Potato and Okra Gravy for Vegan Thursday

This is the north indian gravy I tried few days back. I am quite bored with regular vegetable kurma, so made this just for a change.  Potato and Okra didn't go well together as much as Carrot and Beans. But I can definitely have this once in a while as this gravy came out quite different with nice flavors just because of those two veggies added.

Recipe source: Rak's kitchen

Ingredients:

Potato 1 Big
Okra 5-6
Tomato 2
Onion 2
Finely chopped Ginger 1 tsp
Finely chopped Garlic 1 tsp
Chilli Powder 1/2 tsp
Coriander Powder 1 tsp
Cumin Powder 1/8 tsp
Garam Masala 1/8 tsp
Turmeric Powder 1/8 tsp
Cumin seeds and fennel seeds few
Bay leaves 2
Coriander leaves for garnishing
Salt and Oil

Preparation: 

Chop Onions and tomatoes. Chop okra lengthwise. Chop potatoes into thin slices.

Method:

In a pan, heat little oil. Add chopped ginger, garlic and onion(1). When they turn translucent, add chopped tomatoes. Fry till they are cooked. Cool and grind it to a fine paste.

In another pan, heat little oil and fry the okra pieces. Fry till they are done and turn crispy. Keep it aside. In the same pan, add sliced potato pieces. Fry till they turn slightly brown and gets half cooked. Remove and keep it aside.

In the same pan, heat little more oil and add cumin seeds, fennel seeds and bay leaves. Fry till they crackle and then add the chopped onions. Fry till they turn translucent. Now add the ground tomato paste and all the Masala powders.

Fry till the oil separates. Now add half cooked potatoes, water and salt. Allow boiling. When it is almost done, add fried okra. Boil for few more minutes until done.

Garnish with coriander leaves.

Serves: 2
Serve with Chapati or any Indian Bread.

Linking this recipe to vegan thursdays.  Vegan thursdays is to share vegan recipes that does not include dairy products, eggs, honey and any other animal derivatives. I am happy to be a part of this group. To join contact here.

Pasiparuppu Kootu / Yellow (split) Moongdhal stew

Kootu in Tamilnadu refers to a stew that combines vegetables, dhal and coconut. Kootu in tamil refers to addition. I'm brought up with this kootu and this is my son's latest favorite along with curd rice; not sure how soon he is going to get bored of this. He keeps changing his favorites often..

This is one of the favorite recipes for both me and my mom. If she has to to prepare just for both of us, it would be rasam and this kootu or Puli kuzhambu and this kootu. I like the versatility of this recipe; it can be had alone with rice or like a side dish to curd rice or with Rasam / Puli Kuzhambu. It takes part in our weekly menu atleast once or twice.

Here goes the easy recipe:

Ingredients:

Pasiparuppu (Split yellow Moong Dhal) 1/2 cup

Chopped vegetables 1/2 cup

Grated coconut 4-5 tsp

Dried Red Chilles 1-2

Cumin seeds 1/2 tsp

Turmeric Powder

Asafoetida
Salt and water

To temper:

Mustard seeds 1/2 tsp

Urad Dhal 1/4 tsp

Pearl Onions few

Curry leaves few

Oil

Preparation:

Soak Yellow split moong dhal for 10-15 minutes. Grate coconut and grind it along with chillies and cumin seeds.

Method:

In a Pan, heat water and cook vegetables. Mean while cook dhal in pressure cooker. 

When done, transfer the cooked dhal to the vegetables. Add turmeric powder, asafoetida and salt. When both gets combined well and start boiling well, add the coconut paste. 

Boil till done. Prepare the tempering and pour it over.

Serve with just steamed rice/ curd rice / steamed rice with Puli kuzhambu or Rasam.

Serves: 2

I've used Snake Gourd (Pudalankai) in this recipe.

Other Vegetables used in this kootu:

Peerkankkai  (Ridge Gourd)

Surakkai (Bottle Gourd)

Poosanikkai (Pumpkin)

Also Linking this recipe to Cook like Mom happening at Foodelicious,  Celebrate - Love for Mum happening at Tangy Minds intially started at Jagruti's cooking and WTML - Walking through Memory lane happening at Nivethanams and initially started at Gayathri's cook spot.

 

Kodhumai (Wheat) Dosai

This recipe can be made faster and easier. My Mom makes this recipe often. If  I need a change from regular Dosa, this comes to my mind at the next moment. 

This is something that anyone can prepare but my Mom's Kodhumai Dosa is so special for its crispiness. It is as crispy as regular Dosa. I am trying my best to make it crispier which she achieves at much ease. This speaks about her experience.

Ingredients:

Wheat Flour 2 1/2 cups
Water 4 cups or as needed
Salt

Method:

Combine Wheat Flour, water and salt in a mixer and whip it till there is no lumps. This would take only few seconds. The batter needs to be of Dosa batter consistency.

Make Dosas as usual. This takes a little more time to cook when compared to ordinary Dosa. One need to wait for few more seconds to flip over. The ends of the Dosa would raise and slightly bend towards the center of the dosa. That is the right time to flip over.

This Kodhumai  Dosa tastes better if had as soon as prepared.

Serves: 2
Serve with Coconut Chutney

Linking this recipe to Cook like Mom happening at Foodelicious,  Celebrate - Love for Mum happening at Tangy Minds intially started at Jagruti's cooking and WTML - Walking through Memory lane happening at Nivethanams and initially started at Gayathri's cook spot.

 

Dhokar Dalna for SNC 8

When Nabanita of Esho-Bosho-Aahare posted this recipe for SNC this month, I got interested to try as Dhokar (Lentil cakes) resembles Paruppu Urundai (Lentil balls) in Paruppu Urundai Kuzhambu (Lentil balls cooked in Tamarind Gravy) recipe of Tamilnadu. But the gravy is very different from usual gravies I make and was very doubtful whether my family would like it. 

So I altered the gravy recipe alone according to our taste. We do not like the flavor of cumin seeds, garam masala and asafoetida much in any recipe, so reduced their quantity. I've never used onion seeds so reduced it too.. I used yellow lentils instead of split peas dhal (or Matar Dhal) ; I'm not sure both are same or different. If you are looking for the perfect Dhokar Dalna recipe, check out Nabanita's space. Thanks Nabanita for this tasty and healthy recipe with step by step instructions and clicks. As expected, the Dhokar caught much attraction here; my Hus said to make it some time again.

Ingredients:

For Dhokar:

Channa Dhal ¾ cup

Yellow Lentils ¼ cup

Green Chillies 2

Grated Coconut ¼ cup

Finely grated Ginger 1 tsp

Onion seeds ¼ tsp

Turmeric Powder ½ tsp

Asafoetida a big pinch
Salt and Oil

For Curry:

Potatoes Medium 2
Tomato (finely chopped) 1

Coconut Milk 1 ¾  cups

Grated Coconut ½ cup

Finely Grated Ginger 1 tsp
Cumin seeds 1 tsp
Asafoetida a big pinch
Tumeric Powder
Cumin Powder 1 ½ tsp
Garam Masala 1 tsp
Chilli Powder 1 tsp
Bay Leaves 2
Green Chillies 2
Water
Salt and Oil

Preparation:

Soak Dhals for 4 hours. Grind them to a coarse paste along with ginger and chillies.
Grate coconut. Chop tomatoes and Chillies. Cube Potatoes.

Method:

For Dhokar (lentil cakes):

Mix salt and the other ingredients to the ground dhal batter.

Heat one tbsp of oil in a Pan. Add Tumeric Powder and the dhal batter. Stir continuously until the batter leaves the kadai.

Meanwhile grease a plate. Pour this batter on the plate. Spread and cut into desired shapes.

Heat oil for deep frying. Fry the Dhokar until golden brown and set it aside.

For the curry:

Now, heat little oil in a Pan. Add Asafoetida and Turmeric powder and cubed potatoes. Fry until they turn golden. Keep it aside.

In the same pan, heat oil. Add Cumin seeds, Bay leaves, finely chopped ginger, green chillies and Tomatoes.Fry for a while and then add all the Masala Powders.

Fry till they combine well. Now add fried potatoes, enough water and salt. Bring it to a boil. Now add grated coconut and coconut Milk . Allow boiling until done.Now add the fried lentil cakes and sprinkle little garam masala. 

Now Dhokar Dalna is ready to be served with hot steamed rice.

Linking this recipe to SNC of this month.

 Notes:

Add only little oil when frying the batter.
Grease the plate before pouring the batter.
Add Dhoka to the curry when about to serve.