OKRA CRISPY FRY

                 

       Last week Saras posted Bitter gourd fry it is very simple and crispy...but i tried with okra,  It came out very well and my kid also enjoyed it. Thank u saras.

Ingredients

Okra/vendakka - 1/2kg
Rice flour - 1tsp
Bengal gram dal flour - 2tsp
Turmeric pwd - 1/4tsp

Chilly powder - 1/2tsp (adjust to ur taste)
Gram masala - 1/4tsp
Oil - to deep fry
Salt to taste

Preparation:

Wash the okra and dry them or with cloth wipe it. slit it finely and add all pwd ingredients

               

Sprinkle little water and mix the ingredients and keep aside for 10-15mins. Heat a kadai, add oil and slowly add the okra little by little fry till turns brown. Drain and place it in the tissue paper

 Crispy okra fry is ready to serve with rice.

Simple Potato Fry( Tawa Fry)

Ingredients:

Potato - 4nos
Chilly pwd - 1tsp( adjust to ur taste)
Tumeric pwd - 1/2tsp
Coriander - 1/2 tsp
Salt - to taste
Oil - 1&1/2tsp

Preparation:

Wash the potatoes, peel the skin and cut roundly

Put chilly, coriander, tumeric powder, salt and set aside for 10 mins

Heat a tawa, when its hot, add oil,place the potatoes and add some curry leaves on the top. Cover and cook till potoato turns brown and soft.

Then turn the potatoes and cook till brown(without covering)

Potato Fry is ready to serve and goes well with any rice.

Broccoli Pachadi

Ingredients:


Broccoli - 1small bunch
Curd - 1/2cup
Ginger - small piece
Oil - 1tsp
Mustard seeds - 1/2tsp
Red chilly - 1no
Salt - to taste


Preparation:


Cut the broccoli into small piece and put them into boiling water, cook them for 2mins and drain the water and keep aside


Heat a kadai, add oil,add mustard seeds after splutters, add finely chopped broccoli and ginger with salt fry till it becomes soft and off the flame  

Whisk the curd with salt and add it to the broccoli and mix them well

Broccoli pachadi is ready to serve..Goes well with briyani rice and fried rice.

Aloo Mutter

Ingredients


Boiled potatoes - 3nos 
Peas - 1/2cup (frozen)
Onion - 2nos
Tomato - 3nos
Ginger&garlic paste - 1tsp
Kashmiri chilli powder - 1tsp
Tumeric pwd - 1/2tsp
Coriander pwd - 1tsp
Gram masala pwd - 1/2tsp
Cumin seeds - 1tsp
Cloves - 2nos
Oil - 3tsp
Coriander leaves - few
Lime juice - 1tsp
Kasturi methi - 1tsp
Coriander leaves - for garnishing

Preparation:
1)Heat a kadai, add 1tsp oil and put boiled potatoes and fry  for few mins...drain and keep aside(this process is optional)

2)In the same kadai, add onion and cloves, cumin seeds, tomatoes, ginger&garlic, saute them till tomatoes mashes well

3)Then add  tumeric pwd,chilly pwd and coriander pwd cook for 3-4mins and off the flame, after it cools grind them into fine paste

4)In same kadai, add the paste, gram masala, kasturi methi, little water, cover it and cook till oil separates

5) Add peas and pototoes, cook for 5-6mins. Finally add lime juice and garinish with coriander leaves.

Serve hot with chapathi, naan and pulao.

Aviyal

Ingredients:


Vegetables - Carrot, drumstick, beans, white pumkin and yam (cut into 1inch lengthwise)


Grated coconut - 1/2cup


Green chilly - 2-3nos


Curd - 1/4cup


Cumin seeds - 1/2tsp


Coconut oil -1tsp


Cury leaves - few


Tumeric powder - 1/2tsp


Salt - to taste

Prepartion:



1) Grind the coconut, green chilly and cumin seeds into fine paste and keep aside


2)  Heat a kadai, add all vegs, little water,tumeric powder,curry leaves and salt, cook till it turns soft (dont overcook)


3)Add the coconut paste to the vegetables and cook for few mins


4)Then add curd and mix well and off the flame 


5) Heat the coconut oil and add it to the aviyal and serve hot with rice.

Carrot Thoran/Poriyal/Stir Fry

Ingredients:


Carrot - 2nos (grated)
Grated coconut - 2tsp
Green chilly - 2nos
Garlic flakes - 4-5nos(optional)
Shallots - 3nos(chopped)
Urad dal - 1/2tsp
Mustard seeds - 1/2tsp
Oil - 2tsp
Tumeric pwd -  
Curry leaves - few 
Salt - to taste   

Preparation:

1)Heat a kadai, add oil, when its hot add mustard seeds after splutters, add urad dal saute them till it turns little brown

2)Add shallots(small onion), green chilly and curry leaves saute them for 2mins

3)Then add carrot,garlic,tumeric pwd,and salt, cover and cook them until it turns soft (stir inbetween)
  
4)Finally add coconut and mix well 

Serve hot with sambar rice, rasam and curd rice. 

Snakegourd Stir fry/Padavalanga thoran/Podalanga poriyal

Ingredients:

Snakegourd - 1- 2nos (medium size)

Channa dal/Kadalaiparuppu - 1/4cup

Red chilly - 2nos

Gratted coconut - 3tsp

Mustard seeds - 1tsp

shallots - 3-4nos(chopped)(optional)

Oil - 1tsp

Tumeric powder - a pinch

Curry leaves - few

Preparation:

1)Soak the chanadal for 15-20mins. After 20mins in a vessels, add the snakegourd(cut into cubes), channa dal, salt, tumeric powder, little water and cook them till it turns soft

2)Heat a kadai, add oil,mustard seeds after splutters, shallots saute for few mins, then add red chilly, curry leaves,cooked snakegourd and  finally add coconut cook for 2-3mins

3)Stir fry is ready to serve. Goes well with rice.

Chickpeas Sundal

Ingredients:
Chickpeas (Black) - 1cup
Gratted Coconut - 2tsp
Mustard Seeds - 1tsp
Hing - 1/4tsp
Oil - 2tsp
Salt - to taste
Curry leaves - few




Preparation:

1)Soak the Chickpeas overnight & nextday pressure cook with salt and keep aside
2)Heat a kadai, add oil, mustard seeds after splutters, add curry leaves and hing
3)Add chickpeas and cook them for 2-3mins, finally add gratted coconut and saute for few mins
Chickpeas sundal is ready to serve.

Im Backkkkkk!!! with Okra Masala

Ingredients:

Okra/lady's finger/vendakka - 25o grms

Onion - 2nos

Tomato - 2nos

Ginger n garlic paste - 1tsp

Fennel seeds -1/4tsp

Red chilly powder - 1tsp

Coriander powder - 1/2tsp

Tumeric powder - 1/4tsp

Cumin powder - 1/2tsp

Garam masala - 1/2tsp

Oil - 3tsp

Salt - to taste

Preparation:

1. Heat a kadai, add 1tsp oil and add cutted okra and fry till colour changes,drain and keep aside

2. In the same kadai, add 2tsp oil, chopped onion, fennel seeds, ginger n garlic paste saute them for 2-3mins

3. Add tomato and salt. cook till it mashes well

4. Add tumeric,chilly, coriander and cumin powder mix it and cook till oil separates and off the flame n keep aside 

5. Then add okra with little water and cook till the okra and masala mix together

This masala goes well with chapathi and naan

Im backkkkk!!!.....with Mutter Paneer Masala

Hi friends,

             Hope everybody doing well! ....im back from india 2weeks ago...but was lazy to spend time in my blog....and also held up by some household work and kid's school...coming to recipe, i tried this recipe from raji of raks kitchen...i made some small changes and have done it. Thank u raji for sharing this delicious recipe.

Ingredients:

Paneer cubes - 1cup

Peas - 1/2cup

Onion - 2nos

Tomato - 2nos

Ginger & garlic paste - 1tsp

Curd - 2tsp

Kashmiri chilli powder - 1tsp

Tumeric pwd - 1/2tsp

Coriander - 1tsp

Gram masala pwd - 1/2tsp

Cloves - 2nos

Cinamon - small piece

Cardamom -1nos

Cumin seeds - 1tsp

Oil - 3tsp

Coriander leaves - few 

Lime juice - 1tsp

Prepatation:

1)Heat a kadai, add 1tsp oil and put paneer cubes and fry  for few mins...drain and keep aside

2)In the same kadai, add onion and cloves, cumin seeds, cardamom, and cinamon saute them till onion turns light brown

3)Then add tomato, tumeric pwd,chilly pwd and coriander pwd cook for 3-4mins and off the flame, after it cools grind them into fine paste

4)Heat a kadai, add ginger & garlic paste, ground paste, peas and salt, close the lid and cook till peas turns soft

5)Add curd, paneer cubes and 1/2 cup of water,boil till it turns thick gravy. Then off the flame and add the lime juice and coriander leaves

Serve hot with naan, chapathi and fried rice.

Babycorn Capsicum Masala

Ingredients:

Baby corn - 5-6nos(chopped thinly)

Capsicum - 1no 

Onion - 2nos

Tomato - 1no

Ginger & garlic - 1tsp

Cumin seeds -1/2tsp

Fennel seeds -1/2tsp

Cloves - 2nos

Chilly powder - 1tsp(as required)

Coriander powder - 1/2tsp

Tumeric powder - 1/2tsp

Oil - 2tsp

Salt - to taste

Coriander leaves - to garnish

Preparation:

1)Heat a kadai, add oil, cumin and fennel seeds, after it splutter, add onion saute for few mins, then add ginger & garlic paste fry till raw smell goes well

2)Then add tomato fry till oil separates

3)Add chopped baby corn,chilly,coriander,tumeric powder and salt, mix them well and close the lid and cook till it tuns soft

4)Finally add capsicum and cook for 3-4mins and add coriander leaves

Babycorn capsicum masala is ready to serve with chapathi and fried rice.

Vendaka( okra) Pachadi

Ingredients:

Vendaka (okra) - 250 grams

Shallots - 4-5nos

Cumin seeds - 1/2tsp

Red chilly - 2 nos

Curd - 1/2 cup

Curry leaves - few 

Oil - 2tsp

Mustard seeds - 1tsp

Salt - to taste

Preparation:

1)Heat a kadai, add oil, cumin seeds, and chopped onion saute them for few mins

2)Add finely chopped Vendaka with salt fry till becomes soft and off the flame 

3)Whisk the curd with salt and add it to the vendaka and mix them well

4)Again heat a kadai, add oil, splutter mustard seeds,curryleaves and red chilly,add it to the vendaka

vendaka pachadi is ready to serve..Goes well with sambar rice and rasam rice.

Sundal

Ingredients:

Chickpeas - 1cup
Coconut - 1/2cup
Hing - 1/2tsp
Mustard seeds - 1tsp
Oil - 2tsp
Red chilly - 2nos
Curry leaves - few
 Salt - to taste


Preparation:
1)Soak the chickpeas overnight and next day boil them with water and salt,cook till it becomes soft and keep aside
2)Heat a kadai, add oil, mustard seeds, curry leaves,hing, red chilly, and chickpeas saute them for few mins
3)Finally add coconut and saute them for 2-3mins
Sundal is ready to serve.
This recipecgoes to nithu'skitchen's -  CWF-LB : Chickpeas

Baby Potato Masala

Ingredients:

Baby potatoes - 1/2kg

Onion - 2 nos

Tomato - 2nos

Red chilly/Kashmir red chilly powder - 1tsp

Garam masala - 1/2tsp

Green chilly - 2nos

Ginger & garlic paste - 1tsp

Cumin seeds - 1tsp

Fennel seeds - 1tsp

Oil - 2tsp

Curd - 1tsp

Salt - to taste

Preparation:

1)Heat a kadai, add oil, cumin, fennel seeds, onions  and ginger & garlic paste saute till raw smell goes well

2)Then add tomatoes, green chilly(sliced two halves) and salt cook them till it mash well

3)Add chilly powder, garam masala, curd  fry them till oil separates

4)Finally add boiled potatoes and mix them well , cook for 4-5mins

5)Garnish with coriander leaves

Goes well with chapathi, naan and pori.

Gobi manchurian and An Award Time!

Ingredients:

Cauliflour - 1 no

Maida/All purpose flour -1/2cup

Corn flour - 2tsp

Chilly powder - 1/2tsp

Onion -2nos(sliced thinly)

Capsicum - 1 no

Ginger & garlic - 1tsp (sliced thinly)

Green chilly - 2nos

Chilly sauce - 1tsp

Soya sauce - 1tsp

Spring onion - 2tsp(chopped)

Oil - to fry

Salt - to taste

Preparation:

1)Heat 2-3cups of water,bring it to boiling and add cauliflour for 5-6mins..off the flame,drain the water & keep aside

2)In a bowl, add maida/all purpose flour, chilly powder, salt and add required water, make a thick batter. Dip the cauliflour piece into the batter and deep fry them till golden brown and keep aside

3)In the same kadai,drain excess oil and add 2-3tsp of oil, onion, green chilly(cut into halves), ginger & garlic, capsicum saute them 3-4mins

4)Then add chilly sauce, soya sauce and salt saute them for a while. Mix the cornflour into 1/2 glass of water and add it to the mixture, and bring it to boil and thick.

5)Add the cauliflour , mix them well and finally garnish with spring onion

Gobi manchurian is ready to serve and goes well with fried rice and chapathi.

Now comes awards...Priya prasanth, Jay and Padma has on these awards...Thank u very much i like to pass it to my all blogger friends. 

Pineapple Pachadi

Ingredients:

Pineapple - 1cup(chopped finely)

Thick curd - 1/2cup

Gratted Coconut - 1/2cup

Tumeric powder - 1tsp

Green chilly - 2nos

Red chilly - 2nos

Cumin seeds - 1tsp

Mustard seeds -1tsp

Curry leaves - few

Coconut oil - 2tsp

Salt - to taste

Preparation:

1)Grind the gratted coconut and cumin seeds into fine paste and keep aside

2)Heat a pan, add pineapple,green chillies(cut into two halves),tumeric powder,salt and add required water, and cook till it becomes soft

3)Then add coconut paste, boil them for 4-5mins, Off the flame and add curd stir well

4)Heat a kadai, add coconut oil, mustard, red chillies and curry leaves and add to the pachadi

Pineapple pachadi is ready to serve. 

Vermicelli payasam/samiya payasam

Ingredients:

Vermicelli - 1cup

Boiled milk - 2cups

Sugar - 1 1/2cups

Condensed milk - 4-5tsp (optional)

Ghee - 1tsp

Cashewnuts - 4-5nos

Cardamom powder - 1tsp

Preparation:

1)Heat a kadai, add 1tsp ghee and add cashewnuts saute for few mins and keep aside

2)In the kadai, add vermicelli fry till it turns light brown 

3)Heat a heavy bottomed vessel, add vermicelli and  required water, cook them till it becomes soft

4)Then add sugar and condensed milk boil till sugar dissolves and turns thick 

5)When it cools, add boiled milk, cardamom and cashewnuts

Payasam is ready to serve.

Baby Potato Fry and An Award!

Ingredients:

Baby potato - 1/2kg

Onion - 1no

Curry leaves - 5-6nos

Chilly powder - 1tsp

Coriander powder - 2tsp

Garam masala powder - 1/2tsp

Tumeric powder - 1/2tsp

Fennel seeds - 1/2tsp

Garlic flakes - 6-7nos(optional)

Oil - 3tsp

Salt - to taste

Preparation:

1)Boil the potatoes, peel the skin and keep aside

2)Heat a kadai, add oil,fennel seeds, onion and curry leaves..fry for 2mins

3)Then add potaotes, all  the three powders and adjust salt

4)Mix them well and fry till oil separates

Baby potato fry is ready to serve with curd rice and chapathi..

And now comes award....sarah of vazhayila has passed on this award.....thank a lot sarah.

And i like to pass it to Saraswathy, priya, aparna, ganga, beena, neethu, gulmohar, shahana, , priya of priya's easy and tasty recipes, sushma, parita,

To the award winners, please pass this on to your favorite bloggers! Here are the Rules:

1. Put the logo on your blog or within your post
2. Pass the award on to 12 bloggers!
3. Link the nominees within your post
4. Let the nominees know they have received this award by commenting on their blog
5. Share the love and link to the person from whom you received this award