Archive for the ‘Recipes’ Category

Cabbage and Shrimp with Paprika   Leave a comment

½ head of medium-size cabbage, or 1 whole small cabbage
1 chopped onion
1 bay leaf
¼ tspn whole cumin seeds (not black cumin)
8-10 shrimp
1 small potato, chopped into small pieces
½ cup frozen peas
~1 tspn salt
¼ tspn turmeric
1 tspn ground coriander
½ tspn sugar
1-2 tbsp canola or corn oil
1 tspn ground cumin
½ tspn paprika
1-2 green chili peppers, slit along length (OPTIONAL)

  1. Wash cabbage and shred. Drain. Set aside.
  2. Heat oil in large pot. Add bay leaf, whole cumin and onion. Fry until onion is golden-brown.
  3. Add cabbage, salt, turmeric, coriander, cumin, paprika, chili (optional). Stir, then cover and cook and medium heat until cabbage halfway done.
  4. Add potato to cabbage. Cover. Cook until potato near done (~5-10 minutes)
  5. Add peas. Cover, cook at medium heat.
  6. Meanwhile, stir fry shrimp in pan with oil, salt, turmeric for a few minutes until no longer raw (~1-2 minutes). Add to cabbage. Stir.
  7. Add sugar. Stir well.
  8. Simmer on low heat for 5-7 minutes.
  9. ENJOY!! 🙂

Posted July 30, 2011 by lipiroy in Recipes

Stir-Fried Okra with Coriander   2 comments

  • ~1 lb of okra, washed
  • 1-2 tspn lemon juice
  • 1 onion, cut in long strips
  • 1-2 tbsp corn/canola/safflower oil

Spice Marinade:

  • 1 tspn salt
  • ½ tspn turmeric
  • ½ tspn coriander
  • ½ tspn cumin

1.      Mix spices and salt in small bowl. Set aside.
2.      Cut off tops of okra, then make vertical slit along the length of each piece of okra.
3.      Fill okra with ~ ¼ teaspoon of spice mix. Set aside.
4.      Place oil in frying pan, medium heat.
5.      Slowly add okra. Lightly stir-fry. Cover.
6.      Cook until halfway done, ~10 minutes.
7.      Add onions to okra. Stir. Cover and cook until onions caramelized (golden-brown).
8.      Sprinkle lemon juice. Add additional salt for taste preference.
9.      Serve with rice or roti.
10.    ENJOY!! 🙂

© Copyright 2011 by Lipi Roy, MD,MPH. All rights reserved.

Posted February 6, 2011 by lipiroy in Recipes

Spinach and Eggplant with Black Cumin   1 comment

       2 bags of spinach
       1 teaspoon of black cumin seeds
       1 teaspoon of mustard seeds
       5 individual garlic clove pieces
       1 teaspoon salt
       ½ teaspoon turmeric
       4 round ½ inch slices of eggplant
       ~4 tablespoons of canola or corn oil 

  1. In frying pan, heat 1-2 tablespoons of oil at medium setting.
  2. Add slices of eggplant; fry until golden brown, then turn over. Remove from pan, place onto paper towel, and set aside.
  3. In larger pan, heat 1-2 tablespoons of oil.
  4. Add cumin seeds, mustard seeds, garlic.
  5. Wash spinach well, cut into small pieces then add to oil pan.
  6. Sprinkle salt and turmeric.
  7. Stir well.
  8. Let sit uncovered to allow water to evaporate. Add additional salt, if desired.
  9. When water evaporates, transfer spinach to serving dish. Place fried eggplant slices on top of spinach.
  10. Enjoy!! 🙂

    © Copyright 2010 by Lipi Roy, MD,MPH. All rights reserved.

Posted November 28, 2010 by lipiroy in Recipes

Potato with Scallions using Turmeric   3 comments

2 big potatoes, peeled
2 bunches of scallions
2 tablespoons of oil (canola, corn, safflower)
1/2 teaspoon of black cumin
1/4 teaspoon of turmeric
~1/2 teaspoon of salt (for taste)

1. Cut potato into small diagnoal pieces; wash.
2. Chop scallions into small pieces.
3. Heat oil in large non-stick pan.
4. Add black cumin to heated oil; fry for 1 minute.
5. Add potatoes; stir.
6. Add salt and turmeric; stir.
7. Cook at medium-high heat for several minutes.
8. When potato is half-cooked, add scallions; stir well.
9. Cover; cook until potato is soft.
10. Remove cover to let potato be crisp.

Note that this should be a dry recipe (i.e. no sauce). Eat with rice and lentils (‘daal’), optional. Enjoy! 🙂

© Copyright 2010 by Lipi Roy, MD,MPH. All rights reserved.

Posted September 5, 2010 by lipiroy in Recipes