Tag Archives: curry

Microwave Ladies Finger Fry

IMG_4402My hubby loves ladies finger, even If I cook It daily he will be happy. For me more than cooking ladies finger pre work is the one which demands a lot of time – Washing and patting well with a dry cloth or dry in a paper towel for a longtime. These days with my little one running around my legs I find it difficult to do the steps my mother usually does to avoid mushy ladies finger. As I mentioned in my Bhindi Masala, microwave helps me to skip those steps. One  day when I had microwaved ladies finger, I thought of giving a try with cooking the entire curry in microwave and it worked.

Ingredients:

Chopped Ladies Finger – 2 cups

Sambar powder/ chilli powder – 1 tsp  ( I used Sambar powder)

Coriander Powder – 1/4 tsp

Cumin powder – 1/8 tsp

Rice flour – 1/8 tsp

Asofetida – generous pinch

Curd – 1/2 tsp

Salt – to taste

Oil – 1/2 tbsp

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Method:

  • In a small bowl combine sambar powder, coriander powder, cumin powder, rice flour, asofetida and salt
  • Cut the washed ladies finger into small pieces and place them in a paper towel. In a bowl add oil and ladies finger; mix well

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  • Microwave them for 3 minutes, take out and add curd. mix well. Microwave for another 3 – 4 minutes till the mushy texture changes
  • Add the spice powder mix and combine well

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  • Microwave for 6 – 8 minutes or till the bhindi cooks well with spice powders flavors well incorporated. Serve it with rice/roti

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My Notes:

  • Can do tempering separately and add it to the curry but I skipped it
  • Curd is optional. Add it of you thinks Okra is very sticky than usual
  • Can bake ladies finger instead of using microwave method. Bake it for 375 degree Fahrenheit 20 to 25 minutes if its cut like this. If  cut pieces are lengthy baking time changes
  • Can add coconut for extra taste during the last minute
  • Can cut ladies finger into big pieces, slit and stuff the spice powder
  • Can add garam masala, chat masala or any other spice powder of choice
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Aviyal

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I love coconut based dishes, and of all the coconut based dishes I do, Aviyal is my favorite. I still remember those childhood days when I question my Amma what is Aviyal. I knew koottu, sambar, curry (dry side dish), kuzhambu etc., as these are the basic ones we frequently eat at home. My Amma somehow convinces me telling its koottu. I now disagree, as I have noticed three factors in most of the koottu – turmeric powder, cumin seeds and dal). Aviyal cooked at home doesn’t have that and so is the argument 🙂 My son is yet to start arguing with me as he is just 16 months, but knowing my history I know I have a challenge 🙂 Coming back to Aviyal, I cooked Aviyal on kaanum pongal with puliyodarai, Sakkarai pongal, coconut rice and semiya bagala bath and was it my draft for almost 2 months. Saturday is nombu for us, and I was thinking what was the recent festival. Remembered pongal and also remembered about the Aviyal in draft. Here it is 🙂

Ingredients:

Mixed Vegetables –  3 cups, peeled and chooped into bite size pieces (I used potato, white pumpkin, carrot, beans, ashgourd, drumstick, raw banana)

Thick Curd – 1/3cup

Salt – to taste

To grind

Coconut – 1/2 cup

Green Chilli – 1 (Adjust according your taste)

To Temper:

Coconut Oil – 2 tsp

Curry leaves – few

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Method:

  • Boil water in a vessel and when the water boils, add carrot, beans, potato, drumstick, white pumpkin with little salt; cover and cook. Once the veggies are half cooked add raw banana; cook till veggies are fork tender. In a colander drain the veggies and keep the water

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  • Blend the coconut and green chilli into coarse paste with little water
  • In the same pan add the cooked vegetables along with the coconut paste. Sprinkle the veggie cooked water according the consistency you desire (generally Aviyal is thick so I add very little water) and cook for 3 – 5 min
  • Add salt and curd to the aviyal cook for a minute and switch off

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  • In a separate pan add oil, once the oil becomes hot, add add curry leaves allow it splutter. Add to the aviyal.  Serve it as a side dish for variety rice or with plain steamed rice

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Checkout other coconut based recipes,

Thengai Sadam (Coconut Rice) with coconut milk

Patishapta from Aruna Panangipally – Aharam

Udipi Sambar

Kadala Curry

Sweet Kozhukattai

Paal Kozhukattai

Ammani Kozhukattai

Thengai Podi

Thengai Aracha Kuzhambu

Pavakkai Pitalai

Thiruvathrai kalI

Vengaya Thogayal

Thaala kuzhambu

Aval pidi Kozhukattai

Arisi Thengai payasam

Frozen pattani Sundal

Vegetable Stew

My Notes:

  • I sprinkle water and prepare aviyal in the thick consistency as I got use to that texture, adjust water according to the consistency you desire
  • Adding coconut oil enhances the flavor. If you use any other oil and cook curry leaves, finally add a drop of coconut oil for taste

Vazhakkai Varuval

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I am not a big fan of Plantain, occasionally I buy it. In our home we generally prepare Vazhakkai podimas or Vazhakkai podi curry as side dish for rice. This particular preparation I learnt from my friend’s mom and I liked it, so started cooking this frequently. This is similar to Plaintain chips but marinated and cooked
Vazhakkai Varuval
Ingredients

Vazhakkai (Raw banana) – 1, peeled and thinly sliced

Ginger garlic paste  – 1/4 tsp

Coriander powder – 1/2 tsp

Cumin powder – 1/4 tsp

Red chilli powder – 1/4 tsp (Adjust according to your taste)

Turmeric powder – 1/8 tsp

Garam masala –  1/8 tsp 

Asofetida/Hing(Perungayam) – pinch

Salt – as needed

Oil – 2 tsp

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 Method:
  • Parboil the raw banana ( I microwaved them for 5 minutes. You can also boil it in a cup of water until soft). Strain the water and keep aside
  • In a mixing bowl add raw banana, red chilli powder, turmeric powder, garam masala, coriander powder, cumin powder, ginger garlic paste, garam masala, asofetida and salt. Mix gently and Marinate them for atleast 30 minutes

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  • Heat the pan and brush (add) oil to the pan (Dosai tawa can also be used)  when the oil is hot, add the marinated raw banana slices and cook on both sides until they are golden brown

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My Notes:
  • Instead of shallow frying can also deep fry the plantains
  • Can keep the marination in refrigerator if you are running out of time

kadala Curry

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Recently my Amma told she prepared Appam and coconut milk for breakfast, after hearing that I was so tempted to eat Appam. I soaked rice for the batter and for side dish I prepared kadala curry. Coconut creates magic in food and I love coconut flavor. I have posted few coconut based recipes like Thengai Podi, Thenga Aracha Kuzhambu, Thaala kuzhambu, Paal kozhukattai, Arisi Thengai Payasam, Sweet Kozhukattai,  Vegetable Stew  etc.

Kadala Curry Recipe

Preparation Time : 15 mins | Cooking Time : 30 Mins |   Serves : 4

Ingredients:

Brown Kondaikadalai/Kala channa – 1 cup

Onion – 1, big finely choped

Tomato – 1, finely chopped

Ginger garlic paste – 1 tsp

Turmeric powder – 1/8 tsp

Garam Masala – 1 tsp

Salt – as neededneeded

For Masala

Grated coconut – 1/3 cup

Chopped onion – 1 tbsp

Coriander Seeds- 1 tbsp

Red chilli – 4 – 5 (Adjust according to your spice level)

To temper:

Coconut   Oil – 2 tsp

Cumin seeds – 1/4 tsp

Asofetida/ Hing – a pinch

Curry leaves- few

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Method:

  • Soak channa overnight or atleast for 5-6 hours. Add 2 cups of water and pressure cook channa for 3 whistles. Wait till the pressure releases naturally and strain the channa, keeping the water for gravy

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  • Dry roast Coriander seeds, onion, red chilli and coconut on medium flame till aroma comes (for a minute). Grind it to a smooth paste with 2 -3 tbsp of water

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  • Add oil in a pan, when the oil is hot add cumin seeds, curry leaves and cook. Add onion and ginger garlic paste; saute until the raw smells goes off. Add tomatoes and cook until tomatoes become mushy

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  • Add turmeric powder, garam masala and salt; cook for a minute. Add the cooked channa, ground masala paste and 2 cup of channa cooked water and continue cooking. Cook for 10 minutes  and switch off

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My Notes:

  • Instead of grinding red chilli and coraimder seeds in masala for the kadala curry, chilli powder and coriander powder can be used
  • Adjust water according to the consistency you want the gravy. If gravy becomes watery,mash some channa add them and boil for 2-3 minutes
  • Coconut oil gives nice taste to the gravy. If you want to reduce the amount, cook the gravy with olive/sunflower oil and add a drop of coconut oil before switching off

Brussel Sprouts Masala

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Two years back, I had brussel sprouts for the first time. One of my friends invited us for dinner, and she prepared an amazing south indian spread. When I saw brussel sprouts, I told my friend that I have never seen small cabbage like this. She told its called ‘Brussel sprouts’. She had prepared them with cumin and pepper powder. I loved it.  That week when we went to buy veggies, I was searching for this and got a pack.  Knowing all its healthy benefits Started cooking them regularly, vitamin A, vitamin C, folic acid and dietary fiber – so many good things about this vegetable. This version goes well with both rice and Chappati.

Brussel Sprouts Masala:

Preparation Time : 10 min | Cooking Time : 20 – 25 mins | Serves : 3

Recipe Category: Side dish

Ingredients:

Brussel Sprouts – 1 lb

Onion – 1 big, finely chopped

Tomato – 2

Ginger garlic paste- 1 tsp

Garam Masala powder- 1 tsp

Smabar powder /Red chilli powder – 1 tsp (I used sambar powder)

Coriander powder – 1/2 tsp

Cumin powder – 1/4 tsp

Turmeric powder – 1/8 tsp

Oil – 1 tsp

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Method:

  • Wash and remove a layer of leaves from the top and slit the sprouts, without cutting fully

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  • Add oil to the pan, when the oil is hot add ginger garlic paste and sauté for 30 seconds. Add onions and saute till onions are cooked, and then add tomato
  • After onions and tomato are cooked, add garam masala, coriander powder, cumin powder, sambar powder, turmeric powder and allow it to cook for 2-3mins

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  • Add the Brussel sprouts and Sauté well, and add required salt. Sprinkle some water and cover it with a lid and cook

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  •  Cook till Brussels sprouts are cooked well and Masala is well coated

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My Notes:

  • This dish goes well with plain/ variety rice  as well as with chappati
  • Instead of dry Masala, you can add water/ yogurt/ milk/fresh cream and make a gravy
  • Can add 1 tsp of tamrind pulp to make a tangy masala

Mushroom Peas Masala

Writing a Guest post is always exciting. When Beula from EaterSpot asked me to do a Guest post, I accepted happily. The joy was doubled when she told me it was for celebrating the Indian Independence day!

Few words about EaterSpot, in Beula’s own words:

“I began blogging in March 2010 purely because of boredom. I moved from the US to New Zealand, had a full time job, was newly married but wanted to do more stuff … thus my food blogging journey began. Over on my blog EATERSPOT, I share about recipes that have been part of my family and new recipes as well based on my current cravings or menu planning.

I’ve got non-vegetarian, vegetarian, Indian recipes and recipes from different cuisines, vegan, Gluten Free, Paleo and some kids recipes too :)”

Pls checkout Beula’s blog for my Mushroom Peas Masala

Mushroom Peas Masala

Beula’s Facebook page

Thanks Beula, for hosting me, and joining us in celebrating the Indian Independence Day. JAI HIND.

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Mushroom Peas Masala:

Preparation Time : 10 min | Cooking Time : 25 mins | Serves : 3
Recipe Category: Side dish

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Ingredients:

Button Mushroom – 200 grams

Frozen Peas – 1/2 cup

Onion – 1 big, finely chopped

Tomato – 2

Ginger garlic paste- 1 tsp

Garam Masala powder- 1 tsp

Chilli powder – 1/2 tsp

Coriander powder – 1/2 tsp

Cumin powder – 1/4 tsp

Milk – 1/4 cup

Turmeric powder – 1/8 tsp

Cinnamon Powder – 1/4 tsp

Salt – as needed

To temper:

Oil – 1 tsp

Cardamom – 2 pods

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Method:

• Wash the Mushroom well with hot water and keep it soaked in water (As mushroom turns to oxidise, I added a pinch of turmeric powder in water to prevent them changing color)
• Boil onion and tomato in hot water and strain the water. When it comes to room temperature, blend them into fine paste

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• Add oil to the pan. Add bay leaf and cardamom after the oil becomes little hot. Add ginger garlic paste and sauté for 30 seconds. Add the blended tomato and onion puree and cook for 2 -3 minutes. Add garam masala, coriander powder, cumin powder, chilli powder, turmeric powder and allow it to cook for 2-3mins
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• Add the mushroom, peas and salt. Saute well for 2-3 minutes

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• Add cinnamon powder and milk and let it cook for 3-5 minutes

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My Notes:
• I didn’t add water while cooking mushroom, as there was enough moisture, but you can sprinkle little water if required
• Instead of milk, you can add 1/4 cup of curd or 2 tbsp of fresh cream
• If you are using a cinnamon stick, add it while tempering
• This gravy goes well with any variety rice like fried rice/ pulao as well as with naan/rotis
• I boiled the onions and blended them, as it will save time while cooking. Instead, you can also sauté the onions

Potato Curry

 

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As I had mentioned earlier, potato is one of my favorite vegetables. The beauty of potato is that it can be cooked in so many ways, and each method brings out a superb dish! I have already posted Potato Tikka, Potato Wedges, Potato ChipsPotato Fry, but this version of Potato curry is a no-onion no-garlic Tamil brahmin style preparation. It is one of the quickest ways to prepare Potatoes. My mother-in-law prepares a different version of this, by adding okra as well.

Here is the recipe for TamBram style potato curry:

Potato Curry

Preparation Time : 5 mins | Cooking Time : 10 mins | Serves : 3

Recipe Category: Side Dish

Ingredients:

Potato – 5, cut into small cubes. Soak them in water to avoid them changing color

Sambar powder – 1 tsp

Turmeric powder – 1/8 tsp

Coriander powder – 1/2 tsp

Rice flour – 1 tsp (optional)

Salt – as needed

To temper:

Mustard Seeds – 1/4 tsp

Split Urad Dal – 1/2 tsp

Channa Dal – 1/2 tsp

Curry leaves – few

Oil – 1 tbsp

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Method:

  •  Add oil to a pan. When oil is hot, add the items under ‘to temper’ and let it crackle. Add the potatoes and saute for 3-5 minutes

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  • Add turmeric powder, sambar powder, coriander powder, rice flour and salt and cook till they are golden brown

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 My Notes:

  • You can add ginger garlic paste while adding potatoes, to reduce gastric problems
  • Adding rice flour gives nice crispy texture to the potato. Chickpea/Besan flour can also be used
  • You can use chilli powder instead of sambar powder

Beans Paruppu Usili

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Paruppu Usili is one of the traditional dishes prepared in our home. Though its a side dish, I like to mix it with rice. In our custom, without paruppu usili, a wedding meal is incomplete. Usili goes well with any rice accompaniment, but my personal choice is Usili with Venngaya Vetha kuzhambu, Milagu Kuzhambu, Enna kathirika Kuzhambu and Moor kuzhambu. Two types of lentils are typically used for preparing this.

Beans Paruppu Usili:

Preparation Time : 10 mins | Soaking time : 1 hour | Cooking Time : 25 mins | Serves : 3

Recipe Category: Side dish

Ingredients:

Beans – 2 cups, chopped

Salt – as needed

Toor Dal – 1/4 cup

Chana Dal – 1/4 cup

Dried Red Chillies – 2 (Adjust according to your spice level)

Hing – a generous pinch

To temper:

Coconut Oil – 2 tsp

Mustard seeds – 1/4 tsp

Urad Dal – 1/2 tsp

Chana Dal -1/2 tsp

Curry leaves – a spring

Turmeric powder – a generous pinch

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Method:

  • Soak toor dal and chana dal for atleast 1 hour (I soaked them in warm water)
  • Wash and boil the the Beans and keep aside
  • Drain water from the soaked dal and grind them along with red chillies, 1 tbsp of water, salt (for Dal) and hing, to a coarse mixture.
  • Boil water in idli pan, grease the Idli plate and spread the coarse mixture on the  plate and steam it for 6-7 minutes (like steaming idlies) and switch off

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  • Take the steamed dal and keep in a plate, and once they come to room temperature, crumble them with your hands (Can also pulse once in mixie) and set aside.
  • Add oil to the pan, and once the oil is hot, add the items listed under ‘to temper’ and let them splutter. Add the crumbled Dal and saute till they are golden brown

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  • Add the cooked  beans and mix well. Add required salt (For beans). Cook for  2-3 mins until the dal crumble combines well with the Beans

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My Notes:

  • Traditionally paruppu usili is done with cluster beans, but i have used green beans.
  • Usili can also be prepared with bell pepper (Capsium), broccoli, vazhaipoo, cabbage etc

Bhindi Masala

I had never tried Bhindi Masala at home, but whenever I go to Indian restaurants, I mostly see Bhindi Masala in the buffet menu. Hubby likes Okra very much, so thought of trying this at home. I actually liked this version of Bhindi Masala and started preparing this frequently as a side dish for chappati

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Bhindi Masala

Preparation Time : 10 min | Cooking Time : 30 mins | Serves : 3

Recipe Category: Side dish

Ingredients:

Okra – 250 grams

Onion – 1 big, finely chopped

Tomato – 2

Ginger garlic paste- 1 tsp

Garam Masala powder- 1 tsp

Pav bhaji powder/Chilli powder – 1/2 tsp

Coriander powder – 1/2 tsp

Cumin powder – 1/4 tsp

Curd / yogurt – 1 tbsp + 1 tsp

Turmeric powder – 1/8 tsp

Coriander leaves – as needed to garnish

Cinnamon Powder – 1/4 tsp

Salt – as needed

Oil – 2 tsp

Method:

  • Add 1 tsp of oil, spread the oil all through the pan and sauté the okra till they become slightly crispy

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  • Add 1 tsp of oil to another pan. Add ginger garlic paste and sauté for 30 seconds. Add onions and saute till onions are cooked, and add tomato after the onions are cooked.
  • Add garam masala, coriander powder, cumin powder, pav bhaji masala, turmeric powder and allow it to cook for 2-3mins

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  • Add the sautéed okra and salt, cook for 5 minutes. Add curd and mix well, and cook for 3-4 minutes

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My Notes:

  • If you need Bhindi masala as a gravy, add the required amount of water.
  • To get crispy okra, wipe the okra dry before cooking. If you do not have time to wipe it dry, keeping it in the microwave for a minute would help.

Vazhakkai Podi Curry

Vazhakkai (Plaintain) podi curry is one of the traditional recipes from my place.  This dry curry goes well with any rice accompaniment.   Powder that I prepared for this can be made in advance and stored in airtight container and it will last for so many days, but I generally prepare it fresh as it will have freshness with nice aroma.

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Vazhakkai Podi Curry

Preparation Time : 10 mins  |  Cooking Time : 15 mins | Serves : 2

Recipe Category: Side Dish

Ingredients:

Vazhakkai / Raw Banana – 2, diced

Salt – as needed

Turmeric powder – 1/8 tsp

Asofetida – a generous pinch

Podi:

Oil – 1 tsp

Channa Dal  – 1 tbsp

Coriander seed – 1 tbsp

Dry Red Chilli – 3 (According to your spice level)

Sesame seeds – 1/4 tsp

Peanuts – 1 tbsp + 1 tsp

For Tempering:

Oil – 2 tsp

Mustard Seeds  – 1/4 tsp

Urad dal  – 1/2 tsp

Channa dal – 1/2 tsp

Curry leaves – 1 spring

Method:

  • Dry roast all the ingredients mentioned under “Podi’ till they are golden brown. Switch off and set aside. Once they come to room temperature grind it without adding water

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  • Add oil to the pan. When the oil is hit, add the ingredients listed under ” To temper”  and let them splutter. Add the diced plaintain and saute for 5 –  7 till they are cooked. Add the grinded powder and salt and combine well. Cook for 2-3 minute and switch off

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My Notes:

  • If you think curry is dry sprinkle water, but I haven’t added water
  • Can prepare the powder without sesame seed and peanut