Tag: vegetarian

Soy Bean and Tomato Curry

Soy Bean and Tomato Curry

by Shailaja Nair ♥ 0 Leave a Comment

This curry made of soy chunks and puréed tomatoes is not only extremely tasty, it is also a dish increasingly relevant in the current pandemic. One of the food groups that has become more important among the global population is protein. It is what you should have more of if you want to lose weight, of course. It will also help you regain your energy and strength if you have been unfortunate to contract Covid-19. And soy is a huge source of protein. Most important, it is delicious.

Ingredients

(Serves 4)

Soy chunks 1 cup

Tomatoes 3 large, puréed

Onion 1 large, sliced

Ginger 1” piece

Garlic 4 cloves

Yoghurt 1 cup, whipped lightly with a fork

Cream 2 tbsps

Coriander powder 1/2 tsp

Red chilli powder 2 tsps

Cumin powder 1/2 tsp

Turmeric powder 1/2 tsp

Biryani masala 1/2 tsp

Vegetable oil 1 tbsp

Salt to taste

Method

Soak the soy chunks in boiling water for 5 minutes and drain.

Heat the oil in a heavy-bottomed wok and fry the onions till they become translucent.

Crush the ginger and garlic in a pestle and add to the wok.

Fry till the raw smell of garlic disappears. It will take about 2 minutes.

Add the puréed tomatoes to the wok. Fry till oil leaves the sides of the wok.

Add the spice powders and salt. Add the yoghurt.

Add the soy chunks.

Add 1 cup of water and cook till the gravy thickens. Cover and cook for 30 minutes on medium heat.

Serve with rice, chapatti, or naan.

Broccoli and Mushroom Pasta

Broccoli and Mushroom Pasta

by Shailaja Nair ♥ 0 Leave a Comment

This dish with garlicky cream sauce with peperoncino flakes and aged cheddar cheese is delicious and healthy. You can use any pasta though I have used macaroni. The broccoli and capsicum give it a lovely fresh green colour.

Ingredients

Macaroni pasta 2 cups, cooked al dente

Broccoli florets 1 cup

Capsicum 1 medium, sliced

Mushrooms 200 g, sliced

Garlic 10 cloves, minced

All-purpose flour 1 tbsp

Milk 1 cup

Fresh cream 1 cup

Salt to taste

Pepper powder 1 tsp

Peperoncino flakes 1 tbsp

Cheddar cheese 1 cup, grated

Olive oil 2 tbsps

Butter 30 g

Method

Heat the olive oil and butter in a heavy bottomed frying pan.

Add the garlic and sauté for a few seconds. Take care not to burn the garlic.

Add the mushrooms and fry till all the moisture evaporates. When the mushrooms turn brown, add the broccoli and capsicum. Fry for 2-3 minutes.

Add the flour and fry for a minute. Add the milk and stir till it thickens. Add the salt and pepper powder.

Add the cream and mix well.

Add the pasta and fold it into the sauce. See that the pasta is completely covered by the sauce.

Garnish with cheese, peperoncino flakes and coriander sprigs.

Mutter-mushroom Curry (Peas and Mushroom Curry)

Mutter-mushroom Curry (Peas and Mushroom Curry)

by Shailaja Nair ♥ 1 Comment

The combination of mushrooms and peas in a delicately flavoured tomato gravy is delicious. This is a dish that I fell in love with when I was a young girl. I loved the version of this curry sold at a restaurant called Chic Fish near my home. I have experimented till I have managed to get the same taste and texture.

Mutter-mushroom Curry

Ingredients

Peas 1 cup, fresh or frozen
Button mushroom 250 g, sliced
Onion 1 large, roughly chopped
Tomatoes 2 large, roughly chopped
Garlic 4 cloves
Ginger 1” piece
Green chillies 2, sliced on a slant
Red chilli powder 1 tsp
Turmeric powder 1/2 tsp
Cumin seeds 1/2 tsp
Oil 1 tbsp
Salt to taste
Coriander leaves for garnish
Cream 1 tbsp for garnish

Method

Grind the onion, tomato, garlic and ginger to a fine paste.

Pour oil into a hot wok and add the cumin seeds. When they stop sputtering, add the ground paste. Sauté till oil begins to leave the sides of wok.

Saute till oil leaves the sides of the pan

Add the red chilli powder and turmeric powder. Fry for 1 minute on medium heat.

Add the mushrooms
Add the peas

Add the peas and mushrooms. Add salt and 1 cup water. Bring to a boil and reduce the heat. Cover and cook for 5-8 minutes till the peas and mushrooms are cooked. The gravy would have thickened as well.

Take the curry into a serving dish and garnish with the cream, coriander leaves and sliced green chillies.

Serve hot with rice or bread.