Nellai Potato Stirfry/Urulai Poriyal - Using Coconut and Jeera

Nellai Potato Stirfry/Urulai Poriyal

Usually Potato is loved by everyone in various versions like Fries,Kurma,StirFry, and so many...What is special in this stirfry??? Mostly we do potato stirfry with Ginger Garlic Paste or atleast with minced Garlic.But in this Nellai Potato StirFry we dont need GG Paste or Some Spicy Masala to enhance Taste.With Using Coconut and Jeera,is the magic ingredients in it.Really it makes your mouth Watery...You all try to make this as Starter....I Hope.:)

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Ingredients:

• Potato - 4
• Onion - 2(Finely Chopped)
• Chilli Powder - 2 Teaspoon
• Salt - To Taste
• Oil - 1 Tablespoon
• Curry Leaves - Few
• Mustard Seeds - 1 Teaspoon
• Urad Dhall - 1/2 Teaspoon

To Grind:

• Grated Coconut - 1/4 Cup
• Cumin Seeds/Jeera - 1 Teaspoon
• Shallots - 10

Preparation:

• Cut the Potato into Vertically thin.

• Heat oil in a pan,add Mustard Seedsand Curry leaves.

• After Splutters,add Finely Chopped Onions and saute till it become transparent.

• Add potatoes and sautefor few minutes and add chilli powder,Salt and mix well.

• Close it with lid and cook fully.

• Grind Coconut,Jeera,Shallots together as fine paste.

• Mix coconut paste with cooked potato and stir well it become dry.

• Serve with Rice Varieties.

SeppanKizhangu Kara Kuzhampu/Colacacia Gravy

Colacacia Gravy/Seppan Kizhangu Kara Kuzhampu

In Tamil,It is Seppan Kizhangu.Taro Root or Colacacia in English.Arbi Fry in Hindi.It is very familar in south indian Recipes.Taro Root is a root ingredient,In which we can make Spicy Gravy,Sambhar,Roast,Tikki,Cutlet so on.In this post we see how to prepare Seppan Kizhangu Kara Kuzhampu or Puli Kuzhampu.It goes well with Cooked Rice,Idly,Dosa.Try this recipe and send your valuable Feedback,Comments,Suggestions,

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Ingredients:

• SeppanKizhangu/Taro Root - 1/4 Kg
• Onion/Shallots - 1 Cup(Finely Chopped)
• Tomato - 1 Cup(Finely Chopped)
• Minced Garlic - 2 Teaspoon
• Curry Leaves - Few
• Tamarind Juice - 1 Cup
• Turmeric Powder - 1/4 Teaspoon
• Chilli Powder/Kuzhampu Masala Powder - 2 Teaspoon
• Mustard Seeds - 1/2 Teaspoon
• Fenugreek Seeds - 1/2 Teaspoon
• Fresh Grated Coconut - 1/4 Cup
• Oil - 1 Tablespoon
• Salt - To Taste

Preparation:

• Wash Taro Root cleanly and pressure cook for 2 Whistles.

• Peel of the skin and keep it aside.

• Heat oil in a pan,Put Mustard Seeds and Fenugreek Seeds,after splutters add curry leaves and minced Garlic and saute.

• Add Finely chopped Onions and saute till the onions become transparent.

• Now add Finely Chopped Tomato and saute till the tomatoes mash.

• Add salt,Turmeric Powder,Chilli Powder and Tamarind Juice and mix well.

• Add required water and boil it.

• Now add cooked Taro root and close it with lid and cook in low flame,So that the masala penetrates into the cooked taro root.

• Grind Fresh Coocnut as fne paste with little water.

• After the raw smell goes off and oil separates,Mix well and Add coconut paste and wait till bubbles come.

• Transfer into bowl and garnish with finely chopped Coriander leaves.

• Serve hot with Cooked Rice or Idly or Dosa.

Mochaikai Kathiri Poriyal - Lima Beans Lentil and Brinjal Stirfry Using Home Made Dry Masala

Mochaikai Kathiri Poriyal - Lima Beans Lentil and Brinjal Stirfry

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Ingredients:

• Brinjal - 1/4 Kg
• Dry/Fresh Lima Beans - 1/2 Cup(I used Dry Lima Beans)
• Onion - 2
• Tamarind - Small Ball
• Salt - To taste
• Turmeric Powder - 1/4 Teaspoon
• Curry Leaves - Few
• Mustard Seeds - 1/2 Teaspoon
• Urad Dhall - 1 Teaspoon

To Grind:

• Dry Red Chilly - 5
• Coriander Seeds - 2 Tablespoon
• Bengal Gram - 2 Teaspoon
• Urad Dhall - 2 Teaspoon
• Grated Coconut - 2 Teaspoon

Preparation:

• Soak dry lima beans overnight and pressure cook separately with little salt.

• Cut Brinjal into square shape.Finely Chop the onions.

• Heat one Teaspoon of oil and fry the items those given under "To Grind" and grind finely.

• Heat oil in a pan and add Mustard seeds,Urad Dhall,Curry leaves,After splutters add onions and saute till it become transparent.

• Then Add Brinjal and saute.

• Add required salt and cooked lima beans and mix well.

• Add turmeric powder and Tamarind paste and cook well.

• Now add Fried and Grind Powder and Mix well it become Dry.

• Serve With Sambar Rice,Curd Rice.

CoconutMilk Tomato Rice

Coconut Milk Tomato Rice

It is a type of variety rice ususally like a tomato rice.But in this type we used to cook rice in coconut milk.So it enhances the taste of every single rice and tastes so yummy.It is a Simple and Rich variety Rice.Try this Recipe and Post your Comments,Suggestions to

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Ingredients:

• Basmathi Rice - 1 Cup
• Onion - 1
• Tomato - 1
• Ginger Garlic Paste - 1 Teaspoon
• Mint and Coriander Leaves - One Hand(Finely Chopped)
• Cloves - 2
• Cinnamon - 1
• Bay Leaves - 1
• Ghee - 1 Teaspoon
• Coconut Milk - 2 Cup
• Salt - To Taste
• Turmeric Powder - 1/4 Teaspoon
• Chilli Powder - 1 Teaspoon
• Oil - As Needed

Preparation:

• Soak Rice for only five minutes before start cook.

• Cut Onion and Tomato into vertically Thin.

• Heat oil and ghee in a pan,Add Cinnamon,Cloves,Bay Leaves after it becomes golden brown,Add onion and saute.

• Add Tomato and GG Paste and saute till the tomato become smash.

• Add Mint and coriander leaves and masala items and mix well.

• Add required salt and add coconut milk and soaked rice and mix without breaking the rice.

• Cook in low flame till it cook well.

• Serve Hot.

Special Egg Thokku

Egg Thokku

It is Special Egg Thokku,Very tasty and Yummy Egg Masala suitable for Biryani,Sambar Rice,Curd Rice as your own wish.It tastes good.Try this recipe and Post your valuable Comments,Suggestions to

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Ingredients:

• Egg - 4
• Shallots - 1/4 Cup
• PepperCorns - 3 Teaspoon
• FennelSeeds/Saunf - 1/2 Teaspoon
• Garlic - 5 Pods
• Turmeric Powder - 1/4 Teaspoon
• Cinnamon - 1
• Salt - To Taste
• CurryLeaves - Few
• Coriander Leaves - Few
• Oil - 2 Teaspoon

Preparation:

• Boil eggs and remove shells and keep it aside.

• Grind Shallots,Peppercorns,FennelSeeds,Garlic,Cinnamon together coarsely.

• Heat oil in a pan and put curry leaves and grind paste and stir till raw smell goes off.

• Add required salt and stir well till the oil separates.

• Add sliced egg and mix well to apply masala over the eggs and transfer into bowl.

• Garnish with finely chopped coriander leaves.

Murungai Keerai Kadaiyal/ Drumstick Leaves Gravy

Murungai Keerai Kadaiyal

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Ingredients:

• Drumstick Leaves(Cleaned) - 2 Cups
• Toor Dhall - 1 Cup
• Shallots - 1/4 Cup
• Tomato - 3
• GreenChilly Or Dry Red Chilly - 5
• Tamarind - Small Ball
• Turmeric Powder - 1/4 Teaspoon
• Salt - To Taste

To Temper:

• Cooking Oil - 1 Tablespoon
• Mustard Seeds - 1/2 Teaspoon
• Asafoetida - A Pinch

Preparation:

• In Pressure cooker, Add All ingredients and add required water and cook for 3 to 4 Whistles.
• After Pressure released,Grind with "Kal Chatti" or using Mixer by adding required salt.
• Temper mustard seeds and asafoetida in oil and garnish in grind kadiyal.
• It is suitable for Cooked Rice,Idly,Dosa.

Sweet Bonda

SweetBonda

It is a sweet snack made in Maida or All Purpose Flour.It is a very easy recipe.By adding badam powder to it makes it as healthy snack.

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Ingredients:

• Maida or All Purpose Flour - 1 Cup
• Sugar - 1 Cup
• Salt - A Pinch
• Cooking Soda Powder - A Pinch
• Badam Powder - 1 Tablespoon(Optional)
• Oil - To Deep Fry

Preparation:

• Mix All things together except oil.

• Mix well With water like Idly/Dosa Batter.

• Heat oil in a pan and Put the batter into oil with the help of Spoon or by using hand and fry till golden brown.

• Serve hot or cool.

• You can keep this two days and use.