Gluten-Free Vegetarian Indian Recipes: Jeera Aloo Potato with Cumin Recipe and Indian Spinach Dip Recipe

December 11th, 2008 yum Posted in Dressing of the Week, Indian, North India, South India, Vegan 9 Comments »


In July I wrote about the joys of the North Indian dish, Aloo Jeera, or potatoes with Cumin. I posted one of my first attempts at a Aloo Jeera Recipe. I enjoyed the dish, but still I wanted to experiment more. My friend Archana’s Mom lives in Bangalore and is legendary for being a fantastic cook. I asked Archana if she had a good recipe for Aloo Jeera, and she passed on her Mom’s instructions. There weren’t any proportions for the spices, so I played with the amounts and fiddled with it a bit for out taste. The first time I took off the lid of the pan, the smell that wafted out took me straight back to our hotel in Bangalore and their fabulous Aloo Jeera. It was the one thing I wanted no matter how bad the traveler’s sickness got- it soothed with the creamy potatoes and beguiled with the rich oil and I just couldn’t get enough with tasty white long-grained Indian rice. When I tasted the recipe freshly made, I knew this home cooked version was a winner that would transport me back to our delicious time in India any time I wanted. In a way, even though I can’t have dinner at Archana’s Mom’s house, I almost feel like I did… and that’s pretty cool. If you can’t visit India anytime soon but wish you could… or if Indian restaurants aren’t working for you and your gluten-free diet- try this recipe. I think you’ll be very glad you did.

Oh- the spinach dip was supposed to be made with yogurt, but it turned out our yogurt had a little more “life” than I was hoping for. Instead I tried making it with sour cream and loved it so much I can’t imagine it any other way. It tastes great with the potatoes and rice and even the spinach-hating DH ate it without complaint. I added some fresh, salted, sliced tomatoes- this meal made me so very happy.

Dal Pakora and Cilantro Chutney
Madras Style Green Beans
Wholegrain Gluten-Free Indian Flatbread Recipe
Baked Gluten-Free Samosa Recipe- vegan and Chebe versions

Archana’s Mom’s Jeera Aloo Cumin Potato Recipe
Ingredients
5 or 6 potatoes, peeled and cut into small cubes
3 tbsp. peanut oil or favorite oil
1 whole minced onion
1 tbsp peeled and microplane grated fresh ginger
1 tsp black mustard
2 tbsp. jeera (whole cumin seeds), separated into 1 1/3 tbsp. and 2 tsp.
3 fresh kari/curry leaves
1 tsp coriander powder
1/4 tsp. turmeric
generous sprinkling of salt
Directions
Heat 1 tbsp. oil in a nonstick or cast iron pan on medium heat. Add your minced onion and grated ginger and let begin to cook and turn translucent. Then move onion and ginger away from the center of the pan and add one more tablespoon to the center of the pan. When the oil is hot, add your mustard and 1 1/3 tbsp. jeera, letting it begin to pop. (Reserve the additional 2 tsp. of cumin seeds). Add the kari leaves, coriander and turmeric and mix into the mustard and jeera. As it heats, combine with the onion and ginger. Toss in the cubed potatoes and fold in the spices. Let brown for a few minutes. Then add a small amount of water to the pan and cover. Let cook for ten minutes or so and then take off lid, turning over potatoes to brown other side. Add a little more water. Cook for 10 more minutes or until potatoes are cooked through. Then take off lid and make another small space in the center of the pan. Add another tbsp of oil to the center and add your extra 2 tsp. cumin seeds. Let them brown and start to pop and then spread them out on the bottom of the pan beneath the potato mixture. Let potatoes get brown and crispier for another two minutes, and then turn them one more time and let them get crispy on the other side. Serve with your favorite rice, an Indian style salad (salted fresh veggies with fresh lime wedges), and a refreshing raita.
Tia’s Indian Spinach Sour Cream Raita Recipe
Ingredients
Huge handful or two of fresh spinach
1/2 cup lowfat or nonfat sour cream (I like Daisy’s)
1 tsp toasted cumin seeds
sprinkle of paprika or chili powder
sprinkling of salt (optional)
Directions
Cook fresh spinach in microwave with a splash of water until cooked. Remove, drain and chop. Combine in a small bowl with the sour cream and freshly toasted cumin seeds, along with a sprinkle of paprika. Fold together and serve immediately.
AddThis Social Bookmark Button

Gluten Free Indian Cuisine: Madras Style Green Bean Recipe with dairy-free variation

October 7th, 2008 yum Posted in Indian, South India, Vegan Option, Vegetarian, green beans, onion 3 Comments »

Last evening I went through with my plan to make delicious, crunchy and decadent Dal Vada, otherwise known as dal pakora or dal fritters. We first had this recipe in India at the house of some friends, and it’s a little bit of effort due to the necessity of pre-soaking the beans (dal) and of course the trouble of deep frying anything. It may be a good thing it does take effort, because it’s so good I might otherwise be tempted to make it all the time! However, deep fried food and rice alone doesn’t seem like a proper meal, even with tasty chutney. I had intended to make Madras-style spinach from my A Taste of Madras: A South Indian Cookbook. This is a cookbook I use very rarely, perhaps because it is non-veg. However, it does have a good selection of rice dishes (including pulao), a good dosa recipe, and many chutney recipes, so I have kept it around. At the last minute I decided not to make the spinach recipe because DH hates spinach and instead I made a recipe from the same cookbook for green beans. I modified the recipe to work for those with lactose intolerance or vegans (depending on the modification you use) and it was absolutely delicious but less heavy than my other favorite Indian green bean recipe. I hope you enjoy this recipe! See my favorite Indian cookbooks below.

Madras Style Green Bean Recipe
Ingredients
1 small red onion
1/2 pound green beans
2 tsp. ghee or butter (low lactose) OR mustard oil OR coconut oil
1/2 tsp. cumin seeds
1/2 cup milk of choice (I used rice milk)
2 tbsp. plain yogurt (soy or rice yogurt is ok if you like the flavor)
1/2 tsp paprika or chili powder
1/4 tsp. turmeric
salt to taste
1 tsp. ground coriander
Directions
Cut the red onion in half and remove the outer skin. Thinly slice the red onion. Cut your green onions into short, bite sized pieces- either in half or in thirds for very long beans.

Heat 2 tsp of ghee, butter, mustard oil or coconut oil in a cast iron pan on medium. *Make sure your pan has a lid.* Add the cumin seeds and when they start to brown, add your milk. Whisk in yogurt and add spices through salt (reserving the coriander). Let your sauce simmer for five minutes and then throw in your onions and green beans. Sprinkle coriander on top. Add lid and simmer for five minutes. Add 2 tablespoons of hot water and stir ingredients to evenly distribute the liquid. Cover again and cook for 10+ minutes (or less if you have very thin beans). You can check on the beans periodically to see if they are done to your liking. If they get too dry and you are cooking them longer than ten minutes you may want to add another tablespoon of hot water and replace the lid. When done serve on rice or other grain of choice, preferably with a dal lentil dish or pakora.

AddThis Social Bookmark Button