Panner, Broccoli, Capsicum fry ( pan fried vegetables ) - For a quick weeknight side dish

Paneer, broccoli, capsicum fry is a very easy & quick side dish recipe. This is an wonderful accompaniment to fish, meat, chicken etc.
 
 

Preparation Time : 5 Minutes
Cooking Time : 10 Minutes
Serves : 2
Ingredients :

• Paneer - 50 gm
• Broccoli - 50 gm
• Capsicum - 1, diced
• Red Chilly powder - 1/2 tsp
• Coriander powder - 1/2 tsp
• Salt to taste
• Oil - 1 tbsp
• Almonds - 10 nos ( optional )
• Raisins - 10 nos ( optional )

Method :

• Cut broccoli into small florets and wash it with warm water and a little salt.

• Heat Oil in a frying pan, when hot add garlic cloves for few seconds.

• Add broccoli pieces and diced capsicum pieces and saute

• Add the spice powders to it, mix well and saute and cook in medium flame

• Saute and Cook until broccoli gets tender and cooked. This recipe will take 10 minutes to cook.

• When done move them to the side of the pan, then add paneer.

• Add little chilly powder and salt to paneer and saute.

• Mix all together and fry for a minute.

• Add almonds to it and saute.

• Transfer to plate and add raisins to it.

Quick Spicy Mushroom Roast | Indian style Roasted Mushroom

Roasted Mushroom with garlic is a quick and easy recipe that requires very fewer ingredients. It can be made in minutes and can be served as a side dish for lunch or dinner. It's a no-fuss quick recipe and tastes very yummy. A tasty and healthy side dish recipe that goes well with rice, roti or any Indian flatbreads.

Adding garlic to this recipe gives a very nice taste and flavour to this mushroom recipe. It can be even served as an appetiser or party time snack. The addition of curd makes the recipe juicy and also gives a tangy taste to the mushrooms. Instead of curd, you can also add lemon juice to it.

Preparation time: 5 minutes
Cooking time: 10 minutes
Serves: 2

Ingredients :

• 100 gms of Button Mushrooms, chopped
• 1 Onion, small-sized, chopped
• 2 Dry Red chillies
• 2 Green chillies
• 1/2 tsp Red chilly powder
• 1/2 tsp Coriander powder
• 1/4 tsp Garam masala
• 2 tbsp Curd
• Salt to taste
• 1 tbsp of Oil
• Coriander leaves for garnishing

Method:

• Heat oil in a frying pan, when hot add the chillies and garlic and saute for a minute.

• Add the chopped onions and saute till onion turns translucent.

• Next add the mushrooms and saute well and cook for 2 minutes. No need to add water, mushrooms only will release water.

• Now add all spice powders and salt to it and cook.

• When mushrooms are cooked, add the curd and cook on high flame for 30 seconds.

• Then switch off the flame and add some coriander leaves to it.

• Serve with rice or chapati.

Click down the link for the video recipe and subscribe my channel for more videos and updates.

Healthy Mixed Vegetable dry curry | Easy & Simple dry curry with Potato, Beans, Cluster Beans, Brinjal and Greenpeas

This Mixed vegetable dry curry is healthy, tasty and very very easy to prepare. My choice of vegetables is Potatoes, Green Beans, Cluster Beans, Brinjal and Green peas. I love this combination of vegetables for Roti and Chapathi.

We usually prepare mixed vegetable gravy with carrot, beans, potato and green beans for chapathi. But try this medley of vegetables for the curry the one I mentioned in the above paragraph, trust me it's tastes awesome.


This recipe is very very simple and also healthy and tasty. This is such a simple recipe that does not require any spice powders or ground masala.

Preparation time: 15 Min's
Cooking Time: 20 to 30 Min's
Serves: 4

Ingredients :

• 2 Potatoes, medium-sized
• 50 gms of  Green Beans
• 50 gms of Cluster Beans
• 50 gms of Green Peas
• 3 Brinjals, chopped into small pieces
• 10 Garlic pods, chopped
• 4 Green chilies, finely chopped
• 1 Onion large size, finely chopped
• 2 Tomatoes, chopped
• 1 tsp Cumin seeds
• 1 tsp Mustard seeds
• 2 tbsp of Oil

Method

• Peel the potato skin and cut into small-sized pieces. Chop green beans and cluster beans into pieces that are one inch long. Chop the brinjals into small pieces and place them in water.

• Heat 2 tbsp of oil in heavy-bottomed kadai/pan. When hot add mustard seeds, allow it to crackle and next add the cumin seeds.

• Immediately add the chopped garlic pods and green chilies to it and fry for few seconds.

• Add the chopped onions to it and fry for a minute.

• Next add the veggies green beans, cluster beans, green peas, potato, and salt to it and mix well. Cover the pan/kadai with a lid and cook the vegetables by stirring occasionally for 5 minutes.

• When the vegetables are half cooked, add the brinjals to it and cook for 10 minutes.

• When the veggies are almost cooked, add the tomatoes to it and cook for another 5 minutes or till the tomatoes are completely cooked.

• Serve with roti, naan, and chapathi.

Click down the link for the video recipe

Kerala Style Egg Roast

Egg Roast is one of the popular side dish in Kerala. They serve this curry with Appam, Idiyappam, Parrotta. Usually, they serve this curry for breakfast. This egg roast/ mutta curry / mutta roast takes a  little more time to cook, but worth trying it.

It has different variations with consistency. I prefer my egg roast to be semi gravy. So today's recipe is to learn how to make traditional Kerala style egg roast. It's a must-try recipe.

Preparation time: 10 minutes
Cooking time: 30 minutes
Serves: 4

Ingredients

• 4 Boiled Eggs
• 2 Onions, chopped
• 3 Tomatoes chopped
• 3 Green chilies, slited
• 1/2 tsp Red chilly powder
• 1 tsp Coriander powder
• 1/2 tsp Turmeric powder
• 1/2 tsp Pepper powder
• 1/2 tsp Garam masala
• Salt to taste
• 2 tbsp of Oil
• Few Curry leaves
• Coriander leaves

Method

• Heat oil in a heavy-bottomed kadai, when hot add mustard seeds and allow it to splutter.

• Add fennel seeds and fry. 

• Add Onions,  ginger garlic paste,  few curry leaves and fry till the Onions becomes light golden brown in color.

• Add tomatoes and all spice powders and cook till the oil separates from the gravy.

• Add 1/2 cup of water and allow it to boil.

• Then add the eggs and mix gently.

• Cover and cook the curry for 2 Mins.

• Garnish with coriander leaves.

• Serve with hot appam  / dosa  / chappathi / parotta

Click below for the video recipe. Please do subscribe to my YouTube channel Simple and Yummy recipes for more video recipes and updates. 

Ladies Finger Curry | Vendakkai Curry | Okra Curry - South Indian Style

Vendakkai curry - an easy south Indian style ladies finger curry without coconut. It pairs well with rice and chappathi. I added sambar podi/ powder to this recipe. That gives a very nice taste to this curry.

You can make this curry even without sambar powder. But trust me guys, when you add sambar podi, the curry tastes awesome. I love to have this curry with curd rice. Ladies finger and curd rice is the best combination.

Ingredients

• 250 gms of Ladies Finger / vendakkai / Okra
• 1 Onion, chopped
• 2 Tomatoes, medium-sized chopped
• 2 Dry Red Chillies
• 1 tsp Mustard seeds
• 1/2 tsp Red Chilly powder
• 1 tsp Sambar powder
• Salt to taste
• 2 tbsp of Oil

Method

• Wash and pat dry the lady's finger before chopping to avoid the slime. I usually wash it and strain the water completely and place them in a kitchen towel to dry.

• Now chop the ladies finger into small pieces.

• Heat oil in a pan, when hot add mustard seeds and allow it to splutter.

• Next, add the ladies finger and fry for one minute.

• Cover the pan with the lid and cook in a medium flame for 2 minutes. in between stir it 2 or 3 times.

• Remove the lid/cover and add the onion, tomatoes, chilly powder, sambar powder, and salt and mix well.

• Cook the curry in low medium flame and keep stirring in between to avoid burning.

• Sprinkle water if needed. Top/pour oil if the curry sticks to the pan.

• Once done transfer to a bowl and serve with rice or chappathi.

Click the playbutton for the video recipe