Vegetarian Recipes - No comments - Page 9

Keera Paruppu (version 1)

1/2 cup lentils
2 cups of keerai (any type - spinach,etc)
3 shallots, sliced
4 pips garlic
2 green chillies, sliced
1/2 ts each mustard seeds, cumin seens, urad dhall,
2 dried red chillies
2 stalks curry leaves
tumeric pdr
salt
tamarind juice.
water
oil

In a pot, lentils, half shallots, green chillies, garlic, tumeric, salt and water. Bring the lentils to boil and when half cooked add chopped up spinach. Allow to cook more. Use a laddle to mash up the leaves and lentils together. Add tamarind juice and more salt to taste.

In a wok, add a little oil, deep fry shallots, dried chillie, urad dhall, cumin and mustard seeds, curry leaves. Add the lenthil mixture to this, and give a stir. Serve with rice or chappatis.




Edited by Caryn - 17 years ago

Mushroom Chinese Fried Rice

Ingredients:
Basmathi Rice - 1 cup
Eggs - 2
Mushroom - 1 pack (8 oz or more..)cut into thin slices.
Shredded cabbage, carrots..etc - 1 cup (I used the coleslaw mix available in the market)
Onion     - 1 medium (chopped)
Ginger & Garlic paste     - 1 tsp
oil - 1-2 tsp
Ajinamoto salt - 1/4 tsp
Soy sauce - 2 tbsp
Hot Chilli sauce - 2 tsp

Method:
1. Cook rice separately and keep it aside.
2. In a large wok, first cook (scramble) eggs with a bit of regular salt and keep it aside.
3. Then fry the mushrooms till they turn brown in color and keep it aside.
4. Now add to the pan with hot oil, the cut onions and the ginger & garlic paste and fry for few minutes till the onion becomes close to brown color.
5. Now add the shredded veggies and then add last 3 items in the Ingredients list and saute well.
6. At this time add the prepared eggs and mushrooms too.
7. Then add the cooked rice and mix well.
8. Optional - If you have green onion, chop them nicely and add to the rice at this step. Enjoy!

I love this parupu dish which I got it out from a recipe book long time ago, and I have tried this several times and am not tired of it. Have a try.

Paruppu

1/2 cup red lentils
1/2 cup green peas lentils (without the skin)
1/2 cup yellow lentils (sambar dhal)
2 green chillies, sliced
4 pips of garlic sliced
2 ripe tomatoes chopped
thick tamarind juice
salt
1/2 ts tumeric pdr
1-2 ts chilli pdr
Water

For frying
1 ts ginger paste
1 ts garlic paste
urad dhal/mustard seeds/fenugreek/cumin seeds
Curry leaves
dried chilli
1 red chilli, sliced.
oil

In a pot, add all the lentils, chillie, garlic, salt, tumeric, enough water and a tiny oil. Allow to boil until the lentils are soften. Then add tomatoes, tamarind juice and chilli powder and allow to boil further, taste for seasoning and remove from fire.

In a pot, fry all the ingredients for frying. Till golden. Quickly add to the cooked lentils, stir and immediately close the pot with cover.

Goes well with steamed rice and chapatis. Have a fried fish as side dish when eating with rice. It is very tasty.  (This dish is a bit sourish and sweet because of tomatoes and tamarind) Edited by Caryn - 17 years ago

This content was originally posted by: Kavitha Ravi

I am happy Sue that you enjoyed the payasam. I cooked the rajma curry, everyone said it was very nice.
Have you heard about Kashmiri Pulao? It is very nice and tasty. Also with fruits. I will post it later once I cook it on one sunday. I like to post with pictures. Sue is my mango pulliseeri right? Do you make it that way.

Kavi  - I have eaten Kashmiri Pilao long time back when I was still a teenager...my neighbour was from Kashmir and they always do it with mutton, cashewnuts and raisins. That time I only know how to enjoy this delicious treat but never thought of picking up the art of cooking it. I didn't know then that I would be coming into IF where members exchange recipes and get excellent tips as guide lines....😆.

Your  mango pulliseri is one of the many ways of cooking it. Even in Kerala there are variations from different parts of the state. Try this one and see if you like it:-

RIPE MANGO PULLISERI

3 ripe mangoes

1 tsp.  Coriander powder

1 tsp. Chilli powder

1 tsp. Turmeric powder

tsp Fenugreek powder

tsp. Mustard seeds

2 dried chillies

10gm Jaggery (if required only

1 steam curry leaves

2 shallots - sliced

1 cup water

cup curd  (not sour) or 1/4 cup coconut milk

Oil

salt to taste

 

METHOD

1. Cut ripe mangoes into medium size cubes

2. Cook with salt, turmeric, chilli, coriander powder along with

    1 cup water.

3. Do not overcook the ripe mangoes – add curd. Keep aside.

4. In a kadai heat oil, add mustard seeds and allow to crackle.

5. Then add in the dried, chillie, shallots, fenugreek powder,

    curry leaves and jaggery - stir well.

6. When its done pour this over the mango and the pulliseri is

   ready now.

7. Its best served with rice and other vegetable items.

 

Edited by Sue Nair - 17 years ago

Here's a Malaysian favourite for all my friends... 😉

PINEAPPLE PACHARI

INGREDIENTS
a pineapple – cut into 1cm thick rings or 1 tin pineapple rings
a coconut – 250 ml thick coconut milk
6 shallots    -   )pounded
2 pods garlic –   )together (A)
2 star anise
2 cloves
2 cm cinnamon
2 Tbsp grated coconut–fry without oil– blend into paste
1 Tsp. Curry powder
1 teaspoon dried prawns )pounded
tsp. Fennel             )together (B)
tsp. turmeric powder
3 Tsp. Cooking oil
Salt to taste

METHOD:
1. Heat the cooking oil in a wok
2. Fry ingredients (A), cinnamon, star anise, cloves,
   and pounded dried prawns with fennel until fragrant
   and well blended.
3. Add turmeric powder,curry powder,coconut milk - keep
   stir till boiling.
4. Then add in the pineapple rings, coconut paste and
   keep stirring until evenly mixed.
5. Continue to cook until the pineapples are done. You
   may add a little water if the gravy is too thick.
   Season with salt accordingly.

NOTE: My Malay friends add 1/2 tsp Ajinomoto to give that extra flavouring but I always skip that. 😃

I love ladies fingers (Okras) done in any style...this is a simple dish yet really appetizing. 😃

SIMPLE FRIED OKRAS

INGREDIENTS:

1. 10 Okras (lady's fingers) - cut at an angle
2. 4 shallots..........)
3. 3 red chillies......) to be pounded (A)
4. 2 pods garlic.......)
5 2 Tsp.dried prawns..)
6. 1 tomato - cut into eight wedges
7. 3 Tsp. cooking oil
8. a little water
9. Salt & pepper to taste

METHOD

1. Heat a little cooking oil. Fry the pounded
    ingredients (A) until fragrant.
2. Add in the okras and mix until even . Then add salt,
    pepper and a little water.
3. When its cooked and the okras are soft, put in the 
    tomatoes and mix until even. Dish out....goes well 
    with plain rice or chappatis.


Edited by Sue Nair - 16 years ago

This is a famous malay dish. Usually we have it for evening tea.

Green Peas Porridge

1.5 cups green peas
3/4 cup of sago
1 cup thick coconut milk/fresh milk
pandan leaves torn and tied (or essence)
1 cup brown sugar (or palm sugar)
500 ml water
a pinch of salt

Wash and soak green peas for 2 hours. In a pot, add green peas, water, salt, pandan leaves and a pinch of salt. Bring to boil, when green peas are 3/4 cooked, wash and drain sago and add to the pot. (water should be added if needed as you know water will get reduced). When you see the transparency of sago, add sugar. Once sugar is melted, add coconut milk. Taste and add more sugar if you want it to be sweet. Serve on its own. No need accompainment for this.

If you want thick consistency, add less water and more coconut milk. AGain, all ingredients to your discretion. But the porridge must have a consistency of tomato soup. 

If you are using palm sugar, cook the palm sugar, remove the dirt/stones, before adding to green peas. 

You can subsitute green peas for red beans or red glutinous rice.  Leave out the sago

Edited by Caryn - 16 years ago

This recipe is from my grandmother. Again, you can have it for tea

Tapioca (yucca) porridge

2 pcs of young tapioca, peeled and chopped roughly
water
a pinch of salt
sugar
coconut milk / fresh milk/cream
pandan leaves (optional)

In a pot, put in the chopped tapioca, enough water & a pinch of salt and pandan leaves. Cook the tapioca until 3/4 cooked. Add more water if necessary. Add sugar and coconut milk.   (Do not mash the tapioca.  The beauty of this porridge to taste the tapioca in your mouth.  

Consistency should be of a thickness of tomato/mushroom soup.

Again, no accompainement is needed. Substitute tapioca with raasavali kelangu (I don't know the name in English, but it is in purple colour) Edited by Caryn - 16 years ago

COCONUT VEGETABLE STEW   ( A MALAY  DISH )

Ingredients:
100 grms cabbage cut into 1 inch pieces
100 grm French beans cut diagonally into 1 inch length
100 grms cauliflower florets
100 grms carrot cut into chunky sticks
2 tofu cut into 1 inch squares
1 small bundle of glass noodles or suhun soaked.
1 sheet of beancurd soaked and cut into big pieces
1 stalk lemon grass mashed a bit
1 big onion sliced
inch ginger sliced very fine
4 pips garlic sliced
3 fresh red chillies slit
1/2 tsp chillie powder
1/2 tsp tumeric powder   or little fresh tumeric
a cup thick coconut milk
2 cups thin coconut milk
2 tbs oil
1 tbs lime juice
salt to taste

Method:
Pour oil in a wok or stockpot. Add the lemon grass
Then add the onions, garlic, and ginger. Saut nicely.
Add in the chillie powder, tumeric powder, slit chillies
And all the vegetables. Give it a good stir.
Add in the thin coconut milk, and bring to a slow boil.
Add in the tofu, soaked suhun, and beancurd.
Add more water if needed.
Add salt and simmer till the vegetables are tender,
But not over cooked or mushy.
Add the first milk, boil for a minute and remove from fire.
Add the lime juice when the dish is a bit cold.

Note: Non vegetarians can add prawns, or pounded dried prawns.
             You can also use any vegetables of your choice, e.g brinjal,   
              Or long beans.. You can cook this dish with few vegetables also.

The picture of beancurd and suhun

Edited by Kavitha Ravi - 16 years ago

FRIED MUSTARD GREENS WITH MUSHROOMS

INGREDIENTS:

300gms Mustard Greens (Kadugu kerai) - cut each leaf into two with young stems.
200gms fresh prawns - shells removed and deveined
8 button mushrooms - sliced
3 pods garlic- pounded
250ml prawn stock
1 Tsp. oyster sauce
1 tsp. sesame oil
2 Tsp. cooking oil
1 fresh red chilly
1 tsp. pepper
Crispy fried onions
Salt

METHOD:

1. Heat oil in a wok and fry garlic until fragrant.
2. Add prawn stock, oyster sauce, pepper and salt.
3. When it boils add prawns, mustard greens & mushrooms.
4. Add some seasme oil and mix evenly. Cook until
   mustard greens are tender but do not overcook it.
   Sprinkle with crispy fried onions and slices of fresh
   red chilly.

NOTE: You can boil the cleaned prawns with its skin on to get the stock and then later remove the skin when you cook this dish.