My Favorite South Indian Recipes

South Indian, Vegetarian and Sourashtra recipes

Whole Button Mushroom Stir Fry Recipe

Leave a Comment

Mushroom has become a familiar and easily available vegetable all over the world. Here is a very simple and quick recipe of mushroom. It is very simple and can be prepared effortlessly. The whole button mushroom stir fried in olive along with garlic and spices gives a distinct aroma to this dish.

Check other mushroom recipes mushroom dum biriyani, mushroom pepper fry, hassle free mushroom dum biriyani, arachivita kalan kuzhambu, mushroom curry, masala mushroom in oven and stuffed mushroom nuggets

INGREDIENTS 

  1. Mushroom – 300 gms
  2. Garlic – (2-3) pods
  3. Red chili – 1 tsp
  4. Salt – As per the taste
  5. Pepper powder – 1tsp

PROCEDURE

  1. Wash the mushroom well to remove the dirt’s if any.                          
  2. Remove the stalk of the mushroom. Do not chop it. You can chop if the size of the mushroom is very big. Keep it aside.                  
  3. Heat olive oil in a pan.                                               
  4. Add finely chopped garlic to it. Saute it well.                 
  5. Add the whole mushroom to it.                                      
  6. Place mushroom evenly and cook it.            
  7. Flip the mushrooms and cook it well on the other side too.   
  8. Saute till the water starts to ooze out from the mushrooms.                    
  9. Now, add red chili powder, salt and pepper powder to it.              
  10. Mix it well.  Saute well till the water evaporates and mushroom gets fried. 
  11. Garnish with finely chopped coriander leaves.               
  12. Serve hot with rice or enjoy as a starter.                      

NOTE  

  1. Adjust the seasoning as per the taste required.
  2. Choose small and equal sized mushroom for this recipe. If not available, chop the mushroom into small pieces.
  3. It can be served as a starter or as a side dish with rice (rasam or kulambu).
  4. Any neutral flavored oil can be used instead of olive oil.

Cauliflower Gravy Recipe

Leave a Comment

Cauliflower has various health benefits. It is low in carbohydrate. Here is a simple and yummy cauliflower gravy recipe.

The step by step pictorial procedure of this recipe is as follows. It goes well with rice and roti.

INGREDIENTS 

  1. Caulifower(small) – 1
  2. Onion – 1
  3. Garlic – (4-5) pods
  4. Tomato – 1
  5. Cumin powder – 1/2 tsp
  6. Pepper powder – 1/2 tsp
  7. Red chili powder – 3/4 tsp
  8. Coriander powder – 1/2 tbsp
  9. Garam masala powder – 1/2 tsp
  10. Turmeric powder – 1 tsp
  11. Salt – As per the taste
  12. Water – (2-3) tbsp

PROCEDURE 

  1. Cut the cauliflower into small florets.
  2. In a kadai, take washed florets. Add water to it.
  3. Add turmeric powder and salt to it.                                
  4. Allow it to boil. Cook for 2 minutes in low flame. This to remove the dirt and worms from the cauliflower. Drain the excess water using colander and rinse it. Keep it aside.   
  5. Heat oil in a kadai.                                                                
  6. Add chopped garlic to it.                                       
  7. Add finely chopped onion to it. Saute for few minutes.
  8. Add the cauliflower florets to it.                       
  9. Fry it well.                                                
  10. Add chopped tomatoes. Saute till the tomatoes becomes soft.                                                     
  11. Add cumin powder.   
  12. Add pepper powder.                 
  13. Add red chili powder.                            
  14. Add coriander powder.                                      
  15. Add garam masala powder.                                                
  16. Add required salt.                                                      
  17. Add very little water over it. Mix it well to coat the powders to the cauliflower.    
  18. Saute till everything binds together.              
  19. Garnish with coriander leaves. Serve with rice or chapathi.                   

NOTE 

  1. Adjust the seasoning as per the requirement.
  2. Instead of chopped onion and garlic, onion powder and garlic powder can be used. This is give a dry texture to the dish.
  3. Water can be added only if required. It is optional.
  4. You can first fry the cauliflower in oil. Remove it and drain the excess oil in tissue paper. Then add fried cauliflower to the onion.

 

Quick Kathirikai Puli Kozhambu Recipe Without Coconut for Rice

Leave a Comment

Rice is the staple food in South India. There is no lunch without rice. There are many varities of curries and gravies prepared to accompany rice. Tangy curry/puli kulambu is very famous in South India, especially in Tamil Nadu.

Puli kuzhambu is very easy and simple to prepare. There are many varieties of puli kolambu. Puli kuzhambu can be prepared plain also. Here is the recipe for brinjal puli kuzhambu.

INGREDIENTS 

  1. Brinjal – 2
  2. Shallots – (8-10)
  3. Tomato – 2
  4. Tamarind – lemon sized
  5. Curry leaves – 2 sprigs
  6. Coriander powder – 2 tbsp
  7. Red chili powder – 2 tsp
  8. Turmeric powder – 3/4 tsp
  9. Salt – As per the taste
  10. Mustard seeds – 1/2 tsp
  11. Urad dal – 1 tsp
  12. Fenugreek seeds – 1/4 tsp (optional)
  13. Sesame oil – 2 tbsp
  14. Water – 1/2 cup

PROCEDURE

  1. Soak tamarind in water for 10 minutes.
  2. Meanwhile, heat oil in a kadai.                                          
  3. Add mustard seeds, fenugreek seeds and urad dal one by one in the same order. Let mustard seeds to crackle and urad dal to turn golden brown.
  4. Add whole shallots and curry leaves. Saute till the shallots turn golden brown.
  5. Now, add chopped tomatoes.                                                          
  6. Next, add chopped brinjal.  Saute for (5-7) minute(s) or until the brinjal is fried well and tomatoes becomes mushy.                                             
  7. Add salt and turmeric powder.                                                              
  8. Add red chili powder and coriander powder. Mix it well. Saute for 2 minutes.          
  9. Now, add tamarind pulp to it.                                                              
  10. Add required water.                                                                          
  11. Bring it to boil.

    0.32.p+6.=.

  12. Cook it for 5 minutes in low flame.
  13.  Tangy brinjal curry is ready to serve hot with steamed rice.

NOTE

  1. Adjust the seasoning as per the taste desired.
  2. Brinjal can be added along with shallots for fast cooking of brinjal.
  3. Also, shallots can be halved for fast cooking.
  4. Add water if required. Cook till the desired consistency is obtained.

Arya Bhavan Style Potato Masala Recipe for poori

Leave a Comment

INGREDIENTS 

  1. Potato – 4
  2. Shallots – 10
  3. Tomato – 2
  4. Garlic pods – 5
  5. Green chili – 2
  6. Curry leaves – 2 sprigs
  7. Coriander leaves – 4 sprigs
  8. Red chili powder – 1 tsp
  9. Coriander powder – 4 tbsp
  10. Cumin powder – 2 tbsp
  11. Garam masala powder – 1 tbsp
  12. Salt – As per taste
  13. Oil – 3 tbsp

PROCEDURE

  1. Wash and rinse the potato.
  2. Cut then into 2 halves and add them to the pressure cooker.
  3. Add required water to it.
  4. Add little salt and cook it for 1 whistle in high flame and for 1 whistle in low flame. Allow the pressure to escape by itself. 
  5. Drain the water from potatoes. Allow it to cool. Peel the skin of the potatoes. Mash them lightly. Keep it aside.
  6. Meanwhile, heat oil in a kadai.
  7. Add finely chopped garlic to it. Saute till it turns light brown.
  8. Now, add chopped onions to it.
  9. Add chopped green chilies and curry leaves. Saute it till onion becomes golden brown.
  10. Add chopped tomatoes to it. Saute till the oil oozes out.
  11. Add coriander powder.
  12. Add cumin powder and garam masala powder.
  13. Add red chili powder and salt. Saute till the raw smell goes.
  14. Add required water to it.
  15. Let it boil for 2-3 minutes.
  16. Transfer the mixture to the pressure cooker.
  17. Add the mashed potatoes to it. Check for the taste and adjust the seasoning if required. Pressure cook it for  1 whistle in low flame. Allow the pressure to escape by itself. 
  18. Finally, garnish it with coriander leaves.
  19. Serve hot with poori.

NOTE

  1. Adjust the seasoning as per the taste desired.
  2. Veggies can be added if preferred.

Egg Dry Masala Recipe

Leave a Comment

Here is a very very simple egg dry masala recipe. It is a effortless dish. It can be made in few minutes. It can be served as a starter or a side dish for rice. There is no chopping scenario in this  recipe :p

I wanted to do something simple, quick and tasty. I hunted this recipe from web. The step by step pictorial procedure of this recipe is as follows.

INGREDIENTS 

  1. Eggs – 3
  2. Mustard seeds – 1/4 tsp
  3. Curry leaves – 1 sprig
  4. Chickpea flour – 1/2 tsp
  5. Red chili powder – 1/2 tsp
  6. Chat masala powder – 1/8 tsp
  7. Coriander powder – 1/4 tsp
  8. Turmeric powder – 1/8 tsp
  9.  Water – 1/4 cup
  10. Salt – As per the taste
  11. Oil – 1/2 tbsp

PROCEDURE

  1. Boil eggs in water.
  2. Remove the eggs from the water. Allow it to cool.
  3. Peel the shell of the eggs. Cut it into two halves.
  4. Heat oil in a kadai.
  5. Add mustard seeds and curry leaves. Let the mustard seeds splutter.
  6. Add red chili powder and turmeric powder.
  7. Add chickpea flour, chat masala powder and coriander powder.
  8. Add required salt.
  9. Add water. Allow it to boil.
  10. Carefully place the halved boiled eggs.
  11. Cook it for 5 minutes in low flame. Flip it gently. Cook for 3 minutes.
  12. Egg dry masala is ready to serve.

NOTE

  1. Adjust the seasoning as per the requirement.
  2. The eggs should be perfectly boiled for this dish.
  3. This dish can be served as a starter or as a side dish for rice.

 

Courtallam/Sengottai Famous Border Style Country Chicken Pepper Fry Recipe

Leave a Comment

Here is another recipe of county chicken. I have prepared the same pepper fry from county chicken, but the style is different. The style I followed is that of Courtallam/Sengottai famous border kadai style nattu kozhi milagu varuval. It is very easy to prepare. A small twist will give great flavor to the dish. The cooked chicken has flavors in it and the one and only pepper gives the unique taste to the dish.

This dish was prepared during our visit to my sil’s place. This dish was prepared as a trial but the output was awesome. It tasted exactly that of border kadai style pepper fry. Missed to click step by step pictures as we are not sure of the output. I will surely post the step by step pictures when I do this dish in future.

The step by step procedure of Border shop style nattu kozhi pepper fry is as follows.

Check our other nattu kozhi/countuy chicken recipes, nattu kozhi garlic pepper fry and country chicken curry.

INGREDIENTS

  1. Cooked chicken from chicken gravy – 1/2 kg
  2. Onion – 1
  3. Black pepper pods – 1 tbsp
  4. Curry leaves – 2 sprigs
  5. Salt – As per the taste
  6. Oil – 2 tbsp or as required

PROCEDURE

  1. Remove the required chicken pieces from the chicken curry. Make sure the chicken pieces are dry. Allow it to cool.
  2. Shred them into small pieces with hands. Keep it aside.
  3. Meanwhile, in a mortar pestle add pepper corns.
  4. Crush it into a coarse powder. Keep it aside.
  5. Heat oil in a kadai.
  6. Add curry leaves. Fry it well.
  7. Add finely chopped onion.
  8. Add required salt. Saute till the onion turns golden brown.
  9.  Now, add the shredded chicken pieces to it. Fry it well.
  10. Add crushed pepper over it. Stir it well.
  11. Serve hot as a starter or a side dish.

NOTE

  1. The quantity of the pepper used can be altered as per the requirement.
  2. To get the best taste of the chicken pepper fry, use freshly crushed pepper. pepper powder can also be used.
  3. Adjust the seasoning as per the taste desired.
  4. Cooked chicken from any style of chicken curry can be used.

Murungai Keerai/Moringa Leaves Poriyal Recipe – No Oil Dish

1 Comment

Murungai keerai/Moringa leaves is called as sevga bhajji in Sourashtra. It has various health benefits in it. It is a iron bomb. Moringa leaves are nothing but the leaves of drumstick tree.

It helps to control blood pressure, diabetes and weight. It iron rich so widely prescribed for anemia. New mums should include moringa leaves in their diet as it increases the milk supply naturally. It is also helpfull for bronchitis, ear and eye infections, scurvy, catarrh. It has anti-inflammatory properties in it. It also controls diarrhea, dysentery and colitis.

The tough part in this is cleaning of the leaves. Plucking the leaves is time consuming. To make it easy, wrap the leaves with stem in a news paper. Keep it inside a plastic cover and refrigerate it. The leaves will fall off by its own and get collected in the plastic cover.

The step by step pictorial procedure of the moringa leaves poriyal is as follows.

Check other green leaves recipe, valla keerai poriyal, palak soup, oats-spinach kichadi, green leaves char, thandu keerai gravy and manathakkali keerai soup.

INGREDIENTS

  1. Moringa leaves – 3 cups
  2. Shallots – 15
  3. Water – 1/2 cup
  4. Salt – As per the taste
  5. Ghee – 1 tsp (optional)

PROCEDURE 

  1. In a kadai, add water.
  2. Add finely chopped shallots.
  3. Add salt.
  4. Now, add washed moringa leaves to it.
  5. The kadai will look full.
  6. The moringa leaves will shrink within few minutes.
  7. Next, add ghee to it. This step is purely optional. Adding ghee will make the moringa leaves shrink sooner.
  8. Cook it till the moringa leaves change it’s colour and becomes soft.
  9. Serve with rice.

NOTE

  1. Adjust the seasoning as per the taste required.
  2. The quantity of shallots can be altered. I prefer adding more shallots as it will enhance the taste of the poriyal.
  3. If you feel that the moringa leaves are bitter, then shredded coconut can be added at the last. This is reduce the bitterness. It is optional.
  4. If preferred, you can temper the poriyal with mustard seeds, urad dal and red chili. I haven’t tried the poriyal in this way. It is up to the preference.

Simple Radish Raita Recipe

Leave a Comment

Radish is a healthy vegetable. It has various health benefits in it. It should be consumed regularly in our diet for a healthy. Here is a simple way to make the radish into a tasty  dish. It suits well for this summer.

The step by step procedure of this recipe is as follows.

Check other radish recipe, radish curry.

Check other raita recipes, cucumber raita, onion raita, pomegranate raita, kara boondi raita, white pumpkin raita, chow chow raita and tomato raita.

INGREDIENTS 

  1. Radish – 2
  2. Curd – 1/2 cup
  3. Green chili(small) – 1 (optional)
  4. Desiccated coconut – 2 tsp (optional)
  5. Curry leaves – 1
  6. Coriander leaves – 2 sprigs
  7. Salt/black salt – As per the taste

PROCEDURE

  1. Wash and peel the skin of the radish.
  2. Grate them well with a grater.
  3. Whisk the curd. Keep it aside.
  4. Dry roast the grated radish until the raw smell of the radish goes.
  5. Allow it to cool.
  6. Add the dry roasted radish, finely chopped green chili, chopped curry leaves, chopped coriander leaves and salt to it.
  7. Give a gentle stir.
  8. Serve with biriyani or rice.

NOTE

  1. Adjust the seasoning as per the taste desired.
  2. Add ons can be done. Grated carrot, pomegranate granules or chopped cucumber can be added. Carrot and cucumber can be added raw.
  3. If preferred, red chili powder and cumin powder can be added.
  4. It can be consumed as a salad or as a side dish.

Brown/black Chickpea Gravy Recipe

Leave a Comment

Chickpea is a legume available in two different colors. Both chickpeas has it’s own benefits. Here is a recipe of brown/black color chickpea. It has enough proteins and high carbohydrates. It is good for growing children.

Here is the recipe for the brown chickpea gravy. It is very simple and tasty gravy. If soaked over-night this gravy can be prepared quickly. It goes well with rasam rice as a side dish. This gravy can also be consumed with steamed rice top with little ghee. The taste will be simply divine. 

This is my all time favorite dish . It is kids friendly dish also. Pressure cooked chickpeas can be given as a snack to toddlers and children. The skin can be removed for toddlers if required. It might result in choking. The step by step pictorial procedure of this recipe is as follows.

 

INGREDIENTS

  1. Kondai kadalai/brown or black chickpea – 1 cup
  2. Shallots – (12-15)
  3. Tomato – 1
  4. Curry leaves – 2 sprigs
  5. Curry powder – 2 tsp
  6. Coconut – (4-5) pieces
  7. Kus kus – 1/2 tsp
  8. Cumin seeds – 1/2 tsp
  9. Green chili – 1
  10. Mustard seeds – 1/2 tsp
  11. Urad dal – 1 tsp
  12. Coriander leaves – 3 sprigs
  13. Salt – As per the taste
  14. Sesame oil – 2 tbsp

PROCEDURE

  1. Wash and soak the chickpea for 8 hours or over night.
  2. In a pressure cooker, add soaked chickpea, required water, few chopped shallots and little salt. Pressure cook it for 1 whistle in high flame and (5-6) whistles in low flame. Nice aroma comes from chickpea & shallots. Allow the pressure to escape by itself. Cook for (1-2) more whistles if it is not cooked fully.
  3. Meanwhile, heat oil in a kadai.
  4. Add mustard seeds and urad dal. Let mustard seeds splutter & urad dal turn golden brown.
  5. Add chopped shallots to it. Saute till the onion turns translucent.
  6. Now, add chopped tomato to it.
  7. Add curry leaves to it. Saute for 2-3 minutes.
  8. Add required salt, curry powder, cumin powder, red chili powder, hing & turmeric powder. Cook till the raw smell goes.
  9. Add the water left from cooked chickpeas to it. If required add little water to it. Allow it to boil.
  10. Now, add the cooked chickpeas to the onion-tomato mixture.
  11. Cook till it thickens and water evaporates. Cook in low flame.
  12. Garnish with finely chopped coriander leaves.
  13. Serve hot with steamed white rice, rasam rice and papad.

Healthy Plantain Stem Poriyal Recipe

Leave a Comment

Plantain stem has good health benefits in it. It is rich in fiber. It aids in digestion. Weight watchers need to include fiber rich foods in their diet. It helps to reduce weight. Doctors recommend banana stem juice for kidney stone problems. Preparing the Vazhai thandu for cooking is much time consuming as you need to remove the fibers between the disks but considering the goodness of banana stem we need to do this.
Banana tree is the one of the trees, where every part of it useful to us. The banana leaf is used as the plate and used to steam few dishes. The banana flower is edible and it is used in cooking. Green plantain or raw banana is also edible. Banana is of course a fruit consumed by people of all ages.
The step by step procedure of the  plantain stem stir fry/poriyal is as follows. Check other plantain recipe….curd plantain stem , green plantain shallow fry and green plantain chips.

INGREDIENTS

  1. Plantain stem (medium sized) – 1
  2. Mustard seeds – 1/2 tsp
  3. Urad dal – 1 tsp
  4. Red chili – 4
  5. Curry leaves – 1 sprig
  6. Hing – a generous pinch
  7. Salt – As per the taste
  8. Oil – 1 tbsp

PROCEDURE

  1. Remove the layers of the plantain stem. Wash the last part of it.
  2. Chop them into small pieces.
  3. Heat oil in a kadai.
  4. Add mustard seeds to it. Allow it to splutter.
  5. Add urad dal to it. Allow it to turn golden brown in color.
  6. Add red chili to it.
  7. Add curry leaves to it.
  8. Add salt.
  9. Add hing. Mix it well.
  10. Add chopped plantain stem. Give a gentle stir.
  11. Saute till it is cooked well.
  12. Serve with white rice.

NOTE

  1. The plantain stem will change its color once it id chopped. So, prepare the poriyal immediately after chopping. To avoid this, put the chopped green plantain stem in a bowl of water & butter milk mixture. 1 tsp of curd can also be added.
  2. Adjust the seasoning as per the taste.
  3. To chop the plantain stem, remove the outer rings of the stem. There should not be any rings. First, cut the plantain stem into thin disks.You should remove the fibers between the disks by your fingers. Then, chop the disks into a smaller pieces and immerse the same in the butter milk and water mixture as this will preserve the original color of the plantain stem.