Beans Moong Poriyal

Hi friends, I know it’s been longtime didn’t get a chance to write in my space. Oh! Its vacation time, after enjoying three weeks of vacation, now me and my kids are in lazy and tired phase still we need set our routine life.

When we plan to cook we use to make dishes according to our mood and energy, hope most of you will accept this. Due the laziness yesterday our lunch was very simple to give a healthy twist tried this Beans Moong curry.

Ingredients:

Beans chopped	2 cups
Split moong dal	¼ cup
Onion chopped	¼ cup
Mustard seeds	½ tsp
Dry red chili	2-3
Oil	1 Tbsp
Salt

 

 

Directions:

1. Dry roast moong dal until it leaves nice aroma and soak that in water for about an hour.
2. In a kadai, sauté mustard seeds, dry red chilies, curry leaves and onion for 2 – 3 minutes.
3. Then add chopped beans and fry for couple minutes now drain the water from dal and add moong dal to fried beans and add enough water and salt.
4. Cover with a lid and cook until beans and dal is cooked well.

 

Sharing to: Priya’s Host Page

 

Beetroot Masala

Chetinad style beetroot masala, became a great fan after tasting in one of my friends place. We can change the combination also like cauliflower and potato and even capsicum and potato etc.

Hope my regular readers might think there is no craft or art work today, yep its misalliance this one I planned for traditional week but at last minute I ended up with another one.

Ingredients:

Beetroot	1 medium size
Potato	1 medium size
Onion chopped finely	½ cup
Tomato chopped	½ cup
Mustard seeds	½ tsp
Fennel seeds	1 tsp
Dry red chili	1 -2
Sambar powder	2 tsp
Turmeric powder (optional)	¼ tsp
Curry leaves	few
Salt
Oil

 

Directions:

1. Chop beetroot and potatoes to ½ inch cubes.
2. Heat oil; splutter mustard seeds and fennel seeds. Now add onion, red chili and curry leaves saute until onion turns soft then add chopped tomatoes.
3. When tomatoes turn mushy, add beetroot and cook for 3-4 minutes then add potatoes and continue cooking.
4. After 3-4 minutes, add enough water salt and turmeric powder, sambar powder. Cook until beetroot turns soft and turn off the stove.
5. This goes good with sambar rice, rasam and any variety rice.

Linking to: : Do check other Blogging Marathoners here

Vellarikkai Poricha Kootu / Cucumber Kootu

Cucumber is once of the vegetable which contains 96% of water content and also helps to control blood pressure, and a good food for weight watchers because of its low calories.

For some reasons I don’t like the cucumber salad, my husband love to have that any time. so I always try to make this kootu for adding cucumber in my meal. I don’t know how many for you know about cucumber fruit the yellow color cucumber, I have tasted it during my childhood days in my grandpa’s farm it use to taste great that too with sugar.

Coming to today’s recipe kootu is combination of dal and vegetables with spice. We can use white pumpkin, squash, chow chow (chayote), spinach, cabbage, etc.

 

Ingredients:

Bengal gram dal	½ cup
Cucumber cubed	3 cups
Salt
To grind:
Cumin seeds	½ tsp
Urad dal	1 tsp
Split Chana dal	1 tsp
Coconut grated	¼ cup
Dry red chili	2-3
To Temper:
Oil	1 tsp
Mustard seeds	1 tsp

 

Directions:

1. Boil 1 ½ cup water in a pan, when it starts to boil add dal cook with few drops of oil until the dal is  soft and tender (but not mushy).
2. Mean time heat a teaspoon of oil in another pan, splutter cumin seeds, add urad dal ans split channa dal, dry red chili and roast until golden brown finally add coconut and turn of the stove. Allow it to cool and grind to fine paste using little water.
3. Once the dal is cooked add cubed cucumber and cook for 2-3 minutes. Add ground paste and salt, mix well and cook for another 3-5 minutes.
4. Heat a teaspoon of oil and splutter mustard seeds and curry leaves and add to the kootu and serve with hot rice.

Note:

• When cooking dal, if you need more water add hot water.
• After adding cucumber, don’t cook for longtime or else it will dissolve.

Linking to:  Do check other Blogging Marathoners here ,  Jagruti's page, Celebrate summer

Aloo Pepper (Urulaikelangu Melagu Varruval)

Aloo fry is a simple recipe can be done in minutes. Couple weeks back I had bad cold and tempted to eat something hot and spicy, thought of pepper chicken but that’s Saturday we won’t eat Non veg. I had lot of potato tried this pepper aloo and came out good. Usually, I use to do with chili powder, salt and turmeric by sallow frying. In this method it’s less oil and more crunchy.

Ingredients:

Potatoes	3 medium size
Cumin powder	½ Tbsp
Pepper powder	1 ½ Tbsp
Rice flour	1 Tbsp
Split urad dal	1 tsp
Mustard seeds	1 tsp
Curry leaves	few
Coriander leaves	few
Salt	as per taste
Oil	1 Tbsp

 

 

Directions:

1. Cut the potatoes in to two and pressure cook with half teaspoon salt for one whistle release the pressure as soon as possible.
2. Cut the cooked potatoes into desired size (small one inch cubes).
3. Heat oil in a pan, splutter mustard seeds, urad dal now add diced potatoes cumin powder, 1 Tablespoon pepper powder and enough salt.
4. Fry this for 5 -8 minutes or until potatoes turn golden brown. In this stage add reaming pepper powder, rice flour, curry leaves and coriander leaves again sauté for couple minutes.
5. Turn off the stove and serve with sambar rice, rasam etc.

 

Young jackfruit Dry Curry/ Palakkai Pooriyal

One of my friends MIL told me where I can get this young jackfruit. I have been to the Asian Market lot of time but I haven't noticed that, Its time to Thank her. Thanks Aunty. After that I found this in Indian store and also in some international stores. I am trying this for first time and we all liked this. It’s already half cooked, so it’s very easy and quick, a simple dish. By adding moong dal we can get enough protein also.

 

Ingredients:

Young jackfruit	1 tin
Moong dal	2 Tbsp
Mustard seeds	1 tsp
Dry red chili	1-2
Coconut shredded	1 Tbsp
Chili powder	1 tsp
Curry leaves	few
Onion chopped	¼ cup
Salt
Oil

 

 

 

Directions:

1. Rinse the jackfruit well before you chop them. Chop finely. Soak the moong dal for 20 – 30 minutes.
2. Heat oil in a pan and splutter mustard seeds, curry leaves and red chili. Add onion and sauté for few minutes.
3. Add the chopped jackfruit and cook with enough salt and water. When it’s almost cooked add chili powder and moong dal.
4. Cook until the moong dal and jackfruit cooks well, add coconut and turn of the stove.

 

Brussel Sprouts Potato Masala

In one point I got bored using same vegetable need to try something new, so tried different dry curries in brussel sprouts but this turned out good.

 

Ingredients:

Potato chopped                  1 cup

        Brussel sprouts                  1 cup

Onion chopped                 ½ cup

Tomato chopped              ½ cup

Fennel seeds                       1 tsp

Mustard seeds                    1 tsp

Sambar powder                  1 Tbsp

Turmaric powder              ½ tsp

Chilli powder                      ½ tsp

Salt

        Oil

Directions:

1. In a pan heat a tablespoon of oil splutter mustard seeds and fennel seeds, add onion and cook them until golden brown.
2. Add tomatoes cook until soft, add the vegetables, sauté until it turns soft,
3. Add all powders, salt and enough water. Wait until vegetables cook.

 

Sending this to: www.youtoocancookindianfood.blogspot.co.uk