Sorry to hear it didn't turn out well, Ruby Duby Are the french style ones really thin? Maybe you could try using fresh ones, like Roxy I'm gonna use fresh next time...
Here's another one to try (Kiran's favourite):
30 ml vegetable oil
1/2 tsp cumin seeds
1/2 tsp black mustard seeds
1/4 tsp asafoetida (hing)
1/2 tsp turmeric powder
1/2 tsp coriander powder
1/2 tsp cumin powder
1 tsp chilli powder
1 tsp salt
2 tsp tomato puree 450 g (1 lb) potatoes
450 ml water
Handful of chopped, fresh coriander
First, peel and cut the potatoes into small cubes (approx 1 inch).
Heat the oil in a large pan/wok and cook the cumin seeds, mustard seeds and asafoetida for a few seconds (the seeds should start to pop).
Add the cumin powder, coriander powder, turmeric, chilli powder, salt and tomato puree - stir it all up and let it cook for a few seconds.
Then add the potatoes and mix well. Cook for around 5 minutes, stirring continuously.
Finally add the water and bring to the boil. Then cover and let it simmer for about 20 minutes, stirring every 5 minutes or so.
Serve and garnish with fresh coriander. Enjoy!
P.S. Roxy - your pics are fab!
"Born on the same planet, Covered by the same skies..."
I like the sound of the potato curry recipe....though I'm usually wary of making those kinds of curries. It's only because I usually love to eat my curries with rice....and rice and potatoes together in the one meal might be a bit starchy.
Thank you for that, Korn. I've printed out the recipe and will try it soon - I'd like to serve this dish when my son visits me next week (he lives in Perth so we don't get together all that frequently).
Ok - I'm going to make Rachel's potato curry this weekend. I've got all the ingredients, except for the potatoes and some fresh cilantro/corriander, which I'll pick up tomorrow.
here's what we are having on saturday, which is generally 'curry night' at ours.
mango, squash & sweet potato curry (think i posted this somewhere else )(modified from mango & prawn curry, nigella's express cook book)
oil
spring onions
red thai curry paste (asda do a shrimp-free one)
can coconut milk
300ml veg stock
small/medium butternut squash, cubed
medium sweet potato, cubed
lime juice
mango, cubed
coriander
heat a tbs of oil and fry spring onions (maybe 3) for a minute then add 1 - 2 tbs paste.
whisk in coconut milk, stock & bring to boil.
add squash & potato and simmer till tender.
add juice of a lime (or bottled if you keep it) and mango and warm mango through.
sprinkle with chopped coriander to serve, with rice or rice noodles.
we like poppadums and naan with it too.
i'll update this with a pic tomorrow night!
it's turned into our favourite curry, well, ONE of them!
Mmmm Cedar, that Thai influenced South Indian recipe () sounds delicious. I'll give that one a go next week! Thanks I actually have some Indian red curry paste in the fridge, so if I can't find a Thai vegan version, I'll use the Indian one that I've got.
Thanks for the recipe, cedar. I've had some of the best food I've ever tasted in India and South India, and the Thai food I had in India was better than any Thai food I've had anywhere else...
(And Bryzee - this thread isn't merged with another thread.)
That's a point, why the hell did that get merged with this thread.
This forum descends into lunacy at times.
sheesh, i posted a curry recipe i was excited about in the wrong thread - if it's that frustrating i'll request a mod to move it 'to a more appropriate' thread.
Here's a picture of Rachel's curried potatoes that I made tonight. Silly me, forgot to garnish with cilantro again lol. There is also some sauce with the potatoes, but it's under them, soaking into the rice. Anyway, I served it up with some balsamic roasted tomatoes and a yummy side salad.
Ok....I made Cedarblue's South Indian influenced Thai curry tonight and it was very yummy! The coconut milk complimented the veggies and mango very nicely. My vegan red thai curry paste wasn't very spicy at all, so next time I'm also going to add some red chillis.
Pazham Pori also called Ethakkappam (Plantain Fritters), is a very popular snack in Kerala made using ripe plantains. ( This is what Keralites call Nenthrappazham/Kerala banana)
This has been one of my all time favorites. It is very simple to prepare yet so very tasty.
Here’s how it is made.
Ingredients:
3 ripe plantains (Halve each plantain and make 3-4 slices from each half)
Oil for deep frying. ( I prefer Coconut Oil for this)
For the batter:
1 cup all-purpose flour
½ cup rice flour
Sugar (add depending on sweetness of the plantain)
½ tsp baking soda
A pinch or two of cardamom powder or turmeric powder and little cumin seeds (jeera)
Salt to taste
Mix everything in water to form a thick batter that coats each slice really well.
Method:
Heat the oil for frying.
Drop about three to four pieces of batter-coated plantain into hot oil, one at a time. Proceed to fry the rest in four or five batches.( If you put in too many pieces at a time, it decreases the temperature of the oil & it takes longer to fry & the plantains will absorb more oil than they normally would)
Fry till golden brown. (This should take less than a minute if the oil is at the correct temperature)
Roxy - sorry didn't answer your Q in time. I don't eat much rice either, so I tend to eat curries with either chapatis or puris. Although, if you're not keen on deep fried stuff, then I'd stay away from the puris.
Kiran makes both, so I'll ask him to post the recipes up here soon
"Born on the same planet, Covered by the same skies..."
I just tried this simple and yummy daal recipe using whole moong beans. I love this dish! Aside from soaking the beans, it's extremely quick to make (only about half an hour) and doesn't require loads of fancy ingredients:
I just made this moong bean recipe. It was very yummy! Thanks for posting!
dear madam,
it is so nice of you to be submiting the south Indian recipes. Are they mostly Tamilian and will you try to include low fat versions? My wife is Tamilian but i,m the only vegan in the family. Thanks
md
I am having serious curry withdrawal symptoms lately since being vegan....and it doesn't help that OH keeps getting curry and chips/rice from the local takeaway and eating it in front of me!
does anyone know any kind of curry sauce that is vegan that i can have? I don't really want to make one myself. I looked all the tins in supermarket last night but every one of them either contained milk or yoghurt or some other no-no.
or does anyone know of any dish i can order in the indian that is ok.... is bombay aloo ok.... my research says it might be (hoping he'll be taking me there for a meal on valentine's day this weekend).
I am having serious curry withdrawal symptoms lately since being vegan....and it doesn't help that OH keeps getting curry and chips/rice from the local takeaway and eating it in front of me!
does anyone know any kind of curry sauce that is vegan that i can have? I don't really want to make one myself. I looked all the tins in supermarket last night but every one of them either contained milk or yoghurt or some other no-no.
or does anyone know of any dish i can order in the indian that is ok.... is bombay aloo ok.... my research says it might be (hoping he'll be taking me there for a meal on valentine's day this weekend).
I guess you could try things like Pataks sauces/pastes that tend to be available in supermarkets. Or if you have a decent Asian or Chinese supermarket nearby go and take a look there, oddly enough you find a quite acceptable curry sauce in Chinese supermarkets
I always go for Chana Masala ... it's pretty much chick peas in a spicy sauce. Check that they don't cook in ghee though.
As far as takeaway goes I have found Indian restaurants to be very understanding and will let you know what is suitable and what isn't. There is always the chance of cross contamination in the kitchen, but that's your call.
I always go for Chana Masala ... it's pretty much chick peas in a spicy sauce. Check that they don't cook in ghee though.
last time i ordered that from an omni place i ended up with chicken - seems they wrote down 'ch. masala' and someone misinterpreted it
in Indian restaurants, there are some curries which are often vegan but you do have to ask, because some chefs will add ghee or yogurt or something.
i think some Sharwood's curry sauces are ok, there's a Seeds of Change balti sauce which is ok, and if you can get Real Food Co. sauces a couple of those are vegan (i think rogan josh and masala - mostly available from health food shops).
'The word gorilla was derived from the Greek word Gorillai (a "tribe of hairy women")'
I usually just use Patak's sauces. I don't have a full list but I know the madras, balti, vindaloo and rogan josh are all vegan. The lactic acid is from vegetable sources
I use 2 jars of Sharwood's Balti curry sauce and add cooked potatoes, cauliflower, peas, onion, a little coconut, and a couple of large spoonfuls of mango chutney. Then put it in a casserole dish and cook it in the oven for half an hour.........it's delicious with naan bread or rice.
Infact I'm making it for Sunday dinner!
I like Sandra, she keeps making me giggle. Daft little lady - Frosty
Re: The South Indian recipes collection
How do you mean yours didn't turn out? Did the beans go a bit mushy or something?
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Roxy
Are the french style ones really thin? Maybe you could try using fresh ones, like Roxy 
- if it's that frustrating i'll request a mod to move it 'to a more appropriate' thread. 
Re: The South Indian recipes collection
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