Potato Cubes

No more pressure cooking or long wait or self-control to relish your favorite potato fry; Potato Cubes renders a simple yet tasty and healthy recipe. I am not mentioning this as ‘fry’ though it involves the frying process technically because it takes very less oil and can go well with phulkas in addition to being a classic combination for sambar/ rasam/ curd rice. This had become my favorite potato dish since I ate it in childhood from one of our relatives; my mom had learnt it for my sake and now it is my husband’s favorite too.

Serves: 2

Preparation Time: 5 minutes

Cooking Time: 5-8 minutes

Ingredients:

1.      Potatoes – 2

2.    Oil – ½ tbsp.

3.    Cumin seeds – 1 tsp

4.    Curry powder – 2 tbsp

5.     Salt to taste

6.    Asafoetida – 1 pinch

Method:

Step 1: Peel and chop the potatoes into small cubes as in the picture. (I collect the chopped potatoes in clean water to retain color and drain them well before adding in the recipe)

Step 2: Heat oil in a non-stick pan preferably and crackle cumin seeds in it.

Step 3: Keep the stove simmered, add asafoetida, curry powder and salt making sure you don’t burn them; let it foam.

Step 4: Add the potato cubes and toss well to coat them with masala.

Step 5: Cover the lid and cook for 4 minutes in simmer.

Step 6: Open the lid and toss it and cook on medium flame for another 2 minutes to get slightly crisp outer edges.

Step 7: Serve with rice or phulkas.

TIPS:

*Make sure you use oil just enough to crackle cumin and foam the dry masala, excess oil will not be absorbed by potato and it sticks to your hand while eating.

Colocasia Fry

Many people do not like colocasia for texture when cooked or for its taste itself. The leaves of colocasia is also rich in iron and has wider culinary usage; however, fry is the most preferred recipe for making this vegetable edible in tamilnadu and I've not seen the leafy colocasia sold around here. Normally colocasia fries are marinated and deep fried; I do not choose to deep fry because I hate reusing that spice flavoured oil and  so I keep away from such recipes as much as possible. And I made a low oil fry, but it is little time consuming relatively but the taste and texture is equally good if not better.

Ingredients:

1. Colocasisa - 10-15
2. Gram flour - 1 tbsp
3. Rice flour - 1 tbsp
4. Corn flour - 1/2 tbsp
5. Curry powder - 1 tbsp
6. Asafoetida - 1/4 tsp
7. Turmeric powder - 1/4 tsp
8. Salt to taste
9. Oil - 2-3 tbsp

Method:

Step 1: Wash, par boil the colocasia, peel them and make thick slices out of them.
Step 2: Mix all the given dry ingredients in a cup well.
Step 3: Heat oil in a non-stick fry pan and put the dry mix into it. Fry for half a minute in low flame and add the colocasia delicately into the pan.
Step 4: Toss to coat the vegetable with masala and them spread them evenly on the surface of the pan with a flat ladle.

Step 5: Flip or toss after 5 minutes to brown on the other side of the vegetable. Keep the heat low  to medium throughout.
Step 6: Once crisp and brown, turn off heat. Overdoing would harden the vegetable.
Step 7: Serve with sambar rice or rasam rice or curd rice. 

Paneer Bhurji

Paneer Bhurji

I first ate this dish from the Punjabi family I stayed with as paying guest. I fell in love with it the first time I ate it and so did Kundan; so I make this bhurji frequently at home. It is very simple to make and is one of the tastiest combination with phulkas, I swear.

Ingredients:

1.       Paneer –200 gm

2.       Green chilies – 2

3.       Onion – 1 finely chopped

4.       Cumin seeds – ½  tsp

5.       Asafoetida – 1 pinch

6.       Oil 1 tbsp

7.       Salt to taste

8.       Chopped Coriander – 1 tbsp

Method:

Step 1: Grate the paneer either by using whipping option in the mixer or by crumbling by your hands

Step 2: In a non-stick pan, heat oil and crackle cumin seeds in it, sprinkle asafoetida, thrown in chopped chilies, add the chopped onion and sauté till they are soft and translucent.

Step 3: Now, add the grated or crumbled paneer, sprinkle necessary salt over it and mix with a soft hand in simmered stove for 1 minute.

Step 4: Adjust salt, garnish with the fresh coriander and serve warm with rotis/ phulkas.

Tip:

Ø  I make use of homemade paneer to do bhurji as they are crumbly; the store bought paneer are little rubbery is what I feel.

Ø  You can use old paneer (not after expiry) in freezer which are dry in texture, for this dish.

Jeera Aloo

At home, we are not great fans of having dry subji with roti; but I've always wondered how north Indians crave for jeera aloo. I just wanted to tried it myself... I liked it, Kundan didn't like to combine it with roti but otherwise liked it. So you got to try and see if you would go for it. Actually it goes well with dal rice also.

Ingredients:

1. Potatoes - 5
2. Oil - 1-2 tbsp
3. Cumin seeds - 1 tsp
4.  Kasoori Methi - 1 tbsp
5. Turmeric powder - 1/4 tsp
6. Salt to taste
7. Chili powder - 1 tsp
8. Coriander powder - 2 tsp
9. Asafoetida - 1 pinch

Method:

Step 1: Boil the potatoes with until done but firm. Peel and cut them into cubes.

Step 2: Heat oil in a non stick pan and crackle cumin seeds; sprinkle asafoetida and add the potato cubes and toss gently so that the cubes don't mash or break.
Step 3: Add turmeric powder, coriander powder, chili powder, crushed kasoori methi, little salt and toss again gently to coat the potatoes with all ingredients evenly. Cover and cook for 3 minutes.

Step 4: Open the lid, toss again and cook without lid for a couple of minutes again.

Mealmaker Manchurian

As we know, soy is a major source of vegetarian protein and so my mom used to cook soy chunks or meal maker since our childhood, I am particularly fond of its chewiness when cooked and crispiness when not cooked (Yeah weird, but I used to snack on them ;)).  But for some reason, may be because it resembles meat in texture and looks, my husband does not like it at all. I buy it part of the groceries and try different recipes to feed him that; of all recipes Manchurian gave me quite a success. 

Ingredients:

1.     Meal maker - 1 cup

2.     Onion - 1

3.     Green chillies - 1

4.     Capsicum - 1

5.     Corn flour  - 2 tbsp

6.     Salt to taste

7.     Chili powder – 1tsp

8.     Pepper crushed – ¼ tsp

9.     Oil – 2 tbsp

10. Garlic – 3 cloves finely chopped

11. Ginger garlic paste – 1tsp

12. Soy sauce - 1 tsp

13. Tomato sauce – 1 tbsp

14. Vinegar – 1 tsp

15. Spring onion for garnishing (if available)

Method:

Step 1: Boil meal maker in salt water; drain and wash and rinse with cold water, squeeze out and keep aside
Step 2: Mix corn flour, salt, chili powder, pepper, ginger-garlic paste in a bowl with few drops of water to make a thin paste
Step 3: Coat the masala paste to meal maker and shallow fry them till crisp. Drain oil and keep aside.

Step 4: In the same tawa, add garlic, onion chopped, green chili, capsicum one by one in that order and sauté them for just 1 minute
Step 5: Add tomato sauce, soy sauce and adjust salt/ chilli. Sprinkle some more crushed pepper for flavor.
Step 6: Finally add fried meal maker, spring onions and toss and serve as starter. This is dry.
Step 7: If you require with gravy, before you add the meal maker add corn flour dissolved in water to the masala and stir until thick. Then add meal maker and cook for 1 min before serving.

Okra Fry

Okra fry is a classic combination with sambar or rasam or curd rice and it is equally good with phulkas. This is an easy to cook and tasty to eat side-dish that I opt usually for week-end lunches. As my husband is quite fond of okra, I make this frequently.

Serves: 3

Preparation Time: 15 minutes

Cooking Time: 15 minutes

Ingredients:

1.      Lady's finger (Okra) – 250 grams

2.    Onion – 1

3.    Lemon – 1/2

4.    Chili powder – 1 tsp

5.     Turmeric powder – 1/4 tsp

6.    Sugar – 1/2 tsp

7.     Oil – 2 tbsp

8.    Salt to taste

9.    Roasted and coarsely ground groundnuts - 3 tbsp

10.                        Mustard seeds – ½ tsp

11.  Urad dal – 1 tbsp

12.Curry leaves – 1 sprig

Method: 

Step 1: Wash and cut Okra into 1/2 inch thick pieces.

Step 2: Chop onion and curry leaves finely.

Step 3: Heat a pan, prepare the seasoning by spluttering mustard seeds, roasting urad dal and  add chopped curry leaves, onion, fry till it becomes translucent.

Step 4: Add all dry ingredients except sugar, salt and mix well.

Step 5: Put in the okra, fry for a couple of minutes; cover and keep for 3 minutes in low flame.

Step 6: Check whether Okras are cooked and if required fry for few more minutes by mixing well.

Step 7: Add sugar, lemon juice and mix well; cook for a minute more to let the tastes sweet, sour, salt, spices blend well; this will enhance the taste.

Step 8: Add groundnut powder for lifting the taste and flavour.

Step 9: Serve hot with rice or phulkas.

 TIPS:

* Cook Okra in low flame and use non-stick fry pan to consume less oil.

Coccinia Fry (Kovaikai varuval)

Kovaikkai is commonly called ivy gourd and has enormous minerals, vitamins and is used for treatment of blood sugar. There are not many fans for this vegetable for it does not possess a extraordinary taste so it becomes the responsibility of the one who cooks to make it more appealing for diners. Fry is commonly practiced recipe one of whose variants I share here.

Ingredients:

1. Coccinia (Kovaikai) – ¼ kg
2. Chilli powder – 1 tsp
3. Turmeric powder – ¼ tsp
4. Mustard seeds – ¼ tsp
5. Urad dal – 1 tbsp
6. Curry leaves – 1 sprig
7. Garlic – 2 cloves
8. Salt to taste
9. Oil – 3 tbsp
10. Channa dal powder – 2 tbsp

Method:

Step 1: Wash the kovakkai and remove the edges. Then vertically cut the kovakkai into four pieces and keep it aside.
Step 2: Roughly crush the garlic cloves.
Step 3: Now heat a pan with oil, splutter mustard seeds, add urad dal, crushed garlic and curry leaves.
Step 4: Then add the sliced Coccinia, turmeric powder and salt.
Step 5: Combine well and close with a lid. Cook on low flame till they become soft.
Step 6: In-between stir well so that they don’t burn. Then add red chilli powder and sauté for a min.
Step 7: Add channa dal powder and sauté for another 5 mins.
Step 8: Adjust salt and remove from heat.
Step 9: Serve with any rice.

Stuffed Okra

Okra or lady's finger  is an omni-favorite vegetable  (I mean favorite of everyone) at least in India. Stuffed okra is one of the oft prepared dishes in Indian households though there are many many version of it. Whenever I get to see fresh, short, young okras is the market I grab them to prepare stuffed okras because they are very suitable for this recipe. You can also snack on stuffed okra or have them as a starter.

Ingredients:

1. Ladies finger - 25
2. Oil - 2 tbsp
3. Asafoetida - 1 pinch

For stuffing:

1.     Green chili paste – ½ tsp

2.     Ginger paste – ½ tsp

3.     Coriander powder – ½ tbsp

4.     Cumin powder – 1 tsp

5.     Garam masala powder – ½ tsp

6.     White sesame seeds – 1 tsp

7.     Coriander leaves – 2 tbsp finely chopped

8.     Coconut – 3 tbsp grated

9.     Powdered peanuts – 2 tbsp

10.  Oil – 1 tsp

11.  Salt to taste

Method:

Step 1: Mix all the ingredients for stuffing in a bowl and keep aside.
Step 2: Wash and pat dry ladies fingers. Make a slit length wise in each of them and stuff  in the prepared stuffing mix in all the vegetables and keep aside.
Step 3: Heat oil in a pan, sprinkle asafoetida and arrange the stuffed okra in the pan in a single layer. Add any left over stuffing and cook on low medium flame without lid. Every few minutes turn them to allow even cooking on all sides. Slow roasting gives better taste and texture.
Step 4: Turn off heat. Serve with rice or rotis.

Capsicum Porial

Usually capsicum does not go as side dish for rice varieties say, for dal rice or sambar rice or rasam rice. I tried preparing it like we prepare beans porial and it went well with dal rice for lunch.

Ingredients:

1. Capsicum -2

2. Oil - 1 tbsp

3. Mustard seeds- 1/4 tsp

4. Cumin seeds - 1/4 tsp

5. Asafoetida - 1 pinch

6. Curry leaves - 5 or6

7. Gram flour - 2 tbsp

8. Chili powder - 1 tsp

9. Turmeric powder - 1/2 tsp

10. Salt as per taste

Method:

Step 1: Cut the capsicum into long thin slices

Step 2: Heat oil in a pan, sprinkle mustard seeds, cumin seeds, asafoetida and then toss the capsicum in it. Cover and cook for a couple of  minutes.

Step 3: Open the lid, stir and then add turmeric powder, gram flour, salt, chili powder and mix well.

Step 4: Again close the lid and cook for 2 - 3 minutes by stirring once in between.

Step 5: Serve warm with hot steamed rive and dal/ sambar/ rasam.

Horsegram Green porial

Horsegram was fed primarily to the horses, hence the name. However, this is so rich in nutrients that it is consumed by humans too for it also has lots of medicinal properties as per Siddha. Horsegram or kollu as it is known in tamil, takes a longer time to cook; so it is generally soaked overnight and then cooked, sprouting makes it more healthier. And, the water used for blanching the horsegram is healthy and flavorful which is not discarded but used to make rasam. 

Ingredients:

1. Horse gram - 1/2 cup
2. Amarnath greens (Mullai keerai) - 1 bunch
3. Green chilies - 2
4. Curry leaves - 1 sprig
5. Onion -1
6. Garlic - 5 cloves
7. Mustard seeds - 1/4 tsp
8. Asafoetida - 1 pinch
9. Oil - 1 tbsp

Method:

Step 1: Wash and soak the horsegram overnight. pressure cook them with some salt.

Step 2: Pick the leaves from the greens bunch, wash thoroughly, drain and chop them. Chop onion, peel and chop garlic.

Step 3: Heat oil in a kadai, splutter mustard, sprinkle asafoetida, saute onion & garlic, slit green chilies and add drained horse gram into it.

Step 4: Once the left over moisture evaporates, add chopped greens. Sprinkle some salt, mix and close with a lid.

Step 5: After 3 minutes, open and stir once. Cook it opened for another 2 minutes and turn off heat.
Step 6: Serve hot with rice and kollu rasam (Prepared in the usual way except that instead of dal stock, horsegram stock is used).