Tag Archives: Indian

A Mini Indian Feast

I’ve mentioned before how easy it is to find vegan-friendly food at Thai restaurants. Indian restaurants are the same, especially when they focus on southern Indian cuisine which is all vegetarian; they do cook with paneer (cheese). As a result of where I live, and the fact that eating out can get expensive, I have begun experimenting with make-at-home versions of our restaurant favorites. Traditionally when we’ve made Indian feasts, we go all out – several entrees, naan bread, fried veggie pakora, etc – the kind of cooking that’s definitely suited for the weekend. These recipes, however, are perfect for a work night. No time for baking bread on weeknights (unless you’re some kind of miracle worker) – so if you want bread (I’ll post a naan recipe someday soon), you’ll have to make it ahead of time or pick up some flatbread of some sort at the grocery store. I made two entrees and a side of basmati rice. The first entrée is Aloo Gobi, found here. In Indian cooking, “aloo” means potato and “gobi” means cauliflower. I used a regular sized bag of frozen cauliflower florets for this recipe and it worked perfectly. I just set it out on the counter while I prepared the other veggies to let it defrost a little. I also used about 2 tsp. chili powder in place of the green chilies. Garam masala can be found at Indian and other ethnic groceries, but if you want to make your own, just use a mixture of cumin, cinnamon, nutmeg, black pepper, coriander, ginger, & turmeric. Or, if that’s too much work, just leave it out 🙂 The second recipe I made was Red Lentil and Spinach Dhal, which can be found here. As with garam masala, red lentils can be somewhat hard to find; I usually buy them in bulk when I make it to the health food store. I am certain brown lentils, the kind you can find at any grocery store, would work just fine in this recipe. You may have to adjust the cooking time a bit. You know lentils are ready when the water has mostly been absorbed and they are fairly soft. Another note on this recipe – it calls for “brown” onions, which I am not familiar with. Yellow cooking onions worked just fine!

Aloo Gobi

Red Lentil & Spinach Dhal


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Spicy Indian Macaroni

This recipe is a favorite of mine; I’ve been making it for years. My aunt Lou Anne made it for me once when I babysat her daughter. It’s not a hard recipe to make, although it takes awhile for everything to cook. I go pretty heavy on the spices, so know that you can cut back on the spices to fit your taste. This recipe also makes a lot (it’s a great leftover for lunches) so feel free to cut it in half if you don’t like leftovers. I like to serve this with a flatbread or garlic bread.

Spicy Indian Macaroni

serves 4-6
  • 2 cups any uncooked pasta (macaroni, penne, shells, rigatoni)
  • 1 cup chopped bell pepper (any color)
  • 1 cup broccoli, chopped (fresh or frozen)
  • 1 can (15 oz.) chickpeas OR green peas, drained and rinsed
  • 2 cups tomato puree (about half a 28 oz. can)
  • 1-2 Tbsp. chili powder
  • 2 Tbsp. curry powder
  • 1-2 Tbsp. garlic powder
  • 1 Tbsp. turmeric powder
  • 1 serrano chili, minced (opt.)
  • 1 Tbsp. jeera (cumin seeds)
  • salt to taste
  • 2 Tbsp. oil

Heat oil in pan. Saute cumin seeds (jeera) until it changes color and becomes aromatic. Add minced chili and saute for 1/2 minute. Add vegetables, chickpeas, tomato puree, spices, salt, and pasta. Add enough water to cover the contents of the pan and cook the pasta. Cover with a tight fitting lid and cook till the pasta is done – this can take anywhere from 30 min to 45 min. Make sure to stir often to avoid pasta sticking to the bottom of the pan.

Triple Garlic Flatbread

  • 10″ disc prepared pizza dough
  • margarine
  • garlic salt
  • garlic powder
  • fresh garlic cloves, minced
  • fresh basil leaves, torn

Cover pizza dough with thin layer of margarine. Sprinkle with garlic salt (go easy on this), garlic powder (probably a couple of tablespoons) and minced garlic (2-3 gloves, depending on how much you love garlic). Bake for 5-10 minutes at temperature setting indicated on package (I used 425 F). Remove from oven, sprinkle on basil leaves, then return to oven for about 1 minute, making sure the basil doesn’t burn. Slice with a pizza cutter into squares, slices, whatever. Serve hot with Spicy Indian Macaroni.

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