Category: Side Dish

  • Warm Garbanzo Beans and Green Mango Salad

    Warm Garbanzo Beans and Green Mango Salad

    Here, I have paired the green mango with bland garbanzo beans and contrasting sweet coconut. The result is a warm, inviting salad with a wonderful hint of tangy taste. Try this vegetarian spring salad for light lunch or as an appetizer for dinner. If you have leftover cooked chicken or lamb in your refrigerator, by all means use in this salad.

    I make this salad so many times and forget to take a photo of the dish, I will take the picture next time and share it. In the meantime, enjoy the easy salad.

    • 1 medium green mango, unpeeled
    • 1 tablespoon vegetable oil
    • ½ teaspoon brown or yellow mustard seeds
    • 2 dried red chiles, such as cayennes or chiles de arbol, stemmed, and broken into rough pieces
    • 2 cups cooked garbanzo beans (freshly cooked or canned, drained)
    • 2 tablespoons grated fresh or defrosted frozen coconut
    • ½ teaspoon salt
    • 1 small avocado

    Wash and wipe the mango thoroughly. Peel the mango with a vegetable peeler. Using a hand grater (the fine holes of a hand grater result in a fine, fluffy texture) grate the mango, about half inch on all sides, then grate remaining fruit carefully, avoiding the large flat pit. Measure 1 cup and set aside.

    Heat the oil in a medium skillet over medium-high heat. Add the mustard seeds; immediately cover with a spatter screen, and cook until the seeds stop popping, about 30 seconds. Toss in the chiles. Cook few seconds until crisp and lightly browned in spots. Add the mango, garbanzo beans, coconut and salt. Cook, stirring occasionally, until heated through, 5 to 6 minutes.

    Mound the salad in the center of a decorative deep dish. Peel, pit, and dice avocado, and sprinkle over top of the salad and serve right away.

    Serves 4 to 6 as an accompaniment.

  • Seared Zesty Zucchini-Eggplant With Sesame

    Seared Zesty Zucchini-Eggplant With Sesame

    A very Happy and Healthy New Year to you all! I have had too much party food and now I am gone on to my old habits. I went back to my cookbook, “The Dance of Spices,” and leafed through the Vegetable Kingdom.

    I savor the lightness of seared veggies so much that this style is an integral part of my everyday cooking. Sautéed vegetables blend well as an accompaniment with a variety of foods. They are at their best when served immediately. In addition to serving as a side dish, you can add the leftovers to cooked tortellini or spaghetti for a light meal, turn plain rice into a pilaf or cook in light cream to make a quick curry. This dish also makes a great topping on open vegetarian sandwiches.

    • 1 medium (½ pound) regular oval or 3 Japanese eggplant
    • 3 medium (½ pound total) zucchini
    • 4 teaspoons salt
    • ¼ cup mild sesame, peanut or olive oil
    • ¼ teaspoon turmeric
    • ½ teaspoon cayenne
    • ¼ teaspoon sugar
    • 1 teaspoon sesame seeds
    • 1 tablespoon lime juice
    • Chopped fresh cilantro for garnish

    Slice the eggplant and zucchini into 1/8-inch-thick slices. Place the slices in a colander and sprinkle with salt. Toss the veggies so that each slice is coated with salt. Set aside for 10 minutes. Rinse thoroughly and pat dry.

    Heat 1 tablespoon oil in a nonstick 12-inch frying pan or large skillet over moderate heat rotating the pan so that the oil coats the bottom and the sides. Add as many eggplant and zucchini slices that will fit in a single layer in the pan. Cook until the bottoms are lightly golden in places, about 3 to 4 minutes. Turn and cook on the other side for 2 to 3 minutes. Remove to a platter and set aside. Repeat with the remaining oil, eggplant and zucchini in 2 or 3 more batches.

    Return the cooked eggplant-zucchini slices to the pan. Sprinkle in the turmeric, cayenne, sugar, sesame and lime juice and toss very gently. Transfer to a heated serving platter. Garnish with cilantro and serve.

    Serves 4.

  • Crispy Okra Cocktail Snack

    Crispy Okra Cocktail Snack

    This is a simple but stunning hors d’oeuvre, best made just before serving time. Make sure the okra is very fresh and tender, so there is sufficient moisture when it is sliced, and an adequate amount of spice mix adheres to it. Fry gently until crisp. This way the okra will remain crunchy for a few hours. If leftovers get limp, bake them in the oven on low heat for about 20 minutes until crispy. The crisp okra can double as croutons and are delicious over light soups.

    • 1 pound fresh okra
    • 2 teaspoons fresh lime juice
    • 2 tablespoons chickpea flour
    • 1½ teaspoons salt
    • ½ teaspoon cayenne
    • 1 teaspoon ground cumin
    • Vegetable oil, for frying

    Rinse the okra and pat it dry; snip off both the ends. Using a sharp paring knife slice each okra pod lengthwise into 4 thin slices. Place in a medium bowl. Sprinkle with the lime juice.

    In a small bowl combine the chickpea flour, salt, cayenne and cumin, and mix well. Sprinkle the spice mixture over on the okra and toss to coat.

    Fill a large wok or heavy saucepan with oil to a depth of 1½ inches and heat over medium-high heat until very hot, 375 degrees F on a deep-fry thermometer. If you do not have a thermometer, add a small piece of okra to the oil to test; if it comes to the surface immediately, bubbling and sizzling the oil is ready. If okra browns instantly, that means the oil is too hot, if it stays at the bottom then the oil is not hot enough. Adjust heat accordingly. Using a slotted spoon, carefully add the okra, in small batches without crowding, to the hot oil. Reduce the heat to medium and deep-fry slowly, separating each piece with a fork; do not allow slices to stick to each other. Cook until crisp and lightly golden, turning once, for 3 to 4 minutes. Use a skimmer or slotted spoon to transfer the okra to a tray lined with paper towels. Repeat with the remaining okra. Transfer to a warm serving platter and serve immediately.

    Serves 6 or so as a snack or an appetizer.

  • Glistening Brussels Sprouts Recipe from my Cookbook

    Glistening Brussels Sprouts Recipe from my Cookbook

    Someone called me this morning to tell how much she enjoys the vegetarian dishes from my cooking classes as well as my cookbook, “The Dance of Spices.” I thought you too might like to cook this lighter version.

    Glistening Brussels sprouts are stunning with peppercorns and sesame seeds. This dish makes a great topping for freshly cooked brown or wild rice.

    • 2 tablespoons sesame seeds
    • 3 tablespoons vegetable oil
    • 1 teaspoon yellow or brown mustard seeds
    • 1 cup sliced onion
    • 2 fresh green serrano or jalapeno chiles, stemmed and chopped
    • 1 teaspoon black peppercorns, lightly crushed
    • 2 pounds brussels sprouts, trimmed of outer leaves and quartered
    • 1 teaspoon salt
    • Dried or fresh grated unsweetened coconut (optional)

    In a small skillet over medium heat, toast the sesame seeds until the seeds are aromatic and uniformly reddish in color, for 4 minutes. Cool thoroughly. Transfer to a coffee mill or spice grinder and grind coarsely. Set aside.

    Have a spatter screen ready before you continue. Heat the oil in a large skillet over medium-high heat. Add the mustard seeds, immediately cover with a spatter screen, and cook until the seeds stop popping, about 30 seconds. Add the onion and chilies and cook until the onion is very soft and just beginning to turn brown at the edges, 4 minutes. Add the pepper and sesame seeds and stir for a few seconds. Add the brussels sprouts and cook, stirring, until the sprouts are coated. Sprinkle with salt and reduce heat to low. Cover and cook until the sprouts are crisp-tender, 10 to 12 minutes.

    Transfer to an attractive heated serving dish. Garnish with the coconut, if desired, and serve.

    Serves 6 as a side dish.

  • Diwali is Mainstream

    Diwali is Mainstream

    We just celebrated Diwali with family and friends. It is the brightest feast and forms the grand finale of all the festivals in India. Even our cool President Barack Obama talked about Diwali in his address. It has become mainstream, PepsiCo Inc. and Target Corp. picked New Jersey to test a new kind of holiday promotion this month – Diwali marketing.

    Feasting is part of special occasions in India; I have pleasant memories as a child of the pre-festival arrangements that would begin several days in advance in our home. The professional cooks hired by my parents would bring their own enormous utensils and set up a wood-burning stove in the backyard to make boondi laddu and other snacks. Observing them was quite an education. My sister and I would watch them steadily stirring the sugar syrup and frying tiny droplets of chick-pea flour. With great expertise, they combined the still hot mixture with the syrup, rolling it in seemingly heat-resistant hands into plump, round balls. We would pack large quantities of these and other sweets and snacks in baskets or trays lined with colorful napkins and distribute them to friends and neighbors to convey affection, appreciation, and joy.

    Despite of countless dishes that were prepared I insisted on the following favorite recipe and my mother always made it special.

    Fudge Balls in Rose-Perfumed Syrup (Gulab Jamun)

    The ability to make this dish is one of the hallmarks of a good Indian cook, and when I first came to America I naturally wanted to continue to make it for my family. But one of the key ingredients, khawa (condensed milk), was hard to obtain, and making my own was too time-consuming. So I tried various recipes including instant baking mix, trying to recreate the texture and flavor I remembered. Carnation, dry milk turned out to be the best substitute. And while I am usually not a fan of vegetable shortening, it makes fudge balls that are even fluffier and moister than the original. Serve them at room temperature with the syrup spooned over the balls. Makes a perfect ending for a special family meal.

    Syrup
    • 1-1/2 cups sugar
    • 2-1/2 cups water
    • Seeds from 4 green cardamom pods, crushed
    • 2 teaspoons rose water

    Combine the sugar and water in a Dutch oven. Bring to a boil, stirring until the sugar dissolves. Reduce the heat to low and simmer uncovered for 15 minutes to reduce the volume slightly. Turn off the heat and stir in the cardamom and rose water.

    Fudge Balls
    • 2 cups nonfat Carnation dry milk
    • 1/2 cup unbleached all-purpose flour
    • 1 teaspoon baking powder
    • 1/2 cup melted vegetable shortening
    • 1/2 cup whole or low-fat milk
    • 1 tablespoon water
    • Mild vegetable oil for frying

    Combine the dry milk, flour, and baking powder in a large mixing bowl. Gradually pour in the melted shortening. Mix until crumbly. Add the milk and water and knead into smooth pliable dough. To make the dough in the food processor: Combine the dry ingredients and shortening in the work bowl and process until crumbly, about 30 seconds. With the machine running, gradually add the milk and water in a steady stream through the feed tube. Process until the dough begins to clean the sides of the bowl. Form the dough into a smooth ball. Set aside.

    Fill a wok or skillet with oil to a depth of 2 to 2-1/2 inches and heat to 225-250 degrees F (or set on medium heat). Pinch off portions of dough and roll between your hands into smooth balls about 1 inch in diameter. Slip about 8 to 10 balls carefully into the hot oil; after about 30 seconds, stir them gently so they brown evenly (do not stir them immediately or they may break). Fry until golden brown all over, 4 to 5 minutes in all. Remove with a slotted spoon, drain briefly over the oil, and add to the sugar syrup. (If the dough starts to crumble or develop cracks while you are making balls, return it to the food processor or the bowl and mix again with 1 tablespoon water to restore the consistency.) Cool completely, cover and let the fudge balls soak for at least 3 hours before serving. Serve at room temperature or chilled.

    Makes 35 medium fudge balls (10 to 12 servings).

  • Pumpkin Koftas in Rustic Sauce

    This is a vegetarian version of meat balls, fresh grated pumpkin replaces the meat. Serve with rice or flatbreads. These golden balls of squash can be served as a starter with any of your favorite dips accompanied with chilled Indian beer. For variation, serve over pasta with the sauce spooned onto the koftas.

    Pumpkin Koftas

    • 1-1/4 pounds fresh ripe pumpkin, peeled and grated (about 4 cups)
    • 2 fresh hot green chiles, stemmed and finely chopped
    • 1 teaspoon salt
    • 1 tablespoon fresh lime juice
    • 2/3 cup chick pea flour
    • Mild vegetable for frying

    Combine ingredients in a large mixing bowl. Mix well with your fingers. Form into 1-inch balls. (The moisture from the pumpkin and lime juice should be just right to bind the koftas.) If the mixture is too moist, stir in a little more chick pea flour.

    Heat the oil to a depth of 2 inches in a wok or deep fryer to 350oF. (To test the oil, drop in a tiny piece of the mixture; if it comes to the surface immediately the oil is ready for frying.) Fry the pumpkin balls in batches, turning occasionally, until lightly browned, 3 to 4 minutes.Remove with slotted spoon and drain on paper towels. Set aside.

    Rustic Sauce

    • 3 tablespoons mild olive oil
    • 1 2-inch piece fresh ginger, roughly chopped
    • 1 teaspoon ground coriander
    • 1/2 teaspoon cayenne
    • 5 cups chopped kale (6-8 large leaves)
    • 1 bunch trimmed and chopped fresh spinach (or 10 ounces frozen spinach,
    • thawed)
    • 1-1/2 cups water
    • 1 teaspoon salt

    Heat the oil in a skillet on medium-high heat. Add the ginger and spices and cook until aromatic about 1 minute. Add the kale and fresh spinach; stir and cook until the leaves start to wilt, about 5 minutes. Add the water and salt. Stir in the thawed spinach at this point, if using. Reduce the heat to medium, cover, and simmer 15 minutes.Remove from the heat.

    Puree the chard mixture in a food processor until smooth. Cook until heated through. Transfer the sauce into a shallow dish and place the koftas in the center.

    Makes 6 to 8 servings.

  • Prized Precious Pumpkins

    When I make the pumpkin kofta dish, it takes me close to home, in India. These sentiments are enough to transport me back to girlhood. One particular childhood recollection of mine is inspired by the annual summer visits to my grandmother’s farmhouse.

    Those wonderful afternoons spent in my grandma’s house eating her pumpkin koftas simmered in rustic leafy greens sauce and the pumpkin chewy bars made with Indian condensed milk bring back cheerful childhood memories.

    When I visited my grandma’s farmhouse from the front door, I could see straight through to the back garden where the plump gourds were hanging. I would accompany and trail behind her when she was in the garden. Nestled between the walkway and a stone rimmed pond (in which the blue and pink lotuses floated, she called them the jewels of the pond), pumpkin galore rambled through the garden trailing along the fence and climbed up the arches and trellises. The moist earth smelled sweetly of hay. There were the miniature pumpkins that would fit into my palm, and others so large and heavy would certainly win a blue ribbon in a county fair. I would help grandma cut young pumpkin leaves with tender stems to turn into a greens-lentil stew. She would first offer the big gourd to the goddess.

    Afterwards, she cracked it open with her sharp sickle and peeled the skin off with the help of a sharp knife with her fragile hands. The pumpkin meat was grated and turned into numerous culinary concoctions. Grandma entertained with cleverness and kindness.She loved nothing better than to be cooking and talking about food with her peers.She even used the pumpkin seeds indigenously and served them as snacks. She coated the seeds with butter, sprinkled with salt and minced garlic and toasted them until they exuded a nutty aroma.

    Here is one of the cherished recipes.

    Pumpkin Koftas in Rustic Sauce

    This is a vegetarian version of meat balls, fresh grated pumpkin replaces the meat. Serve with rice or flatbreads. These golden balls of squash can be served as a starter with any of your favorite dips accompanied with chilled Indian beer. For variation, serve over pasta with the sauce spooned onto the koftas.

    Pumpkin Koftas

    • 1-1/4 pounds fresh ripe pumpkin, peeled and grated (about 4 cups)
    • 2 fresh hot green chiles, stemmed and finely chopped
    • 1 teaspoon salt
    • 1 tablespoon fresh lime juice
    • 2/3 cup chick pea flour
    • Mild vegetable for frying

    Combine ingredients in a large mixing bowl. Mix well with your fingers. Form into 1-inch balls. (The moisture from the pumpkin and lime juice should be just right to bind the koftas.) If the mixture is too moist, stir in a little more chick pea flour.

    Heat the oil to a depth of 2 inches in a wok or deep fryer to 350oF. (To test the oil, drop in a tiny piece of the mixture; if it comes to the surface immediately the oil is ready for frying.) Fry the pumpkin balls in batches, turning occasionally, until lightly browned, 3 to 4 minutes.Remove with slotted spoon and drain on paper towels. Set aside.

    Rustic Sauce

    • 3 tablespoons mild olive oil
    • 1 2-inch piece fresh ginger, roughly chopped
    • 1 teaspoon ground coriander
    • 1/2 teaspoon cayenne
    • 5 cups chopped kale (6-8 large leaves)
    • 1 bunch trimmed and chopped fresh spinach (or 10 ounces frozen spinach,
    • thawed)
    • 1-1/2 cups water
    • 1 teaspoon salt

    Heat the oil in a skillet on medium-high heat. Add the ginger and spices and cook until aromatic about 1 minute. Add the kale and fresh spinach; stir and cook until the leaves start to wilt, about 5 minutes. Add the water and salt. Stir in the thawed spinach at this point, if using. Reduce the heat to medium, cover, and simmer 15 minutes.Remove from the heat.

    Puree the chard mixture in a food processor until smooth. Cook until heated through. Transfer the sauce into a shallow dish and place the koftas in the center.

    Makes 6 to 8 servings.