Showing posts with label Vegan. Show all posts
Showing posts with label Vegan. Show all posts

Sunday, November 27, 2016

Kerala thakkali curry/ Tomato curry in coconut gravy / tomato chaaru curry/ South Indian lunch ideas

This tomato curry is one of our family favorite (chaaru curry). The curry gives a nice change from the usual sambar/rasam/moru routine. The tomato blends so well with coconut in this recipe to give a nice flavor. When eaten with rice, it just leaves you wanting for more. Try this ….. you won’t be disappointed.


Tomato - 3 nos
Green chili, slit - 3 nos
Red chili powder - 1/2 tsp
Ginger, chopped - 1 tsp
Turmeric powder - 1/2 tsp
Salt as needed

To grind

Coconut - 1 cup
Cumin seeds - 1/4 tsp
Garlic - 2

For tempering

Coconut oil - 2 tbs
Mustard seeds - 1 tsp
Dry red chili - 2 nos
Curry leaves – few
Shallots – 4 nos.


Grind coconut, cumin seeds, and garlic to a smooth paste. Keep it aside.

Wash and slice tomatoes. In a pan, add sliced tomato pieces, green chili, ginger, red chili powder, turmeric powder, and salt along with 2 cups of water. Cook until tomatoes are mashed. Add coconut paste along with small quantities of water. Stir well and boil for 2 -3 minutes on a low flame. Switch off the flame.

Heat oil in a kadai. Allow mustard seeds to splutter. Now add dry red chillies, curry leaves, and shallots. When shallots turn brown in color, pour this over tomato curry. Serve hot with rice. Enjoy.

Sunday, November 6, 2016

Virgin Kiwi Mojito

Virgin kiwi mojito is a quick pick me up for lazy days. It will leave your kids asking for more. So always double the portion while making it.


Ripe kiwi - 1/2

Mint leaves - 8 nos

Lime juice - 1 tsp

Club soda - 1/2 a can


Muddle kiwi, mint leaves, lime juice and honey. Fill 1/4th of glass with ice cubes. Now pour club soda to top it. Garnish with kiwi slices, lemon slices or mint leaves as desired.

Tuesday, November 1, 2016

Restaurant style aloo gobi / Dhaba style aloo gobi / aloo gobi (dry version)

Aloo gobi/ Potato cauliflower sabzi (dry curry) is a very popular North Indian dish.This dish is made with potatoes, cauliflower, ground tomato paste and ground fresh masala powder.

Restaurant style aloo gobi / Potato cauliflower sabzi


Cauliflower - 1/2 kg
Potatoes - 3 nos
Cumin seeds/ Jeera - 1 tsp
Asafoetida - a pinch
Ginger, chopped - 2 tsp
Green chilli  chopped -1 no
Coriander powder - 3 tsp

Chilli powder- 1 tsp
Turmeric powder - 1/4 tsp
Garam masala powder - 1/4 tsp
Dried fenugreek leaves / Kasuri Methi - 2 tbsp
Coriander leaves, chopped - 1/2 cup
Salt as needed

To grind

Tomatoes - 3 nos
Green chilli - 3 nos
Ginger, chopped - 1 inch piece

Grind to powder

Peppercorns - 1/2 tsp
Black cardamom- 3 nos
Cinnamon - 2 (1 inch piece)
Cloves - 6 nos

Remove stalk of cauliflower. Wash and cut into pieces. Peel potatoes and cut into long pieces. 
Grind tomatoes, green chilli and ginger into a smooth paste. Keep aside.
Grind peppercorns, black cardamom, cinnamon and cloves into a coarse powder. Keep it aside.
Heat oil in a pan. Fry potato pieces in oil till they turn light brown in colour. Transfer to a plate and keep this aside. 
Now fry cauliflower in the remaining oil till they turn light
brown in colour. 
Heat oil in a pan. Add cumin seeds, asafoetida, green chili and ginger. Saute well. Now lower the flame and add chili powder, coriander powder, turmeric powder, ground coarse powder, and kasuri methi. Saute for a second. Add ground tomato-green chili-ginger paste to this. On medium flame, cook till the oil starts to float on surface. It will take about 10 minutes. Add 1/2 cup of water to this. Allow it to boil. Now add fried potato pieces, cauliflower pieces, coriander leaves. Close the lid. Cook for 2 minutes. Switch off the stove. Serve along with roti or naan. 

To  grind 
Grind to powder

Ground coarse powder

Sunday, October 16, 2016

Vegan three bean curry / Three bean curry / No onion No garlic three bean curry recipe

Three bean curry uses three types of beans like garbanzo beans, kidney beans and white beans. This is also a no onion-garlic recipe. The curry is prepared with cooked beans, ground tomato paste, freshly ground masala powder and coconut oil. Here you grind some beans to get a thick gravy. This curry pairs well with chapathis. 


Chickpeas -1/2 cup
Kidney beans / Rajma - 1/2 cup 
White beans - 1/4 cup
Tomato - 2 nos
Green chilli,  crushed- 2 nos
Ginger, crushed - 1 small piece
Red chilli powder- 1/2 tsp
Cumin seeds/ Jeera - 1 tsp
Salt as needed
Coconut oil as needed

Dry roast and grind

Green cardamom - 2 nos
Black cardamom - 3 nos
Cinnamon - 1 inch piece
Cloves - 4 nos
Coriander seeds - 2 tsp
Peppercorns - 1 tsp


Wash and soak chickpeas, kidney beans and white beans for 8 hours.

In a pressure cooker, first cook chickpeas with salt for 4 whistles. Keep this aside.

Pressure cook kidney beans and white beans with salt and water for 4 - 5 whistles. Keep this aside.

Grind two big tomatoes to a fine paste. Keep aside. 

Grind half cup of cooked beans. Add 1/4 cup of water to the ground beans. Keep this bean paste side.

Heat oil in a pan, splutter cumin seeds. Add crushed green chilli and ginger. Saute well. Add tomato puree and saute well on low flame for 10 minutes. When the water is all dried out and the gravy is thickened, add cooked beans with water. Mix well. Add ground masala powder, ground beans paste, and salt. Cook for another 5 minutes or until the curry becomes thick. Now turn off the stove. Pour 1 tsp of coconut oil over the curry. Sprinkle chopped coriander leaves. Serve hot with chapathi. 

Sunday, September 2, 2012

Potato carrot masala


Potatoes - 2 nos
Carrot- 1 no
Tomato- 1no
Onion - 1 no
Green chillies - 4 nos
Ginger chopped -1 /2 tsp
Turmeric powder - 1 /2 tsp
mustard seeds -1 tsp
Urad dal - 1 /2 tsp
Curry leaves


Peel carrots and potatoes. Chop carrots and potatoes into pieces. Cook them with little water and salt. Mash them lightly. Heat oil in a pan, crackle mustard seeds and urad dal. Saute onions, green chillies, and curry leaves. When the onion starts to change colour, add tomatoes and allow them to get mashed up. Now add turmeric powder. Add some water to this. When the water starts to boil, add mashed carrots and potatoes. When it starts to thicken, switch off the stove. Serve hot with Chappathi, Pooris etc.

Monday, July 30, 2012

Methi chole / Fenugreek and chickpeas curry

Methi chole/ Fenugreek and chick peas curry.  A protein rich delicious side dish that goes well with roti, bhatura, nan, poori, and even with plain basmati rice or jeera rice, ghee rice. 

Methi Chole


1)Chickpeas   -150 gm
2)Methi leaves - 3 /4 cup
3)Cloves -2 nos
   Cinnamon - 1 /2 inch piece
   Cardamom - 2 nos
4) Oil  or ghee - 2 tabsp
5) Cumin seeds -3 /4 tsp
6)Fenugreek seeds - a pinch
7)Cinnamon - 3 /4 inch piece
8)Green chillies slit length wise - 3 nos
9)Ginger chopped - 3 /4 inch piece
10)Asafoetida - a pinch
11)Turmeric powder -1 /4 tsp
12) salt as needed
13) Tomato cut length wise -1 no
14)Tamarind paste -3 /4 tabs
15) Coriander leaves


Soak chickpeas  overnight , pressure cook the next day . Wash methi leaves and take out the leaves  from the stem .Dry roast the 3rd ingredients and grind. Heat oil in a pan splutter cumin seeds, fenugreek seeds, and cinnamon. When it turns light brown in colour, add green chillies and ginger saute for 2 minutes then add asdfoetida and methi leaves. Saute them well. When it is cooked well, add turmeric powder and salt . Now add  chopped tomatoes to this . When tomatoes are cooked well, add chickpeas ( save 3 tbsp of chickpeas to mash). Add 1 cup of water and cook for 3-4 minutes. Cook for another 8-10 minutes in low heat. Now add mashed chickpeas and tamarind paste . Mix  and cook well . Add the ground 3rd ingredients to this and when the gravy thickens. Decorate with coriander leaves.  Serve with chapathis.

Tuesday, May 24, 2011

Kovakka thoran / Ivygourd thoran


Ivy gourd/Kovakka, clean and sliced into roundels - 2 cups
Green chillies cut into small pieces - 4 nos.
Onion - 1 small                  
Grated coconut  - 1 cup
Garlic - 2 cloves
Turmeric powder  - 1/4 tsp                                          
Mustard seeds - 1 tsp                                      
Curry leaves        
Salt as needed
Oil as needed


In a bowl, combine ivy gourd, crushed green chilly, grated coconut, crushed garlic and turmeric powder and salt. Mix well with your hands. Set aside this ivy gourd mixture.

Heat oil in a pan. Add mustard seeds. When they start to splutter, add chopped onion and curry leaves. Fry for 1-2 minutes. Add the ivy gourd mixture and stir well. Sprinkle 2-3 tsp of water. Cover with a lid and cook for 6-7 minutes or until they turn dry. Open the lid and stir fry it for another 3-4 minutes. Serve hot.


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