You are here: Recipes It > Recipes > Vegetables

 Advertisements

Onion Vetha Kozhambu

Onion Vetha Kozhambu

Ingredients
 
  • 2 dried red chilli pods
  • lemon size tamarind soaked in about a cup of water
  • pearl onions/shallots peeled
  • 2 dried red chilli pods
  • 1 1/2 tspn sambar powder
  • 1 1/2 tspn rice flour mixed
  • with a little water for thickening
  • salt to taste
  • vegan mustard, chana dal, curry leaves for seasoning
  • a pinch asafoetida
  • 2 tbspn oil
 
 Advertisements
Preparation
 

1. Warm oil. Season with mustard , chana dal and curry powder. Saute peeled onions till translucent. Add squeezed out extract of tamarind. Throw the sambar powder, salt and asafoetida in. Let simmer till onions are cooked. Add dissolved rice flour water for thickening. Stir and wait till it simmers again a couple of minutes. Remove

Variations: Tomatoes with chick peas makes a delicious vatha kozhambu. Add some slit green chillies if you would like to spike it up. Other suggestions are diced sweet potato, diced butternut squash, daikon (chinese radish), drumsticks (available fresh in Indian stores or canned, pre-cooked) all on their own.

 

Also see ...

Orange Scented Hot Chocolate
Combine all ingredients in heavy medium saucepan.Stir over low heat until chocolate melts. Increase heat and bring just to a boil, stirring often. Remove from heat and whisk untily frothy. Return to heat and bring to boil again. Rem (Upload by user)

Nimbu Pickle
[1] Cut lemons into small pieces and remove the seeds. Add salt and keep for about 12 hours. [2] Add chili powder, turmeric, and methi. [3] Heat oil, mustard seeds, and hing. Spread this mixture over the lemons. [4] Mix thoroughly. (Upload by user)

Pitlai
1. Slit karela into four quarters and cut 1/2 inch thick pieces across. 2. In a little oil, saute cut karelas and green chillies. Add 2 cups water, tamarind, turmeric and salt. Let simmer until karelas are tender. Add chickpeas and (Upload by user)

 Advertisements
Quick Crunchy Bahji
Cut cauliflower into small flowerretts. trim Greenbeans and cut into 3-4 pieces. Cut red and green bell peppers into small squares. Peel and dice carrots. Pam a pan, add chilis, breaking them in the pan, and the cumin seed. As they sizzle, add tumeri (Upload by user)

Katirikka Rasavangi
1. Cube eggplant. In about a cup of water dissolve the tamcon paste. Set on stove, add eggplant to tamarind water, a little turmeric, salt and let cook until eggplant is done but has not lost its shape. 2. In a pan with very little oil roast red chillies, coriander seeds, (Upload by user)

Nimbu Rice
[1] Cook rice. [2] Heat oil and add all other except for the lemon. Fry as appropriate. [3] Mix stuff in pan with rice. Squeeze the lemon and add the juice to the rice.
(Upload by user)

Tomato Rice
[1] Fry cut onions, green pepper, ginger, garlic, random spices ( cloves, black pepper, cinnamon, cardamon, bay leaves) and salt for 5 - 10 minutes. [2] Add tomatoes, saute for a while. [3] Add washed and drained rice, f (Upload by user)

Flexible Thai Soup
Serves 2 to 4. Saute shallot, garlic and ginger in a small amount of vegetable oil. Add coconut milk and vegetable broth. Bring to a boil, Turn down to simmer. Add cilantro, lemon juice, chili sauce, fish sauce (or alternative ) and vege (Upload by user)

Katirikkai Thogyal
1. Wrap eggplant in foil nicely and keep inside a 400 deg oven for about 45 mins or until soft. Alternately you could broil it over a gas flame till it gets evenly charred. Cool and peel off skin. Drain of any juices. Chop into large bits.
(Upload by user)

Vada
[1] Soak urad daal and moong daal for 2-3 hours. [2] Grind daals into a coarse paste. [3] Add finely chopped onion, salt, coriander powder, chili pow- der OR green chili, ginger and soda. Mix well and set aside for 4-5 (Upload by user)

Mixed Vegetable Bhajias
Sift flour and baking powder into small mixing bowl, add all spices and cilantro. Add 1/3 cup water and mix well, making a smooth batter. Let stand 15 minutes. WSH, DRY AND SLICE ZUCCHINNI, eggplant and onion into fine rings. Just before you are ready to cook, add to chickpea ba (Upload by user)

 FRUIT  SALAD
FRUIT SALAD
EIGHT JEWEL CHICKEN
EIGHT JEWEL CHICKEN
Grilled Salmon and Pasta
Grilled Salmon and Pasta
Pineapple Cheese Ball
Pineapple Cheese Ball
Oven Roasted Sweet Potatoes
Wash but do not peel the sweet and ordinary potatoes. Cut veggies into chunks. Dump these in an oiled baking dish. Add the spices and oil. Stir. Bake, covered, in a 375 degree oven for 35 minutes. Uncover, mix around, add salt and pepper, and bake in a 400 (Upload by user)
TAG: potatoes, sweet, ,

Vegan Eggnog
In a blender, combine all ingredients except nutmeg; blend thoroughly, stopping occasionally to scrape down sides. Serve well-chilled and dusted with nutmeg. (Upload by user)

Haystacks
Place all ingredients in separate bowls for buffet styleserving.Place a layer of corn chips on your plate, cover with alayer of chili, and sprinkle some grated soya cheese on thechili. Next put a layer of lettuce and top with tomatoes,onions, and green peppers. If you like you can p (Upload by user)

Pesto Eggplant
Slice eggplant into rounds 1/4" thick - you can either peel the eggplant or leave as is. Lay on cookie sheet. Combine in food processor: one bunch washed fresh basil leaves, 1/4 cup olive oil, 4 oz. pine nuts and 2 oz. VERY DRY tofu cheese (white). Blen (Upload by user)
TAG: eggplant, pesto, ,

B-B-Q SEITAN
Heat oil in a medium heat and fry seitan pieces for a few minutes on each side lightly browned. Place seitan in a 9 inch baking dish. Pour B-B-Q sauce on top of the seitan then spread with spoon to cover surfaces. Gently add enough water so that Seitan pieces are almost floating. Cover and (Upload by user)
TAG: seitan, water, ,

         
TAG: kozhambu, ,
Permalink--> In : Recipes  -  Vegetables