PLANTAIN STEM / VAZHA THANDU PORIYAL

Ingredients:

Plantain stem     -     palm size.

Coconut grating -     2 spoons

Moong dal / 

pasi paruppu     -      2 spoons

Butter milk        -      1/4 cup

Salt                   -      to taste.

Turmeric powder-    1 pinch.

For seasoning:

Oil                     -      2 spoons

Mustard seeds   -      1 spoon

Curry leaves      -       1 arc

Dried red chilly  -       2

Procedure:

Remove the outer skin of plantain stem and cut it into round shape pieces.
Remove the thread like fibre with your index finger.

Finely chop it and keep it in diluted butter milk to avoid discolouration.

half cook moong dal / pasi paruppu and keep it aside.

In a pan add seasoning  items then add chopped plantain and salt.

Drizzle water and allow it to cook.

Then add coconut gratings and serve it with rice.

ELLU KATHIRIKKAI / SESAMESEED BRINJAL CURRY

Ingredients:

Brinjals                       -      6

Sesame seeds             -      4

Roasted ground nuts    -     15

Grated coconut           -     3 spoons
Red chillies                  -     2
Salt                             -      as needed
Whole Garam masala   -      1/4 spoon
Coriander powder       -      1/4 spoon

Cumin powder             -       1/4 spoon

Hing                            -      a pinch
Oil                               -       2 spoons
Mustard seeds             -       1 spoon

Procedure:

Roast sesame seeds,groundnut,coconut,red chilly in oil and coarse powder and keep it aside.
In a pan add oil and whole garam masala and mustard seeds after splutter add coriander powder,cumin powder,hing,salt and coarse powder.
Take brinjal and saute for a minute in oil.
And add this to the pan and spray some water cover the pan and cook it for another 5 minutes.

YAM / CHENA KILANGU FRY

Ingredients:

Yam  /  chena kilangu  -  1 cup (slices)
Chilly powder             -   1 tbsp
Coriander powder       -   1 tbsp
Turmeric powder        -   1 pinch
Cumin powder            -    1/2 tbsp
Ginger garlic paste      -     1/2 tbsp
Salt                            -     as per taste
Oil                              -     1 cup

Procedure:

Cut yam into 1/2 inch thickness.
Boil yam in a pan with turmeric powder,salt and water.
When it become half-boiled put off the stove and allow it to cool.
Then add, all powders and masala's togther and mix it well with yam.
Heat oil and deep fry these yam pieces.
Flip pieces over and fry both sides.

EGG FRY

Ingredients:

Boiled egg      -    3
Onion             -    1 medium size
Tomato          -     1
Green chilly    -      2
salt                 -    to taste

For seasoning:

Oil           -       2 tbsp
Mustard seed  -  1 tbsp
Cumin seed     -   1 tbsp
Fennal seed     -  1/4 tbsp

Procedure:

In a sauce pan add oil and seasoning items after splutter add finely chopped onion ,tomato and green chilly.

Add salt and sliced egg pieces. stir slowly.

Pour some water and cook covered for 5 mins.

SNAKE GUARD CHAPS

Ingredients:

Snake guard / pudalangai  -  1 medium size
roasted gram dal               -  1 cup (small)
Green chilly                      -   3
Fennel seeds                     -    1 spoonSmall onion                       -   7
Oil                                    -    1 cup
Coriander leaves               -    for garnishing
Salt                                   -   as per taste.

Procedure:

Grind green chilly,small onions,fennel seeds and coriander leaves. and transfer it into a bowl.
Grind roasted gram dal separately.
Cut the snake guard into very small pieces and add salt with little water and mix it.
Keep it aside for 5 minutes. then dry the excess water from snake guard.
Add grinded items with snake guard. mix it into ball consistency.
In a pan add oil and deep fry the mixed items into small balls.
Tasty and crunchy chaps ready to eat.

SPRING ONION / VENGAYATHAAL KOOTU

Ingredients:

spring onion           -     1 bunch
Channa dal            -      1 cup (75 gms)
Cumin seeds          -      1 spoon
Garlic                     -      7 cloves
Small onions           -      5 nos
Tomato                  -       1 small
Coconut                 -       1/4 cup (shereded)

Procedure:

Pressure cook channa dal for 3 whistles.
Cut spring onions into small pieces
In a pan add 3 spoons of oil and add cumin seeds,garlic pieces, small onion pieces and tomato's.
Fry it until it turns to golden brown colour.
Add spring onions with it and fry it until it shrinks.
Grind the coconut with a spoon of cumin seeds with little water.
Mash the cooked channa dal and add it to the frying pan.
Add the coconut mix with it.Add little water if you needed
Very tasty kootu recipe .. serve it with rice.

Ladies finger fry

www.tasteaspoon.blogspot.in

Ingredients :

Ladies finger  (venda kaai)  -  20 nos

Gram flour                          -   4 spoons

Rice flour                            -   1 spoon

Corn flour                           -   1 spoon

Chilly powder                      -   1 spoon

Salt                                     -    1 spoon

Oil                                      -   1 cup

Procedure :

Mix gram flour,rice flour,corn flour,chilly powder  and salt with little bit of water.

Cut ladies finger into small pieces. 

And add ladies finger pieces with flour mixer.

Deep fry it in oil. Keep it in air tight container.

This is a tasty and crunchy side dish for  all rice  recipes. 

PANEER 65

Ingredients:

Paneer                   -     1 cup   (20 small cubes)

All purpose flour    -      5 spoons

Chilly powder        -      1 spoon

Salt                        -      as per taste

Oil                         -      1 cup

Orange food colour-      1 pinch(optional)

Procedure :

Shallow fry  paneer.

Mix all purpose flour,chilly powder and salt and make it as smooth paste.

Add little bit of water with food colour and mix it with flour paste.

Dip fried paneer in this paste and deep fry it in oil.

Serve it with tomato ketchup.

Beans paruppu usily

Ingredients:

Beans                  -      200 gms
Channa dal          -       1 cup(25 gms)
Thoor dal            -       1/4 cup (15 gms)
Red chilly            -       3 or 4
Asfoetida or hing  -      1 pinch
Curry leaves         -      8
Mustard seeds      -      1 spoon
Cumin sedds         -      1 spoon
Oil                        -      2 spoons

Procedure:

Boil the beans with salt.
Soak thoor dal and channa dal with red chillies.
Grind it in mixie .but not as a smooth paste.
In a pan, add oil and mustard seed after splutter add cumin seeds and curry leaves.
Add this mixer in this same pan and fry it.
If the consistency is crispy, add  the boiled beans with it.

Plantain / Vaazhakkai fry

Plantain curry is a simple side dish and very tasty .when it is served with variety rice it tastes so good.

Ingredients:

Plantain                  -  2
Onion                     -  1
Chilly powder         -   1 spoon
Turmeric powder    -   1/4 spoon
Coriander powder  -   1/2 spoon
Oil                         -    3 spoons
Curry leaves           -    10
Mustard seed         -    1 spoon

procedure:

Peal off the skins of plantains and cut it.
Half cook it with turmeric powder and salt.
Chop onions and in a pan, heat the oil .
Add mustard seeds and let it splutter, add curry leaves and onions.
Roast onion into golden brown and add half cooked plantain.
Add Chilly powder,coriander powder, and let cook completely.

Bitter gourd / paavakkai fry

Ingredients:

Bitter gourd / paavakkai     -    1 long size
Gram flour                          -    3 spoons
Corn flour                            -    1 spoon
Rice flour                            -    1 spoon
Chilly powder                     -    1 spoon
Salt                                     -    1/2 spoon
Oil                                      -     For deep fry

Procedure:

Cut the bitter gourd and add salt . keep it for few minutes and add all flours and chilly powder with it.
Add little bit of water.
Deep fry the mixer.