CHENA/YAM/KARUNAI KIZHANGU FRY

CHENA/YAM/KARUNAI KIZHANGU FRY

Ingredients:

1. Yam  - 1 cup (Chopped into small pcs)

2. Chilly Powder - 1 tbsp

3. Turmeric Powder - 1/2 tsp

4. Mustard seeds - 1/2 tsp

5. Oil

How to make:

Heat oil in a pan and add mustard seeds

 Boil the yam/chena/karunaikizhangu and drain the excess water. When the mustard splutters, add the cooked yam, chilly powder, turmeric powder and salt

 Cover it with lid and let it cook in a low flame for 10 minutes. Stir in between.

Once the chilly powder is well coated on the yam pieces and once it becomes crispy, switch off the stove.    Serve it hot with with rice.

RASAGULLA

RASAGULLA

Ingredients:

1. Full Cream Milk - 1 litre
2. Lemon Juice - 2 tbsps
3. Sugar - 2 cups

How to make:

Heat milk in a pan and when it starts to boil, add the lemon juice

When it curdles switch off the stove and filter it in a muslin cloth and wash it under cold water and squeeze the excess water. Leave it for 30 minutes.  It will look like below.

After the water is drained completely,  round them into balls

In a pressure cooker add 2 cups of water and when it boils add the sugar to it and let it dissolve completely. Once it comes to one string consistency add the balls to the boiling water and cover it with a lid. After 2 whistles switch off the stove and let the pressure completely release.

You can see the balls are now double in size.

 Once it cools, refrigerate and serve!!!!

CHINESE POTATO/KOORKA/SIRU KIZHANGU FRY

CHINESE POTATO/KOORKA/SIRU KIZHANGU FRY

This vegetable has a medicinal value and its very good for health. It is called Koorka in malayalam, siru kizhangu in tamil and chinese potato in english.

Ingredients:

1. Koorka - 1 cup
2. Green Chillies - 2 (chopped)
3. Onion - 1 big chopped

To Temper:
1. Oil - 1 tsp
2. Mustard Seeds - 1/2 tsp

How to make:

Boil the koorka in a pressure cooker for 2 whistles. Once it cooled down peel the skin. (I find this way easy as its very difficult to peel the skin when its raw)

Chop it into pieces

 In a pan add oil and mustard seeds

When it splutters add the chopped onion, green chillies and koora pieces

Saute it well and cover it with lid for 5 min in a low flame.

When it becomes little crispier off the stove.  

CURD RICE

CURD RICE

Ingredients:

1. Cooked rice - 1 cup
2. Curd  - 2 cups
3. Butter - 1 tbsp
4. Coriander Leaves (For Garnishing)

To Temper:

1. Mustard - 1 tsp
2. Urad Dal - 1 tsp
3. Green Chillies - 1 (Chopped)

How to make:

 Mash the cooked rice nicely and add the butter to the mashed rice when it is hot and when it is cooled down add the curd.

 Pour oil in a pan and add mustard seeds

When it splutters add urad dal

Add chopped green chillies. In this stage you can add grated carrots, cashewnuts and dry grapes.

 Pour them to the curd rice.

Yummy curd rice is ready !!!!!

POTATO FRY

POTATO FRY

INGREDIENTS:

1. Potato  - 3 big pcs 

2. Chilly powder - 1 tbsp

3. Turmeric powder - 1tsp

4. Oil

Cut the potatoes into bigger pcs as shown below

Boil the potatoes with turmeric powder

Dont overboil the potatoes, it should be slightly smashed when you press with your fingers. Otherwise when you shallow fry it will be mashed. Drain the water. Pout oil in a pan and add mustard seeds. Add the potatoes, chilly powder and salt.

Simmer the flame and cover it with lid. Let it cook for 5-7 minutes. Stir it between till  the chillypowder is wellcoated on the potatoes.

Potato fry is ready!!!!

This potato fry goes well with sambar rice 

Sambar Saadam (Sambar Rice)

SAMBAR SAADAM

INGREDIENTS:

1. Rice - 1 cup

2. Toor Dhal - 1/2 cup

3. Small Onion - 15-20

4. Tomato - 1

5. Carrot, Potato - 1 cup

6. Tamarind - Gooseberry Size

7. Sambar Powder - 1tbsp

8. Turmeric Powder -1tsp

9. Mustard Seeds - 1tsp

10. LG Powder - 1/2 tsp

11. Oil

12. Ghee - 1 tbsp

FOR GRINDING

1. Chana Dal - 2 tbsp

2. Red Chillies - 5-6 pcs

3. Fenugreek -1tbsp

4. Coconut - 2 tbsp

5. Tomato - 1

HOW TO MAKE:

Pour Oil in a Vessel and add mustard seeds

 When it splutters, add the chopped small onions and saute well

 Add tomatoes and saute 

 Add the carrot and potaotes and saute well

 Add Sambar Powder and Turmeric Powder

Add little amount of water to cook the vegetables. Let it cook for 5-10 minutes.

 In the mean time, roast all the ingredients which is mentioned above for grinding except tomato. Once it cools, grind it along with tomatoes. The grinded paste looks likes below

 Once the vegetables are cooked add the grinded paste to it and let it cook for 5 min

Add the tamarind water

 Followed by LG Powder (Perungaya Podi)

 Add the cooked  Toor dal

 Add the cooked rice

 Stir it well. If it is thick add little water

 Switch off the stove when it is in semi consistency as it will become thick when it cools down. Dont forget to add ghee as it flavours the sambar saadam.

 Garnish it with coriander leaves.

This rice goes very well with Potato fry and Papad

Chicken Masala

CHICKEN MASALA

This Chicken masala goes very well with Chapathi, Puri or with Plain rice.

Ingredients:

1. Chicken - 1 kilo (Cut into small pieces)
2. Onion  - 3 (Chopped)
3.Tomato  - 2 (Chopped)
4. Ginger - 1 inch
5. Garlic  -  8 flakes
6. Green Chilly - 2 (Finely chopped)
7. Chilly Powder  - 1 tbsp
8. Coriander Powder - 11/2 tbsp
9. Garam Masala - 1/2 tbsp
10. Turmeric Powder - 1 tsp
11. Curry leaves - few
12. Coriander Leaves - for garnishing
13. Mustard Seeds - 1 tsp
14. Saunf (Perunjeerakam)- 1 tsp
15. Oil

In a pan, pour oil, add mustard seeds and when it splutters add saunf and curry leaves.

Add ginger-garlic paste and saute well. Then add onions and tomato and saute well.

Add Turmeric poser, chilly powder and coriander powder and saute till the raw smell goes.

Add the chicken pieces and let it cook under low flame. Add only half cup of water  and cover it with a lid.

Once the chicken is cooked and when it becomes dry, switch off the flame.

Garnish with Coriander leaves!!!!