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

Drumstick (Moringa) Curry

Drumsticks in English is a vegetable that is very common in Sri Lanka and South India.  In Tamil it’s called Murungai Kai and the botanical name is Moringa Oleifera. As its name in English – Drumstick, the vegetable is long and slender that looks like a green stick.  Each drumstick can grow up to a… Continue reading Drumstick (Moringa) Curry

Soy Chunks in Cashew Sauce

Lately I have been trying curry dishes with different nut sauces.  Normally I use regular milk or soy milk.  But soy milk does not give the same flavor as much as the regular milk or coconut milk.  For this recipe I thought of making a sauce with cashew nuts.  Since cashew nuts has a soft… Continue reading Soy Chunks in Cashew Sauce

Bottle Gourd in Almond Sauce

Bottle gourd – I never ate this vegetable when I was growing up, I don’t the reason – may be my mom never liked and never cooked or they thought it does not have any taste.  Yes, compared to other vegetable this is quite bland and watery taste.  But after coming to the united states,… Continue reading Bottle Gourd in Almond Sauce

Stir-fried Cauliflower and Potato Dry Curry

  Ingredients ½ lb potatoes ½ lb cauliflower florets 1 green chili finely chopped 2-3 garlic cloves finely chopped 1 teaspoon cumin seed ½ teaspoon coriander seed ½ teaspoon chili powder 1/8 teaspoon turmeric powder 1 tablespoon canola oil Salt Method Peel and cut the potatoes into about one inch cubes Par boil the potatoes… Continue reading Stir-fried Cauliflower and Potato Dry Curry