CAULIFLOWER DRY FRY/STIR FRY

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This is one easy recipe and you will love it, its easy healthy and tasty too. Amma saw this on TV and made it and told me it was super hit at home and I just wanted to try DH loves fried items, I like it too but nowadays I am trying to eat healthy and try to make food with less oil, so deep fry is a no no, it’s not like that I don’t deep fry at all, it’s just lesser than compared to before sigh. Ok coming back to the recipe can be used as a starter or with simple rice & sambar or rice & rasam or even with fried rice or biryani, yeah it goes well with everything and its super tasty, so let’s makes it.

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Basic Information:
Preparation Time:10 minutes.
Idle Time: NIL
Cooking Time: 20 minutes
Serves:  2 to 4

WHAT YOU WILL NEED

Cauliflower – 1 head of a cauliflower medium sized

Soy sauce – 2 tsp

Dhania powder – 1 tsp

Garlic – 1 tbsp crushed

Ginger – 1 inch chopped

Green chilli – 10 slit

Curry leaves – few

Turmeric – ½ tsp + ½ tsp

Salt – ½ tsp + ½ tsp

Oil – ½ tbsp

Water

HOW TO MAKE

First clean the cauliflower and keep aside. In saucepan add water salt, turmeric and let it boil. Once the water boils add the cauliflower, let the cauliflower cook for 5 minutes and drain the water and keep aside.

In a pan add oil, one the oil is hot add the garlic , ginger, curry leaves, chillies, turmeric and sauté it for 2 to 3 minutes and then add the cooked cauliflower and roast it for 5 minutes now add the dhania powder , salt and mix well.

Let it fry for 10 to 15 minutes or until the cauliflower is done, now add the soy sauce mix well cook for 5 minutes, garnish and its ready to serve. It tastes super awesome.

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NOTES

Capsicum can be added too, its gives more taste, I added capsicum when I made next time.

Instead of cauliflower  you can make the same recipe with panner , potato  or even non-veg too .

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JUNKA / Chickpea flour curry- dry fry

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It’s almost end of the month and I have not even  posted one recipe, I have been caught up with loads of things, only from the weekend  I am a bit free , so was thinking that I should post a recipe no matter what , so this simple yet tasty dish came to my mind and here I am posting the recipe, which is quick to make and  which come handy in the busy days , there are many variations in this recipe, as far as I know it’s made mostly in north Karnataka and Maharashtra, you can eat it with roti’s  and chapatti. My recipe is my mom’s version very simple. So let’s start making

WHAT YOU WILL NEED

For chickpea batter

Chickpea flour/besan flour – 1/4th cup

Water – 3/4th cup

Salt – ½

Turmeric – ¼

Oil – 1 tsp

Lemon juice – 1tsp

For the curry

Onion – 1 medium size chopped finely

Capsicum – 1 chopped

Green chilli – 6 to 10 chopped

Salt – ½ tsp

Turmeric – 1/4th tsp

Oil – 1tbsp

Jeera – 1tsp

Coriander –   1tbsp chopped

HOW TO MAKE

In a pan add oil; once the oil is hot add jeera, onion, green chilli, turmeric, salt and mix well cook for 5 minutes.

Now add the chopped capsicum and coriander mix well and cook for 5 minutes or until done.

In a bowl add the flour, salt, salt, lemon juice, oil and mix well, then add water little by little and make a smooth batter without lumps.

Now add the batter in the cooked onion capsicum fry and mix well, and keep steering until mixed well no lumps should be formed.

It should be cooked in low flame, mix well for 10 to 15 minutes, and fry until all the moisture from the batter and then it’s ready to serve.

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NOTES

Green chillies add accordingly, more spicy more tasty I feel.

Actually chickpea is substitutes for eggs mostly; even its brine or water is used as egg substitute.

Dill and mint leaves can be also be added, both of them or either one of them can be added it makes it very flavourful.

I like the crunch in the capsicum, so I have cooked only for few minutes, so cook according to your taste.

The more you fry the chickpea batter more better taste.

 

Aloo Sabsige/ Potato Dill

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I love anything potatoes, I am a picky eater, there are very few  veggies I like to eat, and since now I am almost vegan, there is not much choice or there are choice but I still need to know a lot I guess. This recipe I started to make from few years only. My husband told me about this simple recipe, actually he just told me about the potato and dill combo, with that idea came this simple recipe, it’s very easy and tasty it goes well with chapatti, sajje roti, mulli parantha or with just simple rice and rasam. OK let’s start making.

Basic Information:                                                                                                                                   Level: Easy
Preparation Time: 20 minutes.
Idle Time: NIL
Cooking Time: 30 minutes
makes:   Serves 6 TO 8

WHAT YOU WILL NEED

Potatoes -5 to 6 medium sized chopped into cubes

Dill leaves/ Sabsige – 2 bunches cleaned and chopped

Oil – 1 tbsp + 1tsp

Jeera – 1 tsp

Turmeric – ½ tsp

Hing/ asafoetida – one pinch

1 tsp – chilli powder

1 tsp – dhania powder

Curry leaves

Salt – 1 tsp

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HOW TO MAKE

Par boil the potatoes and keep aside.

In a pan add 1 tsp oil , once it’s hot add jeera , turmeric, curry leaves and  hing , once the jeera splutters add the cleaned , chopped dill leaves and cook it for 5 to 8 minutes or until done and keep aside .

 

In a pan add 1 tbsp oil , once the oil is hot add the par boiled potatoes and fry it until its light brown and crispy.

 

Once the potatoes are crispy add the cooked dill leaves, chilly powder, dhania powder, salt and mix well cook for 2 to 3 minutes and it’s done to serve.

NOTES

If you have baby potatoes you can make it with baby potatoes.

Don’t cook the dill leaves and potatoes together in the beginning itself, thinking it will be done soon, cook them separately and then mix, only then will it look good and tastes good.

Don’t cook dill leaves  too much, just until the water from the leaves evaporate.

Cluster beans/Gorikai/Kothavarangai parupu usli

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Gorikai (in Kannada) parupu usli is a typical Brahmin/Iyengar recipe I think so, because I never had this before wedding. Not even until recently. Now days I try to balance the cooking between our types of cooking, husbands side cooking, sometimes fusion of both. My MIL just gave an idea of the recipe, it’s very easy and simple recipe, I have just done small changes, but it does not affect original taste of the recipe.

Basic Information:
Preparation Time: 15 minutes.
Idle Time: NIL
Cooking Time: 10 mins
Serves :  3 to 4

WHAT YOU WILL NEED

2 cups chopped Cluster beans (cut inch 1 inch piece)

2 tbsp – Tool dal

2 tbsp – channa dal

10 to 15 – badgi chilies 

4 tbsp – grated coconut

2 tsp – oil

1 pinch – Hing/asafoetida

1 tsp – mustard seeds

1 tsp – turmeric

1 tsp- salt

1 spring – curry leaves

HOW TO MAKE

In a bowl soak dals and chillies, soak at least 1 hour.

Cook the cluster beans with salt, once cooked keep aside.

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Now grind the soaked dal and chilly, grind it coarsely keep aside.

In a pan add oil, add mustard seeds once its splutters, add hing, turmeric, curry leaves and mix well. Now the grind paste mix well, add some salt. Let it cook for 5 minutes.

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Once the dal is cooked, add the cluster beans let it cook for 2 to 3 minutes so that the dal paste and cluster beans are mixed well. Once it’s cooked its ready to serve.

NOTES

This recipe can be made with beans also, maybe other veggies I am not sure.

The dal paste can be roasted until it becomes crisp too and then the cluster beans can be added.

I have added 2 types of chilies for more spiciness,the other is mankatti red chilly.

you can add or minus chilies, according to spice levels.

Mixed veg Chapatti Noodles

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This is one quick easy recipe, whenever chapattis are left over or  sometimes I just make extra  make extra chapatti so that I can do chapatti noodles and its yum and healthy. Usually we do not have dinner, we are done with snacks at 5 in the evening, but sometime when we feel like eating something light this are what I do, it’s a quick fix dinner. So let’s start making.

Basic Information:
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Serves : 2 to 3

What you will need

Chapatti – 3 cut into thin strips (check notes)

Mixed veggies – 1 cup (onion, carrot, capsicum, cabbage etc)

Turmeric – ½ tsp

Ginger garlic paste – ½ tsp (optional)

Chilli powder – 1tsp

Salt – 3/4th tsp

Gram masala – ½ tsp

Jeera – 1tsp

Coriander for garnishing

Oil – 2 tsp

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How to make

In a heated pan add oil once the oil is hot, add jeera once the jeera splatters, add all the veggies and sauté for 2 minutes, the add the turmeric, ginger garlic paste, chilli powder, garam masala, salt and mix well, cook for 5 minutes, then add the   strips of chapatti mix well sauté for a minute or 2 and garnish with coriander and its ready to serve

Notes

For making chapatti just follow stuffed parantha instead of stuffing you can make plain chapatti following the same instructions.

Veggies you can add as much as possible, but try to keep the veggies crispy.