Baby Potato Fry

Ingredients:

Baby potatoes - 250 g
Garlic - 10 (chop into thin slices)
Red chilli pdr - 1 tsp
Turmeric pdr - a pinch
Roasted and crushed peanuts - 4 tsp
Salt - to taste
Oil - 6 tsp
Mustard - 1/2 tsp
Hing - a pinch
curry leaves


Method:

1. Cook baby potatoes in the pressure cooker for 3-4 whistles
2. Peel off the skin and keep it aside
3. In a pan, heat oil and splutter mustard
4. Fry curry leaves, hing, turmeric pdr and garlic
5. Add chilli pdr and salt and saute
6. Add the potatoes and fry them in low heat for 5 mins
7. Add the crushed peanuts and saute for a min

Goes well with any variety rice

Stuffed Bhendi fry

Ingredients:

Okra /Bhendi - 1/4 kg
Corn flour - 3 tsp
Sambar pdr - 4 tsp
Oil - 4 tsp
Salt - to taste
Lemon juice - few drops

Method:

1.Wash & dry okra. Cut the head & slit open halfway through okra
2. In a bowl mix sambar powder, corn flour, salt, lime juice & few drops of water to make a paste
3. Stuff the mixture in the bhendi and set aside for 10 min
4. Heat oil in a pan and shallow fry the bhendi. Sprinkle little water and saute well till the bhendi is cooked well

Pudalangai Kootu

Ingredients:

Snake gourd(Pudalangai) - 1
Channa dal - 1/2 cup
Onion - 1/2 chopped
Green chili - 3
Turmeric pdr -  ½ tsp
Mustard -  ½ tsp
Cumin seeds - ½ tsp
Salt - to taste
Oil - 2 tsp
Curry leaves

Method:

1. Wash and scrape the skin off the snake gourd. Slit the gourd open and remove the seeds. Cut it into small pieces
2. Cook the dal with turmeric powder in a cooker for 3 whistles
3. Take a frying pan and heat oil. Splutter mustard and cumin seeds
4. Add the chopped onion, curry leaves and  green chili. Fry till the onions turn light brown. Add the snake gourd and salt
5. Once the veg is cooked, add the cooked dal. cook for 5 mins
6. Garnish with coriander leaves

Brinjal Fry

Ingredients:

Brinjal - 1/2 kg (cut lengthwise)
Onion - 1/2 chopped
Gr.chillies - 2
Sombu - 1/2 tsp
Mustard - 1/4 tsp
Red chilly pdr - 1 tsp
Oil - 4 tsp
Salt - to taste
Coriander leaves

Method:

1. Heat oil in a pan
2. Splutter mustard and sombu
3. Add onions, gr.chillies and fry well
4. Add the brinjal and add the redchilly pdr and salt and fry well till the brinjal is cooked. No need to add water
5. Garnish with coriander leaves

Sauteed Cauliflower

Ingredients:

Cauliflower - Cut into very small florets
Turmeric pdr - 1/4 tsp
Cumin powder (Jeera pdr) - 1 tsp
Chilli pdr - 1/2 tsp
Salt - to taste
Oil - 3 tsp

Method:

1. Heat oil in a pan
2. Add the cauliflower and saute
3. Add turmeric, cumin pdr, chilli pdr, salt and saute on a low flame till the cauliflower is cooked

Note:

Do not add water

Potato Podimas

Ingredients:

Potato - 2 (cut into thin slices)

Garlic - 2 cloves (cut into thin slices)

Chilly pdr - 1 tsp

Turmeric pdr - 1/4 tsp

Mustard - 1/4 tsp

Salt - to taste

Oil - 4 tsp

Method:

1. Heat oil in a pan. Splutter mustard.

2. Saute the garlic. Add the potato, chilly pdr, turmeric pdr and salt

3. Fry till the potato is cooked. Do not add water

Pavakkai/Bitter gourd Fry

Ingredients:

Bitter gourd - 2 (cut into thin slices)
Chilly pdr - 1 tsp
Turmeric pdr - 1/2 tsp
Coriander pdr - 1/2 tsp

All purpose flour - 2 tsp
Bread crumbs - 4 tsp
Oil for frying
Salt - to taste

Method:

1. Wash bitter gourd and drain the water completely

2. Add chilly pdr, turmeric pdr, coriander pdr,bread crumbs, salt and 2 tsp oil to the bitter gourd pieces and mix well

3. Heat oil in a pan. Shallow fry the bitter gourd pieces on a low flame, till they turn crispy & light brown in colour

Note:
Bake this for 20 mins at 450 degrees instead of frying

Mushroom Pepper Fry

Ingredients:

Mushroom - 1/2 kg (cut into small pieces)
Bay leaves - 1
Cinnamon - 2 pieces
Cumin seeds - 1/2 tsp
Onion - 1 chopped
Tomato - 1 chopped
Green chillies - 2 chopped
Curry leaves - 1 spring
Pepper pdr - 1 tsp
Chilli powder - 1/4 tsp
Cumin pdr - 1 tsp
Turmeric - 1/4 tsp

Ginger garlic paste - 1 tsp
Oil - 2 tbsp
Salt - to taste
Coriander leaves

Method:

1. Heat oil in a pan
2. Add cinnamon, bay leaves, cumin seeds and when they splutter add onions, salt, turmeric ,ginger garlic paste, curry leaves and gr chillies
3. Add tomatoes and cook for few min
4. Add mushrooms, chilli powder, pepper pdr, cumin pdr and cook till they are soft
5. Garnish with chopped coriander leaves

Vazhakkai Varuval

Ingredients:

Plantain (Vazhakkai) - 1 cut into thin slices

Rice flour - 2 tsp
Turmeric pdr - 1/4 tsp

Chilli powder - 1 tsp

Salt - to taste
Lemon juice - few drops
Oil - for frying

Method:

1. Mix rice flour, turmeric pdr, chilli powder, lemon juice and salt in a bowl
2. Marinate the slices in the mixture and set aside for 15-20 min
3. Heat oil in a pan. Shallow fry the slices on both sides
4. Remove from heat and drain them

Paruppu Usili

Ingredients:

Toor dal – 1/4 cup
Channa dal – 1/4 cup
Beans -  chopped – 1/2 cup
Urad dal – 1 tsp
Dry red chillies – 3 or 4
Asafoetida – a pinch
Mustard seeds – 1 tsp
Cumin seeds – 1 tsp
Curry leaves – 4 or 5
Oil – 3 tsp
Salt – to taste

Method:

1. Soak the Toor dal and Channa dal in water for 2 hours

2. Drain and grind the dal coarsely with dry red chillies, salt, and asafoetida3. Steam cook the ground mixture (in Idli cooker). Allow it to cool and crumble it using the fingers

4. Cook the beans with salt separately and drain out the excess water
5. Heat oil in a pan and saute the mustard seeds, urad dal, cumin seeds and curry leaves. Add the crumbled mixture and the cooked beans
6. Saute the mixture for 2 to 3 minutes

This goes well with any Kara Kozhambu

Note:

Kothavarangai can also be used instead of beans