Plantain (Vazhaikai) Fry

Vazhaikai(Plantain) Fry is a best combo for Sambar, rasam or any dishes made with dal. I got this recipe from one of my family friend. Its one of my favorite side dishes. I can even have it as a main dish:) This recipe can be used for making baby potato fry too.

Preparation Time : 10 mins | Cooking Time : 15 mins | Serves :2
Category : Side dish | Cuisine : South Indian

Vazhaikai(Plantain) Fry Recipe
 Ingredients
 Raw Banana(Plantain) - 1 medium sized
 Big Onion - 1/2 roughly chopped
 Red chilli powder - 1/2 tsp
 Turmeric powder - 1/4 tsp
 Fennel seeds(Sombu) - 1 tsp
 Mustard - 1/4 tsp
 Oil - 2 tbsp
 Salt as needed


 Method 

1. Peel off the skin and cut into thick/thin slices shaped circle or semicircle. Cook the slices in   microwave oven for 3-4 mins or you can also boil it in a cup of water until soft.

2. Grind the chopped onion, Fennel seeds, red chilli powder, turmeric powder, salt all together.

3. Heat oil in a non sticky pan and put the mustard seeds & let it splutter.

4. Now add the ground masala to it and saute for 3 mins till the raw smell leaves.

5. Add the cooked plantain slices to the masala and saute it for 2 mins in medium flame till its well   coated. Turn the flame to low till it gets toasted well.

Serve it with Sambar or Rasam rice.

Note 

• You can use this same recipe for potato or baby potato fry.

 

Malai Kofta

Malai Kofta is a rich North Indian gravy made for special occasions. Malai means cream and Kofta are fried dumpling balls. Koftas are added to richly flavored tomato cream base sauce. It goes well with Naan or any other rotis & even jeera rice. Though its a very rich gravy, you can have it guilt free as its made very occasionally:)

Malai Kofta Recipe

Preparation Time : 25 mins | Cooking Time : 30 mins | Serves : 2
Category: Sidedish | Cuisine: North Indian

For the kofta:

Mixed Vegetables - 1/2 cup (carrot, peas - cooked and mashed)
Potatoes (cooked and mashed) - 3/4 cup
Paneer - 1/2 cup
Onion - 2 tbsp finely chopped
Coriander powder - 1 tsp
Jeera Powder - 1/2 tsp

Turmeric powder - a generous pinch
Red Chilli powder - 1/2 tsp
Nuts - 2 tbsp chopped (Almonds,pistachios & cashews)
Coriander leaves - 1 tbsp finely chopped

Bread crumbs- 1/4 cup
Salt - to taste

For the Malai:

Onion (big sized) - 1
Tomatoes (big sized) - 3
Red Chilli powder - 1 tsp

Garam masala powder - 1/2 tsp
Milk - 1 cup

Fresh Cream - 1/2 cup
Cashew paste - 2 tsp
Kasoori Methi - 1/2 tsp crushed
Coriander leaves - 1 tbsp finely chopped
Salt - to taste

 For tempering

 Shahi jeera - 1/2 tsp
 Ginger garlic paste - 1 tsp

 Method 

1. Pressure cook the veggies (carrot,peas) for 2 whistles.

2. Drain the excess water and make sure there is no moisture in it and mash it up.

3. Pressure cook potatoes until mushy. 

4. Grate the paneer and reserve little grated paneer for garnishing, while serving.

5. Now add all the ingredients listed under 'For the kofta' to the cooked veggies and mix them well. 

6. Combine them all to a thick dough just like we make for veg bonda. If the dough is loose add little bread crumbs to it.

7. Form lemon sized balls and deep fry them in oil, till it turns golden brown.

8. In a non-sticky pan add onions and tomatoes, saute them well. Then add the red chilli powder and garam masala powder to it and saute till raw smell completely leaves and it shrinks in volume.

9. After cooling, grind it to a smooth paste and set aside.

10. In a pan heat oil and add shahi jeera to it. After it crackles, add ginger garlic paste to it and saute till the raw smell leaves. Now add the ground tomato onion paste to it, add 3/4 cup of water.

11. Allow it to cook till it becomes thick and add required salt. Then add fresh cream and keep stirring.

12. Once the gravy gets thick, switch the stove to low flame and add milk little by little stirring continuosly to avoid curdling. Add kasoori methi. Switch off the flame.

13. Now add the fried koftas to the gravy. Garnish it with grated paneer, and coriander leaves.

Serve hot with any rotis or pulao.

Points to be noted 

•  I didn't add any food color to my gravy. If you want a restaurant look, you can add food color to it.
• You can have guilt-free koftas by toasting it in paniyaram pan, adding little oil instead of deep frying.
• Don't add the refrigerated milk directly to the gravy or else milk will start to curdle. Slightly warm it before adding and also stir it continuously.
• For even more richer version, you can substitute milk with fully cream.
• You can add veggies for the kofta of your choice. 
• Don't add all the koftas to the gravy as it absorbs the gravy and becomes mushy. Add it only while serving. 
• Don't skip kasoori methi, as it gives a nice aroma to the gravy. 
• You can add the home made fresh cream or store bought ones. 

Red Chilli Chutney

Milagai chutney (Kaara Chutney) is one of the best combo for idly, dosa & paniyaram. This chutney can be made in a jiffy with less ingredients. It is more ideal for travel & also those who are on diet, as it is made without coconut. Its a fiery hot chutney, as red chilli is added as the main ingredient. Those who like spicy side dishes must give this a try. I'm sure you will have 2 more idlies extra than your regular diet:)

Red Chilli Chutney Recipe

Preparation time : 5 mins | Cooking time : 10 mins | Serves : 2
Category : Sidedish | Recipe : South Indian

Ingredients

To Grind:
Dry red chillies - 5
Shallots (small onions) - 20 nos or Big onion - 1
Garlic pods - 4
Tomato (small) - 1
Tamarind - a big pinch

Salt as needed

To Temper:
Olive oil / any cooking oil - 2 tsp
Sesame Oil - 2 tsp
Mustard seeds - 1 tsp
Urad dal - 1/2 tsp
Curry leaves - few

Method

1. Soak tamarind and extract the pulp.

2. Grind all the ingredients coarsely given under To Grind, along with the tamarind pulp.

3. Heat oil in a pan and temper mustard seeds, urad dal and curry leaves.

4. Transfer the coarsely ground paste to the tempered items and stir it occasionally in medium flame till the raw smell leaves.

Serve this fiery hot chutney with hot spongy idlies, dosas or paniyarams.

Points to be noted

• If you want a less spicy chutney, you can reduce red chillies according to your spice level.

Raw Mango Pickle

Pickle / Oorukai is one of the common side dish available in all the South Indian homes. As mango is a seasonal fruit, they use to prepare it and preserve it for months in jars. Sun dried raw mangoes stay fresh & good even for a year. Mango pickle is one of the tasty, tangy and mouthwatering pickles among all the others & my favorite too. Its a great side dish for Curd(yogurt) rice, Sambar rice & variety rice.

Raw Mango Pickle Recipe

Preparation Time :1 day  | Cooking Time : 15 minutes
Category: Condiments | Cuisine: South Indian

Ingredients

Unriped sour Mangoes ( Medium sized) - 3
Sesame(Gingelly) Oil - 5 tbsp
Mustard seeds - 1 tsp
Curry leaves - 1 sprig
Red chilli powder - 4 tsp
Fenugreek (Methi) powder - 1/4 tsp
Hing(Asafoetida) - 1 tsp
Salt - as needed

Method

1. Wash the raw mangoes and wipe it well using a paper towel.

2. Cut the mangoes into small bite sized pieces and put them in a clean dry bowl. Discard the seeds.

3. Add salt to the mango pieces and mix them well. Refrigerate it for a day.

4. Next day, heat the oil in a wok. Add mustard seeds and allow it to pop, then add the curry leaves & 1/2 tsp hing.

5. (You can see some water left in the bowl, as we added salt to the pieces) Now add the mango pieces along with the water to the tempered items. Keep the flame in medium and allow it to cook for 10-15 mins  stirring occasionally.

6. Switch off the flame. Allow it to cool for sometime.

7. When it is warm, add the red chilli powder, fenugreek(methi) powder & 1/2 tsp hing, Salt and mix well. Store it in a clean, dry, air tight glass container.

Mango pickle is now ready to serve. Enjoy the tangy, hot & spicy mango pickle with Curd rice or Sambar rice.

Points to be noted:

• You can even sun dry the cut mango pieces after adding salt, instead of refrigerating. If you do in this method shelf life of the pickle will be more.
• The measure of chilli powder depends upon the sourness of mango. The above measurement yields a medium hot pickle. Adjust the quantity of chilli powder according to your spice level.
• Adding solid hing adds more flavor to the pickle than the powdered one.
• Don't skip adding Methi powder as its aroma is more needed for any pickle.
• Also add the red chilli powder when the pieces are warm after swiching off the flame, or else the pickle will turn dark red or brown. 
• Always use a clean, dry spoon. The shelf life of a pickle also depends upon proper handling.

Potato Fry

Potato fry is a very simple side dish that even beginners in cooking can make it in a jiffy. Whenever I'm running out of time or in a hurry to cook, the first item that comes into my mind is this fry. Its a great combo for Sambar rice, rasam or any other variety rice. I use to prepare this frequently as its one of Sashu's favorite and so do I:) Most of you may wonder why I'm posting such an easy recipe. Sashu's teacher asked me to post this recipe for her few days back. Here comes the recipe..

Easy Potato Fry Recipe

Preparation time : 10 mins | Cooking time : 15 mins | Serves : 2
Category : Side dish | Cuisine : South Indian

Ingredients

Potatoes - 2
Garlic pods - 2 (finely chopped)
Turmeric powder - a generous pinch
Sambar powder - 1/2 tsp
Pepper powder - 1/4 tsp
Salt as needed

To Temper
Olive oil - 3 tsp
Mustard seeds - 1 tsp
Curry leaves - few

Method

1. Peel off the skin and cut the potatoes into bite sized pieces.

2. Cook the cut potatoes in a pan till it becomes soft or cook it in microwave keeping it in potato mode.

3. Heat oil in a non sticky pan and add mustard seeds & curry leaves.

4. After the mustard & curry leaves popped up, add the finely chopped garlic to it & once it starts to turn brown, add the cooked cut potatoes to it.

5. Now add turmeric powder, Sambar powder and salt. Give it a quick stir and fry until the potatoes turn golden brown. Turn over now & then t cook evenly on all sides.

6. Finally add pepper powder & give a quick stir.

Now your yummy potato fry is ready to serve.

Points to be noted

• If you dont have sambar powder you can substitute it with red chilli powder. 
• Adjust the amount of chilly powder according to your spice level.
• Adding curry leaves is optional.