Pirandai Thogaiyal | Pirandai Chutney| Healthy Chutney Recipes

Pirandai Thogaiyal | Pirandai Chutney is a healthy chutney made with pirandai. Pirandai is a creeper which has amazing health benefits. Pirandai in Tamil is known as Adamant Creeper, Veldt Grape, Devil’s Backbone in English.  This herb is excellent in treating digestion problems. That is why,  tradition is being followed in South Indian Brahmin families to include this thogayal as a “Must-to-do” recipe during some specific occasions on which they make an elaborate menu. It is rich in calcium and hence it is good for treating bone related problems.

Now-a-days, pirandai is available in local markets. You can choose tender pirandai and try out this recipe.

Recipe for Pirandai Thogaiyal | Pirandai Chutney| Healthy Chutney Recipes:

                          Cuisine : Indian| South Indian

Category: Chutney| Dip

Preparation time : 10 Minutes

Cooking time : 10 Minutes

Serves  – 4

Ingredients:

• Pirandai (chopped) – ½ cup
• Mustard – 1 tsp
• Urad dhal – 1 tbsp
• Bengal gram dhal – 1 tbsp
• Red chillies – 5 Nos.
• Asafoetida – ½ tsp
• Tamarind – small gooseberry size
• Coconut gratings – 2 tbsp
• Gingelly oil – 2 tbsp
• Salt to tsate.

Method:

1. Wash pirandai very well in running water, break near the joints, peel the hard outer veins and chop into small pieces. Keep aside.
2. In a kadai, add  1tsp oil and when it is hot, add mustard. Then add urad dhal & Bengal gram dhal and saute till dhals turn golden brown. Add red chillies & asafoetida and  saute until they become crisp. Transfer it to a plate.
3. In the same kadai, add the balance oil. To this add the pirandai pieces and sauté in simmer for 3-5 minutes till pirandai pieces got shrunk in size. Switch off.
4. Transfer all to a mixie jar. To this add tamarind, coconut gratings & salt and grind coarsely by adding little water.

Healthy, tasty Pirandai chutney is ready. You can have it with idli/dosa or curd rice. You can even mix with hot steaming rice.

Note:

• While cleaning pirandai, apply oil on both of your hands to avoid itching. Else you can use hand gloves.
• Don’t avoid adding tamarind in this recipe as it helps in suppressing the itchiness of pirandai.
• Always choose tender pirandai.
• If you like, you can season the chutney with mustard.

Tags: Pirandai chutney recipe,  Pirandai thuvaiyal, Thogayal recipes, Chutney recipes, South Indian chutney recipe using pirandai, pirandai recipes, Healthy chutney recipes, Herbal recipes, side dish for idli/dosa, side dish for rice

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Cauliflower Egg Burji| Cauliflower Egg Stir Fry| Cauliflower Muttai Poriyal

Cauliflower Egg Burji| Cauliflower Egg Stir Fry| Cauliflower Muttai Poriyal is a tasty side dish suitable for rice as well as rotis. Cauliflower & egg is a super combo and both taste delicious in this recipe. This tastes good with sambar, rasam and curd.

Here we go for the recipe...

Recipe for Cauliflower Egg Burji| Cauliflower Egg Stir Fry| Cauliflower Muttai Poriyal:

Cuisine : Indian| South Indian

Category: Side Dish

Preparation time : 10 Minutes

Cooking time : 15 Minutes

Serves  – 2-3

Ingredients:

• Cauliflower Florets – 1 cup
• Egg – 2 Nos
• Ginger (finely chopped) – 1 tsp
• Onion (finely chopped) – 1 No.
• Green chilli (finely chopped) – 1 No.
• Turmeric powder – ½ tsp
• Pepper powder – 1 tsp
• Coriander| cilantro (finely chopped) – 1 tbsp
• Salt to taste

For seasoning:

• Oil – 1 tbsp
• Curry leaves - few

Method:

1. Cut cauliflower into florets and soak in hot, salted water for 10 minutes.
2. Wash the florets  in running water. Drain them from water & keep aside.
3. In a kadai, heat oil and season with curry leaves.
4. Add finely chopped ginger, onion & green chilli, one by one and sauté till onion becomes translucent.
5. Add turmeric powder & mix everything. To this add the cauliflower florets & ½ of the salt required for the recipe and  mix very well. Sprinkle little water and cook the cauliflower covered for about 5 minutes.
6. In the mean time, beat eggs with  salt required for egg alone and keep aside.
7. When the cauliflower is ¾ th cooked, slide the cauliflower to the edge of the kadai and add the beaten egg in the centre. Allow to cook egg without disturbing for a while.
8. When the egg is cooked,  just scramble the egg into pieces and mix with cauliflower.
9. Add pepper powder, mix everything well and allow to cook for 2 minutes.
10. Finally add coriander leaves and switch off.

Tasty cauliflower muttai poriyal is ready to enjoy with hot steamed rice!!

Note:

• Don’t overcook  cauliflower.
• Carefully add salt as we are adding it in different stages.

Tags: Cauliflower egg bhurjee recipe, Cauliflower stir fry with egg, scrambled cauliflower & egg recipes, cauliflower recipes, egg recipes, cauliflower muttai poriyal, gobi anda fry recipe, side dish recipes, Side dish for rice, Side dish with cauliflower, Side dish with egg, Side dish for roti, cauliflower stuffing for bread

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Chettinad Palakottai Masala | Palakottai Thokku | Jackfruit Seed Curry | Jackfruit Seed Stir Fry

Chettinad Palakottai Masala | Palakottai Thokku | Jackfruit Seed Curry | Jackfruit Seed Stir Fry is a tasty, spicy side dish and can be paired with rice as well as rotis. ‘Palakottai’ is the Tamil name for ‘Jackfruit seed’. These jackfruit seeds generally find a place in the menu during jackfruit season in Tamil Nadu & Kerala.  These seeds are good alternative to potatoes as these seeds are rich in carbohydrates as well as proteins. These seeds are so versatile to make many different recipes. The hard part in this recipe is, preparing the seeds for cooking which is a bit time consuming process. Once this is over you can prepare this dish in few minutes.

I prepared lemon rice for our lunch box, few days back and to make the tangy rice interesting, I prepared this jackfruit seed masala curry. The combination really tasted divine. Try it once before the season gets over.

Recipe for Chettinad style Palakottai Masala | Jackfruit Seed Curry | Jackfruit Seed Stir Fry:

Cuisine : Indian| South Indian |Chettinad

Preparation Time: 30 Minutes

Cooking time : 15 Minutes

Serves – 4

Ingredients:

• Palakottai | Jackfruit seed – 1 cup
• Onion (finely chopped) – 1 No.
• Garlic (crushed) – 3 pods
• Tomato ( finely chopped) – 1 No
• Turmeric powder – ¼ tsp
• Red chilli powder – 1 tsp
• Salt – to taste

To grind:

• Coconut gratings – ¼ cup
• Pepper | Milaku  – ¼ tsp
• Khus khus | Poppy seeds – ¼ tsp

For seasoning:

• Oil – 2 tsp
• Fennel seeds |Sombu – ¼  tsp
• Curry leaves - few

Method:

1. Cut the jackfruit seeds into half and remove the white coloured, thick, outer skin. Wash well with water.
2. Pressure cook the seeds with enough water, salt and turmeric powder for 2 whistles.
3. Once the pressure subsides, open the cooker, drain only the seeds and keep aside.
4. Grind the items given “To grind” to a thick paste by adding little water. And keep aside.
5. In a wide pan, heat oil and season with items given “For seasoning”.
6. Then add crushed garlic and sauté till the raw smell goes off.
7. To this add the finely chopped onion till it becomes golden brown.
8. Add the finely chopped tomato till it becomes mushy.
9. To this add the masala powders and sauté for 2 minutes.
10. To this add the pressure cooked jackfruit seeds and give a good stir.
11. Add the required salt for masala and ¼ cup of water. Mix everything well and cook covered for 5 minutes in simmer.
12. Open the lid, add the ground paste and mix everything well. Allow to cook until everything combines well & becomes thick in consistency. Switch off.

Spicy palakottai masala curry is ready to relish with sambar, rasam or curd rice as well as with rotis.

Note:

• Allow the jackfruit seeds to dry in open air for few days. It will ease the process of removing the outer skin.
• Carefully add salt as it is already added while pressure cooking the seeds.

Tags: Jackfruit recipes, Palakottai masala recipe, Palakottai recipes, Jackfruit seeds recipe, How to use jackfruit seeds in Indian Cooking?, Chettinad style palakottai masala, How to remove the outer skin from palakottai?, How to prepare jackfruit seeds for cooking? Palakottai thokku recipe, Jackfruit seeds stir fry recipe, Jackfruit seeds poriyal recipe, Jackfruit seeds curry recipe, Kathal seeds recipes.

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Raw banana fry | Vazhaikkai varuval

Raw banana fry | Vazhaikkai varuval is a spicy, tasty side dish which goes well with sambar, rasam, curd as well as with any Variety rice. Though I prepare raw banana fry in different methods, this recipe is quite simple with minimum ingredients. This dish comes handy during busy week days. I make this varuval often and our favourite combo is vazhaikkai varuval with lemon rice. 

Coming to the recipe, the raw banana needs to be sliced slightly thicker than as we do for banana chips. The risky part in this recipe is sautéing the veggie as it cooks very fast and tends to break easily. So care should be taken to retain the shape of the veggie in the end product. Other than this, it is a very easy to follow recipe.

Recipe for  Raw banana fry | Vazhaikkai varuval

Cuisine : Indian| South Indian

Recipe Category – Side Dish/Vegetarian

Preparation Time: 10 Minutes

Cooking time : 15-20 Minutes

Serves – 2

Ingredients:

• Raw banana | Vazhaikkai – 1 No.
• Red chilli powder – 1 tsp
• Turmeric powder – ¼ tsp
• Salt to taste

For seasoning:

• Oil – 2 to 3 tbsp
• Fennel seeds – 1 tsp
• Garlic (crushed) – 4 pods
• Curry leaves – few

Method:

1. Peel the skin from vazhaikkai, slit into two, cut them to thin discs and keep in water.
2. In a non-stick pan, heat oil and season with fennel seeds and curry leaves.
3. Add crushed garlic and sauté till it gets slightly browned.
4. Then add required salt, turmeric powder and red chilli powder, give a quick stir to mix all ingredients evenly with oil.
5. Immediately, add the raw banana pieces and mix everything well.
6. Cook covered with a lid in medium fire,  for about 5 minutes. After 5 minutes, open the lid and just turn around the pieces. Cook covered for 5 minutes.
7. Open the lid and fry in simmer for about 10 minutes, gently turning the pieces in between & switch off.

Spicy Vazhaikkai Fry is ready to serve! It goes well with sambar, dhal, rasam,curd or with any Variety rice.

Note:

• Adding garlic gives a nice flavour to the recipe as well as aids digestion. If you don’t like garlic flavour, add a pinch of asafoetida.

Tags: Vazhaikkai varuval recipe, simple raw banana fry recipe, Raw banana recipes, Vazhaikkai recipes, vazhakkai  varuval recipe, simple vazhai varuval, how to make simple fry with raw banana, vazhakkai fry, Chettinad vazhaikkai Fry, vazhaikkai poriyal recipe, Vegetarian fry recipes, Vazhaikkai stir fry recipe, Raw banana stir fry

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Steamed Fish in Banana Leaf | Meen Pollichathu | Fish Fry in Banana Leaf | Vazhai Ilai Meen

Steamed Fish in Banana Leaf | Meen Pollichathu | Fish Fry in Banana Leaf | Vazhai Ilai Meen is a healthy option for fish lovers, that too who prefer fried fish rather than curry fish. This is more like steaming fish in banana leaf. Though Karimmen (Pearl Spot fish) Pollichathu is our family’s favourite, I didn’t  plan for preparing any special dish last week when I bought koduva | barramundi fish. When I was marinating  the fish with spices, I got an idea of preparing this fish fry in banana leaf as I got some left-over  banana leaves which I bought for Panguni Uththiram, the previous day. I followed the simple recipe, yet it turned out to be so yummy. This is mainly due to the flavours of banana leaf which really enhanced the taste & aroma of the dish. The fish potlis looked so cute on the serving plate and tasted real yum. We enjoyed it as a starter with onion rings & tomatoes and got vanished like flash in the pan.

Ingredients:

• Fish – 5 pieces
• Banana leaves – as required
• Oil – 2 tbsp for frying
• Onion, cilantro, tomato – for garnishing

For marination:

• Red chilli  powder – 1 tsp
• Ginger garlic paste – 2 tsp
• Pepper powder – 1 tsp
• Turmeric powder – ½ tsp
• Lemon juice – 1 tsp
• Thick tamarind paste – 1 tsp
• Oil- 1 tsp
• Salt to taste

Method:

1. Clean & wash the fish pieces using water with turmeric and curd.
2. Add the ingredients kept for marinating and mix everything well to form a paste. Add few drops of water, if needed, to make a thick paste.
3. Apply this masala paste on the fish pieces and marinate in the refrigerator for an hour.
4. In the mean time, wash the banana leaves and dry them.  Check the leaves by folding them to ensure that they are flexible enough to wrap the fish, without tearing. If they are thick and tend to tear while folding, switch on the flame and show the banana leaves over the flame for few seconds, just to make it tender. Don’t overdo this to change the colour of the leaves. Normally tender leaves won’t get torn while folding.
5. Cut the leaves into big squares to wrap the fish pieces.
6. Place the single fish piece with some marinade, in the centre of each banana leaf and fold on all the sides to form a potli or packet. Tie it with twain or thread. Repeat for other fish pieces and prepare the potlis | packets.
7. In a non stick pan, add 2 tbsp of oil and heat.
8. When the oil is hot, arrange the fish potlis on the pan and keep it closed.  Cook  the fish in simmer for about 5 minutes. Then carefully flip the fish to other side and cook covered for 5 minutes. Repeat again with both sides twice or thrice & cook covered until done. This will take 20 to 25 minutes in simmer.

Tasty fish potlis are ready to relish. Enjoy the bite with any of your favourite side | dip or with hot, steamed rice & fish curry...

Note:

• Care should be taken while flipping the fish potlis.
• You can add any spice | masala of your choice and proceed with the same cooking process but marination part is very much essential.

Tags: Fish Fry in banana leaf recipe, steamed fish fry recipe, Fish pollichathu, Koduva meen in Banana leaf, How to cook fish in banana leaves?,  Fish fry in banana leaf, Fish cooked in banana leaf, Fish banana potlis, Fish potlis for starter , Vazhai Ilai meen recipe, simple fish fry in banana leaf, koduva meen fry, Healthy fish fry recipes, Diet fish recipes, Seafood recipes, fish recipes, Simple koduva fish fry recipe, How to steam cook fish in banana leaf? Grilled fish in banana leaf, steamed barramundi in banana leaf

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Senai Kizhangu Roast | Senai Tawa Fry | Karunai Kizhangu Roast | Elephant Yam Tawa Fry

Senai Kizhangu Roast | Senai Tawa Fry | Karunai Kizhangu Roast | Elephant Yam Fry is a tasty, spicy side dish, prepared by shallow frying the marinated senai kizhangu pieces in oil. In my family, we call this as “senai meen fry” as we prepare this roast like we do for fish fry.

Senai kizhangu is also known as Suran, Jimikand, Whitespot giant arum, etc. It is a tuber but still its health benefits are more superior to other tuberous vegetables. It has so many medicinal properties, hence it has an important place in ayurvedic medicine. Mainly  it helps in treating digestive disorders. Other than for medicinal uses, it is high in dietary fibres, vitamins & minerals essential for healthy living. It can also be had by the diabetic people in limited quantities. So try to include this healthy vegetable in your regular diet.

I’ve already posted the simple recipe for Senai kizhangu fry| senai kizhangu varuval. The recipe, which I’m sharing today, needs some extra steps and the final dish makes you feel worth all the effort.

Here is the recipe.

Ingredients:

• Elephant yam | Senai kizhangu –300 gms
• Tamarind – small lemon size ball
• Turmeric powder – ¼ tsp
• Salt – 1 tsp
• Oil – for shallow frying
• Curry leaves - few

For marination:

• Ginger garlic paste – 1 tsp
• Red chilli powder – 1 tsp
• Pepper powder – ½ tsp
• Turmeric powder – ¼ tsp
• Thick tamarind paste – 1 tsp
• Fennel powder – ½ tsp
• Besan flour | Kadalai Maavu – 2 tbsp
• Salt – to taste

Method:

1. Soak tamarind in 2 cups of water and squeeze out the juice. Keep aside.
2. Peel off the skin from yam, wash very well in running water. Cut into ¼ “ thick slices as shown in the pic.
3. In a sauce pan, add yam pieces, tamarind juice, turmeric powder, salt. Add water, if required to cover all the yam pieces. Bring it to boil and switch off when yam is ¾ th done. It will take 5 minutes of boiling.
4. Drain the tamarind water and carefully transfer the yam pieces to a wide plate, without breaking them. Allow to cool.
5. In a broad mixing plate, add all the ingredients given For marination and make a thick paste by adding little water, if required. Check the masala for salt. Remember we’ve added salt while cooking yam pieces before.
6. Add the cooked yam pieces to the marinade and mix everything well so that each and every yam piece gets coated with the masala. Allow it to stand for 30 minutes.
7. In a non-stick tawa, add enough oil. Arrange the yam pieces on the tawa and allow to cook for 10 minutes. Flip to other side and cook for 10 more minutes. Cook by flipping both sides till yam is cooked and browned on both sides evenly.
8. Take out the yam pieces and place them on paper towel to drain excess oil.
9. Repeat the steps for rest of the yam pieces until done.
10. Finally add curry leaves in the pan, roast until crisp and garnish the yam pieces.

Super tasty& spicy senai tawa roast is ready to relish! It can be had with dhal, sambar, rasam, curd or with any variety rice. It can also be  a perfect tea-time snack for a spice lover!!!

Note:

• Don’t overcook yam while boiling in tamarind water. It is enough to boil for 3- 5 minutes.
• Adjust spice according to your tolerance level.
• You can also deep fry these yam pieces but I prefer shallow frying.

Tags: Senai Kizhangu varuval recipe, senai varuval, senai tava fry, senai varuval recipe by shallow frying, Senai roast shallow fry & deep fry method, Elephant yam fry recipe, Elephant foot yam fry recipe, Health benefits of yam, Elephant yam recipes, Senai kizhangu recipes, Kizhangu recipes, Chenai kizhangu recipes, Side dish recipes, side dish for rice, Yam fry recipe, Yam shallow fry recipe

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Pallipalayam Chicken Fry | Pallipalayam Chicken Masala

Pallipalayam Chicken Fry | Pallipalayam Chicken Masala is one of the simplest chicken recipes, yet a tasty side dish for rice as well as roti. This pallipalayam chicken is a specialty from Kongu Nadu and my recent addition to chicken recipes after having tasted at the restaurant Junior Kuppanna. This restaurant is very famous in Erode and serves the best dishes from kongu cuisine and they opened their branch in our neighbourhood 2 years ago. Since then I have been getting good feedback from my friends & colleagues that they serve the best non-veg items. Many people are visiting this restaurant from far off places but we never have visited it though there isn’t any specific reason. Very recently, Sundar and I went to this restaurant and my hub wanted to try something with less masala & oil. The waiter over there suggested this Pallipalayam chicken. I asked for the preparation and he explained a bit. I was really surprised to note that there was no trace of oil as we generally find in these types of recipes in other restaurants. We enjoyed the dish with hot chappatis & it tasted yum.

This dish has an interesting story behinds its name. Pallipalayam is a small town in Erode and the workers over there, mostly carpenters, had to camp in nearby towns for weeks to attend their jobs. In that case, they used to prepare this dish which needs minimum ingredients to have some food on the go. Since this dish originated from the people of Pallipalayam, it is named as Pallipalayam Chicken. 

Here we go for the recipe.

Ingredients:

Chicken (without skin)– ½ Kg

Shallots (finely chopped) – 5 Nos.

Garlic (finely chopped) – 3 tbsp

Turmeric powder – ¼ tsp

Salt to taste

For seasoning:

Oil – 3 tbsp

Fennel seeds – ½ tsp

Red chillies (broken into 2) – 10 Nos.

Curry leaves – few

Method:

Clean, wash and cut the chicken into medium size pieces.

In a non stick pan, heat oil and season with the items given “For Seasoning”.

Add the finely chopped garlic and fry till it gets golden brown & releases a nice aroma.

Then add finely chopped onion and fry till it turns golden brown.

Now add chicken pieces, turmeric powder & required salt and combine everything well. Cook with the lid covered in medium flame for about 15-20 minutes stirring in between.

No need to add water as the chicken releases water while cooking. If the dish dries out, add a handful of water.

When the chicken pieces are done, add some curry leaves and switch off & serve.

Tasty Pallipalayam Chicken is ready to serve. It can be served with any rice dish, sambar, rasam, curd etc or with rotis. Today we had this kongu special chicken dish with  dhal, rasam & curd.

Note:

Coconut pieces can be added at the end which I've not added.

Spice for this dish is totally from red chillies. You can increase / decrease the quantity as per your taste. You can also add some chilli powder & reduce the quantity of red chillies.

I’ve prepared this dish using chicken with bone. You can use boneless too. My suggestion is to use with bone as it is tastier.

Tags: Pallipalayam chicken fry recipe, Pallipalayam chicken masala recipe, Kongu special Pallipalayam chicken recipe, Kongu special chicken recipes, Kongu Cuisine, Kongu Nadu Special Recipes, Kongu recipes, Pallipalayam chicken recipe, Restaurant style Pallipalayam chicken recipe, Junior Kuppanna Special Pallipalaym chicken recipe, simple pallipalaym chicken masala recipe, pallipalayam chicken recipe with bone, pallipalayam chicken dry masala recipe, Kongu special pallipalayam chicken masala recipe, pallipalayam chicken (dry) recipe, Pallipalayam chicken story, How to prepare Junior Kuppanna special pallipalayam chicken at home? Simple chicken recipes. 

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Palaakkai kola urundai | Palaamoos kola urundai | Raw jackfruit kofta ball | Baby jackfruit kola

Palaakkai kola urundai | Palaamoos kola urundai | Raw jackfruit kofta ball | Baby jackfruit kola is a deep fried ball prepared with the mashed baby jackfruit pieces, fried gram powder & other spices.  These balls are crispy in their outer cover with a soft, spongy inner and have a nice meaty texture.  No one will find out it is made out of baby jackfruit and will not say “no” to these  yummy koftas. So I’m sure this recipe would be a keeper recipe for those who have a chance of getting these baby jackfruits. They can try this out without any second thought.

As I told you in my previous Jackfruit Recipes, i.e. Palakkai Biryani & Palakkai Kurma, we have this jackfruit tree in our home town. Only yesterday, my sister brought me this year’s batch. Though so many dishes can be made out of this palaakkai, my son is not a big fan of eating curries like kootu, poriyal, pirattal, etc. I was thinking too hard to come up with a recipe which would make him eat. Finally, I came out with a recipe of making these balls.

Let us move on to the recipe.

Ingredients:

• Palakkai pieces – 2 cups
• Garlic (grated)– 1 tbsp
• Ginger (grated) – 1 tbsp
• Green chillies (finely chopped) – 2 Nos
• Garam masala powder – ½ tsp
• Turmeric powder – ¼  tsp
• Cilantro | Coriander (finely chopped)– 2 tbsp
• Salt to taste
• Oil to fry

To Grind:

• Red chillies – 2 Nos
• Fennel seeds – 1 tsp
• Porikadalai | Fried gram – ¾ cup

Method:

1. Peel the skin by applying oil on both hands as well as the knife and  cut it into bite-sized pieces. Transfer the pieces to a bowl of water as we do for raw banana. This prevents the jackfruit pieces  from darkening. Discard that water.
2. Pressure cook the jackfruit pieces by adding salt, turmeric powder and enough fresh water for about 2-3 whistles.
3. Allow the pressure to release, open the cooker and drain out the pieces. Discard the water and keep it aside.
4. Grind porikadalai | pottu kadalai along with red chillies & fennel seeds and keep aside.
5. In a mixing bowl, add the pressure cooked jackfruit pieces and mash them coarse like keema, using masher or with your hands.
6. To this palaakkaai keema, add the ground porikadalai mixture and all other items mentioned above i.e. finely chopped green chillies, coriander leaves,  grated garlic & ginger,  garam masala powder, turmeric powder & salt. Mix everything very well to form a smooth dough. No need to add water.
7. Make small balls out of this dough and keep aside.
8. In a deep bottomed kadai, add oil and heat the oil.
9. Fry the balls in simmer until done.

Your crispy, spongy Palakkai kola urundai is ready to eat! Pala musu kola urundai can be taken as a snack or starter along with any soup or as an accompaniment with rice.

Note:

There is a risk of getting the balls broken in oil. So follow the tips given below to get the perfectly shaped Palakkai kofta balls.

• There will be no need to add water while making kofta dough. If you cannot make a ball, then drizzle few drops of water and proceed.
• Don’t mash the pressure cooked jackfruit pieces too fine or grind it in a blender. Mashing them coarse will retain the texture of kofta.
• First try with a single ball and if you find the ball gets broken, add some more  porikadalai powder and try again.
• The balls should be fried in simmer otherwise these balls will become black in colour.
• Don’t turn over the ball immediately after adding in the oil, wait for some time and continue with flipping.

Tags: Palaakkai balls recipe, Palakkai kola urundai, Chettinad kola urundai recipes, Palakkai kofta balls recipe, Palakkai keema balls, fried Palakkai balls, Palakkai kaima urundai, Baby jackfruit kola urundai recipe, Palaa Moosu kola urundai recipe, Palaa Pinju kola urundai recipe, kofta recipes, Starter recipes, Koftha balls recipes, Kola using baby jackfruit, Kola urundai with raw jackfruit, Palakkai recipes, Raw jackfruit recipes, Baby jackfruit recipes, Recipes using palaa moos, Palaakkaai recipes

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Quick Broccoli Stir Fry | Indian Style Broccoli Stir Fry

Quick Broccoli Stir Fry | Indian Style Broccoli Stir Fry is a quick but healthy recipe with the addition of few Indian spices. This magical green vegetable is gaining popularity through its excellent anti-cancerous properties. Apart from this, it is rich in Vitamin C & dietary fibre.

While selecting the vegetable, look for greenish bud without too much of white or yellow spots. It has to be cooked afresh. It needs to be steamed | microwaved  to get the total benefits out of this vegetable.  I could eat this straight away after steaming but to satisfy everyone's taste buds I’ve added some flavours in this recipe.  This can be eaten as such or as an accompaniment with soup, rice, rotis, etc.

Here is the recipe…

Ingredients:

• Broccoli –  1 No. (Medium)
• Onion (finely chopped) – 1 No.
• Garlic (finely chopped) – 1 tbsp
• Red chilli flakes –1 tbsp
• Pepper powder – ½ tsp
• Turmeric powder – ¼ tsp
• Salt to taste

For seasoning:

• Oil – 1 tsp
• Jeera | Cumin seeds – ½  tsp

Method:

1. Separate the broccoli florets, wash very well in running water. Chop into big chunks & steam for 5 minutes.
2. Allow it to cool, chop into bite size pieces and keep aside.
3. Heat oil in a kadai and season with the items given “For seasoning”.
4. Then add garlic & sauté till it becomes golden brown in colour. 
5. Add onion & sauté till the onion becomes translucent.
6. Add pepper powder, turmeric powder & salt and sauté for a minute.
7. Then add the chopped broccoli and sauté for about 2 minutes in simmer.
8. Finally add chilli flakes, toss well and switch off.

Your healthy, tasty Broccoli Stir Fry is ready to serve. We have enjoyed this with Chettinadu Thakkali Soup & Rice.

Note:

• Don’t steam or cook your broccoli for more time . The crunchiness in the vegetable adds taste as well as retains the nutrients.
• You can increase or decrease the quantity of spice powders as per your choice.

Tags: Broccoli Stir Fry recipe, Broccoli recipes, Indian style broccoli stir fry, Indian broccoli recipes, How to cook broccoli?, How to buy broccoli?, How to select broccoli?, Side Dish Recipes, Simple side dish, simple stir fry using broccoli, Healthy recipes, Simple side dish recipes

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