Red Spinach Stir Fry | Senkeerai Poriyal

  Red Spinach Stir Fry | Senkeerai Poriyal is a healthy and tasty recipe from South India. This Poriyal goes well with Rice varieties,   Red Spinach is rich in Vitamins, Minerals and acts as a antioxidants. It supports to improve the immune system of our body. Red Spinach is rich in fiber and very low in calorie and high in nutrition.

Ingredients :

• Red Spinach (Senkeerai) 2 big bunch
• Small onion 15 No
• Dry red chilly 2 No
• Oil 1 Tbsp
• Grated Coconut 4 Tbsp
• Salt

Preparations :

• Clean and wash the Red Spinach (senkeerai) well.
• Chop the onions into small pieces.
• In kadai add oil,when the oil became hot add the dry red chills  and onions.
• When the onion became transparent add the Red Spinach (senkeerai )and salt .
• Cover with lid and keep the flame as low.
• Leaves for 5 minutes the water in the keeari will comes out.
• Now add little amount of water to the keerai.
• After the water evaporate, add the grated coconut and switch off the stove.

Potato, Drumstick and Brinjal Poriyal | Mixed Vegetables Stir Fry

Potato, Drumstick and Eggplant(Brinjal) Poriyal is a healthy and easy to make South Indian recipe. This recipe goes well with Rice for lunch as a side dish.Let us see how to make Tamil-Nadu style Mixed Vegetables Stir Fry recipe.

Potato, Drumstick and Brinjal Poriyal - Ingredients

Preparation Time : 10 mins | Cooking Time : 15 mins |
Total Time :25 min | Yield : 4 Servings |
Recipe Category: Side Dish | Recipe Cuisine: South Indian | Calories : 130 / serve

Ingredients :
Eggplant (Brinjal) 4 No.
Potato 1 No.
Drumstick 1 No.
Big Onion 1 No.
Curry leaves 1 strands.
Sambhar powder 1 Tbsp.
Chilly powder 1/2 Tsp.
Salt for taste.
Turmeric powder 1/4 Tsp.
Mustard seeds 1/4 Tsp.
Urad dhal 1/4 Tsp.
Oil 4 Tbsp.
Coconut grated 2 Tbs.

Preparations

1. Wash and cut the Potatoes and Brinjal into bite size pieces.
2. Wash and cut the Drumsticks into 3 inch pieces.
3. In a kadai add the oil, when the oil became hot add mustard seeds, urad dhal and curry leaves; allow to splutter it.
4. Then add chopped Onion; fry it well until became golden brown.
5. Now add the vegetables, turmeric powder, chilli powder, sambhar powder and salt, give a gentle mix, cook on a low flame the water in the vegetables will loose out.
6. After 2 minutes add enough water to the vegetables and cook well.
7. Add the grated coconut, mix it well and switch off the stove.

Serving Tips :
Serve with Rice and Sambar for lunch.

King Fish or Seer Fish Fry | Vanjaram Meen Varuval

King Fish or Seer Fish is called as Vanjaram Meen in Tamil and Telugu. Vanjaram Meen Varuval is a spicy and tasty recipe blend with Coriander leaves and curry leaves will give delicious taste to this recipe, these two are the extra ingredients I used for this Fish Fry. Let us see how to make Vanjaram Fish Fry.

King Fish fry | Vanjaram Meen Varuval - Ingredients

Preparation Time : 45 mins | Cooking Time : 15 mins |
Total Time :60 min | Yield : 3 Servings |
Recipe Category: Sea Food | Recipe Cuisine: South Indian | Calories : 180 / serve

Ingredients :

For Marinate
Vanjaram Meen - 1/2 Kg.
Red chilli powder - 2 tbsp.
Turmeric powder - 1/4 tsp.
Lemon Juice - 1 tbsp.
Salt for taste.

For Grind
Ginger - 1 inch.
Garlic - 4 Pods.
Coriander leaves - 1/4 cup.
Curry leaves - 1 Strand.

Preparations

1. Clean and wash the thin sliced fish and keep it aside.
2. Marinate the fish With red chilly powder, Turmeric powder, Lemon Juice and salt.
3. Grind the above mentioned ingredients and add the grinded paste with the fish.
4. Refrigerate the marinated Fish for 30 minutes.
5. After 30 minutes, In a Fry pan heat enough Oil for fry.
6. Place the fish pieces in a pan and cook the fish pieces in medium flame on both sides until became golden brown.
7. Garnish with sliced Onions and Lemon.
8. Vanjaram Meen Varuval or King Fish fry is ready for Serve.

Cooking Tips :
Optionally you can add 1 tsp. of Sambar powder or Coriander powder.
Serving Tips :
Serve with Rice and Fish curry or Sambar for lunch.

Red Cabbage Stir Fry | Cabbage Poriyal | Muttaikose Poriyal

Red Cabbage Stir Fry or Muttaikose Poriyal is a simple and easy to make Recipe, normally I use green cabbage for our Tamil-Nadu style Cabbage Poriyal but this is the first time I tried red cabbage and it really tastes good. Difference between Red cabbage and Green cabbage is almost same but the health benefits in Red cabbage is slightly better than Green cabbage.

Health Benefits of Red Cabbage
Red Cabbage is rich in Vitamins, Minerals and acts as a antioxidants. It supports to improve the immune system of our body. according to me all the Cabbage varieties are healthy because they're rich in fiber and very low in calorie and high in nutrition.
Credits: foodsubs, sfgate

Red Cabbage Stir Fry | Muttaikose Poriyal - Ingredients

Preparation Time : 10 mins | Cooking Time : 15 mins |
Total Time :25 min | Yield : 4 Servings |
Recipe Category: Side Dish | Recipe Cuisine: South Indian | Calories : 116 / serve

Ingredients :
Cabbage - 1
Onion - 1
Green Chilies - 2
Grated Coconut - 3 tsp
Bengal gram(Channa dhal,Kadala parupu) - 1/4 cup
Mustard seeds - 1/4 tsp
Splitted urad dhal - 1/4 tsp
Dry Red Chilies - 2
Curry Leaves - 1 strand
Turmeric powder - 1/4 tsp
Oil - 3 tsp
Salt for taste

Preparations

1. Take one medium size Red Cabbage, clean it and cut into small pieces.
2. In a vessel add Cabbage, Channa dhal and Turmeric powder boil until Channa dhal cooked.
3. Drain the water and keep it aside.
4. In a Pan add Oil and heat it, when the oil became hot add Mustard seeds, spitted urad dhal and curry leaves.
5. After spluttering add the finely chopped Onion, dry red chilies, chopped green chilies, Fry till the Onion became transparent.
6. Then add the boiled Cabbage and salt and saute for few seconds.
7. Add the grated Coconut and close the pan for 2 minutes in low flame.
8. Red Cabbage Stir Fry is ready to Serve.

Cooking Tips :
Instead of Red cabbage You can use any cabbage varieties for this fry.
Serving Tips :
Serve with Rice and Sambar for lunch.

Spicy Mutton Pepper Fry | Mutton Milagu Varuval

Spicy Mutton Pepper Fry or Mutton Milagu Varuval is a simple and Easy to make Recipe, In this Recipe the two main Ingredients which gives Delicious taste and flavor are Black Pepper Powder and Sesame Oil. Mutton Pepper Fry is all time favorite for me and my husband, I make it often because of its mouthwatering taste. In South India, we use Sesame Oil(Nallennai) in many recipes, It is having lot of Health Benefits and It is a Natural Antioxidant.

Mutton Pepper Fry | Mutton Varuval - Ingredients

Preparation Time : 15 mins | Cooking Time : 30 mins |
Total Time :45 min | Yield : 4 Servings |
Recipe Category: Lunch | Recipe Cuisine: South Indian | Calories : 153 / serve

Ingredients
Mutton 1/2 kg
Shallots(Small Onion) - 15
Dry red chilly - 3
Ginger Garlic paste - 1 tbsp
Pepper powder - 2 tsp
Turmeric powder - 1 tsp
Coriander leaves - 2 tsp
Gingely oil / Sesame oil - 3 tbsp
Salt for taste

Preparation Method:

1. Wash the Mutton pieces well
2. Chop the Small Onions(Shallots)
3. In a pressure cooker add the Mutton pieces, Small Onion, Dried Red Chilly, Ginger Garlic paste, Turmeric powder, water and salt
4. Mix the ingredients well, close the lid and pressure cook it up to 4 whistle (giving more or less whistle is depends upon the cooker and the tenderness of the mutton)
5. Open the lid and Transfer the Mutton mixture to hot Pan(Kadai) and keep it boil for 5 minutes
6. Once the water get boiled then finally add the pepper powder and Sesame Oil mix well, leave it for 2 minutes on the low flame
7. Yummy Mutton Pepper fry or Mutton Milagu varuval is ready for serve.

Cooking Tips :
Use only sesame oil for perfect taste.
Try to use Fresh Mutton Instead of frozen
Serving Tips :
Perfect Side dish for Sambar or Dhal with Rice for lunch.


4 stars

Buttermilk Curry | More Kuzhambu | Moar Kulambu Recipe

Buttermilk Curry - More Kuzhambu or Moar Kulambu is a simple and healthy recipe and popular in Tamil Nadu, Buttermilk is called as More or Moar in Tamil. It is a traditional recipe of South India with different variations in different areas. Buttermilk blend with some Indian spices gives good aroma and taste, Let's see How to make More Kuzhambu.

Buttermilk Curry | More Kuzhambu - Ingredients

Preparation Time : 15 mins | Cooking Time : 15 mins |
Total Time :30 min | Yield : 4 Servings |
Recipe Category: Lunch | Recipe Cuisine: South Indian | Calories per serve :150

Ingredients for Curry
Buttermilk - 400 ml
Shallots(Small Onion) - 5
Curry leaves - 1 Strand
Mustard seeds(kadugu) - 1/4 tsp
Black gram(Urad dhal) - 1/4 tsp
Asafoetida(Hing) a pinch
Coriander leaves - 2 tsp
Ginger chopped - 2 tsp
Turmeric powder - 1/4 tsp
Oil - 1 tbsp

Ingredients to Grind
Raw rice - 1 tsp
Split Yellow Lentils(Toor dhal, Tuvaram Parupu) - 1 tsp
Chickpeas(Chana dhal, Kadalai parupu) - 1 Tsp
Cumin seeds(Jeeragam) - 1 tsp
Grated coconut - 1 Tbsp
Green chilly - 2

Preparation Method:

1. Soak the Rice, Toor dhal and Chana dhal for 15 minutes.
2. In a mixer grinder add the soaked Rice, Toor dhal, Channa dhal, Cumin seeds, Grated coconut and Green chilly grind into fine paste.
3. In kadai(pan) add the Oil when the oil is hot add the Mustard seeds, Urad dhal, while spluttering add the Hing and curry leaves.
4. Then add the chopped Onion and ginger fry it well.
5. Add the Grinded paste mix it well.
6. Finally add the Buttermilk mix it well and switch off the stove.
7. Buttermilk Curry - More Kuzhambu is ready for serve.

Cooking Tips
Before adding the paste you can add Boiled Bottle-guard, white Pumpkin.
You can also add Okra(Ladies Finger) fry it in oil and add it. 
Instead of Buttermilk you can use Yogurt diluted with water.


Serving Tips
Serve with Rice for lunch with some Pappads and Pickles .


4 stars

Spicy Egg Curry Recipe | Muttai Puli Kulambu

Muttai Puli Kulambu (Kuzhambu) or Egg Curry is a popular recipe in South Indian which is a good combination for rice in lunch time, There is different variations in Preparation of this recipe, This type I learned from my Mother-in-law, The combination of Sour and spicy gives mouthwatering taste.

Spicy Egg Curry - Muttai Puli Kulambu  - Ingredients

Preparation Time : 20 mins | Cooking Time : 20 mins | Yield : 4 Servings
Recipe Category: Lunch | Recipe Cuisine: South Indian

Egg - 4 no's
Shallots (Small Onion) - 10
Onion - 1
Tomato - 2
Tamarind small lemon size
Red Chilli powder 2 - tsp
Sambar powder 1/2 - tbsp
Coriander Powder 2 - tsp
Turmeric Powder 1/4 - tsp
Curry leaves - 1 strand
Coconut Powder / Grated Coconut 1 - cup
Mustard seeds 1/4 tsp
Urad Dal splitted 1/4 tsp
Cumin seeds 1/2 tsp
Mustard seeds 1/4 tsp
Fenugreek seeds(Vendhayam) 1/4 tsp
Sesame oil 1 tbsp
Sunflower Oil 1 tbsp
Pinch of Astofodia/Perungayam
Salt - to taste
Water

Preparation Method:

1. Soak the tamarind in a cup of water.
2. Grind the grated coconut into paste.
3. In a kadai(pan) add the Sesame oil, Sunflower oil, when the oil is hot add the Mustard seeds, splitted urad Dal, Cumin seeds, Fenugreek seeds/vendhayam
4. After spluttering add the big Onion lengthwise chopped, Small Onion's, chopped Tomato, Curry leaves and Astofodia/Perungayam.
5. Add chopped coriander leaves mix well.
6. Fry till the tomato get cooked, then add the tamarind water, Red chilli powder, Sambhar Powder, Turmeric Powder, Coriander powder, Coconut paste, Salt and 3 cups of water
7. leave the curry to boil for 10 min.
8. crack the Egg one by one pour it into the curry carefully, simmer the stove for 5 min to cook the Eggs.
9. Tasty Egg Curry Recipe / Muttai Puli Kulambhu is ready, Serve hot with rice for Lunch.

Cooking Tips
Add the Eggs carefully otherwise the eggs will be spread with curry.

Serving Tips
Serve hot with White Rice for Lunch.

4 stars

Fenugreek seeds pulao Rice recipe | Vendhaya Sadam

Fenugreek seeds pulao Rice is a popular Lunch recipe of Tamil people in South India we call it as Vendhiya Saadam in Tamil, I learned it from both my mother and mother-in-law both of them prepare it quite often and it's yummy and tasty. Any Veg. curry or Mutton Korma is a good combination for Fenugreek seeds pulao Rice. Fenugreek seeds are good for health, In India we use it for medicine.

Fenugreek seeds pulao Rice - Ingredients

Preparation Time : 10 min's | Cooking Time : 20 min's | Yields : 3
Recipe Category: Lunch | Recipe Cuisine: South Indian

Rice - 1 cup
Tomato - 1
Water – 2 cup
Salt - to taste
Fenugreek Seeds(Meethi seeds,Vendhiyam)- 1 Tbsp
Onion - 1
Green Chilli – 3
Garlic - 6 Pods
Coriander leaves - 1/4 cup
Mint(Pudhina) leaves - 1 strands
Ghee( Clarified butter ) – 1 tbsp
Salt - to taste
Cinnamon - 3 inch
Cardamom – 4
Cloves - 2

Preparation Method:

1. Wash and soak the rice for 30 min.
2. In a cooker add Oil when the oil became hot then add Cinnamon and Cardamom and fry until the raw smell goes. 
3. Add Cloves and Fenugreek seeds while the Fenugreek seeds spluttering you will feel the aroma of Fenugreek Seeds.
4. Then add the Onion and Chopped Garlic fry until Onion became transparent. 
5. Add  Green Chilli, Chopped Coriander and Pudhina(mint) leaves, Chopped Tomato and Turmeric powder fry until the raw smell goes.
6. Then add 2 cups of water, Rice, Ghee and Salt.
7. Close the lid and give 2 whistle Fenugreek seeds Pulao is ready.

Serving Tips :
Serve hot with Any Veg curry or Mutton Korma or even with Raita.

Cooking Tips:
Don't burnt Fenugreek seeds while frying, then your Pulao will be spoiled .
Don't add excess of Fenugreek seeds if more it tastes bitter

Pudhina Pulao / Mint leaves Rice

Pudhina Pulao

Pudinah pulao is a famous Indian recipe with different styles in different regions in India,

this is south Indian style of Pudhina rice.

Ingredients

1 1/2 cups of Basmathi rice

1 inch of cinnamon stick

2 Cloves

3 Cardamom(Ellachi)

1 Big Onion

1 Cup of Green peas

1 Cup of Pudhina leaves (Mint  leaves)

1/2 Cup of Coriander leaves

3 Green chillies

3 tbsp of Grated Coconut

3 tbsp Ghee (Clarrfied butter)

2 tbsp Oil

Salt

Water

For Grind

           In a Mixer cup take the pudhina leaves (Mint  leaves), Coriander leaves, Green chillies, grated coconut and grind into smooth paste

Preparation

           Wash and soak the rice  in water for 30 minutes.

Heat the vessel add the ghee and oil then add the cinnamon stick, cloves and Cardamom. After the spice spluttered add the sliced onion, fry it until became trasnparent, Now add the grinded paste and green peas fry untill the raw smells goes, now you will feel the aroma of the fried masala then add 2 cups water and bring to boil, finally add the rice, put on medium flame.

Delicious pudhina pulao is ready.

Serve with Raita.

Note: 
For 250 gm of rice add 500 ml of water i.e., 1:2 ratio

Vegetable Briyani

Briyani Recipe is my all time favorite. For Vegetable Briyani  we need less masala while for Non-Veg we use more masala and the method is also simple.


Ingredients

Vegetable Briyani

2 cup of Basmati rice
3 spoons of Ghee
1 cup of Potato, Carrot, beans, green peas
2 piece (2 inch) of Cinnamon
4 Cardamom
2 Cloves
1 Big onion Chopped
3 spoons of Ginger garlic paste
1 No of Tomato
1 bunch of Coriander leaves
1 bunch of Mint leaves
2 no of Green chili
1 spoon of Chili powder
2 Spoon of Curd(Yogurt)
1 Spoon of Lemon Juice (Optional)
Salt for taste
3 spoons of Oil

Preparation

In a pressure cooker add oil, ghee then add cardamom, cloves and cinnamon then fry for a min.

Then add ginger garlic paste and a chopped big onion, fry until the raw smell goes, Now add tomato and fry for 3 minutes and add all above vegetables

Then add the chili powder, Curd(Yogurt) and Lemon Juice (Optional) mix well.

Add 4 cups of water, Rice and salt close the cooker give 2 whistle.

You can add any Vegetables you like. 

Mouth Watering Spicy Vegetable Biryani ready.

Black Eyed Peas Rice / Karamani Rice

"Black Eyed peas" is called "Karamani pairu" in Tamil, which is widely used to prepare various recipes in India and all over the World. This Recipe is one of the favorite for me. let me share something how to prepare. you can use  Thattai pairu(Moth Bean) if Karamani not available both have similar taste.


Ingredients:

1. 1 cup of Rice 
2. 1/2 cup of  Karamani
3. 1 Tomato chopped
4. 1 Big Onion (Length wise sliced)
5. 5 No of Small Onion 
6. 4 No of pealed Garlic 
7. 4 No of Dry red chilli 
8. 2 No of Green chilli 
9. Few amount of Curry leaves
10. Few amount of  Coriander leaves
11. 1/2 Tsp of Turmeric Powder
12. 1/2 Tsp of Mustard seeds
13. 1/2 Tsp of Cumin seeds 
14. 1 pinch of Asafoetida
    
15. Salt for taste
16. 5 tsp of Sunflower Oil
17. 3 tsp of Sesame Oil

Method of Cooking :

• Soak one cup of rice in water for 15 min
• Half Boil the Karamani and keep it aside.
• In a pressure cooker add the Sunflower Oil and Sesame Oil
• Then add Mustard seeds, Cumin seeds, Asafoetida after spluttering add the Big Onion (Length wise sliced)
• Small Onion, Garlic, Dry red chilli, Green chilli, Curry leaves, Coriander leaves.
• The onion becomes transparent add the tomato, it will become into a paste.
• Add 2 cup of water, Turmeric Powder, Salt, Rice and Karamani
• Pressure cook it for 2 whistle.

This Recipe is perfect for lunch.