Stir fried Vegetables-Chinese is a colourful, healthy, tasty dish that contains a variety of vegetables such as snap peas, colourful capsicums, mushroom, green onions, cabbage, bok choy, corn and other vegetables that are Stir fried on high flame and flavoured with soy sauce and chillies. This stir fry can be eaten with plain steamed rice.
STIR FRIED VEGETABLES – CHINESE
PREP TIME: 10MIN; COOK TIME: 10 MIN; SERVINGS: 3-4
- 1/2 KG of mixed vegetables like snap peas, red, yellow, green capsicums, mushroom, green onions, cabbage, bok choy, baby corn, broccoli
- 3 green chillies
- 3 Tbsp. Oil
- 2 Tbsp. Soy sauce
- 1 Tbsp. vinegar
- 1/2 tsp garlic-ginger paste
- 15 Cashews
- 1/2 tsp. sugar
- 1/4 tsp. pepper
- salt to taste
- Cut the vegetables and keep them aside. This can be according to your liking but since we are going to cook on a high flame the vegetables should not be too big.
- Heat the oil in the pan then add the ginger-garlic paste to it.
- Fry it for half a minute and when the ginger-garlic paste starts to turn brown add the green chillies followed by the vegetables one-by-one. The ones that take longer to cook should be fried first. Here I put corn and beans first keeping the flame on medium high flame. Then followed by cabbage, capsicum, peas and broccoli. Lastly add the green onions and bok choy.
- Once the vegetables are half done, add the salt, sugar, pepper, vinegar and the soy sauce. It is important that you constantly stir the vegetables as it has to cook evenly.
- In a small pan dry fry the cashews till they are brown.
- Stir fry the vegetables for 5-6 minutes. Add the cashews on top and serve it with steamed rice.
- Stir fry with or without rice can be eaten for lunch or dinner.
Puliogare Gojju or Hunase gojju is a thick, spicy sauce made out of tamarind pulp, jaggery, rasam powder, dry coconut powder and other spices. Other roasted and powdered spices like jeera, pepper and methi enhance the aroma and taste of this sauce. The roasted peanuts seasoning in peanut oil adds finishing to this spicy, out-of-the world sauce. The sauce can be stored in the refrigirator and used to mix with rice to make Puliogare rice. Puliogare rice can be a lunch box item. It is made during festivals, weddings and gatherings in South India. It can be eaten by itself or with some yogurt or curd.
PULIOGARE GOJJU RECIPE| PULIOGRE GOJJU|HUNASE GOJJU
PREP TIME: 5 HRS(INCLUDES SOAKING TAMARIND); COOK TIME: 45 MIN; TOT TIME: 5HRS, 45M APPROX;
Making puliyogare gojju/Hunase gojju:
- 3/4 cup tamarind
- 3 cups Hot water
- 1 cup Jaggery powdered/use organic powdered jaggery to taste
- 5 to 6 tbsp MTR Rasam powder/Home-made Rasam powder
- 2 tbsp salt or to taste
- 4-5 TBSP. White sesame seeds (roasted and powdered)
- 3/4 cup Peanut oil
- 2 TBSP chana dal
- 1 tsp Black pepper
- 1- 1/2 tsp jeera/cumin seeds
SEASONING FOR THE PULIYOGARE RICE :
- 4 TBSP Peanut oil
- ½ tsp Mustard seeds
- 1 tsp Urad dal
- ½ tsp Chana dal
- 2 Red chillies (broken into pieces)
- 1/2 cup peanuts
- 15 to 20 curry leaves
- 1 -1/4 cup Raw rice (Cook in water before mixing sauce)
- 4 TBSP of Puliyogare Gojju
- 3 to 5 tsp of Masala/ Spice powder
FOR MAKING SAUCE/GOJJU:
- Wash and soak the tamarind in boiled water for 3 to 4 hrs. Soaking it overnight also works.
- Squeeze the pulp and sieve it into a thick big pan.
- Keep the kadai or pan on the burner and let it boil on medium heat.
- Meanwhile, roast the sesame seeds,cool it and then powder it, keep it for later use.
- After 10 minutes of boiling, the pulp begins to become thick.
- Now add Jaggery, rasam powder and mix well.
- After ten minutes of cooking on low heat, add salt and the Seasame or Til powder, let it boil for few minutes.
- Finally add the peanut oil and mix well. Let the sauce simmer on low heat till the sauce glistens for about another 10 minutes.
- Turn off heat and cool the gojju or sauce completely before storing in a dry container in the refirgerator.
How to make the Masala/Spice powder:
- Roast the chana dal until the dal turns golden brown. Transfer it to a bowl.
- Next roast black pepper, and jeera on a medium flame. Allow it to cool, then put all the three ingredients into the grinder and powder them.
Mixing of Cooked Rice & Puliogare Gojju or Sauce:
- Cook rice in advance and cool the cooked rice in a big bowl. The rice grains should be separate and not sticking to each other.
- After it cools, mix the 3 TBSP of Puliyogare Gojju and mix it evenly.
- Heat peanut oil on medium heat in a pan.
- Once the oil is hot, add mustard seeds and let it splutter.
- Next add urad and chana dal and fry it until the dal turns golden brown.
- Put peanuts and fry it till it becomes crunchy.
- In the end add red chillies, curry leaves and turn off the heat.
- Add 3-4 Teaspoon of masala/spice powder to the seasoning followed by 3 – 4 Tablespoons of Puliogare Gojju and mix well.
- Transfer this gojju-seasoning mix to the cooked rice in the bowl and mix well with your hand.
- Leave this rice aside for half an hour and enjoy the spicy Puliogare Rice in your dabba/lunch.
NOTES: Cook the sauce on low heat and stir it often to avoid burning.
Appehuli|Maavinakayi Saaru|Raw Mango Rasam is a digestive tangy juice prepared from raw mango, green chillies. We generally eat the sour mango with salt and chilli powder. But this is a “Malnad” or North Karnataka preparation that is simple and can be served as an appetiser. Mango has Vitamin C and is packed with anti oxidants that help in lowering blood sugar levels and blood pressure.
APPEHULI|MAAVINAKAYI SAARU|RAW MANGO JUICE
PREP TIME:12M COOK TIME:3M; TOTAL TIME: 15 M
- 1 MEDIUM RAW MANGO(Thothapuri or Omelette variety)
- 1-2 GREEN CHILLIES
- SALT TO TASTE
- JAGGERY TO TASTE
- PINCH OF ASAFOETIDA
- 1/2 TSP MUSTARD SEEDS
- 1 RED CHILLY
- 1/2 TSP OIL
- CURRY LEAVES A FEW
- 1/2 LITER WATER
- Wash the mango and peel its skin. Grate it with a grater and transfer the pulp to a grinder.
- Grind mango pulp, green chilly, hing, jaggery, salt into a paste by adding sufficient water.
- Strain this mixture in a big bowl.
- Do steps 2 and 3 for two more times till you get a light juice and throw the remaining pulp.
- Adjust the salt and sweet content as per your taste buds.
- For seasoning add mustard seeds into half teaspoon of oil. Let it splutter.
- Add the red chilly and curry leaves after turning the heat off.
- Stir it a few times and transfer it onto the mango juice.
- Enjoy the Appehuli saaru or Maavinakayi saaru or Raw Mango juice as an appetizer.
Stuffed Brinjal | Badanekai Yennegayi Recipe is prepared with small, purple or green variety brinjals that are stuffed with spices and cooked in an aromatic masala. Instead, you can also use big brinjals or eggplants and cut them into pieces. I have used the green brinjals here in the picture but I have cut them up into pieces. This recipe is prepared in the south in different ways, but the basic ingredients are coconut, peanuts, sesame seeds, chillies and oil. Stuffed brinjals can be prepared for lunch or dinner and it goes well with roti, chapathi, jolada rotti.
STUFFED BRINJAL RECIPE| BADANEKAI YENNEGAYI
PREP TIME:10 MIN; COOK TIME: 20 MIN; TOTAL TIME: 30 MINS; SERVINGS: 4
GRIND INTO A PASTE:
- 1/2 Cup Peanuts (roasted till golden)
- 1 Tbsp. Sesame seeds
- 2 tsp. Coriander powder
- 1 tsp. Jeera powder
- 8-10 Byadagi red chillies
- Tamarind very small quantity (2 rupee coin size)
- 1 tsp. Jaggery
- 1 cup grated coconut
- 1/4 tsp. Turmeric
- 1 Tsp. oil
- 8 small brinjals or 1 big purple brinjal
- 4 Tbsp. oil
- 2 tsp. Mustard seeds
- 1/4 tsp. asafoetida
- curry leaves
- Cut or slit the small brinjals crosswise without detaching the stalk. Store them in salt water till you prepare the following masala paste.
- Heat a pan, add one teaspoon of oil. Fry the peanuts till golden brown, keep it aside.
- Next in the same pan add the sesame seeds and fry till they splutter for about a minute, add broken red chillies, mix continuously and turn off heat.
- After the fried ingredients have cooled down, put them in a grinder along with the coriander – jeera powder, coconut, jaggery, turmeric, tamarind, salt and grind them into a fine paste with little water.
- Next drain the brinjals from the water and stuff it with the above paste. Retain the remaining masala for later use.
- In a wide pan, add oil and add mustard seeds, add asafoetida after the mustard splutters.
- Next on a medium-low flame, add curry leaves and the stuffed brinjals one by one.
- Close the lid and let it cook for 3-4 minutes. Turn the brinjals using a spoon to the other side and cook this side for 3 minutes.
- Next add the remaining masala paste with 1/2 cup water and add salt to taste.
- Cook the brinjals for 10 minutes on medium flame or till cooked.
- Taste the masala and adjust the water or salt consistency. Enjoy it hot with rotis for lunch or dinner.
Mooli Paratha is a popular Punjabi flattened bread made out of whole wheat flour, grated radish and spices. Paratha can be eaten for breakfast, lunch or dinner. A simple side dish like Tomato onion raita, cucumber raita, plain curds or pickle can be the accompaniment. Parathas are filling and healthy and they can be made in a variety of ways. Radish could be substituted with carrot or cauliflower.
Mooli Paratha can be made in two different ways. I have made using the simpler version that is to add all the ingredients to the flour, make it into a masala dough, roll, cook and serve. This is faster and you can follow this method when you have less time. The other method is to make a stuffing out of the radish, put this in the chapathi dough, make them into a ball, roll and then cook till done. Both ways are alright and you can try both and follow whichever suits you.
MOOLI PARATHA |RADISH PARATHA
PREP TIME:15 MIN; COOK TIME: 20 MIN; TOT TIME: 35 MIN; SERVINGS: 6
- 2 Cups Whole Wheat Flour
- 1 Tsp. oil
- Water ( to knead the dough)
- 2 Medium Sized Radish /Mooli grated
- 1 Tsp. Red Chilli Powder
- 2 Tsp. Coriander powder
- 1/2 Tsp. Garam masala
- 1/2 Teaspoon Ajwain /Carom Seed
- 1 Green Chilli, finely chopped
- Salt to taste
- Oil to cook the Parathas
- Take whole wheat flour, little salt and oil in a large bowl.
- Also add Red Chilli Powder, coriander powder, garam masala , green chillies, Ajwain (Carom Seeds), coriander leaves and Salt to the bowl.
- Mix all the ingredients.
- Rinse, peel and grate the radishes and add them to the above flour mixture.
- Add water slowly and knead to make a soft dough. Take care not to add too much water as the radish will leave some water.
- Keep the dough aside for ten minutes. If the dough becomes too soft add a little more flour or atta to make it more consistent.
- Divide the dough into 6-8 equal parts.
- Take the dough ball and make small balls with your hands.
- Next flatten them using a rolling pin and a board. Use dry flour on the board and make slightly thick rotis on the board.
- Heat a frying pan, add little oil on it and cook the paratha on medium heat.
- When bubbles form, add little oil to this side and flip the Mooli paratha.
- Cook both the sides on medium heat or till both sides turn golden brown.
- Store the cooked Mooli paratha in a hot box after applying ghee to it(optional). Serve it with cucumber raita or plain curds and pickle.
VANGIBATH RICE | BADANEKAYI ANNA recipe is a quintessential rice dish in Karnataka. If you like brinjals or Vangi or Badanekayi then you will relish this rice dish. Vangibath rice requires Vangibath powder or a masala powder that you add while cooking the brinjals and then finally cooked rice is mixed to make a delicious rice dish. Vangibath rice can be made for breakfast, lunch or dinner. It’s a very nice lunch box recipe and can also be prepared for guests and during festivals. Its best eaten as is or with cucumber raita.
VANGIBATH RICE | BADANEKAYI ANNA
PREP TIME: 10M; COOK TIME: 15M; TOTAL TIME: 25M; SERVINGS: 3
- 1 cup rice or 2 cups of cooked rice
- 4 medium badanekayi/vangi/brinjal/eggplant
- 4 -5 TBSP oil
- 1 tsp mustard seeds
- little Hing/asafoetida
- 1 TBSP urad dal
- 1/2 TBSP channa dal
- few curry leaves
- little turmeric powder
- 3 TBSP Vangibath powder(recipe available)
- 1 tsp Jaggery
- 2 Tsp Tamarind juice
- salt to taste
- 2 TBSP shredded dry coconut optional
- Wash and cook 1 cup of rice (Sona Masoori rice) and spread it on a plate so that the rice grains won’t stick to each other.
- Wash and cut the eggplant 1½ inch long length wise. Keep the cut brinjal in water to avoid discoloration.
- Heat the oil on medium heat in a thick bottom pan. Once it is hot enough, add mustard seeds. Once the mustard seeds pops, add the dals. Fry it until it turns golden brown. Add hing in the end, followed by turmeric powder and curry leaves.
- Squeeze the water from the cut eggplant and add it to the seasoning and mix it.
- Cover it and cook it for 5 minutes on medium flame.
- After 5 minutes add salt and tamarind juice and mix it. Cover the brinjals and cook it for a few more minutes.
- Now add the home made vangibath powder(click on the link for the recipe), jaggery and grated dry coconut. Mix it well and leave it on low heat until the oil leaves the palya/mix.
- Now add the rice, mix it gently.
- Cover the Vangibath and leave it on low flame for another 5 minutes so that the rice sets with the masala.
- Turn the heat off and enjoy the aromatic Vangibath that you made with our original Vangibath powder with papads, or raita .
Avial Kerala mixed vegetable curry is an essential curry in your everyday cooking. Its a mixed vegetable curry with a coconut gravy and it is mildly spiced. Avial is a Kerala dish and I make it when I have lot of vegetables and the green plaintain in the house. Avial is a Sadya dish and it is a must on the Onam festival day. Serve Avial with dosa, appam, Chapathis, rice or puris.
AVIAL-KERALA MIXED VEGETABLE CURRY
PREP TIME:15 MINS; COOK TIME: 15 MINS; TOTAL TIME:30 MINS
SERVING-3-4; AUTHOR-LAKSHMI BANGALORE
- 3 Cups-Mixed Vegetables (Beans, Peas, Raw Plantain, Carrot, Potato,Cauliflower)
- Water to cook
- Salt to taste
- Few Curry leaves
- 1-1/2 tsp Oil- Coconut or any oil of your choice
- 1 tsp Mustard seeds
To grind to a paste:
- 3/4 Cup Grated coconut
- 1 Tsp cumin seeds
- 3 green chillies
- 1/2 Cup curd
- 1-1/2 Tsp rice flour (for thickening the gravy)
- Clean and cut all the vegetables into long strips.
- Boil all the vegetables of your choice with little salt.
- Meanwhile grind the freshly grated coconut, chillies, yogurt, turmeric, cumin and rice flour into a paste and keep aside.
- Once the vegetables are half cooked add the ground coconut mixture into it and cook on a low flame.
- In a pan add the oil of your choice, mustard seeds, heat and let the mustard splutter.
- Turn the heat off and add the curry leaves.
Ragi rotti or Finger Millet Rotti or Ragi roti is a nutritious flat bread made out of finger millet or Ragi flour that is usually eaten for breakfast in Karnataka, India. Ragi or finger millet is one of the most nutritious and healthy cereal. It is a staple grain in Karnataka and is rich in calcium, iron, fibre. Other than ragi rotti, it is often used to make ragi ball, ragi dosa, ragi malt, ragi ladoo, ragi biscuit etc. We can add vegetables like cucumber, carrot, zuncchini, radish, onion and greens such as coriander, methi to make it even more healthy and tasty. I have used Jowar or Sorghum in addition to Ragi flour to make the rotis. It increases the nutritional value of the roti.
RAGI ROTTI OR FINGER MILLET ROTTI OR RAGI ROTI
PREP TIME:15Mins; COOKING TIME:15Mins;TOtal Time:30Mins
SERVINGS:3-4; AUTHOR:LAKSHMI BANGALORE
- 1 cup Ragi flour
- 1/2 cup Jowar flour
- 1/2 tbsp cumin seeds
- 1/4 cup carrot
- 1/4 cup cucumber
- 1/2 cup onion
- 8-10 curry leaves
- 2-4 green chilies
- 2-4 tbsp coriander leaves
- Warm water as required
- Oil to make rotti
- Salt to taste
- Butter or ghee
- Clean and cut coriander leaves, curry leaves and finely cut the green chilies.
- Grate the cucumber, carrot and finely chop the onion.Keep aside.
- To a mixing bowl, add ragi flour, jowar flour, onion,green chilies,carrot,cucumber,curry leaves,cumin seeds, coriander leaves.
- Add salt as required and mix all the ingredients well.
- Add warm water to the above mixture little by little until you get a soft dough. Divide it equally to 5 or 6 portions.
- Take one portion of the dough and start patting on a non-stick tawa. Pat it into thin round rotti.
- Smear some oil on the rotti and cover the tawa.
- Cook both sides for about 3-4 minutes each.
- Take out the rotti once it stars browning. Smear some butter on the rotti.
- Serve the healthy ragi rotti with butter or ghee, coconut chutney, curd, pickle, chutney powder.
Majjige huli is a traditional Indian yogurt or curd based curry prepared with ash gourd or winter melon and coconut. Majjige Huli can also be prepared with bottle gourd or cucumber or green leafy vegetables like spinach or dantu, but the most preferred vegetable is ash gourd or boodugumbala kaayi since it is good for weight loss and ideal for diabetes. It is one of the dishes served in traditional south indian plaintain meals. This dish is similar to the Gujarati preparation Khadi except that here we use coconut. This healthy yogurt based curry is usually served for lunch or dinner with hot steamed rice and can be prepared easily.
MAJJIGE HULI | ASH GOURD IN CURD BASED CURRY
PREP TIME:10Mins; COOKING TIME:20Mins;
SERVINGS :2-3; AUTHOR:LAKSHMI BANGALORE
- 2 cups plain yogurt or curd
- 250 gms Winter Melon
- 1/2 cup freshly grated coconut
- 2 tbsp chana dal (soaked for 1 hour)
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 2 green chillies
- 1/2 inch ginger
- 3-4 sprigs of coriander
- 8-9 curry leaves
- 2 tbsp oil
- Pinch of Asafoetida
- 2 dried red chillies
- salt to taste
- Wash, rinse and soak chana dal for an hour and keep aside.
- Peel and cut the ash gourd into small cubes and boil with turmeric the chunks in salted water until soft.
- Grind grated coconut, broken green chilies, cumin seeds, chopped ginger, coriander leaves, soaked chana dal and blend into a smooth paste.
- Heat oil in a utensil add mustard seeds and wait till it splutters. Add the asafoetida, red chillies and curry leaves. Lower the heat.
- Add the blended coconut paste with 1 cup of additional water and boil it.
- Add the cooked ash gourd chunks to the pan and cook in the masala for about 4-5 minutes.
- Mix well and adjust the salt and water content to give it a medium gravy consistency.
- Add yogurt to the gravy, mix very well and serve this healthy dish with hot steamed rice and pickle.
PEPPER RASAM-Is a light, watery rasam made out of pepper, cumin, tomato and tamarind pulp. Pepper rasam or Milagu Rasam (in tamil) and Menasina Saaru (in kannada) is a spicy rasam that can be eaten on a rainy day with hot rice and ghee and maybe with a papad. If you have a cold I suggest you drink this watery rasam for a speedy recovery. Or if you have eaten heavy food the previous day or eaten outside because of travelling, this is a rasam that gives you a satisfaction of both the taste buds and the tummy. Pepper and Cumin are spices which have a fiery taste and known for their digestive properties. Pepper prevents gas formation and the outer layer of pepper helps to burn fat cells, an added advantage.
PEPPER RASAM| MILAGU RASAM | MENASINA SAARU RECIPE
PREP TIME:10Mins; COOKING TIME:15Mins; TOTAL TIME :25Mins;
SERVINGS :3 -4; AUTHOR:LAKSHMI BANGALORE
- 1 large Tomato
- 1 Tbsp Tamarind extract
- 1 Tsp. Jaggery
- 2 teaspoon black pepper
- 1 teaspoon cumin seeds
- 1-2 garlic cloves(optional)
- 1 Tsp oil or ghee
- 1 teaspoon mustard seeds
- Few curry leaves
- 1 pinch Asafoetida
- 1 dry red chilies
- ¼ teaspoon turmeric powder
- salt to taste
- 1 Tbsp chopped coriander leaves
- Dry roast pepper and cumin seeds, cool them, powder them and keep it aside.
- Grind a chopped tomato into smooth liquid.
- Boil the tomato liquid with tamarind extract. Add turmeric, salt, jaggery and water as required.
- Now add the coarsely crushed mix of black pepper and cumin. Boil for 3 to 4 minutes.
- Adjust the water required. Turn off heat after a minute.
- Heat oil or ghee(preferably) in a pan for tempering. Add Mustard seeds first and let them crackle. Then add red chilly, garlic (optional), curry leaves and asafoetida. Add this seasoning on top of the prepared Rasam.
- Add coriander leaves. Serve the pepper rasam hot with rice or give it to drink all by itself.