Showing posts with label VEGETARIAN. Show all posts
Showing posts with label VEGETARIAN. Show all posts

Thursday, 23 March 2017


I usually make vegetable masala gravy as a side dish for chappathi ,appam or idiyappom.This time my intention was to make aloo gobi. But when I opened the fridge I saw bits of many vegetables lying here and there.Suddenly  the plan changed ,all those bits became this colorful delicious masala.Unlike vegetable masala gravy this dry version pairs well with rice as well. If you have  all these vegetables handy do try this dry is simple and super yummy.You can use the assorted frozen vegetables for making the same.Here goes the recipe..


1.     Mixed vegetables- I used 2 medium potatoes,1 medium carrot,around 1 cup of cauliflower florets, handful of frozen green peas
2.     Onion- 2medium, thinly sliced
3.     Ginger- 1 big piece
4.     Garlic-6 big pods
5.     Green chilly- 1or 2 slitted
6.     Tomato- 1medium
7.     Chilly powder- 1 tbsp
8.     Coriander powder- 1 tbsp
9.     Turmeric powder- ½ tsp
10. Garam masala- 1tsp,heaped
11. Jeera powder-1/2 tsp
12. Jeera (cumin )seeds- ½ tsp
13. Oil- 2 tbsp

Method of preparation

1.     Cut the potatoes and carrot in to cubes. Separate the florets of cauliflower.
2.     Crush ginger and garlic.
3.     Heat oil in a pan. Add cumin seeds .when the aroma comes, add onion,crushed ginger garlic and green chilly. Sauté until onion turns soft. Add in tomatoes and all powders saute until tomatoes melts and the raw smell of powders disappears.
4.     Now add carrots and potatoes mix well. Add 1 cup of water and salt. Cover the pan and cook in medium flame. When the they are ¾ th done add cauliflower and green peas. Cover and cook again. If needed add little more water. Stir in between. When all the vegetables are well cooked and coated with the masala switch off the flame. If any water remains, let it cook with the lid off. Make sure to stir in between to prevent from sticking to the bottom. Lastly add some coriander leaves (optional).
Serve with rice,roti or appam

Friday, 8 July 2016


Though it is one of my favorite vegetable, I do not experiment with it. I always end up adding this along with other vegetable in Kuruma or pulav. Since I have been following vegetarian diet, I wanted to make something which resembles a non veg dish ;) .yea I am a hardcore Non vegetarian. To suppress my non vegetarian urge I made this and it did fulfill its  work J. If you have all ingredients on hand, it can be made within minutes. It is an excellent starter or can be served as a snack.


1.    Cauliflower – 1small,florets separated
2.    Turmeric powder- a pinch
3.    Onion-1 small,chopped
4.    Garlic-5 pods,chopped
5.    Green chilly-3 nos,cut diagonally
6.    Curry leaves- a handful
7.    Oil- for deep frying
For the batter
1.    Maida -1/2 cup
2.    Corn flour-1/4 cup
3.    Rice flour-3tbsp
4.    Garlic-4or 5
5.    Ginger- 1 small piece
6.    Chilly powder-1tsp
7.    Salt-as needed
8.    Water- as required to make thick batter

Method of preparation

1.    Wash the florets thoroughly. Cook it by adding plenty of water, little turmeric powder and should not be over cooked. Drain it in a strainer .
2.    Grind together garlic and ginger. (a tsp od ginger garlic paste can be used) Make thick batter with the ingredients mentioned under for the batter. Put all the florets into this and mix well in order to coat it well with the batter.
3.    Heat oil in a deep pan. When the oil is really hot, fry the florets till brown.
4.    In the same oil fry onions,  garlic,green chilly and curry leaves till onions turns slightly brown .put it over the fried gobi .Give a gentle mix. Serve hot as a starter or as a snack.

Thursday, 23 June 2016


This is one delicious preparation of Okra. Tangy, mild spicy  and something truly comforting.


1.    Vendakka (Okra)- 12 nos, cut into medium thick round pieces.
2.    Mustard seeds- less than ¼ tsp
3.    Fenugreek seeds-less than ¼ tsp
4.    Dry red chilly- 2 or 3
5.    Oil-2 tbsp.
6.    Tamarind- gooseberry sized ball, soaked in  1 cup of water
7.    salt

To grind and paste

8.    Onion- 1medium, chopped
9.    Tomato-2 small, chopped
110   Cumin seeds-1/2tsp
11.  Chilly powder-1 tsp
12.  Coriander powder-1tsp
13.     Sambar powder-1tsp
14. Turmeric powder-1/4tsp
15.   Grated coconut-1/4 cup

Method of preparation

1.    Heat 1 tbsp of oil in a pan. Splutter cumin seeds. Add onion and sauté until it turns soft. Add tomatoes, salt and all other ingredients given under grind and paste. Cook until tomatoes melts. Keep this mix aside to cool. Grind this into smooth paste by adding some water.
2.    Heat remaining oil in same pan or another pan. Splutter mustard seeds and fenugreek seeds. Add dry red chilly. Add in la
3.    dies finger. Cover and cook it. Stir in between. Once the ladies fingers are cooked, add in ground paste and tamarind water (1cup). Initially add only ½ cup. Check for tanginess. If you feel the curry needs to be more tangy add the remaining ½ cup.Because the degree of tanginess vary with the tamarind used. I did add the full 1 cup of pulp to get the right sourness. So add accordingly. If the curry is too thick, more water can be added. Check for saltiness. Let the curry boils for few minutes.

Switch off the flame. Serve with rice ..

Friday, 17 June 2016


This is usually served as a side dish in Kerala Sadhya. Sadhya comprises of huge numbers of vegetarian curries. These curries are mild spicy and are added with less or no masala. We keralites are hard core no vegetarians :). Of late this kinds of masala curries are introduced in Sadyas to satisfy the Carnivorous taste buds. It may vary with regions. Macaroni may be replaced with soya chunks or Bread. This curry is really spicy and tasty too !!


1.    Macaroni (cooked)- 2 n ½ cup
2.    Onion- 2 medium nos, chopped
3.    Ginger and garlic-  1 tbsp each, chopped
4.    Tomato- 2 small, chopped
5.    Chilly powder- 2tsp
6.    Garam masala- 1tsp + ½ tsp
7.    Thenga kothu (coconut bits)- 4tbsp
8.    Coconut oil-1tbsp+ 1tbsp
9.    Water- less than ¼ cup
10.   Curry leaves –one handful
11.      Salt

Method of preaparation

1.    Heat 1 tbsp oil in pan. Add ginger and garlic. Sauté for a minute. Add in onions and sauté until onion turns slightly brown. Add tomatoes, chilly powder ,1 tsp garam masala and salt. Sprinkle little water and sauté again until tomato melts.
2.    Add the cooked macaroni. Mix well. Add water .Close the pan .Let the macaroni absorbs the flavor. Stir in between. Once the water dries up, increase the flame and roast the macaroni well by giving continuous stir. (just 3 or 4 minutes) switch off the flame.
3.    In another pan heat the remaining 1 tbsp oil. Add coconut bits and curry leaves. Fry till the coconut turns light brown. Switch off the flame. Add in the remaining ½ tsp garam masala. Pour this over the prepared macaroni. Mix well.(Do not omit this step as it gives special flavor and taste)

Thursday, 16 June 2016



The word Chettinadu itself is aromatic!! Chettinadu cuisine is distinct by the use of freshly ground spices. So does this curry. Though I like plantains we don’t buy it often . Whenever I buy this, I end up making a thoran or a stir fry. Of late I started experimenting with different vegetables. One day I happened to see this recipe in a cookery community on Facebook. Soon I tried it. This is such a flavorful curry, this along with some curd we can have a plateful of rice !!It goes well with almost anything from Rice to Dosa,Puttu or any flat breads.
Do try this flavorful curry..


1.    Vazhakkai(Raw Plantain)- 1big,peeled off and diced into small cubes.(immerse the cut plantain in water)
2.    Onion- 2 medium sized, chopped
3.    Garlic- 1 tbsp,chopped.
4.    Turmeric powder-1/2 tsp
5.    Mustard seeds-1/4 tsp
6.    Cumin seeds-1/2 tsp
7.    Asafoetida-  tad a bit
8.    Grated coconut-1/2 cup
9.    Salt
10   Oil- 2tbsp
11.  Water -1 cup
12.  Urad dal-2 tsp
13.  Whole coriander seeds- 2tbsp
14.  Dry red chilly- 10 nos
15   Fennel seeds- 1tsp

Method of preparation

1.    Grind grated coconut into fine paste by adding some water.
2.    Dry roast ingredients 12 to 15. If needed add some oil while roasting. Grind this also by adding little water. (coconut and this should not be mixed, both need to be grinded separately)
3.    Heat oil in pan. Add mustard seeds. When it splutters, add cumin and asafoetida. When the aroma comes add onion and garlic. Sauté until onion turns soft.
4.    Add in diced plantains, turmeric powder and salt. Mix well. Close than pan and let it cook for 4 or 5 minute.
5.    After the mentioned time add water and ground spice mix (not the coconut). Cook again until the plantain is fully cooked through.
6.    Lastly add coconut paste. Give a mix. Check for saltiness. Let the curry boils and thickens a bit. Once the curry has reached the semi thick consistency, switch off the flame.

Tuesday, 31 May 2016


Making this Vada was purely an experiment. I never thought that I could ever make perfect uzhunnuvada.My husband is  a huge lover of this .Upon his compulsion once I tried make it but ended up with soggy ones. I always wanted to make crispy vada which we used to get in shops but I had no idea of the key to make it perfect. But atlast I got it!!! Don’t ask me how J.I made it in my own style .By god’s grace I got it as perfect as those in tea shops, crispy outside and spongy inside.It was a huge hit.Uzhunnavada fan was totally impressed and satisfied. This recipe is going to be a keeper. Let’s impress and surprise your family by this yummy vada J
Shaping Uzhunnuvada is bit difficult. Once we get the batter with right consistency, it would be easy. So here goes the recipe

Urad dal (uzhunnu) – 2cups
Rice flour- 1tbsp and 1 tsp
Onion- 1 small,chopped
Ginger- 1 small piece,chopped
Curry leaves- 2 or 3 sprigs,chopped
Whole black pepper-1 tbsp
Salt- as needed
Oil for deep frying

Method of preparation
1.    soak urad dal for 2 or 3 hours. Keep soaked urad dal in a serrated vessel to drain off the water for sometime
2.    Grind urad dal in small batches in a mixie (mixer grinder) till we get smooth and fluffy batter. While grinding sprinkle very less water ( 1 tbsp. ).Scrape the batter from the sides of the jar and grind again till it well grinded.(see the below pic to know the consistency of the batter)
3.    Once the grinding completed, transfer the batter in to a mixing bowl. Add all other ingredients except oil. Mix well.
4.    Heat oil in a deep bottom pan.
5.    Wet your palm. Take a small portion of the batter. Shape into vadas.Put a hole with your thumb. Gently slip shaped vadas in to hot oil.
6.    Once we put the vada, reduce the flame to medium and cook it for 5 min till it turns crispy and slightly brown in color
Serve hot with chutney or sambar.

Notes : Do not soak the urad dal for more than the mentioned time as it will absorb more water which in turn makes the batter loose.
Add as little water as possible while grinding.
Do not skip adding the rice flour as it is the key ingredient to make the vada crispy
While frying,the flame should be medium.

Monday, 15 June 2015


This is one regular thing in my kitchen .I always being lazy to do a post on this recipe for no reason :).Everyone’s favorite Maggi noodles has been banned and lot of controversies is going on. I guess this is the right time to do a post on this recipe as this Masala Semiya resembles Maggi in appearance and taste as well. Hope this one can be a boon to all desperate magi lovers like me.
Semiya , these cute strings are my utmost favorite. I love to have it any form sweet or savory. While I was kid, it was  my duty to break long strings of semiya for making payasam.But now things are easy as broken roasted semiya is available everywhere. I make sure to buy a packet of semiya on every grocery purchase. Whenever I feel like to binge on something I make this masala semiya.When I made this last time, I was struggling to get my plate from my little Kannan.Yes he also loves it. It was fun watching him gobble up those strings. Whenever he is reluctant to take baby foods, I make this to feed him. This recipe is simple and can be made in a jiffy. This is a basic recipe. Chicken or vegetables can be added to make it more nutritious and flavorful.

1.      Roasted semiya-200gm
2.      Onion-1 small, chopped
3.      Ginger – ½ inch piece, chopped
4.      Garlic-5 pods, chopped
5.      Tomato-1 medium, chopped
6.      Whole spices-1 or 2 cardamoms,2cloves,1 small stick of cinnamon
7.      Coriander powder-1 tsp
8.      Chilly powder-1/2tsp
9.      Garam masala-3/4tsp
10.  Salt
11.  Oil-1tbsp
12.  Water- for 1 cup of semiya around 1 cup of water to be  required. It may vary depends on the type or brand of semiya.So add water accordingly.

Method of preparation

1.      Heat oil in a pan. Add whole spices .when the aroma comes add ginger and garlic. Sauté for a minute.Add onions and saute until onion turns soft. Add in all powders and stir for a minute. Add chopped tomatoes and a tbsp of water .Cook until it turns mushy.
2.      Add salt and required quantity of water. Let it boil. Add semiya in. Mix well. Reduce the flame. Cover and cook until water dries up and semiya is cooked through. Stir in between to prevent it from sticking to the pan. Switch off the flame .Separate  the strings and  give a nice mix  again using a fork and serve hot.

Thursday, 4 December 2014


Mushrooms are everyone’s favorite. It is a high source of protein and fibers. Moreover it is a flexible veg than can be used for creating an array of gravy as well as dry dishes. Mushroom ularthu is an easy Kerala style stir fry.  It goes well with steamed rice and chappathi…


1.      Mushroom-200gm,roughly chopped
2.      Onion-1 medium,chopped
3.      Garlic-2pods,cruhed or chopped
4.      Chilly powder-1/2tsp
5.      Turmeric powder-less than 1/4tsp
6.      Pepper powder-1/2tsp
7.      Garam masala-1/4tsp
8.      Mustard seeds-less than 1/4tsp
9.      Curry leaves-a few
10.  Coconut bits(thenga kothu)-2tbsp
11.  Oil-1tbsp
12.  Salt

Method of preparation

1.      Wash mushrooms thoroughly and chop .Heat oil in a pan, splutter mustard seeds .add curry leaves and coconut bits. When coconut turns lightly brown add chopped onions and garlic. Stir for few minutes.
2.      Add in all powders and salt stir for few minutes. Now add mushrooms.mix well. Keep it closed for few minutes.
3.      Once you open the pan, there will be lot of water ooze out from the mushrooms. Let it dry by keeping the pan in high flame. Stir in between .check for salt. When it becomes completely dry ,switch off the flame.
 Serve hot with rice or chappathi..