Kanda Kura ~ Elephant Yam Curry Recipe

Kanda Gadda Koora ~ Simple Elephant Yam Fry Recipe: 
Preparation & Cooking Time : 25 mins

Serves: 4 persons

Ingredients:

Chopped Elephant Yam: 2 cups
Onion: 2 small sized
Sambar Powder: 1 and 1/2 tsp
Turmeric Powder : 1/2 tsp
Mustard Seeds: 1/2 tsp
Chana Dal: 1/2 tsp
Urad Dal: 1/2 tsp
Curry Leaves: 1 sprig
Red Chilli Powder to taste
Salt to taste
Oil: 2 tbsp

Method:

1. Wash, peel and chop the yam into medium cubes. 

2. In a saucepan, add the yam, turmeric powder, salt and water and cook until yam pieces are tender. Drain and set aside.
 

3. Heat oil in a pan and add the mustard seeds, chana dal and urad dal and let them splutter. Add the curry leaves and fry for a couple of seconds.

4. Add the length wise chopped onions and fry until translucent. 

5. Now add the cooked yam, red chilli powder and sambar powder to it. 

6. Sprinkle a handful of water and mix well. Cook without the lid on a low flame for 10 minutes. 

7. If the curry sticks to the pan, add little more water. Stir occasionally. 

8. Adjust the salt and switch off the flame. Serve hot with rice.

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Black Eyed Beans and Soya Chunks Kebab Recipe

Lobia and Soya Nuggets Kabab / Tikki Recipe:
Preparation & Cooking Time : 30 mins  
Makes: 8 - 9 kebabs

Ingredients:

Black Eyed Beans: 1/2 cup
Soy Chunks / Nuggets: 1/2 cup
Onion: 1 small sized
Grated Ginger: 1 tsp
Green Chillies: 4 -5, finely chopped
Garam Masala: 1 tsp
Coriander Powder: 1/2 tsp
Cumin Powder: 1/2 tsp
Amchur / Dried Mango Powder: 1 tsp
Finely Chopped Coriander leaves
Salt to taste
Oil for shallow frying

Method:

1. Wash, rinse and soak the beans in lot of water overnight.

2. Drain water and pressure cook for 3 - 4 whistles with fresh water. Drain and allow it to cool. 

3. Soak the soy chunks in hot water for 15 minutes and squeeze out the water completely. 

4. Grind the cooked beans and soy chunks into a paste and set aside. 

5. Heat 2 teaspoons of oil in a wok. Add the grated ginger and finely chopped green chillies and stir for a couple of seconds. 

6. Then add the finely chopped onion and fry until translucent. Remove from the flame. 

7. Combine the ground mixture, sauteed onions, salt, coriander powder,coriander leaves, cumin powder, amchur and garam masala in a bowl. 

8. Mix very well and shape into medium sized patties. 

9. Heat little oil in a pan for shallow frying. Shallow fry the kebabs on a low flame until both sides are golden brown. Serve hot with tomato sauce. 

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Eggless Cinnamon French Toast Recipe | Easy Bread Recipes

Easy Eggless Cinnamon French Toast Recipe: 
Preparation & Cooking Time : 15 mins

Serves: 3 persons

Ingredients:

White / Brown Bread Slices : 6 - 8
Milk : 1/2 cup
Custard Powder (vanilla flavour) : 2 tbsp
Sugar : 2 tbsp or as needed
Powdered Cinnamon: 1 tsp
Ghee / Oil : As needed

Method: 

1. Combine the warm milk with custard powder, cinnamon powder and sugar in a bowl.

2. Mix well until the sugar dissolves completely and set aside. 
 

3. Dip the bread slice quickly both sides in the custard milk and place the slice on the hot pan. 



4. Add ghee / oil around the edges and roast it both sides on a low flame until the toast is golden brown color. 

5. Remove from the pan. Sprinkle with powdered sugar and serve warm. 

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Sorghum Chocolate Peanut Cookies ~ Eggless Jowar Cookies Recipe

Eggless Jowar Flour Chocolate Peanut Cookies Recipe:

Preparation & Cooking Time : 40 mins

Makes about 20 -22 cookies

Ingredients:

Sorghum Flour / Jowar Flour: 1 cup
Unsalted Butter: 1/2 cup, softened
Unsweetened Cocoa Powder: 2 tbsp
Sugar: 1/2 cup
Peanuts: 1/2 cup
About 2-3 tablespoons of milk or as needed
A pinch of salt

Method:

1.To toast the peanuts, preheat the oven to 180 degree C. Spread the peanuts on a baking tray and bake them for 8 - 9 minutes. 

2. Remove from the oven and allow them to cool. Rub the peanuts between yours palms to remove the skins. Grind the nuts coarsely and set aside. 

3. Grind the sugar into a fine powder and set aside. 

4. Preheat the oven to 180 degree C.

5. Sieve / mix the flour, cocoa powder and salt together and set aside.

6. In a bowl, combine the softened butter and powdered sugar and beat it until light and fluffy.

7. Add the mixed flour to the butter mixture and mix everything. Then sprinkle the milk little by little over it and mix it well to make a dough. The dough should be very soft.
 

8. Divide the dough into 20 - 22 equal sized balls and press the each ball between your palms. 

9. Place them on a baking tray spacing about 1 inch apart. 
 
10. Bake the cookies in the preheated oven for 15 - 18 minutes at 180 degree C. 
 
11. Then remove them from the oven and let them cool down for 2-3 minutes before taking them of the baking tray. They will be soft when taken out, but will firm up once they cool.
 
12. Place them on a wire rack to cool. Store in a airtight container.

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Quick Oats Upma | Indian Recipes with Oats

Quick Indian Oats Upma Recipe:

Preparation & Cooking Time : 15 mins

Serves: 2 persons

Ingredients:

Oats: 1 cup
Onion: 1 
Turmeric Powder: 1/4 tsp
Green Chillies: 2 - 3
Lemon Juice: 1 tbsp or to taste 
Mustard Seeds: 1/2 tsp
Chana Dal: 1/2 tsp
Urad Dal: 1/2 tsp
Curry Leaves: 1 sprig
Oil: 1 tbsp
Salt to taste

Method:

1. Dry roast the oats until light brown color, set aside.  

2. Heat oil in a pan and add the mustard seeds, urad dal and chana dal and let them splutter. 

3. Add the green chillies and curry leaves and fry for a couple of seconds. Then add the finely chopped onions and fry until light brown color. 

4. Add the roasted oats, salt and turmeric powder to it and mix well. Sprinkle very little (about 3 tbsp) water and cover with a lid.

5.  Let it cook on a low flame until it becomes soft. Open the lid and fry for a couple of minutes. Switch off the flame and add the lemon juice. Serve hot. 

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Ulli Kadala Pappu ~ Spring Onion Dal Recipe

Ullikadala Pappu ~  How to Make Spring Onion Dal Recipe:

Preparation & Cooking Time : 20 - 25 mins

Serves: 4 persons

 

Ingredients:

Toor Dal: 1/2 cup
Chopped Spring Onion (greens & whites): 1.5 cups
Tomato: 1 big sized
Tamarind: small lemon sized ball
Green Chillies: 2 - 3
Dried Chilli: 1
Garlic : 2 - 3 cloves (Optional)
Red Chilli Powder: 1/2 tsp
Mustard Seeds: 1/2 tsp
Chana Dal : 1/2 tsp
Urad Dal: 1/2 tsp
Cumin Seeds: 1/2 tsp
Turmeric Powder: 1/4 tsp
Hing: 1/8 tsp
Oil: 2 tsp
Salt to taste


Method:

1. Soak the tamarind in water for 10 minutes, then squeeze the extract out of it and set aside. 

2. Put the rinsed toor dal, chopped spring onions, slit green chillies, chopped tomato, turmeric and one and a quarter cups of water in a pressure cooker and cook till 3 whistles. 

3. Turn off the flame and wait until the pressure go off. 

4. Add the tamarind extract, salt and red chilli powder to the cooked dal and allow it to cook for 5 minutes.

5. Heat a teaspoon of oil in a pan. Add the mustard seeds, chana dal, urad dal and cumin seeds and let them splutter. Then add the garlic, hing and broken red chilli and fry for a few seconds and switch off the flame. 

6. Pour this seasoned ingredients over the dal and combine well.

7. Serve hot with rice or roti. 


 

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Vendakkai Mandi ~ Chettinad Style Okra Gravy Recipe

Vendakkai Mandi ~ Authentic Chettinad Style Ladies Finger Gravy Recipe:

Preparation & Cooking Time : 25 mins

Serves: 4 persons

{Recipe Reference: Nirupama Sundar, a reader of mine}


Ingredients:

Okra : 12
Mandi : 1 cup (mandi is the water which is used to wash the rice. After a first wash of raw rice, take out the second washed water to make this recipe)
Shallots / Pearl Onions: 6
Tomato : 1 big sized
Green Chillies: 3 - 4
Dried Red Chilli : 1
Garlic: 4 cloves
Tamarind : Small gooseberry sized ball
Powdered Jaggery : 1 tsp or to taste
Turmeric Powder: 1/4 tsp
Mustard Seeds: 1/2 tsp
Fennel Seeds: 1/4 tsp
Fenugreek Seeds: 1/4 tsp
Curry Leaves: 1 sprig
Sesame Oil: 2 tsp
Salt to taste

Method:

1. Soak the tamarind in water and set aside. 

2. Heat oil in a vessel, add the mustard seeds, fennel seeds and fenugreek seeds and let them splutter. 

3. Add the broken red chilli and curry leaves and fry for a couple of seconds. 

4. Now add the garlic and shallots to it and saute for a while. Add the chopped tomato and fry for a minute. 

5. Then add the chopped okra, slit green chillies and turmeric powder and fry for a minute. 

6. Now add tha mandi (rice washed rice) and cover with a lid. Let it cook on a low flame. 

7.When the okra pieces are half cooked, add the tamarind extract and let it cook completely. 

8. Add the salt and powdered jaggery and cook for another couple of minutes. Switch off the flame and serve with rice.

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Eggless Bread Custard Pudding Recipe

Eggless Bread and Butter Pudding with Custard Recipe:

Preparation & Cooking Time : 30 mins

Serves: 2

Ingredients:

Bread Slices: 3
Milk: 3/4 cup
Sugar: a little less than a half cup or to taste
Custard Powder: 1.5 tbsp
Unsalted Butter: 1.5 tbsp
Vanilla Essence: 1/2 tsp (Optional)
Handful of raisins

Method:

1. Preheat the oven to 200 C. 

2. Grease a baking tin with butter and set aside. 

3. Cut the bread slices into pieces and arrange them in the tin without leaving space. 

4. Combine the milk, butter and sugar in a vessel and heat until warm. Add the custard powder and vanilla essence to it and combine well. 

5. Pour this over the bread slices. Top with raisins and set aside for 5 minutes. 

6. Bake it in a preheated oven for 20 minutes or until golden and crisp on top. 

7. Cut and serve warm.

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