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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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.

Mushroom Chilly Fry

 

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This is one recipe I was trying to get the accurate taste, you get what I am trying to say na , sigh. It’s almost like Manchurian but it’s not manchurian. This recipe includes  all types of chillies hence chilly fry is the name. G and me both love mushroom , we have tired the simplest to exotic recipes with mushroom, but every time I would make deep-fried mushroom recipe it would never taste good, the mushroom would absorb all the oil and get soggy, sigh.

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Then amma told what wrong I was doing. I always clean mushroom , then add hot water, salt, turmeric and microwave it for 5 to 6 minutes , then I would deep fry, amma told  me for making gravy and other stuff I can do that and not for deep fry so this time I just soaked he mushrooms in hot water with salt and turmeric, drained it and used it, and then it came out very crispy and dint absorb much oil and it was an instant hit at home along with Schezwan fried rice. Those who prefer spicy food will love this , I love spicy food and always in search of spicy food , any food item I like, if it’s bland I try making it spicy. If my food is not spicy I just can’t take even one morsel of the food, I am that crazy of spicy food ok let me stop bragging about my love for spicy food and let’s start making Mushroom chilly Fry

Basic Information:
Preparation Time: 20 minutes.
Idle Time: half an hour
Cooking Time: 30 minutes
makes:   Serves 2 or 3

HOW TO MAKE

Mushrooms – 1 pack or 200 gms

Maida- 3 tbsp

Corn flour – 6 tsp + ½ tsp corn flour

Ginger garlic paste – 1 tsp

Chilli powder –  2tsp

Salt – ¼ th tsp

Cooking soda – ¼ th tsp (optional)

Water – 1/3 cup or as needed

Oil – for deep frying + 1 tbsp

Bird eye chilly – 10 slit

Garlic chopped – 2 tsp

Onion – 1 big chopped into square slices

Capsicum – 1 big chopped into square slices

Spring onion – 1 cup chopped

Pepper powder –  1tsp

Soy sauce  – 1 tsp

Chilly tobacco Habanero sauce –  2tsp

HOW TO MAKE

In a bowl take cleaned mushroom, add hot water salt, turmeric, let it soak for half an hour and then drain it and chop the mushroom in 4 quarters or 2 halves depending on the size and keep aside.

In another bowl add maida, corn flour , cooking soda, ginger garlic paste, salt make a batter , and the batter consistence of dosa batter. In the bowl add the chopped mushroom in the batter and coat the mushroom with the batter

Now heat the oil, once the oil  is hot add the batter coated mushroom and deep fry until done and crisp.

In another pan add 1 tbsp oil, once hot add bird eye chilly and chopped garlic fry it for 2 minutes, now add then onion and capsicum and fry again for 2 minutes now add the sauces and cook for 2 minutes.

Now  take the ½ tsp corn flour and 2 tsp water mix well and add in the above mixture, mix well now add the deep fried mushroom and pepper mix well, take the of the stove and now add the chopped spring onion and its ready to serve.

NOTES

If you don’t have bird eye chilly you can add the green chillies.

Bird eye chilly is very spicy if you have it then add according to your level of spiciness , I have added 10 you can reduce  or add according to your taste.

 

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.

Sarson ka Saag

 

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Happy New Year to all. I wanted to start the first post of the year with something sweet but, the that has to wait, and I want to be consistent here, by posting at least one recipe a week so thought of posting something I made for the first time and it was super tasty and everyone like it at home. This recipe was made in November and I can still feel the taste. It was one of the best recipes that I have made and came out well in the first try itself. It’s easy, healthy and yummy. This recipe is actually made with loads of ghee and butter, since I try to make all my recipes vegan, I have not added any butter or ghee, this recipe is a bit twisted according to my needs also its almost like plain palak recipe, and the saag was super tasty. Ok let’s start making.

Basic Information:
Preparation Time: 15 minutes.
Idle Time: 10 minutes
Cooking Time: 20 mins
Serves : 4 to 6 people

WHAT YOU WILL NEED

2 bunches of sarson/mustard leaves

1 bunch of palak /spinach

1 bunch of chakothe soppu/papu kuraku/mountain spinach

1 small onion chopped + 1 tbsp chopped onion

1 tomato chopped

10 green chillies

2 tsp ginger garlic

1 tsp garam masala

1 tsp salt

1 tbsp oil + 2 tsp oil

½ tsp jeera

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HOW TO MAKE

Clean the greens , wash it throughly and keep aside.

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In a hot pan, add 2 tsp oil, small chopped onion, chillies, ginger garlic paste and roast it for 3to 5 minutes, until the onions are translucent.

Once the onion is translucent add the greens and let them wilt, it may take 10 to 15 minutes. Once the greens are soft let it cool down.

In another pan add the 1 tbsp oil, once hot add jeera and when it splutters, add the onion and tomato and fry it for 5 minutes

While the onion and tomato are cooking grind the above mixture into smooth paste.

Now add the above paste into the pan, mix well, now add the gram masala, salt and mix well, simmer it for 5 to 10 minutes and its ready to serve.

Notes

Instead oil you can use butter and ghee or either one of them.

Though mine was vegan version it tasted very good, I felt there was no compromise in taste.

Even radish greens are added, I have heard but I have not tried that version

Sorrel Leaves/Gongura Mushroom

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Yeah you read right, apart from gongura dal, I wanted to make something different, so i was searching the net, I usually check VahChef, and I like his vegetarian recipes. When I was browsing through the site, I saw this one recipe “ gongura paneer saag”, I wanted to try it, but i wanted to something different so decide to add mushrooms to it instead of pinner even though paneer was there at home. This is a simple recipe, those who like sour taste , they will love it, I am one of them I love sour taste its yum I must say, if you don’t sour taste you might not like this dish as much you might have liked Gongura dal sigh, anyways let’s make it.

Basic Information:
Preparation Time: 5 minutes.
Idle Time: 10 minutes
Cooking Time: 30 minutes
Serves: 2 to 3

What you will need

Mushrooms – 200gms

Gongura – 1 cup (Loosely packed)

Green Chillies – 6

Onion – 2 tbsp + 1 tbsp (chopped finely)

Ginger – 1 inch piece

Garlic – 5 to 6 pods

Oil – 1 tsp + 2 tsp

Jeera – 1 tsp

Gram masala – 1 tsp

Dhaniya powder – 1tsp

Turmeric – ½ tsp

Salt – 1 tsp

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How to make

Wash and boil the Mushrooms in turmeric water and keep it aside (see notes)

In a pan add oil, 1 tsp oil then add ginger and garlic and sauté it for 2 minutes.

Then add 2 tbsp onion, chillies and sauté it for 5 minutes or until only is slightly translucent.

Now add the gongura leaves and sauté it until its mushiness goes. Let it rest and cool down before you grind it.

In the same odd oil, then add jeera, onion and sauté it for a minute then add the garam masala, turmeric, dhaniya powder, salt  and mix well, sauté it for 2 to 3 minutes.

Now add the ground gongura paste mix well, let it cook for a minute or two.

Then add the mushrooms and let it cook for 5 minutes and then it’s ready to serve with hot chapattis

Notes

I have used button mushroom, you can use any type of mushrooms

I usually boil the mush is turmeric water then drain the water and chop the mushroom and the use it.

I microwave the mushroom for 5 minutes in turmeric water; you can add salt too along with turmeric for boiling.

In this recipe salt depends on how much you can tolerate the sourness, so add accordingly.

Chutney pudi/powder

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Chutney pudi/powder is a must in most of the south Indian household, DH just loves chutney pudi. Chutney pudi added with oil or gee goes well with the idly, dosa and even roti’s, its multipurpose pudi. Chutney pudi is similar to chutney only difference between fresh chutney and chutney pudi is the chutney pudi can be stored for few weeks to months, where as fresh chutney should be consumed soon. Usually amma makes this or my aunt (mom’s bro’s wife) makes the yummiest chutney pudi. The chutney pudi I had bought from India was over, so I asked them the recipe, it was very good DH liked it, so what more can I ask, because if it’s not good he just says it, but the pudi was hit the first time I made, but according to me, my amma and aunt make it the best. It’s a very easy recipe and can make it fast too, so let’s make.

Basic Information:
Preparation Time: 5 minutes.
Idle Time: 30 hours
Cooking Time: 15 minutes
makes: 1 cup

What you will need

½ cup – peanuts

½ cup – dry grated coconut

1/4th cup – roasted channa

1/4th cup – red chillies (see notes)

2 tbsp – garlic

¼ Th cup – curry leaves

Small lime size – tamarind

1 tsp – jaggery/brown sugar (see notes)

1 tsp – oil

1 tsp – salt

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How to make

In a heated pan dry roast the peanuts for 3 to 5 minutes, and then keep it aside in another bowl

In the same pan add the dry grated coconut and roast for 2 to 3 minutes, add the coconut in the same bowl of peanuts.

In the same pan roast the channa for 1 minute,then add with the peanuts and coconut.

In the same pan roast the garlic until its slighty brown,add in the peanuts bowl.

In the same pan add oil, once the oil is hot add chillies, tamarind, curry leaves and roast it for 5 minutes or so, the curry leaves will be crispy.

Then mix this above with peanuts, roasted channa, garlic and coconut, in the same bowl add the jaggery/brown sugar and salt, let it rest for some half an hour or until the all the ingredients are cooled down.

The puls it in the mixer, don’t grind it fine, let it be a rough powder.

Notes

Badgi chillies will give more colour, I dint have much of them so I added little badgi and little chickballapur thats why the chutney pudi colour is not red it’s orangeish.

Chickballapur chillies dont give colour but gives spiciness and I wanted spicy.

If you don’t have jaggery you can add brown sugar or normal white sugar. I have added brown sugar.

Grind the mixture when it’s fully cooled down.

Broccoli Tandoori Vegan

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Broccoli tandoor was one of the first time tried hit recipe, before talking/writing about the recipe let me tell you why vegan.  I am vegan but I am not vegan, no don’t be confused, I am a pure vegetarian, I also don’t like milk items like milk, curd etc etc, I still like cheese that too only few types not all, I am very choosy, also I eat cheese very rarely like maybe once in two or three months, but yeah I do eat once in a while. So when I was checking vegan recipes for tandoori, everywhere there was coconut, cashew, badam curd to be added instead of curd, but I dint have the time and patience to make curd and wait until it set sigh, so I modified accordingly and then came this easy tasty recipe. So let’s start to make Broccoli tandoori.

What you will need

1head of Broccoli

1/4th cup Besan flour

¼ Th cup Cashew paste (just grind the cashew with little water)

1 tbsp Ginger garlic paste

2 tsp of crushed kasuri methi (dried fenugreek leaves)

2 tsp chilli powder

1 tsp salt

1 tsp chat masala

1 tsp garam masala

1 tsp Lemon juice

1 tbsp oil

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How to make

First separate the Broccoli florets and boil it for 2 minutes, drain it and keep it aside.

In another bowl add remaining ingredients and mix well, the consistency should be of dosa batter. Then coat the marinade with the broccoli florets, let it coast well then let it sit for 5 to 6 hours or atleast 1 hour.

After few hours of marination, spread it on a baking sheet and bake in the preheated oven at 200 degrees for 20 to 25 minutes, check in between once so that it does not overcook.

Notes

If you don’t have cashews, you can make badam paste or coconut thick milk. I prefer cashew.

You use the same recipe and add capsicum, cauliflower, potato etc

Kadai Paneer

 

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Paneer is DH’s favourite, anything I make with paneer he is one happy person. The Kadai paneer is one regular recipe at home, it’s my version, it’s yummy and easy too, since I don’t eat paneer I add capsicum or mix vegetables, in this particular recipe I have just added capsicum which is my favourite. So here’s my version of kadai paneer.

Basic Information:
Preparation Time: 10 minutes.
Idle Time: NIL
Cooking Time: 30 minutes
makes:   serves 2 to 3 people

What you will need

2 tomatoes finely chopped

1 small onion finely chopped

2 to 3 green chilly or green chilly paste (optional)

1 tsp ginger garlic paste

2 tsp cashew and poppy seeds paste

1/4th tsp Turmeric

1 tsp Dhanya powder (coriander powder)

1tsp Jeera powder

1 tsp chilly powder

½ tsp garam macula

2 tsp Kasuri Methi (fenugreek dry leaves)

1tsp salt

½ cup chopped Capsicum

½ cup cubed paneer

1 tbsp oil

1 tsp Jeera

2 tbsp water

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How to make

In a pan or kadai add oil, one the oil heats up, add the jeera, then add the Ginger garlic paste and sauté it for a minute, then add the chopped onion, tomatoes, green chillies and turmeric then mix well cook for 5 minutes until the tomatoes become mushy, then add the dhanya, jeera, chilly powder and salt and mix well and let it cook for 5 minutes again, add water at this stage and let it simmer for 2 minutes more.

Then add the cashew and poppy seeds paste and kasuri methi, mix well cook for few 2 minutes, then add the chopped capsicum and paneer cook for 2 minutes more, then it’s ready to serve.

Notes

I like spicy food so I have added green chilly so it purely optional, but I also feel green chilly adds more taste than red chilly.

For cashew and poppy seeds paste, soak the cashew and poppy seeds for an hour in warm water and then grind it into smooth paste, this paste can be added to most of the gravy’s and i add it instead of cream.

Also you can grind the tomatoes and onion paste ones the tomatoes becomes mushy, but it’s purely optional, I don’t grind it.

Ridge Gourd Kootu/Herekai kootu

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I never eat many vegetable, no I am not a non-veg person, I am pure vegetarian I don’t even eat eggs, you know that if you have been reading my blog, that’s why eggless bakes. So after making this recipe I eat this vegetable sigh. Ok and another thing is my DH is tambrahm a Tamil Iyengar, so now and then I try and make the Iyengar cuisines, it actually very simple and healthy I feel, so we mix and match and cook both type of cuisines mine and his, so I thought I will start the Iyengar cuisine I have started to experiment with, also so that I can remember what I did and it will be easier for me, when I want to do the same recipe again. I really like this recipe a lot so thought will start my Iyengar cuisines with this recipe. So here goes the recipe.

Basic Information:
Preparation Time: 20 minutes.
Idle Time: NIL
Cooking Time: 30 minutes
makes:   Serves 3 to 4

What you will need

I cup Ridge gourd chopped

½ cup moong dal

Turmeric – ½ tsp

4 to 5 Green chillies

Pepper ½ tsp

Jeera 1 tsp

Urad dal – 1 tbsp

Grated coconut – ¼ cup

Oil – 1 tsp

Salt – 1 tsp

Mustard seeds – 1 tsp

Curry leaves – 5

Red chillies – 3 cut into pieces

Hing one pinch

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How to make

First boil the moong dal, in a pan with water and turmeric, it will take 2o minutes to cook fully or you can pressure cook in a cooker. Once the moong dal is dome, add the chopped the ridge gourd and let it cook in sim, let it cook until done

In the mean time, in dry pan add the jeera, pepper,urad dal and chillies and dry fry it for 1 minute then add the grated coconut and fry it for another 1 minute, then let it cool., Once it cools grind it coarsely and keep it aside

In another pan add oil, once the oil is hot add mustard seeds, hing and curry leaves and keep it aside.

Now in the moong dal and Ridge gourd , add salt and coarsely grind powder and mix well and it cook for 10 more minutes and then add the tadka and the kootu is ready to serve with chapatti or hot rice.

Notes

Cooking the moong dal in the cooker reduces the cooking time.

I prefer dal to be in shape I don’t like the mashed dal, most of the time the dal will be mashed when cooked in cooker.