Kovakkai Fry / Kovakkai Masala Fry / Ivy Gourd (Tindora) Fry

Kovakkai Fry / Kovakkai Masala Fry / Ivy Gourd (Tindora) Fry - Poornima Porchelvan

http://www.poornimacookbook.com/2016/05/kovakkai-fry-kovakkai-masala-fry-ivy.html

Veg Cauliflower Kerala Style

Veg Cauliflower Kerala Style - Suresh Sawant

Cauliflower half kg
Cut into pieces as per choice .Added water and salt and and boiled for 2 / 3 minutes. Then drained.

Onion 1 big chopped .
Ggarlic Paste 2 t spoons
Tomato 1 medium chopped
Green coriander chopped
Salt as per taste
Red chilly Powder 2 t spoons or as req
Dry Coriander powder 1 t spoon
Turmeric Powder little

Tempering
Coconut oil 2 t spoons or as req
Fenal seeds few
Mustard seeds
Cumin seeds Curry leaves few

In a kadhai add oil and heat it. Add tadaka items and fry a little.
Add chopped onion and saute till become transperant . .add Ggarlic Paste and saute for 2 minutes
Add tomato chopped and saute till become soft.
Add drained cauliflower pcs and saute for 2 / 3 minutes. Add red chilly powder salt and mix well.
Put gas on sim now.
Add little water if required.
Let it be cooked for 2 / 3 minutes more.
When done transfer to a serving bowl.
Garnish with green coriander.
Your Veg Cauliflower Kerala Styled is ready 

Crunchy Cabbage with Green Peas

Crunchy Cabbage with Green Peas - Prasad Naik

Green Peas to be kept submerged in water. Sliced and Cut Cabbage in strings to be washed and kept aside to Dry.
Take a Kadhai. Heat 2tbsp of oil in it add Three slit Green Chillies, Kadi Patta and 2tsp of Jeera, 1/2 tsp Haldi as Tadka. Add Green Peas and cook along with one full uncut Tomato till all ingredients are cooked well. When Tomato gets Soft, Smash the same.
Add cut Cabbage, saute for a minute by mixing well and let it cook in open pan without lid. When you lid the pan, cabbage becomes soggy with steam. Do not add any water, Keep the Cabbage crunchy, add Salt as per taste. Once it cooks Garnish with fresh Coriander. Your Crunchy Cabbage with Green Peas is ready to serve.

Bell Pepper(capsicum)Peanut Subzi

Bell Pepper(capsicum)Peanut Subzi - Sandhya Venkatesh

Ingredients:
Capsicum, medium-sized, 3
Boiled Potatoes, medium-sized, 2
Cumin Seeds (Jeera), 1/2 tsp
Red Chilli Powder, 1 tsp, or to taste
Coriander Powder, 1 tsp
Cumin (Jeera) Powder, 1/2 tsp
Turmeric Powder (Haldi), 1/4 tsp
Peanuts, roasted and crushed, 3 tbsp
Oil, 1 tbsp
Salt, to taste

Method:
Wash and cut the capsicum into cubes after discarding the seeds.
Peel the boiled potatoes and cut them into cubes
In a small pan, dry roast the peanuts and when they cool, remove the skin and grind to a coarse powder
Heat oil in a thick-bottomed kadhai. When it gets hot, add the cumin seeds and when they sizzle add the capsicum cubes and a little salt and cook covered for a few minutes. There is no need to add water. Ensure that the capsicum gets cooked yet remains crunchy
Next add the turmeric powder, red chilli powder, coriander powder, cumin powder, and a little salt and mix well. Remember that some salt has already been added.
Now add the cubed potatoes, and cook over medium flame till the capsicum and potatoes are well-blended with the spices
Lastly, add the roasted and crushed peanut powder and mix well.

Recipe Courtesy...Shobana Rao

Aloo Capsicum Ki Sabzi

Aloo Capsicum Ki Sabzi - Vidya Nayak Shenoy

Heat oil .. add kalonji and jeera.. now add the chopped onions n fry till translucent.. now add red chilli pd + turmeric pd.. Here I've also added coconut red chutney.. 2 tbsp.. mix in cubed potatoes n cook covered for a while add lil water n salt.. lastly add chopped capsi.. mix again .. cover n cook till done.. goes well with roti..

Bell Pepper n Potato Subzi

Bell Pepper n Potato Subzi - Vinaya Prabhu

Ingredients

2 bell peppers cubed
16 small potatoes boiled peeled n then roasted in a little oil till golden brown
Hing
Salt n chilly powder as required.

Method
Heat oil, add mustard. After it stops spluttering add a liberal dash of hing. Add the cubed bell peppers, and salt. Toss a while and then add the roasted potatoes n chilly powder. Toss n microwave for 3 mnts. The bell peppers should be crunchy

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Simple n Yummy Bhindi Masala

Simple n Yummy Bhindi Masala - Tanushree Aich

INGREDIENTS
200-250 gms bhindi/okra
1 medium size onion, chopped
2 medium size tomatoes, chopped
1 tsp cumin seeds
¼ or ½ tsp red chili powder/lal mirch powder
½ tsp turmeric powder/haldi
½ tsp punjabi garam masala powder or any good garam masala powder
salt as required
2 tbsp oil for frying the bhindi
1 tbsp oil for frying the onion-tomato masala
Chopped coriander for garnish

Method

rinse the bhindi/okra well in water. dry them on a large plate on their own or wipe with a kitchen towel.
remove the base and stalk while chopping the bhindi. chop into 1 or 2 inch pieces.
heat 2 tbsp oil in a kadai/wok or pan.
add the bhindi and saute till they are completely cooked. you will have to keep an eye on them and stir in between many times.
taste the bhindi and if the crunchiness has gone and the bhindi have become soft, it means they are cooked. keep the sauteed bhindi aside.
all the oil will be used up. so add 1 tbsp oil to the same pan. Add cumin seeds, once they splutter add chopped onions and fry till they become translucent.
add the chopped tomatoes and saute till the tomatoes are soft and mushy.
if the tomato mixture becomes too dry add about ¼ or ½ cup water and continue to cook.
all the above cooking is done in a open pan and you don't need to cover the pan with the lid.
add all the dry spice powders one by one.
stir well and saute for a minute.
add the sauted bhindi, & salt and mix so that the onion-tomato masala coats the bhindi well.
cook for 2-3 minutes. stir in between.
serve the bhindi masala hot or warm garnished with some coriander leaves and accompanied with chapatis, rotis or naan

Baby Potato's Masalewali Sukhi Subji

Baby Potato's Masalewali Sukhi Subji - Prasad Naik

Recipe:

Boil Baby Potatoes, peel off the skin and poke them with fork on every potatoes so that the flavours seep into potatoes.
In Kadhai take 4 tbsp of oil and fry the potatoes light brown. Take them out of Kadhai and in same oil add lot of Kadipatta, Mustered seeds- Rai. Add 4 fine chopoed Tomatoes, 1tsp Haldi, Dhaniya- Coriander Powder 5 tsp, Red Chilli Powder 3 tsp, Fresh Coriander Chopped 2 cups, Salt to taste.
Mix well and add light brown fried potatoes. Saute for a while so that masala is coated on Potatoes. Sprikle Aamchur Powder as per required taste - optional. Lid the Kadhai for 5 minutes. Gas off. Garnish with Fresh coriander and your Baby Potatoes Masalewali Sukhi Subji is ready to serve.

Zatpat Crunchy Cabbage

Zatpat Crunchy Cabbage - Prasad Naik


Recipe:In 1tsp of Oil give a Tadaka of just Green Chillis, Kadipatta and Rai. Add grated Cabbage and mix it well in a open Kadhai. Add salt as per taste. Do not cover the Kadhai. Cabbage gets cooked fast in its own juices and Zatpat Crunchy Cabbage is ready to serve

Potato Shimla Mirch Masala

Potato Shimla Mirch Masala - Vidya Nayak Shenoy

Recipe:
Chop shimla mirch , potatoes with skin , onion tomatoes in small cubes of same size ... crush garlic ginger n green chillies ... don't make a paste just crush it... heat oil in kadai ... add jeera , saunf , kalonji n ajwain ... then add onions ... fry for some time then add crushed mixture ... fry for some time ... then add haldi - mirchi ( both normal + kashmiri ) - jeera - amchur - kitchen king powders n saute for a minute ... then add chopped potatoes ... fry again .... then add capsicum ... fry on high flame for 3-4 minutes ... then add salt ... after 2-3 minutes sim the flame ... add crushed kasuri methi .... add tomatoes n dhanyia powder ... fry again ... then add little water ... cover n cook .... then remove when fully cooked. .. add lime juice n butter .... cheese ... whipped cream can be added.

Recipe Courtesy:Rethish G Prabhu

Methi Green Leafy Vegetable

Methi Green Leafy Vegetable - Prasad Naik

Recipe :

• Just wash 1& 1/2 bunch of Methi cut the brown Roots off and pluck the top portion of the bunch out of which the Bhaji is to be made as shown in the picture. Then fine chop the same and keep aside.
• In a Kadhai heat up 2 tbsp of oil. Add 3 big fine chopped Onions, 4 Green Chillies Slit. Saute till Onions are soft. Add Coarsely chopoed Methi and mix well with Onions and Chillies. Add 5 to 7 pods of crushed Garlic. Now add fine chopped Methi. 
• The Methi leves its juices and it has to be cooked in same without adding any water in open Kadhai. Add salt only after Methi is cooked because you may find it lot when you add cut Methi in Kadhai but when it cooks, it reduces to half.
• You may add Fresh Grated coconut but we have not added it. 
• Your healthy Methi Green Leafy Vegetable is ready to serve.

Baingan Bharta

Baingan Bharta - Nutan Shenoy Kini

Recipe :

• Bbq /roast on gas bharta baingans after applying a film of oil. Jut a few garlic cloves in each baingan. 
• Put gashes n chk fr worms. Put a deep gash at the bottom n then start the roasting. Chop onions. Fry in oil till well browned. Add chopped garlic. Fry well
• Add chopped tomatoes. Mix well. Add chilly pwdr kashmiri chilly pwdr turmeric pwdr. Mix. 
• Cover n cook till mushy. Mash with a ladle once mushy. In the meanwhile peel the roasted baingans. Mash. Add to the mixture. Add salt. Mix well. Cook till homogenous. Garnish wid chopped cilantro n serve.

Aloo Jhinge Posto

Aloo Jhinge Posto - Tanushree Aich

Recipe :

• Peel & cube potatoes, smear some salt n shallow fry them in a wok with lil oil, cook them till 3/4 th done
• Peel & cut ridge gourd in semi circles of about half an inch thickness, smear salt & keep aside
• Alongside grind together soaked poppy seeds( ensure u use very lil water, just enough to soak) & green chillies to a thick paste
• Once the potatoes are almost done, keep them aside
• Add a lil oil in the same wok, add a tsp nigella seeds/ kalonji add in the ridge gourd pieces
• Once the ridgegourd goes limp add the potatoes & the poppy paste
• Add a pinch turmeric pwdr & lil water
• Cook till the poppy seed masalas coat the veggies
• Adjust salt, add chopped cilantro
• Serve hot with steamed rice & dal!!

Aloo Masaledar

Aloo Masaledar - Nandini Kini

For the recipe, Please follow this link, http://kiniskitchen.blogspot.in/2015/01/aloo-masaledaar.html

Cantola n Potato / Phagil n Potato stir Fry

Cantola n Potato / Phagil n Potato stir Fry - Nandini Kini

For the recipe, Please follow this link, http://kiniskitchen.blogspot.in/2015/06/cantola-stir-fry.html

Moong Palak

Moong Palak - Prasad Naik

Recipe :

• One Cup yellow Moong to be soaked for 30 minutes, washed, and keep it aside.
• Tadka : In Kadhai Heat one tsp of oil to fry 2 chopped Onion,1/2 tsp Jeera & sauté. Now add washed- soaked Moong,1 tsp Garam Masala, 1/2 tsp Red Chilli Powder & 1/4 tsp Haldi. Mix well and on slow gas lid the Kadhai and let it cook for 12 to 15 minutes.
• Now add cleaned, washed and chopped Palak, 1 fine Chopped Tomato, 5 crushed Garlic pods and Salt as per taste.
• Now Palak would leave its moisture. Sauté till the moisture dries in open Kadhai. Do not lid the Kadhai. Your Moong Palak is ready to serve.

Lasooni Potato with thin gravy and Karela Roast Subjee

Lasooni Potato with thin gravy and Karela Roast Subjee - Prasad Naik

Recipe -Lasooni Potato with thin gravy(Batatya Chi Khadkhadi, called in Marathi) : 

• Take 2 Big Potatoes and cut them in cubes. 
• In a Vassal take 2 tsp oil to be heated, add Little Sugar, 2 tbsp of Garlic paste, 1 tsp Garam Masala,1 tsp Red Chilli Powder, 1/2 tsp Haldi,1/2 tsp Salt. 
• Add Potato cubes mix well adding 2 glasses of water. Let it Boil with lid on for 10 minutes. This is bit watery gravy but you can make it little thicker by boiling it for 15 minutes if you wish to.
• Your Lasooni Potato with Thin Gravy is ready to serve.

Recipe -Karela Roast Subjee : 

• Wash and slice the Karela in round shape, add 1/2 tsp of salt massage the Karela slices well and keep aside for 10minutes. Now squeeze the slices well and remove the bitter water.
• In a Kadhai 2 tbsp oil to be heated. Now add 5 Slit Green Chillis, 1 tsp Garam Masala, add Squeezed Karela slices and keep stirring till its bit dark brown and roasted well. Now add 1 tsp Salt and its done.
• Some people add Onions but in this simple recipe we have not added any Onion because then it becomes soggy. There is no Garlic in this. 
• Your Karela Roast Subjee is ready to serve.

Simple Tendli Bhajee without Masala

Simple Tendli Bhajee without Masala - Prasad Naik

Recipe :

• Wash and cut Tenbdli in round or slit slices as you like. Make a Tadka of oil, with 1tsp Jeera, 5 Green Slit Chillies & 2 fine chopped Onions. Saute till Onions are translucent. 
• Add Tendli saute, add 1/2 tsp of Salt & let it cook for 5 minutes with close lid without adding water. Open the lid and check the status of cooked Tendli. 
• Garnish with Fresh Coriander. Your Summer special without Masala Tendli Bhajee is Ready to serve.

Beetroot Bhaji

Beetroot Bhaji - Prasad Naik

Recipe :

• Wash Beetroot, put in vessel and place it in prssure cooker. Take 3 whistle and Beetroot is soft and ready to peel and made into cubes. 
• Take a Kadhai and make Tadka with 1tsp of oil, 10 Kadipatta, 1/2 tsp each of Hing, Jeers, Rai, Udad Dall, 1/2 tsp Haldi, 5 Green Chillies, 1/2 tsp Salt. Add Cubes of Beetroot and mix well. 
• In a open Kadhai let it cook for 5 min. Gas off and Garnish with fresh Grated Coconut and your Beetroot Bhaji is ready to serve.

Tender Jackfruit (Fanas or Katahal) Bhaji

Tender Jackfruit (Fanas or Katahal) Bhaji - Prasad Naik

Recipe :

• Take tender Jackfruit and peel off the hard covering, cut into pcs and place it in a water to avoid becoming black. 
• In a pressure cooker prepare a Tadka with 2 tbsp of oil, 4 long cut Onions, 2 Tejpattas & add Jackfruit cut pcs by removing them from water. Saute for 2 to 3 minutes. 
• Now add 2 tsp of Garlic Paste, 1/2 tsp if Ginger Paste, 1/2 tsp of Haldi Powder, 2 tsp of Red Chili Powder, 2 tsp of Garam Massla, 1 tsp of Jeera Powder, 1 tsp of Coriander Powder & Grated Tomato. 
• Mix well and add 2 Glasses of water. Close the presdure cooker lid and allow it to cook till 2 whistles. 
• Gas off and let the pressure settle down. Open the lid with Great Aroma and enjoy your Raw Jackfruit Bhaji with Bhakri, Chapati or Paratha.