Vegetarian

Easy Rice Khandvi


Easy Rice Khandvi

Easy Rice Khandvi

Instant Khandvi with Rice flour and Rawa

Quick and easy to prepare, no need to have practice or learn the art of making khandvi!

Very simple and easy method.

Ingredients

  • 1 cup rice flour
  • ½ cup rawa
  • 4 green chillies
  • 1” pc ginger
  • 1 cup yogurt
  • Salt to taste
  • 1 tsp. cumin seeds (optional)
  • 2 cups water

  • Tempering
  • 1 tsp. mustard seeds
  • 1 tsp. chilli flakes
  • 2 tbsp. oil
  • To Garnish Fresh coconut & Fresh coriander leaves, chopped

Method

  1. Grind the green chilies, ginger alongwith the rice flour, rawa, yogurt adding 2 cups water and one tsp. salt till smooth.
  2. Remove to a bowl and add 1 tsp. cumin seed (optional).
  3. Stir to mix.
  4. Batter should be of pouring consistency and slightly thin.
  5. Set a steamer with water on heat.
  6. Grease a plate with oil and pour one ladle of batter to form a thin layer.
  7. Place the plate in the steamer and steam 10 minutes.
  8. You can place multiple plates stacked one over the other.
  9. To make sure they don’t slip into each other, place the smaller plates below the larger plates.
  10. The plates should rest over each other.
  11. Alternately use a metal stand to stack the plates and place the stand in the steamer or cooker or a large vessel.
  12. After 10 mintues remove and cut with a knife into 2” strips and roll each strip tightly into a roll.
  13. Set aside.
  14. To colour, add ¼ tsp turmeric to the half the batter and mix well, this would tinge the rice khandvi rolls yellow.
  15. Prepare tempering.
  16. Heat oil and add mustard seeds, when they splutter, add the chillie flakes.
  17. Saute for ½ a minute and pour over the Khandvi.
  18. Garnish with fresh coconut and coriander leaves.
  19. Serve as and instant healthy breakfast or as a snack, starter or appetizer.

Surnali


Surnali or Surnoli

Surnali (Surnoli)

Buttermilk Dosa, Sponge Dosa, Sweet Dosa, Konkani Pancake, Mangalorean Surnoli, Udupi Surnali, Sweet Surnoli, Plain Surnoli

A Soft and fluffy mangalorean pancake you can make in two ways – Sweet & Plain (Savory) which can be enjoyed for breakfast, as a snack or as an accompaniment with your favorite curry for lunch and dinner.

Ingredients

  • 2 cups Idli or basmati Rice
  • 2 cups Buttermilk
  • 1 cup poha
  • ¼ tsp. fenugreek seeds
  • ½ cup coconut
  • 1 tsp. salt
  • ½ tsp. Soda bicarb

For sweet version

  • ½ tsp. turmeric
  • ¼ cup jaggery powdered (for half the above quantity of batter)

Method

  1. Wash the rice and fenugreek seeds and soak in buttermilk for atleast 4 hours. 
  2. Soak the poha in water for 15 minutes. 
  3. Grind the rice, poha, coconut to a thick paste. 
  4. As far as possible do not add more water when grinding. 
  5. Add salt to the batter and divide into two. 
  6. To one half, add turmeric powder and jaggery and mix well till jaggery is dissolved.
  7. Leave both the batters to ferment 8 hours or overnight. 
  8. Before frying you may add a pinch or ¼ tsp. soda bicarb to the batter (If the batter has not fermented well) and mix.  This is optional.
  9. You may thin down the batter slightly, if required by adding little water if batter is too thick.
  10. To fry, heat a dosa pan very hot, smear with oil using an onion, put two ladles of batter (3/4 cup), do not spread. 
  11. Cover and cook till it is covered with holes, becomes opaque and light brown on the edges.  (Suruli for holes in Konkani).
  12. Remove and serve the sweet Surnalis with butter
  13. And the plain or savory ones with chutney.
  14. Also enjoy them with your favorite curry for lunch or dinner.

Karela Bitter Gourd Stir Fry


Karela Bitter Gourd Stir Fry

Karela Bitter Gourd Stir Fry, is usually cooked at home on a weekly basis. This is the only way we enjoy it besides is easy and quick to prepare.

Ingredients

  • 3 Large Karelas (Bitter Gourd)
  • 2 to 3 tbsp. Coconut or Olive Oil
  • 1 tsp. chilli powder, or to taste
  • ½ sp. Turmeric powder
  • 1 tsp. Amchur (Dry mango powder)
  • 1 tsp. salt, or to taste

Method

  1. Wash the Karelas. 
  2. Chop the head and tail and slit vertically (lengthwise) in half. 
  3. Scoop out the seeds. 
  4. Cut the vegetable horizontally into thin slices.
  5. Add the salt to the sliced Karela, mix well and set aside 10 minutes.  Then squeeze out the karela to remove the excess juice (this removes some of the bitterness, but this step is optional). 
  6. Transfer the karela to a vessel. 
  7. Add the oil, chilli powder, turmeric powder, amchur and mix well. 
  8. If you skip step 5 then , set aside for 10 to 15 minutes.
  9. Cook on medium flame and stir fry till karela is cooked and lightly fried, but do not burn. 
  10. Serve with rotis or as an accompaniment with any meal.

Raw Banana and Yam Curry with Jackfruit seeds


Raw Banana and Yam Curry with Jackfruit seeds

This is a satvick preparation, no oil,  onion, garlic, chillies.  Can be had as a fastiing food as well.

Ingredients

  • 2 Raw green bananas
  • ¼ kg. yam (suran, soorn, elephants foot)
  • ½ to 1 cup boiled and peeled bikna (jackfruit seeds) or substitute with boiled red kidney beans
  • 1 cup fresh grated coconut
  • ½ tsp. cumin seeds
  • ½ tsp. pepper corns
  • 2 tsp. turmeric powder (1 tsp when boiling the vegetable & one tsp to add when grinding)
  • 1 sprig curry leaves
  • 1 tsp. salt

Method

  1. Clean and cut the raw bananas and yam into cubes and immerse in water until required.
  2. Boil with water, 1 tsp. turmeric, salt and curry leaves, till tender.
  3. Boil the jackfruit seed, cool and peel, boil red kidney beans if using.
  4. Add to the yam and plantains.
  5. Grind the coconut, cumin, pepper corns, turmeric powder to a smooth paste. 
  6. When the vegetables are tender, add the curry paste, mix well and heat through. 
  7. The curry paste is not to be cooked too much just heated through, so make sure the vegetables are cooked well before adding the curry paste. 
  8. You may mash some yam pieces against the sides of the pan to thicken the gravy if you must. 
  9. Serve hot.

Dudhi and Chana Dal Bhaji


Dudhi and Chana Dal Bhaji

Dudhi and Chana Dal bhaji

(White pumpkin & split chick peas vegetable)

We love this vegetable gravy. Only turmeric powder is added as a spice in addition to the fresh ingredients. So even though it is cooked with minimum spices yet turns out delicious, light & nutritious.

Ingredients

  • 1 cup chana dal
  • 1 medium pumpkin
  • 2 medium onions, chopped
  • 2 green chillies, chopped
  • 2 lakes garlic, sliced
  • 2 medium tomatoes, chopped
  • 1 tsp. turmeric powder
  • 1 tsp. salt or to taste
  • 2 tbsp. oil
  • 2 tbsp. chopped coriander leaves to garnish.

Method

  1. Wash and boil the dal in 2 cups water. 
  2. Peel the pumpkin, cut into cubes, wash and drain. 
  3. When the dal is half cooked add the pumpkin cubes and salt and cook till dal and pumpkin are tender.  Don’t overcook the dal, should be tender yet whole.
  4. Set aside.
  5. Take another vessel and add oil. 
  6. When hot add the chopped onion and garlic and green chillies. 
  7. Fry till onion is translucent
  8. Then add the chopped tomatoes and cook till tomatoes are soft. 
  9. Add turmeric powder, mix and add the cooked dal and pumpkin, sufficient water for gravy and bring to boil. 
  10. Lower flame and simmer for 10 minutes or till oil surfaces. 
  11. Adjust seasoning and add the chopped coriander leaves, mix.
  12. Serve hot with any Indian bread or steamed rice.

Yam and Moong Curry


Yam and Moong Curry

Yam (Suran, Elephants foot) and Moong (Green Gram) Curry

Ingredients

  • ½ cup whole moong (green gram)
  • ½ kg. Yam (elephants foot)
  • 1 medium onion
  • 4 flakes garlic
  • 1 sprig curry leaves
  • ½ tsp. mustard seeds
  • 1 tbsp. Bafat masala, or to taste
  • ½ cup fresh coconut
  • 1 tsp. tamarind pulp
  • 1 tsp. jaggery (optional)
  • 1 tbsp. Oil

Method

  1. Clean the yam and cut into cubes, wash and drain.  Use gloves to prevent hands itching. 
  2. Pick and wash the moong and boil with 2 cups water. 
  3. When half done, add the yam pieces and cook till moong and yam are tender. 
  4. Add salt. 
  5. Take off flame. 
  6. In another vessel, add oil, when hot add the mustard seeds
  7. When they splutter, add the curry leaves, crushed garlic and onion and saute till onions are light brown. 
  8. Add the bafat masala and fry for a minute. 
  9. Add the moong and yam vegetable alongwith the stock and add more water for curry if required.
  10. Bring to a boil and simmer till oil surfaces. 
  11. Add the tamarind and jaggery and fresh coconut and adjust seasoning. 
  12. Cook for 5 minutes and take off the heat.  Serve hot.

Sprouted Moong Bhaji


Sprouted Moong Bhaji

Sprouted Moong (Green Gram) Bhaji

Ingredients

  • 2 to 4 cups sprouted moong
  • 2 medium onions, chopped
  • 2 to 3 flakes garlic, sliced
  • 1” pc ginger, chopped
  • 2  tomatoes, chopped
  • 2 green chillies, chopped
  • 1 tbsp. Bafat Masala
  • 1 tsp. Salt, or to taste
  • 2 tbsp. oil
  • Few curry leaves
  • ½ tsp. mustard seeds
  • 2 tbsp. Coriander leaves, chopped to garnish

Method

  1. Wash and pick the sprouted moong, drain. 
  2. Heat a pan, add oil.  When hot, add the mustard seeds. 
  3. When they splutter, add the curry leaves, garlic, ginger, chillies and saute for ½ a minute. 
  4. Then add the onion and fry till translucent. 
  5. Then add the tomatoes and fry till soft. 
  6. Add the bafat masala.  You may add more or less according to taste and saute for  a minute. 
  7. Then add the sprouted moong, salt and one cup water, mix, bring to a boil and cook 10 to 15 minutes until the moong is cooked. 
  8. Garnish with chopped coriander leaves and serve hot.

Thai Green Curry


Thai Green Curry

Ingredients

To be ground to a paste

  • 1 tsp. coriander powder
  • ½ tsp. cumin powder
  • ¼ tsp. pepper powder, preferably white
  • 2 medium shallots or onions
  • 4 cloves garlic
  • 4 green thai chillies (or normal green chillies)
  • 2” piece ginger
  • 2 stalks lemon grass
  • 8 to 10 stalks of fresh coriander
  • 1 tsp. salt

Vegetables

Use as per your choice of type and quantity.

I have used broccoli, carrot, white pumpkin and thai (baby) brinjals

Clean and wash the vegetables. Cut the broccoli into florets, carrots into slices or long wedges, cube the pumpkin and remove stem of the brinjals and cut into half the larger brinjals.  Immerse the brinjals (cut ones especially) in water until use. 

(other options may be bean sprouts, French bean or sugar snap peas, squash, sweet potato, etc.)

For non-veg option

Use a cup of shredded boneless chicken or shrimp

Thai Curry ingredients

  • 2 tbsp. oil
  • 2 cups water
  • 2 cups coconut milk (400 ml)
  • 6 to 8 Kafir lime leaves
  • 2 tbsp. fish sauce or soy sauce
  • 2 tbsp. lime juice (half a lime)

Method

  1. Grind the paste ingredients till smooth. 
  2. Heat oil in a pan and add the green curry paste and fry on medium for 10 minutes.
  3. If using chicken add it to the paste at this point and cook 10 minutes. 
  4. Then add all the vegetables and cook 5 to 7 minutes. 
  5. If using shrimp, add at this point
  6. Add the coconut milk, water and kafir lime leaves and mix well.
  7. Bring to a boil and simmer 10 minutes. 
  8. Add the fish or soy sauce and lime juice. 
  9. Check seasonings. 
  10. Add salt if required or increase the sauce or lime juice to taste. 
  11. Cook for a minute and take off the fire. 
  12. Serve with plain steamed rice or Thai garlic fried rice.

Sweet beaten rice Godd Fov


Sweet beaten rice (flat sweet poha) / Godd Fov

No cook breakfast or teatime snack.  Comes together in minutes (if you have all ingredients to hand).  Delicious, satisfying and healthy.   My mother made this often as a teatime snack, when we returned from school.  When was the last time you had Godd Fov?

Ingredients

  • 3 to 4 cups thin (beaten/flattened) rice (Fov)
  • 1 cup grated jaggery
  • 1 cup grated coconut
  • ½ tsp. cardamom powder
  • 2 tbsp. milk/water/coconut water

Method

  1. Clean the flattened rice (fov/poha) for any dirt, etc.  Do not wash.  Pick any husk or impurities, if any. Usually the packaged beaten rice (good brands) will be quite clean.
  2. Add the jaggery, coconut, cardamom powder and mix all ingredients. 
  3. Add the milk or water to moisten the mixture a little bit and mix well with fingers. 
  4. Leave aside for 10 minutes. 
  5. Serve with tea or coffee for breakfast or a teatime evening snack.

Chana Dal and Tendli Curry


Chana Dal & Tendli Curry

(Split lentils/split Bengal Gram/Baby Chick Peas/Tendli/Ivy Gourd)

Ingredients

  • ½ cup Chana dal
  • ¼ kg. Tendlis
  • 1 tsp. Salt

Grind to a paste

  • 2 Kashmiri chillies
  • 1 tbsp. Coriander seeds
  • ½ tsp. cumin seeds
  • ¼ tsp. peppercorns
  • 1 tsp. mustard seeds
  • ¼ tsp. turmeric powder
  • 2 flakes garlic
  • 1 small onion
  • 3 to 4 flakes tamarind
  • 4 tbsp. coconut powder

Tempering

  • ½ tsp. mustard seeds
  • Few curry leaves
  • 3 to 4 crush garlic
  • 1 small onion
  • 2 tbs. oil

Wash the dal well and soak in water for 15 minutes.  Place in a vessel and boil till almost soft.  Clean and cut the tendlis into 4 and add to the dal, add salt and cook till vegetable is tender.  Grind the masala to a paste and add to the dal vegetable mixture.  Rinse the grinder jar and add to the curry adjusting to desired consistency.  Bring to a boil and simmer 10 to15 minutes.  Meanwhile prepare the tempering.  Heat oil in a pan, add the mustard and when it splutters add the garlic, curry leaves and onion and fry on medium low till light brown. Just before switching off the heat, garnish the curry with the tempering.  Serve hot with rice or any bread of your choice.

Potato and Red Pumpkin Gravy


Aloo Pethe ka Saag

A quick, deliciuous, nutritious dish without onion and garlic. Rajasthani vegetarian cuisine.

Potato & Red Pumpkin Gravy

Rajasthani cuisine

Ingredients

  • ½ kg. Red pumpkin
  • ½ kg. Potatoes
  • 2 bay leaves
  • 1” pc cinnamon
  • 2 cloves
  • 2 cardamoms
  • 1 tsp. Kalonji (nigella/onion seeds) Optional
  • ½ tsp. mustard seeds
  • ½ tsp. fenugreek seeds
  • 1 tsp. chilli powder
  • 2 tbsp. yogurt
  • 1 tsp. cumin powder
  • 1 tsp. coriander powder
  • ½ tsp. turmeric powder
  • 1 tomato, chopped (or 1 tbsp. tomato paste) (missed it in the video recording)
  • 1 tsp. amchur (dry mango powder)
  • ½ tsp. sugar
  • 1 tsbp. Ghee
  • 1 tsp. Salt or to taste

Method

Clean, Peel and wash the red pumpkin and potatoes.  Cut into cubes.  Heat the ghee and fry the bay leaves, cinnamon, cloves, cardamoms, nigella seeds, mustard seed and fenugreek seeds until the seeds begin to crackle.  Add the yogurt, chili, coriander, cumin and turmeric powders and fry for 2 to 3 minutes.  Adjust spices to taste.  Add the tomato paste or the tomato and fry for a minute.  Add the potato and pumpkin cubes, ½ cup water, cover and cook on medium heat for 15 minutes or until the vegetables are tender.  Add the amchur, sugar and salt.  Mix and simmer for a minute.  Serve hot.

Tendli Miryapito


Tendli Miryapito

A traditional mangalorean style of cooking tendlis. Makes a nice addition to a festive or celebratory meal!

Tendli Miryapito – Tendli Jeere Meerem (Ivy Gourd/Tindoras)

Ingredients

  • ¼ Kg. Tendlis
  • 2 onions
  • 4 flakes garlic
  • 1/2 “ ginger (optional)
  • ½ cup cashewnuts (Moi) (soaked in water)
  • 1 tsp. Jeere Meerem powder
  • OR (jnstead of jeere Meerem powder)
  • ½ tsp. cumin powder
  • ½ tsp. pepper powder
  • ¼ tsp. turmeric powder
  • 1 tsp. salt
  • 2 tbsp. coconut or olive oil
  • ½ tsp. vinegar (optional)
  • ¼ tsp. sugar (optional)

Method

  1. Soak the tendlis in water and wash well. 
  2. Cut off the head and tail and smash the tendlis with a pestle with a light hand lest they get completely smashed. 
  3. Add the salt, masala powders, oil and mix well. 
  4. At this stage you can pre-prepare and keep aside till ready to cook or even keep in the refrigerator overnight. 
  5. Then add the chopped garlic, ginger (if using), sliced onion, add ½ cup water and cook till tender. 
  6. When cooked half way, add the cashewnuts and  mix. 
  7. Before taking off the fire add the vinegar and sugar and cook 5 minutes till water is almost absorbed. 
  8. If water dries up too quickly, add some more hot water and continue cooking. 
  9. Serve hot.

Vegetable Korma


Vegetable Korma

Vegetable Korma turns out delicious and even if you are not a great fan of veggies, you will enjoy this korma. Although these are the basic vegetables for this dish, you may skip one or the other if not available. So don’t limit yourselves and feel free to cook this amazing vegetable korma with any vegetable you may have on hand and enjoy with some warm Indian bread of your choice!!

Ingredients

  • 2 medium carrots
  • 2 medium potatoes
  • 1 cup green peas
  • ½ of medium cauliflower
  • 1 large onion
  • 2 tbsp. coriander leaves, chopped
  • 1 tsp. salt, or to taste
  • 1 tbsp. ghee
  • Grind to a paste
  • 1” pc ginger
  • 4 flakes garlic
  • 1 tsp. chilli powder
  • ¼ tsp. turmeric powder
  • 2 tbsp. poppy seeds (substitute with sesame seeds or cashewnuts)

Method

  1. Clean wash and chop the carrots and potatoes into small cubes. 
  2. Cut the cauliflower into small florets and soak in warm salted water for 10 minutes.
  3. Shell the peas if using fresh
  4. Grind the ginger, garlic, with the chilli powder, turmeric and poppy seeds to a paste with ¼ to ½ cup water.  I have used sesame seeds as poppy seeds are not available here.  Can be substituted with cashewnuts. 
  5. Chop the onion fine. 
  6. Wash and chop coriander leaves. 
  7. Heat the ghee in a vessel or cooker. 
  8. Fry the chopped onion till light brown. 
  9. Add the masala and salt and saute for a minute. 
  10. Add the masala water and cook till most of the water evaporates, stirring occasionally. 
  11. Add the vegetables and fry 2 to 3 minutes. 
  12. Add 2 cups water, mix well, cover and cook 10 minutes.  In cooker for 3 minutes.
  13. Open the lid, stir and add half the coriander leaves and cook for 2 minutes. 
  14. Check seasoning and if potatoes are cooked. 
  15. Remove to a dish, garnish with coriander leaves and serve with phulkas, rotis, parathas, pooris or any bread of your choice.

Lemon Masoor Dal


Lemon Masoor Dal

This light satisfying meal will certainly be relished after the festive season after spending days feasting on sorpatel, vindaloo, roasts and heavy festive food. Dal rice is invariably our go to meal when we just need to slow down on our cooking to give our digestive system a bit of rest. Having said that, dal rice is one meal that is welcome anytime.

This Lemon Masoor Dal is cooked without tomatoes and includes lemon to add a bit of tang. Make it thick to eat with rotis or pooris or a bit runny to pour over your rice and enjoy!

Ingredients

  • 1.5 cups masoor dal
  • 1 medium onion
  • 1” pc. Ginger shredded
  • 1 tsp. red chilli powder
  • 2” pc cinnamon
  • 1 lemon
  • ¼ cup coriander leaves, chopped
  • Tempering
  • 2 tbsp. oil or ghee
  • 1 medium onion chopped
  • 2 to 3 cloves garlic chopped
  • 2 green chillies
  • 2 to 3 bay leaves
  1. Clean and rinse the dal, add 4 cups water, alongwith the onion, ginger, cinnamon sticks and bring to a boil. 
  2. Reduce flame and cook 10 minutes.  Add the red chilli powder, juice of the lemon (discard the seeds) and add the peels to the dal. 
  3. Bring to a boil and cook 30 to 40 minutes, stirring occasionally till soft. 
  4. Heat oil in a pan, add the chopped onion, garlic, green chilli and bay leaves and fry till onions are brown. 
  5. Add to the dal. 
  6. Remove the bay leaves and the lemon skins and garnish with chopped coriander leaves. 
  7. Serve hot.

Mixed Vegetable Pulao


Mixed Vegetable Pulao

Using frozen mixed vegetables

Ingredients

  • 2 cups basmati rice
  • 1 cup frozen mixed vegetables
  • 1 medium onion, sliced
  • 2 stock cubes (chicken or vegetable)
  • 2to 3 sticks cinnamon
  • 5 cardamoms
  • 8 cloves
  • 2 tbsp. ghee
  • 4 cups hot water
  • ½ tsp. turmeric powder
  • ½ tsp. salt or to taste

Method

  1. Wash rice and soak in water for atleast 15 mns. 
  2. Heat a pot, add ghee and fry the onion, on medium flame. 
  3. Add the whole cinnamom, cardamom & cloves and saute till onion turns light brown. 
  4. Add the stock cubes and stir until it dissolves, add the frozen vegetable and saute for 2 minutes. 
  5. Add the drained rice and gently mix till the rice grains are coated with ghee and fluff up a bit. 
  6. Add the hot water, turmeric powder, optional if you want to leave the pulao white.
  7. Add salt to taste, it will already have some salt due to the stock cubes. Stir, bring to a boil. 
  8. Cover and reduce flame and cook. 
  9. Stir once in between to mix.
  10. Cook till water is completely absorbed. 
  11. Serve hot with raita, yogurt, pickle, dahi curry or at any festive meal.
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