Manjula’s Kitchen has over 250 recipes and counting. Manjula shows you simple, easy steps to cooking authentic Indian Vegetarian Food.
Category Archives: Food
1 cup split dried yellow lentils (rinsed and picked over)
4 cups water
2 T. ghee
1 T. coriander powder
1 T. cumin
1 T. turmeric
1 – 2 fresh chile peppers (to taste)
Sale and pepper to taste
Add all ingredients, mix well and boil until thick
(approximately 30 minutes)
Server over rice or with Chapattis and diced fresh green chiles
2 cups fresh green beans (cut into 1/4″ pieces)
Boil in water with 1 T. salt until semi-soft (3-4 minutes)
Drain and add 1 T. ghee, 1/4 cup fresh grated coconut and 1-2 T. sugar (to taste)
Salt and pepper to taste
RAITA (YOGURT SAUCE)
2 cups plain yogurt
1 cucumber (peeled and diced)
1 large tomato (diced)
1 medium onion (diced)
1-2 fresh green chiles (to taste)
1/4 cup fresh grated coconut
1 T. ghee
1 T. cumin seeded (coarsely ground)
Salt and pepper to taste
Mix all ingredients together and serve
Cooking with Saraswathi from joisyoga.com
¾ pound firm tofu
2 tablespoons tamari
1 tablespoon lime juice
2 teaspoons agave (divided)
1 small carrot, roll cut
1 small sweet potato, sliced
2 cups broccoli florets
1 small crookneck squash, sliced
1 cup sugar snap peas, trimmed
2 tablespoons coconut oil
4 cups coconut milk
1 cup vegetable stock or water and bouillon
1 tablespoon minced ginger or 4 slices galangal, smashed
2-3 tablespoons green curry paste (available at natural foods and Asian markets)
Salt to taste
⅓ cup chopped fresh basil
Slice the tofu into ½ inch thick slabs. Place on a clean kitchen towel, cover with a second towel and press to remove excess water by putting a cutting board and a weight (heaving frying pan works well) on top of the board. Allow the tofu to drain for about 20 minutes.
In a medium mixing bowl combine the tamari, lime juice and 1 teaspoon of agave. When the tofu has been thoroughly pressed, cut it into cubes and toss the cubed tofu in the tamari marinade. Set aside for at least 10 minutes.
As the tofu is being pressed and marinated, prepare the vegetables, trimming and slicing each. Set aside. The vegetables may be prepared and refrigerated in an airtight container for up to 8 hours before finishing the dish.
In a sauté pan, heat the coconut oil over medium heat. Add the marinated tofu and cook, tossing frequently, until the cubes are browned on a couple of sides. Set aside. The tofu may be pressed, marinated and sautéed up to 24 hours in advance if refrigerated in an airtight container.
To prepare the curry, place the coconut milk, stock, ginger and curry paste in a large sauté pan or saucepan. Bring to a simmer over medium heat, stirring occasionally. Add the vegetables in the order of porousness—those that will take longer to cook, such as carrots and potatoes added first, those that need just a few moments to cook like the sugar snaps added just at the end. Allow enough time for all vegetables to cook until just tender, in total for this particular mixture about 15 minutes. After about 10 minutes of simmering the curry, add the tofu to the mixture. Be sure to carefully stir the mixture once the tofu is added as it is very delicate.
Once all vegetables are cooked and the tofu is warmed through, immediately remove the curry from the heat. Stir in salt to taste along with the basil. Turn into serving bowls with jasmine rice along side or pour the curry directly over the rice for each serving.
Yield: 6-8 Servings
Prep Time: 40 Minutes
Cooking Time: 20 Minutes
Coconut Vegetable Curry Recipe from yogaworkshop.com