Carrot Beans Poriyal / Carrot Beans Stir Fry

This Carrot Beans poriyal is a visual treat for your eyes and a delightful dish for your stomach. It is so colourful, not only by its looks but nourishes your eyes as it is rich in Vitamin A and fibre content.

Ingredients:



Carrots - 1/2 cup,finely chopped

Beans - 1/2 cup, finely chopped

Onion - 1 small one, finely chopped

Grated coconut - 1/4 cup

Salt - To taste

Mustard seeds - 1/2 teaspoon

Urid dal - 1/2 teaspoon

Curry leaves - 1 string

Dry Red Chillies - 4 nos

Method:



1) Pressure cook the carrot and beans mixture. Correct cooking leaves the color intact. Alternatively you can also use a Microwave instead of a pressure cooker which is comparatively simpler.

2) Take a frying pan and heat oil.

3) Add mustard seeds and urid dal. Let the seeds pop up.

4) Add curry leaves, dry red chillies and onion (in the mentioned order). Then saute the contents well.

5) Once sauteing is complete, add the cooked carrot beans mixture. And salt and mix the contents well.

6) Add grated coconut and mix them well again.

7) Hurray! Carrot Beans poriyal is ready to be served. Such an easy dish right?

Potato Bajji

'Bajji' is one of the popular snacks in South India. Whenever there is a festival or function or even a get together, bajji is a common dish that one would come across. Very popular in the beaches of Singara Chennai, one would never miss the shops selling these bajji's. One can notice a variety of bajji's such as Plantain, Potato, Cauliflower, Onion and Pappad Bajji's. The below method describes the preparation of Potato Bajji. Instead of potato you can use either Plantain or Onion or Cauliflower or Pappad to prepare different varieties. Though they taste different the preparation steps are one and the same.

Ingredients:



Potato - 2 large size, cut into flat thin slices

Besan flour - 3/4 cup

Rice flour/Corn flour - 3 tablespoons

Baking soda - a pinch

Red chilli powder - 2 teaspoon

Salt - to taste

Oil - for deep frying

Red food colour - a pinch (Optional)

Method:



1) Take a mixing bowl and mix all the ingredients except oil and potato.

2) Add water slowly and prepare a batter.

3) The batter should not be very thick and it should not be watery. It should be in a medium thick.

4) Heat oil in a frying pan.

5) When the oil is hot enough, dip the potato into the batter and fry it in oil.

6) Turn the potato to the other side and fry till both the sides become golden brown.

7) Now take it away from the oil and put in a bowl. Covering the bowl with tissue paper helps to remove the excess oil from the bajji.

8) Potato bajji is ready. Serve it with a this chutney or a sauce.

Egg Omelette

Omelette is a dish made from a well beaten egg. It is popular around the world. In India, green chili or chili powder and pepper is used to add a spicy flavour to it. Plain fluffy omelette's are famous everywhere as a breakfast menu.

Ingredients:



Egg - 2 nos

Corn flour - 1/2 teaspoon (To get a perfect thick shape)

Pepper powder - 2 teaspoons / as per taste

Salt - to taste



Method:



1) Break the eggs into a bowl. Add corn flour, pepper powder and salt.

2) Beat the eggs well till it forms foam. The puffiness of the omelette depends depending on how well the egg is beaten.

3) Take a wide pan and pour half of the mixture in it. Now cook in low flame. Turn it to other side and cook again. Repeat the step for the remaining mixture. If needed, you can add oil to it. But it's optional.

4) That's it. Plain Egg Omelette is ready.