Vegan Butter Tofu

When I say “Vegan” butter tofu, it sounds really funny. But I adopted the name from the Indian recipe butter chicken.  For the original chicken recipe, a lot of ghee or butter is added with heavy cream to make a very rich and tasty dish. However, I wanted to make it a vegan dish since… Continue reading Vegan Butter Tofu

Spicy Chili Pepper and Tofu Curry

I used Anaheim pepper to make this dish.  Anaheim pepper has a mild flavor and heat which is named after the city that made it popular: Anaheim, California. This pepper grows to about 6-10 inches long and lot of time curled.  Even though this is considered a mild pepper, it was quite spicy . Ingredients: 5 large… Continue reading Spicy Chili Pepper and Tofu Curry

Spicy Taro Root Dry Curry

Taro is a tropical plant that has a botanical name of Colocasia esculenta primarily grown for its edible corms. Taro is a staple food in African, Oceanic, and South Asian Cultures. Taro root is called “Seppankizhangu” or “chempu” in Tamil and “Arvi” in Hindi. Taro can come in different sizes. The smaller corms are usually round… Continue reading Spicy Taro Root Dry Curry

Kale with Edamame

There are many varieties of kale including the ornamental ones that have bright colored leaves such as brilliant white, red, pink, lavender, blue or violet in the interior of the rosette.  The different types of ornamental kale are peacock kale, coral prince, kamone coral queen, color up kale and chidori kale.  Ornamental kale is as edible as any other… Continue reading Kale with Edamame

Red Chilli Coconut Sambol

If you ask any Sri Lankan, everyone will say there are no recipe without coconut.  Coconut is used in all type of curries, gravy, Sambol, Appam, and even in snacks such as Murukku etc. Coconut trees are widely grown all over Sri Lanka and used in dishes by all ethnic groups.  Another thing to note… Continue reading Red Chilli Coconut Sambol

Fenugreek Leaves Fry (வெந்தய கீரை வறை)

Fenugreek which belongs to the family “Fabaceae” has a bitter taste.  They retain the bitter taste even after cooking.  Fenugreek leaves as well as the fenugreek seeds has a lot of medicinal effects. Mostly Fenugreek is used for digestive problems such as loss of appetite, upset stomach and inflammation of the stomach.  Back in Sri Lanka,… Continue reading Fenugreek Leaves Fry (வெந்தய கீரை வறை)

Thai Style Soy Chunks (TVP) Curry

Soy chunks especially the big ones have a real meat texture.  When cooked they even taste somewhat like meat (per my friends since I am vegetarian).  When I saw the original recipe in WebMD  for Thai style chicken recipe, I immediately thought I can use soy chunks instead of meat.  Original recipe also had fish… Continue reading Thai Style Soy Chunks (TVP) Curry

Shredded stir-fried Carrot

Ingredients: 4 Medium carrots 1 tablespoon + 1 teaspoon cooking oil 1/2 teaspoon chili powder salt to taste 2 tablespoons shredded unsweetened coconut 1/4 teaspoon mustard seed 1 small red onion 3-4 dried red chili broken into 2-3 pieces few curry leaves Method: Peel and wash carrots shred them using a shredder with smaller holes… Continue reading Shredded stir-fried Carrot

Asparagus and Portabella with Roasted Sesame Seed

Ingredients: ½ lb asparagus ½ lb portabella caps (stems removed) 7-8 garlic cloves ½ teaspoon coriander seed ¼ teaspoon cumin seed 2 teaspoons sesame seeds lightly roasted 1 tablespoon crushed red pepper 1 tablespoon cooking oil Salt Method: Crush coriander and cumin seed with a mortar and pestle and set aside. Peel and cut garlic… Continue reading Asparagus and Portabella with Roasted Sesame Seed