Senai kizhangu Varuval (Elephant Yam Shallow Fry)

Another tasty Kizhangu varuval, this time with Senai kizhangu. In order to make the dish healthier, I boiled  kizhangu first and after that sauteed together with spices. You will get the exact taste of Senai Kizhangu fry in this dish ,but the good thing about this is we are using only very less oil. Since it has more carbohydrates, it is wise to have this senai kizhangu only occasionally..
Tasty varuval cooked in an healthier way.. Here you go!!

Recipe For : 2

Preparation Time : 45 minutes

Ingredients:

Elephant Yam              - 1/4 kg (Sena Kizhangu)
Salt                               - As required
Tumeric Powder           - 1/4 tsp
Chili Powder                - 1/2 tsp
Cumin Powder             - 1/2 tsp (Seeraga thool)
Coriander Powder        - 1/2 tsp (Malli Thool)
Tamarind                      - 1 tsp
Garam Masala powder - 1/2 tsp
Rice Flour                     - 1 tbsp (Arisi Maavu)
Mustard Seeds              - 1/2 tsp (Kadugu)
Curry Leaves                - few
Oil                                 - 2 tbsp

Procedure:

• Wash and chop senai kizhangu into bigger pieces as shown in the picture. Extract tamarind juice from tamarind. Adding tamarind juice prevents the itching which is caused by senai kizhangu. 
• Add chopped senai kizhangu to a sauce pan. Add enough water just to immerse it. Add also enough salt ,turmeric powder and tamarind extract.  Cook it until kizhangu is cooked well. You must be able to smash it with your hands.
• After the kizhangu is cooked, heat oil in a pan. Add mustard seeds and curry leaves to it. When they splutter add cooked kizhangu along with its water. 
• Add also salt, chili powder, cumin powder and coriander powder. Mix everything and cook in low flame till everything gets mixed up well. 
• Add rice flour. It is added to remove excess water from kizhangu.
• Saute in low flame for ten more minutes until they turn crispier. Cover the pan with a lid and cook.
• After kizhngu turned crispier switch off the flame and add Garam Masala Powder.
• Enjoy your tasty Senai Kizhangu varuval!!!

Pagarkai Masala (Bittergourd Masala)

 Another tasty poriyal with Bitter Gourd.. It goes well with Sambar rice and Curd rice. First Bitter Gourd is cooked in tamarind water and then its sauteed together in a Onion - Tomato gravy.. The recipe follows..

Recipe For : 2

Preparation Time : 30 minutes

Ingredients:

Paggarkai                 - 250 gm (Bitter Gourd)
Big Onion                - 1
Tomato                    - 1
Tamarind                 - 1 tsp
Salt                          - As required
Turmeric Powder   - 1/2 tsp
Chili Powder           - 1/2 tsp
Coriander Powder   - 1/2 tsp
Mustard Seeds         - 1/4 tsp
Cumin Seeds           - 1/4 tsp
Curry Leaves           - few
Oil                           - 1 tbsp

Procedure:

• This recipe uses Big Bitter Gourd. Wash and chop it into thick round slices. Chop Big onion and Tomato finely. Extract juice from Tamarind.
• Take a Sauce pan. Add chopped Bitter Gourd, Tamarind juice, salt and a pinch of Turmeric powder to it. Add enough water just to soak Bitter Gourd and start boiling it. Cook until Bitter Gourd is soft.
• Heat oil in a pan. Add Mustard seeds and Cumin  Seeds.
•  When they splutter, add Big Onion and Curry leaves.
• After it turns translucent, add chopped Tomatoes.
• Add also salt, Turmeric Powder, Chili Powder and Coriander Powder.
• Cover with a lid and cook. After both onion and tomato is cooked and mashed up well, add cooked Bittergourd along with water if there is any.
• Saute till the masala reaches thick consistency. Enjoy your tasty Bitter Gourd poriyal.

Seppan Kizhangu Varuval (Taro root Shallow fry)

This is my mom's special recipe.. She used to prepare this often, when we were kids. She used to deep fry, boiled seppan kizhangu in oil. After that she will toss it with some salt and chili powder. Very simple isn't it?? But it will be very much tasty too..

 In order to make this recipe healthy, after boiling seppankizhangu i am sauteing it in less oil with added spices.. By doing so we can enjoy seppankizhangu varuval in a healthier way.. And I always steam the kizhangu instead of boiling to prevent nutrients loss.

And one more thing about seppan kizhangu is that it possess more calories than that of potato itself. So its better not to include it in our diet often.. We can have it during celebrations...

Here is seppan kizhangu roast in healthier way..

Recipe For: 2

Preparation Time : 45 minutes

Ingredients:

Seppan Kizhangu           - 250 gm (Taro Root)
Salt                                 - As required
Turmeric Powder           - a pinch
Chili Powder                  - 1/2 tsp
Cumin Powder               - 1/4 tsp
Garam Masala Powder  - 1/4 tsp
Oil                                  - 2 tbsp

Procedure:

• Boil seppan kizhangu. Add enough water, just to soak it and cook for 5 continuous whistles. You can also steam seppan kizhangu in Idli plate for about 15 minutes.
• After boiling or steaming, remove the skin and chop it into two if its big.
• Heat oil in a pan. I would suggest a Non- Stick pan. since it helps to get seppan kizhangu roasted, without adding much oil.
• When the oil is hot, add chopped seppan kizhangu to the pan. Add also salt, turmeric powder and chili powder. Toss it well so that masala sticks well on to it.
• Cover with a lid and cook it in low flame. Saute till it gets roasted. Toss in between to prevent it from getting burnt.
• After its roasted well, switch off the flame and add Garam Masala Powder . Enjoy your seppan kizhangu varuval!!!

Spicy Murungai Beans Poriyal (Spicy French Beans Poriyal)

French Beans are highly loaded with Flavonoids. Flavonoids are natural anti-oxidant present in fruits and vegetables. These flavonids prevents clotting of blood in arteries and veins. Hence it prevents Heart diseases. And French Beans is also a natural regulator of  Blood sugar level.. Hence it controls Diabetes too!!!

I always used to prepare a classic French Beans poriyal using Channa Dal.. It won't be very much spicy and it goes too good with only Puli Kuzhambu. Today i am sharing the recipe for spicy French Beans poriyal, which goes very well with everything..

Recipe For : 2

Preparation Time : 20 minutes

Ingredients:

French Beans                - 250 gm (Murungai Beans)
Mustard Seeds              - 1/4 tsp
Urad Dal                       - 1/4 tsp
Channa Dal                   - 1/4 tsp
Dry Red Chili               - 1
Salt                               - As required
Turmeric Powder         - 1/4 tsp
Chili Powder                - 1/2 tsp
Cumin Powder             - 1/2 tsp
Gram Flour                  - 2 tbsp
Curry Leaves               - few
Oil                                -1 tbsp

Procedure:

• Wash and chop French Beans into little pieces.
• Heat oil in a pan. Add Mustard Seeds, Urad Dal , Channa Dal, Dry Red Chili and Curry Leaves.
• When they splutter add chopped French Beans. Add enough salt , Cover with a lid and cook it.
• Spray water in between and cook it.
• When French Beans is half done, add Turmeric powder, Chili Powder and Cumin Powder.
• Stir in between and saute till French beans is completely cooked. Don't forget to spray water in between. This helps French Beans to cook well.
• After French Beans is completely cooked, add Gram flour and mix the curry well. Excess water will be absorbed by Gram Flour and hence french beans will be coated lovely with Gram Flour. Enjoy your tasty and healthy poriyal.

Vendakkai - Poondu Milagu Varuval (Ladies Finger and Garlic Pepper fry)

Its evident from Novels which i have read such as 'Udayar' and 'Ponniyin Selvan' that they have used only Black pepper to give spiciness to food in ancient India.  And there is something wonderful about Black pepper. The food which we prepare only using pepper stands unique in its taste and its very much healthy too..

Here is the Milagu varuval using Vendakkai. To enhance the flavor i have used also Garlic. The recipe follows!!

Recipe For : 2

Preparation Time : 30 minutes

Ingredients: (Recipe For 2)

Vendakkai              - 1/4 kg   (Ladies Finger)

Big Onion              - 1 (small)

Garlic Pods            - 5

Mustard Seeds      - 1/2 tsp

Urad Dal               - 1/2 tsp

Salt                        - As required

Turmeric Powder  - 1/4 tsp

Pepper Powder    - 1/2 tsp

Yogurt                  - 2 tbsp (Curd)

Oil                         - As required

Curry Leaves        - few

Procedure:

• Chop Ladies Finger, Big Onion and Garlic finely. 
• Heat oil in a pan. Add mustard seeds and urad dal.
• When they splutter, add curry leaves and chopped onions and Garlic.
• After they translucent add chopped Ladies finger.
• Cover it with a lid and cook in  a medium flame.
• When Ladies Finger is half done, add salt , turmeric powder, Pepper powder and also Yogurt. Yogurt is added to avoid ladies finger from  getting sticky.
• Keep on sauteing in between. See to that ladies finger didn't get burnt.
• Saute till ladies finger is cooked and it turns crispy.
• Serve it with rice and Kuzhambu of your choice.

Kovakkai Milagu Varuval (Tindora Pepper Fry)

Here is another tasty version of Healthy Kovakkai. Kovakkai Milagu varuval. I adapted this recipe from Chef Damu.. I am sure those who hate Kovakkai will also love this poriyal for sure..
Here is the recipe..

Recipe For : 2

Preparation Time : 30 minutes

Ingredients:

Kovakkai                      - 250 gm (Tindora)

Small Onion                 - 3

Ginger-Garlic paste      - 2 tsp

Green Chili                   - 1

Mustard Seeds              - 1/2 tsp (Kadugu)

Fennel Seeds                 - 1/2 tsp (Sombu)

Dry Red Chili               - 1

Salt                               - As required

Turmeric Powder         - a pinch

Pepper Powder             - 2 tsp

Fried Gram  flour         - a handful (Porikadalai Maavu)

Curry Leaves                - few

Oil                                 - 2 tbsp

Procedure:

• Wash and chop Kovakkai. You can chop into the shape you desire. I always cut them round. Chop small onions finely. Slit green chili.
• Heat oil in a pan. Add Mustard seeds, Fennel seeds and dry red chili. When they splutter add chopped onions, Green chili and curry leaves.
• When the onions turn translucent, add Ginger- Garlic paste. Saute till raw flavor goes off.
• After that add chopped Kovakkai and cover with a lid .
• When the kovakkai is half cooked, add salt, turmeric powder and pepper powder.
• Saute in between. You can also spray some water in between. This will help the vegetable to cook fast.
• When its cooked fully add Fried gram flour and give the varuval a full stir. Switch off the flame.. Your Tindora pepper fry is ready!!!

Dry Aloo - Matar Curry (Urulai Pattani Poriyal)

Want a perfect side dish for Vegetable Pulao?? I bet this curry would be the best. The spiciness of the curry makes it the perfect match for Less spicy Pulao..  Give this curry a try next time when you are preparing Pulao...

Here is the recipe..

Recipe For : 1

Preparation Time : 20 minutes

Ingredients:

Potato                             - 1 (medium size)

Fresh Peas                      - a handful

Big Onion                      - 1 (small size)

Chopped Ginger            - 2 tsp

Cumin Seeds                 - 1/4 tsp

Salt                                - As required

Turmeric Powder          - 1/4 tsp

Chili Powder                 - 1/2 tsp

Coriander Powder         - 1/2 tsp

Garam Masala Powder  - 1/4 tsp

Oil                                  - 1 tbsp

Coriander Leaves           - for garnishing

Procedure:

• Boil Peas. Steam Potato. I don't prefer boiling potato in water since all its nutrients will be lost in the water. Steaming potato in  a Idli pot, helps to retain its nutrients. After steaming the potato, cut it into medium cube size pieces.
• Finely chop Big onion, Ginger and Coriander leaves.
• Heat oil in a pan. Add cumin seeds to it. When they crackle, add chopped onion and  Ginger to it. 
• After the onions are translucent, add boiled potato cut into cubes and peas to it.
• Add salt and all powders except Garam Masala Powder to the pan and toss the vegetables well for perfect blending of spices.
• Switch off the flame after the spices get mixed up well with vegetables.
• Add Garm Masala Powder at-last. Adding Garam Masala at-last after switching off the flame, helps the dish to retain Garam Masala flavor for a long time.
• Enjoy your Aloo-Matar curry...

Meal Maker Poriyal

Want to prepare a spicy poriyal?? But no vegetables left out at home??? This Meal Maker poriyalcomes in handy in such times.  It goes well with Variety rice and Parupu Sadham..

Here is the recipe..

Recipe For : 1

Preparation Time: 30 minutes

Ingredients:

Meal Maker                     - 1/4 cup (Soya Chunks)

Mustard Seeds                 - 1/4 tsp

Urad Dal                          - 1/4 tsp

Salt                                   - As required

Turmeric Powder             - a pinch

Chili Powder                    -   1/2 tsp

Cumin Powder                 - 1/2 tsp

Garam Masala Powder    - 1/4 tsp

Curry :Leaves                  - few

Oil                                    - 1 tbsp

Procedure:

• Soak Soya chunks, in hot water for 10 minutes. After that squeeze out excess water. This is done to soften the chunks. If the soya chunks are bigger chop into two. If its small, use as such.
• Heat oil in a pan. Add mustard seeds and urad dal.
• When they splutter, add soya chunks and curry leaves. Add salt, Turmeric powder, Chili Powder and cumin powder.
• Cover the pan with a lid and cook well.
• Saute in between to prevent the soya chunks from getting burnt. 
• You will need at-least 20 minutes to get soya chunks to cook completely. Instead you can cook soya chunks in cooker for a whistle, After that you can start preparing the poriyal as above. And Don't waste the water in which you are cooking soya chunks. Just add to some other gravy which you prepare in order to get the nutrients in it.
• When the soya chunks are completely cooked and roasted, Switch off the flame and add Garam Masala powder.
• Enjoy with Variety Rice of your choice.

Spicy Murungaikai Poriyal

Spicy Murungaikai Poriyal (Spicy Drumstick Curry)

Here is the alternative recipe for regular Murungaikai Poriyal. The masala, which we are adding, gives rich taste to the Drumstick. The recipe follows..

Ingredients:

Drumstick                     - 2 (Murungakai)

Cinnamon Stick            -1/2 (Pattai)

Fennel Seeds                 - 1/4 tsp (Sombu)

Cumin Seeds                 - 1/4 tsp (Seeragam)

Red Chili                       - 1

Salt                                - As required

Sambar Powder             - 1 tsp

Curry Leaves                 - few

Oil                                  - 1 tbsp

To Grind:

Chopped Ginger          - 1 tsp

Chopped Garlic           - 1 tsp

Fennel Seeds               - 1/4 tsp (Sombu)

Cumin Seeds               - 1/4 tsp (Seeragam)

Poppy Seeds                - 1/4 tsp (Khasa Khasa)

Cinnamon Stick           - 1/2 (Pattai)

Chopped Coconut        - 1 tbsp

Fried Gram                   - 1 tbsp (Porikadalai)

Procedure:

• Wash and Chop Drumstick into bigger pieces.
• Grind everything under 'To Grind'.
• Heat oil in a pan. Add cinnamon stick, Cumin seeds, Fennel seeds and Red chili.
• When they splutter add chopped Drumstick.
• Saute for a while and add masala.
• Add also salt and turmeric powder.
• Cover with a lid and cook the curry.
• Keep on stirring in between.
• Serve the curry when drumstick is cooked completely.

Vazhai Poo Kozha Urundai (Banana Flower Vadai)

Vazhai Poo Kozha Urundai (Banana Flower Vadai)

I searched in Google, for correct English word for 'Thuvarpu'. It said, there is no perfect matching word for 'Thuvarpu'.  Its nothing but one of the six tastes which we have only in our Indian food. Banana Flower is one of the very few vegetables, which has that specific taste. It has abundant health benefits. It has also high level of Magnesium other than controlling Diabetes and preventing Heart diseases.

I have prepared an exciting and tasty Kozha Urundai with Channa Dal. Try this recipe once and I am sure everyone in your family will rush for this and it will get over before you start your lunch itself.

You can check here for How to clean Banana Flower?

Here is that interesting recipe..

Ingredients:

Banana Flower                - 1 (Medium Size)

Channa Dal                     - little more than 1/4 cup 

Big Onion                       - 1

Red Chilli                        - 2

Fennel Seeds                   - 1 tsp

Chopped Ginger              - 2 tsp

Porikadalai Maavu          - 4 tbsp (Fried Gram Powder)

Rice Flour                        - 1 tbsp

Garam Masala Powder    - 1/2 tsp

Salt                                  - As required

Curry Leaves                  - few

Oil                                   - For frying

Procedure:

• Wash and Soak Channa Dal for about 1 hour.
• Add water enough to soak the Banana flower and cook it in medium flame. Cook it till Banana flower has been cooked. You can see the flowers have changed its color and its softened. This is the stage, which tells that Banana flower has been cooked.
• Grind Channa Dal along with Red Chilli, Fennel seeds and Ginger for a while.  And then add cooked Banana flower and enough salt to the channa Dal  Grind Coarsely.
• Finely chop Big onion and curry leaves and add to the Kozha Urundai batter.
• Add porikadalai maavu, and rice flour to the batter. Add porikadalai maavu in small instances. Add enough maavu, just to absorb water in the batter. You can also add more maavu accordingly.
• Add also Garam Masala Powder to it.
• Heat oil in a frying pan. Take a little batter, shape it with your hands and fry in oil when its hot.
• Take out from oil, after its cooked on both the sides.
• Drain excess oil and serve it.
• If the Banana Flower is very big, add 1/2 cup of Channa Dal. Adjust channa Dal accordingly.

Pachai Pattani Poriyal (Green Peas Poriyal)

Pachai Pattani Poriyal   (Green Peas Poriyal)

Here is the tasty, nutritious peas poriyal which is prepared with coconut. Here is the recipe..

Ingredients: (Recipe For 2)

 Green Peas                   - 1 cup (Pachai Pattani Poriyal)

 Big Onion                       - 1

Mustard Seeds                - 1 tsp

Urad Dal                          - 1 tsp

Fennel Seeds                  -  1/2 tsp

Salt                                  - As required

Turmeric Powder             - 1/2 tsp

Garam Masala Powder   - 1/2 tsp

Oil                                    - As required

Curry Leaves                  - Few

To Grind:

Chopped Coconut    - 1/4 cup

Red Chilli                 - 2

Fennel Seeds            - 1/2 tsp

Procedure:

1. Boil Green peas. Chop Big Onion. Grind everything under 'To Grind'. 
2. Heat oil in  a pan. Add mustard seeds , urad dal and Fennel Seeds.
3. Once urad dal turns golden brown add chopped onions and curry leaves.
4. After onions become translucent add cooked peas.
5. Add Ground Masala, salt and all the powders except Garam Masala Powder
6. Add enough water and cook till the poriyal gets thickened... Switch off the flame and add Garam Masala powder. Adjust the spice according to your taste.
7. Garnish with Coriander leaves and serve...

Quick Tips:

1. Can add Whole Garam Masala if you wish. It will give nice aroma..

Vendakkai Poriyal (Ladies Finger Poriyal)

Vendakkai Poriyal (Ladies Finger Poriyal)

Following is the healthy Ladies Finger poriyal.. Ladies Finger, as such is a miracle vegetable which is best recommended for everyone from kids to Adults..

Recipe Follows..

Ingredients: (Recipe For 2)

Vendakkai              - 1/4 kg   (Ladies Finger)

Mustard Seeds      - 1 tsp

Urad Dal               - 1 tsp

Salt                        - As required

Turmeric Powder  - 1/4 tsp

Chilli Powder        - 1/2 tsp

Yogurt                  - 2 tbsp (Curd)

Oil                         - As required

Curry Leaves        - few

Procedure:

• Chop Ladies Finger finely. 
• Heat oil in a pan. Add mustard seeds and urad dal.
• When they splutter, add curry leaves and chopped Ladies Finger.
• Cover it with a lid and cook in  a medium flame.
• When Ladies Finger is half done, add salt , turmeric powder, chilli powder and also Yogurt. Yogurt is added to avoid ladies finger from  getting sticky.
• Keep on sauteing in between. See to that ladies finger didn't get burnt.
• Saute till ladies finger is cooked and crispy.
• Serve it with rice and Kuzhambu of your choice.

Siru Keerai Masiyal (Tropical Amarnath leaves Masiyal)

Siru Keerai Masiyal (Tropical Amarnath Leaves Masiyal)

Siru Keerai has the power of curing many rare diseases and infections. It cures Kidney related problems, eye related problems,  it ensures good memory power and it also helps to get cure from food poisoning. A must give food for kids.. Just mix with hot rice and give to them. They will surely love it.. Give this keerai to your kids , in regular intervals to make your kids strong and healthy..

How to prepare siru keerai for cooking??

Usually Grass will be mixed up with keerai. See to that you have removed all the grass. Just remove the root part. Wash it completely and chop  finely.

Ingredients: (Recipe For 2)

Sirukeerai                - 2 cups (Tightly Packed)

Big Onion                - 1

Tomato                    - 1

Green Chilli             - 1

Garlic Pods              - 2

Cumin Seeds           - 1/2 tsp

For Seasoning:

Mustard Seeds       - 1/2 tsp

Urad Dal                - 1/2 tsp

Red Chilli              - 1

Procedure:

• Add everything , Siru keerai,Big onion, tomato, Green Chilli, Garlic , cumin seeds and half cup water to a cooker and cook for a whistle.
• We are adding only very little water. But still there will be some water left in keerai. since that water has all the nutrients of keerai, i would suggest to filter excess water and add it to sambar or kuzhambu which we prepare.
• After filtering excess water, grind the cooked keerai.
• Do the seasoning, and add to the keerai.
• Healthy keerai Masiyal is ready. Mix it with hot steaming rice and enjoy it.

Pavakkai Varuval (Bitter Gourd Varuval)

Pavakkai Varuval (Bitter Gourd Varuval)

Bitter Gourd is one of the healthiest vegetables known to the world.  Its this vegetable, which helps for the proper functioning of all organs of the body. It not only controls Diabetes, but also helps with eyes, skin and weight loss. I used Paluthu pavakkai , which won't be much bitter for this recipe. You can prepare this varuval using any type of pavakkai.. Those small pavakkai from country side is very tasty.

Here is that healthy recipe..

Ingredients: (Recipe for 2)

Pavakkai               - 1/4 kg   (Bitter Gourd)

Mustard Seeds      - 1 tsp

Urad Dal               - 1 tsp

Salt                        - As required

Turmeric Powder  - 1/4 tsp

Chilli Powder        - 1/2 tsp

Oil                         - As required

Curry Leaves        - few

Procedure:

• Chop Bitter Gourd finely.
• Heat oil in a pan. Add mustard seeds and urad dal.
• When they splutter, add curry leaves and chopped bitter gourd.
• Cover it with a lid and cook in  a medium flame.
• When bitter gourd is half done, add salt , turmeric powder and chilli powder.
• Keep on sauteing in between. See to that bitter gourd didn't get burnt.
• Saute till bitter gourd is cooked and crispy.
• Serve it with rice and Kuzhambu of your choice.

Manathakkali Keerai Kootu (Black Night Shade Green Leaf Curry)

Manathakkali Keerai Kootu  (Black Night Shade Green Leaf Curry)

Another healthy recipe using Manathakkali keerai. People who are suffering from urine problems are advised to take this keerai once in a week to get of this problem. It reduces body heat and also prevents diseases that are caused by over heat, So including this keerai is must in summer..

And you can give this keerai even to infants. Kids will love this kootu very much.. We are preparing this kootu with Toor Dal. Hence its very tasty.. Here is that mouth watering recipe..

Ingredients:

Manathakkali Keerai             - 1.5 cups

Toor Dal                                - 1/4 cup

Big Onion                              - 1

Tomato                                  - 1

Green Chilli                           - 2

Cumin Seeds                          -  1 tsp

Salt                                         - As required

Turmeric Powder                   - 1/2 tsp

Asafoetida                              - a pinch

Oil                                          - As required

For Seasoning:

Mustard Seeds         - 1 tsp

Cumin Seeds            - 1 tsp

Red Chilli                 - 1

Procedure:

• Pick the leaves alone from keerai. You can also use flowers and manathakkali which usually comes with the keerai. Wash and finely chop the keerai.
• Cook well Toor dal with turmeric powder, Asafoetida and 1 tsp gingely oil.
• chop onion, tomato and green  chilli finely.
• Add chopped onion, tomato, keerai and green chilli to cooked toor dal. Add also the cumin seeds and enough water. Cook everything well in  cooker. It usually takes 5 whistles for me.
• Do the seasoning and add it to the kootu along with salt.
• Enjoy your kootu..
• I have used more keerai than Toor Dal.. If you want to prepare keerai kootu to be eaten  up mixed with rice, use more Toor Dal than keerai. 

Broccoli Poriyal

Broccoli Poriyal

We can simply call Broccoli as Nutrient Powerhouse. Broccoli is best when had it steamed. When its steamed, it helps the stomach to release Bile acids, which helps in lowering Cholesterol.  I once tried this Broccoli poriyal just similar to Cauliflower Poriyal. The result was so good.. From then started preparing this poriyal often.

Here goes the recipe..

Ingredients: (Recipe For 2)

Broccoli  Florets             - 2 cup

Small Onions                 - 2 or 3

Green Chilli                   - 1

Curry Leaves                 - few

Salt                                 - As required

Turmeric powder           - 1 tsp

Chilli Powder                 - 2 tsp

Cumin Powder               - 2 tsp

Mustard Seeds               - 1 tsp

Urad Dal                        - 1 tsp

Oil                                  - As required

Procedure:

• Wash the florets and place it in hot water for about 10 minutes.. This is done to remove small insects from it.
• Heat oil in cooker.. Add mustard seeds and Urad Dal.
• When mustard seeds splutter, add chopped onions, Slitted Green chilli and curry leaves.
• After a minute add florets and saute them well.. Add in salt, turmeric powder, Chilli Powder and cumin powder.
• Add little water and cook the florets for one whistle.
• After the pressure subsides, open the cooker and if there is water still in the curry ,cook in low flame till all the water evaporates.
• Serve it!! Your healthy and tasty Broccoli poriyal is ready in an instant!! Enjoy!!

Cauliflower Poriyal (Cauliflower Curry)

Cauliflower Poriyal (Cauliflower Curry)

There is no one, who will ever say no to lovely cauliflower.. Try this simple, yet super cauliflower poriyal.. It tastes so good with parupu sadham..

Ingredients: (Recipe For 2)

Cauliflower  Florets       - 2 cup

Small Onions                 - 2 or 3

Green Chilli                   - 1

Curry Leaves                 - few

Salt                                 - As required

Turmeric powder           - 1 tsp

Chilli Powder                 - 2 tsp

Cumin Powder               - 2 tsp

Mustard Seeds               - 1 tsp

Urad Dal                        - 1 tsp

Oil                                  - As required

Procedure:

• Wash the florets and place it in hot water for about 10 minutes.. This is done to remove small insects from it.
• Heat oil in cooker.. Add mustard seeds and Urad Dal.
• When mustard seeds splutter, add chopped onions, Slitted Green chilli and curry leaves.
• After a minute add florets and saute them well.. Add in salt, turmeric powder, Chilli Powder and cumin powder.
• Add little water and cook the florets for one whistle.
• After the pressure subsides, open the cooker and if there is water still in the curry ,cook in low flame till all the water evaporates.
• Serve it!! Your healthy and tasty cauliflower poriyal is ready in an instant!! Enjoy!!

kathirikai kootu (Brinjal Kootu)

Kathirikai Kootu (Brinjal Kootu)

Brinjal is a low calorie vegetable. 100gm of brinjal gives only just 24 calories but it gives recommended amount of fiber.. This kootu is very delicious. Even those who don't like brinjal, will definitely like this recipe..

Ingredients: (Recipe for two)

Brinjal                   - 250gm

Toor Dal                - 2 handsful  (Thuvaram Parupu)

Salt                        - As required

Turmeric Powder  - 1/4 tsp

Gingely Oil           - 1 tsp

Asafoetida             - a pinch

For Seasoning:

Oil                        - As required

Mustard Seeds     - 1 tsp

Urad Dal              - 1 tsp

Small Onions       - 2-3

Green Chilly        - 1

Curry Leaves       - few

Procedure:

• Cook well Toor dal with turmeric powder, gingely oil and asafoetida in enough water.
• Add oil to cooker.. Add everything under 'for seasoning'.
• Then add cut brinjals.. Saute it for about two minutes and then add cooked toor dal.
• Add very little water and close the cooker.
• Keep it for one whistle.. keep the cooker in low flame, if there is still some water left in the curry.
• Serve it once its done..!!

No Coconut Green Peas Poriyal ( Pachai Pattani Poriyal)

No Coconut Green Peas Poriyal ( Pachai Pattani Poriyal)

Green Peas are tiny power house of nutrients..It has Anti-Ageing property.. So eat more Green Peas to be young always.. I didn't use coconut for this poriyal.. Tastes good with Parupu Sadham and Sambhar Sadham..

Ingredients:

Boiled Green Peas          - 1 cup

Chopped Big Onion       - 1

Mustard Seeds               - 1 tsp

Urad Dal                        - 1 tsp

Salt                                 - As required

Turmeric Powder           - 1/2 tsp

Chilli Powder                 - 1 tsp

Cumin Powder               - 1 tsp

Garam Masala Powder   - 1/2 tsp

Oil                                  - As required

Curry Leaves                  - Few

Coriander Leaves            - Few

Procedure:

1. Heat oil in  a pan. Add mustard seeds and urad dal.
2. Once urad dal turns golden brown add chopped onions and curry leaves.
3. After onions become translucent add cooked peas.
4. Add all the powders except Garam Masala Powder
5. saute well for 5 minutes.. Switch off the flame and add Garam Masala powder.
6. Garnish with Coriander leaves and serve...

Quick Tips:

1. Can add Whole Garam Masala if you wish. It will give nice aroma..

Avarakai Poriyal

Avarakai Poriyal

Avarakkai  ( Broad Beans) is such a healthy vegetable that medicine for Parkinson disease is prepared from Avarakai.. Include it in your diet often for a healthy life style. It can be prepares easily. Just you have to take out that veins before cutting the vegetable.

Ingredients:

Avarakkai ( Broad Beans)     - 200 gm

Small Onions                         - 3-4

Salt                                         - As required

Turmeric Powder                   - 1/2 tsp

Chilli Powder                         - 1 tsp

Mustard Seeds                        - Few

Urad dal                                 - Few

Curry Leaves                         - Few

Oil                                          - As required

Procedure:

1. Heat oil in  a cooker.
2. Add Mustard Seeds, Urad dal and currry leaves.
3. Add chopped onions and chopped avarakai.
4. Add in all the powders.
5. Add enough water.. keep the cooker for 1 whistle. After opening if there s wate, keep it in low flame till the water evaporates.