Senai kazhangu fry / Yam fry / Elephant foot yam fry

One of my all time favorite. I just love it. I don't get fresh Yam in the place that I live now and 

I missed it so much. Luckily I got it now and quickly got it. So here is the simple recipe that's my favorite.

Ingredients :

Elephant foot yam - 1 medium size

Chilli powder - 3/4  Tbsp 

Coriander powder -3/4 Tbsp 

Tamarind - 1 ball of gooseberry size

Salt to taste

Oil - 4 Tbsp or more as needed

Method :

1. Peel the skin off the yam. Cut them into falt rectangular peices as shown in picture 2.

2. Take the tamarind juice. In a wide pan, add oil and add the cut pieces of yam.

3. Add Tamarind juice, chilli powder, Corainder powder and salt.

4. Let it cook. When all the water are dried as shown in picture 4, lower the flame to medium.

5. Spread the pieces. Be careful because it might break. If you are not comfortable doing this,

    take another pan and add some oil and spread the pieces and fry them.

6. As they fry they suck the oil and might look dry. Add some more oil and fry to get the real taste of

   it.

This is a good side dish for any rice.

Note :
For measurementas,
http://ucancooktoo.blogspot.com/p/blog-page_31.html

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Sepan kazhangu fry / Arbi fry( colocasia fry )

Ingredients :
Sepan kazhangu  - 10 big pieces ( 1 lb)
Onion - 1/4 medium size chopped finely
Garlic - 5 pods chopped finely
Curry leaves - 5
Chilli powder - 3 tsp
Coriander powder - 4 tsp
Turmeric powder - 1/4 tsp
Salt to taste
Oil - 3 Tbsp to 6 Tbsp ( If you want to roast it nicely add more oil at the end while roasting )

Method :

1. Cut Sepan kazhangu into medium pieces and cook. Check with knife. It should go easily into it.
     Don't over cook it. I don't pressure cook it for this reason.
2. Take the skin off and cut it into small cubes.
3. In a pan add 2 Tbsp of oils and when it is hot add garlic, curry leaves and onion.
4. Fry it until it is golden brown.
5. Add cooked Sepan kazhangu. Mix all the spices in little water and add that to it.
6. Mix everything well.
7. Let it cook in medium flame.
8. Once it little dry, add some more oil and sim.
9. Keep mixing it in between.
10.  Turn it off when it is nice brown color.

This is such a tasty side dish.
Try it and let me know.

Enjoy cooking and eating.

 

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Masala Egg omelette

Egg can be had in many ways. Omelette is one of tasty way of having it.

Even people who don't like eggs prefer omelette.

There are lots of ways you can make omelette. This is a simple masala egg omelette.

Ingredients :

Egg - 1

Chilli - 1 small size chopped finely

Onion - 2 tsp of chopped onion finely

Curry leaves - 1

Coriander leaves - 3 leaves chopped finely( optional )

Tomato - 1 tsp ( optional)

Turmeric  - 1/4 tsp

Pepper - 1/4 tsp

Salt to taste

Method : 

Step by step picture is shown below.

1. In pan add oil and when it is hot, add green chilli, onion, curry leaves and sauté them nicely.

2. Mix turmeric, salt and pepper in little water. This is to avoid the powder forming lumps in the omelette.

3. In a bowl, mix egg, onions green chilli and curry leaves and the water with turmeric,salt and pepper.

4. Mix tomato and coriander leaves and mix everything very well.

5. In a pan add little oil and when the pan is hot, add the mixed egg.

6. When it is cooked turn over and let the other side cook too.

Yummy egg omelette is ready.

You can make lot of variation on this.

If you are veggie lover, you can also add green pepper.

Enjoy cooking and eating.

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Raw banana fry

This is my moms recipe. One of my favorite when I was a kid.

Ingredients:
(Serving for 4)
Raw banana - 2
Onion - 1/2 medium size
Ginger garlic paste - 2 tsp
Urad dhal 1/2 tsp
Mustard seed - 1/2 tsp
chilli powder - 2 tsp or to taste
Coriander powder - 3 tsp
Oil - 2 Tbsp
Salt to taste

Method :
1. Cut the raw banana into medium slices. If it is very thin it might break.
2. In a non stick pan, add oil and when it is hot, add mustard seeds and urad dhal
3. Then add onions and sauté well. When it is brown, add ginger garlic paste.
4. Sauté it well. Add  sliced raw banana and fry for few minutes and add water.
5. Add water so that it is immersed in water. Too much water could over cook it.
6. Add chilli powder and coriander powder and salt.
7. When all the water is gone and it is cooked, sim the flame and add a tsp of oil and let it fry in slow flame.
8. Always take a wide pan and spread all the pieces all around the pan to get best results.
9. Around 15 minutes it should be done. It should turn into nice brown color.
10. If you feel the pieces are dry, add some oil and close the lid and cook for few minutes.

Good side dish for any rice item.
Enjoy cooking and tasting.

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Bottle guard curry / sorakai poriyal

I always make bottle guard with dhal and always had an opinion that making it dry won't work until I ate it in my friends place. The taste is also unique and quickly learned it from her.

Here goes the recipe.

Ingredients :

Bottle guard - 1
Onion - 1/4 medium size onion
Red chilli -2
Curry leaves - few
Peanut - 2 tbsp
Garlic pod -1
Oil - 1 Tbsp
Mustard seeds - 1/2 tsp
Urad dhal - 1 tsp
Turmeric powder - 1/4 tsp
Salt to taste
 
Method:

1. In a pan, add oil  and when it's hot, add mustard seeds and urad dhal.
2. Add onions and curry leaves and sauté well.
3. Add chopped bottle guard, salt and  turmeric and sauté well.
4. Don't add water. Close the lid and let it cook.
5. Cook until it is cooked  well but not mushy.
6. Grind peanut and garlic coarsely. My husband like dry frying the peanut and use it here.
    So it's your option.
7. Add the grind peanut and garlic and mix it well and close the lid for few minutes and switch off.

A another way to add healthy vegetable to your diet.
Enjoy cooking and  tasting.

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Pepper chicken gravy

A lots of spice goes inside this gravy.  Goes well with rice and roti.
Always use chickens with bone for this recipe.

Ingredients :
( serving 4)
1. Chicken - 3 lb
2. Onion - 2 medium size
3. Tomato -  4 medium size
5. Curry leaves - 4 strings
6 . Coriander leaves - 10 strings
7. Coriander powder - 6 tsp
8. Chilli powder - 4 tsp
9. Turmeric - 1/2 tsp
10.Grated cocunut - 4 tbsp
11.Ginger garlic paste - 8 tsp
12. Oil - 3 Tbsp

Dry roast and grind :
1. Pepper - 6 tsp
2. Fennel seeds - 2 tsp

Marinate chicken :
 Cut chicken into small pieces. Add ginger garlic paste, chilli powder, salt and turmeric powder and mix well and let it rest for 4 hours or how much ever time you have.

Sauté and grind:
1. In a pan add 1 Tbsp oil, add onion and sauté well. Add tomatoes, salt, coriander powder.
2. Close the lid and let it cook for few minutes.
3. Add cocunut and grind it to a fine paste

Method :
1. In a pan add oil and when it is hot, add curry leaves and chicken.
2. Add the fine paste and add salt if needed.
3. Close the lid and let it cook.
4. Mix for few minutes so that it doesn't burn.
5. Once it almost cooked, add dry ground powder( pepper and fennel powder)
6. Close the lid again and let it cook until the gravy becomes thick.
7. Add chopped coriander leaves and mix well.

A gravy with full of spices and taste  is ready to go.
Try it and I am sure you will like it.

Enjoy cooking and tasting.

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Carrot and beans poriyal

 A healthy vegetable curry that goes well with rice.

Ingredients :
Carrot - 1 long
Beans - 1 lb
Onion - 1/4 onion
Toor dhal - 3 Tbsp
Cocunut - 1 Tbsp
Red chilli - 2
Urad dhal - 1 Tbsp
Oil - 1 Tbsp
Curry leaves - few
Garlic - 2 pods chopped ( optional, you can add this if u like the flavor of garlic)
Salt to taste

Method:
1. Finely Chop the vegetables.
2. In a pan add oil and when it is hot, add mustard seeds, urad dhal, and curry leaves.
3. Add finely chopped garlic. This gives a nice flavor.
4. Add onions and sauté well.
5. Add vegetables and sauté for a little time.
6. Add salt and little water and cover it and let it cook.
7. Don't over cook it. It doesn't taste good and not healthy too.
8. Cook toor dhal sepearately in water with little turmeric.
9. Don't pressure cook as it shouldn't be mushy. It should be cooked and still in good form.
10. Once the vegetables are cooked and all the water is dried, add cooked toor dhal and cocunut.
11. If you don't like toor dhal just add coconut, but I personally like it with toor dhal.
12. Mix well and switch off the flame. Don't close it until it is hot.

This tastes very good and very healthy.
Enjoy cooking and tasting.

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Jeera aloo

This is a North Indian simple dish. Since I wanted a variation of usual aloo,

I found it in internet and I started making it and it's a hit too.

The picture was from one of my sons birthday party when I made it.

Needs only simple things to make a tasty dish.

Good side dish for rice and for roti too.

Ingredients :

( serving for 4)

Potato - medium size 15

Onion - 1 medium size.

Ginger garlic paste - 5 tsp

Curry leaves or kasthuri methi - few

Jeera  - 1/2 tsp

Oil - 5 Tsp

Red chilli pwdr -2 tsp or to taste.

Coriander pwdr - 2 tsp 

Jeera powder - 1 tsp

Salt to taste 

Method :

1. Boil the potatoes .

2. Peel the skin and slice it to small cubes.

3. Take a pan and add 1 Tsp oil.

4. Once the oil is hot add jeera and then add  onions( onions should be chopped finely)

5. Once the onion is fried nicely to golden brown, add ginger garlic paste.

6. Fry it nicely until the raw smell goes.

7. Add boiled potatoes and  add all the spices and salt.

8. Add little water so that everything is mixed well.

9. Add rest of the oil and lower the flame.

10. Add curry leaves or kasthuri methi.

11. Each of them gives a unique test.

12. Let it be in sim until it turns brown. Add more oil if needed.

13. You get a tasty dish.

Try it and let me know.

Enjoy cooking and tasting.

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