Southindian Homestyle Curry Recipe Using Calabash + Potato + Soya Chunks

Using simple veggies and soya chunks mom and I prepared a hearty vegan curry for lunch. This curry pairs well with roti, rice, dosas and even idly. 

Calabash  and Soya Chunks Curry Recipe Video 😉

Ingredients:

300 Grams Bottle Gourd

150 Grams Potato

150 Grams Soya Chunks

2 Slit Green Chilies

1 Large onion 

1 Large Tomato

3 Sprigs Curry Leaves

1/4 Cup Fresh Grated Coconut

1/4 Cup Coriander

5 Sprigs Mint

1/2 Lime Juiced

1 Tbsp Curry Powder ( Aachi Egg Curry)

1 + 1/2 Tbsp Chilly Powder

1/2 tsp Coriander Powder

1/4 + 1/4 Tsp Turmeric Powder

1/4 Tsp Pepper Powder

5 Peppercorns

3 Cloves

3 Pods Cardamom

1 Inch Cinnamon

1/2 Tsp Fennel Seeds

3 Tbsp Groundnut Oil

Salt as per taste

Garnish: Mint and Coriander

Prep:
Heat a wok on medium flame add the soya chunks and dry roast until the edges turn light and golden in color.

Add 3 cups warm water bring to rapid boil. Add chilly powder, turmeric powder, salt and pepper powder.

Once the soya has absorbed most of the water and turns spongy turn the flame to medium and boil until the water turns frothy.

Remove from flame and rinse twice in running water. Squeeze excess water and reserve soya chunks in a bowl. This way of cleaning soya chunks eliminates soapy taste and flavor in the chunks.

Wash, wipe and peel the bottle gourd/ calabash. If any hard seeds remove and chop into large chunks, place in a pot of water.

Wash and scrub the potato and chop the potato into large chunks with skin and reserve.

Chop the onion into half and slice, roughly chop tomato and reserve, slit the green chilly and reserve.

Wash and finely chop coriander and mint leaves.

Grind the fresh coconut, mint and coriander with 1/4 cup water until smooth paste.

Method:
Add 3 Tbsp ground nut oil to a pot place on medium flame. Once the oil smokes add the whole spices and allow to crackle a bit.

Add onion, tomato, slit green chilies and curry leaves fry all the ingredients until the onion turns transparent.

Add ginger and garlic paste along with chilly powder, turmeric powder, coriander powder and curry powder, fry all the ingredients until the oil separates.

Add chopped veggies 3 cups water and salt as per taste cover and cook until veggies are well done.

Add soya chunks and bring to rapid boil cook for 10 minutes or until the soya chunks absorbs all the masala and oil surfaces. 

Add ground coconut and stir well place on medium flame and bring to boil, allow the raw flavor from coconut to reduce.

Add lime juice stir well, remove from flame, garnish with mint and coriander leaves and serve hot with rice or chapati...enjoy 😉

Soya Chunks Based Recipe on Vidyascooking Channel

Soya Chilly Recipe

Soya Momos Recipe

Street Food Series: Soya Momos Recipe #ITSVEGAN

Meaty, Soft and Juicy Momos prepared with simple ingredients is both healthy and delicious. These momos can be added in soup, crumb coated and fried or just fried and served with chutneys and enjoyed with chai.

Soya Momos Recipe Video on Vidyascooking Channel

Ingredients:
1 Whole Bunch Spring Onions = 250 Grams
100 Grams Cabbage = 1 Cup 
100 Grams Carrots = 1 Cup
100 Grams = 1 Cup Onion 
150 Grams Soya Chunks
8 Green Chilies
1 1/2 Ginger and Garlic Paste
1 Tbsp Chilly Powder
1 Tbsp Curry Power (Sakthi Masala)
1 Tbsp Soya Sauce
1 Tbsp Ajinomoto
Salt as per taste

Momo Wrapper: 
2 Cup All Purpose Flour (Maida)
1 Tsp Baking Powder
1 Tsp Salt
2 Tbsp Sunflower Oil
2 Cup Hot Water

Prep Up: 
Peel, wash and roughly chop all the veggies place in a colander to allow excess moisture to drip.

Boil 8 cups water and reserve.

Heat a wok on medium flame. add the soya chunks and dry roast until the edges turn light brown.

Add the hot water to the soya along with 1 tbsp salt, 1 tbsp chilly powder and 1/2 tbsp turmeric powder. Bring to rapid boil and allow the soya chunks to double in volume.

Once the soya chunks cooks it will float in the water. Remove from flame rinse twice and squeeze excess water and reserve in a bowl.

Prepare Filling: 
Using a mixer with chopper blade, we need to pulse and chop all the veggies as fine as possible. 

First batch add spring onion, onion, and chilies pulse twice and place on one speed for 2 minutes occasionally stirring and making sure all veggies are finely chopped or formed a coarse paste. Transfer the ground base to a mixing bowl.

Repeat the process and finely chop all the veggies. Add cabbage to the mixer and pulse twice and place on one speed to form fine powder format not paste.

Repeat the process and grind the carrots in same way, transfer to mixing bowl. Grind soya in same way pulse twice and place on one speed to form fine powder, transfer to a mixing bowl.

Combine the chilly powder, curry powder and soya sauce to the veggies and mix till well combined.

Once the veggies are combined cover and place in the fridge for one hour, for best results allow to rest over night.

Prepare the Dough and Wrappers First:
In a mixing bowl combine all-purpose-flour, baking powder and salt, gradually add warm water in small batches and form a smooth dough. 

Knead the dough for 10 minutes. Add 3 tbsp oil and knead for further 10 more minutes.

Cover and allow the dough to rest for 1 hour minimum best results place the dough in a plastic bag and refrigerate overnight until use .

After 1 hour once the dough has rested form large lime size roundel, exactly how we prepare roti,  dip the roundel in flour and roll to form a roti. 

Using a cookie cutter or a lid cutout rounds and reserve on a plate, repeat this process and form as many cutouts as possible reserve on a plate and cover with damp cloth, making sure the cutouts don't form a crust.

Pic: Adding  Soya  in Soup

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Sharing my tips and tricks how to form perfect momo shape. #Vidyascooking #momos #vegetablemomo #lockdown #nammabengaluru #bengaluru #lockdowncooking #Tibetanmomo #nepalimomo #Darjeelingmomo

A post shared by Vidya Lakshmi (@vidyascooking) on May 9, 2020 at 7:32pm PDT

Form momos and Start Steaming:

Place 1 tbsp mixture in the middle of the cutout sheet. Fold in half and seal one end of the edge form pleats and gather in the middle, gently press and seal the other edge. Prepare as many as possible keep these dumplings covered in a damp cloth. 

Prepare a steam basket or idly cooker. Place enough water and the steamer and place it on medium high flame allow the steam to build.

Brush the surface of the steam basket with oil and start placing the momos, cover and cook for 10 minutes on medium flame.

Once the momos have cooked it will be easy to handle  and serve, start serving these dumplings as hot as possible with tomato chilly garlic chutney, spring onion chutney or mayo...Enjoy😊

Pic: Crunchy Soya Fried Momos

Momos, Chutney and Mayo Recipe on Vidyascooking

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Vegan Momo Soup Recipe

Tomato Chilly Chutney Recipe

Spring Onion Chutney Recipe

Chilly Momo Recipe

Vegetable + Cheese Momo Recipe

Chicken Momo Recipe

Street Food Series: Tomato, Onion, Garlic and Chilly Chutney for Fried Chicken Lollipops, Momos etc...

Chewy and Fluffy momos are incomplete with out spicy chutney. This tomato, garlic and onion combo chutney is tangy and spicy enhancing the flavor and taste of momos. If you love extra spicy then, I suggest to add few tbsps of chilly oil on top of the chutney and serve with momos. Since this chutney is double cooked we can store it for longer period of time refrigerated.  

Tomato, Garlic and Chilly Chutney Recipe Video on Vidyascooking Channel

Ingredients:

4 Tomatoes = 250 Grams

2 Medium Onions =150 Grams

15 to 20 Pods Garlic = 1 Whole Garlic Bulb

8 Kashmiri Red Chilly Or 5 Tbsp Sweet Paprika Powder

15 Guntur Chilies or 8 Tbsp Cayenne Chilly Powder (Spicy)

1 Tbsp Pepper Corns

1/4 Cup Vinegar

1/2 Cup Sesame Oil

Salt as per taste...

Method:
In a wok add 2 cups water and place on medium flame. Roughly chop and add tomato, onion and garlic to the water.

Wash and remove stems, and  add dried red chilies and peppercorns to the water cover and boil all the ingredients till mushy. It took me 25 minutes to cook this mixture until mushy. Place on high flame and allow the moisture to evaporate.

Once cooked allow all ingredients to reach room temperature and add to a mixer grinder. Grind all the ingredients till smooth paste and transfer to a wok.

Place the wok back on medium flame, add salt, vinegar and oil. Stir occasionally and cook until oil surface on the sides. Allow the chutney to reach room temperature and place in a airtight container refrigerated until use. 

For Extra spicy and flavor drizzle chilly oil on top and serve the chutney with momos...Enjoy 😊

Momos, Chutney, Soup and Mayo Recipe Videos on Vidyascooking Channel

Momo Mayonnaise Recipe 

Momo Soup Recipe

Spring Onion Chutney Recipe

Chilly Momo Recipe 

Vegetable + Paneer + Cheese Momo Recipe

Chicken Momo Recipe

Street Food Series: Simple Momos Soup #ITSVEGAN

Momos are incomplete without soup. This lovely vegan broth is served with momos and topped with chutneys and enjoyed hot.

Momo Soup Recipe Posted on Vidyascooking Channel 

Ingredients Momo Soup:
2 Cup Hot Water
1 Inch Ginger (Peeled, Washed and Sliced)
3 Sprigs Coriander (Stems, Roots and Leaves for garnish Washed and separated)
2 Cloves
2 Inch Cinnamon
2 Tbsp Coriander Seeds
1/2 Tbsp Pink Salt
4 to 5 Pepper Corns
1 Black Cardamom
4 Green Chilies
1/4 Tsp Ajinomoto
1/4 Tsp Salt as per taste...

Garnish: Use finely chopped coriander leaves for garnish, vinegar or lime juice, and finely chopped spring onion...

Method:
Add all the above mentioned ingredients to hot water, make sure to slit the chilly and add to the hot water, cover and allow to steep for 1 hour. 

Place the steeped water to boil on medium flame. Boil this broth for 5 minutes, remove from flame strain and serve hot in a soup bowl.

Garnish with spring onion, coriander and lime juice and enjoy this soup with momos 😉 Before eating this soup add momos to the soup along with red chutney and green chutney and enjoy 😉

Momos, Chutneys and more on Vidyascooking Channel

Mayonnaise Recipe 

Tomato and Chilly Garlic Chutney

Spring Onion Chutney

Momo Chilly Recipe

Vegetable + Paneer + Cheese Momos Recipe

Chicken Momo Recipe

Street Food Series: Potato Mayonnaise Recipe For Momos, Burgers, Wraps, Fried Chicken and more...

Street style momos, wraps, sandwiches or burgers have a generous layer of this mayo. Street food vendors cater to vegetarian crowd so mostly egg based condiments are avoided. This potato mayo is fluffy and excellent replacement for egg based mayo.

Potato Mayonnaise Recipe Video on Vidyascooking Channel

Potato Mayo Ingredients:
250 Grams Potatoes Boiled and Peeled (Do not add salt while boiling)
1 Whole Garlic Bulb = 15 Pearls Peeled / Rinsed in Water
200 ML Fresh Cream 
4 Tbsp Milk Powder
2 Tbsp Vinegar
10 Tbsp Oil (Sunflower Oil Refined)
2 Tbsp Sugar
1 Tsp Salt

Method:
Using a mixer jar with whisk blade attached, roughly crumble and add potatoes, peeled garlic, salt and sugar...pulse twice and grind on one speed for a minute.

To the ground potato add oil and vinegar grind on one speed for 30 seconds.

Add milk powder and grind for 30 seconds. Add cream and grind for 30 seconds. Scrap all sides of the jar making sure the potato has ground and all ingredients are well combined. Grind one last time for 30 seconds and transfer to a container which can be stored in the fridge.

We can store this mayonnaise upto 3 weeks and more...serve this condiment with momos, apply on burgers, or prepare coleslaw and enjoy.

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Momo Soup Recipe

Tomato, Onion, Garlic, Chilly Chutney Recipe 

Spring Onion and Coriander Chutney Recipe

Momo Chilly Recipe

Vegetable + Paneer + Cheese Momos Recipe

Chicken Momos Recipe

Street Food Series: Spring Onion and Coriander Chutney For Momos, Fried Chicken and Chowmein

Street Style Spring Onion Chutney is normally served with momos or used as spread for sandwiches and burgers we can preserve this chutney in the fridge upto a weeks time in a tight container.

Spring Onion Chutney Recipe Video Posted on Vidyascooking Channel

Ingredients for Spring Onion Chutney:
1 Cup Spring Onion Leaves (Washed and Chopped)
1/2 Cup Onion or Spring Onion Bulbs (Peeled, Washed and Chopped)
1/2 Inch Ginger (Peeled, Washed and Chopped)
6 Green Chilies (Add or Reduce Depending On Heat Level) 
1/4 Cup Sunflower Oil
1/4 Tsp Himalayan Pink Salt
1/2 Tsp Salt

Method:
In a mixer jar add coriander, ginger, sping onion leaves, spring onion bulbs, chilies and salt, grind to form a smooth paste. 

If needed we can add 4 to 5 tbsp warm water and grind to form a smooth paste.

Add oil and grind, check for salt and add salt pulse once and dish out in a container. We can serve this chutney right away or store it in fridge and use as needed.

This chutney pairs well with momos, dosas, sandwiches and burgers.

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Tomato, Onion, Garlic and Chilly Chutney Video Recipe

Momo Soup Recipe

Paneer Chilly Momo Recipe

Chicken Momo Recipe

Vegetable + Paneer + Cheese Momo Recipe

Street Food Series: Momo Chilly Recipe

Momo Chilly is a street food style starter which is normally served with chowmien noodles or egg fried rice. In this recipe...the momo / dumpling is filled with paneer, we can substitute and use minced meats, fish or leafy veggies as per choice and season.

Recipe Video How to Prepare Momo Chilly On Vidyascooking

How to Prepare Basic Momos on Vidyascooking Channel

Ingredients:
(For Filling)
1 1/2 Cups Finely Chopped Vegetable Mix
(carrot, cabbage, onion, spring onion, chillies and coriander)
1 1/2 Cups Fresh Paneer
2 Tbsp Sesame Oil or Groundnut Oil
1 1/2 Tbsp Soya Sauce
1 Tsp Curry Powder
1 Tsp Pepper Powder
1 Tsp Ajinomoto
4 Cloves Garlic
1/2 Inch Ginger
Salt as per taste

(For Dough / Dumpling Wrapper) 
250 Grams Maida (All Purpose Flour)
2 Cups Warm Water
1 Tsp Baking Powder
1 Tsp Salt
2 to 3 Tbsp Oil

(For Momo Chilly)
12 Pieces Steam Cooked and Frozen Momos
1 Large Onion Chopped into Cubes
1 Large Bell Pepper Chopped into Cubes
5 Green Chilies Slit
2 Sprigs Curry Leaves
1 Tbsp Ginger and Garlic Paste
1/4 Tsp Curry Powder
1/4 Tsp Chilly Powder
1/4 Tsp Ajinomoto
3 Dried Red Chilies
1 Tbsp Soya Sauce
1 Tbsp Chilly Garlic Sauce
1 Tbsp Green Chilly Sauce
2 Tbsp Ketchup
1 Tbsp Ghee
2 Tbsp Groundnut Oil
Salt as per taste...

Prepare the Dough and Wrappers First:

In a mixing bowl combine all-purpose-flour, baking powder and salt, gradually add warm water in small batches and form a smooth dough. 

Knead the dough for 10 minutes. Add 3 tbsp oil and knead for further 10 more minutes.

Cover and allow the dough to rest for 10 minutes.

After 10 minutes once the dough has rested form large lime size roundel, exactly how we prepare roti,  dip the roundel in flour and roll to form a roti. 

Using a cookie cutter or a lid cutout rounds and reserve on a plate, repeat this process and form as many cutouts as possible reserve on a plate and cover with damp cloth, making sure the cutouts don't form a crust.

Prepare Filling: 
Using a mixer with chopper blade, we need to pulse and chop all the veggies as fine as possible. 

First batch add ginger, garlic, chilies, spring onion bulbs, onions, coriander, and spring onion leaves pulse twice and place on one speed for 2 minutes occasionally stirring and making sure all veggies are finely chopped.

Repeat the process and finely chop entire batch of veggies. 

Transfer the veggies to a mixing bowl, heat three tbsp of groundnut oil until smoky. 

Combine the curry powder, pepper powder, salt, ajinomoto and hot oil to the veggies and mix till well combined.

For Paneer Momos: For 1 part paneer combine 1/2 the amount of veggie mix and 1/4 amount of cheese, check for salt and add if needed.

View this post on Instagram

Sharing my tips and tricks how to form perfect momo shape. #Vidyascooking #momos #vegetablemomo #lockdown #nammabengaluru #bengaluru #lockdowncooking #Tibetanmomo #nepalimomo #Darjeelingmomo

A post shared by Vidya Lakshmi (@vidyascooking) on May 9, 2020 at 7:32pm PDT

Form momos and Start Steaming:

Place half tbsp mixture in the middle of the cutout sheet. Fold in half and seal all the edges. 

To form button shape, join ends of the folded momo and prepare perfect looking button momo.

To pleat momo: place 1/2 tbsp filling in the middle of rolled out momo sheet, fold in half. Start forming pleats from one half and seal the edges pleat the other half and seal the edges.

Prepare a steam basket or idly cooker. Place enough water and the steamer and place it on medium high flame allow the steam to build.

Brush the surface of the steam basket with oil and start placing the momos, cover and cook for 10 minutes on medium flame.

Once the momos have cooked, we can serve these hot, to store these momos allow to reach room temperature place in glass or plastic container and freeze these momos until use.

To prepare Momo Chilly:
Heat Ghee and Oil in a wok. 

Once the oil reaches smoking point, place on low flame.
Break and add dried red chilies, ginger and garlic paste fry for few seconds.

Add curry leaves, cubed onions, cubed capsicum and chillies fry for two minute.

Add curry powder, chilly powder, ajinomoto, soya sauce, chilly garlic sauce, green chilly sauce, tomato ketchup, and tiny amount of salt fry all the ingredients for few more minutes.

Add 1/4 cup water bring to rapid boil, add frozen momos and stir well, cover and cook on medium high flame.

Once the moisture has evaporated place on high flame and fry for 2 minutes, garnish with lime juice and coriander...serve hot and Enjoy :) 

Chicken Momos Recipe Video on Vidyascooking Channel

Railway Snack: Khara Kadle Recipe (Masala Puffed Rice)

Many dry snacks originated at local railway stations across India and some are world famous like mutton samosas and maddur vada. When travelling in India, one of the most common snack sold is this khara kadle or masala puri, some vendors in a fun way would also sell this snack as time-pass.

This masala kadle can also be mixed with cucumber, tomato, onion and chat masala to make bhel puri. Khara Kadle or masala kadle can be stored upto 3 weeks in a airtight container and served as a tea time snack. This recipe is vegan and gluten free.

Recipe Video on Vidyascooking Channel 😊

Ingredients:
2 Liters / 2 Kilo Grams Puffed Rice 
100 Grams Roasted Bengal Gram 
100 Grams Peanuts
100 ML Peanut Oil
5 Sprigs Curry Leaves
1 Whole Garlic /15 Cloves Garlic Crush with Skin 
6 Dried Red Chilies
1 Tsp Asafoetida
1 1/2 Tbsp Chilly Powder
1 Tsp Turmeric
1 Tbsp Salt 

Method: 
Heat a wok with peanut oil on medium flame allow to smoke. Place the flame on low.

Add peanuts and roasted Bengal gram stir and fry on low flame.
Once the peanuts have roasted after 2 minutes, add asafoetida, crush garlic cloves, red chilies and curry leaves fry till the garlic is crispy.

Add red chilly powder, turmeric powder and salt fry for 30 seconds.
Add puffed rice in batches and mix in the masala. Combine all 2 liters of puffed rice and fry for a minute.

Remove from flame and transfer to a large plate or bowl, we can serve this hot or in room temperature...Enjoy this snack with chai 😉

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