Wednesday, March 2, 2011

Vendaikkai & Bitter Gourd Fry

I love Okra in any form. Keep visiting the blog for yummy Okra fry...
Sorry for posting the recipe late. I went to India for my Parent's & DH's Chitti, Chittapa's Shastiapthapoorthi. I'll share the importance of the function & ceremony photos soooon...

Okra ------------------------> 2 Cups, Chopped
Onions ---------------------> 1 Cup
Green Chillies ------------> 2 Chopped fine
Salt -------------------------> A2Y taste
Mustard Seeds ------------> 1 tsp
Urad Dhal ------------------> 1 tsp
Curry leaves ---------------> 2 strands; chopped fine

v  In a wide Pan, just fry the Okra alone with little oil.  Leave it in medium for few minutes until the stickiness is gone. Do not stir it very often.                               
v  Keep it aside. In the same pan, do the seasoning.                            
v  Now add onions, followed by Chillies                     
v  Add the Okra and salt.                  
v  Stir it good so that everything is mixed well                        
v  Ready to serve with any spicy Pulikuzhambhu/Karakuzhambhu/ Theeyal                             

"வெண்டைக்காய் சாப்டாக்க கணக்கு நல்லா வரும்மாக்கும்; பெரியவங்க சொல்றாங்க, அதனால நல்லா நிறைய சாப்டுங்க, சந்தோஷம்மா இருங்க!"

Up Next: BitterGourd Fry

Bitter Gourd Fry                              
The 3rd dish for the weekend is Bitter Gourd fry. My DH loves this Bitter Gourd so much.

Bitter Gourd ---------------> 4, cut into thin round slices
Onions ----------------------> 1 Cup
Green Chillies --------------> 2 Chopped fine
Chillie Powder -------------> 1/2 tsp
Salt ---------------------------> A2Y taste

v  In a frying Pan, just fry the Bitter Gourd rounds with oil.  Leave it in medium for few minutes until almost cooked.                               
v  In the same pan, add onions, followed by Chillies; fry everything until Veggie is cooked. If onions are added in the beginning, it will be burnt by the time Bitter gourd is cooked.                     
v  For more spiciness, add little more of Chilli powder towards end.
v  Ready to serve with Sambhar/Rasam

Buy the young tender Bitter gourds which are best for cooking. Flesh inside is white and seeds are smaller. Discard the ripened ones. Bitter gourd helps in purifying blood; Bitter gourd juice helps to control Sugar(Diabetics) in blood.

Yennai Kathrikkai

My DM's recipe - will be posted soon.. Keep checking.

Stir Fry Vegetables

Along with Murunggaikai Paruppu, I made Stir fry Vegetables for Potluck Dinner                              
Broccoli ---------------------> 1 Crown
Zucchini ---------------------> 1 round sliced
Bell Peppers ----------------> 1/2 chopped thin
White Onions --------------> 1/2 cup Chopped lengthwise
Carrots ----------------------> 1/2 cup Chopped thin
Cabbage --------------------> 1 Cup, chopped long
Crushed Red Pepper -----> 5 tsp
Grated Ginger -------------> 1 tsp
Grated Ginger -------------> 1 tsp
Olive Oil --------------------> 5 tsp
Salt --------------------------> A2Y Taste

v  In a frying Pan, add little oil; when it is hot add Ginger & Garlic; Fry for few seconds                         
v  Add Carrots, Bell Peppers, Brocolli, Zuchini one by one                  
v  When the vegetables are half cooked, add Onions                          
v  After few seconds, add the Cabbage                     
v  Sprinkle Salt and Crushed Red Peppers                 
v  Keep stirring for couple of minutes.                       

Ø  Pan fried Tofu can be added

Clustered Beans Poriyal

Murunggaikai Paruppu which I made for Friday's Potluck was tasty but it was not as spicy as it is supposed to be. I had some leftovers and so I ended up making Spicy Kothavarankkaai Poriyal as Side dish. 
Clustered Beans ----------------> 2 Cups, Chopped fine (Kothavarankkaai)
Onion -----------------------------> 1 Cup, Chopped fine
Salt --------------------------------> A2Y taste

To Grind                              
Coconut --------------------------> 1 cup
Jeera ------------------------------> 2 tsp
Red Chillies ----------------------> 4
Grind everything to make a coarse mixture without water.                       
For Seasoning                   
Mustard Seeds -----------------> 1 tsp
Urad dhal ------------------------> 1 tsp
Curry Leaves --------------------> few leaves
v  I had only little time to make this Poriyal since we both were hungry. So I cooked the beans in the microwave as follows. In a Glass bowl, put the beans & little salt; close it with the lid and cook it for 4 minutes.               
v  Do the seasoning with mustard seeds & Urad dhal.         
v  Add Onions and fry until it is translucent              
v  Now add cooked beans followed by Coconut mixture.  
v  Mix it well and leave it for few minutes.               
v  Ready to Eat! See huw much easier is the cooking.    
Clustered Bean Poriyal
Same Recipe with Beetroot. 
Beetroot Poriyal

Ø  Having this Coconut mixture as the base, u can make poriyal with other vegetables like Cabbage, Beans, Beetroot, Drumstick leaves             

Murungaikkaai Paruppu

Whenever time permits we 4 of our friend (neighbors too) families meet on Friday evenings.  It is always a puzzle to decide on the Potluck menu JJJJ, just for 4 dishes.                            
While browsing through TV Channels, Chef Mr. Dhamodaran was showing how to make Murunggaikai Paruppu. U guessed it right. Yes I made Murungaikai Paruppu for the Potluck Dinner.                              
Toor dhal ---------------------> 1 cup
Moong Dhal ------------------> 1/2 cup
Onions ------------------------> 1.5 cups Chopped fine
Tomatoes --------------------> 1.5 cups Chopped fine
Drumsticks -------------------> 10 Pieces
Chillie Powder ---------------> 3 tsp
Dhania Powder --------------> 2 tsp
Turmeric Powder ------------> 1 tsp
Tamarind Pulp ----------------> 1 cup
Salt ------------------------------> A2Y taste

For Seasoning                   
Mustard Seeds ---------------> 2 tsp
Methi Seeds ------------------> 1/2 tsp
Curry Leaves ------------------> 1 Strand
Red Chillies --------------------> 2
Hing -----------------------------> 1/2 tsp
Thallikira Vadavam ----------> 1 (Optional)

v  Soak the Toor dhal & moong dhal for 30 minutes, it will reduce the cooking time when it is getting cooked with vegetables
v  In a Pressure Pan, add all the ingredients except Tamarind Pulp
v  Leave it for 3 or 4 whistles                           
v  In a pan, do the seasoning
v  Pour the cooked dhal over seasoning; add tamarind pulp
v  Let it boil for couple of minutes
v  Garnish with cilantro
v  Serve it with hot rice & Ghee
Ø  Any Spicy Vegetable Poriyal or Potato Kara curry will be a gr8 combo. Or Juz Appalam or Vadagam will do the wonders.                            
Ø  I had leftovers of Paruppu, so I ended up making Spicy Clustered Beans Poriyal as Side dish.

Many Thanks to Dr. Chef Dhamodaran & Jaya TV.  Along with Muruggaikai Paruppu, I made Stir-Fry Vegetables in my style.