POTATO SABJI/SIDE DISH FOR ROTI-NO ONION NO GARLIC

This time i  am here to post a recipe with potato.This my mom makes and we all are a great fan of this. And we use to call it as ALOO DHUM. But now,after coming through so many recipes in the various blogs,i don’t think the name aloo dhum will justify this recipe.And i am not a creative person to name it on my own,so i have given the name potato sabzi.

The specialty of the recipe is it doesn’t  need any garlic or onion. According to me,any thing we make, as an  accompaniment for chapathi, poori or pulao without using onions will not taste good. But after tasting this,i changed my mind.Without boring u much,here comes the recipe.

INGREDIENTS:

POTATO(MEDIUM)	3
TOMATO(MEDIUM)	2
CORIANDER SEEDS	1TBLSP
CUMIN SEEDS	1 TBLSP
GINGER	1 INCH
CHILLI POWDER	1/2 TSP
CORIANDER LEAVES	FEW
SALT	AS NEEDED

METHOD:

Cook the potatoes well ,peel the skin and keep it aside.

Chop the tomatoes and grind  it along with coriander seeds,ginger,chilli powder and half tblsp of cumin seeds into a fine paste.

In a kadai,heat a tblsp of oil and add 1/2 tblsp of cumin seeds and add the grind masala. And now immediately add the potatoes to it. Mash it nicely.Mix it nicely and add a cup of water. Add  salt and bring it to boil.Add finely chopped coriander leaves.

Since i dont have coriander leaves on that day,i didnt add.

Enjoy with poori or jeera rice.

ARUNA delighted me by passing an award. Thank u so much aruna.

VAALAKKAI (RAW BANANA)PODIMAS

This recipe i recently learnt from my mom and since it is different from the usual podimas we make and also an easy one ,i attempted to make.My mom learnt this from my athai,(aunt). So thanks to my athai .We all enjoyed it and posting the recipe for you all.

INGREDIENTS:

RAW BANANA	2 NOS.
TOORDHALL	2TBLSP
REDCHILLI	2 NOS.
ASFOEDITA	A GENEROUS PINCH
SALT	AS NEEDED
COCONUT	2TBLSP
MUSTARD SEEDS	1/2 TSP
URADDHALL	1 TSP

METHOD:

Cut the raw banana into two and boil it with water for 10-12 minutes or till it it is cooked.Dont not over cook and this will make a mashed podimas.

Take it out when 3/4th is done.and remove the skin.

Grate the rawbananas using a grater.

Keep it aside.

In a kadai add a1/2 tsp of oil and roast the toordal and redchilli till golden brown.

Allow it to cool.Grind this into a fine powder along with the coconut.

Heat a kadai and add 1tsp of oil and temper with mustard seeds,urad dhal and asfoetida.

Now add the grated vaalakai to it and add the ground powder and mix nicely.

Transfer it to a serving bowl. You can mix this with  hot rice,along with papad .Will taste excellent with vathakulambhu rice also.

Enjoy any combo of ur choice.

KOTHAMALLI SADHAM(CORIANDER LEAVES RICE)|NO ONION NO GARLIC RECIPE

I tasted this yummy coriander leaves rice in my friends place. She is a good cook and makes many new dishes.It was so simple and easy to make also.

Since I prefer simple recipes,which will ultimately give me a helping hand  on lazy mornings,I asked for the recipe. I made it twice,turned out quite nice and am sure you all will like it.

This recipe doesn’t  need onion or garlic .

INGREDIENTS:

BASMATI RICE/RAW RICE	1 CUP
CORIANDER LEAVES	A SMALL BUNCH
GREEN CHILLIES	2-3
SALT	AS NEEDED
OIL	2 TBLSP
MUSTARD SEEDS	1/2 TSP
URAD DHALL	1 TSP
CHANNA DAL	1 TSP
CASHEW NUTS(OPTIONAL)	7-8 BROKEN PIECES
CURRY LEAVES	FEW

METHOD:

Wash the coriander leaves and chop it roughly. Add salt, 1tsp of oil,greenchillies to it and grind it to make a fine paste.

Cook the rice seperately adding salt to it and allow it to cool.

Strain the ground coriander paste in a tea strainer. Just keep it for few minutes.The excess water will drain off.Dont squeeze.Gently transfer the paste to the rice and mix it well evenly.

U can add the water drained, for making rasam.

In a kadai,add oil and temper mustard seeds,urad dhal ,channa dal and cashew nuts .When it is done add it to the coriander rice and mix gently.Add Fresh curry leaves.

 

Serve with raitha of your choice.

This can be done in the same way using mint leaves also.

SUNITHA of collabrative curry honored me by passing an award.Thank u so much sunitha for remembering me and passing such a wonderful award.

I would like to pass this to

Sandhya,rohini,Chitra of ratatouille,Vidhas,Raks and Sushma Mallya

VEGETABLE SALAD IN CURD DRESSING

Normally i make salad just by adding all the vegetables in hand ,but this time i want to make a salad with curd dressing.That turned out very well and even my kids liked it.

We had it with an accompaniment for masala chapathi.

Will post the recipe for masala chapathi soon.

Here comes the recipe for salad:

INGREDIENTS:

CURD	3 TBLSP
CABBAGE	1/2 CUP
ONION	1 NO
CARROT	1 NO
CAPSICUM	1/2 NO
CORN	3 TBLSP
SALT	AS NEEDED
PEPPER	1/4 TSP
CORIANDER LEAVES	FEW

METHOD:

Chop the veggies finely. Hung the curd in a muslin cloth for 1/2 an hour.If u dont have a muslin cloth a normal  cotton handkerchief will do.Microwave the corn for 2 minutes.I used the frozen corn.Drain the water and add it to the chopped vegetables.

Add salt and pepper to the vegetables and toss well.

After half an hour,take the curd from the cloth.Don’t squeeze.Just add it to the veggies.Mix well. garnish with coriander leaves.Since i didnt have coriander leaves in hand i didnt add.

Keep in the fridge for 1/2 hour. Serve chilled .

Nice accompaniment for rotis and parathas.

You can use any vegetable of your choice.

YAM FRY(TAWA METHOD) | SEHNAIKIZHANGU VARUVAL

This recipe of yam fry i learnt from my friend . It is surely a treat for yam lovers,like me. Yes me and my Varsha are a big fan of yam .And this method consumes less oil and even my hubby who is not a big fan of yam also liked this.

INGREDIENTS:

 

YAM	250 GMS
SAMBHAR POWDER	1/2 TBLSP
SALT	AS NEEDED
TURMERIC POWDER	A PINCH
ASFOEDITA/HING	A PINCH
TAMARIND EXTRACT	2 TBLSP
OIL	3TBLSP
CURRY LEAVES	FEW

• Cut the yam into thin slices,by removing the thick skin and put this in water. You can use the potato slicer too.
• Add salt,turmeric powder and asfoedita(hing) to it and boil for 5 mins. Check to it ,it should not be overcooked. the pieces should be firm after boiling it.

 

• Once it is done,drain the excess water and allow the yam slices to dry completely.
• Ensure that it should not contain any water.You can even pat the slices with kitchen towels.
• Add sambhar powder to it. Take a thick extract from presoaked tamarind.Add to the yam slices and mix well to get a nice coating of the mixture with the yam.

• Keep it in the fridge for 1 –2 hours. Normally i make this for a weekday lunch,so i do it the previous night and keep in the fridge.
• Heat a tawa and add a tblsp of oil and spread the yam slices in that. When it is done on oneside flip over on the otherside. Repeat this for the rest of the slices.

• Transfer to serving bowl and add curry leaves to it. Serve as an accompaniment for simple Tomato Rasam.

My blogger friend Priya passed a sweet award to celebrate her 100th post. Thanks a lot priya for remembering me. Happy blogging  dear.

BEANS PARRUPU USILI

I am back again with parrupu usili. Again this is a traditional dish  and very good accompaniment for morkulambhu and vatha kulambhu.

Before i got married,i eat parrupu usili as a accompaniment to rice.After marriage everybody in my hubby’s place they mix usili with hot rice and keep morkulambhu for accompaniment.

The very first time when i saw this it was strange to me and after trying that combo,it was good.

My MIL makes this very nicely and i learnt this from her. she adds more of channa dal and little of toor dal,to make the usili  like parrupu podi and mix with rice.

Here comes the recipe for beans usili.

Regarding the veggies to be added in usili,it is absolutely your choice.We can add beans, carrot,valaipoo,cluster beans,cabbage,broadbeans. My hubby’s grandma used to say that it can be made with onions and ladies finger too.But i never tried using all that.

Picture Updated:

INGREDIENTS:

BEANS	1 CUP(CUT INTO SMALL PIECES)
CHANNA DAL	1 CUP
TOORDAL	1/4 CUP
REDCHILLIES	4-5
HING	1/4 TSP
BEANS	1 CUP(CHOPPED)
MUSTARD	1/4 TSP
URAD DHAL	1/2 TSP
SALT	AS NEEDED
TURMERIC POWDER	A PINCH
CURRY LEAVES	FEW

 

Soak channa dal and toor dal for 2 hrs or if you are making this in weekdays for lunch box and going to make in the morning,soak it overnight and keep it in the fridge.

Drain the water and grind it in the mixie  along with hing ,redchilles ,curryleavesand salt,without adding water to it. Grease an idli plate and steam this ground paste for 7 – 10 mins.

 

When it is done cut the steamed dal into pices and allow it to cool. After that,put it in a mixie and just grind it once .

Heat a kadai, add a tblsp of oil and add mustard seeds and urad dhal to it.when it is done add the dal to it and fry nicely till it becomes golden brown.

Meanwhile cook the beans and carrot in a kadai adding a little salt to it.

Now mix both the beans and the dal nicely..

Transfer to a serving bowl and enjoy with hot fluffy rice .

If you want usili to be very soft add more of toordhal and a little  channa dal.

SHORT BREAK

Hi Friends,

I am facing some problem in my laptop and i couldnt visit your blogs for the past 3 days.

I hope this will be solved soon .

Will meet you all very shortly with new recipes

Thank you all for your support.