How can you possibly go wrong with this vegetarian recipe. It has beans and eggs, with some mushrooms thrown in and is the easiest thing to make. I usually have it on my vegetarian nights and I have refined the original recipe that I got from Good Foods.
A few months ago one of us and her family got Covid. They are all fine now but because she lost all sense of taste, eating was not so much fun. Being a vegetarian, she rustled up all the good vegies and grains she could find and this is what her Covid breakfast looked like! Delicious!
And then another one of us, who is also vegetarian made these delicious looking carrot hot dogs! You can find the recipe here
I know this is becoming more of a Pakistani/Indian website but really that is not the case. It’s just that we have been cooking desi dishes more at the moment. I will definitely add dishes from other regions as well soon.
This is another quick one and one of my favourites because it’s got two of my favourite ingredients: eggs and potatoes. My mom used to make it as a quick dinner dish and we all loved it as children. And as adults!
Oil (for cooking)
Nigella Seeds (one teaspoon)
Cumin seeds (1/2 teaspoon)
Chilli (one teaspoon)
Fresh coriander (stalks and leaves)
Salt to taste
Heat oil in a pan and add nigella seeds and cumin seeds to it. Fry them till they start popping.
Finely chop up coriander stalks, add them to the oil and fry them for about half a minute.
Add potatoes, salt and chilli and fry them. Keep adding small amounts of water to prevent burning.
Keep cooking till potatoes are soft.
Beat the eggs in a bowl and add them to the potatoes while stirring, so the eggs don’t clump.
The eggs will not take very long to cook, so make sure you don’t over cook them.
Dish it out and sprinkle chopped coriander leaves.
This is a great dish for brunch, with parathas (fried flat bread) or for a quick evening meal. You can even have it with toast!.
Quick vegetarian dish made with potatoes and cauliflower
250gmspotatoes(3 medium to large, chopped into 1cm cubes)
250gmscauliflower(1 medium, florets thinly cut. I also added the leaves)
1 tspgarlic paste
1tspchilli powder (or to taste)
1½tbsptomato paste(or one large tomato)
corriander leaves (for garnish)
ginger (cut into matchstick size for garnish)
Add the oil to a medium sized pot and heat
Add cumin seeds, fry till golden on low heat
Add the chopped potatoes to the oil and cumin seeds and fry for 3 to 5 minutes on low heat
Add ginger, garlic, chilli, salt, turmeric, corriander and cumin powder to the potatoes and fry for 5 minutes on low heat
Add tomato paste and stir and then add the cauliflower. Fry together for a couple of minutes
Keep adding small amounts of water and stirring. There is no fixed quantity of water to add. Just keep adding small amounts to enable the potatoes and cauliflower to tenderize. Keep stirring till both the vegetables are soft to touch. Dish out and garnish with corriander leaves and ginger sticks
This recipe is all over the internet. Finish food blogger Jenni Häyrinen shared the baked feta pasta recipe back in 2019 and now everyone is making it. The original recipe uses tomatoes but this one has mushrooms and spinach and it is so easy to make.
Chop up mushrooms
Add sliced red onions, whole garlic, thyme (fresh is good but dry if you don’t have fresh), and a quarter cup of olive oil (I used extre virgin). Put it all in a baking dish and mix it. Make space in the middle and add your block of feta cheese. Drizzle olice oil on top of the feta and sprinkle some dry oregano.
Bake in the oven for about 30 minutes. Meanwhile boil your pasta.
When the baking is done (mushrooms will be red, onions and garlic will be soft and feta will have melted), remove the garlic, peel and crush them and add them back. Mix it all together with a ladlefull of pasta water to bring it all together.
Add your spinach and pasta. Mix it and voila! There is you Baked Feta Pasta!
This is a fantastic vegetarian dish from Pakistan, made with gram flour and yogurt that works well with steamed rice or with roti (flat bread). It is my mother’s recipe that she has been making for decades.
A fantastic recipe made with gram flour and yogurt.
250gramsBesun (gram flour)
1tspcoriander and cumin seeds(roasted)
1onion(mediun, finely chopped)
Vegetable oil (for frying)
1onion(medium, finely chopped)
6Whole round red chillies(optional)
1bunchfresh coriander (cilantro)(chopped)
Lightly roast cumin and coriander seeds on a dry frying pan. Let them cool.
Add all pakora ingredients together in a bowl and mix together (including roasted cumin and coriander), adding water till you get a thick paste.
Spoon out balls of pakora mix into a deep fryer and fry till golden brown.
Fry onions, ginger and garlic paste together in a pot. Add salt and chilli powder and fry till oil appears on top. (This is the base).
Thoroughly whisk yogurt and add the water to it. Mix thoroughly and then add gram flour to this. Again mix thoroughly and add this mixture to the base.
Cook for 10 to 15 minutes on medium heat.
Add pakoras (made earlier) to the sauce.
Heat oil in a small frying pan. Add cumin seeds and chilli (if you don't want chilli just use the cumin). Once everything starts sizzling and cumins are lightly brown, pour the whole mixture (including oil) onto the kadhi. Garnish with fresh coriander.
Daal Masoor (Black/brown lentils Pakistani style) with Steamed Rice
Total Time 2hours
This is a great daal, full of proteins and nutrients. Goes extremely well with boiled rice but you can also have it with roti (flatbread).
1cupdaal masoor unhulled (or black or brown lentils)
½tspred chilli pepper
2-3large garlic cloves(sliced)
½inchpiece of ginger(minced (optional))
½tspcumin seeds(lightly roasted)
Small bunch of cilantro (coriander) (chopped)
Wash and rinse the lentils/daal in cold water a couple of times. Leave to soak for 30 minutes.
Heat water in a large saucepan. Water should be half way. Bring to a boil. Add the soaked lentils and boil for 5 minutes. Then lower the heat and keep simmering for 45 minutes to 1 hour. Check the lentils and ensure they are fully cooked, the should be soft and the liquid slightly soupy. Add more water if needed.
At the time that you add the lentils also add the spices - salt, red chilli powder, turmeric, coriander and cumin.
When the lentils are almost fully cooked. Heat a little vegetable oil in a frying pan and add the chopped onion. Cook for a few minutes until golden. Then add the garlic and ginger and keep cooking. At the end add the toasted cumin seeds to the garnish and pour over the lentils. Turn the heat off and serve garnished with fresh chopped cilantro leaves.
Enjoy with plain steamed rice or naan!
Gently wash rice in cold water and rinse a couple of times.
Soak rice in water for about 30 minutes.
Heat a medium saucepan with water (half full or around 4x more water than rice). Add a generous pinch of salt. Bring to a boil.
When water is boiling, drain and add the soaked rice. Cook till rice is almost 90 percent cooked, soft but still firm to the touch. This takes me around 8-9 minutes for rice that has been soaked. If not soaked let rice cook for 10 minutes.
Drain the rice completely and add back to the hot saucepan. Check the salt and sprinkle more if needed. Option to a add a teaspoon of butter and allow to melt in, stirring gently not to break rice.
Cover firmly with the lid. Turn heat on lowest setting. Allow to steam in saucepan for 10 minutes. Then turn off heat and serve steaming hot.
Note: use the original basmati rice which is native to Pakistan and India. 🙂
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