QUICK POTATOES [FOR CHAPPATIES] POTATOES ----1/2 KG RED CHILLES---4 BROKEN INTO PIECES TOMATOES --1 CUT FINE CORIANDER LEAVES CUT FINE Cut potatoes into fingerlings ,heat 2 tbsp oil, in a kadai put the broken chillies, let it darken, then put in the potatoes, pour 1 tumbler water add little turmeric a pinch, and little salt, and tomatoes, cover and cook till just right, then high heat fry, and put off the stove and add coriander leaves and mix. now it ready to be served with rice side dish or with chappatis wasn't this quick and easy also tasty.
LADIES FINGER FRY INGREDIENTS: Ladies finger ------1/4 kg 2tbsp oil/asafetida/1/2 tsp cumin seeds,/1/2 tsp mustard/turmeric 1 tsp/1/2 chilli powder/salt MINCE FINE: 1 –MEDIUM ONION, 3 GREEN CHILLIES, 3 CLOVES GARLIC ½ tsp ginger A little coriander leaves. METHOD: 1. Wash wipe, cut bhindi[ladies finger] into thick pieces, 2. Heat oil, add seasoning, when done add minced ingredients, stir fry 3 mins, adding turmeric ,and chillie pow, continue to fry on medium heat for bhindi to get soft, then add salt, reduce heat cover and allow it to cook. 3. Take off the cover, put more oil, and fry in high heat for few min, if you want crisp add little more oil 4. Remove from fire add coriander leaves 5. Good with chappatis or side dish for rice
PARSI GREEN POTATOES • INGREDIENTS • POTATOES---1/2 KG • ¼ KG BOILED peas • 2 large onions ---chopped • Juice of 1 lemon • 4 tbsp oil/salt • 1 tbp—chilli powder. • • GRIND TO PASTE • 4-5 GREEN CHILLIES, • 1” GINGER • 6 GARLIC, • 4 TBSP CORIANDER LEAVES • 1 TBSP MINT • 5 CASHEW • 1 TSP ANISEED • 1 TSP POPPY • ½ TSP GARAM MASALA SEASONING:1 BAY LEAVES/2 CLOVES /2 CARDAMONS,/1/2 CINAMON. GARNISH: ½ cup cream [optional] coriander leaves, 1. Boil peel and cut potatoes into large pieces, 2. Add peas too 3. 2 heat oil fry potatoes sprinkle some salt [on low heat] till brown. Remove 4. Heat rest of the oil add bay leaves, seasoning and chopped onions and fry till browned 5. Add ground paste[soak cashew, poppy in water for 10 min before]----continue to fry till oil surfaces, adding chilly pow sprinkle some water if necessary and fry covered 6. Add fried potatoes and a little water along with salt. Cover and cook on low heat till potatoes are well blended with gravy, remove 7. Beat cream and garnish, with coriander leaves AND ADD JUICE OF LIME MIX GOOD WITH ANYTHING ---DOSAS, RICE OR PARATHAS IF YOU TRY THIS PLEASE TELL ME.
\ Cauliflower Kootu Ingredients 1 medium sized cauliflower (soaked in boiling water for 1/2 hr) 2 tsp oil 1 tsp mustard seeds Few curry leaves 1 cup cooked greengram dal Salt to taste 1/2 tsp turmeric powder A bit of asafoetida 3 tsp kootu masala powder 2 tbsp grated coconut Grind the coconut and kootu masala powder together. Add oil, mustard seeds in a microwave safe bowl and micro high for 30 seconds. Add curry leaves, cooked dal, cauliflower florets, turmeric powder, salt, asafoetida and masala paste. Add more water if required and cook covered at micro high for 5 minutes till cauliflower is done, stirring once in between. Serve with rice/rotis. KOOTU MASALA---GRIND AND KEEP--------DHANIA----3TBSP, JEERA 2TBSP, SOMBU---1 TSP,CHANNA DAL FRY IN OIL, -----1--TBSP URID DHAL ---1 TSP--FRY TOO, RED CHILLIES ---7---10---FRY ALL IN LITTLE OIL GRIND FINE AND STORE
Potato Curry Serves : 4 Ingredients : 4 medium sized potatoes, 2 tomatoes, 4-5 green chilies, 1 teaspoon turmeric powder, a pinch of asafoetida, 1 teaspoon cumin seeds or mustard seeds, salt and sugar to taste, or garam masala, 1 tbsp oil, coriander leaves, Directions : 1. Boil potatoes and tomatoes. 2. Chop potatoes into 1" dice. 3. Chop tomatoes and green chilies. Keep aside. 4. Heat oil in a pan. 5. Add mustard seeds, asafoetida and turmeric powder. 6. Add chopped tomatoes. Fry for some time. 7. Add potatoes and 1 cup water. 8. Stir and bring it to a boil. 9. Remove the lid. Add masala, salt, sugar and mix well. 10. Garnish with coriander leaves. 11. Serve hot with chapati or rice. Variation : Add chopped ginger and garlic for different taste.
__________________ DRY BABYCORN MANCHURIAN Ingredients: Baby corn- 6 Rice flour- 1 spoon Corn flour- 2 spoon Ginger and Garlic paste- 2 tspn Onion- 1 Green chilies- 2 Chili powder- 1/2 tspn Tomato sauce- 2 tspn Soya sauce- 1 tspn Coriander leaves- 3 strings Oil and Salt- as required Recipe: Semi cook the Baby corns in little salted water. Drain out the excess of Water. Then add Rice flour, Corn flour, Ginger and Garlic paste, Chili powder, Tomato sauce(1 tspn), Salt and mix well. Heat Oil in a pan to fry. Fry the Baby corns in that and keep it aside. Heat another pan with 2 spoon of oil. Add Garlic, Onion, green Chilies and fry till it becomes golden brown in color. Add the fried Baby corns, Tomato sauce(1 tspn), Soya sauce and Salt. Fry for 10 minutes in medium flame (If required add little water and fry till the water evaporates.) Finally add Coriander leaves to garnish.
CHOU CHOU FRY Chou chou ---1/2 kg –peel and cut into small pieces Green chiile—2 Red chilli-1/2 tsp Turmeric pow---1/2 tsp Aniseed roast and powder ----1/2 tsp Kari leaves---few Milk ---1/2 cup or coconut grating----2 tbsp Little coconut oil---few drops, METHOD Heat little oil in a kadai , temper with mustard, fennel seeds kari leaves green chilli and put the chopped chou chou in it mix and add Red chillie powder, sauf powder, and little turmeric salt, and little milk, cover and let it cook , when done open, and high the flame and cook till water evaporates Then add 2 drops of coconut oil, [optional] or coconut gratings and mix in high heat for some time. Tastes well with rice—sambar, or chapattis
Bhendi [vendakkai fry] - Ingredients: bhendi (okra) cut into thin rounds 1/2 kg buttermilk 3 cups mustard seeds 1 tsp ginger, crushed finely A small piece green chillies chopped finely 4 curry leaves a few Hing A pinch Salt to taste Directions: 1. Apply salt to the bhendi and deep fry in hot oil till dark brown and set aside. 2. Heat 2 tsp oil and add the mustard seeds, ginger, green chilles, curry leaves and the hing. 3. Fry till the mustard starts crackling.Add the fried bhendi and stir for 2 minutes. 4. Take it from the fire.Add the buttermilk and salt . 5. Add some water if the gojju is too thick. 6. Serve with plain rice and dal.
Snakegourd Fry Ingredients: Snake gourd (Pudalangai) - 2 Onion - 1, finely chopped Channa dal (Fried split peas - Pottukadalai, which we use for chutney) - 2 tablespoons Mustard Seeds - 1 teaspoon Urad Dal (Black gram) - 1 teaspoon Cumin seeds - 1 teaspoon Red Chillies - 3-5 Curry leaves - few Coriander leaves - few Grated coconut - 2 tablespoons Oil - 1-2 tablespoons Salt to taste Method: Wash snake gourd and cut lengthwise to remove seeds. Slice it thin and cut into small pieces. Dry grind channa dal coarsely and keep aside. Heat oil in a pan and add mustard seeds and let it split. Add urad dal, cumin seeds, curry leaves, red chilles, onion and saute it, until onions turn golden brown. Add cut snake gourd and mix it well. Close the pan and allow it to cook on a low flame. Once they are half cooked, add salt and mix them well, and allow it cook completely. Keep stirring if needed. Once they are cooked, put off the flame, garnish with powdered channa dal, coconut and coriander leaves. Serve hot with rice or chappathi.
Hi sisters and daughters you too can post your recipes dosn't have to be rare -----as long as it is tasty and healthy---and somebody can use it