BABY CORN PEPPER GRAVY

Baby corn pepper masala gravy is a delicious combination with chappathies and roties.

Baby corns in the pepper based spicy masala with delectable flavors.





Ingredients:

Baby corns five nos
Pepper one tablespoon
Bellary onion two chopped one cup
Garlic pods four
Ginger gratings one spoon
Salt to taste
Red chilly four nos
Corn flour one tablespoon
Hybrid tomato dices one cup
Coriander powder
Coriander leaves half cup
Lemon juice one spoon
Salt to taste
Turmeric powder one spoon
Sesame oil one tablespoon
Mustard seeds one spoon
Karam masala powder one spoon

Procedure:

Blend the onion, red chilies, garlic and ginger gratings, coriander powder, lemon juice into a coarse paste.
Remove the hairs and chop the baby corn into slices.
Heat the frying pan with sesame oil.
Add mustard seeds to pop up. 
Add some onion bits and curry leaves.
Add turmeric and red chilly powder
Add karam masala powder.
Add tomato diced and saute well until it becomes mushy.
Transfer the coarse paste of masala blended
Saute again for few minutes.
Add baby corn slices and saute for a while.
Add adequate water and salt.
Allow to cook for few minutes.
Mix the corn flour with one tablespoon of water and pour over the boiling contents.
Add coriander leaves.
Now Sprinkle pepper powder over the gravy and mix well.
Switch off the flame.

Pepper baby corn gravy is now ready to have with hot chapathies or roties.😊😋

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RAW BANANA TOAST

Raw banana toast is an amazing and the most delightful dish to our taste buds when cooked, even though raw banana has no sweetness or flavor.

Ingredients;

Raw banana one
Coriander powder two teaspoons
Ginger gratings two spoons
Garlic gratings two spoons
Red chilies five 
Corn flour one tablespoon
Pearl onions one cup
Lemon juice one spoon
Salt to taste
Pepper powder one spoon
Turmeric one spoon
Red chilly powder half spoon

Procedure:

Peel off the hard skin of Raw banana and cut into even sized discs.

Add 100 ml water to the vessel with raw banana discs, half spoon of turmeric, half spoon of red chilly powder and salt to taste for five minutes.

Drain the water and set aside.

Blend all the ingredients (red chilly five, turmeric powder, salt to taste, garlic gratings, ginger gratings, Pepper powder, Pearl onions and corn flour with adequate water and one spoon of lemon juice into smooth paste.

Dip the discs into the paste both sides and place them separately over a heated iron tawa.

Drizzle sesame oil and allow to toast until the discs turn golden brown.

Flip other side of the discs.

Collect them in a dry plate and spread bellary onion slices around the toasts and squeeze lemon all over the raw banan toast and serve hot as side dish or starter to every meal.

COCONUT APPAM/THENGAI APPAM

Coconut appam is a kind of spongy pancake combines excellently with coconut jaggery milk and vegetable stew. 

Ingredients:

Shredded Coconut three cups

Raw rice 250 gms

Par-boiled rice 250 gms

Coconut water one cup

Urad dal half cup

salt to taste

Adequate water

Procedure:

Wash the parboiled rice and raw rice and urad dal few times and soak them together for four hours.

Then grind them with coconut gratings, coconut water and salt into a smooth batter.

Collect the batter into a bowl.

Close with the lid and allow to ferment overnight.

Next morning, Mix well.

Heat the appa pan and scoop the ladle-ful of the batter and pour in the centre of the appa pan.

Lift the pan with both ends, and give a good rotation so as the batter will spread in a circular motion and settles in the middle with the thickness.

Close the appam with the lid and wait for few minutes. 

You will notice the appam becomes milky white and lacy. 

Take out the appam and collect in a hot pot.

How to make coconut jaggery syrup?

Shred the coconut and blend it with adequate water.

Drain the milk.

Add warm water and squeeze the milk from the gratings,

Add jaggery with little water in a separate pan and heat it.

Once the jaggery and water combined together, Mix the syrup with the coconut milk.

Crush the cardamom seeds and powder them.

Add one spoon of cardamom seed powder to the syrup.

Serve with appam. 

This is served as breakfast and commonly very popular in Tamilnadu and Kerala

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CHAENAI KIZHANGU CURRY GRAVY/YAM BALLS GRAVY

Yam is rich in vitamin C, potassium, copper, calcium, iron,manganese and metabolic vitamins. It is a low glycemic content and has soluble dietary fibers.

It regulates the steady rise in blood sugar levels. It is an excellent source of b complex vitamins. It is a staple food for the regional folks of Africa. It provides the adequate daily requirement of vitamin B6 and vitamin B1 riboflavin and folates.

Google source.

We are going to make the yummy yam balls gravy right now.

Ingredients:

Yam quarter kg

Shallots and onion chopped one cup

Red chilies four

mustard seeds one spoon

Tomato medium size two

Poppy seeds one spoon

Coriander powder two tablespoons

Turmeric two spoons

Sesame oil half cup

Fennel seeds two spoons

Curry leaves half cup
Red chilly powder two spoons

Cumin seeds one spoon

Shredded coconut half cup

Cilantro leaves finely chopped one cup

Ginger gratings one tablespoon

Garlic pods four

Procedure:

Wash and peel off the yam and shred into gratings.

Blend the gratings without adding water into a coarse paste and drain them in a white cotton cloth.

to prevent throat allergy.

For gravy:

Heat the pan with sesame oil and add shallots, red chilly 2nos, curry leaves, poppy seeds and fennel seeds Saute for while.

Add turmeric, red chilly powder, coriander powder, cumin seeds, Bengal gram dal and coconut gratings.

Saute for a few seconds and set aside.

Blend into a fine paste.

for making balls 

Now, heat a frying pan with sesame oil.

Add onion, red chilly powder, curry leaves, coriander leaves,coriander powder, karam masal powder,

fennel seeds, turmeric.

Saute well until the onion turn translucent.

Add yam paste and saute again.

Sprinkle salt required.

Saute well for five minutes in a low flame.

Set aside to cool.

Mix the above ingredients with the yam and make balls.

In a mixing bowl, add two tablespoons of Raw rice flour, six tablespoons of besan flour and add adequate salt and water to make a batter.

The consistency should be a bhaji batter.

Set aside.Heat the tempering pan with sesame oil to a deep-frying temperature

Make gooseberry size yam balls. 

Dip the balls into the batter and drop them gently.

Allow to deep fry in batches.

Let the oil bubbles subsidize, take out the balls out and collect in a dry plate.

Now the final step follows;

Heat the frying pan with oil.

Add mustard seeds to pop up.

When they start to pop up, add onion, curry leaves, red chilies and saute for a while.

Add chopped tomato and turmeric powder, red chilly powder and fennel seeds.

Cook for few minutes until the tomato gets the gravy consistency.

Transfer the blended paste to the pan and adjust the consistency with adequate water. 

Add required salt and allow to boil until the gravy becomes thick.

Drop the fried balls and garnish with coriander chops.

Your yummy yam balls gravy is ready to have with idlies, dosais, and hot steamed rice. It is unbeatable!

ELEPHANT FOOT YAM PODIMAS/KARUNAIKIZANGU PODIMAS

Karunaikizhangu podimas is yummy and goes very well with Curd rice. Sometimes it may be taken as a delicious  and staple meal without a further combination' It is the best supplement of the cereals. It is good for our health since it treats piles, constipation, loss of appetite and it balances the hormones and maintains the estrogen level in women. So it is termed as feminine food because of its cure of the premenstrual syndrome. It controls the irregular movement of bowel system. It controls the blood pressure. It is good for diabetic people. It is support for the treatment of acute rheumatism. 

It is the amazing medicine for the treatment of bleeding piles. 

Hence our ancestors recommend this yam to consume weekly twice. 

Let us move to cook the karunaikizhangu podimas. It has the tendency of itching the throat when consumed. Before cooking, we have to treat this tendency of itching by following certain methods. Tamarind extract is added to remove the toxin of itching. 

Ingredients:

Elephant foot yam  6 nos 

Bellary onion two chopped fine.

Green chilly two split

Curry leaves 12 nos

Sesame oil two tablespoons

Mustard seeds one spoon

Cilantro leaves finely chopped half cup

salt to taste

Asafoetida one pinch

Turmeric powder one spoon

Red chilly powder half spoon

Coriander powder half spoon#

Tamarind one gooseberry size

Adequate water to cook and to soak the tamarind.

Procedure:

Wash the yams several times to remove the soil particles and pressure cook the yams with three whistles.

Set aside to cool down.

Peel off the skin.

Soak the yams in tamarind extract for half an hour.

Take out the yams and mash them with required salt. 

Coriander powder, turmeric powder and red chilly powder and asafoetida.

Heat a frying pan with sesame oil over a medium flame.

Add mustard seeds to splutter.

Add onion, green chilies and curry leaves.

Sprinkle asafoetida half pinch.

Now transfer the mashed yam and stir well.

Let the flame be low level.

Stir continuously till the oil is absorbed completely and the mashed yam becomes golden brown.

Add cilantro leaves and give a good stir again.

Switch off the flame and transfer the fried yam podimas in a serving bowl.

This yam podimas is familiar in chettinadu also.

There many variations of the cooking of this yam. It may be cooked as karunaikizhangu 

pulikuzhambu .

It is the best accompaniment with curd rice.