by Raghavan Iyer. Inspired Indian cooks will not want to be without this extensive collection of recipes for legumes, grains, spice blends, appetizers and vegetables. Informative, charming and entertaining, you won't be lacking for ideas if you consult Mr. Iyer's cookbook.
GuacamoleMore dips from Lisa's Vegetarian Kitchen you are sure to enjoy:
2 - 3 Mexican avocados
2 tomatoes, seeded and finely chopped
2 shallots, finely chopped
1 small onion, finely chopped
2 scallions, finely chopped
1 clove of garlic, finely chopped or crushed
juice from 1 lime
3 jalapenos, seeded and finely chopped
dash of cayenne
1/4 teaspoon of cumin powder
1/2 teaspoon of chili powder
1 tablespoon of fresh cilantro
sea salt and freshly cracked black pepper to taste
Peel and remove the pits from the avocados. Transfer to a medium large bowl and mash. Add the remaining ingredients and mix well. Season with salt and black pepper. Serve cold or at room temperature.
Mughal Mushroom CurryMore mushroom dishes from Lisa's Kitchen you are sure to enjoy:
Adapted from Silk Road Cooking by Najmieh Batmanglij
4 tablespoons of butter, ghee, or oil
1/2 cup of raw, unsalted cashews, broken into bits
1/4 cup of raisins
1 green apple, peeled and sliced
1 medium onion, thinly sliced
1 clove of garlic, minced or crushed
1 teaspoon of coriander seeds
1 inch piece of ginger, peeled and finely chopped or grated
small handful of dried curry leaves
2 - 3 fresh green chilies, seeded and finely chopped
4 - 6 sun-dried tomatoes, soaked in hot water for 20 minutes and drained
1/4 cup of dried mushrooms, soaked in hot water for 20 minutes and drained (I used the organic mushroom medley)
1 - 2 teaspoons of Pacific blend seasoning
1 pound of fresh mushrooms (I used portobellos)
2 stalks of celery, chopped
2 teaspoons of sea salt
freshly cracked black pepper to taste
2 teaspoons of curry powder (or a dash of asafetida, 1/2 teaspoon of ground mustard powder, 1/2 teaspoon of fennel seeds, 1 - 2 green chilies, seeded and finely chopped, 1/4 teaspoon of ground cloves, 1/4 teaspoon of ground cardamom, a pinch of saffron, freshly cracked black pepper and 3 tablespoons of dried fenugreek leaves)
2 teaspoons of garam masala
1 large tomato, finely chopped
1 1/2 cups of yogurt
2 teaspoons of cornstarch, dissolved in 2 tablespoon of water
fresh parsley or cilantro, chopped, for garnishing
In a wok, heat 2 tablespoons of the oil over medium heat. When hot, add the cashews and stir and fry until browned. Now add the apples and raisins and stir and fry for a minute or two. Remove with a slotted spoon and set aside.
In the same pan, heat another 2 tablespoons of oil over medium heat. Toss in the onions and stir and fry until translucent. Now add the garlic, coriander, ginger, curry leaves and chilies. Stir and fry for another minute or so. Add the mushrooms and celery and cook over medium-high heat for 5 minutes. Toss in the salt, mushroom seasoning, black pepper, curry powder, garam masala and tomatoes. Reduce the heat to low and cover and simmer for 10 minutes.
Gradually add the yogurt and cornstarch mixture to the mushrooms, stirring constantly. Simmer over very low heat for another 5 minutes. Garnish with the apple mixture, parsley or cilantro and serve warm.
Yields 4 servings.
Apple TartMore delightful pies from Lisa's Vegetarian Kitchen:
1 cup of spelt flour or unbleached white flour
1 tablespoon of sugar
6 tablespoons of butter, cut into cubes
2 1/2 - 3 tablespoons of cold water
2 tablespoons of brown sugar
1/2 teaspoon of cinnamon
4 apples, cut into slices
1 tablespoon of honey
1 tablespoon of unsalted butter, cut into pieces
Line a baking sheet with parchment paper.
In a food processor, pulse together the flour, sugar and butter. Add the water a bit at a time and process until the dough comes together. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
Meanwhile, peel and slice the apples.
Combine the cinnamon and brown sugar in a small bowl.
Roll the dough out on a lightly floured surface. The round should be a 12 inch circle. Transfer to the prepared baking sheet, arrange the chopped apples, leaving an inch or so of the dough to gather up. Sprinkle with honey and the brown sugar and cinnamon mix. The butter pieces are next, and they are distributed over the apples. Fold up the edges of the dough to create a roughly 1 inch border. Bake in a preheated 400 degree oven until the pastry is nicely browned and the apples are tender and browned slightly on the edges.
Serves 6.
Chickpea Salad with Tamarind DressingOther salad ideas you may enjoy from Lisa's Vegetarian Kitchen:
Salad:
1/2 cup dried chickpeas
1/2 cup diced english cucumber
1 red, orange or yellow bell pepper, seeded and diced
1 celery stalk, diced
1 large tomato, chopped
1 avocado, peeled and chopped
2 jalapeños, seeded and minced
Garnish:
1 tablespoon dried unsweetened shredded coconut
1/2 cup raw cashews, halved
2 green onions, sliced
small handful fresh torn cilantro leaves
Dressing:
1 teaspoon tamari sauce
1/2 teaspoon toasted sesame oil
1/4 teaspoon tamarind paste
juice of 1 lime
1/2-inch piece ginger, minced
1/2 teaspoon sea salt
1/4 teaspoon ground cumin
pinch cayenne
Rinse the chickpeas under cold running water and soak overnight in a bowl covered in several inches of cold water with a little yogurt whey or lemon juice added.
Drain and rinse the soaked chickpeas and add to a medium saucepan. Cover with fresh cold water and bring to a boil. Turn the heat down to low, cover, and simmer for 1 to 1 1/2 hours or until the chickpeas are soft and buttery. Drain and set aside to cool.
Toast the coconut over medium-low heat in a dry pan, tossing frequently, until golden brown. Remove and set aside. Return the pan to the heat and toast the cashews until golden brown, and set aside.
Meanwhile, whisk together the dressing ingredients along with the white parts of the green onions, and let stand.
Combine the chickpeas and salad vegetables in a mixing bowl. Pour the dressing over the salad and toss gently.
Serve with generous scatterings of toasted coconut, toasted cashews, the green parts of the green onions, and cilantro leaves.
Hummus with Sun-dried Tomatoes, Goat Cheese and OlivesMore hummus recipes from Lisa's Vegetarian Kitchen:
1 cup of dried chickpeas
5 - 6 sun-dried tomatoes
1/2 cup of pitted black olives, chopped
a few generous scoops of goat cheese
2 cloves of garlic, peeled and finely chopped
1 1/2 teaspoons of sea salt
juice from 2 fresh limes
2 - 3 tablespoons of tahini
1 teaspoon of ground cumin
1/2 teaspoon of cayenne
1 teaspoon of sugar
1 tablespoon of olive oil
2 tablespoons of parsley or cilantro, chopped, for garnishing
Soak the chickpeas overnight in enough water to cover. Drain, transfer to a medium saucepan, cover with water, bring to a boil, reduce to a simmer and cover and cook until the beans are soft - roughly 1 hour. Drain and set aside.
Soak the sun-dried tomatoes in hot water for 20 minutes. Drain, reserving the soaking liquid.
In a food processor, combine the cooked chickpeas, sun-dried tomatoes, olives, garlic, salt, lime juice, tahini, goat cheese, cumin, cayenne, sugar, olive oil, 1/4 cup of the reserved liquid from the sun-dried tomatoes and a bit of parsley or cilantro. Puree until you have a thick paste.
Garnish with the remaining parsley or cilantro.
Serves 4-6.
Spicy Rice CroquettesMore Rice Recipes from Lisa's Vegetarian Kitchen:
1 cup of basmati rice
2 tablespoons of butter or oil
1 small onion, finely chopped
2 cups of vegetable broth or water
2 tablespoons of fresh parsley, chopped
1 egg, lightly beaten
1 teaspoon of dried basil
1/2 teaspoon of cayenne
1 teaspoon of paprika
dash of ground coriander
dash of ground cumin
3/4 cup of fresh Parmesan, grated
sea salt and freshly cracked black pepper to taste
1/2 cup of cornmeal or bread crumbs
oil for frying
Rinse the rice well in a strainer and soak with enough water to cover for at least 20 minutes. Drain and air dry for another 20 minutes.
In a large saucepan, heat the butter or oil over medium heat. When hot, add the onion and stir and fry for 10 minutes. Now add the rice and stir and fry for another few minutes. Stir in the broth or water, along with the parsley and bring to a boil. Reduce the heat to low, cover and cook until the water is absorbed - roughly 15 minutes. Cool for 30 minutes.
Stir in the beaten egg, basil, cayenne, paprika, coriander, cumin, Parmesan cheese, salt and pepper. Shape into 1/4 cup logs and roll in cornmeal or bread crumbs.
Heat 1/4 inch of oil in a wok or frying pan over medium heat. When hot, fry a few croquettes at a time for 5 - 6 minutes until golden brown, turning often. Drain on paper towels and keep warm in a 200 degree oven until ready to serve.
Serves 4 - 5.
Makki Di Roti (Griddle Cooked Corn Bread)More Indian flatbreads from Lisa's Vegetarian Kitchen:
2 cups of yellow corn flour
1 1/2 teaspoons of sea salt
2 inch piece of ginger, finely grated
8 green chilies, seeded and finely chopped
1/2 - 2/3 cup of warm water
a few tablespoons of ghee, melted butter, or oil
In a medium bowl, combine the corn flour and salt. Stir in the ginger and chilies. Gradually some of the warm water, stirring as you go. Add enough until the dough comes together. Knead the dough a few times on a floured board until you have a soft dough.
Divide the dough into 10 balls. Cover with plastic wrap to keep the dough moist.
To prepare for the cooking process, you will need a large sheet of aluminum foil folded in half. Also need is one large piece of waxed paper (roughly 12 inches wide) and another 11 sheets, roughly 8 inches wide.
Take a ball of the dough and transfer it to the large piece of waxed paper. Depending on how moist the dough is, you may wish to sprinkle a bit of flour on the sheet. Roll out with a lightly floured rolling pin or stretch the dough out with your hands until it is shaped into a 4 inch round. Gently peel the round off of the waxed paper and transfer to a small piece of waxed paper and cover it with a second sheet. You may want to use a flipper so as not to break up the round. Repeat this process with the rest of the dough.
Brush a small non-stick pan with some ghee, butter or oil and preheat over medium heat. When hot, transfer one of the rounds to the pan, Cook until lightly browned, (roughly 3 - 4 minutes), flip and cook the other side for a few minutes. Flip again, brush with a bit more butter, flip again and then transfer the cooked roti to the folded sheet of foil. Continue until all of the rotis are cooked, brushing the pan with more butter as necessary. Keep warm in a 150 degree oven if desired, though they will keep warm in the foil for a good while.
Yields 10 rotis
by Brian Eno
Creamy Potato and Green Bean SaladOther potato salads you may enjoy:
Salad:
2 lbs. new potatoes, scrubbed and chopped
1/2 lb. fresh green beans, trimmed and chopped
1 celery stalk, diced
1 large radish, diced
1 jalapeño pepper, seeded and minced
2 green onions, sliced
large handful fresh parsley, chopped
Dressing:
1/2 cup mayonnaise
1/3 cup whole milk
1 tablespoon Dijon mustard
1/2 teaspoon sea salt, or to taste
fresh ground black pepper
Garnish (optional):
1/2 cup kalamata olives, pitted and chopped
Using a steamer, steam the potatoes for 12 minutes or until just tender. Add the green beans and steam for 5 more minutes. Let cool for 10 minutes.
Place the potatoes and green beans in a large mixing bowl and add the celery, radish, jalapeño, green onion and parsley. Whisk together the dressing ingredients, pour over the salad, and gently toss to coat the vegetables. Cover and refrigerate for at least 2 hours before serving.
Serve cold, with olives scattered over if using.
Serves 6 to 8.
Poppy Seed MuffinsMore quick breads from Lisa's Vegetarian Kitchen:
1 cup of whole milk
1/2 cup of poppy seeds
1/4 cup of butter, softened
2 tablespoons of sugar
1 large egg
1 1/2 teaspoons of vanilla
2 cups of unbleached white flour
1 tablespoon of baking powder
1/2 teaspoon of sea salt
Grease 10 muffin cups.
In a small bowl, combine the milk and poppy seeds. Let sit for 10 - 15 minutes.
In a medium bowl, cream together the butter, sugar and egg. Stir in the vanilla and poppy seed / milk mixture.
In a large bowl, mix together the flour, baking powder and salt. Make a well in the center of the ingredients and pour in the wet ingredients. Stir with a spatula until just combined.
Divide the mixture evenly into the prepared muffin tins and bake in a preheated 400 degree oven for 15 - 20 minutes until nicely browned.
Makes 10 muffins
by Sinclair Ross
Mixed Lentil Indian DalMore Indian Lentil dishes from Lisa's Vegetarian Kitchen you are sure to enjoy:
1/2 cup of urad dal, without skins
1/4 cup of split mung dal
1/4 cup of green lentils
1/4 cup of chana dal or yellow split peas
1 1/2 teaspoons of sea salt
1/2 teaspoon of turmeric
4 green chilies, seeded and finely chopped
2 inch piece of ginger, peeled and finely chopped or grated
2 tablespoons of ghee, butter, or oil
2 teaspoons of cumin seeds
small handful of dried curry leaves or a 2 bay leaves
1/2 teaspoon of asafetida
1/2 teaspoon of cayenne pepper
2 tablespoons of chopped parsley or cilantro for garnishing
Rinse the dal in a strainer, making sure to remove any debris. Transfer to a medium-large saucepan, along with 3 cups of water, bring to a boil, add the salt, turmeric, chilies and ginger, reduce the heat to medium low and cover and simmer, stirring occasionally until the legumes are tender - roughly 30 minutes.
Puree a portion of the cooked dal in a blender or with an immersion blender. If using a blender, transfer the puree back to the pot.
In a small frying pan, heat the ghee, butter or oil over medium heat. When hot, add the cumin seeds and stir and fry for a minute. Add the asafetida, curry leaves (or bay leaves) and cayenne. Stir and remove from the heat. Transfer to the cooked dal, stir and let sit covered, for five minutes.
Garnish with fresh herbs and serve hot.
Yields 4 servings, along with rice.
Sweet Potato and Mushroom Quiche CupsMore sweet potato recipes from Lisa's Vegetarian Kitchen:
1 large sweet potato
1 1/4 cups of ricotta cheese
1/4 - 1/3 cup of Parmesan cheese, grated
1 teaspoon of sea salt
1 tablespoon of fresh basil
dash of nutmeg
6 large eggs, beaten
4 sun-dried tomatoes
1/4 cup of dried mushrooms
Grease 12 muffin tins.
Soak the sun-dried tomatoes and mushrooms in a small bowl in hot water for 20 minutes. Drain, finely chop and set aside.
In a 425 degree oven, roast the sweet potato until fork tender. Let cool, peel and mash in a large bowl. Stir in the ricotta, Parmesan, salt and nutmeg. Now add the eggs, basil, sun-dried tomatoes and dried mushrooms.
Evenly distribute the mixture to the prepared muffin pan and bake in a preheated 375 degree oven for 20 - 25 minutes or until golden brown. Half way through the cooking time, sprinkle some additional Parmesan cheese over each cup. Let cool in the pan for 10 minutes or so and carefully remove.
