Beetroot Masala

Beetroot is a very good healthy vegetable especially for increasing the HB count. It also helps to prevent macular degeneration, improve blood circulation, aid in skin care, prevent cataracts and mediate respiratory problems. Beets also contain nearly 14 g of sugar in each cup. If you need to monitor your blood sugar levels, this may be a cause for concern.

This is a simple stir fry masala that, I do very often. It goes well with rice and Chapatti.

Ingredients

Tender small beetroots          2 nos.

Grated Carrot                        ½ cup

Fresh green peas                   ¼ cup

Grated Capsicum                    ¼ cup   

Grated ginger                         1 tbsp.

Salt                                      to taste.

Masalas  

Chili powder                             1 tsp.

Asafetida powder                      ¼ tsp.

Pav Bhaji masala powder             1 tsp.

To Temper:

Oil                                                  2 tbsp.

Jeera/Cumin seeds –                    1 tsp

Bay leaf                                          1 small piece

 Crushed Clove                              2no                                  

Cinnamon                                      1 small piece

Cardamom                                    1 no.

Method:

• Wash and peel the beetroot skin and grate it.
• Heat oil in a pan and add cumin seeds. Allow cumin seeds to crackle.
• Add bay leave, cloves, cinnamon and cardamom in it and fry for a minute.
• Reduce the stove heat to low, add all masala powder in it and fry for a second.
• Now add grated ginger, grated capsicum and fry for 2 minute.
• Then add grated beetroot, carrot and green peas. Add salt and mix well.
• Cover the pan with a lid cook until vegetables should absorb the masalas very well.
• Garnish with coriander leaves.
• Serve hot with Rice, Chappatti.

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Cauliflower Masala Fry / Gobi Fry

Cauliflower is a great vegetable and the numerous things a cook can do with it are phenomenal. This fry is just one example. There are so many other cauliflower delicacies that are yet to be cooked and featured here.

If you want something that stimulates appetite and tingles the taste buds this could be the masala fry you are looking for. The spices used add their characteristic aroma and also have digestive properties.

It can be served with hot rotis, tandoori rotis, parathas, steamed rice or jeera rice.

 Prep Time            10 minutes

 Cook Time            35 minutes

Cuisine                 North Indian

Course                 Side Dish

Servings               3 people

Ingredients

Gobi Or Cauliflower         1 medium size

Big Green Capsicum         1 no.

Frozen Green Peas           1 cup

Big Tomato                       1 no.

Grated Ginger                   1 Tablespoon

Oil/ Butter                        1 Tablespoon

Sugar                                 ½ Teaspoon

Salt                                    To Taste

Masalas

Garam Masala Powder        1 Tablespoon

Turmeric Powder                ½ Teaspoon

Coriander Powder                ½ Teaspoon

Cumin Seed Powder              ¼ Teaspoon

Asafetida Powder                 ¼ Teaspoon

Chili Powder                           ½ Teaspoon

For Tadka/Seasonings:

Oil/Ghee/Butter                  2 Tablespoon

Cinnamon stick                      1 no.

Cloves                                   2 no.

Green cardamom pods           1 no.

For Decoration

Shredded Coconut             1 Tablespoon

Chopped Coriander            2 Tablespoon

Instructions:

• Remove the florets from and cauliflower. Wash and drain them properly in clean water.
•  Wash the Green Capsicums, remove seeds and cut it into big 1-inch squares.
• Wash and clean the tomatoes and cut it into big cubes.
• Heat oil in a big Kadai, add the Tadka seasonings and fry for a minute.
• Add the cauliflower florets in them. Mix well and cook covered for 10 minutes till tender. Add salt in it.
• Now add the chopped capsicum and ginger. Cover and Cook for 5 more minutes Don’t overcook them.
• Now add all the dry masala powders mix them well and cook for a minute. Stir well.
• Now add the chopped tomatoes, mix well and cook till the tomatoes are tender and soft for five minutes. Do not overcook the tomatoes.
• Add the sugar (optional). Mix it well. Garnish with chopped coriander and shredded coconuts.
• Gobi Masala is ready for Serving.
• Serve hot with Rice, Chapati or  Nan.

Notes:

• The adjustment of the spices and oil can be made as per your choice.

CARROT THORAN / KERALA-STYLE THORAN FOR ONAM SADYA RECIPE

Any Kerala Sadhya is incomplete without Thoran. You can prepare Thoran using any veggie like cabbage, carrot, beetroot, beans, or a combination of vegetables. There are many ways to prepare a Thoran. Some add coconut scrapes directly while others grind coconut to a coarse paste.

Easy and healthy side dish.

Here is the recipe…

Recipe Category   :      Vegetable Dry Fries, Kerala Sadhya

Cuisine                :    Kerala Dishes

Preparation Time  :    5 Minutes

Cooking Time      :     10 Minutes

Serves                :      4 People

Ingredients:

Grated Fresh Carrots	3 cups
Green Chillies Silted	4 Nos.
Grated Coconut	½ cup
Salt	To Taste

For Seasoning:

   

Coconut Oil	2 Tablespoon
Mustard	1 Teaspoon
Cumin Seeds	1 Teaspoon
Curry Leaves	few
Broken Red chillies	3 Nos.
Urdh Dal	1 Teaspoon

    

How To Make Carrot Thoran  Here you Go

• Wash and peel and Grate the Carrots.

•   Heat the oil, add the mustard seeds, when its starts to splutter add the urad dal and Cumin seeds, red chillies and Curry Leaves.

•  Add the grated carrots, green chillies, salt. Lower flame and, cover and cook on medium heat for 8-10 mins.

• Once the carrots is cooked, add the coconut mixture. Combine well, and continue to cook until the carrot is cooked through.

• Remove from the fire and serve hot with rice and Enjoy!.

Note:

• Give it a stir once in between, otherwise it may stick to the bottom. You can increase  the amount of coconut if you like.

Here for More Vegetable Dry Subjis

Zucchini Dry subji

A staple at many farmers markets during the warmer months, zucchini, which is a type of summer squash, and it can range in color from yellow to deep green. This is a perfect spring/summer vegetable dish.

I love easy cooking, food that can be prepared in minutes without any fuss. This is best subji for fast cooking.  A very versatile sabzi also. Can be prepared dry or with gravy.

 

Ingredients:

Large Zucchini         2                           

Large Tomato          1 no.

Roasted peanuts       1 tsp.

Turmeric Powder      ¼ tsp.

 Red Chili Powder      1 tsp.

Curry Powder            1 tsp.

Amchur Powder        ¼ tsp.

Salt                          to taste.

To Seasoning:

Oil                            1 tsp.

Punch Poran               1 tbsp.(Fenugreek,mustard,fennel,cumin, Nigella)

Curry leaves                few

Method: 

• Wash the zucchini, tomatoes and sliced in ½” round. Keep aside.
• Heat oil in the pan. Add Panch Poran seeds& curry leaves. Fry for few minutes.
• Now add Turmeric powder, chili powder on it.
• Add chopped zucchini and tomatoes. Mix it well and cook for a minute.
• Now add curry powder, Amchur powder and salt. Mix well it.
• Stir it and let it cook till the Zucchini should be tender not mushy.
• Add roasted and crushed peanuts. Stir it uncovered..
• Turn off the stove heat; transfer the masala zucchini into serving bowl.
• Decorate with cilantros.
• Serve hot with rice, chapatti.

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Green capsicum Paruppu Usli / Green Bell Pepper and Lentil fry

Paruppu Usli is a traditional South Indian Brahmin dish, particularly famous in Tamilnadu. This is a healthy dish prepared by using lentils and vegetables. Beans, cluster beans, plantain flower, cabbage and potato, are the vegetables generally used for this recipe.  Here I am using Capsicum.

Ingredients:

Tovar Dal                            ¼ cup

Chenna Dal                         ½ cup     

Urdh dhal                            2 tbsp.

Moong dhal                         2  tbsp.

Red chilies                          7  no

Curry leaves                       2 stem

Hing                                   ½ tsp

Salt                                   to taste

Green Capsicum chopped    2 cups

 For Seasoning

Coconut Oil                        4 tbsp.

Mustard seeds                    ½ tsp

Urdh dal                            1 tsp

Method:

• Soak the all dals in a hot water for 2 hours. After 2 hours drain it and grind with curry leaves, Hing, red chilies, and salt. Grind them coarsely.  Put it in the Microwave bowl and cook it for 3 minutes. Keep aside.
• Heat oil in a kadai; add all the ingredients under "For seasoning" one by one. After it crackles, add chopped capsicum along with salt.  Fry till capsicum is cooked.
• Now take the capsicum from the kadai, keep it aside
• Add little more oil in the same kadai. Add the half cooked dhal paste and fry it on low heat till it gets cooked.
•  Now add capsicum in it and mix well.  Lower the heat, and stir it for few more minutes. The delicious Paruppu Usli is ready
• Serve with Rice, MorKuzhambhu and  Ginger Saathuamuthu/Rasam

Brinjal Masala Curry

Curry is a staple in my kitchen. This is one of my favorite recipes to make when I feel like I need to eat spicy . Enjoy this simple recipe from my Madappalli Kitchen. 

Ingredients

Small Indian Brinjals         1 pound

Green Capsicum                1 no.

 Big Tomato                     1 no.

Salt                                to taste

Turmeric Powder              1/2 tsp.

Hing                                ½ tsp.

Masalas

Curry leaves                     few

Chenna dhal                    1 tbsp.

Urdh dhal                        1 tbsp.

Fennel seeds (optional)    1 tsp.

Red chilies                      4 no.

Cloves                            2 no

Green cardamom              2 no.   
  

For Seasoning

 Oil                                     1 tsp.

Cumin seeds                        1 /2 tsp.

For Decoration

Coriander leaves                   few

Method

• Wash and cut Brinjals into 2’ long sizes. Cut capsicum & Tomatoes in to small pieces.  
• Dry roast the all masalas and coarsely powder it.
• Heat the oil in a pan, add seasonings, when they start spluttering, add capsicums and sauté it for 3 minutes.
• Add the tomatoes and sauté until they are mushy.
• Now add the brinjal and turmeric, hing and salt. Fry it in medium heat until Brinjals are cooked.
• Add the grounded masals and  mix well and cook it in very low flame.
• When you feel Brinjals has been cooked soft and raw masala smell gone, switch off the stove.
• Garinish with coriander leaves.
• Serve with steamy rice or Chapatti.