Potato Fry with Spicy Coconut Powder

A simple recipe with minimal ingredients and can be done with less than 10 minutes. Another time management art. Steaming the potato and parallel to this, prepare the seasoning and mix them together with the final touch of coconut powder.

Ingredients:

Potato – Medium size 3
Onion – Large – 1
Mustard – ½ tsp
Cumin – ½ tsp
Curry leaves
Dry chilli – 2
Chana daal / Bengal gram – 1 tsp
Oil – 2 tbsp

For Coconut powder click here

Method:

Wash and peel the potatoes and cut them into small bite size cubes. Spread them in a microwave proof plate or bowl and steam them for 2-4 min by stirring in between. By doing this we require little oil.(Again the time may vary depending on the Microwaves).
Simultaneously, heat a pan with oil and add the seasoning and then chopped onion. When the onion turns tender, add the steamed potato and stir in between for 3-4 minutes.

Finally sprinkle the coconut powder and remove from the fire.

Serve with daal and warm rice

Note: Alternatively, you can add the potato cubes to the seasoning and fry them, which will take a bit more time to cook.

Manchi Gummadi Thalimpu / Pumpkin stir fry

This is a long shelf life vegetable. This can be used in preparing soups or curries or even in making pies. I have prepared a simple stir fry.

Ingredients:

Pumpkin - Chopped into 1 inch cubes - 2 cups

Oil - 2 tbsp

Mustard - 1/2 tsp

Chana daal - 1 tsp

Urad daal - 1 tsp

Dry chilli - 2

Curry leaves 1 string

Jaggery / Sugar - a small pinch

Salt

Pumpkin

Method:

Heat a wide pan with oil. When it is hot enough, add red chilli, mustard, chana daal, urad daal and fry until they change the colour. Now add the curry leaves and then chopped pumpkin

Add pinch of turmeric and salt and stir well. Add 1/4 cup of water and cover it with lid.

In the meantime roast 1 tsp each of coriander seeds and cumin and pound them into coarse powder.

Roasted cumin and coriander

When the pumpkin has become soft and all the water is evaporated  then sprinkle the spice powder  and remove from the fire.

Dhondakaaya / Ivy gourd fry

The ivy gourd belongs to the cucumber family and retain the same crunchy texture as the cucumber. The vegetable will get cooked so quickly, so make sure not to over cook.

There are many variations to the dondakaya fry. This is in between the dry and gravy varieties. Instead of keeping  it too dry, I have added some moisture to the fry in the form of tomato. I have prepared this in a simple style, where I have sliced the ivy gourd length wise and infused with a tempering of fresh curry leaves and mustard seeds and stir fried along with onion and tomato. Though the preparation part of slicing the ivy gourd is time-consuming, but worth the effort.

Ingredients:

250 gms /1/4 kg Dondakayalu / Ivy Gourds

Mustard seeds – ½ tsp

Cumin – ¼ tsp

Red Chilli – 2

Chana daal – 1 tsp

Curry leaves – 1 string

Turmeric – 1 pinch

Onion – 1 small diced

Tomato -1 large diced

Oil – 1 tbsp

Salt

Method:

Wash and nip the head and tail bits. Slice them into thin long strips.

Heat oil in a cooking vessel. Once the oil is hot, reduce heat to medium flame, add the mustard and cumin seeds and let them splutter.

Add a tsp of chana daal and 2 red chilies and fry for a few seconds. Add the curry leaves ,stir them till the aroma come out.

Add chopped onion and pinch of salt. Saute them till they turn pale.

Immediately add the sliced ivy gourd and diced tomato and combine. Add some more salt and turmeric pwd and mix well. Saute on medium heat for 3-4 minutes , keep sauteing them so that it doesn’t burn. Now reduce to low flame and let it cook covered till soft, approx 12-15 minutes by stirring in between.

Don’t overcook them as they should retain that, slight crunchy texture. Make sure all the extra moisture should disappear before turning off the heat.

Serve with rice

Stuffed Okra

Okra is vegetable that changes its texture depending on the way we cook. It is very tricky to get the crispy / dry texture. The secret is adding the sourness in any form will avoid the stickiness.

Ingredients:

Medium size Okra – 250 gms

Onion – 1

Oil – 1 tbsp

Stuffing masala

For stuffing masala - 

Urad daal – 1 tsp 

Chana daal – 1 tbsp

Red Chilli – 5-6

Cumin – 1 tsp

Coriander seeds – 1 tbsp

Aamchur Powder – ½ tsp

Salt

Roast everything except aamchur  powder and grind into a coarse powder

Now to this add salt, aamchur powder and required amount of water to make it into a thick paste.

Cut the heads and tails of okra and make a slit so that the end bit is still intact.

Stuff each okra with the spicy mix and keep it ready.

Heat a wide bottomed pan with oil.

Now slowly place the okras without over lapping each other.

Allow them to cook under medium flame. Turn in between to get cooked evenly.

When they are half done add the sliced onion and sprinkle some salt.

Continue cooking under medium flame until the okras are well fried.

This can be served as a side dish in the mail meal.

Cabbage with Egg

Cabbage is popular for its versatility and strong flavour. Cabbage ranked in our WHFoods rating system as an excellent source of vitamin C and a good source of vitamin A. Cabbage is very impressive in preventing intoxication. This recipe is a nice combination of protein rich eggs and the vitamins rich cabbage.

Ingredients:

Shredded Green Cabbage – 2 cups
Egg – 2 to 3
Green chilli – 2-3 chopped finely
Ginger Garlic paste – 1 tsp
Salt
Oil – 2 tbsp
Method:
Heat a wide bottomed pan with oil.
When it is hot enough, and add green chilli and cabbage. Fry a minute 
Now break the eggs and drop the yolks. 

Stir everything until the eggs get scrambled.
Cover the pan with lid for 3-4 min and allow the cabbage to get steam cooked.
Remove the lid, stir everything and cook for another 4-5 minutes.

If you wish you can add chopped coriander at the end.
Remove from the fire.
Serve it with roti.

Runner beans stir fry

These runner beans are big and tough looking pods. For the stir fry, you need to choose the tender ones with few seeds inside. I just tempered them and steam cooked. Finished the recipe with the touch of spicy powder.

Runner beans thaalimpu

Ingredients:


Runner beans - 250 gms
Onion – Large – 1 chopped into small pieces
Mustard – ½ tsp
Cumin – ½ tsp
Curry leaves
Dry chilli – 2
Chana daal / Bengal gram – 1 tsp
Oil – 2 tbsp
Salt


For the spicy powder -
Roasted chickpea - 2 tbsp
Dry coconut chopped or grated - 2 tsp
Garlic - 1 clove
Chili powder - 1 tsp
Salt little bit, as we will be cooking the runner beans using salt.


Grind all the ingredients in a blender into coarse powder

Fresh and tender runner beans

Method:

Wash and peel the runner beans and cut them into small pieces.

Steam cook the runner beans until they are just done, either in microwave or on stove top by adding just enough water and salt.

Heat a pan with oil and add the seasoning items like Mustard+cumin, chana daal, dry chili and curry leaves one after the other.

When the chana daal changes to golden colour, then add chopped onion.

When the onion turns tender, add the steamed runner beans, mix every thing and cover it with the lid for 2-3 minutes to allow runner beans to absorb all the seasoning flavours.

Remove the lid, toss the runner beans. Allow the extra moisture to get evaporated completely.

Finally sprinkle the spicy powder and remove from the fire.

Served with warm roti

Beet leaves curry

A healthy side dish packed with healthy nutrients. Very few people consider eating  the green leafy tops of beet. Beet leaves have been found to contain large amounts of vitamin K, that aids in blood clotting. It also boosts immune system against infections and cancer. When the beet leaves are cooked, they will ooze the pink beet colour. Other than this, they tastes more or less like spinach. 

Ingredients:

Washed & Chopped beet leaves – 1 large bunches
Ginger garlic paste – 1 tsp
Onion – 1 chopped into small pieces
Green chilli paste – 1 tsp
Oil - 1 tbsp
Mustard + cumin - 1 tsp

Fresh Beet leaves along with Beet roots

Method:

Heat a deep pan with 1 tbsp of oil. When it is hot enough, add cumin + mustard seeds.

When they start splattering, add ginger garlic paste and green chilli paste, sauté for a while and then add chopped onion.

Fry the onions until they become transparent.

Add the beet leaves and stir for a minute, sprinkle some salt and cover the lid. Cook the leaves until soft and not over cooked.

Beet leaves served with rice

Broccoli and Cauliflower Stir fry

A simple side dish for rotis. Can also be served as a snack for kids. Nice combination of two great vegetables, rich in nutrients.

A true visual feast for the vegetarians

 Ingredients:

1 cup – Cauliflower florets
1 tsp – lemon juice
½ tsp – crushed pepper
Salt
Butter – 1 tsp

Method:

Melt the butter in a pan and slip the florets into it. Stir them for a minute, sprinkle some salt and cover with lid. Allow them to cook by themselves with the steam. Still in between and cook them just until they become tender and yet retain the crunchiness.

Sprinkle the lemon juice and the pepper powder and remove from the fire.

Serve immediately.

Cabbage with Green pea

A simple stir fry with perfect colour combination. Cabbage is a leafy vegetable with loads of health benefits that include treatment of constipation, stomach ulcers, headache, excess weight, skin disorders. Did you know that the cheap, humble looking and so widely used cabbage could work miracles? yes, Doctors advices the breast feeding mothers to place the fresh cabbage leaves on their breast to melt the milk curdles.

Ingredients:

Grated Cabbage – 2 cups
Green pea – ½ cup
Green chili - 4 – 5
Turmeric – 1/4th tsp
Salt

For Seasoning:
Red chilli (Dry) – 1 or 2
Curry leaves – 1 string
Mustard – ½ tsp
Cumin / Jeera – ½ tsp
Oil – 2 tbsp

Method:

Heat a pan with 2 tbsp of oil. When it is hot enough, add all the seasoning items Red chilli, mustard, cumin,  curry leaves one after the other. Slit the green chillies into 2 to 4 pieces and add to the seasoning and fry for a minute. Now add the shredded cabbage, green pea, salt and turmeric powder and stir momentarily. Stir the cabbage for a minute or two with out covering the lid and until the raw smell goes. Sprinkle about 2-3 tbsps of water, cover the lid and allow the cabbage and the green pea to cook with the steam itself under medium flame.

Cabbage with green pea

This goes well with rice or roti or even with pita bread.

Potato Capsicum fry

This is another spicy side dish which can be served along with rice or roti. Unlike the other fries, this will take less time as we boil/steam the potatoes (time management) before frying them.

Potato and capsicum fry

Ingredients:
Capsicum 1 – Large diced into small cubes
Potato – 3 – Medium diced into small cubes
Onion – 2 chopped into small pieces
Turmeric – 2 pinches
Coriander chopped – 1 tbsp
Mustard + Cumin – 1 tsp

For Spicy Powder
Roasted Chick pea – 2 tbsp
Grated dry coconut – 2 tbsp
Chili powder – 1 tsp
Garlic pods – 2-3
Salt
Grind them all together into coarse powder.

Method:

Steam potato cubes until they are half boiled. You can also microwave them without adding any water for 3-4 minutes by stirring in between. Heat a pan with oil. When it is hot enough add mustard + Cumin and then onion and fry for a minute. Add the steamed potato and capsicum along with some salt and turmeric. Bear in mind to add little bit salt as we are going to add the spicy powder as well which has also got some salt. Fry them on medium flame until they are done. Sprinkle some coriander and the spicy powder and toss every thing and cover the pan with lid for a minute or so until all the flavours are incorporated. Remove from the fire. Can be served with rice or roti.

Piping hot potato capsicum fry

Kobbari thalimpu / Fresh coconut stir fry

Fresh Coconut is very rich in protein and fibre. It require less oil to prepare this recipe as coconut itself is origin of natural oil.

 

Coconut Fry / Kobbari thalimpu

Ingredients:

Fresh coconut grated – 1 cup
Green chilli – 4 - 5
Onion – 2 chopped into small pieces
Curry leaves
Coriander
Mustard + Cumin – 1 tsp
Chana daal – 1 tsp
Dry chilli - 2
Oil – 2 tbsp
Salt
Lemon juice – 1 tsp

 

Fresh coconut, Green chili paste, Onion

Method:

Heat a pan with oil. Add the seasoning ingredients like Chana daal, Dry chilli, Mustard, cumin and curry leaves. Add chopped onion and chilli and fry them until onion become transparent. Add coconut along with salt and fry for few minutes (about 5-6) until the moisture evaporates from coconut. Finally sprinkle some chopped coriander and lemon juice. Stir once, cover the lid and turn off the heat.

You can serve this with rice or roti.

Roti with coconut fry

Beetroot fry with fresh coconut

This recipe looks so elegant on the table with beautiful colour. A simple recipe with minimal ingredients.

Ingredients:

Beetroot Medium size – 4
Onion Medium size - 1
Fresh Coconut Grated – ¼ cup
Salt
Cumin Powder – ½ tsp
Coriander Powder – 1 tsp
Chilli Powder - 1 tsp
Fresh Coriander, chopped – 2 tbsp
Oil – 2 tbsp

Method:

1. Wash and peel the skin for beetroots and chop them into small pieces about 1cm cubes.
2. Chop onions same size as beetroots.
3. Heat oil in a deep pan and fry onion for 2 minutes and add beetroot pieces along with salt.
4. Fry for a minute and add 4-5 tbsp of water and cover the lid until they are nearly done. Stirr in between.
5. Remove the lid and add the Cumin, coriander and chilli powder and fry for 3-4 minutes without covering the lid.
6. Make sure the curry should become dry now. Sprinkle the chopped coriander and fresh coconut and turn off the heat.

 Beetroot curry with Chapathi

Cabbage Carrot Stir Fry

This is the most easy peasy simple stir fry with less oil and less time to cook. The beauty of the recipe lies in the way the vegetables are grated.

Cabbage, Capsicum and Carrot

Ingredients:
Grated Carrot - 1 cup
Grated Cabbage -  1 cup
Capsicum - cut into thin strips - 1/2 cup
Corriander Powder - 1 tsp
Cumin powder - 1/2 tsp
Salt
Oil - 2 tbsp

Method:

Heat a deep pan with 2 tbsp of oil. When it is hot add all the veggies and stir for 2 minutes. Now sprinkle some salt, Corriander powder and Cumin powder. Stir once and cover it with a lid and allow the veggies to steam cooked for another 2 minutes.

Check the texture, if it half cooked and still retains the crunchiness turn off the heat. Do not over cook the vegetables. As we have grated them finely, it won't take long to get cooked. 

                                                      Cabbage and Carrot fry with Capsicum

Simple Okra / Bindi fry

This is a very simple stir fry with minimal ingredients and less effort.

Bindi fry

Ingredients:

Okra – about 150 – 200 gms
Onion 1 – Finely chopped
Grated coconut (Fresh or dry) – 2 tbsp
Salt
Corriander powder – 3/4th tsp
Chilli powder – ½ tsp

For tempering –
Red chilli – 2
Curry leaves
Mustard
Cumin seeds
channa daal
Peanuts

Wash the Bindi / Okra drain them thoroughly and pat them with kitchen towel or alternatively, wipe them using a damp cloth or kitchen towel and at the end make sure that they are absolutely moisture free.

Cut the bindi equally into small pieces.
Chop the onion into small pieces.

Heat a deep pan and add 2 tblsp of oil.

When the oil is hot enough, then add red chilli, Peanuts, channa daal, mustard, cumin, curry leaves one after the other and fry until the peanuts change their colour.

Add chopped onion and fry for a minute and add chopped okra. No need to fry onion separately until transparent as it gets fried further along with okra.

Fry them for two minutes by stirring in between.

The okra starts getting sticky. Don’t worry. Just add small piece of tamarind. If you don’t like tamarind, just add 1 tsp of yogurt or even the whey will do.

Stir again, reduce the flame to medium and close the lid.

When the okra is half cooked, remove the lid sprinkle some salt, Coriander powder, chilli powder and stir very gently as okra tend to become mushy.

Do not cover the lid once you add salt and coriander + Chilli powder.

Stir occasionally until the okra becomes dry and bit crispy at the corners.

Sprinkle some grated coconut and remove from the fire.

Goes well with rice or roti.

Note: you can also grind the dry coconut, coriander powder and chilli powder coarsely and store in a bottle and can use it when ever you prepare any stir fries.

Methi Carrot (Fenugreek leaves with Carrot)

Orange carrots…. and Green methi….. isn’t it a beautiful combination ?

Carrots adds sweetness and methi / Fenugreek leaves adds the mild bitterness and the combination of both with some hot chilli and a dash of tangy lemon is awesome.

The colours have inspired me to arrange the ingredients like Indian Flag

Ingredients:

Chopped carrot – 1 cup
Methi / Fenugreek leaves – ½ cup
Chilli paste – 1 tbsp
Lemon juice – 1 tsp
Fresh coconut grated – 2 tbsp
Salt
Dry chilli - 1 or 2
Chana daal / Split Chick pea - 1 tsp
Mustard + Cumin seeds - 1 tsp
Curry leaves - Handfull

Method:

Heat a deep pan with 2 tbsp of oil. Add Red chilli, channa daal, mustard + cumin seeds and curry leaves one after the other.
Fry them until the channa daal changes the colour.
Add chilli paste and fry for a minute
Now add chopped carrot and methi and fry for a minute and cover with lid.
Stir in between until the carrot is just cooked and not too soft.
Sprinkle the lemon juice and grated coconut and turn off the heat.

Methi carrot

You can serve this with roti or with steamed rice as a side dish

Broccoli with Egg

Broccoli's noteworthy nutrients include vitamin C, vitamin A (mostly as beta-carotene), folic acid, calcium, and fiber. While the calcium content of one serving doesn't equal that of a glass of milk, broccoli is an important calcium source for those who don't consume dairy products. Calcium does more than build strong bones. Research shows that this mineral may play a role in the control of high blood pressure, and it may work to prevent colon cancer. Beta-carotene and vitamin C are important antioxidants that have been linked to a reduced risk of numerous conditions, including cataracts, heart disease, and several cancers.

Today I thought to combine the Vitamin rich broccoli with protein rich egg.
 

Broccoli

Chop the broccoli florets into small pieces along with the small stalks.

Sauté green chillies and onions for 1 minute and add broccoli florets. Fry for 5 minutes by stirring in between. Sprinkle some water (about 10 – 20 ml) and cover the lid for 5 minutes. In the mean time, break the eggs into a bowl and add a pinch of salt and beat them well. Now pour the egg mixture over the broccoli and stir continuously until the egg is cooked. Remove from the fire and serve hot with roti.

Broccoli with egg

Spicy Spinach with Cashew nuts

Spinach leaves contain considerable amount of calcium. Spinach, especially raw, is a very good source of folic acid (vitamin B9). Not only that, spinach leaves is rich in vitamin C and E, which are antioxidants. These are supposed to lower risks of heart disease, stroke and cancer. The high amount of vitamin A in spinach may protect against eye degeneration. The potassium helps prevent and regulate high blood pressure. Today I want to combine this vitamin rich spinach with extra cashew’s richness.

Spinach, Onion, roasted cashews

Ingredients:

Spinach – 1 big bunch
Cashews – 15 – 20
Onion – 1 sliced length wise
Ginger + Garlic paste – 1 tsp
Green chili paste – 2 tsp
Salt


Method

Take fresh spinach, wash and chop it.

Dry roast the cashew nuts and grind them into fairly smooth powder and keep it aside.

Heat a deep pan with 1 tbsp of oil and when it is hot, add ginger garlic paste, green chili paste, onion slices, salt and sauté them until onion becomes tender.

Now add the spinach and fry for a minute and close the lid. No need to add water to cook greens. Stir in between until every thing is almost done.

Add the cashew nut powder, mix together and remove from the fire.

The spinach with extra nutty flavor.

Kandi pappu thalimpu (Toor daal curry)

This is another tasty yet simple recipe introduced to me by my Athamma (mother-in-law).

Kandi pappu thalimpu

Ingredients:

Toor Dal (Kandipappu) – ½ cup
Water - ¾ th cup
Onion – 1 Chopped into small pieces

For coconut powder
Dry Coconut grated or chopped - 1/4 cup
Corriander powder - 1 tsp
Garlic cloves - 3-4
Chilli powder - 1 tsp

Grind all the ingredients into fine powder.
For seasoning
Curry leaves
Oil – 2 tbsp
Mustard + Cumin seeds.

Method:

Soak the dal for 30 min and cook till just done. Most important thing for this recipe is, should not over cook the da1.

Drain the excess water if any.

Cooked daal

Never throw away the water in which veggies or dals are boiled as it contains water soluble nutrients. If you have to do so, then don’t discard the water, instead use the water in curries, soups or to mix chapatti dough.

Take a kadai, heat it with oil. Check the heat and add mustard, cumin seeds and curry leaves.

When they start splatter, add onion, salt and fry until the onion becomes translucent.

Add the boiled dal and fry for 2 more minutes until it looses the moisture. Finally sprinkle the coconut powder and remove from the fire.

Serve with roti or rice.