Chayote or Chowchow Curry

Are you in a hurry to make a curry!!!!! then here is the best choice. It hardly takes time to make it and you can count on the ingredients since they are simple everyday ones. :)

Ingredients:

Chow Chow - 2
Pepper powder - 1 1/2 tsp
Coconut scrapings - 1 tbsp
Salt - for taste




Method:

Peel the skin and dice the chow chow into small pieces. Cook it and keep it aside. Now in a pan, take a spoon of oil and crackle mustard seeds. Add the cooked vegetable to it and fry for a min till the excess water evaporates. Now add the pepper powder and salt and saute well. Finally put in the coconut scrapings and saute for another 2 min.

Chow chow curry is ready to eat. :)

Serve it with roti or curd rice. :) This is a very simple yet very tasty curry. Happy cooking :)



Written by: Nithya
post your queries to fourthsensesamayal@gmail.com

Bindi Masala Fry

Ladies finger is such a chef friendly vegetable I must say. Because anything made with it becomes a special menu of the day. Its so tasty and blends with everything perfectly and fetches a lot of praise from all.

Bindi Masala fry was introduced to me by a restaurant called Bhimas which is located in Tirupathi - Andhra Pradesh(India). Since then we have always liked to call it Bhimas curry :).

Ingredients:

Ladies Finger - 1/4 kg
Tomato - 1 large
Oil - to fry
Curry leaves

To grind:

Onion - 1
Garlic - 6 pods
Red Chillies - 3
Coconut (scrapped) - 1 tbsp
Ginger - 1/2 inch piece
Salt - for taste




Method:

Dice ladies finger into slightly long pieces and deep fry it in oil and keep it aside. Do not make it crisp, let it be half fried and soft.

Now grind onion, red chillies, coconut, ginger, garlic and salt together finely and keep this aside too.

Take a pan and crackle mustard seeds and curry leaves. Now add finely chopped tomato to it and fry for a while. Now add the ground mixture to it and fry until you feel no more of raw smell comes but starts getting a lovely aroma. Once this is done add the fried ladies finger and saute for a while. Don't worry if the gravy portion does not stick entirely to the ladies finger, that how it is suppose to be. Bindi masala fry is ready to eat.

It goes super good with curd rice. :) Happy eating :)



Written by: Nithya
post your queries to fourthsensesamayal@gmail.com

Colocasia Roast (Seppankizhangu/Arbi/Arvi)

If you are a big fan of fried items, then this one would be on top of your list too. :) Crispy, crunchy, munchy and roast arbi is here for you... :)

Ingredients:

Colocasia - 1/4 kg
Oil - to fry
Salt - for taste
Chilly powder - for taste

Method:

Cook colocasia in a pressure pan. Now peel the skin and slice it into circles. Now fry them in oil till it turns into yummy brown. Finally add salt and chilly powder to it and mix well. :) Colocasia roast is done. :)

This goes super good with curd rice. :)




The raw vegetable/Root looks like this: This is also called as Taro Root.

Written by: Nithya
post your queries to fourthsensesamayal@gmail.com

Cauliflower Masala Curry

Do you have a large nose and a long tongue??? ;) Then here is your treat. Ghama Ghama Garam masala curry is here for you. :)

Ingredients:

Cauliflower - 1 full
Onion - 2
Coriander leaves
Curry leaves

To Grind:

Coconut - 2 tbsp
Roasted gram - 2 tbsp
Red chillies - 5
Coriander seeds - 1 tbsp
Cumin seeds - 1/2 tsp
Turmeric powder - a pinch
Asafoetida - a pinch
Salt - for taste

Method:

Cook cauliflower adding a little salt in water and drain it once done. Grind roasted gram, red chillies, coriander seeds, cumin seeds, turmeric powder, asafoetida and salt together into a fine powder. Finally add the coconut scrapping to it and run it once and keep this aside.

Now add oil to a pan and season with mustard and curry leaves. Now add chopped onions and saute for a while till it turns into golden brown. Add the cauliflower as well as the ground masala and saute for a while, putting the stove in sim. Finally garnish it with coriander leaves. Cauliflower masala curry is done.

Masala curry goes heavenly with curd rice :) Happy eating. :)



Note: If you are creative and crave to make a difference everyday, do try to make this in all vegetables possible and sure each would surprise you with its blend of masala. :)


Written by: Nithya
post your queries to fourthsensesamayal@gmail.com

Pepperage :)

Is Pepperage something like stoneage, ironage, iceage etc?????... Ha ha ha sure no one would really think of something like tat.. But still I am not gonna trouble you to guess more on it...

Its pepper + cabbage = Pepperage :)

This could really be a very known mummy made curry for the readers, but still its my make of it. :)


Ingredients:

Cabbage - 250 gms
Onion - 1
Coconut - 1 tbsp
Pepper - 1 tsp
Curry Leaves
Salt - for taste




Method:

Cook the finely chopped cabbage and keep it aside. Now take a pan and crackle some mustard seeds. Put in the finely chopped onions and curry leaves to it and fry till onions turn into golden brown color. Now add the cooked cabbage to it and saute for a while. Add pepper and adequate salt and mix well. Finally switch of the flame and add coconut to it. Pepper cabbage curry is ready to eat. :)

Serve it hot with rasam rice or curd rice. :) Happy making :)

This quantity would suffice 4 people.



Written by: Nithya
post your queries to fourthsensesamayal@gmail.com

Ladies Finger Fry! :)

Ladies finger fry is my favorite next to potato. And I am sure all would say the same after trying this out. Its amazingly simple yet tasty to the core.

Ingredients:

Ladies Finger - 20 (pick small sized ones)
Oil - to fry
Roasted gram (pottu kadalai) - 2 tbsp
Red chillies - 2 Garlic - 4 pods
Salt - to taste



Method:

Grind red chillies, roasted gram, garlic and salt finely together and keep it aside. This is called parupu podi and is used for many other dishes too. Now wash and make slits in the ladies finger and let it dry for a while. Now fry it in oil till it gets roasted well. Never mind if it is dark, you need to make it crisp. Once done fill in the parupu podi in the slits made. Ladies finger fry is ready to eat :) Its a crispy snack kind. It goes best with rasam rice or curd rice. Apdiye kooda sapdalam.. Happy earing :)




Written by: Nithya
post your queries to fourthsensesamayal@gmail.com

Alligator Fry :):):)

Ha ha ha.. I know its not so difficult to guess what it could all be!!! Anyways name it different and sure would ppl order for it. :) Tats how mom makes me eat such dishes..

Traditionally its called as Paavakka Pitlai.

Ingredients:

Bitter Guard(Paavakka) - 6
Tamarind pulp - 1/4 cup
Turmeric powder - 1/2 tsp
Jaggery - 1 tsp
Chilly powder - 1/2 tsp

For stuffing:

Thoor dhall - 1/2 cup
Coconut - 1 tbsp
Red chillies - 4
Cumin seeds(jeera) - 1 tsp
Asafoetida - a pinch
Turmeric powder - a pinch
Salt - for taste

Method:

Slit bitter guard and remove the seeds cleanly. Now put it in water and let it boil for 5 min and stain it. This would reduce the bitterness. Now put it in a bowl and add tamarind paste, jaggery, chilly powder, turmeric powder and some salt along wit a little water and let it boil for a while till it gets cooked. Drain it again and keep it aside.



Now soak the thoor dhall in water for one hour. Grind thoor dhall, coconut, red chillies, cumin, asafoetida, turmeric powder and salt coarsely. Do not add water while grinding. It should be like vadai batter. Now stuff this contents into the slits of bitter guard.



Deep fry the stuffed bitter guard in oil till both the contents and the bitterguard gets cooked. Never mind if it is dark. I am sure it tastes heavenly. :)

Stuffed Bitter guard fry is ready to eat. Serve it hot with curd rice. :)



Written by: Nithya
post your queries to fourthsensesamayal@gmail.com

Garlic Greens

Do you want calcium, iron and vitamin B added to your diet!!! The one stop solution for your dietary needs is here.

Ingredients:
Greens (Mulai keerai) - 1 bunch
Garlic - 20 pods
Red chillies - 2
Urad dhall - 1/2 tsp
Coconut - 1 tbsp
Salt - to taste

Method:

Take a pan and season urad dhall and red chillies. Now add garlic and fry for 2 min. Put in finely chopped greens and sprinkle some water on it. Now close the lid and cook for a while till the greens get cooked. Now add salt to it fry for a while. Finally add coconut scrappings to it. Garlic greens is ready to taste. :) Best suits with curd rice. Healthy eating :)




Written by: Nithya
post your queries to fourthsensesamayal@gmail.com

Paavakka (Bitter Guard) Fry

Bitter guard is not always bitter. Why don't you try this one to prove it :)

Ingredients:

Bitter Guard - 3 large
Oil - to fry
Roasted gram (pottu kadalai) - 2 tbsp
Red chillies - 2
Garlic - 4 pods
Salt - to taste

Method:

Grind red chillies, roasted gram, garlic and salt finely together and keep it aside. Now dice bitter guard into very small pieces and shallow fry it in oil. Once it turns brown and crisp, take it out and dry it using a tissue. Now mix the ground powder and the fried bitter guard together. Done with paavakka fry. Its a very simple dish yet tasty.

This fry goes well with curd rice. Frying removes the bitter taste in it, so apdiye sapdalam :) kids will love it. Happy eating :)




Written by: Nithya
post your queries to fourthsensesamayal@gmail.com

Plantain(Vazhakai) Podimas curry

Ingredients:

Plantain - 1
Onion - 1
Coconut (grated) - 1 tblsp
Curry leaves
Coriander leaves
Green chilly - 2
Urad Dhall - 1/2 tsp
Channa Dhall - 1/2 tsp
Mustard - 1/2 tsp


Method:

Cut the plantain into two pieces without removing the skin. Boil them in water for exactly 5 min. The skin would turn black by then. Now remove the skin and grate it using the scrapper and keep it aside.

Heat a spoon of oil in the kadai, add mustard seeds, when it sputters, add curry leaves, urad dhall, channa dhal, chopped onions, diced chillies and fry till the onion turns golden brown. Once done reduce the flame and add the grated plantain, salt and lemon juice mixing it gently. Finally swith off the flame and garnish with fresh grated coconut and coriander leaves. Podimas is ready.. :)

Serve it with curd rice. Yummy yummy will be the reaction from all. :)

This podimas curry can be made using potatoes and banana stem too.

This quantity will suffice 2 hungry tummies. :)



Written by: Nithya
post your queries to fourthsensesamayal@gmail.com