Vegan Daal Makhani

Ingredients:

1 cup whole black gram, soaked overnight and cooked
1/4 cup kidney beans soaked overnight and cooked
1 small onion chopped
1 cup tomato puree
1-2 green chillies slit
2 cloves of garlic minced
1 teaspoon ginger grated
1 tablespoon of oil/vegan butter
1 teaspoon cumin seeds
1 teaspoon caraway seeds
1 teaspoon red chilli powder to taste
1 teaspoon turmeric powder
2 teaspoon garam masala
1 tablespoon of dry fenugreek leaves to garnish
Salt to taste
Cilantro garnish
Water as needed

Method:

Heat oil in a pan and add cumin and caraway seeds.

Next add onion, ginger and garlic and saute until translucent.

Next add in the pureed tomatoes and mix well. Add all the spices, mix and cook for a minute.

Now add in the cooked lentils and kidney beans along with water as needed, and salt and simmer on low for a few minutes until desired consistency is reached.

Turn off and add dry fenugreek leaves and cilantro and serve hot with some vegan butter on top.

Comments

Sichuan Fried Rice with Doubanjiang

Serves: 2 Total time: 12 minutes Ingredients: 2 cups left over rice 2 scallions chopped (white and green separated) 1/4 cup red onion chopped 2 garlic cloves minced 1/2 cup shiitake mushroom chopped 1 cup red and green bell pepper diced 3 tablespoon of oil (divided) Salt to taste Black and white pepper to taste Sauce: 1 tablespoon broad bean chili sauce (Doubanjiang) 2 tablespoon light soy sauce 1 teaspoon vinegar Method: Heat 1-1/2 tablespoon of oil in a pan and saute scallions (white) along with onion and garlic. Next add rice and break it down well and stir fry it for a minute. Add soy sauce and vinegar and mix well. Take the rice out in a separate bowl and heat the remaining oil. Saute all the vegetables and mushroom well. Add the broad bean chili sauce and mix well. Do not over cook the vegetables. Mix rice and adjust salt and pepper to taste. Garnish with scallions (greens) and serve hot. ...

7 grain pancake with discard

Ingredients: Flour mix: 2 tablespoon whole wheat flour 1 tablespoon rye flour 2 tablespoon plain flour 1 tablespoon spelt 1 tablespoon sorghum flour 1 teaspoon flaxseed meal 1 tablespoon finger millet flour Others: 1 teaspoon baking soda 1/2 teaspoon salt 2 tablespoon discard 80 ml milk or as needed 1 mashed banana Method: Mix all the dry ingredients and sift a few times to incorporate things well. In a mixing bowl add discard, milk and banana and mix well. Add the dry ingredients and mix everything until a smooth batter forms. Grease a skillet and pour ladleful, cook until bubbles form and flip after 40 seconds and cook on the other side. Once done, serve hot. This roughly yields 6 small pancakes. Note: You can adjust the quantity of milk as needed. I usually add an equal amount of milk to dry ingredients, in this case, the dry ingredients weighed about 80 grams.

Goan Channa Ros/Tonak - White peas in Coconut Gravy

Channa Ros - White Peas Coconut Gravy Ingredients: 2 medium potatos cubed 2 cups of vatana or white peas (soaked overnight) 1 teaspoon of turmeric powder salt to taste 1 teaspoon of tamarind paste 1 medium onion chopped and divided 2 tablespoon of oil divided Cilantro to garnish Masala: 2 teaspoon of coriander seeds/dhania seeds (can use powder) 4 cloves 8 pepper corns 1/2 teaspoon fennel seeds 1 inch piece of cinnamon stick 1 teaspoon of poppy seeds 1/2 teaspoon cumin seeds 4-5 dry red chillies or to taste 1/2 cup grated coconut or coconut milk Method: Soak the peas overnight and cook along with potato until tender but do not overcook. In a separate pan, roast all the dry spices until aroma wafts from the pan. Set aside to cool and heat 1 teaspoon of oil and saute half of the onion. If using fresh coconut, saute along with onion until light brown in color. If using coconut milk, just saute onion. Set it aside to cool. In a ...

Around The World On Your Plate

Search This Blog