Purple Cabbage Poriyal is one of the easiest and quickest poriyal to make for your family. I would say it taste so much better than our regular cabbage. I don’t make it mushy by stirring for long. I hardly stir for 5 mins and it’s done. There won’t  be any raw smell and they are so flavourful. I love the crunchy and soft taste. I don’t want to kill the nutrients present in this purple cabbage . This purple cabbage is mostly used in salad  and they taste awesome. I have many recipes coming up in future post for now I am posting Indian style purple cabbage poriyal here. This goes so well with lots of our main Kulambu varieties. Click the link to see the recipes.

My 8 year old daughter loves this purple cabbage poriyal a lot. First it’s very colorful and that’s an instant attraction, second she likes that mild crunchy texture when she eats it. I add less spice when I give it to her. I usually add the grounded coconut part last so I can give my 8 year old her own mild flavoured purple cabbage. She doesn’t like it with too much spice. So yeah for sure kids will love it too. Kids love anything that’s differnt from usual or if it involves variety of colors.  Me and hubby like it with typical Indian blend mix . I love pairing this with Podi Kuzhambu,  Moor Kuzhambu( Buttermilk)Sambar , Rasam( Udipi Rasam) , Andhra Tomato Pappu,

You can make all kinds of recipes using this purple cabbage just like how you make with the regular green cabbage. I have once tried it as chutney too hahahh it did taste so good but the color was def scary so let me save that recipe for  halloween list hahahh.  Also Other varieties of Cabbage recipes are Cabbage fry, Cabbage rice( for lunch Box), Tri color Fry, Cabbage Pakoda. Off to making of Purple cabbage Poriyal recipe.

Step by step of making Indian style purple cabbage poriyal

Purple Cabbage Poriyal

By Janani November 10, 2016

• Prep Time : 10 minutes
• Cook Time : 5-10 minutes
• Yield : 3 person

Ingredients

• Purple Cabbage,finely chopped - 2 cup
• Onion, finely chopped - 1/4 cup
• Salt to taste
• For Tempering:
• Oil - 1 tsp
• Mustard seeds - 1/4 tsp
• Urad dal - 1/2 tsp
• Channal dal - 1/2 tsp
• Curry leaves - as per requirement
• To Blend(Coconut Masala)
• Coconut, grated - 4 tsp
• Jeera - 1 tsp
• Garlic Cloves - 2
• Green Chillies - 3

Instructions

1. Chop Purple Cabbage nicely, wash it well and drain the water completely.


2. Make the coconut masala mentioned above. Grind everything together. nicely without adding water. Keep it separate.

3. In a pan add oil and do the seasoning mentioned above. Now add onion and cabbage together. Stir them for 5 mins. No need to sprinkle extra water since cabbage leaves lots of water. Do not stir more than 5 mins otherwise it will become mushy and soft. Crunchy cabbage taste so much better.

4. Switch off the flame. Now add salt and ground coconut masala and stir it well. Serve with hot white rice and with any South Indian Kuzhambu variety.

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Manchurian is our family’s fav recipe. Soya Chunks Manchurian is one of the recent recipe we have started to love . If you are a meat eater you will definitely feel it tasting similar to chicken. My hubby says that hmm.. I have no Idea I am a pure vegetarian and I love any recipes made with Soya chunks. If you are not a big fan of soya chunks still try this Soya chunks manchurian recipe and you will not feel the regular soya smell it’s juicy, crispy and tasty at the same time. I can confidently say even soya haters will love this. Its tested and proven. This consumes less oil unlike our regular manchurian and it can be made very quick. Deep frying is what takes a long time. I just do lite shallow stir so this taste so good and you don’t have to feel guilty about eating. I let one side get little roasted and other side just lightly stirred.

I have never tried deep frying soya chunks since I loved this taste and texture a lot. You can deep fry if you want it more crispy. I would suggest making it lite roasted since the sauces will absorb well. Always add Capsicum to manchurian since they give very good flavor to this dish. I never omit adding capsicum, the whole flavor blends so well with other ingredients. Its very simple to make and you can serve it with chapathi or puri even with fried rice. I love eating it just like that… you know like a starter. I like my gravy little dry instead of wet and juicy. If you like it little gravy  then add 2 tsp of corn flour to 1/4 of water and stir it well so no lumps are formed and add it to the soya chunks manchurian 5 mins before switching off the stove. Then you get a juicy and semi gravy soya chunks manchurian. This semi liquid soya manchurian will go well with fried rice. I love it dry so I like making it this way.

Some of the manchurian based recipes are GOBI MANCHRIAN, BABYCORN MANCHURIAN, IDLI MANCHURIAN  You can serve them with other bread based recipes if you are bored of regular chapati or puri. You can serve with Sweet Potato Roti or Palak Chapati(Spinach bread. Off to making of Soya chunks manchurian recipe.

Step by step of making Soya Chunks Manchurian recipe

Soya Chunks Manchurian Recipe

By Janani November 8, 2016

• Prep Time : 20 minutes
• Cook Time : 25 minutes
• Yield : 2 person

Ingredients

• Soya Chunks / Meal Maker - 1 cup
• Onion, finely chopped - 3/4 cup
• Capsicum,finely chopped - 3/4 cup
• Green chillies,finely chopped - 1 tsp
• Spring onion - 1/4 cup
• Soya Sauce - 4-5 tsp
• Green chilly Sauce - 2 tsp
• Red Chilly Sauce - 2 tsp
• Tomato Sauce - 2 tsp
• Coriander leaves(Optional)can use if you don't have spring onion,finelly chopped - 1/4 cup
• Corn Flour - 4 tsp
• Maida - 2 tsp
• Ginger garlic paste - 1/4 cup
• Salt to taste

Instructions

1. Boil 1 cup of water and let the soya soak for 5-7 mins and it will become double in size. Now pour the hot water and add cold water and let it sit for 5 more min. Then squeeze all the water out and keep it separately in a bowl.

2. To this add corn flour,maida, ginger & garlic paste (1-2 tsp) and mix everything well. Sprinkle little water so they are well coated.

3. You can deep fry them if you want, but I like it to be mildly roasted. So add 3-4 tsp of oil and let it get hot in pan, to this add soya chunks and roast them fore few minutes until they are mildly brown in color. Once done remove them and transfer to a bowl.

4. Now add 2 tsp of oil to the pan again and start the other saute. Add onion, then ginger garlic paste and let it cook for few mins. To this add capsicum,green chillies and let it saute for a min. To this add soya sauce,chilly sauce(Both green and red chilly sauce) tomato sauce and let it cook for a min.


5. Check the taste and add little bit of salt . Since soya sauce has enough salt taste the dish and add salt if required. Now add the roasted soya chunks and let it get coated well with the sauces. Sprinkle spring onion or coriander leaves and serve it hot with chapati.


6. If you like it as semi gravy, add 2 tsp of corn flour to 1/4 of water stir well so no lumps are formed and mix it with the soya chunks gravy and let it cook for few mins and it's ready.

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Methi Paneer Bhurji is very tasty and yet simple curry that pairs perfectly with chapati. I love to stuff it inside and enjoy it as roll by making it little thick. My family and friends love this a lot. It’s a very quick recipe and doesn’t take much time. You can add any veggie to your liking while preparing this dish. I usually like adding capsicums while sauteing paneer, but this time I didn’t have capsicum so I just continued with peas. You try adding capsicum it will give a very good flavor to this dish. I feel paneer and capsicum are combination made in heaven. They pair so well. I never separate them some ingredients are best when paired with other ingredients. To me paneer and capsicum are the best combo.

Methi is very good for health. Usually dry methi leaves are used at the end of the paneer dishes to enhance the flavor, but here it’s used as one of the main ingredient along with paneer. This taste so much better than just using it as dry garnish. This methi paneer bhurji taste a lot or even better than the restaurant methi paneer bhurji. I always make paneer bhurji dry stuffing inside the bread or chapati or dosa. This is made little like curry since it has to be eaten with roti. I have homemade paneer recipe here and it taste very good. Do try it out. If you start making paneer at home then you can try lots of recipes like shahi paneer, kadai paneer, paneer sandwich, paneer cheese rolls, paneer butter masala and many more. Okay now off to making of Methi paneer bhurji recipe.

Step by step method with pictures for making of methi paneer bhurji recipe

Methi Paneer Bhurji Recipe

By Janani September 29, 2016

• Prep Time : 10 minutes
• Cook Time : 15 minutes
• Yield : 4 people

Ingredients

• Paneer, grated - 1 cup
• Onion, finely chopped - 1/4 cup
• Tomatoes, finely chopped - 1/4 cup
• Ginger garlic paste - 2 tsp
• Green chillies, long slit - 4
• Peas - 1/4 cup
• Capsicum(optional) - 1/4 cup
• Methi leaves / Vendhaya Keerai,finely chopped - 3/4 th cup
• Turmeric Powder - 1/4 tsp
• Chilly Powder - 1 tsp
• Garam Masala - 1/2 tsp
• Salt to taste
• Jeera - 1 tsp

Instructions

1. Take paneer and grate it in a bowl. Keep it separate. Heat pan add oil, add jeera let it saute for few sec. To this add onion, ginger garlic paste, tomato one by one and saute till the raw smell from ginger garlic paste is gone. Now add chopped methi leaves.

2. Now add green chillies, capsicum and peas. Saute for few mins. Then add turmeric powder, chilly powder, Garam masala and salt. Let it cook till the raw smell from masala is gone. Add 1/2 cup or more water depending up on the consistency required. I like it semi gravy so I added only 1/2 cup.

3. Once the gravy comes together, add grated paneer and let it cook for 5-7 mins or until the gravy gets little thick. Switch it off. Now serve it hot with chapati or roti.

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Rajma masala recipes is very tasty and comfort food for me. I love all kinds of Punjabi dishes. I love how tasty and flavorful the dishes are. I always have dreamed of entering in to a Punjabi family and gulping up all this tasty food. I have tasted food from so many different parts of India and for me when it comes to North Indian food , nothing beats Punjabi dish. I love the rich and so many spices involved. My husband always use to make fun of me that it’s loaded with full fat and I would be loaded with extra fat if I keep having Punjabi food regularly.  Hmm how cares?? I can just eat and do some extra workout, but enjoying tasty food is very important to me.

Me my dad and my brother we all are die hard fan of Punjabi food. Though we are pure  vegetarians, we still enjoy all the dishes made with veggies. I love food like Paneer butter masala, Dal makhani , Shahi Paneer,  Kadai Paneer and I can go on Rajma is very good for health. It’s loaded with proteins and keep your health strong. I love adding rajma/ Red kidney beans to my salad. half a cup of diney beans, boiled corn, red capcisum and lettuece makes ann amazing recipe for salad lovers. You can make any kind of topping according to your wish. I love avocado coriander dressing the most, since it has a soft texture and taste very flavorful. My hubby used to say that Rajma masala was always bachelor guys first choice to make since it was healthy and easy to make. He use to say , all it needs is some asala in gravy and it’s done. That’s not true, rajma masala should be balanced correctly and it should be boiled in right consistency. It’s a very tasteful masala but most of us just don’t think of the good stuff present in rajma/ Red Kidney beans. Okay now to making of Rajma masala recipe.

Step by step of making rajma masala recipe

Rajma Masala Recipe (Red Kidney Beans)

By Janani September 17, 2016

• Prep Time : 10 minutes
• Cook Time : 20 minutes
• Yield : 4 person

Ingredients

• Rajma/ Red Kidney Beans - 1 cup
• Onion, finely chopped - 1( Big size)
• Tomato, chopped - 2 (riped)
• Ginger garlic paste - 1 +1/2 tsp
• Turmeric powder - 1/4 tsp
• Chilly Powder - 1 tsp (or less if you like it less spicy)
• Coriander Powder - 2 tsp
• Jeera Powder - 1 tsp
• Garam Masala - 1/2 tsp
• Salt to taste
• Coriander leaves,chopped - handful
• For tempering:
• Butter / Ghee - 2 tsp
• Cinnamon Stick - small one broken into two piece
• Cloves - 2
• Jeera / Cumin seeds - 1 + 1/2 tsp
• Bay leaf, broken - 2

Instructions

1. Soak Rajma/ Red kidney beans overnight . Wash them well in the morning and add rajma to pressure cooker and add 4 cups of water and let it boil for 7-10 mins or for 4 whistles. Keep the water and rajma separate in a bowl.

2. Heat pan and add ghee .To this do the seasoning mentioned above. Now add onion, saute for few mins. Then add ginger garlic paste and saute till the raw smell is gone. Now take tomatoes, using blender make tomato puree. Do not add water. Now add the tomato puree and let it cook for few mins.


3. Now add the dry spices like turmeric powder, chilly powder, Garam masala, jeera powder and salt. Let it cook for few  mins. To this add boiled water of Rajma/ Red kidney beans and let it boil for 10 mins or until the gravy gets thick.

4. Now add boiled rajma and let it cook for ten mins. Lightly mash few rajmas and let it get little thick. When you reach semi liquid consistency switch off the flame and garnish with fresh coriander leaves and serve it hot with chapathi or Basmati Rice.

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Shahi Paneer recipe is super popular in Punjabi cuisine and its very rich in taste. I love the smooth texture of this gravy when compared to other paneer recipes like Paneer butter masala, Palak Paneer, Kalimirch Paneer(paneer in pepper gravy), Kaju Paneer(cashew Paneer) or Kadai Paneer. Chilly Paneer. I know that everyone loves paneer and its the most ordered and preferred dish even in restaurants. Making paneer t home is always like a festival and exciting dish for my kid. My daughter and her friends love it when I serve it for them.

There is something about paneer that’s very addictive and I just cant get enough of it. I make lots of paneer varieties at home and my personal fav is this shahi paneer and Grilled paneer tikka. I love it very much. when summer hits, this recipe comes first on my barbecue recipe and shahi paneer is a must dish to impress my guests. I love serving this dish with Roti or Garlic Naan. My daughter enjoys it with Poori and my son with Toasted bread… hahahah weird right??? I know. That’s my crazy family. Each have their own taste. This dish taste so good with richness f nuts and fresh cream. It’s definitely a very rich dish, since it involves fresh cream, butter and cuts in them. I love the creamy texture the most. I have learned to filter it watching CHEF. HARPAL SINGH YouTube videos. I learned this dish from him but have modified according to my taste buds here and there.

I have used tomato puree and fresh cream for this recipe. It will taste very rich. You can add more spice according to your wish. Using pepper and dry red chilies is optional. You can use both or just use one according to your preference. Okay now to making of shahi Paneer recipe.

Step by step method of making Shahi Paneer recipe

Shahi Paneer Recipe (Restaurant Style)

By Janani August 11, 2016

• Prep Time : 15 minutes
• Cook Time : 15 minutes
• Yield : 4 person

Ingredients

• Paneer, cubed - 1 cup
• To Make Paste:
• Cinnamon Stick,small piece - 1
• Cloves - 3
• Elachi /Cardomom - 5
• Bay leaf - 2
• Onion, chopped - 2
• Tomato Puree(Grind tomato to pulp in blender) - 3/4 th cup
• Ginger Garlic paste - 2+ 1/2 tsp
• Black Pepper - 1/2 tsp
• Turmeric powder - 1/2 tsp
• Chilly Powder - 1 tsp
• Coriander Powder/ Dhania Powder - 2 tsp
• Garam Masala - 1 tsp
• Cashew nuts - 10-12 pieces
• Almonds(badham nut) - 6
• Fresh Cream - 1/2 cup or less
• Kasuri Methi,crushed - 1/2 tsp
• Butter - 2 tsp

Instructions

1. Add oil in pan/kadai. Once hot, saute paneer for 2 mins till they turn mild brown in color. Then add this to a hot bowl of water and leave it(This will keep paneer softer and wont make it hard while adding in gravy. I follow this tip all the time)


2. Now in a pan add oil or butter, then saute cinnamon, cloves ,elachi and pepper. Once the aroma comes start adding cashew nuts then almonds and stir for few mins. Now add  onion, ginger garlic paste and saute one by one. Then add tomato puree. Saute for few mins.

3. Now add the dry powders like turmeric powder,chilly powder, coriander powder,garam masala and salt. Once the raw smell leaves(this will totally take 10 mins), remove from pan and let it cool. Then blend them smooth in a blender.

4. I always follow chef harpal singh's method in paneer gravies. That is he always filters them using a colander mesh and all the smooth part can be collected from the gravy and the thick chunks stay in the filter. See the pic above for idea.

5. Now again heat pan and add some butter, now add this smooth paste and let it cook for few min. Add some water say 1/2 glass of water and let it cook.  Now add salt and when they start to thicken little bit add paneer and fresh cream. Let it cook for 5 min and switch off the flame. Garnish with kasthuri methi leaves and serve it hot with chapathi or Garlic Naan.

Points to Remember:

• Do not cook more than 5 mins after adding paneer, other wise the paneer will get hard.
• Try to keep paneer in hot water, you will get soft texture. Try and let me know.
• I like to filter the sauteed gravy and it gives a smooth texture. Do try this method. You will get a rich gravy.
• You can add coriander leaves if you don't have dry methi leaves.

 

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I love this thandu keerai poriyal best with vatha kulambu. You have to check the 2 version of my vatha kulambu and I can guarantee you will definitely love them. There are many ways to make thandu keerai poriyal and this is one of the version, These past few weeks this leaves have become very common in all Indian stores and now enjoying the benefit of Thandu Keerai. You can make lots of variety with this thandu keerai like kootu, poriyal, kadayal and keerai masiyal. Check my other recipes with keerai like drumstick leaves adai, methi moong dal(vendhaya keerai)

Adding thandu keerai poriyal |thottakura|amaranth leaf is very good for health. Adding lots of green veggies helps in iron increase in body and also keeps you fresh and healthy. Lots of stomach issue related problems can be avoided. Amma always made sure I have them all the time. I miss her so bad. Since I am all grown up now I tell the same stuff t my kids. Even people who are not big fan of veggie will like this simple fry. I know everyone likes potato ,so adding little green to it will definitely make even a green leaf hater fall in love with us. Ok now enough of our chit chat let’s look at the recipe and learn how to make Thandu keerai poriyal.

Thandu Keerai Poriyal / Thottakura / Amaranth Leaves

By Janani May 15, 2016

• Prep Time : 15 minutes
• Cook Time : 20 minutes
• Yield : 3 person

Ingredients

• Thandu Keerai/Amaranth Leaf/Thottakura leaf - 1 bunch
• Boiled Potato - 2-3
• Onion,finelly chopped - 1/2 cup
• Turmeric Powder - 1/4 tsp
• Salt to taste
• Grind in blender
• Grated Coconut - 3-4 tsp
• Dry red chillies - 3-4
• Jeera - 1 tsp
• Garlic - 3
• For Seasoning:
• Oil - 2 tsp
• Mustard seeds - 1/2 tsp
• Urad Dal - 1/2 tsp
• Channa Dal - 1 tsp
• Jeera - 1/2 tsp
• Curry leaves - as per requiremnt

Instructions

1.Wash the leaves nicely for 3-4 times then chop them to small pieces and boil it for 2 mins.

2. In a pan do the seasoning and then add onion, then boiled potato. To this add turmeric powder and salt and saute for few mins. To this add thandu keerai and stir it well for few mins.

3. Once they are well coated add the blend mixture mentioned above and mix them all well.

4. Serve it with vatha kulambu and enjoy it with appalam.  Tasty thandu keerai poriyal is ready to serve.

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My house loves any recipe with vazhakkai and I like vazhakkai fry much better, but recently I have started liking this vazhakkai Podimas a lot. I changed little bit with adding fresh grated coconut. Since then I have loved it a lot. Amma always made me eat all kinds of veggies but I never listened to her. I use to just enjoy brinjal,potato, carrot and all kinds of green leafy vegetables . But thanks to hubby , I have started developing taste for all other vegetables too. Well it’s not like I fell in love , but since he loves vegetable and I had to make so many variety..I started to eat and appreciate the flavor.

Like dad always said I always use to nod my head saying “NO” without even tasting it. So with my kids I make sure that they try new veggies and if they still didn’t like it, I would suggest them ” Its  k for now but let’s try it again next week” . So that’s how I make my girl eat her veggie. She also like this curry very much . She likes it with sambar and likes it crispy than usual. So I always made vazhakkai Podimas little crispier just for her. Well I used to make it for everyone and then take few spoons of vazhakkai Podimas and let it sit in pan for some more time till it attained the crispy stage.

I don’t add grated coconut for my daughter since she likes it with less flavor. You should always let the kids win first and then slowly bring them to your standard of liking. Now off to Raw banana podimas or Vazhakkai podimas.

Vazhakkai Podimas-Raw Banana Podimas

By Janani May 9, 2016

Ingredients

• vazhakkai/Raw banana Plantain - 2-3
• Onion,finelly chopped - 1
• Ginger,finely chopped - 3 tsp
• Garlic,finely chopped - 4 tsp
• Green Chillies,finelly chopped - 3-4
• Turmeric powder - 1/4 tsp
• Salt to taste
• For Seasoning:
• Oil - 2 tsp
• Mustard seeds - 1/2 tsp
• Urad dal - 1/2 tsp
• Curry leaves - as per taste
• Jeera - 1 tsp

Instructions

1. Take vazhlakkai or raw banana and chop them to pieces s shown in pic. I have peeled the skin by mistake. No need to remove the skin. Just cut them in bog chunk as shown in pic and keep it separate.

2. Now steam them for 3 mins. I used Idly maker to steam my raw banana/Valakkai. Remove them with in 3 mins. If you over steam it , then it won't taste good and will become very sticky while grating the veggie.

3. Grate them nicely using a grater. Now keep pan in stove, Add oil and do the seasoning mentioned above. To this add onion,ginger,garlic then green chillies one by one. To this add grated vazhakkai and stir it for 2 mins.

4. To this add turmeric powder and salt. Stir it well. I stir for 5 mins so it gets little crunchy. If you like adding grated coconut add them. Vazhakkai podimas is ready to serve. I love this with sambar,rasam or moor kulambhu.

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Cheppankizhangu Fry/Arbi Fry

By Janani July 20, 2015

Cheppankizhangu fry or cheppankizhangu varuval is very tasty and simple to make side dish for main South Indian lunch menu.  Goes very well with sambar, rasam and moor kulambhu(buttermilk curry)This dish is hubby fav and I make it quite often. There are many methods and this one is deep fried in oil and taste like potato chips so even kids will love it.

While making this dish you have to be very careful with oil burst, being safe in kitchen is very important and always stay little distant from gas stove while you are deep frying anything. Sometimes due to the moist present in veggie they tend to burst or even if your hands have little water and some drops falling in to oil pan can cause oil burst and its not good. So be careful with deep fried cooking.

• Prep Time : 5 minutes
• Cook Time : 7 minutes
• Yield : 1 cup

Ingredients

• Cheppankizhangu/Arbi - 4-5
• Chilly powder - 2 tsp
• Salt - 1 tsp
• Oil - to deep fry

Instructions

1. Boil cheppankizhangu or arbi in pressure cooker for one whistle for  exactly 6-7 mins.  For 5 cheppankizhangu requires 2 cups of water to boil. Let it cook.  Remove them from cooker.

2. Peel the skin and keep it seperate for 2 mins. Then slice them like finger chips and deep fry them in oil till golden brown. Filter the oil placing them in a tissue paper. Let the oil gets observed.

3. Now mix salt and chilly powder and mix them all well. Quick and tasty cheppankizhangu fry is ready to serve.

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Gongura Pachadi(Andhra Recipe)

By Janani May 13, 2015

I love Andhra food recipe...I am half Telugu and Tamil mixed so I love the traditional recipes coming from both this two background. Gongura is our family fav food. Andhra cooking involves lots of gongura recipes and one of my fav from all of them is this spicy yummy pachadi. This goes well with rice,dosa,idly even chapathi. Its so simple to make and it can be very addictive. I love adding a dollop of ghee to hot white rice and eating this without any other side dish. Its taste is something to die for. If you haven't tried it before def try this out. Worth every min of your time.

• Prep Time : 10 minutes
• Cook Time : 20 minutes
• Yield : 5 people

Ingredients

• Gongura Leaves(red sorrel leaves) - 2 cup
• Seasame Oil - 2 tsp
• Mustard seed - 1/2 tsp
• Channa dal - 1 tsp
• Coriander seeds/Dhania seeds - 2 tsp
• Cumin seeds/Jeera - 1 tsp
• Dry red chillies - 12-15
• Salt to taste
• For Seasoning/ Tempering:
• Oil - 1/4 cup
• Mustard seeds - 1/2 tsp
• Urad dal - 1 tsp
• Channa Dal - 1 1/2 tsp
• Jeera - 1/2 tsp
• Dry red chillies - 3-4
• Garlic,crushed - 6-7
• Curry leaves - as per taste
• Asofaetida(hing) - 1/4 tsp
• Onion,finely chopped - 1/4 cup

Instructions

1.In a kadai add oil and start saute dry red chillies, once they turn lite brown remove them otherwise it may burn dark. Keep it separate. To the same oil add mustard seed,channa dal,jeera,dhania seeds and saute it for a min and remove it. Let everything cool.

2. Now wash and dry the gongura leaves. Make sure they are dry otherwise they wont stay fresh for long. If the leaves are dry then pachadi will stay for a week or more.
3. Now add little oil and fry the leaves for few mins till they become soft, now collect in a bowl. let it cool.

4. Now add all the fry items in a blender and make a coarse powder out of them. To this finally add gongura leaves and blend them in pulse mode for few mins. The leaves should be 95% done but not completely like paste.

5. Collect them all in a bowl. Now in a pan heat oil and add the seasoning mentioned above and pour the tempering on top of the gongura item and mix everything well. Now add salt and see how it taste. Yummy tasty pachadi is ready to eat. Serve it hot with white rice on ghee as topping. Yumm its so droll worthy dish.

NOTES:
1. Adding hing and garlic is very important so do not skip this step. They give so much flavor to this dish.
2. Usually gongura leaf has a nice sour taste to it,if you find the leaves less sour you can add little bit tamarind. Here in USA the leaves don't taste the same all time. So test the taste and add tamarind piece if you need it.
3. Add oil as mentioned in this recipe,this helps in keeping the pachadi for more than a week. You can store in fridge too.
4. Serve it with rice,dosa,idly or chapathi. They taste excellent.

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Beetroot Poriyal-2

By Janani September 8, 2014

Beetroot poriyal is my fav side dish. I love the vibrant red color so much. Even as a child dad says I have always had a liking towards it. He would mix it with plain hot white rice and by adding little ghee to it brings an amazing aroma to it. If you haven't tried it you must I love love love it. Goes well with all kinds of south indian main dish like sambar, rasam or any tamarind related recipes too. I love it with vatha kulambhu and moorkulambhu(buttermilk curry)

Quick to make and its very tasty. I do it 2 ways one as chopped to pieces like this and its all crunchy and yum, another method is by shredding way. Click this to see another method. Either way it taste very good. Its scary when you eat too . Heheh your hands turn red, your plate looks red ...even your teeth hahaha but who cares . Its an amazing vegetable. Very good for skin. I hope you know that lot of people use on their lips to get that color like lipstick. I have heard my friends using it as a beauty tip for their dark lips and it really works well. See lots of benefit right???? Lets go further with the preparation.....

Ingredients

• Beetroot,finely chopped - 1 cup
• Carrot,finely chopped(small piece) - 1/4 cup
• Onion, finely chopped - 1
• Peas - 1/4 cup
• For Seasoning:
• Oil - 1 tsp
• Mustard seeds - 1/2 tsp
• Urad dal - 1/2 tsp
• Curry leaves - as per taste
• For Grinding:
• Dry red chillies - 2-3
• Garlic - 1-2
• Grated coconut - 3-4 tsp

Instructions

1. First do the seasoning mentioned above to this add onion and stir it for some time.

2. Now add chopped beetroot,carrot and peas.Still for few mins. Close with lid and let it steam on its own for few mins.

3. Now grind the ingredients shown above in a blender and add to the beetroot when they are 90% cooked. Switch the stove off.

4. Yummmy beetroot poriyal is ready to be served. Serve it with main dish like sambar, rasam, vatha kuzhambhu and moorkulambhu.

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Tomato Kurma/ Thakkali Kurma

By Janani February 26, 2014

Tomato kurma or Thakkali korma is very easy to make and doesn't require too many ingredients. When ever I am out of vegetable I always opt for this one. First reason its very tasty ,second its quick to make and gives you full satisfaction. Goes well with chapathi and poori. It taste good next day too. I sometime serve this with dosa & Idiyappam too.  This kurma is served in restaurants with poratta. They add more mint leaves to get a strong flavor.

Ingredients

• Tomato - 3-4
• Onion,finely chopped - 1(big one)
• Ginger Garlic Paste - 1 tsp
• Turmeric powder - 1/4 tsp
• Chilly Powder - 1 tsp
• Garam Masala - 1/2 tsp
• Cinnamon stick - 1
• Cloves - 2
• Bay leaf - 2
• Salt to taste
• For paste:
• Grated Coconut - 3-4 tsp
• Fennel Seed/ Sombhu - 1 tsp
• Khus Khus/ Kasa Kasa/ Poppy seed - 1 tsp
• Green Chilly - 4

Instructions

1. In a pan add oil to this add cinnamon,cloves,bay leaf and saute for few sec. To this add onion saute them too. Then add ginger garlic paste and fry till the raw smells is gone. To this add tomatoes and let them get mushy and soft.

2. Then add turmeric powder,chilly powder,garam masla and salt. Stir for some time. Then in blender add sombhu/fennel seed,coconut,chillies and khus khus/poppy seed and grind them well. Add little water and make a fine paste. Add it to the gravy and let it thicken the tomato kurma.. Add half a glass of water and let it boil for few mins. To this add mint as garnish and switch it off when the oil pop up on gravy.

3. Serve it hot with dosa,chapathi,poori, idiyappam.

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Potato Fry(Boiled Version)

By Janani January 23, 2014

I love this potato fry very much, it taste so good with sambar and rasam. Perfect side dish for lunch variety. This one is hubby's fav he likes it when it gets the ginger flavor in it. Its very easy to make and can be made very quickly. This potato fry is always served in marriage lunches. Its done during special occasion. kids will love it.

Ingredients

• Boiled potatoes - 3-4
• Onion,finely chopped - 1/2 cup
• Ginger,thinly sliced - 2-3 tsp
• Turmeric powder - 1/4 tsp
• Chilly Powder - 1 tsp
• Salt to taste
• Coriander leaves,finely chopped - 1/4 cup
• For Tempering:
• Oil - 2 tsp
• Mustard Seed - 1/2 tsp
• Urad dal - 1 tsp
• Channa dal - 1 tsp
• Jeera - 1 tsp
• Curry leaves - as per requirment

Instructions

1. First boil the potatoes 3/4 th and peel the skin an chop to cube pieces like shown.

2. Now in a pan add oil and do the tempering mentioned above, to this add onion and saute it well. Then add the chopped ginger and stir for a min.

3. To this add chopped potatoes and stir it again for few mins. Now add turmeric powder,salt and chilly powder and let it sit till the bottom of the potatoes turn golden brown in color.

4. Close it with lid and sprinkle little water now and then and let it cook well. Potato fry is ready. Serve it for lunch with sambar or rasam.

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