Veggie stir fry

Ingredients:

• Carrot – 1
• Potato – 1
• Green bell pepper - 1
• Onion – 1
• Tomato - 1
• Urad dal - ½ Table spoon
• Mustard seeds – ¼ Table spoon
• Chicken curry powder – ½ Table spoon
• Turmeric powder – ¼ Tea spoon
• Oil – 1 Table spoon
• Curry leaves – few
• Salt – as needed
• Coriander leaves - few

 Method:

• Chop carrot, potato and bell pepper into small pieces. Keep aside.
• Chop onion and tomato.
• In a pan heat oil and add mustard seeds. When they pop up add urad dal and fry for few seconds.
• Add chopped onion and a pinch of salt. Fry until onion becomes slightly brown.
• Add curry leaves and tomato, sauté till tomato is slightly mashed.
• Add chicken curry powder and turmeric powder. Sauté until raw smell disappears.
• Add vegetables, close lid and cook till they are done. Stir in between.
• Adjust salt and turn off heat.
• Garnish with coriander leaves.
• It goes very well with plain rice or sambar rice or curd rice or roti.

Carrot and Mung dal Stir fry (Poriyal)

Ingredients:

• Carrot – 2
• Chopped onion – ½ Cup
• Mung dal – 2 Tablespoon
• Urud dal - ½ Table spoon
• Mustard seeds – ¼ Table spoon
• Sambar powder – ½ Table spoon
• Turmeric powder – ¼ Tea spoon
• Grated coconut – 2 Table spoon
• Oil – 1 Table spoon
• Curry leaves – few
• Salt – as needed

 Method:

• Cook mung dal with little amount of water (do not mash).
• Chop carrot into small pieces. Cook them by adding salt, turmeric powder and sambar powder.
• In a pan heat oil and add mustard seeds. When they pop up add urud dal and fry for few seconds.
• Add chopped onion and a pinch of salt. Fry until onion becomes slightly brown.
• Add curry leaves, cooked carrot and mung dal. Toss them well. Adjust the salt and close the lid. Simmer for few seconds.
• Add grated coconut and turn off stove.
• Serve it with plain rice or sambar rice or curd rice.

Note:

• This recipe is good for kids because it is fully loaded with Vitamin A, B, Proteins and minerals. Kids love this bright colour so it is good for picky eaters as well.

Nutty Lemon Rice

  Sending these two recipes to Creative Sanyukta's A Visual Treat

Split Channa dal and Snake Gourd Poriyal

Ingredients:

• Split channa dal – 50 g
• Snake gourd – 2
• Onion – 1
• Urud dal - ½ Table spoon
• Mustard seeds – ¼ Table spoon
• Red chili powder – ½ Table spoon
• Turmeric powder – ¼ Tea spoon
• Grated coconut – 2 Table spoon
• Oil – 1 Table spoon
• Curry leaves – few
• Salt – as needed

Method:

• Soak split channa dal in water for about half an hour and cook them with little amount of water (do not mash).
• Chop snake gourd into small pieces. Cook them by adding salt, turmeric powder and red chili powder.
• In a pan, heat oil and add mustard seeds. When they pop up add urud dal and fry for few seconds.
• Add chopped onion and a pinch of salt. Fry until onion becomes slightly brown.
• Add curry leaves, cooked snake gourd and channa dal. Toss them well. Adjust the salt and close the lid. Simmer for few seconds.
• Add grated coconut and turn off stove.
• Serve it with plain rice or sambar rice or curd rice.

Snap Peas Poriyal

Ingredients:

• Snap Peas – 400 g
• Onion – 1
• Oil – 1 Table spoon
• Mustard seeds – ¼ Tea spoon
• Split channa dal – ½ Table spoon
• Red chili powder – ½ Table spoon
• Grean chilies - 2
• Turmeric powder – ¼ Tea spoon
• Crushed garlic cloves - 1 Tea spoon
• Grated coconut – 2 Table spoon
• Curry leaves – few
• Salt – as needed  

Method:

• Wash and trim a bit on both ends of snap peas.
• Then cut them into one inch pieces.
• Chop onion into small pieces.
• In a pan heat oil and add mustard seeds. When they pop up add split channa dal and fry for few seconds.
• Add onion, crushed garlic and a pinch of salt. Fry until onion becomes transparent.
• Add curry leaves, snap peas, green chilies, red chili power and turmeric powder. Toss them well. Adjust the salt and close the lid. Cook until it is done. The content will cook by using water in snap peas. So no need to add additional water for cooking.
• Add grated coconut and turn off stove.
• Serve it with plain rice or sambar rice or curd rice.

Asparagus Poriyal

Ingredients:

•  Asparagus – 1 bunch
• Onion – 1 no.
• Split channa dal – ½ Table spoon.
• Oil – 1 Table spoon.
• Mustard seeds – ¼ Tea spoon.
• Turmeric powder – ¼ Tea spoon.
• Grated coconut – 2 Table spoon.
• Sambar powder – ½ Table spoon.
• Curry leaves – few
• Salt – as needed

 Method:

•  Wash and trim a bit on both ends of asparagus.
•  Then cut them into ½ inch pieces.
• Cut onion into small pieces.
•  In a pan heat oil and add mustard seeds. When they pop up add split channa dal and  fry for few seconds.
•  Add onion and a pinch of salt. Fry till onion becomes slightly brown.
•  Add curry leaves, asparagus, sambar power and turmeric powder. Mix them well.
• Adjust the salt and close the lid. Cook until it is done. (The content will cook by using water in asparagus. So no need to add additional water for cooking).
•  Add grated coconut and turn off stove.
• Serve it with plain rice or sambar rice or curd rice.