Simple Potato Stir Fry

Potato is a kid-friendly vegetable.. They love eating this starchy vegetable in many forms like chips, fries, samosas, cutlets, masala curry, stir fry, etc.
Let's see how to make this simple potato stir fry :)          

                       

                                            

What you need:

Cubed  potatoes-2 cups
Chilly powder-1 teaspoon
Turmeric powder-a pinch
Crushed dried fenugreek leaves (kasuri methi)-1 teaspoon

Salt to taste
Oil-4 tablespoons
For seasoning-a few mustard seeds, cumin seeds and some skinned black gram (urad dal).

                                                                                                                                                                                                     

Preparation:

1. Heat the oil in a wok (kadai) or pan and add the skinned black gram, mustard seeds and cumin seeds. Once the skinned black gram turns light brown in colour, add the cubed potatoes.
2. Stir fry them for two to three minutes on a medium flame and add turmeric powder and salt.
3. Mix it well and cook it cover for two minutes. Lower the flame and add chilly powder.
4. Fry it uncovered for five to six minutes and make sure it doesn't burn. Add the crushed dried fenugreek leaves and fry for two more minutes.
5. Turn off the stove and transfer the stir fry into a serving bowl and serve with hot rice and pappu charu or rasam or majjiga charu (majjiga pulusu).

Note: After transferring the fried potatoes into the serving bowl, do not cover it immediately. Allow it to cool for 2-3 minutes to avoid the softening of the dish from the steam that builds up when left covered.

Cabbage Stir Fry

Cabbage is an excellent source of vitamin K, vitamin C and fiber. Cabbage is prepared and consumed in many ways. The simplest options include eating the vegetable raw or steaming it. Cabbage has been used as a medicinal herb. Both mashed cabbage and cabbage juice have been used to remove boils and treat warts, pneumonia, appendicitis and ulcers. Excessive consumption of cabbage may cause bloating (increased intestinal gas).

Let's see how to make a simple and tasty stir fry of cabbage.

                                 

                               

                                  

What you need:

Cabbage shredded-4 cups
Cut green chilly-3
Turmeric powder-a pinch
Hing (inguva or asafoetida)-a pinch
Fresh coconut (grated)-2 tablespoons
Mustard seeds-1/4 teaspoon
Cumin seeds-1/4 teaspoon
Gram dal-1/2 teaspoon
Curry leaves-few

Salt to taste
Oil-2 tablespoons

Preparation:

1. Heat the oil in a nonstick pan or kadai and add mustard seeds, cumin seeds, gram dal and hing. Once they splutter, add curry leaves, green chilly and turmeric powder.
2. Now add the shredded cabbage and stir it for two minutes. Add salt and cover it with a lid.
3. Cook it for 4-5 minutes stirring in between on a medium flame. Remove the lid and keep stirring for two minutes on a low flame. 
4. Add grated coconut and fry it for two more minutes.
5. Turn off the stove and transfer it into a serving bowl. Serve it with steamed rice and dal.

Note: Hing and fresh coconut powder give a nice flavor and taste to this dish. So I have avoided adding ginger garlic paste to it.

Cauliflower Stir Fry

Cauliflower can be roasted, boiled, fried, steamed or eaten raw.  Cauliflower is low in fat, low in carbohydrates but high in dietary fiber, folate and vitamin C.
Let's see how to make cauliflower stir fry.

                                  

                                

What you need:

Cauliflower florets-2 cups
Chilly powder-1 teaspoon
Turmeric powder-a pinch
Coriander powder-1 teaspoon
Ginger garlic paste-1 teaspoon

Salt to taste
Oil-2 tablespoons

Preparation:

1. Clean and place the cauliflower florets in hot salted water for 2-3 minutes. Drain the hot water and wash again with cold water.
2. Heat the oil in a non stick pan or kadai and add the cauliflower florets. Add turmeric powder and ginger garlic paste and mix it well.
3. Add salt and cook it for 4-5 minutes on a medium flame by covering with a lid and stirring in between.
4. Remove the lid and add chilly powder and coriander powder. Mix it well and stir for 3-4 minutes on a low flame.
5. Turn off the stove and transfer it into a serving bowl. Serve it with steamed rice and rasam.

Note: You can also add garam masala before turning off the stove.

Dondakaya and Baby Corn Vepudu

Tindora And Baby Corn Stir Fry

Nowadays baby corn has become one of the popular vegetables in Indian culinary cuisine. In restaurants, baby corn fritters are favorites as starters. I too wanted to try cooking these. So I tried cooking them along with dondakaya or ivy gourd. The crunchy baby corn slices with sesame powder tasted amazing :)

 

What you need:

Tindora-15 in number
Baby corn-6 in number
Sesame seeds-2 tablespoons
Cumin seeds-1/2 tablespoon
Garlic cloves-4
Coriander powder-1 tablespoon
Chilly powder-1 teaspoon
Turmeric powder-a pinch
Salt-to taste
Oil-3 tablespoons

                                      
Preparation:

1. Wash tindora and baby corn and slice them into discs. Heat the oil in a wok or pan and add tindora slices.
2. After 2-3 minutes, add the baby corn slices. Add turmeric powder and cover it with the lid. Allow them to cook on a low flame for 7-8 minutes. Stir in intervals.
3. Take sesame seeds, cumin seeds, garlic cloves, chilly powder, coriander powder and salt in a mixer jar. 
4. Grind them into a powder and add it to the vegetables in the pan.
5. Mix them well and fry them for 3-4 minutes on a low flame. Turn off the stove and serve it with steamed rice and rasam.

Note:  We can also add baby corn in mixed vegetable rice and salads.  

Chikkudukaya Vepudu

Indian Broad Beans Stir Fry

What you need:

Chikkudukayalu or Indian broad beans-250 grams
Curry leaves-a few
Chopped fresh coriander leaves-a few
Turmeric powder-1 teaspoon
Red chilli powder-1 teaspoon
Sambar powder-1 tablespoon
Salt-1 tablespoon
Oil-2 tablespoons

How to make:

Wash and tear the beans into small pieces using your hands. Heat the oil in a heavy bottomed vessel or pan and add the curry leaves and beans. Fry them for two minutes on a medium flame and add ½ cup of water to it and cover it with a lid. Cook it for 3-4 minutes and open the lid. Now add the chilli powder, turmeric powder, sambar powder and salt to it and fry it for three to four minutes. Lower the flame and add the chopped coriander. Fry it for two more minutes and turn off the stove. Serve it with hot rice and rasam…

Bendakaya Vepudu

Lady Finger Stir Fry

What you need:

Lady fingers-15
Oil-2 tablespoons

For Powder:

Turmeric powder-1 teaspoon
Red chilli powder-1 tablespoon
Salt-1 tablespoon
Coriander seeds-1 tablespoon
Cumin seeds-1 tablespoon
Sesame seeds-1 tablespoon

How to make:

Wash and wipe the lady fingers with a dry towel. Cut them into small slices. Transfer all the above ingredients for powder into a mixer jar and make them into a powder. Heat the oil in a pan and add the lady finger slices. Fry them on a medium flame for 5-6 minutes and add the powder. Lower the flame and fry them for 3-4 minutes. Serve it with hot rice and any rasam or smabar…We had it with majjiga pulusu…

Paramannam (pongal), bure, gare, plain rice, majjiga pulusu, bendakaya vepudu and saggubiyyam (sabudana) papad...

Alugadda Menthikura

Aloo Methi

Ingredients:

Boiled and cubed potatoes (alugadda or bangala dumpa)-2 cups
Menthi kura or fresh fenugreek leaves-2 cups
Chopped onions-2
Chopped green chillies-2
Turmeric powder-a pinch
Red chilly powder-1 teaspoon
Ginger-garlic paste-1 teaspoon
Salt-1 tablespoon
Oil-2 tablespoons


Method:

1. Heat the oil in a pan and add the onions, green chillies and ginger garlic paste and fry until the onions turn brown in colour.
2. Now add the chopped fenugreek leaves and fry for two minutes.
3. Add the cubed potatoes and stir them.
4. Add the turmeric powder, red chilly powder and salt. Cover the pan with a lid and cook it for 6-8 minutes on a medium flame.
5. Turn off the stove and serve with hot rice and rasam or pachi pulusu.

Aratikaya Vepudu

Ingredients:

Plantains-2
Chilli powder-1 teaspoon
Turmeric powder-1/4 teaspoon
Cumin seeds-1 teaspoon
Curry leaves-a few
Salt-1 tablespoon
Oil-4 tablespoons




Method:

1. Peel off the plantains and cut them into small cubes.
2. Heat the oil in a pan and add cumin seeds and curry leaves.
3. Fry them for a few seconds and add the cubed plantains.
4. Fry them until they turn brown in colour on a medium flame.
5. Lower the flame and add the turmeric powder, chilli powder and salt.
6. Mix well and turn off the stove…transfer it into a serving bowl and serve it with hot rice and majjiga pulusu or rasam...

Baby Potato Fry

Ingredients:

Baby potatoes-15
Cumin seeds-1 teaspoon
Turmeric powder-a pinch
Chilli powder-1 teaspoon
Garlic-3 cloves
Salt-1 tablespoon
Oil-5 tablespoons

Method:

1. Boil and peel off the baby potatoes.
2. Grind the cumin seeds, garlic along with chilli powder, salt and turmeric powder into a coarse powder.
3. eat the oil in a pan and add the baby potatoes.
4. Fry them on a medium flame until they turn brown in colour.
5. Add the ground powder and mix it properly. Serve it with hot rice and dal or sambar…

Stir Fried Bell Peppers

Hi friends! Normally I use only green coloured bell peppers for this recipe.
But this time, I have used different coloured bell peppers. It looked so colourful and tasted as nice as usual.





This is my submission for the event VOW JFI Bell Peppers hosted by http://creativepooja.blogspot.com/2008/05/lets-celebrate-completion-of-2.html


Ingredients:

Bell Peppers- 3 different coloured
Roasted ground nuts- 1 cup
Garlic-2 cloves
Cumin seeds-1 teaspoon
Chilli powder-1 teaspoon
Turmeric powder-a pinch
Sugar-a pinch
Tamarind-very little
Salt-1 tablespoon
Oil-1 tablespoon

Method:

1. Wash and cut the bell peppers into small pieces. Don’t forget to take out the seeds.
2. Grind the ground nuts, along with chilli powder, turmeric powder, salt, tamarind, cumin seeds and garlic into a coarse powder.
3. Heat the oil in a pan and add the pieces of bell peppers.
4. Fry them on a medium flame for three to four minutes after adding a pinch of sugar.
5. Lower the flame and add the grounded powder and stir it for 2-3 minutes. That’s it, turn off the stove and serve it with plain rice and rasam or with chapathis.

Kakarakaya Karam (Bitter Gourd fry)

I am going to share my mother-in-law’s bitter gourd recipe with you.

This is my submission for ‘The Vegetable of the week’ hosted by Pooja of http://creativepooja.blogspot.com/2008/02/vegetable-of-week-with-some-revised.html#rules


Ingredients:

Bitter gourds-5
Curry leaves-a few
Garlic-4 cloves
Red chilli powder-1 tablespoon
Salt-1 tablespoon
Turmeric powder-a pinch
Oil-4 tablespoons

Method:

1. Wash and cut the bitter gourds into thin rings and put them in salt water for ten minutes.
2. Grind the garlic cloves, curry leaves, salt and chilli powder into a course paste.
3. Heat the oil in a pan and fry the bitter gourd pieces on a medium flame until they turn brown in colour.
4. Add the grinded paste and turmeric powder and fry it for 1-2 minutes on a low flame.
5. Turn off the stove and serve it with hot rice with rasam or sambar. Kakarakaya karam keeps for one week, if we store it in a dry air tight container.

Soy Granules Curry with Chopped Onions

Some of our fellow blogger friends are hosting some events which are helping me in experimenting new recipes and tasting healthy dishes. I have made a curry with soy granules and chopped onions. It tasted very nice. My husband told me that it tasted almost like kima curry (minced meat of lamb). I want to share this recipe with you...

Vegetarian kima…

This is my submission to Rajitha of http://hungerpangs.blogspot.com/2008/01/wbb-announcement.html and to Radhi of http://radhiskitchen-radhi.blogspot.com/2008/01/jfi

-february.html

Ingredients:

Soya granules-1 cup
Chopped onions-4
Chopped green chillies-4
Curry leaves-a few
Turmeric powder-a pinch
Red chilly powder-1 teaspoon
Ginger-garlic paste-1 teaspoon
Garam masala-1 teaspoon
Salt-1 tablespoon
Oil-2 tablespoons

Chopped onions…

Soaked soy granules…

Method:

1. Soak the soy granules in boiled water for 15 minutes.
2. Meanwhile, chop the onions and green chillies finely.
3. Heat the oil in a pan and add the onions, green chillies, ginger-garlic paste and curry leaves and fry them until they became soft.
4. Squeeze the soy granules and add them to the onions. Mix well and let them fry for two minutes.
5. Now add the turmeric powder, chilly powder and salt. Sprinkle some water and cover the pan with a lid.
6. Cook until they are done and add the garam masala.
7. Turn of the stove and serve with rice and rasam.

Grated Carrot Stir Fry

Ingredients:

Grated carrot-2 cups
Chopped onions-2
Chopped green chillies-3
Turmeric powder-a pinch
Red chilly powder-1 teaspoon
Ginger-garlic paste-1 teaspoon
Dry coconut powder-1 tablespoon
Garam masala-1 teaspoon
Salt-1 tablespoon
Oil-1 tablespoon

For Seasoning: 1 teaspoon mustard seeds, one teaspoon cumin seeds, 1 teaspoon urad dal, 1 teaspoon gram dal and a few curry leaves

Method:

1. Heat the oil in a pan and add the seasoning ingredients and fry for one minute on medium flame.
2. Add the onions, green chillies and ginger garlic paste and fry until it turns brown.
3. Now add the grated carrot and mix. Add the turmeric powder, red chilly powder and salt.
   
4. Cover the pan with a lid for 3-4 minutes and cook on low flame. Take out the lid and add the dry coconut powder and garam masala.
   
5. Fry for two minutes on medium flame and turn off the stove. Serve with the plain rice and sambar or rasam.

Note: Carrot can be replaced by beet root or beans.

Nune Gongura

Sorrel Leaves Fry

Gongura.... (Hibiscus Cannabinus) or Sorrel leaves are very popular in Andhra. It is called ‘Andhra Mata Gongura’ (Gongura-The Mother of Andhra). The most popular recipe with gongura is the gongura pickle. It will be served in most of the restaurants, hotels and marriages or occations. We should take it limitedly. There are two types of gongura-one is green stemmed and the other one is red stemmed. Red stemmed is more sour than green stemmed one. In my in laws house, gongura is used atleast once in a week, sometimes it is gongura pachchadi with green chillis, gongura pachchadi with red chillis, gongura pappu and nune gongura. Nune gongura is new version to me. I only came to know about this after my marriage. It is very simple to make with less ingredients and very tasty with a nice aroma. I am going to share this recipe with you…..


Ingredients:

Gongura-1 bunch
Green chillies-5
Chopped onions-3
Seasoning ingredients-1 tablespoon (mustard seeds, cumin seeds, urad dal, chenna dal, fenugreek seeds)
Asafoetida-a pinch (optional)
Turmeric powder-1/4 teaspoon
Chilli powder-1teaspoon
Salt-1 tablespoon
Oil-1/2 cup

A bunch of gongura...

After drying under sun or fan...

Method:

1. Pluck and wash the gongura leaves. Dry them until the moisture evaporates. Make sure that leaves are not wet.

2. Heat oil in a pan and season it. Then add onions and green chilli and fry them until they become light brown.

3. Mix gongura and fry it on medium flame while stirring.

4. Add turmeric powder, chilli powder, salt and fry for a while.

5. Turn off the stove and store it in a jar. Serve with hot rice.

Note: This recipe needs more oil that’s why it is called nune gongura (nune means oil) and it keeps for 3-4 days if don’t use a wet spoon.