Vegetarian Recipes - No comments - Page 15

Try this.

JACKFRUIT SEEDS PERATTAL

Ingredients:
500 grms jackfruit seeds boiled with salt. (remove white hard and brown skin )
1 big onion sliced fine
1 tomato chopped
tsp fennel seeds
1 sprig curry leaves
Salt to taste

Grind;
6 red chillies
2 tbs grated coconut
1 tbs roasted chana dal ( pottu kadalai)
1 tsp coriander seeds
tsp cumin seeds
tsp tumeric powder

Method:
Heat oil in a wok, add the fennel seeds, curry leaves.
Add the onions and fry till it turns brown.
Add the chopped tomato and cook till it turns mushy.
Now add the ground masala and cook till oil rises.
Add cup of water, with the boiled jackfruit seeds.
Taste for salt. Cook till the gravy thickens and coats the seeds.
Garnish with coriander leaves.
Remove from stove and serve.

Edited by Kavitha Ravi - 16 years ago

This Seeni Sambal is served with cubed rice.
Here is a simple way to prepare the cubed rice.

500 grms medium grain rice
4 cups coconut milk
pandan leaves, and salt
banana leaf or aluminium foil.

Method:
Bring the coconut milk, pandan leaf, salt and rice to boil.
Cover tightly with lid.
Turn heat very low and cook for about 40 minutes
untill all milk is absorbed.
Remove the pandan leaf.
Stir vigorously with a wooden spoon.
Then press the rice in a cake tin to a depth of about 2.5 cm.
Use the aluminum foil to cover the surface of the rice.
Put another plate on top. Press down very firmly the plate.
Put a weight on top and leave at room temperature for few hours.
Remove weight, plate and aluminium foil.
Use a wet knife to cut the rice into 5 cm squares.
Serve with spicy seeni sambal.

This dish was served to us when we visited our friend in Sri Langka. Its similar to our ketupat and bilis sambal.

This is Kiribath or cubed rice

Edited by Kavitha Ravi - 16 years ago

Friends try this dhall and see, you will love it.

SEASONED   DHALL
Ingredients:
200 grms toor dhall soaked
1 onion sliced
2 tsp garlic paste
2 tsp ginger paste
4 green chillies sliced into rounds
3 cloves
2 red chillies cut into pieces
tsp cumin seeds
tsp tumeric powder
2 tbs ghee
1 sprig curry leaves
Juice from a lime
Little coriander leaves chopped
Salt to taste

Method:
Pressure cook the dhall with 500 ml of water, tumeric powder for about 3 whistles.
When cold remove from cooker. See its cooked properly.
Add salt and mix it well with a ladle.
Heat the ghee in a wok, add the red chillies on a low flame.
Now add the cloves, curry leaves and the cumin seeds.
As the soon as the clove puffs up, add the onion, sliced green chillies
Add the ginger and garlic paste Turn for about 20 seconds.
Do not over fry the ginger and garlic paste.
Pour the cooked dhall and immediately cover the dhall.
Cook for about 3 minutes and remove.
After about 10 minutes squeeze the lime. Mix properly.
Garnish with coriander leaves.
Serve with a dollop of ghee on plain rice.

Edited by Kavitha Ravi - 16 years ago

Thanks Kavi for the Seeni Sambal.

I have eaten this in my Sri Lankan (Sinhalse) fren's home and its very popular amongst them. But I have never cooked it myself. If I am not mistaken this maldive fish is known as ikan tongkol and it looks like a piece of dried wood. This variety comes from the tuna family.

In our east-coast states namely Kelantan and Terengganu we get Nasi Dagang with ikan Tongkol (Maldive fish) curry or sambal. Nasi dagang is a special type of reddish brown glutinous rice cooked with coconut milk, ginger, fenugreek seeds etc.

Here is the Nasi Dagang recipe given to me by a dear friend who is a Kelantanese by origin.

NASI DAGANG
Ingredients
300g nasi dagang rice (reddish brown glutinous rice or substitute with 200g Siamese rice (good grade) mixed with 100g glutinous rice).
1 grated coconut to extract 3/4 cup thick coconut milk and 3/4 cup thin coconut milk
1/4 tsp fenugreek seeds
2 cloves garlic, sliced finely
5 shallots, sliced finely
3cm young ginger, thinely sliced
1/2 tsp salt

Method
Wash rice thorougly and soak 6 hours or overnight. Drain well, then steam rice for about 25-30 minutes or half-cooked. Add in the thin coconut milk and continue steaming for 15 minutes until rice is nearly cooked.

Combine thick coconut milk, shallots, garlic, ginger, fenugreek and salt. Stir into the cooked rice then steam again for about 10 to 15 minutes or until rice is done. Serve with ikan tongkol sambal, prawn sambal or even chicken rendang.

Try this simple kuzhi appam.

3 cups of idli batter
3 tbs of grated coconut
1 onion chopped
1green chillies chopped
2 dried red chillies cut into small pieces
1 small piece of ginger cut very fine
1 sprig curry leaves cut
1/2 tsp of mustard seeds
1/2 tsp of urad dal
oil
Method:
mix the coconut with the idli batter
temper all the other ingredients and add to the batter.
cook them in a kuzhi appam mould.
pour little oil in each hole, fill the holes with 3/4 of the batter.
when the bottom is cooked, about a minute or so
turn it over and cook the other side.
serve with coconut chutney.

Edited by Kavitha Ravi - 16 years ago

Pat this is to remind you of Malaysia.

Steamed Glutinous Rice With Coconut Topping

Ingredients:
cup glutinous rice soaked for about an hour
1 pandan leaf rolled up and tied
tsp salt
grated coconut ( 1 cup milk )

1 tbs sugar
200 grms brown sugar
1 tbs water
Pinch of salt
1 pandan leaf
4 tbs grated coconut
Banana leaves for wrapping.

Method:
Wash rice, drain it. Place it in a cake tin with pandan leaf.
Mix salt with coconut milk, and stir the cup of coconut milk
Into the rice. Place the tin on a steaming rack, in a wok.
Steam covered until all the liquid has been absorbed.
Stir in the remaining milk.

In a small saucepan, gently melt the sugar , brown sugar and water
Until the sugars have dissolved. Stir in the salt, pandan leaf and grated coconut, and cook slowly, until the mixture is fairly thick and moist.

Scald the banana leaves in hot water, and cut them into neat squares.
Place a spoonful of the rice onto each square, top with the coconut mixture.
Warp each one into a neat triangular bundle.

Edited by Kavitha Ravi - 16 years ago

Try this simple kichadi.
OKRA KICHADI
Ingredients:
2 cups okra cut into eighth-inch rounds.
2 tbs grated coconut
1 tbs mustard seeds
4 green chillies
1 cup curd
tbs oil
Salt to taste

Seasonings
1 tbs oil
1 tsp mustard seeds
1 dried chillie cut into pieces
1 sprig curry leaves

Method:
Grind the coconut, mustard seeds,green chillies and salt
To a fine thick puree.
Heat the oil and panfry the okra until they are tender
And slightly browned at the edges.

Heat the oil in a pan, add the mustard seeds,
Dry red chillie and curry leaves.
Mix the curd with the ground coconut and pour it
Over the fried spices. Cook over low heat till the
Sauce simmers. Stir in the fried okra pieces.
Stir gently and remove from stove.
Serve hot with rice.

Edited by Kavitha Ravi - 16 years ago

My husbands birthday was celebrated with satay party.
My co- sister was sweating out grilling the satay.
Peanut sauce dip ( vegetarian)

Ingredients
Ground spices

15-16 dried chillies
2 fresh red chillies
12 shallots
2 cloves garlic
4 candlenuts or use cashew nuts
1 stalk lemon grass (only the white part )
1 tsp fennel powder
1 tsp cumin powder
1 tbsp ground coriander
2 slices galangal (looks like ginger)
6-7 black peppercorns

Ingredients

200g roasted peanuts, coarsely ground.
1 grated coconut, squeezed for thick milk
250ml water, to be added to the residue of the squeezed grated coconut then squeezed for thin coconut milk.
1 tbsp tamarind paste, mixed with 100ml water and squeezed for tamarind juice.
1 -2 tbsp sugar or to taste
1 tsp salt or to taste
5-6 tbsp oi
Method:
Fry ground spices for 2-3 minutes in a little oil. Add a little of the thick coconut milk and simmer until oil rises. Pour in thin coconut milk and tamarind juice. Continue to simmer for 10-15 minutes.

Add the ground peanuts and thick coconut milk. Simmer for 2-3 minutes. Add sugar and salt to taste. Cook for a further 3-4 minutes before turning off the heat.

Grilled mutton

Edited by Kavitha Ravi - 16 years ago

• 10 ounces tofu, crumbled
• salt and pepper to taste
• 1/4 teaspoon oregano
• 4 tablespoons corn meal
• 1 carrot, grated
• 1 tablespoon sesame seeds

Blend all ingredients well in a blender. Form four patties and fry in a little oil on both sides until light brown.

Variation: Cover patties with tomato sauce and sprinkle cheese.

Edited by jasunap - 16 years ago

Karupillai chutney

1 bowl of curry leaves, washed and drained
3 shallots
1" ginger
2 green chillies
2 dried red chillies
1 cup of grated coconut
1tb urad dhall
tamarind
salt
oil (nallane is preferred)

In a wok, add 1 tb oil, fry each of the above item separately. Lastly fry coconut till slightly brown and dry.

Take thick juice from tamarind

Then, put all the above ingredients incl salt in a mixer and grind.

Goes well with rice or thosai.