 |
-
Korma, a type of curry is quiet versatile and can be made in many different ways with different ingredients and veggies. The flavor of korma depends on the type of ingredients used. The spices are either roasted and ground or can be used as such. Here
Is my simple version of korma with mixed vegetables. I had fresh carrots, beans, and peas, so I thought why not make this scrumptious korma with soy chunks too. This flavorful dish turned to be more tasty with soy chunks.Here goes the recipe.
Ingredients
- Carrots – 2 (cut into small cubes)
- Green beans- 10 (chopped)
- Peas – ½ cup (can use frozen)
- Soy chunks – 20 (I used around ¾ cup)
- Potato – 1 (chopped)
- Onion – 1 (chopped)
- Tomato – 1 (chopped)
- Green chili- 4 (slit)
- Turmeric powder- ¼ teaspoon
- Oil – 2 tablespoons
- Salt to taste
Ingredients to be ground
- Ginger and garlic paste – 1 tablespoon
- Grated coconut – 4 tablespoons
- Roasted channa dhal – 2 tablespoons
- Fennel seeds- 1 teaspoon
- Poppy seeds- 1 teaspoon
- Cumin seeds – 1 teaspoon
- Coriander seeds – 1 teaspoon
Ingredients for seasoning
- Bay leaf – 1
- Cinnamon stick-1 (1 inch piece)
- Green cardamom- 2
- Mustard seeds – 1 teaspoon
- Curry leaves – 1 sprig
Directions
1. Steam cook carrot, green beans, peas and potato for 10 minutes. Set them aside.
2. Grind the ingredients in table 2(grated coconut, ginger garlic, roasted channa dhal, fennel, poppy, coriander and cumin seeds) to a fine paste. Set aside.
3. Boil 3 cups of water. Switch off the stove. Add in the soya chunks and let sit for 5 minutes. Drain the granules and rinse them in cool water twice. Squeeze the excess water.
4. Set a pan add oil. Once hot splutter mustard seeds add bay leaf, cinnamon stick, and cardamom and curry leaves. At this point the spices would give a nice aroma. Do not burn them. Add onion and green chili and sauté till onion turns translucent. Add chopped tomatoes and cook until they turn mushy.
5. Add the steamed veggies along with the soy chunks and sauté for a couple of minutes.
6. Now add the ground coconut paste and stir them well. Sauté for 5 more minutes and add 2 cups of water. Add turmeric powder and salt. Bring them to a boil. Switch off the stove once the gravy/curry becomes thick.
Serve with roti, naan, parantha, rice, idly and dosa.
-
Sambhar- this delicious, mouth watering gravy is the main dish in everyday and in conventional and formalistic food of South India. It can be served with steamed rice, idly , dosa along with chutneys. Ideal ingredients for this gravy includes thoor dhal otherwise known as ( toovar dal, thuvar dhal toordal, tuvardal, toor, tuvar,dal),and various spices along with veggies. There are various ways to make sambhar and here is one simple sambhar with easy steps.
Ingredients
- Cooked Thovar dhal- 1 cup
- Onion -1(cut into length wise)
- Tomato- 1(cut into small chunks)
- Green chilly – 1(slit into length wise)
- Carrot -1(cut into coin size)
- Green peas- 1/4 cup
- Radish -1(cut into medium chunks)
- Tamarind paste -2 teaspoon or 1 small lemon size tamarind soaked in water for 15 minutes. Extract the juice and remove the pulp.
- Curry leaves- few
- Mustard seeds- 1teaspoon
- Cilantro leaves -2 stem (cut into small pieces)
- Oil -1 tablespoon
- Salt to taste
Things to be grinded
- Fenugreek seeds – ½ tea spoon
- Channa dhall -2 tea spoon
- Red chilly 3 or 4
- Coriander seeds 1 ½ teaspoon
- Coconut grated 1 tablespoon
Directions
1. Add 1 tea spoon of oil and roast fenugreek seeds, channa dhall red chilly, coriander seeds.
Grind the things given above with small pieces of ginger and grated coconut into smooth paste and keep aside.
2. Set a heavy pan by adding 1 teaspoon oil and add mustard seeds , curry leaves and wait till it splutter .Now add onion , splitted green chilly ,followed by tomatoes, vegetables and fry well.
3. Now add 1 cup of water and cook the veggies for 10 minutes.
4. At this point add tamarind paste or soaked tamarind water followed by salt and the ground masala paste and bring to boil for 5 more minutes .
5. When the masala paste and tamarind are cooked well, add cooked thuvar dhall and mix well and bring to boil for 10 to 15 minutes
6. Now switch off and garnish with cilantro leaves.
7. Serve hot with rice, breads, rice crepe etc.
Notes.
1.In place of tamarind paste fresh tamarind extract can be used. In this recipe fresh tamarind pulp is used.
2. Any kind of veggies can be added (like drum stick, potatoes, radish, and mangoes).
-
Soya granules are rich in protein and work very well as a meat replacer. A friend of mine uses soya granules in every possible dish and lent me her soya burger recipe. It tasted awesome! Try it and see for yourself!
Ingredients
- Soya (chunky) granules – 20 t0 25 ( I cup)
- Potato – 1 (large size- boiled)
- Onion – 1(chopped)
- Bread crumbs – ½ cup (+ 4 tablespoons of bread crumbs)
- Garlic powder – ½ teaspoon (could use 2 pods of minced garlic)
- Ginger – ½ inch piece (crushed)
- Chili powder- 1 teaspoon
- Coriander powder- ½ teaspoon
- Turmeric powder – ¼ teaspoon
- Corn starch – 4 tablespoons (make a thick paste using 4 to 5 tablespoons of water)
- Salt to taste
- Oil for cooking
Directions
1. Boil 3 cups of water. Switch off the stove. Add in the soya chunks and let sit for 5 minutes. Drain the granules and rinse them in cool water twice. Squeeze the excess water and run them in blender. Set aside.
2. Mash the boiled potatoes.
3. Set a pan and add oil. Stir in onions and ginger- garlic. Cook until the raw smell goes away. Add chili powder, coriander powder and turmeric powder. Stir in the mashed potatoes. Stir fry for a couple of minutes. Add the minced soya granules and stir fry for 2 more minutes.
4. Add salt and mix well. Let cool. Once cool add table spoons of bread crumbs and mix well. Roll them into balls and flatten them a little bit.
5. Dip each croquette in corn flour paste and roll them in bread crumbs.
6. Heat a skillet and cook patties for 10 minutes flipping them after 5 minutes.
Notes
1. You can chop veggies like carrot, beets, green beans, steam cook them, mash them partially and add to the croquettes.
2. You can also bake them at 350° F for 30 minutes flipping them over after 15 minutes.
-
This is a really good balanced meal, carbs, plenty of vegetables and a good sized portion of protein, a satisfying and complete meal. This dish is very quick to fix if use pre-cut veggies. This dish could be had for lunch/ dinner, and works well, when you are not ready to spend a lot of time in kitchen.
Ingredients
- Onion – 1 (sliced)
- Red chili Pepper- 1(deseeded and diced)
- Green Thai eggplant – 6(diced)
- Bell pepper- 1 (diced)
- Zucchini- 1 (diced)
- Button mushrooms – 1(8 ounces pack- sliced)
- Carrots- ½ cup ( I used crinkle cut carrots)
- Cilantro leaves- ¼ cup
- Ginger –1 teaspoon (minced)
- Garlic – 1 teaspoon (minced)
- Mint leaves- 3 sprigs
- Soy sauce – 3 teaspoons
Directions
1. Heat oil in a non stick skillet over medium heat. Add minced ginger, garlic, red chilies and onions. Cook till onions become translucent. Add chopped egg plants and stir fry for 5 minutes until eggplants are tender.
2. Stir in bell pepper and zucchini and stir fry for 4 more minutes. Stir in sliced mushrooms and stir fry for 4 more minutes until veggies are tender.
3. Add cilantro leaves and mint leaves along with soy sauce and cook till the leaves are wilted.
4. Switch off and serve with brown rice/ jasmine rice.
This is my entry for Priya’s It’s a vegan world- Thai and Vaishali’s Vegan world.
-
Though enchiladas were traditionally made by folding fish in corn tortillas, now enchiladas are filled with variety of ingredients in different combinations.
I have used veggies and soya chunks for the filling. The chewy meat like texture of the soya chunks makes an excellent meat replacement. I know, many recipes use mushroom to replace meat but this soya chunks is no less.
 Soy Chunks I made use of them and was happy with the meatier texture. For the gravy I used tomato sauce. Whole wheat tortillas make this meal extra healthy.
Ingredients
- Olive oil – 2 tablespoons
- Onion (medium sized) – 1 (chopped finely)
- Garlic – 2 (minced)
- Tomato paste – 1 tablespoon
- Tomatoes – 3 (pureed)
- Chili powder – 1 teaspoon
- Cumin- 1 teaspoon
- Corn starch – 2 teaspoons
- Vegetable broth/ water – 2 cups
- Salt to taste
Directions
1. Add oil to pan and add cumin. Once it splutters add garlic and onion. Once the onions become translucent, stir in tomato paste and corn starch. Add pureed tomatoes and whisk the mixture well as not to form lumps.
2. Stir in water / vegetable broth. Add chili powder, salt. Bring it to boil. Reduce the flame and cook until the sauce thickens. Set aside.
Filling for enchiladas
Ingredients
- Whole wheat tortillas – 6
- Frozen lima beans – ¼ cup (thawed)
- Carrot – 1 (cut into big chunks)
- Green beans – 10 (cut into strips)
- Soya chunks – 10 pieces (soak it in boiling water for 5 minutes and wash it. Squeeze the excess water and cut it into 2 pieces)
- Onion – 1 (chopped)
- Chili powder – ½ teaspoon
- Cumin powder – 1 teaspoon
- Salt to taste
- Olive oil – 1 tablespoon
Directions
1. Set a pan and add oil. Add onions and cook until it becomes translucent. Add carrot, beans and stir fry them for 5 minutes.
2. Stir in lima beans and soya chunks. Add cumin powder, chili powder and salt.
3. Sauté for 4 to 5 more minutes and switch off the heat.
Getting enchiladas ready
1. Pre heat oven to 350° F.
2. Spray 9 x 13 baking pan with non stick cooking spray.
3. Pour a thin layer of tomato sauce into the pan.
4. Spoon a tablespoon of veggie mixture and roll them tightly and place them on a single layer on the baking pan.
.
5. Continue to roll the tortillas with veggie mixture and place them on the same side down.
6. Top rolled tortillas with remaining sauce and bake for about 20 to 25 minutes
I garnished it with olives and it tasted great. I am sending this post to Vaisali’s vegan world of Mexican cuisine.
Notes
You can use firm tofu instead of soya chunks. You just need to cut tofu into pieces .
-
It so happens that you want to cook a good dinner but don’t want to spend too much time. Frozen veggies are life savers in times like these. We are great lovers of pasta and my son loves his pasta with little heat in it. Here is a version of pata with two types of pasta shells (to add some variety and excitement for kids) and stir fry veggies.
Ingredients
- Pasta- 4 cups ( Use two different varieties if you want. Cook according to the pack instructions).
- Mint leaves- ½ cup ( washed )
- Biryani masala powder or curry powder– ¼ tsp.(optional)
- Italian seasoning – 1 tsp.
Directions
- Set a deep bottomed pan and add olive oil. Add the garlic once the oil is hot. Take care not to burn them. Stir in the red chilies and onions and fry till they are cooked.
- Add the mint leaves and fry till the leaves wilt. Stir in the thawed veggies and fry for a couple of minutes (.if using biryani masala add it now) Add salt.
- Ladle the cooked pasta from the boiling water so that the pasta is not dry and has soft, yet firm texture.
- Add the pasta, toss with the vegetables and sprinkle the Italian seasoning.
Your taste buds will encounter the flavor twist from mint leaves and biryani masala. If you don’t care for biryani flavor, just don’t use it and yet you will have a tasty dish.
| Copyright (c) 2009 VeganOrbit LLC. All Rights Reserved. |
| | |
