Elephant Yam Fry - சேன்க்கிழங்கு வருவல்

Ingredients:

• Elephant Yam 250gm
• Red chilli powder 1tbl
• Corriander powder 1/2 tbl
• Cumin powder 1/2 tbl
• Turmeric 1/2 tsp
• Salt
• Cumin Seeds 1tsp
• Black gram 1 tsp
• Bengal Gram 1tsp
• Oil

Method:

• Clean the yam ,remove the skin and dice it into small pieces.
• Pressure cook the yam for 2 whistle.
• Drain the water and let it cool.
• Heat the pan with 2 tbl of oil and add the cumin seeds.
• Wait till it splutters and then add the grams and fry till golden brown.
• Add the cooked yam pieces and stir fry.
• Add the corriander,cumin powder, salt,turmeric and red chilli powder and stir fry till raw smell goes.
• Add another 1 tbl of oil and toast the yam.Fry till it get roasted.
• Garnish with fried curry leaves.

Black Gram Bonda - மெது போண்டா

Ingredients:

• Black gram 2 cup
• Whole pepper 4
• Ginger 1/2 inch piece
• Green chillies 5
• Asafotedia 1/2 tsp
• Onion 1
• Curry leaves 4
• Corriander leaves chopped 1tbl
• Salt
• Oil

Method:

• Soak the black gram for 3hrs.
• Grind the black gram in a blender into thick batter along with ginger and whole pepper.
• Batter should be thick. So add less water.
• Finely chop the onion ,green chillies and curry leaves.
• Mix the chopped onion,green chillies,curry leaves,corriander leaves, salt and asafotedia to the batter.
• Heat the kadai with enough oil to deep fry the bonda.
• Take a spoon full of batter and drop it in oil and deep fry till golden brown.

Potato capsicum gravy - உருழைகிழங்கு கொடைமிளகாய் க்ரேவி

Ingredients:

• Potato 2
• Capsicum 1
• Onion 2
• Tomato 1
• Coriander powder 1tsp
• Cumin powder 1tsp
• Cumin sesds 1tsp
• Salt
• Turmeric 1/2 tsp
• Sesame seeds 2tbl
• Almonds 5
• Ginger Garlic paste 1 tsp
• Red chilli powder 1 tsp

Method:

• Dice the potato and capsicum into small pieces.
• Finely chop the onions.
• Blanch the tomato in hot water,remove the skin and grind.
• Grind the sesame seeds with almonds.Make a thick fine paste.
• Heat the kadai with 2 tbl of oil and add cumin seeds.Wait till it splutters.
• Add the finely chopped onion and fry till golden brown.
• Add the ginger garlic paste and fry till raw smell goes.
• Add the tomato puree and fry till the moisture is absorbed.
• Add the corriander powder,cumin,turmeric,salt and fry till raw smell leaves.
• Add the diced potato and capsicum and saute for few mins.
• Add the ground mixture and red chilli powder and stir-fry for a while.
• Add 1 cup of water and let the gravy to boil.
• Boil till potato gets cooked and the gravy thickens.
• Garnish with fried cashewnuts.

Serve hot with Parathas or Poori or Chapathi.

Ridge Gourd skin chutney - பீர்கங்காய் தோல் தொவயல்

Ingredients:

• Ridge gourd skin 1 cup
• Bengal Gram 1tbl
• Black Gram 1tbl
• Cumin 1/2 tsp
• Whole Red chillies 5
• Coconut shreded 1/4 cup [optional]
• Tamarind extract 1 1/2 tbl
• Salt

Seasoning

• Mustard 1/2 tsp
• Cumin 1/2 tsp
• Curry leaves 5

Method:

• Heat the pan with 1tbl of oil and add the black gram,bengal gram,cumin and red chillies.
• Fry till golden brown and then add the ridge gourd skin and saute them for 5 mins or until it turns soft.
• Add the shreded coconut[optional] and fry for another few mins and remove from flame and keep aside to cool.
• Grind the mixture with tamarind extract and salt.
• Season it with the listed ingredients.

Serve with Idli or dosa or rice