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.

BEETROOT TIKKIS


This is the quickest ever tikkis I have made.While the rice was in the cooker ,I placed the

beetroot and potato on the upper tray.

Next i put ,green chilli,ginger,spices,roasted gram dal,  then one grind in the mixer.

Next added the boiled beetroot, potato , and breadcrumbs . Another mix in the blender.

Added onions and that’s it .Shallow fried ..Done! Healthy ,nutrious tikkis within minutes.

Good for folks who have less time on their platter!

For the recipe

INGREDIENTS

1 big beetroot

2-3 potatoes

3 green chillies

1 inch piece ginger

1-2 tsp. pepper powder

1-2 tsp.cummin powder

1 tsp .garam masala powder

1/2 cup roasted gram dal (pottukadalai)

1 cup breadcrumbs

1 chopped onion/spring onions

1 tsp. Saunf

Mint leaves/ coriander leaves/ methi / curry ( your choice)

Juice of 1 lime or 1 tsp amchur powder

Salt to taste

Oil for frying

METHOD

Boil / steam beetroot and potatoes.

Blend all the spices and roasted gramdal coarsely . Add the rest of the ingredients except

onions ,saunf ,and blend to a coarse mixture.

Mix in the remaining ingredients with salt.

Bind and shape into tikkis and shallow fry .

You could shape like Kola urundai and deep fry too.

The same can be made into balls, fried and tossed in chilli sauce for a variation.

Anyway do try ,and post in your comments and suggestions, and your innovations too!

COFFEE STEAMED YOGHURT (EGGLESS)


This is my version of the dessert. The same recipe can be made with chocolate too.

It’s eggless and ‘one bowl stir’ . Easy on mixing , and a creamy dessert you could not

resist.

Made with yoghurt/ curd, milk, and cream .

Some make it with condensed milk ,but since I use unrefined sugar in my desserts , I do

not use.

Those who love to use condensed milk can replace milk for it.

For the recipe now

INGREDIENTS

1 cup cream

1 cup milk

1 cup curd / yoghurt

2-3 tsp instant coffee powder

1/4 cup custard powder/ corn flour

METHOD

Mix all the ingredients to a smooth mix . Pour into a bowl , or individual ramekins .

Cover and steam till done .

You could bake in a water bath too.

This dessert has to be served cold .

After you have baked or steamed refrigerate it and serve.

If you make it one day before, it will taste better.

You could serve with praline or any sauces you like .

VEGETARIAN KANJI


This is my version of nombu kanji recipe in the vegan way.

Lazy, rainy days and One pot cooking served hot is an absolute comfort food

There are many types of vegan rice kanji ( yet to post)with herbs,coconut

milk and fenugreek seeds and many more, differing from cultures and cuisines.

Easy on digestion,can be substituted for those who have an  aversion for a wholemeal at

times.

So let’s get into the simple recipe now..

INGREDIENTS

1 cup broken rice /raw rice

3/4 cup green gram dal

1 carrot chopped

4-5 chopped beans

Few moringa leaves (optional)

Few pieces of cauliflower

1 onion chopped fine/ spring onions

1 tblsp.ginger,garlic,green chilli paste (3 green chillies,1 inch piece ginger ,3-5cloves of

garlic)

1 tsp peppercorns

1 big tomato chopped

1 bay leaf

1/2 -1 tsp chilli powder

1/2 tsp.turmeric powder

1 tsp.garam masala powder

Few mint leaves

1 tsp.cummin seed powder

1 tsp.saunf / fennel seeds

2-3 cups coconut milk

Salt to taste

1-2 tblsp oil/ ghee

METHOD

Heat the oil in a pressure cooker,and add saunf ,and saute the onions till

translucent.Add the ground paste,tomato, vegetables and the rest of the ingredients

except the rice,dal,and milk.

Saute well for 3-4 minutes.Next add the washed rice and dal and saute for another 5

minutes.Add 3 cups of water salt and pressure cook on a slow fire for 10 minutes Allow

the steam to be released on its own.

Mash the mix slightly, and add coconut milk .

Simmer for few minutes.

Serve hot .

Note: Coconut milk/ water can be adjusted to your desired consistency.

CURRY LEAF CHUTNEY


The fragrant curry leaves,not only enhances the aroma in the curry,but has immense

health and cosmetic benefits.

To brief a few benefits.

1.Helps to burn out fat and reduce cholesterol.

2.Good for diabetics.

3.Good for solving digestive issues.

4.Good for eyes as they are powerpacked with Vitamin A &C.

5.Helps in relieving congestion.

6.Good for hair ,in preventing hairfall, acts as a good conditioner when made to a  paste

with curd or coconut milk and applied  to hair.

7.Curry leaf paste heated with any oil, and applied to hair promotes hair growth,and

prevents greying.

Now… let me get into the simple ,healthy tasty recipe

INGREDIENTS

2 cups washed curry leaves

1 tblsp cummin seeds

1 tblsp urad Dal

1 tblsp  gram dal (kadala paruppu)

1 tblsp coriander seeds

7-8 red dry chillies

3-5 pips garlic

A few pepper corns

A pinch of asafoetida powder

1/4 of a coconut

Juice of 1/2 a lime

Salt to taste.

METHOD

Dry roast all the ingredients till the dals turn light brown .( You can roast in oil 1-2 tsp if

you prefer)

Grind to a paste with salt and coconut to a thick paste.

Add lime juice if you like.

This is suitable with iddli,dosas , rice,kanjis,Pakoras,kebabs …

Try your choices and enjoy it’s health benefits!

TENDER JAK /KATHAL BIRIYANI


A vegan biriyani which tastes like non-vegan.

Some points to the jak/kathal. It can be a fruit,nut, or vegan meat .

Frui…..tastes sweeter than honey which no one can resist.It’s seed is a protein rich nut.

A gourmet vegetable,and a superfood .It is known as ‘Kathal’ in North India ,and in

Bengal it is considerd to be the mutton tree.

Known in tamil as ‘palapalam’and ‘kos’ in Srilanka

This breadfruit is highly consumed by Keralites,and Srilankans.

The flesh of the fully grown Jak, when cooked raw is one delicacy served with rice and

curry.

Some consume it with only coconut which is also superfood.

Today the recipe is with the tender Jak

Moving on to the recipe

INGREDIENTS

1 small tender Jak ( outer skin and core removed)

2-3 onions sliced

3-4 slit green chillies

1 tblsp ginger- garlic,green chilli paste(4-5 green chillies,10 cloves garlic,1 inch piece ginger)

1 tblsp biriyani masala powder

3 black cardamons

1 tblsp fennel/ saunf

1 tblsp cummin seed powder

2-3 cardamons

2 pieces cinammon

3-4 cloves

1 tsp chilli powder

1 tsp.turmeric

A handful of curry leaves

Mint and coriander leaves

Dried fenugreek leaves.

Juice of 1-2 lemons

1/2 cup curd

Salt to taste

Oil for frying

Ghee

500 gm basmati/ samba rice (soak for 10-20 minutes)

Preparing the jak

Cut into slices and soak in buttermilk , salt,and turmeric till you prepare the rest of the

ingredients.

Wash again well, add 1 tsp chilli powder( not listed) and salt.

Fry till light golden brown

and set aside.

Note : Fry half of the onions in oil for garnish and set aside .In the same oil you can fry the kathal pieces.

METHOD

Heat ghee and some of the remaining oil.Add saunf,curry leaves and the whole spices.

Next add the remaining onions till translucent.

Add the slit green chillies,green chilli- ginger garlic paste,salt,tomato,chilli powder and

cook till tomatoes are soft.

Next add the fried Jak,curd and the rest of the ingredients and cook for 5-10 minutes .

Add the washed and soaked rice to the mixture .

Add warm water till 1″above rice level and cook on a slow fire till done.

Garnish with fried onions ,some ghee,mint and coriander leaves.

Another method of cooking rice.

Heat some water ,add whole spices and rice.

Parboil rice and add to Jak mixture and cook on a slow fire till done.

Serve with Raita.

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!

SAGO IDDLI


The easiest ever iddli ,with no rice or ulundhu.The only activity is to soak and

steam.Sago/sabuduna/ Sau /tapioca pearls is wonderful in making

payasam,halwas,kesari bhath ,kichidis….

Today I’m going to share the iddli recipe which is lovely served with tomato chutney or

chutneys of your choice.

Moving on to the recipe ..

INGREDIENTS

1 cup sago

1 cup rawa ( roasted )/sooji

2 cups  thick curd

Salt ( to be added after fermentation)

1/4 tsp.baking soda

METHOD

Mix the sago, rawa,and curd and 1/2 cup water allow to soak overnight.

In the morning add baking soda,salt and mix .

If the batter is too thick you can add a little water.( like iddli batter).

Pour into greased iddli moulds and steam for 7-8 minutes or till done.

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.