Kerala Style Chena Mezhukkupuratty (Yam Stir Fry)

Heat oil in a pan and crackle the mustard seeds. Add the crushed small onion and garlic and curry leaves. Fry it till it turns golden brown. Add chilli,turmeric, pepper and fennel powder and salt. Fry it till the raw smell goes, about 2 mins

Add hot water and mix well. Add cooked chena and mix well. Make sure the chena pieces are coated well with masala. Continue to cook on low flame for 5-10 mins, stirring in between,till it is roasted well.

Print Chena Mezhukkuperatty Author: Maria Jose Recipe type: Side Dish Cuisine: Kerala, Indian Serves: 3-4 Ingredients Chena/Suran (Elephant Foot Yam) 400gms, cut into bite size pieces (measured after cleaning) Whole small onion cup Whole garlic 3, big cloves Red chilli powder 2-21/2 tsp Turmeric powder tsp Pepper powder tsp Fennel (perumjeerakam) powder a pinch Hot water 2 tbsp Mustard seeds -1/2 tsp Salt Curry leaves Coconut oil Instructions 1. Cook the cleaned chena pieces with salt till its tender (refer notes). Make sure you dont overcook them. It should retain a crunchy texture. 2. Crush together the whole garlic and whole small onion using a mortar and pestle. Keep it aside. Heat oil in a pan and crackle the mustard seeds. Add the crushed small onion and garlic and curry leaves. Fry it till it turns golden brown.

3. Add chilli,turmeric, pepper and fennel powder and salt. Fry it till the raw smell goes, about 2 mins. Add hot water and mix well. Add cooked chena and mix well. Make sure the chena pieces are coated well with masala. 4. Continue to cook on low flame for 5-10 mins, stirring in between,till it is roasted well. Remove from fire and serve hot with rice. Notes Since the chena I get in Bahrain, cooks in no time, I usually cook it on stove top, by boiling it with water and salt. Be careful while adding salt the second time, since chena is already cooked with salt.

1. Red lentils (Masoor dal) 1 cup Water 2 1/2 cups 2. Green chilly 2-3 Garlic & ginger paste 1 tsp, each Onion 1 big, finely chopped 3. Cumin(jeera) powder 2 tsp Coriander powder 2 tsp Garam masala 1/2 tsp (optional) 4. Gram (besan) flour 4 tbsp 5. Egg 1, beaten 6. Salt Oil Coriander leaves Add water to the washed lentils and cook till its done. Drain well. Heat oil in a pan and add chopped onions. Saute till it becomes soft and changed color slightly. Add the green chilly & ginger garlic paste. Cook for 1-2 minutes. Add the spice powders & mix well. Cook for a minute. Add cooked dals & stir. Add gram flour and combine well. Remove from fire. Let it cool. Add the beaten egg & stir the mixture thoroughly to bind. Refrigerate for 1 hour. With wet hands shape the lentil mixture into sausages or patties. Heat oil in pan & cook the koftas. You need only a little oil. Flip the koftas and make sure that all sides are browned evenly. Serve hot with hummus/tabbouleh or tomato ketchup. Notes: You can make it in patties and it can be made into a veggie burger. The koftas tend to become dry very soon, so its ideal to make it just before serving. However you can make the mix and refrigerate for 2 days. You can make it non veg by adding some cooked & shredded or minced chicken along with the dal & continue the same procedure .

Apple and Cinnamon Crumble-top Cake

For the topping 1. 2. 3. 4. 5. 6. 7. Eating apples 350gm/12oz peeled Lemon juice 1 tbsp Self-raising flour 125gm/4oz Ground cinnamon 1 tsp Butter 75gm/3 oz Demerara sugar 75gm/3oz Milk 1 tbsp

For the base

1. 2. 3. 4.

Butter 125gm/4oz Caster sugar 125gm/4oz Medium eggs 2 Self- raising flour 150 gm/5 oz

Preheat the oven to 180 degree/350F, 10 minutes before baking. Lightly oil and line the base of a 20.5cm/8inch deep round cake tin with baking paper. Finely chop the apples and mix with the lemon juice. Reserve while making the cake. For the crumbling topping, sift the flour and cinnamon together into a large bowl. Rub the butter into the flour and cinnamon until the mixture resembles coarse breadcrumbs. Stir the sugar into the butter and flour mixture and reserve. For the base,cream the butter and sugar together until light and fluffy. Gradually beat the eggs in a little at a time until all the egg has been added. Sift the flour and gently fold in with a metal spoon or rubber spatula. Spoon into the base of the prepared cake tin. Arrange the apple pieces on the top, then lightly stir the milk into the crumble mixture. Scatter the crumble mixture over the apples and bake in the preheated oven for 1 1/2 hours. Serve cold with Vanila icecream or custrad.

Pepper Baby Corn

Make a medium thick batter with cornflour, plain flour, salt and water

Dip the whole baby corn in this batter and fry till it turns golden brown

Cut the fried baby corn into medium size cubes. Keep it aside

Heat oil in a pan and add chopped onion. When it turns golden brown, add ginger and garlic. Cook for 2-3 mins. Add crushed pepper and crushed red chilli. Stir well

Add soya sauce and tomato ketchup. Add salt and 2-3 tbsp hot water just to bring everything together. Stir well. Add fried baby corns

Combine everything. Add the chopped spring onions. Stir and remove from gas

Recipe adapted from Vanitha Pachakam

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Pepper Baby Corn

Author: Maria Jose Recipe type: Appetiser, Starter, Side dish Cuisine: Indo Chinese Serves: 2-3
Ingredients

Baby corn 20 Cornflour 1.5 2 tbsp Plain flour (maida) 1.5 2 tbsp

Salt Water Onion 1 big, finely chopped Grated/crushed ginger and garlic 1.5 tsp each Crushed pepper tbsp Crushed red chilli 1 tsp Soya sauce 1 tbsp Tomato ketchup 1 tbsp Chopped spring onion 2-3 tbsp
Instructions

1. Make a medium thick batter with cornflour, plain flour, salt and water. Dip the whole baby corn in this batter and fry till it turns golden brown. 2. Cut the fried baby corn into medium size cubes. Keep it aside. 3. Heat oil in a pan and add chopped onion. When it turns golden brown, add ginger and garlic. Cook for 2-3 mins. Add crushed pepper and crushed red chilli. Stir well. After a min or two, add soya sauce and tomato ketchup. Stir well. Add salt and 2-3 tbsp hot water just to bring everything together. Add fried baby corns and combine everything. Add the chopped spring onions. Stir and remove from gas. Serve hot.
Notes

Be careful while adding salt, since we are also using soya sauce. The recipe is a bit spicy, so you can adjust the qty of pepper and red chilli to suit your taste.

Restaurant Style Chicken Curry

Heat oil in a deep pan. Add finely sliced onions and cook till it turns golden brown. Add crushed/grated ginger garlic and cook for 2-3 mins or till the raw smell goes

Add turmeric, chilli, coriander, fennel, pepper powder and garam masala. Mix well. Cook till the oil appears, around 2-3 mins. Add chopped tomatoes and salt. Mix well

Cook till the tomatoes becomes soft. Let it cool for sometime.Grind the masala to a smooth paste by adding 1-2 tbsp of water.In the same pan,

add some more oil and add cleaned chicken pieces. Mix well. Cook till the chicken pieces start changing colour

Add the ground masala. Mix well and make sure the chicken pieces are coated well with the masala and cook for 3-4 mins.Add medium thick coconut milk and give a stir. Cover and cook till the chicken is done

Add thick coconut milk and stir. Cook for 5-7 mins. Remove from fire. Add the fried shallots and curry leaves to the curry

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Restaurant Style Chicken Curry Author: Maria Jose Recipe type: Side dish Prep time: 10 mins Cook time: 25 mins Total time: 35 mins Serves: 5-6 Ingredients Chicken 950 gms, after cleaning, cut into small-medium size pieces Onion 3 medium-large, finely sliced Crushed/grated ginger and garlic 1 1.5 tbsp, each Turmeric powder tsp Chilli powder 2 tsp Coriander powder 2.5 tsp Garam masala tsp Fennel powder (perumjeerakam) tsp

Pepper powder tsp Tomato 1 big, chopped Medium thick coconut milk 1.5 cups Thick coconut milk cup Salt Oil To temper Mustard seeds tsp Small/Pearl onion 6, sliced Curry leaves Ghee/oil Instructions 1. Heat oil in a deep pan. Add finely sliced onions and cook till it turns golden brown. Add crushed/grated ginger garlic and cook for 2-3 mins or till the raw smell goes. 2. Add turmeric, chilli, coriander, fennel, pepper powder and garam masala. Mix well. Cook till the oil appears, around 2-3 mins. Add chopped tomatoes and salt. Mix well. Cook till the tomatoes becomes soft. Let it cool for sometime.Grind the masala to a smooth paste by adding 1-2 tbsp of water. 3. In the same pan, add some more oil and add cleaned chicken pieces. Mix well. Cook till the chicken pieces start changing colour. Add the ground masala. Mix well and make sure the chicken pieces are coated well with the masala and cook for 3-4 mins. 4. Add medium thick coconut milk and give a stir. Cover and cook till the chicken is done. Add thick coconut milk and stir. Cook for 5-7 mins. Remove from fire. 5. In another pan heat oil/ghee and splutter mustard seeds. Add sliced small onion and curry leaves. Cook till the onions turn golden brown. Add this to the chicken curry and serve hot. Notes I used coconut oil, but you can use ghee or refined oil also. The gravy tends to thicken as the curry rests, so adjust the consistency of the curry accordingly. It pairs well with ghee rice/pulao/roti/appam etc; You can also add cashew paste to make it more creamier. Soak 1-2 tbsp of chopped cashews in 2 tbsp hot water for 10-15 mins. Grind it to a smooth paste. Mix the cashew paste with thick coconut milk and add it to the curry. Roasted Vegetable Minestrone SOUP Hearty and filling, this soup is a meal unto itself. Roasting the vegetables beforehand really brings out their flavor, and using different cuts for the veggies themselves is great for adding texture to the soup. 2 zucchinis/courgettes, diced 1 cup squash, pumpkin, summer squash, or eggplant, peeled and diced 1 medium carrot, peeled and diced 1 large onion, diced 4 garlic cloves, peeled and trimmed A handful of green beans, trimmed and cut into 1/2 inch pieces 2 inner celery stalks, sliced thinly 1 can mixed beans, or beans of your choice (cannelini or kidney beans work well in this), drained and rinsed 1 can diced tomatoes with juice 4-5 cups vegetable stock Fresh basil and parsley, chopped finely Salt Pepper Olive Oil

Place the garlic cloves, zucchini, squash (or alternatives) and carrot cubes on a baking sheet, toss with olive oil, sprinkle salt on them, and roast them at 400 degrees until they soften and brown a little (usually 8-10 minutes). Allow to cool a bit. Do feel free to mix and match veggies of your choice in here: if youd like beets, turnips, or parsnips instead of squash or zucchini, knock yourself out. While theyre roasting, sautee the onion and celery in olive oil in your soup pot on medium heat until theyve softened, then add the stock, tomatoes, canned beans, and green beans. Simmer with the pot covered until the celery is fork-tender (20 or so minutes), and remove from the heat. Add in the roasted vegetables, chopped fresh herbs, and salt/pepper to taste. When serving, add 1/2 a cup of cooked pasta of your choice to each bowl, and ladle the soup over it. I like to add a bit of cayenne to mine, and I add in a bit of grated Parmigiano-Reggiano cheese just before serving. You can also stir in a spoonful of pesto just before serving for an added kick of flavor.

Harira
This gorgeous Moroccan dish is often enjoyed as a first course during Ramadan, and is one of the most comforting, warming soups out there.

1 medium onion, chopped 2 garlic cloves, crushed and minced 2 teaspoons ground cumin 1/4 teaspoon cinnamon 1 teaspoon cayenne pepper 1/4 teaspoon ground ginger 1 large can diced tomatoes 1 scallion, sliced finely 2 cups vegetable stock 1 can chick peas, drained and rinsed 1 can of lentils, drained and rinsed Olive Oil 1 teaspoon finely grated lemon rind 1/4 cup lemon juice Salt Pepper Cilantro (optional)

Sautee the onion in olive oil with cumin until soft, then add the garlic, tomatoes, stock, scallion, chick peas, and lentils. Stir gently, and add the cinnamon, cayenne, and a bit of salt and pepper. Let this simmer on medium heat for 30 minutes until all the flavors have melded and the chick peas have plumped up. Remove from heat, and add in the lemon rind and juice, and a bit of chopped cilantro (if desired). Adjust salt and pepper to taste. I normally add a bit of sriracha or other hot sauce to this because I like it a bit fiery. Its great served with pita or naa n bread, or it can also be thickened into a stew with the addition of cooked quinoa or rice.

Carrot-Ginger

Sweet and spicy, this is a wonderful autumn pick-me-up as well as a winter warmer. 1 large or 2 medium onions, chopped 4 cups peeled, sliced carrots 2 tablespoons freshly grated ginger (dont use dried for this recipe) 1 tsp dried thyme, or 2 sprigs fresh 6 cups vegetable stock Salt Pepper Olive Oil

Sautee the onions and carrots together in a bit of olive oil on medium heat, until the onions go translucent and the carrots begin to soften. Add the thyme and ginger, and stir around for a minute or two before adding the vegetable stock. Let this simmer until the carrots break easily when pressed with a fork. Remove from heat, and puree until smooth. Season with salt and pepper to taste. Consider serving this with herbed croutons, or a bit of cashew cream with some chopped parsley as garnish.

Classic Tomato
There arent too many people out there who dont love tomato soup, and with good reason: theres something so comforting abou t it, and when made with ripe, gorgeous tomatoes picked right off the vine, its absolute poetry. Pair it with a grilled cheese ( or Daiya) sandwich to make a full meal, or sip it from a cup as a mid-afternoon pick-me-up.

1 large white onion, chopped 1 large garlic clove, smashed and peeled 2 cans diced tomatoes with juice 3 cups vegetable stock, or broth 1 teaspoon fresh thyme Olive oil 1 tablespoon tomato paste, plus more if desired 1 tablespoon flour (wheat, rice, quinoa, etc.)

Salt Pepper Fresh basil leaves

Sautee onion in a bit of olive oil until softened, then add the garlic. Stir for a minute or two, and then add the tomatoes and stock, followed by the thyme. Give it a good stir, then mix the flour with the tomato paste and stir that into the soup. Let this simmer on lowmedium heat for 25-30 minutes, then remove from the heat and puree it all until its smooth and creamy. Add s alt and pepper to taste, and if needed, a bit more tomato paste as well. Chiffonade a few basil leaves and add those into the soup.

Borscht
Bright red and full of iron, this soup is a great pick-me-up on a grey day, and can even be enjoyed chilled on a warm summer evening if you dont want to wait til December to crack open a jar.

3 medium or 2 large beets, peeled and diced 1 medium carrot, peeled and diced 2 large potatoes, peeled and diced 1 large onion, diced 1/2 a head of red cabbage, chopped finely A handful of beet greens, chopped finely (optional you can use spinach, swiss chard, kale, or escarole instead, or omit entirely) 4-6 cups vegetable stock (onion stock works well for this recipe) 2 scallions, chopped finely White vinegar or lemon juice Olive oil Dill (optional) Salt Pepper Smoked Paprika

Sautee the onion in olive oil until softened, then add the beets and carrots. Cook on medium heat for a few minutes, then add 4 cups of stock, beets, potatoes, cabbage, and chopped greens. Add more stock as needed to keep the soup fairly thin. Simmer on medium heat until the beets and cabbage are fork-tender, then remove from heat. Stir in lemon juice or vinegar a tablespoon at a time until desired sourness is reached, and season with salt, pepper, and paprika. Just before canning (or serving), add a bit of chopped dill, if desired. Serve with a dollop of sour cream or yogurt (dairy or vegan).

Green Soup
On those afternoons when you're feeling a bit depleted and in need of some green therapy, a bowl of piping hot veggies can do you a world of good. This recipe comes courtesy of Maille Yarwood , chef at Soaring Heart Wellness:

A handful each of dinosaur kale, broccoli stems, and dandelion greens A few scallions, chopped 2 cloves of garlic, smashed and diced A big handful of mixed fresh herbs, such as basil, lovage, tarragon, parsley, chervil, sorrel, etc., all torn or chopped coarsely Vegetable stock or broth Olive oil

Take the spines out of the kale and chop into ribbons, chop the dandelion coarsely, then peel the broccoli stems and dice them. Sautee the scallions and garlic briefly, then add in the kale, broccoli, and dandelion. Stir these around until the kale starts to wilt, and add in a few cups of stock. (Add less stock for a thicker soup, or more for a thinner one.) Simmer well until the broccoli has softened, then remove from heat and add in the fresh herbs. Puree the soup well, season with salt and pepper, and add more stock, if desired. When you pop open a jar of this a few months down the road, serve it topped with roasted broccoli florets and freshly ground pepper. Do feel free to swap out ingredients to suit your own palate: try celeriac root instead of broccoli, spinach in lieu of dandelion greens, etc.

Corn and Black Bean Chowder

Sweet, crunchy corn is one of summertime's true delights, and it pairs wonderfully with rich, creamy black beans. If you don't like cilantro, feel free to leave it out, and you can always tweak the ratios of different ingredients to suit your individual tastes.

1 can of black beans, drained and rinsed 1 can of organic corn kernels, drained

1 large can of diced tomatoes (or 5-6 fresh tomatoes, blanched, peeled and diced) 4 cups vegetable stock 1 yellow or red bell pepper, diced 1 med-large onion, diced 1 scallion, chopped 2 cloves of garlic, minced 1 tsp cumin seeds 1 tsp chili powder Juice of 1/2 a small lime 1 tablespoon tomato paste Salt Pepper Olive oil 1/2 a chipotle pepper in adobo sauce, minced (optional leave out if you don't like your soups too spicy) 1/4 cup cilantro, chopped finely (optional)

Sautee the onions in olive oil with the cumin seeds until the onion has softened, and then add garlic and bell pepper. Stir for a couple of minutes, and then add the beans, corn, and tomatoes. Add stock to your desired thickness, and add in the scallion, chili powder, tomato paste, and chipotle pepper. Simmer on medium heat for about 20 minutes, or until the beans have plumped up and the bell pepper is fork-tender. Mash or puree 1/3 of the soup, and adjust liquid as needed. Add the lime juice, cilantro (if desired), and any salt and/or pepper. When you serve this, consider topping it with tortilla chips, a dollop of sour cream or yogurt (soy or dairy) or whipped avocado, some thinly-sliced scallions, and a sprinkle of toasted pumpkin seeds. It's also fabulous with a bit of grated cheddar/Daiya shreds on top.

Potato and Leek

This is a country classic that's both simple and economic to make. You can try your own variations with regard to seasonings and serving ideas, though my personal favourite is to garnish it with a bit of cashew cream, and pair it with a thick wedge of gluten-free bread with Earth Balance slathered on it.

3 large or 6 small leeks, white and light green parts only, sliced into half-inch rounds, rinsed and drained well 4 fist-sized potatoes, peeled and diced 3 cups vegetable stock 1 to 1.5 cups unsweetened non-dairy milk (soy or almond seem to work best) Olive oil Salt Pepper Optional: a pinch each of dried summer savory, parsley, and/or chervil

Drizzle the inside of a large soup pot with olive oil, and sautee the leeks on medium heat until they soften: about 8-10 minutes. Don't let them brown. Add the potatoes, stock, and dried herbs (if you want them in there), and a bit of salt, cover, and let simmer 35-30 min or until the potatoes fall apart when you prod them with a fork. Remove from the heat, and puree with an immersion blender until smooth. If using a regular blender, pour it all back into the pot after it's been whirled through. Stir in the soy milk, and season with salt and pepper to taste.

Qubcois-Style Split Pea

Split pea soup is one of the most warming meals out there, and a bowl of this stuff is like a hug from the inside-out. This is the potage that sustained French Canadian farmers for generations, and every region in the province has its own special way of making it. Now, most of the recipes that evolved in Qubec are very "oinky", in that they usually incorporate pork in 2-3 different ways (bacon, ham, jowl...), but that obviously isn't going to fly for veggievores. We use liquid hickory smoke to give a salty, smoky flavor to the soup without any little piggies joining the pot.

2 cups split yellow peas 1 large onion, diced 2 medium-sized potatoes, peeled and diced 2 medium-sized carrots, peeled and diced 1 parsnip, peeled and diced 2 celery stalks (with leaves), sliced thinly 8 cups vegetable stock 1 tsp hickory smoke liquid 1 bay leaf 1/4 teaspoon allspice Salt

Pepper Olive oil

Soak the peas according to the instructions on their package, and then drain well. Sautee the onion lightly in a bit of olive oil until softened, then add the vegetables. Toss these around for a couple of minutes, add the stock, bay leaf, and the pre-soaked peas. Cook over medium heat, covered, for about an hour, stirring occasionally, then remove from the heat. Take out the bay leaf, and puree 2/3 of the soup, leaving some bits nice and chunky. Add the hickory smoke and salt/pepper to taste. When you serve this, you can garnish it with some freshly chopped parsley, and either vegan bacon bits or strips of fried smoked tofu.

Roasted Squash and Pear

It sounds like a strange combination, but it actually works exceptionally well.

1 medium onion, chopped 1 butternut squash, peeled, seeded, and diced 1 sweet potato, peeled and diced 2 Bosc pears, peeled, cored and diced Olive oil 1/2 teaspoon dried thyme 1/2 teaspoon cinnamon Salt Pepper 6 cups vegetable stock Olive oil

Sautee onion in a bit of olive oil in a large soup pot until the onion just begins to go translucent, then add the squash and sweet potato and cook on medium until the onion begins to caramelize. Add the pears, thyme, cinnamon, a pinch of salt, and a bit of pepper, and stir around for another minute or two. Then add the vegetable stock and simmer, covered, for about 30 minutes (or until the squashed and potato are fork-tender). Remove from the heat and puree until the soup is uniformly smooth.
When serving, consider swirling a spoonful of coconut milk to each bowl.

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