Recipes by their Ingredients

tomato

  • Aloo Gobi

    Aloo Gobi
    Aloo Gobi
    (Serves 6)

    1 tblsp Red Chili Powder
    1 tblsp Coriander Powder
    1 tsb Tomato Paste, OPTIONAL
    1 tblsp Amchur (Mango) Powder
    ¾ tblsp Cumin Seeds
    ½ tblsp Garam Masala
    1 tblsp Ginger, minced, mix with garlic to form a paste
    1 tblsp Garlic, minced, mix with ginger to form a paste
    3 tblsp Methi Leaves (Fenugreek Leaves)
    1 tsp Turmeric Powder
    1 tblsp Coriander (Cilantro) Leaves, chopped
    1 head Cauliflower, cut into medium florets
    4 Russet Potatoes, peeled, cut into large diced squares (1" x 1"),
    (let them sit in a bowl of water to keep them from discoloring, after they are cut)
    ½ Serrano chili, finely minced, OPTIONAL, omit if you don't want the 'heat'.
    1 Roma Tomato, finely minced
    1/2 Onion, white, yellow or red, finely minced
    3 cups Vegetable Oil, for frying
    1/2 cup water
    1 tblsp salt

    NOTES:If you prep all the ingredients and then fry the potatoes and cauliflower in advance, the recipe will only take 15 minutes to complete. If you add frozen peas when you add the cauliflower and potatoes you have a dish called: Aloo Gobi Mattar. I commonly have sundried tomatoes in my pantry, so substituting the tomato in the recipe for 4-6 sundried tomato pieces, diced tiny really makes this dish pop! Methi leaves are half the price that Amazon sells them for in Indian grocery stores. Alternatively, you could boil the potatoes and cauliflower pieces in salted water. I typically will make my own chili powder, in this case I used Kashmir chilis, toasted then ground.
     

    Add to the 1/2 cup of water, the chili powder, coriander powder, amchur powder and tomato paste (if using). Mix together well and set aside.

    Heat oil in deep fryer or large (non-coated) pan to 350 degrees and cook potatoes then cauliflower until cooked. Set these aside.

    In a large skillet, large enough to hold all the ingredients, add about 5 tblsp of the oil you just used to fry your potatoes and cauliflower in. Turn the heat to medium/low and add in the cumin seeds.

    After the seeds have had a chance to toast slightly, not blacken, about a minute, add in the ginger/garlic paste, tomatoes, chili pepper, onions and turmeric powder. Saute over medium heat until the tomato pieces break down into a mush or sauce (Masala) about 8-12 minutes.

    Add the water/chili/spice mix into the pan and also add the salt into the mix, then rub the methi leaves between the palms of your hands, to break it up into the mix. Also add the coriander (Cilantro) leaves.

    Now add the potatoes and cauliflower, that were deep fried, into the mix and mix until the vegetable are well coated, bring to a simmer. I like to cook the liquid down to a thick gravy or until there's almost no water left. (It's up to you, some prefer a gravy style finish or like myself a dryer version). Finish by sprinkling the Garam Masala over the top. Serve.

  • Vegetable Biryani (Indian Style Rice and Vegetables)

    Vegetable Biryani
    Vegetable Biryani (Indian Style Rice with Vegetables)
    (Serves 4-6)

    3-4 cups (total) of chopped vegetables all roughly the same size:
    Carrots
    ½ head of Cauliflower, florets
    1 Sweet Potato, diced small
    1 large yellow onion
    ¼ cup Peas
    1 Carrot, sliced small or diced small
    8 string beans (optional)
    1 Tomato, diced (optional)
    1 cup basmati rice
    3 tblsp Canola or Vegetable oil (or Ghee)

    In the water for the rice
    8 cups water
    1 tblsp salt
    5 whole cloves
    slice of fresh ginger root
    several saffron strands
    1/2 tsp turmeric

    2 tblsp of broken cashews or sliced almonds (optional)
    2 tblsp of raisins or dried plums cut in half (optional)
    1 Serrano Chili (optional)(or 2 for high heat)

    Spice Batch One: Whole Garam Masala
    3/4 tblsp cumin seed (keep separate)
    4 cloves garlic, minced to paste
    1 inch chunk of ginger, peeled, minced to a paste
    2 whole cloves
    6-8 peppercorns (I use schezuan peppercorns and black peppercorns)
    1 cinnamon stick, broken in half
    2 green cardamom pods, slit open
    1 black cardamom pod, slit open (optional)
    1 tsp or less of black cumin seed (optional)

    Spice Batch Two: Biryani Spices
    3/4 tsp turmeric powder
    3/4 tblsp red chili powder
    1 tblsp coriander powder
    ½ tsp mace
    2 tsp dried cilantro
    1 tblsp salt

    Finishing Spices
    ¼ tsp cayenne pepper (optional)(another layer of heat)
    2 tsp Garam Masala Powder
    ½ cup thick plain yogurt (optional)
    Fresh cilantro leaves, garnish (optional)

    NOTES: You can also use spinach (squeeze all excess water from it first it was frozen), squash, turnips, parsnips, potatoes, and tomatoes. Also, once you peel the ginger, cut it into 4 or 5 small rings, place the rings down, and one by one, using the flat side of a large and heavy knife, smash down the ginger, and then mince for the quickest way to reduce it to a paste.

    Cut up and set the vegetables aside in a large bowl mixed together.

    Mix up your 2 spice batches, keep them separate, I usually do this omitting the cumin seed, so I can add it for the first 30 second..

    Put 3 tblsp of oil in a large fry pan over low heat. Add the cumin seeds first and toast them in the oil for 30 seconds or so before adding the minced garlic and ginger. Stir and continue cooking over low heat for another minute.

    Now add the rest of the Whole Garam Masala spices. Saute over low heat for five minutes (make sure nothing burns).
    At this time start boiling 8 cups of water with a tblsp of salt, if your using them, add the cloves, turmeric, saffron threads and ginger slice. When the water is boiling put the rice in and start to time it when it reaches a boil again (turn to low boil) for 7-8 minutes and at that time taste and see if they need another minute (until done). When done drain the rice and set aside.

    Add the 3-4 cups of vegetables to the large frying pan with the garam masala, ginger and garlic. Mix well until everything is coated in the oil and spice mixture.

    Turn the heat up slightly to medium and let the vegetables sit there for 5 minutes, then stir a little and let sit for another 5 minutes. Repeat 2 more times, so in a bout 20 minutes the vegetables should be close to fork tender.

    Now it's time to put it all together. Add all the Biryani Spices over the vegetables, 1/2 at a time stir then the other half. Add the cooked and drained rice to the vegetables and spices. Toss several times until well mixed. Add the optional nuts and raisins/dried plums now if you are using them.

    You can sprinkle with 1 tsp Garam Masala and flip the rice to the other side and add another 1 tsp Garam Masala if you choose. Serve with the optional thick plain yogurt and lemon wedges. Garnish if you have it with fresh cilantro.

     

  • Vegetable Biryani (Indian Style Rice and Vegetables)

    Vegetable Biryani
    Vegetable Biryani (Indian Style Rice with Vegetables)
    (Serves 4-6)

    3-4 cups (total) of chopped vegetables all roughly the same size:
    Carrots
    ½ head of Cauliflower, florets
    1 Sweet Potato, diced small
    1 large yellow onion
    ¼ cup Peas
    1 Carrot, sliced small or diced small
    8 string beans (optional)
    1 Tomato, diced (optional)
    1 cup basmati rice
    3 tblsp Canola or Vegetable oil (or Ghee)

    In the water for the rice
    8 cups water
    1 tblsp salt
    5 whole cloves
    slice of fresh ginger root
    several saffron strands
    1/2 tsp turmeric

    2 tblsp of broken cashews or sliced almonds (optional)
    2 tblsp of raisins or dried plums cut in half (optional)
    1 Serrano Chili (optional)(or 2 for high heat)

    Spice Batch One: Whole Garam Masala
    3/4 tblsp cumin seed (keep separate)
    4 cloves garlic, minced to paste
    1 inch chunk of ginger, peeled, minced to a paste
    2 whole cloves
    6-8 peppercorns (I use schezuan peppercorns and black peppercorns)
    1 cinnamon stick, broken in half
    2 green cardamom pods, slit open
    1 black cardamom pod, slit open (optional)
    1 tsp or less of black cumin seed (optional)

    Spice Batch Two: Biryani Spices
    3/4 tsp turmeric powder
    3/4 tblsp red chili powder
    1 tblsp coriander powder
    ½ tsp mace
    2 tsp dried cilantro
    1 tblsp salt

    Finishing Spices
    ¼ tsp cayenne pepper (optional)(another layer of heat)
    2 tsp Garam Masala Powder
    ½ cup thick plain yogurt (optional)
    Fresh cilantro leaves, garnish (optional)

    NOTES: You can also use spinach (squeeze all excess water from it first it was frozen), squash, turnips, parsnips, potatoes, and tomatoes. Also, once you peel the ginger, cut it into 4 or 5 small rings, place the rings down, and one by one, using the flat side of a large and heavy knife, smash down the ginger, and then mince for the quickest way to reduce it to a paste.

    Cut up and set the vegetables aside in a large bowl mixed together.

    Mix up your 2 spice batches, keep them separate, I usually do this omitting the cumin seed, so I can add it for the first 30 second..

    Put 3 tblsp of oil in a large fry pan over low heat. Add the cumin seeds first and toast them in the oil for 30 seconds or so before adding the minced garlic and ginger. Stir and continue cooking over low heat for another minute.

    Now add the rest of the Whole Garam Masala spices. Saute over low heat for five minutes (make sure nothing burns).
    At this time start boiling 8 cups of water with a tblsp of salt, if your using them, add the cloves, turmeric, saffron threads and ginger slice. When the water is boiling put the rice in and start to time it when it reaches a boil again (turn to low boil) for 7-8 minutes and at that time taste and see if they need another minute (until done). When done drain the rice and set aside.

    Add the 3-4 cups of vegetables to the large frying pan with the garam masala, ginger and garlic. Mix well until everything is coated in the oil and spice mixture.

    Turn the heat up slightly to medium and let the vegetables sit there for 5 minutes, then stir a little and let sit for another 5 minutes. Repeat 2 more times, so in a bout 20 minutes the vegetables should be close to fork tender.

    Now it's time to put it all together. Add all the Biryani Spices over the vegetables, 1/2 at a time stir then the other half. Add the cooked and drained rice to the vegetables and spices. Toss several times until well mixed. Add the optional nuts and raisins/dried plums now if you are using them.

    You can sprinkle with 1 tsp Garam Masala and flip the rice to the other side and add another 1 tsp Garam Masala if you choose. Serve with the optional thick plain yogurt and lemon wedges. Garnish if you have it with fresh cilantro.