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.

Creamy Garlic TriColor Pasta

Ingredients:-

• Pasta - 1 Cup (I used Tricolor Pasta) cooked as directed, drained and kept hot
• 2 tablespoons butter
• 5/6 garlic cloves, minced
• 2 tablespoons flour
• 3/4 cup milk
• 2 teaspoons parsley flakes
• salt and pepper, to taste
• 1/3 cup grated parmesan cheese (Optional)

Method:-

• Melt butter and add garlic in a medium sauce pan.
• Cook over medium for 1 minute.
• Add flour and cook 1 minute, stirring constantly.
• Add milk and cook, stirring frequently, until sauce boils and thickens.
• Add parsley, salt, pepper and cheese.
• Stir until cheese is melted.
• Toss hot pasta with sauce and serve immediately.