Tag Archives: Indian vegetarian recipes

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.

 

Idiyappam / String hoppers            

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Idiyappam / String Hoppers is one of the common breakfast or dinner among all south Indian families. When it comes to veg, Idiyappam goes out well with Vegetable stew and with egg it goes out well with Muttai curry or egg roast and with non-veg it goes out well with Paya (lamb Leg Curry) or Chicken kurma or any stew or Chicken salna. Most commonly it is served with grated coconut and sugar or Coconut milk and sugar for babies above 8 months. Also Idiyappam is one of my all-time favorite food with grated coconut and sugar for breakfast and with lamb leg curry or Paya for dinner. Let me share the recipe…

CLICK HERE for more breakfast and dinner recipes.

After couple of weeks, taking to Fiesta Friday #146 hosted by Angie@thenovicegarderner.

Ingredients:

  • Rice flour – 2 cups
  • Salt – ½ tsp
  • Hot boiling water – 4 cups

Making of Idiyappam / String Hoppers –

Preparation:

  • Boil the water, make sure that water should be boiled well (until you get bubbles) otherwise idiyappam would not be soft.
  • Take the rice flour and salt in a mixing bowl, pour the boiling water little by little and start kneading the dough with a flat ladle.
  • The consistency is very important in this recipe – make sure it should be too watery or too thick.
  • Grease your idiyappam with oil, take a small portion of the small dough and drop it to the idiyappam press, gently give a press and check for the flow, if it’s hard to press, pour little boiling water and knead the dough again.
  • Pour water in the steamer or idly pot and heat until the water starts boiling.
  • Gently press idiyappam over the steamer plate and steam it until it’s cooked.
  • Once its cooked, remove from fire and transfer it to bowl.

Serve hot with Paya (lamb leg curry) or vegetable stew or chicken stew or muttai curry /Egg gravy.

 

 

Aloo Palak Stir-Fry

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Recently I got to taste this combination in one of the restaurant, it was delicious. And so thought of preparing it at home, it came out well. I have accompanied it with steamed rice and sambar. Let us move on to the recipe…

Aloo Spinach Stir-Fry

Aloo Spinach Stir-Fry

Ingredients:

  • Palak – 1 bunch
  • Aloo / Potato – 4 nos (medium sized)
  • Onion – 1 no (medium size)
  • Mustard seeds – ¼ tsp
  • Split Blackgram – ¼ tsp
  • Curry leaves – a sprig
  • Turmeric powder – a pinch
  • Chilli powder – ¾ tsp
  • Salt to taste
  • Oil – 3 tbsp.

Preparation:

  • Take out the palak from the stalks, wash them in running water, drain the water and keep it aside.
  • Peel and finely chop the onions, keep it aside.
  • Pressure-cook the potatoes for 2 whistles, remove the lid when the pressure subsides.
  • Drain the water, rinse the potatoes in running water and roughly chop them. Keep it aside.
  • Heat oil in a kadai, add in the mustard, split black gram and curry leaves. Wait until they crackle.
  • Add in the onions and cook until they turn transparent.
  • Add in the palak leaves and cook for few mins, sprinkle little water, cover and cook until the palak is cooked.
  • Add in the potato pieces, along with salt, turmeric powder and chilli powder. Cook until the raw smell goes off.
  • Cook until the masala gets blend well with the veggies.

Serve hot. Goes out well as side dish for lunch or as side dish with chapathi or roti for dinner.