Showing posts with label Coconut. Show all posts
Showing posts with label Coconut. Show all posts

Sweet & Sour Mango Curry | Saasav | Pashingiri Recipe [Video]


Pashingiri or Saasav is traditional sweet and sour Mango Curry from the Konkan coast of India made by simmering ripe baby mangoes in a vegan masala made of coconut and spices. This curry is popular in the coastal households during Summer.


In a hurry? Jump to Video or Jump to Recipe


sweet and sour mango curry, Mangalore pashingiri curry, Goan mango saasav, Konkani saasav

Summer is almost over and the love of my summers is going to go out from markets soon. Until then we are going to honour the king of fruits - Mango. For us, in the tropics, summer isn't all about the Sun, we see the Sun all year round. But summer brings with it the delicious juicy selection of seasonal fruits like the mango, jackfruit, guavas and melons. But it has always been the mango that rules my heart.

If you love Mangoes as much as I do, you may enjoy these other mango recipes:

MAVINKAYI CHITRANNA / RAW MANGO RICE
AAM PANNA
INSTANT MANGO PICKLE
RAW MANGO GOJJU
HAGALKAI MAVINKAYI GOJJU
MANGO CHEESECAKE
FRUIT TART WITH MANGO CREAM
AAMRAS / MAVINKAYI SEEKARNE

sweet and sour mango curry, Mangalore pashingiri curry, Goan mango saasav, Konkani saasav

sweet and sour mango curry, Mangalore pashingiri curry, Goan mango saasav, Konkani saasav


Lalbagh in Bangalore has been hosting the annual Mango Mela or Mango Festival for years. Every year farmers from around Bangalore set up their stalls to sell naturally ripened mangoes and organic mangoes. In 2019, it started from 1st June and it is scheduled to be around for 3 weeks. So if you are in the city, do not miss it. They have a wide variety at very competitive prices. We went there on Saturday ago and bought several kilograms of Alphonso, and some of these tiny Sugar Baby or Sakre Gutti. 

I bought the Sugar Baby mangoes only to make this sweet and sour ripe mango curry. You heard it right, ripe mango not raw. The first time I made it I called up several people and collected 5 different recipes, before I decided to make this one given to me by my very close friend from Goa. The Goan version uses Turmeric and Asafoetida, which is optional in the Mangalore version.

There are 2 major variants of this curry - cooked and uncooked. The recipe listed here is the cooked one. The other one, where the coconut masala is not cooked, resembles this Tambuli recipe.

This Mango Curry is best served with rice, but can also be served with bread on the side.

Enjoy the mango season while it lasts!

P.S - This is a repost of a 2015 post. Video instructions are added and the post is altered slightly, but the recipe remains the same.

sweet and sour mango curry, Mangalore pashingiri curry, Goan mango saasav, Konkani saasav


Video Recipe





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Sweet and Sour Mango Curry | Saasav | Pashingiri

Sweet and Sour Mango curry made with ripe mangoes and fresh coconut. This recipe is famous along the Konkan coast (Western coast of India) and is a popular curry in Summers.

Recipe Type:  Main Course
Cuisine:          South Indian/ Mangalorean/ Goan
Prep Time:     10 minutes
Cook time:     30 minutes
Yield:              3 Servings

Ingredients:


8 small Ripe Mangoes
1 cup Desiccated Coconut
1 tsp Mustard seeds
2-3 Dry red chillies
2-3 Tbsp Jaggery or Sugar
A marble sized ball Tamarind (Optional)
8-10 Curry leaves
1/2 tsp Turmeric powder / Haldi (Optional)
A pinch Asafoetida / Hing (Optional)
2 tsp Oil
Salt
Water

Method:


1. Wash and peel the mangoes and keep aside
2. Soak the tamarind in half a cup of water and keep aside
3. Dry roast 1/2 tsp of the mustard seeds in a pan on low heat for 1 min. Be careful not to burn it otherwise the curry will turn bitter. 
4. Heat 1 tsp of the oil in the pan, add the red chillies and fry for 30 sec or until the chillies are crisp.
5. Grind the coconut, roasted mustard seeds and red chillies into a coarse paste with a little water. 
6. Heat the remaining oil and add the remaining mustard seeds
7. Once they splutter, add the curry leaves and lower the heat
8. Add the coconut paste, turmeric and asafoetida and mix well. Add 0.5 cup of water and simmer for 6-8 minutes. Turmeric and Asafoetida are used in the Goan version of the curry, while it is optional in the Mangalore version.
9. Slightly mash the mangoes and add to the curry
10. Add water to achieve the desired consistency. Add more if eating with rice and less if with bread.
11. Add salt and jaggery. Do not add all the jaggery at once, taste and add. If the mangoes are very sweet, you may not need much. 
12. Squeeze the tamarind in the water and remove the pulp. Add this sour liquid to the curry. Again, like the jaggery, do not add all the liquid at once, taste and add. If the mangoes are very sour, you may not need it.
13. Cook on low heat for 5 mins.
14. Serve warm with rice or bread.


sweet and sour mango curry, Mangalore pashingiri curry, Goan mango saasav, Konkani saasav



If you liked this, you may also like:

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Tendle Bibbe Upkari

South Indian curd based curry
Doddapatre Tambuli
Hagalkai Mavinkai Gojju Bittergourd Raw Mango Curry Karela Kacche Aam sabzi vegan gravy stew bittermelon indian
Bittergourd Mango Curry

Read more ...

Mavinkayi Chitranna Recipe | Raw Mango Rice Recipe [Video]


Mavinkayi Chitranna or Raw Mango Rice is a vegan South Indian sour and spicy mango flavored rice made from tart raw mangoes and leftover rice. Mango Rice takes less than 30 minutes to make. Raw Mango Rice is also gluten free.

In a hurry? Jump to Video or Jump to Recipe

raw mango rice

A quick weeknight fix. That's exactly what this Mavinkayi Chitranna or Raw Mango Rice is.

We've had a week of thunderstorms here in Bangalore and it's been scary. I scare easy, but thunder has never scared me, but I have been pretty jumpy the last weekend. The sound was akin to the sky ripping apart and a few of these extremely loud ones even managed to wake me up. Although we've been swamped with unseasonal rains, I still believe it is Summer, because mangoes, you know. While Bangalore really doesn't have a season for most things, that is, you can find pumpkins and beets all year round, but Mangoes, come only once a year in Summer. So when Summer gives you mangoes, you make sure you make use of it to the fullest. Ripe, raw and everything in between. If you like Mangoes, as much as me, you may also enjoy these other Mango recipes:

AAM PANNA
INSTANT MANGO PICKLE
RAW MANGO GOJJU
HAGALKAI MAVINKAYI GOJJU
MANGO CHEESECAKE
FRUIT TART WITH MANGO CREAM
AAMRAS / MAVINKAYI SEEKARNE


raw mango rice


I usually shop for the week on Saturday and then prep my veggies for the week ahead. Amidst the thunder and the crazy winds and the heavy downpour, I barely managed to get any meal prep done last weekend. So this Raw Mango Rice just pulled me through Monday. No prep really required, except may be cooking the rice.

Mavinkayi is the Kannada word for raw mangoes and Chitranna, well that's just colorful rice. In all other seasons, Chitranna is made using lemons or limes, but come Summer, tart raw mangoes are the preferred choice. Mavinkayi Chitranna is more of a South Indian fried rice in which leftover rice is tossed with a raw mangoes.

To make Mavinkayi Chitranna, use firm and tart raw mangoes. All green mangoes aren't raw, so pick carefully. Once you have the raw mangoes and some leftover rice, you are all sorted. To make the Raw Mango Rice, all we do is make a tempering of mustard seeds, a few lentils and then toss in grated raw mango along with turmeric and salt and allow the raw mango to cook down slightly. Then toss in the rice and add salt and mix well. Yes, it's as simple as that.

This tastes amazing with a side of Mango pickle, yes more mangoes, or a simple raita.

P.S. - This is a repost of a 2015 post. Only video is added and a few photos. Recipe remains the same.

raw mango rice



If you made this recipe, let me know! Leave a comment here or on Facebook tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo #oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are upto.


If you like this recipe, do not forget to share it with your friends and family! 



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Video Recipe





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Mavinkayi Chitranna Recipe | Raw Mango Rice Recipe


raw mango riceMavinkayi Chitranna or Raw Mango Rice is a vegan South Indian sour and spicy mango flavored rice made from tart raw mangoes and leftover rice. Mango Rice takes less than 30 minutes to make. Raw Mango Rice is also gluten free.

Recipe Type:  Main
Cuisine:            Indian
Prep Time:     10 minutes
Cook time:     20 minutes
Total time:     30 minutes
Yield:                Serves 2-3

Ingredients:


3 cups cooked Rice
0.5 cup Raw Mango, grated
2 Tbsp Oil
0.5 tsp Mustard Seeds
1 Tbsp Urad Dal
1 Tbsp Chana Dal
1 Sprig Curry leaves
1-2 Tbsp Peanuts
1 Green Chilli, finely chopped
0.5 tsp Turmeric Powder
2 Tbsp Water
Salt to taste
Fresh grated coconut to garnish
Coriander leaves to garnish

Method:


1. Heat oil in a pan and add the mustard seeds.
2. Once the mustard seeds splutter, add in the chana dal and the urad dal and saute until lightly browned.
3. Add in the peanuts and curry leaves and fry until the peanuts are browned.
4. dd in the grated raw mango, turmeric powder, salt and a little water and cook until the mango softens slightly.
5. Add in the rice and mix well.
6. Garnish with the chopped coriander leaves and freshly grated coconut.
7. Serve hot.




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Maharashtrian Tomato Saar Recipe [Video]


Nothing says Summer like red juicy ripe tomatoes. Use the tomatoes to make this simple vegan curry from India. The Tomato Saar is vegan and gluten free.

In a hurry? Jump to Video or Jump to Recipe

Vegan tomato curry from Maharashtra, Maharshtrian tomato saar

Red juicy tomatoes = Summer, right?

Summer is the best and worst time to be in India. Yeah. Let's go with the bad thing first, it is worst because of the heat. If it weren't for the summer rains in Bangalore, I would probably be swimming in a pool of my own sweat. Ugly visual, scratch that. But the best past about Summer, the best fruits and vegetables. 

If you want to have the sweetest fruits, the juiciest fruits, you have to come to India in Summer and then probably hide yourself in an AC room the entire day. 

Come April, I had a good list of recipes I wanted to cook for Summer and share with you guys. As predicted, I never stuck to that list. I really never do, I don't know why I bother. Instead of making what I had so patiently planned (I even set a Google Calendar reminder, I know, that's deep), I went on cooking with what I found in the market. I think it worked out better this way. At least I have been cooking seasonal to a large extent.

Vegan tomato curry from Maharashtra, Maharshtrian tomato saar

This Tomato Saar is just that, seasonal and delicious. But then you get tomatoes all year round, so what's your excuse to not make this? I assume you have nothing, so read ahead.

The history, I first encountered this Tomato Saar when I was in College. We were working to change the hostel mess menu when someone suggested this, and the cooks (lazy as they were) actually agreed to make this. They made it for the trial menu one weekday lunch and for some reason, while I really enjoyed it, it never did make the cut to the final menu. I tend to blame the cook's stubbornness to change, that led to it being out, because it was so delicious. A term I rarely used on anything that came out of the hostel kitchen.

Ever since, I've made this many times when I want a quick curry that does not require me to boil dal or make some elaborate masala. This Tomato Saar is simple, quick, vegan, healthy, gluten free and foremost, it is tasty. It is tangy and spicy and pairs perfectly with rice or with bread. 

To make the Tomato Saar, boil tomatoes, blend them with coconut, garlic and chillies, boil this puree again and season it. That's literally it! I'm really not giving you any excuses to chicken out, am I?

So wishing you a Happy Summer! May you cook with the best of the season's produce.

Vegan tomato curry from Maharashtra, Maharshtrian tomato saar



If you made this recipe, let me know! Leave a comment here or on Facebook tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo @oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are up to.


If you like this recipe, do not forget to share it with your friends and family! 



You can follow One Teaspoon Of Life on FacebookTwitterInstagramPinterest or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email



Video Recipe





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Maharashtrian Tomato Saar Recipe


Vegan tomato curry from Maharashtra, Maharshtrian tomato saarMaharashtrian Tomato Saar is a simple yet flavorful vegan curry made from tomatoes and coconut. The dish is made popularly in the Western state of Maharashtra in India. 

Recipe Type:  Curry
Cuisine:            Indian
Prep Time:     10 minutes
Cook time:     30 minutes
Total time:     40 minutes
Yield:                Serves 2


Ingredients:


3 large Tomatoes, diced
0.75 cup grated Coconut
2 cloves Garlic
2 Green Chilli, roughly chopped
2 Tbsp Oil
1 tsp Cumin Seeds
Curry leaves
Salt to taste
1 Tbsp Coriander leaves, chopped
Water as required

Method:


1. Boil the roughly diced tomatoes in water until soft.
2. Drain the tomatoes and allow to cool. Keep the water it was boiled in aside, do not throw away.
3. Blend together the tomatoes, coconut, garlic and green chillies along with a little water until smooth.
4. Heat oil in a kadhai and add cumin seeds.
5. Once they brown, add in the curry leaves. 
6. Add in the tomato-coconut paste. Add the water used to cook the tomatoes as required to reach the desired consistency.
7. Add salt and boil for 6-8 minutes. Remove from heat and garnish with coriander leaves.
8. Serve hot with rice or bread.

Vegan tomato curry from Maharashtra, Maharshtrian tomato saar


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Oriya dalma with mix vegetables
Dalma
North Karnataka kaalu palya made with alsande kaalu. Black eyed peas curry.
Black Eyed Peas Curry





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Doddapatre Tambuli Recipe [Video]


Doddapatre Tambuli is a traditional summer curry made with coconut and curd from Karnataka. This curry is made with Mexican mint leaves or Ajwain Patta.

In a hurry? Jump to Video or Jump to Recipe


South Indian curd based curry

South Indian curd based curry

There has never been a better time to make Tambuli or Thambli as now. This summer heat calls for eating something that cools your insides.

Every region in India has a yogurt (curd) based curry that is popularly made in summer. Tambuli is one of those curries in Karnataka. It is very similar to Majjige Huli, but is much simpler and cooler. The main difference is Majjige Huli is boiled, while the Tambuli is not cooked, hence, usually needs to be consumed fresh.

Doddapatre
Doddapatre is known as Big Thyme or Mexican Mint in English, Ajwain Patta in Hindi and Karpooravalli in Tamil. It is a leaf that has a pungent and distinct aroma that is closest to the aroma of bishop's weed or ajwain, although unrelated. Some people equate the aroma to that of oregano or mint. This distinct aroma and taste becomes mild when the leaves are combined with yogurt and coconut to make the Doddapatre Tambuli.

My first interaction with this dish was at a Temple. On the coastal belt of Karnataka, there is a Lord Ganapati temple at Idagunji. When my grandfather frequented the place, one had to walk for miles together to reach it and it was hidden away tucked into a forest. I've seen the temple change from a small village temple to a quite popular one. When I used to visit the temple with my parents, it was still pretty small and the highway gave no indication to the tucked away temple. With no Google maps, one had to know the road before hand or had to ask the village folks for directions. It was here that they served a simple meal for lunch - Rice and Tambuli. It was and has been the only meal at a temple that I have relished.

South Indian curd based curry

Tambuli can be made with a variety of greens, but the recipe differs slightly with each green. Some are cooked longer while some are used raw. Doddapatre is mildly sauteed until it turn slightly yellow and wilts, this makes them milder in taste. The browned leaves are ground to a fine paste along with green chilli and fresh coconut. Whisked curd or buttermilk is added along with some salt. Then a tempering of cumin seeds and curry leaves, and Tambuli is ready to be served. Tamuli is not heated again, unlike most other curries. Tambuli is served with steamed rice.

P.S - This recipe has been reposted. The recipe was originally published in 2014. Images have been updated and a video has been added. The recipe remains the same.

South Indian curd based curry


If you made this recipe, let me know! Leave a comment here or on Facebook tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo @oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are upto. If you like this recipe, do not forget to share it with your friends and family! 


You can follow One Teaspoon Of Life on FacebookTwitterInstagramPinterest or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email



Video Recipe





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Doddapatre Tambuli


South Indian curd based curryDoddapatre Tambuli is a traditional summer curry from Karnataka that is made with coconut, buttermilk or curd and doddapatre leaves, also known as Mexican mint or Ajwain Patta. This cooling curry is served with rice.

Recipe Type:  Main Course
Cuisine:          Karnataka
Prep Time:     5 minutes
Cook time:     30 minutes
Yield:              2 Servings

Ingredients:


20-25 Doddapatre Leave, chopped
0.5 cup Fresh Coconut, grated
1.5 cups Curd
1 Green Chilli
1 tsp Cumin seeds
A few Curry leaves
3 tsp Oil
Salt to taste
Water as required

Method:


1. Heat 1 tsp of oil in a pan and add the chopped doddapatre leaves.
2. Saute until the leaves wilt and turn slightly yellow.
3. Remove from heat and cool slightly.
4. Fry until the doddapatre turns slightly yellow.
5. Remove from heat and allow it to cool.
6. Grind it along with coconut, green chilli and a little water to a fine paste
7. Heat oil in the pan and add the cumin seeds. Once they brown, add the curry leaves.
8. Remove the pan from heat and add the blended paste. Mix well.
9. Add in whisked curd or buttermilk. Add salt to taste.
10. Add in more water if it is very thick.
11. Serve it with hot rice


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Boondi Raita

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Raw Banana Kofta Curry Recipe [Video]


Raw Banana Kofta Curry is a spicy, sweet and tangy coconut based curry with fried raw banana (plantain) dumplings. This curry is vegan and gluten free.

In a hurry? Jump to Video or Jump to Recipe

Raw banana plantain koftas in a coconut milk based spicy tangy gravy


We are mid way through January already!! I must say, time literally flies. It feels like just yesterday it was December and I was getting all excited for the New Year, and today we are already well into it. So did you start all that you planned to do in 2019? I'm still dragging my feet on my checklist. 

In other news, I've been at home an awful lot lately, mainly because of some trade union strikes last week that stopped public transport and we were all forced to work from home, and I had some personal commitments that made me still work from home for a few days here and there. While you would think being home and cutting out all that stress of travel, I'd be more productive in the kitchen. But the truth is, when I'm home I'm super lazy. Sometimes, I make instant noodles or just buy bread to mop up leftover curry. 

I finally decided it was time to stop being lazy and cook up this amazing Raw Banana Kofta Curry that I had in my mind for so long. I found this recipe in a magazine at the doctor's. I actually dread doctor visits. I can probably count the number of visits I've made in the last 2 years on the fingers of one hand. Raise you hand if you dread doctor visits like me! While I waited for my turn for my annual checkup, I leafed through a magazine on the coffee table and this recipe kind of jumped at me. I made Raj take a quick photo and stored it away. Finally I got around to making it, thankfully.

Raw banana plantain koftas in a coconut milk based spicy tangy gravy

Raw banana plantain koftas in a coconut milk based spicy tangy gravy

This Raw Banana Kofta Curry is spicy, sweet and tangy! Flavor explosion in your mouth.

The curry or the gravy is what gives all the flavor. Tomato and Tamarind impart the sourness to the curry, the jaggery adds sweetness, the high count of red chillies gives the curry heat and color and the coconut milk just mellows down everything with it's rich creaminess. My mouth still waters when I reminisce about this curry, it was SO delicious. This curry really had the balance of sweetness, sourness and heat. Take the ingredients below as more of a direction than rigid quantities. Your palate may prefer the curry being less sweet and more tart. Adjust the ingredients to your liking. Start with less jaggery and tamarind and add more as you go along. The red chillies are deseeded so that the curry is not too hot but still has the vibrant color. You can leave the seeds in for a spicier curry.

The Raw Banana Koftas are really easy to make. They taste good just by themselves too. So you can make more and serve them as snacks at tea time. The original recipe called for raisins but I replaced them with cashew nuts. Add any nuts you like into the koftas. I also added in grated Tofu instead of the grated Paneer, because I had tofu in the fridge. The koftas can be either shallow fried or deep fried. You may even try to bake it. Add the koftas just before serving to retain the crispness of the koftas.

Raw Banana Kofta Curry is best served hot with naan or rotis.

Raw banana plantain koftas in a coconut milk based spicy tangy gravy


If you made this recipe, let me know! Leave a comment here or on Facebook tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo #oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are upto.


If you like this recipe, do not forget to share it with your friends and family! 



You can follow One Teaspoon Of Life on FacebookTwitterInstagramPinterest and Google+ or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email



Video Recipe





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Raw Banana Kofta Curry


Raw banana plantain koftas in a coconut milk based spicy tangy gravyRaw Banana Kofta Curry is a spicy, sweet and tangy coconut based curry with fried raw banana (plantain) dumplings. This curry is vegan and gluten free.

Recipe Type:  Main
Cuisine:            Indian
Prep Time:     10 minutes
Cook time:     40 minutes
Total time:     50 minutes
Yield:                Serves 3-4

Ingredients:


For the curry:


10-12 Dry Red Chillies
1 tsp Turmeric Powder
0.5 tsp Peppercorns
2-3 tsp Jaggery or Sugar
1 large Tomato
1 tsp Tamarind Pulp
1 cup thick Coconut Milk
2 Tbsp Kasuri Methi
2 Tbsp chopped Coriander Leaves
3 tsp Oil
1 tsp Mustard Seeds
Salt to taste
Water as required

For the Koftas:


2 raw Bananas or Plantain
10-12 Cashew Nuts, chopped
1 cup grated Tofu or Paneer
1 Tbsp chopped Coriander Leaves
Salt to taste
Oil to fry koftas

Method:


1. Cut the edges of the raw bananas and dice them roughly. Boil them with a pinch of salt until soft.
2. Peel the bananas and keep aside.
3. Deseed the dry red chillies and add to a mixer/blender. You can keep the seeds in if you want the curry to be very spicy.
4. Add turmeric powder and black peppercorns to the mixer and grind until you get a coarse powder.
5. Add 2 tsp of jaggery or sugar along with the tamarind pulp and chopped tomato to the blender.
6. Add a little water and blend until you get a smooth paste.
7. Heat oil in a pan and add in the mustard seeds.
8. Once they splutter, add the masala paste and cook for 7-8 minutes until the raw smell disappears.
9. Add 1 cup of water and a little salt and allow the curry to boil.
10. Once the water has evaporated, add in the thick coconut milk and allow it to come to a boil.
11. Adjust salt and sugar as required.
12. Once the curry has reached a rolling boil, add in the dried kasuri methi.
13. Allow it to simmer for 3-4 minutes.
14. Remove from heat and add in chopped coriander leaves and keep aside.
15. Mash the boiled raw bananas and add in the chopped cashew nuts, grated tofu or paneer, chopped coriander leaves and salt.
16. Mix well until combined and shape into koftas.
17. Heat oil in a shallow pan for frying koftas.
18. Add the koftas to the pan and fry until all sides are browned. You can also deep fry the koftas.
19. Add the koftas to the curry and mix well.
20. Serve hot with rotis or naan.



Raw banana plantain koftas in a coconut milk based spicy tangy gravy


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Vegan Laksa Soup Recipe | How to make vegan Malaysian Laksa Lemak [Video]



Vegan Laksa Soup or Curry Laksa or Malaysian Laksa Lemak is a spicy noodle soup from Malaysia that has a rich creamy base made from coconut milk and topped with noodles, blanched vegetables and fried Tofu. The soup is spicy, sweet, salty and creamy. It is perfect for a cold winter day. This recipe includes video instructions to make the Laksa Soup.


In a hurry? Jump to Video or Jump to Recipe


Malaysian Laksa Lemak or Curry Laksa. Vegan spicy asian noodle soup

Hello friends, wishing you a very Happy New Year once again. Are you excited for what 2019 holds for you? Have you made resolutions yet?

I sure have. As every year before, I resolve to eat healthier, blog more and just spend contribute more time towards home. I would also love to reduce stress, and interact more with you on social media. I also want to go on more vacations and carve out some "me" time. A lot of resolutions and I hope can follow them through.

Now that we have our new year courtesies off the table, lets get on to the recipe - Vegan Laksa Soup.
The Laksa Soup is an uber-delicious Malaysian Noodle Soup. While there are different varieties of Laksa, this is the recipe for Curry Laksa or Laksa Lemak which is a spicy soup finished off with rich creamy coconut milk.  Which is perfect for this weather. Something weird is going on with the weather in Bangalore and we've had just about the coldest January in ages. Temperatures are dropping to 8-10 degree C and that's not really normal. So cozying up under a blanket and enjoying some delicious spicy soup is just perfect. I mean the weather calls for it!

Malaysian Laksa Lemak or Curry Laksa. Vegan spicy asian noodle soup


Malaysian Laksa Lemak or Curry Laksa. Vegan spicy asian noodle soup


My inspiration for recreating a Laksa at home came from the Laksa I ate at FoodHall in December. You have got to try theirs! It was so deliciously flavored, that I wanted more. When you want more and more of something, you have to make it at home, especially when they don't do a home delivery. So I looked up several recipes, and came up with mine. I mostly followed Adam Liaw's recipe, but kept it vegan.

The Laksa Soup has 3 main parts to it:
  • Laksa Curry Paste - The curry paste is what gives the soup its flavor. The Laksa I had was spicy and hence, I added enough chillies to give the same heat. This heat is eventually balanced by the sweetness and saltiness, but I'd say add just as many chillies as you can tolerate. The curry paste is simple to make, just blend all the ingredients together and you will get your smooth curry paste. If you don't have access to fresh lemongrass, use lemongrass paste or lemon zest (lots of it!). Candle nuts can be replaced with cashew nuts like I did. Use fresh turmeric if you have access to it, else use the ground powder like me. 
  • Laksa Soup - The soup I had was spicy, sweet, salty and sour (from the lemongrass).  It had the perfect balance of flavors (MasterChef judges would be proud of me!). To get the best flavor our of the soup, the laksa paste has to be fried until the oil separates or at least for 15-20 minutes. After that just add in broth or water to thin it. Add the thick coconut milk towards the end to get the creamy richness.
  • Toppings/Additions - Since it is a noodle soup, noodles are kind of mandatory. Use any noodles you have accessible. If you are not  purist, you may also use spaghetti. After this it is totally up to you to add whatever vegetable you want. I added blanched broccoli, capsicum, snow peas and mushrooms. I blanched my veggies instead of cooking them in the soup because I wanted my vegetables to retain their crunch and texture. Since I did not have Tofu Puffs, I added pan fried Tofu and it was delish!
Enjoy this bowl of heartwarming deliciousness before the Winter is over! See you next week.

Malaysian Laksa Lemak or Curry Laksa. Vegan spicy asian noodle soup



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Video Recipe






Vegan Laksa Soup | Malaysian Laksa Lemak Recipe


Malaysian Laksa Lemak or Curry Laksa. Vegan spicy asian noodle soupVegan Laksa Soup or Curry Laksa or Malaysian Laksa Lemak is a spicy noodle soup from Malaysia that has a rich creamy base made from coconut milk and topped with noodles, blanched vegetables and fried Tofu. The soup is spicy, sweet, salty and creamy.

Recipe Type:  Soup
Cuisine:            Malaysian
Prep Time:     10 minutes
Cook time:     50 minutes
Total time:     60 minutes
Yield:                Serves 2

Ingredients:


For the Laksa Curry Paste:


6-8 Dry Red Chillies
2-3 Fresh Red Chillies
10-12 Cashew Nuts
3 Lemongrass Stalks (white part only)
1 small Onion
1 Tbsp Garlic
1 Tbsp Ginger
0.5 tsp Turmeric powder
1.5 Tbsp Coriander Seeds

For the Laksa Soup:


2-3 tsp Jaggery or Sugar
1 cup thick Coconut Milk
4 Tbsp Oil
Salt to taste
Water or Broth as required

For the Crispy Tofu


100 gms firm Tofu
2 tsp Corn Starch
Salt to taste
Pepper to taste
2 Tbsp Oil

To assemble the Laksa Soup


2 cups cooked Noodles
1 cup Broccoli Florets
8-10 Snow peas
0.5 Capsicum
5 Mushrooms
1 Tbsp chopped Coriander leaves

Method:


1. Soak the dry red chillies and cashew nuts in hot water and keep aside for 10 minutes. Then discard the water.
2. Blend together the soaked red chillies, cashew nuts along with all the other ingredients for the laksa curry paste along with a little water to a smooth paste.
3. Heat 4 Tbsp of Oil in a thick bottomed pan and add the curry paste.
4. Fry the paste for 15-20 minutes on low heat or until the oil separates.
5. Add 1 cup of water or broth and bring to a boil.
6. Add salt and sugar to taste.
7. Add in the coconut milk and simmer for 5-10 minutes.
8. Remove from heat and keep aside.
9. Boil water in a pan and add a pinch of salt.
10. Dab the Tofu with kitchen towel to extract as much water from it as possible.
11. Dice the Tofu into cubes and add to a large bowl.
12. Sprinkle the corn starch, salt and pepper to the bowl and toss until the tofu is coated with the corn starch.
13. Heat 2 Tbsp Oil in a frying pan and place the tofu in one layer. Flip the tofu until all sides are browned and crisp. Remove from heat until time to serve. Alternately, you can deep fry or bake the tofu.
14. Drop in the vegetables - broccoli, snow peas, diced capsicum and sliced mushrooms, one by one and blanch for few minutes until the vegetables are slightly soft.
15. To assemble the Laksa Soup, spoon the soup into a bowl, add the cooked noodles and the blanched vegetables. Top with crispy tofu and chopped coriander leaves before serving.

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