Bindhi Masala – Microwave Version

 Bindhi means ladysfinger in Hindi. Bindhi masala is a easy to make sidedish or stirfry. This is a microwave version of the bindhi masala , it can be done in stovetop too.

  This was simple and goes well with plain rice , curd rice , sambar sadam or with roti.

Requirements :

Ladysfinger – 10

Oil – 2 tbs

Red chilli powder – ½ tsp

Coriander powder – ¼ tsp

Garam Masala – ½ tsp

Salt – ¼ tsp

Turmeric powder – ¼ tsp

Cumin seeds – ¼ tsp

Method :

Wash and wipe clean the ladys fingers.

Cut the edges and chop into one inch pieces.

In the microwave safe bowl, add a teaspoon of oil and cumin seeds.

Place in the microwave @ high for two minutes.

Remove and add in the chopped bindhi and remaining oil and keep in oven for combination and medium for 2 minutes.

Take out and add the chilli powder , coriander powder , garam masala , turmeric powder , salt  and mix well.

 Cook for 8 minutes at combination and take out and stir in between once or twice.

If the bhindi is not cooked by this time cook for few more minutes till it is done.

Serve hot with rotis.

Bhindi masala is ready to serve.

Note :

Potato can be added along with the bindhi.



 @ Cooking with SJ

Sprouted Moong with Potatoes

  

This was a simple delicious and healthy sidedish made by  using sprouted moong and Potatoes .Sprouting is the practice of germinating seeds to be eaten as raw or cooked.

  Sprouts are said to be rich in digestible energy , bioavailable vitamins , minerals , aminoacids , proteins and phytochemicals as these are necessary for a germinating plant to grow. These nutrients are essential for human health.

 The metabolic activity of the resting seeds increases as soon as they are hydrated during soaking. Complex biochemical changes occur during hydration and subsequent sprouting. The reserve chemical constituents such as protein , starch , lipids are broken down by enzymes into simple compounds that are used to make new compounds.

 This stir fry is also an easy way to make kids to eat the sprouts. This is easy to make with the few ingredients.

Requirements :

Moong sprouts – 1 cup

Boiled potatoes – 2

Onion – 1

Tomato – 1

Oil – 1 tsp

Green chilli – 2

Ginger – a small piece

Garlic – 3 cloves

Cumin – ¼ tsp

Salt as required

Red chilli powder – ¼ tsp

Coriander powder – ¼ tsp

Garam masala – ¼ tsp

Turmeric powder – ¼ tsp

Asafoetida – a pinch

Method :

Take about a cup of moong dhal , wash and soak in water for 5 hours.

Drain out the water and store this in a airtight container.

I stored it at room temperature.

The next moring itself, I saw sprouts.

This can be stored in the refrigerator.

Peel the skin of the potatoes and chop into cubes.

Heat oil in a pan, add the cumin seeds and let it splutter.

Add the asafoetida , chopped onion and chillies , sauté well.

When the onion becomes translucent , add the chopped garlic and ginger , sauté again.

Add in the chopped tomato and sauté for a minute.

Add the sprouts and potato cubes , sauté well.

Add in the chilli powder , coriander powder and turmeric powder.

Add in the required salt and mix well.

Sprinkle little water and cook in medium flame.

I like the crunchy texture of the sprouts , if want to be cooked fully , cook for few more minutes.

At this stage add the garam masala andgive a quick stir and take off from flame.

Sprinkle chopped coriander leaves , I didn’t use it.

Spicy Moong sprouts with the potato is ready to serve.

Serve with roti / rice.

Note :

This can be used as a filling in the samosa.

 @ Akila's space

Carrot Sticks Stirfry

                                                                                  This was a simple and easy to make carrot stir fry recipes. In this instead of using grated carrot , carrot sticks or Juvenile cut carrot is used to make this stir fry. It tastes different from the usual recipe . This was another delicious curry which was my favorite from my mom's cooking.

 In this carrot is chopped into thin stick like pieces , so I named it as carrot sticks stir fry.

Requirements :

Carrot – 4

Green chilly – 3 – 4

Oil – 1 tsp

Mustard seeds – ¼ tsp

Turmeric powder – ¼ tsp

Salt as required

Sugar – 1 tbs

Besan / Gram flour – 1 – 2 tbs

Method :

Chop the carrot into thin long sticks.

Heat oil in a pan , add the mustard seeds and let it splutter.

Add in the slit green chilles and sauté once.

Add the chopped carrot and stir well.

Add the required salt , sugar and turmeric powder , mix well.

Sprinkle little water , cover with a lid and cook in medium flame.

When the carrot pieces are cooked , add the besan flour and stir well.

Take off from flame and serve.

Carrot sticks stir fry is ready to serve.

Serve with plain rice , roti or puri. we had it with steaming plain rice.

 @ Cooking with SJ

Snake gourd masala poriyal / stirfry

  This poriyal is a simple modification of  the usual poriyal. It is easy and simple to make . 
Snakegourd is a vegetable with high water content. Usually it is used in making kootu , i made this masala poriyal  by adding the freshly ground masala.

 Requirements :

 Snake gourd ( chopped ) – 2 cup

Shallots – 10

Curry leave – a sprig

Coconut – 2 tbs

Green chilly – 4

Cumin – ½ tsp

Oil – 1tsp

Mustard seeds – ½ tsp

Salt to taste

Method :

 Grind coconut , cumin and green chilly to a fine paste.

Heat oil in a pan , add mustard seeds and allow to splutter.

Add shallots and curry leaves sauté well.

Add chopped snake gourd and cook under low flame .

Add grounded masala and required salt .

Cook for another two minutes.

Poriyal is ready to serve.

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Happening @ siris food flavours

Show Me Your HITS - Festive Food Happening @ Roshini's kitchen and hosted by sangetha

linking it to Foodomania’s Christmas Cook-Off Contest

Happening @ lemonkurry

   @ foodelicious

WTML DEC 2012 OF GAYATHRI'S COOKSPOT HAPPENING @ NITHU'S KITCHEN

Vendaikai / Lady’s Finger pepper fry

  This lady’s finger pepper fry is easy and tasty dish. As it is simple to make with less ingredients. There is no onion and garlic in this dish.

Requirements :

Lady’s finger ( chopped ) – 1 cup

Oil – 1 tsp

Pepper powder – 1 tsp

Salt – as required

Method :

Heat oil in a pan, add chopped lady’s finger and sauté well.

Stir well lady’s finger till cooked.

Add required salt and pepper powder and mix well.

Serve with plain rice and sambar, curd rice.

Snakegourd stirfry

 This simple poriyal with snake gourd tastes great with sabar and rice. It is easy to make with simple ingredients.

Requirements :

Snake gourd ( chopped )  - 2 cup

Shallots – 10

Green chilly – 2

Curry leave – a sprig

Oil – 1tsp

Mustard seeds – ½ tsp

Grated coconut – 2 tbs ( optional )

Salt as required

Method :

Heat oil in a pan , add mustard seeds and allow to splutter.

Add chopped shallots and green chilly. Sauté well till translucent.

Add curry leaves and snake gourd and mix well.

Add required salt and mix well.

Cook in low flame for about five minutes.

Can add coconut at this stage and stir well.

Snake gourd stirfry is ready to serve.

Beans poriyal

 This is simple and easy poriyal with French beans. I like this poriyal mixed with rice.

   Requirements :

French beans ( chopped ) – 1 cup

Shallots – 6

Curry leaves – a sprig

Sambar podi – 1 tsp

Grated coconut – 1 tbs

Oil – 1 tsp

Mustard seeds – ½ tsp

Salt to taste

Method :

 Heat a pan , add oil and mustard seeds , allow to splutter.

Add chopped shallots and curry leave. Sauté well.

Add chopped beans and stir well.

Add sambar powder , required salt and mix well.

Sprinkle little water and cook in low flame.

When cooked , take off from flame and add grated coconut ( optional ).

Beans poriyal is ready to serve.

Cabbage poriyal

  Cabbage / muttaikos as we call in tamil. This wonderful veggie contains fiber ,and lot of water content. It is must recipe in many south indian homes. It is easy to make within minutes.

Requirements :

Cabbage ( chopped ) – 1 cup

Green chilly – 2

Shallots – 6

Curry leave – a sprig

Oil – 1 tsp

Mustard seeds – ½ tsp

Split channa dhal – 1 tbs

Grated coconut ( optional ) – 1tbs

Salt to taste

Method :

 Heat oil in a pan , add mustard seeds and allow to splutter.

Add split channa dhal ,chopped shallots and slit green chilly , curry leaves and sauté well.

Add chopped cabbage and stir well.

Add required salt and cook in low flame for five minutes.

Add grated coconut and mix well.

Cabbage poriyal is ready to serve.

Carrot poriyal / stirfry

 Carrot is a rich source of carotenes. It is good for our eyes. carrot can be taken as raw.

Requirements :

Carrot Grated  - 1 cup

Shallots – 6

Green chilly – 2

Curry leave – a sprig

Oil – 1 tsp

Mustard seeds – ½ tsp

Method :

 Heat oil in a pan , pour oil , add mustard seeds and wait till it splutters.

Add chopped shallots , green chilly and curry leave.

Add grated carrot and stir well.

Add required salt and cook for five minutes.

Carrot poriyal is ready to serve.