Vegetarian Recipes - No comments - Page 19

O.K after eating sweet jelebi, here is something bitter.

SPICY BITTER GOURD

Ingredients:
6 medium sized small bitter gourd
tsp tumeric powder
2 tbs oil
1 onion sliced
1 sprig curry leaves
2 tsp chillie powder
Salt to taste

Method:
Cut the bitter gourd into small rounds.
Boil it with salt and tumeric powder for 5 minutes. Drain.
Heat oil in a wok and panfry the onions and curry leaves
Until the onions are translucent.
Transfer the cooked bitter gourd to the pan, and sprinkle
Them with the red chillie powder.
Panfry over low heat while stirring periodically.
After about 10 to 15 minutes, the vegetable will become
Golden brown. Remove it from the stove and serve it
With warm rice and curry.

Note: Those who like can add little tamarind water while boiling the bitter gourd.

friends this is slightly a different recipe.

BRINJAL DISH

Ingredient:
10 small brinjals or you could cut the long brinjal into strips
4 green chillies slit them length wise
1 tsp pepper corns
1 tsp mustard seeds
A lime sized tamarind ball extract thick juice
4 tbs oil or ghee
Salt to taste
Water about a cup

Paste:
2 tbs groundnuts roasted
1 tsp kas kas roasted
1 tsp sesame seeds roasted
tsp fenugreek seeds roasted
tsp cumin seeds roasted
10 small onions
1 cup tomato pieces
5 garlic pips
1 tsp coriander powder
1 tsp tumeric powder
1 tbs chillie powder

Method:
Using little water grind all the paste items.
Slit brinjals till length so that the stalk is intact.
Deep fry these brinjals in oil and keep aside.
In a wok heat the oil, add the peppercorns and mustard seeds.
Then add the green chillies, saut them well.
Now add the ground paste and stir well.
Add little water and let the paste cook well.
Add the thick tamarind juice and the fried brinjals.
Cook till the water will be absorbed.
The oil will float on the top, taste for salt.
The gravy must be a little thick. Off the fire.
Remove and serve. It goes well with plain ghee rice.

This is one of my childhood favorite dish and one of my aunt's (Chithi) signature dish! She is also a great cook, just like my Amma. I remember very well that everytime I go to her house OR she visits us I ask her to make this and enjoy! 😃 Even now, when I go home for vacation, she remembers my 'aaval' towards this and she makes it for me! -Hope you all like it too.

Kuruma Kuzhambu

Ingredients:
Potatoes - 3 to 4
Tomato - 2
Onion - 1 Big
Garlic - 5 gloves
Ginger - 1/2 inch
Coconut - 1/2 cup or more
Fennel seeds (sombu) - 1 tbsp
Cinnamon sticks (pattai) - 2
Chilli powder - 1 tsp
Coriander powder - 1/2 tsp
Tamarind - 1 lemon size (OR) Paste
Oil - 3 tsp
Curry leaves - a few

Method:
Chop the onion and Tomato and keep it ready.
Soak & extract the Tamarind water, if you are not going to use paste. Otherwise, dilute the paste in little water and keep the tamarind water ready.
Wash , Cut the potatoes into big cubes. (preferably with skin.)
Grind Garlic, Ginger, Sombu & coconut into a paste.
In a pan, put oil and add the cinnamon sticks (break into pieces) and fry for few seconds.
With this add cut onion and tomato and fry for a minute. Then add the curry leaves and the potato pieces and fry for 2-3 minutes.
Add the coconut paste now and fry in a low flame.
Now pour 1 1/2 cups of water and add Chilli powder and salt. Also add coriander powder and mix well.
After mixing everything well, close the pan with a lid and let it cook for about 8 minutes.
Now open the lid and add the tamarind water and mix and let this boil for 2-5 minutes.
'Gama gama' Kuruma Kuzhambu is ready. Enjoy! 😊

Moru Mavu (Buttermilk Upma)

Ingredients:
Rice flour - 1 cup
Moru (a few days old) - 1 or 1.5 cup
Red onion - 1/2
Mustards - 1/2 tsp
Urad dhal - 1 tsp
Gram dhal - 1 tsp
Asafoetida/Hing - a pinch
Mor Milagai - 5 to 6 (broken into pieces)
Curry leaves
Oil - 2 tbsp

Method:
Cut the red onion into small pieces.
Mix the Rice flour in buttermilk + water and make into a thin paste (not too thin though).
Add salt in that Rice flour mixture itself and mix well.
Take a Kadai (preferrably Non-stick).
Pour oil and add all the seasonings - Mustard,dhals, ...etc.
Add onion and also the curry leaves, saute for some time.
Now add the rice flour batter and mix well.
Keep stirring while it's getting cooked and it will start to thicken in texture. (remember the extra oil we added plays an important role here..!)
After few minutes of continuous stirring, you can close it with a lid and be it in medium flame,
but check constantly and stir it in between so that it won't stick to the pan.
Switch off the stove when it's fully done - Stick a toothpick into the upma and if it comes out clean, it's done!
Can be served with pickle, if you like. But since we have added a lot of Mor milagais you can eat this without any side.
This serves as a great tiffin. - Very filling and yummy! - Our dinner last night! 😊

Here is a typical Kerala dish.

Veges In Sweet Sour Sauce

Ingredients:
cup plantains cubed
cup cucumber cubed
cup yam cubed
Salt to taste
tsp tumeric powder
1 tsp tamarind concentrate
1 tbs brown sugar
1 tbs urad dal toasted till light brown
6 dried chillies also toasted
cup fresh grated coconut

For Seasoning:
1 tbs coconut oil
tsp mustard seeds
1 dried chillie cut into pieces
1 sprig curry leaves

Method:
Place the cubed vegetables in a pot, pour just enough water
To cover them. Sprinkle on salt and tumeric and simmer over
Medium heat. After 5 minutes add tamarind dissolved in a
Cup of water, and brown sugar and simmer for another 5 minutes.

In a blender grind the urad dal, dry chillies and the coconut
Using just enough water to make a thick smooth paste.
Combine the ground coconut mixture and the cooked vegetables
And simmer for another 5 minutes. Remove from stove.

Heat oil in a pan and add the mustard seeds. When the seeds splutter
Add in the dry chillies and curry leaves. Pour this over the cooked
Vegetables. Serve hot with rice.

Another pickle.

Ennamaanga

Ingredients:
3 firm green mangoes medium size
Sesame oil for frying
2 tbs chillie powder
1 tbs fenugreek seeds dry roasted and powdered
1 tbs salt

Method:
Wash and wipe the mangoes. Cut them up into thin
Long pieces.
Heat the oil and fry the mango pieces until crispy.
Remove them from the oil and drain.
Combine the chillie powder and fenugreek powder.
Spread the mango pieces in a ceramic or glass jar.
Sprinkle with salt and mix well.
Now sprinkle the chillie, fenugreek powder and mix well.
Now pour about 3 tbs sesame oil on the top.
Once its cooled, put the lid and cover tightly.
It takes about 10 days for the mango pieces to absorb the
Salt and spices and become tender.

Note: If your mango is very fleshy, you can dry the pieces in the sun for a day before frying.

STUFFED BITTER GOURD

Ingredients:
6 small bitter gourds
Salt to taste
tsp tumeric powder
1 tbs urad dal toasted with little oil
1 tbs coriander seeds toasted with little oil
6 dried chillies toasted with little oil
tsp tamarind concentrate
2 medium size onions chopped finely
Oil
Thread or twine

Method:
Boil the bitter gourds with the tumeric powder and salt
For about 3 minutes. Remove and drain.
Using a paring knife, make a slit in the middle of each
Gourd without completely opening it.
Scoop out the seeds and drain.
Mix the tamarind paste with urad dal, coriander seeds
And dry chillies and grind it into a thick paste.
In a pan heat a tbs of oil and fry the chopped onions until
They are slightly browned. Combine the fried onions with the
Ground paste, add salt and mix well.
Stuff spiced onins into the gourd through the slit and tie
The gourd tightly with a piece of thread. Repeat process for
All the gourds.
Heat a cup of oil in a pan and panfry the stuffed gourds.
Keep turning them after a couple of minutes so that they
Are browned on all the sides. Drain them on paper towels
And serve hot.

RIDGE GOURD DELIGHT

Ingredients:

1 ridge gourd peel the rough edges, slit and cut into pieces.
3 tomatoes chopped
2 onions chopped
1 green chillie sliced
1 tsp chillie powder
tsp tumeric powder
1 tsp coriander powder
1 tsp ginger and garlic crushed roughly
tsp mustard seeds
tsp cumin seeds
tsp urad dal
1 sprig curry leaves
3 tsp oil
Little coriander leaves for garnishing
Salt to taste

Method:
Heat oil in a wok, add the mustard seeds, cumin seeds urad dal
And curry leaves. After a second, add in the chopped onions,
and green chillies. Saute for few minutes then add the
Ginger garlic and fry till the raw smell goes. Now add the chopped
Tomatoes and cook till the tomatoes are mashed.
Now add the cut ridge gourd along with tumeric powder,
Chillie powder and coriander powder. Stir nicely cover and
Cook for about 3 minutes on low flame.
When done add salt and garnish with coriander leaves.
Remove and serve. Goes well with chappati and rice.

Try this ellukari for a change.

VEGETABLES IN SESAME SAUCE

Ingredients:
1 firm green plantain , peeled and cubed
Salt to taste
1/2 tsp tumeric powder
1 tsp oil
1 tbs urad dal }
cup fresh coconut flakes }
1 tbs sesame seeds } Fry the four items till brown with the oil.
5 dried red chillies }
1 tsp tamarind paste

For seasoning and garnish:
1 tbs oil
tsp mustard seeds
1 dried chillie cut into pieces
tsp asafetida powder
2 sprigs curry leaves
1 tbs brown sugar.

Method:
Boil the plantains with just enough water, tumeric and salt over a medium heat, till the plantains are fork tender.
Grind the four items into a fairly thick puree.
Stir the puree into the cooked plantain.
Dissolve the tamarind in a cup of water and add it to the pot.
Cook over medium heat till the mixture is fairly thick.

In a pan add the oil and then add the mustard seeds.
Then add the cut dried chillies, asafetida powder and curry leaves.
Remove the pan and pour the seasonings into the curry.
Add the brown sugar and mix well . Remove and cover and set aside for about 10 minutes. Serve hot with rice.

Cabbage Adai:

Soak 2 cups of par boiled rice. Dry roast
2 teaspoons Dhania(coriander) seeds, 2 tbsp.
urad dhal, 1/4 tsp jeera seeds and soak along with
the rice for about 3 hrs. Grind well with
red dry chillies, salt to taste, 2 tbsp of grated
cocoanut and a pinch of asafoetida - adai batter
consistency. Grate the cabbage and add. Add some
curry leaves and set aside for 1/2 hour.

You can make adais in the skillet - pour the
batter, spread nicely ( this is slightly thicker
than oothappam) Make a hole in the center and
pour little oil in that. Cover with a lid and
cook in low heat. When one side is done, turn and
cook the other side. Will be crisp when hot.

Tomato-onion chutney / milaga podi / coriander chutney
will be a good side dish. Those who are adventurous
can take a dash of butter!!1