Vaghareli Rotli

January 4, 2021Cameron Patel Tags: canola oil, Dinner, Entree, Flour, ginger, ginger root, greek yogurt, Indian, kosher salt, Lunch, mustard seeds, oil, Onion, peanuts, red onion, Rotli, salt, Side, Snack, thai chili, turmeric, Vaghareli, Vaghareli Rotli, Vegetarian, Water, whole wheat flour, yogurt Leave a comment

Nutrition of Each Serving

Note: Makes 4 Servings

195 calories
6g fat
0mg cholesterol
155mg sodium
99mg potassium
27g carbohydrate
- 5g fiber
- 4g sugar
7g protein

Items Needed

Ingredients

2 tablespoons peanuts
1 cup whole wheat flour
2½ cup water
1 tablespoon canola oil
1 teaspoon mustard seeds
1 cup red onion
½ teaspoon thai chili
½ teaspoon ginger
½ teaspoon turmeric
½ teaspoon kosher salt
½ cup greek yogurt

Equipment

Medium mixing bowl
Grate
Medium pan
Rolling pin
Plate

Steps

Preparation

Dice
- 1 cup red onion
Mince
- ½ teaspoon thai chili
- ½ teaspoon ginger root
Measure
- 1 cup whole wheat flour
- 1½ cup water
- ½ cup water
- ½ cup water
- 1 tablespoon canola oil
- 1 teaspoon mustard seeds
- ½ teaspoon turmeric
- ½ teaspoon kosher salt
- ½ cup greek yogurt
Prepare
- Place 2 tablespoon raw peanuts into a small bowl
- Fill the bowl with water
- Microwave for 60 seconds
- Once you remove from the microwave, leave peanuts in water for 20 minutes then remove from water

Cook

In a medium mixing bowl add:
- 1 cup whole wheat flour
- Slowly mix ½ cup warm water into the flour
  - Only add enough water until you get a dough like mixture
Once in a dough mixture, split into 8 even dough balls
Place the large pan on medium heat
Place grate on another burner
Roll out each chapati then cook each chapati:
- Place on dry hot pan and flip when white dots appear
  - Note: If the white dots do not show after a minute turn the burner to high heat.
- Cook the other side of the chapati, once bubble start to rise then remove the chapati
- Place the grate burner to high
- Place the chapati on burner and flip once the chapati fills with air
- Place cooked chapati on a plate
Shred each chapati into quarter size
In the large size sauce pan on medium heat add:
- 1 tablespoon canola oil
- 1 teaspoon mustard seeds
Cover and wait for mustard seeds to pop or until fragrant (not all mustard seeds pop).
Once mustard seeds have popped remove from heat and add:
- 1½ cup water
- 1 cup red onions
- ½ teaspoon thai chili
- ½ teaspoon ginger
- ½ teaspoon kosher salt
- ½ teaspoon turmeric
Stir ingredients and bring to a boil for a few minutes.
- Pro Tip: The mixture should be soup like. If it is now add cup warm water and stir.
Medium/Lower heat and cover for 5 minutes.
Remove cover, stir and add:
- 8 shredded chapati
- ½ cup warm water
Continue stirring until all chapatis are soaked.
- Pro Tip: The mixture should be thickening but still soup like. If it is now add ½ cup warm water and stir.
Once they are soaked then cover and cook for 5 minutes (still on Medium/low heat).
Remove cover, stir and add:
- ½ cup greek yogurt
- 2 tablespoons soaked peanuts
- Pro Tip: If the mixture is sticky add ½ cup warm water and stir.
- Flavor Test: You should start to taste to see if you want to adjust the flavor. Below are recommended incremental measurements you could use to adjust flavor:
  - pinch of salt
  - ¼ teaspoon thai chili
  - ¼ teaspoon ginger

Mung Shaak

August 21, 2020Cameron Patel Tags: canola oil, Dinner, Entree, Garlic, Indian, kosher salt, Lunch, mung, mung bean, mung bean shaak, mung shaak, mustard seeds, Onion, Roma tomato, salt, Shaak, tamarind, tamarind paste, thai chili, Tomato, turmeric, Vegan, Vegetarian, Water, white onion Leave a comment

Nutrition of Each Serving

Note: Makes 6 Servings

200 calories
6g fat
0mg cholesterol
145mg sodium
85mg potassium
31g carbohydrate
- 1g fiber
- 4g sugar
10g protein

Items Needed

Ingredients

½ teaspoon thai chili
1½ teaspoons garlic
1 cup mung bean
1 cup roma tomato
1 cup white onion
¾ teaspoon kosher salt
½ teaspoon turmeric
½ teaspoon tamarind paste
2 tablespoon canola oil
1 teaspoon mustard seeds

Equipment

small pot
large pan
spatula

Steps

Preparation

Soak
- 1 cup mung beans in 4-5 cups of water for 24 hours
Dice
- 1 cup roma tomato
- 1 cup white onion
Mince
- ½ teaspoon thai chili
- 1½ teaspoons garlic
Measure
- ¾ teaspoon kosher salt
- ½ teaspoon tamarind paste
- ½ teaspoon turmeric
- 2 tablespoon canola oil
- 1 teaspoon mustard seeds

Cook

Fill a small pot with 3-4 cups of water and add the presoaked mung beans.
Simmer until mung beans are completely cooked (should be mushy).
Set aside the mung beans and bring large pan to medium heat and add:
- 2 teaspoon canola oil
- 1 teaspoon mustard seeds
Remove from heat once mustard seeds begin to pop then add:
- 1 cup diced white onion
- ½ teaspoon thai chili
- 1½ teaspoons garlic
Return to medium head and cook until onions turn clear then add:
- 1 cup diced roma tomato
- ¾ teaspoon kosher salt
- ½ teaspoon turmeric
Cook for ~5 minutes until tomatoes are fully cooked then add:
- cooked mung beans
- ½ teaspoon tamarind paste
Then cook for ~10-15 minutes, you want to have a soup like consistency.
- Flavor Test: If you need more flavor below is the recommended incremental measurements. Once you add the ingredients let cook for 5 minutes and favor test again.
  - ¼ teaspoons garlic
  - pinch of thai chili
  - ¼ teaspoon kosher salt
- Pro Tip: If mixture is to thick add 1 tablespoon a water then mix and continue until you get the consistency you are looking for.

Matar Paneer

August 11, 2020Cameron Patel Tags: canola oil, coriander powder, cumin seeds, Dinner, Entree, garam marsala, Garlic, ginger, ginger root, Indian, kosher salt, Lunch, matar, Matar Paneer, Onion, paneer, Peas, red chili powder, roma tomatoes, salt, thai chili, tomatoes, turmeric, Vegetarian, white onion Leave a comment

Nutrition

Note: Makes 4 Servings

396 calories
26g fat
61mg cholesterol
298mg sodium
735mg potassium
25g carbohydrate
- 6g fiber
- 8g sugar
19g protein

Items Needed

Ingredients

3 cups roma tomatoes
2 cups white onion
8oz paneer
1 cup peas
1 teaspoon ginger root
1 teaspoon garlic
½ teaspoon thai chili
½ teaspoon red chili powder
¾ teaspoon kosher salt
2 teaspoons coriander powder
½ teaspoon turmeric
¼ teaspoon garam marsala
1 teaspoon cumin seeds
3 teaspoon canola oil

Equipment

1 large pans
blender
spatula

Steps

Preparation

Defrost
- 1 cup peas
Dice into cubes
- 3 cups roma tomatoes
- 2 cups white onion
- 8oz paneer
Mince
- 1 teaspoon ginger root
- 1 teaspoon garlic
- ½ teaspoon thai chili
Measure
- ½ teaspoon red chili powder
- ¾ teaspoon kosher salt
- 2 teaspoons coriander powder
- ½ teaspoon turmeric
- ¼ teaspoon garam marsala
- 1 teaspoon cumin seeds
- 1 teaspoon canola oil
- 2 teaspoon canola oil

Cook

Bring large pan to high heat and add:
- 1 tablespoon canola oil
- 8oz diced paneer
Once paneer is golden on all sides remove the paneer from the pan and place on the side.
Using the same pan (with the remaining oil) bring to high heat and add:
- 2 cups diced white onion
- 1 teaspoon ginger root
- 1 teaspoon garlic
- ½ teaspoon thai chili
Once onions turn clear add 3 cups diced roma tomatoes.
Once tomatoes have softened remove pan from heat.
Place everything from the pan into the blender. Blend until soup like consistency.
Bring large pan to medium heat and add:
- 2 teaspoon canola oil
- 1 teaspoon cumin seeds
Remove from heat once all cumin seeds are dark brown (almost black) then add:
- contents of the blender
- ¾ teaspoon kosher salt
- ½ teaspoon turmeric
- ½ teaspoon red chili powder
- 2 teaspoons coriander powder
Cook until thick then add:
- 1 cup of peas
- ¼ teaspoon garam marsala
- 8oz cooked paneer
Once peas have cooked I would recommend you confirm you have the flavor that you want.
- Flavor Test: If you need more flavor below is the recommended incremental measurements. Once you add the ingredients let cook for 5 minutes and favor test again.
  - ¼ teaspoons ginger
  - ¼ teaspoons garlic
  - pinch of thai chili
  - ¼ teaspoon kosher salt
- Pro Tip: If mixture is to thick add 1 tablespoon a water then mix and continue until you get the consistency you are looking for.