Tag Archives: stir fry recipe

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.

 

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.

Spicy Chicken Sausage

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When I saw some food pics with sausage, I too wanted to try it. But I never had or cooked sausage in my life, this wanted me to try as early as possible. When I went to super market I purchased Chicken Sausage and prepared this Chicken Sausage along with Bread Omelete for our Christmas Breakfast.

Spicy Chicken Sausage was delicious, little spicy, soft with awesome flavor. I prepared it in Indian style and accompanied with Bread omelete. My kids loved it, especially my daughter she loved it to the core and she wanted it very often. Let us move on to the recipe…

Do check out Bread Omelete recipe in this link: https://madraasi.com/2015/12/25/bread-omelete/ and check our my breakfast recipes in this link: https://madraasi.com/recipes/breakfast-dinner/.

Spicy chicken Sausage

Spicy chicken Sausage

Ingredients:

  • Chicken Sausage – 8 nos
  • Onions – 2 nos (medium size)
  • Tomato – 1 no (medium size)
  • Fennel (Perunjeeragam) seeds – ¼ tsp
  • Ginger-garlic paste – 1 tbsp
  • Chili powder – 1 tsp
  • Cumin powder – 1 ½ tsp
  • Pepper powder – ¼ tsp
  • Salt to taste
  • Garam Masala – ½ tsp
  • Olive oil – 1 ½ tbsp
  • Curry leaves – a sprig
  • Coriander leaves – 3 stalks (for garnishing)
  • Salt to taste

Preparation:

  • Slice the sausage into small pieces.
  • Peel and slice the onions and tomatoes into small pieces.
  • Heat oil in pan, add in fennel seeds and curry leaves and wait until they crackle.
  • Add in the onions followed by gin-garlic paste and cook until the onions turns golden brown.
  • Add in the tomatoes and cook until they become mushy.
  • Add in the chili powder, cumin powder and garam masala, cook until the raw smell goes off.
  • Add in the sliced sausage followed by salt and cook for few mins.
  • Pour in a cup of water and cover with the lid. Remove the lid once it becomes dry.
  • Sprinkle pepper powder and coriander leaves, give a stir for few mins.

Garnish with coriander leaves and serve hot. I have accompanied it with Bread Omelete for breakfast.