Cheppankizhangu Varuval- Arbi roast

Arbi roast is an easy yet yummy sabji which goes well with any kuzhambu or rasam. It tastes great with variety rice too. This is a crispy shallow fry which tastes best when served hot. Hence its apt to enjoy this on a weekend. There can be many variations in cooking this kizhangu. I am posting my version hope you all like it too :). 

Arbi roast

Cuisine: Indian Category: Side dish Difficulty level: Easy Prep Time: 15 minutes Cook time: 15 mins Servings: 3-4

Ingredients Cheppan kizhangu 250g Salt 1/2 Tsp Turmeric A Small pinch Chili Powder  1 Tsp To Temper Oil 2 Tbsp Mustard 1/2 Tsp Urad dal 1/2 Tsp Asafetida A big pinch Curry leaves 1 spring Preparation      1.     Wash the arbi fry and remove dirts. Pressure cook without adding water for 3-4 whistles. Peel the skin and chop each kizhangu into 2-3 pieces as shown.

Method             1.     In pressure pan add 1 Tbsp oil and once it gets heated temper the ingredients mentioned. Simmer the flame and add the cooked kizhangu along with turmeric, salt and chili powder.      2.     Mix everything well and keep roasting in medium flame for few minutes. Add remaining oil and cook till the kizhangu becomes crisp.       3.     Serve hot with sambhar!!

Notes       ·         Do not add water while cooking the arbi. If you add it will become mushy.      ·         Make sure you simmer the flame before adding chili powder to avoid choking. Always cook in medium flame to get best results for this dish.      ·         Do not stir often. Just ensure the chli powder is mixed well and let the arbi get roasted by itself.

Yummy cheppankizhangu is ready to be served :)!!! 

Keerai Kootu

I wanted to post some tam brahm recipe this time. Since kootu is an integral part of our cuisine decided to post the same! What I personally like about kootu is it needs very less oil and it gives lot of volume. Usually siru keerai, thandu keerai, ponnanganni keerai, murugai keerai, manathakkali keerai and karisilanganni keerai tastes great for this kootu so you can use any of them. We love to pair it with Vendhaya kuzhambu or vathal kuzhambu. But it tastes good even with simple rasam or plain rice topped with little ghee!! Lets see how to make this easy, yummy and healthy kootu :). 

Keerai kootu

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

Ingredients Spinach 1 small bunch Moong dal 1/4 cup Salt 1/2 Tsp Turmeric 1/4 Tsp Sugar 1/4 Tsp Grated Coconut 4-5 Tsp Dry red chili 4 Jeera 1 Tsp To temper Coconut Oil 1 Tsp Mustard 1/2 Tsp Urad dal 1/2 Tsp Channa dal 1/2 Tsp Asafetida A small pinch

Preparation      1.     Pressure cook the moong dal by adding water in 1:1 ratio for 4 whistles. In the mean time chop the spinach finely. Grind the coconut, red chili and jeera into a smooth paste by adding little water.   Method

1.     Cook spinach by adding 1/4 tsp salt along with turmeric and sugar. Add 1/4 cup water and cook till the spinach shrinks. Add the mashed dal and mix well.      2.     Add the ground paste along with 1/2 tsp salt and mix. Cook for few minutes till the kootu thickens. Temper with the ingredients mentioned.      3.     Serve as an accompaniment for rice ! Notes       ·         Add little water while cooking spinach. If you find the kootu getting too thick you can add  some more water later.       ·         Adjust amount of chili according to your spice level. You can use pepper instead of chili too but the taste will differ accordingly.         ·         Coconut oil is recommended for any kootu but if you don't have you can use other oil too.       ·         I don't usually add curry leaves or coriander leaves to any spinach based gravy. If you like you can add.

Enjoy the kootu with rice!!! 

  

Carrot Paniyaram

I am not sure if this dish already exists :).As far I am concerned it was an improvisation I made by myself to normal kuzhi paniyaram and certainly happy with the results. Infact nowadays I never make kuzhi paniyaram without carrot!! It makes an yummy breakfast on relaxing weekend with minimal efforts. You can suprise sudden guests too with this as a tea time snack. Sharing the recipe and hope you find it useful!!

Carrot Paniyaram

Cuisine: Indian Category: Breakfast Difficulty level: Easy Prep Time: -- Cook time: 30 mins Servings: 4

Ingredients Dosa Batter 2 Cups Onion 2 medium sized Carrot 1 small sized Green Chilli 2 Salt 1/4 Tsp Oil 1/4 cup To Temper Oil 1 Tsp Mustard 1/2 Tsp Asafetida A generous pinch

Method            1.     Chop the onions and green chili very finely and grate the carrot. In pan add oil and temper with mustard and Asafetida.   2.     Add the onions and green chili. Saute till the onions become translucent and add the grated carrot along with salt. Saute for few minutes and add this to the dosa batter.     3.     Heat the paniaram pan and add 1/2 tsp oil for each mould. Add the batter and cook in medium flame for 2-3 minutes.Gently flip and cook the other side for another 2 mins by adding little oil.     4.     Serve hot with any chutney of your choice!

Notes      ·         The batter should be bit sour. I usually make idly for first two days followed by dosa for next two days and finish off with paniyaram/oothappam.      ·         You can add ginger, 1/4 tsp vendayam while tempering if you like that taste.      ·         since paniyaram needs little more oil than dosa I prefer it for breakfast. You can make it as evening snacks/ dinner too.

Taste yumm with idli podi too!!!