VEGETARIAN RECIPES




INGREDIENTS:

  • Rajma  - 250 g (soak in water for 4hrs and cook in pressure cooker adding salt and turmeric powder.Seperate the cooked rajma and water, keep it aside)
  • Grated coconut - 1 cup
  • Kashmiri Chilli Powder - 1 tbsp 
  • Garam Masala - 1.5 tsp
  • Big Onion - 1 nos (chopped)
  • Small Onion - 3nos
  • Garlic - 3 cloves (Medium size)
  • Ginger - 1 medium piece
  • Tomato - 1 Medium (Chopped)
  • Cumin - 1 tsp
  • Coriander leaves/ Kasthuri Methi
  • Oil
  • Salt
PREPARATION:

  • Dry Roast the grated coconut.When its is golden brown in color add chilli powder and garam masala .Mix it well and switch off the flame.
  • Allow it to cool and then grind it into fine paste adding little water.
  • Crush the small onion, garlic and ginger.
  • Take a kadai and add oil into it.Add cumin seeds when oil is hot.
  • When the cumin seeds are hot add onion along with crushed small onion ,ginger and garlic.Saute it till the onion starts changing the color.
  • Add chopped tomato into it and saute it for a min.
  • Add the coconut paste and required salt and mix it well.
  • Add cooked rajma to it, mix it well with the masala. Cover  and cook for a min.
  • Add the cooked rajma water to it and mix it well.
  • Add salt if required.Let the curry get boiled.
  • Add little coriander leaves or kasturi methi to it, to get nice aroma and taste.
  • Switch off the flame when the gravy get thick (or enough gravy as you require).

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 MUSHROOM ROAST

Ingredients:
  • Mushroom - 250g
  • Mustard Seeds - 1/2tsp
  • Onion - 1 Large (sliced)
  • Tomato - 1(Chopped)
  • Ginger Garlic Paste - 2tsp
  • Red Chilli Powder - 3/4 tsp
  • Turmeric Powder - 1/2 tsp
  • Coriander Powder - 2tsp
  • Garam Masala - 3/4 tsp
  • Curry Leaves






Preparation:
  • Peel the skin and put mushroom in water with 1/2 tsp of turmeric powder for 10 mins and wash it well.Slice into small pieces
  • Heat oil in a pan and splutter mustard seeds.Ad onion and curry leaves.Saute onion till it becomes brown
  • Add ginger garlic paste and saute for a min.
  • Add turmeric powder and saute till the raw smell goes followed by coriander and chilli powder one by one in the same way.
  • Add Garam Masala and saute it.
  • Add mushroom ad mix well so that mushroom get coated with the masala.
  • Cook with the pan covered in medium flame till the mushroom is cooked well.
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Ingredients:
  • Banana (Ethakai/Nenthrakai) - 2 Ripened
  • Coconut Milk - 1/2 -3/4 cup
  • Water - 1 Cup
  • Sugar - As required
  • Salt- 1 pinch
  • Cardamon powder - 1/2 tsp









Preparation:
  • Cut banana into small pieces.
  • Take a pan and add water and banana.Cover it and cook for about 10 mins.
  • When it start boiling add sugar and a pinch of salt.
  • Add coconut milk and close the pan and cook for another 5-7 mins
  • Smash the banana partially and cook till you want the gravy to be thick.
  • Add cardomon powder and switch off the flame.
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KOOTTUCURRY

Ingredients

  • Chena (Yam) - 2 Cup (cut into cubes)
  • Pachakaya (Raw Banana) - 1 Cup (cut into cubes)
  • Black Gram - 1 Cup
  • Turmeric Powder - 1 tsp
  • Pepper Powder - 1 tbsp
  • Salt, Oil - As required
  • Jaggery- A small piece
  • Green chilli - 2(if you require the curry to be spicy)
For Masala:
  • Coconut grated - 1 cup
  • Cumin Seed - 1 pinch

       For Tempering:
  • Coconut grated - 4tbsp
  • Mustard Seeds
  • Dry Chilli - 4 nos
  • Curry Leaves
  • Small Onion - 4 nos
Preparation:
  • Cook black gram and keep it aside.
  • Take a kadai and cook Chena,Pachakaya along with turmeric,pepper powder and required water.(If you need curry as spicy add green chilli too)
  • When the vegetable get cooked and water starts getting evaporated, add cooked gram and mix it along with salt.When it boil add jaggery.
  • Grind Coconut and cumin gently and add it to the vegetable and mix it properly.Cook for another 5- 10 mins till its in semi dry form.
  • In another pan we can prepare for tempering.Pour oil into the pan,when oil starts getting hot add mustard seeds,dry chilli,curry leaves,small onion and coconut grated.When coconut starts becoming brown add to the curry and mix it.
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INGREDIENTS
  • Drumstick - 15-20 medium size pieces (young drumstick will be more tasty and do not cut the drumstick vertically)
  • Tomato -  1nos (chopped)
  • Dal - 3/4 cup (cook it using 2 cup of water)
  • Big Onion/Savala - 1/2 nos (chopped)
  • Ginger - 1 big piece (crushed)
  • Garlic - 4 big cloves (crushed)
  • Curry Leaves
  • Green chilli -As required
  • Coconut - 3tbsp (grated)
  • Cumin Seeds  1/2tbsp
  • Turmeric powder - 1/2 tsp
  • Chilli powder - 1tbsp
  • Mustard Seeds - 1/2 tsp

PREPARATION:
  • Grind Coconut and Cumin seeds and make into paste.
  • Take a big pan and pour oil, when it becomes hot add the mustard seeds and let it splutter.To this add curry leaves, Savala, Ginger, Garlic and Green chilli.Saute it.
  • When the ingredients are slightly fried add turmeric powder and saute till the raw smell goes.Then add chilli powder and saute till the raw smell goes.
  • Add the chopped tomato, required salt and drum stick.Mix it well.Cover the pan so that drum stick will get cook along with the tomato.Keep in low flame and stir it in the middle.
  • When the drum stick get cooked, add the cooked dal into it and let it boil.
  • Add the coconut paste into it and let it boil.
  • Once its boiled you can switch off the flame.
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SOYACHUNKS MASALA CURRY
Ingredients:

  • Soyabean chunks - 1 cup (soak in hot water for 30 mins, squeeze out the water and cut it into pieces)
  • Coconut oil - 2 tbsp
  • Green chilli - 3 nos(split it into 2 halves)
  • Ginger - 1 tbsp crushed
  • Garlic - 1 tbsp crushed
  • Onion - 1 cup chopped
  • Tomato - 1 cup chopped
  • Kashmiri Chilli powder - 1 tbsp
  • Coriander Powder - 1/2 - 3/4 tbsp
  • Turmeric Powder - 1/4 tsp
  • Black Pepper Powder - 1/2 tsp
  • Garam Masala - 1/2 tsp
  • Curry leaves
  • Boiling water - 2 cups
  • Coriander and pudina leaves - As required (chopped)
For Grinding:
  • Grated coconut - 1 cup
  • Fennel seeds - 1tsp
  • Shallots - 3 nos
Grind the above ingredients using water and make into a nice paste.

For Tempering:
  • Shallots - 3-4 (sliced)
  • Oil
  • Dry chilli - 2 nos
  • Curry leaves
Preparation:
  • Take a small pan and slightly roast (till the raw smell goes) turmeric,chilli and coriander powder before we start making the curry.
  • Take a pan and pour oil into it and heat it.Add curry leaves, green chilli, crushed ginger and garlic.
  • Saute it till a good smell of ginger and garlic comes.
  • Add the chopped onion into it and little salt.Saute till the onion become soft.
  • Add chopped tomato into it. Saute till the tomato get cooked.
  • Add the roasted turmeric,chilli and coriander powder along with pepper powder, garam masala ans saute till the raw smell of masala goes.
  • Add the soyabean chunks and required salt into masala.Mix it so that it will get coated with the masala.
  • Add 2 cups of boiling water into the masala mix.Stir is nicely.
  • Cover the pan and cook it.
  • Once the soyabean is cooked add the chopped coriander and pudina leaves into it.Mix it again.
  • Cover and cook for 2-3 mins.
  • Add the coconut paste into the curry.If you feel the curry is thick you can add water.
  • Add required salt and mix it.
  • Boil it and cook for 2-3 mins then switch off the flame
  • We will prepare for tempering.Take another pan and heat oil in it. add the shallots .
  • Saute till it becomes golden brown.Add dry chilli and curry leaves and saute for 1 min.
  • Add this to our curry. Soyachunks masala curry is ready.
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Ingredients:
  • Cauliflower - 1 Medium
  • Onion - 3 (chopped)
  • Green Chilli - 3 (split into 2)
  • Capsicum - 1 (Small size) (chopped)
  • Soya Sauce - 3 tsp
  • Tomato sauce - 3 tsp
  • Chilli Sauce - 2 tsp
  • Cornflour - 1/2 cup
  • Ginger Garlic Paste - 1 tsp
  • Salt
  • Oil
Preparation:
  • First we will wash cauliflower, Make into small pieces and put in water , add a little turmeric powder and boil it.
  • Take a bowl and mix cornflour, 1tsp soya sauce, 1/2 tsp ginger garlic paste, 1/4 tsp chilli powder and required salt.Add little water and make into thick paste.
  • Take a pan and heat oil in it.Dip the cauliflower in the above paste and fry it in oil.
  • Take a pan and heat oil in it.Add onion and green chilli into it and saute it.When onion become soft add the remaining ginger garlic paste and capsicum.Saute it till the raw small goes.
  • Add soya sauce,tomato sauce,chilli sauce,and salt(if required) and mix it thoroughly.
  • Saute for 2-3 mins and add the fried cauliflower.Mix everything and cover it and cook for 3 mins.
  • After 3 mins open the lid and saute it again and switch off the flame.If you need more gravy then add little water and keep till the gravy boils. 
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Here I am giving you a very simple healthy recipe.If you want to make it rich you can add more vegetables, coconut,onion and saute it in ghee. You can make more healthy by using wheat/rice semiya instead of maida semiya.
Ingredients:
  • Semiya - 1 cup
  • Carrot - As required (thinly sliced)
  • Beans - As required (thinly sliced)
  • Ginger- As required (Finely chopped)
  • Green chilli - 2 (chopped)
  • Lemon Juice - 1tsp
  • Curry Leaves
  • Olive Oil
  • Mustard Seeds
Preparation:
  • Roast the semiya till it become glden brown color (If you are taking roasted semiya then ignore this step.)You can roast it without oil or in ghee.
  • Take a kadai and add oil, splutter mustard seeds.
  • Add carrot, beans, ginger, green chilli, curry leaves and saute till it is half cooked( 5mins).
  • Add water(2 cups) into it.Add required salt and 2 pinch of turmeric powder( to give yellow color).Keep in high flame and let the water boils.
  • Add roasted semiya into the boiling water.Add lemon juice so that semiya wont stick each other.
  • Stir it and keep in medium flame.Cover and cook the semiya.
  • When the semiya get cooked water will get absorbed.
  • You can have healthy semiya.
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Ingredients:

One Main advantage of this recipe is you can take any vegetables except lady's finger.I have used few vegetables.
  • Yam - 100 g (sliced) (Main Veg)
  • Cucumber - 150g (sliced) (Main Veg)
  • Snake Guard - 100 g (Sliced)
  • Carrot - 1 small (sliced)
  • Beans - 5 -6 nos (cut it lengthwise)
  • Banana - Raw - 1 (sliced)
  • Brinjal - 1 medium size (sliced)
  • Long Beans - 5 nos (cut into 2 inch length)
  • Drumstick - 1 (cut into medium pieces)
  • Raw Mango - 1 medium piece( Sliced)
  • Banana Pepper-  5 nos (cut into half)
  • Coconut Oil - 2tbssp
  • Chilli Powder - 1/2 tbsp
  • Turmeric Powder - 3/4 tsp
  • Salt
  • Water - 1 cup
  • Coconut Grated - 1 nos
  • Cumin - 1 1/2 tsp
  • Green chilli - 10 nos(small)
  • Curry Leaves
Preparation:
  • Take a kadai and heat 1 tbsp of oil.Add yam and saute the yam for 2 mins.
  • Add the vegetables Cucumber, Snake guard, carrot, beans, banana raw, brinjal, long beans.Mix all the vegetables.
  • Add chilli, turmeric powder and salt. Mix everything.Cover it and cook.
  • Water from cucumber and other vegetables will be enough for cooking.If you feel water is not there then add 1 cup of water and then cover the kadai and cook.
  • When the vegetables is half cooked add Drumstick, Raw mango, Banana Pepper .Mix the entire vegetables.Cover and cook.
  • Gently grind coconut cumin and green chilli.
  • When the vegetables almost get cooked add the the coconut mix on top of it and cover.
  • After 2-3 mins mix the vegetables with the coconut mix. Add curry leaves and remaining oil and close the lid.
  • After a min switch off the flame and open the lid while serving.
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Ingredients:
  • Oats - 2 Cups (Grind the oats and make into powder)
  • Rava - 2 tbsp
  • Carrot - As Required (chopped)
  • Capsicum - As Required (Chopped)
  • Tomato - 1/2 (chopped)
  • Onion - 1 small (Chopped)
  • Green Chilli - 2 nos (chopped)
  • Garam Masala - 1 pinch
  • Turmeric Powder - 1 pinch
  • Cumin Powder - 1 pinch
  • Water
  • Salt
You can add spinach, ball pepper etc.

Preparation:
  • Take a bowl add Oats, Rava, Garam Masala, Turmeric Powder, Cumin Powder, Salt. Mix everything.
  • Add Rest of the vegetables and enough water to make a batter. Add water only at the time you are making dosa else oats will absorb the water.
  • Heat a dosa pan add little oil at the middle of it. Pour the batter on top of the oil.Keep in medium flame.Fry both side of oats dosa.
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VELLARIKYA PULISERY / CUCUMBER PULISERY
Ingredients:

  • Cucumber - 1/2 kg (make small cubes)
  • Green Chilli - 2 nos (slit length wise)
  • Turmeric Powder - 1/4 tsp
  • Coconut - 1/2 coconut (grated)
  • Cumin Powder - 1 tbsp
  • Green Chilli - 1 nos (for making the paste; you can add as per the spice required)
  • Curd - As per the gravy required (just whip in mixer so that it will become a smooth liquid form)
For Tempering
  • Oil
  • Dry Chilli 
  • Mustard Seeds
  • Curry Leaves
  • Turmeric Powder - 2 pinch
  • Chilli Powder - 1 pinch
Preparation:
  • Take a manchatti and add cucumber, turmeric powder, green chilli(2 nos), curry leaves and little water.Mix everything and cover it and cook for 10 min.
  • Make a paste of coconut, cumin powder, green chilli and required water.
  • When the cucumber get cooked add the coconut paste into it and required salt.When it starts boiling switch off the flame.
  • Add the curd into it and mix it.Cover it and keep.
  • Take a small pan for tempering. Heat oil and sputter mustard seeds in it. Add dry chilli and curry leaves. Add pinch of turmeric and chilli powder for getting good color and smell for the pulisery.
  • Add the above mix into the pulisery.
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TOMATO PACHADI

Ingredients:

  • Tomato (Ripened) - 3 nos (Medium) (Finely Chopped)
  • Curd - 1 1/2 cup
  • Green Chilli - 3 nos (Finely Chopped)
  • Jeerakam - 1 pinch
  • Shallots - 5 nos (Finely Chopped)
  • Garlic - 2 cloves (Finely Chopped)
  • Ginger - 1 small piece (Finely Chopped)
  • Coconut Grated - 1/4 cup
  • Dry Chilli - 2
  • Mustard Seeds - 1/2 tsp
  • Salt 
  • Oil
  • Curry Leaves.
Preparation:
  • Finely grind coconut, jeerakam and 1 shallot.
  • Take a pan and heat oil in it. Sputter the mustard seeds. Add curry leaves, Dry Chilli and roast the dry chilli.
  • Add ginger, shallots, green chilli, garlic into it and saute for 2-3 mins.
  • Add chopped tomato into it and saute it.Add enough salt.
  • Add the grinded coconut and mix it.Cover it and cook for 3-4 mins.Switch off the flame.
  • Add curd into it and mix it thoroughly.Tomato Pachadi is ready.
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Ingredients:
  • Ripened Mango - 1 nos (cut into pieces and include the seed too for the curry)
  • Curd - 7 tbsp (medium sourness)
  • Cumin Powder - 1/2 tsp
  • Green Chilli - 6 nos
  • Grated Coconut - 3/4 coconut
  • Turmeric Powder- 1/2 tsp
  • Chilli Powder- 1 tsp
  • Dry Chilli
  • Mustard Seeds
  • Oil
  • Curry Leaves
Preparation:
  • Make a paste of grated coconut, cumin powder along with 3 green chilli. Add enough water to make as paste.(If the water to be added is too chill just heat it and add, so the coconut will become paste easily).
  • Take a manchatti and add the mango, 2 green chilli(slit it length wise), curry leaves, turmeric powder, chilli powder and required salt.Mix the ingredients.
  • Add water for the mango to cook (1/2 glass is enough). Cover and cook the mango.
  • When the mango get cooked add curd (just whip the curd in mixer so that curd will not be too thick) and mix it.
  • When curd just starts to boil add the grind coconut paste into it and mix it.
  • We do not need to boil the curry now just we have to heat it.If you feel the sweetness is less you can add the jaggery syrup.
  • When the curry just begins to boil switch off the flame.
  • Now we will prepare for tempering. Take a small pan heat oil in it and sputter the mustard seeds.Add the dry chilli and curry leaves.Add little turmeric and chilli powder so our curry will get good color and smell.Add this into the curry.
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