SORAKKAI PORIYAL OR BOTTLE GOURD PORIYAL

SORAKKAI PORIYAL OR BOTTLE GOURD PORIYAL

INGREDIENTS:

Bottle Gourd                       -  1 

Mustard                               -  1/4 tsp

Channa Dhal                      -  1/2 tsp

Big Onion                           -  1

Green Chili                         -  2

Red Chili                             -  2

Curry Leaves                       -  1 sprig

Grated coconut                   - 2 tsp

Oil                                       -  1 tsp

Salt                                      -  to taste


METHOD

Take a frying pan.. heat oil when hot..

Add mustard red chillies and Channa dal. When  splutters.. add curry leaves..

Add chopped onion, green chilli and  saute  till the onion turns transparent . 

Add the chopped bottle gourd and salt. Add 1/4 cup of water and mix  well. 

Cook this for about 10 – 15 min till the vegetable is cooked and the water is completely absorbed.Add grated coconut  saute for 2 mins ..

Bottle gourd poriyal is ready to taste... 

Goes well with rice ...

LADY'S FINGER PORIYAL

LADY'S FINGER PORIYAL

LADY'S FINGER PORIYAL

INGREDIENTS:

Lady's finger chopped     - 1 cup

Grated coconut                - 1/4 cup
  
Onion                               - 1/2 cup 

Mustard seeds                 - 1/4 tsp

Cumin Seeds                   - 1/4 tsp

Green Chilly                   - 2

Curry Leaves                  - 1 sprig

Oil                                   - 3 tbsp

Salt                                 - to taste


METHOD:

Chop Lady's finger to thin slices.

Chop onion, green chilli and grate coconut and set aside

Take a frying pan,heat the oil. 

Add mustard and cumin seeds.when splutter add curry leaves 

Add chopped Lady's Finger saute well till lady's finger separates. 

Then add salt ,onion and mix well.

Cook covered for about 10 minutes in a low flame saute it.

Add grated coconut saute well.

Serve with rice.

SOFT TOFU WITH MUSHROOM [Chinese Style]...

SOFT TOFU WITH MUSHROOM [Chinese Style]...

Its a chinese style tofu recipe which I got this recipe from a neighbor of mine.... Most of the chinese recipes are cooked in high flame and with soya sauce so for Indian its better to avoid salt while cooking as U all know soya sauce contains salt ....

Tofu with Mushroom

INGREDIENTS:

Button Mushrooms                                 - 12

Silken Tofu                                            - 1 pkt

Garlic minced                                        -  4 cloves

Shallots sliced                                        -  5 

Red chillies                                            -  2 

Light soy sauce                                      -  2 tbsp

Vegetarian oyster sauce                         -  2 tbsp

Vegetable oil                                          -  2 tbsp

Sesame oil                                              -  1 tsp

Spring onions                                        - 5 tbsp

METHOD:

Heat the oil in a non-stick wok.

Add in the chopped garlic and saute for a minute. 

Add in the sliced shallots saute it well.

Now add in the sliced red chillies saute well.

Add in the sliced mushrooms, stir fry well.

Add in the light soy sauce and stir fry.

Now add in the soft tofu and the oyster sauce.

Mix well, take care that tofu should not  break tofu.

Cook until the tofu is cooked thoroughly.

Add in the sesame oil and spring onions.

Remove and Serve  with Rice or Roti....

POTATO WITH SPINACH

 POTATO WITH SPINACH

Potato With Spinach

INGREDIENTS:

Potatoes diced                              -  2

Spinach  chopped                        -  2 cups 

Tomato chopped                          -  1

Cumin seeds                                 -  1/2 tsp

Ginger paste                                 - 1/2 tsp

Chilli powder                               -  1 tsp

Garam masala powder                -  1/2 tsp

Lemon juice                                 -  1 tsp

Salt                                               -   to taste

Ghee                                             -   2 tbsp

METHOD:

Heat the Ghee in a non-stick pan. 

Fry the potatoes till golden brown.Remove the potatoes.

In the same pan add in the cumin seeds, saute 

Add ginger paste and saute till the raw smell fades.

Add in the tomatoes, and saute well.

At this stage add in the chilli powder, garam masala powder and salt.

Saute  till the tomatoes turn mushy.

Add in the spinach, saute  for few more minutes.

Add in the fried potatoes, saute well and cover and cook for a minute.

Add in the lime juice and remove.

Serve hot.

Goes well with Rice and Roti..