Potato fry v2

Another version of potato fry here. Hope you like it
Recipe source :Sudha(my friend)

Ingredients

Potato 2 big
Onion 1 small
Ginger small piece
Garlic 3 pods
Curry leaves few
Chilli powder 1 Tsp
Turmeric powder 1/2 Tsp
Salt
Mustard seeds -1/2 Tsp
Urad dal - 1/2 Tsp
Oil- 1 Tbsp

Method

1.Peel and cube the potatoes.Chop onion,ginger and garlic.
2.In a kadai heat oil and add mustard and urad dal. Add onions,curry leaves,ginger and garlic. Saute well.
3.Add the cubed potato,salt,turmeric and chilli powder. Coat well and fry until potato gets golden brown color in medium flame.

Yummy potato fry. Goes well with Brinjal gostu , Mor kuzhambu and simple rasam.

Vazhakkai varuval

Ingredients

Raw banana/plantain/vazhakkai	1 no
Turmeric powder	½ tsp
Chilli powder	1 Tsp
Samabar podi	1 Tsp
Salt
Oil	1 Tbsp
Mustard seeds	½ Tsp
Broken urad dal	½ Tsp
Curry leaves	few

Method

1.Wash and peel the plantain skin.


2.Cut into round slices as shown in fig

Add chilli powder,turmeric,salt and sambar podi. Just toss it until it coated evenly. Let it rest for min 20 mins


3.In a wok heat oil and temper with mustard,urad dal and curry leaves and add the marinated plantain and fry until its cooked and turns crispy.


Goes well with sambar,Brinjal Gojju,rasam or even good curd rice. Enjoy your fry !

Vendakkai Fry

Ingredients

Ladies finger/Okra/Vendakkai- 15-20 numbers
Onion- 1 chopped
Curry leaves- few
Chilli powder- 1 tsp
Garam masala- 1 tsp
Salt
Oil

Method

1.Wash and chop the ladies finger into small.
2.In a kadai heat oil and thrown onionsand curry leaves. Saute for an min. Add chopped ladies finger and add salt.
3.Add chilli powder and garam masla. Mix well. Keep in medium flame and close the lid.
4.After 10min open the lid and stir. Cook for another 10 min. Always do slow cook.
5.Very soft fried ladies finger is ready. Serve with curd rice.

Cabbage Puttu

I wanted to say that I tried this recipe from my friend blog "The FoodieFix". And it turned out really really tasty. I still remember the taste of this dish which she used to bring during college days. Thanks for this recipe Amu Ramesh.

Ingrediens

Cabbage- 1 Finely chopped
Onion-1 chopped
Green chilli-1 chopped
Curry leaves few
Turmeric powder-1/4 tsp
Curry powder-2 1/2 tsp
Roasted gram powder- 2 tbsp
Salt
Mustard seeds-few
Urad dal-few
Oil- 2 tbsp
Hing- Pinch

Method

1.In a bottomed kadai heat oil and throw some mustard ,urad dal and curry leaves. Then add chopped onions,green chilli and chopped cabbage. Stir wel.
2.Add turmeric powder,curry powder,salt,hing and roasted gram powder.Check for salt. Add little more oil and close the lid. Cook in medium flame until cabbage cooks well.
3.The color of the cabbage turns lightly. At this stage off the stove and tranfer into the serving bowl.

Note 

I skipped garlic and ginger. If u want u cant add chopped garlic and ginger also.
Don't skip roasted gram powder. 

Bitter gourd fry

Ingredients

Bitter gourd- 2 no. Thin Sliced round shape as shown in pic
Chilli powder- 2 tsp
Turmeric powder-1/4 tsp
Mustard seeds-few
Urad dal-few
Curry leaves few
Salt
Oil

Method

1.In a kadai heat oil and splutter mustard seeds and few urad dal.
2.Add curry leaves along with bitter gourd.
3.Add chilli powder,turmeric powder and salt. Fry in medium flame for nearly 20 min or more until it changes its color. Ready to serve with sambar rice.
Do not add water.Just cook in oil. 

Simple Potato fry

Ingredients

Potato-2 no big
Chilli powder-1 1/2 tsp
Turmeric powder-1/2 tsp
Salt
Oil-2 tsp
Mustard seeds-few
Urad dal-few.
Curry leaves-few

Method

1.In a kadai heat oil and crackle some mustard seeds and urad dal. Add Chopped potatos,curry leaves,chilli powder and turmeric powder. Saute for a min. Close the lid and cook in medium flame for 15 min.
2.Open the lid and saute continuously for 5 min. Moru moru potato fry ready.

Gutti vankaya kura/Stuffed brinjal

I learnt this recipe from my mother in law. Perfect taste of andhra cooking.

Ingredients

Brinjal-10small or 3 big (large size)
Onion- 2 big
Coconut-1 Cup grated
Coriander leaves-1/2 cup
Curry leaves-few
Garlic- 10 cloves
Garam masala-2 tsp
Green chilli-1
Turmeric powder-1/2 tsp
Chilli powder-1/2 tsp
Salt
Oil- 3 tbsp

Method

1.Wash and clean the brinjal. Now take each brinjal and cut from the base end (opposite side of stem) and make a slit towards stem side but not all the way through i.e slit each brinjal into four sections lengthwise without cutting off the crown. The brinjals are ready for stuffing and the stuffing requires some patience…:)
2. Lets prepare the masala for stuffing: In a jar add chopped onions,grated coconut,coriander leaves,curry leaves,garlic,salt,chilli powder.green chilli,turmeric powder and garam masala. Grind as a paste.
3.Stuff the masala into the brinjal completely and allow it to marinade for 1 hour minimum.
4.In a bottomed kadai/pan heat the oil and add marinade brinjals. Stir continuously for 5 min and close the lid. Cook in medium flame for 40 min. In between stir the brinjal. Perfect gutti vankaya kura is ready to serve with sambar/pappu.

Note

Don't add water. Close the lid and allow it to cook softly. Max cook for 40 min to get the perfect taste.

Kovvaka fry/Tindora fry

Ingredients

Tindora/Kovavaka-1/4 kg
Chilli powder- 2 tsp
Turmeric powder-1/4 tsp
Salt
Oil
Curry leaves few
Mustard seeds-1/4 tsp
Urad dal-1/4 tsp

Method

1.Clean the tindora by cutting both side of its edges. cut into thin slits long wise.
2.In a pan heat oil, add mustard seeds,urad dal,curry leaves and tindora. Stir continuously.
3.Add chilli powder,turmeric powder and salt. Fry till it reaches brown color for nearly 20 min in medium flame. Serve with sambar/Keera masiyal.

Note

Do not add or sprinkle water. Allow it to cook in oil itself. Use only 2 tsp of oil.