Tag Archives: vegetarian

Mrs. Kaur

Jaahaan’s mom, Mrs. Kaur is visiting from Delhi for a few weeks. I don’t know why she would visit Syracuse in January with all this snow when the weather in Delhi is balmy and wonderful. I’d been hearing stories about her mom’s obsession with PNC, so I asked for a cooking lesson and Mrs. Kaur gratefully obliged. When I arrived at Jaahaan’s apartment Mrs. Kaur  already had all the spices set out, the vegetables diced, and was ready to go. It was like entering into the Indian version of Everyday Italian with Giada. Pretty much a dream come true.

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This is all Mrs. Kaur has to work with. One saucepan, one skillet and a rice cooker. And I learned that the basic ingredients in any Indian dish are tomatoes, onions, maybe some ginger garlic paste, and some spices. Really the most essential spice is a garam masala mix. Just goes to show that Indian cooking isn’t hard. All you need is a pot, some vegetables, and a spice mix and you are cooking like a true Desi lady. Most of the ingredients used can be found in the International isle at Wegmans. Some of the more obscure items, like amchoor powder, can be found at Kashmir Grocery on Erie Boulevard.

PANEER CURRY

1/4 cup onion paste* |||| 1 teaspoon garlic ginger paste |||| 3/4 cup tomato puree |||| 1 teaspoon salt |||| 1/2 teaspoon turmeric |||| 1 teaspoon garam masala |||| 1/2 teaspoon cumin powder |||| 1 teaspoon chili powder |||| 1/2 cup diced green pepper |||| 1/2 cup diced onion |||| 1 1/2 cups milk |||| 1 package fried paneer

*To make the onion paste: mix diced onions in a blender or a food processor until an onion paste forms. Then briefly saute the paste in a skillet with some oil until the paste turns light brown. The onion paste will keep in the fridge for up to a month.

1. Heat vegetable oil in the bottom of a medium-sized pot. Add the onion paste and garlic ginger paste and saute for about 2 minutes.

2. Then add the tomato puree and spices. Allow the mixture to cook for another 3-4 minutes.

3. Add the milk, green peppers, onions, paneer, and 1 /2 cup of water to the spiced tomato puree mixture.  Allow the mixture to boil until the curry thickens and the vegetables are tender, about 15 minutes.

POTATOES with MUSTARD SEEDS

1 teaspoon mustard seeds |||| 2 potatoes, peeled, boiled, and diced |||| 1 small onion, cut into thin strips |||| 1 teaspoon garlic ginger paste |||| 1/4 cup tomato puree |||| 1 teaspoon salt |||| 1/2 teaspoon amchoor (dried mango powder) |||| 1/2 teaspoon turmeric |||| 2 teaspoons garam masala |||| 1 teaspoon dhania powder (coriander seed) |||| 1 teaspoon chili powder

1. Heat a few teaspoons of vegetable oil in a skillet. Once the oil is hot, add the mustard seeds. Beware! The mustard seeds will pop. Stand back so you don’t shoot your eye out. Allow the seeds to cook for about 30 seconds before adding the onions.

2. Once the onions start to turn brown add the tomato puree and the spices. Allow the onions to cook with the spices for another 3-4 minutes.

3. Then add potatoes and 1 cup of water to the skillet. Allow the mixture to cook until the water is totally evaporated.

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Econ homework and a plate of Indian food for dinner.

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This kitty only speaks Hindi.

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Filed under indian cuisine, side dish, vegetarian

chunky country cornbread

1 cup green onions |||| 1 3/4 cups yellow cornmeal |||| 1 1/4 cups flour |||| 1/4 cup sugar |||| 1 tablespoon + 6 tablespoons butter |||| 1 tablespoon baking powder |||| 1 1/2 teaspoons salt ||||1/2 teaspoon baking soda |||| 1 1/2 cups buttermilk |||| 3 large eggs |||| 1 1/2 cups grated sharp cheddar cheese |||| 1 cup whole corn kernels |||| 1/2 cup roasted red peppers from a jar, chopped  |||| 2 tablespoons jalapenos, seaded and chopped

1. Preheat oven to 400 degrees. Melt 1 tablespoon of butter in a skillet and saute green onions until browned.

2. Mix the cornmeal, flour, sugar, baking powder, salt, and baking soda in a large bowl. Whisk buttermilk and eggs in a seperate bowl. Mix the milk mixture into the cornmeal mixture. Add 6 tablespoons melted butter, cheese, green onions, corn, red pepper, and jalapenos.

3. Pour batter into a greased 6×6 glass casserole dish. Bake cornbread about 1 hour and 15 minutes until bread is golden brown.

COST

I had the flour,  sugar, butter, baking powder, salt, baking soda and eggs in the pantry.

$0.99 – 1 bunch green onions

$1.69 – 1 jar of yellow cornmeal

$4.69 – 1 chunk of sharp cheddar cheese (but I only used half of the chunk)

$1.42 – 1 bag of frozen whole corn kernels

$3.99 – 1 jar of roasted red peppers (but I only used about 1/3 of the jar)

$0.19 – 1 jalapeno

________

$12.97 TOTAL

$12.97/10 servings = $1.30 per serving

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beet stir fry

(This is the first contribution from Amy, a good friend of mine and now a locavore!)

4 beet stalks |||| 1 large carrot |||| 2 cloves of garlic |||| 1/2 of a red onion |||| few slabs o’ butter |||| dollop of honey

1. Preheat the oven to 350 degrees. Cut stalks off the beets; put the greens aside but do not throw away. Wash the beets and put in oven safe baking pan, sprinkling a nice portion of water over the beets. Put foil over the pan and toss in the oven. Set timer for 30 minutes.

2. Wait about 20 minutes until starting the next steps. Mince garlic and chop onion to your preference. Chop carrot into thin slices. In a pan melt butter, throw in garlic, onion, and carrot. Flame is high; let this stir-fry until carrots are browned. Wash the beet greens (that you set aside before) and begin to tear away into bite sized pieces, throwing into the stir-fry pan. If needed, add more butter. Set the flame to a lower setting and let the greens mix and cook into everything in the pan.

3. Take the beets out of the oven (they are ready when you can easily slide a knife though the heart of a beet). Run each beet under cool water, the skins should slide right off. Chop the beets into quarters, then add to the stir-fry pan. Grab your dollop of honey and toss in the pan, now raising the flame. Let all the ingredients mix well and when they look evenly combined, turn off the heat and enjoy!

To read Amy’s tips and review, click here… Continue reading

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Filed under Local Foods, vegetarian

chickpea curry

2 tablespoons vegetable oil |||| 3 garlic cloves, crushed ||||  2-3 teaspoons finely grated fresh ginger root |||| 2-3 tablespoons medium or hot curry powder |||| 1-2 teaspoons dried red pepper flakes |||| 1 1/2 x 14.5 ounce can diced tomatoes |||| 1 teaspoon brown sugar |||| 2 x 13 ounce cans chickpeas, drained and rinsed |||| pinch of salt |||| low-fat plain yogurt, for garnish

1. Heat oil in a large, non stick wok or frying pan and add the garlic and ginger. Stir-fry for thirty seconds and then add the curry powder and dried red pepper flakes. Cook for 1 minute before adding the diced tomatoes and sugar.

2. Bring the mixture to a boil, cover, reduce the heat, and cook over medium heat for 10-12 minutes.

3. Stir in the chickpeas and mix well. Cook over medium heat for 3-4 minutes, until chickpeas are heated through.

4. Season with salt and remove from the heat. Garnish with yogurt before serving.

COST:

This is a really cheap recipe. I had the oil, garlic, sugar, salt and curry powder in the pantry. I am new to cooking Indian, so I don’t know a lot about the spices and how they are used. For now I am cheating with a purchased curry powder mixture. Curry powder is available in the spices section of any grocery store and usually costs $3-5. Here’s the cost of the ingredients I purchased:

$0.60 – small piece of ginger root                                                                                                          

$2.40 – 2 cans of diced tomatoes                                                                 

$1.58 – 2 cans of chickpeas                                                                          

$0.97 – 6 ounce container of plain yogurt                                                  ________                                                                                                       

$5.55 TOTAL

$5.55/ 4 servings = $1.39

 

For my tips and reviews click here . . .

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Filed under indian cuisine, Uncategorized, vegetarian

corn chowda

3 tablespoons olive oil |||| 1/4 of a large white onion, finely chopped |||| 1/2 cup chopped celery |||| 1/2 of a large green pepper, seeds and membrane removed, finely chopped |||| 1 cup diced pared raw potatoes |||| 2 cups water |||| 1/2 teaspoon paprika |||| 1/2 of a bay leaf |||| 1/2 teaspoon crushed red pepper flakes |||| 3 tablespoons flour |||| 2 cups of milk |||| 1 can creamed corn |||| 2 cups whole kernel corn |||| salt and pepper to taste

1. Saute onion, celery and green pepper in olive oil.

2. When vegetables are golden brown add potatoes, water, spices and simmer until tender (about 45 minutes.)

3. After the potatoes are tender, bring the mixture to the boiling point, and then add the flour, 1/2 cup of milk and creamed corn.

4. Let it summer for 5 minutes then add the additional 1 1/2 cups of milk and the whole kernel corn. Heat thoroughly, but do not let the soup boil.

 

For my tips and recipe reviews click here . . .

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Filed under soup, vegetarian