Whenever I think about stir fry, broccoli always crossed my mind. I love the broccoli stir fry with soy sauce and cane sugar. That subtle sweetness elevates the simple stir fry to the next well. Today I am going to share broccoli stir fry with tofu. These two pairs very well and you get your daily dose of vegetable as well as the protein. :-)
Today I am going to share yet another nutritious stir fry recipe – Instant Pot Kale Stir Fry. This kale stir fry with shallots is not only rice and roti accompaniment but also a perfect side salad for pasta and pizza. If you are not comfortable with raw kale, then this stir fry is perfect bet for you to get acquired to its taste.
I am back with my Instant Pot Recipes. :-) As I mentioned in my previous posts, I started exploring other settings in the instant pot and also started preparing dry curries and stir fry. When I saw “Quick and Easy Stir Fry” as one of the blogging marathon themes for this month, I picked it right away and decided to post all the Instant Pot stir frys that I tried. I love steamed or blanched stir fry. With instant pot steaming and blanching becomes so easy. So the next three recipes are going to be Instant Pot stir fry, and I am starting with the Mushroom Stir Fry today.
If you ask me my favorite vegetable, without any hesitation, I would say brinjal. Next, to brinjal, my other two favorites are Ivy Gourd and Cabbage. Today’s recipe is a flavorful dry curry prepared with Ivy gourd. It is also known as Coccinia or Scarlet gourd. It is popularly known as Tindora in Hindi, Kovaikai in Tamil and Dondakaya in Telugu. Today I am going to share an Andhra special recipe – Dondakaya Kobbari Vepudu – Ivy gourd coconut dry curry with fresh ground masala.
To pair up with my Amti dal, I prepared this Vangyachi Bhaji or Brinjal Curry. This is a Maharashtrian style brinjal or eggplant curry with bursting flavors. Yes, this is a sweet and tangy and spicy dry curry that goes well with both rice and roti and also with any variety rice. Like amti dal, this recipe calls for Goda masala too. The combination of goda masala with tamarind, coconut, jaggery, peanuts and chili powder makes this curry distinct and delectable.
Exploring other cuisine and learning their spices is always fun and interesting too. During last April month marathon, I saw my fellow bloggers posting recipes from Bengali cuisine featuring this panch phoron spices. To be honest, that marathon was my main source of inspiration and I started exploring recipes from Bengal. Slowly I started to try the recipes and modified some to suit our taste buds and started to post them in my blog too. Today’s recipe is one such simple recipe with panch phoron mix.
I welcome you all to the three-day blogging marathon. This week’s theme is easy vegetarian sides. I am starting it off with our favorite okra stir fry with peanuts, to pair up with the Instant Pot Sambar. So what’s special about this recipe? Usually, if I add coconut to my Poriyal, I don’t add shallots and vice versa. But for this, I included both. Shallots + okra + coconut + peanuts spiced with sambar powder, it can’t go wrong huh? Here is a perfect dry curry for your sambar rice or rasam rice.
Today I am going to share an interesting recipe which is also my Mother-In laws signature recipe. We all know about Vazhai Poo (plantain flower) paruppu Usili, beans paruppu Usili, kothavarangai(cluster beans) paruppu Usili, cabbage usili and bell pepper usili. But today I am going to share Raw Tomato or Green Tomato Paruppu Usili or as we say in Tamil Thakkali Kai Paruppu Usili. The recipe is very similar to beans paruppu usili that I posted earlier. In my beans usili recipe, I shared how to steam the usili in Microwave and here I am going to share how to prepare the usili in the traditional way with green tomatoes.
This is a simple Red Radish dry curry or as we say in Tamil Sivappu Mullangi Poriyal. This is a no onion no garlic curry but with the hint of coconut. All we need to do is steam the veggie, temper it with spices and add grated coconut. Its as simple as that. The highlight of this recipe is that these radishes are home grown. Yes, they are from my backyard. The joy of harvesting our own veggies and cooking the same is exceptional.
Begun Bhaja or Baingan Bhaja is a traditional and authentic recipe from the state of West Bengal. Begun is the Bengali word for brinjal and bhaja means fried. Begun Bhaja is nothing but marinated and fried brinjal slices. Instead of deep frying, I went with shallow frying.