Vegan mofo (last) post 21: Nayappams!

So today for Vegan mofo’s last post, I made something which my grandmother would make around festival time. They are these lovely balls filled with love and laughter, and they are called nayappams. I regret the fact that I didn’t learn these from her, but thankfully, the internet was full of nayappam recipes and I think I found the best one. I think.

The recipe source is here

So here are some pictures, and I end the Mofo with a big shout out to my lovely grandmother wherever she is, I hope she is cooking up a storm!

Vegan mofo post 18: Pineapple and potato curry!

Today I finally used my granny’s cookbook, and in great style! I’m trying to look for vegan recipes, and then maybe veganize some other ones.

Here is what I made today.

PINEAPPLE AND POTATO CURRY

What you need:
A cup of coconut milk
Three peeled and chopped potatoes
A can of pineapple slices (chopped) or a small ripe pineapple chopped
A teaspoon each of roasted fennel powder and cinnamon powder
A tablespoon of freshly ground red chilli powder if available (or just use ready to go)
Salt to taste
One sprig of curry leaves
Three stalks of lemongrass
A teaspoon of mustard seeds
Two chopped onions

What to do:

1. Heat up some oil in a wok, and add the mustard seeds first. Hear them crackle!

2. Add the lemongrass and curry leaves, and wait for it to let off it’s fragrance.

3. Add the onions and wait for them to brown.

4. Add the chopped potatoes.

5. Once they are done, (vaguely mushy), add the pineapples now.

6. Then add the chilli powder and salt.

7. Once it’s done, add the coconut milk.

8. Now add the cinnamon powder and roasted fennel seeds powder.

9. You’re done!

Enjoy with some white rice or ooh red rice.

Vegan mofo post 15 : Avocado lemon and almond milk tart with a fig crust

Today was one of those days where I came home with a lovely Avo but figured that I dont have almonds or cashews to make a crust. My domestic help and I found some figs, and decided to make a crust with that, it’s still in the freezer so I will update you about it when I take it out a couple of hours later.

Today was also the day when my lovely granny passed away. I’m not sure whether she would like Avo tarts but she used to love to cook and made some amazing Malayali food, and this and all the remaining mofo posts will be in her memory. I love you Ammama.

AVO LEMON TARTS WITH A FIG CRUST

What you need:

For the topping
One Avo (really ripe and ready to go)
A tablespoon of almond milk
Juice of half a lemon

For the crust

15 dried figs

What to do:

1. Blend the figs with some water. If they are not blending, cut them into four and try again.

2. Pat them into two ramekins.

3. Blend the top ingredients together. I deliberately didn’t add any sweetener, as the figs are super sweet.

4. Put the topping on the crust and freeze!

Here is what the tarts look like once out of the ramekins, not too appetising but really really good :)))