Showing posts with label Dry subzis. Show all posts
Showing posts with label Dry subzis. Show all posts

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
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

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 salt and mix well. Now add the multipurpose powder and mix it well so that all the banana pieces are coated with the powder evenly.

Alu or Aloo Pitka - A side dish recipe from Assam

 Alu Pitika or mashed potato is a side dish recipe from North East India.

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

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 meal quickly. These ready to cook pastes are very helpful to bachelors and working woman who want to eat thier favourite and delicious meal without struggling much in the kitchen. 

The masala mix is in dehydrated form and is made in the form of pickle or thokku and is packed in no air circulation method in vaccum pack that gives a shelf life of 12 months. 

Though the name Kadai Paneer, suggests that it is to be cooked in Kadai or wok, I tried making it in pressure cooker to make it even more quicker. As we wanted a dry version, I have used very less water too. 

Paneer - 250 gms
Tredyfoods Kadai Paneer masala - 1 pack (50 gm pack)
Water 50 ml
Ghee - 2 tbsp (optional as the mix already contains oil)

Cut the paneer into cubes. Immerse it in hot water for about 3 mins remove and drain. (This is to make the paneer soft). In a pressure pan (1.5 ltrs or 2ltrs) add 1 tbsp of ghee, Tredy foods Kadai mix, water and mix well. Add the Paneer cubes and mix thoroughly with a wodden laddle or a spoon. Ensure you dont break any Paneer pieces and all the cubes are coated evenly. 

Add the remaining ghee. Close the pan and set for 3 whistles on medium flame. Tasty Kadai Paneer is ready.

As the Tredy food mix contains all the necessary masalas and veggies there is no trouble of grinding them. Just open the packet and add it to the paneer or mushroom or baby potato. (Non-Veg lovers can make use of this masala mix to make Kadai Chicken)

Garnish with finely chopped coriander leaves (optional).

Stuffed Brinjal Fry by Sowpernica

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
  1. Wash brinjals & let them dry completely.
  2. Slit them without cutting fully
  3. Mix besan, special masala powder, salt, hing & turmeric powder.
  4. Add a tablespoon of water & make a paste of the powder mixture.
  5. Stuff the masala into the slits
  6. Heat oil in a shallow non-stick pan.
  7. Arrange the stuffed pieces.
  8. Keep closed till golden brown.
  9. Turn sides & fry till golden brown.

Chenai fry (Yam Fry)

This style of fry is very delicious and every one will like it.

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

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

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

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 chopped coriander leaves, green chillies, onions and fry for a minute. Add tomato puree and the fried cauliflower pieces and mix well. Serve hot as a starter or as a side dish for veg fried rice and also for Chappati.

Crispy Lady's finger (A great travel recipe)

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

     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

Brinjal - 1 Kg (cut lengthwise)
Coriander leaves - 2 bunch
Oil - 2 tbspn
Urad dal - 4 tbspn
Green Chillies - as per the brinjal quantity

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

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

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