Tag: VEGETARIAN

Mushroom Risotto

Use an Italian rice such as Arborio, Padano, Martelli, Carnaroli to prepare this dish. Stir constantly and add liquids slowly to get the right creamy consistency. Do not wash the rice to retain the starch and use a wooden cooking spoon. Serves 3

  • 1.5 liters of vegetable or chicken broth
  • 1/4 cup dried porcini mushrooms
  • 1 cup of Vialone Nano/Arborio/Padano/Roma rice (unwashed)
  • 2 tbsp truffle oil (optional)
  • 1 shallot or small white onion peeled and diced
  • 1 cup cleaned finely diced oyster mushrooms
  • 1 cup cleaned finely diced white mushrooms
  • 1/2 teaspoon crushed fresh thyme (optional)
  • 1 cup dry white wine
  • 1 tbsp unsalted Butter
  • Grated Grana Padano or Parmesan cheese
  • Extra-virgin olive oil
  • Salt
  • Pepper
  • finely chopped parsley to garnish

METHOD

Soak porcini mushrooms in two cups of hot water. after 20 minutes strain and reserve liquid. Squeeze the mushrooms dry of all liquid. If mushrooms appear chewy discard them otherwise chop finely and saute with remaining mushrooms any excess oil or liquids.

In a heavy bottomed saucepan on medium heat, saute the sliced shallot in 3 tablespoons of olive oil until just soft then 2-3 minutes later add the rice and saute it 1 minute. Add 1/2 cup of white wine, stir well. When it evaporates, add 1/4 cup chicken broth stirring constantly. When this evaporates add 1/4 cup porcini liquid and keep stirring. Keep repeating with 1/4 of liquids, stirring constantly until rice is cooked but firm and creamy. This could take 30-35 minutes. When rice is the correct consistency add the sautéed mushrooms along with butter, herbs and 2 tablespoons of grated cheese. Turn off heat after 1 minute. Add salt and pepper to taste and drizzle with remaining truffle oil. Serve immediately on large dinner plates with a spoon. For the how to cook Mushroom risotto video visit instagram @deshpandetara

GOBI DA KHEEMA OR SPICED CAULIFLOWER MINCEMEAT

A CLASSIC FROM PUNJAB THIS VEGETARIAN DISH REALLY DOES RESEMBLE A CHICKEN KHEEMA. RICH, ITS IDEAL FOR A PARTY OR SPECIAL OCCASION.

VEGETARIAN CAULIFLOWER MINCEMEAT OR GOBI DA KHEEMA

INGREDIENTS

2 MEDIUM HEADS OF CAULIFLOWER OR 1 KG/2.2 POUNDS, LEAVES REMOVED, CUT INTO LARGE FLORETS INCLUDING THE STEM AND WASHED

3 TBSP VEG OIL PLUS MORE

1 DRIED BAY LEAF OR TEJ PATTA

1 BLACK CARDAMOM OR BADI ELAICHI

1 TSP TURMERIC POWDER

1 TSP SALT

FOR THE MASALA

3 TSP GHEE

1 TSP JEERA WHOLE

5 GREEN CHILLIES WHOLE, STALKS REMOVED

2 TBSP GINGER PASTE

2 TBSP FRESH JULIENNED GINGER

200 GRAMS WHISKED FRESH YOGURT (NOT SOUR)

1 TSP CUMIN POWDER

1/2 TSP FENNEL POWDER

1/2 TEASPOON CLOVE POWDER

2 TSP RED CHILLI POWDER

1/4 TSP BLACK PEPPER POWDER

1 TSP CINNAMON POWDER

1 TSP TURMERIC

1 TSP DRIED METHI LEAVES OR KASOORI METHI

SALT AND SUGAR TO TASTE

FINELY CHOPPED CORIANDER LEAVES AND LEMON JUICE TO GARNISH

METHOD:

WHISK YOGURT WELL WITH ALL THE DRIED AND POWDERED SPICES INCLUDING GINGER PASTE AND KASOORI METHI UNTIL SMOOTH AND RESERVE.

WIPE CAULIFLOWER DRY. PROCESS THE STALK AND FLORETS IN A FOOD PROCESSOR TILL YOU HAVE A STREUSEL OR CRUMBLE LIKKE CONSISTENCY. YOU CAN DO THIS MANUALLY AS WELL USING A MINCING KNIFE.

SPRINKLE WITH SALT AND TURMERIC AND TOSS WELL.

IN A LARGE OVER SIZED KADAI OR WOK HEAT 3 TBSP OIL ON HIGH HEAT AND ADD BLACK CARDAMOM AND BAY LEAF AND COOK TILL THEY SIZZLE. ADD ALL THE CAULIFLOWER AND TOSS WELL. COOK 7-8 MINUTES. THEN DRIZZLE ANOTHER TBSP OF OIL ON THE SIDES OF THE WOK AND CONTINUE TO COOK UNTIL GRANULES SOFTEN BUT HOLD SHAPE -7-8 MINUTES. REMOVE FROM FIRE AND SPOON INTO A DISH AND RESERVE.

RETURN WOK TO HIGH HEAT. HEAT GHEE AND THEN ADD CUMIN SEEDS. COOK TILL FRAGRANT AND GOLDEN. ADD THE GREEN CHILLIES AND SAUTE ONE MINUTE. ADD THE JULIENNES OF GINGER. THEN LOWER FLAME TO MEDIUM AND ADD THE YOGURT SPICE MIX AND RAPIDLY KEEP STIRRING IT TO PREVENT SPLITTING FOR ABOUT 2-3 MINUTES. ADD 1 TSP SALT.

NOW KEEP COOKING TILL OIL LEAVES THE SIDES.STIR TO PREVENT BURNING.

TO FINISH

ADD THE MINCED CAULIFLOWER. TOSS WELL AND COOK 3-4 MINUTES UNTIL COMBINED.

ADD MORE SALT IF REQUIRED. ADD 1 TSP SUGAR AND MORE IF YOGURT WAS A LITTLE SOUR. A TSP OF SUGAR BALANCES THE FLAVOURS WELL.

GARNISH WITH FRESH, FINELY CHOPPED CORIANDER LEAVES (OPTIONAL) AND A SQUEEZE OF LIME OR LEMON JUICE. SERVE HOT WITH ROTIS.

WATCH THE WHOLE RECIPE VIDEO ON MY INSTAGRAM @DESHPANDETARA

QUINOA MASALA KHITCHDI

I love this Khitchdi so much I now only make it with quinoa and not rice. The health benefits of quinoa are immense- low glycemic especially when compared to white rice, high in protein and fibre and a delicious nutty flavour and texture. You can add a variety of vegetables to this dish. I generally make it with leftover veggies to empty out the fridge. Serve it with homemade yogurt, some roasted papads and if you’re allowing yourself an indulgence a nice sweet and spicy pickle. This dish satisfies your tastes buds, nutritional needs, time constraints and truth be told quells my cravings for dessert after!

Ingredients Serves 3-4

50 grams white quinoa washed and soaked

50 grams moong dal or yellow mung beans washed and soaked

50 grams lal masoor or red lentil washed and soaked

2 tbspns vegetable oil

1 tbspns ghee or vegetable oil

1 dried bay leaf

1 inch piece of cinnamon

2 green cardamom

1 black cardamom

4 whole cloves

4 whole peppercorns

1 teaspoon cumin seeds

75 grams finely chopped red onion

150 grams chopped plum tomatoes

1 heaped teaspoon garlic and ginger paste

3/4 tsp turmeric powder

1 teaspoon fresh good quality garam masala

2 whole Indian green chillies or jalapeños stalks removed

100 grams cauliflower florets about 3/4 inch pieces

50 grams carrots diced

50 grams of shelled corn

50 grams shelled green peas

lime wedges and cilantro/coriander leaves to garnish

jaggery and salt to taste

yogurt, pickle and roasted papad as accompaniments

Quinoa Masala khichdi

Quinoa Masala Khichdi

METHOD

Drain both the lentils and quinoa in a sieve and reserve.

Heat ghee and oil in a pressure cooker or Dutch oven on high heat and add green and black cardamom, cinnamon stick, cloves, peppercorns and bay leaf and sauce 1 minute until fragrant. With slotted spoon remove all the spices except bay leaf and discard. Now add the cumin and cook one minute till it sizzles.

Add onions and saute till soft. Add tomatoes and a teaspoon of salt and cook 3-4 minutes until tomatoes are soft, pulpy and begin to release oil. Add the garlic and ginger and cook 1-2 minutes stirring to prevent burning.

Add lentils, quinoa, garam masala and turmeric and saute 2 minutes. Add enough hot water to cover the lentils and cook 5 minutes on high until it begins to dry.

Stir in veggies, jaggery, 1/2 teaspoon salt and enough water to cover the veggies. Close the pressure cooker, lower heat to medium and cook for 1 whistle or until tender and ready to eat.

Release steam and open cooker. If veggies are still firm and another cup of hot water and pressure cook until tender.

Add more salt, jaggery to taste.

Squeeze lime juice just before you serve the khitchdi.

Garnish with chopped coriander leaves .

Quinoa masala khichri with vegetables

BRINJAL/EGGPLANT/AUBERGINE BADENEKAYI GOJJU

This is a style of roasted and mashed eggplant from the  southern state of Karnataka.

It differs a fair bit from Maharashtra’s Vaangi Bharit and Punjab’s Baigan Bharta recipes which you will also find on the website.

You can watch the video on my Instagram feed @deshpandetara

SERVES 4

2 400 GRAM FIRM, PURPLE BRINJAL OR ITALIAN EGGPLANTS

1/2 TSP URAD OR WHITE BENGAL GRAM

1/2 TSP MUSTARD SEEDS

1/4 TSP FENUGREEK SEEDS (OPTIONAL)

PINCH ASAFETIDA

1 TSP TAMARIND EXTRACT OR TO TASTE

1 TABLESPOON CASHEW PIECES UNSALTED

1 TABLESPOON CASHEW POWDER ROASTED AND UNSALTED

1-2 iNDIAN GREEN CHILIES CHOPPED COARSELY (TO TASTE)

1/2 TSP JAGGERY (TO TASTE)

1/2 TBSP PEELED AND CHOPPED GINGER ROOT

1/2 TSP TURMERIC POWDER

3 TABLESPOONS VEGETABLE OIL

CHOPPED CILANTRO OR CORIANDER LEAVES FOR GARNISH

 

METHOD-

Slow roast the whole eggplants on an open flame or over a charcoal grill until they turn soft and fall apart. Cool them then slowly peel off the charred skin. Lightly wash them, remove larger seeds and puree ion a blender with tamarind.

Heat half the vegetable oil on a high flame.Add onions, green chillies and ginger and sauce well. Add to the brinjal puree and blend again.

Heat remaining oil in the same skillet. Add urad dal, then mustard and fenugreek seeds and asafoetida and sauce 1 minute. Add onions and cashew pieces and saute 1 minute.

Add turmeric and saute quickly. Immediately add eggplant puree and stir well. Stir I cashew or peanut powder. Add salt to taste. Adjust tamarind and jaggery.

Garnish with fresh chopped coriander leaves.

Serve hot with rice or flatbreads such as chapatis or rotis or with idlis.

 

 

MYSORE BONDA OR GOLI BHAJJI

Goli Bhajji

A classic Mangalore recipe also called Mysore Bonda and Mangalore Bhaji.

Ingredients

• 3 Green chillies v finely chopped

• 1 tsp Cumin seeds

• 1 tsp julienned Ginger root

• 1 cup water at room temperature

• 1 tablespoon coconut cut into 1/4 inch pieces

• 1 cup plain whole milk Yoghurt(curd)

• 1/4 cup fine rice flour

  • 1 cup maida or all purpose flour
  • 1/2 teaspoon granulated white sugar
  • 1/2 teaspoon baking soda

Vegetable oil for frying

Method:

Combine the flours, sugar and baking soda and stir in cumin, coconut, green chilies, ginger and a teaspoon of salt. Whisk curd and water together. Stir into the flour mixture. You should have a thick batter. Cover and let sit for 1 hour. Do not over beat this batter or you will have tough fritters.

Heat oil to fry on high flame in a small wok or kadai. Fashion the batter using two teaspoons into small balls about an inch wide and fry in hot oil, cook on a medium flame. First fry one until golden brown. Taste it and adjust seasonings before you do the rest. The batter  should be cooked through.

Serve them with your choice of coconut chutney. Recipe for white coconut chutney is here http://www.taradeshpande.in/udupi-style-clas…-coconut-chutney

Bendekaya Gojju Okra and Tamarind curry

Bendekaya Gojju Okra and Tamarind curry

 

 

Gojju in English means pulp and it is generally always a tangy and spicy dish with jaggery and a souring agent such as tamarind or hog plums.

However there are many variations for gojju across the southern states of India. A classic Karnataka dish Gojju can be a mashed eggplant gojju, a soupy onion (eruli) curry, a thick raisin  curry(ona draksha) even a thin tamarind flavoured gravy.

TIP-To prevent Okra from getting gummy during the cooking process wipe the whole vegetable with a slightly damp cloth and then again with a dry one. Do not wash the okra in running water.

Ingredients

250 Gram tender whole Bhindi (lady finger or okra)

1 1/2 Tbsp Tamarind concentrate

Jaggery and salt to taste

Oil

For dry masala:

1 tsp Fenugreek seeds

1 tsp white sesame seeds

1 tsp whole cumin seeds

1 teaspoon split Bengal gram or urad dal

For wet masala paste:

1 Cup Desiccated coconut

1 tsp small black Mustard seeds

1 1/2 tsp Uncooked rice

1/2 tsp Turmeric powder

8 Bedgi dried red chillies, stalks and seeds removed

For tadka/tempering:

2 tbsp vegetable Oil

3 Whole dry red Bedgi or Kashmiri chilies

1/2 tsp small black Mustard seeds

Method

Dry masala:

1.In a dry skillet on medium heat dry roast all the ingredients for the dry masala until fragrant. Stir to prevent burning about 2 minutes. Cool completely then grind into a fine powder. Feel it between your fingertips to make sure it is finely ground and doesn’t feel coarse.

Wet masala paste:

1.In a dry skillet roast all the ingredients for 3 to 4 minutes, stirring to prevent burning. Cool then grind to a coarse consistency. Add some water, a tablespoon at a time and keep grinding until you have a smooth chutney like paste. 

For the okra

Wipe okra clean with a slightly damp cloth. Avoid washing it. Once clean wipe with a dry cloth to remove any liquid. Snip a little bit of the end off- just the tip and slice off the head.

Heat 4 tsp of oil in a skillet on high heat (copper clad if you have one as it facilitates quick browning) and saute the whole okra, turning from time to time until golden brown and blistered on all sides.

Add the ground paste, lower heat to medium and stir well about 2-3 minutes to coat the okra and cook the spices. Stir constantly. 

Add 3 cups of water and the ground spices. Stir in tamarind and a teaspoon of jaggery and salt. Cook until gravy has thickened and the okra is tender. If required add more water to ensure okra is cooked.

Adjust for salt and jaggery.

For tempering

In a small skillet heat 2 tsp of vegetable oil, add all the ingredients for tadka/temper and saute for about 30 seconds without burning them.

Pour the tadka over the bhindi and serve hot. Stir well before serving with hot rice or chapatis.

KERALA KAALAN- YAM AND YOGURT CURRY FOR ONAM SADYA

Ingredients serves 6
100 g of Suran or  elephant yam peeled and diced into 1/2 inch pieces
1 raw banana peeled and diced into 1/4 inch pieces
1 cup of full fat or low fat plain yoghurt/curd thoroughly whisked
2-3 Indian green chillies stalks removed
3.5 tsp. of ghee or vegetable oil plus 1 tsp
½ tsp. turmeric powder
½ tsp. fenugreek seeds
½ tsp. mustard seeds
1 teaspoon black pepper powder
3 dry whole red chillies (Kashmiri ir. Bedgi)
10 fresh green curry leaves
For the masala paste grind together
1 1/2 cups of fresh grated white meat of coconut
½ tsp. whole cumin seeds

Method of Preparation
Grind the  fenugreek  and cumin seeds to a smooth powder  without water in a spice grinder. Then add the green chillies and coconut and grind again adding a little water to facilitate grinding until you have a smooth chutney like paste.

Cook all the vegetables in 6 cups of water with  turmeric powder, 1 tsp ghee or oil and 1 teaspoon salt for 6 minutes on a medium flame.

Add yoghurt and stir well. Lower the flame.

When the vegetables are just tender add the ground coconut mixture and stir well. Bring to a boil and then remove from flame.

Heat 3.5 teaspoons of ghee or oil in a small frying pan. Add  mustard seeds and sauce 1 minute. Then add dry red chillies and curry leaves and cook until fragrant and golden. Pour over the vegetables and stir well. Adjust for salt.

Serve hot with rice or chapatis.

 

Eggless Mango Ice-Cream

eggless mango ice-cream

Ingredients for one kg ice cream
1 l whole milk, plain
2 heaped tablespoon eggless custard powder
1 cup smooth fresh mango puree, whipped in liquidizer (use Langda, Alphonso or any mango with a thick pul
25 grams (1/4 cup) milk powder
100 grams white granulated  sugar
¾ cup plain heavy cream
1.5 tsp agar- agar dissolved in a tablespoon of cold water

Method

Dissolve custard and milk powder powder in a cup of warm milk.

Let remaining milk simmer for 5 – 10 minutes on a medium flame. When it reaches a boil  add dissolved custard powder, milk powder and cook for 10 minutes until mixture thickens. Stir constantly to prevent burning, especially at the bottom of the pan.

Add sugar and cook until dissolved. Strain through a fine sieve and discard any bits and pieces. Stir in the agar-agar until dissolved. Strain again through a fine sieve. Cover tightly with plastic wrap, pressing the wrap down into the surface of the custard to ensure it doesn’t form a skin when cooled and refrigerate until milk mixture is cold. Stir in cold mango puree and cream when the milk is cold. Put this mixture into an ice cream maker or churner and follow its instructions. Churn the ice cream until it is just set and edible. Scoop into a frost free tightly sealed ice-cream container and refrigerate until you are ready to eat it again.

Dip an ice cream scoop into hot water and scoop out the mango ice cream into serving bowls.

 

CRISPY, BUTTERY SMASHED POTATOES WITH GARLIC AND CHIVE CREAM DIP

THESE ARE SO GOOD!! YOU CAN USE MEDIUM SIZE POTATOES AS WELL IF YOU PREFER A LARGER SCOOP. THESE POTATOES SHRINK WHEN BAKED.SERVE THEM AS CANAPES WITH CREAM CHEESE PIPED ON TOP, SERVE THEM AS A CHIP AND DIP OR AS A SIDE WITH A GOOD ROAST. IF YOU USE ONLY OIL AND A CREAM CHEESE SUBSTITUTE THIS DISH IS VEGAN.

 

 

SERVES 4-5

INGREDIENTS

400 GRAMS BABY POTATOES (MIXED COLORS IF YOU CAN FIND THEM)

SALT AND WHITE PEPPER TO SEASON

1/4 CUP VEGETABLE OIL

2 TBSP BUTTER MELTED OR JUST USE OIL

METHOD FOR POTATOES

WASH THE POTATOES AND STEAM THEM USING A PRESSURE COOKER OR STEAMER UNTIL THEY ARE JUST TENDER ENOUGH TO BE PIERCED BY A FORK.

DRAIN THE POTATOES COMPLETELY AND LINE THEM ON A BAKING TRAY.

PREHEAT OVEN TO 375F AND PREPARE MIDDLE RUNG.

USING A POTATO MASHER SMASH EACH POTATO UNTIL JUST BROKEN.  THIS SHOULD TAKE NO MORE THAN ONE BASH. THE AIM IS TO FLATTEN THEM A BIT AND OPEN THEM UP. DONT MASH THEM.

BUTTER THE POTATOES ON BOTH SIDES GENEROUSLY WITH A BRUSH  THEN OIL THEM WITH THE SAME BRUSH. YOU WONT REQUIRE ALL THE OIL SO SAVE IT FOR ANOTHER RECIPE.

SEASON WITH WHITE PEPPER AND THEN  LIGHTLY WITH SALT (REMEMBER YOUR DIP HAS SALT SO YOU NEED TO BALANCE THE SALTINESS)

BAKE IN THE OVEN FOR 35 MINUTES UNTIL GOLDEN AND CRUSTY.

SERVE IMMEDIATELY  WITH DIP.

 

 

 

 

 

 

FOR THE DIP

YOU CNA REPLACE THE CREAM CHEESE WITH A VEGAN TOFUTTI OR ALMOND CREAM CHEESE FOR A VEGAN DIP.

180-200 GRAMS CREAM CHEESE AT ROOM TEMPERATURE

4 BULBS  GREEN ONIONS OR SCALLIONS FINELY CHOPPED

8-10 CHIVES FINELY CHOPPED

1.5 TBSPS FINELY MINCED GARLIC

1 TEASPOON LEMON OR LIME JUICE

ZEST OF ONE LEMON OR LIME

SALT TO TASTE

METHOD:

WHISK THE CREAM CHEESE UNTIL FLUFFY. ADD REMAINING INGREDIENTS AND BEAT UNTIL WELL INCORPORATED. ADD SALT AS REQUIRED AND STIR WELL.