"Vazhakai Varuval"

"Vazhakai Varuval"

Quantity: 2-3 members

About this Food!

"Vazhakai varuval" , is another tastier and spicy dish variety made in South India . Vazhakai varuval  has its own flavor and crunchy consistency when cooked properly however you will get to that consistency eventually , if your trying it for the first time.

Best side dish with sambar rice, curd rice , rasam rice .

"Vazhakai Varuval"

Recipe

Ingredients

1. Raw green banana (Vazhakai) - 2 nos medium sized

2. Saunf - 1 tsp

3. Chilly powder - 1 tsp or to your taste

4. Turmeric powder - 1/4 tsp

5. Oil - To fry to your needs

6. Coriander powder - 1 tsp

7. Salt - To taste



Method

1. Slice the vazhakai into pieces like shown in the picture or to your desired shapes , wash it nicely and and keep it ready.

2. Now in a bowl add these sliced  vazhakai and add chilly powder , turmeric powder , coriander powder , salt , saunf  and nicley mix the contents and  keep it aside for 5 mins so that the masala gets nicely stick to sliced vazhakai.

3. Now take a frying pan and add 3-4 tblspn of oil and add vazhakai and nicely fry it , while cooking periodically flip the vazhakai so that both the sides of vazhakai gets evenly fried and finish your cooking ,serve it hot.

Try it and you will love it.

Happy Foodie!!!

"Muttai Kos Poriyal(Violet Cabbage Fry)"

"Cabbage Fry"

Quantity:2-3 members

About this Foodie!

"Cabbage(Violet) Poriyal(Muttai Kos Poriyal)", is a typical South Indian dish made very easily and tastes good and its color will be different from our regular green cabbage variety.Normally in South Indian hotels you can see this dish frequently , this dish can be done with green colored cabbage also however violet colored cabbage has much less raw smell than green colored cabbage.

Best side dish with chappati,  dosai , sambar rice , puzhi kuzhambu rice and curd rice too.

"Cabbage Poriyal"

Recipe

Ingredients

1.Violet cabbage - 1/4 kg

2. Big Onions -1 no

3. Green chilly - 2-3 nos or to your taste

4. Coconut scraps - 1/2 cup

5. Mustard seeds , Uluntham paruppu - 1/4 tsp each

6. Curry leaves - 4-5 nos

6. Oil - To saute

7. Salt - To your taste

Method

1. Nicely wash the cabbage and scrap the cabbage as shown using scrapper and keep it aside.

2. Now in a pan add some oil and saute mustard seeds, uluntham paruppu, curry leaves and add chopped onions and green chilles and fry till onions become mild golden color.

3. Now add the scrapped cabbage, coconut scraps and salt to taste and cook for 10- 15 mins in medium flame or till cabbage gets nicely cooked and finish your cooking and serve hot.

Note: While using green colored cabbage use small ginger piece inorder to remove the cabbage's raw smell.


Try it , its simple and tastier.

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Happy Foodie!!!

"Vazhakkai Poriyal"

"Vazhakkai Poriyal"

Quantity: 2-3 members

About this Foodie!!

"Vazhakkai(in Tamil) Poriyal", is a simple to make and special variety South Indian dish made with less oil than our regular oil fried vazhakkai dish , this dish is not very spicy to eat and however it has the mild spice taste of green chilly. Color of this dish will be very mild and you can add turmeric powder if you like to enhance its color.

Ofcourse vazhakkai has gastric influence for most of the people but you can take raw cumin seeds or drink cumin seeds boiled with water after you eat any sort of heavy dish since cumin seeds has the nature to digest our food and make us comfortable within few minutes.

Best side dish with any type of Puzhi kuzhambu and even for Dosai.

Ingredients

1. Vazhakkai(Green bananas) - 2 nos medium sized

2. Big Onion - 1 no

3. Coconut scraps - 1/2 cup

4. Mustard seeds , Ulunthum paruppu(White split gram) - 1/4 tsp each

5. Curry leaves - 5-6 nos

6. Salt and Oil - to your taste

7. Green chilly - 2 nos or to your taste

 "Vazhakkai Poriyal"

 Recipe

 Method

1. Nicely wash the vazhakkai and peel of the skin and chop to dice cut  pieces as shown in picture.

2. In an open cooker add 2-3  tsp of oil and add mustard seeds, ulunthum paruppu and roast it and then add chopped onions , curry leaves and green chilly and cook till onions become golden brown and then chopped vazhakkai and salt and close the cooker and cook for only 1 whistle.

3. Then open the cooker and add coconut scraps and nicely stir and cook for 2-3 mins and serve hot.

Try it and you will Like it!

Happy Foodie!!! 

 

    

  

"Kathirikai - Pasiparuppu Kootu"

"Kathirikai-Pasiparuppu Kootu"

Quantity:3-4 members

About this Foodie!

"Kathirikai(Brinjal) Pasiparuppu Kootu", is one traditional dish variety made with brinjal and Moong dhal/pasipasruppu. This is dish is not very spicy rather it is very soft dish and tastier to eat , the flavor of pasiparuppu when blended with binjal adds the flavor of this dish at a exact rate.

Best side dish with curd rice, dosai and even with any type of puli(tamarind) kuzhambu.

"Kathirikai-pasiparuppu Kootu"

Recipe

Ingredients

1. Brinjal - 1/4 kg

2. Whole green gram/Moong dhal/Pasiparuppu - 1/2 cup

3. Big onion - 1 no

4. Coriander powder - 1/2 teaspoon

5. Chilly powder - 1/4 teaspoon

6. Turmeric powder - 1/4 teaspoon

7. Coconut scraps - 2 tbl.spoon

8.  Saunf - 1/4 teaspoon

9. Curry leaves - 5-6 nos

10. Salt and Oil - To your taste.

Method

1. In a cooker add 1 teaspoon of oil and add chopped brinjal ( make into 4 pieces) , pasiparuppu, chopped onions, coriander powder, chillly powder, turmeric powder and salt little bit and close the cooker and cook for 3 whistles.

2. In a pan add 2 teaspoons of oil , saunf and curry leaves and fry it(Thaalipathu) and add it to the contents in cooker and now add the coconut scraps and stir it well and cook till you get a thick consistency and serve it hot.

Try it and you will love it.

Happy Foodie!!!

"Brinjal Fry"

"Brinjal Fry"

Quantity:3-4 members

About this Foodie!

"Brinjal Fry" is one simple to make and tastier to eat dish , normally there are varieties of dish in brinjal and this one is one of the simple variety type and more dishes to be posted hereafter in our blog.This dish has a good flavor to our taste buds and very colorful to our eyes , normal type of brinjals can be used for this dish.

Best side dish with curd rice , sambar rice and chapati.

"Brinjal Fry"

Recipe

Ingredients

1. Brinjal - 1/2 kg

2. Mustard seeds, black gram - 1/4 teaspoon each

3. Chilly powder - 1/4 teaspoon or to your taste

4. Turmeric powder - 1/4 teaspoon

5. Curry leaves - 5-6 nos

6. Coconut scraps - 1 tbl.spoon

7. Salt & Oil - To your taste

Method

1. In a frying pan put 1/4 teaspoon oil and add mustard seeds , black gram, curry leaves and saute it.

2. Now add chilly powder,turmeric powder ,1/4 cup water , salt in the frying pan and cook till water gets boiled up.

3. Now add chopped brinjal (as seen in picture) to the frying pan and nicely cook till water gets dried up.

4. Add coconut scraps to the brinjal mix in frying pan and cook for 3-4 mins and finish your cooking and serve it hot.

Try it and you will love it!

Happy Foodie!!!

"Potato Cori"

"Potato Cori"

Quantity:3-4 members

About this Foodie!

"Potato Cori" is a simple but delicious dish different from our regular potato fry type of dishes. Coriander leaves plays the major part in this dish and so called "Cori" .The rich flavor and aroma of coriander leaves mixed with other ingredients gives us a complete satisfaction of foodie experience.The color of this dish will be light greenish and very attractive.

Best side dish with Chapati, curd rice can be even taken independently also.

"Potato Cori"

Recipe

Ingredients

1. Potatoes - 1/4 kg

2. Coriander leaves along with stem chopped- 4 handful  or to your taste.


3. Onion - 2 nos medium sized.

4. Green chilly - 3 nos or to your taste

5. Cumin seeds - 1/4 tspn

6. Mustard seeds - 1/4 tspn

7. Oil : Ghee - 1 tbl.spoon: 2 tbl.spoon

8. Salt - to taste

9. Ginger garlic paste - 1 tspn

Method

1. Boil the potatoes and keep it separately.

2. Finely grind onions,green chillies and coriander leaves in a mixer grinder.

3. In a frying pan add ghee and oil and fry cumin seeds and mustard seeds and then add the onion+coriander+greenchilly mix from mixer grinder to this frying pan and then add ginger garlic paste , salt and cook till you get an aroma .

4. Then finally add the boiled potatoes and then cook till potatoes get nicely mixed with gravy atleast for 5 mins in medium flame.

Try it and you will love it!

Happy Foodie!!!

"Bitter Gourd(Pakharkai) Fry"

"Bitter Gourd Fry"

Quantity:2-3 members

About this Foodie!

"Bitter Gourd(Pakharkai) Fry" is a unique dish variety which has a taste of bitter but when properly cooked gives out a tremendous taste with a mixture of bitterness and spicy combination and you will like its bitter taste eventually. It has very good medicinal effect of killing germs in your digestive system.

Best side dish with any type of sambar rice, curd rice and even it can be directly mixed with white rice with little ghee.

"Bitter Gourd Fry"

Recipe

Ingredients

1. Bitter Gourd - 1/4 kg medium sized

2.  Big onion - 1 no

3. Tomato - 1 no

4. Saunf - 1/2 teaspoon

5. Chilly powder - 1/2 teaspoon or to your taste

6. Turmeric powder - 1/4 teaspoon

7. Coconut scraps - 1/4 cap

8. Oil & salt - To your taste.

Method

1. Chop bitter gourd to small pieces and put into cooker along with chopped onions, tomato,saunf,chilly powder,turmeric powder ,salt and cook for 1whistle.

2. Then add oil in a frying pan and put the boiled bitter gourd mix from cooker and deep fry it till you get the aroma , (if needed sprinkle some water)and finally add coconut scraps , stir all well  and fine cook with lid of the pan closed for 5 mins in medium flame and serve it hot.

"Bitter Gourd"

Try it and you will like it for sure!

Happy Foodie!!!

"Konda Kadalai(Chickpea) Fry"

"Konda Kadalai Fry"

Quantity:3-4 members

About this Foodie!

"Konda Kadalai(Chickpea) Fry" is a healthy and stamina rich dish variety famous in India and is made in different types of variety as per people tastes, this dish is one of its various type made. Only thing you should be careful with this type of dish is to nicely soak in water and nicely boil the chickpeas , otherwise it will not be properly cooked and hard to bite and eat.The consistency of this dish will be so nice it keeps you to eat again and again if properly cooked.

Best side dish with Chapati, bread , stuffed with dosai  and also can be eaten independently as a tiffin and also along with plain white rice.

"Konda Kadalai(Chickpea) Fry"

Recipe

Ingredients

1. Konda Kadalai(Chickpea) - 2 tumbler.

2.Big Onion - 2 nos medium sized.

3. Tomato - 2nos

4. Cinnamon - 1 inch sized 1 no

5. Saunf - 3/4 teaspoon

6. Ginger garlic paste - 1 tbl.spoon

7. Mustard seeds  -1/4 teaspoon

8. Curry leaves - 5-6 nos.

9. Oil and Salt - To your taste.

10. Chilly Powder - 1/2 teaspoon or to your taste

Method

1. Soak Chick pea in water overnight and then pressure cook in a cooker for 3 whistles.

2. In a pan add mustard seeds and curry leaves and fry till mustard seeds bursts.

3. In a mixer grinder grind chopped onions,tomatoes,cinnamon,saunf,chilly powder,ginger garlic paste and add to pan with mustard seeds and curry leaves and cook till raw smell goes off.

4. Then add boiled chickpea to the frying pan and then nicely cook till you get good aroma or max 5-6 mins in medium flame , if needed you can smash the cooked chickpeas and serve it!

Try it and you will love it!

Happy Foodie!!!
 

"Carrot-Potato Fry"

"Carrot-Potato Fry"

Quantity:3-4 members

About this Foodie!

"Carrot-Potato Fry", is a wonderful kind of dish that has the blend of potato and carrot flavor together.The carrot's sweetness and potato's spicy taste gives us a different combination.Ofcourse its color is admirable...yellow and orange which gives us a desire for this dish at its first look!

Best side dish with curd rice, chapati.

Carrot-Potato Fry

Recipe

Ingredients

1. Carrot - 1/4 kg

2. Potato - 1/4 kg

3. Onion - 1 no

4. Tomato - 1 no.

5. Saunf - 1/2 teaspoon

6. Cinnamon - 1 inch sized 1 no

7. Chilli powder - 3/4 teaspoon or to your taste.

8. Turmeric powder - 1/4 teaspoon

9. Salt and Oil - To taste

Method

1. In a cooker add chopped carrots,potatoes, onions,tomatoes,saunf,chilli powder, cinnamon,turmeric powder, salt and cook for 3 whistles.

2. Now take a frying pan with some oil and put the boiled contents from cooker to this pan and nicely fry it in medium flame and cook till good aroma!

Try it and you will Love it!!

Happy Foodie!!!

"Cluster Beans (Kothavarankai) Fry"

"Cluster Beans Fry"

Quantity: 2-3 members

About this Foodie!!!

"Cluster Beans(Kothavarankai) Fry" is a traditional dish variety made in South India especially for its special flavor and taste of its own kind. Normally its food of pure vegetarians type, thee cluster beans used in this dish and the mix of masala gives us a good flavor, taste and its color and appearance gives us a pleasant feel to our eyes.

Best side dish with any type of sambar rice , curd rice and even rasam rice.

Cluster Beans(Kothavarankai) Fry 

Recipe

Ingredients

1. Cluster beans(Kothavarankai) - 1/4 kg

2. Big Onions - 1 no

3. Chilly powder - 1 teaspoon or to your taste.

4. Coconut scraps - 1/4 cap.

5. Mustard seeds and black gram - 1/4 teaspoon each .

6. Oil and Salt - To your taste.

Method

1. In a pan fry mustard seeds, black gram and then add chopped onions and cluster beens and fry till cluster beans cooked and add salt and chill powder and some water and cook.

2. Finally add coconut scraps and nicely mix it and cook it and serve it.

Try it and you will love it!

Happy Foodie!!!

"Yam Roast"

"Yam Roast"

Quantity:3-4 members

About this Foodie!!

"Yam Roast" is a special dry variety made with below mentioned ingredients.Its spicy taste , flavor and the aroma of saunf while eating will give a different taste experience for us.

Best side dish with curd rice and sambar rice.


                                             Yam Roast

Recipe

Ingredients

  1.       Yam- 1/4kg

  2.       Chilli powder- 1 t.spoon

  3.       Turmeric powder- 1/4 t.spoon

  4.       Saunf – 1/4 t.spoon

  5.       Salt to taste.

  6.       Coconut scarps – 2 tbl.spoon

  7.       Mustard seeds - 1/4 teaspoon

  8.   Curry leaves - 3-4 nos.

  9.       Oil- 3-4 tbl.spoon or required qty. as per your wish.

Method

  1.      Cut yam to small cubes shape and mix it with chilli powder, turmeric powder, salt , saunf and sprinkle some  water and cook in cooker for 2-3 whistles or based on Yam’s nature.

  2.      Add  mustard seeds and curry leaves in a frying pan with oil.

  3.     Put the yam mixture from cooker to this frying pan.

  4.    Add coconut scraps now to the yam mixture and roast the mixture and serve it.

  Try it and you will love it!

  Happy Foodie!!!

"Potato Podimass"

"Potato Podimass"

Quantity: 3- 4 members

About this Foodie!!

"Potato Podimass" is a mild side dish made with coconut and other ingredients mentioned below, this dish would give you a different taste of potato apart from normal potato fry dish its color and aroma is entirely different from regular potato fry with chilly powder.

Best side dish with poondu kuzhambu, curd rice and even it can be taken with dosai.

Potato Podimass

Recipe

       Ingredients

  1. Potato – 1/4 kg 

  2.  Big Onion- 1 no

  3.  Green chilly – 3 nos

  4.  Curry leaves- 6 to 7 nos

  5.  Mustard seeds – 1/4 teaspoon

  6. Black gram(Ulantham Paruppu)- 1/4 teaspoon

  7.  Ginger- To your size(small piece)

  8.   Turmeric powder- 1/4teaspoon

  9.  Coconut scraps- 1/4 cap.

 Method

              1. Boil potato in cooker and smash it nicely.

  2.  Pour oil in a vessel and add Mustard seeds, Uluntham paruppu, Onion , Greenchilly and Turmeric powder  and cook (Vanakuvathu).

              3.  Add boiled potato to that mixture in vessel and cook for few minutes.

              4.  Then add coconut scraps and coriander leaves and finish your cooking and serve it.

               Try it and enjoy it!!

               Happy Foodie!!!