Simple Stir Fries - Vinaya's Culinary Delights

Gajar/ Carrot Thoran.

Posted on November 7, 2024November 7, 2024 by vinayaprabhu2

Gajar, as carrot is known in Hindi and other vernacular languages in India is used in a variety of savoury and sweet preparations. Posting a simple Thoran or stir fry which is served with rice and dal or with sambhar rice.

Ingredients:

250 gms carrot

1 large onion finely chopped

3 tbsps grated coconut

2 cloves of garlic

1 tsp chilly powder

A pinch of turmeric powder

1/2 tsp cumin seeds

1 dry red chilly broken into bits

2 sprigs curry leaves

1 tbsp oil

1 tsp mustard

Salt.

Method:

Peel the carrots, wash and chop them fine. Heat oil in a pan. Add in the mustard seeds and after they splutter add the dry red chilly bits and curry leaves. Toss. Add the finely chopped onion and saute for a couple of minutes. Add the chopped carrot, salt and sprinkle with water. Cover and allow to cook. Blend the grated coconut, chilly powder, turmeric powder, garlic and cumin seeds to a coarse paste. Tip it into the thoran and mix thoroughly. Sprinkle with a little water if it’s too dry and roast it till the coarse paste is well infused. Serve hot.

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Ghia/ Bottle gourd stir fry.

Posted on November 2, 2024November 2, 2024 by vinayaprabhu2

Ghia or bottlegourd is commonly used all over India. Though Halva made of bottle gourd is the most popular of preparations, a huge variety of other items like subzi, kofta, coconut based curries and stir fried are made from this humble vegetable.

Ingredients:

300 gms bottle gourd, peeled and chopped into fine bits

4 dry red chillies cut into bits

10 cloves of garlic crushed

1 tbsp coconut oil

Salt.

Method:

Heat oil in a pan. Drop in the crushed garlic and roast on a low flame to a rich golden brown. Add the chilly bits and toss. Drop in the chopped bottle gourd, salt and half a glass of water. Mix and bring to a boil. Lower heat and cook till done. Serve hot.

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Flat beans stir fry.

Posted on October 17, 2024October 17, 2024 by vinayaprabhu2

A simple, delicious and fragrant flat beans stir fry which is popular with the Konkani community. The flat beans are first strung, the pods opened and the mature seeds of any separated. The pods are then washed, chopped and stir fried in a teaspoon of oil with the bare minimum of seasoning..

The mature seeds are used along with potatoes in a coconut based gravy.

Ingredients:

250 gms flat beans strung, washed and chopped

2 dry red chillies

1 tsp coconut oil

1 tsp mustard

A pinch of jaggery

Salt

2 tbsps grated coconut.

Method:

Heat the oil in a pan. Drop in the mustard. After it splitters add the red chilly bits and toss. Drop in the beans, jaggery and salt. Add 1/4 glass of water and cook covered on a medium to high flame till it’s done. Garnish with coconut and serve as an accompaniment to dal rice.

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French beans and potato stir-fry.

Posted on October 6, 2024October 6, 2024 by vinayaprabhu2

A light, healthy and delicious stir fry, this French beans and potato stir fry is prepared in most Konkani speaking households as an accompaniment to rice and Dal. Minimum use of spices keeps the flavours of the vegetables intact.

Ingredients:

250 gms French beans

2 medium sized potatoes

3 green chillies chopped fine

1 tbsp coconut oil

1 tsp mustard

Salt

A pinch of Hing/ asafoetida

3 tbsps grated coconut.

Method:

Deskin the potatoes and chop them into tiny pieces. String the beans. Wash both the potatoes and the beans thoroughly and chop the beans fine. Heat the oil in a pan. Drop in the mustard and after it splutters drop in the finely chopped green chillies and asafoetida. Toss. Add the chopped beans and potato, salt and half a glass of water. Bring to a boil. Lower heat to minimum, cover and cook till done. Garnish with grated coconut and serve hot.

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Dondakaya Stir-fry

Posted on July 17, 2024 by vinayaprabhu2

A number of preparations of Dondakaya or Ivygourd are prepared all over India. The recipes differ from region to region. The spices used as well as the oil too differs. That is what makes every dish in India unique. Posting a Dondakaya Stir-fry the way it is made in Andhra Pradesh today.

Ingredients:

250 gms Dondakaya

Two bsps oil of choice

1 tsp mustard seeds

1 tsp chilly powder

1/3 tsp turmeric powder

2 sprigs curry leaves

4 tbsps of grated coconut

Salt

Method:

Wash the Dondakaya. Snip off the ends and slice into roundels. Heat oil in a pan. Add the mustard seeds and once they splutter add the curry leaves. Drop in the sliced Dondakaya, salt, turmeric and chilly powder and saute on a low flame for three minutes till the spices coat the vegetable. Add half a cup of boiling water, cover and cook till done. Garnish with grated coconut and roasted for a couple of minutes on an open flame. Serve hot with rice or chapati.

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Broccoli and Corn stir-fry.

Posted on May 24, 2024May 24, 2024 by vinayaprabhu2

A delicious Broccoli and Corn stir-fry which can be served as a side dish with rice or could be had as a meal by itself…

Ingredients:

One head of Broccoli blanched

1 cup sweet corn kernels boiled

1 tbsp olive oil

Pepper powder and chilly flakes as per requirement

Salt.

Method:

Heat the olive oil and drop in the blanched florets of Broccoli. Stir fry till cooked but crunchy. Add the sweet corn kernels, salt, chilly flakes and pepper powder. Mix well. Serve hot.

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Asparagus Stir-fry.

Posted on May 24, 2024May 24, 2024 by vinayaprabhu2

Asparagus can be used in soups, as a stir-fry or even air fried. My favourite is this stir fry seasoned with finely chopped garlic and sprinkled with chilly flakes.

The woody stems at the bottom should be discarded as they are chewy. A good way of knowing how much to discard is to snap rather than cut the lower end of the asparagus. String of necessary… Cut into two inch size pieces. Wash thoroughly and keep aside.

Ingredients:

A bunch of asparagus

1 tbsp butter

5 garlic cloves minced

A sprinkling of onion powder and chilly flakes

Salt.

Method:

Heat the butter in a pan. Add the minced garlic and toss on a high flame for a couple of minutes. Drop in the asparagus, and saute till they are cooked but retain their crunch. Sprinkle with onion powder and chilly flakes. Serve as a side dish with rice or soup.

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Veg stir-fry…2

Posted on April 27, 2024April 27, 2024 by vinayaprabhu2

A quick to make and extremely delicious stir fry which is not just filling but also a treat for weight watchers. I have kept it simple adding the minimum of spices and sauce.

Ingredients:

Equal quantities of the following veggies and Paneer: I used 100 gms of each.

Peas

French beans

Sweet corn

Baby corn

Carrot

Onion

Paneer

1 heaped tbsp Soya sauce

1 tsp pepper powder

Salt

Butter ( as per choice)

1 tbsp finely chopped garlic

1 tsp finely grated ginger

Method:

Slice the paneer into cubes. Sprinkle some pepper powder, salt and corn flour and marinate for an hour. Roast it in a little butter till it turns a golden brown. Keep aside.

Cut the beans and carrots into jullienes. Slice the onions into petals. Boil the peas, corn and baby corn till tender.

Heat a tbsp of oil in a pan. Add the ginger and garlic and saute till it turns a golden brown. Drop in the onions and saute till translucent on a high flame. Keep tossing continuously to avoid burning… drop in the beans and carrot. Saute till they are cooked but crisp. Add the corn, peas, baby corn, salt, pepper and soya sauce . Mix thoroughly . Finally drop in the paneer, give a final stir and serve hot.

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Paneer and Bell pepper stir fry-2

Posted on September 5, 2022September 5, 2022 by vinayaprabhu2

This particular dish of Paneer with Bell pepper is a family favourite… There are two other starters with Paneer in this website, but this continues to be an all time favourite… The tangy, sweet and spicy flavours make it a winner all the way.

Ingredients:

300 gms Paneer cubed into bite sized pieces

1/2 each of a green, red and yellow Bell pepper sliced into thin strips

2 large onions sliced into petals

100 gms sweet corn boiled

15 cloves of garlic finely chopped

2 inch piece of ginger grated

Schezwan sauce and tomato ketchup as required

1tsp pepper

Salt

3 tbsps Corn flour to dust.

Oil for frying

2tbsps Amul butter .

Method:

Sprinkle salt, pepper and corn flour on the paneer cubes and marinate it for fifteen minutes. Deep fry to a golden yellow. Drain and keep aside. Heat the butter in a pan. Add the chopped garlic and ginger and saute till the garlic turns golden brown. Add the onions and bell pepper and keep sauteing on a high flame till the onions turn translucent but the Bell peppers retain their crunch. Add the boiled corn and paneer. Add the Schezwan and tomato sauce as per your taste. Here I used around two tablespoons of both the sauces.. Mix well and serve immediately.

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Madras Cucumber and potato stir-fry.

Posted on July 21, 2021July 21, 2021 by vinayaprabhu2

Madras/ Mangalore Cucumber is widely used in the Southern parts of India. It is used in coconut based gravies, in simple stirfries, dosa or grated and mixed with Jaggery and coconut milk and served as a dessert.

Ingredients:

1 Madras Cucumber washed, peeled , cored and chopped into tiny cubes.

2 large potatoes chopped into tiny cubes.

Salt

For the tempering:

1 tbsp coconut oil

1 tsp mustard

2 dry red chillies

1 sprig of curry leaves

1/4 tsp Hing/ asafoetida

Method:

Heat oil in a pan. Drop in the mustard and after it crackles add the broken red chilly bits , curry leaves and asafoetida. Toss. Add the cucumber, potato, salt and half a glass of water. Cover and cook till done. Goes well with Dal and rice.

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