7 Most Popular Delicious Japanese Foods & How to Make Them

7 Most Popular Delicious Japanese Foods & How to Make Them

Foods

The land of majestic Mount Fuji, sculpture gardens and temples, and snow monkeys in misty mountain hot springs has made an immense contribution to the culinary scene (especially considering its relatively small size).

There has been a proliferation of Japanese sushi restaurants in the West over the past 20 years. Tempura, teriyaki, and miso soup are becoming household words. Some of the modern chef’s favorite ingredients such as shiitake mushrooms, sea vegetables, and miso paste originated in the Land of the Rising Sun.

It is a delight to provide you with some of our favorite recipes from Japan. We share light salads such as Wakame and Cucumber, Daikon Carrot Salad, and Oshitashi (Spinach Sesame).

Step out of the box with unique dishes like Sesame Tofu with Wasabi Cream Sauce or Roasted Eggplant with Black Sesame Sauce. We also share popular sauce recipes like Teriyaki and Ponzu, which can serve a multitude of flavorful uses. Create your own fan base by hosting a dinner party with Tempura Vegetables and Nori Rolls. Be sure to finish off your meal with light innovative desserts such as Peach Kanten or Mochi Treats. And the chocolate lovers among us will be delighted by the Green Tea Chocolate Bon Bons with Crystallized Ginger.

1. MISO SIMPLE SOUP 

This soup is the epitome of a quick and easy dish. It’s wonderful on chilly days or when you are looking for a light and refreshing meal. Experiment with the many different types of miso for a wide range of flavor profiles.

SERVES 4 

6 cups water or dashi
6 tablespoons miso paste, or to taste
2 tablespoons soy sauce, or to taste
½ (14-ounce) block extra-firm tofu, cut into ¼-inch cubes
4 green onions, diced
Small handful arame, soaked in 1 cup warm water for 15 minutes and drained,
or 1 nori sheet, cut into small pieces (scissors work best for this) 

1. Heat the water in a pot until it just reaches the boiling point. 
2. Remove from the heat, whisk in the miso paste and add soy sauce to taste. 
3. Pour into serving bowls and add the tofu cubes, green onion, and arame. 

Variations

• Add 1 cup thinly sliced spinach, kale, or bok choy. 
• Add 1 chopped tomato. 
• Some people like to add chopped avocado, minced fresh cilantro, or parsley. 
• Spice it up with 1 teaspoon peeled and grated fresh ginger, 1 pressed or minced clove of garlic or ½ teaspoon crushed red pepper flakes. 

Chefs’ Tips and Tricks 

Have you ever wondered why the miso soup you make at home doesn’t taste like it does in restaurants? It’s because of the dashi. Dashi, a broth made from seaweed and fish, is used as stock in authentic Japanese soups. For Vegan Dashi follow this simple recipe: Place two 10-inch strips of kombu in 2 quarts of water along with six dried shiitake mushrooms and, optionally, 2 tablespoons of soy sauce in a pot over medium heat, cover and bring to a boil. Uncover and simmer for 10 minutes, and strain. For added flavor, allow all of the ingredients to soak for an hour to overnight in the refrigerator before boiling. Use Vegan Dashi in place of water in Japanese soups and dishes. 

2. EDAMAME SEA VEGETABLE SOUP 

This is a colorful soup that makes use of one of Japan’s favorite snack foods the soybean. Serve as a side along with Arame Garlic Rice, Teriyaki Tofu, or Tempura Vegetables. 

SERVES 6 TO 8 

¼ cup dried wakame or arame

2 tablespoons toasted sesame oil

1 small yellow onion, diced (1¼ cups)

1 tablespoon peeled and minced fresh ginger

2 large shiitake mushrooms, sliced (1 cup)

½ cup diced red bell pepper

1 large carrot, thinly sliced (1 cup)

1 cup shelled edamame

4 cups water or dashi 

¼ cup of soy sauce

1 teaspoon sea salt, or to taste

¼ teaspoon crushed red pepper flakes, or to taste

2 tablespoons barley or other miso paste, optional but recommended 

1. Place the wakame in a small bowl with 2 cups of warm water. 
2. Place the sesame oil in a large pot over medium-high heat. Add the onion, ginger, and shiitake mushrooms and cook for 5 minutes, stirring frequently. Add the red bell pepper and carrots and stir well. Lower the heat to medium, add the edamame and water, and cook for 10 minutes, stirring occasionally. 
3. Add the wakame along with the soaking water to the pot with the remaining ingredients. Stir well before serving. 

Variations

• Replace the edamame with a bean of your choosing, such as black beans, azuki beans, or navy beans. 
• Add 3 cloves of garlic, pressed or minced. 

3. WAKAME AND CUCUMBER SALAD 

This salad is popular at sushi restaurants worldwide. The wakame in this dish imparts the flavor of the sea to the cooling cucumber. Feel free to experiment with different seaweeds, such as arame, hijiki, and even shredded nori. Serve as a side dish with Nori Rolls, Tempura Vegetables, and Miso Simple Soup 

SERVES 4 TO 6 

¼ cup wakame or arame

1 cup of warm water

2 tablespoons sesame seeds

1 medium cucumber, peeled, seeded,

and sliced thin (approximately 2 cups)

¼ cup diced green onions

2 teaspoons toasted sesame oil

1 tablespoon mirin

¼ teaspoon sea salt, or to taste

1½ teaspoons soy sauce, or to taste

1 tablespoon freshly squeezed lime juice

Pinch crushed red pepper flakes 

1. Place the wakame in a small bowl with the warm water and allow it to sit for 15 minutes. 
2. Meanwhile, place the sesame seeds in a small sauté pan over medium-high heat and toast for 1 to 2 minutes, or until the seeds begin to pop, stirring occasionally. Remove from the heat. 
3. Place the cucumber in a mixing bowl with the green onion, sesame oil, mirin, salt, soy sauce, lime juice, and crushed red pepper flakes, and mix well. Strain and press the water out of the wakame, add it along with 2 tablespoons of the soaking water to the bowl and gently mix well. Top with the sesame seeds before serving. 

4. DAIKON CARROT SALAD 

Daikon is a Japanese word meaning “large root.” With origins in Central Asia, daikon is a relatively mild radish when in season. If you can find black sesame seeds, they make for a stunning presentation, but any sesame seed will do. Allow the dish to sit for 20 minutes or longer before serving for optimal flavor. This salad makes a refreshing side dish for many a Japanese meal, including Teriyaki Tofu, Udon Bowl, or Nori Rolls. We even found that it wonderfully complements the Wok-Tossed Cabbage Salad. 

SERVES 4 TO 6 

1 large daikon radish, peeled and grated

medium (about 2 cups)

3 carrots, peeled and grated

(about 2 cups)

1 tablespoon peeled and

minced fresh ginger

2 tablespoons freshly squeezed lemon juice

1 tablespoon toasted sesame oil

2 teaspoons soy sauce

2 teaspoons umeboshi vinegar

2 teaspoons mirin, optional

¼ teaspoon sea salt, or to taste

2 tablespoons black sesame seeds 

1. Combine the daikon and carrots in a large bowl and mix well. 
2. Combine the remaining ingredients except the sesame seeds in a small bowl and whisk well. 
3. Pour over the daikon and carrots and gently mix well. Top with sesame seeds before serving. 

Variations

• Try toasting the sesame seeds. 
• Replace the umeboshi vinegar with rice vinegar or your favorite. 
• Replace some of the grated carrots with grated beets. 
• Add 1 clove garlic, pressed or minced. 

5. BURDOCK ROOT WITH GINGER SESAME SAUCE (GOBO SALAD) 

Gobo, or burdock root, is slightly sweet and earthy. Combined with the dressing ingredients and toasted sesame, this salad is a sweet, toasty delight. Burdock has an abundance of healing and medicinal qualities and is eaten widely in the East. Create a Japanese salad sampler with the Wakame and Cucumber Salad and Daikon Carrot Salad. 

MAKES 4 SIDE SALADS 

2 cups burdock root, peeled, cut into matchsticks

(about 2 thin 10-inch pieces of burdock)

½ cup of water

1 tablespoon soy sauce

1 tablespoon mirin

1 tablespoon rice vinegar

1½ teaspoons peeled and grated fresh ginger

1 teaspoon sesame seeds

1 cup shredded carrots

2 tablespoons thinly sliced green onion

1 teaspoon toasted sesame oil, optional 

1. Place the burdock root in a sauté pan or small pot with the water, soy sauce, mirin, and vinegar. The burdock should be almost submerged in the liquid. Otherwise, add more water until most of the root is covered. Cover and cook for 5 minutes over medium heat. 
2. Remove the cover, lower the heat to low, and add the ginger. Cook for another 5 minutes or until the burdock is soft but still a little crunchy. 
3. Meanwhile, toast the sesame seeds in a separate, dry sauté pan for 2 or 3 minutes until they are light brown and fragrant. Add them to the burdock or if you are plating the salad yourself, you may wish to sprinkle the sesame seeds on last, after the salad is divided, to keep them from falling off in the dressing. 
4. Add the carrots, green onion, and toasted sesame oil, if using. Stir and serve immediately or refrigerate to store. 

6. TEMPURA VEGETABLES 

Though deep-frying and healthy living do not go hand in hand, we think you may enjoy this recipe every now and again. And choosing the best-quality ingredients makes a big difference. 

Cut the vegetables as flat as possible; this makes them easier to fry in shallow oil. You may wish to lightly pre-steam harder vegetables such as potatoes, squash, or carrots. Please keep in mind that the smaller the variety of vegetables you use, the quicker the preparation time will be. Serve with soy sauce, Sweet and Sour Sauce, Ponzu Sauce, Mango Ginger Sauce, or one of the following dipping sauces. 

SERVES 4 

4 cups of mixed vegetables

(onions, zucchini, broccoli, carrots, mushrooms, etc.)

2 cups safflower or sunflower oil or

other oil for frying (16 fluid ounces)

2½ cups flour (try whole wheat or white spelled flour

or for gluten-free tempura use brown rice flour)

½ teaspoon of sea salt

2 cups sparkling water 

1. Cut the vegetables and set aside near the stove. Pour the oil into a large, deep sauté pan, pot, or wok. Heat the oil over medium heat for a few minutes while you prepare the batter. 
2. In a large mixing bowl, stir the flour and salt. Add the sparkling water and stir again to combine. Test if the oil is hot enough by dripping a little bit of the batter into it. If it sizzles and the batter remains at the top, you can begin. 
3. Dip the vegetables in the batter, shaking off the excess if necessary, and use tongs to place them into the oil one by one. Fill the pan with as many as can fit without sticking together. 
4. Fry on each side for 2 to 3 minutes, or until golden brown. Remove with the tongs, allowing each piece a few seconds to drip off excess oil. Transfer to a baking tray lined with paper towels. Serve immediately. 

7. ROASTED EGGPLANT WITH BLACK SESAME SAUCE 

Black sauces are cool! This one is made with black sesame seeds, which when combined with the eggplant give this dish a “baba ganoush of the Far East” effect. Use Japanese eggplant, which are thinner and smaller than American eggplant, if you can find them. If you do use the regular variety, slice the eggplant into thick cutlets. 

Serve as a side with Ramen Noodle Stir-Fry, Tamari Ginger Tofu, or Teriyaki Tofu. 

SERVES 6 TO 8 

4 small Japanese eggplants, sliced in half

1 tablespoon of sea salt

Freshly ground black pepper

2 tablespoons diced red bell pepper, optional

Black and white sesame seeds 

BLACK SESAME SAUCE

¼ cup black sesame seeds

½ cup of water

1 tablespoon freshly squeezed lemon juice

1 tablespoon plus 1 teaspoon soy sauce

⅓ cup sesame oil

1 tablespoon agave nectar or sweetener of choice to taste

1 tablespoon mirin

½ teaspoon crushed red pepper flakes

1 teaspoon toasted sesame oil

¼ teaspoon sea salt, or to taste 

1. Preheat the oven to 425°F. Place the eggplant halves in a casserole dish, sprinkle with salt, and allow them to sit for 5 minutes. Rinse well, lightly oil the casserole dish, and return the eggplant to the dish. Top with freshly ground pepper and a sprinkle of sea salt. Place in the oven and bake until a knife can easily pass through the eggplant, approximately 20 minutes. 
2. Meanwhile, place the Black Sesame Sauce ingredients in a blender and blend well. Pour into a small sauté pan and keep warm over low heat until the eggplant is done the cooking. 
3. When the eggplant is done the cooking, spread some sauce on each cutlet, top with diced red bell pepper, if using, and sprinkle with black and white sesame seeds before serving. 

Variations

• Try serving the Black Sesame Sauce with roasted acorn squash. For a stunning presentation, you can stuff the squash with cooked black forbidden rice. Garnish with roasted red bell peppers and minced fresh cilantro. 
• The sauce pairs nicely with any grilled or roasted vegetables. 
• If you have more time, allow the eggplant to “sweat” for up to 20 minutes

The 9 Most Popular Chinese Dishes You Should Try

The 9 Most Popular Chinese Dishes You Should Try

Foods

Virtually everything about eating in China is different from eating in the West from the selection of vegetables to the pan, the food is cooked in, right up to the utensil that puts it in your mouth. Chinese food is steeped in tradition, spirituality, and sophisticated systems of nutrition and health guidelines. We find this rabbit hole of Chinese cuisine to be exciting. And re-creating our favorite dishes in our own kitchen with fresh, local ingredients is downright intoxicating.

As we demystified the skills needed to prepare such classic dishes as Dim Sum Dumplings, Mu Shu Vegetables, and Chow Mein we also created westernized twists like Peking Seitan and Orange-Glazed Tofu. Willing to go even further with our endeavor of delivering authentic Chinese flavor into the hands of the West, we added Pumpkin Pine Nut Soup, Hoisin Eggplant Cutlets, and Green Onion Hotcakes.

For some super simple dishes with unintimidating ingredients lists, try Garlic Lover’s Eggplant, Chinese Fried Rice, Sesame Garlic Stir-Fry with Snow Peas, and Mango Custard Pudding. Even the Lotus Root Salad, Seitan and Broccoli, and the Szechuan Tempeh and Veggies are very simple dishes once you grow accustomed to some new and exciting additions to your grocery list.

1. PUMPKIN PINE NUT SOUP

This is a creamy and thick soup that is filling and perfect in autumn when a wide variety of pumpkins and squash are available. Experiment with the different types of squash such as butternut, buttercup, or acorn. Serve with Green Onion Hotcakes.

SERVES 6 TO 8

1 tablespoon sesame oil

1 yellow onion, chopped (1½ cups)

2 cloves garlic

1 tablespoon peeled and minced

fresh ginger

1 small pumpkin, butternut, or buttercup

squash, seeded and cubed (4 cups)

5 cups water or vegetable stock

3 tablespoons soy sauce

1¼ teaspoons five-spice powder

½ teaspoon ground coriander

1 tablespoon agave nectar or

sweetener of choice

1 teaspoon sea salt, or to taste

¼ teaspoon ground black pepper

¾ cup pine nuts, cashews, or

macadamia nuts, or combination,

toasted 

1 cup corn, fresh or frozen

1 tablespoon minced fresh cilantro

   

1. Place the oil in a large pot over medium-high heat. Add the onion, garlic, and ginger and cook for 2 minutes, stirring occasionally. Add the pumpkin and stir well. Lower the heat to medium, add the water and cook until the pumpkin is soft, approximately 15 minutes.
2. Add the remaining ingredients except the corn and cilantro, and stir well. Using a blender and working in small batches, carefully blend the contents of the pan and transfer to a large tureen or serving bowl. Add the corn and mix well. Garnish with cilantro before serving.  

Variations

• If you have more time, instead of sautéing the pumpkin you can roast it on a well-oiled baking sheet in a 400°F oven until a knife can pass easily through any portion of it. Blend with other ingredients as in the recipe above.
• Replace the pine nuts with ¾ cup coconut, soy, rice or almond milk

2. HOT AND SOUR SOUP 

Some like it hot, some like it sour, and some like it hot and sour. Chinese hot and sour soup is considered a regional dish in both Mandarin and Sichuan cuisines. The hot comes from chile pepper and the sour comes from vinegar. Feel free to substitute the rice vinegar with apple cider vinegar. Start with a smaller quantity and adjust to taste, as the rice vinegar has a milder flavor.

SERVES 6 TO 8 

1 tablespoon sesame oil or toasted sesame oil
2 teaspoons minced garlic
1 tablespoon peeled and minced fresh ginger
1 hot chile pepper, seeded and diced, or cayenne pepper to taste
6 cups water or vegetable stock (see page 228)
1 cup sliced mushrooms (try straw or shiitake)
8 ounces canned bamboo shoots
1 cup chopped tomatoes
1 cup chopped zucchini
1 cup chopped carrots
1 tablespoon agave nectar or organic sugar
¼ cup plus 2 tablespoons rice vinegar
2 tablespoons arrowroot powder dissolved in ½ cup cold water
¼ cup plus 2 tablespoons soy sauce, or to taste
Half (14-ounce) package extra-firm tofu, grated, optional (see page 226)
¼ cup diced green onions 

1. Place the oil in a medium pot over medium heat. Add the garlic, ginger, and chile pepper, and stir constantly for 1 minute. Add the water, mushrooms, bamboo shoots, tomatoes, zucchini, and carrots and cook for 10 minutes, stirring occasionally. 
2. Add the agave, vinegar, and arrowroot mixture, and gently stir until the soup thickens. Add the soy sauce and tofu, if using, and cook for an additional 5 minutes or until the vegetables are tender. 
3. Add the green onions and mix well before serving. 

3. CREAMY CORN SOUP 

This is a silky soup that replicates the popular Chinese restaurant dish. Adding the optional grated tofu creates the egglike texture that is included in most versions. We blend the corn with soymilk to create the “creamed corn” effect. Serve as a side with BBQ Tofu with Snow Peas and Szechuan Green Beans.

SERVES 4 TO 6 

1 tablespoon toasted sesame oil
1 small yellow onion, chopped small (1¼ cups)
3 cloves garlic, pressed or minced
2 cups vegetable stock (see page 228) or
2 cups water plus 1 tablespoon soy sauce
1 (1-pound) bag frozen corn or 3 cups fresh corn
2 cups soymilk
1 teaspoon sea salt, or to taste
½ teaspoon five-spice powder
¼ teaspoon ground white or black pepper, or to taste
¾ cup grated extra-firm tofu, optional
1 tablespoon mirin, optional
Pinch cayenne
1 tablespoon arrowroot dissolved in ½ cup cold water
(see page 90 for more on arrowroot)
¼ cup diced green onions 

1. Place the oil in a medium pot over medium-high heat. Add the onion and garlic and cook for 3 minutes, stirring frequently. Add 1 cup of stock and 2 cups of corn and cook for 3 minutes, stirring occasionally. Transfer the contents to a blender and carefully blend with 1 cup of soymilk. 
2. Return the soup base to the pot and add the remaining stock, soymilk, and cup of corn. Add all of the other ingredients except the arrowroot mixture and green onion. Cook over low heat for 10 minutes, stirring occasionally. 
3. Add the arrowroot mixture and stir until the soup slightly thickens. Cook for an additional 5 minutes. Garnish with the green onion before serving. 

Variations

• Replace the corn with vegetables such as broccoli, cauliflower, or zucchini. 
• Replace the soymilk with rice or almond milk

4. LOTUS ROOT SALAD 

The root of the majestic lotus flower, prevalent throughout South and East Asia, is perhaps equally captivating in the culinary world—as far as unique shapes go. When you slice the root, an intricate mosaic pattern is revealed. It is crispy, slightly starchy, and slightly sweet in flavor. Serve on a bed of thinly sliced napa cabbage and grated purple cabbage for a colorful presentation.

SERVES 4 TO 6 

1 large fresh lotus root, peeled and thinly sliced (about 2 cups)
1 carrot, peeled into thin ribbons or sliced thinly on the diagonal
¼ cup diced red bell pepper
¼ cup thinly sliced green onion
2 tablespoons peeled and minced fresh ginger
2 tablespoons freshly squeezed lemon or orange juice
1 tablespoon rice vinegar
2 tablespoons water
2 tablespoons sesame oil or 2 tablespoons of water for an oil-free version
¼ teaspoon sea salt, or to taste
⅛ teaspoon ground black pepper
Pinch crushed red pepper flakes
½ teaspoon five-spice powder, optional 

1. Place all of the ingredients in a large mixing bowl and gently mix well. 
2. Allow it to marinate, tossing occasionally, until ready to serve. The longer the dish has to marinate, the more flavorful and harmonious your dining experience will be. 

Chefs’ Tips and Tricks 

Lotus root contains a lot of fiber, which can be a bit starchy and slightly bitter. Here is a tip for working with this fascinating ingredient. Peel the root, slice, and place it in a bowl of water with a few drops of vinegar to prevent discoloration. We actually enjoy the root in its raw form. However, to remove some of the bitterness, you can steam the root for 5 minutes, or boil it for a few minutes in the water with vinegar.

5. Dim Sum

Consisting of small portions of a variety of dishes, dim sum is a style of cuisine similar in concept to Spanish tapas. It typically involves a wide range of foods including dumplings, buns, and other dishes. Often there is another ritual included in a dim sum meal, namely chum ya, or “drinking tea.” Dim sum restaurants are very popular in China there are even 24-hour locations for those with 2 A.M. cravings.

Host your own dim sum party and include the following recipes. Remember to create mini portions—that’s half the fun.

• Spinach Tofu Dumplings 
• Steamed Wontons 
• Tibetan Dumplings 
• Sweet and Sour Mushrooms 
• Green Onion Hotcakes 
• Hoisin Eggplant Cutlets 
• Small cups of soup such as Creamy Corn or
• Hot and Sour 
• Dim Sum Dipping Sauce 
• Fabulous Fig Dipping Sauce 
• Mango Ginger Sauce 

6. SPINACH TOFU DUMPLINGS 

Gyoza skins are thicker than wonton skins, round instead of square, and work wonderfully with dumplings. We have also used wonton skins with this recipe with great success! The nutritional yeast-tahini combination gives these treats a cheesy taste. The main time element for this dish is the wrapping and steaming of the dumplings. You can turn this into a 30-minute recipe by making fewer dumplings than the recipe calls for. Using a large bamboo steamer will also save you time because you can steam more dumplings at once. Serve with Dim Sum Dipping Sauce or Fabulous Fig Dipping Sauce.

MAKES 1¾ CUPS FILLING OR ENOUGH FOR ABOUT 20 DUMPLINGS 

1½ tablespoons sesame oil
¾ cup diced onion
3 cloves garlic, pressed or minced
1 teaspoon coriander seeds
1 cup grated extra-firm tofu (about half of a 14-ounce block) (see page 226)
1½ cups thinly sliced spinach or kale
¼ teaspoon five-spice powder
2 tablespoons nutritional yeast
2 tablespoons creamy tahini
¼ to ½ teaspoon crushed red pepper flakes
¼ teaspoon of sea salt
20 gyoza or wonton skins 

1. Place the sesame oil in a small sauté pan over medium-high heat. Add the onion, garlic, and coriander and cook for 5 minutes, stirring occasionally. Add the tofu and cook for 5 minutes, stirring occasionally. Add the spinach and mix well. Add the remaining ingredients. Mix well and cook until the spinach is just cooked approximately 3 minutes. 
2. Place one inch of water in a pot with a bamboo steamer or steamer basket and bring to a boil. Lower the heat to low until the dumplings are ready for steaming. 
3. Layout the gyoza skins on a clean dry surface. Add about 1 tablespoon of filling to the center of each wrapper. Fold in half, creating a semicircle. Seal the edges tightly by pinching the two sides together. 
4. Place in the steamer basket and cook with the lid on for 5 to 7 minutes, or until the skins become transparent and shiny. Gently remove with tongs. Garnish with sliced green onion. 

Chefs’ Tips and Tricks 

For an authentic dumpling steamer, try using a bamboo steamer basket. If you are unable to find one at your local Asian market, you can order one online from one of the Web sites in Appendix C.

Variations

• You can also sauté the dumplings rather than steaming them. Use a high-heat oil such as safflower until crisp on both sides. Place them on a paper towel or cloth to absorb excess oil before serving. 
• Use the filling for stuffed peppers or mushrooms. For this, remove the stems from the mushrooms and add the filling, or slice a bell pepper in quarters and top with a couple of tablespoons of the filling. Roast on a well-oiled baking sheet in a 375°F oven for 15 minutes before serving. 

7. STEAMED WONTONS 

Ahhh, the beloved wonton. You can steam them, sauté them, or even boil them, as in the quintessential soup. As with the dumplings, the main time element for this dish is the wrapping and steaming. You can turn this into a 30-minute recipe by making fewer wontons than the recipe calls for. Using a large bamboo steamer will also save you time because you can steam more at once. We love these delicacies on their own with a simple soy sauce topping or served with Dim Sum Dipping Sauce or Fabulous Fig Dipping Sauce.

APPROXIMATELY 1 CUP OF FILLING OR APPROXIMATELY 16 WONTONS 

FILLING

1 recipe Marinated Tofu (see below)
1 tablespoon sesame oil
2 teaspoons peeled and
minced fresh ginger
2 cloves garlic, pressed or minced
2 teaspoons seeded and diced hot chile
pepper or ¼ to ½ teaspoon crushed
red pepper flakes
½ cup diced leek, white and green parts
4 large mushrooms, diced
(try shiitake or cremini)
1½ cups thinly sliced bok choy or spinach
2 teaspoons soy sauce
1 teaspoon toasted sesame oil, optional
2 teaspoons rice vinegar
¼ teaspoon sea salt, or to taste
¼ cup sliced green onions 

MARINATED TOFU

3 thin tofu cutlets, see step 1 below
2 teaspoons soy sauce
1 teaspoon sesame oil
Few drops liquid smoke
16 wonton skins 

1. Preheat an oven or toaster oven to 375°F. Place a block of extra-firm tofu on its side and slice off three ½-inch cutlets from one end. Return the block of tofu to the fridge for use in another recipe. Place the three cutlets on a small baking sheet with the remaining marinade ingredients and flip them for even coating. Bake for 15 minutes. Remove from the oven. Slice each cutlet into thin strips, at least four per cutlet. Dice these strips and set aside. 
2. Meanwhile, place the sesame oil in a small sauté pan over medium-high heat. Add the ginger, garlic, and chile pepper and cook for 1 minute, stirring constantly. Add the leek, mushrooms, and bok choy and cook for 5 minutes, stirring frequently. Add all the remaining ingredients, including the tofu (except for the green onions), and mix well. Remove from the heat. 
3. Place one inch of water in a pot with a steamer basket and bring to a boil. Lower the heat to low until the wontons are ready for steaming. 
4. Layout the wonton skins on a clean dry surface. Add about 1 tablespoon of filling to the center of each wrapper. Pull the sides up and seal tightly by pressing with your fingers, creating a “purse.” 
5. Place the wontons in the steamer basket and cook with the lid on for 5 to 7 minutes, or until the skins become transparent and shiny. Gently remove with tongs. Garnish with sliced green onion before serving. 

Variations

If you wish to omit the baking of the tofu, you can dice the tofu according to the instructions in step 1 and add the tofu and marinade ingredients to the sauté pan along with the vegetables.
Replace the leek with onion or shallot.
Replace the bok choy with cabbage or spinach.
Add 1 tablespoon crumbled nuts, such as macadamias or peanuts.
• Replace the tofu with an equal amount of diced seitan.
• You can also sauté the wontons in a high-heat oil such as safflower until crisp on both sides. Drain on a paper towel or cloth before serving.
• For Won Ton Soup, instead of steaming the wontons, place them in a pot of boiling water for 5 minutes. In another pot, bring 6 cups of water or vegetable stock to a boil. Lower the heat to low and add 1 cup of thinly sliced spinach, ½-inch peeled and thinly sliced fresh ginger, and ½ cup sliced green onion, and stir well. Add several steamed wontons, several drops of liquid smoke (optional), and 6 tablespoons of soy sauce, or to taste, before serving. For best results, allow the soup ingredients to steep for 20 minutes before adding the wontons.
• For Rice Noodle Rolls, another popular dim sum recipe typically made with a wide rice noodle, we use the rice paper wraps that are used in spring and summer rolls. Follow the Steamed Wontons recipe. Instead of dicing the tofu, leave it in strips. Follow the rolling instructions for the Thai Summer Rolls using approximately ¼ cup of the vegetables and three strips of tofu to the center of each sheet. Place on a serving dish and drizzle each roll with soy sauce or Dim Sum Dipping Sauce; If you wish for a crispier roll, you can sauté them in a little oil over medium heat for a couple of minutes on each side. Makes four rolls.

8. CHINESE FRIED RICE 

The perfect solution for leftover rice is also one of our nation’s favorite comfort foods. You can use 6 cups of cooked rice instead of cooking the basmati rice for this recipe. Grated tofu with a sprinkle of turmeric creates the fried egg effect. The liquid smoke adds—you guessed it—a bit of a smoky flavor that many will find familiar. Serve with Cantonese Lemon Tofu or Szechuan Tempeh and Veggies.

SERVES 6 TO 8 

2 cups white basmati rice
3 cups water or vegetable stock
1 teaspoon of sea salt
3 tablespoons sesame oil
1 large yellow onion, diced (2 cups)
5 cloves garlic, pressed or minced
½ (14-ounce) package extra-firm tofu, grated (about 1¼ cups) (see page 226)
¼ teaspoon turmeric powder
A few drops of liquid smoke, optional
2 carrots, ¼-inch cubes (1¼ cups)
1¼ cups frozen peas, defrosted
2 tablespoons rice vinegar
¼ cup soy sauce, or to taste 

1. Place the basmati rice, water, and salt in a medium pot over medium-high heat. Bring to a boil. Cover and lower the heat to low to simmer. Cook until all of the liquid is absorbed, approximately 10 minutes. Remove from heat and allow the rice to sit for 5 minutes. 
2. Place the oil in a large sauté pan or wok over medium-high heat. Add the onion and garlic and cook for 5 minutes, stirring frequently. Add the grated tofu, turmeric, and liquid smoke, if using, and cook for 5 minutes, stirring occasionally. 
3. Add the carrots, and cook for 5 minutes, stirring frequently. Add the peas, vinegar, and soy sauce and cook for 2 minutes, stirring frequently. 
4. Add the cooked rice and gently mix well. Lower the heat to medium and cook for an additional 10 minutes, stirring occasionally. 

Variations

• Replace the carrots and peas with your favorite veggies, such as zucchini, tomatoes, or bell peppers. 
• Replace the tofu with 8 ounces of crumbled tempeh or chopped seitan. 

9. MU SHU VEGGIES 

This heart-healthy version of a Chinese take-out classic uses mushrooms in place of pork. If you can find any fun Asian mushrooms, such as dried wood ear, this is a great dish to use them in. Otherwise, use whatever mushrooms you can find. This dish is typically served with Hoisin Sauce (see page 115) and with mu shu wrappers (see Box below), but it goes great over rice or quinoa as well.

SERVES 4 TO 6 AS A MAIN DISH 

1 tablespoon toasted sesame oil
¼ cup peeled and minced fresh ginger
4 cloves garlic, pressed or minced
¼ teaspoon crushed red pepper flakes,
or to taste
3 cups thinly sliced mushrooms (wood ear,
shiitake, portobello, cremini, etc.)
1 medium yellow onion, sliced into
quarter moons
3 cups assorted thinly sliced vegetables
(carrots, celery, fennel bulb,
zucchini, red bell pepper)
2 tablespoons soy sauce
2 tablespoons mirin
8 cups shredded napa cabbage,
bok choy, or greens of choice
½ cup thinly sliced green onions
1 cup mung bean sprouts 

1. Heat a wok or large sauté pan over medium heat. Add the oil, ginger, garlic, and crushed red pepper flakes and stir until the garlic begins to brown. Immediately add the mushrooms and stir for 1 to 2 minutes. Add the onion, stir well, and cover for 2 minutes. 
2. Add the vegetables, stir, and cover again for 3 to 4 minutes. Add the soy sauce and mirin and stir well. Add the cabbage, stir well, and cover for 2 more minutes. Uncover and allow it to cook until all of the vegetables are to your desired softness. 
3. Turn off the heat, add the green onion and mung sprouts, and stir together. Serve hot. 

10 Amazing Thai Dishes That Will Make You Hungry

10 Amazing Thai Dishes That Will Make You Hungry

Foods

Thai food has power-packed flavor in every mouthful. Whether it’s brothy Galangal Lemongrass Soup or coconut-milk-based Massaman Curry, Thai food never fails in flavor. And if you are an intense spice lover, you will meet your match in Thailand. Seemingly everything from the luscious Green Papaya Salad to the scintillating Red Curry leaps off the plate with chile pepper goodness. Thankfully, in your own kitchen, you can easily control the spice level of each dish.

Once your kitchen is stocked with the component flavors of Thai cuisine, you can create a fusion of your own devising with seasonal produce and your unique culinary style. We’ve combined the best of both worlds in this chapter with healthy, delicious renditions of authentic Thai classics such as Thai Basil Eggplant and Thom Kha Pak (Thai Coconut Vegetable Soup) alongside our own inventions like the Kaffir Lemongrass Tofu Cutlets and Funky Thai Salsa. Use these recipes to re-create the taste of Thailand and then sit back, relax, and enjoy yourself in true Thai fashion.

1. BANANA PANCAKES 

In a country short on Western-style breakfast foods, these pancakes really hit the spot! Usually served as big as the plate and sprinkled with a touch of powdered sugar, they are enough to power you up for a good long morning of sight-seeing. Keep the heat low to cook all the way through the pancake without burning the bananas. Serve as they are, with maple syrup, or topped with a dab of vegan butter and a sprinkling of powdered sugar.

MAKES EIGHT 4-INCH FLAPJACKS 

½ cup spelt flour
½ cup brown rice flour
2 teaspoons baking powder
½ teaspoon sea salt
½ teaspoon ground cinnamon, optional
2 cups thinly sliced banana
(about 3 medium bananas)
1¼ cups water
1 tablespoon safflower, coconut,
or other oil or melted Earth Balance
vegan butter, plus more for cooking
2 tablespoons maple syrup
½ teaspoon vanilla extract,
preferably alcohol-free
1 teaspoon granulated
organic sugar, optional 

1. Sift the spelt flour, rice flour, baking powder, salt, and cinnamon, if using, into a large mixing bowl. Whisk together well, making sure there are no lumps. 
2. Using a standing mixer with the whisk attachment or a hand mixer, whip ½ cup of the bananas for 20 seconds or until well blended and a little bit fluffy. Add the water, oil, maple syrup, and vanilla and continue to whisk until creamy and well blended. 
3. Turn the heat under a griddle or other pan to low and allow the pan to heat up while you proceed with the batter. You may need to lightly oil the pan. Add the wet ingredients to the flour mixture and use a spoon or rubber spatula to stir until the batter is uniform. Be careful not to overmix the batter. 
4. When the griddle or skillet is very hot, use a cup measuring cup to form as many pancakes as room allows. Working quickly, cover the tops of the pancakes with the remaining banana slices. You can push the slices in just a little, which will spread the batter out some. If you like, sprinkle the bananas with a little of the sugar. 
5. Flip the pancakes when there are bubbles on top and they smell toasty. (Note that there won’t be as much bubbling as there is with regular pancakes. The smell and perhaps a tiny bit of smoke will be the best way to tell if they are ready to flip.) Continue to cook on the banana side for about 2 minutes. Repeat with the remaining batter. Serve immediately. 

2. GALANGAL LEMONGRASS SOUP 

Though all soups benefit from spending hours simmering on the stovetop to allow the full flavors of the dish to sing in perfect harmony, those of us short on time can also choose to increase the flavor ingredients for a similar effect. In this case, using a larger than normal amount of lemongrass, kaffir lime leaves, and galangal counteracts the limited cooking time while providing you that symphonic splendor you deserve. Served with rice noodles, this dish can be a satisfying light meal. 

SERVES 4 TO 6 

 

8 cups water or vegetable stock (see page 228)

3 stalks lemongrass, bottoms and outer stalks removed

4 kaffir lime leaves, thinly sliced, or 2 teaspoons lime zest

2-inch piece galangal, thinly sliced, or 2 tablespoons

peeled and minced fresh ginger

4 cloves garlic, pressed or minced

1 red chile, seeded and diced

1 cup thinly sliced carrot

1 (15-ounce) can straw mushrooms, or

1½ cups sliced cremini mushrooms

1 handful green beans or snow peas, thinly sliced (about ½ cup)

8 to 10 cherry tomatoes, quartered (about 1 cup)

¼ cup Bragg’s Liquid Aminos, soy sauce, or a combination

1 lemon or lime, juiced

¼ cup thinly sliced green onion

2 tablespoons minced fresh cilantro 

1. Place the water in a large pot and begin heating over medium heat. Slice the lemongrass in half lengthwise and crush it by lightly pounding with a wooden spoon or other heavy object. Add to the pot with the lime leaves, galangal, garlic, and chile pepper. Cover and cook for 10 minutes. 
2. Add the carrot, mushrooms, green beans, and tomatoes and cook for at least 5 minutes more, or until the carrots are soft. 
3. Remove from the heat and add the Bragg’s, lemon juice, green onion, and cilantro. Stir well and remove the lemongrass before serving hot.

3. THAI COCONUT VEGETABLE SOUP (THOM KHA PAK) 

Simple and satisfying, this soup will have your guests oohhing and aahhing. If you aren’t serving all of this soup immediately, you may want to leave the cabbage on the side. Portion out some shredded cabbage to each bowl (it will shrink down quite a bit when it gets hot), add the soup, and stir. 

SERVES 8 

 

6 cups water or vegetable stock (see page 228)

1 stalk lemongrass, bottoms and outer stalks removed

2 (14-ounce) cans coconut milk

2-inch piece fresh ginger, peeled

2 kaffir lime leaves, or 1 teaspoon lime zest

4 cups assorted chopped vegetables (carrots, zucchini, broccoli, eggplant, mushrooms)

1 cup yellow onion, sliced into quarter moons

2 red or green chiles, seeded and diced

1 lime, juiced

¼ cup Bragg’s Liquid Aminos

1 teaspoon sea salt, or to taste

¼ cup minced fresh cilantro

4 cups shredded napa cabbage, lightly packed

1 cup mung bean sprouts, optional garnish 

1. Place the water in a large pot over medium heat. Slice the lemongrass in half lengthwise and crush it by lightly pounding with a wooden spoon or other heavy object, and add it to the pot. Using a blender, combine about half of the coconut milk with the ginger, and lime leaves on high speed for 20 seconds or until there are no chunks. Add the remaining coconut milk and blend for 5 to 10 seconds to incorporate. Pour this mixture into the water and continue cooking over medium heat while you prepare the vegetables. 
2. Place each vegetable into the soup pot as you go, starting with the hardest, longest-cooking veggies. Add the onion and chiles, cover, and heat for 10 minutes or until all the veggies are tender.
3. Add the lime juice, Bragg’s, and salt, and stir. Cook for 2 more minutes and taste. If you think the soup needs more lemongrass, ginger, or kaffir lime, blend more now with ½ cup of the broth. Otherwise, add the cilantro and cabbage, stir well, and remove the lemongrass stalks. Serve immediately, garnished with mung bean sprouts, if using.  

4. GREEN PAPAYA SALAD 

As we noted earlier in this section, you may want to ask your grocer if the papaya is immature papaya or just unripe. If you simply cannot find immature papaya, go for the unripe papaya as the next best choice. Rather than grating the papaya you can use a mandoline, which yields longer, thicker julienne strips. They take longer to absorb the dressing, but they do not get as soggy as the grated papaya does over time. Using a spice or coffee grinder to grind the lime leaves works best, but a mortar and pestle are the time-honored traditions. Serve this refreshing salad with Thai Summer Rolls (page 59), Red Curry vegetables (page 70), or Pad Thai (page 66). 

SERVES 4 TO 6 

 

4 cups shredded or coarsely grated green papaya

(about ½ of a large green papaya)

1 lime, juiced

1 cup shredded carrots

2 kaffir lime leaves, ground, or 1 teaspoon lime zest

2 cloves garlic, pressed or minced

¼ cup minced fresh cilantro

1 tablespoon agave nectar

1 teaspoon Bragg’s Liquid Aminos, or soy sauce

½ teaspoon crushed red pepper flakes or

½ hot red chile pepper, diced

½ teaspoon of sea salt

4 cherry tomatoes, quartered

½ cup chopped cashews or peanuts, toasted

(see page 225), optional 

1. Place the green papaya in a mixing bowl and cover with the juice of ½ of the lime. Toss well to coat the papaya. 
2. Add the carrots, ground lime leaves, garlic, cilantro, agave, Bragg’s, crushed red pepper, sea salt, and the remaining lime juice and toss well. 
3. Serve on individual plates topped with a tomato and cashews. 

Variation

• Replace the papaya with jicama for a unique twist. 

5. CUCUMBER SALAD WITH PEANUTS AND CHILE 

This salad is a simple and sublime palette cleanser. The playfulness of the mint, chile pepper, vinegar, and agave makes this salad dance in your mouth. Serve alongside very flavorful curries such as Massaman Curry (page 78) or Madras Curry (page 25), or simply serve this salad over lettuce. 

SERVES 6 

 

2 large cucumbers, peeled

2 tablespoons rice vinegar or freshly squeezed lime juice

1 teaspoon agave nectar

1 tablespoon mirin

1 tablespoon red chile pepper, seeded and diced or

½ teaspoon crushed red pepper flakes

¼ cup chopped roasted peanuts

1 tablespoon minced fresh cilantro

1 teaspoon minced fresh mint

½ teaspoon of sea salt 

1. Cut the peeled cucumbers in half. Use a small spoon to scoop out the seeds, then cut them into ¼-inch slices. 
2. Add the remaining ingredients and stir well. Serve immediately or store in an airtight container in the fridge until ready to serve. 

6. TOMATO MUNG BEAN SALAD 

This is a simple and light salad that makes use of common ingredients in a Thai kitchen. If you have time, allow this dish to sit in the fridge for 20 minutes; the flavor enhances with time. Enjoy as a side dish when served with Kaffir Lemongrass Tofu Cutlets (page 73) or Pad Thai (page 66). 

SERVES 6 

 

3 large tomatoes, chopped (5 cups)

1 clove garlic, pressed or minced

1½ cups mung sprouts

½ cup sliced green onions

2 tablespoons minced fresh cilantro

1 hot chile pepper, seeded and diced, or to taste

1 tablespoon minced fresh mint

1 tablespoon soy sauce

2 tablespoons freshly squeezed lime juice

2 tablespoons sesame oil

1 tablespoon rice vinegar

1 teaspoon Sriracha (page 86) or cayenne pepper to taste

½ teaspoon sea salt, or to taste

¼ teaspoon ground black pepper, or to taste 

1. Combine all of the ingredients in a large mixing bowl and gently mix well.

7. THAI SUMMER ROLLS 

Summer rolls make a pretty package out of all manner of fresh summer vegetables and fruits as well as noodles, rice, or tofu. Once you get the hang of the technique used here, the sky’s the limit as far as what you can stuff into these rolls. Serve with peanut sauce, Mango Ginger Sauce, Dim Sum Dipping Sauce, Nuoc Cham, or Funky Thai Salsa. 

MAKES 8 ROLLS 

 

½ (14-ounce) package extra-firm tofu

1 tablespoon soy sauce

2 ounces bean thread noodles

1 cucumber, peeled, seeded, and sliced into thin strips

2 cups shredded lettuce

1 large carrot, shredded

1 red bell pepper, seeded and cut into thin strips

1 cup mung sprouts, optional

¼ cup minced fresh cilantro

16 leaves basil or Thai basil

16 to 24 fresh mint leaves

16 rice paper wrappers

Soy sauce for dipping 

1. Preheat the oven or toaster oven to 350°F. Slice the tofu into six rectangles about 4 to 5 inches long. Place in a baking dish, pour the soy sauce over the top and roll them around a bit to coat them in the soy sauce. Place in the oven and bake for 10 to 15 minutes. Set them aside and allow them to cool. 
2. Boil water in a pot or tea kettle. Place the noodles in a bowl, cover with the boiling water, and stir them occasionally for 5 to 8 minutes while you prepare the other veggies. Strain and allow them to cool. 
3. After all of the filling ingredients are prepared, add warm water to a large bowl or casserole dish large enough to fit the rice paper wrappers. Dip one of the wrappers in the water to soak and lay it on a clean work surface. Lay another soaked wrap above the first one, overlapping by a couple of inches into an eight formation. Arrange a small amount (about one-eighth) of each of the filling ingredients on the first rice paper. 
4. When the rice paper is soft and flexible, fold up the end of the wrapper that is closest to you, then fold in the sides. Continue to roll and tuck in the sides until the whole thing is sealed together in a happy little roll. Be sure to press firmly as you roll in order to keep the roll tightly packed. This way they will slice in half without spilling their insides and are easier to eat. Slice and serve immediately or cover with a damp cloth in the refrigerator for up to 2 days. 

Chefs’ Tips and Tricks 

If you have enough counter or table space, lay out all of your wrappers at the same time. This is the most time-efficient way to go. And by the time you are done adding all of the fillings, the rice paper is the perfect rolling consistency damp and sticky. 

It’s easy and economical to bake the tofu strips in a toaster oven. Alternatively, you could sauté the tofu in a bit of toasted sesame oil. 

8. THAI BASIL EGGPLANT 

Though abundant in flavor, this dish is light enough to accompany heavier dishes such as Pad Thai, or simply served over rice or quinoa. It also makes an innovative filling for a wrap, hot or cold. Use regular basil if the Thai variety is not available to you. 

SERVES 3 TO 4 AS A MAIN DISH 

 

1 tablespoon sesame or safflower oil

4 cloves garlic, pressed or minced

1 to 2 red chile peppers, minced, optional

2 medium eggplant, chopped medium (about 6 cups) (see Box below)

1½ cups water

1 tablespoon agave nectar

2 tablespoons Bragg’s Liquid Aminos or soy sauce

¼ to ½ cup Thai basil leaves 

1. Sauté the oil, garlic, and chile pepper over medium heat for 1 minute or until the garlic starts to brown, stirring frequently. 
2. Add the eggplant and water, cover and simmer for 8 minutes or until the eggplant is very soft. Add the agave and Bragg’s and stir. Continue cooking for a couple of minutes until the eggplant is that perfect edible consistency. Add the basil, stir well, and remove from the heat. 

Chefs’ Tips and Tricks 

An old tip for cooking with eggplant is to cut it in irregular shapes of the same size. This makes it easier to turn and helps the eggplant not stick to the pan. Many people prefer to “sweat” the eggplant first, believing this lends a softer, more chewable eggplant. First slice the eggplant, lay the pieces out on a baking tray, and sprinkle with sea salt (kosher if you have it). Let it sit for 15 minutes or longer, then rinse before using in a recipe. 

9. SPICY SESAME PEANUT NOODLES 

This dish makes a great appetizer or side dish but can also come through as an entrée simply by adding some steamed vegetables such as broccoli, bok choy, carrots, or kale. If you aren’t familiar with peanut sauce, this dish makes a great intro course. Serve before Loving Jungle Princess with Spicy Asparagus. 

SERVES 4 TO 6 

 

8 ounces vermicelli or angel hair pasta

1 teaspoon toasted sesame oil

2 cloves garlic, pressed or minced

2 tablespoons peeled and

minced fresh ginger

½ cup peanut butter

1 tablespoon soy sauce or

Bragg’s Liquid Aminos, or to taste

½ cup of water

(or more if needed to stir)

2 tablespoons rice vinegar or

freshly squeezed lime juice

2 tablespoons agave nectar

1 teaspoon crushed red pepper flakes or

fresh minced chile pepper

1 tablespoon toasted sesame seeds

1 large carrot, shredded (about 1 cup)

2 tablespoons minced fresh cilantro

1 stalk green onion, green and

white parts, thinly sliced 

1. Prepare the noodles according to the package’s instructions. Once strained, toss with the oil and set aside. 
2. Blend or whisk together the remaining ingredients except for the carrot, cilantro, and green onion to make your peanut sauce. When you are ready to serve, toss the peanut sauce with the noodles, carrot, cilantro, and green onion. If the dish sits around (for even a short period of time) you will need to add a tablespoon or two of water to stir it up again.

The Asian Pantry 

Peanut butter is surprisingly uncommon outside of the United States but works great in re-creating an authentic peanut sauce in dishes such as this one. It also saves you the time of harvesting peanuts, roasting them, and simmering them into a savory sauce. Phew! But if you ever come across raw peanuts at an Asian market, you should definitely check them out. The flavor might surprise you more subtle and juicier than packaged peanuts. Here in Hawaii, boiled peanuts are frequently served, still inside their shells, at Polynesian events and luaus. Also, look for sprouted peanuts at your local farmers’ market truly a treat! 

10. PAD THAI 

Pad Thai is the quintessential Thai dish, and yet no two Pad Thais are alike. It’s another one of those dishes where each region has developed its own style. Many variations use egg; ours uses tofu. If you have the time to make the Fish-Free Sauce (page 85) and the Sriracha (page 86), you will experience the full flavors of the dish. Serve with Cucumber Salad (page 54) or Thai Summer Rolls (page 59). 

SERVES 4 TO 6 

 

1 (14-ounce) package Pad Thai noodles

(thin and flat, like linguini)

2 tablespoons soy sauce

3 tablespoons sesame or peanut oil

1 (14-ounce) package extra-firm tofu

1 batch Pad Thai Sauce (recipe follows)

1 cup minced shallots or onion

3 large cloves garlic, pressed or minced

½ cup thinly sliced green onion

¼ cup minced fresh cilantro

1 cup mung bean sprouts

½ cup roasted unsalted peanuts

Lime wedges 

PAD THAI SAUCE 

¼ cup freshly squeezed lime juice

1 teaspoon lime zest

2 tablespoons peanut or sesame oil

1 tablespoon agave nectar or organic sugar

1 tablespoon rice vinegar

2 tablespoons soy sauce

3 tablespoons Fish-Free Sauce (page 85),

or add extra soy sauce or Bragg’s Liquid Aminos to taste

1 clove garlic, minced

1 teaspoon tamarind paste, optional

2 teaspoons Sriracha (page 86) or

½ teaspoon crushed red pepper flakes, or to taste 

1. Preheat the oven to 375°F. Cook the noodles according to the instructions on the package. Strain into a colander and set aside. 
2. Place the soy sauce and 1 tablespoon of the sesame oil on a small baking sheet. Slice the tofu into ½-inch cutlets. Slice each cutlet into 2 inch by ½-inch strips and place on the baking sheet. Flip the tofu to ensure even coating. Place in the oven and bake for 15 minutes. 
3. Prepare the Pad Thai Sauce by combining all of the ingredients in a bowl and whisking well. 
4. Place 2 tablespoons of the sesame oil in a large sauté pan or wok over medium-high heat. Add the shallots and garlic and cook for 3 minutes, stirring constantly. Lower the heat to low. Add the cooked noodles and Pad Thai Sauce and cook for 3 minutes, gently stirring well. Add the tofu and gently stir well. 
5. Garnish each serving with green onion, cilantro, sprouts, peanuts, and lime wedges. 

15 Indian Inspired Recipes That Are Even Better Than Takeout

15 Indian Inspired Recipes That Are Even Better Than Takeout

Foods

The influence of Asian foods is steadily growing here in the West. Japanese, Chinese, Indian, and Thai foods are continually making their way into our communities through restaurants, farmers’ markets, and packaged products in grocery stores. This may be a very healthy trend, for Asians suffer much less from the major common ailments of the West. Many studies have been undertaken to determine which qualities of the Asian diet lead to greater health. Most Asian countries live on diets very low in refined flours, sugar, and processed food as well as a modest amount of sweets.

1. MULLIGATAWNY 

Mulligatawny literally means “pepper water” in Tamil, though peppers are not a common ingredient in this curry-flavored soup. Surprisingly, the origin of Mulligatawny soup, widely considered the national soup of India, is actually of Anglo-Indian origin. There are as many variations of this soup as there are temples in India. Mulligatawny is wonderful when served with Samosas, rotis, or dosas.

SERVES 8 

2 tablespoons sesame oil
1½ teaspoons curry powder
1 teaspoon ground cumin
1 cup diced onion
3 large cloves garlic, pressed or minced
6 cups water or vegetable stock
(see page 228)
½ cup red lentils
¼ cup white basmati rice
1 small potato, diced (1½ cups)
1 medium apple, peeled and
chopped small (1¼ cups)
¾ cup diced celery
1 carrot, diced (¾ cup)
1½ cups soy creamer or coconut milk
2 teaspoons garam masala
Pinch cayenne, or to taste
1 teaspoon tamarind paste,
or 2 teaspoons freshly squeezed
lemon or lime juice
1 tablespoon soy sauce, optional
2 tablespoons minced fresh cilantro
1 teaspoon sea salt, or to taste
Lemon wedges 

1. Place the oil in a large pot over medium-high heat. Add the curry and cumin and cook for 1 minute, stirring constantly. Add the onions and garlic and cook for 2 minutes, stirring frequently. Add the water, lentils, and rice and bring to a boil. 
2. Lower the heat to medium, add the potato, apple, celery, and carrots, and cook for 20 minutes, stirring occasionally. The rice and lentils should be thoroughly cooked. 
3. Add the remaining ingredients, mix well, and garnish with a lemon wedge. 

Variations    

• You can always add greens! Try adding 2 to 3 cups of kale, collard greens, or Swiss chard, sliced into ½-inch strips.
• Play around with other fresh herbs you may have on hand or in your garden. A quarter cup of minced fresh parsley and a teaspoon of oregano, thyme, or marjoram would go great in this soup.

2. TOMATO RASAM 

A popular tomato-based soup in Southern India, where it is typically served daily along with idlis or dosas (page 21), and Sambar Curry (page 23).

SERVES 6 TO 8

2 tablespoons sesame oil
1½ tablespoons cumin seeds
1½ tablespoons mustard seeds
1 tablespoon curry powder
3 tablespoons toor dhal or ground yellow split peas (see Chefs’ Tips below)
3 cloves garlic, pressed or minced
5 small tomatoes, chopped (3 cups)
4 cups water or vegetable stock (see page 228)
1 hot chile, seeded and diced, or 3 dried red chiles
1 to 2 teaspoons tamarind paste or freshly squeezed lime or lemon juice
½ teaspoon garam masala
½ teaspoon ground coriander
1½ teaspoons sea salt, or to taste
¼ teaspoon ground black pepper
3 tablespoons minced fresh cilantro 

1. Place the sesame oil in a large pot over medium heat. Add the cumin seeds, mustard seeds, and curry powder and cook for 2 minutes, stirring constantly. Add the toor dhal and garlic and stir well. 
2. Lower the heat to medium, add the tomatoes, water, and remaining ingredients except for the cilantro, and cook for 15 minutes, stirring occasionally. Add the cilantro and mix well before serving. 

Chefs’ Tips and Tricks    

      If you cannot find any toor dhal (also called red gram dhal) you can substitute them with yellow split peas. Grind them yourself in a strong blender or spice grinder.

3. INDIAN DHAL 

Dhal is a staple of the Indian kitchen. Though chana dhal is the most popular, red lentils are the ingredient of choice for the 30-minute chef. Serve this dish with Coconut Spinach Rice (page 10) and Okra Masala (page 15).

SERVES 8 

2 tablespoons sesame oil
1 tablespoon cumin seeds
1 tablespoon mustard seeds
1 cup red lentils
8½ cups water or vegetable stock (see page 228)
1 onion, diced (1½ cups)
3 cloves garlic, pressed or minced
1 tablespoon peeled and minced fresh ginger
1 teaspoon seeded and minced jalapeño or other hot chile
1 large tomato, chopped
2½ teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons curry powder
1½ teaspoons sea salt, or to taste
¼ teaspoon ground black pepper, or to taste
¼ teaspoon chile powder
Pinch cayenne
3 tablespoons chopped fresh cilantro 

1. Place the oil in a large pot over medium-high heat. Add the cumin seeds and mustard seeds and cook for 1 minute, stirring constantly. 
2. Add the red lentils and water, and stir well. Add the onion, garlic, ginger, jalapeño, and tomato and cook until the lentils are soft, approximately 20 minutes, stirring occasionally. 
3. Add the remaining ingredients and mix well before serving.
   
   

Variations

• Try adding a bunch of chopped spinach toward the end of the cooking process. 
• You can also add 2 cups of assorted chopped vegetables, such as zucchini, carrots, or parsnips. 
• oast the ground cumin.

4. WOK-TOSSED CABBAGE SALAD 

If you have a wok, now is the time to use it. By stir-frying the “dressing” in this recipe you unlock a much deeper taste than the average salad. And tossing the cabbage in the wok for a minute or two gives the cabbage a softer, more munchable texture. This salad is yummers! 

SERVES 6 TO 8 

 

1½ teaspoons sesame oil

1 teaspoon brown mustard seeds

10 curry leaves (see Note below)

Pinch asafetida

1 to 2 green chiles, seeds removed and thinly sliced

1½ tablespoons freshly squeezed lemon juice

½ teaspoon sea salt, or to taste

6 cups finely shredded green cabbage

1 cup shredded carrot (about 1 large carrot)

2 tablespoons minced fresh cilantro

½ cup roasted peanuts, optional

1. Heat a wok or pot over medium heat. Add the oil and heat it for 1 minute, then add the brown mustard seeds. When they start to crackle add the curry leaves, asafetida, and chiles. Stir for 1 minute. 
2. Add the lemon juice and salt and stir. Add the cabbage and carrot and toss quickly for 1 to 2 minutes, just enough to coat the cabbage and soften it slightly. Turn off the heat and transfer to a serving bowl. Top with the cilantro and peanuts, if using, and serve. 
   
   

Note: Curry leaves have such a unique flavor that we cannot think of an adequate alternative. Alas, if you cannot find any in your area, you can try online, or simply omit them. Extra curry leaves are stored in the freezer.  

5. SAMOSAS 

We wanted to include a samosa recipe here due to popular demand. It would push the limits on a 30-minute meal to cook the potatoes for the filling, wrap the samosas, and bake them. So for your enjoyment, we are starting with a pre-cooked filling. You can look at it as a great way to utilize leftover Curried Potatoes (page 11) or use the Quick Samosa Filling recipe that follows. Serve with Tamarind Sauce, (page 13), chutney (pages 40-42), Cilantro Pesto (page 181), Fabulous Fig Dipping Sauce (page 102), or Mango Ginger Sauce (page 61).

MAKES 8 TO 10 SAMOSAS 

9 to 12 phyllo pastry sheets, defrosted
(see Chefs’ Tips on page 8)
½ to ¾ cup coconut oil, melted vegan butter,
or sesame oil
2½ cups Curried Potatoes (page 11) or
Quick Samosa Filling (recipe on page 8)
Oil for coating samosas
Sea salt, optional 

1. Preheat the oven to 400°F. Place a phyllo sheet on a clean dry cutting board. Brush lightly with oil, using a pastry brush. Place another phyllo sheet on top of the first and brush lightly with oil. Repeat with one more sheet. Cut the sheets lengthwise into three equal strips. 
2. Place approximately ¼ cup of potato filling at the bottom of each strip. Traditionally samosas are shaped like triangles, so you want to fold them up as you would fold a flag. To do so, fold the bottom right corner of the strip over to the left side, enclosing the filling. Fold upwards and continue folding until you reach the end of the strip. Brush lightly with oil before placing on a well-oiled or parchment-lined baking sheet. Repeat with the remaining filling. 
3. Sprinkle lightly with salt, if using, and bake for 15 minutes, or until golden brown. 

6. RICE PILAU 

Though similar in many ways to the popular Indian dish biryani (in which the rice is cooked separately), pilaus are cooked with all of the ingredients together in the same pot. By no means are all of these ingredients mandatory. Just use what you have on hand, substituting whatever you like as need be. Pilau is such an easy way to jazz up rice and transform it into a respectable course of its own.

SERVES 6 

2 teaspoons brown mustard seeds
2 cups white basmati rice
4 cups water or vegetable stock (see page 228)
1 cup diced yellow onion
2 cups diced assorted vegetables (carrot, celery, zucchini, and/or peas)
2 tablespoons peeled and minced fresh ginger
2 teaspoons curry powder, optional
¼ teaspoon celery seed
8 curry leaves or 2 bay leaves (see Note on page 6)
¼ teaspoon sea salt, or to taste
¼ cup minced fresh parsley 

1. Place the mustard seeds in a saucepan over medium heat and toast until they are popping. (If the seeds burn, start over; nobody likes burnt mustard rice.) Immediately add the rice and water. 
2. Add all of the other ingredients except the parsley and bring to a boil. Cover and simmer for 15 minutes or until most of the water has been absorbed. Stir in the parsley and serve hot. 

Variation

• If you have more time, use brown basmati rice, and cook for 40 minutes in step 2. 

7. COCONUT SPINACH RICE 

You can’t go wrong with the rice and coconut milk combo. This creamy and flavorful dish can be a meal unto itself. It also nicely compliments many of the dishes in this book, such as Okra Masala (page 15) Tofu Tikka Masala (page 33), and Indian Dhal (page 5). 

SERVES 6 TO 8 

 

1 teaspoon ground cumin

2 teaspoons brown mustard seeds

1 teaspoon curry powder

1 teaspoon sea salt, or to taste

½ teaspoon ground black pepper

Pinch cayenne

2 cups white basmati rice

1 (14-ounce) can coconut milk

1½ cups water or vegetable stock (see page 228)

1 (10-ounce) package frozen spinach, defrosted

(¾ cup cooked spinach, pressed firmly)

1 (14-ounce) can garbanzo beans, drained,

or 1¾ cups cooked beans (see page 230), optional 

1. Toast the cumin and mustard seeds in a medium pot for 1 minute over medium-high heat, stirring constantly. Add the curry powder, salt, pepper, cayenne, rice, coconut milk, and water and bring to a boil. 
2. Cover, lower the heat to simmer, and cook until the liquid is absorbed, approximately 10 minutes. Turn off the heat and allow the rice to sit for 5 minutes. 
3. Add the spinach and garbanzo beans, if using, and gently toss well. 

Variations

• Add 2 teaspoons of minced garlic and ¼ cup diced yellow onion along with the spices. 
• For a heartier dish, add another 10-ounce package of spinach. 
• Add ½ cup chopped roasted cashews along with the spinach. 
• If you have more time, replace the basmati with brown basmati or another brown rice, add an extra cup of water and cook them slowly.

8. CURRIED POTATOES 

This recipe comes courtesy of Vi Herbert, our friend and resident expert on Indian cuisine. These potatoes are commonly used as the stuffing for Dosas. A staple among college students in many countries, these large, heavy wraps burst with spice, flavor, and satisfaction usually for under $5 a piece. You can serve these habit-forming potatoes with Tofu Tikka Masala. 

SERVES 4 TO 6 

MAKES FILLING FOR 4 LARGE DOSA WRAPS OR 6 SMALL WRAPS 

 

4 medium potatoes, red or yellow, chopped small (about 6 cups)

1 tablespoon toasted sesame oil

1 teaspoon brown mustard seeds

½ teaspoon turmeric powder

2 green or red chiles, seeded and diced

1½ tablespoons peeled and minced fresh ginger

3 cloves garlic, pressed or minced

20 curry leaves (see Note on page 6)

1½ teaspoons sea salt

1 yellow onion, sliced into quarter moons

1 tablespoon freshly squeezed lemon juice

¼ cup minced fresh cilantro 

1. Heat approximately 1 inch of water in a covered pot fitted with a steamer basket over high heat. Place the potatoes in the basket and steam until a fork can easily pass through, for 10 to 15 minutes. 
2. Meanwhile, place a large sauté pan over medium heat. Add the oil, mustard seeds, turmeric, chiles, ginger, garlic, curry leaves, and salt and stir well until the mustard seeds begin to pop. 
3. Add the onion and sauté until translucent, for 3 to 5 minutes. Add the steamed potatoes, stir well, then use a fork to mash them up. When most of the potato is mashed, stir until the flavors and colors are distributed. You may want to use a little water to keep the potatoes from sticking to the pan while mashing and stirring.  
4. Turn off the heat, add the lemon juice and cilantro, and stir well. The filling can be eaten alone or stuffed into a dosa wrapper. 

9. POTATOES AND SPINACH (ALOO SAAG) 

Aloo is potato and saag is spinach, and when the two are combined it is simply divine. It’s a creative way to include spinach in your diet. The soy milk imparts a creaminess to the dish that melts in your mouth. Serve with Rice Pilau (page 9), roti (page 17), or an entrée such as Tofu Tikka Masala. 

SERVES 4 TO 6 

 

1 large potato, ½-inch cubes (1½ cups)

2 teaspoons fenugreek seeds

2 teaspoons brown mustard seeds

2 teaspoons curry powder

1 teaspoon chile powder

1 tablespoon sesame oil

1 small yellow onion, diced (1 cup)

1 tablespoon minced garlic

1 tablespoon peeled and

minced fresh ginger

2 small tomatoes, chopped (1¼ cups)

2 (10-ounce) packages frozen spinach,

defrosted and strained

(if using fresh spinach, 2 cups

cooked spinach)

1 teaspoon ground coriander

1¼ cups of soy milk

1 teaspoon sea salt, or to taste

½ teaspoon ground black pepper,

or to taste 

1. Heat approximately 1 inch of water in a covered pot fitted with a steamer basket over high heat. Place the potatoes in the basket and steam until a fork can easily pass through, for 10 to 15 minutes.
2. While the potatoes are steaming, place a large saucepan over medium heat. Add the fenugreek seeds, mustard seeds, curry powder, and chile powder and stir constantly for 1 to 2 minutes. Add the sesame oil, onion, garlic, and ginger, and stir constantly for a few minutes. 
3. Add the tomatoes and stir frequently for a few more minutes, adding a small amount of water if necessary to prevent sticking. Lower the heat to simmer, add the spinach and the remaining ingredients except the potatoes, and cook for 10 minutes, stirring occasionally. 
4. When the potatoes are done steaming, add to the spinach mixture and gently mix well. 

Variations

• Try adding 1 bag of defrosted frozen peas along with the spinach in step 3. 
• Add ¼ cup minced fresh cilantro before serving. 
• Replace the fenugreek seeds with mustard seeds or cumin seeds.

10. OKRA MASALA (BHINDI MASALA) 

Okra originates in the tropics, and its name is of West African origin. Also called “ladyfingers” for its unique shape, okra is one of the most popular veggies in Western India. It has a gelatinous texture that some people require getting used to. Persist beyond this and you will be treated to a true culinary delicacy. As was noted earlier, masala is of South Indian origin and refers to a mixture of spices; here we use the curry spices and garam masala. Serve as a side dish with Tofu Tikka Masala, Tempeh Vindaloo (page 28), or Tempeh Vegetable Korma. 

SERVES 4 TO 6 

 

2 tablespoons sesame oil

1 teaspoon ground cumin

1½ teaspoons curry powder

½ teaspoon chile powder

3 cloves garlic, pressed or minced

2 teaspoons peeled and minced fresh ginger

1 large onion, chopped (1½ cups)

4 cups chopped okra, tops removed (½-inch)

1 cup of water

1 large tomato, chopped (1 cup)

½ teaspoon garam masala

1 teaspoon sea salt, or to taste

¼ teaspoon ground black pepper, or to taste

Pinch cayenne

2 tablespoons chopped fresh cilantro 

1. Place the oil in a large sauté pan over medium-high heat. Add the cumin, curry powder, and chile powder and cook for 1 minute, stirring constantly. Add the garlic and ginger and cook for another minute, stirring constantly. Add the onion and cook for 5 minutes, stirring frequently. 
2. Add the okra and water and cook for 5 minutes, stirring frequently. Add the tomato and garam masala and cook until the okra is just tender, approximately 5 minutes. Add more water if necessary to prevent sticking. 
3. Add the salt, pepper, cayenne, and cilantro, and gently mix well before serving. 
   continues 

Variations

• Try replacing the okra with chopped zucchini or summer squash. 
• Replace 1 cup of the okra with chopped broccoli. 
• Add 1 tablespoon of brown mustard seeds or fennel seeds.
• Add 1 teaspoon minced jalapeño pepper. 
• For an added crunch and burst of flavor, top with Masala Nuts.

11. ROCKIN’ ROTI 

If you started making roti at a very young age like girls in India have for centuries, you’d be cranking out perfectly round, moist, and thin rotis by adolescence. Well, there is no time like the present. Using a rolling pin and keeping the dough from sticking to it are the two major hiccups along the road to perfect rotis. But just like that little engine that could, if you persevere, you will find that practice really does make perfect. We believe in you! And the reward is homemade bread, hot off the skillet. You just need to be willing to sacrifice the first few attempts. Then you’re in the clear. 

MAKES 4 ROTIS 

 

2½ cups spelled flour or whole wheat flour

¼ teaspoon sea salt

½ cup water

Sesame or safflower oil 

1. Mix 1½ cups of the flour and the salt together in a bowl with your hands. Add the water slowly, pulling all of the flour into it until you have a soft, moist dough. Knead it for 2 minutes. Divide the dough into four pieces and roll those pieces between your palms to form balls. Lightly oil a bowl or plate to place the dough balls on. Let them sit for 10 to 15 minutes. 
2. Place the remaining 1 cup of flour on a plate. Apply a very light coat of oil to the dough balls as well as to a rolling pin. Dip one ball into the flour, making sure that the entire ball is covered. Lay it on a clean, dry surface or cutting board and roll it into a circle about 5 to 6-inches in diameter (about ⅛ inch in thickness). You will most likely want to dip it back into the flour (on both sides) once or twice while you are rolling it out. 
3. Heat an iron (or nonstick) skillet and lightly coat it with oil. Place the freshly rolled roti into it, making sure it lays flat. Within seconds the color will start to change and bubbles will appear. Give it about 25 seconds before flipping. Repeat on the other side. 
4. Flip the roti over one more time and press down on it with a flat spatula. Keep moving the roti around and gently press down any air holes that puff up. After you’ve covered the whole roti a couple of times, flip it over and repeat the process. This time the roti will puff up even more. After you’ve finished the second side, either serve the roti piping hot with some vegan butter or place it on a plate and cover with a dry towel while you move on to the remaining rotis. 

12. CAULIFLOWER CHICKPEA SUBJI 

A popular combination, these two hardy ingredients are commonly used in Indian cooking. Dishes like this prove how easy it is to create robust flavors in a short period of time. Cooking the veggies in the sauce infuses them, leaving them potent and ready to burst with flavor. You can use the same technique with any foods and flavors you enjoy. Serve this dish alongside Coconut Spinach Rice (page 10) or Shahi Paneer (page 26). 

SERVES 4 

 

½ small yellow onion

1-inch piece fresh ginger, peeled

2 cloves garlic

½ cup minced fresh cilantro

½ teaspoon ground cardamom

¼ teaspoon ground cinnamon

¼ teaspoon of sea salt

¾ cup of water

1 tablespoon sesame oil

1 teaspoon brown mustard seeds

¼ teaspoon turmeric powder

½ head cauliflower, chopped

1 (15-ounce) can chickpeas or 1¾ cups cooked (see page 230)

1 medium carrot, thinly sliced 

1. Using a blender, combine the onion, ginger, garlic, cilantro, cardamom, cinnamon, salt, and ¼ cup of the water. Blend together for 30 to 40 seconds or until it’s a saucy consistency. 
2. Heat a sauté pan over medium heat and then add the oil, mustard seeds, and turmeric. Stir frequently until the mustard seeds begin to pop. Add the onion mixture and stir well for 1 to 2 minutes. 
3. Add the cauliflower, chickpeas, carrots, and the remaining ½ cup of water. Cover and let cook for 5 to 10 minutes, or until tender. Uncover and stir, allowing to cook for 2 to 3 more minutes to let some of the liquid evaporate. Serve hot. 

Variations

• Replace the cauliflower and carrots with veggies of your choosing, such as broccoli, zucchini, eggplant, or squash. 
• Replace the chickpeas with kidney beans or cubed tofu or tempeh. 
  
  

13. POTATO PEA CURRY (ALOO GOBI) 

Rich, bursting with flavor, and satisfying, this dish rocks the house. Though aloo gobi is traditionally served with dishes equally as flavorful, you may be content with a simple Rice Pilau (page 9) and a side salad (page 6). Flavor like this goes a long way. You can take it a step further and add a refreshing chutney (pages 40-42). 

SERVES 4 TO 6 AS MAIN DISH OR 6 TO 8 AS SIDE DISH 

 

4 medium-size red potatoes, chopped (about 4 cups)

1 tablespoon safflower or sesame oil

½ yellow onion, finely minced

2 tablespoons peeled and minced fresh ginger

1 teaspoon sea salt, or to taste

2 teaspoons ground coriander

2 teaspoons ground cumin

1 teaspoon turmeric powder

½ teaspoon cayenne, or to taste

1 teaspoon maple syrup or agave nectar

2 cups of water

1 (10-ounce) bag frozen peas (about 1¾ cups)

½ teaspoon garam masala

½ lime, juiced

2 tablespoons minced fresh cilantro 

1. Place the chopped potatoes in a colander. Rinse under cold water for 30 seconds and let drain. 
2. In a large sauté pan or pot, heat the safflower oil over medium heat and add the onion, ginger, and salt. Stir frequently until the onion turns golden, about 6 minutes. 
3. Add the potatoes, coriander, cumin, turmeric, cayenne, and maple syrup and stir well. Add 1 cup of the water (or enough water to almost cover the potatoes), cover, and lower the heat to medium-low. Cook for 15 minutes or until a fork can easily pierce the potatoes. 
4. Add the peas, garam masala, and the remaining 1 cup of water. Stir well, allowing some of the potato to crumble. Use a fork to mash up some of the potatoes, making a thicker sauce for the dish (remembering that it will get thicker as it cools). Stir in the lime juice and cilantro and remove from the heat. 

14. SAMBAR CURRY 

Though this recipe contains a couple of ingredients that most Westerners would consider obscure, sambar curry is eaten daily, and commonly twice or thrice daily, throughout Southern India and Sri Lanka. As early as breakfast this curry is served alongside fresh idli (see page 21), and for lunch or dinner with rice and chutneys. Our friend Vi Herbert from the Tamil Nadu region of India taught us to make this curry, and we are quite grateful to her indeed for that! Sambar powder, a mix of roasted spices and dhals, can be purchased online if you can’t find it elsewhere. Any common lentil or dhal can be substituted for the toor dhal. We recommend the red lentils for their quick cooking time. If you simply cannot find sambar powder, use the garam masala substitution. In a pinch you could even use curry powder. It won’t be sambar curry anymore, but it will still be delish! 

SERVES 6 TO 8 

 

1 cup toor dhal or red lentils

2 cups water

1 tablespoon sesame oil or coconut oil

½ teaspoon brown mustard seeds

¼ teaspoon turmeric powder

Pinch asafetida

½ medium yellow onion, chopped small

10 curry leaves (see Note on page 6)

2 cups chopped vegetables (carrots,

cauliflower, radishes, green beans . . . )

½ teaspoon tamarind paste or 1 teaspoon

freshly squeezed lemon or lime juice

1 teaspoon sambar powder or

¾ teaspoon garam masala

1 teaspoon sea salt, or to taste

2 medium tomatoes, chopped

(about 1½ cups)

3 cups water or vegetable stock

(see page 228)

2 tablespoons minced fresh cilantro 

1. In a small pot, bring the dhal and water to a boil, lower the heat to low and simmer, uncovered for 20 minutes (about 15 minutes if using red lentils) or until the dhal is soft. 
2. Meanwhile, in a large sauté pan or pot, heat the oil and mustard seeds together over medium heat until the seeds crackle. Add the turmeric, asafetida, onion, and curry leaves and sauté for 2 minutes. Add the vegetables and sauté for 3 more minutes. 
3. Add the tamarind, sambar powder, salt, tomatoes, water, and the cooked dhal and bring to a boil. Reduce the heat and continue to cook until all of the vegetables are soft, about 5 minutes depending on your choice of vegetables. Add the cilantro, cook for 3 more minutes, and remove from the heat. Optionally, allow it to sit for 10 minutes before serving; the flavors will enhance over time. 

15. MADRAS CURRY 

Madras curry is meant to be a powerful combination of hot, red, toasty, sweet, and sour. Using coconut oil adds smoothness and flavor that is nice, but sesame or any vegetable oil will also do the trick. You can also use any kind of chile powder in place of the cayenne as long as it is a pure chile powder rather than the Spanish-style blends. Other chiles will be less spicy and still impart the classic madras red color (substituting some paprika will also help add redness if the cayenne is too hot for your liking). 

SERVES 6 

 

1 tablespoon coriander seeds

2 teaspoons cumin seeds

1 tablespoon brown mustard seeds

2 tablespoons coconut oil (or sesame or other oil)

¼ teaspoon turmeric powder

2 teaspoons ground cayenne, or to taste (see headnote)

¼ teaspoon ground allspice or ground anise

1 teaspoon garam masala

¼ teaspoon ground black pepper

2 tablespoons peeled and minced fresh ginger

2 cloves garlic, pressed or minced

1 teaspoon of sea salt

2 medium yellow onions, sliced into quarter moons

1 (14-ounce) can coconut milk

2 tablespoons freshly squeezed lime juice or rice vinegar

4 to 6 cups assorted chopped vegetables

(carrots, bell peppers, eggplant, zucchini, etc.) 

1. Toast the coriander, cumin, and brown mustard seeds in a large sauté pan or pot over medium heat for 2 minutes or until the mustard seeds are popping. Add the coconut oil, turmeric, cayenne, allspice, garam masala, black pepper, ginger, garlic, and salt and sauté for 1 minute. 
2. Add the onion and sauté for 4 to 5 minutes or until the onions turn translucent, then add the coconut milk and lime juice and stir well. 
3. Add the remaining vegetables and cook, stirring frequently, until all of the vegetables are soft and you are ready to serve.