Arugula Leaves Stir Fry

Arugula leaves are green leafy vegetables in the mustard family. Arugula stir fry is very tasty, quick and easy to prepare healthy side dish goes well with rice. Arugula Leaves Stir Fry recipe is with step by step photos.

The following ingredients are needed to prepare Arugula Leaves Stir Fry.

Ingredients:-

Arugula leaves.-1and 1/2 cup chopped
Onion.                   -1
Garlic cloves.        -5
Dry red chilly.       -3
Mustard seeds.      -1tsp
Red chilly powder.-1/4 tsp
Turmeric powder.  -1/4 tsp
Asafoetida /hing.   -1/2 tsp
Lemon juice.          -2 tsp
Salt.                        -to taste
Oil.                         -1tbsp

Method:-

1). Wash and clean arugula leaves under running water. Drain water and chop the arugula leaves into  pieces and keep them in a bowl.

2). Heat 1tbsp oil in a wide bottom pan and splutter mustard seeds. Add dry red chilly broken pieces, thinly chopped garlic cloves and finely chopped onion into the pan and saute well.

3). Add required salt and mix well. Add turmeric powder, red chilly powder and asafoetida/ hing powder into the pan and mix well on low flame.

4). Add chopped arugula leaves into the pan and mix well. Cover and cook the chopped arugula leaves for 3-4 minutes or until cooked.

 5). Once the arugula leaves are cooked well switch off the flame. Add lemon juice into the arugula leaves stir fry and mix well until everything is combined.

 

 6). Transfer the arugula leaves stir fry to a serving bowl.

Very tasty Arugula Leaves Stir Fry is ready to serve with rice, dal and papad.

Soya Chaap Manchurian.

 Soya chaap manchurian is very easy to prepare tasty curry made with soya chaap, onion, capsicum and sauces.Soya chaap manchurian goes well with naan, chapati and paratha. Soya chaap is a vegan meat made with soya bean milk and wheat flour and a good meat substitute for vegetarians. Canned soya chaap is used to prepare soya chaap manchurian.

The following ingredients are needed to prepare Soya Chaap Manchurian.

Ingredients:-

Soya chaap.          -6 (canned)
Onion.                   -1
Garlic cloves.        -4
Capsicum.              -1/2
Pepper powder.      -1/2 tsp
Green chilly sauce.-1tbsp
Soya sauce.            -1tbsp
Red chilly sauce.    -1tbsp
Tomato ketchup.     -2 tbsp
Vinegar.                   -1tsp
Corn flour.               -2 tbsp
Water. -1/4 cup + 1.5 cup
Sugar.                       -1/2 tsp
Salt.                          -to taste
Oil.                           -1tbsp
Oil.- for deep frying
Coriander leaves.     -few

Instructions:-

1). Remove the wooden stick wrapped around the canned soya chaap.Wash the soya chaap in water. Squeeze and remove water from soya chaap and chop the soya chaap into large round pieces. Deep fry the chopped soya chaap pieces in hot oil till crisp and golden brown. 2). Crush garlic cloves. 3). Chop onion into cubed pieces. 4). Chop 1/2 capsicum into cubed pieces. 5).In a small bowl mix together 2 tbsp corn flour and 1/4 cup of water without lumps and make corn flour slurry. 6). Finely chop a few coriander leaves. Keep aside.

Method:-

1). Heat 1tbsp oil in a wide bottom pan. Add chopped garlic cloves and saute well. Add cubed pieces of onion and saute well until onion turns translucent. Add cubed capsicum pieces into the pan and saute well.

2). Add black pepper powder, green chilly sauce, soya sauce, red chilly sauce, tomato ketchup, vinegar, sugar and required salt into the pan and mix well. Add 1 & 1/2 cup of water into the pan. Mix well and allow it to boil.

3). Add prepared corn flour slurry little by little into the boiling mixture and stir well till it becomes thick.

4). Add deep fried soya chaap into the thick mixture and allow it to boil.

5). Add finely chopped few coriander leaves into the pan and mix everything. Switch off the flame.

Soya Chaap Manchurian is ready to serve with naan, chapati or paratha.

Manathakkali Keerai Kootu

 Manathakkali kerrai kootu is a healthy curry made with manathakkali leaves. Manathakkali keerai known as black nightshade in Englishl is a leafy vegetable rich in vitamins, minerals and calcium and is used in soups, currys and stir-fries. Manathakkali keerai kootu goes well with rice.

The following ingredients are needed to prepare Manathakkali Keerai Kootu.

Ingredient:-

Manathakkali leaves. -1 bunch.
Split yellow moong dal.-1/4 cup
Tomato.               -1 small
Green chilli.        -1
Garlic cloves.      -2
Shallots.               -4
Turmeric powder.-1/4 tsp
Urad dal.              -1/2 tsp
Mustard seeds.     -1/2 tsp
Cumin seeds.        -1/2 tsp
Dry red chilly.       -2
Asafoetida.            -1 tsp
Water.                    -1& 1/2 cup
Salt.                       -to taste
Oil.                         -2 tsp

Instructions:-
 

Separate the leaves of manathakkali from its stems and wash the leaves in water. Drain and chop the manathakkali leaves into small pieces. Half slit green chilly. Chop tomato into small pieces. Broke dry red chilly into 2 halves. Keep aside.

Method:-

1). Wash and pressure cook split yellow mong dal along with chopped manathakkali leaves, garlic cloves, shallots, half slit green chilly, chopped tomato and 1/4 tsp turmeric powder for 4 whistles or 5 minutes adding 1 and 1/2 cup of water.

2). Once the pressure is released open the cooker and add required salt and mix well.

3). Heat 2 tsp oil in a small pan for seasoning and add urad dal and saute well. Splutter mustard seeds and cumin seeds. Add broken dry red chillies and fry in oil. Add 1/2 tsp asafoetida and mix well. Switch off the flame.

4). Pour the seasoning into the cooker and mix the manathakkali leaves curry with a ladle.

5). Transfer the Manathakkali keerai kootu in a serving bowl. Manathakkali Keerai Kootu is ready to serve with rice or chapati.

Kale Moong Dal Thoran / Kale Moong Dal Coconut Stir Fry

 Kale moong dal thoran also known as kale thoran / kale moong dal coconut thoran / kale coconut thoran is healthy and easy to prepare kale coconut stir fry with lentil made with kale leaves, split yellow moong dal, grated coconut and spices. Kale moong dal thoran goes well as a side dish with rice. Kale also called "Leaf Cabbage" is a green leafy vegetable belongs to the cabbage family.

The following ingredients are needed to prepare Kale Thoran / Kale Moong dal Thoran / Kale Moong dal Coconut Stir Fry

Ingredients:-

Kale leaves.        -4 stems with leaves.
Moong dal.         -1/2 cup
Green chilly.        -2
Turmeric powder.-1/4 tsp
Asafoetida.          -1/2 tsp
Grated coconut.   -1/2 cup
Cumin seeds.       -1tsp
Mustard seeds.    -1tsp
Water.                 -2 cup
Salt.                    -to taste
Oil.                     -2 tsp

Instructions:-

1). Wash and soak split yellow moong dal in water for 2 hours.

2). Separate the leaves and stems of kale and discard the stems. Wash and finely chop the kale leaves. Drain and keep aside.

Method:-

1). Heat 2 tsp oil in a wide bottom pan and splutter mustard seeds and cumin seeds. Add slit green chilly and asafoetida into the pan and mix well.

2). Add soaked moong dal into the pan and mix well. Add turmeric powder, required salt and 2 cups of water into the pan. Cover and cook moong dal till soft.

3). Once the moong dal is cooked well and the water is drained add finely chopped kale leaves into the pan and mix well.

4). Once the finely chopped kale leaves are cooked well add grated coconut into the pan and mix everything and switch off the flame.  

Kale Moong Dal Thoran / Kale Thoran / Kale Moong Dal Coconut Stir Fry is ready to serve as a side dish with rice.

Kale Dal / Kale Leaves Dal Curry

Kale dal / Kale dal curry / Kale leaves dal curry is made with kale leaves, toor dal onion and tomato and goes well with rice and roti.

The following ingredients are needed to prepare Kale Dal / Kale Leaves Dal Curry.

Ingredients:-

Kale leaves. -2 cups chopped
Toor dal.             -1/2 cup
Onion.                 -1
Tomato.               -1
Green chilly.        -3
Garlic cloves.      -4
Turmeric powder.-1/4 tsp
Red chilly powder.-1tsp
Urad dal.             -1/2 tsp
Mustard seeds.    -1tsp
Cumin seeds.      -1/2 tsp
Dry red chilly.     -2
Curry leaves.       -few
Water.                  -as needed
Salt.                     -to taste
Oil.                      -1tbsp

Instructions

1). Separate the curly kale leaves from its stem and discard the stem. Wash and finely chop the kale leaves. Finely chop onion. Finely chop tomato. Slit green chillies. Thinly chop garlic cloves. Keep aside.

2). Wash and pressure cook toor dal adding 1 cup of water for 5-6 whistles or cook toor dal till soft. Keep aside the cooked toor dal along with cooked water.

Method:

1). Heat 2 tbsp oil in a wide bottom pan. Add urad dal and saute well. Splutter mustard seeds and cumin seeds. Add dry red chilly broken pieces, slit green chillies, curry leaves and finely chopped onion into the pan and saute well. Add chopped garlic cloves and saute in oil .

2). Add finely chopped kale leaves into the pan and saute well. Cover and cook kale leaves.

3). Add finely chopped tomato and mix with cooked kale leaves. Cover and cook for 2 minutes until the tomato becomes soft.

4). Add turmeric powder, red chilly powder and 2 tsp salt into the pan and mix well.

5). Add cooked toor dal into the pan and mix with cooked kale leaves onion tomato mixture for 2 minutes on low flame and switch off the flame. Transfer the Kale leaves dal curry to a serving bowl.

Kale Dal / Kale Leaves Dal Curry is ready to serve with rice or chapati.