Sweet Potato Fry

INGREDIENTS:

Sweet Potato- 4 nos diced into cubes
Mustard seeds- 1 tbsp
Urad Dal- 1 tbsp
Curry Leaves and Cilantro-To Garnish
Asafoetida and Salt- To taste
Red chilli powder- 1 tsp
Sambar Powder- 1 tbsp
Turmeric Powder- 1 tsp
Saunf Powder- 1 tsp

PROCEDURE:

1. In a pan with oil, add mustard seeds, urad dal, curry leaves, asafoetida and let it splutter.
2. Now add the sweet potato and saute and close the lid and allow vegetable to cook 50%.
3. Add salt and all spice powder and saute and keep the pan open to let it fry to crunchy texture.
4. Once fried, garnish with cilantro and turn off stove. Serve hot with rice and any curry of your choice. 

Okra(Lady's Finger Masala)

INGREDIENTS:

Okra- 2 pounds or about 1/2 kgs
Red Onions- 1 big onion cut into small cubes
Tomatoes-2 small, cut into small cubes
Fennel Seeds or Saunf- 1 tsp

Garlic cloves- 4 to 6 nos, cut into small cubes
Curry leaves- 1stalk
Turmeric powder- 1/2 tsp
Chilli powder- 2 tbsp or more depending on spice level
Coriander powder- 1 tsp
Cumin seeds powder- 1 tsp
Asafoetida- (optional)


PROCEDURE:

1. In a pan with oil, add fennel seeds and curry leaves and allow to splutter.
2. Now add the cut onions and garlic and saute till golden brown.Now add the tomatoes and mix well to cook.
3. Add the Okra or lady's finger with some salt and allow to cook well till the slimy texture reduces.
4. Now add all the curry powders and fry till the consistency of consistency. Some people leave it a little gravy and some people like the lady's finger to be crisp.
5. Serve with hot chapathis or rice with any curry and enjoy! 

TIPS:

1. You can also add some sambar powder for some extra flavor. 
2. If you want you can add some garam masala powder.

Pepper Mushroom

For people who love mushrooms in anyway,here is one you will really enjoy if made right.

INGREDIENTS:

Onion- 1 Medium or big sliced..
Mushroom- 1 box bought in King Soopers
Ginger garlic paste- 1 tsp
Garlic- 2 cloves minced fine(people who dont like it,can skip)
Curry leaves adds good taste- 1 bunch
Turmeric powder, Chilli powder, Danya powder, Garam Masala,Pepper powder, Salt
Cilantro to garnish

PROCEDURE:

1. In a pan,heat oil and add sliced onions and minced garlic till golden brown and curry leaves.Add ginger garlic paste.
2.Add Sliced mushrooms along with onions and add turmeric powder, danya powder, chilli powder and fry well. Do not add salt till end to avoid mushrooms giving out water too much.
3. After sauteeing for a 10-15 mins and the mushrooms looks well done, add pepper powder,garam masala powder,salt and sautee for 5 more minutes.
4.Add cilantro for garnish and switch off. Simple but yumm.

Potato Radish Fry

INGREDIENTS:

Baby Red Radish-10 sliced thin

Baby potatoes-6

Onion-1 medium chopped

Curry leaves

Cumin seeds,Mustard seeds-1/2 tsp each

Asafoetida powder-few puffs

Turmeric powder,Coriander seeds powder,Chilli powder

Cilantro-For garnish

PROCEDURE:

1,Pressure cook baby potatoes for one whistle and peel.

2,In a pan, season cumin seeds, mustard seeds,asafoetida,curry leaves.

3,Add onions and radish and saute well.

4,Add salt,all the masala powders and then add potatoes.

5,Do not add water ever.

6,Fry till crisp and garnish with cilantro.

Baby Eggplant/Drumstick masala

INGREDIENTS:

Baby Eggplant-6 nos,slit into four

Onion-1 small chopped

Tomato-1 small chopped

Garlic-2 pods chopped

Coconut-A handful

Saunf-1 tbsp

Mustard seeds-1 tsp

Urad dal split-1 tsp

Chilli powder,Turmeric Powder,Daniya powder- To taste

Curry Leaves,Cilantro-For garnish

PROCEDURE:

1. In a pan ,add oil, mustard seeds,urad dal and curry leaves and let splutter.
2. Add the chopped onions,tomato and garlic and allow to cook.
3. Add the baby eggplant and keep frying until well done by closing lid.
4. Add the masala.
5. Grind coconut with saunf to a smooth paste.
6. After the baby eggplant is well cooked, Add the coconut-saunf mixture.
7. Once the masala is cooked,turn off stove and add cilantro for garnish.
8. Serve with rice or chapathis.

Note:

You can substitute eggplant for drumstick. You will have to cook drum stick separately in water.

Yellow Pumpkin Poriyal

INGREDIENTS:

Yellow Pumpkin-1 slice,peeled of skin and chopped into bite size cubes

Mustard seeds-1 tsp

Urad dal-1 tsp

Curry leaves-Few

Red chillies-4 or 5

Turmeric powder-1 pinch

Asafoetida-2 puffs

Salt

Shredded coconut-1 tbsp

PROCEDURE:

1. In a pan with a little bit of oil,add red chillies,mustard seeds,urad dal,asafoetida,curry leaves and let splutter.
2. Now add the cut pumpkin,add salt and turmeric powder and sprinkle little bit of water.Cover with lid and allow to cook until soft.
3. Add shredded coconut.
4. Serve with rice or chapathis.

Green Peas Masala

INGREDIENTS:

Frozen Green Peas-1 small packet

Onion-1 medium,chopped finely

Tomatoes-2 small chopped finely

Garlic-1 nos,chopped finely(optional)

Coconut-2 tbsp

Green chillies-3 slit

Cumin seeds and curry leaves for tempering.

Red chilli powder,Coriander powder,turmeric powder,Garam masala

PROCEDURE:

1. In a pan with little oil,temper cumin seeds,curry leaves.
2. Add the onions,garlic and sautee till golden. Add tomatoes and cook till done.
3. Now add the green peas and all the masala powders and pour little water to allow the peas to cook well.
4. Add cilantro,coconut powder and turn off stove after the peas are well cooked.
5. Serve with chapathis,dosas or even rice as a side dish.

Aviyal

This is a very famous Kerala dish but made in Tamil Nadu as well quite often.

INGREDIENTS:

1. Carrots-1 big,cubed
2. Plantain-1 big,peeled and cubed
3. Drum stick-1 cubed
4. Cauliflower-Some pieces
5. Green beans-3 cubed
6. Butter beans or Soy beans- A handful
7. Cayote squash-1 small,cubed
8. Pumpkin-A few pieces,cubed
9. Yam or Potatoes-1 small, cubed
10. Raw Mango(if available)-1 side,cut into smaller pieces.
11. Coconut oil
12. Turmeric powder-1 tsp each

GRIND TO PASTE:

1. Coconut powder-1/2 cup
2. Yogurt or sour cream- 1 cup
3. Green chillies-3 serrano 
4. Cumin seeds-1 tsp

PROCEDURE:

1. In a pot filled with water,add some turmeric powder and all the vegetables and allow to cook till tender but not mushy.Drain and keep aside.
2. In a bigger pan,add coconut oil,add the vegetables,salt and turmeric powder and mix. 
3. Now add the ground paste.
4. Add the yogurt, mix once and switch off stove. Garnish with cilantro.
5. Serve with chapathis,rice,dosas,anything you like.

Note: You dont have to necessarily add all the vegetables.A few from the list is good enough.Raw mango gives a good twist for sure.

Cabbage Masala

This style of cabbage is only done by grandma and I have not tried this style of cabbage at anyone else's home so far and I should say I am really proud of sharing this post. This recipe is almost similar to how we make mutton kheema back at home except that its the vegetarian version but has tonnes of flavor in it and its not the usual sad cabbage poriyal or kootu type.I made a big pan of cabbage yesterday and V finished it all within a couple of hours mostly by himself.It was a big hit at home.

INGREDIENTS:

Cabbage-1 small, chopped
Onion-1 small, chopped finely
Tomato-1 small, chopped finely
Ginger Garlic paste-1 tbsp(I use fresh for more flavor)
Green chilli-1, slit vertically or you can grind it with the ginger garlic paste.
Red chilli powder-1 tbsp or more per your spice level
Coriander seed powder-1 tsp
Garam Masala-1 tsp or more per your desire
Turmeric powder-1/2 tsp
Saunf seeds-1 tbsp
Curry leaves-5 or 6

PROCEDURE:

1. In a pan with oil, (You will need to use a little more oil than usual for more taste and flavor)add the saunf seeds,curry leaves.
2. After they splutter, add the onion,ginger-garlic and green chillies and saute till golden brown.Now add the tomatoes.You can add a tsp of tomato puree if you want for extra tartness.
3. Now add the spice powders and mix well.
4. Add the cabbage and saute till well mixed.
5. Add adequate water to allow the cabbage cook well.
6. Allow the water to completely evaporate and keep stirring now and then to ensure that you dont burn the cabbage.
7. Garnish with cilantro and turn off stove.
8. Serve with hot chapathis(yum) or rice.

You can try the same recipe with Brussel Sprouts too. It came out pretty decent.

Vaazhakai Poriyal(Plantain stir fry)

Although,this is a very popular South Indian dish and quite simple too, I still decided to blog this for my friends who are not aware of this dish. This side dish is good with any South Indian Curry with rice.

INGREDIENTS:

Vazhakkai(Plantain)- 2 nos
Green Chilies- 3 nos,slit and cut into small pieces
Red Chillies-2 nos
Onion-1/2 a medium,cubed
Curry Leaves
Mustard Seeds-1 tsp
Split Urad dal-1 tsp
Asafoetida-2 puffs

Turmeric powder-1/8 tsp
Sambar Powder-1/2 tsp
Saunf Powder-1 tsp
Salt-To Taste
Grated Coconut-1 to 2 tbsp

PROCEDURE:

1. Peel the skin of the plantain, cut into small cubes and add in boiling water. Now add a pinch of turmeric powder and chilli powder(optional) in the boiling water and boil for about 10-15 minutes until the plantain cubes are soft to touch.Drain water and keep aside.
2. In another pan,add a little bit of oil, red chillies, mustard seeds,urad dal,curry leaves,asafoetida and let it splutter. Now add the onions and green chillies and saute until golden brown.
3. Now add the sambar powder and saunf powder and mix well. Add the boiled plantain cubes and fry until you feel the raw smell of the masala is gone.
4. Turn off stove and add the grated coconut and mix well. You can add some cilantro for garnish. 
5. Serve hot with rice and curry. Yum!

Zuchinni Masala-Nivi Style

This dish is a mix of kootu and poriyal but I can assure you that you will absolutely love it.

INGREDIENTS:

Zucchini- 3 nos, cubed into small pieces
Urad dal-1 tsp
Mustard Seeds-1 tsp
Green chillies- 1 cut into pieces
Cumin seeds-1 tsp
Curry leaves-1 spring
Coconut powder- 3-4 tbsp
Asafoetida-2 puffs
Turmeric powder-1/2 tsp
Chilli powder-1/2 tsp(optional)
Salt- To taste
Cilantro- For garnish

PROCEDURE:

1. In boiling water, add turmeric powder and the cubed zucchini. Allow it to boil for 15 minutes approximately until tender
2. In a separate pan, add oil, mustard seeds, cumin seeds,urad dal, curry leaves,asafoetida and allow it to splatter.
3. Now add the boiled zucchini and stir fry.Add salt.You can add a pinch of chilli powder if you want.
4. Grind coconut powder and green chillies into a smooth paste and add it to the zucchini fry and mix until done.
5. Garnish with chopped cilantro.
6. Serve with hot rice along with any curry of your choice.Enjoy!