Friday, October 8, 2010

Vegetarian Sushi

If you like Sushi then make it home, its really easy to make and taste great.
You can also watch a video on how to make Vegetarian-sushi here.

  • 1 cup of sushi rice
  • 1 1/4 cup of water
  • 1 pinch of salt
  • 1/4 cup of rice vinegar
  • 1 tsp of sugar 
  • 2 Ripe avocados
  • 4-5 sheets of nori (dried seaweed)
  • To serve with - 
  • soy sauce 
  • pickled Sushi ginger
  • wasabi paste

  1. Wash rice in strainer until water runs clear.
  2. Cook in a pot, bring water to boil, then cover and let simmer for approximately 20 minutes or until the rice has absorbed the water and sticks together. (else cook in rice cooker)
  3. Allow rice to cool for around 15-20 minutes and add rice vinegar, salt and sugar.
  4. Gently fold rice until mixed well.
  5. Allow the rice to cool to room temperature. (max you can cool it for an hour, easier to handle)
  6. Once the rice is ready to go, you can place your Nori on a bamboo mat or aluminum foil.
  7. Make sure the rough side of the Nori is facing up.
  8. Before handling the rice, pour a little water and rice vinegar into a small bowl or measuring cup.
  9.  Dip your fingers in this mixture and it will keep the rice from from sticking to your fingers.
  10. Roll the Vegetarian Sushi
  11. Place your thumbs underneath the sushi mat and fold the seaweed over.
  12. Use your fingers to tuck the edge of the seaweed firmly under the ingredients.
  13. Now, continue rolling until all of the seaweed is wound around the sushi.
  14. Cut the Sushi Rolls
  15. To cut the sushi rolls, you will need a sharp knife.
  16. Wet the blade of the knife so that it does not stick to the rice in the roll.
  17. Cut the sushi roll into pieces about three quarters to one inch wide.
  18. Between cuts, turn the roll one quarter turn so that it will remain round and will not get squished as you are cutting. 
  19. Serve the sushi with soy sauce and enjoy.

Raw Papaya Salad

Tomato Salad with Basil pesto

Avocado Dip

Indian Style Avocado Dip with Blue Cheese and North Indian Mango Pickle

  • 1 medium size Avocado
  • 1 tbsp yogurt
  • salt to taste
  • 1 tsp pickle (I used mango pickle)
  • 2 tbsp blue cheese for topping

  1. De seed avocado and get the pulp mash it with yogurt and pickle together, add salt if needed, Sprinkle some blue cheese on top.

Bharli Wangee

  • 500 gms Eggplant (Wangi)
  • 2 tbsp oil
  • 3 cloves garlic
  • 1/2 cup peanuts (roasted & coarsely ground )
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • pinch of turmeric powder
  • 1 medium size onion Finely chopped
  • Salt to taste 
  • Coriander to garnish

  1. Eggplant  --> Wash, dry and slit in the middle as " + ", so its cut into four, but don't cut till end it should be as one whole piece.
  2. In a pan add oil cumin, onions and fry well for 2-3 min then add garlic chili powder, turmeric, salt. Mix well and add ground peanuts, mix well and turn off the gas.
  3. Now let the mixture cool for 2-3 min , then fill them into the eggplants.
  4. Now add oil in a pan and arrange the stuffed eggplants in it. Add 1/2 cup water and remaining mixture we made earlier. (If any extra remaining)
  5. Put the lid on and let it cook for 10 -15 mins.
  6. Do check after 7-8 min and turns the eggplants.
  7. When soft remove in a serving plate and garnish with fresh coriander.
  8. Have with chapati or rice. :) Enjoy

Instead of making the masala, I also use the  Peanut Chutney which is readily available in my kitchen everytime. in that case I fill the eggplant directly with Peanut Chutney and before cooking them in a pot I fry onion in oil with cumin little bit of chili powder and turmeric.)

Recipe for Peanut Chutney : Peanut Chutney

One of my favorite Dinner

Kale salad, Spaghetti, Vegetarian Sausage, Tomato and Haloumi  Cheese

Palak Paneer


  • 2 cups paneer (cottage cheese), cut into cubes 
  • 10 cups spinach (palak) with stems
  • ¾ cup onion, finely chopped 
  • 4 cloves garlic grated 
  • ½"  piece ginger, grated 
  • 2 green chillies, finely chopped 
  • 3 green chilies
  • 1 tsp cumin seeds 
  • 2 tbsp oil 
  • salt to taste


  1. Wash, dry a little and then cut palak finely with the stems.
  2. In a thick bottom pan add chopped palak, chopped chillies and a little salt. Let palak cook for 6-7 min. DO NOT add water while cooking. Only if you fill its too dry then only you can add a little not too much.
  3. When cooked and cooled for few mins, grind it to a smooth paste. Keep aside.
  4. Now cut the paneer into small pieces and deep / shallow fry in oil until golden brown, (Can add paneer without frying as well)
  5. Heat the oil in a pan and fry the onions till they turn translucent.
  6. Add garlic, ginger and fry for a little time.
  7. Add the spinach purée, paneer and salt if needed. Bring to slight boil.
  8. Serve hot. ENJOY 

Note: If you fill the palak puree is to watery you can mix the wheat flour in water and mix to the puree while boiling, 2 tsp flour 1 tbs water)