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

Raw Banana Kofta Curry Recipe [Video]

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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]

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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



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






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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Avarekalu Saaru Recipe | How to make Hitikida Avarekaalu Sambar (Huli) [Video]

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Avarekalu Saaru or Avarekaalu Huli is a winter special curry made in Bangalore, with seasonal hyacinth beans by double peeling them and cooking them in a coconut and spice based masala. This Avarekalu Sambar is vegan.

In a hurry? Jump to Video or Jump to Recipe

avarekalu huli sambar

Avarekalu, is a delicious bean that is very local to the region around Bangalore-Mysore. It is very similar in profile with edamame beans, just much smaller in size. They flood the markets in Bangalore around this time of the year aka winter. They are either sold whole, with the beans still in their pods or sometimes, loose beans removed from the pods. There is even an entire fest dedicated to these beans at the Food Street near V.V. Puram in Bangalore. The entire food street gets obsessed with these avarekalu and you will see them being used so creatively in so many recipes. There are dosa, thalipettu, curries, sweets, and what not. If you are in Bangalore, this is one traditional fest you should not miss. 

I first ate avarekalu when I moved to Bangalore. The first time I ate in this avatar of Hitikida Avarekalu Saaru was when my friend got it for lunch at work. It was her grandma's specialty and it was super delicious. I managed to get the recipe from her and after several confusions about the quantities of the ingredients, I finally got it right to suit my palate. Since then, come winter, I make this curry multiple times.

When I first posted this recipe back in 2014, I never imagined it would be my most popular recipe on the blog. Come winter and the popularity of this Avarekaalu Saaru recipe starts rising. After 5 years, I decided it was time I reposted this recipe along with a video that gives you step by step instructions on how to make this Hitikida Avarekaalu Saaru.

avarekalu huli sambar

avarekalu huli sambar
(Clockwise from top left) Whole avarekai, Shelled avarekalu, peeled avarekalu, peeled and unpeeled avarekalu

Hitikida Avarekaalu Saaru is a South Indian vegan curry made from double peeled avarekaalu or hyacinth beans. You can make this curry with any fresh beans you have available - edamame, fava, double beans, toovar or even avarebele (lentils of hyacinth beans). Hitikida refers to the process of squeezing out the beans from their cover. The beans are double peeled to make the curry, first the beans are removed from the pods and next from their really thin cover. If you are bored to do the second step, you can cook it with the cover on, only they will take a tad longer to cook. While soaking the beans in water before squeezing them out is the traditional way to peel them, I found that freezing them overnight in a bag works wonders. It is much easier to squeeze them out when frozen and thawed. 

The curry is actually a sambar or huli which is made with freshly ground sambar masala. The masala is simple and contains coconut, aromatics, whole spices and ground spices. The curry can be enjoyed as a side with akki rotti or chapati when it is thicker in consistency and with rice when it is thinner in consistency. 

Enjoy!



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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Avarekalu Saaru | Hitikida Avarekaalu Sambar



avarekalu huli sambarAvarekalu Saaru or Avarekaalu Huli is a winter special curry made in Bangalore, with seasonal hyacinth beans by double peeling them and cooking them in a coconut and spice based masala. This Avarekalu Sambar is vegan.

Recipe Type:  Curry
Cuisine:          South Indian 
Prep Time:     30 minutes
Cook time:     40 minutes
Yield:              2-4 Servings

Ingredients:


2 cups Avarekalu or Hyacinth Beans
0.75 cups grated Coconut
1 Tbsp Poppy seeds
1 small Onion
1 Tbsp chopped Garlic
A pinch Asafoetida
1 - 2 tsp Red chilli powder
1 tsp Turmeric powder
1.5 Tbsp Coriander seeds
1/2" piece Cinnamon
1-2 Cloves/
1 tsp Tamarind
1/2 tsp Mustard seeds
8-10 Curry leaves
2 tsp Oil
Salt
Water

Method:


1. To double peel the avarekalu or hyacinth beans, remove the beans from their pods.
2. Soak the beans in water for 30-45 minutes or freeze them ovenight in a ziploc bag or a box.
3. Pat the beans dry on a kitchen towel.
4. Gently squeeze out the bean from its peel.
5. Boil the beans in mildly salted water until soft.
6. While the beans cook, make the sambar masala by grinding together coconut, onion, garlic, poppy seeds, coriander seeds, asafoetida or hing, turmeric powder, red chilli powder and tamarind along with a little water.
7. Once the beans are cooked, add the sambar masala along with 1-2 cups of water and allow it to reach a boil.
8. If you are planning to eat it with rice, add more water, and if with chapati or rotti, add less water.
9. Add salt as required. Remember the water was salted while cooking the beans.
10. Heat oil in a small pan and add mustard seeds.
11. Once they splutter, add the curry leaves.
12. Pour this tempering into the curry and remove from heat.
13. Serve hot with rice, rotti or chapati.









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Misal Pav Recipe | How to make Misal Pav [Video]

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Misal Pav Recipe. This video shows how to make popular Maharashtrian spicy vegan curry called Misal. Misal is a curry made with sprouts and coconut that is topped with Sev or Mixture and served with Pav.

In a hurry? Jump to Video or Jump to Recipe

Spicy Maharashtrian Misal Pav


Bangalore has the weirdest weather of all places I've been to. It can be bright and sunny one day and pouring cats and dogs the next. We ran through October like it was Summer, barely a hint of chill in the air and the Sun was all powered on. And then we got loads of rain, just when I was ready to get those light trousers and leather footwear out !!  Finally, since mid-November, the chill has been setting in and it feels like Winter, at least in the evenings. The days are still as hot as Summer.

When it's cold outside, I want to stay cozy inside and eat warm spicy curries while lazily watching reruns of F.R.I.E.N.D.S. And this Misal Pav totally fits the bill. It is spicy, hearty and best of all, you can top it up with awesome crunchy things.

When I think of Misal Pav, it takes me back to my college days. Thursday night dinner in hostel was Misal Pav and it was actually horrible. If one were to eat that Misal Pav, one would never ever dare to eat one again. I don't know how the cooks in the hostel mess could mess up something so simple, but they managed to put up an unappetizing dish in the name of Misal Pav. It was only when I ate Misal Pav in a Maharashtrian restaurant that I came to appreciate the flavor and texture of this spicy vegan affair.

Spicy Maharashtrian Misal Pav


Spicy Maharashtrian Misal Pav


Spicy Maharashtrian Misal Pav


Misal pav is a simple yet complex dish. It is simple to cook, but the flavors are complex, the textures are complex. Misal consists of 3 main things:

  • Usal - Usal is a quick curry made from sprouts. Sprouts are boiled with turmeric, salt and a little bit of asafoetida. You can add other spices to usal when you want to have it plain, but when you are cooking usal for Misal Pav, it is best to keep it simple. Generally, moth bean sprouts or matki sprouts are used for Misal Pav, but if you don't have moth beans, just use mung beans or any other sprouts that you can.
  • Kat - The spicy coconut based curry that dominates the flavor of Misal Pav is called the Kat. Kat is made by grinding together spices, coconut, onion and tomatoes and boiling them until the flavor develops. I have used Kokum as the souring agent in the Kat, you can use tamarind pulp instead. Kokum helps in giving a darker color to the Kat, that you may miss if you use tamarind. If you have access to Misal masala powder, then you can use that instead of the whole spices I have used.
  • Sev/Mixture/Farsan - This is the fun part of Misal Pav. Misal is always topped with crunchy spicy mixture. You can use any topping of your choice - papdi, ghatia, sev, chiwda etc. The more you add, the better it tastes. Only thing to remember is to add this at the end, while serving, else your mixture will get soggy and loose its texture and flavor.
Serve Misal with toasted Pav or regular bread. And always serve it piping hot!!

Spicy Maharashtrian Misal Pav

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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Misal Pav Recipe | How to make Misal Pav


Spicy Maharashtrian Misal PavMisal is a popular spicy vegan Maharashtrian curry that is served with Pav bread. Misal is made with sprouts and coconut and is topped with Sev or Mixture.

Recipe Type:  Curry
Cuisine:            Maharashtrian, Indian
Prep Time:     15 minutes
Cook time:     45 minutes
Total time:     60 minutes
Yield:                Serves 2-3

Ingredients:


For the Usal:


2 cups Sprouts
2 Tbsp Oil
1 tsp Mustard Seeds
0.5 tsp Turmeric Powder
A pinch of Asafoetida (Hing)
Salt to taste
Water as required

For the Kat:


1 large Onion
1 large Tomato
0.5 cup grated Coconut
2 Tbsp Oil
1 Clove
1" Cinnamon
0.5 tsp Pepper
1-2 Bay leaves
1 tsp Coriander Powder
1 tsp Cumin Powder
1 Tbsp chopped Garlic
1 Tbsp chopped Ginger
2 tsp Red Chilli Powder
0.5 tsp Turmeric Powder
3-4 Kokum peels or 1 tsp Tamarind Pulp
1-2 cups Water
Salt to taste

To assemble the Misal:


1 Onion, finely chopped
1 Tomato, finely chopped
2 cups Sev or Mixture
0.5 cups Coriander leaves, finely chopped

Method:


To make the Usal:


1. Heat oil in a pan and add mustard seeds.
2. After the mustard seeds splutter, add the sprouts, turmeric powder, salt, asafoetida (hing) and 1 cup water. Cover and cook until the sprouts are cooked.
3. Grind the clove, cinnamon, pepper, ginger, garlic, coriander powder and cumin powder into a coarse masala without any water.

To make the Kat:


4. Soak the kokum peels in 0.5 cup warm water and keep aside.
5. Heat oil in a pan and add the coarsely ground masala.
6. Saute the masala until fragrant, then add chopped onion.
7. Once the onions are slightly browned, add in chopped tomato and grated coconut.
8. Fry for 2-3 minutes, then grind everything to a smooth paste with a little water.
9. Pour back the masala into the pan.
10. Add in turmeric powder, red chilli powder, salt, soaked kokum peels or tamarind pulp and 1 cup water. You can remove the kokum peels after a while if the gravy has reached the sourness you desire.
11. Allow it to come to a boil and let it boil for 8-10 minutes.
12. Adjust seasoning if required. Add more water for a looser consistency. If you want a thicker consistency, boil it longer.

To assemble the Misal Pav:


13. To serve the Misal Pav, add the usal in a bowl.
14. Pour over the spicy kat.
15. Top with finely chopped onion, tomatoes and coriander leaves.
16. Top with sev or mixture and serve with toasted pav.

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Spicy Maharashtrian Misal Pav




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10 Vegan Indian Curries [Ready in 75 minutes or less!!]

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A compilation of ten vegan Indian curries that are ready in 75 minutes or less.

ten vegan Indian curries


Hey I'm back with my compilation of 10. And this time it is Curry!!

It is obvious that being Indian, I love my curry. There is nothing more comforting than a bowl of curry on a cold night. Curry can be made with poultry, seafood and meat or it can be made with simple vegetarian and vegan ingredients. Today I am listing down 10 of my favorite vegan Indian curries from the blog. Hope you enjoy it!!

1) Lahsuni Methi Mushroom [50 minutes]


A vegan curry made by simmering mushrooms in a fragrant garlic and fenugreek flavored masala gravy. This curry is unique in fragrance and flavor because of the slightly bitter methi leaves.



2) Mushroom Palak [60 minutes]


There had to be one curry in the list that was made purely of Spinach. While the Palak Paneer is the most popular spinach curry out there, this one uses Mushrooms instead of Paneer, making it vegan friendly and popular among mushroom lovers. The mushroom also adds loads of flavor to the curry.

Mushrooms cooked in a vibrant spinach curry


3) Lauki Kofta [75 minutes]


Koftas are generally balls made of meat that are added to curries. However, here the koftas are made of bottle gourd. If you don't have bottle gourd, replace it with Zucchini which is the closest to it in texture.

Bottle gourd dumplings in a tomato based gravy

4) South Indian Chana Masala [75 minutes]


My most pinned recipe - South Indian Chana Masala. There are 2 versions of the popular Chana Masala made with boiled chickpeas - the North Indian one that is made with tomatoes and is more easily available in restaurants all over the world and the South Indian one that is made with coconut and is only available in South India.

South Indian Chickpea Curry with coconut


5) Punjabi Dum Aloo [75 minutes]


Punjabi Dum Aloo is rich, creamy yet vegan curry in which baby potatoes are simmered in a delicately spiced tomato based gravy.

Vegan glutenfree creamy north indian punjabi dum aloo baby potatoes masala gravy


6) Babycorn Masala [60 minutes]


Baby Corn Masala is a semi dry curry made by tossing stir fried Baby Corn in a North Indian style tomato masala gravy. Easy and very quick to make, this will be ready in less than an hour.

baby corn masala tomato gravy north indian curry

7) Bom Chount Wangan [55 minutes]


A unique Kashmiri curry made with green apples and brinjal or eggplant. Sweet and spicy, this curry is unique in it's flavors.

Kashmiri Apple Granny Smith Brinjal Eggplant aubergine curry bom chount wangan

8) Coorg Pumpkin Curry [70 minutes]


This curry from the beautiful region of Coorg in South India. And like all South Indian curries, this one has a coconut base. This curry is a mix of sweet, salty and spicy flavors.

Coorg Pumpkin Curry kaddu sabzi coconut vegan kumbalkai palya

9) Vegetable Stew [55 minutes]


Mildly spiced vegetable stew made by cooking colorful peppers, cauliflower, carrots and beans in coconut milk.


10) Vegetable Jalfrezi [60 minutes]


Jalfrezi is a popular curry made with tomatoes and a mix of vegetables. You can add Paneer to the curry if you are making a non-vegan version. For vegans, add some fried tofu to take it to another level.

mix vegetable gravy paneer jalfrezi indian


If you tried these recipes, 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 these recipes, do not forget to share it with your friends and family! 


You can follow One Teaspoon Of Life on Facebook, Twitter, Instagram, Pinterest and Google+ or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email


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Eggplant Coconut Curry [Video]

Yum

Vegan Eggplant Curry made by simmering sauteed eggplant in a spicy coconut gravy.

Vegan curry made with eggplant and coconut milk


It was today, 12 years ago that I stepped foot into the Corporate jungle. My first day at my first job. A job I had waited 1.5 years to join, a long wait. A special day in the life of a young Engineer. 

It was also special for another reason. It was the day I met Raj. We've known each other for 12 years, starting from that day. 12 years is a long time to know someone. You tend to learn every annoying little detail there is, every story has been told, there are no skeletons left in the cupboard. When I predict he will do something to the "T", he thinks I'm guessing, but I know him so well that I don't need to guess anymore. There is comfort in knowing someone so well, there is warmth in trusting a person so much.

These two feelings of comfort and warmth are echoed in today's curry. A good curry is like a warm hug from inside. It is supposed to make you feel at home, it is supposed to make you smile for no reason at all. It is supposed to make you feel like you are in your pajamas even when you are dressed to impress.  It is supposed to be something you cannot resist taking another helping of. This Eggplant Coconut Curry is all that, and more!

Vegan curry made with eggplant and coconut milk

This Eggplant Coconut Curry is made by first sauteing roughly diced eggplant in coconut oil until they are brown and soft. Then a gravy is made by adding coconut milk to sauteed onion and tomato puree. Spices, a lot of them are added to flavor the curry. The curry is finished off in true Indian style with a tempering or "tadka" of mustard seeds and curry leaves. Garnish with sliced almonds and the quintessential coriander leaves. You can use pine nuts or cashew nuts too. This is just an indulgent step and skipping it will not affect the flavor of your dish.

This curry is simple if you know your way around in the kitchen. If not, I have a quick video to help you out. This Eggplant Curry is vegan. It can be made gluten free by skipping the asafoetida. It can also be easily doubled or tripled and is perfect for a large family gathering. It requires barely any prep too.

The Eggplant Curry uses a mix of different spices like fennel powder, coriander powder, cumin powder and garam masala. If you don't have all of them, just use what you have, or use your favorite Indian spice blend or curry powder.

Serve the curry with roti, naan or jeera rice like I did.

Vegan curry made with eggplant and coconut milk

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





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Eggplant Coconut Curry


Vegan curry made with eggplant and coconut milkFlavorful curry made by simmering sauteed eggplant in a vegan gravy made with coconut milk and flavored with a mix of spices.

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

Ingredients:


1 large Eggplant (bharta baingan)
1 cup Coconut Milk
1 large Onion
2 medium Tomato
1 tsp Ginger Garlic Paste
1 tbsp Fennel Powder
1 tsp Coriander Powder
1 tsp Cumin Powder
1 tsp Red Chilli Powder
0.5 tsp Turmeric Powder
0.5 tsp Garam Masala
A pinch of Asafoetida (Hing)
3 Tbsp Coconut Oil
0.5 tsp Mustard seeds
8-10 Curry leaves
Salt to taste
0.5 cup Water
Sliced almonds to garnish (Optional)
Handful of Coriander leaves

Method:


1. Dice the eggplant into small pieces.
2. Heat 1 Tbsp coconut oil in a pan and add the diced eggplant.
3. Add salt to taste and saute the eggplant until it is cooked. Remove and keep aside.
4. Puree the onion and tomato separately.
5. Heat 1 Tbsp coconut oil in a pan and add the pureed onion.
6. Add the ginger garlic paste and saute until the onion browns slightly.
7. Add the pureed tomato and cook until the liquid evaporates.
8. Add all the spice powders and mix well.
9. Add 0.5 cup of water and simmer on low heat until for 4-5 minutes.
10. Add the coconut milk, salt to taste and the sauteed eggplant. Mix well and simmer on low heat for 4-5 minutes.
11. Heat the remaining oil in a different pan. Add the mustard seeds and allow them to splutter.
12. Once the mustard splutters, add the curry leaves and remove from heat.
13. Add this tempering to the curry.
14. Garnish the curry with sliced almonds and chopped coriander leaves.
15. Serve hot with roti or rice.


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