Okra fry /Lady finger fry / vendaikai pooriyal

Lady finger fry :
My mom used to say that eating this vegetable gives us good memory power. I don't know if it true or not, but there are lots of good things about this vegetable. It has lots of minerals and vitamins.
It is low in calorie and high in dietary fiber. Definitely good for kids.

Ingerdients :
Lady finger   - around 30

Chilli powder - 2 tsp
Onion - 1/4 onion chopped
Urad dhal  - 2 tsp
Channa dhal - 2 tsp
Mustard seeds - 1/2 tsp
Red chilli - 1
Salt to taste

Method :

1. Wash okra and let it dry for sometime. Cut it into small pieces as shown.

2. In a wide pan, add oil. When the oil is hot, add mustard seeds, urad dhal and channa dhal. 

3. Once it is brown, add red chilli and onion.  

4. When the onion is brown, add salt. We don't want to add salt later as that will bring out the moisture in okra and it won't come out good.

5. Add okra and fry it for some time. Add chilli powder and lower the flame.

6. Let it cook in low flame. Stir it in between.

7. You can fry it until the okra is cooked.

The first time I made okra fry was a very funny incident.
One day my mom in law had to go out, she asked to make this fry.
I thought this should be just like any other vegetable and readily said okay.
Just like any other vegetable I tried to cook this. You should have guessed what should have

happened. It ended like a paste. I was so embarrassed.

Every time I make this, it reminds me of that incident.

Enjoy cooking and eating

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Idli sambar

Ingredients :
Toor dhal - 1/2 cup
Tomatoes - 2 medium sizeg
Pearl onion - 15
Curry leaves - few
Coriander leaves - few
Tamarind - gooseberry sized ball
Sambar powder - 1.5 Tbsp
Mustard seeds - 1/4 tsp
Cumin seeds - 1/2 tsp
Red chilli - 2 for seasoning
Hing - a pinch

Sambar powder recipe :
Dry roast and grind it coarsely. This can be stored.
Red chilli - 8
Coriander seeds - 1 fist full
Pepper - 1 Tbsp
Cumin seeds - 1/2 Tbsp
Toor dhal - 3/4 Tbsp
Channa dhal - 3/4 Tbsp
Asafotedia - 1/4 tsp
Curry leaves - few
Dry curry leaves nicely and roast it.


Method :

1. Cut tomatoes . Add them to toor dhal. Add water and turmeric and cook it pressure cooker.
     Mash it nicely.
2. Take tamarind juice. In a pan, add oil.
3. When it is hot add mustard seeds, jeera, red chilli, curry leaves.
4. Add pearl onions and sauté them.
5. Add tamarind juice, sambar powder and salt.
6. Let it boil nicely. Add cooked toor dhal mixture and let it boil too.
7. After 5 minutes switch off the flame and add chopped coriander leaves.

Note :
For measurementas,
http://ucancooktoo.blogspot.com/p/blog-page_31.html

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Fish Finger

Fish Finger :
Quite an easy and quick snack. Even people who are not big fan of fish will like it.
Definitely is a kids favorite snack. Try it and you will fall for it.

Ingredients :
Fish - 1.5 lb
Chilli powder - 1 tsp
Coriander powder - 1/2 tsp
Garam masala - 1/2 tsp
Cumin powder - 1/4 tsp
Ginger garlic paster - 1 tsp
Lemon - juice from 1/2 lemon
Curry leaves few chopped
Salt to taste.

Besan - 1/4 cup
Bread crumps - 3/4 cup
Oil for deep frying

Method :

1. Cut the fish lengthwise in the shape of finger. Use only boneless fish

2. Marinate fish with all the above ingredients except besan and bread crumbs.

3. Let it sit for few hours. Adjust the spice level according to your taste.

4. Mix besan and bread crumbs. I like it crunchy and that's why have used more of bread crumbs.

    You can adjust it too to your requirement.

5. Take each slices of fish and coat it with besan breadcrumbs   mixture.

6 . Coat it nicely.

7. Heat oil in a pan and fry these until golden brown.

Yummy tasty Fish ginger is ready.

Enjoy the joy of cooking.

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Chicken Pad See-Ew

Chicken Pad See-Ew :

The name sounds strange, right? Yes, this is also a Thai dish that I learned from my friend.
I would say it is a different flavor of noodles.

Ingredients:

 Chicken - 1 lb made into small cubes

Corn Starch - 1 tsp

Oyster Sauce - 2 tsp

Flat Rice Noodles (peeled) - 1.5 lb Package

Garlic - 1 tbsp chopped   

Chinese Broccoli  - 1 lb

Eggs  - 2  

Dark Soy Sauce - 3 tbsp

Oyster Sauce - 3 tbsp

Fish Sauce - 2 tbsp

Sugar - 1 tbsp

Oil - 4 tbsp

Method:

1. Marinate Chicken with corn starch, and 2 tsp. of oyster sauce 2 hr. prior to cooking time. 

2. Cook the rice noodles and separate them.

2.3. In a large sauté pan, heat 3 tbsp. of  oil, add chopped garlic. Stir till garlic turns yellow. 

4. Add Chicken and stir fry till chicken is fully cooked.

3.5. Add Chinese broccoli, stir fry till cooked. 

6. Put it in a side and add eggs and fry them until it is cooked.

7. Mix everything well. Add noodles,  soy sauce, oyster sauce, fish sauce and sugar.

8. Stir fry until it is translucent and soft.

4.

Enjoy cooking and eating.

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Thai red curry

Thai red curry :
I had a friend from Thailand and was glad to learn this recipe from her.
Its so easy and yummy. Its little similar to Indian Kurma with slightly different flavor
Check out my space for few more Thai recipes that I am planning to post soon.

Ingredients :
chicken - 1 lb sliced
Thai red curry paste - 3 Tbsp
Canned cocunt milk - 13.5 oz
Carrot - 1/2 cup sliced
Green Pepper - 1/2 cup sliced
Peas - 1/4 cup
Fish Sauce - 3 Tbsp
Oil - 1 Tbsp

Method :

1. In a pot, heat oil and add Thai red curry paste and saute for about 3 mins.

2. Add chicken and stir fry till it is half cooked.

3. Add all the vegetables and saute until half cooked.

4. Add cocunut milk and water and bring it to boil.

5. Boil for 5 min.

6. Add fish sauce. I have done this without fish sauce too and I still like it.

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Mango pickle

Mango thokku / Mango pickle.

A spicy accomplishment for any rice. It's usually done by drying the mango and salt in sun for many days so that it lasts longer. This is equally good taste that is quick and easy.

Ingredients :
Mango - 3 cup grated ( one big raw mango and peel off the skin)
Fenugreek seeds - 1/4 tsp crushed into a coarse powder
Chilli powder - 4 tsp or to taste
Salt
Sesame oil - 4 Tbsp or more if you want to store it for longer period.
Mustard seeds - 1/2 tsp

Method :

1. Try to get sour mango for better taste.

2. Peel the skin off and grate the mango.

3. In a pan, add oil and when it is hot, add mustard seeds and fenugreek seeds.

4. Add grated mango and fry it for few minutes.

5. Add salt, a pinch of turmeric and chilli powder. Mix everything well.

6. Lower the flame to medium and close the lid and let it cook.

7. Let it cook until oil leaves.

8. Put it in stove for little longer time if you want it to last little longer.

Enjoy cooking and eating.

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Capsicum rice

Capsicum rice:
    Before we go to the recipe lets see the benefits of capsicum.
There are numerous healthy reasons to eat capsicum. It has Vitamin C and is an excellent source of Vitamin A and beta-carotene. It is low in fat and calories and hence does not increase the levels of bad cholesterol in the body. Having said all the above, do u have any reason to avoid this recipe.
I am not a great lover of capsicum, but I love to eat it his way. I have heard the same comments from my guests too. So even if you are not a great fan of Capsicum don't hesitate to try this.


Ingredients :
Basmati rice - 1 cup
Capsicum  - 2 cup chopped in Squares ( use multiple color capsicum to make it look appealing)
Salt to taste
Butter or oil

Dry roast and grind coarsely :
Mustard - 1 Tbsp
Urad dhal - 1 Tbsp
Coriander seeds - 1 Tbsp
Cumin seeds - 1/2 Tbsp
Red chilli - 6 or to taste
Curry leaves - 20 or less ( I personally like the flavor of curry leaves. 10 leaves would be sufficient but I prefer more. So its upto you )
Peanuts - 4 Tbsp
Grated cocunut - 1 tbsp

Method :

1. Cook the rice and let it cool
2. In a pan, add butter or oil and when it is hot, add capsicum and cook it.
3. Add the ground powder and fry for few more minutes.
4. Add rice and salt and mix well.
5. Simmer the flame and let it cook for 20 minutes so that all the flavor are merged with rice.

Yummy capsicum rice is ready.

Enjoy cooking and eating.

Note :
For measurementas,
http://ucancooktoo.blogspot.com/p/blog-page_31.html

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