yam dryfry

1. yam- 300gram
Turmeric powder-1/2 teaspoon
Green chilli- 1Big
Curry leaves-one stalk
Water-2 cup
2.Salt-3/4 teaspoon
Garam masala-1/4teaspoon
pepper powder-1/2teaspoon
3.ghee or coconut oil-1 1/2 teaspoon.

Oil hands before starting ,as yam may cause itching on your hand..Wash yam,peel it and wash again.Cut it into square pieces,.wash again.. Cook the yam pieces with turmeric,green chilli ,curry leaves and  water in a deep pan for 10 minutes in medium flame.when the yam is half cooked add salt,pepper powder,and garam masala.cook for 5 more  minutes or till all the water evaporates.

Heat oil or ghee in a nonstick pan. lay the yam pieces in a single layer.

Fry for 5 minutes.turn aside and fry for 5 more minutes.serve with rice.

Vegetable Cutlet

Prep Time: 20 min
Cooking Time:

Ingredients:

1. Potatoes : 3 medium 
2. Onion :1 big 
3. Carrot : 1 big
4. Beetroot: 1 small
5. French Beans: 4 stalks
6. Tomato : 1 medium pureed 
7. Ginger: 1/2" piece skinned and minced/crushed and chopped
8. Garlic: 4 pods skinned and crushed with base of a chef knife
9. Green Chilli: 1( about 4 " long) use more if you have smaller chillies
10. Curry leaves: 1 stalk 
11. Coriander leaves: Finely chopped 1/4 cup 
12. Fresh peas : 1/2 cup 
13. salt to taste (approx 1 tsp total) 
14. Bread Crumbs or Rava 1/2 cup 
15. Oil : 2 tsp [Coconut/ Canola/Palm Oil]
16. Oil for frying.

 Masala: 

1. Turmeric Powder : 1/2 teaspoon 
2. Chilli Powder : 1/2 teaspoon 
3. Corriander powder : 1 teaspoon
4. Pepper : 1 teaspoon 
5. Garam Masala : 1/2 teaspoon

Prep

1. Boil and peel potatoes and mash them 
2. Finely chop onions, chillies, and curry leaves together
3. Finely chop all other vegetables except peas and keep aside
4. Microwave all vegetables along with peas in a covered MSF bowl with 1/2 tsp salt added for 3 mins at medium setting [540W] or steam for 5 mins 
5. Heat oil in a wok/kadai 
6. Saute Onion+chilies+curry leaves till onion becomes slightly transparent
7. Add ginger and garlic to this and saute 1-2 mins ( Ginger garlic paste [ 1 1/2 tsp]   maybe used but freshly crushed ginger and garlic gives more flavor) 
8. Add all masala ingriedients except pepper powder and saute for one more minute
9. Add tomato puree and salt and saute for 2 mins 
10. Add pepper powder and keep aside to cool
11. Mix together mashed potatoes , microwaved vegetables Coriander leaves  and Sauteed masala from step 10 in a bowl 
12. Shape into small round cutlets/patties 
13. Roll in bread crumbs or rava and shallow fry or grill for crunchy vegetable cutlets
14. grill for 6 minutes,then turn aside,grill again for 4 minutes.

Dhal chutney

                              

  Dhal chutney

Chutney Dhal- 1/2 cup

Grated coconut-1/4 cup

Green chilli-2

Salt- 3/4 tsp

Mint leaves-1/2 cup

Curry leaves-1

Ginger-1/4 inch piece

Water-1/4 cup

Grind together all ingredients to a smooth paste. Add tempering. Can be served as a spread to bread,roti,Idli,dhosa.

Tempering.

Cooking oil (coconut oil)-1 tsp

Mustard seeds-1/tsp

Curry leaves-1
Dry red chilli-1

Asafoetida(hing)- a pinch

                                   

Palappam

 

Palappam and kadala (black chana masala)curry

                                                Palappam being cooked in a traditional iron wok

 

Appam is the famous Kerala rice pancake. It is soft and fluffy in the middle and laced and crispy in the edges. Toddy was used to ferment the batter in olden days. When it is noticed that coconut yield is low from certain trees, father will let it out to toddy tappers so that there will be a good yield next year.  The toddy tapper will collect toddy from the inflorescence morning and evening. This sweet toddy is used to ferment appam in olden days. It is made in traditional iron wok, It will be served either with kadalakkari or potato stew, or sweetened coconut milk..And those were the finest breakfast I ever had!.

Nowadays pure,sweet  unadultered toddy is  difficult to get. So set in for yeast readily available in stores.

 

1. Good quality raw rice- 1cup (150 grams)

Cooked or steamed rice-1/4 cup

Grated coconut-1/2 cup

Water 1 cup

Yeast-1/2 tsp (if it is instant dry yest)

Or make a syrup with yeast granules

2 .yeast granules-1 tsp

Warm water-2 tbl spoon

Sugar -1/4 tsp.

Add sugar to warmwater, dissolve.add yeast granules. Shake a little, keep covered till it is frothy (20 minutes)

3...sugar-1tbl spoon,

Salt ¾ tsp

Coconut milk thick-1/2 cup

Wash,soak rice for 5 hours.Grind the raw rice ,cooked rice ,coconut and yeast with enough water.(1)If yeast granules are using,add yeast mixture after grinding. Cover and keep for 5 hours. Add sugar ,salt and mix  well. Adjust thickness with thick coconut milk. The batter should be of pouring consistency. Keep aside for 30 minutes. Make appams.in a non stick appachatty,or any deep non stick wok.

Making appam

Pour 1 big ladle full of the batter into a deep non-stick pan. Slowly rotate the batter on the pan so that a thin coat forms on the side and the middle remains thick.

cover and cook for 1 minute. The middle part will be fluffy. The sides should be crisp.

Repeat for the remaining batter.Makes eight appams.

serve hot with  Masala curry, or sweetened coconut milk/milk

Olan-Microwave mode.

Olan

This is an important side dish in sadhya during onam, vishu as well as in vegetarian feasts during marriages.

1. White pumpkin (ash gourd )-150 gram

Green pumpkin-100grm

Carrot-1

Arbi (colocasia roots)or potato-1(peel, and wash)

Green chilli-3

Water-1/2 cup

2. Grated coconut-1 cup

Warm water-1 ½ cup

3. Thick coconut milk1/2 cup

Thin coconut milk-1 cup

4. salt-3/4 tsp

Coconut oilt-1 tsp

Curry leaves-2.

Wash, remove skin. and 

remove seed from  pumpkin. Cut into thin slices of 1 ½ inch squares. Slit carrot in to two. Cut in to half moon shaped slices. Peel, and wash arbi/potato. Cut potato also in the same shape.

Grind coconut with warm water, strain, take the thick coconut milk, and keep aside. Repeat .take thin milk (1 cup) keep aside.

In a deep microwave safe bowl, take all the vegetables and water.Microwave covered for 7 minutes.

Add the thin coconut milk and salt.mix well. Microwave covered for 3 minutes.

Stir well, microwave uncovered for 2 minutes.

Now add thick coconut milk, curry leaves and microwave uncovered for 30 seconds.

Add coconut oil (raw) over it. Serve along with rice or roti.