Brinjal / Egg plant Roast

Brinjal / Egg plant Roast

Brinjal / Egg plant Roast

Ingredients :

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Brinjal /Egg plant -1 big size

Tamarind water -1/2 cup

Chicken fry masala - 2 tspn

Turmeric powder -1/4 tspn

Salt to taste

Coconut Oil -2 tspn

Method :

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• Wash and cut brinjals in round thin slices.

• Soak the sliced brinjal into tamarind  and salt water for 1/2 an hour.

• Prepare a paste with chicken fry masala powder, turmeric powder and salt.

• Rub the masala paste on both sides of the brinjal slices and marinate  for 1/2 an hour.

• Heat non stick tawa with little oil in a low flame and roast it to golden brown and crispy.

• Brinjal roast is ready.

• Its a easy recipe.

• Ideal for curd rice and veg pulao.

  

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Avial Recipe

Avial Recipe

Avial Recipe

Avial Recipe

Ingredients:

 

Cucumber -1 small

Drumstick -1

Raw plantain -1

Raw Mango - few pieces

Elephant foot yam -50 grams

Brinjal -2

snake gourd - 1 small

Cluster Beans - 50 gms

Green chilli -2

Curd -2 tbsp

Grated coconut - 1 cup

Coconut oil - 3-4 tsp

Fenugreek seeds -few

Curry leaves - few

Salt To taste

Method: 

• Cut all the vegetables Thinly sliced into 2 Inch length pieces.

• Combine the Elephant foot yam with 1/4 cup of water and 1 tspn of coconut oil,and cook on a low flame till they are half done.

• Pressure cook the remaining of the vegetables,coconut oil,water if required and salt, mix well and cook for 1 whistles.

• Grind grated coconut, green chillies,turmeric and Fenugreek seeds and keep aside.(Do not grind to a smooth paste)

• Add the grinded mixture with the cooked vegetables and cook for a few minutes or till it becomes semi-dry.

• Now add curd and mix gently and simmer for 2 to 3 minutes.

• Garnish it with curry leaves and 2 tspn of coconut oil.

(If we are adding raw mangoes we can skip curd or add 1 tspn curd)

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Broccoli Potato Curry

 Broccoli Potato Curry

 Broccoli Potato Curry

Ingredients: 

 

Broccoli - 1 (250 gms,cut into pieces)

Onion  - 1 (sliced)

Potato  - 2 no (Cut into small pieces)

Tomato   1/2 medium

chilli powder  - 1/2 tsp

Turmeric powder  - a pinch

Curry masala powder -1 tspn

Salt -as  needed

Oil     2-3 tsp

curry leaves - few

Grated coconut -1/4 cup

Mustard seeds - 1/4 tspn

Fennel seeds - 1/4 tspn

Cumin seeds - 1/4 tspn

Method :

 

• Half Boil broccoli and potato separately and strain it.

• Heat oil in a pan.

• Add Mustard seeds,Fennel seeds,Cumin seeds and curry leaves.

• Fry onion and add chopped tomato with it saute well.

• Add turmeric powder,curry masala powder,chilli powder and fry well.

• Add boiled broccoli and potato to the mixture.

• Add salt to taste and add little water and let it boil for 2 mints.

• Add grinded coconut with it and saute for a short time.

• Garnish with coriander leaves and serve hot.

• Good combination for chapatti and dosa.                        
  
  
  
  
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Vegeteble Kurma / Mixed Vegetable Kurma / Chapati Kurma

Vegeteble Kurma / Mixed Vegetable Kurma

Vegeteble Kurma / Mixed Vegetable Kurma

Ingredients :

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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 :

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• 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.

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

• 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.

Grated coconut - 1/4 cup

Chilli powder - 1/2 tspn

Coriander powder - 1/2 tspn

Turmeric powder - 1/4 tspn

• 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 :

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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 :

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Wheet Flour - 2 cup

Salt to taste

Oil /Butter -2 tspn

Method :

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• 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 :

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• Spread the veg kuruma evenly on the chapati and roll it and cut it in to pieces.

  

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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 :

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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 :

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• 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.

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

• 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

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.

• Murunga keerai porial is ready to serve. 
• Ideal for rice varieties. 

  

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