Nendran Golden Fry

Nendran Golden Fry:

Raw Banana Nendran sauteed with some mild spices to make a wonderful side dish for your main meal, plain cooked rice, dal and rasam with this fry will be amazing taste. Easy to cook healthy to eat.

The Nendran  Banana variety has a wonderful-unique taste and texture and can be used in many different ways, apart from steaming and making chips.

Ingredients:

Raw Banana Nendran-1

Onion -1

Tomato 1 optional

Salt-1/2 tsp

Chilli powder-1/2 tsp

Garlic 3 pods(crushed)

Turmeric powder-1/4 tsp

Oil- 2 tbsp

Method:

Slice banana toa medium thick slices.

Heat pan with oil, add few fennel seeds.

Add crushed garlic to the oil, now add long chopped onion to it, saute well until translucent.

Add sliced banana and curry leaves, sprinkle some salt, turmeric and chilli powder.

Smear some water and cook till it gets roasted. Golden banana saute is ready to serve in few minutes of effort.

 

 

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Sweet Potato Pepper Roast

Sweet Potato Pepper Roast:

Simply takes no time to cook this wonderful dish.

Wash Potato no need to peel its skin, just prepare it to gain the complete nutrient value. Round cut sweet Potato. Steam cook for 3 minutes.

Heat pan 1 tables spoon of coconut oil and season it with mustard, red chili 2nos, and curry leaves.

Add the partially cooked sweet potato and fry in low fire, add salt, and crushed pepper, roast it in low flame for 5 to 10 minutes.

roasted sweet potato goes well with plain cooked rice and sambar.

Ivy Gourd/ Kovakka Varuval

Ivy Gourd/ Kovakka Varuval:

Inviting taste of this Ivy gourd Varuval is a good companion with plain cooked rice and sambar or stuff in the roti, roll and serve. Simple recipe with fewer ingredients, really you will enjoy the unique taste of this garlic flavored varuval. Many of us do not know the health benefits of Ivy gourd learn more from,

https://www.healthbenefitstimes.com/ivy-gourd/

Ivy gourd, with its nutrients, vitamins, and antioxidants help in strengthening the nervous system. Ivy gourd help in dealing with numerous nervous related problems

Ingredients:

Ivy gourd-500 gram serves 4 people

To grind:

Chili powder-1 tsp

Salt- 3/4 tsp

Turmeric powder-1/4 tsp

Garlic-5 pods

Tomato- 1 small

Cumin-1/2 tsp

Fennel seeds-1/2 tsp

Method:

1.Clean and cut Ivy gourd to thin lengthwise slices.

2.Grind all the above ‘To grind ingredients” to a smooth paste.

3.Heat pan with 1 tablespoon of oil, fry kovakkai for 3 minutes.

4.Add ground masala paste to it mix well, sprinkle half cup water, close and cook for 5 minutes till it becomes soft.

5. Fry until the water evaporates.

Aromatic kovakkai varuval is ready to serve.

IIvy Gourd/ Kovakka Varuval
IIvy Gourd/ Kovakka Varuval

 

 

Mixed Vegetable Masala (Perattal)

Mixed Vegetable Masala:

To read recipe in Tamil click link below

http://wp.me/p6uzdK-fJ

We cook vegetables in the different combination of a meal as mild and spicy to satisfy our taste buds and balance the health benefits according to our weather conditions. Koottu, Poriyal, Avial, Perattal, Mandi, Pachadi. Puli

Koottu, Poriyal, Avial, Perattal (Masal, Thovattal, Kola, Mandi, Pachadi.

Puli kuzhambu, Vathal Kuzhambu, Thanni Kuzhambu, Sambar, Rasam, Soup.

The mixed vegetable is a delicious and nutritious dish to go with Roti or plain cooked rice with the combination of rasam or sambar.

Mixed vegetable Perattal
Mixed vegetable Perattal

 

Ingredients:

Mixed Vegetables as you wish -500 gram

Carrot, Beans, Beetroot, Capsicum, Potato, Green peas, and cauliflower.

Soya (Meal maker) optional

Onion-1 big

Tomato- 1 big

Masala powder-1 teaspoon

Chilli powder-2 teaspoon

Salt-1 tsp

Ginger garlic paste

To Temper:

Oil-1 tbsp

Fennel seeds-1/2 tsp

Cumin- 1/2 tsp

Method to Prepare:

Clean and cut all the vegetables in equal size(to the size of peas)

Heat oil in a thick bottom pan, season with fennel and cumin seeds.

Add Onion and saute for 2 minutes, add ginger garlic paste and stir for a while.

Add cut potatoes and beetroot saute for more 2 minutes.

Now add all other vegetables and Tomatoes, saute for 2 more minutes.

Add masala powder, salt, and chili powder, mix well.

Add a half cup of water and close cook for 5 minutes in a medium flame.

Allow it to cook soft. Now mixed vegetable is ready to serve with rice or roti.

According to your preference, you can add little coconut milk or grind 2 table spoon of coconut and cumin seeds to a smooth paste and mix with the vegetables while cooking. This helps to increase the quantity, aroma, and flavor.

 

 

 

Ladies finger fry/ Vendakkai Varuval

Ladies finger fry:

Ladies finger fry is a wonderful combination with plain cooked rice and sambar. Neither gluey nor sticky, an unbelievable taste which really satisfies your meal.

Mainly children used to avoid this nutritious vegetable because of its gluey nature, even though we have many tips and tricks to reduce its nature we couldn’t satisfy, is accepted. This recipe will be up to your satisfaction.

Ladies finger fry/ Vendakkai Varuval
Ladies finger fry/ Vendakkai Varuval

Ingredients-1:

Ladies finger-500 gram

Onion-1 big

Tomato -1 medium size

Chili powder-1/2 tsp

Sugar-1/4 tsp (optional, this enriches the taste of the dish and glassy appearance)

Garlic cloves-3, peeled and crushed

Oil -75 ml (shallow fry)

Ingredient-2

Salt

Turmeric powder

Yoghurt-2 tbsp

Method to prepare:

Wash and cut Ladies finger to 1 1/2 inch pieces, take a mixing bowl and add Ingredient-2 along with these pieces.Mix well, set aside.

Peel and cut onion lengthwise, tomato into small pieces and make garlic cloves crushed.

Heat oil in a wide pan shallow fry prepared ladies finger to golden yellow.

 

Fry little by little to have an even fried vegetable.

Drain oil, collect it in a paper towel.

Heat another pan with a tablespoon of oil, season it with mustard seeds and curry leaves.

Add crushed garlic to golden fry, now add onion saute for a while till golden brown.

Time to add tomato, salt, sugar and chili powder, saute till tomato leaves its skin.

Finally, add fried ladies finger stir on a medium flame for 2 to 3 minutes. Delicious Ladies finger fry is ready to serve.

 

 

 

 

Drumstick Perattal

Drumstick (Murungakaai)Peratal:

We are really gifted with this wonderful iron rich vegetable, we can find abundant of drumstick in the markets during this season. Consuming seasonal vegetables is a clever idea to maintain our health. The tree full of green, long drumstick is an eye catching view in this season.

Normal we have some hesitation to have Drumstick in our lunch box, because of its hard skin, children also will not know how to eat carefully.

In this yummy dish we boil and remove the skin, we are using the pulp present inside the drumstick which will be tastier.

Delicious Drumstick perattal can be served with plain cooked rice and ghee, side dish for roti and can be used as stuffing in Masala dosa.

Know some health benefits of Drumstick, before you consume,

  • It is a rich source of highly digestive proteins, calcium, iron, Vitamin C, and carotenoids.
  • Drumstick soup helps to control any kind of chest congestion, coughs and sore throats.
  • Juice extracted from drum stick leaves, when mixed with milk and offered to children will greatly help to strengthen their bones as it is said to be a great source of Calcium.
  • Drumstick leaves juice gives a good glow to your skin and face also drumstick is said to be a great blood purifier.
  • Drumstick leaves are used to treat many problems such as the wheezing of asthma, bronchitis, and tuberculosis.
  • Soup made with drumstick leaves and flowers are highly beneficial in preventing infections such as throat, chest and skin.
  • Drumstick-leaf juice is also very beneficial for pregnant women as it can help them to overcome sluggishness of the uterus, ease delivery, and reduce post-delivery complications.
  • Inhaling steam of water in which drumsticks have been boiled helps to control asthma and other lung problems.
  • Because of the high calcium, iron, and vitamins, drumstick leaves can be used as a wonderful tonic for infants, growing kids and teens to promote strong and healthy bones.
  • Pregnant women should often eat drumsticks as it helps to ease any kind of pre and post-delivery complication.
Drumstick Perattal
Drumstick Perattal

Ingredients

Drumstick-5 to 7

Onion(shallots)-1/2 cup 10 to 15

Garlic cloves-4 chopped

Tomato- 1 small

Curry leaves

Salt-1/2 tsp

Chilli powder-1/4 tsp

Pepper -1/4 tsp

Turmeric powder a pinch

To Temper:

Oil-1 tbsp

Mustard seeds-1/2 tsp

Cumin seeds few

Assafoetida

Method to prepare:

Clean and cut Drumstick into long pieces, boil until soft for 3 whistles approximately.

When the boiled drumstick comes to the normal temperature, open peel by holding one end of the boiled piece with a fork and take gently the soft pulp with the spoon.Collect the pulp and keep ready for perattal.

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Heat oil season it with the above-mentioned ingredients.

Add, chopped onion and garlic saute until golden brown.

Add chopped curry leaves, tomato, turmeric powder, salt, and chilli powder saute till the tomato leaves its skin. (Gram masala also can be added if preferred)

Add the drumstick pulp finally and saute for 3 minutes in a medium flame.

Delicious Drumstick perattal is ready to serve with plain cooked rice and ghee, roti and can be used for Masala dosa stuffing.

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Beans Thovattal / Stir fry

Beans Thovattal / Stir fry:

South Indian traditional meal consists of plain cooked rice, sambar, rasam with the repertoire of vegetables which includes a mild and spicy combination of vegetables.One of such vegetable is mild flavoured beans thovattal, or stir fry with dal and coconut.

Beans Thovattal / Stir fry
Beans Thovattal / Stir fry

Ingredients:

Beans-200 gms

Onion-1 peeled and chopped

Curry leaves-1 twig

Toor dal boiled-1/2 cup

salt-1/4 tsp

To Temper:

Oil-3 tsp

Mustard seeds-1/2 tsp

Urad dal – 1/2 tsp

Red chilli-2 nos

Method to prepare:

Boil Toor dal with little turmeric powder to 3/4 th boiled not fully mashed, it should be in blooming stage.

Wash and remove strings on either side of beans cut into very small pieces.

Peel and chop onion.

Heat pan with oil and temper with the above mentioned “To Temper” ingredients.

Add chopped onion, saute for a while, add chopped beans and saute until it gets cooked partially. sprinkle some water if needs.

Add salt and boiled toor dal stir for a minute or two.

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Finally, add grated coconut, mix and serve with plain cooked rice and sambar.

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