Vegan Vegetable Stock

Ingredients:
3 cups chopped celery (245g or 8.65oz)
2 cups chopped carrots (272g or 9.65oz)
2 cups chopped onions (209g or 7.40oz)
2 teaspoon black pepper
1/2 teaspoon turmeric powder
6 small bay leaves (tej patta)
1/2 bunch cilantro leaves
10 cups water

Preparation: Chop the celery, carrots and onions.  To a 5 litre pressure cooker with 8 cups of water add the chopped vegetables, cilantro leaves with the stem, turmeric powder, black pepper and bay leaf.  Cover and cook for one hour without the weight on top.  After one hour remove the cover, mix add 2 cups of water and bring it to a boil.  After it has come to a boil turn the heat off and let it cool.  When it is cool strain it into a large pot.  Discard the cooked vegetables.  The liquid stock can be frozen and used as needed.

Okra Pachadi

Ingredients:
8 oz or 227 gm okra
3 tablespoon oil
1 green chili or to taste
1/2 teaspoon mustard seeds
1/2 teaspoon salt
a few chopped cilantro leaves
1 cup yogurt

Preparation:  After washing remove and discard the top and bottom of each okra.  Rest of it cut into small round bits.

Place the cut okra in a microwaveable bowl add a tablespoon of oil mix it and microwave it for 5 minutes and keep it aside.

Prepare the seasoning:  Heat a pan with 2 tablespoon of oil to it add the mustard seeds and wait for it to pop.  When the mustard seeds pop add the green chilies saute it and add the microwaved okra, mix and cook for a couple of minutes until the sticky strings disappear.  Turn the heat off and add salt and cilantro leaves mix and transfer it to a serving bowl.  Before serving add the yogurt mix and serve.

Stuffed Bitter gourd (melon)

Ingredients:
430g or 15.20 oz bitter gourd (karela, pargarkai)
4 cups shredded carrots
3/4 cup chopped onions
1 teaspoon shredded ginger
2 green chilies or to taste
2 cloves chopped garlic
1/2 teaspoon turmeric powder
1/2 teaspoon chili powder or to taste
2 teaspoon garam masala
1 teaspoon salt or to taste
a few chopped cilantro leaves
2 tablespoon amchur or dry mango powder
2 tablespoon mustard oil to make filling and 6 tablespoon oil to fry the stuffed bitter gourd

Prepare the bitter gourd:  Scrape the outside of the bitter gourd to remove the bumps.
Chop the removed skin into bits and keep it aside it is going to be used for the filling.

Cut the bitter gourd in half in the middle and remove and discard the seeds.

Line the prepared bitter gourd on a microwaveable plate and microwave it for about 3 to 4 minutes to partially cook it.
Keep it aside and prepare the filling.

Prepare the filling:  To a pan on medium heat with 2 tablespoon of mustard oil, add the chopped onions and saute until it is light brown.  When it is light brown add ginger, green chilies and garlic and saute for a few seconds.  Next add turmeric powder, chili powder and saute for 10 seconds, add the garam masala saute for a few seconds, add the grated carrots and the chopped skin of the bitter gourd, mix add the chopped cilantro leaves mix add salt and cover and cook until the filling has become soft and cooked.  Cook it to form a dry filling.
When done turn the heat off, add the amchur or dry mango powder, mix and let it cool after which the gourd can be stuffed.

To stuff the bitter gourd.  To one fill the cavity with some of the filling, cover it with its corresponding side and tie it with a string and keep aside for pan frying.

To fry, using a pan on medium heat with 6 tablespoon of mustard oil place the bitter gourd inside and fry by turning them over as each side is done.  When it is fried all over remove from heat and serve.  Before serving remove the strings that tied the two sides together.  Serves 4 to 6.

Vegetable Korma

Ingredients For Grinding:
1" piece of ginger
2 green chili's or to taste
3 cloves garlic
10 cashew nuts
2 teaspoon poppy seeds
1 teaspoon fennel seeds
2" cinnamon stick
4 cloves
1/2 teaspoon black pepper
a few cilantro leaves
1/2 cup water

Grind the above ingredients with a little water and keep aside after grinding.

Other Ingredients for Korma:
3 cups cubed potatoes
2 cups cauliflower
3/4 cup carrots
1/2 cup peas
1 cup chopped onions
4 tablespoon oil
2 whole cloves
1 1" cinnamon stick
2 bay leaves
1/2 teaspoon turmeric powder
2 cups of coconut milk 
1 teaspoon salt
1 tablespoon lemon juice
water as needed
   
Wash and cut potatoes, carrots, cauliflower and onions and keep it aside.

To a pan on medium heat add oil, clove, cinnamon and bay leaves and wait for the spices to sizzle.  When the spices start sizzling add the chopped onions and and saute for a few minutes until the onion is translucent after which add turmeric powder, the ground ingredients saute for two minutes.  

After two minutes and when the ground spices give an aroma, add the vegetables mix cover and cook for 5 minutes.  After which stir the contents add coconut milk and cook until the vegetables are done.  Takes about 12 to 15 minutes.  While cooking keep stirring now and then so that the vegetables don't stick to the bottom burn. 

When vegetables are cooked add salt mix and cook for a minute, turn the heat off add lemon juice and remove and serve.

Serves 6

Serve with lacha paratha, chapati, puri or rice

A mixed vegetable specialty dish.  This dish is aromatic, flavorful and tasty.  Popularly served in South Indian restaurants with chapati or paratha.

Cabbage curry with Toor Dal

Ingredients:
1 small cabbage
1/2 cup toor dal
2 cups water or enough to cook the dal
2 tablespoon oil
1/2 teaspoon mustard seeds
1 teaspoon minced ginger
3 or 4 green chilies to taste
a few cilantro leaves
a few curry leaves
a pinch of asafoetida
1/2 teaspoon turmeric powder
1/4 cup unsalted roasted peanuts
1/2 teaspoon salt or to taste
1 tablespoon of freshly squeezed lemon juice

Preparation: Wash and cook the toor dal in water on medium heat.  While the dal is cooking prepare the cabbage.

Remove and discard couple of the outer peel of the cabbage, and cut the cabbage into small bits.  Discard the stem.  If you like you can shred the cabbage in a food processor.  When done keep it aside for cooking.

To cook the cabbage, to a pan on medium heat with 2 tablespoon on oil, add the mustard seeds and wait for the mustard seeds to pop.
When the mustard seeds pop add the green chili, ginger, asafoetida, curry leaves, cilantro leaves one after the other and saute for 10 seconds after each addition.  Next add the chopped cabbage, turmeric powder, peanuts, mix and cook covered for about 8 to 10 minutes or until the cabbage is cooked.  The cabbage should still retain some of its crunchiness.  After the cabbage is cooked add the cooked dal, salt and mix.  Add the lemon juice mix and serve.

Serves 4

Eggplant Chutney, Kathirikai thogayal

Ingredients:
1 large globe eggplant 500 gm or 18 oz
1/2 teaspoon oil
1/4 teaspoon mustard seeds
2 tablespoon urad dal
3 to 4 red chilies or to taste
a pinch of asafoetida
1/2 teaspoon salt or to taste
1 tablespoon tamarind concentrate
a few cilantro leaves

Preparation: Roast the eggplant on medium-high heat for about 20 minutes or so until the eggplant is roasted all over.

To a pan on medium heat add the mustard seeds, urad dal and red chilies and fry until the mustard seeds pop.  The urad dal will also turn golden brown at the same time.  Turn the heat off and add a pinch of asafoetida, the asafoetida will also fry in the heat of the pan.
When this is cool grind it to a smooth paste with tamarind concentrate, cilantro leaves, salt and with very little water or as needed.  After grinding it is ready to serve.  Serves 4.

Methi Bhaji

Ingredients:
2 bunch Methi leaves (275 gms or 9.65 oz)  or 9 cups of leaves after the stalks removed
2 tablespoon oil
1/2 teaspoon mustard seeds
1/2 teaspoon cumin seeds
1/2 cup chopped onion
2 green chilies or to taste
1/4 teaspoon turmeric powder
1/4 teaspoon asafoetida
1/4 teaspoon salt
1/4 teaspoon sugar
1/4 teaspoon lemon juice

Preparation: Wash the methi leaves by dumping it in water and shaking it to remove any dirt.  Remove the leaves from the stem.
Discard the stem and chop the leaves.

Heat oil add mustard seeds and cumin seeds.  When mustard seeds pop add the chopped onions and saute it until it brown.  Add green chilies and turmeric powder, asafoetida and methi leaves.  Cook until the methi leaves have turned soft.  Takes about 5 minutes Add salt, sugar mix add lemon juice.  Turn the heat off and serve.
Serves 2

Kale and Sweet Potato Curry

Ingredients:
1 bunch Kale 1.2 lbs or 550 gms

2 1/2 cup sweet potato ( with skin 14 oz or 374 gm)

3 tablespoon oil

1 teaspoon curry powder

1/2 teaspoon salt

Preparation:  Wash the kale by dumping it in a sink full of water and rinsing it out.  Pass a knife through the stalk to remove the leaf form the stalk.  Chop the leaves into smaller bits.

Wash and remove the skin from the sweet potato and chop it into cubes.

Heat a pan on medium heat with oil.  Add the chopped kale and sweet potato, mix cover and cook covered.  While it is cooking occasionally remove the cover and stir the contents so that it does not stick to the bottom and burn.  After it has been cooking to 10 minutes check to see if the sweet potato is cooked.  Add salt and curry powder, mix turn the heat off and it is ready to serve.
Serves 4.

Brussel Sprouts

Click on arrow to watch video:

Ingredients:
7 cups brussel sprouts (960 gms or 30.50 oz)
3 tablespoons oil
1 1/2 teaspoon black pepper
1 teaspoon salt or to taste
1 tablespoon lemon juice

Preparation: To prepare the brussel sprouts remove a couple of the outer leaves that come off easily and discard them.  Place the brussel sprouts in a baking dish.  Add salt, black pepper and oil.  Mix thoroughly so that all all the brussel sprouts are evenly coated.  Bake at 400 degrees fahrenheit or 205 celsius for 30 minutes, in between after 15 minute interval remove it from the oven stir the contents and put it back to roast for the balance of 15 minutes.  After it has finished baking add the lemon juice mix and serve.  Serves 4.

Paruppu Usili

Ingredients:
1 lbs (450 gms) of fresh beans washed and cut (3 1/2 cups cups chopped)
1/2 cups of toor dal washed and soaked for at least 1 1/2 to 2 hours
2 red chili or to taste
1/2 teaspoon of salt
1/2 teaspoon of turmeric or haldi powder
For seasoning
1 tablespoon of oil
1/2 teaspoon of mustard seeds
2 red chili or to taste

Preparation:  While the dal is soaking wash and cut the beans into small bits and keep it aside.

After the dal has been soaked, grind it with red chili use very little water the batter has to be thick.

Pour the ground dal onto a greased pan and steam it for 25 minutes or until it is cooked.  To check, a knife inserted in the dal will come out clean.  Remove the pan and allow it to cool.  When it is cool it is cut into small bits and in a food processor grind it into small bits.

Heat a pan with 2 teaspoon of oil and add mustard seeds and whole red chili.  When the mustard pops add the cut beans, salt, turmeric powder and a little water and cook it until it is cooked.  Add the steamed and ground dal and mix thoroughly.  Garnish with curry leaves(optional)

Paruppu usili is served with rice or chapati.  This is a very popular south Indian recipe.
Serves 4

Olan Recipe

Ingredients: 
5 cups chopped winter melon (26 oz or 750 gms)also called ash gourd, kumbalangi, poosanikai
1/2 cup black eyes peas(also called lobia, karamani)
2 green chilies or to taste
3 tablespoon of warm coconut oil
1/2 cup coconut milk 
1/2 teaspoon salt or to taste
A few curry leaves
1 1/2 cup water

Preparation: Cook beans in one cup of water until it is soft but still retains it shape.  Takes 15 to 20 minutes.  The excess water will get absorbed.

While the beans are cooking prepare the winter melon.  Remove the skin and chop it into same size cubes.

Cook the winter melon with 1/2 cup water, green chilies and curry leaves until it is soft but retaining its shape.  Takes about 10 minutes.  When the winter melon is cooked add the cooked black eyed peas, salt, the warm coconut oil, coconut milk powder turn the heat off and serve.  Serves 4. 

This is a very tasty dish from Kerala and Tamil Nadu.  It is a favourite curry served during festivals and otherwise.

Ridge Gourd, Turai or Peerkangai Thogayal or Chutney

Ingredients to prepare ridge gourd:
2 1/2 cup ridge gourd peeled (350 gm)
1 tablespoon oil
1/2 salt

Ingredients for grinding:
1 teaspoon oil
1 tablespoon urad dal
1 tablespoon channa dal
4 red chilies or to taste
a pinch of asafoetida
a few curry leaves (or use cilantro leaves or dhania leaves)
1/4 cup grated coconut
1 teaspoon tamarind concentrate
1/2 teaspoon salt or to taste
a small piece of jaggery (1/2 teaspoon)

Seasoning Ingredients:
1 teaspoon oil
1/4 teaspoon mustard seeds
1/2 teaspoon urad dal



Preparation:  Wash and discard the skin of the ridge gourd.  Chop the ridge gourd flesh into smaller bits.  Heat a pan with one tablespoon of oil add the chopped ridge gourd and cook until the water contained in it has evaporated.  Keep it aside.

Prepare the dal for grinding:
To a pan on medium heat with one teaspoon of oil add urad dal, channa dal and red chilies and saute until the dals have turned brown and a wonderful aroma is given out.  Turn the heat off add a pinch of asafoetida and curry leaves mix and let it cool.

When it is cool grind it to a powder.  After the dal has been ground to it add the cooked ridge gourd, grated coconut, tamarind, salt and a piece of jaggery and grind the mixture to a smooth paste.

To Season:
Heat a pan with 1 teaspoon of oil, add mustard seeds, urad dal and whole red chili.  When the mustard seeds pop add it to the thogayal and serve.

Serves 2.  Serve as a side with rice or chapati.  It can also be served with dosa, idli or rice.  It can be used as a chutney.

This is my mother's recipe my brother remembered it and passed it on to me.  It used to be so delicious when she made it.

Cabbage Curry

Ingredients:
1.76 lbs ( 806 gms) head of cabbage approx 6 cups
3 tablespoon coconut oil or use any oil
1/2 teaspoon mustard seeds
1 teaspoon cumin seeds
1/4 cup roasted and unsalted peanuts
1 1/2 tablespoon dry grated coconut (or use fresh grated coconut)
2 green chilies or to taste
a few chopped cilantro leaves (also called hara dhania)
1/2 teaspoon salt or to taste

Preparation:
Discard the outer leaves of the cabbage.  Wash the head and shred it and keep it aside.

Heat a pan on medium heat with oil.  Add the mustard seeds and cumin seeds and wait for the mustard seeds to pop.  When the mustard seeds pop add the peanuts and grated coconut, saute it for a few seconds, add the green chilies and the shredded cabbage mix add chopped cilantro leaves and turmeric powder mix cover and cook for 5 minutes.  During the five minutes remove the cover and stir the contents a couple of times so that it does not stick to the bottom and burn.

After it has been cooking for five minutes remove the cover and cook open for 3 to 4 minutes, check to see if the cabbage is cooked.  For it to taste good it should be slightly crunchy.  Add salt mix, cook for a minute, turn the heat of and cabbage curry is ready.

Serve as a side dish.  Serves 4.

Mushroom Korma

Ingredients:
4 cups chopped mushroom
4 cups chopped cauliflower

Spices for sauteing:
2 tablespoon coriander seeds
2 tablespoon cashew nuts
3 red chilies or to taste
7 whole cloves
2" cinnamon stick
2 tablespoon grated coconut
1 tablespoon oil
Saute the above ingredients in oil.  Until they are brown a wonderful aroma is given out.  

Grind the sauteed ingredients with:
1 cup chopped onion
1 cup chopped tomato
1 teaspoon fennel seeds
1/2 teaspoon poppy seeds
and a little water

Seasoning 
1/2 teaspoon mustard seeds
1 teaspoon fennel seeds
3 tablespoon oil
1/2 teaspoon salt or to taste

To a pan on medium heat with 3 tablespoon of oil add the mustard seeds and fennel seeds.  When the mustard seeds pop add the chopped mushroom and cauliflower mix, cover and cook for 5 minutes.  After five minutes remove the cover, add the salt mix and cook for 2 minutes.  After 2 minutes add the ground spices cover and cook for 5 to 7 minutes or until the vegetables are cooked.

Serves 4.  Serve with chapati, naan or pulao

Palak Paneer recipe

1 (500 gms) bunch fresh spinach 
7 oz (200 gms) of paneer or half block of purchased paneer 
5 tablespoon oil (2 tablespoon to fry the paneer and 3 tablespoon for the gravy)
1 cup chopped onion
2 green chilies or to taste
1 teaspoon minced ginger
1/2 teaspoon turmeric powder
1/2 teaspoon red chili powder or paprika to taste
1/2 teaspoon cumin powder
1/2 teaspoon coriander powder
1 teaspoon garam masala
1 teaspoon minced garlic
1 3/4 cup whole milk (or 1/2 cup cream or evaporated milk)
a few chopped cilantro leaves (dhania patta)

Cut the paneer block into slices and lightly fry them on both sides.  Cut them into bite size pieces.

Wash and chop the spinach.  The spinach can be cut roughly since it is going to be ground later in the blender.

Heat a pan with oil, add the onions and saute it until it turns brown.  Add the green chilies and ginger and saute it for a about 30 seconds.  One after the other add, turmeric powder, red chili powder, cumin powder, coriander powder and garam masala, after adding each ingredient saute it for 10 seconds, lastly add the chopped garlic and saute it for 10 seconds.

Next add the spinach and cook until it is done takes about 8 to 10 minutes.
After the cooked spinach has cooled grind it with milk.  After grinding pour the contents back into the pan add salt and some chopped cilantro leaves and let the spinach gravy come to a boil.
When the spinach gravy has come to a boil add the prepared fried paneer slices and turn the heat off and serve.

This is a very popular dish.  Serve with paratha's or any grain.  Pulao goes really well with this dish.

Serves 4

Author: Mallika Viswanathan 
Category: Vegetarian Recipe

Grilled Fennel bulb and Vegetables

1 Fennel bulb
1 yellow zucchini
2 bell pepper one red and one green
1 medium size onion
15 to 16 cherry tomato
5 garlic pods
5 tablespoon olive oil

Prepare the fennel bulb by removing the top stalks.  Next, cut and discard about 1/4" of the bottom.  Remove and discard the out peel of the bulb which is very scaly.  Cut rest of the bulb into length wise slices.

Cut the zucchini, bell pepper and onions as shown in the video.

Take a ribbed skillet, dribble about 5 tablespoon olive oil in it.  On high heat start to grill the chopped fennel on both sides.  Next grill the zucchini, bell pepper, onion and garlic.  Keep the grilled garlic separate and chop it into smaller bits when cool.  Next grill the cherry tomato.  The vegetables need to be grilled so that they are some what crunchy.  Once the skillet is hot each vegetable takes about 5 minutes for cooking.

Place the grilled vegetables on a plate.

To a pan on medium heat add 1 teaspoon of fennel seeds and toast it until it darkens, when done add it to the grilled vegetable.

Other items to add to the grilled vegetables:
1/2 teaspoon paprika or chili powder to taste
1/2 teaspoon black pepper
1/2 teaspoon salt or to taste
A few chopped fennel fronds
1 tablespoon lemon juice

Mix everything and serve.

Serves 4.

Spinach and Tofu

8 oz firm tofu
2 tablespoon oil
1/2 teaspoon chili powder or paprika
1/2 teaspoon black pepper or to taste
1/4 teaspoon of salt or to taste
12 oz baby spinach or use fresh bunch of spinach
2 tablespoon of oil
1/2 teaspoon cumin seeds
1 teaspoon curry powder
1/2 teaspoon salt or to taste

Cut the tofu into strips and lightly fry it on both sides until it is golden brown.
When it is cool cut them into thin strips.  Add some paprika, black pepper, and salt to taste and mix it into the tofu.

Wash and cut the spinach.  To a pan on medium heat add two tablespoon of oil and 1/2 teaspoon of cumin seeds and heat it until the cumin seeds start to sizzle.  When the cumin seeds starts to sizzle add the chopped spinach and cook it uncovered until the water in the spinach evaporates, takes about 5 minutes.  Add salt to taste and curry powder and cook for another 5 minutes until the spinach is dry.  Add the prepared tofu, mix and turn the heat off.

Serves as a side dish with any grain or flat bread like chapati.  I like to make a wrap out of it for take out.  Serves 4

Fire Roasted tomato

4 medium size tomato
3/4 cup chopped onion
2 chopped green chili or to taste
1 tablespoon minced ginger
1/2 teaspoon of salt or to taste
1/4 teaspoon of sugar (optional)
A few chopped cilantro leaves (dhania patta)
3 tablespoon oil

First roast two of the tomatoes lightly enough to give the curry a smoked flavor.  After it is roasted let it cool and chop it with rest of the tomatoes.

Heat a pan on medium heat with 2 tablespoon of oil.  Add the chopped onion and saute it until it is translucent do not allow it to turn brown.  Add the minced ginger and chopped green chilies saute it for a few seconds and the chopped cilantro leaves add the chopped tomatoes and cook until the curry is somewhat dry (takes about 15 minutes).  Add salt, sugar and cilantro leaves mix it, and it is ready to serve.  Serves 4.

This is a delicious curry with a smoked flavor.  It reminds you of the outdoors.  Served as a side dish, it works great as a bread spread or chapati spread.

Tomato Okra

1.3 lbs of okra (approximately 600 gms)
3/4 cups of chopped onions
2 green chilies or to taste
1 tablespoon of chopped ginger
1 3/4 cups of chopped tomato
1/2 teaspoon turmeric powder
1 teaspoon curry powder
1/2 teaspoon salt or to taste
3 tablespoon oil

Wash and chop the okra.  Place the chopped okra in a microwave-able bowl, add some salt to taste mix it in and microwave it for approximately 8 minutes.  In between remove it from the microwave stir it and put it back.

To a pan on medium heat add oil and the chopped onions and saute until the onions are brown.  Add the green chilies and ginger saute for a few seconds add turmeric powder, saute for a few seconds, add curry powder and saute for a few seconds.  Add the chopped tomatoes and a little water cover and cook until the tomatoes are cooked.  After the tomatoes are cooked add some cilantro leaves and the microwaved okra.  Cook for a a couple of minutes and turn the heat off.  Serves 2.

Serve as a side dish with any grain or chapati.

Brussel sprouts and Zucchini stir fry

3 cups of quartered brussel sprouts
1 zucchini sliced
3 tablespoon oil
1/2 teaspoon cumin seeds
2 green chili or to taste
1 tablespoon chopped ginger
a few parsley leaves
2 tablespoon unsalted roasted peanuts
2 tablespoon dry coconut rinsed and drained
1/2 teaspoon salt or to taste
1 tablespoon fresh squeezed lemon juice
1/4 cup of water or as needed

Remove and discard the outer peel of the brussel sprouts.  Quarter the brussel sprouts.  Remove and discard the ends of the zucchini   Dice the zucchini and keep the vegetables aside.

To a pan on medium heat add oil and cumin seeds.  When the cumin seeds turn dark add chopped green chili and ginger, saute for a few seconds, add parsley leaves saute, add peanuts and coconut, saute for few seconds add brussel sprouts and zucchini add a little water cover and cook until the vegetables are cooked.  Takes about 8 to 12 minutes.
After the vegetables are cooked add salt to taste mix thoroughly add lemon juice mix and serve.

Serve as a side dish