Dride Beans, Peas and Lentils
Five-Lentil Soup
(Punchkuti Dal)
1 cup mung dal 2 Tblsp oil
¼ cup chana dal
1 tsp cumin seed
¼ cup black udad dal
½ tsp ground cinnamon
¼ cup masur dal
¼ tsp ground cloves
¼ cup tuver dal
Salt to taste
5 cups water
1 medium tomato, chopped
fine
2 tsp green masala
2 Tblsp chopped coriander
½ tsp
turmeric leaves (optional)1.
Wash all the dals together
thoroughly.
2.
In a large pot, put the
drained dals in 5 cups of water. Bring top a boil. Lower heat and let
simmer until dal is soft and falls apart (approximately 30 minutes; if
pre-soaked for 2 hours, then 15 minutes). Add green masala and
turmeric.
3.
Heat oil; in a separate small
pan. Add cumin seeds and left it browns. Add the oil mixture to the
simmering dal.
4.
Add the rest of the
ingredients top the dal and cook for another 10 minutes.
5.
Serve with bread or rice.
Serves
6-8
Split Pigeon Peas No. 2
(Gujarati Tuver Dal)
1 cup tuver dal (oily)
½ tsp paprika
3 cups water
1 medium tomato, chopped
2 Thlsp oil
15 peanuts
1 tsp mustard seed
2 Thlsp brown sugar
1 tsp cumin seed
Salt to taste
1 tsp fenugreek seeds
1 tsp lemon juice
¼ tsp hing
2 Tblsp coriander
leaves chopped
½ tsp turmeric
1.
Wash tuver dal thoroughly and
drain.
2.
Place the tuver dal and water
in a pot. Bring to boil, lower heat and cook until the dal is soft,
about 30 minutes.
3.
Cool and put in a blender and
blend thoroughly.
4.
In a separate pan heat oil,
when oil is hot add mustard seeds, when they pop and crackle and cumin
and fenugreek seeds,. When they are brown add hing and rest of
ingredients.
5.
When the tomatoes become soft
add the blended dal to the spice mixture. Bring to a boil and cook 15
to 20 minutes.
Serves 4-6
Black Udad Beans
1 cup black udad
2 Tblsp ghee
1 tsp cumin seeds
1 tsp garam masala
2 tsp ground coriander
Salt to taste
1 tsp grated ginger
½ cup coriander leaves
2 pods of
cardamom for garnish1.
Wash the beans thoroughly and
soak for 3 hours.
2.
Put all the spices in the
beans and pressure cook for 20 minutes or add 4 cups of water in the
soaked beans and simmer on a low flame for 45 minutes.
3.
When the beans are soft and
well blended, garnish with coriander leaves and serve hot.
Serves 4-6
Chick Peas with Tomato Sauce
2 (15 ounce) cans of chick
peas 1 tsp oregano
(also called garbannzo or
1 tsp paprika
ceci beans)
1 tsp garam masala
1 cup tomato sauce
2 tsp grated ginger root
4 Tblsp
oil 1 medium green
capsicum
2 Tblsp ground coriander
chopped small
and cumin
2 Tblsp chopped
coriander leaves
½ tsp
turmeric Salt to taste
1.
Heat the oil in a pot and add
all the dry spices, Saute for 5 minutes.
2.
Add the chick peas,. Tomato
sauce, capsicum and salt.
3.
Let it simmer on low for 5 to
7 minutes.
4.
Garnish with coriander leaves.
5.
Serve with streamed pita
bread.
Serves 4-6
If you do not have a pressure cooker, invent
one: Fill a big pot with water and place a small ring mould. Clean and
put dal (beans) and rice in two different containers, with enough water
in each container just to cover the dal (beans) and rice. Place the dal
or bean container below on the mould and the rice container above the
dal container. Close the pot with a tight futting lid and let it cook
till done-approximately 45 minutes.
Vegetable Dishes
In India, vegetable dishes are
called by different names by different people. The Gujaratis call it “Shak,”
the Hindi-speaking people call it “subji” and others call it “bhaji.”
The word of vegetables is a world of variety. There are so many
different kinds of vegetables grown on this globe that one is unaware of
many of them, yet the ones which Gujaratis use have a myriad uses.
The edible portion of a vegetable
like roots, stems, leaves, flowers or fruit are used in the preparation
of various vegetable dishes. These parts of the plant re eaten either
raw or cooked with different spices. Every one of us is aware of the
fact that vegetables are important in our diet because of their
nutritive qualities. Rich in vitamins A, B complex, C and E, they also
have a high content of minerals, vegetable salts, cellulose and
vitamins. Some vegetables like spinach, rhubarb and lettuce are rich in
iron and calcium, too. The vegetables have high content of water which
helps in flushing the system and aids elimination of waste matter.
The benefits of eating vegetables are
innumerable. To provide your family with the advantage of a healthy
diet, one has to know the art of preparing food in an attractive and
aesthetic way. When one knows certain vegetables are good for health
but if one does not know how to prepare them deliciously they are
rejected by all. Vegetables taste good, nourishes better and digests
best only if they are served beautifully and look irresistible. The
process of eating is done first with the eyes. If the eyes are pleased,
the tongue will relish it, too.
Though the methods of cooking the
vegetables differ from place to place and country to country, one thing
is definite and that is, overcooking or undercooking of the vegetables
is unhealthy. Drowning the vegetables in too much or oil also mars the
taste and nutritive value of the vegetables. Spice your vegetables in a
subtle way so as to retain the natural flavors and taste. Too much salt
destroys the dish and too little defeats the dish. So if one is aware
of these pitfalls, a beginner can create sumptuous tasting dishes that
would allow one to feel satisfied and light after eating. This is the
beauty of this cuisine. It is simple, yet elegant, natural hygienic and
gentle on the digestive system.
Cauliflower and Potato Vegetable
(Phulkobi-Bateta nu shak)
4 Tblsp
oil 2 tsp ground
coriander-cumin
1 tsp cumin seeds
½ tsp paprika
1/8 tsp hing
1 cup water
1 medium cauliflower, divided
1 small tomato, chopped finely
into
flowerets Salt to taste
2 medium potatoes
diced 1 tsp lemon juice.
¼ tsp turmeric
1.
Heat oil, add cumin seeds and
brown lightly. Add hing, cauliflower, potatoes and all the other
ingredients except lemon juice. Saute for 2 to 3 minutes.
2.
Add ¾ to 1 cup water. Cook
for 10-15 minutes until potatoes are tender
3.
Add tomato, salt and lemon
juice.
Serves 4-6
Sauteed Eggplant with Green Peas
(Ringana vataqna nu shak)
2 medium eggplants cut into 1-inch cubes
5 ounces (1/2 a 10-ounce package) frozen
green peas
1 medium green peper, cored and diced
1 large tomato, chopped coarsely
1 medium boiled potato, cut into 1-inch
cubes
1 tsp chopped fresh ginger root
½ cup water
½ tsp garam masala
½ tsp turmeric
2 tsp paprika
1 tsp ground coriander
1 tsp ground cumin
¼ tsp hing
4 Tblsp hing
Salt to taste
Coriander or parsley leaves, chopped for
garnish
1.
Combine green pepper, ginger,
tomato and all dry spices except the oil in a bowl and set aside.
2.
Over medium heat, the oil in a
saucepan. When oil is hot,. Add the contents of the bowl in step 1 and
saute until green peppers are soft.
3.
Add eggplant, potato and water
and stir well. Cover and cook on low heat until eggplant is almost done
(about 10-15 minutes.)
4.
Add peas and mix well. Cover
and cook further until peas are cooked.
5.
Turn off heat. Garnish with
coriander or parsley leaves.
Serves 4-6
Spiced Zucchini with Tomatoes
1 pound zucchini or yellow summer squash
(about 3 medium vegetables,. OR mix the 2 kinds), sliced into 1/8 inch
rounds)
1 large tomato, chopped
¼ tsp turmeric
3 Tblsp ghee
Pinch of hing
1 tsp cumin seeds
Salt to taste
3 tsp ground
coriander-cumin 2 Tblsp chopped coriander
leaves
½ tsp garam masala
(optional)
1.
Prepare Vegetable.
2.
Heat ghee over moderate heat
and brown the umin seeds. Add hing, the vegetables,. Tomatoes and all
the spices. Cook uncovered on low heat until the vegetables are tender.
3.
Garnish with chopped coriander
leaves (optional)
Serves 4-6
Zucchini belongs to the squash family with
many varieties. It is also called a summer squash found in white,
yellow and green color with then skins. In India white and pale green
squash is very popular. Being a very easy vegetable to cook, it gives
numerous options to utilize it in different ways. Indians make puddings
and savories from green squash and it is available throughout the year.
Zucchini and Peas with Coriander
1 pound zucchini (about
3 ¼ tsp turmeric
Medium) sliced thinly
1 Tblsp paprika
1 cup boiled fresh peas
1 tsp garam masala
3 Tblsp sesame
oil Salt to taste
2 Tblsp whole cumin seeds
2 Tblsp water
¼ tsp hing
4 tsp chopped fresh
1 ½ tsp ground coriander
Coriander leaves
1 ½ tsp ground cumin
1.
Prepare the zucchini and set
aside.
2.
Heat the oil in a skillet and
add the cumin seeds. Stir briefly and add the hing, coriander, cumin,
turmeric, paprika, garam masala and salt.
3.
Add the succhini and peas and
stir gently to blend without breaking the slies. Add the water and
cover. Cook over gentle heat for 10 minutes.
4.
Serve sprinkled with chopped
fresh coriander leaves.
Serves 4-6
Fried Zucchini
1 pound zucchini (3med.)
¼ tsp turmeric
2 Tblsp oil;
½ tsp paprika
1 med. Potato,
boiled Salt to taste
and mashed
2 Tblsp finely
chopped
2 med. Tomatoes, chopped
coriander leaves (optional)
1 Tblsp ground
coriander- 2 Tblsp shredded coconut
cumin
(fresh or
desiccated)
1.
Wash the zucchini and cut
lengthwise. Slice thinly.
2.
In large frying pan, heat oil
over moderate heat. Add all dry spices and tomatoes. Cook mixture for
5 minutes. Add zucchini, some coriander leaves, some coconut and cook
for 5 to 7 minutes.
3.
Add the mashed potato. Mix
carefully as not to break the zucchini.
4.
Garnish with remaining
coriander leaves and coconut.
Serves 4-6
Fried Okra with Yogurt
(Dahiwalu bhinda nu shak)
1 pound fresh/frozen okra
2 Tblsp ground
4 Tblsp oil
coriander-cumin
¼ tsp hing
1 tsp paprika
¼ tsp fenugreek seeds
Salt to taste
¼ tsp turmeric
1 cup whipped yogurt
1.
Wash okra and pat dry. Make
sure no water adheres to the okra. Slice into ¼ in rounds.
2.
Heat the oil in a shallow pan.
Add hing, fenugreek and okra. Mix well.
3.
Add the remaining spices. Mix
well and turn heat to low and cook, turning occasionally, till tender
(about 20 minutes). Add the whipped yogurt at the end before serving.
Note: Do not cover the okra with a lid,
otherwise the water collected in the pan due to steam will make the okra
sticky.
Serves 4-6
Tomatoes Panch Puran
9 plum tomatoes, chopped small
1 tsp paprika
2 Tblsp oil
½ tsp turmeric
1 ½ tsp Panch Puran
Salt to taste
1/8 tsp hing
2 tsp brown
sugar
2 tsp ground
1 Tblsp chopped
coriander-cumin
coriander leaves
1.
Heat oil in a pan and brown
Panch Puran briefly.
2.
Add powdered spices, salt and
sugar and fry further. If the mixture is dry, add enough oil top make a
smooth sauce.
3.
Add the chopped tomatoes and
bring to a boil. Stew on low heat until tomatoes are just tender.
4.
Add chopped coriander leaves
and serve.
Serves 4-6
Cucumber Vegetable
(Kakadi nu marwari shak)
4 medium cucumbers
¼ tsp turmeric
2 Tblsp ghee or butter
¾ tsp garam masala
1 tsp cumin seeds
½ tsp lemon juice or
½ tsp fennel seeds
½ tsp amchur powder
½ tsp hing
Coriander leaves
2 tsp ground
for garnish (optional)
coriander-cumin
Salt to taste
1.
Peel; cucumbers,. If waxed,
and cut into ¼ inch cubes.
2.
Heat 2 Tblsp ghee or butter.
Add cumin seeds and fennel seeds. When brown, and hing and cucumbers.
Stir once.
3.
Add the rest of the
ingredients. Cover and cook for 10 minutes on low heat.
4.
Garnish with coriander leaves
(optional)
Serves 4-6
Cucumber is generally used as a salad
vegetable or for pickling. But many Indian use them as a vegetable dish
by cooking it with different spices. The recipes in this book call for
long seedless varieties or small Kirby.
Cucumber with Mustard Seeds
(Kakadi nu shak)
4 medium cucumbers
2 Tblsp ground
(Kirbys preferred)
coriander-cumin
2 Tblsp oil
Salt to taste
1 tsp mustard seeds
½ tsp lemon juice
¼ tsp hing
3 Tblsp yogurt
¼ tsp
turmeric 2 Tblsp chopped
coriander leaves
1.
Wash cucumbers and peel if
skins are waxed. Cut into small cubes.
2.
Heat oil in a saucepan. Add
mustard seeds and allow them to crackle and pop. Add hing, turmeric and
cucumbers. Mix well.
3.
Add ground coriander-cumin and
lemon juice. Mix well and simmer uncovered for 5 minutes.
4.
Remove pan from heat. Add
salt and yogurt. Mix well.
5.
Garnish with chopped coriander
leaves.
Serves 4-6
Country Green Beans
(Funsi nu shak)
1 pound green beans
1/3 cup grated coconut,
4 Tblsp
oil preferably fresh
2 tsp mustarde seeds
Salt to taste
1 tsp grated ginger
2 Tblsp lemon juice
1 Tblsp slivered almonds
2 Tblsp chopped
1 tsp turmeric
coriander leaves
1.
Wash and trim the string beans
at both ends and cut into ½ inch pieces.
2.
Heat the oil in a wok or
medium-sized covered pot. Add mustard seeds and when they start to
crackle and pop, stir in ginger, almonds and turmeric.
3.
Add green beans and stir well
to coat with oil and spices.
4.
Add coconut, salt. Cover and
reduce heat to low. Simmer until beans are just tender (about 20
minutes) stirring occasionally.
5.
Sprinkle with lemon juice and
garnish with coriander leaves.
Serves 4-6
Cabbage with Yogurt
(Dahiwali Kobi)
1 medium head white cabbage
1 tsp mustard seeds
1 tsp minced ginger root
2 tsp brown sugar
1 Tblsp chopped coriander
Salt to taste
leaves
(optional;) 1 cu yogurt
4 Tblsp
oil 1 cup yogurt
1.
Slice off the base and cut the
cabbage into quarters; shred the quarters fine. Then wash and drain
well.
2.
Heat oil in a large saucepan
or skillet. When the oil; is hot, dd mustard seeds. When the mustard
seeds being top pop, add gangrened saute for 2 minutes. Make sure
ginger does not burn.
3.
Add cabbage, brown sugar and
salt. Mix well. Cover and cook on low heat for approximately 20
minutes…until cabbage is tender but still crunchy.
4.
Turn off heat. Add yogurt and
coriander leaves (optional) mix thoroughly. Serve warm.
Note: to prepare this dish in advance, cook
the cabbage but do not add the yogurt until ready to serve. When ready
to serve, reheat the cabbage, turn off heat and add yogurt and coriander
leaves (optional) and stir gently but well.
Serves4-6
Cabbage belongs to the family of Brussels
sprouts, broccoli, cauliflower, kale and kohlrabi. Cabbage is available
in three different colors: green, white and red. Green and white are
usually used for cooking and the red variety is used in salads.
Cabbage and Chana Dal Dalight
(Kobi-chanadal nu shak)
1 cup chana dal
1 tsp garam masala
1 small; head white
cabbage, Salt to taste
Shredded
Pinch of turmeric
1 cup water
1 Tblsp chopped
coriander
1/3 cup
oil leaves for
garnish (optional)
1 tsp green masala
1.
Soak the chana dal overnight
or at least for 3 hours in hot water. Drain.
2.
Cook the chana dal with little
water on low heat until tender (add about 2 Tblsp more water4 if
necessary). Set aside. The dal; should be dry not watery.
3.
In a large frying pan, heat
the oil. Add the greet masala and the garam masala. Fry for about 2
minutes, stirring constantly.
4.
Add the shredded cabbage. Mix
well and continue cooking for another 5 minutes.
5.
Add the cooked dal. Mix well.
6.
Add turmeric and salt. Mix
well.
7.
Garnish with chopped coriander
leaves (optional)
Tastes even more delicious when reheated.
Serves 4-6
Vegetable Koorma
1 cup cauliflower cut into small flowerets
1 cup fresh or frozen green peas
1 cup string beans cut into ½ inch lengths
1 cup carrots cut into ½ inch dice
1 cup potatoes, peeled and cut in ½ inch
dice
¾ cup unfrosted cashew nuts
1 cup yogurt
1 cup unsweetened, finely shredded coconut
(fresh or desiccated)
¼ cup water
6 Tblsp oil
6 whole cloves
5 small (1/4 inch long) pieces of cinnamon
stick
3 small cardamom pods
2 cups unreeled tomatoes cut into ½ inch
cubes
¼ tsp turmeric
Salt to taste
1.
Steam all vegetables in a
steamer and set aside.
2.
Put the cashews into the
container of a food processor or blender and grind to a powder. Add the
yogurt, coconut and water and blend top a thin paste.
3.
Heat the oil in a large
saucepan and when it is quite hot hut not smoking, add the loves, small
pieces of cinnamon, cardamom pods and turmeric. Add the tomatoes and
stir. Cook about 5 minutes. Add salt to taste.
4.
Add the cooked vegetables and
the yogurt and cashew mixture and mix well. Cover and heat gently until
piping hot (about 5 minutes).
Serves 6-8
Fried Cauliflower
(Taleli phulkobi)
1 medium cauliflower broken
Salt to taste
into flowerettes (2 ½ cups)
Juice of 1 lemon
1 Tblsp coriander-cumin powder
2 tsp finely chopped mint leaves
½ tsp
turmeric Oil for shallow
frying
1 tsp chili powder (optional)
1.
Wash the flowerets and steam
until; just tender. Set aside.
2.
Heat the oil in a frying pan
or skillet. Fry the cooked cauliflower until golden brown.
3.
Sprinkle salt, spices and
lemon juice on the cauliflower.
4.
Garnish with mint leaves and
serve.
Serves 4-6
Vegetables in Yogurt
(Dahivalu shak)
Make a paste of:
1 cup grated coconut (fresh or
desiccated)
1 tsp cumin seeds
1 green chili (optional)
Salt to taste
¼ cup water
3 cups mixed boiled vegetables (bite size)
(a combination opf any potatoes, peas,
zucchini, green beans, lima beans, cabbage, cauliflower, squash)
½ tsp turmeric
3 Tblsp oil
1 cup yogurt
1.
In a blender, grind the
coconut, cumin seeds, green chill (optional) water and salt to a fine
paste. (Add as little water as necessary to facilitate grinding.)
2.
Heat the oil in a large
saucepan. Add the boiled vegetables,. Turmeric and the paste. Mix
wells and let it heat through.
3.
Remove from heat. Add yogurt
and serve.
Serves 4-6
Bananas with Chick-Pea Flour
(Chana na loatwalu paka kala nu shak)
6 medium ripe
bananas ¼ tsp hing
4 Tblsp oil
Salt to taste
¼ tsp turmeric
½ cup chick-pea flour
½ tsp
paprika 2 Tblsp water
1 Tblsp ground
coriander-cumin
1.
Skin bananas and slice into
rounds ¼ inch wide.
2.
Heat oil in a skillet or
frying pan. Add turmeric, paprika, ground coriander-cumin, salt and
hing, and mix the spices together.
3.
Add the sliced bananas and
chick-pea flour and stir well sop as to coat the pieces with the
flour/spice mixture.
4.
Add water and mix well. Cook
for 5 minutes on a very low heat (the bananas burn easily) and serve.
Tastes delicious even cold.
Serves 4-6