Eruseri

Before moving to the post , I wish you all frenz a very happy and prosperous  new year :).

Eruseri is a famous kerala dish which uses pepper and coconut for its flavour. While my mom uses only pepper to render spicyness to the gravy my MIL uses a combo of red chili and pepper. I like this version more and its very simple dish too!!. It gives lot of volume so it comes very handy it you have to cook for large number of people . Goes well with any tamarind based kuzhambu and even rasam :). Lets see how to make this yummy kootu!

Eruseri

Cuisine: Indian Category: Sidedish Difficulty level: Easy Prep Time: 10 mins Cook time: 20 mins Servings: 4

Ingredients Chenai/ Elephant Yam 150g Plantain 1 medium sized Salt 1 tsp Turmeric 1/4 tsp Pepper corns 4 Coconut 1/2 cup Red chili 4 Jeera 1 tsp Curry Leaves 1 spring Coriander leaves 1 spring Coconut oil 1 tsp Preparation     1.     Chop the plantain and yam into medium sized chunks. Grate coconut or cut them into small squares and crush the pepper coarsely.

Method             1.     Boil the chopped veggies along with salt , pepper powder and turmeric. In the meantime grind coconut, red chili and jeera to a nice paste.      2.     Once the vegetables get cooked well and become soft add the ground paste and mix well.        3.     Garnish with  fresh curry leaves and coriander leaves. Finally add the coconut oil and serve!!                                         Notes

·         Adjust red chili and pepper according to your spice level.

Taste great with puliodharai or vendhaya kuzhambu:) !!!

Corn Cheese Toast

In our home we usually make sandwiches are some sweet toast with bread most of the time ! I tried this toast maily to use the frozen corn I purchased earlier. But I was really impressed with the outcome. This is very easy and delicious toast and will be a sure hit among kids!! If you use frozen corn like me the process becomes super easy. Very filling breakfast or a delicious tea time snack which you can make on some weekend or in case of unexpected guests!! Lets see how to make this "Corn cheese toast" -:).

PS: Taking a short break from blogging. Will try to catch up before new year. Wish you all merry christmas in advance :) .

Corn Cheese Toast

Cuisine: European Category: Breakfast/Snacks Difficulty level: Easy Prep Time: 10 mins Cook time: 10 mins Servings: 4

Ingredients Bread slices 10 Butter 3 tblsp Cheese 1/3 cup Corn kernels 1/4 Cup Capsicum (optional) 1/2 Chilli Flakes 1 Tsp Italian seasoning 1 Tsp Preparation      1.     Preheat oven at 180ᵒ C for 10 mins.    2.     Grate the cheese. Boil the corn and separate the kernels (I used frozen corn). Chop the capsicum finely.

Method            1.     Mix the veggies , cheese along with chilli flakes and seasoning.       2.     Apply little butter on the bread and top up with the cheese veg mix.     3.     If you are cooking on tawa cover with a lid and cook in low flame for few minutes.     4.     Bake at 180ᵒ C for 3 mins.     5.     Toast made in both ways ! Just for comparison. Serve hot with ketchup!!

Notes          ·         Oven makes the process more easy as we can make upto 5 toast at same time. Also both sides will be evenly toasted.          ·         In tawa you can make as sendwich too.      ·         You can replace "capsicum+chili flakes" with finely chopped green chilies.

 Tastes great as such too :) 

Manathakkali Vathakuzhambu

Vathakuzhambu is another integeral part of Tamil brahmin cuisine. It will be served in most of marraiges after sambhar. This is a very easy dish and stays good even for a week. Along with keerai masiyal it makes an excellent combo (especially with curd rice). Even a simple papad will taste good with this gravy. I generally prefer this kuzhambu to be more thick and the gingelly oil should float on top :). No worries for health conscious people as this could be achieved with leeser oil if we temper finally. Gingelly oil has a cooling effect and also act as natural preservative. Sharing my version hope it helps!!

PS : I took stepwise pic on an early weekday morning in half sleep. Feel freely to ask your doubts if they are not clear!! 

Manathakali Vathal Kuzhambu

Cuisine: Indian Category: Main Course Difficulty level: Easy Prep Time: 10 mins Cook time: 20 mins Servings: 3-4

Ingredients Manathakali Vathal 1 Tsp Sambhar Powder 2.5 Tsp Tamarind 1 small lemon sized Salt 1 Tsp Turmeric 1/4 Tsp Oil 1 Tsp Jaggery (optional) 1 Tsp Rice Flour (optional) 1 Tsp To Temper Gingelly oil 2 Tbsp Mustard 1 Tsp Curry leaves 1 spring Asafoetida A generous pinch Preparation      1.     Soak Tamarind in hot water for 10 mins and extract the juice. Discard the pulp.

Method             1.     In pan add 1 tsp oil and once it become hot add the vathal and saute till the vathal is roasted nicely.     2.     Simmer the flame and add 2 Tsp sambhar powder. Roast the powder along with vathal for one or two minutes in low/medium flame.     3.     Add the tamarind juice along with turmeric and salt. Bring the mix to boil. Check for spice level and add 1/2 Tsp sambhar powder if needed.    4.     Let the kuzhambu boil for 10 minutes (or till it thickens). Add grated jaggery at this stage and switch off.    5.     Finally temper the ingredients mentioned with gingelly oil and add it to the kuzhambu.

Notes       ·         Take care not to over roast the sambhar powder. If you saute in high flame the powder will surely get burnt and kuzhambu will taste bitter.      ·         Adjust the consistency of gravy as per your preference by adding more or less water.      ·         If your kuzhambu becomes thin , mix rice flour with few spoon water and boil it with kuzhambu.         ·         Gingelly oil is must and I recommend to temper finally.

Vathakuzhambu is ready!! Try it with beans usili