Category Archives: Vegan

☆ MANGO MILK | MANGO SMOOTHIE ☆

I see mangoes everywhere I go, mangoes hanging down from homegrown mango trees, farmer’s market, grocery stores and on the home front too, T who loves mangoes, is always tugging at my sleeve asking for a Mango Milkshake or a Mango Lassi or maybe even a Mango ice cream, whenever we step outdoors. In fact, she gravely announces to me yesterday “Maa, I think I have ‘Mangoes going extinct’ phobia”. Are those fantasy fiction library books to be blamed?!

A tough ask now would be, to think of anything but Mangoes!, this reminds me of ‘The Popular Hilsa fish Story’, an interesting story, that I would like to share with you.

Once upon a time, Hilsa fish, being available only once a year had everyone’s attention and interest. Come Hilsa fish season, house wives exchanged recipes, shopkeepers haggled with customers over the latest price of Hilsa and fishermen talked about catching the biggest Hilsa of the season.

The then ruling King, Krishnadevraya was surprised to see even his ministers discussing Hilsa fish rather than important state issues, unable to bear this anymore, he announced a reward to anyone who could bring to the palace, a big Hilsa fish from the market, without a soul talking about it.

Tenali Raman, the court jester takes up the challenge. Next morning, shaves off, half his beard, dishevels his hair, covers himself with soot, wears torn and tattered clothes and walks out of the house looking like a tramp but please note, royally jostling a Hilsa fish in his hand. People, shocked by his appearance wonder, if he had finally gone mad. The palace guards, who hardly recognised him, went inside to inform the king. The king summoned Tenali. One look at him and the King laughed and announced Tenali, the winner of the challenge. No one had noticed the Big Hilsa Fish, in the hands of his clever and witty court jester.

Forgot about the mangoes for a while, did we? Maybe a reward for me would be in order, right?!

Coming back to our subject, a trivia on mangoes is that, the lovely colour of the mango is called ‘Mambazha colour’ in Tamil and is a very popular colour choice for the famous South Indian traditional Kanjeevaram Silk Sarees.

Personally, love to gorge on the juicy mangoes, as is, but if you are toying with the idea of civilizing them, Mango Milk | Mango Smoothie is the way to go. 

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Mango Milk with the ‘Mambazha colour’ saree as backdrop

 Prep time : 15 mins; Serves : 4

Ingredients  :

  • Mangoes ( Alphonso | any variety, fully ripened) – 6
  • Milk   – 1 Liter
  • Brown Sugar – 8 – 9 tbsp s
  • Green Cardamom – 1
  • Saffron – 3 – 4 strands

Method  :

1. Peel and crush the cardamom to fine powder in a mortar and pestle

2. Boil the milk, then add add sugar, saffron and cardamom powder when hot. Let it cool down then strain the milk with a strainer.

3. Chop the mangoes into small pieces and puree them in a blender. Add the cooled, boiled, strained milk to the mango puree and mix well.

4. Refrigerate for 4 hours or more before serving it chilled.

Options :

1. You can add a scoop of vanilla ice cream to the Mango Milk and call it Mango Milkshake.

2. Vegan version – Blend Almond Milk, sugar and the mango puree. Chill and serve.

To make your own Almond Milk, soak about 250 gm of Almonds in warm water overnight. Peel and blend them with about 4 – 41/2 cups of water, adding the water gradually, in installments, to get the required consistency.

This ‘Mango Nectar’ must be savoured slowly, spoon by spoon!

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Mango Nectar

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🌿 POTHINA THUVAIYAL | THOGAYAL | MINT CHUTNEY 🌿

Master chef calls for challenge

Domestic looks for balance

Testing recipes, call for a duel

To which, day-to-day fire may not fuel

Thuvaiyal‘ – minced spiced veggies with lentil

Stock on table, is fundamental

Back in times, it was hand ground

On an Indian stone mortar pestle, all around

Old school chefs, still vouch by the flavour

Of the energetic, manual labour

However, modern world surrender

To the electric blender

PT2
Pothina thuvaiyal

Prep time : 5 mins ; Cooking time : 10 mins ; Serves : 4

Ingredients  :

  • 1 bunch of Pudina or Mint leaves
  • 3 whole red chilies (small round variety)
  • 1/4 tsp whole pepper (optional)
  • 1/4 tsp mustard seeds
  • 1 tbsp udad dal | Black gram lentil
  • 1 tsp thuvar dal | Red gram lentil
  • a marble size piece of tamarind
  • salt to taste
  • 11/2 tsp sesame oil / cooking oil of choice

For tempering (optional) :

  • 1/4 tsp mustard seeds
  • 1/4 tsp udad dal | Black gram lentil
  • 1/4 tsp asafoetida
  • a red chilly (small round variety)
  • few curry leaves
  • a tsp of sesame oil / cooking oil of choice

Method :

  1. Pinch out the mint leaves, discarding the stems. Wash, drain and scald them on a pan, with half a tsp of oil.
  2. Fry in a tsp of oil mustard seeds, red chilies, pepper, black gram lentil, red gram lentil and tamarind, till the lentils are golden brown.
  3. Grind them coarsely in a mixer jar with salt and scalded mint leaves. If required sprinkle little water to ease the grinding process.
  4. Fry ingredients given under tempering, in a tsp of oil and temper the ground thuvaiyal. This step is optional.
  5. Serve mint thuvaiyal as an accompaniment, along with steamed ghee rice. It can also be used as pesto or spread, on different types of bread.

Variation :

The list of thuvaiyal / thogayal, among many more, which one can prepare in a similar fashion are with coriander leaves, curry leaves,  finely chopped coconut, Kamala orange peels, onions, garlic, brinjal, ridge gourd (peerkangai), chayote (chow-chow), ginger, sesame seeds, coriander seeds and red gram lentils .

 

🍋 FRESH LIME JUICE | LEMONADE | NIMBU SHERBET | NIMBU PANI 🍋

“It’s HOT! It’s HUMID!”, we utter

“This year’s the hottest”, echoes every summer

Mercury reaches 39 C, Breaking news play

Guess now it’s official! Touché

Fresh lime juice, a quick-fix potion

Refreshing, energising, thirst-quenching solution!

LJ3
Fresh Lime Juice

Prep time : 15 mins ; Serves : 4

Ingredients  :

  • 1 juicy medium to large lime or lemon
  • 3 1/2 – 4 cups of water
  • 1/4 tsp salt
  • 6 – 9 tsp of sugar

Method :

  1. Cut the lime into 2 halves and squeeze out the juice into a vessel. Strain the juice to discard the seeds.
  2. Lime juice + water+ salt+ sugar. Mix well till completely dissolved. Chill and toss in a couple of ice cubes, just before serving. Cheers!

Variation :

  1. A pinch of black salt powder, roasted cumin powder, chaat masala powder, pepper powder, dry ginger powder, cardamom powder, few crushed mint leaves can be added to make Nimbu pani aka Shikanji or shikanjvi.
  2. Use clear soda instead of water, to prepare fresh lime soda or add a pinch of Eno to make the juice frothy.
  3. Sugar may be replaced with Jaggery syrup or honey.

Tips :

Taste the juice before serving. Quantity of sugar and salt may vary, according to taste and sourness of the lime.

 

LJ2
Chilled lemon sherbet

🌳 BROCCOLI PARUPPU USILI | VAZHAIPOO PARUPPU USILI | BEANS PARUPPU USILI | KOTHAVARANGAI PARUPPU USILI |VEGETABLE LENTIL CURRY 🌳

Paruppu Usili

“Really!”

Home folks willing support, in sucession

Weekday or weekend, is the discussion

Paruppu usili‘, veggie rich string of superlatives

A Sunday special, one off, childhood prerogatives

Vaizhapoo paruppu usili‘, though arduous ‘n’ labourious

Totally worth it, oh! so glorious ‘n’ scrumptious

Broccoli paruppu usili, a twist to the traditional tale

The gamut now notched up, the wellness scale

 

BP1
Broccoli Paruppu Usili

 

Prep time : 1 hr; Cooking time 30 mins; Serves : 4 – 6
 Ingredients :

  • 350 gms Broccoli 
  • 1/2 cup Thuvaram paruppu / Red gram lentil
  • 1/2 cup Kadalai paruppu / Bengal gram lentil
  • 3 – 6 Red chilies
  • 1/2 tsp Milagu / Black peppercorns (optional)
  • 1/2 tsp Jeeragam / Cumin seeds (optional)
  • 1/2 tsp Manjal / Turmeric powder
  • 1 tsp Kadugu / Mustard seeds
  • 1/2 tsp Asafoetida / Perungayam powder
  • 1 sprig Curry leaves (optional)
  • Salt to taste
  • 3 – 6 tbsp Sesame Oil / Coconut oil / cooking oil of choice

Method :

1. Chop the broccoli into small florets. Steam cook them in a vessel with turmeric and a pinch of salt. Set aside.
2. Wash and soak Thuvaram paruppu and kadalai paruppu together for about an hour. Drain out completely.
3. Grind red chilies, peppercorns, cumin seeds and asafoetida in mixer jar, then add the drained out lentils. Coarsely grind them all.
4. Steam cook in a pressure cooker or steamer, the coarsely ground  lentil mixture on an oiled idli plate or vessel, for about 15 minutes.
5. Once cooked, roughly crumble the lentil mixture into small pieces, with a fork or spoon.
6. Heat oil in a wok or a wide base pan, add mustard seeds, once they splutter, add the curry leaves, the crumbled lentil mixture and roast well for about 10 mins. Then mix in the cooked broccoli florets and salt. Roast the curry for about 15 – 20 mins, till the lentils are golden brown and crispy. Serve hot with steamed rice and Goddu Rasam and/or  Moar kuzhambhu and/or Menthi khuzhambu.
Variations :
1. Vegetables like French beans, Broad beans, Cluster beans (Kothavarangai), Carrots, Cabbage and Plantain flower (Vaizhapoo) are used to make this preparation.
2. Green chilies can be used instead of red chilies.
3. Red chilly powder, pepper powder and cumin powder can be added instead of grinding the whole spices with the lentils.
4. Paruppu usili can also be prepared using only red gram lentil.
Plantain flower curry or Vaizhapoo Paruppu usili 
A classic heritage dish, where we need some additional steps to prepare the florets.
 Directions to prepare the Plantain flower ( also refer pic below ) :
  1. Oil the cutting board, knife and your hands, to avoid staining.
  2. Peel open the outer petal, to discover a bunch of florets inside.
  3. Remove the stamen out of each floret.
  4. Chop all the florets after removing the stamen.
  5. As you keep peeling off and discarding the petals, at one stage, the florets will be so small that you do not have to remove the stamen as they will be very tender, then chop it, as such.
  6. Soak the chopped florets, in bowl of water, to which a spoon of buttermilk is added to avoid discolouration, until you steam cook them in a pressure cooker or a pan.
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Vazhaipoo Paruppu Usili

 

 

 

 

 

🍘 THAVALA ADAI | RICE | MILLET LENTIL PATTY BURGER 🍘

‘Thavala adai’ – traditional dish held in high regard

Fusion of spices, rice ‘n’ lentil

Yet to encounter it on a Menu card

Why? makes me wonder still

Crispy, chewy, nutty – all in one bite

Do try it

My wondering will seem right

ta1
Thavala adais served – If I were you, I wanna be me too 🎼
Prep time : 15 mins; Cooking time : 15 mins; Serves : 4 

Ingredients  :

  • 2 cups of Raw Rice or Millet
  • 1 1/2 tbsp of Channa dal/ Bengal gram lentil
  • 1 tbsp of Udad dal / Black gram lentil
  • 1 tbsp of Thuvar dal / Red gram lentil
  • 3- 5  Green chilies
  • 3 – 5 Red chilies
  • 1 inch ginger
  • 1 tsp Black Pepper
  • 1 tsp Cumin
  • Salt  as per taste
  • 1/4 cup grated Coconut
  • Mustard – 1/2 teaspoon
  • 1 tsp Udad dal
  • 1/4 tsp Asafoetida powder
  • a few curry leaves
  • 3 – 5 tbsps of cooking oil

Method :

  1. Soak, wash and dry the rice or millet and dals well.
  2. Grind the cleaned rice and dal  along with green chilies, red chilies, ginger, pepper and cumin in a mixer grinder.
  3. Heat a wide mouthed frying pan. Pour 5-6 tsps of oil, thrown in the mustard seeds, 1 tsp udad dal, curry leaves and asafoetida powder. Fry till mustard seeds splutter and urad dal turns light brown. Add 3 cups of water, salt and bring to rolling boil. Reduce flame and then add the ground rice or millet rava mix. Stir continuously, till it gets a thick consistency like ‘uppuma‘. Mix in the grated coconut. Switch off heat and close with a lid for ten minutes.
  4. Heat a tawa or a flat iron girdle/pan. Smear 2 – 3 tsps of oil and grease it well.
  5. Take a part of the cooked flour and roll it into a lemon size ball. Flatten it like a patty burger, about 1/2 inch thick ‘adai’ and place it on the greased pan.  4- 6 ‘adais’ can be arranged at a time, on the pan, according to its size. Pour 2 tsps of oil, around the ‘adais’, sprinkle a little bit of water and cover with a lid. Cook over slow fire. When cooked, the bottom of the ‘adais’ should be crisp and golden brown. Flip the ‘adais’, pour 2 tsps oil around it and cook till the other side too, are crisp and golden brown.
  6. Serve hot with coconut chutney, tomato chutney, sambar or pickle.

Variation :

  1. The cooked flour can be rolled into oval shaped balls, steam cooked and served.
  2. Green chutney can be kept inside the dough as a stuffing and then flattened out into ‘adai’. Fillings can be as creative, as you like it.

¤ NAVRATHRI SUNDAL ¤

India, a land of festivals with varying rich cultural heritage, celebrates ‘Navrathri’!

‘Navratri’, Sanskrit word meaning nine nights, ends victoriously on ‘Vijaydashmi’ or ‘Dusshera’. These nine days, nine incarnations of the Goddess are celebrated in various parts of the country following different rituals but the underlying essence is the same.

Some of the salient features of this celebration, in different parts of the country –

In the  North – On Dusshera, Ramleela, a theatrical act of Ramayana is enacted, culminating by burning the effigies of Ravana along with Kumbhakarna and Meghanada, celebrating the victory of good over evil.

In the West – Garbha or Dandiya-Raas, a famous dance form is performed on all the nine nights and celebrated by people participating from all over the globe.

In the East – Durga Pooja is performed, where exquisitely crafted and decorated life-size clay idols of the ‘Goddess Durga’ slaying the demon ‘Mahishasura’ are worshipped and then immersed in the river.

In the South – In Tamil Nadu, ‘Golu or Kolu’ –  A set of steps displaying an arrangement of dolls, is set up in our home. The number of steps are in odd numbers i.e 3,5,7 or 9. The dolls are unique, antique, modern, hand made or ready made dolls. They are of deities, saints, leaders, plants, animals or also displayed in themes like a wedding, market, minature parks, zoo, sports stadium or any other suitable theme. An exhibition signifying, all of the creator’s creations.

‘Marapachi bommai’, an inseparable part of the Golu, is made from teak or rose wood. These traditional wooden dolls are preserved for generations, depict husband and wife, representing prosperity and fertility. Authentic ‘Marapachi’ are rare and available only in Tirupati and Channapatna. Likewise are the Chettiar-Achi pair which is invariably a thalai aati bommai, traditionally made in Panruti, Tanjore, the place famous for its clay and workmanship. Decades earlier, potters of Panruti used to make the dolls around a frame of thin wires, which gave the dolls a perfect shape and build. They were weightless too and women found it easy to lift them and place them on the steps | padis. These dolls generally formed a part of the daughter’s wedding trousseau. Golu dolls are treasured legacy, tokens of the family’s proud possessions, valued aesthetically and sentimentally.

During Navaratri, colourful Golu dolls flood the markets as people add new ones to their collection. Yet, say many, the charm of old dolls is unmatched. Those days, the dolls were much bigger in size and yet proportionate. Even the facial expressions would be intact and the colours didn’t fade that easily. Earlier every single doll was hand-crafted individually, however these days, dolls are mass-produced using readymade moulds and hence the features aren’t sharp. Some neighbourhoods even conduct competitions and award prizes for the best Kolu of the year.

In the evening it is customary to invite relatives, friends, accquaintances for viewing the Golu. Women and girls are offered Vethala Pakku | Haldi Kumkum. Tasty and healthy Sundal, made with different variety of beans, is generally the ‘prasadam’ distributed to all, who come home and admire their creative efforts. Vinayaka Chathurthi : Kozhukattai,  Deepavali : Bakshanam and Navratri : Sundal are synonymous. Apart from Sundal, payasam is also prepared for naivedhyam. When we were young, we went to neighbouring houses, officially to see the Navaratri kolu but the main attraction was the sundal. When we came out of a house, we would open the pack | pottalam immediately to see what sundal variety was inside!

For Goddess of knowledge, Saraswati Puja is performed on the 9th day, books and musical instruments, are placed alongside the Golu. Ayudha Puja is also conducted in South India. Weapons, agricultural implements, all kinds of tools, equipments, machinery and automobiles too, are worshipped on this day.  Vijayadashami, the 10th day, marks new and prosperous beginnings. Start ups on this day are believed to flourish. It is also the first day of school for many children, learning any new skill on this day assures definite success in that field. On the eve of ‘Vijayadasami’, any one doll from the ‘Kolu’ is symbolically put to sleep and the Kalasa is moved a bit towards North, to mark the end of that year’s Navaratri Golu. After prayers, Golu is dismantled and packed up for the next year. To preserve the colour and maintain them intact, they are wrapped in a soft cotton cloth or newspaper. Neem leaves are also sometimes used to keep termites and insects at bay.

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Kolam – one of the many more creative exhibits during Navrathri!

PACHAI PAYAR SUNDAL | GREEN MUNG SUNDAL 

Prep time : 15 mins; Cooking time 15 mins; Serves : 4 – 6

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Ingredients :

  • 500 gms Mung beans
  • 1 tsp mustard seeds
  • 1 tsp udad dal | black gram lentil
  • 3 – 4 broken whole red chilies
  • 3 stems of curry leaves
  • 1/2 tsp red chilli powder
  • 1/2 tsp turmeric powder
  • salt to taste
  • 1 tsp sesame oil
  • 1/4 th of a fresh coconut

Method :

  1. Wash and soak the green mung for 10 -15 mins. Drain, wash and pressure cook the mung beans with turmeric powder and 1/4 cup of water, till 3 – 4 whistles.
  2. Grate the fresh coconut. Set aside.
  3. Heat oil in a bandli | skillet and add mustard seeds, once they splutter add the udad dal. red chilies, curry leaves in that order. Then add the pressure cooked mung beans, red chilli powder and salt. Toss and mix well till the mung beans are dry and well coated with the seasonings.
  4. Garnish with grated coconut and it is ready to be distributed.

KONDAKADALAI SUNDAL | CHICK PEAS SUNDAL (same as for Varalakshmi Vratham)

Prep time : 9 hrs; Cooking time 15 mins; Serves : 4 – 6

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Ingredients :

  • 500 gms kondakadalai | chick peas | kabuli channa
  • 1 tsp mustard seeds
  • 1 tsp udad dal | black gram lentil
  • 3 – 4 broken whole red chilies
  • 3 stems of curry leaves
  • 1/2 tsp red chilli powder
  • 1/2 tsp turmeric powder
  • salt to taste
  • 1 tsp sesame oil
  • 1/4 th of a fresh coconut

Method :

  1. Wash and soak the chick peas overnight. Next morning drain, wash and pressure cook the chick peas with turmeric powder and 1/4 cup of water, till 3 – 4 whistles.
  2. Grate the coconut. Set aside.
  3. Heat oil in a bandli | skillet and add mustard seeds, once they splutter add the udad dal. red chilies, curry leaves in that order. Then add the pressure cooked chick peas, red chilli powder and salt. Toss and mix well till the chick peas are dry and well coated with the seasonings.
  4. Garnish with grated coconut and it is ready to be distributed.

Variations :

Sundal can be made with any variety of bean or lentil like Bengal Gram Dal, Black gram lentil, Red gram lentil, HorseGram, Black Chana, Soya Beans, Peanuts, Cowpeas, Black eyed beans, Dried Green Peas, Kidney beans or even fresh corn kernels (in trend, nowadays).

♦️ BEETROOT KOSUMALLI | BEETROOT SALAD ♦️

Deep velvety bold burgundy

Salads always trendy

Tumbled, tangled and tassled

Appealing when unravelled

Refreshing and pleasantly sweet

With just a touch of  tang and heat

Place it in  your own bank of experience

Enjoy this symphony with a guiltless conscience

BK1
Beetroot Kosumalli

Prep time : 10 mins; Cooking time : 5 mins; Serves : 4

Ingredients :

  • 3 medium sized  beetroots
  • salt to taste

Ingredients for tempering :

  • 1 tsp mustard seeds
  • 1 tsp udad dal | black gram lentils (optional)
  • 3 – 4 green chilies
  • a pinch of asafoetida
  • a few curry leaves
  • 1 tsp sesame oil | any cooking oil of choice

Ingredients  for garnishing (optional) :

  • 1 tbsp of grated coconut
  • 1 tbsp of finely chopped coriander leaves
  • Juice of half a lemon or a full one

Method :

  1. Peel the skin off the beetroots and grate them. Scrape the coconut for a tbsp of grated coconut. Finely chop the green chilies and coriander leaves. Keep it all ready.
  2. Squeeze the lemon juice onto the grated beetroots and add salt. Mix well.
  3. Heat oil in a frying pan. Toss in the mustard seeds, once they splutter, add udad dal, green chilies, asafoetida, curry leaves and fry them well. Temper onto the grated beetroots.
  4. Garnish with grated coconut and finely chopped coriander leaves.
  5. Serve with steamed rice or any breads. Traditionally it is served as a side dish on a South Indian meals platter.

Variations :

  1. This kosumalli salad can be made with  grated carrots or finely chopped cucumbers.
  2. Split moong dal or green gram lentils soaked for half an hour, can be added to this salad.
  3. One may skip the tempering, to keep it a wholly raw food dish (though you maybe missing out on a lot of sizzling and pop)
BK2
Look so perfect standing there