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Veggie recipe indexRecipe of the day
POTATOES IN TOMATO SAUCE
5 medium size potatoes
3 red ripe sour tomatoes
1 tsp aniseed
tsp cumin seeds
tsp fenugreek seeds
2 tsp chillie powder (more if you like hot )
tsp tumeric powder
1 sprig curry leaves
little coriander leaves for garnishing
oil about 1 tbs
salt
Method:
Puree tomatoes
Boil the potatoes and cut into big pieces
In a pan, heat oil,add the spices and the curry leaves.
Add the tomato puree, chillie powder, and the tumeric powder.
Fry till it no longer smells the fresh tomatoes.
Add the potatoes, and mix well .
Add 2 cups of water and boil.
Mash some of the potatoes to get a thick gravy.
Add salt, garnish with coriander leaves.
Remove from fire. Serve with roti or puris.
Note: If your tomatoes are not sour
Squeeze some lime juice in the end.
One of the way to drain tofu is to let is sit outside in a sieve for at least 2 hours. Don't you get firm tofus? As you know they come in various versions. Or you can deep fry them. When I stir fry them, we usually add the tofu at last and eat immediately.
Here is one of tofu style kolumbu. My mum's version.
Tofu Kolumbu
3 pcs Firm Tofu
2 Potatoes (cut lengthways)
10-12 shallots – peeled and halved
1 large sliced onion
7 pips garlic halved
1 tb garlic pounded
2 tomatoes - quartered
vendiyam (I cannot remember the english name)
curry leaves
green chilli - sliced
dried chilli – cut into pieces
oil
turmeric powder
2 tb chilli powder
3 tbs masala curry powder (for fish)
tamarind juice
thick coconut milk
water
Method.
Fry tofu in golden colour and set aside.
Over a medium flame, in a kadai, pour in a few tablespoons of oil (add a couple of tbs of nalanai if you like, for aroma), add vendayam first, fry for few secs, then add shallots, onions, garlic and garlic paste and fry until shallots and garlic are half browned, then add chillies, curry leaves and cook for another few minutes.
Then add 3 cups of water and I cup tamarind juice. Put the flame on high. Add salt, chilli powder, curry masala powder and tumeric powder. Let it boil for at least 8-10 mins. Then add potatoes. When the potatoes are three quarterly cooked, add tomatoes. Let it boil for another 5-8 mins. Add thick coconut milk and tofu.
Then over a small flame, leave the kolumbu to thicken to the consistency you like. Taste for seasoning. Lastly add curry leaves for smell and close the kadai immediately.
Sorry, again I cannot provide photos. Jenim, you can also add hard boiled eggs instead of tofu. Before putting in the eggs, just scorch four sides of the eggs with a knife. Or you can add steamed eggs. Just scramble the eggs, add salt and onions. Steam the eggs until firm. Cut and add to kolumbu.
Jenim, just note that the measurement of the above is approx. You should can add or minus if you like. Because I like spicy I do add more chilli pdr, garlic, tomatoes to give it a umph in kolumbu. 😊
I will give another tofu recipe later called Tofu Sambal
This recipe was given to me by Akka Ammini Ramachandran.
Picture will follow.
SAMBAR SAATHAM
cup rice
1 cup tuvar dal
1 small lime size ball of tamarind
3 teaspoons salt
2 teaspoons oil
w teaspoons ghee
12 red chili peppers
4 green chili peppers
1 teaspoon fenugreek seeds
1 tablespoon coriander seeds
2 teaspoon mustard seeds
12 cashew nuts
cup grated coconut
Turmeric powder
Curry leaves
Asafoetida
Fry coriander seeds and 6 red chilies fenugreek seeds, and coconut in 2 teaspoons of oil. Cool and powder.
In a large pot bring 2 cups of water to boil Wash and clean dal and add to the water along with a pinch of turmeric. Wash and drain rice. When the dal is half cooked, add 2 to 3 cups of boiling water to the pot and stir in rice. Keep stirring to prevent scroching. Prepare tamarind water by soaking the tamarind in a cup of water. When rice and dal is cooked and most of the water is absorbed, add the tamarind water to the pot along with salt and stir. Cook until most of the water is absorbed. Remove from stove.
Heat a frying pan and add oil. Season with mustard seeds, red chilies. Add green chilies and curry leaves. Add this to the cooked rice and dal. Fry cashew nuts in ghee, add the powdered masala and stir this into the rice and dal mixture. Dissolve asafoetida in a tablespoon of water and add to the pot. Stir and mix well. Let it cook for a couple of minutes. Remove from stove. Add coriander leaves. When cooled, the dish will attain required consistency.
Vegetables such as onions, drumsticks carrots, potatoes, chow chow, brinjal etc may be added to the pot while rice and dal are cooking. Add tamarind only after the vegetables have cooked. Adjust the proportion of chilies, salt and tamarind suitably.
Note: I tried it and it came out delicious.
PUMPKIN PULI CURRY
300 grms cubes of pumpkin with skin (good ripe one)
1 lime size tamarind soaked in about 3 cups of water
tsp tumeric
1 tbls chillie powder ( more if you like hot )
tsp mustard seeds
2 red chillie broken into pieces
4 small shallots sliced
1 sprig curry leaves
a pinch of pergayam (hing)
1 tsp fenugreek roasted and powdered
sugar to taste
oil about 2 tbs
salt to taste
little coriander leaves
Method:
Put a wok on fire, pour the oil, when it is hot
Add the mustard seeds, when they splutter, add the onions,
Fry for a minute, add the curry leaves and the dried chillies.
Now add the pumpkin pieces and fry nicely.
Now add the tamarind juice, tumeric powder, chillie powder ,salt and
Cook till the pumpkin pieces are cooked, but not completely mashed.
Now add the fenugreek powder, sugar, pergayam powder.
Little oil should float on the thick gravy.
Taste for sugar and salt and dish out.
Garnish with coriander leaves.
Note: If you like you can chop into rounds 2 green chillies
And add after adding the pumpkin pieces
Jenim here is one meal maker varuval.
SOYA VARUVAL
Ingredients:
100 grms soya meal, soaked and squeezed in clean water.
1 tbs ginger garlic paste
1 tbs chillie powder
tsp tumeric powder
1 big tomato chopped
1 tbs curd
salt
tsp fennel seeds
1 star anise
1 small piece cinnamon stick
1 big onion sliced
1 big potato, cut into cubes and fried
little coriander leaves
cup water,oil 1 tbs.
Method:
Put the soaked and cleaned soya meal in a container.
Add the ginger garlic paste,chillie powder,tumeric powder,
Chopped tomato ,curd and enough salt and marinate
For about 30 minutes.
Put a wok on fire, pour the oil, and add the fennel seeds
Star anise, and cinnamon stick.
Then add the slicd onion and fry till it turns limp.
Add the marinated soya and stir nicely.
Add the water and let it boil.
All the water must be absorbed. Give it a good stir.
Garnish with coriander leaves and dish out.
This is a dry version.
You can make like chicken curry, and add mealmaker instead of chicken.
One more style is you can cook like the Chinese with soya sauce.
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