Murigayilla Mutta Upperi / Drumstick leaves Egg Stirr Fry.

Ingredients:

Egg - 1 

Big onion - 1 

Drumstick leaves- 1cup

Green chillies - 1

Grated coconut -  2 tbsp(Optional)

Turmeric powder - ¼ tsp

Oil - 1 tbsp

Red chilly powder - 1 tsp

Curry leaves - few

Salt - to taste.

Method:

Heat oil in a pan. Add the finely chopped onions, green chillies, Curry leaves

and saute well till the onion turns transparent. Add  red chilly powder, turmeric Powder,salt and saute well.When done add washed drumstick leaves and saute.

When the leaves get dried add the grated coconut and mix well. Break and add  egg and scramble it. Stir continuously till the egg is well cooked and dried up.

   Muringa ila Mutta Upperi can be serve hot with Rice / Chappathi...:)

Chakkakuru upperi /Jackfruit Seeds stir fry /Chakkakuru Mezhukkupuratti

Ingredients:

Chakkakuru / Jackfruit seeds- 2 cups (cleaned & sliced)
Chilly powder-2 tsp
Turmeric powder-1/2 tsp
Small Onions - 1/2 cup
Garlic - 9 pods
Water - 1/2 cups
Curry leaves - few
Salt – to taste

Method:

Remove the outer dry skin of the jackfruit seeds and slice them thin.  

Pressure cook the sliced seeds with 1/2 cups of water, turmeric powder and salt. Measurement of the water  varies according to the seeds. Add more water and pressure cook again, if it is not cooked. When the water has evaporated and the seeds are cooked, remove from the heat and set aside. 

 Heat 1 to 2 tbsp oil in a non stick pan and fry Sliced onions, Crushed garlic and curry leaves. Add red chill powder and required salt and saute well. Add cooked jackfruit seeds to the kadai and stir-fry over low heat until the seeds are lightly browned. Serve hot.

 Yummy chakka kuru upperi is readyyyyy......:)

Potato fry / Urulaikilangu Varuval / Urulakizhangu upperi

Ingredients:

Potatoes - 3 nos
Curry Masala powder - 1/2 tsp
Ginger, Garlic, Green chilly paste - 1 tsp
Chili powder - 1/4 tsp
Curry leaves - few
Salt - to taste
oil - 2 tbsp

Method:

Cut potatoes into small squares and keep aside. In a pan or kadai add onions and fry till golden brown. Add ginger, garlic, green chiili paste and fry till the raw smell goes. Add curry masala powder (or turmeric powder - 1/2 tsp, chilly powder- 2 tsp, Coriander powder-1 tsp) and salt and stir.  Add cut potatoes  and mix well. 

Cover and cook until the potatoes turn golden brown. Add curry leaves and red chilly powder if needed. Turn over to cook evenly on all sides.

This tastes excellent with curd or rasam and rice......:) this is Mathish's and Kshetra's favorite...:)

Recipe Courtesy: Mrs. Sumathi Prabakaran.

koorkal / koorka upprei / Stir Fried Chinese Potatoes

Ingredients:

Koorka / koorkal/ Chinese potatoes -  1/2 kg, cut into strips.

Onion - 1/2 chopped or shallots 10.

Green chilly -  3, slit. or Red chilly powder-1/2 tsp
Garlic - 4 pods

Turmeric powder -  a pinch.

Curry leaves - few

Salt - to taste

Water- 1/2 cup or to cover koorakal

Coconut oil as needed or about 3 to 4 tbsp.

Method

Soak koorkal in water for some time. Scrape the skin, clean and cut into strips.

 

Put this in a Pressure cooker along with the  salt, turmeric, and water. Cover and pressure cook for two whistles. Keep less water so that that you need not throw away the water. If there is excess water, dry the water. Don't discard.

 

In another kadai heat coconut oil, add Crushed garlic and saute. Add onion or shallots, green chilly/ red chilly powder, curry leaves and saute.Put the cooked koorka into this and saute for sometime on very low flame.And again saute for another 15 to 20 minutes on very low flame....slow frying is the idea here...can drizzle more coconut oil if needed.

 
Koorkal Upperi ready...:)

 

Payar Mezhukkuperatti / Long beans stir fry

Ingredients:

Long beans/payar - 1/2 kg

Small Onions - 10

Turmeric powder - 1 tsp

Red chilli Powder- 1 tsp

Coconut oil - As reqd

Curry leaves - Few

Garlic - 4 cloves

water-1/2 cup

Salt - to taste.

Method:

Wash long beans/ Payar well in water and drain and keep aside. Cut the ends of the long beans and cut into 2 inch pieces. Pressure cook beans with turmeric, salt and  water.  Give 2 whistles on high flame.

Crush the small onions and garlic and keep aside. Heat oil a pan. When the oil gets hot add the crushed onions and garlic. Saute till the onions become light brown. Add red chilly powder and curry leaves and saute few minutes. Add   cooked beans to this and mix well. Stirr and cook till  all liquid is evaporated.

Long beans/payar mezhukkuperatti is ready....:)

Recipe Courtesy: Mrs.Prassana Sugathan (Amma)

Vendakka( Lady's finger) upperi

Ingredients:

Vendakka ( lady's Finger)-1/4 kg

Small onion-10

green chillies-1

Ginger- 1/4" piece 

Curry leaves-5

Turmeric powder-1/2 tsp

Pepper powder-1 tsp

Salt- to taste

Oil- 2 tbsp

Method:

To buy tender lady's finger there is a technique.Break the tail end of the lady's finger .If they break fast its tender one and tastes good to fry.

Wash and clean the lady's finger.cut off the head and the tail.Chop them into small pieces and keep aside.

In a Kadai. Saute small onions,green chilly ,curry leaves and ginger in little oil.When done add turmeric powder and salt.Also add lady's finger and saute well. 

If its too sticky sticky add 1 tsp of curd . if not no need to add curd.

cover and cook for sometime. Finally when the lady's finger is dried add pepper powder and off the gas.



Vendakka upperi is ready.....:)

Recipe Courtesy: Mrs.Prassana Sugathan (Amma)

Full brinjal fry

Ingredients:

Small brinjals-1/4 kg

Red chilly Powder-1 tsp

Turmeric Powder-1/2 tsp

Coriander Powder-1/2 tsp

Garam Masala Powder-1/4 tsp

Ginger Garlic paste-1/2 tsp

Salt-to taste

oil- for frying

Method:

Wash and clean brinjals. Slit them into four.

Marinate slit brinjals with red chilly powder,turmeric powder, Garam masala, salt,Ginger garlic paste and coriander Powder.Apply the masala between the slits also.Keep a pan on stove and pour little oil. Add the marinated brinjals to the pan.

Cover and cook in medium flame. Stirr in between.

When done remove from fire.

Recipe Courtesy: Mrs. Latha

Fried Brinjal

Fried Brinjal is my daughters favorite. from 1 1/2 yrs till now she is always for brinjal.. her favorite vegetable is brinjal. One thing she wants it without chilly powder. She is so happy to see fried brinjals.... this is for you...my dear Kshetra:))

Ingredients:
Brinjal-2
Turmeric Powder-1/2 tsp
Red chilly powder-1 tsp app.(to taste)
Salt- to taste
Oil - to shallow fry

Method:
cut, washed and cleaned brinjal into thin slices.

 

Marinate with turmeric powder, red chilly powder and salt.Keep for five minutes.

In a tawa pour little oil and shallow fry the brinjals. flipping both sides

 

Moleee, kshetraaa.... brinjal ready.......

 Thankyou amma:) Luv uuu

Recipe Courtesy: Mrs.Prassana Sugathan (Amma)

Idichakka / Small Jackfruit upperi

                                                                                                        

 Chakka chakka chakka........In kerala, may month comes with the gift of Chakka (Jackfruit). There is chakka everywhere. Its a treat to eyes to see chakkas crowded on one tree. Chakkas are of two types. Varikkachakka and Pazhachakka. This is Idichakka.....Idichakka is unripe jackfruit and it taste excellent when we make upperi out of it. this is one of my favorite upperi. . For upperi smaller the idichakka tastier it is......

Ingredients:

Idichakka-1

Grated coconut-1 cup

Small onions--8-9

greenchillies- 5

Jeera-1tsp

Salt- to taste

Turmeric powder-1tsp

Mustard,redchillies and urad dal( white lentil) - for spluttering

Method:

Cut idichakka into pieces.....

In a pressure cooker boil idichakka pieces with water covering the pieces.Add little turmeric also. One whistle will do.

 When done open the cooker and strain water...

 Remove the skin......

 Grind cocunut, greenchillies Jeera and smallonion in a grinding stone or Mixie or processor. grinding consistency should be coarse.

Also crush cooked idichakka by hitting the idichakka pieces with the stone. it should not be finely grinded.

In a stove keep a kadai and splutter mustard seeds, Redchilly pieces, curryleaf and white lentil (urad dal).

 Add crushed idichakka,turmeric and salt and saute well.

 To this add crushed coconut also. saute well for sometime till the upperi gets dried.

And there tasty idichakka upperi is ready to have with rice.............

Recipe Courtesy: Mrs.Prassana Sugathan (Amma)