Beans Curry

Ingredients needed:

• Beans 
• Mustard seeds
• Urid dhal
• Grated coconut
• Dried red chili - 1
• Curry leaves 
• Salt
• Hing powder
• Oil 

Method:

             Wash and trim both edges and chop beans finely . Heat a kadai add oil + mustard seeds + urid dhal + dried red chili + hing powder + curry leaves + chopped beans and sprinkle little water and cook it till done , to this add salt and once done switch off the flame and add grated coconut and mix it well . 

You can use long beans (Karamani) , carrot , cabbage , beetroot , broad beans (avarakkai) and make curry in the same method . 

Soya Kheema Roll

Saw this recipe here. Made few changes to the recipe and tried it, you can also use Soya grnaules too ..

Ingredients needed :

• Chapathi - 2
• Soya chunks - 1 cup
• Onion - 3
• Tomato - 2
• Carrot - 1
• Coriander leaves - little
• Chili powder - 1/2 tsp.
• Turmeric powder - 1/4 tsp.
• Jeera powder - little
• Dhaniya powder - little
• Garam masala powder - little
• Lemon juice - little
• Salt 
• Oil

Method : 

          Heat a pan add water + little salt and allow it to boil well to this add soya chunks and cook it for few minutes ...once done drain excess water if any and wash soya chunks in cold water well and squeeze chunks and remove the excess water and set aside. 

Peel skin of carrot and grate it . Chop onions, tomatoes, coriander leaves finely ..Heat a kadai and add oil + onions + Slat  and fry well to this add tomatoes and cook for few more minutes to this add jeera powder + dhaniya powder + chili powder + turmeric powder + garam masala powder and mix it to this add grated carrots and cooked soya chunks and mix it well and cook for few more minutes once done add lemon juice and mix it well and switch off the flame and allow it to cool ..

Meanwhile , prepare chapathi and take little soya kheema and place it in a corner of chapathi and roll it tightly and serve it .. Goes excellent with bread too.

Mixed Vegetable Curry

Intredients needed :

• Cauliflower 
• Potato - 2
• Carrots , beans , capsicum - 1 cup
• Onion -2
• Tomato -1
• Fennel seeds - little
• Shahi jeera - little
• Turmeric powder -1/2 tsp.
• Dhaniya powder - 1 tsp.
• Jeera powder - 1 tsp.
• Chili powder - 1 tsp.
• Garam masal powder - little
• Salt
• Oil

Method :

               Clean and chop potatoes, carrot , beans, capsicum, onions lengthwise and set aside. clean and chop Cauliflower florets and keep it ready. 

                         Heat pan add water + little salt + turmeric powder and allow it to boil well then add cauliflower florets and parboil it ..in same way boil potatoes too ... in a cup mix dhaniya powder + jeera powder + chili powder. 

Heat a nonstick pan / kadai and add little oil + little mixed powder + potatoes and fry till done ..same way fry cauliflower florets and keep it aside .. add little oil + jeera + fennel seeds + shahi jeera allow it to splutter and add onions + salt as required + garam masala powder and fry till done to this add fried potatoes + fried cauliflower and mix it well and cook it for few minutes ..

Have tried the same curry twice once did it with potatoes , cauliflower , carrot chopped lengthwise ... next time I tried making it with mixed vegetables potatoes , cauliflower , carrot , beans , capsicum chopped in cubes ...

Aloo Gobi fry is ready ..goes excellent with Chapathi and Fried rice 

Aloo Bhindi Fry

Ingredients needed : 

• Potato - 4
• Ladys finger - 20 
• Onion - 2
• Chili powder  - 1/2 tsp.
• Turmeric powder - 1/4 tsp.
• Dhaniya powder - 1/2 tsp.
• Jeera powder - 1/2 tsp. 
• Oil
• Salt

Method:

                Trim the edges on both sides of lady's finger and chop them and set aside. Clean and slice potatoes either lengthwise or into cubes and keep it immersed in bowl of water. Chop onions and set aside.

            Heat a kadai and add oil and fry lady's finger + salt till it turns bit crispy transfer it to a bowl.then boil potatoes till it is 3/4th done then transfer it to a bowl..now in the same kadai add oil + onion fry till done then add fried lady's finger + boiled potatoes + salt + jeera powder + dhaniya powder+turmeric powder+ chili powder and mix it well to this add boiled potato + fried lady's finger and allow it to cook well till done . Goes well with Chapathi . 

Potato Curry

Ingredients needed:

• Potato 
• Salt
• Chili powder - 1/2 tsp.
• Turmeric powder  - 1/4 tsp.
• Dhaniya powder - 1/2 tsp.
• Hing powder 

To temper : 

• Oil
• Mustard seeds
• Urid dhal 
• Channa dhal 
• Curry leaves 

Method :

                Clean potatoes and chop them finely into pieces and keep it in a bowl of water in order to prevent from potatoes turning into black . If you wish you can peel skin and chop it ..

Heat a kadai and add oil once hot add mustard seeds and allow it to splutter then add urid dhal + channa dhal + curry leaves then add chopped potato and allow it to cook for few mins. if needed just sprinkle little water and close the kadai with lid and keep checking it in between and fry it well ...once half done add chili powder + turmeric powder + hing powder + dhaniya powder + salt and mix it well and cook till done . Crispy and yummy Potato fry is ready .

Yam Spinach Semi-Masiyal

Ingredients:

• Oil
• Yam
• Spinach
• Mustard seeds - 1 tsp
• Turmeric pdr - 1 tsp
• Chilli and coriander pdr - each 1 tsp
• Pepper - just a dash
• Salt - as req
• Lemon juice - 1 tsp

Preparation:

In a pan, add some oil. When the oil is hot, add mustard seeds and allow it to crackle. Now add the spice powders, turmeric pdr + chilli pdr + coriander pdr + a dash of pepper. You can replace these curry powders with anything of your choice. Make sure the stove is in medium/low flame when you add the spices, cos we do not want ppl around to cough crazy :) Once the raw smell from the masalas leave, add the yam and add a lil water. Close cook this for like 20 mins until the yam is in semi mashed consistency. Time to add the chopped spinach. Add salt and toss it around for a while. After 5 mins, switch off the stove. Add a tsp of lemon juice to this, mix well. Ready to serve.

Capsicum dry curry

Oil + mustard seeds + urad dhal + curry leaves + bell pepper + soaked channa dhal + salt + sambar pdr (chilli pdr + coriander pdr) + turmeric pdr + sprinkle some water. Cooked with lid closed for 5 minutes. Yummy Capsicum dry curry is ready. When different shades of capsicum is used (orange, red, green, yellow), the curry turns out to be really colorful.

Spicy Baby Potatoes

Ingredients:

Baby potatoes - 20 nos
Onion - 1
Ginger garlic paste - 1/2 tbsp
Capsicum - as needed
salt

Spice powders used (as required):

Turmeric pdr
Coriander pdr
Chilli pdr
Garam masala
Amchur pdr

Preparation:

Cook the baby potatoes with a lil salt in a pressure cooker. I had to leave them for 3 whistles in mine to get well done. Strain the water. Remove the skin off from the potatoes and keep them aside.

In some water, add all the spice powders.

In a pan, add some oil. When oil becomes hot, add the onion, salt

and saute till its becomes translucent. Now add the ginger garlic paste and after the raw smell leaves off from it, add the spice powder water to it. Cook well till the oil separates and then add the baby potatoes. Cook covered on a medium flame for 5 minutes. The masala should coat well over the little guys. Remove this off from the pan. In the same pan, add a tsp of oil and saute the capsicum slices. Spread them over the potato and garnish with some coriander leaves. Yummy spicy baby potatoes are ready to be served. You can also add some lemon juice to top this up. It goes great with pulaos and rotis. Give it a try !!!

Potato Peas curry

Ingredients needed :

• Potato
• Onion
• Jeera
• Dried green peas 
• Tomato
• Chilli powder
• Turmeric powder 
• Jeera powder
• Dhaniya powder
• Garam masala powder 
• Lemon juice 
• Salt
• Oil

Method : 

Soak dried green peas in enough water overnight and pressure cook it by adding little salt for 3 whistles. Wash and chop the potatoes and boil it till tender , Chop onions and tomatoes finely ..Heat a kadai and add oil and temper it with Jeera + Onions and fry for few mins ...then add the tomatoes + chilli powder + jeera powder + turmeric powder + dhaniya powder + garam masala powder + salt and cook it for few mins. then add the cooked peas and cook it well till done ...then finally add the lemon juice ..If you wish you can garnish it with corriander leaves ...goes excellent with chapathi .

Vazhakkai fry - Type 5

Came across this yummy recipe:

http://padmasrecipes.blogspot.com/2010/08/vazhakkai-varuval-type-2.html

Did a lil here and there changes, but stuck to the main recipe mostly :) This one is sure a keeper.

Vazhakkai Curry ~ Type 4

We have already posted 3 types of vazhakkai curry , check it here : type 1 &  type 2 , type 3 and don't throw away the skin, make raw plantain skin fry . now to vazhakkai curry type 4 : 

Ingredients needed : 

for curry powder : 

• Dried  red chillies  - 6 to 7
• Peanuts  - little
• Coconut - little
• Pepper - 10
• Dhaniya - 2 tsp.
• Urid dhal - little
• Channa dhal - little
• Jeera - 1 tsp.
• Oil - 1 tsp

Method : 

Grate coconut or cut it into small slices and keep it ready ..Heat a kadai and add a tsp. of oil +and add all the ingredients listed above in the list for curry powder ..and fry it for few mins. and allow it to cool well and grind it into powder bit coarsely ..

Ingredients for making curry : 

• Raw Banana - 3
• freshly ground curry powder (recipe above) 
• Salt
• Mustard seeds
• Urid dhal
• Curry leaves
• Hing powder
• Oil

Method:

Peel the skin off plantain and chop it small cubes and keep it in a bowl of water  to avoid change in colour .. Heat a kadai and add 2 tsp. of oil and temper it with mustard seeds + urid dhal + curry leaves then add the chopped vazhakkai and add little salt and sprinkle little water and keeping the flame in medium cook it for few mins ...then add the curry powder + hing powder and stir it gently ...and cook it till done ,crispy and yummy vazhakkai curry ready and can be served with hot rasam rice ...

sending this to Shama's and Sara's event 

Palak Channa ~ Dry version.

Ingredients needed : 

• Channa - 2 cups
• Palak - 1 bunch
• Onion - 2
• Tomatoes - 1
• Turmeric powder - 1/4 tsp.
• Jeera powder - 1/4 tsp.
• Dhaniya powder - 1/4 tsp.
• Garam masala powder - little
• Chilli powder - 1/2 tsp.
• Salt 
• Oil 
• Lemon Juice

Method : 

Soak channa with enough water overnight , and pressure cook it by adding little salt till it is done ..finely chop onions and tomatoes and set aside ...clean palak leaves well and chop it finely and keep it ready...

Heat a kadai and add little oil and add onions + salt  and fry it well to that add tomatoes and allow it to cook well ...to that add chopped palak leaves and mi it well ...in few mins. palak leaves will get cooked well to that add turmeric powder + jeera powder + dhaniya powder + garam masala powder + chilli powder and if needed sprinkle little water and mix it well ...to this add the cooked channa and add very little water ,can use the water used for boiling the channa ...and allow it to cook well once it is cooked well , switch off the gas and add the lemon juice and mix it well ....

Goes excellent with chapathi and apt for lunch box .

Karunai Kizhangu fry

Ingredients needed :

• Karunaikizhangu / Yam 
• Onions 
• Salt
• Turmeric powder
• Chilli powder 
• Tamarind Juice - little
• Curry leaves - 1 string
• Mustard seeds
• Urid dhal
• Jeera powder 
• Dhaniya powder 
• Oil 

Method 1 :

1. Remove the skin of yam and clean it well and chop it finely ...and keep it  immersed in water ...
2. Heat a kadai and add oil + temper : mustard seeds + urid dhal + curry leaves + hing powder  and 
3. add the finely chopped yam + salt +  little water and allow it to cook well ...
4. when it is almost done add chilli powder + jeera powder + dhaniya powder + turmeric powder and mix it well and swtich off the flame once done ...

Method 2 :

 

Chop onions finely .. proceed the same way as in method 1 ...just before adding yam add the onions and fry it well and while the yam is almost cooked and little tamarind juice and do the rest as said above in method 1 . Both ways tastes excellent ...

Tofu Bhurji

Ingredients :

Firm Tofu- 1 full packet
Onion - 1
Tomato - 1
Turmeric - 1/2 teaspoon
Jeera - 1/2 teaspoon
Red Chilli Powder - 1/4 Teaspoon
Coriander Powder - 1 teaspoon
Fresh Coriander leaves- to garnish
Oil- 2tbsp
Salt and pepper to taste

Method : 

Firstly, drain the water completely and dry the tofu for sometime. Grate the tofu and keep it aside. In a kadai add oil, and jeera. Add onion and fry till translucent. Now add the tomato and add turmeric, coriander powder and Red chilli powder when the onion and tomato are completely cooked. Mix well and finally add the grated tofu. In a low-medium flame mix the tofu to the mixture in a very gentle way. Do not brake the tofu further. There will be little water from the tofu, so cook until the water is completely evaporated. Finally garnish with coriander leaves. Its an easy side dish for chappathi or paratha.

Aloo Palak (Dry version)

Ingredients needed :

• Palak - 1 bunch
• Potato  - 2
• Onion - 1
• Capsicum - 1
• Tomato - 1
• Chilli powder
• Salt
• Dhaniya powder
• Jeera powder
• Oil

Method :

Clean and roughly chop palak leaves ...and chop onions + capsicum +  tomato + potatoes . In a kadai add oil + onions + Capsicum  and fry for few mins then add tomatoes + potatoes and add little water + salt  and cook it till the potatoes are half cooked ..to that add the chopped palak + Jeera powder + dhaniya powder + Chilli powder  and allow it cook well , if needed just sprinkle little water ..once done switch off the flame and serve hot with chapathi ...if u wish add little lime juice and mix it well...I find this method , easy to pack for my husband's lunch box..

Do check out other fellow bloggers recipe :


Champa, Divya, Gayathri Anand, Gayathri Kumar, Monica, Padma Dharmaraj, PJ, Savitha, Smitha, Srivalli, Usha, Veena Aravind,

Broccoli Curry

Ingredients needed :

• Broccoli - 1
• Pinto beans - 1/2 cup
• Onion
• Tomato 
• Chilli powder
• Jeera powder
• Dhaniya powder
• Salt
• Lime juice
• Oil

Method :

Soak  pigeon beans overnight  and  pressure cook it for 3 whistles ..
Meanwhile , Clean and cut broccoli florets seperately one by one and keep it aside ...Chop onions + tomato finely...In a kadai add oil and fry onions well and to that add tomato + salt + jeera powder + dhaniya powder + chilli powder and cook it well then add the broccoli florets and sprinkle little water and stir it gently ...and cook it in medium flame ...when it is almost done add the cooked pigeon beans and fry it well for few more mins ...sprinkle water when needed ....
once done , switch off the flame and add little lime juice and mix it gently ...and serve it hot with chapathi / roti ...

Do check out my fellow bloggers recipes , who are taking part in this blogging marathon..


Champa, Divya, Gayathri Anand, Gayathri Kumar, Monica, Padma Dharmaraj, PJ, Savitha, Smitha, Srivalli, Usha, Veena Aravind,

Mushroom - Pepper fry

The recipe along with the photos were shared by my friend , Lavanya . A special thanks to her...

Ingredients :

• Mushroom - 1/4kg
• Onion - 1 (finely chopped)
• Tomato - 1 (finely chopped)
• Garlic - 2 cloves(chopped)
• Ginger- 1tsp(finely chopped)
• Green chilli - 2nos( cut vertically into 2)
• Dhaniya Powder - 3/4tsp
• Turmeric powder - 1/2 tsp
• Ground pepper - 2 tsp
• Salt to taste
• Hing - a pinch

for tempering :

• Oil - 4 tsp
• Mustard seed- 1tsp
• Curry leaves- 5-6

Method :

Boil the mushroom in water with salt for about 10mins(until its soft)
In a kadai add oil,sputter the mustard seeds. Add the curry leaves and a little pinch of hing. Add the onion, garlic, giner and green chilli. Cook till the onion is soft. Add the tomatoes and cook till its cooked. Now add the mushroom along with dhaniya powder, turmeric and pepper.Mix well and add 1/2cup of water.
Cook till the water is completely evaporated and it becomes a dry masala.

Its awesome to have with chappati or jeera rice.

Ponnangani Keerai Poriyal

The Botanical name of this greens is 'Alternanthera sessilis'. Sanskrit name is Matsyakshi. The common English name is Dwarf copperleaf/ Joyweed/ Sessile joyweed. Well...we call that "Ponanganni keerai" in Tamil. It is body coolant. It gradually induces a change, and restores healthy functions without evacuations (Alterative). Specifically recommended in the case of - - Fever - Eye ailments - Asthma - Gonorrhea - Syphilis . It improves eye sight! As the name implies it improves one's complexion! People say its good for Piles complaint and reduces flabbiness.

Source : http://www.ammas.com/topics/Cooking/a157400.html

Ingredients needed :

• Ponnangani keerai - 1 bunch
• Cooked Toor dhal - little
• Salt
• Oil
• Grated coconut little

for tempering :

• Urid dhal
• Channa dhal
• Dried red chillies
• Hing powder

Method : 

Clean and remove the leaves from the stem ...and chop the leaves well ..In a kadai add one tsp. of oil and temper it with given ingredients...add the leaves + salt and cook it well .....just sprinkle some water, when it is almost cooked...add the cooked toor dhal and fry it well for few more mins ..and then finally add the grated coconut and mix it well ....

Dry Curry / Fries / Poriyal -- Recipe Index

Fries & Poriyal :


Potato:

• Potato pops
• Potato Fry

Beans :

• Green beans stir fry
• Kothavarangai Paruppu Usli
• Avarakkai poriyal
• Avarakkai Poriyal ~ II
• Beans curry

Brinjal:

• Brinjal Potato curry
• Vankaya Vepudu
• Brinjal curry
• GG -CC - Brinjal curry

Vazhakkai/ Plantain :

• Vazhakkai Curry ~ Type 1
• Vazhakkai Poriyal ~ Type 2
• Vazhakkai podimas ~ Type 3
• Vazhakkai Curry ~ Type 4 
• Vazhakkai Curry ~ Type 5 
• Plantain peel curry

Carrot , Beetroot:

• Carrot Poriyal
• Beetroot curry

Pavakkai/ Bittergourd:

• Pavakkai Masala curry
• Pavakkai Thokku

Bottlegourd:

• Bottlegourd fry 
• Masala bottlegourd 

Kizhangu:

• Erisseri
• Karunai Kizhangu fry
• Yam Spinach - Semi Masiyal

Keerai / Greens:

• Ponnangani keerai poriyal 
• Vallarai keerai poriyal
• Venthaya Keerai Poriyal
• Agathi Keerai Poriyal

Dry Curry : (Sidedish for Chapathi):

Potato:

• Baked n Microwaved Potato fry
• Potato Capsicum fry
• Potato Mushroom stir fry
• Potato Capsicum peas curry
• Soya Chilli Aloo Fry
• Aloo Palak
• Potato Peas Curry
• Spicy Baby Potatoes 
• Aloo Bhindi Fry
• Potato Cauliflower Curry

Cauliflower / Broccoli:

• Cauliflower Alam Kura
• Kasturimethi Gobi
• Methi Gobi
• Aloo Gobi fry
• Cauliflower Stir fry
• Chilli - Garlic Cauliflower curry
• Broccoli Curry

Mushroom:

• Mushroom Thokku
• Mushroom - Pepper fry

Capsicum:

• Stuffed Capsicum Curry
• Stuffed Capsicum II
• Capsicum Dry curry 

Soya:

• Spinach soya Curry
• Soya Beans Stir Fry(Indo-Chinese)
• Soya Kheema Masala 

Others:

• Tofu Bhurji  
• Tofu Peanut stir fry
• Plantain Kofta curry
• Palak Channa - Dry Version

Plantain Kofta curry

Ingredients needed :

• Raw Plantain - 1
• Carrot - 1
• Shredded Cabbage - 1 cup
• Onion - 1
• Spring onions - little
• Chilli powder - 1/4 tsp.
• Turmeric powder - 1/4 tsp.
• Garam masala - 1/4 tsp.
• Jeera powder -1/4 tsp.
• Salt - little
• Oil - little
• Corriander leaves - little

Method :

Peel the skin of carrot and grate it well ...shredd the cabbage also finely ...chop the onions finely and keep it ready ....in a vessel add water and boil the plantain well ...and allow it to cool well and peel the skin and grate it well ... side by side.

 
In a kadai add 2 tsp. of oil and fry the 1 /2 onions well ...u can also add the white part of spring onions too and then add the grated carrot + shredded cabbage + grated plantain + salt + turmeric powder + garam masala powder + chilli powder + jeera powder and fry them well ....
 

once done ...take small amount of curry and make it into a round shape ...
and in a paniyaram pan fry these koftas by adding little oil ...or you can also bake these ...now in the kadai add little oil and fry the onions add chopped green part of spring onions + corriander leaves + little soya sauce + lime juice or pinch of salt and add these plantain - veg. koftas and mix it gently ...serve hot as a starter or as a sidedish ...

Saw this recipe here .