Brinjal Chops Recipe | Kathirikkai Chops

This is one of my very own favorite recipes which amma makes rarely at home. This will be very spicy, because of the chilli powder and also the whole pepper corns which are ground to paste gives an extra ordinary tempting flavor to the dish. Some will like the taste of fennel seeds and few don’t. I personally like the fragrance of fennel in the recipe. Avoid if ur not willing to add fennel in the dish. This can be served with steamed rice as such or can also be served as side dish for sambar and rasam. I like this curry to serve with crispy dosas.  While buying brinjal always chose the smaller ones rather the medium or big sized ones. Smaller ones are easy to cook and they are much tastier than the others.  

Preparation time: 5-7 mins
Cooking time: 10-20 mins

Cabbage Chana Dal Fry | Muttakos Kadala Paruppu Varuval Recipe

Cabbage Channa dal fry is something which I learnt from my MIL. Amma usually makes cabbage fry with the onion-tomato masala and the twist with the channa dal gives crunchiness to the cabbage fry. You need to careful while cooking with the dal. If it doesn’t cooks properly it will spoil the entire taste of the dish. Take care to cook the dal properly. I used my microwave oven to make it easy for cooking. Use ur kadai with a cup of water to cook the dal, if u don’t have microwave oven at home. I served it with More kuzhambu/Moor Kuzhambu. 

Preparation time: less than 5mins

Cooking time: 10-15 mins

Tricolor Poriyal Recipe | Independence Day Spl Recipe

This tricoIor poriyal has three different colored veggies (carrots, beans and cabbage) and I have reserved this post for the Independence Day which we are celebrating today. Happy Independence Day to all the Indians !!! 

Ingredients

1 tbsp chopped onions

1 green chilli

2 carrots (finely chopped)

¼ kg French beans

1 cup chopped cabbage

2tsp moong dal

1tbsp grated coconut

To temper:

1 tps Oil

½ tsp mustard seeds

1tsp urad dal

¼ tsp channa dal

2-3 dry red chillies

Pinch of asafetida

How to make it

• Wash all the veggies and finely chop it and keep aside.
• Wash and soak the moong dal in a cup of water for 15 minutes and cook it till it turns soft.
• In a wok heat oil and temper the items given. Once the urad dal and chana dal turns light golden brown add the onions and sauté till it turns translucent.
• Throw the green chillies and sauté.

• Now add the chopped veggies one-by-one and mix well.
• Sprinkle some water to the veggies and allow it to cook further. Add salt at this stage and check for the spiciness.

• Cover with the lid and cook till the veggies turn soft.
• At this stage add the cooked moong dal and stir well.
• Switch off the flame and add the grated coconut to the veggies.
• Serve with steamed rice along with any kuzhambhu of choice.

Notes:

Take care not to overcook moong dal. I used microwave oven to cook the dal. It took about 1-2 mins for me to cook.

Puliyogare - Potato Peas Fry

This post was sleeping in my folders for months and I wanted to post it at least now. This is a ready-to-pack lunch recipe. Puliyogare/puliohare is something which is made out of tamarind paste. We can store the paste for weeks and there is no need to refrigerate it. I love the puliyogare which is prepared by Iyengars. The one, which is made in Triplicane Parthasarthy temple, is such a divinely food.

Amma makes it for most of the picnic we go, since it don’t get spoil very easily. The combination for this rice is definitely potato fry which most of u will accept. I just wanted to share both these on-the-go recipe and here it goes.

Okra fry | Bhindi fry Recipe

Okras/Bhindi/Vendakkai/Ladies finger…. You can call it by whatever name u like. It has its own flavor. I sometimes like to hate it and sometimes hate to like it 

I hate okra in my childhood as like most others. Amma wants to make me eat some way or other. She used to stir fry the okras with little of oil and adds lemon juice, pepper-salt to it. Weirdly, I love to eat okra with the sticky part in it.

When talking abt the health concerns about okras, we all knew it increases ur memory power of the brain. I’ve heard dat the slime part of this okra’s is the one which works on the brain to increase its memory. May be that was the reason for me eating the okra without removing the slime.

Woof… I have written lots about okra and now let’s move on to the recipe.  

I served it with coconut rice.

Preparation time: 5-7 minutes

Cooking time: 10-15 minutes

Beans Poriyal

Preparation time: 5 mins

Cooking time: 10 mins

Vazhakkai podimas - Raw banana podimas

Vazhakkai podimas - Raw banana podimas

Preparation time: 3-5 minutes
Cooking time: 7-10 minutes

Garlic infused potato fry

Garlic infused potato fry

Most of us like potatoes when it is prepared in any form. Some like to be fried and I love to have it with rasam or with curd. I wanted to insist some garlic flavor in potatoes and I asked amma for the recipe which she makes rarely. As I said, this can be taken with sambar, rasam, curd and any rice of choice.

Always use coconut oil for making this recipe. It gives very good smell for the dish. I exactly dono whether it is a mallu based dish. So I dont want to name as “kerala style”. If u feel it is a kerala based dish kindly leave ur comments.

Preparation time: 3 minutes

Cooking time : 10 minutes

Serves: 2-3 

Vazhakkai-Pepper Fry | RawBanana Fry

Vazhakkai-Pepper Fry | RawBanana Fry

Yippee I finally got some nice and soft raw bananas in US!!!  You must be wondering why I have started the post with this joy. Yes, it is very rare to see a good, nice and soft vazhakkai in our Indian stores. Fortunately or unfortunately I found a good vazhakkai recently. So I bought home.

When we were in Chennai we used to get vazhakkai from periamma from her village.  She used to give fresh vazhakkai from her field which is really very soft. I love it when amma makes vazhkkai fry or poriyal or podimas. As soon as I bought, I called up amma for the recipe. And here it is…..