Tag Archives: fry

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

Avarakkai Kadala Paruppu Curry

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Usually my Amma prepares Avarakkai without adding onion. During my schools days, when mom is out of station, we used to have meals in “Data Udipi Hotel” in Chennai. One day, Avarakkai curry was there in the menu. After seeing that, I was totally disappointed, as I was expecting some fried stuff like Potato, Plaintain etc. But after tasting the curry, I was pleasantly surprised with the taste. I never tasted this combo before – onion, dal and coconut in Avarakkai curry, with coconut oil flavor. Since I liked the taste my Amma use to re-create their preparation in her own style. This side dish goes well any Rice Accompaniment.

Avarakkai Kadala Parappu Curry

Preparation time: 10 mins | Cook Time: 20 mins | SoakingTime :10 mins | Serves: 3

Recipe Category: Side dish

Ingredients

Avarakkai / Broad beans – 2 cups, chopped

Channa dal – 1/4 cup

Grated coconut – 4 tbsp 

Onion – 1, finely chopped

Coconut Oil – 1 tsp

Mustard seeds – 1/8 tsp

Urad dal – 1/4 tsp

Channa dal – 1/4 tsp

Green chillies – 1

Curry leaves – 1 sprig

Asafoetida – a pinch

Salt – as needed

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Method

  • Soak Channa dal in Luke warm water for 10 minutes
  • Cook Broad beans and Channa dal (can cook in boiling water or microwave for 8 – 10 minutes) and strain the water

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  • Add oil to the pan, and when it is hot, add the mustard seeds, urad dal and channa dal. After the dal turns light brown color, add red chillis and  curry leaves. Add onion and cook till onions are translucent

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  • Add the cooked Broad beans and channa dal to the onions and cook for 2 -3 minutes. Add coconut and saute for a minute and switch off

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Gobi 65 – Baked

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Ever since I had this dish for the first time, I have been having a big question in my mind – why is it named 65?. As I mentioned in Cauliflower Peas Masala, cauliflower is my sister’s favorite veggie, and this is her default order in most restaurants.  First time when I tried baking cauliflower, it was total flopshow. Invited Hubby’s friends for dinner and  thought of baking this. That day I added yellow corn meal. I marinated cauliflower for 2 hours, it was soggy and I didn’t get proper fries, then I did some gimmick and managed. Again I wanted to try this with white corn flour, and reduce my marination time, and finally succeeded!

Gobi 65 – Baked

Preparation Time : 10 mins | Standing time – 15 minutes | Cooking Time : 20 – 25 mins

Recipe Category: Snack

Ingredients:

Cauliflower -1 medium sized flower

Cornflour – 1/4 cup

Rice flour/ All purpose flour – 2 tbsp (I used rice flour)

Ginger Garlic paste – 1/4 tsp

Red chilli powder – 1/2 tsp (Adjust according to your taste)

Garam Masala – 1/8 tsp

Oil – 1 tbsp + 1 tsp

Turmeric powder – a pinch

Salt – to taste

Oil/Cooking spray – to grease (I used Pam olive oil spray)

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Method:

  • Parboil cauliflower and strain them

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  • Preheat the oven to 400 degree Fahrenhait and place the baking paper (I used Aluminum foil) on baking tray and grease

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  • Combine all spice powder and mix well. Add cornflour and rice flour and mix well, and if required sprinkle some water (I used around 1 tsp) and let it marinate for 15 minutes

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  •  Place the marinated cauliflower and bake them for 10 – 15 minutes and broil for 13 -18 minutes, turning in between

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My Notes :

  • Broil helps to get the fry texture so don’t skip it. Can broil for some more minutes if you need it crispier
  • After turning the oven to broil, keep monitoring frequently to avoid burnt texture
  • Avoid overlapping for even cooking
  • If there is excess moisture, they turn out to be sticky. So avoid adding much water, also grease the foil throughout to avoid sticking
  • Alternatively, you can also deep fry them in oil
  • Ajwain can be added while marinating cauliflower
  • Chat Masala or any spice powder can be added for taste

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

Whole Moong Bean Paniyaram

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When I was thinking what to prepare for breakfast next day, I saw a fresh pack of whole moong bean in the kitchen. Usually I do pesaruttu with whole moong bean for breakfast. Thought of doing something else this time, and my Tamilian roots thought about paniyaram. Previously I did Adai paniyaram with lentils and rice, this time wanted to skip rice.

Whole Moong Bean Paniyaram:

Preparation Time : 10 mins | Soaking Time : 4 hours | Cooking Time : 10 mins | Serves : 3

Recipe Category: Breakfast

Ingredients:

Whole Green Moong bean/Mung Bean –  1 cup

Toor dal – 1/4 cup

Channa dal – 2 tbsp

Onion – 1 finely chopped

Cumin Seeds – 1/4 tsp

Green Chilli – 1

Ginger – 1/4 tsp

Hing – a generous pinch

Oil – 2 tbsp

salt as needed

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Method:

  • Soak the three lentils together for about 4 hours (I soaked in warm water)
  • Drain the water, and Grind into a coarse paste, along with green chillies, cumin seeds and ginger, by adding water
  • Mix with onion, hing and salt. If required add some more water for the batter

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  • Heat the paniyaram pan. Add a little oil to each hole. Spoon the batter into the pan

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  • After one side is cooked well, turn the paniyaram and cook the other side. Serve with any chutney

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My Notes:

  • Instead of oil you can even use cooking spray
  • If you do not have kuzhi paniyaram pan, you can deep fry them in oil or make dosage
  • You can add any veggies of your choice
  • Instead of green mong bean, yellow moong dal can also be used

 

 

 

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.

Dal Tadka

Dal tadka is an easy and tasty side dish for roti, and a good accompaniment for rice. Usually when I prepare dal tadka, I use moong dal alone, as my Amma used to prepare that way. But when I have it in restaurants, I always get the flavor from 3 types of dal. I liked that, and I have tried one version of dal tadka with moong dal, toor dal and chana dal.Image

Dal Tadka

Preparation Time : 10 mins | Soaking Time : 30 mins | Cooking Time : 20 mins | Serves : 2

Recipe Category: Sidedish/Rice Accompaniments

Ingredients

Toor Dal – 1/2 cup

Chana Dal – 1/4 cup

Moong Dal – 1/3 cup

Onion -1 chopped finely

Tomato – 1 chopped roughly

Ginger and Garlic paste – 1 tsp (you can also use fresh minced ginger and garlic)

Turmeric powder – 1/4 tsp

Coriander powder -1/2 tsp

Cumin powder – 1/4 tsp

Garam Masala – 1/2 tsp

Water – 3 cups

Salt – to taste

Oil – 1 tsp

To temper:

Ghee – 1 tsp

Jeera – 1 tsp

Red Chillies – 2

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Method:

  • Soak moong dal, toor dal and chana dal for 30 mins. I soaked them in warm water
  • Put a pressure cooker on the stove and add oil, and ginger garlic paste. Saute for 30 seconds. Add the onion and tomato and saute till raw smell goes. Add the garam masala, coriander powder, cumin powder and turmeric powder. Allow it to cook for  2 mins

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  • Add the soaked Lentils and mix well. Add required salt and 3 cups of water and cover the cooker. Switch off after 3 whistles

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  • Add ghee to the pan, add cumin seeds and red chillies, let it splutter. Once steam releases, open the cooker lid and add the tadka to the cooked lentils. Dal tadka is ready to be served

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Masala Paniyaram

During our childhood days, whenever we get bored of idli/dosa, kuzhi paniyaram  is an immediate alternative Amma prepares with idli/dosa batter. For preparing this dish, Kuzhi paniyaram  stand and left over idli/dosa batter is all that’s needed. I tried savory version. If you don’t have kuzhi paniyaram pan, try frying it in oil to enjoy quick snack 🙂 For a variation you can Aldo check Adai paniyaram

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Masala Paniyaram (Savory Rice Ball):

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

Recipe Category: Breakfast

Ingredients:

Dosa/Idly batter – 2 cups

Idli Podi – 1 tsp

Finely chopped Onion – 1

Grated Carrots – 2

Hing – a generous pinch

Curry leaves – few, roughly chopped

Ginger – 1/8 tsp (optional)

Coriander leaves – Handful

Oil – to cook

Method

  • Add onion, carrot, Idli podi, coriander leaves, curry leaves, hing and ginger to the Idli batter

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  • Heat the paniyaram pan. Add a little oil to each hole. Spoon the batter into the pan and cook for 2 minutes on one side

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  • After one side is cooked well, turn the paniyarams and cook the other side. Flip carefully and cook until it is done

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  • Serve with any chutney

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My Notes:

  • Green chilli can be used instead of Idli podi
  • Can add 2 tbsp of wheat flour for a soft texture

Check my other recipes using Idli/Dosa Batter,

Idli Fry

Idli Upma

Kaima Idli

Masala Idli

Vegetable Waffle Dosai

Adai Paniyaram – Savory Lentils & Rice Balls

Adai paniyaram is a different version of Kuzhi Paniyaram. Normally we make masala paniyaram with left over idly batter, for a change I tried Panniyaram with leftover Adai batter for breakfast. Adai batter is a mixture of rice and various lentils with flavors of ginger and red chillies. With this batter we generally make Adai Dosai.

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Adai Paniyaram:

Preparation Time : 10 mins | Soaking time: 4 hours | Cooking Time : 10 mins | Serves : 3

Recipe Category: Breakfast

Ingredients:

Boiled Rice (Boiled Rice used for making Idli/Dosa) – 1/4 cup

Raw Rice  – 1/4 cup

Moong dal –  1/4 cup

Toor dal – 1/4 cup

Channa dal – 1/8 cup

Onion – 1 finely chopped

Red chillies – 3

Curry leaves few

Ginger – 1/4 tsp

Coriander leaves a small bunch

Hing a generous pinch

Oil – 2 tbsp

salt as needed

Method:

  • Soak the rice and the lentils together for about 3 hours
  • Drain the water, and Grind into  course paste along with red chillies and ginger. Add required amount of water
  • Mix with onion, coriander leaves, curry leaves, hing and salt.  Adjust the qty of water as needed
  • Heat the paniyaram pan. Add a little oil to each hole. Spoon the batter into the pan

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  • After one side is cooked well, turn the paniyaram and cook the other side. Serve with any chutney / jaggery / aviyal

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My Notes:

Instead of oil you can even use cooking spray