Vegetarian Recipes - No comments - Page 25

Tindora Fry

Ingredients:
Tindora (Kovaikkai) - 1 lb
Mustards - 1/2 tsp
Cumin seeds - 1 tsp
Curry leaves - a few
Oil - 2 to 3 tbsp
Salt

For powder
Channa dal - 2 tsp
Urad dal - 2 tsp
Coriander seeds - 3/4 tsp
Fenugreek – 1/4 tsp
Red Chilies - 3 or 4 (according to your spicy level)
Cashews - 3

Method:
First dry roast the ingredients listed under 'For powder' and coarse grind it in a blender. Wash and cut the tindoras into thin long pieces. The way to do this is to slice them in to half first and then each slice into 4 strips! So you get 8 strips from each one! 😉   (Takes a bit longer to cut it in this way, but the result is good – The thinner the tastier! 😆 😃)

In a pan, take oil and when it is hot add the seasoning ingredients, mustard and cummin seeds and when the splutter add the curry leaves and then the tindora slices & salt. Fry in medium flame for about 5-7 minutes.
Add the powder that you prepared and keep frying it till it turns into nice light brownish in color and the vegetables are done.
This recipe is so easy to prepare and it tastes very good with plain dal/rasam or curd rice. Enjoy!!

 
Edited by supree - 16 years ago

SUNDAKAI   PULI   KULAMBU

Ingredients:

cup smashed and washed sundakai
1 lemon sized tamarind    extract the juice (this forms the gravy)
4 pieces garlic
6 small onions
2 green chillies slit
tsp tumeric powder (
2 tsp chillie powder     ( add little water to the three powders to make
2 tsp coriander powder ( into paste
tsp fenugreek seeds
1 tsp mustard seeds
1 tsp urad dal
2 dry red chillies broken
A pinch of hing
Curry leaves
Oil   if possible gingelly oil
Salt to taste

Method:
Heat a pot. ( I have clay pot for this )
Add about 2 tbs of oil. Add the mustard seeds, urad dal
And fenugreek seeds.
Now add the onions, garlic, red chillie and curry leaves.
After the onions turn golden, add in the paste.
Fry all items in oil till the raw smell goes.
Add in the smashed sundakai, tamarind juice and the
Slit green chillies. Add salt and hing powder.
Cook it on a slow heat. Once the kolambu is thick,
Remove and serve with steaming white rice.


Note: you can add any one vege of your choice and call it
That puli kolambu. E.g vengaya puli kulambu, brinjal puli
Kulambu and so on.

SUNDAKAI VATRAL KULAMBU

cup sundakai vatral
3 onions chopped fine or ground
3 tomatoes made into puree or chopped fine
2 tbs tamarind paste mix with 1 cup of water
tsp tumeric powder
11/2 tbs of vathal kulambu powder
3 tbs gingelly oil
tsp mustard seeds
tsp fenugreek seeds
2 red chillies broken
1 sprig curry leaves
tsp of asafetida powder
Salt to taste

Method:

In a frying pan add oil and fry the vatral till crisp and aroma
Rises. Remove from the pan and keep aside.
Heat a clay pot, add 3 tbs of the oil, add in the mustard seeds,
Fenugreek seeds, broken red chillies, and curry leaves.
Now add in the ground onions, tomatoes and saut well.
Now add in the tamarind juice, tumeric powder, and vathal
Kulambu powder, mix well add water if necessary.
Let it boil well, add salt to taste and asafetida powder.
The kulambu should be thick, like "honey" they used to say.
Add in the fried vathals cook a bit longer and remove.
The oil should be floating on top. (little lah )
With steaming rice, superlah.


Vatral Kulambu Podi
2 tsp coriander seeds, 2 tsp thoor dal, 2 tsp channa dal,
1 tsp cumin seeds, 1 tsp sesame seeds, 2 tsp roasted gram dal,
10 dry red chillies. Roast all the ingredients separately.
After cooling grind them all into powder.

Last saturday I cooked this simple briyani.

KUSKA   BRIYANI

Ingredients:
2 cups basmathi rice washed and soaked for 30 minutes.
a coconut    extract 3 cups of milk
2 onions finely chopped
4 green chillies   slit
1 tsp ginger paste
1 tsp garlic paste
cup chopped coriander leaves
   cup mint leaves
1 piece cinnamon stick
2 cardamoms
2 cloves
1 tsp cumin seeds
1 sprig curry leaves
cup ghee
Salt to taste

Method:
You can cook this in a rice cooker, or absorbent method.
On the rice cooker, add in the ghee.
Now add the cumin seeds, cardamom, cinnamon and cloves.
When they splutter add the sliced onions ,curry leaves and fry till
Golden brown. Now add in the green chillies and the pastes.
Fry for a few seconds, now add in the rice, coconut milk,
Salt, mint leaves and coriander leaves. Give a good stir and close.
The rice will be done.
If you are using a pot, cook on low heat, when all the liquid
Is evaporated and the rice cooked to 3/4th, off the stove, cover the
Pot tightly and let it cook on its own steam.

This is a very simple briyani which goes well with any chicken
Or mutton dish.

Edited by Kavitha Ravi - 16 years ago

In our house, we have 4 school going children.
Everyday we have to pack their food for their
interval. We do not give them money to buy the
outside food. Today we fried the penne for them.

FRIED   PENNE

Ingredients:
2 cups penne
1 onion chopped
1 tomato chopped
2 pips garlic chopped
1 green bell   pepper cut into small cubes
4 tsp tomato sauce
1 tsp meat masala powder
3 tsp oil

Method:
Boil the penne with salt till cooked
Drain and rinse in cold water.
Add tsp of oil to the cooked pasta
To keep them separate.
Heat 3 tsp of oil in a wok.
Add onions, garlic and saut till the onions
Are transparent. Add in the bell pepper, tomatoes
Saut for about 2 minutes. Add in the tomato sauce
Salt, pepper powder and the meat curry powder.
Fry for a minute, add the cooked pasta.
Mix well with the masala. The pasta is ready to serve.

Edited by Kavitha Ravi - 16 years ago

Sue akka the salad is very simple.

1 cup of boiled chick peas.
1/2 cup of shredded salad leaves or cabbage
1/2 cup of shredded carrot
1 onion sliced
2 green chillies sliced finely

2 tbs thick curds
2 tbs of mayonise
2 tsp of olive oil
1/4 tsp pepper powder
a pinch of sugar
salt to taste.

Chill the veges and the sauce.
Mix as soon as the guests arrive.

Edited by Kavitha Ravi - 16 years ago

Normally I would steam the broccoli florets, add salt
Pepper powder and garlic powder and serve it.
For a change I made gravy.

BROCCOLI   IN GRAVY

Ingredients:
250 grms of broccoli florets.
1 big potato cut into cubes
tsp ginger paste
3 pips garlic smashed
1 big onion chopped
2 tomatoes   chopped
tsp tumeric powder )
2 tsp chillie powder )      make into paste
2 tsp coriander powder )
tsp pepper powder
1 green chillie sliced
tsp cumin seeds
1 sprig curry leaves
Little coriander leaves for garnishing
3 tsp oil
Salt to taste

Method:
Heat oil in a pot, add the cumin seeds and curry leaves.
Add the onions and green chillie. Saute for a while.
Now add in the ginger, garlic, tomatoes and the potatoes.
Saute nicely, Now add in the mixed paste and stir nicely.
Add in the broccoli with a pinch of sugar. Mix nicely.
Add enough liquid to form gravy, add in salt and pepper.
When done add the garnishing and dish out.

Edited by Kavitha Ravi - 16 years ago

ROTI CANAI

3 cups all purpose flour
1 tbs cooking oil
1 tbs margarine
Salt to taste
1 to 1.5 cups of water
Extra margarine

Method:
Mix the salt with the water.
Add the liquid into the flour bit by bit and knead the flour.
Add the cooking oil and the margarine.
Knead to form a soft dough. Leave it covered for about 30 minutes.
Divide the dough into 10 portion and mould into balls.
Coat the balls with margarine so that they won't stick to each other.
Leave to rest for about 3 hours.
Spread each ball on a smooth surface to form a very thin layer.
Bring the sides to the centre, to form a long dough.
Hold upwards and swirl it to form a disk.
Flatten it with your palm, fry on a hot plate with a bit of oil.
After it is cooked remove it to a plate. Crush the roti canai
With both your hands to loosen the layers.
Enjoy with dal.

DHAL CURRY

Ingredients:
100 grms   toor dal   soaked and boiled
tsp tumeric powder
2 cups of thin coconut milk
2 green chillies cut into few pieces
1 tbs fish curry powder
1 big onion sliced
1 sprig curry leaves
tsp mustard seeds
2 tbs cooking oil
Salt to taste

To be diced:
1 potato
1 carrot
1 brinjal
1 tomato
200 grm pumpkin

Method:
In a pot add the boiled dhal, curry powder,tumeric powder
Potato, pumpkin carrot and the coconut milk. Boil till half soft.
Add in the brinjal tomato and salt. Stir to mix and and leave to thicken.
Heat oil in a pan, put in the mustard seed, sliced onions, green chillies and curry leaves. When brown in colour, pour the whole thing into the dhal curry. Cover the pot for about 10 minutes before serving.

Edited by Kavitha Ravi - 16 years ago

I do different types of chutneys for dosas and idlis.
Otherwise my people will get bored eating the same
Coconut, tomato and onion chutney.

CABBAGE CHUTNEY

Ingredients:
1 cup shredded cabbage
1 tbs coconut scrapped coconut    opotional
1 onion chopped
2 garlic pips
One small piece of ginger
1 tsp urad dal
oil
Enough tamarind paste
Salt to taste
To season:
1 sprig curry leaves
1 dried red chillie cut into pieces
tsp mustard seeds.

Method:
Heat a table spoon of oil. Fry the urad dal, onion, cabbage,
Garlic, ginger, and coconut. When cool grind them to a
Paste with the tamarind and salt.
Heat oil in a pan and add the seasonings and pour
On the ground chutney. Stir and serve.

The fried ingredients before grinding.

The ground chutney.

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Note: you can make chutneys with radish, brinjal and even ridge gourd
Skin.

Edited by Kavitha Ravi - 16 years ago