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.

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

• 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.

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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.

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 :

**********

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 :

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

• 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 :

**********

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.

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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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.

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

•  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.

• Ideal for Idly and Dosai.

  

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