Dhaba Style Bhindi Masala / Bhindi Masala Curry / Bhindi Masala Recipe / Okra Masala Recipe / Dhaba Style Okra Masala Recipe

Dhaba Style Bhindi Masala

Ingredients for the masala

Curd - 1 & 1/2 tbsp

Red chilly powder - 1/2 tsp

Kashmiri chilly powder - 1 tsp

Coriander powder - 1tsp

Turmeric powder - 1/4 tsp

Salt to taste

Jeera powder - 1/2 tsp

Hing - 1/8 tsp

Garam masala - 1/4 tsp (optional)

Besan- 1 tsp

( Mix all above ingredients together to form a smooth paste)

Tempering ingredients

Oil - 3 tbsp

Ghee - 2 tsp

Jeera - 1 tsp

Red chilies - 2

Cinnamon - a small stick

Bay leaf - 1

Other ingredients

Bhindi/Okra - 1 pound ( around 1/2 kg)

( trim the edges and cut in half)

Chopped onion - 1 cup

Chopped large tomato - 2

Ginger & Garlic paste together - 1 tsp heaped

Coriander leaves for garnish

Method

Shallow fry bhindi in oil with little salt till it changes its color, keep it aside.

Heat oil and ghee in a pan temper it with above ingredients.

Add onion and fry till its light brown ,now add the ginger garlic paste and sauté till raw smell has disappeared completely.

Add the chopped tomatoes and cook till they are mashed well.

Now pour the curd masala mixture, in low flame cook till oil separates the pan.

Add the fried bhindi pour some water cover and cook till the masala is thick.

Switch off the stove garnish with coriander leaves.

Best served as side dish for Roti.

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Madurai Urulai Pottalam Recipe / Madurai Kizhangu Pottalam Recipe / Madurai Potato Masala / Spicy Potato Podimas / Madurai's Famous Potato Masiyal

 

Madurai Urulai Pottalam

Tempering

Sesame oil - 6 tsp

(add more if needed)

Fennel seeds and Mustard seeds - each 1 tsp

Other ingredients

Boiled peeled and mashed potato - 2 medium size

Curry leaves few

Chopped onion - 1 small size

( usually small onions are used in this recipe)

Chopped ginger - 1 tsp

Chopped garlic - 5

Chopped green chilies - 2

Salt to taste

Turmeric powder - 1/4 tsp

Red chilly powder - 1 tsp

Besan - 1 tsp (heaped)

Chopped coriander leaves for garnish/

Method

Heat oil in a pan and temper it with above ingredients.

Add the onion, garlic, ginger, green chilies and few curry leaves fry till light brown.

Reduce the flame and add the dry masala powders , besan and salt mix till raw small has disappeared.

Pour some water and cook till mixture is semi thick. now add the mashed potato.

In low flame mix till oil separates and switch off the stove. Garnish with coriander leaves.

Place this potato mixture on a banana leaf or lotus leaf wrap it well and tie with a rope. This is how they are served.

Enjoy as a side dish for curd rice!

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Vankaya Menthi Karam Recipe / Vankaya Menthi Kaaram Koora Recipe / Menthi Podi Veysina Vankaya Kura Recipe

 

Vankaya Menthi Karam Kura

Ingredients fried and coarsely powdered

Channa dal - 1 tbsp

Urad dal - 1/2 tbsp

Methi - 1/2 tsp

Mustard - 1/2 tsp

Red chilly - 4

Hing - a generous pinch

Oil - few drops

( Heat oil in a pan and fry above ingredients till light brown. Cool and grind to a semi coarse powder)

Other ingredients

Brinjals cut into strips - 1 cup

Turmeric powder - 1/4 tsp

Salt to taste

Tamarind juice - 1 tbsp

Curry leaves few for garnish.

Oil - 2 tbsp

Method

Heat oil in a pan and add the brinjals, salt and turmeric powder in low flame keep mixing till half cooked.

Pour the tamarind juice and the ground powder mix well.

Sprinkle some water cover and cook in low flame till combined and oil separates the masala.

Switch off the flame garnish with curry leaves and enjoy with rice.

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Aloo Beans Fry Recipe / Potato Beans Fry Recipe / Potato and French Beans Fry Recipe

 

Aloo Beans Fry

Ingredients

Aloo cut into strips - 2 medium size

French beans - 1 cup

Red chilly powder - 1/2 tsp

Chilly flakes - 1/4 tsp (optional)

Coriander powder - 1 tsp

Turmeric powder - 1/4 tsp

Salt to taste

Amchur powder - 1/4 tsp

Garam masala - 1/4 tsp

Chopped garlic - 4

Curry leaves few

Tempering

Oil - 1 tbsp

Mustard - 1 tsp

Jeera - 1/2 tsp

Kalonji - 1/4 tsp

Hing - 1/2 tsp

Method

Heat oil in a pan and temper it with above ingredients.

Add the potato , garlic , turmeric powder , salt and beans and sauté well. Cover for few minutes and cook in low flame.

Add the dry masala powders pour some water cover and cook in low flame till the vegetables are cooked. Switch off the flame and add curry leaves.

Enjoy with Roti or Rice!

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Appalam Kootu Recipe / Appala Kootu Recipe / Lentils Papad Curry Recipe / Papad Kootu Recipe

 

Appalam Kootu

Tempering

Coconut oil - 2 tsp

Vadavam - 1 & 1/2 tsp

( If you don't have then add mustard, urad dal and jeera)

Red chilly - 1

Curry leaves few

Grated coconut - 2 tbsp

Ingredients to be pressure cooked

Channa dal - 1/2 cup

Chopped onion - a handful

Chopped tomato -1

Turmeric powder - 1/2 tsp

Red chilly powder - 1/2 tsp

( Pressure cook till dal is soft and slightly mash it)

Other ingredients

Deep fried appalams -5 broken into big pieces

Salt to taste

Chopped coriander leaves for garnish

Method

Heat oil in a pan and temper with above ingredients.

Pour the pressure cooked dal add salt to taste into the tempering, mix and switch off the stove.

Garnish with coriander leaves and enjoy with hot rice.

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Gajar Matar Sabzi Recipe / Carrot Peas Sabzi Recipe / Carrot Peas Stir Fry / Gajar Mutter Sabzi Recipe - Easy Sabzi Recipes

 

Carrot Peas Sabzi

Tempering

Ghee - 2 tsp

Jeera - 1 tsp

Hing - 1/2 tsp

Chopped garlic -3

Other ingredients

Chopped carrots - 2 cups (heaped)

Fresh peas - 1 cup

Salt to taste

Red chilly powder - 1 tsp

Coriander powder - 1/2 tsp

Turmeric powder - 1/4 tsp

Garam masala - 1/2 tsp

Chopped Coriander leaves for garnish

Method

Heat ghee in a pan and temper it with above ingredients.

Add the carrots and peas saute for a minute, add the dry masala powders and saute till raw smell has disappeared.

Pour some water cover and cook till vegetables are cooked.

Lastly add the garam masala and mix well and switch off the stove.

Garnish with coriander leaves and enjoy as a side dish for rice or roti!

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Poori Wale Aloo Sabzi Recipe / Aloo Sabzi For Poori Recipe / Quick Aloo Sabji For Puri Recipe / Poori Aloo Sabzi Recipe - No Onion No Garlic Recipe

Poori Wale Aloo

Tempering

Oil - 1 tbsp

Jeera - 1 tsp

Slit green chilies - 3

Hing - 1/2 tsp

Other Ingredients

Boiled aloo - 3 medium size

( mash and make sure the pieces are slightly big)

Turmeric powder - 1/2 tsp

Red chilly powder - 1 tsp

Garam masala - 1 tsp

Chaat masala - 1 tsp

Salt to taste

Crushed kasturi methi - 1 tsp

Water as needed

Chopped coriander leaves - 2 tbsp

Method

Heat oil in a pan and temper it with above ingredients. Reduce flame and add chilly powder mix quickly make sure you don't burn them.

Add aloo and mix well, pour needed water and in low flame cook till raw smell has disappeared.

Add the dry masala powders , kastoori methi and salt mix well.

Switch off the stove and garnish with coriander leaves and enjoy with Poori.

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Beetroot And Broad Beans Poriyal / Beetroot And Surti Papdi Lilva Fry

Beetroot Broad Beans Poriyal

Ingredients
Chopped beetroot - 1 medium size
Surti papdi lilva/baby broad beans - 1/4 cup
Salt to taste
Turmeric powder - 1/4 tsp
Grated coconut - 1 tbsp
Curry and coriander leaves - for garnish
Tempering
Oil - 2 tsp
Mustard, Urad dal - 1 tsp together
Red chilly - 1
Curry leaves - few
Chopped onion - a handful
Method
Steam or pressure cook the beetroot and beans with some water,salt and turmeric powder.I cooked it in Instant pot for 2 minutes.
Heat oil in a pan temper it with above ingredients. Fry till onions are light brown.
Now add the beetroot and beans sauté till all water has evaporated.
Lastly add the grated coconut give a quick mix switch off the stove.
Garnish with coriander leaves and best served as side dish for rice.

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Raw Papaya Thoran Recipe / Kaplanga Thoran Recipe / Omakka Thoran Recipe / Green Papaya Thoran Recipe / Green Papaya Poriyal / Kerala Style Thoran Recipe

Raw Papaya Thoran

Ingredients ground to a coarse paste

Grated coconut - a handful

Small onions - 6

Green chilies - 3

Black pepper - 1/4 tsp

( crush the above ingredients to a coarse mixture)

Tempering

Coconut oil - 3 tsp

Mustard - 1 tsp

Urad dal - 1 tsp

Curry leaves few

Other ingredients

Raw papaya chopped - 2 cups

( peel the skin of the raw papaya and remove the seeds)

Chopped curry and coriander leaves for garnish

Turmeric powder - 1/2 tsp

Salt to taste

Method

Heat oil in a pan and temper it with above ingredients.

Add the raw papaya, turmeric powder and salt sauté for a minute. Sprinkle some water cover and cook the vegetable till cooked.

Now add the ground mixture and sauté for 2 to 3 minutes or till combined and switch off the stove.

Garnish with curry and coriander leaves and serve as a side dish for rice.

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Neem Flower And Brinjal Fry Recipe / Nimba Kadha Bhaja Recipe / Stir-Fried Neem Bud with Eggplant

Neem Flower And Brinjal Fry 

Ingredients

Fresh neem flowers - a handful

( Do not add too much then the dish will be very bitter)

Green medium size brinjals  -3 cut into small cubes

( any colour brinjal is fine)

Chopped onion - a handful

Crushed garlic - 2

Salt to taste

Turmeric powder - 1/2 tsp

Red chilly powder - 1/4 tsp

Sugar - 1 tsp

Chopped coriander and curry leaves for garnish

Tempering

Oil - 6 tsp

Mustard - 1 tsp

Jeera - 1/2 tsp

Method

Heat oil in a pan temper it with the above ingredients.

Add onion, garlic and brinjal sauté in low flame till light brown. Add the washed neem flowers and give a nice stir.

Add ,salt , red chilly powder and turmeric powder, fry for a minute, sprinkle very little water cover and cook till raw smell has completely disappeared.
Lastly add the sugar, curry and coriander leaves, mix well and switch off the stove.
Serve them with hot rice.

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Vazhakkai Podi Recipe / Raw Plantain Podi Recipe / Valakai Podi Recipe / Raw Banana Podi Recipe / Spicy Plantain Crumble Recipe - An Easy Side Dish For Rice

Vazhakkai Podi

Ingredients

Vazhakkai / Raw plantain / Raw banana - 1 medium size

Salt to taste 

Turmeric powder -1/4tsp

Chopped curry leaves few 

Sesame oil -2tsp

Ingredients dry roasted and ground to a semi coarse powder

Coriander seeds -1 & 1/2tsp

Channa dhal-1tsp

Methi-1/4tsp

Jeera-1/2tsp

Red chillies-2

Coconut - 1 tbsp

Hing - 1/2 tsp

(Dry roast all the above ingredients till light brown. Cool the mixture and dry grind to a semi coarse powder, keep it aside)

Method 

Steam the raw plantain with the skin till cooked.

Cool and peel the skin, grate the raw banana finely & put it in a bowl.

Now add the oil, salt ,curry leaves and the ground powder to the grated raw plantain & mix till well combined.

Serve it as a side dish for rice.

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Bhindi Do Pyaza / Easy Bhindi Do Pyaza / Dhaba Style Bhindi Do Pyaza - Easy Side Dish Recipes

Bhindi Do Pyaza

Ingredients

Ghee - 1 tbsp
Oil - 3 tsp
Cinnamon - a small piece
Cardamom - 2
Cloves - 2
Bay leaf - 1
Jeera - 3/4 tsp
Crushed coriander seeds - 1/2 tsp
Red chilies - 3

Other ingredients

Okra / Bhindi - 30
( cut into any size or shape)
Thinly sliced ginger strips - 1 tsp
Chopped coriander leaves for garnish
Chopped tomato - 1 large
( make a puree)
Chopped onion - 1/2
Onions - 1 cup cut into big cubes
Salt to taste
Red chilly powder - 1 tsp
Kashmiri red chilly powder - 1/2 tsp
Coriander powder - 1/2 tsp
Turmeric powder - 1/2 tsp
Garam masala - 1/2 tsp

Dhaba Style Bhindi do Pyaza

Method

Heat oil in a pan add the cut okra, salt fry in medium high flame till all sides are light brown,
Reduce flame and add the diced onion and sauté till its translucent, remove and keep it aside.
In the same pan add the ghee and remaining oil add the tempering ingredients and sauté.
Add the chopped onion and thinly sliced ginger strips sauté till onions are light brown.
Add the tomato puree and fry till raw smell has disappeared.
Add the dry masala powders except the garam masala saute till raw smell has disappeared.
Pour water cover and cook till gravy is semi thick. Add the fried okra and onion mix well.
Lastly add the garam masala mix. and switch off the stove.
Garnish with coriander leaves and serve with Jeera rice or Roti.

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Pudalangai Thokku Recipe / Snake Gourd Thokku Recipe - Simple Side Dish

Pudalangai Thokku

Ingredients for tempering

Oil - 1 & 1/2 tbsp

Mustard - 1 tsp

Urad dal - 1/2 tsp

Jeera - 1/4 tsp

Curry leaves few

Other ingredients

Finely chopped snake gourd - 1 & 1/2 cups

Chopped onion - 1/4 cup

Chopped tomato - 1 large

Chopped garlic - 6

Chopped green chillies - 2

Salt to taste

Turmeric powder - 1/4 tsp

Red chilly powder - 1 tsp

Coriander powder - 3/4 tsp

Garam masala - 1/2 tsp

Chopped coriander leaves for garnish

Method

Heat oil and temper with above ingredients.

Add onion, garlic and green chillies till light brown then add the tomato and snake gourd and saute till tomatoes are mashed well.

Add the dry masala powders and fry for a minute, pour some water cover and cook till vegetable is cooked and oil separates the masala.

Switch off the stove garnish with coriander leaves. Best served as a side dish for rice or roti.

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Raw Banana Podimas / Vazhakkai Milagu Podimas / Valaikkai Milagu Poriyal / Raw Banana Pepper Fry

Vazhakkai Milagu Podimas 

Ingredients dry roasted and powdered

Black pepper - 1 tsp

Jeera - 1/2 tsp

Fennel seeds - 1/4 tsp

Coriander seeds - 1/2 tsp

Thur dal - 1 tsp

( Dry roast till colour changes,cool and grind to a semi coarse powder)

Other Ingredients

Raw banana / Vazhakkai - 1 large

( steam with the skin till cooked then peel off the skin and grate ,keep it aside)

Chopped onion - a handful

Slit green chilies - 4

Salt to taste

Turmeric powder - 1/4 tsp

Curry leaves few

Oil - 1 tbsp

Mustard seeds - 1 tsp

Method

Heat oil in a pan temper with mustard seeds.

Add chopped onions, curry leaves and green chilies sauté till color changes.

Add the steamed grated raw banana,salt and turmeric powder, gently mix till well combined.

Lastly add the ground spice powder and toss well.Switch off the store garnish with coriander leaves.

Best served as a side dish with rice.

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Aloo Palak Fry / Aloo Palak Vepudu / Potato Spinach Fry / Potato Palak Fry / Aloo Palak Stir Fry / Aloo Palak Sabzi

Aloo Palak Fry

Tempering

Oil - 4 tsp

Mustard - 1 tsp

Urad dal - 1/2 tsp

Jeera - 1/2 tsp

Red chillies - 2

Hing - a generous pinch

Other ingredients

Large potato - 1

( skin peeled and cut into cubes)

Chopped Palak - a small bunch  

Chopped onion - a handful

Crushed garlic - 3

Red chilly powder - 1 tsp

Coriander powder - 1/2 tsp

Turmeric powder - 1/4 tsp

Jeera powder - 1/4 tsp

Garam masala - 1/8 tsp

Salt to taste

Chopped curry and coriander leaves for garnish

Method

Heat oil in a pan and temper it with above mentioned ingredients.

Add chopped onion,garlic and the cubed potatoes saute for a minute.Add turmeric powder and salt in low flame fry till potatoes are cooked.

Add the red chilly powder,coriander powder,jeera powder and the chopped palak saute till raw smell has disappeared and everything is well combined.

Switch off the stove add the garam masala,chopped curry and coriander leaves.

Mix and best served as a side dish for rice or roti.

Note:

Replace with any greens of your choice in this recipe.

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Dahiwali Lauki / Al Yakhni / Kashmiri Lauki Recipe / Kashmiri Doodhi Yakhni / Bottle Gourd In Yogurt Gravy

Dahiwali Lauki

Ingredients crushed
Black cardamom - 1
Jeera - 3/4 tsp
Fennel seeds - 1/2 tsp
Cinnamon - a small piece
Cloves - 3
Ajwain - 1/2 tsp
( crush the ingredients slightly to this add 1/2 tsp red chilly powder,1/2 tsp coriander powder,1/4 tsp turmeric powder,1/2 tsp dry ginger powder,1/4 tsp hing mix and keep it aside)
Other ingredients
Bottle gourd/Lauki - peel out the skin cut into strips 2 cups
Beaten thick curd - 1 cup
Water - 1 cup or more if needed
Chopped coriander leaves - few
Salt to taste
Mustard oil - 2 tbsp
(If you don't have use any oil)
Oil for deep frying as needed
Chopped green chilly - 1
Method
Heat oil in a pan and deep fry the lauki in batches till light brown,keep it aside
Heat oil in a pan reduce flame and add the crushed masala powders,hing and green chillies,saute till raw smell disappers.
Now add the beaten curd and quickly mix it up to avoid curdling.
Add the water and cook till gravy is slightly thick add salt and the fried lauki.
Cook for one minute switch off the stove garnish with coriander leaves.
best served with roti or rice.

Note:
a) You can shallow fry lauki instead of deep frying.
b) Mustard oil gives best taste to this dish.
c) Bring curd to room temperature whisk well before pouring it in pan to avoid curdling.
d) Add water to the consistency you need,i like it a bit thick.

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Peerkangai Masiyal / Peerkangai Kadayal / Ridge Gourd Masiyal / Peerkangai Kadayal Without Dal

Peerkangai Masiyal

Tempering ingredients

Talimpu vadavam - 1 tsp

( or use mustard,urad dal and jeera )

Curry leaves few

Red chilly - 1

Sesame oil - 3 tsp

Other ingredients

Ridge gourd - 1 large size

( remove skin and cut into small cubes,before cooking taste a piece to check for bitterness)

Salt to taste

Turmeric powder - 1/2 tsp

Chopped onion - a handful

Chopped garlic - 3

Green chillies - 3

Tamarind juice - 1 tbsp

Peerkangai Kadayal

Method

Take a pan add the ridge gourd,onion,green chillies,turmeric powder and garlic,don't add water cover and cook till soft.

Add the tamarind juice and salt, cook for few more minutes and switch off the stove.

Mash this mixture well using a masher or cool and pulse once in a blender.

Heat oil in a pan and temper with above ingredients.

Pour the hot tempering into the ridge gourd mixture mix and serve hot with rice.

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Vazhaipoo Podimas Recipe / Valaipoo Podomas /Banana Flower Poriyal / Banana Flower Stir Fry

Vazhaipoo Podimas

Ingredients ground to a coarse mixture
Red chilly powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Salt to taste
Hing - 1/4 tsp
Grated coconut - 6 tsp
Peanuts - a handful
Fennel seeds/Somph - 1 tsp
Cinnamon stick a very small piece
( Make a coarse mixture,do not add water while grinding )
Tempering ingredients
Sesame oil - 3 tsp
Mustard - 1 tsp
Urad dal - 1/2 tsp
Curry leaves few
Other ingredients
Cleaned and chopped vazhaipoo/banana flower - 2 cups
( Steam the banana flower with little turmeric powder or pressure cooker in cooker with very little water and keep it aside)
Method
Heat oil in a pan and temper it with above ingredients
Now add the ground mixture and saute till its dry.
Add the steamed vazhaipoo and saute in low flame till everything is well combined.
Switch off the stove garnish with chopped coriander leaves.
Best served as side dish for rice.

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Chettinad Vazhakkai Fry / Chettinad Vazhakkai Varuval / Chettinad Raw Bannana Fry / Raw Banana Fry / Valakai Fry

Chettinad Vazhlakkai Fry

Ingredients ground or crushed to a coarse mixture
Chopped onion - 2 tbsp
Garlic - 4
Fennel seeds - 3/4 tsp
Curry leaves few
( crush it into a coarse paste and keep it aside)
Tempering
Oil - 2 tsp
Mustard and Urad dal - each 1/2 tsp
Jeera - 1/4 tsp
Hing - a generous pinch
Turmeric powder - 1/2 tsp
Other Ingredients
Raw banana - 2 small size
( peel out the skin and cut into thick finger size)
Oil - 2 tbsp
Salt to taste
Red chilly powder - 3/4 tsp
Coriander powder - 1 tsp

Chettinad Vazhlakkai Varuval

Method
Heat oil in a pan add the raw banana,salt and fry till slightly crisp and light brown on all sides,remove to a plate.In the same pan add some more oil and temper it.
Now add the crushed mixture and saute for a minute.Add the red chilly powder,coriander powder and saute till raw smell has disappeared completely.
Sprinkle some water and add the fried raw banana and mix.
In low flame fry till the masala gets into the raw banana and the mixture is dry.
Lastly garnish with curry leaves and serve as a rice dish for rice.

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Cauliflower Egg Puttu / Cauliflower Egg Bhurji /Egg Puttu / Cauliflower Egg Sabzi / Cauliflower and Egg Scramble / Egg Cauliflower Podimas

Cauliflower Egg Puttu

Ingredients

Finely chopped cauliflower-2 cups

Eggs -4

Salt and pepper powder to taste
Chopped green chillies - 4

Chopped onion -1/2

Chopped curry leaves - 2 tsp

Chopped or grated ginger - 1 tsp

Turmeric powder-1/2 tsp
Red chilly powder - 1 tsp

Tempering

Oil - 1 tbsp

Mustard - 1/2 tsp

Jeera - 1/2tsp

Cauliflower Egg Podimas

Method

Add the cauliflower in a bowl pour water add some salt and turmeric powder,boil till the vegetable is half cooked.Strain out the water and keep it aside.
Beat the eggs well with some salt and turmeric powder,keep it aside.
Heat oil in a pan temper it with mustard and jeera.
Now add the onion, green chillies & ginger fry till it's light brown.
Add the cauliflower,red chilly powder and salt saute for 2 to 3 minutes.
Pour the beaten eggs into the cauliflower and scramble it well.
Once the cauliflower and eggs are cooked and well combined sprinkle some pepper powder,mix and switch off the stove.
Lastly garnish it with curry leaves and enjoy as a side dish for rice or roti.

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