How to Make Oil-Free Cooking Part of ALL Your Cooking | Interview and Cooking with Jayshree Shah
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PAVBHAJI -mixed vegetable curry
INGREDIENTS SPICES
Opo Squash 2 cups peel take out seeds and cut 1 tsp paprika
Potatoes medium size 4 1/4 fourth tsp turmeric
Cauliflower 2 cups cut 1 tbsp coriander powder
Frozen peas ½ cup 11/2 tbsp pavbhaji masala
Eggplant ½ cup cut Everest masala
Cabbage ½ cup cut 1 tsp lemon juice
Vegetable broth 11/2 cup
Onion 1
Garlic 1tbsp
Ginger 1Tsp
Jalapeno 1 Tsp
Tomatoes 3 medium Roma
Green pepper ½ cut small
Cabbage, carrot, beet, onion cut very small for garnishing
METHOD
Cut big first six vegetables and put in an instant pot. Add vegetable broth in Instant pot and put on manual for 7 minutes smash it and mix it Onion, garlic , ginger jalapeno put it in the blender and make puree . blend the tomatoes separate and make puree. Start sauteing the onion in the pan and whenever it sticks , put little vegetable broth. Saute for 8-10 minutes. Add all the spices saute 1-2 minutes. Continue adding broth if you need to . add tomatoes and saute for another 5 minutes, add green pepper and then add the mixture from the instant pot and boil for 5 more minutes and mix well. Put one tsp lemon juice. Garnish with cabbage, carrots, beet , onion and cilantro.
VEGETABLE PULAV ( RICE)
Brown rice cooked 4 cups Spices
Onion 1 1 tsp Cumin
Potatoes 1 2 Bay leaves
Frozen peas and carrots1 cup 4 tbspVegetable broth
Cilantro ¼ cup 2 tbsp pulav or Biriyani masala
Boiled Broccoli 10 pieces
Boil broccoli in microwave for 2 minutes
First cut potatoes small to medium size pieces and put it in the airfryer for 20 minutes . start sauteing onion for 5 -7 minutes . use vegetable broth so it does not stick. Add peas and carrots, put the lid on so it can get cooked for 2 minutes until softened .add rice and biryani or pulav masala and half of the potatoes and cilantro turn off the stove. Stir everything. And garnish with broccoli and potatoes.
CHANA SAAG ( CHICKPEA SPINACH CURRY)
Spices
Onion 1 ½ tsp Paprika
Spinach 4 cups 1/4 Turmeric
Garbanzo beans 2 cans 1 tbsp coriander powder
Vegetable broth 1.5 cups ½ tsp garam masala
Tomato Paste 1 tbsp 1 tbsp Chana masala MTR.
Lemon juice 1 tsp
Method
Boil the water put the spinach after 2-3 minutes and take out in chilled water with ice Take out the spinach and blend and make puree It will be half cup Start sauteing onion, garlic ginger using vegetable broth for 8 -10 minutes. The onion color will change. Add spinach puree. Stir, add all the spices saute for one minute. Add vegetable broth or water. Wash garbanzo beans, Add the Garbanzo bean put the lid on let it simmer for 8 minutes Stir every couple minutes. Turn off the gas. At the end put the lemon juice and garnish with cut round onion rings and cilantro
RAGDA PATTIES ( YELLOW PEAS SOUP WITH POTATO PATTY)
PATTY RECIPE
INGREDIENTS
4 Potatoes ½ jalapeno ½ tsp black pepper ½ tsp ginger 1tsp garlic1tsp garam masala½ tsp cumin powder½ cup cilantro ½ cup mint1.5 tbsp lemon juice4tbsp Arrowroot powder.
Boil the whole potatoes in a boiling basket in an instant pot for 15 to 17minutes on manual high. Or boil the potatoes by other method. Peel and grate potatoes by hand grater.
Add everything , put it in the refrigerator for 2 hours if time permits. Make the balls and press it,make the patties. Bake for 15 to 20 minutes each side or until golden brown on both sides
RAGDO Ingredients
1 cup yellow dry peas from indian store 1 tbsp paprika
1 tsp garlic ¼ tsp turmeric
1 Tsp ginger 1tbsp coriander
1 Tsp jalapeno 1 tsp garam masala
1 tbsp lemon juice
2 tbsp tomato paste
2 tbsp date syrup
Cilantro ¼ cup
1 inch tamarind piece , soak it for few minutes then mix it and strain it
Soak peas 4 to 6 hours . put the vegetable broth in one cup and one cup water, put all the spices except tomato paste, date syrup and lemon juice. Boil on manual high for 6 minutes in an instant pot. Dilute tomato paste in water. Put date syrup. Add a little tamarind water .stir Let it simmer for 5 minutes. Turn off the stove, add little cilantro and lemon juice .
Cilantro Chutney 2 bunches cilantro ½ bunch mint 1 tbsp lemon juice1tsp ginger 1tsp jalapeno 1 teaspoon cumin
1 teaspoon garlic Capscium ¼
Blend it all , chutney will be ready. First put Ragdo, then pattis , cilantro, onion , cilantro chutney, date syrup. Sometimes I add store bought garlic chutney from indian store