Pumpkin Curry (Vegetarian)

Ingredients:

Pumpkin
Green Chilli
Shallots
Garlic
Tumeric Powder
Salt
Fish Curry Masala

Temper: Mustard seed, dry chilli, fenugreek, curry leaves

Cooking Method:

1. Add all ingredients in a pot with water and boil
2. Once pumpkin is cooked, you can squash some pumpkin to thicken gravy
3. Temper the ingredients in vegetable oil and add on top of curry and close
4. Try this curry, the sweetness of the pumpkin and heat of the spices are really amazing.

Note : Fish curry masala does not have fish in it so...it vegetarian

Kerala Yogurt Curry (Mooru Curry) Vegetarian

Ingredients

Ash gourd (cut into cubes)
Tumeric powder
Coconut mix (Blend coconut, cumin and green chilli)
Yogurt mix (Blend yogurt with shallot)

Temper : mustard seed, fenugreek, dry chilli and curry leaves

Cooking Method

1. Add ash gourd, salt, tumeric powder in pot and cover with water and boil till gourd is cooked
2. Add coconut mix and yogurt mix into pot and boil for very short while
3. Temper ingredients in hot oil separately and pour over curry. Cover immediately so that the aroma of the spices in maintained.
4. For those who don't take onion and garlic you can omit shallots from this recipe 

Note: You can replace the ash gourd with ripe mango and get a wonderful sweeter flavoured curry.  All Kerala curries featured are authentic recipes from Kerala and not my creation.

Moringa Leaves Curry (Vegetarian)

Ingredients

Moringa leaves (young)
Green Chilli
Coconut milk
Garlic
Moong Dhal and a littleToor dhal

Cooking Method

1. Pressure cook lentils till soft with tumeric powder and garlic
2. In pan add chopped green chilli, lentils with water and cook
3. Add coconut milk and tumeric power
4. Add moringa and a little salt and cook till soft but don't overcook
5. Temper mustard seed and dry chilli in a little oil and pour over curry and cover
6. Serve with steam hot rice

Kerala ginger pickle (Inchi pulli) Vegetarian

Ingredients

Old ginger (finely chopped)
fenugreek
brown sugar
mustard seed
dry chilli
tamarind juice
curry leaves
chilli powder
tumeric powder

Cooking Method:

1. Dry roast fenugreek and pound into powder (you only need a pinch)
2. In hot vegetable oil add mustard seed and cook till it pops
3. Add curry leaves
4. Add the ginger and cook till soft
5. Off stove and add tumeric powder , chill powder, salt
6. Add tamarind juice
7. On the stove again again cook just a while, till masala is cooked
8. Add brown sugar and off stove
9. At the end add the fenugreek powder and stir
10. Cool and bottle in sterilized jam bottle
11. This can keep for months (Keep in fridge)
12. To add shelf life you can add vinegar to cooled pickle

Yummylicious Nasi lemak

Ingredients:
Rice
Coconut milk
Ginger (julienne)
fenugreek (teaspoon)
2-3 knotted pandan leaves (screwpine leaves)
Salt

Cooking Method

1. Wash and drain rice 
2. For best result use Bario rice (expensive but the result is really delicious) 
3. In rice cooker add rice, coconut milk and water (rice to liquid ratio depend on the type of grain its normally 1 cup rice to 2 cups liquid) 
4. Add ginger, fenugreek, knotted pandan leaves and salt. 
5. Cook

Anchovies Sambal (Sambal Ikan Bilis)

Ingredients
Anchovies
Chilli paste (grind dry chilli, shallots, a little of ginger and garlic) 
Tamarind juice

Cooking Method

1. Heat vegetable oil and cook anchovies till cripsy 
2. Remove and drain on kitchen towel 
3. Cook chilli paste till fragrant 
4. Add the anchovies 
5. Add a little tamarind juice  
6. You won't need salt as the anchovie is salty 
7. Serve with piping hot nasi lemak, hard boiled eggs, roasted peanuts and cucumber slices

Simple Capsicum Stir Fry (Vegetarian)

This is a really simple 3 ingredient dish that can be prepared in 10 mins

Ingredients

2 Capsicum (diced)
Salted soya bean (Tauchu)
3 cloves garlic (finely sliced)

Method

1. In some hot vegetable oil, fry garlic till golden
2. Add capsicum and cook (Don't overcook and maintain the capsicums' crunchiness)
3. Add salted soya bean and a little salt (the soya been is already salty so be careful not to over season)
4. Remove from fire and serve with hot steamed rice

Beetroot Vadai

Beetroot Vadai (Vegetarian)

Part A

2 cups Toor Dhal soaked overnight

Fennel seed

1 dried chilli

 

Part B

2 cups grated beetroot

1 clove garlic, grated or chopped finely

Bombay onion chopped finely

curry leaves chopped finely

cilantro chopped finely

salt

 

1. Grind ingredient A with a little water (not to fine, else the vadai looses its texture)
2. Mix with ingredients B
3. Grated beets releases a lot of juice so instead of removing this, thicken the batter with rice flour (which gives the vadai the crunchiness) and gram dhal flour (chickpea flour).
4. Make patties and shallow fry.

Enjoy as tea time snack with hot masala tea

Almond and Potato Kofta in Creamy Yogurt Sauce (Vegetarian)

Food that heals

Recipe 1 : Almond and Potato Kofta in Creamy yogurt sauce (Vegetarian)











Ingredients

Kofta (Ingredient A)
1 cup Almond pulp (the after you have made almond milk)
Or ground almond with a bit of milk
2 potato boiled
green chilli
shallots
chili flakes
ginger paste
2 tablespoon gram flour
1 tablespoon rice flour
cilantro
salt and pepper

Gravy (ingredient B)
2 ripe tomatoes
chilli paste (soak dry chill in hot water for 30 mins and grind into fine paste)
Onion paste
Ginger garlic paste
1 bay leave
cinnamon
cloves
cilantro
garam masala
3 tablespoon yogurt

Steps
1.  Mix all ingredient A in  a mixing bowl and mix well.
2.  Make round kofta balls
3.  Shallow fry in vegetable oil and set aside to cool
4.  For the gravy, heat butter and vegetable oil
5. Add cardamom, clove and bay leaves
6 Add ginger garlic paste and fry till fragrant
7. Add onion paste and fry for 2 minutes
8. Add chilli paste
9.  Add finely chopped tomatoes (or you can puree if you like a smooth texture for the gravy)
10. Cover and cook till tomatoes are fully cooked
11. Add yogurt and off the stove
12 Add garam masala and coriander leaves
13 Gently place the koftas in the gravy and cover them

Enjoy with hot steamed rice or flat bread