Vegetarian – Meal Haven

Methi Green Peas Cutlets

Snacks, Vegetarian

Ingredients:

For the filling

Grated or coarsely powdered Khoya/mawa – ¼ cup

Milk powder – ¼ cup

Grated paneer – ¼ cup

Raisins – 10

Coarsely ground cashewnuts – 10

Cardamom powder – ½ tsp

Pepper powder – ¼ tsp

Salt- as required

For the outer covering/coating

Freshly chopped methi leaves – 2 cups

Boiled fresh peas or frozen peas – 1 ½ cups coarsely ground

Ginger garlic paste – ½ tsp

Green chillies – 2 (finely chopped)

Coriander powder – 1 tsp

Garam masala powder – ¼ tsp

Powdered roasted gram flour – ¼ cup

Oil – 1 tsp

To coat the cutlet:

All purpose flour (Maida) – ¼ cup

Water as required

Bread crumbs – ¼ cup

Salt- to taste

Pepper – ¼ tsp Oil – for frying

Preparation

In a bowl, add the ingredients required for filling and mix it well. Keep it aside. Make small balls and keep it aside.

Take a pan. Heat it and add oil. Then, add the finely chopped green chillies and saute. Add ginger-garlic paste and saute again. When the raw smell disappears, reduce the flame to low and add the coriander powder. Do not let it burn. Add the chopped methi leaves and stir fry it. Next, add the coarsely ground peas alongwith the garam masala powder and fry well. Add the powdered gram flour and mix it well.

When the mixture cools down, make balls and make small circular shaped discs and place on a plate. Place the khoa balls in the middle of each disc and cover it with another circular disc and shape it into a ball and press slightly in the middle to form a patty.

In a bowl, add the all purpose flour, pepper and salt. Add water to make a batter of cream like consistency that coats a back of a s spoon. It should neither be too thick or too thin. Dip each patty in the batter and then drop it in the plate of breadcrumbs to coat it well. Repeat the same for all patties.

Brush the patties with oil and place them in the air fryer tray in a single layer. You may fry it in an air fryer at 200 degree C for 10-15 minutes. Flip them after 8 minutes to let the other side cook until it is golden and crisp.

You may also shallow fry it in a tawa/pan with little oil on medium flame, if you do not have an air fryer.

Vatha Kozhumbu

Vegetarian

A traditional tamil brahmin style curry using sundakkai (dried Turkey berry/black nightshade seeds). When I run out of vegetables at home or feel like having a tangy curry, Vatha Kozhumbu comes to my rescue always.

Ingredients:

For Seasoning

Sesame oil – 1 tsp

Mustard seeds – 1 tsp

Jeera/Cumin seeds – 3/4 tsp

Fenugreek seeds/Methi – 1/4 tsp

Curry leaves – 6 – 7

Tamarind – lemon sized ball

For curry

Dried Sundakkai (Dried Turkey berry or black nighshade berries) – 2 tbsp

Salt – to taste

Jaggery powdered – 1 tsp

Water – 1 cup

Sesame oil – 1 tbsp

Rice powder – 1 tsp

To grind:

Sesame oil- 1 tsp

Asafoetida – 1/2 tsp

Urad dal – 1 3/4 tbsp

Whole Pepper – 1 tsp

Whole Red chillies – 7

Curry leaves – 4

Preparation:

Soak the tamarind in warm water for 10 minutes. Then, squeeze it well and keep the juice aside.

Heat a pan and add 1 tsp of oil. Add the pepper, udad dal and saute and then add red chillies, curry leaves and hing. Fry till it becomes slightly brown in colour.Transfer to a mixer when it cools down. Grind it to a smooth paste.

In the same pan, add a teaspoon of oil. Add mustard seeds, cumin seeds, fenugreek seeds and the sundakkai and saute till it becomes slightlly brown. Add curry leaves and the ground paste to it and saute tll the raw smell disappears. Add the tamarind extract and let it boil for about 10 minutes on low flame. Add 1 cup of water, rice powder and the jaggery and boil until it starts to thicken. Stir it in between. When it is slightly thickened, take it off the flame.

Serve it with rice and any vegetable kootu.

Mooli Parathas (Radish Parathas)

Breakfast, Vegetarian

Ingredients:

Radish – 3 – 4

Green chillies – 3 chopped

Coriander leaves – 2 tbsp chopped

Curry leaves – 1 tsp chopped

Onions – 1 big finely chopped

Garam masala powder – ½ tsp

Coriander powder – ½ tbsp.

Asafoetida/hing – ¼ tsp

Salt – to taste

Oil – 1 tbsp for frying parathas

For the dough:

Whole wheat flour – 1 ½ cups

Salt to taste

Water – 1/4 cup or little more

Oil – 2 tbsp

Preparation:

Take a bowl and grate the radish. Keep it aside. Squeeze the radish well and take out all the water. Keep the water aside as you can make the flour dough with this water.

Heat oil in a pan. Add the chopped green chillies, chopped curry leaves, asafoetida and onions. Saute well till the onions turn translucent. Next, add the grated and squeezed radish and saute well. Then, add the coriander powder and the garam masala powder and saute until the raw smell disappears. Add coriander leaves and cook till the mixture becomes dry. Make sure that it does not have any moisture in it. Remove it to a plate and let it cool.

Making the dough:

In a bowl, add the flour, salt and the water squeezed out from the radish. Start kneading the dough adding a little more water. Knead it into a smooth but not firm dough. The dough should be soft and pliable. Rest it for 10 minutes and cover with a cloth or cling film.

Assembling the paratha:

Make smooth balls from the dough and flatten them slightly by rolling it with a rolling pin. Roll it into 4-5 inch diameter circle. Add ¼ tsp of oil and spread on it before placing 1 1/2 tbsp of radish mixture on it, in the centre. Gather the edges and pinch it into the centre. Seal it tightly and flatten by pressing gently.

Dust into fry flour again and roll it gently into 6 inch diameter circle.

Heat a tawa and when it becomes hot, place it on the hot tawa and cook both sides brushing little oil on it. Repeat the same process for the rest of the parathas.

Moringa Leaves/Drumstick Keerai Poriyal

Vegetarian

Drumstick leaves are a good source of Iron, Vitamin A, B and many other minerals. They are also given to nursing mothers to increase lactation. In South India, a lot of drumstick leaves are consumed in all households, for its nutritious value.

Ingredients:

Onion – 2 medium

Garlic – 6 – 7 cloves (cut vertically)

Cleaned Moringa leaves/Drumstick leaves – 2 cups or 250 gms

Groundnuts/Peanuts – 10 pieces

Peanut powdered – 2 tbsp

Grated coconut – 2 1/2 tbsp

For seasoning:

Mustard seeds – 1/2 tsp

Split Udad dal – 1/4 tsp

Red chillies – 3 (broken into 2 pieces)

Asafoetida – a pinch

Preparation:

Wash and clean the drumstick leaves well. Chop it roughly and keep it aside.

In a kadai/pan, heat oil. Add the mustard and when it starts to spultter, add the udad dal, broken red chillies and asafoetida. Next, add the onions and the garlic and saute well till the onions become translucent. Add the chopped leaves and stir it well. Add salt after the greens are cooked as the greens shrink after cooking. Unlike other greens, these leaves do not become mushy after cooking. Do not overcook the leaves.

Add the peanut powder, some whole peanuts and the grated coconut and serve with sambar rice or curd rice.

Moringa Stalk Rasam/Drumstick Stalk Rasam

Vegetarian

A Rasam bursting with flavours! The moringa stalk adds a punch to this healthy rasam and whenever I buy Moringa leaves at home, the leaves are removed and the stalk always goes into preparing this rasam. I also add curry leaf sprigs (whenever I have stock of it) to this rasam for added flavours.

**Ingredients**

Tomatoes – 2 big
Drumstick Stalks – 7-8 stalks
Tamarind – a lime sized ball
Rasam Powder – 2 tsp (any store bought)
Roasted jeera powder – 1/4 tsp
Pepper powder – 1/4 tsp
Coriander leaves – 2 stalks (chopped)
Salt – to taste

**For Seasoning:**

Oil/ghee – 1 tsp
Curry leaves – 1 stalk
Asafoetida – 1/4 tsp
Garlic – 1 cut into pieces (optional)
Jeera/Cumin seeds – 3/4 tsp
Mustard seeds – 1/2 tsp
Red chillie – 1

**Preparation**

Soak the tamarind in 1/4 cup of warm water for 10 minutes. Squeeze it well and strain the residue, using a sieve. Keep the tamarind water aside for use in the rasam.

Wash and chop the drumstick stalks . Take a pan and add 3 cups of water and the drumstick stalk into it. Add tomatoes chopped into big pieces and let it boil until it is cooked well. Remove the stalks using a tong and mash the tomatoes well. Or alternatively, you may pressure cook the stalks and tomato in a cooker for 5-6 minutes on medium flame. Remove the stalks and mash the tomatoes.

When they are cooked well, add the rasam powder, tamarind paste, jeera powder, pepper powder and salt. I use MTR or Priya brand rasam powder for this rasam. Boil it for 3-4 minutes on medium flame and put off the flame.

Meanwhile, heat a small tempering pan. Add oil/ghee and crackle mustard seeds. Add chopped garlic, jeera, curry leaves, red chillie, asafoetida and fry for a couple of seconds. Add this tempering to the rasam and cover it immediately. Garnish with chopped coriander leaves.

Pomegranate Parsley Salad

Vegetarian

A fresh and vibrant pomegranate salad which will bring a zing to your party. This sweet and sour salad using pomegranate molasses and honey provides extra pops of flavour and adds an incredible brightness to this sald. One of my favourites, I urge you to try this and et me know how you liked it.

Ingredients:

Parsley leaves – 1 cup chopped

Coriander leaves – 1/4 cup (optional)

Pomegranate seeds – 1/4 cup

Brinjal cubed and fried – 1/4 cup

Croutons or Fried kuboos – 1/4 cup

For the dressing:

Pomegranate molasses – 1 tbsp

Honey/brown sugar – 1/2 tbsp

Pepper powder – 1/4 tsp

Oilve oil – 1 tbsp

Salt – a pinch

Add these ingredients in a bowl and mix it well using a whisk. Keep aside.

Preparation:

In a bowl, add parsley leaves, pomegranate seeds, fried brinjal and combine well. Add the salad dressing to it and mix. Add the croutons and serve.

You may shallow fry or air fry the brinjal pieces separately . Also, shallow fry or air fry the kuboos pieces and keep it aside.

To air fry the brinjal:

Place the chopped brinjal pieces in the air fryer basket. Sprinkle very little salt on top. Set the air fryer to 180 degree C for about 15 minutes and take it out.

To air fry the kuboos pieces:

Also, chop the kuboos bread to pieces and place it in a single layer on the air fryer basket. Sprinkle little salt over it and brush it with a few drops of oil. Set the temperature at 180 degree C for 20 minutes. It will turn very crispy.

Arachuvitta Sambar

Vegetarian

This sambar is specially prepared on occassions and goes well with idli and dosas. The term ‘arachuvitta’ means to grind. Here the coconut and spices are sauteed and ground which gives this sambar a distinct taste.

Ingredients:

For Paste

Coriander seeds – 2 1/2 tbsp

Red chillie – 5

Bengal gram dal/Chana dal – 1 tbsp

Fenugreek seeds – 1/4 tsp

Whole pepper – 1/2 tsp

Fresh grated coconut – 1/4 cup

Raw rice – 1/4 tsp

For sambar:

Tur dal – 1/2 cup

Tamarind – 1 small lemon sized ball

Shallots – 6 -7

Tomato – 2 small

Carrots – 1/2

Ladies finger – 4-5

Brinjal – 2 small

Drumsticks – 1 long (cut into 5 – 6 pieces)

Coriander leaves – 1 tsp chopped (for garnish)

Jaggery – a small piece (optional)

Oil- 1 tbsp (preferably gingely oil)

Salt – to taste

For seasoning:

Oil – 1/2 tsp

Mustard seeds – 1/4 tsp

Asafoetida – a pinch

Jeera/Cumin seeds – 1/2 tsp

Curry leaves – 2 sprigs

Preparation:

Soak the tamarind ball in 1/4 cup warm water for 10 minutes. Squeeze it out well and strain the pulp. Keep it aside.

Take a pressure cooker and add the cleaned tur dal to it. Add about 1 1/2 cups to it and cook for 3 -4 whistles. Remove and when the pressure is released, mash the dal well and keep it aside.

Meanwhile, prepare the paste. Take a pan and add the bengal gram dal and coriander seeds. Saute it well and add the fenugreek seeds, pepper and the red chillies, Fry it well for 3 – 4 minutes and then add the coconut lastly. Roast for a few seconds till it turns slightly brown. Remove from fire and let it cool. Transfer to a mixie and let it cool. Grind to to a smooth paste (some like it to be a coarse paste).

In another pan, add all the vegetables and 1/4 cup of water and let it cook. When it is almost cooked, add the tamarind pulp and boil once. If you are using jaggery, add the jaggery. Then, add the mashed dal and the ground paste to it and on a medium flame, let it simmer for 3-4 minutes.

Season the sambar with the ingredients mentioned ‘under seasoning’. Garnish with coriander leaves.

Keerai Masiyal (Mashed Greens)

Vegetarian

This Arai keerai masiyal or kadayal is a traditional recipe made at home and is a healthy addition to the sumptous South Indian meals. It can be made with Siru keerai also. In Tamilnadu, different types of greens are available in the market like Arai keerai, Siru keerai, Mulai Keerai, Ponnanganni keerai etc….This recipe is prepared without the addition of dals.

Ingredients:

Arai Keerai or Amaranthus – 1 bunch

Onion – 1 big (chopped)

Green chillie – 1 (cut into pieces)

Turmeric powder – less than 1/4 tsp

Tomato – 1 small (chopped)

Salt – to taste

Oil – 2 tsp

For Seasoning:

Oil/Ghee – 2 tsp

Mustard Seeds – 1/2 tsp

Urad dal – 1 tsp

Tamarind – a very small piece

Whole Red chillies -2

Hing/Asafoetida – a pinch

Preparation:

Clean and wash the greens well. Chop it roughly and keep aside.

Heat oil in a pan. When it becomes hot, add the chopped onions and saute well. When it turns pink, add the green chillie and the tomatoes. Add the chopped greens, tamarind piece, turmeric powder and saute it till the greens shrinks a bit. Close and cook until the greens are cooked. Add enough salt and when it cools down, transfer it to a mixie. Grind it to a coarse paste.

Lastly, season it wiith mustard seeds, udad dal, whole red chillie and asafoetida. You may skip the tamarind and use 1 big tomato instead and also adjust the quantity of green chillies to suit your taste.

Serve hot with rice and ghee.

Brinjal Drumstick and Potato Masala

Vegetarian

Kathirikkai Murungai Thokku is a semi-dry curry which is flavourful and can be served with rice of any kind lemon rice, plain rice or coconut rice. It can also be served with dal, rice or chapathi.

Ingredients:

Brinjals – 3 medium

Potato – 1 big (diced)

Drumstick – 2 (cut into medium long pieces)

Onion – 2 Big (chopped)

Tomato – 2 medium

Ginger garlic paste – 1 tsp

Turmeric powder – 1/2 tsp

Chillie powder – 1 tsp

Coriander powder – 1 1/2 tsp

Curry leaves – 2 sprigs

For seasoning:

Sesame oil or any cooking oil – 1/2 tbsp

Mustard seeds – 1/2 tsp

Chana dal/Bengal gram dal – 1/4 tsp

Curry leaves – 4 or 5 leaves

Hing – a pinch

Ingredients:

Add oil to a pan. When it becomes hot, add the mustard seeds, chana dal, hing and curry leaves. Add the chopped onions and saute till they turn pink in colour. Add the ginger garlic paste and saute again till the raw smell disappears. Next, add the chopped tomatoes and curry leaves and saute until they turn mushy. Now add the turmeric powder, coriander powder and the red chillie powder and saute it again for 3 – 4 minutes sprinking a little water in between.

Add the drumstick, brinjal and the potatoes and stir. Add 1/2 cup of water and close. Let it cook for 6 – 7 minutes until the water has absorbed. Keep stirring in between so that it does not burn. Swtich off the flame and serve.

Garnish it with coriander leaves.

Tomato Soup

Vegetarian

A rich and creamy soup which is loved by all…..

Ingredients:

Olive oil – 1/2 tbsp

Butter – 1 tbsp

White big onion – 1 finely chopped

Garlic cloves – 3-4 peeled

Vegetable broth or water – 1/2 cup

Full fat milk – 1 1/2 cups

Tomatoes – 4 big

Sugar – 1/4 tsp

Thyme – 1 spig/Basil – 2 – 3 leaves

Chillie flakes – 1 tsp

Salt – As required

Freshly ground black pepper – 1 tsp

Preparation:

Heat the oil and melt the butter in a wide bottomed pan. Add the chopped onions and saute it till it is slightly browned. Then, chop garlic and add it to the pan and saute it. Add chopped tomatoes and chillie flakes and saute it till the tomato becomes pulpy. Add the milk and water and let it cook. Check the seasoning (salt and pepper). When it cools down, blend it in a mixie. Serve hot with croutons and garnish of basil or thyme .

To make a richer soup, combine 1/2 cup fresh cream or sour cream with 1/2 tsp minced fresh thyme/basil. Add a dollop to every serving.