Vegetarian Dishes
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Vegetarian Dishes

 

Butterbeans (White butterbeans in a thick tomato curry) 

 

Pav Bhaji (Mixed vegetables, seasoned and served over warm buttered bread)

 

Peas Malai (Green peas in a spiced cream curry)

 

Peas and Potatoes (Peas, potatoes and tomatoes cooked in light tomato curry) 

 

Spinach (Spinach braised with onions and tomatoes) 


 

Butterbeans (White butterbeans in a thick tomato curry)

Ingredients - Recipe for 2-3 people

1/4 tsp mustard seeds (rye)
1/4 tsp ajmo
1/4 tsp jiru
1/4 coriander and cumin seed powder (dhana-jiru)
1/8 tsp tumeric (ahred)
8 - 10 oz can of butterbeans (drained)
6 oz crushed tomatoes
4 - 6 oz water
1/2 tsp chopped garlic
1/4 tsp minced ginger
1/4 tsp green chili
1/4 tsp red chili powder
1/4 -1/2 tsp salt
1 tsp sugar
2 tbsp chopped fresh cilantro
2 tbsp oil

Cooking Instructions

  1. In a pot, warm oil and add rye, ajmo, jiru.  Heat these ingredients until the rye starts to pop
  2. Add the crushed tomatoes, tumeric, dhana-jiru, garlic, ginger, salt, sugar, green and red chili
  3. Mix all the spices and sizzle for a couple of minutes, then add water
  4. Using a hand/electric mixer, mix all the ingredients for 10 - 15 minutes (this will also help crush the tomatoes further)
  5. Add the butterbeans and using the mixture mix all the ingredients for a couple of minutes (this will help break a few of the butterbeans to give you a thicker curry)
  6. Let cook for 15 minutes on medium/low heat and you're done!

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Pav Bhaji (Mixed vegetables, seasoned and served over warm buttered bread)

Ingredients - Recipe for 4 people

2 small potatoes boiled, peeled and chopped in med cubed pieces
10 oz of frozen mixed vegetables (boil and set aside)
2 sticks of cinnamon
6 oz of canned cut tomatoes in juice
3 - 4 tsp of pav bhaji masala
1/2 freshly squeezed lemon
1 large chopped onion
1/2 tsp salt (add to taste)
1/2 tsp red chili (add only if you want it more spicy)
Keep separate, 1/2 large onion chopped
Keep separate, 3 tbsp freshly chopped cilantro
Keep separate, 8 - 12 dinner rolls or hamburger buns (depending on how hungry you are)
Keep separate, 5 green chilies finely chopped
1/2 tsp garlic
1/2 tsp ginger
1 oz water (or as necessary)
2 tbsp oil

Cooking Instructions

  1. In a pot, warm oil, add the cinnamon sticks and braise the 1 large chopped onion until they are translucent.  Then remove the cinnamon sticks
  2. Add the canned chopped tomatoes, garlic, ginger, salt, and red chili
  3. Mix all the spices and sizzle for about 5 minutes
  4. Add the potatoes and mixed vegetables (add the water as necessary to keep the ingredients from sticking to the pot)
  5. Using a tenderizer/crusher, smash the potatoes and mixed vegetables (until it is moist like mashed potatoes)
  6. Add the pav bhaji masala and the lemon juice
  7. Mix well and cook for about 10 - 15 minutes or until the spice flavors set in
  8. In a non-stick pan, butter and heat up dinner rolls or hamburger buns
  9. Serve the the rolls hot with the pav bhaji.  Add the onions, cilantro and chopped green chili on top on the pov bhaji and bun.

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Peas Malai (Green peas in a spiced cream curry)

Ingredients - Recipe for 4 people

2 medium onions finely chopped
8 oz crushed tomatoes (available canned)
6 oz of frozen peas
1 small bell pepper (optional)
2 - 3 oz heavy whipping cream
8 oz water
1 tsp chopped garlic (lasen)
1/2 tsp minced ginger (adhu)
1/4 -1/2 tsp salt (add to taste)
1 tsp sugar
4 cinnamon sticks
1/4 tsp coriander and cumin seed powder (dhana-jiru)
1/8 tsp tumeric (ahred)
1/2 tsp green chili
1/2 tsp red chili powder (add more/less based on preference)
1/4 tsp garam masala
2 tbsp oil
2 tbsp butter
3 tbsp fresh cut cilantro

Cooking Instructions

  1. Preferably in a non-stick pot, melt butter and warm oil
  2. When oil is slightly warm, add the cinnamon sticks & let them sizzle for flavor
  3. Add chopped onions and bell peppers (optional).  Let them cook over medium heat until light brown or translucent
  4. When onions and bell peppers are done, add garlic, ginger, green and red chilis, garam masala,  tumeric (ahred) and dhana-giru
  5. Let all the spices sizzle and mix in with the onions and bell peppers
  6. Add crushed tomatoes and mix all of the ingredients
  7. Add the water and let all the ingredients cook for 5 - 10 minutes
  8. Add the frozen peas (you may need to add more water, taste the sauce and add accordingly)
  9. Cook for 20 minutes or until peas are cooked and the sauce has come to a boil
  10. Reduce heat to low and add the whipping cream and fresh cilantro
  11. Simmer for 10 minutes and you're done!

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Peas and Potatoes (Peas, potatoes and tomatoes cooked in light tomatoes curry)

Ingredients - Recipe for 4 people

1/2
1
1 potato chopped in med size pieces
8
4 - 6
1/3 tsp mustard seeds
1/3 tsp ajmo
1 tsp chopped garlic (lasen)
1/2 tsp minced ginger (adhu)
1/4 -1/2 tsp salt (add to taste)
1/2 tsp sugar
1/2 tsp coriander and cumin seed powder (dhana-jiru)
1/8 tsp tumeric (ahred)
1/2 - 1 tsp red chili powder (add more/less based on preference)
2 tbsp oil
2

Cooking Instructions

  1. Preferably in a non-stick pot, warm oil
  2. When oil is slightly warm, add the mustard seeds and ajmo (let simmer until mustard seeds pop)
  3. Add chopped onions and let them cook over medium heat until light brown or translucent
  4. When onions are done, add garlic, ginger, red chilis, sugar, salt, tumeric (ahred), dhana-giru and chopped tomatoes
  5. Let all the spices sizzle and mix in with the onions
  6. Add the water and let all the ingredients cook for
  7. Add the chopped potatoes and let them cook for about 5 minutes
  8. When the potatoes look slightly cooked, a
  9. Cook for 20 minutes or until peas and potatoes are cooked
  10. Reduce heat to low and add the fresh cilantro.  Simmer for 5 minutes and you're done!

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Spinach (Spinach braised with onions and tomatoes)

Ingredients - Recipe for 2-3 people

1 bunch of fresh spinach (thoroughly washed and cut into shredded pieces)
1 large onion chopped
2 tbsp oil
1/4 tsp mehti (for best results, pre soak for 15 minutes, then drain water before cooking)
1/8 tsp tumeric (ahred)
1/2 tsp chopped garlic
1/4 tsp minced ginger
1/2 tsp green chili (add to taste)
1/4 tsp salt (add to taste)
1/2 tsp sugar

Cooking Instructions

  1. Warm oil in a frying pan add the mehti (let simmer until the seed are light brown)
  2. Add chopped onions and braise until light brown or translucent
  3. Add the spinach and mix until the spinach starts to cook
  4. Add tumeric, garlic, ginger, green chili, salt and sugar
  5. Continue mixing all the ingredients until spinach is fully cooked (approximately 15 minutes)  Do not add any water when cooking spinach because the spinach will releases its own juices

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