Wednesday, October 1, 2008

Crispy colocaesia

Colocaesia / Chamagadda in telugu / Seppankalangu in tamil is like malabar yam is widely used in india mainly in tamilnadu and kerela. It is used to make avial , kootu and poriyal. kids mostly love this vegetable taste.

½ kg Colocaesia yam
¼ tsp Turmeric powder
½ tsp Red chilli powder
tsp Garlic chilli powder
Salt as required
Oil for frying
¼ tsp Mustard seeds
¼ tsp Urad dhal
Wash colocaesia and boil it with required amount of water till the outer skin can be peeled easily. Peel the outer skin and cut in small pieces and add turmeric powder, red chilli powder and garlic chilli powder , salt and toss it well and keep aside for 10 min.
Heat oil in a frying pan, splutter mustard seeds and urad dhal.
Add the mass and fry well.
Serve hot as side dish.
(We can deep fry the mass also)

Monday, September 29, 2008

Porricha kari (mutton)

Poriccha kari is a very spicy gravy made out of mutton. It is a very simple preperation....Try it out...
500 g Mutton
250 g Shallots
5 nos Red chili
3 tsp Red chill powder
3 tsp Pepper and jeera powder
150 ml Oil
2 no Cinnamon
2 Cloves (karambu)
4 tsp Ginger & garlic (paste)
½ cup Green peas
Salt to taste
Take given amount of oil in cooker and splutter cinnamon and cloves, Add shallots and red chilli fry well till the onion turns golden brown and add red chilli powder and salt. Add the mutton,peas, ginger garlic paste and mix well. Add required amount of water and close the cooker. Keep for 2 whistle and switch off the flame.
Now Add the mixture in a kadai, add the pepper and jeera powder and cook till the gravy thickens and the oil leaves the gravy. switch off the flame and serve as a side dish for mutton kuzhambu or can mix it with rice and have. Two in one. :)

Mangai Vatral sambar

Mangai vatral is mostly used in puli kozhambu....i tried out sambar with mangai vatral, toordhal and sambar powder.....mangai vatral taste very good with toor dhal....tamarind is optional for making this sambar...

1 no Tomato (big) chopped
15 nos Shallots (sambar onions )
7 nos Mangai vathal
¼ cup Toor dhal
4 tsp Sambar powder
1 tsp Turmeric powder
2 no Garlic (chopped)
Salt to taste
1 tsp Mustard seeds
Curry leaves (hand full)
Corriander leaves for garnishing


Add Mangai vatral to the boiling water and keep aside for 1 hour.
Pressure cook toor dhal with turmeric powder.
With the pressure cooked dhal, add chopped tomato ,shallots, mangai vatral, salt, sambar powder and garlic. Boil for 5 min.
Heat a oil in a pan, add mustard seeds and curry leaves
Add the sambar to it and garnish with corriander.
Serve hot with rice.

Tamarind is optional for this sambar. More tangy taste is needed then we can add 2 tbsp tamarind juice to the sambar.
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