Vegetarian Recipes - No comments - Page 23

Well no takers for the roast. 😭
Let me try the masiyal.

ELEPHANT YAM MASIYAL

Ingredients:
kg elephant yam cleaned and sliced
1 tbs tamarind paste mixed with little water
4 tbs finely chopped onions
tsp tumeric powder
1 tsp chillie powder
tsp mustard seeds
2 dried chillies cut into pieces
1 sprig curry leaves
tsp jaggery
2 tbs oil or a bit more
Salt to taste

Method:
Add little water and boil the yam till it is well cooked.
Remove and mash well with a potato masher.
Heat a wok , add in the oil, mustard seeds,curry leaves and dry
Chillies. Then add in the onions and saut well till
The onions are slightly brown. Now add in the mashed
Yam, tamarind juice, tumeric powder, chillie powder and salt.
Keep on stirring till all the ingredients are well mixed.
The mixture will all combine and become like a ball.
Remove and serve.

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GONGGURA ( PULICHAKEERAI ) MASIYAL

Ingredients:

250 grms of gonggura with the thick middle vein removed

4 green chillies slit

4 pips garlic

2 onions chopped

2 red dry chillies cut into pieces

1 tsp urad dal

1 tsp mustard seeds

A pinch of tumeric powder

Salt to taste

1 tbs oil

tsp fenugreek and tsp raw rice roasted and powdered

Method:

Add enough water and boil the leaves with the garlic, green chillies.

When the leaves are well cooked and are soft, remove from the stove.

Do not discard the liquid.

When it has become cold use the blender

And grind it to a coarse paste.

Heat a wok , add the oil. Now add in the

mustard seeds, urad dal and the dried chillies.

Also add in the chopped onions and saut well.

Now add in the coarse paste, tumeric powder

And salt and stir well. If the paste is very thick

You can add a little water and cook well.

Taste for salt , sprinkle the rice fenugreek powder.

Stir nicely and remove. Goes well with rice.

Gongura Thokku:

Ingredients:

Gongura fresh leaves - 2 bunches
Dry red chillies - 12 ( can adjust to your needs)
Asafoetida - 2 pinches
Mustard seeds and 1 tsp of urad dhal for garnishing.
salt to taste.
Gingely oil - 4 to 5 table spoons.

Wash the leaves and fry them in little oil until the leaves soften. Fry the dry chillies. grind the leaves with salt, asafoetida and chillies to a fine paste. In a wok, add the gingely oil and when it heats up add mustard seeds. Once they splutter, add the urad dhal and when it becomes golden brown, add the ground paste. Keep the flame low and allow the paste to cook - if u want to
keep the green color all intact, add a tiny pinch of sugar which will help in retaining the color but when u grind with chillies, the color is likely to change!!!
Allow this to cook in slow heat and the oil will separate from the mixture. cool and bottle - this holds for some time - preferable to refrigerate. Goes well for idli, dosa and even for rice.

This is the ragi bread.

RAGI BREAD

Ingredients:

1 cup ragi flour
2 tbs wholemeal flour
2 tbs fresh coconut flakes ( optional )
2 tbs of ground coriander leaves
2 tbs of ground onions
2 green chillies ground
tsp of cumin seeds
Water
Salt to taste
Oil or ghee

Method:

Mix all the ingredients, except the oil into a soft dough.
It should be softer than the chappati dough.
Heat a dosa kal on low heat , oil the surface with a cloth.
Take a ball of the dough and put it in the middle of the dosa kal.
Use a plastic bag as a glove , dip it in water and pat the dough into a round about 6 inch in diameter.
Pour a little oil around the roti
Cook on both sides over a moderate heat, till the bread is cooked.
Serve hot with any curry or chutney.

And... here it's Ragi Adai (this is what I prepared y'day per my weekend plan!) 😊

Ragi Adai

Ingredients:
Ragi flour - 2 cups
Onion - 1 (chopped)
Curry leaves
MorMilagai - 5 or 6
Spinach - 1/2 bunch
Mustard - 1/4 tsp
Cumin seeds - 3/4 tsp
Urad dal - 3/4 tsp
Gram dal - 3/4 tsp
Salt - as required
Veg. Oil (warmed slightly) - 2 tsp


Method:
First in a pan, do the Thalippu/Seasoning... mustard, urad dal, cumin seeds, Gram dal, chilies, Onion and cut curry leaves. No need to wait till the onion cooks well as this will be further cooked in the Adai. Add the finely chopped spinach leaves and add salt and fry for few more minutes.
After the mixture cools down a bit, add the Ragi flour and salt plus the warmed oil and start to knead this by adding water little at a time. The dough consistency should be similar to chapathi dough.

Now take a thick plastic paper (I use big Ziplock covers and it works just fine). Put a little oil on the top of the cover and spread it nicely all over the cover, in a circular motion.
Take big lemon sized dough and put it on the plastic sheet and pat the dough into a round shape to the desired thickness. In a Dosa tava apply some oil and carefully flip the adai into your hand and put it on the tava. Put some oil around the adai and let it cook for 2-3 minutes in medium heat and repeat the same process for the other side as well.

Now the Ragi Adai is ready. This tastes very good by itself – no need for any side and that's how we eat it!.

Note: In India my mom adds Drumstick leaves while making this Adai and because I don't get that here, I substituted it with Spinach! – (I miss Drumstick leaves here.... 😭 I just love them – BTW, with the Drumstick leaves the Adais taste very good. Those who can get these leaves, please try this item with that.)
If you use Ghee instead of Oil it tastes very very tasty and that's what I use on those that I make for Kids! 😉

I made 2 versions yesterday - w and w/o Spinach. (In Pic: One on the right is with Spinach and the other one is Plain!) Enjoy!! 😊

Thanks Sue akka for the comments. You can make a sweet version of the bread by adding
1 cup ragi flour
1/4 cup fresh coconut
1/4 cup sugar more or less
1/2 a banana (optional )
a pinch of salt
a pinch of cardamom powder
Mix everything with little water and make it
same like the ragi bread.

Sue akka , I have eaten the dumplings. Sweet filled ones, and empty ones eaten with sugar syrup. Just to have a feeling of how the taste is. I do not fancy them, but I like their dodol or they call it nian goh or something like that.

Small (Pearl) Onion Araichi vitta Sambar

Ingredients:
Thoor dal - 1 cup
Small red /Pearl onions - 1 small bag
Channa/Gram dal - 3 tsp
Coriander seeds - 2 tsp
Red Chilies - 6
Fenugreek - 1/2 tsp
Tamarind - 1 small lime size
Hing & Turmeric- a pinch
Shredded Coconut - 4 tbsp
Curry leaves
Coriander leaves
Oil & Salt

Method:
In a pan, put 1 tsp of oil and fry the Red chilies, Channa dal & Coriander seeds. After a few minutes add coconut and fry till it changes into a slightly brown color. Grind these ingredients with water into smooth paste. Pressure cook Thoor dal with a pinch of turmeric added to it. Soak Tamarind and extract tamarind juice and keep it ready. Remove the skin and keep the small onions ready. (Tip: If you cut off the top and bottom parts of these small onions and put them in water for few minutes the skin slides off easily!)

In a separate pan, add oil and do the seasoning in this order - Mustard seeds, Fenugreek, Hing, Curry leaves (use half and save half to use later.) You can add a couple of Red chilies at the time of seasoning if you want the sambar to be spicier. Now add the small onions and fry for a few mins. Add the tamarind juice, mashed thoor dal and salt. Mix well and let it come to boil. When the onions looks cooked add the ground paste, mix well and let this boil for some more time. Final Step: Now add the fresh coriander leaves and curry leaves to the sambar and close it with a lid and switch off the stove!

Tip: If the sambar consistency is too thin and if you want that to be thick, you can add 1 tsp of rice flour mixed in water to the sambar at the time of boiling, just before the final step.

Now the Small Onion Araichi vitta sambar is ready! Serve hot with plain rice and appalam/chips on the side. Don't forget to drizzle a bit of ghee on top! 😉 Enjoy!!

RAGI IDLLI

Ingredients:

1 cup ragi flour
cup rice soaked
cup urad dal soaked
Salt
Oil

Method:
Grind the rice and urad after soaking for
About 3 hours. Add in the ragi flour
Salt and mix it to a thick batter.
Ferment it over night.
The next day apply little oil to your idlli plates
And pour the batter and steam like you
Would for normal idlis.
Serve hot with sambar or chutney.

Unleavened Coconut Bread

Ingredients

(a) 150g rice flour
(b) 150g plain flour (all-purpose)
(c) 200g grated coconut
(d) Salt to taste
(e) 475 ml water

Method

• Sift rice flour, plain flour and salt into a mixing bowl. Stir in grated coconut until well combined.
• Pour in water a little at a time. Stir to blend to a smooth but not a too thin batter.
• Heat a tawa or non-stick pan (skillet) over a medium heat. Lightly grease with margarine. Reduce heat to the lowest point.
• Place a ladle of batter onto the pan. Spread it out using the base of the ladle so that pancake is evenly spread out - to a size of a small chapati.
• Cook until underside of the pancake is light brown then turn it over to cook the other side too. When completely cooked place pancake on a serving plate.
• This delicious coconut bread or pancake goes well when served with chicken or mutton curry or even spicy sambals.

Folks I had some left over chappathis and I had
to recycle - here is how I made it look all new!!!
Kept the chappathis in the freezer for half an
hour.
Finely chopped veg - 2 cups. Onion, cabbage, carrot,
beans, green peas, potato etc., In a wok, add 1tsp
cooking oil. Add some cumin seeds and allow them to
flutter, First add the onion and after a minute, add
rest of the veg. chilli powder, coriander powder, a
pinch of garam masala powder and salt to taste.
Fry in a low flame and make sure that the veg are just
done - Chinese style where the crispiness stays -
Cut the chappathis in to long thin strands and mix
thoroughly - garnish with coriander leaves. Do not
use tomatoes - the whole thing becomes soggy. Serve
hot with onion raita or even plain curds.