Simple Keerai Poriyal using Swiss Chard.
Poriyal ~ Tamil
Thoran ~ Malayalam
Kura ~ Telugu
Palya ~ Kannada
Subzi ~ Hindi
Varai ~ Sri Lankan Tamil
Another great Chinese influenced dish, popular restaurant pick. Baby corn on cob deep fried and sauteed in Chinese sauces and stir fried with veggies.
Pan fried Yam Chips. (Karunai Kizhangu ~ Elephant Foot Yam )
Elephant Foot Yam – English
Karunai Kizhangu / Sennai Kizhangu – Tamil
Chenna – Malayalam
Suran – Hindi / Marathi
Karrapendalam – Telugu
Paneer cooked in rich yogurt based tomato onion gravy. This recipe can be cooked in two ways.. First being the royal way, sauteing everything in ghee, adding cream, garnishing with dry fruits and nuts … fully loaded with fat, "Shahi" literally meaning made to suit the royal table. Second being the humble low fat home style version. Here's my style of spicy Shahi Paneer and let you guys and gals to decide the category.
Ridge gourd cooked with split green gram (Moong dal / Pachai Paruppu) to make a semi thick lentil gravy. Tastes good as a side with Meen kuzhambu, Kara kuzhambu or Vatral Kuzhambu varieties or even goes well when mixed with rice with a drizzle of ghee.
Mixed vegetables flavoured in sour curd tempered in coconut oil. (Aviyal / Avial / Mixed Vegetable Curry)
Rajma ~ Red Kidney beans.
Masala prepared in simple tomato onion gravy with a hint of Punjabi style. This dish can be made with any variety kidney beans…Dark red, Light red or even Small Red Kidney beans works fine. (Rajma Curry / Red Kidney Beans Masala )