Vendakkai Pachadi / Bendakaya Perugu Pachadi / Vendakai Thayir Pachadi / Bhindi Raita / Okra Raita

Vendakkai Pachadi

Ingredients
Chopped okra/bhindi/vendakkai -10
Curd - 1/2 cup
Salt top taste
Chopped coriander leaves-few
Roasted & powdered jeera -1/4tsp
Oil-to deep fry
Tempering
Oil-1tsp
Mustard-1/2 tsp
Urad dal -1/4 tsp
Curry leaves-few
Hing-a pinch
Chopped green chillies-1
Method
Beat curd with salt & jeera powder.
Wash & cut the okra into thin circles.
Heat oil in a pan & deep fry them in batches till crisp.Keep it aside.
Heat oil in a pan & temper it with above ingredients.
Pour the tempering into the curd mixture,add the fried okra & chopped coriander leaves.
Mix well & serve as a side dish for rice.
Note:
I have sprinkled red chilly powder just for decoration.

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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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Vegetable Nuts Couscous Recipe / Couscous with Vegetables & Nuts

Vegetable Nuts Couscous

Ingredients
Couscous-1 cup
Boiling water or Vegetable stock-2 cups
Olive oil-3tsp
Salt to taste
Jeera powder/cumin powder-1/2tsp
Chopped vegetables-2 cups
(I used sweet red peppers,carrots,broccoli,peas)
Chopped onion-2tsp
Chopped garlic-3
Sliced almonds-1tbsp
Raisins-1/2 tbsp
Lime juice-2tsp
Chopped coriander leaves-little for garnish
Method
Heat oil in a pan fry garlic & onion till transparent,add the vegetables,raisins & almonds give a toss.
Add the salt,jeera powder & couscous,fry for a minute.
Reduce the flame & add boiling water or stock,cover it with a lid.
After a minute switch off the stove,the couscous will get cooked in the remaining heat.
Take a fork & fluff it up so that it does not get mashed up.
Add the lime juice & give a mix.
Garnish it with coriander leaves & serve.
Note:
Add nuts & vegetables of your choice.

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Mughlai Vegetable Kurma Recipe / Mughlai Vegetable Korma Recipe / Vegetable Kurma Mughlai Style

Mughlai Vegetable Kurma

Ingredients to be deep fried
Cubed potato-1 large
Broccoli florets-1 cup
French beans cut into 1/2''-1 cup
Cubed capsicum-1 cup
(deep fry all the vegetables separately till almost done)

Note: (If you don't want to deep fry the vegetables then just smear some oil on the vegetables & bake them till it shrinks )

Tempering ingredients
Bay leaf-1
Cinnamon-a big piece
Cardamom-2
Cloves-4
Whole pepper-5
Shajeera-1/2tsp
Chopped green chillies-3
Grated ginger-1/2tsp
Ghee-2tsp
Other ingredients
Beaten yogurt/curd-1/2 cup (do not use sour curd)
Cashew nut -1/3 cup
(soak it in water for 10 minutes & grind to a smooth paste)
Turmeric powder-1/2tsp
Salt to taste
Chilly powder-3/4tsp
Coriander powder-1 tsp
Rose water-1tsp (i didn't use instead sprinkled 1/4 tsp of garam masala)
Method
Heat ghee in a pan & temper it with above ingredients.
Switch off the stove & add the dry masala powders,saute for a minute.
Pour the curd,stir it well.
Switch on the stove & add the cashew nut paste & 1 cup of water.Give a boil now add the vegetables,salt & cook till oil shows out in the gravy.
Switch off the stove & sprinkle the garam masala.
Best served with roti or jeera rice..

Inspired by Maayeka

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