Grilled Pine Apple and Cinnamon

Grilled Pine apple is one of the favorite vegetarian starter in any barbecue restaurants.
Follow this simple procedure to make this delicious dish at home

Ingredients

Pine apple - 1 medium sized
Cinnamon - 6,7 pieces (powdered finely)
Lemon extract
Jaggery - 150 gram

Method

1. Slice the pineapple into round shapes by trimming top, bottom and the skin. Pieces should be 4-5 inch

2. Powder Jaggery very finely , mix cinnamon powder and make it to boil lightly.
Tip: Mixture should not be thick as it will start sticking while we grill..

3. Coat the pineapple with this mixture and keep aside for 15 minutes

4. Extract lemon juice from a lemon and keep aside.


5. After 15 minutes, just brush the pineapple with coats of the mixture again and start grilling

6.  (option 1) If you plan to grill in oven, you can use rotisserie or keep in the lower rack tawa and start grilling in the grill mode for 20 minutes.

7. (Option 2) If not oven, heat tawa and grill the pieces on the stove in medium flame.

8. In between the grilling time, apply the Jaggery,cinnamon mixture and apply lemon juice extract

9. Yummy grilled pineapple is now ready, serve hot

Potato fry

Potato fry is ever time favorite dish and here it goes

Ingredients

Potatoes - 5
Chilly Powder - 1/2  tea spoon
Coriander Powder - 1/2 tea spoon
turmeric powder - a pinch
Green chilies - 2
Onions - 1
curry leaves and coriander leaves
Salt to taste


1. Cut the potatoes and boil them along with a pinch of turmeric powder and salt in cooker (2 whistles) .
2. Peel the skin once it is cool.

3. Place the kadai on the stove and add 5 spoons of cooking oil, when the oil is hot add mustard seeds followed by green chilies,curry leaves and onions. Fry until the onion turns brown.

4.Add chilly powder,coriander powder and salt and fry for 2 mins.
5.Add the boiled potatoes to it and fry for 15-20 minutes in low flame. frequently stir the contents to avoid sticking.

6.Garnish with coriander leaves and serve hot.

Ladies Finger (Okra) fry

Simple Bhindi fry recipe..

Ingredients

Ladies finger - 1/2 kg
Onions - 1 medium sized
Garlic - 5 pieces (crushed)
Chilly powder - 3/4 tea spoon
Coriander powder - 1/4 tea spoon
Turmeric powder - a pinch
Oil - 3 table spoon
Salt to taste
Curry leaves and Coriander leaves - some

1. Wash ladies finger thoroughly.

2. Chop them into smaller pieces. We can chop quickly by arranging as depicted..

3.  Chop onions and crush the garlic

4. Heat 3 table spoon of oil in non stick kadai and add mustard seeds, once it splutters add garlic, curry leaves and onions and a pinch of salt, fry until onions are cooked... (no deep frying of onions)

5. Add pinch of turmeric powder, chilly powder ,coriander powder and salt to it and mix well.

6. Now add the chopped ladies finger and mix thoroughly..

Note : It may appear very dry initially, but the veggie will leave enough moisture...

7. Close with a lid and lower the flame.

8. Cook for 15 minutes in low flame by occasionally mixing them. Taste and add salt if required..

9. Garnish with coriander leaves and serve as a side dish..

Green leaves Stir Fry

This simple & healthy recipe is common for most varieties of green leaves ... I used Arai keerai (Thotakura in Telugu ) in this recipe. 

Ingredients

Green leaves - 2 bunches

Onions -1 medium sized

Garlic - 4 pieces (crushed)

Chilly powder - 1 tea spoon

Coriander powder - 1/4 tea spoon

Turmeric powder - a pinch

Hing - a pinch

Grated coconut - some

Salt to taste

1. Clean the green leaves, remove the wider stem and the root part.

2. Wash them thoroughly, 3-4 times( to wash off mud substance, if any) and drain. 

3. Heat 2 table spoon of oil, add mustard seeds, once splutters add 1 red chilly , pinch of hing, garlic and onions and fry till onions turn brown.

4.  Add chilly powder, coriander powder, salt and pinch of turmeric powder. Mix well..

Note : Generally green leaves does not require much salt...

5. Add the drained green leaves to it and mix until the leaves shrink

6. Close it with a lid and cook for 15 minutes in low flame. No need to add water as there will be enogh moisture from the green leaves.(Do not over fry as it may change the taste)

7. Once the green leaves are cooked, add some grated coconut and remove from the flame.

{ Groundnut powder can also substitute coconut.. }

This arai keerai poriyal can be served with rice or as a side dish..

Giant Arum (Senai kizhangu) Fry

A fry with Elephant foot or white giant arum  [Suran in Hindi, Senai kizhangu in Tamil, Kanda in Telugu, Suvarna gedde in Kannada]

Ingredients

Elephant foot - 250 grams

Onions - 2 medium sized

Garlic - 8 pieces

Turmeric - a pinch

Chilly powder - 1 tea spoon

Coriander powder - 1/2 tea spoon.

curry leaves and coriander leaves - some

Salt to taste.

1. Cut the giant arum into slices. Medium sized not too thin.

2.Wash it and boil them in a vessel along with a pinch of turmeric powder and some salt. When it is 75% done.. remove from the stove and drain them.

Tip: Do not over cook. when you touch the vegetable, it should be hard enough, cooking at this consistency is very important..

3. Cut onions, and crush garlic

4. Heat oil in kadai and add mustard seeds., once mustard pops out, add curry leaves and add garlic and onion. Lower the flame and fry until it turns slight brown color.

Add chilly powder, coriander powder and salt to it.. Remember we have added a some salt to the vegetable already.

Mix and fry for 2 minutes and add the boiled giant arum to it and mix the contents

Close the lid and let it cook for 15-20 minutes in low flame.. Needs to be turned say every 3 minutes so that the vegetable is cooked evenly..

When the vegetable turns brown at the ends and well fried.. remove from the flame and garnish with coriander leaves..

Tip: Frying in low flame for 20 minutes adds real taste to it.

Raw Plantain Fry

Raw plantain rich in carbohydrates and protein.. Presenting you a yummy Raw plantain fry which would taste almost like a Non-veg item..

Ingredients

Raw Plantain - 1
Onions - 2 medium sized
Garlic - 8 pieces
Ginger - an inch (optional , you can remove if you do not like too much spices)
Turmeric - a pinch
Chilly powder - 1/2 tea spoon
Coriander powder - 1/2 tea spoon.
curry leaves and coriander leaves - some
Salt to taste.

Cut the Raw plantain in round shapes.. Medium sized not too thin. Wash it and boil them in a vessel along with a pinch of turmeric powder and some salt. When it is 75% done.. remove from the stove and drain them.

Grind ginger,garlic and onions as a rough paste as in the pic. below.. The paste should be rough enough so that the onions appear to be finely chopped.

Heat oil in kadai and add mustard seeds., once mustard pops out, add curry leaves and add the onion, ginger garlic rough paste to it. Lower the flame and fry until it turns slight brown color.
Add chilly powder, coriander powder and salt to it.. Remember we have added a pinch of salt to the vegetable already.

Mix and fry for 2 minutes and add the boiled plantain to it.

Close the lid and let it cook for 15-20 minutes in low flame.. Needs to be turned say every 3 minutes so that the vegetable is cooked evenly..

When the vegetable turns brown at the ends and well fried.. remove from the flame and garnish with coriander leaves..

Will taste at its best...