Tag Archives: stir fry

French Beans Stir-Fry

French Beans Stir-Fry

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

Aloo Palak Stir-Fry

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.

Cauliflower Roast

Cauliflower Roast

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.