Tag Archives: varuval

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

IMG_4395

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

ladiefingerfry

  • 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

ladiefingerfry1

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

IMG_4406

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

Potato Curry

 

IMG_8778

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

IMG_8777

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

IMG_8760

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

IMG_8773IMG_8776

 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

Oven roasted Cheppan Kizhangu (Colocasia)

IMG_8525

Ever since childhood days Cheppan kizhangu fry is one of my favorite side dishes. With a crispy outer layer and soft inner layer, Cheppan kizhangu fry is so addictive. When my mom came to visit us, I asked her to prepare this. While she was cooking i was standing behind her and told her to add less oil.  Generally I am the one who tells her to add more oil and make a crispy fry, but oven cooking has influenced me a lot. That day she casually asked if we can bake this. Then I was wondering why had I not tried baking Cheppan kizhangu. Next time when I bought this, I baked it, and was happy with the result. From that day onwards, I started baking for two reasons – less oil, and I need not spend much time in the kitchen

Baked Cheppan Kizhangu fry:

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

Recipe Category: Side Dish

IMG_8528

Ingredients:

Cheppan Kizhangu (Arbi/Taro Root/Colocasia)– 4 (I used big Arbi)

Chili powder/ Sambar powder – 1/4 tsp (I used sambar powder, Adjust according to your spice level)

Hing – a generous pinch

Salt – as needed

Olive oil – 1 tbsp

Coriander powder – 1/4 tsp

Cumin powder – 1/8 tsp

Turmeric powder – 1/8 tsp

Chickpea flour/ Gram / Besan flour – 2 tsp

Rice flour – 1/2 tsp (optional)

Cooking Spray (I used PAM olive oil spray)

IMG_8526

Method:

  • Wash and cook Arbi. I steamed them for 10 minutes. Cook till they are fork tender. Cool them, peel and cut into pieces (Generally it is cut into circles, but since the arbi I used was big I cut them into cubes)
  • In a bowl, add Arbi, sambar powder, turmeric powder, cumin powder. Coriander powder, rice flour, gram flour olive and salt. Combine well and refrigrate them for 10 minutes
  • Preheat the oven 400 degree fahrenhait
  • Take a baking tray and place aluminum foil. Grease with a cooking spray and spread the marinated Arbi mixture
  • Bake for 20 to 25 minutes, turning the Arbi slices after about 10 minutes

IMG_8524

My Notes:

  • Adjust baking time according to the texture you need for the Arbi

 

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.

Image

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

Image

  • 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

Image

 

Image

 

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