Rajasthani Subji

This is from Tarla Dalal's Potatoes recipe book. Her books are awesome and the recipes always turn out wonderful. I highly recommend her books.

Prep Time: 10 mins   Cooking Time: 10 mins   Serves 4

1 cup yoghurt, whisked
1 tsp besan (Bengal gram flour)
1 tsp ghee
1/2 tsp mustard seeds
1 tsp cumin seeds
1 tsp fennel seeds
1/2 tsp kalonji (nigella seeds)
1 bayleaf
2 cloves (I absolutely detest biting into a clove and so do my kids so I used ground cloves instead.)
2 sticks cinnimon
1/8 tsp hing
2 tsp chilli powder
1/4 tsp tumeric powder
1 tsp coriander-cumin powder
4 cups boiled, peeled and cubed potatoes
salt to taste
2 tbsp chopped coriander leaves for garnish

Combine yoghurt and besan together and whisk well. Keep aside.
Heat the ghee in a pot and add the mustard seeds.
When they crackle add the cumin seeds, fennel, kolanji, bayleaf, cloves, cinnimon and hing and stir for a few seconds.
Add the yoghurt besan mixture, chilli pwd, tumeric and coriander-cumin pwd and continue stirring 'til it comes to a boil.
Add potatoes and salt with 1/2 cup water, mix well and simmer 3-5 mins so the sauce thickens.
Serve hot garnished with coriander leaves.

Malini's Butter Paneer

paneer 250gm
tomato (boil it and blend it) 250 gm
butter (Amul - so its salted I guess) 250 gm
tumeric powder - 2 tsp
chili powder - 1 tsp
salt and sugar to taste
methi powder - 1/2 tsp
corriander leaf - 2 tsp
fresh cream - 100 gm


method


chuck the butter in a wok, with a high flame. once the butter melts,
throw in tomato pure, tumeric powder and chili powder, let it cook in
a low flame till the tomato separates from the butter ( you will see
it emulisfy )


add paneer pieces, cook for a bit add sugar and salt. Cook for a
couple of minutes.


add cream cook for a couple minutes


add corriander leaf and methi powder cook for a couple minutes

Saci Mata's Quiche

8oz of shortcrust pastry


3 cups of mixed veg, (Cauliflower, brocolli, green beans,zuchinni peas, sweetcorn, carrots
fry in oil and butter with some hing, 1 tspn grnd coriander, 1 tspn of tumeric, add veg and cook until tender. Add 4 ozs if grated cheese, then add 2 tablespns if cornfkiur , stir thoroughly then add 8 ozs of sour cream, salt and pepper.
Put in pastry case and cook for 30-35 minutes in oven until brown on top.
Btw i put some grated cheese on the bottom of the pastry, put mixture in them sprinkle some more cheese on top.

Sanki's Butternut Squash Lasagna by Michael

1 and ½ cups of corn
1 and ½  cups of spinach
1 pack of Boca mince
1 can of condensed milk
9 long lasagna sheets
Evoo
Vegetable stock
Pepper Jack cheese
Butternut squash

Remove the mince (and corn if it’s frozen) from the freezer and let it sit at room temperature.

Cut the squash into small cubes and cook in a pot with water, as well as the spinach, condensed milk, vegetable stock, and evoo. I don’t have a measurement for these quantities, as it depends on
how many serving sizes you want.

Prep the cheese and lasagna sheets and pre heat oven to 360F.

Once the squash has cooked to your desired softness, let it cool down, and then pour the contents into a blender, and blend until smooth.

As it should still be relatively hot, pour the contents of the blender back into the pot, and add the corn and mince (which should be thawed out by now) to it.  Fold everything in well, ensuring there are no lumps of frozen mince. You will then have your ‘sauce’ for the lasagna.

Layer sauce, lasagna sheet, cheese.  As you get to the top of the tray you are using, don’t worry if it looks a little runny. This enables the uncooked lasagna sheets to cook thoroughly. Even with the sauce, you should still be able to see the top layer of lasagna, and cheese. If you run out of ‘sauce’ just add a little milk.

Place in the oven with a sheet of foil covering the top of the tray, and cook for an hour.

Remove, (sprinkle some parmesan/cheese if so desired) and let sit for at least 30 minutes.

The tray I have is not so big, and when complete, I have 9 pieces of lasagna. What you see in the picture is two pieces on top of each other. I prefer to dig into one big chunky piece as apposed to two slim, flat one's :-D

Bhuvana Mohan Prabhu's vegetarian chili

You will need:
4 cans (or 2 large cans) of Del Monte Petite Diced Tomatoes
1 large can of Hunt's All Natural Tomato Sauce
2 - 40 ounce cans of light red kidney beans
Extra Virgin Olive Oil
2 Tablespoons of Salted Butter
2 blocks of Extra-Firm Tofu
1 large red bell (sweet) pepper
2 large Jalapeno peppers (fresh)
Cilantro
Turmeric
Basil
Oregano
Pressed dried Imli fruit (tamarind)
Fenugreek seeds
Cumin powder
Coriander Powder
Vandevi (brand) compounded asafoetida ("Hing")
red cayenne pepper
3 (small) handfuls of Basmati rice
Lemon juice (from a green bottle)
Tabasco Sauce (NOT "Frank's", or any other such hunky-bunky brand....lol)
Soy Sauce
Powdered ginger
16 ounces of sharp cheddar cheese (grated)
Salt
Black pepper
Black Mustard Seeds
pre-sifted gravy flour
Canola oil
Large frying pan
5 quart cooking pot (with lid)
Coat the inside of your frying pan GENEROUSLY with equal amounts of olive oil and canola oil......(about 1/8 inch deep).....to this, add 2 tablespoons of cumin powder, 2  tablespoons of fenugreek seeds, 1 tablespoon of black mustard seeds, 1/2 teaspoon of cayenne pepper powder, 1 teaspoon of turmeric, 1 teaspoon of coriander powder, 1/2 teaspoon of salt, and 1 teaspoon of Hing.  Mix ingredients over medium heat, and wait for mustard seeds to finish popping. Next, add the Tofu (neatly cubed) and fry until golden brown. Dice the red bell pepper, and thinly slice the jalapenos, and add all that......stirring frequently.....keep frying until the peppers are almost limp.....
NOW, put all the diced tomatoes & tomato sauce into your big cooking pot, and add all the cheese, rice, and a small fistful of cilantro.......add about 2 tablespoons of oregano,1 tablespoon of tamarind, 2 tablespoons of basil, 1 teaspoon of black pepper, 1 quart of spring water, a tablespoon of Hing, a few generous splashes of lemon juice and a few more generous splashes of Soy sauce......add a few splashes of Tabasco sauce, and maybe another half-teaspoon if red cayenne pepper. Rinse the contents of both cans of kidney beans THREE TIMES, and add them, and dump the contents of the frying pan also into the large pot.......bring to a boil,and then reduce heat IMMEDIATELY and cover, stirring frequently.....simmer for at least 2 hours, mixing in flour from time to time, until you've reached your desired thickness......

Palak Panir by Shruti

Ingredients

• 4 bunches fresh spinach
• 1/4-1/2 teaspoon asafetida powder (hing)
• 2 tomatoes
• 1 green chili pepper
• 2 tablespoons ginger root
• 6-8 ounces panir (curd cheese)
• 1/2 teaspoon paprika
• 1 teaspoon ground cumin
• 1 teaspoon turmeric
• 2 teaspoons coriander
• 1 teaspoon garam masala
• 8 tablespoons whole milk or heavy cream
• 1-2 tablespoon ghee (clarified butter) or oil
• water

Directions

1. Chop spinach well. Add water, and cook on medium high heat for about 3 minutes. Remove from heat, and drain in a colander.
2. Steam tomatoes on high heat for about 5-7 minutes, until the skin cracks and they are blanched. Chop into quarters, or to preferred size.
3. Seed and finely chop green chile pepper. Finely chop ginger root, and add to chopped chile pepper.
4. Pour ghee or oil into pan on high heat. Add asafoetida, then add chopped ginger and chile mix. Reduce heat to medium. Add paprika, cumin, turmeric, coriander, and garam masala. Stir well for about 2-3 minutes.
5. Add spinach, then add tomatoes, and stir well. Cook on medium to medium-high heat for about 5 minutes.
6. Chop panir (curd cheese) into small cubes, to preferred size.
7. Add water, if needed, to prevent sticking. Reduce heat to medium-low, and stir well. Add panir, then simmer for about 10-15 minutes.
8. Add whole milk or heavy cream. Reduce heat to low. Simmer for about 10 minutes. Turn off heat.
9. Serve with rice or flatbread such as naan or chapati (roti).

Bhumi's Filled Okra

 The filling I know has chick-pea flour, salt, tumeric, hing, coriander, shredded coconut, garam massala, little sugar and some ghee to make into a sort of dry batter. Stuff your bindhi or chilli with it. To fry I would make a chaunce of mustard seeds, curry leaves, and hing and fry your chillies, till really soft on all sides. You can add your left over filling towards the end too, into the frying pan. in the end throw on some daniya. It's pretty delish.

Rohini's note:

 The only difference is that I used just a little ghee and mostly yoghurt to make a very sticky doughish filling, and pressed them into the slit chillies.


You can use this filling for hot (or not) peppers or long Japanese eggplants, in which case you'd slit the eggplants one or more times, depending on the size.


Krisnamayi says:
I make baby eggplants in way I learned from a Punjabi lady who lives in Delhi...cut them into 4 pieces, while keeping the pieces intact and on the stem. then I stuff the "X" with a mixture of ground peanuts, shredded coconut, roasted cumin, some hing, salt, chilli and some chopped coriander. You put the eggplants in a frying pan with a little oil and cover, then carefully turn them (so that the filling doesn't fall out). Cook until tender. MMM!

Maha's Fried Holiday Gluten Cutlets

I've made this dish every Thanksgiving and Christmas for the past 6 years or so.  It has several virtues -- in spite of the fact that it needs to marinate overnight, it takes very little actual time to prepare, with just a lot of sitting time between steps, so if you have a big holiday dinner, you can free yourself up for making everything else and also socializing and what will you.

Although I'm a big time panir devotee (which gurukuli isn't?), the other virtue of gluten is that it's both more inexpensive than panir and doesn't require much stirring or anything (also, it's vegan, if that's a concern).  This dish is especially popular among current and former meat-eaters in my family.  These proportions will feed about 4 people as part of a big Western-style holiday dinner with stuffing, gravy, cranberries, potatoes, squash, and all the rest.  Lately I've been having to sextuple (!) the proportions to satisfy my family's cravings for day-after gluten leftovers.

To make the gluten:
1 c. gluten flour
1 c. water

Pour the water into a large mixing bowl. Slowly sprinkle in the gluten flour, using your other hand to mix it with the water as you go. You should end up with a pretty solid lump of gluten; knead it for a minute and then let it sit for one hour. An hour later, boil a big pot of lightly salted water -- a really big pot, like a stock pot. While the water heats, chop your gluten into smallish chunks (2" x 2" or so). A word to the wise: raw gluten can be sticky, so try to keep them separate. When the water is boiling briskly, drop the gluten chunks into the water and boil for 1/2 an hour. The pieces will expand to many times their original size!

After your 1/2 hour, drain the gluten out into a colander, let it cool enough to touch, and squeeze out as much water as possible by hand.

Then whisk together this marinade:
1 c. extra-virgin olive oil
6 Tbs of vegan Worcestershire sauce (I like to make my own, sans onions & garlic)
1 tsp salt
1/2 tsp cracked black pepper
1 tsp each dried sage, thyme, and rosemary

In a small pan, heat 2 Tbs. olive oil to rippling hot, and add 1/2 tsp. asafoetida (hing). Remove from the heat as soon as the hing sizzles and add to the marinade.

Place the gluten cutlets in a large Tupperware and pour the marinade over them. Leave them in the fridge overnight (turning occasionally) until you're ready to cook them the next day.

You will want to heat a heavy cast iron skillet over high heat and then coat it with a little more olive oil, combined with a drizzle of the marinade -- fry the cutlets, turning occasionally, until they are crisp and deliciously golden brown.  Lovely with gravy.

Taruni's Amazing BBQ Gluten

Knead about 2.5 pounds flour for 20 minutes. (You can use a mixer with the dough attachment instead. Or, in a pinch, your brother-in-law.) Soak for 1.5 hours in lukewarm water with a tablespoon of vinegar. Alternately, soak overnight in the fridge.

Knead under running water till it weakens and then stiffens up.

For 4 c prepared gluten, squeezed dry, add
1/2 c peanut butter
1/3 c nutritional yeast
3.4 t salt
2 Tbsp paprika
hing
1 1/2 stick butter, melted and hot or very warm

Mix all very well, then spread and stretch pieces of it on greased cookie sheets. Bake at 380F till done, then spread a thick layer of bbq sauce and bake at 350 for another 10 minutes or so (possibly a little less).


BBQ Sauce:

2 1/2 c tomato sauce
3/4 c sugar
2-3 tbs blackstrap molasses
1/4 c yellow mustard (prepared)
1/4 t cayenne pepper
1 teaspoon allspice
1 1/2 Tbs dried parsley
1 Tbsp butter
1/4 t salt

Boil for half an hour, then add 3/4 c lemon juice and 1 tbs soy sauce and cook for another 10 minutes.

No Cream of Soup Green Bean Casserole by Sudevi Dasi & Manorama Dasi

• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 teaspoon salt
• 1 cup sour cream (I used light)
• Cookkedt fresh green beans or 16 ounce frozen
• 2 cups shredded Cheddar cheese
• 1 (2.8 oz) can or 1 1/3 cups French’s french fried onion rings INSTEAD OF ONIONS WE CRUNCH UP FRITOS - YUM

1. Preheat oven to 350 degrees F (175 degrees C).
2. Melt 2 tablespoons butter in a large skillet over medium heat. Stir in flour until smooth, and cook for one minute. Remove from heat and stir in the salt and sour cream. Add green beans, and stir to coat.
3. Transfer the mixture to a 2 1/2 quart casserole dish. Spread shredded cheese over the top. Sprinkle fritos over the cheese. We like to mix some of the fritos into beans as well.
4. Bake for covered for 15 minutes in the preheated oven. Remove cover and continue cooking for 15 more minutes or until the top is golden and cheese is bubbly.

Paneer Tikka Masala

Ingredients

For The Paneer Tikkas

1 cup paneer (cottage cheese) , cut into 50 mm. (2") cubes
1/4 cup thick curds (dahi)
1/4 tsp dried ginger (soonth) powder
1 tsp chilli powder
1/2 tsp dried fenugreek leaves (kasuri methi)
1/2 tsp garam masala
1 tbsp plain flour (maida)
2 tbsp chopped coriander (dhania)
2 tbsp oil
salt to taste

Other Ingredients
1/2 cup boiled green peas
5 medium sized tomatoes
1 tbsp coriander (dhania) seeds
5 whole dry kashmiri red chillies , broken into pieces
1/2 cup chopped cabbage
1 tsp chopped green chillies
1/4 tsp dried ginger (soonth) powder
1 tbsp jain tomato sauce , readily available
3 tsp dried fenugreek leaves (kasuri methi)
1 tsp cornflour
3/4 cup milk
3 tbsp chopped coriander (dhania)
4 tbsp oil
salt to taste
For The Garnish
1/4 cup chopped coriander (dhania)


Method
For the paneer tikkas

1. Combine the curds, soonth, chilli powder, kasuri methi, garam masala, plain flour, coriander, salt and 1 tbsp of oil and mix well to prepare a marinade.
2. Add the paneer pieces to it, mix gently and keep aside to marinate for 8 to 10 minutes.
3. Heat 1 tbsp of oil on a non-stick tava (griddle) and sauté the paneer tikkas on all sides till they brown lightly (approximately 4 to 5 minutes). Keep aside.

How to proceed

1. Boil a vesselfull of water and immerse the tomatoes in it for one minute.
2. Remove, de-skin and de-seed the tomatoes. Chop finely and keep aside.
3. Roast the coriander seeds and red chillies lightly and grind to a powder. Keep aside.
4. Heat the oil in a pan, add cabbage and green chillies and sauté for some while.
5. Add the tomatoes and dry ginger powder and fry till the oil separates from the mixture.
6. Add the red chilli-coriander powder, tomato sauce and dried fenugreek leaves and sauté.
7. Mix the milk and cornflour together and add to the gravy. Mix well.
8. Add the paneer tikkas and peas and heat for some time.
9. Serve hot garnished with coriander.

It's a Tarla Dalal recipe from her Jain Desi Khana...she's my favourite cookbook author.

Nut Loaf

1/4 cup green peppers
1/4 cup red peppers
1/4-1/2 cup cabbage, cut finely
hing
ginger powder
1-2 tbsp butter
1 1/2 cups celery
1 1/2 cups grated carrot
1 1/2 cups grated zucchini
5 tbsp eggreplacer
5 tbsp yoghurt
1/2 cup chopped walnuts
1/4 cup sunflower seeds
salt
pepper
oregano
basil
sage
marjoram
3 cups breadcrumbs
water if needed

Saute peppers and cabbage in butter along with hing and ginger powder 'til tender.
In a bowl combine pepper mixture with rest of ingredients. Mix well together adding a little water to help bind if needed.
Grease a 9"x5"x3" loaf pan, then line it with baking paper. Transfer mixture to prepared pan and bake @ 350 F for 1 hour. Let stand 10 mins before slicing.

Grated Cauliflower Subji

This is a super easy subji but so, so tasty...

Grate cauliflower. Make chaunce: fair amount of ghee and a little hing.
Cook cauliflower on low heat 'til clear. Add salt at end.

Bihari Potatoes

Chaunce: cumin, tumeric, cloves, cinammon, green chillis, ginger root, saffron and nutmeg

Add chunks of potatoes and fry a minute.

Add water to barely cover subji. Add dhania (coriander) powder, salt and black pepper. Cook 'til soft.

Mother Racitambara's Kofta Balls

Grate cabbage. Pick out any bigger bits and save them for a subji, kitchari or whatever. The bigger bits will stop the kofta from forming into a ball. Squeeze out all the water that you possibly can.
Add tumeric, salt and hing.
Add enough chickpea flour to hold cabbage together.

Make paneer, hang and roll into little (tiny) balls. Or if using store bought paneer crumble or grate it before forming into balls. Before rolling into balls mix a little salt, pepper and hing into the paneer.

Make a patty of the cabbage prep, place a cheese ball in the middle and fold over and pat gently into a ball. If you're not gentle it will fall apart.

Deep-fry balls in med-hot ghee, turning often so they brown evenly on all sides. Drain and add to tomato sauce.



Tomato Sauce for Koftas

Blend tomatoes (or use a tin of crushed tomatoes/tomato puree).

Chaunce: cumin powder, coriander powder, hing, ginger and bay leaves. Add tomatoes.
Add salt, oregano, basil, little sugar, curry leaves. Cook 'til saucy.

Srila Prabhupada's Cabbage

chop cabbage very small (or grate).

Chaunce: black cumin and a little tumeric. Add cabbage. Cover and cook over low heat. Add salt. Stir frequently so it doesn't burn. Can add deep-fried cashews or fried curd chunks to garnish.

Cauliflower and Pea Subji

1/4 cup ghee
1/2 tsp grated ginger
1/2 tsp cumin seed
1 large cauliflower
1 tsp tumeric
1 tsp salt
1/4 chili powder
1 cup green peas
1/4 cup sour cream
2 tbsp coriander leaves


Chaunce: ginger, cumin. Add cauliflower. Sprinkle with tumeric, salt and chili powder. Stir and fry 'til cauliflower is slightly browned. Add peas and about 2 tbsp water. Cover and reduce flame to low.

Cook, stirring occasionally for 15 minutes or 'til veges are almost tender. Remove the lid, raise the heat and cook 'til dry.

Fold in sour cream and sprinkle with chopped coriander leaves. Serve hot.

Note: If sour cream is not available then can add yoghurt or double cream instead.

Potato Chantilly

Mashed potatoes (about 6 cups)
about 1 cup heavy cream or 1/2 cup cream and half water (no water if cream is to be whipped)
salt
pepper
paprika
herbs de provance


Spread potatoes in a greased shallow baking dish. Mix rest of ingredients together and spread over potatoes. Sprinkle a little more paprika over the top to make it look pretty. Bake at 450 F about 15 minutes.

Note: Can sprinkle some grated cheese over top.

Sweet Potato Latkes by Mary Maha

You grate a large sweet potato, bind it with 1/3 cup of flour (or besan), add 1 tsp garam masala, 1 Tbs jaggery, 1 1/2 tsp salt, about a 1/4 tsp black pepper, and red chili powder (or crushed chillies) to taste. And because I'm me, I like to put in a dash of hing to make it good. Everything needs a dash of hing to make it good. :-)

Potato Roll Salad by Adi Priya Alejandra Barrionuevo

Mashed potato. Today simple, I only added black salt. On non Ekadashi days use any spices you like for the puree. Then spread it on a grassed (I use a) clean plastic bag. Half of it on the plate (so when you roll it you take the bag easily off) then spread sour cream (or any soft cream or alternative for vegans). I put raw grated pumpkin. (Carrots are super for this too). Roll it and cover it with mayonnaise and deco with olives and barbecued peppers. Corn would be super deli too in it. In other words: fill it with your favorite stuff to make a summery salad like this one. Ideal for parties. Can not be prepared with more then couple of hours in advance as the potato and the mayo don't stay full flavor after more than then 5 hrs. Not in hot days...

One potato for two carrots (but you get a lot from that) For a cup of ready mayo measure half cup of diced carrot and half of that quantity of potato. Boil them and blend them with 2-3 spoons of sunflower oil and same of lemon juice. I always add some of the water from the boiling in the mixer if it gets too thick. Salt and pepper. The original recipe is only oil and lemon juice (no water at all to help to blend the vegetables) but it is too heavy. Got to experiment your own consistence and sourness (less or more lemon according to taste) I like it "veeeery lemony", but not to my husband.