Broccoli Paruppu Usili Recipe / Broccoli Usili Recipe

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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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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Vankaya Kothimeera Vepudu Recipe / Vankaya Kothimira Vepudu Recipe / Vankaya Kothimeera Kaaram Kura Recipe - Stuffed Brinjal 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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Kothavarangai Poriyal / Cluster Beans Fry

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

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

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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Thaalu Thoran Recipe / Chembu Thal Thoran Recipe / 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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Stuffed Brinjal Recipe / Stuffed Brinjal Fry Recipe / Brinjal Masala Kai Recipe - Stuffed Brinjals With Dal

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 till light brown. Cool the mixture & dry grind it to a coarse powder)

Other Ingredients

Small purple brinjal/small eggplants-6

Chopped onions-2tbsp

Chopped curry leaves little

Chopped Coriander leaves a hand full

Oil-2tbsp or more if needed

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, chopped 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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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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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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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

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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Mor Kootu Recipe / Cabbage More Kootu Recipe / 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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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.

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Mixed Vegetable Poriyal Recipe / Easy Vegetable Poriyal - Simple South Indian Side Dish

Mixed Vegetable Poriyal

Ingredients

Mixed Vegetables - 1 Cup
(I used chopped carrot,beans,cabbage )

Salt -to taste

Turmeric powder-1/4 tsp

Hing-1/4tsp

Tempering

Oil-1tsp

Mustard-1/4tsp

Red chillies-1

Jeera/Cumin seeds-1/4tsp

Urad dal-1/4tsp

Curry leaves-little

Shredded Coconut-1/2 tbsp

Method

Heat oil in a kadai temper it with above ingredients.
Now add the mixed vegetables,salt,hing & turmeric powder,saute for a minute.
Sprinkle little water cover it with a lid & cook till done.
Add the coconut fry for a minute,switch off the stove.
Garnish with curry & coriander leaves,
Best served with plain rice.

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Vankaya Perugu Koora / Brinjal Curd Curry Recipe / Vankai Perugu Koora Recipe

Vankaya Perugu Koora

Ingredients
Brinjal -6
(Small size purple long brinjal)
Chopped onion-1/2
Chopped curry & coriander leaves-2tsp
Ginger & Garlic paste-1tsp
Slit green chillies-2
Turmeric powder-1/2tsp
Red chilly powder-1/2 tsp
Coriander powder-1tsp
Salt to taste
Besan-1 tsp
Curd-3tbsp
Oil-6tsp
Method
Slit the brinjals on top like a "X",do not cut all the way to the end.
Take a bowl add the turmeric powder,salt,besan & curd.Make a smooth paste,keep it aside.
Heat oil in a kadai add the onion,green chillies & curry leaves,fry till its transparent.
Now add the ginger/garlic paste red chilly powder,coriander powder & some salt.Fry till raw smell disappears.
Add the slit brinjals saute for 2 to 3 minutes.Sprinkle very little water ,cover & cook till its half cooked.
Pour the curd mixture & cook till the brinjals are fully cooked & the masala leaves the sides of the pan.
Switch off the flame garnish with curry & coriander leaves & serve hot with rice or roti.

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Paruppu Usili / Beans Usili / Paruppu Usili With Green Beans Recipe / Bean Paruppu Usili Recipe

Beans Paruppu Usili

Ingredients soaked for 1 hour
Channa dal-1/2 cup
Toor dal -1/2 cup
Red chillies-3
(soak dal & red chillies together for 1 hour)
Turmeric powder-1/8tsp
Salt to taste
Method
Drain out the water from the dal & grind the above ingredients with little turmeric & salt to a coarse mixture.Do not add water & grind.Grease a Idli plate & spread the mixture evenly & steam it for 5 to 7 minutes.Cool completely & crumble them with your fingers,keep it aside.
Tempering ingredients
Oil-3tsp
Mustard-1tsp
Jeera-1/4tsp
Urad dal-1/2tsp
Hing-1/2tsp
Curry leaves-few
Other Ingredients
Finely chopped green beans-2 & 1/2 cups
Salt to taste
( Steam or cook the beans with very little water&  salt till the vegetable is cooked.Do not over cook the beans it needs to be still crunchy & it need to retain its green colour).
Method
Heat oil in a pan & temper it.Add the dal mixture & saute for a minute.Now add the cooked beans & mix well making surely everything is well blend.Garnish with chopped coriander leaves & serve as a side dish.
Note:
a) Do not soak the dal too much.
b) Do not grind the dal like a smooth paste,grind it to a coarse mixture.
c) Grated coconut can be added at the last for extra taste.
d) You can replace beans with capsicum,banana flower or cluster beans.

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Bhindi Masala / Masala Bhindi Recipe / How to Make Bhindi Masala / Okra Curry Recipe

Bhindi Masala

Ingredients
Bhindi/Lady's Finger/Okra-15 (Long Variety)
Chopped onion-a handful
Chopped tomato-1
Ginger & Garlic paste-1/2tsp
Chopped coriander leaves
Red chilly powder-1/2tsp
Coriander powder-1tsp
Turmeric powder-1/2tsp
Salt to taste
Amchur/Dry Mango powder-1/2tsp
Chaat Masala-1/4tsp
Crushed kastoori methi -1tsp
Tempering
Oil-3tsp
Cumin/Jeera-1tsp
Method
Wash the bhindi & wipe it with a clean kitchen towel.Make sure there is no moisture.Trim the ends & cut the bhindi into 1 inch length pieces.
Heat 1tsp of oil & in medium high flame fry the bhindi for couple of minutes till its half cooked.Remove & keep it aside.
In the same pan add the remaining oil temper it with cumin.
Now add the chopped onion fry till its light brown in colour.Add the tomato,ginger & garlic paste,fry till tomatoes are mashed.
Add the dry masala powders one by one except kastoori methi & chaat masala.Saute till everything is well combined.
Pour some water,cover & cook till raw smell disappears from the masala,now add the fried bhindi & kastoori methi.
Cook till the gravy is thick.Switch off the flame sprinkle the chaat masala & chopped coriander leaves,mix.
Best served with Roti.

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Cabbage Poriyal / Simple Cabbage Curry / Muttaikose Poriyal / South Indian Cabbage Stir Fry / Cabbage Fry Recipe

Cabbage Poriyal

Tempering ingredients
Oil-2 tsp
Mustard-1/2tsp
Urad dal-1/4tsp

Hing - a pinch
Hing-a pinch
Curry leaves-few
Chopped green chillies or red chilly -1 or 2
Other ingredients
Chopped cabbage -3 cups
Salt to taste
Grated coconut-1tbsp
Method
Heat oil in a pan & temper it with above ingredients.
Add the cabbage,salt & fry for a minute. Reduce the flame sprinkle very little water.
Cover it with a lid & cook the cabbage till done.
Sprinkle the grated coconut,toss well.
Switch off the stove garnish with curry leaves & serve with roti or rice.
Note:
a) Turmeric powder can be added for extra colour
b) Adjust chilly according to your taste.

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Seppankilangu Roast/Seppankizhangu Varuval Recipe/Colacasia Roast Recip /Arbi Fry /Seppankilangu Fry/Cheppankizhangu Varuva / Taro Fry

Seppankilangu Fry

Ingredients
Seppankizhangu/Colacasia/Arbi -16
Salt to taste
Red chilly powder-1/2tsp
Coriander powder-1/2tsp
Turmeric powder-1/4tsp

garam masala - 1/4 tsp
Hing-a generous pinch
Rice flour-1tsp
Curry leaves-few
Oil-1 & 1/2 tbsp
Mustard-1tsp
Method
Cook the colacasia & peel the skin.Cut into medium size cubes.
Take a wide bowl add red chilly,turmeric,coriander powder,hing,salt, garam masala & rice flour,add the cubed seppankizhangu & toss them well.Make sure its well coated.
Heat oil in a pan temper it with mustard & curry leaves.
Now add the seppankizhangu & in medium low flame fry till its golden brown & crisp on all sides.
Best served as a side dish for rice.

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