Category: Vegan

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Silken aamti broth with fish and noodles

Prep Time
40 minutes

Serves
4

Skill
Easy

Ingredients:

  •  fillet of your chosen fish
  • 2tbsp oil
  • 450 ml of tip aamti sauce
  • salt to taste
  • 200 ml fish stock
  • 75 gms of chosen noodles
  • chopped coriander leafs and green onions
  • charred lemon
  • tempered chilli

Instructions:

  • in a pan heat oil, add lemon and sear the fish add salt to taste lastly add chopped chili
  • Simultaneously, add fish stock and reduce it a bit, then add aamti sauce and noodles in a pot and cook until noodles are done

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Vindaloo lamb shank

Prep Time
40 minutes

Serves
4

Skill
Easy

Ingredients:

  •  1 lamb shank
  • 2tbsp oil
  • 450 ml tip goan vindaloo sauce
  • salt to taste
  • pickled mustard seeds
  • garlic crumbs
  • pickled beetroot

Instructions:

  • in a medium size pot, add oil and seat the meat and sauce, add salt, add water cover and let it braise for 1 hour 15 minutes on low heat (check the amount of gravy as you might have to add more water and adjust the salt)
  • for pickled mustard seeds  50 ml of water and 50 of white vinegar, add 1tbsp of sugar and 1tsp of tip chai spice in a pot and bring it simmer as the liquid reducing add 95 gms of mustard seeds mustard seeds, pour the whole mix in mason jar. For pickled beets, save the same pickling liquid.
  • for garlic crumbs take 100 ml oil in a small pot on high heat and add chopped garlic, fry till golden brown and strain the oil. Put stained crumbs on piece for kitchen paper to soak up extra fat.

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Butter chicken/paneer

Prep Time
40 minutes

Serves
4

Skill
Easy

Ingredients:

  •  250 gms chicken thighs/ paneer cubes
  • 450 ml tip butter sauce
  • 2tbsp oil
  • salt to taste
  • 1tbsp dried fenugreek leaves (kasturi methi)
  • pickled onion rings for garnish or on the side

Instructions:

  • sear the protein/ paneer cubes, add butter sauce (add minimum amount of water to adjust the consistency), and let it braise for 40 min on low heat.
  • adjust salt and add fenugreek leaves (rub it between your palm to powder them and activate its flavor)
  • Add Bengali 5 spice to the pot temper for 30 seconds then add onion to the same pot and cook until it’s translucent

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Malwani baigan (eggplant)

Prep Time
40 minutes

Serves
4

Skill
Easy

Ingredients:

  •  250 gms baby eggplant (cut in half)
  • 450 ml tip malwani sauce
  • 2tbsp of oil
  • salt to taste
  • sour pickled chili

Instructions:

  • sear eggplants add salt.
  • add sauce and let it braise for 15 min on low heat.
  • for sour pickled chili, use add 50 ml of water and 50 of white vinegar, add 1tbsp of salt, 1tsp of sugar and 1tsp of tip chai spice in a pot and bring it simmer. Put clean and half cut chili in a mason jar and add the liquid.

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Butternut Squash and Tofu Curry with Malvani masala

Prep Time
25 mins

Serves
3 – 4

Skill
Easy

Ingredients:

  • 3 tbsp of Oil 
  • 1tsp of Cumin seeds 
  • 1tsp of Mustard seeds 
  • 6-8 Curry leafs
  • 2tbsp Garlic 
  • 2tbsp Ginger 
  • 100gms of Butternut squash (cubes) 
  • 2 Shallots (cubes) 
  • 100gms of Carrots (cubes)
  • Tuofu (cubes)
  •  100gm of Spinach (rough chopped)
  • 1pc of Green chilli chopped
  • ½ tsp of Tumeric
  • 2 tbsp of Malvani masala
  • 400ml of Coconut milk
  • 200 ml of Water
  • 10gms of Cilantro roughy chopped
  • Salt  to Taste

Instructions:

  1. Sear tofu until golden brown and keep it aside
  2. Heat the oil in a medium pot on medium heat
  3. Add oil, when the oil starts to smoke a bit add cumin seeds and mustard seeds
  4. As soon as mustard seeds start to pop add curry leaf, chopped green chilli and chopped ginger garlic and saute for 30 sec
  5. Add malvani masala and turmeric cook for masala for 40 seconds then add all the chopped vegetables except for spinach and cilantro
  6. Sautee for another 3-4 minutes then add coconut milk and water
  7. Cook for 8-10 minutes on medium heat or until all the vegetables are cooked trough
  8. Add the tofu and spinach and cilantro mix well and cook for another 2 minutes
  9. Season to the taste squeeze half a lime and enjoy with roti or rice

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Jackfruit Vindaloo in Goan Vindaloo Sauce

Prep Time
25 mins

Serves
3 – 4

Skill
Easy

Ingredients:

  • Jackfruit – 450 grams
  • Goan Vindaloo Sauce- 450 grams
  • Oil- 2 tablespoons
  • Turmeric powder – 1/4 teaspoon
  • Salt – to taste
  • Water- as required or 1 cup

Instructions:

  1. If you are using canned jackfruit, drain the brine, rinse the jackfruit well in fresh waterand chop it into small chunks, if the pieces are large.
  2. Heat a large pan to medium heat and add the oil. Add the Goan Vindaloo Sauce andsaute it for about 2-3 minutes.
  3. Add the jackfruit pieces along with the salt and turmeric powder and cook anotherminute, stirring.
  4. Add1 cup of water and stir until the mixture thins out and becomes a sauce/ gravy. Youcan add more water if needed. Reduce the heat and let it simmer for 20-25 minutes,until the jackfruit is cooked through.

Serving Suggestions:

Serve with chapati, rice, naan or bread and Bhakari. Goan Poee is a great accompaniment too.

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Spinach & Chickpea in Aai’s Malvani Gravy

Prep Time
25 mins

Serves
2

Skill
Easy

Ingredients:

  • 1 minced Shallot 
  • 2 cloves minced Garlic 
  • 1 tin Chickpea
  • 8-10 Baby potatoes
  • 1 small box(hand full) of Baby spinach
  • ⅓ cup of Coconut milk
  • 2 tbsp of Avocado oil

Instructions:

  • Boil the potato cut in half separately and keep it aside 
  • Saute shallot in avocado oil until translucent
  • Add garlic and chickpeas, making sure garlic doesn’t burn
  • Add boiled potato and then the good stuff – Aai Malvani Gravy – add and stir everything in
  • Simmer a few minutes then add the box of spinach
  • Continue cooking until spinach wilted, then add coconut milk
  • Simmer 3 to 5 more minutesServed over basmati rice, finish with fresh cilantro and a
    squeeze of lime

BY:
KiKi’s Kitchen

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Red Lentils in Bengali ‘5’ spice

Prep Time
25 mins

Serves
2

Skill
Easy

Ingredients:

  • 1 cup Red Lentils
  • 3 cups Water
  • 1 tsp tumeric
  • 2 tbsp Garlic chopped
  • 1 tbsp The Indian pantry’s Bengali 5 spice
  • 1 chopped Green chilli
  • 1 tbsp Oil
  • 2 tbsp chopped Cilantro
  • Pinch of salt

Instructions:

  1. Add lentil, water and turmeric in a pot and cook until it is completely cooked.
  2. In a pan heat oil and temper spices on low flame, add chopped garlic and chilli when whole spices are slightly brown.
  3. Add the tempered spices into the pot of cooked lentils.
  4. Add some water if needed.
  5. Add salt check the seasoning and let it simmer for 2-3 minute
  6. Garnish with cilantro and serve it hot with rice.