Okra / Ladies finger / Bhindi fry

Okra fry 4

The only time I cook okra is during the summer. This year we were blessed with a bountiful okra harvest. And lucky for me, everyone in my family loves it. Even Bheem. He loves to eat raw okra. P.S. Bheem is our yellow lab.


  • Oil – 2 tbsps, for seasoning(adjust)
  • Mustard seeds – 1/4 tsp
  • Onions – 1 small onion, chopped
  • Curry leaves – 6
  • Dry red chilli – 3 (optional)
  • Okra – 5 cups, chopped
  • Salt – to taste
  • Chilli powder – 1 tsp (adjust according to taste)


  • Heat oil in a pan.
  • Add mustard seeds and wait till it splutters.
  • Add onions, curry leaves and dry red chilli.
  • Saute until the onions turn transparent.

Okra fry 1

  • Add okra and little salt.

Okra fry 2

  • Let the okra’s cook until the slime disappears. (the sticky stuff)

Okra fry 3

  • Add chilli powder and salt to taste.
  • Saute for 3 minutes.
  • Turn off the heat and enjoy.

Okra fry 5


Mushroom Pepper Fry

Mushroom pepper fry 6

This recipe is for all the bell pepper lovers. The stars of this dish are mushrooms and freshly ground pepper. It works well with chapathi/roti. I serve it with jeera rice and raita. The recipe below is similar to Pepper mutton fry recipe.


  • Oil – for sauteing
  • Onion – 3/4 cup, diced
  • Ginger garlic paste – using 1 inch ginger and 3 garlic cloves
  • Green bell pepper – 1, diced
  • White mushroom – 227grams/ 8 oz, chopped
  • Salt – to taste
  • Freshly ground Pepper powder – 1 tsp or more, adjust according to taste


    • Heat oil in a wok.
    • Add onions and saute until the onions turns lightly golden brown.

Mushroom pepper fry 1

    • Add ginger garlic paste and saute for 30 seconds.

Mushroom pepper fry 2

    • Add bell pepper and saute until the bell pepper is almost cooked. Do not over cook the bell pepper.
    • Add 1 tsp of oil if it becomes too dry.

Mushroom pepper fry 3

    • Add mushroom and salt to taste. Do not over cook the mushrooms.

Mushroom pepper fry 4

    • When the mushroom is done, turn off the heat and add freshly ground pepper powder.

Mushroom pepper fry 5

  • Mix well and serve.


Potato Salad

Potato salad 6

This recipe is from food network.  A very good side dish to serve when you are grilling. My family loves the taste of mustard. So I add 4 tbsps of mustard to the potatoes. If you are not a fan of mustard, start with 1 tbsp.  Potato salad is usually served chilled.


  • Potato – little more than 1 lb( 3 cups), peeled and diced
  • Salt – to taste
  • Mayonnaise – 3/4 cup
  • Buttermilk – 1/4 cup
  • Dijon mustard – 1 tbsp to 2 tbsp
  • Mustard – 1 tbsp to 2 tbsp (regular mustard that is used to serve hotdogs)
  • Ground black pepper – 1/4 tsp
  • Red onions – 1/2 cup, diced
  • Fresh dill  – 1/2 cup,chopped


    •  Place the diced potatoes in saucepan and cover it with water. Add salt.

Potato salad 1

    • Turn on the heat and cook the potatoes until it can be pierced using a fork but still holds its shape.
    • Drain the potatoes using a colander.

Potato salad 2

    • Let the potatoes cool down a bit.
    • In a bowl, whisk mayonnaise, buttermilk, Dijon mustard, mustard and ground pepper together until well combined.

Potato salad 3

    • Transfer the potatoes to a bowl.
    • Add chopped onion, chopped cilantro and mayo dressing .

Potato salad 4

Potato salad 5

    • Mix gently.
    • Refrigerate until ready to serve. Serve cold.

Potato salad 6

Quick Spicy Mushroom

Quick Spicy Mushroom

The mushroom and chicken 65 masala are the stars of the show. I added a fistful of broken cashews while the onions were cooking. But my husband said that it tasted really good without the cashews. So let me know whether you like this dish with or without cashews.


  • Oil – for sauteing
  • Onions – 3/4 cup chopped
  • Curry leaves – 6
  • Cashews – fistful of cashews, broken( optional), read notes above
  • Mushrooms – 227grams/ 8 oz, chopped
  • Chicken 65 masala – to taste
  • Salt – to taste


  • Heat oil in a wok.
  • Add onions and curry leaves. Saute until the onions turn transparent.
  • Add chicken 65 masala according to taste. Saute for few seconds.
  • Add mushroom and salt to taste. Keep stirring at regular intervals.
  • Turn off the heat when the mushrooms are cooked.

Potato Fry

Potato fry 4

I recently purchased a cast iron wok and it is my current favorite kitchen utensil. I used to think that you can make a good potato fry only using non stick pan. But a good seasoned cast iron wok can give you the same result. For a crisp potato fry, be generous with the oil and do not overcrowd the pan with lots of potatoes.


  • Oil – for sauteing
  • Cumin seeds – 1/4 tsp
  • Curry leaves – 6 to 8 leaves
  • Potatoes – 2 + 1/2 cups, diced
  • Salt – to taste
  • Chili powder – 2 tsps, add according to taste
  • Turmeric powder – 1/4 tsp
  • Ground cumin – 1/2 to 1 tsp , optional
  • Hing/ Asafoetida – 6 pinches


    • Heat oil in a wok.
    • Add cumin seeds and let it crackle.
    • Add curry leaves and potatoes. Keep stirring at regular intervals.

Potato fry 1

    • When the potatoes turn lightly golden; add salt, chili powder, turmeric powder, hing and ground cumin(optional).

Potato fry 2

Potato fry 3

    • Saute until the potatoes are fully cooked and crisp. Don’t forget to stir at regular intervals.
    • For crisp potatoes, add more oil after you add the chili powder.

Potato fry 4


For a simple potato fry; Use oil, potatoes, salt, turmeric powder and chili powder. Follow the method above.

Keerai Masiyal

Keerai masiyal 8

When I was a kid, I remember my mom making keerai masiyal in man chetti/ clay pot and she used to mash it with a wooden masher. I tried it and it turned out really well.  Keerai masiyal can be served with plain rice and roasted potatoes or any spicy side dish. It can be served as a side dish as well.

I did not measure the amount of water I added in the recipe. The water I used to cook the dal was enough and the spinach will give out water as it cooks. The masiyal consistency must be between thick and watery.

Keerai masiyal can be prepared using spinach, arai keeerai, paruppu keerai or manathakkali keerai. Manathakkali keerai is my favorite.


  • Moong dal – 1/3 cup
  • Garlic – 4 big cloves
  • Water – as required
  • Salt – to taste
  • Spinach – 1 bunch, chopped and cleaned
  • For seasoning:
    • Oil – for seasoning
    • Mustard seeds – 1/4 tsp
    • Curry leaves – 8
    • Dry red chilli – 2
    • Hing – 2 big pinches
    • Ghee – 1 tsp


    • Cook moong dal and garlic together using water on high heat in a man chetti/clay pot.

Keerai masiyal 1

    • Keep stirring at frequent intervals and make sure that the water does not evaporate before the dal is cooked.
    • Add more water if required.
    • When the dal crumbles, add the chopped spinach and mix well. Turn down the heat to low.

Keerai masiyal 2

Keerai masiyal 3

Keerai masiyal 4

Keerai masiyal 5

    • Add salt to taste.
    • When the spinach is cooked, turn off the heat.
    • Carefully and slowly mash the keerai masiyal using a wooden masher.

Keerai masiyal 6

Keerai masiyal 7

    • Add a tsp of ghee and hing to the masiyal and prepare the seasoning.
    • Heat oil in a small pan.
    • Add mustard seeds and wait till it splutters.
    • Add curry leaves and dry red chilli. Turn off the heat when the red chilli puffs up.
    • Add the seasoning to the keerai masiyal.

Keerai masiyal 9

    • Mix well and serve hot.

Keerai masiyal 10


Pavakkai/ Bitter Gourd Fry

Pavakkai fry

My mom used to make pavakkai almost every week when I was a kid. I hated them and never used to eat them. Now I started liking the bitter taste of pavakkai. It tastes good with any dal gravy or curd rice.  If you fry them crisp(let it brown), it will not be extremely bitter.


  • Pavakkai/ bitter gourd – 2 cups, chopped
  • Oil – for sauteing, plus more
  • Chili powder – 1 + 1/2 tsps
  • Salt – to taste
  • Hing/ Asafoetida – 6 pinches


  • Heat oil in a wok.
  • Add the chopped pavakkai and add salt to taste.
  • Saute until the pavakkai is almost cooked. Keep stirring at regular intervals.
  • Add chili powder, hing and more oil( 1 – 2 tsps of oil. The oil should not stagnate at the bottom).
  • Switch to low heat.
  • Keep stirring frequently to prevent the pavakkai’s from burning.
  • Taste the pavakkai. It should be a bit crisp.