Cabbage Stir Fry (Version 2) / Cabbage Poriyal
This version of Cabbage poriyal is the basic version of the poriyal but it will be very tasty and healthy. When we want to eat something light and healthy, this version of cabbage poriyal is a good choice. Time of Preparation : 20 minutes No of Servings : 2 Spice level : 3 Ingredients: Cabbage – 4 cups (thinly chopped) Mustard seeds – 1/2 tsp Asafoetida – a pinch Split Urad dal – 1 1/2 tsp Green Chillies – 2 (slit lengthwise) Grated ginger – 1 tsp Curry leaves – a few Grated coconut – 1 tbsp Oil – 1 tsp Salt – to taste Method of Preparation: Heat oil in a pan and add the mustard seeds followed by the asafoetida, curry leaves, split urad dal, green chillies and grated ginger. Fry for a minute and add the...
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Avarakkai Carrot Poriyal (Stir Fry)
A simple and delicious stir fry with broad beans and carrot. Whenever I have left over vegetables such as beans, carrot or cabbage, I mix them all and make a simple poriyal to go with rice. It is healthy with less oil and a perfect side for rice and sambar/rasam. Ingredients: Broad beans (avarakkai) – 300 gram Chopped carrot – 1 cup Oil – 1 tsp Mustard seeds – 1/2 tsp Urad dal – 1 tsp Died red chili – 2 A pinch of asafoetida A few curry leaves Shredded coconut – 2 tbsp (optional) Turmeric powder – 1/4 tsp Salt to taste Method of Preparation: Snap off the ends and remove the strings from avarakkai. Cut into small pieces. Peel and chop carrots into small cubes. Boil beans and carrot with turmeric powder and 3/4 cup of water...
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Chayote and Carrot Stir Fry – Chow Chow and Carrot Poriyal
Chayote is know as Chow Chow or Bengaluru Kathirikkai in tamil language. This pear shaped vegetable is low in calories and rich in nutrition. We commonly use this vegetable in sambar and other curries. Today I have made a simple chayote and carrot stir fry which can be served with rice or roti. A simple low calorie dish for everyday meal with lots of nutrients. Ingredients: Chayote or chow chow – 1 (big) Medium size carrots – 3 Finely chopped shallots or onions – 1/2 cup A few curry leaves Oil – 1 tsp Mustard seeds – 1 tsp Urad dal – 1 tsp A pinch of turmeric powder Salt to taste Masala to grind: Oil – 1/2 tsp Channa dal – 1 tbsp Dried red chilies – 2 Fennel seeds – 1/4 tsp Method of Preparation: Heat 1/2...
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Cabbage Peas Stir Fry / Cabbage Peas Poriyal
The Cabbage Peas Poriyal is the one which is served in all the special occasions in Southern India. This is the easiest stir fry and adding peas to the cabbage gives extra taste to the dish. Time of Preparation : 20 minutes No of Servings : 3 to 4 Spice level : 2 Ingredients: Oil – 2 tsp Mustard Seeds – 1/2 tsp Asafoetida – a pinch Curry leaves – a few Split Urad dal – 1 tbsp Channa dal – 2 tsp Green Chillies – 4 (slitted lengthwise) Onions – 1/4 cup (finely chopped) Cabbage – 3 cups (thinly chopped) Peas – 1 cup (Ive used frozen peas) Salt – to taste Method of Preparation: Heat oil in a pan and add the mustard seeds. When it splits add the asafoetida, curry leaves, channa dal, urad dal and...
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Sorakaya Poriyal / Bottle Gourd Stir Fry
I generally make kootu with Bottle gourd. Today I enjoyed my meal with Vathakuzhambu, Paruppu Thuvayal and Sorakaya Poriyal. This stir fry is a very simple dish and it is tasty too. Generally it goes well with any spicy curry. Time of Preparation : 30 minutes Spice level : 3 No of Servings : 3 Ingredients: Bottle (small size) – 1 (chopped into small cubes) Onion – 1/4 cup (finely chopped) Green Chillies – 4 (slitted lengthwise) Channa dal – 4 tbsp Salt – to taste Mustard seeds – 1/4 tsp Oil – 1 tbsp Asafoetida – a pinch Urad dal split – 1 tsp Turmeric powder – 1/4 tsp Coconut (grated) – 2 tbsp Method of Preparation: Soak the channa dal for 1 hour. Heat oil in a pan and add mustard seeds followed by urad dal, asafoetida,...
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Karamani Poriyal – Yard Long Bean Stir Fry
This is a simple stir fry and can be served with rice and also as a dry subzi with roti. Yard long beans are good source of protein, vitamin A, thiamin, riboflavin, iron, phosphorus, and potassium, and a very good source for vitamin C, folate, magnesium and manganese. This is a tasty and nutritious vegetable but most of us seldom cooks it. I am going to be a regular user of this vegetable from now on. You can simply blanch this vegetable and add it to your curries or stir fry. Ingredients: Karamani or long beans – 1 lb (1/2 kg) Oil – 2 tsp Mustard seeds – 1 tsp Urad dal – 1 tsp Few curry leaves Shredded coconut – 3 tbsp Ginger – 1/2 inch piece Garlic cloves – 3 Fennel seeds – 1 tsp Dry red chilies...
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Cabbage Stir Fry
This is one of the easiest south Indian Side dishes. You can make it with so few ingredients and in such less time. There are lot of ways to make cabbage fry and this is one among them. My mother-in-law made this fry and it tasted soo good. I just love the flavor of cabbage. Try this simple cabbage fry recipe and let me know how it turned out for you. Preparation Time: 30 minutes Spice level : 2 out of 5 No Of servings : 2-3 Ingredients: Cabbage : 1 small head (washed and chopped in to small pieces) Onion : 1 small ( chopped) Chana dal : 1/2 tbsp Mustard seeds: 1 tsp Urad dal : 1 tsp Green Chilies : 3-4 (according to your spice level) Tomato : 1/2 (chopped into pieces) Method Of Preparation...
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Broccoli Stir Fry
From Wikipedia Broccoli is a plant in the cabbage family, whose large flower head is used as a vegetable. Boiling reduces the levels of suspected anti-cancer compounds in broccoli, with losses of 20 – 30% after five minutes, 40 – 50% after ten minutes, and 77% after thirty minutes.However, other preparation methods such as steaming, microwaving, and stir frying had no significant effect on the compounds. Steaming broccoli for 3–4 minutes is recommended to maximize potential anti-cancer compounds, such as sulforaphane. Broccoli is high in vitamin C, as well as dietary fiber. A single serving provides more than 30 mg of Vitamin C and a half-cup provides 52 mg of Vitamin C. Broccoli is also an excellent source of indole-3-carbinol, a chemical which boosts DNA repair in cells and appears to block the growth of cancer cells. A high...
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Carrot & Beans Stir Fry (Poriyal)
Carrot and Beans stir fry is one of the easiest stir fries to cook. It’s healthy and you can make it real quick. In South India it’s must to have porial (Stir fry ) in your meal. It’s really easy to make and good for your health too. This stir fry is one of my favorites and I make it atleast once in a week. It goes well with sambar rice, appalam poo kozhambhu etc.. Preparation Time : 30 mins No of servings : 3-4 Spice level : 2 out of 5 Ingredients : Carrot : 3 (chopped into small pieces ) Beans : 200gms (Chopped into small pieces) Green Peas : 1/2 cup (optional) Onion: 1(medium) (Finely chopped) Green Chilies : 3-4 (According to your spice level) Coconut : 1/2 cup (shredded) Oil : 1 tbsp Mustard seeds...
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Beans Poriyal / Beans Stir fry
I love all the vegetables especially when they are cooked in a simple way..Beans poriyal is one of that kind. It is nutritious too. It goes well with Sambar, Rasam.. Time of Preparation : 20 minutes No of Servings : 2 Spice level : 3 out of 5 Ingredients: Beans – 200g (cut into small cubes) Onions – 1/2 (finely chopped) Mustard seeds – 1/2 tsp Red chillies / green chillies – 4 (according to spice level) Coconut – 1 tbsp Oil – 1 tbsp Salt – to taste Asafoetida – a pinch Curry leaves – a few Method of Preparation: Take the beans in a microwave bowl and add little salt and sprinkle some water. Cover it with a plate and microwave it for 5 minutes so that they are half cooked. In the meantime heat oil in...
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Sprouted Green Gram (Moong) Stir Fry
I adapted this recipe from vazhayila.com by Sarah and totally loved it. I have always loved green gram, which is, lucky for me (and you) – is healthy and nutritious. I was totally impressed by this recipe and made it with sprouted moong (Green Gram), it really came out very tasty. Thanks to Sarah for sharing this wonderful recipe. Ingredients: Sprouted Moong (Green Gram) :2 cups Onion : 1/2 (medium) (finely chopped) Garlic : 3 (cloves) (pressed) Green Chilies : 3-4 Shredded coconut : 1/2 cup Crushed Peppercorns : 1 tsp Turmeric Powder : 1/4 tsp Mustard Seeds : 1/2 tsp Urad dal : 1/2 tsp Curry Leaves : 4-5 Salt : according to taste Method Of Preparation : Heat oil in a kadai (a fry pan) add mustard seeds, urad dal and curry leaves. Once it sputters add...
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Calphalon Commercial Nonstick 10-Inch Stir Fry
When it comes to Nonstick, I love Calphalon. Amazon offers this Calphalon Commercial Nonstick 10-Inch Stir Fry for just $39.99 shipped. It has some good reviews in Amazon. Nearly 50% less than the original price of $80.00 🙂 Product Description: The choice for today’s health-conscious home chefs. With its advanced nonstick surface, you can stir-fry with little or no added oils or butter. The hard anodized, heavy-gauge aluminum pan has superior heat control and superior durability with an exterior that is guaranteed to never chip, crack or peel. The specially engineered Cool V handle is designed for better balance, offering a safer and more secure grip. Made of a heavy-gauge aluminum, that provides superior cooking performance by distributing the heat evenly so there are no hot spots as you cook. It features a multi-layer nonstick interior, called LRS3 (Lifetime...
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Fish Puttu – Shredded Fish Stir Fry
Fish puttu is a traditional kerala dish. It’s usually cooked with shark or king fish. In south India we call it as “sura puttu” and it is most popular in all non-vegeterian cooking. It goes well with fish kuzhambhu and sambar. It can also be a great side-dish for biryani. It’s hard to find shark meat where we live, so I substitute it with Tilapia, which actually taste almost as good as shark puttu. If you are lucky to get shark meat use that instead. It’s very easy to make and tastes awesome. Preparation Time: 30 minutes No of servings: 4-5 Spice Level: 3 out of 5 Ingredients : Fish : 800gms (You can use any fish, I’ve used Tilapia) Onion : 1 (large) (finely chopped) Garlic pods : 8-9 (finely chopped) Green chilies : 6-7 (Finely chopped) (Adjust...
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Simple Brussels Sprouts Fry
Brussels Sprouts are leafy green vegetable and they look like a small cabbage bud. They are rich in protein, dietary fiber, vitamins, minerals and antioxidants. They are rich in vitamin A and C and said to contain sinigrin, which protect against colon cancer. Learn more about Brussels sprouts from Wikipedia or here. Today I have prepared a simple fry in Indian style which can be served with rice and sambar or rasam or even as a salad with chapathi. Do not over cook the vegetable since it will become too soft and releases an odour which some people may dislike. It is not ideal for people with thyroid dysfunction to eat this vegetable on a regular basis, although a reasonable intake once in a while wouldn’t hurt. Preparation time: 25 minutes No. of servings: 3 to 4 Spice level: 2.5 out of...
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Stuffed Karela Fry – Stuffed Bitter Gourd Fry
Karela or pagarkai (tamil) is Bitter Gourd. Stuffed Karela Fry is bitter gourd stuffed with spiced vegetable such as potatoes, carrots or mixed vegetables. I have used spiced potatoes today. Though you are not a huge fan of this vegetable due to its bitterness, try this recipe, your opinion may change just like mine. And for bitter gourd lovers, this is a treat. So try this at home and let me know your comments. Ingredients: Bitter gourd (Karela) – 4 Tamarind juice – 1 cup (from a marble size tamarind) Lime juice from half lime Salt – 1/2 tsp For Stuffing: Oil – 2 tsp Chopped onion – 1/2 cup Green chilies – 2 Fresh grated ginger – 1 tsp Fresh grated garlic – 1 tsp Turmeric powder – 1/2 tsp Chili powder – 1 tsp Coriander powder –...
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Steamed Plantain Fry – Vazhakkai Vega Vaitha Curry
This is another version of plantain fry in which we cook the plantain in tamarind and turmeric mixture and then add the spices to it. This is my mom’s recipe and I love it. I have always loved the proper South Indian vegetarian food that is served in a plantain leaf with all the simple and yummy dishes during a festival or an occasion. This is one of the dishes they prepare during those times. I hope you enjoy it. Here you go… Preparation time: 30 minutes No. of servings: 3 Spice level: 3.5 out of 5 Ingredients: Plantain – 4 Whole tamarind – 1 and 1/2 tbsp (or tamarind concentrate – 1 tsp) Turmeric powder – 1/2 tsp Oil – 2 tbsp Mustard seeds – 1 tsp Urad dal or split black gram – 1 tsp Curry leaves –...
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Vendakkai Poriyal – Okra Fry (Version 2)
Okra also known as lady’s finger is popular in Indian cuisine. It is chopped and stir fried along with spices and used in gravy based dishes, in morkuzhambu or khadi and in sambar, etc. Today I have made a stir fry along with peanuts and spices. I tasted this in one of our friend’s party and I loved it. I tried it recently and it came out really good. Those who don’t like okra will definitely fall in love with this. Try this and let me know. Here you go… Preparation time: 30 minutes No. of servings: 3 Spice level: 3.5 out of 5 Ingredients: Okra – 300 grams Peanuts – 1/4 cup Curry powder or sambar powder – 1 tbsp Chili powder – 1/2 tsp Cumin powder – 3/4 tsp Salt to taste Oil – 3 tbsp Mustard...
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Vazhakkai Poriyal – Easy Plantain Fry
ST Authors Meet up – Day 2 Happy Republic Day everyone… Today is our second day together. We were watching some special programs in tamil channels and just chilling at home. Today we prepared Plantain Fry, Appala Poo Kozhambu, Cabbage kootu, Rasam and papad. And I made this plantain fry which is quick and simple. Here you go… Preparation time: 25 minutes No. of servings: 5 Spice level: 3 out of 5 Ingredients: Raw plantain – 2 Sambar powder – 1 and 1/2 tbsp (adjust to spice level) Oil – 2 tbsp Mustard seeds – 1tsp Curry leaves – a few Salt to taste Method of Preparation: Remove the skin off the plantains and cut into slices (neither thin nor thick). Heat a tbsp of oil in a deep bottomed pan and add mustard seeds. Once they splutter, add...
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