Vegetarian Recipes - No comments - Page 3

Puli satham is made in so many ways.
This one way we make in our house.

PULI SATHAM

1 kg raw rice
10 grms sesame seeds roasted and powdered
2 tbs ground nuts roasted, remove the skin
1 tennis ball size tamarind soaked in 2 cups of water
                    (more if you like it more sour)   
1 tsp tumeric powder
1 tsp fenugreek seed roasted and powdered
pea size hing or asafotida
1 tbs sambar powder
1" ginger shredded   (optional )
1 tsp sugar
salt to taste

Seasoning
1 tsp mustard seeds
1 tbs channa dal
1 tbs black gram dal
1 sprig curry leaves
5 dried chillies cut into small pieces
cup gingly oil
Method:
Cook the rice with little salt , boiled.
Strain the water and let it get cold.
Pour the oil in a wok, put in the mustard seeds.channa dal,
Black gram dal. The add the hing, dried chillies, and the curry leaves.
Add the ginger if you are using.
Pour in the tamarind juice, add the sambar powder, tumeric powder
And the roasted ground nuts.
Add the fenugreek powder and sesame seeds powder.
Also add sugar and salt. ( there is salt in the rice)
Boil till oil floats on top.
Spread the rice in a big basin. Pour the puli kachal and mix with
A wooden spoon. This puli kachal is enough for a kilo of rice.

Here's a tofu recipe that is easy to make and is tasty:


4 pcs extra firm tofu
2 green or red chillies
1 tsp chopped ginger
1 tsp chopped garlic
1 large red onions chopped
1 tbsp corn starch
some jeera
a few sprigs corriander leaves chopped
1 cup breadcrumbs
salt to taste
Oil for deep frying

Mash tofu and leave aside for 15 minutes. Drain excess water. Add all the other ingredients and mix together. consistency should be like mixture for vadai. Make patties. Heat oil in a frying pan (oil should not be too hot. Medium heat should do), deep fry the tofu patties until golden brown and remove. Serve hot with some chillie sauce as an appetizer or with rice as side dish.

Note: You can mash the tofu. Put in a muslin cloth and squeeze out the water and leave aside for 15 minutes. then drain ano excess water before mixing with other ingredients.

Pat


Edited by patraj - 17 years ago

This parrupu vadai recipe was given to me by a friend's wife who is from Andra Pradesh (Thanks Sukanya)

A
2 cups parappu (yellow lentils meant for vadai, not sambar) – soaked for 2-3 hours
2-3 dried chillies (soaked for few mins)
1cm cinnamon
1 cardamom
1 star anise
1 clove
2 pips garlic

B
1 large onion, chopped
1 bunch coriander – leaves only, chopped
1 stalk curry leaves – chopped
1 ts jeera
Salt to taste
Oil for frying


In a grinder take a little lentils and rest of items A and grind finely. Then grind rest of the lentils coarsely, bit by bit..   (Grinding should be  2 beats).

Put the grounded lentils in a bowl, add all the ingredients in B and mix well.

Shape into a small ball, flatten and deep fry until cooked. The crispy vadais are ready to eat.


Edited by Caryn - 17 years ago

Giri thank you for the recipe. will try some time. Here's a recipe I think you would like:

Curry Noodles (Vegetarian)

1 packet spaghetti
1 packet extra firm tofu
1 can button mushroom
2 tabsp tomato sauce (optional)
1 cup bean sprouts (blanched)
2 potatoes
1 medium red onion chopped
2 cloves garlic chopped
1 inch ginger chopped
2 stalks lemon grass (don't need this if using Thai curry paste)
2 tabsp red Thai curry paste or chillie paste
1 tabsp curry powder
2 sprigs curry leaves
1 can coconut milk
Salt to taste
2 tabs oil

Boil spaghetti, drain and set aside. Cut tofu into cubes and fry till golden brown and set aside. Peel potatoes, boil, drain and cut into cubes. In a saucepan, heat oil, fry the onion, garlic, ginger and curry leaves until fragrant, add tomatoes and cook for another minute. Put in the Chillie paste, curry powder and cook until oil separates, add potatoes and can of coconut milk and let boil. Drain mushrooms and add into the curry. Add remaining coconut milk and salt. Taste. If too spicy, add tomato sauce. Finally add the fried tofu and let the curry boil. Remove from stove.

To serve - Put some spaghetti in a bowl, pour the curry and put some bean sprouts on top. A good meal anytime (Breakfast, lunch, dinner).

Note : If using lemon grass, to put them in with the onions, garlic and ginger.

Cabbage Thuvayal (This is very good to eat with rice)

Ingredients:
1 small cabbage
Green chillies
Ginger
Garlic
Coconut
Pottu kadalai (do not know the English name)
Tamarind

Sautee cabbage until light brown. Add green chillies, ginger, coconut, garlic, pottu kadalai and tamarind and sautee. Then cool and grind. It is very tasty.

Vegetarian Kootu Curry

1 brinjal,
1 carrot
1 cauliflower
2 potatoes
2 tomatoes
1 radish
5 french beans or long beans

Cut the vegetables into sizes you want. (you can use any veggie you like)

1 onions, sliced
2 green chillies, cut long
Curry leaves
Mustard seeds
Urad dhall
Fenugreek
Jeera
Cumin seeds
Dried chilli, cut pieces
1 cup light coconut milk
cup thick coconut milk
Tamarind juice / lime juice
Salt
Tumeric

Either dry roast or in a little oil fry the following ingredients, grind finely with little or no water and set a side.
2-3 chillies (any type)
3 tbs scrapped coconut
Jeera
Curry leaves

In a wok over a medium flame, add in oil. When it is hot, fry brinjals till browned. Set aside. Lower the heat, with remaining oil, add onions, chillies, curry leaves, mustard seeds, urad dhall, fenugreek, jeera, cumin seeds and dried chilli. Fry until lightly browned. Take care not to burn. Then add all the vegetables, except tomatoes in and stir fry for few mins under high heat. Add thin coconut milk and bring to boil. Add salt and Check for potato to be cooked. Then add tomatoes and fried brinjals. Finally add thick coconut milk. Allow to boil for few mins. Do not let it boil too long. Finally, add the grounded items. Mix well. Shut down the stove. Then add lime juice to your taste.

The gravy must be thick.   
Edited by Caryn - 17 years ago

Soft Chappati


Ingredients:

200 grms atta flour   )
100 grms all purpose flour )    You can use both atta flour .
cup warm water
25     grms margarine
    tsp salt
20 grms banana (optional )

Method:

Mix the margerine in the warm water till
The margerine is completely dissolved.
Add the salt ,the banana fully mashed ( If using)
Now add the two flours and knead until smooth.
Put the dough in a air tight Tupperware.
Keep aside for about 2 hours.
Now roll the chappati and cook.

NOTE:   Some times a good atta flour makes all the difference. Add a bit more flour if the dough is sticky. Or add a bit more water if the dough is dry.

Pls do not throw the chappati on my face, if it is hard.

Edited by serial123 - 16 years ago

 Jenim, this is for you.

 

VEGETARIAN LO MEIN

 

1 Packet spaghetti or packet rice vermicelli OR

3 packets ramen or Maggie noodles (don't use the seasoning)

6 Chinese mushrooms, soaked in water and cut into strips OR

1 can button mushroom, drained

6 stalks mustard greens , cut in 3 " length

1 cup napa cabbage

1 cup bean sprouts

1 cup vegetable broth (optional)

1/2 tbsp cornstarch (optional)

1 tbsp vegetarian stir fry sauce

1 tbsp garlic chopped

1 tsp ginger chopped

 2 tbsp oil

1 tbsp light soy sauce (Kikoman)

tsp sugar

Salt to taste

 

Boil noodles  until just done.  Drain well and rinse in cold water briefly (this is to prevent overcooking).  Stir in a little oil to prevent noodles from sticking together.

 

Heat oil in a wok and fry garlic and ginger till fragrant.  Add mushrooms, mustard greens, napa cabbage and bean sprouts and stir fry.  Add salt, vegetarian sit fry sauce, light soy sauce and sugar and mix well.

 

Push vegetables up side of the wok and add noodles, stir well and then mix in the vegetables.

 

Add cornstarch mixed with a tbsp of water if a thicker sauce is desired.

 

Note:  You can used Vegetarian stir fry sauce for vegetarian dishes instead of oyster sauce.  This is a mushroom sauce and makes the food tasty like in restaurants.  You can get this at the oriental or Asian market.

 

Edited by patraj - 17 years ago

Rhodes!!

Wise mind thinks alike. I just thought of giving Ladies fingers recipe and you are asking for it.   😊

4-5 young lady fingers
1 large onion - chopped
1 dried chilli, torn pieces
1 red chilli, sliced
garlic and ginger paste
1 tsp garam masala
1 tsp chilli pdr
1/2 tsp tumeric pdr

1 ts mixed halba (thalipu)
curry leaves
oil
salt to taste

Slice and marinate lady fingers with tumeric, chilli pdr and a little salt

Fry batch by batch in little oil until golden brown. Drain on kitchen towel and set aside to cool.

In a low flame, add oil to the wok. Add ginger, garlic paste, onions, sliced chillies, thalipu, curry leaves and fry lightly. Add chilli pdr and masala pdr. Stir fry and take care not to burn and cook until the oil rises. Add in fried lady fingers and mix. Add garam masala and stir. If it is too dry, add little water if you want. Season to taste.  Stir until water evaporates. Add lime juice if you want.

Rhodes, if you remember Kavitha and I have given a receipe how to do sambal, (mine as tofu sambal).  Instead garam masala and chilli powder, use the sambal and stir fry. Then it is a totally a Malaysian dish.  😊
Good luck

Edited by Caryn - 17 years ago

Rhodes try this.


STUFFED VENDI

20 tender vendis

For stuffing:
2 tbs gram flour
1 tsp chillie powder
tsp onion paste
a pinch tumeric powder
little tamarind paste
salt to taste
oil
Method:
Remove the top stem from the vendi.
Slit them open only on one side.
Mix all the stuffing ingredients.
Stuff each vendi with the mixture
Heat oil in a flat pan.
Add the vendi to the pan.
Turn them halfway.Let them brown on both sides.
Remove and serve at once

Edited by serial123 - 16 years ago