Panch Phoron with Stir Fry Okra/bindi

Panch Phoron with Stir Fry Okra/bindi

Serves 1 person

Ingredients

Ladies Finger (okra/Bindi) – 150 gram

gingely oil  or olive oil – 2 tspn
panch phoran (najela(kalonji) seeds, methi seeds, mustard seeds, fennel seeds, cumin seeds) – ½ tspn
onion  - 1 no chopped
green chilli - 1 chopped
ginger grated – ¼ tspn

Garlic – 1 tspn chopped

Masalas  (red chilli powder , coriander powder, turmeric powder) each ¼ tspn

Lemon juice – few drops

Method

 Wash okra and cut into 1 cm size.
 In a wide pan add gingelly oil and temper with panch phoran mix and add onion, green chilli, ginger and garlic sauté for 5 minutes.

add okra and masalas  sauté well and cook for two minutes 
Finally sprinkle lemon juice and mix well . Remove from the heat. Transfer okra into serving bowl.

My Notes: I usually use kalonji in making poori chapattis...its a cure for all diseases..
you can mix this ingredients given in(panch phoron mix) and store in a air tight container and can be used in your cooking.

Tag: Spice mix, Panch phoran, Bengali Masala, Porial Recipes, Dry veggie fry,Paleo Diet Recipes
Veg Paleo,

Bitter Gourd Curry - 1

Bitter gourd curry

Bitter gourd is very good for diabetic people. If it is used thrice in a week this diabetic can be controlled well.

Ingredients 

Bitter guard – 300

Chopped Onion – 2 nos

Chopped Tomato – 2 nos

Green chili – 1 no

Red chilli pwd – 1 tspn

Turmeric pwd – ½ tspn

Salt – to taste

For tempering

Oil – 3 tspn

Mustard seeds – ½ tspn

Curry leaves – few

Ginger garlic paste- 1 tspn

Mango pwd – ¼ tspn

Lemon juice – ¼ tspn

jaggery – ½ tspn

Grated coconut – ¼ cup (optional)

Method

1. Wash and chop the bitter gourd.
2. Heat oil in pan temper with mustard seeds, curry leaves and ginger garlic paste sauté till it raw smell goes off. 
3. Add chopped onion fry till change to pink and chopped tomato, green chilli, sauté 1 minutes and add red chilli pwd , turmeric pwd,salt & add chopped bitter gourd sprinkle some water and close the lid and cook under medium heat about 3 minutes.
4. Finely add add lemon juice, jaggery, mango pwd, grated coconut and stir it well and cook for 2 minutes and remove for the heat.
5.  Serve with plain rice or chappathi.

As it tastes very bitter it is not easily consumed by most of the people.

you can use tamarind juice instead of mango pwd and lemon juice 

Linking to Sathya priya's Mykitchenodyssey celebrating her first blog anniversary 

Kerala Special cabbage Thoran (varavu /poriyal/Stir fry)

Most Keralites are celebrating ONAM Festival.  They prepare Onam sadhya which is a Kerala Special Thali and has as many as 29 items in one Thali. Out of these items Cabbage Thoran is one such dish.  I wish to give a treat to my viewers by providing this simple and quick to make recipe - Cabbage varavu/thoran/poriyal. You may prepare this simple yet tasty side dish and enjoy it with rice or roti.

Kerala Special cabbage Thoran (varavu /poriyal/Stir fry)

Dum  Cabbage

Serves :4

Preparation time 10 minutes

Cooking time : 10 minitues

 Ingredients

1. Cabbage – 400 gram
2. Ginger – grated 1 tspn
3. Coconut  - grated – ¼ cup
4. Chopped Green chilies – 2 nos 
5. Salt – to taste
6. Chopped Small onion –  8 Nos
7. Turmeric pwd – 1/2 tspn
8. Water – 4 tbspn

for tempering

1. Kl nirmal coconut oil or sunflower oil  - - 2 tbspn
2. Mustard seed – ½ tspn
3. Curry leaves – few
4. Cumin seeds – ½ tspn

Method

Mix all the ingredients In a bowl ( chopped cabbage, coconut,green chilles, ginger,salt, small onion, turmeric pwd) keep aside.
In a pan add oil , mustard seed, cumin seed, and curry leaves whey start crackle  add cabbage mix stir well and sprinkle the water close the lid keep the flame medium low and cook it for 7 minutes. Open the lid , stir it and transfer the cabbage into a serving bowl.

Serve with plain rice or chappathi.

Linking to Sathya priya's Mykitchenodyssey celebrating her first blog anniversary 

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Cluster Beans Paruppu Usili Bramin Style

கொத்தவரங்காய் பருப்பு உசிலி
Cluster beans chana dal stir fry/Koththvaranka paruppu usili / Cluster Beans Paruppu Usili Bramin Style. It is  bramin’s Traditional side dish. It is usually prepared for bramin’s marriage.

(Cluster beans chana dal stir fry)

Ingredients

1. Cluster beans – 300 gram
2. Channa dal – 100 gram
3. Green chili – 2 nos
4. Ginger – 1 inch size
5. Curry leaves - few
6. Salt – ½ tspn

For tempering

1. Oil – 3 + 1 tspn
2. Whole red chilli – 2 nos
3. Cumin seeds – ½ tspn
4. Curry leaves – few
5. Asafetida – 2 pinches
6. Coriander leaves – few

Method

1. Soak channa dal (kadalai paruppu) for ½ hour and drain the water.
2. In a mixie add drained channa dal, ginger, curry leaves, green chili, and salt grind coarsely.
3. Mix well and Make 6 equal small ball and steam it in a idli pan.
4. Wash cluster beans and chop it finely. In a vessel add chopped cluster beans, 2 cup water, salt,turmeric pwd cook for 3 minutes and drain the water.
5. Heat iron griddle add 3 tspn oil and temper with above ingredients
6. Add steamed balls , break the balls and sauté well.
7. Add cooked cluster beans stir it well and sprinkle 1tspn oil  stir thoroughly and remove from the heat.
8. Cluster beans paruupy usili is ready to serve with plain rice.
9. It is  bramin’s Traditional side dish. It is usually prepared for bramin’s marriage.

Note: 

1. In original recipe they will grind the channa with  whole red chilli and asafetida, here I have used green chilli and ginger. It gives  more taste to usili.
2. After grinding the channa they are directly fried  well with oil but  here I have steamed instead of frying.
3. You can use Cabbage, Banana Flower ( vaazaippuu) , Beans, Capsicum, Carrot instead of Cluster beans.
4. It is very healthy and tasty paruppu usili.

Deit Thali Menu

1 Plain Rice
2. Tomato Rasam
3.Cluster Beans Paruppu Usili
4.Bitter Gourd masala

Check out My other Method of usili here  =>  Beans Paruppu Usili

Gayatri's walkthrough memory lane hosted by The Big sweet tooth &  Preeti's foodabulas feast hosted by a bowl of curry

Dum (onion) & Cauliflower & Dum Cauliflower Kathi Roll

Dum  (onion) & Cauliflower

Serves :3

Preparation time 7 minutes

Cooking time : 10 minitues

Dum Cauliflower Side dish for chappathi


Ingredients

Cauliflower florets – ½ kg

Chopped Onion – ¼ kg

Oil – 2 tbspn

Ginger garlic paste– 1 tspn

Red chilli powder – 1 tspn

Coriander pwd – ½ tspn

Turmeric pwd – ¼ tspn

Salt – ¾ tspn

Garam masala pwd – ¼ tspn

Method

Cut the cauliflower and wash them with hot  water with salt.Heat oil in a wide pan add ginger garlic paste and sauté for 2 minutes then add chopped onion and sauté till they turn pink. Now add cauliflower sauté for 2min and close the lid and (leave dum) cook on low flame. Add all masalas except garam masala and cook on low flame for about 5 minutes. Finally sprinkle garam masala and mix well and serve with paratha or roti

Prepare chappati and place the dum cauliflower roll it and serve.

Lining to virunthu unna vaangka viji’s (sys)  show me your style to world. & Gayathri's walk through memory lane hosted by Sahasra and samaiyal diary&just eat

Cauliflower Kathi Roll
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Okra Fry with Curd & Fennel

Okra with Yogurt & Fennel

Sizzling taste buds Kalyani's Magic Mingle - May - 2013 - 17 Challenge

Serves : 1

Preparation Time: 5 Min

Cooking Time: 5 min

Ingredients:
Okra/Bhindi/Ladies Finger  - 100 gram
Curd/Yogurt : 1 tspn
Kashmiri red chilli pwd : 1/2 tspn
salt : 1/4 tspn

for Tempering
Olive Oil: 1 tspn
mustard seeds& urad dal : 1/2 tspn
fennal seed : 1/2 tspn
curry leaves : few

Method
Wash and cut the ladies finger /Okra into 1 cm size.
In a pan add olive oil temper with mustard, fennel,urad dal, curry leaves.

Add okra(ladies finger)curd, red chilli pwd, salt.

 stir well and cook for 3 minutes.

very Easy chut phut okra fry ready to serve with curd rice or plain rice

Linking to Kalyani's Magic mingle  Two Ingredients  ( fennel & Yogurt)

Fennel Seed Cabbage Poriyal

Fennel Seed Cabbage poriyal

Serves : 1
Preparation Time: 5 Minutes
Cooking Time : 5 Minutes

Ingredients

 Cabbage 100 gram

Salt – ¼ tspn (to taste)

Grated coconut – 2 tspn

Turmeric pwd – ¼ tspn

Water – 2 tspn

For  Tempering

Oil – 1 tspn

Fennel seed + mustard seeds – ½ tspn

Chopped Small Pearl Onion – 2 nos

Fennel seed – ½ pinch

Whole red chilli – 1 no

Curry leaves – few

Method

Cut the cabbage lengthwise. Heat a cooker add oil and temper above said ingredients, Add cabbage stir well.

Add turmeric, salt grated coconut, sprinkle the water stir well and close the cooker lid. leave 2 whistle.

Very simple and easy cabbage poriyal very well goes with plain rice ,chappathi.It can be prepared in different variations and the taste differs as per the different methods. 

Linking to Juile's Fennal & Asofeotida (herbs and Spices) hosted by divya. and Priya's fast and healthy quick dish hosted by kalpana., Divya's 60 days to Christmas

Pumpkin Poriyal/Thoran/Stir Fry

Pumpkin Poriyal/Thoran/Stir Fry

Serves: 3
Preparation Time : 7 min
Cooking Time: 10 min

Ingredients

1.   Yellow pumpkin -  250 gram

2.   Red chilli powder   - ½ tspn

3.   Salt – to taste

4.   Turmeric powder – ¼ tspn

5.   Grated coconut -2 tbspn

6.   Water - tbspn

For tempering

1.      Oil – 2 tspn

2.      Mustard seed – 1 tspn

3.      Whole red chlli – 2 no

 Urad dhal – 1 tspn

 Channa dhal – 1 tspn

 Garlic – 2 pod

 Curry leaves – few

 Chopped tomato – 1 tbspn

 Green chilli – 1 no

Method

•       Cut the Pumpkin in to small cubes.
•   In a wok, heat the oil and add the mustard seed, red chilli, channa dhal, urad dhal, curry leaves and saute for one minute.
•   Then, add chopped onion, garlic, and green chili fry 3 minutes.
•   Now, add pumpkin cubes. Stir well and add salt ,red chilli powder and  turmeric powder.
•   Sprinkle 1 tablespoon water and close it with lid.
•   Cook on low fire about 5 minutes.
•   Finally, add grated coconut and stir well.
•   Remove from the heat.
•   Serve with plain rice or chappathi.

1.  

Linking to magic mingle Two Ingredients Pumpkin and whole red chilli., 30 minutes meal mela , Nithu's Healthy food for healthy kids - combo meal for kids.

Ladies finger Moong Dal poriyal

Ladies finger dal poriyal

Ingredients

Ladies finger – ¼ kg

Salt – as required

Sampar powder – 1 teaspoon

Moong dal – ¼ cup (or) hand full

For tempering

Oil – 1 ½ teaspoon

Cumin –  1 tsp

Curry leaves  -few nos

Method

Soak moong (siruparuppu) dal and boil it and keep aside

Cut ladies finger into ¼ inch pieces

In a pan put oil add cumin,  mustard seed and curry leaves when they splutter

Add ladies finger and fry for 2 min.

Then add sambar powder and salt cook 3 min in low fire.

Finally add the boiled dal

Serve it with rasam and white steamed rice.

Sending to priya's healthy side dish hosted by cooksjoy ,

Broccoli Carrot Thoran/poriyal

Broccoli Carrot Thoran: Serves: 3
Preparation Time : 7 min
Cooking Time: 10 min

Ingredients:-

Broccoli – 200 gram

Carrot – 100 gram

Salt – to taste

Turmeric powder – ¼ teaspoon

For Tempering: 

Olive oil – 2 tspn

Mustard seed – ½ tspn

Urad dhal – ½ tspn

Channa dhal – ½ tspn

Whole red chilli – 1

Green chili – 3 inch size 1 (chopped)

Garlic – 2 cloves (chopped)

Onion – medium  size  - 1 (chopped)

Water – 1 tbspn

Grated coconut – 2 tbspn

Method:-

Cut the carrot in small cubes. Add one cup of water and little salt and cook for 5 minutes.

 Add Broccoli florets in hot water  for about 5 minutes and drain  it. Set aside.

In a wok,  heat the oil and  add the  mustard seed, red chilli, channa dhal, urad dhal and saute for one minute.

Then,  add chopped onion, garlic, and green chili fry 3 minutes.

Now,  add broccoli and  carrot.

Stir well and add salt to taste and  turmeric powder.

Sprinkle 1 tablespoon water and close it with lid.

Cook on low fire about 5 minutes.

Finally, add grated coconut and stir well.

Remove from the heat.

Serve with plain rice or chappathi.

Note:   Broccoli is very good for anemic people.   Carrots are  good for the eye-sight.

Sending to kerala kitchen hosted by kaveri. and Ayesha's Any one can cook series - 40