Vegetarian Recipes - No comments - Page 12

Kathirikkai Poriyal

This is a simple brinjal curry - very easy to make but tasty. Since I make it very often and like the taste, wanted to share it with you all! 😊

Ingredients:
Brinjals (long types) - 4
Garlic pals         &n bsp; - 5-6 (if you like more)
Mustard - 1/4 tsp
Urad dal - 1/2 tsp
Sambar podi - 1/2 to 3/4 tsp
Oil - for seasoning
Salt - to taste

Method:
1. First, cut the brinjals in 2 inch lengthwise pieces.
2. Take water in a large bottomed pot and bring it to boil along with garlic pals - Add cut brinjals and cook it lightly. (you do not want to over cook at this stage as you will be cooking it later and the end result could become very mushy.)
3. Now drain the excess water and keep the cooked veggies aside.
4. In a separate pan, pour oil - add mustards when the oil is hot and then urad dal.
5. When the seasoning is light brown in color, add chilli powder and salt directly into the oil, mix it quickly - do not over cook it though.
6. Immediately add the cooked veggies and stir it again gently and cook it for few more minutes until they all mixed up nicely with the seasoning.
7. That's it - the curry is done. This can be eaten along with plain white rice and it goes good with curd rice too. we (both me and my DH) like it very much and we take it (a lot) with white rice for office lunch box too! 😃

Tomato Chutney (spicy)

4 large tomatoes, blanched, remove the skin
1 large french onion, chopped
1.1/2 tsp chopped garlic
1.1/2 tsp chopped ginger
2 red chillies
1 tsp chilli powder
1/4 tsp tumeric pdr
salt
lime juice
urad dhall, mustard seeds, fenugreek, fennel seeds - a bit of each.
dried chillies and curry leaves.
oil

In a blender, tomatoes, 1tsp of garlic, 1tsp of ginger, half onions, and red chillie. Blend with little water. While grinding, add a little oil.

In a wok, over a medium flame, add oil, and fry rest of the ingredients until golden. Then add blended tomato mixture. Stir fry. Add chilli and tumeric pdr. Stir fry until blended. (Add water if the tomato is with thick consistency) Add salt. Lower the flame, and keep stirring off and on until oil rises and thickens. Add lime juice if desired. (if the tomato mixture is not sourish)

Kathrikai Sadam (Brinjal rice)

Ingredients:
1/2 kg small violet(pref) brinjal washed and cubed
2 big onions cut thin and length wise
curry leaves
kadalai paruppu 2 teas sp
ulutham paruppu 3 tea sp
dhania seed - 2 tab sp
red dry chillies 7
cumin seeds 1/2 tea sp
black pepper corns 1/2 tea sp
asafoetida 1 pinch
mustard seeds 1/2 tea sp
oil
salt to taste
turmeric powder 1/2 tea sp
2 cups of basmati rice cooked and spread on a plate for cooling. cook the rice , spread it and pour some ghee on it so that the grains stay separate.
coriander leaves to garnish

Method:

Dry roast 2 tea sp of kadalai paruppu, 2 tea sp of ulutham paruppu, dhania seeds, red chillies, pepper and cumin seeds to golden brown. powder it coarsely, add the asafoetida powder and keep aside.

Heat the pan with oil , splutter mustard seeds, add 1 tea sp of ulutham paruppu and the curry leaves. Add the onions, saute for a minute and add the brinjal. Add salt and turmeric powder and fry until the veg is done. Then add the roasted masala and mix well. Mix this with the rice and garnish with coriander leaves.

Can serve with any raitha or fried appalam, vadam or chips.

I know supree gave a palak paneer receipe,but it's slightly different from hers.

Paneer & Spinach

Spinach     - 1/2 kg
Paneer     - 100grms
Onion     - 1
Butter     - 3tbsp
Bay leaves - 2-3
cumin seeds - 1tsp
salt to taste
black pepper powder - 1/4tsp
ginger & Garlic paste - 3/4tsp
green chilli paste - 1/2tsp
garam masala powder - 1tsp
vegetable oil - as needed

Method:

1) Mix ginger-garlic paste, green chilli paste and some water with spinach. Pressure cook it for about 7-8minutes.

2)cut paneer into small cubes. keep 3 cubes separetely for decoration.

3)heat oil in a pan, fry the paneer pieces on medium heat till they turn slightly brown. Set the paneer pieces aside.

4)heat 2tbsp butter. fry bay leaves and cumin seeds. Add chopped onions. Fry until the onions becomes golden.

5)Add salt,black pepper powder,garam masala and stir well.

6)add the paneer and cooked spinach(cooked) and mix well.

7)put palak paneer in a baking tray.

8)add rest of the butter and bake for 1/2hr at 180deg.C.

 

Edited by Chellama - 16 years ago

Oh dear this thread has been stagnant for 5 days now. Kavitha will be plainly disappointed with some of us.   😉

So giving you a simple coconut chutney.

Mango Coconut Chutney.

1.5 cup grated fresh coconut
1/2 cup raw mangoes (unriped)
4-5 green chillies
2-4 shallots
salt

In a mixer, a blend all the first 3 items finely with salt. Taste for seasoning.   Lastly add shallots, and blend roughly. Shallots should not be too fine.

This chutney, should be a blend of sourish, spicy and salty. Adjust to your taste. Goes well with Thosai and idli

This is a bit of different type of Achar my co- sister did.

Achar Timun

1 cucumber         little cabbage
2 red chillies        & ;nbs p;    ;2 red chillies
6 small onions                                           2 piece garlic
1 carrot                                                      3 long beans
1 small piece ginger                               little mustard seeds
little cuka as sour as you want         3 tblsp sugar or to taste 
roasted sesame seeds         & amp; nbsp;         2 tblsp oil
little fresh tumeric          ; ; ;  salt to taste
little water


cut cucumber,carrot,long beans, and cabbage, as we would cut for achar.
Slit the two red chillies.
Grind the 2 red chillies, garlic, red onions, ginger, and tumeric nicely.
Heat kuali, add the oil, and mustard seeds, then the ground ingredients.
Fry nicely , add in the cuka, water, sugar , and salt.one boil.
Add in the vegetables, stir nicely and dish out.
Add in the roasted sesame seeds.
It's best eaten after soaking for some time.

Edited by Kavitha Ravi - 16 years ago

SWEET KERALA MANGO CHUTNEY

Ingredients
3 large ripe mangoes - diced
5 dried chillies
1/2 tspoon cummin seeds
1/2 tspoon mustard seeds
1 smal piece ginger - chopped
1 garlic pod - chopped
1 big onion - diced
1/2 tspoon tumeric powder or 1 small piece fresh tumeric
3 green chillies - cut into halves then quartered
salt to taste
sugar to taste
curry leaves
oil

Method
1. Grind the dried chillies, cumin seeds, garlic, ginger and tumeric to a paste.
2. Fry the onion in oil till light brown then add the grinded ingredients. Add a little water and cook till the oil rises to the top. Add green chillies and the ripe mangoes. Add a little more water again and cook it further. Before it thickness add the salt and sugar to taste.
3. In a frying pan add a little oil - then add the mustard seeds to splutter and then lastly the curry leaves. Pour this over the cooked chutney.

Mango chutney is ready to be served. It goes well with Kavita's lovely chicken briyani or even the vegetable pilav too. ;)]

crispy chilly caulifour - a tasty starter


You can make this starter well before actual serving time as it remains crisp for a long time

Cauliflower - 1 No. cut into florets

Uncooked Rice - 1 cup

Dry Red Chillies - 5-6 Nos.

Asafoetida - 1/2 Spoon

Salt

Oil for Deep Frying

Curry leaves- 10-12 Nos.

Soak the uncooked Rice for an Hour. Wash the cauliflower florets and dry well.

Grind the rice along with the red chillies and asafoetida to a batter of slightly granular consistency.

Add salt to taste and mix well.

Dip the florets in the rice batter and deep fry in hot oil turning over the florets from time to time.

Garnish with fried curry leaves and serve as a starter

Fry on a slower flame once you have put in the florets in the oil.

serve with your favourite chutney or sauce..
Edited by jasunap - 16 years ago

aubergine...kerala style

Ingredients    

8-10 small brinjals
2 cups onions finely chopped
1/2 cup coconut fresh grated
1 tsp. garlic grated
1 tsp. ginger grated
1 stalk curry leaves
1 tbsp. coriander leaves finely chopped
1/2 tsp. turmeric powder
2 tbsp. tamarind pulp
6 whole red chillies dry
1 tsp. coriander seeds
1/2 tsp. cumin seeds
1/4 tsp. mustard seeds
salt to taste
3 tbsp. oil

Method

Remove stems of brinjals. Make 2 deep cross incisions at base of each.

Soak in salted water for 10 minutes.

Meanwhile, toast coconut on dry griddle, for 1 minute.

Add chillies, coriander, cumin, toast another minute.

Dry grind to a med. coarse powder.

Heat oil in earthen cooking pot or heavy pan.

Add mustard seeds, allow to splutter.

Add ginger, garlic, curryleaves. Stir.

Add onions, turmeric, saute till onions are tender.

Add the ground spice mixture and saute till mixed well.

Add 2 cups water, salt, brinjals, and mix.

Bring to a boil, cover and simmer for 15 minutes, stirring occasionally.

Add tamarind pulp. Cook till brinjals are tender.

Most of the water will be absorbed and oil will separate.

Garnish with coriander.

Serve hot with rotis/paranths/plain rice and papad and drool drool yummy yummy...
Edited by jasunap - 16 years ago

Mushroom Piratal

Mushrooms
Onions
Curry Leaves
Red chillie pounded
Garlic
Oil
Salt to Taste
Green Pepper
Red Pepper

Method:-
Slice the mushroom into wedges and keep it aside, chop the onion, garlic, green pepper and red pepper into small cubes. Heat the pan with oil add the chopped onions and garlic along with curry leaves once it's tempered well add the mushroom and close the pan keep the flame in medium and wait till it gets tender and all water is cooked till the mushroom and the other ingredientds becaom into dry stage then add pounde red chillie along with green pepper and red pepper and keep tossing so that it doesn't stick to pan. (For NON VEG THEY CAN ADD DRIED MALDIVES FISH PIECES IT"S CALLED MASEE IN TAMIL)