Cauliflower Peratal / Cauliflower Milagu Pirattal / Cauliflower Pepper Fry / Cauliflower Piratal

Cauliflower Peratal

Ingredients dry roasted and fine powdered

Curry leaves - 2 sprigs

Fennel seeds/Somph - 2 tsp

Khus khus (white poppy seeds) - 2 tbsp

Black pepper - 2 tsp

Cinnamon - 1/2 " piece

Star anise - 1/2

Other ingredients

Cauliflower - 1 big

(cut into medium size florets)

Sesame oil - 1 tbsp

Cumin seeds/Jeera - 1/2 tsp

Garlic crushed - 10 cloves

Onion, sliced - 1

Salt to taste

Chopped tomato -1

Coriander leaves for garnish

Method

Dry roast all the masala ingredients on a low flame for 3-4 minutes. Set aside to cool,dry grind to a fine powder.

Heat oil in a pan and add in the cumin seeds, curry leaves and the crushed garlic. Fry for a few seconds. Add in the chopped onions and salt.

Saute the onions for about 3-4 minutes till soft. Add in the tomatoes and saute till the tomatoes are cooked and soft, about 3 minutes.

Once the tomatoes are cooked, add in the masala powder. Mix well till its well combined.

Add in the cauliflower and half a cup of water,cover the pan with a lid and simmer for 10 minutes. The cauliflower should be firm but cooked.

Switch off the flame and garnish with coriander leaves.

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Pineapple Gojju Recipe / Pineapple Curry Recipe / Pineapple Menaskai recipe / Karnataka Style Spicy Pineapple Curry

Pineapple Gojju

Ingredients for grinding
Oil - few drops
Urad dal - 1 tsp
Sesame seeds - 1 tsp
Channa dal - 1/2 tsp
Dhania/Coriander seeds - 1/4 tsp
Kashmir red chillies - 2
Methi seeds - 1/8 tsp
Mustard - 1/8 tsp
Freshly grated coconut - 1 tbsp heaped
( Heat oil in a pan add all above mentioned ingredients except mustard seeds and coconut.Fry till light brown,cool and grind it with mustard and coconut to a smooth paste.Keep it aside)
Other ingredients
Chopped fresh pineapple - 1 cup
Salt to taste
Turmeric powder - 1/4 tsp
Jaggery - 1 tsp
Diluted tamarind juice - 1/4 cup
Tempering ingredients
Oil - 2 tsp
Mustard - 1 tsp
Urad dal - 1/2 tsp
Red chillies -1
Hing - a generous pinch
Curry leaves few
Method
Take a pan pour water add some salt ,turmeric powder and pineapple chunks.Cook till its half cooked now pour the tamarind juice and cook it till done.
Now add the ground paste and jaggery pour water if needed and give a nice boil.
Heat oil in a pan and temper it with above ingredients.Pour the tempering into the cooked mixture.
Mix well and switch off the stove.
Best served with plain rice.

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Spicy Baby Potato Roast / Small Potato Roast / Small Potato Fry / Urulai Kizhangu Roast

Spicy Baby Potato Roast

Ingredients for marination
Boiled baby potatoes -18
(remove the skin)
Salt to taste
Red chilly powder - 3/4 tsp to 1 tsp
Coriander powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Besan/Chick pea flour - 1 tsp
Rice flour - 1/4 tsp
Garam masala - 1/4 tsp
Crushed fennel seeds - 1/2 tsp
Water very little
( Take a bowl and all the above ingredients ,sprinkle very little water and mix.Make sure all the potatoes are well coated.Rest it for 10 minutes).
Other ingredients
Sliced onion - a handful
Curry leaves few
Lime juice or amchur powder - 1 tsp
Oil - 3 tbsp
( add more if needed)
Method
Heat oil in a pan add the onions and curry leaves saute for a minute.
Now add the marinated potatoes and in low flame roast it till crisp on all sides.
Switch off the stove and add the lemon juice or amchur powder,mix well.
Best served with sambar rice,rasam rice or curd rice.

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Tofu Matar Capsicum Masala / Tofu Peas Capsicum Curry / Tofu Mutter Capsicum Masala

Tofu Peas Capsicum Masala

Ingredients ground to a smooth paste
Onion - 1 small
Tomato - 2 medium size
Ginger and garlic paste - together 1 tsp
Cashew nuts - 8
Green chillies -1
Red chilly powder - 1/2 tsp
Coriander powder - 1/4 tsp
Turmeric powder - 1/8 tsp
Roasted and powdered jeera/cumin powder - 1/4 tsp
MDH Kitchen king masala or any garam masala - 1 tsp
Salt to taste
Other ingredients
Cubed tofu - 1 cup
( sauteed in 1/2 tsp of oil till its light brown on all sides ,this step is optional)
Frozen peas - 1/2 cup
Cubed capsicum - 1 small
( sauteed in 1/2 tsp of oil till slightly colour has changed)
Oil - 6 tsp
Butter - 3 tsp
Kastoori methi - 1 tsp crushed
Method
Heat oil and butter pour the ground masala and fry till oil separated the pan and the raw smell has disappeared completely.
Add the peas pour very little water cover and cook the masala is thick and peas is cooked.
Now add the tofu,capsicum and kastoori methi cook for a minute.
Switch off the stove and best served as side dish for roti.
Note:
Instead of tofu you can also add panner.
Add any colour bell pepper.

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Asparagus Poriyal / Asparagus Thoran / Asparagus Curry / Asparagus Stir Fry With Coconut

Asparagus Poriyal

Tempering
Coconut oil - 1 tsp
Mustard - 1/2 tsp
Urad dal & Channa dal - 1 tsp together
Curry leaves few
Ingredients ground to a coarse mixture
Coconut - 1 tbsp
Garlic - 1
Red chillies - 1
Jeera/cumin - 1/8 tsp (optional)
( Do not add any water while grinding)
Other ingredients
Chopped asparagus - 2 cups
Salt to taste
Turmeric powder - 1/8 tsp
Method
Heat oil in a pan and temper it with above ingredients.
Now add the chopped asparagus and give a quick stir.
Add the salt ,turmeric powder and sprinkle very little water,cover and cook till soft.
Reduce the flame and add the ground coconut mixture mix it well and switch off the stove.
Garnish with curry and coriander leaves.
Best served as side dish for rice.

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Palakottai Poriyal / Palakottai Poriyal / Jack Fruit Seed Fry

Palakottai Poriyal

Tempering
Oil-2tsp
Mustard,Urad Dal,Channa Dal,Jeera/Cumin-each 1/8tsp
Fennel seeds-1/2tsp
Cinnamon-a very small piece
Other ingredients
Boiled,skin removed & chopped pala kottai(jack fruit seeds) -1cup
Chopped onion-1/4tsp
Chopped tomato-1 small
Curry leaves-little
Red chilly powder-1/4tsp
coriander powder-1/4tsp
Turmeric powder-1/8tsp
Salt to taste
Crushed garlic-1tsp
Method
Heat oil in a pan temper it with above ingredients.
Now add the onion,tomato,curry leaves,garlic and fry till light brown.
Add all the dry powders saute for a minute,sprinkle very little water.Cover & in very low flame cook it till dry & oil separates the pan.
Garnish it with curry leaves & serve it with plain rice.

Note:
If you like add grated coconut just before removing from stove.

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Aloo Kofta Curry Recipe / Potato Kofta Curry / Kofta Curry Recipe

Aloo Kofta Curry

Ingredients ground to a smooth paste
Large tomato -2
Ginger and Garlic paste - 1 tsp
Cashew nut - 10
Other ingredients
Oil - 6 tsp
Bay leaf -1
Red chilly powder - 1/2 tsp
Coriander powder - 1 tsp
Turmeric powder - 1/4 tsp
Garam masala - 1/2 tsp
Jeera/Cumin powder - 1/4 tsp
Salt to taste
Crushed kastoori methi - 1 tsp
Beaten curd or Hot Milk - 1/4 cup
( I have used curd)
Chopped coriander leaves for garnish
Ingredients for kofta
Boiled potato 2 medium size
Chopped green chillies - 1
Frozen peas - 1/4 cup
Salt to taste
Chopped cashew nuts - 5
Turmeric powder - 1/8tsp
Chilly powder - 1/8 tsp
Corn flour - 2 tsp
Method
Mix all above ingredients in a bowl.
Make small tight balls,deep fry them in hot oil till golden brown on all sides.
Remove and place it on a kitchen tissue for excess oil to get absorbed

Aloo Kofta Curry

Method
Heat oil in a pan add bay leaf,now pour the ground paste and cook till raw smell has disappeared.
Now add all the dry masala powders and mix well.
Lower the flame and add the beaten curd,quickly mix it well to avoid curdling.
Now pour needed water and cook the gravy till done.
Sprinkle the crushed kastoori methi and switch off the stove
Lastly garnish with coriander leaves.Just before serving arrange the kofta balls
in a wide bowl and pour the warm gravy on top.
Best served with Roti or Jeera rice.

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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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Brinjal Kobbari Karam / Vankaya Kobbari Karam / Gutti 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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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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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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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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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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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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