Betty Crocker Pancakes with Maple Syrup

International Vegetarian Breakfast Special
American/Canadian Cuisine

Betty Crocker Pancakes with Maple Syrup
Serves 2

Feel free to share your views & do let us know how this one turned out :)

East Indian Style Potatoes & French Beans (Aloo Beans Tarkari)

Indian Vegetarian Main Course Special

Bengali Cuisine

East Indian Style Potatoes & French Beans (Aloo Beans Tarkari)

Serves 2

Ingredients:

Fresh Green Beans- ½ Cup, Finely Chopped

Potatoes- 2 Medium, Chopped

Green Chillies- 2, Finely Chopped

For Tempering (Tadka):

Mustard Oil (Kacchi Ghani Sarson Tel)- 3 Tsp.

Panch Phoron- 1 Tsp., Equal Quantities of Cumin Seeds (Jeera), Fennel Seeds (Saunf), Fenugreek Seeds (Methi),  Mustard Seeds (Rai) & Nigella Seeds (Kalonji)

Turmeric Powder- ¼ Tsp.

Red Chilli Powder- ½ Tsp.

Salt- To Taste

Method:

In a Wide Non Stick Skillet (Kadhai), Heat Mustard Oil till Smoking Point

Add Panch Phoron & Sauté till the Seeds Splutter

Add Potatoes, Green Chillies and Sauté

Add Green Beans, Red Chilli Powder, Salt, Turmeric Powder and Sauté

Sprinkle some Water, Cover & Cook till the Vegetables are done

Keep Checking & Stirring in between so that the Vegetables don’t stick to the bottom of the Skillet

Serve Hot with Steamed Rice/Khichuri or Phulka/Roti/Parantha

Feel free to share your views & do let us know how this one turned out :)

Split Green Gram & Rice Porridge (Dala Khechedi) (Moong Dal Khichdi)

Indian Vegetarian Main Course Special

Odiya Cuisine

Split Green Gram & Rice Porridge (Dala Khechedi) (Moong Dal Khichdi)

Serves 2

Ingredients:

Medium Grain Raw Rice- ½ Cup

Split Green Moong Dal (Muga Dali)- ½ Cup

Mustard Oil (Kacchi Ghani Sarson Tel) & Ghee- 2 Tbsp.

Bay leaf (Teja Patra)- 2

Cinnamon (Dalchini)- 1 Inch Stick

Cumin Seeds (Jeera)-

Star Anise- 2

Sunflower Seeds-

Melon Seeds-

Raisins (Kismis)-

Onions- 1 No., Finely Chopped

Ginger (Ada)- 1 Inch, Crushed & Finely Chopped

Green Chillies (Lanka)- 2, Finely Chopped

Turmeric Powder (Haladi)- 1 Tsp.

Salt (Luna)- To Taste

Water- about 2- ½ to 3 Cups

Method:

Wash & Soak Rice- Dal together for at least 30-45 Minutes Keep Aside 

In a Pressure Pan, Heat Mustard Oil & Ghee till Smoking Point

Add Bay leaf, Cinnamon Stick, Cumin Seeds, Star Anise & Sauté till Fragrant

Add Onions, Ginger & Sauté

Add Sunflower Seeds, Melon Seeds, Raisins

Sauté till Seeds change Color to light Golden & the Raisins Fluff

Add Rice, Dal and Mix on Low Flame for about 1 Minute

Add Water, Salt, Turmeric Powder & Pressure Cook till the Rice-Dal are done

Just before Serving add a dash of Ghee!  

Serve Hot with any Simple Aloo Preparation or Aloo Beans Tarkari, Papad, Curd!

Tips:

Most Indians I know have expressed the same opinion as us- Khichdi is the Ultimate Soul Food!

I have added Melon & Sunflower Seeds here which are optional & can stick to the Original Cashewnuts & Raisins Combo instead

Can add Fried Coconut Slices

Feel free to share your views & do let us know how this one turned out :)

Vegetarian Rogan Josh

Vegetarian Rogan Josh

Assorted Vegetables & Caramelized Onions Slow Cooked in Kashmiri Spices 

Feel free to share your views & do let us know how this one turned out :)

Cauliflower & Potatoes Stir fried in simple Spices (Langarwale Aloo Gobi ki Sabzi)

Indian Vegetarian Main Course Special

Punjabi Cuisine

Cauliflower & Potatoes Stir fried in simple Spices (Langarwale Aloo Gobi ki Sabzi)

Serves 2

Aloo Gobi is served in the Gurdwara as part of the Communal Food (Langar/Prasad) as part of the Thali that usually has Tandoori Roti, Langar Wali Dal, Sweet Dish mostly Chawal ki Kheer

Ingredients:

Cauliflower- 500 Grams, Cut in Big Florets

Potatoes- 6 Medium, Peeled & Cut into Quarters

Mustard Oil- 2 Tbsp.

Cumin Seeds (Jeera)- ½ Tsp.

Onions- 3, Finely Chopped

Green Chillies- 2, Finely Chopped

Ginger- 1 Tbsp., Freshly Crushed

Garlic- 1 Tbsp., Freshly Minced

Tomatoes- 2 Medium, Cut in Chunks

Turmeric Powder- 1 Tsp.

Red Chilli Powder- 1 Tsp.

Salt- To Taste

Fresh Coriander Leaves- 2 Tbsp., Finely Chopped

Garam Masala Powder- ½ Tsp.

Method:

In a Deep Bottom Pot, Add the Cauliflower Florets in Hot Boiling Water Infused with Haldi & Salt (to kill any hidden worms)

In a Non-Stick Wide Skillet, Heat Mustard Oil till it starts to Smoke  Add Cumin Seeds

As Cumin start to Crackle, Add Ginger- Garlic, Onions, Cook till they become soft

Tips:

Avoid ready made store bought Ginger-Garlic Paste & use only Freshly Crushed Ginger & Garlic

Keep the Vegetables Covered & Cook on a Low Flame

The Trick is to Cook the Gobi Florets in such a way that they shouldn’t Break

Feel free to share your views & do let us know how this one turned out :)

Spicy Stuffed Brinjals simmered in a Rich Gravy (Gutti Vankaya) (Baghara Baingan) (Bharli Vangi)

Indian Vegetarian Main Course Special

Andhra/Hyderabadi/Maharashtrian Cuisine

Spicy Stuffed Brinjals simmered in a Rich Gravy (Gutti Vankaya) (Baghara Baingan) (Bharli Vangi)

Serves 2

Ingredients:

Aubergine/Brinjal/Eggplant- 250 Grams, Small 

Extra Light Olive Oil/Olive Pomace Oil & Ghee- 1 Tbsp.

Curry Leaves- 7 to 8 No’s

For Spice Paste:

Coriander Seeds- 1- ½ Tsp.

Cumin Seeds- ½ Tsp.

Fenugreek Seeds (Methi Dana)- a Pinch

Groundnuts/Peanuts- 2 Tbsp.

Poppy Seeds (Khus Khus/Posto)- ¾ Tsp.

Sesame Seeds (Til)- 1- ½ Tbsp.

Fresh Coconut- 1 Tbsp., Slices

Garlic- 4-5 Cloves, Chopped

Ginger- 1 Inch Piece, Chopped

Jaggery (Gur)- ½ Tsp., Powdered

Onions- 2 Medium, Quartered

Red Chilli Powder- ½ Tsp.

Salt- To Taste

Turmeric Powder- a Pinch

Method:

Wash Brinjals, make Slits lengthwise so that the Brinjal & Stem stay intact

Dry Roast Onions on a Griddle till they are soft & lightly brown

Dry Roast the Coriander Seeds, Sesame Seeds, Peanuts, Cumin Seeds, Poppy Seeds, Dry Coconut & Fenugreek Seeds till they begin to change colour and give out a nice aroma

Grind together Roasted Onions- Roasted Spices, Ginger, Garlic, Salt, Turmeric Powder, Red Chilli Powder & Jaggery/Sugar to a very Fine Paste

Add Tamarind Pulp & Mix well Stuff this Masala into the Brinjals & Keep the remaining for the Gravy

In a Kadhai, Heat Oil & Ghee

Add Curry Leaves & Sauté for about a Minute

Add the Stuffed Brinjals along with the Reserved Masala

Cover and cook for about 10 Minutes

Add about 3 to 4 Tbsp. of Water accordingly, Cover & Cook on Low Flame till the Brinjals are cooked

Another Check to see if the Brinjals are done is to see if the Oil starts to come to the Surface as well
Serve Hot with Steamed Plain/Basmati Rice, Phulka, Dal Fry, Curd!

Tips:

Can use Dry Coconut (Khopra) as well if Fresh Coconut is not available

Feel free to share your views & do let us know how this one turned out :) 

Bottle Gourd with Split Bengal Gram (Lauki Chana Dal)

Indian Vegetarian Main Course Special

Bottle Gourd with Split Bengal Gram (Lauki Chana Dal)

(Sorakaaya Senagapappu) (Doodhi Chana nu Shaak)

Serves 2

Ingredients: 

Bottle Gourd (Lauki)- ½ Cup

Split Bengal Gram (Chana Dal)- ½ Cup

 

Mix of Olive Pomace Oil & Ghee- 2 Tsp.

Cumin Seeds (Jeera)- ½ Tsp.

Hing- a Pinch

Onion- 1 Medium, Finely Chopped

Ginger-Garlic Paste- 1- ½ Tsp.

Tomato- 1 Medium, Finely Chopped 

Green Chillies- 2, Finely Chopped

Kashmiri Red Chilli Powder (Kuti hui Lal Mirch)- 1 Tsp.

Turmeric Powder (Haldi)- ½ Tsp.

Coriander Powder- 2 Tsp.

Cumin Powder- 1 Tsp.

Salt- To Taste

Fresh Coriander Leaves- 2 Tbsp., Finely Chopped

Method: 

Heat Oil in a Pressure Pan
Add Jeera, Hing & Sauté on Low Flame
Add Onion, Ginger Garlic Paste & Sauté till they turn Golden
Add Tomatoes & Sauté till they turn Tender
Add Tomato Puree & Mix Well

Add the Dry Masalas (Turmeric Powder, Red Chilli Powder, Coriander Powder, Cumin Powder & Salt) along with little water
Use the Bhunno Technique to fry the Masalas
Add Lauki, Chana Dal & Mix Well with the Masalas
Add Water, Cover & Pressure Cook for about 2 Whistles

Garnish with Chopped Coriander Leaves

Serve Hot with Phulka, Set Curd & Roasted Papad!

Tips:

Can Add Garam Masala Powder after the Lauki & Chana Dal are both Pressure Cooked for some strong flavors

Feel free to share your views & do let us know how this one turned out :)