DrumStick Leaves Fry

Ingredients:

Drumstick leaves – 2cups

Garlic – 4 to 5

Roasted Peanut Powder – 2tbs

Red Chilip powder -1/2 tsp

Method:

Boil 2 cups of water in a bowl add Drumstick leaves and boil for 2 to 3 minute,  filter the water and keep it ready for the fry.

                Prepare seasoning with mustard seeds, jeera add chopped garlic, after a minute add cooked leaves, peanut powder, chili powder and salt,  mix well so that Drumstick leaves are well coated with peanut powder.

Serve with Rice.

Benefit of using Drumstick Leaves:

Drumstick leaves are very nutritious.  It’s  a significant source of vitamin B₆, vitamin C, provitamin A, magnesium and protein.  It might taste little bitter.  Drumstick leaves are preferred to eat at least once in every 6 months as it cleans our stomach.

Cauliflower and Moong Dal Curry/ Fry

Ingredients:

Mustard seeds - 1/2 tsp
Jerra - 1/2tsp

curry leaves - 6
Moong Dal - 1/2cup
Chopped Cauliflower - 3 cup
Chopped Garlic - 1tbs
Curry Masala - 1/4 tsp
Asafoetida - 1/4 pinch
Red Chili Powder - 1/2tsp
water - 2 cup
Coconut Powder - 2tsp
Oil - 1tsp

Method:
            Wash and cook moong dal with 2 cups water, drain excess water when Moong Dal is cooked and keep it aside.

Prepare seasoning with mustard seeds, jeera,  curry leaves, Asifotida, garlic add Chopped Cauliflower when mustard seeds starts spluttering, keep frying until Cauliflower gets soft, add cooked Dal, coconut powder, red chili powder, salt, Curry Masala and mix well.


Serve hot with Rice / Chapathi.

Asparagus Fry

Ingredients:

Asparagus  - 1lb

Coconut Powder - 2tbs

Chopped coriander - 1tbs
Red Chili Powder - 1/2tsp
Turmeric powder - 1 pinch
Salt to taste

Seasoning:

Mustard seeds:1/2 tsp

Cumin / Jeera - 1/2 tsp

Curry leaves: 6
Urad Dal - 1tsp

Red Chillies: 2

Oil: 2 tbs

Method:

Take out the bottom of each Asparagus for 1/2 inch and Chop Asparagus into 1/2 inch.

Prepare seasoning then add chopped Asparagus and fry on low flame for 8 to 10 min cook until it becomes tender.

Add coconut powder, turmeric powder, chili powder and cook for a min.

Garnish with chopped coriander.

Serve hot with Chapathi / Rice.

Capsicum Besan Fry

Ingredients:

Capsicum - 1lb

Besan - 2tbs

Curry Masala/Daniya Jeera Powder - 1/2 tsp
Coconut Powder - 2tsp
Garlic - 2
Green Chili -2

Chopped coriander - 1tbs
Turmeric Powder - 1 pinch
Salt to taste

Seasoning:

Mustard seeds:1/2 tsp

Cumin / Jeera - 1/2 tsp

Curry leaves: 6

Garlic - 10

Oil: 2 tbs

Method:

Dry fry Besan for 5 to 6 min until you start getting Besan smell,  grind coconut, green chilies, garlic together and keep it aside.
Chop Capsicum.

Prepare seasoning then add Capsicum and fry on medium flame for 10 min, when capsicum gets tender add Roasted Besan, salt, turmeric powder and ground masala.  keep mixing until capsicum is well coated and cook for few min,  now turn of the flame.

Garnish with chopped coriander.

Serve hot with Chapathi /Jowar Rotti.

Thondekai / Dhondakai / Tindora Fry 2

Ingredients:

Thondekai / Dhondakai /Tindora - 1lb

Roasted Peanut - 2tbs

Vangibath Powder / Huli Powder - 2tsp

Chopped coriander - 1tbs
Salt to taste

Seasoning:

Mustard seeds:1/2 tsp

Cumin / Jeera - 1/2 tsp

Curry leaves: 6

Red Chillies: 2

Oil: 2 tbs

Method:

Chop Thondekai / Dhondakai /Tindora into lengthwise.

Prepare seasoning then add Thondekai / Dhondakai /Tindora and fry on low flame for 10 min, if needed close lid, cook until it becomes tender.

Add Vangibath Powder / Huli Powder to cooked Thondekai / Dhondakai /Tindora and cook for few min.

Garnish with chopped coriander.

Serve hot with Chapathi / Rice.

Menthak Mirumu / Methi Fry

Ingredients:
Methi Leaves - 2 bunch
Finely Chopped Onion - 1/2cup
Garlic - 6

Turmeric Powder - 1/4tsp
Red chilies - 1/2 tsp
Daniya powder - 1/2tsp
Coconut Powder - 1tbs
Jagary - 1tsp

Salt to taste

Seasoning:Mustard Seeds - 1tsp

Cumin / Jeera - 1 tsp

Curry leaves - 6
Asifotida according to taste

Oil: 2 tbs

Method:

Chop Methi leaves.
Powder coconut, daniya powder, red chili powder, jagary and salt.

In a pan heat oil add mustard seeds, jeera, curry leaves, Asifotida When mustard seeds stops spluttering add garlic, onion and Chopped methi leaves after few min and keep frying for 5 to 6 min and add ground powder and fry until methi leaves gets tender. close the lid if required, it might take around 5 to 10 min.

Serve hot with Chapathi / Rice

Potato Methi Fry / Curry

Ingredients:
Potato - 1lb
Chopped Onion - 1/2cup
Chopped Tomato - 1/2 cup
Garlic - 6
Methi Leaves - 1cup

Turmeric Powder - 1/4tsp
Red chilies Powder - 1/2 tsp
Daniya Jeera powder - 1/2tsp
Curds / Yogurt - 2tbs

Chopped coriander - 1tbs
Salt to taste

Seasoning:Mustard Seeds - 1tsp

Cumin / Jeera - 1 tsp

Curry leaves: 6
Asifotida according to taste

Oil: 2 tbs

Method:

Chop all the vegetables.

In a pan heat oil add mustard seeds, jeera, curry leaves, Asifotida When mustard seeds stops spluttering add garlic, onion and Potato after few min and keep frying for 5 to 6 min and add methi leaves and cook until Potato gets tender. close the lid if required, it might take around 5 to 10 min. now add Finely chopped tomato and salt, cook until it becomes tender and add daniya jeera powder, turmeric powder, red chili powder, curds and mix well.

Garnish with chopped coriander.

Serve hot with Chapathi

Bendi / Okra Fry

Ingredients:
Okra - 2lb
Chopped Onion - 1/2cup
Chopped Tomato - 1/2 cup
Garlic - 6

Turmeric Powder - 1/4tsp
Red chilies - 1/2 tsp
Daniya Jeera powder - 1/2tsp

Chopped coriander - 1tbs
Salt to taste

Seasoning:Mustard seeds - 1tsp

Cumin / Jeera - 1 tsp

Curry leaves: 6
Asifotida according to taste

Oil: 2 tbs

Method:

Chop all the vegetables into length wise.

In a pan heat oil add mustard seeds, jeera, curry leaves, Asifotida When mustard seeds stops spluttering add garlic, onion, okra and keep frying until they become tender close the lid if required, it might take around 15 to 20 min. now add tomato and salt, cook until it becomes tender and add daniya jeera powder, turmeric powder, red chili powder and mix well.

Garnish with chopped coriander.

Serve hot with Chapathi / Poori

Spicy Butternut squash slice

Ingredients:
Butternut squash - 1/2
Rice Flour - 2tbs
Daniya Jeera Powder - 1/3tsp
Red Chili Powder - 1/2tsp
Oil -2tbs
Salt to taste

Method:

Cut Butternut squash into slices. Soak Butternut squash slice in salt water for 5 min.

In a plate mix rice flour, daniya jeera powder, chili powder and very little salt.

Dip each slice in the flour mix and toast / shallow fry using skillet, sprinkle 2 to 3 drops oil on each slice.

(If required close the skillet with a lid) cook until some brown specs appear on each Butternut squash slice.

Serve hot with Rice.

Note: Potato, Bitter gourd, brinjol / Egg plant, Green /Raw Banana, Pumpkin can also be used to make these slices.

Gestational Diabetes: Use only Bitter gourd and Brinjol slice during Gestational Diabetes

Simple Chavelekai / Gorchikkudukayi / Gavar Fry

Ingredients:

Chavelekai / Gorchikkudukayi / Gavar - 1lb
Onion - 1/2
Garlic - 6
Turmeric Powder - 1/4tsp
Red Chili Powder - 1tsp
Chopped coriander - 1tbs

Seasoning:

Mustard seeds:1/2 tsp
Cumin / Jeera - 1/2 tsp

Curry leaves: 6
Asifotida according to taste

Oil: 2 tbs

Method:

Chop Chavelekai / Gorchikkudukayi / Gavar
Prepare seasoning with mustard seeds, jeera, curry leaves, Asifotida When Mustered seed stops spluttering add garlic, onion. When onion gets soft add Chavelekai / Gorchikkudukayi / gavar and close the lid. keep mixing in between until Chavelekai / Gorchikkudukayi / Gavar gets soft. Prepare this fry without adding water.
Now add turmeric powder, red chili powder.
Garnish with chopped coriander.

Serve hot with Jowar Rotti / Rice / Chapathi.

Meal Maker / Soy Chunks Fry

Ingredients:

Meal Maker / Soya chunks - 1cup
Chopped Onion - 1/2cup
Red chilies - 1/2 tsp
Milk - 1/2 cup
Chopped coriander - 1tbs

Salt to taste

Seasoning:

Mustard seeds - 1tsp
Cumin / Jeera - 1 tsp
Urad Dal - 1tsp

Curry leaves: 6
Asifotida according to taste

Oil: 2 tbs

Method:

Boil Meal Maker / Soy chunks with 2 cup water, when it gets soft turn of the heat.
Wash Meal Maker / Soya chunks in cold water and squeeze and take out water, now chop into small pieces around 4 to 6 pieces.
In a pan heat oil add mustard seed jeera, urad dal curry leaves, Asifotida When mustard seeds stops spluttering add onion fry on Medium flame for 5 to 6min now Meal Maker / Soya chunks, salt and fry for few min, add milk and red chili powder n cook for few min.

Add methi, Jeera, red chili powder to cooked Lima Beans cook for few min.

Garnish with chopped coriander.

Serve hot with Rice

Chikkudukayi / Chapradavarekai fry

Ingredients:

Chikkudukayi / Chapradavarekai - 1lb
Roasted Chana(Kadle) - 2tbs

Coconut - 2tsp

Garlic - 8 to 10

Turmeric Powder - 1/4tsp
Red chilies - 4

Chopped coriander - 1tbs

Seasoning:

Mustered seeds:1/2 tsp
Cumin / Jeera - 1/2 tsp

Curry leaves: 6
Asifotida according to taste

Oil: 2 tbs

Method:

Chop Chikkudukayi / Chapradavarekai. Pressure cook with one whistle. Let the cooker gets cool.
Prepare seasoning with mustered seeds, jeera, curry leaves, Asifotida When Mustered seed stops spluttering add garlic.
Squeeze Chikkudukayi / Chapradavarekai using your palm, try to take out all water and then add to the seasoning and fry on Medium flame for 3 to 5 min.

Powder Roasted Chana, Coconut, 1 Garlic, turmeric powder, red chilies.
Add ground powder to Chikkudukayi / Chapradavarekai and cook for few min.

Garnish with chopped coriander.

Serve hot with Jowar Rotti / Rice.

Methi / Menthe Soppu / Menthaku Fry

Ingredients:

Methi leaves - 1 bunch

Garlic - 6
Besan - 2tbs

Turmeric Powder - 1/4tsp
Red chili Powder - 1tsp
Daniya Jeera Powder / Curry Masala - 1/2 tsp

Salt to taste

Seasoning:

Mustard seeds:1/2 tsp

Cumin / Jeera - 1/2 tsp

Curry leaves: 6
Asifotida according to taste

Oil: 2 tbs

Method:

Dry Fry Besan and keep it aside. Chop Methi leaves.

Prepare seasoning with mustard seeds, jeera, curry leaves, Asifotida When Mustard seed stops spluttering add Garlic and Methi leaves and fry on Medium flame for 10 min. cook until it becomes tender.

Add Besan, turmeric powder, red chili powder, Daniya Jeera Powder / Curry Masala and fry for few min.


Serve hot with Rice.

Radish Fry

Ingredients:

Radish - 1/2lb

Besan - 2tbs

Coconut - 2tsp

Turmeric Powder - 1/4tsp
Red chili Powder - 1tsp
Daniya Jeera Powder - 1/2 tsp

Chopped coriander - 1tbs
Salt to taste

Seasoning:

Mustard seeds:1/2 tsp

Cumin / Jeera - 1/2 tsp

Curry leaves: 6
Asifotida according to taste

Oil: 2 tbs

Method:

Grate Radish.

Prepare seasoning with mustard seeds, jeera, curry leaves, Asifotida When Mustard seed stops spluttering add grated radish and fry on Medium flame for 10 min. cook until it becomes tender.

Add Besan, Coconut, turmeric powder, red chili powder, Daniya Jeera Powder and fry for few min.

Garnish with chopped coriander.

Serve hot with Chapathi / Rice

Lima Beans Fry

Ingredients:

Lima Beans - 1lb
Chopped Onion - 1/2cup
Garlic - 6 to 8

Turmeric Powder - 1/4tsp
Red chilies - 1/2 tsp
Jeera powder - 1/4tsp
Roasted Methi seeds powder - 1/4tsp

Chopped coriander - 1tbs
Salt to taste

Seasoning:

Mustard seeds - 1tsp
Cumin / Jeera - 1 tsp
Urad Dal - 1tsp

Curry leaves: 6
Asifotida according to taste

Oil: 2 tbs

Method:

In a pan heat oil add mustard seed jeera, urad dal curry leaves, Asifotida. When mustard seeds stops spluttering add chopped garlic, onion fry on Medium flame for 5 to 6min now add Lima Beans, salt and water, cook until it becomes tender and all the water evaporates.

Add methi, Jeera, red chili powder to cooked Lima Beans cook for few min.

Garnish with chopped coriander.

Serve hot with Chapathi / Rice

Cauliflower / Peas Fry / Curry

Ingredients:

Cauliflower - 1lb
Green Peas - 1cup
Ginger Garlic paste - 1/2tsp

Turmeric Powder - 1/4tsp
Red chilies - 1/2 tsp
Daniya Jeera powder - 1/2tsp

Chopped coriander - 1tbs
Salt to taste

Seasoning:

Cumin / Jeera - 2 tsp

Curry leaves: 6
Asifotida according to taste

Oil: 2 tbs

Method:

Chop Cauliflower.

In a pan heat oil add jeera, curry leaves, Asifotida When Jeera stops spluttering add Ginger garlic paste then add Cauliflower and fry on Medium flame for 5 to 6min now add peas and salt, cook until it becomes tender.

Add Daniya, Jeera, red chili powder to cooked Cauliflower and cook for few min.

Garnish with chopped coriander.

Serve hot with Chapathi / Poori

Potato Peas Fry / Curry

Ingredients:

Potato- 1lb
Green Peas - 1cup

Turmeric Powder - 1/4tsp
Red chilies - 1/2 tsp
Daniya Jeera powder - 1/2tsp

Chopped coriander - 1tbs
Salt to taste

Seasoning:

Cumin / Jeera - 2 tsp

Curry leaves: 6
Asifotida according to taste

Oil: 2 tbs

Method:

Chop Potatoes into cubes.

In a pan heat oil add jeera, curry leaves, Asifotida When Jeera stops spluttering add Ginger garlic paste then add Potato and fry on Medium flame for 5 to 6min now add peas and salt, cook until it becomes tender.

Add Daniya, Jeera, red chili powder to cooked Potato and cook for few min.

Garnish with chopped coriander.

Serve hot with Chapathi / Poori

Broccoli and Carrot Fry

Ingredients:

Broccoli- 1/2lb
Carrot - 1/2lb
Turmeric Powder - 1/4tsp
Red Chili powder - 1/2 tsp
Chopped coriander - 1tbs

Salt to taste

Seasoning:

Mustered seeds:1/2 tsp
Cumin / Jeera - 1/2 tsp

Curry leaves: 6
Channa Dal - 1tsp
Urad Dal - 1tsp
Asifotida according to taste

Oil: 2 tbs

Method:

Chop Broccoli and Carrot.

Prepare seasoning with mustered seeds, jeera, curry leaves, Channa Dal, Urad Dal, Asifotida When Mustered seed stops spluttering add Broccoli and Carrot and fry on Medium flame for 10 min. cook until it becomes tender.
Add red chilies powder, turmeric powder, Salt and cook for few min.

Garnish with chopped coriander.

Serve hot with Chapathi / Rice

Bitter Gourd / Haagalkai / Kakarkai Fry

Ingredients:

Bitter Gourd / Haagalkai / Kakarkai- 1lb

Roasted Chana(Kadle) - 2tbs

Coconut - 2tsp

Garlic - 8 to 10

Turmeric Powder - 1/4tsp
Red chilies - 4

Chopped coriander - 1tbs

Seasoning:

Mustered seeds:1/2 tsp
Cumin / Jeera - 1/2 tsp

Curry leaves: 6
Asifotida according to taste

Oil: 2 tbs

Method:

Chop Bitter Gourd / Haagalkai / Kakarkai take out the seeds. In a bowl add salt to chopped Bitter Gourd / Haagalkai / Kakarkai and keep it aside for 1 hour.

Prepare seasoning with mustered seeds, jeera, curry leaves, Asifotida When Mustered seed stops spluttering add garlic.
Squeeze Bitter Gourd / Haagalkai / Kakarkai try to take out some water(bitter) and then add to the seasoning and fry on Medium flame for 10 min. cook until it becomes tender.

Powder Roasted Chana, Coconut, 1 Garlic, turmeric powder, red chilies.
Add ground powder to cooked Bitter Gourd / Haagalkai / Kakarkai and cook for few min.

Garnish with chopped coriander.

Serve hot with Rice

Potato Fry

Ingredients:

Potato- 1lb

Roasted Chana(Kadle) - 2tbs

Coconut - 2tsp

Garlic - 8 to 10

Turmeric Powder - 1/4tsp
Red chilies - 4

Chopped coriander - 1tbs
Salt to taste

Seasoning:

Mustard seeds:1/2 tsp

Cumin / Jeera - 1/2 tsp

Curry leaves: 6
Asifotida according to taste

Oil: 2 tbs

Method:

Chop Potatoes.

Prepare seasoning with mustard seeds, jeera, curry leaves, Asifotida When Mustard seed stops spluttering add garlic then add Potato and fry on Medium flame for 10 min. cook until it becomes tender.

Powder Roasted Chana, Coconut, 1 Garlic, turmeric powder, red chilies.
Add ground powder to cooked Potato and cook for few min.

Garnish with chopped coriander.

Serve hot with Chapathi / Rice