Showing posts with label Vegetable Curries/Dry Subjis. Show all posts
Showing posts with label Vegetable Curries/Dry Subjis. Show all posts

Jul 3, 2022

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.



Mar 1, 2022

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                          
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


Sep 1, 2020

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.



Aug 1, 2020

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


Jul 2, 2020

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.




Jun 1, 2020

Vazhaipoo Paruppu Usli/ Banana Blossom Lentil Usli







The banana flower serves the health benefits which are as follows:
Curing the infection. ...
Overcoming diabetes and anemia. ...
Improves lactation. ...
Reduce Free Radical Activity. ...
Menstrual problems and weight loss. ...
Rich source of Vitamin and minerals. ...
Boost Mood and Reduce Anxiety. ...
Anti-ageing power.

Paruppu Usli is the most familiar Iyengar delicacy and it is a perfect accomplishment with Mor Kuzhambu. Usually this is made by vegetables like cluster beans, broad beans, plantain flower, French beans , etc. Today I used Banana Flower, no matter what vegetable is used, it tastes yummy :) and its packed with so many nutrition.


Course                            Main Course, Side Dish
 Cuisine                           South Indian
 Soaking Time                 1 hour
 Prep Time                      20 minutes
 Cook Time                      30 minutes
 Servings                         4 people
 Author                             Sadhana Padmanabhan

INGREDIENTS:

Vazhaipoo/ Banana Flower    1 no
Chana Dal                           ½  Cup
Toor Dal                              ½ Cup
Moong Dal                           ½ Cup
Dry Red Chilies                     6 nos
Turmeric Powder                  ¼ Teaspoon
Curry Leaves                        2 Springs
Asafetida Powder                  1 Tablespoon
Salt                                     To Taste
Coconut Oil                          3 Tablespoon
Mustard Seeds                      1 Teaspoon 

Method:

  • Soak all Dals in hot water for 1 hour. Keep aside.

  • Clean the Banana flower and chop finely. Put the chopped vazhaipoo, in diluted buttermilk until use.

  • Meanwhile drain the water and add the dal to the blender along with the red chili, Hing Turmeric and salt(1/2 tbsp) and blend it to a coarse paste. Don't add water while grinding.

  • Steam the Grinded dal mixture. I done in my pressure cooker without putting whistle. Steam it for 7 to 10 mints. Once the steaming is done allow the mixture to cool and if u scramble the dal in hands or put it in blender and whip once you will get a crumble texture. 
  • Steam the chopped flowers in a microwave safe bowl or Pressure cook it. Drain and set aside. 
  • Heat oil in a pan.  Add mustard seeds and red chilies.  When the mustard seeds sputter, add the curry leaves. 

  • Add the ground dal and stir well.  Let it cook in medium flame till all the dal it cooked and it starts to become dry.
  • Now add the cooked banana flower to this, mix well and cook for another 5-7 minutes in a very low flame with a lid closed. 
  • Switch off the flame. Tasty and healthy Vazhaipoo Paruppu Usli is ready! 
  • Serve with Rice and More Kuzhambhu. 



Jun 1, 2019

Paruppu Usli with Cabbage (CABBAGE AND DAL CRUMBLE)


Paruppu Usli is a traditional South Indian curry, particularly famous in South India. This is a healthy dish prepared using lentils and vegetables. One of the best way to get more protein and fresh vegetables and manage to eat healthy. Each family has a different way of preparing this, the amount of lentils is also not fixed. Some like more lentils, whereas some like more vegetables.
Cabbage Paruppu Usli........is quite a rare Paruppu Usli, which normally people don't make. because, they are scared, if they add cabbage, the Usli might become soggy. Try this recipe and give me back your feedback. Enjoy

Recipe Category :         Vegetable Dry Subzis
Recipe Cuisine  :            South Indian
Soaking Time    :            30 Minutes
Cooking Time:                20  Minutes
Serves             :              3-4 People

Ingredients:
Chopped Cabbage             2 cups
Curry leaves                           2 Springs
Turmeric Powder                   ½ Teaspoon
 Salt                                          To Taste

For Soaking:
Tovar Dal                              ½ cup
Chenna Dal                          ½ cup
Urdh dhal                              1 Tablespoon
Moong dhal                          1 Tablespoon
Red chillies                             6 no

For Tempering
Oil                                           4 Tablespoon
Mustard seeds                      ½ Teaspoon
Urdh dal                                1 Teaspoon

Method

  • Wash the dals and soak along with red chilies for 30 minutes in hot water.
  • Drain it and grind Coarsely with salt, Hing and  curry leaves. Do not add water while grinding.
  • Spread the paste on a shallow greased plate (or use idli steamer plates) and steam for 7 minutes or so. If using a pressure cooker to steam the paste, do not use the weight.
  • Cool the Usli cakes completely, by breaking them into two or three pieces.
  • Pulse it in the Blender jar, so that it becomes a fine powder. Keep aside.
  • Heat the Oil in a pan, splutter with mustard seeds and urad dal. After the mustard seeds splutter, add the pulsed Usli mixture. Gently roast it in slow fire. Keep aside.
  • In the meantime, in another pan, heat a  very little oil, add cabbage and salt, and cover until it is cooked. Keep stirring occasionally.
  • When cabbage will get cooked and the roasted dal mixture and mix it well.
  • Sauté for another 5 minutes in simmer flame.
  • The cabbage Usli is ready to serve.
  • Serve with Morekuzhambu and Rice


Please see my other Paruppu Uslis Here:


KOTHAVARANGAI(Cluster Beans) PARUPPU USILI




Mar 1, 2019

Cheera Thoran/ How to make Kerala Style Amaranth Leaves Stir Fry




Amaranth Leaves (Mulai Keerai) Stir Fry is a healthy iron, vitamins and minerals packed stir fry. Its a simple side dish that can be served with steamed rice. The duo makes a perfect combo and you need no extra curries with it. Do try if you get hold of these leaves and enjoy making it at home!  . Here comes My recipe:

Preparation Time:       15 Minutes
Cooking Time      :      10 Minutes
Recipe Category :        Kerala
Serves              :         4

Ingredients:

Amarnath Leaves         
1 Large Bunch
                               
Salt  
To Taste
Coconut Oil
2 Table Spoon

To Be Grind

Grated Coconut            
¾ Cup
Green Chillies                
2 Nos
Cumin Seeds                     
½ Teaspoon

Red Chili Powder              
¼ Teaspoon

Turmeric Powder             
¼ Teaspoon


For Seasoning:

Coconut Oil           
1 Teaspoon

Mustard Seeds      
½ Teaspoon

Broken Red chillies   
2 Nos


How To Make Cheera Thoran? Here You Go

  • Wash the Amarnath leaves thoroughly, remove the hard stalk, sort the leaves and chop it.

  • In a blender  put the all above Grinding ingredients and Grind Coarsely.
  • Place a nonstick pan on medium heat and add  2 Tablespoon of Coconut Oil , Add the all seasonings and fry for a minute.

  • Now add the ground Coconut Paste and add a pinch of salt. Reduce the stove heat to simmer.

  • Fry the paste till  raw smells goes away.
  • Now add the chopped Green Leaves. Add a salt and one teaspoon of coconut oil. Mix  it well.
  • Cover the Pan and cook it for 3 to 4 minutes ,stir occasionally. Then open and stir well until the water goes .


  • Dry out any moisture left and the stir fry is ready to be served with rice.








Enjoy!!!

.

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