Saypan Kilangu Roast(Eddo Roast).

This dish goes perfectly with hot saambhar rice.

Ingredients:-

Saypan kilangu- 10.
Mustard(kadugu) - 1/2 tsp.
Urad dal - 1/2 tsp.
Cumin - 1/2tsp.
Onion - 1.(finely chopped).
Tomato -1/2.(finely chopped).
Curry leafs(karuvay pilai) - 10.
Chili powder - 1 tsp.
Turmeric powder - 1/2 tsp.
Salt- 1 tsp(according to taste).
Oil- 5 tsp.

preparation:-
1. Clean the saypankilangu, remove its skin& wash thoroughly in water.
2. Pressure cook the saypankilangu for 1 whistle with half cup of water.
3. Take them out & drain it.
4. In a pan ,add oil,mustard,urad dal,curry leafs&let it splutter.
5. Add onions,tomato,saute well.
6. Add the spice powders ,sprinkle some water &let it cook until oil comes on top.
7. Now add the boiled saypangilangu & stir it lightly,keep in sim for 2 mins.
8.Hot & spicy saypankilangu is ready to taste.

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Chili Paneer.


Ingredients:-

Paneer - 1 cup(cube cuts).
Onion - 1cup(cube cuts).
Tomato-1/2.
Garlic Cloves - 2(cube cuts)(optional).
Green Chili-10.(finely chopped).
Capsicum(red/yellow/green-mixed)-1 cup.(cube cuts).
Spring Onions - 3 tsp.(finely chopped)
Pure Red Chili Powder -1 tsp.
Oil - For Frying.
Soy Sauce - 2 tsp.
Salt - 1 tsp(according to taste).

For Marination:-
Corn Flour- 2tsp.
Maida -1 tsp.
Soy Sauce - 1 1/2 tsp.
Chili Powder -1/4 tsp.(optional).
Water - 2 tsp.


Preparation:-

1.In a bowl,marinade the cubed paneer with the ingredients required for marination & let it marinade for 1/2 an hour.
2.Deep fry the paneer cubes in oil & drain them in paper towel.keep it aside.

3.Put 5tsp of oil in a kadai,add onion fry till its brown/add garlic.
4.Add the tomato/capsicum/green chilies/2 tsp water &let it cook for 5 minutes.
5.Now add the chili powder/soy sauce/salt/saute until everything is well fried.
5.Now add the paneer cubes/stir it/garnish with spring onions & Enjoy.

Note:-

1.you don't need to fry the Paneer.If you are diet conscious,put the plain paneer in the masala stuff.but it takes a little longtime to cook.
2.Add salt after adding soy sauce/It is little salty.so add less salt.

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Crunchy Potato Fry.

Ingredients:-

Potato - 1 big.
Chili powder - 1&1/2 tsp.
Turmeric powder - 1/4 tsp.
Coriander powder - 1/2 tsp(optional).
Salt - 1/2 tsp.Oil - 5 tsp.
Curry Leaves - 10(optional).


Preparation:-

1.Dice the potatoes,cook it in a steamer or pressure cooker until it is soft & fully cooked
2.Heat 3 tsp of oil in a kadai,let it heat.Keep the gas in low flame.
3.Now add the Chili powder & Turmeric powder/Coriander powder & salt.
4.Add the Curry Leaves & fry it for few seconds.Now add the diced Potatoes.
5.Stir it well till the Spices are well coated on the Potatoes/add the remaining oil.
6.Let it cook until its crispy & brown.serve hot.

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Sutta Katharikai.(Broiled Stuffed Brinjal)

This wonderful dish is popularly known as "Sutta Katharikkai" in Tamilnadu.(South India).Its a Famous & Tasty Dish in Villages.Curd rice is the perfect combination to eat with these stuffed Eggplants.You can do these in grill to reduce the cooking time.


Ingredients:-

Bringal - 2.

Chili powder - 1 tsp.

Coriander powder - 1 tsp.

Turmeric powder - 1/2 tsp.

Cumin powder - 1/2 tsp.

Salt - 1/2 tsp.(according to taste).

Tamarind juice - 2 tsp.(optional).

Water - 3 tsp.

Oil - 5 tsp.

Preparation:-

1. Wash the brinjal in cold water & make straight slits in it.
2.Mix all ingredients except oil with water.It should be a thick paste.
3.Stuff the paste inside & all over the brinjals/Let it marinade for 1/2 an hour.
4.Heat 5 tsp of oil in a pan & Place the brinjal.Close it with a lid if possible.
5.Keep the heat in low flame/Leave it for 1/2 an hour.
6.Turn the brinjals every 10 minutes.Serve it with Hot sauce / Ketchup.

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Sweet & Sour Bringal.

(Kathirika Thalicha).

An excellent & popular sidedish goes well with Biriyani.

Ingredients:-

Oil - 5 tsp.

Mustard Seeds - 1/2 tsp.

Urad Dal - 1/2 tsp.

Curry leaves - 15.

Onion - 1(Finely chopped).

Tomato - 1(Finely chopped).

Bringal - 5(Lengthwise cuts).

Chili Powder - 1 tsp.

Coriander Powder - 1 tsp.

Turmeric Powder - 1/2 tsp.

Tamarind Paste - 3 tsp.

Sesame Seeds - 2 1/2 tsp.

Fenugreek Seeds(venthayam) - 1 tsp.

Crushed Jaggery - 1 1/2 tsp.

Coriander Leaves - 10.

Preparation:-

1.Dry roast the fenugreek seeds and sesame seeds separately.

2.Grind them together to a dry coarse mixture without adding any water.

3.In a pan,add 5 tsp of oil/add mustard seeds/let them splutter.

4.Now add urad dal/curry leaves/onions/fry it till golden brown.

5.Add the tomatoes /bringal pieces with little water/fry it well.

6.Now add(chili/turmeric/coriander) powders/stir fry it till oil comes out.

7.Add the tamarind paste and fry until the raw smell goes out.

8.Now stir in the coarse powder of fenugreek/sesame seeds and simmer it for 5 minutes.

9.Turn off the gas and add the crushed jaggery on top.

10.Garnish with coriander leaves and serve hot with Biriyani.

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Carrot Beans (stir fry)Poriyal.

Ingredients:-

Carrot - 2 (chopped into cubes).

Beans - 10(chopped into cubes).

Green chili - 3 (slit ed lengthwise).

Onion - 1/2 cup(finely chopped).

Moong daal - 5tsp.(soak in water in 10 min's).

For Tempering:-

Oil - 1tsp.

Mustard seeds - 1/2tsp.

Urad dal - 1/2tsp.

Curry leaves - 7.

Shredded coconut - 2tsp.

Preparation:-

1.Mix the chopped carrot/beans/onion/green chili/moong daal

together well.

2.Place the mixture in idly plate and keep it inside the idly maker for 15 minutes.

3.Or use a pressure cooker and put the mixture inside it/cook it for 15 min's without

fixing the visil.

4.Take the mixture and set it aside.

5.In a pan,heat 1 tsp of oil,add mustard seeds/urad dal/curryleaves/add the veg.mixture in it.

6.Turn off the stove/garnish with coconut/serve hot.

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