Authentic Vegetarian Cuisine
I have mentioned earlier that baking is not my Forte, and I prefer using the premix while making cakes. Posting a chocolate flavoured Pillsbury premix cake which has been decorated with jelly sweets and sticks.
This is another variety of Coconut chutney that is served with Dosa or Idli. Goes well with Neer Dosa and Appam too.
Ingredients :
Method :
Heat a tsp of oil and sauté the Asafoetida in it, till it gives its aroma. Grind the sautéed Asafoetida, Coriander seeds, coconut, green chillies, roasted red chillies, Tamarind and salt to a smooth paste. Adjust the consistency of the chutney by adding enough water. It should be neither too thick nor watery. Heat the remaining oil in a pan. Drop in the mustard and after it splutters add the curry leaves. Toss and pour the seasoning into the chutney. Mix well and serve.
Today’s Thali Meal of Rice, Dalithoy, Chapati, Hyacinth Beans Coconut Based curry , Onion Fryums and Brinjal Saung. Washed down with Buttermilk and a serving of Guava. The recipe link to each of the items has been posted below.
Saung is a Konkani delicacy. It can be made with fresh vegetables or dried lentils. Though the most popular one is the Potato and Onion Saung, I love the one made with Brinjal as well. Traditionally, Tamarind puree is added to give the tang to Saung, but I have replaced it with tomatoes to add texture to the gravy.
Ingredients :
Method :
Wash and slit the Brinjal into half, keeping the stem intact. Chop the tomatoes and onions fine. Keep aside. Heat oil in a pan. Add the onions and the Brinjals and roast along with a little salt, till the onions turn a golden brown. Add the coriander powder, chilly powder and the remaining salt. Toss, and drop in the tomatoes. Add a glass of water and bring to a boil. Simmer till the Brinjals and tomatoes are cooked. Serve hot with either Rice or Roti.
This chutney goes well with all breakfast eats like Idli and Dosa, so also with Dhokla and short eats. The roasted Bengal Gram Dal adds to the flavour and texture of the chutney.
Ingredients :
Method :
Powder the roasted Bengal Gram Dal . Tip it along with grated coconut, green chillies, Tamarind paste, salt, Coriander and curry leaves into the blender. Pulse it till a coarse powder is formed. Add water and grind it to the consistency of Chutney. The final mixture should be neither too thick nor watery and should not be too smooth. This Chutney is not seasoned. Serve it with any of the breakfast items.
This semi dry subzi goes well with both Rice or Roti. I have posted one earlier, where I had used Sambhar Masala for flavour. This one is slightly more spicy, to balance the tanginess of the tomatoes that are added.
Ingredients :
Method :
String the French Beans, wash and chop them fine. Heat oil in a pan. Add the mustard seeds and after they splutter, drop in the onions, and salt. Roast till the onions are translucent. Drop in the French Beans, Potato, the coriander, cumin, chilly and turmeric powders and mix well. Add 100 ml (Half a glass) of water and cook till three fourth done. Drop in the tomatoes and cook till done. Garnish with coriander leaves and grated coconut. Mix thoroughly and serve hot.
Moong Dal or Split Green Gram is replaced by Arhar or Toor Dal in this recipe. It is traditionally made with Moong Dal for the lunch served after a demise in the family. The orthodox insist that it should not be made otherwise. Since the family loved it, my mother made it with Arhar Dal instead of Moong Dal.
Ingredients :
Method :
Wash and pressure cook the Arhar Dal till done. Churn it well. Grind the coconut, cumin seeds and green chillies to a smooth paste and tip it into the Dal. Add salt and boil well. Heat the coconut oil in a pan. Drop in the mustard seeds and after it splutters add the broken red chilly bits. Toss. Add the curry leaves, toss and pour the seasoning into the boiling, Verna. Drizzle with lemon juice and garnish with coriander leaves before serving.
Today’s Breakfast Platter consists of Pessaratte Dosa, Coriander leaves Chutney, Tomato Thokku Sandwich, Figs and Tea. Recipe Links to all the dishes are shared below.
Horse Gram is a highly nutritious Lentil grown in the Indian subcontinent and a variety of dishes are made from it. Posting a simple stir fry today which is usually served as an accompaniment to Rice and Horse gram Saaru.
Ingredients :
Method :
Wash and pressure cook the Horse Gram in a litre of water. After one whistle, lower heat and cook for 15 minutes. After the cooker has cooled down, drain the water and keep aside to make a Saaru. Heat oil in a pan. Drop in the mustard and after it splutters add the broken red chilly bits. Toss. Add the Hing, toss and drop in the cooked Horse Gram. Add salt and cover and cook for a few minutes. Garnish with grated coconut. Mix well and serve hot with Rice and Horse gram Saaru.
Horse Gram also known as Kulith, Kollu or Kulthi is a highly nutritious Lentil grown in the Indian subcontinent. A variety of dishes can be made from it, but the most delicious is the soup or the Saaru which is made by draining the water of the cooked Horse Gram.
Ingredients :
Method :
Wash and pressure cook the Horse gram in a litre of water. After one whistle allow to cook for 15 mnts. Once the cooker has cooled down drain the water into a pan. Take a ladeful of the Horse gram, mash it well and drop it into the drained water. Add the salt and tamarind paste and boil well. Heat Ghee in a pan. Drop in the crushed garlic and roast it to a rich brown. Tip in the red chilly bits and toss for a minute. Drop the seasoning into the boiling Saaru. Simmer gently for five minutes. The Saaru can be served as is on the Rice or strained and served as a soup.
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