vegetarian Archives - Page 5 of 8

Dal Makhani, Creamy Lentil Soup

20|08|2014

Creamy and easy lentil soup flavored with spices inspired by the Indian Dal Makhani.

I learnt the fundamentals of Indian cooking from my mother. But it was from my father that I learnt to relish a plate of food. Though a small eater, even today he is so particular about the way food is seasoned and served. He has remained staunchly true to his heritage when it comes to choosing what he wants to eat. On weekdays our meals were simple home cooked mostly vegetarian curries, dal (lentils) and flatbreads. On weekends the lunches were late and elaborate and nothing short of an 10 course meal. Vegetables stir-fries, lentils, meat and seafood curries, chutneys and sweets. Dal was a constant, like it is in most Indian households. It was there every single day. Yet nobody complained as there were varieties of lentils to choose from. However, they had to be seasoned perfectly and compulsory garnished with fresh sprigs of coriander. If it wasn’t Dad would make sure he did it himself. After all these years it wasn’t surprising for me to see my Dad quietly delighting in a bowl of Dal and rice at our home in Sydney, while the rest of us lapped up garlic seafood risotto.

Dal Makhani is one of those lentil dishes that were made on special occasions at home. It’s silky creamy taste, melt-in-your mouth texture and the aromatic presence of garam masala makes it a delicacy but it is rich, not something you could eat everyday. Traditionally this is made with whole black lentils and kidney beans that are soaked overnight and cooked down the next day with spices and cream. My version is simpler with fewer ingredients and slightly thinned down to fit into a soup profile. The taste would differ a bit from the original as there are fewer spices in the recipe but nevertheless it tastes delicious. This is particularly keeping in mind that a non -Indian kitchen may not be having all the authentic spices in the pantry. I make this soup version at home for my little ones who are yet to get accustomed to a substantial amount of spice. And soup goes down better with children than calling it lentils. Overall, this is a dinner that is ready under 30 minutes and is loved at home.

I use canned lentils which are pre-cooked and makes the process a whole lot simpler and quicker. If you are making this and want to serve it like the Dal Makhani, follow the exact recipe but skip the last step of blending the lentils. I like to serve this with homemade naan bread but any kind of crusty bread will do. Garam Masala is available in most supermarkets and Indian stores. If you like heat, add a few finely chopped chillies before serving.

Dal Makhani (Creamy Lentil) Soup
Serves 4

1tbsp olive oil
1 bay leaf
2 pods of cardamom
1 stick cinnamon
2 cloves garlic, finely chopped
1 tbsp. grated ginger
1/2 red onion, finely chopped
1/2 cup, diced canned tomatoes
1 can (420g) brown lentils (do not drain)
1/2 tsp garam masala
1/2 cup pouring cream
1/2 cup vegetable stock or water (depending on desired thickness of soup)
1/2 tsp brown sugar
salt and pepper to taste
handful coriander, to serve

In a frying pan over medium heat, heat the olive oil, add the bay leaf, cardamom and cinnamon and fry for a few seconds till aromatic. Add the onion and cook till transluscent. Add the garlic and ginger and fry for a minute. Add the tomatoes and lentils and simmer until cooked, stirring occasionally (about 15 minutes). Add the garam masala, cream, vegetable stock (if using), seasoning, sugar and stir to mix. Remove from heat. Remove the bay leaf, cardamom pods and cinnamon stick and blend with a stick blender. Ladle into bowls, garnish with coriander.

Beetroot Panzanella Salad

13|08|2014

This has been one long winter. Now that it is in its last stretch, the wait is the hardest. The last always seems like the longest, coldest and darkest to me. The length of this wait, however is not as lasting, extended and painted as the dreams and plans I have for the upcoming Spring and Summer. There will be fresh berries. Picking, eating and adorning my cakes. There will be the colours of Spring, spilling out everywhere. There will be picnics. Planned, impromptu ones (the ones you plan in your head, then do on an impulse). A mega dose of sunshine. And a good few extra hours to photograph.

We are fortunate in Australia to have access to pretty much every fruit and vegetable, round the year. But I still tend to look at root vegetables as a winter thing particularly for their warming characteristics in food. Part of this stems from my growing up years in India when beetroot, radishes and good quality carrots were available only during the colder months. Beetroot is my favourite, which is apparent since this is the second recipe I am dedicating this season.
I have been making Panzanella even before I knew it was called Panzanella salad. Crusty bread, ripe tomatoes, leftover vegetables from the fridge, a good dose of extra virgin olive oil (I use a garlic infused one), a hint of vinegar and fresh basil from my garden, It is as simple as it sounds. This is one salad which is not only refreshing but can fill up your stomach while feeding your body with a whole lot of nutrition. The classic Panzanella is a celebration of juicy tomatoes, torn stale toasted bread that soaks up the tart vinaigrette and the fresh flavours of basil. More of a summertime salad. I am however happy to eat it and feed it to my pre-schoolers with the addition of sweet beetroot in winter. It provides a nice balance to the sharpness of the vinegar. It is important to use a crusty bread with body that does not become soggy in the salad. Olives, cucumber are added in some recipes. But basically, you can go ahead and make the recipe your own.

Beetroot Panzanella Salad
Serves 4

200 g (about 1/3rd a loaf) sliced Sourdough bread
2 tablespoons olive oil
250 g cherry tomatoes, halved
200 g yellow tomatoes, halved
200 g baby beetroot, peeled, cooked and quartered (I use the packaged ones from Coles, Australia. Canned will also do)
1/4 red onion, thinly sliced 2 tablespoons extra virgin olive oil (I use garlic infused extra virgin olive oil)
1 tablespoon red wine vinegar (or balsamic vinegar) 1
1 garlic clove, finely chopped (optional, not required if you are using the garlic infused variety of olive oil)
Salt & freshly ground pepper
Fresh basil, to scatter

Tear the sliced bread into rough pieces about 3-5cm in size. Heat 1 tbsp. olive oil in a large frying pan over a medium-high heat. Add half of the bread. Cook, tossing occasionally, for 4 minutes or until golden. Transfer to a large bowl. Repeat with the remaining olive oil and bread.

Place the tomatoes, beetroot, red onion and bread in a salad bowl or tray. Combine the extra virgin olive oil, red wine vinegar and garlic (if using). Add to the salad. Season with salt and pepper. Use clean hands to toss until well combined. Scatter with torn basil leaves to serve.

Spicy Thai Corn Soup with Greens

30|07|2014

If soup is synonymous with comfort in winter, I cannot get enough. The smell of a pot of deliciousness simmering away on the cooktop, makes me hungry. The thought of a bowl of fresh, steaming soup cradled within the confines of fine china warms up my insides like snuggling by a fireplace in the company of loved ones on a cold wintry evening. I wrap my hands around it. I enjoy moving my spoon in circles picking up pieces of crispy garlic croutons or chunky vegetables on the way before they plump up within the soup.

Although soup has a year-round occurrence in our home, it tends to take centre stage as soon as the weather turns nippy. To turn it into a main meal, I cook it in either of the two ways. A noodle soup of broth-like consistency with Asian flavours, greens and some form of protein. Or a thick soup comprising of lentils, beans or barley cooked in a flavourful and spicy stock with vegetables. This one is somewhere in the middle. The soup is thick, spicy, filling, satisfying and tastes every bit like a Thai red curry without going through the actual process of cooking a curry. Thai curry pastes are extremely handy when you are not in the mood of making your stock from scratch. The base of a good soup lies in the stock in which it is cooked. Using a strong flavouring agent like a curry paste rules out the necessity of a stock and makes life so much easier. Plus you get all the sweet, spicy, acidic flavours that are unique to Asian cuisine. If you have not already realised, the convenience of this soup is that you are making it from few and ingredients that are tinned or canned which makes it perfect for a rainy day.

I have kept the soup vegetarian. You can add your choice of protein to make it your own. The creaminess of coconut milk paired with sweet corn and heat from the curry paste makes the soup outright delicious. Adding greens like broccoli, snow peas, green beans and fresh herbs like coriander, basil or chives makes it nutritious and gives it another level of texture. I enjoy the added heat of chilli flakes in my soups so I sprinkled some on top. It can be easily left out as the soup itself is moderately hot.

Spicy Thai Corn Soup with Greens
Serves 3

2 tsp Thai Red Curry paste
1 canned of corn kernels (400 g)/ frozen corn kernels
1 can coconut milk (400 g)
1/2 cup water (depending on the consistency of the soup you are after)
Salt and pepper, to season
1 tbsp. palm sugar/brown sugar
Greens- broccoli florets, green beans, snow peas
Fresh herbs- Basil, Coriander, Chives
Red Chilli flakes, for garnish (optional)

Heat the Red Curry paste in a large saucepan till aromatic (about 1 minute). Add the corn kernels, coconut milk (reserving 3 tbsp. coconut milk for serving later) and water to the saucepan. Simmer on medium heat for 15 minutes, stirring at intervals till corn is slightly tender. Remove from heat. Season. With a stick blender (or in the food processor), blend the soup into a thick somewhat smooth consistency. (You could go with a finely blended soup or slightly coarse like the one above). Put it back on the heat, add the palm sugar and vegetables. Cook for 5 minutes or till vegetables are slightly tender. Ladle into serving bowls, spoon over reserved coconut milk. Garnish with herbs and a sprinkling of chilli flakes (if using). Serve warm

Whole Spice Roasted Cauliflower

4|07|2014

This winter seems so long. And colder than I like it. I think I say this every year and by July I am almost desperate to get to the other side of winter. I can’t wait to feel the rays of the sun on my bare skin and the daylight to linger on till it’s time to go to bed. I can’t wait for the change in scenery and the spring blooms. Having said that, there are some joys of winter that I treasure. Catching up with friends over cups of hot chocolate. Bowlfuls of steaming hot Laksa. And sharing a hearty winter roast with family.

I have roasted cauliflower florets in so many different ways before…basically experimenting with a variety of marinades. Roasting an entire cauliflower head not only sounded interesting but such an amazing dish to share on the table. Roasting not only sweetens the florets but gives it a crispy, nutty texture that is absolutely delicious. The chilli flakes provide the perfect amount of heat to balance the sweetness.The recipe involves cooking the cauliflower head in two stages. First, boiling it in a flavourful stock to tenderise it. Then finishing it in the oven to get the charred caramel brown crispy exterior.

There are many recipes that involve only the roasting method and parboiling is not necessary but I can say that the flavours are so much more intense in this two-stage recipe. The florets are crunchy yet melt-in-your mouth. The resulting dish not only looks but tastes spectacular as well. This would make a great side to go with meat or fish dishes or a delicious main for vegetarians served on its own with a light salad.

Whole Spice Roasted Cauliflower (adapted with variation From Donna Hay magazine, June edition)
Serves 4-6

1.5 litres vegetable stock
50 g unsalted butter
1/4 cup extra virgin olive oil
2 tsp dried chilli flakes
1 bay leaf
1 tbsp. fennel seeds
Salt and pepper to taste
1 large cauliflower head (approx. I kg)
fresh sprigs of thyme

Place the stock, butter, olive oil, chilli, bay leaf, fennel seeds, salt and pepper in a medium saucepan over high heat and bring to a boil. Add the cauliflower, reduce the heat to medium, cover with a tight fitting lid and cook for 20-25 minutes or until the cauliflower is just tender when tested with a skewer. Drain, reserving the cooking liquid (I had about a cup left).

Preheat oven to 200 degree C. Place the cauliflower and thyme sprigs in a deep baking dish that has been lined with non-stick baking paper or aluminium foil. Pour half the reserved cooking liquid over the cauliflower and roast for 20 minutes. Pour over the remaining cooking liquid and roast for a further 20-25 minuts or until golden.