Vegetarian Recipes - No comments - Page 29

Still with the subject of aval or poha, here is a recipe for puli aval. I have two more sweet versions, which I will post later.

PULI AVAL OR POHA

Ingredients:
1 cup aval
1 tbs sesame oil
tsp mustard seeds
1 dried chillie cut into pieces
2 fresh green chillies sliced
1 tsp grated fresh ginger
1 sprig curry leaves
tsp tamarind paste
tsp tumeric powder
1 tbs chopped coriander leaves
Salt to taste
cup water

Method:
Rinse the aval in a colander under running tap water.
Drain and keep.
Heat oil in a wok, add the mustard seeds, then the dry
Red chillies,green chillies,ginger and curry leaves.
Fry for a couple of minutes. Reduce the heat, and stir in
The tamarind paste with the cup of water.
Add in the tumeric powder and salt and cook for 5 minutes.
Add the drained aval and stir well.
Cook until all liquid is absorbed.
Remove and garnish with coriander leaves.

Try this for a change.

LEMON RICE NOO DLES

Ingredients:

2 cups dry rice noodles or freshly made iddiappams (string hoppers)
cup frozen green peas
cup grated carrot
1 tbs peanuts
1 tbs chana dal
2 green chillies finely chopped
1 sprig curry leaves
tsp mustard seeds
tsp tumeric powder
1 tbs lemon juice
1 tbs oil
A pinch of asafetida
Salt to taste

Method:

Take enough water in a pot, add salt and boil.
When it begins to boil, add the rice noodles.
Turn the heat off. Keep it covered for 10 minutes.
Drain and keep aside. Let it cool. Skip this step if using iddiappams.

Heat oil in a wok, add the mustard seeds, chana dal,
And peanuts. When they turn lightly brown, add
The green chillies, asafoetida powder, curry leaves
And peas. Saute for a few minutes.
Add the rice noodles. Mix well.
Turn the heat off. Add the carrot and enough lime juice.
Stir nicely, check for seasoning. Serve hot.

During my college days, most of my friends lunch box would consist of curd rice and potato roast. A very nice combo.

POTATO ROAST

Ingredients:
2 big potatoes cut into small cubes, soak in water.
1 tsp of chillie powder
A pinch of tumeric
Salt to taste
1 tbs oil

Seasonings:
tsp mustard seeds
tsp urad dal
tsp fennal seeds
1 sprig curry leaves

Method:
Heat oil in a non-stick wok. Add the seasonings.
Stir nicely. Drain the potatoes and add in the wok.
Stir well so that the potatoes gets coated with oil.
Add salt and cover, sim for 5 minutes.

Remove the cover and stir again. If required add a
Little oil, other wise add the chillie powder and
Tumeric powder, stir well, cover and sim again for 10 minutes.

The potatoes get cooked with its own steam.
Remove the cover , stir nicely and remove.
Crispy potato roast ready.
A good combo for curd rice.

Poori Kizhangu

I'm sure, like me, many of you were taken back to your childhood days & fond memories, when you read the heading 'Poori Kizhangu'. Who doesn't like this yummy Tiffin? This is one among my childhood favorites and both my kids love it whenever I prepare this…and of course, so do we! 😃

The word Kizhangu , short for Urulai Kizhangu in Tamil means Potato. This dish is a very popular side dish that's served for pooris; This (Poori) Kizhangu & Poori have been there as a non-separable pair 😉 😆 for a very very long time.....

Poori Kizhangu

Ingredients:
Potato – 4 to 5 (medium sized)
Onion – 2 (big)
Green chilies – 3
Ginger – 1 inch piece
Curry leaves
Oil – 2 tsp
Mustard –3/4 tsp
Urad dal – 2 tsp
Channa dal – 1 tbsp
Turmeric – 1/2 tsp
Salt – to taste
Coriander leaves - for garnishing

Method:
Boil the potatoes. Remove the skin and cut them into pieces. (Do not worry to get them in perfect shape; In fact you want a bit of mashed pieces here!) Slit the green chilies. Remove the skin from the ginger and slice them into thin long stripes. Cut onion into fine long stripes.
Put oil in a pan, add Mustard, Urad dal, Channa dal first and then add green chilies and ginger pieces. When the dals turn to nice golden color, add the curry leaves and the sliced onion and saut it well. When the onions become translucent, add the turmeric and stir for a few seconds. Then add the potato pieces and salt and mix well. Add about half-cup of water and mix well. Let this come to boiling (You can adjust the water up to your consistency preference.) and switch off the stove once it reaches close to thick consistency. Garnish it with a lot of cut coriander leaves. That's it. The simple and tasty Kizhangu is ready to serve it with Pooris. Enjoy!

Poori Kizhangu



Served with Pooris

TAYIR SEMIYA
Ingredients:

2 cups roasted semiya boiled , rinsed in ice water, drain and keep.
2 cups curds more if needed
cup chopped cucumber
cup grated carrot
Little coriander leaves chopped
Salt to taste

To temper:
2 green chillies chopped
1 dry chillie cut into pieces
1 tsp grated ginger
tsp mustard seeds
1 sprig curry leaves
10 cashew nuts
10 raisins optional
1 tbs ghee

Method:
Heat a pan and temper all the items given under temper.
When its cold add the tempered item to the curds.
Add the chopped cucumber and carrot.
Gently mix in the cooked semiya.
Garnish with chopped coriander leaves.
Serve chilled.


Note: If you want to do this dish with rice noodles (iddiappam)
Just break up the iddiappam with a spoon and follow the same method.

PULI SEMIYA

Ingredients:

2 cups boiled semiya or rice noodles
1 tbs groundnuts
1 tbs chana dal
tsp mustard seeds
1 sprig curry leaves
3 red chillies broken
2 tbs of tamarind paste mixed in cup water
tsp tumeric powder
Salt to taste
tsp of asafetida powder
1 tsp fenugreek seeds roas ted and powdered
2 tbs gingelly oil
2 tbs of fresh coconut (optional
Little coriander leaves for garnishing

Method:
Heat a wok add the oil, then add the mustard seeds,
Chana dal, groundnuts, curry leaves, and dry chillies.
Now add the tamarind juice, the tumeric powder
And salt. Cook until it is thickened.
The oil should rise to the top.
Now add fenugreek and asafetida powder. Stir well.
Add enough of this masala to the boiled semiya.
Garnish with fresh coconut and coriander leaves.

Note: After boiling the semiya, rinse it in ice cold water, drain well and keep.

Try this Malaysian dish.

FRIED BRINJALS WITH SAUCE

Ingredients:

2 long brinjals

For Sauce:
10 large red chillies chopped
1 large pip of garlic chopped
2 cm ginger chopped
2 tsp chicken stock or vege stock more if needed
tsp of sugar
Salt to taste
1 tsp of oil

Method:
Slit the brinjal lengthwise. Then cut into about 2 inches in length.
Rub salt on it and let it rest for few minutes.
Now fry the brinjals in oil and arrange on a plate

Grind all the sauce ingredients, except the oil.
Now heat the oil, add in the ground ingredients.
Saut nicely and pour over the fried brinjals.
Serve with steaming white rice

This is another simple chutney.
Try it for a change from coconut and tomato chutney.

PEANUT CHUTNEY

Ingredients:

1 cup of roasted peanuts
4 red chillies more if you like hot.
3 small onions
1 tsp tamarind paste
4 garlic pips
A small piece of ginger optional
cup of water or more
Salt to taste

Tempering:
tsp mustard seeds
tsp urad dal
1 sprig curry leaves
tsp oil.

Method:

Using very little oil, roast the red chillie, onions,
Ginger and garlic.
Now in a mixie grind all the ingredients to a little
Coarse paste. Grind it smooth if you like.
Taste for salt and tamarind.
Remove it to a container.
Now temper the items given with little oil
And pour it on top. Mix and serve with dosa or idli

My version of Peanut chutney without onion and garlic:
Ingredients:

Peanuts - 1 cup (roasted)
Tamarind - 1/2 teaspoon paste (less than a lime size)
Salt - 1 teaspoon
Water - 3/4 cup
Seasoning:
Cumin seeds - 1 teaspoon
Mustard seeds - 1 teaspoon
Green chillies - 2 serrano (2 Indian green chillies)
Dry red chilies - 4

Curry leaves - 1 stalk

Process:
Roast the peanuts and remove the skin/chaff.

Preheat the wok with oil at medium high temperature. Add the seasoning seeds, let them splutter. Add green, red chillies and curry leaves. Turn the stove off.

Let the seasoning cool. Spare a red chilli and few seasoning seeds to garnish on the chutney. Grind the seasoning with peanuts, tamarind and salt. All little water while grinding. Transfer the coarsely ground peanut chutney/spread into a bowl.

Garnish with the remaining seasoning.

Peanut chutney goes well with idli/ dosa.

http://priya-kitchen.blogspot.com/2008_03_23_archive.html

Ambi, sorry for the delay in posting the tomato semiya. I wanted to cook and post it with the picture. Thanks.


TOMATO SEVAI O R SEMIYA

Ingredients:

2 cups sevai or boiled rinsed cooled semiya
3 big tomatoes chopped fine.
2 green chilles slit and sliced
tsp chillie powder
tsp tumeric powder
Salt to taste

Temperings:
1 tbs oil
tsp cumin seeds
tsp mustard seeds
tsp urad dal

a pinch of hing
1 tbs cashew nuts optional
1 sprig curry leaves


Garnishing:
1 tbs chopped coriander leaves for garnishing
2 tbs grated coconut for garnishing optional

Method:
Heat oil in a non-stick wok. Add all the tempering items.
Stir for a minute, add the green chillies, and tomatoes.
Saut nicely, add in the chillie and tumeric powder and salt.
Add very little water and let the tomatoes cook till mushy.
When well blended, add in the sevai or semiya.
Stir gently, so that the mixture coats the sevai well.
Add the grated coconut and chopped coriander leaves.
Mix well and serve.