CAULIFLOWER AND CARROT PORIYAL

This is South Indian style of stir fry vegetable. It's so easy to prepare and perfect side dish for capati/roti or rice. Other vegetables such as potato, peas, leafy vegetable, beetroot, cabbage, bitter gourd and okra can be used for stir fry method.

Cauliflower & Carrot Poriyal  is an easy and quick to prepare.

SPINACH PORIYAL

The stir fried spinach is my family's favorite vegetable. Using fresh spinach is preferred, it is quite easy to prepare, nutritious and delicious too. If you are not keen to include the grated coconut simply omit it but still taste great. Best served with rice or roti as a side dish.

SPINACH PORIYAL RECIPE

250g fresh spinach chopped fine
4 shallots sliced
4 dry chilli break into pieces
4 tablespoons grated coconut
3 tablespoons moong dal (soak for 30 minutes)
2 cloves garlic chopped
1/2 teaspoon mustard seed
salt to taste
oil for frying

METHOD

1. Heat the oil, fry the mustard seed, onion, garlic and dry chilli for 3 minutes.

2. Add spinach, mooong dal, cover and cook for 5 minutes. Do not add water.

3. Now add coconut and salt, stir for few more minutes.

4. Remove from  heat. 

WHITE BAIT FRITTERS

This dish reminded me of my mum's cooking when I was a small child, made of fresh white bait (ikan bilis nasi), red chilli and flour. If you use the self raising flour, the baking powder should be omitted. Another my favourite side dish serve with hot steaming rice.

INGREDIENTS

1 cup fresh white bait (wash and drain)
2 tablespoons wheat flour
1 tablespoon cornflour
1/2 teaspoon baking powder
1 egg beaten
1 fresh red chilli sliced
4 shallots sliced
2 spring onion or coriander leaves chopped
1/3 cup water
salt and pepper to taste
oil for frying

METHOD

1. Mix all ingredients except oil in a bowl.

2. Heat oil, drop 2 tablespoons of batter and spread it into thin pancake.

3. Turn it over to cook the other side. Drain on absorbent kitchen towel.

4. Continue the process until all the batter is used up.

5. Serve hot with chilli or tomato sauce.

SERUNDING

This spiced coconut floss  is made of fresh grated coconut simmered until almost dry with spices, There are other type of serunding  either beef (contains shredded beef), chicken or fish.  But this plain ones is the most common. It is best served  with white rice or lontong (compressed rice cake). If properly cooked the serunding can last for days without refrigeration. You can adjust the amount of chili power used.

KEERAI KOOTHU

This dish comprises of spinach and the mung dhal.  Keerai Koothu  combination worked so well for this vegetable dish. As you may know, spinach is a good source of iron, niacin, zinc, dietary fiber, vitamin A/C/E/K/B6 and other nutrients, equally moong dal is also rich source of protein, fiber, vitamin C/K, niacin, iron and other minerals.

Combination of vegetables and dhal are very popular in southern part of India. Best eaten with naan, paratha or rice. What you need are:

KADAI CHANA

I was introduced to  Kadai Chana, a  popular vegetable dish when we went to a vegetarian restaurant for dinner and instantly fall in love with it. It uses chickpeas simmered with onion, tomato, garlic, coriander, dry mango powder and garam masala. . Lucky enough the recipe was aired  on local cookery show. This recipe turns out very well, I cook without the coconut and serve with naan., please adjust the chili powder used according to your taste. My family really loved this spicy chana. Here is how I made them: