COLOCASIA /SEPPANKIZHANGU ROAST 2

Ingredients:

Seppankizhangu                                10 to 15 Nos         

Colocasia 

Red chili powder                               1/2 tsp

Corn flour                                           1 tsp

Asafetida powder                             ½ tsp

Salt                                                    to taste

Oil                                                      for deep fry

Method:

• Boil the cololasia in a pressure cooker until one whistle, or u can boil the vegetable in water. Be careful not to overcook the colocacia as it will turn mushy. Cool and peel them.
• Chop the cololasia into small pieces. Apply salt, chili powder, Asafetida and  Corn flour. Mix well and and keep aside for five minutes.
• Heat oil in a pan and deep fry the slices. When the slices start to turn golden brown at sides drain it in a paper towel.
• Now Roast is ready. Serve them with hot rice. Enjoy!!!

COLOCASIA /SEPPANKIZHANGU ROAST 2

COLO CASSIA /SEPPANKIZHANGU ROAST1

 Seppankizhangu roast is the all-time favorite of our family. I used to make them often at home. In fact it is a good substitute for Potato curry. It is quite simple and easy to prepare...Here it goes.  

 Ingredients:

Seppankizhangu               – 10 to 15 Nos

Red chili powder                1 tsp

Sambar Power                  1 teaspoon

Turmeric Powder              a pinch

Asafetida powder            ½ tsp

Seasoning:

Oil –                               4 tablespoon

Mustard                            ½ teaspoon

Cumin seed                      ½ tsp

Salt                               as per taste

Curry leaves                    few

Method:

• Boil the cololasia in a pressure cooker until one whistle, or u can boil the vegetable in water. Be careful not to overcook the colocacia as it will turn mushy. Cool and peel them. Cut into half.
• In a bowl add cooked cololasia, Chili powder, Sambhar powder, Hing, Turmeric powder, salt and mix well and keep aside for five minutes.
• Heat the oil in a frying pan, add mustard seeds. When it pops up, add cumin seed and curry leaves and fry till the dhal turns light brown. Then add the above cooked cololasia mixture and mix well.
• Turn gently now and then and roast till it become light brown. Add curry leaves and mix well.

Tip: Wash the taro root and cut into small pieces. Place them in idli stand and steam cook them for  10 -15 mts .Then remove the skin and let them cool.

THIRUNELVELLI MOR KUZHAMBU

 This more Kuzhambu is from Tirunelveli district.   My eldest sister in law (Rukku Manni) makes this kuzhambu very tasty.You can make this very quickly.

Ingredients:

Coconut-                            ½ cup

Red chillies                         4 no

Curry leaves                      – 2 stem

Fenugreek seeds                – ¼ tsp

Coconut oil                         2 tsp

Butter milk                       – 2 cups (thick curd and water beat with a churner)

Salt                                 – to taste

Turmeric Powder                – a pinch

Method:

• Roast Fenugreek seeds, 2 red chilies and 1 stem curry leaves in a little oil, till the seeds turn brown.
• Add coconut with above and grind this to the smooth paste.
• Add buttermilk, salt and turmeric powder into paste. Mix it well.
• Heat in a low flame.  Stirring continuously. Do not boil.
• Season mustard seeds, red chillies and curry leaves in coconut oil.
• Add to the above Kuzhambu.
• Serve hot with rice, Adai, Sevai.

Mango pineapple Salsa

I love making this mango salsa recipe especially when mangoes are in season. This unbelievably easy and flavor-packed salsa has so many uses. Made with fresh, sweet, ripe pineapple and mango, it’s the perfect accompaniment for chips. Or even to eat straight out of the bowl, like myself!!

Ingredients:

Ripe Mangoes                  – 2 no (pitted and cubed)

Pineapple                        – ½ cup

Tomato                            – 1 no (chopped)

Jalapeno pepper                – 1 no (seeded and minced)

Fresh cilantro leaves            – 2 tbsp (chopped)

Mint leaves                          – 1 tsp (chopped)

Lime Juice                           – 1 tsp

Salt                                       – to taste

Method;

• Combine all ingredients. Kept it in refrigerator for 10 minutes..
• Toss before service. Serve with chips.

Thattai

Thattai is a popular snack in Tamilnadu. Another snack which is in my all-time favorite list after salt seedai is Thattai. Thattai is an ideal tea-time snack. It is little bit time consuming than any other snack. But the taste is worth all the effort and hard work!!

Ingredients

Rice flour-                                       2 cups

Urdh Dal Flour  -                              4 tbsp ( Slightly dry roast Urad dal in a pan.Powder it in a mixie.)

Green chillies                                  – 6 no

Curry leaves chopped                      – 2 tbps

Bengal gram                                   - 2 tbsp

White sesame seeds(optional)          -1/2 tbsp

Melted butter                                 – 3 tbsp

Salt                                                to taste

Asafoetida                                       1/4 tsp

Cooking Oil                                   for deep frying

Method

• Soak the Bengal gram in 1/2 cup of  warm water for an hour until soft.
• Grind green chillies and Asafetida in a mixer.
• Then add all the ingredients& green chili paste together.
• Add the melted butter to the flour mixture and mix it well. Then add water little by little and keep on kneading till it becomes stiff dough. Be careful in not adding too much of water.
• Make small balls of the dough in a well-oiled plastic sheet /Ziploc bag pat the balls into thin discs.
• Grease your fingers and press the ball with your fingers to flatten it.
• Press it thin. It’s ok if the edges get frayed a little.
• Then with a fork prick all over the Thattai because we don't want the Thattai to puff up like a puri when frying.
• Slowly turn it over your palm. The greased plastic will enable it to slip on your hands easily.
• Heat the oil in a deep kadai. When the oil is heated up, put a little bit of dough. If it rises up well and sizzles then the oil is ready for frying. If it settles down, then the oil is not ready yet.
• Drop the Thattai gently in hot oil. The oil will bubble and slowly the thattai’s will come on the surface.
• To ensure both sides are cooked .Drop them on a paper towel to drain excess oil.
• Once cooled, store them in an air tight container.
• Enjoy them with your hot tea, or with piping hot rasam rice .

RAVA UPPUMA

Upma (Tamil: உப்புமா), is a south Indian dish made of rava. It is called as Upma in Malayalam & Tamil, Uppindi in Telugu, Upeet in Marathi and Uppittu or Kharabath in Kannada.. Upma/ is a quick and delicious comfort food that it is prepared in every household at least once a week. Comfort the cook, but not sure about the ones who eat.

Ingredients:

Sooji 1 cup

Carrot diced -                  ¼ cup

Potato diced -                   2 no

Green Peas –                    ½ cup

Bell pepper diced               - 1/2no

Ginger chopped                 2 tsp

Green chili (halved)            4 no

Water                            1 ½ cup

For Seasoning:

Curry leaves                    2 stems

Black mustard seeds            1 tsp

Urad dal                          2 tsp
Cashews -                    4 to 5

Oil –                             2tsp

Salt                                to taste

Lime Juice –                   1 tsp

Chopped Coriander leaves – 1 tbsp

Ghee –                            1 tbsp

Method:

•  In a pan heat oil and add all seasonings. Let it splutter and then add ginger and all other vegetables. Sauté well.  Sprinkle a little bit of water on the vegetables. Cover it with a lid and let it cook until the vegetables are half cooked.
• Now add the roasted sooji. Mix well. Add water, salt, and lime juice for taste.
• Bring it to a boil, lower the flame cover it with lid and let it cook for few more minutes.
• Finally add ghee ad mix it well. Serve hot with Chutney, pickle, sambhar,sugar or yogurt.
• 

Aval Uppuma

Aval Also Known as  Poha, Powa, Flattened rice, Pressed rice, Flaked rice. The flakes are able to absorb a large volume of liquid when used in various dishes, so they absorb flavors well. They are very popular in Asian cooking, but in Western countries they are more often used commercially in the production of cereals and rice snacks.

  Health Benefits:

• Lactose free. Fat free. Heart healthy.
• Good source of 11 essential vitamins and minerals including iron.

Aval Uppuma is my comfort food. When Paddy is on travel, I prefer to cook fast. This Uppuma  is my first choice, because I can make this Uppuma with in 6 minutes.

Ingredients:

Aval (poha):                    1 cup

Chopped carrot –             ½ cup

Green Peas –                   ½ cup

 Chopped Ginger –           1/2 tsp

Green chilies (or Red):       2-3 (Chopped)

Cilantro Chopped –           2bsp

Oil –                              2 tsp

Salt:                             to taste

Peanuts (optional):      handful (roasted)

Coconut –                   1 tbsp

For Seasoning:

Mustard seed:                    1/2 tsp

Asafetida (Hing):             1/4 tsp

Urad dal:                         1 tsp

Curry leaves                         : few

Method:

• Soak the Aval (Poha) for about 3 minutes and wash it well and strain it. And let it dry in the strainer for about 2 minutes.
•  In mean time,cook  the carrot and green peas in microwave for 4 minutes.
•  Heat oil and do seasoning with mustard seeds, Urad dal, curry leaves, turmeric powder, green chillies, ginger and Asafetida.
• Add cooked carrot, green peas and  peanuts(optional) and fry for a minute.
• Finally toss poha and mix thoroughly.
• Keep stirring and fry for 2-3 minutes.
• Finally add the shredded coconut and mix well.
• Remove from the stove and garnish with cilantro.
• Serve with yoghurt/pickle.