SOUTH INDIAN VADA CURRY


‘Awesome’ no more words to express the taste of this dish!

Super combination with iddli and dosa .

This is made with channa dal ( kadala paruppu) ground paste, fried / steamed and added

to the curry .

I made this by making one big flattened vada ( less oil, less time),and added to the curry .

It’s your choice to fry, or steam .

So ..let’s get to the recipe now

INGREDIENTS

1 cup channa dal soaked for 2 hours.

1 big onion chopped

2 tomatoes

2 green chillies chopped

1 tsp. ginger-garlic paste

3-4 dry chillies

1 tsp. Saunf ( perumjeeragam)

Curry leaves

1 tblsp chilli powder

1 tsp coriander powder

1/2 tsp turmeric

1/2 tsp garam masala powder

3 tblsp grated coconut / 1/4 coconut chips

3-4 cashewnuts

Mint leaves

1 inch piece cinnamon + 1/2 tsp saunf ( tempering)

Oil

METHOD

First grind the lentil, dry chilies, and saunf, little salt to a coarse paste .

Heat a tblsp of oil and flatten the paste into one big dosa.( see photo above).Once

browned turn over . Cook till brown on both sides and set aside.

Heat 2 tblsp.oil ,add a little saunf ,cinnamon, curry leaves and onions and sauté till

translucent.

Add ginger garlic paste,green chilli, tomatoes , salt .

Cook till tomatoes are soft . Add the masala powders and stir ,till everything well

corporates.

Add about 3-4 cups water ( the dal will absorb water so you have to add more)

Once it comes to a boil , crumble the dal dosa into pieces, and add to the curry.

Grind coconut and cashewnuts to a paste , and add to the boiling curry. Add the mint

leaves and simmer for 5-7 minutes.

Cover for few minutes , and serve hot.

My suggestions : Minced meat can be added to the dal and made the same way .

Send in your suggestions and comments!

OKRA BUTTER MASALA


This dish is no lesser a delight, than  any non- vegan butter masala or the paneer butter

masala.

Though the masala may be the same,ladies finger has an unique taste.

You can add cashewnuts , whole peanuts, corn,or green peas with the okra.

You can add the okra directly or slightly toss in oil before adding to the masala.

There are 2 methods of grinding the onion tomato masala for any butter masala.

1.Saute the tomatoes,onions in butter till soft.Fry the cashew nuts till light brown

and blend all 3 ingredients.

 2. Blend the onions ,tomatoes,cashewnuts raw and directly add to the butter.

Try your choice…..

Do try this with any pulao, or any type of rotis.

Surely a vegan treat.!

INGREDIENTS

250 gm ladies finger

2 onions chopped

3-4 tomatoes chopped

10 cashewnuts

1 tblsp Kashmiri chilli powder

1 tsp. garam masala powder

1/4 tsp pepper powder

1 tsp sugar

1-2 tsp amchur powder

1 tsp cummin seed powder

Few kasuri methi leaves

2-3 green chillies chopped

1 tblsp ginger -garlic paste

1 cup water

Salt to taste

Butter

coriander leaves to garnish

METHOD

Heat 2-3 tblsp. butter and add chilli powder.Immediately add tomato, onion,cashew nut

paste with sugar,salt.

Next add ginger garlic paste,and cook till oil separates.

Add the okra , amchur powder and rest of the ingredients except kasuri methi leaves.

Add water, and cook on a low flame for 5 minutes.

Add the methi leaves , and remove from fire.

Garnish with coriander leaves.

A little butter may be added while serving for richer taste.

TAPIOCA KORMA


This yam ( root vegetable) contains many health benefits.Known as ‘ Maravalli ‘in

Tamil,’Kappa‘ in Malayalam,’Manioc‘ in Sinhala…..(google check for other names)

This yam is cooked in many ways according to different cuisines .

I normally boil it with turmeric ,peppercorns add coconut and have it with Coconut

Sambol .( Pol Sambol) the Lankan way and my favourite too.

Today I’m going to share with you a Kerala dish ‘ Kappa korma’.

Breakfast for iddli was on the menu,and I thought to make something different to be

served with and this recipe flickered on.

Recently when we visited Kerala,the hotel we stayed hosted a cookery demonstration

and that’s where I extracted the idea from.

Can be served with rice,chappathi,appams,iddlis ,bread dosas.

My combination today was with iddli .

Let me share this authentic and tasty recipe with you all.

INGREDIENTS

1 small yam ( cleaned and cut into strips) and soaked in water

1 onion chopped

6-7 garlic cloves

1 inch piece ginger

3-4 green chillies

1 big tomato

Whole garam masala ( saunf,cloves,cardamon,cinammon)

1/2 tsp turmeric

3/4 tsp chilli powder

2 tblsp oil

Salt to taste

For coconut paste

1/2- 3/4 th cup coconut

1 tsp sesame seeds

3-4 cashewnuts

Saute this in a little oil and grind to paste .

METHOD

First grind the ingredients in italics to a paste and set aside.

Heat oil in a pressure pan,add the whole garam masala and the green chilli paste with

salt and saute for a minute and then add chopped onions.

Next add in the tomatoes,with the yam ,chilli powder,and turmeric powder and saute for another 2 minutes.

Add the coconut paste now and mix well.

Add 1-2 cups water and pressure cook for 3 whistles.

Allow the steam to be released on its own.Serve hot!

SWEET ‘N’ SOUR TENDER JAK ( KATHAL)


This is a good recipe for vegans who love Chinese food.

You have to slice the jak thin,fry it and add to the sauce. Simple and easy!

I will be going to the recipe right away.

INGREDIENTS

1 cup slices of washed,sliced raw jak fruit.

1 tsp chilli powder

1 tsp vinegar (optional)

a litle salt

METHOD

First soak the sliced pieces in buttermilk and salt.Wash well, and then marinade with

chilli powder and salt.

For the batter

2 eggs (vegans opt out the egg and use 1/2 cup flour)

1 tsp chilli powder

tblsp.water

1/4 tsp.baking powder

3-4 tblsp flour.(1 tsp cornflour /rice flour )

salt to taste.

Oil for frying.

method

Separate the yolks from the whites.

Beat the whites till stiff,and add in the rest of the ingredients gradually.

Dip the jak pieces and deep fry in oil  till golden brown.

Set aside till you prepare the sauce.

For the sauce

1 onion sliced

1-2 green chillies /capsicum sliced

1-3 tomatoes chopped fine

2 tsp.ginger- garlic paste

1 -2 tsp.red chilli powder or chilli paste

1/4 tsp.pepper powder

1/8 th cup white vinegar or any vinegar

tblsp.honey or sugar

1/4 teacup tomato sauce

1 tblsp.cornflour mixed in 1 cup water (you could add more according to the amount

of sauce you require)

few chives chopped to garnish

salt to taste.

METHOD

Take 2-3 tblsp.of oil (from the oil you fried the jak).

Add the onions and saute with the rest of the ingredients except the cornflour mixture.

After 5 minutes of cooking add the cornflour- water mixture.(it will thicken quickly).

Cook till thick and glossy.

Remove from fire.Drop in the fried jak and chives.Mix well.

Serve with fried rice,egg rice, noodles .

Note: The same recipe can be made with 1/2 cup pineapple pieces or 1/2 cup orange juice.

Your favourite vegetables or other seafood can be made in the same way.

Meat balls or vegetarian balls (koftas) also will taste good.

KOLLU ‘N’ BRINJAL THOKKU


This is made with horse gram sprout and brinjal (egg plant).If you can’t find sprouts it’s

best to soak the gram overnight .

This is a good side dish for rice or pulaos.Tangy and keeps your taste buds active.

Healthy and fat burning lentil.

Incuding horsegram at least once or twice a week is a healthy practice to keep your

cholesterol levels stable.I have posted kollu recipes before so do check them too.

Now to the recipe.

INGREDIENTS

1 big brinjal or 4-5 medium sized (200 gm)

1 cup horsegram sprouts

Marble sized tamarind

5-6 garlic cloves

1 heaped tsp. cummin powder

1 -2 tsp chilli flakes

1 tsp kashmiri chilli powder (normal chilli powder also can be added if you like it hot)

Salt to taste

I tsp gingelly oil

1 tblsp.oil for tempering

Few mustard seeds

Coriander leaves

1 tsp jaggery powder.

METHOD

Put the cut brinjal in a pan,with garlic,chilli flakes , tamarind, one tsp oil and little salt.

Shove the horsegram to one side of the same bowl and steam till brinjal is soft.

Remove the horsegram,and blend the rest of the ingredients.

Pour 1 tblsp.oil in another pan and temper with mustard seeds.

Put the rest of the ingredients in and cook for 1 minute.

Remove from fire,and add coriander leaves.

OMELETTE DHAL


This is a combination of dhal and omelette.Good combination for crisp

bread,chappathis and rice too.

You can use boiled(halved) poached in place of omelette.

You could bake eggs with a little mix of milk,cut into cubes and add to dhal

for a variation.This will look like pieces of paneer.So do try and post in

your suggestions and comments.

For the recipe now

INGREDIENTS

1/2 cup dhal ( Massoor dhal/ moong

dal/ tuvar dal)

2-3 green chillies

1 tsp.ginger-garlic paste

1/4 tsp.turmeric

1-2 tsp chillies flakes

1 small piece cinammon

For tempering

1-2 tblsp.oil or butter

1/2 tsp mustard seeds

1/2 tsp cummin seeds

Curry leaves

1-2 dry chillies

For the omelette

4 eggs

Finely chopped onions/ spring onions

2-3 green chillies chopped

1/2 tsp pepper

Salt to taste

Suggestion: You could add finely cut vegetables like carrot,beans,cabbage and make vegetable omelette and add to dhal.( The veggies can be slightly sauteed in oil/ butter if you like before adding to the egg)

METHOD

Cook the dhal in a pressure pan or claypot with all the ingredients except

the chilli flakes .

Make the omelettes and cut into strips.

Now temper the dhal and add the chilli flakes and omelette strips and

cook on a low flame for 2-3 minutes and remove from fire.You could

sprinkle coarse pepper if you like.

TOMATO DAL WITH BIRD EYE CHILLI


This is a very quick and tasty dal an good to serve with rice and rotis.The

bird eye chillies will be tough on your taste buds so remove the chillies

before you serve a non spicy food lover.

Now ..to the easy and simple recipe

INGREDIENTS

1 cup massoor dhal

2 tomatoes cut

1/4 tsp turmeric

1 tblsp ghee/butter

Few bird eye chillies.

Few cummin seeds

Salt to taste

METHOD

Cook the dal with tomatoes,turmeric till done.

Mash lightly .Heat ghee add chillies,cummin seeds and Curry leaves and

pour over dhal.

Add salt to taste and cook the dal for 2-3 minutes.Serve with rice or roti

PANEER MASALA CURRY


This is a dish with no onions or tomatoes well suited with rotis.

Well,I was in a mood to prepare a very quick dinner,with a difference.

When it’s paneer what comes to your mind is, paneer butter masala and many other authentic dishes.

I wanted to make a stir fry filling for the chappathis I had decided for dinner.

I thought… why not try the mix I use for preparing non- veg dishes.

Excluding onion I made it and it turned out to be a lovely dish with a difference.

For the recipe now

INGREDIENTS

1-2 pkts of paneer

1 tsp.ginger garlic paste

1/4 cup curd

2-3 tblsp ghee

8-10 kashmiri chillies (soaked for 10-20 minutes)

1-2 tsp red chilli powder ( depending on your taste)

1.5 tblsp coriander seeds

1 tsp cummin seeds

1/4 tsp pepper powder

1 tsp garam masala powder

2-3 dates or raisins

A small piece tamarind ( size of amla)

Those who do not like to use tamarind can use amchur powder ( dry mango powder) ,lime juice,or vinegar

Salt to taste.

Curry leaves or coriander leaves to garnish.

METHOD

Cut the paneer and marinade with curd, ginger-garlic paste and set aside.

Pour 1 tblsp ghee in a pan and roast the coriander,cummin,tamarind the chilli powder

salt for 2-3 minutes .Remove from fire and grind to a paste with the soaked Kashmiri

chillies and dates .( If you are not using Kashmiri chillies you could use 1 tblsp Kashmiri

chilli powder.)

In the same pan add the rest of the ghee,and add the marinaded paneer and let it cook

for 2-3 minutes .Next add the ground masalas with the rest of the ingredients .Add 1/2 – 1

cup water and cook on medium flame for 10-15 minutes.If you need the curry thick add

less water.Serve hot.

HORSE GRAM ‘N’ GREENS


Everybody knows to cook vegetables the traditional way ,but only some know to combine vegetables differently.This is one recipe like that,and another healthy inclusion

I tried this dish with horsegram sprouts,so if you are using normal gram do soak it overnight before cooking

For the recipe now

INGREDIENTS

1 cup horse gram

2 cups any greens (i used paruppu keerai)

1/2 cup coconut

2 green chillies

1 tblsp coconut oil

1 onion chopped

1/4 tsp mustard seeds

1/4 tsp.cummin powder

1 tsp.chilli flakes

2 pips garlic crushed

2 dry chillies

METHOD

Heat oil in a pan ,add the mustard ,red chillies,garlic and onions and saute for 2 minutes.

Next add the rest of the ingredients and cook on a slow fire for just 10 minutes.Do not overcook .Serve with rice or rotis.

OKRA ‘N’ EGG


This is an easy vegetable to prepare,and tastier too.Combining egg in place of coconut ,is

more tastier and healthy too.

I love to mix egg with cabbage,broad beans,beans,kang kung leaves …..This is one delight

i’m sharing with you now.

INGREDIENTS

250 gm ladies finger ( slit and cut )

2-3 green chillies

1 onion chopped

1/2 tsp.cummin seed powder

2-3 pips garlic

1 small tomato

1 tsp.chilli flakes

salt to taste

1 tblsp.coconut oil

2-3 eggs

1/4 tsp turmeric.

METHOD

Heat oil in a pan,and add onions green chillies with salt and saute till onions are

translucent.

Add the sliced okra,ground mixture,and turmeric and cook on a very low flame till the

vegetable is cooked .Add chillie flakes and mix .

Shove the vegetable to one side of the pan,and add the eggs on the other side and

scramble .Whilst the egg is in semi liquid state mix the vegetable with the egg.

Remove from fire.Serve with rice and rotis.