Butternut squash and Green Peas Curry

Today’s recipe is one of my mother’s simple and delicious pumpkin recipes. The butternut squash is called the ‘Dubai pumpkin’ for some reason in the markets of Colombo.

Butternut squashButternut squash and green peas curry

Cooking time: 15 mins

Serves 3

Pumpkin and green peas curryIngredients:

  • Butternut squash or regular pumpkin – ½ cup
  • Green peas – ¼ cup
  • Onion – ½
  • Green chilli – 1
  • Ginger – 1”
  • Garlic – 3 or 4 cloves
  • Thin coconut milk – ½ cup
  • Salt, to taste
  • Pepper – 1 tsp
  • Low fat oil – 1 tbsp

Method:

  1. Peel the butternut squash and chop it up into smaller chunks.
  2. Heat 1 tbsp oil in pan and fry the chopped ginger, garlic, green chilli and onion for a min or two.
  3. Add the chopped butternut squash and green peas to the pan and stir fry for a few mins.
  4. Add the coconut milk to the pan, as well as salt to taste, and cook for about 10 mins.
  5. Add the pepper, when the milk is about to dry up, and remove the pan from stove.
  6. Garnish with coriander leaves, chopped onion and tomato and serve warm with rice.

Recipe source: Raji Thillainathan.

Brinjal and Green Peas Curry

The second recipe for today is a simple and delicious curry that my mother sometimes makes.

This weekend, I will be posting guest blogger posts on a couple of non-vegetarian specialties from the central and southern provinces of Sri Lanka.

Brinjal and Green Peas Curry

Time taken: 15 – 20 mins

Serves 2

Brinjal and green peas curry

Ingredients:

  • Brinjal – 1
  • Chilli – 1
  • Onion – ½
  • Curry leaves – 1 sprig
  • Green peas – ½ cup
  • Coconut milk or non-fat milk – 1 cup
  • Salt, to taste
  • Lime juice – 1 tsp + slice (for garnish)

Method:

  1. Chop up the brinjal, onion and chilli into small pieces.
  2. In a saucepan, add all the ingredients and cook on medium heat for about 15 to 20 mins until the curry comes together.
  3. Remove from heat and mix a tsp of lime juice in the curry.
  4. Garnish with a slice of lime and serve with some rice.

Recipe source: Raji Thillainathan.

Patties

Today’s recipe is that of savoury patties, a regular tea-time snack made by my mother at home.

Patties

Time taken: 45 mins – 1 hour

Makes 14

PattiesIngredients:

  • Flour – 1 ½ cups
  • Potato – 2 tbsp, chopped
  • Carrot – 2 tbsp, chopped
  • Beans – 1 or 2, chopped
  • Green peas – 2 tbsp
  • Cabbage – 2 tbsp, shredded
  • Leeks – ½, chopped
  • Onion – ½ , chopped
  • Ginger – ½ “ piece, chopped
  • Garlic – 2 or 3 cloves, chopped
  • Celery – 1 sprig
  • Curry leaves – 1 sprig
  • Fennel seeds – 1 tsp
  • Curry powder – 2 tsp
  • Salt, to taste
  • Low fat oil, as required

Method:

  1. Mix 1 tbsp oil with the flour and salt and stir in ¼ cup of hot water, kneading into a dough. Divide into 14 balls. Brush with some oil.
  2. Boil the potato and mash it up. Add salt to the mashed potato.
  3. Boil the carrot, cabbage, beans and the green peas. Mash them up and add a little salt.
  4. Heat 1 tbsp oil in a pan and fry the onion, ginger and garlic for a couple of mins. Add the fennel seeds and curry leaves and stir.
  5. Add the mashed and chopped vegetables, except the potato, and the chopped leeks and celery to the pan. Add 2 tsp curry powder and stir fry for a few mins.
  6. Add the mashed and boiled potato to the pan. Mix well and continue frying for a few mins. Remove pan from stove and divide filling into 14 portions.
  7. Roll out each of the 14 balls of dough into circular shapes. Spoon the filling into the center of the circular dough. Fold the dough over the filling in a half-moon shape, by hand or using a patty mold.
  8. Heat the oil for deep-frying. Fry the patties, a few at a time, until they are golden brown all over.
  9. Transfer fried patties to a tray lined with grease absorbing paper.
  10. Serve hot.

Recipe source: Raji Thillainathan.

Veggie omelette

This is my mother’s version of a veggie omelette. It is spicy, crunchy and very filling.

Veggie omelette

Veggie omelette

Time taken: 8 – 10 mins

Serves 2

Slice of veg omelette

Ingredients:

  • Egg – 1
  • Green peas – 2 tbsp
  • Chopped carrot – 2 tbsp
  • Chopped beans – 2 tbsp
  • Chopped potatoes – 2 tbsp
  • Chopped onion – 2 tbsp
  • Green chillies – 2, chopped
  • Salt – ½ tsp
  • Pepper – ½ tsp
  • Low fat oil – 1 tbsp

Method:

  1. Whisk the egg in a small bowl and add the chopped veggies and seasoning.
  2. Heat 1 tbsp oil in a pan and pour the egg and vegetable mixture onto the pan.
  3. Fry the omelette for a couple of minutes each side.
  4. Serve hot.

Recipe source: Raji Thillainathan.

Vegetable coconut curry

Today’s recipe is a curry recipe of my mother that I really like. It is a simple and delicious curry.

Vegetable coconut curry or Vellai curry, as it is known in Tamil

Time taken: 20 – 25 mins

Serves 4

Vegetable curryIngredients:

  • Cauliflower – ½ cup, chopped
  • Potato – ½ cup, chopped
  • Green peas – ¼ cup
  • Carrot – ½ cup, chopped
  • Onion – ¼, chopped
  • Chilli – 1, chopped
  • Coconut milk – ¼ cup
  • Pepper – ½ tsp
  • Lime juice – 1 tsp, or more as per taste

Method:

  1. Heat 1 tsp oil and sauté the chopped onion and chilli for a minute in a pan.
  2. Then, add all the chopped vegetables to the pan along with 1 cup of water and cook the vegetables for 10 mins.
  3. Add the coconut milk to the pan and cook the curry for another 5 mins.
  4. Add the pepper and cook for a couple of minutes before removing from heat.
  5. Squeeze some fresh lime/ lemon juice over the vegetable curry and serve with rice.

Recipe source: Raji Thillainathan.

Triple layer veggie sandwich

Sandwiches are another globally popular and much consumed food. Everyone is sure to have their own recipe for what they like in their sandwich.

The second recipe I wish to share today is a sandwich that is commonly served at kids birthday parties, tea parties and even cocktail events in Sri Lanka. While there might be slightly different ways on how this party snack is made in the country, I am sharing here the way my mother makes them.

Triple layer veggie sandwich

Cooking time: 15 – 20 mins

Makes 2 or 4 sandwiches

Triple layer sandwich

Ingredients:

  • Sandwich bread – 4 pieces
  • Carrot – ¼
  • Beetroot – ¼
  • Mint or green peas  – 2 tsp (mint is the more popular choice, though green peas is used in the photo here)
  • Green chilli – ½, finely chopped
  • Onion – ½, finely chopped
  • Low fat sunflower oil margarine – 1 ½ tsp (my mother uses flora margarine)
  • Salt and pepper, to taste

Method:

  1. Boil or steam carrot and beetroot slices.
  2. Grate separately and add 1 tsp finely chopped onion, ½ tsp margarine and salt and pepper to taste to the two vegetables. Keep aside.
  3. Crush or coarsely grind the boiled green peas or mint with the green chilli and 1 tsp finely chopped onion. Add ½ tsp margarine with salt and pepper to taste and mix well.
  4. Make the sandwich by layering each slice of sandwich bread with one of the vegetables mixtures, starting with the carrot mixture on the first layer, the beetroot mixture on the second and the mint or green peas mixture on the third.
  5. Cut off the edges and cut the sandwich into two or four triple layer, colourful sandwiches.
  6. Serve with hot Sri Lankan tea or fresh fruit juice.

Recipe source: Raji Thillainathan.

Stuffed Veggie Cutlet

The recipe I would like to share today is my mother’s stuffed vegetable cutlet recipe.

Stuffed Veggie Cutlet

Cooking time: 45 mins

Makes 5 – 6

Stuffed Veggie Cutlet

Ingredients:

  • Potatoes – 2, medium-sized
  • Carrot – 1, small
  • Green peas – 3 tbsp
  • Green chilli – 1
  • Onion – ½, medium-sized
  • Pepper  – 1 tsp
  • Fennel seeds – 1 tsp
  • Ginger – tiny piece
  • Garlic – 1 clove
  • Salt, to taste
  • Low fat oil – 1 tsp (for sauté) + for deep-frying (can be reused)
  • Wheat flour – ½ cup
  • Bread crumbs – 7 or 8 tsp

Method:

  1. Dry grind the pepper and fennel together and keep aside.
  2. Boil the potatoes and carrots separately.
  3. Peel the skin of the potatoes and mash them, adding some salt and the ground pepper and fennel mix. When they have been sufficiently mashed and mixed with the spices, make balls of mashed potato and keep aside.
  4. Mash the carrots separately and keep aside.
  5. Boil the green peas lightly, if not pre-cooked, and coarsely grind them a little so that they are half mashed.
  6. Heat a little oil in a pan. Add the chopped ginger, garlic and onion and sauté lightly.
  7. When the aroma begins to waft about, add the mashed carrot and coarsely ground green peas. Add salt and pepper and cook for a few minutes till they come together. Remove from heat.
  8. Make a batter by mixing the wheat flour with salt and adding water little by little, till reaches a pancake batter consistency.
  9. Take a potato ball and flatten it on your palm. Scoop up 1 – 1 ½ tsp of the carrot and peas mixture. Make the cutlets by covering the mixture with the edges of the potato patty like a dumpling.
  10. Dip the cutlets in the batter and roll it in the bread crumbs. Keep aside.
  11. Heat the oil for deep-frying. The oil should be enough to cover the potato balls.
  12. When the oil is ready, drop the batter coated stuffed potato balls in the pan and fry till they are browned on all sides.
  13. Serve the stuffed vegetable cutlets with tea.

Recipe source: Raji Thillainathan.