Bitter gourd fry | Side dish for Rice | Step by Step pic + Video Recipe | Bitter gourd fry recipe | Pavakkai varuval | Simple and Yummy Recipes

Bitter gourd fry recipe - a quick and tasty side dish recipe for rice. This can be made quickly and can be served with rice and sambar, rasam, and curd.

Ingredients

• Bittergourd - 200 gms
• Oil - 2 tbsp
• Mustard seeds - 1 tsp
• Bengal gram - 1 tsp
• Garlic, chopped - 1 tbsp
• Onion - 1, chopped
• Tomato - 1 chopped
• Chili powder - ½ tsp
• Turmeric powder - ½ tsp
• Sambar powder - 1 tsp
• Salt as required
• few Curry leaves

Method:

• Cut bitter gourd into thin rounds. If seeds are tender keep them otherwise discard them

• Heat 2 tbsp oil in a heavy-bottomed kadai/wok. When hot add mustard seeds and allow them to splutter, then add channa dal and fry. Next, add chopped garlic and fry for few seconds.

• Next, add the chopped onion and curry leaves. Saute till the onion turns pink in color on medium heat.

• Then add the chopped tomatoes, chili powder turmeric powder, sambar powder, and a little salt and saute till tomatoes become soft on medium heat.

• Next, add the bitter gourd pieces, ¾ cup of water, salt and mix well. Cover and cook the bitter gourd for 10 mins or till it is 80% done.

• After 10 mins open the lid and give a mix. Cook for another 5 mins on low heat. Serve it with rice and sambar, rasam, rice.

Step By Step of how to make bitter gourd fry

Cut bitter gourd into thin rounds. If seeds are tender keep them otherwise discard them.

Heat 2 tbsp oil in a heavy-bottomed kadai/wok. When hot add mustard seeds and allow them to splutter, then add channa dal and fry. Next, add chopped garlic and fry for few seconds.

Next, add the chopped onion and curry leaves. Saute till the onion turns pink in color on medium heat.

Then add the chopped tomatoes, chili powder turmeric powder, sambar powder, and a little salt and saute till tomatoes become soft on medium heat.

Next, add the bitter gourd pieces, ¾ cup of water, salt and mix well. Cover and cook the bitter gourd for 10 mins or till it is 80% done.

After 10 mins open the lid and give a mix. Cook for another 5 mins on low heat. Serve it with rice and sambar, rasam, rice.

Video recipe

High Protein and Healthy Sandwich recipe | Chickpea Sandwich | Step by Step pic + Video Recipe | Chana Sandwich | Simple and Yummy Recipes

A healthy and quick sandwich recipe with chickpeas. This healthy chana sandwich is best for breakfast or kid's lunch box recipes. It is easy to make in busy mornings and also super filling recipe and very tasty too. If you have any leftover chana/chickpeas then it is super easy to make.

This chana sandwich is high in protein and at the same time, it is healthy too. So those who are looking for some healthy weight loss recipes then go for this chana sandwich recipe.

Ingredients:

• 4 Wheat / Brown Bread slices
• 2 tbsp chopped Onion
• 1 Green chili, finely chopped
• ¼ cup grated Carrot
• ½ tsp Chili powder
• ¼ tsp Chat masala
• ¼ cup boiled Chickpeas ( Chana )
• 2 tbsp Curd
• few chopped Coriander leaves
• Salt as required
• 1 - 2 tbsp Butter

 Method

Step 1: Make the filling for Sandwich

• In a large bowl place the chopped onion, finely chopped green chili, grated carrot. Then add the chili powder, chat masala, salt and mix well to combine.

• Then add the boiled chickpeas and smash them roughly and give a good mix.

• Next, add the curd and mix well to combine. Finally, add some finely chopped coriander leaves and give a mix. Keep aside the filling.

Step 2: Toasting the bread slices.

• In a flat pan melt some butter and toast the bread slices one by one and keep them aside.

Step 3: Assemble the sandwich

• Place the filling mixture on the bread slice and spread the mixture over the bread. Cover with another slice of bread. Cut it into half and serve.

• Repeat the same with other bread slices and serve with juice.

Step By Step pictures of how to make chickpea sandwich recipe

Step 1: Make the filling for Sandwich

In a large bowl place the chopped onion, finely chopped green chili, grated carrot. Then add the chili powder, chat masala, salt and mix well to combine.

Then add the boiled chickpeas and smash them roughly and give a good mix.

Next, add the curd and mix well to combine. Finally, add some finely chopped coriander leaves and give a mix. Keep aside the filling.

Step 2: Toasting the bread slices.

In a flat pan melt some butter and toast the bread slices one by one and keep them aside.

Step 3: Assemble the sandwich

Place the filling mixture on the bread slice and spread the mixture over the bread. Cover with another slice of bread. Cut it into half and serve. Repeat the same with other bread slices and serve with juice.

Video Recipe

Rajasthani style Aloo Matar Sabzi | Potato and Peas Gravy | Aloo Mutter Sabzi | Rajasthani Style Potato and Peas Gravy | Simple & Yummy Recipes

Aloo Matar sabzi is one of the most popular Indian gravy recipes made with potato and green peas. It is a very staple recipe in North India. Aloo matar means potato and green peas in English. Today I/m going to show how to make Rajasthani style aloo matar sabzi. It is very easy and quick to prepare.

Aloo matar is a day-to-day curry recipe where the potatoes and green peas are cooked in an onion-tomato-based gravy along with some spices. It is best served with roti, chapati, or paratha.

Preparation time: 10 mins

Cooking time: 30

Serves: 2

Ingredients:

• Potato - 2 medium-sized, diced
• Green Peas - 1/4 cup
• Onion - 1, chopped
• Cumin seeds - 1/4 tsp
• Green chilies - 3 no.
• Tomato - 2, chopped
• Garlic - 3, chopped
• Ginger - 1 inch, chopped
• Red Chili powder -1 tsp
• Turmeric powder 1/4 tsp
• Kashmiri Chili powder - 1 tsp
• Coriander powder - 1 tsp
• Curd - 1/4 cup
• Salt to taste
• Oil - 3 tbsp

Method:

• Heat oil in a wide pan, when hot add the diced potato and fry till it is ¾th cooked and light brown. Once done transfer to a plate and keep aside.

• To the same pan, add the chopped onion and green chilies. Saute till the onion becomes soft. Next, add the chopped ginger and garlic pieces. Saute till the onion becomes light brown in color on medium heat.

• Next, add the chopped tomatoes and ¼ tsp salt. Saute till the tomatoes become soft and mushy. Switch off the eat and allow the onion-tomato mixture to cool. Then transfer to a mixie jar or blender and grind it to a smooth paste.

• Heat 1 tbsp ghee in a pan, when hot add cumin seeds, and allow it to splutter. Then add the ground paste and ¼ cup water. Mix well and cook till the oil separates on medium heat.

• Next, add curd and all the spice powders. Mix well and cook for a min on low heat.

• Next, add green peas and mix well. Cook for 3 mins on medium heat. Then add 1¼ cup of water and mix well. Bring it to boil.

• Then add the stir-fried potatoes and mix well. Cover and cook for 5 mins on medium heat. Finally, add chopped coriander leaves and serve it with roti, naan, rice, etc.

Step By Step pics of how to make Rajasthani style aloo matar gravy | potato peas gravy

Heat oil in a wide pan, when hot add the diced potato and fry till it is ¾th cooked and light brown. Once done transfer to a plate and keep aside.

To the same pan, add the chopped onion and green chilies. Saute till the onion becomes soft. Next, add the chopped ginger and garlic pieces. Saute till the onion becomes light brown in color on medium heat.

Next, add the chopped tomatoes and ¼ tsp salt. Saute till the tomatoes become soft and mushy. Switch off the eat and allow the onion-tomato mixture to cool. Then transfer to a mixie jar or blender and grind it to a smooth paste.

Heat 1 tbsp ghee in a pan, when hot add cumin seeds, and allow it to splutter. Then add the ground paste and ¼ cup water. Mix well and cook till the oil separates on medium heat.

Next, add curd and all the spice powders. Mix well and cook for a min on low heat.

Next, add green peas and mix well. Cook for 3 mins on medium heat. Then add 1¼ cup of water and mix well. Bring it to boil.

Then add the stir-fried potatoes and mix well. Cover and cook for 5 mins on medium heat. Finally, add chopped coriander leaves and serve it with roti, naan, rice, etc.

Video Recipe

Curry Leaves Chutney | Step By Step Pics | Karuvepillai Chutney | Kadi patta Chutney | Simple and Yummy Recipes

Looking for a quick chutney recipe that is also healthy and easy to make, then try this curry leaves chutney instead of coconut chutney for a change. This is a versatile chutney that can be served with Indian breakfast like idli, dosa or can be served as a sandwich spread or serve with Indian snacks.

Curry leaves are an essential ingredient in South Indian cuisine. Curry leaves are almost added to all the South Indian dishes. It gives a nice aroma and flavor to the dish. Curry leaves are known for their digestive properties and are excellent for healthy hair. 

Ingredients

• 1 large bunch of Curry leaves
• 15 - Shallots, peeled and chopped
• 5 to 7 - Dry Red Chilies
• little Tamarind
• 10 to 15 - Garlic pods
• 2 tbsp Oil
• Salt as required

Method

• Heat oil in a heavy-bottomed pan, when hot add shallots, dry red chilies, and garlic. Saute till the onion turns translucent.

• Then add the curry leaves, tamarind, salt as required and stir and fry the curry leaves with continuous stirrings till they become crisp. Do not brown the leaves otherwise it tastes bitter and changes the color.

• Allow it to cool and transfer to a mixie jar ( chutney mixer ) and grind it to a light coarse or smooth consistency.

• Serve it with idli, dosa, rice, roti, etc.

Step by step pics of how to make curry leaves chutney

Heat oil in a heavy-bottomed pan, when hot add shallots, dry red chilies, and garlic. Saute till the onion turns translucent.

Then add the curry leaves, tamarind, salt as required and stir and fry the curry leaves with continuous stirrings till they become crisp. Do not brown the leaves otherwise it tastes bitter and changes the color.

Allow it to cool and transfer to a mixie jar ( chutney mixer ) and grind it to a light coarse or smooth consistency by adding little water. 

Serve it with idli, dosa, rice, roti, etc.

Moringa Soup| Immunity Booster Soup Recipe | Murungai Keerai Soup Recipe | Easy Method | Simple and Yummy Recipes

Moringa leaves soup recipe - a healthy, easy, quick, and delicious soup recipe. Drumstick leaves or moringa leaves popularly known as murungai keerai in Tamil. It is one of the most common green varieties used in the Tamil kitchen. In almost all the houses in Tamilnadu, they have this tree in the backyard. The moringa leaves, moringa pods, and the moringa flowers are all edible and you can prepare different delicious dishes with them.

Moringa leaves are very rich in vitamins, antioxidants, and minerals. According to science, it is said that moringa is 7 times more Vit C than oranges, 10 times more Vitamin A than Carrots, 17 times more calcium than milk, 9 times protein than yogurt, 15 times more potassium than a banana, and 25 times more iron than spinach.

Ingredients

• a small bunch of Moringa leaves
• 1 tbsp Split PigeonPeas (Toor dhal)
• 2 -3 nos. Garlic cloves
• 5 -6 nos. Shallots
• ½ tsp Cumin seeds
• ½ tsp Pepper
• 1 small  Tomato, chopped
• ¼ tsp Turmeric powder
• 1 cup Water
• 1 cup warm water
• Salt as required

Method:

• Strip the leaves from the stem using your fingers. Discard the thick stalks. Then wash the leaves in the water.

• Add all the ingredients one by one to the pressure cooker except water. Finally, add 1 cup of water and mix well.

• Pressure cooker it for 3 whistles on medium flame. When the pressure goes down open the lid and allow it to cool.

• Once the moringa leaves mixture cooled down and add it to a blender or mixie jar. Grind them to a smooth paste.

• Then add 1 cup of warm water and mix well. Or add as much water to make it thin. Strain through the sieve and serve warm.

Step By step picture of how to make moringa leaves soup recipe

Add all the ingredients one by one to the pressure cooker except water. Finally, add 1 cup of water and mix well.

Pressure cooker it for 3 whistles on medium flame. When the pressure goes down open the lid and allow it to cool.

Once the moringa leaves mixture cooled down and add it to a blender or mixie jar. Grind them to a smooth paste.

Then add 1 cup of warm water and mix well. Or add as much water to make it thin. Strain through the sieve and serve warm.

Video Recipe

Prawn Fry with Dill Leaves | Dill Leaves Prawn Fry | Step by Step Picture + Video Recipe | Prawn fry recipe | Dill Prawn Fry | Simple and Yummy Recipes

Prawn fry is one of the simplest and tasty seafood recipes made with prawns or shrimps. Today's recipe is a crunchy and juicy prawn fry with dill leaves. In this recipe, I have used dill leaves. The dill leaves will enhance the taste of seafood altogether to another level. the combination of prawn and dill leaves we get out of it is truly irresistible.

Prawns recipes are mostly everyone's favorite when it comes to seafood recipes. Today's recipe is a very simple recipe with prawns and dill leaves. This can be made within 5 mins. They serve as the best starter recipe. You can use any kind of prawns for this recipe. I have used small-sized white prawns for this recipe.

Preparation time: 15 mins

Marination time: 30 mins

Cooking time: 5 mins

Serves: 3 to 4

Step by Step Picture + Video Recipe 

Ingredients:

• 400 gms Prawn
• 2 tsp Red Chilli powder
• ½ tsp Kashmiri Chilli powder
• Juice from ½ Lemon
• 1 cup Bread crumbs
• 3 tbsp Chopped Dill leaves
• 1 cup all-purpose flour
• 1 Egg
• 1 tbsp melted Butter
• Salt to taste
• ¼ cup Oil for frying

Method:

• De shell, Devein the prawns, and wash thoroughly. Rub the prawns with salt and turmeric powder and keep aside for 10 Min's and then rinse in water and drain the water thoroughly and keep aside.
• Place the cleaned prawns in a wide bowl. Add Red chili powder, Kashmiri chili powder, salt, and lemon juice. Mix well to coat and keep aside. let it marinate for 30 mins.
• Place the bread crumbs on a wide plate, add the chopped dill leaves and mix well. Place all-purpose flour on another plate and season with a little salt. Mix well and keep aside. In a separate bowl beat an egg lightly and keep it ready.
• Next, coat the prawn thoroughly in the seasoned flour and dip the prawns lightly in the egg ( egg wash ) and get a good coating of bread crumbs covering the entire prawn. Place it on a separate plate. Repeat the same with the remaining prawns.
• Heat ¼ cup of oil in a wide pan, when hot place the prawns one by one gently fry the prawns on one side for 2 mins on medium heat. After 2 mins flip them and again cook for 2 mins on another side.
• Next, add the melted butter all over the prawns and fry the prawns for another 30 secs. Remove to a plate and serve hot with tomato ketchup or mayonnaise.

Step By Step pictures of how to prawn fry with dill leaves

Place the cleaned prawns in a wide bowl. Add red chili powder, Kashmiri chili powder, salt, and lemon juice. Mix well to coat and keep aside. let it marinate for 30 mins.

Place the bread crumbs on a wide plate, add the chopped dill leaves and mix well. Place all-purpose flour on another plate and season with a little salt. Mix well and keep aside. In a separate bowl beat an egg lightly and keep it ready.

Next, coat the prawn thoroughly in the seasoned flour and dip the prawns lightly in the egg ( egg wash ) and get a good coating of bread crumbs covering the entire prawn. Place it on a separate plate. Repeat the same with the remaining prawns.

Heat ¼ cup of oil in a wide pan, when hot place the prawns one by one gently fry the prawns on one side for 2 mins on medium heat. After 2 mins flip them and again cook for 2 mins on another side.

Next, add the melted butter all over the prawns and fry the prawns for another 30 secs. Remove to a plate and serve hot with tomato ketchup or mayonnaise.

Video Recipe

Rava Kichadi Recipe | Semolina - Sooji Kichadi | South Indian Breakfast Recipe | Step By Step Pic + Video Recipe | Mixed Vegetable Upma | Simple and Yummy Recipes

Rava Kichadi - A popular and very common breakfast recipe in Southern India. Rava Khichadi recipe is nothing but a mixed vegetable upma. Rava kichadi a simple and healthy breakfast recipe made with roasted rava and mixed vegetables.

This Rava khichadi is best when served with coconut chutney. Also, it can be served with sugar or jaggery. Having hot rava khichadi with coconut chutney and a hot cup of filter coffee is the best combination and it tastes yumm.

Ingredients:

• 1 cup Rava / Semolina
• 1 Onion, chopped,
• 2 Tomatoes, medium-sized, chopped
• 3 Green chilies
• 1 tbsp Bengal gram
• 1 tsp Mustard seeds
• 1 tbsp Cashew nuts
• ½ tbsp finely chopped Ginger
• Few Curry leaves
• 2 ½ cup Water
• ¼ cup chopped Carrot
• ¼ cup chopped Beans
• Salt as required
• ¼ tsp Turmeric powder
• few Coriander leaves
• 1 tbsp Ghee
• 3 tbsp Oil
  

Method:

• Heat 3 tbsp oil in a heavy-bottomed kadai/ wok. When hot add Bengal gram and mustard seeds. Allow it to splutter.

• Next, add cashew nuts and finely chopped ginger and fry.Then add onions, green chilies, curry leaves and saute the onions till it becomes light brown on medium heat.

• Next, add the tomatoes and cook till it becomes soft.

• Then add the veggies, salt, turmeric powder and cook for 5 mins on medium heat.

• Next, add the Rava and roast for 5 mins on low heat.

• Keep the flame low and add hot water. Stir Continuously. Mix well to avoid lumps.

• Cover and cook for 3 mins on low heat.

• After 3 mins open the lid and add coriander leaves, ghee, and mix well.

• Cover and keep aside for 10 mins and then serve.

💢  Step By Step pics of how to rava kichadi recipe 💢 

Heat 3 tbsp oil in a heavy-bottomed kadai/ wok. When hot add Bengal gram and mustard seeds. Allow it to splutter. Next, add cashew nuts and finely chopped ginger and fry.

Then add onions, green chilies, curry leaves and saute the onions till it becomes light brown on medium heat.

Next, add the tomatoes and cook till it becomes soft.

Then add the veggies, salt, turmeric powder and cook for 5 mins on medium heat.

Next, add the Rava and roast for 5 mins on low heat.

Keep the flame low and add hot water. Stir Continuously. Mix well to avoid lumps.

Cover and cook for 3 mins on low heat. After 3 mins open the lid and add coriander leaves, ghee, and mix well. Again cover and keep aside for 10 mins and then serve.

Video Recipe