Garlicky Brocolli Curry turned Mixed Rice! Bachelor and Kids Recipe!

Garlicky Brocolli Rice turned is very tasty and delicious rice prepared for my son. This can be prepared very fast and quick. You can also pack for lunchbox.

A quick tip for storing broccoli in fridge, every time I bring them should use immediately or sometimes it gets spoiled fast. This time I kept in freezer it stayed good for 3 days.

Ingredients
Basmati Rice (cooked)- 1cup
Brocolli - 1 medium
Garlic - 6 cloves(chopped)
Jeeragam/Cumin seeds - a pinch
Ghee and Oil - 2 tspns(If you are health conscious can avoid ghee)
Red chilli powder - 1/2 tspn (According to your taste)-
Green Chilli - 4 nos(According to your taste)- Optional
Grated Coconut - 2 tblspns
Pattai/Cinnamon - a small piece
Elakka/Cardamom - 1 no
Star Anise - 1 no
Bay leaf - 1 no
salt

Preparation Method

Heat oil and ghee in a kadai. Add the cumin seeds and masalas wait till it crackles.
Add the finely chopped garlic. Saute till its brown.
Add broccoli florets and sprinkle salt and water. Let it cook for 15 mins.
Add red chilli powder, grated coconut and salt. Stir fry.
Then add rice and mix well. Cook for a 2minutes and off the stove.

Serve immediately. Serve with Plain curds/yogurt or raita.

Notes - 
You can do dum(click here) 
You can also cook with basmati rice and pressure cook for 1 or 2 whistles.

Tags : Brocolli, Basmati Rice, Easy, Bachelor recipe, Healthy, lunchbox, kidsmenu, vegetarian, indian

Sweet Potato Capsicum Curry | Sidedish

This is a simple and easy curry. I prepared this I had a leftover sweet potato, H loves sweet potato he always ensures its in our market list. I left it for long time and it started growing too, I showed my son how plants grow. But this potato is not from India its available in local shops just like potatoes but bigger in size with different colour. After we cook it almost looks like carrot.

I have tried to give something different. Usually I prepare homemade sweet potato chips. checkout the recipe here it may interest you to try.

Now to the recipe. 
Ingredients 
Sweet Potato - 1no(large)
Capsicum - 1no
Red chilli powder - 1 tspn(As per your taste)
Turmeric - 2 pinches
Salt

Seasoning
Oil - 1 tblspn
Mustard - 1/4 tspn
Hing/Asafotida - 2 pinches
Curry leaves - few

Preparation Method

Wash, remove skin and chop sweet potato into small cubes. Put in water and keep.
Wash and cut capsicum into small pieces.
Heat a wok/kadai, add oil, add mustard, wait till it splutters.
Add hing and curry leaves. Saute it.
Add red chilli powder and turmeric. saute it. 
Add capsicum and fry for 2 mins.
Now add sweet potato, sprinkle some water, salt close with lid in medium flame. Cook till its soft with occasional stirs.
Once done off the stove.
Serve hot with rasam, sambar or curd rice.

Notes - You can also add daniya powder for flavour.
You can add or reduce chilli powder. I have added more as potato is sweet.
You can add more oil and roast it too.

Kathirikkai Roast | Crispy Eggplant/Aubergine| South Indian Curry Recipe!

Kathirikkai Roast | Crispy Eggplant/Aubergine is very easy and delicious sidedish. This goes well with sambar rice, rasam rice or curd rice.

 

Ingredients
Kathirikkai/Eggplant - 2 nos
Curry powder - as required(For recipe click here)
Turmeric powder - 1/4 tspn
Asafoetida - a pinch
Salt
Olive Oil as required

Preparation method
Wash and cut the  kathirikkai/eggplant to medium size round shape.
In a plate, put rest of the ingredients mentioned above and make a paste.
Heat a tawa/pan/skillet on medium flame.
apply the paste on both sides of the vegetable place on the tawa and cook both sides until done.

Do the same with rest of the vegetable.

Delicious Kathirikkai Roast is ready to enjoy.

Notes - If you don't have curry powder you can also use red chilli powder or garam masala powder as per your choice.

Mathan| Sweet Pumpkin Curry | Type 2 ! Recipe by him

Pumpkin/Mathan curry is delicious and tasty. This recipe was told by my hubby. Since he also loves cooking I am adding one more label His Recipes, so whenever he cooks that will be posted here.

Until my hubby told me, I never used to do pumpkin curry with skin. When the skin is tender you can prepare with it. At home, now this is often in our menu. Here in the market we get such fresh and small pumpkin. Looks so colourful, so just took few photos.

Now lets go to the recipe.

Ingredients
Sweet pumpkin/Mathan - 1/2 no(Med size)
Oil -2 tspns
Mustard - a pinch
Asafoetida/hing - a pinch
Turmeric - a pinch
Red chilli powder - 1/2 tspn(As per your taste)
Curry leaves - few
Salt as required

Perfect chunks by my hubby. Thank you:)
 Preparation method
Wash, remove seeds and cut the vegetable in medium size chunks.
Heat a kadai, add oil, mustard, asafoetida. Let it crackle. Then add curry leaves and sauté.
Put the vegetable and mix.
Sprinkle a little water.
Add salt, turmeric and red chilli powder.
Close a lid and keep the flame on medium.
Stir occasionally.
Once the vegetable is cooked, slightly mash and mix well.

Mathan | Sweet pumpkin Curry is ready.
  You can have as a sidedish with hot rice /Sambar/Rasam/Curd Rice. 

Do participate in my event Cooking with Love - Cousins guest hosted by Amrita.

Paneer Curry | Kids Delight!

After preparing  Tawa Barbeque Paneer last week, again this week my son was asking for paneer dish.

This was the quick curry I prepared for my son who loves paneer in any form. I didnot know what to prepare was thinking something different and prepared this. He enjoyed.

I had it with  Paratha for lunch yesterday.

Serves - 1 to 2

Ingredients
Paneer cubes/Cottage Cheese - 1 cup (click here for homemade Paneer recipe)
Onion - 1no
Tomato - 1no(small)
Kasoori methi - a pinch
Turmeric powder - a pinch
Red chilli powder - 1/2 tspn
Oil - 1 tblspn
Jeera -  a pinch
Salt - 2 pinches

Preparation Method
Chop onions and tomatoes.
Heat a kadai, add oil, jeera and saute for 1min
Add onions and saute till transparant. Add chopped tomatoes and saute till soft and both blends well.
Add salt, turmeric, red chilli powder and kasoori methi and mix well.
Add paneer cubes and mix well. Let it cook for 5mins.

Off the stove.

Serve with hot chapathis or parathas.

For more paneer dishes click here.

This recipe is going to The Master Chef event.

Vazhakkai Roast | Crispy Raw Plantain!

Crispy flavoured Vazhakkai/Raw Plantain Roast is a popular in Tamil Nadu non-brahmin homes. Its very tasty and flavoured. This recipe was taught by my MIL and she told it will be very nice. I tasted it for the first time and like it.

Here goes the recipe.

Ingredients
Vazhakkai/Raw Plantain - 1 no (medium size slice)
Rice flour - 1 tablespoon
Red chilli powder - 1 tspn(As per your spice taste)
Turmeric powder - 2 pinches
Asafotida/Hing - 2 pinches
Salt

Oil for shallow fry.

Preparation Method

Wash, remove skin and cut vazhakkai into medium slices. 

Mix all the other ingredients to form a smooth paste.

Apply on the veggie. Leave for few mins.

Heat a skillet/tawa and put oil on it. When its hot.

Cook on one side flip/turnover and pour little oil and cook on other side too until crisp.

Vazhakkai Roast | Crispy Raw Plantain is ready to serve.

Serving suggestion : Enjoy with hot sambar rice/rasam rice or curd rice.

Potato | Aloo Masal! Type 2

Potato /Urulai/Aloo Masal is very tasty sidedish. This is a multipurpose masal I have used it in 2 to 3 dishes.

Ingredients
Potato - 4 nos
Onion - 1no
Ginger - 1 tspn
Curry leaves -  few
Red chilli powder - 1/2 tspn
Pav Bhaji Masala - 1 tspn
Turmeric powder - a pinch
Oil - 2 tspns
Mustard - 1/4 tspn
Jeera - 1/4 tspn
Salt

Preparation Method
Wash and cook potatoes in pressure cooker with little salt for 3 to 4 whistles. When the steam is up, cut into medium pieces or break into small pieces by hand.
Heat a kadai, add oil, mustard, jeera, wait till it splutters. Add onion, ginger, curry leaves, a pinch of salt and saute till onions are transparant.
Add all the masala powders and saute.
Add the potatoes and mix well. Add salt.
Cook till raw smell goes and it combines well.
Off the stove.

Potato/Aloo Masal is ready to serve. I served with delicious Masal Puri!

Brinjal Masala Curry !

Brinjal Masala Curry is a simple and tasty for rice and chapathi. One of the recipes learnt by my Father-in-law. Actually me and my hubby dont like brinjal and now both started eating:-)

Ingredients
Brinjal - 250 gms
Onion - 1 no
Tomato - 1no
Ginger  - 1 tspn
Garlic - 1 tspn
Grated coconut - 1 tspn
Bengal gram - 1 tspn
Mustard - 1 tspn
Turmeric - 1/4 tspn
Chilli powder - 1/2 tspn(As per your taste) 
Coriander powder - 1/2 tspn
Jeera powder - 1/4 tspn
Curry leaves - 6 nos
Oil - 4 tspns
Salt to taste

Preparation Method
Wash, clean and pat dry brinjal.
Chop it into small pieces and put in water to avoid change in colour.
Chop onion, tomato, ginger and garlic.
Heat a pan, put oil add mustard once it splutters, add Bengal gram and wait till its brown.
Add onion, ginger, garlic and saute till brown.
Add tomato and saute. Add brinjal and sprinkle little water for it to cook.
Add all the powders above one by one and saute.
Cook under low flame once its cooked add finely chopped coriander and grated coconut.
Mix well and cook for 5mins.
Now its ready to serve.


Delicious Brinjal Masala Curry is ready to serve. Serve hot with chapathis or rasam rice. This can also be good for Lunchbox.

Don't forget to send in your entries to ongoing event Cooking with Love Grandmom here.

Murungaillai | Carrot |Beans Poriyal!

I had Murungaillai brought from Little India, the quantity was more. So thought of trying it with veggie. Murungaillai/ Carrot/Beans Curry is a simple and healthy curry. I have already posted Beans Curry here, this is slightly different version and tasted good.

This was also for Republic Day!

This bowl is gift given by my best friend Rekha. Thanks a lot dear.

Ingredients
Carrot - 2 nos(Big)
Beans -  20 nos
Murungaillai (Tender) - 1 cup
Onion - 2 nos
Grated coconut - 1/2 cup
Bengal gram - 1 tspn
Mustard - 1 tspn
Asafotida(hing) - 1 pinch
Turmeric - 1/2 tspn
Green chilli - 2nos
Curry leaves - 6 nos
Oil - 2tspns
Salt to taste

Preparation Method
Wash, clean and pat dry veggie.
Chop it into small pieces.
Heat a pan, put oil add mustard once it splutters add asafotida.
Add Bengal gram, curry leaves, green chillies and wait till dal is brown.
Add the chopped onions and saute till its transparant. Add Murungaillai and saute for a min.
Add Carrot and Beans.
Add salt, turmeric and water.
Cook under low flame once its cooked with no water left add coconut.
Mix well and cook for 5mins.
Now its ready to serve.


Its a good combination for steamed rice, chapathi, Sambar, rasam and curd rice.

Beans Paruppu Usli!

Beans Paruppu Usli is very healthy and nice sidedish combi for sambar rice, vatha kolambu and Mor kolambu. It is popular in Tamilnadu.

Ingredients
Beans/French beans - 1/2 kg
Kadalai Paruppu/Channa Dal - 1 cup
Tavaram Paruppu/Toor dal - 1/2 cup
Dry Red Chilli - 2nos(Adjust as per your spice taste)
Curry leaves - few
Oil - 1/2 cup
Mustard -  1/2 tspn
Jeera - a pinch
Asafotida/hing - a pinch
Turmeric - 1/4 tspn
Salt
Coconut oil - 1 tspn(optional)

Preparation Method
Wash and soak the dals in water for 2 hours. 
Cut the ends and chop beans into small pieces. Pressure cook with little water, salt and turmeric for 2 whistles.
Grind the dals with chilli to a coarse paste in a mixie or blender.
Heat a kadai, add oil, mustard wait till it pops, then add jeera, hing, curry leaves. saute for a min.
Add the grounded dal mix and cook well until it changes the colour. If required add little oil.
Add the steamed beans without water and mix well. Adjust salt..
Let it cook for few mins. Off the stove. Add 1 tspn coconut oil and mix for flavour.

Beans Paruppu Usli is ready to serve. Enjoy this with sambar rice, rasam rice, vatha kolambu, curd rice and Mor kolambu. I like to mix it with hot steamed rice. You can also eat hot as it is for tea time.

Spinach Potato Brocolli Curry

Palak Potato Brocolli Curry is very different and tasty sidedish for sambar rice, rasam rice or curd rice or even chapathi.

Ingredients
Spinach/Palak or any greens - 1 bunch chopped.
Brocolli - 1/2 no florets
Potato -  1no chopped to med size
Onion -  1no chopped
Ginger garlic - 1 tspn chopped
Grated coconut  2 tspns(Optional)
Green or Dry Red chilli - 2nos
Turmeric powder - 2 pinches
Curry leaves - few
Salt
Oil - 2 tspns
Mustard - 1/4 tspn
Jeera - a pinch

Preparation Method
Put Brocolli in hot water and leave it for 5 mins.
In a kadai, heat oil, add mustard and wait till it splutters. Add jeera and fry for  a minute.Add chillies and curry leaves and saute.
Add onion, ginger, garlic, a pinch of salt and fry till transparant.
Now add potato and mix. Let it cook. Close a lid.
When its almost done add palak and mix let it cook.
Once done add brocolli, salt, turmeric and sprinkle little water.
Let everything cook well and when its done, off the stove and add grated coconut if you are using.

Mix and serve. I prepared with and without coconut.

This recipe is going to  Healthbox Ideas Brocolli by Kalyani and Vardhini.

Babycorn Capsicum Curry

Pic courtesy - My friend Rekha

Ingredients
Babycorn - 6 nos
Capsicum - 1no
Onion - 1no
Tomato - 1no
Ginger - 1 tspn
Garlic - 1/2 tspn
Garam Masala powder - 1/2 tspn
Red Chill powder - 1/2 tspn(As per your taste)
Jeera/Cumin powder - 1/4 tspn
Dhaniya/Coriander powder - 1/2 tspn/
Turmeric powder - a pinch
Olive oil - 1 tspn
Mustard Seeds - 1/4 tspn
Jeera/Cumin seed - a pinch
Salt to taste

Preparation Method

Cut all the vegetables into medium big pieces.
Slice babycorn into thin slices.
Heat a kadai/wok, add oil, mustard, wait till it splutters. Add jeera and saute till its splutters.
Add onion and a pinch of salt. Saute till transparant.
Add ginger garlic paste or chopped.
Add tomatoes and saute till soft.
Add capsicum and babycorn and saute till soft.
Add turmeric, salt and masala powders. Mix well and cook till raw smell goes and blends well.
Saute in low flame.


Serve with hot chapathis or puris. You can also wrap with chapathis.

Mixed Veg. Curry

I chose these veggie for our Independence Day Celebration by Akila. This curry was very tasty with steamed rice. I dedicate this to everyone fighting for our Country.

Ingredients
Carrot - 1no
Cabbage - a quarter piece
Beans - 10 nos
Peas - a handful
Oil - 1 tspn
Mustard - 1/2 tspn
Urad dal - 1/2 tspn
Curry leaves - few
Bisibelebath/Vangibath powder - 2-3 tspns
Hing - a pinch
Turmeric - 1/4tspn
Salt

Preparation Method

Wash and cut all veggie into small pieces. Put frozen peas in water.

In a Kadai, heat oil add mustard and hing. Then add urad dal and curry leaves. When dal is brown. Add all veggie, salt, turmeric  and mix. Add water to cook the veggie well.

Press a Carrot and check when its cooked. Add the masala powder and mix.

Cook for 5 mins till the raw smell goes.

If you wish you can mix it with rice or serve as it is.

Serve with hot steamed rice or chapathi. This is also a perfect one for lunch box.

This is also going to Show me your Curry by Divya.

Milagu Uralai/Aloo/Potato Podimas Step by Step Recipe

Milagu Uralai Podimas/Pepper Aloo is a very simple and tasty curry. Like the usual curries, this is slight different. Who doesn't like Potato? I just love it in any form.

Podimas is special dish from Tamilnadu. We can also make Podimas with Raw Banana.

Ingredients

Uralaikizhangu/Aloo/Potatoes - 4 nos

Milagu/Pepper powder - 1 tspn

For Seasoning

Cooking oil - 2 tspns
Mustard - 1/2 tspn
Urad dal - 1/2 tspn
Curry leaves - few crushed

                                            Pic 1                                          Pic 2

                                              Pic 3                                          Pic 4

Preparation Method

Boil Potatoes for upto 4-5 whistles. Cool and peel skin and mash it well.

Pic 1 - In a wok/kadai, heat oil add mustard once it splutters add urad dal and curry leaves. Saute till its brown.
Pic 2 - Now add boiled potatoes
Pic 3 - Mash it and mix well.
Pic 4 - Add salt and pepper powder and mix well.

Pic 5 - Cook for few mins and off the stove. Serve.

Do not roast it.

                                                            Pic 5
Serve with hot chapathis, steamed rice or Rasam or Sambar rice.


This is going off to CWS - Pepper hosted by Padma started by Priya.

PS - Your feedback is appreciated. Do try recipe from (http://www.sarascorner.net/) take picture and send it to me through Facebook message or mail me at simplysara07@gmail.com. Will be glad to add in my page Tried & Tasted album on FB or post on my page. Thank you for your encouragement.

I am sending these also to the event are Mizhagu Rasam Podi, Ven Pongal
Karuvepilai/Curry leaves Podi, Milagutal/Keerai Kootu and Milagu/Pepper Rasam.

Aloo Jeera!!!

Aloo Jeera is a simple sidedish and very tasty. It can be a sidedish for Chapathi or Hot Rasam Rice.

Here goes the Recipe.

Potatoes - 4 nos
Garam Masala - 1/2 tspn
Red Chilli Powder - 1/2 tspn(As per your taste)
Oil - 2 tspns
Mustard - 1/2 tspn
Jeera/Cumin seeds - 1 tspn
Hing - a pinch
Ginger/Garlic Paste(Optional)
Salt

Method
Boil potatoes in pressure cooker for 3 to 4 whistles. Cool it and peel the skin. Cut into big pieces.
Heat a Kadai, add oil, mustard wait till it splutters. Add Hing and Jeera fry for a minute.
Add Potatoes, salt and masala powder. Mix well and cook in low flame till the raw smell goes.
Do not roast it and break the potatoes.

Aloo Jeera is ready to serve. I enjoyed with Chapathi.

This is going off to CWS - Cumin Seeds Event by Priya hosted here by me at Sara's Corner.

Sabsige Keerai/Dill Leaves Poriyal

Sabsige Keerai/Dill Leaves is a type of greens and good for health. Its also called Sabakki Soppu in Kannada. My mom used to make it frequently back in Bangalore but we don't get this in Chennai:-( I never knew we get this in Singapore. Just the other day was so happy seeing this in a Chinese Vegetable Shop in Little India and immediately bought it. I just love the aroma of the leaves.

This can be given post delivery for good health. I have had almost daily..:-)

Ingredients
Sabsige Keerai - 2 bunches
Onion - 2nos
Fresh Grated coconut - 1 tspn
Dry Red Chilli - 2nos(As per your taste)
Salt

For Seasoning
Oil - 2 tspns
Mustard - a pinch
Channa Dal/Urad Dal - 1 tspn

Preparation Method

Wash and chop the Keerai and Onion into fine pieces.
In a Kadai, heat oil add mustard wait till it splutters, then add dal, red chilli and wait till its brown.
Add onion and fry till its transperant.
Now add Keerai and cook till the colour changes with salt and water.
Once its done and no water is left its ready to Serve.

Garnish with grated coconut and its good to have with Rasam rice.

This is going off to Healing Foods Spinach by Divya and Siri.

Note - You can also cook this in pressure cooker and later season it.

Easy Veggie Vendaikai/Okra/Lady's Finger/Bhindi Poriyal

Easy Veggie Vendakai Poriyal is very simple and tasty curry.

Ingredients
Vendakai - 500 gms
Onion - 1 no (Big chopped)
Dhania powder (Coriander powder)- 1 tspn
Red Chilli powder - 1 tspn (As per your taste)
Jeera powder (Cumin powder) - 1/4 tspn
Turmeric - a pinch
Any cooking Oil - 2 to 3 tspns
Mustard - 1/4 tspn
Rice flour - 1 tspn (Optional)
Salt

Preparation Method
Wash, wipe and then cut Vendaikai into small pieces.
Heat a kadai, add oil mustard wait till it splutters.
Then add onion and a pinch of salt. Saute till transperent.
Add chopped vendaikai and mix well. let it cook for sometime.
Now add all masala powders and rice flour. Mix well.
Add salt and 1/2 tspn oil if required.
Cook till vendaikai is crispy.

Serve with sambar or rasam rice or chapathi.

This recipe is going off to Oraphan's Giveaway.

Idi Chakkai Thoran/Raw Jackfruit Curry

Idi Chakkai Thoran is very popular and speciality of Kerala, India. Its prepared with Raw Jackfruit and coconut oil. Its called Idi Chakkai since Idi is called mashing in Tamil and Malayalam and Chakkai is Raw Jackfruit thus came the name. This is usually prepared for marraige in Kerala. When we saw this in Little India just got it.

Here follows the recipe.

Ingredients

Chakkai/Raw Jackfruit - 1no

Coconut oil - 1/4 cup

Fresh Grated Coconut - 2 cups

Green Chilli - 4 nos (As per your taste)

Turmeric/Manja Podi - 1/4 tspn

Mustard /Kadag - 1/4 tspn

Salt

Preparation Method

Remove skin of the raw jack fruit and cut into big chunks/pieces.

You can cook in Kadai or Pressure cook it to 1 whistle with little water, turmeric and 1 tspn coconut oil.

Grind grated coconut and green chilli in mixie to 1 to 2 whips.

In a thick bottom kadai/wok put oil, mustard wait till it splutters.

Now add the cooked raw jackfruit and mash it with potato masher into fine pieces.

Add salt and coconut oil.

Finally add grinded mixture of coconut and green chilli. Cook for sometime.

Couple of extra spoons of coconut oil gives the thoran more flavour and aroma.

Idi Chakkai Thoran is ready to serve and is a perfect sidedish for any sambar rice.

Carrot Paasi Paruppu Curry and Award

This participation award has been given by Mrs Shanthi for participating in her State Special Event. Thank you.

Sanghi has passed me this Gold Friends Award. Thanks dear.

Carrot Paasi Paruppu is very tasty curry. Its simple and easy to prepare.

Ingredients
Carrot - 4 nos
Paasi Paruppu (Siru Paruppu/Split green gram/Moong Dal)- 1 cup
Cooking oil - 2 tspns
Kadag(Mustard/Rai) - 1/2 tspn
Uzhatam Paruppu/Kadalai Paruppu(Urad dal and Channa dal )- 1 tspn
Peringayam(Asafotida/Hing) - 2pinches
Karuvepillai(Curry leaves/Kari Patha) - few
Salt

Preparation Method
Soak Paasi Paruppu for half n hour and pressure cook for 1 or 2whistles in cooker or cook directly in vessel. (If cooked in vessel keep an eye it will overflow so keep stirring)
Wash, remove skin and chop carrots into small pieces.

In a Kadai, put oil mustard Kadagu wait till it splutters. Then add Peringayam, Uzhatam Paruppu/Kadalai Paruppu, Karuvepillai wait till its brown. Now add carrots, manjal with little water and cook. When its half cooked add salt stir occasionally.

Add paasi paruppu and mix well. Cook for few minutes till all mixes well.

Carrot Passi Paruppu Curry is ready to serve. This is a good side dish for chapathi or to mix with rice.

Note - If you want gravy type you can add little water and cook.

This recipe is going for Sidedish for chapathi event hosted by Viki.

My other entries for this event are

Gravy

Palak Paneer

Channa Masala

Keerai Kootu

Kadai Mixed Vegetable

Dal Fry

Dal with Cabbage

Erulli Gojju

Potato Sagu

Poriyal/Curry

Cabbage Green Peas Curry

Pavakkai(Bitter Gourd Potato) Uralai Fry

Beans Curry

Chutneys

Pudina Chutney

Coconut Chutney