Tag: Indian
Jamun Cooler (Black Plum drink)
Jamun Cooler (Black Plum Drink)
Black plums are native to India, Southeast Asia, and China. They are a very high source for vitamin A and C; plus are used in Eastern medicine for their anti-diabetic properties. This drink is highly refreshing and really easy to make. If you want this to be more slushy like, add in 4-5 ice cubes to your blender.
Servings: 2
Equipment
- blender
Ingredients
- 1 cup black plum Pit removed
- juice of a lemon
- 2 cups ice water
- 1 tbsp honey
- 2 cranks fresh cracked black pepper
- pinch salt
- lemon basil or mint garnish
Instructions
- Add all of the ingredients into a blender. Blend until smooth. Garnish with either lemon basil or mint.
Punjabi Matar Paneer
Punjabi Matar Paneer
Punjabi Matar Paneer is a North Indian curry consisting of a tomato based curry gravy with green peas and homemade panner cheese. The best part of this dish is the paneer soaking up the curry gravy. This is relatively simple to make and requires minimal cooking time. It tastes even better the next day if you happen to have any leftover.
Ingredients
- 2 tbsp vegetable oil
- 1/2 medium white onion finely chopped
- 1 tbsp ginger garlic paste
- 1 tsp cumin seed ground
- 1 tsp coriander seed ground
- 1 tsp turmeric
- 1 tsp kashmiri chilli powder
- 1 lb tomatoes pureed
- pinch of sugar
- 1/2 cup water
- 1 cup frozen peas
- 1/2 tsp garam masala
- salt to taste
- 8 oz paneer cubed
Instructions
- Heat cooking oil in a large sauce pan over medium heat.Cook the onions for 12 minutes, making sure that they are golden brown in color.
- Add in the ginger garlic paste and cook for 2 minutes.
- Stir in the cumin, coriander, turmeric, and chilli powder. Cook for 2 minutes. You might need to add a splash or two of water to keep the spices from burning.
- Add in the water, sugar, salt, and tomato puree. Simmer on low for 15 minutes.
- Stir in the green peas and the garam masala. Cook for 2 more minutes.
- Add in the panner and cook for 2 more minutes.
- Serve with steamed basmati rice.
Kidney Bean Curry with Tomato, Ginger, and Cardamom
Kidney Bean Curry with Tomato, Ginger, and Cardamom
Being in the meat industry, I used to be really closed minded when somebody would use the "V" word. I think living in this country has made being vegan a dirty thing. I think there is an American stereo type that vegans don't enjoy food or eating. Honestly, I think most vegan American cuisine is quite crap(thanks WFM). If an Indian dish is going to be cooked vegan instead of not, they don't create garbage replacements like soy cheese to go in the recipe instead of real paneer. They just don't eat it instead. There are no soy protein meats. No vegan "butchers." No tofurkey. This kidney bean curry recipe is a testimony to what is great vegan food with tons of flavor. No meat necessary.
Ingredients
- 3 cups kidney beans
- 3 tbsp vegetable oil
- 4 cardamom pods
- 2" cinnamon stick
- 1/2 medium white onion finely chopped
- 1 roma tomato
- 2 tsp ginger garlic paste
- 2 tbsp tomato paste
- 2 tsp ground fennel powder
- 2 tsp ginger powder
- 1/2 tsp kashmiri chilli powder
- 3/4 cup water
- salt to taste
Garnish
- cilantro chopped
Instructions
- Heat up oil in a large sauce pan over medium heat. Cook the cinnamon stick and cardamom pods for 1 minute.
- Add in the ginger garlic paste and cook for 1 minute.
- Stir in the onions. Cook for 12-15 minutes until the onions are brown and cooked down. I made a rhyme! Make sure to stir every few minutes or so.
- Add in the tomatoes and tomato paste. Cook for 2 minutes.
- Stir in the kidney beans, fennel, ginger, and chilli powder. Cook for another minute.
- Add the water. Season with salt to taste. Cover and simmer on medium heat for 15 minutes.
- Serve with steamed basmati rice. Garnish with cilantro.
