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.