Erisseri

Chena Vazhakkai Erissery is a healthy vegetable made from raw bananas and yam. Erissery is a popular dish of Kerala and is relished in some parts of Tirunelveli dist. For any feast, be it for marriages or festivals like Onam ,Vishu and samradanai we prepare erissery In our home. Today I prepared ths dish for OnamSadhya. It is flavored with coconut, black pepper, cumin, and turmeric. The tempering of fried coconut, mustard seeds, urad dal, red chillies and curry leaves is what gives this dish all its flavour and aroma. Serve Chena Vazhakkai Erissery with steamed rice and Tomato Rasam .

Ingredients:

Senai kizhangu(Yam )   -1 cup cut intopieces

Vazhaikka(Raw banana) -1 cup cutinto pieces

Pepper  -  ¾ tsp

Jeera - ½ tsp

Coconut    ½ cup

Red chilly-2                                                     

Salt -   as per taste

Turmeric powder  -1/4 tsp                                                

For Tempering

 Fresh scraped coconut – ½ cup

 Urad Dal – 1 tsp

 Mustard Seeds – ½ tsp

Curry Leaves – 8 to 10 leaves 

 Coconut Oil – 1 tbsp
 

Method:

1.Cut senai & vazhaikkai into small pieces, wash and Boil in water (to cover and a little more) with salt and tumeric  or pressure cook for 2 whistles with salt and turmeric powder.

2.In the meanwhile, grind the coconut black pepper , cumin and redchilli into a fine paste adding some water.

3.When it is cooked add the ground masala ,boil for a couple of minutes adjust consistency add water now if needed. Remove from heat after about 2 to 3 minutes

4.Now for the seasoning heat the coconut oil add the mustard seeds , once it sputters add the curry leaves and 2 tbs of grated coconut and fry till golden brown then add to eriseri.

5.Stir to combine. Turn off the heat. Transfer the Chena Vazhakkai Erissery to a serving bowl.

Raw Papaya Salad

Raw Papaya Salad is one of my favourite salad. First time we tasted this salad in Ahmedabad Restaurant and we all like it much. A traditional Gujarat warm salad made from raw papaya served as side dish along with Guajarati main course. They called it kacha Papaya sambharo. A sambharo is typically made by quickly stir frying the main ingredient in a little oil along with some spices. Though this salad is normally served with Gujarati snacks, it goes well with rotis and parathas too, as a side dish. It is healthy, tasty, and also easy to make, with low-calorie, and very nutritious salad.

Ingredients:

Raw papaya-  1 cup grated

Green chili-  1chili
Oil-1 tsp  Mustard seeds -1 tsp

Asafoetida -pinch

Turmeric powder -1/4 tsp

Salt-  1 tsp

Sugar-1/4 tsp

Method:

1.Peel off the raw papaya.  Grate the papaya and cut the green chilies into 1 inch pieces.

2.Heat the oil in a pan. Add the mustard seeds and let them crackle then add the asafoetida.

3.Now, add the grated papaya and the slit green chillies. Let it cook on a high flame for a couple of minutes..

4.Add the turmeric powder ,salt and sugar Mix well.Cook until the papaya becomes tender.  5.Delicious raw papaya salad/sambharo is ready to serve.

Chane Jaisalmer Ke

Yesterday while watching food channel  in the topic of Rajasthan cusines "Chane Jaisalmer Ke" this recipe was prepared by one of the famous chef.  I got hooked to this quick, easy and delicious dish and immediately I note down  this dish and prepared it for dinner along with rotis,It turns out super delicious and my family loved it!

Chane Ke Jaisalmer also called "Chane Jaisalmer Ke", is a traditional dish made in Jaisalmer, Rajasthan. This dish is very easy to prepare and use with available ingredients, the curds and besan mixture. In this curry, the chick peas are cooked in a yogurt based gravy. The flavors of this gravy is mildly enhanced by the use of some fragrant spices.The yogurt and the besan two complement each other well in flavour and gives mild tanginess and also gives  a velvety texture to the curry.

INGREDIENTS:

Black Bengal gram (kala chana) - 1 1/2 cups

Yogurt - 1 1/2 cups

Cinnamon Stick -1 inch piece

Bay Leaf -2

Grated Ginger =               1 tsp

Gram flour (besan) - 2tbsp

Turmeric powder - 1/4 tsp

Red chilli powder - 1tsp

Coriander powder - 1tsp

Garam masala powder - 1 tsp

cumin powder-1tsp

Green chillies, chopped - 3-4

Pure ghee - 1 tbsp

Asafoetida - a pinch

Cumin seeds - 1 teaspoon

redchilli-2

Salt as per taste.

Fresh coriander leaves, chopped - 2 tablespoons

Method:

1.Soak kale chane over night and pressure cook them with 4cups of water and salt for about 30 minutes.

2.  Once the steam dies down, open the cooker and mash half the chane roughly.

3.Heat oil in a wok. Add cumin seeds, cinnamon stick, bay leaves, 2 whole chillies. Once the jeera crackles, add grated ginger.

4.In a separate bowl mix yogurt, gram flour, turmeric powder, salt, red chilli powder, coriander powder, garam masala powder and whisk well so that no lumps form.

5.Add the yogurt mixture to the wok and stir constantly till it starts to boil.

6.Add the boiled chane, mashed chane and the water from chanas. Cook for a few minutes. Add water as required. Bring it to a boil and cook for five minutes.

7. Heat ghee in a pan. Add asafoetida, cumin seeds and whole chilli. When the seeds crackle, Pour in the yogurt mixture and stir well.

8.Garnish with coriander leaves and serve hot.

Pattinam Pakoda

Pattinam pakoda is a very popular street side savory snack in Tamil Nadu. . Unlike ordinary pakoda it is made with Roasted gram flour . It lends to its unique flavor to this Pakoda that is extremely delicious to taste, crispy outside and soft inside. This yummy savory snack is an ideal to be served during tea time especially during rainy season.

Ingredients:

Roasted gram flour/Potukadali mavu – 1 cup

Rice flour – 1/2 cup

Baking soda     –       ¼ tsp

Chilli powder     –       1 tsp

Ghee     –       1 tbsp

Green chillies, chopped   –  3 nos

Ginger, chopped     –   ½ tsp

Garlic – 1pod

Onion – 1

Curry leaves – 2sprigs

Salt – as per your taste

Oil – to deep fry

Cashew nuts - 25gms

 

Method:

1. Chop ginger, green chillies, garlic, curry leaves & onion finely.

2.Mix the ghee and baking soda in the mixing bowl and rub them nicely till turns frothy.

3. Take a wide bowl & mix all above ingredients together. Add a tsp of ghee & sprinkle water little by little & start mixing till you can make a dough.  Make small tight balls & keep it ready.

 

4.. Meanwhile, heat oil in a pan & deep fry them in medium flame till golden brown on all sides.

5.Serve it with any chutney. Remains crisp for a long time.