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

Sindhi Khari

Actually this is a Sindhi curry it is called kadhi something.I have made some alterations,this curry is cooked with besan flour but I prefer channa dal cooked and mashed .This is perfect for a  full meal on lazy Sundays ... Sindhi Khari with fried brinjal and a dessert.Give it a try !You can  add yam,brinjal, okra and potatoes. I tried with some veggies I had.But this curry is good with all vegetables but you should take care the cooking time of each vegetable. brinjals and okra must be fried separately and added .The curry must be some what watery .

Sindhi Khari

beans- 10
carrots- 1
green peas- 1/4 cup
besan-1/2 cup( channa dal- 1/2 cup)
water- 2-3 cups
tamarind pulp-1/2 cup
red chilli pwd- 1tsp
oil -2tbsp
curry leaves- 10
salt -to taste
mustard seeds- 1/4 tsp
ginger julienne- 1/4 "
turmeric pwd- 1/2 tsp
hing- 1 pinch

Method:
Chop all the vegetables into 2" pieces.If using channa dal pressure cook and mash it.
Heat oil in a pan and saute peas,carrots and beans for few minutes.
Sprinkle some salt and little water. Cover and cook for few minutes.
Remove from fire and keep aside.
In a another pan add oil , mustard seeds, hing, ginger and curry leaves.
Add besan and saute until light brown color
If using dal just ad the dal and turmeric pwd.
 simmer and cook for few minutes.
Now add  water,red chili pwd,tamarind paste and salt.
Add vegetables and simmer for 10 minutes.
Serve with plain rice and fried brinjal or potatoes.

Chilli Paneer

This is a North Indian appetizer but nowadays common in lot of houses in south also.It is simple but loaded with calories!.So once in a while is okay.I used to be so crazy of this dish during my college days.
Whenever we go to a restaurant I used to order this dish.Today when I tried ,....I never knew it is so easy and they were charging a hell lot of money!.

Chilli Paneer

Paneer- 1 lb
egg- 1
onion- 1 medium
capsicum- 1 medium
jeera-1/2 tsp
garlic-2 tsp minced
green chillies- 3-4
ginger garlic paste- 1tbsp
maida- 1 tbsp
corn flour- 1 1/2 tbsp
soy sauce-1tbsp
coriander leaves- 1tbsp chopped
coriander pwd- 1tbsp
red chilli pwd- 1/2 tsp
lime juice- 1tbsp
oil for frying.

Method:
Chop paneer ,onions and capsicum into cubes of same size.
In a bowl mix maida,egg,corn flour,red chilli pwd,salt and ginger garlic paste.
Add paneer into this mixture and mix well so that the batter coats on the paneer.
Beat the mixture well.Heat oil in a pan.
Drop the pieces in the hot oil and fry it until golden brown.
Drain them on a paper towel.
Heat 1 tsp of the same oil in another pan.
add jeera,garlic, green chillies,onion and capsicum.Saute for 1 minute.
Add coriander pwd, and saute for 1 minute.
Stir in soya sauce and  a bit of salt.Mix well.
Add fried paneer.Mix well.Garnish with coriander leaves
Serve hot .

paneer, chilli,fried,onions,appetizer

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

Beet Cutlet

Wow! How simple and easy way to make people eat beetroot .The color of the cutlet is so beautiful.The thing is it could be made instantly but retaining the shape will be a task. It will be good if you make these patties and throw it in the fridge for 1 hr.And no deep frying. Perfect for an evening snack with Chai. It does not require any dip .

Beet cutlet

Beetroot 2 medium.
potatoes-2 medium
green peas- 1/2 cup
garam masala- 1/2 tsp
red chilli pwd- 1tsp
all purpose flour- 1/2 cup
bread crumbs- 1/2 cup
oil- 1-2 tsp

Method:
Wash all beet and potatoes and chop them into cubes.
In a cooker add all the vegetables,some salt and give 3 whistles.
Now drain all the water and peel the skin of potatoes and beetroot.
Mash them well .Check salt.
Add garam masala and red chilli pwd.Mix well.
Make them into small balls.Press them into a round patty on your palm.
Dust them in  flour and then roll them in bread crumbs.
Arrange them on a plate and put them into the fridge.Leave it for an hour or so.
Heat a flat bottom pan with 1 or 2 tsp oil.
Arrange the patties without touching each other.
Cook for 1-2 minutes and then flip over.
Serve hot with tea and if necessary with a dip.

cutlet, potatoes, beet.