Lotus root potato curry

Here's a lotus root potato curry (a complete vegan, positive pranic food version) I prepared yesterday - idea from Chachi's kitchen


Ingredients:
Coconut milk - 400ml/14fl oz can (I actually used 4 heaped spoons of coconut cream, since that's what I had at home)
Potato - 2
Lotus root - 20 to 25 slices(each 1/2 cm thick)
Salt and pepper - to taste
Dried Curry leaves powder - 1 spoon
turneric powder - a pinch
lime juice - 1/2 cup

Method:
Frozen lotus root should be thawed(put it in a bowl water for 5 minutes)
Make 1/2 cm thick round slices of lotus root
Peel the potato and make 1/2 cm thick round slices
Heat 1tbl spn oil in a pan, add cumin seeds and mustard.
When the mustard starts to splutter, add the lotus roots and fry for a minute
Add the coconut milk(if using cream, add water) and let it cook for 10 minutes
Add potato, salt, pepper, turneric and curry leaves powder and stir well. Let this cook for 10 minutes or until potato becomes tender
Add coriander leaves, lime juice and it's now ready to serve

cabbage milagoottal

http://www.bawarchi.com/contribution/contrib605.html

Cabbage Milagootal (Cabbage & Pulses in Coconut Gravy)

Ingredients

1/2 kg cabbage
100 gms shelled peas
1 cup tur dal
1/2 tsp turmeric powder
1 sprig curry leaves
1 tsp whole mustard seeds
2 tbsp black gram dal
2 tsp oil
4 red chillies
1 tsp cumin seeds
1 grated coconut

Method:

1. Cut cabbage into small pieces and pressure cook along with the shelled peas and tur dal, turmeric powder and curry leaves till done.
2. Add black gram dal and red chillies in hot oil.
3. Fry till it turns pink in colour and grind to a paste along with grated coconut, cumin seeds and little water.
4. Add this to the cooked vegetables.
5. Heat oil and add mustard seeds, black gram dal and red chillies.
6. When brown pour the vegetables.
7. Add salt and water and bring it to boil.

Serve hot.

vegetable omlet - recipe from Aval Vikatan(15-08-08)

தேவையானவை: கடலைமாவு - ஒரு கப், அரிசி மாவு, முளைகட்டிய பயறு, பொடியாக நறுக்கிய தக்காளி, குடமிளகாய் - தலா அரை கப், பொடியாக நறுக்கிய வெங்காயம் - கால் கப், பொடியாக நறுக்கிய பச்சைமிளகாய் - 2 டீஸ்பூன், பொடியாக நறுக்கிய இஞ்சி - ஒரு டீஸ்பூன், பொடியாக நறுக்கிய கொத்தமல்லி - சிறிதளவு, மிளகாய்த்தூள் - 3 டீஸ்பூன், எண்ணெய், உப்பு - தேவையான அளவு.

செய்முறை: பயறை வேகவைத்து எடுத்துக் கொள்ளவும். அதனுடன் கடலைமாவு, அரிசிமாவு, தக்காளி, குடமிளகாய், வெங்காயம், பச்சைமிளகாய், இஞ்சி, கொத்தமல்லி, மிளகாய்த்தூள், உப்பு எல்லாவற்றையும் சேர்த்து தண்ணீர் விட்டு இட்லிமாவு பதத்தில் கரைக்கவும். தோசைக்கல்லை காய வைத்து மாவை ஊற்றி, சுற்றிலும் எண்ணெய் விட்டு, ஒரு மூடியால் மூடி வைத்து மிதமான தீயில் வேகவிடவும். வெந்தவுடன் மூடியை எடுத்துவிட்டு ஆம்லெட்டை திருப்பிப் போட்டு வேகவிட்டு எடுக்கவும்.

Udon Noodles with Asian Vegetables and Peanut Sauce

Source:
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=223780

The combination of peanut butter (peanuts being a legume) and udon noodles provide complementary proteins in this quick-to-make entrée.

Ingredients:
6 tablespoons water
1/4 cup reduced-fat creamy peanut butter
2 tablespoons brown sugar
2 tablespoons low-sodium soy sauce
2 tablespoons rice vinegar
1 1/2 teaspoons minced peeled fresh ginger
1 1/2 teaspoons dark sesame oil
1/2 teaspoon cornstarch
1/2 teaspoon chile paste with garlic (optional)
2 garlic cloves, minced
8 ounces uncooked udon noodles (thick, round fresh Japanese wheat noodles) or spaghetti
4 cups sliced bok choy
2 cups snow peas, halved crosswise
1 cup shredded carrot

Method:
Combine first 10 ingredients in a small saucepan;
stir with a whisk until blended. Bring to a boil;
cook 1 minute, stirring constantly. Set aside.
Cook noodles in boiling water 8 minutes. Drain well.
Combine noodles, peanut sauce, bok choy, snow peas, and carrot in a large bowl, and toss well to coat.
Note: Chile paste with garlic can be found with other ethnic foods in the supermarket. It can be omitted if you perfer a not-so-hot sauce. If udon noodles are difficult to find, try an Asian market.

Yield:
4 servings (serving size: 2 cups)

Amma's special masala dosai

Ingredients for dosai:
Idly rice : 4 cup
Tuvaram paruppu : 1 cup
Vendhayam : 2 sp

Method:
1. Soak the ingredients for 4 to 5 hours
2. Grind all the ingredients in a grinder until smooth
3. Let this batter ferment for 6 to 8 hours
4. Make dosas with this batter and spread potato masal on top of this dosa, covering the complete surface area of the dosa. Add oil and then close it with a lid.
5. Once the dosa is cooked, just flip half dosa on top of the other half and it is now ready to be served.

Paruppu podi(Amma's recipe)

Paruppu podi 1(nice podi):
Ingredients:
Ulundu paruppu: 200 g
Kadalai paruppu: 100 g
Paasi paruppu : 50 g
Tuvaram paruppu : 50 g
Method:
Fry all the ingredients until it reddens and let it cool. Then grind them all together very nicely


Paruppu podi 2(coarse podi):
Ingredients:
Ulundu paruppu : 200 g
Kadalai paruppu : 100 g
pottu kadalai : 50 g
Method:
Fry all the ingredients until it reddens and let it cool. Then grind them all together coarsely. Add pottu kadalai and grind for 5 seconds

Sambar podi

Sambar podi 1 (Paatti's recipe)
Ingredients:
Tuvaram paruppu : 1/2 kg
Kadalai paruppu : 1/2 kg
Dhania seeds : 1 kg
Red chillies : 1 kg (Adjust as per individual's needs)
Vendhayam : 200 g
Perungaayam : 1 piece ( I don't add this, since this is a negative pranic food)


Sambar podi 2 (Amma's recipe)
Ingredients:
Ulundu paruppu : 200 g
Kadalai paruppu : 100 g
Dhania seeds : 200 g
Seeragam : 1 spoon
Black pepper : 1 spoon
Chilli powder : 50 g

Method for both sambar podi:
1. Fry each of the ingredients separately until they redden/brown lightly
2. Let them cool
3. Ground dhania seeds seaparately to a nice powder(sieve if necessary)
4. Grind all the ingredients to a nice powder

Cabbage salad

Ingredients:
Shredded cabbage - 2 cups
Peanuts - one handful(should be ground to a powder)
shredded coconut - 2 spoons
mustard seeds - 1/2 tsp
cumin seeds - 1/2 tsp
dates - 3
salt and pepper - to taste
lemon juice - 2 tsp
olive oil - 1 tsp

Method:
Soak dates in little water and then mash it
Grind mustard and jeera to a nice powder.
Mix olive oil and lemon juice separately
Mix shredded cabbage, mustard jeera powder, ground peanut, coconut, mashed dates.
Add oil/lemon juice and salt and pepper to this mixture and mix well.

Based on Indian cole slaw recipe in
http://www.living-foods.com/recipes/indiancoleslaw.html