Beans stir fry with Moong Dhal

My toddler son eats only curd rice. It is very difficult to make him eat lentils. Once a week, I make him eat Paruppu sadam (Toor Dhal curry) with much force; he eats it with an angry face. He doesn't like sambar or any curry made with lentils except for kootu, that too , he likes to have it as a side dish to curd rice. But he eats almost all vegetables except for bitter gourd. Usually I add moong dhal to cabbage stir fries. I tried it with beans and it turned to be flavorful and on top of it, my son liked it very much. :) Though he eats just 1-2 tblsp of vegetables, I am quite happy that he eats it along with lentils.

Ingredients:

Beans 250g
Dried Red Chillies 2-3
Moong Dhal (yellow) fistful
Grated Coconut 1 tblsp
Salt
Water

To temper:

Pearl Onions few
Mustard seeds 1/2 tsp
Urad Dhal 1/4 tsp
Curry leaves few
Asafoetida a pinch
Oil

Preparation:

Chop Beans and Onions into fine pieces.

Method:

Heat Oil in a Pan. When hot, add mustard seeds. When they start popping up, add Urad Dhal, Curry Leaves, Asafoetida, onions and red chillies. Fry till onions turn translucent.

Now add chopped beans and salt. Fry for a while and then add Moong Dhal along with water. Cook till done.

Serves: 2
Serve with steamed rice and any spicy curry.

This goes to Vegan thursdays, an event initiated by Priya suresh of Priya's versatile Recipes. We are a group of bloggers who share only vegan recipes on first and last thursdays of every month. 

Hyacinth Beans Stir fry

Hyacinth Beans or Indian Beans (Avarai / Avaraikkai) is one of the favorite vegetables among us. Even my toddler son likes this a lot. Of course, he needs curd rice along with this. After my delivery (and other surgeries), my doctor asked my mom to serve me rice with rasam and less hot Avaraikkai poriyal. That day I realized it how good is this beans to our body. I thought it must be easily digestible and does no harm to recently operated me. From then on, I always value this beans much more than earlier.

Ingredients:

Indian / Hyacinth Beans 250g
Sambar Powder 1 tbsp leveled
Shredded coconut 1 tblsp
Salt
Water

To temper:

Mustard seeds
Urad Dhal
Curry Leaves Few
Pearl Onions Few
Oil

Method:

Chop the beans and Pearl Onions.

Heat Oil in a Pan. When hot, add the Mustard seeds. When they start popping up, add Urad Dhal, Curry leaves and Pearl Onions. Fry till the Onions turn translucent.

Now add the chopped beans, Sambar Powder and Salt. Mix well. Fry for a while and then add 1/4 cup of water. Cook till the beans gets cooked and the water evaporates. Now add the grated coconut. Fry for few more seconds until done.

Serves: 2
Serves with Rice and any Curry.

Linking this recipe to Vegan Thursdays, initiated by Priya of Versatile Recipes. We are a group of bloggers who share only vegan recipes during first and last thursdays of every month. To know more, click here. 

Potato stir fry with peas and sweet Corn

Potato stir fry is something that I prepare when I run out of time or have no idea what to cook as it goes with any rice. But when I take little effort and add some more vegetables, it becomes much more flavorful and tasty. Also, I get the feeling that I've served not just potatoes but also some more vegetables along with it.

Ingredients:

Potatoes Medium 2

Peas 1/2 cup

Sweet corn 1/4 cup

Sambar Powder 1 tbsp leveled

Onion small 1

Ginger Garlic Paste 1/2 tsp

Cumin seeds 1/4 tsp

Coriander leaves few

Salt

Oil

Preparation:

Cook potatoes. Peel and cut into small pieces. Chop Onions and Coriander.

Heat a Pan. Add corn, peas with little water, a pinch of salt and little sambar powder. Cook until done.

Heat oil in an other Pan. When hot, add cumin seeds. When it start changing its color, add chopped onions, ginger garlic paste and coriander leaves. 

Fry till the onions turn translucent. Now add the chopped potatoes. Add Sambar powder and salt. Continue frying it on a low flame. When it is almost done, add the cooked peas and corn. Stir well and fry for few more minutes until everything gets mixed well with each other. Now add few more coriander leaves and stir again. Switch it off and serve.

Serves: 2

Serve with steamed rice and curry or vegetable biryani/pulao. I served with Tomato Rice.

Note: You can also cook peas and corn while frying potatoes. But they tend to loose their shape and color while frying for a long time. So I cooked it separately and added with the potatoes.

Pavakkai / Bitter Gourd Bajji

Just now I felt like I had Bitter Gourd. My Hus has bought it again. Though it has been a week, I could not complain as he picks vegetables whichever stays fresh and good. I was not interested to make chips or stir fry this time. I am not much fond of putting it in curries too. Then I thought why I not make something like a bajji. I tried and it came out very well. But still I like the chips a  lot. :)

Ingredients:

Bitter Gourd 2

Besan Flour (Kadalai Maavu) 1/2 cup

Rice Flour 2 tblsp

Chilli Powder 1 tsp heaped

Cumin Powder 1/4 tsp

Tamarind - size of a small lemon

Salt

Water 

Oil for deep frying

Preparation:

Chop Bitter Gourd into thin slices.

Using a cup of water extract juice from Tamarind. Soak the Bitter Gourd slices in it for at least half an hour.

Squeeze and drain.

Method:

In a bowl, combine besan, rice flour, chilli powder, cumin powder and salt. Mix well. Add water little by little to form a thick batter without lumps.

Heat oil in a pan for deep frying. Dip the bitter gourd slices and coat them well with the batter. Deep fry until done. Make sure you deep fry in batches with little space in between each piece, or else they would stick together.

This bajji is less hot. Include more chilli powder according to your taste.

This is off to Vegan Thursdays. We are a group of bloggers who share only vegan recipes. To know more or to join click here.

Participate in my own event 'Eat Vegetables; Stay Healthy' and win JUSTEAT.in vouchers.

Pavakkai / Bitter Gourd Chips

Bitter Gourd is something that I prepare every week; either as chips like these or as a stir fry. I avoid adding it in any curries as I fear I would not be able to include it in larger quantity. I've fried these many times, but fortunately I could click only yesterday.  Though deep fries are not my favorites, I feel it doesn't matter much if we have it less. 

Ingredients:

Bitter Gourd 1/4 kg
Chilli Powder 1/2 tsp
Rice Powder 1/2 tsp
Ginger Garlic paste 1/4 tsp (optional)
Salt

Method:

Chop Bitter Gourd into very fine pieces.

Combine all the other ingredients. Leave it aside for 15 minutes.

Deep fry until brown.

Serve as a snack or as a side dish to rice.

This recipe goes to Vegan Thursdays initiated by Priya Suresh of Priya's verstaile recipes. We are a group of bloggers who share only vegan recipes. To know more, click here.

Participate in my own event "Eat Vegetables; Stay Healthy" and win JUSTEAT vouchers.

Yellow Pumpkin Stir Fry

Aaaaaaaaaaaah!!! My Hus got pumpkin again from the market. I couldn't even complain as it was so fresh and I love the color of pumpkin. It has been a long time since I made this fry. Suddenly I remembered this recipe and made it today. My son who likes Pumpkin kootu (stew) doesn't like this fry. Who on earth does know what kids like? He simply had his curd rice. Though the fry was really tasty and flavorful, I was quite unhappy as my son's menu didn't include veggies.. What to do? Kids are like that..

Ingredients:

Yellow Pumpkin 1/4 kg
Green Chillies 3
Dried Red Chillies 2
Grated Coconut 2-3 tsp
Water and Salt

To temper:

Mustard seeds 1/2 tsp
Urad Dhal 1/4 tsp
Few Curry leaves
Few Pearl Onions
Oil

Preparation:

Peel the skin of yellow pumpkin and cut them into small chunks. Chop Pearl Onions. Slit red chillies. Grind green chillies to a coarse paste.

Method:

Heat oil in a pan. when hot, add mustard seeds and when they start cracking, add urad dhal, curry leaves, split dried red chillies, pearl onions. Fry till onions turn slightly brown.

Now add chopped pumpkin pieces, ground chilli-paste and salt. Mix well. Fry for a while and then sprinkle little water. Allow cooking. When the water is fully evaporated, simmer the flame and allow cooking.

When it is done, add grated coconut. Mix well. Fry for few more seconds.

Serves: 2
Serve with steamed rice and any spicy gravy like Puli Kuzhambu. (Tamarind gravy).

Linking this recipe to cook yellow event happening at Merry Tummy..

Pavakkai Poriyal / Bitter Gourd Fry for Vegan Thursday

Bitter Gourd is the most hated vegetable amongst us. But for its health benefits, I feel we have to take it quite often. If prepared by good old methods, it is possible to reduce the bitterness of the vegetable. Soaking in tamarind water before cooking it or adding jaggery while cooking or deep frying the gourd helps reduce its bitterness.

Selecting the vegetable is also important. The bitter gourd which is light green in color or the one that have its major portion as light green is quite less bitter when compared to the dark green bitter gourd.  Usually I make varuval (deep fry) with this bitter gourd as my toddler son likes that very much, but just for a change made this fry. As expected, he didn't even touch it. But the fry was less bitter and we liked it much.

Here goes the recipe:

Ingredients:

Bitter Gourd (Pavakkai) - long -2

Sambar Powder 1 tbsp levelled

Chilli Powder 1/4 tsp

Turmeric Powder

Pearl Onions few

Tamarind - size of an amla
Grated coconut 3 tsp

Salt

Water

Oil

To temper:

Mustard seeds
Urad Dhal
Curry Leaves

Preparation:

Cut Bitter Gourd into thin slices. Make sure they are uniform in size and as thin as possible.

Soak Tamarind in water and extract its juice using one cup of water. Remove the pulp, add little salt and soak chopped Bitter gourd slices for atleast half an hour. Use the same pulp to extract the juice with 1/4 cup of water.

Method:

Heat oil in a Pan. When hot, add mustard seeds. When they start popping up, add urad dhal, curry leaves and pearl onions. Fry for a while and then add drained bitter gourd slices.

Add Sambar Powder, Chilly powder and salt. Mix well and fry for a while. Now sprinkle the extracted tamarind juice (1/4 cup). Fry on a medium flame until the water evaporates.

Now simmer the flame and fry till the gourd turns brown. Add grated coconut and fry for few minutes until done.

Serves: 2

Serve with steamed rice and sambar or any less spicy gravy. I served this with Peerkankai-Pasiparuppu koootu. (Ridge Gourd - Split Moong Dhal stew).

Linking this recipe to vegan thursdays. We are a group of food bloggers who share only vegan recipes without using animal products or even its derivatives on first and last of every month. To know more or to join please click here.

Linking also to Healthy Diet - Diebetic friendly recipes event happening at Priya's versatile recipes.

Brinjal stir fry and Awards II

I get allergy when I eat brinjals after my surgeries. So I never picked these for a while. Even done, I used to add this in any kuzhambu (gravy) and avoid eating it. 

This is a simple regular stir fry. It tasted excellent as I made this after many months. I remember a saying "Heard Melodies are sweeter; those unheard are sweetest. Something that is made after a long time tastes the best and gets more appreciation as if we have not cooked so good before..

 Ingredients:

Brinjal - small - 1/4 kg
Sambar Powder 1 tbsp - levelled
Big Onion (smaller in size) -1
Oil
Water

To temper:

Mustard seeds
Urad Dhal
Curry leaves

Method:

Chop Brinjals and onions into thin strips lengthwise.

Heat oil in a Pan. When hot, add mustard seeds. When they start popping up, add urad dhal, curry leaves and onions.When onions turn translucent, add chopped brinjals. Fry for a while and then sprinkle sambar powder and salt.

Fry for few minutes until the masala and salt gets combined well. Sprinkle little water and increase the flame to medium heat. When the water is evaporated completely, simmer the flame and fry till it turns brown, crispy and done.

Serves: 2
Serve with steamed rice and sambar or curd rice. 

And, now coming to the awards.. I've this habit of preparing and distributing awards to fellow bloggers. To know about my first set of awards and why I started this, check out here. I am not very good in photoshop but did my best to personalize awards..

Who else can motivate others other than Priya suresh of Priya's Versatile Recipes. She is enthusiastic, completes challenges on the day 1 and innovates recipes with different combination of ingredients. I think she can cook with anything and everything. Few months back, I saw a cookie recipe in her blog and thought would give a try. Somehow I forgot to bookmark it. When I went to her Recipe Index page, I was scrolling on and on, It didn't come to an end. Meanwhile, I got interested in many other recipes and bookmarked them without forgetting . At last, I forgot what I was searching for. Till now, I am not able to recall it..  As a person, she is really wonderful. She comments even in a beginner's blog when I find some experienced bloggers do not love to. I think Divya Pramil has also mentioned this in one of her posts. Well, she deserves this Motivating blogger Award.

Shanavi of Kitchen secrets and snippers gets this Stylish Blogger award. I like the appearance of her blog, so neat and organized with awesome clicks. I simply like her power point presentation in the main page. She is very lovable. She told me my blog is neat and organized; I was really shocked as I was just waiting for a chance to tell her the same. I've much more reasons to explore her blog. I've bookmarked a few of her non veg recipes and sweet recipes.

I came to know about her and her blog very recently. She is famous not only for her clicks but also for her cutlery she collects. Who is she? She is none other than Preeti Tamilarasan of Indian Kitchen. In FB, few have commented that they are going to steal her cutlery. I think all of us would like to see her haul post with all those materials she uses while clicking. She makes her image much more artisitic with those different cutlery and background. She knows what to use. She is very lovable person to help me when I chatted with her for the first time. I wanted help to resize images; she told me how she does. She gets this Fantastic Food Photographer award.

Another stylish blogger is Divya Pramil of You too can  cook. I think she needs no introduction. She runs the SNC event successfully. Her blog is stylish and looks very professional and ofcourse with mind blowing clicks. Can anyone think of making a desert with Idli? She does. Her recipes are stylish too as her blog. I do not know her much personally. But I've heard through others how lovable she is..

I've so many favorite recipes from you all gals. This time, it is very difficult to name a few. I request the awardees to collect the awards from this page. I've some more bloggers in my mind to be awarded. I will try to create awards personally for them in future..

Ivy Gourd Fry II

I've heard people hating Ivy Gourd next to Bitter Gourd. Surprisingly my 3 ½ old son likes it. So Ivy remains staple in our weekly grocery list though he eats only 1-2 table spoon full of Ivy Gourd Fry. But I was really bored with the regular stir fry. I remember watching a TV cook show of Ivy Gourd Bajji. 

When I searched for the bajji recipe, I came across this wonderful recipe in this blog. Thanks Solai (hope that is your name) for this recipe. It is just a regular stir fry with few special ingredients. This has become a regular recipe here every week and I didn't make my own simple Ivy Gourd recipe since many months. 

After making it several times, I remembered my relative making Bitter Gourd with this preparation. Somehow, I have totally forgotten that. Thanks to the blogger friends and the blogging world without which we tend to forget our own recipes as we are much influenced by western food.

Ingredients:

Ivy Gourd ¼ kg

Sambar Powder 1 tbsp levelled

Chilli Powder ½ tsp

Besan / Chick pea flour/ Kadalai Maavu 2 ½ tsp

Salt to taste

Water 1 ½ cups

For tempering:

Mustard seeds ½ tsp

Urad Dhal  ¼ tsp

Curry Leaves few

Asafoetida a pinch

Pearl Onions few

Turmeric Powder ⅛ tsp

Preparation:

Cut Ivy Gourd length wise into four equal pieces. Combine the chopped Ivy Gourd, Sambar Powder and salt in a bowl and set it aside for ten minutes. Chop pearl onions.

Method:

In a Pan, heat Oil. Add Mustard seeds. When they start popping up, add Urad dhal, curry leaves, Asafoetida, Turmeric Powder and lastly add Pearl Onions. Fry till the onions become transclucent.

Now add the Ivy Gourd (already mixed with Sambar Powder and salt). Fry for few minutes and then add water. 

Cook till there is very little water left. Mean while, combine chilly powder, chickpea flour and a pinch of salt. Sprinkle this mixture over the Ivy gourd. Cook for few more minutes until the Ivy Gourd is well coated with chickpea flour mixture.

Serves: 2

Serve with sambar or curd rice.

Notes: Increase chilly powder and Sambar Powder according to your taste. This recipe is less hot as it is made for my toddler son.

Linking this recipe to Soul Food show event happening at Virundhu Unna Vanga.

Potato Sag

Who on earth doesn't like potatoes?!! Recently my friend, Vimitha has written about her love towards potato. I can even prepare recipes daily with potatoes as there are humpty number of recipes around with potatoes. But I make it a habit to prepare potatoes when all other fresh vegetables go out of stock as it stays fresh for a longer time.

This recipe is quite different to us. South Indians (mostly tamilians) usually avoid dry curries but prefer gravies to eat with Roti or Poori. So do I. When I came across this recipe in Mallika Badrinath's recipe book, I thought why not give a try. Once I made this as side dish for Poori, the combo was excellent.  Then I gained confidence to make this with chapati. We liked it surprisingly. This dry curry is an exception that we like it with chapati and we don't prefer other dry curries. I like to have this with rice too.  But I've absolutely no idea why has she named this recipe as Potato sag. If you know the reason, please do update in comments. This is very similar to usual potato stir fry but except for the addition of yoghurt and tamarind pulp.

Ingredients:

Potatoes 3
Sambar Powder 1 tbsp leveled
Green Chillies 1-2
Yoghurt 2-3 tsp
Coriander Leaves few
Cumin Seeds 1/4 tsp
Oil and Salt

Preparation:

Pressure cook Potatoes. Mash one Potato and dice the other potatoes. Slit chillies.

Method:

In a Pan, heat oil. Add Cumin seeds. When they start crackling, add chillies, mashed and diced potatoes. Fry it for few seconds on a low flame.

Now sprinkle Sambar Powder and Salt. Fry until the potatoes get a slightly roasted coating.

Now add yoghurt and fry for some more time till the yoghurt combines well with the potatoes.

Garnish with Coriander Leaves.

Serves: 2
Serve with Chapati or Poori. I once served this Tomato Rice , the combo was excellent.

Notes:

The original recipe uses 1/2 kg of Potatoes, two are mashed and others are diced. Tamarind pulp is also added at the end.

Sambar Powder can be replaced with the combination of Chilly Powder, Coriander Powder and Cumin Powder.

Cabbage-Peas-Carrot Stir fry & Liebster Award

I like this combo.. It is very difficult to make children eat cabbage. If done this way, they would definitely not say NO. These three vegetables goes well with each other and gives a nice appetizing color to the usual stir fry.

Ingredients:

Shredded Cabbage 1/2 cup
Peas 1/4 cup
Carrot - Medium sized - 1
Pearl Onions Few
Curry Leaves Few
Mustard seeds 1/2 tsp
Urad Dhal 1/8 tsp
Salt
Oil

Preparation:

Grate Cabbage and Carrot. Chop pearl onions.

Method:

In a pan, heat oil. When hot, add mustard seeds. When they start popping up,add urad dhal, curry leaves and pearl onions. fry for a few seconds.

Now add grated cabbage. Sprinkle little water for the cabbage to cook. When it is almost done, add grated carrot, peas and salt. Fry till done.

Serves: 2
Serve with any spicy curry and rice.

Linking this recipe to Healthy Me and Healthy US event by Mharo Rajasthan's Recipes and to hearty and healthy event by vimitha of My Culinary Trial Room.

 

Now coming to the award, Manju of Manju's kitchen has sent me this Liebster award. This award goes in a chain so as to get introduced to new blogs.

Rules to follow:

1. Write 11 facts about your self.
2. Answer the 11 questions given to you.
3. Nominate 11 bloggers who has less than 200 followers and mention them in your post.
4. Create 11 new questions for them.
5. Mention who nominated you in the post.
6. Go to their blog and inform them about this award.

11 facts about myself:

1. I like reading books mostly related to history. I spend more for books and like to read reviews about them.
2. I like to be perfect and I am not. But I always try to be. 
3. I have flair for learning new languages.
4. I do not make friends so easily. But if done, I would love to maintain the relationship as long as possible. 
5. If I make a mistake, I don't hesitate to ask sorry.
6. I was a straight forward person. But with time, it changed. Now I think well before I speak so as to hurt no one. But now everyone is hurting me.. poor me..!!!
7. I would love to explore new dimensions of vegetarian cooking.
8. Love to travel a lot and read books while traveling.
9. I hate people when they say you can't do this.
10. I like to teach my son everything I know. 
11. I am shopaholic.. who is not??!! 



What made you to start blogging?

My interest in cooking and other blogs inspired me.I wanted to maintain an online diary of all my traditional and tried recipes at my kitchen.

Who is your role model in cooking?
My Mom ofcourse.

What you like in my blog?
Like your presentation. There are many unique recipes from your blog that I love to try for ex. oats laddu, quinoa pongal etc..

Name the blog which you admired a lot?
aayisrecipes.com

What are your kids or husband favorite food?
Biryani

Name the restaurant you visit more often?
Saravana Bhavan

Name one ingredient that you use more in your cooking?
Coconut


Who is your favorite chef?
Chef Damu

Do you have any fear if so what?

I fear ill health of children especially when I hear children are attacked by unknown dreadful disease, I am much disheartened.

What will be the menu for your uninvited guests?
Idli, Sambar and Chutney 

Your favorite cookbook?
Tarla Dalal's cookbooks

What is your ambition in blogging?
To try and post the traditional recipes that are mostly forgotten.

I am passing this award to eleven bloggers.

1. Biny's recipes
2. Poorni of Easy and Homely cookbook
3. Malini's Delights
4. Sinu's Menu
5. All about my world
6. Cook with fun
7.Jiya's delicacy
8. Crumpled Chillies
9. Shree of Just Cooking and Baking
10.Sharanya of Blogging
11.Gheza e shriin

My new questions for the above bloggers are:

1. What do I have to improve in my blog?
2. What made you start blogging? 
3. What was your worst recipe or cooking?
4. Which blog you visit often other than yours?
5. What is your signature recipe that your kids and husband love to have it again and again?
6. What is your favorite cuisine?
7. What is your interests other than cooking?
8. What was your first recipe or cooking?
9. What is that you cannot live without?
10. Who is your inspiration in cooking?
11. What have you achieved through blogging?

Hope to see the answers and get to know new blogs..!!

Chenaikizhangu (Yam) Fry

Chenaikizhangu is elephant foot yam but mostly referred as just yam. My son has started liking yam next to potatoes. So I have started preparing this more often. Though it takes some time for cleaning, it tastes really good and goes well with any curry or curd rice. Somehow I feel this fry tastes bland when only sambar powder is added. It tastes better when chilli powder or any other spice powder is included. So I have started following that. I think Pepper powder can also be added and of course, it depends on one's taste buds.. :)

Ingredients:

Yam 1/4 kg
Sambar Powder 3/4 tbsp
Chilli Powder 1/4 tbsp
Curry Leaves 5-6
Cumin Seeds 1/8 tsp
Oil and Salt

Preparation:

Remove the outer skin and thoroughly wash the Yam. Cut into small pieces. Grease hands well enough with oil before touching Yam.

Method:

In a Pan, heat oil in a Pan. When hot, add Cumin seeds. When they stop popping up, add curry leaves.

Now add the chopped Yam. Fry for a while and then sprinkle the Masala Powders and Salt.

Fry on a low flame till done.


Serves: 2
Serve with Sambar Rice or Curd Rice.

Notes:

I have come across recipes with Yam being cooked in water and then fried after draining. I prefer this method as there is no wastage of nutrients of yam this way. Cooking on a low flame makes the yam cook completely and makes it tasty too.

Moreover, I don't like to temper this fry much. I just use curry leaves and very little cumin seeds. I feel mustard seeds or urad dhal do not go that well with this yam as with other vegetables. But its one's personal choice.

Urulai Kizhangu (Potato) Puttu

This recipe is entirely different from usual hot and spicy potato stir fry. This goes well with any spicy curry like puli kuzhambu or poondu kuzhambu.

When I served this along with poondu kuzhambu (Garlic curry) today, my hus mistook it as upma. He said "Dont you know I hate upma".. Then I realized that this exactly looks like upma. But the flavors are really amazing and different.

If you want to try a different stir fry with potato, then this would be your perfect recipe.

Ingredients:

Medium sized Potatoes 4
Red Chillies 3
Pearl Onions 6
Mustard Seeds 1/2 tsp
Channa Dhal 1/2 tsp
Ural Dhal 1/4 tsp
Turmeric Powder 1/8 tsp
Salt
Oil

Preparation:

Cook Potatoes in a Pressure Cooker for one more extra whistles. Remove skin and chop into fine pieces. Give a gentle press on the chopped potatoes with a knife or spoon. Need not mash as we prepare for stuffing.

Chop pearl onions.

Method:

In a Pan, heat oil. When hot, add mustard seeds. When they pop up, add Ural Dhal and Channa Dhal. As they turn slightly brown, add Curry leaves, Turmeric powder and Red chillies.

Now add chopped pearl onions. when they turn slightly brown, add mashed (slightly) potatoes. Add salt. Mix well and fry for sometime. This will not take much time as potatoes are already cooked.

Serve with steamed Rice and any spicy curry.

Serves: 2

Green Banana (Vazhakkai) Fry II

My Mom prepares Green Banana Puttu and usual fry. This recipe is something different I saw my neighbors preparing. I tried today with small Bananas I had and deep fried them for my son who is fond of chips. I got this recipe here. I searched for the recipe that gives a tangy flavor, but couldnt find. I need to check out with my friends..

Ingredients:

Green Banana (small) 3

Chilli Powder ½ tsp

Rice Powder ¼ tsp
Ginger-Garlic Paste ¼ tsp
Water 3-4 tsp
Salt

Preparation:

Peel and chop Green Banana into circular shape pieces.

Method:

Combine chopped Green Banana with all the other ingredients. Mix well. Keep it aside for 15 minutes.

Deep fry till done.

Serves: 2

Serve with Rice and Sambar or any Kuzhambu.

Notes:

Green Bananas can also be shallow fried and large Bananas can also be used. I think Large Bananas would suit the best for shallow frying.

Linking this recipe to Priya & Aipi's Bookmarked Recipes Event: Every Tuesday and Anyone can cook Series of Taste of Pearl City.