Purple Delight: Beets, Purple Potatoes and Eggplant Curry

Snap Peas in Kadhai "Paneer"

Ingredients:

Red chilies

Coriander seeds

Garlic paste

Ginger paste

Tomato paste

Mozzarella Cheese or Cottage Cheese

Curry Leaves

Salt

Directions:

Grind the red chillies and coriander seeds.Heat oil in wok and add garlic paste. Saute till brown. Add the gound red chillies and coriander. Saute. Then add green chillies and ginger. Saute for about 30 seconds. Add tomato paste and stir. Add curry leaves, salt and garam masala. Add the snap peas and stir fry. Cook until they are cooked through. I added bits of sliced mozzarella as I didn't have paneer. Let the cheese melt and serve!

I adapted this recipe fom the Kadhai Paneer Recipe in The Indian Menu Planner

Shrimp in Potato and Snap Peas Dry Curry

Chop onion and fry in oil until brown. Make a paste with ginger, garlic, turmeric and red chili powders. Add the spice paste to the pan. Stir at high heat for 5-6 minutes. If it gets too dry and starts to burn, add few teaspoons of water slowly.

Thinly cube potatoes and snap peas. Chop peeled and deveined shrimp. Add to the pan. Add salt to taste. Stir fry for 5-6 minutes in high heat. When vegetables are brown and shrimp is pink, add quarter cup of water and cover and cook until everything is cooked. Check to see if you need to add water. Once cooked stir fry again. I like the spices and the potatoes to be slightly burnt.

Fiery Spiced Potatoes

2 russet potatoes cubed
Crushed Red Chillies
Panch Puran
Cumin seeds
Paprika
Pinch of Turmeric
1 onion
Red and Green Chilies
Curry Leaves
Cilantro
Salt to taste
Oil

Boil the cubed potatoes in salt water until cooked but firm. In pan. heat oil and add crushed red chilies, panch puran, cumin seeds and salt. Stir fry for a minute and add sliced onions. Fry until onions are golden brown. Add potatoes, chilies, curry leaves and cilantro. Sprinkle with paprika and tiny pinch of turmeric for color. Cook for a few minutes.

Recipe adapted with variations from Best Ever Indian Cookbook

Spinach & Potato Frittata

Recipe from Food Network's Sandra Lee:
Ingredients
3 tablespoons canola oil, divided
2 teaspoons salt
1/2 teaspoon ground black pepper ... See More
1 russet potato, thinly sliced
1/2 medium yellow onion, diced
2 teaspoons chopped garlic
1 (10-ounce) box frozen chopped spinach, thawed and water squeezed out
4 eggs
1 cup milk
1/2 cup shredded mozzarella cheese
Nonstick cooking spray
Directions
Preheat oven to 450 degrees F. Put a baking sheet into the oven to preheat.

In a large bowl combine 1 tablespoon of the canola oil with 1 teaspoon of salt and 1/4 teaspoon pepper. Add the sliced potatoes to the bowl and toss to coat. Remove the baking sheet from the oven, and add the potato slices, making sure they are all in a single layer. Transfer to the oven and bake for 8 minutes.

In a skillet, heat the remaining 2 tablespoons of the oil over medium heat. Add the onion and saute for 2 minutes. Stir in the garlic and spinach and saute for another 2 minutes.

In a large bowl whisk together the eggs, milk and remaining salt and pepper. Mix in the cheese and the onion and spinach mixture and set aside.

Spray an oven-proof skillet with nonstick cooking spray. Turn the oven down to 350 degrees F. Remove the potatoes from the oven and add them to the skillet. Pour in the egg mixture and transfer the skillet to the oven. Bake until the eggs have set, about 30 to 35 minutes.

Remove from oven and let cool for 5 minutes. Serve warm or at room temperature, directly from the skillet.

Cheesy Creamy Vegetable Soup

Saute chopped onions, broccoli, cauliflower, diced fingerling or regular potatoes and chickpeas in butter or oil. Add chicken broth. Cover and simmer until vegies are soft. Puree in blender (careful- hot liquid in blender can burst out) and pour back into pot. Add heavy cream, cilantro, green onions, and red pepper and paprika. Season with salt and pepper to taste. Top with croutons (diced bread in 350F oven for 10-15mins)

Palak Tofu/Palak Paneer (Spinach with Cheese or Tofu)

Search Youtube with "Palak Paneek Vah Chef" to watch video of this. I cooked this for some vegan friends so used tofu instead of cheese and thickened soy milk instead of cream.

Here's the recipe:
Clean and wash spinach and immerse in boiling water for 2 min mash it in a mixer or some prefer to chop and use. Heat oil in a deep pan. . add whole ... See Moregaram masala Now add onions and fry till golden brown. add turmeric and ginger garlic paste Add all spices and red chili powder. Now add the spinach (palak) and cook till it ozzes out oil . Cut paneer into pieces some use it fried , if you have fresh paneer just add Add Paneer pieces to the gravy and simmer in for few min adding garlic slices is optional , some prefer to grind green chillies with spinach top with little cream ( optional).

Doi Begun (Eggplant in Yogurt)

I used Sharmin Hoque's recipe:

Slice eggplants 0.5 inches thick. Coat eggplant roundels with salt, chili and turmeric powders. Set aside for 30mins or so. Fry the eggplant.

Take plain yogurt with some water. Add cumin powder, chaat masala, black salt, chopped cilantro, garam masala powder, sugar. Mix well together.

Arrange the fried eggplants on a dish and pour the yogurt mix over.

Cheesy Crustless Quiche

3 eggs
1 cup whole milk
1/2 cup heavy whipping cream
1/2 cup shredded parmesan cheese
1/2 cup fiesta blend cheese
2 sticks of mozzarella string cheese, chopped
2 slices of American cheese, chopped
Chopped Cilantro
Chopped Tomatoes
Chopped Green Chilies
Chopped Red Onions
1/2 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon black pepper

Add any vegetables you like

Beat eggs. Add milk and heavy cream. Beat well. Add the paprika, salt, pepper and garlic powder. Add all the other ingredients.

Grease a Pyrex pan with oil. Heat oven to 350. Pour mixture into pan and bake 30-35 minutes. Keep checking every 10 minutes to make sure it's not getting burnt. If the top is not brown, increase the heat to 425 and bake for an extra 5-10 minutes. Check center with toothpick to see if done.