Simple Eggplant Fry - Vankaya Vepudu

I was in a hurry to prepare something quickly  as it was getting late for dinner and yet wanted to try something new. I had absolutely no hopes on this recipe as I wasn't sure how it will come out. Somehow everything looked disappointing. I was so disheartened that I couldn't even focus on taking good pictures. But when we actually ate it, we were pleasantly surprised to find that the taste was heavenly and the eggplant pieces literally melted in our mouths. I would say, one of my best experiments ever. :) 

Ingredients:
Eggplant- 5, wash and cut them into long strips
Onion - 1 small, cut into small pieces
Ginger Garlic paste - 1/2 tbsp
Garlic pods - 2
Coriander powder - 1/2 tbsp
Red chilli powder - 1 tbsp
Salt as per taste
Turmeric- a pinch
Oil - 2 tbsp
Fresh coriander chopped - 1 tbsp

Method:
In a pan, add oil and when it is hot, add garlic pods and onion pieces and saute till onions are translucent. Switch off the heat and keep the pan aside to cool

In a mixie jar, add the ingredients from the pan, salt, red chilli powder, coriander powder and Ginger garlic paste and grind coarsely and keep aside. (sorry the picture is not very pretty)

Now, In a pan remaining oil and when it is hot, add eggplant pieces, salt and turmeric and fry on medium heat till eggplant pieces turn soft but not mushy

Add the masala prepared earlier, sprinkle some water from the top, mix well and fry for 5 minutes on medium heat. Garnish with fresh coriander leaves.

Yummy eggplant fry is ready to  be served. Goes well with Roti and hot white rice!

Cauliflower Beans curry

Ingredients:
Cauliflower - 1, wash and cut into small pieces
French Beans - 1 cup pieces
Tomatoes - 1, wash and cut into small pieces
Onion - 1, chop finely
Butter - 1 tbsp
Oil - 1/2 tbsp
Ginger garlic paste - 1 tbsp
Red chilli powder - 1 tbsp
Fresh coriander chopped - 1 tbsp
Few curry leaves
Turmeric - 1/4 tbsp
Salt as per taste



Method:
In a pan, add oil and butter and when it is hot, add red chillies, onions and curry leaves

Add turmeric and salt and mix well and saute till onions turn translucent. Now add ginger garlic paste and mix well and fry till raw smell of ginger garlic paste vanishes

Add tomatoes to the pan. Mix well and cook till tomatoes turn soft

Now add cauliflower and beans pieces to the pan and mix well.

Cover the pan with lid and cook till beans and cauliflower florets are well cooked. Garnish with fresh coriander and mix well and fry for 2 more minutes

Very tasty cauliflower beans curry is ready to eat. Goes well with hot roti

Turnip Kootu Tamilnadu style

Ingredients:

Turnip - 1,wash peel and cut into 1 inch pieces

Moong Dal - 1/2 cup

 

For seasoning:

Tomato - 1 medium sized

Onion - 1 small sized

Turmeric - a pinch

Salt as per taste

Red chillies - 2

Mustard seeds - 1/4tbsp

Cumin seeds - 1/4 tbsp

Few curry leaves

Chana dal - 1/4 tbsp

Butter - 1 tbsp

Red chilli powder - 1 tbsp

Asafoetida - a pinch

Fresh coriander leaves - 1 tbsp finely chopped

 

Method:

In a pressure cooker, add washed moong dal, turnip pieces and enough water and pressure cook for just one visil. Switch the heat off and let it cool down

 

In a pan, add butter and when it is hot, add Red chillies, cumin, chana dal, mustard and curry leaves and fry for a min

Now add onions and sprinkle asofoetida and saute till onions are translucent

Add turmeric, salt and  finely chopped tomato pieces to the pan and let it fry for another 2min till tomato pieces turn soft.

  Add red chilli powder and stir well and cook for a minute

 Now add cooked dal to the pan and mix well.

Add a cup of water and chopped coriander and let it boil for 3 min and turn off the heat.

Yummy Turnip kootu is ready to be served. Goes well with rice and as a side dish to Roti. Enoy!

Chanterelle Mushroom Masala curry

This pleasantly aromatic fleshy wild mushroom shines like an exotic golden flower when seen from a distance. When we bought them, we were highly impressed with the good things written about this variety and wanted to try it out once. I was little skeptical about how it might taste combined with Indian spices but the curry came out really really well.
Ingredients:
Chanterelle Mushrooms - 1 cup
Onions pieces - 2 tbsp
Red chilli powder - 1 tbsp
Salt as per taste
A pinch of Turmeric
2 cups of water

For Masala:
1 tbsp uncooked rice grains
1 tbsp dry coconut powder/flakes
2 Garlic pods
1/2 tbsp Dhaniya/Coriander seeds

For Seasoning:
1 tbsp oil
1/4 tbsp mustard seeds
2 Red chillies, cut into 1 inch pieces
5-6 Curry Leaves

Method:
Wash mushoom pieces thoroughly and strain.

In a heavy bottomed pan, add mushroom pieces, onion pieces, red chilli powder, turmeric and salt

 

Add 2 cups of water and cook till mushrooms are mix well

Cover with lid and cook till mushroom are soft. It takes about 10min

In a coffee grinder or small mixie, add all masala ingredients and grind coarsely

Add this masala to the curry and cook for 3  more min and switch off the heat

In a pan, add 1 tbsp oil and when it is hot, add red chilli flakes, mustard seeds and curry leaves and fry till mustard seeds splutter

Add this tempering to the curry and mix well. Very tasty mushroom masala is ready to be served

Goes well with hot white rice!

Broccoli Poriyal

I was not a great fan of Broccoli and really used to force myself to have it once in a while as it is supposedly very healthy, specially for women. But below recipe eased my distaste for broccoli and am actually ready to try other recipes with it as main ingredient. If any of you out there dislike it too, you should try this recipe once.


Ingredients:
Broccoli florets - 1 cup, wash and drain
Onion pieces - 2 tbsp
Red chillies - 2
Urad dal - 1 tbsp
Mustard seeds - 1/4 tbsp
Cumin seeds - 1/4 tbsp
Grated coconut (Fresh or dry) - 2 tbsp
Salt as per taste
1/2 tbsp oil
 1/2 tbsp butter
Turmeric - a pinch

Method:
In a pan,  add oil and butter and let it melt

When it is hot, add urad dal, red chillies, mustard seeds,cumin seeds and onion and saute for a min

Now add salt and turmeric and fry till onion pieces are translucent

Now add broccoli florets, mix well and let it cook for just 5min. Broccoli tastes good when crisp, hence ensure not to overcook. Broccoli turning deep green is the indication that it is cooked enough

Sprinkle coconut powder on the top of the curry and mix well and cook for just 2min and switch off the heat

 Tasty Broccoli poriyal is ready to be served. I tried it with hot white rice and it was very very tasty.

Nellore Style Mamidikaya Roti Pacchadi - Nellore Style Mango Instant Pickle

Ingredients:
Raw Mango - 1
Red chillies - 10
Cumin - 1 tbsp
Mustard seeds - 1 tbsp
Fenugreek seeds - 1/4 tbsp
Salt as per taste
1 tbsp oil

For seasoning:
Red chillies - 1
Cumin seeds - 1/4 tbsp
Mustard seeds - 1/4 tbsp
Urad dal - 1/2 tbsp
Curry Leaves - few
Oil - 1/2 tbsp

Method:
Wash and dry the mango and remove the peel. Cut the mango into 1/4th inch pieces

In a pan, add oil and when it is hot, add red chillies, cumin, mustard and fenugreek and fry for 2min. Set aside to cool off.

In a stone mortar, add the fried ingredients and grind them coarsely

Now add enough salt and the mango pieces to the mortar and grind coarsely and take out into a bowl

In another pan, add oil and when it is hot, add red chilli, urad dal, mustard seeds and cumin seeds and fry for 2min. Finally add curry leaves and switch off the heat

Add the pickle to the pan and mix well

Very tasty pickle is ready to be served. This pickle stays fresh for a week if kept outside and stays fresh for a fortnight if stored in refrigerator

Goes well with hot white rice and muddapappu (plain lentil).