Traditional Dhal

(Thick Indian lentil stew)

Ingredients:

1 ½ cup red lentils (masoor or Lens culinaris)
½ cup yellow moong lentils (the variety with husk/skin removed)
½ tsp salt
pinch turmeric powder
¼ tsp cayenne pepper
1 Tbsp. tomato sauce/pasta/canned diced tomatoes or ¼ fresh tomato, chopped
1 garlic clove, crushed
6 cups boiling water (add more if you wish)


Instructions:

1. Put lentils, salt, tumeric, cayenne pepper, garlic clove, tomato sauce and boiling water into a medium to large-sized pot.

2. Place it on a low-medium heat, and partially cover with lid. (If steam can’t escape, the contents will overflow.)

3. Let it simmer for 30 minutes. It is ready when you can’t tell the two types of lentils apart from each other (very soft consistency).

4. Serve with Basmati rice, Indian naan bread, or even a pita.


Source: http://www.thespicespoon.com/blog/lentils/

Asian Vegetable Slaw

Ingredients

Dressing:

2 tbsp rice vinegar
2 tbsp soy sauce
2 tbsp vegetable oil
1 tbsp honey
1 tsp sesame oil
1 tsp hot Asian-style chili sauce
1/2 tsp minced ginger

Salad:

3 cups thinly sliced napa cabbage (aka 'sui choy')
1 small red bell pepper thinly sliced
24 halved and blanched snow peas
3 green onions, chopped
1 medium carrot, grated
2 cups bean sprouts
1/2 cup dried chow mein noodles
1/4 cup peanuts

Serves 6

Instructions

1. Whisk first 6 ingredients together. Alternatively, put the ingredients into a small jar with a lid and shake to mix together.

2. Mix the prepared vegetables in a large bowl, and pour on the dressing. Gently toss to coat, add peanuts, and serve immediately.

Tip: To blanch the snow peas, plunge into boiling water for 30 seconds, cool and drain well.

Source: unknown

Sweet Potato/ Potato Salad

Ingredients

* 1 potatoes
* 1/2 sweet potato
* 2 eggs
* 1 stalk celery, chopped
* 1/4 onion, chopped
* 1/4 cup and 2 tablespoons mayonnaise
* 1-1/2 teaspoons prepared mustard
* 1/2 teaspoon salt
* 3/4 teaspoon ground black pepper

Makes 4 servings

Instructions

1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 30 minutes. Drain, cool, peel and chop.

2. Place eggs in a saucepan and cover with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water; cool, peel and chop.

3. Combine the potatoes, eggs, celery and onion.

4. Whisk together the mayonnaise, mustard, salt and pepper. Add to potato mixture, toss well to coat. Refrigerate and serve chilled.


Source: http://allrecipes.com/Recipe/Sweet-Potato-Potato-Salad/Detail.aspx

Vegetarian Pad Thai

Prep Time: 15 minutes
Cook Time: 10 minutes

Ingredients:

8 oz. Pad Thai rice noodles (thin, flat linguini-like noodles)
2 eggs
4 cloves garlic, minced
1/4 cup purple onion, finely chopped
3-4 "heads" of baby bok choy, or other Chinese cabbage, roughly chopped
2 cups bean sprouts
2 green onions, sliced
1/4 cup ground peanuts or cashews
3-4 Tbsp. oil for stir-frying
2-3 Tbsp. vegetable stock
lime wedges for serving

Pad Thai Sauce

3/4 Tbsp. tamarind paste
1/4 cup hot water
3 1/2 Tbsp. soy sauce
1/2 to 2 tsp. chili sauce (to taste)
3 Tbsp. brown sugar


Instructions

1. Bring a pot of water to a boil and remove from heat. Soak noodles in the hot water for 6-10 minutes. Drain and rinse with cold water. Noodles should be still firm and a bit "crunchy".

2. Dissolve the tamarind paste in the hot water. Add the other pad thai sauce ingredients and stir well to dissolve the sugar. Reserve.

3. Place your wok (or large frying pan) over medium-high heat. Add 1-2 Tbsp. oil plus the garlic and shallot. Stir-fry 1 minute. Add the bok choy plus the stock. Stir-fry 2 minutes.

4. Push ingredients aside and add 1/2 Tbsp. more oil to the center of the wok/pan. Add the eggs (if using) and stir-fry briefly to scramble them. Add the drained noodles and 1/3 of the sauce. Stir-fry everything together for 1 minute using 2 utensils and a tossing motion (like tossing a salad).

5. Add a little more sauce and continue stir-frying in the same way for 1-2 more minutes, or until the noodles begin to soften and become sticky. Reduce heat to medium if noodles begin to stick and burn.

6. Add the bean sprouts plus the remaining sauce. Stir-fry to incorporate everything together for 1-3 more minutes, or until noodles are done. Noodles are cooked to perfection when they are soft but still deliciously chewy and a little bit sticky.

7. Remove from heat and taste-test, adding more soy sauce if desired for more salt/flavor.

8. To serve, scoop noodles onto a serving platter. Sprinkle with the green onion and ground nuts. Add wedges of fresh-cut lime on the side. Serve immediately and enjoy!


Source: http://thaifood.about.com/od/vegetarianthairecipes/r/padthaiveg.htm

Cake Yazdi

(Persian cake from the city of Yazd, Iran)

Ingredients

2 cups all-purpose flour
1 teaspoon baking powder
4 eggs
1 1/4 cups white sugar
1 1/2 cups butter, melted
1 cup plain yogurt
1 1/2 teaspoons ground cardamom seeds
1 tablespoon rose water
1/2 cup blanched slivered almonds
1 1/2 tablespoons chopped pistachio nuts

Instructions

1. Preheat the oven to 350 degrees F (175 degrees C). Sift the flour and baking powder into a bowl; set aside. Grease the cups of a cupcake/muffin pan. You will need 24 cups.

2. Combine the eggs and sugar in a large heatproof bowl and set on top of a pan of simmering water. Beat constantly with a whisk or electric mixer until thick and pale, about 8 minutes. Remove from the heat and continue to beat until cooled, about 10 minutes.

3. Mix in the butter, yogurt, cardamom and rose water. Stir in the flour mixture by hand and fold in the slivered almonds. Spoon into the prepared cupcake molds, filling 3/4 full. Sprinkle some chopped pistachios over the tops.

4. Bake in the preheated oven until firm to the touch and golden brown, 25 to 30 minutes.


Source: http://allrecipes.com/Recipe/Yazdi-Cakes/Detail.aspx

Channa Masala

(North Indian spicy chickpeas)

Ingredients

2 tins of ready-boiled chickpeas - rinsed in a colander
1 tin of chopped tomatoes
1 large onion chopped into long thin strips
3 medium potatoes, peeled and chopped into bite-sized chunks
Diced garlic
Diced ginger
Green chilies
1.5 tsp Turmeric
2 tsp Garam Masala
2 tsp ground Coriander
2 tsp salt
Onion seed
Cumin seed
Vegetable oil

Instructions

1. Heat the oil in a large pot until hot. Add the onion and cumin seeds and watch them pop and fizzle for around 20 seconds. Then add the chopped onions and fry until they are lightly browned. Then add the ginger, garlic and chilies. Stir fry on medium heat.

2. Add the tin of chopped tomato and stir-fry for about 5 mins on medium-to-high heat until the oil starts to separate from the onion/tomato mixture - and then add the spices and stir on medium heat.

3. Then add the chunks of potato - stir until well coated in spices. Then add around 3 smallish glasses of water into the pot - and put the lid on and bring to boil. Let it simmer on a very low heat for around 20 mins with the lid on. This will soften the potato.

4. After about 20 mins - check to see that the potato chunks are soft - and then add the drained (already-boiled) chickpeas. Stir it all up - and add another small glass of water to the pot. Bring to a fierce boil and then turn the flame down to simmer the pot for a while - with the lid partially on.

5. After about a further 15 mins of simmering - add some freshly chopped (or frozen) fresh coriander leaf and stir it all in. Keep it simmering for about 10 mins more. After that - turn off the heat - put the lid on tight.

6. Serve with basmati rice or warm pita bread.


Source: http://www.route79.com/food/channa-masala.htm

Welcome to my new blog!

This was created as a virtual catalogue of my growing collection of favorite recipes. I love exploring foods from different cultures. Also, I make an effort to avoid being too repetitive when making meals for the week -- nobody wants to eat pasta every single night for dinner, although it's pretty easy to make!

I have been a lacto-ovo vegetarian for over a decade. While I'm not interested in trying to "convert" anyone, I do enjoy preparing dishes that even non-vegetarians will appreciate. When choosing my favorite recipes, I typically only go for ones that have been highly rated by others to ensure a greater chance for success.

Hopefully this personal collection of recipes will be useful for others too!

Happy cooking! :)