Senai Kizhangu Fry (Elephant Yam Fry)

Ingredients:
Elephant yam (Senai kizhangu) - 500 gms (1lbs)
Salt - to taste
Turmeric powder - 1/2 tsp
Semolina (rawa) - 1/2 cup
Oil - to shallow fry

For the masala:
Red chillies - 6
Cumin seeds - 1 tsp
Tamarind paste - 1 tsp or a small lemon sized ball
Channa dal - 1 tblsp
Raw rice - 1 tblsp
Black pepper - 1/2 tsp
Curry leaves - 8-10
Salt - to taste


Method:

1. Peel and cut the yam into 1/2 inch thick and 3 inch long fingers and wash well.
2. Boil the yam fingers in water with salt and turmeric powder till half cooked.
3. Drain the half cooked yam pieces, cool and pat dry with a kitchen towel.
4. Dry roast all the ingredients for the masala except the tamarind.
5. Cool and grind into a fine thick paste along with the tamarind adding very little water.
6. Smear the masala on the yam fingers and refrigerate for 1/2 an hour.
7. Roll the yam fingers in rawa(semolina) and shake off the excess.
8. Heat oil in a shallow pan and fry the yam pieces in small batches over low heat till crisp and golden brown.
9. Drain excess oil in an absorbent kitchen napkin and serve hot with any sauce.

Senai Fry is ready to serve

Karunai Kizhangu Masiyal (Yam Masiyal)

What is it?

For those who are not aware of what is karunai kizhangu, it is the 'Ordinary Yam'.

There are two types of Yam ( Elephant Yam and Ordinary Yam)

Elephant Yam (Senai Kizhangu) is the one which is much bigger in size and sometimes sold as half piece(cut)
Ordinary Yam is the smaller ones (around the size of small potatoes) shown in the picture.

Ingredients:

1. Yam Ordinary (10 medium)
2. 2 Onions (medium)
3. 2 Green chillies
4. 6 Garlic flakes
5. 1/2 Cup tamarind paste
6. 1/2 tsp Mustard seeds
7. 1/2 tsp Fennel seeds
8. 1/4 tsp Turmeric powder
9. Curry leaves
10. Salt to taste

Directions

1. Chop onions and green chillies.
2. Cut garlic into pieces.
3. Wash the yam and cook it for 10 minutes.
4. Peel them and mash it properly.
5. Add 1/4 cup of water to tamarind paste.
6. Heat the oil and sputter some fennel seeds, mustard seeds and then add curry leaves.
7. Add onions, garlic pieces and chillies and fry till golden brown.
8. Now add mashed yams and turmeric powder.
9. Add salt and tamarind paste.
10. Mix it well.
11. Put it over medium flame till yams starts getting roasted.

Karunai Kilangu Masiyal is ready to serve!


Health and Medicinal value:

It is very good for stomach problems, motion problems and constipation problems.

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Pudalangai Kootu (Snake Gourd)

Ingredients

1. Snake Gourd - 1 ( small size)
2. Moong dal - 1/2 cup
3. Small Onion - 4
4. Green chillies - 2
5. Shredded coconut - 2 spoon
6. Sambar Powder - 1/2 spoon
7. Cumin seeds - 1/2 spoon
8. Urid Dal - 1/2 spoon
9. salt - 1 spoon
   

Directions

1. Clean the snake gourd and cut into small square pieces.
2. Boil the moong dal in water and when it is half cooked, drain the water, add the snake gourd pieces to it.
3. Cut onions into small pieces and it to the boiling mixture.
4. Fry 1/2 spoon cumin seeds, urid dal, 2 spoon shredded coconut, 2 green chillies and grind these in a mixer and add it to the boiling mixture.
5. When the dal and snake gourd are cooked enough, add sambar powder and salt and bring it to a boil.
6. Heat oil in a pan and sputter some mustard seeds, cumin seeds, urid dal and add this to the mixture, bring to a simmer for few minutes.
7. Switch off the stove and the kootu is ready to serve.
   

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Chow Chow Kootu (Bangalore kathirikkai or Chayote Squash)

Ingredients

1. Chow Chow (Chayote Squash) - 1
2. Moong dal or chana dal - 1/2 cup
3. Green chillies - 2
4. Shredded Coconut - 2 spoon
5. Cumin seeds - 1/2 spoon
6. salt - 1/2 spoon
7. turmeric powder - 1/2 spoon

Directions

1. Cut chow chow into small square shape pieces
2. Boil the dal( moong dal or chana dal) in water and when it is half cooked, drain the water, add the chow chow pieces and turmeric powder and salt to it and let it boil.
3. Grind the chillies, shredded coconut and cumin seeds into a paste and add it to the boiling mixture.
4. Once it is cooked, allow to simmer for few minutes.
5. Heat oil in a pan and sputter some mustard seeds, cumin seeds, curry leaves and add it to the cooked mixture.
6. Chow Chow kootu is ready to serve.
   
   

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Brinjal Kootu

Ingredients

1. Brinjal - 1/4 Kg (1/2 lbs)
2. Toor dal - 1/4 cup
3. Small Onion - 4
4. Sambar Powder - 1/2 spoon
5. Cumin seeds - 1/2 spoon
6. Urid Dal - 1/2 spoon
7. Curry leaves fewSalt - 1 spoon
8. turmeric powder - 1/2 spoon

Directions

1. Wash the Toor dal and cook it in a vessel.
2. When the dal is half cooked, cut the brinjal into small pieces and add it along with onions and turmeric powder.
3. Once it is cooked add the sambar powder and salt and bring it to a boil.
4. Heat oil in a small pan and sputter some mustard seeds, cumin seeds, urid dal and curry leaves.
5. Add this to the cooked mixture and switch off the stove.

Brinjal kootu is ready to serve.

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Chana Masala

Ingredients:

1. 1 15 oz can of chickpeas (Garbanzo beans)


2. 3 tablespoons oil Pinch of asafetida (Hing)


3. 1 teaspoon cumin seeds


4. 1 tablespoon gram flour (Besan)


5. 1 large tomato


6. 1 teaspoon ginger paste


7. 1 teaspoon chopped green chilies


8. 2 teaspoons coriander powder


9. 1/2 teaspoon turmeric


10. 1/2 teaspoon red chilly powder


11. 1 teaspoon salt


12. 1/4 teaspoon garam masala


13. 1 teaspoon chopped cilantro (Green coriander)


14. Thinly sliced tomatoes to garnish

Directions:

1. Drain the water out of the can of chickpeas and wash the chickpeas well.


2. Blend the tomatoes, green chilies and ginger to make a puree.


3. In a heavy saucepan, heat the oil. Add the hing and cumin seeds. After the cumin seeds crack, add the gram flour and stir-fry for a minute.


4. Add the tomato puree, coriander powder, turmeric, red chilly powder and cook for about 4 minutes on medium heat.


5. The mixture will start leaving the oil and will reduce to about half in quantity.


6. Add the chickpeas and a half cup of water and let it cook for 7 to 8 minutes on medium heat, covered.


7. Press the chickpeas with a spatula so they soften.


8. Add the garam masala and cilantro and mix. Let it cook for another minute.

Garnish with thin tomato slices and serve hot !

Medu Vada

Ingredients

1 Cup White urad dal
1 tsp Crushed black peppercorn
¼ cup Asafoetida
1 tsp Cumin seeds
Curry leaves 8-10 leaves
Oil for deep frying
salt

Directions

1. Wash and soak urad dal for 6 hours.
2. Grind into a fine paste.
3. Add salt, asafoetida, curry leaves, cumin seeds and crushed peppercorns to the batter and mix well.
4. Heat oil in a Kadhai.
5. Wet your palms and take batter into the palms. Shape into a ball and make a hole with the thumb in the center like a doughnut. This is now called a vada.
6. Deep fry the vadas in medium hot oil until golden brown and crisp.
Serve hot with Sambhar and Coconut chutney.

Carrot Halwa

Ingredients

1 kg Carrots
1 litre Milk
1 teaspoon Cardamom seeds
3/4 cup Water
3 tablespoons Ghee
2 tablespoons Raisins
2 tablespoons Almonds
2 tablespoons Pistachios
450 grams Sugar

Directions

1. Wash and grate the carrots. Soak the raisins in water for 30 minutes. Blanch and shred the nuts.
2. Put the water to boil, when it starts boiling add the grated carrots. Cook for 5-7 minutes.
3. Add the milk. Cook on a low flame for 1 hour stirring occasionally.
4. Add sugar, mix well and cook till the sugar has dissolved and all the milk has been absorbed.
5. Add ghee and simmer for 2-3 minutes.
6. Add the slightly crushed cardamoms and the raisins. Mix well.
Remove the gajjar halwa from heat and arrange in a serving dish. Garnish with almonds and pistachios. Serve cold, hot or at room temperature.