Butter Vadi Curry

Vadi are dehydrated soya chunks - a sort of textured vegetable protein in large chunk form. When hydrated, they seem like frozen tofu pieces. While providing lots of protein, they need to be seasoned well - just like tofu.

Here is a very flavorful vegetarian curry made form soya chunks, sweet potato and peas. A very rich and satisfying, and inexpensive vegetarian dish, that satisfies, especially served with a nice aromatic Basmati rice.

1 cup dehydrated Vadi soya chunks

1 cup chopped onion

1 jalapeño pepper, finely diced

2 Tbsp ghee or butter

2 tsp panchpuran - see note

2 cloves garlic, minced

1/2-inch fresh ginger, peeled and minced

Spice mix:

1 tsp powdered turmeric

1 tsp powdered fenugreek

1 tsp powdered coriander

1 tsp garam masala

2 tsp mild Kashmiri chili powder

14 oz can crushed tomatoes

1/3 cup water

1/2 cup light cream or half and half

1 cinnamon stick

1 medium sweet potato, or white potato, peeled and cubed 1/2-inch - I used a purple sweet potato

1/2 cup frozen peas, defrosted

Bring 2 quarts water to a boil and tip in the soya chunks. Simmer for 5 minutes and remove from heat. Allow the chunks to hydrate fully for about another 10 minutes. Rinse with cold water and sneeze out excess water. Repeat twice and the allow the vadi to drain in a colander.

Meanwhile, sauté the onion and pepper in the ghee or butter. Allow to cook for about 8 minutes to allow the onion to soften and become aromatic.

Add the panchpuran, garlic and ginger and cook another 2-3 minutes.

Add the spice mix and cook another 2 minutes, stirring often.

Now add the tomatoes, rinsing the can with the water and adding to the pot.

Cook for about 8-10 minutes to darken the tomato and develop its flavor. Stir often. Add the cream and cinnamon stick, and mix well.

Add the sweet potato to the curry and mix well.

Now add the hydrated soya chunks (vadi) to the tomato curry. Stir to mix well.

Lower to a lazy simmer, cover and cook for 20-30 minutes. Stir two to three times.

Five minutes before you are ready to eat, stir in the peas and heat though. Serve over rice, if desired.

Serves 4.

Cook’s Note: If you do not have the powdered spices, just substitute the equivalent amount of your favorite curry powder. It will be very tasty indeed. If you cannot find Panchpuran, an Indian Bengali 5-spice seed mix, you can substitute the same amount of cumin and fennel seeds. Otherwise, just go with the curry powder spices you have.

Comments

Chicken Piccata over Squid Ink Pasta

Serve this delicious lemony piccata over your favorite pasta. 2 boneless skinless chicken breasts, pounded to 1/2-inch thick cutlets 1/4 cup flour 1 lemon sliced and de-seeded 2 Tbsp butter plus 1 Tbsp olive oil 2 Tbsp capers 2 cloves garlic, minced 1/4 cup dry white wine crushed red pepper flakes, to taste 8 oz squid ink pasta fresh parsley for garnish Melt butter in the oil in a skillet. Fry the lemon slices for a few minutes, just until beginning to brown. Set aside on a plate. Lightly salt and pepper each chicken breast. Dredge the chicken in the flour and brown the first side of each in the butter mixture in the skillet. Flip to brown second side. Cook over low heat for a total of about 15 minutes. Meanwhile, bring 2 quarts of well-salted water to a boil for the pasta. Cook until just al dente. Remove chicken to a plate when cooked through. Add capers and garlic to skillet a...

Umami Beef Short Ribs Samin Nosrat

This is the penultimate prep for beef short ribs. Based on the superb documentary by Samin Nosrat, Salt, Fat, Acid, Heat, this is the most umami rib dish you will ever have. Its the combination of red miso and soy sauce that marinates and flavors the beef - give it a long time to work right - that means overnight in the fridge; it's worth the planning ahead. 6 beef short ribs on the bone, about 3-4 lb 1 large sweet yellow onion, diced 2 stalks celery, diced 1 jalapeño pepper, minced 4 cloves garlic, halved Marinade: 1/4 cup red miso 1/4 cup soy sauce 1/4 cup pale dry sherry or Mirin rice wine 1 Tbsp sesame oil 1 Tbsp honey 2 cloves garlic, minced Salt the ribs generously with coarse salt and let rest overnight in the refrigerator in a resealable plastic bag. Whisk together the marinade. Pour into the plastic bag and allow to marinate on the counter for about 2-3 hours, or again overnight in the refrigerator. Preheat...

Chicken Quinoa Veggie Bowl

This is a satisfying high veggie, high protein, low fat dinner for those who need comfort and fitness all at the same time. Quinoa: 1 cup multicolor quinoa 2 cups good chicken broth 1/4 tsp crushed red pepper flakes 1 tsp Ajika seasoning (I used Trader Joe’s - see notes) 1 Tbsp parsley, finely minced 1/4 tsp garlic powder 3 Kirby (Israeli, or miniature) cucumbers, sliced 1/4 cup seasoned rice vinegar (see notes) 1/4 cup cider vinegar Freshly ground pepper 12-14 grape tomatoes, sliced in thirds along their length 2 Tbsp fresh parsley, finely minced 2 Tbsp favorite vinaigrette dressing (see notes) Salad topping: 4 small Belgian endives, sliced 2 cups radicchio, torn into small pieces 2 cups arugula 2 Tbsp favorite vinaigrette dressing (see notes) 1.3 lb boneless, skinless chicken breast, cut into 1-inch wide strips 1/2 Tbsp butter plus 1/2 Tbsp olive oil 8 oz sugar snap peas 1 yellow pepper, cored and sliced 1/4-inch 1/2 cup dry white wine 1 ripe avocado, halved, cored, peeled and sliced...

Cuisine Eric

Search This Blog