Thandu Keerai Poriyal

Ingredients:

Thandu Keerai-2 bunch
Big Onion-1
Salt to taste
Coarsely powdered Peanut Powder-2tsp

For Seasoning:
Oil-4tsp
Mustard-1tsp
Urad dhal-1/2tsp
Bengal gram dhal - 1/2 tsp
Red chilles-2 Nos

Method:

1.Wash & chop the greens .
2. Heat the oil in a pan and add the ingredients under seasoning. Then add onion & saute till brown.
3. Add the Keerai and cook it untill it done.
4. Before removing from fire add powdered peanut and allow it to cook for 2 minutes
5. Serve with hot rice and ghee, tastes good.

 

Banana Stir fry

Ingredients:
Raw banana - 1 No
Chilli powder - 1/2 tbsp
Salt - to taste
Oil - 3 tbsp
Asafoetida - a pinch

Method:

1.Wash & cut the bananas into thin slices.
2.Mix it with chilli powder, Asafoetida and salt and allow it to marinate for 15 mins.
3.In a pan, heat the oil and fry the banana until it is cooked.
4.Tasty banana fry is ready

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Potato fry

Potato fry - best accomplishment for everything(Rice varieties, chappati, etc). It might everyone's favourite. Here goes my recipe...

Ingredients :
Potatoes - 2 Nos
Sambhar powder - 1 teaspoon
Mustard - 1/2 tsp
Crushed garlic pods - 3 Nos
Oil - 3 tbsp
Salt to taste

Method:

1. Chop the potatoes in to small pieces.
2. In a pan heat oil, add mustard. When the it splutters , add chopped potatoes, sambhar powder and salt. Fry in a medium or low flame for 10 15 min till the potatoes are cooked.
3. Tasty Potato fry is ready.

Carrot beans Poriyal

Ingrdients:

 Beans - 100gm (chop into small pieces)
Carrot - 100gm(chop into small pieces)
Big onion - chopped - 1 No
Red chillies - 1 No
Curry leaves - a few
Mustard - a few to temper
Cumin seeds - a few
Oil - 2 tbsp
Salt - as required
Grated Coconut - 1 tbsp

Method:

1. In a frying pan, pour oil and saute mustard, curry leaves, onion and red chillies
2. Now add the chopped vegetables, water  to it and allow the vegetables to cook.
3. When water drains, turn off the stove and add grated coconut to it and mix well.

Long Yard beans Curry / Poriyal

Ingrdients:

Long yard beans \ karamani beans - 100gm (chop into small pieces)



Big onion - chopped  - 1 No

Red chillies - 1 No

Curry leaves - a few

Mustard - a few to temper

Oil - 2 tbsp

Pound together:

Grated coconut - 2 tbsp

Cumin seeds - 1/4 tbsp

Red chilli - 1 no

Salt - as required

Method:

1. In a frying pan, pour oil and saute mustard, curry leaves, onion and red chillies
2. Now add the chopped vegetables to it and add pounded masala to it and allow the vegetables to cook.
3. When water drains, turn off the stove.

This curry is ready and good companion for chapatis and rice.

Cauliflower Curry

Ingredients:
Cauliflower - 1 No
Big onion - 1 No(sliced)
Lemon - 1/2
Oil - 2 tbsp

Pound together:
Freshly grated coconut - 2 tbsp
Garlic - 2 pods
Green chilli - 1 No
Salt - as required

Method:

1. Chop the cauliflower into small florets and immerse in boiling water for few minutes and drain well
2. Put oil in frying pan and saute onion and chopped cauliflower and saute until becomes golden colour.
3. Add pounded masala to it and saute for 5 mins.
4. Now turn off the stove and squeeze lemon to it and garnish with coriander leaves.

Drumstick stir fry / Poriyal

Ingredients:
Drumstick - 2 to 3  Nos (chop into 2 inch size)
Oil - 1 tbsp
salt - as required

To grind:
Shredded coconut - 1/2 cup
small onions - 3 Nos
Garlic (optional) - 1 pod
Cumin / jeera  - 1 / 2 tbsp
Fennel seeds / sombu - a pinch

For Seasoning;

Mustard - 1/2 tbsp
Curry leaves - a few

 Method:

1. Pressure cook the chopped drumsticks for one whistle.
2. Grind all the ingredients mentioned under (To grind).
3. In a kadai, pour 1 tbsp of oil and saute mustard and curry leaves to it add drumsticks and ground masala. Cook until it becomes a dry curry.

The aroma of drumstick blended with masala will tempt to eat. It is one of my favorite dish.

Brinjal Dry Curry

Ingredients:

• Brinjal (violet) - 5 Nos
• Big onion - 2 Nos
• Shredded coconut - 2 tbsp
• Sambhar powder - 2 tbsp
• Salt to taste
• Sugar - 1/2 tbsp
• Thick tamarind extract - 3 tbsp
• Oil - 5 tbsp

Method:

1. Cut the brinjal in four half slits and immerse in water.
2. Chop the onions finely. Now mix the onion, coconut, sambhar powder, salt and sugar together.
3. Take the brinjals out from water and stuff the mix inside it.
4. Heat the oil in a pan and place the base of the brinjal inside it with the cut end outside and close it with a lid. keep the flame low. Let it cook for 15 mins.

5. Open the lid and stir once. if the brinjal is cooked, then pour the tamarind extract into it.
6. Allow it to cook for 15 mins.
7.Garnish with curry leaves.

Tasty brinjal curry is ready. It goes well with chapathis, rice.