Spicy vegetable/soya chunks curry recipe

One thing my mother made all the time were coconut based curries. She made them so well, I have rarely tasted better curries. Somehow she got the perfect balance of spices, tangyness and depth.

Following is a staple Mangalorean chicken curry recipe, can be used for soya chunks, potatoes or mixed vegetable curries.  Grinding the masala paste till its really fine plays a big role, so if you have the time and patience, try this one. Remember, using ready made powders for the spices (except turmeric) is not going to work. You could try getting some ready made Mangalore curry powder to add in the end, to enhance the taste as an option..  

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Soya/vegetable Curry

Prep Time : 30 - 45 Mins

 Prepare 

1)   1 cup soya chunks, boiled and squeeze dry thouroghly.

2)    Optional: assorted veggies likes potatoes, french beans, cauliflower, cabbage cut in       large chunks

To grind

     3)    6- 10 dry red chilies (depends on how spicy you want it)

     4)     2 tbsp heaped coriander seeds

5)    ½ tsp jeera seeds

6)     ¼ tsps methi seeds

7)     8-10 peppercorns

8)     ½ coconut grated

9)     4 cloves garlic

10)   4-5 pieces tamarind

11)   Pinch of turmeric

12)   Salt to taste

Seasoning

13) 1 large onion

14) 2 red chillies

15) 1 cinnamon, 1 star aniseed, 3 cloves (lavang) crushed 

16) 2 tsp coconut oil

Roast ingredients 3 - 8, (tastes best if it’s done separately on a slow flame)

Fry the coconut on a medium flame till it becomes reddish. Make sure it doesn't get burnt

Grind all the ingredients with the garlic, with tamarind and turmeric till very fine (add water to make it pasty but not watery)

In a large vessel, heat water and add veggies and salt when it boils.

Parboil vegetables and add the soya chunks.

Add the ground masala and mix well and bring to boil.

Reduce the flame and cook till all the veggies are tender.

Taste and check for salt

*If it's too spicy, some coconut milk could be added at this point

For the seasoning heat the oil in a thick bottomed pan, add onions and fry

Add the red chilies when the onions turn pink, and the crushed spices (*add a tsp of the Mangalore curry powder) and fry till the powders separate from oil.

Add to the curry, mix well and let it simmer for a 5 minutes.

Serve hot with dosa's, rice, idli's and rice rotti (dry crisp rice dosa's available in  Mangalore shops)

* Please note: This is not the Magalore rotti gasi (curry) recipe. That shall follow soon.. :)

Channa (chickpeas) curry with coconut base

My mother was a fabulous cook... it was from both her and my father, a hotelier who loved his food and who was a hobby cook that I inherited the love of cooking and spices.  Mom made fabulous curries, traditional vegetables, idli's, dosa's and chutneys. We were spoilt as far as food goes, because even the day to day food she cooked was awesome..

Channa Curry

The two ingredient's mom was most generous with were time and love. Spices were always freshly ground, where roasting spices was required...she would roast each spice separately till our whole house would be permeated with the aromas of it. Most of our food was coconut curry based, which already requires time for grating and grinding, yet, for some dishes she would grind ingredients separately or add ingredients in phases. There were times I used to tease her about it, since everything is going to be mixed anyway, why do this at all? Her logic was that the flavors come out better, and it did.

I really miss our childhood Sundays, with steaming hot fresh soft idlis and chutney for breakfast, right on time for Mahabharat, a super popular TV series of the time.
Or hot channa curry with brun pau (a type of bread that is round, crisp on the outside and soft inside much like french bread).

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Brun pav

Mom Loved brun pav...
So, I would carry 4 loaves of pav for her when I would visit her in Bangalore while she would prepare channa curry for us.
I am not sure where mom got this channa curry recipe from, but its one of my favorites of all time...




Channa Curry
Prep Time : 30/45 minutes 

1.5 small cups channa (chickpeas) soaked overnight

Mix of whole spices like 1 cinnamon, 1 star shaped aniseed, 3 cloves and 1/2 bay leaf

3-4 tomatoes
1 onion

Salt to taste

Boil all the ingredients above in a cooker till a couple of whistles go off

1) 2  heaped tbsp grated coconut 

2) 4-5 red chilies

3) 1 tbsp coriander seeds

4) ½ tbsp jeera seeds 

5) ½ tbsp mustard seeds

6) 1 onion chopped

7) 8-10 Curry leaves 

8)1 tbsp khus khus 

9) Pinch of saunf 

For seasoning

10) 1 onion chopped

11) few curry leaves

12) 2 red chillies

13) 1 tsp coconut or oil of your choice

Roast ingredients 1- 5 on a slow flame till the coconut turns reddish

Add ingredients 7-10 and one chopped onion, fry till the onion goes a dark pinkish brown.

Put the fried mixture into a mixer and grind well. Add a little water and grind till very fine. The consistency can be pasty but avoid making it watery.

Remove the cooker lid and mash a little chole. Add the masala and let it boil for a couple of minutes (add water if too thick)

Check for salt and spices, add more if required.

Heat oil in thick bottomed pan, add onion, red chilies and curry leaves for seasoning. If you prefer it spicier add a tsp of red chilly powder and 1/2 tsp garam masala (powder) to the seasoning. Fry for a minute and add to the curry. Mix well and cook on a medium flame for about 5-10 minutes.

Remove from flame and serve hot with brun pav, toasted bread or rice 

Vegan milk options

So you wonder what vegans do for milk? Or think we miss our cuppa milky chai? Doesnt happen. There are so many options in healthy vegan milk.. apart from the soya one. Milk is also easily made with nuts, seeds, coconut and even rice! Similarly, there are many easy to make options in cheese, curd and even chaas.. :) Whats more, these options are so much healthier than cows/goats or any other animals milk.. ;)

Nut milks

4/5 cashews/almonds

1 cup warm water

Soak 4-5 cashews/almonds for at least half an hour (preferably 3 hours or more)

Drain the nuts and add to blender with enough water to cover it.

Grind till very smooth

Take it out and add the warm water. Strain only if required.

This milk can be heated and can be used as normal milk for cereals, chai coffee or for cooking etc. Please note Almond milk is sweeter than cashew milk,  so avoid using it for spicy dishes

Sesame Seeds Milk

1 cup sesame seeds soaked overnight

2-3 dates/1 tsp jaggery/agave syrup or sweetner of your choice

2-3 cups warm water

Drain the sesame and add in the blender with sweetner. Add water till it covers the seeds

Grind till smooth. Take the mixture out and strain.

Heat till mildly warm or have it chilled as required.

Creamy baked potatoes and mushrooms

A hot favorite with guests, and with me. Its just the easiest way to make a scrumptious party dish!

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Creamy baked potatoes and mushrooms

4-5 potatoes (chopped like wedges and soaked for a bit in salt water)

1 pack of button mushrooms

1-2 tbsp olive oil

1 tsp of herbs like sage, oregano and parsley

2 tsp peppercorn crushed

1 desert spoon dark soy sauce

Salt

“Cashew melty cheese” (optional)

Bread crumbs (optional)

Preheat the oven at 200 degrees

Take a large bowl add 1 tbsp oil and add the salt 1 tsp pepper corns and half of the other spice. Mix well

Drain the potatoes and pat dry. Add it to the bowl and toss till the potatoes are coated well.

Baked potatoes and mushrooms

Spray some oil on the baking dish and add the potatoes in a vertical line and put it in the oven , with the timer set for 20 minutes

Meanwhile prepare the mushrooms. Wash thoroughly and slice to large chunks.

In the same bowl used earlier add the second tbsp of oil, soy sauce, salt to taste  and the remaining spices and mix well.

Add the mushrooms and toss till well coated.

When the potatoes have cooked for 15 minutes take the tray out of the oven and add the mushrooms either in layers over it or in rows next to the potatoes.

Drizzle some oil over it and return to oven.

Take the tray out in 5-6 minutes and spread cream cheese over it, sprinkle with breadcrumbs and bake for the remaining time.

Check to see that the potatoes are cooked well, take out and serve hot.

Served with garlic bread as main course or as a starter…works like a charm!

A variation is to remove the potatoes when partially baked, add one layer of spaghetti at the base, one layer of potatoes and mushroom. After 5 minutes of baking, add the cheese and bread crumbs and bake for 10 minutes or till bread crumbs golden.

Spaghetti with the cheese mushroom potato baked 

Kachumber/simple Indian salad

Kachumber/ Indian salad

1 large onion

1 tomato

½ capsicum (green/yellow/red) either one or all of them

A variety of veggies and sprouts could be added

1 tsp minced coriander leaves

1 green chilly

Juice of 1 lemon

Salt to taste

¼ tsp of chilli/jeera powder

Cut all vegetables very fine and mix all the ingredients. 

Garnish with coriander leaves and serve. Please visit us on recipes.ourfoodprint.com, for these recipes and many more! 

Dairy free vegan sour cream, cheese and melty cheese

This is one post that has been pending for the longest of times... Making cheese out of the most surprising ingredient...cashews! Creams, milk, cheese you can make them all with cashews. :)

Please visit us on recipes.ourfoodprint.com, for these recipes and many more!

Cashew sour cream

Prep time : 10 minutes

½ cup cooking cashew

6 – 7 small/ 3-4 large garlic cloves

Juice of 1 lemon

1 dessert spoon olive oil (optional)

1 tsp Nutritional yeast (optional)

Soak cashews for  at least ½ an hour, longer its soaked the better, so you can even soak it over night.

Drain water and put the cashews in the blender, with the garlic, salt and just enough water to cover it.

Grind till the cashew is slightly granular, and add the lemon juice and olive oil.

Blend till totally smooth and creamy. Add the nutritional yeast and  mix

Its ready, and can be used for a variety of things like dips, as a sauce, as a base for raitha. I use Amchur (dry Mango) powder to make it sour, around ½ a tsp for a bowl should be good. However use as per your preference.

Creamy cashew cheese

Prep time :10 minutes

 1 small cup cooking cashews

1 pack tofu/soya paneer

6-7 large garlic cloves

1 lemon

1 tablespoon olive oil

½ tsp crushed peppercorns/2-3 leaves of fresh basil/  ½ tsp dried herbs like sage, oregano, chilly flakes or flavoring of your choice

Salt to taste

1-2 tbsp Nutritional yeast (optional)

Soak cashews for  at least ½ an hour, longer its soaked the better, so you can even soak it over night.

Drain tofu well and break into small pieces.

Drain water and put the cashews in the blender and blend till grainy.

Add tofu with the garlic, salt and just enough water to cover it.

Grind till mixed well and add the lemon juice and olive oil.

Blend till totally smooth and creamy. Add the nutritional yeast and peppercorns/herbs/flavoring.

Mix well and serve

The creamy cheese spread works very well in sandwiches/dips/sauces/and as a spread on roti, breads etc. I also use it as a creamy centre for dosas and rolls, with   Kachumber salad stuffed with it. 

Creamy melty cheese

Prep time: 10 minutes

½ cup cooking cashews

½  cup wheat flour

6-7 large garlic cloves

1 lemon

½ cup olive oil

½ tsp crushed peppercorns/2-3 leaves of fresh basil/  ½ tsp dried herbs like sage, oregano, chilly flakes or flavoring of your choice (optional)

Salt to taste

1-2 tbsp Nutritional yeast (optional)

1 tbsp soy cream powder/creamy vegan soup powder (optional)

Soak cashews for  3-4 hours, longer its soaked the better it turns out, you can even soak it over night.

Drain water and put the cashews in the blender and blend till grainy.

Add wheat with the garlic, salt, optional cream/soup powder  and just enough water to cover it.

Grind till mixed well and add the lemon juice and olive oil.

Blend till totally smooth and creamy. Add the nutritional yeast and peppercorns/herbs/flavoring.

This cheese is delish and is to be eaten cooked. It’s great for pizza’s, grilled sandwiches, dosas and bakes.