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Showing posts with label vegetarian. Show all posts
Showing posts with label vegetarian. Show all posts

 SEENAI FRY 


           Senai kizhangu fry is a delicious South Indian recipe.In English it is called as elephant foot yam,but we call it as chenai. There are so many variation in senai fry,today I have shared very simple and easy way of preparing senai fry.Chopped yam cubes are deep fried in medium flame coconut oil,so that we can get the perfect crispy fried yam.If you fry it in high flame the outer layer soon  changed it's colour to brown but inside it is very soft.The fried yam pieces are then mixed with seasoning ingredients.My mom always used to make this recipe beacuse it is one of my favourite dish.You can relish this with pulissery,puli saaru and curd rice.Now let's check out the recipe...


Try our other recipes,

Pineapple pulissery
Puli saaru

PREPARTION TIME:20 min

COOKING TIME:20 min

INGREDIENTS:

Elephant foot yam / senai kizhangu - 100 gm (chopped)
Coconut oil for deep frying 
Salt 1 and 1/2 tblspn
Pepper - 1 tblspn
Coriander - 1 tblspn
Red chillies - 8

METHOD:

  • Peel the skin from yam and chop it like small cubes.
  • In a mixie jar add 1/2 tblspn salt,1 tblspn pepper,1 tblspn  coriander and 8 red chilles,grind well and keep aside.
  • Heat required coconut oil in a kadai for deep frying,once the oil is heated reduce the flame to medium and add chopped yam pieces into it.
  • Fry the yam in medium flame until it is crisp and brown.Drain the excess oil and keep aside.
  • Now heat a kadai add fried yam into it and saute for 2 min, then add 3 tblspn freshly grounded seasoning mix powder and required salt.
  • Saute for 30 min in low flame,add 1 tblspn coconut oil and mix well and switch off the flame.
  • Tasty senai kizhangu fry is ready.


PICTORIAL:

Peel the skin and chop the yam into cubes

In a mixie jar add 1 tblspn salt

Add 1 tblspn pepper

Add 8 red chillies

Add 1 tblspn coriander,grind well

Grounded seasoning mix powder

Heat oil in kadai and add chopped yam into it

Fry the yam in medium flame,stir continuously

Fry until it is crisp and brown

After deep frying,add fried senai into the kadai and saute for 2 min without adding oil in low flame

Add 3 tblspn grounded seasoning mix powder

Add required salt,saute for 30 min low flame

Add 1 tblspn coconut oil 

Mix well and switch off the flame

Tasty senai kizhangu fry is ready.



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 KOVAIKAI THORAN


        Kovaikai means ivy gourd or scarlet gourd  in English.Kovakkai or kovakka thoran is a common side dish for South Indian lunch meals.The chopped kovaikai pieces are cooked and then sauteed with seasoning coconut mixture,finally add the tempering to it.It is an easy and simple recipe that anyone can prepare.I learn't this recipe from my mom,do try this recipe and let me know how it will turned out to you.Now let's check out the recipe...


PREPARATION TIME:15 min

COOKING TIME:15 min

INGREDIENTS:

Kovaikai / ivy gourd - 15 
Salt as required
Water as required
Grated coconut - 1/2 cup
Shallots - 2
Cumin - 1/4 tspn
Turmeric powder - 1/4 tspn
Red chilli powder - 1/2 tspn
Coconut oil - 1tblspn
Mustard - 1/2 tspn
Curry leaves - 1 sprig


METHOD:

  • Chop the ivy gourd into small pieces.
  • In a earthenware vessel add 1/2 cup water,chopped ivy gourd and required salt,close the lid and cook until ivy gourd is cooked.
  • In mixer jar add 1/2 cup grated coconut,1/2 tspn cumin,2 shallots,1/4 tspn turmeric powder and 1/2 tspn red chilli powder,grind coarsely and keep aside.
  • After few min ivy gourd cooked well,now add coarsely grounded coconut mixture,mix well and again close the lid,cook until the raw smell are gone.
  • Heat a tblspn of coconut oil in a kadai,add 1/2 tspn mustard after it splutters add 1 sprig curry leaves,saute well and keep aside.
  • After 2 min,raw smell are gone now pour the tempering over it and switch off the flame.
  • Tasty kovaikai thoran is ready.


PICTORIAL:

Chop the ivy gourd into small pieces

In a earthenware vessel add 1/2 cup water and chopped ivy gourd 

Add required salt

Close the lid and cook until it is cooked

In a mixer jar add 1/2 cup grated coconut

Add 1/4 tspn turmeric powder

Add 1/2 tspn red chilli powder

Add 1/4 tspn cumin

Add 2 shallots

Grind coarsely and keep aside

After few min ivy gourd cooked well

Add coarsely grounded coconut mixture,mix well

Again close the lid,cook until the raw smell are gone

Heat a tblspn of coconut oil in a kadai

Add 1/2 tspn musturd

After it splutters add 1 sprig curry leaves,saute well and keep aside

After couple of min,raw smell are gone

Add the tempering and mix well

Tasty ivy gourd /kovaikai thoran is ready




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 PULI VENDHAYA SAARU



                   Puli vendhaya saaru is a simple and easy to prepare recipe.It is called as vendha saaru or puli saaru and it  is a common rasam recipe in Nagercoil.Sometimes I am very bored to eat the usual kulumbu,rasam and paruppu for lunch.At that time I prepare this puli saaru for lunch.When we are going for  long travel,I used to make this and packed for lunch along with roasted pappad and rice vadam,because it will not spoil soon.You can relish this with fish fry also.I learn't this recipe from my mom,please do try this recipe and let me know how it will turned out to you.Now let's check out the recipe...


PREPARATION TIME:10 min

COOKING TIME:5 min

INGREDIENTS:

Tamarind - lemon size
Water as required
Coconut oil - 1 tblspn
Mustard - 1/2 tspn
Fenugreek - 1/4 tspn
Asafoetida - some
Curry leaves - 1 sprig
Red chillies - 3
Salt as required

PICTORIAL:

Soak lemon sized tamarind

Heat a tblspn of coconut oil in a kadai

Add 1/2 tspn mustard

After mustard splutters add 1/4 tspn fenugreek

Add some asafoetida

Add 1 sprig curry leaves

Add 3 red chillies

Saute well and keep aside

Squeeze the tamarind

Add tamarind water in a pan

Add required salt

Add tempering

Mix well.Wait to boil,but don't let to boil.Switch off the flame

Tasty puli vendhaya saaru is ready

METHOD:

  • Soak lemon sized tamarind.
  • Heat a tblspn of coconut oil in a kadai,add 1/2 tspn mustard,1/4 tspn fenugreek,some asafoetida,1 sprig curry leaves and 3 red chillies,saute well and keep aside.
  • Squeeze the tamarind,in a sauce pan add tamarind water,salt and the tempering.
  • Mix well.Wait to boil but don't let to boil and switch off the flame.
  • Tasty puli vendhaya saaru is ready


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