Eggplant Masala

Ingredientskhattebaingan
10-12 baby eggplants
Ghee or oil of choice
Pinch of asafoetida
4 cloves
1.5” cinnamon stick
4 green cardamom
2 onions
3 medium tomatoes
1 tbsp coriander powder
1 tsp chili powder
1 tsp turmeric powder
1 tsp dried ginger powder
1 tsp fennel powder
1 tsp tamarind paste or 1 tsp dry mango powder
1 cup water
Salt to taste
1 tbsp chopped coriander and thin strips of fresh ginger for garnish
Directions
1. Fry chopped onions in oil of choice until light brown. Blend onions in a food processor to make a thick paste, adding a little water, if needed.
2. Slit eggplants lengthwise, without removing the stem, and fry them in a pan for 3-4 minutes. Keep aside.
3. Heat oil in a pan, add asafoetida, cloves, cinnamon, and cardamom. Add tomatoes and fry on medium heat till soft.
4. Add the onion paste and fry for 2-3 minutes. Add coriander, chili, turmeric, fennel, and ginger powders and fry for 2-3 minutes, stirring constantly.
5. Add water, bring to a boil and add the tamarind paste or dry mango powder.
6. Simmer on low heat for 4-5 minutes.
7. Add eggplants and continue to simmer with the lid on for 10 minutes.
8. Garnish with fresh chopped cilantro and ginger and serve hot with rice or roti.

Turmeric Rice Bowl with Masala Chickpeas & Peppers

Ingredients
Turmeric Rice
1 cup basmati rice
2 cups water
½ tsp turmeric powder
½ tsp salt
1 tsp olive oil
Masala Chickpeas & Peppers
1 can (540ml or 19 oz or 2 cups) chickpeas, rinsed and drained
2 cups chopped bell peppers (variety of colours)
1 cup frozen green chickpeas or peas
½ medium onion, chopped
¾ cloves garlic, minced
2 tbsp grapeseed or olive oil
1 tsp cumin seed
¾ tsp salt
½ tsp garam masala
½ tsp paprika
½ cup coconut milk
Handful roasted cashews
Fresh chopped cilantro

Preparation
Turmeric Rice
1. Rinse well and soak rice for about 15 minutes. Drain.
2. Put drained rice, water, salt, turmeric and oil into a medium pot with lid. Bring to a boil, then reduce heat to simmer. Set timer for 17 minutes, allowing rice to cook undisturbed. Remove lid and fluff rice with a fork.

Masala Chickpeas & Peppers
1. Heat oil in large saucepan on medium high. Add cumin. Roast the cumin for about 1 minute until it becomes a bit toasted and releases its fragrance.
2. Add chopped onion and garlic. Cook for 3-4 minutes before adding the chickpeas, peppers, spices, and coconut milk. Cook for about 6-8 minutes, depending on how you like your peppers.
3. Throw in cashews and a handful of chopped cilantro. Turn off heat.
4. Serve by arranging the turmeric rice, masala veggies, plain yogurt and shredded radish into a bowl, with a wedge of fresh lemon or lime.

 

credits: globalvegetarian.ca

Mixed Millet Pilaf

milletpulaoIngredients
1 tbsp Oil or Ghee
1 Bay Leaf
2-3 Cloves
1/2 tsp Cumin Seeds
1/2 tsp red chilli powder
1 Cup Mixed Millets
1 Onion chopped
1 Carrot diced
1/4 cup Peas
1 tbsp – Ginger-Garlic Paste
Salt to taste
2 Cups Water
Chopped Coriander Leaves for garnishing

Directions

1. Wash and soak millets for 20 mins. Drain, keep aside.
2. Heat oil or ghee in a medium sized pan or pressure cooker. Add cumin seeds, allow to splutter.
3. Add onion, ginger garlic paste and saute until golden brown.
4. Add carrot, peas and any other vegetables you would like, fry for 2 minutes.
5. Add millet, fry for 2-3 minutes.
6. Add water, red chilli powder, salt, and either simmer on medium heat or pressure cook for 1 whistle.
7. Garnish with chopped coriander leaves.
8. Serve with pickle or yogurt.

Coconut Curry

coconutcurryIngredients
1 Tbsp coconut oil
1 small onion, diced
4 cloves garlic, minced
1 Tbsp grated ginger
1/2 green bell pepper
1 carrot
1 small tomato
1 Tbsp curry powder
2 cans coconut milk
1 cup water
Salt and pepper to taste

Directions

1. Heat 1 Tbsp coconut oil in a pan.
2. Add bell pepper, onion, garlic, ginger, carrot. Add salt and pepper to taste. Cook till soft.
3. Add curry powder, water, coconut milk and adjust salt and pepper.
4. Cook for 10-15 minutes.
5. Add tomatoes.
6. Cook for 2-3 more minutes and serve hot with Rice or Roti.

Barley Pilaf

BarleySaladIngredients
1 sweet potato/yam
1 small apple
1 tbsp olive oil
1 onion
1 garlic clove, crushed
100 gm pearl barley
Mixed Greens (optional)
1 tbsp lemon juice
2 tsp honey
1 tbsp balsamic vinaigrette

Directions
1. Bake the sweet potatoes in an oven on 350 F for 25 minutes.
2. Heat the oil in a pan and fry onion and garlic until light brown.
3. Add the barley and 325 ml boiling water. Simmer uncovered for till barley absorbs the water. Keep it aside to cool.
4. Cut sweet potato and apple into small pieces and add to the cooled barley.
5. Mix lemon juice, honey, and balsamic vinaigrette and pour over barley.
6. Top with mixed greens.
7. Serve chilled.