Pachai Payaru Chow Chow Masiyal / Green Gram Chayote Masiyal

I have already posted two green gram masiyal recipes which are stand alone green gram recipes. In this recipe I add additional ingredient like chow chow. This recipe has a different taste and hence it is popular in villages.

Recipe Cuisine : South Indian | Recipe Category: Kuzhambu

Preparation Time: 10 mins  | Cooking Time: 20 mins | Yields: 2 cups

Ingredients:

Green Gram	½ cup
Chopped Chow Chow	1 cup
Small Tomato	1
Sambar Powder	1 tbsp
Salt	As required
To Temper:
Oil	2 tsp
Mustard Seeds	¼ tsp
Cumin Seeds	1 tsp
Curry Leaves	1 spring
Chopped Onion	2 tbsp

*Click HERE for homemade sambar powder recipe.

Procedure:

1. Wash and pressure cook the green gram with 1 ½ cup of water for 3 whistles in a medium flame.

2. Meanwhile, remove the skin and seed of the chow chow. Then cut it into 1 inch cubes. Keep it aside.

3. After the pressure has gone from the green gram, add chopped chow chow (from 2), tomato, sambar powder, salt and required water (1 cup).

4. Again pressure-cook the mixture (from 3) for 1 whistle in medium flame. Allow it to cool down.

5. Then heat the oil in a pan, add mustard seeds and wait for popping.

6. Add cumin seeds and wait for splutter.

7. Add curry leaves and sauté for few seconds.

8. Add chopped onion and fry till the onion becomes translucent.

9. Pour this temper into the cooked dal and chow chow mixture (from 4). Mix them well and cook till the mixture become little bit thick.

     Yummy and healthy green gram chow chow masiyal is ready. Serve this masiyal with rice.

Note:

1. You can also use big onion instead of small onion.

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Ponnanganni Keerai Chutney / Dwarf Copper Leaf Chutney

How about chutney instead of the regular poriyal from keerai? Ponnanganni keerai chutney is easy to make even with a little keerai. It goes well with idli, dosa and rice also.

Click HERE to view 30+ Chutney recipes.

Recipe Cuisine : South Indian | Recipe Category: Chutney

Preparation Time: 5 mins  | Cooking Time: 10 mins | Yields: 1 cup

Ingredients:

Ponnanganni Leaves	2 handful
Urad Dal	1 tbsp
Chana Dal / Kadalai Paruppuu	1 tbsp
Red Chilli	2-3
Tamarind	Small Gooseberry size
Grated Coconut	¼ cup or equivalent
Salt	Required
Oil	2 tsp
Ghee	1 tbsp

Procedure:

1. Remove the leaves from the stem and wash them thoroughly. Drain the water completely and keep it aside.

2. Heat 2 tsp of oil in a pan, add urad dal and chana dal. Fry till they become golden in color.

3. Then add red chillies and fry for a minute. Switch off the flame, then add tamarind and fry again for few seconds.

4. Transfer this mixture into a plate and allow it to cool down completely.

5. In the same pan, add ghee and fry the ponnanganni leaves till the color of the leaves go pale. Switch off the flame and allow it to cool down.

6. Grind the dal mixture (from 3) without water using a dry mixie jar.

7. Then add coconut and fried greens (from 5). Grind them into a paste using little water.

     Healthy and delicious Ponnaganni Keerai Chutney is ready to serve with Idli, Dosai and Rice.

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Onion Sambar | Easy Sambar Recipes

It happens sometimes that we have run out of vegetables but still have to prepare something. Kongu village Onion Sambar is a healthy recipe just for those difficult situations. Yet there won’t be any compromise in taste.

Recipe Cuisine : South Indian | Recipe Category: Sambar

Preparation Time: 10 mins  | Cooking Time: 30  mins | Yields: 3 cups

Ingredients:

To Cook Thur Dal:
Thuvaram Paruppu / Thur Dal	½ cup
Water	1  - 1 ½ cup
Turmeric Powder	¼ tsp
Castor Oil / Sesame Oil	1 tsp
To Grind:
Grated Coconut or equivalent	1/3  cup
Cumin Seeds	1 tsp
Garlic Pods	3
To Temper:
Oil	1 tbsp
Mustard Seeds	½ tsp
Curry Leaves	1 spring
Green Chilli (split into two halves)	2
Sambar  / Small Onion	½ cup
Small size Tomato	1
Remaining :
Tamarind	Small Gooseberry size
Salt	As required

Procedure:

1. Pressure cook the thur dal with 1 ½ cups of water, turmeric powder and  castor oil for 2-3 whistles in a medium flame.   (OR)  Add thur dal, water, turmeric powder and oil in a vessel. Mix them well and cook in a medium flame till the dal becomes soft.

2. Grind the coconut, cumin seeds and garlic pods into a fine paste using little water in a mixie jar.  Keep it aside.

3. Soak the tamarind in ¼ cup of water for 15 mins. Then extract the juice from the tamarind and keep it aside.

4. Heat the oil in a pan, add mustard seeds and wait for popping.

5. Then add curry leaves and green chillies. Sauté till the curry leaves become crisp.

6. Now add the randomly chopped sambar onions. Sauté till the onion becomes translucent.

7. Now pour this temper into the cooked dal (from 1). Add salt and tamarind paste (from 3). Mix them well and cook for 5 more mins.

8. Now add the ground paste (from 2) and mix them well. Cook till the sambar becomes thick.

    Yummy and tasty Onion Sambar is ready.

Note:

1. Use tamarind paste instead of tamarind.

2. If the sambar onion is big, cut it into 2-3 pieces otherwise use it as whole.

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Elephant Foot Yam Fry - Senai Kizhangu / Karunai Kizhangu Fry

We can make lot of dishes like fry, curry etc., This yam fry is tasty and very spicy. It goes well with dal, rasam and curd rice. Kids will eat separately also.

Click HERE to view 30+ Poriyal Recipes.

Recipe Cuisine : South Indian | Recipe Category: Fry

Preparation Time: 10 mins  | Cooking Time: 15 mins

Ingredients:

Elephant Foot Yam	¼ kg
Turmeric Powder	¼ tsp
Salt	¼ tsp
Oil	To deep fry
Red Chilli Powder	1 tsp
Salt	½ tsp

Procedure:

1. Remove the black skin of the yam carefully.

2. Then cut the yam into 1 inch cubes.

3. Pressure cook them with ¼ cup of water, turmeric powder and ¼ tsp of salt for 1 whistle in a high flame.

4. After the pressure has gone, strain the water from the cooked yam using the juice strainer.

5. Now spread the cooked yam over the news paper for 15 mins to dry.

6. Then heat enough oil in a pan and when oil is hot, put some of the cooked yams. Don’t over load the pan.

7. Fry till the sizzle sounds stops completely. Then remove the fried yams from the oil and spread them over the tissue paper to absorb the excess oil.

8. Now add the red chilli powder and salt. Mix them well or toss them carefully.  Crispy and yummy yam fry is ready to serve.

Note:

1. Apply oil on your hand to avoid itching while cutting the yam.

2. Adjust the salt and spice level according to your taste.

3. After frying all the yam, put salt and chilli powder immediately and toss it. If the yam gets losses heat, the powders will not stick the yam.

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Egg Appam / Muttai Aappam | Appam Recipes

I have already posted many varieties of Appam like Palak Appam,Beetroot Appam, Mudakkaththan Appam, etc. Egg Appam is one more variety but is a good one to have when you want to serve an assorted varieties of Appam.

Ciclk HERE to Appam Varieties.

Recipe Cuisine : South Indian | Recipe Category: Breakfast

Preparation Time: 5 mins  | Cooking Time: 5 mins | Yields: 2-3 Aappam

Ingredients:

Appam Batter  (click HERE for Appam batter recipe)	¼ cup
Egg	1
Pepper Powder	½ tsp
Salt	¼ tsp
Water	2 tsp

Procedure:

1.  In a bowl add 2 tsps of water, pepper powder and salt. Mix them well.

2. Then break the egg and pour it into the above mixture. Mix them well.

3. Now add the appam batter and mix well with wire whisk without lumps. Egg Aappam / Muttai Appam batter is ready.

4.  Heat the appam pan and pour few drops of oil. Then pour ladle full of batter into the pan. Now rotate the pan in a circular motion, so that the batter spreads all over the pan. See this video for how to make aappam.

5. Now pour few drops of oil and close the lid of the pan. Cook for 2-3 mins or till the appam is cooked well.

6. Then take it out from the pan and serve with spicy chutney.

    Tasty and mouthwatering appam is ready!

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How to string Jasmine - Arali - Rose garland for pink color dresses?

This is very easy and beautiful garland for pink color dresses.

Detailed video link:

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Cuban Mango Mojo | Mango Recipes

Mango is famous for sweet and sour taste combination. However in most of our mango recipes we add sugar and to make it very sweet. Mango mojo is different such that it makes the dish a tangy taste - sweet, sour and also spicy. In Cuba they use Mango Mojo as Sauce for marinating chicken and fish. But we can use it as just spread.

Click HERE to view Mango Recipes like Mango Chapathi, Mango Kuzhambu etc.,

Recipe Cuisine : International | Recipe Category: Sauce | Recipe Source: food.com

Preparation Time: 10 mins  | Cooking Time: 2 mins | Yields: 1 cup

Ingredients:

Ripe Mango Cubes	2 cups
Sugar	1 tbsp
Salt	½ tsp
Pepper Powder	½ tsp
Orange Juice	1 tbsp
Lemon Juice	1 tsp
Oil	1 tsp
Finely Chopped Onion	1 tbsp
Finely Chopped Garlic	1 tsp
Grated Ginger	1 tsp
Finely Chopped Coriander Leaves	1 tsp

Procedure:

1. Heat the oil in a pan, add chopped onion and garlic. Fry till they become translucent.

2. Then add the grated ginger and switch off the flame. Allow it to cool down completely. Keep it aside.

3. Wash and remove the skin of the ripe mango. Then cut it into small cubes. Discard the seeds.

4. Grind the mango cubes into fine paste using dry mixie jar.

5. Now add the fried onion mixture (from 2), orange juice, lemon juice, sugar, salt and pepper powder.

6. Again grind them into fine paste without water.
7.  Now transfer this mixture into serving bowl.

8. Then add the finely chopped coriander leaves and mix them well.

     Hmmmm yummy and delicious Cuban Mango Mojo is ready to serve. Serve it as a spread for bread, chapathi, dosai, etc.,

Note:

1. Use ripe and sweet mango for this recipe.

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