Vegan Mayonnaise

Preparation: 

• Grind together the cashew nuts, onion and garlic to a fine paste with little water. 
• Add the lemon juice and mix thoroughly. Add water to get the required consistency. Add salt and pepper to taste.Your raw vegan mayonnaise is ready. 

Ingredients: 

Cashew nuts - 1/2 cup soaked 

Onion - 2 tablespoon chopped 

Garlic - 1 - 2 cloves 

Lemon juice - from 1/2 lemon 

Salt and pepper powder to taste


                                                                             courtesy Google

Wheat Orotti

Orotti is an unfermented flat bread made in Kerala. Very easy to prepare and very filling. Usually very fine rice flour is the main ingredient. Very little oil is used in the preparation. This is completely hand made. No need to use rolling pin / belan.

 Here, instead of rice flour, wheat flour is used. Wheat flour makes the preparation even more easier. When rice flour is used, boiling water is used to make the dough, but wheat flour needs only normal water.

Preparation:

• In a bowl add the wheat flour and grated coconut. Knead the coconut well into the flour, so that the coconut is evenly incorporated in the wheat flour. Now add the cumin, salt and sugar and mix. Add little water and make a dough with the consistency of chappathi/Roti dough. 
• Divide the dough into 4 equal parts. Heat a flat tawa, smear a thin film of oil/ghee. Keep the flame low -medium. Take one part of the dough, roll it into a ball and flatten it lightly between your palms and place on the hot tawa. Dip your fingers in a bowl of drinking water and flatten out the orotti with your wet fingers on the tawa. Do it carefully. If you try to make it very thin your fingers might get burned. Allow to cook on low flame. When one side is cooked, flip and cook the other side. When both sides are cooked to your satisfaction, remove the cooked orotti to a plate. Continue the same process, till all the orottis are cooked. 
• Serve hot as breakfast /dinner. If you want, you can have a little pickle along with it. 
• Note: If you don't want  sugar, add 1/4 cup grated coconut extra, in the place of sugar. Wheat orotti is softer and tastier. 

Serve with a little pickle, any pickle of your choice.

Ingredients: 

Wheat flour - 1 cup 

Grated coconut - 1/2 cup 

Sugar - 1/2 tablespoon 

Cumin seeds - 2 pinches (Whole/ crushed/ powder) 

Salt - 1/4 teaspoon 

Water enough to make dough 

Oil / Ghee just to smear the tawa 

Cabbage Coconut fry

                                                                 

Preparation:

Wash and shred cabbage.

Crush the cumin seeds and garlic together.

Heat a pan . Add oil, black gram, mustard and dry chilly. When the mustard starts spluttering, add the curry leaves. After a few seconds add the cabbage and stir well. lower the flame. Press the cabbage down, Cover and cook for a minute or two. The cabbage should not lose its crispness. Remove the lid and add the coconut, turmeric and chilly powder and the crushed cumin and garlic. Add salt. Stir thoroughly. If there is any water content , dry it up on high flame. Stir continuously. Remove from stove.

Serve with rice

Note: Cabbage can be replaced by amaranth, Spinach and cooked beans, beetroot, drumsticks etc. 

Ingredients:
                                   
Cabbage - 1/4 cabbage ( shredded )
Coconut (scraped) - 1/3 cup
Turmeric powder - 1/4 teaspoon
Chilly powder - 1/2 teaspoon
Cumin seeds - 1/4 teaspoon
Garlic - 1- 2 cloves
Salt to taste

For seasoning:

Mustard seeds - 1/4 teaspoon
Dry red chilly - 2
Split black gram ( urad dal ) - 2 teaspoons
Curry leaves - a few
Oil - 2 - 3 teaspoons

Cauliflower Dry Fry

Cauliflower Dry Fry

Ingredients:

Cauliflower – ½ of a big cauliflower

Green Chilly – 3 - 4  split

Ginger - ½ ” piece

Garlic – 4- 5  cloves

Meat masala – 1 tablespoon

Black pepper – ½ teaspoon crushed

Turmeric powder – ¼ teaspoon

Salt

Water - 1 cup

Coriander leaves (optional)

For Seasoning:

Oil -1 ½ tablespoon

Mustard seeds - ½  teaspoon

Cumin seeds  - ½ teaspoon

Preparation:

1. Cut the Cauliflower into medium sized pieces. Wash thoroughly. Heat water in a vessel, add a teaspoon of salt and turmeric. Soak the cauliflower pieces in it, for 10 -15 minutes. Then drain the water.

2. Cut the ginger and garlic into juliennes. Split the green chilly.

3. Heat oil in a Kadai. Add the mustard and cumin seeds. When it splutters, add all the cut vegetables and stir fry on high heat. When the cauliflower just starts to brown, add the meatmasala, salt and a cup of water. Bring to a boil, Cover and cook for 5 minutes. Then remove the lid. Allow the water to dry up, on medium flame. Stir. Add black pepper.  When all the water disappears and the oil is visible, Switch off the stove. 

Serve garnished with coriander leaves.

This is a good side dish for rice and roti.

Soya Nugget Cutlet

A very healthy and wholesome snack / starter.

Preparation:

1.Soak the soya nuggets in hot water for 20 - 30 minutes.Add a teaspoon of salt in the water. Keep the vessel covered.

2. Afterwards drain and squeeze excess water. Blend the soya nuggets in a mixer, until fine. Once more squeeze the excess water.

3.Add all the other ingredients (2 to 10) into it, add salt. Mix well. Shape into cutlets.

4. If you don't use egg, prepare a thick liquid with the flour and water. Dip the cutlet in this , then, roll in the bread crumbs and deep fry.

Serve hot with tomato sauce.

Ingredients:

1. Soya Nuggets - 1 cup
2. Potato - 1 large (Boiled and mashed)
3. Onion - 1 large (finely chopped)
4. Ginger garlic paste - 1 teaspoon
5. Turmeric powder - 1/4 teaspoon
6. Black pepper powder - 1/4 teaspoon
7. Garam masala powder - 1 teaspoon
8. Coriander powder - 1 teaspoon
9. Green chilly - 2(chopped)
10. Curry leaves - a few
11. Oil - 1 cup(for frying)
12. Salt

For the outer coating:

13. Bread Crumbs - 1 cup
14. Flour( maida) - 2 tablespoon
15. Water - 2 table spoon

NOTE: Flour and water can be replaced by a beaten egg.

Roasted Coconut Chutney

This is a typical Kerala recipe.

Method

1.Heat a pan, add coconut, red chillies and shallots. Roast till the water content disappears.Do not overdo the roasting. Enjoy the heavenly aroma. Remove from the stove. Add the tamarind, ginger and salt. Allow the mixture to cool.

2.Grind the mixture thoroughly. Do not add water.

3.Transfer to a serving dish. Roasted coconut chutney is ready.

A good side-dish for rice. Curd is a good accompaniment.

Ingredients:

1.Coconut(fresh) - 1/2 of a coconut scraped or cut into small pieces
2.Dry Red chillies (whole) 6 - 7 nos.
3.Shallots- 3 pieces (If not available use a very small piece of the regular onion)
4.Tamarind -little ( the size of a small pea)
5.Ginger - very very little (a paper-thin 1/2 inch piece)
6.Salt to taste
7.Curry leaves - a few