Around The World On Your Plate

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.

Ingredients: 2 cups cooked rice 1/2 teaspoon minced garlic 1/2 cup diced mushrooms 1/4 cup chopped carrots 1/4 cup chopped bell pepper 1/4 cup chopped onions 2 Green chillies slit (optional) 2 tablespoons green curry paste 4 tablespoon thick coconut milk Salt to taste 1 teaspoon soy sauce Thai basil and scallions to garnish Method: Heat oil and add garlic and green chillies and saute. Next, add all the vegetables one by one and saute on medium heat. Add rice along with soy sauce, coconut milk, and green curry paste and adjust salt to taste. Mix everything until well combined. Garnish with basil leaves and scallions and serve hot.

Ingredients: 4-ounce Linguini Water as needed 2 tablespoons of butter 2 tablespoons of flour 1/8th teaspoon nutmeg 1/4 cup heavy cream 1/2 cup milk 1/2 cup vegetable stock Salt and white pepper to taste 1 teaspoon minced garlic 1/2 cup onion chopped 1/2 cup bell pepper chopped 1/2 cup cherry tomatoes halved Basil to garnish Olive oil as needed Method: Bring a pot of salted water to boil and add the pasta and cook as per package directions. Alongside in a wide pan, saute onion and garlic in olive oil.  Add all the vegetables and cook until tender, but do not overcook.  Season with salt. Transfer the vegetables to a separate bowl and set aside. In the same pan, melt butter over medium heat and add the flour and stir until smooth.  Cook until the mixture turns a light golden color. Add heavy cream and milk to it and stir until smooth.  Add water or vegetable broth and stir and cook for a minute.  Add a pinch of nutmeg, salt and white p...

Ingredients: 1/2 of medium sized pumpkin peeled and cubed 1 onion finely chopped 1 teaspoon garlic minced 2 green chillies slit 1 sprig curry leaves 1 teaspoon mustard seeds 1/4 teaspoon fenugreek seeds 1 cup of coconut milk Salt to taste 1 tablespoon vegetable oil or coconut oil Spices: 1 teaspoon turmeric seeds 1 teaspoon red chilli powder or to taste 1 teaspoon dark roasted Srilankan curry powder Garnish: 1 teaspoon short grained rice and 2 teaspoons of desiccated coconut 1 sprig of cilantro Method: Heat oil in a pan on medium and add mustard seeds and fenugreek seeds and let them splutter. Next add curry leaves followed by onion, garlic and green chillies.  Saute until onions are translucent. Next add in the pumpkin along with all the spices and mix. Add the coconut milk and water if needed and stir and cook on low heat until pumpkins are tender. While this is cooking, dry roast rice and desiccated coconut and grind it. Once the ...

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.

Orzo Pasta Soup Ingredients: 1/2 cup Orzo Pasta 1 teaspoon garlic, minced 1/4 cup onion, chopped 1/4 cup bell pepper, chopped 1 cup spinach, chopped 1 teaspoon crushed red pepper flakes 1/2 teaspoon Italian seasoning 2 cups water or vegetable stock 1/2 cup tomato puree Salt and pepper to taste Parsley to garnish Method: Heat oil and saute onion and garlic until translucent, next add the bell pepper and saute for a minute.  Add spinach and saute. Next add the tomato puree along with water or vegetable stock. Add salt and pepper along with red pepper flakes and cook for a few minutes.  Once the spinach is wilted, add in the orzo pasta and some more water as needed and cover and cook until completely done, about 8 minutes. Adjust seasoning if need be, garnish with parsley and serve hot.

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: 20 minutes This recipe has been modified from the original version. Ingredients: 2 tablespoons of chilli paste 1 teaspoon of soy sauce 1 teaspoon of vegan oyster sauce 4 eggplants diced 3 Thai red chilli sliced 4 cloves of garlic 1/2 cup soy granules soaked and drained Salt to taste Oil as needed 1/2 cup chopped basil Method: Soak soy granules for 15 minutes in water and once it has soaked well, squeeze out the water and set aside. Heat oil on medium high and add the eggplants and saute them until they are soft and have developed color. Once done, set aside. Next, in the same oil add crushed garlic and chillies and saute. Next add the chilli paste and mix well.  Add in the eggplant and mix.  Adjust salt to taste. Next add the soaked and drained soy granules and mix everything well. Garnish with chopped basil leaves and serve hot.

Serves:  4 Total Time: 15 minutes This recipe has been modified from the original version. Ingredients: 5-6 Thai chillies or to taste 8 cloves of garlic 1 onion sliced 1 bell pepper sliced  2 tablespoons of oil 1 tablespoon each of soy sauce and vegan oyster sauce Salt to taste 2 cups of soy granules soaked and drained 2 tablespoons of water 1 cup roughly chopped Thai holy basil Sugar (optional) Peanuts to garnish (optional) Method: Soak soy granules for 15 minutes in water and once it has soaked well, squeeze out the water and set aside. Using a mortar and pestle or a grinder, make a paste of garlic and chillies. Heat oil in a pan and saute the garlic chilies paste.  Next add the vegetables and saute until just cooked.  Add the soy granules along with both the sauces, water and adjust salt to taste and mix well. Let this mixture cook on low heat for a few minutes.  Add in chopped basil and mix well. If desired, you c...

Ingredients: 4 oz pasta of your choice (cooked) 1 cup cherry tomatoes, halved 1 teaspoon chopped garlic  1-1/2 teaspoon red pepper flakes 1-2 tablespoon of olive oil Salt and pepper to taste Basil to garnish  Parmesan cheese to garnish Method: Heat oil on medium and saute garlic until it turns light golden brown in color.  Next add the cherry tomatoes and saute until soft. Add in the hot pepper flakes and salt and cook for a minute.  Next add the cooked pasta and mix everything well.  If you find the sauce to be too dry, reserve some of the pasta water and add to it.  Season well with salt and pepper and garnish and serve hot.

Ingredients: 1 cup pasta of your choice 1/4 cup cream cheese 1/2 cup marinara sauce 1 teaspoon Italian seasoning Salt and pepper to taste 1 teaspoon paprika 2 cups water Basil and parsley to garnish Method: Add marinara sauce, cream cheese and water into a pan along with pasta and cook on medium heat until done. Next add all the seasoning along with salt and mix and cook for another minute. Garnish with basil and parsley and serve hot.

Ingredients: 1/2 cup toor dal (split pigeon peas) 1 bunch of spinach chopped 1/2 cup onion chopped 1 teaspoon turmeric powder 1 teaspoon of oil or ghee 1 teaspoon mustard seeds 1/8th of a teaspoon asafetida 1 teaspoon tamarind paste or to taste 2-3 red chillies slit Water as needed Salt to taste Method: Begin by pressure cooking toor daal along with spinach and water as needed. Once the daal is cooked, set it aside. Heat oil in a pan and add mustard seeds and let them pop, next add asafetida and red chillies and saute for a minute.  Add onions and saute until translucent. Next add the cooked daal along with more water as needed to adjust the consistency of the daal.  Add turmeric powder and  tamarind paste and adjust salt to taste, cover with a lid and bring it to a boil and turn off heat. Serve it hot with some steamed rice. Note: You can completely skip adding onion.

Ingredients: 1/2 cup toor dal (split pigeon peas) 2 tomatoes quartered 1 teaspoon turmeric powder 1 teaspoon of oil or ghee 1 teaspoon mustard seeds 1/8th of a teaspoon asafetida 1 sprig curry leaves 1 teaspoon tamarind paste or to taste 2-3 red chillies slit Water as needed Cilantro to garnish Salt to taste Method: Begin by pressure cooking toor dal along with tomatoes, turmeric powder and salt to taste with about 1-1/2 cup of water Cook the dal according to your cookers specifications and set aside. Next in a high sided pan, heat oil on medium and add mustard seeds and let them pop, add asafetida and curry leaves along with red chillies and saute for a minute. Next add the cooked dal along with more water as needed to adjust the consistency of the dal. Add tamarind paste to taste and adjust salt to taste, cover with a lid and bring it to a boil and turn off heat. Garnish with cilantro and serve hot with some steamed rice.

Ingredients: 2-3 tablespoon of oil 1 teaspoon of mustard seeds 1/8th teaspoon of asafoetida 1 sprig of curry leaves 1 teaspoon of turmeric powder 2 cups cooked rice 1-1/2 cup tomatoes chopped 2-3 green chilies slit Lemon juice as needed Salt to taste Cilantro to garnish Method: Heat oil and add mustard seeds and let them pop. Next add asafoetida, curry leaves and green chillies and saute for a minute. Add the chopped tomatoes and some salt and cook them until tender. Next add turmeric powder and mix well. Once the tomatoes are soft, add cooked rice and salt to taste and mix everything well.  Turn off the heat and add some lemon juice to taste and mix well.  Garnish with cilantro and serve hot. Notes: You can even garnish with freshly grated coconut.

Ingredients: 1 cup Basmati rice soaked in water for 30 minutes 1 cup garbanzo beans, soaked and cooked 1 medium onion chopped 1 teaspoon ginger and garlic paste 1-2 green chilies slit 1 cup crushed tomato 2 tablespoon of oil Water as needed Salt to taste Cilantro to garnish Spices: 1 teaspoon turmeric powder 1 teaspoon red chili powder (optional) 2 teaspoon coriander powder 4-5 cloves 6 pepper corns 1 small piece of cinnamon 1 teaspoon cumin seeds Method: Wash and soak basmati rice in water for 30 minutes, then drain water. Heat oil in a high sided skillet and add the whole spices.  Sauté for a minute or until aroma wafts from the pan, next add onion, green chili, ginger and garlic paste and sauté until onion turns translucent.  Add turmeric powder and coriander powder and mix well. Next add the tomatoes and cook for a minute.  Next add the garbanzo beans along with rice and mix everything together....

Ingredients: 4 cups cooked rice 3 scallions sliced, (whites and greens separated) 1 tablespoon minced ginger and garlic 1-2 tablespoons of oil 1 cup shredded cabbage 1 carrot chopped 1 cup mushroom sliced 1/2 cup green peas 1/2 cup green beans salt to taste Sauce: 1 tablespoon chilli sauce 1/2 teaspoon vinegar 1 tablespoon soy sauce 1 tablespoon tomato ketchup Method: Mix all the sauce and set aside. Heat oil in a pan and saute scallions white along with ginger and garlic for a minute.  Next add all the vegetables one by one and stir fry for 2 minutes. Add salt to help cook the vegetables.  Do not over cook the vegetables. Next add rice and all the sauces and mix everything well. Adjust salt to taste and garnish with scallions green and serve hot with your favourite sauce.

'' Servings: 1 Ingredients: 1 cup left over rice 1-2 teaspoon oil 1/2 teaspoon mustard seeds 1/8th  teaspoon   asafoetida  1/2  teaspoon  urad dal 1/2  teaspoon  peanuts 1-2 green chili slit 4-5 curry leaves 1/4th  teaspoon  turmeric powder 1 tablespoon lemon juice or to taste Salt to taste Cilantro to garnish Method: Heat oil in a pan and add mustard seeds and let them splutter. Next add asafoetida along with green chili and curry leaves and saute for a minute. Add urad dal and peanuts and stir fry for a minute until urad dal turns a light golden color. Add rice, turmeric powder and salt and mix everything well and stir for a minute. Turn off the heat and add lemon juice and mix.  Garnish with cilantro and serve hot. Notes: Can garnish with freshly grated coconut as well. 

Ingredients: 1/2 cup pasta cooked 1 tomato chopped 1/4 of cucumber chopped 1/4 cup lettuce chopped fine Olives whole or sliced Cilantro to garnish 2 eggs chopped Dressing: 1/4 cup lemon juice 2 tablespoons olive oil Dried oregano, basil and parsley to taste Salt and red pepper flakes to taste 1/4 teaspoon of onion powder Method: Mix all the dressing ingredients and whisk it until well combined and set aside. In a big bowl, toss all the veggies with pasta and eggs and drizzle the salad dressing on top.  The amount you add is to taste. Garnish with cilantro and serve. Notes: You can serve this salad chilled. Before serving, add some toasted nuts like peanuts or pine nuts.

Total time:  20 minutes Servings: 4-6 Ingredients: 1-1/2 cup mix vegetables like carrots, bell pepper, sweet corn 4 cups vegetable stock 1/4 cup green peas 2 scallions chopped (whites and greens separated) 1 teaspoon ginger and garlic minced 2 tablespoon of sweet corn paste (optional) 1 tablespoon oil Salt and pepper to taste Method: Heat oil and saute scallions (green) along with ginger and garlic for a minute.  Next add in all the vegetables and saute for a minute.  Add 4 cups of vegetable stock or water and bring it to a boil. Adjust salt and pepper to taste. To thicken the soup you can either add some cornflour mixed with water or 2-3 tablespoons of sweet corn pureed to paste. Garnish with scallions (green) and serve hot.

Serves: 2-3 Preparation time:  15 min Soaking time:  30 minutes Ingredients: 1 cup Basmati rice (washed and soaked for 30 minutes) 1 medium onion sliced lengthwise 1/2 teaspoon ginger and garlic paste 2-3 green chilies, slit 1 tablespoon of oil A pinch of saffron dissolved in 3 tablespoons of milk 1 teaspoon clarified butter (optional) Salt and sugar to taste Cilantro and mint to garnish Cashew and raisins to garnish Spices: 2-3 Cloves 2 green cardamom 2 bay leaf 1" cinnamon stick 1 teaspoon Shahjeera Method: Wash and soak Basmati rice in cold water for 30 minutes. Heat oil and add whole spices with slit green chilies and stir fry for 30 seconds or until aroma wafts from the pan. Next add onion and ginger and garlic paste and saute  until onions turn translucent, about 3 to 4 minutes.  Add rice and water along with salt and sugar and cover and cook until done on medium heat.    Meanwhile, r oast cashew...