SENAI KIZHANGU MASIAL - சேனைக்கிழங்கு மசியல்

Senai Masial

SENAI KIZHANGU is used widely in india.
In hindi it is called as SURAN.

Senai / Suran is rich in calories and has Carbohydrate, Protein, Vitamins, Antioxidants, Minerals, Dietary fibers and Calorie rich vegetable. 
 
Some popular dishes made out of Suran are Suran Chips, Suran Sambar, Suran Fry etc,.

Suran Masial is a widely made dish of Tanjore district.
This can either be the main dish or a side dish in your menu.

Ingredients Needed:-

1.  SENAI (skin removed wash nicely and cut into big pieces 1 cup) - Yam or Elephant Yam

2.  Cooked Toor dal / Thuvaram Paruppu  - 1/4 cup 

3.  Salt to taste

4.  Lime/ lemon juice - 2 tsp (according to taste) 

5.  Turmeric Powder

6.  Hing 

7.  Grated Coconut - 2 tsp (optional) 

Ingredients for tempering:-

1.  Oil - 1 1/2 tsp

2.  Mustard seeds - 1/4 tsp

3.  Urad dal - 1/4 tsp

4.  Channa dal - 1/4 tsp

5.  Curry leaves 

6.  Green Chilli finely chopped - 2

7.  Ginger finely chopped - 1 small piece

8.  Dry red chilli - 2 broken into pieces 

Method:-

1.  Boil or pressure cook the Senai and Mash it and keep aside.

2.  Pressure cook Toor dal / Thuvaram Paruppu and keep aside.

3.  Heat Oil in a Kadai, temper all the ingredients and when the dals turn golden, add  the mashed Senai, Cooked dal, Salt, Turmeric powder, Hing and 1/2 cup of water.

4.  Cook till boiling stage and now add grated Coconut and allow it to cook for few more minutes before switching off the stove.

5.  Add lime / lemon juice  and garnish with coriander leaves.

சேனைக்கிழங்கு மசியல்

Serve this Masial with Vatha kuzhambu or Kara Kuzhambu or Milagu Kuzhambu
Masial can also be had with hot white Rice with Ghee.

ONION TOMATO KURUMA

ONION TOMATO KURUMA

This is a Side dish for Tiffin varieties (Idli/Dosa) 

Ingredients Needed:-

1.  Onion  - 2 Nos

2.  Tomato  - 2 Nos

3.  Garlic Pod  - 4 Nos 

4.  Turmeric Powder

5.  Salt - to Taste 

Ingredients for Grinding:-

1.  Pottukadalal  - 1-1/2 tbls

2.  Red Dry Chilli  - 4 nos ( according to your Taste)

3.  Sombu/Saunf  - 3/4 tsp

4.  Cumin / Jeera 1/2 tsp 

     (Dry Roast the above till nice Aroma comes )

5.  Grated Coconut  - 2 tablespoon 

6.  Few Cashew or Badam  - I used Cashew

    (Curry leaves - Instead of Tempering this I had grinded)

Onion Tomato Kurma

Ingredients for Tempering:-

1. Oil  - 3 tsp

2. Mustard Seeds

3. Curry leaves

Method: -

1.  Chop the Onions, Tomato and Garlic length wise.

2.  Heat Oil in a Kadai, temper the ingredients and fry Garlic and Onions first and then  add Tomato.

3.  Add Salt and Turmeric Powder, sauté nicely, till it becomes pulpy.

4.  Now goes Grinded Masala and stir for few minutes before adding 1-1/2 cups to 2 cups of water.

5.  Cook till the oil floats on top.

Onion Tomato Kurma is a Rich, Spicy and delicious side dish for Idli/Dosa.

Brinjal and Potato Dry Subzi

Brinjal and Potato Dry Subzi

 

Simple and Easy Prepartion that tastes good.
Even Brinjal haters love this subzi.

Ingredients Needed:-

1.   Brinjal 4 nos medium size

2.   Potato 2nos

3.   Oil 11/2 tablespoon

4.   Salt to taste

5.  Turmeric powder

6.   Coriander Powder

7.   Chilli Powder

8.   Garam Masala Powder

9.   Garlic Pods 2

10. Sugar very little to enhance the Taste.

Ingredients for Tempering:-

1. Oil

2. Cumin seeds

3. Hing

Brinjal and Potato Dry Subzi

 

Method:-

1.  Wash and Cut Brinjals like wedges, sprinkle salt and keep aside for 15 mins.

2.  Peel Potatoes  and Cut into wedges.

3.  Heat Oil in a kadai, temper the Mustard Seeds, Cumin seeds and Hing.

4.  Add potatoes, turmeric powder cover and cook for about 4 mins.

5. Squeeze the brinjals and then add them now. (Adding salt will ooze out some water content and will also remove bitterness of brinjal.) 

6.  Add salt and cook till the vegetables becomes soft.

7.  Now goes all powders  and cook well till the raw smell of the powder goes.

8.  Add crushed Garlic Pods with skin and fry for few mins at this stage and add pinch of sugar.

9.  Garnish with coriander leaves. 

 

Good Accompaniment to Rice and Roti..

Carrot Curry

CARROT CURRY 

Quick and Easy dish made of Carrot and Basic Spices.

 

Ingredients Needed:-

1.  Carrots  - 2 Nos 

2.  Onions - Medium size - 2 nos

3.  One Big Tomato (blanch it and make it Purée)

4.  Salt to Taste

5.  Turmeric Powder

6.  Coconut Milk - 1/2 cup

Ingredients for Masala:-

1.  Green Chilli - 2 

2.  Garlic pods - 4 nos

3.  Ginger - Small Piece

4.  Coriander Leaves - Handful 

Ingredients for Seasoning:-

1. Oil - 2 tsps

2. Cumin Seeds - 1/2 Tsp

3. Curry leaves 

4. Coriander Leaves  - for Garnishing

Carrot Curry

Method:-

1.  Heat Oil in a Kadai Season with Cumin Seeds and Curry Leaves.

2.  Put Onions and fry till Golden brown.

3.  Now goes the chopped Carrot, Turmeric Powder and Salt and stir fry nicely .

4.  At this stage add Grinded Masala Paste and fry well till raw smell goes.

5.  Add blanched Tomato Purée, Cover and allow the carrots to be cooked well.

6.  When carrots are fully cooked, add Coconut Milk and cook till they are blend nicely.

Serve this Curry with Chappathi or Hot Rice.

Spicy Chilly Chutney - பச்சை மிளகாய் சட்னி

Spicy Green Chilli Chutney

Ingredients Needed:-
1. Green Chillies
2. Salt to taste
3. Lemon juice
4. Oil

Ingredients For Tempering:-
1. Sesame  Oil 1 tablespoon
2. Mustard Seeds
3. Cumin Seeds

Method:-
1.  Wash Green Chillies and Cut into bits
2.  Heat 1 tsp of  Oil in a kadai and fry Green Chillies Nicely.
3.  Grind it along with Salt into fine paste.
4.  Squeeze Lemon Juice according to taste.
5.  Temper Mustard Seeds, Cumin Seeds and Hing  and pour on Chutney.

Green Chilly Chutney - பச்சை மிளகாய் சட்னி

Serve this Spicy Green Chilli chutney with Idli, Dosa, Kuzhipaniyaram,  Arisi Upma, Bonda etc.,

 

Aval Kesari - அவல் கேசரி

Aval Kesari - - அவல் கேசரி

Rava Kesari is the usual, tried and tired.
So this time is Aval Kesari.

Ingredients Needed:-

1. Aval (poha) - one cup

2. Orange Food Colour - pinch

3. Sugar - 3/4 cup to 1 cup

4. Water - 1-1/2 cups

5. Ghee - 3 tables spoons

Ingredients for Garnishing:-

1. Cashew nuts

2. Raisins

3. Cardamom powder

 

அவல் கேசரி

Method:-

1. Take One cup  Aval/ poha wipe with dry cloth. This is to remove the impurities, skins that may be there in it.

2.  Heat - 1tsp Ghee in a kadai and roast Aval till golden brown colour.

3. Now add boiling water to it..and cook till done.

4. Now goes food colour, Sugar and stir well and also add 2 tsp ghee to it.

5. When the ghee leave sides switch off.

6. Heat remaining Ghee to fry Cashew nuts and Raisins and pour this on top of the Kesari.

7. Sprinkle Cardamom powder and sliced Badam.

Thakkali Dosai (Tomato Dosai) - தக்காளி தோசை

I learnt this recipe from a friend of mine...
When she prepared this for me I liked it and had more than 4 dosas....
This dosa can be prepared immediately after grinding.

Ingredients Needed:-

1.  Raw Rice 1 cup - (200grms)

2.  Fully ripe Tomato - 2 nos..medium size

3.  Grated Coconut  - 2 tablespoons

4.  Curry leaves - handful

5.  Dry Red chillies - 4 to 5

6.  Salt to Taste

7.  Turmeric Powder - 1/4 tsp

8.  Tamarind  water - 1 tsp (thick extract)

9.  Cumin Seeds - 3/4 tsp

10. Hing

Ingredients for Seasoning :-

1.  Oil - 2tsps

2.  Mustard Seeds - 1/2 tsp

 

Method:-

1.  Wash and Soak Rice for 2 hours.

2.  Grind Tomatoes, Redchillies, Salt, Curry Leaves, Coconut, Turmeric, Hing and Cumin Seeds into fine paste.

3.  Add soaked Rice and grind smoothly to a paste by adding water.

4.  Wash the mixer and pour the water in that grinded paste.

5.  Dilute it with more water to make the batter to a pouring consistency.

6.  Heat the Tawa by applying Oil.

7.  Pour Dosa from outside to inside like Rawa Dosa.

8.  Sprinkle Oil and allow it to cook, then flip over and cook the other side too.

 

தக்காளி தோசை

Serve this Dosa with Hot Coconut Chutney.
And tell me ... How many dosas did you eat? 

Notes:-
1. Raw rice makes this dosa very Crispy.

2. Adding coconut gives good flavor and softness to the Dosa.

 

Beet Root Halwa - பீட் ருட் அல்வா

Halwa made with Root Vegetable.
 

Bright Coloured sweet to entice children. 
Beet root is high in Carbohydrates and Sugar.

It has the needed dietary fibre and its juice reduces blood pressure. 

Ingredients Needed:-

1. Beetroot. (here I used one small/medium size )

2. Milk to grind the beetroot. 

3. Sugar -  1/2 cup 

4. Ghee -  2 tsps

 

Ingredients for Garnishing:-

1.  Elaichi (Cardamom) Powder

2.  Grated Almonds

3.  Cashew Nuts - 6 nos. ( broken into pieces)

Method:-

1.  Wash and peel the skin of the Beetroot and cut into big pieces.

2.  Grind it in a Mixer, adding generous amount of Milk, to a paste.

3.  Heat 1 tsp of Ghee, fry Cashew pieces and pour the Beetroot Mixer and Stir well.

4.  Cook it till raw smell of the Beetroot goes. By this time the milk is completely blended with the beetroot.

5.  Now, Add 1/2 cup of sugar and stir well till it thickens and leave sides. (see pic above)

6.  At this stage add the remaining Ghee.

Garnish with Elaichi Powder and Almonds.

Beet Root Halwa - பீட் ருட் அல்வா

Beet Root Halwa - Rich in colour and Rich in taste is best enjoyed while its hot.

Javvarisi Upma (Sabudhana Upma) - ஜவ்வரிசி உப்புமா

Javvarisi Upma (Sabudhana Upma) South Indian Style - ஜவ்வரிசி உப்புமா

This Upma is a typical South Indian Tiffin Item with the flavor of Lime.

To make this dish Nylon Javvarisi is used.
Only this variety gives you Good texture and taste.

Lets got for its preparation.

Ingredients Needed :-

1.  Nylon Javvarisi - (Sabudhana)-  1 cup
2.  Yellow Moong Dal  - 1-1/2 table spoon
3.  Grated Coconut - 2 table spoons
4.  Turmeric powder
5.  Hing
6.  Green Chillies - 1 to 2
7.  Dry Red Chilli broken -  2 nos
8.  Salt to Taste
9.  Lemon /lime Juice  - according to taste
10. Warm Water to Soak Javvarisi (Sabudhana)  for one cup - Water 1-1/4 cups
11. Curds -  2 tsp

Ingredients for Tempering:-
1. Mustard seeds
2. Urad dal
3. Green and  Red chillies
4. Curry leaves
5. Oil 3 tsps

Garnishing :
1.  Grated Coconut
2.  Coriander Leaves

Javvarisi Upma (Sabudhana Upma) - ஜவ்வரிசி உப்புமா

Method:-
1. Wash Javvarisi (Sabudhana) two times and drain water.
2. On washed Javvarisi pour warm water 1-1/4 cup, add Salt, Curds and Turmeric Powder.
    Mix well and close with lid...let this remain for atleast 3 hours.
3. Cook Moong Dal in Open pan till done.
    It should not be masshy, and drain and keep it aside.
    Reserve some cooked dal water for use in Upma.
4. Heat kadai, temper the above ingredients and add the soaked Javvarisi mix nicely
5. Now goes cooked Moong dal (paasi paruppu)
6. Check salt and sprinkle water if needed close with a lid and cook in a slow flame for 5 mins.
7. Garnish with grated coconut, coriander leaves and lemon/ lime juice .

This Upma is a Snack box item and light on stomach.

Tomato Kuzhambu

Tomato Kuzhambu

This dish is very famous in Kongu region.  
Tomato Kuzhambu goes well with Idli and Dosa varieties.

Sizeable Quantity can be prepared with minimum no of tomatoes and onions.

For best taste use Small onion (shallots).

Ingredients Needed:-

1.   Shallots - 15 nos

2.   Ripe Tomatoes 2 medium size

3.   Dry Red chilli 4 (according to taste )

4.   Salt to taste

5.   Turmeric Powder

6.   Dhaniya Powder / Coriander powder 1 tsp heaped

7.   Pottukadalai / Chutney Dal 1 tsp

8.   Grated Coconut  - 2 tsp

9.   Oil - 1 tsp

10. Cumin seeds - 1/4 tsp

11. Garlic Pods  - 6 to 7 (optional) 

Tomato Kuzhambu

Ingredients for Tempering:-

1. Oil - 2 tsp

2. Mustard seeds

3. Curry leaves 

4. Dry Red Chilli or Green Chilli. - 1 (optional)

5. Small onions finely chopped - 6 no

Method:-

1.  Heat 1 tsp of oil in a Kadai or frying pan, add small onions, Garlic, dry red chilli and cuminseeds.

2. When the Colour of the onion changes add Pottukadalai/Chutney Dal and Grated Coconut.

3.  Fry this for few minutes and remove and keep it aside.

 

4.  Now goes roughly chopped tomatoes in the same kadai add salt, turmeric and coriander powder/dhania powder.

5. When it becomes mashy switch off the stove and allow it to cool.

6. Grind all the fried ingredients together ie. onion mixture and tomato mixture together into a fine paste. No need to add water.

7.  Heat 2 tsp of oil in a pan/kadai, temper with mustard seeds, curry leaves, dry/green chilli and finely chopped onions. Cook till onions become soft.

8.  Now add the Grinded Paste and sauté for few minutes.

9. Pour the double the volume of water (if the paste is one cup, then - water 2 cups), adjust the salt, if need be and cook in a medium flame.

10.  When the oil floats on surface this Kuzhambu is fully cooked, switch off the stove and Garnish with coriander leaves .

Serve Hot with Idli or Dosa.

 

Take this to pot luck parties and your friends will be impressed....

CHOW-CHOW PORIYAL

Chow-Chow Poriyal

Chayote Squash is also known as Vegetable Pear.
In India it is called as chow-chow, Bangalore Kathirikkai, Merakka etc.,

This squash is very rich in Vitamin C and amino acids.
Usually chow chow is used for Koottu or Mor kuzhambu.

This Curry- Poriyal is easy to make and taste great... Here goes the procedure...

Ingredients Needed:-

1. Chow-chow  (skin removed and cut into small cubes).
Medium size Chow Chow when cut into pieces can give 1-1/4 cups.

2. Salt to Taste

3. Hing.

Chow Chow Poriyal

Ingredients to Temper:-

1.  Oil - 1 tsp

2.  Mustard seeds

3.  Urad dal - 1/4 tsp

4.  Curry leaves 

5.  Dry red Chilli 1 broken into pieces

Ingredients to Pound:-

1. Grated Coconut 1-1/4 tablespoon

2. Green Chilli - 1 ( according to taste ) 

Pound these and keep it aside 

Method:-

1.  Heat oil in a Kadai / frying pan and temper the ingredients, given above.

2.  Add cut Chow-Chow, salt, and hing and fry for a minute .

3. Sprinkle some water, cover and cook till vegetables are done.

4.  Now add the pounded ingredients and mix well till moisture evoprates .

Poriyal is ready to serve and this is best had with Vathakuzambu Kuzhambu or Milagu Kuzhambu.

Note:-  Adding pinch of sugar to enhance the taste of this Poriyal .

Veppampoo Rice - வேப்பம்பூ சாதம்

Veppam Poo - Neem Flower.

My mom used to collect it during the summer season, when these flowers fall from the tree on its own.

These days this can be bought from stores that are also cleaned well of dirt.

Such store bought can be kept for a year when kept in air tight containers.

South Indian dishes made out of Neem Flower - Rasam, Thuvayal - துவையல், Pachadi - பச்சடி, Angaya Podi - அங்காய பொடி and Rice - சாதம்.

Neem Flower Rice - வேப்பம்பூ சாதம்

Neem flower has medicinal propertie and is considered to cure for stomach upset, bile - பித்தம் etc  and this is usually taken with this rice and ghee in small quantities.

Ingredients Needed:-
1.  Cooked Rice - 1 cup
2.  Salt - to taste
3.  Veppam Poo - Dried Neem flowers
Note:- For 1 cup of cooked rice - 2 tblsp of veppam poo.

Ingredients for Seasoning:-
1.  Mustard Seeds
2.  Dry Red chillies  or Curd chillies 2 nos broken into pieces
3.  Curry leaves
4.  Hing
5.  Ghee - 1 tablespoon to fry Veppampoo
 

Method :-
1. Heat oil in a Kadai season Mustard Seeds, Red/Curd chillies, Curry leaves and Hing.
2. Add cooked Rice and Salt.  
3. Now Heat ghee in another vessel fry Veppampoo in slow flame till dark and crispy.
4. Add fried Veppampoo to the hot Rice and mix well.

Crunchy Veppampoo Rice is Ready.

Kids can also enjoy this as the bitterness goes away when its fried well in ghee.

Note: -
To be eaten hot or immediately after mixing.

 

Urad Dal Bonda (Mysore Bonda) - மைசூர் போண்டா

Urad Dal Bonda (Mysore Bonda) - மைசூர் போண்டா

I don't know why it is called Mysore Bonda.
You may get this Bonda in Mysore but there is no Mysore in this Bonda :-)

Perfect Evening time snack.

Urad Dal Bonda (Mysore Bonda)

Ingredients Needed:
1. Urad dal 1 cup
2. Salt to taste
3. Rice flour 1 tsp
4. Oil for deep frying.
5. Hing
6. Finely Chopped coconut Pieces 2 tablespoons
7. Green Chillies finely chopped 2
8. Black pepper few
9. Cumin Seeds
10. Curry Leaves
11. Coriander leaves
12,. Chopped Ginger 1 tsp

Ingredients for Bonda

Method:
1. Wash and Soak Urad dal for 30 to 45 minutes
2. Grind it, adding very little water.
3. In Grinded Urad Dal, Add Salt, Hing, Curry Leaves, Coriander Leaves, Black Pepper, Cumin, Rice Flour, Coconut Pieces, Ginger and Chopped Chillies. Mix well.
4. Heat oil in a kadai and make small balls with that urad dal mixture and deep fry in oil till Golden Brown .

Bonda Frying

Serve this with Coconut Chutney.

Urad Dal Bonda (Mysore Bonda) - மைசூர் போண்டா

Badam Kheer - பாதாம் கீர்

Badam Kheer - பாதாம் கீர்

Traditional Indian Sweet dish.

Protein rich.

Badam Kheer - பாதாம் கீர்

Ingredients Needed:-
1. Badam 100 grms
2. Milk 1 lit + 1/2 cup
3. Water 1 to 2 cups
4. Sugar 1cup (according to taste)
5. Saffron
6. Pista, Charoli for garnishing.




Method:-
1. Boil 2 cups of water and soak the Badams in that water.
2. De-skin and grind it coarse paste adding milk and Saffron
3. Add 1 cup of water boil this grinded paste till raw smell goes.
4. Boil milk separately and pour the milk to the badam Mix.( 1 lit milk should become 3/4 lit)
5. After 10 mins of boil add sugar and cook in a slow flame for 15 mins.

:::.. Garnish with pistachios and Charoli Serve chill or warm and Toast a happy occasion. .:::

BEETROOT VADAI - பீட் ரூட் வடை

Beet Root Vadai - பீட் ரூட் வடை

Vadai with Grated BeetRoot.

Spicy and Flavourful like Masal Vadai with BeetRoot.

I could make 18 medium sized vadai with 1 cup of Dal.

Ingredients Needed:-

1.  Channa Dal/Kadalai Paruppu  - 1 cup

2.  Dry Red Chillies - 5 Nos

3.  Salt to Taste

4.  Sombu/ Saunf 

Soak Dal and Red Chillies for atleast 1 hour and Grind coarsely  with Salt and Sanuf / Sombu without adding water.

 



BEETROOT VADAI - பீட் ரூட் வடை

5.  Onion - 2 medium Size - Finely cut

6.  BeetRoot Grated - 1/2 cup 

7.  Coriander Leaves - Finely Chopped

8.  Curry Leaves - Cut into small Pieces

9.  Oil to Deep Fry

Method:-

1. Take Grinded Dal paste in a Broad vessel and add the Chopped Onion, Grated Beetroot, Coriander and Curry leaves and Mix thoroughly .

 

 

2. Heat Oil in a Kadai, take Small amount of the mix to make the vadai, by hand.

3. Deep Fry in Oil Till Golden Brown. 

 

Beet Root Vadai in a Platter

The Final Product has the sweetness of the Beet root, Spiciness from the masala and Crispiness of the Vadai and is sooo enticing....

I owe thanks to a friend of mine for this recipe.

Note:-

If Beet Root is Very Watery slightly squeeze it and add.

Squeezed Juice can be used in Rasam. I Used it in my Keerai Koottu.