Crispy Fried Onions

Fried onions are used for garnishing various food recipes like biryani, soups and salads. They can be pan fried or deep fried.

Ingredients

• Onions - 2
• Corn flour - 1 tbsp
• Oil - for deep frying

Method

1. Peel the onions and cut them into thin slices lengthwise.
2. Sprinkle corn flour on the slices and lightly toss them to coat.
3. Heat oil in a pan for deep frying.
4. Reduce the flame to medium. Add few onion slices and deep fry until golden brown and crisp.
5. Remove and place on paper towels to absorb oil.
6. Repeat the process until all onions are fried.

Tips

 - Corn flour is optional. In that case, pat dry onions well with kitchen towel to absorb the moisture. But if you want crispy ones corn flour is a must.

 - Ensure the oil is not very hot and cook in medium flame to cook thoroughly.

 - Do not overcrowd the slices and fry in small batches.

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Split moong dal curry|Dal Tadka|Dal Fry

Moong dal fry is a very simple recipe where the dal is cooked and seasoned with spices which gives flavors to the bland dal. This dish goes well with chapati/rice.

Split moong dal is a good source of protein and is relatively easy to digest unlike other pulses.

Ingredients

• Split Moong dal/pasi paruppu - 1 cup
• Ginger - 1 tbsp, finely chopped/grated
• Tomatoes - 2, medium sized
• Turmeric powder - 1/2 tsp
• Chilli powder - 1/2 tsp
• Green chillies - 1
• Salt - to taste
• Coriander leaves - to garnish

     For the seasoning

• Oil - 2 tbsp
• Mustard seeds - 1/2 tsp
• Cumin seeds - 1 tsp
• Asafoetida/Hing - 1/4 tsp
• Garlic - 4 cloves, grated
• Red chillies - 1
• Curry leaves - few
• Onion - 1, medium sized

Method

1. Pressure cook the moong dal with ginger, chopped tomatoes, turmeric powder, chilli powder, green chillies and salt for 3 whistles.
2. Heat oil in a pan and add mustard seeds. When the mustard seeds start to splutter add cumin seeds, hing, garlic, red chillies and curry leaves. Fry them for few seconds.
3. Add in the chopped onions and cook until soft and transparent.
4. Now add the mashed dal. Add water and stir well.
5. Allow it to boil for 5-10 minutes and adjust salt to taste.
6. Garnish with coriander leaves. Serve hot.

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Kovakkai Fry|Ivy Gourd Fry

Kovakkai fry is a simple and tasty fry that goes very well with both rice and chapathi. Ivy gourd also referred as baby watermelon is loaded with high amounts of vitamins and also controls blood sugar levels.

Ingredients

• Kovakkai - 500g, sliced lengthwise/disk shaped slices
• Onion - 1
• Tomato - 1
• Turmeric powder - 1/4 tsp
• Chilli powder - 1 tsp
• Coriander powder - 1 tsp
• Salt - To taste

    For the seasoning

• Oil - 1 tbsp
• Mustard seeds - 1 tsp
• Garlic Cloves - 2, grated/finely chopped
• Curry leaves - few

Method

1. Heat oil in a pan and add mustard seeds. When the mustard seeds start to splutter, add crushed garlic and curry leaves and saute for few seconds.
2. Add chopped onions and cook until transparent.
3. Then add chopped tomatoes and cook until soft.
4. Add the kovakkai pieces & salt and cook covered for 5 minutes in medium heat. Sprinkle some water if necessary.
5. Now add turmeric powder, chilli powder and coriander powder to the dish. Add little water and cook covered until the pieces are soft.
6. Stir fry on high heat for 3 minutes. Ready to serve.

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Aloo Methi ki Sabzi

Aloo Methi is a simple and quick North Indian dish prepared with potatoes, fenugreek leaves and spices. This is a dry version and can be served as a side dish for chapathi or rice.

Fenugreek leaves are strongly aromatic and flavorful. It has excellent medicinal properties and should be used as part of your daily diet.

        

Ingredients

• Potatoes - 4 medium sized
• Methi leaves - 2 cups
• Cumin seeds - 1/2 tsp
• Red chilies - 3 broken in 2 pieces
• Turmeric powder - 1/4 tsp
• Coriander powder - 1 tbsp
• Asafoetida/Hing - a pinch
• Salt - to taste
• Oil - 2 tbsp

Method

1. Cube the potatoes and chop the methi leaves finely.
2. Heat oil in a pan and add cumin seeds.
3. When the cumin seeds crackle add hing and red chilies followed by turmeric powder and coriander powder.
4. Sauté for few seconds and add cubed potatoes and chopped methi leaves. Mix well and cook covered. If it turns dry just add little water.
5. Adjust salt to taste and when it's done add amchur powder and mix well. Turn off the stove and is ready to serve.

Tips

- You can also substitute 1/2 cup of dry methi leaves for 2 cups of fresh leaves.

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Okra Tamarind Curry|Vendakkai Puli Kuzhambu|வெண்டைக்காய் புளி குழம்பு

Okra Tamarind Curry is a popular South Indian dish which tastes delicious with rice. In this okra is cooked in tamarind coconut sauce. Okra is a good source of fiber which can help ease digestion and tamarind is also used as a medicine for digestive problems. So this curry is a perfect digestive aid.

Ingredients

• Okra/Vendakkai - 250g
• Onion - 1, medium sized
• Tomato - 1, big sized
• Turmeric powder - 1/2 tsp
• Chilli powder - 1 tsp
• Coriander powder - 2 tbsp
• Garam masala - 1 tsp(optional)
• Tamarind paste - 1 tbsp/ water extracted from 1 lemon sized tamarind
• Grated coconut - 3 tbsp
• Roasted gram - 1 tsp
• Mustard seeds - 1 tsp
• Curry leaves - Few
• Salt - To taste
• Coriander leaves - To garnish
• Oil - 1 tbsp+1 tbsp

Method

1. Wipe and cut the okra into small pieces and fry them in a pan with 1 tbsp of oil and little salt for 10 minutes in medium flame.
2. Heat 1 tbsp of oil in a pan and add mustard seeds. When the mustard seeds start to splutter add curry leaves and fry for few seconds.
3. Add chopped onions and saute well until soft.
4. Then add chopped tomatoes and cook till it become soft.
5. Add the fried okra and mix well.
6. Next add the tamarind water. If you are using tamarind paste, dissolve the paste in 1/2 cup of water and add to the dish.
7. Meanwhile, grind the grated coconut and roasted gram together into a smooth paste.
8. Add all the spice powders to the paste and run the mixie for few seconds till it gets mixed well.
9. Now add this paste to the curry and cook well till done.
10. Adjust salt to taste and garnish with coriander leaves. Serve hot with rice.

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