Delicious Recipes from Emmanuelle

Dear IYI community , please find the following recipes which were prepared in the IYI kitchen for the Guru Puja on February 23rd. I hope you enjoy !

Curried Pumpkin Dhal

Serve 6:
1 medium yellow onion quartered
1/4 cup of coconut
2 cloves of garlic sliced
1/2 a serrano or Thai Chili peppers
1 tbsp of ginger root minced
1 tsp Garam Masala
1 tsp of ground cumin
1/2 tsp of ground cinnamon
1/4 tsp turmeric
1/4 tsp coriander
1 tsp of salt
2 cups of water or vegetarian stock
1 cup of diced tomatoes
2 cups of cooked black-eyed peas
4 cups of fresh pumpkin or butternut squash
2 cups of chopped chard
3 tbsp of minced mint

Combine onion, coconut, garlic, chili peppers, ginger, garam masala, cumin , cinnamon, salt turmeric, coriander and 3 tbsp of stock in a blender. Puree mixture to a paste.
Heat oil in a large saucepan, then add the spice and cook, stirring often, for 10 minutes. Add remaining stock, tomatoes and pumpkin. Cook over medium heat, stirring often, until squash is just tender, about 20 min.
Mix in black-eyed peas and chard. Continue to cook, stirring often, until the chard is tender. Remove from heat. Adjust seasonings . Stir in mint before serving.

Gujurati-style cabbage with carrots

Serve 4-6 :
3/4 cabbage of a medium green cabbage shredded
3/4 shredded carrots
1/2 to 1 fresh, hot green chilli cut into long strips
4 tbsp of vegetable oil
1 tbsp of whole back mustard seeds
1 whole hot dried red chilli
about 1 1/4  tsp salt
1/2 tsp salt
4 heaped tbsp of chopped fresh coriander
1 tbsp of lemon juice

Heat the oil in wolk over medium-hign flame. When hot, add the mustard seeds until pod, put in the dried chilli intil it turns dark red in seconds. Now put the cabbage, carrots and green chilli. Turn the heat down to medium and stir the vegetables for a minute. Add the salt, sugar and green corainder. Stir and cook for another 5 minutes until vegetables are done and retain some of their crispiness. Add the lemon juice. Sir to mix and serve

Carrots, peas, potatoes, sweet potatoes flavored with cumin

serve 6:
2 large carrots cut into 1/2 inch dice
2 small potatoes  and one small sweet potatoe cut into 1/2 inch dice with a dash of oil, salt broiled
1 medium onions chopped
1 scallion
3 tbsp of mustard oil or vegetable oil
1 1/2 tsp of whole cumin seeds
1 whole dried hot red chilli
1 1/2 cup of peas
1 tsp of salt
1/4 tsp of sugar

heat the oil in a large frying pan over medium heat. When hot put the cumin seeds until sizzle, the chilli and stir. Put the chopped onion and cook until translucent. Add the carrots and cook at low heat till tender. Add the roasted potatoes, the peas , the salt and sugar ,cook for 3 minutes. Add the scallion. Stir for 30 seconds. Remove whole chilli before serving.

Lime Rice

Serve 6:

2 cups of rinsed white basmati rice
4 cups of water
2 tbsp of Mung dahl
1 tsp of Mustard seeds
1 tsp of ground Turmeric
4 tbsp of ground coconut
2 tsp of whole cumin seeds
2 tsp of fresh lime juice
4 tbsp of ghee
2 tsp of salt

Cook the rice and dahl with water and salt for 10 to 12 minutes. Saute spices in melted ghee. Then mix rice and sauteed spices and lime juice together. Before serving add cilantro and grated coconut. Serve

2016-10-15T01:45:23+00:00 March 23rd, 2015|Comments Off on Delicious Recipes from Emmanuelle