Broccoli curry

When I moved to a different country I was not getting many vegetables that were available in India. So I tried broccoli which is considered to be a nutritious vegetable. Broccoli curry is one of the dishes I tried and the outcome was really tasty. The procedure is very simple, toss the broccoli in onion and tomato mixture with regular spices. This curry serves best as sides for poori/roti/chapathi.

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Preparation time: 15 min
Cooking time: 30 min
Serves: 2
Category: side dish
Cuisine: Indian
Recipe by Vidhya

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Ingredients

Broccoli - 250 grams

Tomato - 1 Medium sized, finely chopped

Onion - 1 Medium sized, finely chopped
Garlic - 2 pods finely chopped

Kadugu or Mustard seeds - 1 spoon

Turmeric powder - 1/4 spoon

Chilli Powder - 1/2 spoon or as per your taste

Garam masala powder - 1/2 spoon

Salt - as per your taste
oil - 1 spoon

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Method

• Remove the florets, wash and keep it aside.
  
• Chop onion, garlic and tomato.
  
•  In a kadai, add a table spoon of oil, when it is hot add mustard seeds.
  
• Once the mustard seeds splutters, add onion and garlic and fry till onion turns transparent/golden brown.
  
• Now add chopped tomatoes add a pinch of turmeric powder. Mix it well and cook until tomatoes become mushy.
  
• Add chilli powder, garam masala powder and salt.
  
• Give a stir and add broccoli. Mix it well with cooked curry.
  
• Close it with lid and cook for 15 - 20 min in medium heat. Stir occasionally. Sprinkle little water in between/when curry looks dry.
  
• When it is all blended Broccoli curry is ready to serve.
  

Sepankizangu/Taro fry

In everyday meal we include one or other usual poriyal/curry, this Sepankizangu fry is a special recipe which you can prepare as a curry for your regular meal. The fry is best to eat with sambhar, rasam or mor kuzhambu. This deep fry recipe so tasty and kids would love them, so it is totally worth cooking at least for twice in a month. And this can also be a quick snack for monsoon evenings. Very minimal ingredients, less time consuming, no much preparation work and totally tasty- Seppankizhangu/Taro fry. Look out for step by step procedure with photos below.

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Preparation time: 20 min
Cooking time: 10 min
Serves: 2
Category: porial/curry/evening snacks
Cuisine: Indian
Recipe by Vidhya

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Ingredients

Taro root/Seppankizhangu - 400 grms (this serves for 2)

Rice flour - 1 - 1 1/2 table spoon

Turmeric powder - 1/2 table spoon

Chilli powder - 3/4 - 1 table spoon depending on your taste

hing - a pinch

Salt - as per your taste

oil - for deep frying

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Method

• Boil the Taro root in pressure cooker for 5 whistles, it should not be too soft.
  
• Allow it to cool, removed the skin and cut into slices
• Add rice flour, chilli powder, turmeric powder and hing.
  
  
• Mix it well and set it aside for 10 min.
  
• In a kadai, add oil and allow it to heat. Try adding a small portion of mixture into the hot oil and it should rise immediately, now oil is ready.
• Start frying taro root in batches.
  
• When outer part changes colour, remove it and drain the oil in a tissue.
  
• Seppankizhangu/Taro fry is ready.
  

Notes:

• Sprinkle a generous pinch of chat masala and toss the fry. Your quick snack for a monsoon evening is ready.

Cauliflower and Potato Fry

Cauliflower and Potato Fry is a dry side dish goes well with roti/chapathi. Simple to prepare with very minimal ingredients tossed in these vegetables. When you are tired of using onions, tomatoes, garlic etc., this curry is the best choice. I usually prepare this for rotis, but this curry tasted best with spinach roti. Look out for step to step procedure with photos -Cauliflower and Potato Fry.

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Preparation time: 15 min
Cooking time: 25 min
Serves: 2
Category: Side-dish
Cuisine: Indian
Recipe by: Vidhya

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Ingredients

Potatoes - 5 small or 2 large potatoes chopped lengthwise

Cauliflower - 200 grams

Jeera or cumin seeds - 1 1/2 to 2 table spoon

Turmeric powder - 1/2 table spoon

Chilli powder - 1 table spoon or as per your taste

Garam masala - 1/2 table spoon

Salt - as per your taste
oil - 2 table spoon

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Method

• Chop the potatoes lengthwise as shown in the picture below. Soak them in water until we use it for cooking.
  
• Cut cauliflower into florets. Take a cooking vessel, fill it with enough water to submerge cauliflower. Add a table spoon of salt and a generous pinch of turmeric powder, allow it to boil. Now Add the florets and cook for 10 min. strain the water and keep the florets aside.
  
• In a kadai/pan, pour 2 table spoon of oil, when it becomes hot add jeera. You can reduce the heat to low now as jeera might get over fried.
  
• Add the chopped potatoes and give a stir.
• Add turmeric powder.
  
• Stir occasionally and cook potatoes for 15 min or until it is cooked. 
• Now add cauliflower and give a stir.
  
• Add chilli powder and salt.
  
• Stir it and allow it to cook for another 5 - 7 min.
  
• Add garam masala and cook for another 10 min in low heat.
  
• When it is all blended the curry is ready and serve Cauliflower and Potato Fry with roti/chappati.