Recipe Fundas!-Simple,Tasty, Healthy Vegetarian recipes for a Vibrant Living!

 This preparation, is authentic from Southern districts of Nagercoil in Tamilnadu and it turns out to be best when coconut oil is used. Ingredients that go into the making are: a. Coconut- 1/2 fully scrapped b. Small Onion- 200g, peeled and cut into half c. Curry Leaves- one handful d. Coriander seeds- 2 tablespoons e.Cumin seeds- 1/2 tbsp f. Red chillies- 5-6 g. Tamarind juice- from a small gooseberry size tamarind h. Salt - as per taste g. Mustard seeds for sauting h. Coconut Oil. 1.In a pan, add 4 tbsp of coconut oil 2. Add small onions, coriander seeds, curry leaves, red chillies and start frying 3.Add coconut and fry until all ingredients turn into brown color 4. Allow to cool and blend into a mixer 5. Add coconut oil to a pan, add mustard seeds, shallots and any vegetable of your choice 6. Add tamarind water and allow it to come to a boil Theeyal is ready to serve with Rice.

 Ingredients: a. Tomatoes- atleast 4 b. Onions- big (3) sliced lengthwise or Shallots: 25 c. Cashew nuts- one handful d. Sesame Oil e. Curry leaves-1 strand f. Coriander seeds- 1 tbsp g. Red chillies- 6 (long ones) or 1/2 tbsp of pepper and 2 long red chillies. h. Garlic- one, peeled and chopped i.  Coconut- 1 one half (finely grated) For tempering: Mustard seeds:1 tbsp, and hing- 1 pinch This is a famous gravy from Kongu Zone of Tamilnadu and it typically follows spices used in meat also. In Singapore, poppy seeds are banned and this is my variation of the same recipe to suit what is available. 1.In a pan, add 4 tbsp of sesame oil. 2. Add onions(b), garlic(h) and start frying. 3. Once the onion changes color, add cashew(c) coriander seeds(f), curry leaves(e), red chilllies(f) and roast for a few minutes.tomatoes(a), and add salt and cover it up with a lid and cook. 4. Once the tomatoes are fully cooked, add coconut(i) and cashew(c). If you want to use either of the two, that ...

Ingredients: 1. Yellow Pumpkin- 1/2 kg (Peeled and cut into small cubes). 2. Grated coconut- 4 tbsp 3. Cumin seeds- 1 tbsp 4. Green chillies-4 5. Turmeric powder- 1/2 tbsp 6. Milk- 1/2 glass 7. Salt as required To saute: 1. Mustard seeds-1/2 tbsp 2. Channa dhal- 1/2 tbsp 3. Curry leaves- little. How to make this yummy curry? This is a Kerala dish and I learnt this from my mom. It tastes little Srilankan too. Boil, the pumpkin cubes, adding turmeric powder and 1/2 glass water and little salt. When the pumpkin has cooked, add the finely ground mixture of coconut, cumin seeds, green chillies and cook for another 5 minutes. Then, add milk and cook in slow flame until it becomes little thick. Add little oil to sauting pan, and add mustard, curry leaves and channa dhal. Add the sauted mixture to the pumpkin mixture. This is a side dish for rice.

I chose round brinjals for this stir fry and the brinjals melted like butter, in the mouth. This is a very simple recipe, but very tasty. I cut the brinjals into thin, long slices and i boiled them, adding 1/2 tbsp of turmeric powder and 2-3 spoons of water. (Water must be sprinkled occasionally while cooking brinjal, else taste will change). To grind: 1. Big onion- chopped (1) 2.Garlic pods- 6 3.Ginger- peeled and chopped - 1tbsp 4.Coriander powder- 1 tbsp 5. red chilli powder- 2 tbsp I prepared a fine paste of the above and added to the brinjal and let it cook in slow flame, turning occasionally. Once the brinjal cooked nicely, I added salt and served this with rice and paapad.

Colocasia is a type of yam and is also known as "Seppangkizhangu". Ingredients: 1. Colocasia- 1 kg 2. Tamarind paste- 1 tbsp 3. Coriander powder-1/2 tbsp 4. Chilli powder- 1.5 tbsp 5. Oil- 1 cup 6. Salt- as required. How to make Sembu Roast: 1.Cut colocasia as two halves each and Pressure cook colocasia for about 4 whistles adding 1/2 tbsp of turmeric powder. 2.Peel off and mix with tamarind paste, coriander powder, chilli powder and salt. 3. Now, let this soak for about 20 minutes 4. Add oil in a pan and add 4-5 pieces of colocasia at a time in high flame. 5. Let this roast on both sides to golden brown. This goes as excellent side dish for More Kuzhambu or Rasam.

Ingredients: 1. Raw Banana- 3 2. Chilli powder-3/4 tbsp 3. Turmeric powder-1/4 tbsp 4. Salt- as required 5. Mustard seeds-1/2 tbsp 6. Curry leaves- 1 handful Procedure: 1. Peel Raw banana or plaintain and cut into circular pieces and put in water. 2. In a pan, add oil, add mustard seeds, curry leaves. Once mustard starts splattering, add raw banana, turmeric powder, chilli powder. 3. Mix well, once the banana is cooked add salt. 4. You can add 1-2 tbsp of oil and cook simmer for 5 mins to get crispy curry.

Hi, Banana stem helps to avoid kidney stones and is recommended to be consumed once/week atleast. I bought banana stem and cleaned it and cut into very small circles first. The thread like things inbetween one layer and another can be rolled and used as wicks for the oil lamps. These last longer like the cotton wicks! I then chopped these small circles finely. In a pan, added oil, mustard seeds and curry leaves, added banana stem and 1/2 tbsp of turmeric and half glass water and let this cook in medium flame. Once this got cooked, I added grated coconut and salt. Vazhaithandu curry!

Banana Flower or Banana Blossom is used in Indian and Thai Cuisine. It is known to cure menstrual problems in women. Plaintain Tree is often said as an example of how a true friend should be, as all parts of its body is useful. How to make Banana Blossom curry: 1. Peel off banana blossom and take the flower inside. 2. Wipe the edge of the floral bunches in your palm, so that each of one them individually opens. Now, remove the inner needle like thing, with a strong head. Banana Blossom is a bi-sexual flower and the male part of the flower has to be removed while cooking. 3. Chop the floral bunches as finely as you can. 4. In a pan, add oil mustard seeds, curry leaves. Once mustard starts splattering, add the choppped banana blossom, add 1/3 tbsp of turmeric powder. 5. Add a lil water and let this cook. You can add grated coconut, 1/2 tbsp of chilli powder and salt. For people who use Banana flower and Banana stem in their cooking regularly, there are fewer ailments. Healthy cooking and...

This is a simple dish. But the S.Indian preparation varies a lot from N.India. Spinach- 1 bunch 1. Clean the spinach, removing the root, chop it finely and wash it in tap water. 2. Cook it adding 1-2 glasses of water. 3.Once the spinach is well cooked, you can grind it in the blender (optional). 4.Saute with Jeera and Curd chilli (More milagaai). Add salt and mix well. Tastes great with curd rice, or with vatha kozhambu...

This is a simple recipe. 1.Cut brinjals into smaller rectangles. 2.Add 1-2 tbsp of oil in a pan, add 1/2 tbsp of mustard seeds. 3.Once mustard seeds start splattering,add brinjal pieces, 1/2 tbsp of turmeric powder, 1 tbsp of red chilli powder. 4.Cook in low flame and add 3-4 tbsp of oil. Once the brinjal is cooked, add the required amount of salt. If you add water to brinjal the taste will not be very good.

Another side disk for Chapathi. Ingredients: 1. Rajma dhal- 1 cup 2. Onion- 1 Big chopped 3. Tomatoes- 1 big chopped 4. Channa flour- 2 tbsp 5. Turmeric powder- 1/2 tbsp 6. Chilli powder- 1 tbsp; Garama masala- 1 pinch 7. Salt- as required. Procedure 1. Soak the Rajma dhal for about 5-6 hours and pressure cook for 3 whistles. 2. In a pan, add 2 tbsp of oil and add onion and tomatoes. Once these are cooked, add turmeric powder, chilli powder, garam masala and cooked rajma. When all this starts to boil, mix channa flour with 1/4 cup of water and add this to the cooking mixture. 3. Add salt as required and switch off after 2 minutes

This is a yummy curry from Kerala. Ingredients: 2 Plaintain (Vazhakkai)- Peel and cut into rectangular slices. 1 Small piece of Tamarind soaked in water 1/2 cup raw rice, 6 red chillies and a handful of curry leaves- Dry roasted and grinded into a coarse powder. Procedure: 1. In a Kadai, add oil and mustard seeds. 2. When mustard starts splattering, add the Vazhakkai pieces and let this cook. 3. When the vegetable is half cooked, add tamarind juice. 4. Once the tamarind juice is also fully boiled, add the coarse powder and add salt. 5. You can let this become a roast. If you want a spicy curry, you can increase the number of red chillies.