- Yam (Chenai kizhangu)- medium size
- turmeric powder- 1/2 tsp
- chilli powder- 1/2 tsp
- sambar powder- 1 tsp
- salt- as reqd
- Cumin powder- lil
- Coriander powder – lil
- Curry leaves – few
- Mustard seeds for splattering
Wash the yam thoroughly and remove the outer skin. Cut it into thin strips and boil in enough water. Once water is boiled, discard the water. This will help to remove the itchiness of this vegetable. Heat a pan. Pour a little oil and season with curry leaves and mustard seeds. Add the yam and all the masalas. Mix it well to coat the vegetable with all the masalas. Cook till done.
Check out what my friends are up to in Blogging Marathon..Srivalli,Monika, Jayasree , Priya Suresh, PJ, Priya Srinivasan, Reva, Ayeesha , Soumya , Veena and Usha
- Beetroot – 1 large
- Curds – 1 1/2 – 2 cups
- Coriander Leaves – 1 tblsp
- Green Chillies – 2
- Ginger – 1/2 tblsp, chopped
- Coconut – 1 1/2 tblsp, grated
- Oil – 2 tsp
- Mustard Seeds – 1/2 tsp
- Curry Leaf – 1 sprig
- Salt to taste
Grind the green chillies, ginger, coconut and salt into a smooth paste. Peel the beetroot and grate. Beat curd till smooth and add ground paste and mix well. Add the grated beetroot. Season in oil the mustard seeds and curry leaf, pour into pachadi. Add chopped coriander leaves, mix thoroughly. Enjoy it chilled.
- Onion – 1 chopped
- Tomato – 2 chopped
- Garlic – 10-12 cloves
- Tamarind – lemon size
- Coconut milk – 1/2 cup
- Chilli powder – 1/2 tbsp
- Coriander powder – 1 1/2 tbsp
- Turmeric powder – 1/4 tsp
- Oil – 2 tbsp
- Mustard seeds – 1/4 tsp
- Curry leaves – few
- Salt to taste
1. Heat pan, add oil and season with mustard and curry leaves.
2. Cut garlic cloves into half and fry well until light brown. Add chopped onions & tomatoes and fry until tender.
3. Add turmeric, coriander, chilli powder and fry for 2 min. Add 1/4 cup water to it. Let it boil for 5 min.
4. Add coconut milk and salt to taste.
5. Soak tamarind in 1/4 cup water, drain and add to the above. Leave until the gravy thickens.
- Moong Dal – 1/2 cup
- Fenugreek Leaves – 2 cups
- Turmeric Powder – 1/2 tsp
- Chilli Powder – 1 tsp
- Garlic – 3-4 pods
- Green Chillies – 1 or 2
- Salt to taste
Oil – 2 tsp,
Mustard Seeds, Asafoetida, Urad Dal, Chana Dal, Curry Leaves – 1 tsp each
1. Boil dal with lil turmeric powder, cool, mash and set aside.
2. To this add fenugreek leaves, turmeric powder, chilli powder and salt.
4. Boil all together till it is reduced to less than half the quantity and the leaves are cooked.
5. Heat oil in another small pan, add mustard seeds, asafoetida, urad dal, chana dal and curry leaves.
7. When done, pour into dal and mix.
8. Enjoy it with hot rice and pappad.
Check out what my fellow bloggers (who has joined blogging marathon) are cooking….Priya Suresh, Jay, Priya Srinivasan, Monika, PJ, Valli and Reva
For those who are unaware of this super dish…….Vegetable Korma is basically a medley of vegetables in a rich gravy. It is made with less spices and its best served with appam and chapatti.
- Onion – 2
- Tomato – 2
- Potato – 1
- Green peas – ½ cup
- Carrot – 1
- Cabbage – A medium piece
- Salt – 1/4 tsp
- Red chilli powder – 1/4 tsp
- Turmeric powder – a pich
- Grated coconut – 1 cup
- Fennel seeds – 1/2 tsp
- Poppy seeds – 1/2 tsp
Chop the veggies into thin long pieces. Add the green peas to this and steam the vegetables in a pressure cooker. Grind the coconut, fennel seeds and poppy seeds into a nice paste adding minimum water. Chop the tomatoes and onions and fry them in little oil. Add salt, chilli powder turmeric powder and the cooked vegetables. Add the ground paste and stir and heat for a little while.
For those who love the flavor of ginger, it is a pure bliss to eat this thogayal or dip…Great for digestion and goes too good with curd rice.
- Fresh ginger – two pieces (1” length)
- Red Chilli – 2
- Bengal gram dhal – 1 tableslpoon
- Urad dhal – 1 teaspoon
- Asafoetida – a pinch
- Tamarind – a small gooseberry size
- Jaggery – a small piece
- Salt – ½ teaspoon
- Oil – 1 teaspoon
Put the oil in a pan and fry the dhals, red chillies, asafetida. Add the ginger chopped in the same pan. Fry for a while. Add tamarind, jaggery and salt and grind to a coarse paste.
For those eggplant lovers, this is an ideal side dish for Chapati/roti.
- 2 big eggplant
- 1 red onion
- 1 tomato
- 1 tsp chilli powder
- 1/2 tsp cumin powder
- 1/2 tsp coriander powder
- 1/2 tsp turmeric powder
- 4-5 curry leaves
- 1 tsp ginger garlic paste
- 2 green chillies
- 4 tbsp coconut milk
- 1 tbsp sour cream
- little amount of mustard,cumin seeds
- salt as per taste
- 1 1/2 cup of water
- Finely chop brinjal add little amount of salt and tsp of ginger garlic paste n marinate for about 1/2 an hour,thn squeeze the water from brinjal and keep aside.
- Take a pan add tbsp of oil(i used olive oil) and shallow fry the eggplant till it gets crispy,u have to fry this for abt 15min in medium heat and keep aside.
- Add oil in frying pan when it is hot add mustard,cumin seeds,curry leaves,green chillies fry for a min,Add onion and fry it till it turns golden color now add tomatoes.
- (tomatoes have to be chopped finely)when it gets nicely mashed off add chili ,cumin,coriander powder add water cover it off.
- Now add the fried eggplant ,sour cream and coconut milk and little water,let it boil for 2min finally add salt to it.
- When it comes to semi gravy turn of the heat.
- Serve it hot with chapati, roti.
This is my entry for Jai Ho Brinjal event hosted by Jayz Kitchen.