Cauliflower Pepper Fry | Gobi Pepper Fry

This Cauliflower or Gobi pepper fry is not only a quick and easy dish but also a healthy version that is made without deep frying, keeping it light and simple but at the same time flavorful and delicious. A simple everyday recipe that pairs well with rice and roti.

Ingredients

  • 1 cauliflower, separated into florets
  • 1 large onion, thinly sliced
  • 1 tomato, thinly sliced
  • 2 tbsp oil
  • 1 tsp fennel seeds
  • 1 tsp ginger garlic paste
  • 1/2 tsp red chili powder
  • 1/4 tsp turmeric powder
  • 1/2 tsp black pepper powder
  • 1/4 tsp garam masala
  • salt to taste
  • 1 tbsp coriander leaves, finely chopped

Method

  • Clean cauliflower florets thoroughly and set aside.
  • Heat oil in a pan. Add fennel seeds. After 2-3 seconds, add onion and salt, sauté well until the onions turn light brown.
  • Further add red chili powder, turmeric powder, garam masala and black pepper powder and fry for 2 minutes on low flame.
  • Next add tomatoes and cauliflower florets. Mix well. Cover and cook on a low flame for about 10 minutes stirring occasionally.
  • Check if the cauliflower florets are cooked well. Garnish with coriander leaves and serve with rice or roti.

Moong dal Payasam

Moong dal payasam is a Creamy and a delicious payasam made with yellow mung lentils (moong dal), jaggery and coconut milk. Moong dal payasam is a traditional South Indian delicacy and is also known as Parippu Payasam.

Ingredients

  • 1/2 cup moong dal
  • 1.5 cup water
  • 1/2 cup thick coconut milk
  • 3/4 cup jaggery, grated
  • 1/2 tsp cardamom powder
  • 10 – 12 cashew nuts
  • 1 tbsp dried coconut slices
  • 2 tbsp ghee

Method

  • Dry roast moong dal in a pan on medium heat till you get a nice aroma.
  • Pressure cook the roasted dal by adding 1.5 cup water until soft for 2 whistles.
  • Prepare jaggery syrup : boil 3 – 4 tbsp water, add grated jaggery to the boiling water. Boil it on a medium heat until it is slightly thick yet runny and of pouring consistency. Drain the jaggery syrup using a strainer to remove any impurities, set aside.
  • When the pressure releases, mash the cooked dal well. Make sure the dal is perfectly cooked.
  • Add cardamom powder, jaggery syrup and mix well. Bring the payasam to a gentle boil.
  • Pour thick coconut milk to the payasam and mix well. Turn off the flame once the payasam starts to boil.
  • Heat ghee in a separate pan, fry cashew nuts and coconut until slightly golden..
  • Pour fried cashew nuts and coconut over the payasam. Mix well. Serve.

Paneer butter masala

Paneer Butter Masala is one of India’s most popular paneer gravy recipe. This rich and creamy dish has pieces of paneer tossed in a tomato and cashew based curry. It has a mild sweet taste and pairs beautifully with naan or jeera rice.

Ingredients

  • 1 large onion, finely chopped
  • 2 large tomatoes
  • 250 gm paneer, cubed
  • 4- 5 cloves of garlic
  • 1 inch ginger
  • 15-20 cashews, soaked in water
  • 1 tbsp cream /milk (optional)
  • 1 tbsp butter
  • 1 tsp oil
  • 1 tsp cumin seeds (jeera)
  • 2-3 green cardamoms
  • 1 Inch stick of cinnamon
  • 3-4 cloves
  • 1 bay leaf
  • 1 tsp red chili powder
  • 1/2 tsp turmeric Powder
  • 2 tsp coriander powder
  • 1 tsp garam masala
  • salt to taste
  • 1 tsp sugar
  • 1 tbsp kasuri methi

Method

  • Heat oil in a pan on low flame. Add cardamom, cinnamon and cloves. Fry on low flame for few seconds. Add ginger and garlic to the pan and sauté for a minute.
  • Further, add chopped onions and fry them till they turn translucent. Then add chopped tomatoes and cashews, sauté till the tomatoes become soft. Add salt to taste. Transfer the mixture to a blender and grind it into a smooth paste
  • Heat butter in a pan on low flame add red chilli powder to it. Fry it for a few seconds. This will give a nice color to the gravy.
  • Add the onion tomato paste to the pan and mix it with the red chili powder. Cook for a couple of minutes.
  • Next, add garam masala, coriander powder and turmeric Powder to the mixture fry for 2 minutes. Also add some sugar to the gravy. Adding Sugar is optional but it gives a nice taste to the gravy. 
  • Now add cream to the gravy and mix everything well. The cream will give a richness to the gravy. If you want to skip it you can use a little bit of milk instead.
  • Sprinkle some crushed kasuri methi. Finally add the Paneer Cubes and cook everything for 3-4 minutes.
  • Garnish it with chopped Coriander, shredded Paneer or a drizzle of Cream. Serve hot with any Indian bread like Naan, roti, or with flavored rice like jeera Rice.

Rontos

Rontos, a popular Konkani dish is usually prepared during festive occasions or on holidays as it is relished leisurely. Rontos is best served with ‘Dali Thoy’ (Konkani name for tempered dal) and pickle. This combination is served by placing Rontos on a plate and lavishly pouring the ‘Dali Thoy’ (tempered dal) over it.

Ingredients

  • 2 cups rice Flour
  • salt to taste
  • warm water for kneading
  • 2 pieces banana leaf/ plastic sheets (for spreading the dough)
  • oil for deep frying

Method

  • Make a soft but not sticky dough with rice flour, salt and warm water.
  • Divide the dough into lime sized balls.
  • Lightly grease plastic sheets or a piece of banana leaf.
  • For spreading the rice dough, place 1 ball between 2 greased plastic sheets and spread evenly with hand, applying gentle pressure, until it is flat and round.
  • Smoothen the edges of the dough with your fingers if there are any cracks.
  • Deep fry in hot oil.
  • Serve hot with dali thoy (tempered dal) and pickle.

Vegetable Poha

Vegetable Poha is a quick breakfast or snack made of beaten rice or flattened rice from the Indian cuisines. Poha, also known as chura, aval, avalakki, or chivda in different parts of India, is a gluten-free ingredient is a great dish to serve for breakfast, snack, tea time, or quick dinner. Poha can also be a perfect lunch option for kids or for a weekend breakfast.

Ingredients

  • 1.5 cup poha
  • 1 large onion, finely chopped
  • 1 potato, finely chopped
  • 2 tomatoes, finely chopped
  • 1 carrot, finely chopped
  • 1/2 tsp mustard seeds
  • 2 tbsp oil
  • 1 strand curry leaves
  • 4 green chilies, finely chopped
  • 1/4 tsp turmeric powder
  • 2 tsp lemon juice
  • 2 tbsp coriander leaves, finely chopped
  • salt to taste

Method

  • Soak the Poha in water for 2 – 3 minutes. Strain the water and keep aside.
  • Place a pan over medium heat and splutter mustard seeds and add finely chopped potato. Sauté and fry until the potatoes turn light brown.
  • Next add chilies, curry leaves and finely chopped onion, sauté until translucent.
  • Further add carrots tomatoes and cook 2 minutes then add salt to taste and turmeric powder. sauté for few more seconds.
  • Now, add strained poha on low flame mix well and cook for few more seconds .
  • Switch off the flame, drizzle few teaspoons of lemon juice, garnish with coriander leaves and serve hot.

Chole masala

Chole masala, also known as chana masala is a delicious & flavorful Indian curry made by cooking chickpeas in a spicy onion tomato masala gravy. It can be eaten with basmati rice, roti, naan, poori, bhatura and plain parathas or even with flavored rice like jeera rice or ghee rice.

Ingredients

  • 1 cup white chick peas/chana, soaked
  • 1 large onion, finely chopped
  • 2 tomatoes, finely chopped
  • 3 tbsp oil
  • 1 bay leaf
  • 1 cinnamon
  • 2 cardamom
  • 1 tsp red chili powder
  • 1/4 tsp turmeric powder
  • 1.5 tsp coriander powder
  • 1 tsp chana masala
  • 1 tsp jeera powder
  • salt to taste
  • 1 tsp kasuri methi
  • 1/2 cup tea decoction
  • 1 cup water
  • For tempering :
    • 1 tsp ghee/oil
    • 1 tsp ginger, julienned
    • 2 green chilies, thinly sliced

Method

  • Wash and soak white chick peas/chana in water overnight or for 7 – 8 hours.
  • Keep tea decoction ready (boil same amount of tea dust and water for about two to five minutes) and keep aside.
  • Heat oil in a pressure cooker, add bay leaf, cinnamon and cardamom after few seconds add onion, sauté until translucent. Add salt to taste. fry until golden brown.
  • Next add masala powders : red chili powder, turmeric powder, coriander powder, chana masala, jeera powder fry until brown.
  • Further add tomatoes, sauté for 3 minutes. Add kasuri methi and soaked chana. Mix well.
  • Add tea decoction and 1 cup water. Mix well. Cover and pressure cook for 15 minutes or until the chana is cooked perfectly.
  • Open cooker lid once the pressure releases. Check if the chana is cooked well. Add water if required to adjust the consistency.
  • For tempering, Heat oil or ghee in a separate pan, add green chilies and ginger sauté for 2 seconds.
  • Pour the tempering over the cooked chana. Mix well. Serve with Poori or Bhatura

Carrot raita

Carrot Raita, also known as also called as Gajar ka raita is very quick to make and goes very well with parathas, roti or even biryani. Fresh carrots and curd (yogurt) are the main ingredients. It is good to have raitas, curd and fruit juices during summers as they are cooling as well as nutritious.

Ingredients

  • 1 cup curd/ yoghurt
  • 3/4 cup carrot, peeled and grated
  • 2 green chilies, finely chopped
  • salt to taste
  • 1 tbsp coriander leaves, finely chopped

Method

  • Rinse, peel and grate carrots, keep aside
  • In another bowl, take 1 cup fresh chilled curd/yogurt and whisk it till smooth. Avoid using sour tasting curd.
  • Add grated carrots, salt and chopped green chilies to the curd. Mix well.
  • Garnish with coriander leaves and serve it immediately or chill and then serve later with roti, paratha or rice.

Chemeen mappas | Prawns in coconut milk

The word ‘Mappas’ means lightly flavored dish which is tangy and cooked in coconut milk. Mappas is an easy traditional Kerala recipe, with a beautiful balance of flavors. It can be made with fish, prawns, chicken and even beef too. The natural sweetness from prawns and coconut milk is merged with the tanginess of kudampuli and mild spices. This delicious dish can be relished with Appam, Idiyappam or with rice.

Ingredients

  • 1/2 kg prawns
  • Fir masala paste:
    • 1/4 tsp turmeric powder
    • 1/4 tsp pepper powder
    • 1/2 tsp chili powder
    • 1.5 tsp coriander powder
    • 4 pearl onions/shallots
  • 3 tbsp coconut oil
  • 1/2 tsp mustard seeds
  • 1/4 tsp fenugreek seeds/ methi
  • 1 tsp ginger, julienned
  • 12 – 15 garlic cloves
  • 2 green chilies, slit
  • 1 large onion, thinly sliced
  • 1 large kudampuli, washed and soaked in warm water
  • 1 cup thick coconut milk
  • salt to taste

Method

  • Wash the prawns thoroughly. Shell and devein.
  • For masala paste, grind shallots, turmeric powder, pepper powder, chili powder, coriander powder into a fine paste and set aside.
  • Heat oil in a pan. Splutter mustard seeds, add fenugreek seeds, ginger, garlic, green chilies, curry leaves and onions. Fry until the onion turns golden in color.
  • Further, add the ground masala and fry for a few minutes on a low flame until the raw smell of the masala goes away.
  • Add the kudampuli soaked in water and boil. At this point, add chemeen (prawns) and salt. Cover and cook on a low flame till the prawns are cooked and the gravy thickens. This takes around 15 minutes.
  • Finally add thick coconut milk and few curry leaves. Cook for a few minutes. Turn off the flame once it starts to boil.
  • Serve hot with Appam, Idiyappam or rice.

Snake gourd fritters

Snake gourd or Padwal, is a rich source of dietary fibers to aid in digestion, it also has significant amounts of vitamins C and E and antioxidants, which improve skin and hair health and remove harmful free radicals from injuring the healthy cells in the body. Snake gourd fritters is a very simple dish you can prepare within half an hour. These fritters are crispy from outside and soft from inside. Snake gourd fritters can be had as an evening snack along with a cup of tea/coffee or along with rice and dal. Snake gourd fritters are usually fried just before serving, Once fried serve immediately.

Ingredients

  • 1 snake gourd, cut into rings
  • 1 cup rice flour
  • 1/2 cup all purpose flour/maida
  • 1 tsp red chili powder
  • salt to taste
  • asafoetida/hing -a pinch

Method

  • Clean and cut snake gourd into rings. Apply red chili powder, salt and asafoetida to the rings. Mix well. Cover and keep aside for 15 -30 minutes. Further, in a bowl, mix rice flour and all purpose flour/maida.
  • After 30 minutes, squeeze out excess water from marinated snake gourd. Dip the rings one by one into the flour mix. Dust off excess flour from the rings using a strainer.
  • Heat oil in a kadai for deep frying. Gently add the snake gourd rings one by one in small batches and fry until it turns golden brown.
  • Transfer the fried snake gourd on kitchen towel. Serve immediately.

Mushroom pepper fry

This mushroom pepper fry is chettinad based, spicy and quick fry. Mushrooms are protein packed and best vegetarian alternative to meat. The addition of pepper along with mushrooms takes the dish to a new level. Small button mushrooms works best for this recipe. This fry goes well with chapati/roti but can be paired with rice too.

Ingredients

  • 200 gm cleaned button mushroom, diced
  • 1 large onion, thinly sliced
  • 1 tomato, finely chopped
  • 1 tbsp oil
  • 1/2 tbsp ginger garlic paste
  • 1/2 tsp cumin seeds/jeera
  • 1/2 tsp red chili powder
  • 1/4 tsp turmeric powder
  • 1 tsp coriander powder
  • 1 tsp black pepper powder
  • salt to taste
  • 1 strand curry leaves
  • 2 tbsp coriander leaves, finely chopped

Method

  • Heat oil in a wok, splutter cumin seeds. Add chopped onion and sauté for few minutes.
  • Add salt and ginger garlic paste sauté for few seconds. Now add curry leaves, red chili powder, turmeric powder, coriander powder and fry for 2 minutes. Further add chopped tomatoes. Mix well.
  • Next add chopped mushroom and 2 tbsp water. Mix well. Cover and cook on a low flame for 5 – 7 minutes.
  • Once the mushroom is cooked well, add 1 tsp black pepper powder. Mix well. Garnish with coriander leaves and serve with rice or chapati.
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