Simple stir-fry using minced broccoli and carrot along with dal powder to make this puttu like poriyal.
Broccoli Carrot Poriyal / Minced Broccoli Carrot Poriyal / Porial / Thoran / Stir-fry / Vepudu / Dry Fry
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Snake Gourd is called Podale in Konkani. Mostly this vegetable is stir-fried like poriyal or used with dal to make kootu varieties. But to my surprise.. one Goan restaurant served them as appetizer in a buffet and that's how I got the idea for this recipe. Well.. those were deep fried with semolina and stuffed with meat. You must have probably had a shot of these if you've already tried any of those Mangalorean style buffets.
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How about Camouflaging the beets ??? Here is an interesting one which I found this week "Golden Beets", these are born as beetroots with golden orange skin and light yellow flesh with sweet, delicate and mild flavour of beetroot and some of carrots too. After cooking they look like cabbage stir-fry… but with all the benefits of beetroot.
Beetroot Fry / Beetroot Poriyal / Thoran / Vepudu / Kosambari / Indian Salad / Stir-fry / Golden Beets / Orange Beets / Yellow Beets
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Soya chunks real source of proteins..can replace very well the mutton r chicken for vegetarians..if we cook these chunks in hot water n grind slight coarsely in mixie gives us soya chunks keema, they will ressembles very well like meat keemas..i prepared as kurma with these soyachunks keema, they turned very well n an excellent side for rice, idlies, chappathis, parottas as well as for dosais..here we go..
Soya meat Keema curry/Soyachunks Keema gravy/Soyameat Keema korma
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Chalna / Salna is typically a term related to non-veg category, its the watery leftover gravy from any meat curry preparation, mostly mutton or chicken. There isn't a vegetarian version and even if any veggies added to it, its termed as Saagu. Here I've created a vegetarian style salna which tastes pretty decent and could be one good quick gravy for roti / idli / dosai.
Salna / Vegetarian Salna / Sagu / Saagu / Chaaru / Meatless gravy
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Bharwan ~~~ Stuffed, Bhindi ~~~ Okra / ladys Finger, is nothing but Stuffed Okra preparation typically a Gujarati dish. Authentic gujarati preparations are made without onion and garlic, mostly plain dry curry, slightly bland. This is one such dish with mild spices powder stuffed in okra and stir fried. But in my recipe here… I've taken this Gujarati dish to one step ahead, making it spicy with our own tamilian touch. Karam.. Manam.. Gunam gonda Stuffed Vendakkai..
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Smacking hot Karaikudi style Black peppercorn gravy.
Black Peppercorn kuzhambu / Peppercorn Gravy / Milagu Kuzhambu / Pathiya Kuzhambu / Karaikudi / Chettinad Milagu Kulambu / Kolambu / Kuzhambu / Spicy tangy gravy
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Its a good practise to include some kind of herbal greens / spice once in while in our normal diet. In India these are available in abundance and is seen in markets fresh almost throughout the year. But its the opposite state here and much harder for us to locate one such items in the market. Indian stores sometimes have fresh bunch of curry leaves which is one item loaded with healing properties and can't afford to be missed.
Curry leaves Kuzhambu / Kulambu / Kolambu / Kari Leaves / Karuveppilai gravy / kaara Kuzhambu
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A regular in south indian households..
Pumpkin or white gourd is very good for the heart, destroys the excessive humors of bile and phlegm in the body, very nourishing, semen builder and nourishment to the pregnant woman during their pregnancies and also clears away the constipation during that time.
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Lotus Roots anyone???? . . . → Read More: Lotus Root Kuzhambu