Showing posts with label Vegetable Curries/Dry Subjis. Show all posts
Showing posts with label Vegetable Curries/Dry Subjis. Show all posts

Jul 5, 2014

Sweet Potato Podimas



They are high in vitamin B6 and a good source of vitamin C. Since sweet potatoes have a low glycemic index, they can be consumed by those suffering from diabetes, without any apprehensions. Though the preparation of Podimas is simple, the taste is marvelous.

Ingredients
Sweet Potato
 Medium size Sweet Potatoes         3 Nos.
Finely chopped green chilies           3 no.
Grated ginger                               1 Tbsp.
Salt                                             to taste.
Turmeric powder                           1/8 Tsp.
Lemon Juice                                  1 Tbsp. 
For Seasonings: 
Coconut Oil –                               1 Tbsp.
Mustard                                       1 Tsp
Udad dhal                                    1 Tbsp.
Channa dhal                                 1 Tbsp.
Asafetida powder                           ¼ Tsp.
Finely chopped curry leaves            1 string
For Decoration
Chopped Coriander leaves                2 Tbsp.
Grated coconut                                2 Tbsp. 

Method:
  • Wash  sweet potatoes .Cut into chunks and pressure cook for 1 whistle. Remove from the pressure cooker and remove the skin.
  • Mash them and keep aside.
  • Heat the oil in a frying pan, add mustard seeds, when the mustard begins to crackle add the other all seasonings and fry dhal till light brown.
  • Now add the chopped green chilies, grated ginger, mashed sweet potato and salt.
  • Let it cook for a minute in low heat. Now add lemon juice and grated coconut and mix it well.
  • Garnish with coriander leaves.
  • Serve hot with steam rice and Kuzhambhus.




Jun 10, 2014

Chettinadu Potato Fry

Chettinadu cuisine is so famous for its freshly grounded masala powders. Potato Fry is one among the best dishes of Chettinadu cuisine. It can also be served as a starter; on toothpicks. These are a perfect accompaniment for Sāmbhar, rasam(Sathuamuthu) with hot rice!!

Ingredients:
Potatoes                               10 no.
Salt                                      to taste
Chettinadu Curry powder     2 tbsp.(Clink the link)

For Tempering

Oil                                        2 tbsp.
Mustard seeds                      ¼ tsp.
Cumin seeds                        ¼ tsp.
Urdh dhal                              1 tsp.
Turmeric Powder                  ¼ tsp.
Asafetida powder                 ¼ tsp.
Curry leaves                         few                           

Method:

  • Wash the potatoes very well and pressure cook for 1 whistle. Cut the potatoes with skin into halves.
  • Heat a big pan and add oil to it. Add mustard seeds, curry leaves and let it splutter.
  • Now add all other tempering and fry for a minute. Now add the turmeric powder, Hing powder and potatoes. Add salt  & curry powder and mix it well.
  • Now simmer the stove heat shallow fry ,till potatoes are roasted.
  • Garnish with chopped curry leaves and serve hot with rice.
See my other Potato fry Recipe here:
Potato Fry,
Roasted Potato,
Roasted Baby Potatoes


Potato masala, Fry, Potato



Mar 19, 2014

Asparagus Thoran

Asparagus is one of the most nutritionally balanced veggies you can eat. It is an excellent source of vitamins A,C, K and many B vitamins. Asparagus is part of the lily family, whose Greek name translates as ‘sprout’ or ‘shoot’. Peru and Mexico are now the world’s leading exporters of asparagus.
 Asparagus not only tastes delicious, but is also a wonderful source of nutrients for a healthy body and mind. Here are the Main Health Benefits of Asparagus:

*   Anti-Inflammatory Properties           

*   A Cancer Fighter
*   Assists with Diet and Digestion
*   Good for Heart Health

Thoran is a Kerala-style stir fry dish loaded with grated coconut and veggies of your choice.  Try this delicious healthy recipe from my Madappalli

Ingredients

Young shoots of Asparagus              1 lb.
Green peas and chopped carrot        ½ cup
Grated ginger                                 2 tbsp.
Turmeric powder                             ¼ tsp.
Grated coconut                               2 tbsp.        
Salt                                              to taste

For Seasoning
Coconut Oil                                   1 tsp.
Mustard seeds                               1 tsp.
Urdh dhal                                      1 tsp.
Cumin seeds                                 ¼ tsp.
Asafetida powder                           ¼ tsp.
Red chilies                                     2 no.
Curry leaves                                   few

Method
  •  Wash and clean the Asparagus shoots. Chop the asparagus to thin rounds. Discard their lower hard ends.
  • Take a microwave bowl; add all the vegetables, mix with little salt and cook it for 5 minutes in the microwave. It will reduce your cooking time and also you won’t loose the nutrients.
  • Take a heavy bottom nonstick kadai, heat the oil, fry the all the seasonings, add turmeric powder and reduce the stove heat.
  • Now add the half cooked vegetables ,ginger, salt and sauté it until the Thoran becomes dry.
  • Add shredded freshly coconut and mix it well. Switch off the stove.
  • Thoran is ready and transfer into the serving bowl
  • Serve hot with steamed rice .


 Note:  
  • Eating too much asparagus is known to produce high amounts of gas. This is caused by the improper breakdown of food in the stomach. For healthy digestion, I added ginger on this recipe


Read more at: http://myhealthbynature.com/asparagus-health-benefits-and-side-effects/
Copyright © MyHealthByNature.com

Read more at: http://myhealthbynature.com/asparagus-health-benefits-and-side-effects/
Copyright © MyHealthByNature.com



Mar 1, 2014

Roasted Baby Potatoes/Urulai Roast

Baby potatoes are always everyone’s favorite. This flavorful baby potatoes are roasted with aromatic spices.  It is easy to prepare and it can also be served as a starter; on toothpicks. These are a perfect accompaniment for Sāmbhar, rasam with hot rice!!

Ingredients 
Baby Potatoes                      15 no.
Salt                                    to taste 

Masala Powders
Masala Powders
 Red chili Powder                 1 tbsp.
Turmeric Powder                  ½ tsp.
Sāmbhar Powder                  1 tbsp.
Madras curry powder             ¼ tsp.
Fennel  powder                    ¼ tsp.

 For Tempering 
Oil                                    2 tbsp.
Cumin seeds                      ¼ tsp.
Fennel seeds                     ¼ tsp.

Method

  • Wash the potatoes very well. Slit or prick with a fork.
  • Add a little water and pressure cook for 1 whistle. Peel the skin and keep aside.
  • Preheat the oven and keep the potatoes for 8 minutes in the oven.
  • Take a small bowl add 1 tsp. of oil, add all masala powders and salt in it and make a paste.
  • Mix this paste with baked potatoes and keep aside for aside.
  • In a cost iron pan, heat the oil, when oil is hot, add cumin and fennel seeds and allow to crackle.
  • Now simmer the stove add the boiled potatoes mixture and shallow fry till potatoes are roasted
  • Serve hot with rice.




Feb 7, 2014

Brinjal Pirrattal

Eggplant or Brinjal, is a very low calorie vegetable and has healthy nutrition profile; good news for weight watchers! The veggie is popularly known as aubergine in the western world.
Both two types of Brinjal (long & round) are filled with Phosphorus, iron, vitamin A, B and C. Brinjal is dry and hot by nature.
This Pirrattal recipe is very famous from Chettinadu Cuisine. You can serve with rice or chapatti.

Ingredients
Indian Brinjals

Indian Brinjal                       1 pound
Chopped Big Tomato             1 no
Turmeric powder                    ¼ tsp.
Salt                                      to taste

Grinding Ingredients
Coconut                               2 tbsp.
Red chilies                            3 no.
Fennel Seeds (Sombu)           1 tbsp. (Optional)
Poppy seed                            1 tsp.
Chutney dhal (Pottukadalai)      2 tbsp.
Curry leaves                            few
Coriander leaves                     1 tbsp.     

For Tempering

Coconut oil                             1  to 2 tbsp.
Cumin seed                             ½ tsp.
Cinnamon                                -1 small piece
Clove                                      -2 no
Cardamom                                -2 no.

Method

  • Wash and cut the Brinjal length wise. Microwave the veg for 2 minutes in a microwavable vessel for 2 minutes.
  • Chop the tomatoes, and keep aside.
  • Grind all grinding ingredients to make a coarse paste without adding water. Keep aside
  •  Heat the oil in a pan, add all tempering ingredients, fry for a minute.
  • Now add turmeric powder and tomatoes, and saute  for a minute.
  • Now add the brinjals and shallow fry the vegetables at the medium flame.
  • Cover it and cook for a few minute.
  • Remove the lid add salt and mix it well.
  • When brinjals are cooked, add the grounded paste. Turn over the mixture very well.
  • Cook in low fire till the masala gets coated in the veg. Make sure that the veg gets enough time to get cooked in the masala.
  • Fry till the good smell comes out.
  • Switch of the stove, transfer the pirattal to serving dish.
  • Garnish with coriander leaves.
  • Serve hot with Rice , Chapatti.



Jul 9, 2013

Cabbage, Carrot and Peas Thoran


Thoran is a Kerala-style stir fry dish loaded with grated coconut and veggies of your choice.  Any Kerala Sadya(feast) is incomplete without Thoran. Cabbage Thoran the main side dish in Kerala cuisine/Kerala Sadya. 

Ingredients 
Small cabbage                                    1 no.
Chopped carrot                                   ¼ cup
Fresh Green Peas                                 ¼ cup
Grated ginger                                     1 tbsp.
Salt                                                  As required
For Grinding    
Shredded coconut                                ½ cup
Cummin seed (jeera)                            ½ tsp
Green chilies                                        4 no.
Seasoning
Coconut Oil                                         1 tbsp.
Mustard seeds                                     ½ tsp.
Hing                                                   ¼ tsp.
Curry Leaves                                      few

Method:

  • Wash cabbage before chopped otherwise the water content will be very high and also it will be cooked immediately after chopped it otherwise the crispness of cabbage will be ruined.
  • Grind corasely coconut, cumin seed, green chilies together. Keep aside.
  • Take a non stick pan , heat oil and add the mustard and splutter it.
  • Add the shredded cabbage , carrot, peas, and ginger with salt.
  • Saute for 3 minutes in the low heat,  when the veggies are cooked, add the grounded coconut mixture and mix everything together.
  • Cook on low flame, stirring occasionally.
  • After 3 -5 mintues , the veggies are cooked,   turn of the heat.
  • Now thoran is ready to serve.
  • Serve with rice,Kuzhambhu, Sathuamuthu. 
Note:
  • You can prepare Thoran using any veggie like cabbage, carrot, beetroot, beans, ivy gourd or a combination of vegetables.

Feb 1, 2013

Bharwan Bhindi /Stuffed Okra

Ladies finger, stuffed with a delicious mixture of spices.  This Marwari style Stuffed okra is an excellent side veggie dish for chapattis and Rice.

Learn how to make Rajasthan style stuffed Bhindi by following this easy recipe.

Ingredients:

Tender Ladyfinger/Okra/Bhindi -                30 no.
Oil                                                       6 tbsp.
Salt to taste
Water for mixing masala powder

For Stuffing Masala  Powder:
Bengal gram powder/Besan                      ¼ -1/2 cup
Red chili powder                                     1 tbsp.   
Coriander powder                                    1 tbsp.
Turmeric powder                                     1/2 teaspoon
Roasted cumin powder                               1tbsp.
 Crushed fennel seed                               1tbsp.
Amchur powder                                        1 tsp.
 Salt                                                      1 /8tsp.

Method:
  • Wash and wipe the bhindi with paper towel.
  • Trim the lady fingers and make a slit on one side without cutting through.
  •  Take a bowl, add all above stuffed masala powder ingredients and mix with little water & oil.


  • Stuff this mixture into the slits.  And keep aside for 10 minutes.

  • Heat the oil in a nonstick tawa, add stuffed bhindis, and shallow fry for a minute.
  • Lower the heat, and cover and cook, stirring occasionally till bhindis get cooked.
  • Uncover and stir fry until the ladyfingers are crunchy.
  • Serve hot with chapattis, Rice.
  • Bharwan bhindi can also be served as starters.



Jul 26, 2012

Bitter gourd Stir Fry

This preparation removes the bitterness of the bitter gourd and you will start like to eat bitter gourd very often. Good for diabetic patients. I bet you would surely like this if you are a fan of bitter gourd.
Ingredients
Bitter gourd                    4 no (Cut into half round pieces and de-seed)
Sweet peppers               2 no
Tomato                        2 no (Cut into small pieces)
Turmeric Powder           ¼ tsp
Chili Powder                1 tsp
Salt                           to taste
Boiled water mix with ½ tsp chili powder, ½ tsp salt.
Seasonings:
Ghee                         1 tbsp
Jeera                         1/2 tsp
Hing                          a pinch
 Method:
  • Put the cut bitter gourd pieces in boiled water mixed with spices and keep it covered for 5 Minutes.
  • Drain the water after 5 minutes.This will remove the unwanted bitterness a little.
  •  Heat ghee in a pan; add all seasonings, when Jeera starts  spluttering add sweet peppers and tomato pieces.
  • Fry for few minutes. Then add the bitter gourd pieces in it. Fry it in a low heat.
  • Now add the chili powder, turmeric powder, salt into it. Mix it well.
  • Lower the flame and let it shallow fry the bitter gourd pieces till golden brown.
  • Serve hot with rice and Sambhar. 
 Tip:
Ghee reduces the bitter taste of it little. 


Bitter gourd Stir Fry


May 21, 2012

Vazhakkai Podimas/ Raw Banana Podimas

Vazhakkai /raw plantain is a regular vegetable at every Indian home., The ponthan variety of vazhakkai is usually used for this and it gives the best results.( The ponthan variety is generally used for making bajjis)..  It`s a very healthy preparation ,as it basically cooks the raw bananas in water until they are half done, grates them and completes spicing it up on the kadai. Easy, healthy and of course quick. I always prepare this Podimas in Ammavasai days. Though the preparation of Podimas is simple, the taste is marvelous.
Ingredients:
Raw Banana                                    3 no
Water                                            For boiling the bananas
Salt 
Seasoning
Coconut oil:                                   1 tbsp.
Curry leaves                                  1 stem
Finely chopped fresh ginger             2 tbsp.
Chopped Green chilies                   3 no
Mustard seeds                              1 tsp
Asafetida                                    ¼ tsp.
Lemon juice                                2 tsp.
For garnish
Chopped coriander leaves            2 tbsp
Fresh grated coconut -                  2 tbsp.

  Preparation Method:
  •  Cut bananas into two or three pieces depending on the size with the skin on.
  • Cook them in enough water with salt in it. When it 3/4 cooked, take it out from water and keep it cool
  • Remove skin, Grate the cooked bananas.  Grate gently, so that is does not mushy.
  • Heat  Kadai with  coconut oil. Add mustard seeds, when its crackle, add  all other seasonings and fry for few seconds.
  • Now add the grated banana and stir gently. Add salt and   lemon juice , gently mix everything.
  • Garnish with coriander and grated coconut.
  • Serve  hot with kuzhambhu and saathuamuthu.
Vazhaikkai Podimas



Apr 16, 2012

Stuffed Brinjals

Stuffed eggplant or stuffed brinjals is a favorite of many. For this you need small size tender brinjals.
On my usual Thursday vegetable shopping spree, I came across pretty purple tiny eggplants at Indian store.  I made this Karameethu on next day itself.

Ingredients:
 Tender small brinjals -20 no
Salt to taste
Stuffing powder
For stuffing powder 
Coriander seeds                1/4 cup
Bengal gram / Chenna dal – 6tbsp
Urad dal                         – 4 tsp.
Black Pepper                   1 tsps
Cumin Seeds                   1 tsp
Dry Coconut                    1/2 cup
Red Chillies                   - 20 no (according to spice level)
Salt                              to taste
Oil                               1 tbsp
Curry leaves                 a few
Asafetida                    ¼ tsp
Seasonings:       
Oil                            4 tbsp
Curry leaves             1 stem
Mustard seeds           ½ tsp

Preparation:
  • Wash and dry the brinjals. Keep aside. Prepare the stuffing first.
  • Roast all stuffing ingredients in oil. Grind them coarsely in a mixer. Now stuffing powder is ready.
  • Cut the brinjals into 4 pieces (not fully-leave little stem part.)
  • Simply stuff the slit brinjals with spice powders.
  •  Arrange them in a microwave steamer and steam for about 6 minutes.



  • Remove it from microwave and. Keep aside.
  • Heat the oil in a cast iron pan, fry all seasonings.
  • Place the stuffed eggplants and cover the pan with a tight lid. Sprinkle salt.
  • Cover and cook the eggplants in a low flame for about 10 - 15minutes.
  •  After 10 minutes, remove the lid . Again cook it for 5 more minutes.
  • Throughout the15 mins, turn the eggplants every 3 or 4 minutes so all the sides get evenly cooked.
  • Do this carefully without breaking the brinjals.
  • When the brinjals are well cooked and soft to touch.  Switch off the stove.
  • Garnish with chopped curry leaves.
  • Serve hot with rice, Sathuamuthu, Kozhambu.



Tip 
  • Use low to medium heat; not high. High heat spoils the taste.
  •  You can store the left over stuffing powder in an air tight container for future use.


stuffed Brinjals


Mar 1, 2012

Bitter gourd Fry (Pavarkkai Varuval)

Some people love pavarkkai and most do not.  In my childhood days, my mom used to cook this varuval. This is my mom’s specialty recipe. When this is cooked at my home, I don’t even leave any trace in my plate. Ghee along with bitter gourd mixed with white rice really tastes good. Typically 40+ people enjoy this. Kids keep a mile distance.

Ingredients:
Bitter gourd                                  2 cups
Chili powder                                 2 tsp
Besan( Kadalla Mavu)                    1 tbsp
Rice powder                                 1 tsp
Lemon juice                                 1 tsp (removes bitterness)
Salt                                            to taste
Hing                                           2 pinch
Method
  • Discard the seeds and slice the pavarkkai into thin round pieces.
  • Put in the microwave and cook for 4 mins (Or  you can  do steam cook )
  • Now mix the pavarkkai with chili powder, hing, salt ,lemon juice and besan. Keep aside for 30 mins
  • Heat oil in a pan and deep fry the pavarkkai till it turns crispy
  • Remove and stain the oil.
  • Serve with rice, Sathumamuthu.



Feb 22, 2012

Kovaikkai Pirattal (Tindora Fry)



Coccinia grandis, the ivy gourd, also known as baby watermelon, little gourd or gentleman's toes is a tropical vine. Coccinia grandis' native range extends from Africa to Asia including India. This medicine fruits have been used to treat leprosy, fever, asthma, bronchitis and jaundice. Some countries in Asia like Thailand prepare traditional tonic like drinks for medicinal purposes.
Tindora can be cooked as a subzi all by itself or mixed with other vegetables like potato.
This Pirrattal recipe  is very famous from Chettinad Cuisine. You can serve with rice or chapatti

Inngredients :
Tindora -                                           500 gms / 1 pound
Potato -                                            2no
Red, green, Orange Bell peppers -        1 no each
Tomato                                             1 no
Jeera –                                             ½ tsp
 Salt                                                 to taste
Oil                                                   for frying
Grinding ingredients:
 Fresh Grated Coconuts –                   6 tbsp.
 Red Chilies -                                   10 no
 Poppy Seeds                         -         2 tsp
 Aniseed (Fennel)                             1 tbsp.
Turmeric Powder                              ½ tsp.
Chutney dhal (Pottukadalai)             1 tsp.
Curry leaves -                                  few  

Method:
  • Grind  all grinding ingredients to make a coarse paste without adding water. Keep aside
  •  Peel the potatoes, and slice thinly.
  • Cut all bell peppers, Tindora  into thin lengthy pieces. Cut tomatoes into pieces.
  • Microwave the potatoes and tindora for 4 to 5 minutes.
  •  Heat the oil and add green curry leaves and jeera.
  • Add potatoes, Tindora, bell peppers into it.   Shallow Fry the vegetables at the medium flame. Cover it and cook it for few minutes.
  • Remove the lid , add tomato and salt.  Mix it well.
  • Now add grinded paste. Turn over the mixture well. Fry for few minutes in very low flame.
  • Fry till the good smell come out.
  • Tindora Pirattal can be served as accompaniment to rice, Chappati.



Kovaikkai Pirrattal

Dec 20, 2011

Potato Varuval – Potato Fry

Potato fry is a simple to make side dish and goes well with sambhar and Saathuamuthu.
Ingredients
Medium Size Potato                    - 8 nos
Chili powder                              – 1 1/4 tsp
Turmeric powder                         - 1/4 tsp
Salt                                           – to taste
Seasonings:
 Mustard seeds                              1 tsp
Cumin Seeds                                – ½ tsp
Asafetida powder                          – ¼ tspp
Oil                                               - 4 tsp
Method
  • Wash potato and cut them to small cubes.
  • Heat 3 tsp oil in a Cast iron pan. Reduce the heat to low and add mustard, when it’s done popped add cumin seeds and asafetida powder.
  • Add the potato pieces; add salt, turmeric powder and chili powder. Stir well, cover with lid and cook for few minutes. Open the lid and add 2 tsp of oil and stir fry for 5 minutes in a lower heat.
  • Serve hot with Rice.



Potato Fry

Jul 1, 2011

KOTHAVARANGAI(Cluster Beans) PARUPPU USILI



This dish is special to Tamil Nadu and is a hot favorite at my home. It is delicious and very healthy. It is eaten as a side dish and is best when combined with MOR Kuzhambu and rice. Tastes good with rasam and rice too!



Ingredients:
Toovar Dal – ¼ cup
Chenna Dal – 1/4 cup
Urdh dhal – 1 tbsp
Moong dhal – 1 tbsp
Red chillies – 6 no
Curry leaves – 2 stem
Hing – ½ tsp
Salt – to taste
kothavaraikai chopped – 1 cup
 For Seasoning
Oil – 4 tbsp
Mustard seeds – ½ tsp
Urdh dal – 1 tsp

Method:
  • Soak the all dals in a hot water for 2 hours. After 2 hours drain it and grind with curry leaves, Hing, red chillies, and salt. Grind them coarsely.  Put it in the Microwave bowl and cook it for 3 minutes. Keep aside.
  • Take a sauce pan add water, two pinch of turmeric powder, cluster beans and salt. Boil it for few minutes. Then drain well and keep aside.
  • Heat a oil in a frying pan add seasonings, when mustard seeds crackled add the dal mixture and fry it for five minutes . Then add kothavarangai in it and mix well.  Lower the heat, and stir it for few more minutes. The delicious Paruppu Usli is ready.




KOTHAVARANGAI(Cluster Beans) PARUPPU USILI

CURD RICE/DADDOJANAM

Yogurt Rice Tempered with Spices and. Pomegranate.   This moist, pleasantly seasoned rice and yogurt dish in the South Indian ...