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 :)!!! 

Enna Kathrikkai Vathakal

Enna kathrikai vathakkal is a simple tweak from normal brinjal stir fry. We replace red chili powder with freshly ground masala. There can be many variation in preparing the spice powder I am just posting my version. Being a rich sabji with more oil and spices this goes well with any mild gravy like Mor kuzhambu, sambhar or even simple rasam!! Do try out and share your feedbacks :)!!

Enna kathrikai vathakal

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

Ingredients Brinjal 1/2 kg Salt 1 Tsp flat Turmeric 1/4 tsp Oil 2 Tsp+ 1 tbsp Mustard 1/2 Tsp Urad dal 1/2 Tsp To roast and grind Urad dal 1/2 Tsp Channa dal 1 Tsp Dhania 2 Tsp Red Chili 6-8 Asafetida A generous pinch Grated coconut 1 Tsp Curry leaves 1 spring

Preparation            1.     In pan add 1 Tsp oil and roast the ingredients mentioned. Once the dal turns golden brown, switch off the flame. Cool down and grind them to a coarse powder.      2.     Chop the brinjal roughly into medium sized pieces. Method     1.     In pan add 1 tsp oil and temper with mustard, urad dal. Add chopped brinjal along with salt and turmeric.       2.     Cover and cook in medium flame till the brinjals become soft and give out oil as shown. Add the ground spice powder.     3.     Add 1 Tbsp oil and mix everything well. Ensure the masala covers all brinjal and roast for few more minutes. Serve with sambhar/rasam of your choice!!

Notes      ·         I prefer to chop brinjal roughly for this sabji to prevent them getting mashed after cooking.      ·         Cook the brinjal in medium flame to ensure even cooking. Cooking in high flame may cause the veggies to get burnt.      ·         Adjust number of chilies according to your spice level but remember this is supposed to be a spicy stir fry!!

 Enjoy the yummy curry with hot rice and gravy of your choice!!!

Beans Paruppu Usili

"Paruppu Usili" is a classic Tamil brahmin dish served in all marriages. It can be made with many different green vegetables like cluster beans (kothavarangai), beans, broad beans (avarakkai), snake guard (podalangai), Plantain flower (Vaazhaipoo) etc. I burnt the usili once during my initial tries. Honestly it took me 2-3 attempts to make an edible usili and more trials to get nice usili especially the texture.Grinding the dals and stirring are the tricky part in this recipe. But it gives lot of volume making it ideal while cooking for large gatherings.Though Mor kuzhambu and usili is a famous combination this dish goes very well with vendhaya kuzhambu, Vathal kuzhambu, Coconut thogayal, rasam or even with plain rice topped with little ghee!!. So lets move to the recipe !!          

Beans Usili

Cuisine: Indian Category: Side dish Difficulty level: Medium Prep Time: 15 mins Cook time: 20 mins Servings: 4

Ingredients Beans 200 grams Thur dal 1/2 cup Channa dal 1 Tablespoon Dry Red Chilies 5-6 Curry leaves 1 spring Turmeric A small pinch Salt 1 teaspoon Oil 3 tabelspoon Mustard 1/2 teaspoon Asafetida 1/2 teaspoon Preparation     1.     Soak both dals together in 1/4 cup of hot water for 15 minutes. In the meantime chop the beans finely.

Method            1.     Add chopped beans to the pan along with 1 cup water, turmeric and half teaspoon salt. Once the beans get cooked, drain excess water (if any) and keep it aside.      2.     In the meantime drain water from the soaked dals and grind it in blender with red chilies, curry leaves, salt and 1/4 teaspoon asafetida. Do not add water as we need a thick coarse paste as shown.     3.     In pan add half amount of oil. Once oil becomes hot enough temper with mustard, asafetida and add the ground paste.       4.     Stir continuously in medium flame. At one stage the paste colour changes and it will form medium sized lumps. Simmer the falme, add remaining oil and keep stirring for few more minutes till the mixture becomes crumbly.      5.     Add the cooked beans. Mix everything well so the usili and beans get blend evenly.

Notes       ·         Do not soak dal with more water as it will get wasted. (If you are making rasam can add the dal extract to it)       ·         Drain the dal well and grind in batches if needed. If you add water the paste will become smooth and dilute and usili texture won't be good.        ·         Any cooking oil is fine but gingelly oil gives divine taste to usili :).

Thats it !! mouth watering is the word :)