This is one of those dishes that nobody needs a recipe.  Nevertheless for someone out there who needs an idea for a variation from the regular this one is for you.  I like sauteed vegetables and I try them with different sauces.  Alternatively, to have with rice and curd I like to dig my Indian routes and do something closer  home.  That's when I avoid the sauces and add just chilies and enjoy them.  The following recipe with a variation of veggies and addition of soya bean sauce can very well be a Chinese dish.  This one though  is very comforting and enjoyable with rice, curd and pickle.  Love it!




Ingredients:

Beans - 30 nos
Potato - 2 medium size
Carrots - 2 medium size
Dry Red chili - 5 nos
Garlic - 5 pods
Black pepper - to taste
Salt -  to taste
Oil - 1 Tbspn
Water - 1/3rd cup




Method:
1. Heat oil in a pan and add the crushed garlic and red chili and saute for a minute or two till both express cooked aroma
2. Add in all the vegetables sliced small in equal shapes as much as possible
3. Saute a while and add 1/3 cup of water, salt and on a low flame cook till the potato is done
4. Once the potato is done without breaking them stir and add crushed black pepper if you need the saute to be more fiery to taste



Notes: Serve them with rotis or rice.
2. You could avoid the water and saute in only the oil by stirring.  This takes more time and patience but quite tasty
3. If you are not adding water you might need a little more oil
4. You may also add a shallot and curry leaves when you saute the red chili and garlic. 

Contributor: Sunitha

Indian cuisine is rich with vegetarian curries. But sometimes you get so used to making the same old sambar and rice it is an effort to break away and embrace variety. Also, when you try to incorporate different cuisine there is only so much one can make and eat, right? Everything said and done, today I decided it was about time to spin something different and put together a vegetable curry.


The subject of gravies as far as I can see can be contented. What goes into a korma as against a kadai? A korma can have cashews and cream while a 'kadai' will not. And if you are from the South of India then you probably make the korma with coconut gravy. Therefore, if one of you feel that this recipe has too many cashews for a kadai curry you are probably right. But I like a rich gravy and added a generous portion.


Spicy hot curry.

Chili Powder - 1/2 tspn

Here is a hearty winter soup just before the start of spring. Mixed lentils can be bought at any food store.  It is both pretty and healthy at once and you don't want to miss that combination.  Lentils, beans and barley! As much as it is good to look at, they make a tasty protein rich fare. The benefits continue. They freeze well and also keeps in the refrigerator for at least three or four days. If you are planning to make a big batch, like I have done, then make sure you separate the soup into smaller containers, cool and then refrigerate or freeze.


I like this soup because of all the above reasons and also because they are not too cumbersome to prepare. I agree that the the cooking time can be a little much, but preparation (chopping, peeling etc) and the time you need to stand by the stove is considerably less. I hope you will enjoy this soup as much I did.


Dunk in some toasted French bread for more fun. You deserve some carbohydrates when you are good enough to eat only a lentil soup. Right?


Ingredients: (Serves 8)

Mixed Lentils - 1 1/2 cups (Soak overnight)
Onions           - 1 big chopped
Garlic            -  4 - 5 cloves
Chili Powder - 1 tspn
Cajun Seasonings - 1 tspn
Oregano       - 1 tspn
Basil             - a dash
Bell Pepper  - 1 chopped
Tomato in garlic and onion - 14 oz (blend to make small chunks)
Parsley - to garnish
Yogurt - to garnish
Lime or Lemon Wedges - to garnish
French Bread or garlic bread to go with the soup

Method:

1. Pressure cook the soaked lentils with 1/2 tspn of salt and 4 cups of water.  Wait for one whistle and shut off the fire/heat.  Set aside until all pressure has been released.
2. In a large pot saute onions followed with garlic until the onions are translucent.
3. Add all the spices. Chili powder, Cajun seasoning and oregano and saute for a minute.  Add the chopped bell pepper and saute for 2 minutes
4. Add the crushed tomatoes, stir and cook for 2 minutes.  .
5. Add about 6 cups of water and bring to a boil.
6. Add the pressure cooked lentils in and cook for about 45 minutes.
7. Soups are always better when it cooks a while on the stove.  Therefore, simmer for as long as possible.  If you need the soup to be thin after it has cooked through add boiling water and bring the soup to a boil again.
8. Serve into soup bowls and top with a small scoop of plain yogurt and finely chopped parsley.  You may also use lime wedges instead of the yogurt.

Contributor: Sunitha

Even the thought of Aviyal makes me nostalgic.It reminds me of my vallyammachi's (grandma's)cooking .I learned this recipe from her, an excellent cook. Though she is a vegetarian she cooks non veg dishes and makes sure they are perfect paying attention to the smell :-) She is the one who brought up my sis and me,when we were kids, since my mom was employed.  While preparing the vegetables she would tell us many stories about cooking. She says the taste of the curry starts right from the way you cut the veggies :-) According to her carrots and French beans are all foreign veggies, and adds that her mother never used them in aviyal and other authentic dishes.



Here is the recipe for aviyal ,which is an important item in the Hindu marriage feasts in Kerala. I know that from place to place the recipe varies, though it is such a popular dish. Here is my version, rather Central Travancore version :-)

Ingredients

Raw banana-1
Ivy gourds(kovakka)-4
Snake gourd- 2 pieces that are 2 inches long
Carrot-1(medium)
French beans-7-8
Long beans(pachappayar)-4
Brinjal(vazhuthananga)- 1/2
Winter Melon(kumbalanga)- A 4inch long piece
Yam (chena)- A 2 inch long piece
Drumsticks- 5-6 two inch long pieces (1 drumstick)
Green chillies- 4-5

Coconut oil -1 +2 Tbsp
Shallots-3-4
Curry leaves-2 Sprigs
Tamarind Juice
Salt
Turmeric powder-1 1/2 tsp
Red Chilli powder- 1/2 tsp
Cocnut-grated and half ground- 1/2 cup
Cumin powder/ cumin seeds-1/2 tsp (If you are using powder , a little less)



Method

1.Cut all the veggies into slender pieces
2.Pour 1Tbsp coconut oil in a pan and add all the vegetable pieces along with the green chillies, turmeric and red chilli powder
3.Mix in everything for a couple of minutes.
4. Throw in a sprig of curry leaves and salt.
5.Pour water ,enough to cook the veggies (Don't add too much water, remember that some of the vegetables like winter melon leaves out lot of water) and cover the pan
6. Cook till it is almost done
7.Pour the tamarind juice and cover and cook for a few minutes (If you pour tamarind juice early, the dish will turn dark in color)
8.Add the coconut and cumin to this, mix well, cover and cook for a couple of minutes.
9. Switch off the heat and add smashed shallots and curry leaves along with the 2 Tbsp coconut oil.
10. Mix well and transfer into the serving bowl.
11. Enjoy with rice , sambar and pappad :-)


You could use any vegetable of your choice. Also you could replace the tamarind juice with sour curd or raw mango.



Contributor : Namitha

   About three years ago, my husband and I dined at the Pineapple Room, a restaurant in Cheekwood Gardens (Nashville). It was here that I saw crab cakes for the first time, and ordered it with great excitement!




   The recipe for the base can be coated with maida or eggs, and rolled in bread crumbs. It can be  deep fried or simply used inside a tortilla or roti and enjoyed.   Whichever way you choose, don’t forget to enjoy it.



Ingredients:
Potato           - 1 Huge Idaho Potato.
Bean             - 20 nos.. (about a cup when cut into tiny pieces)
Carrot           - 1 medium (about 3/4 cup when cut into pieces)
Peas              - 1/2 cup
Onions          - 1 small
Green Chilies - 6 nos
Ginger           - 1 Tspn
Garam Masala - 1/2 tspn
Canola Oil - 1 Tbspn for sauteeing
Oil - For deep frying


Method:
1. Pressure cook the potato for 1 whistle on high and then on low for one more whistle.  It takes about 20 minutes. If you don't know how to cook potato cook it the way you know but any moisture content in the end will make it difficult to form the cakes as well as moisture tends to break the cake when deep frying.  
2. Cook the peas with a little water in the microwave and drain off the water
2. Heat a tablespoon of oil and saute ginger followed with onions and green chilies.
3. Follow with green beans and taste to make sure the beans is done and then add peas and the carrot and saute for about 3 or 4 minutes
4. The sauteing should be on a medium flame and the end result should not have any water and yet vegetables should not be too fried. Add salt to taste
5. Peel the potato and mash with a fork and add the vegetables in and mix check for salt
6. Form small rounds of cakes this should make about 12.

Batter:
1. 1/2 cup of all purpose flour
2. Salt
3. About 1/2 cup of water

Method:
Add water to the flour and salt a little at a time to make a semi thick batter.  Not too runny nor too thick.  It should be more or less half cup of water a little this way or that may happen due to kind of all purpose flour etc.  Use your judgement

Heat oil for deep frying and when it has heated through (never smoking hot, that's only allowed when we are talking men ;)
dip the vegetable cakes in the batter and deep fry.

Contributor: Sunitha

Quite the North Indian dish this is, yet, another one that has made its way to the hearts of us Southerners. My daughter so loved it she was glad to eat leftovers too.



It's quite a favorite with me because I can make one dish, and be sure it's packed with multivitamins. Oh! well, That's what I would like to think, all healthy and all. But honestly, we are more of a eat good food and well, then if it's too much walk it off kind of people. Then why I like it really is because each spoon of the dish carries a mystery. Let me explain! Until I bite into a vegetable, since there are so many in it, how am I to know what I've got?! See the mystery? I don't know about you ,but I think it is like unraveling a surprise gift and who does not like mysteries and surprise gifts, now!?



I do like to make every cooking and eating experience fun and this one has been tremendous.

Ingredients:

Boiled veggies- 5 cups ( I took Bell pepper,Cauliflower, Cabbage, Carrot, French beans, Green peas and Potato)
Tomatoes- 3(blanched and pureed)
Oil- 3 to 4 Tbsp
Onions, finely chopped- 1 cup
Ginger Garlic Paste- 1 Tbsp
Garam masala- 2 tsp
Kashmiri chilli powder-3 tsp
Red Chilli powder- 1/2 tsp
Coriander powder- 2 tsp
Milk- 1 1/2cup
Heavy Cream- 1/4 cup(optional)
Cashews- 2 tbsp
Raisins- 2 tbsp
Ghee- 1 tbsp

Method:

1.Cut the vegetables into cubes and steam them to cook.I usually begin with the veggies that take long time to cook( in this recipe, Potatoes) and keep adding the rest one by one.
2.Blanch the tomatoes by keeping them in boiling water for a couple of minutes and washing immediately with cold water. Remove the skin and puree them.
3.Heat oil in a non stick pan and saute the onion till it turns golden brown.
4.Add the ginger garlic paste into this and saute till the raw smell leaves.
5.Mix in all the spices and saute for a couple of minutes.
6.Pour the tomato puree into this and cook till the oil starts leaving the sides.
7.Pour the milk into this and mix well.This is the time to add any cream if you are using.
8.Heat this mixture till it starts boiling.In another pan fry the cashews and raisins in ghee.Add this to the gravy.
9.Throw in the cooked veggies and cook for 5-6 minutes, or till the gravy gets thickened.Keep in your mind that the gravy gets thicker once it cools down.
10.Serve with roti or nan after garnishing with cream or coriander leaves.



Notes:

1.You could add just water instead of milk, but then the gravy won't be that creamy.
2.Heavy cream is optional.
3.You could choose the veggies of your choice.
4.This serves about 12-15 people.(I made this for a party!)
5.I made this keeping the kids in mind, so the gravy is on milder side.
6.You could replace one tomato with a tablespoon of tomato puree, if you would like to have a brighter color.

Contributor: Namitha

   Today, I have a simple recipe of a 'thoran' for you.  As you can see I got a little excited about the photography even though this is a simple recipe, then again, isn't presentation vital in cooking?   A good time to make recipes like this is when you don't have enough of one vegetable but have an assorted little of many.  Really, thats what I did! Mixed up this and that to make a thoran and I really loved this combination. 

Have fun!



Did you like the broccoli tree with carrot flowers? My kids did ;-)



A great way to use up the leftover veggies in your fridge




Ingredients:

Broccoli Florets,cut into small- 1/2 cup
Carrots grated- 1/4 cup
Beans ,chopped finely- 1/4 cup
Cabbage ,chopped finely- 1/4 cup
Coconut Grated- 1/3 cup
Green Chillies- 3-4
Turmeric Powder- a pinch
Salt- To taste

For seasoning:

Shallots, chopped finely- 2-3
Mustard seeds- 1/4 tsp
Dried Red chillies- 2-3
Curry Leaves- 1 sprig
Oil- 2 tsp


Method:

1.Make all the veggies ready for thoran, by cutting them like I've mentioned above.
2.It's up to you whether to grate or cut the broccoli florets.
3. Grind(not much-maybe for a couple of seconds) coconut and green chillies together. If you do not have a grinder/small bowl for your mixer grinder, leave this step and just add more green chillies slit into halves.
4.Heat oil in a pan and splutter mustard seeds followed by rice.
5.Add sliced shallots and saute it till golden brown.
6.To this add red chillies and curry leaves and saute .
7.Add the Broccoli and beans along with, turmeric, salt and coconut mix from step 3 and add into the pan.
8.Mix everything together and cover the pan.Add a couple of spoon full of water.
9.Cook on medium flame for about 5-6 minute.Open and stir everything well.Add the carrots and cabbage now. Continue cooking till all the veggies are cooked, but still a bit crunchy
10.Open the pan and cook till the thoran is free of any water by stirring in between.