Tag Archives: Vegan

Pulukodiyal Candy

Wishing you all a happy New Year! (the Sri Lankan New Year, or more precisely the Sri Lankan Buddhist and Hindu New Year)

For today’s recipe, I decided to share a non-traditional New Year recipe. Something simple and tasty to make. My mother sometimes makes this candy when she receives too much of ‘pulukodiyal’ (sun-dried palmyrah root) from visiting relatives from the north. I would like to share this with you today. Palmyrah root is full of calcium and therefore considered nutritious in the north of Sri Lanka where it is harvested regularly.

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Sliced sun-dried palmyrah root

Today, I would like to feature songs from two music groups that I have enjoyed listening to occasionally during the past decade. I was introduced to Il Divo’s music in a surreal setting in early December 2004. I was travelling on work to the north of the country and as the vehicle sped across dusty, remote roads, the radio belted out pop songs of the year. Suddenly, the powerful operatic voice of the four broke through the stifling heat surrounding the landscape we passed through. It was a special experience. The first song that I share here is the song that I listened to that hot afternoon over a decade ago.

The second is by Celtic Woman. Not sure how I came across their music but I did somewhere along the past decade. I liked their songs to the extent that I went for their concert when they performed at Theatre Royal Drury Lane in November last year. It was a fun experience.

Hope you enjoy the two songs and do try out the candy, if you happen upon some dried palmyrah root!
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Wish you the best for the New Year!

Pulukodiyal Candy

  • Servings: 4
  • Difficulty: easy
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Ingredients:

  • Sliced ‘pulukodiyal’ – 1 cup
  • Roasted gram – 2 tbsp
  • Sugar – ¼ cup
  • Water

Method:

  1. Let the water and sugar simmer till it thickens into a syrup.
  2. Add the roasted gram and pulukodiyal and stir well, before removing from heat.
  3. Let it cool and the candied pulukodiyal is ready for eating.

Recipe source: Raji Thillainathan

Brinjal Curry

My recipe for february is a recipe from home – a recipe of my mother. This blog has been helpful to myself these past few months, as I have tried out one of my mother’s recipes that I shared here, when I find myself missing home. While I have shared three brinjal recipes of my mother before – katharikkai curry, katharikkai vathakkal and brinjal and green peas curry, today’s recipe is another way my mother cooks brinjal. It is a simple and very easy to make recipe, that I very much like, and is great with rice. Sharing this recipe at the Virtual Vegan Linky Potluck #30.
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Today, I would like to share some popular French music from the 60s that I like. Starting with my favourite French singer – Edith Piaf. I started listening to her songs after watching the movie ‘La Vie En Rose’. This clip is one of her more famous songs – Non, Je ne regrette rien (1965).

The other song for today is considered the signature song of Charles Aznavour – La Boheme (1960).

Hope you enjoy the music while you try out this simple curry recipe! Have a lovely weekend!
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Brinjal Curry

  • Servings: 3
  • Difficulty: easy
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Ingredients:

  • Brinjal – 1 cup, chopped
  • Green chilli – 1
  • Onion – 1/4, chopped
  • Coconut milk – 1/2 cup (thin) + 1/4 cup (thick)
  • Curry leaves
  • Salt, to taste
  • Lime juice

Method:

  1. Cook the chopped brinjal together with the chopped onion, green chilli and curry leaves in 1/2 cup of thin coconut milk for around 10 minutes. Add salt to taste.
  2. Then add 1/4 cup thick coconut milk and simmer for 5 mins.
  3. Remove from heat and stir in some fresh lime juice.
  4. Serve warm with rice.

Recipe source: Raji Thillainathan

Pongal

Today (or rather, tomorrow) is Thai Pongal festival celebrated by Tamils around the world. It is a harvest festival celebrated at the end of the harvest season in the tenth month (தை, Thai) of the Tamil calendar and is a festival offering thanks for a bountiful harvest (pongal, which also refers to the sweet rice dish made on that day) and for a prosperous year to come. In Sri Lanka, it is usually celebrated for a day whereas in India, it is a 3 or 4 day festival with a day celebrating the hard work of the cattle in the fields the previous year.

I am re-sharing the pongal recipe that I posted last year.
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One of my close friends and her family visited me last week which brought back pleasant memories from over a decade ago when I had first met her. So, for today’s music, I would like to feature the songs of a musician from her country that she introduced me to.

The first song is one of Dulce Pontes’ famous songs – Canção do Mar from her album (Lagrimas or Tears, 1993). This song was covered a decade later by Sarah Brightman.

Dulce Pontes contributed to the popular revival of Portuguese folk, Fado, in the 90s. The second song is one such song.

Hope you enjoyed the Portuguese music shared today and that you do try out the Pongal recipe! Happy Pongal!
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Pongal

  • Servings: 4-5
  • Difficulty: easy
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Ingredients:

  • Rice – 1 cup
  • Roasted split gram (without skin) – ¼ cup
  • Jaggery – 1 cup (grated)
  • Coconut – ½
  • Cardamom – 4 or 5, crushed
  • Cashew nuts – few, chopped
  • Raisins – 1 tbsp
  • Water

Method:

  1. Wash the rice and gram and cook them in a pot with 2 ½ cups of water. Cook for around 15 to 20 mins, till the water dries up.
  2. Grind and extract coconut milk by blending the freshly scraped half of a coconut with 1 cup of water.
  3. Once the rice and gram is cooked, add the grated jaggery and mix.
  4. Then, add the coconut milk and crushed cardamoms. Bring to a boil on high heat and cook for a few more minutes before reducing the heat.
  5. Add the chopped cashew nuts. Cook until the pongal mixture starts coming together and starts to thicken.
  6. Just before removing from heat, add the raisins and mix.
  7. Remove from heat and cover.
  8. Serve pongal with bananas.

Recipe source: Raji Thillainathan.

Peanut Chocolate Cake

Today, I wish to re-post a delicious chocolate cake recipe of my mother that I had posted last year.

Today’s music features Arabic pop. The first clip is a song, by Samira Said and Cheb Mami, that has special meaning to me. Sometimes when I am stuck in my writing process, I turn to music to clear my head and focus. The type of music that helps me at one time does not necessarily help at another time so I usually experiment with a few before I come across the right one for the particular writing. One of the times I faced a writing block was during the writing of my master’s thesis. After several non-productive days and many music listening hours later, I found myself listening to an online Arabic pop radio stream. From the moment, this song came on, I felt very much energized and focused and soon started working on my writing. This was the song that pulled me through the subsequent weeks of thesis writing and as such, I retain a fondness for it.

The next clip is a recent release of Diana Haddad, another Arabic pop singer that I used to listen to.

Have a wonderful day and enjoy this cake!
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Peanut Chocolate Cake

  • Servings: 8-10
  • Difficulty: average
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Peanut Chocolate Cake
Ingredients:

  • Vegetable oil margarine – ¾ cup + 1 tbsp (for frosting)
  • Sugar – 1 cup
  • Banana – ½ , as an egg substitute
  • Wheat flour – 1 ½ cup
  • Soya milk – 1 cup
  • Peanut – ½ cup, coarsely ground + 2 tbsp (for frosting)
  • Vanilla – 2 tsp
  • Cocoa powder – 2 tbsp + 1 tsp (for frosting)
  • Baking powder – 1 tsp
  • Baking soda – ½ tsp
  • Icing sugar – 2 tbsp, for frosting

Method:

  1. Sift the dry ingredients – the wheat flour together with the cocoa powder, baking powder and baking soda – and keep aside.
  2. Mash the banana in a bowl. Add the margarine and sugar to the bowl and whisk them together.
  3. Gradually add the soya milk and continue whisking.
  4. Stir in the coarsely ground peanuts and vanilla essence.
  5. Slowly fold in the dry ingredients.
  6. Pour the cake batter into a greased tray and bake at 190⁰C/374⁰F for 40 mins.
  7. Whisk 1 tbsp margarine together with 1 tsp cocoa powder, 2 tbsp icing sugar and 2 tsp ground nuts to make the frosting.
  8. Spread evenly on surface of the peanut chocolate cake, after the cake has sufficiently cooled.

Recipe source: Raji Thillainathan.

Pineapple Clove Bread

Today’s recipe is another of my baking experiments. My favourite aspect of cooking is baking. Ever since I tried out Kitchen Cici’s delicious rosemary cheese bread, I have started experimenting with breads. I had originally intended to make pineapple muffins but I guess people at home were kind of tired of my weekly experimental muffins so I decided to switch to bread which I also enjoy making. I adapted Jamie Oliver’s basic bread recipe to include pineapple and cloves. It turned out great so I am sharing it here at the Fiesta Friday. I will not be posting as much over the next twelve months as I did the previous year mainly because I will be away from home. However, I do have some recipes that I am yet to transcribe and post so will try to share at least one each month.
Pineapple bread
The music feature today is on raï. The first clip is an excerpt of a concert (1990) by Chaba Fadela and Cheb Sahraoui.

The next clip is a recent release of Cheb Khaled, whose song Didi was my introduction to raï music.

Hope you enjoy the music and this delicious bread!
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Pineapple Clove Bread

  • Servings: 8
  • Difficulty: average
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Ingredients:

  • All-purpose flour – 2 ½ to 3 cups
  • Water – ¾ to 1 cup, warm but not hot
  • Instant yeast – 7g
  • Sugar – 1 tbsp + 6 tbsp
  • Salt – ¼ tbsp
  • Ground cloves – ½ tsp + pinch (optional)
  • Pineapple – 1, medium or small (depending on how much pineapple you want in your bread)

Method:

  1. Take a ¼ cup of the water and add the yeast, 1 tablespoon of sugar and pinch of salt. Let the yeast mix rest for about 5 – 10 mins and turn frothy.
  2. Sift the flour into a mixing bowl and stir in ½ tsp of ground cloves.
  3. Add the yeast mix to the flour and mix. Gradually add the remaining water little at a time till the flour-yeast mix becomes a soft dough that is not sticky. Knead the dough for at least 5 mins.
  4. Transfer the dough to a lightly greased bowl and cover. Let the dough rest for about 30 mins or till it has doubled.
  5. In the meantime, roughly puree the chopped pineapple. (I used it chopped as I rather like to taste fruit chunks in my baked stuff but my mother’s feedback was that it would have been much better as a spread)
  6. Add the pineapple puree and the remaining sugar to a saucepan and warm it over low heat for couple of mins (At this point, I also added a pinch of cloves but my mother feels that it is better not to add the cloves to the pineapple puree but rather directly to the dough). Do not over-heat or cook the pineapple as it will take away its taste. Remove from heat and let it cool.
  7. When the dough has risen, transfer it to a floured surface and punch it down (I like this part).
  8. Roll out the dough and spread the sweetened pineapple puree over the surface. Roll in the dough starting from one end.
  9. Transfer the rolled dough with filling into the lightly greased baking tray and form the shape you want it to be (I like circular loaves). Brush the surface with warm sugar syrup.
  10. Bake the bread at 170⁰C for around 30 mins. The time will vary according to your oven.
  11. Let it cool for at least 15 mins before slicing and serving with some margarine.

Mothaha Muffin Crumble

I have been trying out different muffins over the last few months and I was in the mood of trying out some experimental muffins. I wanted to create some muffins which had a strong leaning towards a Sri Lankan dish. While thinking about using different local non-wheat flours, inspiration struck. I do very much like the delicacy – mothaham or kolukkattai, that my mother makes during special festivals like the ongoing Navarathri festival. I decided to try out the muffin version of this steamed dish and it turned out a cross between a muffin and a crumble. I am sharing it at both my brother’s birthday today as well as bringing some over to Fiesta Friday tomorrow.
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The music selection for today focuses on some lovely Persian music. The first group featured here is the Chemirani Zarb Trio, a classical percussion group. I first heard their music when they visited Sri Lanka to perform at the WOMAD concert 2005. The clip I share here is one of their performances at another WOMAD concert.

While searching for Chemirani Trio clips on youTube, I came across a few other Persian groups that I liked. The second clip is a music video by the folk group Zâr Ensemble, formerly known as the Ensemble Shanbehzadeh.

The last clip is a beautiful one by classical singer Homayoun Shajarian and instrumentalist and composer, Tahmoures Pournazeri.

Hope you enjoyed the lovely music as much as I did! As usual, please do share which clip you liked more.
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Mothaha Muffin Crumble

  • Servings: 9
  • Difficulty: easy
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 Ingredients:

  • Roasted red rice flour – 1/2 cup
  • All-purpose flour – 1/2 cup
  • Baking powder – 1 tsp
  • Salt, pinch
  • Green gram, de-skinned – 1/2 cup, boiled
  • Jaggery – 1/4 cup, chopped
  • Coconut – 1/4 cup, freshly scraped
  • Cardamom – 1/4 tsp
  • Margarine – 120g, melted
  • Oil, as required

Method:

  1. Melt the margarine and let it cool slightly.
  2. Mix the freshly scraped coconut, green gram, jaggery and cardamom in a bowl.
  3. Add the coconut and gram mix to the melted margarine. Stir to mix the contents a little.
  4. Sift the rice flour and all purpose flour together. Add the baking powder and salt and mix.
  5. Add the flour mix to the wet ingredient mix. If the resulting mix is too dry, just add a little oil until it is sufficiently moist.
  6. Bake the muffins for about 25 – 30 mins at 180C.
  7. Serve warm with a hot beverage.

Manioca Curry

I am bringing another of my eldest sister’s curry to Fiesta Friday #33 – this time, a manioca curry.
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Today’s featured music group is Junoon. This band was formed in 1990 by Salman Ahmad, the lead guitarist and songwriter of the group. This group were the pioneers of the rock sub-genre, Sufi rock. I first came across this group on MTV through their chart topping song, Sayonee from their fourth album, Azadi (1997). While I could not find the music video of this ground-breaking song on Junoon’s youTube channel, I did find this clip where the group played this song at a concert.

Two of the original band members, lead vocalist Azmat Ali and bassist Brian O’Connell, left the group in 2005 to pursue solo music careers. The next clip that I share here is from Coke Studio Pakistan’s youTube channel which featured this collaborative work of Azmat Ali and Rahat Fateh Ali Khan, the nephew of Ustad Nusrat Fateh Ali Khan.

Salman Ahmad, the Junoon founder, has continued the group with different musicians sporadically over the years and has collaborated with other international musicians for several fund-raising efforts. The last clip here is from the Nobel Peace Prize Ceremony concert of 2007.

Hope you enjoyed the music of Junoon and do share which clip you enjoyed the most!
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Manioca Curry

  • Servings: 8
  • Difficulty: easy
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Ingredients:

  • Manioca – 1
  • Turmeric – ¼ tsp + ¼ tsp
  • Salt – ¼ tsp + 2 tsp or adjust to taste
  • Garlic cloves – 3, grated
  • Curry leaves – 1 sprig
  • Mustard – 1 tsp
  • Onion – 1, chopped
  • Coconut milk – 1 cup
  • Oil – 1 tbsp

Method:

  1. Boil the manioca with ¼ tsp turmeric and ¼ tsp salt. Cut the cooked manioc into smaller pieces and keep aside.
  2. Heat 1 tbsp oil in a pan. Add the chopped onion and curry leaves, grated cloves, mustard, 2 tsp salt and fry for a min or two. Add the cooked manioc and turmeric. Mix well.
  3. Add the coconut milk and cook till the curry thickens.
  4. Remove from heat and serve warm with rice.

Chickpea Curry

During my recent visit to my eldest sister’s house, I remembered to take photos of a couple of tasty curries she had made for lunch with my phone camera. I am bringing one of her curries, chickpea curry, to the Virtual Vegan Linky Potluck #10.

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Over the last few months, I have enjoyed sharing some Sri Lankan and Indian music together with the recipes. I have decided to continue with a musical journey around the globe with the food recipes. Therefore, as today’s music selection, I am sharing a couple of clips from the two I consider the best Sufi singers of this half-century : Ustad Nusrat Fateh Ali Khan (1948 – 1997), also referred to as the Shahenshah (meaning King of Kings) of Qawwali and Abida Parveen, who is also known as the Queen of Sufi music.

During my teen years in the U.A.E, I once accompanied my parents to a concert. When the guest singer, who was introduced as Pakistan’s finest musicians starting singing, I immediately recognized the song as the favourite of my Pakistani friends at my new school and which they kept playing repeatedly during lunch breaks.  The song was Dam Mast Qalandar Mast Mast and it was Ustad Nusrat Fateh Ali Khan’s concert. I admit back then I was not fond of qawwali music and it took a while to grow on me. I think I learnt to appreciate it after hearing them sung at Sufi shrines. The atmosphere creates an enhanced listening experience. It is only fitting that I share here the first qawwali song that I was introduced to.

A few years ago, during a brief trip to Delhi, I took a Sufi heritage tour with India Offtrack. Nirad Grover, part of the company’s core team, travel writer and my guide during the tour, recommended that I listen to Abida Parveen. I did that soon after and I have been impressed with her powerful voice since. This clip has been uploaded on youTube by Epic flo films and includes a summary translation of the lyrics at intervals.

Do share your memory of your first introduction to qawwali, if you enjoy listening to Sufi music. And, do let me know if you try out this chickpea curry!

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Kadalai Curry

  • Servings: 8
  • Difficulty: average
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Ingredients:

  • Chickpeas – 2 cups, boiled
  • Cashew nuts – 4 or 5
  • Cinnamon – 1” piece
  • Garlic – 3 or 4 cloves
  • Onion – 1
  • Curry leaves – 1 sprig
  • Salt – 2 tsp or adjust to taste
  • Turmeric – ¼ tsp
  • Curry powder – 3 tsp or adjust to taste
  • Tamarind juice – ½ cup
  • Potato – 1, boiled and mashed
  • Tomato – 1, chopped
  • Coconut milk – 1 cup
  • Oil

Method:

  1. Lightly fry the cashew nuts with crumbled cinnamon and transfer to grinder.
  2. Add the garlic cloves to the grinder and blend the mix to a coarse paste.
  3. Chop the onion and lightly fry the onion together with curry leaves.
  4. Add the coarse cashew nut paste, salt and turmeric to the pan and mix well.
  5. Add the boiled chickpeas and curry powder to the pan. Mix well.
  6. Then, add the tamarind juice and let the curry cook for a couple of minutes.
  7. Next, add the boiled and mashed potato to the pan and mix.
  8. Add the chopped tomato together with ½ cup of water and cook for a min or two.
  9.  Then, add the coconut milk and cook till the curry consistency is right.
  10. Serve warm with rice or roti.

Stringhopper Kottu

The last recipe in this month’s Kottu series is my mother’s stringhopper kottu. Check out this earlier post on how to make stringhoppers, also known as Idiappam or Idiappa in Sri Lanka. You could alternatively use rice noodles, if you don’t have leftover stringhoppers. I am bringing this tasty meal to Fiesta Friday #31.

DSC01276I’d like to wrap up the A.R.Rahman music month with some clips from MTV Coke Studio’s youTube channel (I do very much enjoy the experimental music generated at the Coke Studio). The first clip is a Tamil song sung by his sisters, Rayhanah and Issrath Quadhri.

The second clip is a lovely fusion of Hindustani and Carnatic music with the vocals by Hindustani classical singer Ustad Ghulam Mustafa and his family.

The last clip is A.R.Rahman’s fusion take on lyrics by Nobel Laureate Rabindranath Tagore with Bengali singer Suchi and Chennai rap artist Blaaze.

Hope you enjoyed this special selection of experimental Indian music by A.R.Rahman! Let me know which clip you enjoyed most as well as if you do try out this recipe!

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Stringhopper Kottu

  • Servings: 2
  • Difficulty: easy
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Ingredients:

  • Leftover cooked stringhoppers – 1 cup, chopped
  • Green peas, cooked – ¼ cup
  • Chickpeas, cooked – ¼ cup
  • Leeks – ¼ cup, chopped
  • Carrot – 1/4 cup , chopped
  • Tomato – ¼ cup, crushed
  • Garlic – ½ tsp, chopped
  • Ginger – ½ tsp, chopped
  • Onion – 1 tbsp, chopped
  • Crushed chillies – 1 tsp
  • Salt, to taste
  • Oil – 2 tbsp

Method:

  1. Heat 1 tbsp oil in a pan. Lightly fry the ginger and garlic and add the onion.
  2. Next add the tomato and crushed chillies. Add 1 tbsp water. Mix well and remove from heat after a couple of mins. Mash the mix together and keep aside.
  3. Heat another 1 tbsp oil in a pan and fry the leeks and carrots for a couple of mins. Then, add the cooked chickpeas and green peas and stir-fry for a few minutes. Add the mashed spicy tomato mix.
  4. Finally, add chopped stringhoppers and some salt, to taste. Mix well before removing from heat.
  5. Serve warm.

Recipe source: Raji Thillainathan.

Bread Kottu

In my mother’s kottu series, I am including one of her dishes she calls the ‘bread kottu.’ Home-baked bread, when leftover the next day or two, never tastes as good as it does fresh. So, when we do end up with a few slices of such bread, my mother makes this kottu dish. I am sharing this at the Virtual Vegan Linky Potluck #8 as well as bringing a second kottu dish late to Fiesta Friday #29.

I received an interesting email a couple of days ago from Ellie Priestman, a researcher at Studio Lambert. After reading the email, I agreed to share the gist of it here on my blog. According to Ellie, Studio Lambert is an independent television production company based in London and “have produced a number of observational documentary and factual entertainment series including Undercover Boss, The Great Interior Design Challenge and the BAFTA award winning series Gogglebox. (More information about the company can be found at www.studiolambert.com).” They are currently planning a production for BBC2 and are “looking for lively and outgoing couples and families who will be happy to show us what happens in their kitchens and around their dinner tables. The series will very much be a celebration of food and family – so we’re looking for people who are passionate about cooking (and eating!) together.” So, if anyone reading this and living in the UK is interested, please get in touch with Ellie via email:  getintouch@studiolambert.com or phone on 0203 040 6875.

DSC01255For today’s music as part of the A.R.Rahman series, I decided to select a few of his collaborative work with other international musicians to share here.

The first song is an excerpt from the self-titled album SuperHeavy (2011) of the five member group of Mick Jagger, Dave Stewart, A.R.Rahman, Damian Marley and Joss Stone.

The second song is a collaborative work with Persian American music group, Niyaz, from their album Sumud (2012). This song is their interpretation of an Afghan folk song.

The last song for today is an interesting one from MTV’s Coke Studio (2013), fusing Buddhist chants with traditional Arabic tunes and Indian music. A fan of Ani Choying, I love it the way she calmly sits in the midst of all the sounds breaking out wildly around her and continues her chant.

Hope you enjoyed the collaborative music of A.R.Rahman and the other musicians today as much as I did! Let me know if you try out this bread kottu recipe.
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Bread Kottu

  • Servings: 5
  • Difficulty: easy
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Ingredients:

  • Bread – 2 cups, chopped
  • Green peas – ½ cup
  • Carrots – ½ cup, chopped
  • Cabbage – ½ cup, chopped
  • Olive oil – 2 tbsp
  • Turmeric – ½ tsp
  • Pepper and salt, to taste
  • Tamarind juice – ¼ cup
  • Coconut milk – ¼ cup
  • Curry powder – 1 tsp
  • Salt, to taste
  • Chopped coriander leaves, for garnish

Method:

  1. Make the sauce first by cooking the tamarind juice, coconut milk, curry powder and salt to taste for about five minutes till the gravy thickens. Remove from heat and keep aside.
  2. Heat the oil in a pan and add the vegetables and stir fry for a couple of minutes.
  3. Season with turmeric powder, pepper and salt.
  4. Add the chopped bread to the pan and continue to stir-fry.
  5. Just before removing from heat, add the sauce to the pan and mix well.
  6. Sprinkle with coriander leaves and serve warm.

Recipe source: Raji Thillainathan.