Suran Ki Sabzi / Yam Stir Fry (Dry Recipe)

 

           Suran Ki Sabzi / Yam Stir Fry is a simple and a quick dry dish to be had with jeera rice or chapatti / paratha. It also goes well as a side dish with dal-chawal. Yam is a very nutritious tuber and in spite of having a lot of fibre content, it also contains a lot vitamins and potassium. This is a dry recipe and if prepared in this manner, can turn out simply yummy and chatpata. 

          In this recipe, I just added onion, ginger, garlic, green chilies and few dry spices. It was then finished off with lime juice and coriander leaves. This yam stir fry is both spicy and tangy. So check out a step by step pictorial recipe to prepare my version of this amazing dish.

• 500 gms. Yam / Suran, cut into small cubes
• 1 onion, sliced
• 2-3 garlic, sliced
• 1 inch ginger, chopped
• 2-3 green chilies, chopped
• 2 tbsp. oil
• 1 tsp. cumin seeds
• 1/4 tsp. asafoetida 
• 1 tsp. salt or to taste
• 1/2 tsp. turmeric powder
• 1/2 tbp. coriander powder
• 1/2 tsp. cumin powder
• 1 tsp. red chili powder
• 1/2 tsp. garam masala powder
• 1 tbsp. lime juice
• 1 tbsp. coriander leaves, chopped 

           Steam the suran for 4-5 minutes or till it is fork tender. Keep aside.

          Heat oil in a pan and temper with cumin seeds and asafoetida.

          Add the onion, ginger, garlic and green chilies and sauté till light brown. 

          Add the steamed suran and salt to taste. Give it a nice mix. 

          Now add all the remaining dry spices. Sauté on a low flame for 2-3 minutes.

          When done, add lime juice and mix well. Garnish with coriander leaves.       

          Serve as a side dish with either jeera rice or chapatti / paratha.

      Steam the suran for 4-5 minutes or till it is fork tender. Keep aside.

        Heat oil in a pan & temper with cumin seeds & asafoetida.

 Add the onion, ginger, garlic & green chilies & sauté till light brown. 

           Add the steamed suran & salt to taste. Give it a nice mix. 

Now add all the remaining dry spices. Sauté on a low flame for 2-3 minutes.

                 When done, add lime juice and mix well.

                   Garnish with coriander leaves.

             Serve as a side dish with either jeera rice or chapatti / paratha.

Baby Marrow Curry (South Indian Style)

 

           This is a simple and a delicious Baby Marrow curry in a South Indian Style. Marrows are from the Zucchini family. It is a wonder veggie as it has a lot of health benefits. It lowers cholesterol, aids in weight management and is also good for diabetics.

          This is a dry preparation where I added some idli podi to the end product for a South Indian flavor. You may also substitute it with sambar or rasam powder. Serve as a side dish with either rice or chapattis. It also goes very well with curd rice or sambar rice. 

• 5-6 baby marrow, diced
• 2 tbsp. oil
• 1 tsp. mustard seeds
• 1-2 dry red chilies
• 1/4 tsp. asafoetida
• 1 sprig curry leaves
• 1 tsp. urad dal (split blak gram lentil)
• 1 tbsp. chana dal (Black gram lentil)
• 2-3 green chilies, slit
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tbsp. coriander powder
• 1-2 tsp. idli podi (gun powder)
• 1-2 tbsp. coriander leaves, chopped
• 1 tsp. lime juice

          Heat oil in a pan and temper with mustard seeds, dry red chilies, asafoetida, curry leaves, green chilies, chana dal and urad dal. Sauté for a few seconds or till the mustard stops crackling.

          Add the diced baby marrow, salt, turmeric powder and coriander powder. Mix well and cook, covered, on a low flame till it turns soft. 

          Sprinkle water at intervals if needed. When done, add idli podi, coriander leaves and a dash of lime. 

          Give it a stir and serve as a side dish with either rice or chapattis. It also goes very well with curd rice or sambar rice. 

                        Dice the baby marrow and keep aside.

Heat oil & temper with mustard seeds, dry red chilies, asafoetida, curry leaves, green chilies, chana dal & urad dal. Sauté for a few seconds or till the mustard stops crackling.

Add the diced baby marrow, salt, turmeric powder & coriander powder. Mix well & cook, covered, on a low flame till it turns soft. Sprinkle water at intervals if needed. 

                    When done, add idli podi, 

                   coriander leaves and a dash of lime. Give it a stir.

                     Serve as a side dish with either rice or chapattis. 

             It also goes very well with curd rice or sambar rice. 

Cabbage Cutlets / Patties

          Have any leftover cabbage curry sitting in the fridge? Fret not. Dish out these yummy cutlets and it will be gone in no time. Relish as an evening tea time snack or as appetizers with any chutney / sauce. 

 

          You can also make kofta curry out of it by adding them to any makhni gravy. Then enjoy with steamed rice, jeera rice, pulao, plain biryani or any Indian bread like kulcha, naan, tandoori roti or just plain chapatti / paratha. So check out the step by step pictorial recipe to prepare them.

• 1 cup leftover dry cabbage curry or any other curry
• 1 onion, chopped
• 1 tsp. ginger, grated
• 1-2 fresh red / green chilies, chopped
• 2 tbsp. fresh coriander roots, chopped
• salt to taste
• 1/4 tsp. turmeric powder
• pinch of baking soda
• 1 tsp. flaxseed (opt)
• 1 tsp. roasted coriander powder
• 1 tsp. roasted cumin powder
• 2 tbsp. roasted gram flour

Batter - 

• 1/2 cup gram flour 
• pinch of salt
• pinch of turmeric powder
• 1/4 tsp. red chili powder
• oil to deep fry

          For the cutlets - Mix together all the above mentioned ingredients into a dough. Divide into equal portions and give a cutlet shape to them. Refrigerate for some time.

          For the batter - In a bowl, mix together all the mentioned ingredients (except oil) and make a batter of pouring consistency by adding required quantity of water.

          Heat oil in a pan. Dip each cutlet in the batter and gently drop them in the hot oil in batches. 

          Fry on a medium flame till they turn golden on both sides. Drain on a kitchen towel and serve them hot with any chutney or ketchup.

                                 Cutlets - Mix all the ingredients into a dough.

                   Divide into equal portions & give a cutlet shape to them. Refrigerate for
                   some time.

                       Batter - Mix all ingredients (except oil) & make a batter of pouring 
                       consistency with required quantity of water.

                           Heat oil. Dip each cutlet in batter & gently drop them in hot oil. 

                                 Fry on a medium flame till they turn golden on both sides. 

                                 Drain on a kitchen towel.

                              Serve them hot with any chutney or ketchup.

Jackfruit Mango Masala

          This is the mango season. So thought of making something with green mango. So here comes a yummy Jackfruit Curry. The presence of raw mango in it simply enhances the flavour of the dish. Do try this seasonal recipe before it is too late. This spicy and tangy side dish can be relished with either chapatti or rice. 

 

• 1 small raw jackfruit, cut into small cubes & boiled
• 2-3 tbsp. oil
• 1 tsp. mustard seeds
• 1/4 tsp. asafoetida
• 1 tsp. urad dal (split green gram)
• 1 sprig curry leaves
• 1-2 onion, chopped
• 1 tbsp. ginger-garlic paste
• 1 tbsp. coriander powder
• 1/2 tsp. turmeric powder
• 1 tbsp. red chili powder
• 1 tbsp. tomato paste
• 1 tsp. idli podi
• salt to taste
• 1/2 cup chopped green mango
• 1 tsp. lime juice (opt)

          In a bowl mix together ginger-garlic paste, tomato paste and all the dry spices with a little water to form a paste. Keep aside.

          Heat oil in a pan and temper with mustard seeds, curry leaves, asafoetida and urad dal. Sauté for a few seconds. 

          Add the onions and fry till light brown. Now add the spice paste and sauté till the oil separates.

          Add the boiled jackfruit and the mango pieces. Mix well and add 1 cup water. Cover and simmer on a low flame till the gravy is thick. 

          Add lime juice and take off the flame. Serve as a side dish with either rice or chapatis.

Spicy Cauliflower Stir Fry

          Cauliflower is one of my favorite veggie and I can have it in any form. So today I made a simple and an easy side dish, to go with any Indian bread or rice preparation. Spicy and delicious, it can also be served as a Frankie, wrapped in a roti / paratha along with some sliced onion, lettuce and any sauce / mayo of your choice. So check out the step by step pictorial recipe to prepare it.

• 1 medium size cauliflower, cut into florets
• 2-3 tbsp. oil
• 1 tsp ghee
• 1 dry red chili, broken
• 1/2 tsp. mustard seeds
• 1/2 tsp. cumin seeds
• pinch of fenugreek seeds
• 1/4 tsp. asafoetida
• 1 sprig curry leaves
• 2 onions
• 1 tsp. garlic, chopped
• 1 tsp. ginger, chopped
• 1 tomato, chopped
• salt to taste
• 1/2 tsp. turmeric powder
• 2 & 1/2 tbsp. red chili powder
• 1 tbsp. coriander powder
• 1 tsp. cumin powder
• coriander leaves and green chili to garnish

          Heat oil in a pan and temper with mustard seeds, cumin seeds, fenugreek seeds and dry red chili. After it stops spluttering, add the asafoetida, ginger and garlic. 

           Fry till they changes colour. Then add the onions and curry leaves. Continue to fry on a low fame till light brown. 

          Add the tomatoes. Cover and cook till it is mashed. Add all the dry spices and mix well. Add the cauliflower and combine everything well.

          Cover and cook on a low flame till they turns soft. Sprinkle some water if necessary. When done,  garnish with coriander leaves and green chilies.

                    Heat oil & temper with mustard seeds, cumin seeds, fenugreek seeds &
                    dry red chili. Sauté for a few seconds.

                           After it stops spluttering, add asafoetida, ginger & garlic. Sauté.

                                  Then add onion & curry leaves. Fry till light brown.

                                  Add tomatoes.

                                  Cover & cook on a low flame till they turns soft.

                                 Add all dry spices & mix well.

                                  Add cauliflower florets & give it a stir to combine well.

                     Cover & cook on a low flame till done. Sprinkle some water if necessary.

                                  Switch off the flame when done.

                   Garnish with coriander leaves & green chilies. Serve as a side dish with
                   either rice or chapattis.