Vegetarian Recipes - No comments - Page 8

Bitter Gourd Puli Curry

1 large bitter gourd
1 large onion, chopped
2-3 dried chillies, cut pieces
2 stalks curry leaves
ginger paste
mustard seeds
urad dhall
fennel seeds
fenugreek seeds
tamarind juice
salt
tumeric pdr
chilli pdr

Method

Slice half the bittergourd - lengthwise and remove the seeds.  Slice the bittergourd thinly.. Add salt and set aside for a hour. This is to bring down the bitterness. Then wash and drain. Add tumeric and deep fry (should half fry)

In a pan, add oil. Oil heated up add onions, dried chillies, curry leaves, mustard, ginger, fennel seeds, urad dhall and fenugreek. Fry golden brown. Add fried bittergourd. Mix well. Add tamarind juice, chilli pdr and tumeric pdr. Keep stirring until you no longer have the raw smell of curry pdr. If the juices of tamarind dries up, add more juice (or water if you don't like sourish). Taste for seasoning and add more salt. As optional, 2 mins before removing from stove, add 2 tbs of coconut milk. Stir and remove.

Goes well with white rice. Edited by Caryn - 17 years ago

Jenim, throw in the salted water and quickly jump back. hehehehe........ that is what I always do. Seriously.   😆 😆 😆

Chellama, another valaikai skin recipe for you.

Valakai skin
ginger
dried chillies + curry leaves (deep fried in oil)
shallots
grated coconut
tamarind juice (thick)
salt

Quantity at your discretion.

First remove all the green skin lightly. Then there is a second skin (light green), remove it from the banana.

Take the second skin. Boil in water. Once cooked take out and cool.

In a blender / ammi, grind all the ingredients together until fine.
Goes well with rice, thosai, idli etc.

Vatral Kozhambu : Though the name says "vatral" we can make it with fresh veggie as well. Ladies' finger, brinjal are a few that can be used. But my favourite is small onions + tomatoes + garlic cloves.

To grind: dry roast - 6 red dry chillies, 2 tablespoons dhania seeds, 1/2 teaspoon black pepper corns, 1 tea sp kadalai paruppu (bengal gram), 1 tea sp. tuvar dhal, 1/2 tea sp jeera seeds and a few fenugreek seeds. Roast them till golden brown and make a fine powder in the mill.

Soak a big lemon sized ball of tamarind and extract thick juice.

peel and cut a few small (sambar) onions, tomatoes and a few garlic cloves ( use according to the volume u need)

Place a thick bottomed pan in the stove. Add 4 table sp of gingely oil (nalla ennai). Pls keep the fire low. add mustard seeds and allow to flutter, add a tea sp of tuvar dhal, a few seeds of fenugreek and curry leaves. Add the cut veggies and fry for 2 mins. Add the dried powder ( u can use sambar powder if u have ready made as well but dont use if it has sombhu or garam masaala in it) and saute for a minute. add the tamarind juice, salt , turmeric powder (1/4 tea sp) and a pinch of a asafoetida powder. Allow it to boil until the pungent smell of masala subsides. It is known as Vattal kozhambu only because u allow it to reduce in volume. We always serve vattal kozhambu by a table spoon - 1 to 1 1/2 spoons will be enough for 2 big tea cups of cooked rice!!! Add a few fresh green curry leaves before u serve - adds more aroma and taste.

Hope u all will like this.

Try this potato tomato masala.

POTATO   TOMATO MASALA

Ingredients:
500 grms potatoes ( boiled and mashed roughly into small chunks )
3 big tomatoes   chopped
2 big onions chopped
4 pips garlic minced
1 inch ginger minced
2 red and green chillies sliced long
1 tbs chillie powder ( more or less to your taste )
1 tbs coriander powder
tsp cumin powder
tsp tumeric powder
1 tsp lime juice ( more or less to taste )
1 tbs tomato puree
tsp mustard seeds
2 sprig curry leaves
2 tbs oil   or a bit more
1 tsp sugar   ( optional )
salt to taste
chopped coriander leaves

Method:
Heat the oil in a wok, add the mustard seeds.
Then add the garlic, and ginger and fry.
Now add the onions and saut till they turn slightly brown
Now add the curry leaves, tomatoes and cut chillies.
Stir fry till oil serperates and gets mushy.
Now add the potatoes and mix well.
Add salt, tomato puree and enough water to cover the potatoes.
Bring to the boil, and let it simmer, till you get the correct consistency.
Finally add the sugar and lime juice, and remove.
Decorate with chopped coriander leaves..

 

Edited by Kavitha Ravi - 17 years ago

TIPS ON HOW TO PREPARE SOFT FLOUR

How to prepare flour:

This is how to prepare flour to make soft puttu and iddiyappam

Soak 500 grms of rice in water for 2 hours.
Drain and dry it on a thick towel for few hours.
The rice must be dry, but still cold to the touch.
Make fine flour out of this using a mixie.
Cover this flour in a cloth and steam it in a steamer
Or idli cooker for 10 to 15 minutes.
When cooked the flour dosen't stick to your hands when touched.
When cold break up the lumps and dry it in the hot sun.
Sieve it once and let it dry nicely.
Store it in an airtight container.
This way the flour will stay fresh for a long time.


Note: The above method is to keep the flour.
If you doing the puttu , or iddiyappam immediately, you need not dry the flour. This flour can be used for all kinds of steamed palagarams.

This is how the steamed rice flour will look like.

Edited by Kavitha Ravi - 17 years ago

MAKING IDIYAPPAM

Method:
Take required amount of of the prepared flour.
Boil water in a small pan, with required amount of salt.
Pour this hot water into the flour and mix well using a spoon.
Add water slowly as you stir. Stop once you think if it is
Enough to make a soft dough. Knead nicely.
You can apply oil to your hands when you knead.

Heat water in a steamer. Line with a wet cloth.
Apply oil inside your idiyappam mould or maker.
Put the dough in and press the idiyappam maker go in
Circles on the steamer plate. Steam for 10 - to 15 minutes.
Do same for the rest of the flour.
Serve with coconut and sugar, sothi,  sweet coconut milk, or kurma.

Note: Normally the ratio is 1 cup of flour to 1 cup of water.
           It differs with the flour. So use your own discretion

Edited by Kavitha Ravi - 17 years ago

MANGO PACHADI

Ingredients:

2 large mangoes, peeled and cut into slices. ( very,very little ripe )
1 tbs chillie powder     more or less to taste
tsp tumeric powder
tsp mustard seeds
1 sprig curry leaves
cup sugar    more or less to taste
1 tbs oil
salt to taste
2 cups of water   ( Important keep near the stove. )

Method:
Heat the oil in a wok. Add the mustard seeds, and curry leaves.
Slow the flame very low.
Add the chillie powder and tumeric powder. One quick stir.
Quickly pour the two cups of water in the wok.
( The powders should not burn. )
Add in the mango slices, little salt, and simmer over low heat .
Let it cook to a thick mass. You can mash with your spoon.
Now add the sugar, and cook till the sugar dissolves and has
Blended into the mango pulp.
Taste for sugar and salt and remove from fire.
A good accompaniment for a vegetarian meal.

MANGO  PACHADI.

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Edited by Kavitha Ravi - 17 years ago

Rajma (Red Kidney beans) Curry.

Ingredients:
1 cup OR 2 cans of Red Kidney Beans
2 medium sized Onion
1 large Tomato
2 Green chilli
1 tbsp Ginger-garlic Paste
1/2 tsp Garam masala Powder
1 tsp Coriander/Dhania Powder
3/4 tsp of Cummin powder
1/2 tsp Chilli powder
Salt to taste

Method:
     Soak the rajma overnight and boil in a pressure cooker till tender.
      (This step is not needed if you are going to use the canned beans.)
     Heat oil in a pan and add the chopped onions and ginger garlic paste.
     Cook till brown.
     Add the chopped tomatoes, green chillies and cook till pulpy.
     Add chilli, coriander & cumin powder, salt and 2 cups water and boil well.
     Add the rajma and cook on a low flame for about 10-15 minutes.
     Add the garam masala powder and cook further for another 10 minutes or till the gravy thickens.
     Garnish with cut coriander leaves.
     Serve hot with steamed rice/Nans/chappathis.

Pineapple Rice

1 cup cooked rice,
1/2-3/4 cup pineapple pieces (depending on the amount of sweetness you want)
2 tbsp raisins,
3-4 green chillies (more if you want the rice to be spicy)
1/2 cup Peas
1 1/2 tsp cooking oil
Salt to taste
Ajinamoto salt - a little
Soy sauce - 1-2 tbsp.


Method:
Actually it is very easy.
In oil add green chillies, pineapple pieces & peas and fry till the pineapple is cooked.
Then add raisins,after frying it for few seconds add salt,little ajinamoto and soy sauce.
Now add the cooked rice and mix well. That's it.

Tips: If you want more sweet you can add more pineapple pieces and the same way if you want the rice to be more spicy, add more green chillies.
Since my kids aren't ready to take the spicy yet, I just added 2 G.chillies and you can't even see the trace of Soy sauce! 😊
Bonus: For the same above reason (i.e. to make it more kids pleasing meal), I just added Ghee fried cashewnuts at the end to decorate the rice! 😃 Enjoy!!

Maampazha Pulliseeri

Ingredients:
2 cups ripe mango pieces
cup yogurt
cup grated coconut
5 green chillies    (more or less to your taste)
tsp tumeric powder
tsp mustard seeds
salt to taste
1 sprig curry leaves.
2 tbs coconut oil

Method:
Cook the mango pieces with a cup of water,salt and tumeric powder
On medium heat for about 5 to 6 minutes.
Meanwhile grind the coconut, the green chillies, with little yogurt.
To make a thick smooth puree.
Stir the puree into the cooking mangoes and simmer for 5 minutes.
Beat the remaining yogurt with a large spoon to make a smooth liquid.
Pour this over the mango pieces.
When the liquid in the pot starts bubbling, remove it from the stove.
Pour the oil in a pan and temper with the mustard seeds and curry leaves. Pour the tempering into the pulliseeri, stir gently.
Set aside for few minutes to allow the flavors to blend.
Serve with rice.

Edited by Kavitha Ravi - 17 years ago