खेचारि (lutin) wrote in vegancooking,
खेचारि
lutin
vegancooking

two curries and a mediteranean tomato thing











green and yellow coconut sambar white and green tahini & miso curry
smooshed potatoes and eggplant tomato sauce  


1. Yellow and Green Coconut Sambar

1c masoor dhal left alone for an hour or two in water
onion, ginger, garlic
carrot
green beans
spinach
tomato
1 whole coconut (or less! but ours was flowering so we had to use all of it fast), shredded
turmeric
cumin seeds
sambar powder
oil
water


I don't give amounts because -- you know what you like better than I do. You can use any veggie you like for this, in any amount. 1c dhal + 1 shredded coconut makes a nice, chewy sambar. If you wanted it smooth, you could cook the dhal for longer, or you could puree the coconut and dhal. Sambar powder is red chilli, urad dhal, turmeric, ground cumin, black pepper and cinnamon (etc.) ground together. As far as I can tell, the difference between sambar powder and rasam powder is: sambar has more dhal; rasam has more chilli.
Sautee onion, ginger, garlic and cumin seeds in oil. Add a carrot, chopped into bits, then the coconut you've shredded. Add water, then your cubed tomato/es, cut green beans, dhal and turmeric. Let simmer for 10 or 15 minutes? When it's almost ready, add spinach. Eat with grain if you like, parsley or alone. Enjoy!


2. White and Green Tahini Soysauce Curry -- tasted Thai! Surprised me. (Variant of the Chinese-style Green and White curry I made Wednesday.)

carrot
turnip
(white!!!) eggplant
cauliflower
cauliflower leaves
zucchini? gourds? I don't know what they were, but they were skinny and green
cabbage
dill
tahini
soy sauce
oil
ginger
garlic
sesame seeds

Shred some ginger and smoosh 5 cloves of garlic. Heat them in a wok with some oil. Add carrot, turnip, sesame seeds and some water. Add the cauliflower and more water. Cut the eggplant and zucchini and add them. Cover. Simmer. In another bowl, mix 2-3T tahini with 1/2c soy sauce, more shredded ginger, finely chopped dill and squished garlic. Pour over the veggies. Chop the cabbage and add it, too. Cover and simmer for 5 minutes. Serve.

My dad missed eating this and the Chinese curry with white rice; I liked eating it with a red rice you can find in the main Old City market because it made everything taste very macrobiotic-y and full of earth. Red rice tastes somewhere in between barley and quinoa. Does anybody know what it might be called?


3. Smooshed Potatoes and Eggplant/Tomato Sauce


Potatoes: were washed and boiled in their skin, then smooshed with garlic, Polish potato spices from a packet, fresh dill and olive oil.

Eggplant Tomato Sauce
onion
mushrooms
*dried mushrooms, soaking in hot water for a few hours
2 large eggplants
1/2kg tomato
oregano
rosemary
salt
oil
garlic

Carmellize the onion and 5+ smooshed garlic cloves. Add (both) mushrooms and salt. When they're wilty and beautiful, add the eggplant and tomatoes, both of which have been cubed, (mushroom water) and spices. Cover, stir, etc. You want everything to become squishy and wonderful, like a nice marinara sauce. Before serving, squish 5+ more garlic cloves and stir them in! Enjoy.

This was super!! tasty with squished potatoes and steamed green beans, but would have been fantastic over pasta (which we didn't have).

Tags: ethnic food-indian, ethnic food-indian-curries, ethnic food-italian, ethnic food-italian-sauces
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