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Showing posts with label Curry. Show all posts
Showing posts with label Curry. Show all posts

Sunday, November 12, 2017

Vazhakkai Varuval Recipe / Valakkai Fry / Raw Banana Fry Recipe

images of Vazhakkai Varuval Recipe / Valakkai Fry / Raw Banana Fry Recipe
Vazhakkai Fry
Ingredients for marination
Raw banana - 2 medium size
( Peel the skin and cut into semi thick slices )
Turmeric powder - 1/2 tsp
Salt to taste
Red chilly powder - 1 tsp heaped
Coriander powder - 1/2 tsp
Crushed fennel seeds - 1tsp
Tamarind juice - 1 tsp
Tempering
Oil - 1 tbsp
Mustard - 1 tsp
Urad dal - 1/2 tsp
Curry leaves few
Hing - a pinch
Method
Take a wide plate add all the ingredients mentioned under marination.
Mix well and leave it for 15 minutes.
Heat oil in a pan and temper it with above ingredients.
Now add the marinated mixture and in low flame fry till the vegetable is crisp and light brown on all sides.Switch off the stove.
Best served as side dish for rice.

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Wednesday, August 30, 2017

Brinjal Kobbari Karam / Vankaya Kobbari Karam / Gutti Vankaya Kobbari Karam / Stuffed Brinjals With SpicyCoconut Mixture

images of Brinjal Kobbari Karam / Vankaya Kobbari Karam / Kutti Vankaya Kobbari Karam / Stuffed Brinjals With SpicyCoconut Mixture
Vankaya Kobbari Karam
Ingredients ground to a smooth paste
Fresh coconut - 1/4 cup
Kashmiri red chillies - 2
Jeera/Cumin seeds - 1 tsp
Garlic cloves - 4
Tamarind a very small piece
Salt to taste
Red chilly powder - 1/4 tsp
Turmeric powder - 1/4 tsp
Method
Take all above mentioned ingredients in a blender.
Pour very little water and make a smooth thick paste.Keep it aside.
Other ingredients
Chopped onion - 1/4 cup
Curry & coriander leaves
Small purple brinjals - 5
Oil - 2 tbsp
Method
Wash and wipe the brinjals,make a plus (+) shape slit on top.Do not cut till the end.
Now fill the brinjals with the ground masala.
Heat oil in a kadai place the stuffed brinjals,remaining masala,chopped onion and few curry leaves.
Sprinkle very little water and cover it with a lid.In intervals gently mix the brinjals so they don;t break.Fry till oil separates the pan and the brinjals are well cooked.
Switch off the stove garnish with curry and coriander leaves.
Best served with plain rice.

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Monday, July 24, 2017

Channa Dhal Dhokla Masala Fry / Dhokla Masala Fry Recipe

images of Channa Dhal Dhokla Masala Fry / Dhokla Masala Fry Recipe
Dhokla Masala Fry
Ingredients ground to a smooth paste
Soaked channa dhal / Bengal gram-1/2 cup
Baking soda -a large pinch
Garlic -1
Salt to taste
Red chilly powder-a pinch
(Grind above ingredients to a smooth thick batter,mix in the baking soda just before steaming.Pour it in a greased plate & steam it till cooked.Cool & cut into small pieces)
Ingredients ground to a smooth paste
Coconut-1 tbsp
Green chillies-2
Ginger & garlic paste-1/2tsp
Cinnamon-a small piece
Cloves-2
Fennel seeds-1/2tsp
Turmeric powder-1/8tsp
Other ingredients
Oil-3tsp
Bay leaf-1
Chopped onion-1/2
Salt to taste
Coriander leaves for garnish
Method
Heat oil in a pan and temper it with bay leaf,add the onion and fry till light brown.
Now add the ground masala and fry till raw smell has disappeared.Add salt if needed.
Add the dhokla cubes and toss it gently make sure all the pieces are well coated with the masala.
Switch off the stove and serve as a side dish for rice.

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Tuesday, June 13, 2017

Carrot Pasiparuppu Poriyal / Carrot Moongh Dal Stir Fry / Carrot Poriyal

images of Carrot Pasiparuppu Poriyal / Carrot Moongh Dal Stir Fry / Carrot Poriyal
Carrot Pasiparuppu Poriyal
Ingredients
Grated carrot-2
Split yellow moongh dal boiled-1/3 cup
(i used with skin)
Salt to taste
Turmeric powder-1/8tsp
Ingredients dry ground to a smooth powder
Coconut(i used desiccated)-1tbsp
Red chillies-2
Garlic-3
Tempering
Oil-2tsp
Mustard & Jeera-each-1/2 tsp each
Curry leaves-little
Method
Heat oil in a pan and temper it with above ingredients.
Now add the carrot,salt and turmeric powder fry for a minute.
Add the cooked moongh dal and the ground paste,sprinkle very little water cover and cook till done.
Switch off the stove garnish with curry leaves and best served as side dish for rice.

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Friday, June 2, 2017

Vazhathandu Poriyal Recipe / Vazhaithandu Poriyal / Valaithandu Poriyal / Banana Stem Fry Recipe / Plantain Stem Poriyal

images of Vazhathandu Poriyal Recipe / Vazhaithandu Poriyal / Valaithandu Poriyal / Banana Stem Fry Recipe / Plantain Stem Poriyal
Vazhaithandu Poriyal
Ingredients
Chopped banana stem / vazhaithandu - 1 & 1/2 cups
( How to clean & cut vazhaithandu click HERE )
Salt to taste
Turmeric powder - 1/4 tsp
Curry & coriander leaves -for garnish
Grated coconut - 1 tbsp
Tempering
Oil - 1 tsp
Mustard,jeera,Urad & channa dal - each 1/4 tsp
Slit green chillies - 2
Hing - a pinch
Method
Heat oil in a pan temper it with above ingredients.
Now add the banana stem saute for a minute.
Add turmeric powder,salt & sprinkle very little water.
Cover & cook till its done.Add the coconut,curry & coriander leaves.
Toss well till everything is combined.
Serve as a side dish for rice.
Note:
a) Soaked handful of moongh dal can also be added for a variation.

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Sunday, March 12, 2017

Keerai Mor Kootu / Mor Kootu Recipe / Mor Keerai / More Kootu Recipe / Spinach in Yogurt Sauce

images of Keerai Mor Kootu / Mor Kootu Recipe / Mor Keerai / More Kootu Recipe / Spinach in Yogurt Sauce
Keerai Mor Kootu
Ingredients ground to a smooth paste
Grated fresh coconut - 2 tbsp
Jeera / cumin- 1/2 tsp
Green chillies - 1
Soaked rice or rice flour - 1/4 tsp
( Grind above ingredients to a smooth paste )
Tempering
Coconut oil - 1 tsp
Mustard - 1/4 tsp
Methi/fenugreek seeds - 5
Urad dal - 1/4 tsp
Red chillies -1
Curry leaves few
( Heat oil in a pan & temper it with above ingredients.Keep it aside )
Other ingredients
Thandu keerai  - 1 & 1/2 cups chopped
( or any spinach you like )
Salt to taste
Sugar a pinch
Beaten curd - 1/4 cup
Method
Take a pan add the chopped spinach,salt & sugar,pour very little water & cook till done.
Now add the ground paste & give a boil.Switch off the stove.
Once warm add the curd & tempering.
Mix well & serve it as a sidedish for rice.
Note:
a) While cooking spinach do not cover it with a lid,you will loose the green colour.
b) Instead of spinach you can replace with white pumpkin or cabbage,
Check out for Cabbage Mor Kootu HERE

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Tuesday, November 1, 2016

Broccoli Paruppu Usili Recipe / Broccoli Usili Recipe

images for Broccoli Paruppu Usili Recipe / Broccoli Usili
Broccoli Paruppu Usili
Ingredients
Channa dal-1/4 cup
Toor dal-1/4 cup
Red chillies-1
Green chillies-1
Salt to taste
Hing-1/8tsp
Chopped broccoli-2 cups
Curry & coriander leaves-for garnish
Tempering
Oil-2tsp
Mustard-1/2tsp
Urad dal-1/4tsp
Jeera/cumin-1/4tsp
Method
Soak chillies, channa & toor dal in water for 2 hour.
Drain the water & grind along with salt & hing to a thick coarse paste.
Grease idli plates with oil,spread this mixture evenly & steam it for 10 minutes till cooked.
Cool the mixture & crumble it with your fingers,keep it aside
Heat oil in a pan & temper it with above ingredients.
Add the chopped broccoli in low flame fry till cooked.
Add the crumbled dal mixture & toss it well.Switch off the flame.
Garnish with curry & coriander leaves & serve them with rice.
Note:
You can also use grated coconut for garnish.

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Sunday, August 7, 2016

Beerakaya Fry Recipe / Beerakaya Nuvvu Koora Recipe / Ridge Gourd Sesame Stir Fry / Beerakaya Vepudu / Peerkangai Fry

Images for Beerakaya Fry Recipe / Beerakaya Nuvvu Koora Recipe / Ridge Gourd Sesame Stir Fry / Beerakaya Vepudu / Peerkangai Fry
Beerakaya Fry
Ingredients
Beerakaya/Ridge gourd  chopped -1 long
Chopped onion-1/4
Chopped tomato-1 small
Crushed garlic-1
Curry leaves few
Coriander leaves few for garnish
Grated coconut -1tbsp
Salt to taste
Turmeric powder-1/4tsp
Red chilly powder-1/2tsp
Sesame powder-1tbsp
(dry roast the sesame seeds till it splutters,cool & dry powder)
Tempering
Oil-2tsp
Mustard -1/2tsp
Urad dal & Jeera- each 1/4tsp
Method
Peel the ridge gourd & chop into small pieces.
Heat oil in a pan & temper it with above ingredients.
Fry onion,tomato,garlic,ridge gourd & curry leaves for 2 minutes till light brown.
Now add the dry ingredients,fry for a minute.reduce the flame cover it with a lid & cool till raw smell has disappeared & curry is dry.
Switch off the flame sprinkle the grated coconut & sesame powder,toss it well
Garnish with coriander leaves & serve with plain rice.

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Thursday, May 26, 2016

Vankaya Kothimeera Vepudu Recipe / Vankaya Kothimira Vepudu Recipe / Vankaya Kothimeera Kaaram Kura Recipe

images of Vankaya Kothimeera Vepudu Recipe / Vankaya Kothimira Vepudu Recipe / Vankaya Kothimeera Kaaram Kura Recipe
Vankaya kothimeera
Ingredients ground to a smooth paste
Chopped fresh coriander leaves - a small bunch
Salt to taste
Turmeric powder - 1/2 tsp
Chopped onion - 1 tbsp ( Optional)
( I add just to increase the quantity)
Green chillies - 6
( If your chillies are spicy reduce)
Garlic - 2
Jeera/Cumin - 1 tsp
Other ingredients
Long Green brinjals - 6
(cut it into x shape half through the brinjals)
Oil - 12 tsp
Method
Heat oil in a pan add the brinjals in medium high flame roast it till its half cooked & the outer skin has turned brown.
Now pour the ground masala into the roasted brinjals.
Sprinkle very little water,cover & cook in low flame.
In intervals gently turn the brinjals along with the masala,make sure you don't break the brinjals.
Cook till raw smell has disappeared & oil has started to leave the sides of the pan.
Switch off the stove & serve it with plain rice.
Note:
a) You can even stuff the masala into the brinjals & fry.
b) You can also cut the brinjals into strips & cook it with the masala.
c) Adding garlic & onion is optional but i love to add for extra flavour.
d) Try this recipe with any kind of brinjals.

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Wednesday, May 18, 2016

Kothavarangai Poriyal / Cluster Beans Fry

images of
Kothavarangai Poriyal
Ingredients
Chopped kothavarangai/cluster beans - 1 & 1/2 cups
Salt to taste
Turmeric powder - 1/4 tsp
Grated coconut - 1 tbsp
Curry & Coriander leaves for garnish
Tempering
Oil - 1 tsp
Red chillies - 1
Cumin & Mustard - together 1 tsp
Hing - 1/8 tsp
Method
Heat oil in a pan temper it with above ingredients.
Now add the chopped cluster beans,salt & turmeric powder saute for a minute.
Sprinkle very little water cover & cook till the vegetable is soft.
Switch off the stove,add grated coconut,curry & coriander leaves mix well.
Serve as side dish for plain rice.

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Monday, May 16, 2016

Avocado Bharta Recipe / Avocado Bhartha Recipe - A Quick Side Dish For Roti

images of Avocado Bharta Recipe / Avocado Bhartha Recipe.
Avocado Bharta
Ingredients
Chopped onion-1/2
Chopped tomato-2
Chopped green chillies - 1
Salt to taste
Red chilly powder - 1/4 tsp
Coriander powder - 1/4 tsp
Garam masala- 1/8 tsp
Turmeric powder - 1/8 tsp
Ginger & Garlic paste-1/4tsp
Avocado mashed-2
Lemon juice - 1 tsp
Chopped coriander & curry leaves
Tempering
Oil-3tsp
Mustard & Jeera -1/2 tsp each
Method
Heat oil in a pan temper it with above ingredients.
Add onion & green chillies fry till light brown,now add the tomato,ginger & garlic paste & all the dry ingredients.
Fry till raw smell has disappeared & oil has separated the masala.
Reduce the flame & add the mashed avocado give a quick mix & switch off the stove.
Lastly add the lemon juice,curry & coriander leaves & mix.
Best served with Roti.

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Sunday, March 20, 2016

Nellur Brinjal Fry / Brinjal Fry Nellore style Recipe / Nellore Brinjal Fry Recipe

images of Nellur Brinjal Fry / Brinjal Fry Nellore style Recipe /  Nellore Brinjal Fry Recipe
Nellore Brinjal Fry
Ingredients
Eggplant chopped-1 big
or Small brinjal-8
Tempering
Oil-4tsp
Jeera/cumin-1tsp
Curry leaves-little
Fry in 1tsp of oil till light brown & make a paste
Channa dal-2tsp
Coriander seeds-1tsp
Red chilies-5
Onions-1/2
Mustard-1tsp
Coconut-1tbsp
Salt to taste
Turmeric powder-1/4tsp
Method.
Heat oil in a pan & temper it with jeera.
Add the ground masala & brinjals,sprinkle very little water,cover it with a lid.
In medium low flame cook till brinjals are done.
Fry till oil separates from the masala,switch off the flame.
Garnish with coriander leaves & serve it with rice.
Note:
You can also stuff the masala into the brinjals and fry.

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Friday, March 18, 2016

Vendakkai Poriyal Recipe / Okra Fry Recipe / Ladies Finger Fry / Bhindi Fry Recipe - A Quick Bhindi Fry


images of Vendakkai Poriyal Recipe / Okra Fry Recipe / Ladies Finger Fry / Bhindi Fry Recipe
Vendakkai Poriyal
Ingredients
Chopped Vendakkai/Okra/Bhindi-2 cups
Oil - 6 tsp
Chilly powder - 1 tsp
Turmeric powder-1/2tsp
Coriander powder - 1/2 tsp
Salt to taste
Mustard -1/2 tsp
Hing-little
Method
Pour oil in a pan temper it with mustard.
Add the okra & fry it in medium high flame,keep frying nicely till the okra is cooked.
Reduce the flame & add all the dry masalas and give a nice toss.
Switch off the stove & serve it with rice or roti.
Tips
Click  here to see how to get rid of stickiness from okra.

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Tuesday, March 15, 2016

Thaalu Thoran Recipe / Chembu Thal Thoran Recipe / Taro Stem Fry Recipe

images for Thaalu Thoran / Chembu Thal Thoran / Taro Stem Fry Recipe
Chembu Thal Thoran
Ingredients
Taro stem chopped - 1 & 1/2 cups
Boiled black channa dal with little salt -2 cups
Salt to taste
Turmeric powder-1/8tsp
Coconut oil-2tsp
Mustard-1/2tsp
Curry leaves-few
Ingredients ground to a coarse paste
Small onions-2 or 3
(I used 1tbsp chopped big onion)
Garlic-1
Green chillies-1 or 2
Coconut-1/4 cup
(Grind all above ingredients to a coarse paste,do not add water while grinding)
Method
Peel the taro stem & cut into small pieces.Add salt mix & leave it for 15 minutes.
Squeeze out the water & keep the vegetable aside.
Heat 1tsp of coconut oil in a pan,temper it with mustard & curry leaves.
Now add the vegetable & in low flame cook it for 1 or 2 minutes.Add the cooked black channa,salt & turmeric powder,toss it well.
Add the ground mixture & mix till everything is well combined.
Switch off the flame,pour 1tsp of coconut oil & curry leaves on top.
Toss well & serve them with plain rice.

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Thursday, March 3, 2016

Stuffed Brinjal Recipe / Stuffed Brinjal Fry Recipe

images of Stuffed Brinjal Recipe / Stuffed Brinjal Fry Recipe
Stuffed Brinjal
Ingredients for grinding
Urad Dal-1tbsp
Moongh Dal-1tbsp
Toor Dal-1tbsp
Channa Dal-1tbsp
Coriander seeds / Dhania-2tsp
Jeera/cumin-1tsp
Red chillies-4
Hing-1/2tsp
Methi/fenugreek seeds-1/2tsp
(Roast above ingredients with 1tsp of oil. Cool & dry grind it to a coarse powder)
Ingredients
Small purple brinjal/small eggplants-6
Chopped onions-2tbsp
Chopped curry leaves little
Chopped Coriander leaves a hand full
Oil-2tbsp
Salt to taste
Turmeric powder-1/2tsp
Method
Slit brinjals half way from top like a cross ,do not cut fully otherwise you won't be able to fill the masala.
In a mixing bowl mix the ground powder,salt,turmeric powder,chopped onion,tomato,curry & coriander leaves.
Take small portion of the masala & fill it inside the brinjals,press it well.
Heat oil in a pan arrange the brinjals & the left over masala if any on top.
Slowly roast it till the brinjals are half cooked on all sides.
Sprinkle some water,cover & cook the brinjals in low heat till its fully cooked.
In intervals give a mix & cook it till all the sides are brown & oil separates the masala.
Make sure you don't break the brinjals while mixing.Always give a gentle mix.
Switch off the stove garnish with some curry & coriander leaves.
Best served with chapathi or rice.
Note:
Desiccated coconut can also be added for the filling for extra taste.
Mix gently to ensure they don't break.

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Thursday, December 10, 2015

Kovakkai Podi Fry Recipe / Kovakai Fry Recipe / Ivy Gourd Fry

images of Kovakkai Podi Fry Recipe / Kovakai Fry Recipe / Ivy Gourd Fry
Kovakkai Fry
Ingredients
Kovakkai / Ivy Gourd sliced-3 cups
Salt to taste
Turmeric powder-little
Oil-3tsp
Ingredients dry fry & powder
Sesame seeds-1tsp
Grated coconut-1 tsp
Garlic-1
Channa dhal-1/2tsp
Urad dhal-1/2tsp
Red chillies-3
Curry leaves-2tsp
Jeera-1tsp
Coriander seeds-1tsp
Pepper- 3
( Dry roast all above ingredients till light brown.Cool & powder )
Method
Heat oil in a pan add kovakkai,salt & turmeric powder fry a bit.
Sprinkle very little water cover & cook it till done.
Sprinkle the ground powder,mix till everything is well coated.
Switch off the stove & best served as a side dish for rice.

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Wednesday, December 9, 2015

Potato Podimas Recipe / Urulai Podimas Recipe

images of Potato Podimas Recipe / Urulai Podimas Recipe
Potato Podimas
Ingredients.
Boiled & mashed potatoes-2 small
Chopped onion-1/2
Chopped green chillies-4
Chopped garlic-4
Curry leaves-little
Turmeric powder-1/2tsp
Salt to taste
Hing-1/2tsp
Tempering.
Oil-4tsp
Mustard-1/2tsp
Urad dal-1/4tsp
Channa dal-1/2tsp
Method.
Heat oil in a pan,temper it with above ingredients.
Add onion,garlic,green chillies,hing,turmeric powder & salt.
Fry till onions are golden brown,add the mashed potatoes.
In low flame fry till its light brown.
Switch off the flame & garnish with curry leaves.
This is a good side dish for any Karakuzhambu.

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Monday, October 12, 2015

Aloo Bhindi Masala Recipe / Aloo Bhindi Ki Sabzi Recipe - Potato Ladies Finger Masala Recipe

images of Aloo Bhindi Masala Recipe / Aloo Bhindi Ki Sabzi Recipe - Potato Ladies Finger Masala Recipe
Aloo Bhindi Masala
Ingredients ground to a smooth paste
Chopped onion - 1/2
Tomato - 2 small
Salt to taste
Red chilly powder - 1/2 tsp
Coriander powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Kitchen king masala or Garam Masala - 1tsp
Ginger and Garlic paste - 1 tsp
Tempering 
Oil- 2 to 3 tbsp
Jeera /cumin seeds - 1/2 tsp
Kastoori methi crushed - 1tsp
Other ingredients
Potato / Aloo - 1 large
( peel the skin & cut into thin rounds)
Ladies finger/Okra/Bhindi - 8
( Cut into half)
 Oil to shallow fry the Potato & Bhindi
images of Aloo Bhindi Masala Recipe / Aloo Bhindi Ki Sabzi Recipe - Potato Ladies Finger Masala Recipe
Aloo Bhindi Masala
Method
Heat oil in a pan sprinkle some salt add the potatoes.
Shallow fry them till its light golden brown on both sides.Keep it aside.
In the same oil fry the bhindi till its light brown on all sides,keep it aside.
Take a mixi jar add the onion,tomato,ginger & garlic,slightly crush.
Now add the remaining spice powder & grind to a smooth paste.
Heat oil in a pan temper it with jeera & kastoori methi.
Now add the ground paste,in medium low flame fry the masala till raw smell has disappeared & oil started to separate from the masala.
Pour little water,fried potato & bhindi.
Cover & cook till the masala is thick and well coated with the vegetables.
Gently mix in between to avoid potatoes to break.
Switch off the stove,garnish with ginger strips.
Best served with roti.

Note:
a) Once vegetables are added gently mix in between,otherwise potatoes will break.
b) If you think you don't want to shallow fry the vegetables,try roasting in oven.I have not tried.

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Monday, June 22, 2015

Mor Kootu Recipe / Cabbage More Kootu Recipe / More Kootu Recipe

images for Mor Kootu Recipe / Cabbage More Kootu Recipe
Cabbage Mor Kootu
Ingredients ground to a smooth paste
Fresh grated coconut - 1/4 cup heaped
Green chillies - 2
Jeera / Cumin seeds - 1/2 tsp
( Pour some water & grind it to a smooth paste)
Tempering ingredients
Coconut oil - 1 tbsp
Mustard - 1/2 tsp
Methi / fenugreek seeds - 5
Hing - 1/8 tsp
Red chillies - 2
Curry leaves few
Other ingredients
Chopped cabbage - 1 & 1/2 cups
Salt to taste
Beaten curd - 1/2 cup
Method
Cook the cabbage with salt & little water.
When half cooked add the ground coconut paste & cook till everything is well combined.
Switch off the stove & add the beaten curd & mix it well.
Once curd is added do not boil the kootu.
Heat oil in a pan & temper it with above ingredients.
Pour it into the kootu mix & serve as a side dish for rice.

Note:
a) You can use white pumpkin,chow chow,vazhaithandu,instead of cabbage for this recipe.
b) 1 tsp of soaked rice can be added while grinding coconut to give thickness to your kootu.

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Wednesday, June 10, 2015

Achari Baingan Recipe / Achaari Baingan Recipe / Eggplant in Picking Spices

images for Achari Baingan Recipe / Achaari Baingan Recipe / Eggplant in Picking Spices
Achari Baingan
Ingredients
Long purple brinjal/ Eggplant-1
(cut into finger size strips)
Salt to taste
Chilly powder-1/2tsp
Turmeric powder- 1/4 tsp
Tomato-1
(make a puree)
Ginger & garlic paste-1/4tsp
Amchur/ Dry mango powder-1/4tsp
Tempering
Oil-3 tbsp
Mustard-1/2tsp
Methi/ Fenugreek seeds-6
Methi & Jeera powder- each 1/4tsp
Somph / Fennel seed powder-1/2tsp
Method
Heat 2 tbsp of oil in a pan, add the brinjals,salt & turmeric powder.
Fry the brinjals till light brown,make sure you don't break the pieces,keep it aside.
Heat remaining oil in the same pan temper it with above ingredients.
Add the ginger/garlic paste,salt,chilly powder,amchur powder & tomato puree.
Fry till the raw smell disappears & the whole mixture is almost dry & oil separates the masala.
Now add the brinjals stir gently till all the pieces are well coated with the masala.
Switch off the stove & serve it with roti or rice.

Thanks for visiting !