Happy Diwali

 Diwali Bhakshanams

Ribbon Pokodas, Badam cake, Mixture, Thenkuzhal, Pal cake Maaladu  And Diwali Marunthu 

All home made for Diwali.

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

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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.

Ingredients

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

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.

Pulikuthi porichakozhambu

 Pulikuthi poricha kozhambu

Ingredients

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.

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.

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.

Ulli Theeyal

 Ulli ( Onion) Theeyal is a Kerala dish.

Ingrediants

Chopped Onions( I used 2 big onions)      1 cup    

Grated Coconut                                         1 cup

Coriander seeds                                        2 tbsp.

Black pepper                                             1 tbsp.

Red Chili                                                   8/9

Methi Seeds                                               1Tsp

Mustard seeds                                           1Tsp

Turmeric Powder                                      1 tsp

Tamarind (Lemon size) water                  1 cup                

Curry leaves                                              Few

Salt to taste   

Method

Heat a pan with oil, add coriander seeds, chili, methi pepper and grated coconut and roast the till they become golden

Grind the roasted into a fine paste.

Heat 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

Mustard seeds 1tsp

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 .

Karpooravalli Chutney (Oma elai Chutney)

 Karpooravalli is a medicinal plant. Take juice from this  leaves and Tulasi , add with honey. Good for cough and cold.

You Can make Bhajjia , rasam and chutney with the Karpooravalli leaves.It  is like any other chutney we make.

Ingredients

Karpooravalli leaves.              8 to 10

Red Chillies.                            6

Urad dhal.                                 2tbsp

Grated coconut                               1/2 cup

Hing.                                         1/2 tsp

Tamarind.                                  Small ball

Mustard seeds                           1/2 tsp

Salt to taste

Method

Heat a pan with oil, add urad dhal, chili, hing and tamarind.

 When the dhal becomes golden add the leaves

If leaves are big , chop and add.

When leaves become tender, remove from the flame and cool it.

Grind by adding salt. Heat a pan with oil add mustard seeds.

When it crackles add to the chutney.

Serve for dosas, idlis and rice.

Potato Vada Batato Vada)

 This potato vada is ery famous in Mumbai. We get vada pav and it is cheap and filling.

Ingredients

Potato                           3

Onion                            1

Green Chili                     4

Ginger                            small piece

Turmeric                        1/4 tsp

Curry Leaves                 few

Coriander Leaves           few

Salt to taste

 Method

Boil the potatoes  should not be mushy and remove the skin  

Chop the chili and ginger into small pieces .

Mash the potato and keep.

Heat a pan with little oil add mustard seeds and cumin seeds.

When the mustards crackle add chopped onions, chili and ginger. You can add garlic )

Fry for 5 minutes, the add mashed potatoes, turmeric powder

Mix well, add curry leaves and coriander leaves.

Make small balls,

For batter

Besan                      1 cup

Turmeric                   1/4 tsp

Chili powder               1tsp 

Rice Flour  .              1tsp

Salt to taste

Add little by little water and make a  thick pouring consistency add salt and chili powder.( can add pinch of soda)

Heat a pan with oil, drop a   half tsp batter o the oil. If it comes up it is ready to fry.

Drop the ball into the batter, coat nicely and put it into the oil and deep fry.

Remove the fried potato vadas in a paper towel.

Fry two or three green chilies and keep.,

Serve with coconut chutney or green chutney

Eat with pav and red chili garlic powder. Very Very Tasty.

 

Pizza

 Pizza is famous all over the world.

in  USAAnd other places. To day dinner I made pizza with the toppingsof Onion, Mushroom, Garlic, Green-pepper, jalapeños and cheese.

Ingredients

All purpose flour                 1 cup

Yeast                                    1tsp

Sugar                                    1tsp

Salt                                        1tsp

Olive oil                                1 tbsp.

Toppings

Green pepper chopped            1/4 cup

Onion sliced                           1/4cup

Garlic                                     4 pearls

Mushroom sliced                    1/4 cup

Tomato sauce                         3 tbsp

Mozzarella cheese                 4 tbsp

Salt and pepper to sprinkle

Method

Pre heat the oven to 400 degree.

Take half cup of Luke warm water add yeast and sugar.

Add the flour and salt , make a dough ,apply olive oil and keep.

Knead the dough with adding little flour spread it in a oil applied 

pizza pan ( make it thin)

Spread the tomato sauce and sliced vegetables.

Sprinkle salt and pepper,   mozzarella cheese

Bake for 20 minutes.

Serve hot with soda.

Nellikkai Arachukalakki( Gooseberry Raita)

 Nellikaii very good for health. We use  raw Nellikai to make this. This is mainly Palghat, Kerala people  recipe. .Full of vitamin c and other benefits.

Ingredients

Nellikai.                 4

Green Chilies.        6

Curd.                      1 cup

Grated Coconut.     1/2 cup

Curry Leaves.           Few

Mustard Seeds.         1/2tsp

Red Chili.                 2

Salt to taste

Method

Steam the nellikai for 5 minutes and remove the seeds

Grind coconut, green chili  and salt.

Take 1 cup of curd and make thick  and add to the ground paste.

Heat a pan with oil add mustards seeds, red chili and curry leaves

When they splutter add to the curd mix.

Very tasty, side dish foe Molakuttal, Keerai ,Mulakoottal, Koottu and keep as main dish and use poricha appalams.

Chinese fried rice

 Chinese fried rice with all vegetables and soya sauce.

Ingredients

 Green pepper julienned.              1cup          

Red pepper                                   1cup

Broccoli.                                       1cup

Mushroom.                                    1 cup

Carrot.                                           1cup

Scallion.                                         1/2 cup

Peas.                                              1/2 c

Cooked rice.                                2 cups

Soya sauce.                                  2 tbsp.

Sesame oil.                                     2tbsp

Salt to taste

Method

Heat the wok , when itis hot add sesame oil.

Add all the vegetables and salt.

Sauté them for 4 to 5 minutes. The vegetables should not over cook.

Add the rice and soya sauce and mix well.

Serve hot.

Vegetable Stew

 Vegetable Stew, A Kerala recipe. Very easy to prepare. Serve with Idiyappam or plain rice.

 

Ingredients

Cauliflower florets                            1 cup

Potato (cut into 1” long)                   1cup

Carrot (cut into 1” long)                    ½ cup

Onion                                              1/4 cup

Peas                                                   1/4 cup

Beans (cut 1” long)                            1/2 cup

Grated coconut                                  1cup        

Coconut oil                                           2 tbsp.

Green chili (Slit)                                  3

Curry leaves                                           few

Salt to taste

Method

Heat a pan with oil. Wash all the vegetables cut into long pieces.

Add all the vegetables and salt.

Cook till they become soft.

Grind the coconut into a smooth paste.Add to the vegetables.

Add coconut oil and curry leaves

Serve with Idiyappam or rice.

(Can use 1 tin coconut milk)

To make Olan, use only   white pumpkin, yellow pumpkin, Arabi blackeye peas

 (Whole moong dhal) , long beans and green chili

Add the ground paste and mix well.

Add coconut oil and curry leaves 

Cauliflower, carrot, beans and peas Bhaji

 

Prepare time         10 min

Cooking Time         15 min

Serve                      6

Ingredients 

Cauliflower. florets      1Cup  

Beans                        1/2 cup( 1")

Carrot                        2(1")

 Peas                           1 cup

Spinach                      1 cup

Cinnamon.                  Small stick

Bay leaf.                     1

Cardamom.                  2

Clove.                          2

For gravy

Tomato.          2

Kaju.                15

Boil both in water till the tomatoes are cooked.

Cool it and grind to a paste.

   Method

Heat a pan with 3 tbsp. oil, add cardamom, cloves, bay leaf and cinnamon.

Fry them for a min add all the vegetables, turmeric and salt.

Sauté them , cover it and cook.

Another pan add 1tbsp oil, jeera and ajwain 

Add chopped onion (1)and fry for 2 min add little salt.

Then add chopped tomato(1) and fry for 2 min.

Add ginger garlic paste fry till the raw smell goes.

Add ground tomato paste cook for 5 more min till the oil comes out.

Add the cooked vegetables , little water.

Add the spinach and cook for 2 min.

Nice bhaji with gravy.

Optional 

Add chopped spinach too. ◦ Add cream or thick curd. Serve with chapati or rice

Green peas and Lima beans Dip for chips

 Dip for the chips. It is gluten free dip and healthy.

Ingredients

Peas.                               1 cup

Lima beans.                     1 cup

Garlic                                2 pearls

Black pepper.                     1/2 tsp

Olive oil                              2 tbsp.

Coriander leaves                  Few

Salt to taste

Method

Grind all together with olive oil. No water. Grind coarsely.

Serve it in a bowl with chips.

Peas and Lima bean dip for chips! Tasty vegetarian recipes from #marymccartney; also healthy and #glutenfree; what a discovery in #discoveryplus!

Kambu Koozh ( Pearl Millet Porridge)

 Kambu koozh Pearl millet)  is a village recipe. farmers drink this and go to the farms to work. They won't feel hungry This koozh is gluten free and healthy one. Kambu is filled with iron, 

magnesium, Zinc Calcium, amino acids.

https://en.wikipedia.org/wiki/Pearl_millet\

Ingredients

Bajra(pearl millet)                      1 cup

Thick buttermilk                         3cups

Green Chili                                3

Ginger                                       one small piece

Curry leaves                                 few

Salt to taste

Method

Grind the millet into a coarse powder.

Mix with 5 cups of water and boil till it cooks.

Stir continuously with out a lump.

Cool it.

Take curd,  make thick buttermilk.

Grind chili, ginger and curry leaves and filter it.

Add to the koozh. If the quantity is more, take only 2 cups of cooked koozh.

Serve in a bowl or mud pot. Garnish with curry leaves.

Tip keep the koozh or porridge for the next day to ferment and add buttermilk next day and drink.

(Can pressure cook the millet powder)

Side dish. Vadams, Pickle, Raw onion, or mor mulakai

Raw Mango sweet pickle

 This is sweet pickle with raw mangoes. You can also use apple to make this.

Ingredients

Raw mangoes  cut into cubes                           1cup

Jaggery                                                              3/4 cup

Mustard seeds                                                  1 tsp

Kalonji seeds                                                   1 tsp

Turmeric powder                                             1/2 tsp

Kashmiri chili powder                                        1 tsp

Sambar powder                                                1tsp

Cumin seeds                                                      1 tsp

whole red chili                                                    3

Heat a tawa with oil, add mustard seeds, cumin seeds red chilies, kalonji and curry leaves 

When the mustard seeds splutter add mangoes, turmeric powder, salt, chili powder, sambar powder and Hing. 

Add 1 cup of water and let it cook.

after 10 minutes mix it, if the mangoes are cooked add jaggery and mix

When it becomes thick consistency  remove from the gas , transfer into bowl.

You can keep it for a week out side.