Tag Archives: poriyal

Cauliflower Roast

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Cauliflower is my all-time favorite vegetable right from my childhood. I have already shared few recipes and now here is my cauliflower roast.

Do check out my other caulifower recipes by clicking on them: cauliflower fry, cauliflower rice, cauliflower biryani, gobi paratha, potato and cauliflower gravy, cauliflower egg stir-fry.

Do check out my other stir-fry/poriyal recipes in this link: https://madraasi.com/main-course/vegetarian/.

Cauliflower roast is very simple, delicious and consumes less time for preparation. Specially this can be served as an offering or a perfect recipe during vrat/viratham/fasting time because I have prepared this without onion and garlic. Let us move on to the recipe…

Cauliflower Roast

Cauliflower Roast

Ingredients:

  • Cauliflower – 1 no
  • Red chili powder – 1 ½ tsp
  • Cumin powder – 2 tsp
  • Turmeric powder – ¼ tsp
  • Garam masala – 1 tsp
  • Mustard seeds – ¼ tsp
  • Split blackgram – 1.4 tsp
  • Curry leaves – a sprig
  • Salt to taste
  • Oil – 3 tsp

Preparation:

  • Roughly chop the cauliflower into florets, boil 3 cups of water in a heavy bottomed vessel.
  • Add in the cauliflower florets to the boiling water along with a tsp of salt and cook for 5 mins.
  • Drain the water and keep the cauliflower florets aside.
  • Heat oil in a kadhai, add in mustard, split balckgram and curry leaves, wait until they crackle.
  • Add in the cauliflower florets, along with the turmeric powder, chili powder, cumin powder, garam masala and required amount of salt.
  • Cook them, until the raw smell goes off and the cauliflower turns brown in color (no water should be added).

Serve hot with steamed rice and sambar or steamed rice and dal.

Note: Never use cauliflower while cooking all over the recipe. Keep on stirring once you add all the spice powders, else the cauliflower would be burnt.

Chow-Chow Stir-Fry / Chayote Stir-Fry – 2

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Chow-Chow is one among the squash family. This is considered to be an expensive vegetable in south India. I love this chow-chow and also have shared one recipe and now this is my second one with the combination of green gram dal/moong dal. It is also known as “Pear squash”.

Benefits of Chow-Chow: Improves heart health, prevents constipation, produces energy, prevents bone loss and reduces blood pressure. Let us move on to the recipe…

Do check out my other Chow-Chow Stir-Fry – 1 in this link: https://madraasi.com/2014/09/10/chow-chow-chayote-squash-stir-fry/

Chow-Chow Stir-Fry / Chayote Stir-Fry

Chow-Chow Stir-Fry / Chayote Stir-Fry

Ingredients:

  • Chow-Chow – 2 nos (medium size)
  • Split green gram / Paasiparuppu / Moong dal – 3 tbsp
  • Red chilies – 4 nos
  • Onions – 2 nos
  • Mustard seeds – ¼ tsp
  • Split Black gram – ¼ tsp
  • Curry leaves – a sprig
  • Coconut (grated) – 2 tbsp
  • Salt to taste
  • Oil – 1 tbsp.

Preparation:

  • Peel and roughly chop the chow-chow/chayote into medium cubes.
  • Peel and finely chop the onions.
  • Clean and wash the split green gram, drain the water.
  • Pressure-cook the split green gram and chayote with two cups of water for 2 whistles.
  • Heat oil in a kadhai, add in the mustard, split blackgram, red chilies and curry leaves. Wait until they crackle.
  • Add in the onions and cook until they turn golden brown.
  • Add in the pressure-cooked chow-chow and split green gram with turmeric powder and salt.
  • Stir well and cook for 5 to 8 mins.
  • Add in the grated coconut and cook until it becomes dry.

Serve hot with steamed rice and any vegetarian or non-vegetarian curry.

 

Beetroot Stir-Fry / Beetroot Poriyal – 2

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Already I have shared a beetroot stir fry, and this one is something different than the previous one. I have chopped the beetroots and induced cumin powder to enhance the taste. As already told beetroot has too many health benefits – improves low blood pressure, enhances the blood flow, boosts energy and so on. Let us move on to the recipe…

Beetroot Stir-Fry / Beetroot Poriyal

Beetroot Stir-Fry / Beetroot Poriyal

Ingredients:

  • Beetroot – 2 nos
  • Onions – 1 no
  • Green chili – 2 nos
  • Cumin powder – ¾ tsp
  • Grated coconut – 4 tbsp
  • Salt to taste
  • Mustard seeds – ¼ tsp
  • Split blackgram – ¼ tsp
  • Curry leaves – a sprig
  • Oil – 1 tbsp

Preparation:

  • Peel and finely chop the onions and green chilies.
  • Peel and chop the beetroot, to small pieces.
  • Heat oil in a kadai, add in the mustard seeds, split black gram and curry leaves. Wait until they crackle.
  • Add in the onions and cook until they are transparent.
  • Add in the beetroots and cook for 3 mins.
  • Add in the cumin powder and salt and cook until the raw smell goes off.
  • Pour in 3 tbsp of water, cover and cook until the beetroots are tender (cooked).
  • Add in the grated coconut and cook until the raw smell goes off or until the coconut are cooked.
  • Remove from fire.

Serve hot with steamed rice and any mutton or chicken curry.