Category: Indian

Categories
Gluten-Free Indian Recipes Vegan Vegetarian

Lemony Rice Noodles (Sevai)

Lemony Rice Noodles (Sevai) is a popular breakfast dish form Southern India. Simply and delicious, this can be eatn with plain yogurt or any type of Indian pickles.

Ingredients

  • 1 package of rice noodles
  • ½ cup frozen peas
  • 1 tsp jalapeno/Thai chili, chopped
  • ¼ tsp. black mustard seeds
  • 1/8 tsp. black gram (skinless) lentils
  • 2-3 curry leaves (optional)
  • 1 lemon, juice
  • 1/8 tsp turmeric
  • salt to taste

Directions

  1. Soak the rice noodles in hot water for 10 minutes. Drain and cut them with a scissors.
  2. Microwave the frozen peas for 4 minutes.
  3. Place 1 Tbsp. of oil in a pan and add the mustard, black gram peas, curry leaves , turmeric and chopped jalapenos/Thai chilis.
  4. When the mustard seeds start to burst, turn off the heat, add the noodles and peas and mix well.
  5. Serve with yogurt and Indian pickels.
Categories
Cauliflower Gluten-Free Indian Recipes Vegan Vegetarian

Cauliflower Five Spice with Peas

Cauliflower Five Spice with Peas is a meld of exotic spices that add a great depth of flavor to this quick and easy dish!

Ingredients

  • ½ head of cauliflower, florets
  • ½ cup green peas, frozen
  • ½ tsp cumin seeds
  • 1/8 tsp black cumin seeds
  • ½ fennel seeds
  • ½ tsp black mustard seeds
  • ½ tsp fenugreek seeds
  • 1/8 tsp salt
  • 1 Tbsp. canola oil

Directions

  1. Warm canola oil in a skillet. Add the seeds : black mustard, cumin, black cumin, fenugreek and fennel and cover till the mustard starts bursting.
  2. Add the cauliflower and frozen peas and sauté for 3-5 minutes till the cauliflower is soft. Serve hot as a side.

Categories
Indian Recipes Spinach Tofu Vegetarian

Palak Paneer with Tofu

Palak Paneer with Tofu is a healthier option and tastes simply divine!

Ingredients

  • 1 bag fresh spinach, washed, dried and chopped
  • 1 box extra firm tofu, cubed
  • 1 tsp root ginger, grated
  • 1 clove garlic, grated
  • ¼ cup onions, diced
  • 2 Tbsps sour cream
  • ½ tsp curry powder
  • 1/8 tsp salt

Directions

  1. Sauté the onion is a little oil until it is soft, for about a minute. Add the ginger, garlic, spinach, salt, black pepper, curry powder and continue sautéing until the spinach wilts.
  2. Blend the spinach mixture in/with a blender until smooth.
  3. Place the tofu on a baking sheet. Sprinkle with salt, drizzle with oil and broil for 10 minutes till it browns slightly.
  4. Add the tofu to the spinach mixture and mix well. Heat through and serve hot with naan bread.

Categories
Asian Indian Recipes Tea

Easy Classic Chai Tea

Here’s how you can spice up your beverage for a cuppa Easy Classic Chai Tea!

Ingredients

  • 2 cloves
  • ¼ tsp. cardamom seeds
  • ¼ tsp grated ginger
  • 2 bags of tea
  • ½ cup plant-based milk
  • 2 tsps. sugar (optional)
  • 2 cups of water

Directions

  1. Microwave a cup of water with a clove, 1/8 tsp. cardamom and 1/8 tsp. grated ginger, and a tea bag for a minute. Strain or fish out spices with a spoon.
  2. Stir in 1/4 cup milk and 1 tsp. sugar (optional). Enjoy your warm cup of chai tea!
Categories
Asian Curry Gluten-Free Indian Potatoes Recipes Vegan Vegetarian

Potato and Spinach Koftas

Meatless meatballs couldn’t be tastier than these Potato and Spinach Koftas!

Ingredients

  • 2 russet potatoes, boiled, peeled, mashed
  • ¼ cup spinach, chopped
  • ½ cup chick pea flour (substitute: all purpose flour)
  • 1 cup tomato sauce (tomato-basil or marinara)
  • ½ tsp curry powder
  • ¼ tsp black pepper
  • 1/8 tsp salt
  • 2 Tbsp olive oil

Directions

  1. Mix the mashed potatoes, spinach, salt, pepper, curry powder, flour and mix well. Scoop out a spoonful and roll it into a ball-shaped kofta. Continue to do this till all the potato mix has been used.
  2. Place on a baking sheet, brush with olive oil and broil for 10 minutes till browned. Turn over the koftas and broil for another 5 minutes till they are browned all over.
  3. Warm a table spoon of olive oil in a pan and add the tomato sauce to it and heat through. Pour the sauce over the koftas and serve warm with rice or flat breads.
Categories
Asian Indian Recipes Tofu Vegan Vegetarian

Tofu Manchurian in 3 Easy Steps

Enjoy the tastes of North East India with Tofu Manchurian in 3 Easy Steps!

Ingredients

  • 1 package extra firm tofu
  • 1/3 cup red peppers, diced
  • 1/3 cup green onions, sliced
  • 3 Tbsps. tomato sauce
  • 3 Tbsps. soy sauce
  • 2 Tbsps. corn starch
  • 2 Tbsps. oil
  • ½ cup water

Directions

  1. Drain the tofu and slice into cubes. Place on a sheet pan, brush with oil and broil for 10 minutes till it browns.
  2. Add some oil to to a pan and sauté the red peppers for about a minute. Add the green onions, tomato sauce, soy sauce and cornstarch mixed with water. Heat till the sauce thickens.
  3. Add the tofu to the sauce and mix well. Serve with rice or noodles.
Categories
Carrots Gluten-Free Indian Recipes Thanksgiving Vegan Vegetarian

Turmeric Roasted Carrots with Cumin

This simple and easy Turmeric Roasted Carrots with Cumin makes a flavorful side.

Ingredients

  • 8 oz baby carrots, sliced
  • 1 tsp turmeric
  • 1 tsp cumin
  • 1/8 tsp salt
  • 1 Tbsp olive oil

Directions

  1. Slice each baby carrot into 4 pieces length-wise.
  2. Sprinkle olive oil, turmeric, and cumin mix well.
  3. Broil in oven for 10 minutes.
Categories
Appetizer Asian Indian Potatoes Recipes

Potato Patties with Mint Chutney

Potato patties (aka aloo tikki) with Mint Chutney are a popular tea-time (tiffin) snack in India. Try them with tea or as an appetizer.

Ingredients

  • For the patties:
    • 3 Russet potatoes, boiled and mashed
    • 1 Tbsp curry powder
    • 1/4 cup peas, frozen, thawed
    • 1/4 cup bread crumbs (optional)
    • 1 Tbsp oil
    • 1/8 tsp salt
  • For the mint chutney
    • 1/2 cup mint leaves
    • 1 bunch cilantro
    • 1/2 inch slice ginger
    • 1/2 inch jalapeno
    • 15 peanuts (optional)
    • 2 Tbsps lime juice
    • 1/2 cup water
    • 1/8 tsp salt

Directions

  1. Mix the potatoes, breadcrumbs, curry powder, salt and peas and make into patties.
  2. Brush with oil and broil on each side for 10 minutes till golden brown.
  3. Place the mint leaves, cilantro, ginger, jalapeno and peanuts with a little water in a blender and grind to a smooth paste. Then mix in salt and lime juice.
  4. Serve the patties warm with the mint chutney.
Categories
Asian Curry Gluten-Free Indian Okra Recipes

Okra Sambar

Sambar is a spicy gravy that originates from Southern India and is usually made with tamarind. This version of Okra Sambar uses tomato sauce instead.

Ingredients

  • 1/3 cup onions, minced
  • 1/3 cup celery, diced (optional)
  • 1/3 cup carrots, diced (optional)
  • 1 cup okra, frozen
  • 1 cup red lentils, cooked and mushed
  • 2 Tbsps tomato sauce (marinara or tomato basil)
  • 2 tsps Madras curry powder/Sambar powder
  • ½ tsp black mustard seeds (optional)
  • ¼ tsp fenugreek seeds (optional)
  • 1 tsp lime juice
  • 1 tsp canola oil
  •  2 tsps chopped cilantro
  • 1/8 tsp salt
  • 2 cups water

Directions

  1. Heat the mustard and fenugreek seeds in oil till the mustard pops.
  2. Add the onions and sauté till soft. Add celery, carrots and continue to sauté for about a minute.
  3. Add the okra, a cup of water, tomato sauce, curry/sambar powder, salt and boil for about 8-10 minutes till the okra is cooked.
  4. Add the lentils with a cup of water and heat through. Top with chopped cilantro. Serve with hot, cooked white rice.
Categories
Asian Gluten-Free Indian Recipes Rice Vegetarian

Lemon Rice

Add some sunshine to your plate with this tangy, easy lemon rice.  

Ingredients

  • 2 cups long grain white rice, cooked
  • 1 cup green peas, frozen
  • 2 Tbsps lemon juice
  • ½ tsp turmeric
  •  ½ tsp black mustard seeds
  • ½ tsp jalapeno, minced
  • ½ tsp black gram dhal (optional)
  • 1/3 cup peanuts, roasted (optional)
  • ½ tsp salt
  • 1/3 cup cilantro, chopped
  • 1 tsp canola oil

Directions

  1. Heat oil with the mustard seeds, black gram dhal and turmeric till the mustard pops.
  2. Add peas, 1/8 tsp salt and sauté for about 2-3 minutes.
  3. Add the peanuts, 1/8 tsp salt the rice and lemon juice. Turn off heat and mix well.
  4. Sprinkle cilantro on top.