Showing posts with the label Dry subzis

Vazhaikkai Podi - Raw Banana Podi

 In South India most of the houses have banana tree and many a times 2 or 3 times raw bananas are used. There are different dry curry varieties that can be made using raw bananas. One of them is the vazhaikkai podi. Though it is similar to podimas this vazhaikkai podi is made using a spicy podi that is either ground fresh or can be made in large and stored. I normally use the multipurpose powder that I prepare and keep it handy. This recipe I have shared below caters to 4 people .   Ingredients: Raw Banana - 2 or 3 depending upon the size.  Multipurpose powder- 2 1/2 tbsp Salt to taste Oil - 2 tsp Mustard seeds - 1 tsp Split Urad dal - 2 tsp Hing - 1/2 tsp Curry Leaves - a few Method: Cut raw banana into 1/2 and cook in water till it becomes soft or pressure cook it for 2 whistle. Once done peel the skin and crumble it. Or cut into cubes.  In a pan het oil add mustard seeds and when it splutters add the curry leaves and urad dal and hing saute it well and add the crumbled banana. Add s

Alu or Aloo Pitka - A side dish recipe from Assam

  Alu Pitika or mashed potato is a side dish recipe from North East India. Ingredients: Potato - 4 nos Mustard Oil - 1/2 sp (if the smell is not preferred Gingely oil can be used) Onions - 2 nos Green chilli - 2 nos Salt to taste Coriander leaves - 1/2 cup Method: Pressure cook potatoes. Peel and mash the potatoes. Chop the onions finely. Chop the green chillies finely. Chop coriander leaves finely. Mash all the ingredients together along with the mashed potatoes. Makes a great side dish for rotis and ghee rice. This is similar to Potato Podimas dish of Tamil Nadu

Kadai Paneer - Using ready to cook mix

Tredy foods A company that specialises in traditional snacks and sweets of India especially from South India. The sweets and snacks are native and unique and healthy which are delivered to the door steps of those who order it. Not just food but also kitchen appliances and utensils the traditional ones are sold by Tredy foods. With a well knit network, Tredyfoods strives its best to serve its customers only THE BEST. Tredyfoods have come up with ready to cook masala in three variants. Kadai Masala, Chettinad Masala and Pepper Masala. With the Kadai Masala paste, I tried making Kadai Paneer. The best part of these ready to cook masala is that this contains oil, tomato, onion, capsicum, salt and all other spices. These are in a powder form and that helps in a mess free cooking. Kadai Paneer needs chopping grinding, marinating but this Tredyfoods ready to cook masala eliminates all these steps thus enabling the user to cook thier favourite and delicious

Stuffed Brinjal Fry by Sowpernica

Ingredients: Kathirikkai [small sized] – ¼ kg Besan – 5 teaspoons Special masala powder  – 5 teaspoons Salt – 1 ½ teaspoon Hing – ¼ teaspoon Turmeric powder – ¼ teaspoon Oil – 5 teaspoons Method: Wash brinjals & let them dry completely. Slit them without cutting fully Mix besan, special masala powder, salt, hing & turmeric powder. Add a tablespoon of water & make a paste of the powder mixture. Stuff the masala into the slits Heat oil in a shallow non-stick pan. Arrange the stuffed pieces. Keep closed till golden brown. Turn sides & fry till golden brown.

Chenai fry (Yam Fry)

This style of fry is very delicious and every one will like it. Ingredients: Chenai (Yam) - 1/2 kg Kitchen King Masala from everest - 1 tbsp Red Chilly Powder - 1 tbsp Turmeric Powder - 1/2 tsp Asafodeita - 1/2 tsp Salt to taste Oil - 1/4 cup Method: Cut the Yam(Chenai) into squares of 1 cm thickness. In a shallow vessel place the yam slices. Add all the powders and 1 tbsp of oil Shake well so that all the powders are coated well on all the pieces. Pressure cook this for about 3 whistles. Heat a tawa and place the pieces one by one. Sprinkle oil around the pieces and let it fry. Turn the next side and fry till both the sides become golden brown. Goes well with any Vathakuzhambu or hot rasam rice.

Cauliflower curry

Ingredients: Cauliflower - 1 medium Bengal gram flour - 1 cup All purpose flour - 1/2 cup Sat to taste Ginger garlic paste - 1 tsp Chilli Powder - 1/2 tsp Oil for frying Green chillies - 2 nos Oninon - 1 big Curry leaves Oil - for frying Mustard seeds - 1 tsp Cumin seeds - 1 tsp Method: Cut the cauliflower into small florets. Boil water for about 5 mins. Add salt to it and immerse the cauliflower in it for about 5 mins. Remove, drain and let them cool. Mix bengal gram flour, maida flour, salt, chili powder, garlic paste and make a fine batter using water. Immerse the cauliflower pieces in the batter and set aside. Let the florets be coated with the batter thoroughly. Heat oil in a shallow pan. When hot add the cauliflower pieces to it and fry till golden brown. Ensure that the florets dont stick to one another. Chop green chillies finely. Chop the onions to thin pieces. Heat 2 tbsp oil in a pan and add mustard seeds. When it splutters add cumin seeds, finely choppe

Crispy Lady's finger (A great travel recipe)

Ingredients: Lady's finger - 1 kg Amchur powder - 1/2 tspn (optional) Corn flour - 1/4 kg Bengal gram flour - 2 tbsp Salt - to taste Chilly powder - to taste Turmeric powder - 1 pinch Method:      Wash and clean the lady's finger. Remove the stem from top and cut in two vertically. Spread them on a flat plate.     Make a mixture of gram flour, corn flour, and  turmeric powder. Sprinkle this powder mixture generously over the lady's finger and mix them well. Let it set for 15 to 20 mins.      Heat oil in a shallow bottom pan. When hot, reduce the flame and fry the lady's finger. When golden brown remove from flame. Spread on tissue paper to remove excess oil.      Add salt, amchur powder and chilly powder to the fried lady's finger.     This is a very healthy snack, that can be taken during travel. This wont go bad for atleast a week to 10 days.

Sindhi Brinjal Sabji

Ingredients: Brinjal - 1 Kg (cut lengthwise) Coriander leaves - 2 bunch Oil - 2 tbspn Urad dal - 4 tbspn Green Chillies - as per the brinjal quantity Method: In a kadai, take oil and add mustard seeds and when it splatters, add the urud dal and a pinch of asafodeita. Add the cut brinjals and let it cook. Grind the coriander leaves and chilly together and add it to the brinjal. Let it cook and when the oil comes off, remove from fire. (Pachai vaasani poi irukkanum). You can have this dish with rice, paratha, roti and curd rice.

பொடி அடைத்த என்னை கத்திரிக்காய்

தேவையானவை: சிறிய கத்தரிக்காய் - அரை கிலோ தேங்காய் துருவல் - அரை கப் துவரம் பருப்பு - 1  /2  கப் கடலை பருப்பு - 1  /2  கப்  எண்ணை - அரை கப் மிளகாய் வற்றல் - ஐந்து (இ) ஆறு உப்பு - தேவையான அளவு மஞ்சள் தூள், பெருங்காய தூள் - சிட்டிகை தனியா - ஒரு டேபிள் ஸ்பூன் செய்முறை: தனியா, துவரம் பருப்பு, கடலை பருப்பு, தேங்காய், உப்பு, மிளகாய் வற்றல், மஞ்சள் தூள், பெருங்காய தூள், எல்லாவற்றையும், சிறிதளவு எண்ணை ஊற்றி நன்றாக வறுத்து நைசாக அரைத்து கொள்ளவும். கத்திரிக்கையை காம்பு அறிந்து பின்னர் அந்த பக்கம் ஒரு பாதி கீழ் பக்கம் அதற்கு நேர் எதிரில் பாதி வரை வெட்டி அதில் அரைத்து வைத்துள்ள பொடியை நன்கு அடைக்கவும். சிறிது நேரம் ஊற வைக்கவும். பின்னர் கடையில் எண்ணை விட்டு தாளித்து, கத்திரிக்காய்களை பக்கத்து பக்கத்தில் அடுக்கி தகுந்த மூடி போட்டு மூடி விடவும். கத்திரிக்காய் வெந்து, சிறிதளவு சுருங்கும் போது வேறு பத்திரத்திற்கு மாற்றி விடவும். முடிந்த வரை கத்திரிக்காய் உடையாமல் பார்த்து கொள்ளவும். இது அரைத்து விட்ட வெங்காய சாம்பார், ரசம் சாதம் இவற்றிற்கு தொட்டு கொள்ள சிறந்த சைடு டிஷ்