Carrot Poriyal / Gajjar Karaari
- 11
- September
- 2007
Carrot Achaari Poriyal: Ingredients: Carrots 1/4 kilo – roughly choppedSaltTurmeric powder 1/4 spoonChili powder 1 spoonLemon juice few spoonsSesame oil few spoons. For Tempering: Mustard/Sesame oil few spoonsMustard seeds 1/4 spoonAsafoetida 1 pinchDry red chilies 3Curry leaves few Achaari Powder: To Be Toasted Each Seperately and Powdered Togather: Mustard Seeds 1 spoonFenugreek Seeds 1 spoonCoriander […]
Beet Root Poriyal
- 09
- August
- 2007
Beet Root Poriyal. Beetroot Thoran. Ingredients: Beet Roots 3 – peeled & sliced Salt Turmeric powder 1 pinch Mustard seeds 1/4 spoon Cumin seeds 1/4 spoon Chana dal 1/2 spoon Urad dal 1/2 spoon Dry red chilies 3-6 tear into pieces Curry leaves few Fresh Grated COconut 1/2 cup Sesame oil few spoons. Method: In […]
Gobi Karaari
- 02
- August
- 2007
Also Known As: Cauliflower Varuval. Cauliflower Spicy Fry. Ingredients: Cauliflower, florets Salt Turmeric power 1/4 spoon Chili powder 1/2 spoon Chaat masala 1/4 spoon Oil few spoons Lemon juice 1 spoon. Method: Steam cook cauliflower for about 7-10 minutes. Heat oil in a wide wok. Add semi-done florets and stir-fry for few minutes. Add salt, […]
Capsicum Vepudu
- 03
- July
- 2007
Capsicum Vepudu: Bell Pepper with Peanuts Fry. Capsicum with Groundnut Fry. Kodai-Milagai/ Kudai-Milagai Verkadalai Poriyal. Simla Mirch ka Sabzi. Simla Mirch aur Phalli Ki Sabzi. Mirchi Vepusu. Ingredients: Bell peppers 4 or 5 largePeanuts/groundnuts – 1 cup (without shells)Dry red chilies 10-15SaltTurmeric powder ¼ spoonGround nut oil – 1 cupMustard seeds 1 spoonCumin seeds 1 […]
Pavakkai-Vengayam Poriyal
- 01
- July
- 2007
Bitter Gourd Onion Poriyal: Ingredients: Bitter Gourd 4 small – choppedOnion 4 medium – choppedSaltTurmeric powder 1/4 spoonChili powder 1/2 spoonCoriander seeds powder 1/2 spoonMustard seeds 1/4 spoonOilf ew spoons. Method: In a pan, heat oil. Add mustards and wait till it pops. Then add onion and fry real good. Add bitter gourd too and […]
Kathirikai Masala Poriyal
- 01
- July
- 2007
Brinjal Fry: Egg-plant Poriyal. Brinjal Poriyal. Baingan ka Sabzi. Vangaya Koora. Ingredients: Italian eggplants 6 – sliced thicklyGreen chili 1-2 finely choppedOnion 1 finely choppedGinger – garlic paste 1 spoon Tomato 1 fienly choppedSaltTurmeric powder 1/4 spoonChili powder 1/2 spoonCoriander seeds powder 1/2 spoonGaram masla powder 1/4 spoonMustard seeds 1/2 spoonCumin seeds 1/2 spoonAsafoetida 1/4 […]
Gobi Do Pyaaz / Cauliflower Do Pyaza
- 01
- July
- 2007
Cauliflower Do Pyaza: Gobi-Piyaz Ka Sabzi. Fool Gobi Piyaz ka Sabji. Cauliflower Vengayam Poriyal – my way.Cauliflower with Onion Fry. Ingredients: Fresh Firm Cauliflower 1 large headWhite Onions 1 small gratedGinger 2″ size peeled and gratedGarlic 3-5 beads mincedSaltTurmeric powder 1/4 spoonChili powder 1/2 spoonGhee 1/4 cup For Dressing: White Onions 5 large – slicedJalapenos/ […]
Vazhaikai Mandi / Vazhaikai Masala
- 30
- June
- 2007
Vazhaikkai Mandi:(Tamizhar Style)Vazhaikkai Varuval. Vazhaikkai Masala. Plaintain in Spicy Hot Masala. Attikkai Masala. Kacha Kela ki Masal. Ingredients: Raw Plaintain 1 large Onion 1 large – finely chopped Ginger paste 1 spoon Garlic paste 1 spoon Tomato 1 large chopped Salt Turmeric powder 1/2 spoon Chili powder 1 spoon Mustard seeds 1/2 spoon Sesame oil […]
Eggplants Stir-Fry
- 15
- June
- 2007
Stir-Fried Spicy Eggplants: Hot n Spicy Eggplants. Fried Eggplants. Fried Brinjal. Brinjal Stir-Fry. Kathirikkai Poriyal. Kathirikkai Varuval. Baingan Fry. Ingredients: Italian Eggplants – 6 sliced into 2-3″ sizeSaltlemon juice few spoonsTurmeric powder 1/2 spoonTamarind paste 1/4 spoonSesame oil 1 cup To Be Toasted and Powdered: Chana dal – 2 spoonsUrad dal – 2 spoonsCoriander seeds […]
Choyote Poriyal / Chow Chow Vepudu
- 03
- April
- 2007
Chow-Chow Poriyal: Chow-Chow Peanut Stir-fry. Choyote Poriyal. Chow-Chow Koora. Ingredients: Chow-chow – medium size 2-3Peanuts 1/2 cupDry red chilies 6-8SaltTurmeric powder – 1 pinchMustard seeds 1/2 spoonCumin seeds 1/2 spoonUrad dal 1 spoonCurry leaves fewPeanut oil few spoons. Method: Peel the skin from chow-chow. Wash and pat dry them. Now chop them roughly. Set aside. […]
