Chenai Pakoda- Elephant Yam Crispy fries

I am big fan of any kootu or stir fry made of elephant yum. However I always confuse it's name with tara root (Cheppankizhangu) !! This method of deep frying the yam I learnt from my MIL. It's so simple but very delicious and goes well with almost all kuzhambu/ rasam. I love to pair it especially with sambhar or mor kuzhambu. As usual I was making this lunch lethargically on sunday so have to hurry in clicking final pic. I will update with a better title pic in future and as far now I can assure you that this dish is much more yummy than it looks!! Do try it and share your feed back .

Chenai Pakoda

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

Ingredients Elephant yum/ Chenai 250 g Besan flour 1 Tbsp Salt 1 Tsp Red chili Powder 2 Tsp Asafetida 1/4 Tsp Curd 1 Tbsp Oil For deep frying

Method             1.     Wash and peel the skin of yam. Grate it using carrot grater.      2.     Add besan, salt, red chili powder, asafetida, curd and mix everything well. No need to add water. Set the mix for 10 minutes.     3.     Make small portions out of the mix. You can make round balls too but I feel the irregular shaped ones are more crispy.     4.     In pan heat oil and once it becomes hot enough fry the balls in medium flame till the bubbles subside.      5.     Drain excess oil using kitchen towels and serve hot.

Notes      ·         Apply coconut oil before grating yam or wear gloves Else you might get itching sensation in hands.       ·         I will buy the yam keep it for few days and then cook to reduce its itchy nature.        ·         Fry in medium flame to ensure proper cooking.        ·         Do add chili powder as mentioned as yam has a mild sweet nature.

Tastes divine on rainy day !!

Peas Pulao

Starting my post with a heavy heart. I was indeed in a dilemma whether to post or not today. Then decided to make a tribute to the "Iron lady" of Tamil nadu by posting a simple recipe. So whenever we see this post in future we will remember our honourable CM,  Miss J. Jeyalalitha. May her soul rest in peace.

So coming to the recipe.. Peas pulao is a simple and tasty one pot meal. You can make it with frozen peas also but I usually prefer fresh peas.I guess many of you might be knowing this recipe. Since I got occupied with some other works bare with this simple post !! Lets see my version. 

Peas Pulav

Cuisine: Indian Category: Main Course Difficulty level: Easy Prep Time: 30 mins Cook time: 20 mins Servings: 2-3

Ingredients Basmati rice 1 Cup Peas 1/3 Cup Onion 2 medium sized Green chilli 2 medium sized Ginger Garlic Paste 1 heaped tsp Mint leaves 2 springs Corriander leaves 2 springs Salt 1 Tsp To Temper Jeera 1/2 Tsp Cinnamon A small piece Star anise 1 Bay leaf 1 Oil/Ghee 2 Tbsp Preparation     1.     Soak basmati rice in hot water for 30 minutes. In the mean time slice the onions and slit green chilies.

Method           1.     In pressure pan add oil and once it becomes hot temper with ingredients mentioned. Add onion, chili along with Ginger Garlic paste and saute till raw smell of the paste goes off.     2.     Add peas and saute for a minute. Add the soaked rice along with 3/4 cup water and salt.    3.     Add chopped coriander and mint leaves. Cook in medium flame for 1 or 2 whistles.

Notes       ·         Instead of water coconut milk or milk can be added.      ·         Always cook in medium flame if you make pulao directly in pressure pan. If you are keeping it in separate vessel cook for 3 whistles.       ·         Do not add more water the rice should be just immersed.      ·         Ghee / butter always give nice taste and flavour to any pulao.

Serve with raitha and chips :)

Paneer butter Masala

Paneer Butter Masala aka PBM is a very famous dish. Though it is basically a north indian cuisine, it has become favourite side dish for many and almost all Indian restaurants serve this in their menu. Since this dish is very rich and mild in spice kids love it very much 😊 Currently there are many variations in this dish and very few know what is the authentic way to prepare PBM. Here is what I learnt about key ingredients of PBM:

• Originally the dish is made using tomato puree only. No onions were added. Nowadays many add onion too as they like that taste and it will give more volume.
• As the name suggests Paneer, Butter and spices are key ingredients. So strictly no compramise with these three.
• PBM is a rich creamy gravy. The creamy texture can be achieved by milk/fresh cream/ cashew paste. You can use all the three in ratio which you prefer.
• Adding kasoori methi is highly recommended for PBM. 

My PBM may not be the authentic version either but I can assure you it will be delicious 😋 Do try out and  share your feed back.

Paneer Butter Masala

Cuisine: Indian Category: Side dish Difficulty level: Medium Prep Time: 10 mins Cook time: 30 mins Servings: 4

Ingredients Paneer 200 grams Butter 3 tblsp Tomatoes 3 big sized Onion 1 big sized Green Chilli 1 Ginger Garlic Paste 1 Tsp Salt 1 Tsp flat Turmeric Powder 1/4 Tsp Red Chili Powder 1/2 Tsp Coriander Powder 1 Tsp Garam Masala 1/2 Tsp Fresh Cream 1/2 Cup Cashew (Optional) 5-6 Bay leaf 1 Fennel seeds 1/4 Tsp Jeera 1/4 Tsp Kasoori Methi A small pinch Corriander leaves 1 spring Preparation     1.     If you are using frozen paneer, immerse it in hot water. Dice the tomatoes, onion and green chilies. Soak cashew separately in hot water for 5 mins and grind it to smooth paste (I did not add ).

Method             1.     In pan add 1 Tblsp butter and once it melts add fennel seeds. Add onion along with green chilies and sauté for a minute. Add Ginger Garlic paste and sauté till the raw smell goes off.      2.     Add tomatoes along with 1/2 teaspoon salt and let it cook for few minutes. Once the tomatoes become mushy cool down the mixture and grind it to a very smooth puree.      3.     In kadai add 1 tblsp butter and once it melts temper with bay leaf and jeera. Add the puree along with remaining salt and spice powders. Mix everything and cook for few minutes.     4.     Add cream along with 1 cup water. (Cashew paste should be added at this stage). Add paneer cubes and cook for few minutes. Finally add crushed kasoori methi.      5.     Garnish with corriander leaves, add 1 tblsp butter and serve hot.

Notes      ·         The puree should be ground smooth.You can grind in batches if you are making in large amount.        ·         You can filter the puree to but I dont like to waste it.        ·         Add water to get desired consistency.       ·         If you don't have cream cook with milk instead of cream + water.

Enjoy with Roti, naan or Pulav !!