Zucchini poriyal

Ingredients:

• Zucchini - 2  http://en.wikipedia.org/wiki/Zucchini
• Tomato mark  paste - 1 teaspoon
• grated Coconut - 3 tablespoon 
• Turmeric powder -1/4 teaspoon
• Chilli powder - 1/2 teaspoon
• crushed pepper - 1/4 teaspoon(optional)
• Salt.

For seasoning:
Mustard seeds, Urad dhal, curry leaves, Oil(1 tablespoon)

Method:

• Slice the zucchini into small thin pieces. Dont cut the pieces into square blocks.
• Heat oil in pan and add all the seasoning items. Wait till you hear the crackling sounds.
• Add the cut Zucchini to the pan.
• Cook the Zucchini under closed lid. 
• Add salt when they are half cooked. 
• Sprinkle water in between , if needed.
• Dont overcook this vegetable, because it will reduce the taste.
• Cook for 5-7 minutes in medium heat. 
• Add turmeric powder, chilli powder and Allow it for another 2 minutes .
• Now add tomato mark paste and grated coconut .Zucchini poriyal is ready to serve.
• This vegetable is a perfect combination for all rice and dosa varieties.

Vendaikai puli kootu - Ladysfinger gravy

I love this combination with paruppu satham..Vow!!! My mouth waters just thinking about it.. ..Thanks to my mom who taught me this recipe...


Ingredients:

• Lady's Finger-15 (approximately)
• Large Onion-2
• Tomato-2 small size or 1 large size
• Sambar powder(See previous posts)-1 1/2 teaspoon
• Cumin seeds-1 teaspoon
• Garlic-2(optional)
• Grated coconut- 2 tablespoon
• Tamarind-size of a small lemon
• Salt
• Oil- 1 tablespoon
• For seasoning : Mustard, Cumin seeds, Urad dal, Curry leaves

Method:

• Cut the lady's finger into big pieces of 1 1/2 cm length approximately.
• Soak the tamarind in warm water and take juice out of it.
• Grind one onion, garlic(optional), grated coconut, and cumin seeds into a paste.
• Heat oil in pan and add the seasoning items one by one.
• When it starts to splutter and the urad dal turns golden brown add the cut pieces of onion and then the tomatoes.
• Add little salt and fry it till the tomatoes are cooked.
• Now add the cut lady's fingers and fry it for few minutes.
• Add the sambar powder and little amount of water and allow it to cook under closed lid.
• When the lady's finger is half cooked add the paste and cook it again in closed lid.
• Do not add much water as we add in normal kuzhambu or sambar.
• Just add enough water to cook the vegetables.
• Finally when the raw smell goes out and the lady's fingers are cooked well, add the tamarind juice and enough salt.
• Allow it boil for 2 minutes or until the thick gravy consistency is attained.
• Garnish with coriander leaves before serving.
• Suits well with all kind of rices , but a best combination with paruppu satham :-)

Beans poriyal - Beans curry

Ingredients:

• Beans- 1/4 kg
• Sambar powder- 3/4 teaspoon(See previous posts)
• Tomato puri-1 tablespoon
• Oil-2 tablespoon
• Salt
• For seasoning : Mustard, Urad dal, Curry leaves

Method:

• Cut the beans as fine as possible.
• Heat oil in pan and add the seasoning items one by one.
• When the mustard splutters and ural dal turns brown, add the beans in the pan and fry it in the closed lid.
• Fry the beans every 2 minutes.
• Sprinkle water in intervals.
• Add the required amount of salt and allow it to cook.
• When the beans are cooked enough, add the sambar powder and the tomato puri.
• Fry it for few more minutes till it is evenly mixed .
• Chilli powder can also be used instead of sambar powder.

Vazhai poo poriyal - Curry with Plaintain flower

Many of the foreigners do not really know that the flower of the plaintain can also be used to cook.They wonder what we can do with the flower. I think they will be surprised if they know about the varieties of recipes, that Indians do with this flower.
Here is one such simple side dish with the plaintain flower.

Ingredients:

• Vazhaipoo(Plaintain flower)- 1 small size
• Curd-2 tablespoon
• Red chilli-2 or 3
• Mustard leaves-1 teaspoon
• Urad dal -1 teaspoon
• Cumin seeds-1 teaspoon
• Curry leaves-1 teaspoon
• Grated coconut - 3 tablespoon
• oil -2 tablespoon
• Salt

Method:

• Remove the petals of the flower and take only the florets inside.
• Remove the stamen (stick like portion) and peel out the sheath like thing from each floret.
• Now wash it in plain water and cut it into fine pieces.
• Soak the cut florets in water with curd added to it.
• After an hour just cook it in the same curd water with enough salt.
• Do not overcook the florets.
• Heat oil in another pan and add mustard to it.
• When it splutters add cumin seeds, urad dal, curry leaves and then the red chillies.
• When the red chillies slightly turn colour, just add the cooked florets after draining the excess curd water.
• Switch off the flame after few seconds (when the poriyal becomes dry enough) and mix the grated coconut with the poriyal.
• Serve it with any kind of rice.

Vegetable poriyal / Curry

When I usually have many kinds of vegetables like cauliflower, beans , carrot,etc.., I used to do this mixed vegetable curry. This can also be done with any one of the vegetables seperately.But usually it tastes wonderful, when we use more variety of vegetables.

Ingredients:

[Vegetables that can be used generally:

• Cauliflower
• Beans
• Carrot
• Cabbage
• Green Peas
• (Maize can also be used)]
  

• Cut Vegetables -2 cups
• Moong dal- 2-3 tablespoon
• Green Chillies-3
• Onion-1
• Oil- 1 tablespoon
• Salt
• Lemon juice- few drops (if desired)
  
• For seasoning: Mustard,Urad Dal, Curry leaves.

Method:

• Wash the vegetables and cut into larger pieces.
• Cook the cut vegetables in salted water along with moong dal.
• Take care that the vegetables are not overcooked.
• Use the right amount of water to cook the vegetables.
• Stir it with a spoon in intervals so that the water does not spill out while cooking.
• Heat the oil in pan and add the seasoning items as usual.
  
• When it starts spluttering add the green chillies.
  
• After few seconds add the onion and fry till it becomes transparent.
  
• Now add all the cooked vegetables and the moong dal after draining the remaining water.
  
• Add salt if needed and fry it for 2 minutes before removing from the flame.
  
• A colorful tasty mixed vegetable curry is ready to serve.
• Add few drops of lemon juice, if desired while serving.
  
• Side dish for all kind of rices...

How to cook Rahm spinach?

I use the creamed (Rahm) spinach in the same method.
(See previous post for ingredients)



Method:

• Heat oil in pan and add cumin seeds, asafoetida, red chillies and then onions as said before.
• Instead of cooking in water seperately, just add creamed spinach directly.
• Add very little amount of water.
• Add cumin pepper powder and required salt.
• Allow it to cook well in closed lid.
• Suits well with plain rice.

Kadaintha keerai (Smashed Spinach / Keerai masiyal)

In India, my mother used to do with siru keerai or arai keerai (a variety of spinach). But since it is not available here in Germany, I used to do with the creamed spinach, called Rahm spinach in the same method.

Ingredients:

• Arai keerai / Sirukeerai- 1 bunch
• ( or Rahm spinach -3oo gms)
• Red chilli-2 or 3
• Cumin seeds - 1/2 teaspoon
• Asafoetida - 1 /4 teaspoon
• Small onion-2 or 3 (cut vertically)
• Cumin-Pepper powder- 1/2 teaspoon
• Oil- 2 teaspoon
• Salt

Method:

• Cook the spinach in water with salt and drain the water.
• Smash the spinach.
• Heat oil in pan and add cumin seeds, asafoetida and red chillies.
• When it splutters, add the finely cut small onions and fry it.
• Add the smashed spinach into the pan.
• Add cumin-pepper powder and cook it for 2 minutes.
• Suits good with plain rice.