Diwali Bhakshanams
Ribbon Pokodas, Badam cake, Mixture, Thenkuzhal, Pal cake Maaladu And Diwali MarunthuProfile
South Indian and North Indian Traditional Vegetarian Recipes.
Nov 11, 2024
Sep 25, 2024
Profile
My Recipes from
India’s Great Tradition of Vegetarian Recipes
Dedication
To My Daughter Laxmi - For giving me inspiration and
support to write a food blog and this book.
Introduction
Till my marriage, I had not cooked in my house. I did
not know anything about cooking. What I did learn was from observing my family
members cooking, especially my dear mother.
After my marriage, as is custom in those days, I stayed
with my mother-in-law for about 3 months. She also did not allow me to cook,
but I learnt so many things from her.
I came to Bombay with my husband into a joint family
with 2 brothers-in-law. I started cooking that day onwards and have not stopped
loving to cook. We are strict vegetarians. My husband enjoyed my cooking but
never complained. I now live in the USA and started writing the food blog just
out of curiosity. Now writing and maintaining the blog has also become my
passion. I thank my daughter for her encouragement and inspiration.
I take this opportunity to thank everyone who gave me
love and support. Thanks are due to my son Ramesh, daughter Laxmi, and my
daughter-in-law Adity from whom I learnt some Maharashtrian recipes.
I want to thank all my friends, my daughter’s friends,
my son’s friends who enjoyed the dishes I have served and encouraged me to
write this book.
Finally, I dedicate this book to my daughter, my
husband, and my lovable grandchildren Shalini and Nandita. Even though they
have not tasted my dishes today, some day they will.
Seetha Hariharan
Jun 24, 2023
Karpooravalli Thogayal ( Ajwain leaves Chutney)
Karpooravalli leaves are very good for your throat. You can make tea , or rasam,hot soup and chutney with this leaves.
Karpooravalli leaves 10
Red chili 3
Urad dhal 2 t spoon
Chana dhal 3t spoon
Grated coconut Half cup
Tamarind Small ball
Hing 1/2 spoon
Mustard seeds Half t spoon
Salt to taste
Method
Heat a tawa with 3 spoon oil.
Add urad dhal, chana dhal hing and red chili.
When the dhals become red add the leaves and tamarind.
Leaves are cooked cool it and grind all with salt.
Heat a pan with oil add mustard seeds , half spoon urad dhal and half spoon chana dhal.
When the mustard splutter add to the chutney.
Side dish for dosa idli, rice, chapathi and curd rice
Dec 11, 2021
Home made pasta with out egg.
We bought a small pasta maker. To day we tried to make pasta.
Recipe
All purpose flour. 2 cups
Olive oil. 2 tsp
Salt to taste
Method 1
Add salt and oil into the flour and mix.
Add desired water to make a thick dough.
Clean the pasta maker with a dry cloth.
Spread the dough little and get through the maker.
When you get thin layer of the dough, put it in thin pasta roll.
Dry the pastas.
Method 2
Heat water to boil add pasta, 1 tsp oil and salt.
When it is cooked remove it.
I put all vegetables, peppers, Broccoli, carrot, potato in the oven with olive oil and salt, pepper,
Add the pasta into the vegetable and mix.
Ad cheese on the top.
Dec 1, 2021
Pulikuthi porichakozhambu
Pulikuthi poricha kozhambu
Banana skin( plantain skin). 1cup
Boiled sprouted moong dhal 1 cup
Sambar powder 2 tbsp.
Tamarind paste 1/2 tsp
Turmeric powder 1/4 tsp
Grated coconut 1/4 cup
Mustard seeds 1tsp
Urad dhal 2tsp
Curry leaves Few
Salt to taste
Method
, Cut the skin of the bananas into small , add moong dhal
I added sprouted whole moong dhal) in a cooker with turmeric and salt.
Add tamarind, sambar powder, perungayam and curry leaves.
Mix it and let it boil. Fry mustard seeds, urad dhal and 2 table spoon, coconut with little oil.
Add to the curry.
Oct 4, 2021
Kovakkai Vathal
I bought kovakkai vathal from the store . it was salty. So I thought , I can make at home.
I made at home. It is very easy.
Method
Wash and cut into round. Heat a pan with water add salt to taste and turmeric.
Add the kovakkai and let it boil.
When it is half cooked remove and drain the water completely.
Let it cool down, spread in a plastic sheet to dry.
I placed under the fan for 2 days.
It becomes crispy, keep it in a jar.
Deep fry them, serve with curd rice.
Oct 1, 2021
How to preserve raw tomatoes
Cut the raw tomatoes into halves
and spread in a tray separately and freeze them.
Next day keep them zip lock bag. And whenever you need take it out
Healthy sweet
Healthy sweet
Take this ladu everyday one it is good for health.
Ingredients
Black til 1cup
Flax seed 1 cup
Kaskas( poppy seeds) 1cup
jaggeery 1cup
Pumpkin seeds 1cup
Cardamom powder 1tsp
Method
Roast every thing except cardamom separately
Cool them and powder in the grinder.
Add jaggery and make a powder, A little sticky one.
Add 1tsp of ghee and make balls.
Aug 31, 2021
Ulli Theeyal
Ulli ( Onion) Theeyal is a Kerala dish.
IngrediantsHeat a pan with oil add mustard seeds then add onion and fry for 3/4 minutes.
Add the tamarind water and ground paste, turmeric and salt.
Let it boil and cook .
After 10 minutes add curry leaves. Serve with rice chapati.
Tomato Thokku
Tomato thokku
Medium sized tomatoes 6/7 solid
Turmeric powder 1/2tsp
Kashmiri chili powder 4tbsp
Sugar 1 ts
Hing 1/2 tsp
Method
Wash, wipe the tomatoes
Slit the top of tomato cross wise
Add tomatoes to a vessel with water to tomatoes’ height
When the water boils, remove from gas and keep aside covered
When it cools, remove the skin of tomatoes
Add tomatoes to the blender and puree coarsely
To a thick bottomed pan, add the puree, turmeric, Hing, sugar and salt
When water evaporates about half hour later, mix with chili powder
Heat a pan with 3 tbsp. sesame oil, mustard until mustard splutters
Add puree to the mustard, keeping the flame low (otherwise it splatters)
When the oil is absorbed in the tomato, the consistency will thicken and your thokku is ready
Remove from the gas, cool it and put in airtight jar
Serve with chapatti, rice, naan, bread .