Mochai and Potato curry | Mochai urulai kara curry

Mochai |field beans and potato is a match made in heaven. Even the combo of brinjal and mochai is also will be awesome. Last year itself i wanted to post this curry but somehow couldn't make it. Few days back when i went to little india, i found the fresh mochai |pacha mochai (called as field beans) I have already posted mochai sundal and mochai brinjal kara kuzhambu, but both recipes are using dried mochai. Thsi curry i have tasted many times from our neighbour aunty's house in madurai. Again called her up and confirmed the recipe with her. In the original recipe, she mentioned to add whole garlic before adding the onions. But since mine were too big, i didn't add. If you have the small garlic with you add it whole , without chopping it.

Cabbage carrot and peas Poriyal | Easy Poriyal recipes

Cabbage, carrot and peas is always a winning combination,which i personally love the most. During the green peas season i insist my mom to make this curry for me. A simple poriyal which goes well with vatha kuzhambu and rasam rice. Recently, when we all met in a friend's place for lunch, she made this curry. But she made it in a different style and we all loved it very much. Her recipes are always a super hit at here in my website. The Gutti vankaya koora, andhra pulihora ,kovakkai chutney, chitranna, beetroot chutney are all the recipes i learnt form her and posted here too. This style of cabbage peas and carrot poriyal went well with rice and roti too. Try this simple South Indian poriyal  at home and let me  know how it turned out.

Stuffed Capsicum recipe | Stuffed Shimla Mirch

Stuffed capsicum | Bharwan Shimla mirch , I wanted to try for a long time and finally i tried  this last month. I gave this for Kungumam Thozi magazine for the month of November. We can do a lot of variations to the stuffing, i have given few options in the notes section at the end of the post. This stuffed capsicum went well with rice and roti. You can even make this if you have left over potato curry too. Check out my

•  Aloo Capsicum masala 
• Capsicum dry curry
• Capsicum masala

Idichakka Thoran | Raw jack fruit curry

Idichakka thoran is a curry /poriyal made with tender jackfruit or raw jack fruit. In tamil they call it as pala musu. It is the unripe jackfruit. I have heard from my mom's friend that they make kola urundai with this pala musu. Apart from that i have never heard about anything with that. I haven't even tried or tasted this veggie so far. Few months back my mom told me that she made a curry with this idichakka and also added it tasted very nice. Here we get the  cut fresh raw jackfruit . I happened to visit Mustafa center 2 days back and saw this raw jackfruit and picked and came. My friend's mom who taught me the traditional mysore pak, told me the perfect recipe of palakkad style idichakka thoran and it turned out very nice. I was very worried about how it will taste but it tasted very well and a perfect pair with vatha kuzhambhu. Try this at home and let me know how it turned out. I will surely update this post once i get the full raw jackfruit as  how to clean it.

PUDALANGAI FRY | SNAKE GOURD CURRY RECIPE

We always make snake gourd curry in the same way we make beans curry. Also we make snake gourd kootu too. This pudalangai fry i learnt from a very good friend of mine, recently. The way she told me about the recipe, tempted me to try it immediately. Since i had small fresh snake gourd at home gave this this a try yesterday and clicked too. I was busy for the past 3 days and couldn't concentrate on blog much. I went for a trip to India to attend a wedding with my friends. A discussion about my recently published cookbook was arranged by Vikatan publications. It was Live Radio discussion with culinary expert Revathi Shanmugam. On the day before wedding, my husband's grandmother passed away and i couldn't attend the wedding. Since the radio program was planned before hand i have to attend it. It went well and i will soon the audio file with you all. These 3 days trip was full of mixed emotions, Started my work from today. Stay tuned for more recipes as festival are coming up from this week.

SOYA CHUNKS PEPPER FRY | SOYA CHUNKS RECIPES

Soya chunks is a rare item in my kitchen. When i was cleaning my freezer today, found this soya chunks and  wanted to make soya chunks cutlet . As the bread crumbs was out of stock , i thought i will make a pepper fry . It turned out so yum and i just enjoyed with simple garlic rasam. I will post the soya chunks cutlet recipe next week. Check out my soya chunks biryani. 

VAZHAKKAI CURRY RECIPE | CHETTINAD STYLE VAZHAKKAI FRY

Vazhakkai curry i posted in a traditional way some time back. This chettinad way of making Vazhakkai curry, i tried using fresh mochai. I wanted to post with mochai but before that the season got over. This recipe was shared by my friend from whose mother in law i learned the Kadalai paruppu chutney. This turned out very well and we had with morkuzhambhu on a weekend lunch. Try out this Vazhakkai curry | chettinad style vazhakkai poriyal at your home this weekend.

Vazhakkai curry

  Preparation Time : 15 mins | Cooking Time : 20 Mins |Serves: 3-4

    Raw banana    1 big
    Onion    1
    Tomato   1
    Shallots | sinna vengayam   3
    Coconut grated   1 tblsp
    Sambar powder   1 tsp
    Turmeric powder    1/4 tsp
    Salt    as needed
    Oil      2 tsp
    Mustard seeds    1/4 tsp
    Curry leaves     few
    
     

Method:

• Peel the skin of the vazhakkai and cut the raw banana into big cubes.
• Slice the onions and tomatoes into thin long slices.
• In a pan add oil and add in the mustard seeds and curry leaves. Add the onions and cook in a medium flame till it turns translucent.

• Add the tomatoes and cook till it becomes mushy. Add the sambar powder, turmeric powder and salt.

• Add in the cut vazhakkai and sprinkle little water to this and mix well. Cook this till the vazhakkai becomes soft . Stir this often and sprinkle little water if needed.

1. Grind the shallots and coconut coarsely. You can add very little water if you want.

• Add this to the cooked vazhakkai mixture and mix evenly and carefully.
• Cook for 2 minutes in a medium flame and switch off the flame.

• Chettinad style vazhakkai curry is ready.

Check out my 

• Chettinad Urulai Biryani
• Chettinad Cauliflower Soup
• Chettinad Yam kola urundai
• Yam curry

Notes:

1. You can add fennel seeds | sombu while adding mustard seeds or it can be added while grinding with coconut.
2. You can replace vazhakkai with dried peas and fresh mochai or green peas.
3. Sambar powder can be replaced with red chili powder.
4. You can lessen little sambar powder and add few pepper corns while grinding.

Technorati Tags: Vazhakkai curry,vazhakkai varuval,chettinadu style vazhakkai curry,jeyashris kitchen,recipes using vazhakkai,raw banana curry

SWEET POTATO CURRY | SAKKARAVALLI KIZHANGU CURRY

Sweet potato curry | Sakkari valli kizhangu curry is one my mom makes during pongal festival. The version she makes is with jaggery and will be like a sweet halwa. Though i like that but i can't take it more as i feel it is too sweet for me. This version of making curry like how we make potato curry, i gave for the no onion no garlic recipes supplement, which i did for kungumam thozi.. So Since now the sweet potato is season and also pongal festival is coming up , thought of posting this sweet potato recipe today.

DRUMSTICK LEAVES PORIYAL RECIPE | MURUNGAI KEERAI PORIYAL

Murungai keerai |drumstick leaves is a very good for health but due to laziness to clean the leaves i buy this rarely. Also whenever i visit little india only especially if in the evenings only i get fresh leaves. Recently i made frequent trips to the Indian store i bought this murungai keerai. I love this in adai and also the curry|poriyal. During our child hood days we used to have the drumstick tree at home and whenever we want just pluck the leaves from it and make fresh curry. The fresh murungai ilai amma used to put in the home made ghee, wow i could recollect the smell still now.
   Childhood days stories are never ending. Let me continue to the post. How to make drumstick leaves poriyal | murungai keerai poriyal. This is best for lactating mothers.

MICROWAVE CARROT PORIYAL RECIPE | INDIAN MICROWAVE RECIPES

Carrot poriyal | carrot curry is a simple curry, which can be made in both stove top and Microwave too. I wanted to post the Microwave version, as it is very simple and can be done by bachelors too. I remember some 12 years ago when i went to Hongkong with Suresh, in that hotel room we just survived with the help of microwave and rice cooker for cooking. I am not so much used to hot plates too. I make tea, poriyal, curry in microwave only. Even microwave was so new to me. I just explored on my own. Here in Singapore, even after 6 years, i just bought a basic microwave 2 weeks back only. just for the purpose of reheating, especially when i have guests at home.
     Now you can look forward for more Microwave recipes every weekend from Jeyashri's Kitchen.

JEERA ALOO RECIPE| ALOO JEERA DRY | NO ONION NO GARLIC RECIPES

Aloo jeera | Jeera is an easy and simple recipe with potatoes. It can be had with roti and rice too. Even it tastes great with south indian sambar too. This recipe was passed on to me by a punjabi friend of mine. Few more punjabi recipes too she shared ,which i will try soon and post here.  We had with dal tadka and plain rice.

LADIES FINGER STIR FRY| OKRA CURRY| BACHELORS RECIPES

TIPS TO MAKE NON STICKY OKRA CURRY

Vendakkai curry|Okra fry | Ladies finger fry is loved by everyone at home and i make it almost twice a week too. Though i like it very spicy, for kids sake i make it medium spicy. The recipe is very simple, but many of us will end up making it very sticky and mush them in the process of making the curry. So i want to share this basic recipe of making  non sticky vendakkai curry. It will be useful for beginners and also bachelors.

BABY POTATO FRY | SMALL POTATO CURRY RECIPE

Baby potato fry| small potato curry is a super easy and a yummy curry , which i learnt from my friend. She generally makes for this for most of our potlucks,on our request. It has been a very long time since i was planning to make this baby potato fry. Finally defeated my laziness and made this baby potato curry. It was super crispy and went well with Sambar sadam. Check out my Potato curry recipe

MUSHROOM PEPPER FRY | MUSHROOM PEPPER MASALA |MUSHROOM RECIPES

Now-a-days we started including mushrooms twice a month , as they say it is very good source of protein. Generally i make Mushroom Masala or Kadai Mushroom . So i wanted to try something different this time and made this mushroom pepper fry. For a change i made a dry subzi in chettinad style with freshly ground spices. The pepper fry was very nice and it tasted well with rasam rice.

GOBI MUTTER DRY RECIPE | CAULIFLOWER PEAS CURRY

The combination of peas and cauliflower and even with potato(Aloo Gobi mutter) is always a  super hit and i never realised that i haven't posted this wonderful combo of Gobi mutter dry in my blog.  Last week when i was updating my recipe index page, i noticed that i haven't posted this recipe and made and clicked the pictures too. Without much introduction let me move to this delicious combo of Cauliflower and peas curry.
 Check  I have already posted Cauliflower Kheema and Cauliflower Peas kurma. 

CAPSICUM DRY CURRY | CAPSICUM BESAN SUBZI

Capsicum |Bell pepper ,so far i have used in sambar, paneer curries and other north Indian side dish but never tried a recipe only with capsicum and especially a dry curry. This recipe i learnt from my friend who taught me the Spring onion curry and this capsicum curry was enjoyed by everyone at home even the  little one who hates capsicum. I served this curry with Jeera rice and dal tadka (recipe coming next) . Now let’s see how to make this capsicum besan subzi.

PREPARATION TIME:10 MINUTES. COOKING TIME:15 MINUTES. SERVES:3-4
INGREDIENTS:

CAPSICUM	2 BIG
ONION	1-2
REDCHILLI POWDER	3/4 TSP
CORIANDER POWDER	1/2 TSP
JEERA POWDER	1/4 TSP
CUMIN SEEDS	1/4 TSP
OIL	2 TSP
BESAN (KADALAIMAAVU)	4 TBLSP
SALT	TO TASTE
GARAM MASALA	2 PINCHES(OPTIONAL)
CURRY LEAVES	FEW (OPTIONAL)

METHOD:

• Wash the capsicum and chop them into small cubes. discard the seeds.
• Finley chop the onions. In a non stick pan add oil and add the cumin seeds. Add the finely chopped onions and cook till they becomes translucent.

• Add the besan (kadalaimaavu) and dry roast it in a low flame for 7-9 minutes.
• Now add in the chopped capsicums and add the red chilli powder, coriander powder, jeera powder, salt and garam masala.

• Let this cook in a medium low flame. Stir in between without getting burnt.
• Saute well till the besan gets cooked and leaves a nice aroma.
• Do not cover and cook as it will leave water and make the curry soggy.

• Switch off the flame. Capsicum Besan subzi is ready to serve. Serve hot with roti or rice .

Note:

• You can add Sambar powder instead of redchilli powder and coriander powder.
• Tri colour capsicum can be used to make the subzi more colourful.

Technorati Tags: capsicum dry curry,bell pepper dry curry,capsicum besan subzi,capsicum recipes,easy dry curries,vegetarian recipes,jeyashri's kitchen

VAZHAKKAI CURRY | RAW BANANA CURRY RECIPE|NO ONION NO GARLIC RECIPES

WITH FRESHLY GROUND SPICES
Vazhakkai curry we generally make by adding sambar powder, but this version of raw banana curry is made at our house during festivals and weddings and always we call this as Vazhakkai Kalyana curry. I have already blogged about the Pooshanikai Kalyana kootu HERE.  Though kids at home prefer the Vazhakkai chips or Vazhakkai curry , few times i make this style of raw banana curry too. Check out my Vazhakkai podimas and Vazhakkai Kootu recipes too, which is also an no onion no garlic recipe.

INGREDIENTS: Serves 2

VAZHAKKAI (RAW BANANA)	1
URAD DAL	1/2 TBLSP
CORIANDER SEEDS	1/2 TBLSP
RED CHILLI	1-2
COCONUT(SCRAPPED)	1 TBLSP
OIL	1 TSP
MUSTARD SEEDS	1/4 TSP
TURMERIC POWDER	1/4 TSP
CURRY LEAVES	FEW
SALT	TO TASTE

METHOD:

• Peel the skin of the raw banana and cut them into cubes. Immerse this into water and add salt and turmeric powder and cook till the vazhakkai becomes soft but yet firm. This will get cooked very fast.
• Drain the water completely using a colander.

• Dry roast the coriander seeds, urad dal, red chilli and when  it turns golden brown add the coconut. Switch off the flame and let the coconut becomes roasted in that heat.
• Make this into a fine powder without adding water.

• In a pan add oil and throw in the mustard seeds and asafoetida. Add the cooked vazhakkai and saute for a minute in a low flame.

• Add the freshly ground spice mix and mix gently and nicely to get even coat of masalas.

• Let this in a low flame for2 minutes. Garnish with curry leaves

       NOTE:

• If you want you can drizzle few drops of coconut oil at the last to make this  vazhakkai more flavourful.   
• I added 2 red chilli , but felt it is bit spicy so reduce the red chilli according to your taste.

Technorati Tags: Vazhakkai curry,raw banana curry,traditional brahmin recipes,kalyana curry,valakkai curry

KATHIRIKKAI PODI CURRY | BRINJAL PODI CURRY RECIPE

Without much introduction to the recipe, let me explain how to make Brinjal curry with freshly ground spices. Generally it is made by stuffing the spice powder into the brinjal, but since we like it this way more than the Stuffed Brinjal curry, I made it in this way. This Kathrikkai podi curry was lying in my drafts for more than 2  months i wanted to post this today. I have few more simple recipes lying in my draft which i will post in the following weeks and will post new recipes soon.

INGREDIENTS: SERVES 3 - 4

SMALL BRINJAL	10-12
OIL	2 TBLSP
MUSTARD SEEDS	1/4TSP
SALT	TO TASTE
CURRY LEAVES	FEW

INGREDIENTS: TO ROAST AND GRIND

CORIANDER SEED(DHANIA)	1 TBLSP
RED CHILLI	5-6
CHANNA DAL	1 TBLSP
URAD DAL	1 TSP
KOPRAI (DRY COCONUT)	2 TBLSP

METHOD:

• Take out the top portion(paavadai) of the brinjal and cut the brinjals into slices.
• Soak it in the water to avoid getting it black.
• Roast all the ingredients under the table “Roast and Grind”into golden brown color.
• Grind this into a fine powder.

• In  a pan, add oil and mustard seeds and when it crackles add the brinjals (drain the water and add it)
• Add salt, turmeric powder and this spice powder. Mix well and keep the flame medium low.

• Stir in between and let it cook for 10 to 15 minutes.
• Once it gets cooked and roasted switch off the flame.

• Garnish with curry leaves . You can have this with plain hot rice smeared with ghee.

Check out my Simple brinjal curry and Stuffed Brinjal recipe too.

Note:

1. You can make the powder in advance and store it in  an airtight container.
2. always use the small purple variety of Brinjals for best results.

Technorati Tags: kathrikkai podi curry,brinjal recipes,how to make kathrikkai podi curry,tamil brahmin recipes,podi kathrikkai