ground cumin

  • ½ tsp or more garam masala

  • 3 medium potatoes, chopped small (1/2 inch)

  • ¾ tsp or more salt

  • 1+ cups water

  • 1 cup peas, fresh or thawed if frozen

  • ¼ cup chopped cilantro

 

Heat oil medium heat, add cumin and mustard seeds. Cook until the cumin seeds change color. Add onions, mix and cook until translucent. 5 to 6 minutes. Blend the tomato, garlic and ginger into a coarse puree. Add tomato puree and spices to the pan. Cook until the puree thickens and garlic smells roasted. 5 to 6 minutes.

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Add potatoes, salt and water. Cover and cook for 10 to 11 minutes.

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Add peas, taste and adjust salt and spice. Reduce heat to medium-low. Simmer for another 10 to 12 minutes or until the potatoes are cooked to preference. Add water if the potatoes start to stick or if you prefer more curry.

Mix in the cilantro. Add some lemon juice if needed.

 

Serve with cilantro chutney on the side. 

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