Potatoes & Sun-Dried Lentil Fritters in Tomato based Gravy (Aloo Wadi ki Tariwali Sabzi) (Jain/No Onion Garlic)

North Indian Vegetarian Main Course Special

Jain/Uttar Pradesh Cuisine

Potatoes & Sun-Dried Lentil Fritters in Tomato based Gravy (Aloo Wadi ki Tariwali Sabzi)
(No Onion Garlic)

Serves 3-4

Ingredients:

Potatoes- 4 Medium, Peeled and Cut in Cubes

Wadi (Urad or Moong Dal ki Mangodi)- ½ Cup, Fried in Oil & Crushed

Tomato-2 Medium, Roughly Chopped

Green Chili- 1, Finely Chopped

Extra Light Olive Oil/Oil Pomace Oil- 1 Tsp.

Cumin Seeds- ½ Tsp.

Coriander Powder- 1- ½ Tsp.

Turmeric (Haldi)- ½ Tsp.

Dry Ginger Powder (Sonth)- a Pinch

Salt- To Taste

Garam Masala- ½ Tsp.
Fresh Coriander Leaves- ½ Cup, Finely Chopped

Method:

Make a fine Paste with Ginger-Green Chilies-Tomatoes & Keep Aside

In a Pressure Pan, Heat Oil, Add Cumin Seeds & let the Seeds Splutter

Add Ginger-Green Chilies-Tomatoes Paste & Sauté for about 2 Minutes or till Oil Surfaces (can sprinkle Water if needed)

Add all the Dry Masalas (Coriander Powder, Haldi, Ginger Powder) & Stir for about a Minute or so

Add the Potatoes in this Gravy & Combine Well

Add Water, Cover & Pressure Cook till Potatoes are done
Sprinkle Garam Masala when done

Garnish with Coriander Leaves & Serve Hot in a Thali with Phulka, Kaddu ki Sabzi & Boondi ka Raita!

Tips:

Again another addition from my Husband’s Hostel days & the UP connection we both share!

Something that can be made in a jiffy for Tiffin/Lunch Box without requiring a lot of vegetables

Can be served with Kachori, also can be made without the Wadi for Kachori

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Moroccan Vegetarian Tajine

International Vegetarian Main Course Special

Moroccan Cuisine

Vegetarian Tajine

Serves 2

Ingredients:

CousCous- 3 to 4 Tbsp.

Cinnamon- 2 Sticks

Onions- 2

Carrots- 2

Sweet Potatoes- 2

Fresh Coriander Leaves-

Paprika- 1 Tsp.

Cooked Chick Peas- 1 Cup

Tomatoes- 2, Finely Sliced

Fennel Bulb- 1

Parsnips- 2

Coriander Seeds- 2 Tbsp.

Cumin Seeds- 1 Tsp.

Ginger Powder- 1 Tsp.

Saffron- 3 Strings

Dried Apricots- 3

Red Chilli Powder- ½ Tsp.

Turmeric Powder- ½ Tsp.

New Potatoes- 6 to 7

Parsley- few Leaves

Mint Leaves- 3 to 4

Vegetable Stock- Few Tbsp.

Pickled Lemon- ½

Olive Oil- 2 to 3 Tbsp.

Method:

Cut all Vegetables into Round Circles

Dry roast some Cinnamon, Cumin & Coriander Seeds

Slice some Parsnips & Carrots into Circles

For Tagine Spice Mix:

Mix Ginger Powder, Red Chilli Powder, Turmeric Powder, Roasted Cinnamon-Cumin-Coriander Seeds into a Fine Powder

In a Tagine Pot, Heat Olive Oil, Add Onions & Sauté

Add all the Cut Vegetables in the Pot till Cooked

Add Salt & the Dry Spice Mix

Add Stock & let it Simmer

Add Tomatoes, Pickled Lemons, Chick Peas, Coriander Leaves, Parsley & Mix Well

Add Saffron on top of the Layer

For Couscous:

In a Bowl, Add Couscous, Stock, Salt, EVOO & Keep Aside for about 10 minutes

Once Soft & Fluffy, Add Freshly Squeezed Lemon Juice, Mint Leaves, Coriander Leaves & mix using a Fork

Serve Hot with Tagine!

Tips:

Preparing a new Tajine Pot:

To prepare a new Tajine before cooking; soak both the Pot & the Lid overnight in water (so that they are completely immersed in water)

Then fill the Pot with water, add same salt and a few Bay leaves and a few Cardamom pods

Heat over a Low gas Flame, until boiling to infuse the herbs into the porous terracotta

(If the Tajine is used regularly this won't need to be redone

Tajines can be used on the Barbecue, Charcoal or Low gas Flame but are not recommended for electric cook tops or in the oven)

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Stir Fried Green Beans with Fresh Coconut & Simple Spices (Khatta Meetha Phali)

Indian Vegetarian Main Course Special

Gujarati Cuisine

Stir Fried Green Beans with Fresh Coconut & Simple Spices (Khatta Meetha Phali)

Serves 2

Ingredients:

For Spice Paste:

Medium Dried Red Chillies- 4 No’s

Cumin Seeds-

Coriander Seeds-

Grated Fresh Coconut-

Rock Salt-

Green Beans- Blanched & Sliced

Oil-

Rai-

White Sesame (Til)-

Haldi-

Hing-

Coriander Powder-

Curry Leaves-

Tamarind Pulp-

Jaggery-

Method:

For Spice Paste:

In a Pan, Dry Roast the Red Chillies, Cumin Seeds, Coriander Seeds, Grated Fresh Coconut till Coconut is Golden Brown  

Add this Roasted Spice mixture & Rock Salt in a Mortar Pestle

Add Water; Make a Fine Paste & Keep Aside

Blanch the Green Beans, Cut in Even Slices & Keep Aside

In a Pan, Heat Oil on High Flame for Stir Frying, Add the Blanched Green Beans, Rock Salt, Stir Fry till Crispy & Keep Aside

Heat Oil in a Pan, Add Rai, Til, Ground Masala, Dry Masalas (Haldi, Hing, Coriander Powder) & Sauté

Add Curry Leaves & Sauté till Crisp

Sprinkle Water & use the Bhunna Technique to Fry the Masalas

As Oil starts to Rise on top, Add the Tamarind Pulp for Sourness & Jaggery for Sweetness

Check to see if the Spices are cooked, Add Beans

Toss all together & Sprinkle some Water if needed

Cover & let the Beans steam in the Residual Gravy

Serve Hot with Phulka/ Rice, Gujarati Daal & Curd for a complete Gujarati Daal!

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Gujarati Daal

Indian Vegetarian Main Course Special

Gujarati Cuisine

Gujarati Daal

Serves 2

Ingredients:

Toor Dal- 1 Cup Soaked & Boiled with Salt

Ginger- Crushed/Chopped

Green Chillies- Slit

Jaggery-

Kokum-

Fresh Coriander Leaves-

Potato- Boiled & Chopped

Peanut-

Salt-

For Tempering:

Ghee-

Bay leaf-

Cumin Seeds-

Rai-

Cassia-

Cloves-

Fenugreek Seeds-

Mini Dried Red Chillies-

Kasuri Methi-

Curry Leaves-

Ripe Tomato- 1, Finely Chopped

Sugar-

Salt-

Turmeric Powder (Haldi)-

Coriander Powder-

Lime Juice-

Fresh Coriander Leaves- Finely Chopped

Method:

Add Dal in a Pan (Kadhai), Add Water

Add Ginger, Green Chillies, Jaggery, Kokum, Fresh Coriander Leaves, Peanuts, Potatoes, Salt, Stir, cover & let it Simmer

For Tempering:

Add Ghee, Bay leaf, Cumin Seeds, Rai, Cassia, Cloves, Fenugreek Seeds, Mini Dried Red Chillies, Kasuri Methi, Curry Leaves, Stir Gently

Add Ripe Tomato, Add Sugar to Caramelize & Balance Flavour, Salt, Haldi, Coriander Powder

Cover & Cook till Tomatoes are done

Deglaze the Tadka Pan with the Dal Mixture & Add it back to the Dal

Add Lime Juice, Coriander Leaves & Serve Hot with Phulka, Rice & any Gujarati Dry Vegetable Preparation!

Tips:

The Technique of keeping the Greens Crisp, Cooking Pulses, Stir Frying, Tempering & Amalgamation of Flavours

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Mixed Mango Puree & Buttermilk Preparation (Aamras ki Kadhi)

Indian Vegetarian Main Course Special

Gujarati Cuisine

Mixed Mango Puree & Buttermilk Preparation (Aamras ki Kadhi)

Serves 2

Ingredients:

Ripe Mango (Aamras) Puree- 1 Cup

Raw Mango (Keri) Puree- 1 Cup

Thin Buttermilk (Chaas)- 1 Cup

Bengal Gram/Chickpea Flour (Besan)- 2 Tbsp.

Haldi-

Salt- To Taste

Asafoetida (Hing)- a Pinch

For Tempering:

Extra Light Olive Oil/Olive Pomace Oil- 1- ½ Tsp.

Fenugreek Seeds (Methi)- ¼ Tsp.

Mustard Seeds (Rai/Sarson)- ½ Tsp.

Curry Leaves (Kadi Patta)- 5-6 No’s

Green Chillies- 2, Slit

Deep Fried Gram Flour Pearls (Boondi)- 2 to 3 Tbsp.

Ginger- Juliennes

Kashmiri Red Chilli Powder-

Fresh Coriander Leaves- Finely Chopped

Sea Salt-

Method:

In a Bowl, Mix Aamras, Keri Puree, Chaas,

In another Bowl, Add Besan & Buttermilk

Combine them well so they bind properly

Using a Sieve, add the Besan into Aamras to avoid Lumps

Add Haldi, Salt, Hing & Combine all

In a Non Stick Pan (Kadhai), Heat Oil

Add Methi, Rai, Curry Leaves & Sauté

Add Green Chillies & Sauté

Add the Aamras Mixture & Keep Stirring

If it thickens, Add Buttermilk to thin it down

Add Boondi & Keep Aside

For Tempering:

Heat Oil, Add Ginger, Kashmiri Chilli, Coriander Leaves, Curry Leaves, Boondi & Sea Salt

Add on top of the Prepared Aamras

Serve Hot with Steamed/Jeera Rice!

Tips:

Using the Techniques of Boiling-Deep Frying, Spices & Aromatics & Basics of Indian Vegetarian Cooking & Vegetables

This Kadhi is Sweet & Sour recipe best enjoyed with Boiled Rice

Ruu- Bind the Starch with liquid

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