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26 December 2013

Cabbage Poriyal Recipe / Cabbage Stir Fry

Cabbage Poriyal  / Cabbage Stir Fry
Ingredients :
**********
Cabbage - 1 cup
Onion - 1/4 cup
Green chilli - 1 no
Coconut - 4 tspn
Mustard seeds - 1/4 tspn
Urud dhal - 1/4 tspn
Salt to taste
Oil needed
Curry leaves needed

Method :

*******

  • Heat a pan add little oil and  saute mustard, urud dhal, curry leaves.

  • Add chopped onion, green chillies and saute well.
  • Add shredded cabbage sprinkle salt and little water and cook for few minutes till the raw smell goes off.
  • Add raw grated coconut and mix well.

  • Saute for few minutes in a low flame and serve hot.

  • Cabbage poriyal is ready to serve.
Cabbage Poriyal  / Cabbage Stir Fry
Cabbage Poriyal  / Cabbage Stir Fry
Cabbage Poriyal  / Cabbage Stir Fry
Cabbage Poriyal  / Cabbage Stir Fry

      
    Ingredients :
    **********
    Cabbage - 1 cup
    Onion - 1/4 cup
    Green chilli - 1 no
    Coconut - 4 tspn
    Mustard seeds - 1/4 tspn
    Urud dhal - 1/4 tspn
    Salt to taste
    Oil needed
    Curry leaves needed

Method :

*******

  • Heat a pan add little oil and  saute mustard, urud dhal, curry leaves.

  • Add chopped onion, green chillies and saute well.

  • Add shredded cabbage sprinkle salt and little water and cook for few minutes till the raw smell goes off.

  • Add raw grated coconut and mix well.

  • Saute for few minutes in a low flame and serve hot.

  • Cabbage poriyal is ready to serve.

  • Ideal for rice varieties.

Sending this recipe to Eat vegetables stay healthyjusteat


Sending this recipe to cooking with green





Vegeteble Kurma / Mixed Vegetable Kurma / Chapati Kurma

Vegeteble Kurma / Mixed Vegetable Kurma

Vegeteble Kurma / Mixed Vegetable Kurma

Ingredients :
**********
Carrot -1 small cup
Beans - 1 small cup
Potato - 1 small cup
Green peas - 1/2 cup
Cauliflower - 1 small up
Onion - 1/2 small cup
Tomato - 1/2  small cup
Ginger garlic paste - 1 tspn
Cloves, cinnamon, cardamom - 2 nos
Coriander leaves to garnish
Coconut oil needed
Salt to taste

Method :
********

  • Cut the vegetables in to medium cube shapes.

  • Heat a pan with coconut oil ,saute with cloves, cinnamon, cardamom.

  • Cut the onion into small slices and saute well.

  • Add ginger garlic paste and saute well.
  • Add chopped tomato and saute well.

  • Add carrot, beans, potato, cauliflower, peas ,salt and saute well.

  • Add little water and cook it for 2 whistle.
For grinding :
***********
Grated coconut - 1/4 cup
Chilli powder - 1/2 tspn
Coriander powder - 1/2 tspn
Turmeric powder - 1/4 tspn
  • Grind the listed ingredients in to coarse form.

  • Add grinded masala to the vegetable mixture and mix well.
  • Add grinded masala to the vegetable mixture and mix well.

  • Saute for few minutes in a low flame.

  • Garnish with coriander leaves and serve hot.
Vegeteble Kurma / Mixed Vegetable Kurma


Vegetable Chapati Roll
Vegetable Chapati Roll And Vegeteble Kurma

Vegetable Chapati Roll And Vegeteble Kurma

Vegeteble Kurma / Mixed Vegetable Kurma


Vegetable Chapati Roll And Vegeteble Kurma

Vegetable Chapati Roll And Vegeteble Kurma

Vegetable Chapati Roll And Vegeteble Kurma

Vegeteble Kurma / Mixed Vegetable Kurma


Vegeteble Kurma / Mixed Vegetable Kurma



Vegetable Kuruma :

 ***************
Ingredients :
**********
Carrot -1 small cup
Beans - 1 small cup
Potato - 1 small cup
Green peas - 1/2 cup
Cauliflower - 1 small up
Onion - 1/2 small cup
Tomato - 1/2  small cup
Ginger garlic paste - 1 tspn
Cloves, cinnamon, cardamom - 2 nos
Coriander leaves to garnish
Coconut oil needed
Salt to taste

For grinding :
***********
Grated coconut - 1/4 cup
Chilli powder - 1/2 tspn
Coriander powder - 1/2 tspn
Turmeric powder - 1/4 tspn

Method :
********

  • Cut the vegetables in to medium cube shapes.

  • Heat a pan with coconut oil ,saute with cloves, cinnamon, cardamom.

  • Cut the onion into small slices and saute well.

  • Add ginger garlic paste and saute well.

  • Add chopped tomato and saute well.

  • Add carrot, beans, potato, cauliflower, peas ,salt and saute well.

  • Add little water and cook it for 2 whistle.

  • Grind the listed ingredients in to coarse form.

  • Add grinded masala to the vegetable mixture and mix well.

  • Saute for few minutes in a low flame.

  • Garnish with coriander leaves and serve hot.

  • Ideal for chapati and rotis.



 Chapati:

 *******
Ingredients :

**********
Wheet Flour - 2 cup
Salt to taste
Oil /Butter -2 tspn

Method :
*******
  • Prepare the dough with salt and little butter,wrap the dough with wet cloth and keep for 1/2 an hour.

  • Heat the tawa and make chapatis.


For Vegetable Chapati Roll :
***********************

Moringa Leaves Porial Recipe / Murunga keerai Porial / Drumstick Leaves Porial Recipe

Murunga keerai Porial With simple potato roast

Murunga keerai Porial With simple potato roast

Ingredients :

**********

Moringa leaves
1 cup
Small onion
1/4 cup
Grated coconut
1/4 cup
Garlic pods
3 nos
Chilli powder
1/2 tspn
Salt
To taste
Mustard seeds
1/4 tspn
Urud dhal
1/4 tspn
Coconut oil
Needed
Curry leaves
needed

Method :
*********

  • Clean the moringa leaves without any sticks.

  • Wash it thoroughly.

  • In a pan add little oil and  saute mustard, urud dhal, curry leaves.

  • Add onion and saute well.


  • Add onion and saute well.

  • Add moringa leaves mix well.

  • Sprinkle salt and little water and cook for few minutes till the raw smell goes off.
For grinding :

************

Grated coconut
1/4 cup
Cumin seeds
1 tspn
Chilli powder
1/2 tspn
Garlic pods
5 nos

  • Grind the listed ingredients in to coarse form.

  • Add grinded masala and mix well.
  • Add grinded masala and mix well.

  • Saute for few minutes in a low flame and serve hot.

  • Murunga keerai porial is ready to serve.

Murunga keerai Porial

Murunga keerai Porial With simple potato roast

Murunga keerai Porial With simple potato roast

Murunga keerai Porial

Murunga keerai Porial With simple potato roast

Ingredients :

**********

Moringa leaves
1 cup
Small onion
1/4 cup
Grated coconut
1/4 cup
Garlic pods
3 nos
Chilli powder
1/2 tspn
Salt
To taste
Mustard seeds
1/4 tspn
Urud dhal
1/4 tspn
Coconut oil
Needed
Curry leaves
needed


For grinding :

**********

Grated coconut
1/4 cup
Cumin seeds
1 tspn
Chilli powder
1/2 tspn
Garlic pods
5 nos


Method :
*********

  • Clean the moringa leaves without any sticks.

  • Wash it thoroughly.

  • In a pan add little oil and  saute mustard, urud dhal, curry leaves.

  • Add onion and saute well.

  • Add moringa leaves mix well.

  • Sprinkle salt and little water and cook for few minutes till the raw smell goes off.

  • Grind the listed ingredients in to coarse form.

  • Add grinded masala and mix well.

  • Saute for few minutes in a low flame and serve hot.

Vegetable Chutney / Side dish for Idly and Dosai

Vegetable Chutney / Side dish for Idly and Dosai

    Ingredients :
    **********
    Brinjal - 2 nos
    Potato - 2 nos
    Onion - 2 nos
    Tomato - 2 nos
    Green chilli - 2 nos
    Mustard seeds - 1/4 tspn
    Urud dhal - 1/4 tspn
    Salt to taste
    Oil needed
    Coriander leaves to garnish
    Curry leaves needed
    Asafoetida a pinch
    Turmeric powder - 1/4 tspn
    Red chilli powder - 1/4 tspn

Method :

*******
  • Cut all the vegetables (brinjal,potato,onion,tomato) in to cubes.

  • Heat a pan with oil saute with mustard seeds, urud dhal, curry leaves and sliced green chillies.

  • Add all the vegetables saute for 5 minits.

  • Add water, salt, turmeric powder, chilli powder and cook it in a low flame for some time.

  •  Add asafoetida to the vegetables and switch off after all the vegetables are well cooked.

  • Smash the vegetables with the smasher.

  • Add coriander leaf and stir well.

  • Vegetable chutney is ready.

  • Ideal for Idly and Dosai.

Vegetable Chutney

Vegetable Chutney / Side dish for Idly and Dosai

    Ingredients :
    **********
    Brinjal - 2 nos
    Potato - 2 nos
    Onion - 2 nos
    Tomato - 2 nos
    Green chilli - 2 nos
    Mustard seeds - 1/4 tspn
    Urud dhal - 1/4 tspn
    Salt to taste
    Oil needed
    Coriander leaves to garnish
    Curry leaves needed
    Asafoetida a pinch
    Turmeric powder - 1/4 tspn
    Red chilli powder - 1/4 tspn

Method :

*******
  • Cut all the vegetables (brinjal,potato,onion,tomato) in to cubes.

  • Heat a pan with oil saute with mustard seeds, urud dhal, curry leaves and sliced green chillies.

  • Add all the vegetables saute for 5 minits.

  • Add water, salt, turmeric powder, chilli powder and cook it in a low flame for some time.

  • Add asafoetida to the vegetables and switch off after all the vegetables are well cooked.

  • Smash the vegetables with the smasher.

  • Add coriander leaf and stir well.

  • Vegetable chutney is ready.

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