Friday, November 03, 2017

Recipes with Canola Oil

We are slowly heading towards the colder months of the year. Winter is the time when our taste buds crave the luxury and comfort of a hot home cooked delicacy. But giving in to these temptations would also mean exposing our bodies to excessively damaging fats.

With Canola oil, we can indulge our taste buds without compromising on our health. Being rich in beneficial fats like plant based Omega-3 and Omega -6 fat, Canola makes for a heart-healthy oil. Moreover, its neutral taste and light textures makes it a suitable and beneficial ingredient, for almost every dish.

Why Canola Oil ?

  •    It’s healthy. Canola oil contains the least saturated fat – about half that of olive, soybean, corn and sunflower oils – and the most plant-based omega-3 fat of all common cooking oils. Canola oil has a qualified health claim for reducing the risk of heart disease* and research also shows it may help control blood sugar in people with type 2 diabetes. With vegetable oil, you just don’t know.
    •    It’s neutral. Canola oil has no taste and a light texture (unlike olive or coconut oils), which is what you want when preparing a spicy Mexican feast, tart lemon cake or an herb-laced dressing. The flavors of your ingredients, not your oil, take center stage. Other oils have heavier textures than canola oil.
    •    It can take the heat. Broil, sear or even deep-fry to your heart’s content. Canola oil has one of the highest heat tolerances of any cooking oil (smoke point of 468° F), so it’s an ideal kitchen partner. Smoke points vary with the type of oil.
    •    It’s affordable. Canola oil costs about the same as vegetable oil, but canola is superior nutritionally with guaranteed performance.

The portal, canolainfo.org has a wide range of recipes of mouthwatering delicacies, from across the globe, made with Canola oil for the readers to try. Here is a list of some of these recipes which would be a perfect match for a cold winter day. These include savory meals like Creamy Mac and Cheese, Carrot cake, Vegetable Hot and Sour Soup, Shredded Chicken Tostadas with Spicy Tomato Salsa and Golden Pancake.

1)Creamy Mac and Cheese


INGREDIENTS
  • 2 cups elbow macaroni 500 mL
  • 3 Tbsp canola oil 45 mL
  • 1/4 cup all-purpose flour 60 mL
  • 2 1/2 cup milk 625 mL
  • 1 1/2 cups shredded sharp cheddar cheese 375 mL
  • 1 1/2 cups shredded Monterey Jack cheese 375 mL
  • 1/2 cup grated Parmesan cheese 125 mL
  • 1 tsp garlic powder 5 mL
  • 1/2 tsp paprika 2 mL
  • 1/2 tsp dry mustard 2 mL
  • 2 Tbsp canola oil 30 mL 
  • 1/2 cup Italian bread crumbs 125 mL
INSTRUCTIONS
1. In a pot of boiling water, lightly salt water and add macaroni; cook until tender. Drain and set aside.
2. In a saucepan, heat 3 Tbsp (45 mL) canola oil over medium heat. Stir in enough flour to make a roux. Add milk to roux slowly, stirring constantly. Stir in cheeses, garlic powder, paprika and dry mustard. Cook over low heat until cheese is melted and the sauce has thickened. Pour sauce over macaroni, mix and add to a large casserole dish.
3. In a skillet, add 2 Tbsp (30 mL) canola oil– over medium heat. Add breadcrumbs and brown. Spread over the macaroni and cheese. Bake at 350ºF (175ºC) for about 30 minutes. Serve.

2) Carrot Cake

INGREDIENTS
  • canola oil cooking spray
  • 1 cup granulated sugar 250 mL
  • 1/2 cup canola oil 125 mL
  • 1/2 cup applesauce 125 mL
  • 3 eggs
  • 1 1/2 cups grated carrot 375 mL
  • 1/2 cup walnut pieces 125 mL
  • 1 1/2 cups all purpose flour 375 mL
  • 1 1/2 tsp baking powder 7 mL
  • 1 1/2 tsp baking soda 7 mL
  • 1 1/2 tsp ground cinnamon 7 mL
  • 1/2 tsp salt 2 mL
  • 1/3 cup non-hydrogenated canola margarine 75 mL
  • 1 (4oz/125g) pkg cream cheese, softened
  • 2 cups icing sugar 500 mL
  • 1 tsp vanilla 5 mL
  • 1 Tbsp orange juice 15 mL
  • 1 tsp grated orange peel 5 mL

INSTRUCTIONS
1. Preheat oven to 350 °F (180 °C). Spray a 13 x 9 inch (3.5 L) rectangular pan with cooking spray.
2. In smaller bowl, whisk sugar, canola oil, applesauce and eggs until smooth. Stir in grated carrot and walnuts.
3. In large mixing bowl, combine flour, baking powder, baking soda, cinnamon and salt.
4. Stir liquid mixture into flour mixture, and mix just until flour is moistened. Spread batter in prepared pan. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool cake in pan set on wire rack.
5. For frosting, cream margarine and cream cheese together. Adding icing sugar, vanilla and enough orange juice to make a fairly stiff icing.
6. Ice cake and sprinkle with orange peel. Chill to set icing.



3) Vegetarian Hot and Sour Soup

INGREDIENTS
  • 4 dried Chinese black (shiitake) mushrooms 
  • hot water
  • 2 tsp canola oil 10 mL
  • 1 carrot, peeled and julienned
  • 5 cups vegetable broth 1.25 L
  • 1/4 cup canned bamboo shoots, drained, julienned 60 mL
  • 3 Tbsp cornstarch, dissolved in 1/4 cup cold water 45 mL
  • 3 Tbsp low-sodium soy sauce 45 mL
  • 1/3 cup rice vinegar 75 mL
  • 3/4 tsp ground white pepper 4 mL
  • 6 oz savory baked or firm tofu, julienned 170 g
  • 2 eggs, lightly beaten
  • 2 stalks green onion, thinly sliced


INSTRUCTIONS
1. In small bowl, soak dried mushrooms in hot water for 20 minutes or until softened. Cut off stems and any hard areas and discard. Cut caps into thin slices. Set aside.
2. In stock pot, heat canola oil over medium-high heat. Add mushrooms and carrots and cook 2 minutes or until carrots are just soft. Add vegetable broth and bamboo shoots and bring to a boil. Add cornstarch mixture and stir until soup thickens, about 2 minutes. Add soy sauce, rice vinegar and white pepper. Stir.
3. Add tofu and bring soup back to a boil. While stirring soup in circular motion in one direction, pour eggs in thin stream into soup.
4. Remove soup from heat. Stir in green onions. Taste and adjust flavor with rice vinegar and white pepper. Serve immediately.

4) Shredded Chicken Tostadas with Spicy Tomato Salsa



INGREDIENTS
  • Tbsp canola oil 15 mL
  • 2 cloves garlic, chopped, divided
  • 1/4 onion, sliced into strips
  • 2 to 3 chicken breasts, 12 oz (350 g), cooked and shredded
  • 1/2 tsp pepper 2 mL
  • 3 tomatoes, grilled*
  • 2 Tbsp chopped pickled jalapeños** 30 mL
  • 1/2 cup water 125 mL
  • 1/2 tsp fresh oregano, chopped 2 mL
  • 1 chipotle chile, chopped
  • 4 corn tostadas
  • 1/2 small red onion, diced
  • 1/2 avocado, diced
INSTRUCTIONS

1. In sauté pan, heat canola oil over medium-high heat. Add half of garlic and onion and sauté until brown. Add shredded chicken and pepper. Cook until heated through.  

2. In saucepan over medium heat, combine tomatoes, remaining garlic, jalapeños, water, oregano and chipotle chile. Bring to a boil. Remove from heat.

3. To serve, warm tostadas and divide chicken mixture equally on each tostada. Garnish with onion and avocado.
Note: * To grill tomatoes, slice in half and remove pulp and seeds over sink. Place face down on grill or grill pan for 2 to 4 minutes.
** Beware, this dish is spicy hot, so use fewer jalapeños to tame it down to taste.


5) Golden Pancakes


INGREDIENTS
    • 1 1/2 cups all purpose flour or whole wheat flour or a combination 375 mL
    • 3 Tbsp granulated sugar 45 mL
    • 2 tsp baking powder 10 mL
    • 1/2 tsp baking soda 2 mL
    • 1/2 tsp salt 2 mL
    • 1 cup milk 250 mL
    • 2 large eggs
    • 3 Tbsp canola oil (plus more for oiling the pan) 45 Ml
    INSTRUCTIONS
    1. Heat electric griddle to 325 °F (160 °C).
    2. In medium bowl, sift flour, sugar, baking powder, baking soda and salt, in a medium bowl.
    3. In separate bowl, whisk milk, eggs and canola oil.
    4. Pour wet ingredients into the dry and stir until just combined. Do not over mix.
    5. Oil electric griddle with canola oil. Pour 1/4 cup (60 mL) batter onto griddle to make pancakes. Cook about 1 1/2 minutes each side (depending on size).

    Topping Ideas: Blueberries, yogurt, saskatoons, chocolate chips, bananas, raisins, granola, walnuts, strawberries, peaches, whipped cream and maple syrup.

    Wednesday, August 09, 2017

    Easy & Simple Potato Gravy for Ghee Rice | Simple & Quick Potato Gravy

     Potato curry

    A perfect gravy for ghee rice / jeera rice / khuska. Also, it needs very simple and fewer ingredients and quite easy to make also. Ghee rice along with potato as a side dish is a perfect combo. Also, I have taken a video for this recipe. Scroll down for the video.


    Potato Curry & Ghee Rice

    Ingredients
    • 4 Potatoes, peeled and diced
    • 5 Tomatoes, diced
    • 1 Cinnamon Stick
    • 2 Cloves
    • 2 Cardamon pods
    • 1/2 tsp Turmeric powder
    • 1 tsp Mustard seeds
    • Few Curry leaves
    • 1/2 tbsp Chilly powder
    • 1/2 tbsp Garam Masala
    • Salt to taste
    • 2 tbsp Oil
    Method
    • Take a pressure cooker, add 2 cups of water, 1 cinnamon stick, 2 cloves, 2 cardamom pods, salt, and diced potatoes. Pressure cook for 1 or 2 whistles.
    • After the pressure is released from the cooker, strain the potatoes and reserve the water and keep aside.
    • Heat oil in a frying pan, when hot add mustard seeds and allow it to splutter. Then add curry leaves.
    • Next add tomatoes and saute for few minutes. Add salt, chilly powder and garam masala powder and saute till tomatoes are cooked.
    • Add the reserved water from potato to it and bring it to a boil. Then add cooked potatoes to it and cook for 2 minutes.
    • Garnish with coriander leaves and serve with ghee rice/ jeera rice/ khuska.
    Potao Curry & Ghee Rice

    Please click below for the video recipe....

    Tuesday, July 18, 2017

    Indian Street Food style Scrambled Eggs | Muttai Poriyal | Anda Bhurji | How to make Egg Bhurji

    Egg bhurji / Muttai Poriyal - made in street style/hotel style. Try this way, you will definitely like it. This way is much yummier and tasty.

    Egg Bhurji


    Video Recipe

    Ingredients
    • 4 Eggs
    • 1 tsp Mustard seeds
    • 1 Onion, sliced lengthwise
    • 3 Green chilies
    • 1 tsp Pepper powder
    • 1/4 tsp Turmeric powder
    • 1/2 tsp Chilly powder
    • Few Curry leaves
    • Salt to taste
    • 2 tbsp Oil
    Method
    • Heat 1 tbsp of oil on dosa tawa or use a thick kadai.
    • Add mustard seeds and allow it to splutter and add salt.
    • Add sliced onions and saute for 1 minute.
    • Then add green chilies to it and saute.
    • Add pepper powder, turmeric powder and chilly powder and saute for 1 minute.
    • Add curry leaves, saute and then turn the flame to low.
    • Then move the onions to one side of the tawa.
    • Break the eggs one by one and pour on tawa.
    • Gently scramble the egg and leave for 15 seconds.
    • Again scramble the eggs till it is cooked.
    • Then mix the scrambled eggs with the onions and serve hot.
    Egg bhurji

    Thursday, June 29, 2017

    Spicy Brinjal Fry | Easy and Spicy Eggplant fry | Quick sidedish with Brinjal

    A simple brinjal fry recipe and a perfect side dish for rice. This recipe was taught by my mom. This has become one of my favorite recipes with brinjal. I always prefer to cook very easy and quick recipes. Hence here is the quickest, easy, tasty and spicy brinjal fry recipe with very few ingredients.

     Brinjal fry


    I'm not a big fan of brinjal, but when my mom prepared and asked me to taste this, I was totally addicted to it. Now I often prepare this at home. it tastes best with curd rice. Curd rice and brinjal fry is a classic combination.
    Brinjal fry

    Preparation time : 5 Min's / Cooking time : 15 Min's / Serves : 2
    Ingredients
    • 5 Brinjals
    • 1 tsp Red Chilly powder
    • 1 tsp Garam masala powder
    • Salt to taste
    • 2 tbsp Oil
    Method
    • Cut the brinjals into thin slices and keep aside.
    • Heat oil in a frying pan. When hot add the sliced brinjals.
    • Then add chilly powder, garam masala and salt to it and mix well and saute.
    • Cook the brinjals in medium flame for 10 to 15 mins. Keep sauteing in between.
    • Serve with rice.
    Brinjal fry

    Check out my youtube link below for the video recipe. Please do subscribe to my channel "Simple and Yummy Recipes " for more video recipes.



    Thursday, June 22, 2017

    Pan Roasted Broccoli - Indian style / Broccoli fry recipe

    When I was looking for a unique way to cook broccoli, one of my friends gave me the recipe for it. She taught me how to cook it in Indian style. Yes, I was so happy when she said the Indian way. Also, she cooked for me. This recipe is super crunchy, lightly charred, very quick & easy, moreover it's healthy and so tasty.
    Roasted Broccoli

    Yes trust me, friends, it was so tasty I couldn't resist myself and I ended up eating all. She said that it is quickly gobbled up by kids. This recipe adds nothing fancy but few garlic cloves, a little bit of spice powders and oil. This can be served as a starter.
    roasted broccoli

    Preparation time: 5 Min's /  Cooking time 10 Min's
    Ingredients
    • 250 gms of Broccoli
    • 4 cloves of Garlic
    • 1/2  tbsp Red chilly powder or Kashmiri Red chilly powder
    • 1/2 tbsp Garam masala
    • 1/2 tsp Turmeric powder
    • 1/2 Lemon
    • 2 to 3 tbsp Oil
    • Salt to taste
    Method
    • Cut the broccoli into medium size florets and wash it with salt and water and pat dry them. Remove excess water from it.
    • Place the broccoli florets into a large bowl.
    • Add garlic, chilly powder, garam masala, turmeric powder, salt, lemon juice from 1/2 lemon and 1 tbsp oil and toss them well.
    • Heat the remaining oil in a frying pan, Spread the broccoli florets in the frying pan.
    • Cook for 7 to 10 mins. Turn them in between and cook till it becomes slightly crisp, charred and roasted.
    • Serve it with curd.

    broccolirecipe

    Click the youtube link for the video recipe. Also please do subscribe my channel "Simple and Yummy recipes " for more updates.

    Wednesday, June 14, 2017

    Red Capsicum Chutney ( without Coconut ) | Quick chutney recipe without coconut

    Are you bored of the regular coconut chutney, onion and tomato chutney? Then try this Red Capsicum Chutney. I usually do the capsicum chutney with the green ones. Then one of my friends said to try with red capsicum. She gave me the recipe of this chutney without coconut.  The best part is that you can make this chutney without coconut and also I loved the colour of the chutney.
    Red Capsicum Chutney

    This is such a very simple recipe. It requires simple ingredients what we usually have at home and you can prepare this in no time. Also it very very quick to make. As I always love to make very simple recipes, I thought why don't we try. Believe me, it was so so tasty. It is best with dosa. You can serve with idli too. Please do check the video of this recipe below.
    Red Capsicum Chutney

    capsicum chutney

    How to make Red Capsicum Chutney
    Preparation Time: 2 Min's / Cooking time: 5 Mins.

    Ingredients:
    • 1 Red Capsicum, diced
    • 1 tbsp Urad Dal
    • 2 tbsp Channa Dal
    • 6 Dry Red Chillies
    • 6 Cloves of Garlic
    • a small piece of Tamarind
    • Salt to Taste
    • 2 tbsp of Oil
       For Tempering
    •    1 tsp Mustard seeds
    •    Few Curry leaves
    •    1 Dry Red Chilly
    Method
    • Heat oil in a pan, when hot add urad dal and fry for 10 seconds.
    • Add channa dal and fry them till it turns a light golden brown colour.
    • Then add dry red chillies and fry for few seconds.
    • Next, add garlic and fry.
    • Then add tamarind to it and fry for 30 seconds.
    • Finally, add capsicum and salt to it and fry for about 30 seconds
    • Cool the mixture completely and transfer to grinding jar and blend it smoothly.
    • If needed add little water while grinding.
    • For Tempering - Heat 1 tsp of oil in a small frying pan, add mustard seeds, allow it to splutter. Add curry leaves and 1 dry red chilly and fry for 2 seconds and pour over the chutney.
    • Serve with dosa.
    Red Capsicum chutney
    You can also check for video recipe below for how to make Red Capsicum chutney
    Check other chutney recipes in my blog

    Peanut Chutney
    Onion Tomato Chutney
    Capsicum Chutney
    Lentil Chutney (Paruppu Thuvaiyal )

    Wednesday, May 03, 2017

    Chicken Sukka Fry / Kozhi Sukka Varuval | Quick starter recipe with Chicken

    Chicken Sukka Fry - chicken boneless pieces cooked dry with a blend of spices. This can be easily prepared at home with very few ingredients. A blend of ethnic spices coated with diced chicken boneless pieces and kept marinated for few hours and deep fried.

    Chicken Sukka Fry

    A simple, easy, tasty spicy chicken fry recipe from Tamilnadu. Just need only a few ingredients for this recipe. We call it in Tamil as ' Kozhi Sukka Varuval '. One of the best non veg side dish to rice and biriyani. Or drizzle some lemon juice over it and serve it as a starter. Try this and share it and i'm sure you all will definitely love it.
    Chicken Sukka Fry

    Preparation time : 5 Min's/ Cooking time : 30 min's / Marination time : 3hours(optional)
    Recipe Source : Food Lovers Magazine
    Ingredients
    • 500 gms Boneless Chicken, diced
    • 1 1/2 tbsp Ginger Garlic paste
    • 2 tbsp Chilly powder
    • 1/2 tsp Turmeric powder
    • 1 tbsp Coriander powder
    • Salt to taste
    • Oil for deep frying
    Method
    • Mix together the chicken, ginger garlic paste, chilly powder, turmeric powder, coriander powder and salt so that the paste nicely coats with chicken. Do not add water. If needed or if you feel its very dry, then just sprinkle very little water.
    • Let it stand for 3 hours in the refrigerator.
    • Heat oil in a kadai/ wok, add the marinated pieces in batches to the wok and fry till crisp and cooked. while frying keep the flame in medium.
    • Garnish with coriander or curry leaves and serve.
    Chicken Sukka Fry

    Click down the link for the video recipe


    Technorati Tags : #chickensukkafry, #chickenfryrecipes, #chickenrecipes, #nonvegrecipes, #nonvegstarters, #nonvegsidedishes

    Wednesday, April 19, 2017

    South Indian Lunch Recipes - Lunch Menu #2

    Today I am going to share another South Indian lunch menu recipe. As you all know rice is the staple food in South Indian cuisine, so today's lunch menu recipe going to be rice and the side-dishes, gravy which is served as an accompaniment for the rice.

    South Indian Lunch Recipes


    So today's menu for South Indian lunch consists of
    • Rasam
    • Green Gram salad ( Recipe below) 
    • Curd
    South Indian Lunch Recipes
    I have already posted the recipe for sambar, thandukeerai poriyal, raw plantain chips.  Do click the above dish name for the recipe. The procedure for the green stir-fry is applicable to all the greens, hence I have directed the link to another green stir-fry. You can follow the same method for any greens (keerai/ soppu ) to prepare.

    Also, i have directed the link to drumstick sambar for radish one. It is the same procedure and ingredients except for the vegetable, instead of drumstick substitute radish and follows the same method

    South Indian Lunch Recipes

    I will be doing another separate post for the rasam recipe. Once I have done with the post I will link back here. I will share the sprouted green gram salad recipe.

    Sprouted Green Gram salad
    Ingredients
    1/2 cup Sprouted green grams
    1 Onion, small sized, finely chopped
    1 Tomato, the small one, finely chopped
    1 large Green chilly, finely chopped
    1 tbsp lemon juice
    Salt to taste

    Method
    Mix all the above ingredients in a bowl and serve.

    South Indian Lunch recipes

    Monday, February 27, 2017

    Thattapayir Kulambu ( Cow Peas/Lobia Gravy ) - South Indian Style

    Today I'm going to share a gravy recipe with Thattapayir/ Cowpeas/ Black-eyed peas/Lobia. This is a typical south Indian style coconut based gravy. With this legume, I have added brinjal and potato to it. Cowpeas/ Thattapayir, Brinjal and Potato is a classic combination and tastes very yummy. Try this combination, you will definitely love it. This kulambu/gravy recipe can be best served with white rice or dosa.
    Thattapayir Kulambu

    I learnt this recipe from my MIL. You can also try this recipe with Bottle gourd instead of brinjal and potato. Thattapayir/ Cow-peas and Bottle-gourd is another combination. I used the brown cow-peas for this recipe. If not you can also try with the white ones. But we make this gravy with brown coloured cow-peas for this recipe.

    Pressure Cooking Time :30 Min's 
    Preparation time :10 Min's
    Cooking Time: 20 Min's

    Ingredients:
    • 1 cup Thattapayir/ Cow-peas
    • 2 Brinjals, chopped
    • ! large Potato, peeled and cubed
    • 1 large Onion, chopped lengthwise
    • 2 Tomatoes, chopped
    • 1/2 tbsp Ginger Garlic paste
    • 1 tbsp Tamarind pulp
    • 2 Green Chillies, silted
    • 1 tsp Chilly powder
    • 1 tsp Turmeric powder
    • 1 1/2 tbsp Coriander powder
    • 2 tbsp grated Coconut
    • 1/2 tsp Mustard seeds
    • 2 tbsp any Cooking Oil
    • Salt to taste
    • Coriander leaves for garnishing
    Instructions :
    • Soak the thattapayir/ cow-peas in water for 3 hours and pressure cook for 2 whistles. Or else you can cook it low medium flame for 1/2 hour / until cooked.
    • Grind the grated coconut to a fine paste and keep aside.
    • Heat oil in a wok, when hot add mustard seeds and allow it to splutter. Add the chopped onion and green chillies saute till it becomes translucent.
    •  Then add chopped tomatoes and cook for 2 Min's or till becomes little soft.
    • Add ginger-garlic paste and all spice powders one by one and mix well, sprinkle little water in between and saute for 3 Mins. 
    •  Add Brinjal and potato cubes to it and cover it with lid and cook for 3 Min's, between open the lid and saute so that it doesn't stick to the pan or burn. 
    • Then add the boiled cowpeas to it and add 1 cup of water and bring it to a boil.
    • Add the ground coconut paste and tamarind pulp to it and cook it in medium flame for 5 Mins.
    • Switch off the flame and garnish with coriander leaves and serve it with white rice.
    Technorati Tags : Kulambu recipes, south Indian kulambu recipes, Thattapayir kulambu, thattapayir, south Indian recipes, south Indian gravy, south Indian gravy for rice, gravies for rice, Indian gravy recipes, 

    Wednesday, February 15, 2017

    South Indian Lunch Recipes - Lunch Menu #1

    Today I'm going to share a simple South Indian lunch menu recipe. In this post I'm going to share 3 recipes South Indian drumstick sambar, Avarakkai poriyal ( Broad Beans stir fry ), Manathakkali Keerai Poriyal ( Black nightshade stir fry - Sunberry or wonder berry, kaage soppu in kannada, Kamanchi chettu in Telugu ).
    South Indian Lunch


    I have already posted the sambar recipe in my blog. Do click the link for the recipe - Drumstick Samabar recipe.
    South Indian Lunch

    Broad Beans Stir Fry recipe :

    Broad beans

    Broad Beans Stir Fry Recipe:
    Ingredients :
    • 200 gms Broad Beans
    • 1 tsp Bengal gram
    • 1/2 tsp Mustard seeds
    • 1 Onion, chopped
    • 3 Dry red Chilllies
    • 1/4 tsp Sambar masala (optional )
    • 2 tbsp Grated Coconut
    • 1 tbsp Cooking  Oil
    • Salt to taste
    Method 1 :
    • Wash and string the beans and chop them into one-inch sized pieces and keep aside.
    • Heat oil in kadai, when hot add bengal gram and mustard seeds. Allow it to splutter.
    • Then add dry red chilies and curry leaves and fry for 15 sec.
    • Add the chopped onion and fry till the onions are soft and translucent.
    • Add the beans to it and mix well and cook for 2 Mins.
    • Add little water and cover and cook the vegetable In between open the lid and keep sauteing.
    • Add salt to it and cook.
    • When completely cooked finally add the grated coconut and cook for a minute.
    • Serve with hot rice and sambar.
    Method 2:
    • Wash and string the beans and chop them into one-inch size pieces and keep aside.
    • Pressure cook the vegetable with very little water for one whistle. Do not overcook it.
    • Heat oil in kadai/wok, when hot add bengal gram and mustard seeds. Allow it to splutter.
    • Then add dry red chilies and curry leaves and fry for a sec.
    • Add the chopped onion and fry till the onions are soft and translucent.
    • Add the beans to it and salt mix well and cook for 2 Mins.
    • Finally, add the grated coconut and cook for one minute.
    • Serve with hot rice and sambar.
    Manathakkali Poriyal ( Black night shade stir fry )
    Manathakkali keerai

    Manathakkali Poriyal ( Black night shade stir fry )
    Ingredients:
    • 1 large bunch of Manathakkali Keerai
    • 1 tsp Channa Dal
    • 1/2 tsp Mustard seeds
    • 1 Onion, chopped
    • 3 Dry red Chilies
    • 1/4 tsp Sambar masala (optional )
    • 2 tbsp Grated Coconut
    • 1 tbsp Cooking  Oil
    • Salt to taste
    Preparation :
    • Pluck the leaves from the stalk and wash it thrice and chop them roughly and keep aside.
    • Heat oil in kadai, when hot add bengal gram and mustard seeds. Allow it to splutter.
    • Then add dry red chilies and curry leaves and fry for a sec.
    • Add the chopped onion and fry till the onions are soft and translucent.
    • Add the greens to it and saute. Add the required salt and cook for  5 mins. In between saute it. Don't need to add water.
    • Once the greens are cooked add the grated coconut and keep sauteing for a minute.
    • Serve with hot rice and sambar.