Beans fry with sesame seeds

It's summer time here and kids at home. They get bored sitting at home for the full week and i have to entertain them during weekends, i am not getting time to blog or do my crochet. More two week for the school and they can't wait for it. Last week done some back to school shopping and this week will be doing more shopping. Have been cooking a lot but no time to post the recipes here. This beans fry was done by husband and it tasted awesome. This fry is similar to what we used in eat in a veg thali at Amaravati in dubai/sharjah... Here is the recipe :-

Ingredients:-

Beans 1 lb
Ria/mustard seeds 1/2 tsp
Dry red chillies 4
Curry leaves few
Turmeric powder a pinch
Salt to taste
Coriander powder 1 tbsp
Oil 2/3 tbsp

Sesame powder

Cumin 1 tbsp
Sesame 4 tbsp
Coconut powder 2 tbsp
Garlic 1
Salt as per  taste
Red chilly powder 1 tbsp

Dry roast all the above and make coarse powder.

Method:-

Take oil in a pan. When hot add mustard seeds, dry red chillies

and curry leaves.

Add beans,turmeric powder and salt.

Cover and cook until beans are tender and soft.

Sprinkle the sesame powder. Mix well and add coriander powder.

Baingan Ka Bharta

Baingan or brinjal or egg plant is my favourite veg. Can eat brinjal in any form but sadly no one eats it. But that doesn't stop me in cooking brinjal. My most favorite  is bagara baingan and baingan ka barta. I always used to rub oil on the brinjals and roast them on the stove top. But his time i baked the brinjal. Here is the recipe:-

Ingredients:-

Brinjal (long) 1
Chopped onions 1
Chopped tomatoes 1
Green chillies 2 chopped
Garam masala 1/4 tsp
Turmeric a pinch
Coriander  powder 1/2 tsp
Ginger garlic paste 1 tbsp
Red chilly powder 1/2 tsp
Oil for frying

Method:-

Rub a tsp of oil on the brinjal. Place a tray in the oven and place brinjal on it and bake for 15-20 minutes on 350 degrees Celsius.

Once brinjal changes to the colour seen in the below picture, take it out and let it cool. Remove the skin from brinjal.

Take the rest of the oil in a pan. Add onions and green chillies until golden colour.

Add ginger  garlic paste,turmeric powder,coriander powder and red chilly powder.

Saute for 3-4 minutes.

Add tomatoes and mix well. Cover the pan for 2-3 minutes and saute again for 2 minutes until the tomatoes are well cooked.

Chopped the peeled brinjal into big pcs. Add it to the above gravy.

Mix thoroughly and sprinkle garam masala powder. Can add chopped coriander leaves and mint leaves.

Serve it with roti and sometimes i eat like that.

Small potatoes fry

The quick and simple potatoes fry. Calls for few ingredients and very tasty. I usually eat it them like snacks rather than a side dish.

What is needed?

Baby potatoes 8
Tomatoes 1
Onion 1
Cumin seeds 1 tsp
Coriender leaves
Salt to taste
Oil 2 tbsp

Masala

Cumin seeds 1 tsp
Pepper 3
Garlic 2
Kashmiri chilli powder 1 tsp
Garam masala powder 1 tsp
Turmeric powder 1/4 tsp

How it is made?

Blanch tomatoes, extract puree.Keep aside

Grind ingredients to masala. Mix it with tomato puree.

Chop onions and coriender leaves.

Boil potatoes, peel and prick with a fork.

Smear with salt. Smear the  ground masala on the potatoes and keep aside for 10-15 minutes.

Heat oil. Add cumin seeds. When seeds splutter, add onions and saute for a while.

Add potatoes along with the masala and fry well.

Cook till tender and gravy is almost dry.

Serve hot.

Achari Vegetable

It's been a while i updated my blog. Life has become very hectic and everything is going in a fast forward mode. Its always running....But i am enjoying my fast phase of life as of now. Was at home for long after i had my girls and now they are big enough to manage by themselves i started going to work. But i never compromise on what food i give my girls and what we both eat. I make it a point to give fresh food for my kids and include a fruit everyday in diet. Most of the time i cut my veggies and i wake up early and cook. And weekends i cook a lot and we have a feast during the weekends. But kids insists that they want to eat out so mostly saturday evenings we eat out and it is mostly macdonalds take away.

I love to cook mixed vegetables curries and fries. I had achari masala which i made for achari paneer and i used that same masala in this curry.The achari masala can be found here Here goes the recipe:-

Ingredients:-

Capsicum 4 chopped into big slices
Onion 2 chopped into 8 pieces each
Cauliflower 1
Tomato 1 chopped into big pieces
Ginger 1'' pc chopped finely
Garlic 2 chopped finely
Achari masala 3 tbsp
Green chilies silted 2
Oil 2 tbsp
Salt to taste

Method:-

Take oil in a non-stick kadai. When hot add oil.

Add ginger and garlic. Saute until they are light brown in colour.

 Then add onions and green chilies.

Saute for just half a second and add all the veggies.

Sprinkle salt and cook covered.

The veggies will get cooked in their own water.

Don't saute much and it avoids breaking of the veggies.

Once you think the veggies are soft and cooked sprinkle achari masala.

Now don't cover and let it cook until oil oozes out .

Serve hot with roti.

Corn Curry

This is my mom recipe and the taste of the curry is awesome.This can be had as a side dish for rice or rotis.I had it with roties and taste was superb.

Ingredients:-

Sweet corn cob 1
Udad dal/Menapappu soaked for 1 hour
Fresh coconut grated 3 tbsp
Turmeric powder 1/4tsp
Salt to taste
Onion chopped 2
Green chillies chopped 3
Oil 2tbsp

For seasoning

Rai/avalu 1/4 tsp
Udad dal 1/4tsp
Curry leaves few

Method:-

Boil corn and keep aside.

In a pan take oil.When hot add all the seasoning.Saute for a minute.

Then add onions and green chillies.Fry until onions are pink in colour.

Add corn and udad dal and mix well.Add salt.

Saute for a while and lastly add grated coconut.

Serve hot with rice or rotis.

Mixed Vegetable Stir Fry

I was first introduced to the veg stir fry by a wonderful blogger chatter box who blogs here.I loved the colour and the veggies in it.She gave few web address in her post,i scaned through those sites and did veg stir fries.To suite our taste buds i made few changes.Here goes my recipe

Ingredients:-

Carrot 2

Corn 1/4 cup

Capsicum 2

Cabbage a small pc

French beans 5-6

Red chillies 3

Garlic chopped 3

Soy sauce 1 tsp

Salt as per taste

Oil 2 tbsp

Method:-

Make a rough paste of red chillies and garlic.

Take a pan when hot add oil.Add red chillies and garlic paste.Saute for a while.

Then add all the veggies and stir fry on high flame until the veggies are soft.

Now add soya sauce and fry for few more minutes.Now the veggies are soft enough to be eaten.

Serve hot with rice or like us eat them just like that without any accompaniment

Jeera Alu

Method:-

Boiled potatoes 3

Cumin powder 1 tbsp

Red chilly powder 1/2tsp

Turmeric powder 1/4 tsp

Garlic crushed 2

Salt as per taste

For seasoning

Oil 1 tbsp

Rai 1/2 tsp

Udat dal 2 tbsp

Curry leaves few

Method:-

Cut the boiled potatoes into pieces.

Heat oil and add all the seasonings.When they splutter add crushed garlic.Saute till garlic changes colour.

Next add the boiled potatoes.Sprinkle cumin (jeera) powder,turmeric powder and salt.Mix throughly without mashing the boiled potatoes.

Lastly add red chilly powder and serve hot with roti or as a side dish for rice.

Bhindi with Peanuts

Ingredients:-

Lady's finger (bhindi) 300gms cut diagonally into 1/4'' thick slices,about 1'' long

Peanuts 1/2 cup

Garlic flakes 3-4 crushed roughly

Onion 1 chopped

Tomato 1 chopped

Coriander powder 1 1/2 tsp

Garam masala 1/2 tsp

Salt as per taste

Red chilly powder 1/2tsp

Tomato chilli sauce 2tsp

Oil to fry

Method:-

Heat oil for deep frying in a kadhai to medium hot temp.Add half of the bhindi and fry on medium flame for about 5 minutes till it gets cooked.Remove from oil on a paper napkin.

Fry second batch of bhindi also.

In the same oil deep fry peanuts also till golden,drain on a paper napkin.

Remove all the oil from the kadhai.Heat 2 tbsp of oil again the the kadhai.

Reduce flame.Add garlic and fry till it changes colour.

Add onion and fry till golden brown.

Add chopped tomato,cook for 4-5 minutes till it leaves oil.

Add tomato chilli sauce,coriander powder,garam masala powder,salt and chilli powder.

Stir for a minute on low flame.Add peanuts and bhindi.Stir,serve.

Bendakaya perugu kura (Dahi bendi fry)

Ingredients:-

Lady's Finger 500gms
Onions 2 chopped
Green chillies 3 chopped
Dry red chillies 2
Mustard seeds 1/2tsp
Sour curd 1 cup
Curry leaves few
Red chilly powder 1/4 tsp
Turmeric powder 1/2 tsp
Salt as taste
Oil 3 tbsp

Method:-

Wash and wipe bendi with a dry cloth until dry.Chop them into pcs.

Heat oil,add mustard seeds,dry red chillies and curry leaves.Then add onions and green chillies.

Saute till they are pink in colour then add bendi, salt and turmeric powder.

Cook on a low flame.Cook till bendi are tender.

Add curd and mix throughly.Don't saute with a laddle but holding both the sides of the pan rotate it.

Once all the curd is dried add red chilly powder.

Serve hot.

Kakarakaya stuff fry/Bitter gourd stuff fry

Kakarakaya/karela/bitter gourd is my favourite veg,but i hardly make it at home as no one in my house eat it.When ever i am with my mom i make sure that she cooks kakarakaya for me.I have blogged about kakarakaya fry before and now it is stuff fry.

Ingredients:-
Kakarakaya/Kerala/Bitter gourd 7 nos
Oil 3 tbsp

For stuffing :-
Onions finely chopped
Senaga pindi/Besan/powder 2 tbsp
Garam masala powder 1/4 tsp
Coriander powder 1/2 tsp
Red chilly powder 1/2 tsp
Oil 1 tbsp
Salt as per taste

Fry onions in the oil until light pink colour.Add coriander powder,garam masala powder,salt and red chilly powder.Saute for 2 minutes.
Lastly add besan.Fry till you get nice aroma and besan changes colour.Keep aside to cool.

Scrap the outer skin of kakarakaya/karela.Steam in a cooker for 6-7 minutes.Once cool slit the kakarakaya length wise and remove the pulp.

Fill the kakarakaya with the stuffing as seen in the picture below and tie each kakarakaya with the thread.

Take oil in a pan and shallow fry kakarakaya until golden colour.The flame should be on a medium.Saute  frequently and take care not to over fry/burn them.Once the karela are fried sprinkle the left over stuffing and again saute of a min.

Once they are fried remove the thread and serve with rice and sambar.