Cauliflower and Peas Fry

Cauliflower and Peas Fry

Ingredients

Cauliflower                                                                                                   1 cup

Green Peas                                                                                                  1/4 cup

Onion                                                                                                       1(medium)

Cumin Seeds                                                                                                1 tsp

Curry Powder                                                                                               3 tsp

Turmeric Powder                                                                                         1/2 tsp

Green chillies                                                                                                    2

Oil                                                                                                               2-3 tbsp

Salt                                                                                                              To taste

Water                                                                                                          1/2 cup

Curry Leaves                                                                                               A sprig

Coriander Leaves                                                                                     To Garnish

Preparation

Cut the cauliflower into small or medium pieces and put in a bowl of hot water for 10 minutes. 

Cut the onion into small pieces. Take a kadai and heat 1/2 tbsp of oil, add cumin seeds and when it splutters add the green chillies ( cut into halves and slits), saute it for 2 minutes and add the onions and saute well till it becomes golden brown.

Now add green peas and cauliflower, blend it well with onion mixture. Add curry powder,turmeric powder,salt,curry leaves and stir the mixture well. Then add water to it. close the kadai with a lid. Keep stirring frequently.

When it is cooked and the water is completely absorbed, remove the lid, add oil and fry it in a low flame.

Garnish with fresh coriander leaves !!

Bindi Fry (Lady's Finger)

Bindi Fry

Ingredients

Lady's Finger                                                                                        10-12
Coriander powder                                                                                 2 tbsp
Red chilli powder                                                                                1/2 tbsp
Turmeric powder                                                                                  1 tsp
KhusKhus                                                                                           1/2 tsp                                                                                                                                                        
Salt                                                                                                      To taste
Oil                                                                                                       3-4 tbsp
Coriander Leaves                                                                               To Garnish

Preparation

Masala paste : Grind coriander powder, chilli powder, turmeric powder, salt and khus khus to make a paste.

Wash the bindi before cutting and allow the water to dry. Cut the bindis into two and marinate it with the masala and keep it aside for 15 minutes.

Heat 2 tbsp of oil in a medium flame and add the bindi masala mix to it and saute well. Add  balance oil little by little and fry the bindi, stirring frequently. Now keep it in a low flame.

When it is ready garnish it with coriander leaves.

Yippeeeeee.. I Love It !!

Carrot and Peas rice

Carrot and Peas rice

Ingredients

Boiled Rice (Basmati)                                                                                 1 cup

Grated Carrot                                                                                             1/2 cup

Green Peas                                                                                                  1/4 cup

Onion                                                                                                         1 (medium)

Green Chillies                                                                                                    2

Fennel seeds                                                                                                  1 tsp

Ghee                                                                                                             1 tbsp

Oil                                                                                                                 1 tbsp

Salt                                                                                                              To taste

Coriander Leaves                                                                                       To garnish

Preparation

Boil the rice adding 1/2 tbsp ghee and 1 and half tsp salt to it. Allow it to cool.

Keep a kadai on medium flame and heat 1/2 tbsp ghee with 1/2 tbsp oil . Add fennel seeds (sombu, perunjeerakam), onion slices, saute well till it turns golden brown. 

Cut chillies into two, make it four slits and add it to the onion, saute well. 

Now add grated carrot, boiled green peas (boil the peas adding 1/2 tsp salt), stir it to blend with onion, chillies, sprinkling salt.

Add the boiled rice , balance 1/2 tbsp oil, stir well.

Garnish it with fresh Coriander leaves !!!

It's a very simple and healthy lunch for kids.. You can also make it with normal rice.. It may seem so simple but it is tasty . !

Baked Beans

 

                                           Baked Beans

 

Ingredients

  

Rajma (Red Kidney Beans)                                                             1 cup

Onion (sliced thinly)                                                                        1 (large)

Black Peppercorns                                                                         10-12

Tomato Puree                                                                                 1/2 cup

Tomato Ketchup                                                                              1 tbsp

Malt Vinegar                                                                                   1 tbsp

Green Chillies                                                                                 4 (slit)

Water                                                                                             2 cups

Salt                                                                                               To taste

Oil                                                                                                  1 tbsp

Coriander Leaves                                                                        To Garnish

Preparation

Soak rajma overnight and prepare it with peppercorns, salt and only two cups of water.

In a wide frying pan, heat oil and saute onions till transparent but dont make it brown.

Add tomato puree and cook on high heat. Stir it frequently until oil is released. Add boiled rajma and water (water in the boiled rajma) and continue to cook on high heat till the sauce begins to thicken.

Add tomato ketchup and malt vinegar (it tastes mild and sweet) to it . Allow it to boil for 2 minutes and remove from heat. Add green chillies and coriander leaves !! 

Guys! Actually i found this dish from Sunday Magazine - The Hindu :-)

I tried it today and posting it for you because  "Rajma, red kidney beans, came to India from the New World, and are said to be one of the best, healthiest foods. They contain zero fats, saturated or trans-fat, zero sodium and high dietary fibre".

Isn't it Healthy ?

                               

Dal Fry Without Onion

 

Dal Fry Without Onion

Ingredients

Monng Dal                                                                                                    1 cup
Turmeric Powder                                                                                           1 tsp
Tomato                                                                                                        1 small
Green chillies                                                                                                2 (slit)
Cumin seeds                                                                                                 1 tsp
Mustard seeds                                                                                              1 tsp
Oil                                                                                                                 1 tbsp
Butter                                                                                                            1 tbsp
Kasuri Methi                                                                                                 1/2 tsp
Salt                                                                                                               To taste
Curry Leaves                                                                                              A sprig
Corriander Leaves                                                                                   To garnish


Preparation

Cook the moong dal with turmeric powder in a kadai adding 2 cups of water. When it is half ready, add salt and green chillies , allow it to boil till it is fully cooked. If u need you can add more water to it. Let it be little bit watery.

Now add the tomato cut into small pieces and allow it to boil till the tomato is cooked.

Remove it from the stove and pour it in a bowl. Keep the kadai again and heat oil, add mustard seeds. When it splutters, add cumin seeds saute for 2 minutes and add curry leaves.

Pour the dal mixture to this seasoning and stir well. keep it on low flame till it blends well. At last add kasuri methi (fenugreek leaves) to the dal. Remove it from the stove, add butter and garnish it with fresh coriander leaves.

If you love garlic, you can fry some cloves of it and add it to the Dal fry !!

A small healthy tip : Moong Dal is much more healthier than Toor Dal (sambar dal)


            

  Dal fry is soooooooo tasty when u have it with

Special Chammanthi

                                           Special Chammanthi

Ingredients

Grated Coconut                                                                                   1 cup
Coriander Seeds                                                                                  2 tsp
Bengal gram Dal                                                                                1/2 tsp
Urad Dal                                                                                               2 tsp
Dry Red Chillies                                                                                  6 to 8
Tamarind                                                                                    Size of a gooseberry
Oil                                                                                                       1 tsp
Salt                                                                                                   To taste
Curry leaves                                                                                      A sprig

Take a kadai, heat oil in a low flame. Roast the Coriander seeds then Bengal gram dal (kadala paruppu) and dry red chillies.

Now add the grated coconut and fry it till it turns light brown colour. Add curry leaves, fry for 2 more minutes.

Roast the Urad dal separately and keep it aside. Grind Coconut mixture adding the tamarind and salt to it.

When it is half ready , add the roasted Urad dal and grind the whole mixture and your special chammanthi is ready !!

Remember not to make it a smooth paste.. It's a coarsely ground chammanthi !

It gives an amazing taste with Curd rice, Matta Rice Kanji (Rice Porridge)

Idli Podi

                                                       Idli Podi

Ingredients
 

Urad Dal                                                                                                  1/4 cup         
Boiled Rice                                                                                               1 cup
Peppercorns                                                                                              2 tsp
Cumin Seeds                                                                                             1 tsp
Dry Red Chillies                                                                                         7 to 8
Asafoetida (hing)                                                                                       1 tsp
Salt                                                                                                          To Taste
Curry Leaves                                                                                            A Sprig


Things to Dry Roast :

Keep a kadai on a low flame. Dry roast the rice till it turns light brown and crispy and let it cool.

Now dry roast the Urad dal till it turns brown in colour and keep it aside.

Next roast the cumin seeds and black peppercorns. Allow it to cool.
Roast the dry red chillies and curry leaves. You can add a tsp of oil before you roast the chillies.

At last in a very low flame just roast the Asafoetida powder and add salt to it and stir for two minutes.Everything is roasted now.

Put all the roasted ingredients together in a mixer and grind them. Make a slightly coarse powder, that is..our Idli Podi is ready !!!


This is a dipping condiment :-P  This powder is mixed with oil, mostly with coconut oil or gingely oil. Make a paste and have it by dipping pieces of idlis or dosas....

Mmmmm.......Yummy, Isn't it ?  

Yummy Yam

 

Yummy Yam

Ingredients

Yam                                                                                                       1 cup
Onion                                                                                                     1/2
Spring Onion                                                                                  5 (with tops)
Corn flour                                                                                              1 tsp
Peppercorns                                                                                        1/2 tsp
Soya sauce                                                                                           4 tsp
Garlic                                                                                                 2 cloves
Lemon juice                                                                                          2 tsp
Water                                                                                                  1 tsp
Sugar                                                                                                  1/2 tsp
Vegetable Oil                                                                                    7 1/2 tsp
Sesame Oil                                                                                        1/2 tsp


Preparation

First cut the yam into medium sliced pieces as i have shown in the picture. Take a kadai , heat oil to fry the yam. Fry the yam pieces (not so crispy) and keep it aside. While frying, (take half a cup of water, mix 2 tbsp salt to it and stir well) sprinkle the water to it so that you will get a salty taste to the yam.

For marinade, place peppercorns in a small kadai, cook over medium-low heat, shaking the kadai frequently about 2 minutes. Let it cool. Crush the peppercorns well.

Transfer crushed pepper to a medium bowl. Add corn flour, 2 tsp soya sauce 1 tsp water and 1 and 1/2 tsp vegetable oil, mix well .

Add to marinade the fried yam, stir to coat well. Cover and refrigerate 30 minutes, stirring occasionally.

Combine remaining 2 tsp soya sauce,2 tsp lemon juice, sugar in a small bowl and mix well.

Now heat remaining 6 tsp vegetable oil in a kadai over high heat. Add the minced garlic and the yam mixture. Stir-fry about 2 minutes. Add onion,stir-fry 1 minute, add spring onions, stir-fry 30 seconds.

Add soya,lemon juice and sugar mixture to it. Cook and stir for 30 seconds. Stir in sesame oil. 

Its sooooooo yummy !!!!!!  You can have it with any rice or just eat it :-P

You can try this recipe with chicken or pork shreds too but instead of frying, pressure cook them with salt..

One more thing ! If you wish you can double the quantity of  the mixtures.

I hate pork...
             Hmm...going to try this with chicken :-) 

Purple Brinjal stir fried

                                         Purple Brinjal stir fried

Ingredients

 

Purple Brinjal                                                                                                   5 to 6
Onions                                                                                                           2 (Big)
Turmeric powder                                                                                            1 tsp
Coriander powder                                                                                            1 tbsp
Red Chilli powder                                                                                            1/2 tbsp
Garlic                                                                                                           4 to 5
Mustard seeds                                                                                               1 tsp
Oil                                                                                                                 2 tbsp
Water                                                                                                         3/4 cup
Salt                                                                                                               To taste
Curry Leaves                                                                                                  A sprig

Preparation

Wash, cut off upper stalks and Slit the brinjals (eggplant) into four pieces. Slice the onions and garlic and keep it aside. 

Take a kadai, heat 1tbsp of oil and add mustard seeds. When it splutters, add the brinjals, onion, garlic, coriander powder, Red chilli powder, Turmeric powder and salt. Saute well and add water to it. Now close with a lid.

 

Stir it often. Open the lid when the gravy becomes thick and the brinjal turns tender. Add the balance oil and Curry leaves. Stir it till it becomes dry and golden brown colour. 

 

Its a superb combination with plain rice. !!! Can have it with curd rice too ..  

 This recipe is dedicated to my granny  who is no more with us ( its her favorite dish )

 

Capsicum Fried Rice

                                              Capsicum Fried Rice

Ingredients

Boiled Rice (Basmati)                                                                                  1 cup
Capsicum                                                                                                  1/2 cup
Onion                                                                                                      1 (medium)
Pepper powder                                                                                            2 tsp
Cinnamon                                                                                         1 small piece
Cloves                                                                                                           2
Fennel seeds                                                                                             1/2 tsp
Cardamom                                                                                                    1
Ghee                                                                                                         2 tbsp
Soya sauce                                                                                                2 tsp
Aginomoto (optional)                                                                               A pinch
Mint Leaves                                                                                         A handful
Coriander Leaves                                                                             For Garnishing

Preparation

Cut the capsicum into small pieces and onion into medium pieces. Take a kadai , keep it on a low flame.
Add ghee to it. Now add cinnamon,cloves and cardamom,fennel seeds, saute well.

Add onion,saute well till it becomes tender. Then comes capsicum, pepper powder, mint leaves and salt. Saute it well till turns a light golden brown colour and the capsicum gets cooked.

When this is ready, sprinkle a pinch of Aginomoto and add the boiled rice, mix them well. Now add 2 tsp of soya sauce to the mixture and blend them well.

Garnish them with fresh Coriander leaves. 

Instead of pepper u can use Green chillies (crushed). It's a very simple dish for kids lunch !

Chammanthi

                    Chammanthi (sply for Idly and Dosa)


Ingredients

Onion                                                                                                             2 (big)
Red Chilli powder                                                                                            2tsp
Coconut                                                                                               1 cup (grated)
Salt                                                                                                             To taste
Oil                                                                                                       1 and 1/2 tbsp
Curry Leaves                                                                                               A sprig


Preparation

Cut the onions into pieces (normal). Keep a kadai on a low flame,heat 1 tbsp oil and add the onion to it and saute it till it becomes tender.

Now add Red chilli powder and saute it till the raw smell goes. Remove it from the stove, add the grated coconut, salt and curry leaves to it.

Grind it to get a smooth paste. Add the balance oil (i prefer coconut oil) and have it with Idli or Dosa !!!  Yummy !!!

You can add half a piece of tomato with the onions and will get a different taste.  You can also add more chilli powder as per your taste.