Showing posts with label Vegetarian Curry. Show all posts
Showing posts with label Vegetarian Curry. Show all posts

Wednesday, January 28, 2015

Mixed Vegetable Sagu for Dosa and Idli


Have excess vegetables in refrigerator? An innovative solution to use all the vegetables is making this delicious mixed vegetable Sagu. If you are looking for a simple healthy eating options, then this is the recipe to look for. It is quick and one pot recipe. 


Ingredients

5 cups of mixed vegetables - carrots, green beans, opo squash, potato etc..
1 Onion, diced
1 Tomato, diced
Salt
2 tsp Oil
1/2 tsp Mustard seeds

For masala-
1/2 cup Fresh coconut
1 tsp Fennel seeds
4 Cloves
1 stick of Cinnamon
1inch piece of Ginger

Method


  • Make a smooth paste of all the ingredients listed under Masala. Add little water to grind the masala 
  • Heat oil in pressure cooker. Add mustard seeds
  • When the oil starts to sizzle, add onions and sauté until it softens
  • Add tomatoes and sauté until it softens
  • Add all chopped vegetables and sauté for 2 minutes
  • Add the ground masala, 1 cup of water and adjust salt as per to the taste. Pressure cook for 15 minutes
  • Serve hot with Dosa and idli 


Wednesday, May 14, 2014

Kathirikai Vattal Kuzhambu


Kathirikai Vattal Kuzhambu is a traditional tamil curry made from Kathirikai Vattal. This curry has tangy and spicy flavors of tamarind and coriander-chili powder. Kathirikai Vattal is made from brinjals which are soaked in warm water and then mixed in salt dried under sun until it is crispy. 



This is a versatile curry recipe with steamed rice.


Ingredients

1 cup Kathirikai Vattal
1 Onion, paste
3 cloves of Garlic, paste
1 Tomato, paste
1/4 tsp Turmeric powder
1/2 tsp Coriander-chili powder
1/2 cup Tamarind pulp
1/2 tsp Mustard seeds
1/2 tsp Cumin seeds
Salt
4 tsp Oil

For spice powder
2 tsp Bengal gram
1 tsp Pepper

Method

  • Dry roast bengal gram and pepper until Bengal gram turns light brown color. After it cools, make a smooth powder

  • Heat oil in a pan. Add mustard seeds, cumin seeds, onion and garlic paste. Cook for 5 minutes. Then add Kathirikai Vattal. Cook for another 2-3 minutes
  • Add turmeric powder, coriander-chili powder, spice powder , tamarind pulp and tomato paste. Add water to adjust thickness of curry about 1 cup

  • Bring it boil and season it with salt
  • Serve hot with steamed rice


Tuesday, May 6, 2014

Vazhaipoo Kootu | Plantain Flower Stew


Vazhaipoo Kootu is a traditional tamil recipe  made exclusively from plantain flowers. 
Vazhaipoo is extremely tasty, but cleaning the flower is a laborious process. Specialties of  plantain flowers are vada (deep-fried fritters), kootu (stew), or poriyal (stir fry). 

Whenever I bring this flower, after removing the style I divide it into two portions to make two different recipes.

Vazhaipoo kootu is prepared with bengal gram and plantain flowers which is immensely flavored with garlic. It is served with white rice or chapathi.




Ingredients

1/2 cup Bengal gram
4 cups Plantain flowers, finely chopped
1/2 tsp Chili power
1/4 tsp Turmeric powder
Salt

 For seasoning
2 tsp Oil
1/2 tsp Mustard seeds
1 Whole Red Chili
1 Garlic clove, crushed

Method

  • How to clean plantain flowers-
    • Remove the petal from the flower. You can see a bunch of florets inside. They are very delicate and easily fall off from the flower. 
    • Repeat above step until you reach a stage where the florets are extremely tender. So retain the entire chunk of flower holder both the petals and florets

    • Now take a floret, remove the outer cover until the stalk. Inside the floret you can see the stamen. Remove the entire stamen by pulling it. Repeat this process for remaining florets
    • You can chop the tender florets, without removing the stamen
    • Remember to soak vazhaipoo in water. They discolor immediately

          Making of Kootu-
  • Cook Bengal gram in a pressure cooker upto 3 whistles with  1 1/2 cups of water
  • Add plantain flowers, chili powder and turmeric powder. Pressure cook again for 1 whistle
  • In a pan, heat oil. When it turns smoky, add mustard seeds, red chili and garlic clove. when it starts to sizzle, return the seasoning to the pressure cooker. Season it with salt and simmer for 5 minutes
  • Serve hot with rice or chapathi


Tuesday, April 22, 2014

Vankaya Pulusu | Tangy Brinjal Curry


Vankaya Pulusu -  truly and Andhra delight !! 
Spicy and tangy brinjal curry is infused with bold flavors of pepper, tamarind pulp, onions and garlic  which is cooked with brinjals and tomatoes.  This is a good home cooking recipe made in just 35 minutes

I really enjoyed this tasty dish. My in-laws are in town for a vacation and everyday my mother-in-law is teaching me a new recipe. I adore my in-law' s cooking techniques and usage of spices which are freshly prepared. Vankaya pulusu is new to me, I just relished its magnificent flavors of both spicy and tangy.  


Prep Time- 10 minutes
Cooking time - 30 minutes


Ingredients

1/2 kg Purple Brinjals, cubed
1 Tomato, finely chopped
1 tsp Chili-Coriander powder
1/4 tsp Turmeric powder
1/2 cup of Tamarind extract
Salt

For Spice powder
2 tsp Bengal gram
1/2 tsp Pepper

For Masala
1 Onion, cubed
4 Garlic cloves

For seasoning
4 tsp Oil
1/2 tsp Mustard seeds
1/4 tsp Fenugreek seeds
1/2 tsp Cumin seeds

Method

  • Roast bengal gram and pepper. After it cools, make a smooth powder (Spice powder)
  • Make a coarse paste of onion and garlic
  • Heat oil in a pan, add all the ingredients listed under seasoning
  • When oil starts to sizzle, add brinjal and onion-garlic paste. Saute for 5-10 minutes 
  • Add tamarind pulp, tomato, chili-coriander powder and turmeric powder. Add water to adjust thickness. Simmer for 5-10 minutes
  • Add the freshly prepared spice powder and cook for another 5 minutes
  • Serve hot with steamed rice

Mushroom Thokku


Thokku is a  typical South Indian semi gravy recipe which involves slow cooking of vegetables until they are completely cooked and oil separates out from rest of the ingredients. 
Mushroom thokku is a delicious and a wonderful combination of mushrooms and tomatoes cooked with fennel, chili powder and garlic. This delicacy served with hot rice or chapathi. 

Cooking+ Preptime : 30 min

Ingredients

250 gms Mushrooms, cubed
1 Onion, finely chopped
1 Tomato, finely chopped
1 tsp Ginger-garlic paste
4 tsp Oil
1 tsp Mustard seeds
1/2 tsp fennel seeds
1/4 tsp Turmeric powder
1 tsp Chili powder 
1/4 tsp Coriander powder 
Salt
Handful of cilantro

Method


  • Heat oil in a pan until smoky. Add mustard seeds and fennel seeds. When it starts to crackle, add onions until it turns transparent

  • Then add mushrooms and mix well. Cook for 5 min
  • Next add tomatoes and cook for 5 minutes
  • Next, add ginger-garlic paste, turmeric powder, coriander powder, chili powder. Stir for few seconds 
  • Season it with salt , cook until thokku thickens and oil separates out from rest of the ingredients in about 5 minutes. Top it with cilantro and serve hot

Thursday, January 30, 2014

Mor Kuzhambu


Mor Kuzhambu is a South Indian stew made from sour yogurt. Every state in India has its own version of yogurt based curry. This curry is prepared in Tamil-Bhramin style with no onion and garlic. 

Its a delicious curry can be done in a jiffy. Vegetables like ash gourd, cucumber, chow chow and  okra can be added to this recipe. It is served mainly with steamed rice. 

Ingredients

1 Cucumber (or Okra, ash gourd, chow chow), cut into 1 inch pieces
2 cups Yogurt, beaten

For masala - 
1 tsp Bengal gram, soak in water for 20 minutes
1/2 cup freshly grated coconut
1/4 tsp Asafoetida (hing)
1/2 tsp Cumin seeds
1/4 tsp Turmeric powder
3 Green Chilies
1 inch piece of Ginger

For tempering -
2 tsp Oil
1/2 tsp Mustard seeds
1/2 tsp Cumin seeds
5-6 Curry leaves
1 Red Chili

Method

  • Cook cucumber in a cup of boiling water for 2-3 minutes

  • Make a smooth paste of all the ingredients listed in masala

  • Add the masala paste to the cooked cucumber and season it with salt. Simmer in low heat for 2-3 minutes

  • Add beaten yogurt. Season with salt. Adjust thickness of curry by adding water (I normally don't add water. Like to keep curry thick)

  • Temper with oil,  mustard seeds, Cumin seeds, curry leaves and red chili. Pour it on top of curry 

  • Serve hot with steam rice

Additional notes ~
  • If you want to add okra, fry okra first in oil. Do not cook in water and add it towards  the end
  • Do not reheat this curry, since yogurt curdle
  • Don't add too much water. This curry needs to be thick. Also, use minimum water while cooking vegetables




Wednesday, January 29, 2014

Methi Tomato Pappu


Methi tomato pappu is a lentil based Andhra curry and heart warming dish. This dal is loaded with moong dal, fenugreek leaves and tomato. 

This recipe is so versatile that it can be either served as a lentil soup or with rice and chapathi. It can be prepared in just no time in about 15- 20 minutes. 

Fenugreek leaves has many health benefits. It helps to reduce LDL-Cholesterol, triglyceride and high blood sugar levels in diabetics. On the other hand, moong dal is a super food for weight loss and detoxifies the body.


Ingredients

1 cup Moong dal
1 bunch of Fenugreek leaves, (keep only leaves, discard stem)
1 Tomato
1/2 tsp Lemon juice (optional)
Salt

For tempering~
2 tsp Ghee
1 tsp Mustard seeds
1/2 tsp Cumin seeds
1/4 tsp Fenugreek seeds
3 Green Chilies, slit lengthwise
A sprig of Curry leaves

Method

  • Pressure cook moong dal, fenugreek leaves and tomato with 3 cups of water

  • Heat ghee in a pan. Add mustard seeds, cumin seeds, fenugreek seeds, green chilies and curry leaves. When it starts to sizzle, pour the season on top of cooked dal

  • Season with salt and add lemon juice
  • Serve hot



Tuesday, January 28, 2014

Mushroom Tomato Masala


Mushroom Tomato Masala is a quick and easy recipe something for everyone. It goes very well with rice and chapathi. Its an elegant recipe making your veggies less boring!!

Mushrooms comes in very handy to make a simple meal. It cooks very fast. This recipe involves basic ingredients from your pantry. Sauteed mushrooms are tossed in with tomato gravy and seasoned with chili powder, garam masala and coriander powder.



Ingredients

250 gms Mushrooms, Sliced
4 tsp Oil, divided
1 tsp Ginger-garlic paste
1 large Onion, thinly sliced
4 Tomatoes, finely chopped
5 Curry Leaves
1/2 tsp Coriander powder
1/2 tsp Red Chili Powder
1/4 tsp Garam Masala
1/4 tsp Cumin powder
1/4 tsp Turmeric powder
Salt

Method

  • Saute mushrooms on high heat seasoned with turmeric, salt and 2 tsp of oil. For just 2-3 min. Keep it aside

  • Heat remaining oil, in the same pan. Add ginger - garlic paste. Give it a little stir

  • Add Onions. Saute until it tuns transparent

  • Add coriander powder, garam  masala and red chili powder. Mix well

  • Add tomatoes and cook until it turns mushy 

  • Add mushrooms .Season it with salt and sprinkle little cumin powder  

  • Serve hot with rice or chapathi