Mushroom Thuvaran

Mushroom Thuvaran - Healthy and delicious dish

Video Recipe Below

Spicy Potato Fry

Ingredients:
Big potatoes - 3 nos
Dry Chillies - 6 nos
Ginger garlic paste - 1tsp
Turmeric powder - 1/2 tsp
Garam masala - 3/4 tsp
Curry leaves, mustard seeds and oil for seasoning

Method:
Wash the potatoes, peel the skin and cut into cubes (to avoid them getting black put into water and keep it aside).

Grind dry chillies, ginger garlic paste, turmeric powder, garam masala and some curry leaves.

Marinate potatoes in the grounded masala with salt added as per taste.

Heat oil in a pan. Season it with mustard seeds and curry leaves.  Add the marinated potatoes, mix well and cook it with the lid closed.  Check to ensure salt is adequate. Once potatoes are cooked, add little more oil and fry them well till the dish gets brown.

Spicy Potato Fry is ready.  Serve with Rice or Chapathies.

Stuffed Okra Fry

Stuffed Okra Fry is an exotic dish made by stuffing a mix of several spices inside the okra and shallow frying.


Ingredients:

Okra (Vendakkai, Bhindi / Lady's finger) -  10-15 nos
Grated Coconut-  4tbsp
Coriander powder - 1tsp
Chilly Powder  -1tsp
Turmeric Powder - 1/2tsp
Cumin Powder -1/2tsp
Roasted peanuts - 1tbsp
Fennel seeds (Perumjeerakam) - 1/2tsp
Asafoetida (Kayam) - a pinch
Coriander leaves
Salt according to the taste
Oil for shallow fry

Method:

Cut the ends and head of Okra.

Make a slit using knife. Take out the seeds from inside and keep it aside

In a meanwhile grind Coconut, Coriander powder, Chilly powder, Turmeric powder, Fennel Seeds, Jeera Powder, Roasted Peanuts and Coriander leaves for stuffing.  Add those seeds and salt with this stuffing and mix it with a spoon nicely.

Take a spoonful of stuffing masala and stuff it into the Okra. 

Heat oil in a pan and add mustard seeds, once it starts splutter add asafoetida.

Add all the stuffed Okra slowly into the pan and shallow fry it nicely in low flame until brown colour.

Do not add salt in Okra because we have added salt in the masala.

Garnish it with Coriander leaves.

This taste good with Rice or Chappathi. 

I have added carrots and zucchini for decoration.  Cut carrot and zucchini into round and cook for 3 -4 minutes in the same pan.

Easy Onion Chutney

The Easy Onion Chutney is a quick preparation to accompany Dosa or Poori.

Ingredients:

Onion - 1 medium sized
Red Chilly Powder - 11/2 tsp
Coconut Oil - 1 tbsp
Tamarind and salt according to your taste
Curry leaves, and mustard seeds for seasoning

Method:

Grind onion, chilly powder , tamarind and salt together.

Heat oil in a pan.  Once it is heated up add mustard seeds and curry leaves.

Pour this seasoned oil into the ground mixture.

I always use Coconut oil in this  recipe.  This gives a real taste. You may need more oil for this if you  are adding more chilly powder. Oil will reduce the spiciness.

This chutney really tastes good with poori, roti, and dosa.

Note: Do not shallow fry the onion for this recipe. Grind the onion raw.

Vegetable Poha

Radish paratta

Simple Okra Fry

Pasta in tomato sauce

Rasam - The South Indian Delicasy

Poori with Potato Podimas

Pavakka Aviyal (Bitter Gourd)

Aloo Capsicum Masala

Aloo Capsicum Masala

Methi Tepla

Methi Tepla

Cow Peas Thuvaran

Perumpayar (Cow Peas) Thuvaran

Ingredients:

Cow Peas (Perumpayar) - 1/2 cup

Onion - 1 No

Grated coconut- 7 tbsp

Turmeric-1/4 tsp

Chilly powder- 1/2 tsp

Jeera powder- 1/4 tsp

Urad dhal, Mustard and Curry leaves for seasoning

Oil for seasoning

Method:

Soak the Peas for 30 minutes and cook in pressure cooker for 2-3 whistles with required salt. In the mean time grind coconut, chilly powder turmeric powder and jeera. Take a pan and pour oil and season it with mustard, urad dhal and curry leaves. Then add chopped onion and fry for a while. Once the onion become light brown, add the grinded mixture and again fry.  After some time add the cooked peas and fry it.

Kootanchoru

Kootanchoru with Papad, Fries and Pickle

Ingredients:
Rice - 1cup
Toordhal - 1/2 cup
Carrot - 1 (cut into length wise)
Brinjal -1
Drumstick- 1/2
Cucumber- 1/2
Potato - 2
Asafotedia - a pinch
Grated cocounut- 1/2 cup
Tamarind water- 1/4 cup
Chilly powder- 1 tsp
Turmeric powder- 1/2tsp
Jeera - 1/2 tsp
Salt, Cocnut oil and curry leaves

Ingredients cut to size

Method:
Wash the rice and dhal separately and cooks separately in pressure cooker. Keep it for 5 whistles. Cut all the vegetables into length wise.

Preperation in a deep pan

Take a pan pour 1-2tbsp oil(coconutoil optional). Put curry leaves and all the cut vegetables and shallow fry for sometimes and add tamarind water and salt . In the meantime grind coconut, turmeric powder, chillypowder, jeera by adding water. Once all the vegetables are halfcooked add the grinded paste. If u need u can add some water or tamarind juice.  Check whether the vegetables are cooked. Then switch off the stove. Mix rice,dhal and the cooked vegetables and pressure cook it once more for one whistle. Mix it very nicely. Now the Kootanchoru is ready.  Serve hot with Papad, Pickle and Fries.

Tips:
If ur making Kootanchoru for lunch make it two hrs before lunch. So that it will be very tasty.