Around The World On Your Plate

Serves: 2 Cooking time: 20 minutes Ingredients: 1 cup cauliflower florets 2 medium sized potatoes peeled and cubed 1 cup onion chopped 1-1/2 cup tomato chopped 1 teaspoon ginger garlic paste 1 teaspoon cumin seeds 1 teaspoon turmeric powder 1 teaspoon red chilli powder 1-1/2 teaspoon coriander powder 1 teaspoon garam masala Salt and sugar to taste Oil as needed Cilantro to garnish Dry fenugreek leaves to garnish Method: Heat oil on medium and fry onions along with ginger garlic paste until translucent.  Next, add the tomatoes and cook on low heat until tender. Once tomatoes are tender, add red chilli powder, turmeric powder, coriander powder, and garam masala.  Mix well and cook until oil separates from the tomatoes.  Turn off and let it cool. Once cooled, puree and set aside. In the same pan, add oil followed by cumin seeds and let them splutter, next add the cauliflower florets and potatoes and saute until golden in color. Add the above pu...

Ingredients: Seasoning: 1 teaspoon mustard seeds 1 teaspoon urad dal 1 teaspoon channa dal 1/8th teaspoon asafoetida 1 sprig curry leaves 2 teaspoon oil Others: 2 cups cooked rice 3/4 cup chopped bell peppers (green, yellow, red, and purple) 1 green chilli chopped Salt to taste Cilantro to garnish 1 teaspoon lemon juice Method: Heat oil on medium in a pan and add mustard seeds and let them pop, next add urad dal and channa dal and asafoetida along with curry leaves a saute for 20 seconds. Add in the green chillies and chopped bell pepper and saute. Once the bell peppers are just cooked, not too mushy, turn heat to low and add the cooked rice along with salt to taste and mix. Turn off heat and before serving some lemon juice and mix and garnish.

Ingredients: Vegetables: 4-6 baby potatoes peeled and halved 1 cup cauliflower florets 1 medium bell pepper cubed 1/2 cup carrot cubed Makhani (curry base): 1 cup onions chopped 1-1/2 cup tomatoes chopped 1 teaspoon ginger garlic paste 2 green chillies, slit 2 red chillies 1-inch cinnamon stick 4-5 cloves 10 peppercorns 1 cardamom 2 bay leaf 10 cashew nuts 2-3 tablespoon oil/butter or as needed Others: Salt and sugar to taste 1 teaspoon Kasuri methi (dry fenugreek leaves) Cilantro to garnish Method: To prepare the curry base, heat 2 tablespoons of oil in a pan and saute onions and ginger garlic paste. Next, add all the whole spices along with green chillies and cashew nuts and saute. Add the tomatoes last and cook until tender.  Add salt and sugar as needed. Once the tomatoes are tender, turn off heat and let it cool in a separate bowl.  Puree once it has cooled. In the same pan, heat remaining oil and saute the mix vegetables ...

Ingredients: Tapioca/Sabudana/Sago 1 cup Roasted crushed peanuts 1/4 cup 2 green chillies chopped 1 medium sized potato, chopped 1 tablespoon oil 1 sprig curry leaves 1 teaspoon cumin seeds 1/4 teaspoon asafoetida 1/2 teaspoon turmeric powder Salt to taste 1 teaspoon lemon juice Cilantro to garnish Method: Wash tapioca pearls and sprinkle about 1/4 cup of water and set aside for 5 hours.  Heat oil in a pan and add cumin seeds, asafoetida along with green chillies and curry leaves and saute.  Next, add chopped potatoes and cook with little water until done. Next add in the tapioca pearls along with turmeric powder, salt, and crushed peanuts and mix everything well.  Stir well on medium flame.  Sprinkle water if it is too dry. Turn off heat, add lemon juice and mix. Garnish with cilantro leaves and some peanuts and serve hot.

Serves: 2 Time: 10 minutes Ingredients: 5-6 slices of bread cubed (I used a baguette) 1 onion chopped 1-2 tomatoes chopped 1 green chilli chopped fine 1 teaspoon sambar powder or chilli powder salt to taste 1 tablespoon oil 1 teaspoon mustard seeds 1 sprig curry leaves Cilantro to garnish Water as needed Method: Heat oil in a pan and add mustard seeds and let them pop, next add curry leaves and green chilli and saute. Add in the onions and saute until translucent.  Next, add the tomatoes and sambar powder or chilli powder and cook until tomatoes are tender. Add the cubed bread and sprinkle some water to moisten it.  Adjust salt to taste and mix everything well. Garnish with cilantro and serve hot.

Ingredients: 1 cup rice flour 1 small onion finely chopped 1 green chili finely chopped 1 tsp cumin seeds 1/4 cup grated coconut Salt to taste oil as needed water as needed Method: In a mixing bowl combine flour, salt and mix well.  Next, add all the remaining ingredients except oil and water. Add water in small quantity and start to knead a soft dough.  Once everything comes together, grease it with oil and set aside covered. Divide the dough into equal portions. Take a banana leaf or an aluminum foil and generously grease it with oil. Place one of the dough balls in the center and start patting it down with your fingers, if it gets too sticky just wet your fingers and continue to pat it down to a small 6-inch round shape. Place a skillet on medium heat and grease it. Put the ready to bake rotti on the skillet  upside down so as that the banana leaf or foil is on top.  Once the bottom side of the rotti gets cooked, peel off the ban...

Ingredients : 1 cup chopped lettuce 1 cucumber shopped 1 carrot grated 1/4 cup red onion chopped 1 tomato chopped 1 sprig cilantro chopped Salt as needed 2 teaspoon tamarind and dates chutney 1 teaspoon spicy coriander chutney 1/4 cup puffed rice Nilon sev to garnish Haldirams Moong dal to taste Nuts or fried green peas to garnish Method : Toss all the ingredients except the sev and nuts. Mix well and garnish with sev and nuts. Serve immediately.

Ingredients : 1.5 teaspoon of panch phoran or 5 spice ( cumin, mustard, fenugreek, nigella and fennel seeds) 1 tablespoon mustard oil or ghee 2 red chillies slit 1 medium onion chopped 1 teaspoon garlic minced 1 teaspoon turmeric powder 1 teaspoon red chilli powder Salt to taste 1/4 cup toor dal (pigeon pea) 1/4 cup masoor dal (split red lentils) Water as needed Cilantro to garnish Method : Pressure cook toor dal and masoor dal with sufficient amount of water. In a high sided pan heat oil or ghee and add the panch phoran and let them splutter.  Next, add chillies along with onion and garlic and saute until translucent. Add cooked dal along with turmeric powder and red chilli powder and salt and mix well. Add water to adjust to your desired consistency and bring it to a boil. Turn off heat, garnish with cilantro.  Serve hot with steamed rice.

Ingredients: 1 cup dry green peas soaked for 4-5 hours 2 potatoes cubed 1 onion chopped 2 tomatoes chopped 1 teaspoon ginger garlic paste Cilantro to garnish Salt to taste 1 cup coconut milk Seasoning: 1 tablespoon oil 1 teaspoon mustard seeds 1 sprig curry leaves Spices: 1 teaspoon red chilli powder 1/2 teaspoon turmeric powder 1-1/2 teaspoon coriander powder 1/2 teaspoon fennel seed powder 1 teaspoon pepper powder Method: Soak dry green peas in water for 4-5 hours and pressure cook it. Heat oil on medium and add mustard seeds and let them splutter.  Next add curry leaves, followed by onion and ginger garlic paste.  Saute the onions until translucent. Add the tomatoes and spices and mix and cook until tender.  Next, add in the cooked peas and potatoes and coconut milk.  Adjust salt to taste and cook until potatoes are done. Garnish with cilantro and serve hot with rice or chapati. Note: If using fresh coconut, grind it alon...

Ingredients: 1 cup basmati rice soaked for 30 minutes 1 cup mushrooms halved 1 onion finely chopped 2 teaspoons ginger garlic paste 2 tomatoes grated 2 tablespoons of oil Salt to taste Water as needed Cilantro to garnish Spices: 1 teaspoon red chilli powder 2 teaspoon biryani powder 1 teaspoon turmeric powder 1 bay leaf 1 teaspoon cumin seeds Method: Wash and soak basmati rice for 30 minutes and drain the water. Heat oil in a high-sided skillet and add cumin and bay leaf.  Next add in the onions and ginger garlic paste and saute until translucent. Add the mushrooms next and saute for a minute.  Add all the spices and mix.  Next add in the tomatoes along with salt and sugar and mix. Cook until oil separates from the mixture.  Add the rice next along with water as needed and cover and cook on medium heat until done. Garnish with cilantro and serve hot.

Ingredients: 1/2 cup kidney Beans soaked overnight 2 tablespoons of vegetable oil 1 medium onions finely chopped 1 tablespoon ginger-garlic paste 1/2 cup tomato puree or grated tomatoes Salt as needed Sugar as needed Cilantro to garnish Spices: 1-1/2 teaspoon coriander powder 1 teaspoon cumin powder 1 teaspoon red chilli powder or to taste 1 teaspoon garam masala Method Wash and soak kidney beans overnight.  Drain and add fresh water and cook until tender.  Drain or reserve the cooking water. Heat oil and sauté onions till translucent.  Add ginger-garlic paste and sauté for a minute. Add tomato puree and mix.  Next add in all the spices and mix well and cook until oil separates from the mixture. Add kidney beans and reserved cooking water along with salt and sugar and mix and cook until the desired thickness is reached. Garnish with cilantro and serve hot.

Ingredients: 1/2 cup Sabut masoor dal soaked for 5 hours and cooked 1 tablespoon oil 1 teaspoons mustard seeds 1 sprig curry leaves 2 red chillies slit 1 medium onion chopped 1 teaspoon garlic minced 1-2 tomatoes chopped 1 teaspoon turmeric powder 1 teaspoon red chilli powder(optional) Cilantro to garnish Salt to taste Method : Wash and soak the dal for 5 hours or overnight.  Drain the water and pressure cook with fresh water. Heat oil and add mustard seeds, red chillies, and curry leaves and saute for a minute. Next add onion and garlic and cook until translucent.  Add tomatoes and spices and cook until tender. Add the cooked dal with water as needed and salt to taste. Stir everything and cook on low heat until desired consistency is reached. Turn off and garnish with cilantro and serve hot.

Ingredients: 1/2 cup Pigeon Pea (toor) dal cooked 1 tablepoon oil or ghee 1 teaspoon mustard seeds 1 sprig of curry leaves 2 red chillies slit 1 teaspoon turmeric powder Salt to taste Lemon juice as needed Cilantro to garnish Method: Heat oil/ghee on medium heat, add mustard seeds and let them splutter, next add red chillies, curry leaves and garlic and saute for a minute. Add the cooked dal and turmeric powder and salt and bring it to a boil. Turn off and garnish with cilantro. Add lemon juice to taste and serve hot.

Ingredients: 1/2 cup whole black grams soaked overnight 2 tablespoons red kidney beans soaked overnight 2 onions chopped 2 tomatoes chopped 1 tablespoon ginger and garlic minced 1 tablespoon ghee or oil 1/4 cup cream or almond milk Salt to taste Cilantro to garnish Water as needed Spices: 1 teaspoon cumin seeds 2 dry red chillies slit 1-2 bay leaf 1-1/2 teaspoon garam masala Method: Add soaked and drained black grams and kidney beans to cooker with salt and water as needed and pressure cook until done. Heat oil and add cumin seeds, bay leaf and dry red chillies.  Next add onion and minced ginger garlic and saute until translucent. Add in the tomatoes next with the cooked grams and beans and mix.  Add all the spices with reserved water from cooking the daal as needed. Adjust salt to taste.  Add fresh cream or almond milk and mix and cook for a minute and turn off. Garnish and serve hot. Note: The use of oil or ghee and al...

Ingredients: 1 cup Basmati rice 1 cup yogurt 1 cup water 1 onion chopped 1 teaspoon ginger garlic paste 2 cups mixed vegetables like potatoes, peas, green beans carrots, bell pepper 2 tomatoes sliced Cilantro to garnish Salt to taste 1 tablespoon oil Spices: 1-2 bay leaf 1 teaspoon cumin seeds 1 teaspoon caraway seeds 1 tablespoon Biryani Masala Method: Soak Basmati rice in water for 30 minutes and drain. Heat oil in a pan and add the whole spices and saute.  Next add onion along with ginger and garlic paste and saute until translucent. Next add in all the vegetables one by one and saute, adding tomatoes at the end.  Add yogurt and water along with rice.  Add salt and biryani masala to taste. Mix everything well and cover and cook on medium heat until everything is cooked. Garnish with cilantro and serve hot.

Duration:  25 minutes Servings:  20 medium sized ladoo Ingredients: 200 grams condensed milk 1/2 teaspoon cardamom powder 4-1/4 cup desiccated coconut 1/4 cup desiccated coconut for rolling 1-2 teaspoons of oil Method: Heat condensed milk on low flame in a nonstick pan and add desiccated coconut and mix on low heat, cook for a 4-6 minutes on low until it forms a dough like consistency.  Turn off heat and let it cool enough. Rub oil on your palms and form small balls and roll it in the remaining desiccated coconut and place it on a serving tray.

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 ...

Serves:  3-4 Duration:  Cooking 20 minutes Soaking:  30 minutes Ingredients: 1-1/2 cup long grain rice washed, soaked for 30 minutes, and drained 2 cups mixed vegetables 1 sprig of Curry leaves 1 teaspoon mustard seeds 1 teaspoon of turmeric powder salt to taste 2 teaspoons of oil Cilantro to garnish Masala Paste: 1 sprig cilantro and mint leaves 2 green chillies 1 tablespoon ginger and garlic crushed 1-1/2 teaspoon cumin seeds 1" cinnamon stick 8 pepper corns 5 cloves 1/4 cup coconut Method: In a blender, add all the ingredients listed under masala paste and grind into a smooth paste and set aside. Heat oil in a pan and add mustard seeds and let them pop, next add curry leaves (dry or fresh). Add in all the vegetables and saute well. Next add in the masala paste and mix.  Add drained rice and water along with salt and turmeric powder and mix well. Cover and cook on medium heat until rice is completely cooked. ...

Serves:  2-3 Total Time:  5 minutes Ingredients: 1-1/2 cup of yogurt 1 small cucumber peeled and diced Salt to taste 1/4 teaspoon cumin powder or to taste 1/4 teaspoon red chilli powder or to taste 2 sprigs of cilantro Method: Whisk yogurt and add all the ingredients and mix well.  Garnish with cilantro and serve immediately.

Ingredients: 1 cup whole urad daal 1/2 cup onion chopped 1 cup crushed tomatoes or 2-3 medium sized tomatoes chopped 2-3 green chillies and red chillies to taste 1 tablespoons of ginger garlic paste 1 teaspoon of cumin seeds 2 bay leaf 1 teaspoon of coriander powder 1 teaspoon of cumin powder 1 teaspoon of sugar Salt to taste 1 tablespoon of oil or ghee cilantro to garnish  Kasuri methi (dry fenugreek leaves) to garnish Method: Soak whole urad daal overnight or for 8 hours. After 8 hours, pressure cook the daal with 1 cup water and bay leaf. In a separate pan, heat oil or ghee.  Add cumin seeds and green chillies and red chillies and saute for a minute. Next add ginger garlic paste and saute for a minute.  Add onion and saute until translucent. Next add the crushed tomatoes and mix well.  Add all the spices one by one and mix well. Add a little sugar to balance the taste.  Next take the bay leaf out from the pressure cooke...