Paneer Bhurji

     Always Paneer is a family favorite. Paneer bhurji is a vegetarian version of egg bhurji. This bhurji is good for vegetable roll. This one is the easiest to make among all the other Paneer dishes.

Ingredients-

Paneer                                      2 cups crumbled

Ginger paste                              1 tbsp

Green chillies                             3 finely chopped

Tomato                                     1 no (chopped  finely)

Sweet peppers                           ½ cup (chopped finely)

Salt-                                          to taste

Coriander powder                        ½ tsp

Red chili powder                         ¼ tsp

Fresh Garam masala                    1 tsp

 Butter/Oil                                  2 tsp

Jeera-                                       1 tsp

Coriander leaves-                      Chopped fine to garnish

Method-

• Heat Butter in a frying pan. Add the Jeera followed by ginger, and green chillies.
• Then add the sweet peppers and sauté for few minutes.
• Add the, salt, coriander powder and garam masala and chili powder and tomatoes.
• Fry till they are soft and pulpy. Now add the crumbled Paneer and mix well.
• Fry for 5 minutes till the Paneer blends into the masala.
• Garnish with chopped coriander and serve hot.

Paneer Bhurji

COLOCASIA /SEPPANKIZHANGU ROAST 2

Ingredients:

Seppankizhangu                                10 to 15 Nos         

Colocasia 

Red chili powder                               1/2 tsp

Corn flour                                           1 tsp

Asafetida powder                             ½ tsp

Salt                                                    to taste

Oil                                                      for deep fry

Method:

• Boil the cololasia in a pressure cooker until one whistle, or u can boil the vegetable in water. Be careful not to overcook the colocacia as it will turn mushy. Cool and peel them.
• Chop the cololasia into small pieces. Apply salt, chili powder, Asafetida and  Corn flour. Mix well and and keep aside for five minutes.
• Heat oil in a pan and deep fry the slices. When the slices start to turn golden brown at sides drain it in a paper towel.
• Now Roast is ready. Serve them with hot rice. Enjoy!!!

COLOCASIA /SEPPANKIZHANGU ROAST 2

COLO CASSIA /SEPPANKIZHANGU ROAST1

 Seppankizhangu roast is the all-time favorite of our family. I used to make them often at home. In fact it is a good substitute for Potato curry. It is quite simple and easy to prepare...Here it goes.  

 Ingredients:

Seppankizhangu               – 10 to 15 Nos

Red chili powder                1 tsp

Sambar Power                  1 teaspoon

Turmeric Powder              a pinch

Asafetida powder            ½ tsp

Seasoning:

Oil –                               4 tablespoon

Mustard                            ½ teaspoon

Cumin seed                      ½ tsp

Salt                               as per taste

Curry leaves                    few

Method:

• Boil the cololasia in a pressure cooker until one whistle, or u can boil the vegetable in water. Be careful not to overcook the colocacia as it will turn mushy. Cool and peel them. Cut into half.
• In a bowl add cooked cololasia, Chili powder, Sambhar powder, Hing, Turmeric powder, salt and mix well and keep aside for five minutes.
• Heat the oil in a frying pan, add mustard seeds. When it pops up, add cumin seed and curry leaves and fry till the dhal turns light brown. Then add the above cooked cololasia mixture and mix well.
• Turn gently now and then and roast till it become light brown. Add curry leaves and mix well.

Tip: Wash the taro root and cut into small pieces. Place them in idli stand and steam cook them for  10 -15 mts .Then remove the skin and let them cool.

Roasted Potatoes

Potato (Aaloo) is perhaps the most popular vegetable in the world. It is used in a number of dishes such as appetizers, salads etc.  All over the world, kids to grandma everyone likes this vegetable.This is a simple, elegant,and delicious dish. It is a super easy recipe and great side dish for any sort of rice item..Each one has a different variation on preparing this spicy potato fry.Love this one with curd rice.

Ingredients:

Potatoes                            10 nos

Oil                                     4 tsp

Red chili powder                1 1tsp

Jeera                                 ¼ tsp
Snafu  powder (sombhu)   1/4 tsp (Optional)

Turmeric powder               2 pinches

Hing                                 ½ tsp

Salt                                   to taste

Method:

• Boil  potatoes in a pressure cooker. Cut into medium size cubes. (Do not remove skins).Mix with chili powder, snafu powder (optional) and Hing and salt in it.
• Heat oil in cast iron tawa, add Jeera. When Jeera crackles, add the potatoes and fry in the low heat till potatoes are roasted.
• Serve with rice, chapatti.

Tip: Cast iron pan is good for roasting any vegetables. You don't need more oil for roasting. 

Bhindi Masala/ Okra Masala

Ladies Finger or Okra benefits

Okra is a rich source of many nutrients, including fiber, vitamin B6 and folic acid. The superior fiber found in okra helps to stabilize blood sugar as it curbs the rate at which sugar is absorbed from the intestinal tract. Okra’s mucilage not only binds cholesterol but bile acid carrying toxins dumped into it by the filtering liver. The okra fiber, absorbing water and ensuring bulk in stools, help prevent constipation. Bhindi Masala is Okra sauteed with Tomatoes and spices.
               It is delicious Indian curry which is generally served with chapatti or roti. Paddy loves this bhindi masala. When I make “Pulka” , he wants this bhindi masala for side dish. In this recipe I used frozen full length bhindi.

 Ingredients:

Okra                                           – 1 pound

Sweet peppers                             – 5 nos

Capsicum                                      – ¼

 Green chilies                               – 2 slit lengthwise

Medium Tomato                            – 2 no

Corn flour                                    – ½ tsp

Oil                                             for shallow fry

 Masala

Red chili powder                            – 1 tsp

Coriander seed powder                  – ½ tsp

Amchoor powder                            – ½ tsp

Hing                                       – 2 pinches

Turmeric Powder                        – ¼ tsp

Garam masala powder                   – 1 tsp

Ginger paste                               – 1 tsp

Seasoning:

Jeera                                    – ½ tsp

Oil                                       – 1 tsp

 Salt                                      to taste

Method:

• Cut tomatoes, capsicum and sweet peppers lengthwise. Keep aside.
• Snip off stems of Okra. Cut bhindi (Okra) into half lengthwise.
• Cook it in microwave for 4 minutes. Sprinkle a little salt and corn flour over them.
• Heat the oil in frying pan and shallow fry bhindi (okra).   Keep fried bhindi (okra) aside.
• Heat oil in another fry pan. Add cumin seeds wait until seeds crack.
• Add pinch of Asafetida, then add green chili and ginger paste, fry for one minute.
• Add sweet peppers, capsicum, and tomatoes and fry for few minutes.
• Add salt, turmeric powder, red chili powder, coriander powder, garam masala powder,  Amchoor powder and  mix well, cover the pan and cook for a few minutes until tomatoes become soft. Stir if needed to avoid the mixture from sticking to the pan.
• Add fried bhindi (okra) and mix gently. Keep on heat for two minutes and then remove the pan.
• Serve hot with chapatti or roti.

Bhindi /Okra Masala

Nandran Banana Skin Thoran

In Kerala, both banana and coconut plant is used at its maximum. Whether fruit, leaves, root, anything from both plants is used. After I made Banana chips, I kept the banana skin in my refrigerator. The next day I made this thoran for lunch.

Ingredients:

Nendran Banana skin (finely chopped)         4 cups

Moong dal                                               ¼ cup

Grated coconut                                        ¼ cup

Grated ginger                                          1 tsp

Green chillies                                          5 nos

Cumin seeds (Jeerakam)                          ¼ tsp

Turmeric powder                                     ½ tsp

Dry red chillies                                       2 nos (broken into pieces)

Coconut oil                                            3 tbsp

Mustard seeds                                       1 tsp

Curry leaves                                          A few

Salt                                                     to taste

Method: 

• Wash the chopped banana skin and keep aside.
•  Wash the Moong dal well and cook it separately in a pressure cooker. Make sure you don’t overcook it. Drain the extra water from the dal. We need a thick dal only. 
• Place together the grated coconut, green chillies, turmeric powder, ginger, curry leaves and cumin seeds in a mixer bowl and run it once to make it into a coarse form. 
• Mix together the finely chopped plantain skin, the coconut mixture, turmeric powder and salt. 
• Heat a oil in a pan. Splutter mustard seeds and sauté dry red chillies, and curry leaves. 
• Add the plantain skin-coconut mixture and mix well. Cover and cook for about five minutes on a low flame. 
• Remove the lid and add the cooked moong dal and mix well. Continue cooking, till done. 

Asparagus Paruppu Usli ( A Nutritious Lentil Curry)

Asparagus is an “elegant” vegetable with a unique flavor. It can be served in numerous ways, but the key to great taste is to consume it as quickly as possible after purchase Read more: http://healthmad.com/alternative/health-benefits-of-asparagus/#ixzz1E6D3Mpa3 . Paruppu Usli is a traditional South Indian curry, particularly famous in Tamilnadu. This is a healthy dish prepared using lentils and vegetables. Beans, cluster beans, plantain flower, cabbage and potato, are the vegetables generally used for this recipe.  Here I am using Asparagus.

Ingredients:

Toovar Dal                                ½ cup

Chenna Dal                               ½ cup

Urdh dhal                                  1 tbsp

Moong dhal                               2 tbsp

Red chillies                               6 no

Curry leaves                              2 stem

Hing                                        ½ tsp

Salt                                        to taste

Asparagus chopped                   2 cups

 For Seasoning

Oil                                       4 tbsp

Mustard seeds                      ½ tsp

Urdh dal                               1 tsp

Method:

• Soak the all dals in a hot water for 3 hours. After 3 hours drain it and grind with curry leaves, Hing, red chillies, and salt. Grind them coarsely.  Put it in the Microwave bowl and cook it for 3 minutes. Keep aside.
• Take a sauce pan add water, two pinch of turmeric powder, asparagus and salt. Boil it for few minutes. Then drain well and keep aside.
• Heat a oil in a frying pan add seasonings, when mustard seeds crackled add the dal mixture and fry it for five minutes . Then add Asparagus in it and mix well.  Lower the heat, and stir it for few more minutes. The delicious Paruppu Usli is ready.

Cabbage Thovaran

Thoran/Stir fry is common side dish for Kerala meals. This cabbage thoran is super easy to make and very delicious.

Ingredients

Cabbage (small)                         1 no

Curry leaves                               2 stem

Green chills                               2 no (silted)

Coconut                                   2 tbsp

Salt                                        to taste

For Seasoning:

Oil                                         1 tsp

Jeera                                     ¼ tsp

Hing                                      ¼ tsp

Method:

• Cut cabbage into small pieces. Actually how the pieces look and feel determines the final quality of this dish.
• Heat oil in a pan; add mustard seeds, green chilies, curry leaves and Hing. When mustard splutters add cabbage and salt ,mix it and close the pan.  Lower the stove heat. Stir it occasionally.
• When water is getting dry and cabbage has cooked, add coconut on it.Ensure that it is not overcooked Stir it. Switch off the stove.
• Serve hot with rice.

Cabbage Thovaran

Brussels Paruppu Usli

Ingredients:

Brussels                        – 12 nos

Toovar Dal                      – ½ cup

Chenna Dal                      – ½ cup

Urdh dhal                        – 1 tbsp

Moong dhal                     – 2 tbsp

Red chillies                      – 6 no

Curry leaves                    – 2 stem

Hing                                – ½ tsp

Salt                              – to taste

 For Seasoning

Oil                                  – 4 tbsp

Mustard seeds                – ½ tsp

Urdh dal                          – 1 tsp

Method:

• Wash and cut the Brussels and keep aside.
• Soak all dals in hot water for 3 hours. Drain it and grind with curry leaves, Hing, red chillies, and salt. Grind them coarsely.  Put it in the Microwave bowl and cook it for 2 minutes. Keep aside.
• Take a sauce pan add oil, two pinches of turmeric powder, Brussels and salt.  Cover and cook till soften.  Keep aside.
• Heat oil in a frying pan add seasonings, when mustard seeds crackled add the dal mixture and fry it for five minutes. Then add Brussels in it and mix well.  Lower the heat, and stir it for few more minutes. The delicious Brussels Paruppu Usli is ready.

Brussels sprouts Curry

No one knows the origin of Brussels sprouts, though it's logical to assume they originated in Belgium. Like nearly all vegetables, Brussels sprouts are naturally low in fat and calories. Brussels sprouts are loaded with vitamin A, folacin, potassium, calcium. They have 3-5 grams of fiber per cup, and at 25 calories per 1/2 cup cooked, they give us a reason to eat them more often. Brussels sprouts are very high in fiber, and they belong to the disease-fighting cabbage family. If you want to know more details about Brussels http://www.naturalhealth-solutions.net/healthy-eating/brussels-sprouts-deal-yes-they-can-defend-against-all-types-of-cancer

Ingredients.

Brussels                              - 15 nos

Tomato                                 – 2no

Green chillies                         – 5 no

Turmeric Powder                    – 1/8 tsp

GRIND ROUGHLY

Coconut                                 – ½ cup

Fennel (Sombu) OR Jeera          – ½ tsp

Chutney dhal (Dhalia)                - 2 tbsp

Cashews                               – 5 nos (optional)

SEASONING

Mustard seed                         – 1 tsp

Curry leaves                          – 1 stem

Hing                                     – ¼ tsp

Method: 

•  Before washing Brussels sprouts, remove stems and any yellow or discolored leaves. Wash them well under running water or soak them in a bowl of water to remove any insects that may reside in the inner leaves. Wash and clean and cut into 4 pieces
• Cut tomatoes finely & keep aside. Grind coconut, cashews (optional), chutney dhal, and green chillies roughly.
• Heat the pan, add oil and all seasonings and fry them. Add Brussels, salt and turmeric powder. Cook  it till vegetables are cooked. Add tomato pieces and fry for one minute.
• Add the grounded paste and mix well and fry for few more minutes.
• Garnish with Coriander leaves.

Brussels sprouts curry

Vegetable Jalfrezi

Vegetable Jalfrezi is  an Indian version of Chinese stir fry and made with spices. The great thing about this curry is that it is slightly sweet and spicy at the same time. For Jalfrezi, the vegetables must be dense, yet neither starchy nor watery.( Potatoes and Peas are starchy) Spinach is watery. I made this recipe as a dry one.

Ingredients:

Bell peppers (green, red, orange, yellow)-             1/2 of each. (Cubed)

Frozen Green peas                                             1/2 cup

 Frozen Corn                                                   1/4th cup 

Carrots                                                       - ½ cup (chopped)

Potato                                                        – 2 (chopped)

Tomato                                                      - 2 chopped lengthily

Pineapple                                                 - 8-10 pcs cubed

Ginger and Green chillies                             (finely chopped)

Salt                                                          to taste

Dry fruits                                                 – 2 tbsp

Butter                                                   - 1 tbsp

Masalas:

Red chili powder                                    - 1/2 tsp

Turmeric powder                                     - 1/4 tsp

Amchoor powder (Dry mango powder)       – ½ tsp

Coriander and cumin powder                     - 1 tsp

Garam masala                                       - 1/2 tsp

Method

• Heat butter in a pan
• Sauté ginger and green chillies
• Then add all the raw vegetables and tomatoes and fry for few minutes.
• Add the frozen vegetables and pineapple chunks. Cook for a few minutes.
• Add all the spices (except the garam masala) and dry fruits.
• Sauté well, till all the masala gets mixed.
• Cover and simmer till vegetables are cooked well.
• Add garam masala. Cook uncovered till any extra water dries up.
• Garnish with Coriander leaves.
• Serve with Nan, chapathi or rice.

TIP: If you want this subji as gravy curry , you just add creamy milk or coconut milk and boil for few minutes

Vegetable Jalfrezi