Aloo-Jeera fry(Potato-Cumin seeds Fry)/Aloo-gedde-jeerige fry/Bangala dumpa-jeera fry

Aloo-Jeera fry is a tasty potato fry which goes well with roti,chapathi,pulao,biryani and rice.Almost 90% of us like the dishes made with potato/aloo/bangala dumpa/aloo gedde ,as it is a versatile vegetable which can be combined with any other vegetable or can be cooked in any form either raw,boiled or fried.I have already shared few  other potato recipes  like  simple potato fry ,Rajasthani potato curry in my earlier posts.

Preparation time : 15 mins

Cooking time : 20 mins

Yield : 2

Ingredients :

Potato/aloo/bangala duma/aloo gedde : 1/4 kg

Cumin seeds : 2 tbsp

Slited green chilies : 4 -5 no

Onions : 2

Ginger-garlic paste : 1 tbsp

Red chili powder : 1 tbsp

Cumin powder : 1 tsp

Coriander powder : 1 tsp

Salt : to taste

Oil : 1 tbsp

Method Of Preparation :

1. Boil potatoes/aloo/bangala dumpalu/aloo gedde and cut them into medium sized pieces.Chop onions into small pieces.


2. In a kadai,heat a tbsp of oil add cumin seeds,saute for 30 secs ,add slitted green chilies,onion pieces and saute till the onions turn slightly brown,then add ginger-garlic paste ,saute till the raw smell goes off.


3. Then add salt,red chili powder,cumin powder,coriander powder and boiled potato/aloo pieces,cook for 5-7 minutes. Dish out and serve with roti,chapathi or rice.

[caption id="attachment_576" align="aligncenter" width="1024"] Aloo jeera fry[/caption]

 

 

Simple Potato/alu gedde/bangala dumpa Fry

Potato/alu gedde/bangala dumpa is one such versatile vegetable which can be cooked in several ways. What ever type of dish it may be,by adding potato to it,it becomes complete.There are numerous dishes with potato as main ingredient. Today I am sharing the simplest potato fry with less than 7 ingredients.

Preparation time : 10 mins

Cooking time : 15-20 mins

Yield : 2

Ingredients :

Potato/alu gedde/bangala dumpalu : 2 medium size

Turmeric powder/arishana pudi/pasupu : a pinch

Cumin powder/jeera podi/jeerige pudi : 1 tsp

Red chili powder/ona menasina kayi pudi : 1 tbsp

Salt : to taste

oil : 1 tbsp

Method of Preparation :

1. Peel the skin of potatoes and chop them into small uniform pieces and keep aside.


2. Heat oil in a kadai,add potato pieces and fry for 5-7 mins.


3. Then add salt,red chili powder,turmeric powder and cook for 1 minute.


4. Then add cumin powder ,cook for 2 more minutes.


5. Dish out and serve with rice,roti.......

[caption id="attachment_356" align="aligncenter" width="300"] Simple potato/alu gedde/bangala dumpa fry[/caption]

 

Crispy Colocasia (taro root)/Chema dumpa fry/Kesuvina gedde fry

This Crispy Colocasia/chema dumpa fry/kesuvina gedde fry is one of the few tastiest recipes made with Colocasia, as it is neutral in taste and sticky in nature,there are only few dishes made with it. This is a starchy vegetable similar to potato having good nutritional value.

Nutritional Benefits of Colocasia/arbi/taro root/chema dumpa/kesuvina gedde : It is a starchy tap root, which is low in fat and proteins. It is high in calories. It contains high amount of dietary fiber and anti-oxidants. 100 gm of it provides 11% of daily required dietary fiber. It contain important phenolic flavonoid  anti-oxidants like Beta-carotenes,cryptoxanthin along with Vitamin A. It also contain minerals like Iron,copper,zinc,magnesium and manganese. It also contain good amount of folates,riboflavin,thiamin,pantothenic acid,pyridoxin etc., It also contains good amount of potassium.

Preparation time : 15 mins

Cooking time : 30 mins

Yield : 2

Ingredients :

Colocasia/chema dumpalu/kesuvina gedde : 1/4 kg

Curry leaves/karivepaku/karivebina soppu : fistful

Red chili powder/karam/ona menasina kayi pudi : 1 tbsp

Cumin powder/jeera podi/jeerige pudi : 1 tbsp

Coriander powder/dhaniya pudi : 1 tbsp

Salt : as per taste

Oil : 1 cup

water : as per required

Method of Preparation :

1. Boil colocasia/chema dumpa/kesuvina gedde in sufficient amount of water and little salt, in a pressure cooker till 3 vissils or normally in a pan till done. cool it and peel the outer brown layer and cut them into required sizes.


2. Heat  1 tbsp of oil in a kadai and fry curry leaves/karivebina soppu/karivepaku, remove them and keep aside.


3. In the same kadai add remaining oil, heat and deep fry the boiled pieces of colocasia and take them into a bowl. Then add salt,red chili powder,cumin powder,coriander powder and mix well.


4. Finally add fried curry leaves and serve.


5. Goes well as a side dish with sambar/bisi bele bath.

[caption id="attachment_271" align="aligncenter" width="300"] Crispy colocasia fry/chemadumpa fry/kesuvina gedde fry[/caption]

 

Rajasthani Bendi Masala Fry (Delicious Lady Finger/Bendakaya/Bendikai/Okra Fry)

This 'Bendi Masala' is a traditional Rajasthani Dish,special for its chatpata taste. In this we use lady finger/bendakaya/bendikai/okra in combination with tomatoes,chat masala powder and amchur/dry mango powder to satisfy the needs of our tastebuds. There are several health benefits of lady finger,I am discussing few benefits here.

Health Benefits Of Lady Finger/bendakaya/bendikai/okra : It is another vegetable having very less calories,it contains less than 30 calories per 100 gm. It is rich in both soluble and insoluble fiber content,which is very important in preventing constipation.The mucilaginous content also helps in relieving constipation. It also  contains Vitamin -A and C, Vitamin-A,which is required for proper vision and Vitamin-C which is required for increasing immunity in the body and also for healthy skin.It contain good amount of Vitamin-K which is a co-factor for blood clotting enzymes.It is the green vegetable having highest amount of anti oxidants like beta carotenes,Xanthin and lutein. It mainly contain high amount of folates which helps in preventing neural-tube defects on new born babies,hence this is highly recommended for women during pre-conception and pregnancy period. it also contain minerals like calcium,Iron,Manganese and Magnesium.

Preparation time : 10 mins

Cooking time : 20 mins

Yield : 2

Ingredients :

Lady Finger/bendakaya/bendikai/okra : 1/4 kg

Onion pieces : 1/2 cup

Ginger-garlic paste : 1 tbsp

Tomato pieces : 1/2 cup

Mustard seeds/sasive/avallu : 1 tsp

Curry leaves/karivebina soppu/karivepaku : few

Turmeric/arishana pudi/pasupu : a pinch

Red chili powder/ona menasina kayi pudi/karam : 1 tbsp

Salt : to taste

Amchur powder/dry ginger powder : 1 tsp

Chat masala powder : 1 tsp

Coriander leaves/kothumbari soppu/kothmir : fistful

Oil : 2 tbsp + 1 tsp

Method of Preparation :

1. Cut lady finger/bendakaya/bendikai/okra into long  thin pieces. Heat 2 tbsp of oil in a kadai and fry lady finger pieces till they slightly change their color. They should look like this (see below picture).


2. 
   
   [caption id="attachment_245" align="aligncenter" width="300"] Fried bendi pieces[/caption]


3. Heat 1 tsp of oil in another kadai, add mustard seeds and saute till they splutter, then add curry leaves,onion pieces and saute till the onions turn transparent.


4. Then add turmeric powder,ginger-garlic paste and saute till the raw smell goes off. Add tomato pieces and cook till they turn soft.


5. Add fried lady finger pieces/bendakaya/bendikai pieces ,salt,red chili powder and mix well,cook for 2-3 minutes.


6. Finally add Amchur powder,chat masala powder,coriander leaves,cook for 1 minute and dish out. It goes well with rice.

[caption id="attachment_248" align="aligncenter" width="300"]      Rajasthani Bendi Masala Fry[/caption]

 

Note : You can even deep fry lady finger pieces instead of shallow fry in step 1.

 

Brinjal Fry/vankayya Fry/Badhanekayi Fry

Brinjal/Vankayya/Badhanekayi is known as the king of  vegetables. It can be cooked in many different varieties.It sets well with many other vegetables. It has many nutritional uses. I am mentioning few of them here.

Nutritional Benefits Of Brinjal/Egg plant : Brinjal contain very less calories and also less fat content,which is an important benefit for people under diet control. It is rich in soluble fiber.Its peel contain flavonoid antioxidant called Anthocyanin,which helps in preventing Cancer,aging,neurological diseases etc.,It also contain phyto nutrients which help in proper functioning of brain thus helping in having good memory power.It also helps in keeping the blood pressure stable.It is also rich in B-complex group of vitamins.

In this recipe the combination of brinjal with bengal gram,redchilies,black gram gives a spicy and yummy taste.You cannot resist without eating it.Do try it once and taste it.

Preparation time : 10 mins

Cooking time : 15 mins

Yield : 2

Ingredients :

Brinjal/vankaya/badhanekayi : 1/2 kg

Split black gram/minapappu/uddhina bele : 3 tbsp

Bengal gram/pachi senaga pappu/kadale bele : 3 tbsp

Red chilies/endu mirchi/ona menasina kayi : 6-7 no

oil : 2 tbsp + 1 tsp

Salt : as per required

Method of Preparation :

1. Heat a thick bottomed vessel, add 1 tsp of oil ,heat it and add split black gram/minappu/uddina bele and bengal gram/senaga pappu/kadale bele, saute for 30 secs - 1 minute and then add red chilies/ona menasina kayi/endu mirchi, saute for 30 more seconds. Off the flame and let them cool down.Grind these into powder.


2. Cut brinjal  into long pieces. Heat a kadai , add 2 tbsp of oil and add brinjal pieces and fry till they become soft.


3. Add required amount of salt,powder which we prepared earlier and cook for 3 minutes.Dish out and serve.

[caption id="attachment_205" align="aligncenter" width="300"] Tasty Brinjal Fry[/caption]

 

Coccinia-Cashew Nut Fry/Dondakaya-Jeedipappu Fry/Tonde kaya-Godambi Fry

Coccinia/ivy gourd/dondakaya/tondekaya is another healthy vegetable which is an excellent source of fiber,antioxidants and especially this vegetable is used to control blood sugar and high blood pressure. Today I am sharing an easiest recipe with Coccinia in combination with Cashew Nuts.

Cashew nuts have many health benefits.They contain less fat compared to other nuts.They helps in lowering blood pressure.It helps in getting black hair as it contain copper in it.They contain high amount of soluble dietary fiber.They also contain phytochemicals which helps in prevention of cancer.They are also rich in Vitamin B1(thiamin), B2 (riboflavin),B5(pantothenic acid),B6 pyridoxine, which are required for metabolism of proteins,fats and carbohydrates.

 

Preparation Time : 15 minutes

Cooking Time :  20-25 minutes

Yield : 2

 

Ingredients :

Coccinia/dondakaya/tondekaya : 250 gm

Cashew nuts/ jeedipappu/ Godambi : 10-15 no

Red chilly powder /karam/ ona menasinakayi puddi : 3 tbsp

Salt : to taste

Jeera powder/cumin powder/jeerige puddi : 2 tbsp

Garam masala powder : 1 tbsp

Oil - 1/2 cup

 

Method Of Preparation :

1. First chop coccinia/dondakaya/tondekaya  into thin vertical slices and deep fry them and keep them aside.


2. Fry cashew nuts/jeedipappu/tondekaya also till they turn golden brown and keep them aside.


3. In another kadai add 2 tbsp of oil and add these fried coccinia/tonde kaya/ dondakaya pieces and add enough amount of salt, chilli powder/ona menasina kayi puddi/karam and fry for 2 minutes.


4. Then add jeera powder/jeerige puddi/cumin powder and also garam masala powder to it and mix well.


5. Finally add fried cashew nuts/jeedipappu/godambi and dish out.


6. This dish goes well as a side dish for Bisi bele bath/sambar rice or even with plain rice.


7. Do try it once for sure.

Note : Those who do not like deep fries can even fry them with little oil but this should be done in low flame and kadai should be covered with a lid.

2)Spiciness can be increased by adding coriander seed powder/dhaniya powder/beeja kothambari puddi.

[caption id="attachment_62" align="aligncenter" width="300"]                   coccinia cashew nut fry[/caption]

 

 

 

Grated Carrot and Beetroot Fry

I am back with another healthy yet delicious recipe Carrot and beetroot fry. This is one of the simplest recipe which can be cooked quickly. Just for grating carrot and beetroot it will consume some time but the rest of the process is very simple. Before going into the recipe let us know some of the health benefits of carrot and beetroot.

Health Benefits of Carrots :

1. First and the foremost benefit of carrots is that they contain ' beta-carotene' which is a powerful antioxidant which helps in improving vision.


2. This beta carotene converts into Vitamin A which keeps our skin healthy and also acts as natural anti aging agent.


3. It also contain anti septic properties which keeps our gums healthy by killing the germs.


4. It also contains high amount of soluble fiber, keeps our heart healthy.


5. Daily intake of carrot in any form helps in reducing gastric problems and also digestive problems.

Health Benefits of Beetroots :

1. Like carrots, beetroots also contain  a powerful antioxidant called beta cyanin, which helps in keeping our heart and skin healthy.


2. These are also rich in nitrates, which are helpful in reducing the risk of heart attack.


3. It is packed with rich amount of folic acid which is very essential for women especially pregnant women and also for women trying to conceive.


4. It contains mineral silica, which is essential for absorption/ utilization of calcium into the body. Thus,helping in decreasing the risk of Osteoporosis, a bone disease seen especially in women above 35 years old.

 

Preparation Time : 20 Mins

Cooking Time : 15 mins

Yield : 2

 

Ingredients :

Carrots : 1/2 kilo Grams

Beetroot : 1 Big

Cinnamon stick/dalchina chekka/chekke : 1 inch

Jeera powder /cumin powder/jeerige pudi : 1 tbsp

Coriander powder/dhaniya poddi/ beeja kothambari pudi : 1 tbsp

Red chilly powder/karam/ona menasinakayi pudi : 2-3 tbsp

Salt : to taste

Oil : 3 tbsp

Mustard seeds/avalu/sasive : 1tbsp

Jeera/cumin seed/jeerige : 1 tbsp

Kothmir/coriander leaves/kothambari : for garnishing

 

Method Of Preparation :

1. First grate carrots and beetroot and keep them aside.


2. Heat a kadai and add oil and let it heat for sometime.Then add mustard seeds and saute them till they start spluttering.


3. Then add cumin seeds and cinnamon stick, fry for 1 minute.Then to this add grated carrots and beetroot and fry for 2 minutes and close it with a lid and cook for 5-8 minutes.


4. Then add salt and red chilly powder, mix well.


5. To this add cumin seed powder and coriander seed powder and fry for 2 minutes.


6. Then dish out and garnish with coriander leaves/kothambari/kothmir.


7. This dish goes well with roti/plain rice.

[caption id="attachment_54" align="aligncenter" width="300"] Grated carrot and beetroot fry[/caption]

Note : This recipe can be done with either carrot or beetroot alone also.

Can add garam masala powder for an  extra spiciness to the dish.