Home cooked vegetarian meal

Clockwise from left: turnip fritters, yam perattal, mixed vege, pok choy (chinese green vege), milk kesari, cucumber salad, tauhu curry

Tauhu curry

Cube tauhu and deep fry them for a while (not until they become crispy) In a little hot oil add thaalippu (kadugu & ulundhu), sliced onion, curry leaves, sliced garlic, sliced chilly - one by one - and fry till fragrant. 

Add chilly powder and curry powder with water and bring to boil. 

Add cubed potatoes and sliced tomato and cover, leaving it to cook. 

When cooked, add salt and fried tauhu and dish out.

 Note, if you need to add more water during cooking, make sure its hot.

Yam perattal 

Cut yam into small cubes and cook in coconut milk. 

Splatter some mustard seeds (kadugu) in hot oil, add sliced onion, curry leaves, green chilly and fry till fragrant. 

Add cooked yam and give good stir.

 You can eat with rice, chapati or even make a sandwich with bread.

Turnip/Yam Bean (thanneeervittaan kizhangu in Tamil, sengkuang in Malay) Fritters 

Cut turnip into small cubes. In a bowl mix turnip, sliced onion, green chilly and salt with wheat flour. 

Batter must have bubbles when left to rest, otherwise its too thick. 

Drop spoonfuls into hot oil and fry till golden brown. 

Milk Kesari 

Paal kesari is nothing but normal kesari made with milk instead of water. 

Use lots of toasted almond strips for crunchy feel. 

Dissolve sugar in one cup of milk. When the syrup becomes one patham (runs as a string when lifted and poured back) add roasted ravaa. 

Add yellow colouring and rose essence/pannir. 

As the ravaa gets cooked, add liberal amounts of ghee. 

Once it becomes one big lump, add toasted almond strips and fried raisins, and place on flat container. 

Slice when cool.