Crispy Carrot fry with Indian Spices

I tried Beetroot fry recently and applied the same technique on carrot and it did turn out be a good dish for rice. Continue reading the recipe if you would like to know the secret. For Beetroot Fry Recipe Click here

Ingredients:

1. Carrots sliced using a cutter as shown in picture
2. Slit green chili - 1 or 2
3.  Bunch of curry leaves
4. Cumin seed – 1 tspn or more as per the quantity of carrots
5. Pepper powder – 1 tspn
6. Chaat masala – a pinch or more as per taste
7. Chili Flakes - optional
8. Oil for frying
9. Salt to taste

Preparation: (Prepare this dish in low heat)

1. Heat oil in a large pan or kadai, add cumin seeds.
2. When the cumin seeds change color add slit chili and carrot.
3. Sprinkle salt and all masala items as described. Let them fry for a minute or two. do not Cover.
4. Give a toss or saute so that carrots gets fried on both sides.
5. Check seasoning, sprinkle very little water if required. ONLY if required. 
6. Cook until it turns crispy but tender at each bite.

Enjoy this with sambar/rasam rice. When the recipe is done, curry leaves and chili would have turned crispy.

Ensure the carrot slices are paper thin. 

You might want to cook 200 gm/250 gm for more than 2 servings.

Raw Banana Fry / Plantain Fry with Indian spices

This is a quick and easy dish with only few ingredients. In traditional south Indian dish it would be chopped in small pieces and made as sabji/poriyal/thoran with grated coconut.  In this recipe we have the banana in thin slices, soaked in lemon water to prevent discoloring.

Ingredients:

1. Medium sized raw plantain 2 – Slice thinly as in picture. I used Peyan variety
2. Slit green chili – 1
3. A bunch of curry leaves
4. Asofoetida – 1 t.spn
5. Cumin seed – 1 tb.spn
6. Chili Flakes – 1 tb.spn
7. Turmeric Powder – ½ tspn
8. Chaat masala – ¼ tspn
9. Oil for frying
10. Salt to taste

Preparation (Entire recipe prepared in low heat)

1. Heat oil in a large pan or kadai, add Cumin seeds and saute
2. When the cumin releases its flavor add green chili, asofoetida and curry leaves; saute for few seconds. Then add in the turmeric powder and mix well.
3. Add raw banana slices sprinkle salt and let them fry for 2 – 3 minutes. Toss well in between.  
4. Add red chili flakes, chaat masala powder; saute everything. Sprinkle little water if needed.
5. Cover and cook in lowest heat for about 2 minutes.

Enjoy this with sambar/rasam rice.

Crispy Beetroot Fry

This is a quick and easy dish with only few ingredients. This is slightly different from the regular poriyal.

Ingredients:

1. Beetroot – Slice thinly as in picture
2. Slit green chili – as required. 
3. A bunch of curry leaves
4. Mustard seed for tempering
5. Cumin seed – 1 tspn or more as per the quantity of beetroot
6. Pepper powder – 1 tspn
7. Chaat masala – ¼ tspn
8. Oil for frying
9. Salt to taste

Preparation (Entire recipe prepared in low heat)

1. Heat oil in a large pan or kadai, add mustard seeds.
2. When the mustard seed splutter add cumin, chili and curry leaves saute for few seconds.
3. Add beetroot sprinkle salt and let them fry for a minute or two. 
4. Add pepper and chaat masala powder saute everything. Do not cover.
5. Check seasoning, sprinkle very little water if required. ONLY if required. 
6. Cook until it turns crispy but tender at each bite.

Enjoy this with sambar/rasam rice. When the recipe is done, curry leaves and chili would have turned crispy.