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.

 

 

 

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Cauliflower Yoghurt Curry

Cauliflower Yoghurt Curry:

Bringing more captivate recipes has become our focus to grab your attentiveness along with the traditional recipes. Widespread vegetable Cauliflower, with interesting recipes, is liked by all which makes the meal well satisfied. Creamy yogurt curry is toothsome and succulent with the roti, plain cooked rice, bread toast and with any main meal.

Taste: Mild spice, creamy and Aromatic with moderate spices.

Cauliflower Yoghurt Curry
Cauliflower Yoghurt Curry

Ingredients:

Cauliflower-250 gram

Ginger garlic paste 1 teaspoon

Onion-1 big

Tomato -1 big

Salt-1 tsp

hili powder-1/4 tsp

Garam masala-1/2 tsp

Yoghurt-1/4 cup

Coconut milk-1/2 cup

chopped coriander leaves

To grind:

Green chili-4

Fennel seeds-1/2 tsp

Cumin seeds-1/2 tsp

Pepper few corns

Whole cashews- 3 nos

Coconut grated-2 tbsp

grind to a smooth paste.

Method:

1. Clean Cauliflower florets,

Add about 2 Tbsp salt per quart warm water to get it nice and salty. Submerge the head, florets down (they float, so a weight to keep it submerged will help). Let sit 5-10 minutes, remove, rinse. The salt in the water helps to kill the bugs and encourage them to let go

2. Cut onion, Tomato, grind the “To Grind” ingredients, keep ready.

3. Heat pan with one tablespoon of oil, season with little fennel seeds and curry leaves.

4, Add ginger garlic paste and saute for a while, add cut onion and stir for 2 minutes till it gets translucent.

5. Add cauliflower florets and tomato saute for another 3 to 5 minutes, add salt, garam masala powder, and chili powder.

6. Add ground masala paste, water and yogurt allow it to cook soft.

7. Finally, add thick coconut milk and let it boil for 2 minutes in low flame.

Sprinkle some Coriander leaves and serve.

Cauliflower Yoghurt Curry
Cauliflower Yoghurt Curry

 

 

 

 

 

 

Prawn Pepper Curry

Prawn Pepper Curry:

Aromatic Indian spices have innumerable health benefits, which adds taste and smell to the non-vegetarian dishes. Indigenous food of Chettinad is prepared with aromatic spices in a specific proportion as masala. Nowadays, we travel overseas for the sake of job and studies, conventionally we are adapted to that taste. Even though, we hang on our mouthwatering aboriginal recipes. It has an unshakable unique place.

Prawn Pepper Curry is simply awesome with the roasted fresh ground masala. Combination-Roti, Naan, Plain cooked rice, and rasam.

Prawn Pepper Curry
Prawn Pepper Curry

Masala Ingredients to grind:
Red chili-3

Pepper – 1/2 tsp

Cumin-1/2 tsp

Fennel seeds-1/2 tsp

Elaichi-1

Cinnamon- 1/2 inch

Cloves-2

Coriander seeds-1 tbsp

Coconut grated -2 tsp (for aroma)

Roast all and grind to a smooth paste.

Ingredients to prepare Curry:

Prawn- 500 gram

Onion-1 big

Tomato 1 big

Turmeric powder-1/2 tsp

Pepper powder-1/2 tsp

Salt-1 tsp

Ginger garlic paste-1 tsp

Curry leaves-1 twig

Coriander leaves chopped to garnish

Oil for seasoning

Method:

1.Deshell and devein prawn, wash thoroughly mix with the turmeric powder and salt, keep aside to prepare.

2. Roast above-mentioned masala in a teaspoon of oil and grind to a smooth paste.

3. Heat 1 tablespoon of oil season it with few fennel seeds, add ginger garlic paste saute for a while, add chopped onion saute till it gets translucent now add chopped tomato and little salt cook it becomes mushy.

4. Mix fresh ground aromatic masala with the other ingredients, add one cup of water allow it to boil well for 5 minutes.

5. Finally, add prawn and cook for 3 more minutes in medium flame, sprinkle some pepper powder mix well.

Scrumptious Prawn pepper curry is ready to serve, garnish with chopped coriander leaves.

 

 

 

 

 

 

Onion Masala Egg

Masala Egg:

Versatile recipes can be made with Eggs. Many of us enjoy cooking egg recipes, easy and stomach filling recipes can be made with less effort. Chettinadcookbook shared many such varieties in cooking with egg, here is another simple recipe to add in, chili egg. Inviting taste and appearance of this chili egg is a good combination with plain cooked rice, roti, puri, naan and parathas. Crunchy Onions, tangy tomato paste and spicy red chili, simply awesome….

Egg Chili Fry
Egg Chili Fry

Ingredients:

Eggs-4, boiled and shell removed, make few slits around each egg.

Onion- 1 big, cut into lengthwise

Tomato paste-2 tbsp

Chili paste -2 tsp,or powder -1 tsp

Vinegar-1/4 tsp optional if you feel to have Tangier

Salt-1/2 tsp

Turmeric powder-1/4 tsp

Curry leaves

Oil-1 tbsp

Method:

Heat pan with oil, add chopped onion saute until translucent.

Add curry leaves, tomato paste, chilli paste, turmeric powder and salt, mix well sprinkle little water and cook on low flame for 3 to 5 minutes.

Add boiled eggs into it, stir well and cook for 3 more minutes until it gets coated well.

Yummy, tangy and spicy chilli egg fry is ready to serve.

Egg Chili Fry
Egg Chili Fry

 

 

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.

 

 

 

 

Plantain(Banana)stem Stir fry

Plantain(Banana)stem Stir fry:

Most part of the Banana tree is used in our cooking, raw banana, flower, and shoot. We know the complete plant is nutritionally rich and contain numerous medicinal value to consume.

The plantain will only fruit once. After harvesting the fruit, the plantain plant can be cut and the layers peeled (like an onion) to get a cylinder shaped soft shoot. This stem is rich in fiber include banana stem at least weekly once in your lunch and love to have it with rice.

Banana stem Poriyal (stir fry)
Banana stem Poriyal (stir fry)

Here are some health benefits of banana stem:

1. For Kidney Stones: Nowadays even doctors recommend including banana stem in the diet, for patients who suffer from gall bladder stones. If you are suffering from gall bladder stones, include banana stem in the diet at least weekly once.

2. For Weight Loss: Banana stem is full of fiber, a cup of a banana stem is very filling and will keep you satiated for a long time. Try to include it in your weight loss plan for fast results 3. Hyper Acidity: Drinking a cup of banana stem juice helps in treating

3. Hyper Acidity: Drinking a cup of banana stem juice helps in treating hyperacidity. You can also have it in empty stomach 4. For

4. For Constipation: Since plantain stem is full of fiber, it will greatly help people who are constipated. If you want to consume it as a juice for treating constipation, make sure not to strain the juice. 5. For Diabetic Patients:

5. For Diabetic Patients: Banana stem is excellent for diabetics, as it does not raise the blood sugar level sharply but drink the juice without straining it to retain the fiber.

6. For Urinary Tract Infections: Banana stem juice is also very effective for treating urinary tract infections. Clears the infection in the urinary track.

Many people don’t use banana stem in their diet because it takes the time to clean and cut the banana stem. But banana stem once cleaned and cut can be soaked in buttermilk. This buttermilk can be consumed by adding a little salt to it.

Method to prepare Poriyal :

It is very simple to prepare in few minutes after chopping. This healthiest dish can be taken with rice and sambar.

Ingredients:

Plantain stem (Vazhaithandu)-  500 gram

Onion-1

Green chilli-3

Salt-1/4 tsp

Turmeric powder optional

Pepper powder

To temper:

Oil-3 teaspoon

Mustard seed-1/2 tsp

Urad dal-1/2 tsp

Curry leaves few

Step:1- Peel the outer layer of the shoot and chop the softer part of the stem into small pieces, drop into the buttermilk mixed water to avoid discoloration, this water can be consumed by adding a little salt in it, peel and chop onion and green chilies.

Step:2- Heat pan with oil and season it with the above mentioned to temper ingredients.

Step: 3- Add chopped onion and green chilies along with the curry leaves.

Step:4- Squeeze or drain water from the chopped plantain stem and drop it into the pan, saute altogether in medium flame until the stem gets soft cooked.(Chopped stem can be steam cooked to add)

Step:4- Finally add salt, pepper powder, and fresh grated coconut to enhance the taste.

Plantain stem stir fry is ready t serve.

Banana stem Poriyal (stir fry)
Banana stem Poriyal (stir fry)

 

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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