Avarai (Beans) Varupu

Avarai Varupu is an easy way to flavor up green beans. It makes a great combination with any meal. 

Preparation Time - 20 Minutes

Ingredients

500 gms Green Beans, cut into 1 inch 

1 inch piece of Ginger, grated

1/2 tsp Turmeric powder

1 tsp Red Chili powder

1/4 tsp Kasturi Methi

1/2 tsp Coriander Powder

5 tsp oil

Salt

Procedure

• In a skillet, heat oil. Add ginger, turmeric powder, red chili powder, kasturi methi, coriander powder and 2 tsp of water. Stir well
• Add beans and cover the skillet. Cook in medium heat setting for 15 minutes. Stir often
• Add Salt and cook for 3-5 minutes
• Serve hot

Potato Curry

When I think of spicy vegetarian side dish, "Potato Curry" comes to my mind. Its my mother's recipe. 
My Mom used to make this quite often during my school days and it is one my favorite !! 
I  remember during my college days, that this was a popular dish. My friends still do ask for this recipe and that why I am sharing it with everyone !!

Preparation time - 20 minutes

Ingredients

4 Potatoes, chopped 

1 tsp. Mustard seeds

1 tsp. Urad Dal (optional)

1 strand Curry leaves

1/2 tsp. Turmeric powder

3/4 tsp. Red chili powder

4 tsp. Oil

Salt

Procedure

• Heat oil in a pan. Add mustard seeds and Urad dal. When mustard seeds start to crackle, add curry leaves, turmeric and red chili powder, and then add 2 tsp of water to prevent burning of dry ingredients
• Add potatoes and mix well until masala has evenly coated potatoes. Cover the pan with a lid or a plate and in medium heat setting, cook for 10 minutes. Stir often
• When potatoes are partially cooked, add salt and cook for another 8 to 10 minutes
• Serve hot

Most popular combinations of potato curry are Curd rice, chapati, rice and rasam, rice and sambhar

Baked Fish

Looking for healthy dinner!!

A simple blend of fresh herbs and spices transforms tilapia fillets into a mind-blowing feast.

This is a great and healthy meal which is lightly crisp on the outside, tender and juicy inside.

Ingredients

5 Tilapia fillets

2 Green chilies

2 cloves of garlic

1 small piece of ginger

Handful of mint

Handful of Cilantro

1/2 tsp.of cumin powder

1tsp.of extra virgin olive oil

Salt 

Procedure

• Make a paste of  all ingredients except fish fillets
• Apply marinade paste over tilapia fish fillets and refrigerate for 20 minutes
• Place the fillets in a greased baking dish
• Preheat oven to 350C 
• bake fish up to 20 minutes at 300C
• Serve with salad if desired

Pepper chicken

One of all time favorites.  Its a scrumptious and flavorful recipe. Cooking is made simple in this recipe without much effort. This recipe is made using minimal and basic ingredients. Also, the steps for preparation is very easy to follow. 

Ingredients

500 gms. Chicken
1 Onion, chopped lengthwise
4 Green chilies, chopped
1 bunch of coriander, chopped
1 string of Curry leaves
1 tsp. Black pepper powder
½ tsp. Turmeric powder
1 inch Ginger, julienne
5 cloves of Garlic, minced
5 tsp. of Oil
Salt to taste

Procedure

v Mix all the above ingredients except salt and marinade in refrigerator for at least 30 minutes

v In a heavy bottom vessel, heat oil, add marinated chicken. In low heat setting, cook chicken for 15 minutes.

v Adjust salt to taste and mix well. Cook for another 10 minutes until gravy thickens

v Add some more cilantro and serve hot

Egg Fried Rice

Egg fried rice is a simple and easy recipe for beginners and bachelors. It can be easily prepared with left over rice and it  cooks fast. The recipe for egg fried rice is same as "Mushroom fried rice", except that, in this recipe eggs are used instead of mushrooms.

Ingredients

4 Eggs

3 cups cooked rice

1 onion, chopped lengthwise

1 green bell peppers, chopped lengthwise

1 carrot, chopped lengthwise

4 cloves of garlic, minced

3 green chilies, chopped

½ tsp. black pepper powder

½ tsp. soy sauce

1 tsp. vinegar

¼ tsp. ajinomoto

4 tsp. oil

Salt

Procedure

v  In a skillet, heat 1 tsp. of oil, beat 4 eggs and sauté until they are partially cooked. Transfer it into a separate container and keep it aside

v  In the same skillet, heat remaining 3 tsp. of oil, add garlic, green chilies, onions, carrots and bell pepper. Cook until they are partially done

v  Add soy sauce, vinegar and ajinomoto. Stir well and cook for a minute

v  Add rice and scrambled egg. Adjust salt to taste. Mix until the sauces are coated completely over rice and vegetables. Fry in low heat setting for 3-5 minutes. Serve hot

Brinjal and potato poriyal

Brinjal and potatoes are sauteed with different spices and it is a great accompaniment for sambhar, rasam or curd.

Ingredients

250 gms. Brinjal (purple or green brinjal), cubed

1 potato, cubed

1 onion, finely chopped

2 tsp. oil

½ tsp. mustard seeds

½ tsp. cumin seeds

¼ tsp. turmeric powder

½ tsp. red chili powder

1 string of curry leaves

Salt

Procedure

v  In a sauce pan, heat 2 tsp. of oil. Add mustard seeds, cumin seeds and curry leaves. When mustard seeds start to splutter, add onions. Sauté until onions turns transparent

v  Add turmeric and red chili powder. Mix well

v  Now add potatoes and mix until all spices are coated around potatoes. Add ½ cup of water and in medium heat setting, cook potatoes until they are partially done.

v  Add brinjal and adjust salt to taste. Cook in medium heat setting for 10 minutes

v  Serve with hot rice or chapatti

Sorakaya Kootu (Bottle Gourd kootu)

"Kootu" is a South Indian delicacy served as side dish with rice and sambhar, chapathi, etc. Kootu is like a stew which is prepared by cooking channa or moong dal (yellow lentils) along with different vegetables like cabbage, carrot, beans, bottle gourd and several other vegetables. The base for curry is prepared using coconut, ginger, chilies and cumin seeds.

Ingredients

1 cup Channa Dal, soaked for 3-5 hours

250 gms Bottle gourd (sorakaya), cubed

1 cup grated coconut

1 inch Ginger

2 Green Chilies

¼ tsp. turmeric powder

Pinch of asafetida

½ tsp. Mustard seeds

1 tsp. cumin seeds

1 string of curry leaves

1 tsp. oil

Salt

Procedure

v  In a pressure cooker, cook channa dal and bottle gourd along with 2 cups of water up to 3 whistles

v  Using a blender, make a paste of coconut, ginger, green chilies, ½ tsp. cumin seeds and turmeric powder. Add water if required

v  After pressure cooker has cooled, pour the coconut mixture and adjust salt to taste. Bring it boil and cook for 5 to 10 minutes

v  For seasoning- heat 1 tsp. of oil, add mustard seeds, cumin seeds, curry leaves and asafetida. When it starts to splutter, add it to the curry

v  Serve with rice or chapathi