Vegetarian Chili with Quinoa - Vegan

Chili Con Carne or Chili as it is popularly known as is made of beef and spicy peppers in a tomato sauce. Ofcourse, being a Vegetarian means that I have to adapt this recipe to fit our dietary needs. Usual substitution for any mexican style beef or chicken based dish is beans. So it is no surprise that this version has some in it. Black beans would have been great along with kidney beans. But I could not find any, so settled for just kidney beans. Now for an interesting twist. Saw this recipe and knew I would love it. She had used Quinoa in the Chili. We are big fans of Quinoa at home ever since we first ate it and I always stock it in my pantry.



Vegetarian Chili had been in my list for a long long time. A few years ago, when I was pregnant with my little one, I had to travel on business. I already have a lot of dietary restrictions and add the morning sickness to it and it was a scary trip. On the top of that, it was a meeting at a client location and we went to Philadelphia. I somehow wanted to skip lunch and not be embarrassed in front of the client. But somehow got pulled into the lunch. It was the best lunch I had ever eaten and yes, you guessed it right. I did eat a Veggie Chilli  there and it was just out of the world.

You can serve this as a meal or like a soup with some bread or eat it with some Tortilla Chips!



Can I tempt you with some??



Ingredients

Quinoa 1/2 cup cooked with 2 cups of water
Onion 1
Garlic 4 pods
Tomato 1 can
Tomato Puree 100gms
Green Pepper 1
Big Green Chilli (Jalapeño) 1
Big Red Chilli 1
Water 2 cups (or as required)
Cocoa Powder 1 tsp
Chilli Powder 1 tsp
Coriander Powder 1/2 tsp
Cumin Powder 1 tsp
Salt 1-2 tsp (or as required)
Sugar 1/2 tsp
Pepper powder 1/2 tsp
Frozen Sweet Corn (thawed) 1 cup
Kidney Beans 1 can
Juice of Lemon 1/2
Coriander leaved a handful

Method of preparation

1. Heat a little oil in a pot. Add onions and saute for a few minutes.

2. Add chopped garlic and saute for another minute.

3. Add peppers and chillies (finely chopped) and saute till it starts to cook.

4. Add tomato paste and canned tomatoes. Add the cocoa powder, chilli powder, coriander powder, cumin powder, pepper salt and sugar along with water.

5. Bring to boil and then simmer till everything is cooked and the sauce thickens.

6. Cook the quinoa in a separate pan. Add it to the simmering stew.

7. Finally add the corn, beans, coriander leaves and lime juice. Mix erevything together and simmer till it is all heated through.

This post is for the Palooza (Anu, Radhika and Me) Theme this month. We will be making some awesome soups to suit the season.

Tofu Salad Sandwich - Egg Salad - Vegan Recipe

Did I tell you about my new found addiction for Pinterest. If not, do check out my boards here. You will know what I mean! There I have come to realize that making Vegan food need not be hard or tasteless. I have made a few dishes that are bursting with flavours which has even meat eaters (read veggie haters) asking me for recipes. :-)



I am a big fan of Egg Salad and Sandwiches/Wraps made with it. Due to some allergy issues, I cannot consume egg. When I saw this recipe here, I just knew I had to try it. It makes a great Picnic or Lunch Box Sandwich!



I have made this as part of this month's Palooza ! We are making a couple of Sandwiches and a couple of Muffin or Muffin Tray dishes. Stay tuned! Anu, Radhika and Me

Ingredients

Tofu 1 block (400gms)
Yogurt 1/3 cup (original recipe called for Vegan Mayo. Could not find it. Use it if you need it to be Vegan or May be Soy Yogurt)
Dijon Mustard 1/3 cup
Garlic Powder 3/4 tsp
Chilli Powder 1/2 tsp
Pepper Powder 1/2 tsp
Honey (or Maple Syrup or golden syrup for Vegan) 1 tsp
Chopped Scallions 1/3 cup (more if you like the taste)
Lemon Juice 1 tbsp
Salt to taste

Ciabatta Rolls 6 (or any bread or wrap of your choice)

Method of Preparation

1. Drain water from the tofu and wrap in kitchen towel. What I generally do is place it wrapped between two cutting boards and then I place a heavy weight on top. That way all water will be drained and you will get a nice firm tofu. If you are lucky and get firm tofu, don't bother with any of these.

2. Cut the tofu into small bits. Cut the scallions into small pieces.

3. Add the rest of the ingredients into a bowl and mix well.

4. Add the tofu and mix well.

5. Refrigerate till you need to serve it.

You can use it in a wrap or as a sandwich. Just scoop required amount to the bread or wrap and enjoy!

Kerala Soya Stew - Vegetarian Chicken Stew - Kerala Ishtu - Side for Aappam - Vegan

Growing up in Kerala eating awesome food, Kerala Cuisine has a special place in my heart. I love the flavours that go in the dishes, the spices! Have I told you before that my favourite herb is curry leaf? Ofcourse, I have told you. Nothing gives me more happiness in the kitchen than the smell and sound of curry leaf sputtering when we do the tempering.



I have made a version of Stew before. Interestingly that is actually my first post for this blog. As I was just starting off, it got lost in the bottom of the pile.

Though I make Stew (or Ishtu as some people like to call it) often I always felt that my recipe was not the perfect one. I was always on the lookout for something that will take the humble Stew to a new level. That is when I saw the Chicken Stew recipe in this site. With so many Authentic Christian Dishes, this site is a perfect place to find Authentic Kerala Non Veg Dishes.



Well as you know I do not cook meat at home. So I had to do my own twist!! If you do not know, I have worked my way thru a lot of non veg dishes and made it into Veg (mostly Vegan) sides. Go ahead try some of it and I bet you will love it. Here is a list of some of those.

You can also make simple Potato Stew or Vegetable Stew as well using this method.

Ingredients

Soya Chunks 3 cups or use chicken if you want
Potato 1 big or 2 medium (about 1.5 cups cubed)
Peas 1.5 cups
Coconut Milk 1 can

Cinnamon 2 inch piece
Cardamom 4
Clove 4
Star Anise 1
Bay Leaf 1

Onions 2 sliced
Garlic 5 pods sliced
Green Chillies 4 sliced
Ginger 1 inch piece sliced
Curry Leaves 2-3 sprigs

Pepper powder 1/2 tsp
Garam Masala 1 tsp

To fry
Onions 1 sliced
Cashews 10-15

Oil and salt to taste



Method of Preparation

1. Heat water in a pot. When it comes to boil, add the soy chunks. Cook for 5-6 minutes. Drain. Add some cold water. When it cools, squeeze the soy chunks so that it does not have any water in it.

2. In a pan, heat some oil. Add cashews. Fry little till it browns a little. Remove to a bowl.

3. In the same oil, add 1 sliced onion. Saute till it is nicely browned. Keep it along with the cashews.

4. In the same pan, add the Cinnamon, cardamom, Clove, Star Anise and bay leaf.

5. When it sizzles, add sliced onions. Saute till it starts to brown.

6. Add sliced garlic, ginger, green chilli and curry leaves. Saute till the onions brown a little.

7. Peal and cube the potatoes. Add to the pan. Saute till it is almost cooked.

8. Add the drained soya chunks. Saute till it all roasted a little. If using chicken, add along with potatoes and let it cook completely.

9. Add steamed peas. Mix well.

10. Also add the pepper powder, garam masala and salt.

11. Take part of the coconut milk (about 1/2 to 1 cup). Mix with 1 cup of water and add to the pan.

12. Close and cook in low-medium heat till all the veggies are cooked and everything comes together.

13. Finally add the rest of the coconut milk and cook in low flame for 5 more minutes. Adjust seasoning as required at this stage.

Serve with some Aappam, Kerala Parota, Idiyappam. This will taste great as a side for Roti or Rice as well.

How better can I close this month's Palooza in a Pan cooking Lentils and Legumes that cook with my favourite Soya Chunks! Other recipes cooked so far this month

Mathanga Erissery - with Van Payar (Tatta payar, Red Chori, Cow Peas)
Mediterranean Vegan Sandwich - Chicke peas
Pasi Paruppu Paniyaram - Moong Dal 

Boatman Fish Curry - Kuttanad Fish Curry - Spicy Fish Curry in a red sauce - Vegetarian Fish

Many meat and fish dishes get their taste from the gravy (spices) that goes with it. I believe that we can recreate great tasting veg dishes by proper substitution. A veg dish need not always be potato gravy or channa masala or palal paneer served in all restaurants in US and UK.

Well, this is my theory and there may be some who will not agree with me. But do check out the mouthwatering array of dishes in my blog which have taken influence from their meat counterparts.  May be you will change your mind.

Saiva Meen Kozhambu - Fish Gravy
Veg Fish Curry in a Coconut and tomato sauce - Fish Gravy

Kerala Cauliflower and Potato Curry - Egg Curry Style

Nadan Soy Chunk Curry - Chicken Curry Style

Soy Chunk Olathiyathu - Beef Sytle

AGC decided to make Protien Rich Food this week and this is my protien rich gravy based on the all famous Kuttanad Fish Curry, popularly known as Boatman fish curry. It uses a unique ingredient Kodampuli. Kodampuli is also called as Malabar Tamarind is not technically a tamarind. It is basically a smoked dried fruit which gives Kerala Fish gravies its distinct taste.



Ingredients

For Fish

Cow Peas (Red Chori, Van Payar) 1.5 cups- use any bean/lentil you have at hand
Garlic 6 pods
Fennel seeds/Saunf 1.5 tsp
Chilli powder 1/2 tsp
Salt to taste



For Gravy

Garlic 12 pods
Ginger 1 inch piece
Onion 1 (or 10-12 shallots)
Green chilli 2
Curry leaf a few sprigs
Mustard 1 tsp
Fenugreek seeds 1/2 tsp
Kodampuli 10 - though no real substitute, you can use some tamarind paste for this.

To make paste
Kashmiri Chilli Powder 3 tbsp
Coriander Powder 1 tbsp
Turmeric 1 tsp



Method of Preparation

1. Soak the cow peas for a few hours. Drain water and add to a mixie along with the fennel seeds, garlic, chilli powder and salt. Pulse till the dals are all powdered.

2. Make rectangular patties and steam in an idli plate for about 10-15 minutes. Keep aside.

3. In a pan heat some oil. Add the mustard.

4. When it sputters, add the fenugreek seeds.

5. When it starts to brown, add ginger and garlic (roughly chopped).

6. When it sizzles, add curry leaves and green chilli.

7. Then add the finely chopped onions. Saute till it browns a little.

8. Make a paste of the kashmiri chilli powder, coriander powder and turmeric with a tbsp of water. Add to the pan. Mix well.

9. Soak Kodampuli in 1 cup of hot water for about 10 minutes. Add the water along with the puli to the pan. Mix well. Add another 2 cups of water to the pan. Bring to a boil.

10. Add the cooked 'fish' and salt. Mix well and let it simmer for a few minutes.

Serve with warm rice  (or even with rotis).

Check out the other AGC thoughout this week 
Anusha, Jayanthi, Kavitha, Priya M, Radhika, Veena, Priya S

Kerala Fish Curry in a coconut and tomato sauce - Vegetarian fish gravy

Fish gravy that I have made is the coconut and tomato based one made in Kerala. A little while ago, I made a Chettinad style fish gravy and added some 'Veggie Fish' to it. I have used a similar recipe for the Fish and made a different gravy.

It was out of the world. Do yourself a favour and make it. Your family will love you for it. If you eat fish, you can ofcourse make it with fish. But believe me, the veggie version is awesome.



Ingredients

For Fish
Cow Peas 1 cup
Channa Dal 1/2 cup
Fennel Seeds 2 tsp
Chilli Powder 1/2 tsp (more for spicy version)
Salt to taste

For Gravy
Onions 1
Garlic 6-8 pods
Curry leaves 2-3 sprigs
Cherry Tomatoes 20 (use 2-3 regular if you have that)
Mustard 1/2 tsp
Jeera 1 tsp
Coconut milk 2 cups (1 can)

Make paste
Chilli powder 1/2 tsp (more for spicy gravy)
Coriander powder 2 tsp
Cumin powder 1 tsp
Turmeric 1/2 tsp
Water 3 tbsp
Salt to taste

Method of Preparation

1. Soak the dals for a couple of hours. Drain water and add to a mixie along with the fennel seeds, chilli powder and salt. Pulse till the dals are all powdered. You can optionally add some garlic as well.

2. Make rectangular patties and steam in an idli plate for about 10 minutes.

3. Chop into smaller pieces and keep aside.

4. In a pan, heat some oil. Add the chopped onions, garlic and curry leaves. Saute till the onions turn brown.

5. Add halved cherry tomatoes or cubed tomatoes. Mix and cook for a few minutes.

6. Make a paste of the chilli powder, coriander powder, cumin powder, turmeric and salt with very little water. Add to the pan. Mix well.

7. Add the coconut milk and cook in a medium flame.

8. Now add the cooked Fish. Mix well. Simmer for a few more minutes.

Serve with warm rotis, malabar parota or rice.

Saiva Meen Kozhambu (Vegetarian Fish Gravy)

This is a typical chettinad dish and found it in an authentic site. There are some changes I made to it as I could not get the leaf that she used (nor any banana leaf). Otherwise I have tried to make it as she did. Do refer to her site for the original recipe.

I think all of us in the family (including our son) agree this is one of the best dishes we have eaten.



Ingredients for Veggie fish

Cow Peas 1 cup
Chilli Powder 1 tsp
Garlic 5 pods
Fennel seeds 1 tsp
Salt 1 tsp

Method of Preparation

1. Soak the cow peas (i did overnight). Drain the water.

2. Pulse the garlic, chilli powder, fennel seeds and salt in a mixie. Add the cow peas as well and pulse. Make a paste.

3. At this stage you are supposed to use the leaf. Changed to suit my situation. I made rectangular patties and steamed in idli plates for about 10-12 minutes.

Ingredients for making gravy

Garlic 20 pods
Small Onions 20
Tomato 1
Curry leaves few
Green Chilli 3
Coriander powder 2 tsp
Sambar powder 2 tsp
Turmeric 1/2 tsp
Tamarind paste 1 tsp
Gingilly oil 1 tbsp

Salt to taste

For seasoning

Mustard 1 tsp
Fennel seeds 1 tsp
Fenugreek seeds 1/2 tsp
Curry leaves few

Method of Preparation

1. Heat oil in a pan. Add the mustard. When it sputters, add the fennel seeds, fenugreek seeds and curry leaves.

2. When it sizzles, add the sliced onions, garlic and green chillies. Saute till it starts to brown.

3. Add the chopped tomato and saute till it all comes together.

4. In a vessel, add tamarind paste and 3 cups of water. Add coriander powder, sambar poweder and turmeric to this. Mix well.

5. Add this mix to the onion mix. Bring to a boil. Simmer till it thickens. I added a little rice flour at this stage to thicken it.

6. Just before it is ready, add the veggie fish. Simmer for a few more minutes and switch off.

Serve it with some rice.

Kerala Style Cauliflower and Potato Curry

This dish is inspired by the egg curry and chicken curry with coconut milk. I am on a roll here trying to recreate some time tested Kerala non vegetarian dishes. I believe that most of the taste for the dish comes from the ingredients and masala, and less from the meat. So with the right ingredients, you can make amazing dishes which are sometimes solely enjoyed by non vegetarians.

This dish tastes better if made spicy. I have not added much chilli powder. Add more if you want.



Ingredients

Cauliflower 1 medium (about 3 cups)
Potato 1 big (about 1 cup)
Mustard 1/2 tsp
Bay Leaf 1
Cardamom 2
Clove 3
Onion 2 sliced
Green Chilli 3
Curry Leaf few
Ginger 1 inch piece
Garlic 4 pods
Coconut Milk 1.5 cups
Coriander leaves to garnish

Oil and salt to taste

Make a paste
Chilli Powder 1 tsp
Coriander Powder 2 tbsp
Cumin Powder 1 tbsp
Pepper Powder 1/2 tsp
Turmeric 1/2 tsp
Garam Masala 1 tsp

Method of Preparation

1. Cut the cauliflower into florets and steam in a microwave for 5 minutes till it is partly cooked.

2. Boil the potato. Peal and cut into cubes.

3. Make a paste of ginger and garlic.

4. Mix all the ingredients under 'make a paste' into a paste by adding very little water.

5. Heat oil in a pan. Add mustard seeds. When it sputters, add the bay leaf, cardamom, clove and curry leaves.

6. When it sizzles, add the onions and ginger garlic paste. Saute till the onion starts to brown.

7. Add the masala paste, green chilli and salt. Mix and cook for  minute or two.

8. Add the coconut milk and 1 cup of water (if required) along with the cooked cauliflower and potatoes.

9. Simmer till the gravy thickens. Garnish with coriander leaves and serve with roti or appam.




Linking this to Kerala Kitchen, hosted at Sun,Moon and Potatoes

Soya Chunks Olathiyathu - Beef Style

Beef Olathiyathu is a very popular beef dish from kerala. This is my humble effort to recreate the dish as a vegetarian one. Believe me, it tastes a lot like the original, you will be glad you tried it. I have made it very mild so that my little one can also enjoy it. Make this spicy as that is how is it is supposed to be made and eaten. Tastes perfect with Kerala Barota, can be enjoyed with rotis as well.



Ingredients

Soya Chunks 3 cups
Onions 2 sliced
Tomato 1
Green Chilli 2
Garlic 6 pods
Ginger 1 inch piece
Curry Leaves few
Saunf 1 tsp
Cumin 1 tsp
Chilli Powder 1 tsp
Garam Masala 1/2 tsp (you can use Meat Masala as well)
Turmeric 1 tsp
Coriander Powder 1 tsp
Lemon Juice 2 tsp
Coriander Leaves to garnish

Method of Preparation

1. Heat water in a pot and when it starts to boil add the soya chunks. Cook for 5-6 minutes. Switch off. Drain. Squeeze out any excess water from the soya.

2. Add Chilli Powder, garam masala, coriander powder, turmeric and salt. Mix well  and keep aside.

3. In a pan, heat oil. Add saunf/fennel seeds and cumin along with the curry leaves and green chilli. When it sizzles, add sliced onions. Saute till it starts to brown.

4. Make a paste of garlic and ginger. Add to the pan. Stir for a minute.

5. Add chopped tomato and saute till it cooks well. Keep this mix aside.

6. Add some more oil to the pan. Add the marinated soya. Stir and cook till is starts to roast.

7. Add the onion tomato mix and stir well.

8. Switch off and add the lemon juice and coriander leaves.

Serve with hot paratas or rotis.


Linking this to Kerala Kitchen, hosted at Sun,Moon and Potatoes

Nadan Soy Chunk Curry - Chicken Style

Kerala is the land of Spices. We are pampered with fresh cardamom, pepper etc. Growing up mom always cooked with a lot of Spices. Though we are Tamilians and cook a lot of Tamil food at home, we are also heavily influenced by Kerala Cuisine. My brother and I are great fans of Nadan (roughly means traditional or from villages) dishes of Kerala.


The below recipe is a vegetarians take on Kerala's famous Nadan Kozhi Kari (Chicken Curry). You can of course make this with chicken if you are a non vegetarian. Other options include making it with boiled eggs or even potatoes.

I am over the moon today after eating this curry. It was just perfect... loved it so much. Do give it a shot if you are new to Kerala Cuisine and want to try something authentic.



Please note that this dish is supposed to be super spicy (most Kerala dishes are). But I have made it very less spicy so that my little one can enjoy it. You can add more ginger, 2-3 tsp chilli powder, 1 tsp garam masala and 1 tsp pepper powder to it instead of the below measurements. Adjust according to your taste

Ingredients

Onions 3 finely chopped
Garlic 6 pods
Ginger 1 inch piece
Soy Chunks 2 cups
Curry Leaves around 15
Bay Leaf 2
Clove 3
Cardamom 2
Cumin 1/2 tsp
Fennel Seeds/Saunf 1/2 tsp
Chilli Powder 1 tsp
Coriander Powder 3 tsp
Cumin Powder 1 tsp
Turmeric 1/2 tsp
Garam Masala 1/2 tsp
Pepper Powder 1/2 tsp
Coconut Milk 1/2 cup



Method of Preparation

1. Boil water in a pot. Once it starts to boil, add the soy chunks and cook for 5 minutes. Switch off, drain. Wash with cold water so that you can work with it. Squeeze out all excess water. Press really hard as it will taste better when this water is gone. Most people hate soy chunks cause they do not squeeze out water. Keep aside

2. Heat oil in a pan. Add bay leaf, clove, cardamom, cumin, fennel seeds and curry leaves. When it sizzles, add the onions and saute till it is nicely browned, taking care not to burn.

3. Make a paste of ginger and garlic and add to this. Cook for 2-3 minutes.

4. Make a paste of chilli powder, coriander powder, cumin powder, turmeric and garam masala with a little water. Add to the pan. Stir for a minute or 2.

5. Add the cooked soy chunks and toss well along with pepper powder and some salt.

6. Once the masala is mixed well, add coconut milk and around 2 cups of water (according to gravy you need) and mix well. Bring it to a boil and simmer for 5-10 minutes.



Serve with kerala style parota or warm rice or rotis. Will be perfect with Aappams as well.





Linking this to

Kerala Kitchen hosted by Jehanne

EP - Hearbs and Spices - Ginger and Pepper Event by Julie, Guest Hosted by Prabha

MLLA - Susan's event hosted by Priya
CWS - Soy Bean - Priya's event hosted by Anu
Walk thru Memory Lane - Gayathri's event hosted by Jayanthi
Show me your HITS - Iron rich food - Sangee's Event hosted by Julie
SYF HWS Series - Fennel Seeds - Anu's Event hosted by Kaveri