Senai Kizhangu Masiyal

Elephant yam that is called senai kizhangu or karunai kizhangu in Tamil is usually preferred as fry. Elephant yam is low in glycaemic index and rich in omega 3 fatty acids while it renders a very cooling effect to the body. I had cooked ‘masiyal’ which is like a chutney variety; I slightly modified this recipe which is an inspiration from kamalascorner.com on the flow just for convenience.

Serves: 2
Preparation Time: 15 min
Cooking Time: 15 min
Ingredients:
1.     Elephant yam – 1 cup chopped
2.     Shallots or Madras onion – 5
3.     Tamarind – 5” long strip or 2 tbsp pulp
4.     Salt to taste
5.     Oil – ½ tbsp.
6.     Sambar powder – ½ tbsp.
7.     Mustard seeds – ½ tsp.
8.     Urad dal – ½ tbsp.
9.     Asafoetida – 1 pinch
10.  Curry leaves – 1 sprig

Method:
Step 1: Wash, peel and chop yam roughly; steam cook it with salt.

Step 2: Sauté shallots in few drops of oil.
Step 3: Grind boiled yam, shallots, soaked tamarind or its pulp with enough salt into a thin paste.

 Step 4: Heat a pan and prepare tempering by: spluttering mustard seeds, frying urad dal, sprinkling asafoetida and adding curry leaves.
Step 5: To it add the ground paste and sambar powder and stir well.
 Step 6: Once you see bubbles in it and the raw smell goes, switch off the stove and transfer to serving bowl.
Step 7: Serve with hot steamed rice drizzled with ghee.
 TIPS:
*My mom adds red chili to tadka and avoids sambar powder so that no double cooking is required.
*You can sauté the chopped onion in tempering and just mash the cooked yam with the help of masher so that no mixer is required to grind.
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Coriander chutney

Until recently, I used to prepare coriander chutney with only coriander which used to taste good when fresh but turn dark, grainy and separate water after 15 minutes or so. I tried this coconut combined coriander chutney that is the restaurant style one and it was good in texture, taste and color and goes perfectly with south Indian tiffin but may not go well with chats or parathas kinds.


Serves: 2
Preparation Time: 15 minutes
Cooking Time: 2 minutes

Ingredients:
1. Coriander – 1 bunch
2. Coconut – 5″ piece
3. Lemon juice – 1 tbsp
4. Green chilies – 3
5. Salt to taste
6. Oil – 1/2 tbsp
7. Mustard seeds – 1 tsp
8. Urad dal – 1/2 tbsp
9. Curry leaves – 1 sprig
Method:
Step 1: Grind fresh coriander, coconut, green chilies, salt and lemon juice together in a mixer jar.
Step 2: Prepare tempering by spluttering mustard seeds in hot oil, then roast urad dal in it till golden brown and throw in curry leaves.
Step 3: Pour the tempering over the chutney and serve with idli or dosa.

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Muhammara

Sometimes we like cooking something fancy in our kitchen right, muhammara fell on my sight for such a trial.  This is a Syrian dip made primarily out of red bell pepper and walnut which I replaced with almonds. I had bought this lovely bright triangles from store though. Until I ate it, I did not think that it could taste as good as it looks, yummm… If you have the required ingredients at home, it is worth a try definitely.
Ingredients:

1. Red bell pepper – 1 large

2. Walnut or roasted almonds – 1/2 cup
3. Garlic – 4 cloves
4. Roasted cumin seeds – 1/2 tbsp
5. Crushed pepper – 1 tsp
6. Cinnamon powder – 1/2 tsp
7. Chili powder – 1 tsp
8. Salt to taste
9. Bread crumbs – 1/2 cup
10. Lemon – 1
11. Olive oil – 1/4 cup
Method:

Step 1: Wash and pat dry the bell pepper. Brush some olive oil onto the surface of it and roast it on direct stove. You can also roast it in a microwave oven. Cool it down, peel of the charred skin, de-seed and chop them roughly.


Step 2: Now in a mixer jar, add bell pepper and all other ingredients and grind into a thick dip. (My bell pepper is not roasted enough and hence looks stiff; ideally it should be pliable)
 Step 3: Garnish with coriander or mint and drizzle some olive oil over it and serve with crispy nachos/ tortilla chips.
TIPS:
* Pomegranate molasses is another key ingredient used in traditional recipes of muhammara, you may get that sweet and sharp pungency by adding it. 
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Garlic Thovial

As we were brought up by our granny who does not eat garlic, garlic takes place very rarely in our cooking. But knowing of the abundance of goodness that the garlic offers I started bringing it closer in my kitchen. My niece has taken it too very closely I would say, from the time she started eating solid food, garlic has impressed her so much and it continues to be her favorite even now. This dish is a way where we can easily add a couple of fistful of garlic in a breakfast or dinner.


Serves: 2
Preparation Time: 15 minutes
Cooking Time: 2 minutes

Ingredients:
1. Garlic – 2 pods
2. Coconut grated – 5 tbsp
3. Dry chilies – 3-4
4. Tamarind – 2 marble sized
5. Salt to taste
6. Oil – 1 tbsp
7. Mustard seeds – 1/2 tsp
8. Urad dal – 1/2 tbsp
Method:
Step 1: Peel the garlic cloves; roast them in few drops of oil.
Step 2: Roast dry chilies with a drop of oil.
Step 3: Prepare tempering by spluttering mustard seeds in hot oil and frying urad dal in it. Keep aside.
Step 4: In a mixer jar, take grated coconut, roasted chilies & garlic, tamarind, enough salt and grind into a coarse paste with some water.
                     

Step 5: Mix it with the prepared tempering and serve with idli, dosa or even rice.

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Cabbage Chutney

Cabbage chutney is goes well with dosa varieties and we got to know of this recipe from Padma aunty, my sister’s mother in law. I have made my version with slight changes to the original recipe.

Original recipe Source: Padma Aunty

Ingredients:

1. Cabbage – 1 cup chopped
2. Onion – 1 sliced
3. Green chilies – 4
4. Oil – 1 tbsp
5. Lemon – 1/2
6. Salt to taste
7. Mustard seeds – 1 tsp
8. Urad dal – 1 tbsp
9. Curry leaves – 1 spring
10. Asafoetida – 1 pinch


Method:

Step 1: Heat oil in a pan and prepare tempering with asafoetida, mustard seeds, urad dal, curry leaves and pour it in a bowl.
Step 2: In the same pan add some drops of oil and add green chilies to it, then the onion and finally add cabbage into it and saute for 3 minutes. Now turn off heat and let it cool down a bit.
Step 3: In a mixer jar add the vegetables with some salt and juice of half a lemon. Grind it to a slightly grainy consistency with minimum water as the cabbage would leave out some water.
Step 4: Spoon the chutney into tempering and mix well. Serve with hot dosa or idlies.

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