Thursday, September 15, 2011

Carrot subzi/poriyal

   Carrot poriyal is definitely my kids favorite. This dish is enriched with protein and is not very spicy.

Serves up to 3-4 people
Preparation time: 30 minutes


500 grams of carrots
3/4 tsp of red chilly powder
1/2 cup of yellow moong dhal
1/4 tsp of turmeric
6 curry leaves 
1 tbsp of oil
salt as required


1/4 tsp of mustard
1/2 tsp of cumin seeds 
1/4 tsp of urad dhal
1/4 tsp of Bengal gram dhal
pinch of asafoetida


1.Soak moong dhal for 30 minutes in water. Add 1 tbsp of oil to the pan, add the seasoning and curry leaves.
2.As the mustard sputters, add the chopped carrots. Saute well for 2 minutes. Filter the water and add the soaked moong dhal.
3.Add turmeric, red chilly powder and salt. Add half cup of water and close the lid.
4.Check if the carrots and dhal are cooked. Carrot poryial is ready. Serve with rice/ roti.

Monday, September 12, 2011

Vendakkai varuval/ Okra fry/ Bindi dry subzi

  Okra is a very nutritious vegetable and a great source of Vitamin C and K. In this recipe, I have tried stir-frying Okra with some basic spices and hope you enjoy it as well.

Serves up to 3 people
Preparation time: 25 minutes


300 grams of Bindi/ Okra
1 1/2  tbsp of besan/ Bengal gram flour
1/2 tbsp of rice flour

1 tsp of red chilli powder (~spice level)
pinch of garam masala

2 tbsp of oil
salt as required


1.Wash the okra and dry them using paper towel. Cut the top and bottom portion of the okra. Slit in to 2 halves. Add the other ingredients to the okra and mix with 1 tbsp of oil.
2.Keep it aside for 5 minutes. Add the okra to the pan seared with oil.
3.Allow them to cook in medium flame till they turn golden brown. Turn to the other side and allow them to cook. If needed add another tbsp of oil.

4.Yummy okra fry is ready. Serve with roti /rice.

Sunday, September 11, 2011

Brussels sprouts porial/ curry/ masala

   The texture of Brussels sprouts is a lot like cabbage. I decided to cook South Indian style and the taste is really delicious. I am very glad to have found a new vegetable to cook with.

Serves up to 3-4 people
Preparation time: 20 minutes


500 grams of Brussels sprouts
1 chopped large onion
2 chopped large tomatoes
1/2 tsp of red chilly powder
1/4 tsp of turmeric powder 
1/2 tbsp of sambhar podi
curry leaves
1 tbsp of olive oil
salt as required 


1/4 tsp of mustard
1/2 tsp of urad dhal
pinch of asafoetida


1.Cut the Brussels sprouts in to 2 halves. Cut the stem-off from the bottom of the vegetable.
2.Heat oil in the pan and add the seasoning. As the mustard sputters add curry leaves, then add chopped onions and saute for 2 minutes.
3.Now add tomatoes and saute till the tomatoes are wilted. Add red chilly powder, sambhar podi, turmeric and salt. Saute well and transfer the the Brussels sprouts to the pan. Close with the lid and stir occasionally. Add 1/4 cup of water.
4.Once the sprouts are cooked, the dish is ready. Serve with roti/ rice.


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