Tag Archives: Side dish

Pumpkin cutlet

For some odd reason, I posted this on Oct 28th instead of Nov 28th so I am re-posting it today. 

I guess I have some pleasant memories of Thanksgiving dinners of past years that I tend to personally take note of the day. Last year’s Thanksgiving dinner was a memorable one with three special friends at Mount Kilauea, after we watched the crater eruptions from a very safe distance. My very first Thanksgiving dinner, a little over a decade ago, was hosted by a special vegetarian couple so much so that Thanksgiving food for me has since meant an opportunity to explore creative ways of incorporating pumpkin into everything from starters to dessert. 

So, today, I will share another of my mother’s pumpkin recipes.

Pumpkin cutlet

Time taken: 30 mins

Makes 6

pumpkin cutletIngredients:

  • Pumpkin – 2 cups, ripe and boiled
  • Onion – 1, small
  • Green chilli – 1
  • Pepper – 1 tsp
  • Wheat flour – 3 tbsp
  • Bread crumbs
  • Low fat oil, for deep-frying

Method:

  1. Remove peel of boiled pumpkin and mash it in a bowl. Add a bit of salt.
  2. Finely chop up the onion and green chilli. Add them to the bowl of mashed pumpkin.
  3. Add the pepper to the bowl. Mix well.
  4. Divide the pumpkin mixture into six portions.
  5. Mix 3 tbsp of wheat flour in some water to make a watery batter.
  6. Dip the pumpkin ball in the batter and then roll it in the bread crumbs so that the pumpkin cutlet is well coated. Repeat for each of the 6 cutlets. Set aside on plate while the oil is heated for deep-frying.
  7. Heat the oil over low heat. Deep-fry the cutlets until they are golden-brown.
  8. Transfer to a plate lined with grease absorbing paper and serve hot.

Recipe source: Raji Thillainathan.

Vadaham

My mother made a few dishes that she really likes, and which are specialties of Jaffna cuisine, this weekend so I will be sharing the recipes of those this week.

Today’s recipe is that of vadaham, a sun-dried and fried side dish made of some special ingredients. Vadaham is usually made in bulk during sunny days and preserved to be eaten over a long period. There are a few varieties of vadaham, the more popular ones made of neem flowers (vepampoo) or banana flower (valaipoo). The neem tree is considered one of the most medicinal trees and the flowers particularly good for diabetics.

My mother tells me that she learnt how to make vadaham by observing her aunt (my grand-aunt) making them. My grand-aunt was fond of the neem flower vadaham and she had mats placed around the neem tree at my grandmother’s house to collect the tiny flowers that fell off the tree. The flowers were then rinsed and dried before being used to make the vadaham.

The recipe I am sharing below is my grand-aunt’s recipe that my mother occasionally uses when she feels like making vadaham.

Vadaham

Time taken: 30 mins + the soaking time for the urad dhal + sun-drying of the vadaham

Makes 12 – 15

VadahamIngredients:

  • Banana flower – ½ cup, finely chopped
  • Urad dhal/ black gram – ½ cup
  • Crushed chillies – 1 tsp
  • Crushed onion – 1 tbsp
  • Cumin powder – 1 tsp
  • Turmeric powder – ½ tsp
  • Pepper – ½ tsp
  • Salt, to taste
  • Oil, for deep-frying

Method:

  1. Soak the urad dhal for about 3 hours and then drain and grind the dhal.
  2. Mix the finely chopped banana flowers with the ground urad dhal in a mixing bowl.
  3. Add to the mixing bowl the crushed chillies, onion, cumin powder, turmeric as well as pepper and salt to taste.
  4. Mix well and then make small, circular disks of ‘vadaham’.
  5. Sun-dry the ‘vadaham’ for 2 or 3 days and then bottle them in an air-tight jar. If you do not plan to make in bulk and are preparing the side dish for a meal within that day, you can omit the sun-drying part and directly make instant vadaham by moving on to the next step as my mother did this weekend. Some also prefer to simply use the sun-dried version directly without frying them.
  6. When you wish to serve them, simply deep-fry the required number and serve warm with rice and some curd and pickle.

Recipe source: Raji Thillainathan.

Soya bean and Kangkung Stir-fry

Of the four soya bean dishes my mother prepared last week, I like this easy-to-prepare soya bean and kangkung stir fry dish the most.

Soya bean and Kangkung stir-fry

Time taken: 15 mins (with pre-cooked soya beans)

Serves 2

Soya bean and kangkung stir fryIngredients:

  • Soya beans – ¼ cup, boiled
  • Kangkung – ½ cup, chopped
  • Onion – ½
  • Green chilli – 1
  • Dried red chilli – 1
  • Fennel seeds – 1 tsp
  • Coconut – 1 tbsp
  • Curry powder –  1 tsp
  • Salt, to taste
  • Low fat oil – 1 tbsp

Method:

  1. Clean and finely chop the kangkung.
  2. Heat 1 tbsp oil in a pan and sauté the fennel seeds, chopped green and dried red chillies and onion for 1-2 mins.
  3. Add the soya beans to the pan. Stir fry for another 2 mins.
  4. Mix in the kangkung and cook for 2- 3 mins over low heat.
  5. Add the freshly scraped coconut and continue stir frying for a few minutes before adding the curry powder. Continue cooking for another couple of minutes before removing pan from stove.
  6. Serve warm with rice.

Recipe source: Raji Thillainathan.

Soya bean curry

Today’s soya bean recipe is a nice soya bean curry that I like.

Soya bean curry

Time taken: 20 mins (with pre-cooked soya beans)

Serves 3

Soya bean curryIngredients:

  • Soya beans – ½ cup, boiled
  • Tomato – 1
  • Onion – ½
  • Fennel seeds – ½ tsp
  • Fenugreek seeds – ½ tsp
  • Curry leaves – 1 sprig
  • Curry powder – 1 tsp
  • Rampe/ Pandan leaf – piece
  • Salt, to taste
  • Low fat oil – 1 tsp

Method:

  1. Heat 1 tsp oil in a pan and sauté the fennel and fenugreek seeds, chopped onion and curry leaves for a couple of mins.
  2. Add the chopped tomatoes to the pan. Stir and add ½ cup of water.
  3. Add the curry powder, rampe leaf and salt, to taste and cook for about 5 mins.
  4. Mix in the cooked soya beans and cook for another 10 mins.
  5. Serve with rice or pittu or bread.

Recipe source: Raji Thillainathan.

Soya bean Crumble

While soya bean is not so commonly cooked at home, we had some leftover soya beans from one of my cooking experiments. My mother therefore decided to cook up a few soya bean dishes over the week.

So, the key ingredient of the recipes on this blog for the next few days will be soya beans.

Soya bean Crumble

Time taken: 45 mins + soaking time (overnight)

Serves 4

Soya bean crumbleIngredients:

  • Soyabeans – ½ cup
  • Turmeric powder – 1 tsp
  • Chilli powder – ½ tsp
  • Salt, to taste
  • Red chilli – 1
  • Green chilli – 1
  • Onion – ½
  • Fennel seeds – 1 tsp
  • Curry leaves – 1 sprig
  • Scraped coconut – 1 tbsp
  • Low fat oil – 2 tbsp

Method:

  1. Soak the soya beans overnight and then rinse and cook the beans with water for 30 mins.
  2. Drain and grind the cooked soya beans in a blender for about 2 mins.
  3. Transfer the ground soya beans to a mixing bowl and add the turmeric powder, chilli powder and salt, to taste. Mix well and keep aside.
  4. Heat 2 tbsp oil in a pan and lightly fry the chopped onion, chillies, curry leaves and fennel seeds for a minute.
  5. Add the seasoned, ground soya bean mixture to the pan and stir fry for about 5 – 10 mins.
  6. Add the scraped coconut. Mix well and cook for about 2 mins.
  7. Serve the soya bean crumble with rice.

Recipe source: Raji Thillainathan.

Cabbage fry

Cabbage fry

Time taken: 20 mins

Serves 3 or 4

Cabbage fryIngredients:

  • Cabbage – 1 cup
  • Scraped coconut – 2 tbsp
  • Onion – ½
  • Red chilli – 1
  • Fennel seeds – 1 tsp
  • Curry leaves – 1 sprig
  • Turmeric – ½ tsp
  • Crushed chilli – ½ tsp
  • Salt, to taste
  • Sesame oil – 1 tbsp

Method:

  1. Finely chop the cabbage.
  2. Heat 1 tbsp sesame oil in a pan and lightly sauté the fennel seeds, chopped onion, red chilli and curry leaves for 1 to 2 mins.
  3. Add some salt to the pan.
  4. Mix in the chopped cabbage. Add another tsp oil if required and cook for about 10 to 15 mins.
  5. Towards the end, add the freshly scraped coconut, the turmeric and crushed chilli. Mix well before removing from stove.
  6. Serve warm with rice.

Recipe source: Raji Thillainathan.

Spicy Ash Plantain Curry

Ash plantain (Saambal Vaalai, as it is called in Tamil) is often used in Sri Lankan and South Indian cuisine. I am not very familiar with the varieties of plantains but as far as I am aware, ash plantain is the more common and popular variety in Sri Lanka and is a cooking plantain.

Today’s recipe is that of an ash plantain curry that my mother quite often makes at home.

ash plantainSpicy Ash plantain Curry

Time taken: 25 mins

Serves 3

Spicy Ash Plantain CurryIngredients:

  • Ash plantain – 2
  • Fenugreek seeds – 1 tsp
  • Onion – ½
  • Curry leaves – 1 sprig
  • Tamarind extract – ½ cup
  • Thin coconut milk – ½ cup
  • Curry powder – 1 ½ tsp
  • Salt, to taste
  • Sugar – 1 tsp
  • Low fat oil – 1 tbsp + more, for light frying

Method:

  1. Peel the ash plantains and slice them.
  2. Lightly fry the ash plantain slices in a little oil. Keep aside.
  3. In a pan, add 1 tbsp oil and sauté the fenugreek seeds, chopped onion and curry leaves for a minute.
  4. Add the lightly fried ash plantain slices to the pan. Mix well and continue stir-frying for another 2 – 3 mins.
  5. Then, add the tamarind extract to the pan, followed by the thin coconut milk and the curry powder.
  6. Season the curry with salt to taste. Mix well and cook the curry for about 10 mins till the gravy thickens.
  7. Just before removing the pan from stove, add a tsp of sugar and mix well.
  8. Serve the spicy ash plantain curry with rice.

Recipe source: Raji Thillainathan.

Vegan Eggs

As I have often mentioned on this blog before, my mother enjoys being creative and experimental in her cooking. When she gets into that mode, she starts whipping up several dishes in succession. This weekend, we have been treated to a number of new dishes at home.

Today’s dish is a special treat and ideal for a weekend breakfast treat.

Vegan eggs

Time taken: 30 mins

Makes 4

Vegan eggs

Ingredients:

  • Rice flour – ½ cup, roasted or Wheat flour – ¾ cup, steamed
  • Semolina – ¼ cup, roasted
  • Onion – ½, chopped
  • Green chilli – 1, chopped
  • Carrot – 1 tbsp, grated
  • Walnuts – 1 tbsp, chopped
  • Vegetable oil margarine – 2 tbsp
  • Kesari powder or saffron – pinch
  • Salt, to taste
  • Pepper  – pinch

Method:

  1. Mix the flour with salt and pepper and hot water to make a dough. Divide the dough into 4 balls. Keep aside.
  2. Heat 2 tbsp margarine in a pan and lightly fry the chopped walnuts, onion, chilli and grated carrot for about 2 mins.
  3. Add ½ cup of water to the pan as well as salt, pepper and a pinch of kesari powder.
  4. As the water starts bubbling, add the semolina to the pan and stir it till it thickens and the chopped onion and walnuts have mixed well with the semolina. Make 4 balls from the semolina mixture.
  5. Roll out the rice flour dough balls into an oval disk.
  6. Place the semolina mixture balls at the center and close the edges, shaping it like an egg with the semolina mixture at its center.
  7. Steam the vegan eggs for about 5 – 10 mins.
  8. After cooling, slice the eggs into halves and serve with sliced onion, tomato and sauce.

Recipe source: Raji Thillainathan.

Ash plantain and Carrot with Beetroot Sauce

222576_165380886933749_1051752180_nToday is the Virtual Vegan Potluck! I had come across this post recently, and as one who generally enjoys potlucks, decided to join a virtual one after a quick chat with my mother who has contributed more than 90% of the recipes on this blog to-date. So today’s recipe is an ash plantain and carrot with beetroot sauce recipe that my mother concocted, given that I had mentioned beets was the featured ingredient. 

Ash Plantain and Beetroot SauceAsh Plantain and Carrot with Beetroot Sauce

Time taken: 35 – 40 mins

Serves 2

Beetroot sauce close upIngredients:

  • Ash plantain – 1
  • Beetroot – 1
  • Carrot – 1
  • Ginger – 1 tsp, chopped
  • Garlic – 1 or 2 cloves, chopped
  • Green chilli – 1, chopped
  • Onion – ¼, chopped
  • Sesame/ Gingelly oil – 1 tsp + 1 tbsp
  • Salt, to taste

Method:

  1. Wash the three vegetables, without peeling them.
  2. Boil the ash plantain and beetroot for about 15 mins.
  3. After boiling, peel the ash plantain and beetroot separately.
  4. If you prefer the carrot to be boiled or steamed, you will need to do so separately. Else, simply peel the cleaned, fresh carrot and slice thinly and arrange in a serving dish.
  5. Slice the boiled and peeled ash plantain and layer the slices around the carrot in the serving dish. Sprinkle with salt.
  6. Peel the beetroot and chop it up.
  7. Heat a tsp oil and fry the chopped ginger, garlic, chilli and onion lightly.
  8. Transfer the lightly fried ingredients to the blender together with the chopped beetroot and salt, to taste, and blend to a puree/ sauce.
  9. Stir in a tbsp of sesame oil after blending.
  10. Pour the sauce over the dish with the ash plantain and carrot slices.
  11. Garnish with thin slices of chilli and serve.

Recipe source: Raji Thillainathan.

For accessing the other blogs participating in the Virtual Vegan Potluck, press the ‘go back’ or ‘go forward’ buttons below.

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Peace.Love.Quinoa: Apple Parsnip Mash

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This is Thirty: Sautéed Beet Greens and Kale

Chickpea Cutlet

Chickpea cutlet

Time taken:  1 hour + soaking time for chickpeas (if not using canned)

Makes 4

Chickpea cutletIngredients:

  • Chickpeas – ½ cup, ground
  • Onion – ½, chopped
  • Green chilli – 1, chopped
  • Pepper – 1 tsp
  • Salt – ½ tsp
  • Coriander leaves – few, chopped
  • Wheat flour – ¼ cup
  • Bread crumbs
  • Low fat oil, for deep-frying

Method:

  1. Cook the chickpeas (if not using canned) for at least 30 mins and then grind it.
  2. Take ½ cup of the ground chickpeas in a mixing bowl and add the chopped onions and chilli.
  3. Season with salt and pepper and toss the coriander leaves into the mix.
  4. Toss the chickpeas mixture together and then divide into 4 balls.
  5. Prepare a batter by mixing the wheat flour with a little water.
  6. Coat the 4 cutlet balls in the batter and then roll them in the bread crumbs.
  7. Deep-fry the cutlets in low-fat oil over medium heat.
  8. Transfer the cutlets to a plate lined with grease absorbing paper, before serving.

Recipe source: Raji Thillainathan.