Kale and Potato Poriyal

This green takes  along time to cook but worth afterwards. Just to enhance the dish I mixed some potatoes   and toor dhal.You can make this poriyal /thoran  only with kale also.



Ingredients:

Kale Potato Poriyal

Kale- 1 bunch.
onions- 1/2 chopped
garlic- 3 chopped
red chili flakes- 1/2 tsp(optional)
green chilies chopped- 2
mustard seeds- 1/4 tsp
jeera - 1/4 tsp
potato- 1 chopped (optional)
toor dhal - 2 tbsp cooked(optional)
salt- to taste
grated coconut- 3tbsp
oil-  1tbsp



Method:

Wash and clean kale.Remove the middle stem. chop it finely.
Chop potato into cubes and boil in water along with salt for 5 minutes.
Just cooked but not mushy. Drain the water off and keep it aside.
Set  aside 2 tbsp of toor dal which you have already cooked for making sambhar or something.
Heat  oil in a pan. When hot add mustard seeds,jeera .When they pop add garlic and green chiliies.
Add onions and saute for 1 minute.Now add kale,salt and cook until the kale is 95 % done.
Now add potato and toor dal and saute it for 1 minute. Throw in coconut and stir fry again.
Remove from fire and serve hot with sambhar or rasam rice

Simple Brinjal Fry

Most of the people don't like brinjals.I hope this will help.Select tender brinjals for this.So yummy for lunch box along with curd rice.Stir carefully so that it does not break .Do not add water it becomes squishy.

Brinjal Fry

Brinjals- 5 cut lengthwise.

onion- 1 medium sliced

tomato- 1/2 sliced

ginger- 1/2 "

garlic- 2 minced

sambhar pwd- 1tbsp

salt- 1/2 tsp

curry leaves

mustard seeds- 1/2 tsp

jeera- 1/4 tsp

oil- 1tsp

pepper pwd- 1/2 tsp

Method:

Heat oil in a pan . When hot add mustard seeds,jeera, curry leaves,garlic and ginger.

Saute for 30 secs.Now add onions and saute well for 2minutes.

Add tomatoes and brinjals . Sprinkle sambhar pwd and salt .Give it a stir.

Cover and cook on low heat without adding water.

Stir occasionally. Sprinkle pepper pwd and saute for a 1min.

Serve hot with rasam or curd rice.

Mushroom Fry

So simple and yet delicious.Not all people are mushroom lovers.But this is sure to make them one.
It goes well with rasam or curd rice.

Mushroom Fry

Mushroom- 10
oil 1tbsp
garam masala- 1/2 tsp
coriander pwd- 1tsp
jeera pwd -1/2 tsp
red chilli pwd- 1tsp
garlic -3 chopped finely

Method:
Wash and clean the mushrooms.Slice them .
Heat oil in a kadai.Add mushrooms,garlic and salt.Do not add water.
Now sprinkle all the powders and mix well.
Cook on medium heat for 10-15 minutes until the mushrooms are coated with the masala and are dry.
Serve hot with rice.

Brussels Poriyal (Thoran)

For a long time I wanted to give a try to this vegetable.It looks like a miniature version of cabbage but a little sweet.You can cook this like our normal cabbage thoran/poriyal.It marries well with  green peas and bell peppers or you can simple cook only brussels.Chop the green stiff portion on top and slice it thinly.

Brussels- 10
yellow and red bell peppers- 1/2 each
onions- 1 medium sliced
red chilli flakes- 1tsp
hing- a pinch
turmeric pwd- 1/4 tsp
garlic- 2 minced
curry leaves
oil- 1tsp
mustard seeds- 1/4 tsp
jeera -1 /4 tsp
grated coconut- 2tbsp( optional)

Brussels Fry

Method: 
Chop brussels and bell peppers lengthwise.
Heat oil in a pan,when hot add mustard seeds,jeera,garlic,red chilli flakes,hing.
Add onions and bell peppers and saute well.
Now add brussels and stir well. Sprinkle some salt.
Sprinkle a 1/4 cup of water and reduce heat.
Cover cook for 10 minutes.It should  not be soggy.
Throw in  grated coconut and mix well.
Serve with any rice.

brussels, fry ,bell pepper

Sweet Potato Fry

This is similar to our normal potatoes but a bit on the sweeter side.Just increase your spice level.The sweet and spicy taste adds beautifully to the color of the dish .And it takes only 5-10 minutes to cook.
You can either cut into cubes or slice it round .You can even try it with sambhar pwd instead of red chilli pwd.

Sweet Potato Fry

Sweet potatoes- 2 medium
onion- 1 medium chopped
red chilli flakes- 1 tsp
mustard seeds- 1/4 tsp
curry leaves
oil- 1tsp
hing - a pinch
jeera -1 /4tsp
garlic- 2 minced
note:
If using sambhar pwd- 2tsp

Method:
Peel and cube the sweet potatoes.
Heat oil in a pan, when hot add mustard seeds, hing, jeera, garlic, curry leaves and onions.
Saute for some time.Now sambhar pwd or red chilli flakes along with sweet potatoes.
Add only 1/4 cup of water or just a little more.
Bring it to boil and reduce heat.Cover and cook until done.
Take care not to mash it.Stir it golden brown.
Serve hot with curd rice or rasam rice.

potato, sweet ,fry

Potato Fry -2

Actually I was watching the T.V Programs and wanted to finish my cooking fast.so I made sambhar and wanted to make some quick side dish which wouldn't take my time away from T.V.So I decided to make potato fry.And instead of usual ingredients, I just add the sambhar powder which I had left it on the kitchen top itself. And believe me, I could not stop licking my fingers!So simple and easy.

Potato Fry

Potatoes-3
onion- 1small sliced
Sambhar pwd- 2tsp
oil- 1tsp
mustard seeds-1/4 tsp
hing- a pinch
curry leaves
salt -to taste
turmeric pwd- a pinch
garlic- 2 minced

Method:
Chop potatoes into cubes.Boil potatoes in salt water with little turmeric pwd for 7-8 minutes.
Do not over cook it.Cool it and peel it.
Heat oil in a pan,when hot add mustard seeds, hing,curry leaves,garlic and onions.
Saute for few minutes. Add sambhar pwd.Saute well.
Now add the potatoes and stir well.
Sim the fire and slow fry it for 8-10 minutes until it is crispy and golden brown color.
Serve hot with rasam,,sambhar rice or curd rice.

potato, fry, poriyal

Mushroom Pepper Fry

Mushroom  are so full of proteins that it is considered to eating red meat.It is boon for vegetarians.
Especially it takes only 10 minutes to cook but wash the  mushrooms properly because they also tend to have lots of mud sticking to them.Not necessary to use ginger garlic paste ,you can use only garlic still it tastes good.

Mushroom Pepper Fry

Mushroom- 8 oz pack
ginger garlic paste- 1tsp
onions-1 medium
coriander pwd- 1tsp
pepper - 1tsp( alter to taste)
jeerakam- 14/ tsp
salt- to taste
oil- 1tsp

Method:
Wash and chop , mushrooms either lengthwise or into cubes.(Mince garlic)
Heat oil in a pan, add jeerakam,ginger garlic  paste and onions.
Saute for few minutes.Add mushrooms and mix well.
Do not add water.The vegetable gives out a lot of water.
Add the powders and mix well.
Cook on reduced heat for 10 -15 minutes or until done.
Serve with sambhar or rasam  or curd rice.

mushroom,pepper,fry

Beet Greens with zucchini

So I tried a cutlet with the beets but what to do with the greens left with roots.The leaf and the stalk look  so much like normal greens.I have heard people telling that they cook poriyal/thoran with the greens of radish or turnip.It makes good combination with dal also.Till now I haven't tried.So I thought of trying with the greens of the beet and I tell you that it tasted so good and was similar to red Swiss.And I had a half zucchini left, so I added it at the end. And the dish turned out to be good.!Take care to wash it well because lots of mud will be sticking to these greens.

Beet greens with Zucchini

Beet greens of  2 beetroots.
Garlic- 3 cloves.
shallots- 8
red chilli- 2
jeerakam- 1/2 tsp
hing- 1/4 tsp
oil- 1 tsp
salt- to taste,
mustard seeds- 1/4 tsp
zuchinni- 1/2 (optional)
Grated coconut- 3tbsp (optional)

Method:

Wash and chop the greens  finely.Chop zuchinni also into small cubes.
Crush onions ,garlic and red chillies.
Heat oil in a pan, add mustard seeds,hing.
Now add the crushed mixture.Saute for 1-2 minutes.
Add the greens,sprinkle some salt and mix well well.
Reduce the heat to sim.Cover  and cook until the greens are 75% done.
Now add the zuchinni and cook for 2-3 minutes.
Take care not to over cook the zuchinni.
Add coconut and mix well .
Serve hot with any rice dish.

greens, beet, zuchinni

Red Swiss Chard Poriyal (thoran)

This is somewhat like what is called the red amaranth in Kerala.It is so full of iron than any other greens.
That red chards or stalks are so nutritious pack with huge amounts of  Vitamin A and sodium.
These belong to the family of spinach, quinoa and beets.It can be cooked in a normal way like other greens.
The stalks are also edible ones.

Red Swiss Chard 

Red Swiss chard- 1bunch
onions-1 medium chopped
jeerakam- 1/4 tsp
garlic- 3 minced
red chillies- 3chopped
coconut - 3 tbsp(optional)
mustard seeds- 1/4 tsp
hing- 1/8 tsp
salt - to taste
oil- 1tbsp

Method:

Wash and chop the greens finely.Heat oil in a pan.
When hot add mustard seeds, hing,jeerakam, garlic, and red chillies.
Add onions and saute for some time.Now add the greens and saute well.
Reduce the heat to sim. Sprinkle some salt.
Cover and cook until done.
Just before removing from fire throw the coconut and mix well.
Serve hot with rasam rice.

greens, thoran , poriyal, red amarnath

Pavaikai Fry (Bitter Gourd)

This recipe gave me some hope at last.My daughter had 5 rings of these.It was very easy to cook also.
you can even do shallow frying .When shallow frying,cook on low heat and just cover it for 30 secs or so .

Pavakai Fry

Bitter gourd- 3
besan- 3tbsp
rice flour- 2tbsp
corn flour - 1tbsp
red chilli pwd- 1tsp
salt - to taste
turmeric pwd- 1/2tsp
oil- for deep frying

Method:


Cut bitter gourd into rings and remove the center portion.
Sprinkle some salt and keep it aside for 15 minutes.Then wash it well, this way it removes
some of the bitterness.
Mix all the powders in a bowl.Add these rings. and keep it aside for 20 minutes.
Deep fry these rings in batches.Do not over crowd them.
Serve hot with rasam or curd rice.



Pavaikai, bittergourd

Podalangkai Kootu (padavalangka/snakegourd)

If you are in a hurry you can use cooked toor dal or moong dal.Do not over cook it .This dish tastes good in both dal form and semi gravy form.

Snake Gourd kootu

Snake gourd- 1 cup

onions- 1 small chopped

channa dal- 1/4 cup

mustard seeds-1/4 tsp

oil- 1tsp

asafoetida/hing-1/8 tsp

turmeric pwd- 1.4 tsp

To Grind:

coconut- 1/4 cup

green chillies- 1-2

jeera-1/2 tsp

garlic- 3 cloves.

curry leaves

Method:

Pressure cook channa dal .It must not be mushy.

Heat oil in a pan,add mustard seeds, asafoetida.

Add onions, snake gourd,turmeric pwd and the ground coconut mixture.

Add water-3/4 cup and salt.Bring it to boil and reduce heat.

Cover and cook on low heat until done.The dish  must be semi gravy not dry.

Serve hot with rice.

Podalangkai Kootu

Chayote Fry

I either add this vegetable  in sambhar or make pachadi but this time I wanted to make it into a side dish/ poriyal/thoran.This is a not  so favorite vegetable on our table! But no one knew this was chayote.Thank God!

Chayote Fry

Chayote -1
onion-1/2
red chilli flakes- 1tsp
garlic- 2
shredded coconut - 2tbsp
curry leaves
oil- 1tsp
mustard seeds- 1/4 tsp

Method:
Peel the skin  and chop the squash into small cubes.
chop onions  and garlic finely.
Heat oil in pan ,add mustard seeds,garlic,onions, curry leaves and red chilli flakes.
Saute for 2 minutes until onions are soft.
Add the squash.Sprinkle some salt and some water.
Cover and cook until done.
finally add coconut and mix well.
Serve hot with rotis or rice.

Chayote Fry

Stuffed Okra (Bhindi/vendaikai)

This is a time consuming but extremely delicious side dish.this might even take 45- 1hr to complete the dish.
To make faster I chose small bhindis...but this is only available in our stores.! Ha Ha
The is so flavorful.This is actually a Gujarati dish, known as Bhindi Sambhariya but we don't like sweetness in dishes I avoided sugar /jaggery in this.Cook this in non stick pan ,you can avoid little more oil.

Stuffed Okra

Okra- 20-25(small)
oil-1 tbsp
asafoetida- 1/4 tsp
curry leaves

For Stuffing:
raw peanuts- 2tbsp
coriander pwd- 1/2 tsp
ginger garlic paste- 1tsp
red chilli pwd- 1 tsp
coconut- 3tsp
garam masala- 1/4 tsp
jeera pwd- 1tsp
sesame seeds- 1/2 tsp
coriander leaves- 2 tbsp finely chopped
salt
sugar/jaggery -2tsp (optional)

Method:
Roast peanuts and sesame seeds.put off the stove and add all  powders and stir well.
Let it get roasted in the heat of the pan. Stir in ginger garlic past and salt.
Transfer all the ingredients into a bowl.Mix well.
Clean and chop off the heads and tails of the okra.
Slit the okra lengthwise ,don't make it two.
Now stuff the mixture into all the okras.
Heat oil in a nonstick pan,Add asafoetida and curry leaves.
Place the cut side of the okras on the pan, so that they will not open up when you flip.
Reduce heat and slow until done .This would take around 30 minutes.
If you sprinkle water it will turn soggy.This recipe should be crisp and cooked.
Serve hot with rice.

Plain Potato Fry

When you are left with nothing in the fridge..not even onions.Ha haa ha.cook this recipe.
This is done in 15 min.Simple and will go with any rice.You can even peel the skin and then boil it.
Perfect for lunch box!Don't use russet potatoes they will turn mushy.Use ordinary potatoes.

Plain Potato Fry

Potatoes-3
Oil- 2tsp
Salt
mustard seeds-1/4 tsp(optional)
Red chilli pwd- 1tbsp (to taste)

Method:

Clean and chop potatoes into cubes.
Boil in water with salt for 6-7 minutes.
They must not become mushy.
Drain and peel the skin.
Heat oil in a flat bottomed pan.Add mustard seeds and red chilli pwd.
Before it burns out add potatoes and saute them.
Reduce heat and fry them for 8-10 minutes until they become roasted.
Serve hot.

Plain Potato Fry

Tindora Poriyal (thoran)

I really want to tell about the "Eastern Vegetable Masala Powder" which is great. You can get these in the Indian Stores.Just use 1tsp or 1 tbsp according to the amount  of the veggies.It is so good.It has everything it.

Tindora Poriyal

Tindora- 20
onion- 1 small
tomato- 1 small
garlic-2 crushed
jeera- 1/4 tsp
masala pwd- 1tbsp
red chilli powder- 1/2 tsp
oil- 1tbsp
salt
curry leaves
mustard seeds-1/4tsp




Method:
Cut tinda into round pieces.
Heat oil in a pan.Add mustard seeds, curry leaves, garlic and jeera.
Add onions and saute until translucent.Now add tomatoes and the powders.
Add tinda.sprinkle some salt and water.Mix well
Cover and cook until done.

Note:
If needed throw some shredded coconut at last.

Carrot and Celery Fry (thoran/poriyal)

Generally its peas or beans with my carrots.I wanted to introduce celery into my poriyal/thorans list.I love the celery when it is had with chicken ...especially at Panda Express!I love its crunchy taste and the aroma lingers all over your kitchen throughout the day.I tries celery alone but it did not turn out well.It always tastes good when had with something else..

Carrot Celery Fry

Carrot- 1 cup
celery 1 cup
onions- 1 small
mustard seeds-1/4 tsp
olive oil- 1tsp
curry leaves
garlic- 2
jeera 1/2 tsp
coconut-3tbsp
red chillies- 2 ( to taste)

Method:
Clean and dice carrot.chop the top and bottom of the celery
Run the knife through the center of the celery stick and then dice it to the same size of carrots.
Chop onions.Grind garlic,red chillies,curry leaves,coconut and jeera into a coarse mixture.Heat oil in a pan , add mustard seeds and onions.Saute for few minutes until onions are soft.
Now add carrots .Sprinkle some salt and saute for few minutes.
Now add celery and the coconut mixture .Reduce heat.
Sprinkle some water and check for salt.
Cover and cook until done.
Serve with sambhar or rasam rice.

Okra with Potatoes

This is a simple healthy dish.When you have little of some vegetables left in the fridge.This recipe would help.
You can use any veggies like cauliflower florets, beans etc. .I used small okras, brinjals and potatoes.If you are using long ones cut into two.

Okra with Potatoes

okra-10
brinjal- 2
potatoes-2
onion - 1 small ,sliced
tomato- 1 small
garlic - 2 cloves,crushed
curry leaves- 1 sprig
corinader leaves- 1tbsp
fennel seeds- 1/4 tsp
mustard seeds-1/4 tsp
green chili- 1 chopped
lemon juice- 1tsp
crushed red chilli flakes- 1/2 tsp
oil- 2tsp

Method:
Cut the okras into lengthwise.Cube the potatoes and boil in slat water for 5- 6 minutes until soft but mushy.
In a non stick pan heat oil,add mustard seeds, fennel seeds,curry leaves.
Add onions and fry until they are golden.
Add crushed chilies and garlic and fry for a minute.
Add tomatoes,okra,brinjal,coriander leaves, green chili,lemon juice.
Sprinkle some salt.
Lower the heat and cover the pan .Cook for 8-10 minutes.
Add potatoes, cover again and cook for 5 minutes until done.
Serve hot with chapatis or rice.

Tindora Fry (Ivy Gourd/)

I dont know how to cook this vegetable until I had this at a friend's house for lunch.My mom never made this vegetable.
And still now .... I don't know how to make my daughter eat this vegetable!
I followed the same procedure as I follow for brinjal or bhindi fry and it turned out to be good.
Its good for diabetic people.It reduces sugar levels.

As I told you it is better to fry this in a non stick pan because it takes long time to fry and consumes less oil.

Tindora- 20
oil- 1tsp
mustard seeds- 1/4 tsp
garlic- 1 tsp chopped

ToGrind:
peanuts- 8
dhania pwd- 1tbsp
red chillies - 3
cumin seeds 1/2 tsp
urad dal -1 tsp
curry leaves-6

With a bit of oil roast the above and grind into a semi coarse pwd.

Method:
Cut the tip and bottom of the tinda.
Either chop it into round slices or into lengthwise.
Heat oil in a non stick pan ,when hot add mustard seeds and garlic.
Now add the tindora pieces and fry well until they are cooked.
Sprinkle some salt.Cover and cook on low heat.
If needed add 1 or 2 tsp of water.Don't not add too much they will become soggy.
this would take around 10 minutes or so.
When cooked sprinkle the ground mixture and fry for 2 minutes and remove.
Serve hot with curd rice or rasam rice.

Red Radish and Red Potato Fry

I was so fascinated by these small cute little red radishes.These are mainly available during the Spring season.It is low in calories  and high in Vitamin C .It is perfect for salads.But I love it when cooked and crunchy.

You can either add red potatoes or any other type.I cook these in non stick so it does not get burnt  and consumes less oil.They don't taste well when overcooked.The almonds give a nice crunchy flavor to this.

Red radishes- 7-8
red potatoes-2
onion- 1 small

To grind
red chillies- 3
garlic- 2 cloves.
almonds- 6
curry leaves- 5

Method:
Chop potatoes into cubes ,add salt and boil them in some water until soft but not mushy.
Drain and keep it aside.
Chop radishes into round thin slices.
Heat oil in a non stick pan ,add mustard seeds.
When they pop add radishes and stir fry them .
Sprinkle some salt .Fry them on low heat until they change color and are almost done.
Now add potatoes and sprinkle the ground mixture .
Stir fry it for few minutes until they are dry .
Serve hot with rasam or sambhar rice.

Pavaikai Fry (Bitter Gourd fry)

Sometimes it is difficult for people to understand the taste of this vegetable.
This is the least favorite veggie among people.Some eat it due to its medicinal value as it can reduce blood sugar levels and has lot of vitamins in it.Here it is known as bitter melon .

So here is a simple recipe.

Bitter gourd-2
oil- 2 tbsp
curry leaves-1 sprig
cumin pwd- 3/4 tsp
coriander pwd-1 tbsp
red chilli pwd- 1tbsp
sugar-1 tsp
salt -to taste
tamarind paste 1 tsp

Method:

First cut bitter gourd into half and scoop out the inner portions.
Add 1 tsp salt and let it be for 15 minutes.
Then wash it and pat dry.
In a pan heat oil,when hot add mustard seeds,curry leaves.
Sim the heat and add all the powders, tamarind paste and sugar.
Give a stir.Now add bitter gourd,sprinkle some water and little salt.
Cover and cook on slow fire for few minutes.
Check salt and add little more water if needed and cook until done.
Serve hot with rasam or curd rice.