Recipe Tag: S. Asian

Place the olive oil in a large skillet or dutch oven over medium-high heat.

Add the cumin and cook for 1 minute, stirring continuously.

Add the ginger and garlic and cook, stirring continuously, for 3 minutes.

Add the jalapenos and cook for another 3 minutes, stirring frequently.

Add the onion, stir, and cook for another 7 minutes, stirring frequently.

Add the tomatoes, turmeric, garam masala, lentils, beans, water, and salt, stir thoroughly, and simmer gently for about 60 minutes, stirring occasionally.

Serve.

Place the olive oil in a medium sauce pan over medium high heat.

Add the cinnamon, cloves, red pepper flakes, garam masala, and paprika.

Cook for 2 minutes. Stir continuously.

Adjust the heat to lower so the spices don’t smoke or burn.

Add the ginger and garlic and cook for 2 minutes. Stir continuously.

Add the diced onion and cook for 4 minutes. Stir frequently.

Add the salt, tomatoes, and water.

Reduce the heat to medium high and simmer for 20 minutes. Stir occasionally.

Cover and simmer over low medium heat for 30 minutes. Stir occasionally.

Add the paneer, stir, and cook for 5 minutes.

Add the cilantro leaves, stir, and serve.

Place the garbanzo beans, onion, garlic, red pepper, flakes, paprika, cumin, coriander, garbanzo flour, salt, pepper and parsley in a large mixing bowl.

Using a fork, mash the mixture gently and mix all of the ingredients together for about 5 minutes. The texture should be coarse, with some of the chickpeas in pieces about the size of capers.

Pat your hands with water until damp.

Gently shape the mixture into 8 round patties about 3/4 inch thick. Place the falafels on a plate lined with a sheet of wax paper as you complete them.

Place the plate in the freezer for about 20 minutes.

Place a large skillet in the oven and preheat to 400°F.

Place 1 tablespoon of the oil in the large skillet.

Add the 8 falafel to the skillet directly from the freezer. Return the pan to the oven.

Shake the pan about every three minutes to keep the falafel from sticking to the pan.

Cook for about 10 minutes on the first side and turn.

Add the remaining tablespoon of olive oil and shake the pan.

Cook for another ten minutes and turn the oven off. Let the falafel stand in the oven for 10 minutes.

Slice each pita in half so that you have four half-moon pockets.

Serve by placing 2 falafel in each pita with lettuce, tomato, and yogurt sauce.

Mix together the water, curry powder, coconut milk, sugar, salt and pepper in a small bowl. Set aside.

Place the olive oil in a large non-stick skillet (one with a lid) over medium-high heat.

Add the onion and cook, tossing frequently, for two minutes.

Add the carrot, eggplant, and mushrooms, toss together, and cover. Reduce heat to medium.

Cook for 6-8 minutes, tossing occasionally, until the eggplant begins to soften.

Add the curry mixture, rice noodles and raisin, cover, and allow to cook for 5 minutes.

Stir and add the paneer.  Fold together gently and cover.

Cook for another 3 – 5 minutes until the noodles are done.

Place 1 tsp olive oil in a medium skillet over medium-high heat.

When the oil is hot, add the garlic, curry powder and garam masala.

Reduce the heat to medium. Cook for about 1 minute, stirring frequently.

Add the onion and cook over medium heat for about 3 minutes, stirring frequently.

Adjust the heat if necessary so that the onions do not brown.

Add the green bell pepper and cook for about 1 minute, stirring frequently.

Add the coconut milk, water, coriander, cardamom, cumin, salt, honey and lentils.

Stir, and simmer, uncovered, for 40 minutes.

While the lentils are cooking place a large skillet in the oven and preheat the oven to 375F.

When the oven comes to temperature, place the remaining teaspoon oil in the pan and add the eggplant.

Roast for 30 minutes turning the eggplant about every 10 minutes to cook on all sides.

Remove from the oven and set aside.

After the lentils have cooked for 40 minutes add the paneer and cook for 5 minutes.

Serve over brown rice topped with the roasted eggplant and garnished with the diced red bell pepper.

Place the olive oil in a large skillet over medium high heat. Add the onion and cook, stirring frequently, for about 3 minutes. Add the carrots and celery and cook, stirring frequently, for another 3 minutes.

Add the cumin and curry powder and cook for about one minute.

Add the chicken broth, water, lentils, pistachios, raisins, salt, and pepper. Reduce the heat to medium and cook for about 10 – 15 minutes until the lentils are just cooked.

Add the paneer and cook for about 2 minutes.

Place the spinach leaves in 4 bowls and top with the curried lentils. Serve.

Preheat the oven to 350°F.

Place the cauliflower on a large baking sheet with 2 teaspoons of the olive oil.

Stir to coat the cauliflower with the oil and place in the oven.

Roast for 20 to 25 minutes, stirring occasionally so the cauliflower roasts evenly. Set aside until time to add to the sauce.

While the cauliflower is roasting, place a large skillet or casserole dish over medium high heat and add the remaining 2 teaspoons olive oil.

When hot add the garlic, ginger, and cashews.

Cook for about 3 minutes. Stir frequently.

Add the onions and cook for about 5 minutes. Stir frequently.

Add the cardamom, cloves, pepper, garam masala, cinnamon, and paprika.

Cook for about 3 minutes. Stir frequently.

Add the water and reduce the heat to medium.

Simmer, covered, for 30 minutes, stirring occasionally.

Add the roasted cauliflower, tomato paste, coconut milk, and salt, then fold together gently. Simmer for 5 minutes.

Add the cilantro and serve topped with the mint and yogurt.

Preheat the oven to broil.

Place the eggplant in the oven and roast for 20 to 25 minutes. Turn frequently so that the skin chars but does not become too burnt.

Remove from the oven and let cool, then peel the skin from the eggplant.

Discard the skin.

Coarsely chop the meat of the eggplant.

Place the olive oil in a large skillet over medium high heat.

Add the garlic and ginger. Cook for about 1 minute. Stir frequently.

Add the onion and jalapeno. Cook for 5 minutes. Stir frequently.

Add the tomato, chopped eggplant, coriander, cumin, garam masala and salt.

Cook for about 20 minutes. Stir occasionally.

Add the lime juice and honey. Stir.

Serve immediately over rice topped with the fresh cilantro.