Vendakkai Poriyal/Okra Stir Fry Recipe-Lady’s Finger Recipes

This is a very simple n easy vendakkai poriyal recipe/Okra stir fry which many of u make in your kitchen regularly.I have been making this vendakkai poriyal for years but i wonder why i have not shared it here.Its an easy side dish recipe for bachelors and working women who has very less time to spend in the kitchen.Next to brinjal,vendakkai/Okra is my favourite vegetable.I love Vendakkai recipes a lot be it sambar,poriyal,fry,masala gravies and even thayir pachadi too.I love it to the core if its properly cooked,ie It should be cooked non-sticky & dry.As u all know,the biggest trouble we face while cooking lady’s finger is that sticky thread like thing(we say Nola nola/kola kolappu in tamil) that comes out from it.When i was new to cooking, I have tried several techniques like adding curd,lemon juice etc. But nothing worked for me. Finally I found by practice that the stickiness of lady’s finger would go off if we keep sauting in high flame continuously. Use a good non-stick pan too. Its a simple trick and it gives great result too.I love to have this poriyal with sambar and rasam sadam.Here I have served it with morkuzhambu and Yam chips.Some poeple used to have this curry as a side dish for chapati too! Soon i will try to share some North Indian style recipes with okra/Bhindi.Lets see how to make this yummy South Indian vendakkai poriyal recipe!
Check out my vendakkai sambar recipe here !

 

Vendakkai poriyal recipe

Easy okra stir fry recipe without tomato & tamarind

Cuisine: Indian

Category: Side dish

Serves: Serves 2

Prep time: 10 Minutes

Cook time: 15 Minutes

Total time: 25 Minutes

INGREDIENTS

Okra/Bhindi/Lady's finger/Vendakkai-25 nos Big onion - 1 no Sambar powder - 1.5 tsp ( use 1 tsp for less spice) OR Finely chopped green chillies-2 nos Curry leaves - few Sugar - 1/2 tsp ( to maintain the color) Grated coconut – 3 tbsp (optional) Lemon juice - 1/2 tsp (optional) Salt - as needed Water- very little To temper Cooking oil - 1.5 tbsp Mustard seeds - 1tsp Urad dal - 1 tsp Chana dal - 2 tsp Hing/Asafetida - a pinch

METHOD

Wash and pat the lady’s finger in a kitchen towel to dry it. Chop in into small roundels and set aside.Heat oil in a good non stick kadai and splutter mustard seeds,urad dal & chana dal.Add finely chopped onions and curry leaves.Saute till onions turns transparent. Now add the chopped lady’s finger pieces along with sambar powder,salt and sugar. Keep the flame medium and saute well.When it starts to become sticky to the pan,turn the flame to high and keep sauting till it becomes non-sticky and dry.Stay nearby and keep on mixing. If the kadai is smoking hot, reduce the flame to medium. Wipe the ladle in the kadai whenever needed because the masala might stick to it. After they become non-sticky,reduce the flame to low & sprinkle very little water say 1tbsp.Mix well and cover the kadai.Let it cook in low flame for few minutes.Stir it once in the middle. Check for taste and add more salt if needed.Once the lady’s finger is cooked till soft,add grated coconut,mix well & switch off the flame.Add lemon juice if needed.Mix well and serve with rice!

Note

For variations,u can use finely chopped green chillies instead of sambar powder. You can also add one finely chopped tomato pieces instead of lemon juice.But u should saute tomatoes till it turns mushy. For a good masala flavor,u can add finely chopped ginger& garlic or g&g paste.

Check out my vendakkai sambar recipe here !

Enjoy this easy vendakkai poriyal with sambar,rasam or more kuzhambu.Tastes yummy !

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Bisi Bele Bath Powder Recipe-Karnataka Style Homemade Bisibelebath powder

Authentic Karanataka style Bisi bele bath recipe is in my try list for years i should say.I have tasted it in few restaurants here and in some of my friend’s houses.But still i have not yet tasted this awesome bisi bele bath in its birth place,yes in MTR restaurant. I had been to MTR once with my friends but unfortunately i couldn’t taste bisi bele bath in their full meals menu. Instead they served some veg pulao which i didn’t like it too.I found from the waiter that bisi bele bath is available only on Sundays. Long back i had shared South Indian style bisi bele bath recipe but that’s just our Tamil nadu version.So i always look for the recipe of authentic Karnataka style bisibelebath and i have tried quite a few of them from various blogs.Of course they tasted good but still i felt something was missing. When i asked to share the correct recipe to my school moms friends,some of them told me to use MTR bisi bele bath powder (BBB powder) but Nagalakshmi shared her family recipe with powder. Based on the ingredients she told & by watching an youtube video, i tried this bisi bele bath powder at home for the first time.I also prepared bisibelebath rice using this fresh,flavorful,homemade powder. It came out really well & the taste was awesome!!It was just upto the mark as i expected.We all loved it especially my in-laws.So this powder is the star ingredient to make a perfect bisi bele bath. Hence i wanted to showcase this powder recipe by making a separate post.Once u make n store this powder, u can prepare bisi bele bath in just 15 minutes.Ok,lets see how to make bisi bele bath powder at home easily.Sorry,i couldn’t take stepwise pictures as i was in a hurry.I will try to update this post with step by step pictures.My next target is to make a perfect vangibath powder. Hope I will do it very soon.

Please check out my Bisi bele bath recipe using this powder.

Bisi bele bath powder recipe

Homemade bisi ble bath powder recipe - Fresh n flavorful !

Cuisine: Indian

Category: Homemade powders

Serves: 3/4 cup

Prep time: 5 Minutes

Cook time: 10 Minutes

Total time: 15 Minutes

INGREDIENTS

Chana dal - 2 tbsp Urad dal – 2 tbsp Coriander seeds/ dhania – 4 tbsp Jeera/ cumin seeds – 1/2 tbsp Mustard seeds – 1/2 tsp Methi/ fenugreek seeds – 1/4 tsp Poppy seeds/ gasagase – 1/2 tbsp 1 inch cinnamon sticks – 4 nos Cloves – 3 nos Marati moggu/Caper – 1 no( optional) Dry byadgi red chillis - 15 nos Red chillies (smooth skin/guntur) - 10-15 nos Cooking oil – 1 tbsp

METHOD

Take all the ingredients given above.Heat oil in a kadai and roast all the ingredients in medium flame till u get a nice aroma.Roast it patiently in medium flame else the ingredients may get burnt. Once they cooled down,grind them in a mixie jar.Store in an air tight box after the powder is completely cooled down.Use a clean,dry spoon to handle.

Note

Adding byadge red chillies is a must to get the nice red color in bisi bele bath powder as well as rice.So do not skip it. Add more red chillies based on the spice level u need Stays good for a month as we have not used coconut.But use clean,dry spoon while u handle.Also store in an air tight box.

Make n store this flavorful homemade bisi bele bath in an air tight box.Stays good for a month !

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Biryani Brinjal Gravy/Kathirikai Curry Recipe-Side Dish For Biryani

Yesterday I posted a simple brinji rice recipe in my Sunday lunch recipes series. When I shared the picture of brinji along with brinjal gravy as side dish, I got so many requests in my facebook page and emails asking me to share the recipe of brinjal gravy for biryani. I was very happy to see so many brinjal fans like me. So without any delay, I am posting the recipe of most popular biryani brinjal curry for you all.

Basically this brinjal curry/gravy is served as a side dish for biryani in muslim marriages and in restaurants. Be it a veg or non-veg biryani, this kathirikai curry serves as a great side dish. Some people call it as “Brinjal pachadi”too. You can find many variations for this recipe.You can make it as a thick curry or a thin gravy as you wish. I came across few simple recipes without grinding part and some with freshly ground masala. But I chose the recipe from a Tamil magazine “Kumudham Snegidhi” (Thanks to Edwin edy of food-fun-friends(Facebook group) for sharing a clip from magazine and from Mye’s blog which was very close to the one given in the magazine. The procedure may look lengthy but its sure a worthy try.

You will get awesome, mouthwatering, flavorful brinjal gravy. Even a brinjal hater would like to taste a small piece of it. In my house, both Sendhil & Raksha hates brinjal recipes. But when I was making this gravy, Sendhil came inside the kitchen by smelling the nice aroma and asked me what I prepare. That yummy aroma made him eat the gravy along with brinji. He loved the combo a lot and took two servings!!


Friends, do try this gravy as a side dish for biryani for your guests and parties/get together. I am sure, this will become a super hit recipe ! Ok, lets see how to make this delectable brinjal gravy for biryani with stepwise pictures !

Brinjal curry for biryani

Brinjal curry for biryani- Yummy side dish for biryani !

Cuisine: Indian

Category: Side dish

Serves: 2

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS

Brinjal - 5 nos ( small) Tomato - 2 no ( small) Big onion - 1no ( big, use 2 if medium or small ) Ginger Garlic paste - 1 tsp Red chilli powder - 2 tsp ( use 1 tbsp for more spice) Turmeric powder - 1/8 tsp Salt & water - as needed To roast and grind Peanuts -  1.5 tbsp Sesame seeds - 1 tbsp ( I used black) Khus khus/Poppy seeds - 1/2 tbsp Tamarind - Small gooseberry size Dry Coconut or freshly grated - 1 tbsp ( optional) To temper Gingely oil - 3 tbsp Mustard seeds - 1/2 tsp Pepper corns - 1/2 tsp Cinnamon - 1 inch piece Cloves - 3 nos Cardamom - 1 no

METHOD

Grind the onion to a paste and set aside. Grind tomatoes to a puree. Keep aside.Soak tamarind in little water.   Heat a kadai and roast the peanuts. When the peanuts get half roasted, add the sesame seeds and khus khus. Roast them till it splutter and switch off the flame. Let it roast in the heat of kadai. Grind the roasted ingredients along with tamarind to a smooth paste adding enough water. Make it thick because u have to stuff the brinjal. Wash and slit the brinjal into 4 pieces without removing the stem. Stuff it with ground masala paste. Keep the remaining masala aside. Heat oil in a kadai and splutter mustard seeds. Then add cinnamon, cloves and cardamom. Add pepper corns and saute for a minute. Then add onion paste, ginger garlic paste. Saute well for sometime. Then add the tomato puree and saute till raw smell went off. Add the chilli powder, turmeric powder and salt. Now add the stuffed brinjals and the remaining ground masala. Saute for sometime till the mixture becomes thick.Add some water and close the kadai. Cover cook till brinjal cooks well. If you want to make a thick curry, boil and evaporate all the water by boiling it OR add some water and bring it to thin consistency. Serve as a gravy with biryani ! Enjoy !

Note

Adjust the consistency of the dish as you wish. I made it as a semi gravy. Add more red chilli powder if you want the gravy to be more spicy. U can garnish the gravy with coriander leaves at the end. You can also add garam masala powder for extra punch.

This brinjal gravy is a yummy side dish for biryani and it tastes good with plain rice too. Try n let me know!

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Brinji Rice Recipe - Tamil nadu Style Plain Brinji With Coconut Milk - Sunday Lunch Recipes-9

Brinji sadam / Plain Brinji Rice is a popular rice recipe in Tamil nadu. It is served with Vegetable kurma or Brinjal gravy as side dish in marriage feast and road side hotels. My friends in Chennai have told me about this rice. But I don’t have any idea as I have neither tasted nor seen it.

Last week I saw a picture of brinji rice along with brinjal gravy/Kathirikai kurma in facebook’s Food-fun-friends group. I really got tempted by the picture and asked the recipe. Special thanks to Edwin Edy for sharing the pictures of brinji rice & Brinjal gravy for biryani from a Tamil magazine.

I tried brinjal gravy by referring that recipe and Mye’s blog. For this brinji recipe,i referred many blogs,asked some of my friends and tried it. Its a very simple and easy recipe without any masala grinding job. Its more like simple pulao recipe. I am not sure whether this is the authentic brinji recipe that is served in Hotels & marriage feast because I found so many variations for this particular recipe. I did not add any vegetables here & I have made it as plain coconut milk pulao. It tasted awesome with this brinjal gravy. To enjoy brinji’s best flavor, you must try it with some spicy side dishes like kurma.

Non vegetarians can try with egg gravy, chicken gravy or prawn curry as mentioned by my friends. But vegetarians have few side dish like kurma, brinjal gravy, salna. I have shared a seperate post for brinjal gravy because this post will become too lengthy if  I share it here.

I have also shared another version of brinji using with vegetables and masala. Now lets see how to make plain brinji rice @ biryanileaf / bayleaf pulao recipe with stepwise pictures.

Plain Brinji rice recipe

Plain Brinji rice recipe-a popular rice variety of Tamil nadu made using rice, coconut milk and spices. 

Cuisine: Indian

Category: Lunch

Serves: 2

Prep time: 30 Minutes

Cook time: 15 Minutes

Total time: 45 Minutes

INGREDIENTS

1 cup = 240 ml Basmati rice - 1 cup Water or coconut milk - 1.75 cups ( OR use equal quantity) Salt - as needed To saute Cooking oil + ghee – 3 tbsp ( 2 tbsp+ 1 tbsp) Cinnamon - 1 inch stick -  2 nos Cloves - 4 nos Biryani leaf/Brinji leaves - 3 nos Cardamom /Elakkai - 2 nos Ginger-Garlic paste – 1/2 tbsp Green chilli - 2 nos ( slit it) Big onion - 1 no ( finely chopped) Mint leaves+coriander leaves - a fistful ( optional) Turmeric powder - 1/8 tsp ( optional)

HOW TO MAKE BRINJI - METHOD

Wash and soak the basmati rice in enough water for 30 minutes to 1 hour. Drain the water completely and roast the rice in a kadai adding 1 tbsp of ghee for few minutes. I din’t roast the rice here. Now heat oil+ghee in a cooker base and saute the whole spices one by one.Then add the finely chopped onions and slitted green chillies. Saute till onion turns transparent. Don’t allow the onions to turn golden brown because the color of rice may not come white. Lastly add the finely chopped coriander & mint leaves( optional) and saute well. Add turmeric powder if you wish. In some hotels,they add and in some places, brinji is white in color. Lastly add ginger garlic paste and saute for a minute without burning it.  Add the rice, water and salt. Check for taste and pressure cook in low flame for one whistle. After the steam is released, open the cooker and fluff the rice with a fork. Serve with any kurma or gravy ! Enjoy ! Check out my Biryani Brinjal gravy HERE

Note

There are many variations for this recipe. Some recipes have used ground masala and some recipes call for chilli powder & dhania powder. Here I have shared a very simple version like plain pulao. This rice tastes the best only with a spicy side dish like brinjal gravy which is said to be an ideal and most popular side dish for this brinji rice.

Try this brinji rice with brinjal gravy. Tastes yummy !

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Stuffed Chilli Bajji Recipe/Andhra Mirapakaya Bajji - Mirchi Bajji Recipe

I usually make Chilli bajji / Milagai bajji / Mirchi bajji without any stuffing. Recently when I was talking with my friend Shalini, she told me about this Andhra style chilli bajji with a spicy stuffing. In Telugu, they call it as “Mirapakaya bajji”. The moment she told about this recipe, I started drooling and felt like tasting it right away. Without any delay, I bought the bajji milagai on the same day and made it for our evening tea time snacks. 

By getting an idea from Shalini, I googled some Andhra style stuffed chilli bajji recipes with tamarind, roasted gram dal or roatsed peanuts. I watched few you tube videos for the stuffing part. But I followed my usual bajji batter recipe for the outer cover. I was completely happy and satisfied with the outcome.

You can use either homemade bajji mix as I did or store bought instant bajji/bonda mix. What more to pen down, spicy stuffed chilli bajji along with hot ginger tea tasted divine for us. Friends, do try this chilli bajji in this weekend and share your feedback with me. Serve hot hot bajji topped with finely chopped onions and coriander leaves drizzled with lemon juice. I am sure your family will enjoy it to the core. Lets see how to prepare this spicy, hot Andhra style stuffed mirchi bajji recipe with stepwise pictures.

Andhra Mirapakaya bajji recipe / Mirchi bajji

Andhra style mirchi bajji recipe for evening tea time !

Cuisine: Indian

Category: Snacks

Yields: 10 nos

Prep time: 10 Minutes

Cook time: 5 Minutes

Total time: 15 Minutes

INGREDIENTS

Long Chilli / Bajji milagai - 5 nos Oil - to deep fry For the stuffing Fried gram dal/Pottukadalai OR roasted peanuts - 1/2 cup Red chilli powder - 1.5 tsp Ajwain/Omam- 1/2 tsp Cumin powder - 1/4 tsp Hing - 1/8 tsp Chat masala powder - 1/2 tsp Tamarind - small gooseberry size Salt & water - as needed For the bajji batter Besan flour - 1 cup Rice flour - 1/3 cup Cooking soda / Baking soda - 1/8 tsp Red chilli powder - 1 tsp Food color - a pinch ( optional) Hing - 3 pinches Omam/Ajwain - 1/2 tsp Salt & water - as needed

METHOD - HOW TO MAKE ANDHRA MIRCHI BAJJI

To make Andhra michi bajji, take all the ingredients given under “for stuffing” and grind them to a paste. Check for taste and add more chilli powder if  you need. Wash and cut the chillies into two vertically. Remove the seeds partially or completely based on the spiciness you need. Keep it aside. Stuff the chilli as you like and arrange in a plate. In a wide bowl,take the flours, baking soda, salt and mix well to a paste adding little water. Now add more water and bring it to dosa batter consistency. Make sure there are no lumps in the bajji batter. The chilli should be well coated with the batter. So make the batter slightly thick. Too thick batter gives you hard bajji and too thin batter makes tails in the bajji. So consistency of batter is very important. Now take a stuffed chilli and dip in the batter. Heat oil to deep fry. To check the heat of oil, put a pinch of batter and if it rises immediately, batter is just right.simmer the flame and drop the chilli coated with bajji batter by holding its stem. Deep fry both the sides till golden brown and crispy. Enjoy eating hot with tea/coffee ! Chop the onions & coriander leaves finely. Sprinkle some salt and add few drops of lemon juice. Mix well. Sprinkle them on top & serve the bajji. You don’t need any chutney or side dish for this. But kids may like it with tomato sauce. So serve accordingly !

Note

The consistency of batter is very important.To check the right consistency, just dip your finger in batter. If its coated well, the consistency is correct. If the batter is too thin, finger won’t be coated completely. In that case, add some besan and rice flour to adjust the consistency. Check for salt and proceed. For variations, you can powder & grind roasted peanuts and sesame seeds instead of gram dal. Adding ajwain to the bajji batter helps for easy digestion. So do not avoid it. If you don’t have ajwain in hand, use jeera/cumin seeds.

Enjoy this hot, Andhra mirapakaya bajji with your evening tea/coffee ! 

A sip of tea and a bite of bajji is delish !!

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Easy Paneer Kheer|Paneer Payasam Recipe-Holi Recipes

Wish u all a very happy HOLI
On this holi day,i have come up with an easy peasy kheer recipe which can be made under 15 minutes.This paneer ki kheer/cottage cheese pudding also known as Chenna kheer is an awesome bengali dessert recipe which they usually make it for festivals like dussehra,Durga pooja,Diwali and Navratri.Actually i had planned to share paneer burfi or Balushahi/Badusha recipe today as my Holi special dish.But unfortunately,all the pics gots deleted from my SD card by mistake.I struggled to retrieve it but i couldn’t.I became very much disappointed but still i don’t want to give up making a sweet post on this festival day.Suddenly I remembered about this Paneer kheer recipe which i had tried for my last year’s Holi lunch menu.It was a super hit recipe in my house.So i prepared the same and refrigerated it to serve chill for my daughter and husband this evening.I am sure they will love it.Friends,if u have not planned anything for today’s celebration and if u wish to make something special and rich,this paneer kheer is a wise choice.You can make it in the next 15 minutes if u have store bought paneer ready in hand.Of course,freshly made chenna/Paneer tastes the best but still store bought paneer works fine.Its one of the best ways to make our kid consume paneer and as u all know,its a protein rich, healthy recipe for them.Try this easy paneer payasam for this festival of colors & have a fun filled,colorful celebration !!
Lets see how to make this paneer ki kheer..

Easy paneer kheer recipe

Paneer kheer/Paneer payasam recipe-Easy n delicious dessert recipe for celebrations.

Cuisine: Indian

Category: Sweet

Serves: Serves 3

Prep time: 5 Minutes

Cook time: 10 Minutes

Total time: 15 Minutes

INGREDIENTS

Fresh paneer block - 100 gms/Grated paneer - 3/4 cup Milk - 2.5 cups ( 500ml) Sugar – 4-5 tbsp Corn flour or rice flour - 1.5 tsp ( dissolve in 2 tbsp of water) Condensed milk - 1 tbsp ( optional) Cardamom seeds - 2 no ( crushed ) Chopped nuts - a fistful Rose essence - few drops Saffron threads - few ( optional)

METHOD

Wash and grate the paneer using a small holed grater.Set aside.Boil the milk in a pan and when it comes to boil,add sugar and corn flour water. Allow it to roll boil for 5 minutes.In the mean time,chop the nuts and keep it ready.Add the cardamom powder and condensed milk.Lastly add the grated paneer and give a boil for 2 minutes.U will find the kheer becomes thick.Switch off the stove and add few drops of rose essence.Refrigerate for an hour and serve chilled OR enjoy it warm by sprinkling the chopped nuts and few saffron threads! Looks rich and colorful,tastes rich and delicious!! This kheer tends to thicken as it cools down.So dilute it by adding more milk & sugar if u wish.

Note

You can add freshly made chenna/paneer too.It tastes even more delicious and gives melt in mouth texture. When u use store bought paneer,make sure u use the fresh ones.Else u may get a tangy taste. Never boil the kheer for longer time after adding paneer because paneer may turn chewy. Adding cardamom seeds & rose essence gives a nice flavor to the kheer.So do not skip it. I used saffron threads only for photos.I did not add it in the actual recipe.

Enjoy this creamy paneer kheer with your loved ones.Tastes even more delicious !! Happy Holi

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