Aloo Gobi sabzi Recipe - Cauliflower Potato curry - Cauliflower potato Stir fry

Aloo Gobi curry is a dry curry made with cauliflower and potatoes. it Goes well with chapathi, roti, rice, mild pulao's, and also as a stuffing for sandwitches, dosa's , burrito's and Quesadilla. 

     Cauliflower is a member of the cancer-fighting cruciferous family of vegetables.Cauliflower is anti-inflammatory and antioxidant-rich, and may boost both your heart and brain health.Eating cauliflower will provide your body with impressive amounts of vitamin C, vitamin k, beta-carotene, and much more while supporting healthy digestion and detoxification. potatoes predominantly contain carbohydrates, they are easy to digest and facilitate digestion.Apart from the vitamins (B-complex, C), minerals and roughage, potatoes also contain certain substances called Carotenoids (lutein, zeaxanthin). Carotenoids are beneficial for heart health and the functioning of other internal organs.Now we learn to make healthy and yummy curry.

cauliflower potato curry

 Ingredients

Cauliflower florets - 3 cups (or) medium size cauliflower -  1.

 Potato - 2.

Ginger garlic paste - 1 tsp.

Mustard seeds - 1/2 tsp.

cumin seeds - 1/4 tsp.

onion - 1.

salt - to taste.

oil - to fry.

Spice powders

Chilli powder - 1 tsp.

Garam masala  powder - 1/2 tsp.

turmeric powder - 1/8 tsp.

coriander powder - 1 tsp.

Preparation

• Chop the onions lengthwise and keep it aside.
• clean the cauliflower and cut into florets.
• Cut the potatoes into cubes and put it in water, to avoid discoloration.

Method

• Heat the oil, add mustard seeds when it splutters, add cumin seeds, when it sizzles add onions and Ginger garlic paste.
• Saute till onions turns pink, then add cauliflower florets and cubed potatoes.
• Saute frequently now and then till veggies are half cooked.
• Then add all the spice powders and salt. Cook everything in medium flame.Cook it covered,for fast cooking.
• Saute frequently till veggies are completely cooked . it takes nearly 15 minutes to cook the veggies.
• Finally Garnish with fresh cilantro.

Carrot beans Paruppu poriyal - carrot beans pappu koora - Carrot beans Thoran Recipe

Carrot beans curry (carrot beans palya) is prepared with toor dal.It goes very well with plain rice and roti.Toor dal contains folic acid, an important vitamin for all women, especially those planning to become pregnant. Legumes such as toor dal are a healthy source of dietary fiber.Eating beans regularly may decrease the risk of diabetes, heart disease, colorectal cancer, and helps with weight management. Beans are hearty, helping you feel full so you will tend to eat less.Carrots are rich in vitamin A, Vitamin C, Vitamin K, and potassium.

Ingredients

carrot - 2 (medium size).
beans - 100 gm.
toor dal - 3 tbsp.
salt - for taste.
turmeric - 1/4 tsp

 For Tempering

oil - to fry.
mustard seeds - 1/2 tsp.
split urad dal - 1/2 tsp.
chana dal - 1/2 tsp.
red chillies -  2 (broken into pieces)
curry leaves - 5 (optional)

Preparation

1. peel the carrots.
2. chop the beans and carrot into small cubes  and cook it, till it becomes soft.(cook it either in a cooker, or in a pan, by adding little water)
3. pressure cook the toor dal with little turmeric.

Method

1. Heat the oil, add mustard when it splutters, add chana dal, split urad,curry leaves,red chillies.
2. saute till dal's turns golden brown.
3. Now add cooked toor dal,3 tbsp of water and salt.  when water starts boiling add cooked carrots and beans, mix well, till everything combines well, and it becomes thick as shown in the picture. Then remove it from the flame.
4. It goes very well with plain  rice,roti, sambar and rasam varieties.

carrot beans koora

Also visit:beans milk stir fry

Masala Kathirikkai - Vankaya Nuvvula Masala - Gutti Vankaya Nuvvula Kura

Gutti Vankaya is a famous Andra recipe, Vankaya Nuvvula masala, is a variant of Gutti Vankaya Kura. It is a Spicy fry. It goes very well with Rice chapathi's and roti's. brinjal helps to maintain cholesterol levels. Cholesterol is the main cause of heart diseases so we can say that brinjal is a great food for preventing heart diseases.Now we prepare a delicious Vankaya Nuvvula Masala.(Brinjals in Sesame Sauce Recipe).

Masala Kathirikai Poriyal

                                  

Ingredients

Brinjal - 8.

onion - 1 big.

chilli powder - 1 tsp.

tamarind - small amla size.

coriander powder - 2 tsp.
salt - to taste.
oil - to fry.
mustard seeds - 1/2 tsp. 

To Make powder 

Coconut - 2 tbsp.

sesame - 1 tbsp.

ground nut - 1 tbsp.

Remove the skin of ground nut.

Dry Roast   sesame,groundnut for few minutes.Finally add Coconut  and mix well.Then switch off the stove. Then ground it into a powder, and keep it aside.

To Make Masala Paste 

Ginger garlic paste - 1 tsp.

cloves -2.

cumin seeds - 1 tsp.

khas khas(poppy seeds) - 1 tsp.

In a kadai add  oil saute ginger garlic paste for few minutes till raw smell goes.then add cumin seeds,cloves,khas khas saute  for few minutes then add little water and grind it,to  make a thick paste.

Brinjal Masala Curry

Preparation

• Cut the brinjal in plus shape. Brinjal should be whole,you should cut into 4 or 5 parts.do not cut fully.place it in a water to avoid dis coloration.

• prepare tamarind extract by soaking it in 1/3 cup of water for half an hour. Then squeeze the tamarind, throw the pulp and retain the water.

Method

•  Heat the oil, add mustard seeds when it splutters, add onion saute well.

 

• Add slit whole brinjal,gently in a kadai, keep it in a low flame. cook it covered saute now and then till it turns colour and it becomes soft. It takes nearly 15 - 18 minutes, to become soft.

 

• Add ground powder  saute for 3 - 5 min.Then add ground paste saute for few minutes. saute gently, brinjals should not break.

 

• Add tamarind Extract, allow it to boil.when it starts boiling add coriander powder, chilli powder and salt.

• Stir well, till it becomes a thick gravy as shown in the picture.

• Now Vankaya Nuvvvula Masala  is ready to go with hot rice, also goes with chapathi's.

    

Valakkai Varuval - Aratikaya Vepudu - Raw Plantain fry (Roast) - balekai fry

       Raw plantain is known as Aratikaya in telugu and balekai in Kannada. Raw plantain is a popular vegetable, in south Indian cuisine. This belongs to banana family.The green banana or unripe  is best eaten cooked, either boiled or fried. Nutritionally, the green banana is a good source of fiber, vitamins and minerals, and contains a starch that may help control blood sugar, manage weight and lower blood cholesterol levels.Now we prepare a delicious  plantain fry or valakkai poriyal.

Ingredients

plantain - 2.
tamarind - 1 piece.
coriander powder - 1 tsp.
chilli powder - 1 tsp.
salt - to taste.
turmeric powder - 1/8 tsp.

To Temper 
 
oil - to fry.

Mustard seeds - 1/2 tsp. 
cumin seeds - 1/2 tsp.

Preparation

• Peel the skin  of plantain and  chop into circular disc and immerse it in a bowl of water, to avoid discoloration.
• Soak the tamarind in 2 tbsp of  water for half an hour,  to extract tamarind juice.
• Drain the water, from chopped plantains, add tamarind juice, add coriander powder, chilli powder, salt, turmeric powder, to it and mix well. keep it aside for 30 minutes.

Method

• Heat the oil in a kadai, add mustard seeds when it splutters,add cumin seeds when it sizzles add marinated plantain   saute  now and then, and take care, it should not burnt or stick to  sides of kadai. saute for 20 - 25 minutes, in a medium  low flame till it is well roasted and soft.
•   Serve with Andra pappu, Pappu Pulusu , Rasam and Dodajjanam(Curd rice).

the green banana is best eaten cooked, either boiled or fried. Nutritionally, the green banana is a good source of fiber, vitamins and minerals, and contains a starch that may help control blood sugar, manage weight and lower blood cholesterol levels.

Read more: http://www.livestrong.com/article/507166-green-bananas-health-benefits/#ixzz2CjqXat3N

the green banana is best eaten cooked, either boiled or fried. Nutritionally, the green banana is a good source of fiber, vitamins and minerals, and contains a starch that may help control blood sugar, manage weight and lower blood cholesterol levels.

Read more: http://www.livestrong.com/article/507166-green-bananas-health-benefits/#ixzz2CjqXat3N

the green banana is best eaten cooked, either boiled or fried. Nutritionally, the green banana is a good source of fiber, vitamins and minerals, and contains a starch that may help control blood sugar, manage weight and lower blood cholesterol levels.

Read more: http://www.livestrong.com/article/507166-green-bananas-health-benefits/#ixzz2CjqXat3N

the green banana is best eaten cooked, either boiled or fried. Nutritionally, the green banana is a good source of fiber, vitamins and minerals, and contains a starch that may help control blood sugar, manage weight and lower blood cholesterol levels.

Read more: http://www.livestrong.com/article/507166-green-bananas-health-benefits/#ixzz2CjqXat3N

the green banana is best eaten cooked, either boiled or fried. Nutritionally, the green banana is a good source of fiber, vitamins and minerals, and contains a starch that may help control blood sugar, manage weight and lower blood cholesterol levels.

Read more: http://www.livestrong.com/article/507166-green-bananas-health-benefits/#ixzz2CjqXat3N

the green banana is best eaten cooked, either boiled or fried. Nutritionally, the green banana is a good source of fiber, vitamins and minerals, and contains a starch that may help control blood sugar, manage weight and lower blood cholesterol levels.

Read more: http://www.livestrong.com/article/507166-green-bananas-health-benefits/#ixzz2CjqTB3Pr

the green banana is a good source of fiber, vitamins and minerals, and contains a starch that may help control blood sugar,

Read more: http://www.livestrong.com/article/507166-green-bananas-health-benefits/#ixzz2CjqOBgGk

the green banana is a good source of fiber, vitamins and minerals, and contains a starch that may help control blood sugar, manage weight and lower blood cholesterol levels.

Read more: http://www.livestrong.com/article/507166-green-bananas-health-benefits/#ixzz2CjpXeQRB

the green banana is a good source of fiber, vitamins and minerals, and contains a starch that may help control blood sugar, manage weight and lower blood cholesterol levels.

Read more: http://www.livestrong.com/article/507166-green-bananas-health-benefits/#ixzz2CjpXeQRB

the green banana is a good source of fiber, vitamins and minerals, and contains a starch that may help control blood sugar, manage weight and lower blood cholesterol levels.

Read more: http://www.livestrong.com/article/507166-green-bananas-health-benefits/#ixzz2CjpXeQRB

karamani kathirikka poriyal - Vankaya alasandalu kura - brinjal curry

Badanekaayi Palya(vankaya koora) is prepared with with brinjal and black eyed peas.Main health benefits of black-eyed peas is their high fiber content. Fiber also helps keep your cholesterol levels healthy by preventing cholesterol from being absorbed into your bloodstream, which reduces your risk of developing heart disease.Eggplant commonly known as brinjal is an easily available vegetable in India. This vegetable contains lots of vitamins and minerals like Vitamin A, Vitamin B1, B2, B3, and minerals like potassium, calcium and iron. Brinjal is also rich in dietary fiber.Now we prepare a poriyal with these two healthy ingredients.

Vankaya Alasandalu kura

 Prep Time :  10   min. 

Cook Time : 40 minutes.

Recipe Category: Sides

Recipe Cusine :Indian

Serves:4

Ingredients

brinjal - 4.

tamarind - small piece.[size of 2 gems].

chilli powder - 1 tsp.

salt - for taste.

karamani (black eyed peas)- 3 tbsp.

oil - to fry.

jaggery - 1/4 tsp.

Preparation

• pressure cook the karamani(black eyed peas) for 5 to 6 whisles,till  it becomes soft with needed water. (so that it combines well with poriyal)
• prepare tamarind extract with needed water.
• wash the brinjal, discard the stems, cut the brinjal length wise and immerse it in water.

Method

• Heat the oil, add mustard seeds,when it splutters add brinjal, (after draining water), saute it  for couple of minutes. 

• when it turns little soft,add tamarind extract , when it starts boiling, add chillipowder,salt,jaggery.mix well.
• when raw smell of tamarind extract goes off, add cooked lentils(black eyed peas),cook for few minutes till everything combines well.

Notes

•  Not necessary to soak the lentils, just cook for 5 to 6 whistles.
• Instead of chilli powder, you can add sambar powder also.
• you can add a tsp of coriander powder for extra taste.
• It goes very well with rice, chapati and dosa.

Carrot stir fry - carrot poriyal - carrot sabzi - carrot pappu koora

Carrot curry(Carrot Thoran) Goes well with rice, roti and chapathi. Any curries made with lentils is called pappu koora in Andra Pradesh. So it is called also called Carrot Pappu koora. The health benefits of carrot include reduced cholesterol, prevention from heart attacks, warding off certain cancers and many others. Most of the benefits of carrot  can be attributed to its beta carotene and fiber content. This root, which has a scientific name of Daucus Carota, is a good source of antioxidant agents as well. Carrots are rich in vitamin A, Vitamin C, Vitamin K, and potassium.Both adults and children like carrots because of its crunchy texture and sweet taste.Now we prepare a crunchy carrot fry.

Ingredients

Grated carrot - 1 cup.
Moong dal -  2  tbsp.
Green chillies - 2.
Red chillies -2 
curry leaves - 1 sprig.
coconut - 2 tbsp.(grated)

To Temper

Mustard seeds - 1/2 tsp.
urad dal - 1 tsp.
oil - to fry.
salt - as required.


Preparation

• Grate the carrots and keep it aside. 
• cook the moong dal in a vessel with little water, till it soft.

 Method

• Heat the oil, add mustard seeds,when it splutters add urad dal, curry leaves, red and green chillies.
• When dals  turns golden brown colour add grated carrots, 

•  Add 3 tbsp of water, and cook it covered , till it is soft.(it takes nearly 5 minutes to cook)
• Then  add cooked Moong dal,  grated coconut and salt. 

• cook for 2 more  minutes till everything combines. Now stir fry is ready to serve.

Potato Masala Curry - Aloo Masala sabzi - urulaikizhangu masala poriyal

Potato Masala curry is a  simple curry recipe made with potatoes and some spices.This is an authentic Recipe, goes well with rice, roti, and chapathi's and even with dosa's.Also spread inside Sandwiches & Dosa's.

Ingredients

Potatoes - 2.[ Medium size].
Onion -1 [ medium size].
oil - to fry.
Mustard seeds - 1/2 tsp.
chana dal - 1/2 tsp.
urad dal - 1/2 tsp.
oil - to fry.

To Grind

coconut -  3 tbsp.
corinader seeds - 2 tsp.
Red chillies - 3.
turmeric - 1/8 tsp.
Roasted chana dal(Chutney dal) - 1 tbsp.
salt - as required.

Preparation

• Boil the potatoes, remove the skin and crumble it. 
• Grind the items in grind column with needed water into fine paste.

Method

• Heat the oil,add mustard seeds,when it splutters add chanadal,urad dal, saute  till dal's turns golden brown,  add onions.
•  When onions turns pink, add ground paste with 1/4 cup of water.
• stir well. when Ground paste starts boiling add crumbled potatoes. 
• Cook in a Medium flame till Everything Combines.Garnish with fresh Coriander leaves.
• It goes very well with rice,roti,and chapati's.

Capsicum Carrot poriyal/Carrot Capsicum Curry - capsicum carrot subzi

   Capsicum carrot Stir fry goes well with rice and roti's.Capsicum helps in curing many diseases that include lowering blood pressure, reducing cholesterol and warding off strokes and heart attacks, speeding up metabolism, treating colds and fevers, preventing cancer and pain control.

   The health benefits of carrot include reduced cholesterol, prevention from heart attacks, warding off certain cancers and many others. Most of the benefits of carrot can be attributed to its beta carotene and fiber content. This root, which has a scientific name of Daucus Carota, is a good source of antioxidant agents as well. Carrots are rich in vitamin A Vitamin C, Vitamin K, and pottasium. Now we prepare a delicious Capsicum carrot poriyal.

 

 Ingredients

Carrot - 1.

capsicum - 1.[Medium size].

onion -1 [Medium size].
Ginger garlic paste - 1 tsp.

oil - to fry.

salt - to taste.

Mustard seeds - 1/2 tsp.
cumin seeds - 1/2 tsp.
coriander powder - 1 tsp.
Chilli powder - 1 tsp. 
turmeric powder - 1/8 tsp.

To Grind

Roasted Peanuts - 2 tbsp.

Preparation

• Chop the onion, length wise.  chop carrot,capsicum into cubes.
• Remove the skin of Peanuts, and powder it in a mixie or blender, and keep it aside.

Method

•  Heat the oil, add Mustard seeds when it splutters add cumin seeds, when it sizzles add  onion,Ginger Garlic paste, saute till  onions  turns golden brown colour.
• Add carrot and capsicum together,saute for few minutes ( 7 to 10 minutes) till 3/4th of it is cooked.

• Then add  chilli powder, turmeric powder, coriander powder,salt  and groundnut(peanut) powder,mix  well.
• Saute frequently in a medim low flame till carrot,capsicum  are cooked and it becomes soft.

• It goes very well with rice,roti, and chapati's.

Brinjal Poriyal - Vankaya Vepudu - Easy Brinjal Stir fry - badanekayi palya

   Brinjal curry Goes well with rice, chapathi,  and roti.Eggplant commonly known as brinjal is a popular  easily available vegetable in India. At  festive occasions, brinjal curry is made in  meal spread.  This vegetable contains lots of vitamins and minerals like Vitamin A, Vitamin B1, B2, B3, and minerals like potassium, calcium and iron. Brinjal is also rich in dietary fiber. Brinjal is deep violet in color and can be cooked in many forms like fried, grilled, roasted and stir fry and in many recipes it balances the surrounding flavors.  Brinjal is high in fiber content and is low in carbohydrates. It also has phenols which help to control blood sugar levels in diabetes.  Eggplant helps to maintain cholesterol levels. Cholesterol is the main cause of heart diseases so we can say that brinjal is a great food for preventing heart diseases.

Ingredients

Brinjal - 6.
onions -1.
Garlic - 2.
Coriander powder - 1 tsp.
chilli powder - 1 tsp.
salt - to taste.
turmeric powder - 1/8 tsp.
Mustard sees - 1/2 tsp.
Cumin seeds - 1/2 tsp.
curry leaves - 1 sprig.
oil - to fry.


Preparation

Remove the skin of Garlic, and crush it.
cut the brinjal lengthwise or desired shape and place it in a water, to avoid discoloration. 

Method

•  Heat the oil, add mustard seeds, when it splutters, add cumin seeds, when it sizzles, add  crushed Garlic and curry leaves.
• When Garlic turns golden brown colour, add onions, saute till onions turns pink, then add brinjals, cook it covered for 7 to 8 minutes. Stir now and then.

• When three-fourth of brinjals are cooked, add coriander powder, chilli powder, turmeric powder and salt. mix well.
• Saute for few more minutes till brinjals are soft.

• Then serve hot, with rice, roti or chapathi's.