SIMPLE YAM FRY

Happy new year to all. I have taken a resolution that I should blog regularly this year. Happy to be a part of Valli s CC challenge. This time I am coming with a simple recipe. I tasted raw plantain in my friend' s house. Kids liked it , I thought of trying with Yam.Simple recipe but tastes yum with sambhar and rasam rice. 

INGREDIENTS

Yam - 10 pieces  2" long and 1/4 " thick

Chili powder or sambhar powder - 2 tbsp

Turmeric powder - 1/2 tsp

Rice flour -  1 tbsp

salt to taste

Hing  - 1/2 tsp

oil for frying

METHOD

Steam the yam pieces

Mix turmeric powder, salt, sambhar powder and rice powder and marinate the yam pieces for 10 minutes.

In a tawa or flat pan arrange the yam pieces and drizzle some oil and fry it.
Flip the other side and cook well.

Serve with Rasam rice or sambhar rice.

You can make the same recipe with raw banana and brinjal.
For those you don't have to steam it, you can make it directly.

GREEN VEGETABLE STEW

I usually make Appam with stew like my mom makes. This stew was made by a chef in a TV show. It was little different using milk and coconut milk. I served with appam  and kids liked it. 

INGREDIENTS

Onion - 1

Potato - 1

Carrot - 1

Sow sow ( Chayote) - 1/ 2

Peas - 1 fist full

Ginger - 1 inch piece

Green chili - 2 to 3

Pepper corns - 1 tbsp

Salt to taste

Coconut milk - 1 cup

Milk - 1 cup

Oil - 2 tsp

curry leaves 

METHOD

Peel carrot, potato and sow sow and cut into cubes.

Chop the onion , cut green chili and ginger in to thin strips.

Heat oil in a pan and add pepper and ginger.

Add green chili , curry leaves , Add onions and saute them,  Add all the vegetables and saute.

Add coconut milk and cook well.

When the vegetables are cooked add salt and boil. 

Add milk and switch off the stove.

Note.

Add thin coconut milk and cook, 

Add thick coconut milk after the vegetables are cooked,

Switch off the gas after you add milk, Otherwise milk will curdle.

This is taking part in CC Challenge.

MANGO PICKLE (PUNJABI STYLE)

I love North  Indian style pickle, This recipe is adopted from Tarala Dalal's cookbook. I have noted down long back . My kids love this pickle. 

INGREDIENTS

Mango (cut into cubes)   -  6 cups

Turmeric powder   - 2 tsp

Fennel seeds -  1/2 cup  (coarsely grounded)

Fenugreek seeds  - 1 tbsp

Mustard seeds   -   2 tbsp

Onion seeds (kalonji)  - 1 tbsp

Hing -   1/2 tsp

Chili powder -  4 tbsp

Mustard   oil  -  1 to 1 1/2 cups

Salt - 8 tbsp

METHOD

Combine Mangoes, turmeric  powder and salt and toss well.

Cover it with muslin cloth and keep it in the sun for 2 days.

Combine fennel seed powder, fenu greek , kalonji,  hing, chili powder in a bowl and mix well.

Add the mangoes and toss well.  

Heat the mustard oil until it smokes.

Let it cool nicely.

Add the oil to the mangoes and mix well.

Cover with  cloth and keep under the sun for 3 to4 days.

Transfer in to a sterilized container.

Note

Adjust spices according to your mangoes measure.

Always use a dry and clean spoon .

Goes well with parota or curd rice. 

This is taking part in valli's CC challenge.

ADAI

I am very happy to join Valli's cook from cook book challenge. I am a big fan of Chef Venkatesh Bhat. I had made a note of this recipe from his TV show. Adai is a common recipe which everyone makes in home. This recipe was different from what we make in our family. 

INGREDIENTS

Table  - 1


Raw rice   -  1 cup
Urad dhal -- 1/2 cup
Channa dhal - 1/2 cup
Toor dhal   -- 1/2 cup
Red chili - 8 to 10
Cumin seeds  -- 2 tsp

Table -- 2

Onion  -1 
Green chili -2
Coriander leaves - 1/4 cup


Salt , hing and sugar  as needed.


METHOD

Soak all the ingredients given under table - 1 for one hour.

Grind coarsely.

Add  Salt , sugar and hing to the batter.

Chop green chili , onion and coriander leaves and add to the batter and make adai.

You can serve with Avial , vellam or tomato chutney.