Mixed Vegetables in a Basic Ethiopian Kulet Sauce

If I were to host a dinner party with friends, Ethiopian might just be my first choice, next to Indian cuisine of course. What is so refreshing about both cuisines is that it really is a communal dining experience. If there enough dishes on the table, everyone gets to try some of each.

I've only been to Ethiopian restaurants a small number of times, but it's always been a unique and pleasurable experience. Typically the diners are presented with an array of dishes of their choosing, served over a large round of injera bread (a spongey sourdough bread usually made with teff flour). You scoop up bits of the dishes with parts of the bread and can try whatever suits your fancy.

Having Indian meals with friends is very much enjoyable for much the same reason. Order more dishes and have a taste of everything, alongside rice and savory flat breads.

I cooked up this simple dish of mixed vegetables simmered in a hot, tangy and fragrant Ethiopian tomato and berbere spice sauce and served it up with some Ethiopian-style hummus and injera bread.

Notes: Feel free to use any variety of mixed vegetables on hand. Just remember to add the vegetables that cook quicker later on in the cooking process. You can even add cooked beans if you like. Kulet is a basic sauce that goes well with so many different foods.

Mixed Vegetables in a Basic Ethiopian Kulet Sauce

Recipe by Lisa Turner Adapted from Teff Love: Adventures in Vegan Ethiopian Cooking Cuisine: Ethiopian Published on July 22, 2015 Mixed vegetables cooked in a hot, tangy and aromatic Ethiopian tomato and spice sauce Print this recipe Ingredients: 1 tablespoon olive oil 1 small red onion, finely chopped 1 to 2 cloves garlic, minced or crushed 1-inch piece ginger, minced or grated 2 to 3 tablespoons berbere powder, to taste 1 tablespoon paprika 1 teaspoon ground coriander 1/4 teaspoon ground cardamom 1/4 teaspoon ground cinnamon 1/8 teaspoon ground cloves 1 tomato, diced 1 teaspoon sea salt, or to taste 6 cups mixed chopped vegetables (I used a large potato, diced, 2 medium carrots, cut into strips, a generous bunch of green beans, cut into 1-inch pieces, and 8 oz (225 g) button mushrooms, sliced) 1 1/2 cups water or vegetable stock 1/4 teaspoon fresh cracked black pepper, or to taste Instructions: Heat the oil in a large saucepan over medium-high heat. When hot, add the onion and sauté until softened and it begins to turn golden on the edges. Toss in the garlic and ginger and stir for another few minutes. Add the spices, stir for about 30 seconds until fragrant, and then add the tomato and salt. Reduce the heat slightly and simmer for another 3 to 5 minutes until the tomato is thickened but still chunky. If using potato or carrots or other root vegetables, add these and pour in the water or vegetable stock. Bring to a boil, cover, reduce heat to medium-low, and simmer until the potatoes and carrots are just tender, stirring occasionally — about 15 minutes. Add the green beans and mushrooms or any other vegetables you are using, and continue to simmer until everything is tender, roughly another 10 minutes or so. Add more water of stock if the sauce is too thick. Serve this dish anyway you please, over cooked grains or injera bread, or along with slices of avocado. The possibilities are endless. Makes 4 to 6 servings

Other mixed vegetable dishes to try from Lisa's Vegetarian Kitchen:
Mixed Vegetable and Avocado Salad with Almond Herbed Flatbreads
Miso Noodle Soup with Mixed Vegetables and Paneer
Indian Mixed Vegetable Soup - Contemporary Style
Chickpea Mixed Vegetable Poriyal

On the top of the reading stack: Vegan Richa's Indian Kitchen: Traditional and Creative Recipes for the Home Cook

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Sweet Potato and Chickpea Patties with Avocado and Tomato Salsa

I enjoy little bites, and summer time is especially suited to savory cakes and patties. My preference is usually to bake most varieties in the oven because it cuts down on oil and time too as the whole batch will usually fit on one sheet. My latest experiment in savory little bites has everything you need for a complete meal — sweet potato, chickpeas, oats and seeds. They are mildly spiced, with a slightly crusted exterior and a soft and succulent middle. Golden and packed full of protein and fiber, this will not be the last time they appear on my table. I've no doubt that even the carnivores at the table won't be complaining about the lack of moo in each bite.

The serving possibilities are endless. You can serve them in tortilla wraps, pita pockets, buns, or just as they are with some salsa and a side salad. My choice was to serve them up over some baby kale and then top with a spicy avocado and tomato salsa, with some goat cheese biscuits on the side. Filling and refreshing, it's pretty much a trouble free meal, but wonderful anytime of year.

Sweet Potato and Chickpea Patties with Avocado and Tomato Salsa

Recipe by Lisa Turner Published on July 16, 2015 Baked sweet potato and chickpea patties with oats, seeds, herbs and spices — a complete nutrient and flavor-packed meal in one colorful burger Print this recipe Ingredients: 3/4 cup dried chickpeas (2 1/4 cups cooked) 1 large sweet potato (about 1 1/2 cups) 6 sun-dried tomatoes 1 cup rolled oats 1 small red onion, diced 1 clove garlic, minced 1 jalapeño, seeded and finely chopped juice from 1 lemon (3 tablespoons) 1 tablespoon olive oil 1 teaspoon paprika 1 teaspoon ground cumin 1 teaspoon ground coriander 1/2 teaspoon turmeric pinch of cayenne 1 teaspoon sea salt, or to taste 1/4 teaspoon ground black pepper, or to taste 1 tablespoon ground flax seed 1/2 cup hemp seeds 2/3 cup green peas, fresh or frozen and defrosted 1/4 cup fresh cilantro, finely chopped 1/4 cup fresh basil, finely chopped baby kale, spinach or other greens for serving Instructions: Rinse the chickpeas and soak for 8 hours or overnight in several inches of water. Drain and rinse, then transfer to a medium saucepan and cover with fresh water. Bring to a boil, reduce heat to medium-low, cover, and simmer until soft — 1 to 1 1/2 hours. Meanwhile, preheat an oven to 425°. Scrub the sweet potato and roast until fork tender, about 50 to 60 minutes. Let cool, remove the skin, transfer to a medium bowl, and mash with a fork or potato masher. Stir in about 3/4 cup of the oats and set aside. (If you roast the sweet potato the night before, cover this mixture and keep refrigerated until needed). Soak the sun-dried tomatoes in hot water for 30 minutes, then drain and chop. Set aside. Drain the cooked chickpeas and transfer to a food processor. Add the sun-dried tomato, onion, garlic, jalapeño, lemon juice, olive oil, paprika, cumin, coriander, turmeric, cayenne, salt and black pepper, and process until the mixture is blended but still a bit chunky. Add the sweet potato and process for another few seconds. Transfer the mixture to a large bowl. Whisk the ground flax seed with 3 tablespoons of warm water and stir into the sweet potato and chickpea mixture along with the hemp seeds, green peas and fresh herbs until well combined. Stir in the remaining 1/4 cup of oats and let the mixture chill in the refrigerator for 1 hour so that it firms up and is easier to shape. Line a baking sheet with parchment paper and preheat an oven to 400°. Brush a little oil on your hands and shape the sweet potato and chickpea mixture into roughly 12 2-inch patties. Brush your hands with oil as needed so the mixture doesn't stick too much. Bake the patties for about 30 minutes, flipping them over after 15 minutes. When they are lightly golden and slightly crisp, removed from the oven and let cool for 10 minutes of longer before serving. Serve over greens, as part of a wrap, or as a burger patty with fresh avocado and tomato salsa or your favorite accompaniments. Makes 12 2-inch patties

Other patties and cakes to enjoy from Lisa's Vegetarian Kitchen:
Potato Patties Stuffed with Spiced Green Peas (Aloo Matar Tikki)
Chickpea Patties Smothered in Vegetable Gravy
Quinoa Goat Cheese and Parmesan Cakes
Chickpea Quinoa Pumpkin Burgers

On the top of the reading stack: 660 Curries

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Hash Browned Sweet Potato and Beets

Hash browns are a staple of breakfast tables across North America, and a delicious way to use up potatoes before they start to spoil. But there's no reason to confine oneself to potatoes. With a few leftover beets and a sweet potato that needed using up in the pantry, these vegetables are just as delicious and even more colorful hashed and browned as well. Beets lightly cooked ahead of time — or the night before — and diced are firm, crisp and browned while the sweet potato is soft, creamy and golden.

With their comparatively strong flavors, beets and sweet potatoes don't need to be mixed with too many other spices or seasonings as you might do with potatoes — a little onion, garlic, salt and pepper are all you need. But their relatively high sugar content mean that they do need a good non-stick pan and continual stirring to keep from burning.

Hash Browned Sweet Potato and Beets

Recipe by Lisa Turner Published on June 18, 2015 A simple, nourishing and delicious breakfast of hash browned sweet potato and beets Print this recipe Ingredients: 1 large or 2 small beets 1 sweet potato 3 tablespoons olive oil 1 large onion, chopped 1 clove garlic, minced or crushed 1/2 teaspoon sea salt, or to taste fresh ground black pepper Instructions: Scrub the beets and sweet potato and pierce several times with a fork. Roast in a 400° oven until the beets are just fork tender and the sweet potato is tender — about 30 minutes depending on the size of the vegetables. Remove from the oven and let cool to room temperature. This can be done the night before. When the vegetables are cool enough to handle, peel and dice or grate. Heat the olive oil in a large non-stick frying pan or wok over medium-high heat. When hot, toss in the onions and fry, stirring frequently, for a few minutes or until they start to turn brown. Add the garlic and fry for another minute. Add the beet, stirring pretty much constantly, for about 10 minutes until they are well-browned on all sides. Add the sweet potato and continue to fry, stirring constantly and to the bottom of the pan to avoid sticking, for about 5 minutes to let the sweet potato start browning. Just before serving, stir in the salt and grind black pepper to taste over the hash. Makes 2 servings

More easy breakfast recipes:
Mushroom and Jalapeño Breakfast Hash
Tempeh Breakfast Hash-Up
Tempeh-Miso Breakfast Patties
Chili Tortilla Scramble
Jalapeño Breakfast Burritos
Fried Green Tomatoes and Old Cheddar

On the top of the reading stack: Teff Love: Adventures in Vegan Ethiopian Cooking

Audio Accompaniment: The Orb

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Vegan Potato Salad Dressed with Avocado

It's been an unseasonably hot spring this year in London, Ontario. Seems winter went and summer just kicked right in. That means more salads have been appearing on the menu. Potato salad always seems to be a popular choice and is especially suited to potlucks and picnics — especially this one that is made without eggs or a dairy-based dressing.

I've never been especially fond of mayonnaise and lately I have tried to replicate the creaminess that is often present in potato salads and coleslaws with fresh avocado. I have been delighted with the results and plan to try something different with my favorite Caesar salad next time I make it. The dressing here adds a tangy element to the salad that is not to be missed if you enjoy dressing up potatoes. It's super easy to prepare too, and the dressing can be made up while the vegetables are roasting. Roasting the potatoes is a fantastic way to prevent the potatoes from getting mushy and brings out their natural goodness while preserving more of the nutrients. As for roasted asparagus, it takes so little time if the asparagus is fresh. In this instance, the oven was already heated up with the potatoes and so it only made sense to skip steaming or pan-frying the asparagus.

Vegan Potato Salad Dressed with Avocado

Recipe by Lisa Turner Adapted from The Oh She Glows Cookbook: Vegan Recipes To Glow From The Inside Out Published on June 8, 2015 Golden brown roasted potatoes and tender roasted asparagus tossed in a creamy, tangy and zesty avocado and dill dressing — perfect for hot summer days Print this recipe Salad: 2 lbs (900 g) white potatoes, cut into 1/2 cubes or triangles 1 bunch (1 lb or 450 g) asparagus 1 tablespoon sesame oil 1/2 teaspoon sea salt 1/4 teaspoon fresh cracked black pepper 2 green onions, trimmed and chopped Dressing: 1 avocado, pitted and peeled 2 tablespoons fresh dill, chopped juice from 1 lemon (3 tablespoons) 1 green onion, trimmed and chopped 1 tablespoon nutritional yeast (optional) 1 teaspoon Dijon mustard sea salt and fresh cracked black pepper to taste Instructions: Preheat an oven to 425°. Toss the potatoes with half of the oil and transfer to a baking sheet lined with parchment paper, taking care to spread them evenly. Season with some salt and pepper. Roast for about 15 minutes, flip them, and roast for another 10 minutes until lightly browned and fork tender. Meanwhile, snap the woody ends off of the asparagus spears and chop the spears into 1-inch pieces. Push the potatoes to the side to make room for the asparagus. Drizzle the asparagus with the remaining oil and season with a bit more salt and pepper. Place the pan back in the oven and roast the vegetables for 10 minutes until the asparagus is tender. Transfer the vegetables to a large bowl and add the green onions. Let the salad cool to room temperature. To make the dressing, combine all of the ingredients in a small food processor until smooth. Add a little water if necessary. Toss the salad with the dressing and serve at room temperature or chilled. Makes 4 to 6 servings

I am sharing this with Jacqueline's Meat Free Monday event, and also No Croutons Required, a monthly event showcasing vegetarian soups and salad, alternately hosted by Jac and myself. Jacqueline is hosting the June 2015 edition.

More potato salads to enjoy this summer:
Indian-Style Potato and Pea Salad with Tamarind and Chat Masala
Mexican-Style Potato Salad With Avocado and Jalapeño
Creamy Herbed Potato and Green Pea Salad
Warm Baby Potato and Asparagus Salad

Audio: rain

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South Indian-Style Quinoa with Potato, Pumpkin and Tamarind

I've been eating quinoa longer than most people I know knew how to pronounce it. Now that it's trendy, it's more expensive, but I still enjoy eating and sharing ideas for it. It really is almost the perfect grain for both taste and nutrition.

And while quinoa is not a staple of south Indian cooking, that's no reason not to pair its light nutty taste with the hot and tangy tamarind, coconut and spice flavors of the region. I will try almost anything with south Indian ingredients, for that matter! This dish combines quinoa, pumpkin, potato and peas with some of the classic south Indian flavors as well as some not-so-classic ingredients for a rich, hearty, zesty and flavorful side dish that nourishes not only the body but delights the soul.

South Indian-Style Quinoa with Potato, Pumpkin and Tamarind

Recipe by Lisa Turner Cuisine: Indian Published on February 24, 2015 Quinoa, pumpkin, potato and peas tossed together with classic south Indian tamarind, coconut and spices Print this recipe Quinoa: 1 cup uncooked quinoa 2 cups water 1/2 teaspoon sea salt 1/2 teaspoon turmeric Spice blend: 2 tablespoons skinned urad dal, rinsed 2 tablespoons toor dal, rinsed 1 tablespoon coriander seeds 1/2 teaspoon black peppercorns Vegetables: 4 to 6 sun-dried tomatoes, soaked in hot water for 30 minutes, drained and finely chopped 2 tablespoons tamarind pulp, soaked in 1/3 cup hot water for 40 minutes 2 tablespoons coconut or other oil 1 teaspoon brown mustard seeds 1 teaspoon cumin seeds small handful of dried curry leaves 1/4 teaspoon asafetida 1 large potato, cubed 1 cup unsweetened pumpkin purée 2/3 cup fresh or frozen and defrosted peas 2 to 3 green or red chilies, seeded and minced 1 red bell pepper, seeded and diced 1/3 cup unsweetened dried shredded coconut 1/4 teaspoon cayenne 1 1/2 teaspoons sea salt, or to taste juice from 1 lemon (3 tablespoons) Instructions: Rinse the quinoa and soak in the water for 8 hours or overnight. Add the salt and turmeric and bring to a boil, then immediately reduce the heat to low, cover, and simmer until the water is absorbed — about 15 minutes. Let stand for 5 minutes and then fluff with a fork. Set aside. Meanwhile, soak the sun-dried tomatoes in hot water for 30 to 40 minutes, then drain and chop and set aside. At the same time, soak the tamarind pulp in 1/3 cup hot water for 30 to 40 minutes. Drain, reserving the soaking water and squeezing out as much liquid from the pulp as possible. Set aside. To prepare the spice blend, dry roast the dals, coriander seeds and peppercorns in an unoiled pan over medium heat until they darken a a few shades — about 3 minutes. Let cool and then grind to a powder with a spice blender or in a mortar and pestle. Set aside. Heat the oil in a large skillet or saucepan over medium heat. When hot, add the mustard seeds, cumin seeds and curry leaves. Fry, stirring often, until the mustard seeds turn grey and begin to splutter and pop. Toss in the asafetida, stir once, and then add the potatoes, stirring well to combine. Cover and cook, stirring often and adding a few tablespoons of water as necessary if the potatoes stick, for roughly 12 minutes or until the potatoes begin to soften. Stir in the sun-dried tomatoes, pumpkin purée, peas, chilies, red pepper, coconut, tamarind liquid, cayenne and spice blend until well combined. Cover and cook, stirring occasionally, adding more water as necessary, until the vegetables are tender — about 10 minutes. Stir in the salt, lemon juice, and quinoa. Reduce the heat to medium-low and cover and heat for another 3 to 4 minutes. Remove from heat, let stand for 5 minutes, fluff, and serve. Garnish with freshly chopped cilantro if desired. Makes 4 servings

Other quinoa recipes to try from Lisa's Vegetarian Kitchen:
Quinoa Soup with Corn
Minted Tamari Quinoa and Cauliflower with Pine Nuts
Quinoa Dolmadakia (Stuffed Grape Leaves)
Quinoa Stuffed Tomatoes

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Curried Vegetarian Shepherd's Pie with Portobello Mushroom Sauce

I found out recently that my husband is a big fan of shepherd's pie. I suppose the subject never really came up before because when I met him, I was a long time vegetarian. The occasion for the conversation was a take-out meal from a vegan restaurant that had a version of shepherd's pie on the menu. Traditionally, shepherd's pie is neither vegetarian nor vegan. Technically not a pie as there is no pastry involved, it's more like a casserole. The usual components are a ground meat base, such as beef or lamb, with vegetables and a topping of mashed potatoes. It's inexpensive to make and one that many remember from their childhood as classic comfort food.

There are endless ways to prepare shepherd's pie, and after trying the vegan version from the restaurant, I decided I was going to come up with a vegetarian variation of this classic that also happens to be vegan. The one we ordered was just too bland for my liking. For extra flavor and flair, and to suit my tastes, I decided to curry it up and decided upon Puy lentils, carrots, parsnips, tomato and spinach as the base of the dish. I topped it with mashed potato and sweet potato. Because I have never made shepherd's pie before, I wasn't sure how it would turn out but I'm delighted to report it was even better than expected. The consistency of the base was just right — succulent and moist without too much of a liquid component, with some pleasant spicing — all tucked under a nicely browned potato crust. Served with a garam masala spiced portobello sauce thickened to the consistency of a gravy, this meal was pure comfort indeed, especially alongside some homemade biscuits.

And my husband's verdict? It was the tastiest shepherd's pie he'd ever eaten!

Notes: If I wasn't serving the casserole with mushroom sauce, I would have included some mushrooms as part of the bottom layer for the meaty texture they contribute. This pie can be spiced up or seasoned in any number of ways. It's a fun dish to experiment with.

Curried Vegetarian Shepherd's Pie with Portobello Mushroom Sauce

Recipe by Lisa Turner Published on December 10, 2014 A vegetarian take on the classic shepherd's pie comfort food made with lentils, vegetables, spinach and a light handful of curry seasonings topped with a light fluffy golden brown potato and sweet potato mash, all served with a savory portobello mushroom gravy Print this recipe Topping: 3 large potatoes (3 lbs or 1.35 kg) 1 large sweet potato 2/3 cup coconut milk + more as needed Pie: 6 sun-dried tomatoes, soaked in hot water for 30 minutes and chopped 3/4 cup French (Puy) or brown lentils 1/2 teaspoon turmeric 1 bay leaf 2 tablespoon olive oil 1 medium onion, chopped 2 medium carrots, diced 2 medium parsnips, diced 2 teaspoons ground cumin 1/2 tablespoon ground coriander 1 teaspoon garam masala 1 teaspoon paprika 1/4 teaspoon cayenne 2 to 3 green or red chilies, seeded and finely chopped 1/3 cup red wine, vegetable stock or water 2 medium tomatoes, diced 1 bunch fresh spinach, trimmed and roughly chopped 2/3 cup fresh or frozen green peas (optional) 1 teaspoon sea salt, or to taste fresh ground black pepper Sauce: 1/2 oz (14 g) dried porcini mushrooms 3 tablespoons olive oil 2 large shallots or 1 medium onion, minced 2 green or red chilies, seeded and finely chopped 3 tablespoons chickpea flour (besan) or white flour 2 large portobello mushrooms, chopped 2/3 cup coconut milk 1 1/4 cups water or vegetable stock 1 teaspoon garam masala 1/2 teaspoon amchoor powder (optional) pinch of cayenne 1/2 teaspoon sea salt, or to taste 2 teaspoons dried fenugreek (methi) leaves Instructions: Pierce the potatoes and sweet potato with a fork and bake in a 425° oven for 45 minutes or until fork tender. Set aside to cool, remove the skins, and transfer to a large bowl. (Alternately, you can peel and chop the potatoes and sweet potato and boil until fork tender.) Mash with the coconut milk and salt and pepper. Whip the potatoes with an electric beater, adding more milk as necessary, until light and fluffy. Set aside. Meanwhile, soak the sun-dried tomatoes in hot water for 30 minutes. Separately, soak the dried mushrooms in 1 cup of hot water for 30 minutes. Drain the sun-dried tomatoes, chop, and set aside. Drain the mushrooms and reserve the soaking water. Rinse the lentils and transfer to a medium saucepan and add 2 cups of water, the turmeric and bay leaf. Bring to a boil, reduce the heat to low, cover, and simmer until the lentils are soft and the water is mostly evaporated. Add more water during the cooking process if necessary. Meanwhile prepare the sauce. Heat the oil in medium saucepan over medium heat. When hot, add the shallots or onion and sauté for 4 to 5 minutes until soft. Stir in the chilies and flour and cook for another few minutes, stirring constantly. Add the dried and fresh mushrooms to the pan, along with the coconut milk, reserved mushroom soaking liquid, water, spices and salt. Bring to a gentle boil, reduce the heat to medium-low and simmer, uncovered, until thickened — about 15 minutes. Stir in the fenugreek leaves and simmer for another few minutes. Now make the pie. Heat the oil in a large saucepan over medium heat. When hot, add the onion to the pan and sauté until soften - about 5 minutes. Stir in the carrots and parsnip and cook for another 8 minutes or until the vegetables are tender. Add the ground spices and chilies to the pan, stir for a minute, and then add the red wine, stock or water to deglaze. Stir until the liquid has evaporated. Add the tomatoes to the pan and simmer for another few minutes. Add the spinach a few handfuls at a time until wilted. If using peas, stir them in now and simmer for another few minutes, stirring often. Stir in the lentils and simmer for another few minutes until thickened but not dry. Season with some salt and pepper. Transfer the vegetable and lentil mixture to a lightly greased casserole dish. Spread the mashed potatoes evenly over top. Bake in a 400° oven for 20 to 30 minutes until the top begins to brown. Place under the broiler for a few minutes to further brown the potatoes. Let stand for 10 minutes. Serve hot or warm with a ladle or two of mushroom sauce. Makes 6 servings

More comforting potatoes dishes:
Saag Aloo (Spinach and Potato Curry)
Samosa Potpie
Scalloped Potatoes with Best-Ever Mushroom Sauce
Parmesan Potato Puff

On the top of the reading stack: The Complete Coconut Cookbook: 200 Gluten-free, Grain-free and Nut-free Vegan Recipes Using Coconut Flour, Oil, Sugar and More by Camilla V. Saulsbury

Audio Accompaniment: Autechre

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Potato Patties Stuffed with Spiced Green Peas (Aloo Matar Tikki)

One of the most enjoyable aspects of ordering take out or dining in Indian restaurants is the savory appetizers that begin the meal. Samosa, pakoras and bhajis are among my favorites. Because these little delights are somewhat time consuming, I don't often find the time to make them at home, but I assure you, it's well worth the effort, and for the most part, such savories are not difficult to prepare and serve up. There is nothing like reproducing some of India's finest offerings in your own kitchen.

These mashed potato patties were prepared to accompany an essentially Indian themed meal. A popular snack or introduction to the main course, these little savories are also a fine accompaniment to a meal. Soft on the inside, with a spicy pea filling and a delightfully golden crust to complete the experience, stopping at just one is a challenge indeed. I served them up with urad dal tomato soup and some classic corn bread. As a condiment for the tikka, I made some fresh coriander chutney.

I adapted this recipe from Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking by Yamuna Devi. I've talked about this prized book on numerous occasions here on my space. I've gifted it, recommended it to family and friends and readers, and never has anyone known to me who has encountered this bible of Indian vegetarian cooking been anything but delighted. I've been learning and cooking from this book for over 20 years and it continues to claim a prized space amongst my massive collection. It's the next best thing to being taught one-on-one by a master of Indian cuisine.

Notes: You many have more filling than is need to fill all of the rounds. Store any remaining in the refrigerator and use as a condiment or just enjoy it by spoonfuls.

Potato Patties Stuffed with Spiced Green Peas (Aloo Matar Tikki)

Recipe by Lisa Turner Adapted from Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking Cuisine: Indian Published on September 16, 2014 Soft mashed potato patties stuffed with spiced green peas and fried until golden brown Print this recipe Ingredients: 3 large potatoes 2/3 cup fresh or frozen peas 1-inch piece fresh ginger, finely chopped 1 to 2 green or red chilies, seeded and finely chopped 1 teaspoon ground cumin 1/4 teaspoon asafetida 1/4 teaspoon garam masala 1/4 teaspoon chat masala 1/2 teaspoon paprika 1 1/2 teaspoons sea salt 1/4 teaspoon fresh cracked black pepper sesame oil for frying (optional) Instructions: Preheat an oven to 425°. Scrub the potatoes and poke a few times with a fork. Bake until they are just fork tender — about 45 minutes, depending on the size of your potatoes. Remove from the oven and set aside until cool enough to handle. Meanwhile, boil the peas in water for 2 to 3 minutes until just tender. Drain and transfer to a small bowl. Add the ginger, chilies, cumin, asafetida, garam masala, chat masala, paprika and 1/2 teaspoon of salt. Mash to a coarse meal and set aside. When the potatoes have cooled, peel and transfer to a large bowl. Mash well. Add the remaining teaspoon of salt and season with black pepper. Stir well to combine. Knead the potato mixture until smooth and divide into 8 to 10 portions. Rub your hands with a bit of oil and roll each portion into a small ball and flatten into a small patty about 1/2-inch thick. Spoon a teaspoon of the pea mixture into the center of each potato round and gently fold the edges together. Flatten into a 2 1/2-inch patty. Repeat until each round is filled. In a large non-stick frying pan, heat a teaspoon of oil over medium-low heat. When hot, add some of the patties to the pan, taking care not to crowd them (I did them in two batches). Fry for 15 minutes per side or until a golden crust forms. The patties can also be baked instead of fried. Line a baking sheet with parchment paper and preheat an oven to 350°. Place the patties on the baking sheet, brush with a little oil, and bake for 15 minutes. Brush with a bit more oil, gently flip, and bake for another 15 minutes. Serve hot out of the pan or oven with chutney. Makes 8 to 10 tikkas

Other little savory bites you are sure to enjoy from Lisa's Kitchen:
Baked Chickpea Kofta
Vegetarian Samosa Cakes with Tamarind Chutney
Chickpea Patties Smothered in Vegetable Gravy
Baked Quinoa Falafel

On the top of the reading stack: stories by Franz Kafka

Audio Accompaniment: Biosphere

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Saag Aloo (Spinach and Potato Curry)

Unbelievably, after a conversation with my best friend Basil, I realized that I had yet to document and share a recipe from my kitchen for saag aloo here on my space. As this potato and spinach curry is one of the most popular North Indian vegetable dishes around the globe, I am rather ashamed to just be sharing a favorite version from my kitchen just now — and that after 7 1/2 years of blogging with particular attention to Indian cuisine! I've shared many classics over the years but somehow this earthy and spicy vegetable classic got lost in the shuffle. That oversight is now corrected.

Gently baked and then pan-fried until golden, the potatoes then arrive back in the scene after aromatic spices are simmered with lemon, tomato and luscious fresh spinach. This curry ought not to be too soupy as you want the potatoes to absorb the flavors in the dish, but you also don't want to turn the potatoes to mush. Patience is key here — simmer the spinach to the point where is very little moisture left in the pan for the consistency that I find is signature to this dish.

Saag Aloo (Spinach and Potato Curry)

Recipe by Lisa Turner Cuisine: Indian Published on July 28, 2014 Classic dry Indian curry of potatoes and spinach simmered in tomatoes and spices Print this recipe Ingredients: 4 medium potatoes, baked or boiled until just fork tender and cooled 1/2 tablespoon ground coriander 1 teaspoon garam masala 1/2 teaspoon turmeric 1/2 teaspoon ground cumin 1/4 teaspoon asafetida 1 teaspoon coconut sugar or brown sugar juice from 1 lemon (3 tablespoons) 2 tablespoons water 5 tablespoons ghee or sesame oil 1 teaspoon brown mustard seeds 1 teaspoon cumin seeds 2 to 3 fresh green chilies, seeded and finely chopped 1-inch piece fresh ginger, minced or grated 1 medium tomato, finely chopped 1 lb (450 g) fresh spinach, trimmed, and roughly choppped 1 1/2 teaspoons sea salt Instructions: Remove the skin from the potatoes and cut into small wedges. In a small bowl, whisk together the spices, sugar, lemon juice and water. Heat the ghee or oil in a large heavy-bottomed non-stick skillet over medium-high heat. When hot, add the potatoes and fry until they are golden brown, gently stirring often, about 10 to 15 minutes. Remove with a slotted spoon and set aside. Reduce the heat to medium and add the mustard and cumin seeds to the pan. Fry, stirring often, until the mustard seeds turn grey and begin to splutter and pop. Toss in the chilies and ginger and stir for another minute. Now add the ground spice mixture and continue to stir for another few minutes until most of the water has evaporated. Now add the tomato and simmer for another 5 minutes or until the tomato has thickened and the liquid has evaporated. Stir in the spinach a few handfuls at a time, until each handful is slightly wilted. Cover and simmer for about 10 minutes, stirring occasionally. Remove the lid, stir in the salt and cook for another 5 minutes or until most of the liquid from the spinach has evaporated. Reduce the heat to low, gently stir in the potato wedges, and cook for another 5 minutes. Serve hot as a vegetable side. Makes 4 to 6 side servings

Other potato dishes you are sure to enjoy from Lisa's Vegetarian Kitchen:
Aloo Gobi (Curried Cauliflower and Potatoes)
Aloo Mattar (Potato and Pea Curry)
Bengali-Style Crunchy Potatoes
Chickpea Vindaloo

On the top of the reading stack: Midnight's Children by Salman Rushdie

Audio Accompaniment: Opto

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