Chenai Mizhakkuparatti

Adapted from palakkadchamayal

Ingredients:-

• Chena/Elephant Yam – 500gm
• Onion - 1 Nicely chopped
• Salt to taste
• Chilly Powder – ½ tsp
• Curry Leaves – few
• Mustard Seeds – ½ tsp
• Oil – 2 tbps

Method:-

Remove the skin of the yam and cut into small or medium sized cubes. 

Wash well.

Transfer the pieces into a vessel, toss with salt.

Pressure cook the pieces for one whistle.

This will ensure that pieces are cooked yet not mushy.

Once cooked, remove from cooker, and transfer to a wide plate, let it cool for a while.

Now heat a non stick kadai with oil, temper with mustard seeds. Then add asafoetida and curry leaves.

Now add the sliced onon and Fry till golden Brown

Now add the cooled yam pieces and mix gently. Add chilly powder at this stage and mix. Check for salt and add if required.

Let it get roasted well in the open kadai on a medium to low flame. Keep stirring once in a while without breaking the pieces. This may take anywhere between 8 to 10 minutes.

Remove from heat.

Notes:-

You can also parboil the yam pieces in a vessel with water. Take care that the pieces don’t turn too soft.

Aloo Pepper Fry

A quick and a simple Side Dish.. Perfect for Lunch Boxes!!!

Ingredients:-

1. Aloo/Potatoes - 5-6(Medium)/ 3 (Large)
2. Salt -  As needed
3. Turmeric Powder - A pinch (Optional)
4. Pepper Powder - 1 Tbsp (Can be changed according to your needs)

To Temper:-

1. Oil- 2 Tsp
2. Mustard - 1 Tbsp
3. Curry Leaves - A few

Method:-

1. Cook the Potatoes and peel off the skin, Smash and keep it aside.
2. Heat a Wok, and add the Oil.
3. After the oil is heated, add the "To temper" items.
4. After the Sizzling sound subsides, add the Smashed Potatoes.
5. Allow it to Fry for low flaome for 2-3 Minutes,
6. Add the Turmeric Powder, Pepper Powder and Salt.
7. Keep it in Low flame and Fry for 12-15 Minutes till the whole gets fried.
8. Super deliciopus Pepper Aloo Stir Fry is Ready!!!

Scallion Thoran

Ingredients

• Spring Onion - 1 bundle
• Oil - 3 Tbsp
• Salt - as required

To Grind:-

• Green Chili - 1 no:
• Grated Coconut - 1 cup

To Temper:-

• Curry Leaves - 2-3 stems (finely chopped)
• Mustard Seeds - 1/2 tsp

Preparation Method

1. Remove the base portion of the spring onion, wash and let the water to drain fully.
2. Finely chop spring onion.
3. Grind the items under “ To Grind” items without adding water
4. In a pan, heat the oil and splutter mustard seeds.
5. Add curry leaves, spring onion and saute for 2-3mins: in low flame.
6. Add coconut mix and salt and mix well.
7. Keep the lid closed and cook for 5-6 mins: in low flame stirring in between.
8. The Spring Onion Thoran is ready to be served with rice.

Ladies Finger/Okra/Vendakka Fry

This happens to be my Baby's all time favourite!!

Ingredients:-

• Ladies Finger - 1/2 Kg
• Salt - As Needed
• Oil - 3-4 Tbsp

To Temper:-

• Mustard - 1 Tsp
• Oil - 1 Tbsp

Method:-

• In a Kadai, add the " To Temper" Items.
• Throw in the cut Okra to it.
• Add the remaining Oil into it as and when needed
• Cover it and fry it for 10 Mts along with Salt added.
• Uncover the Lid, fry the whole untill it turns crispy
• Simple but Yummy Vendakka Fry Ready!!

Potato Podimaas

Potato is a very versatile vegetable, with lovers world wide. It is one vegetable that is loved by kids and adults alike. My family for one loves potatoes in any form, be it a spicy curry, gravy or some crispy fritters. My younger daughter, just can't wait till the curry gets ready. As soon the potatoes are cooked and out of the cooker, she will be ready for her share. She loves eating plain boiled potatoes. 

Potato podimas or mashed potatoes - Indian style, is a very simple dish, that can be prepared in a jiffy if you have boiled potatoes ready in hand. A very flavorful and delicious curry, that pairs beautifully with plain rice and rasam. The Combo of Curd Rice+Potato podimaas+Mavudoo is a heavenly combination...

This is my Hubby's and Appa's favourite.. So obviously dedicating this to them!!!!!

Ingredients:-

1. Potato – 4 to 5 Medium sized
2. Onion - 2-3
3. Oil – 3 tsp
4. Mustard Seeds – ½ tsp
5. Spilt Urad Dal – ½ tsp
6. Channa dal – 1 tsp
7. Turmeric Powder – ¼ tsp
8. Red Chilly Powder - 1/2 Tbsp
9. Salt to taste

Method

1. Pressure cook the potatoes. Cool, remove skin and mash them coarsely.
2. Heat a Kadai with oil, splutter mustard seeds, channa dal and urad dal. Once the dals turn golden add, chopped onion and curry leaves. Fry for a minute.
3. Add turmeric powder,chi;l;y powder and then add the mashed potatoes and salt.
4. Mix well and cook uncoverd for 5 to 6 minutes.
5. Mix and serve hot with rice and rasam.

Vegetable Raitha

Ingredients:-

• Cucumber  - 1
• Tomato – 1
• Capsicum - ½
• Carrot -1/2
• Salt and pepper -  As needed
• Coriander leaves,chopped  - 1 tblsp
• Curd - 1/2 cup
• Milk or sour cream - 3 tblsp

Method:-

Finely cut cucumber,tomato(deseeded),capsicum and carrot. Mix curd,milk/sour cream,salt/pepper well smoothly. Mix in all the other ingredients.

Cabbage-Channa Thoran

Ingredients:

Cabbage – 3 cups shredded

Chickpeas / Channa / Konda kadalai-1 cup cooked

Chilli powder-1 tsp

Coriander powder / Malli Podi-1 tblspn

Garam Masala Powder-1 tsp

Cumin seeds / Jeerakam-1 tsp

Salt to taste

Oil-1 tblspn

Method:

Heat oil in a kadai. Add in cumin seeds and allow it to crackle.

Add in cabbage and sauté for 5 mins.Add in salt,chilli powder,coriander powder and garam masala powder and mix well.

Add in channa and pour ½ cup of water in and cover the pan with a lid.

Let this simmer for 20-25 mins or until everything is cooked.

Serve hot with rice or roti.

Aloo Ki Subzi

Recipe Source: Tarla Dalal

Ingrediants:

Potato - 3 large cubed and boiled

Curd -1 cup

Gram Flour / Kadalai Mavu / Besan - 1 tsp

Chilli powder - 2 tsp

Coriander Powder / malli Podi -1 tblspn

Garam Masala Powder – 1 tsp

Turmeric powder / Manjal podi -  1/2 tsp

Coriander Leaves / Cilantro for garnishing

Salt to taste

For Seasoning:

Oil - 3 tblspn

Mustard Seeds / Kaduku - 1tsp

Cumin Seeds / Jeerakam - 1tsp

Cinnamon / Pattai -1 small stick

Cloves / Krambu - 2

Nigella Seeds / Kalonji - 1 tsp

Fennel Seeds / Sombu / Saunf -1 tsp

Method:

Cook potatoes untill it is compltely cooked. Remove it and set aside.

In a mixing bowl add gram flour, curd, chilli powder, coriander powder, garam masala powder and beat well..There should be no lumps. Set this aside for a moment.

Heat oil in a kadai. Add all the seasoning ingrediants in the given order starting from mustard seeds and let it fry for 30 sec.

Add in the gram flour mixture and brng it to boil. Season with salt and mix well.

Add in cooked potatoes and simmer this for 10-15 mins. Add more water if the gravy is too thick.

Garnish with coriander leaves and serve hot with roti.

Cauliflower Kuruma

Ingredients:

Onion – 1 chopped finely

Tomato – 2 chopped finely

Cauliflower – 2 cup

Turmeric Powder / Manjal Podi – 1 tsp

Chilli powder – 1 tsp

Garam masala powder -1 tsp

Cinnamon / Pattai – 1 small stick

Cumin Seeds / Jeerakam – 1 tsp

Cardamom / Krambu – 3

Salt to taste

Oil – 2 tblspn

Coconut Milk – 1 cup

Cornflour – 1 tsp

Coriander leaves / Cilantro – for garnishing

Method:

Cook cauliflower with some salt and water in boiling water till tender. Drain and set aside.

Heat oil in a kadai. Add cinnamon, cardamom, cumin in oil and fry for 30 sec.

Add in onions and sauté till light golden.Add salt and mix well.

Add in turmeric, chilli and garam masala powder and mix well.

Add in chopped tomatoes and toss well. Cook this till they turn mushy.

Now add in cooked cauliflower and mix well.

Pour in coconut milk and mix well.Bring this to a boil and simmer for 15 mins.

Now add in cornflour water mixed with water and mix well.Cook this till they turn thick.

Garnish with coriander leaves and serve with roti.

Cabbage Kottu

This cabbage kootu is very special in our home.We will have this kootu atleast ones in a week.It a side dish.It will be good will rice,roti puri also.But,lazy cooks like me can use this koottu as main dish for rice.It will be ready within 20mts.

Ingredients:

Cabbage 1 medium Size
1 cup Cheruparipp (boiled)
1 tsp Cumin seeds
3 Green chilles
1 Medium size onion
1 Medium size tomato
1/2 cup Shedded coconut
Oil
Salt for taste

Method:
1. Pre-heat the oil in a kadai splutter some cumin seeds.

2. Add the chopped onion & cillies fry till golden brown.Add the chopped tomato,turmeric powder & salt & cook for4-5mts.

3. Add the cabbage & cook for 6-7 mts.

4. Then, add the chana dal & transfer the cabbage in to the pressure cooker & cook till 1whistle.

5. Open the cooker & added the shedded coconut & cook for next 5-6mts.

6. Cabbage kootu is ready serve hot with rice,roti & puri.