French Beans Foogath Recipe

French Beans Foogath is a Goan Stir fry served with Rice and Varan. Diagonally sliced French Beans, are stir fried in Coconut oil and garnished with coriander leaves.

Ingredients :

  • 250 gms French Beans
  • 4 green chillies slit
  • 1 medium sized onion
  • 1 sprig of Curry leaves
  • 1tsp mustard seeds
  • 1/2 tsp Urad dal/Split Black Gram
  • 1 tsp Jeera /Cumin seeds
  • 1 tbsp oil
  • 3 tbsps grated Coconut
  • A pinch of Haldi /Turmeric
  • Salt

Method :

String the Beans, wash and slice them diagonally. Chop the onions and coriander leaves. Heat oil in a pan. Add the mustard and Urad Dal. After the mustard splutters add the Jeera, green chillies and Curry leaves. Toss. Add the onions and salt. Roast till the onions turn translucent. Add the Turmeric, toss and tip in the Beans and coconut. Sprinkle a little water and cover and cook on a gentle flame till done. Garnish with coriander leaves and serve hot.
Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Breadfruit Stir Fry Recipe

This is a simple but delicious Stir fry and since Breadfruit is seasonal, I make the most of it during the season. The trick is to slice it as thinly as possible so that it gets cooked evenly and quickly. You can serve it with Rice, Roti or can even have it with Poori. I prefer to eat mine as is !

Ingredients :

  • 250 gms Breadfruit
  • 1 tbsp Chilly powder
  • 1 tsp Hing/asafoetida
  • 1 tbsp Coconut oil/ or oil of choice
  • 1 tsp Mustard
  • Salt

Method :

Deskin and slice the Breadfruit thinly and uniformly. Heat oil in a pan. Drop in a tsp of mustard and after it splutters add the Breadfruit, chilly powder, Hing, and salt. Mix thoroughly. Sprinkle a little water and stir fry on a gentle flame till done. Serve hot.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Bittergourd Tallasani /Stir Fry

This Stir Fry is a little different from the usual stir fries as it has a tangy and sweet taste to it. This is basically to tone down the bitterness of the vegetable. Seasoned with Garlic, the Bittergourd Stir fry goes well with both Rice, Roti or Phulka.

Ingredients :

  • 2 medium sized Bittergourds
  • 15 cloves garlic
  • 1 small raw mango sliced
  • A small lump of jaggery
  • Salt
  • Chilly powder as per requirement
  • 1 tbsp Oil

Method :
Wash and slice the Bittergourd in semi circles. Crush the garlic gently. Heat oil in a pan. Add the crushed garlic and roast till it turns a golden brown. Add the sliced bitter gourd, salt and chilly powder and cook on a gentle flame till almost done sprinkling a little water to keep the vegetable moist. Add the sliced raw mango and jaggery and cover and cook till the raw mango is cooked and the Bittergourd absorbs all the flavours. Serve hot.

Note: Tamarind paste can be used instead of Raw mango when mangoes are not in season. This recipe calls for a heaped tablespoon of tamarind paste. The rest of the procedure remains the same.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Kerala style Potato and Onion Stir Fry /Nadan Urulakizhangu Mezhukupuratti Recipe

It is the seasoning used in the Potato and Onion Stir fry popular in all the regions of India, which makes each of them unique! The oil used differs too, hence the taste too is varied. Posting a Potato and Onion Stir Fry the Kerala way today.

Ingredients :

  • 3 potatoes
  • 2 onions
  • 1 dry red chilly broken
  • 1 green chilly
  • 2 flakes of Garlic
  • 1 sprig curry leaves
  • 1 tbsp Coconut oil
  • 1/4 tsp Mustard
  • A large pinch of Haldi /Turmeric powder
  • Salt

Method :

Peel and wash the potatoes. Slice them thinly lengthwise and tip them into a bowl of water to prevent discolouration. Slice the onions, crush the garlic and slit the green chilly. Heat oil in a pan. Add the mustard, and after it splutters add the slit green chilly, broken red chilly bits, garlic, curry leaves and toss for a minute. Drop in the onions, potatoes, salt and Haldi. Mix thoroughly. Sprinkle a little water and keep stirring till the potatoes are done.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Chana /Black Chickpeas Stir Fry Recipe

This is traditionally prepared in South India on auspicious ocassions. No onion or garlic is used as it is not considered Sattvik, hence cannot be offered to the Lord. Seasoned in coconut oil with a simple seasoning, it has its own unique taste.

Ingredients :

  • 250 gms Chana/Chickpeas
  • 6 green chillies
  • 1 dry red chilly
  • Salt
  • 3 sprigs curry leaves
  • 1 tbsp oil
  • 1 tsp mustard
  • 1/4 tsp Hing/asafoetida
  • 4 tbsps grated coconut

Method :
Soak the chickpeas for 8 hours. Pressure cook them with salt. Chop the green chillies and the dry red chilly. Heat oil in a pan. Add the mustard and after it splutters add the green chillies, red chilly, curry leaves and hing. Toss. Drop in the cooked chickpeas. Boil well till all the water is evaporated. Garnish with grated coconut.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Raw Banana Peel/Ethakka Tholi Thoran stir fry Recipe

This preparation is best out of waste. The peel of Raw Banana which is high in nutrients is finely chopped and seasoned. Seasoning depends on one’s choice, but the authentic one calls for use of onions. It tastes good without them too, and goes well with Rice or Roti.

Ingredients :

  • Peel of three Raw Bananas
  • 2 onions
  • 2 tbsps grated coconut
  • A pinch of Haldi/Turmeric
  • 3 green chillies
  • 1/4 tsp Jeera/Cumin seeds
  • 1 tbsp oil
  • 1/2 tsp Mustard
  • 1 sprig curry leaves
  • Salt

Method :

Wash and chop the Raw Banana Peel thinly. Slice the onions. Heat oil in a pan. Add the mustard and after it splutters add the curry leaves and sliced onions. Add salt and roast till translucent. Add the chopped peel and stir fry on a gentle flame. Grind the coconut, green chillies and Cumin seeds to a coarse paste. Tip it along with Turmeric into the onion and peel mixture. Cook till done. Serve hot.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Kerala style Okra fry/Vendakka Mezhukupuratti Recipe

This stir fry goes well with Rice as well as Roti because of the generous use of onions in this recipe. Simple but flavourful. I have tried making it without the onions too, but prefer the ones with the fragrance of lightly sautéed onions.

Ingredients :

  • 200 gms Okra/Bhindi/Vendakka
  • 2 large onions
  • 1 tbsp Kashmiri Chilly powder
  • 1/4 tsp Haldi/Turmeric powder
  • 2 cloves garlic
  • Salt
  • 2 tbsps oil
  • 1 tsp Mustard
  • 1 sprig curry leaves
  • 2 tbsps grated coconut

Method :

Wash and, pat dry the Okra. Snip off ends and chop fine. Slice the onions thinly. Heat oil in a pan. Add the mustard and after it splutters add the onions, curry leaves and salt. Roast till the onions turn translucent. Add the chilly and turmeric powders. Sauté for a few seconds. Add the Okra and stir fry till done on a gentle flame. Garnish with coconut and serve hot.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

French Beans Thoran/Stir Fry Recipe

Thoran is essentially a Keralite synonym for a stir fry. A dash of coconut oil is used to season the vegetable. Ginger and onion may or may not be used in the seasoning depending on one’s preference. It is usually garnished with coconut.

Ingredients :

  • 200 gms French Beans
  • 1 inch piece of ginger
  • 2 green chillies
  • 1 tsp Coconut oil
  • 1 tsp Mustard
  • 1 sprig curry leaves
  • Salt
  • 2 tbsps Coconut

Method :

String the French Beans and wash them. Chop them into desired size. Mince the chillies and grate the ginger. Heat oil in a pan. Add the mustard and after it splutters add the green chillies, curry leaves and ginger. Toss. Add the French Beans and salt. Mix well. Sprinkle a little water and stir fry on a gentle flame till done. Garnish with coconut.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Carrot Thoran/Stir Fry Recipe

Stir fries are a common accompaniment to Rice in South India. They are known as Upkari, Thoran, Poriyal and Vepadu depending on the region where they come from. This is a simple and delicious Stir Fry made of Carrots which is called Thoran in Kerala.

Ingredients :

  • 200 gms Carrot
  • 3 tbsps grated Coconut
  • 2 green chillies
  • 1 small onion
  • 1 tsp Coconut oil
  • 1 tsp Mustard
  • 1 sprig Curry leaves
  • Salt

Method :

Peel the Carrot, wash and grate it. Mince the green chillies. Chop onions fine. Heat oil in a pan. Add the mustard and after it splutters add the chillies, onion and curry leaves. Roast till the onions are translucent. Add the grated carrot, salt and coconut . Toss on a high flame for a minute and serve immediately.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Red Cowpeas Stirfry Recipe

A variety of dishes can be made from Red Cowpeas also known as Lal Chowli or Tambdi Alsandya Bee. Stir fries, Coconut based Gravies, Chaat, Soup, the list goes on. Posting a simple stir fry today.

Ingredients

  • 125 gms Lal Chowli / Red Cowpeas
  • 5 dry red chillies broken into bits
  • A large pinch of Hing/asafoetida
  • Grated coconut for garnish
  • 2 tbsps Coconut oil
  • 1 tsp mustard
  • Salt

Method :

Wash and pressure cook the Red Cowpeas with salt. Heat oil in a pan. Add a tsp of mustard and after it splutters add the broken red chilly bits. Toss. Drop in the cooked Lal Chowli. Boil well till all the water is absorbed. Tip in the Hing. Garnish with coconut. Keep aside for ten minutes for the flavours to infuse before serving.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.