Karamani Murungai Poo Curry / Thatta Payir Murungai Poo Curry / Black Eye Bean & Drumstick Flowers Curry / Lobia And Drumstick Flowers Curry

Karamani Murungai Poo Curry

Ingredients
Black eye bean-1/2 cup
(soaked overnight and cooked with little salt)
Drumstick flowers / Murungai Poo - 2 cups
Onion chopped -1/2
Chopped Tomato - 1 large
Ginger & Garlic paste-1tsp
Coriander leaves 1 tsp for garnish
Turmeric powder-1/4tsp
Salt to taste
Chilly powder-1tsp
Coriander powder - 1/2 tsp
MDM Kitchen king masala or garam masala - 1/2 tsp
Oil - 1 tbsp
Mustard - 1 tsp
Jeera - 1/2 tsp
Method
Heat oil in a pan temper with jeera and mustard seeds.
Add onion,tomato,murungai poo,ginger & garlic paste and fry till light brown & till raw has smell disappeared.
Add all the dry masala powders,fry for 2 minutes,next add the cooked beans along with the water.
Cover it with a lid and in low flame cook till the curry is thick,
Switch off the stove,garnish with coriander leaves & serve it with rice or roti.

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Murungai Poo Poriyall / Drumstick Flowers Stir Fry

Murungai Poo Poriyal

Tempering ingredients
Coconut oil - 3 tsp
Mustard-1/2 tsp
Urad dal-1/4tsp
Channa dal - 1/4 tsp
Jeera - 1/8 tsp
Curry leaves-few
Red chillies - 2
Other ingredients
Murungai poo -2 cups
Chopped onion - a handful
Chopped garlic - 4
Grated carrot - 1 medium size
Yellow moongh dal - 2 tbsp
( soaked in water for 30 minutes )
Salt to taste
Turmeric powder - 1/8 tsp
Grated coconut-2 tbsp
Method
Heat oil in a pan & temper it with above ingredients.
Add onion,few curry leaves and garlic saute till onions change colour,
Now add the carrots,murungai poo,turmeric powder,salt ,moongh dal & fry for a minute.
Reduce the flame sprinkle very little water,cover with a lid & cook till done.
Sprinkle the grated coconut,toss well.
Switch off the stove garnish with curry leaves & serve as side dish for rice.

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Neem Begun / Neem Baingan / Bengali Neem Begun Bhaja

Neem Begun

Ingredients
Fresh tender neem leaves - 1/4 cup washed and  chopped
Green medium size brinjals  -3 cut into small cubes
( any colour brinjal is fine)
Salt to taste
Turmeric powder - 1/2 tsp
Sugar - 1/4 tsp
Oil - 6 tsp
( usually mustard oil is used as i don't have i added 1/4 tsp mustard in tempering)

Neem Begun

Method
Heat oil in a pan add the chopped neem leaves and in low flame fry till crisp,remove it into a bowl.
In the same oil add mustard (optional) once spluttered add the brinjals,salt and turmeric powder fry till brinjals are soft and light brown.Do not over fry and mash the brinjals.
Add the fried neem leaves and sugar toss well till everything is combined and switch off the stove.
Serve them with hot rice.


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Beetroot Keerai Poriyal / Beetroot Leaves Poriyal

Beetroot Keerai Poriyal

Tempering ingredients
Oil - 2 tsp
Mustard - 1/2 tsp
Urad dal and Channa dal - each - 1 tsp
Jeera - 1/8 tsp
Red chillies broken - 3
Other ingredients
Chopped beetroot leaves - 1 big bunch
Salt to taste
Grated coconut - 1/4 cup
Crushed garlic - 4
Chopped onion - 1/2 cup
Method
Heat oil in a pan and temper it with above ingredients.
Now add the chopped garlic and onion fry till its light brown.
Add the washed and chopped keerai add salt and saute in low flame till they are cooked.
Lastly add the freshly grated coconut mix well and switch off the stove.
Best served as side dish for rice.

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Asparagus Karamani Poriyal / Asparagus Poriyal / Asparagus Black Eye Bean Fry

Asparagus Karamani Poriyal

Ingredients ground to a coarse paste
Grated coconut - 1/4 cup
Garlic - 2
Jeera - 1/4 tsp
Red chillies - 2
Salt to taste
Turmeric powder - 1/4 tsp
( Do not add any water while grinding)
Tempering
Coconut oil - 2 tsp
Mustard - 1/2 tsp
Urad dal - 1 tsp

Curry leaves few
Other ingredients
Chopped asparagus - 2 cups
Cooked karamani / Black eye bean - 1/4 cup
Curry and coriander leaves for garnish.
Method
Heat oil in a pan and temper it with above ingredients.
Now add the chopped asparagus and give a quick stir,add the cooked karamani sprinkle very little water,cover and cook till soft.
Reduce the flame and add the ground coconut mixture mix it well till everything is well combined,
Switch off the stove garnish with curry and coriander leaves.
Best served as side dish for rice.

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Mushroom Pepper Fry / Pepper Mushroom Fry / Kalan Milagu Varuval

Mushroom Pepper Fry

Ingredients to be powdered
Whole pepper - 1 tsp ( heaped)
Jeera/Cumin seeds - 1/2 tsp
Fennel seeds - 1/2 tsp
( Powder these ingredients to a semi smooth powder)
Tempering
Oil - 1 tbsp
Cinnamon - 1 small stick
Red chillies - 4
Other ingredients
Button mushrooms - 20
( cut into cubes)
Chopped onion - a handful
Ginger/Garlic paste - 1 tsp
Cubed coloured capsicum - 1/2 cup
Curry and coriander leaves few
Salt to taste
Turmeric powder - 1/2 tsp

Method
Heat oil in a kadai add cinnamon stick and red chillies saute.
Add onions and few curry leaves fry till raw small has disappeared,add ginger/garlic paste and fry for few more minutes.Add coloured capsicum and toss well.
Increase the flame to high and add the mushrooms and mix well.
Add salt,turmeric powder and the powdered masala toss well till mushrooms are cooked and dry.
Switch off the stove garnish with curry & coriander leaves.
Best served as a side dish for Roti or Rice.


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Senai Masiyal / Chenai Masiyal / Elephant Yam Masiyal / Senai Kizhangu Masiyal / Karunai Kizhangu Masiyal

Senai Masiyal

Tempering ingredients
Coconut oil - 2 tsp
Mustard - 1 tsp
Urad dal - 1 tsp
Red chillies - 1
Green chillies - 2
Chopped ginger - 1/2 tsp
Curry leaves few
Ingredients pressure cooked till soft
Elephant yam/Senai Kilangu chopped - 1 cup
( I used frozen)
Turmeric powder - 1/4 tsp
Hing - 1/8 tsp
Thur dal/Toor dal - 1 tbsp
( Cook above ingredients till soft and mash it well.Do not add too much water it must be a semi thick paste.Add water if you want it a bit pouring consistency)
Other ingredients
Coriander and Curry leaves for garnish
Lemon juice few drops
Salt to taste

Senai Masiyal

Method
Pressure cook yam and dal with turmeric powder,hing and little water till soft.Mash it well add water according to the consistency you want and keep it aside.
Heat oil in a pan and temper it with above ingredients.
Now pour the cooked and mashed yam mixture  add salt and give a boil.Switch off the stove add coriander leaves and lemon juice.mix it well.
Best served with plain rice.

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Mochai Kottai Masala / Field Beans Masala

Mochai Kottai Masala

Ingredients ground to a smooth paste
Coconut - 1/4 cup
Poppy seeds - 1 tsp
Onion - 2 tbsp
Tomato - 1 small
Ginger and garlic paste - 1 tsp
Tempering
Oil - 6 tsp
( add more if needed)
Mustard - 1 tsp
Fennel seeds - 1/2 tsp
Cinnamon stick - 1 medium size stick
Other ingredients
Dry Mochai kottai/ Dry Field beans - 1/2 cup
( soak it overnight in water,next day add red chilly powder,coriander powder,turmeric powder and salt.Pressure cook till soft.Keep it aside)
Chopped brinjals - 1 cup
Salt to taste
Red chilly powder - 1 & 1/2 tsp
Coriander powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Garam masala - 1/2 tsp
Chopped onion - 1/2 cup
Chopped tomato - 1 small
Curry and coriander leaves few

Method
Heat oil in a pan temper it with mustard,fennel seeds and cinnamon.
Next add onion and fry till colour changes,add the tomato and fry till light brown.
Add the ground coconut mixture and fry till oil separates the masala.
Pour the cooked beans along with the water and cook for 2 minutes.
Add the chopped brinjals and mix,cook till vegetables are cooked and dry.
Lastly add garam masala,curry and coriander leaves mix and switch off the stove.
Best served as a side dish.


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Beerakaya Paalu Koora / Beerakaya Palu Posina Kura / Ridge Gourd Milk Curry

Beerakaya Paalu Koora

Tempering
Mustard - 1/2 tsp
Urad dal - 1/2 tsp
Jeera - 1/4 tsp
Oil - 3 tsp
Other ingredients
Chopped Beerakaya / Ridge gourd - 1 long
( I have used Nethi beerakaya /Loofah today)
Salt to taste
Turmeric powder - 1/2 tsp
Sesame seeds - 1 tsp heaped
( dry roast till it splutters,cool and dry powder)
Chopped onion - 1/4
Slit green chillies - 4
Chopped garlic - 1
Hot milk - 1 cup
Curry and coriander leaves for garnish

Method
Heat oil in a pan and temper it with above ingredients.
Now add the onion,garlic,green chillies and few curry leaves saute for a minute.
Add the beerakaya,salt and turmeric powder fry in low flame till the vegetable are cooked.
Reduce the flame add the powdered sesame seeds and hot boiling milk and switch off the stove.

Do not boil the gravy they may curdle.Usually once milk is added we switch off the stove.
Garnish with curry and coriander leaves.
Best served as side dish for plain rice.

Note
a) If using regular ridge gourd then scrape out the skin then cut into small cubes and cook.
b) Once milk is added cook for a minute and switch off the stove to avoid curdling.


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Massala Brussels Sprouts / Brussels Sprouts Masala / Brussels Sprouts Recipe

Masala Brussels Sprouts

Ingredients ground to a smooth paste
Grated coconut - 1/3 cup
Fennel seeds - 1 tsp
Ginger and garlic paste - 1 tsp
Green chillies - 3
Salt to taste
Turmeric powder - 1/4 tsp
( add some water and grind to a smooth paste)
Tempering ingredients
Oil - 2 tbsp add more if needed
Cinnamon - a small stick
Bay leaf - 1
Other ingredients
Brussels sprouts - 6
( wash trim at the ends and make a slit ( like a plus) on top see picture below)
Chopped onions - a handful
Chopped curry and coriander leaves

Method
Heat oil in a pan temper it with cinnamon and bay leaf.
Add the chopped onions and fry for a minute,now arrange at the Brussels sprouts and give a quick mix.Add the ground masala paste and saute for 1 or 2 minutes in medium high flame.
Pour very little water cover and cook in low flame till masala is well cooked and light brown.
Garnish with curry and coriander leaves mix and switch off the stove.
Best served as side dish for rice or roti.

Note:
a) Using same masala you can make this dish with raw banana or small brinjals.


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Gangavalli Kura Tomato Fry / Gangavalli KuraTomato Curry / Purslane Leaves Fry

Gangavalli Kura Tomato Fry

Tempering
Oil - 2 tsp
Mustard - 1 tsp
Jeera/Urad dal/Channa dal - each 1/2 tsp
Other ingredients
Chopped Gangavalli kura/Purslane leaf - 1 small bunch
Chopped onion - a handful
Chopped garlic - 4
Tomato - 1 big
Turmeric powder - 1/4 tsp
Red chilly powder - 1 tsp
Coriander powder - 1/2 tsp
Salt to taste
Method
Heat oil in a pan and temper it with above ingredients.
Add the chopped onion and garlic saute till light brown,Now add the chopped tomatoes and all the dry masala powders.Mix well and fry till tomatoes are well mashed.
Add the washed and chopped gangavalli kura and fry for a minute.
Cover it with a lid and cook till raw smell has disappeared and the curry is dry.
Switch off the stove and best served as side dish for plain rice.

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Begun Ful Bhaji / Brinjal Fry / Bengali Style Brinjal Fry

Begun Ful Brinjal

Ingredients for marination
Long thin brinjals - 12
Water little
Red chilly powder - 1/2 tsp
Kashmiri red chilly powder - 1/2 tsp
Turmeric powder - 1/2 tsp
Cumin powder - 1 tsp
Coriander powder - 1/3 tsp
Other Ingredients
Thin sliced onion - 1
Green chillies - 2
Red chillies - 2
Oil - 2 tbsp

Method
Wash wipe and cut the brinjals at the end like thin strips do not cut till the top ( see picture).
Take a plate add all the marinate ingredients,add the cut brinjals and make sure brinjals are well coated on all sides.
Heat oil in a pan fry onion,red chillies and green chillies till light golden brown.Remove it to a plate.In the same oil arrange the brinjals and the marinate,cover it with a lid and cook in low flame.
Slowly flip it make sure you don't break the brinjals.
Once both sides are cooked switch off the stove and add the fried onion mixture.
Gently mix and best served as side dish for rice.


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Poosanikai Mor Kootu / Ash Gourd Mor Kootu / Mor Kootu / Vellai Poosanikai Mor Kootu

Poosanikai Mor Kootu

Ingredients ground to a smooth paste
Fresh grated coconut - 1/4 cup heaped
Green chillies - 2
Jeera / Cumin seeds - 1/2 tsp
Rice flour - 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 white pumpkin/poosanikai/ash gourd - 1 & 1/2 cups
Salt to taste
Beaten curd - 1/2 cup

Method
Cook the pumpkin with salt & little water.
When half cooked add the ground coconut paste & cook till everything is well combined.
Switch off the stove,cool & 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 add cabbage,chow chow,valaithandu,instead of pumpkin for this recipe.


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Avarakkai Poriyal / Broad Beans Curry / Broad Beans Poriyal

Avarakkai Poriyal

Tempering ingredients
Oil-2 tsp
Mustard-1/2tsp
Urad dal-1/4tsp
Channa dal - 1/4 tsp
Hing-a pinch
Curry leaves-few
Red chillies - 2
Other ingredients
Chopped avarakkai / Broad Beans -2 cups
Salt to taste
Turmeric powder - 1/8 tsp
Grated coconut-2 tbsp
Method
Heat oil in a pan & temper it with above ingredients.
Add the avarakkai,turmeric powder,salt & fry for a minute.
Reduce the flame sprinkle very little water.Cover it with a lid & cook the avarakkai till done.
Sprinkle the grated coconut,toss well.
Switch off the stove garnish with curry leaves & serve as side dish for rice.

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Gutti Vankaya Kura / Gutti Vankaya Recipe / Gutti Vankaya Andhra Style - How to make Gutti Vankaya Koora

Ingredients dry roasted and ground to a smooth paste
Ground nuts/Peanuts - 1/4 cup
Poppy seeds - 1/2 tbsp
Sesame seeds - 1 tbsp
Red chillies - 3
( I added 1/2 tsp chilly powder as my chillies were not that hot)
Coriander powder - 1 tsp
Turmeric powder - 1/2 tsp
Cumin powder - 1tsp
Garam masala - 1/2 tsp
Salt to taste
Grated coconut - 4 tsp
Onions fried till light brown in few drops of oil - a handful
Ginger and Garlic paste - 1 tsp
( Today i did not add)
Semi thick tamarind pulp - 1/3 cup
Oil few drops

Method
Heat few drops of oil in a pan and roast peanuts,poppy seeds,sesame seeds,red chillies and coconut till light brown.
Switch off the heat and add the fried onion & dry masala powder.Pour the tamarind juice and grind to a fine thick paste.Add water if needed for grinding.
Other ingredient
Brinjals - 6
( make a slit on top like a cross and soak it in salt water for 10 minutes.Heat some oil and fry the brinjals till soft and outer skin is well roasted.Keep it aside)
Oil - 1/4 cup
Coriander & curry leaves for garnish

Tempering
Mustard - 1 tsp
Methi / Fenugreek seeds - 1/4 tsp
Chopped onion - 1 small
Slit green chillies - 2

Method
Heat oil in a pan temper it with mustard and methi.
Add onion & green chillies fry till light brown now add the ground paste and saute till oil separates the pan.Pour water cover and cook till the gravy is almost thick and masala has separated the oil.
Put the fried brinjals and cook for few more minutes.
Switch off the stove garnish with curry and coriander leaves.
Best served with plain rice.


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Pavakkai Chips / Crispy Bittergourd Chips / Karela Chips / Kakarakaya Chips / Pavakai Chips

Pavakkai Chips

Ingredients

Pavakkai / Bitter gourd / kakarakaya - 2 medium size

(cut into thin circles)

Salt to taste

Hing-little

Turmeric powder-little

Coriander powder-1/2 tsp

Red chilly powder-1/2tsp

Besan-2tsp

Oil-to fry

Method
Put the cut bitter gourd in a bowl,add salt and turmeric powder,mix well and leave it for 5 minute.
Gently press and squeeze out the excess water from the bitter gourd,this step is optional but i do to reduce the bitterness.Discard the water.

Add all above mentioned ingredients to the vegetable and mix everything well till all sides are coated with the masala.
Water is not required,if needed sprinkle very little water.Heat oil in a pan & shallow or deep fry in batches till crisp & brown on all sides.Remove it on a kitchen paper and serve.

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Manathakkali Keerai Poriyal / Black Nightshade Stir Fry / Keerai Poriyal / Manathakali Keerai Poriyal

Manathakkali Keerai Poriyal

Tempering ingredients
Oil - 2 tsp
Mustard - 1/2 tsp
Urad dal and Channa dal - each - 1 tsp
Jeera - 1/8 tsp
Red chillies broken - 3
Other ingredients
Chopped Manathakkali Keerai/Black Nightshade - 1 small bunch
Salt to taste
Grated coconut - 1/4 cup
Crushed garlic - 4
Chopped onion - 1/2 cup
Method
Heat oil in a pan and temper it with above ingredients.
Now add the chopped garlic and onion fry till its light brown.
Add the washed and chopped keerai add salt and saute in low flame till they are cooked.
Lastly add the freshly grated coconut mix well and switch off the stove.
Best served as side dish for rice.

Other recipes using Manathakkali keerai and seeds

a) Manathakkali Keerai Masiyal

b) Manathakkali Vathal 

c) Manathakkali Kulambhu 

d) Manathakali Keerai Rasam


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Stuffed Brussels Sprouts / Stuffed Brussels Sprouts Sabzi / Masala Stuffed Brussels Sprouts

Stuffed Brussels Sprouts

Stuffing Ingredients
Peanuts - 3 tbsp
Grated coconut - 1/4 cup
Besan/Chick pea flour - 1 tsp heaped
Salt to taste
Red chilly powder - 1/2 tsp
Coriander powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Jeera/Cumin seeds - 3/4 tsp
Garlic - 2
Oil - 1 tsp
(Roast peanuts till light brown now add the coconut and roast till its pale and water has evaporated.Add the besan and roast till raw smell has disappeared.Cool and transfer to a mixi jar.Grind it with other ingredients to a fine powder.Do not add water.Lastly mix the oil into this mixture and mix.Your filling is ready)
Other ingredie4nts
Brussels sprouts - 12
( make 2 slits on top to fill the stuffing,do not cut till the end.See picture)
Oil - 1 tbsp
Water very little to sprinkle for the Brussels sprouts to cook.

Stuffed Brussels Sprouts

Method
Tightly stuff the filling into each slit Brussels sprouts carefully without breaking them.
Heat oil in a pan arrange all the stuffed Brussels sprouts and roast it on all sides.Gently handle to turn each Brussels sprouts to cook the other side.
Sprinkle very little water cover and cook till they are brown on all sides.
Enjoy this as a starter or side dish for Roti or Rice.

Note:
Instead of pan fry you can spray some oil and bake it in oven.

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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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