Potato Fry

I have so many recipes using Potatoes. I found this recipe in one of the Facebook Groups and I tried it immediately and it came out awesome.I am sure you can try it out with any other Tuber and it will work just fine.

Ingredients

Potatoes - 4 (Sliced into Discs with Skin on)
Turmeric Powder - 1/4 Teaspoon
Chilly Powder - 1 Teaspoon
Coriander Powder - 1 teaspoon
Ginger Garlic Paste - 1/2 Teaspoon
Water - 1/2 Glass
Garam Masala - A generous Pinch
Salt - To taste
Oil - To Tawa Fry

Ingredients

• Wash the Potatoes well and place them in a Pressure cooker.
• Add all mentioned ingredients except Oil and Water and mix it well.
• Add add the water and mix it.
• Cover the Lid and put the weight on and allow it to cook for 1 whistle.
• The moment the 1st whistle starts whistle off the stove.
• Allow the pressure to cool down on it own. 
• Then you open the cooker, you will find that the Potatoes are done correctly.
• Meanwhile, warm a Pan and add 2 Tablespoon of Oil.
• Once the Oil is hot, take each piece of Potato and arrange them on the pan.
• Cook it for 3-5 minutes till it gets a nice Colour, do remember to flip it in between so both sides are Cooked well.

Lunch Menu 22- Rice with Senai Karamani Kuzhambhu ( Yam- Cow Peas Curry ), Keerai Masiyal ( Greens) and Vazhapoo Poriyal  (BananaFlower Dry)

This Lunch menu is very healthy with Greens, Yam and Banaflower.

Click on the links below for the recipe

• Senai Karamani Kuzhambhu ( Yam- Cow Peas Curry )
• Vazhapoo Poriyal  (BananaFlower Dry) - Coming Soon 
• Keerai Masiyal ( Greens) (I have replaced Palak with Amaranth Leaves, You can use any Country Greens) 

Lunch Menu 21 - Rice with Garlic Curry (Poondu Kuzhambhu), Punjabi Bhindi (Ladiesfinger), Sukki Gobi (Cauliflower) and Coriander Mint Chutney 

Hi All, here is one more Lunch Menu from my Kitchen. You can make the Poondu Kuzhambhu a day in advance and can be stored for 2 days in Fridge.

Click on the Below Links for the Recipe:

• Poondu Kuzhambu ( Garlic Gravy)
• Cauliflower Sabzi (Cauliflower Dry)
• Punjabi Bhindi (Ladies Finger Fry)
• Coriander Mint Chutney

Lunch Menu 19: Baati with Panchmela Dal,Rice,Sambhar,Ginger Rasam,Cabbage Poriyal,Arbi Roast,Curd Rice, Poondu Kuzhambhu,Eggless Chocolate Mousse, Whole Wheat Orange Cake, Paneer Tikka, Alo Tikki,Gulab Jamun and Masala Vada

Happy New Year to all of you. Lets start this Year with a Wonderful Lunch Menu. I prepared this on New year.

Click Here for the Recipes

• Gulab Jamun
• Eggless Chocolate Mousse (Coming Soon)
• Masala Vadai (Coming Soon)
• Ladies Finger Sambhar
• Ginger Rasam 
• Paneer Tikka
• Potato Tikki
• Poondu Kuzhambhu
• Cabbage Poriyal
• Arbi Roast
• Baati 
• Panchmela Dal
• Whole Wheat Orange Cake 
• Curd Rice

Beans Paruppu Usili

I am huge fan of Usili. Even though it is little time consuming and has multiple steps in making them, I love them. I don't make them during the weekdays but definitely during weekends. There are multiple ways to make the Dal Crumble. I have given the different ways to make it in the notes section.

It tastes good with Sambhar, Rasam or Karakuzhambhu.

Ingredients:

• Thuvar Dal or Toor Dal + Channa Dal or Gram Dal    - ½  Cup + ½  Cup (Washed and soaked for at least 30 minutes)
• French beans – 200 Grams (Washed, Fiber removed and finely Chopped)
• Mustard Seeds – ½ teaspoon
• Red Chilles  - 8 (Adjsut to taste)
• Hing or Asafoetida – A generous Pinch
• Oil - 5-6 tablespoon
• Salt – To taste

Method

• Boil little water in a pan and once it starts boiling add the chopped Beans.
  

  

  
  
• Cover and cook till the beans are cooked and tender.
• If there is water left after cooking the Beans drain the water.
• Meanwhile, in a mixer grinder add Red chillies, hing, and the Dal and grind it into a coarse mixture.
• For grinding this coarse mixture do not use water.
• Now, heat some Oil in the Kadai, once the oil is hot add mustard seeds and allow it to splutter.
•        Then add the prepared coarse dal mixture and sauté it.
•  Sauté it till the Dal is cooked, this may take say, like 12-15 minutes.
•  Once it is cooked and gets all dried up add the cooked Beans and cook it.
•  Cook it till the Beans and Dal is combined together.
•  This may take another 10 minutes, to be done
•  Then add Salt to taste and Serve.

Lunch Menu 18: Ennai Kathirikkai Kuzhambu (Stuffed Brinjal Gravy), Beans Paruppu Usli and Rice 

It is been quite long time that I posted a Lunch Menu, This is a simple Lunch Menu.

Click on the links for the recipe:

• Ennai Kathirikkai Kuzhambu (Stuffed Brinjal Gravy)
• Beans Paruppu Usli (Recipe Coming Soon)

Lunch Menu 14 - Paruupu Urundai Kuzhambhu, Keerai Poriyal, Mango Pacchadi,Kuzhipaniyaam,Rasam,Vellam Pal Kozhukattai 

Click on the Links below for the Recipe:

• Paruppu Urundai Kuzhambhu (Recipe coming soon)
  
• Rasam
• Mango Pacchadi
• Keerai Poriyal (Recipe coming soon)
• Kuzhipaniyaram
• Paal Kozhukattai (With Jaggery) 

Raw Banana Curry - With Freshly Prepared Masala 

This recipe is a break from our regular deep fry and curry. It is made with freshly prepared masala and the aroma it gives to the dish is amazing.

Ingredients
Raw Banana - 1 (Skin peeled, cut into cubes and kept in water to avoid discoloration)
Red Dry Chillies - 2
Coconut - 2 Tablespoon
Garlic - 2
Pepper corns - 3
Oil and Salt

Method

• In  pan, add a tablespoon of oil and once it is warm , squeeze the Raw Banana from the water and add it.
• Saute it and cover it with a lid and cook.
• If required sprinkle some water to the Raw Banana and cook. 
• Meanwhile in a mixer take res of the ingredients and make a fine powder.
• Once the Raw Banana is 3/4th cooked add the prepared powder and saute till the raw masala flavour goes off.

Snake gourd Puttu - Pudalankai Puttu 

Whenever we think about Snakegourd the one dish we always cook is the Kootu. This recipe is a dry recipe and I learnt it from one of the TV demonstrations by Chef Damu. It tastes awesome with Rice and Sambhar.

Ingredients
Snakegours - 250 Grams (Deskinned and Grated )
Onion - 1 (Big, Chopped)
Green Chillies - 3 (Finely Chopped)
Grated Coconut - 1 Tablespoon (Optional)
Roasted Gram Dal - 1/4 Cup (Coarsely Powdered)
Asafoetida - a Generous pinch
Salt and Oil.

Method

• In a pan, place the grated Snake gourd and cook till all the water evaporates. Don;t cover with a lid or add salt at this stage.
• Saute it well and if possible cook on high flame so you can evaporate the water faster.
• Keep this aside.
• Take another pan, add some oil and once it is warm add onions and green chillies and cook till they are done.
• Once it is done add the sauteed snake gourd and saute and add salt.
• Saute for 2-3 minutes and then add the powdered roasted gram and,asafoetidal and saute.
• Cook till the raw flavour of the roasted gram is gone.
• Add the grated coconut and cook for a minute and serve.

Lunch Menu 12 - Rice, Arachuvitta Kadamba Sambhar, Kalan,Rasam,Aviyal,Mango Pachadi,Vazhapoo Vada, Sakkarrai Pongal, Adapradhaman, Yam Fry, Raw Banana Fry,Mint Thogayal with Appalam 

This lunch is something I made for Tamil New Year. I have given a combination of Tamilian and Kerala Cuisine.

Click on the Below Links for the recipe:

• Mango Pachadi
• Arachuvitta Kadamba Sambhar (Recipe Coming Soon)
• Kalan  (Recipe Coming Soon)
• Rasam
• Aviyal  
• Vazhapoo Vada
• Sakkarai Pongal   (Recipe Coming Soon)
• Adapradhaman  (Recipe Coming Soon)
• Raw banana Fry   (Recipe Coming Soon)
• Yam Fry  (Recipe Coming Soon)
• Mint Thogayal  

Lunch Menu - White Rice, Kollu Rasam, Moong Dal fry, Poondu Kuzhambhu,Channa Brinjal Kootu, Cauliflower Fry and Curd

Click on the below links for the Recipe

• Moong Dal Fry
  
• Kollu Rasam (Recipe Coming Soon)
• Poondu Kuzhambhu
• Capsicum Masala
• Katthirikkai Kondakadalai (Brinjal White Channa)
• Gobi Fry
• Curd

Katthirikkai Kondakaldai (White Channa - Brinjal)

This combo is famous in down south. This is my mom's favorite dish too. Today, I have made it with Left over Sundal from Breakfast. You can just use soaked and Boiled Channa.

This tastes good with Rice and also Dosa.

Ingredients
Brinjal - 500 Grams (Chopped and soaked in water to avoid discoloration)
Kabuli Channa Sundal or Kabuli Channa - 1/2 Cup (Soaked and boiled)
Onion - 1 (Finely Chopped)
Tomatoes - 1 (Finely Chopped)
Red Chilly Powder - 1 Tablespoon
Turmeric Powder - 1/2 Teaspoon
Mustard Seeds - 1/2 Teaspoon
Salt and Oil
Curry Leaves - 4 (Optional)

Method

• Heat a pan with 1 Tablesponn of oil
• Add Mustard seeds and curry leaves and allow them to splutter
• Then add finely chopped onions ans saute them
• once the onions are cooked add tomatoes and add salt
• Cook till the tomatoes are mushy. 
• Then add the Brinjal and saute till it is half cooked.
• Then add chilly powder and turmeric powder and saute.
• Cover with a lid and cook till the brinjal is 3/4th Done.
• Now add the Cooked Channa and saute.
• Cook till the channa and Brinjal come together and Brinjal is cooked completely. 

Potato Kara Curry 

This is one dish I make very often to serve with Sambhar or Rasam. This is very simple to make and it is very tasty and goes well with Sambhar.

Ingredients

Potato - 1/2 Kg (Boiled, peeled and Diced)
Mustard Seeds - 1/2 Teaspoon
Urad Dhall - 1/2 Teaspoon
Gram Dhall - 1/2 Teaspoon
Groundnuts - 1/2 Teaspoon
Asafoetida - One Pinch
Chilly Powder - 1 Tablespoon
Turmeric Powder - 1/4 Teaspoon
Salt and Oil

Method:

In a pan, heat a tablespoon of Oil. Once the Oil is hot, add the Mustard seeds and allow them to splutter. Once they are splutter add the Gram Dhall,groundnuts and Urad Dhall and cook for 30 seconds. Then add Asafoetida and add the Boiled Potato.

Toss them around. cook for 5-7 minutes still the Potato gets nice colouring and then add chilly powder and Turmeric Powder and toss it.

Cook for another 5-8 minutes or till the raw smell is gone.

Gobi Fry / Gobi Sukhi Sabzi

I made this as part of my New Year Lunch menu. As I had already made Moong Dal Fry and Paneer Makhani, I wanted to make a Dry Vegetable so Gobi Fry.

Ingredients

Cauliflower Florets - 1 Cup (Cut into Florets and soaked in Salt water)
Cumin Seeds - 1/2 teaspoon
Asafoetida - A pinch
Red Chilly Powder - 1 Tablespoon
Turmeric Powder - A pinch
Garam Masala - a Pinch
Salt and Oil

Method

In a pot, boil 2-3 cups of water with a pinch of salt. Once the water starts to boil, add the florets and leave it for 2 minutes. Then switch off the flame and cover the pot and keep it aside for 10 minutes or so.

After 10 minutes, drain the water and keep the florets aside.

Heat a pan with tablespoon of Oil, add Cumin seeds and allow them to splutter. Then add the Cauliflower florets and toss. Leave the Cauliflower for about 5-6 minutes in the pan, tossing in between to ensure that it does not burn.

After 5 minutes, add Garam Masala,Asafoetida,Turmeric Powder and Red Chilly powder and toss it.

Cook it till the Raw flavour of the masala powder is gone, this may take about 5-7 minutes. Then add Salt and toss it and Serve.

It tastes great with Rice and Sambhar or with Roti.

Raw Banan Cluster beans/Vazhakkai Karamani Upperi

The Raw Banana - cluster beans is an amazing combo. When cooked in this fashion it tastes greats with any Tangy and spicy gravy. In our house we usually make it along with Kathirikkai Karakuzhambhu.

It side dish can be made in a jiffy. The only trick in this dish is to have the right amount of water to cook these vegetables.

Ingredients

Raw Banana - 1
Clusterbeans - 1
Green Chilly - 1 or 2
Coconut Oil - 1 Tablespoon
Salt - To taste

Method

In a pot, boil 3/4 cup of water and bring it to boil.

Meanwhile, Peel off the raw banana skin and cut into cubes and put it in salt water. If you do not put them in water, they tend to become black.

Remove the fiber from the cluster beans and chop them into 1 inches pieces.

Now to the boiling water add the raw banana (drain the water in which it was soaked). I drizzle few drops of coconut oil at this boiling water at this stage. This step is optional.

Once the Raw banana is 75% done (which takes about 6-7 minutes) add the cluster beans.
 and salt.

Cook till the Raw Banana and Cluster beans is completely cooked (it may take 4- 5 minutes).Switch off the stove. By now no water should be left in the pot.

In a tadka pan, add the coconut oil and once the oil is warn add the green chilly and toss for 30 seconds and add this to the cooked vegetables and toss well.

The simple yet delicious Raw Banana Cluster beans upperi is ready.

Cabbage Poriyal with Coconut

I will always have stock of cabbage in my refrigerator. I make them in couple of styles. I make this style with coconut whenever I make Yam kuzhambhu or Brinjal Karakuzhambhu. 

As it is mild in flavor it goes fantastic with the Tangy, spicy Karakuzhambhu.

Ingredients

Cabbage - 2 Cups (Chopped and washed)
Mustard Seed -1/2 Teaspoon
Dry Red Chilly - 3
Coconut - 2-3 Tablespoon (Grated)
Oil - 1/2 teaspoon
Salt - Per taste. 

Method

In a kadai, heat the oil and once it is done add the mustard seeds and allow it to splutter. Then add the dr red chilly and cabbage. Saute and cook.

Put the stove to slim, and close the kadai with a lid. This will ensure that the cabbage get cooked, and not over-cooked. This will also give the dish its original flavour. Adding water might actually make it sloppy, and the dish will lose its original flavour. 

However, if you feel that the dish is getting over-burnt, there is no harm is sprinkling some water on the dish.

Once the cabbage is cooked add salt and the coconut and saute for 2-3 minutes. Your cabbage is ready to be served. 

Alo Gobi Capsicum Sabzi/Potato Cauliflower Capsicum Sabji

I am huge fan of Potato (Who is not?). I make Potato in some form at least once in a week. However, as it is not healthy I can other vegetables and add one or two Potatoes and Make Sabji.

Ingredients
Potato - 2 (Medium, Boiled)
Cauliflower - Few Florets  (Par Boiled, I used Steamer)
Capsicum - 1/2 (Medium, Chopped)
Onion - 1 (Medium, finely Chopped)
Tomato - 1 (Medium, Finely Chopped)
Ginger Garlic Paste - 1/2 Teaspoon
Chilly Powder - 1 Teaspoon
Coriander Powder - 1 Teaspoon
Turmeric Powder - A pinch
Garam masala - 1/4 Teaspoon
Salt and Oil

Method

In a pan, add a Teaspoon of oil. Once the Oil is warm add the onion and saute it well. Once the onion is cooked add the tomato and saute for a minute and then add the ginger Garlic paste. Saute it well and add the salt so the tomatoes will get cooked soon.

Now add the Masala Powder and saute it well. Do not add any water. Cook it on the low flame and keep it covered.

If you are scared that the masala may burn, then sprinkle some water.

Once the raw flavour is gone, then add the Capsicum, Potatoes and Cauliflower and saute.

Cook for 5 minutes and serve with Rotis.

Vazhathandu Kootu/Bananastem Kootu

 Banana stem is a very healthy vegetable. I have heard that it is a treatment for stones in gall bladder.

It is a little tedious in terms  of cleaning of the Banana Stem, however it tastes great and is very healthy too.

Ingredients

Banana Stem - 1 Portion
Yellow Moong Dhall - 1/4 Cup
Mustard Seeds - 1/4 Teaspoon
Turmeric Powder and Asafoetida - a pinch each
Dry Chillies - 3
Coconut - 1 Tablespoon (Grated)
Curd - 1 Tablespoon
Oil and Salt

Method

Preparation
Cleaning of Banana Stem

First step is to remove the outer ring. Remove the rings from the stem unless there is no ring in the stem.

Now place the stem horizontally and cut it into circles. Meanwhile, remove the fiber with the help of your fingers that comes out when you cut each circle.

Then, cut the circle into thin strips and then chop them finely. Add this finely chopped Banana stem into big vessel with water and a tablespoon of curd. The curd will prevent the banana stem from changing color.

Now take a tooth pick and swirl the toothpick into the vessel which has the Banana stem in buttermilk. (Swirl as if you are mixing. I have a long thin stick for this, but toothpick works just fine)

The fiber left in Banana stem will be removed by swirling the tooth pick. Do it until you are completely convinced that there is no fiber left.

Dal

Wash and soak the yellow moong dhall in 1 cup of water for 15-30 minutes.

Method

In a pan, add the moong dal and cleaned Banana stem, turmeric powder and asafoetida and cook for 15 minutes or till the Banana stem and Moong dal is done.

In a pan, heat 1/2 Teaspoon of oil, add the mustard seeds and allow them to splutter. Once they splutter add the dry red chillies and curry leaves. After 30 seconds add the gated coconut and saute for 30 seconds.

Now Add the cooked Moong dal and Banana stem and cook for a minute.

Ladies Finger Poriyal (Dry Subzi)

I have already posted the recipe for Bhindi Masala and Punjabi Bhindi. This is a dry version of Ladies Finger  which tastes amazing with Rice and Sambhar.

Ingredients

Ladies Finger - 250 Grams (Washed,wiped and cut into thin roundels)
Chilly Powder - 1/2 Teaspoon
Coriander Powder - 1/2 Teaspoon
Cumin Powder - 1/2 teaspoon
Oil and Salt

Method

Heat a pan and add the ladies finger. Leave it on medium flame for a minute and then toss it. Do this for 5-7 minutes or till the gooey thing of ladies finger is gone. Do not cover the ladies finger or add oil during this step.

Heat a pan with oil and add the Ladies finger and toss it for few minutes. Then add chilly powder,coriander powder and cumin powder and toss it.

Cook it till the raw flavour of the masala is gone.Add salt and toss and serve.

Note

• Do not add oil in the 1st step.
• Never cover the ladies finger while cooking.
• Don't saute with ladle, toss the ladies finger so that it does not become mushy. 

Beans Poriyal

Beans is one of my favorite vegetable. It can be done quickly without too many add-ons and it will still taste great. The only trick to cook this vegetable is, it needs to be fresh.There are many ways to cook this, this is just one way, I will try and post as many variations as possible.

Ingredients

Beans - 250 Grams (Fiber removed and chopped )
Mustard Seeds - 1/4 Teaspoon
Gram Dhall - 1/4 Teaspoon
Roasted Groundnuts - 1/2 Teaspoon (Optional)
Asafoetida - Pinch
Grated Coconut - 1 Teaspoon (Optional)
Oil - 1 Teaspoon (Preferably Coconut Oil)
Salt

Method

In a pan, take 1/2 cup of water and allow it to boil. When the water is boiling, add the Beans and cover it with a lid and put the flame on medium.  Adding the beans to the boiling water, retains the color of the beans.

Toss the beans in between to ensure even cooking. The beans will be cooked in 6-8 minutes and meanwhile the water would have also evaporated.

If the water is not evaporated, put the flame on high with the lid off for couple of minutes and the water will evaporate.Keep the cooked Beans aside.

In a pan, add oil,add the mustard seeds and allow them to splutter, then add the Gram dhall and Groundnuts and toss for couple of minutes.

To this add the Beans and toss for 3-5 minutes. Then add the coconut, give it a stir and serve.