Category Archives: Vegetarian

Cabbage Thoren

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Cabbage ThorenCabbage “thoran” is a dish my mom made often. It is a Kerala specialty and the main ingredients are shredded cabbage and grated coconut. Thoran means dry vegetable dish, in that it does not have a gravy. I am sharing with you a basic thoran recipe. You can switch the star ingredient, cabbage, for French green beans, carrots, or spinach.

My mom was my favorite chef and I loved the food she made for my family. During dinner, she would often tout the health benefits of the vegetables she cooked. When we had cabbage thoran, her lecture would go something like this: “Did you know that the cheap, humble looking cabbage can do wonders for our bodies? It has more vitamin C than oranges. It helps to repair the wear and tear of our bodies and also treats ulcers and certain cancers, while strengthening our immune system.” I am sure my brothers and sister can hear my mom’s voice right now. I catch myself doing the same thing at my table with my children!

My daughter-in-law, Dharti, likes this dish so I find myself buying cabbage more often than I used to. Shredding cabbage is easy to do with a mandoline. In India we used a small stone mortar and pestle to crush the ingredients required for this recipe, but you can use a blender or food processor to do the same job.

Cabbage Thoren
1 small cabbage, finely shredded (about 6-8 cups loosely packed)
1 teaspoons red chilli seeds
1 teaspoon cumin seeds
2 cloves garlic, grated
2 tablespoons chopped shallots
1 cup grated fresh coconut (or grated frozen coconut)
1½ teaspoons salt
½ teaspoon turmeric powder
2 tablespoons coconut oil (or vegetable oil)
½ teaspoon mustard seeds
1 teaspoon black gram dal
6 tablespoons sliced shallots
1 sprig curry leaves
2 green chillies (optional)

Coarsely grind the chilli seeds, cumin seeds, finely grated garlic and 2 tablespoons sliced shallots in a food processor. Two or three pulses should do. Add coconut and turmeric and pulse again so that all the ingredients are coarsely ground.

Wash the shredded cabbage, drain well and put it in a saucepan over medium high heat. Make a well in the center of the cabbage and add the ground ingredients. Cover the ground ingredients it with a little cabbage and put the lid on the pan. Cook for about six minutes. Stir well and if there is water, remove the lid and let the water evaporate. Remove from heat.

Heat oil in a small pan over medium high heat. Add mustard seeds and when they splutter, add the black gram dal and let them brown lightly. Then add the curry leaves and chopped shallots. When the shallots turn light brown pour the seasoning is ready. Pour it over the cooked cabbage. Stir well, garnish with fresh green chillies and serve.

Blueberry Pancakes

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Blueberry pancakes3There’s nothing like waking up to pancakes on a Sunday. I wish I could have them more than once a week. I must admit that, for many years, my pancakes were made from a box of Bisquick. This morning, I made some blueberry pancakes from scratch, thanks to the crew from America’s Test Kitchen. And they are simply amazing!

My family knows I love cookbooks so when they visit me they often bring me books. My nephew, Bobby, and his wife, Anna, visited recently from New York and they brought me, The Complete America’s Test Kitchen TV Show Cookbook – 2001-2013. Thanks, kids, I love the book. The blueberry pancake recipe that I share with you today is adapted from this book. So, get in the kitchen and give this recipe a try. I promise, you will not go back to making pancakes from a box!

Blueberry Pancakes
2 cups all purpose flour
2 tablespoons sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
2 cups buttermilk
1 egg
3 tablespoons unsalted butter, melted and cooled
4 teaspoons vegetable oil
1 cup fresh blueberries

Place the blueberries in a mesh strainer and wash them gently by running cold water over them. Dry the blueberries on a paper towel lined plate.

In a medium bowl whisk the flour, sugar, baking powder, baking soda, and salt.

Whisk the egg, melted and cooled butter, and buttermilk until combined. Make a small well in the center of the dry flour mixture; pour the milk mixture and whisk very gently until just combined. Don’t over-mix.

Heat a large nonstick pan over medium heat; add 1 teaspoon of oil and turn the pan to coat the entire surface. Pour ¼ cup of the batter onto three spots on the pan; sprinkle 1 tablespoon of the blueberries over each pancake. Cook until large bubbles appear on the surface of the pancake. About two minutes. Turn the pancake’s and cook until golden brown on the other side. Make the rest of the pancakes in the same manner. These pancakes taste best topped with butter and dusted with confectioners’ sugar. Yummy!

Mushroom Soup

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Mushroom Soup2A bowl of hot soup is a welcome comfort on cold winter evenings. I make soup for dinner quite often  because it is easy to make, filling, and light enough for an evening meal. The mushroom soup recipe that I am sharing with you today is a basic recipe which can be changed easily with whatever vegetables you have on hand. For example, if you don’t have enough mushrooms, you could add a potato, two carrots, two sticks of celery and make a vegetable soup. Soup and toasted cheese sandwiches are made for each other. Try this recipe and let me know how it turns out. Stay warm!

Mushroom Soup
6 tablespoons unsalted butter
¾ cup minced shallots
1 teaspoon minced garlic
1/2 teaspoon freshly grated nutmeg
4 cups chopped button mushroom and stems
4 cups chicken or vegetable stock
1 cup hot water
1 cup heavy cream
Salt and pepper to taste

Wipe the mushroom clean and slice into ¼ in thick pieces. You can use the stems as well.

Melt butter in a large pot over medium low heat. Add the shallots and sauté until transparent. It will take about 4 minutes. Add the garlic and nutmeg and cook until fragrant. Add the mushrooms and stir well so that the pieces are coated with butter. You can turn the heat up to medium high at this point. Stir once in a while until the mushrooms release their liquid. Reduce the heat to medium low and cover the pot and cook until all the water evaporates.

Add chicken stock or vegetable stock and the hot water. Cover and bring to a simmer, then reduce the heat to low and simmer until the mushroom are fully cooked and tender. It will take about 20 minutes. Let the soup cool.

Puree the soup in a blender until smooth. Put the puree back into the large pot and add the cream. Bring to simmer over low heat. Season with salt and pepper. Garnish with croutons and little blobs of cream.

Fettuccine Alfredo

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Fettuccine Alfredo2I love Fettuccine Alfredo. Every time I order it at an Italian restaurant, my kids tease me for not trying something new. I just like the fact that it takes only pasta, butter, cream, Parmigiano-Reggiano, salt, and pepper to create such a heavenly dish! In preparation for this recipe, I tested several from different magazines. After a few modifications, I have finally come up with this version that my kids and I think turned out the best.

When I have unexpected guests, Fettuccine Alfredo is on my dinner menu. Its quick and requires ingredients you probably already have in your pantry and refrigerator. Serve it with thick slices of garlic bread and a hearty tossed salad. Try it and let me know what you think.

Fettuccine Alfredo
1 pound dried Fettuccine
1½ cups heavy cream
6 tablespoons unsalted butter
½ teaspoon salt
¼ teaspoon freshly ground black pepper
2 cups finely grated Parmigiano-Reggiano cheese
3 tablespoons pasta water
Fresh parsley for garnish, optional

In a saucepan, bring 1 cup heavy cream and butter to a simmer over medium heat. Reserve ½ cup of the cream for later. Lower the heat and simmer gently until the milk and butter mixture reduces to ½ cup. It will take about 15 minutes. Turn off the heat and add the remaining ½ cup of cream. Season with salt and pepper.

Using a large pot, cook the pasta according to the directions on the package. Remember to add salt to the boiling water before you add the pasta. When the pasta is cooked but still firm when bitten, reserve 3 tablespoons of the cooking water, drain the pasta, and put it back into the pot.

In a large, shallow serving bowl add half the finely grated Parmigiano-Reggiano. Pour the warm butter and cream mixture over it. Immediately add the hot pasta and the reserved pasta water. Toss well and then sprinkle the other half of the Parmigiano-Reggiano. Garnish with fresh parsley and serve right away.

Curd Rice (Yoghurt Rice)

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Curd rice7This is my version of the popular South Indian curd rice. It is called dahi bhath, thayir sadam, masar anna, and perugu annam depending on which part of the country you come from. I’ve used Basmati rice, plain whole milk yoghurt, and heavy cream in my recipe. I bought the yoghurt that I used for this recipe from the Indian grocery store, but you can also use whole milk yoghurt from the regular grocery store. Just make sure that the yoghurt is not flavored. In my version, I did not mash the rice as I like to keep the grains whole. To some of my readers, this may not sound like the traditional curd rice recipes from South India, but I like the creamy, comforting, distinct flavor of this rice dish, and I hope you will too.

A South Indian meal often ends with curd rice. It has a calming effect on your digestive system after a spicy meal. You can also use leftover rice to make this dish. Serve it with pickle, chutney, or a simple vegetable dish.

Curd Rice

2 cups Basmati rice
4 cups water
4 teaspoons salt
2 cups plain whole milk yoghurt (unflavored)
1 cup heavy cream
3 tablespoons vegetable oil
1 teaspoon black mustard seeds
1 teaspoon split bengal gram dal (chana dal)
1 teaspoon black gram dal (urad dal)
1 stalk curry leaves
1 finely chopped green chilli (optional)
a pinch of asafoetida

Put the rice in a medium bowl and add enough water to cover it. With your hands gently swish the rice so as to release the excess starch. Pour off the water and repeat four or five times until the water runs almost clear. Drain in a colander.

Put the rice in a small saucepan along with the water and salt. Place the saucepan over medium-high heat and bring the water to a boil. Reduce the heat to low, cover, and simmer until all the liquid is absorbed, about 15 minutes. Turn off the heat, remove the lid, fluff the rice with a fork and let it cool to room temperature. Beat the yoghurt with a fork until creamy and then stir in the heavy cream. Once the rice has cooled completely, add the yoghurt-cream mixture. Mix well and set aside while you prepare the seasoning.

To season the rice, heat oil in a small frying pan over medium heat until shimmering. Add mustard seeds, and when they pop add the split bengal gram dal. When it turns light brown add the black gram dal and fry until it also turns light brown. Add the curry leaves, green chilli, and asfoetida. Fry for 30 seconds. Turn off the stove and pour the seasoning over the rice. Mix gently so the rice is well flavored with the seasoning.

Nutrela Curry

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Nutrela Curry2I’m lucky to have one of my nephews living close by. He recently dropped some groceries to my home and said, “Aunty, I see that you are cooking a lot because of your new website, so I thought I would bring you some ingredients!” Thank you, Eddy!

Among the ingredients he brought was a box of Nutrela Soya Chunks. It is made by Ruchi and comes in three variations – soya chunks, mini-chunks, and granules. It is known in India as Soy Mealmaker and it can be purchased at Indian grocery stores or even from Amazon.com. It is an excellent source of protein and a great alternative to meat for vegetarians. I use soya chunks to replicate non-vegetarian dishes. I find that it takes on the taste and flavor of the spices and vegetables that I add.

The first step in preparing Nutrela for cooking involves soaking the chunks in warm salt water for ten minutes. You can omit the salt if you intend to make a sweet dish or if you have salt restrictions. The second step involves draining the water and washing the chunks until the water runs clear. Squeeze the excess water from the chunks and it is ready for you to use in your curry. Here is a recipe that I tested yesterday.

Nutrela Curry
1 cup chopped onions
1 inch piece of ginger
5 cloves of garlic
3 green chillies
¼ cup chopped cilantro
4 tablespoons oil
4 cloves
4 green cardamoms
2 bay leaves
2 black cardamoms
1 inch piece of cinnamon
1 teaspoon cumin seeds
2 diced tomatoes
1 teaspoon chilli powder
2 teaspoons coriander powder
½ teaspoon turmeric powder
1 cup diced potatoes
½ cup frozen peas
2 cups soya chunks (soaked, drained, washed per instructions on the Nutrela box)
2 cups vegetable stock
salt to taste
½ cup yoghurt

Pulse onions, ginger, garlic, chillies, and cilantro in a blender and process until it is ground. Scrape down the sides of the blender once during the process. Heat oil in a pan over medium heat until shimmering. Add the whole spices (garam masala) – cloves, green and black cardamom, bay leaves, cinnamon, and cumin seeds. When the cinnamon stick unfurls and the cloves and other spices pop add the ground onion mixture. Cook stirring until fragrant, about five minutes.

Next add the tomatoes and cook, stirring frequently, until the liquid evaporates and the oil separates. Add the chilli, coriander, turmeric powder and salt. Stir for 30 seconds and then add potatoes, peas, soya chunks, and stir in the vegetable stock. Bring to a simmer over medium heat and cook for 10 minutes or until the potatoes and peas are done and the curry begins to thicken. Add the yoghurt, reduce the heat to medium-low and cook for another seven minutes. Your delicious, protein-packed curry is ready to be served with steaming hot rice.

Croissant with Poached Egg

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Egg 4For the past several years, my friends and I plan a family brunch during the Christmas holidays. Our children have grown up with this tradition, and they look forward to the occasion with anticipation.

Croissants with poached eggs, avocados, tomatoes, sprouts, and hollandaise sauce is Carla’s favorite item on the menu! While we were planning the menu this past year she whispered, “Aunty Maggie, are you making that croissant and egg thingy?” I loved the compliment because Carla is an accomplished baker, cook, and entrepreneur. Here is a link to Carla’s website.

Poaching eggs, to some, may sound daunting, but it’s easy. I’ve created a video to show you how. I am a novice at online videos, so please be patient as I learn.

This recipe looks long because it has three components. Poaching the eggs, making the hollandaise sauce and assembling the croissant sandwich. Trust me, it’s worth every bite. I’m sure at least one person would readily agree!

Croissant with Poached Egg
4 croissants
2 avocados, sliced
2 heirloom tomatoes, sliced
4 oz box of Alfalfa sprouts
4 poached eggs (see video)
Hollandaise sauce (see recipe below)

Slice each croissant in half, place them cut side down on a baking tray and toast them in an oven set at 350 degrees for five minutes.

Poach eggs (see video on how to poach eggs), and make the hollandaise sauce (see recipe below).

On the bottom half of each croissant put alfalfa sprouts, avocado slices, tomatoes, a poached egg, a tablespoon of hollandaise sauce and then the top half of the croissant.

To make the Hollandaise sauce
2 egg yolks
2 tablespoons water
2 tablespoons lemon juice
1 stick of butter, cut into half-inch pieces
¼ teaspoon chilli powder (or cayenne)
½ teaspoon salt

In a saucepan add the yolks, water, lemon juice, and butter. Turn heat on low and keep whisking constantly. You will see bubbles forming along the edge of the pan and in about eight minutes the sauce will start to thicken. Remove from the heat. Season the sauce with chilli powder and salt.

Video on How to poach eggs

Puri and Bhaji

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Growing up in Pune, Maharashtra, my family often traveled by train to Mumbai. Traveling by train was always exciting. Whenever we stopped at a station, I would scan the platform, looking for the puri-bhaji and aloo bonda walas (vendors). Puri-bhaji is a quick and satisfying fix for hungry travelers! I remember relishing every bite – an integral part of our trip’s adventure. And as the train pulled away, we eagerly awaited the next station for dessert – the famous Lonavala chikki. Simple pleasures are what some of my memories are made of.

Today, I am sharing a recipe for puris and bhaji. Puris are whole-wheat deep-fried bread, and bhaji is a potato side dish that often accompanies puris. Puris and bhaji can be served as a meal by itself or individually as side dishes. The main ingredients for bhaji are potatoes and onions. I’ve spiced my bhaji recipe with a twist on the train platform offering. Hope you like my version!

For the Puris
2 cups wheat flour (Indian wheat flour or Pillsbury Chakki atta)
2 teaspoons oil
1½ teaspoons salt
¾ cup plus 1 tablespoon of warm water (approximately)

Put the wheat flour in a large mixing bowl, and make a well in the center of it. Add two teaspoons of oil. Mix the flour, and oil well. Add salt to the warm water, and add it to the flour. Knead to make a stiff dough. Divide the dough into 20 equal sized balls. Cover with a damp paper towel, and let it rest for 15-20 minutes.

Heat oil for deep frying in a heavy bottomed wok.

With the help of very little dry flour roll each ball into 4” diameter diskettes. Cover them with damp paper towels until all the puris are made. Deep fry on medium-high heat until light brown on both sides.

For the Bhaji
3 tablespoons vegetable oil
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1 teaspoon yellow split peas (Channa dal)
1 teaspoon split black gram (Urad dal)
1 stalk curry leaves
1 teaspoon finely chopped ginger
3-4 finely chopped green chillies (adjust to your taste)
3 cups sliced red onions
3 teaspoons salt
½ teaspoon turmeric
1 diced tomato
4 cups diced boiled potatoes
1 tablespoon finely chopped cilantro

Heat oil in a large pan. Add mustard seeds, and when they splutter add cumin seeds. Lower the heat to medium, and add the yellow split peas, and wait for a minute until they they turn light brown. Add the spit black gram, stir until they also turn light brown. Then add the curry leaves, ginger, green chillies, onion, salt, and turmeric. Saute until the onion turns transparent. Add the tomato, and saute for another two minutes then add the diced potatoes. Mix gently, cover the dish, and let it cook over low heat for five minutes. Serve garnished with chopped coriander.

Medu Vada

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Medu vadais are one of my favorite tea-time snacks, but I cannot say that I am an expert at making them. However, I don’t give up easily and I think I’ve finally found the secret of making crisp on the outside, and light, and fluffy on the inside, medu vadais. As I’ve mentioned in the recipe, you have to beat the batter until it is the right consistency. You can test if the batter is ready by dropping a small dollop into a bowl of water.  If it floats, then the batter is ready.  If not, beat the batter a little more and test again.

In the picture the medu vadais I’ve made are smaller in size because I wanted to use them as a tea-time snack. If you would like to use them for breakfast or as a side dish then you may wish to make them larger in size. This recipe is not for the faint of heart. But try it out, and I am sure you will succeed. The end result are crisp, light, flavorful medu vadais so don’t give up.

Medu Vada

1 cup whole black lentils (urad dal)
1 teaspoon crushed black pepper
½ cup finely chopped onion
2 teaspoons finely chopped curry leaves
2 teaspoons finely chopped green chillies
2 teaspoons finely chopped cilantro
A pinch of asafoetida
Salt to taste
Oil for deep frying

Roast and powder
1 tablespoon black lentils (urad dal)
1 teaspoon uncooked rice

Soak the 1 cup black lentils in water, overnight. Roast one tablespoon of black lentils and one teaspoon of uncooked rice until fragrant and lightly colored. Cool completely and powder in a coffee grinder.

Drain the lentils that were soaked in water, and grind in a bender adding about two tablespoons of water. Do this in two batches scrapping down to make sure all the lentils become a smooth thick batter. Put the batter into a large bowl and fold in the roasted lentil and rice power. Beat the batter well with a spatula until light. To test if the batter us ready, drop a tiny amount into a small bowl of water if it floats the batter is ready. However, if the batter sinks you will need to beat the batter a little more.

Heat a wok over medium-high heat and add oil for deep frying. Dip your fingers in a small bowl of water. Take a heaping tablespoon of the batter and roll it into a ball. Make a hole in the center with your thumb. It should look like a small doughnut. Gently slide it into the oil.

Turn the medu vadais when the edges turn golden. Fry both sides. Drain on paper towels. Serve vadais with your favorite chutney.

Vegetable Biriyani

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This is a simple, flavorful rice dish that I learned to make when I lived with my family in Manipal, India. I tasted it for the first time in Dr. Meera Baliga’s home. She shared her recipe with me, and I started making it for my family for weekend lunches. It pairs well with raita – a salad made with yogurt, tomato, cucumber, and onion.

Many times when I cooked this dish in Manipal, students from the nearby university would drop by and linger way past lunch time, until we were all so hungry, that I would have to invite them to join us for lunch! I soon learned that I would need to make a huge batch, because every time I cooked it, the heavenly smell wafted all the way down the street and into the dorms! So, this recipe is for those young, talented students that made me feel like I was the best cook on earth! See, what you turned me into – a blogger and foodie for life! I love each one of you and think of you often.

For the masala mix

2 teaspoons coconut oil
5 cardamoms
5 cloves
2 1-inch piece of cinnamon
1 tablespoon chopped ginger
1 tablespoon chopped garlic
½ cup chopped onion
½ cup grated coconut
½ cup chopped cilantro

Heat coconut oil in a small pan over medium-high heat. Add the cardamom, cloves, and cinnamon. Fry for a minute, remove from heat, and cool. Add the fried ingredients, onion, coconut and cilantro to a blender, and purée.

For the rice

½ cup coconut oil
½ cup cubed potatoes
½ cup cubed carrots
6 French beans, cut into diagonal pieces
½ cup fresh green peas
½ cup chopped tomatoes
3 finely chopped green chillies
½ cup grated coconut
1 teaspoon turmeric
2 cups Basmathi rice, washed and drained
4 cups water
Salt to taste

Heat coconut oil in a large pan. Add the masala mix and fry for five minutes. Add the vegetables, tomatoes, chillies, grated coconut, turmeric, rice, and salt, and fry for another five minutes. Add water, and bring to boil. Once it boils, turn heat as low as possible. Cover and cook for 15 minutes. Fluff up rice, and vegetables gently with a fork, and serve piping hot.