Tag Archives: indian cuisine

French Beans Stir-Fry

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Usually we prepare French beans stir-fry with some spice powder or with green chillies and coconut, but this time it’s completely different. I have prepared this French Beans Stir-fry with Idly chilli Powder.

CLICK HERE for more vegetarian recipes. Taking this to Fiesta Friday #166 hosted by Angie@thenovicegarderner.

It was delicious, but consumed little time that the usual one, not only it can be served as side dish for food. But also it can be served along with Steamed rice and a tsp of ghee / clarified butter. Let me the share the recipe…

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French Beans Stir-Fry

Ingredients:

  • French Beans – ½ kg
  • Idly chilli powder – 4 tbsp
  • Coconut Oil – 2 ½ tbsp
  • Mustard seeds – ¼ tsp
  • Split Blackgram – 2 tsp
  • Salt to taste

Preparation:

  • Clean and remove the ends and finely chop the French beans into pieces.
  • Heat oil in a kadai, add mustard, split blackgram and curry leaves, wait until they crackle.
  • Add the finely chopped French beans and cook for few mins.
  • Sprinkle little water once they become dry, continue the same process.
  • Once the French beans turns it color to pale green in color, add half the amount of Idly chilli powder and continue cooking.
  • Check for the salt, as we have salt in Idly chilli powder.
  • Once it’s almost done, sprinkle the leftover Idly chilli powder and cook for another few mins, so that it becomes crispy and soft.
  • Transfer it to a bowl.

Serve hot with steamed rice topped with a tsp of ghee or serve as side dish for lunch.

 

Appam Batter / How to grind Appam batter in mixie

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Appam is a type of south Indian pancake made with fermented rice batter and coconut known as Hoppers. It is a most popular dish in Kerala and southern most part of TamilNadu. It is eaten most frequently for dinner and breakfast. Appams are soft and spongy in the centre and has a lacy border. It is very good for babies as it does not require much oil. Appam can be made only in the pan which is made for making appam.

CLICK HERE for more Breakfast Recipes, CLICK HERE to know how to make Appam, CLICK HERE to know how to make Egg Appam / Mutta Appam, CLICK HERE for more Basic recipes.

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Appam Batter without yeast / How to grind Appam batter in mixie

Ingredients:

  • Raw rice – 2 cups
  • Urad dhall – ½ cup
  • Methi seeds or Fenugreek – 1 tsp
  • Coconut (grated) – 2 tbsp
  • Cooking soda – 1/2 tsp
  • Salt
  • Appam pan

Making of Appam Batter without yeast / How to grind Appam batter in mixie –

 

Preparation:

  • Soak all the ingredients together in water except cooking soda and coconut for about 5 hours.
  • Grind it to a smooth paste.
  • Add salt, coconut and grind it till it gets mixed well.
  • Leave it to ferment.
  • When its fermented, mix it with ¼ cup of water.

Appam is served with Coconut milk and sugar or Paya (lamb leg cooked in thick gravy) or Vegetable Stew or Chicken Stew.

 

 

Minty Tomato Punch

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I could hear everyone, becoming dehydrated and getting more health issues, because of summer and so now onwards let’s start Beating the heat together with healthy, yummy and refreshing juices. I have already shared few summer recipes last year – CLICK HERE for more summer recipes.

Minty Tomato Punch is a tangy, as you desire you can turn in sweet by adding sugar or salty by adding salt. A healthy juice with a combination of mint, tomato, lemon and roast cumin seeds powder, which comes with a tangy, aromatic and refreshing flavor and perfect drink for this summer. Not only for the summer, this juice can be consumed all over the year. Let me share the recipe…

Ingredients:

  • Lemon – 2 nos (medium size)
  • Tomato – 5 nos (medium size)
  • Mint – 3 strands
  • Cumin powder – ½ tsp
  • Salt to taste
  • Sugar – 3 tbsp (optional).

Preparation:

  • Clean and roughly chop the tomatoes.
  • Clean and separate the mint leaves from mint stalk.
  • Take tomatoes and mint leaves, in a mixer jar and grind them for 3 mins or until the tomatoes are ground well.
  • Add a cup of water, grind it for few mins.
  • Strain the juice and transfer the ground flesh to the mixer and grind with one more cup of water.
  • Strain the juice, sprinkle cumin powder and salt. Mix it well.
  • Add one more cup of water, mix it well.
  • Add sugar if you prefer it sweet else serve it.

Refrigerate and serve chilled or make use of cold water while mixing the juice and serve chilled. Garnish with finely chopped tomatoes and a mint leaf strand, just before you serve.