Category Archives: Recipe Index

Gravy/Side Dish, Recipe Index, Veg Recipes

Beetroot Poriyal (Beetroot Palya) Stir Fry

Posted on by kavithapadmanaban
19
Jan

Beetroot can be made in a variety of ways but the most common recipe is beetroot poriyal. This stir fry recipe is a common side dish for an authentic South Indian meal. It can be taken along with plain white rice and sambar or rasam rice. It also tastes absolutely delicious with curd rice. Even brown rice can be taken with it. This instant recipe involves simple tempering along with onions and topped with grated coconut.

 Beetroot is a great source of manganese, folate, potassium, iron and vitamin C. It has a high concentration of nitrates that reduces blood pressure and is good for the heart.

 Beetroot Pepper Fry is another special recipe made from beetroot. The nutritious benefit of beetroot makes it very popular. 

 In this recipe of Beetroot Poriyal, the beetroot is cut into smaller pieces which makes the cooking process even faster. Adding coconut enhances its flavour.

Ingredients

2 tablespoons oil

1/4 teaspoon mustard

1/2 teaspoon broken urad dhal

5 medium-sized onions(finely chopped)

5 long green chilies(finely chopped)

a sprig of curry leaves

2 tablespoons grated coconut

1/2 teaspoon salt or salt to taste


Method

Heat the pan and pour oil. Wait for 2 minutes for the oil to get heated. Add mustard and allow it to splutter.

 


After the mustard is spluttered, add urad dhal. Make sure it turns slightly brown in colour.


Now add onions and give a quick stir.

 Next add curry leaves, green chilies and saute till the onions turn golden brown. I have added 5 green chilies. The quantity of green chilies varies for each person. Depending on the variety and how spicy you want the dish to be, you can decide the quantity.Beetroot usually has a sweet taste and so to curb the sweetness, I have added more green chilies.

Add the chopped beetroot and give a quick stir.


Close the lid and allow it to cook for 5 minutes. You will notice that the beetroot has released some water.


Now add salt, mix well and cook till the released water dries up.


Finally, sprinkle the grated coconut and stir. Ta-da!! your beetroot poriyal is now ready to be relished.Eat hot and do let me know how it tastes in the comments 🙂

 

Recipe Index, Starters, Veg Recipes

Paneer Tawa Masala

Posted on by kavithapadmanaban
14
Jan

 Paneer tawa masala is a quick and easy recipe awesome with rotis, nan and chapatis. In this recipe, the paneer is marinated and then added to the masala. Marinating increases the flavour of the paneer.

Paneer is a good source of protein and calcium. Children would love it.

Ingredients

a) For Marination

400g paneer 

3 tsp of curds   

2 tsp chilly powder 

2 tsp garam masala 

4 tbsp of oil     

1/4 tsp salt

b) For Masala

4tbsp of oil 

1 big onion ( finely chopped) 

4 medium tomato (finely chopped)

4 green chillies (finely chopped) 

2 tsp of ginger and garlic paste 

1  tsp chilly powder 

1 tsp coriander powder 

1 tsp chat masala 

1/4  tsp turmeric powder

1 tsp cumin powder

1 tbsp of coriander leaves (finely chopped) 

1/2 tsp of kasuri methi 

1/2 lime 

1/2 tsp salt 

Method

 In this recipe, there are three parts

 a) Marination

 b) Preparation of the masala

 c) Combining the marinated paneer and masala                                                  

a) Marination

Take the paneer in a mixing bowl. Add curd, red chilli powder, garam masala and salt as given. Leave it for 15 minutes. Meanwhile, make the masala.

b) Preparation of the masala

Heat the tawa and pour oil.Then add onions, green chillies and ginger garlic paste and saute.

Once the onions turn brown in colour, add the chopped tomatoes.

Put the powders- turmeric powder, chilly powder, coriander powder, chat masala, cumin powder.

Finally, sprinkle salt. Sauté further.

Add little water and mix till the tomatoes blend with the masala.

c) Combining the marinated paneer and masala

 Add the marinated paneer to the prepared masala and sauté till the mixture blends for about 10 minutes.

For the finishing touches, squeeze a lemon and sprinkle some Kasuri methi (fenugreek leaves) and mix thoroughly.

And last but not the least garnish the masala with some coriander leaves. Your paneer tawa masala is now ready to taste, serve hot and let me know if you enjoyed it in the comments.

Recipe Index, Starters, Veg Recipes

Mushroom Pepper Fry

Posted on by kavithapadmanaban
14
Jan


Mushroom is very healthy and is the best source of Vitamin D.This method is less time consuming and one of the easiest way to prepare.The perfect blending of pepper with the mushrooms makes the dish very tasty. It is a treat for mushroom lovers and a boon for working mothers as it is easy to prepare.

 Ingredients

400 g mushrooms

1 onion big (finely chopped)

4-5 cloves garlic (finely chopped)

1/4 teaspoon fennel

1 sprig curry leaves

3 teaspoon oil

salt to taste 

Method

  •  Heat the pan and add oil. 
  •  Add fennel and stir so that it gives a good aroma to the oil. Do not do it for a long time, otherwise, the fennel will become brown. 

 

  • Add the onions and garlic and saute.

 

  •  Put the curry leaves and stir fry.

 

  •  Now add the chopped mushroom. 

 

  • Keep the flame high as water will be released. Keep stirring till the water content is reduced.

 

  • Reduce the flame to medium.
  • At this stage sprinkle the pepper and salt.

 

  • Stir till the pepper and salt mix thoroughly.

Mushroom pepper fry is ready to taste. Do let me know how it is in the comments:) 

Recipe Index, Starters, Veg Recipes

Broccoli Pepper Fry

Posted on by kavithapadmanaban
14
Jan

In this recipe, the florets of broccoli are blended well with the pepper. The addition of thyme, a herb, enhances the flavour of the dish. The sharp taste of pepper along with thyme, onions and garlic makes the broccoli very appetising. It tastes best when eaten hot.

In this recipe the dried form of thyme is used instead of the fresh ones. This form of thyme is easily available in the market. You need to crush the thyme before adding. Add thyme at the beginning itself and not at the end so that the flavour of thyme is released.

Broccoli pepper fry can be eaten as a starter. You can eat it with chapatis too.

Broccoli is healthy as it contains more Vitamin C compared to Green leafy vegetables or any other vegetable. This helps to fight various diseases including cancer.

Ingredients

200g broccoli (separated in florets) 

1 onion big (finely chopped)

1 pod garlic (finely chopped)

1/2 tsp black pepper powder 

a pinch of thyme(dried)

3 teaspoon  olive oil

One  and a half tsp salt or salt to taste 

Method

Boiling the Broccoli

Clean and wash the broccoli. Remove the broccoli from the water and place it in a bowl.

Take a vessel and add water twice the quantity of broccoli (about 400ml) so that the broccoli can be fully submerged in it.

Boil the water. Switch off the gas/induction stove. At this stage add 1 tsp salt.

Add the washed and cleaned broccoli into it and keep it in it for around 5 minutes.

Remove it from the water using a strainer and wash again with cold water to retain the greenness of the broccoli and to prevent it from overcooking.

Note: Do not allow the broccoli to be in the hot water for a long time as it will get cooked. 

How to make Broccoli Pepper Fry?

Take a kadai or a heavy thick bottomed pan or a cast-iron skillet and heat it. Add oil and allow the oil to get heated.

Add garlic and stir fry for around 2 minutes.

Add onions and saute till the onions become translucent. Take the thyme and crush it in your fingers and add. 

Then add the broccoli. The green broccoli is a real treat to the eye.

Sprinkle pepper. Stir further till the ingredients blend well. Finally, add salt and give a stir.

On adding salt the broccoli tends to release water. Keep heating till the water evaporates on a high medium flame.

Note: For crispier broccoli heat it for a longer time. Stir carefully as the florets tend to break.

Serve hot and enjoy your Broccoli Pepper Fry 🙂

Non Veg Recipes, Recipe Index, Seafood, Starters

Fish Tawa Fry (Tandoori Style)

Posted on by kavithapadmanaban
14
Jan

Tawa Fish Fry is a mouthwatering dish and my all-time favourite. It is my own recipe and I am soo excited to share it with you all 🙂 The easy preparation of the fish makes it the dish of choice on various occasions. Fish is the preferable option as it cooks faster than any other meat and is healthy.

In this recipe of Tawa Fish Fry, the ingredients are mixed with the fish and then grilling is done. Fish is marinated along with the spices and cooked on low-medium flame. This makes the dish extraordinary. Here no deep-frying is involved so it makes the dish even more healthy.

Tawa Fish fry can be taken with mayonnaise, chips or green chutney. It can also be used as fillings in sandwiches and rolls.

If you do not like seafood or you are allergic to seafood you can also try this recipe with chicken – Chicken Tawa Fry (Tandoori style)

Ingredients  

400 g of fish fillet-basa fish (cut into small pieces)

2 tablespoon mustard oil (you can use any other oil of your 

choice if you want)

1/4 teaspoon turmeric

1 teaspoon red chili powder

1 teaspoon garam masala powder

1 tablespoon ginger-garlic paste

1/4 teaspoon kasuri methi

1/2 lemon

1 tablespoon curd

1/2 teaspoon salt/salt to taste

Method

Marination of fish

Wash the fish and remove any excess water.


Add the turmeric powder, chilli powder,garam masala powder and salt and mix well.

 

Now add the ginger-garlic paste.

Then add curd and mix well. The curd should be thick. 

 

You will notice the colour of the marination change.

 

Finally, add kasuri methi(dried fenugreek leaves), squeeze the lemon and give a final mix. 

 

Keep it in the fridge for a minimum of 30 minutes. If the marination time increases the taste of the fish also increases.If you want you can also keep the marinated fish in the fridge overnight.

Preparation of the fish

Take a grill tawa and heat the tawa well. Apply oil using a brush. If you want you can add 1 teaspoon of oil. In this recipe, I have added the oil.

 

Now place the marinated fish on the pan on low-medium flame. Do not disturb for 5 minutes. Now turn the pieces.

Note: If the fish sticks while trying to turn over, wait further.

Repeat the same procedure. The Tawa Fish Fry is ready to be relished. Enjoy with mayonnaise!!!:) Please subscribe for more easy recipes.

Recipe Index, Veg Recipes

Potato Masala Fry/Aloo Masala Fry

Posted on by kavithapadmanaban
12
Jan

Potato Masala Fry also called Aloo Masala Fry is an easy recipe that can be made for a busy day. It involves a very simple procedure and is the best choice for beginners.

Potato is an easily available vegetable which is relished by many. It’s a must-try dish for all potato lovers. 

They are a good source of manganese, phosphorus, vitamins C and B6, niacin and pantothenic acid. This is a very easy, simple and quick potato recipe which can be done in less than 10minutes if the potatoes are already boiled.

Kids enjoy this with chapati, roti and pulao. Rolls with cheese or mayonnaise can be made with this potato fry as stuffing. It is a scrumptious side dish with sambar rice, lemon rice, rasam rice and even curd rice.

If you want it spicier you can increase the quantity of chilli powder.

In the case of gastric problem, you can add more asafoetida.

Ingredients

Oil- 4 tbsp or as required

Potato – 7 medium-sized

Mustard – ¼ tsp

Asafoetida – 2 pinch

Ginger paste – 1 tsp

Garlic paste – 1 tsp

chilli powder / lal mirch powder – 1 tsp

Turmeric powder – 1/8 tsp

Curry leaves – 1 sprig

Salt – ½ tsp

Method

Boiling the potato

Wash the potatoes properly. 

Cut them into two equal halves and keep them in a pressure cooker. 

Add a small cup of water. Do not add excess water or very less water.  

Pressure cook for 2 whistles.  Open the cooker only after the pressure is released.

 

Removing the skin and mashing the potato

The skin of the potato can be peeled easily after cooling. 

Using a masher you can mash the potatoes such that there is a mixture of 

mashed potatoes and lumps of small potatoes as shown in the picture.

 

Preparation of Potato Masala fry

Take a kadai or a heavy thick bottomed pan or a cast-iron skillet and heat it. 

Add oil and allow the oil to get heated.

Temper with mustard and asafoetida.

 

Then add ginger and garlic paste, turmeric powder, chilli powder, curry

leaves and salt. 

 

Fry till the raw smell goes and the colour of the chilli powder changes on a slow flame.

 

Now add the mashed potatoes and mix well and leave it for few minutes. 

If you want it more crispy leave it for a longer time. Potato masala fry is ready

 

Recipe Index, Rice, Veg Recipes

Ghee Rice /Ghee Bhat

Posted on by kavithapadmanaban
12
Jan

Ghee rice is a simple and popular Indian dish that is quick and easy to prepare. The aromatic flavour of ghee with fewer spices is a real treat.

It is relished by kids and they love it with raitha. It tastes best with khuruma, gravies like rajma, mushroom, chicken, mutton and egg. 

It is served at weddings, kid’s parties and many other functions. 

Instructions

  • This recipe tastes best with Zeera Samba rice.If you want you can make it with basmati rice too.
  • A pressure cooker is used in this recipe. Cooking can also be done in a pot.  
  • If you are cooking in a pot or if the rice is old, more quantity of water is required. In that case, you can add 250 ml more water.
  • Old rice is preferred. 
  • Wash the rice properly to remove starch.
  • Always cook on a medium flame. If the flame is high, then the water evaporates very fast and the rice gets burnt. 

Ingredients

Ghee – 4 tbsp

Indian Bay leaf (Tej patta) – 2

Cardamom – 2

Clove  – 5

Cinnamon – 2 (1inch size)

Zeera Samba rice -500g

Onions -3 medium, sliced

Garlic- 4-5 cloves, cut into smaller pieces

Tomato-1 medium, finely chopped

Green chilly- 3, slit into 2 halves

Salt to taste -About 1 tsp

Method

    1. Heat the cooker and add ghee to it. 

        Add Indian bay leaf, cardamom, clove and cinnamon. 

        Heat for about 2 minutes until you get the flavour of the spices. 

        2. Add onions, garlic and green chilly and sauté. 

     3. Then add tomatoes and stir for about 2 minutes.

4.  Now add 750 ml of water. Keep heating it until it boils.


 5. Add rice (washed and soaked for 20 minutes).    Sprinkle salt and mix well.


6.  Pressure cook for 2 whistles on medium flame.

    7. After the pressure releases take the lid off. If you want softer rice leave it for 5 minutes further.

    8. In both cases allow the rice to settle for 5 minutes and fluff gently. Be careful not to break it.

    9.Transfer to a bowl. Ghee rice is ready to eat.

       10.If required garnish the ghee rice with roasted cashew nuts (after     frying in 1 tsp of ghee).

Gravy/Side Dish, Recipe Index, Veg Recipes

Beetroot Pepper Fry

Posted on by kavithapadmanaban
12
Jan

In this recipe, the sweet taste of beetroot is blended with the pungent flavour of pepper.

Fussy eaters and kids would also love it as the original taste of beetroot is changed here.

The method is a simple and easy recipe.

 

Beetroot is a great source of manganese, folate, fibre, potassium, iron and vitamin C. 

It contains a high concentration of nitrates that reduces blood 

pressure and is good for the heart.

 

 

Ingredients

4 tbsp of Oil

4 medium-sized beetroot

1 sprig/handful of curry leaves

½ tsp pepper

½ tsp salt or salt to taste

Method

Wash the beetroot thoroughly. Peel off the skin.

Cut the beetroot in circles as shown. (do not cut it very thin or very

broad)

 

Put it in a pan and add ¼ cup of water.

 

Boil for 10 minutes. Sprinkle the pepper and salt. 

(You can increase the quantity of 

pepper if you want more spice)

Mix well and keep it aside.

Meanwhile, take a tawa and heat it. Transfer the beetroot to the tawa.

Add curry leaves and mix well. Heat till the water evaporates.

If you want it crispier you can keep it for a longer time.

 

Relish your beetroot with curd rice.

Non Veg Recipes, Recipe Index

Pepper Chicken (Indian Style)

Posted on by kavithapadmanaban
12
Jan

Pepper Chicken is a classic South Indian dish that is a treat to the throat especially when you catch a cold. It can be prepared in many ways but this is a simple and easy recipe that involves no onions and tomatoes.

It goes well with roti, chapatis, sambar rice, rasam rice. The combination of chicken pepper fry with rasam rice is outstanding. It is loved by kids.

In this recipe, I am using zeera powder and pepper powder. Instant frying of zeera and pepper and grinding usually enhances the flavour as the major ingredients are zeera and pepper. For grinding, 2 teaspoons of zeera and 4 teaspoons of whole pepper is taken.

If you love the pepper flavour you can add only pepper and forgo adding chili powder. In that case, you need to add 3 teaspoons of pepper.

Ingredients

6 teaspoons of oil

1 kg of chicken

2 teaspoons pepper powder (coarsely ground)

1 teaspoon chilli powder

1 teaspoon coriander powder

½ teaspoon turmeric powder

1tablespoon ginger garlic paste

1 teaspoon zeera powder

2 sprigs curry leaves or handful

1 teaspoon salt or salt to taste

Method

Heat the pan of the pressure cooker and add oil. After 2 minutes as the oil becomes hot add the chicken and give a slight stir.

Now add the ginger-garlic paste and mix.

Then add turmeric powder, 1 teaspoon pepper powder and zeera powder. Stir slowly.

Add chilli powder and coriander powder and mix well.

Next, add 1 cup of water(100ml). Finally, add salt and mix well.

Close the lid and pressure cook for 1 whistle. Cool and open the cooker. Cook till the water evaporates and the required consistency is achieved. Now sprinkle 1 teaspoon of pepper powder and mix well.

Add curry leaves. Usually, I add more curry leaves. You can reduce it if you want.

Mix well and cook for 10 minutes on medium flame. You will notice that the colour changes as the pepper blends with the chicken. The Pepper Chicken is now ready to relish.

Recipe Index, Starters, Veg Recipes

Veg Rice Paper Roll

Posted on by kavithapadmanaban
12
Jan

Veg rice paper rolls will be a perfect choice when you want to taste something different and you are tired to cook. It just requires assembling the vegetables in a roll.

It is a healthy snack as it includes simple packing of vegetables. You only need to know how to make the rolls. Once you learn it you will feel it easy.

In the case of Vietnamese rolls, you need to add vermicelli/noodles along with protein, lettuce leaves and herbs(basil, coriander and mint). But here we just use coriander leaves excluding the others.

 It can be taken along with a combination of soy sauce and garlic mixture. The recipe for this dipping sauce is also given here. It also tastes well with mayonnaise.

Tastes best when eaten immediately.

Ingredients

6 rice paper sheets

1 capsicum 

2 carrots

1 small cup cabbage

1/2 cucumber

2 tsp soya sauce

Method

The method involves five parts

a) Making the filling

b) Wetting and drying the rice paper sheet

c) Filling the rice paper sheet

d) Making the roll

e) Frying the roll

a) Making the filling. 

Cut the carrots, capsicum, cabbage and cucumber into thin strips       as shown below.


     Put them in a mixing bowl. Add 2 tsp soya sauce and mix well.


b) Wetting and drying the rice paper sheet.

   Take a broad and hollow plate. 
   Add warm water such that it is just enough to dip the entire paper
   sheet in it.      

 Place the rice paper sheet in warm water for just 2 seconds or till the starch is removed so that the sheet becomes soft.    Place it on a plate or a tray and pat it dry with a clean cloth.

c) Filling the rice paper sheet.   

Place the vegetables slightly off the center of the rice paper sheet.
   Do not add more as it would be difficult while closing.

d) Making the roll. 

 Start rolling from the side which has less space.        

   Now bring the left and right side of the roll closer as shown.
    It would look like an envelope now.     

    Move towards the free side by tightening. 
    Be careful otherwise it will tear.
    Make a firm roll that is it should be tight and compact.  You can shallow fry the rolls if you want.  (It tastes better when fried)

Recipe for the dipping sauce

Ingredients

2 tsp soya sauce

1 tsp ginger (finely chopped)

1 tsp garlic (finely chopped)

1/2 lemon (juice)

Method

Add 2 tsp soy sauce and 2 tsp water. Mix well.

Then add ginger, garlic and lemon juice. 

Mix the contents properly.

Conclusion

You can get the easiest snack done in minutes. Hope you enjoy it!