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 Dill with sateed mushroom in peppery masala. Fresh Dill is very fragrant and sweeter with little bit of fennel and ajwain flavour. Suits well for soups, pickles and some curries. Here is my attempt to combine it with Mushroom and pepper. Mushroom Masala / Dill Masala / Mushroom Pepper Masala with Dill / Dill Curry / Dill Saute / Dill Fry / Dil German ~ Dill Hindi ~ Sowa Tamil ~ Sataguppi, Guppai . . . → Read More: Dill Mushroom Masala  Paruppu Usili is a South Indian dry lentil curry preparation. Paruppu ~ lentil, Usili ~ Crumbled is teamed with Asparagus to form a scrumptious poriyal. Asparagus ??? quite a scary veggie for first timers to inculcate in Indian cooking. But trust me… it tastes pretty decent compared to Broccoli. In my opinion, fresh raw asparagus tastes like raw peanuts (crunchy and munchy) and cooked tastes somewhere between soft green peas and beans. . . . → Read More: Asparagus Paruppu Usili  Green brinjals sauteed in Idli milagai podi with rich seasonings. This quick veggie fry is very popular among Mudaliar community in some parts of Tamil Nadu. Happened to taste in one of my friends place and since then was craving for this dish. Traditionally its made with purple brinjals but tried mine with Thai eggplants for a change. . . . → Read More: Green Brinjal Curry This dish is with black gram beans and tomatoes blended into a thic richy spiced butter sauce. Ideally served as main dish with jeera rice, naan / chapatis.. . . . → Read More: Dal Makhani  Long beans, are like any other beans except, its pod grow longer, about half a yard long and hence its also known as Yard long beans. They belong to the legume family (Cowpea / Blackeyedpea) and taste similar regular green beans but with less sweetness. Good when stir fried or steamed. Here's a simple stir fry version seasoned with Indian spices. Normally a bunch might have about 50 to 60 beans, my recipe is for half of that. They can be refridgerated for 2 days but taste better when fresh and bright green. . . . → Read More: Long Beans Poriyal  Masoor dal, is a kind of red lentil mostly used in Northern India. They come as Saboot (whole ) or in split form and are quite bland tastwise. They suit for dhal preparations, sambar or khathi lentil or mudda varieties but something extra needs to be added to make it palatable. Normally we would prefer this dal with combination of veggie, well seasoned and spice it up to include in our diet. This is a thick version of sambar with my choice of veggie(brinjal), flavoured with garam masala included sambar powder. . . . → Read More: Masoor Paruppu Sambar  Fuzzy Melon is a winter squah, rather call it this way, as it has got all the qualities of a winter squash than a melon. Grown in abundance in South East Asia and quite popular in other countries too. Though the name looks unfamiliar, its quite native to our region and in simple nothing but immature Neer Poosanikai. English ~~~~ Ash Gourd, Fuzzy Melon, Wax Gourd, Winter Melon, White Gourd Tamil ~~~~ Neer Poosanikai Telugu ~~~~ Boodida Gummadikaaya . . . → Read More: Fuzzy Melon Sambar  Sauteed Pearl onions (Chinna Vengayam / Sambar onions / Shallots) in tangy Dhal water. Bored of regular rasam???? try this for a change, quite rare and mostly prepared only in the country side. Vengaya Rasam / Sambar Vengaya Rasam / Pearl Onion Rasam / Chinna Vengayam Rasam) . . . → Read More: Onion Rasam  Indian Broad Beans cooked in tangy chunky tomato onion gravy. English ~ Broad Beans Tamil ~ Avarakkai Telugu ~ Chikkudukaya Hindi ~ Sem Kannada ~ Avarekayi Malayalam ~ Avara . . . → Read More: Indian Broad Beans Curry  Fresh fenugreek herb sauteed and seasoned. English ~~~ Fenugreek leaves Tamil ~~~ Vendhaya Keerai Telugu ~~~ Menthi Kura Punjabi ~~~ Methi Kannada ~~~ Menthe, Mente Malayalam ~~~ Uluva . . . → Read More: Vendhaya keerai Poriyal |
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