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

Toor Dal (Split Yellow Pigeon Peas)

September 24, 2020January 11, 2021Cameron Patel Tags: canola oil, cilantro, coriander powder, Dinner, dried chili, Entree, ginger, ginger root, Indian, kosher salt, Lunch, mustard seeds, oil, peanuts, raw peanuts, salt, Soup, Split Yellow Pigeon Peas, tamarind paste, thai chili, Tomato, toor dal, turmeric, Vegan, Vegetarian, Water, yellow mustard seeds Leave a comment

Nutrition of Each Serving

Note: Makes 8 Servings

209 calories
5g fat
0mg cholesterol
156mg sodium
673mg potassium
30g carbohydrate
- 8g fiber
- 1g sugar
11g protein

Items Needed

Ingredients

1 cup of toor dal
5 cups of water
1 cup tomato
¾ teaspoon ginger root
¼ teaspoon thai chili
1 dried chili
½ teaspoon turmeric
2 teaspoon coriander powder
1 teaspoon kosher salt
½ teaspoon tamarind paste
2 tablespoon raw peanuts
2 tablespoons canola oil
1 teaspoon yellow mustard seeds
½ cup cilantro

Equipment

crock pot
medium sauce pan
medium pan
immersion blender

Steps

Preparation

Soak for at least 30 minutes (then strain)
- 2 tablespoons raw peanuts
- ¾ cup hot water
Pull apart
- 1 dried chili
Destem and chop
- ½ cup cilantro
Chop
- 1 cup tomato
Mince
- ¾ teaspoon ginger root
- ¼ teaspoon thai chili
Measure
- 3 cups of water
- 1 cup of water
- 1 cup of water
- ½ teaspoon turmeric
- 2 teaspoon coriander powder
- 1 teaspoon kosher salt
- ½ teaspoon tamarind paste
- 2 tablespoon raw peanuts
- 2 tablespoons canola oil
- 1 teaspoon yellow mustard seeds

Cook

Using a crock pot you will cook the dal. Put the crock pot at low heat then add:
- 1 cup toor dal
- 3 cups water
Cook for 3-4 hours and periodically stir.
- Pro Tip: If the water burns off and the dal gets stuck to the bottom add ⅓ cup of water and stir.
Once the dal has completely broken down and there are no chunks turn off the crock pot.
Add the cooked dal into a medium sauce pan and then turn to medium heat.
While the dal is warming up slowly add 1 cup of water and constantly stir.
Once the cup of water is added use an immersion blender to smooth out the dal.
- Pro Tip: If the water burns off and the dal gets stuck to the bottom add 2 tablespoons of water and stir.
Once the immersion blender has mixed all of the dal add:
- ¾ teaspoon ginger root
- ¼ teaspoon thai chili
- ½ cup tomato
- ½ teaspoon turmeric
- 2 teaspoon coriander powder
- 1 teaspoon kosher salt
- ½ teaspoon tamarind paste
- 2 tablespoon raw peanuts
Bring to a boil for a few minutes then lower to simmer and cook for 10-15 minutes.
- Pro Tip: Periodically stir to avoid the dal from sticking to the bottom of the saucepan. If needed add 2 tablespoons of water and stir.
While the dal is cooking in a medium pan at medium heat add:
- 2 tablespoons canola oil
- 1 teaspoon yellow mustard seeds
- 1 whole dried chili
- ½ cup tomato
Cover pan with lid until yellow mustard seeds begin to pop.
Lower heat once all mustard seeds are dark brown(almost black) and continue to cook for a few minutes
- Pro Tip: Periodically stir to avoid the tomato from sticking to the bottom of the pan. If needed add 2 tablespoons of water and stir.
Once the tomatoes are soft and the mixture is thick remove from heat.
return to the dal sauce pan and add:
- the tomato mixture from the pan
- 1 cup of water
- ½ cup cilantro
Cook for a few minutes.
- 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:
  - ¼ teaspoon ginger root
  - pinch of salt
  - pinch of thai chili
If you added any additional spice cook for another 5 minutes if not you can remove from heat.

Serving Recommendation

I recommend you pair with Indian rice.

Corn Shaak

July 8, 2020August 3, 2020Cameron Patel Tags: canola oil, Corn, Corn Shaak, Dinner, Entree, Garlic, ginger, ginger root, Indian, kosher salt, Lunch, mustard seeds, peanuts, salt, sesame seeds, thai chili, turmeric, Vegan, Vegetarian, Water Leave a comment

Makes

8 servings

Nutrition of Each Serving

182 calories
5g fat
0mg cholesterol
36mg sodium
29mg potassium
35g carbohydrate
- 4g fiber
- 13g sugar
6g protein

Ingredients

8 ear’s of corn
2 tablespoons peanuts
¼ teaspoon fresh ginger root
¾ teaspoon garlic
2 tablespoons raisens
1½ teaspoon canola oil
1 tablespoon sesame seeds
½ teaspoon mustard seeds
¼ teaspoon turmeric
¼ teaspoon kosher salt
¼ teaspoon thai chili
optional: ½ cup water

Equipment

grater
large bowl
spatula
large pan with lid

Steps

Preparation

Grate the corn off the cob and keep all the liquid
- 8 ear’s of corn
Coarsely chop
- 2 tablespoons peanuts
Mince
- ¼ teaspoon fresh ginger root
- ¾ teaspoon garlic
- ¼ teaspoon thai chili
Measure
- 1½ teaspoon canola oil
- ½ teaspoon mustard seeds
- 2 tablespoons raisens
- 1 tablespoon sesame seeds
- ¼ teaspoon turmeric
- ¼ teaspoon kosher salt
- optional: ½ cup water

Cook

Bring large pan to medium heat and add:
- 1½ teaspoon canola oil
- ½ teaspoon mustard seeds
Cover with lid until mustard seeds begin to pop.
Remove from heat and add:
- 8 grated corn with all liquid
- ¼ teaspoon fresh ginger root
- ¾ teaspoon garlic
- ¼ teaspoon thai chili
- 2 tablespoons peanuts
- 2 tablespoons raisens
- 1 tablespoon sesame seeds
- ¼ teaspoon turmeric
- ¼ teaspoon kosher salt
Put pan back on medium heat and bring to a simmer.
- Pro-Tip: If your corn is beginning to stick lower the heat or if your corn was really dry add ½ cup of water
Periodically Stir the pan to make sure the corn is not sticking/burning and after 15 minutes you can taste.
- 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
  - ¼ teaspoons ginger root
  - pinch of thai chili
  - ¼ teaspoon kosher salt