Tag Archives: Indian

Balti Curried Eggplant

IMG_3382oil for roasting pan
2 eggplant; stem end removed, cut into 1″x3″ sections
2 Tablespoons coconut oil
1 onion; chopped
1/2 teaspoon sea salt
1 stalk celery; chopped
1 carrot; chopped
3 cloves garlic; crushed
1 inch piece fresh ginger root; minced
1 Tablespoon balti seasoning 
1 teaspoon turmeric powder
1/2 cup crushed tomatoes
water

(1 1/2 cups basmati rice; soaked and cooked)

Preheat oven to 350. Oil a large cast iron skillet or baking pan. Arrange eggplant in a single layer on the skillet/pan and roast for 30-45 minutes; until soft and beginning to get golden.

Meanwhile, preheat a large pot over medium-low heat. Add coconut oil, onion and salt. Cover and saute 5 minutes. Add celery, carrot, garlic and ginger; stir, cover and saute 5 minutes. Add the balti seasoning, turmeric and 1/4 cup water, stir and saute 5 minutes. Add the crushed tomatoes stir and remove from heat until the eggplant is done.

Add the roasted eggplant and enough water to barely cover the eggplant, stir, cover and simmer several hours on very low heat.

I served this over basmati rice with a cucumber salad (see below) and a chop salad. Have hot pepper flakes on the side for those that want it spicy and salt and pepper to taste.

Cucumber Salad
1 cucumber; thinly sliced into circles
1/4 teaspoon sea salt
pinch white pepper
2 Tablespoons fresh pressed lemon juice

Combine all ingredients, toss and set aside for 5 minutes. Toss and set aside for another 5 and repeat a few times. The salt will remove some water from the cucumbers and they will also be coated nicely with the tang of the lemon.

Vegan Indian Inspired Stew with Fauxneer over Brown Basmati Rice

DSC_0020Brown Basmati Rice
1 1/2 cups brown basmati rice
2 cups water
1/4 teaspoons sea salt
1 Tablespoon canola oil

Soak the rice for at least 1 hour and up to 8- Pour rice into a medium sized bowl and add enough water to cover the rice by 2 inches and set aside. Meanwhile prepare the stew (or go to work and return home to prepare the stew).

Indian Inspired Stew with Tofu (fauxneer)
3 Tablespoons coconut oil
1 onion; chopped
1 1/2 inch piece fresh ginger; peeled and thinly sliced
3 cloves garlic; crushed
1 celery stalk;cut into 1/4 inch slices
1 carrot; cut into 1/4 inch thick discs
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon turmeric powder
1/4 teaspoon ground cardamom
1 1/2 teaspoons sea salt
1/4 teaspoon fresh ground black pepper
1 Turkish bay leaf
1 cup tomato sauce
4 cups water
1 large/2 small potatoes; peeled and cut into 1/2 inch cubes

1 16 oz package extra firm tofu; cut into 1/2 inch cubes

optional crushed red pepper flakes

Preheat a large pot over medium heat. Saute onion in coconut oil for 5 minutes with lid on. Add the ginger, garlic, celery and carrot, stir and continue sauteing for 5 more minutes with lid on. Add all spices except the bay leaf and 2 Tablespoons of water, stir and saute for 10 minutes. Add the remaining ingredients (except tofu), bring to a boil, reduce heat and simmer for 1 hour.

Cook the brown basmati rice- Pour the rice and water into a wire mesh sieve to drain the soaking water. Rinse well with water and allow to drain for 10-20 minutes. Combine the rice, water, salt and oil in a medium sized pot. Bring to a boil reduce heat and simmer about 20 minutes. Once all the water has been absorbed it is done. Remove from heat and allow to “rest” with lid on for 10 minutes.

Remove bay leaf. Blend stew using an immersion blender (or classic countertop blender) until creamy. Stir in the tofu bring to a boil, reduce heat and simmer for 15 minutes.

Fluff the rice with a fork and serve the stew over the brown basmati rice. Salt to taste and sprinkle with crushed red peppers if desired. (We had a not so traditional leafy green salad on the side.)

Masala Scallops, Brown Basmati Rice and Chutney Style Mango and Cucumber Salad

DSC_0001CHUTNEY STYLE MANGO AND CUCUMBER SALAD
2 ripe mango; pealed, pitted and chopped
2  poona kheera cucumbers; chopped
dash (1/8 teaspoon) sea salt
pinch fresh ground black pepper
pinch ground nutmeg
pinch ground cloves
pinch ground ginger
pinch pepper flakes
1 teaspoon white wine vinegar
1 Tablespoon extra virgin olive oil

Combine all ingredients in a glass or ceramic bowl and allow to rest while preparing the remainder of the meal. I served this over fresh salad greens but it can be served as a side on its own.

COOKING BROWN BASMATI RICE
1 cup brown basmati rice; soaked for at least 1 hour or overnight, rinsed and drained
1 1/2 cup water
1 teaspoon canola oil
1/4 teaspoon sea salt

Place all ingredients in a pot, bring to a boil, reduce heat to a very low simmer and cook till all the water is absorbed- 20 minutes but check after 15 so the bottom does not burn. Remove from heat and let stand covered for 5 minutes.

MASALA SCALLOPS
3 Tablespoons coconut oil
1/2 cup onion; diced
1 teaspoon sea salt
1/2 cup celery; diced
1/2 cup carrot; diced
2 cloves garlic; crushed
1/2 cup crushed tomatoes
1 Tablespoon ground garam masala
1 lb bay scallops

Preheat a wide bottom pot over medium heat. Add the coconut oil, onion and salt. Sauté covered for 3 minutes. Add celery and carrot, stir and sauté covered an additional 3 minutes. Add the garlic, tomatoes and garam masala, stir and sauté 3 more minutes. Add the bay scallops, bring to a boil, reduce heat to simmer till the scallops are cooked through (no longer transparent) 5-10 minutes. Serve over rice.

Indian Inspired Rice and Bean Salad

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I made this dish, inspired by ingredients used in Indian dishes, for a pot luck party. Pasta salad has been done so many times so this fusion meal was my solution to making a light summer dish that is both vegan and gluten free. Before heading out into the garden I prepared all of the elements then mixed it all together when I came inside to get ready to go. The spoonful Xav and I sampled passed inspection. I hope you enjoy!

1/2 cup red mung beans; soaked overnight
1/2 cup brown basmati rice; soaked overnight
2-3 cloves garlic; crushed
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1 teaspoon sea salt
1/4 teaspoon fresh ground black pepper
1/2 cup apple cider vinegar
1/2 cup extra virgin olive oil
1 yellow bell pepper; diced
2 tomatoes; diced
1/2 cup red onion; minced
large handful parsley (I used flat Italian); chopped
1 carrot; shredded

Drain and rinse beans that have soaked over night, place in a medium sized pot, add 4 cups water, bring to a boil, reduce heat, simmer till the beans are soft (1 1/2 – 2 hours), drain and rinse.

Drain and rinse rice that has soaked over night, place in a small pot, add 3/4 cup water, bring to a boil, reduce heat and simmer till the water has all been absorbed (about 20 minutes).

Meanwhile, mix together ingredients for marinate in a small glass or ceramic bowl; garlic, cumin, coriander, salt, pepper, vinegar and olive oil. Set aside.

Prepare vegetables, place in a bowl, cover and store in refrigerator.

Place cooked rice and cooked and rinsed beans in a large glass or ceramic bowl, add marinade, mix, cover and store in refrigerator to chill.

Add the vegetables to the marinated rice and beans, stir and serve.
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