Vegetarian – Page 2

Milagu Kuzhambu/Pepper Curry

A spicy curry which is prepared using black pepper, tamarind and garlic. Made during rainy seasons or to combat a runny nose or cold, this curry should be had with hot rice and a tsp of ghee.

Ingredients:

Whole Red Chillie – 1

Garlic cloves – 4

Tomato – 1/2 medium size

Onion – 1/2 medium size

Whole Pepper – 2 tsp

Coriander seeds – 1/2 tsp

Tamarind – a small ball

Grated Coconut – 6 tsp

Turmeric powder – 1/2 tsp

Oil – 2 1/2 tsp

Salt as needed

For seasoning:

Mustard – 1/2 tsp

Udad dal – 1/4 tsp

Methi seeds -1/4 tsp

Jeera/Cumin seeds – 1/2 tsp

Curry leaf – 1 sprig

Preparation:

Soak the tamarind in half cup of warm water. Chop the onions and garlic finely. Also, chop the tomatoes and keep it aside.Heat a pan and add 1/2 tsp of oil. Add the coriander seeds, red chillie and peppercorns and saute well till it turns slightly brown in colour. Then, add the coconut and put off the flame. Do not saute but only stir it once and take it off immediately. When it cools down, grind it to a smooth paste in a mixie.

In the same pan, add 2 tsps of oil. Add the items listed under ‘seasonings’ and saute until the dals turn slightly brown. Then, add the onions and saute until it is pink in colour. Next, add the garlic and saute well, followed by chopped tomatoes. Then, add the ground paste and saute for 5 minutes until the raw smell disappears. Add 2 cups of water and the tamarind water (squeeze the tamarind pulp and add only the water) and boil for 5-7 minutes on low flame. Adjust the seasoning and remove from the flame.

You may serve this with hot rice and a dollop of ghee.

Varatharacha Kadala Curry (Brown chickpeas and stir fried coconut curry)

Uncategorized, Vegetarian

This is an authentic curry from Kerala, served with steamed rice cakes(called puttu) and usually served for breakfast. The thick slightly spicy gravy can be also eaten with chappathis. The aromatic spices are ground with roasted coconut to make this nutritious dish.

Ingredients:

For curry

Kadala/black chick peas – 1 cup (soaked overnight)

Tomato – 1 medium

Onion – 1 small

Coconut pieces- 2 tbsp

Mustard seeds – 1/4 tsp

Curry leaves – 1 sprig

Salt as needed

Water – 3-4 cups or as needed

For roasting and grinding

Coconut Grated – 1 1/4 cup

Fennel seeds/Saunf – 1/2 tsp

Garlic – 2 cloves

Small onions/shallots – 3

Pepper corns – 3

Ginger – 1/2 inch piece

Curry leaf – 3 to 4 leaves

Green chillie – 1

Turmeric powder – 1/4 tsp

Chillie powder – 3/4 tsp

Coriander powder – 1 1/4 tsp

Preparation:

Soak the chickpeas in water overnight. The next day, cook the chickpeas in cooker adding about 3-4 cups of water with enough salt, for about 6 whistles on a medium flame. Put off the flame and let it cool.

Heat a pan and add 1 tbsp of coconut oil. When it becomes hot, add the chopped ginger, chopped garlic, green chillie, chopped shallots, grated coconut and saute it well. Make sure to keep the flame on low to medium. The coconut should be sauteed for about 10 – 12 minutes until it becomes brown in colour. Now reduce the flame to low and add the red chillie powder, coriander powder, turmeric powder and saute it and do not let it burn. Transfer it to a plate and let it cool. When it cools down, tranfer it to a mixie and grind it to a fine paste.

In a pan, heat oil. When the oil becomes hot, add the chopped onions and chopped tomato. Saute it well until it becomes mushy. Add this to the cooker alongwith the chick peas and the ground paste and let it boil with an open lid for 5 to 8 minutes on medium heat.

In the same pan, add a tsp of oil and fry the coconut bits until they are golden brown. Add these fried coconut pieces to the cooker while it is boiling. After the coconut pieces are removed from the pan, add mustard, whole red chillie, curry leaf and add these also to the cooker. Keep it closed for some time.

Serve with puttu or rice.

Mushroom Soup

Vegetarian

This soup is full of flavour and surpringly simple. Perfect for a cold rainy day, it can be prepared in less than 20 minutes.

Usually as per the traditional method a roux is made (flour, butter and milk mixture) and added to the soup. I prefer to make it in 1 pot and skip the flour. I add in the milk alongwith the mushrooms and cook it together and puree it. As it is thick enough, I avoid adding the flour.

Ingredients:

Fresh Button Mushrooms – 250 gms

Onion – 1 big

Chillie flakes – 1/2 tsp

Pepper powder – 1/2 tsp

Butter – 1 1/2 tsp

Garlic – 4 – 5 cloves

Bay leaf – 1

Milk – 1/2 cup

Parsley sprig or Rosemary sprig – 1

Vegetable stock or water – 1 1/2 cups

Fresh cream (optional) – 1/4 cup

Preparation:

Chop onions finely and wash and slice the mushrooms. Set them aside in a bowl separately. Chop the garlic and parsley or rosemary and keep them aside in separate bowls.

Heat oil in a pan. When it becomes hot, add the bay leaf, garlic and chopped onions. Stir them over medium heat until it turns slightly golden. Now, add the chopped mushrooms and saute. Add the red chillie flakes and pepper powder and saute for about 5 minutes. At this point, I usually remove some of the mushroom from the pan to add it into the soup later and also for garnish. Next, add in the milk, and the water and cook the mushrooms in it until it is fragrant.

Remove from fire and when it is cooled, transfer it to a blender and puree it in small batches until it is thick and smooth

If adding cream, return pot to flame and lower the flame. Slowly, add the cream and stir . Add half of the chopped parsley into the soup. Season it with salt.

Garnish with other half of the parsley and serve.

Seppankizhangu Varuval or Fry/Arbi Roast/Colocasia Roast

Vegetarian

An easy side dish which pairs well with rice and sambar or yogurt rice. It is often made at home and is simple and quick too…

Ingredients:

Colocasia/Seppankizhangu/Arbi – 10 pieces

Curry leaves – 1 sprig

Mustard Seeds – 1/2 tsp

Urdad dal – 3/4 tsp

Sambar powder – 2 tsp

Chillie powder – 1/2 tsp

Turmeric Powder – 1/4 tsp

Fennel /Saunf Powder – 1/2 tsp

Rice flour – 2 tsp

Asafoetida – a pinch

Salt – to taste

Sugar – a pinch

Oil – 2 tbsp + 1 tsp

Water – 2 tbsp

Preparation:

In a bowl, mix the chillie powder, sambar powder, turmeric powder, rice flour, fennel powder, salt, sugar and asafoetida. Add 2 tbsp of water to make it a paste.

Add colocasia to a pressure cooker with enough water to cover it. Cook the colcasia for 3 whistles or for about 5-7 minutes. After the cooker cools down, drain the water. Take out the colocasia and remove the skin. Chop it into 1/2 inch rounds. Smear it with the paste all over.

In a pan, add 1 tsp of oil. When it is hot, add mustard seeds, udad dal and curry leaves. When the udad dal turns golden in colour remove it onto a plate and add 2 tbsp of oil. When it is hot, turn the flame to medium low and place the colocasia on it. Roast until it turns golden in colour and serve hot.

Mattar Paneer (Green Peas and Cottage Cheese curry)

Vegetarian

A popular North Indian paneer dish made of peas and cottage cheese simmered in a tomato based gravy with spices.

Ingredients:

Cumin seeds – 1/2 tsp

Cinnamon – 1 inch piece

Bay leaf – 1

Onion – 1 big (finely chopped)

Ginger garlic paste – 2 tsp

Red chillie powder – 1 tsp

Corinder powder – 1 tsp

Cumin powder – 3/4 tsp

Turmeric powder – 1/2 tsp

Green peas (fresh or frozen) – 1 cup

Paneer (Cottage cheese) – 1 cup or 250 gms

Sugar – 1/2 tsp

Cream – 2 tbsp (optional)

Garam masala powder – 1/2 tsp

Kasuri methi (dried fenugreek leaves) – 1 tsp

Tomato paste (store bought) – 1 tsp

Lime juice – 1/2 tsp

To grind:

Tomatoes – 2 (medium)

Green chillies -3

Cardamom – 2 -3

Cinnamon – 1/2 inch piece

Cashewnuts – 6 -7

Whole pepper – 5 -6

Preparation:

Add the panner cubes in warm water for about 15 minutes before adding it to gravy. This will prevent it from becoming chewy and rubbery.

You may use honey instead of sugar as it enhances the taste of the curry.

I have used store bought tomato paste for colour.

For making shahi paneer curry, you may add a few melon seeds or badam, 1 tsp poppy seeds to the masala while making the tomato paste.

Start by making a paste of tomatoes, green chillies, cinnamon, cardamom, peppercorns and cashewnuts.

Heat ghee and oil in a pan. When it is hot, add cumin seeds, cinnamon, bay leaf and saute. Then, add chopped onions and fry until it turns translucent. Then add the ginger garlic paste and saute again until the raw smell disappears.

Add the ground paste and saute again for 4 to 5 minutes. Then add chillie powder, turmeric powder, cumin powder, coriander powder, tomato paste and salt and saute until the masalas again.

Add the peas and saute well. Now, add warm water and boil it once or until the peas is cooked. Add cream, garam masala, lime juice, kasuri methi and sugar and mix well.

Finally, add the paneer cubes and mix well. Garnish with coriander leaves and serve with tandoori naan, chapathis, rotis….

Pumpkin Soup

Vegetarian

A silky pumpkin soup full of flavour and a perfect healthy food packed with Vitamin A and anti-oxidants, for the entire family.

Ingredients:

Yellow Pumpkin/Butternut Squash diced into cubes – 1 1/2 cups

Butter – 1/2 tbsp

Onion – 1 medium chopped

Carrot – 1/2 chopped

Water – 2 cups

Ground jeera/cumin – 1/2 tsp

Ginger powder – 1/4 tsp

Garlic chopped – 6 cloves

Pepper powder – 1/4 tsp

Red chillie flakes – 1/2 tsp

Vegetable or Chicken Stock cube – 1

Bay leaf – 1

Cream – 1/4 cup

Salt to taste

Lime juice – 1/2 – 3/4 tsp

Preparation:

Heat a pan. Add butter and melt it. When it starts to melt, add the bay leaf followed by chopped onions and garlic. Saute well. When the onions caramelise and turn slightly brown in colour, add the chopped carrots and diced pumpkins and saute for 3 – 4 minutes. When it starts to soften, add the cumin powder, pepper powder, red chillie flakes, ginger powder, salt and saute again for a good 2 – 3 minutes.

Add 2 cups of water and vegetable or chicken stock cube . When it starts to boil, lower the heat and simmer it for 10 minutes until the veggies are cooked.

Turn off the heat and take the pan off the stove. Using a hand blender, puree it or blend it to a fine paste in a mixie. Add the soup back over medium heat and stir the cream in to your desired consistency. Do not add the cream when the soup is very hot as it may curdle.

Add lime juice and serve hot. Garnish it with nuts and parsley.

Mambazha Puliserri(Kerala Style Ripe Mango and Yogurt Curry)

Vegetarian

A traditional curry from the State of Kerala which is prepared for Onam Sadya (Onam feast). I first had a taste of it at my mom’s friend’s place in Calicut for Onam Sadya when I was young and used to wait for Onam to have it.

This curry has a sweet n sour taste and is a slightly thick gravy which is midly spiced.

Ingredients:

Diced ripe mangoes – 3/4 cup

Water – 2 cups

Thick Yogurt – 3/4 cup

Turmeric powder – 1/2 tsp

Jaggery powdered – 1 tsp (optional)

Salt

Curry leaves – 1 sprig

To grind:

Grated coconut – 1 cup

Cumin seeds/Jeera – 3/4 tsp

Green chillies – 3

Water – 2 tbsp for grinding

Pepper corns – 4 or 5

Seasoning:

Mustard – 1/2 tsp

Fenugreek seeds – 4 to 5 seeds

Whole red chillies – 2

Curry leaves – 1 sprig

Coconut oil – 1 tsp

Preparation:

Wash and dice the mangoes. Add them to a pan or kadai and add 2 cups of water, turmeric powder and curry leaves. Boil it and cook until the mangoes are soft and turn mushy.

In a mixie jar, add grated coconut, peppercorns, green chillies, cumin seeds and grind to a smooth paste adding water.

Add yogurt in a bowl and with a whisk, make sure that there are no lumps in the yogurt and add it to the cooked mango. Ensure that the flame is low and make sure that the curry does not boil as it may curdle the yogurt. Add the powdered jaggery and salt and mix well.

Switch off the flame and season with coconut oil, mustard, asafoetida, fenugreek seeds, whole red chillies and curry leaves.

Notes:

Add salt only after curd and jaggery are added.

Tempering in coconut oil is recommended for authentic taste.

Once yogurt is added, make sure the flame is on low and do not boil it.

Vazhakkai Varuval/Roast (Raw Banana Stir Fry)

Vegetarian

A quick stir fry using raw bananas which can be served with rice and curries.

Ingredients:

Raw Banana – 3

Oil – 1 1/2 tbsp

Gram flour – 1 tsp

To grind:

Aniseed/Saunf – 1 tsp

Pepper – 1 tsp

Ginger – 1/4 inch piece

Garlic – 3 cloves

Onion – 1 small

Tomato – 1 small

Red chillie powder – 1 1/2 tsp

Coriander powder – 1 1/2 tsp

Salt – to taste

For seasoning:

Mustard – 1/2 tsp

Udad dal – 1/4 tsp

Curry leaves – 7-8

Preparation:

Wash and peel the raw bananas and chop it into thin rounds as shown in picture.

Grind the items under ‘to grind’ and apply this masala on the sliced bananas.

Heat oil in a pan. Add mustard seeds and udad dal. When it starts to sizzle and turns golden in colour, add the curry leaves. Add the coated bananas to the pan.

On a low flame, toss the bananas for 2 minutes. Sprinkle little water in between and cover and cook them. Keep sauteeing them often as the masalas may stick to the pan. Add 1 tsp of oil if required. When they are cooked, you may sprinkle a tsp of gram flour to it and fry them again for another 2 minutes.

The stir fry is ready to be served with rice.

Baingan Baja(Pan Fried Egg Plants)

Vegetarian

I first had these shallow fried egg plants at my friend Bobby’s house in Toronto. This is a staple in every Bengali household. Bhaja in Bengali is thick slices of vegetable coated with gram flour and shallow fried. With a soft inner and a crispy texture on the outside, I instantly took a liking to it.

Ingredients:

Egg plant – 1 big

Turmeric powder – 1/2 tsp

Red chillie powder – 1 tsp

Salt – to taste

Rice flour – 1/4 cup

Sugar – 1/4 tsp

Oil for frying (Mustard oil preferred)

Preparation:

Wash and cut the egg plants into 1 1/2 cm thick round slices. Wipe them in a kitchen towel to remove the moisture.

In a mixing bowl, add chillie powder, turmeric powder, salt and sugar and mix well.

Rub this mixture on both sides of the egg plants. Then, coat the egg plant slices with rice flour.

Next, take a skillet and heat it. When hot, reduce the flame to medium and pour little oil on it. Shallow fry the egg plants. When golden on one side, turn it over and fry.

Serve it hot with rice.

More Kolambu (Tamilnadu style)

Vegetarian

A buttermilk based curry which can be served with rice. It is spiced up with ginger, green chillies and seasonings.

You can also make this curry using ladies finger or ash gourd (white pumpkin), taro roots (arbi or seppankilangu) or chow-chow. I have prepared using watermelon rinds.

Boil the watermelon rind pieces in water

Ingredients:

For Seasoning:

Mustard Seeds – 3/4 tsp

Udad dal – 1/2 tsp

Turmeric powder – 1/4 tsp

Cumin seeds/Jeera – 1/2 tsp

Asafoetida – a generous pinch

Whole Red chillies – 2

Curry leaves – 1 sprig

Fenugreek seeds – 1/4 tsp

Chana dal /bengal gram dal – 1/4 tsp

Oil – 3/4 tsp

Other ingredients:

Thick Curds – 1 1/2 cup

Watermelon Rind cubed (without the green outer portion) – 2 cups

Water – 1/2 cup

For grinding:

Ginger – less than 1/2 inch piece

Green chillie – 2 or 3

Tur dal – 1 1/2 tsp

Raw Rice – 1/2 tsp

Coriander seeds – 1 tsp

Jeera – 1/2 tsp

Coconut grated- 1/2 cup

Preparation:

Grind all the ingredients listed under ‘grinding’ to a fine paste in a mixer. You can add 2 to 3 tbsps of water while grinding.

Chop the watermelon rinds into bite size pieces and boil them in 1 cup of water with salt and turmeric powder. After it is cooked, keep them aside. Do not throw away the water left after boiling the watermelon rinds. It can be addded to the curry.

Add the ground coconut mixture to the cooked watermelon. Add 1 cup of water and and boil it for 6-7 minutes on low flame until the raw smell disappears. Put off the flame and keep the curry aside. When it cools down and is warm, add the thick curds to it and stir gently. You can keep it on fire and heat it gently on low fire for 1 minute making sure that the curds does not curdle.

Place a seasoning and heat it. Add oil and add the ingredients “under seasoning”. Pour the seasoning on top of the more kolambu or buttermilk curry. Mix and serve with rice.