New Year – Indian Recipes

vegetarian new years day recipes

We did the traditional New Years Day meal with the inlaws, southern style black eyed peas, sauteed greens (kale), and cornbread. I had plans to do a similar meal with cornbread waffle, but since we had almost the same thing with them I decided to go a different direction using vegetarian Indian recipes. I really like all the components of this Indian meal. Dizzle turned me on to the mint cabbage salad after having it at a restaurant. Super simple for a quick side for lots of meals. It’s just sliced cabbage, a couple green onions, some chopped mint, and a little olive oil and lemon juice. I’ve always been a fan of black eyed peas, but I love them even more now that I have different flavor options including this Indian creamy tangy dish, Feijoada. I really thought I’d posted it before, but I guess not. Here goes…

Indian Black Eyed Peas (Feijoada)
Serves: 6
  • 4 cups cooked black eyed peas
  • 1 can coconut milk
  • 1 onion diced
  • 1 inch ginger peeled and grated
  • 4 garlic cloves peeled and grated or minced
  • 2 tsp ground coriander
  • 1 tsp turmeric
  • 1 tsp chili powder
  • 1 TB tamarind concentrate or 2 TB lime juice
  • 1 tsp salt (to taste)
  • 1 TB olive oil
  1. Heat pot to medium. Add oil and onion. Saute until onion beginning to brown. Add water or stock if needed to prevent sticking. (You can also periodically lower the temperature and add a lid to promote "sweating".)
  2. Add dry spices, ginger, garlic, and salt. Stir. Add coconut milk and tamarind. Heat and stir until incorporated. Add peas. Cook until heated through. Adjust salt as needed.

The bread is adapted from a spiced greens flatbread recipe. I wanted to somewhat stick to tradition and have “cornbread”, so I substituted half the wheat flour for cornmeal. I’ll admit it was a little dry, so I’ll stick with flour in the future. I used mustard greens instead of spinach, and that worked just fine. This is the first year I’ve had mustard greens, and I’m loving them. This was a version that included aniseed. I did add some turmeric. I think my favorite is another one I make that is more highly spiced with turmeric, chili powder, and lots of fenugreek. Greens could easily be added to that one too.
Spiced Naan Style Bread
  • 2½ cups white whole wheat flour
  • 1 cup warm water
  • 2 tsp yeast
  • 2 TB fenugreek leaves
  • 1 tsp chili powder
  • 1 tsp turmeric
  • 1 tsp cumin
  • 1 tsp salt
  1. Add yeast and water to mixing bowl. Add all other ingredients. Mix and knead on low for 5 minutes. Allow to rise. Divide into 16 pieces. Stretch and/or roll into flat pieces. Heat pan or griddle to medium/high. Spray lightly with oil. Cook dough pieces a couple minutes on each side until there are browned spots.

This can be done as a flat bread by omitting the yeast.

Those red and not-so-attractive green blobs on the plate? Chutneys. I’m hooked. I make a tasty tomato chutney sometimes with cinnamon and other spices. I haven’t yet perfected some others, but the jar versions are SO GOOD. Red chili chutney and a spicy mint chutney are regulars on the plate for Indian meals lately. The ingredients are pure, so I don’t mind so much. Inexpensive and tasty from the Indian grocer.

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